Blog Articles

It’s Christmas time and a good time to look at Food Trends for 2025 with a nice list that might include protein, tea and food traceability, and a naughty list that could include sugar, salt and food additives.  

In the United States, a paradox exists: while millions of Americans struggle with food insecurity, an enormous amount of food goes to waste every day. This disconnect between abundance and scarcity highlights a critical issue in our food system that demands immediate attention and action.

The horrific headlines say it all as the latest E. coli outbreak in the United States is leading to heartache and a rush for some major chains to pull onions from their menus.

What does it take to deliver fresh, high-quality seafood to your plate? The answer lies in robust quality control measures. For seafood processors and distributors, maintaining exceptional standards is not just a regulatory obligation—it’s a commitment to consumer safety and satisfaction. With the increasing demand for fresh, sustainably sourced seafood, ensuring consistent quality has become a competitive advantage and a necessity in the industry.

The threat of food and beverage shortages was averted earlier this month when a strike at 14 ports along the East and Gulf Coasts was tentatively settled after three days.

The strike by some 25,000 members of the International Longshoremen’s Association (ILA) working at ports from Boston to Houston, was the first such work stoppage in this major supply chain hub since 1977.

While most of America took at least a little time off this summer, there is no vacation break for governmental agencies such as the U.S. Food & Drug Administration (FDA), United States Department of Agriculture (USDA), and the Centers for Disease Control and Prevention (CDC) and their roles as watchdogs for the consumer.

The organic products market has experienced a remarkable surge in popularity over the past few decades, transforming not only the food industry but also consumer approaches to health, environmental sustainability, and ethical food production.

“The emphasis is on farmers using renewable resources and mimicking natural ecosystems to conserve and maintain the soil and water without polluting the environment,” explains The Spruce Eats. “In a nutshell, organic produce and other ingredients are grown without the use of synthetic pesticides, sewage sludge, synthetic fertilizers, genetically modified organisms, bioengineering, or ionizing radiation.”

The Center for Disease Control and Prevention (CDC) issued a Food Safety Alert on Aug. 8, 2024, for a Listeria outbreak linked to meats sliced at delis that has sickened consumers across 13 states with three deaths.

The Listeria outbreak originated with Boar’s Head Reay-to-Eat Liverwurst products produced between June 11 and July 17, 2024, with a 44-day shelf life. The “Boar’s Head Strassburger Brand Liverwurst made in Virginia” product comes in 3.5 pound loaves in plastic casing, or various weight packages sliced in retail delis.

From farm to table, technology is transforming every aspect of food distribution, enhancing efficiency, improving traceability, and boosting profitability.

“Understanding the role that technology plays in every sector of the market is integral to building streamlined operations that result in higher levels of productivity and cut costs while saving resources,” says Impact Networking. “The food distribution industry is no exception.”

Americans are getting sicker as a nation, and it just may be what we are putting in our grocery carts and on our dinner tables that is causing the problem with four of the top six killers in the U.S. related to diet.

In recent years, the American diet has undergone a dramatic transformation. Our plates, once filled with whole foods prepared at home, are now dominated by ultra-processed foods (UPFs). This shift has not only changed how we eat but also significantly impacts our health and society.