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.