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Journal articles on the topic 'The growing demand to food products'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Otunola, Gloria Aderonke, and Danik Martirosyan. "Choosing Suitable Food Vehicles for Functional Food Products." Functional Foods in Health and Disease 11, no. 2 (2021): 44. http://dx.doi.org/10.31989/ffhd.v11i2.764.

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Globally, there is a growing demand for functional foods that provide health benefits without changing current dietary habits. However, the world is made up of diverse societies that consist of a wide range of individuals from different ethnic and cultural backgrounds associated with different food choices and preferences. Functional foods resemble traditional foods but have been designed and tailored to confer physiological and health benefits that go beyond their nutritional function. Of the seven-step cycle involved in functional food production, choosing a suitable food vehicle as a carrie

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Bogueva, Diana, and Dora Marinova. "Demand for Animal-Based Food Products and Sustainability." Proceedings 73, no. 1 (2020): 15. http://dx.doi.org/10.3390/ieca2020-08817.

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The demand for animal-based food products is growing across the world, and many are consciously consuming a protein-rich diet. However, the growing consumption of animal proteins contradicts the Earth’s ability to sustainably feed its population. Curbing emissions from agriculture, and especially from livestock production, is essential to fulfilling the Paris Agreement and shifting to a different diet, including EAT-Lancet’s Planetary Health Diet, the flexitarian diet, and other ethically based dietary choices. Consuming modest or lower amounts of meat is viewed as one of the ways toward achie

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Chen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (2021): 335. http://dx.doi.org/10.31989/ffhd.v0i0.817.

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Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educ

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Chen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (2021): 335. http://dx.doi.org/10.31989/ffhd.v11i8.817.

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Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educ

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Martirosyan, Danik, and Sarah Stratton. "Advancing functional food regulation." Bioactive Compounds in Health and Disease 6, no. 7 (2023): 166. http://dx.doi.org/10.31989/bchd.v6i7.1178.

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The increasing demand for functional foods, stemming from the growing health consciousness among consumers and their preference for products that provide more than just basic nutrition, presents both opportunities and challenges for regulatory agencies, notably the U.S. Food and Drug Administration (FDA). Functional foods lack a specific regulatory category, leading to uncertainties for manufacturers and consumers. Collaboration between the FDA and the Functional Food Center (FFC) is proposed as a solution to enhance functional food regulation. The FFC's expertise in biomedical sciences and it

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Doba, Karolina, Sandra Roszyk, and Wojciech Zmudziński. "REGIONAL PRODUCTS AND TRADITIONAL AND ORGANIC FOOD- COEXISTANCE OR COMPETITION?" Journal of Agribusiness and Rural Development 51, no. 1 (2019): 15–20. http://dx.doi.org/10.17306/j.jard.2019.01145.

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Globalization leads to modernizing food habits and the substitution of the traditional foods by industrialized foods in the diets of Europeans is constantly growing. The main factor shaping the demand for traditional, regional and ecological food is its availability, price and ecological awareness of the society. Polish consumers are increasingly turning to traditional and organic food, perceiving it as healthier, safer and tastier than commercial industrialized food. In the European Union Protected Designation of Origin, Protected Geographical Indication, Traditional Specialities Guaranteed p

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7

Ahmad, Saqlain. "India’s Growing Demand of Nutraceuticals." Asian Journal of Pharmaceutical Research and Development 12, no. 1 (2024): 126–32. http://dx.doi.org/10.22270/ajprd.v12i1.1368.

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Nutraceuticals are nutritive ingredients—a cross between food and medicine—that are physiologically active and have the power to preserve optimum health and advantages. These goods are essential to maintaining human health and well-being, especially in light of upcoming treatment advancements. Due to their safety profile, medicinal effects, and nutritional advantages, nutraceuticals have gained popularity. Global demand for nutraceuticals is rising in the areas of disease prevention, health care promotion, and other services. In this overview, several drug-nutritional interactions are addition

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Moliboga, Elena, Elizaveta Sukhostav, Oksana Kozlova, and Alla Zinich. "Functional Food Market Analysis: Russian and International Aspects." Food Processing: Techniques and Technology 52, no. 4 (2022): 775–86. http://dx.doi.org/10.21603/2074-9414-2022-4-2405.

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The modern food market is undergoing a period of rapid development following the changes in marketing technologies and consumer behavior patterns. Nowadays, people pay more attention to the quality and composition of food products, as well as their functional properties. The present article reviews the international and Russian market of functional foods in order to define the consumer demand for new specialized products. The methods included data comparison, grouping, and systematization. The analysis involved Russian and foreign papers published in 2018–2022 and registered in Scopus, e

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9

Regmi, Anita, Nicole Ballenger, and Judy Putnam. "Globalisation and income growth promote the Mediterranean diet." Public Health Nutrition 7, no. 7 (2004): 977–83. http://dx.doi.org/10.1079/phn2004566.

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AbstractObjective:To examine global food demand patterns and how changing diets may stimulate demand for and trade of Mediterranean diet products.Design:Literature review. Trends in global and US food consumption patterns are examined and trade data are reviewed to evaluate the impact of changing diets on trade of Mediterranean diet products. Market access issues are also addressed briefly to highlight the role of policy in the trade of Mediterranean diet products.Results:Diets are shifting towards higher-value products such as meats, fruits and vegetables, and a wider array of packaged food p

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10

Rabadán, Adrián, Roberto Nieto, and Rodolfo Bernabéu. "Food Innovation as a Means of Developing Healthier and More Sustainable Foods." Foods 10, no. 9 (2021): 2069. http://dx.doi.org/10.3390/foods10092069.

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The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, the market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of inte

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Lavilla, Maria, and Félix Amárita. "Advances and Future Challenges in Microbial Food Safety: Volume I." Foods 14, no. 13 (2025): 2231. https://doi.org/10.3390/foods14132231.

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Consumers’ growing demand for products with adequate nutritional, physicochemical, and sensory characteristics has challenged both the food industry (including the food production sector) and researchers, necessitating a constant effort in the development of innovative strategies to manufacture new products with optimal characteristics that ensure food safety at the same time [...]

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12

Yuan, Yan, Oral Capps, and Rodolfo M. Nayga. "Assessing the Demand for a Functional Food Product: Is There Cannibalization in the Orange Juice Category?" Agricultural and Resource Economics Review 38, no. 2 (2009): 153–65. http://dx.doi.org/10.1017/s1068280500003178.

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The demand for functional foods has increased notably in recent years due to growing consumer interest in diet and health issues. Currently, the food industry is introducing many types of new food products with functional attributes. Consequently, cannibalization is a critical issue for firms that offer multiple products within a certain product category. The identification and assessment of cannibalization are integral factors when making strategic decisions about new product introductions. Using scanner data from Information Resources, Inc. (IRI), pertaining to a particular functional food,

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13

Jude, J., E. A. Adu, O. S. Kamaldeen, and I. E. Maiyanga. "FREEZE DRYING – APPLICATION IN FOOD PROCESSING AND STORAGE (REVIEW)." BADEGGI JOURNAL OF AGRICULTURAL RESEARCH AND ENVIRONMENT 5, no. 2 (2023): 21–35. http://dx.doi.org/10.35849/bjare202302/97/003.

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Freeze-drying or lyophilization is defined as a method of removing water by sublimation of ice crystals from frozen material. When compared to products dried with traditional methods, suitable parameters of process application allow the best quality products to be obtained. Freeze-drying method has been successfully applied to different food products such as meats, coffee, juices, dairy products, pumpkin, strawberries, guava, spices, tomatoes etc. Recently, the market for ‘natural’ and ‘organic’ foods is strongly growing as well as the consumer’s demand for foods with minimal processing and hi

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Mohammed, Akram Javith S. Vignaesh D. Sarojini A. and Vinoth Kumar L. "Fish-Based Pet Food: A Growing Market for Fish Processing By-Products." Fish world a monthly magazine 2, no. 4 (2025): 243–47. https://doi.org/10.5281/zenodo.15367180.

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The growing demand for healthier, more sustainable pet food has led to the increasing popularity of fish-based products. Traditionally, fish processing by-products like heads, bones, skins, and trimmings were discarded or used for low-value purposes. However, recent innovations are turning these by-products into valuable ingredients for pet food, offering a more sustainable and nutritious alternative. Fish is rich in protein, omega-3 fatty acids, and essential vitamins, making it an ideal ingredient for promoting pets' health. Furthermore, the use of fish by-products in pet food helps reduce w

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15

Perez-Puyana, Víctor M., Alberto Romero, and Mercedes Jiménez-Rosado. "Novel Food and Beverages: Production and Characterization: 2nd Edition." Foods 14, no. 13 (2025): 2349. https://doi.org/10.3390/foods14132349.

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In today’s food landscape, the development of novel products continues to be a critical response to the growing demand for healthier, more sustainable, and technologically advanced food and beverage options [...]

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16

Karimovna, Narinbayeva Gulnora, Jalilov Shoxjahon Xolbozor o‘g‘li, and Avvakumova Olga Viktorovna. "WAYS TO INCREASE THE ECONOMIC EFFICIENCY OF LEMON GROWING ON THE FARM." International Journal Of Management And Economics Fundamental 3, no. 10 (2023): 39–45. http://dx.doi.org/10.37547/ijmef/volume03issue10-07.

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The article describes ways to increase the economic efficiency of lemon cultivation on the farm. Meeting the demand of the country's population for food products and raw materials of industry depends primarily on the level of development and management of the agro-industrial complex and the agricultural network, which is the basis of this complex.

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17

Simina, D. V., and L. G. Eliseeva. "Microgreens market and prospects for their use as a functional ingredient in food production." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 11 (October 21, 2024): 659–62. http://dx.doi.org/10.33920/igt-01-2411-04.

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Currently, the microgreens market is actively growing all over the world. Due to the fragmentation of this market, high competition from manufacturers, growing consumer demand, and the high nutrient status of microgreens, research and development of new food products with microgreens as a functional ingredient are promising. The paper presents the main trends in the global microgreens market and discusses aspects of using microgreens as a functional ingredient in food products.

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Et al., Tursunov Hayrullo Odiljonovich. "“THE EFFECT OF RICE SOWING ON THE SEEDLING METHOD FOR DIFFERENT PERIODS, PLANTING PATTERN AND THE NUMBER OF SEEDLINGS”." Psychology and Education Journal 58, no. 1 (2021): 5517–25. http://dx.doi.org/10.17762/pae.v58i1.1948.

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The article provides information on the effect of the optimal amount of seedlings, planting patterns and timing on plant growth cycles when growing rice as a secondary crop. Nowadays, the demand for food is also increasing tremendously as a result of the rapid growth of the world’s population. This indicates that the issue of food security will become more complicated in the future. Like all food products, the population's demand for rice is growing from year to year. According to official FAO data, by 2020, the total volume of rice production should reach 750 million tons to meet the demand o

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19

Najmitdinova, Guljakhon. "USEFUL PROPERTIES OF NATURAL DRY MILK." International Journal of Advance Scientific Research 02, no. 04 (2022): 43–50. http://dx.doi.org/10.37547/ijasr-02-04-08.

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The article, the demand for consumer goods, including food, is growing every day due to the growth of the world's population. currently, the ferghana valley produces varieties of powdered milk "malyutka", "malish", "detolact", "lodushka". it is considered one of the best baby food products. Opinions are given about the exceptional taste that refreshes when using powdered milk, the content of vitamins, carbohydrates, proteins, calcium and their useful properties.

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20

Shishkina, Natalia. "Prospects for Food Exports to China." Russian and Chinese Studies 4, no. 1 (2020): 18–27. http://dx.doi.org/10.17150/2587-7445.2020.4(1).18-27.

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The Russian economy is now closely linked and largely depends on the existing relationships with other countries. Devaluation of the ruble in 2014 and subsequent decline in living standards contribute to contraction of demand in almost all consumer markets in the country. However, this may be an impetus to development of industries which products are potentially interesting for export to other countries, in particular, to China. Despite the slowdown in growth, China’s economy remains one of the fastest growing economies in the world, which significantly affects the welfare of the country’s pop

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21

Marjanović, Blaženko, Maja Benković, Tamara Jurina, et al. "Bioactive Compounds from Spirulina spp.—Nutritional Value, Extraction, and Application in Food Industry." Separations 11, no. 9 (2024): 257. http://dx.doi.org/10.3390/separations11090257.

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The surging popularity of plant-based diets and the growing emphasis on clean-label products have intensified interest in Spirulina within the food industry. As more people adopt vegetarian, vegan, or flexitarian lifestyles, demand for plant-based protein sources has escalated. Spirulina’s high protein content and complete amino acid profile make it an ideal candidate to meet this demand. However, incorporating Spirulina into food products is not without its challenges. Its strong, earthy, or fishy taste can be off-putting to consumers and difficult to mask in food formulations. Furthermore, i

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Toshboyev, Abduraim, Komiljon Bustonov, and Sanjar Davlatov. "Problems and solutions of ensuring food security in Uzbekistan." E3S Web of Conferences 389 (2023): 03036. http://dx.doi.org/10.1051/e3sconf/202338903036.

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In this article, the results of the ongoing reforms on the continuous supply of food products to the population of Uzbekistan are discussed. The rate of growth of agricultural products per capita, the state of use of available land resources, the state of production and service by the farm, the prospects for production and development, and the increase in demand for food products in the world and in Uzbekistan are presented. The analysis of the increase in demand due to the sharp increase of the population, the sharp decrease of water lands, and the production of agricultural products in Uzbek

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Brütsch, Linda, Liliane Tribolet, Stéphane Isabettini, Patrick Soltermann, Andreas Baumann, and Erich J. Windhab. "Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods." Food & Function 9, no. 5 (2018): 2951–61. http://dx.doi.org/10.1039/c7fo01959a.

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Li, Qiangqiang, and Liming Wu. "Bee Products: The Challenges in Quality Control." Foods 12, no. 19 (2023): 3699. http://dx.doi.org/10.3390/foods12193699.

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Pompi., R. Boro. "Artificial Intelligence in Meat Industry." Science world a Monthly e magazine 5, no. 4 (2025): 6700–6702. https://doi.org/10.5281/zenodo.15166754.

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The growing global demand for animal-derived food products has sparked significant concerns regarding the hygiene and overall quality of these products. In the animal food production industry, conventional methods of monitoring, inspection, and quality control are often labour-intensive, time-consuming, and prone to human error. In this context, Artificial Intelligence (AI) has emerged as a transformative technology, offering innovative approaches to enhance the safety and quality of animal food products. This review presents an overview of AI applications within the animal food sector, emphas

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Piec, Karolina, and Małgorzata Jancza-Smuga. "Assessment of Consumer Knowledge of Gluten-Free Food." Engineering Sciences And Technologies 2022, no. 1(38) (2022): 164–85. http://dx.doi.org/10.15611/nit.2022.38.10.

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The gluten-free food market has become one of the fastest-growing food markets for food intolerances. People with celiac disease, gluten intolerance, non-celiac gluten sensitivity, and other gluten-related diseases should follow a gluten-free diet. The demand for gluten-free products is growing yearly, mainly due to the increasing number of diagnosed cases. The aim of the study was to assess consumers’ knowledge of gluten-free foods and covered people of all ages, and was conducted using a questionnaire. The research results indicate that most consumers have a lot of knowledge concerning glute

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Nasrullaxonovna, Sadikova Gavxaroy. "Ways to increase competitiveness in enterprises that grow organic vegetable products." International Journal Of Management And Economics Fundamental 5, no. 1 (2025): 65–67. https://doi.org/10.37547/ijmef/volume05issue01-11.

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In recent years, organic vegetable cultivation has become one of the key areas of focus worldwide. The growing demand for healthy food products creates new opportunities in this market. At the same time, improving competitiveness remains a pressing issue for enterprises. This article analyzes the importance of the concept of competitiveness in managing the activities of organic vegetable product manufacturing enterprises and explores methods for achieving it.

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Sobczak-Malitka, Wioleta, and Emilia Sobczak. "Changes in the Vegetable Oil Market, with Particular Emphasis on Market Instability in Relation to the War in Ukraine." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 23, no. 1 (2023): 46–57. http://dx.doi.org/10.22630/prs.2023.23.1.4.

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In the 21st century, the global production and consumption of oilseeds and their processing products are growing dynamically as a result of the globally growing demand for food and renewable energy. Globally, supply and demand factors have changed the edible vegetable oils industry. The production of vegetable oils is characterized by one of the highest dynamics among all agricultural raw materials, which results from the growing demand for vegetable oils for food, industrial purposes and the growing demand for protein feed. The cultivation of oilseeds plays an important role in Polish agricul

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Wise, J. Karl. "US market for food animal veterinary medical services." Journal of the American Veterinary Medical Association 190, no. 12 (1987): 1530–33. https://doi.org/10.2460/javma.1987.190.12.1530.

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Summary American agribusiness is undergoing significant change and stress. In the future, agriculture faces continued instability and uncertainty because of ever-changing global economic conditions, rapid technological advances, increasing production efficiencies, shifts in demand for agricultural products, and a growing dependence of US producers on increasingly competitive world markets. In order to better understand changes and trends facing food animal veterinarians, the AVMA's Executive Board at its March 1986 meeting approved a proposal from the Council on Public Relations for a study of

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Chua, Hun Pin, and Daniel Nicholas. "Processing of Herbal-Based Natural Products and Functional Foods: A Review." Sains Malaysiana 52, no. 9 (2023): 2587–98. http://dx.doi.org/10.17576/jsm-2023-5209-09.

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The growing worldwide emphasis on health and wellness, leading to increased demand for natural plant-based ingredients in foods. This shift is driven by concerns over synthetic additives in processed foods, giving rise to the popularity of plant-based functional foods. The global functional food market is projected to reach $275.77 billion by 2025, with a surge in demand for plant-based immune-boosting products due to the COVID-19 pandemic. Malaysian herbs, with their rich history of culinary and traditional use, are gaining attention as functional ingredients. However, their incorporation int

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31

Cserhalmi, Zs. "Main trends and research results at the unit of technology." Acta Alimentaria 38, Supplement-1 (2009): 117–25. http://dx.doi.org/10.1556/aalim.38.suppl.8.

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The continuous development of food production technologies is essential because of the uninterruptedly growing food production; the transportation of these food products, which means longer and longer transport; and because of the increasing consumer demands concerning the applied technologies, which assure the safe and healthy nutrition. This modernisation trend today has already reached the development of minimally food processing technologies, which make possible the creation of food products preserving their original nutritional values and having a higher added value. Concerning the applic

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Korotkikh, Alla. "Encouraging demand on healthy food in the United States and the diversification of the U.S. Food Market." Russia and America in the 21st Century, no. 5 (2023): 0. http://dx.doi.org/10.18254/s207054760028388-3.

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Fast food, convenience foods, and ready-to-eat foods are growing in popularity, and eating out has long overtaken the healthier home-based meals in terms of cost and popularity. The obesity epidemic, recognized at the official level, forced the government to take measures to form the right choice of food among the population, and especially children. Expensive government food programs implemented by the USDA, advertising, involvement of the media for explanatory work give their results, but, according to American scientists, they are not effective enough, as the level of obesity in the country

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Kumar, Muganti Rajah, Nor Farahin Azizi, Swee Keong Yeap, et al. "Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease." Antioxidants 11, no. 5 (2022): 883. http://dx.doi.org/10.3390/antiox11050883.

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The focus on managing Alzheimer’s disease (AD) is shifting towards prevention through lifestyle modification instead of treatments since the currently available treatment options are only capable of providing symptomatic relief marginally and result in various side effects. Numerous studies have reported that the intake of fermented foods resulted in the successful management of AD. Food fermentation is a biochemical process where the microorganisms metabolize the constituents of raw food materials, giving vastly different organoleptic properties and additional nutritional value, and improved

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Minenko, Sofiia, and Maksym Prykhodko. "Strategic imperatives to produce multifunctional food products and ensuring food security in conditions of geopolitical instability." Ukrainian Journal of Applied Economics and Technology 2024, no. 4 (2024): 229–33. https://doi.org/10.36887/2415-8453-2024-4-35.

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The article examines the current problem of ensuring food security in Ukraine in the context of geopolitical instability, which affects the agro-food market and food industry. Particular attention is paid to the challenges associated with the instability of international trade relations, economic sanctions, and the growing demand for functional food products. The authors analyze the current state of food security in Ukraine, considering the impact of market conditions and state policy on the availability and quality of food products. The paper highlights key strategic areas for ensuring food s

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Şanlıbaba, Pınar. "Fermented nondairy functional foods based on probiotics." Italian Journal of Food Science 35, no. 1 (2023): 91–105. http://dx.doi.org/10.15586/ijfs.v35i1.2279.

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Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to the host’s overall health when provided in adequate amounts. Fermented dairy products, especially yogurt and other dairy-based products, are good substrates for probiotic delivery. However, recently, consumers have begun to seek alternatives due to lactose intolerance and high fat and cholesterol contents. Moreover, the growing vegetarianism has increased the demand for nondairy probiotic foods. Thus worldwide, resea

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Turčínková, Jana, and Jana Stávková. "Changes in consumer behavior on the market with food." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 57, no. 3 (2009): 173–78. http://dx.doi.org/10.11118/actaun200957030173.

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Czech Republic has experienced significant changes on the market with food in last two decades. The paper presents summary of results of conducted analyses focusing on changes in levels of most important food categories, changes in consumer preferences, and suggests what trends we can expect in the near future. The analyses were based on date from Czech Statistical Office Yearbooks, EUROSTAT, INCOMA and GfK, and data from primary researches conducted on sample of total 2522 households in the Czech Republic through questionnaire researches in 2005, 2006 and 2007. The results show that in the Cz

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Yano, Hiroyuki, and Wei Fu. "Effective Use of Plant Proteins for the Development of “New” Foods." Foods 11, no. 9 (2022): 1185. http://dx.doi.org/10.3390/foods11091185.

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Diversity in our diet mirrors modern society. Affluent lifestyles and extended longevity have caused the prevalence of diabetes and sarcopenia, which has led to the increased demand of low-carb, high-protein foods. Expansion of the global population and Westernization of Asian diets have surged the number of meat eaters, which has eventually disrupted the supply–demand balance of meat. In contrast, some people do not eat meat for religious reasons or due to veganism. With these multiple circumstances, our society has begun to resort to obtaining protein from plant sources rather than animal or

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Ozaybi, Nawal. "High-Pressure Processing of Milk and Dairy Products: Latest Update." Processes 12, no. 10 (2024): 2073. http://dx.doi.org/10.3390/pr12102073.

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The growing global demand for minimally processed fresh foods has driven the development of innovative food processing methods. High-pressure processing (HPP), a leading non-thermal technique, has proven to be environmentally friendly, cost-effective, and versatile across various food types. Its ability to extend shelf life and ensure microbial safety is well established, particularly in dairy products. However, further research is needed to fully understand HPP’s impact on improving the digestion of milk compounds and assessing potential safety risks. Recent studies, for example, demonstrate

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Bennett, A. "GM technologies – opportunities and threats of applying GM technology in less developed and developed countries." Proceedings of the British Society of Animal Science 2003 (2003): 212. http://dx.doi.org/10.1017/s1752756200013703.

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The Food and Agriculture Organisation (FAO) and the Consultative Group on International Agricultural Research (CGIAR) confidently predict that the demand for meat will increase by 50 percent between 2000 and 2020 and for eggs by 25percent over the same period. They predict that the growth in demand will be greatest for pigs and poultry products. This challenge will be met through increases in production and productivity.Increases in demand will be driven a combination of population increase and economic growth. The greatest increases will be in the rapidly growing economies of Asia – particula

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Chen, Yuyue. "Review on Influence of Food Technology on the Flavor of Dairy Product." Academic Journal of Science and Technology 12, no. 3 (2024): 247–52. http://dx.doi.org/10.54097/fj5eeb78.

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In contemporary society, people's demand for milk and dairy products is growing rapidly, and people's quality requirements for dairy products are gradually increasing. Currently, most research on dairy products focuses on nutritional composition, taste, and flavor. However, research into the changes in external and internal factors and processing and storage technology caused by flavor changes in dairy products is limited and immature. This paper comprehensively discusses the origin of flavor substances in milk and dairy products, the chemical changes caused by compounds affecting flavor, and

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Dr. Dilipkumar L. Boinwad and Prof. Rajesh S. Shinde. "Health and Wellness Food Products : A Retailers' Perspective." International Journal of Scientific Research in Science and Technology 11, no. 3 (2024): 202–16. http://dx.doi.org/10.32628/ijsrst2411313.

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Health and wellness food products have emerged as a pivotal category within the food and beverage industry, driven by the growing consumer emphasis on a nutritive diet and a sustainable lifestyle. This marked shift towards health-conscious consumption patterns reflects a global movement towards preventive healthcare, where individuals are more invested in the nutritional quality and health benefits of their food choices. The increasing consumer focus on health and wellness has prompted a significant shift in the retail food industry. This paper explores the perspectives of retail stakeholders

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K. Kanchana. "An Analysis of Consumer Attitudes toward Organic Food Products in Chennai City." Journal of Information Systems Engineering and Management 10, no. 52s (2025): 810–15. https://doi.org/10.52783/jisem.v10i52s.10794.

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This study investigates consumer attitudes toward organic food products in Chennai, focusing on awareness, perceptions, and purchasing behavior. With the growing demand for healthier and environmentally friendly food options, understanding these attitudes is crucial for stakeholders in the organic food industry. The research employs a structured questionnaire to gather data from 385 consumers, analyzed using SPSS. Findings indicate that health consciousness, product information, and value for money significantly influence consumer attitudes. The study provides insights into factors affecting o

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LABIAD, Samir, and Saida MARSO. "How The Concept Of Buying Local Products Impact Organic Food Products Purchasing Desicions In Emerging Markets: A Theoretical Perspective." International Journal Of Applied Management And Economics Vol 02, N°07 (2024): 118–38. https://doi.org/10.5281/zenodo.11110282.

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<strong>Abstract</strong> There is a growing demand for organic food products, given consumers are gaining interest in preserving their health and the environment. Many researchers have assessed the changing attitudes towards organic products. Additionally, the consumption behaviour in emerging markets is shifting to local products. This research aimed to establish if the concept of consuming locally produced products, even if not necessarily certified organic, impacted the intention to purchase locally produced organic food. The specific objectives were to: Examine the consumers’ awaren

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Chandra, Subhash, Sarla Saklani, Pramod Kumar, Bonglee Kim, and Henrique D. M. Coutinho. "Nutraceuticals: Pharmacologically Active Potent Dietary Supplements." BioMed Research International 2022 (July 4, 2022): 1–10. http://dx.doi.org/10.1155/2022/2051017.

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A growing demand exists for nutraceuticals, which seem to reside in the grey area between pharmaceuticals and food. Nutraceuticals, up today, do not have a specific definition distinct from those of other food-derived categories, e.g., food supplements, herbal products, functional foods, and fortified foods. They have, however, a pharmacological beneficial effect on health. Many studies have been recently addressed to assess their safety, efficacy, and regulation. The object of writing this review article is that we need to pay more attention to natural and organic foods. The bases of nutraceu

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Naydenova, Elizaveta, Evgeny Pronenko, and Gabriela Grigorova. "New food production technologies’ perception: Psychological barriers to consuming nonstandard protein sources." BIO Web of Conferences 130 (2024): 05005. http://dx.doi.org/10.1051/bioconf/202413005005.

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With an increasing population, the problem of shortage of food resources is growing. Modern production and agriculture can overcome this problem through the use of biotechnology. However, the growing demand for organic products is becoming an obstacle to mass production. In order to change consumer demand, the manufacturer needs to know the characteristics of consumer perception of various product categories. So in the case of organic goods, people are willing to overpay because of the feeling of their safety and health benefits. Low awareness of modern food production methods results in consu

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Kurniadi, Muhamad, and Andri Frediansyah. "Halal Perspective of Microbial Bioprocess Based-Food Products." REAKTOR 16, no. 3 (2017): 147. http://dx.doi.org/10.14710/reaktor.16.3.147-160.

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Halal food industries are growing rapidly in line with the growing number of World’s Muslim populations. The demand of halal food products by the non-Muslim’s countries have also increase as the increasing of the general public understanding of the strickly processed to achive halal status. Halal food is more than just a food product. It is also protect people from poisons, intoxication and hazardous substances exposure. Microbial bioprocess based-food products is one of alternative to create a variety of good quality and nutritious food products. These products can be fermented food, nutraceu

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Khaneghah, Amin Mousavi, and Yadolah Fakhri. "Probiotics and Prebiotics as Functional Foods: State of the Art." Current Nutrition & Food Science 15, no. 1 (2019): 20–30. http://dx.doi.org/10.2174/1573401314666180416120241.

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Foods, besides their nutritional value, are used to be as a tool in maintaining of physical and mental well-being and prevent disease. Based on the definition of Functional foods as foods, which may offer health benefits beyond basic nutrition, functional foods, are categorized as foods, not medicine. Among the last decades, the growing market for functional foods, representing both opportunities and challenges to food producers as well academic sections to cover such demand and furthermore conquer the acceptance of consumer. In this article, an overview regarding the probiotics as well as pre

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Galutskykh, Nataliia А., and Iryna L. Didorchuk. "The Current Trends in the World Market of Organic Products." Business Inform 2, no. 553 (2024): 20–26. http://dx.doi.org/10.32983/2222-4459-2024-2-20-26.

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Organic production meets the needs for healthy and ecological food, the demand for which is growing every year. The global market for organic products is growing by an average of 10% annually and, according to forecasts, will amount to about USD 220 billion in 2026. In terms of value, the market is estimated at almost 130 billion US dollars. It consists of the national markets of the countries of the European Union, North America and Japan. The number of organic producers is constantly growing. Thus, according to the International Union of the Organic Movement («IFOAM»), more than 3 million fa

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Tița, Ovidiu, Anamaria Ciubara, Mihaela Adriana Tița, Maria Adelina Constantinescu, and Alexandru Bogdan Ciubara. "The Influence of Bioactive Compounds in Food Products." BRAIN. Broad Research in Artificial Intelligence and Neuroscience 15, no. 1 (2024): 480–97. http://dx.doi.org/10.18662/brain/15.1/563.

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Demand for healthy and nutritious food is growing worldwide. The aim is to produce food products that not only satisfy the need for food but also provide many nutritional benefits to the health of the consumer. The current study aims to produce a food product with high nutritional value. For this purpose, a fresh cow's milk cheese was fortified with grape powder. The amount of powder added was different, with 3 samples plus a control sample in which no powder was added. The resulting products were sensory analysed to determine consumer acceptability. The samples were also analysed physico-chem

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Rahman, S. M. E., Mahmuda Akter Mele, Young-Tack Lee, and Mohammad Zahirul Islam. "Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals." Foods 10, no. 1 (2021): 105. http://dx.doi.org/10.3390/foods10010105.

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Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food. Many research works are available on organic and conventional fresh produce. As organic fresh produce growing and purchasing demand is increasing, it has become necessary to review the recent trends in quality, safety, and consumer preferences of organic and conventional fresh food products. A few reports have been compiled on organic and conventional fresh produce. Researchers have started work

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