I have a baked good recipe that I want to commercialize. I need to:
Stabilize flavor
Stabilize shelf life
Scale the recipe for co-packer
I have someone I want to work with that is a trained baker and is knowledgeable
She says she works with a F.S. for what she’s not able to answer.
Should I primarily be working with someone whose a food scientist? Thoughts?
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.
