Formulator

-Identify and understand market expectations in relation to Lesaffre core products:

• Knowledge and understanding of various bread applications, including recipes and production processes.
• Features sought by users/customers (Impact of ingredients towards various stages of baking process – mixing, proofing, baking …)
• Impact of various storage conditions/environments/packaging materials on ingredient conditions and performance
• Food/ingredient regulations in APAC region
• Benchmarking with competition
• Pricing factors.

- Formulation (Creation/Improvement) of an effective range of ingredients to meet the expectations of customers/distributors, in line with Group Formulation Guidelines:

• By selecting appropriate raw materials in relation to the defined specifications
• Offering customizable solutions to meet requirements/restrictions of customers.
• To assemble solutions which are

1. Suitable for technical and economical optimization, compatible with the constraints of production such as market expectations, raw material availability etc.
2. Feasible and appropriate for commercial production in industrial setting.

• Adjusting products by reformulation based on customer feedback, providing technical support and addressing inquiries related to product.
• To carry out internal validation of ingredients and products stability via proper experimental design
• Managing the activity of test baker
• Organize and coordinate sampling activity, including compounding of samples and managing sample inventory.

-Support for commercial team and technical team during pre and post formulation:

• Pre-formulation: Requesting and understanding objectives and expectations (Price, functionality, regulations…)
• Post-formulation: Customer testing, commercial and user training, product pitching/positioning

Requirements

• Degree in Food Science/Food Technology or equivalent,
• Trained in Bakery/Pastry or Food Industry (grain industry preferred),
• 5 years of experience in formulation for bakery ingredients and premixes,
• Having good knowledge of the local industry, institutes and official bodies in region
• Having good knowledge of ingredients (biochemical actions, ingredient functionality), bread-making process, local regulations
• Able to handle complexity of assignments: with strategic insights, long and/or short-term timelines, innovations for global/regional businesses/market/product.
• Able to manage various projects concurrently, meeting deadlines accordingly.
• Able to work in teams on projects.
• Effective communication
• Able to travel to countries in APAC (Travel frequency of 20%)