Abstract
‘Trends’ in the way we eat are discussed in this chapter. Three potential trends are taken as points of departure, namely health concerns, convenience, and process characteristics. Some of the evidence provided may not necessarily be evidence of a trend itself, but can be regarded as indicators or important issues that may change the way we eat. However, the food industry plays a major part in shaping these trends, and both direction and speed will depend on how the food industry handles these developments.
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Grunert, K.G. (2013). Trends in food choice and nutrition. In: Klopčič, M., Kuipers, A., Hocquette, JF. (eds) Consumer attitudes to food quality products. EAAP – European Federation of Animal Science, vol 133. Wageningen Academic Publishers, Wageningen. https://doi.org/10.3920/978-90-8686-762-2_2
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DOI: https://doi.org/10.3920/978-90-8686-762-2_2
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