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    Today, the United States spends $218 billion a year growing, processing, transporting, and disposing of food that is never eaten. Fortunately, there are a number of ways to reduce food waste.Click here to read IFT Achievement Awardee Edward Hirschberg’s solution for how we can address food loss due to poor transportation and storage. Link available in bio or copy/paste this link: http://bit.ly/IFTFoodWaste Today, we are celebrating women in science for International Women's Day! The International Women's Day is a global day celebrating the social, economic, cultural and political achievements of women. These particular five women have been at the forefront of some of today’s most complex and controversial scientific issues including genetic engineering and lab-grown meat. In addition to highlighting their work, these interviews explore the influence of gender in food and science. Click link in bio #IWD2017 #internationalwomensday #womeninstem #foodscience http://hubs.ly/H06wKB60 Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tons — gets lost or wasted. Fruits and vegetables have the highest wastage rates of any food. What can we do with spilled, wilted, blemished produce? Click here to read IFT Achievement Awardee Edward Hirschberg’s solution for bringing life back to the "ugly" lettuce. Link available in bio or copy and paste the following to view solution: http://bit.ly/IFTFoodWaste #Repost @hanna_instruments ・・・
The Hanna Texas team had a great time at @iftfoodscience's Lunch & Learn at @nasajohnson on 2/23. Hanna USA proudly sponsored this event featuring a talk by @nasa scientist Dr. Shannon Walker, a tour of the food lab facility, and behind-the-scenes tour of Mission Control! Thank you again to IFT and NASA for an incredible event.

Looking Back to Move Forward in the Kraft Cadbury Merger

They say if you just wait for a while things will come back around.  Well, that sure is the case with Kraft and confections, but now in an even greater or bigger position. The merger between Kraft and Cadbury places Kraft as the largest confectionery company internationally in areas such as chocolates, sugar confections, and a close second in chewing gum.

With such a presence, opportunities will arise for those in the food industry with vision and skills.

Cadbury’s Adams Gum Division, located in Whippany, N.J., has been very successful recently and I would expect this to not only continue, but also grow under more U.S. support and direction.  Also, this division’s possible reconsideration of nutraceutical products could or should be on the horizon.  Remember a product named Body Smarts?  Maybe the time for its resurrection is now? And could other “better for you” and high protein products be next in line? This growth could mean new opportunities for confectioners and food scientists alike.

Many questions linger after the announcement of the merger. Will Kraft consider pumping more resources in their old stable divisions like Caramel and Marshmallows? Will they be used as ingredients in new Cadbury chocolate items made here in the U.S.? Will they be looked at more seriously now, as new ingredients are available to improve the formulas and reduce product costs? Again, new opportunities for jobs would definitely be created.

Chocolate, which is Cadbury’s core expertise, continues to grow as a nutraceutical base and many new product possibilities seem promising here—be they solid chocolates or fortified with anti-oxidants, omega 3’s, etc..

Will older products like Snack Wells be reconsidered? The brand was very successful in the marketplace and with Cadbury’s chocolate support I am sure a variety of newly created, highly rated consumer products can be generated. Of course this would all require the special skills of food technologists and support staffing (i.e. engineers, flavorists, sensory screeners, etc.).

I was pleased to see Kraft take this move, and compliment it for “reaching for the stars.” This industry change can only be positive and open many opportunities for creative and skilled individuals. I would expect to see more lights being on at Kraft and Cadbury tech centers starting in the 3rd quarter of this year, maybe sooner. For those interested, the time is now to renew those resumes and CV’s and get those letters ready.

Let us wish Kraft success and that will in turn be good for us all.

Robert BoutinRobert Boutin
President, Knechtel

One Response

  1. Let’s hope that they can incorporate the ingredients that are good for you (ie anti-oxidants and the omega 3’s) into something that taste good without adding all of the preservative fillers that are in a lot of the foods already. I am looking forward to any new product launch that they may have in the pipeline.

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