_About Dr. Berg Nutritionals _

Dr. Berg Nutritionals is a leader in the health and wellness industry focused on addressing the root causes of health concerns. We offer a dynamic work environment with opportunities for growth, where you can contribute to helping millions achieve better health through education, premium supplements, and holistic practices like the Healthy Keto® diet.

Working with us, you'll be part of a globally recognized brand with a social media presence reaching over 46 million followers across platforms.

Be a part of an innovative and fast-growing company that is passionate about transforming lives through education on health and wellness. If you thrive in a dynamic environment where your contributions make a real impact, this is the place for you.

Role Summary

Dr. Berg Nutritionals is building a new line of clean-label food products — crackers, spice blends, dressings, dry goods, and more — sourced from our own greenhouse and formulated without grains, seed oils, refined sugars, or artificial ingredients.

The challenge is not just making healthy food. It's making healthy food that people actually prefer over junk food alternatives. We want the same crunch, the same mouthfeel, the same flavor satisfaction — built from ingredients we stand behind.

We're looking for a Sensory & Formulation Food Scientist who understands the mechanics of why conventional food is addictive and can reverse-engineer those qualities using clean, whole-food ingredients. This is the person who takes a concept from Dr. Berg's kitchen to a shelf-stable, scalable, commercially viable product without compromising quality.

Job Duties & Responsibilities

Product Development & Formulation

• Develop and iterate on clean-label formulations for crackers, spice blends, dressings, dry goods, and other product categories as they emerge.

• Engineer texture, mouthfeel, and crunch to match or exceed conventional competitors — using no grains, no seed oils, no refined sugars, and no artificial additives.

• Build flavor systems and seasoning blends that deliver the same reward and satisfaction as commercial products, using real herbs, spices, and whole-food ingredients (many sourced from our greenhouse).

• Prototype rapidly. Test internally. Iterate based on feedback. Move from concept to shelf-ready formulation.

Sensory Science & Consumer Experience

• Apply sensory science principles to product design: taste, aroma, texture, appearance, and the overall eating experience.

• Design and run internal tasting panels and feedback loops to evaluate products before they go to market.

• Understand why junk food works — salt/fat/sugar layering, crunch mechanics, mouth-coating, flavor release timing — and replicate those dynamics with clean ingredients.

Ingredient Sourcing & Scaling

• Work with our greenhouse team and sourcing partners to identify and qualify ingredients that meet Dr. Berg's standards.

• Ensure formulations are scalable from test kitchen to co-packer production without quality loss.

• Manage water activity, shelf stability, packaging requirements, and any regulatory or labeling needs for finished products.

Collaboration & Knowledge Transfer

• Work directly with Dr. Berg to translate his nutritional philosophy into product specifications.

• Collaborate with marketing and content teams to provide technical backing for product claims, ingredient stories, and educational content.

• Document all formulations, processes, and test results so the product line can scale beyond a single person.

_Qualifications & Skills Required _

Required

• Degree in Food Science, Food Technology, Sensory Science, or a closely related field (UC Davis, Cornell, Rutgers, Cal Poly, or equivalent programs).

• 3+ years of hands-on R&D experience developing consumer food products, ideally in clean-label, better-for-you, or functional food categories.

• Deep understanding of texture engineering — how to achieve crunch, snap, chew, and creaminess through ingredient selection and process design.

• Working knowledge of flavor chemistry: how seasoning blends, fat carriers, acid balance, and Maillard reactions interact to create satisfying flavor profiles.

• Experience taking a product from bench-top prototype through co-packer production and commercial launch.

• Comfort working in a fast-moving, founder-led environment where speed and iteration matter more than corporate process.

Preferred

• Experience at a clean-label CPG brand (Primal Kitchen, Hu Kitchen, Siete Foods, Simple Mills, RXBAR, Base Culture, or similar).

• Formal sensory science training or experience running consumer panels and sensory evaluations.

• Knowledge of grain-free, keto-friendly, or low-carb formulation constraints.

• Background in spice blending, dressing/sauce formulation, or dry goods (not just baked goods).

• Understanding of health-claim compliance (FDA, FTC) as it relates to food labeling and marketing.

Compensation

Rate: $50 - $110/hour, based on experience and scope of engagement

Location: Fully remote within the United States

Type: Independent Contractor

Hours : Flexible; specific commitment to be defined based on project scope

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Hiring eligibility: We are not currently engaging contractors based outside the U.S. Applicants must be able to ship products easily and quickly within the U.S.