Food Technologist / Thermal Process Specialist – Shelf-Stable Coconut Dessert Sauce

We are seeking an experienced food technologist, food scientist or thermal process specialist to help improve the shelf life of a coconut-based dessert sauce. Current Product: - A sweet coconut dessert sauce - Currently manufactured and sold as a chilled product - Finished pH approximately 5.ish - Packed in a plastic sachet/pouch - Currently has a relatively short, refrigerated shelf life Our objective is to develop the product into either: - A commercially shelf-stable ambient product; or - A product with a significantly longer validated refrigerated shelf life We want to preserve the product’s flavour, colour, texture, appearance and overall quality as much as possible. Scope of Work We require assistance with the following: - Assess whether retort processing is the most appropriate preservation method (Compare retort with other potential options, such as aseptic processing, hot filling, acidification, preservatives or a combination of hurdles.) - If retort is recommended: * Recommend an appropriate retort process and equipment configuration. * Develop a suitable trial process, including proposed time and temperature parameters. * Establish the required lethality/commercial-sterility target. * Assist with heat-penetration studies and process validation. * Determine the cold-point location and required monitoring controls. * Assess the effects of retorting on flavour, colour, viscosity, texture and product separation. * Prepare or assist with the development of a validated scheduled process suitable for commercial production. * Shelf-life testing and validation * Develop an appropriate shelf-life testing protocol. * Recommend microbiological, chemical, sensory and physical testing requirements * If retorting is suitable, provide specifications for an appropriate retortable pouch or sachet, including material structure and sealing requirements.