R&D Technician
About this role
About us
Newly Weds® Foods is a leading, privately owned global food ingredients business and has been innovating since 1932. The European division is a market leader in the manufacture of coatings, seasonings and functional ingredient systems.
Today, Newly Weds® Foods is a world leader in food ingredient technology. A network of R&D, manufacturing and service facilities around the globe allows us to serve our customers’ needs in more than 68 countries. But despite our size and scope, we’ve continued to be an independent, family-owned business answerable only to the demands of our customers. That’s why we continue to invest in infrastructure, human resources and capacity to keep pace with our customers’ needs and expectations.
The Role
We are looking for a motivated and proactive individual to become a R&D Technician to support the
efficient preparation of products for internal tastings, customer presentations, and ongoing
development projects. The role plays a key part in meeting customer requirements, working within
budgets and timelines, and helping to secure new business while supporting the growth of existing
accounts.
Key Responsibilities
- Supporting Food Technologists with recipe preparation and cooking.
- Accurately weighing and mixing recipe formulations.
- Maintaining raw material stocks.
- Ensuring documentation is completed to ensure full traceability of ingredients within the
department.
- Developing a positive working relationship with all internal and external stakeholders.
- Daily cleaning tasks (to ensure that the labs and kitchens are maintained to a high-level
hygiene standard).
- This role will involve lifting weights of up to 25Kg.
- To provide training where applicable to NWF Personnel.
- To undertake such training as is viewed as necessary by the Company to improve personal
performance or to meet the overall business objectives.
Person Specification
- Experience working in a food manufacturing, development, culinary, or laboratory
environment (preferred but not essential).
- Strong practical skills with weighing, measuring, preparing, and handling food
ingredients.
- Good understanding of basic food safety and hygiene practices.
- Ability to follow recipes, technical instructions, and documented procedures
accurately.
- Strong attention to detail, ensuring consistency, traceability, and high-quality
documentation.
- Good communication and teamwork skills, with the ability to support colleagues
and build positive working relationships.
Closing date - 31st July 2026
working Hours- 8:30-5:00pm Monday to Friday (1 Hour lunch)
Company at a glance
It was 1932 in Chicago when Paul M. Angell developed sheet cake that rolled without cracking and married it with ice cream to create the ice cream cake roll. Described as the perfect marriage of ice cream and cake, it even became the inspiration for the company’s name. Newly Weds Foods would take its first strategic turn in the early 1950’s, making food coatings for the emerging frozen food industry. By the mid-fifties, Newly Weds Foods had become the largest producer of customized food coatings in the U.S., a position we continue to hold to this day. This move had taken the company into ingredient manufacturing and established a platform for future success.
Over the past 7 decades, Newly Weds has expanded manufacturing beyond North America to include Europe, Asia and beyond. Capabilities have grown from bread crumbs and other food coating systems to seasonings and sauces, as well as food safety and functional ingredients. Today, Newly Weds Foods is a world leader in food ingredient innovation. Our network of R&D, Culinary and manufacturing facilities around the globe allows us to serve customer needs in more than 94 countries.
Despite our size and scope, we’ve continued to be an independent, privately-held business answerable only to the demands of our customers. That is why we’ve consistently invested in infrastructure, human resources and capacity over the years to keep pace with their growing needs. And, why we are ready to address the sourcing and formula challenges the food industry will be facing tomorrow.
Charles T. Angell
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