Emerging trends in European food, diets and food industry

被引：151

作者：

Santeramo, F. G. ^{[1
]}

Carlucci, D. ^{[2
]}

De Devitiis, B. ^{[1
]}

Seccia, A. ^{[1
]}

Stasi, A. ^{[1
]}

Viscecchia, R. ^{[1
]}

Nardone, G. ^{[1
]}

机构：

[1] Univ Foggia, Foggia, FG, Italy

[2] Univ Bari, Bari, Italy

来源：

FOOD RESEARCH INTERNATIONAL | 2018年 / 104卷

关键词：

Diet; Fruits and vegetable; Functional food; Meat; Nanotechnology; Seafood; CONSIDERATION SET SIZE; MEAT CONSUMPTION; FUNCTIONAL FOODS; CONSUMER PERCEPTION; ANIMAL-WELFARE; PRODUCT DEVELOPMENT; PRICE TRANSMISSION; CHOICE EXPERIMENTS; CONVENIENCE FOOD; SUPPLY CHAINS;

D O I：

10.1016/j.foodres.2017.10.039

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：39 / 47

页数：9

共 144 条

[1] The reliability of third-party certification in the food chain: From checklists to risk-oriented auditing [J].