COVID-19 is Challenging Food Scientists When it Comes to Ingredient Options, Finished Product Quality and Nutrition Labels
Manufacturers are looking to make quick formulation adjustments, and may need to replace any problematic ingredients to deliver comparable end-products
The food manufacturing world is watching an unprecedented reality unfold during the COVID-19 pandemic. Major shifts in demand, distribution, sales and supply chain have some companies scrambling to respond to significant disruptions to the status quo. In addition to workforce reductions, raw material and ingredient shortages and price increases are driving a need to adapt quickly as pricing models are suddenly upside down.
More common now than ever before, manufacturers are looking to make quick formulation adjustments. They may need to replace any problematic ingredients to still deliver a comparable end-product.