R&D Food Scientist-Sports Nutrition

We are seeking a highly motivated and detail-oriented R&D Scientist I to join our dynamic Research & Development team, with a focus on sports nutrition product innovation. This role requires prior experience directly formulating and flavoring products across a variety of delivery matrices, including powders, ready-to-drink (RTD) beverages, baked/freeze-dried goods, and extruded items. The ideal candidate will combine a strong scientific foundation with creativity and practical hands-on execution to deliver innovative, consumer-accepted products from concept to commercialization.

This is an exciting opportunity for someone who thrives in a collaborative, fast-paced environment and is passionate about performance nutrition, functional ingredients, and food science.

Job Responsibilities:

• Flavoring products.
• Hands-on development of innovative sports nutrition products in various delivery formats.
• Utilize the latest research and trends in nutritional science and biochemistry to guide development decisions and optimize product efficacy.
• Apply a deep understanding of physical and organic chemistry principles to drive product optimization and flavor development.
• Participate in and contribute to sensory evaluation studies; collect and interpret data to guide formulation adjustments for consumer acceptability.
• Conduct stability testing and troubleshoot formulation challenges with minimal supervision.
• Collaborate cross-functionally with Marketing, Project Management, Supply Chain, Quality Assurance, Regulatory, Legal, and external partners to ensure timely and compliant product launches.
• Operation of laboratory equipment, including mixers, pH meters, Brix refractometers, density testers, and other analytical tools.
• Develop formulas considering ingredient claims, interactions in formulation, and implications for certificate of analysis standards.
• Manage multiple product development projects simultaneously, ensuring they are completed on time, within budget, and in alignment with strategic goals.
• Ensure exemplary record keeping, reporting, and documentation of all project activities in both written and electronic formats.
• Maintain a clean, organized, and safe laboratory environment in compliance with internal policies and safety standards.
• Awareness of regulatory requirements to ensure product claims and nutrition facts panels meet applicable standards (FDA, DSHEA, etc.).
• Coordinate and communicate effectively with contract manufacturing organizations (CMOs); support scale-up trials and commercial production activities.
• Refine and standardize raw material specifications.

• Must have a strong background in flavoring theory and application.
• Understanding of ingredient functionality, food chemistry, and sensory science.
• Proficient in formulating food and beverage products with time and budget constraints.
• Demonstrated ability to work independently and manage multiple priorities effectively in a dynamic environment.
• Excellent communication and interpersonal skills; ability to explain technical concepts to cross-functional stakeholders.
• Detail-oriented with strong analytical, organizational, and project management abilities.
• Familiarity with Microsoft Office Suite (Excel, Word, PowerPoint); experience with formulation and nutritional software (e.g., ESHA) is a plus.
• Experience with basic statistical analysis tools and research methodologies.
• Strong problem-solving mindset with a proactive and flexible approach to R&D challenges.
• Bachelor of Science (B.S.) in Food Science, Food Chemistry, Nutritional Sciences, or a related scientific discipline.
• Preferred: Advanced coursework or background in nutritional biochemistry.
• Minimum of 2+ years of relevant experience in food product development, preferably in sports nutrition, functional foods, or nutraceuticals.
• Hands-on experience with contract manufacturing or co-manufacturing environments is highly desirable.
• Flavoring products and experience working through various food matrices for ideal organoleptics, stability, and making label claims are key.
• Understanding of regulatory frameworks related to food labeling and nutrition claims.
• Willingness to travel up to 25% for production trials, vendor visits, and other project needs.