-Identify and understand market expectations in relation to Lesaffre core products:Knowledge and understanding of various bread applications, including recipes and production processes.Features sought by users/customers (Impact of ingredients towards various stages of baking process – mixing, proofing, baking …)Impact of various storage conditions/environments/packaging materials on ingredient conditions and performance  Food/ingredient regulations in APAC regionBenchmarking with competitionPricing factors.- Formulation (Creation/Improvement) of an effective range of ingredients to meet the expectations of customers/distributors, in line with Group Formulation Guidelines:By selecting appropriate raw materials in relation to the defined specificationsOffering customizable solutions to meet requirements/restrictions of customers.To assemble solutions which areSuitable for technical and economical optimization, compatible with the constraints of production such as market expectations, raw material availability etc.Feasible and appropriate for commercial production in industrial setting.Adjusting products by reformulation based on customer feedback, providing technical support and addressing inquiries related to product. To carry out internal validation of ingredients and products stability via proper experimental designManaging the activity of test bakerOrganize and coordinate sampling activity, including compounding of samples and managing sample inventory.-Support for commercial team and technical team during pre and post formulation:Pre-formulation: Requesting and understanding objectives and expectations (Price, functionality, regulations…)Post-formulation: Customer testing, commercial and user training, product pitching/positioning
