Food Scientist who specializes in allergen-free (gluten, dairy, soy, egg, and nut free), Paleo, Organic, non-GMO, Kosher, and Vegan new product development
Expertise in snack and bakery items, though not limited to those categories
Utilizes nutrient dense ingredients to create tasty, health focused, well balanced products
Efficiently creates benchtop formulations utilizing scientific methodology
Electronically tracks experimental process
Formulate to cost parameters
Plant trial preparation, management & commercialization of formulation
Able to modify or improve your current formulations to your needs (due to equipment, supply chain concerns, cost parameters, shelf life, etc.)
Ingredient sourcing through one of the following options:
Collection and organization of ingredient Quality documentation (specifications, certifications, COAs, etc)