Food Innovation Scientist

WHO WE ARE

Baldwin Richardson Foods is focused on enriching the flavor of life. As a full‑service liquid products supplier and strategic partner to the food and beverage industry, Baldwin Richardson Foods combines its formulation expertise and unique packaging options with robust processing capabilities to produce high‑quality sauces, toppings, syrups, fillings, and shelf‑stable beverages for the world's most iconic Quick Service Restaurants (QSRs), Consumer Packaged Goods (CPG) brands, and food service companies. Its state‑of‑the‑art Innovation & Culinary Center transforms trends and culinary inspiration into legendary products through an award‑winning commercialization process. The company also manufactures and markets Mrs. Richardson's dessert sauces and Nance's mustards/condiments in addition to producing finished goods for the private label sector. BRF maintains its headquarters and a manufacturing facility in Macedon, New York; with a Culinary Innovation Center in Westmont, Illinois; and offices and manufacturing facilities in Williamson, New York; Pennsauken, New Jersey; and Corona, California. This role reports into our Westmont, Illinois facility.

WHAT WE NEED

The Food Innovation Scientist role is responsible for product development initiatives for Baldwin Richardson Foods. The Scientist will work collaboratively across all related functions internally, while building strong relationships with customers and suppliers. Work involves multiple product formats targeted to a diverse customer base, including QSR and CPG Categories.

WHAT YOU WILL DO

Supports initiatives from early development through commercialization on sauces, fillings, beverage syrups, and aseptic beverages. Leverages cross functional partners across marketing, purchasing, operations, and engineering, to drive Innovation projects. Partners with the operations team as needed to ensure products are successfully developed for our system. Partners with QA, Regulatory, etc. to ensure safety and consistency of all products Studies methods to improve the quality of food/minimize customer complaints related to various products including flavor, color, texture, nutritional value, ingredient functionality, convenience, physical, chemical, and microbiological composition of products. Builds relationships with customers to understand their operational platforms, company and project goals, and develop products to meet their needs. Participates in product innovation sessions and sensory and consumer research sessions with manager support. Establishes an innovative culture for the organization by building effective relationships with colleagues both on and offsite. Responsible for staying abreast of industry news and trends to assist with forming product strategies as well as of technical product innovations to apply them to positively impact the business. Assists with maintaining a world‑class laboratory environment, including management of ingredients, lab scheduling/ functions, and the equipment.

WHAT YOU WILL NEED TO BE SUCCESSFUL

Bachelor's Degree in Food Science or other related scientific discipline(s). At least 4+ years of experience as a food technologist/scientist. Proven experience and success working on projects related to concept development through commercialization. Previous experience on sauces or fillings. At BRF, base pay is one part of our total compensation package and is determined within a range. Your base pay will depend on your skills, qualifications, experience, and location. You’ll also receive a comprehensive benefits package including a low premium and out of pocket cost medical, dental, and vision coverage, 401k with company match, generous sick and vacation time, 9 paid holidays, birthday and floating holidays, volunteer time and more! #J-18808-Ljbffr AgHires