Plant-Based Protein Noodle Formula

My goal is to create a shelf-stable instant noodle that genuinely improves health benefits by packing in a high level of plant-based protein without compromising convenience or flavour. I already know the emphasis is on protein density rather than low-carb positioning or cost cutting, so every decision—from starch blend to seasoning sachet—needs to serve that purpose. What I need from you is a complete formulation package: • A balanced dry-mix dough recipe that reaches at least 20 g protein per 80 g finished noodles using plant proteins such as pea, fava, mung, or other clean-label isolates/concentrates, without any new taste in the noodles being introduced. Noodles should have a neutral taste. • Recommendations on functional binders, hydrocolloids, or extrusion parameters that keep texture springy after a three-minute soak. • Pilot-scale process instructions, including drying time/temperature and critical control points for shelf life ≥ 12 months. Acceptance criteria: the lab-scale prototype must meet the stated protein target, pass a simple sensory check for chewiness and flavour neutrality, and rehydrate fully within three minutes in 95 °C water.

ID Projek: 40260561