The University of Florida Institute of Food and Agricultural Sciences are already predicting trends for 2016. Their research indicated that “total sensory foods” will be on the climb as consumers want more than aroma and flavor alone. They predict there will be a decline in grilling, as they say, because of concerns about the safety of red meats and meats cooked in conditions that may char or add smoke. Further, they say probiotics will continue to be an important part of our health and diet. As for issues in the industry, they say continued implementation of the Food Safety Modernization Act will ensure further safety of food. As for reducing food waste, researchers say proper food storage will play a role in reducing waste. Finally, the University predicts we'll see more fish products that emphasize product origin or that highlight fishery sustainability. The research says, for example, fish might be labeled, "sustainable, small-batch salmon."
Welcome
