Food Scientist — Non-Dairy (Cashew/Coconut) Ice Cream Formulation, Allulose Sweetener System

I'm developing a premium non-dairy ice cream line (cashew milk + coconut cream base) for the kosher market, with a clean-label, zero-added-sugar positioning using an allulose + monk fruit sweetener system. Looking for an experienced food scientist or flavor formulator — ideally with direct frozen dessert (ice cream, gelato, or frozen yogurt) experience — to help me get from "promising bench formula" to "production-ready recipe." What I need help with: Reviewing and refining a draft base formula (cashew milk, coconut cream, allulose, monk fruit extract, carob bean gum, sea salt) for proper freezing point depression, scoopability, and texture. Advising on correct allulose-to-monk-fruit ratio and usage levels to avoid grittiness or excessive hardness at serving temperature Guidance on stabilizer/emulsifier selection to keep the ingredient list as clean and short as possible (targeting 8-10 recognizable ingredients, no gums beyond one, no "natural flavor" catch-alls) Reviewing inclusion/swirl formulations (fruit, nut butter, chocolate-style) for freeze-thaw stability General sanity-checking before I take finalized formulas to a co-packer for production scale-up Ideal background: Direct experience with frozen dessert formulation (ice cream, gelato, non-dairy frozen desserts) — general food science background alone is not a fit for this role Familiarity with plant-based dairy alternatives (cashew, coconut, oat) and how their fat/protein content behaves differently from dairy Experience with alternative sweeteners (allulose, monk fruit, erythritol) and their effect on freezing point and texture I'm looking for targeted expert review and troubleshooting. Engagement: Hourly, ongoing as needed — expect periodic engagements as I move through formulation rounds. Please share relevant past work (frozen dessert projects specifically) and your hourly rate in your proposal To apply, please answer: What's your direct experience with non-dairy ice cream or frozen dessert formulation? Have you worked with allulose or monk fruit in a frozen application before? What did you observe about texture/freezing point? What would you flag as the biggest risk in a cashew milk + coconut cream + allulose + carob bean gum base, based on the description above?