Roligt
Website:
cocoworks.in
Job details:
We are looking for a hands-on NPD professional to work on product innovation projects across clean-label foods and beverages. The role involves formulation, process development, sensory optimisation, shelf-life validation and scale-up from laboratory trials to commercial production.
Key Responsibilities:
- Develop clean-label, tender coconut-based food and beverage formulations from concept to commercialisation (e.g., yoghurt alternatives, cultured drinks, fermented foods).
- Optimise product taste, texture, viscosity, stability and overall sensory quality.
- Work on fermentation, emulsification, homogenisation and texture-development systems.
- Evaluate ingredients, cultures, stabilisers, flavours and functional components.
- Identify and solve issues related to phase separation, water release, post-acidification and shelf-life stability.
- Establish process parameters, including mixing sequence, temperature, time, pH and cooling conditions.
- Develop scalable processes suitable for commercial manufacturing.
- Plan and execute shelf-life studies covering sensory, physicochemical and microbiological parameters.
- Prepare formulations, BOMs, process flows, specifications, trial reports and manufacturing SOPs.
- Coordinate with ingredient suppliers, application laboratories, quality teams and production teams.
- Support nutritional evaluation, regulatory compliance and packaging trials.
- Maintain confidentiality around all formulations, processes and development projects.
Required Qualifications:
- B.Tech, M.Tech, M.Sc. in Food Technology, Dairy Technology, Food Science, Biotechnology, Microbiology or a related field.
- Minimum 4 years of hands-on product-development experience.
- Strong understanding of food formulation and process development.
- Practical experience in fermentation, refrigerated foods, emulsions, viscosity or texture optimisation.
- Knowledge of starter cultures, hydrocolloids, stabilisation systems and ingredient functionality.
Preferred Experience:
- Experience with fermented foods, dairy alternatives, probiotic products, refrigerated foods or desserts.
- Experience working with starter cultures and live microorganisms.
- Knowledge of clean-label formulation and natural ingredient systems.
- Experience working with ingredient application teams and external laboratories.
- Understanding of FSSAI requirements for new food products.
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