Emmanuel Pulido Betancourt

🔬 Product Development and Formulation • Lead the design and improvement of cheeses, butter, and margarine, from concept to commercial launch. • Coordinate pilot tests, prototype development, and formulation adjustments. • Analyze market trends and consumer needs to create innovative products. ⚙️ Process and Technology Management • Implement emerging technologies to optimize quality, efficiency, and sustainability. • Collaborate with production teams to develop scalable and efficient processes. • Oversee sensory evaluation, shelf life, and product stability. • Provide technical support to the processing plant, solving production, quality, and operational optimization challenges. 📊 Strategy and Market Analysis • Conduct benchmarking studies, competitive analysis, and new product positioning. • Develop commercialization strategies aligned with innovation and consumer needs. • Lead research on functional ingredients, labeling, and regulatory compliance. 🧪 Safety, Quality, and Regulations • Ensure compliance with national and international regulations (FDA, COFEPRIS, etc.). • Work alongside quality control teams to maintain food safety standards. • Integrate certifications such as ISO 9001, SQF, HACCP, and Kosher into new product development. 🤝 Collaboration and Leadership • Lead multidisciplinary development teams. • Manage projects with suppliers and raw material research. • Foster a culture of creativity, sustainability, and continuous improvement within the company.

Lead the development of formulations for butter and margarine, ensuring products with high quality, stability, and market competitiveness. 📌 Process Management and Optimization ✔ Oversee production processes, ensuring efficiency and compliance with quality standards. ✔ Provide technical support to the processing plant, optimizing operational parameters and troubleshooting issues. ✔ Evaluate ingredients and enhance formulations for improved performance and stability. 🤝 Strategic Collaboration and Support ✔ Provide technical assistance and specialized advisory services to clients, ensuring product satisfaction and performance. ✔ Manage supplier relationships, selecting innovative ingredients and raw materials. ✔ Implement regulatory compliance and certification processes to ensure food safety and adherence to industry regulations.

 Product development from the conception of the idea to the commercial realization (market research, suppliers, packaging, prototype, process, costs, shelf life, storage, start-up and marketing). Extensive experience developing fresh cheeses, ripened cheeses, cheese analogues, acidified creams, vegetable creams, mayonnaises, dressings, dairy fermentations and bases.  Development, maintenance and improvement of the Quality Management System.  First and second part audits under SQF and FSSC22000 schemes.  Compliance and regulatory issues before national and international agencies (COFEPRIS, SENASICA, FDA).  Experience with exports to the United States, Canada and Central America.  Implementation of ISO 17025, ISO 9001, NOM 251, NOM 243, NOM 051.  Leader of multidisciplinary teams in the areas of physicochemical analysis, microbiological analysis, gas chromatography and quality assurance.  Plant certification in SQF Safety and Quality.  HACCP team leader, extensive experience developing, implementing and auditing HACCP plans.  Process reengineering and statistical control.  Extensive experience assuring quality from receipt to release of finished product.  Responsible for plant sanitation.

 Planning compliance.  Management of operation flows and standardization of activities.  Waste management and reduction.  Operating cost control.  Compliance with lean manufacturing programs (5's, TPM).  Operational staff development and training plan.  Compliance with quality and operational safety.  Cleaning and sanitation.  Operational team leader.  Management reporting.  Statistical process control.

 Physicochemical analysis.  Microbiological analysis.  Sensory analysis.  Raw material reception and packaging analysis.  Inspection of process lines.  Laboratory inventories.  Attention to CRT audits.  Documentation for exporting to the United States.  Attention to Kosher certification and organic seal.  Flavor application.  Dealing with suppliers.

 Theoretical and practical research.  Physicochemical analysis.  Sampling.  Report writing.