Title: Product Developer

Toronto (On-site)

The Product Developer/Technologist is responsible for creating, testing, and optimizing innovative products that meet market demands and comply with regulatory and safety standards. You ideally have experience with pastry with a background in Food Science!

Reporting to the Senior Management / R&D, this role plays a pivotal part in translating concepts into commercially viable products by managing the development process from idea generation to full-scale production.

You will collaborate closely with cross-functional teams, including R&D, quality assurance, and production, ensuring that new products are delivered on time, within budget, and to the highest quality standards.

Responsibilities

• Product Development: Design, develop, and test innovative cake recipes that align with market trends and company goals, focusing on superior taste, texture, and visual appeal.
• Scale-Up Processes: Collaborate with production teams to transition small-batch recipes to large-scale, production-ready formulations while maintaining quality, stability, and consistency.
• Quality Assurance: Partner with quality assurance and R&D teams to ensure products meet food safety standards, desired sensory profiles, and storage stability.
• Functional Ingredient Optimization: Leverage knowledge of functional ingredients, such as stabilizers and emulsifiers to enhance texture, structure, and overall cake quality.
• Process Improvement: Analyze and refine current manufacturing processes, recommending adjustments to improve production efficiency and cost-effectiveness while minimizing waste.
• Regulatory Compliance: Ensure all products adhere to relevant food safety, labeling, and regulatory standards.
• Collaboration & Training: Work closely with production staff to train and guide on new recipes, processes, and techniques, ensuring consistent quality in every batch.
• Innovation & Trend Analysis: Stay updated on industry

Qualifications

• 3+ years as a Product Developer or Food Scientist in a large-scale manufacturing environment, specifically with experience in baked goods/cakes or similar products. Experience with large-scale, collaborative project management.
• Degree/Diploma in Food Science, Pastry Arts, Food Technology, Culinary Arts, or a related field

Technical Skills : Proficiency in recipe formulation, functional ingredient applications, and

Analytical Skills : Strong ability to analyze and interpret sensory, microbiological, and chemical data for product optimization.

Creativity & Innovation : Demonstrated ability to develop creative, market-aligned cakes with unique flavours and textures.

Attention to Detail : Highly attentive to quality and detail, especially in maintaining consistency in flavour, texture, and appearance across large production runs. Highly organized and methodical.

Knowledge of Regulations and Compliance: Knowledge of food safety regulations, labelling requirements, and compliance standards (both local and international) in the food industry. Awareness of allergens, nutritional guidelines, and special dietary requirements for developing compliant products.

Computer Skills Understanding recipe development software or systems to manage, scale, and document recipes. General office apps and project management tools