Overview

Senior Innovation Manager – Food Service

Chiswick, London | Hybrid

At Mizkan Euro, we’re known for iconic household brands such as Branston and Sarson’s, but our ambition stretches far beyond tradition. We’re investing heavily in innovation, developing bold, flavourful products that capture culinary trends in foodservice and retail across Europe.

This is where you come in.

As Senior Innovation Manager, you’ll be at the heart of shaping the future of our portfolio. Working together with our NPD chefs and technical experts, you’ll take ideas from spark to shelf, spotting trends in restaurants, food trucks, and pop-ups, and translating them into products that chefs want on their menus and consumers love in their kitchens.

Your role will span the full innovation journey:

• Trendspotting & Ideation – identify food movements and develop concepts with commercial impact.
• Product Development – work with NPD to take a kitchen recipe all the way to a factory-ready launch.
• Packaging & Application – brief design teams and ensure products are fit for both foodservice and retail, with clear hero dish applications.
• Cross-functional leadership – partner with sales, supply chain and packaging to make innovation happen, on time and on budget.

Why this role is different:

• Impact at scale – Foodservice innovation fuels not just restaurants but also retail expansion across Europe.
• Hands-on creativity – Work directly with chefs, developers, and factories to bring recipes to life.
• Agile innovation – Embrace experimentation and problem-solving in a role where not everything goes to plan and that’s part of the excitement.
• Growth & exposure – With a portfolio that spans the UK and Europe, you’ll gain insight into diverse markets and consumer behaviours.

We’re looking for someone who:

• Has 5+ years’ experience driving innovation projects in FMCG or foodservice.
• Understands food trends, restaurant culture, and the chef’s perspective.
• Combines commercial acumen with creativity, balancing recipe development with costings and feasibility.
• Brings resilience, curiosity, and a collaborative mindset.
• Holds a degree in Food Science, Marketing, Business, or similar (Food Science highly valued).

This is a rare chance to lead innovation that bridges restaurant menus and retail shelves, with your work directly shaping what chefs serve and consumers discover.