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.