Emerging trends in European food, diets and food industry

Abstract

Understanding how an adequate food security may be determined, how nutritional intakes evolve over time and are influenced by global dynamics are few of the questions scholars are trying to answer. In addition, a great interest is devoted to the changes in consumers' preferences and expectations as well as to the analysis of food innovations and their impact on the global market.We review the recent and emerging trends in food supply chains of selected sectors (fruits and vegetables, meat, and seafood), and deepen on emerging trends in the food industry. By presenting the evidence provided by the literature and emphasizing the unresolved research questions, we offer a critical view of future directions that should be followed by research agenda.

Aceptabilidad Sensorial de Productos de Panadería y Repostería con Incorporación de Frutas y Hortalizas Deshidratadas como Ingredientes Funcionales

“…En los últimos años, las tendencias mundiales de la alimentación muestran un gran interés hacia productos alimenticios que aporten un alto valor nutricional y generen beneficios en la salud humana (Beal et al, 2017;Bigliardi y Galati, 2013;Santeramo et al, 2017). La fibra dietaria como componente alimentario, ha permitido el desarrollo de una gran variedad de productos e ingredientes funcionales, debido a que juegan un papel importante en la prevención y tratamiento de enfermedades tales como cáncer colorrectal, obesidad, ateroesclerosis, diabetes, entre otros (Vergara et al, 2007).…”

Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

“…Both samples showed a droplet size distribution (Fig. S2, Supporting Information) and a mean droplet diameter comparable with those of the nonpasteurized samples (D [4,3] of 0.25 ± 0.05 and D [3, 2] of 0.05 ± 0.01 for both pasteurized and non-pasteurized samples), indicating excellent stability of the emulsions when subjected to the pasteurization treatment. Our findings are in agreement with the behavior highlighted by Chanamai and McClements [48] on gum Arabic and modified starchstabilized emulsions.…”

“…The Sauter (D [3,2]) and De Brouckere (D [4,3]) mean diameters and the droplet size distribution of emulsions were determined using a Mastersizer 3000 static light scattering apparatus mounted with a Hydro EV dispersion accessory (Malvern Instruments Ltd, UK). The instrument was controlled by the Mastersizer v.3.62 (Malvern Instruments Ltd, UK) application software.…”

“…We also assessed the stability of the emulsion by evaluating the Sauter (D [3,2]) and De Brouckere (D [4,3]) mean diameters; D [3,2] remained constant during storage for all of the emulsions, but D [4,3] tended to increase with different magnitudes during storage. In particular, D [4,3] increased slightly for OOE 0.8/1.5 and OOE 0.5/1 (initial: 0.25 ± 0.05, final: 0.45 ± 0.05 µm) and increased for OOE 0.2/1.5 (initial: 0.88 ± 0.02, final: 2.21 ± 0.10 µm), while a more marked increase was observed for OOE 0.5/2 (initial: 2.76 ± 0.01, final: 9.39 ± 0.10 µm).…”

“…As a result, several food industries have launched new functional foods in the global market in the last decade. The global market for functional foods was valued $168 billion in 2013 and is expected to be worth more than $300 billion in 2020 [4].…”