Food Processing SIG Chair Mariella Barra interviewed Simon Langley about his career in the food industry. 
Kindly introduce yourself
My name is Simon and I work for Pilgrim’s UK as Packaging Technology Manger. I have worked in the food industry for just under twelve years.
What is your job role and what does it entail?
I work for the central business function and my role in the packaging team broadly covers innovation and sustainability. Overall, this is more of a supporting function to the business and factories rather than being involved with day-to-day activities. Projects tend to be medium to longer term. Sustainability within packaging generally means using ‘no, less or best’ materials or those which can offer the same function with a reduced or lesser impact. Innovation covers newness to functionality or enhancements which aid the product, process, consumers, or any other part of the supply chain.
Please highlight challenges and opportunities associated with your job, as well as lessons learnt
The company I work for is large. The primary focus is with getting food products manufactured in a timely and cost-effective manner when customers need them. Any newness naturally involves disruption, change and unfortunately some trial and error. Developing new products or packaging can often seem like swimming against the flow, but provided the reasons for the change are justified, there are opportunities to have a large impact with sustainability, innovation or both.
Do you have job satisfaction?
In general, yes, but it’s sometimes easy to feel like the impact you have in a big machine isn’t that great. With change or ‘newness’ you need to be patient. There is a large amount of time, effort and dedication in the food industry to getting new products made, launched and developed in a safe, cost effective and considerate way. I’d encourage everyone to embrace failure and learn from mistakes.
What is the possible career progression in your role and in the food industry?
I started out based at a manufacturing site, and there are options available to progress up the ranks in product, process and packaging development. I don’t think a degree is necessary, and there are plenty of people in senior positions with and without one. I would encourage anyone to go to university if that is an option available to you and your chosen career path may require a specific background. It can help in future if you plan to return to studying, and it can help with broadening your understanding of an industry or subject are. Transferrable skills are important, and I’d imagine any skills and experience learned in a food business could be applied to other parts of the supply chain, i.e. working for a supplier, retailer or just about anyone else connected to the food industry.
What do you think are the benefits of collaboration, team working and mentoring in the food industry?
I know it’s a cliché, but Rome wasn’t built in a day, and it certainly wasn’t built by one person. In a food business it takes multiple departments or disciplines which need to come together in development and launch of a new product or piece of packaging. I do feel collaboration could be improved in the industry, and what tends to be lacking is a bridge between academia, suppliers and the industry. There are some great ideas out there which might save time, cost or generally make things better. I feel there is often a perception of cost associated with seeking support in some areas and sometimes a greater desire to ‘DIY’. I’d encourage anyone new to the industry to ask for a mentor and remember to be critical of your manager. A good manager will help and support you in your career journey, they shouldn’t be holding you back. I’ve been fortunate (so far) to have great managers who have supported me and allowed me to progress.
What are the relevant professional bodies in the food industry and their benefits?
Professional bodies offer networking opportunities and ways to build up knowledge of the wider industry. I’d encourage anyone to seek out and join (making sure you ask your employer if they will fund your membership) a relevant professional body, either food or materials specific.