Product developer, confectionery

Briefly explain what you do for a living.

I work as a product developer in confectionery. My work involves brainstorming and developing new flavours and managing recipes. Recipe work includes the preparation, development and application of recipes. It also covers the calculation of nutritional values, the assessment of costs and the consideration of legislation, such as the labelling of ingredients and including allergens on packaging. In addition, I answer questions sent by consumers as well as record and report customer feedback. My responsibilities also include receiving raw material deliveries and coordinating material procurements.

I maintain product information in the Synkka system, which is a Finnish digital service for sharing and managing product information. I also take surface hygiene samples and train production employees in matters related to allergens and product safety.

How have you ended up in the profession of your choice?

When I was young, I had a summer job at a dairy managing a UHT treatment machine, after which I got a permanent job in the packaging room. However, I had told my employer that I would like to work in tasks that better reflect my education. When an assistant was urgently needed for ice cream product development, I changed positions. That job, which was supposed to be for three months, lasted almost 20 years. At the time when the work in ice cream product development ended, Brunberg was looking for a product developer and I decided to apply for the job.  I got hired.

Describe your typical working day or week.

My working day begins with reading emails and consumer feedback. I record the feedback in our internal system and compile it as a list that I present at the production morning meeting. After the meeting, I respond to messages and focus on the other tasks of the day, which depend on the stage of product development.

When we are developing new products, my day includes testing flavour samples with different base options, such as marmalades or toffees. The recipes and ingredients used in the tests are carefully recorded. Once enough potential samples have been developed, I organise an evaluation with representatives of the various departments of the factory. Based on the evaluations, we continue to develop the most promising samples into finished products together with the marketing department. After a new recipe has been chosen, my day continues with making price calculations and ingredient lists, calculating nutritional values and preparing packaging information.

What kind of work environment or working hours do you have?

I work at a sweets factory. I also have the opportunity to work remotely, but most tasks require me to be present at the factory.

Usually I work from 7 a.m. to 3 p.m., and I have the opportunity to use flexitime.

What kind of competence or qualities are required in the profession?

Product developers are required to have good imagination and inventiveness in order to produce new ideas. In this job, you must be able to do calculations, list ingredients and understand labelling. In addition, you need both cooperation skills and the ability to work and make decisions independently. A systematic approach helps you work smoothly, and accuracy and detailed notes are very useful.

What is the best thing about your profession?

The best part of my work is variability and working with interesting products. I like that I have been given responsibility and I get to do things my way.

What are the downsides of the profession or what seems challenging?

Sometimes I don’t have that many ideas. The schedules for launching new products in shops set time limits for product development, and sometimes you end up rushing.

What would you tell a person considering the profession of a product developer?

It is good to be aware that developing a new product takes time and only a small part of the tested products end up in shops. Finishing even one good product requires honing its details and several tests.

How do you see the future of your profession?

New products are always needed, as many consumers want to try different things. The variety of diets and rising raw material prices pose challenges to the production of traditional sweets. However, we do our best to continue to offer the best possible products also in the future.