Certified Food Scientist. Kosher Certification Expert. Food Microbiologist. Problem Solver.
I'm a food scientist with a Masters in Food Microbiology from Rutgers University (go Scarlet Knights!). I have over 15 years of experience in the food industry, including program management, flavor applications, quality control, product/process development, microbiology, food regulatory, food contact materials and kosher certification expertise.
Subject matter expert in kosher certification, empowering the business with zero recalls to date while integrating complex new businesses and new product categories • Ensure compliance with all certification requirements • Trusted liaison with supplier, manufacturing locations, research staff and customers
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I am happy to discuss if you want on a call.
It couldn't hurt! Local, state and federal governments give preference to MWOB, disabled veterans, Native Americans and others for their contracts.
In order to comply with your country's regulations on food additives, naming, nutrition labeling, etc, you will likely need a food scientist. It's probably best to work with the baker first, finalize the recipe, then work with the food scientist to review legality and regulatory approvals, naming and labeling issues, claims and communications, and scale-up considerations. I have such experience in the US, and I am happy to chat if you have questions.
Try mixing the essential oils with the salt or colorant and water before adding to the baking soda or citric acid. If that doesn't work, then you may need to tweak formulation. I am happy to chat by phone through the site if that helps.
