Inside Food Product Development with Louisa Bachman, Food Scientist at KIND Snacks (#110)

Louisa Bachman is a Food Scientist at KIND Snacks. KIND offers a range of products, including nut and fruit bars, breakfast bars, granola clusters, and refrigerated nut butter bars. Before joining KIND however, Louisa earned her Food Science degree at UMass Amherst, where she both led their school’s Food Science Club and Alpine Skiing club.   In this episode of That’s a Food Job!, Louisa shares what it’s really like to work in product development, walking us through how a concept turns into a product on the shelf. She breaks down the role of flavor iteration, sensory testing, and shelf life studies, while also offering a behind-the-scenes look at one of her favorite projects—developing savory KIND bars. Throughout the conversation, Louisa reflects on how collaboration, curiosity, and strong communication play an essential role in getting new products to market. We also talk about the skills that help food scientists succeed in the industry, how food trends shape innovation, and the importance of networking early in your career. Whether you’re a student exploring food science or someone interested in how the snack industry works, this episode provides valuable insight into a career in product development. **  Shownotes Loiusa Bachman: LinkedIn KIND: Website/LinkedIn/Instagram/ *** #94 – Michael Sharp, Director of Research and Analytics at the Heartland Food Products Group *** SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS  → Sign up for the newsletter  *** COOL THINGS TO CHECK OUT 📖 Explore FoodGrads Career Guides (Ebooks) 📜 Get Career Advice (Blog) *** CONNECT 🐦 Connect on Twitter 📸 Connect on Instagram 💼 Connect on LinkedIn 🎵 Connect on TikTok 📹 Subscribe on YouTube *** SAY THANKS 💜 Leave a review on Apple Podcasts 🟢 Leave a rating on Spotify