Product Development Technologist

The Product Development Technologist will focus on innovating and improving emulsion-based products (e.g., mayonnaise, dressings, sauces) by leveraging food science principles. This role involves recipe formulation, process optimization, and scaling up production while ensuring compliance with safety, quality, and regulatory standards. The technologist will collaborate with cross-functional teams (R&D, production, marketing) to bring new products to market and enhance existing lines in line with R&D Strategy, goals and objectives within MEA.

What You'll Do:

Product Development & Formulation

Design and test new recipes for emulsions, condiments, and mayonnaise, optimizing ingredients for taste, texture, shelf life, and cost-efficiency.

Conduct stability and sensory testing to validate product quality and performance.

Process Optimization

Scale up lab prototypes to full production, ensuring consistency in emulsification, viscosity, and microbiological safety.

Collaborate with engineering teams to troubleshoot production issues (e.g., phase separation, spoilage).

Regulatory & Quality Compliance

Ensure products meet food safety standards (e.g., HACCP, FDA/EFSA regulations) and labeling requirements.

Document formulations, specifications, and process workflows.

Market & Supplier Collaboration

Research trends in condiments and emulsion technologies; source innovative ingredients (e.g., stabilizers, natural preservatives).

Liaise with suppliers and marketing teams to align product concepts with consumer preferences.

Project Management

Coordinate product launches, trials, and timelines, ensuring adherence to deadlines.

What You bring:

Bachelor’s degree in food science, Chemistry, Microbiology, or related field

1–3 years in food product development, preferably in emulsions, sauces, or dairy alternatives

HACCP, ISO 22000, or similar food safety training is a plus.

Process-Specific Skills:

Mixing & Dosing: Basic to advanced knowledge on homogenization techniques, emulsification equipment (e.g., high-shear mixers, colloid mills), and fluid transport systems (pump selection, viscosity challenges).

Hygienic Design:

Basic to advanced experience with thermal validation (heat distribution studies), CIP (Clean-in-Place) optimization, and HACCP-compliant facility layouts to prevent cross-contamination.

Quality & Sensory Analysis:

Basic to advance proficiency in evaluating organoleptic attributes (texture, mouthfeel, flavor release) through sensory panels and consumer testing.

Use of instrumental methods (e.g., texture analyzers, colorimetry) to quantify product performance.

Innovation & Compliance:

Technical curiosity to explore novel ingredients (e.g., plant-based stabilizers, natural emulsifiers) and sustainable solutions.

Familiarity with regulatory frameworks (FDA & EU food additives regulations) and hygienic design standards (Sanitary Standards).

Location(s)6 October Factory

Kraft Heinz is an Equal Opportunity Employer – Underrepresented Ethnic Minority Groups/Women/Veterans/Individuals with Disabilities/Sexual Orientation/Gender Identity and other protected classes.

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