Sabra makes America's most iconic and beloved hummus and a delicious range of plant-based dips and spreads. We are dedicated to uniting and delighting the world around planet-positive food.
Sabra was founded in 1986 in Astoria, Queens and is headquartered in White Plains, New York. Sabra's 500+ team members proudly produce hummus in Chesterfield County, Virginia, taking great care to ensure the highest-quality hummus is ready to go home with you. From party time to snack time, Sabra is always a feel-good food.
Sustainability is in our roots. Sabra hummus is made with chickpeas grown on family-farms in the Pacific Northwest. The chickpea is not only a nutritional powerhouse but an agricultural treasure, pulling nitrogen from the atmosphere and depositing nutrients into the soil for future crops to consume, making the world a better place one chickpea at a time. Our commitment to the planet drives the ingredients we source, the products we produce, the choices we make and the way we engage with one another and with our community.
People are at the core of how we grow and create value; leading with diversity, equity and inclusion contributes directly to our shared success. We are always looking for talented people who share our passion for nourishing our bodies, our souls, and our communities. If you are interested in learning more about career opportunities at Sabra, visit our career site.
Dip Into Your Role
Independently carry out bench experiments, pilot trials, and lead plant trials during the product development process to validate and support current products and create new ones.
Independently scale up products from culinary standard to lab prototype to pilot plant to
Develop commercial specifications and translate benchtop and pilot plant formulas to production
Reading, understanding and acting upon technical disclosures in patent literature while demonstrating knowledge of intellectual property and how to protect it.
Demonstrate knowledge of other technical disciplines including: packaging, engineering, nutrition, and quality control.
Partner with ingredient vendors to customize raw materials for our usage with existing or new vendors.
Connect formulation to innovation/product P&L, ensuring that budget and P&L metrics are delivered for projects.
Follow market metrics of competitors, understand business and innovation
Design and execute shelf life studies on new and existing products with existing methodologies
Develop and communicate project updates to cross functional teams and management, identifying and leading team through problem solving technical issues.
Train, coach, mentor, and support interns
Apply new technologies to development process and seek to continuously learn best practices/knew trends
4+ years of food industry experience required, plant based food is preferred
Background in product development and commercialization of food products is required, Experience in Ready to Eat refrigerated foods preferred.
Strong working knowledge of process Able to anticipate issues to food quality based upon process. Experience working in manufacturing environment.
Strong working knowledge of food science with history of application in food Culinary training preferred
Ability to creatively solve key formulation issues creatively applying knowledge of food science principles. Working knowledge of interaction of process and formulation
Experience managing data, utilizing research tools and statistical analysis, and basic experimental design
Strong communication skills (oral and written) used to effectively present technical data to non- technical team members.
Proven track record of applying food safety to food Solid understanding of GMP's
Strong working knowledge of consumer and sensory testing techniques to improve existing products or create new products
Some travel up to 20% may be required with this job
We celebrate an inclusive environment and provide equal opportunity for development and advancement. As an equal opportunity employer, all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, amnesty, status as a covered veteran or uniform service member, or any other protected characteristic under applicable federal, state and/or local law.