Culinary Systems & Flavor Engineer
About Dr. Berg Nutritionals Dr. Berg Nutritionals is a leader in the health and wellness industry focused on addressing the root causes of health concerns. We reach millions of people globally through education, digital content, and premium health products. You’ll be joining a fast-growing, mission-driven organization with a global reach of over 45 million followers, building products that support long-term health. Join Our Team We are building food products that help people transition off ultra-processed food and back to real food — without sugar, junk fillers, or industrial shortcuts. We are not recreating junk food. We are replacing the need for it. If you are someone who: Loves making cost-effective ingredients taste expensive Thinks about aroma, bloom, and aftertaste Cares about digestion and satiety, not just flavor impact ... this role may be for you. If your instinct is to add sweetness, this role is not a fit. Role Summary As the Culinary Systems & Flavor Engineer, you will Make simple food taste incredible Design flavor systems (not just recipes) Work under strict constraints Create products that retrain the taste buds, not hijack them This role is not for Corporate food R&D managers Flavor chemists trained primarily in sweetness masking Anyone whose portfolio centers on desserts, candy, or “better-for-you junk” People who need long ingredient lists to feel confident This role is for experienced, talented individuals. Job Duties & Responsibilities As the Culinary Systems & Flavor Engineer you’ll create: Savory seasoning systems (e.g., hamburger rescue blends) Grain-free ultra-thin crispbreads (no sugar alcohols, no junk fibers) Digestive bitter tonics (non-alcoholic, ritual-based) Dry blends for sauces and dressings (user adds their own oil) Transitional products that replace junk behaviors without recreating junk. Following these constraints: No sugar No sugar alcohols No seed oils No artificial flavor systems No MSG or “MSG cousins” used lazily Qualifications & Skills Required Chef or culinary background Deep hands-on food formulation experience outside big food Strong opinions about taste Bias toward savory, bitter, mineral, and umami flavors Personal experience avoiding sugar and ultra-processed foods Pay Range: $70-$120/hr or monthly retainer option Hours: 10 – 20 hours per week Location: Fully remote Type: Contractor, Part-time Note: We are not currently hiring international contractors.