We are a premium fresh, refrigerated dips brand launching in India. We're building 5-6 SKUs.
Who we're looking for:
Must-haves:
- Demonstrated experience with fresh refrigerated dips, sauces, dressings, or similar dairy-based short-shelf-life products
- Strong working relationship with at least one NABL-accredited lab in Mumbai (Equinox, Eurofins, TÜV SÜD, SGS, Microchem Silliker, or equivalent)
- Hands-on with HACCP plan development, not just theoretical
- Track record of supporting brands through FSSAI Manufacturer / State Licence applications
- Available to start by the beginning of June, 2026
- Can deliver shelf-life validation results in 8–12 weeks
Should be able to deliver:
1. Shelf-life validation per SKU
- Real-time testing
- Accelerated stability testing (elevated temperature simulation)
- Microbial testing: Total Plate Count, Yeast & Mold, E. coli, Salmonella, Listeria, Staphylococcus
- pH and water activity (Aw) measurement per SKU per batch
- Sensory evaluation tracking taste, texture, colour, smell over shelf life
- Challenge studies / cold-chain abuse temperature tolerance validation
2. Curd pasteurization protocol
- Validate gentle pasteurisation (60–65°C range) for hung curd that kills pathogens without curdling proteins
- Develop SOP for the curd-containing SKUs
- Separately validate a curdled cream technique to ensure batch scalability
3. Recipe optimisation guidance
- Acidulant selection and pH targeting (typically 4.0–4.4 for cold-fill SKUs)
- Ingredient substitution advice for in-progress recipe tests.
- Safety and shelf-life trade-offs for each reformulation option
4. Nutritional analysis
- NABL-accredited lab analysis per SKU
- Per 100g panel: energy, protein, fat, saturated fat, carbohydrates, sugar, fibre, sodium
- Required for FSSAI label compliance
5. HACCP plan development
- Hazard analysis across the production process (home R&D → cloud kitchen → distribution)
- Critical Control Points identification
- Monitoring procedures and corrective actions
- Required for FSSAI Manufacturer / State Licence application
6. FSSAI compliance support
- Documentation review (Basic Registration → State Licence as we transition from home R&D to cloud kitchen)
- Pre-licence inspection preparation guidance
- Label artwork review for compliance (allergen declarations, nutritional panel, claims)
Strongly preferred:
- Has worked with at least one D2C / quick-commerce-distributed food brand in India
- Comfortable advising on cold-chain logistics validation (temperature excursion tolerances)
- Located in Mumbai or able to travel to cloud kitchen for production validation in August
- References from past clients in the fresh food / condiments / dips category
Engagement details
- Engagement type: Project-based consulting (open to fixed fee, hourly, or hybrid)
- Timeline: beginning of June 2026 to late September 2026 (~4 months)
- Location: Mumbai-based preferred; remote
- Confidentiality: NDA required — our recipes are proprietary
Pay: ₹10,343.80 - ₹40,458.56 per month
Benefits:
Work Location: Hybrid remote in Andheri West, Mumbai, Maharashtra
