Utilize technology to bring consumers back to the perimeter with these top five tips.

The pandemic has highlighted tremendous opportunities for technology to solve continuing challenges impacting consumer behavior in fresh, said Muntazir Mehdi, senior product manager for analytics and AI for Toronto-based Invafresh, whose technologies are currently being used in more than 25,000 grocery stores in 15 countries.

Highly perishables now make up 39% of grocery stores, and produce alone is nearly 24%. These items have a short lifespan and are ripe for waste if not purchased. And food waste is expensive: shrink costs retailers $52 billion annually.

Section 204, a proposed rule in the Food Safety Modernization Act, will require companies to capture data and store it for two years.

Scientists with the USDA's Agricultural Research Service (ARS) aim to enhance the capacity of regulatory agencies to trace Escherichia coli (E. coli) O157:H7 back to its source during a foodborne outbreak investigation by studying how the DNA of a specific population of E. coli gradually evolves within its natural environment. 

New from Toronto-based FGF are Stonefire Caramelized Onion Naan Rounds, which “are every bit as delicious as our Original naan in a versatile, hand-held size,” according to the company.

Albertsons banner stores are installing “smart” salad bars made by Picadeli US, a division of Swedish food tech specialist Picadeli.

Like Kontos Foods, Toufayan Bakeries hasn’t sat back despite the market challenges related to the pandemic.

In the COVID era, stay-at-home chefs turned to new foods in attempts to shake up their breakfast, lunch and dinner routines. 

Grocery retailers looking to add value to their deli/prepared departments while simultaneously saving on labor and time should look no further than a recent central-kitchen innovation from fast-casual pioneer Saladworks.