A US-based food entrepreneur was looking to make gluten-free bread with an extended shelf life. He needed help getting the bake just right.
The client posted his project on Kolabtree and received 2 bids within 2 days. He chose to work with Dr. Helen Mitchell, a UK-based food scientist with over 30 years of experience in the industry. In her proposal, Helen also offered to send the client samples of the bread and revised her proposal to include the cost of packaging and posting the samples to the US. Helen developed 7 different gluten-free bread formulations which were then baked, packaged and posted to the client in the US, keeping in mind his requirements. The project was successfully completed within 3 weeks.