Seeking an experienced R&D Reformulation Consultant to support an identified cost savings initiative targeting approximately $2M in annual savings. This is a hands-on formulation and ingredient-expertise role focused on cost-driven ingredient substitutions and recipe reformulations. The consultant will join a small, close-knit R&D team and will be expected to own projects from start to finish, looping in teammates on a fractional basis as needed.

Duties:

Own a portfolio of ingredient substitution and reformulation projects from initial analysis through benchtop validation and sensory approval. Evaluate cost-saving ingredient or supplier changes (e.g., ingredient format swaps, alternate suppliers), balancing cost reduction against quality, yield, and consumer perception. Identify and prioritize the most promising cost-saving options based on ingredient cost, inventory, and sourcing lead times. Conduct hands-on benchtop trials and coordinate internal sensory panels to confirm reformulated products are indistinguishable to consumers before scale-up. Partners with the purchasing team, who are helping identify one-for-one ingredient opportunities, to prioritize and scope projects. Use labeling/formulation software to manage recipe costing and documentation. Document findings, methodologies, and recommendations for internal knowledge transfer. Communicate recommendations and progress in a clear, collaborative manner.

Qualifications:

Bachelor's degree in Food Science, Microbiology, Chemistry, or a related technical field required; an advanced degree preferred Proven experience in food industry R&D, product formulation, and ingredient substitution work.10+ years of relevant experience ideal. Hands-on, roll-up-your-sleeves approach, able to own a project from start to finish without relying on extensive internal support systems. Experience with recipe costing/labeling software (e.g., ENTR, Genesis, or similar) Track record of delivering measurable cost savings through reformulation in a food manufacturing environment. Comfortable working within legacy systems Familiarity with food safety and quality frameworks (SQF, HACCP, FDA compliance) Strong interpersonal and cultural fit for a small, collaborative team Excellent communication skills; able to present findings and progress clearly to executive stakeholders Willingness and ability to work onsite in Haverhill, MA for the duration of the engagement.

Pay:

$75.00 - $110.00 per hour

Work Location:

In person