Crystallization Scientist Jobs in Utah (NOW HIRING)

CandyCo is a fast-growing confectionery company dedicated to crafting high-quality, innovative sweets that delight customers and push the boundaries of flavor and texture. We combine science, creativity, and premium ingredients to develop products that stand out in a competitive market. We are seeking a passionate R&D Scientist to join our R&D team and lead the development of next-generation chocolate products.

The R&D Scientist is responsible for driving the development and optimization of chocolate- and caramel based products at CandyCo. This role applies deep technical expertise in chocolate science and confectionery systems to create high-quality, scalable, and commercially viable products. By combining formulation, process optimization, and cross-functional collaboration, the position ensures consistent product performance, addresses technical challenges such as bloom and ingredient interactions, and supports CandyCo’s commitment to innovation, quality, and consumer satisfaction. Key functionals areas include caramels, enrobed confections, molded chocolates, hot deposited clusters.

· Function as chocolate technical expert within the organization and for our clients

· Plan and execute product development activities from concept through commercialization with an eye toward manufacturing

· Evaluate new chocolate and chocolate coatings for manufacturability

· Investigate and troubleshoot issues such as fat bloom, sugar bloom and oil migration

· Design and execute chocolate and product sensory panels

· Create prototypes that delight our clients by translating consumer insights and market trends into innovative concepts

· Iterate formulations based on sensory feedback

· Review and optimize tempering processes and cooling condition for consistent product quality

· Research and evaluate new ingredients and processes on both the benchtop and at the plant level

· Critically analyze data and make recommendations for product and process improvements for current items and potential new items

· Interact with external vendors to source and validate potential ingredients by being mindful of cost and time constraints

· Provide recommendations on chocolate and finished product specifications and quality criteria for new and existing products

· Collaborate and work effectively with both internal and external partners including Supply Chain, Procurement, Marketing, Project Management, Sales, Regulatory, Quality, Engineering, and Operations

· Lead Continuous Improvement projects related to formulation / ingredients

· Simultaneously execute multiple projects with flexibility to redirect efforts based upon shifting demands

· Stay current on industry trends, consumer preferences, and emerging technologies in chocolate and confectionery

· Mentor junior level technicians

· support new product launches and troubleshooting on the line

· Minimum 5 years of experience in food product development with an emphasis on commercialization of chocolate and confectionery projects

· BS or MS in Food Science, Food Engineering, or Confectionery Science preferred.

· Strong knowledge and application of cocoa butter crystallization, tempering, and chocolate processing

· Strong knowledge of functional ingredients related to chocolate and chocolate coatings including key confectionery categories within the segment: sweeteners, alternative sweeteners, dairies, fats, marshmallows, nut butters, gums, proteins, preservatives

· Benchtop, plant commercialization, troubleshooting and specification writing experience

· Excellent analytical, organizational and communication skills as well as the ability to interact and collaborate successfully with all levels and functional areas