Food Engineer · Scalable Product Developer

WHEREflavorMEETS FORM.

Developing food and beverage products that taste exceptional, scale efficiently, and live long on the shelf.

“I work at the intersection of science and sensory — where a great formula becomes a great product.”Cecy Martínez · Founder

Formulation01

Concept & Identity02

Shelf-life Engineering03

Scalable Development04

The studio’s
moodboard

Color, texture and craft — the references behind every product we build.

Four ways I
build products

From the first idea to a product your maquilador can run every week — and that still tastes right months later.

Formulation

Create

Recipes, ingredients and process — built around your flavor and your costs.

Concept

Design

Identity, packaging and the story your product tells on the shelf.

Engineering

Scale

Shelf-life, production runs and QA so batch 100 matches batch 1.

Sensory

Taste

Profiling, testing and refinement until it’s exactly right.

From idea
to shelf

A clear path, with every formula, cost and nutrition table organized in your own client portal.

Brief & research

What you want to make, for whom, and at what cost per unit.

Lab development

Formulas and sensory rounds until you approve the final one.

Scale-up

Suppliers, minimum orders and production runs with your maquilador.

Launch & follow-up

Your portal tracks inventory and tells you when to reorder.

Selected
creations

Case studies · 2022–2026

Brand creation · 2024

Salsa Macha Reserve

From recipe development to packaging identity — a premium artisan condiment built for retail shelf presence and extended shelf life.

Rebrand · 2023

Functional Beverage NL

Full formula and identity overhaul targeting the wellness market in Nuevo León.

Formulation · 2022

Snack Co. Shelf Study

Shelf-life engineering and sensory profiling for a regional snack maker scaling nationally.

The Studio

I make food products that work — on the shelf, at scale, and in every bite.

Ehra Studio is a food engineering and product development studio in Monterrey. I work with founders and brands to develop products from concept to commercial scale — closing the gap between a great idea and a product that actually survives the market.

4disciplines in one studio

1:1direct work with the founder

24/7your data in your portal

Client portal

Everything about your product, in one place.

Approved formulas, cost per unit, nutrition table, suppliers and inventory — with an alert when it’s time to reorder.

The Food
Journal

Notes, thoughts & obsessions — from a food engineer’s perspective.

FORMULATIONMay 2026

Why texture is the new flavor in the snack market

The tactile experience has become the differentiator most brands overlook.

SHELF PRESENCEApr 2026

Design for the shelf, not for Instagram

Your packaging competes in 3 seconds at 1.2 meters.

STRATEGYMar 2026

From concept to shelf: the phases nobody tells you about

The critical decisions between the recipe and the store.

INGREDIENTSFeb 2026

Extending shelf life without killing the flavor

You can have both — here’s how.

Let’s make
something good.

hello@ehrastudio.site →