The Food Engineer
Firas Bader
I help food brands, startups, restaurants, pet-food brands and manufacturers turn ideas into products that work, on the shelf and in the factory.
Who I help
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Founders with an idea
“Can you help someone at my stage?”
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Food brands
“Can you fix my taste, texture, cost or shelf life?”
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Manufacturers
“Can you work with our team and keep our formula private?”
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Restaurants and fast-food chains
“Can you make our signature product, or match a famous one?”
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Pet-food brands
“Do you know pet nutrition rules?”
Areas of expertise
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New product development
Protein Systems Functional Foods Pet Nutrition Sensory Optimisation
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Reformulation
Sugar Replacement Clean-Label R&D Cost Engineering Hydrocolloids Emulsification
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Reverse engineering
Reverse Engineering Sensory Optimisation
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Shelf life and stability
Shelf-Life Extension Emulsification Hydrocolloids
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Scale-up
Thermal Processing Cost Engineering
What I work with 25
- Whey Protein Systems
- Fermentation Science
- Emulsifiers & Stabilisers
- Hydrocolloids
- Thermal Processing
- Sugar Replacement
- Fat Mimetics
- Shelf-Life Extension
- Antioxidant Systems
- Reverse Engineering
- Sensory Evaluation
- Cost Optimisation
- RTD Beverage Development
- Pet Food Nutrition
- Functional Foods
- Clean-Label Formulation
- Protein Enrichment
- Bakery Science
- Confectionery R&D
- Lebanese Food Innovation
- Dry Mix Systems
- Sports Nutrition
- Moisture Control
- Collagen Peptide Systems
- Retort & Ambient Stability
How I work
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Find the cause first
Before changing a formula, I find out why it fails.
A cake mix kept collapsing. The batter held too little air; that was the fix.
See the project: Cake mix optimisation -
Taste is not optional
A protein or sugar target only counts if the product still tastes right.
EZ Whey: up to 28 g protein per bottle, with no graininess.
See the project: High-protein Greek yogurt drink -
Built for the factory, not just the bench
I write the process your manufacturer will run.
ProPop received a full SOP for factory transfer.
See the project: Factory process and oxidation control -
Your formula stays yours
Client work stays confidential. Formulas are never published, and many projects are shown without brand names.
18 confidential projects on this site, all shown without brand names.
See the projects: Your formula stays yours
Background
Science behind every product
Working in Lebanon and the UAE. Egypt and KSA soon.
I'm Firas Bader, a food formulation specialist and R&D scientist. I develop products that can scale and are ready for market, across beverages, dairy, confectionery, pet food and functional foods.
I've worked with fast-moving startups like Pawpots and established manufacturers like Al Kazzi. Each product has to meet technical, sensory, nutritional and regulatory requirements at the same time.
My focus: reverse engineering, cost-effective protein systems, sugar and fat replacement, heat-process optimisation and shelf-life extension. Hands-on, with emulsifiers, stabilisers, hydrocolloids and functional ingredients.