new opportunity for a Director– Bakery Equipment at their location in the Northeast. The Director’s primary responsibility is to manage and support the Company’s bakery sales and installation teamread more
If you want to see what the convergence of social media, government, questionable studies and a polarized society can do to torpedo food science and relevant research, you need look no further than the organic food movement. In the 1980s, it looked like the word ‘organic’ as a food descriptor would go the way of the word ‘natural,’ that is, ubiquitous, confusing and more a marketing term than a definition. A few months back, a New York Times article said that the food industry never let science get in the way of a good marketing gimmick.read more
A new scientific study shows that eating cheese may actually increase how much someone likes the wine they are drinking. The study, published in the October issue of the Journal of Food Science, used a new sensory evaluation method and found consuming cheese while drinking wine impacted the description and preference of different wines.read more
Back in 2010, as I was winding down my career in New York City as an advertising executive, I swore that in my next life my only boss would be me. However, it took a lot of schooling and some help from some wonderful colleagues to finally give me the wings and courage to fly on my own in 2015.read more
n the weekend starting October 15, thousands of registered dietitians and nutrition experts will gather in Boston for one of the largest annual food and nutrition conferences in the U.S. The event, called the Food and Nutrition Conference and Expo (FNCE) is hosted by the Academy of Nutrition and Dietetics—the world’s largest organization of food and nutrition professionals, with more than 100,000 nutrition practitioners.read more
Frank Yiannas, vice president of food safety at Wal-Mart Stores, discusses the strategy for reducing risk and providing consumers with safe, affordable foods at America’s largest grocery chain. He spoke with WSJ’s Sarah Nassauer at the WSJ Global Food Forum in New York.read more
On Sept. 30, the Food and Drug Administration sent a warning letter to Shin Ho Sing Ocean Enterprises Co. Ltd. in Kaohsiung City, Taiwan, to inform the company that its HACCP plan for frozen, cooked saury did not meet federal requirements.
The warning letter explained that FDA had acquired a copy of the firm’s HACCP plan during a June 13 inspection of Hadson (Toko) Trading Co. Inc., an importer of fish and fishery products in Maspeth, NY, that imports saury, a type of fish, from the Taiwan processing facility.read more
Late last month, Blue Bell Creameries was hit with yet another product recall due to possible Listeria contamination. The ice cream’s cookie dough ingredient is believed to be the culprit. Now, the same recall includes one large grocery retailer, along with a popular brand of meal replacement bars and one more ice cream company.
Publix brand Premium Chocolate Chip Cookie Dough Ice Cream has been recalled in connection to the Listeria contamination.read more
Our client operates one of the most extensive and complex wine bottling operations in the world. From the time they were founded, their success has been driven by people who challenge the status quo and continue to ask “What’s next?” That’s why you’ll find innovation around every corner. They have a new opportunity for an Account Manager – Ingredient Sales. This individual may be located anywhere near a major airport (preferably Midwest).read more
The Sensory Director will lead the Sensory Evaluation function and is responsible for planning, influencing and executing sensory research in accordance with business strategies and plans and in partnership with cross functional stakeholders. The role is both managerial, coaching and directing staff; and technical, embedding sensory best practices into the organization.read more