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.

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As the world’s population continues to grow at a rapid pace, so must our ability to feed it. To meet this need, companies are seeking new ways to enhance and expand their capabilities to safely produce and distribute food across the globe, making the journey from farm to table more complex than it once was. Although rare, food safety and security concerns do arise, and when they do, time is of the essence as public health and lives are at stake, not to mention the livelihoods of industries, companies, and employees. Because of this, food traceability has become increasingly important.

In this podcast episode, we will explore the benefits, challenges and opportunities traceability provides and how disruptive technologies like blockchain can help to revolutionize our ability to respond to critical food safety and security concerns.

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There’s more to starting a food company than a new idea or a family recipe. Creating a food-related product that is scalable, in a market segment that isn’t already saturated can be difficult – no matter your connection to the industry. Even if you get that far, selling into stores and gaining market traction is another hurdle to tackle. During this episode, Dan Staackmann, founder and CEO of Upton’s Naturals and Paul Tasner, CEO of PulpWorks, Inc., will discuss how they got their start, how they scaled their business, and what the roadmap looks like for a successful food start-up.

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