Since the COVID-19 pandemic began, consumers have relied on e-commerce for making purchases, but that may be changing this holiday season.

A renewed focus on sanitary design and cleanability, especially for allergens, is among the dominant trends in the design and construction of commissaries, central kitchens and other food production facilities.

After a sudden spike of COVID-19 cases in the Marshall Islands in August, Tyson Foods Inc. donated 50,000 masks and personal protective equipment to support the community.

The instore bakery has bounced back post-COVID, but it’s not the same department as pre-pandemic, said Marjorie Proctor, marketing and design specialist for Conyers, Ga.-based Dover Food Retail / Hillphoenix.

During COVID, 30% of Americans made dietary changes they said they’d keep post-pandemic, according to FMI data. 

Millennials are thinking differently about their health than older generations, and the shift suggests some interesting potential opportunities for retailers, according to Barrington, Ill.-based consultancy Brick Meets Click. 

With COVID has come an increase in demand for products that clean and sanitize the equipment used to produce foods sold in retail perimeter departments.

Tyson confirmed that as of Sept. 30, more than 100,000 of its employees have been vaccinated.