What are the Key Deliverables in this role?

Financial Outcomes

• Support execution of NPD projects across wet mixes for brands such as Ching’s, Smith & Jones, and Tata Sampann—own sample preparation, lab trials, data capture, and milestone readiness to enable timely, commercially viable launches.
• Support in cost-innovation and value engineering by running reformulation trials, material substitutions, and process tweaks; update BOMs and specs and quantify savings in coordination with Finance/Procurement.
• Lead SKU-level renovations/line extensions (low-to-medium complexity) from brief to handover under supervision, ensuring COGS, quality, and regulatory fit.

Customer Service

• Support the development of products and processes within the Culinary Foods category by translating business briefs into consumer‑ready, high‑quality solutions.
• Manage cost‑optimization efforts by evaluating current formulations and processes to unlock margin improvements and strengthen overall profitability.
• Scout, assess, and onboard new vendors while exploring innovative technologies, materials, and processing methods to support category advancement.
• Work closely with cross‑functional partners to ensure smooth coordination and timely execution of assigned project activities.
• Manage complete product and process documentation—including technology transfer notes, manufacturing protocols, and specifications—using approved templates and the Specification Management System.

Internal Processes

• Support execution of NPD strategy for the Culinary Foods category, enabling revenue growth through product and process innovation, and by introducing efficiencies and simplification across development workflows.
• Demonstrate expertise in R&D systems and tools, including PLM for specification management, Red Jade for sensory evaluation, Project management tools, and other internal platforms critical to project execution.
• Partner with Compliance and Analytical teams to ensure all regulatory standards are met and that all relevant documentation is accurately maintained within the Specification Management System.
• Evaluate ingredient advancements and provide insights on their potential business impact, risks, and opportunities for the Culinary Foods portfolio.
• Ensure complete adherence to internal R&D protocols and maintain thorough technical documentation—including RM specifications, FG specifications, trial protocols, and trial reports—for all development activities

Innovation and Learning

• Continuously monitor developments in global and domestic food and beverage trends, emerging technologies, competitor activities, and evolving consumer expectations to support strategic innovation planning.
• Identify, conceptualize, and recommend new process and technology opportunities that align with organizational priorities and long‑term business growth objectives.
• Oversee temporary staff, laboratory assistants, and other support personnel, ensuring adherence to established safety, quality, and operational protocols.

What are the Critical success factors for the Role?

• A Master’s degree in Food Science & Technology or Food Engineering from a reputed institute, with strong foundational knowledge of food processing, formulation science, and product technology.
• 2–4 years of professional experience in Foods R&D within leading FMCG organizations, with demonstrated capability to manage end‑to‑end product development cycles.
• Proven expertise in developing products across wet mixes as mentioned above, with hands‑on experience in formulation design, sensory optimization, scale‑up, and commercialization for domestic and export markets

What are the Desirable success factors for the Role?

• Understanding of ingredient functionality relevant to these categories, including starch systems, emulsifiers, spices, herbs, stabilizers, and flavor systems.
• Hands‑on experience with key processing technologies such as  sauce and paste cooking systems, and spice blending operations
• Ability to design formulations that meet sensory expectations for taste, flavour delivery, mouthfeel, and texture across diverse formats
• Exposure to thermal processing, retort, hot‑fill, pasteurization, aseptic, or dehydration technologies used for ensuring product stability and safety in these categories.
• Ability to conduct and interpret sensory evaluations and benchmarking studies to guide product optimization and competitive differentiation.
• Awareness of category‑specific regulatory requirements, including labeling norms, permitted additives, ingredient declarations, and food safety standards.