I'm in the unusual situation of helping a friend start up their own soda company.
I'm being brought in right at the transition from a basic home operation to scale up in larger than garage scale operation. Given that this is a big transition for me from academic research, I was hoping that you or your readers might have suggestions for books/readings on food and beverage chemistry where it pertains to scale, etc. Also, any readings that people would recommend for governmental oversight, etc. would be helpful.
We want to get this right.
Thanks,My suggestion is to go to your local ag school, talk to some food science professors. Other than that, no idea. Readers?