About Us
We are an authentic, region-first FMCG brand dedicated to celebrating local, high-quality agricultural produce through premium, healthy consumer goods. Our mission is to create nutritious, clean-label food products that support local farming ecosystems while delivering exceptional taste and quality to modern consumers.
We are currently expanding our product portfolio and are seeking an experienced, technically driven Food Scientist to lead the formulation, optimization, and scaling of our exisiting line of premium Millet Cookies.
Role Overview
Your primary mandate is to take our exisiting millet cookie and develop them to a commercially viable, production-ready formulation that meets strict nutritional and shelf-life metrics.
This role requires a deep understanding of food chemistry, lipid oxidation, and the functional properties of plant proteins and natural fibers to achieve a premium texture without relying on dairy, wheat gluten, or refined sugars.
Key Parameters & Technical Targets You Must Achieve:
- Shelf Life: 9 Months of ambient stability with zero artificial preservatives.
- Sugar Profile: 100% Sugar-Free (0g refined or added sugars), utilizing advanced natural bulking and intense sweetener matrices.
- Macronutrient Targets (per 100g): Protein: 9g to 12g (fully plant-based/vegan sources), Dietary Fiber: 4g to 6g, Cholesterol & Fats: 0 mg Cholesterol. 100% Vegan formulation replacing dairy fats with stable, high-oleic plant lipids.
Key Responsibilities
- Formulation & Clean-Label R&D: Develop and optimize recipes for millet cookies. Balance flavor, snap, and melt-in-mouth texture while incorporating high-dose plant proteins and dietary fibers.
- Shelf-Life Extension
- Sugar-Free Structuring: Replicate the structural, texturizing, and moisture-binding properties of sugar using functional plant fibers, and high-potency natural sweeteners.
- Protein & Fiber Fortification: Integrate clean plant proteins and functional fibres without causing chalkiness, dryness, or machine-clogging dough rheology.
- Oxidative Stability Management: Utilize natural antioxidant systems within the plant lipid phase to ensure total flavor and aroma stability under ambient storage.
- Scale-Up & Dehumidification Parameters: Collaborate with manufacturing technologists to transition formulations to commercial production lines, defining critical baking and moisture-removal profiles.
Qualifications & Technical Skills Required
Education: Master’s or Ph.D. in Food Science, Food Chemistry, Food Technology, or a closely related discipline.
Experience: 3 to 5+ years of hands-on product development experience in the biscuit, cookie, or snack food sector. Direct experience formulating with ancient grains, millets, or gluten-free matrices is highly advantageous.
Specific Technical Competencies:
- Proven experience in sugar-free formulation and understanding the structural role of sugar replacers.
- Deep understanding of lipid chemistry, rancidity vectors, and natural preservation systems.
Pay: From ₹15,000.00 per month
Benefits:
- Flexible schedule
- Work from home
Work Location: On the road
