Npd Manager

Role & responsibilities

• Product Portfolio Development: Lead NPD across fresh, chilled and frozen cuts, mince and value-added products, including meatballs, kebabs, marinated products and breaded ranges.
• Concept to Commercialization: Manage the complete development cycle, including ideation, concept and recipe development, formulation trials, costing, packaging development, production scale-up and launch readiness.
• Formulation and Product Quality: Collaborate with Production and Quality teams on recipe trials, cut specifications, portioning, yield optimization, product consistency and shelf-life evaluation.
• Product and Packaging Innovation: Identify opportunities to improve product formats, packaging functionality, convenience and overall product appeal.
• Market and Competitive Insights: Track consumer preferences, category trends, competitor portfolios and emerging product formats to identify gaps and opportunities within MMCs range.
• Cross-Functional Execution: Coordinate with Production, Procurement, Quality, Food Safety and Packaging teams to deliver development projects within agreed timelines, costs and quality parameters.
• Food Safety and Compliance: Work with the Quality team to ensure products meet applicable FSSAI requirements and relevant food safety standards, including microbiological, residue and labelling requirements.
• Post-Launch Review: Monitor product quality, customer feedback and commercial performance, and translate findings into formulation improvements and portfolio decisions.

Preferred candidate profile

• 8-12 years of relevant experience in new product development within meat/poultry processing, processed foods, F&B or FMCG.
• Direct experience in meat, poultry or seafood product development is strongly preferred.
• Hands-on knowledge of meat cuts, mince and value-added product formulation, including marination, breading, portioning, kebabs and meatballs.
• Strong understanding of formulation trials, production scale-up, yield analysis, product costing, packaging and shelf-life evaluation.
• Experience developing products for B2B/HoReCa and e-commerce/quick-commerce channels is preferred.
• Working knowledge of FSSAI requirements and food safety standards is an advantage.
• Strong project management skills, with the ability to drive multiple development projects and coordinate cross-functional teams.
• Strong analytical, communication and presentation skills, including the ability to engage with senior leadership.

Educational Qualification

Bachelors degree in Food Technology, Food Science or a related discipline. An MBA or postgraduate qualification is an added advantage.