VASUNDHARA DEVIDAS MORE

Responsibility:

• Product Development
• Innovation: Lead the development of new snack products that align with Too Yumm! brand of healthy and guilt-free snacks.
• Recipe Formulation: Develop and refine recipes to enhance taste, nutrition, and shelf life.
• Prototype Creation: Oversee the creation of product prototypes for testing and evaluation.
• Market Research
• Trend Analysis: Stay updated on industry trends, consumer preferences, and market demands.
• Competitive Analysis: Monitor competitor products and market positioning to identify opportunities for differentiation.
• Quality Assurance
• Standards Compliance: Ensure all products meet health, safety, and regulatory standards.
• Ingredient Sourcing: Identify and source high-quality ingredients that meet nutritional standards.
• Testing: Conduct rigorous testing to ensure consistency, quality, and safety of products.
• Cross-Functional Collaboration with marketing, production, and supply chain teams to bring new products to market.
• Feedback Integration: gather and incorporate feedback from various departments and consumer panels to improve products. improve products.
• Project Management.
• Timelines: Manage project timelines to ensure timely development and launch of new products.
• Budgeting: Oversee R&D budgets and manage resources efficiently.
• Documentation and Reporting
• Documentation: Maintain detailed records of research findings, formulations, and product specifications.
• Reporting: Prepare reports and presentations for senior management to update on progress and outcomes of R&D activities.
• Sustainability Initiatives
• Eco-Friendly Practices: Implement sustainable practices in product development and packaging.
• Waste Reduction: Develop methods to minimize waste in the production process.
• Technology and Equipment
• Upgradation: Stay abreast of the latest technological advancements and incorporate relevant innovations into the R&D process.
• Maintenance: Ensure all R&D equipment and facilities are maintained and utilized effectively.

• Spearheaded innovation and research initiatives to enhance existing products and develop new ones, aligning with evolving industry trends and the company's target market demands
• Orchestrated the creation and application of products in response to opportunity briefs from key customers like QSRs, HoReCa, Food service, and Retail markets under the Yummiez-Tyson, Real Good Chicken brand
• Implemented strategies for cost optimization, raw material rationalization, and process optimization to improve both new and existing products, ensuring efficiency and profitability
• Fostered seamless collaboration with cross-functional teams, including operations, quality assurance, regulatory affairs, marketing, procurement, and packaging, to drive effective product development processes
• Ensured meticulous compliance with regulatory guidelines throughout the product development lifecycle, maintaining adherence to industry standards and regulations for product integrity and safety
• Actively participated in industry conferences, seminars, and workshops to stay updated on the latest advancements and best practices in product development and innovation
• Spearheaded market research initiatives to identify emerging trends and consumer preferences, providing valuable insights for product development and strategic decision-making

• Formulating and developing prototypes for products such as seasoning, marinade, sprinkles, sauces, dressings, gravies, meal kits, and dips
• Developed products like seasoned mayonnaise-Chipotle, Peri-Peri, Tandori, Garlic, Cheese and Chilli, etc
• For QSR and Flavour Solution(B-B)
• Performing sensory evaluations to ensure products meet quality and flavor standards
• Managing scale-up processes to transition prototypes to full-scale production while maintaining quality and consistency
• Creating and maintaining technical documentation including bills of materials (BOM), work-in-progress (WIP), and R&D-related SAP records
• Supervising commercialization efforts to launch products in brands like McCormick APZ, McCormick Consumer, Thai Kitchen, Frank’s, and Keen’s - Australia
• Developing new vendors for sourcing raw materials, focusing on cost optimization and quality
• Identifying opportunities through research on new process and products using automation technique
• Assuring that all newly developed products have represented maximum quality & reliability attainable by establishing effective quality control inspections, tests & corrective procedures

• Created and refined formulations for various pasta products, including Pasta- Treat variants and tricolor pasta, as well as other products such as meat analog(Vegan), dessert mixes, multi-purpose, cooking pastes, Frozen Snacks, Instant Mixes, and ready meals
• Redeveloped Mayonnaise for QSRs, HoReCa and ITC Hotels market
• Lead the transition of products from formulation to commercialization, ensuring smooth progression through each stage
• Coordinated efforts with Marketing, Procurement, Regulatory, Quality, Production, Finance, and Packaging teams to ensure alignment and successful product launches
• Drove research initiatives for new product development and existing product enhancements
• Conceptualized and refined 8 different chutney variants and 4 preserve variants in line with brand standards and consumer tastes
• Ensured adherence to regulatory guidelines during the product development process

• Developed and refined recipes for various types of chutneys, blended spices, seasonings, instant teas, sauces, simmering sauces and pastes, coatings, and pickle masalas tailored to the US and UK markets
• Conducted research on market trends and consumer preferences in the US and UK markets to identify opportunities for product development and improvement
• Established and maintained benchmark quality standards for all products, ensuring consistency and adherence to industry best practices
• Developed processes and documentation to ensure all products comply with food safety and regulatory standards (e.g., FSSAI) for the respective markets
• Managed and optimized the use of equipment such as retort, roaster, and modified atmosphere packaging (MAP) machines, ensuring efficiency and quality in production processes

• Development of Low Calories RTS Beverage Rich in Nutraceuticals and Antioxidants from Cactus Fruit and Kokum Fruit by Blending with Coconut Water