The COVID-19 pandemic has presented challenges to all food manufacturers, from anticipating supply issues to instituting new, even stricter safety protocols. Blommer Chocolate Co. was ready to meet these challenges head on.

Pat Egan, See’s president and CEO, wrote in a letter to customers that the company worked through “every step in the process” to make sure it was safe to reinitiate production and open its shops.

The University of Wisconsin-Madison’s Resident Course in Confectionery Technology, also known as “Candy School,” will be held virtually this summer in light of the COVID-19 pandemic.

As stay-at-home restrictions loosen, new opportunities will arise for convenience retailers, Nielsen says. The research and analytics firm contends leery consumers still want to make quick trips close to home.

Mount Franklin Foods, LLC is donating $20,000 to the Richardson-Olmos-Trejo COVID-19 Emergency Fund. The company, headquartered in El Paso, Texas, is making the donation in support of the individuals and families who live in the Colonias area of New Mexico.

From relishing in comfort food to focusing on healthier habits, Flavorchem has identified five trends impacting consumption of bakery and snack products during the COVID-19 pandemic.

From retail business models to shopping behaviors and travel, everything is already different, and more change is coming.