Dr. Simon Somogyi, the Arrell Chair in the Business of Food and associate professor in U of G’s School of Hospitality, Food and Tourism Management, spoke to CTV News about the reasons behind a sudden shortage of bottled alfredo sauce.

Somogyi, who researches food supply chains, said companies are limiting production of alfredo sauce due to labour and supply problems brought by the pandemic.

“They’re prioritizing flavours that we like to eat and that typically, in the case of pasta sauce, is marinara,” he said.

Somogyi studies agri-food value chain management and agribusiness marketing management and is the co-author of the annual Canada Food Price Report.