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Food Trends and the Changing Consumer.


This is an American text and therefore one or two of the conclusions drawn might not square up exactly with what can be expected in other parts of the world.

The food industry naturally wants to make products that sell and, increasingly, ones that sell well because this allow the large corporations to earn the revenues. However, it is not as easy as all that. To be successful, a product must answer a need, meet certain criteria or even create a new demand but, to achieve such a state, many questions need answering. And these answers could be affected by income, lifestyle changes, the weather and even the person's mood. However, that in no way takes away the importance of the answers that every manufacturer needs to know. Answers to questions like these are essential in planning any new products because the industry is consumer-driven. Major changes have occurred in the way 'cooking' is carried out at home, in who attends a meal, in whether they eat out or even bring ready-prepared food home to re-heat

This text provides a lot of data to guide those who have to base their decisions on understanding the correct answers. The chapter titles reveal something of the complexity of the task, they run: Introduction - major trends in a consumer-driven food system; Trends and traditions in the American diet; Demographic trends foretell food trends; Disparate lifestyles; Food economics - insightful and not so arcane; The food consumer - new economic perspectives; Data - where do we get the facts; Older Americans and their food habits; The forgotten poor and their food problems; Food safety-a growing concern; The food industry - an overview and implications of consumer trends.
COPYRIGHT 1991 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1991
Previous Article:Sensory Science Theory and Applications in Foods.
Next Article:Citrus Processing, Quality Control and Technology.

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