Granola bar

Hi there, I am launching a boutique functional wellness brand in the UK and need an expert food scientist or product developer to review my recipe formulation, calculate structural shelf-life expectations, and provide a manufacturing specification sheet [RSSL]. The product is a cold-pressed (no-bake) oat and almond bar registered legally as a Food Supplement. It contains a functional botanical herb and an active vitamin for approved UK health claims [healthregsolutions.co.uk, custompackstudio.co.uk]. Here are the core details of my project: Format: Cold-pressed, unbaked granola bar (high syrup/fat matrix, low moisture).Target Single Bar Weight: 45 grams.Key Actives Per Bar: 500mg Shatavari Root Powder (Asparagus racemosus) + 1.4mg Vitamin B6 (Pyridoxine HCl).Base Ingredients: Gluten-free rolled oats, date paste/chicory syrup, blanched almond pieces, melted coconut oil, milled flaxseed, ground ginger, and natural mixed tocopherols (Vitamin E) as an antioxidant. What I need from you: Shelf-Life Assessment: Based on this formulation matrix, please provide a calculated prediction of the product's stable shelf-life (targeting a minimum of 6–9 months for Amazon UK FBA compliance) [Eurofins UK, RSSL]. Water Activity Advice: Provide a professional opinion on whether this specific composition will reliably drop below 0.6 \[a_{w}\] to guarantee micro-stability [Eurofins UK, Foodtest Laboratories]. Mixing Protocols: Confirm best practices for scaling the microscopic Vitamin B6 and botanical powder evenly across a dry premix to ensure strict dosage uniformity per unit. Please reply with your experience in functional snacks, supplement bars, or UK/EU shelf-life validation [RSSL]. Thank you, and I look forward to working with you!