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Obesity. Demographic shifts. Technology. Recession. All these and more will affect what fills our plates in 2011.

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Spencer Green
Chairman, GDS International

Sales and the 'Talent Magnet'

A lot is written about being a ‘Talent Magnet’, either as a company, or as President. It’s all good practice – listen, mentor, reward, provide clear goals and career maps. Good practice for the employer, but what about the employee?
25 May 2011
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Top Stories

Safety first

Paola Testori Coggi, Director General for Health and Consumers at the European Commission, reveals the history, importance and impact of the Better Training for Safer Food initiative across Europe and the rest of the world.

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Latest News

Editor’s Choice

  • Meaningful metrics

    CIO of Coca-Cola Enterprises, Esat Sezer, explains the role of IT in the company’s business transformation programme.
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  • What’s in your food?

    Recent European Commission legislation has stepped up the battle for country-of-origin and nutritional labelling.
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  • What are they selling our kids?

    Governments should regulate marketing unhealthy food and beverages to children, says European Commission.
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  • A tale of two epidemics

    CEO of Kraft Foods Inc, Irene Rosenfeld, confronts the challenges of the food industry in the 21st century.
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  • Organic versus conventional foodstuffs

    People choose organic food for many reasons: because it tastes better, it’s safer, it’s more nutritious and it ensures better animal welfare. But is organic food a healthier...
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  • The price of food

    There is no doubt that the era of cheap food is well and truly over. But could regulation improve the industry and stop speculation from sending food prices even higher?
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Readers’ Choice

  • Safe and sound

    Food testing is, of course, paramount if you want to avoid a potential devastating safety scare, says Dr Paul Young, Senior Manager, Business Development, Waters Corporation.
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  • Succeeding in tough times

    In an increasingly competitive and challenging market, where competitors are slashing prices, food costs are rising and consumers demand more information and choice, surviving...
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  • Food safety around the world – light at ...

    Despite regulations across Europe being tightened in order to provide a greater degree of safety assurance, problems that further erode consumer confidence still arise with...
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  • The ultra performance food safety system

    How food safety lab increases speed of LC/MS analyses by five times – tripling overall output. An Industry Insight by Waters
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  • The traceability issue

    An Industry Insight by Marty Kerluck – New Business Development Manager, Prisym ID
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  • The appliance of science

    EFSA was established initially in 2002 in Brussels, becoming a fully-fledged independent agency the following year under Executive Director Geoffrey Podger.
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Executive Interviews

An innovation driver

Calvin Grieder reveals how Buhler is making important contributions in the areas of food, raw materials, energy and the environment.
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Food grade lubricants – pure and simple

Colleen Flanagan looks at how implementing food grade lubricants doesn’t mean sacrificing performance or increasing operating costs
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The gold standard

Victor Ferrari sheds some light on recent Pycnogenol research areas and its functional food and beverage applications.
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