Frontline Food Consultants and Engineers provide end-to-end consulting solutions for the production of special dietary foods that you need for development and production including gluten-free, lactose-free, vegan, keto or allergy-friendly. With our product formulation & product development services, we make sure that your products fit the needs of certain dietary restrictions. While maintaining close control on the taste, texture and nutritional values of the products. You can rely on us for the production of various real food solutions like bread and snacks, plant-based dairy products, and meal replacement solutions for more diverse and healthier lifestyle consumer segments.

They include Ingredient Sourcing and Compliance Services, which guarantees that the components used do not contain gluten, and are non-GMO or vegan. Thus, our R & D department collaborates with you to create new special dietary foods that can be of interest to such consumers as sugar-free, high-fiber, low-fat, and so on. We help in the manufacturing unit/ plant erection as well as complete machinery erection. We also help out in legal consultation where necessary. 

What are Special Dietary Foods:

Special diet foods are processed foods that are designed to meet the needs of certain consumers who have certain lifestyle needs or who are in some way denied certain foods. Such foods can be gluten-free products, foods that are free from allergens for people with food allergies, low glycemic index products for diabetic patients, and high protein and low-fat products for patients who are on a weight loss program. Special dietary foods also contain products that are formulated to help patients with diseases such as kidney failure, elevated cholesterol levels or high blood pressure. Special dietary foods are produced by first determining the particular dietary need that the particular product has to address. For example, items labeled gluten-free must be made from ingredients with no gluten, such as rice flour or almond flour; allergen-free food on the other hand cannot contain nuts, dairy or soy.

It is formulated into a product with optimal macronutrient composition to enhance the flavor and texture preferred by the consumers. For example, in gluten-free batters, the flour might require additional thickening agents in order to provide the correct structure of the final product. During any production process, much care is exercised in avoiding contamination, particularly in the case of the production of allergen-free or gluten-free products. The manufacturing environment should be very clean and standardized so that there is no interference with restricted ingredients. At times, there is specific equipment used in handling the different dietary products that are available in the market.

Production Practices for Special Dietary Foods

  • Ingredient Selection: Selecting products with the right nutrient density that should correspond with the overall nutritional adequacy desired for the target group.
  • Fortification: Supplementing foods with vitamins, minerals or any other nutritive value to match the specific needs of the consumers.
  • Flavor and Texture Modification: Changing the taste and/or consistency of food and beverage products according to the age of employees, customers and clients.
  • Safety and Hygiene: Building even stricter measures to prevent the population that is at high risk and that will receive the products to be contaminated.  This includes the storage temperature of foods that spoil at below 5 degrees C (41 degrees F) and cooked food that should be stored at above 70 degrees C (158 degrees F) to kill microbes.
  • Relative Humidity (RH): Compelling acclimatization to RH levels usually within 50-60% with a view to reducing incidences of ingredient deterioration as well as the general quality of the end product.

Tools and Equipment

  • Nutrient-Rich Ingredients: Milk and dairy products; fruit and vegetables; cereals and base cereals; pulse and nuts; seeds and vegetable oils.
  • Blending and Mixing Equipment: Blender, mixer, grinder, and food processors for power culinary equipment.
  • Fortification Equipment: For augmentation with vitamins, minerals and other nutrients.
  • Packaging Materials: Practical, user-friendly and planet-friendly packaging solutions.

Special Dietary Foods and the Method of Their Production

This kind of food production involves the production of specific dishes that have been prepared to meet the particular nutritional needs of the target groups. This process involves; the selection of ingredients, enhancement of the nutrient value, fortification, flavor and enhancement, safety and hygiene.

Main Stages of the PPS

  • Ingredient Selection: Picking new foods that include all the necessary ingredients in the body. Amongst the food safety considerations that apply to practically any food preparation process, the requirement is that the storage temperature should be a maximum of 10°C (50°F).
  • Blending and Mixing: The combining of one or two or more substances in order to produce a compound. Again time and or speed has to vary with the type of ingredients, normally it should take 10-15 minutes at 50-100 RPM.
  • Fortification: The addition of vitamins and minerals that completes the nutritive values of the product for those who have special needs. The fortification should be carried out at a cooler temperature of about 25 centigrade because it stabilizes nutrients.
  • Flavor Enhancement: Natural flavors and spices have to be added in order to accomplish the desired taste. Most of the flavoring agents that are used in food must be added at a relatively late stage in the mixing process to remain effective.
  • Testing: The quality of the final product that can suit one’s standards and is safe to consume. It is recommended that microbial contaminants test, nutrient analysis, and sensory characterization should be done periodically.
  • Packaging: Packaging in convenient, easy-to-open, and environmentally friendly packing materials. Packaging also has to be effected under hygienic conditions, if possible under controlled atmospheric conditions an RH not higher than 50%.

Resources and Equipment

  • Nutrient-Rich Ingredients: Starch, dairy, fruits and vegetables, whole grains, peas and beans, nuts and seeds, plant oils.
  • Blending and Mixing Equipment: Large capacity blenders mixers and food processors.
  • Fortification Equipment: For incorporation of vitamins minerals and any other nutrients as may be desired.
  • Packaging Materials: Easy open, convenient and image/friendly packaging styles.

Developing Food for Restricted Diets

Categories of Products

  • Infant/Baby Food: Babies can only take certain nutrient requirements and some certain foods which will meet those needs.
  • Food for Pregnant Mothers: For the mother, food rich in folic acid and iron; for fetal growth and development calcium and omega three fatty acids.
  • Foods for Lactating Mothers: Technically and can be described as food that always has nutrients that have the impact of increasing the production of breast milk or food that can accompany feeds for a lactating mother.
  • Geriatric Nutrition: This power food contains proteins, calcium, vitamin D and fiber-rich foods for the elderly so as to help grow their bones and muscles as well as strengthen their bowels.
  • Diabetic Foods: This category of foods mean foods that are low in sugar and starch but high in fiber that are used in controlling blood glucose.
  • Additives and Ingredients
  • Ingredients: These include; milk products, fruits and vegetables, whole grain products, pulses, nuts seeds and plant oils, etc.
  • Binding Agents: Natural gums pectin, gelatin, vind natural gums pectin gelatin vind.
  • Sweeteners: Native sweeteners such as honey, maple syrup as well as agave syrup.
  • Fats: Coconut oil, olive oil, avocado oil and a few others.
  • Flavor Enhancers: Most of the juices contain fruits and vegetables, oils, seeds, and bark as their chief constituents.

Examples of Foods for Special Dietary Needs

Prenatal Vitamins

  • Ingredients: Folic acid, iron and calcium, omega three fatty acids, vitamins.
  • Process: Such activities as blending, fortification, and packaging. Blending should ideally be carried out at a temperature of 25°C but not more than 77°F so as to allow a uniform distribution of nutrients.
  • Benefits: Nutrients for Breastfeeding Mothers and Fetal Development.

Feeding the Elderly With Protein Shakes

  • Ingredients: Protein source whey, vitamins, minerals, natural flavors.
  • Process: NB: Merging, strengthening, encapsulating. The mixing should also be done at the relatively slow speed of 50-100 RPM for 10-15 minutes in order not to affect the proteins.
  • Benefits: They are useful in supporting the health of the muscles and many other body parts.

Lactation Cookies

  • Ingredients: Throughout the day Low GI carbohydrates: Whole grains, oats, flaxseed, brewer’s yeast, dried fruits.
  • Process: Mixing, baking, packaging. Baking temperate should be 175 degrees Celsius up to 12-15 minutes.
  • Benefits: Nutritive value; aids the production of milk.

Calcium-Fortified Juices

  • Ingredients: Orange juice and grape, tomato juice, calcium, and vitamin D.
  • Process: Mixing and strengthening and packing. Stabilization of vitamins requires that fortification be carried out at a temperature of 10°C (50°F).
  • Benefits: High in calcium to support bone health mainly in old age.
  • Ingredients: Rice, fruits, corn, soybeans, beans, peas, carrots, apricots, raisins, almonds and sunflower seeds.
  • Process: Mixing, baking, packaging. The baking temperature should be 160 °C (320 °F) and the baking time should be 20-25 min.
  • Benefits: Enhances gut health, especially among the old generation.

Infant Formula

  • Ingredients: Casein of dairy products, vegetable oil, vitamins, minerals, lactose.
  • Process: Coaling, combining, elevating to a particular temperature and then solidifying, packing ready to be taken to the market. The pasteurization should be 72 ° C (161 ° F) for 15 sec.
  • Benefits: Offer infant food that is nutrient-rich foods that enhance the growth and development of the infant.

Diabetic-Friendly Snacks

  • Ingredients: Barley, bean, fruits, vegetables, nuts and seeds, honey and Stevia.
  • Process: Mixing, baking, packaging. For baking temperature, one should use 150°C or 302 °F for up to 20-25 minutes.
  • Benefits: This helps in regulating the amount of sugar in the circulating blood making it to be a good snack.