Food Marketing Report: Developing Food Trends and Industry Challenges

This report examines the global food system, highlighting key issues such as unequal access to food markets and the environmental impact of intensive farming. It explores opportunities within the food industry, emphasizing the strengths of the Australian food industry, including its skilled workforce, high-quality raw materials, and food safety standards. The report also addresses challenges, such as the demand for ingredient traceability, consumer health concerns, and resistance to change within the industry. Key references include studies on food safety, supply chain sustainability, and consumer behavior, providing a comprehensive overview of the evolving food marketing landscape and its implications for businesses and consumers alike. The report emphasizes the need for the food industry to adapt to changing consumer demands and embrace innovation to remain competitive.

Food
Marketing

Two developing food trends
and issues
 The global food system follows the
series of steps.
 It includes:
1. Production
2. Processing
3. Distribution of food across the world.

 Firstly, the inability for the access of sufficient
amount of food is the major issue that are seen
globally.
 Across the world, farmers as well as consumers
do not have access to the market (nayak and
Waterosn, 2017).
 In several developing economies, it is the major
issue because they have lack of convenient
access to the market.

 It is true that the production of agriculture is the
huge driver of climate change.
 Intensive farming methods use the pesticides and
fertilizers that can result into the deforestation for
the agriculture.
 It has caused the several issues in the agriculture
issue such as less access to raw materials
(Rueda, Garrett and Lambin, 2017).

Opportunities in the food
industry
 The main strength in the food industry
are the :
1. Skilled workforce.
2. High quality of raw material
3. Higher food safety standards

 In terms of raw material, Australia has effective
control regimes for the several additives as well
as pesticides.
 This helps in growing the crops properly and
effectively.
 It also ahs the benefit of skilled workforce.
 People in Australia also have the high experience
in the food manufacturing (Harper, Shepon, Ohad
and Berry, 2018).

 When it comes to the manufacturing system in
Australia, they have high standard for the food
safety.
 It also ahs the safety of original inputs. It ahs
safety around the manufacturing as well as at the
time of shipping of the products.

Challenges in the food industry
 Wellness and health will drive the
innovation.
 Tracing of the ingredients.
 Resistance to change is also one such
issue prevalent among the Australian
Food industry.

 In the recent time, consumer consider their
health to be the important factor at the time of
choosing food.
 It has led the increment in the demand of
probiotics and omega oil (Lloyd, 2017).
 Due to this, it has become the challenge for food
industry to incorporate the new ingredients in the
present range.

 Customers also became increasing concerned
regarding the food provenance.
 It has increased the demand for the entire
information from where the ingredient has
became (Sartal, Carou, Dorado-Vicente and
Mandayo, 2019).
 The main challenge therefore is to be aware of
the demand of consumers.

 The food producers specially in Australia possess
some resistant to change.
 Due to the changing demand of the customers, it
is quite significant to bring the changes
accordingly.
 The resistance to such changes can become the
challenge for food industry (Lee and Sozen,
2016).

References
 Sartal, A., Carou, D., Dorado-Vicente, R. and Mandayo, L., 2019. Facing the challenges of the
food industry: Might additive manufacturing be the answer?. Proceedings of the Institution of
Mechanical Engineers, Part B: Journal of Engineering Manufacture, 233(8), pp.1902-1906.
 Rueda, X., Garrett, R.D. and Lambin, E.F., 2017. Corporate investments in supply chain
sustainability: Selecting instruments in the agri-food industry. Journal of cleaner
production, 142, pp.2480-2492.
 Nayak, R. and Waterson, P., 2017. The Assessment of Food Safety Culture: An investigation of
current challenges, barriers and future opportunities within the food industry. Food
control, 73, pp.1114-1123.
 Harper, M., Shepon, A., Ohad, N. and Berry, E.M., 2018. 3 The Challenges of Sustainable Food
Systems Where Food Security Meets Sustainability–What are Countries Doing?. Sustainable
Diets: Linking Nutrition and Food Systems, p.22.
 Lloyd, T., 2017. Forty years of price transmission research in the food industry: Insights,
challenges and prospects. Journal of Agricultural Economics, 68(1), pp.3-21.
 Lee, Y.M. and Sozen, E., 2016. Food allergy knowledge and training among restaurant
employees. International Journal of Hospitality Management, 57, pp.52-59. Barba, F.J.,
Parniakov, O., Pereira, S.A., Wiktor, A., Grimi, N., Boussetta, N., Saraiva, J.A., Raso, J., Martin-
Belloso, O., Witrowa-Rajchert, D. and Lebovka, N., 2015. Current applications and new
opportunities for the use of pulsed electric fields in food science and industry. Food Research
International, 77, pp.773-798.