Not sure what to get your favorite home chef? These gifts are a great place to start!

We have three guests on this week’s Dairy Diary podcast. We chatted with Lasse Vigel Jorgensen, senior commercial development manager, fresh dairy, Chr. Hansen; Jorg Sabo, global marketing and innovation director, Greiner Packaging; and Mike Currie, director of marketing at Schuman Cheese.

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But the category also has had to contort around high retail demand and extreme losses in foodservice/commodity sales.

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With the pandemic making off-premise sales the primary way—if not the only way—for restaurants to continue service, many consumers have increased their volume of takeout orders. Gen X and baby boomers in particular have been inspired to order more food for pickup, with someventuring to try a restaurant’s takeout services for the first time. With diners expected to continue placing more off-premise orders than they did pre-pandemic, operators can expect to see older consumers remain a steady demographic for takeout.

When the pandemic hit earlier this year, the grocery retail landscape quickly started to change. One of the first things to exit the scene was a merchandising tool that has a long history of success in driving impulse purchases of specialty items like deli cheeses: sampling.

Demand for imported cheeses remains strong despite challenges of past year

Seize the Opportunity: Vegan Cheeses Provide Variety and Comfort Consumers are Looking For