What are we up to?
We’re developing chocolate without cacao.
Because the way most of the world’s cacao is produced and processed at the moment is unethical and environmentally f*cked.
It involves child labour and slave labour; and lots of it. And great swathes of land are being deforested to grow cacao for chocolate-eaters, and producing 1 kg of cacao beans produces around the same greenhouse gas emissions as 1 kg of cheese or lamb meat.
We’ve come up with a way of making an alternative to chocolate—that tastes, melts, grates, snaps the same—but can be made in a way that avoids these problems.
We are launching a consumer brand for our products and will also sell our products as ingredients to existing chocolate producers.
Using whole ingredients and fermentation smarts. It’s what we call “very clever cooking”: a mix of traditional techniques with some cutting-edge know-how.
Why do we need your help?
We are building out our team to develop and perfect our products.
We are looking for a senior food chemist to lead our team. Is that you?
Know your GC-MS from your GC-O? Able to distinguish a one-way ANOVA from a two-way ANOVA from a hundred yards? Love a bit of data science on the side?
Well then. This could be just the thing for you!
What you’ll do:
Shape the flavour, texture and production process of our choc through scientific research, by planning and overseeing our product development
Analyse in what ways our choc is wonderful and delicious and understand why it tastes the way it does, by planning and running instrumental analysis
Seek to understand what people like and dislike about our products, by planning and overseeing sensory analysis tests like ANOVA
Who are you?
More than anything we want to find great people to work with. If the above resonates and sounds interesting to you, then get in touch.
However in an ideal world you—our perfect person—would:
Have at least 5 years experience working as a food scientist/research scientist solving problems in the food innovation space.
Have a PhD or MSc in food science, food chemistry or similar
Have a strong grasp of Maillard chemistry
Know how to use instrumental analysis techniques like GC and LC
Be a bit of a data science whizz so you can statistically evaluate our findings
Be creative and good at thinking outside the box
Be organised, timely, and good at running projects
Be keen to get your hands dirty: literally, covered in chocolate, sometimes but also willing to apply yourself to new problems that you might not have faced before.
You should also:
Love the taste of chocolate!
Be able to work in the UK, specifically at our HQ in London.
Most other things are negotiable but these two—unfortunately—are not!
What we’ll give you in return for your
Our take on diversity:
WNWN for everyone.
We’re an equal-opportunity employer.
We will consider all applications equally regardless of a person’s race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, or gender identity.
Moreover, we actively encourage individuals from groups traditionally underrepresented in the food and food tech space to apply.
Let’s fight climate change and inequality together.
How to apply:
If the above sounds like you, then apply! What are you waiting for?
Drop us an email at firstname.lastname@example.org with a (thoughtful) cover letter or 1-min video and your CV. Non-traditional CVs welcome.