FoodNavigator-USA Podcast

Frustrated that many of the underlying health conditions that increase the risk of contracting COVID-19 disproportionately impact black, indigenous and people of color, the founder of Uplifting Results Lab wants to help close the race-related health disparity gap and empower all consumers to take control of their health “from the inside out” with accessible, science-based nutrition solutions.

Over the last two weeks of September, members of the Organic Trade Association met virtually with 30 legislators on both sides of the aisle from 19 states to advocate for policies that they say will help all farmers mitigate and adapt to climate change, which the trade group characterizes as an “existential threat to our world.”

With last week’s launch of the community building and mentoring organization Project Potluck, three food and beverage industry executives hope to improve access and diversity in the CPG industry by tackling fundraising limitations, networking gaps and “good old fashion bias” that they say have held back entrepreneurs who are Black, Indigenous and people of color.

At six months into the pandemic, we are well-past the frantic pantry stocking days that left many store shelves bare, and yet, the broad product selection available in stores before the coronavirus outbreak has not returned – prompting questions about whether this slimmed down selection is the new normal and what it means for industry.

Last Friday marked six months since the coronavirus pandemic was declared, which for many Americans means six months of either risking exposure to go to work as essential employees or six months of working remotely from a repurposed kitchen table or other spot in their homes while also potentially balancing family care or isolation.

As many schools negotiate how to teach children safely during the ongoing coronavirus pandemic, they also must navigate how to feed them – a challenge that will require creativity and cooperation from regulators, legislators, and school nutrition professionals as well as food & beverage brands and service providers.

After years of declining sales, dairy milk is on the rise again thanks in part to the coronavirus driving a resurgence of baking, cooking and eating at home, but to keep the momentum going during and after the pandemic, industry stakeholders are reviving the iconic and wildly successful ‘got milk?’ campaign.

An unexpected partnership between one of the largest dairy cooperatives in America and a technology powerhouse that is more often associated with cubical farms than actual farms is taking on some of the biggest threats to the US food system to help farmers produce more food, more profitably and more sustainably.

The Dietary Guidelines Advisory Committee’s recent recommendations that children under 2 years avoid all added sugar to ensure they consume the nutrients they need without excessive caloric intake may not go far enough to drive a significant change in children’s diets and taste preferences as they age.

As Americans continue to stay at home during the coronavirus pandemic, they increasingly are living vicariously through social media influencers, many of whom have yet to raise their advertising rates to reflect their higher engagement – making them a timely investment for food and beverage brands expanding their online presence.

As consumers settle into living with the threat of the coronavirus and better understand their grocery needs while staying at home, their priorities inevitably will shift from panic purchasing any and all products to stocking their pantries more selectively with those that not only will nourish them but also their communities and the planet.

While the coronavirus has hit hard the food and beverage industry over the past four months, players across the supply chain have worked closely with federal agencies and the government to improve manufacturing processes and temporarily ease what the Consumer Brands Association characterizes as “outdated or flawed pre-pandemic policies.”

While the ongoing coronavirus pandemic has exposed many vulnerabilities and inequities in the current food system, ranging from supply chain fragility to worker safety, it also is opening minds – and doors – to promising sustainability solutions brought forward by entrepreneurs and early-stage companies.

For emerging brands or companies with unfamiliar products that relied on chefs to introduce their food or beverages to mainstream consumers, the shuttering of restaurants during the pandemic has been especially devasting, but, according to the co-founder of the tahini brand Soom Foods, creating a new category and building a successful CPG business is still possible.

The ongoing coronavirus pandemic has reshaped virtually every aspect of American’s lives, including what, when and how we eat, according to research from the flavor, ingredient and color company Flavorchem, which found our emotions are influencing our food selection more than ever.

Even though Andrew Abraham has helped millions of people live healthier, more vibrant lives first as a medical doctor and then for the past 12 years as the founder of the organic protein shake and bar brand Orgain, he wanted to help more consumers learn about and access healthy nutrition, which is why he recently donated $150,000 to emerging brands that shared his values and mission.

Supply chain snags, consumer stockpiling and retailers reprioritizing what to stock during the initial phases of the coronavirus pandemic meant many consumers had to go without their favorite brands and switch to available alternatives, but according to one branding expert, those lost sales are not the same as lost consumers.

Even before the threat of the “quarantine 15” – or the idea that some Americans are at risk of packing on 15 pounds during the pandemic due to stress-baking, mindless snacking and reduced physical activity – the rate of obesity in America has been stubbornly rising, creating a challenge and opportunity for the food and beverage industry.

While consumer interest in where food comes from and how it is produced has been growing in recent years, an organic industry leader says the coronavirus pandemic has turbocharged shoppers’ interest in local, organic and sustainably produced products as well as alternative distribution channels.

Once relegated to the dusty back corners of kitchen cupboards or quickly swigged by only the most devote health-conscious consumers, apple cider vinegar has been thrust into the limelight by the coronavirus pandemic for its claimed immunity, beauty-enhancing and cleaning benefits.

While some food and beverage brands have enjoyed tremendous growth following the coronavirus outbreak, others have been completely "pummeled" by government and consumer response to the virus – revealing a division that could provide a road map for the rest of the pandemic and potential economic downturn that will follow.

As measures designed to flatten the curve of the coronavirus pandemic continue to flatten the economy simultaneously, many companies are making tough decisions to survive, including whether to pull-back on expansion plans, lay off employees, rationalize SKU production, or push forward with strategies laid out pre-COVID-19 with hopes for a speedy economic recovery.

As the infection rate and death toll of the novel coronavirus continue to climb, more Americans are re-thinking their diet to help ward off infection, as illustrated by the dramatic increase in sales of immunity products and people buying them in the US.

Even as packaged food and beverage companies scramble to meet increased consumer demand while also compensating for setbacks during the ongoing coronavirus pandemic, many are shifting already limited resources to employees, customers in need and the broader community.

Americans are drinking more coffee than ever before – and not just because fears of coronavirus are keeping them up at night or because they suddenly need an energy boost as they navigate new demands that strain work-life balance.