Vetrivel Adhimoolam

Lead the development and optimization of new formulations across Dairy Beverages (UHT milk, milkshakes, lattes), ice cream soft-serve mixes, flavored syrups, and sauces for B2C and B2B markets, ensuring sensory excellence, stability, and functional performance.
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Conduct lab-scale trials and pilot plant experiments to refine product concepts, validate processing parameters, and secure robust performance from bench to commercialization.
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Engage and collaborate with suppliers for NPD projects, including sourcing of flavors, stabilizers, and functional ingredients to meet innovation and cost objectives.
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Organize and lead sensory evaluation sessions with internal stakeholders, capture feedback, drive consensus, and secure approvals for NPD launches.
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Collaborate cross-functionally with Supply Chain, Quality, Procurement, and Marketing to deliver 15-20+ concurrent innovation projects on time and in line with briefs.
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Evaluate and screen flavors and ingredients for suitability in beverage and frozen dessert matrices; determine optimal dosage based on sensory and functional performance.
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Oversee technical collaboration with ingredient and packaging suppliers, ensuring compliance with brand standards and achieving cost-quality balance.
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Support and lead scale-up activities, including plant trials, first production runs, equipment validation, and resolution of scale-related challenges.
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Maintain accurate technical documentation: formulations, trial reports, product specs, analytical data, and CAPAs.
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Work closely with QA and Regulatory teams to ensure all products and labels comply with GCC and international regulations.
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Conduct sensory cuttings, consumer testing, and competitive benchmarking to ensure alignment with market expectations.
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Drive cost savings and reformulation projects to improve quality, shelf life, and processing efficiency.
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Perform market and category research to identify innovation opportunities and align pipelines with consumer trends.
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Ensure all R&D activities comply with GMP, HACCP, ISO, and internal food safety standards.

Support in implementation of ISO, HACCP & FSSC quality standards in Warehouse operation.
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Assisting product launch plans for new business.
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Defining scope during new products launches into markets.
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Align with Brand, principal, for the product performance from the market.
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Designing product requirements before getting into the business.
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Ensure the nutritional and products formulations meet thelocal regulations.
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Ensure the warehouse team follow new and existing quality standards and MOHAP/DM regulations.
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Perform regular inspections and reviews to ensure the employees adhere to the QMS & HSE regulations.
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Assisting with the development of company policies & procedures.
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Support in documentation practice for ISO/HACCP/Audit requirements.
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Doing Incident management and Conduct risk assessments.
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Working with regulations portals such as DM, Food watch, Environmental safety to follow shipments, Destruction other approvals.

Led product development across the full frozen-dessert
portfolio, including traditional & premium ice creams, soft-
Serve premixes, sorbets, choco-coated products, and clean-
label formulations.
Exclusively managed R&D for The Brooklyn Creamery,
developing plant-based ranges (vegan), and specialized lines
such as low-calorie, high-protein, and keto ice creams.
Developed and commercialized multiple private-label ranges
for clients including Baskin Robbins, Hersheys, LULU and
Mazza — from concept and lab tial through scale-up and
production handover.
Owned the end-to-end NPD process: concept generation,
formulation, nutritional calculation and label compliance, lab
trial, pilot/commercial trials, and product launch.
Designed and executed shelf-life and stability studies for
chilled and frozen products and optimised formulations for
freeze/thaw stability and texture retention.
Conducted sensory evaluations and consumer field testing:
translated feedback into iterative reformulations.
Sourced and qualified ingredients and flavours; coordinated
closely with suppliers for flavour development, custom
ingredient specifications and costquality optimisation.
Collaborated with Sales and Marketing to capture NPD briefs,
prioritise innovation roadmap and deliver customer-specific
requirements.
Prepared packaging artwork, BOPs and regulatory
documentation to meet local & international labelling
standards. Implemented clean-label strategies (natural colours, plant-
based stabilizers, simplified ingredient lists) and reformulated.
products to meet healthier positioning.
Converted lab formulas to manufacturing scale: batch
calculations, mix processing, equipment qualification and
successful scale-ups on commercial lines.
Analysed production data to improve yields, reduce losses and
optimize processing parameters for consistent product qualiy.
Performed root-cause analysis on product issues and customer
complaints; implemented CAPAS in partnership with.
production and suppliers.
Maintained key QA/food-safety compliance (ISO 22000
HACCP / Halal / GMP) and supported quality improvement
initiatives and staff training as needed.

Led daily operations in dairy and beverage production, ensuring consistent output and compliance with quality and safety standards.
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Worked on the development of a wide range of flavored kulfis and frozen desserts, from concept trials to scaled-up production.
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Oversaw production planning, scheduling, and execution in alignment with customer demand and resource availability.
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Managed and trained production teams to achieve efficiency, quality, and adherence to company SOPs.
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Implemented strict hygiene, GMP, and food safety protocols across production lines.
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Optimized production processes to minimize losses, improve yields, and control costs.
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Monitored raw material and packaging material consumption in line with company norms.
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Coordinated with cross-functional teams (R&D, Quality, Maintenance) to ensure smooth operations and timely delivery.
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Conducted troubleshooting and root cause analysis

.Produced up to 50, 000 liters of ice cream per day, ensuring consistent quality and efficiency.
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Worked on the development and commercialization of new ice cream products, including Choco Bars, flavored sorbets, cones, soft serve premix lines, and other innovative frozen desserts.
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Planned and executed production schedules based on demand and customer requirements.
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Managed and supervised manpower in compliance with company rules and safety regulations.
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Maintained strict hygiene and food safety standards across operations.
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Skilled in operating Tetra Pak freezers (up to 2, 500 L/hr), extrusion lines, sterilizers, and Tetra Pak packaging machines.
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Experienced in spray drying and condensation processes.
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Proficient in batch calculation, mix processing procedures, and recipe standardization.
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Minimized production losses by optimizing processes as per industry norms.
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Ensured raw material and packaging material utilization aligned with company standards.
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Conducted root cause analysis of customer complaints and implemented corrective actions.
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