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.
