GEO-FRESH ORGANIC
Website:
geo-fresh.com
Job details:
Company Description
Geo-Fresh Organic is dedicated to promoting organic farming and enabling the global distribution of organic produce. The Holly Tree is a D2C brand under Geo-Fresh Organic, focused on bringing clean, high-quality pantry essentials to modern consumers.
Role Description
We are looking for an experienced and innovative R&D Food Technologist to lead our New Product Development initiatives in Ahmedabad. In this hands-on role, you will be responsible for expanding our current product line (organic spices, seasonings, tahini, peanut butter, psyllium, liquid drops, and superfoods) into innovative, market-ready offerings.
Your main focus will be benchtop-to-commercialization development of custom seasoning blends, flavored functional powders (psyllium), gourmet nut and seed spreads, liquid extracts, and superfood formulations.
Key Responsibilities
New Product Formulation & Innovation
- Formulate, prototype, and refine new products, including custom spice/seasoning mixes, flavored psyllium husk formulations, flavored nut butters, and functional superfood powders.
- Develop custom spice and seasoning blends, flavored psyllium husk powders, gourmet flavored nut/seed spreads (tahini, peanut butter), and liquid extract drops
- Solve key bar formulation challenges, including texture optimization, preventing bar hardening over time, managing protein/fiber ratio, and controlling water activity.
- Conduct benchtop trials, sensory evaluations (taste, texture, aroma, shelf-life), and iteration cycles to ensure product excellence.
Process Optimization & Scale-Up
- Scale up benchtop bar and powder formulations to commercial manufacturing equipment (e.g., mixers, extruders, slab formers, cutters, flow-wrappers, and liquid filling lines).
- Establish standard operating procedures (SOPs), master manufacturing records, and Bill of Materials (BOM) for each new SKU.
- Optimize processing parameters such as temperature, extrusion pressure, mixing sequences, and moisture control.
Regulatory, Organic Compliance & Quality Control
- Ensure all formulations comply with organic certification standards (NPOP, USDA Organic, EU Organic) and FSSAI guidelines.
- Design clean-label formulations using organic-certified binding agents, natural sweeteners (e.g., date paste, honey, tapioca syrup), and natural preservatives/antioxidants (e.g., mixed tocopherols, rosemary extract).
- Conduct real-time and accelerated shelf-life studies to evaluate moisture migration, fat separation, lipid oxidation (rancidity), and texture degradation.
Ingredient Sourcing & Costing
- Identify and qualify suppliers for organic protein isolates/concentrates (pea, rice, seed proteins), natural binders, crispies, flavor extracts, and packaging materials.
- Formulate products within targeted Cost of Goods Sold (COGS) without compromising quality or organic integrity.
Requirements & Qualifications
- Education: B.Tech / M.Tech in Food Technology, Food Process Engineering, or any other related field.
- Deep understanding of protein hydration, polyols vs. natural syrup matrices, fiber enrichment, and texture modifiers in bar matrices.
- Expertise in controlling water activity, dough rheology, and preventing the "protein bar hardening" phenomenon over product shelf-life.
- Familiarity with spice blending, emulsification stability (preventing oil separation in spreads), and liquid extract stabilization.
- Comprehensive working knowledge of FSSAI regulatory frameworks, organic guidelines, and food safety standards (HACCP, ISO 22000).
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