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Food Industry Executive’s Top 5 Articles for September
We’ve arrived in the final quarter of the year. If you missed September’s food industry news, here are our top articles from the month to keep you informed.
COVID-19 guidance is everywhere — from the CDC, OSHA, the FDA, and more. But how do you effectively put all that guidance into practice at your plant? Paul Medeiros of NSF International talks about strategies for keeping workers safe in an industry where COVID cases have been soaring.
As a result of the COVID crisis, consumers are buying more functional foods and beverages. And a new study from the Hartman Group predicts this might be a long-term shift in consumer behavior.
Prompted by the pandemic, three out of four consumers say they’re focusing more on staying healthy. Recent research identified several shifts in consumer behavior, and all of them have something to do with health and wellness.
This year has brought many challenges to the food industry — including heightened safety regulations, changing consumer demands, and supply chain disruptions. Find out how advancements in science and technology can help the industry navigate these challenges.
As sustainability moves from trend to structural change, pet owners are looking at more than packaging materials when picking out their pet’s food. From sustainable sourcing to animal welfare, learn what else is driving pet product purchasing decisions.