Food Scientist for Hire

VEGAN, FERMENTED & RAW
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VEGAN, FERMENTED & RAW FOODS AND DRINKS ARE TRENDING!


From brown-boxed buckwheat biscuits to barrel-aged beetroot, the quest to boost gut health and fight inflammation means vegan, fermented, and raw foods are trending worldwide.

In the USA, while 93 percent of Americans say they want to eat healthily and 63 percent claim to eat healthily most of the time, only 10 percent say they always follow a healthy diet.

Yet, it’s not only our bodies that benefit from avoiding processed food and beverages. Consuming clean-label products that are natural and nutritionally healthy also has a positive impact on our ecological footprint.

Our team at Food Scientist for Hire offers scientific solutions with out-of-the-box thinking. This winning combination means that producing, manufacturing, and marketing food and drink products needn’t be challenging technological tasks.

While leading brands like The Coca-Cola Company produce naturally fermented, live culture, and organic kombucha drinks, there is still a huge gap in the market. Better yet, it’s one that our team at Food Scientist for Hire can help you fill!

GET IN ON THE HEALTH FOOD HYPE


Vegan, fermented, and raw foods are gaining in popularity. But what’s the difference between each type, and how can you get in on the hype? Vegan foods are those that have not been derived in any way from animals. We’re talking about nut butters, seeds, plant milk, veggies, grains, tofu, and more. A UK study shows that the demographic most likely to follow a vegan diet is 18-34-year-old women. The Food Scientist for Hire team has the industry inside knowledge to help you identify and market to your target audience!

Fermented foods fall into one of two categories: those that contain live microbes and those that don’t. For example, kefir, traditional kimchi, and yogurt contain live microbes. Meanwhile, wine, beer, and sourdough bread do not. The fermentation process gives foods a unique flavor and produces vitamins and antioxidants while boosting digestibility. It’s no wonder that certain civilizations have been fermenting food for thousands of years!

Finally, we have raw food. In this category, foods must follow certain rules. They mustn’t be refined, treated with pesticides, pasteurized, processed, or heated over 40-48°C (104-118°F). Instead, they can be blended, juiced, soaked, dehydrated, or sprouted. Are you looking to take your raw food idea to the next level? Our experts at Food Scientist for Hire can offer product development advice and help you find the right manufacturers for the job!

FOOD SCIENTIST FOR HIRE AND VEGAN, FERMENTED & RAW FOOD DEVELOPMENT


Buyers who invest in vegan, fermented, and raw foods are often more conscious than the average consumer. From food labeling to branding guidance, Food Scientist for Hire has the knowledge and skills to help you cater your product to this switched-on sector of the market!

Schedule your free consultation call and discover all the exciting ways we can assist you in bringing your concept to the shelves. Whether the manufacturing process has you stumped or sourcing quality ingredients has become a roadblock, Food Scientist for Hire is ready and waiting to offer you expert industry advice.

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