Description
Our client is a flavour and ingredients business developing innovative food and beverage experiences through flavour creation, flavour matching and product development. They are seeking a confectionery specialist to turn customer briefs and consumer trends into commercially successful products.
The Role
Reporting to the Manager, Flavor & Applications, you will lead confectionery application projects from initial formulation through scale-up and commercialisation.
- Develop and optimise gummies, nutraceutical gummies, licorice, chocolate, compound coatings, hard and soft candies, chews and related confectionery products.
- Create innovative prototypes for customer presentations, product demonstrations and trade shows.
- Act as a technical partner to customers, advising on ingredient functionality, formulation, processing, labelling and regulatory requirements.
- Evaluate flavour delivery, sweetness, masking, texture and colour, troubleshooting formulation and processing challenges.
- Lead pilot trials and support manufacturing scale-up and commercialisation.
- Conduct sensory evaluations and physical and chemical stability testing to assess product quality, potency and shelf life.
- Collaborate with flavour development, sales, marketing, regulatory, quality and operations teams to progress customer projects.
- Stay informed on confectionery trends, emerging ingredients and manufacturing technologies, with domestic travel for customer visits, trials and industry events.
Requirements
- A bachelor’s degree in Food Science, Confectionery Science, Culinary Science, Chemistry, Chemical Engineering or a related discipline.
- Relevant experience in confectionery product development or applications, ideally including commercialisation.
- Strong practical knowledge of confectionery formulation and processing across gummies, chocolate, coatings, candies and related systems.
- Experience with gelatin and pectin gummies, starch-moulded products, sugar-free systems and functional confectionery is preferred.
- Experience incorporating vitamins, minerals, botanicals, adaptogens, caffeine or other functional ingredients is advantageous, particularly alongside flavour masking and sweetness optimisation.
- Ability to support regulatory and finished-product labelling compliance, including relevant FDA and DSHEA requirements and Kosher and Halal considerations.
- Strong project-management, organisational and communication skills, with the ability to manage competing priorities independently and within cross-functional teams.
Role & Responsibilities
Our client is a flavour and ingredients business developing innovative food and beverage experiences through flavour creation, flavour matching and product development. They are seeking a confectionery specialist to turn customer briefs and consumer trends into commercially successful products.
The Role
Reporting to the Manager, Flavor & Applications, you will lead confectionery application projects from initial formulation through scale-up and commercialisation.
- Develop and optimise gummies, nutraceutical gummies, licorice, chocolate, compound coatings, hard and soft candies, chews and related confectionery products.
- Create innovative prototypes for customer presentations, product demonstrations and trade shows.
- Act as a technical partner to customers, advising on ingredient functionality, formulation, processing, labelling and regulatory requirements.
- Evaluate flavour delivery, sweetness, masking, texture and colour, troubleshooting formulation and processing challenges.
- Lead pilot trials and support manufacturing scale-up and commercialisation.
- Conduct sensory evaluations and physical and chemical stability testing to assess product quality, potency and shelf life.
- Collaborate with flavour development, sales, marketing, regulatory, quality and operations teams to progress customer projects.
- Stay informed on confectionery trends, emerging ingredients and manufacturing technologies, with domestic travel for customer visits, trials and industry events.
Requirements
- A bachelor’s degree in Food Science, Confectionery Science, Culinary Science, Chemistry, Chemical Engineering or a related discipline.
- Relevant experience in confectionery product development or applications, ideally including commercialisation.
- Strong practical knowledge of confectionery formulation and processing across gummies, chocolate, coatings, candies and related systems.
- Experience with gelatin and pectin gummies, starch-moulded products, sugar-free systems and functional confectionery is preferred.
- Experience incorporating vitamins, minerals, botanicals, adaptogens, caffeine or other functional ingredients is advantageous, particularly alongside flavour masking and sweetness optimisation.
- Ability to support regulatory and finished-product labelling compliance, including relevant FDA and DSHEA requirements and Kosher and Halal considerations.
- Strong project-management, organisational and communication skills, with the ability to manage competing priorities independently and within cross-functional teams.
