Martyn Wong Email & Phone Number

Sydney, Nsw, Au

nudie foods is the market leader in the chilled juice category, commanding more than 25% of the market share for the sector. With a cheeky, whimsical brand ethos championing goodness across its range of all natural, not from concentrate fresh juices with no nasties, nudie continues to excite the market with its on trend juice blends and health enhancing products.Responsibilities• End-to-end product development from concept creation right through to commercialisation.• Conduct and document recipe development, cost optimisation initiatives, factory trials, nutritional & shelf life testing of new products and analyse results to generate business recommendations.• Support project timelines and key milestones with business stakeholders, highlighting and communicating risks appropriately. Proactively seek solutions for risk mitigation.• Support raw material sourcing initiatives and ensuring new raw materials sourced are in line with nudie standards.Accomplishments• Extended the nudie juice portfolio with the development and commercialisation of 2 new sub-categories Veggie Blends and Probiotic Smoothies• Achieved targeted gross margin on final raw material cost with a blending protocol using single strength juices with more intense colour and flavour profiles• Developed consistently high performing flavour SKUs resulting in nudie over achieving P&L targets

Singapore

Food Innovation & Resource Centre (FIRC) was established by the Singapore Government as a one stop outsourced food technology consultancy to assist and uplift small to medium sized enterprises (SMEs) through a full suite of services from consumer insight gathering, product development, process optimisation, packaging solutions to shelf life testing & market sensory data analytics. RESPONSIBILITIES● Lead a team of food technologists, dietician and chef to develop food concepts based on Design Thinking / User Experience methodology.● Provide technology transfer to upgrade the knowledge base of SMEs● Conduct training for food hygiene, GMP and HACCP to assist the SMEs incarrying out best practices in their companies.ACCOMPLISHMENTSEmbarked on an ethnographic study with Singapore Design Council in 2013 to reframe street food into market opportunities for food manufacturers in Singapore. The study culminated with an exhibition for Singapore food manufacturers showcasing packaged food prototypes inspired by street food of Indonesia & Thailand, designed to meet the needs of personas emerging from the two regions. https://drive.google.com/file/d/1G9bu5mDzOSGJdCSCduzs24gLLe2vpiRt/view?usp=drivesdk(article linked is in Mandarin,but photos showcased the prototypes developed by my team for this collaboration)With an emphasis on finding practical solutions to tackle the issue of food waste and sustainability, I worked closely with several of our local companies on a consortium basis to come up with creative uses for the vast amounts of waste generated. One of my projects that saw great success was the transformation of waste generated from production of soy milk and tofu (okara) into an additional revenue stream for the client, reborn as a snack product. Another prominent project was the conversion of spent coffee grounds into an ingredient suited for use in bakery products, spreads and beverages.https://drive.google.com/open?id=1He9cG3tRw05DKzf7gI2NcS0ltt3aoKPK

Mascot, Sydney

Goodman Fielder is Australasia’s leading listed food company, being the largest supplier ofedible fats and oils to Australian and New Zealand food manufacturers. Goodman Fielderhas a diverse portfolio of both commercial and retail products including several iconicbrands such as Meadow Lea and Olive Grove margarine, Praise salad dressings andWonder White and Helga's breads.RESPONSIBILITIES● Under the Goodman Fielder commercial arm, championed major andintermediate product development projects through provision of technologicalexpertise across a cross functional team.● Provided technical support such as pilot plant and laboratory sample preparationfor customer assessment● Dissemination and deconstruction of market and technical information gathered through technical journals and conferences for the sales and marketing team.● Provided technical support and guided troubleshooting for issues with existing products & processes channeled through customer service advisory center.● Deliver timely and accurate technical advice and information to all areas pertaining to regulatory and legislative management.ACCOMPLISHMENTS● Overhauled and improved finished product specification system which facilitatedsales and marketing in relaying timely and accurate technical information to theclients.● Developed a new range of fats and oils products based on a healthy platform forseveral major fast food and bakery clients aimed at reducing saturates and transfat levels in their products with no compromise in sensorial qualities andprocessing performance.● Developed several alternate oil blends to replace palm and coconut oil inresponse to issues concerning sustainability of commercial agricultural practices inMalaysia and Indonesia.● Collaborated on a project to drive the reduction of already low saturated fatcontent of liquid oils to be virtually non-existent through a combination ofphysical and chemical/enzymatic processes.

Botany, Sydney

Wing Hong Foods Pty LtdWing Hong Foods is a family owned Australian company manufacturing Chinese styled dried smallgoods and fortune cookies, adopting modern technology and processes to elevate it to become the first Asian manufacturer to be awarded an export licence by AQIS for its smallgoods and bakery products. RESPONSIBILITIES● Middle level management role with emphasis on food safety and quality assurance for day to day operations.● Testing of in process and final products in order to validate the stipulated critical limits as set out by the HACCP plan.● Development and maintenance of HACCP and ISO systems of the company.● New product development from idea generation to post launch review.ACCOMPLISHMENTS● Development of a weight checker suitable for use in fortune cookie production which ensured all cookie packs met the stated net weight. This project was considered a major breakthrough for the company as it increased production output by about 15% using the same amount of time, labour and raw material input.● Geared Wing Hong Foods towards the achievement of HACCP and ISO accreditation with third party accreditation company SAI Global in Mar 2005. Quality program developed removed cross over elements between ISO and HACCP to provide a combined system which was easy to use and maintain.● New product development of flavoured fortune cookies which became very popular with the catering and marketing/promotions companies, resulting in an increase of 10 % in the fortune cookie sales specifically for the catering/marketing and promotions sector.● Technological advances were made in new product development of a reformed product replicating the texture and flavour of traditional Chinese styled dried pork belly. The revamped processing method of the belly effectively reduced the total production time by 10 hours.● Developed a product development system incorporating protocols for idea generation right through to post launch product assessment.

Certificate, Wsq Certificate In Culinary Arts, Wsq Certificate

Bachelor Of Science - Bs, Food Science And Technology, Honours Class 1

Activities and Societies: Represented UNSW Food Science Department at AIFST Young Members’ Night to present final year project, titled.

Diploma, Chemical & Life Science (Food Technology)