Product development manager, beverage industry

Briefly explain what you do for a living.

I work as a supervisor of the Sinebrychoff product development team. I am responsible for the implementation of product development projects as well as ensuring the legality of beverage recipes and labelling. My team consists of two product developers, and we are responsible for developing recipes for all new beverages produced by Sinebrychoff, bringing them into production, as well as managing product optimisation, which involves refining existing recipes. I also cooperate with various stakeholders, such as the Carlsberg Group’s product development and our production company, Sinebrychoff Supply Company.

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

I have been interested in food and drink since childhood, which led me to study to become a restaurant chef. However, I already realised during culinary school that I was more interested in product development on a larger scale than working in the restaurant sector. That is why I wanted to continue studying. After graduating as an engineer, I landed a job as a product developer, working with ready-made foods and meat products. After a few years, I wanted to continue my studies again, and I was admitted to the Master’s Programme in Food Sciences at the University of Helsinki.

I have been fortunate to work in both start-ups and large international companies, focusing on product development, food consultancy, and food legislation. Five years ago, I was elected to my current position.

Describe your typical working day or week.

On a typical workday, I attend meetings, conduct sensory evaluations of samples, and manage tasks related to labelling. My workweeks can vary significantly. Some weeks may involve up to ten tasting sessions.

Sometimes, I participate in up to ten tastings. Tasting is the process of evaluating samples from products under development based on their flavour. One tasting session may include anywhere from three to fifteen samples. These tastings are related to the development of new beverages, monitoring shelf life, and evaluating product quality. During certain working weeks, more time is dedicated to legislative reports, supervisory tasks, product development, and training.

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

I work three days a week at the factory and two days remotely. I work normal office hours.

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

The role of a product development manager demands expertise in beverage production processes, chemistry, microbiology, sensory evaluation of samples, and food legislation. Strong interpersonal skills are also essential, as the role involves collaboration with various stakeholders. The work is highly project-based, which means that a project manager must have excellent organisational skills and the ability to work under pressure.

What is the best thing about your profession?

The best part of my job is working with skilled and pleasant colleagues. I also appreciate the diversity in my work and the opportunity to contribute to various projects.

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

Sometimes there is a lot to do, and the schedules can be tight.

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

People with diverse educational backgrounds can work in the food sector. For example, there are many career opportunities for experts in food sciences, biotechnology, chemistry, and microbiology.

I also recommend applying for a supervisory role if the opportunity arises. While the responsibility may seem daunting at first, taking on a supervisory position has been one of the most rewarding experiences of my career.

How do you see the future of your profession?

Product development is a key aspect of the renewal and growth of companies in the food sector. I believe there will be a continued demand for new food and drink innovations in the future.