Introduction: Since adult consumers desire products with health beneficial enrichments a nutritious liquid food-base was developed in this project. Depending on the added vitamins and minerals enrichments have different health effects, such as enhancing the immunity, cognition or overall wellness. Though, to achieve a product with a good overall impression other characteristics, such as texture, taste and smell, have to be consider beside the enrichment.

Aim: The aim of this project was to develop a nutritious liquid food-base from a basic recipe. The first task was to establish the vitamin and mineral fortification and the following task was to develop a suitable texture. A sensory test was performed to evaluate the newly developed food-base and if time permitted flavours suitable for the food-base would be examined.

Material & Methods: At first, a literature study was performed to establish the fortification. pH, dry matter and viscosity at different temperatures were analyzed to develop a desirable texture. When the final texture was developed rheology measurements were performed to examine changes in viscosity and shear stress in relation to time and increasing shear rate. A single-blinded sensory test was performed to evaluate the food-base and additionally an internal sensory test was performed at the company to evaluate flavoured food-bases.

Results/Conclusion: According to the participants in the sensory test and the rheology measurements a nutritious liquid food-base with a smooth and appreciated texture had been developed. Among the flavoured food-bases the taste of vanilla was the most preferred, but suitable flavours will be examined further in the future.