Protein Makhana Case Study

October 4, 2025

Insights:

Through this protein makhana case study, you will be able to know:

How a startup turned a plain makhana into a high-protein snack hit.
The hidden challenges, like taste, texture, and crunch, were across.
The sensory challenges that affect the process of protein makhana.
Foodsure’s support in the success of this startup.

Overview Of The Makhana Startup

Brand- A confidential health-focused startup.
Product- Protein Makhana
Mission- Create a protein-rich makhana snack for modern consumers.
Challenge- Maintaining crunch, flavor, and texture while adding protein.
Outcome- A commercially viable, consumer-loved Protein Makhana.

The Vision Of Startup Behind The Protein Makhana

A visionary startup embarked on an ambitious journey to create a high protein makhana snack in the market. Adding protein to makhana was not easy. The light texture and mild taste of makhana made it tricky to balance nutrition without losing the natural crunch and flavor.

The startup wants a healthier yet tastier makhana recipe. This means fixing the issues like the bitter taste of some protein powders, changes in crunch, and keeping the flavor smooth and enjoyable.

Let’s get into the more depth of this protein makhana case study to see how this brand created the market-ready product successfully.

Challenges We Together Faced In Early Stages While Formulating

1. Fixing Unwanted Flavors- When protein is added to snacks, it brings an odd taste, and as makhana has a light taste, even a small change can spoil the flavor.
2. Maintaining The Crunch- Adding protein to the makhana can make it harder or less crunchy. So our recipe formulation team had to add the protein in a proper amount to maintain that crunchiness.
3. Making The Makhana Pleasant- Adding protein sometimes changes the color or makes the coating uneven. It is important to make it look fresh, clean, and appealing to consumers.
4. Using Clean Ingredients- The brand doesn’t want chemicals or fillers to build this recipe. They only want a clean and natural protein makhana recipe.
5. Several Rounds of Sensory Testing- Every time the protein makhana recipe was adjusted, a new challenge came up. To solve this, we conducted many rounds of sensory testing to get the perfect balance.

Our Step-By-Step Process For Their Protein Makhana Recipe Formulation

Once we identified their clear goals for the high protein makhana snack, our recipe formulation team mapped out a clear process:

1. Ingredient Selection- We shortlisted the high-quality sources like whey protein isolate, plant-based proteins, and natural binders to make the product clean-label and with safe ingredients.
2. Protein Makhana Recipe Development- Our food technologists made different versions of the protein makhana recipe, adjusted the percentage of the protein, seasoning, and oil balance.
3. Processing And Roasting Trials- We experimented with different roasting conditions, like time, temperature, and method, to get the right crunch without burning them.
4. Coating And Flavor Integration- Protein was mixed with natural seasonings to create a smooth coating that spreads evenly and sticks properly to the makhana.
5. Initial Internal Testing- Our R&D team tested and checked every batch for texture, appearance, and flavor stability. Only the best-performing samples went to the next stage.

Sensory Testing Of The Protein Makhana Recipe Formulation

We conducted the professional sensory testing with experienced panels to get the perfect balance of protein makhana.

Round	Testing Type	Objective	Key Findings / Results	Action Taken
1	Basic Acceptance Test	Test the overall acceptance of protein makhana	Most people liked the concept, but found it too bitter or too dry	Identified initial issues with taste and texture
2	Hedonic Scale Testing	Rate product on flavor, crunch, aroma, overall liking (1-9 scale)	Crunch scored well; flavor balance and aftertaste scored low	Targeted improvements in flavor and aftertaste
	Preference 3Mapping	Connect consumer preferences with product features	Spice balance and clean aftertaste were more important than texture	Recipe reformulated based on preference insights
4	Focus Group Feedback	Gather detailed consumer opinions	Appreciated the protein concept; wanted more natural taste, good look, and crunchiness	Further refinement of taste, appearance, and crunch
5	Final Validation Round	Check market readiness vs existing products	Higher liking scores for taste, crunch, and health perception than regular makhana	Product confirmed ready for scale-up

Final Outcome And Key Takeaways

After months of trials, reformulations, and multiple sensory testing rounds, the protein makhana was finally perfected. The product not only solved the early issues of bitterness, crunch loss, and uneven look, but also came out as a nutritious, crunchy, and consumer-approved snack.

The startup successfully launched their protein makhana with:

Foodsure’s Support In The Success Of This Protein Makhana Case Study

We guided the entire protein makhana formulation journey with R&D expertise that balances nutrition, taste, and shelf life.
We conducted multiple sensory testing rounds to refine product quality.
Provided insights on packaging and labeling for market readiness.
We helped the brand reduce trial-and-error and save both time and cost.
Acted as a long-term partner by making sure that the product was launch-ready.

Why Wait? The Market Is Ready For Your Innovation!

Every day you wait, someone else takes the lead. At Foodsure, we make the process simple: from creating the recipe to testing and making it ready for the market. The world is asking for healthier, smarter snacks right now, and this is your chance to grab that demand before someone else makes another protein makhana case study.

Don’t wait for the “right time.” The right time is today. Let’s build your next big success together. Call us now.