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.
Generated Summary
This review article in Food Research International examines emerging trends in the European food industry, focusing on diets, and the food industry. It investigates the evolution of global food production and consumption, emphasizing the increasing importance of food security and the changing preferences of consumers. The study provides a review of trends in food supply chains, including fruits and vegetables, meat and seafood, as well as an in-depth look at food industry innovations, functional foods, and the use of nanotechnology. The review aims to provide a critical perspective on future research directions by synthesizing current knowledge from various sources. The study utilizes a review approach, synthesizing existing literature to identify key trends, challenges, and future research needs. The analysis includes case studies of specific food sectors and emerging innovations in the food industry. The aim is to understand the dynamics of food supply chains, consumer expectations, and the potential impact of innovations. The research addresses the importance of sustainable development goals, changes in consumer preferences, and the impacts of innovations on the market. The methodology involves analyzing the literature to identify critical aspects of the food industry and highlight unresolved research questions.
Key Findings & Statistics
- The FAO estimated that per capita calorie availability increased from 2196 kcal/day in 1961 to 2870 kcal/day in 2011.
- The World Health Organization (WHO) recommends a daily consumption of F&Vs as high as 400 g per capita.
- In the European Union, six member states out of 28 met the WHO recommendation.
- In 2010, the fresh-cut fruit market share was about 1% of total fruit volume sold in Europe.
- For fresh-cut vegetables, the market share increased by 4% with respect to the total volume of vegetables.
- Packaged salads appear to be the leader of fresh-cut products and represent about 50% of total fresh-cut market volume.
- The other 50% is shared by the fresh-cut fruit (10%) and the other categories as ready-to-cook, crudités and other with 40%.
- The consumption of meat and meat products is expected to decrease in developed economies but increase in developing economies.
- Global fish consumption grew from about 30 million tons in 1960 to over 130 million tons in 2012.
- The EU market of fish and seafood is mostly supplied (65%) by imports.
- The global market for functional foods was reported to be $168 billion in 2013, and forecasts more than $300 billion for 2020.
- The EU Regulation defines “novel food” as food or food ingredients that were not used for human consumption to a significant degree within the EU before 15 May 1997.
Other Important Findings
- The study highlights that the measurement and investigation of access to food is a priority in developed and developing countries.
- Changes in income and prices can disrupt proper diet balancing.
- Recent economic crises and price volatility have affected global trade and food availability.
- The prevalence of diseases linked to unbalanced diets is increasing.
- The review indicates a growing consumer interest in ready-to-eat foods and a rising demand for food with higher safety standards.
- High F&V consumption can reduce issues related to being overweight and cardiovascular diseases.
- Fresh-cut products represent an interesting innovation in the industry.
- Quality improvements in fresh-cut F&V, concerning safety and packaging, are constantly evolving.
- Consumers’ choices are influenced by the perception of food safety and packaging.
- The demand for meat is expected to increase in developing economies.
- Changes in meat consumption habits in affluent economies are driven by varied product characteristics and the increasing relevance of health concerns, ethical and ecological issues.
- Consumer interest in the origin, production methods, and animal welfare in meat products is growing.
- Aquaculture production provides about half of global fish production.
- Consumers’ expectations for food quality are leading to new business opportunities for EU aquaculture producers.
- The EU is implementing new labeling provisions for fishery and aquaculture products.
- Functional foods are gaining popularity as consumers seek health-enhancing products.
- Food neophobia and demographics influence the acceptance of novel foods.
- Nanotechnology applications in the food sector are expected to provide various benefits.
- The study highlights the role of certification labels in building consumer trust and the importance of consumer knowledge and awareness for the adoption of novel technologies like nanotechnology.
Limitations Noted in the Document
- The review focuses on a selected number of case studies and supply chains, which may not provide a comprehensive view of the entire food industry.
- The study acknowledges the limited and evolving knowledge regarding the environmental and health risks of nanotechnology in food.
- The review highlights the need for further research, especially on the impacts of F&Vs on human health, to solidify the evidence base for policy and consumer education initiatives.
- The authors note that there are gaps in understanding the relationship between consumer behavior, attitudes, and actual food choices, and the impacts of food innovations.
- The review points out that there is a need for standardized methodologies and consistent data collection to fully understand the complex interactions within food systems.
- The review acknowledges that it is challenging to keep up with the fast-paced advancements in food technology, especially in areas like nanotechnology, and that regulatory frameworks often lag behind these developments.
- The review emphasizes the difficulty in making a complete inventory of the commercialized applications of nanotechnology.
Conclusion
The study underscores the critical importance of understanding how to ensure adequate food security and how nutritional intakes evolve in response to global dynamics. The review highlights the need for further investigation into consumer preferences, market innovations, and the impact of novel technologies. According to the literature, the increasing use of functional foods, the development of novel food industries, and the emergence of nanotechnologies are likely to represent new frontiers that require great attention. The study emphasizes that the food industry must address consumer expectations and global sustainability challenges, including ensuring safe food production while promoting environmental protection and waste reduction. The review highlights that the use of certifications and labels as market tools will likely expand in the near future and will be critical in building consumer trust. The study calls for a science-based regulatory framework, and increasing public knowledge and awareness to facilitate the transition to a more advanced food industry. The paper suggests that, “the main changes at global level of the food industry have been presented. The food industry must face consumers’ expectations and global challenges such as the need to ensure safe food, while keeping in mind the global sustainability.” The authors also suggest that the global sector should be more oriented towards the protection of the environment, the preservation of the natural resources, in order to facilitate the emergence of strategies able to promote the circular economy and to reduce food wastage.