Sensory & Formulation Food Scientist (Healthy Food Snacks)

Dr. Berg Nutritionals

1d•$50 - $110•Remote

About The Position

Dr. Berg Nutritionals is launching a new line of clean-label food products, including crackers, spice blends, dressings, and dry goods, formulated without grains, seed oils, refined sugars, or artificial ingredients. The goal is to create healthy foods that are preferred over junk food by replicating the desirable qualities like crunch, mouthfeel, and flavor satisfaction using clean, whole-food ingredients. This role involves taking concepts from Dr. Berg's kitchen to scalable, commercially viable products while maintaining high quality and adhering to specific ingredient standards.

Requirements

Degree in Food Science, Food Technology, Sensory Science, or a closely related field.
3+ years of hands-on R&D experience developing consumer food products, ideally in clean-label, better-for-you, or functional food categories.
Deep understanding of texture engineering.
Working knowledge of flavor chemistry.
Experience taking a product from bench-top prototype through co-packer production and commercial launch.
Comfort working in a fast-moving, founder-led environment.
Must be located within the United States.
Must be able to ship products easily and quickly within the U.S.

Nice To Haves

Experience at a clean-label CPG brand (Primal Kitchen, Hu Kitchen, Siete Foods, Simple Mills, RXBAR, Base Culture, or similar).
Formal sensory science training or experience running consumer panels and sensory evaluations.
Knowledge of grain-free, keto-friendly, or low-carb formulation constraints.
Background in spice blending, dressing/sauce formulation, or dry goods.
Understanding of health-claim compliance (FDA, FTC) as it relates to food labeling and marketing.

Responsibilities

Develop and iterate on clean-label formulations for various product categories.
Engineer texture, mouthfeel, and crunch using specific ingredient constraints.
Build flavor systems and seasoning blends using whole-food ingredients.
Rapidly prototype, test internally, and iterate based on feedback.
Apply sensory science principles to product design (taste, aroma, texture, appearance).
Design and conduct internal tasting panels and feedback loops.
Understand and replicate the sensory dynamics of conventional addictive foods using clean ingredients.
Identify and qualify ingredients with the greenhouse team and sourcing partners.
Ensure formulations are scalable from test kitchen to co-packer production.
Manage water activity, shelf stability, packaging requirements, and regulatory/labeling needs.
Collaborate with Dr. Berg to translate nutritional philosophy into product specifications.
Work with marketing and content teams to support product claims and educational content.
Document all formulations, processes, and test results for scalability.