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Alice T.
@tommy_alice
Food Formulation and Product Development
Nigéria
Inglês, Alemão
Sobre mim
Hello there, My name is Alice, I'm a Food Formulation Chemist specializing in product development, recipe optimization, and scale-up for beverages, supplements, snacks, sauces, and functional foods. With 8+ years of formulation experience and 100+ product development projects, I help brands turn ideas into practical, consistent, market-ready formulations. I focus on ingredient functionality, stability, taste, texture, cost, and manufacturing feasibility.
Habilidades
Alice T.
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Criação de receita
I will formulate beverages, functional drinks and commercial drink products
Criação de receita
I will develop food formulations and product recipes
Experiência profissional
Food & Beverage / Product Development Chemist
Self Employed • Freelance
May 2024 - Jun 2025 • 1 yr 1 mo
Developed a detailed pilot-scale formulation for a rum-based, ready-to-freeze mango-pineapple sorbet cocktail designed for single-serve flexible pouch packaging. The formulation was developed around a defined target profile including 5.0% ABV, controlled Brix, pH, viscosity, smooth frozen texture, and fill-weight specifications. Key responsibilities included: 1. Developing the pilot-batch formulation and determining ingredient quantities and functional roles. 2. Selecting and balancing fruit purées, sugar, acidulants, hydrocolloids, stabilizers, and other formulation components. 3. Establishing target specifications for Brix, pH, viscosity, ABV, fill weight, color, and frozen texture. 4. Developing the step-by-step manufacturing process from raw-material staging through mixing, hydration, pH adjustment, filling, sealing, and blast freezing. 5. Establishing batch-level QC checkpoints covering ABV, Brix, pH, viscosity, fill weight, texture, microbiological parameters, and metal detection. 6. Developing packaging and frozen-storage specifications, including a target 12-month frozen shelf life subject to stability confirmation. 7. Evaluating regulatory considerations associated with the alcoholic beverage format and identifying requirements requiring further regulatory confirmation. 8. Reviewing cost-optimization opportunities through ingredient substitutions, concentrate utilization, alternative sourcing, and cleaner-label options. Core Technical Strengths 1. Food & beverage formulation 2. Product concept development 3. Recipe and formula optimization 4. Ingredient functionality 5. Hydrocolloid and stabilizer systems 6. pH and acidity management 7. Texture development Professional Approach I combine food science principles with practical manufacturing considerations to develop formulations that are not only technically sound but also designed with sensory quality, consistency, production feasibility, quality control, packaging, and cost in mind.
