AMANDA MANGALATHIL

During my tenure at Flour Fusion, I played a pivotal role in various aspects of product development and quality assurance, contributing significantly to the success of our cake line.

• Costing and Ingredient Approval: I assisted in evaluating ingredient costs and securing necessary approvals, ensuring that all components met both company standards and regulatory requirements.
• Nutritional Labeling and FDA Regulations: I was responsible for developing accurate nutritional labels in compliance with FDA regulations, ensuring transparency and consumer safety.
• Product Development: I collaborated with the team to create new recipes, including Biscoff and strawberry cakes. My focus was on innovation while maintaining the brand’s quality standards.
• Improvement of Existing Products: I worked on refining our pre-existing cakes to enhance their taste and texture, utilizing feedback from sensory tests to guide adjustments.
• Sensory Testing and Issue Resolution: I conducted sensory tests to identify and address baking issues, such as cake sinking or spreading. Through careful analysis, I pinpointed causes related to mixing techniques or missing ingredients, allowing for precise adjustments in our processes.

• Spearheaded the development of a new line of gourmet muffins, from initial concept to market launch
• Conducted comprehensive research to identify trends and consumer preferences, resulting in a unique recipe that combined traditional and innovative ingredients
• Researched and selected high-quality, sustainable ingredients to enhance flavor and texture
• Conducted rigorous testing to optimize ingredient ratios, ensuring consistency and superior quality in each batch of muffins
• Performed extensive lab testing to refine the muffin recipe
• Employed various baking techniques and ingredient substitutions to achieve the perfect balance of moisture, crumb texture, and flavor
• Utilized sensory evaluation methods, including taste tests and texture analysis, to gather feedback and make necessary adjustments
• Designed and standardized the baking process, including mixing, proofing, and baking protocols
• Developed detailed procedures to ensure uniformity and efficiency across production batches
• Trained production staff on new processes and quality control measures
• Implemented rigorous quality control tests throughout the production cycle
• Monitored product consistency and made real-time adjustments to maintain high standards
• Analyzed data from batch reports and consumer feedback to continuously improve the product
• Ensured all ingredients and processes met industry regulations and company standards
• Prepared detailed documentation for internal records and compliance audits, including ingredient lists, nutritional information, and allergen statements
• Collaborated with the marketing team to develop promotional materials and product packaging that highlighted the unique features of the muffins
• Assisted in creating compelling product descriptions and educational content for consumers
• Collected and analyzed consumer feedback post-launch to gauge product reception
• Made iterative improvements based on customer reviews and sales data, contributing to increased market penetration and customer satisfaction.

• Communicate and coordinate across teams to facilitate accurate and efficient product development and changes, ensuring stage gates are met and collaborating with Culinary, Supply Chain, Technical, Sales, Marketing, and Commercialization teams
• Utilize software for nutritional calculations, assist chefs in developing customer-specific meals, and communicate with suppliers for sourcing new ingredients
• Support all aspects of product development, including market research, trend analysis, costing, ensuring compliance with brand policies, and managing the handover of new/ reformulated products
• Facilitate product presentations, coordinate new product samples, manage sample calendar, and provide direct customer liaison, including presentations and travel testing for new packaging and formulations
• Manage documentation and processes for New Product Development, assist with production trials, conduct root cause analysis for development issues, and provide training and post-launch product information to relevant teams.

Product Development: I spearheaded the development of ready-to-eat spreads and ready-to-cook marinades, ensuring that each product not only met high-quality standards but also aligned with current market trends. My creative approach led to unique flavor profiles that resonated with our target audience.

Weight Range Optimization: I worked extensively on defining and optimizing the weight ranges for various poultry products and their parts. This involved analyzing market demands and consumer preferences to establish ideal portion sizes, ultimately enhancing product appeal and convenience.

Cross-Functional Collaboration: Collaborating with cross-functional teams, I facilitated the integration of insights from marketing, operations, and quality assurance. This holistic approach ensured that new products were viable, scalable, and aligned with our brand identity.

Quality Assurance and Compliance: I played a key role in ensuring that all new products complied with food safety regulations and quality standards. This included rigorous testing and evaluation to maintain the integrity of our offerings.

Market Research and Consumer Insights: I conducted market research to identify emerging trends and consumer preferences, allowing us to develop products that not only satisfied current demands but also anticipated future market shifts.

Sensory Evaluation: I implemented sensory evaluation protocols to assess product attributes such as flavor, texture, and aroma, gathering feedback to refine formulations and ensure that the final products exceeded consumer expectations.

Liaison with internal and external teams: technical, regulatory, and business to determine customer needs and develop solutions to achieve desired sensory, quality, costs, and other consumer success criteria

Sound experience with SAP ERP systems, including recipe and manufacturing process instructions, ingredient modifications, editing and troubleshooting.

• Created quality control plans based on project-specific technical documentation and requirements
• Implemented process improvements through continuous monitoring of key performance indicators KPIs
• Evaluated new suppliers by conducting audits and assessing their ability to meet quality requirements.