Product Developer

The Opportunity

Step into a key role in product development, where you will be at the forefront of shaping groundbreaking products that align with the latest dietary trends like Keto, Vegan, and more—all within a gluten-free environment.

If you’re passionate about driving innovation in the specialty foods sector and are ready to contribute your expertise to a growing company, this role offers the perfect platform for you to shine.

Position Description

This role calls for someone who thrives on innovation, collaboration, and operational excellence. You’ll work closely with production teams to seamlessly transition new product concepts from the lab to full-scale manufacturing, ensuring each product not only meets but exceeds customer expectations.

• Lead the creation of new, competitive products that cater to emerging market trends.
• Independently manage and execute projects, ensuring timely and cost-effective delivery.
• Conduct in-depth market research, analyze data, and communicate project outcomes.
• Leverage technical expertise to ensure full compliance with all relevant policies, including CRA and SR&ED tax incentives.
• Guide lab-scale developments through to full-scale plant trials, ensuring operational efficiency and profitability.
• Collaborate with cross-functional teams across Sales, Production, and QA to bring innovative solutions to market.
• Prepare detailed product specifications, reformulations, and nutritional facts panels to meet customer needs.
• Actively contribute to the company’s R&D strategies, with a strong focus on gluten-free and specialty diet trends.
• Provide technical support and insights to internal teams and customers alike, ensuring that product goals are achieved.
• Evaluate and improve existing recipes for enhanced taste and cost efficiency.
• Maintain a safe, organized lab environment that supports creativity and productivity.

Experience

A seasoned product development professional with at least 5 years of experience in baking or food science, specializing in gluten-free or other specialty dietary products.

Qualifications

• A hands-on expert in formulation and industrial processing, capable of producing a wide range of bakery products in a lab setting.
• A strategic thinker with a strong understanding of functional ingredients, nutrition, and regulatory requirements.
• A problem solver who excels in using statistical analysis and experimental design to overcome challenges.
• An excellent communicator, able to collaborate effectively with diverse teams and present technical concepts to non-technical audiences.
• Proficient in managing multiple projects simultaneously while meeting tight deadlines.
• Familiar with GMP, HACCP, and Health & Safety regulations to ensure a smooth and compliant production process.

Education

Post-secondary degree, preferably in Bakery Science, Food Science, or a related discipline.