Building solid foundations for Solina’s future
To continue delivering unique sensory food experiences and innovative concept-based solutions to the fast-evolving food industry, it’s vital for us and our clients to get the right people on board today so that – together – we can overcome tomorrow’s food challenges. Success hinges on investing in human capital – and Future Talents has been created as a strategic vehicle that consolidates our teams’ existing know-how, while attracting young newcomers who will become the foundation of our strength in the future.
Building up and investing in our human capital
We’re continuously on the lookout for promising hires to join our multicultural community of professionals to keep pace with Solina’s strong growth.
As the food industry grows increasingly complex, and with young recruits taking up to two years to fully understand every facet of our business, we decided to take a more proactive approach to staffing our teams with the talent we need.
Future Talents recruits new entrants to the sector directly from University or their first job, putting them through a unique and comprehensive two-year programme that prepares them to take a leading role in Solina’s future. In line with our focus on diversity and building bridges across cultures, we seek passionate young food professionals from all around Europe – ideally, one person from each geographical zone.
Across Europe, 45 enthusiastic trainers within the group volunteered to share their experience and know-how with Future Talents, integrating them with different teams so they learn a broad range of technical and commercial skills first-hand from both internal and external experts.
Future Talents divide their time between a local project – where they learn about Research & Development and Solina’s internal processes – and working on site in several European countries, meeting diverse teams and gaining experience of operational settings. There’s a focus on particular country specialities, for instance the Belgian team’s expertise in meat and sausages.
The second year is more commercially oriented with:
- Training in client relations
- Understanding the market
- Developing the right personal skills for a successful career