Questions founders ask me

A food science consultant helps you develop, improve or scale a food or beverage product without hiring a full-time food scientist. In my work that means formulation, benchtop development, recipe standardization, scale-up, design of experiments, shelf-life planning, and menu and recipe development for HoReCa brands.

We spend 30 minutes on video talking through your product, where you are now, your target market, your timeline and what you need. After the call, I send you a written proposal scoped to your project.

A short description of the product, your target market, your stage (an idea, a kitchen recipe or an existing product) and your timeline. Please keep confidential recipe details until we've signed an NDA.

The discovery call is free and is for scoping a development project. The Founder consult is a 30-minute call for ₹2,999, for founders who have specific questions and want focused answers from a food scientist without starting a full project.

Every project is scoped individually, so there's no fixed price list. The fee depends on how many products there are, how complex they are and what stage you're at. You get a written proposal with the fee for each milestone before any work starts.

Most packaged foods take 3 to 6 months from concept to a product that's ready for a production trial. Shelf-life testing adds time. Your proposal includes a timeline built around your product and milestones.

Fees are set per milestone, as written in your proposal and contract, so you pay as the work progresses.

Yes. I sign an NDA before you share any recipe, formula or confidential detail. If you need to share confidential information on the first call, we can sign one before it.

Ownership of the work, including the final formulation, is set out in the contract before we start, so it's clear from day one.

No. I do bench and kitchen-level development myself. Pilot runs, analytical testing and shelf-life testing happen at your facility, a co-packer, a rented pilot plant or an accredited lab, at your cost. I'll tell you upfront which parts of your project need which.

Yes. Trials can run at your co-packer or plant. I write the batch formula and process instructions, supervise trials over video and review the results with you.

Yes. I work with clients around the world, remotely. I'm based in Mumbai (IST), and we agree on a regular call time that suits both time zones.

Tasting samples can be couriered between us at your cost. If that isn't practical, I share the full recipe so your team can make and taste it locally. Every tasting uses a structured feedback sheet, so feedback is consistent from round to round.

Most of my work is remote, with trials supervised over video. If you need me on site, in-person attendance can be scoped and priced separately.

I design the study, coordinate it with an accredited lab and turn the results into a shelf-life recommendation. The lab does the testing, at your cost.

I can calculate nutrition values for your formulation from standard food composition databases, and I recommend lab verification before you print. Final label compliance in your market, for example with FSSAI in India or the FDA in the US, should be checked by a regulatory specialist.

No. I'm a food scientist, not a registered dietitian or nutritionist. I formulate to nutrition targets, but I don't make health or clinical nutrition claims. Claims should be reviewed by a qualified professional for your market.

Beverages, including molecular beverages such as CSDs, flavored waters, seltzers, wine, cocktails, tea and coffee. Dairy and non-dairy emulsions, liquid toppings, and high-protein products such as smoothies and puddings. I also work with HoReCa brands on menus and recipes. If your product isn't on this list, ask on the discovery call.