Creating quality cannabis-infused food and beverage products requires ingredients that meet manufacturers’ rigorous standards, from safety and transparency to innovation and customization.

A year ago, almost nobody could have imagined how dramatically everyone’s life would change in 2020. What we eat, how we purchase it, and how we prepare and eat it are among the most far-reaching impacts we have seen because of the COVID-19 pandemic.

Post-COVID-19, consumers will gravitate towards trusted brands that remind them they're part of something bigger and provide a sense of community. Likewise, expect consumers also to respond to messaging that highlights key themes of comfort, safety, stability and practicality.

The new co-manufacturing division of BumbleBar, Inc. recently recruited its quality food safety manager from Archer Daniels Midland, one of the world’s largest food processing companies.

While trick-or-treating may look a little different this year, heritage candy and chocolate company, See's Candies, debuts new candies for the Halloween season.

Vincent Ahmuty joins MORRE-TEC with 10 years of experience in the food industry working with dried fruit, nuts, grains, spices, cheese, and chips. 

From April to August 2020, the American Frozen Food Institute (AFFI), in partnership with North Carolina State University (NC State) researchers, conducted a scientific literature review to understand the nature of survival and persistence of SARS-CoV-2, the virus that causes COVID-19, in foods and on food contact surfaces and food packaging materials, and the potential for foodborne transmission.

Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80% of the world with its products and services, recently highlighted BactoCEASE®, a food safety ingredient for protein applications. This liquid-based antimicrobial is designed to protect ready-to-eat meat and poultry products from Listeria monocytogenes.

Mintel predicts total market sales to rebound to pre-pandemic levels by 2023, with limited-service restaurants (LSRs) including fast food and fast casual restaurants, bouncing back more quickly and representing a notably larger share of the market.