R&D Executive/Senior Executive - #1125376

About the Role

The R&D Executive plays a key role in developing innovative soy-based products, improving existing formulations, supporting factory production trials, and ensuring all products meet quality, safety, and regulatory standards. This role involves hands-on experimentation, sensory evaluation, documentation, and collaboration with Production, QA/QC, Procurement, Marketing, and Halal/ISO teams.

Key Responsibilities

1. Product Development & Innovation

• Develop new soy-based beverages, puddings, granola bars, upcycled okara products, FMCG items, and HORECA products aligned with market trends.

• Conduct formulation trials, process validation, and shelf-life studies.

• Modify and improve existing recipes to enhance taste, texture, stability, and cost efficiency.

• Explore new ingredients, substitutes, flavour systems, and functional additives.

2. Factory Trials & Scale-Up

• Plan and execute pilot and production-scale trials.

• Work with Production to optimize processing parameters (grinding, cooking, homogenization, filling, packaging).

• Troubleshoot formulation or process issues during production.

3. Quality & Compliance

• Ensure all R&D activities comply with ISO22000, HACCP, and Halal (JAKIM/ MUIS) requirements.

• Support QA/QC in establishing product specifications, COAs, SOPs, shelf-life protocols, and CCP validation.

• Conduct sensory evaluation sessions and maintain sensory records.

4. Documentation & Technical Files

• Create and update product specifications, formulation sheets, process flow diagrams, allergen declarations, and ingredient lists.

• Prepare documentation for Halal submissions, SFA labelling requirements, and export documentation (e.g., Form D info).

• Maintain R&D logs and prepare monthly reports.

5. Cross-Functional Collaboration

• Collaborate with Procurement to evaluate and approve new suppliers and ingredients.

• Support Sales, HORECA, and Business Development teams with samples and technical clarifications.

6. Continuous Improvement

• Conduct root-cause analysis for product quality issues (e.g., separation, sedimentation, off-flavour, microbial concerns).

• Research emerging trends in plant-based beverages and soy-processing technology.

• Recommend process improvements for efficiency and consistency.

Job Requirements

Qualifications

• Diploma or Degree in Food Science, Food Technology, Nutrition, Chemistry, or related fields.

• Experience in Food/ beverage/ dairy/ soy-based manufacturing is a strong advantage.

• Familiarity with shelf-life testing, sensory evaluation, and basic laboratory equipment (pH meter, viscometer, refractometer, etc.).

Soft Skills

• Strong analytical mindset and meticulous documentation habits.

• Creative problem-solving skills with a passion for product innovation.

• Good communication and teamwork abilities.

• Able to work independently, manage timelines, and multitask in a fast-paced environment.