ZipRecruiter

Log In

1

Candy Engineer Jobs in Chicago, IL (NOW HIRING)

C. Cretors and Company

Be Seen First

Mechanical Project Engineer

Wood Dale, IL · On-site

$90K - $100K/yr

Engineering Position Summary The Project Engineer is responsible for the mechanical design and ... The Foodservice Equipment Division has expanded to include cotton candy, warmers, dispensing ...

Albanese Candy

Data Engineer

Merrillville, IN · On-site

$112K - $134K/yr

UNDERSTANDING The Data Analyst/Programmer is responsible for leveraging organizational data for the development of business analytics. Use machine learning, statistical methods and advanced analytics ...

Albanese Candy

Data Engineer

Merrillville, IN · On-site

$112K - $134K/yr

Description UNDERSTANDING The Data Analyst/Programmer is responsible for leveraging organizational data for the development of business analytics. Use machine learning, statistical methods and ...

Albanese Candy

Lead NetSuite Developer

Merrillville, IN · On-site

$58 - $75.75/hr

Description UNDERSTANDING The Lead Software Developer will play a crucial role in designing, developing, and maintaining our software solutions to enhance our manufacturing processes and overall ...

Albanese Candy

Lead NetSuite Developer

Merrillville, IN · On-site

$58 - $75.75/hr

UNDERSTANDING The Lead Software Developer will play a crucial role in designing, developing, and maintaining our software solutions to enhance our manufacturing processes and overall business ...

All JobsCandy Engineer JobsCandy Engineer Jobs in Chicago, IL

Candy Engineer information

See Chicago, IL salary details

$16.9K

$69.7K

$163.7K

How much do candy engineer jobs pay per year?

As of Aug 10, 2026, the average yearly pay for candy engineer in Chicago, IL is $69,747.00, according to ZipRecruiter salary data. Most workers in this role earn between $27,713.00 and $103,668.00 per year, depending on experience, location, and employer.

What is a candy engineer?

Candy Engineers are professionals who design, develop, and test new types of candies and confections. They use their knowledge of food science, chemistry, and engineering to create innovative sweets with appealing flavors, textures, and appearances. Candy Engineers also work to improve manufacturing processes, ensure product safety, and may be involved in quality control to meet regulatory standards. Their work can involve both hands-on experimentation and collaboration with research and development teams in the food industry.

What is the difference between Candy Engineer vs Confectionery Technologist?

AspectCandy EngineerConfectionery Technologist
CredentialsBachelor's in Food Science or Chemical EngineeringBachelor's in Food Science or Chemistry
Work EnvironmentManufacturing plants, R&D labsProduct development, quality control labs
Industry UsageFood manufacturing companies, candy producersConfectionery companies, R&D departments
Job FocusDesigning and optimizing candy production processesDeveloping new confectionery products and recipes

While both Candy Engineers and Confectionery Technologists work in the candy industry, Candy Engineers primarily focus on process design and manufacturing efficiency, whereas Confectionery Technologists concentrate on product development and recipe innovation. Both roles require similar educational backgrounds and often collaborate in the candy production process.

What are the key skills and qualifications needed to thrive as a candy engineer?

To thrive as a Candy Engineer, you need a strong background in food science, chemistry, and process engineering, typically supported by a relevant degree. Familiarity with confectionery manufacturing equipment, quality control systems, and food safety certifications like HACCP is important. Creativity, attention to detail, and problem-solving skills help you innovate and maintain product consistency. These abilities are crucial for developing high-quality, safe, and appealing confections in a competitive market.

What are some common challenges faced by candy engineers in the product development process?

Candy Engineers often encounter challenges related to balancing taste, texture, and shelf stability while also considering large-scale manufacturing constraints. Ensuring that new recipes can be efficiently produced in bulk without compromising quality is a frequent hurdle. Additionally, complying with food safety regulations and adapting formulations to accommodate dietary trends (like sugar-free or allergen-free products) require innovative problem-solving skills. Working closely with food scientists, quality assurance teams, and production specialists is essential to address these challenges effectively.
What are popular job titles related to Candy Engineer jobs in Chicago, IL? For Candy Engineer jobs in Chicago, IL, the most frequently searched job titles are:
What job categories do people searching Candy Engineer jobs in Chicago, IL look for? The top searched job categories for Candy Engineer jobs in Chicago, IL are:
What cities near Chicago, IL are hiring for Candy Engineer jobs? Cities near Chicago, IL with the most Candy Engineer job openings:
Candy Engineer jobs near you

Confections Application Technologist

Brookside Flavors and Ingredients

Addison, IL • On-site

$70K - $90K/yr

Full-time

Re-posted 18 days ago

Job description

Job Title: Confections Application Technician FLSA Status: Exempt
Department: Research amp; Development Reports to (primary): Manager, Flavor amp; Culinary Applications
Position Summary
This position is responsible for leading the development of innovative confectionery applications to support strategic customer initiatives and revenue growth. The role includes ownership of technical projects, customer-facing innovation support, and leadership in scale-up and commercialization efforts. The Confections Applications Technologist serves as the technical expert for confectionery product development, including gummies, nutraceutical gummies, licorice, chocolate, compound coatings, hard candy, soft candy, chews, and related confectionery applications.

Essential Job Functions
  • Lead the development of confectionery applications for strategic customer presentations, product
  • demonstrations, and trade shows.
  • Serve as a technical liaison to customers, consulting on formulation, ingredient functionality, processing considerations, labeling, and regulatory compliance.
  • Develop and optimize formulations for gummies, nutraceutical gummies, licorice, chocolate, compound coatings, hard candy, soft candy, pectin systems, starch-molded confections, chews, and related confectionery products.
  • Evaluate flavor performance, sweetness systems, masking technologies, texture systems, and color performance in confectionery applications.
  • Develop innovative prototypes aligned with consumer trends, customer requests, and strategic business objectives.
  • Ability to navigate and apply legislation (FDA, Kosher, Halal, DSHEA), regulatory/nutritional labeling
  • Lead pilot trials and provide on-site support for scale-up and commercialization activities.
  • Responsible for physical/chemical stability checks to determine shelf life reliability or to ensure product potency and structure meets intended shelf life
  • Travel up to 25% domestically to support customer visits, product demonstrations, manufacturing trials, pilot plant activities, trade shows, and other business-related events.
  • Evaluate and troubleshoot formulation, texture, processing, shelf-life, and flavor delivery challenges in confectionery systems.
  • Effectively and efficiently execute assigned laboratory and customer development projects.
  • Support product development and applications teams in tastings, information sharing, concept development, training, and sample creation as needed.
  • Maintain detailed and accurate records of formulations, processing parameters, project activities, stability studies, and test results.
  • Conduct sensory evaluations and participate in internal tasting panels to assess flavor, texture, and overall product performance.
  • Collaborate with Flavor Development, Sales, Marketing, Regulatory, Quality Assurance, Operations, and Commercialization teams to support business objectives.
  • Stay current on confectionery market trends, ingredients, technologies, consumer insights, and manufacturing advancements.
  • Mentor laboratory technicians and junior technologists on confectionery formulation and processing techniques.
  • Report any food safety or quality issues to appropriate personnel.
  • Perform other duties as assigned by management.
  • Uphold and demonstrate stated BFI values with respect to all job responsibilities.
Knowledge, Skills and Experience
  • Bachelor’s degree in Food Science, Confectionery Science, Culinary Science, Chemistry, Chemical Engineering, or related field required.
  • Minimum 3 years of confectionery product development or applications experience required. Preferred 5+ years of confectionery product development, applications, or commercialization experience.
  • Strong experience in gummies, nutraceutical gummies, licorice, chocolate, compound coatings, hard candy, soft candy, chews, and related confectionery systems.
  • Preferred experience with gelatin gummies, pectin gummies, starch-molded products, sugar-free confectionery systems, and functional confectionery products.
  • Preferred experience working with and applying active ingredients commonly used in nutraceutical products, including vitamins, minerals, botanicals, adaptogens, caffeine, and other functional ingredients preferred.
  • Experience with flavor masking technologies and sweetness optimization for nutraceutical and functional confectionery products preferred.
  • Knowledge of chocolate processing, tempering, viscosity management, bloom prevention, cocoa systems, and compound coating technologies preferred.
  • Ability to support finished product labeling and regulatory compliance initiatives.
  • Ability to support scale-up activities from bench-top development through commercial manufacturing.
  • Proficiency with Microsoft Office and willingness to learn new software applications.
  • Strong organizational, communication, and interpersonal skills.
  • Strong project management skills with the ability to manage multiple priorities simultaneously.
  • Ability to work effectively both independently and within cross-functional teams in a fast-paced environment.
Physical Demands/Work Environment
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Ability to travel up to 25% nationally for customer visits, trade shows, pilot trials, scale-up activities, and other business-related functions.
  • Regular exposure to allergen-containing materials and products, including dairy, eggs, soy, wheat, tree nuts, peanuts, sesame, meat, seafood, and other food ingredients. Individuals must be able to safely work around these materials while following established allergen-control procedures.
  • While performing the duties of this job, the employee is frequently required to sit at a desk and stand in the lab for extended periods of time, using arms, hands and fingers to feel/operate a computer, phone and other necessary office/lab equipment, talk with full power of speech, hear and reach; occasionally may also be required to balance, stoop, kneel, crouch, walk, turn the head and torso, taste or smell.
  • Employee may have to exert up to 20-30 pounds of force to lift, carry, pull, push or otherwise move objects.
  • Specific vision abilities include close visual acuity, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
  • While performing the duties of this job, the employee is mainly subjected to an indoor office environment.
  • The noise level in the work environment is usually moderate.
  • Must be able to wear required personal protective equipment (PPE) and comply with all safety requirements.

Apply