Overview
this role sits within our food ventures team, a group focused on exploring new business models and building products beyond the company’s traditional core. It combines hands‑on product development with strategic thinking, partnering with marketing, sales and innovation to identify market opportunities across unfamiliar categories—such as ready‑to‑eat, ready‑to‑cook, food service solutions, and new culinary formats. The position requires technical expertise in food formulation, an understanding of regulatory and food safety frameworks, and the ability to lead multidisciplinary teams while translating knowledge from diverse product worlds into scalable, compliant innovations.
this role will lead and execute product design for rte/rtc & culinary innovation projects, from value propositions definition/formulation to start‑up by, prototyping, designing manufacturing process & conducting plant trials and scale up. Ensuring full compliance with all regulatory and food safety requirements as well as pep+ guidelines.
responsibilities
* innovation agenda: participate in the execution of the innovation agenda in for food ventures. Main accountabilities lead product development and start up, provide information, assess risks, contribute with product/ concepts proposals. Impacted groups: food ventures, sales, finances, supply chain
* food ventures’ coman point person: participate in the scouting, setting, validation and start up processes for new and existing comans. Impacted groups: food ventures, r&d, supply chain,
* product formulation: implement product formulation to comply with pepsico global guidelines. Main accountabilities are leading, making decisions, provide information, assess risks, execute actions. Impacted groups: manufacturing, supply chain, r&d, sales, finances, procurement
* ensuring all products and processes and comans are in full compliance with food safety, regulatory and pep + requirements.
* coordinate multidisciplinary teams: close and robust leading internal pep teams to comply with projects execution. Main accountabilities are making decisions, provide information, execute actions. Impacted groups: r&d, food ventures, supply chain, coman, procurement
* market and trends knowledge: knows the competitive environment of new food categories to generate attractive proposals according to global or local trends. Main accountabilities are providing information & feedback. Impacted groups: food ventures, insights.
* lead and coordinate scale up and start up for all new products/innovation for all platforms, ensuring compliance with deadlines, quality and product design to contribute to food ventures´ aop & pipeline.
* delivers accurate and on time information to elaborate process & product specifications, product manual and pec.
* leads and executes zero mass balances to deliver raw materials usage factors and costs.
* technical coaching to other team members, manufacturing, quality and co‑man staff
* supports culinary agenda setting and development.
* leads and executes project technical documentation (tsg, pqp, plm, sap)
qualifications
* chemical engineering/ biochemical engineering/ food engineering/ food technology/ bachelor’s degree
* functional knowledge on rte and rtc products´ formulation and processing
* manufacturing processes knowledge
* product development
* advanced english language communication skills, both oral and written.
* mid statistics knowledge
* data analysis
* haccp knowledge
* advance knowledge on raw materials functionality
* results driven.
* work under pressure
* leadership
* negotiation
* networking
* 2-5 years’ experience in food industry (rte, rtc or restaurants)
* creativity
* communication
* teamwork
* fast learner
* skillful management of several activities in parallel, leveraging the support of close expert partners regardless of formal authority: gp, finance, transformation…
* lead multifunctional teams.
* decision making
* mid financial knowledge
* brand strategy understanding
* self-driven
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