From Good to Great: How a Food Scientist Will Help Our Muffins

The muffins I received last week tasted good! 

 

The flavor was spot on and there was no bad aftertaste. 

 

I wouldn’t call it a feat since now we’re back to meeting the basic expectations for a food product. 

 

Regardless, the samples are good! 

 

But, here's the thing…

 

I don’t want to make good muffins.

 

I want to make great muffins.

 

At this point, I believe we’ve reached the limits of our current recipe developer.

 

I still intend to work with her when the muffins are ready for production, but I’m afraid I need to look elsewhere to take these muffins to the next level. 

 

To achieve this, it was time to sprinkle in a secret ingredient - a food scientist. 

 

Now, I need an expert on board. 

 

Someone with extensive experience in developing food products. Someone who knows how different ingredients can affect shelf life stability. Someone who can work within my health and nutritional parameters. Someone to come in and help me take these muffins from tasting good to tasting gimme-gimme-more great.

 

After searching for food scientists and interviewing a handful, I finally found the woman who I believe is right for the job.

 

She’s a master pastry chef turned food formula fairy. She helps people transform their ideas into delicious, finished food products.

 

We’re planning to kick off this week. I’m hopeful that she will be able to jump in and elevate our formula. 

 

In some not-so-sweet news, the muffins will take a little longer. 

 

Luckily, the food scientist, the co-manufacturer, and I all have reasons to want this project to move forward in a timely manner.

 

At this point, I’m beyond frustrated with how long the product development phase is taking. But I know it’s better to get it right now than to flop at launch. 

 

In turn, I’m learning to embrace patience as a virtue.