The coronavirus pandemic has turned our world upside down in many ways. As it’s challenged consumers, it has also challenged our foodservice/restaurant and retail customers to become increasingly innovative in how they serve their customers.

As the COVID-19 pandemic stretches into the summer with no true end in sight, dairy processing companies must find ways to continually navigate their businesses in uncharted waters.

During my school days, I visited a dairy plant that produced a limited variety of products with dedicated equipment for each type of product.

Throughout its 150-year history, Graeter’s Ice Cream has had to face “Black Swan” events to survive for another generation.

An essential lesson for the food industry to learn from the first six months of 2020 is just how quickly consumer behavior, preferences and loyalty can change — even when you do everything right.

Having been in business for 106 years, there are a lot of lessons learned and then passed down through generations that help build strength, security and longevity for a company.

Global events such as COVID-19 heighten the interconnectivity of the food supply chain.

As communities throughout the world look for ways to minimize the risk of COVID-19, maintaining and boosting good health is top of mind for many.