Focus, Scope, & Impact:
- Execute the product development pipeline initiatives for the ARTD portfolio: new products, reformulations and application of new product/ingredient/alcohol base technologies.
- Design, produce and evaluate/assess (e.g., through laboratory testing) a product prototype/sample against technical requirements, fit to concept or performance specifications (e.g., functionality and operational feasibility).
- Design, develop, conduct and/or review experiments (e.g., laboratory or process experiments) to deliver new products; evaluate ingredient, product efficacy or claims; or evaluate new ingredients, materials, products or processes. Write detailed and accurate reports for projects and plant trials (e.g. equipment validation, evaluation of new processes).
- Collaborate with multiple function subject-matter experts and leaders to identify and validate fit-for purpose solutions based on project needs and scope.
- Ensure technical risks are identified, controlled, aligned, and effectively communicated.
- Accountable for the product formulation aspect of the project delivery (Quality, timing & cost)
- Able to manage and deliver multiple projects simultaneously.
- Able to resolve technical challenges linked to formulation, process and ingredient variables.
- Able to translate consumer test results and product sensory attributes into winning product propositions
Requirements:
- 1–3 years of experience in beverage product development, beverage ingredients including flavors, concentrates and beverage bases. ARTD product development preferred.
- Fluent in English.
- Bachelor’s degree in food science, chemistry, engineering or related field.
Functional Competencies:
- Proficient – Food Science /Technology
- Competent: Alcoholic Beverage Technology (fermentation knowledge is a plus)
- Competent: Beverage Processing
- Working knowledge – System dynamic
- Working knowledge – Marketing
- Working knowledge – Alcoholic beverage regulations
- Working knowledge – Project management
- Competent – Communication
- Working knowledge – Sensory science / Consumer
- Additional language is a plus.
- Travel Requirements: Up to 10%
Work Focus
- Development of prototypes at lab scale, following all good manufacturing practices to ensure safety.
- Production of samples in the pilot plant, including leading product stability assessments
- Filling accurately internal databases for stability tracking, formula database, project management tools
- Precise description of manufacturing conditions, following strict TCCC guidelines and recommendations from R&D Microbiologist.
- Provide input of best practices for production of finished products during production trials, identifying ideal process and risks in case capabilities at the plant are not in place, with the support of manager and R&D microbiologist when applicable.
- Work in cross-functional team with Consumer Guidance to assure prototypes are developed leveraging science of taste.
- Be updated on the “New World of Risk” and take this into consideration in ingredient selection, formula and process design to ensure safety (eg. allergen management, micro risks, product and raw materials sensitivities).
- Be externally focused, helping to identify new partners, technologies and ingredients that can bring competitive edge and screen/assess them internally, with manager support.
- Strictly follows and understands good lab practice (5S) and internal procedures, following as a principle “safety first” in all that we do.
Communication Focus
- Clear communication between R&D and the project team (project status, communicate potential issues, potential hurdles) with the support of the category manager as appropriate.
- Proactively provides advice within R&D community and project stakeholders
- Develop and maintain internal and external network in area of responsibility.
- Cultivate good relationship with Marketing, Technical and Supply Chain functions, locally and globally.