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Brought to you by the editors of Food Technology magazine, The Weekly Newsletter delivers the latest news and research from the food science, technology, and regulatory landscape.

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The Weekly for July 8, 2020

 

Top Story

Preventing the next pandemic
As the COVID-19 pandemic continues, a new report warns that further outbreaks will emerge unless governments take active measures to prevent other zoonotic diseases from crossing into the human population and sets out recommendations to prevent future pandemics.

FAO predicts a global shortage of protein-rich foods
According to the Cornell Alliance for Science, a new report (pdf) out from the Food and Agricultural Organization (FAO) of the United Nations predicts there will be a global shortage of protein-rich foods this year due to COVID-19 and other factors.

 

Research Briefs

COVID-19 case spikes continue to hinder U.S. restaurant recovery
The recovery of U.S. restaurant customer transactions has stalled for the second week in a row as COVID-19 cases continue to increase in several states, reported The NPD Group.

Consumer perceptions of novel food technologies
In a review article published in Nature Food, researchers from the Institute for Environmental Decisions (IED) in Switzerland examine how heuristics and individual differences among consumers influence the acceptance of agri-food technologies.

How consumers think about dietary fats and oils
According to a new survey of 1,000 American adults conducted by the International Food Information Council (IFIC), change in healthfulness perceptions of dietary fats is mixed.

Targeted taxes, school lunch policies may benefit low-income populations
Targeted taxes on sweetened beverages and policies that strengthen nutritional standards for meals and beverages at schools may be effective tools for decreasing the purchase of sweetened drinks and reducing obesity among children living in poverty, according to two studies.

 

Company News

Motif FoodWorks collaborates to improve the sensory experience of plant-based foods
Motif FoodWorks has announced partnerships the University of Illinois at Chicago (UIC) and the University of Illinois at Urbana-Champaign (UIUC) to better understand and design the rheological properties of plant-based foods.

BlueNalu, Pulmuone partner to bring cell-based seafood to South Korea
BlueNalu, a food technology company developing cell-based seafood products, has announced the signing of a Memorandum of Understanding (MOU) with Pulmuone, a maker of healthy and environmentally friendly food products headquartered in South Korea.

Bunge Loders Croklaan to open Creative Studio in Turkey
As part of its focus on Turkey, the Middle East, and North Africa, Bunge Loders Croklaan (BLC), a leader in edible oils and fats, is expanding its worldwide innovation network with its first Creative Studio in the region.

Nespresso to expand its production center in Switzerland
Nespresso has announced a CHF 160 million (approximately $170.5 million) investment to expand its Romont production center in Switzerland to meet increasing consumer demand for its premium coffees and support international development in the coming years.

Ingredion completes acquisition of PureCircle
Ingredion Inc., a global provider of ingredient solutions to diversified industries, has announced the completion of its acquisition of PureCircle Limited, a producer and innovator of plant-based stevia sweeteners and flavors for the food and beverage industry.



Regulatory News

FAO partners to promote food security in vulnerable countries
The Food and Agriculture Organization of the United Nations (FAO) has been accredited as an implementing partner of the Adaptation Fund and will work with the international fund on projects to help vulnerable countries fight the harmful effects of climate change.

FDA publishes allergen removal recommendations
The U.S. Food and Drug Administration (FDA) has announced the publication of the manuscript “Allergen Removal and Transfer with Wiping and Cleaning Methods Used in Retail and Food Service Establishments.”

FAO director-general proposes a new structure to make agency more agile and efficient
The director-general of the Food and Agriculture Organization of the United Nations (FAO), Qu Dongyu, presented to the FAO Council a second set of measures to reform the UN agency.



IFT & Meeting News

SHIFT20 is only days away—secure your virtual seat today!
Join food ingredient and innovation experts from around the globe as they share the latest thought leadership, research, and insights informing the future of food. Virtually meet and engage with leading product experts. Listen in and share your questions and insights in real-time sessions discussing important topics like the sustainability of our food supply, equitable nutrition distribution, building food security into the megacities of the future, and data and the future of food safety. The virtual event and expo starts Monday, July 13.

Virtual Fun Run + Fitness = Get Fit + Support Students
There’s still time to register for Feeding Tomorrow’s 2020 Virtual Fun Run + Fitness! It’s an opportunity to get fit, be well, and help us raise scholarship funds for food science students. We’re here to help you get fit with wellness challenges while you help us raise scholarship funds for students in the science of food.

Starch Science Solutions
IFT Virtual Short Course | July 28–30 | 3 hours per day
Gain an understanding of starch science and its real-world application across clean label, sugar reduction, and plant-based formulations. Leading edge starch research and tools will be applied to solve challenges.

Survey of Flavor Technology: Applications and Interactions
IFT Virtual Short Course | July 28–30 | 4 hours per day
Get an overview of flavor chemistry and technology, interaction of flavors with food ingredients, application of flavors in food products, and the assessment of flavor quality changes. Includes in-depth training about the physical and chemical composition of flavors, sensory evaluation and descriptions of flavors, and the regulatory framework for use of flavor ingredients in the food and beverage industries.

Upcoming Events

NYIFT Suppliers Day and Career Fair

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NEIFT Food Industry Expo

Worcester, Massachusetts, United States

ALAMO SECTION GOLF OUTING

San Antonio, Texas

South Hackensack/Moonachie, New Jersey, Dora’s Naturals is a privately-owned natural food distribution and processing company. Dora’s serves several thousand retail locations throughout New York, New Jersey and Connecticut with both perishable and shelf stables foods and beverages. In addition, Dora’s is a HPP processor and is installing juice bottling and pudding manufacturing capabilities. Dora’s operates two facilities in Bergen County, NJ totaling approximately 130,000 sq ft. Title:    Director of Quality Control for Dora’s Naturals Inc and Worcester Creameries Corp. Location: The position will be based at Dora’s HPP/Juice Plant facility at 20 Knickerbocker Road, Moonachie, NJ 07074. Responsibilities : In this position you will responsible for the following: Dora’s : Developing and maintaining all quality programs for the HPP, juice and pudding operations including, but not limited to: HACCP, FSMA, SQF, Kosher, USDA, Organic and general regulatory compliance. The position will be responsible for onboarding new customers insofar as it relates to quality and regulatory compliance. Worcester : This position will be the senior and quality regulatory professional at this facility and will manage the relationships with our customers’ quality departments as well as with regulatory and certifying agencies (i.e. Kosher, organic, SQF, etc.). QA Director will be expected to travel to the plant as needed to conduct quality audits and training. The Worcester facility is located in Roxbury, NY, approximately 140 miles for Dora’s facilities.     General Responsibilities: Supervise the quality, supplier development, continuous improvement, quality training and quality systems functions. Develop and implement Quality plans and programs promoting sound and effective principles as set forth in company procedures, government standards and directives, and commercially-proven methodology and ensure that the department conforms to these principles. Improve the efficiency of the Quality organization through effective leadership, individual and group training, and process improvement. Ensure Safety Compliance with government standards and directives Perform initial quality planning and implement cost effective quality plans commensurate with customer requirements. Coordinate Quality activities with Operations, Sales, R&D and other departments Be responsible for the maintenance of quality records that document the quality status of material/products and will provide necessary information and cumulative data. Maintain a supplier rating system, inform vendors of their performance, and monitor trends and corrective actions.  Responsible for maintaining food safety, employee safety, quality standards and Customer specifications.  Report any food safety problems to personnel with authority to initiate action. Other duties as assigned.   Bachelor’s degree in Food Science, Nutrition or Biology or related technical field.  5+ years in the food manufacturing industry especially in the QA and Food safety department. Must have superior documentation skills with the ability to generate and maintain Quality System Procedures. Must have supervisory experience and ability to lead and influence others. Must have superior customer relations skills, be customer focused, a good presenter, and someone that is naturally seeking improvement. Auditor background is desired. Direct experience with GFSI certification schemes (SQF, BRC, etc) and holds a current SQF Practitioner’ certificate. Ability to operate all information technology related business systems, programs and applications in a manner that achieves efficiency, accuracy, and relevancy of information processing and reporting as it applies to this position...
Livermore, California, SUMMARY:   Key responsibilities are: (i) to work cross functionally with internal teams such as Sales, Quality, Production, and Purchasing to initiate and support the goals of the Product Development/R&D Team; (ii) be responsible for leading the team in the evaluation, development, and formulations of new powdered, capsule, and tablet nutritionals and dietary supplement products; (iii) support the company in bringing on new business by working with sales to build relationships with the Company’s customers; (v) motivate the department team to stay ahead of product trends and innovation in the nutritional, supplement and food space; (vi) lead both the sensory team and pilot program; (vii) have problem solving (including production) and critical thinking capabilities; (viii) able to see things from a 50,000 feet level and get granular in details and communicate effectively.   DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.   Oversee and work with the product development team and customers to develop and formulate new or existing products. Work with the Sales department to ensure product quotes are meeting customers price targets.  Collaborate on ideas to reduce costs when necessary. Oversee and input customers new and/or revised products into formula form and prepare it for quotation process. Oversee and work with the team to ensure overages are in all formulations that ensure product will meet specification at the end of shelf life. Oversee that all customer formulations are accurate and that packaging specifications are reviewed with the packaging managers prior to going to the customer for signature.   Collaborate with the Sales department on project management timelines for new products by providing feedback and details needed to be included in our development agreements with our customers Directly manage the product development process including benchtop development, pilot, scale-up, and production for powdered, tablet, and capsule products. Oversee food technicians in developing flavor systems in formulas or sending base products out to flavor companies as needed Oversee and prepare master manufacturing records (MMR) and review all MMR components to ensure finished product will be successful in meeting its specification. Collaborate with the Quality department in reviewing stability results of finished products and develop resolution of appropriate formula adjustments. Manage and provide technical guidance for troubleshooting manufacturing problems related to formulation and out of spec powders, tablets, and capsules Build alignment with operations and engineering to develop efficient processes in the production of new products to ensure manufacturing meets products specification.  Manage and participate in sourcing of new materials for new products. Gather initial documents and needed information for any RMSF, including pricing, minimum order quantities, lead times, and potential supply chain issues. Oversee the creation of raw material and finished product specifications. Manage the hiring, training, supervising, motivating, and development of the Product Development/Research and Development Department staff; manage schedules and workflow. Provide day-to-day guidance and oversight of subordinates; actively work to promote and recognize performance. Keep up to date on overall activities of the team, identifying problem areas and taking corrective actions. Provide any support required to assure group and individuals are meeting product development deadlines and company goals. Lead the RMSF process by following the raw material validation process consisting of supplier documentation, specification review, physical evaluation, and organoleptic evaluation. Manage the label review process of new and revised labels. Manage the PD department by providing priorities when going through the weekly sales grid. Manages the day to day operations in the R&D lab. Work closely with Production to plan for pilots, create blending instructions and any other items that need to be addressed to ensure manufacturability. Keep up on market trends of materials being used in the industry and new product innovation. Attend tradeshows, trainings and meet with suppliers to keep skills and knowledge current. Manage the Sensory Panel and train internal team to keep skills current. Lead and support product/company cost reduction projects. Leverage leadership skills to motivate your team and align others in the company to push new products through the pipeline to meet customers launch dates. Perform other duties as assigned by manager. REQUIREMENTS:   Bachelor’s degree (B.S.) in Food Science or related field or equivalent At least 5 years related experience or equivalent with experience in food/nutrition Demonstrated proficiency in supervising and motivating subordinates Experience with laboratory environment, equipment, and safety procedures Flavoring and formulations experience necessary Ability to manage priorities and workflows Ability to develop clear, concise, and timely oral and written reports Commitment to excellence and high standards Excellent written and oral communication skills Strong organizational, problem-solving, and analytical skills Versatility, flexibility, and able to work with changing priorities with enthusiasm Working knowledge of statistical analysis of data, laboratory instrumentation and troubleshooting, and laboratory analysis Acute attention to detail Ability to work independently and as a member of various teams and committees Proficient on MS Word, Excel, Outlook, Genesis and ERP Software  Working knowledge of regulatory requirements Ability to speak, read, write, and understand primary language(s) used in the workplace Bilingual skills a plus. Competitive salary, Health Insurance, 401K, Paid vacation and sick leave...