Ingredient Shortages: Aimutis Featured in Food Dive

NCFIL Executive Director Bill Aimutis was recently featured in “4 Ingredients Facing Shortages Amid the Pandemic” in Food Dive. Food Dive’s website and newsletters cover food topics including manufacturing, packaging, ingredients, R&D and flavor trends.

This article focuses on how the pandemic shifted demand from foodservice to retail, causing shortages in mushrooms, garlic, carbon dioxide and yeast. 

Ingredient Shortages 

Aimutis discusses ingredient shortages by noting that “food manufacturers are using up their inventory in an effort to keep their pipelines available to retailers as the supply chain experiences disruptions.” He also expresses concern about a potential secondary spike, resulting in further disruption of transportation chains, and suggests ensuring processing supply chains are well-mapped to avoid further disruptions. 

Find Out More 

To find out more about food ingredients and Food Dive, read the full article here. 

Recently, Dr. Aimutis wrote multiple blogs on the COVID-19’s impact on the food industry, focusing on food entrepreneur strategies, stabilization of the retail supply chain, global food supply chain challenges, pandemic impact on the food system, and food business rejuvenation. 

Learn more about Executive Director Bill Aimutis here. Dr. Aimutis writes a monthly NCFIL Director’s Perspective, discussing NCFIL’s status and all things related to plant-based foods and food innovation. Check out his most recent post here.