Title:  Manager Group New Product Development

General Responsibilities

1. End-to-End Product Development:
•    Lead the entire product development process, from concept ideation, prototype creation, and pilot trials to full-scale commercialization.

2. Formulation and Recipe Optimization:
•    Utilize expertise in food technology to develop and refine product formulations, focusing on taste, texture, stability, and nutritional profile while considering cost-efficiency.
•    Conduct ingredient evaluations, sourcing, and trials to enhance the quality and appeal of new products.

3. Quality Assurance and Regulatory Compliance:
•    Ensure all products meet food safety standards and comply with local and international regulatory requirements.
•    Develop product specifications and oversee stability testing, sensory evaluations, and quality assessments.

4. Project Management and Cross-functional Collaboration:
•    Collaborate with suppliers, quality assurance, marketing, supply chain, and production teams to align on product goals, timelines, and launch strategies.
•    Manage project timelines, budgets, and resources, ensuring seamless coordination from development to launch.

5. Market Research and Consumer Insights:
•    Stay informed of market trends, consumer preferences, and emerging ingredients or technologies.
•    Analyze data and consumer feedback to identify new product opportunities and gaps in the market.

6. Innovation and Continuous Improvement:
•    Drive a culture of innovation, identifying opportunities for new products and product line extensions.
•    Implement continuous improvement initiatives in product formulation, focusing on quality, sustainability, and cost optimization.

7. Technical Support and Troubleshooting:
•    Provide technical expertise and support during the product launch phase, assisting in scaling up production and resolving any formulation or process-related issues.

Functional Skills and Knowledge

• Minimum 5 years of experience in new product or formulation development , preferably within the Dairy and edible oils industry.
• Deep understanding of food science principles, particularly in dairy and edible oils.
• Expertise in formulation development, including experience with emulsifiers, stabilizers, and ingredient interactions specific to dairy and fat-based products.
• Knowledge of process technology for different product formats (e.g., UHT, pasteurized, frozen, and spreads).
• Ability to conduct sensory evaluations, shelf-life testing, and quality analysis.
• Expertise in scaling up formulations from lab to pilot plant and full-scale production, addressing any technical challenges that arise.
• Knowledge of production processes, including pasteurization, homogenization, and emulsification for dairy and edible oils.
• Ability to provide technical support to manufacturing teams, ensuring consistency and quality during product launches
• Demonstrate sound knowledge and understanding of the business and industry
• Strong problem-solving skills and the ability to drive continuous improvement initiatives.
• Demonstrate basic research and analytical skills
• Demonstrate fluency in English (both written and spoken). Additional languages are an advantage

Education

Bachelor's degree in Food Science, or a related field. A master's degree is a plus.

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