Food Scientist for Hire

COOKIES & BAKED GOODS
Ready, Set, Bake!

COOKIES AND & BAKES ARE GOOD FOR BUSINESS 


Cookies and baked goods are a thriving sector of the global food industry. From choc chip, gingerbread, and thumbprint cookies to bagels, buns, and brownies, everyone around the world has their favorite bake.

In fact, so much so that in the USA, over 30 days, around 38 million consumers will tuck into 16 or more packs of ready-to-eat cookies.

Meanwhile, key players like the Finsbury Food Group in Wales, UK, and Associated British Foods Plc. are battling it out in Europe for baked goods supremacy.

The first cookie-style confections can be traced back to Iran in the 7th century. It all started when bakers, while checking the temperature of their wood-fired stoves, discovered that the crisp, crunchy cookies they accidentally made had a longer storage life than moist cakes.

As those bakers discovered hundreds of years ago, baking is a science. Producing tempting treats means overcoming a host of technical challenges, including understanding production processes, ingredient functions, and nutrition. And when bringing a product to market, that’s only the start!

Whether your inspo comes from tried and tested traditional recipes or you’re toying with the latest trend, Food Scientist for Hire can help you reap the rewards from this buoyant market sector.

LET’S WRAP IT UP


Developing a bestselling bake is both an art and a science. The wrong ratio of flour could leave cookies crumbly, dry, and chalky. Meanwhile, a brownie without enough sugar will appear flat and dry and taste bitter! If you dream of reaching the heady heights of sweet success, you will first need to develop a tried and tested recipe for your baked creation. But you’re not alone. The Food Scientist for Hire team are industry experts when it comes to product development, ingredient sourcing, and nutritional information.

Once you have your tantalizing treat, it’s time to package it up. Prolonged exposure to the air can make starchy foods like cookies and cakes stale. Is your product single-serve and intended to be eaten in one sitting? Then, sogginess and shelf-life won’t be such a battle. So, if your cake or confection is to be enjoyed over multiple sittings, you need to offer packaging that will help prolong its freshness and quality. One solution is to individually wrap each serving. However, it’s important to keep in mind the environmental impact of additional packaging. Here at Food Scientist for Hire, we can help you find the right answers to your concept’s technical challenges.

FOOD SCIENTIST FOR HIRE AND COOKIES & BAKED GOODS DEVELOPMENT


You’ll need more than a great idea to succeed in the competitive baked goods industry, but that’s a great place to start. From there, you’ll need to tackle taste, texture, and quality before bringing your cookies or baked products to the public. From product development to ingredient sourcing, branding, and more, Food Scientist for Hire can help you launch your new baked product by breaking down the process into simple, manageable chunks.

Call us today for a free telephone consultation. What are you waiting for? Ready, set, bake!

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