Behind the Scenes of Food Technical Recruitment: Insights from Alex Marshall
The food industry is a complex, fast-moving world, particularly when it comes to the people behind the products. In a recent episode of TheMore People Podcast, our CEO Andrew Fitzmaurice sat down with Associate Director Alex Marshall to talk about his 19-year journey in food technical recruitment, the evolution of the sector, and why talent is becoming harder to find.
From how Alex "fell into" recruitment to the challenges of finding skilled technical candidates today, this conversation shines a light on a niche but critical area of the food industry.
A Career That Started with a Bold Ad
Like many in the industry, Alex didn’t set out to become a recruiter. After graduating with a degree in Sports Studies and aiming to become a PE teacher, he was stopped short by a lack of school funding. That’s when he came across a recruitment advert promising big earnings. Intrigued, and a little tempted by the idea of earning £60k in his first year, he applied. The rest, as they say, is history.
"I was one of those who fell into recruitment," Alex said. "But 19 years later, I’m still here and loving it."
The Shrinking Talent Pool in Food Technical
Alex quickly turned the conversation to the current challenges in the technical food recruitment space. One key issue? The talent pipeline is shrinking.
“There are fewer people coming into the food industry,” he noted. “It’s not seen as glamorous compared to other careers, but actually, it offers some amazing opportunities.”
This isn’t just anecdotal. Alex referenced conversations with industry bodies like the Institute of Food Science & Technology (IFST) and the British Society of Bakers, all echoing the same concern: how do we attract more young people into technical roles in food?
Changing Attitudes and Sector Crossovers
Despite these challenges, there’s been a shift in how businesses approach hiring. Alex explained that clients are becoming more open-minded about candidates who come from different product categories, or even different functions entirely.
“In the past, if someone hadn’t worked in ready meals for M&S, they probably wouldn’t get through the door. Now, we’re seeing more crossover between food manufacturing and fresh produce, and even from operations into technical,” he said.
This openness is a positive sign, especially in a market where quality candidates are in short supply. The ability to transfer skills from one product or process to another can be a game-changer for both businesses and candidates.
More Than Just Science Degrees
While food science graduates are an obvious target, Alex emphasised that many technical professionals don’t start with science backgrounds. In fact, several leading food businesses run graduate schemes that welcome people with degrees in history, languages or economics. What they’re really looking for is potential, not just academic credentials.
“Some of the best candidates I’ve placed didn’t come from a science background. They were smart, driven, and passionate about the industry,” he said.
Climbing the Ladder from QA to Technical Director
A common route into technical roles starts on the shop floor, in quality assurance (QA) or quality control (QC). These roles, while often overlooked, are the backbone of ensuring products meet the high standards we all take for granted.
Alex explained, “QA and QC teams make sure that the food going out the door is safe, legal, and up to spec. It’s detail-heavy work, but it’s vital and it’s often the first step toward becoming a technical manager or director.”
Why Robots (Still) Can’t Replace Recruiters
The conversation also touched on the role of AI and automation in recruitment. While technology can streamline some processes, Alex argued that it can’t replace the personal insights that come from human interaction.
“A robot can’t understand company culture, or the personality that will thrive in a team. That’s where recruiters add real value,” he said.
This applies across the food industry too. While automation can assist with consistency and efficiency, the creativity required in product development, and the judgement needed in quality control, still rests firmly with people.
Food Trends Are Driving Change
From plant-based innovations to cotton candy grapes, the world of food is changing fast. And behind each new product is a team of passionate foodies, technical experts, and creative minds bringing ideas to life.
“Food trends keep this industry exciting. Whether it’s developing a new ready meal or working on varietal breeding in produce, there’s always something new to discover,” Alex added.
Final Thoughts
Alex Marshall’s insights are a powerful reminder of how dynamic and rewarding a career in food technical recruitment can be. The industry is facing real challenges, especially when it comes to talent, but with the right mindset and a willingness to adapt, there are huge opportunities to be had.
At MorePeople, we’re passionate about helping businesses find the right fit and helping people build careers they’re proud of.
