Currently, Meijer is looking for an Product Development Technician (Associate). Support of Meijer Manufacturing Product Development from a food science perspective. Development of foods, labels and product documentation.
Development of Nutritional Facts Panels, Ingredient Statements, and Allergen Statements from formulation, laboratory data and research. Maintain the label database and ensure all labels are created using the software and database (Genesis).
Responsibility as key contact for routing of developed product labels.
Review of packaged art of Meijer manufactured foods to ensure food label compliance.
Design and execute bench top experiments using established procedures, interpret results and translate results into possible solutions.
Assist with new and existing Meijer Manufactured product improvement, potential cost reductions, and product research.
Specification and document creation/acquisition from current vendors for product development projects.
Product development responsibility and ownership in assigned projects.
Ability to formulate a National Brand Equivalent (NBE) comparable to specifications.
Execution of scale up and post scale up shelf life evaluations against set specifications provided by Food Safety Team or NBE.
Conducts raw supplier validation through supplier site visits and inspection of incoming product. Provides recommendations to the Food Safety/Quality, Legal/Regulatory, and Meijer Manufacturing teams on acceptability of items.
Performs sourcing activities through direct contact with suppliers and raw material validations
This job profile is not meant to be all inclusive of the responsibilities of this position; may perform other duties as assigned or required.
Bachelor's Degree in Food Science or Product Development or relative field required.
Minimum 1-3+ years experience in Product Development, Food Science or related role.
Knowledge of food labeling, National Labeling Education Act (NLEA) or Consumer Food Regulation Code (CFR) required. Use of associated software such as Genesis required.
Expert knowledge and understanding of local, state and federal food safety regulations (FDA, GMP's, USDA, GAP's, SQF, etc).
Working knowledge and demonstrated competency in the process of Hazardous Analysis of Critical Control Point (HACCP) principles.
Must be able to communicate effectively and possess strong verbal, written, computer and interpersonal skills.