Food Supply and Sustainability : Food Consumption Trends

Running head: FOOD SUPPLY AND SUSTAINABILITY
FOOD SUPPLY AND SUSTAINABILITY

FOOD SUPPLY AND SUSTAINABILITY 2
Table of Contents
Rationale.................................................................................................................. 3
Identify current food consumption trends.......................................................................3
Consumer issues...................................................................................................... 3
Factors driving change within the food industry...............................................................4
Aims and objectives of research...................................................................................... 4
Existing literature on the subject..................................................................................... 5
Different areas of the supply chain...................................................................................6
Different sectors within food industries..........................................................................6
Structure, function and processes within the food industry and sustainability of food supply...........7
Structure within the food industry.................................................................................7
Functions of Food Processing...................................................................................... 7
Processes within the food industry................................................................................ 8
Sustainability of food supply....................................................................................... 8
Statistical Analysis.................................................................................................... 10
Conclusion.............................................................................................................. 10
Recommendations..................................................................................................... 11
References.............................................................................................................. 12

FOOD SUPPLY AND SUSTAINABILITY 3
Rationale
Identify current food consumption trends
Convenience
UK consumers are gradually having inadequate time due to longer working hours and their
culture. It has driven constantly evolve demand related to convenience and food on the go.
Consequently, food shopping habits have transformed with different consumers are now
giving preference to do either standalone daily shops and apply them to top up a higher
weekly shop (Freidberg, 2017). The advantageous of this is that they could implement
consumption related to their lifestyle whereas the declining likelihood of food going to waste.
But, for food and beverage manufacturers, it is essential for developing new products as it is
easier to cook and convenient portions (Rueda, Garrett, and Lambin, 2017).
The rise of healthy snacks
It is identified that healthy snacking has fuelled in part through increasing bloggers and social
media influencers who emphasizes on nutrition, diet, and wellbeing. In addition to this,
consumers now expecting more in their snacks, and have a need for a wider choice of health
benefits such as improving energy and strengths for endorsing regular patterns of sleep
(Kirwan, Maye, and Brunori, 2017).
Consumer issues
When food is remaining the source of pleasure for different consumers, it increasing the
higher extent of reported anxiety. It is identified that there are about 80% of European citizen
who are concerned regarding food safety and more than two-thirds of participants are
concerned regarding freshness and quality of foods (Freidberg, 2018). There are also
concerns regarding food safety higher in the UK as compared to the European average that
possibly demonstrates the legacy of BSE with less than two-thirds of UK participants feeling

FOOD SUPPLY AND SUSTAINABILITY 4
that food is safer in current times as compared to ten years ago (Tasca, Nessi, and Rigamonti,
2017).
Factors driving change within the food industry
Safety Regulations
Food safety plans and essential elements of preventative control rules is required by food
manufacturers for creating and integrating the system to monitor the food within the facility
and techniques to prevent hazards that can contaminate food. In addition to this, equipment
can cross-contaminated the allergens such as demonstrates a hazard (Canfora, 2016).
Manufacturers should assess and approve the suppliers by conducting a hazard assessment of
raw food in the context of suppliers. Technology is becoming appreciated by these new rules.
Some technologies are an internet of things that have proved significant in offering up to date
data on foods (Barling and Fanzo, 2018).
Plant Efficiency
A plant efficiency of manufacturing is relied on technology. Plants can be frequently used for
automating the equipment however the incorporation of artificial intelligence and machine
learning into food manufacturing enables manufacturers new strategies for saving the money
as well as, time (Galli, et. al., 2015).
Advance technology related to production lines can efficiently sort as well as, reviews the
individual foods. Executing machine learning could aid to decline waste by feasible supply
orders, and relied on previous demand and supply data. Other applications regarding new and
smart technology entail sensor systems in order to assess the equipment hygiene that is
valuable in facilities in which, cross-contamination could exist (Busse, et. al., 2017).
Aims and objectives of research
The main aim of this research is to address the food current food consumption trends,
consumer issues, and different areas of the supply chain. Another aim is to address the