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TRENDS IN 2017

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By Donshe Usher Editorial

the air we breathe.

The old saying, we are what we eat, is true. Every cell in our body was created from the food we eat, the water we drink and

This goes way beyond economic development that has driven the creation to consumption trend to move from basic staple to non-traditional staples – And towards more naturalbased, meat, fruit and vegetable items. More consumers are also prompted to dine away from home. This brings the restaurants and professional chefs efforts into play. With and increasing need for knowledge in order to grasp the changes in the creation to consumption theory. A trend with deliberation for turning relevant issues into opportunities, income, owner pricing, relative prices. Demographic factors, diets, and health concerns are now becoming the driving forces behind the changes in the food consumption trend. Of the widening role of healthy food demand which has shifted toward high quality-more natural organic characteristics – freshness, safety, texture, appearance and taste. Consumers are willing to pay for these quality characteristics. The essence of transforming these issues into opportunities is by responding to consumer expectations. An aligned market-led natural and organic supply chains are now proclaiming to offer differentiated and more natural complex food products, which express more health value creating activities via information sharing.

The traditional supply chain players must also adopt value creation and delivery approach to produce food products that have sufficient health value to consumers even it it means paying more. Changes in food consumption trend in tandem with economic development are a national pandemic. Economists generally describe that there is an initial increase in organic or natural food staples when it becomes even more obvious that there is diversity in food intake. This is the narrative that drives food professional to adapt to - hence the trend towards “Direct from the farm.” As it turned out, that organic food demand has empirically crossed another threshold that is just as crucial. Consumers desire and are willing to pay for safety and taste of these organic foods. Freshness and safety are ranked high above other quality attributes in desire and a willingness to pay for vegetables and fruits. texture, freshness, and packaging in red meat whereas safety, packaging and texture in white meat are attributes which are also a desired sequence by consumers. Despite the undisputed importance of information of future food consumption trends, the agricultural-food system still evolves around the input, production, post-harvest, processing markets. The future food consumption trend is going to favor natural and organic-based, meat, vegetable, and fruit items so much so that consumers are will pay for these higher quality-based attributes on restaurant menus. Putting more emphasis on the term from creation to consumption. w w w. f o o d b e v m a g . c o m | J a n u a r y 2 0 1 7

Food & Beverage Magazine January 2017  

2017 TRENDS: Creation To Consumption Cover Story: Organic Valley-Grassmilk Yogurt 2017 Industry Promotions and Appointments Upcoming Events,...

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