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... food companies across europe face an uphill battle to attract the best candidates because many people don’t see food factories as an attractive place to work ... “potential candidates see the food industry as warm and noisy, with salaries and packages that are not very attractive compared with other sectors like banking,” warns pierre boulaire, ceo of international recruitment specialist manageria ... growth forecast the resulting competition for talent is set to increase as food production remains largely impervious to the economic shocks that have ripped through other sectors of the european economy ... “we’re looking at very significant increases in employment over the next 10 years,” says professor colin dennis, president of the institute of food science and technology (ifst) and member of the board for improve, the uk’s food and drink skills council ... “companies are looking not only for food scientists and food technologists but also for a wider range of scientists and engineers to work in the food industry,” he added ... ” matching skills food and drink is already the largest single manufacturing sector across the european union in terms of both turnover and employment, providing jobs for around 4 ... 2 million people, according to fooddrinkeurope (the recently rebranded confederation of food and drink industries) ... “the bit that makes me shake my head is that people are not being told about the great opportunities that are available in the food sector,” says jones ... “in terms of skill set, the industry is not so relaxed about what they’re looking for,” says louise beales of tailor made resources, which specialises in food production recruitment ... ” commercial awareness the overall technical skill set required to work in food production has not changed much in response to increasing automation or changing factory practices, according to beales ... if you are interested in the latest job opportunities, check out foodnavigator jobs, the specialist recruitment and careers site for professionals working in the food & drink industry in europe

... the research, published in the journal of agricultural and food chemistry and recently presented to the institute of food technologists, goes against years of belief that sugar melts ... in her ift presentation about the importance of the new discovery, lead researcher, professor shelly schmidt of the university of illinois, usa, told food scientists they could use the new findings to manipulate sugars and improve the product flavour and consistency ... “this discovery is important to food scientists and candy lovers because it will give them yummier caramel flavours and more tantalizing textures,” said schmidt ... food scientists will now be able to make more of the desirable flavours because they won't have to heat to a 'melting' temperature but can instead hold sugar over a low temperature for a longer period of time,” she added ... inconsistency schmidt and her team said that they didn't intend to turn such an established rule of food science on its head, but they began to suspect that something was amiss when they could not find a constant melting point for sucrose in work that they were doing

... if the food industry wants journalists and consumers to get real about risk, then it has to get real too ... the food industry is not doing itself any favors i say this after returning from the ift annual meeting and expo in new orleans ... few events targeted at food scientists would be complete without at least one hand-wringing session railing at the scientific illiteracy and ‘chemophobia’ of the public and the media when it comes to food ... is it any wonder consumers have an irrational suspicion of food science - delegates were repeatedly told - when the media is populated by arts graduates unable to grasp ‘scientific’ material and hell bent on turning the most innocuous story into a full-blown food scare? what they rarely acknowledge, of course, is that journalists are only part of the problem ... the elephant in the room is one large, schizophrenic beast called the food industry, which, let’s be honest, is sending out some pretty mixed messages ... mixed messages while food scientists know we’re all made of ‘chemicals’ and that ‘natural’, ‘local’, ‘organic’ or ‘minimally processed’ food is not inherently safer, healthier or more sustainable than ‘mass-produced’ food, this is not what their colleagues in marketing are telling us ... indeed, if consumers suspect ‘artificial’ colors, flavors, sweeteners and preservatives might be poisoning their kids, this is in no small part because food manufacturers are falling over each other to banish them, regardless of whether they actually believe they are doing any harm ... the message is clear, that the much-maligned (and legal and exhaustively-tested) substances must be bad for you, or why remove them? and what about bisphenol a (bpa)? half of the food industry is reassuring us that minute levels in can coatings represent a correspondingly minute, and acceptable level of risk, while the other half is scrambling to get rid of it faster than you can say 'bpa-free'

... despite initiatives such as the rapid alert system for food & feed (rasff), the eu food chain is still vulnerable to malicious activity for the sake of profit or terrorist type activity, according to a leading food safety expert ... speaking at the 2011 institute of food technologists (ift) binstead lecture in london, shortly before the current e ... coli crisis broke, tony hines mbe from leatherhead food research (lfr) said that the rasff yielded a useful database regarding eu food safety issues ... spanish oil scandal hines welcomed such systems, but said the little-known toxic spanish cooking oil scandal from 1981, when 1,000 people lost their lives and thousands were seriously injured, was a “very good example of just how big an issue we can create with food, and shows just how vulnerable the food chain is” ... the sudan 1 crisis – in which the carcinogenic food dye was used illegally to colour chillies and paprika and boost their value – began in 2003, gaining momentum in 2005 ... however, hines said most people in the food industry “had their heads buried in the sand and hoped the issue would go away” , although he said that when he wrote the first product recall notice out in 2003 that he knew sudan i contamination would be a massive problem ... the most recent dioxin scandal concerned tainted industrial fatty oils in german feed, and hines said he watched news broadcasts where the german authorities insisted that the incident was under control and that they knew where the dioxins went in the food chain ... so who do consumers believe? widespread fear of food fraud prompted such actions, said hines, with the chinese melamine-tainted infant formula scandal still a recent memory ... regarding this he said: “ did the authorities know about it before or after the olympics, and why didn’t we predict it was going to happen?” food safety hydra? hines added: “ sadly our educated food technologist knew that by using melamine as a contaminant they could increase protein levels

... gaining a better understanding of the colloidal systems used for drug delivery mechanisms may help food scientists to develop more efficient food colloids systems, according to unilever scientists ... the review, published in lwt - food science and technology, suggests that the modern food industry faces “a stiff challenge” in devising new techniques to deliver functional ingredients without compromising the structural or sensory characteristics of food products ... ” dr ashok patel, from unilever r&d, the netherlands and his co-authors added that through multi-disciplinary research, knowledge and expertise can be translated from the field of drug research into the development of better food systems ... however the researchers said that the use of colloidal systems to deliver ingredients in foods “is still an infant frontier,” adding that the successful application in complex food systems “will require a collaborative effort from colloid scientists, food technologists, formulation scientists and biologists ... ” functional formulation increased interest in the links between diet and health among the consumers has led to the emergence of a specialised category of food products, commonly known as functional foods ... these products are often food products fortified with micronutrients (such as vitamins and minerals), functional ingredients from natural sources (phytochemicals), or relatively novel combination of food ingredients, such as fibre added to soft drinks, fish oil added to bread, or human gut bacterial cultures added to dairy foods ... ” problems associated with adding functional ingredients to food products include the formation of ‘off tastes’, decreased product stability, changes in product appearance, and alterations in ingredients bioaccessibility

... a novel fish charcuterie product concept has been awarded top honour in an annual contest to identify and reward creative initiative amongst the new generation of french food technologists ... the contest was first organised in 1994 and each year groups of students from the school design an innovative food product as part of their studies ... they envisage their product to be eaten as canapé - an original finger food type of product that is characteristic of the french aperitif

... the uk needs to attract 137,000 new recruits by 2017 to replace retirees and support growth, says the food and drink federation, a third of whom will be for managerial roles and operational occupations ... the industry association plans to launch a major recruitment drive later this year, which will aim to reposition the food sector as a ‘career of first choice’ and repair the poor image it has amongst many job seekers ... food jobs have typically been seen as poorly paid and with low prospects, but that is due to the misconception that all roles are in production ... in fact, the spectrum of jobs includes scientists, engineers, food technologists and technicians, marketers and more ... this week a “warm up event” took place in the form of a breakfast meeting for the all party parliamentary food and drink manufacturing group (appg)

... the institute of food technologists (ift) has commended us congress for passage of landmark food safety legislation, which represents the largest changes in the country’s food safety laws in more than 70 years ... “this is a critical moment when it comes to the safety of the food we eat every day, because it puts science at the forefront of public policy,” said ift president bob gravani, phd ... ” key aspects of the legislation the legislation has a variety of new changes that will improve the safety of the food system from farm to fork ... four elements of this legislation are critical to protecting the food supply for generations to come: * product tracing-the u ... food and drug administration (fda) will be required to establish a comprehensive product tracing system to track the movement of food products effectively from farm to point of sale or service ... * performance standards-in order to continually reduce the risk of contaminants in foods, the secretary of health and human services will identify and determine the most significant foodborne contaminants and develop science-based guidance to assist food producers ... as a result, action levels (performance standards) will be set in place to encourage the food industry to strive toward a safer food supply ... * third party certification-designated imported foods will now need to be certified by a third party with expertise in food safety and under the oversight of the fda ... * preventive control plans-food manufacturing facilities will be required to develop and implement written plans based upon science that evaluate hazards that could affect the safety of food; identify and implement preventive controls; monitor the performance of these controls; and maintain records of such monitoring ... “this bill covers a wide range of food safety initiatives that will ultimately benefit consumers,” said gravani

... the recall of more than half a billion eggs linked to a nationwide salmonella outbreak highlights a need for better traceability in the food system, according to the institute of food technologists (ift) ... ift submitted recommendations on food product tracing to the food and drug administration (fda) in march – proposals that it said could help detect the causes of disease outbreaks and contain them more quickly ... some of its recommendations, such as requiring companies to keep more detailed food safety records and allowing fda more access to those records, are included the food safety modernization act, which is currently awaiting consideration in the senate ... ift vice president will fisher said: “product tracing is a critical part of the food safety legislation that is currently under review because it serves to protect and improve the food supply, not only here in the united states but throughout the global food system

... according to the institute of food technologists (ift), a nonprofit scientific society focusing on the science of food, a product tracing system would make it possible to identify food-borne illness outbreaks earlier as well as contain the outbreak faster ... a report issued earlier this year from the institute of food technologists (ift) to the u ... food and drug administration (fda) recommended guidelines that would establish a comprehensive product tracing system to track the movement of food products effectively from farm to point of sale or service ... “product tracing is a critical part of the food safety legislation that is currently under review because it serves to protect and improve the food supply, not only here in the united states but the throughout the global food system,” said ift vice president will fisher ... the recommendations from ift and the expert panel include: * creation of a standard list of key data or information to be collected * standardization of formats for expressing the information, * identification of the points along the supply chain, internally and between partners, where information needs to be captured * comprehensive record keeping that allows the linking of information both internally and with partners * use of electronic systems for data transfer * inclusion of traceability as a requirement within audits * required training and education on what compliance entails the report concludes that setting clear objectives for those in the food supply chain is the most appropriate approach to effective product tracing ... the fda’s center for food safety and applied nutrition commissioned ift to conduct this study on traceability in the food system ... the study authors, including experts from academia, industry, and government, collected information from 58 food companies involved in produce, packaged consumer goods, processed ingredients, distribution, foodservice, retail, and animal feed ... the analysis included a review of diverse product tracing methods, practices in non-food industries, and standards and regulations pertaining to traceability worldwide