Roles & Responsibilities (but not limited to):
To Develop & approve new and reformulations for products based upon quality & customer requirements. Includes reviewing product performance, product sensory evaluation, researching product standards and attributes, determining product safety, and directing consumer testing and analysis by third parties if needed.
Cross training on 3 to 5 different brands and/or categories is also key to advanced development. At this level, the Product Development Manager is expected to work autonomously and also guide lower level staff in the completion of their projects. Interaction with staff builds the employee development skills needed for the next level Senior Manager.
Develop, review & approve packaging & labels for new & reformulated products. Includes assuring technical accuracy, regulatory compliance, and internal requirements.
Act as the primary technical & regulatory resource for internal & external customers. Includes advising on potential product attributes for new product concepts, researching new regulations, manufacturing capabilities, legal compliance, and tracking food & non-food industry trends.
Create & manage product specifications. Includes requesting product specifications and other technical documentation from suppliers, creating internal specifications, and reviewing & approving any updates to current product specifications.
Manage internal & external suppliers, contractors & other outside resources. Includes directing requested product changes, evaluations, consumer testing, and analysis.
Bachelor & Masters degree in Dairy Engineering/technology, Food Science / Food Technology
15-25 years laboratory work, bench-top/prototype formulations, manufacturing/production experience (including supervising plant trials & scale-up) and package/label development and review
Dairy Products experience & exposure highly preferred
Excellent time management skills, sense of urgency and desire to complete all assignments on a timely basis.
Proven knowledge and understanding of new product development process
Knowledge of ingredient functionality, product formulations, and basic food preparation
Working knowledge of sensory evaluation procedures; utilizing a well-developed sense of taste, smell, and texture (mouthfeel)
Understanding of regulatory compliance (FDA, USDA, organic, various industry standards)
Understanding of food labeling regulations
Knowledge of microbiology & food/non-food safety
Thorough knowledge & understanding of manufacturing equipment, systems & and environments
Proficiency with MS Office and various nutrition databases (ESHA Genesis); the ability to quickly learn and use other software packages
Experience interacting with suppliers/vendors and customers
Understanding of GMP, HACCP, TQM and other quality assurance systems