ريحان على

• Spearheaded the creation of innovative new products that brought IFFCO's innovation strategy to life.
• Build a state-of-the-art R&D lab and pilot plant to accelerate product development.
• Bridge communication gaps between Central Purchasing, Plant Teams, Procurement, R&D Packaging, Marketing, and Supply Chain to ensure seamless product launches.
• Navigate stakeholder relationships and ensure the successful completion of confidential, high-impact projects.
• Serve as a direct report to the CEO of IFFCO's Impulse Food Division (Chocolate, Biscuit, Ice Cream & Confectionery), playing a key role in shaping the future product portfolio.

Driving company Beverage innovation agenda in AMEA markets (GCC, India, Pakistan, China & Philippines)
• Collaboration between Business team & RDQ for developing BU specific 4-2-1 plan for NPD.
• Subject matter expert for Powder Beverages, part of Peer Technical Reviews (PTR) & Technology Readiness Level (TRL)
• Technical reviewer for Product specs in ION spec management system
Training & Mentoring new colleagues for end to end project deliveries with guidance.
• People management by giving direct constructive feedback and prepare development plan.
• Delivered various technical session on Best Lab Practices, New Product development & ingredients to beverage team.
• Setup new Beverage Pilot plant in Thane technical center
• Started new Tang production plant in Sricity under SCR project 2018, successfully completed CQV (commissioning, Qualification & Verification), Sricity Plant
delivered 2019 Season volume.
• Attended 2-Week Beverage SME Training in Curitiba Tech Centre (Beverage CoE), Curitiba, Brazil in Jan 2019
• 2019 Successful Launches are
o Full Sugar recipe in Pakistan
o Tang Mosambi in India
o Tang Lychee in Philippines
o Tang Ice Lemon Tea in China

• Conducting pilot plant and Plant trials for new product developments and conduct Product Shelf life study.
• Prototype testing with consumer with collaboration of consumer science and consumer Insight Teams.
• Communication linkage with GITP (Global Ingredient Technology Platform) team, plant BD/Process Engineers, Regulatory, PCM (Product Change Manager), Procurements, Marketing (Brand Managers) and Supply Chain colleagues in AMEA.
• Project Handled in Mondelez Bahrain
▪ Successful launch of Tang Natural Color in GCC markets (GCC market)
▪ Pakistan Tang QI & Product pack optimization- (Pakistan market)
▪ India Tang hybridization Project from 125gm/ltr to 100gm/ltr by addition of Stevia (India market)
• Collaboration of Global Ingredient Technology Platform team for Developing and validation of new cost effective Natural Color solution for Tang.

Awards & Recognition:
• Manger’s Award in June 2016
• Mondelez RDQ Global award for “Best Fast Adapt” for Tang Natural colour implementation project in Nov 2016
• Manager’s Award in Nov 2017 for successful India Pawar-play Project implementation.

• Led development and launching of innovative beverages (juices, CSDs, and ready-to-drink products) for the Masafi Premium Juice & Flavored Waters portfolio.
• Managed the entire product lifecycle for new beverage offerings, from concept creation to launch.
• Optimized existing product formulations, ensuring ingredient selection, process efficiency, and product stability.
• Conducted commercial trials and shelf-life studies to validate new product performance.
• Enhanced technical expertise through a 3-day training program at Wild Headquarters (Germany) on juice, CSD, malt beverage, and PET packaging technology (June 2013).

• Launched successful new and improved ice cream products for the IGLOO & London Dairy brands, managing the entire process from concept creation to market launch.
• Delivered new product projects on time, ensuring efficient execution of all R&D activities.
• Conducted pre-launch storage and shelf-life studies to ensure product quality and viability.
• Collaborated effectively with Production, Marketing, and Quality Assurance to achieve desired product specifications.
• Strengthened technical expertise through a one-week Ice Cream Training course at Danisco Innovation Centre, Denmark (Oct 2011).

1st Stint-: Nestle, Pantnagar, Uttaranchal (Biggest Noodle factory in Nestle World)
• Induction of various department like Quality Assurance, Production, Industrial performance, Supply Chain, Engineering, Human Resource, Costing (3 months)
• After induction I choose my project in production department on the topic of “Overfill reduction in 45 gm Maggi Masala Noodle” (Duration-3 months)
o Created a team of six people which include 4 operators and 2 officer
o reduces overfill from 6.5 to 5 %
• Comparative study of Technofor and Safeline metal detectors
• Completed training on MBU, NGMP, HACCP, Safety, NQMS, SAM, CDM, SAP

2nd Stint-: Nestle, Moga Factory, Punjab

• Joined Nestle, Moga on as production officer in Milk Operations Particularly in Liquid Plant
• Responsible for standardization of milk silo’s as per the recipe ( Everyday Dairy Whitener, NIDO, Lactogen-1, 2& 3, Base powder for Cerelac, etc) & SCM (Milkmaid) manufacturing
• Project done on “CIP time reduction on Evaporator-2 from 4 Hr to 3.5 Hr”
• Production planning for 1.0-1.2 million liters. milk to produce average 150 ton powder production with FMR, Egron, Supply Chain and Powder filling department
• Done Various Training like SGIA & KAIZAN, Nestle Continuous Excellence (NCE) and six sigma training
• Helped for OHSAS 18001 audit and FSMS audit