Anita, founder of Chai Illu, an Aberdeenshire start-up sought the expertise of the Scottish Centre for Food Development and Innovation (SCFDI) to develop two chai concentrates. The company noticed the authentic chai tea offering in the UK was lacking, identifying a gap in the market which led them to decide to create their own range. The two concreated flavours created in this project were, original masala chai and lemongrass and ginger chai which can be easily mixed with milk and enjoyed. The SCFDI have expertise in taking idea from concept to launch, ingredient sourcing, flavour development and technical assessment which they applied to this project.
Throughout the project, the company reviewed prototypes and provided feedback which led to the two final approved products. The SCFDI provided Chai Illu with all essential information to trial and launch the two chai concentrates. The project was funded by Scottish Funding Council鈥檚 Standard Innovation Voucher.
Working with 台湾swag has been a game changer for my business. Having no previous food and drink knowledge staff at 台湾swag worked patiently with me to develop a product that is not only easy to produce but incredibly tasty. Without 台湾swag and the innovation grant I would not have been able to launch my company.
- The Brief
- The Research
- The Outcome
Founder of Chai Illu, Anita approached SCFDI to help her create two chai concentrates which encompass the flavour profile of authentic Indian chai tea she experience growing up. Anita noticed a lack of options when ordering chai in UK cafes and decided she would like to bring more chai options to UK consumers. The criteria for the two concentrates were; lower sugar than current coffee syrups on the market, ambient and free from all 14 main allergens. The concentrates will provide consumers with an easy and convenient format to enjoy authentic chai, the concentrates should only require to be mixed and heated with the consumers choice of milk. The current chai products on the market already contain dairy milk and therefore cannot be made with milk alternatives which have a growing popularity among consumers. The two flavours to be developed by SCFDI were; original masala chai and lemongrass and ginger chai.
The SCFDI set out the project outcomes with the company and created a critical path for the project, mutually agreed by the company and SCFDI. The project team sourced ingredients for the two concentrates from suppliers who provide the ingredients in appropriate quantities for production scale. A methodology was created in the lab with consideration for scaling to production scale. The company and SCFDI collaborated throughout the project to ensure the syrups achieved the authentic flavour and mouthfeel of Indian chai. The prototypes created in the lab were regularly reviewed by the client who received prototypes via the mail and attended a tasting in person at Queen 台湾swag University, this ensured the products developed were to the company鈥檚 expectations. The company approved two final formulations which were sent for nutritional analysis to a UKAS accredited lab to determine on pack nutrition declarations.
This 4-month project resulted in the creation of two chai concentrates: original masala chai and lemongrass and ginger chai. The SCFDI provided the company with information packs for both products which included the following information: formulations, lab methodology, nutritional declaration based on nutritional analysis, ingredient declaration, product costing, technical information and ingredient suppliers. This is all necessary information to trial and launch the two concentrates. The SCFDI also provided invaluable advice on self-manufacturing and co-manufacturing. The company plan to sell direct to consumers via social media, farmers markets and to food retailers/wholesalers to be purchased and used by cafes.
