Pilot-scale validated creatine applications in dairy, RTD, and spoonable formats

Overview

NIZO Food Research, in collaboration with the University of Twente, presents a unique approach to integrating creatine into food and beverage products. This application-driven methodology focuses on ready-to-drink (RTD) beverages, dairy-based systems, and spoonable or semi-solid matrices. By leveraging our advanced food-grade pilot plant, we ensure that creatine stability and functionality are preserved across different processing conditions, such as thermal treatment, pH variations, and shear forces. Our integrated sensory evaluation ensures that the final products meet consumer expectations, delivering scalable solutions that go beyond typical lab-scale feasibility.

Technical specifications

• Creatine Stability: Assessed under various processing conditions (pH, temperature, water activity) to ensure product functionality.
• Product Formats: Development of RTD beverages, dairy systems, and spoonable products.
• Pilot Plant Validation: Products processed under industrially relevant conditions to validate their stability, manufacturability, and performance.
• Sensory Evaluation: Early integration of expert sensory evaluation to ensure a neutral or positive consumer experience.
• Scalability: Focus on realistic manufacturing conditions and rapid prototyping to facilitate commercial viability.

Technology readiness level

The technology is at Technology Readiness Level 6, indicating that it has been validated in a relevant environment and is ready for further industrial-scale testing and implementation.