Senior Food Scientist: Egg White Replacements for Bakery

EVERY Co.; San Francisco (CA); On-site; USD 115,000 - 135,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

401k matching

Stock options

Weekly catered lunches

Flexible PTO

Free parking

Unlimited gym access

Job summary

EVERY Co. in the United States is seeking a Senior Food Scientist to onboard customers, troubleshoot, and develop formulations for egg-white replacements in bakery and confections. You will lead projects and collaborate with cross-functional teams to optimize ingredients and product performance while aligning with regulatory standards.

The role emphasizes chemistry, data analysis, and strong communication with customers to deliver scalable, high-quality finished products across applications.

Qualifications

• Advanced degree (MS or PhD) in Food Science, Chemistry, or related field with preference for Food Science.
• 5+ years of hands-on experience in food ingredient or CPG R&D, especially bakery/confectionery.
• Experience with customer interaction, presentation, and B2B relationships.

Responsibilities

• Meet with leads, customers and third parties to share data and best practices.
• Manage and optimize the solution set to replace egg white in bakery.
• Design experiments to optimize ingredient usage, cost savings, and performance.
• Provide technical expertise linking flavor, color and texture to ingredient structures.
• Apply chemistry principles to learn ingredient function in applications.
• Apply statistics to analyze data and drive ingredient performance.
• Present findings to stakeholders for product and process improvements.
• Stay updated on industry trends, technologies and regulatory requirements.

Skills

Food science

Chemistry

R&D

Customer interaction

Statistics

Project leadership

Communication

Education

MS or PhD in Food Science

Job description

EVERY Co. in the United States is seeking a Senior Food Scientist to onboard customers, troubleshoot, and develop formulations for egg-white replacements in bakery and confections. You will lead projects and collaborate with cross-functional teams to optimize ingredients and product performance while aligning with regulatory standards.

The role emphasizes chemistry, data analysis, and strong communication with customers to deliver scalable, high-quality finished products across applications.