Charlotte PECRIAUX

New product development and industrialization

• Formulation of frozen dessert and ice cream recipes in response to customer briefs, to deliver quality products with optimal flavor profile, complying with cost, product design, sensory and regulatory requirements, as well as industrial feasibility.
• Improvement of existing products (taste, cost, industrial feasibility).
• Raw material substitution at a time of frequent shortage and cost increase.
• Innovation, reflection on new products and new concepts.

New Product Development and industrialization

• Formulation of fresh dairy dessert recipes - trifles, cheesecakes, mousses - to deliver optimal products that answer the customers' briefs, complying with cost and industrial feasibility.
• Optimization of existing products and processes.
• Project management: from customer briefs to first productions.
• Started a new product line : individual cheesecakes. Conferred with process engineers and technologists, as well as other departments, to resolve common problems.
• Worked on sugar reduction on the whole product range.

New Product Development and Industrialization

• Development and formulation of own label dairy desserts (cremes, mousses) in response to customer briefs.
• Worked with a German baby food company to develop their new organic yogurts and semolinas, up to the first productions in the Andros factory in Germany.