Stovetop Popcorn Kit Formulation

I’m developing a ready-to-cook stovetop popcorn kit and need an experienced food technologist to design the complete formulation. The target profile is the familiar, buttery-salt taste consumers expect, but achieved with a plant-based butter alternative rather than dairy fat. Scope of work • Balance kernel, fat, and salt ratios to ensure even coating, quick pop-time, and minimal burn. • Select a clean-label, shelf-stable plant-based butter substitute that melts fast, carries flavour, and stays pourable in typical Indian ambient conditions. • Define processing steps for small pilot batches (lab scale) and outline parameters for eventual commercial scale-up—temperatures, agitation, and hold times included. • Advise on natural flavour boosters, anti-caking agents, and anti-oxidants only if absolutely required for shelf life. • Provide nutritional panel estimates and allergen declarations meeting FSSAI guidelines. • Recommend primary pack components (foil sachets, seasoning pouches, etc.) that keep the fat phase fresh for at least six months at 25 °C. Deliverables 1. Detailed formulation sheet with ingredient percentages and supplier suggestions. 2. Step-by-step processing SOP for pilot and scale-up. 3. Shelf-life and food-safety rationale. 4. Draft nutrition facts table and label claims. I’ll handle flavour trials in Pune, so remote collaboration is fine; we can align over Zoom for quick iterations. If you’ve previously worked on popcorn, snack seasoning, or vegan butter systems, I’d love to see brief examples when you reply.