essay on food and beverage industry

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Sample Essay On Food And Beverage

Type of paper: Essay

Topic: Business , Organization , Time , Services papers , Finance , Food , Industry , Human Resource Management

Words: 3000

Published: 04/03/2020

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1.1 Describe with examples, some of the characteristics of food production and food and beverage service systems that is in use within the hospitality industry. The food and beverage industry are a multi-billionaire industry, that has catered to many, making it a new industry that people can look forward to. There has to be a system, that the service directors are using to inherit a food service system that are to be followed by the directors all day-long.An option in food service industry is what we are bound to look for if there has to be a look-out and fixed system in food service.(Rama, 1996) Food industry began with the canning of products. With agriculture, there was a rise in the production of food and thus began, the process of storing the excess for future use. This, gave rise to cold storage and then canning. Canned products are the best means to storage and have become the ultimate definition of food in today’s industry. Parisian Chef Nicholas Apert developed the process of canning in 1810. Canning allows food to remain unspoiled for a longer period. Transportation of food was also possible now. Food and cuisine taste changed, and there emerged a newer concept of supermarkets. Supermarkets gradually gave rise to cuisine. The world now experienced food originated in distant lands that were made of the same ingredients with the same taste. This revolution in turn found us looking forward to the food from a different angle. The emphasis on a larger scale production formulated the need to diversify products. Then came the discovery of chemicals, the help of which food could be preserved for longer periods of time. Though the world got increasingly conscious of the food habits they made sure, canned food did not lose its importance. Cans were easily available and were ready in moments. Thus, canning led to the new generation of the food industry wherein one started the process of food processing. Food processing is a method by which raw materials are turned into eatables by some who love to be in the industry.(K, ampully and Suhartanto, 2000)

The food and beverage Cycle

The cycle of food and beverage has to be - Food and Beverage - Cleanliness 1.2 Factors to Consider in Menu and Recipe Planning Availability—Menu should be planned in accordance to the availability in the market. Check in the market first to find out what is available. From then on, find out what are the options against the ingredients that are off-season. The planning must be done in accordance to what is available in the market. Food Habits of the Customers—The food habits of the Customers of the should be the main criterion in this case. One has to make sure that all the menu goes according to the tradition and beliefs of the people who will be visiting the place. The menu just cannot be devised on the basis of whatever we think we can do best.(McVety, Ware and Ware, 2001) Time—The time required to prepare a menu is to be decided in advance. Regardless of this at the very last moment one might find them struggling with orders that cannot be delivered on time. Every customer has a meal schedule that has to be met. Proper timing ensures that orders will keep coming. Money—There is always a certain budget to meet. Planning must be done in advance to ensure that the budget is neither over done nor is the quality of food too low. There also has to be a profit generated from the exercise, which can also be determined from this exercise. Type of Customers—Age, occupational status, socio-economic status and nutritional needs have to be kept in mind while devising a meal or menu. The nutritional needs of the consumers have to be kept in mind in order to achieve the many desired benefits. Environment—Food has to be prepared in accordance to the needs of the day. The cuisines of summer and winter have to be different. So have the cuisines to be special in compliance to the changing menu of the time of the year. Occasions—Occasions need to have a special menu. The routine menu does not fit in this characterized menu of the day, but it does go well beyond to break the wall of boredom and get you something new.(McVety, Ware and Ware, 2001) Types of Menu—the menu has variations too. Whether you specialize in only three-course dinners or a coffee break depends on your menu. If the variety of cuisines in your menu is high then too it has to be planned in that specific way well ahead of time. Personnel and facilities—Number is what matters here most, their qualifications coming later in. The more the personnel, the better the service, the more the profits. Time of business—The timing of your service plays a role too big to determine the role of business in your firm. The menu cannot be coffee and cookies at the time of lunch. 1.3 For the systems discussed above, compare the cost and staffing implications

Staffing and Costing are the two aspects of food and beverage industry that has to be maintained.

Cost control is the means by which the manager attempts to levy responsibilities and control the means by which the manpower can be made to work as per guidelines. The first step is to formulate guidelines and form the basic rules which are to be followed. Costing implications have to be put up so as to ensure that costs are kept in acceptable bounds and are within the control. Staffing has also to be made in proper accordance to the budgetary limits of the event. In the case there is a shortage of staff at the last moment, it cannot be compensated if it was not planned beforehand.(Hansen and Evashwick, 1981) Staffing and costing are the same pages of a book. One cannot do without another. This, is the point when, the manager’s efficiency drops. Only an efficient manager can ensure that all the necessities are maintained and fulfilled. 1.4 Suitability of systems for different food and beverage outlets within the hotel. Russian System-- This is a system where the food is prepared in platters. Serving of the courses is done either from platters or from Escofer dishes. The plates are placed in front of the guest by a server. The server then returns and serves the guests by the right hand. Thus, he controls the amount of portion taken by the guest pleasing him at the same time. In a platter, the food is arranged for one table, with the waiter dishing it out to guests from the left side. Equal proportioning is what the Russian platter guarantees and hence it is used for banquet functions when there are no heaters for individual plates. Guerdon System- This, is where the food is cooked just by the side of the table of the customer. This, is usually done in a small table or a trolley. Seen service is where preparation of food was done on the same table. It markets the food and the establishment equally well. In today’s date, one finds a rapid increase in the demand for food that is made in front of the eyes of the customer. Be it a hamburger or a more flamboyant chicken dish anything that is cooked in front of the eyes of the customer has a greater effect. The guest here can also be encompassed with certain comments while the food preparation is in the process. This ensures that the effect in the minds of the consumer lasts long. This is a very specialized form of cooking and preparation of the meal. It comes only with years of practice and expertise. Formal or fine dining rooms are the best place to practice this cooking systems.(Bojanic, 1996) 2.1 Taking in to account, the various needs for financial statements, discuss the use of financial statements in food and beverage operations Financial statements reflect the actual performance of an organization. As a consequence, the financial statements should always depict the true and fair view of the organization. Financial statements of a company showcase all financial activities of the entity demonstrating its strength and performance over a recent period and where it stands as on a given date. Companies have a statutory obligation to prepare their financial statements for the purpose of taxation so as to give a fair and true view of their financial affairs and in case of publically held and traded companies, the same need to be published for the consumption of its shareholders. (Whiteley, 2004)

The key financial statements are:

- A profit and loss statement for the last accounting period which gives details of the gross and net profits for the business - A Balance Sheet as on the date of closing the accounting period, the listing the assets and liabilities held by the company as well as the shareholders’ funds - A statement of retained earnings or change in owners’ equity - A statement of changes in Financial position comprising of the Fund Flow statement and the Cash Flow statements - The above are accompanied by the Director’s report and the auditor’s report, duly certified. 2.2 For the above hotel, how would you demonstrate the use of cost and pricing processes

The various types of cost incurred by the hotel are as follows:

Direct Cost: Salaries, linens, crockery, food and drinks, retail expenses, occupancy cost. Indirect Cost: Room cleaning supplies, fire insurance, supplies used in spa and gym. Fixed Costs: Salaries paid to employees, Salaries to bus drivers and attendants, Maintenance cost, Salaries to restaurant staff, cost of operating spas. (Hundal, 1997)

Variable Costs: Food, Drinks, Cost of Operating Busses (Fuel)

Based on the above the organization has to pay more focus on variable costs as variable costs constitute a major part of the costs. One of the key factors for the success of Hotel industry is formulating a proper pricing strategy. In order to ensure that the customers purchase your product it is important to set a price which is consistent, accurate and competitive.

The following are the Pricing Strategies that can be followed by Icon and Upper House:

- Rack Rates: All travel and tourism industry must have a Rack rate. It is the full rate without any discount printed on the brochures for the season ahead. This rate is more likely to change all the time without any discount - Seasonal Pricing: The standard way of pricing is to mix the price throughout the year to cover low and high for different level of demands due to the time in a year. - Last Minute Pricing: The last minute pricing is discounting daily prices according to the bookings made for accommodation of suppliers to fill those last minute gaps in inventory available. - Discounting: 2.3 As the food and beverage manager, how would you implement an effective purchasing process of the above hotel An organization has to keep a record of the stock like that can affect the profitability of the business. The carrying cost and the ordering cost has to be taken into account. In order to keep a tab on the cash flow and inventory the organization will have to assess the following: - Economic Order Quantity: The organization has to keep a tab of the EOQ. EOQ is the quantity where the cost is the lowest. This, comprises of the ordering and the carrying cost. For this, the organization has to estimate the annual demand of the product and order accordingly. (Grubbstr\"om and Erdem, 1999) - Ratios: The business needs to have a clear understanding of the ratios. For example, how, many times have the stock been cleared and restocked. The business needs to have a clear understanding of this. The other important ratios are sales to stock ratio, sales per square foot etc. Apart from the suggestion made above the organization can also have a Just in Time purchasing system and can have good retail software. This, would allow the organization to save on the carrying and other related costs and keep the cash flow intact.

Menu In a wedding

Appetizer Mini Jumbo lump crab cake Salad Gainey Green salad with Raunch Dressing Hot sourdough rolls with butter. HorsDOeuvres Tempura Prawn with Balsamic Vinegar Puff Pastries Chicken Satay Entrees Wild Arctic Char with crispy skin Preserved Lemon Viniagrette over Butter Braised Cabbages. Dessert Red Velvet cake with a white chocolate cheesecake filling Beverages Red wine, Champagne The above menu gives the audience the audience to choose. My menu includes appetizers that can be served to children as well, a small portion, followed by a main course, where I have incorporated lump crab cake, for those interested in eating healthier and with a reduced caloric value, another dish is chicken satay with puff pastries that address to all guests except those suffering from diabetes, and of course my last dish on the main course is tempura prawns. Than as I dessert I introduced red velvet cheese cake, healthy, less calories.

Pricing Chart

Crab cake is priced at 9 pounds per plate. Salad is priced at 6 pounds per plate The rolls are 1 dollar per plate Tempura Prawn with Balsamic Vinegar is 14.31 pounds Puff Pastries are 10.73 pounds per plate Chicken Satay is priced at 21.46 pounds per dozen.

Wild Arctic Char with crispy skin is priced at 5.37 pounds per plate

Preserved Lemon Vinaigrette over Butter Braised Cabbages is priced at 7.17 pounds per plate Red Velvet cake with a white chocolate cheesecake filling will cost 2.83 pounds per plate The menu has been arranged for 400 people. The menu presented above includes:- - Appetizers - Main Course - Desert Customers have been provided large flexibility in terms of choosing what they want and how they want it. These are the dishes available to be served and can be done at the most reasonable prices at the convenient timings.

The above menu can be an excellent organization if staffing, production, organization and staffing methods fall in place.

4.1 A food and beverage service plan for a hospitality event The criteria of the number of ovens must always be remembered, and, owing to it the preparation should be started in advance. Adequate number of staff should be present in order to ensure the fact that nothing goes wrong. A served buffet though enables the control of portion size and the helpings.(Rainsford and Bangs, 2001) 4.2 Steps involved in implementing your recommended service plan, maintaining standards of quality and health, safety and security. Standards of quality have to be maintained in case of production of food and beverages and of cooking. Health, safety and security come from hygiene. All canned food must be stored in a proper environment and proper temperatures. Unacceptable food must be immediately destroyed. The health of the staff is also a prime concern. It must be ensured that there are now ounds and that they maintain proper cleaning standards before cooking. (Lundberg, 1989)

The food protection equipment should not only be clean it should also should be sanitized.

- Food baskets must be lined - There must be sufficient number of containers - Lids must be closed - Containers should be clean - Chemicals must be labeled - All pest control elements are under control Raw meat must be handled carefully maintaining all standard so as to ensure that all standards of hygiene are met. Defrosting is recommended in cold water. 4.3 Factors to determine the success of the service, making recommendations for improvement.

Services in this industry are based on

- Integrity - Quality - Trust - Value - Consistency - The staff and managers must have excellent co-ordination - Innovation must always be enforced - Service - Right concept - Execution Labor costs should always be minimized in the food and beverage industry to maintain profitability. Price is also an important factor in relation to this. If the prices are low, it does not mean that the profit is low. The prices are a direct reflection of the customers thought to the food. It reflects what they feel and like about it.

Bojanic, D., 1996. Consumer perceptions of price, value and satisfaction in the hotel industry: An exploratory study. Journal of Hospitality & Leisure Marketing, 4(1), pp.5--22. Davies, B. and Downward, P., 2001. Industrial organization and competition in the UK tour operator/travel agency business, 1989-1993: an econometric investigation. Journal of Travel Research, 39(4), pp.411--425. Grubbstr"om, R. and Erdem, A., 1999. The EOQ with backlogging derived without derivatives. International Journal of Production Economics, 59(1), pp.529--530. Hansen, M. and Evashwick, C., 1981. Hospice: staffing and cost implications for home health agencies. Home health care services quarterly, 2(1), pp.61--81. Hundal, M., 1997. Product costing: a comparison of conventional and activity-based costing methods. Journal of Engeering Design, 8(1), pp.91--103. K, ampully, J. and Suhartanto, D., 2000. Customer loyalty in the hotel industry: the role of customer satisfaction and image. International journal of contemporary hospitality management, 12(6), pp.346--351. Lundberg, D., 1989. The hotel and restaurant business. 1st ed. New York: Van Nostrand Reinhold. McVety, P., Ware, B. and Ware, C., 2001. Fundamentals of menu planning. 1st ed. New York: Wiley. Rainsford, P. and Bangs, D., 2001. The restaurant start-up guide. 1st ed. Chicago: Dearborn. Rama, R., 1996. Empirical study on sources of innovation in international food and beverage industry. Agribusiness, 12(2), pp.123--134.

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--> Food and Beverage Industry

Introduction.

Queensland Australia has a diverse food and beverage industry. The industry produces enough drinks and different kinds of food to cater for the growing population in the state. The multi-ethnic state has diverse cultures necessitating for diversification of the industry to meet individual cultures requirements. The combination of local people and foreigners enhance the industry to produce quality food and beverages to satisfy all possible demands. According to Collins, Watson, and Clare (2014), the food and beverage industry offers high quality and nutritious foods safe for human consumption. The growing demand for the food and drinks by th workers, students, and other people enhance competition within the industry thereby leading to the provision of high-quality foods and beverages. The increase in the number of market providers of products and the increase in competition force the industry players to offer diverse foods and beverages at affordable prices. Therefore, many people can afford to purchase different types of foods and beverages the industry offers. The agricultural industry provides a solid foundation for the food and beverages industry. This paper discusses the food and drink industry, entry requirements, and the set of regulations that govern the industry.

Food and Beverage Market

The safety of drinks and food arise from the strict food safety and biosecurity measures imposed by the Australian authorities (Huvaere & Skibsted, 2015). All single entities need to have the compliance certificates to operate in every sector of the state. However, the state bodies subject an individual business to intense scrutiny to ensure that only industries with the ability to meet the health and safety standards operate and render their products and services to consumers. In addition, health authorities subject businesses into rigorous inspection from time-to-time to ensure that companies meet the health standards all the time. The advance is significant because it ensures that out of date or expired substances do not reach consumers. Agriculture forms the backbone of the state economy through the production of different farm produce that ends up in the food and beverage industry. For instance, there is intensive cultivation of grains such as maize, wheat, and sorghum that provides an adequate supply of products necessary to support the industry. Sorghum is an essential component in the manufacture of some soft drinks in the state. The high performance of the food and beverage industry is partly because of the diverse agricultural industry. The industry’s supply chain has small, medium, and large industries that operate at various levels of the supply chain. According to Alagiyawanna, Townsend, Mytton, Scarborough, Roberts, and Rayner (2015), the industry is capable of serving almost everybody in the society regardless of the levels of incomes. In addition, the existence of various types of the business ensures the creation of extensive customer base and opens up beverages and food to consumption by different people. Consequently, many people have access to the industry’s products. The existence of various businesses and different levels of the supply chain allows for the creation of both skilled and unskilled labor thereby enhancing the industry. Most of the Queensland State universities offer courses in the food and beverage industry. The advance allows for the churning of specialized skills into the market hence ensuring safety and health standards in the market. In addition, skilled labor permits specialized services to people of different ethnicity and cultures in a respectable manner. Tourists can afford tailor made products and drinks to quench individual tourist requirements. Additionally, skilled labor enhances innovation in the industry to promote incorporation of technological advancements in the market such as the utilization of online services to search and order their preferences with a click of a button.  Therefore, the utilization of skilled labor is crucial in the provision of better services and enhancement of the industry to cater to the diverse culture in Queensland State (Ferguson, O’Dea, Chatfield, Moodie, Altman, & Brimblecombe, 2015). The competent workforce is essential in dealing with many problems and emerging issues in the industry and ensures the market is at par with others state industries.

Composition of the Food and Drink Market

The Queensland’s food and beverage industry comprise of the producers of the raw organic, natural and fresh food substances and the manufacturers of foods such as additives, confectionery, and nutritional supplements (Rampedi & Olivier, 2013). The producers of the food substances engage in the farming activities to supply the required raw materials. Farmers engage in both subsistence and commercial agriculture to produce the required raw materials for use in the market. The raw materials are critical elements in the market because they form the basis through which the processors can achieve their procedures. The producers render their natural products to the processors and manufacturers who convert the materials to a form that is readily marketable. Meanwhile, manufacturers in the food and beverage industry engage in converting the raw materials to a form acceptable to the final consumer. Therefore, manufacturers specialize in converting the raw materials to conventional foods and beverages for consumption. The State has efficient infrastructures such as the road that allow for the transportation of the food and beverages from the point of production to the point of consumption. The Queensland environment allows hospitality and friendly interaction between the industry players and consumers. The communication aids users to gather information on most foods and beverages. The information on the products is essential in that consumers can choose the usability of the product and weigh the suitability of the product. The proximity of the state to the Asia and Pacific markets is essential to the industry. Beverages and foods do not meet the local demand but also the foreign markets (Harris, 2015). The efficient transport and communication infrastructure, the hospitable Queensland’s environment, and the proximity to the Asian and Pacific markets attract businesses of all sizes to ensure growth and development of the industry. There are different leading companies in the food and beverages industry. Food processing firms engage in the handling of raw materials to finished goods ready for consumption. The primary players in the food processing are flour millers, bakers, canners and packers (Rayner, Scarborough, Townsend, Alagiyawanna, Roberts, & Mytton, 2015). The individuals oversee the treatment and food and beverage packaging. The beverage manufacturing entails the services of brewers, wine producers, and non-alcoholic manufacturers. The businesses ensure the brewing of alcoholic drinks, wine production and the production of non-alcoholic beverages. The retail and hospitality businesses include supermarkets, restaurants, hotels, stores, markets, and retail bakeries. Firms enhance the food and drinks delivery to the customer. In addition, firms aim at taking foods and beverages as close as possible to consumers. The advance allows the business to thrive because consumers have unlimited access to foods and beverages. Retailers such as supermarkets allow consumers to purchase many of foods in one store thereby saving customers time. In addition, consumers have the ability to sample different foods and drinks in shops. Restaurants aim at preparing foods and drinks and offer them to customers when ready for utilization. The community and health service providers engage in developing hospitals, health centers, hotels, and catering services (Bell et al., 2013). The services support the food and beverages industry through accommodation and ensuring people are in good health conditions to work effectively in various departments thereby facilitating continuous production of raw materials, processing, manufacturing and sale of different foods and beverages. The transport and distribution businesses maintain warehouses, distribution centers, and logistics centers to ensure timely transportation of raw and finished materials to their destination points. The agriculture industry is the primary producer of grains, beef, vegetables and fruits that are the products for use in the industry. In addition, the biotechnology industry in Queensland supports the industry through research, growing and manufacturing foods with health and nutritional benefits.

Joining the Foods and Drinks Industry

The diversity of the food and drink industry presents many opportunities for like-minded business people to explore and discover the markets within the industry. Consequently, there are many opportunities for all types of institutions and business sizes. Starting a food and beverage business requires one to go through a rigorous process. A potential entrepreneur needs to consult the local councils to identify the kind of documentation and permits needed for legitimate business operation. The local government directory available on the internet allows businesses starters to identify the local councils for smooth processing of the permits. Market research is critical for the enterprise entrepreneurs in the food and drink industry. Research allows potential investors to identify the principal competitors in the desired field. In addition, research allows investors to design the market campaigns that will directly target the potential consumers and assist in enhancing the sales volume of the desired investment. Market research in the industry will help an entrepreneur to identify valuable information regarding the specific market segments during particular times and for particular groups of people. Furthermore, market research will assist an investor to make a good comparison in the growth process of competitors and allow keeping an eye on the competitors enterprise to ensure healthy competition. From research, an investor can design market strategies to keep the new investment always ahead of rivals and exploit new markets; the existing competitors are yet to take advantage (Jensen & Ronit, 2015). A new investor can utilize the tool to identify major problems in the markets and try to find solutions to the problems. The criterion is important because it can minimize chances of losses occurring in the future. In addition, the market research in the food and beverages industry can be essential in identifying new business opportunities and recognize new customer bases. Furthermore, the research can be appropriate to make a well-informed decision on the suitability of venturing into different business opportunities within the industry. To boost the expansive growth of the industry and attract more investors, the government authorities in Queensland offer different assistance packages. The primary producers of the animal, fisheries and plants receive subsidies to enable them kick-start their business and increase the productivity of the animal, fish, and plant products for use by the manufacturing companies. Many of the products in the food and beverage industry are from animal and plants products. Beef, grains, fruits, and vegetable are critical constituents of the industry (Fukushima et al., 2014). Therefore, the subsidies allow a new investor to engage in commercial production of the food substances to enhance production of raw materials to boost the industry. The Queensland authorities offer assistance packages for producers and distributors of wines. Wines set significant element of the beverages. Many consumers utilize wines for different reasons. Some consumers of wines believe that wine use lowers the mortality rate. The death rate among wine consumers is lower than it is among beer and spirits consumers. Besides, wine use reduces the risk of heart attack because the ingredients help to lower the blood pressure of users. Therefore, the criterion reduces the likelihood of heart attack. Some of wine users believe that wine reduces the risk of contracting the type 2 diabetes. Some research studies identify that non-wine users are more likely to develop the kind of diabetes compared to the users of wine. In addition, wine reduces the risk of developing colon cancer among wine drinkers (Bell et al., 2013). However, ordinary consumers realize the benefits of wine. For the above reason, wine commands substantial market for the food and beverage industry. In addition, the product is a source of significant revenue to the state authorities and business enterprises. Therefore, the authorities offer subsidies to wine producers and distributors to enhance income generation within the industry.

Foods and Beverage Compliance Rules and Regulations

Starting a food and beverage business requires compliance with the industry rules and regulations. Food safety standards and regulations apply to all enterprises at different levels of production, processing and distribution (Queensland Government, n.d.). There is a need for business starters within the industry to seek information on the rules and regulations that all the enterprises must comply with to avoid unnecessary fines or prosecutions and arrange on how to meet each of the outlined specification. Businesses must comply with the Food Standards Australia New Zealand regulations that describe the food and beverages handling practices to ensure safety in the industry. The food safety practices are broad, and authorities ensure that businesses comply with each of the practice. Business owners need to provide accessible hand washing apparatus and facilities to ensure that consumers wash their hands before handling food. The aim is to reduce diseases and infections in case of hands contamination (Dodds et al., 2014). Entrepreneurs must provide warm and cold running water, soaps and single use towels to dry hands. The advance should be a standard practice for all businesses whether small or big and for different markets within the industry. Entrepreneurs have the responsibility of reporting the emergence of diseases to the relevant bodies to ensure expedited action to contain the spread of illnesses. Owners need to report people and employees who display signs and symptoms of vomiting, diarrhea, foodborne illnesses and discharges from eyes or noses (Queensland Government, n.d.). The advance is to ensure that the industry is free from health hazards that may render the industry unproductive. In addition, investors need to exclude employees from handling contaminated food to avoid passing illnesses from one person to another. It is a legal requirement that all food and beverages handlers have the relevant skills and expertise to handle food and beverages safely. Therefore, employees must relate well to the business they engage in and have necessary skills on the food safety and hygiene in food handling. For example, cooks need to have a range of competencies to prepare meals with a high level of knowledge and expertise. Conversely, a sandwich maker needs to have experience of making sandwiches that score the maximum points on hygiene and safety for human consumption. That is to say that food handlers need to have formal training and depict special expertise in food and security information. Food enterprises whether new or existing need to comply with facilities and equipment regulations. The premises should be easy to clean and have adequate sanitary facilities. In addition, the structures need to be appropriate for each category of the business, have sufficient space and necessary tools to produce safe food and beverages. The structures must have sewage, wastes disposal, and have facilities to maintain the health and hygiene of staff. The structures must be impenetrable to pests. The structures and materials used for building the structures should not contaminate the food and beverages (Food Standards, n.d). Wine and alcoholic handlers need to comply with the liquor licensing to ensure safe handling and sale of drinks to consumers. Investors need to comply with liquor laws that require the sale of wines to people with the set minimum age. In addition, investors need to comply with regulations that call for the sale of wines within the specified times of the day. Besides, the licenses require that business owners provide adequate sanitation facilities within their premises such as washrooms to allow customers meet that nature calls. The wine laws for producers and distributors necessitate that producers uphold highest levels of hygiene and safety while brewing the wines. The regulations ensure that the wines mature within the required timelines to provide right content of beers and wines. Incomplete fermentation of ingredients within the alcohol manufacturing can lead to health complications and can lead to death or blindness in users. Therefore, business operators need to comply with the industry rules and regulations to ensure continuous production and transportation of the products.

Support Services within the Industry

The Queensland Government supports the food and beverages market through assistance programs, commercialization of opportunities and intensive research. The marketing of opportunities is important because it opens the market to international investment opportunities and creates employment for many within and outside the state. Revenues from the industry add up the economy of Australia hence allowing for growth of the economy. The industry has the greatest number of employees in the economy. Due to many businesses in the industry, people are actively involved in developing and creating innovative ideas on the ways to improve the economy. There are numerous business support services offered by the government. According to Queensland Government (n.d), Australian Institute for Commercialization is crucial in assisting company investors and research companies to develop commercialization skills to open up their organizations to the domestic and foreign investment. The institute instills necessary information and expertise to investors to improve their productivity and hence improve the customers’ base. Therefore, the Institute plays a significant role in offering business support services to ensure that more people develop the will to start new businesses especially those not fully exploited and guide entrepreneurs in developing and expanding their bases and to open their markets to competition by other enterprises. Ideas2Market organization plays a crucial role in the commercialization and diversification of the food and beverages industry. The group organizes workshops to train and guide investors on the appropriate methods of commercializing their activities. The group aims at educating innovators to develop new ideas to improve the industry and training them on developing comprehensive business plans to foster development and exploitation of small sectors within the state. The body underscores the need to property ownership to set up business by offering advice on the intellectual ownership and management (Setiawan, Emvalomatis, & Oude, 2015). On the other hand, Queensland Wide Innovative Network is a body of dedicated personnel to oversee the provision of the government sponsor services across the industry (Queensland Governmen , n.d). The body ensures that needy businesses get government sponsor services to alleviate them from collapsing or leaving the market. The government understands the importance of providing a healthy environment for all companies either infant or existing to realize the potential and offer quality goods and services to consumers. In addition, a wide range of other business assistance programs renders support to the activities of the food and beverages industry. Queensland research is imperative to the improvement of the food and drinks industry. Research is critical in developing foods that are more resistant to pest attacks and those that can withstand unfavorable weather conditions (Queensland Government, n.d). In addition, the research organizations can develop crops with a high capacity for yields using limited land spaces. The advance is critical to increasing productivity in the food and beverages industry to foster production, processing, manufacturing and transportation of the foods and drinks to the market segments. The research is crucial in finding ways of developing foods with better nutritive constituents hence increased health benefits that enhance the manufacturing process. Quality products in most times lead to increased sales thereby improving the income generation for entrepreneurs. Many industry associations in the state strengthen the productivity of the industry. The organizations offer various assistance programs to the starters and help find the markets for foods on behalf of the individual entrepreneurs. The association exists in the diverse areas of the industry and assist members willing to start up new business and those that are in operation. The unions look into the interests of the members to ensure that they receive meaningful income from their business. The associations takes on the government in case of misunderstanding and endeavor to find rational solutions to the problems the members face in the course of their day-to-day business operations. Furthermore, the associations assist in determining inputs at low prices for the members thereby increasing their revenues. The associations are hardy in searching and identifying new markets both within Australia and New Zealand and in the international markets. Organizations also aim at luring foreign investors and tourists to visit their enterprises. The advance increases the incomes of the businesses and allows improvement within the food and beverages industry to ensure full productivity and high returns.

Queensland Australia has a diverse food and beverage industry. The industry offers safe, quality, and nutritious foods and beverages at affordable prices. The state has a collection of strict bio-security rules and regulations that ensure food safety. The industry encompasses small, medium, and large businesses that operate at each stage of the supply chain. Numerous universities offer programs in foods and beverages hence enhancing the industry with skilled labor force. Queensland foods and beverages market scopes from producers of fresh farm produce to producers of manufactured foods and drinks for consumption. The industry attracts the business of all types and kinds. The developed transport infrastructure allows for the food-processing, beverage manufacturing hospitality, retail, health, and distribution industries to thrive under the competitive food and beverage industry. Animal and plant products render the solid foundation of the industry. Getting involved in the food and drinks industry requires intensive research and planning. The industry offers attractive opportunities for all sizes of the businesses. Research is critical in exploiting new market segments, identifying possible market gaps, identifying existing problems and identifying strategies for use in competing within the food and beverage industry. The food and beverage industry offers various assistance programs to starters. Strict rules and regulations apply at each stage of the production, processing, manufacturing and transportation of the foods and beverages. Business starters need to familiarize with the stringent regulations to ensure compliance. Food safety regulations state the responsibilities of entrepreneurs in providing safe foods and drinks.  Compliance with the food safety regulations, obtaining the liquor licenses and complying with wine laws is essential to avoid fines and possible prosecutions. The Queensland Government supports the food and beverage industry through offering commercialization opportunities, research opportunities and business support services. Commercialization opportunities allow for diversification, creation of new jobs and attracting new investments. Research is critical in identifying crops that can withstand adverse weather conditions and with high nutritional content. Business assistance services assist companies in commercializing activities and sell products in the food and beverage industry.

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How has the Food and Beverage Industry Changed in 2021

Against the backdrop of the current pandemic, hygiene and safety have emerged as the focal points of concern for the Food and Beverage Industry.  The year 2020 hit the reset button for myriad consumer mindsets, behaviours, and habits in nearly all areas of life. These changes have had a domino effect on many industries and the Food and Beverage Industry is no different.

People’s habits have changed greatly due to self-isolation and quarantines. There is a heightened awareness towards healthy living.

Quarantining and self-isolation changed many people’s habits. Some set out to improve their cooking skills while stuck at home, and others made changes towards healthier living. Many people turned to food for comfort during this stressful time. It is no secret that the Food and Beverage Industry has been among the worst hit. Based on insights from Forbes , let’s take a look at how the Food and Beverage Industry has changed in 2021.

Restaurants becoming rarer

The ensuing lockdowns meant that the restaurant business was badly affected. Many restaurants have been unable to keep their business running in the wake of subsequent lockdowns, and this has led to the shutdown of many. While some have been able to adapt to a home delivery model effectively, others have not been as fortunate.  However, celebrity chefs have been able to adapt by resorting to gigs, merchandise, YouTube shows, or by stints in their friend’s restaurants or opening their own kitchens. The focus of celebrity chefs today is on comfort food.

Fewer restaurants shall lead to less competition and make dining out or home deliveries for fine-dining food an expensive affair. However, in time, this will lead to an increase in wages and better gender and racial parity in the Food and Beverage industry.

In India, as per a recent survey by food aggregator Zomato, 10 percent of restaurants have indicated that they have shut down permanently and an additional 30 percent are expected to not open again, post the lockdown.  83 percent of restaurants surveyed in the country indicated that they are not open for business.

Few human interactions

Contactless orders and bills shall become the norm even when dining out is allowed. It is likely that post the pandemic, eating out won’t be as friendly and warm as it once was due to social distancing norms. Paying via QR codes or e-bills shall also become a trend. Groups will be segregated via safety barriers and there will be home deliveries and other forms of off-premise revenues that shall keep the Food and Beverage Industry running.

The biggest challenge for restaurants in the year ahead will be staying relevant and maintaining business continuity while ensuring customer experiences with social distancing norms.

As per IMARC Group, an estimated CAGR of 30.11% from 2021 to 2026 is by how much the home food delivery market in India shall grow.

At-home-dining

Cooking and eating at home has become the prevalent trend in 2021 and this is no surprise. Home-deliveries and home-cooked-food are the norm because of social distancing, travel curbs, and work from home requirements. A drastic increase in the search for sought after food recipes, readymade foods and meal-kits, and food-app deliveries has been observed in 2021.  These trends also apply to beverages. There is a growing preference for exotic cuisine and ingredients. People are cooking locally but are dining from a more globalized culinary.

The silver lining

Health-is-wealth has become the new mantra for the Food and Beverage Industry in 2021.  There is a conscious desire and need for healthy living by the young and old alike.  Should the world see some semblance of normalcy next year, the food and beverage industry too should be able to bounce back, but many of the 2021 Food and Beverage trends shall remain for the long-run.

Disclaimer: The views expressed in this article are those of the author and do not necessarily reflect the views of ET Edge Insights, its management, or its members

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Top 7 food and beverage industry trends, manufacturing.

As a CPG company, you need to stay on top of consumer trends, lest you fall behind the competition. This is particularly true for food and beverage manufacturers.

Unfortunately, anticipating and adapting to trends can be difficult if you don’t know what to look for. Luckily, we’re here to help.

In this article, we’ll discuss the top seven trends we’re seeing in the food and beverage industry. While this industry doesn’t encapsulate all of CPG, it’s a significant portion.

What are the top food and beverage trends?

As we’ll see, consumers are becoming savvier about how and why their food is made. Gone are the days of avoiding labels and taking deep dives into the manufacturing and production processes. People are focused on sustainability, eco-friendliness, and all-natural ingredients.

Let’s break down these top seven trends, one by one.

1. Plant-based foods

If you pay attention to trendy social media pages, vegetarianism and veganism seem like they’ve taken over the world. You can’t scroll for more than 30 seconds before seeing some recipe or image of plant-based foods .

However, despite what social media tells you, the number of hardcore vegans and vegetarians hasn’t increased substantially. A recent survey showed that only 3% of U.S. adults identify as a vegan, which is only slightly higher than the 2% figure from 2012. That said, NielsenIQ search data shows that the term “vegan” is the second-most searched snack term, and the seventh-most searched for across all online grocery shopping websites. Unfortunately, most grocery stores don’t optimize for these terms, leaving consumers to fend for themselves accordingly. For example, “vegan” is unclaimed up to 76% of the time in the snack category, and 67% overall.

That said, it seems that many consumers want to incorporate vegetarian and vegan dishes into their lives without converting altogether. So, while the number of vegans isn’t increasing, the demand for plant-based food is. According to NielsenIQ, the demand for plant-based products increased 12% between 2020 and 2021. Likewise, meat alternatives saw an 11% jump.

Examples can include vegan cheese, meat-free “meats”, and alternative milk products. Cauliflower is especially having a moment, as people are using it for everything from mashed potato alternatives to pizza crusts.

2. Responsible sourcing

Looking at a label isn’t enough—consumers want to know exactly how their food got from the farm to their plate. Factory farming is still prevalent, but most people want ethically sourced ingredients, particularly when it comes to meat. Free-range cattle and chickens are more desirable than those who grow up without green pastures and sunlight.

While there is still plenty of room for trial and error, most consumers want to see companies making a concerted effort to source everything as responsibly as possible. Ideally, you can put evidence on the packaging to illustrate your commitment to this mantra.

Some specific attributes that customers care about include:

• Biobased Packaging Claim Certifications
• Eco-Friendly Certified
• Reef Safe (i.e., seafood products)
• Biodegradable Packaging Claim Certification
• Fair Trade Claim Certification
• Sustainable Farming Certification

There are tons of similar attributes, all of which CPG manufacturers can get data for through the Byzzer platform .

Consumers pay attention to these attributes for both themselves and their dependents. For example, some shoppers want to make sure that baby food is healthy and sustainable, while others scrutinize pet food products the same way.

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3. Casein-free diet

Dairy intolerance is pretty prevalent in the U.S., with over 30 million people having an allergic reaction to lactose in dairy products. Casein is a protein in dairy that can trigger an allergic reaction. So, some consumers need to avoid it at all costs. We’ve already seen the explosive growth of “natural” products, but now we’re shifting toward specialty-diet offerings as well.

What’s crucial to remember is that casein-free is not the same as dairy-free. A casein-free product can still have other dairy elements like lactose, so buyers have to know the difference. Overall, while dairy-free means there is no casein, casein-free doesn’t mean there is no dairy.

4. Homemade convenience

Today, we all have the combined knowledge of the world at our fingertips. This means more people are venturing outside their normal boundaries while still staying at home. The rise of home delivery meal kits like Hello Fresh and Home Chef shows that consumers want to make better dishes in their own kitchens. However, since the average person isn’t trained, they need guidance to ensure that they don’t make their food inedible.

Even if you’re not in the meal kit business, you can meet the demand for convenience by making it easier for customers. Pre-made or easy-to-make dishes are much more desirable, especially for those who work multiple jobs. Overall, the trick is blending convenience with everything else, such as sustainability and natural ingredients.

5. Sustainability  

With climate change looming over everything, consumers want to know that their products are eco-conscious. Products made of recycled or repurposed materials are more valuable than single-use items. Plant-based plastics are also becoming more popular because they break down much faster than petroleum-based materials.

6. Transparency  

This trend goes hand-in-hand with responsible sourcing. Consumers want companies to be more transparent about their supply chain and manufacturing processes. The more information you can provide, the better off you’ll be. One example of transparency is notifying shoppers if there are any genetically modified organisms (GMOs) present. Some states require this labeling, while others don’t. Regardless of any regulations, consumers want to make informed decisions about the food they eat and drink. 

On a company level, CPG manufacturers can use QR codes to provide more information about specific products. Label Insights offers customized codes that can link to corresponding landing pages. The codes give consumers more control over their choices, and they can be used for marketing purposes too. 

7. Global flavors  

The internet has connected the globe like never before, meaning that consumers are exposed to many more cultures. The best way to experience a new culture is to sample its food. Luckily, social media provides an endless bounty of delicious and envy-inducing photos. So, providing global flavors is an easy way for shoppers to travel the world without leaving home. 

Other food and beverage trends to keep track of  

While those are the top seven trends you’ll want to keep track of in 2022, there are a few more overall trends that all food and beverage businesses can benefit from. 

Technology and food  

• Fortunately, when it comes to transparency, you can incorporate high-tech solutions into your packaging. QR codes and RFID tags empower consumers to dive deeper into their favorite products and how they’re made. Technology also provides alternative marketing capabilities, such as augmented reality and mobile syncing. 

Health and wellness  

• A big reason why plant-based foods are becoming more popular is that they’re healthier than the alternatives. Consumers want to get healthier, but they still want convenience. So, products that add health and immunity boosters (i.e., antioxidants, vitamins, and proteins) are becoming much more popular. 

The most-loved food and beverage brands  

• One way to stay ahead of the competition is to build brand loyalty from your customers. Turning shoppers into fans ensures that they’ll keep coming back for more. Here are three companies that are pulling this trick off in spades. 
• Mars – It’s easy to see why so many people love Mars. The company makes chocolate and candy – who doesn’t love that? 
• PepsiCo – Coca-Cola has always been the dominant force in the beverage sector, but Pepsi managed to draw more positive attention in 2020. More remarkably, Coke hasn’t yet regained the throne – is there a new #1 cola brand? 
• Molson Coors – Alcohol sales and consumption increased in 2020 due to lockdowns and shelter-in-place orders. So, it makes sense that a beer producer would make the top three. 

Appetites will increase for “functional food” and health products

Functional food and healthy alternatives used to be a small niche, but what does 2022 look like? 

Push for healthier food options since COVID-19  

Due to the pandemic, more consumers are paying attention to what they put inside their bodies. Natural immunity and health are becoming more prevalent, so brands have to keep up. 

In tune with immune  

Regardless of the state of the pandemic, more consumers want to build their immunity naturally through food. So, items that can offer a vitamin and mineral boost will be more captivating than those with less healthy ingredients. 

The science of indulgence  

Even though more consumers are paying attention to healthy foods, there is still plenty of market space for indulgent and decadent items. Food scientists know how to capitalize on the trifecta of indulgence – sugar, salt, and fat . The right combination of these elements can create craveable meals and snacks that customers will love. 

Bottom line: Food and beverage trends shift—so should your brand .

What can our tools do for your business?

As consumers adjust their eating and drinking habits, CPG brands have to keep up. Fortunately, with Byzzer’s reporting solutions, you can have all the data you need at your fingertips. Contact us today to see what our tools can do for your business. 

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Food x Warming World: 9 key themes to watch at the intersection of food and climate

01-Apr-2024 Last updated on 22-Mar-2024 at 15:36 GMT

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The food and beverage industry is on the front lines of the climate crisis due to the impact it has on the environment and its potential as a tool for change. ​

According to Edelman's 2023 Climate Trust Report ​, 93% of people globally believe that climate change poses a serious and imminent threat to our planet. 1 ​ The food and beverage industry is on the front lines of this crisis – both in terms of the impact it has on the environment and the opportunity it holds for change.

New data shows that climate change continues to be the biggest concern for most consumers worldwide: bigger than inflation, bigger than misinformation, bigger than global unrest. There has never been a more important time to take action.

Now more than ever, food culture is inseparable from the most pressing topics of today. Food has the power to bridge gaps, bring happiness, sustain, nourish, and influence all on a single plate.

Edelman’s expansive team of food and beverage experts believe there is no greater force than food in shaping our identity, our experiences, and our lives. That’s why they created Foodx ​, a series of reports exploring the meaningful intersections of food and culture to share ideas for how food and beverage brands can usher in progress. As the world adjusted to the impact of inflation, the first report: Food x Tightening Wallets ​ uncovered how changing budgets can unlock possibilities across the industry and inspire marketers and food companies to think differently. 2 ​

With the realities of climate change impacting people around the globe, Edelman has unveiled its second report, Food x Warming World ​, focused on the timely and growing intersection between food and climate. 3 ​

As marketers, there is a huge opportunity to help inspire consumers as they come to grips with the new realities of climate change. Though impossible to ignore, many consumers struggle with how to navigate and make more sustainable choices. 67% say there is a significant gap between how climate-friendly their lifestyle is versus how they would like it to be. The good news is that consumers are realising the potential that lies in their pantries, refrigerators and grocery carts to drive change.  

“There’s no world in which people just abandon their passion for what they eat and drink – even as things change dramatically. We’re seeing food lovers respond to the climate crisis in fascinating ways, both out of necessity and out of enthusiasm. They find so much joy in food culture that they’re invested in keeping it going – and interesting,” said Katie Lowman, EVP, Group Strategy Lead, Edelman Food and Beverage sector.

Food x Warming World unpacks how many are changing their behaviour in response to this critical time. From growers to producers to consumers to brands and beyond, people are meeting this moment with creativity, innovation, joy, and curiosity. The report explores nine key themes that are prevalent worldwide:

Examples include: 

• Planet Math ​ In a quest to improve individual impact on the planet, people are leveraging mental math to rationalise and cancel out less planet-friendly purchases. Showing the environmental impact of a product helps consumers balance their impact. 
• Eco-Exploring ​As climate change negatively impacts crop yields across the globe, many are embracing the rapidly changing landscape as an opportunity to explore new foods and expand potential. Many are opening up to ingredients and methods they would have never imagined – often pushing the boundaries of what's considered edible. While this exploration is increasingly out of necessity, it’s also driving truly delicious discovery.
• Weather Hacking ​As climate change intensifies, people are figuring out how to adapt to fluctuating temperatures, embracing weather realities as a key ingredient in their cooking. From re-thinking hydration options to leveraging extreme temperatures for food prep and storage, people are looking for creative ways to adjust to the weather. 
• Trash Treasuring ​ People are being more thoughtful about the stuff they would typically toss. From nut pulp to veggie scraps, eggshells to chicken bones, people are finding valuable uses for what would normally be thrown away and adding strain to the planet. This more sustainable approach lightens the load while harnessing creativity.

This is only the beginning when it comes to how the world starts to make sense of living in the new climate reality. Food and drink are necessary to sustain life, but also wield so much power as potential tools for change.

“Every meal matters. Food choices are key to fighting climate change. We can seize control of our future and find hope in the transformative impact our collective decisions can make,” says Robert Casamento, Edelman Global Climate Chair.

As the world’s largest communications firm, Edelman has hundreds of dedicated experts across 65 offices worldwide that live and breathe all things food and operate under a key principle – the biggest risk for a food and beverage company is to overlook its role in society.

Download the full report ​ and learn more about Foodx ​.  Find out more about Edelman ​ capabilities and collaboration.

References ​

1. ​ Edelman.  2023 Edelman Trust Barometer.  ​ 2. ​ Edelman.  Food x Tightening Wallets. ​ 3.  ​Edelman.  Food x Warming World. ​

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Food and Beverage Industry: A Comprehensive Overview

Oct 23, 2018

Food and Beverage Industry Overview

The food and beverage industry is going through rapid transformations; and with the latest trends and innovations in place, it is not inappropriate to say that there is no looking back for food and beverage companies. Furthermore, the demand for healthy foods and packaged food and drinks items are some of the popular food and beverage industry trends that are all set to stay for a longer period of time.

Food and beverage companies that revitalize themselves with the changing market trends will be successful in their venture to top the list of customers’ preference. However, like most other industries, this market is also facing several critical challenges that are even bigger than the growing market competition. Technological advances in the food and beverage industry also create a challenge in terms of adoption and budget restraints. In this article, we have analyzed the top trends and challenges that food and beverage companies are facing, globally. Get in touch with us to know more about the challenges impacting growth in the food and beverage industry.

Food and Beverage Industry Trends 2018 

With several trends constantly moving through this industry, such as the booming demand for new and exotic flavors and the preference for healthier foods, it is very important for you to have a better understanding of what is currently in demand to sustain the growth of your company.

Shifting customer preferences

Customer preferences across the globe have been changing, with bold and exotic flavors and healthy food products ruling the top of the list. Food home delivery is one of the popular trends that will continue to evolve over time.

Similarly,  convenient packaging, such as bowl-based preparations featuring quinoa , kale, and more, will be in demand since the consumers of today are looking for quick but healthy eating options. To stay on the top of these shifting preferences, understanding the lifestyle of customers will be essential for aspiring food and beverage companies.

Digital transformation

Digital transformation has brought a significant change in the sales percentage of the food and beverage companies. Today, sales through own sites and third-party e-commerce platforms form the majority of the total revenues.

The demand for subscription-based food services and online delivery will continue to soar as consumers now prefer doorstep delivery. Since the home delivery option is convenient and widely popular, this service is expected to grow in demand in local markets as well.

Acquisitions and mergers

Food and beverage companies are expected to introduce healthier products and ingredients to their existing list of foods and drinks. To do this they need to expand what they are offering through mergers and acquisitions.

Today, we are easily able to see instances where established companies are acquiring businesses that are producing the type of ingredients or foods they are looking for. These acquisitions require lesser cost than investing the time and resources in research and development for developing newer products.

Food and Beverage Industry Challenges

Social and environmental responsibility.

Environmental impact and social responsibility are perhaps the biggest challenges facing all business owners in this industry.

Therefore, it is very important for the food and beverage companies to realize that the system of food production is probably one of the biggest contributors to greenhouse gas emissions. It is high time to consider new food sources and alternative energy to mitigate the challenges caused by land erosion, natural resources depletion, deforestation, massive land and water pollution, water scarcity, etc.

Lack of traceability

Today, one of the biggest challenges this industry is facing is that of traceability. Global and fragmented supply chains can lead to several challenges like multiple small stakeholders that will lead to a gap in traceability. For big brands, it is easy to have a pretty good understanding of their tier one suppliers. But for tier two and three brands, keeping accountability and having transparency is very challenging. This causes a lack of transparency across the entire food supply chain, which is now a global issue.

To know more about the food and beverage industry and the trends impacting business growth,  request a free brochure .

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Large Grocers Took Advantage of Pandemic Supply Chain Disruptions, F.T.C. Finds

A report found that large firms pressured suppliers to favor them over competitors. It also concluded that some retailers “seem to have used rising costs as an opportunity to further hike prices.”

By Madeleine Ngo

Reporting from Washington

Large grocery retailers took advantage of supply chain disruptions to beat out smaller rivals and protect their profits during the pandemic, according to a report released by the Federal Trade Commission on Thursday.

The report found that some large firms “accelerated and distorted” the effects of supply chain snarls, including by pressuring suppliers to favor them over competitors. Food and beverage retailers also posted strong profits during the height of the pandemic and continue to do so today, casting doubt on assertions that higher grocery prices are simply moving in lock step with retailers’ own rising costs, the authors argued.

“Some firms seem to have used rising costs as an opportunity to further hike prices to increase their profits, and profits remain elevated even as supply chain pressures have eased,” the report read.

The report’s release comes as the F.T.C. cracks down on large grocery retailers. Last month, the commission and several state attorneys general sued to block Kroger from completing its $25 billion acquisition of the grocery chain Albertsons. They argued that the deal would weaken competition and would most likely lead to consumers paying higher costs.

The independent federal agency’s actions have helped bolster the Biden administration’s efforts to address rising prices. In recent weeks, President Biden has taken a tougher stance on grocery chains , accusing them of overcharging shoppers and earning excess profits. Although food prices are now increasing at a slower rate, they surged rapidly in 2022 and have not fallen overall. As a result, the high cost of food has continued to strain many consumers and has posed a political problem for the administration.

Mr. Biden has also tried to tackle the issue by fixating on food companies, denouncing them for reducing the package sizes and portions of some products without lowering prices, a practice commonly called “shrinkflation.” During his State of the Union address this month , Mr. Biden again called on snack companies to put a stop to the practice.

“President Biden knows grocery prices are still too high for hardworking families,” Jon Donenberg, a deputy director at the National Economic Council, said in a statement after the report’s release. “We’re cracking down on corporations that engage in price gouging and deceptive pricing, from food to health care to housing.”

In its report, the F.T.C. concluded that supply chain disruptions did not affect companies equally across the grocery industry. Compared with larger firms, small grocery retailers faced more difficulties getting products during the pandemic.

“The F.T.C.’s report examining U.S. grocery supply chains finds that dominant firms used this moment to come out ahead at the expense of their competitors and the communities they serve,” Lina Khan, the F.T.C. chair, said in a statement.

The report’s findings are partially based on information the F.T.C. obtained from nine large retailers, wholesalers and consumer good suppliers, including Walmart, Amazon, Kroger, C&S Wholesale Grocers, Associated Wholesale Grocers, McLane Company, Procter & Gamble, Tyson Foods and Kraft Heinz. The regulator ordered the companies in late 2021 to turn over “ detailed information ” that would help shed light on the causes behind supply chain snarls and how business practices could have worsened disruptions.

The report’s findings about large firms pressuring suppliers were primarily based on the information the F.T.C. received from those companies. The report did not examine whether those specific companies increased their prices by more or less than their cost increases, but rather looked at general industry data on profits.

“We will continue to operate with the highest ethical standards in collaboration with our partners to maintain the integrity and resilience of our nation’s supply chain,” Alicia Downard, a spokeswoman for McLane, said in a statement.

C&S Wholesale Grocers and Kraft Heinz declined to comment. Amazon, Kroger, Associated Wholesale Grocers, Procter & Gamble and Tyson Foods did not respond to an immediate request for comment.

According to the report, some large firms tried to gain access to scarce products by imposing strict delivery requirements and threatening suppliers with large fines if they failed to fill their orders. Walmart, for instance, tightened the delivery requirements its suppliers had to meet to avoid fines as the pandemic went on, the report found. Because these measures helped large retailers increase their stock of products, they effectively helped them gain a competitive advantage over smaller rivals, the authors argued.

Walmart did not respond to a request for comment on the report’s findings.

“In some cases, suppliers preferentially allocated product to the purchasers threatening to fine them,” the report read.

Retailers did not have “unlimited freedom” to impose these penalties, however, since some suppliers already had contractually defined requirements in place, according to the report.

F.T.C. officials also argued that consumers are still “facing the negative impact of the pandemic’s price hikes,” given that retailers’ profits remain elevated.

Using public data on profits in the grocery retail industry, the F.T.C. found that in the first three quarters of 2023, food and beverage retailer revenues reached 7 percent over total costs. That was up from more than 6 percent in 2021 and the most recent peak of 5.6 percent in 2015.

“These elevated profit levels warrant further inquiry by the commission and policymakers,” the report read.

After the onset of the pandemic, the nation’s food supply chain saw vast disruptions. Households quickly shifted away from eating at restaurants, and panicked shoppers stockpiled food, increasing demand for groceries. Workers fell ill with the coronavirus, which strained labor supply in grocery stores, warehouses and meat processing plants. Truck drivers, who were already scarce before the pandemic, could not make deliveries fast enough. The confluence of those factors resulted in major product shortages and higher food costs.

In late 2021, there was an even bigger surge in food prices. As supply chain disruptions and labor shortages led to higher transportation and raw material costs, companies passed along cost increases to consumers for many products. In August 2022, annual food inflation reached a peak of 11.4 percent. Since then, food price gains have continued to cool. In the year through February, food prices climbed 2.2 percent.

Companies across the industry have said they are planning smaller price increases this year, in part because some consumers have started to push back and cut their spending, which has led to some firms experiencing drops in sales.

Madeleine Ngo covers U.S. economic policy and how it affects people across the country. More about Madeleine Ngo

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The impact of COVID-19 on the food and beverage supply chain could be long lasting

Resilience360 report highlights manual labor, shifting consumer behaviors and protectionist policies as risk.

COVID-19 has disrupted supply chains but perhaps none more significantly than food and beverage (F&B). A report late last month from Resilience360 found that the shutdown of manufacturing plants, changing consumer behaviors and price increases have altered F&B supply chains, at least in the near term and perhaps for the long term.

“The pandemic has exposed the vulnerabilities of an industry historically reliant on manual labor,” the report, “ COVID-19 exposes vulnerabilities in the global food supply chain ,” noted. “In the long term, companies can introduce more automation and robotics technology in their supply chain to address labor shortages to mitigate the impact of future crises.”

The report, authored by Jena Santoro, supply chain risk intelligence manager for Resillience360, which is owned by Columbia Capital, noted that many F&B producers were not prepared for staffing shortages due to COVID-related shutdowns and exposure to the virus.

“This shift has exposed deficiencies in the resilience of the sector,” Santoro wrote. “It has highlighted the industry’s overreliance on manual labor and, as such, has supported the argument that the industry needs a higher prioritization on automation.”

Plant closures and changes to operating procedures – including socially distancing workers – contributed to overall labor reductions and limiting production.

“At the same time, the shuttered restaurant industry has led to decreased demand for wholesale products. This, augmented by labor capacity shortages, has led to food losses, inefficiencies and waste,” Santoro said. “Though food shortages have been largely avoided on a global scale throughout the crisis, systemic weaknesses in F&B supply chains have disclosed vulnerabilities for many companies operating in this sector.”

Plant closures

In April, FreightWaves reported on plant closures because of COVID-19 outbreaks. A Tyson Fresh Meats plant in Waterloo, Iowa, faced an outbreak that sidelined 180 workers and caused a backup of hogs to be processed at the plant. JBS, Smithfield and Conagra also dealt with plant closures. Resilience360 linked 11,000 cases to Tyson, JBS and Smithfield plants. Tyson, it said, has since implemented strict operational measures to minimize worker exposure to the virus.

“These regulatory measures, however, require that a considerable portion of the labor force remain at home,” Santoro noted. “Despite the immense amount of effort and investment in safeguarding workers at these facilities, outbreaks continue across the U.S. and elsewhere.”

Resilience360 predicted that as a result of COVID-19, meat supplies at U.S. grocery stores were expected to shrink by 35% by the end of 2020, with prices spiking 20% or more as a result.

“Grocery stores have largely prevented a significant food shortage up until this point. However, that is due to meat and other food surpluses already in the supply chain at the start of the pandemic,” Santoro wrote. “With an anticipated uptick in cases this winter season, coinciding with flu season, it is expected that current production rates will be insufficient to meet the demand. This is especially concerning as U.S. states and other countries begin reopening businesses, including restaurants, that will demand wholesale F&B products.”

The report further noted that the impact of plant closures and reduced demand could lead to 10 million hogs being euthanized, hitting farmers’ bottom lines and putting their businesses – and a key cog in the supply chain – at risk.

Packaged goods

While food and beverage manufacturers have adjusted to new operational procedures that have hit capacity, consumers have altered their food buying habits. With many restaurants closed around the country earlier this year, and those that are opening operating at less-than-full capacity, consumers have turned to prepackaged goods.

“Prior to the pandemic, the F&B industry was tasked with adapting to the increasing number of in-transit consumers and the associated demand for prepared, ready-for-consumption products in spaces outside of the home,” Santoro said. “The subsequent shift to remote work and home lockdown orders have upended this trend.”

Nonperishable, shelf-stable foods have become the norm and that has led to a resurgence in single-use plastics, especially around increased takeout orders.

“During Singapore’s eight-week lockdown, for example, an additional 1,470 tons of plastic waste was generated from takeout packaging and food delivery alone. Bangkok alone consumed 62% more plastic in April 2020 than it did in the same month of 2019,” Santoro said.

Plastics suppliers, Resilience360 said, have benefited from this trend, but it’s unclear if it is sustainable.

“Plastic trends have all but assured business continuity for packaging suppliers during the pandemic. Thus, industries and companies which rely on packaging solutions to distribute their goods should have little concern for financial impact to this aspect of their supply chain operations,”Santoro wrote.

Food protectionism

As countries moved to minimize outbreaks of COVID-19, many implemented more protectionist trade policies, including limiting food imports.

“On the one hand, restricted export policies were abruptly passed as a mechanism to ensure domestic food supplies and prop up domestic farming at once. On the other hand, fears of transmission vis-a-vis imported food and beverage items led to isolationist policies which all but cut off certain aspects of the global food supply chain,” Santoro stated.

According to the report, officials at the World Bank Group believe food protectionist policies will lead to a decrease in global food exports between 6% and 20% and global food price increases between 2% and 6%. Further import and export restrictions could boost food prices as much as 18%, the World Bank Group said.

These impacts have led companies to consider multisource supply chains.

“If a company’s sole supplier suddenly experiences a virus outbreak in their facility, the company will be faced with total loss of product,” Santoro wrote. “If, on the other hand, a company disperses its activity amongst several suppliers in different parts of the world, it will be less vulnerable to unpredictable shocks, such as virus outbreaks or health regulations to prevent an outbreak.”

In addition, the report lays out a scenario in which Americans, suspicious of China’s role in the origin of COIVD-19, could demand more traceability of products and seek out those products from local sources.

Supply chain outlook

The Resilience360 report cites significant concerns for the F&B supply chain, including an increase in global food protectionist policies that could drive down import and export activity and changes in consumer behavior that puts locally sourced, prepackaged goods in greater demand.

“Generally, the global food supply chain has shown resilience in the face of unanticipated challenges,” Santoro concluded. “However, farming labor shortages, continued plant closures in the food processing and meatpacking sectors and airfreight capacity declines will continue to present obstacles for the F&B industry.”

Click for more FreightWaves articles by Brian Straight.

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Historic Incentives in President Biden’s Investing in America Agenda are Supporting Over 100 American-Made Clean Energy Manufacturing, Critical Minerals, and Industrial Decarbonization Projects, Bolstering Domestic Supply Chains, Lower Costs, and Create Good-Paying American Jobs 

WASHINGTON, D.C. —  The U.S. Department of Energy (DOE), the U.S. Department of Treasury, and the Internal Revenue Service (IRS) today announced $4 billion in tax credits for over 100 projects across 35 states to accelerate domestic clean energy manufacturing and reduce greenhouse gas emissions at industrial facilities. Projects selected for tax credits under the Qualifying Advanced Energy Project Tax Credit (48C) , funded by President Biden’s Inflation Reduction Act, span across large, medium, and small businesses and state and local governments, all of which must meet prevailing wage and apprenticeship requirements to receive a 30% investment tax credit. Of the $4 billion tax credits, $1.5 billion supports projects in historic energy communities. These projects will create good-paying jobs, lower energy costs, and support the climate, supply chain, and energy security goals of the Biden-Harris Administration’s Investing in America agenda .

“From direct grants to historic tax credits, the President’s Investing in America agenda is making the nation an irresistible place to invest in clean energy manufacturing,” said U.S. Secretary of Energy Jennifer M. Granholm. “The President’s agenda places direct emphasis on communities that have traditionally powered our nation for generations, helping ensure those communities reap the economic benefits of the clean energy transition and continue to play a leading role in building up the next wave of energy sources.” 

DOE is partnering with Treasury and IRS to implement the Qualifying Advanced Energy Project Tax Credit (48C) funded by the President’s Inflation Reduction Act. DOE’s Office of Manufacturing & Energy Supply Chains (MESC) manages the § 48C Program on behalf of IRS and Treasury. Established by the American Recovery and Reinvestment Act of 2009, the § 48C Program was expanded with a $10 billion investment under the Inflation Reduction Act of 2022. At least $4 billion of the total $10 billion will be allocated for projects in designated § 48C energy communities —communities with closed coal mines or coal plants as defined in Appendix C of IRS Notice 2023-44 . The § 48C Program provides an investment tax credit of up to 30% of qualified investments for certified projects that meet prevailing wage and apprenticeship requirements. 

The § 48C Program received significant interest from industry in Round 1. Applicants submitted concept papers—a project proposal—seeking a total of nearly $42 billion in tax credits across all categories of projects, including nearly $11 billion for projects in designated energy communities census tracts. DOE received approximately 250 full applications from projects requesting a total of $13.5 billion in tax credits. There was great variety in the size and scope of projects, with applicants requesting tax credits ranging from under $1 million to over $100 million.

§ 48C(e) Round 1 allocations and application overview

Clean energy manufacturing and recycling : $2.7 billion in tax credits (67% of round 1 tax credits)

• Selected from applications requesting support for the buildout of U.S. manufacturing capabilities critical for clean energy deployment and span clean hydrogen (e.g., electrolyzers, fuel cells, and subcomponents), grid (e.g., cables, conductors, transformers, and energy storage), electric vehicles (e.g., battery components, power electronics), nuclear power, solar PV, and wind energy (including offshore wind components), among other industries and components critical to supporting secure and resilient domestic clean energy supply chains. 

Critical materials recycling, processing, and refining : $800 million in tax credits (20% of round 1 tax credits) 

• Selected projects are investing in multiple electrical steel applications, lithium-ion battery recycling, and rare earth projects, all critical areas for maintaining a secure, reliable energy system and advancing the clean energy transition. 

Industrial decarbonization : $500 million in tax credits (13% of round 1 tax credits)

• Selected projects would implement decarbonization measures across diverse sectors, including chemicals, food and beverage, pulp and paper, biofuels, glass, ceramics, iron and steel, automotive manufacturing, and building materials. Low-carbon fuels, feedstocks, and energy sources are well-represented as a solution for decarbonization across these projects. 

The §48C program will help to catalyze the nation’s equitable transition to a clean, secure, affordable, and resilient energy system, reduce industrial greenhouse gas emissions, and create high-quality jobs across the country.  For selected projects to receive the tax credit, information will need to be submitted to the 48C portal within two years to certify the project. Within an additional two years following project certification, the project must be placed in service.  

As required by statute, the §48C(e) program will publish the names of all organizations with certified projects and the amount of that allocation after projects are certified. Prior to certification, law prohibits the §48C(e) program from providing identifying information about allocation recipients or their projects without the applicant’s consent.  Allocation recipients are not required to publicly share information about their allocation at this time, but some may choose to do so voluntarily. Allocation recipients who are interested in doing so may contact DOE about the potential to voluntarily participate in upcoming DOE announcements. Participation in upcoming announcements will not affect the recipient’s allocation in any way. 

The U.S. Department of Treasury and Internal Revenue Service will issue a notice for the second round of the §48C program in the coming months, with the concept paper submission window anticipated this summer.   

Learn more about the  Qualifying Advanced Energy Project Credit (48C) and the Qualifying Advanced Energy Project Credit (48C) Program .

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