Food demands of the emerging consumer: the role of modern food technology in meeting that challenge

Abstract

Traditionally, the food industry has not been driven by technology. However, over the past decade, enormous changes have been introduced because of the changing demographics and evolving lifestyle of the consumer; the public health policies driving these lifestyle alterations; the growing fitness food market, which is a consequence of these changes; and the new aggressive posture taken by the food industry toward use of innovative technologies to satisfy consumer needs. This review is a brief description of the newer, nonbiotechnological food-science approaches that provide an unprecedented array of novel products to satisfy consumer preferences. These include engineered foods, aseptic processing, extrusion, hydroponics, intermediate-moisture foods, microencapsulation, supercritical-fluids extraction, and ingredient technology. Included under the last category is a brief description of fat substitutes that are likely to have a significant effect on the American diet.

The “Farm to Plate” approach – Everyone’s Business

“…The considerable burden of foodborne illness on Canadian society deserves the attention of governments at all levels, the food industry, and the consumers themselves, who, in the final analysis, are their own last line of defense against foodborne hazards. The process of ensuring the safety of the food supply needs to be dynamic and flexible, permitting it to adapt to constant change in the types of food consumed, the geographic origins of food products and the ways in which different foods are processed (41).…”

Food biotechnology: food industry, nutrition and public health

“…In addition food processors have begun offering a variety of leaner, processed meats and lower-fat milks. Smith (1993) observed that, traditionally, the food industry has not been technology driven. Yet, four recent forces will move the food industry towards greater use of technology to create marketable products.…”

Nutrition policy: priorities for new research

“…Some of these objectives will be attained by altering the nutritional properties of existing food. This can be achieved through biotechnology (Hayenga, 1993), through new food and ingredient processing technologies (Smith, 1993) and through simple enrichment of foods. An important strategic decision in nutrition policy is to identify which goals might be achieved through an altered food supply and which goals might be achieved through the technological modification of existing food supplies.…”