Store-Ready Sauce Development

I want to bring a brand-new sauce to grocery shelves and need an experienced food scientist to guide the entire formulation process. The goal is a shelf-stable, great-tasting condiment that can be produced at scale and meet all retail regulations. Here is what I expect: • A complete bench-top formula with exact percentages and processing instructions • Guidance on ingredient selection for flavor, texture, and clean-label stability • Preliminary shelf-life and microbial safety protocol, plus recommendations for lab testing • A nutrition facts panel, ingredient statement, and allergen disclosure that comply with FDA requirements (or relevant local standard) • Basic cost-of-goods estimate and suggestions on scaling from pilot to commercial batches I have a flavor concept in mind and am ready to iterate quickly, so please outline your approach, any similar retail products you have launched, and the tools or labs you normally use (e.g., pH meters, water activity meters, accelerated shelf-life testing). If you can also advise on co-packers or packaging materials, let me know—that’s a plus.