I get this question all the time and the answer is, “A food scientist is not always needed. It’s product specific.” Let’s dig into that.
Here are some reasons why you might need a food scientist:
- When you just have an idea. For example, you think, “I want to solve this ‘problem’, but I don’t have the knowledge or the skill to figure it out.”
- You have a home recipe that isn’t shelf stable and, besides renting commercial kitchen space to produce, the product needs some testing to make it commercially producible.
- You want to extend the shelf life of a product (E.g., keep a cookie softer for longer).
- You want to turn a refrigerated product into a shelf stable product. This is most frequently the case with sauces. Shelf stability generally comes by adjusting the fill temperature, the pH or water activity. (e.g., mayonnaise)
- If you need to raise or lower your pH and need a process authority. Products such as relish, where the pH of some of the ingredients isn’t high enough for shelf stability.
- Commercializing (value engineering) ingredients to take it to a co-packer. This could help you reduce individual ingredient costs (e.g., Combine ingredients to get the same flavor using “like flavor” ingredients. For considering co-packing, this makes the process easier.
- They can help w commercialization.
- Color enhancement or extension of flavor. If the colors of your product are fading quickly, a food scientist can help preserve those colors longer.
- Help you research commercial ingredients. For example. you can’t use raw garlic in a cold fill product. It’s a high risk (botulism) ingredient and a carrier of microorganisms. Same with raw onion.
- If you’re using extracts/powders/oils and need to know how to use and how to source those ingredients.
- If a wholesale buyer is asking for a COA- certificate of authenticity – for commercial ingredients. In other words, here did it come from? When was it made? Was it tested for certain things?).
Most small food businesses do not need a food scientist. Here’s what to expect if you hire one:
- Another key point: you’re not going to get to 1-to-1 (exact to the original product). You’ll get a benchtop or gold standard. Particularly when you’re taking a refrigerated product to shelf stable. Come in with a 90% expectation. A- B+. If you’re not ok with that, maybe you keep your refrigerated product refrigerated.
- Food scientists are expensive. Testing is expensive. It’s an investment. They’ll provide you with a scope of work that only starts the ball rolling. After that, every variation is a new scope of work. They may provide 2 samples under the original Scope of Work, then you’ll sign again for each iteration.
- Do not expect to nail it the first time around. For this reason, you’ll be lucky to get it on the 3rd or 4th round. It’s a process. Each tweak can change everything.
- Maybe you can do it to 90% for $40k upfront. YIKES! You want to get down to the base ingredients. But then there’s a lot of nuance, for example, if you want to get into Whole Foods or Erewhon, you’ll probably have to move away from chemical ingredients to get in.
- Expect hiring a food scientist to cost around a $10k initial investment. Again, that’s just to get the ball rolling.
- Be patient.
- Give really clear, specific feedback. The food scientist can’t read your mind. You’re paying for their expertise. In other words, make the best use if your time, their time, and your money.
In summary, it’s important to realize that, above all, you’re putting food in peoples’ bodies. For this reason, at least consider engaging with a food scientist.
Ready for a food scientist? Even if you’re just thinking about it, Food Microbiological Labs is a good place to start.
Crafted Kitchen offers affordable and flexible commercial kitchen rentals. Hungry for more? As can be seen, we’ve got tons of free resources just waiting for you!
Crafted Kitchen is a shared use commercial kitchen in the Arts District of Los Angeles. We offer flexible kitchen rentals to small food businesses. Rent a kitchen today!
Leave a Reply