Senior Scientist - Color Innovation - The Carlisle Group (TCG) : Job Details

Our client is a global leader in the development of spice and herb extracts, natural colors, antioxidants and hop extracts for the food, beverage, nutritional and pharmaceutical markets! We have been retained to find a Senior Scientist - Color Innovation! The Senior Scientist will lead customer-focused color projects and drive applied color innovation research to create new products, processes, and applications that support business growth and new opportunities! This role is based in Kalamazoo, Michigan.

Essential Job Functions:

• Identify and execute strategic application and customer opportunities.
• Independently design, plan, and conduct experiments to support customer and application needs.
• Work autonomously while collaborating with colleagues to achieve business objectives.
• Recognized subject matter expert in natural color pigments, formulations, and applications in savory foods, including artificial dye replacement.
• Manage multiple sub-projects simultaneously, applying strong technical and functional knowledge.
• Maintain best-in-class documentation practices using PLM and LIMS systems.
• Prepare reports, customer visit summaries, and present research findings to internal and external stakeholders.
• Lead product development initiatives through Stage-Gate and customer-driven projects.
• Mentor and train junior staff, interns, and technicians; may manage team members.
• Troubleshoot product and process issues, resolve customer concerns, and develop tailored solutions.
• Apply food science expertise to expand color applications across diverse finished products.

Required:

• Master's degree in a scientific discipline and 2–5 years of relevant industry experience, or an equivalent combination of education and industry experience.
• Proven track record in the development and commercialization of natural color formulations.
• Applications knowledge of natural colors, with expertise in at least one major savory food category (e.g., meats, alternative protein, sauces, dressings, seasonings, or snacks).
• Ability to travel 5–15%, including domestic and occasional international travel.