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Check out the October 2020 edition of The National Provisioner: Epic disruption: The State of the Industry 2020. This year has been an anomaly because of the effects of COVID-19 on the food industry. This special report helps provide insight as to why and how the pandemic has affected the industry.
Any plans for 2020 were shredded as the novel coronavirus spread, and today the animal protein industry is still finding its way through the mess of a COVID-19 pandemic that hasn’t yet ended.
Because of COVID-19, 2020 is the ultimate anomaly. Millions of Americans are working from home or sequestered at home. The marketplace disruption caused by COVID-19 spells uncertainty for the year’s most anticipated food and beverage trends.
A historically tight labor market and pandemic combined to test the meat industry’s workforce this spring. The result? A reckoning with long-ingrained challenges.
COVID-19 has been brutal on the industry. We have seen major producers temporarily shut down, entire segments put out of business, regional disruptions and politicians getting involved in the manufacture and distribution of meat and poultry. I am not telling you anything you don’t know; we have all lived it.
Few could have predicted the changes the retail and foodservice industries would experience in the first half of this year. And while the past few months haven’t been without challenges, the seafood department was poised for growth heading into 2020 and many of those opportunities remain.
Like many businesses and people who would like to find a reset button for 2020, the veal industry — from farmers to processors — feel the same way. Can anyone even remember what we were anticipating and implementing the first two months of 2020? The impact COVID-19 has had on people and businesses is so unparalleled that it overshadows any original plans for 2020.
When a look ahead was taken a year ago at this time, the discussion focused on the pending game-changer. That is, when and how much will the China market reopen for U.S. chicken?
Every person and every business was presented challenges they had never faced before. Nonetheless, the turkey industry’s response to the challenges it has faced during the past several months has been remarkable.
Demand drivers. Even without a worldwide pandemic, economic shutdowns and disruptions in food processing, Dan Basse would have covered demand drivers at the 15th annual Feeding Quality Forum.
Unprecedented. Uncertain. Historic. Frantic. Challenging. Words have been used daily to describe the sudden havoc COVID-19 wreaked on the food system and the economy as America worked to slow the spread of the disease and save lives while we kept a nation fed.
Margins in the food industry have always been thin. This is because retailers and other customers are continuously pushing food manufacturers and suppliers to lower costs.
According to industry estimates, at least one-third of food recalls in North America may directly be related to sanitation, hygiene and material handling issues in food facilities. On an associative note, the CDC lists unsanitary equipment and surfaces as one of the top five contributing factors of foodborne illness outbreaks.
Ingredient technology to produce clean-label products that meet quality expectations is leading development in gums, binders and other emulsifiers. Additionally, use of gums, binders and emulsifiers to make plant-protein-based meat analogs more similar to meat products continues to progress, says Wes Schilling, professor of food science at Mississippi State University.
Many meat and poultry processors, trimming and deboning equipment manufacturers and universities continue to pursue automation and robotics for the trimming and deboning process.
