Food Scientist

The Food Scientist helps bring Simply Good Foods products to life by translating consumer needs, brand priorities, and technical requirements into great-tasting, scalable nutritional bar products. This hands-on role partners across R&D, Operations, Marketing, Quality, Regulatory, Procurement, Supply Chain, and external co-manufacturers to develop and improve products that meet taste, texture, nutrition, cost, quality, and manufacturability goals.

This role independently executes assigned product development activities from benchtop formulation through pilot trials, commercialization, launch support, and post-launch optimization, while partnering with senior R&D team members on more complex initiatives.

Develop and renovate nutritional bar products, balancing sensory, nutritional, cost, quality, ingredient, and manufacturing requirements.

Execute product development from benchtop formulation through pilot, commercialization, and post-launch optimization.

Develop and maintain formulations, specifications, nutrition labels, ingredient statements, costing, and technical documentation.

Plan, execute, and evaluate benchtop, pilot, and production trials; provide technical recommendations and next steps.

Partner with co-manufacturers on scale‑up, processing, troubleshooting, and manufacturing readiness.

Identify opportunities to improve product quality, sensory performance, shelf life, yield, processing consistency, and cost.

Collaborate cross‑functionally to commercialize products that meet consumer, business, regulatory, quality, and operational requirements.

Analyze trial, sensory, shelf‑life, and manufacturing data to support formulation decisions and continuous improvement.

Communicate project status, technical findings, risks, and recommendations to internal and external partner.

Working knowledge of food formulation, ingredient functionality, processing, and commercialization of shelf‑stable products.

Familiarity with laboratory, benchtop, analytical, and pilot‑scale equipment.

Strong analytical, problem‑solving, project management, and organizational skills.

Ability to manage multiple priorities and work effectively in a cross‑functional environment.

Strong written and verbal communication skills.

• Bachelor’s degree in Food Science, Food Engineering, Chemistry, Nutrition, or a related technical field.
• Minimum 2 years of professional experience in CPG, food and beverage R&D, product development, commercialization, or food manufacturing.
• Experience with food formulation, product development, commercialization, or manufacturing trials.
• Experience creating and maintaining formulations, specifications, and technical documentation.

• 4+ years of experience in food product development or commercialization within the CPG industry.
• Experience developing or commercializing nutritional bars, snacks, or other shelf‑stable foods.
• Experience with scale‑up, co‑manufacturing, production trials, process optimization, or technical troubleshooting.
• Experience using Genesis or comparable formulation, nutrition labeling, specification management, or PLM systems.
• Travel of 30-40% required based on business needs.

** Work is performed in a fast-paced office environment and may be stressful k may require sitting for long periods of time; requires manual dexterity sufficient to operate a keyboard, calculator, telephone, copier and fax machine and scanner.

We’re raising the bar on what food can be. We say no to the status quo, and we say yes to making better food. Food that offers robust nutrition, not hollow nutrition. Energy, not depletion. Enjoyment, not regret. Simply, we’re on a mission to make…