Food R&D / Formulation Consulting
Ingredient Functionality. Formulation Optimization. Real R&D Results.
Food Function Unbound helps food brand startups, brand owners, and contract manufacturers solve tough formulation challenges — from first concept to full-scale production.
Get In TouchWho I Help
Built for the people building the product
Whether you're launching your first product or running into a wall on the production floor, Food Function Unbound works with:
Food Brand Startups
Food Brand Owners
Contract Manufacturers
Anyone Facing a Technical Food Challenge
Ingredient-First Formulation
Real ingredients, not theory
Every formula gets worked through against real ingredients before it ever sees a production line — texture, stability, shelf life, and cost all tested against what's actually going in the product, not assumptions. That's the difference between a formula that looks good on paper and one that actually ships.
Services
Focused, hands-on expertise
Across the full product development lifecycle — from first prototype to production line.
Formula Development
Turning concepts into working, producible formulas built around your ingredients, cost targets, and process.
Formula Troubleshooting
Diagnosing texture, stability, flavor, or shelf-life issues and getting your formula back on track.
Formula Scale-Up Assistance
Bridging the gap between bench-top prototypes and full production runs without losing what makes the product work.
Supply Chain Optimization
Evaluating ingredient suppliers and sourcing strategies to protect quality, cost, and supply continuity.
Nutrition Panel Guidance
Guidance on how formulation choices affect the nutrition panel and label claims you're trying to hit.
R&D Personnel Training
Building your team's internal expertise in ingredient functionality and food systems.
Since 2011
15+ Years in Food R&D
Shaun Adams has spent 15 years working through the development process — from nutrition bars and beverages to baked goods, confections, and cultured dairy — building deep, practical expertise in how functional ingredients behave across different food systems.