food trends essay

663 Interesting Food Essay Topics, Examples, and Ideas

Food essays are an excellent way to demonstrate your awareness of current nutrition and health issues. Obesity is a significant concern that is present in many people throughout the world and can lead to a variety of deadly conditions.

Obesity is often associated with eating junk food or food made with unhealthy ingredients and emphasizing taste or longevity over safety. Its opposite, healthy food, is a combination of many factors, which include food consumption patterns and monitoring your calorie intake.

As such, many ideas for innovative diets that circumvent some of the complexities have emerged, but most of them are flawed due to oversights. This article will provide you with topics about food and some tips for your essay writing process.

🏆 Best Food Topics & Essay Examples

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Nutritionists generally agree on a single definition of healthy eating patterns, one that is supported by a vast body of research. They involve controlling your nutrient and calorie intake by adjusting your meat and plant intake balance as well as the portion size. You should also avoid preserved foods, as their preparation processes tend to ruin the nutrients present in the ingredients while introducing a variety of unhealthy substances.

For optimal effects, you should understand various fats and their influences on the human body as well as your need for each type and the foods that can supply it. The topic about food offers many different avenues of investigation.

However, not all people have the willpower and willingness to learn and use the knowledge to change their food patterns. As such, new fad diets, which try to circumvent some of the ideas and offer a more convenient way to lose weight, keep emerging every year.

These approaches may sometimes work for their intended purpose, but they do not contribute to health. While the person may lose weight because of new eating habits, they may become malnourished as a result. People will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed. You may address the approaches described above when selecting argumentative essay topics about food.

He or she will then have to take supplements and still risk developing issues before the imbalance is discovered and addressed, something you can address in your food essay titles.

Here are some additional tips for the essay:

• Discuss how not all natural food is equal, with different examples of vegetables or meat displaying varying nutrient amounts. Healthy eating involves choosing food that is good for your health and balancing it appropriately.
• Follow general essay guidelines, which include using a proper structure, writing in an academic style, and separating topics with informative titles. Nutrition is a scholarly topic with a significant body of research contributing to its findings.
• Make sure to cite recent scholarly research or statistics when stating facts about nutrition and eating patterns. The body of research is constantly expanding and discovering new information, which may show past facts or findings in a new light.
• You should talk about the reasons why junk food is unhealthy, as it extends beyond poor nutritional values. Research shows that people are compelled to eat more when consuming unhealthy foods, regardless of their diet awareness.
• Discuss the alternate ways of losing weight in detail and identify their advantages and flaws. With proper precautions, they can be as effective and safe as traditional healthy eating patterns, but they will require the same effort or more as a result.

Visit IvyPanda to get many different food essay examples and other useful samples!

• Genetically Modified Food Essay In spite of the perceived benefits of genetic engineering technology in the agricultural sector, the production and use of genetically modified foods has triggered a number of issues pertaining to safety and consequences of consumption.
• Junk Food in Schools: Good or Bad for Children? One of the main advantages of junk food is that it is simple to cook and it satiates hunger. As for the main advantage of availability of junk food and its simplicity to be cooked […]
• Fast Food Industry: Arguments for and Against For instance, those who believe that fast food industry is beneficial to them and other members of the society will expect the findings of this research to be in support of their beliefs.
• Filipino Food Essay However, because of the Spanish and American influence, meat, especially pork and chicken, are also served. So, Philippines is a country of festivals and a diversity of traditional dishes and beverages.
• The Food and Beverage Industry Role in the Tourism The essay begins by looking at the food and beverage industry in general, and then proceeds to look at the main sectors of the industry.
• Food and Beverage Management The mission of the department is to provide food and beverage that meets highest standards so that they can keep a competitive edge in the hotel industry.
• Food Insecurity and What We Can Do to Help Attention Material/Credibility Material: Imagine a day when you have little strength and energy – you feel weakness and soreness – the feelings are rather unpleasant. Now imagine that you feel this discomfort and lack of […]
• Fast Food in Campus: Advantages and Disadvantages On the other hand, a classmate mentions that fast foods lead to obesity among university students who eat from fast-food restaurants.
• Fast Food vs. Home Cooking: Lifestyle and Traditions The good thing with this business is that the food was from natural products hence healthy, a fact that has since changed Many people are very busy for the better part of the day and […]
• The Future of Food The evolution and advancement of technology have influenced the methods of how people grow and consume food. The changes that people have made to nature are very traceable and their inability to predict the outcome […]
• Was Food Healthier 100 Years Ago? The widespread organic farming in the twentieth century led to the production of healthy and highly nutritional foods. Some critics believe that modern-day food is much safer and healthier compared to the food consumed in […]
• Health Effects of Junk Food Intake Notably, the consumption of junk food has become one of the major health issues that destabilize the health of individuals and groups in contemporary societies.
• Food Habits and Culture: Factors Influence The food habits of a group of people/community can be described as the reasons for eating, the methods used while eating, the types of food eaten, and the mode of storage.
• Junk Food and Drinks: Ban on Advertising The reason youngsters are attracted to junk food is that they do not get the actual flavors at their home and then they are less attracted to original and healthy food as compared to junk […]
• Designing a shopping centre food court outlet The design itself The food court outlet will specialize with the sale of fried potatoes, a fast food which is immensely purchased by the customers from the area.
• Globalization and Food Culture Essay The interviewee gave the examples of France, America, and China in her description of how food can affect the culture of a place and vice versa.
• Representation of Food in the Importance of Being Earnest In a large extent, food is also used as a sign of respect and hospitality to visitors and also as a form of socializing.
• Jamie Oliver’s TED Talk Teach Every Child About Food In his TED talk, Jamie Oliver addresses the problem of obesity and unhealthy food options offered to children at schools.
• Chipotle Company’s Food Crisis After the food poisoning occurrence, the local and federal authorities tried to ascertain the reason for the outbreak, but the tests they conducted could not confirm the ingredient that caused the illness.
• Hospitality Management: Food & Beverage Service The art of catering goes beyond providing food and beverages and extends to the ambience of the eating place and the quality of service received.
• Pros and Cons of Food Dyes: Experiments With Food Ramesh and Muthuraman argue that there is a certain association between the increased use of food colorants and the elevated rates of ADHD in children.
• The Disadvantages of Canned Food From this perspective, canned food is considered to be harmful to health as the added sugar and trans fats in it can lead to the appearance of serious medical problems.
• Determinants of Food Supply and Demand Due to high demand for vegetables and fruits, producers increase production and supply in order to fulfill the needs of consumers.
• The Impact of Climate Change on Food Security Currently, the world is beginning to encounter the effects of the continuous warming of the Earth. Some of the heat must be reflected in space to ensure that there is a temperature balance in the […]
• Classification of Healthy Food: Healthy Eating Habits Vegetables are good for the body since they contain minerals and vitamins. They also help keep the bloodstream clear and they are very healthy foods.
• Food Critiques for the Three Dishes: Integral Part of French Cuisine One of the most notable things about this dish is serving the legs with a celery puree, or sauteed chestnuts or chestnut puree. This chef is regarded as one of the most notable innovators in […]
• The Organizational Structure in Kraft Foods Group It is imperative to note that the organization structure is the one that influences communication within the organization. One of the secrets to the organization’s success is the depth and quality of its employees.
• Food Production and The Environment So all aspects of production – the cultivation and collection of plants, the maintenance of animals, the processing of products, their packaging, and transportation, affect the environment.
• Food Security Crisis Resolution To ensure the situation does not run out of hand, the global body Food and Agricultural Organization has been at the forefront since time immemorial to cater for issues related to this basic human need. […]
• Quality and Value of Food Preparation of food of good quality means use of ingredients of good quality thus food production by farmers affects directly the quality and value of food.
• Global Food Crisis: Political Economy Perspective In effect, the loss of power to international institutions, decentralization of resources and privatization of powers are political economic factors that have worsened political and economic stability of developing countries making them more vulnerable to […]
• Fritter’s Fast Food Restaurants: Overview Very fast and inexpensive to manufacture, Fritters can find their customers both in restaurants and kiosks, and in pre-prepared form.
• Chinese New Year Foods: Chinese Culture and Traditions This piece of work will give an in depth discussion of Chinese culture with the central focus being on the Chinese New Year Foods and its relationship with the changes that have been experienced in […]
• The Negative Consequences of Employing High School Students in Fast Food Restaurants In addition, high school students should be advised that education and their careers are more important as compared to working at fast food restaurants.
• McDonald’s Corporation: Analyzing Fast Food Industry A glance of the profit margins of the major players in the US industry will provide a more clear perception of the fast food industry’s success in 2009 in global perspective: Key Competitors Profits 2009 […]
• Food Waste Recycling Benefits Through the analysis of Gupta and Gangopadhyay, it was noted that food waste was one of the leading preventable contributors towards the sheer amount of trash that winds up in many of the today’s landfills.
• The Egyptian Diet: Sociology of Food and Nutrition This paper compares and contrasts the concept of food and the culinary practices of the Indian and Egyptian cultures and their effect on the health outcomes of the people.
• Chocolate Ice-Cream: Food Product Case In the case of Chocolate ice-cream, the flavouring added is normally chocolate. Chocolate ice cream is the second most common type of ice cream in the world after vanilla.
• Eco-Friendly Packaging for Food and Beverage Industry This product was chosen because of the direct impact of the quality of food products on the health of ordinary people regardless of the region of living of country of origin.
• The World’s Food Problems’ Solving When the population of a country increases, there are some associated problems that will automatically arise such as increase in the level of unemployment which leads to food problems in the developing countries.
• Food Ethics Pojman notes that the government has enough resources and manpower to monitor operations of various food processors and determine the health conditions of the food they present to the public.
• Global Challenges Faced By Fast Food Companies For instance the price strategy is usually determined by a number of factors such as the number of competitors in the market, the availability and costs of raw materials and the existent product substitutes in […]
• Food Analysis and Its Methods in Practice Food analysis is the field that handles the use of diagnostic processes to characterize food substances and their components. The purpose of this experiment was to conduct a food analysis of an unknown sample and […]
• Food Security and Growing Population Thus, nations have to address the problem of feeding the increasing global population amid the challenges of the production of adequate food.
• Analysis and Significance of Food Moisture Content Fish food had the least moisture content and the lowest water activity of 0. The meat had the highest moisture content and a high level of water activity of 0.
• Food Products: Tomatoes and Juice Preservation This Unico package only states that tomatoes are from the Mediterranean, which reflects on such food consumption trends as gourmet convenience and cleaner labels.
• Ethos, Logos, Pathos in the Food, Inc. Documentary In the documentary, there are many instances of its makers providing viewers with the factual information, as to the discussed subject matter, which is supposed to convince the latter in the full legitimacy of people’s […]
• McDonald’s New Strategy Toward Healthy Food The identification of current challenges faced by McDonald’s reveals that the future strategy needs to address the problem of healthy food, help to improve the public image of the company and renovate the franchising system […]
• The Fast Food Industry Lots of people claim that the growth of the rate of obese people correlates with the growth of fast food chains in the region.
• Chemicals in Foods: Natural Components and Their Toxic Properties In order to ensure the safety and health of the consumer upon the consumption of foods, it is important to establish procedures that are in a position to assess the types of health risks that […]
• The Consequences of Fast Food The most evident effect of fast food is obesity among others and these effects are what will be considered as the basis of discouraging the intake of fast food while encouraging other healthier options.
• Wendy’s Fast Food Restaurant The design has the potential to elaborate on the cause of failures inherent in the establishment and possess the capacity to make recommendations on combating the challenges.
• Food Contamination and Adulteration: Environmental Problems, Food Habits, Way of Cultivation The purpose of this essay is to explain reasons for different kinds of food contamination and adulteration, harmful contaminants and adulterants and the diseases caused by the usage of those substances, prevention of food contamination […]
• Quality Management in Food Industry: PDCA and Six Sigma This cycle, which is widely used in food industry, represents the essence of realization – the so-called “general functions of management”.
• Good to Eat: Riddles of Food and Culture by Marvin Harris Good to eat is a thought provoking and intellectual journey that the author takes, in terms of the different kinds of food habits adopted by various groups of people and the reasons behind such habits.
• Checkers and Rally’s Fast-Food Chain Analysis This paper includes a brief analysis of Checkers & Rally’s, one of the leading fast-food chains in the USA. It is necessary to note that the threat of entry is quite serious as many entrepreneurs, […]
• Food and Beverage Development This paper focuses on how food production and food consumption has affected the eating habits and led to the introduction of junk foods because of the production and consumption factors.
• Influencing Consumer Behavior: the changing image of ‘fast food’ Some of the factors that consumers may be influenced with include the cost, what their friends and family members say, where the restaurant is located, the duration the meal takes, and by how the consumers […]
• Food Preferences and Nutrition Culture I gave my mother the recipe and nowadays, each time I visit her, she makes me a bowl of chicken noodle soup.
• Analysis of a Look at the Fast-Food Industry by Eric Schlosser For the presentation of various arguments, the use of statistics involved in the employees and the increased amount of production due to division and specialization of labor and the production process improved the validity of […]
• Small Mobile Food & Drinks Shop: Business Project Time constraints are often decisive in the world of business, which is a good point for healthy shops to switch to a mobile food service offering delivery as an option.
• New Food Product Development In most cases the food may be free of pathogens but if the environment of preparation is full of normal flora, the possibility of gross contamination of food may take place and this is the […]
• Using Food Preservatives Ethical At present, the use of chemical food preservatives have gained prevalent use as many people have become tailored to the convenience of buying food that is already prepared, instead of preparing and preserving their food.
• The Impact of Food Habits on the Environment The topic of this research is based on the issue of human-induced pollution or another environmental impact that affect the Earth and dietary approaches that can improve the situation.
• Causes and Effects of Fast Food: Reputation for Unhealthy Eating By setting this price to a low value, fast food companies can exclude traditional restaurants from the selection, improve throughput, and increase their brand equity.
• What Role Does Food Play in Cultural Identity? From the point of view of cultural studies, such a model of nutrition speaks more about the absence of global roots, the absence of deep moral guidelines, and not about the convenience of the process.
• Food Service System: Overview Through the system, quality control is achieved through the quality of components, menus, and recipes chosen by the director. The rationale for ready-prepared system involves mass-generation and freezing of food items which might lower labor […]
• The Food and Beverage Sector There is no doubt that there are many substitutes to this industry and the best investors can do is to try to retain the available market by offering quality services.
• Environmental and Industrial Analysis of UK Food Manufacturing Companies Technological Analysis The technological analysis has affected the Tasty Bake Company positively in that the global transport infrastructure has greatly improved in the recent past and this has enabled it to market its products widely.
• Food and Nutrient Security Situation in Pakistan In this respect, Pakistan needs to deepen its understanding of the scales of the food insecurity problem, highlight future problems, and define agricultural policies and food security programs that could reduce the vulnerability of rural […]
• Oxidative Rancidity in Lipids and Food Storing The purpose of this paper is to discuss the factors influencing oxidative rancidity in relation to food with lipids and to analyse techniques applied to storing such foods.
• What Are the Benefits of Organic Foods? The proponents of organic foods believe that organic foods have greater benefits as compared to conventional foods, while the opponents believe they have are unsafe.
• A Food Truck Business: Project Summary Steps to be followed in starting the business will be researching local food trucks and laws, developing the business name and concept, registering, raising funds, and seeking permits and licenses. The next steps will be […]
• Making Healthy Foods Available to the Poor People Instead of giving artificially prepared and canned food, the donors should raise funds and buy whole grains in bulk to be given to the poor who in turn prepare the food in a healthy way.
• Dubai’s Food, Dress Code and Culture Religion is an important in aspect in Dubai because it influences the lifestyle of the people and forms the foundation of their culture.
• Molecular Gastronomy Trend: Gastronomy and Food Science The use of science and other disciplines in restaurants and home cooking is therefore having a beneficial influence in a highly public area, lending credibility to the topic as a whole. The popularity of this […]
• Food Safety and Its Application The realization that low temperatures slow down the growth of microbes and the process of food spoilage led to the invention of refrigeration.
• Should All Genetically Modified Foods Be Labeled? According to this scholar, members of the public are always comfortable with the idea of not labeling the genetically modified food.
• Dog Food: Pedigree Company’s Case The attractiveness of the dog food category is manifested through the intense competitive nature of the various stakeholders. The third and final phase of the segmentation is to label the category of dog food as […]
• Major Reasons for Food Prices Increase Admittedly, one of the major reasons for food prices increase is the use of corns for fuel production. The increase of fuel prices created a great temptation for farmers to produce ethanol instead of corn […]
• Hotpot Concept and Cultural Value The history of the Chinese hotpot goes back to the past 1000 years even though the roots of the delicacy are in Mongolia.
• Food: How Technology Has Changed the Way We Eat? These foods could cause harm to the consumers, who in most cases are not sure of the ingredients used to prepare them, and that may pose a health risk.
• Why Junk Food Should Cost More Than Healthy Food In order to persuade the audience that a solution to this problem is the change of prices to make healthy food more affordable, a problem-cause-solution approach will be used. According to Elementum, to understand the […]
• Fast Food and Gender: Is There a Relation? The study was to observe the gender that formed the majority of the customer base in respect to fast foods. In this case, it was important to select a predetermined restaurant that specializes in fast […]
• The Importance of Food Safety in Live The food control system is an internationally recognized system that details various elements that are involved in food handling and to ensure safety and fitness for human consumption.
• Fast Food Drive-throughs In this respect, the drive-through services are aimed at reducing the throughput time and serving a maximum number of clients in the minimum time compared to other similar services.s such, it is necessary to compare […]
• Globalization Effects on Food Industry, Trading, Education The major benefit enjoyed by the developing nations is the capability to import the raw materials from the industrially developed countries, to facilitate the production of goods required in the country.
• The Junk Food’s Risks Junk food has high content of fat and cholesterol that leads to clogging of the heart arteries. The content of many junk foods is unhealthy and it may expose the brain to premature aging and […]
• Improvements of Supply Chain Processes in the Fast Food Industry: Subway The purposes of the research are to analyze the service delivery stage of the internal supply chain process typical of the Subway restaurants located in Dubai, the United Arab Emirates; identify drawbacks in these areas […]
• The “In Defense of Food” Book by Michael Pollan As a nutritionist, Michael Pollan wrote the book In Defense of Food, highlighting the effects of the Western diet and providing guidance on healthy eating.
• The Asian Food Industry After the COVID-19 Outbreak In addition, the closure of most manufacturing and food processing companies in Asia led to major shortage of raw materials used in the preparation of cuisine.
• Impact of Fast Food on Human Body Firstly, it is the economics of fast food fast food is the cheapest food on the market in terms of a calorie per dollar.
• Food Hygiene Inspection of a Food Premises and the Intervention Strategies The need to conduct this inspection was necessitated by the complaints that were received from the customers about the food served at this store.
• Beef Industry: Nutrition and Food Safety Analysis The amount of saturated fat in the six leanest beef cuts is almost equal to that in the chicken’s leanest cut, the skinless chicken breast.
• Food, Eating Behavior, and Culture in Chinese Society The majority of the food and the cookies were not an actual part of the Chinese cuisine. The issue of the origin of the fortune cookies demonstrates the global intersections.
• Geography of Food. Restaurant Review Carino’s Italian grill was located in Doral at the center of Miami making it accessible to most people. The food was of moderate quality.
• Jamie Oliver and Leadership in the Food Industry He has a strong mastery of the market and the exact requirements of the customers to be his businesses end up matching the needs of the customers.
• HRM in the Fast Food Industry: US, Germany, and Australia It should be mentioned that the term human-resource relations refers to the programs that an organization puts in place in order to ensure that the employees receive the benefits that are guaranteed by legislation.
• Changes in Food Production Over Time The new system of farming replaces the holistic thinking and the recycling of the nutrients through the use of crop rotation and animal rotation to produce food.
• Weird Chinese Foods: Cultural Practices and Eating Culture The Chinese are also known to eat crocodile meat for a number of reasons. The other fascinating Chinese cuisine is eating of private parts that are used mostly in adding aroma to whisky and wine.
• The Jungle and Fast Food Nation Though both books talk about the food industry and the ills that plague it, it is important to establish that, Eric Schlosser’s aim of writing Fast Food Nation was to make the public know the […]
• Multinational Food Corporations & Eating Patterns in New Zealand In this report, the connection between eating patterns in New Zealand and the performance of multinational corporations such as Coca-Cola and McDonald’s will be investigated and disclosed.
• Organic Food: Eco-Friendly Attitudes and Behavior The knowledge of the concept, education of people about organic food qualities, and availability in the stores are among them. The attention to health consequences of consuming non-organic and organic products is one of the […]
• Supply and Demand Influences on Food in the Recent Years A rise in the supply of food at a constant demand causes the prices of food commodities to fall. On the other hand, a fall in the supply of food commodities at a constant demand […]
• Food Security: The Main Challenges The attainment of food security is a key challenge faced in the contemporary world; it is caused by industrialized agriculture, which affects the climate, problematic balancing between agriculture and the environment, and the inability of […]
• Inventory Control in the Food Industry To formulate a mathematical model to optimize cost in inventory control, it is critical to consider different aspects of inventory control that significantly contribute to the formulation of the model and the reorder policies.
• Problem-Solution on Convenience Food in Singapore The overconsumption of convenience food and ready-to-eat meals is an acknowledged problem for many countries that endangers the population’s health and lifespan.
• Is Genetic Engineering an Environmentally Sound Way to Increase Food Production? According to Thomas & Earl and Barry, genetic engineering is environmentally unsound method of increasing food production because it threatens the indigenous species.
• Poverty and Global Food Crisis: Food and Agriculture Model Her innovative approach to the issue was to measure food shortages in calories as opposed to the traditional method of measuring in pounds and stones.
• Fast Food Industry in the US This paper will discuss the fast food industry in the US with an emphasis on the positive as well as the negative impacts it has on American economy.
• Food Motif in Bartleby the Scrivener The food motif is also manifested in the naming of other characters in the story. The food motif is very prominent in this story.
• Food Culture and Obesity The marketers pass a message to the consumers that they need to eat the fast foods to experience the goodness and the refreshing memory that cannot be found in any other food.
• Food Web and Impact of Environmental Degradation In the course of this paper, ‘conservation’ refers to the preservation of natural resources that are, in any way, involved in the functioning of the food web.
• Food Security Solutions for Kenya The purpose of this whitepaper is to discuss the topic of food insecurity in the world and Kenya in particular and propose potential technological solutions to the problem.
• Food and Culture Links Many publications have tried to convince people that the food they eat is a product of their culture and that culture defines the different tastes they have for foods.
• The Concept of Food as a Leisure Experience In the modern day lifestyle, the scope of leisure activity has been extended to include food with majority of the people increasingly finding it to be a new form of leisure.
• The Fast Food Mass Production Problem Mass production was planned as a phenomenon to ensure the supply of food in sufficient quantities to cover the loss of production in the sale and, at the same time, meet the economic needs of […]
• American Food Industry: Panera’s Value Chain One of its main weaknesses is that bread and bakery are the primary brands of Panera, and these products are simple carbs that are not healthy for people.
• Food Security: Sustainable Development While reading this part of the chapter, I realized that the majority of the land is used to produce meat products.
• Food in The Book of the Dead. The Food History The Book of the Dead was a specific handbook written in order to help the dead in the afterlife and guide them in the underworld.
• How Fried Foods Affect Nutrition for Young Adults The main question is the impact of these fast foods on the health of young adults and what triggers consumption of fast foods.
• The Environment of Fast Food Chains The basic research question is based upon the fact as what is actual scenario of HK fast food industry and what marketing strategies are being used commonly by the industry?
• Personal Reflection of the Book “In Defense of Food” This means that when people eat food they are not supposed to fall sick or develop health conditions that will eventually be the cause of their death.
• Menu Foods Tainted Pet Food Crisis, 2007 Notably, Menu Foods did not disclose the results of the previous examination but asked the laboratory to test the food for pesticides and insecticides as if the cats were refusing to eat it.
• Genetically Modified Foods and Pesticides for Health There is fear that insects such as bees could bring about the emergence of insects that are resistant to insecticides due to coming in contact with the genetically modified pollen.
• Food Industry’s Quality Function Improvement The Taipei Spring Vegetarian Restaurant is the object of the research, and the intention of the investigation is to find ways of improving service quality in the vegetarian industry [2].
• Kasih Food Company’s Export Strategy Kasih Food is a recognized high-quality producer of Mediterranean food in the Middle East that follows the principles of responsibility and transparency in its activity. Jordan is a partner of the Euro-Mediterranean Partnership that is […]
• Globalization and Food in Japan We have the McDonalds in the developed countries and it has influenced food market in Japan, so continued globalization will affect cultures in all countries in the world, including developing countries.
• Role of Food in Cultural Studies: Globalization and Exchange of Food Exchange of food is one of the types of interactions between cultures, it helps people with various backgrounds and up-bringing become more familiar with each other’s way of living, as a result the clash between […]
• Food Labels and Food Security It is imperative that food companies display the real food ingredients on the back of the food package because food safety is a serious problem in today’s society.
• Food Culture in Mexican Cuisine It is bordered on the north by the United States, on the south and west by the Pacific Ocean, and on the east by the Gulf of Mexico and the Caribbean Sea.
• Nanotechnology in the Food Industry The presence of PEG in the copolymer makes the surface charge less negative, thus enhancing the interaction of the nanoparticles with food compounds in the process of coating the food or the food ingredients.
• The Governmental Role in Food Safety The government has the mandate to supervise the overall procedures that are undertaken for food to be made from the farms to the shelves.
• Food Safety Risk Assessment Poultry is a reservoir of salmonella in human being due to the ability of salmonella to proliferate in the intestines of poultry.
• Food Choices in the United States Food choices in the US are influenced by factors such as the food environment and food companies interests. Food environment and the most accessible food options are the basis of food choice.
• The Food Preservation Techniques Convenience food became the go-to as America got preoccupied with vehicles and the freedom to travel around their cities and neighborhoods and as postwar America worked. Processing the ingredients and sending them to the eateries […]
• Food Industry: Organic Restaurant The restaurant will capture the social environment and provide the necessary menu for this field. In the cultural environment, the chefs employed in this restaurant have been highly trained to produce several ethnic dishes to […]
• “Food Colombusing” and Cultural Appropriation Authenticity in cuisine defies efforts to create an all-inclusive and integrated world in which one is allowed to enjoy and feel the attributes of a culture that is not theirs.
• The Culture of Fast Food Consumption Thesis Statement: The purchase of fast food is largely driven by the convenience of purchase, enjoyment of taste, and pricing. However, it is worth sorting out the reasons for consuming fast food and the main […]
• An Automation Business Plan in the Food Industry In this context, automation is required for the first person to plan a trip to a restaurant where everything will be ready and waiting for the person.
• Dietary Record of Seven Days of Food Intake This paper aims to analyze the record of seven days of food intake, with regards to the quality and quantity of the intake, the time of the day, the size and distribution of the foods […]
• The Impact of the Food Industry on the Environment The food industry is a vital and integral part of the functioning of modern society and the economy. In addition to recognizing and combating this fact, it is necessary to identify what is the most […]
• Food Truck Business Presentation The overall cost is $29, but most of the ingredients are sold in packages, so the expenses and the number of servings will be higher.
• Food Insecurity in the US: The New Face of Hunger This case differs from the one mentioned above because the primary problem is not the lack of food per se but the uncertainty of the ability to have the next meal.
• Investigation of a Food Poisoning Incident This paper proposes a Departmental Policy Document in a bid to detail the accountability of the department in the investigation of a Salmonella food poisoning outbreak.
• Food Safety Policy for a Music Festival Several food businesses are expected to be at the festival thus posing a threat to the health of the participants should the right measures fail to be implemented to avoid the spread of food-borne diseases.
• Food Hygiene Legislation in the UK For comprehension purposes, the applicable food laws and powers of authorized officers who conducted the inspection are presented briefly in the first section of the report.
• The Reasons Behind the Popularity of Fast Food in the Context of the Lebanese Market Nowadays, in Beirut, the variety of traditional dishes which can be prepared quickly and served as fast food is amazing, from the kebab, to the falafel; most dishes are represented.
• The Food of Easter Holidays: The Roots of the Easter Tradition Based on the current accounts of their research, the concept of Easter was founded on the tradition celebrating Easter, the goddess of spring, and the revival of nature.
• The Supply and Demand for Energy Foods and Beverages One should pay attention to the following issues: 1) the growing demand for energy foods and drinks; 2) willingness of people to pay attention to the health effects of such products; 3) the increasing number […]
• Functional Food: Definition, Types, Benefits Most types of food are genetically modified and allow patients to prevent illnesses functional food is based on a combination of traditional food elements and pharmaceutical ingredients.
• Livestock Food Production Issues The failure to address animal welfare, health, and environmental concerns, as well as the intensification of livestock farming, contributes to the exasperation of challenges associated with livestock food production.
• Food and Beverage Server’s Duties and Dependencies As a food and beverage server, my relationship with the facilities department where I work would primarily consist of coordination regarding the disposal of material waste, bringing in the proper types of beverages that customers […]
• Gender Relationship: Food and Culture As a result, the kind of government that continues to be exercised in the region is that developed on the olden principles of leadership. There was a variation in the position given to the women […]
• Kuwaiti Food Industry and Its Development The main aim of the report is to show that the food industry of Kuwait has the potential to drive the country’s economy and become the leading source of income.
• Ethical Behavior as to Returned Food and Beverages One of the biggest problems is that the liberalization of the policies related to the return of the food and beverages led to the abundance of the products that should be returned.
• The Fancy Street Foods in Japan: The Major Street Dishes and Traditions It is easy to note that the outcome is an opposite of the ordinary boiled eggs that have a firm albumen and soft yolk. The centre of the food is soft and gooey while the […]
• Marketing Strategy and Competitive Positioning at the Whole Foods Market The focus of the firm to protect the environment and provide healthy natural foods in its store is tied to its vision of being the leading provider of healthy foods in the world.
• An Analysis of Marketing Strategies of Local vs. International Brands in the Fast Food Sector This comes as no surprise, considering that the UK is one of the world’s largest economies in the world, has one of Europe’s highest populations and is the largest consumer of fast food in the […]
• Fast Foods More Harm Than Good The rest of the life of such a child is upsetting as the child is ridiculed in and out of school, through his/her adolescence, and even in college.
• Foodways: Cultural Norms and Attitudes Toward Food
• Food Industry: The Problems Caused by the Corona Crisis
• 21st Century Guiding Principles for the Location of Foods In a Supermarket: Maximizing Profit or Maximizing Health
• Food Safety Policy and Inspection Services
• Low-Calorie Frozen Food Company’s Market Structure
• World Food Program
• The Fast-Food Industry and Legal Accountability for Obesity
• Agricultural Geography and the Production and Consumption of Food in British Columbia
• Food Landscape in the Western Province, Kenya
• Safe Food Supply System
• Motivational Issues in the Fast Food Sector
• The Heinz Food Processing Company’s Information
• Food Macromolecules – Lipids, Carbohydrates, and Proteins
• Indian Culture, Food, Temples, and Clothing
• The Canine Health: Food, Vaccination, and Hygiene
• Food, Music and Verbal Communication in China
• The Application of Arginine Pyroglutamate as a Food Additive
• Impact of Food on Human Health and the Content of Diet
• Fast Food, Fat Profits: Obesity in America
• Food Scarcity Factor in French Revolution
• Takeaway Food in Saudi Arabia: Business Plan
• Global Food Trade’s Benefits
• Whole Foods Market Strategic Analysis
• Healthy You: Diets and Food
• Food Regulations by Companies and Governments
• Impact of Food Waste on Climate Change
• The Pleasures of Eating: Food and Consumer Culture
• Food and Farming: Urban Farming Benefits the Local Economy
• Food Insecurity: Key Principles
• American Fast Food in Foreign Countries
• Food Is Dangerous: Nutrition Transition
• The Study of the Anthropology of Food
• Food and Water Shortage: The Negative Effects
• World Civilization History: Food Preservation Using Conventional and Modern Methods
• Main Reasons for Establishing Food Banks
• Nurses’ Food Security Policy Advocacy
• Food Security Policy Problem Analysis
• Pathophysiology of Stress, Processed Foods, and Risky Alcohol Consumption
• Climate Change and Food Waste Management
• How Food Tank Solves Issue of Food Insecurities
• Food and Beverage Brands’ Expansion and Site Selection
• Food Waste Management: Impact on Sustainability and Climate Change
• Poor Food Security Rates in Guatemala
• Pandemic Effect on Texas Food Supplies
• Can the Human Race Survive Without Genetically Modified Food?
• An Argentinean Food Product Launch in Uruguay
• Fast Food: What We Eat by Eric Schlosser
• Implications of the Russia–Ukraine War for Global Food Security
• The Entrepreneurial Journey of Foods Future Global
• Hunger Crisis and Food Security: Research
• Food Security, Improved Nutrition and Sustainable Agriculture
• The Truth About Food Addiction in Society
• Care for Real: Racism and Food Insecurity
• On-Campus Food Services: Part-Time and Full-Time Students
• The McDonald’s Food Sustainability Model
• The Actuality of Issue of Food Safety
• Food Supply Issues During Warfare
• Safety of Food: Weaning Management Practices
• Food Purchase Behaviors in Australia: Impact of Marketing and Ethnicity
• The Electronic Food Processor Project Management
• Coalition in Solving the Lack of Food Resources
• Sustainable Development and Water-Food-Energy Nexus in Sweden
• The Effects of Fast Food Consumption on Obesity
• The Junk Food Issue in Australia
• Work Experience at PH Food Inc.
• The Gourmet Food Retail Store’s Business Plan
• Factors Involved in Creating a Food Business
• Food Deserts and Their Negative Effects
• COVID-19 Vaccines: U.S. Food and Drug Administration
• Sea Foods in the Environment Protection Context
• The Food Tax in Oklahoma Articles
• Uber’s Food Delivery Business Development
• The Problem of Obesity: The US Food Policies
• Prerequisites for Reforms in the Local Food Movement
• One Aspect of the Modern World That Bothers Me Most: Food Scarcity
• Aspects of Food and Nutrition Myths
• JBS S.A. Food Business in Brazil
• Fast Food Restaurant: Emergency Procedure
• Genetically Modified Organisms (GMOs) in Food Production
• Aloe Vera: The Use in Cosmetics and in Food
• Food Insecurity in Maryland State
• Food Banks Board Members and Cycle of Poverty
• You Are What You Eat: How Does Food Become an Addiction
• Trends in Food Sources and Diet Quality Among US Children and Adults
• The ‘Food Desert’ Times in the United States
• Sustainable Business of Food and Beverage Delivery
• Casa Mono: A Multi-Sensory Experience as a Food Critic
• Food Waste in American Hospitals
• Operations to Ensure Food Safety
• The Peking Duck Food System’s Sustainability
• Food Preservation Methods and Their Classification
• Food Safety Modernization Act and Its Importance
• Relation Between Food Policy and Politics
• Position on Food Safety Modernization Act (FSMA)
• Salmonellosis and Food-Borne Poisoning
• Drive-Thru Dreams and Fast Food Nation by Adam Chandler
• Impact of Food on Health of Kids and Adults
• Organizing a Food Waste Awareness Campaign
• Food Diary: Nutrition Opportunities and Challenges
• Saudi Food Industry’s Overview and Market Size
• Healthy Nutrition: Affordable Food
• If Slow Is Good for Food, Why Not Medicine?
• The Impact of Food Security of a Country on Its Political and Cultural Aspects
• Fast Food Effects on Human Health
• Multicultural Food Marketing Techniques
• Food as Ritual Video by Crittenden
• Slow and Fast Food Values by Alice Waters
• Immigrants’ Employment in Agriculture and Food Processing
• The Necessity of Chemical Food Additives
• Food Scarcity During Pandemic in Montgomery County
• Data Driven in Food Production Companies
• Blame It on Fast-Moving Food Industries or Personal Irresponsibility
• Importance of Accession to Healthy Fresh Food Regularly
• Preserving Food Hygiene and Safety
• Food Banks in Canada and Their Relevance
• Overpopulation and Food Production Problem
• Food Advertising and Its Effects on Children
• Organic Food and Dietary Supplements
• Nutrients: Food and Nutrients in Disease Management
• Food Safety and Organic Growing in the USA
• McDonald’s in the International Fast Food Market
• Farm-to-Table Food: Dissemination Portfolio
• The Community Mobile Food Truck for Children in Macomb County
• Employee Retention & Staff Turnover in Fast Food Industry
• Inadequate Food Choices for Americans in Low-Income Neighborhoods
• Impacts of Climatic Changes on Food Insecurity
• Food Manufacturing: Term Definition
• Pasteurization: Processing Food Substances
• Healthier School Lunches Without Processed Foods
• E-Commerce as a Fast-Growing Trend in the Industry of Food
• Food Insecurity in Philadelphia, PA: Literature Review
• The Truth About Fat: Fast Foods and Obesity
• Primary Scales for Quinoa-Based Organic Foods
• Reducing Food Waste Problem by Creating a Platform to Sell Expiring Food
• Food Security Under Hot Climate in Saudi Arabia
• Food Insecurity in the US: Feeding the Richest Country
• Research and Experiments: Molecules in Food, Photosynthesis
• Ethical Ramifications of Eating Specific Food
• Sustainable Development in the Food Industry
• Genetically Modified Food: Health Risks
• American Agricultural and Food System
• Food Insecurity in the Gulf Region
• Whole Foods Market in 2008: Vision, Core Values and Strategy
• Loving Organic Foods by Diligent Consulting Group
• Customer Loyalty in Fast Food Industry Under Current Economic Crisis
• TED Talk “Teach Every Child About Food”
• Consumers’ Behavioral Intentions as to Organic Food Products
• Promoting Fast Food Ingredient Awareness
• Global Population Growth and Increased Demand for Food
• Wildlife Conservation and Food Safety for Human
• The Role of the Flavor Industry in Processed Food
• Food Desert Investigation and Analysis
• Analysis of Push and Pull Factors in Food Travel Motivation
• Polysaccharides in Foods
• Effects of Food Challenges to Health
• The Fast Food Restaurant Market of Canada
• The Food Justice Social Movement
• The Impact of Food Demand Upon Areas of Outstanding Beauty
• Dog Food by Subscription: Service Design Project
• Organoleptic Properties in Foods: Substance Density Value
• Strategic Planning of Whole Foods Market
• Food Processing and Preservation Methods
• Healthy Eating Plan by Food Pyramid
• Ideology of Fast Food Industry Development
• Canada Food Guide Overview
• Food Safety and Information Bulletin
• COVID-19: Supply Chain Management Challenges of Food Industry
• Food Safety in the Modern World
• Distinguish Unpleasant Tastes From Food Reactions
• Impacts of H7N9 Virus and Food Contamination at Maleic Acid on Inbound Tourism for Elderly to Taiwan
• Changing the Food Journal After Every Month
• The Chemical Composition of Food
• The Sunshine Wok: Food Hygiene Inspection
• The Intervention Plan For a Food Poisoning Incident
• Food Provision at the Annisburgh District Music Festival
• Biodiversity and Food Production
• The Fast Food Culture in Saudi Arabia
• Consumptions of Fast Foods Among Youth in Saudi Arabia
• Food Insecurity and Obesity-Promoting Feeding Styles
• Genetically Modified Food: Analysis and Implications
• Julia Food Booth: Business Decision Analysis
• The Routine Food Hygiene Inspection
• Food Borne Diseases Associated With Chilled Ready to Eat Food
• Facing Food Insecurity: Causes & Current Programs
• The Role of Food for Sustainability in the Built Environment
• Nutrition: Preventing Food Born Diseases
• Safe Food Handling for Optimum Nutrition
• Obesity Prevalence and Fast Food Restaurant Prevalence
• Regulation of the Fast Food Industry: Review
• Nutrients and Food Guide Pyramid Recommendation
• Brand: An Exceptional Food Experience
• Food Stamp: Supplemental Nutrition Assistance Program
• The Food Industry as a Threat to Public Health and Food Safety
• Food Security: Limiting the Use of Antibiotics to Reduce or Slow the Antibiotic Resistance
• Food Work in the Family and Gender Aspects of Food Choice
• Sociology of Food and Nutrition
• Food and Grades of Students at School
• Food Product Trends Related to Consumer Demands
• Food Processing and Farming Methods
• Fast Food: What Is Really in It?
• Are Packaged Foods Fat-Free Products?
• Investigation of Orange as a Food Commodity
• Diabetic Diet and Food Restrictions
• Public Service Bulletin: Food Safety Issues
• Fast-Food and Tobacco Industry Regulation
• The Aspects of Food in the Hindu Religion
• Recommendations for Food Security
• Raising Awareness on Food Poisoning Among Children Riyadh
• Food Security and Macroeconomics Discussion
• Nutrition. 3-Day Food Intake
• Magnesium in Food and Dietary Allowance
• Polymerase Chain Reaction-Based Diagnostics for Pathogens in Food
• Food Diary Project: Dietary Recommended Intakes (DRI)
• “The Bitter Truth About Fast Food” by Schlosser
• Brazil Food Culture and Dietary Patterns
• Sugar Is Back on Food Labels as a Selling Point
• Overnutrition, Obesity, and Food Insecurities as the Global Concerns
• Chemicals Used for Microbial Preservation of Food
• A Sociology of Food and Nutrition: Unity of Traditions and Culture
• Nutrition: Chemical Composition of the Food
• Keeping a Food Diary: Control of Calorie Intake
• Entrepreneur Ayesha Khan and Her Food for Employees
• Biotechnology and Animal Welfare: How Genetically Modified Chicken Serves the Demand in Fast Food Chains
• Healthy Food With Proper Rationing and Balanced Meal
• Organic Foods: the Best Solution or Not?
• European Union Health Law and Food Law
• Rhetorical Analysis on Healthy Food and Labeling Problem
• Introducing Infants to Semi-Solid Food
• Food Costs Reduction in a Food Establishment
• Independent Food Safety Inspections in US Restaurants
• The Problem of Food Safety and the Spread of Various Diseases
• Protecting Americans From Food-Related Illnesses
• Organic Food Is Not a Cure for Environmental and Health Issues
• Home Isolation Survival Kit: Food Kits for Emergencies
• Quality System Implementation in Greek Food Sector
• New Food Movements: The Raw Foodism
• Festive Food in Chinese-Vietnamese Fests by Nir Avieli
• Food Addiction and Obesity in Children and Teens
• Food Texture in Packaging of Cakes, Pastries and Sweets
• Food Security and Environmental Designers
• Agriculture and Environment: Organic Foods
• Adverse Impacts of Food on Human Health: Toxicity, Nutritional Deficiency, and Allergenicity
• Fast-Food and Restaurant Strategic Marketing
• Gastronomy in Commercial Food Science Operation
• Soul Food: The Origin and Reasons of Vegetarianism
• Role in Local Food System – Pumpkins
• Kudler Fine Foods Analysis and Promotional Strategies
• Flavours of Chittering Food & Wine Festival: Analysis
• Organic Food as a Viable Option for Consumers
• Genetically Modified Foods: Substantial Equivalence
• The Demand for Food in South Africa
• Writing on Preservation and Distribution of Food
• Agro-Food Geographies: Food, Nature, Farmers and Agency
• Marketing Case B: Freddy Favors Fast Food and Convenience for College Students
• The Right to Food: Government Policy
• Safety and Quality: Food Contaminants and Adulteration
• Americans` Unique Dietary Patterns and Food Preferences
• Rice: Food Ingredient as a Currency
• Appropriateness of a Food Production and Service
• Foods Crises in Uganda Issue Analysis
• The Use of Fast Food Meals in the United State
• The Specificity of Chinese Culture in Terms of Food and Music
• The Food Served in Venice: World Famous Italian Foods
• Science Nutrition: Controversies in Food and Nutrition
• 3D Printed Food and Utensils Safety
• Meatpacking and Fast-Food Industry: Making a Better Tomorrow
• Meat and Fast-Food Industry: What Are We Eating?
• Fast Food Epidemic: The Dark Side of American Meal
• Fast Foods Popularity: Causes and Effects
• Texture Description of Food for Preschool Children
• Water Efficiency in Food Production: Food Security, and Quality of Life
• The Analysis of the Annual Amount Spent on Organic Food Using Multiple Linear Regression
• The Opportunity for School Food to Influence a Child’s Dietary Intake
• Food Distribution and Water Pollution
• Extending Existing Knowledge in the Area of Schools Foods and Their Influence on Children’s Diets
• How Architecture Is Being Used to Meet the Challenge of Food Provision
• Understanding Genetically Modified Foods by Howard et al.
• Food Choices and Dietary Habits: An Interview With a Mexican Immigrant
• Food and Drug Administration Importance
• Zero Hunger and Food Production in Abu Dhabi
• Dough Pizza Company in the Food Truck Industry
• Genetically Modified Foods: Pros or Cons
• Science and Grow Food Sustainability
• Processed Food Industry
• Processed Foods and High Fructose Corn Syrup Effects
• Acid Effects on Starch Gels in Food Preparation
• Food & Drug Administration: Federal Health Agency
• Food Recommender Systems and Their Types
• Emily Baumgaertner: Crop Viruses and Food Security
• Innovation From Google as Free Food Strategy
• Environmental Issues and Food Efficiency
• The Food Company New Product Development Group
• Advanced Food Bioanalysis
• Conventional Food System: Justice and Security
• Gulf Food Security and Delicate Diplomacy
• Hong Kong Street Food in Ethnographic Studies
• Food & Beverage Choices and Health Impacts
• Food Anthropology and Its Research Methods
• Low-Calorie Frozen and Microwavable Food Industry
• Food, Customers, and Culture in the Grocery Store
• Fast Food Restaurants and Buyers’ Responsibility
• Food and Taste Process Issues
• Casa Vasca Restaurant’s Food Safety and Sanitation
• Changes in Food Preferences
• Food Choices: Diets and Diseases
• Healthy Foods: Behavior Change Analysis
• International Food and Beverage Business in Africa
• Food Inspection Procedures in Saudi Arabia
• Food Poisoning and Hygiene Awareness in Saudi Arabia
• Food Safety and Health Violation at Workplace
• Food Business and Government Regulation in the US
• Best Food Superstores’ Customer Service Policy
• Food Insecurity and Depression in Poor Families
• Snack Food Company’s Product Marketing Research
• The 38th Winter Fancy Food Shows in San Francisco
• New Zealand Food Market
• Genetically Engineered Food Against World Hunger
• Problem of Food Overconsumption
• Demographic Transition Model and Food Security
• Food Texture and Health Outcomes Association
• The Impact of Supply Chain Efficiency on Food Losses
• Chemical Contaminants in Food: Endocrine Disruptors Study
• Farmers Views: Should Organic Food Be Promoted From?
• Scientists Views: Should Organic Food Be Promoted?
• Should Organic Food Be Promoted?
• The Organic Food Benefits
• Globalization, Food, and Ethnic Identity in Literature
• What Is “Organic” Food?
• Disguised Observation: Students Food and Drink Preferences
• Food Safety at Introducing of New Meal
• Food Security: Opportunities in Asia
• Food Product Risk Assessment
• ELISA and PCR Techniques: Food Quality
• The Effect of Food Texture on Health Outcomes
• Chicago Food and Beverage Company: Human Resources
• Childhood Obesity and Food Culture in Schools
• Food Texture Research for Healthcare
• Food Delivery Industry Drivers in the United Kingdom
• Food Safety: Washing Contact Surfaces and Cooking
• Common Food Preparation Methods and Their Effects
• Technology and Communications in the Global Food Industry
• Balogne Food Company’s Operations Management
• East Asian Food and Its Identifying Factors
• Do-Do Online Fresh Food Supply LLC’s Business Plan
• The Food Angel Visiting Project
• Visual Cameras and Inspection in Fast Food Restaurant
• Agri-Food Supply Chains Stakeholders
• Food Allergies Management
• Carlo’s Food Company: Information Misunderstanding
• Genetically Modified Foods: Pros and Cons
• Healthy Food Truck: Management Project
• Oil-For-Food Program: International Law Issues
• Janesville School District Food Services Leadership
• Food Nexus Models in Abu Dhabi
• Family Food and Meals Traditions in Dubai History
• Schneiders Food Company and Tyson Foods Inc.
• Food Corporations’ Damaging Influence
• Unhealthy Food Access and Choice Ethics
• The Science of Why You Crave Comfort Food
• The Best Food for Consumption and Six Nutrients
• Genetically Modified Foods: Scientific Resources
• New York City Low Food Affordability Areas
• Imbalance in Food Supply and Growing Demand
• Organic Foods Consumption and Cancer Prevention
• “How to Solve the Food Waste Problem” by Chavich
• Genetic Engineering in Food: Development and Risks
• Sustainability Strategies in the Food Industry
• Food and Water Quality Testing Device
• Popular Food as a Part of Contemporary Culture
• American Food Industry in “Food, Inc.” Documentary
• Food Production and Animals Suffering
• Black Families’ Issues in the “Soul Food” Series
• Fresh Food Provision for Low-Income Families
• UAE Food & Clothes Retail and Restaurant Business
• Pet Food Industry in the United States
• Healthy Food: Lesson Plan
• American Food, Its History and Global Distribution
• Swordfish Restaurant and Store in Food Services
• US Food and Drug Administration Approval System
• Aspen Hills Inc.’s Food Safety and Quality Issues
• Long-Term Investment Decisions in Food Industry
• US Pet Food Delivery: Industrial Marketing
• Cultural Studies: Aesthetics of Food and Wine
• Australia New Zealand Food Authority Business Plan
• Sous Vide Food Production System
• McDonald’s Digital Campaign “Our Food. Your Questions”
• Food Shortages in the Republic of Malawi
• Food and Water Waste Disposal in NYC
• Tamwal Mobile Food Trucks Business Plan
• Food Security and Sustainable Local Food Systems
• Fast Food Consumption in New Jersey (United States)
• Mexican Cuisine’s Transition to Comfort Food
• Food and Drug Administration’s Strategies
• Employee Turnover in Fast-Food Restaurants
• Food and Stress Relationship: Psychological Factor
• Gluten-Free Products in the US Food Market
• Kokubu Food Company’s Trends and Information System
• Depressive Food Intake Disorder
• Organic Food as a Solution of Global Food Problem
• Glass vs. Paper/Cardboard in Food Packaging
• The “Waist Banned” Article – Taxes on Junk Food
• Food Business and Government Role in Saudi Arabia
• Factors Contributing to Fast Food Consumption in UAE
• Future of Food: Effects on the Planet
• The Fast Food Danger Awareness Among the Young People
• Organic Farming for Sustainable Food Production
• Food Nexus Tools and Results
• Halal Food and Terrorist Organizations in Australia
• Food Sovereignty in United States
• Malaysia National Agri-Food Policy: Local Food Promotion
• Sliders Mobile Food Truck Marketing Plan
• Food Security in the United States: The Major Lapses of the Conventional Food Systems
• Blue Springs Fast Food Store vs. Blue Gardens Restaurant Analysis
• Spoilage Device: Forget Expiration Dates
• The Mass Production of Food: Food Safety Issue
• Animal Production and Food Availability
• Food Production Workshop Instructional Plan
• Froma Harrop Views on Genetically Modified Food
• Carbon Dynamics and Food Chains in Coastal Environments
• Temperature Impacts on Food
• Nutrition Process: Eating Healthy Foods
• Special Food Shop for Pregnant Women
• Traditional Medicine or Food Customs in a Chinese Culture
• Healthy Consequences of Fast Foods
• Food Production, Sharing, and Consumption
• Fast Food War in Singapore: The Stiff Competition and Fight for Customers
• Service Marketing: Food Market
• Recent and Promising Food Allergy Treatments
• Feeding Baby: How to Avoid Food Allergies
• Traditional Food Culture in the Indian Religion
• Nitrogen from Food Waste
• Food’ Role in International Students Interaction
• Hinduism Religion: Food and Asceticism
• Food as a Means of Cross-Cultural Interaction
• Nutrition: Is Genetically Modified Food Bad or Good?
• Should Fast Food Qualify As “Food”?
• Fast Food Industry and Its Impacts
• The Practice of Fast Food in the United States
• Future of Genetic Engineering and the Concept of “Franken-Foods”
• Food Role on Social Events
• Optimizing Production in the Food Industry
• Genetically Modified Foods: Should They Be Consumed?
• Corn is Our Every Day Food
• Analysis of the Documentary Fast Food, Fat Profits
• Good Food That Does not Grow on Trees: Analyzing the Key Supply Chain Issues
• Organic Foods in Australia and the USA
• Determinants of Success in the Swedish Food and Drink Industry
• The Economic Effect of Issuing Food Stamps to Those in Poverty
• Obesity and Fast Food
• Liability in Food Illness Cases
• Expanding the Australian Food Processing Industry into the United States
• Wegmans Food Markets v. Camden Property Trust
• Food Security in Sydney
• Local Food Production in Malaysia
• Threats to Global Food Supplies
• Food Borne Diseases of Intoxicants on MSG
• Increasing the Consumption of Healthy Food Products
• Operations Decisions for Krafts Foods Inc. and Manute Foods Company
• Kraft Foods’ Diverse Brand Portfolio
• Monaghan’s Conributions to Society Foodservice Management
• Analysis of Whole Foods Market’s feedback loops
• Analysis of Whole Foods Market using Nadler-Tushman Congruence Model
• Analysis of Whole Foods Market’s inputs
• Organizational diagnosis for Whole Foods Market
• RFID in Food Industry and Global Trading Patterns
• Kudler Fine Foods: Incorporating Strategic Thinking
• Large-Scale Organic Farming and Food Supply
• Organic Food Marketing Prospects
• Business and economics: The organic food sector
• Consumer Decision-Making Process on Buying Organic Foods
• Food and Drug Administration in United States of America
• Literature Review on Organic Food and Healthy Diet
• Foods That Effect Children With ADHD/ ADD
• Why Food Services Are the Most Commonly Outsourced Function in the Business Community
• Food and Wine Tourism
• A Typology for foodservice menu development
• Eco-Friendly Food Product Production and Marketing
• Food for the Hungry – Non-profit Organization
• Effects of Food Advertising in Australian Television on Children Aged 5-12 Years
• Sustainable Development in the Food Area
• Food additives: Artificial sweeteners
• Company Research: Whole Foods
• Evaluate Human Resource Issues in Hong Kong Food and Environmental Hygiene Department
• Could Biotechnology Solve Food Shortage Problem?
• Does Circadian Rhythm Affect Consumer Evaluation for Food Products?
• Are China’s Grain Trade Policies Effective in the Stabilization of Domestic Food Prices?
• Can Better Governance Improve Food Security?
• Does Corporate Social Responsibility Matter in the Food Industry?
• Are Female-Headed Households More Food Insecure?
• Can Drought-Tolerant Varieties Produce More Food With Less Water?
• What Factors Determine/Influence the Food Choice People Make?
• Why Are Restricted Food Items Still Sold After the Implementation of the School Store Policy?
• Are Food Safety Standards Different From Other Food Standards?
• Can Food Monitoring and Accessible Healthy Food Help Combat Child Obesity?
• Are Food Stamps Income or Food Supplementation?
• Can Government-Allocated Land Contribute to Food Security?
• Is Genetically Modified Food Safe for Consumption?
• Can Insects Increase Food Security in Developing Countries?
• Are Input Policies Effective to Enhance Food Security in Kenya?
• Can Non-wood Forest Products Be Used in Promoting Household Food Security?
• What Are Most Serious Negative Effects of Eating Fast Food?
• Who Does Regulate Food Safety for the United States?
• Should the Government Regulate Food More?
• Chicago (A-D)
• Chicago (N-B)

IvyPanda. (2024, February 25). 663 Interesting Food Essay Topics, Examples, and Ideas. https://ivypanda.com/essays/topic/food-essay-examples/

"663 Interesting Food Essay Topics, Examples, and Ideas." IvyPanda , 25 Feb. 2024, ivypanda.com/essays/topic/food-essay-examples/.

IvyPanda . (2024) '663 Interesting Food Essay Topics, Examples, and Ideas'. 25 February.

IvyPanda . 2024. "663 Interesting Food Essay Topics, Examples, and Ideas." February 25, 2024. https://ivypanda.com/essays/topic/food-essay-examples/.

1. IvyPanda . "663 Interesting Food Essay Topics, Examples, and Ideas." February 25, 2024. https://ivypanda.com/essays/topic/food-essay-examples/.

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IvyPanda . "663 Interesting Food Essay Topics, Examples, and Ideas." February 25, 2024. https://ivypanda.com/essays/topic/food-essay-examples/.

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127 Food Essay Topic Ideas & Examples

Inside This Article

When it comes to writing essays about food, the possibilities are endless. From exploring the cultural significance of certain dishes to analyzing the science behind food trends, there are countless topics to choose from. If you're looking for inspiration, here are 127 food essay topic ideas and examples to get you started:

• The impact of food advertising on children's dietary habits
• The rise of veganism in mainstream culture
• The history of chocolate and its cultural significance
• The health benefits of a Mediterranean diet
• The environmental impact of meat consumption
• The role of food in shaping cultural identity
• The ethics of food production and consumption
• The psychology of comfort food
• The science behind food cravings
• The cultural significance of street food
• The history of fast food in America
• The impact of food insecurity on public health
• The rise of food delivery services and their impact on traditional restaurants
• The health risks of processed foods
• The cultural significance of food in literature and film
• The impact of food deserts on low-income communities
• The rise of food blogging and its influence on food culture
• The health benefits of fermented foods
• The history of food preservation techniques
• The impact of food packaging on the environment
• The cultural significance of holiday foods
• The rise of food allergies and their impact on the food industry
• The history of food riots and their role in shaping social movements
• The impact of food waste on the environment
• The role of food in social gatherings and celebrations
• The cultural significance of food rituals and traditions
• The rise of food tourism and its impact on local economies
• The history of food safety regulations
• The health benefits of plant-based diets
• The impact of food trends on consumer behavior
• The cultural significance of food in religious ceremonies
• The rise of food trucks and their influence on urban dining
• The history of food as medicine
• The impact of food insecurity on mental health
• The role of food in shaping national identity
• The health risks of sugar consumption
• The cultural significance of food in art and photography
• The impact of food allergies on social interactions
• The rise of food delivery apps and their impact on the restaurant industry
• The history of food preservation techniques in different cultures
• The health benefits of a plant-based diet
• The cultural significance of food in different regions of the world
• The impact of food advertising on consumer behavior
• The role of food in shaping family relationships
• The rise of food waste and its impact on the environment
• The history of food packaging and its evolution over time
• The health risks of processed foods and artificial additives
• The cultural significance of food in different religious traditions
• The impact of food insecurity on children's academic performance
• The rise of food delivery services and their impact on traditional dining experiences
• The history of food preservation techniques in ancient civilizations
• The health benefits of a Mediterranean diet and its impact on longevity
• The cultural significance of street food in different countries
• The impact of food deserts on low-income communities and their access to nutritious foods
• The rise of food blogging and its influence on food trends
• The history of fast food in America and its role in shaping American dietary habits
• The health risks of sugar consumption and its impact on obesity rates
• The cultural significance of food in different social classes
• The impact of food waste on the environment and potential solutions to reduce waste
• The role of food in social gatherings and celebrations and its impact on community bonding
• The rise of food tourism and its impact on local economies and cultural exchange
• The history of food safety regulations and their evolution over time
• The health benefits of plant-based diets and their impact on chronic diseases
• The cultural significance of food in different religious ceremonies and rituals
• The impact of food allergies on social interactions and mental health
• The role of food in shaping national identity and cultural heritage
• The health risks of processed foods and their impact on public health
• The cultural significance of food in art and literature
• The impact of food advertising on children's dietary habits and preferences
• The rise of veganism in mainstream culture and its impact on the food industry
• The history of chocolate and its cultural significance in different cultures
• The health benefits of a Mediterranean diet and its impact on cardiovascular health
• The environmental impact of meat consumption and potential alternatives
• The role of food in shaping cultural identity and preserving traditions
• The ethics of food production and consumption and

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Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,”   by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate? 

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners.  Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown  

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

 Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

 My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

 India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

 As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation. 

 Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

 That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

 If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen  or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.  

 This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution. 

We are not alone in the fight despite what extremists and anti-semites might like us to believe.  So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.  

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.   

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?  

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.  

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?  

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

 Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

 Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays.  The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people.  It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School,  Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t.  Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation.  Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew.  However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter.  To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites. 

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas 

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri  

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School,  Bronx, New York

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The future of food

This is the first in a new series of thought leadership essays from CSIRO Agriculture and Food, discussing future food trends.

By Professor Martin Cole ,  Professor Manny Noakes 17 August 2017 12 min read

This is the first in a new series of essays from CSIRO Agriculture and Food. 

Our next essay will look at the changing landscape of agricultural innovation and how new commercial trends and opportunities are emerging..

For much of its modern existence, Australia has built its fortune on raw commodities; wool, wheat and a wealth of mineral resources. But as the mining boom slows, and issues such as food security, climate change and sustainability come to the forefront of global consciousness, a new opportunity is arising for Australian producers and manufacturers to position themselves at the forefront of the food and agribusiness revolution.

Far better than being the next food bowl for Asia, Australia has the chance to be the delicatessen, supplying high-quality, sustainably-produced, health-enhancing premium goods to a growing market both nationally and internationally.

By 2030, there will be around 3.5 billion people on the planet with middle-class incomes who are willing to pay more for trusted, premium food products. That is the market Australia can and should be reaching towards.

Instead of resting on the laurels of raw materials, whether grains, meat, dairy or fresh produce, Australian food and agribusinesses should be looking at the myriad ways they can add value to these basic commodities.

This shift in focus takes place at a time of significant change for food and agribusiness, brought about by resource insecurity and a changing climate, an ageing population with rising levels of chronic disease, choosier consumers, globalisation and smarter food chains.

The challenge - and the opportunity - for Australian food producers and suppliers, is to pursue new markets and growth opportunities that are emerging from these megatrends. To do this will require investment to encourage innovation, enable the exploration and exploitation of new markets, and to overcome barriers that might exist.

There are three significant things happening across the globe that are driving this shift in Australia’s food and agribusiness industries, each of which present different opportunities for Australia.

The first driver is sustainability. By 2050, the world’s population is expected to reach around 9.6 billion people. The demand for food is expected to increase by 14% per decade; we will consume as much food in the next four decades as we have consumed in the previous few hundred years, representing around a 70% increase in production by 2050.

Such an achievement itself isn’t unprecedented – food production has already doubled in the space of just one generation. But that increase has come at a significant cost to the environment that cannot continue to be borne. This time, production must increase but the environmental footprint of that production must halve.

A focus on sustainability is not just driven by regulators; consumers are also demanding more environmentally-responsible products. In a 2015 Nielsen survey of 30,000 people in 60 countries, two-thirds of respondents were willing to pay more for sustainable brands; up from 50% in 2013.

Australia already has a reputation for being clean and green, ranking 16th out of 80 countries in global perception of a green economy. But we still have some way to go in truly embracing what is becoming known as the ‘circular bioeconomy’; the shift towards closed loop production.

Waste is a huge issue for food and agribusiness. One-third of food produced today around the world, or approximately 1.3 billion tonnes, is wasted. In Australia alone, 312,000 tonnes of food is wasted each year by the food manufacturing industry.

Wastage happens at every step of production, from the farm to the fridge. When it happens at the consumer end of the supply chain, it’s not only a waste of the product itself but of all the energy and effort that has gone into getting it to that point.

One way to deal with it is take the waste and turn it into something innovative and useful. Queensland company Natural Evolution has developed a method to produce banana flour - a high-value nutritional supplement - from bananas that don’t meet supermarket size and shape requirements, and which would otherwise simply be thrown out. At the same time, CSIRO and Horticulture Innovation Australia have been researching ways to find alternative uses for other ‘ugly’ fruits and vegetables, such as powdered products, fruit and vegetable concentrates or vegetable-dense snacks for children.

Similarly, the fruit juice industry produces huge quantities of fruit pulp as a waste product. This pulp is not only nutritious but is also very low in sugar. Instead of being thrown away, it could be a source of flavour compounds, natural colourants and dietary nutrients, baking products such as pectin, fibre and pulp for textile or paper production, growth materials for other food sources such as fungi, and a myriad of other possibilities .

Dairy waste such as acid whey can be used to create products for human rather than purely animal consumption; crop residues used for fodder, biofuels, bio-oils, paper and packaging materials rather than fertiliser; and plant stalks and leaves a source of nutrients such as carotenoids, vitamin D and functional oils.

Packaging is another significant area of waste. Food and agriculture industries in Australia use 65-70% of all packaging produced in Australia, much of which ends up in landfills, waterways and the marine environment. While some are already addressing this with biodegradable and low-energy packaging materials, there are also opportunities to be found in recycled, re-used or even edible packaging. Some retail outlets, particularly in the US but also in Australia, are now moving towards a ‘zero-waste’ model, where customers buy in bulk and bring their own containers and bags.

Sustainability is also about the cost of production. Meat is a major source of protein for billions of people – and demand is set to increase dramatically with increased wealth and living standards. However meat production is associated with significant environmental costs in terms of water use, methane production, pollution from animal effluent, and land degradation. As a result, markets and consumers are looking for alternative protein sources. While some of these are plant based, there is also a growth in appetite for new and different types of protein. The global market for insect-based foods is expected to grow to over US $520 million by 2023 and mycoprotein-based meat substitutes such as Quorn are already a staple in Australian supermarkets. Aquaculture also delivers alternative sources of protein; in Australia alone, the aquaculture industry is worth just over $1 billion, with the most popular products being salmon, edible oysters, pearl oysters and prawns.

Food the key to health and wellbeing

The second key driver of food innovation is health and wellness. Chronic non-communicable diseases , such as heart disease, diabetes and cancer, are now the number one global killer, claiming more than 36 million lives each year; many in low- and middle-income countries.

Food plays a major role in both the onset and the prevention of these diseases. Poor diet and nutrition are associated with obesity and other metabolic disorders that lead to heart disease and diabetes. However a diet high in fresh produce and whole foods, particularly vegetables, can significantly reduce the risk of heart disease, diabetes and cancer.

Demand for food that is fresh, tasty and healthy is now the single biggest consumer trend in food. This also manifests as an interest in foods with lower levels of undesirable ingredients or elements, such as sugar, fat, gluten, or lactose, but also in foods with higher levels of desirable elements such as antioxidants, probiotics, omega-3 fatty acids and resistance starch. For example, barley with a high-fibre content and low glycaemic-index, canola with higher levels of omega-3 fatty acids and even gluten-free barley.

Because of this demand, we are likely to see an increase in foods with specific health, wellness or even cosmetic claims, such as fortified foods and nutraceuticals. In tandem, organisations like CSIRO are now positioned to validate nutrition and health claims of novel foods, giving them greater credibility in the marketplace.

There is also growing interest in the impact that the gut microbiome has on health, with evidence that the state of the microbiome may influence our risk of not only metabolic diseases such as obesity and diabetes but also cancer and autoimmune disorders such as rheumatoid arthritis. This is leading to a focus on so-called ‘personalised nutrition’. For example, CSIRO is working on a kit that can predict food preferences based on someone’s genes. Scientists are also modelling how food is processed in the mouth and digestive tract to better understand how this affects our tastes.

Consumers are increasingly seeking out foods that are not only fresh and healthy, and minimally-processed but also convenient and easy to prepare. This is driving innovation in the sector, with products ranging from pre-packaged salads all the way up to do-it-yourself meals that come with pre-portioned ingredients and a recipe. New methods, such as high-pressure cold-pressed processing, are being adopted as a way to preserve the freshness and flavour of food products, such as fruit juice, avocado and chilli.

A touch of luxury

The third major driver of innovation in food and agribusiness is consumer desire for premium products.

The global luxury food market is estimated to be worth between US$50 billion-$140 billion. In China, where the middle class will account for 45% of the country’s population by 2022, there is an explosion in demand for goods that hold a particular status because of their quality, rarity and association with social class. A recent Austrade analysis showed that, for the first time, the majority of Australia’s growth in food and agribusiness exports from 2013-16 (60%) now comes from premium and value-added products.

These luxury products, such as truffle-infused oils, beef selectively bred for tenderness, luscious chocolates and seafood from pristine waters, capture and convey some essence of Australia.

The provenance of these food products is a big part of what makes them premium, and producers can take advantage of emerging technologies such as QR codes to capitalise on that. For example, a QR code would enable a consumer to watch a video of the farm on which their food product is grown, meet the farmer or producer and learn more about how the product is produced.

The premium market is also growing for novel foods and food products. In recent years, Australia has seen an explosion of new and unusual ingredients in the marketplace - quinoa, kale, seaweed and goji berries, for example - as well as specialty products such as microherbs and miniaturised fruits and vegetables. Taking one step further into the realm of the magical, on the horizon there are also such novelties as 3D printed confectionary, fruit and vegetables with altered flavour profiles and in unusual colours. Catering to the molecular gastronomy market are horticultural vapours and flavoured foams. There is even research being conducted into 3D printed meat.

Roadmap for the future of food

It’s one thing to identify market opportunities in the food and agriculture sector; it’s another thing entirely to exploit them.

Currently, the Australian food and agribusiness sector faces certain disadvantages. Australian producers are mostly micro enterprises that can face an uphill battle to stand out in the global marketplace. They are also geographically dispersed, which can make it harder for collaboration.

Australia’s track record in taking new ideas through to commercialisation is not as good as it could be, and there is relatively low spending on research and development in food and agribusiness. We also have complex regulatory arrangements, and an extensive list of accreditation schemes that at times can hamper innovation.

But it also has some advantages. In addition to its clean and green reputation, Australia’s internationally respected food safety authority and tough biosecurity protocols reinforce the safety and trustworthiness of Australian food and agricultural products. The high proportion of small-to-medium enterprises in the agribusiness space gives the industry a nimbleness and agility, and boosts the potential for innovation.

While Australian business are well placed to succeed, investment needs to be made in research and development, business action and ecosystem assistance to ensure Australian industry remains competitive.

For example, with provenance and traceability becoming important factors in consumer purchasing decisions, there is a need for technology to support this. One possibility is blockchain, which can automate and digitise business transactions, detect tampering and even identify if duties have been paid. Producers stand to gain greater insights into their customers with blockchain technology as it can trace where products end up. Other technologies include DNA testing to certify both the origin and quality of raw materials, offering for full value chain traceability; and isotope analysis that can assist in mapping products to regions, thus authenticating provenance. Advances in image recognition technology may see products themselves becoming their own digital barcode, incorporating information such as weight and expiry date as well as details of provenance.

In addition to these technologies, there is a need for actions that address issues such as fragmentation of the domestic market, and to identify key areas where research and development should be focused.

Similarly with food safety and biosecurity, research and development is needed in novel systems such as microwave-assisted thermal sterilisation and hybrid high pressure thermal processing. We need enhanced domestic food testing capabilities, and at this point Australia would benefit greatly from a national centre of excellence in food safety research and collaboration. And if we are to address the problem of food waste, we need investment to help¬ innovators find ways to transform that waste into new opportunities.

Australian food and agribusiness also needs help to collaborate; creating networks to enable the sharing of knowledge, resources and research not only with local competitors but also internationally. Collaborations between research organisations and SMEs could help catalyse innovation, and CSIRO is exploring the idea of a virtual incubator to support entrepreneurs in this area.

Ultimately, this is a journey of innovation. The opportunity exists for Australian food and agribusiness to cement its global position and reputation not as a source of raw commodities, but as a producer and exporter of high-quality, safe, sustainable, healthy, premium, value-added produce. Grasping that opportunity will require strategic investment in key areas that are likely to most benefit Australian businesses and enable them to stand out from the herd.

View this article as a PDF.

Professor Martin Cole is Deputy Director of CSIRO Agriculture and Food. An internationally recognised food scientist and accomplished science leader, Martin has published and presented over 160 papers on many aspects of food science including food safety, food trends and innovation, novel processing and nutrition. He is a fellow of the International Academy of Food Science and Technology (IaFoST).

Professor Manny Noakes is a Research Director with CSIRO Health and Biosecurity. She is considered a key opinion leader and trusted advisor in nutrition and health both nationally and internationally. Manny has published over 200 papers and been highly successful in translating this knowledge into consumer publications, in particular the CSIRO Total Wellbeing Diet.

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9 Trends That Had A Major Impact On The Food World In 2021

On Assignment For HuffPost

Hardly anything about the food industry has been typical, expected or even recognizable during the age of COVID-19. That said, 2021 did give us a number of innovations in food that were both inspired by the pandemic and that managed to flourish in spite of it.

As this strange, exciting, frustrating and hopeful year comes to an end, HuffPost celebrates the trends that defined the food landscape in 2021 and looks ahead to 2022 and beyond.

1. Plant-based cuisine became even more popular this year.

The presence of plant-based food wasn’t new in 2021. This “trend” has been on the rise for several years now, and it shows no signs of vanishing. However, chefs and food entrepreneurs saw a greater demand for dishes and groceries with no animal products. “ The plant-based [protein] trend is probably the biggest trend I can point to that hits across our diverse populations in the U.S.,” said Celine Beitchman, director of nutrition at the Institute of Culinary Education . “There are trends that hit some groups and not others, but plant-based food that mimics meat at the level that we’re seeing at grocery stores and at fast food outlets is a big shift toward eating plant-based for the average person. I expect that to continue to grow.”

Shaun Quade, the founder of Grounded Foods , also views plant-based eating as a movement that’s here to say, telling HuffPost that “ t he monumental shift toward plant-based food isn’t even a trend ― it’s just the way forward at this point. I don’t expect people to convert to veganism any time soon (I mean, I haven’t), but since the pandemic began, a lot of us are rethinking our diets and the role our food plays in sustainability and personal health. Plant-based dining has gone from being a niche to something that’s being adopted by major retailers through to fine dining institutions like Eleven Madison Park .”

2. Supply-chain issues and product shortages inspired chefs to get creative.

Efforts to move past shutdowns and toward something resembling “normal” life came with a number of difficulties, including supply-chain snags and a dearth of kitchen staples. From a chef’s perspective, these shortages and long waits could have proven catastrophic, but enterprising gourmands instead decided to work with what they had.

“Supply-chain shortages have pushed chefs to be more creative in finding alternatives in their offerings,” said Jordan Harvey, executive chef of Hearth & Hill in Park City, Utah. “For us, the biggest example is seafood. In an effort to maintain our approachable prices, we have had to change some menu items when sourcing the dishes’ original ingredients proved tricky. For example, prices for snapper and ahi tuna fluctuated throughout the summer. Because of this, we had to sub in alternative seafood options for our popular red snapper dish and tuna poke bowl.”

James Beard Award nominee and restaurateur Ouita Michel of Holly Hill & Co. in Kentucky believes that the supply-chain snafus of 2021 heralded a rise in locally sourced produce. “Global supply chains may have faltered, but the local farmer and home gardener did not!” Michel said. “I saw more people freezing, canning, dehydrating and plain-old munching on the bounty from their own gardens, no matter how small. Our philosophy, more this year than ever before, comes from Mary Berry at The Berry Center: ‘Cook what the farmer can grow!’ For me, nothing is more fun or rewarding than that.”

3. Sustainability played a major role in menu development.

Concerns for the environment and an interest in lowering waste, along with supply-chain factors, prompted a push for sustainable practices in kitchens, both in restaurants and at home. Peter Merriman, the chef and owner of Merriman’s Hawaii , explained that many restaurants had to “curate menus that steer away from high-emission production, such as dairy and meat (which contribute to a large amount of the world’s greenhouse gases).”

Executive chef Patricia Delgado of Vibrant in Houston applied many sustainable practices in her own kitchen in 2021, like “zero waste” and composting.

“It was impactful in our restaurant because we were able to see our progress every week and month, and that kept us accountable for how we produced in the kitchen,” Delgado said. “Zero waste opens your creativity and keeps you on your toes on how to create valuable byproducts, like a delicious chili sauce with leftover veggies and a galette dough from almond cashew house milk pulp.”

She sees enormous potential for sustainability to maintain a serious influence in the food world. “I do hope that the zero-waste and compost trends continue, because those are the actions that we need to take to create awareness and to educate our future chefs and leaders to help our planet.”

4. Comfort food and heritage cooking brought warmth and familiarity to a challenging year.

In 2021, many diners found themselves venturing out to restaurants and bars after months at home, but they weren’t searching for molecular gastronomy or other experimental types of haute cuisine. Instead, they gravitated toward menus packed with comforting dishes. “The biggest food trend I saw was chefs going back to their roots and cooking the food they grew up with,” said Sedesh Boodram, culinary director at The Anvil Pub & Grill in Birmingham, Alabama. “Comfort food was big because people wanted to feel safe. Everyone tapped into their childhoods and prepared dishes that had memories connected to them, like s’mores and fun cereal desserts. I also saw trends going away from high-touch plates to more simple and clean dishes.”

The yearning for nostalgia and tried-and-true favorites also held for beverage lists at restaurants and bars. “Manhattans, Old-Fashioneds and cosmos ― all the classic drinks that your family members enjoyed, and that we enjoyed in 2021,” said Stephen Blevins, wine director of Fleming’s Prime Steakhouse & Wine Bar . “There’s an experiential aspect of drinking that brings back memories, whether it’s a comforting drink or a familiar favorite from a holiday.”

5. TikTok gave amateur and pro chefs an opportunity to show off their skills.

Social media has been an invaluable tool for keeping people connected during the pandemic, and 2021 saw the rise of TikTok as a powerful force in the food world. “ TikTok as a whole has been the most fun food trend of 2021 because we are seeing very inventive ways to prepare and eat foods going viral because of it,” said Jason Rosenbaum, the founder of Actual Veggies .

TikTok also provided chefs with a chance to educate homebound cooks and to inspire amateurs to try new recipes and techniques in their own kitchens, according to chef and kitchen manager DuVal Warner of Ranch 45 in Solana Beach, California.

“The accessibility of restaurant food may have been limited in 2021, but the availability of virtual food education was booming via a multitude of social media platforms,” Warner said. “While some individuals may have felt that it was unsafe to walk through the doors of their favorite restaurants, chefs and self-taught TikTok instructors brought the culinary commentary to hungry and captive audiences. Food fans were able to view and create our own versions of food and food art. It was a game-changer.”

6. Pop-ups gave chefs and diners the chance to experiment.

The tough economic factors of 2020 remained a challenge for chefs and restaurateurs in 2021. In lieu of opening full-fledged restaurants, some clever food world figures decided to open pop-up venues that allowed them to play around with new flavors and cuisines and to share their creativity with the public. Restaurateur Max Sussman, who co-owns Samesa in New York City and Bog & Thunder Culinary Tours , views the proliferation of pop-ups (especially outdoor pop-ups) as “the most fun trend of the pandemic. It fills so many of the needs people have right now. Chefs are seeking safe and exciting places to cook without jumping into a major commitment. And people are seeking ways to gather in groups in a safe way amidst continuing COVID anxiety around variants and breakthrough cases.”

Chef Tara Monsod of Animae in San Diego thinks pop-ups will stick around throughout 2022 and long after that. “P op-up events are the closest thing we have to street food,” Monsod said. “It’s an intimate and unique dining experience that you normally wouldn’t get from a typical restaurant. It feels more exclusive and experimental. The fact is, people aren’t going back into the restaurant industry. Chefs and cooks are setting out on their own to trailblaze this category of dining.”

7. Takeout and food delivery were instrumental to the 2021 dining scene.

Shutdowns and dining room closures turned takeout and delivery services into pandemic necessities, and 2021 saw further growth in that side of the food industry, with chefs like Alejandro Bonilla of Tiny’s in New York City finding ways to shift the typical takeout and delivery model to suit their visions.

“ Creativity in home delivery was the most fun challenge for us chefs as we [pushed ourselves] to think of how to give the same quality food to our client base,” Bonilla said. “The opportunity to be creative with menus, fresh local ingredients, packaging and logistics to bring fresh, succulent delicacies to people’s homes [taught us] to think outside the box in order to provide dishes to people who weren’t able to access our food when the restaurant was shut down. We created ways to continue serving with care; we love to deliver the best experience to our guests, and there is nothing more fun and joyful that seeing the smiles of satisfaction from our guests throughout the pandemic.”

8. Diners showed their confidence in chefs by opting for chef’s-choice menus.

Getting back to on-site dining at restaurants was a thrill for food enthusiasts in 2021, and while many restaurant guests opted for familiar favorites at their beloved haunts, others chose to put their gastronomic fates in the hands of talented chefs. “There’s been a surge in whole-hearted trust in restaurant staff to provide a great dining experience by letting them choose [the guest’s] meal. Guests want to have unforgettable experiences that take them for a ride and surprise them,” said Shannon Kennedy, head sushi chef of Uchi in Austin, Texas.

9. Casual and ‘fast casual’ concepts were a huge hit.

While fine dining wasn’t altogether absent from the food landscape in 2021, the restaurateurs and chefs HuffPost spoke to largely agreed that more relaxed and casual environments appealed to diners in a compelling way.

“T he restaurant industry is getting more casual, and I definitely see that continuing over the next five years,” said Ryan Pera, executive chef of Coltivare in Houston. “This means we’ll see more elevated concepts from fast-casual restaurants without changing the service aspect, along with great food in a more casual setting.”

Executive chef Will Fincher of The Longboard in Sullivan’s Island, South Carolina, also thinks that “t he biggest trend in 2021 was a shift toward more family-style eating and casual dining. With travel restrictions and health scares, many families are looking for a more casual and ‘homey’ experience when they do get together. People are at home more often now and really want to enjoy their time when they do go out to eat. But also, they are looking for some value for their money and the ability to try a lot of things.”

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• Published: 02 December 2019

Understanding traditional and modern eating: the TEP10 framework

• Gudrun Sproesser   ORCID: orcid.org/0000-0002-4223-2614 1 ,
• Matthew B. Ruby 2 ,
• Naomi Arbit 3 ,
• Charity S. Akotia 4 ,
• Marle dos Santos Alvarenga 5 ,
• Rachana Bhangaokar 6 ,
• Isato Furumitsu 7 ,
• Xiaomeng Hu 8 ,
• Sumio Imada 7 ,
• Gülbanu Kaptan 9 ,
• Martha Kaufer-Horwitz 10 ,
• Usha Menon 11 ,
• Claude Fischler 12 ,
• Paul Rozin 13 ,
• Harald T. Schupp 1 &
• Britta Renner 1  

BMC Public Health volume  19 , Article number:  1606 ( 2019 ) Cite this article

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Across the world, there has been a movement from traditional to modern eating, including a movement of traditional eating patterns from their origin culture to new cultures, and the emergence of new foods and eating behaviors. This trend toward modern eating is of particular significance because traditional eating has been related to positive health outcomes and sustainability. Yet, there is no consensus on what constitutes traditional and modern eating. The present study provides a comprehensive compilation of the various facets that seem to make up traditional and modern eating. Specifically, 106 facets were mentioned in the previous literature and expert discussions, combining international and interdisciplinary perspectives. The present study provides a framework (the TEP10 framework) systematizing these 106 facets into two major dimensions, what and how people eat, and 12 subdimensions. Hence, focusing only on single facets of traditional and modern eating is an oversimplification of this complex phenomenon. Instead, the multidimensionality and interplay between different facets should be considered to gain a comprehensive understanding of the trends, consequences, and underlying factors of traditional and modern eating.

Peer Review reports

We are currently in the midst of a major change in what people eat and in the way they eat [ 1 , 2 , 3 , 4 ]. Some of these changes have been described as a nutrition transition, which refers to a shift from diets high in complex carbohydrates and fiber towards more varied diets with a higher proportion of fats, saturated fats, and sugar [ 3 , 5 , 6 , 7 , 8 , 9 ]. The changes partially result from the globalization and modernization of food and eating, for example, access to new technologies, modern supermarkets, and food marketing [ 3 , 10 , 11 ]. Also, urbanization has separated a large part of the world’s population from the direct production of foods, which has produced changes in eating behavior [ 12 ]. Furthermore, these changes have been accompanied by a general increase in wealth and food supply [ 13 ] as well as by a decrease in food insecurity [ 14 ]. Food safety has improved [ 15 ], costs for many foods have decreased [ 16 ], and a much wider variety of foods is available to people in almost all parts of the Earth [ 5 ]. One result of all of this has been an increase in life expectancy. In the USA, life expectancy increased from 47 years in 1900 to 78 years in 2007, for example [ 17 ]. Another advantage of the globalization and modernization of food and eating is that many of the distinctive, nutritious and delicious foods developed by different cuisines, at different localities in the world are now widely available. In a survey of people in 17 countries spanning a wide range of developmental status, 500–2000 individuals per country were asked ‘What is your favorite food?’ [ 18 ]. We inspected the five most frequently named foods within these 17 countries and categorized these 85 foods into traditional within the respective country vs. imported from other countries. The results showed that 24 of these foods can be considered traditional in the respective country (e.g., fufu in Ghana, feijoada in Brazil), 29 can be considered foods that have been imported from other parts of the world to the respective country (e.g., pizza and pasta in the Netherlands), and the remaining 32 could not be classified in these two categories (e.g., vegetables in Germany).

At the same time, however, increasing wealth has promoted eating away from home and obesity has increased. The latter will probably affect more people than food insecurity [ 19 ] at some point in the next few decades. Also, obesity already co-exists together with food insecurity [ 20 , 21 ]. As a result of the forces described, there has been a shift from acute, infectious diseases to chronic, degenerative diseases (the epidemiological revolution, [ 22 , 23 ]). All of these forces are at work around the world, with developed countries such as the United States, Germany, Japan and France much further along in this change or transition than developing countries, such as India, Ghana and Brazil. With the increasing incidence of obesity and chronic diseases, the negative consequences of these changes, that is the shift from traditional to modern eating, has become more salient in the scholarly literature [ 3 , 6 , 7 ]. Diets have become homogenized and words like ‘Coca-Colonization’ have been used to describe the changes [ 7 ], see also [ 24 ]. In addition, advantages of traditional eating have been highlighted. For instance, it has been argued that traditional regional food consumption is a step towards sustainable rural development [ 25 ]. In addition, Trichopoulou [ 25 ] stated that traditional foods are environmentally friendly because they are often plant-based and integrated in the local biosystem, although there are certainly also animal-source traditional foods [ 26 ].

The change from traditional to modern eating has also been seen as a net negative by many in the general public and the media. In his New York Times bestseller “Food Rules” [ 27 ], Michael Pollan states “Regard nontraditional foods with skepticism” as one rule for eating wisely (p. 91). According to Pollan [ 27 ], “people who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed foods” (p. 89). There are some signs of a return to traditional eating. Specifically, there seems to be a growing interest in sustainable food consumption, with some commonalities to traditional eating: Low meat consumption, low food waste, and high consumption Footnote 1 of local foods were both labeled as sustainable (see Sustainable Development Goals [ 28 ]) and traditional [ 3 , 6 , 8 , 29 ]. This growing interest is underlined by the terms sustainability, climate change, and environmental friendliness having joined the public discourse. Also, the interest in sustainable food has become a new source of income for the food industry. For instance, foods labeled as sustainable or local are common in Western supermarkets today and there are headlines such as “Europe’s food sector shows highest growth of sustainable product sales” [ 30 ]. Whether one considers the massive changes in eating behavior a net positive or negative, there is no doubt that a shift from traditional to modern foods and eating has occurred and that this is a timely and increasingly important topic.

However, what exactly is traditional and modern eating? Importantly, whereas changes in eating behavior are measurable, such as the intake of nutrients across time, what is considered traditional and modern eating mostly appears to be subject to a consensus agreement. Specifically, how much increase in a specific eating behavior over time is necessary to define this eating behavior as modern? What absolute level of a specific eating behavior then and now is necessary to call it traditional or modern? Hence, we believe that it is subject to human evaluation whether something is considered traditional or modern, and that this holds for both experts and lay people.

Moreover, what is considered traditional and modern eating varies across time, society, and culture. For instance, what is called modern in 2018 might be called traditional in 2100. Similarly, a food (e.g. sushi) might be perceived traditional in one country (e.g. Japan), but modern in another country (e.g., Germany). The latter example shows that, within a certain time, society, and culture, one might even talk about three categories when taking the perspective of foods: historically traditional, imported traditional, and modern. For instance, sushi might be considered ‘historically traditional’ in Japan, ‘imported traditional’ in Germany, whereas a new type of breakfast cereal might be considered ‘modern’ in both countries. However, the present article takes the perspective of people in a society or culture, for whom the consumption of ‘imported traditional’ foods might be nevertheless a ‘modern’ behavior, rendering two categories, namely ‘traditional’ and ‘modern’ eating behavior.

As far as it concerns these two categories, taking the perspective from 2018 and compiling international views, the literature indicates that multiple definitions of traditional and modern eating exist, rendering it complex and multifaceted. For instance, an often-applied definition of traditional and modern eating focuses on what people eat. Specifically, in scientific articles, modern diets have been defined by a high consumption of meat, sugar, oils, and fats [ 1 , 3 , 5 , 6 , 8 , 9 , 10 , 31 ]. In contrast, traditional diets have been defined by a high intake of fiber and grains [ 3 , 6 , 8 , 9 , 10 ]. However, comparing today’s eating in many Western societies to how it was 100 years ago, one finds that there are not only differences in what people eat but also in how they eat, for example, whether people eat at home or in other places [ 3 , 4 ]. This ‘how’-dimension of traditional eating has received considerably less research attention. Furthermore, a comprehensive compilation and systematization of these different facets has not yet been conducted and, thus, research in this area is impeded. This article aims to fill in this gap by comprehensively compiling and systematizing the different facets that are suggested to underlie traditional and modern eating. Moreover, we aim to present a comprehensive framework of traditional and modern eating across societies and cultures.

Method: conceptualizations of traditional and modern eating

A qualitative approach was chosen to meet the aims of the article. Specifically, facets were compiled from the previous literature and expert discussions. In an inclusive approach, everything that was mentioned to be part of traditional or modern eating was compiled as a facet. A single mention of a behavior as part of traditional or modern eating by one article or one expert was enough for it to be listed as a facet in the present work. The only specification was that the facets had to be broad enough to potentially apply to more than one country. Hence, single traditional dishes, like Schnitzel in Austria [ 26 ], were not included as facets.

First, we compiled facets of traditional and modern eating through an extensive literature review in 2017 and 2018. The literature review targeted articles that specified characteristics of traditional or modern eating. Something was extracted as a facet of traditional or modern eating if the article explicitly used words like ‘traditional’ or ‘modern’ in relation to the facet. Furthermore, if an article stated that there was a pronounced increase in the facet within the last century, this was extracted as a modern facet. For instance, Popkin & Gordon-Larsen [ 6 ] stated that “modern societies seem to be converging on a diet high in saturated fats, sugar, and refined foods …” (p. S2). Hence, we extracted the facets ‘high consumption of saturated fats, sugar, and refined foods’ to characterize modern eating. The facets were extracted from the articles and saved together with the referencing article. The literature review was performed by one reviewer (GS) in major databases (e.g., Web of Science, PsycINFO, Google Scholar). Several combinations of the terms traditional, modern, food, eating, and nutrition transition were used. Also, references of relevant articles were screened and scientific books were reviewed. No limits were established regarding the year of publication. However, only articles published in peer-reviewed academic journals or scientific books were included. Amongst these, any type of article or review was included. Hence, we did not limit the literature review to empirical findings showing that something is part of traditional or modern eating. Instead, when authors of a manuscript mentioned something as part of traditional or modern eating, that was sufficient to be included as a facet of traditional and modern eating. A further inclusion criterion was English, French, or German as the article’s language.

Second, to prevent bias due to most literature targeting Western countries [ 32 ], we included facets that resulted from discussions within our group, whose members combine expertise from ten different countries. Specifically, we included perspectives from the USA (PR, MR, NA), Mexico (MK), Brazil (MA), France (CF), Germany (GS, BR, HS), Ghana (CA), Turkey (GK), India (RB, UM), China (XH), and Japan (SI, IF). Criteria for approaching the members of our group were being an academic and native of one of these countries, and well informed about eating in their native countries. Besides that, some members of our group had already collaborated in other cross-cultural food-related projects in the past which prompted to approach them for the present study. Our international group with interdisciplinary research experience draws on expertise in the psychology, anthropology, and sociology of eating, as well as nutrition and epidemiology.

Criteria for the selection of countries were diversity in terms of cuisines, obesity prevalence, income, and geography. The cuisines of these countries are characterized by distinct flavor principles. Specifically, the Mexican flavor principle is marked by tomatoes, onions, and chili peppers; the Japanese by soy sauce, sugar, and rice wine vinegar; the German by sour cream, vinegar, dill, mustard, and black pepper; the French by butter, cream, wine, and boquet garni; the Chinese by soy sauce, rice wine, and ginger root; the Brazilian by chili peppers, dried shrimp, ginger root, and palm oil; the Indian by garam masala; the Ghanaian by tomatoes, onion, and chili peppers sautéed in palm oil; and the Turkish by hot and intense spices [ 33 , 34 ]. In addition, the US American cuisine constitutes a unique mixture of different ethnic groups [ 35 ]. Moreover, obesity prevalence in these countries differs and is displayed in Fig.  2 . Specifically, obesity prevalence ranged from 3.4% in India to 36% in the USA in 2014 [ 37 ]. Furthermore, six of the countries (India, Ghana, China, Brazil, Mexico, Turkey) are considered middle-income countries, whereas the remaining four countries are considered high-income countries (range in GDP/capita from $2016 in India to $62,641 in the USA [ 38 ]). In addition, the ten countries cover five different continents (North America, South America, Africa, Europe, and Asia) and different climates, namely the equatorial climate (Ghana, Brazil, Mexico, India), the arid climate (USA, Mexico, India, China), the warm temperature climate (Germany, France, USA, Mexico, Brazil, Turkey, India, China, Japan), the snow climate (USA, Turkey, China, Japan) and the polar climate (China [ 39 ]).

Discussions took place in formal meetings about what constitutes traditional and modern eating in the respective countries. Specifically, based on the literature review a first list of facets was put together and presented to nine of our group (below referred to as ‘experts’) in a first face-to-face meeting. GS facilitated this meeting asking the experts about any missing facet in this list. Based on the experts’ feedback, the first list was extended, resulting in a second list of facets. This list was subsequently sent to all experts via email for reviewing and adding any facet that was missing. If necessary, GS held an online face-to-face meeting with an expert to clarify specific points. The feedback from all experts was incorporated into the facets list, resulting in a third list. This third list was finally reviewed in a second face-to-face meeting with all experts resulting in a fourth and final list of facets. This final list includes a compilation of 106 facets of traditional and modern eating (see Table  1 ).

Third, an iterative process based on the constant comparative method of qualitative data analysis was used to implement a grounded theoretical approach [ 52 ]. Steps in the analytic process were (1) to classify a first set of the 106 facets into emergent categories, (2) to compare the remaining facets with these categories, and (3) to classify these facets into the existing categories and, if necessary, to revise these categories or to generate new ones. This process resulted in the classification of the 106 facets into 12 subdimensions, six of which were further subsumed under the dimension ‘what people eat’, and six of which were subsumed under the dimension ‘how people eat’ (see Fig.  1 ). As this research was part of a larger project, the Traditional Eating Project: 10 countries (TEP10; funded by the German Research Foundation, Grant SP 1610/2–1, granted to GS), the framework is called TEP10 framework.

The TEP10 framework of traditional and modern eating, displaying dimensions, subdimensions, and examples of facets of traditional (‘T’) and modern (‘M’) eating

Dimension ‘what people eat’

The first dimension represents what people eat and includes six subdimensions, namely Ingredients, Processing, Preparation, Temporal Origin, Spatial Origin, and Variety.

Ingredients (subdimension 1)

A major aspect that differentiates traditional and modern eating is food ingredients. Fourteen facets were subsumed in this subdimension. For instance, the literature review and authors’ discussions revealed that traditional diets are characterized by a high consumption of basic foods, Footnote 2 plant-based foods, grains [ 5 , 10 ], fruit [ 31 ], vegetables [ 3 , 31 ], and fiber [ 6 , 8 , 10 , 31 ]. In contrast, modern diets are characterized by a high consumption of both energy-dense foods [ 1 , 31 ] and diet drinks and foods. Moreover, modern eating includes a high consumption of refined foods [ 3 , 6 , 8 , 10 ], animal-source foods [ 3 , 6 , 8 ], sugar and caloric sweeteners [ 1 , 3 , 5 , 6 , 8 , 9 , 10 , 31 ], artificial sweeteners, oils and fats (especially trans fats and saturated fats [ 1 , 3 , 5 , 6 , 8 , 9 , 10 , 31 ]), and salt [ 1 , 3 ].

Processing (subdimension 2)

A second subdimension is the manner of production as well as the level of processing of foods. Nine facets were subsumed in this subdimension. Specifically, traditional diets are characterized by a high consumption of industrially unprocessed [ 9 , 40 ] and fresh foods whereas modern diets are characterized by a high consumption of industrially mass produced [ 29 ] and ultra-processed [ 1 , 8 , 9 ] foods. In their NOVA classification, Monteiro et al. [ 54 ] categorize foods into the four groups ‘Unprocessed or minimally processed foods’, ‘Processed culinary ingredients’, ‘Processed foods’, and ‘Ultra-processed foods’. Ultra-processed foods “are not modified foods but formulations made mostly or entirely from substances derived from foods and additives” (p. 9 [ 54 ]). Examples of ultra-processed foods are subsumed in this subdimension, such as a high consumption of convenience products [ 41 ], ultra-processed microwavable or frozen meals that were industrially produced, fast food [ 41 ], and soft drinks [ 31 ] (please see [ 55 ] for an example how foods are categorized in the four groups). Foods that are labeled as organic were also discussed as part of modern eating with the emphasis on the label being modern, not necessarily the way of production.

Preparation (subdimension 3)

This subdimension refers to both who prepares the food as well as where and how the food is prepared. Fourteen facets were subsumed in this subdimension. For instance, consumption of home-made food [ 41 ] that was prepared by women is considered part of traditional eating. Regarding how the food is prepared, traditional foods require a long preparation time as well as are prepared as one’s grandmother would have done [ 42 ]. In contrast, modern eating is defined by the use of time-saving food preparation equipment such as microwave ovens, rice cookers, and bread machines [ 41 ], and by a lot of different ways to cook and heat up foods (e.g., frying, boiling, steaming, grilling). Also, high consumption of fried and grilled foods can be considered modern [ 9 ] as well as a high consumption of ready-prepared food [ 41 ] or take-away/delivered meals [ 9 ].

Temporal origin (subdimension 4)

The fourth subdimension that we identified includes facets that refer to the length of time that a food has been part of the diet in any particular region. Seven facets were subsumed in this subdimension. For instance, foods that are typical for the region or foods present for a long time (e.g., before the Second World War, as suggested by Trichopoulou and colleagues [ 29 ]) are considered as traditional. Our discussions revealed that a high consumption of foods that were already known by people’s grandparents is another facet in this subdimension. Weichselbaum, Benelam, and Soares Costa [ 26 ] published a synthesis report listing such traditional foods across Europe. For instance, Wiener Schnitzel is considered a traditional food in Austria, Pumpernickel bread in Germany, Cured Greenland shark in Iceland, and Kebab with yogurt in Turkey [ 26 ].

Spatial origin (subdimension 5)

This subdimension has to do with where the consumed foods come from. Eight facets were subsumed in this subdimension. For instance, traditional eating is defined as a seasonally restricted and local food consumption [ 29 ]. In contrast, modern eating is characterized by consumption of foods that are imported from all over the world [ 3 , 29 ], and are therefore available for consumption throughout the year. Moreover, authors’ discussions revealed that, traditionally, foods were primarily bought at farmers’ markets or grown by oneself whereas in modern times, foods are mostly bought in supermarkets, in convenience stores, or from vending machines.

Variety (subdimension 6)

Within this subdimension, modern eating is characterized by a large choice of available foods. Five facets were subsumed in this subdimension. One example facet is a diverse and varied diet [ 5 ]. This variety may be especially pronounced regarding the availability of different flavors. Also, eating a variety of different types of fruits and vegetables was discussed to be part of modern eating (e.g., apples, bananas, grapes), being able to eat them year-round via imports from countries with different climate. Notwithstanding, diversity within one type of fruit or vegetable may be part of traditional eating (e.g., eating different kinds of local apples).

Dimension ‘how people eat’

The second dimension represents how people eat and includes the six subdimensions: Temporal Aspects, Spatial Aspects, Social Aspects, Meals, Appreciation, and Concerns.

Temporal aspects (subdimension 1)

The first subdimension that we identified includes duration of eating and when people eat. Nine facets were subsumed in this subdimension. Specifically, it was discussed that, traditionally, people take time Footnote 3 to eat. In addition, Fjellström [ 45 ] and Mestdag [ 46 ] stated that, traditionally, people eat main meals at regular and traditional mealtimes. Moreover, our group’s discussions revealed that, in many countries, it is traditional for all family members to eat together at the same time. Also, traditional dishes are often consumed on special occasions (e.g., Sundays, festivities). In contrast, modern eating has been discussed to be characterized by a shorter eating duration, by eating irregularly, and by skipping meals. Moreover, Zizza et al. [ 47 ] consider snacking between meals as part of modern eating.

Spatial aspects (subdimension 2)

This subdimension focusses on where people eat. Seven facets were subsumed in this subdimension. For instance, traditional eating is characterized by eating at home [ 3 , 8 , 41 ]. In contrast, eating in restaurants is modern [ 4 , 41 ], especially in buffet restaurants. Moreover, eating on the run is categorized as part of modern eating in the USA [ 41 ]. Also, eating food ‘to-go’ (i.e., take-away food) as well as eating while working was classified as modern.

Social aspects (subdimension 3)

A third subdimension is with whom people eat, and the extent to which social norms are present and followed. Twelve facets were subsumed in this subdimension. Specifically, eating together, especially with the family, is part of traditional eating [ 41 , 46 ]. Also, meals are traditionally central opportunities for conversations in many countries and are at the center of larger family events. In contrast, in modern times, people more often eat by themselves [ 48 ]. As another social aspect, Fischler [ 50 ] mentions that traditionally, eating is guided by social norms and highly constraining, homogeneous collective rules. As a result, everybody eats the same food within a meal at home. One of these rules, which is present in many countries, is that, traditionally, men get preferential treatment over women at mealtimes. For instance, men eat while women serve food in India, Ghana, and Mexico. In comparison, modern eating is more individualistic and egalitarian, and based on individual preferences rather than on social norms [ 50 ].

Meals (subdimension 4)

Another subdimension that we identified was the significance and content of meals, such that some meals consistently feature particular content, and some meals during the day are considered more important and substantial than others. Five facets were subsumed in this subdimension. For instance, which meal is considered the main meal of the day is a discriminant feature between traditional and modern eating. For example, traditionally, the main meal is lunch in Germany, whereas in modern times the main meal is dinner. Footnote 4 Regarding the content of meals, traditionally, Western main meals end with a sweet dessert. In contrast, drinking soft drinks during the main meal was considered to be modern, as well as consuming special foods for breakfast that differ largely from the foods eaten at other meals.

Appreciation (subdimension 5)

This subdimension targets the extent to which respect is shown for the food consumed, as well as for other people at the table. Seven facets were subsumed in this subdimension. Specifically, authors’ discussions revealed that traditional eating is characterized by the appreciation of food and adhering to table manners, that is to eat according to socially accepted conventions. In contrast, modern eating is marked by wasting food (e.g., throwing away the rest of a meal instead of eating it later), using plastic utensils, and not knowing where the food comes from or what is in it. Also, doing something else while eating is part of modern eating (e.g., watching screens [ 41 ]).

Concerns (subdimension 6)

The sixth subdimension deals with concerns about eating. Nine facets were subsumed in this subdimension. For instance, traditional eating is characterized by concerns about the availability of food, whereas, in modern times, concerns center on the quality of food [ 50 ]. Also, traditionally, people eat in an intuitive way, whereas modern eating is often marked by an analytical approach. Specifically, people pay attention to nutritional aspects and food labels. Scrinis [ 56 ] has labeled this focus on nutrients as ‘nutritionism’. In the light of the variety and abundance of the modern food environment, people are concerned both about what to eat [ 50 ] and about eating too much.

The TEP10 framework summarizes a comprehensive compilation and systematization of the different facets that are suggested to underlie traditional and modern eating. It shows that traditional and modern eating is characterized not only by what people eat, but also by how they eat. Twelve subdimensions and 106 facets were suggested to underlie traditional and modern eating. Therefore, the current study provides a broad overview of what constitutes the concept of traditional and modern eating.

Importantly, the present framework shows that traditional and modern eating is complex and multifaceted. It is not only defined by one facet, such as eating traditional dishes, but by the co-occurrence of multiple facets at the same time, such as eating traditional dishes on Sundays together with the family. This co-occurrence might be the critical factor in finding evidence for the relationship between traditional and modern eating and health. Specifically, certain facets might need to come together to have an effect on health outcomes. For instance, foods with traditional temporal origin, such as Wiener Schnitzel in Austria [ 26 ], might need to be eaten according to traditional temporal aspects, such as only at special occasions. Also, it is possible that a combination of some modern and some traditional facets has health effects. For instance, eating a wide variety of different types of fruits and vegetables (modern) as part of a family dinner at home (traditional) might have a health effect. The presented framework enables both the differentiated examination as well as the investigation of the joint impact and interplay of different facets on health outcomes.

The potential of a joint examination of multiple facets of traditional and modern is displayed in Fig. 2 . Specifically, for ten selected countries, the co-occurrence of ‘modern vs. traditional ingredient’ Footnote 5 consumption and obesity prevalence is displayed in Fig. 2 . The ‘modern vs. traditional ingredient consumption’ that is displayed on the left Y-Axis of Fig. 2 is calculated with data from the Food and Agriculture Organization of the United Nations [ 36 ]. Specifically, we computed the percentage of consumed energy that comes from ‘modern ingredients’ divided by the percentage of energy that comes from ‘traditional ingredients’. As a high consumption of cereals, vegetables, and fruits was reported to be part of traditional eating [ 3 , 10 , 31 ], these were regarded as ‘traditional ingredients’. Similarly, a high consumption of sugar/sweeteners, meat/offal, and vegetable oils/animal fats was reported to be part of modern eating [ 1 , 6 , 8 , 9 ]; therefore these were regarded as ‘modern ingredients’. With values higher than 1, people in the USA, Germany, and France derive more energy from ‘modern’ than from ‘traditional’ ingredients, whereas the opposite is true for Brazil, Mexico, Japan, Turkey, China, India, and Ghana with values below 1. As can be seen, across these ten countries, the co-occurrence of modern vs. traditional ingredients consumption is related to obesity prevalence ( r  = .68). It is, however, important to note that such a relationship with obesity prevalence might be absent or even reversed for other subdimensions or facets of traditional and modern eating.

Bars represent the quotient of percentage of energy derived through ‘modern vs. traditional ingredients’ with data from the FAO [ 36 ]. Points depict the prevalence of obesity in 2014 (i.e. BMI ≥ 30 kg/m 2 ) [ 37 ]. Note. Cereals, starchy roots, pulses, vegetables and fruits were considered to be ‘traditional ingredients’ whereas sugar/sweeteners, meat/offal, and vegetable oils/animal fats were considered to be ‘modern ingredients’

As for the relationship between traditional eating and health outcomes, the TEP10 framework shows that there are two further issues that need to be considered. First, this relationship needs to be investigated in relation to society, culture, and time. An example why this is important lies in ‘imported traditional’ foods which were considered to be part of modern eating in the adopting society or culture. However, these imported foods probably have similar nutritional qualities to those from traditional cuisines. Hence, given that the consumption of sushi can be considered traditional in Japan but modern in Germany, the ingested nutrients of a German ‘modern eater’ who eats a lot of sushi are comparable to a Japanese ‘traditional eater’ who does so. This demonstrates that general statements about the relationship between traditional eating and health are rarely tenable but need to be related to society, culture, and time.

Second, the TEP10 framework shows that a simple dichotomy between traditional and modern eating is an oversimplification, even within a certain time, society, or culture. Specifically, a person might score high on traditional eating regarding one facet or subdimension but high on modern eating regarding another facet or subdimension. For instance, an Italian who consumes a lot of frozen mass-produced pizza would score high on traditional eating with regard to the Temporal Origin subdimension, as pizza has been labeled traditional in Italy [ 57 ]. However, he or she would score high on modern eating with regard to the Processing subdimension as mass-production has been classified as modern [ 29 ]. This shows again that generic statements about the relationship between traditional eating and health outcomes are difficult to support. Rather, statements about the relationship between certain facets of traditional eating or their co-occurrence and health are possible.

The multidimensionality of traditional and modern eating also underlines its conceptual distinction from sustainable and healthy eating. Specifically, although low meat consumption, low food waste, and high consumption of local foods seems to be part of both sustainable (see Sustainable Development Goals [ 28 ]) and traditional eating [ 3 , 6 , 8 , 29 ], traditional eating was defined by many other facets. In a similar vein, a high intake of fruits, vegetables, unprocessed and fresh foods as well as a low intake of fat, sugar, and salt seems to be both part of traditional [ 1 , 3 , 5 , 6 , 8 , 9 , 10 , 31 , 40 ] and healthy eating [ 58 ]. However, traditional eating goes beyond the consumption of these foods and also includes how people eat.

As far as it concerns healthy eating, the TEP10 framework shows a new perspective on modern eating. Specifically, a frequently mentioned characteristic of modern eating is that there is a focus on nutrients (‘nutritionism’, [ 56 ]) and concerns about the healthiness of foods coexist with a high consumption of ‘modern’ ingredients that are considered to be unhealthy, such as sugar. Specifically, Rozin et al. [ 59 ] showed that US-Americans scored highest on concerns about the healthiness of foods as compared to Belgians, French, and Japanese. At the same time, US-Americans also score highest on the intake of ‘modern’ ingredients such as meat, sugar, oils, and fats, as compared to the other three countries [ 36 ]. This paradox appears to be a central characteristic of modern eating. Therefore, we included concerns in the framework of traditional and modern eating, although one could argue that concerns do not qualify as ‘eating’.

The TEP10 framework allows a comprehensive and in depth investigation of traditional and modern eating in future research. Next to the investigation of consequences (e.g., for health), it also enables examination of the drivers of the transition from traditional towards modern eating. For instance, motives for why people eat what they eat [ 60 , 61 , 62 ] or what meaning food has for individuals [ 63 ] might be factors underlying the different facets of traditional and modern eating. The TEP10 framework offers both to comprehensively investigate traditional and modern eating as well as to focus on single facets, while acknowledging the multidimensionality of the overall phenomenon. Furthermore, the TEP10 framework enables researchers to uncover similarities and differences in the concept of traditional and modern eating across the world. In the case of Japan, we have already investigated whether the presented multidimensionality of traditional and modern eating is valid [ 64 ]. Specifically, we asked 340 adults from Japan to rate the ‘traditionality’ of 46 facets. The results showed that, in accordance with the TEP10 framework, traditional and modern eating is also multidimensional in Japan. More precisely, both dimensions what and how people eat are part of traditional and modern eating in Japan as well as ten subdimensions of the TEP10 framework [ 64 ].

There are some limitations and avenues for future research that need to be addressed. The presented compilation of facets constitutes a first step and is certainly a developing process with additional facets to be potentially included in the future, for example from countries that were not represented in this manuscript. Also, future research needs to add quantitative evidence whether the facets are part of traditional and modern eating; for instance, by surveying people about the ‘traditionality’ or ‘modernity’ of facets.

The TEP10 framework is a step towards a comprehensive understanding of the concept of traditional and modern eating. Specifically, traditional and modern eating is not only characterized by what people eat but also by how they eat, a dimension that has been neglected in past research. The present article sheds new light on the overall phenomenon of traditional and modern eating, underlining its multidimensionality. Also, it shows that reducing traditional and modern eating to single dimensions, subdimensions, or facets constitutes an oversimplification of the overall phenomenon. Future research might benefit from considering the multidimensionality and interplay of multiple facets of traditional and modern eating. This might provide new insights into the transition from traditional towards modern eating, its consequences and underlying factors, moving forward research on this timely and important topic.

Availability of data and materials

Not applicable.

Please note that with the term “high consumption” we refer to the overall intake across multiple eating occasions. Most often, this might mean a frequent consumption of the respective food but might also mean a high consumed amount in a single eating occasion in some cases.

Please note that the term ‘basic foods’ relates to a definition provided by The Department of Health of the Australian Government [ 53 ]: Basic foods provide the nutrients essential for life and growth. These foods are also known as ‘everyday foods’.

Please note that ‘taking time to eat’ and other terms within this manuscript are subjective and subject to interpretation.

Please note that this largely varies by country. For instance, in the USA the main meal is traditionally dinner.

Please note that the expression ‘modern vs. traditional ingredients’ is used for simplification. However, while some ingredients and foods are objectively modern (they did not exist in the past), what is specifically modern in many cases is not the food itself but how much and how often it is consumed.

Abbreviations

Body Mass Index

Group discussion

Food and Agriculture Organization of the United Nations

Traditional

Traditional Eating Project: 10 countries

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Acknowledgements

We would like to thank Dr. Xuan Gao, Tianjiao Yu, Anne Kaufmann and Desiree Katzenberger for their valuable support.

This work was supported by the German Research Foundation within the project “Why people eat in a traditional or modern way: A cross-country study” (Grant SP 1610/2–1, granted to GS) and by the JSPS KAKENHI Grant (Grant Number JP16KT0097, granted to SI and IF). Additional funding came from the Federal Ministry of Education and Research, Germany (BMBF; Project SmartAct; Grant 01EL1420A, granted to BR & HS). The funding sources had no involvement in study design; in the collection, analysis and interpretation of data; in the writing of the report; or in the decision to submit the article for publication.

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GS, MR, NA, CA, MA, RB, IF, XH, SI, GK, MK, UM, CF, PR, HS, and BR have made substantial contributions to the conception of this work. GS performed the literature review and drafted the framework with substantial contributions from MR, NA, CA, MA, RB, IF, XH, SI, GK, MK, UM, CF, PR, HS, and BR. GS drafted the paper. MR, NA, CA, MA, RB, IF, XH, SI, GK, MK, UM, CF, PR, HS, and BR provided critical revisions. GS, MR, NA, CA, MA, RB, IF, XH, SI, GK, MK, UM, CF, PR, HS, and BR gave their final approval of the version to be published and agreed to be accountable for all aspects of the work in ensuring that questions related to the accuracy or integrity of any part of the work are appropriately investigated and resolved. All authors read and approved the final manuscript.

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Sproesser, G., Ruby, M.B., Arbit, N. et al. Understanding traditional and modern eating: the TEP10 framework. BMC Public Health 19 , 1606 (2019). https://doi.org/10.1186/s12889-019-7844-4

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Review article, consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: a narrative review of literature and future perspectives.

• 1 Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
• 2 Syrian Academic Expertise (SAE), Gaziantep, Turkey
• 3 Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Ålesund, Norway
• 4 Department of Food Research, Centre for Innovative Process Engineering (CENTIV) GmbH, Syke, Germany
• 5 Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
• 6 Genetics and Genetic Engineering, Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
• 7 Animal Science and Biotechnology Faculty, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
• 8 Department of Food Science and Technology, Government Degree College, Shopian, India
• 9 MIT School of Food Technology, MIT ADT University, Pune, India
• 10 Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
• 11 Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
• 12 Department of Fruit and Vegetable Product Technology, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Warsaw, Poland
• 13 Department of Food Science, Cornell University, Ithaca, NY, United States

The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.

Introduction

The global challenges for economic, social, and environmental sustainable development are currently more acute than ever before and call for immediate actions to develop a healthier and more sustainable future of food ( 1 – 3 ). Food production systems, mainly the production of animal-sourced food through livestock farming, have been a significant contributor to climate change and unsustainable development. Therefore, a search is underway worldwide to find alternative technologies and production methods that provide food with a lower environmental footprint while nutritional and sensory characteristics are similar or even better than that of animal products ( 4 – 8 ).

Plant-based sources have been investigated and established for use as food and feed throughout human development, but consumer interest in plant-based proteins has recently increased, which is reflected in a growing number of vegans, vegetarians, or flexitarians. A variety of plant-based meat, fish, milk, and egg analogs are being introduced to the market as a promising, sustainable approach to reduce the consumption of meat and other animal-based proteins ( 9 , 10 ). While wild-harvested insects have been a traditional food source in many countries for centuries ( 11 ), insects' cultivation is relatively new, with some small-scale insect farming projects being launched in some countries ( 12 ). Apart from these traditional sources (i.e., plant-based foods and insects), other more innovative solutions, especially cell-cultured and 3D printed-foods, are being evaluated. Cell-cultured food production (e.g., meat, seafood, and poultry) is being studied owing to its potential to achieve environmental sustainability, due to low land and water requirements and reduced greenhouse gas emissions as well as improved animal welfare ( 13 – 15 ). 3D printing is a new technique that has become part of many scientific fields and industrial areas, including the food industry, allowing the production of on-demand, complex, and customized foods. In addition, the technique may be used for personalized diet (or personalized foods) to print products that specifically meet an individual's health-nutritional needs ( 16 , 17 ). Another emerging application of 3D printing is cultured meat ( 18 ).

Innovative technologies have the potential to improve food production and enhance the quality of new food products to improve consumer acceptance. Gene editing is one of the emerging technologies that have opened up many possibilities for generating crops and animals with improved properties and desired traits ( 19 – 21 ). Additionally, highly productive food production systems (e.g., hydroponics, aquaponics, and aeroponics) have received attention as alternative farming systems, taking advantages of innovations and advancements in science and technology ( 22 – 24 ). Increased concerns about environmental sustainability are driving the growing interest in better uses of food wastes, by-products, and ugly produce. Food wastes is one of the major challenges for the global food system as approximately one-third of food produced in the world for human consumption is either lost or wasted each year. Valorization of food by-products and ugly produce (e.g., food products with an abnormal appearance) using smart solutions and technologies can constitute a promising strategy to tackle this challenge ( 25 – 27 ).

The evolution of consumers' demands for the aforementioned eight food trends, namely, plant-based, insect-based, cell-based, 3D-printed, personalized, and gene-edited foods, as well as foods resulting from by-products and ugly produce and new production systems ( Figure 1 ) has resulted in a complexity that requires advanced technologies and innovative solutions. There is a growing literature on these selected food trends as can be seen in Figure 2 . These trends have been further fueled by recent technological innovations accompanied by the advent of the fourth industrial revolution (or Industry 4.0) technologies. Due to its complexity, it is difficult to provide a single, concise definition of Industry 4.0 that will be universally accepted. However, Industry 4.0 can be seen as a combination of smart and advanced technologies in the digital, physical, and biological fields that enables more advanced intelligence to be brought to manufacturing and the transition from mass to customized production ( 28 , 29 ). The main Industry 4.0 enablers in the food industry include artificial intelligence (AI), big data, the Internet of Things (IoT), blockchain, smart sensors, robotics, digital twins, and cyber-physical systems ( 30 , 31 ).

Figure 1 . The food trends reviewed in this manuscript and the main enablers of the fourth industrial revolution.

Figure 2 . Number of publications per year (until March 2022) dealing with emerging food trends (data obtained from Scopus).

Plant-based foods have been thoroughly reviewed in recent publications ( 10 , 32 – 35 ). Detailed review papers reporting on insects protein ( 11 , 36 – 38 ), cell-cultured ( 13 – 15 ), and 3D printed ( 39 – 41 ) food products have also been published. Other publications reported on personalized diet ( 16 , 17 , 42 , 43 ), gene editing technologies ( 19 , 20 , 44 ), valorization of food by-products and ugly produce ( 45 – 48 ), and new food production systems ( 22 , 24 , 49 ). However, the applicability of Industry 4.0 concepts with each of these food trends has not been reviewed. Therefore, the main objective of this narrative review is to highlight the important scientific and technological advances that are being used to improve sensory, nutritional, and technological qualities of emerging food trends (shown in Figure 1 ), and enhancing their acceptance by consumers.

Overview of the industrial revolutions through a food perspective

The ever-increasing population is putting pressure on natural resources and depleting them rapidly. Technological, environmental, social, and political changes across the globe are creating many new opportunities and challenges for humans. The global population increase is significantly affecting food and water sources ( 50 ). The overall industrial revolutions have had a great impact on the many different components of the food industry. The food industry has been continuously updating its processes and products to meet each new revolution ( 51 ). Industry 4.0 comprises a diversity of new enabling technologies, as previously mentioned that includes smart sensors, big data, AI, IoT, blockchain, cloud computing, automation, among others. These technologies have important roles in creating modern production processes. The food industry is adopting a customer-orientation as part of a dynamic supply chain. An adaptation of innovative technologies in the different food sectors is important for the sustainability of the production process. New technologies are often also more efficient economically ( 52 , 53 ).

The United Nations is striving to make the environment and food production more sustainable for upcoming generations. The industrial revolutions are important factors for sustainable food production and the environment ( 54 – 56 ). Industry 4.0 has a direct impact on food manufacturing and the food supply chain. Industry 4.0 is integrating human actors and intelligent machines with product and process lines. Consumer demand for healthy food will best be provided by adopting Industry 4.0 changes. For example, thermal food processing is being replaced with non-thermal technologies to minimize nutrient losses ( 56 ). The use of non-thermal technologies (e.g., high-pressure processing (HPP), cold plasma (CPL), and pulsed UV-light) are improving processing to produce safe and more nutritious food products ( 57 ).

Automation is having an increasingly important role in manufacturing to achieve maximum productivity. The use of AI with automated processes is increasing in the food industry ( 54 ). AI helps monitor the supply chain and overall production process. IoT includes many technologies that will also affect existing production processes. IoT could also be implemented in the food supply chain to make food safer ( 58 ). IoT connects different devices to ensure effective communications between people and things ( 59 ). The use of sensor technology and cloud computing devices are important in increasing the efficiency of the food supply chain ( 60 , 61 ). The application of Industry 4.0 technologies (e.g., IoT, blockchain, and smart sensors) is also important in reducing food wastage ( 62 ). Generally, the digital revolution currently occurring in manufacturing and the food industry, accompanied by greater automation and advanced monitoring methods and processing technologies is likely to have significant roles in enhancing sensory quality and nutritional properties of foods, leading to improved consumer perception and acceptance of these foods.

Consumer acceptance of emerging food trends

Plant-based foods.

Current food production practices have been linked to a high prevalence of various chronic diseases as well as significant environmental damage ( 63 , 64 ). Over the past century, the modern food and agricultural sectors have contributed to a considerable reduction in world malnutrition and hunger by producing a bountiful supply of inexpensive, safe, and tasty foods. To feed a rising and wealthier global population, more food of higher quality is required. Large-scale production of animal products such as milk, fish, meat, eggs, and their derivatives have been identified as a major contributor to the modern food supply's negative impact on global environmental sustainability ( 63 ). Raising cattle for food causes significantly more pollution, water and land use, greenhouse gas emissions, and biodiversity loss than growing plants (and in some cases other animals) for human use ( 65 ).

Plant-based (PB) diets are becoming increasingly popular as a strategy to lessen the diet's environmental footprint while simultaneously improving human health and animal welfare. In comparison to omnivores, vegetarians and vegans make up a small percentage of the population, but their numbers have risen in recent years. A side from meat alternatives, non-animal food products are becoming more popular, which creates a business opportunity for the food industry ( 66 ). Concerns over the consumption of animal-based food products and their harmful effects on the environment and health have led to an increase in the PB protein business, particularly for innovative items that can replace traditional dairy, egg, and meat products. More people are declaring themselves “flexitarians (vegetarians who occasionally eat animal products),” or opting to consume less dairy, eggs, and meat in favor of more PB meals to help the environment, improve health, or both. According to consumer market research, up to 5 million Americans will have given up meat totally between 2019 and 2020, becoming vegetarians or vegans ( 67 ) although data confirming this is not yet available.

Functional PB foods are produced from unprocessed or natural, as well as biotechnologically modified plants. They are considered to have a significant impact on health and wellbeing by reducing disease risks. Many of these functional foods have been related to lower incidences of a variety of health conditions, including diabetes, cardiovascular disease, gout, and cancer. As a result, there is rising interest in functional PB food research and development ( 68 , 69 ). Individual PB foods, such as nuts, vegetables, fruits, legumes, whole grains, and coffee, have been shown to be beneficial to the cardiovascular system ( 70 ). Significant evidence, on the other hand, links particular animal foods, such as processed and red meat, to an elevated risk of cardiovascular diseases ( 71 , 72 ), although these results remain controversial. Consumers are increasingly turning to PB milk replacements for health reasons such as lactose intolerance, cow's milk protein allergies, or as a lifestyle choice. PB milk substitutes are generally water-soluble extracts of oilseeds, legumes, pseudo-cereals, or cereals that resemble bovine milk in appearance. As a substitute for cow's milk, they are manufactured by reducing the raw material's size, extracting it in water, and then homogenizing it. Cow's milk replacers can be used as a straight replacement for cow's milk or in some animal milk-based recipes ( 73 ) although their nutritional profiles may be quite different and this remains a concern.

Furthermore, there is growing concern that animal waste lagoons and industrial meat production runoff would pollute natural resources such as rivers, streams, and drinking water although manure also represents a potential natural fertilizer. There is also concern that excessive livestock farming may result in the loss of critical carbon sinks such as forests and other regions, as well as increased greenhouse gas emissions, which will exacerbate current environmental and climate-related issues. For human health and natural resources reasons a sustainable food system that shifts the world population toward less animal-based foods and more PB foods is potentially beneficial. Dietary patterns rich in minimally processed whole grains, vegetables, fruits, nuts, and legumes have been recommend for increased sustainability and human health. Meanwhile, a variety of other PB food products have been developed to replace traditional animal-based foods such as meat alternatives, e.g., sausages, burgers, and other meat-like products made primarily from highly processed PB components. Even though these products provide more PB alternatives, they may or may not be intended to imitate the sensory experience of eating meat ( 65 , 71 , 72 ).

The number of people consuming PB diets is rapidly expanding, according to many vegan organizations and consulting firms, although some recent reports suggest that the rate of growth of this market segment may be slowing down as repeat purchases decrease. It is claimed that vegans in the United States increased by 500% from almost 4 million in 2014 to 19.6 million in 2017 ( 66 ). According to a national survey done in the United States in 2018, Americans had been reducing their meat consumption in the previous 3 years ( 74 ). In the United Kingdom, flexitarians account for 21% of the population, whereas vegetarians and vegans account for one in every eight people. In Germany, vegetarians went from 1% (2005) to 7% (2018); the meat-free population expanded by 94.4% from 2011 to 2016 in Italy, and flexitarians increased by 25% in 2 years in Spain ( 66 ). Furthermore, according to global research done in 2019, 40% of consumers are attempting to reduce animal protein consumption, with 10% having completely stopped eating red meat ( 75 ). PB meat substitutes are predicted to expand in value from USD 1.6 billion in 2019 to USD 3.5 billion by 2026. The top-selling meat replacement foods in 2019 were burgers (USD 283 million), hot dogs and sausages (USD 159 million), and patties (USD 120 million). Other figures show that sales of meat in the United States fell by 5% between 2015 and 2019 ( 66 , 75 ).

Due to an increase in information about chronic diseases and the numerous health claims presently associated with various foods, consumer interest in wellness and better health is expanding. Nowadays, many consumers drink PB milk substitutes because they want to rather than because they have an allergy ( 76 ). PB milk substitutes are often regarded as healthy, owing to their established health claims, such as those relating to vitamins, fiber, or no cholesterol. The market is being driven by both these positive attributes as well as people's negative perceptions about cow's milk. The possibility of cow's milk contributing to a variety of human ailments, as well as its high-fat content, are among the concerns ( 76 ). The market for PB milk replacements has also grown significantly, more than tripling its global sales from 2009 to 2015 and reaching 21 billion USD ( 73 ). According to the Plant Based Foods Association, sales of PB yogurts have increased by 55%, PB cheeses by 43%, and PB creamers by 131% in the United States ( 66 ).

The Industry 4.0 food processing technologies improve functional, nutritional, and sensory properties of new PB foods. Non-thermal technologies such as PEF, HPP, high-pressure homogenization, and ultrasound modify the permeability of the cell membrane in numerous fruits and vegetables. This has been connected to microstructural changes in the whole matrices and reduced particle size in liquid matrices. In general, this increases the bioavailability of phenolic and carotenoids compounds by promoting their release ( 77 ). Furthermore, this type of processing might be effective in addressing the obstacles that come with processing PB drinks on a larger scale ( 69 ). An innovative drying processing technique–intermittent drying, is a method of changing the drying conditions by varying the humidity, temperature, pressure, velocity, or even the heat input mode. Longer drying durations and case hardening decrease energy efficiency, and lead to poor quality attributes that have been successfully addressed with this drying procedure in different PB foods ( 78 ).

The 3D-printing of PB foods has the potential to produce better quality PB foods. The purpose of 3D printing is to turn a computer-aided design model into a three-dimensional object. 4D printing is a relatively new technology that complements 3D printing by allowing the printed material to alter over time. Food 3D printing has the unique ability to create geometrically complex structures that can be mass produced while also saving money and the environment. It allows for the customization of foods based on nutritional needs, calorie consumption, texture, a precise shape, flavor, or color. For example, extrusion, selective sintering, binder jetting, and inkjets are the four types of 3D food printing technologies currently being studied for PB foods ( 79 ).

Insect-based foods

In response to the increase in the world's population, the existing production of food will have to treble to fulfill the rapidly rising demand for food. Insects are being researched as a new source of animal feed and human food to help meet global food security challenges. Human consumption of insects has several reported advantages including comparable protein levels ( 80 ), relatively high levels of unsaturated fat and different nutrients, and a lesser environmental effect due to decreased greenhouse gas emissions ( 80 , 81 ). Insects are regarded as more sustainable since they utilize fewer natural resources such as water, feed, and land, and they generate far fewer greenhouse gases and ammonia than bovine and non-bovine animals. They have a high feed conversion ratio because they are cold-blooded, implying that they are particularly efficient at bio-transforming organic resources into insect biomass ( 82 , 83 ).

As a result, insect production for human food is increasing in several countries ( 84 ). Around 2,000 edible insect species have been identified worldwide. They have been collected from the wild including from Africa, East Asia, and South America, and are used in traditional diets ( 37 ). Beetles (31%), caterpillars (18%), ants, wasps, and bees (14%), cricket, locusts, and grasshoppers (Orthoptera) (13%), planthoppers, cicadas, scale insects, true bugs (Hemiptera), and leafhoppers (10%), termites (Isoptera) (3%), dragonflies (Odonata) (3%); flies (Diptera) (2%); and other orders (5%) are the most commonly consumed species globally ( 85 ). For example cricket powder was added to pasta to increase its content of protein and minerals and improved the culinary properties and texture ( 86 ).

Insect-based food production has been influenced by recent advances and innovations offered by Industry 4.0 technologies. One of them is exploiting the possibilities for engineered insect tissue in cellular culture. Cellular agriculture is a rapidly emerging field that allows for the preparation of such a food system without necessitating changes in customer behavior. The use of insect cell culture in cellular agriculture offers the promise to overcome technical limitations and produce low-input, high-volume, and nutritious food. Insect cells are good candidates for incorporation into cultured meat and other innovative food products due to the robustness of established techniques for culturing insect cells and their ease of immortalization, serum-free growth, have a high-density proliferation, transfection, and a good suspension culture adaptation compared to mammalian cells ( 87 ).

Despite their apparent feasibility as a long-term alternative to conventional protein sources, there are still several barriers to their widespread utilization as human food in the West ( 81 ). In many Western countries, consumer acceptance remains a hurdle, and insects are usually viewed as unpleasant, even though their flavor has been shown to be mild and tolerable. Consumer disgust can be explained in numerous ways, including social, cultural and religious reasons ( 84 ). Therefore, product development to create new insect-based foods, as well as acceptance-boosting strategies, are required ( 88 ).

Consumer acceptance of insect-based food has been studied ( 89 – 91 ). For example, food neophobia, or a fear of trying new foods, emerges as an evolutionary response to prevent potential hazards from being tried. Many aspects of human eating behavior, including dietary preferences and food choices, are influenced by this attitude. Consumers in countries where there has been no recent insect intake history have a particularly neophobic attitude toward edible insects, which influences their apprehension to consume unusual and perhaps repulsive foods like insects ( 89 ). For example, the Chinese had more favorable attitudes and reported a higher willingness to eat insects compared to the Germans ( 90 ). Sensory aversion was discovered to be one of the commonly recognized risks of insect intake, which affects both Indians and Americans ( 89 ). Consumer acceptance of insect-based foods remains a hurdle in many cultures, where religious prohibitions rule out many insects. The role of context (social companions and location) in the acceptance of insect-based foods was studied ( 91 ). The results showed that eating with friends and eating in pubs enhanced the acceptance of insect-based foods. In another study ( 92 ), names and visual presentations were found to be important factor that affect consumer acceptance of insect-based foods.

Many strategies have been suggested to reduce food neophobia and increase acceptance of insect-based foods, among which processing seems to be the most promising ( 38 , 83 ). Appropriate food processing and preparation techniques must be designed and implemented to obtain the benefits of insects. At all levels, including large-scale industrial, restaurants, cottage industries, and professional cuisine, as well as households, the processing is an important aspect of any meal or food item for the assimilation of insects into more standard cuisines. Processing preserves or improves the nutritional, organoleptic (texture, aroma, taste, etc.), and functionality of raw materials converted into food ingredients, while also destroying or removing potential safety hazards ( 93 ). Insect biomass processing is becoming increasingly necessary to meet the safe edible biomass standards while also developing effective techniques to reduce chemical and biological risks. Current insect biomass processing technologies rely on thermal (blanching, drying, boiling, freezing, chilling, and freeze-drying), mechanical (crushing, grinding, and milling), and fractionation processes (extraction, separation, purification, and centrifugation). These are well-developed and well-established in the food and feed industries ( 94 ). For example, the use of cold atmospheric pressure plasma processing in the postharvest chain for edible insects could aid in the creation of safe and high-quality insect-based products for the food and feed industries ( 95 ). Various food processing technologies such as oven, smoke, conventional air, freeze, microwave-assisted, and fluidized-bed drying methods, and ultrasound-assisted aqueous extraction, sonication, supercritical CO 2 extraction, and dry fractionation can be used to improve the overall quality of insect-based products as well as helping in extracting nutritionally rich compounds from the insects for its application in developing new food products ( 96 ).

Cell-cultured meat

To satisfy the growing demand for protein for an ever-increasing population, cultured meat is being considered a good substitute for meat. Cellular agriculture is an emerging field for the production of different products. Cultured meat, also known as clean meat or laboratory-grown meat, is a part of cellular agriculture and does not involve any livestock for the production of meat once the initial cells are obtained ( 13 , 97 , 98 ) although at some point new initial cells are needed.

Cell-cultured meat is produced using tissue-engineering techniques. Different aspects of cultured meat give it an edge over traditional meat such as a lower use of environmental resources, higher nutritional value, lower risk of food-borne diseases, as well as avoiding issues associated with the slaughtering of animals ( 13 , 99 ) In the cell-cultured meat process, a biopsy is taken from any living animal from which the stem cells are obtained. The stem cells can proliferate into different types of cells. These cells are cultured in a nutrient medium containing all the required growth factors, nutrients, and hormones. The cells, if directed to muscle growth, continue to grow and form myotubes with a length of about 0.3 mm. These myotubes are then placed in a ring that grows into a small piece of muscle tissue. A schematic diagram for their production is shown in Figure 3 . These muscle tissues can further multiply to form more than a trillion strands. These muscle cells continue to grow in size and need to be attached to a scaffold that provides support and orientation ( 14 , 100 , 101 ).

Figure 3 . Process for the production of cellular meat with its pros and cons.

The production process for cultured meat has various pros and cons. Cultured meat requires only a few animals to produce a large amount of meat through cell proliferation. The production process for laboratory-grown meat is rapid compared to natural processes. In addition, cell-cultured meat offers promising sustainability benefits. However, the cultured meat uses the blood of dead calves which is a controversial societal issue and negates the claims of being animal free and violates the religious traditions that do not permit the ingestion of blood or blood derivatives. The second major issue is that the use of this serum is expensive and increases the cost of production of laboratory grown meat. Currently only a limited range of meat cuts are available. Furthermore, the sensory quality of the meat is naturally affected by the type of animal including breed, growing conditions, feed, and many other factors, and to date has not fully imitated the flavor of the product it means to imitate. Additionally, laboratory-grown meat does not offer such diversification in terms of sensory quality. Therefore, there is a need to resolve the technical issues in the production of cultured meat. Additionally, there is a need to understand the safety aspects, optimization of cell culture methodology, and increase consumer acceptability. The acceptability of cultured meat by some religious authorities is still in question ( 14 , 102 , 103 ). A recent study showed that 35% of meat-eaters and 55% of vegetarians felt disgusted by cultured meat, as it is perceived as not being natural ( 104 ).

Despite the current limitations, the cell-cultured meat industry has recently been growing, especially in the past two years, with many companies being founded in North America, Asia, and Europe ( 105 ). Emerging innovations and Industry 4.0 technological advances (e.g., advances in biotechnology and 3D printing) are driving this trend, making it possible to accelerate the industrialization and commercialization process for cell-based products ( 4 , 105 ). Among Industry 4.0 components, the role of 3D printing has been particularly highlighted, leading to many applications in different manufacturing fields, including cultured meat production ( 18 , 106 ).

3D-printed foods

3D printing is being positively applied in different sectors of food production. The basic objective of 3D food production is to provide a highly structured food to the consumer. The main 3D food applications are based on the use of alternative ingredients, including different isolates from microorganisms, insects, food waste, and algae ( 107 , 108 ). 3D printing can even be used to give a second life for plastic wastes ( 109 ), making it a promising approach for achieving sustainability and circular economy goals for food packaging. The major research on 3D food printing is being done in the USA, China, and Australia ( 108 , 110 , 111 ). The first use of 3D was for the creation of engineering prototypes, while the first 3D food was introduced commercially in 2015 ( 108 , 112 , 113 ). Presently, many technologies for 3D food printing are being used ( 39 , 114 , 115 ).

Different types of 3D-printed foods are available as shown in Table 1 . The major 3D printed food-producing countries are China, the United Kingdom, Canada, Spain, the United States, and Poland ( 108 ). Three important categories of ingredients for food printing include native non-printable, printable, and alternative ingredients. The native printable materials (e.g., chocolate, icing, and butter) can be extruded from a syringe. In the case of non-printable traditional food materials (e.g., fruits vegetables, meat, and rice) different viscosity enhancers (e.g., starches, gums, and gelatin) are added after grinding for a smooth extrusion process. Proteins and fibers isolated from insects, agricultural waste, and algae are considered alternative ingredients and have different functional properties ( 108 , 110 , 113 ).

Table 1 . Different types of 3D printed foods and consumer perception.

3D food printing technologies are producing demand-based foods that can address food-related diseases (e.g., diabetes and obesity) and personal nutritional habits (e.g., vegetarian and vegan). 3D food printing technologies can also have a role in the production of customized food products, eliminating undesirable substances, and making foods that are pleasant for the consumer. Other advantages include food waste reduction, innovation, and process digitalization ( 17 , 107 , 108 , 110 , 123 ).

3D printing can be considered one of the most important enablers of Industry 4.0. Recent advances and technological developments have accelerated innovation and strengthened the use of 3D printing for different applications. Improvements in simulation, modeling, software, and materials have led to the extension of 3D printing to 4D, 5D, and 6D printing ( 41 ). 4D food printing refers to the response of 3D-printed foods integrated with smart materials to external or internal environmental/human stimuli (e.g., temperature and pH), resulting in physical or chemical changes (e.g., color, flavor, or nutritional changes) in the products over time ( 17 , 40 , 41 ). An example of the application of 4D printing in food was recently given by Ghazal and others ( 124 ) who used red cabbage juice and vanillin powder for their 4D product to change color and flavor in response to an external or internal pH stimulus. Recently, more advanced and innovative printing technologies, including 5D and 6D printing have emerged, presenting new possibilities in food manufacturing ( 41 ). Compared to 3D printing that is based on three axes (X, Y, and Z) of movement, 5D printing allows products to be printed from five axes by adding two additional rotational axes (i.e., the rotation of extruder head and the rotation of print bed), enabling printing of complex shapes having curved surfaces. 6D printing combines 4D and 5D printing techniques, making it possible to print complex structures using smart materials ( 41 ).

However, there are many issues associated with the production of printed foods. Among different issues, the unusual appearance of 3D food is a significant concern. The acceptability of the 3D-printed foods is another important challenge that should be addressed ( 108 ). Several survey-based studies were not always encouraging ( 120 ). In addition, the safety aspects of 3D-printed food must be addressed. Production of 3D foods includes cooling and heating which make the food more susceptible to microbial growth. The sanitization process for the printer is important to reduce the microbial load in the final product ( 110 , 114 ).

The market for 3D food printers is expanding for the production of various types of foods. This technology has various advantages in terms of health, economic, and environment aspects, with a potential to revolutionize food manufacturing. 3D printing technology could be a way to alleviate hunger through a more efficient use of the available foods and the use of alternative food sources. Further improvement in functional and nutritional properties of printed foods is expected with the advent of Industry 4.0 innovations, enhancing consumer acceptance. However, before large scale commercialization, the consumer confidence and safety aspects of 3D-printed food must be addressed.

Use of by-products, ugly produce, and other sources (e.g., seaweeds and jellyfish) as food

Extensive research has been done to investigate new approaches to valorize food wastes and by-products and to explore new sources of food. Due to the growth of population and economic advances, larger amounts of agricultural and food wastes are produced at different stages of food production and consumption, causing different environmental problems ( 125 , 126 ). Food wastes resulting from different food groups along the food supply chain were assessed and results showed that cereals, fruit, and vegetables were the food groups responsible for the highest amount of food wastes that occurred especially at the consumption stage ( 127 ).

Food waste valorization has garnered global attention as an effective approach in line with circular economy principles. Different strategies have been developed to reduce the waste resulting from the food industry and transform these wastes into resources ( 125 , 128 , 129 ). Food wastes and by-products can be rich in bioactive compounds and present important economic and environmental benefits. Different functional compounds may be extracted from food wastes and redirected to the food industry as ingredients or value-added compounds, to enrich products ( 47 , 130 ). Proteins and amino acids, carotenoids and tocopherols, fatty acids, starches, oligosaccharides, soluble fibers, flavonoids, aromatic compounds, and different vitamins are examples of functional compounds extracted from different by-products and “ugly” produce and used to enrich different foods ( 131 – 134 ).

However, most of the current waste valorization strategies are developed only at laboratory scale ( 127 ). Additionally, consumer acceptance remains one of the main barriers that prevent commercialization of products and compounds extracted from food wastes and ugly produce. Research shows that abnormal appearance and nearing expiration date of food products can reduce consumer willingness to accept these products ( 48 ). In a recent study, the main drivers of intention to purchase products with a by-product, namely grape pomace powder, were evaluated ( 135 ). The results indicated that informing consumers positively of the presence of this by-product in food formulation enhanced the consumer acceptance of the product.

Jellyfish and seaweed have been highlighted in many studies as potential future foods ( 136 – 145 ). Jellyfish are marine invertebrates that are capable of growing in various environments (such as cold and warm waters, along coastlines, and in deeper waters) to form large blooms ( 146 , 147 ). Interestingly, many reports indicated that the availability of jellyfish seems to increase with climate change, such as global warming ( 137 , 147 ). These sustainable marine bioresources are valued for their reported health benefits showing high potential for use in food, feed, pharmaceutical, and other biotechnological applications, promoting their cultivation ( 146 ). Seaweeds are plant-like organisms that belong to brown (Phaeophyta), red (Rhodophyta), and green (Chlorophyta) algae ( 147 , 148 ). These renewable sources of food have gained increased research and consumer interest in recent years due to their nutritional properties (e.g., high content of proteins, vitamins, minerals, and bioactive compounds) and their sustainability characteristics (e.g., fast growing with no fertilizer or pesticides), making them significant contributors to global food security ( 141 , 142 , 147 ).

Valorization of food wastes and by-products and exploitation of novel food sources take advantage of recent technological advances and the rapid spread of the concept of Industry 4.0. IoT, digital technologies, such as AI and digital twins, and other Industry 4.0 components are being applied to reduce or valorize food wastes and by-products, providing important environmental and economic benefits ( 62 , 149 – 152 ). For example, emerging innovations in the field of algae biotechnology enable the development of low-cost production with exciting opportunities of automation through the application of IoT and other technological advances ( 145 ).

Developments in nanotechnology have provided many promising applications in the food industry, such as the use of food wastes and by-products in different sustainable food packaging strategies ( 153 ). Nanotechnology was used to reduce wine waste in obtaining new food ingredients and sustainable packaging with improved stability and bioavailability of the phenolic compounds ( 154 ). Grape pomace and broken wheat were used as printing material to produce functional cookies with enhanced nutritional value and antioxidant properties ( 155 ). The results showed that this sustainable approach led to food products with customized shapes and a higher content of proteins and dietary fiber.

Most of the extraction methods that are available industrially possessed several bottlenecks, such as using strong acidic solutions and high temperatures, including boiling water, leading to negative impacts on the sensory and nutritional quality of the extracted compounds and decreased consumer acceptance. Moreover, these extraction methods depend on different factors such as solvent properties, reaction temperature, pH, time of reaction, and the ratio between solvent and solid material ( 156 – 158 ). One the other hand, emerging green technologies, such as supercritical fluids, cold plasma, pulsed electric field, ultrasound, and high pressure processing have been studied and suggested as alternatives to conventional extraction methods. These techniques have a high potential to improve or maintain sensory and nutritional properties of foods, thus increasing their positive perception by consumers ( 25 , 125 , 158 ).

Personalized diet

A person's state of health can be improved through an individualized or personalized dietary approach. Healthy dietary choices may help to substantially reduce the occurrence of obesity and non-communicable diet-related diseases such as cancer, type-2 diabetes mellitus, metabolic syndrome, and cardiovascular diseases ( 159 ). Existing policy emphasizes prevention through personalized health promoting interventions, which have been shown to be successful in changing healthy behavior of consumers ( 160 , 161 ). Digital technologies sustain individualized health promoting interventions by providing a personalized approach to health supporting activities that are easily accessible and cost effective ( 161 ). With the current breakthroughs in the decoding of the human genome and various applications of genomics, epigenomics, proteomics and metabolomics in medicine and nutrition, the modern personalized diet goes far beyond previous customized nutritional advice based on diet, age, sex, body mass index (BMI), physical activity and the clinical picture ( 160 , 162 ). An individual's response to any food and/or food component is assigned to a number of factors including overall state of the health, the genetic profile and physiological environment ( 163 ). To minimize side-effects arising from the consumption of physiologically unsuitable food products by an individual, identification of the factors that may predispose the individual to specific diseases as the result of the diet leads to a proposed customized diet. Knowing the sequence of the human genome, it is feasible to develop a personalized diet regime that can be used by each individual based on his/her genetic make-up.

Personalized diet is important for the development of foods that may be used as a “drug” for the prevention of a specific disease affecting that individual. The use of personalized diet will make dietary interventions more efficient by simply changing the diet that have been proven ineffective in certain genotypes ( 16 , 164 ). The first documented attempt to develop personalized nutrition practices was the ancient medicine system of Ayurveda, that goes back to 1500 B.C.E. Ayurveda as a traditional medicine system, represents a set of comprehensive healthcare practices involving medicine, nutrition, science, and philosophy ( 165 ). According to Ayurveda, predisposition to a disease depends on an individual's basic constitution (Prakriti) which requires a certain diet and health practices to avoid ( 166 ). With help from modern predictive medicine, Ayurveda's efforts have been directed toward personalized nutrition based on prospective disease and markers for their conditions. Individuals from the three basic constitution types as defined by Prakriti type do show major differences for each type at the genome-wide expression level, as well as their biochemical and hematological parameters including lipid profiles, liver function tests, and hemoglobin content ( 165 ). Since the genetic expressions are strongly affected and may be altered by diet, an unhealthy lifestyle and environmental factors, the dietetic principles of Ayurveda have been claimed to help maintain genetic expression ( 167 , 168 ).

A modern relook into the basics of Ayurveda dietetics had a strong relation to epigenomics, proteomics and metabolomics, which led to the emergence of the concept of personalized nutrition called Ayurnutrigenomics ( 168 ). This emerging field of research may show the possibilities of smart dietary choices that will help to prevent non-communicable diseases and lifestyle disorders caused by gene alteration through a fresh insight into specific dietary recommendations based on the genotype of individuals ( 167 – 169 ).

The ability of food components to interfere with molecular mechanisms on a genetic lever has raised consumer interest in considering personalized diet. The consumers are becoming more intent on matching their own genotypes and phenotypes to a diet that will help achieving desired physiological outcomes ( 16 ). Personalized diet can, therefore, be viewed as a solution to consumers' needs for health promoting diets and dietary advice ( 170 ). However, personalized nutrition needs the development of personalized food products. Working with the variations in individual needs based on biological characteristics of the body, personalized nutrition provides recommendations on types of foods and their optimal intakes. Personalization of food products requires knowledge of their nutrient composition and greater understanding of all possible interactions and impact of micro- and macronutrients on the individual's health ( 43 ).

To make personalized diet efficient for an individual, relevant personalized food products must be developed and made available. Current production of personalized products includes not only knowing the genomics of consumers, but also characteristics of nutrients in a food matrix, development of food products with specific functional properties ( 43 ), and application of advanced technologies that incorporate elements of Industry 4.0 ( 30 ). Therefore, mass production of personalized food products is currently not feasible without wider applications of Industry 4.0 technologies, since it is a comprehensive, laborious, and time-consuming process requiring specific knowledge in the fields of medicine, genomics, nutrition, and food technology. The involvement of Industry 4.0 is required for wider use of the information technologies needed to model and describe the biological processes in medicine and nutrition, including statistics and data processing, genomics, epigenomics, proteomics and metabolomics, which would help to accelerate the development and spread of personalized foods, as well as increase consumer awareness and acceptance of personalized foods. Therefore, personalization will also require consumer input to define food preferences within potential choices ( 43 ). Several attempts have been taken to develop personalized foods that could match the genetics of an individual with direct involvement of that consumer. During these trials, European consumers, particularly with health issues, showed an openness and interest in the food personalization research ( 171 ). There were also attempts to develop personalized foods by selecting and combining food ingredients in accordance with personal requirements and preferences, thus enabling consumers to contribute to the personalization of food while feeling satisfied and socially involved in the process ( 172 , 173 ).

Thus, personalization of food is a complex process that requires the development of personalized food products based on the nutritional profile of raw material and genomics of a specific individual, taking into account all the interactions between nutrients and other compounds in the food matrix during processing and storage, and their influence on health and consumer acceptance of the final products.

Fortification and gene editing of foods

Food fortification is a widely used strategy to address the problem of nutrient deficiency and prevent malnutrition. As traditional fortification approaches, i.e., the direct addition of nutrients (e.g., vitamins and minerals) to foods during processing, can be challenged by bioavailability issues, the development biofortification has been accelerated in recent years. The development of fortification techniques, microencapsulation and stabilization technologies, and the intervention of genetic engineering and breeding pave the way to develop various foods (especially staple food crops, such as rice and dairy products, such as cheese) with a higher nutritional value and/or a greater content of health-promoting compounds compared to traditionally fortified foods ( 174 – 176 ).

Genome editing has been applied as an alternative approach to improve the nutrient contents of crops and livestock products. Figure 4 shows the process for the production of cellular meat with its pros and cons. Scientists starting in 2003 have developed gene-editing (GE), which allowed them to develop modified crops and livestock with high performance across a variety of features including both abiotic and biotic stresses ( 20 ). GE is the capacity to make exact alterations to a live organism's DNA sequence, thereby modifying its genetic composition. This method works by using enzymes, notably nucleases, designed to target a specific DNA sequence. These enzymes function like scissors, cutting the DNA at a specific spot, and allowing the removal of existing DNA and the insertion of replacement DNA ( 21 ). Among the effector nucleases used for GE are meganucleases (MegN), transcription activator-like effector nucleases (TALEN), and zinc-finger nucleases (ZFN). Discovered in 2012 ( 21 ), clustered regularly interspaced short palindromic repeats (CRISPR-Cas9) allowed molecular scissors to precisely target a gene in the genome. The procedure first requires identifying a gene responsible for a particular function that requires editing. To edit DNA, a guide RNA (ribonucleic acid) is constructed and the Cas9 enzyme cuts the specified sequence at a designated spot. After the cut, certain functionalities may be added or modified, and the cell can be restored using enzymes.

Figure 4 . Process for the gene-editing with its pros and cons.

In an organism, the alterations are accomplished once the guide RNA and Cas9 enzyme are eliminated ( 177 ). Overall, GE breeders achieve a particular genotype that occurs naturally at a low frequency, and Cas9 is a crucial differentiator for both breeders looking to establish new lines of animals and regulators who understand that the results are similar to natural mutations. The use of GE methods has opened up many possibilities for generating crops and animals that can better deal with the issues of food and nutrition security. A few examples:

Rice has been a staple for more than half the world's population. Therefore, the first study using CRISPR-Cas9 technology focused on rice GE ( 178 ). Drought and salt are two critical abiotic factors that influence rice that GE might address. The use of CRISPR-Cas9 to knockout OsRR22, a gene linked to salt sensitivity in rice increased its success with high saline conditions (0.75% NaCl) without reducing grain production, plant biomass, or grain quality. These GE lines were 19% shorter, whereas wild-type plants were 32% shorter with salt. Likewise, GE plants had no significant changes from the unedited plants in the absence of saline and had considerably less severe biomass decreases due to salt exposure. Saline tests were done in greenhouses, and overall agronomic performance was assessed in the field. Compared to wild-type plants, GE plants had substantially less severe biomass losses due to salt exposure ( 179 ). Other rice editing efforts have resulted in early maturing rice that is more suitable for cultivation in the northern hemisphere, where it needs a longer growing period and colder temperatures ( 180 ). Rice plants were GE using CRISPR-Cas9 to target the flowering-related genes Hd2,4, and 5, resulting in plants that bloomed considerably quicker than their wild-type counterparts.

In the future, when temperatures and other climatic conditions in tropical areas make agriculture less productive, early flowering plants may be better suited. Aside from being adapted to water shortages, the early blooming may also reduce the amount of cumulative water needed to grow to harvest. GE technologies may assist with knock-ins as well as knockouts. To improve drought tolerance, researchers used CRISPR-Cas9 to place a promoter into a particular maize gene. An alternative maize promoter was placed before ARGOS8, a drought-tolerant gene. This precise insertion resulted in higher grain yields with water stress during flowering while preserving normal growth conditions. This method is an intragenic strategy using GE in which a native maize genetic sequence was placed at a new locus to improve plant tolerance to the abiotic stressor ( 181 ).

The development of disease resistance in pigs has also benefited from GE. Two genes, CD163 and CD1D were knocked out ( 182 ). The former is essential for PRRS viral infection, whereas the latter is involved in innate immunity. The Cd163 knockout pigs were tested for PRRS resistance and had no symptoms when infected. On the other hand, the wild-type offspring had severe symptoms and had to be euthanized ( 182 ). By using CRISPR-Cas9 GE to knock out CD163, pigs might become immune to PRRSV ( 183 ). CRISPR-Cas9 has been used to knock-in resistance to the classical swine fever virus (CSFV) at the Rosa26 gene. This locus is a suitable target for transgenic insertion because of its widespread and high expression, and the absence of any gene-silencing effects ( 184 ). The gene-edited pigs were CSFV-resistant, but all wild-type pigs died each time. The C. elegans fat-1 gene was inserted into the Rosa26 locus in pigs, providing a proof-of-concept to illustrate the feasibility of concurrently boosting the nutritional value of pork while raising general disease resistance since fat-1 is involved in both disease resistance and the nutritive quality of meat ( 184 ). Also, the ANPEP (aminopeptidase N) gene was knocked out using CRISPR-Cas9 GE to impart resistance to coronavirus infections ( 185 ).

Consumers' acceptance or rejection of food produced from GE crops may have significant economic consequences at all stages of the food system. Global agreement on the safety and regulation of GE crops is non-existent, and this is a serious and significant problem. GE in food production is accepted by many nations and areas, while Europe and New Zealand have adopted a more cautious approach ( 186 ). In a study of around 10,000 individuals done by the University of Tokyo, 40 to 50% of respondents said they did not want to eat GE crops or animal products ( 186 ). Another study investigated people's attitudes toward GE in food plants and animals. People tended to show more positive attitudes toward GE plants than GE animals. Their acceptance was stronger for biotechnology medical applications than agri-food applications ( 44 ). Consumers have historically reacted negatively to genetically modified products (GMO) because of their perceived “unnaturalness,” and GE foods may encounter the same problems. Food that is more nutrient-dense, environmentally and animal welfare-friendly and cost-effective may be created by GE and overtime become consumer acceptable.

GE discussions need to be framed so as to enable the public to participate in the discussion, manage any misunderstandings, and maintain consumer trust. GE products may also need labeling that is clear and accurate.

Hydroponics, aquaponics, and other indoor vertical food production systems

Agriculture-based food production growth is now much lower than the rate of population expansion, which is a concern. As a result, more agricultural production systems must be implemented to improve and achieve expected future food supply needs. Alternative forms of farming systems have become more popular. Hydroponics, aquaponics, and other indoor vertical farming systems are some of the primary sectors where global agricultural output may be improved as growing conditions can be better managed. Table 2 shows the pros and cons of hydroponics, aquaponics, and aeroponics systems. Hydroponics is a type of horticulture and a subset of hydroculture that includes mineral fertilizer solutions in an aqueous solvent to grow plants, mainly crops, without soil ( 187 ). Any crop may be grown hydroponically, but the most frequent are leaf lettuce, celery, cucumbers, peppers, tomatoes, strawberries, watercress, and various herbs ( 24 ). Aquaponics is an indoor vertical farming system combining aquaculture (fish farming) and hydroponics. In aquaponics, farmed fish waste provides nutrients for hydroponically grown plants, which in turn clean the water for the fish. This ensures a closed-loop, long-term feeding supply. Because few pesticides and herbicides are non-toxic to fish, aquaponics production relies on organic pest and weed management ( 22 , 188 , 189 ). Aeroponics is a soilless revolutionary farming system that allows growing plants in the air, where plants' roots are suspended in a mist of nutrient solution ( 49 , 190 ). This system is well suitable to automation, digitalization, and other advanced technologies. For example, an automated IoT-based aeroponics system, with remote data monitoring, including sensors measuring temperature, humidity, pH value of the water, and the light exposure, has been developed ( 23 ).

Table 2 . New food production systems.

Integration of Industry 4.0 technologies to food production systems is termed smart farming or precision farming ( 190 – 192 ). Application of Industry 4.0 innovations (e.g., robotics, IoT, drones, satellite imagery, and smart sensors) in food production systems can improve productivity and enable data collection and aggregation, providing further improvements of precision technology and possible solutions to various problems, which could not be solved with traditional farming systems ( 24 , 191 , 192 ). A few examples:

The application of drones is now being investigated across various production sectors, including agricultural supply chains, providing relevant opportunities to overcome challenges ( 193 ). The application of Industry 4.0 technologies to aquaponics is termed Aquaponics 4.0, referring to a digital aquaponics farm that involves remote monitoring and control of ecosystem parameters, a high degree of automation, and intelligent decision-making to ensure high crop yields and quality ( 22 , 188 ).

Despite the global spread of these alternative farming systems, only a limited number of studies discuss the overall health of the plants grown using hydroponics, aquaponics, and aeroponics, and the consumer acceptance of these foods. A study of hydroponics and aquaponics cultivation showed that >60% of consumers are generally unfamiliar with these systems and their products ( 194 , 195 ). Overall, three major categories of features allow classifying consumers' attitudes and beliefs, and identifying prospective buyers of these farming products. These factors include (i) the consumers' personal and sociodemographic characteristics and their prior knowledge; (ii) the consumers' willingness to pay some percentage for locally produced or pesticide/herbicide and antibiotic-free products before the concept of these cultivations was introduced; and (iii) the consumers' willingness to pay some percentage for products after the concept of these systems was introduced and it meets consumers' main values regarding those products.

Conclusions

The potential of the Industry 4.0 revolution technologies to enhance eight food trends (namely, plant-based, insect-based, cell-based, 3D-printed, personalized, and GE foods, as well as foods resulting from by-products and ugly produce, and new production systems) were explored in this narrative review. According to the Scopus database, there has been a significant increase in the number of publications and citation on these food trends. The role of emerging technologies in promoting more acceptability and consumption of proteins from these traditional (such as plant- and insect-based foods) and innovative (such as GE foods, cell-based meat, and 3D printed products) alternative sources has been highlighted. The main outcome of this review paper is to broaden readers understanding of the applicability of emerging and innovative techniques to achieve a shift to digital and ecological transitions toward greener, healthier, and more sustainable diets.

The first, second, and third industrial revolutions were characterized by mechanization, electrification, and information advances, respectively, while automation, digitalization, hyperconnectivity, as well as fusion between physical, digital, and biological worlds are the main features of the ongoing fourth industrial revolution, called Industry 4.0. Industry 4.0 is a huge umbrella term that includes artificial intelligence, big data, smart sensors, robotics, and block chain, to name a few.

Traditional food production systems, such as livestock farming, have been identified as a contributor to climate change and unsustainable development. There is therefore a search for alternative proteins that have comparable health and sensory characteristics to traditional animal-based products but with a lower environmental footprint. PB sources have traditionally been the most investigated, especially PB proteins from oilseeds (e.g., rapeseed and hemp), legumes (e.g., lentils, beans, and peas), and cereals (e.g., wheat and rice), as well as fruits and vegetables for use as food and feed. Although in use since antiquity, an increased consumer interest in these foods has recently emerged with a growing number of vegans, vegetarians, and flexitarians. In addition, a variety of PB meat, fish, milk, and egg analogs have been seen as a promising sustainable approach to reducing the consumption of meat and other animal-based proteins ( 10 , 34 , 35 ). A challenge to consumption of PB foods is many of their poor nutritional and functional properties. However, this issue can be solved by blending different types of proteins from various sources and optimizing processing conditions, thus improving protein quality, digestibility, and bioavailability ( 32 , 33 ). Additionally, current research shows that Industry 4.0 innovations and emerging processing technologies could help to improve their nutritional and technological functionality as well as their sensory perception. The recent innovations and advancements could be a major driver in convincing consumers to rely more on PB diets.

The popularity of insect-based diets has been increasing spurred by the increased awareness and demand of consumers for sustainable alternatives to animal proteins. Insects could be the food of the future, but currently most consumers do not seem willing to adopt the consumption of insect proteins. Therefore, continued efforts will be required to change the minds and behaviors of consumers. Industry 4.0 technologies and new innovations in processing technologies and analytical approaches such as metabolomics ( 36 ) could help to improve the sensory and techno-functional properties as well as digestibility of insect-based foods, enhancing their acceptability and making them more appealing to consumers. Many insect-based products (e.g., insect flour, insect protein powders, and insect protein hydrolysates) can be prepared from numerous edible insect species (especially crickets and mealworms) and can be used as snacks or ingredients to produce other food or feed. Insect foods are nutritious, cheap, and sustainable as less food, land, and water are required for insect breeding than raising cattle or other livestock. Although positive aspects of insect proteins regarding both nutritional and environmental issues has decreased entomophobia, intensive studies on safety, hygiene and toxicity, marketing strategies, and governmental regulations should be done to accelerate consumer acceptance of these alternative portion sources.

Cell-cultured meat and related products (e.g., seafood and poultry) seem to be one of the most promising and revolutionary strategies to achieve environmental sustainability and improve animal welfare, hence the large number of patents and publications ( 13 ). As the process of production occurs in the laboratory, water and land requirements as well as greenhouse gas emissions are low. Although the technique has the potential to disrupt and transform the whole agricultural and food industry, it is still costly and production at a large scale has not yet been implemented. Moreover, concerns about the naturalness, ethical issues, and safety of cultured meat and related products still exist among consumers, while studies on health benefits, funding resources and appropriate regulatory pathways are still required ( 14 , 196 ).

3D printing has been accepted by many scientific and industrial areas, including the food industry. This technique could enable producing on-demand, complex, and customized (e.g., shapes, sizes, tastes, texture, and nutritional properties) food products to satisfy a range of consumer preferences. Several 3D printing techniques have been developed, with extrusion-based printing being the most common. The last few years have seen significant progress in this field, with the emergence of new smart materials, new technologies, and significant innovations, accelerating the move toward more advanced and innovative additive manufacturing technologies, including 4D, 5D, and 6D printing ( 40 , 41 ). Although the scope of current application is limited to the decoration and fabrication of a few food products such as chocolates, cookies, and cakes ( 39 ), further improvement in functional and nutritional properties of printed foods is expected with the advent of Industry 4.0 innovations, enhancing consumer acceptance. Owning a personal food printer at home is probably likely in the not so distant future. One of the possible applications of food printing is personalized foods (or personalized nutrition) as food can be specifically printed to meet an individual's health-nutritional needs, including medicinal and nourishment requirements ( 16 , 17 ).

Industry 4.0 technologies should be considered to reduce the environmental impact of food production systems and achieve zero-waste. According to FAO, a huge amount of food by-products and ugly produce are wasted or lost every day. Increased concerns about environmental sustainability are driving the growing interest in better uses of food waste and by-products, and ugly produce. Technological innovations and scientific advances along with education could help consumers accept the hidden beauty of ugly food, thus reducing food waste and contributing to food sustainability.

Gene editing methods have opened up many possibilities for generating crops and animals with desired traits. New gene editing tools (e.g., CRISPR-Cas9-based GE) are being rapidly developed, taking advantages of recent progress in genetic engineering. GE is efficient and can enhance product quality and increase resistance against diseases and pests with a low risk of off-target effects. GE could bring about new possibilities in agriculture and biomedicine but consumer acceptance of GE products is still low. High-productivity food systems, including hydroponics, aquaponics, and other indoor vertical farming methods, are occurring in smart controlled food production environments. These smart or precision farming methods are becoming better understood to fulfill future food demands.

Future perspectives

While this review is not an exhaustive overview of all emerging food trends, eight of the more pertinent ones, from food technological advances perspectives, were discussed. Each of these emerging food trends has been fostered by the greater use of Industry 4.0 technologies and recent advances in many fields of food science and technology. Innovative solutions based on Industry 4.0 enablers (such as AI, smart sensors, and robotics) can be used to increase agriculture productivity, optimize production conditions, and reduce waste and loss, accelerating the green and digital transition of future food production systems. The interest in traditional animal-proteins alternatives, including plant-based foods and insects and more recent food trends, such as cell-cultured meat, 3D-printed, fortified, and gene-edited foods are likely to continue growing in popularity in response to the increasing consumers' awareness regarding the environmental impact of food choices. With the ongoing rapid technological advances in physical, biological, and digital worlds, other food trends are expected to emerge in the future.

Although the concept of Industry 4.0 may have previously had greater significance to other industries, the opportunities for the agriculture and food industry sectors are also enormous. Wider applications of Industry 4.0 technologies in the agriculture and food industry could enable the production of foods with higher quality and affordability, and lower environmental impact. Innovative technologies provide opportunities for improving sensory and nutritional properties of foods, thus increasing their positive perception by consumers, which in turn could enhance food sustainability and contribute to addressing the issue of global food insecurity.

Author contributions

Conceptualization, methodology, and writing—original draft preparation: AH. Writing—original draft preparation: JC, MT, AVR, OB, GN, YJ, FS, MA, PM, and AK. Writing—review and editing: AH and JR. Funding acquisition: JC. All authors contributed to the article and approved the submitted version.

The research was funded by the Norwegian University of Science and Technology, Department of Biotechnology, and Food Science.

Acknowledgments

Thanks to the medical staffs globally who have worked on the front line during the ongoing COVID-19 pandemic and the editors and reviewers who evaluated this work.

Conflict of interest

Author MT was employed by Centre for Innovative Process Engineering (CENTIV) GmbH.

The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Publisher's note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

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Keywords: alternative proteins, edible insects, cultured meat, consumer perception, plant-based food, 3D food printing, personalized nutrition, industry 4.0

Citation: Hassoun A, Cropotova J, Trif M, Rusu AV, Bobiş O, Nayik GA, Jagdale YD, Saeed F, Afzaal M, Mostashari P, Khaneghah AM and Regenstein JM (2022) Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Front. Nutr. 9:972154. doi: 10.3389/fnut.2022.972154

Received: 17 June 2022; Accepted: 15 July 2022; Published: 10 August 2022.

Reviewed by:

Copyright © 2022 Hassoun, Cropotova, Trif, Rusu, Bobiş, Nayik, Jagdale, Saeed, Afzaal, Mostashari, Khaneghah and Regenstein. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) . The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Abdo Hassoun, a.hassoun@saf-ir.com ; Janna Cropotova, janna.cropotova@ntnu.no

This article is part of the Research Topic

Dietary Change Strategies for Sustainable Diets and their Impact on Human Health - Volume 1

• How We Eat and Drink Now

The Stories Food Can Tell

N ot long ago, I stopped referring to one of my most cherished Koshersoul recipes of black-eyed pea dip as "hummus." In Arab cultures, hummus is seen not just as a legume or chickpea dip—but as a sacred offering from one of the world's most ancient regions, the Fertile Crescent. In the shadow of the darkness that is "chocolate hummus," listening to Arab and other Middle Eastern voices from the Levant forced me to confront my lazy acceptance of a generalized eponym useful for Western gloss. The thought swirled in my mind beside one of my other pet peeves: when people deem "okra" as a nonspecifically "African word." This not only reduces the diversity and richness of African languages and cultures, but also makes the deep connections between Africa and the subsequent diaspora in the Americas more murky. These maladaptions allow us to miss the point of our uniqueness and necessarily multicultural world.

In times of national pain, and even international pain, there is constant appeal to a generic "human" lens through tired cliches and platitudes meant to be panaceas—the worst of which is that "food brings people together." We say this hoping that by setting the table, we've done the work. But we still need to actually go out there and do it. While food, indeed, has an incredible capacity to serve as a bridge to dialogue, it’s important to remember that it doesn't do anything that our meaning won't allow it to do. Intention is key to food; for food is a story—if we choose to tell it.

Food is not only personal. It is communal. Whatever work it does starts with helping us understand our location and purpose. Food reminds us of the boundaries, taboos, and lessons learned across historical truths and traumas; for how pastrami got put together with white bread and mayonnaise, or what beef curry symbolizes when it is served to members of the Hindu Brahmin caste, or why raisins are now a staple of a soul food-style potato salad all need context. They all have differing degrees of rule-breaking, but they all come with the understanding that ingredients can float in and out of many cultures.

Read More: 9 Food Trends to Ditch in 2024

Social media skirmishes over who owns what recipes or cuisines rarely take into consideration that food has navigated and stood the test of many different iterations of power: from the aromas we salivate over to the colors we splash on our plates, these are ancient choices that showcase just how dysfunctional and ever-growing we as humans have become. The closer we are as kin, the more likely it seems we are to spar over whether it is sumac, or mint, or perhaps dill that is from the Mediterranean, or Northern Africa, or Southwest Asia—or whatever region your favorite version of salad might be from. 

Particularly in American food, communities outside the usual salt and pepper binary all have something valuable to say about how we eat, even if we fail to appreciate them. The voices of others, including women, take a backseat in a food world that is still white, male, overwhelmingly straight, and most importantly, designed for profit, from field to restaurant kitchen, on the backs of marginalized peoples.     

Want to learn more about how we eat and drink now? Get guidance from experts:

• 9 Food Trends to Ditch in 2024
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• The Food Trends to Get Excited About in 2024
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We must make space for people with multiple societal roles and identities to navigate their personhood and relationships to food, and in turn, their culture. As a descendant of enslaved Africans living in the Americas, I’ve always said that "our food is our flag"—and just as flags have a tapestry of narratives that tell us about a people's aspirations, struggles, and pride, so too do our plates. When I look at the food on my Shabbat table as a Black, gay, Jewish man of Southern heritage, even if I didn't say a word, it would still have the potential to tell stories about joy, hope, survival, contradictions, unresolved traumas, and migrations. The food I make also has scintillating possibilities for variation and upgrade—and maybe even conversation that leads to understanding. Food can be the tool to bridge the chasms of -isms. Because we need it to be.

Read More: Michael W. Twitty on 2022 TIME100 Next

Some might read this as a call to a particular type of gastronomic “wokeness.” Most people who freely use that word can rarely define it quickly, so with purposeful critique, I’d like to, instead, offer a call for all of us to strive towards a more tangible, delicious goal: To understand the dimensions of our food on its many levels and intersections, because that makes our food taste better. The mental and spiritual satisfaction that comes from knowing what good food is and how food can be good for our minds and hearts is irreplaceable. Liking a taste for mere gustatory savor and liking food because it gives us access to human stories and community do not have to be mutually exclusive—they can share space in our lives.

If our food already does the extra work of giving us greater connection, food also has the possibility to both heal ancient divisions and move us towards one another. With this unique opportunity, we may just be back to the original purpose of our meals: not only to relieve hunger, but to nourish civilization.

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• v.10(2); 2018

Food Trends and Popular Nutrition Advice Online – Implications for Public Health

Divya ramachandran.

1 Prevention Research Collaboration, Sydney School of Public Health and Charles Perkins Centre, Faculty of Medicine and Health, University of Sydney NSW, Australia

2 The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders, Sydney School of Public Health and Charles Perkins Centre, Faculty of Medicine and Health, University of Sydney NSW, Australia

Amy Jo Vassallo

Josephine y chau, stephanie partridge.

3 Westmead Applied Research Centre, Faculty of Medicine and Health, University of Sydney NSW, Australia

Becky Freeman

Timothy gill.

Consumers routinely seek health and nutrition-related information from online sources, including social media platforms. This study identified popular online nutrition content to examine the advice and assess alignment with the Australian Guideline to Healthy Eating (AGHE).

We used Facebook page “likes” as an indicator of popularity to identify online nutrition and diet content. Websites and blogs associated with pages that had more than 100,000 Australian likes on 7th September 2017 were included. The dietary advice promoted was collected and compared with the AGHE across nine categories (Vegetables, Fruits, Legumes, Grains, Lean Meat, Dairy/Alternative, Fat, Sugar, Salt)

Nine Facebook pages met the inclusion criteria. The four most-liked pages were hosted by celebrities. Only two pages and their associated websites had advice consistent with AGHE recommendations across all nine categories reviewed. The concept of “real food” was a popular theme online. While most sources advocated increasing vegetable consumption and reducing processed food, other advice was not evidence-based and frequently deviated from the AGHE.

Health information seekers are exposed to a variety of online dietary information and lifestyle advice. While few public health goals are promoted, there are many contradictions, as well as deviations from the AGHE, which can create confusion among health information seekers. Public health organisations promoting AGHE on Facebook are few and not as popular.

Public health organisations need to be more engaged on popular internet platforms such as Facebook. The prevailing popular nutrition advice online may increase consumer confusion, scepticism and even avoidance of dietary advice. Proactive efforts are needed by public health organisations, in partnership social marketing experts, to create and share engaging and accurate nutrition content. Partnership with celebrities should be explored to improve reach and impact of evidence-based diet recommendations online.

Introduction

Optimal nutrition is important for improved health and wellbeing and reducing the risk of diet-related health conditions including chronic disease [ 1 ]. In Australia, the National Health and Medical Research Council (NHMRC) publishes the Australian Dietary Guidelines (ADG) and the Australian Guidelines to Healthy Eating (AGHE) for healthy eating based on the best available scientific evidence [ 2 ]. However, most Australians do not follow recommended guidelines for healthy eating [ 3 ]. Consumers have reportedly found dietary guidelines confusing [ 4 ]. This confusion is aggravated by exposure to conflicting and changing nutrition information [ 5 ]. The continuously evolving body of nutrition evidence and inaccurate news media reporting contributes to the public perception that “the science keeps changing” [ 6 ]. Exposure to these contradictions provokes negative responses ranging from consumer scepticism to anger and anxiety [ 7 ]. In some, it induces a sense of inaction and avoidance of all guidelines [ 5 , 6 ] or a backlash which can potentially deter intentions to adopt healthy lifestyle behaviours [ 5 ]. In others, it promotes an active search for ‘truth’ [ 7 ] or looking for information from sources perceived to be neutral and free from hidden agendas [ 8 ].

Online health and nutrition information seeking is a common phenomenon [ 9 ]. A national survey in the US reported that nearly 60% of all adults accessed health information online with over a quarter accessing it through social media [ 9 ]. Nearly 32% of US adults shared their perceptions and knowledge of health online, and 9% of social media users had started or joined a health-related group. Information on diet, nutrition, vitamins and supplement information has been reported as one of the more common reasons why people use the internet [ 10 ]. A similar phenomenon is evident in Australia, with a study in Western Australia showing a dramatic increase in online nutrition information seeking, from less than 1% in 1995-2001 to 33.7% of all adults in 2012 [ 11 ].

In order for public health organizations to address nutrition misinformation, it is essential to first understand the current online nutrition information landscape. This study aimed to identify popular online nutrition content in Australia and examine the dietary advice promoted and its alignment with the AGHE.

Study Design and Approach

Facebook is the most popular social media platform [ 12 ] and searching for health information on social media is a growing phenomenon [ 13 ]. We therefore, used Facebook “likes” as an indicator of popularity to identify most popular diet and nutrition content producers in Australia. The “About” section of Facebook pages provide a description of the page including links to associated websites and blogs. These websites or blogs contained the page hosts’ food philosophy and diet advice. In order to do a contained study, we excluded analysing individual Facebook posts, but extracted relevant content from the “About section” of the Facebook page, and from the publicly available content on associated websites or blogs.

Sample Selection

Socialbakers [ 14 ], a social media analytics company, lists pages with most likes on their website. We used data available on Socialbakers on 7th September 2017 and identified the most “liked” Facebook pages in Australia that made recommendations on healthy eating. All categories of pages were examined, however only the categories “celebrities”, “brands” and “lifestyle” under “communities” contained the pages of interest. Pages that had 100,000 Australian “likes” or more under these three categories were extracted (n =1304). We then excluded pages that were not related to food (n= 1120), food and beverage brands, industry groups, and food retailers (n = 136), recipe pages (n = 28), and news service pages that simply channelled health and nutrition news articles from various sources but did not develop original content (n=7), and thirteen pages remained. Three of these pages (Clean Eating Recipes, Just Eat Real Food, Fitness Recipes) catered to paleo, vegan, gluten-free, dairy-free lifestyles; and one page (Skinnytastes) promoted low-calorie eating. However, the content in these pages and associated websites did not contain explicit statements comparable with AGHE food groups, and so were subsequently excluded from the sample, leaving a final sample of nine pages for analysis.

Data Collection

We used a two-step approach to first, describe the popular Facebook pages, and second, to examine the dietary advice made by the authors of pages on their websites or blogs. Data recorded included Facebook page name, associated website/blog link, and the number of global and Australian page ‘likes’. All websites had either main or sub-pages or blog posts that indicated author's food preferences and advice on what to eat or not.

Step 1 – Description of popular Facebook Pages

In order to describe the pages, we developed a unique coding scheme to categorise type of author, diet pattern or theme, references to dietary guidelines, using the definitions below.

Step 2 – Assessment of the dietary advice and alignment with AGHE

Data extraction for this step was guided by three questions:

• Do the authors recommend eating, limiting, and/or avoiding food groups?
• Do authors specify items to eat, limit, and/or avoid within the food groups?
• Do authors prescribe the selection of food in any manner (for example: organic, grass-fed, pesticide-free, non-GMO, canned, frozen), or cooking technique (for example: soaking, fermenting).

The content extracted was recorded verbatim along with a link to the content.

Two reviewers (DR and AV) independently coded the content, and summarised diet advice using the three questions listed above as a guide. Where coding differences could not be reconciled between the two primary reviewers, they were referred to a third reviewer (JK). Examples of coding are available in the Appendix. We then assessed the coded summaries for alignment with the AGHE recommendations for each of the five food groups - vegetables, fruit, lean meat, grain, dairy/alternative; we coded legumes separately as they are included under vegetables as well as lean meat food groups in AGHE; and for fat, sugar and salt.

As described above, nine pages were found to meet the eligibility criteria for inclusion: Michelle Bridges 12 Week Body Transformation (12WBT), Jamie Oliver, Chef Pete Evans (Pete Evans), I Quit Sugar (IQS), The Healthy Mummy (Healthy Mummy), Super Healthy Kids (SHK), Quirky Cooking, Weight Watchers AUNZ (Weight Watchers), and Rebel Dietitian.

As shown in Table 1 , these nine pages had nearly 16 million ‘likes’, with 2,967,788 ‘likes’ from Australia. 12WBT had the highest number of Australian likes at 778,066, whereas Rebel had the least of those sites in our sample at 104,132 likes. The four most popular pages (12WBT, Jamie Oliver, Pete Evans and IQS) were hosted by celebrities. Two pages (SHK and Rebel Dietitian) were hosted by registered dietitians, two pages (Weight Watchers and Healthy Mummy) were commercial weight loss programs.

*Note: The IQS website was taken down May 31, 2018, however the Sarah Wilson website and blog as well as e-Books are still available online.

All pages except three (Healthy Mummy, SHK and Weight Watchers) promoted “real food”- or the shift to consuming organic whole foods that are as close to their natural state as possible, with an avoidance of processed foods. In addition, a variety of dietary patterns and themes such as paleo, gluten-free, sugar-free, raw, vegan and their variants were promoted. These niche diets were promoted as healthy ways of eating for everybody and not limited only to specific patient groups such as coeliac patients or those with allergies and intolerances. Six of the pages (12WBT, Jamie Oliver, IQS, Healthy Mummy, Weight Watchers, and SHK) quoted or referenced government-recommended dietary guidelines including those of Australia, UK and US. Two pages (12WBT and Weight Watchers) recommended tracking calories consumed.

Table 2 indicates alignment or deviation/ contradiction between advice of popular pages and the AGHE on what to eat or limit. Of the nine pages and associated websites reviewed, two (12 WBT, Weight Watchers) aligned with all nine AGHE categories. Three (Rebel Dietitian, Healthy Mummy and SHK) aligned with 8 AGHE categories; and one aligned with the AGHE on 5 (Quirky Cooking), 4 (Jamie Oliver), 3 (Pete Evans), and 2 (IQS) categories. Two (Jamie Oliver, SHK) deviated from the guidelines only due to insistence on organic versions. IQS deviated from the guidelines by an inappropriate focus on fructose elimination.

√ -aligned with AGHE.X-conflicting / contradictory to AGHE

* consumption advice aligns with AGHE but stipulates organic versions as healthier. ** consumption advice aligns with AGHE, but advice to eliminate fructose is not supported by evidence.

Table 3 provides the advice of popular online authors summarised by food groups. Italics have been used where:

Note: Italicised text indicate non-evidence-based advice or those that deviate from AGHE.

• the advice is directly contradictory to AGHE such as limiting fruit, dropping food groups, eating saturated fat; and
• non-evidence-based advice that overstate the health benefits or harms of categories and sub-categories of food that deviates from government guidelines – for example eating organic food, choosing Himalayan salt, replacing sugar with natural sugar or eliminating fructose.

Only two websites,12WBTand Weight Watchers, were fully consistent with recommendations in the AGHE, across all food groups, fat, sugar and salt. Jamie Oliver was consistent on all nine AGHE recommendations; however, the advice on fruits, vegetables, lean meat and dairy goes beyond the guidelines by stipulating organic versions of are healthier. Similarly, the website of SHK too aligned on all nine categories, but promotes organic meat. The AGHE does not recommend organic varieties over conventionally grown foods, as there is no consistently proven nutritional advantage [ 15 ]. Further, Food Standards Australia and New Zealand (FSANZ) specify a maximum residual limit (MRL) for agricultural or veterinary chemical residue that is legally allowed for all food sold in Australia [ 16 ] ensuring conventionally grown food is safe for consumption. Thus, insisting on only organic versions as the healthier option may compromise attempts to increase fresh food consumption among all Australians due to the additional costs and lesser availability of organic produce. The Healthy Mummy and Rebel Dietitian were aligned with AGHE on all food groups, salt and sugar except in the promotion of saturated fats.

Pete Evans, Quirky Cooking, and IQS presented the most contradictions with AGHE, with advice including limiting fruit (Pete Evans, IQS) to going dairy-free (Pete Evans and Quirky Cooking) or gluten-free or dropping grains completely. All three promoted “real food” versions such as grass-fed meat, pastured and free-range poultry and eggs, wild caught fish and espoused consuming full-fat dairy, and saturated fats, including coconut oil. Although these websites limited sugar, IQS advice claimed only fructose elimination (component of fruits) was more important than addressing total added sugars. These websites also promoted Himalayan, Pink or Celtic varieties of salt.

Discussion and Conclusion

Our assessment revealed that the most popular nutrition information pages on Facebook are often hosted by celebrities, followed by dietitians, weight loss programs or other persons. Only two were fully aligned with government guidelines, while the rest deviated from AGHE in some way – either through direct contradiction on one or more categories, misinformation, or through overly-restrictive recommendations, exposing health information seekers to conflicting nutrition information. While some public health goals such as consumption of vegetables and avoiding ‘junk’ foods are prominent, the balance of the advice does not align closely with AGHE. The “real food” trend characterized by organic food choices is very popular online within our study sample. Public health organisations promoting AGHE on Facebook are few and have negligible likes compared with popular pages. Proactive efforts are needed by public health organizations in partnership with social media and social marketing experts to leverage Facebook to promote dietary guidelines. Partnering with celebrities may be a vehicle to boost reach of evidence-based nutrition information and countering misinformation, by improving quality and consistency of nutrition messaging.

Although the sources we reviewed were consistent with AGHE on increasing vegetable consumption and limiting sugar and ‘junk foods,’ food fads and misinformation were otherwise common. Promotion of ‘niche’ dietary patterns such as gluten-free and diary-free are concerning because they are promoted to everybody, and not limited only to special patient groups for whom they may be necessary. Equally, although some health benefits have been reported in small samples and for specific health conditions for the Paleo diet [ 17 ] there is no evidence around its long-term safety and efficacy within the general population. Paleo pages’ advice to the general population to eat saturated fat, exclude grains and legumes, and exclude dairy not only directly contradict official dietary guidelines, but can potentially aggravate the problem of Australians not eating minimum recommended serves of several food groups [ 3 ]. While the government guidelines are evidence-based and promote balanced diets drawing on all food groups, diet trends such as promotion of coconut oil and pink salt, or arousing public fear of fructose, deviate from guidelines [ 18 ]. Such emphasis to consume or eliminate particular foods or food components, and the trend of dropping entire food groups, create fertile ground for contradictory nutrition messaging and may lead people to doubt dietary guidelines and health recommendations in general [ 5 ].

The “real food” trend is predominant online and promoted across popular Facebook pages. While there are no formal definitions for “real food,” the pages in our study broadly refer to “real food” as organic and responsibly sourced whole foods, and exclusion of highly processed foods. Sustainability and sources of food appear to be important to Facebook followers of popular nutrition pages. This is consistent with findings from an earlier study on food beliefs and perceptions of Australians [ 18 ]. Public health organizations can learn much from popular pages on fostering public engagement by linking discussions on healthy eating with other values important to Australians, such as environmental sustainability and animal welfare.

The lack of Facebook pages dedicated to the promotion of government dietary guidelines amidst various popular pages was particularly striking. For example, pages of Nutrition Australia [ 19 ] and DAA [ 20 ] had less than 25,000 likes and seemed to be followed by professional nutritionists and dietitians, rather than by the general public. We also found a single post on Australian Dietary Guidelines on the page of Department of Health [ 21 ] which had less than 75,000 likes. An earlier study looking for Facebook presence of public health organizations also found only one nutrition-related page - that of Nutrition Australia [ 22 ]. It appears that current online dissemination of evidence-based dietary guidelines does not have a large reach in the general population and lacks a strong enough presence on Facebook to counter misinformation propagated by popular pages.

Our study finds a clear opportunity for public health organizations and health communicators to leverage Facebook to promote healthy eating guidelines. For example, public health organizations can create Facebook pages dedicated to promoting healthy eating, by disseminating evidence-based guidelines, and countering misinformation. Content should be tailored in light of popular online nutrition themes and broader food choice issues identified in this study and leveraged along with effective Facebook strategies identified in existing research [ 22 ]. Building a network and reaching audiences on Facebook is not easy. Celebrity-power, on the other hand, allows their pages to have vast following and social media influence. Positive influences that celebrities can have on public health has been highlighted before [ 23 ] and this is exemplified by popular and government response to Jamie Oliver’s Ministry of Food [ 24 ] and the more recent Sugar Smart UK [ 25 ] campaigns. We recommend public health organizations explore partnerships with celebrities in promoting accurate healthy eating guidelines. We believe this can vastly improve reach and impact of nutrition and diet communication.

Study Limitations

As Facebook is the single largest social media platform, we used number of “likes” to extrapolate nutrition websites that are popular in Australia. It is possible that some popular dietary trends not promoted on Facebook or did not have more than 100,000 Facebook likes were not included in our study (for example intermittent fasting and ketogenic diets). We did not analyse data across all online and social platforms or quantify repetitions of themes within these platforms. Nonetheless, while not definitive, the approach taken may be a reasonable indicator of the predominant nutrition and food choice related themes trending, to inform public health agencies in approaching nutrition communication efforts. As a next step, research examining effectiveness of a dedicated evidence-based nutrition Facebook page, and countering misinformation is recommended. Celebrity partnership may be explored for such a page along with assessment of reach and impact.

Our study shows that that the popular diet and nutrition information websites are not fully aligned with evidence-based guidelines. Even those popular pages that reference government guidelines do so with their own interpretation and perceptions, which can create confusion among online health information seekers. A concentrated effort is required to promote healthy eating guidelines to the general public and counter the misinformation easily accessible online. Such online efforts may be well served by beginning with Facebook given its near universal popularity and reach.

Supplementary Material - Content Analysis

Examples of coding of popular diet advice.

The examples below show how popular diet advice summarised in Table 3 were derived. Of each piece of content, three questions were asked: 1. Do the authors recommend eating, limiting, and/or avoiding food groups? 2. Do authors specify items to eat, limit, and/or avoid within the food groups? 3. Do authors prescribe the selection of food in any manner (for example: organic, grass-fed, pesticide-free, non-GMO, canned, frozen), or cooking technique (for example soaking, fermenting).

Example 1: Fruit Recommendation

URL: https://www.12wbt.com/blog/nutrition/can-really-much-fruit/

Content: "How Much Fruit is Enough? Finding the ‘juicy’ sweet spot is important for overall nutrition balance, BUT we need to keep in mind our energy requirements and our food intake for a whole day. Aim to choose fruit in season and mix up your variety (berries, citrus, tropical, etc.) to not only get fabulous flavour and nutrient hits, but to keep costs down and support the local produce! It is important to note that it is very easy to overeat dried fruit and fruit juices – both of which can increase the risk of tooth cavities due to their acidity (juice) and ability to stick to teeth (dried fruit). So keep these in check!"

Described as: Eat Fruit. Avoid dried fruit and fruit juice, Chose seasonal and variety.

Example 2: Fat Recommendation

URL: https://www.quirkycooking.com.au/substitutes-recipe-conversions/dairy/

Content: "In addition to the specific benefits of Omega 3s found in natural foods, there is a massive benefit to gut health that is to be gained by switching from polyunsaturated vegetable oils to animal fats." "I now mostly use macadamia oil, tallow, duck fat, or ghee for shallow frying, as they have high smoke points. I used to use coconut oil, but you need to be very careful with frying with coconut oil as the smoke point is only 170C."

Described as: Eat saturated fats; avoid polyunsaturated vegetable oils; choose macadamia oil, tallow, duck fat, or ghee; Choose fats with high smoke point.

Food Essay for Students and Children

500+ words essay on food.

Food is the basic human need to stay alive. Moreover, it is the need of every living organism . Therefore it is important that we should not waste food. Our world consists of different types of cultures. These cultures have varieties of dishes of food in them.

Thus, all the dishes have different taste. Furthermore, our nature provides us a variety of food. From fruits to vegetables, from Dairy food to seafood everything is available. Different countries have their own specialty of dishes. Therefore some of them are below:

World-famous Cuisines

Italian Cuisines – Italian cuisines is one of the most popular cuisines around the world. Moreover, it is widely available in our India too. Dishes like pizza, pasta, and lasagna own a special place in the hearts’ of people.

Furthermore, restaurants like Dominos and Pizza hut are available all over the country. People of every age love the taste of these Italian dishes. Also, Italian dishes are famous for their’ cheese filling. Every dish is load with cheese. Which enhances the taste of these Italian dishes.

Indian cuisine – Indian cuisine is always filled with a lot of herbs and spices. Furthermore, the specialty of Indian dishes is, it is always filled with curries. Whether veg or non-veg the dishes are in curry form. Moreover, Indian cuisine has so many varieties of food that has further branches. The Branch consists of Mughal cuisine which is mostly of non-vegetarian dishes. Also, almost every Indian love Muglia dishes.

Chinese Cuisine – Chinese cuisine in India is also very popular. There are many Chinese theme-based restaurants here. Moreover, in these restaurants Chinese are preferable chefs because they can only give the perfect Chinese blend. Chinese cuisines have a wide variety of dishes. Some of them are Chinese noodles, fried rice, Dumplings, etc. Dumplings have a different name here. They go by the name of momos in India and people love the taste of it.

These were some of the favorites of Indian people. Moreover, these are in almost every part of the city. You can find it anywhere, whether be it in 5-star restaurants or at the side of the street as street foods.

Get the huge list of more than 500 Essay Topics and Ideas

Importance of Food in Our Life

We cannot deny the importance of food in our lives. As it is the basic need to survive. Yet some people waste not thinking that there are still some people that do not get any of it. We should always be careful while taking a meal on our plates.

In other words, we should take only that much that our stomach can allow. Or else there will be wasting of food . In India there are many people living in slums, they do not have proper shelter. Moreover, they are not able to have even a one-time meal. They starve for days and are always in a state of sickness.

Many children are there on roads who are laboring to get a daily meal. After seeing conditions like these people should not dare to waste food. Moreover, we should always provide food to the needy ones as much as we can.

Q1. Name any two different types of cuisines available in India.

A1. The two different types of cuisines available in India are Italian and Chinese cuisine. These are famous apart from Indian cuisine.

Q2. How can we not waste food?

A2. You cannot waste food by taking only a sufficient amount of it. Moreover, people should seal pack the leftover food and give it to the beggars. So that they can at least stay healthy and not starve.

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Chefs predict the food trends of 2024

By THERESE JAMORA-GARCEAU, The Philippine STAR Published Jan 11, 2024 5:00 am

The global dominance of ube , sinigang shots, all things adobo, and Iloilo as the next foodie destination? We asked the top chefs in the country about the current scene and food trends that will prevail in 2024.

Margarita Forés of Grace Park Dining, Lusso and Cibo

How has COVID-19 affected our eating habits?

COVID-19 brought on many challenges for our industry, but brought out much resilience and innovation, too! Food delivery, home meal replacement, and packaged food creativity flourished and created new income streams for us.

Is ordering online still a thing or do people prefer going to restaurants now?

People are so enjoying dining out these days, perhaps even revenge dining, after the few years of restrictions due to the pandemic. The vibrant dining scene is also a result of this boom, with new concepts mushrooming everywhere, as well as new players in the industry making things so much more interesting.

Much expansion as well from the original stakeholders in the industry is the best proof of this. But because the market has a new awareness of the convenience and practicality of ordering online from COVID days, this option has remained and given restaurant owners and caterers like me a flourishing new revenue stream that at first just helped us to survive, but has even helped us continue to grow. Surprisingly, this has not diminished for us at Cibo, my catering division, Grace Park, and Lusso, and even for my son, Amado’s brands, A Mano and Ramen Ron.

A great example of this is his Ramen Ron brand. We decided to start Ramen Ron a few months before COVID-19, and our partner, Chef Tamura, who was always averse to taking out ramen, had to be convinced to do ramen kits at the onset of the crisis. The popularity of the ramen kits during that challenging time was instrumental of course to the success of now two branches of Ramen Ron, the first at Rockwell and the second at Central Square in BGC.

What will the new flavors be?

Looking into some food industry research companies’ predictions for flavors that will be big this year, I was thrilled to see that our Philippine ube was one of them! With that, gochujang, following the current Korean boom, was not a surprise. Other flavors that are trending are yuzu, ponzu, black garlic, the iconic Italian pig face Calabrian chili wet sausage, Nduja, and even Spam!

What will be the hot global cuisines of 2024?

With the success of Jeremy Chan’s Ikoyi in London, and Kwame Onwuachi’s Tatiana in New York, I think African-inspired cuisine will be the next big thing.

Plant-based concepts will also be much sought after, with many more chefs challenging themselves to convert to this more sustainable alternative.

What will be the next foodie destination/town in the Philippines?

Many foodie destinations all over our archipelago are catching the interest of many. New concepts in Baguio, Sagada, and surf town La Union are all creating a buzz.

In the Visayas, Bacolod will always be a foodie destination. Places like sustainable restaurant Lanai by Slow Food champion Chin Chin Uy are sought after. Manila-based restaurant groups expanding into the Ayala Mall, plus the renovation of the iconic Manukan Country by the SM Malls are just some openings food lovers of Bacolod are excited about. Dumaguete, Iloilo, and Cebu are also creating much buzz. Our decision to enter the Cebu market, after much success in Bacolod, was perfectly timed.

In Mindanao, interesting concepts in Davao and Bukidnon that celebrate the amazing produce of the region are also much sought after.

What’s your prediction for dish and drink of the year?

I won’t predict one particular dish, but perhaps ending a meal with a shared clay pot or palayok dish to end a beautiful tasting meal, like Zaiyu Hasegawa’s different versions of clay pot rice dishes like one with Japanese oysters at Den, Barry Quek’s Jasmine Rice with Grilled Lobster and Sambal at Whey and Jorge Mendez’s Nabe with Wagyu and Snow Crab at Modan.

Spicy and savory cocktails, some with fish skin or chicharon garnishes or flavors like XO sauce on them have come to the fore in the last year, and I believe they will be even more in demand this 2024. Come and try our Sinigang Beef Broth Vodka Bullshots at Grace Park!

Jordy Navarra of Toyo Eatery

The pandemic has taught us to take better care of ourselves and be more mindful of other people. The line of work we are in isn’t just about procuring ingredients, cooking, and serving. There are a lot of people involved every step of the way; going through the hardships that the pandemic brought has highlighted the need to make, strengthen, and further relationships made, with the people whose items comprise each dish.

Is ordering online still a thing or do people prefer going to restaurants?

I don’t think it’s one or the other. If anything, they co-exist with each other.

It’s difficult to put a finger on this because of the sheer number of restaurants that exist in the world.

My dad is from Butuan, so that’s a place I’d like to revisit and immerse myself in when time permits.

Predictions and trends are hard to foresee but I feel like there’s still more to explore with Filipino food, because there’s still a growing interest in local ingredients. It’s great to see how we can do food and drinks our way.

Claude Tayag of Bale Dutung

How has COVID-19 affected our eating habits? 

People are not only more health conscious, but price conscious as well.

Is ordering online still a thing or do people prefer going to restaurants now? 

Online ordering has dramatically gone down since after the pandemic. People still prefer going out. 

What will the new flavors be? 

Ube the world over.

Philippine cuisine (Filipino-inspired at best) is the hot global cuisine for 2024. I traveled a lot last year promoting my Ultimate Filipino Adobo book, in five cities in the US (including Chicago where Kasama Restaurant is, which is the first Filipino establishment to be awarded a Michelin star), as well in Mila, Zurich, Frankfurt and Paris. There has been an upsurge of upscale Pinoy restaurants all over. And all things adobo is in the forefront.

What will be the next foodie destination/town in the Philippines? 

Foodie destinations in the country are spread all over, which is a good thing.

What’s your prediction for dish of the year?

Pinoys keep pushing the envelope for reinventing our traditional dishes like Abe’s Sinigang with Ube, Manam’s Sinigang with Watermelon, Cafe Juanita’s Three-way Adobo, just to name a few. I see a lot more adobo variants coming out, as well as more lechon pork crackling.

Josh Boutwood of Helm, Ember, and The Test Kitchen

There’s a generational shift to a more healthy lifestyle. That’s what we are seeing.

From our data, dine-in surpassed takeout/delivery substantially. I feel guests prefer the social aspect of dining in a restaurant. We prefer this as we can craft an experience from food to service to ambiance versus just sending a packed dish.

I feel unlike previous years, trends are becoming harder to predict. I'm not sure if that’s because the social media pace is much faster than before or because we are traveling more.

I think African cuisine will be the rising, shining cuisine of 2024.

For selfish reasons, I want to say Manila, but there is so much going on in Iloilo at the moment with Roxas City included. I would love to see my home province of Aklan become a destination, too.

Miko Calo of Metronome

People drink less alcoholic beverages.

Online food ordering still exists but I have noticed that my social media feed is not filled with random home businesses making random food products.

Filipino cuisine is gaining more ground internationally.

This isn’t a prediction but I’m hoping that food in Mindanao and its different regions gain more attention.

I’m not sure about food, but I feel like natural wines will gain more ground.

Chele Gonzalez of Gallery By Chele and Deli by Chele

How has COVID-19 affected our eating habits? Are we more health-conscious now?

I don’t think people are really more healthy right now. It was more of a trend to be healthy, organic, and sustainable pre-pandemic. During Covid people wanted to be more experiential, they wanted to enjoy, they wanted to spend, and we were entering a new phase of dining where caviar, Wagyu, and very elite, exclusive ingredients were put on the table and more people wanted to access those compared to before, especially in the Philippines, but also worldwide. Some people are more conscious about keeping their bodies and minds healthy, but I also see a big trend in luxurious foods.

One will be the evolution of traditional food, still keeping it rustic but precise. The other one is fine cuisine where everything is perfectly executed, using very fine products and techniques and luxurious ingredients.

Chinese is getting more refined in fine dining, especially blended with other cultures. Still, No. 1 is the redefinition of French cuisine in a very light, fine way, also blended with other cuisines.

For sure Filipino and Southeast Asian cuisines are getting more popular and accessible; Peruvian because Virgilio (Martinez’s restaurant Central) is No. 1, so it will bring so much attention to Latin American cuisine. Endemic, very unique, and seasonal produce is also coming back.

Bacolod is becoming a very trendy and foodie destination. Chicken inasal has the possibility to become a world trend because it’s easy to understand, very aromatic. And Bacolod has a strong culture of food and when people go there they’re very surprised and amazed. Iloilo also.

There was an article saying that sinigang could be one of the top dishes in the world, and I truly believe that because sinigang is the pure essence of Filipino cuisine, even before the Spanish arrived. I would like to see kinilaw as one of the top representatives for the Philippines, because everyone who tries kinilaw is amazed — the ginger, and the aromatics make a very welcoming and refreshing interaction with Filipino cuisine. I will also push for chicken inasal because the three of them make a big impact and very coherent ecosystem.

Bruce Ricketts of La Chinesca

I think now people are so much more conscious of where their produce and ingredients come from, how they’re handled, and how they’re processed. It’s quite nice because whenever we discuss product provenance at my restaurant, I can see guests’ faces light up when we share sources and techniques, and there’s more appreciation for the finer details.

I want to think more chefs will revisit old or existing flavor combinations with deeper cooking techniques and fresher perspectives.

Japanese cuisine and tradition will always hold a special place in everyone’s preferences.

Iloilo, due to its recent recognition by UNESCO as a city of gastronomy.

Quesabirria taco, whisky highballs, hotpot!

Jorge Mendez of Mōdan

COVID-19 reshaped the way we think about food and dining in such a way that we are more intelligent and methodical with how we decide on what is good or bad, more because it gave us more time to research food (some even went as far as to make their food: sourdough, for example). We look at flavors more. I see that people now are a bit more into satisfying their cravings than being “healthy;” we’ve been caged for too long that we want to explore and put our newfound knowledge to the test.

Being cooped up inside for years has made us crave the restaurant/dining-out scene for far too long. We like being outside and with the company of our friends in our favorite restaurants, and experiencing being served. Online orders have slowed down dramatically over the year; we had to put our cloud concept on hold because it wasn’t doing as well as we’d hoped.

I think it’s different for each person, but if it were a flavor I would call it a “Newfound nostalgic flavor,” like the ones you haven’t thought about in years but when you taste it again it evokes this very deep sense of comfort, of home, of good times. To me it’s tamarind.

Globally speaking, I feel like Asian flavors, leaning towards Japanese and Korean food. The world has seen what they do, and their deep culinary histories.

I believe Metro Manila to be a melting pot, and it still hasn’t stopped being a leading destination.

I think curry with be the dish of the year. From different parts of the world, it’s varied and caters to a wide range of palates. The drink of the year will be tea. I’ve seen different styles of tea being served, and it has gotten into food as a flavoring component globally as well, not only in Chinese cuisine.

Thirdy Dolatre and Kevin Navoa of Hapag

KN: COVID has affected our eating habits tremendously. We feel everyone has been more health-conscious now due to the risks of getting viruses with a weak immune system. I noticed how some of our guests would ask about the calories on our menu.

TD: We also love how some diners have a higher appreciation for plant-based dishes nowadays. We can honestly say that vegetables that are prepared and cooked properly can go side by side with meat and seafood dishes.

KN & TD: We personally even made a conscious effort to change our eating habits. We lessened our drinking and we counted our calories on days that do not require us to eat heaps, menu planning, events, etc.

KN: Once dine-in was allowed, we saw a decline in orders from our takeaways and our friends’ online businesses. However, I noticed a change after the pandemic that people realized how convenient it is to order Grab/Foodpanda, etc., on days they aren’t able to cook in their homes.

TD: We're in the post-pandemic era and there are lots of exciting restaurant concepts popping up. We expect a very exciting dining scene in Manila this 2024.

KN: Since everyone has been health-conscious since the pandemic, flavors of fermentation and how fermentation pulls out and enhances already existing flavors will most likely be something new and interesting to some. People are more open-minded to try fermented food because of the awareness some people have shed over this whole movement.

TD: For the past years, we've been living in a very progressive world where people often forget what's original. People will be in search of what's classic, and rooted, and in pursuit of what's authentic. Expect classic flavors presented and recreated in new ways.

KN: At the moment, I’m very proud to say Filipino cuisine will still make its mark in the global scene and continue to garner attention in 2024.

KN & TD: We honestly think the next foodie destination will be Iloilo. Food in Iloilo is very different and rich in culinary history. They were recently awarded as UNESCO Creative City of Gastronomy, the first Philippine city to be recognized as such.

TAGS: ADOBO food trends Josh Boutwood Jordy Navarra Margarita Forés Claude Tayag

THERESE JAMORA-GARCEAU, The Philippine STAR

Therese Jamora-Garceau is the assistant Lifestyle editor of The Philippine STAR. When she isn’t writing and editing, she’s playing drums for The Garceaus, her alt-pop band with hubby Scott, dancing flamenco or experimenting with makeup.

Nowadays fast food is a trend in many places and countries. Many believe that..(Band 9 Sample Essay)

You should spend about 40 minutes on this task.

Write about the following topic:

Nowadays fast food is a trend in many places and countries. Many believe that it is affecting our lifestyle and diet too much.

Do you agree or disagree with this statement?

Give reasons for your answer and include any relevant examples from your own knowledge and experiences.

You should write at least 250 words.

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Sample Essay 1

Fast food has become a trend in many countries. While the consumption of junk food has increased drastically over the past decades, some believe that it has affected our lifestyle too much. I strongly agree with this statement because, in addition to making us lazy, this type of food causes deadly diseases as it lacks required minimum calories and nutrition.

Excessive dependence of fast food is increasingly making us lazy. Nowadays, people know that they can eat ready food whenever they want, regardless they are in a day out or at home. This mindset keeps them away from preparing food themselves which involves some culinary engagements and physical activities. In fact, running up to food preparation is attached with preparing related ingredients and making all the necessary stuff ready. When we do this, our cramp-prone muscles and the overall body get exposed to the automatic exercises. And more interestingly, as culinary activities are part of our daily life, this physical exercise continues almost daily, and it goes in a well-disciplined manner. Once we switch to fast foods, all these incredible benefits go away, and we are pushed into a perennially sedentary lifestyle.

In addition, fast food is one of the least healthy options for people to eat. The ingredients in this food usually contain empty calories and do not provide adequate nutrition such as minerals and vitamins, which are essential to support everyday metabolism. That is why, this food breeds deadly diseases in human body. In fact, the essences that are used in fast food production and in texture, are mostly well-proven carcinogenic elements resulting in developing fatal diseases like cancers in the long run. To be specific, people who are more dependent on these junk items for their diet usually succumb to type 2 diabetes, cardiovascular diseases, obesity and so on.

To conclude, apart from creating a sedentary lifestyle, relying on fast food has a long-term negative effect because this type of food is usually produced in a way that breeds carcinogenic diseases.

Sample Essay 2

In contemporary society, the prevalence of fast food has sparked a significant debate regarding its impact on our lifestyles and dietary habits. This essay firmly supports the notion that the fast food trend profoundly affects both aspects, primarily through its contribution to unhealthy eating patterns and a sedentary way of life. The ensuing paragraphs will delve into how fast food has become a cornerstone of dietary degradation and lifestyle shifts, followed by an examination of its role in promoting convenience over nutritional value.

Firstly, the ubiquity of fast food has undeniably led to a decline in dietary quality. The convenience and accessibility of fast food outlets have fostered a culture of dependency on processed foods high in fats, sugars, and sodium. This shift is particularly concerning as it displaces traditional, nutrient-rich diets, contributing to a surge in diet-related illnesses such as obesity, diabetes, and heart disease. For instance, a study by the World Health Organization highlights a direct correlation between fast food consumption and obesity rates, underscoring the detrimental health impacts of such dietary choices.

Moreover, the fast food phenomenon has not only reshaped our eating habits but also our lifestyles. The rise of 'grab-and-go' dining encourages a sedentary lifestyle, as individuals opt for convenience over the effort of preparing meals or engaging in physical activities. This lifestyle, characterized by minimal physical exertion and prolonged periods of inactivity, further exacerbates health risks associated with poor diet, such as cardiovascular disorders and reduced mental well-being. The integration of fast food into daily routines signifies a deeper cultural shift towards valuing time efficiency over health and wellness.

In conclusion, the pervasive influence of fast food on contemporary society cannot be overstated. Its role in promoting unhealthy eating habits and sedentary lifestyles is clear, posing significant challenges to public health and well-being. As we navigate the complexities of modern life, it is imperative to foster awareness and encourage healthier choices to mitigate the adverse effects of the fast food trend on our lifestyles and diets.

Sample Essay 3

The burgeoning trend of fast food consumption has sparked considerable debate regarding its influence on modern lifestyle and dietary practices. I align with the viewpoint that this phenomenon has profoundly negative ramifications, altering dietary habits detrimentally and fostering a culture of convenience over health. This discourse aims to explore the detrimental effects of fast food on nutritional choices and its erosion of culinary traditions, which collectively impair our quality of life.

Predominantly, the fast food industry's hallmark is its ability to cater to the frenetic pace of contemporary life, offering meals that are quick to procure and consume. Nonetheless, this convenience masks the pernicious dietary implications of such food. Characterized by high levels of saturated fats, sugars, and sodium, fast food items are nutritional pitfalls that contribute significantly to the global epidemic of obesity, diabetes, and cardiovascular diseases. The compelling evidence presented by nutritional epidemiology underscores the causal link between fast food consumption and the deterioration of public health, illustrating the pressing need for a paradigm shift in our eating habits.

Simultaneously, the proliferation of fast food undermines the rich tapestry of traditional dining, which has historically been a vital medium for social cohesion and cultural identity. Meals, once the fulcrum around which families and communities congregated to foster relationships and exchange stories, are now increasingly solitary affairs, facilitated by the convenience of fast food. This shift not only impoverishes personal interactions but also dilutes the cultural significance imbued in traditional cuisines, contributing to a homogenized global culture where nuanced culinary heritage is at risk of oblivion.

In summation, the fast food trend represents a double-edged sword, offering ephemeral convenience at the expense of long-term health and cultural richness. It is imperative that society collectively reevaluates its dietary choices, advocating for a balanced approach that prioritizes nutrition and the preservation of culinary traditions. Embracing such a paradigm is crucial for nurturing a healthier, more connected global community.

Sample Essay 4

In contemporary society, the prevalence of fast food has become a conspicuous trend across various nations, significantly impacting our lifestyle and dietary habits. I firmly concur with this perspective and believe that the convenience and marketing of fast food detrimentally influence our health and social interactions. This essay will elucidate how these establishments contribute to unhealthy dietary patterns and the erosion of traditional mealtime customs.

Firstly, the allure of fast food lies in its convenience and affordability, seducing a vast demographic from bustling professionals to students. However, this convenience comes at a substantial cost to our health. Fast food, often laden with excessive calories, trans fats, and sugar, promotes the consumption of nutritionally deficient meals. A study conducted by the World Health Organization underscores a direct correlation between fast food consumption and the rise in obesity rates globally, showcasing the adverse effects on public health. The ubiquity of these restaurants, coupled with aggressive advertising strategies, exacerbates the issue, embedding unhealthy eating habits deeply within societal norms.

Moreover, the fast food phenomenon has also transformed traditional mealtime customs, eroding the social fabric that binds communities and families. Historically, meals served as a cornerstone for family interactions and cultural exchange. However, the fast-paced convenience of fast food undermines the value of shared meals, encouraging a culture of individualism and isolation. Instead of engaging in meaningful conversations over home-cooked meals, families increasingly opt for quick, impersonal dining experiences. This shift not only diminishes the quality of familial relationships but also erodes the transmission of culinary traditions that are integral to cultural identity.

In conclusion, the fast food trend undoubtedly poses significant challenges to both our dietary habits and social customs. Its impact extends beyond mere convenience, contributing to detrimental health outcomes and weakening the social bonds that are crucial for a cohesive society. It is imperative that we acknowledge these ramifications and strive towards fostering healthier eating habits and preserving the traditional values of mealtime as a time for community and family bonding.

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Npr reportedly in turmoil after editor accuses outlet of liberal bias in bombshell essay.

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NPR has reportedly been thrown into turmoil after a bombshell essay penned by a veteran editor claimed the broadcaster allowed liberal bias to affect its coverage — with the editor-in-chief telling furious staffers she did not want him to become a “martyr.”

Uri Berliner, a Peabody Award-winning journalist who has worked at NPR for 25 years, called out journalistic blind spots around major news events, including the origins of COVID-19, the war in Gaza and the Hunter Biden laptop, in an essay published Tuesday on  Bari Weiss’ online news site the Free Press .

The senior business editor also said the internal culture at NPR had placed race and identity as ”paramount in nearly every aspect of the workplace.”

Berliner’s essay sparked a firestorm of criticism from prominent conservatives — with former President Donald Trump demanding NPR’s federal funding be yanked — and has led to internal tumult, the New York Times reported Friday.

The essay was brought up at what was described as a “long-scheduled meet-and-greet” with the hosts of NPR’s biggest shows on Wednesday, where NPR editor-in-chief Edith Chapin reportedly said she did not want Berliner to become a “martyr,” according to the Times.

Others took to the internal messaging system to rail against Berliner’s assertions.

“Mr. Berliner’s essay also sent critical Slack messages whizzing through some of the same employee affinity groups focused on racial and sexual identity that he cited in his essay. In one group, several staff members disputed Mr. Berliner’s points about a lack of ideological diversity and said efforts to recruit more people of color would make NPR’s journalism better,” the Times reported. 

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NPR managing editor of standards and practices Tony Cavin disputed Berliner’s assumptions and claimed the essay will likely make it “harder for NPR journalists to do their jobs.”

”The next time one of our people calls up a Republican congressman or something and tries to get an answer from them, they may well say, ‘Oh, I read these stories, you guys aren’t fair, so I’m not going to talk to you,”’ Cavin said.

NPR did not immediately return calls for comment.

Berliner told the Times on Thursday that he didn’t regret publishing the essay, saying he loved NPR and hoped to make it better by “airing criticisms that have gone unheeded by leaders for years.”

Calling the broadcaster a “national trust” that people rely on for fair reporting and top-notch storytelling, he said: ”I decided to go out and publish it in hopes that something would change, and that we get a broader conversation going about how the news is covered.”

Berliner said he hasn’t been disciplined for writing the essay, but he did get a note from his supervisor reminding him that NPR requires employees to clear speaking appearances and media requests with standards and media relations teams.

Some former NPR staffers defended Berliner’s essay.

Jeffrey A. Dvorkin, NPR’s former ombudsman, said Berliner was ”not wrong.” Chuck Holmes, a former managing editor at NPR, called Berliner’s essay ”brave.”

After the essay was published, Berliner said, he received “a lot of support from colleagues, and many of them unexpected, who say they agree with me.”

“Some of them say this confidentially,”  Berliner told NewsNation anchor Chris Cuomo on Tuesday.

Chapin had pushed back on Berliner’s claims of a liberal bias, saying: ”We’re proud to stand behind the exceptional work that our desks and shows do to cover a wide range of challenging stories.” 

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Why Your Big Sister Resents You

“Eldest daughter syndrome” assumes that birth order shapes who we are and how we interact. Does it?

By Catherine Pearson

Catherine Pearson is a younger daughter who still leans on her older sister for guidance all the time.

In a TikTok video that has been watched more than 6 million times, Kati Morton, a licensed marriage and family therapist in Santa Monica, Calif., lists signs that she says can be indicative of “eldest daughter syndrome.”

Among them: an intense feeling of familial responsibility, people-pleasing tendencies and resentment toward your siblings and parents.

On X, a viral post asks : “are u happy or are u the oldest sibling and also a girl”?

Firstborn daughters are having a moment in the spotlight , at least online, with memes and think pieces offering a sense of gratification to responsible, put-upon big sisters everywhere. But even mental health professionals like Ms. Morton — herself the youngest in her family — caution against putting too much stock in the psychology of sibling birth order, and the idea that it shapes personality or long term outcomes.

“People will say, ‘It means everything!’ Other people will say, ‘There’s no proof,’” she said, noting that eldest daughter syndrome (which isn’t an actual mental health diagnosis) may have as much to do with gender norms as it does with birth order. “Everybody’s seeking to understand themselves, and to feel understood. And this is just another page in that book.”

What the research says about birth order

The stereotypes are familiar to many of us: Firstborn children are reliable and high-achieving; middle children are sociable and rebellious (and overlooked); and youngest children are charming and manipulative.

Studies have indeed found ties between a person’s role in the family lineup and various outcomes, including educational attainment and I.Q . (though those scores are not necessarily reliable measures of intelligence ), financial risk tolerance and even participation in dangerous sports . But many studies have focused on a single point in time, cautioned Rodica Damian, a social-personality psychologist at the University of Houston. That means older siblings may have appeared more responsible or even more intelligent simply because they were more mature than their siblings, she said, adding that the sample sizes in most birth order studies have also been relatively small.

In larger analyses, the link between birth order and personality traits appears much weaker. A 2015 study looking at more than 20,000 people in Germany, the United Kingdom and the United States found no link between birth order and personality characteristics — though the researchers did find evidence that older children have a slight advantage in I.Q. (So, eldest daughters, take your bragging rights where you can get them.)

Dr. Damian worked on a different large-scale study, also published in 2015 , that included more than 370,000 high schoolers in the United States. It found slight differences in personality and intelligence, but the differences were so small, she said, that they were essentially meaningless. Dr. Damian did allow that cultural practices such as property or business inheritance (which may go to the first born) might affect how birth order influences family dynamics and sibling roles.

Still, there is no convincing some siblings who insist their birth order has predestined their role in the family.

After her study published, Dr. Damian appeared on a call-in radio show. The lines flooded with listeners who were delighted to tell her how skewed her findings were.

“Somebody would say: ‘You’re wrong! I’m a firstborn and I’m more conscientious than my siblings!’ And then someone else would call in and say, ‘You’re wrong, I’m a later-born and I’m more conscientious than my siblings!” she said.

What personal experience says

Sara Stanizai, a licensed marriage and family therapist in Long Beach, Calif., runs a virtual group with weekly meet-ups, where participants reflect on how they believe their birth order has affected them and how it may be continuing to shape their romantic lives, friendships and careers.

The program was inspired by Ms. Stanizai’s experience as an eldest daughter in an Afghan-American family, where she felt “parentified” and “overly responsible” for her siblings — in part because she was older, and in part because she was a girl .

While Ms. Stanizai acknowledged that the research around birth order is mixed, she finds it useful for many of her clients to reflect on their birth order and how they believe it shaped their family life — particularly if they felt hemmed in or saddled by certain expectations.

Her therapy groups spend time reflecting on questions like: How does my family see me? How do I see myself? Can we talk about any discrepancies in our viewpoints, and how they shape family dynamics? For instance, an older sibling might point out that he or she is often the one to plan family vacations. A younger sibling might point out that he or she often feels pressured into going along with whatever the rest of the group wants.

Whether or not there is evidence that birth order determines personality traits is almost beside the point, experts acknowledged.

“I think people are just looking for meaning and self-understanding,” Ms. Stanizai said. “Horoscopes, birth order, attachment styles” are just a few examples, she said. “People are just looking for a set of code words and ways of describing their experiences.”

Catherine Pearson is a Times reporter who writes about families and relationships. More about Catherine Pearson

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The US Army's ability to maneuver rapidly on the battlefield may be over

• The days of rapid tank and infantry advances deep into an enemy's territory may be over.
• The US Army must be prepared more for fights that resemble WWI, an Army veteran argues.
• Any advancing force must move with a defensive bubble against enemy firepower, he argued.

Modern weapons have become so accurate and lethal that soon armies will not be able to maneuver rapidly on the battlefield.

Instead, they will trudge forward under the protection of defensive "bubbles" designed to stop drones and missiles. According to this vision, swift battlefield maneuvers will be replaced by grinding wars of attrition where victory goes to the side that has the most firepower as well as the most resources to replace losses.

It's a grim vision of warfare that has more in common with the slaughter of the First World War than the mechanized blitzkriegs of World War II and Desert Storm, where infantry and armor backed by airpower seized vast territory. But it's a future the West must prepare for, warns Alex Vershinin, a retired US Army lieutenant colonel, in an essay for Britain's Royal United Services Institute think tank.

The Ukraine war has demonstrated that — at least for now — firepower dominates maneuver. Russian and Ukrainian have painfully learned that with surveillance and attack drones constantly overhead, emerging from cover is dangerous and slow. Long-range guided missiles and shells can decimate armored columns that dare to thrust through minefields and layered defenses covered by artillery and airpower. Instead of sweeping offensives, the Ukraine war has become a largely static conflict where immense preparations are made for attacks that might gain an obscure village or a few square miles of territory before the attacker halts to dig in and regroup.

"It is easier to mass fires than forces," Vershinin said in the RUSI analysis. "Deep maneuver, which requires the massing of combat power, is no longer possible because any massed force will be destroyed by indirect fires before it can achieve success in depth. Instead, a ground offensive requires a tight protective bubble to ward off enemy strike systems."

"Shallow attacks along the forward line of troops are most likely to be successful at an acceptable cost ratio; attempts at deep penetration will be exposed to massed fires the moment they exit the protection of the defensive bubble," said Vershinin.

This moving shield would consist of layers of defense systems, including air defense against drones and missiles, as well as electronic warfare to jam those drones and missiles by flooding their control frequencies with electronic noise. But this protection comes at the cost of rapid maneuver. That bubble must be carefully set up to provide interlocking coverage against multiple types of threats, and move in lockstep with the column.

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"Moving numerous interdependent systems is highly complicated and unlikely to be successful," Vershinin said.

Coordinating all these different weapons and jammers also requires skilled staff work that even advanced armies may lack. "Integration of these overlapping assets requires centralized planning and exceptionally well-trained staff officers, capable of integrating multiple capabilities on the fly," said Vershinin. "It takes years to train such officers, and even combat experience does not generate such skills in a short time."

As an example, Vershinin cites a hypothetical advance by a platoon of 30 soldiers. This would require multiple jammers to disrupt enemy drones, guided rockets, and communication systems. Engineers will have to clear a path through any minefields, and the infantry will have to coordinate with friendly artillery and drones. Failure to do this could be catastrophic: Russia is now firing 10,000 artillery shells per day, and this year it has already dropped 3,500 big GPS-guided glide bombs that have devastated Ukrainian positions.

"All these systems need to work as an integrated team just to support 30 men in several vehicles attacking another 30 men or less," Vershinin said. The preparations needed for a brigade- or division-sized attack — the kind that are needed to achieve decisive victories on the battlefield — can only be imagined.

All of this raises a deeper problem, especially for the West. Without maneuver, war becomes a battle of attrition, like the First World War, or siege warfare as with the Union and Confederate armies in front of Richmond in 1864. These kinds of wars are fought over years and cause slaughter on a massive scale.

"The West is not prepared for this kind of war," Vershinin said. "To most Western experts, attritional strategy is counterintuitive. Historically, the West preferred the short 'winner takes all' clash of professional armies."

To some extent, all wars are attritional: what ultimately destroyed the Third Reich wasn't a few defeats like Stalingrad and Normandy, but the cumulative losses from six years of relentless fighting. However, sustaining a war of attrition requires an emphasis on production, mobilizing resources for the long haul, and the ability to continuously replace losses. Victory goes to the side that can wear down the enemy while maintaining its own strength.

"The military conduct of war is driven by overall political strategic objectives, military realities and economic limitations," said Vershinin. "Combat operations are shallow and focus on destroying enemy resources, not on gaining terrain."

One question is whether the Western public will tolerate this mode of warfare. Vladimir Putin and his generals may not lose any sleep over suffering nearly 500,000 casualties in two years. But the average American or European may feel differently.

Michael Peck is a defense writer whose work has appeared in Forbes, Defense News, Foreign Policy magazine, and other publications. He holds an MA in political science from Rutgers Univ. Follow him on Twitter and LinkedIn .

Watch: What's next for the war in Ukraine?

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