Creamy Low-Carb Protein Pudding
Budget: $15 – $25 USD
ready-to-eat pudding
spoon-able feel of overnight oats without the carb load or excess calories.
Casein protein probably the main ingredient open to changes
Here’s what I need from you, the food scientist:
• A bench-top formula expressed in weight % and grams for a single 1 kg test batch
• Macro breakdown per 100 g and per serving (protein, net carbs, fat, kcal)
• Clear, scalable processing steps (hydration time, shear, pH targets, heat treatment if any) that lock in a silky, creamy texture—no gelatinous or airy mouthfeel
• Recommended functional ingredients (thickeners, stabilisers, high-intensity or natural sweeteners, flavours) with usage levels and clean-label options where possible
• Brief notes on sensory testing: expected viscosity, colour, and flavour stability over 5 days refrigerated
300 gram cup not more than 300 cal
I’ll provide my exact nutritional ceilings and any “avoid” ingredients once we connect, along with brand flavour concepts. If you’ve previously worked with casein systems, keto desserts, or low-sugar hydrocolloids, that experience will be a big plus. A concise PDF or spreadsheet with the full formulation, method, and nutritional panel will mark project completion.
spoon-able feel of overnight oats without the carb load or excess calories.
Casein protein probably the main ingredient open to changes
Here’s what I need from you, the food scientist:
• A bench-top formula expressed in weight % and grams for a single 1 kg test batch
• Macro breakdown per 100 g and per serving (protein, net carbs, fat, kcal)
• Clear, scalable processing steps (hydration time, shear, pH targets, heat treatment if any) that lock in a silky, creamy texture—no gelatinous or airy mouthfeel
• Recommended functional ingredients (thickeners, stabilisers, high-intensity or natural sweeteners, flavours) with usage levels and clean-label options where possible
• Brief notes on sensory testing: expected viscosity, colour, and flavour stability over 5 days refrigerated
300 gram cup not more than 300 cal
I’ll provide my exact nutritional ceilings and any “avoid” ingredients once we connect, along with brand flavour concepts. If you’ve previously worked with casein systems, keto desserts, or low-sugar hydrocolloids, that experience will be a big plus. A concise PDF or spreadsheet with the full formulation, method, and nutritional panel will mark project completion.