Food Technologist Needed for Confectionery Coating Process

We are seeking an experienced food technologist with expertise in confectionery to help us develop a method for coating individual hazelnuts with a thin layer of pelamushi, a mixture of boiled grape juice and flour. The ideal candidate will have a strong background in food science and technology, particularly in coatings and confections, drying systems, anti sticking solutions. I am developing a modern snack product inspired by traditional Georgian churchkhela, redesigned into individually coated nuts suitable for loose packaging. Unlike traditional churchkhela (nuts threaded on a string), the goal is to produce separate coated nuts that can be packaged loose without sticking to each other or absorbing excess moisture. .Each product unit consists of a single hazelnut, coated with a thin, smooth fruit-based layer (initially grape-based pelamushi), forming a uniform, round coating around each nut. The finished product will be packaged loose, with approximately 30-50 coated hazelnuts per pouch, including mixed fruit flavors maybe artificial flavouring will be also needed and natural colors (derived from different fruit juices) Key Requirements & Challenges: . Coating must be: ◦ thin, smooth, and visually uniform o non-sticky even when multiple pieces are in contact ○ stable inside sealed packaging . Initial variants: ◦ Grape juice (sugar-free) ◦ Future fruit variants (apple, pomegranate, berry blends), some may require added sugar . Clean-label approach preferred • No moisture migration or surface sweating . Shelf-stable at room *-temperature. expected Outcome: • Optimized formulation for grape-based coating . Recommended coating and drying process . Guidance on anti-sticking strategy . Packaging considerations for moisture control . Feasibility assessment for scale-up. Collaboration Format: . R&D consultation . Recipe/formulation development . Process design guidance (Remote collaboration is acceptable)