Karen Thang

Food Scientist @Niagara Bottling

Diamond Bar, CA, US

Drive innovation and product development for hot-fill, vitamin-enhanced flavored beverages across retailer and club private label brands, delivering products with exceptional sensory quality and flavor, while ensuring consumer safety, regulatory compliance, and commercial success.Key Contributions & Impact-Develop and optimize flavor and vitamin formulations on the bench, providing high-quality samples for customer evaluation and influencing purchase decisions-Collaborate closely with supplier partners to develop proprietary flavors and vitamin blends, balancing sensory appeal, cost, and regulatory constraints-Ensure compliance and product safety, working with compliance teams to maintain vitamin levels within safe limits throughout the hot-fill process and end-of-shelf-life degradation-Partner with the materials research team to analyze how process parameters, packaging, pH, light, oxygen, and ingredient interactions affect vitamin and mineral retention, with the goal of achieving first-time-right vitamin blend development-Support sales teams with technical recommendations and data-driven insights to influence customer decisions and strengthen brand positioning-Drive continuous improvement in formulations and processes to enhance flavor, sensory experience, and vitamin efficacy across the product portfolio.

Chapman University

Master of Science - MS, Food Science

University of California, Davis

B.S., Food Science & Technology with Emphasis in Microbiology