For many consumers pre-pandemic, fresh seafood was something you ordered when you went out to eat — not what you cooked at home. COVID changed that.

Americans’ seemingly endless appetite for avocados continues to grow, and producers in California and Mexico are confident there will be plenty of product to meet that demand as spring yields to summer. 

Health, comfort foods, clean label and spicy-sweet are among the many trends informing innovations in the spice category, which continues to diversify as homebound chefs look for new ways to shake up their cooking routines. 

Deli cheeses, several produce commodities, fresh seafood and deli salads are among the foods that will be subjected to a more thorough traceability protocol under new proposed federal government regulations.  

With more and more consumers wanting the same quality and consistency in their fresh produce 365 days a year, demand for greenhouse-grown product continues to surge.