With stagnant sales revenues, the 3G effect, and changing consumer preferences, the food industry has experienced massive shifts with constant change being the only norm. Retailers are increasingly pressuring “big brand” food companies to lower their pricing forcing margins to become exceedingly thin driving the need for growth in sales among categories where sales have been flat or declining in past years. This has created considerable acquisition activity of growth brands being acquired by larger brands of holding companies, hungry for products that will drive growth in sales. With all this flux, how are science of food professionals fairing and what do they need to do to keep themselves relevant in the job market?
In this podcast, we will explore the how changes in the industry are impacting the current and future job market, including compensation and benefits. We’ll also share some go-to tips to help you advance your career.
Moira McGrath is president and founder of OPUS International, Inc. Following graduation from Cornell University with a degree in Hotel Administration, Moira focused her early career on hotel and restaurant operations and management. She worked in Atlanta, San Francisco, and Ohio until a career change brought her to Florida. Shortly thereafter, she chose to pursue the field of executive search. After working for others for a few years, she started her own firm in 1993. She and her staff at OPUS specialize in placing scientists in research and development and quality assurance positions with food and food ingredient manufacturers.
John Mossman is one of the principle partners at M.K. and Associates, Inc. He has been in the industry since 1983, recruiting for a variety of technical industries. John's career began in Chicago, where he was a manager for a large recruitment firm. During the years, John developed his technical expertise in several industries, focusing initially on chemical and electrical engineering. Since establishing M.K. and Associates Inc., John has developed expertise in all technical areas of the Food Industry. In addition to running his recruiting desk, John is the Administrative Manager at M.K. and Associates, Inc. and is responsible for hiring, training, and coaching the staff.
Matt Teegarden, M.S., IFT Student Association Past President 2016-2017, Ph.D. Candidate, The Ohio State University
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Scientists at Washington State University have developed a process to make macaroni and cheese shelf stable for up to three years.
Research scientists at the U.S. Department of Agriculture’s (USDA) Plum Island Animal Disease Center in New York developed a new vaccine that may help save the world’s pork supply.
A group of researchers investigating yeasts with antistaling ability discovered that the flavor stability of beer could be improved by increasing the availability of a molecule called NADH.
Picture cherry tomatoes growing in a cluster on a short vine in an urban environment, like the roof of a skyscraper. If the gene-edited tomato plants recently designed by researchers at Cold Spring Harbor Laboratory prove successful, tomatoes and other crops could one day be the stars of city gardens.
Taste and flavor—and convenience—are driving consumers’ shopping behaviors.
An infographic highlighting top trends identified by American Culinary Federation Chefs.
There’s little consensus about the definition of clean label, but its powerful implications for product development and reformulation are indisputable. Here’s a look at how companies are selecting ingredients and articulating cleanliness.
New food and beverage products from around the globe
A look at emerging and trending ingredients that are allowing product developers to create products that meet the demands of today’s consumers.
Keeping food safe and fresh is a key part of the product development cycle. Various preservatives, antioxidants, antimicrobials, and extracts help reduce the growth of mold and pathogens, prevent oxidation, and stabilize flavors, colors, and aromas. These ingredients include chemical preservatives and a growing class of naturally derived or plant-based compounds.
A study published in The Lancet’s EClinicalMedicine journal suggests that diets with reduced sulfur amino acids—which occur in protein-rich foods, such as meats, dairy, nuts, and soy—may be associated with a decreased risk for cardiovascular disease.
As of Sept. 30, 2019, the U.S. Food and Drug Administration (FDA) has tested 1,214 fresh herb samples (746 domestic, 468 imported). And as of Oct. 15, 2019, the FDA has tested 887 processed avocado or guacamole samples (777 domestic, 110 imported).
A study published in Pediatrics suggests children who receive vitamin B12 and folic acid supplements as an infant and toddler, may not have improved cognition as they age.
According to Del Monte Foods’ “2020 State of Healthy Eating in America Study,” one in three Americans said they were never taught about nutrition.
A study published in JAMA Internal Medicine suggests that processed meat consumption may increase heart disease risk by nearly 2%.
