Evita Achmadi

Provide management and guidance for the food industry and academic institutions in the following areas: 1. Ingredients sourcing 2. Processing 3. Formulation 4. Product Development 5. Packaging 6. Commissioning 7. Shelf-life Management 8. Food Safety and Quality 9. Food machinery I collaborate with clients to discuss their challenges and offer problem-solving support until they achieve sustainable capability in managing and controlling all aspects related to food manufacturing. My clients include: Biscuit People Academy, Fruyee Indonesia, Si Anak Hebat, PT Tripangan Maju Sejahtera, Cutleey, PT Trimitra Abadi Pangan, PT Sukses Maju Bersama, Sweet Talk Lebanon, PRAN-RFL Bangladesh, Kleann Foods Australia, and Aranca. I also write journal reviews and articles related to food science and technology, which have been published in New Food Magazine (Russell Publishing), Biscuit People, Wikifarmer, Food Review Indonesia, and the Journal of Food and Agricultural Products.

As a GLG Network Member, I bring of experience in food manufacture which have specialization in raw material, processing, formulation and packaging. I help clients solve some of their toughest business challenges around research, product development and problem solving issues which faced by client. GLG is the world’s insight network. It connects decision makers to the right experts so they can act with the confidence that comes from true clarity and have what it takes to get ahead. Its network of experts is the world’s largest and most varied source of first-hand expertise.

Developed a comprehensive product design covering product profile, market segmentation, regulatory requirements, and packaging selection for the Smoothies Instant project. Managed end-to-end product development, including ingredient sourcing, formulation, processing, and packaging. Successfully launched three Smoothies Instant products: Fruyee Berry Blossom, Power Bliss, and Starry Punch.

Handle export of 5 SKU brands to Thailand. Project scope includes managing raw materials, adjusting formulations and recipes, and developing packaging for both outer cartons and folding boxes. Conduct trial recipes and packaging validation assessments at pilot-plant scale. Ensure that finished product specifications — including nutritional requirements and packaging standards — comply with Danone guidelines and the regulatory requirements of the export destination country.

Handled an export project covering product distribution to four countries: Cambodia, Myanmar, Malaysia, and Singapore, involving a total of 31 SKUs across multiple brands. The project scope focused on packaging development for milk powder categories, including infant formula, follow-on formula, growing-up milk, and products for pregnant and breastfeeding mothers. Responsibilities included developing and validating new packaging components—such as scoops, lids, cans, and outer cartons—as well as creating and reviewing artwork for labels and cans. Ensured all packaging specifications complied with DANONE standards and met customer requirements. Collaborated with the quality team to establish a relabelling system for the new manufacturing plant.

Responsible for delivering exceptional internal and external customer service while providing technical support to sales and managing product development projects. Oversees the full product development process, including documentation, compliance with local regulations and international standards, formulation, and production scale-ups. Manages R&D activities, databases, and laboratory operations, ensuring timely sample preparation and meeting customer requirements. Collaborates across all organizational levels, interacts with suppliers, monitors industry trends, and conducts sensory evaluations. Drives product optimization, cost reduction, and troubleshooting to support business growth.

Responsible for sourcing and evaluating ingredients to meet quality specifications for biscuits, wafers, and crackers. Oversee food safety management in compliance with ISO 22000:2005, including HACCP planning, monitoring critical control points, Good Manufacturing Practices (GMP), and product traceability. Estimate ingredient requirements for production scale and define raw material specifications. Develop action plans and standard operating procedures (SOPs) for product development, create formulations, and refine products to meet customer quality standards. Ensure final products comply with buyer requirements.

Possess comprehensive experience in flour production, quality control, and product development. Started as a Management Trainee at Sriboga, gaining technical knowledge in wheat sourcing, handling, processing, and finished goods delivery, as well as problem-solving across departments. Experienced in quality control, ensuring raw materials and finished products meet standard specifications, including flour heat treatment processes. Skilled in analyzing flour quality parameters such as moisture, protein, ash, falling number, viscosity, farinograph, amylograph, extensograph, starch damage, and gluten index. Experienced in developing premix products (sponge cake, chiffon cake, waffle, pancake) using heat-treated flour, defining flour characteristics, determining suitable applications, and optimizing process parameters. Proficient in planning and executing product development steps, including formulation, trial applications, process parameter determination, and organoleptic testing to ensure product acceptability.

Monitor product quality throughout the production line until the finished goods stage. Ensure that all production lines produce finished goods with high organoleptic quality and in full compliance with manufacturing specifications

Manage quality assurance and quality control documentation. Prepare reports for government authorities regarding products intended for export, ensuring that ingredients, packaging, and labeling comply with the importing country’s requirements

Study in food processing include how to ensure quality of raw material (post harvesting), processing system and finish good. Packaging and handling product to maintain quality of product. Science in processing system which can solve the problem of quality in raw material, processing and finish product by analyze using science in term of food technology. Obtain deep understanding of science and processing of starch, flour, food safety management system and processing

Study in food system, supply chain management from post harvesting, processing in manufacture till finish good. Ensure that all kind of chain fulfill quality which set by government requirement in food and specification which set by food manufacture. Good Manufacturing Practice, HACCP, Microbiology analysis and sanitation used for take action and correction for food processing.