The food industry is embracing clean label solutions in a big way, thus shaping industry trends and delivering products that meet both business and consumer’s evolving needs.
Manisha Polur, our next pathbreaker, works as Technical Innovation Manager at Talking Rain Beverage Company, a company that develops health-focused, better-for-you beverages, including vitamin-enhanced sparkling waters, natural-flavored sparkling waters, alkaline water, and functional prebiotic sodas.
Manisha talks to Shyam Krishnamurthy from The Interview Portal about working on a a career-defining project that eliminated over 40,000 lbs of artificial dyes annually and made the food brand a clean-label leader.
For students, break stereotypes. Be persistent. Your path may not be straight, but every detour brings growth. Find mentors, stay curious, and don’t be afraid to forge your own way.
Manisha, can you share your background with our young readers?
I grew up in Chennai, India, in a family that valued integrity, perseverance, and service. My mother, a homemaker, deeply influenced my values. I completed high school and pursued a bachelor’s degree at Anna University, one of India’s premier institutions. Initially, I aspired to become a pediatrician, but life took me down a different, equally meaningful and impactful path of Food Science. I found my calling in food science as a way to give back to society through sustainable and wholesome nutrition. During college, I discovered a passion not only for science, but also for inclusive leadership while organizing academic and extracurricular events. It was also when I realized the profound impact of mentorship in shaping one’s career.
What did you do for graduation/post graduation?
Following my undergraduate degree (BTech Food Science & Technology) from Anna University, I moved to the United States to complete a Master’s in Food Science from Wayne State University. This transition expanded my technical foundation and exposed me to advanced food processing, formulation, and ingredient science within a global innovation ecosystem.
What were some of the key influences that led you to such an offbeat, unconventional, and unique career in Food Science?
Coming from a family involved in agriculture, poultry, and food processing, I was naturally drawn to food systems. My late paternal uncle and my siblings were my biggest inspirations, encouraging me to challenge norms and pursue a career in food science. I wanted to make a tangible impact by delivering nutritious, great-tasting, and sustainable foods to communities using science.
How did you plan the steps to get into the career you wanted? Or how did you make a transition to a new career? Tell us about your career path
Food science was an unconventional choice within my family, and I had no immediate mentors in this field. Yet, I trusted my instincts and followed my curiosity. During my bachelor’s, I secured an internship at the Aavin Dairy Processing Plant, where I learned about product development and quality control. My interest in fermentation led me to collaborate with postgraduate researchers under the mentorship of Dr. Usha Antony and later join Dr. Renu Agrawal and Dr. Muthukumar at CFTRI in Mysore. There, I explored fermented finger millet foods and gained hands-on experience with in-vitro studies gaining early experience in translational food science. These formative experiences cultivated an approach grounded in practical experimentation, ethics, and scalable innovation.
This journey taught me how empowering food science is, especially for women. It enables informed decision-making around health and nutrition. I advise aspiring food scientists to welcome challenges and embrace change—your setbacks may lead to your greatest growth.
During my Master’s, I served as a graduate research assistant where I focused on how bacteriophages—viruses that infect bacteria—spread antibiotic resistance in environments like wastewater, rivers, and even food sources. Getting hands-on research experience during my master’s was crucial. It gave me a strong foundation in practical lab skills, critical thinking, and problem-solving—skills you can’t fully develop in a classroom alone. It also helped me ask deeper questions, work through real-world challenges, and ultimately shaped the direction of my career in public health and microbiology.
My first internship was at Jogue Inc. where I worked on the creation and application of food flavors in various food and beverage products. My role spanned quality control, product development, and supporting flavor manufacturing, giving me well-rounded experience in both innovation and production processes.
As a part of my next role as a Global Application Scientist for Beverages at Roha Colors Group, I focused on formulating natural colors and applying them in beverage products for leading global brands. Working with customers across different regions taught me how to adapt formulations to meet diverse regulatory, cultural, and market preferences. Engaging with global teams and clients also sharpened my communication, problem-solving, and project management skills—key learnings that helped me understand how to deliver tailored, high-impact solutions in an international business environment.
How did you get your first break?
My first break came during my Master’s when I landed an internship at a food flavor manufacturing company after several rejections. Being an international student made the process challenging, but persistence paid off. That internship later turned into a full-time job offer. This position enabled me to develop hands-on expertise in sensory science, formulation, and operations—skills that became foundational for my leadership in food and beverage innovation.
What were some of the challenges you faced? How did you address them?
- Financial constraints steered me away from med school, but I embraced food science as a meaningful path.
- As an international student, securing internships was tough. I overcame it through consistent networking and determination.
- Transitioning between jobs was challenging, but proactively building networks, staying current with trends, and continuously upskilling myself across technical, regulatory, and commercial domains.
Where do you work now?
I currently serve as the Technical Innovation Manager at Talking Rain Beverage Company. Over the past 7 years, I progressed from a food scientist to leading innovation projects and mentoring others. I work on developing new products through cutting-edge technologies and strategic thinking.
Talking Rain Beverage Company develops health-focused, better-for-you beverages, including vitamin-enhanced sparkling waters, natural-flavored sparkling waters, alkaline water, and functional prebiotic sodas.
What problems do you solve?
I’ve worked on formulating natural flavors and colors specifically for beverage products like sparkling waters, RTD beverages, carbonated soft drinks, juices, flavored waters, and energy drinks. By developing flavors that maintain their freshness and consistency over time, and using natural colors that stay stable without affecting taste, my work helps beverage brands create clean-label, visually appealing products that meet consumer demand for healthier and more authentic options. This adds value by enhancing the overall sensory experience and supporting brand differentiation in a competitive market.
What are the skills required for your role? How did you acquire them?
The role combines technical expertise with cross-functional collaboration and offers a fulfilling opportunity to shape the future of food and beverage. In addition to applying my knowledge of food chemistry, I get to be part of the exciting process of developing proprietary formulation strategies and unique product designs—some of which are so valuable, they’re protected as confidential trade secrets. I love that my job lets me work on innovations that not only hit the shelves but also have the potential to shape industry trends and create long-term impact. Evaluating whether new ideas are patentable or strategically novel adds a thrilling dimension to my work—where science meets creativity and real-world influence.
Strong analytical skills, solid understanding of food chemistry and product formulation, product scale up/commercialization, and experience with regulatory compliance are essential for this role and type of job. Effective communication and project management skills are also critical as the role involves cross- functional collaboration with marketing, operations, quality, sales.
What is a typical day like?
My daily work bridges product development, cross-functional leadership, and science-driven innovation.
It offers me a dynamic and rewarding path, and for professionals passionate about food science and product development. It combines technical expertise with strategic thinking, providing opportunities to shape industry trends and deliver products that meet both business and consumer’s evolving needs.
How does your work benefit society?
My work supports public health by removing synthetic additives and creating better-for-you food and beverage options. I focus on sustainable, clean-label solutions that promote informed food choices.
Tell us an example of a specific memorable work you did that is very close to you!
Leading the transition of food and beverages to naturally colored products was a career-defining project. It eliminated over 40,000 lbs of artificial dyes annually and made the brand a clean-label leader.
One project that deeply resonates with me was formulating stevia-sweetened, low to zero sugar beverages for brands like Sparkling Ice Spiked and Popwell. Balancing sweetness, masking bitterness, and maintaining flavor stability using only clean-label ingredients required a deep understanding of food chemistry and consumer taste preferences. This innovation not only helped launch successful product lines but aligned with my mission to deliver healthier beverage options to the public.
Your advice to students based on your experience?
Break stereotypes. Be persistent. Your path may not be straight, but every detour brings growth. Find mentors, stay curious, and don’t be afraid to forge your own way.
Your unique perspective is your greatest asset. Science has room for creativity, empathy, and innovation.
Future Plans?
My goal is to give back through mentorship and empower others—especially women—to make informed choices about food, health, and careers in STEM fields.