In today’s post-pandemic landscape, the food manufacturing industry is facing a host of new challenges. COVID-19 disrupted supply chains around the world and consumer demand patterns changed rapidly. Over $6.5 billion in customer spending for food and beverages in the United States shifted to retail during the pandemic. In the first two months of the lockdown, an estimated 14 million litres of milk were wasted each day. Productivity gains in manufacturing have fallen from 4.3% in 2000-2007, to just 0.7% in 2007-2018. Consumer demands are rising, and there are stricter regulations focused on food safety, health and environmental sustainability. This is the new normal for the industry, but how can businesses adapt?