This presentation will relate the various food trends that have emerged partly due to the pandemic, but also to consumer demands. Most of these will progress into the future and include:

Comfort foods for a wider range of consumers – including Plant-based “meats”, vegan foods, indulgent foods
Dining to Doorstep – e.g., via delivery, shopping services, store pickup
Technology and digitization – enabling consumers to know more about their foods, help with traceability, allow for collection and gathering insights from data, and contactless payments
Balance of e-commerce and supreme service to keep customers coming back
While these are exciting developments, they can lead to food safety issues if not controlled well. This presentation will touch on these trends, highlighting possible food safety challenges with each and how they can be overcome. These risks are manageable if those who are charged with (1) managing risks and (2) providing regulatory oversight are fully engaged and collaborating.

Presenter:

Ruth L. Petran, PhD, CFS.
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