Food Technologist

You’ll lead product R&D for our cookie and cookie-dough line, working directly with the founder. Your goal: crack the taste–texture formula that makes healthy indulgence repeat-worthy while staying clean-label. Key Responsibilities Formulation & Trials Develop, test, and iterate cookie & dough formulations using proteins (yeast, pea, whey), clean fats, and natural sweeteners. Optimize taste, texture, structure, and shelf life for D2C-scale production. Conduct lab-scale trials (200 g – 2 kg) and document ingredient ratios, bake profiles, and sensory results. Ingredient & Vendor Coordination Source clean ingredients and work with suppliers for technical samples and cost benchmarking. Evaluate raw material functionality (moisture, binding, sweetness, flavor). Scale-Up Support Work with contract manufacturer to translate lab results into production SOPs. Create batch cards, QC parameters, and shelf-life validation plans. Innovation & Pipeline Ideate new indulgent formats—cookie dough, tarts, breakfast biscuits—aligned with the No Gimmick ethos. Track clean-label ingredient trends globally and locally.