The SARS-CoV-2 pandemic has imposed the revolution of industrial processes, with direct effects on production processes, environments’ organization, and laboratory analysis. Given the food legislation, the supply chain already follows strict protocols but the know-how acquired in the recent months will be part of the background in the upcoming years. On this first issue of the year, we present new challenges and perspectives for the sector, also focusing on digital for sustainability and the supply chain in the agri-food sector. We analyze how these days change the Italian grocery shopping and, if the bread has become the symbolic food of the lockdown, after having kneaded at home for weeks, now we have rediscovered the predilection for artisanal functional bread.

In addition to trends and developments in the food market, we feature themes of energy and sustainability and food safety, with the report of the mcTER Web Edition day on energy efficiency and news coming from EFSA and IFU, and with scientific contents dedicated to the integrated protocols for foodborne intoxication and leavening in the Pinsa romana.

We publish the report dedicated to the Brambati company and the latest data that showing how the online food shopping is now consolidated as a habit.

Finally, we review packaging, machines and equipment, products, laws, news from the world, the recent applied research, and book news.