Services
Food science consulting services
I work with food and beverage brands and HoReCa businesses on six kinds of work, and many projects combine more than one. Every engagement starts with a free discovery call and a written proposal scoped to your product.
New product development (NPD)
Turn a concept or a kitchen recipe into a working formulation, through benchmarking, ingredient selection and benchtop prototypes.
New product development (NPD) in detailTypical work
- Brief and benchmarking
- Ingredient and supplier shortlist
- Benchtop prototypes in rounds
- Structured tastings and refinement
End-to-end product development
One plan from brief to a product ready for a production trial: sourcing, formulation, scale-up, shelf life and handover documents.
End-to-end product development in detailTypical work
- Desk study and brief
- Formulation and prototyping
- Scale-up and shelf-life planning
- Final specifications and handover
Reformulation and troubleshooting
Fix texture, stability or taste problems, reduce sugar or cost, or shorten the ingredient list of a product you already make.
Reformulation and troubleshooting in detailTypical work
- Root-cause assessment
- Options with trade-offs laid out
- Designed trials to test fixes
- Updated formulation and process
Scale-up support
Standardized recipes, batch formulas and process parameters, with remote support for trials at your kitchen, co-packer or plant.
Scale-up support in detailTypical work
- Recipe standardization
- Bench to pilot to plant
- Co-packer and plant trial support
- Design of experiments in Minitab
Shelf-life studies
A study designed around how your product is stored and sold, testing coordinated with an accredited lab, and a clear recommendation.
Shelf-life studies in detailTypical work
- Study design
- Test selection and time points
- Accredited lab coordination
- Results and shelf-life recommendation
Menu and recipe development
Menu creation and recipe development for restaurants, cafes, hotels and cloud kitchens, with standardized recipes for every outlet.
Menu and recipe development in detailTypical work
- New menu items around your concept
- Recipe development with tastings
- Standardized recipes for every outlet
- Batch recipes for central and cloud kitchens
Founder consult
For founders who have specific questions and want focused answers from a food scientist, without starting a full project.
Who I work with
Businesses I work with
- Early-stage foundersYou have an idea or a recipe and need it turned into a product you can make, sell and keep consistent.
- Family-recipe and home-kitchen brandsYour recipe works at home. You need it standardized and scaled for a cloud kitchen, restaurants and cafes, or retail.
- D2C and FMCG brandsYou're extending a range, reformulating for cost or a shorter label, or fixing a product that isn't holding up on the shelf.
- HoReCa brandsRestaurants, cafes, hotels and cloud kitchens that need new menu items, or recipes standardized so every outlet and batch turns out the same.
- Brands building for another marketYou're developing a product for a country you're not based in. I work remotely with clients across time zones.
Tell me about your product
Start with a free 30-minute discovery call. After the call, I send you a written proposal scoped to your project.