Srilavanyaa Kathiravan

WORK HISTORY

EDUCATION

ABOUT SRILAVANYAA KATHIRAVAN

With 6+years of experience in food innovation, I specialise in New Product Development, R&D and commercialisation, Project Management across functional ingredients, plant-based food, snacks, seasonings, sauces and beverages. My expertise lies in transforming ideas into market-ready products in multi-regional product launches, optimizing process and cost for scale-up. I have handled cross-functional teams in various regions and performed on-site tasting sessions, pitches in the US, Mexico, and Chile.Impact- Led cross-functional teams and R&D test trials for major global players across the US, Mexico and Chile, driving innovation and commercialisation- Spearheaded as a Project Manager for a SEA client handling a diverse portfolio of innovations. Also Successfully led the launch of plant based binding agent for nutritional bars, enabling an initial production volume of 100k bars for the client- Successful development and pilot production of plant-based meat products at the Protein Innovation Center, Singapore, leveraging extrusion technology and optimizing textural parameters- Achieved 30% of cost reduction in functional premixes and nutritional bars through strategic reformulations, supplier negotiations and process optimisations, enhancing profitability and efficiency- Led end-to-end production and pilot launch of snack in Chile, managed logistics, pricing and investment analysis and performed launch of the product- Led cross-functional collaboration with Tech & IT team to design and test AI-driven clean-label formulation algorithms, integrating 15k+ plant-based ingredients into proprietary database- Product development of seasonings and sauces for global clients, ensuring regulatory compliance and launch in countries like the USA and Australia. What I do best - End-to-End NPD - Concept Ideation To Scaling Up - Global Project Management - Leading multi-regional food innovation projects for commercials and growth- Cross category Expertise - Functional Ingredients, Snacks, Seasonings, Sauces, Plant-based Food- Product & Process Optimisation - Enhancing Yield, Cost Reduction with supplier negotiations, process and ingredient optimisationCurrently pursuing Masters of Business and Science in Applied Food Technology concentration to build my business acumen.