Arvi Felicia is an Indonesian food and confectionery professional with more than 20 years of experience spanning food safety, quality, manufacturing operations, contract manufacturing, and product, packaging and process development. Her career has been defined by a commitment to translating food science into practical innovation while developing people and strengthening manufacturing capabilities.
As Head of Application Group at PT Savoria Kreasi Rasa, Indonesia, Felicia leads innovation and renovation projects from ideation and formulation through to industrialisation, commercialisation and post-launch evaluation. Her expertise covers starchless gummies, deposited high-boiled candy, pressed candy, hot extrusion and powder beverages.
Her approach combines technical knowledge with an understanding of industrial manufacturing, bridging the gap between laboratory innovation and commercial production. She believes successful innovation must be scientifically sound, safe, scalable, cost-effective and relevant to consumers.
Transforming Confectionery Manufacturing Efficiency
One example of Felicia’s contribution is the development of a resource-efficient starchless gelatine gummy process. Conventional gelatine gummy production typically requires extended post-deposit drying before products can be demoulded and packed.
Felicia led the development of a process that reduces conditioning time from approximately 24 hours to just 30 minutes, enabling direct packing following controlled cooling.
Rather than relying on proprietary rapid-set gelatine or specialised ingredients, the innovation optimises formulation, continuous cooking, starchless depositing and controlled cooling.
At a continuous production capacity of 475 kg/hour, the process can save approximately 105 m² of production space while reducing intermediate work-in-progress product by up to 90%. It also simplifies material flow and reduces handling between depositing and primary packaging.
Developing Future Confectionery Industry Talent
Beyond technological innovation, Felicia has worked to strengthen R&D and technical teams through structured product development, cross-functional collaboration, training and knowledge sharing.
She encourages teams to challenge assumptions, understand manufacturing realities and develop scientifically robust solutions that are commercially practical. Her approach ensures that innovation considers successful industrial scale-up from the outset.
Felicia’s contribution reflects a broader vision for confectionery manufacturing, where technological progress supports greater efficiency, scalability and responsible production.
Through her combination of technical expertise, manufacturing leadership and commitment to developing people, Felicia demonstrates how women in confectionery can connect food science with industrial execution while helping shape the next generation of confectionery innovation.
