Innovation within the food industry during COVID

nCov-19, also known as COVID -19, a name that changed the world to a new normal today, where we all are moving forward learning and adjusting with the new norms of our daily lives and activities. As organizations and experts tussle to unveil therapies, they are also redefining innovation. During which, industries across the globe, including the food industry, found itself facing the shrunken economy both entity wise as well as globally. Their resilience has reshaped the industry, leaving a long-lasting effect across, transforming the views of both consumers and other stakeholders.

This crisis, a true catalyst and for bringing in the change have also impacted consumer behaviors and expectations. Operators and suppliers will respond and modify their business models for the new post-crisis world. How we plan, how we go to the market, how we communicate and collaborate, and how we interact with consumers is all going to change. Everything is going to change due to Covid-19. While in developed countries, where most supermarkets introduced shopping hours for first responders and elderly people which resulted in stocks clearing up off the aisles. Food processing firms shifted their focus on packed and tin food rather than frozen or fresh products. Liquor firms started manufacturing sanitizers to fulfil the gaps in consumer demand.

The new trends, both with work and daily lives have influenced people in many. Some have started converting their hobbies as new business ideas whereas some have bent into social servicing in various ways known or unknown to us.

Some innovations related to the health concern of our society is explained as:

  • Food-safety-mentality: Consumers are developing a dramatically raised sense of what they view as safe food handling practices and measurements and an increasing desire to know where their food came from, how it was grown, raised, and processed, and further food procedures. We see this continuing into a post-COVID-19 environment as consumers’ focus on how their food was handled has been exponentially intensified. For those restaurants, where consumers will have less patience for employees not using gloves, not washing hands before cooking anything, mishandling of food, as well as associated "cleanliness indicators" like dirty restrooms and overflowing garbage cans. Additionally, consumers are more curious to expect to know more about the source and processing of food before it gets to the restaurant.

  • Expanded sanitization behaviors: The increased use of sanitizers, wipes, and hand washing will likely continue. More consumers will carry sanitizers and wipes and also expect restaurants to supply them. Self-sanitizing of dining room seating and tables will become routine for many. As before this pandemic, no one opt this kind of cleaning practices as now people followed strictly

  • Improved take-out/delivery packaging: In our new post-COVID-19 world, packaging will need to be tamper-evident and maintain the food’s temperature, moisture, presentation, and the main thing is the freshness of food. Operators have been averse to use higher-cost take-out packaging because they feel they can’t pass the cost along. But now consumers are very demanding and do not give any relaxation in this regard and may now be willing to pay for it.

  • Expanded take-out/delivery for fine-dining/chef-driven brands: Chef-driven food is what many consumers want, but many of these restaurants have traditionally done little take-out or home delivery. This may change. Consumers' demand for high-end restaurant food will continue, but so will their desire for take-out and home delivery. We expect that polished casual and higher-end restaurants will work quickly to expand their take-out and home delivery menus, packaging, and services.

Observing the change in customer demand trends, supermarkets have revisited their procurement process. They have also tied up with them to deliver directly to residential apartments, with them taking up the role of a liaison, managing communications, and quality control. Introducing newer ranges like DIY meal kits, baking mixes, confectionaries, and desserts from local bakers have made way as an innovative channel of sale for many eateries and takeaways.

With a portion of the urban population relying on delivery services, food delivery firms now deliver groceries, local produce, and even act as short distance courier delivery to many consumers. Many restaurants and local eateries have tied with them, making up for lower footfall within stores.

With increasing concerns by consumers, regarding the workforce behind large kitchens and other relatable services in near future, it could also be such that going forward we see operations getting automated by equipment and intelligent bots instead of people.

We at Tuck stand have redesigned our services by initiating two unique and timely services namely Tuck Stand Tiffins and @ Home services delivering home-like food in safe hands to your doorsteps be it at your workplace or home. To help our customers with ease, to food queries and daily servicing, we have come up with various subscription plans. To know more contact us and you will be at delight.