Product Development Expert - Nat Bio- Food System Challenge

Berytech is seeking to hire consultants that will be able to on the recipe formulation, shelf life, nutrition facts and packaging for 8 new SKUs to Nat Bio as per the scope of the interventions mentioned below. Nat Bio is a company that produces and distributes organic Lebanese bread made of ancient wheat (Einkorn).

The Consultant is expected to fulfill the following in addition to any other task required:

1. Recipe Formulation:
   • Work with the company to develop and refine the recipes for the 8 new SKUs, ensuring they meet the desired taste, texture, and quality standards.
   • Conduct testing and adjustments as needed to achieve the best possible product formulations.
2. Shelf Life Assessment:
   • Evaluate the shelf life of each new product to determine its stability and quality over time.
   • Identify factors that may affect shelf life and propose solutions to extend it while maintaining product freshness and safety.
3. Nutrition Facts Labeling:
   • Calculate and provide accurate nutrition facts for each SKU based on the finalized recipe formulations.
   • Ensure compliance with labeling regulations and guidelines.
4. Packaging Design and Evaluation:
   • Work with the company to design packaging that is both attractive and functional for each product.
   • Evaluate packaging materials to ensure they preserve product quality and meet industry standards.
5. Quality Control and Testing:
   • Implement quality control procedures to monitor and maintain product consistency and quality during production.
   • Conduct sensory evaluations and product testing to validate the success of recipe formulations and packaging.
6. Documentation and Recommendations:
   • Provide comprehensive documentation for each new SKU, including recipe formulations, shelf life assessment, nutrition facts labeling, and packaging design.
   • Offer recommendations for improvements and adjustments based on test results and evaluations.

Deliverables:

1. Recipe Formulation and Adjustments Report:
   • Detailed report summarizing the recipe formulation process for each SKU, including adjustments made to achieve desired outcomes.
2. Shelf Life Assessment and Extension Strategies:
   • A report outlining the shelf life assessment for each product and recommendations for extending shelf life while maintaining quality.
3. Nutrition Facts Labeling:
   • Nutrition facts labeling for each SKU, ensuring compliance with regulatory requirements.
4. Packaging Design and Evaluation Report:
   • Packaging design specifications and evaluations for each product, ensuring optimal preservation and appeal.
5. Quality Control Procedures:
   • Implementation guidelines for quality control procedures during production to ensure consistency and product quality.
6. Documentation for New SKUs:
   • Comprehensive documentation for each new SKU, including all recipe formulations, shelf life assessments, nutrition facts, and packaging design.

The consultant will provide these deliverables within the specified intervention period after working closely with the company to successfully develop and launch the 8 new SKUs with optimized recipes, shelf life, nutrition facts, and packaging.

As part of the program’s Monitoring and Evaluation (ME&L) processes, the consultant is required to:

• Deliver a briefing report to the program’s team.
• Attending check-ins short meetings, if needed and required by the program’s team
• Attending MEL induction meeting before the beginning of the session if requested by the program’s team
• Conducting pre-post assessment, feedback and attendance as requested by the program team

Questions regarding the technical should be asked to the client directly during a site visit or via a call. To arrange a visit or conference call, please coordinate with Nancy Assaf, email: nancy.assaf@berytech.org, phone number: 03-790327. The client has the right to stop meeting consultants/ consultancy firms at his disclosure.

  Qualifications

• Bachelor’s degree, MSc Degree Food Science, Food Technology, Culinary Arts, Nutrition, Packaging Engineering, and any other relevant field.  
• At least 15 years of experience in similar projects.
• Excellent communications and report writing skills.
• Fluent in English and Arabic