Our client is a major supplier of gums and stabilizers. For over 100 years, they have been helping customers create product success stories. They believe in providing their customers with solutions to their texture and stabilization challenges, not just selling them one particular product. They have a new opportunity for a Technical Service Representative at their mid-Atlantic location.read more
Our client is a new division of a $20 billion Korean conglomerate that was established in 1953. They have developed their business portfolio into four core sectors, Food and Food Service, Bio and Pharma, Entertainment and Media, and Retail and Logistics. Based in Brooklyn, NY, the new division seeks a Director of R&D to develop new Asian products sold B2B in the US.read more
A friend of mine is trying to lose weight and wanted to check whether her strategies were sound. She said she counts every calorie, avoids nuts because of the high fat content and snacks only on sugary (but fat-free!) foods. Was she on track?read more
On May 27, 2016, FDA published its final rule to implement the intentional adulteration (or “food defense”) provisions of the FDA Food Safety Modernization Act (FSMA). Click here for a copy of the final rule. Click here for an FDA fact sheet summarizing the final rule.read more
Most folks that you talk to nowadays have questions about their food, where it comes from and how it is produced.
We have become an urban society. It’s incredible to me how much inaccurate information is on the internet and social media sites.read more
One way to enjoy more nutritious and delicious summer foods is to include more sensational summer berries. Berries encompass tantalizing tastes for everyone to enjoy from tart blackberries to sweet blueberries; there is a berry for everyone. These nutritional powerhouses deserve a place in everyone’s diet because they can aid in disease prevention.read more
IBM today announced that it is working with a consortium that includes Dole, Golden State Foods, Kroger, McCormick and Company, Nestlé, Tyson Foods, Unilever and Walmart to bring the benefit of blockchains to the food supply chain.read more
Businesses that prepare and serve food must ensure that it is safe for their customers to eat. Here we take a look at the seven principles of HACCP.read more
Robert Byron / DreamstimeIn an interesting before-you-reach-for-that-hot-dog style report released last week, Sports Illustrated compared and ranked the food-safety climate at every Major League Baseball park in the United States. Seattle’s Safeco Field came in first, while Tampa Bay’s Tropicana Field brought up the rear. My favorite (and hometown) ballpark, Boston’s Fenway, ranked second.read more
Mary Ellen Camire is professor of food science and human nutrition at the University of Maine. She’s also the director of the University of Maine Sensory Evaluation Center, where much of her research focuses on how consumers respond to Maine-specific commodities, like seaweed, potatoes, berries and grains. We talked with her about her background in nutrition, why where you eat matters when you are taste testing and how the lab works with new local foods.read more
Moira is by far the best recruiter I have ever worked with. She goes beyond what’s expected of her, not only finding the perfect fit for both the candidate and the employer, but also making sure the candidate feels comfortable throughout the interview process. She was always up front with information and gave me tips on how to communicate with each person I interviewed with. She truly cares about the candidate and the employer and what’s best for each, not just filling a position and moving on.Sarah E.
I have known Moira McGrath since 1993. She is a true professional with a vast knowledge of the Food and Beverage industry. She is approachable, honest, trustworthy and a true pleasure to work with. She has placed me in two excellent roles and I am grateful for her “partnership” in the process.Mary M.