Experience & Education
- Experience: 10+ years in R&D within the CPG food industry. Strong preference for frozen desserts, dairy, or frozen novelties (e.g., ice cream formulation, processing, emulsions, fat crystallization, overrun control, texture optimization).
- Education: Bachelor’s degree in Food Science, Dairy Science, Chemical Engineering, or related field (Master’s preferred).
Role Overview
The Director of Research and Development leads the technical vision, innovation pipeline, and product renovation strategy for the company's frozen novelty products. The role drives business growth by developing new products, optimizing existing ones for taste, texture, nutrition, cost, and quality, while ensuring safety, regulatory compliance, and commercial scalability. It involves close collaboration with Marketing, Sales, Operations, QA, and executive leadership (CEO, CFO, Finance) to align R&D with overall business goals, including sales strategy support. The environment spans both manufacturing plant and corporate office settings.
Key focus areas include:
- Novel texture development
- Inclusion technology
- Coating formulations
- Dairy and non-dairy formulations
- End-to-end product development from benchtop to commercialization
Key Responsibilities
- Innovation & Product Development: Manage the full pipeline, including new product creation, sensory evaluation, formula optimization, and scale-up. Emphasize trending flavors, textures, and technologies while identifying market white-space opportunities in partnership with Marketing and Sales.
- Optimization of Existing Products: Improve taste, texture, nutritional profile, and cost-efficiency of current lines through continuous improvement.
- Technical Leadership & Compliance: Ensure all products meet FDA/USDA regulations, FSMA, labeling, nutritional standards, food safety (shelf-life testing, pathogen validation), and quality requirements. Work closely with QA and Operations.
- Sensory Programs: Lead and integrate sensory evaluation across R&D, Production, and QA for consistent quality.
- Documentation: Maintain accurate formulations, specifications, and process documentation.
- Manufacturing & Supply Chain Collaboration: Optimize production processes (ingredient sourcing, freezing technologies, packaging). Build and manage relationships with co-packers and suppliers. Balance innovation with profitability by managing the R&D budget and contributing to COGS control.
- Team Leadership: Lead and mentor a small team (internal flavor development specialist + external food scientists/technologists). Foster creativity, accountability, and capability building.
Technical Skills:
- Deep knowledge of food chemistry, microbiology, and manufacturing processes specific to frozen products.
- Proven experience scaling products from benchtop to full commercial manufacturing.
- Strong emphasis on rice and/or starch rheology — understanding its effects on texture, processing, and final product performance (common in frozen desserts for stabilization, mouthfeel, and cost-effective formulations, including in dairy or non-dairy systems).
- Data analysis and KPI tracking (e.g., innovation rate, time-to-market, cost optimization, product quality).
- Ability to work within COGS targets and R&D budgetary guidelines.
