For emerging brands or companies with unfamiliar products that relied on chefs to introduce their food or beverages to mainstream consumers, the shuttering of restaurants during the pandemic has been especially devasting, but, according to the co-founder of the tahini brand Soom Foods, creating a new category and building a successful CPG business is still possible.

The ongoing coronavirus pandemic has reshaped virtually every aspect of American’s lives, including what, when and how we eat, according to research from the flavor, ingredient and color company Flavorchem, which found our emotions are influencing our food selection more than ever.

Even though Andrew Abraham has helped millions of people live healthier, more vibrant lives first as a medical doctor and then for the past 12 years as the founder of the organic protein shake and bar brand Orgain, he wanted to help more consumers learn about and access healthy nutrition, which is why he recently donated $150,000 to emerging brands that shared his values and mission.

Supply chain snags, consumer stockpiling and retailers reprioritizing what to stock during the initial phases of the coronavirus pandemic meant many consumers had to go without their favorite brands and switch to available alternatives, but according to one branding expert, those lost sales are not the same as lost consumers.

Even before the threat of the “quarantine 15” – or the idea that some Americans are at risk of packing on 15 pounds during the pandemic due to stress-baking, mindless snacking and reduced physical activity – the rate of obesity in America has been stubbornly rising, creating a challenge and opportunity for the food and beverage industry.

While consumer interest in where food comes from and how it is produced has been growing in recent years, an organic industry leader says the coronavirus pandemic has turbocharged shoppers’ interest in local, organic and sustainably produced products as well as alternative distribution channels.

Once relegated to the dusty back corners of kitchen cupboards or quickly swigged by only the most devote health-conscious consumers, apple cider vinegar has been thrust into the limelight by the coronavirus pandemic for its claimed immunity, beauty-enhancing and cleaning benefits.

While some food and beverage brands have enjoyed tremendous growth following the coronavirus outbreak, others have been completely "pummeled" by government and consumer response to the virus – revealing a division that could provide a road map for the rest of the pandemic and potential economic downturn that will follow.

The US meat industry has been under pressure of late, particularly in terms of perception due to sustainability within the supply chain. GlobalMeatNews spoke with Anya Fernald, co-founder of California-based vertically-integrated meat processor Belcampo Meat Co., to discuss sustainable producing, particularly during the coronavirus pandemic and how she hopes other businesses will follow suit.

As measures designed to flatten the curve of the coronavirus pandemic continue to flatten the economy simultaneously, many companies are making tough decisions to survive, including whether to pull-back on expansion plans, lay off employees, rationalize SKU production, or push forward with strategies laid out pre-COVID-19 with hopes for a speedy economic recovery.