As highlighted in our previous newsletter, the WIN Foundation Nutrition Team has been working on the development of a clean-label, nutrient-dense ready-to-cook soup premix with spinach as its primary ingredient.

The initial formulation relied solely on spinach powder. However, during product trials, we observed that the drying process intensified the spinach flavour, resulting in a strong taste that overpowered the overall sensory profile of the soup. After evaluating different levels of spinach powder incorporation, we explored complementary ingredients that could balance the flavour while further enhancing the nutritional value of the product.

Ragi (finger millet) flour emerged as an ideal addition. It not only improved the texture and mouthfeel of the soup but also helped mellow the slight bitterness associated with concentrated spinach powder. Moreover, ragi contributed additional nutritional benefits, making the formulation more wholesome.

Following multiple formulation trials and sensory evaluations, the team successfully standardized a ready-to-cook Spinach–Ragi Soup Premix. A single serving provides a meaningful amount of iron, making it a nutritious and convenient option for daily consumption.

With increasing consumer demand for foods that combine health, taste, and convenience, this product has strong potential as a clean-label functional food that supports better nutrition without compromising on flavour.