RAKESH K. SAWARDEKAR

• Supported bakery prototype development with flavour systems that translated customer briefs, market trends, and consumer preferences into distinct product concepts.
• Assisted in bakery application development, evaluated flavours, built prototypes, and delivered customer-specific technical solutions across bakery categories.
• Checked flavour dosage, compatibility, stability, and sensory performance across bakery applications, considering ingredient interactions and processing conditions.
• Refined formulations to deliver target flavour profiles, aroma, taste, texture, and sensory acceptance while maintaining commercial feasibility.
• Ran laboratory trials and comparative evaluations to assess flavour performance, processing behaviour, and product consistency in finished products.
• Managed application projects from requirement review through prototype preparation and customer trials.
• Supported laboratory-to-plant scale-up, validated prototype performance under manufacturing conditions, and backed commercialization.
• Troubleshot flavour formulation and processing issues and recommended corrective actions and application improvements.
• Worked with flavourists, flavour creation, sales, marketing, and technical teams to align application development with customer needs and business goals.
• Applied knowledge of bakery ingredients, formulation principles, mixing methods, and baking processes to improve flavour delivery and finished-product quality.
• Checked aroma retention, flavour release, product compatibility, and sensory consistency during processing and in finished products.
• Supported team members with laboratory practices, prototype preparation, application procedures, and technical knowledge sharing.
• Developed flavour solutions for cakes, including egg-based and egg-free formulations.
• Developed flavour solutions for breads and buns, considering formulation, processing compatibility, and finished-product characteristics.
• Developed flavour solutions for rusks across varieties, with focus on baking conditions, aroma retention, and sensory profiles.
• Led scale-up and commercialization activities, aligning prototypes with production requirements.
• Managed prototype preparation, customer application trials, technical evaluation, and production-scale validation.
• Developed some sugar free cookies healthy nutritious product formulations as per customer's requirements with probable flavor applications.

• Managed technical application support and product development initiatives for food emulsifiers, partnering with food manufacturers and distributors to develop customer-specific solutions across bakery and snack categories.
• Demonstrated food emulsifier functionality through technical presentations and application trials, enhancing customer understanding and product performance.
• Developed and optimized customer-specific formulations to meet product specifications and improve cost efficiency while maintaining quality and sensory attributes.
• Recommended suitable emulsifier solutions for specific food applications based on functionality and performance.
• Delivered technical training and application support to distributors and customers, facilitating effective product usage and driving customer satisfaction.
• Investigated formulation and processing challenges, recommending corrective actions that improved product performance and ensured manufacturing consistency.
• Designed and evaluated prototypes based on customer requirements, market trends, and emerging application opportunities.
• Evaluated ingredient functionality, process compatibility, formulation feasibility, and cost-effectiveness.
• Developed and evaluated prototypes for fried snacks using emulsifier solutions.
• Optimized product formulations through reformulation and performance evaluations.

• Developed and supported formulation work for biscuits, cookies, cakes, rusks, crackers, and fruit beverages aligned with market needs and target costing.
• Prepared potato biscuits, chocolate chip cookies, coconut cookies, digestive biscuits, cashew cookies, butter cookies, and jeera cookies.
• Created cake premixes, fortified biscuits, Marie biscuits, milk-glucose biscuits, and new rusk variants.
• Refined recipes through ingredient balancing and cost control to maintain product quality and improve sensory attributes.
• Prepared premium chocolate chip cookies with buttery sensory profile.
• Developed potato cracker biscuits inspired by Indian pakora flavors.
• Studied enzyme-based biscuit formulations for reduced fat content while maintaining taste and texture.
• Reworked wafer cream biscuits and cream-filled wafer rolls for enzyme application that reduced fat and oil usage.
• Developed mango, mixed-fruit, litchi, guava, and apple beverage formulations.
• Completed requirement analysis, gap assessment, proof-of-concept development, prototype preparation, product testing, project scheduling, milestone tracking, and technical issue updates for stakeholders.
• Coordinated project schedules, monitored milestones, and communicated technical challenges to stakeholders.

• Supported formulation development and refinement for biscuits, cookies, cakes, rusks, breads, traditional snacks, and confectionery based on market trends and product requirements.
• Assisted with new product development for biscuits, cakes, rusks, breads, snacks, and confectionery by adjusting recipes and conducting quality checks.
• Developed vegan and layered cakes, egg-based and egg-free bar cakes, muffins, cupcakes, khari, multigrain bread, and high-fibre bread variants.
• Assisted with development of filled candies, caramel candies, hard-boiled confectionery, fruit jellies, and other confectionery products.
• Conducted laboratory and plant trials, reviewed ingredients, adjusted formulations, and resolved production issues to support consistent product quality.
• Prepared and revised product specifications, ingredient lists, nutrition information, and BOMs to align with FSSAI requirements and regulatory compliance.
• Supported quality testing, shelf-life validation, HACCP records, CCP documentation, and food safety procedures.
• Drafted and updated SOPs, test procedures, and analytical methods.
• Tracked product costing and adjusted formulations to improve cost efficiency while maintaining quality standards.
• Coordinated QA laboratory testing for biscuits, confectionery, snacks, and raw materials, including issue resolution for quality and analytical concerns.
• Collaborated with production, quality, and related teams to support plant trials, product rollout, and continuous improvement.
• Worked on confectionery lines including Kaccha Mango and Mint ranges, Kismi, Rajbhog, Londonderry, Caffechino, fruit jellies, caramel candies, and masala salt-filled hard-boiled candies.
• Worked on biscuits and cookies including cookies, soft cookies, hard-bite cookies, and related biscuit formulations.
• Worked on rusks including elaichi, milk, jeera, ajwain, methi, garlic, vanilla milk, and wheat rusk variants.
• Worked on cakes and muffins including egg-based and egg-free bar cakes in vanilla, tutti-fruity, pineapple, and orange flavors, plus vegetarian muffins and cupcakes.
• Worked on bread and bakery products including multigrain and high-fibre bread formulations, along with traditional khari products.
• Supported snack product development for chatkeens, nankeens, bhujia, sev, full toss, mexitos, and related snack products.

Collaborated with third-party premix vendors to develop and refine customized premix formulations for eggless cakes and muffins, supporting new product development, recipe lean-down, ingredient standardization, ease of preparation, and consistent product quality across laboratory and plant trials.

• Conducted laboratory analysis, inspected raw and packaging materials, monitored in-process quality, and tested finished products for biscuits, confectionery, snacks, and associated ingredients to ensure compliance with quality standards.
• Conducted analytical testing of biscuits, confectionery, snacks, and raw materials.
• Evaluated incoming raw materials (RM) and packaging materials (PM) against approved specifications and supported acceptance or rejection decisions.
• Conducted laboratory testing, monitored quality checklists, and verified finished-product compliance before release.
• Investigated product and packaging defects, implementing corrective actions that enhanced quality and maintained process consistency.
• Monitored Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), and adherence to standard operating procedures on the production floor.
• Assessed food safety risks associated with the storage, handling, and movement of raw materials, packaging materials, and finished goods.
• Calibrated Bruker MPA near-infrared (NIR) instrument for biscuits, snacks, syrups, liquid glucose, chocolate chips, and various oils by correlating instrumental readings with wet-chemical analysis results, ensuring accurate measurement and analysis.

• Oversaw laboratory operations, analytical testing, and quality monitoring to ensure compliance with laboratory procedures.
• Contributed innovative ideas and solutions to enhance team performance and outcomes.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Executed daily tasks with attention to detail in a fast-paced environment.