The past two years have pushed food companies to the limit, as they have worked tirelessly to ensure that safe, quality food is delivered to the consumer amidst an evolving global pandemic.
Here’s a quick look at the most popular articles this year.
Experts discussed a range of global topics, with the organization’s commitment to food safety and sustainability being a key theme.
Oren Zaslansky, CEO of Flock Freight, discusses how more thoughtful food logistics strategies can ultimately save companies time and money, as well as get products to consumers faster.
At a time when every dollar counts—and the supply chain is strained—food organizations should proactively work to reduce food waste.
Deal value in foodtech has more than doubled, as innovation continues to push the intersection between food and technology forward.
Many restaurants suffer from a lack of visibility into their inventories. Inventory management technology can help them increase transparency and control to become more cost-effective and agile.
Trade sanctions make Iranian Saffron an easy target for fraudsters.
Addressing important industry issues and challenges, this year’s program features panel discussions and concurrent breakout sessions intended for mid-to-senior-level food safety professionals.
The annual event takes place March 29–March 31.