Baily International Inc
Food Product Development Specialist
Baily International Inc, Granite City, Illinois, United States, 62040
We are seeking a motivated and knowledgeable Food Product Development Specialist with a B.S. degree in Food Science, Food Technology, Culinary Arts, or a related field. This role involves managing the entire product development cycle, from concept to market launch with a focus on innovation, quality, and cost efficiency. This is a dynamic, hands-on role for a professional passionate about Asian food innovation and quality.
Education: B.S degree in food science, food technology, culinary arts, or a related field is required
Physical demands: Able to lift 30-40 lbs, with or without assistance
Travel: Estimated up to 20%
Requirements: • Knowledge of food industry standards, including quality and food safety requirements, GMPs, HACCP, food labeling and FDA/USDA regulations • Good understanding of food science principles, food microbiology, technology, and lab test practices and procedures • Proficient in MS Office • Able to communicate effectively verbal and written in English. • Experience in Asian food product development and process flow design • Self-motivated, with the ability to work independently and collaboratively in cross-functional teams.
Job responsibilities. Responsibilities may include, but are not limited to: • Manage the full product development cycle of creating new products, from initial concept through commercialization, ensuring successful market launch. • Own and maintain product lifecycle documentation including formulations, specifications, technical data sheets, and shelf-life protocols. • Develop and refine product prototypes for multiple concurrent projects. • Ensure products are developed within established cost parameters. • Manage the customer sampling program, including sample preparation, shipping, and coordination to support sales and product development needs. • Design, coordinate, and execute pilot and plant trials, including product scale-up and performance testing • Research and source new or alternative ingredients and suppliers for both new and existing products. • New technology and equipment research. Summarize findings and present recommendations to the leadership team. • Create and verify product nutrition labels and ingredient statement • Conduct product shelf life, sensory and microbiological testing to ensure product quality and compliance • Lead product process improvement, formula renovation for better quality, or cost reduction. • Support diagnosis and resolution of formulation, processing, and manufacturing challenges by applying food science principles and developing creative solutions to improve product stability, stability, self-life, quality, sensory attributes, scalability, and overall product and process performance • Provide regular progress updates and status reports on project milestones for all projects • Continuously monitor global food technology trends to identify and introduce new ideas, ingredients, technology, or products aligned with the company's innovation strategy • Organize and manage product tastings and cutting for internal and customer evaluation • Participate in customer visits and support sales events with technical insights and product presentations • Support special project and cross department initiatives as needed
Education: B.S degree in food science, food technology, culinary arts, or a related field is required
Physical demands: Able to lift 30-40 lbs, with or without assistance
Travel: Estimated up to 20%
Requirements: • Knowledge of food industry standards, including quality and food safety requirements, GMPs, HACCP, food labeling and FDA/USDA regulations • Good understanding of food science principles, food microbiology, technology, and lab test practices and procedures • Proficient in MS Office • Able to communicate effectively verbal and written in English. • Experience in Asian food product development and process flow design • Self-motivated, with the ability to work independently and collaboratively in cross-functional teams.
Job responsibilities. Responsibilities may include, but are not limited to: • Manage the full product development cycle of creating new products, from initial concept through commercialization, ensuring successful market launch. • Own and maintain product lifecycle documentation including formulations, specifications, technical data sheets, and shelf-life protocols. • Develop and refine product prototypes for multiple concurrent projects. • Ensure products are developed within established cost parameters. • Manage the customer sampling program, including sample preparation, shipping, and coordination to support sales and product development needs. • Design, coordinate, and execute pilot and plant trials, including product scale-up and performance testing • Research and source new or alternative ingredients and suppliers for both new and existing products. • New technology and equipment research. Summarize findings and present recommendations to the leadership team. • Create and verify product nutrition labels and ingredient statement • Conduct product shelf life, sensory and microbiological testing to ensure product quality and compliance • Lead product process improvement, formula renovation for better quality, or cost reduction. • Support diagnosis and resolution of formulation, processing, and manufacturing challenges by applying food science principles and developing creative solutions to improve product stability, stability, self-life, quality, sensory attributes, scalability, and overall product and process performance • Provide regular progress updates and status reports on project milestones for all projects • Continuously monitor global food technology trends to identify and introduce new ideas, ingredients, technology, or products aligned with the company's innovation strategy • Organize and manage product tastings and cutting for internal and customer evaluation • Participate in customer visits and support sales events with technical insights and product presentations • Support special project and cross department initiatives as needed