{"schemaVersion":"jobsearcher.job.v1","id":"1737e5f0d953c4b7d96a2fa2","url":"https://jobsearcher.com/jobs/1737e5f0d953c4b7d96a2fa2","canonicalUrl":"https://jobsearcher.com/jobs/1737e5f0d953c4b7d96a2fa2","title":"Chocolate Process & Applications Technologist","description":"CandyCo is a fast-growing confectionery company dedicated to crafting high-quality, innovative sweets that delight customers and push the boundaries of flavor and texture. We combine science, creativity, and premium ingredients to develop products that stand out in a competitive market. We are seeking a passionate chocolate expert to join our R&D team and lead the development of next-generation chocolate products.\n\nJob Purpose\nThe R&D Scientist is responsible for driving the development and optimization of chocolate- and caramel based products at CandyCo. This role applies deep technical expertise in chocolate science and confectionery systems to create high-quality, scalable, and commercially viable products. By combining formulation, process optimization, and cross-functional collaboration, the position ensures consistent product performance, addresses technical challenges such as bloom and ingredient interactions, and supports CandyCo’s commitment to innovation, quality, and consumer satisfaction. Key functionals areas include caramels, enrobed confections, molded chocolates, hot deposited clusters.\n\nDuties and Responsibilities\nFunction as chocolate technical expert within the organization and for our clients\nPlan and execute product development activities from concept through commercialization with an eye toward manufacturing\nEvaluate new chocolate and chocolate coatings for manufacturability\nInvestigate and troubleshoot issues such as fat bloom, sugar bloom and oil migration\nDesign and execute chocolate and product sensory panels\nCreate prototypes that delight our clients by translating consumer insights and market trends into innovative concepts\nIterate formulations based on sensory feedback\nReview and optimize tempering processes and cooling condition for consistent product quality\nResearch and evaluate new ingredients and processes on both the benchtop and at the plant level\nCritically analyze data and make recommendations for product and process improvements for current items and potential new items\nInteract with external vendors to source and validate potential ingredients by being mindful of cost and time constraints\nProvide recommendations on chocolate and finished product specifications and quality criteria for new and existing products\nCollaborate and work effectively with both internal and external partners including Supply Chain, Procurement, Marketing, Project Management, Sales, Regulatory, Quality, Engineering, and Operations\nLead Continuous Improvement projects related to formulation / ingredients\nSimultaneously execute multiple projects with flexibility to redirect efforts based upon shifting demands\nStay current on industry trends, consumer preferences, and emerging technologies in chocolate and confectionery\nMentor junior level technicians\nsupport new product launches and troubleshooting on the line\n\nQualifications\nMinimum 5 years of experience in food product development with an emphasis on commercialization of chocolate and confectionery projects\nBS or MS in Food Science, Food Engineering, or Confectionery Science preferred.\nStrong knowledge and application of cocoa butter crystallization, tempering, and chocolate processing\nStrong knowledge of functional ingredients related to chocolate and chocolate coatings including key confectionery categories within the segment: sweeteners, alternative sweeteners, dairies, fats, marshmallows, nut butters, gums, proteins, preservatives\nBenchtop, plant commercialization, troubleshooting and specification writing experience\nExcellent analytical, organizational and communication skills as well as the ability to interact and collaborate successfully with all levels and functional areas\nStrong problem solving, documentation, and communication skills\nFormalized sensory science training a plus\nProficiency with Microsoft Office applications\n\nWorking Conditions\nMust be able to work any/all shifts as directed\nMust be able to work overtime as necessary, including Holidays and/or weekends\nStanding/walking for long period of time\nMust be an avid Safety Champion and adhere to all safety programs and procedures\n\nPhysical Requirements\nA non-slip resistant work shoe\nMust be able to work all shifts as directed.\nAll required PPEs are worn properly when working with equipment or chemicals that require personal protection\nPosition requires the ability to: stand, sit at a desk, walking around the facility, lifting and carrying up t0 50-LBS unassisted, reaching, kneeling, crawling, and twisting\nAlso requires the ability to: see, hear, and communicate with associates as well as others by utilizing professional etiquette\n\nDirect Reports\nDirector of Research and Development","company":"Candycollc","rawCompany":"candycollc","city":"Lindon","state":"UT","isRemote":false,"isActive":false,"createdAt":"2026-07-18T16:14:03.617Z","occupations":[{"code":"19-1012.00","title":"Food Scientists and Technologists","slug":"food-scientists-and-technologists"},{"code":"19-4013.00","title":"Food Science Technicians","slug":"food-science-technicians"},{"code":"51-3092.00","title":"Food Batchmakers","slug":"food-batchmakers"}],"industries":[{"code":"311351","title":"Chocolate and Confectionery Manufacturing from Cacao Beans","slug":"chocolate-and-confectionery-manufacturing-from-cacao-beans"},{"code":"311352","title":"Confectionery Manufacturing from Purchased Chocolate","slug":"confectionery-manufacturing-from-purchased-chocolate"},{"code":"311340","title":"Nonchocolate Confectionery Manufacturing","slug":"nonchocolate-confectionery-manufacturing"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Chocolate Process & Applications Technologist","description":"CandyCo is a fast-growing confectionery company dedicated to crafting high-quality, innovative sweets that delight customers and push the boundaries of flavor and texture. We combine science, creativity, and premium ingredients to develop products that stand out in a competitive market. We are seeking a passionate chocolate expert to join our R&D team and lead the development of next-generation chocolate products.\n\nJob Purpose\nThe R&D Scientist is responsible for driving the development and optimization of chocolate- and caramel based products at CandyCo. This role applies deep technical expertise in chocolate science and confectionery systems to create high-quality, scalable, and commercially viable products. By combining formulation, process optimization, and cross-functional collaboration, the position ensures consistent product performance, addresses technical challenges such as bloom and ingredient interactions, and supports CandyCo’s commitment to innovation, quality, and consumer satisfaction. Key functionals areas include caramels, enrobed confections, molded chocolates, hot deposited clusters.\n\nDuties and Responsibilities\nFunction as chocolate technical expert within the organization and for our clients\nPlan and execute product development activities from concept through commercialization with an eye toward manufacturing\nEvaluate new chocolate and chocolate coatings for manufacturability\nInvestigate and troubleshoot issues such as fat bloom, sugar bloom and oil migration\nDesign and execute chocolate and product sensory panels\nCreate prototypes that delight our clients by translating consumer insights and market trends into innovative concepts\nIterate formulations based on sensory feedback\nReview and optimize tempering processes and cooling condition for consistent product quality\nResearch and evaluate new ingredients and processes on both the benchtop and at the plant level\nCritically analyze data and make recommendations for product and process improvements for current items and potential new items\nInteract with external vendors to source and validate potential ingredients by being mindful of cost and time constraints\nProvide recommendations on chocolate and finished product specifications and quality criteria for new and existing products\nCollaborate and work effectively with both internal and external partners including Supply Chain, Procurement, Marketing, Project Management, Sales, Regulatory, Quality, Engineering, and Operations\nLead Continuous Improvement projects related to formulation / ingredients\nSimultaneously execute multiple projects with flexibility to redirect efforts based upon shifting demands\nStay current on industry trends, consumer preferences, and emerging technologies in chocolate and confectionery\nMentor junior level technicians\nsupport new product launches and troubleshooting on the line\n\nQualifications\nMinimum 5 years of experience in food product development with an emphasis on commercialization of chocolate and confectionery projects\nBS or MS in Food Science, Food Engineering, or Confectionery Science preferred.\nStrong knowledge and application of cocoa butter crystallization, tempering, and chocolate processing\nStrong knowledge of functional ingredients related to chocolate and chocolate coatings including key confectionery categories within the segment: sweeteners, alternative sweeteners, dairies, fats, marshmallows, nut butters, gums, proteins, preservatives\nBenchtop, plant commercialization, troubleshooting and specification writing experience\nExcellent analytical, organizational and communication skills as well as the ability to interact and collaborate successfully with all levels and functional areas\nStrong problem solving, documentation, and communication skills\nFormalized sensory science training a plus\nProficiency with Microsoft Office applications\n\nWorking Conditions\nMust be able to work any/all shifts as directed\nMust be able to work overtime as necessary, including Holidays and/or weekends\nStanding/walking for long period of time\nMust be an avid Safety Champion and adhere to all safety programs and procedures\n\nPhysical Requirements\nA non-slip resistant work shoe\nMust be able to work all shifts as directed.\nAll required PPEs are worn properly when working with equipment or chemicals that require personal protection\nPosition requires the ability to: stand, sit at a desk, walking around the facility, lifting and carrying up t0 50-LBS unassisted, reaching, kneeling, crawling, and twisting\nAlso requires the ability to: see, hear, and communicate with associates as well as others by utilizing professional etiquette\n\nDirect Reports\nDirector of Research and Development","datePosted":"2026-07-18T16:14:03.617Z","dateModified":"2026-07-18T16:14:03.617Z","hiringOrganization":{"@type":"Organization","name":"Candycollc","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Lindon","addressRegion":"UT","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"1737e5f0d953c4b7d96a2fa2"},"url":"https://jobsearcher.com/jobs/1737e5f0d953c4b7d96a2fa2"}}