Driven by the unique experiences of their generation, Millennials’ food choices, shopping patterns, preparation of food at home, and selection of food away from home are all different from those of earlier generations. And in coming years, Millennials will have an oversized impact on the food behavior of Americans.
Chinese consumers continue to shift their diets as incomes rise — including more sophisticated tastes, the pursuit of convenience, and an increasing demand for food safety.
On every continent in the world, snacks can be found in the aisles and near the checkout counters — not only of grocery stores, supermarkets, and convenience stores.
While unhealthy diets are recognized as a major risk factor for many chronic diseases and other medical disorders, the development and adoption of healthier dietary patterns is a complex challenge.
A shift toward healthier diets would involve not only changes in the food supply, but also technological advances, economic considerations, demographics, social factors, and environmental consequences. It would also depend on food and diet research by both public agencies and private entities that produces clear scientific evidence indicating what changes need to be made.
Movies and other depictions of the future have often included visions of what people will eat and drink. Popular tropes have included the ubiquitous food “pill” that provides all of a day’s required nutrients in a single capsule; food delivered in metallic packets and tubes (inspired by space innovations); machines that materialize dinner on demand; and, of course, robot farming. Reality, of course, has unfolded differently.Read more…
Eco-products. 100% organic. Ecologically friendly. All-natural. Fair trade. Locally grown. Green. Labels like these that indicate the commitment of a company, brand, or product to social responsibility are rampant. Although the meaning of these labels is not always formally defined, or even entirely clear, a broad and growing base of consumers now looks for — and buys — products that proclaim their virtue.Read more…
Food waste is epidemic and becoming a more important consumer and business issue. As awareness rises, a wave of innovative solutions — ranging from high-tech to low-tech to best practices — is emerging around reducing, reusing, and recycling unconsumed food.
The Culinology initiative of the Norwegian Centres of Expertise conducted a series of workshops during 2010 with representatives of the Norwegian food industry to create three scenarios for the food industry in 2020, focusing on radical lines of development.
Nanotechnology applications for food are under investigation and development in a variety of academic and industrial laboratories, though products are only beginning to enter the marketplace.Read more…
Entomophagy — the consumption of insects by humans — is an ancient practice that has fallen out of favor in some cultures in recent millennia. Yet insects (and some arachnids) are gaining new attention as a food source.