Consumers may be wasting more than twice as much food as commonly believed

U.S. foodservice industry set to rebound to pre-pandemic levels by 2023 July 29, 2020

The latest research from Mintel shows that after several years of growth, the foodservice industry is expected to decline by up to 30% from 2019 to 2020, following nationwide dine-in bans/restrictions, restaurant closures, job losses, and lowered consumer confidence.

COVID-19’s impact on lifestyles and eating behaviors in Asia July 28, 2020

According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.

U.S. restaurant industry recovery stalls with no improvement in six weeks July 27, 2020

COVID case surges across the United States and the subsequent rollbacks in re-opening plans have stalled the U.S. restaurant industry’s recovery, reported The NPD Group.

Lee Kum Kee awarded LEED Platinum certification for Xinhui production base July 21, 2020

Lee Kum Kee, an Asian sauce provider, has announced that its Xinhui Production Base was awarded LEED (Leadership in Energy and Environmental Design) Platinum certification.

Consumers prefer ‘cell-based seafood’ July 21, 2020

A study published in the Journal of Food Science and also discussed during a SHIFT20 session entitled “First Look at Nomenclature Research for Seafood Made from Fish Cells,” explores the nomenclature surrounding cell-based or cultured meat, poultry, and seafood in the United States.