R&D Candy Associate Specialist
Pubblicato il 13-10-2026 - Perfetti Van Melle in Lainate
We are the second largest producers of sweets and chewing gum in the world and leaders in the Italian market. Our brands such as Vigorsol, Daygum Vivident, Big Babol, Brooklyn, Golia, Chupa Chups, Fruittella, Mentos, Goleador are in the hearts, homes and pockets of millions of consumers of every generation. We at Perfetti Van Melle put a lot of passion, competence and spirit of innovation into making them increasingly current, attractive and responsive to the needs of our consumers.
Our purpose “Innovative Treats. Better Future” puts innovation at the center of our strategy in everything we do, with a great sense of responsibility to guarantee a better future for our people, our consumers and our planet.
Our European team is expanding and we are looking for a new GRDQ HBC, LLP and Tabs Candy Associate Specialist
Main Purpose of the role
We are looking for a new colleague who will join our Group R&D; Hard Boiled Candy, Lollipop and Tabs team.
The new colleague will be responsible to drive NPD, Technology Platforms,
Value Engineering and Technological support activies of low/medium complexity, under the supervision of the Group R&D; Manager, from formulation development to industrial line start up, ensuring expected consumer product experience and on time delivery.
What you will do
- Participate in new product and process development of the assigned category, in compliance with Group & Local strategies during the whole Stage & Gate process from lab till post launch;
- Design recipes with the supervision of Group R&D; HBC/Tablet Manager. Make sure that new products are aligned with Group R&D; policies regarding ingredients, claims and nutritional contents. Make sure to consider industrial process & machines implications when designing a new product, as well as shelf life stability in the defined packaging format;
- Cooperate to innovate or to improve quality and cost of edible part, also keeping contacts with external suppliers for identifying new ingredients opportu