Seeking Advice for Bean-Based Spread Startup
Hi everyone,
I hope I’m in the right place to seek some insights, as I know many of you have extensive knowledge in this area.
I’m working on developing a bean-based spread that could compete in the nut-butter and oat-butter markets, but with a unique twist. Think flavors like cookie dough and brownie fudge, featuring a texture similar to these spreads, all while being nut-free, higher in protein, and lower in fat. Importantly, I want to steer away from traditional hummus.
I’ve consulted with a few firms that specialize in supporting entrepreneurs, and they’ve indicated that bean-based products often have a short shelf life due to the high water content in beans, which is why products like hummus need refrigeration.
My blend includes a considerable amount of oils, which I hoped might help mitigate the water activity issue.
My main question is: how can I verify whether my product is shelf-stable or not? Many firms charge $10-20k for this type of testing, which feels impractical as a solo entrepreneur.
Additionally, if anyone has experience with developing shelf-stable products, I’d love to hear your thoughts. I understand that reducing water content is essential, but I haven’t been able to find definitive information on how to achieve this.
Any advice or insights would be greatly appreciated! Thank you!
One Comment
It’s great to hear about your innovative idea for a bean-based spread! Here are some steps and considerations that might help you validate your product and explore shelf stability without incurring heavy costs:
Initial Testing: Start with small batches of your spread and test different formulations. Keep track of the ingredients, ratios, and methods. Record how each batch behaves in terms of taste, texture, and appearance over time.
Water Activity (Aw) Measurement: Instead of full shelf stability tests that can be costly, you can measure the water activity of your spread, which is a key factor in microbial growth and spoilage. There are portable Aw meters available that can be less expensive than comprehensive laboratory testing. Aim for a water activity below 0.85 for better shelf stability.
Use of Preservatives: Consider natural preservatives (e.g., citric acid, vinegar, or certain spices) that can enhance stability without compromising your product’s appeal. However, ensure that any additions align with your branding and marketing goals.
Consult Local Universities: Many universities with food science programs offer assistance or partnerships for research and development at lower costs. They may have the capability to perform shelf life testing or provide guidance on formulation.
Pilot Production Runs: Once you have a stable recipe, consider small-scale production runs where you can test shelf life under controlled conditions. Store the product in various environments (room temperature, heat, light exposure) and monitor its condition over time.
Networking: Engage in food entrepreneur networks (online forums, local business incubators) to connect with others who have faced similar challenges. They can often provide insights, resources, or connections to professionals willing to offer advice at a lower cost.
Consumer Feedback: Conduct consumer taste tests with friends or potential customers to get initial feedback. This can be valuable not only to enhance your product but also to gather support for further development.
Labeling and Regulations: Familiarize yourself with food labeling regulations and shelf-life claims. Understanding what constitutes “shelf stable” can help streamline your testing process and marketing approach.
Experiment with Texture: Since you’re aiming for a texture similar to nut or oat butter, consider experimenting with processing techniques (e.g., high shear blending) to achieve the desired consistency while managing moisture.
Consider Refrigeration as a Launch Strategy: If shelf stability proves too challenging, you might consider launching your spread as a refrigerated item. Many consumers are becoming accustomed to premium products that require refrigeration, similar to how new brands of nut butters often start off.
Lastly, keep iterating and adapting based on the feedback and testing results you gather. The food industry can be challenging, but with creativity and determination, you can find a successful path to market. Good luck!