Evermore people all over the world are expressing concern about nutrition, health, and food. The health mindset of society is getting far more aware and it is now compulsory to manufacture and deliver food to global expectations, from small medium-sized food companies to fast-food franchises or luxurious hotel kitchens.
Food trends emerge as obvious reflections of broader shifts in culture within a society. Many who learn to decipher it right would be able to comprehend the benefits of the new mindset of the future in this manner.
The classic breakfast-dinner idea is replaced by several meals and snacks. The trend that too many people choose to consume at work or outdoors rather than eating at home with their families play a crucial role in this trend. Snacks are minimal but high nutrient value foods. These include bowls, tapas, noodles, smoothies, rolls, as well as vegetarian burritos or hamburgers made from plant beef. This current fad’s slogan is “any kind of nutrition at any place.” Other developments that have been common for a long time are now part of this movement: high nutritional content, natural, local, fresh, fair price items, vegetarian, and even vegan foods.
In simplest terms, individuals who are not vegetarian or non-vegan but don’t put animal protein at the heart of their diet are considered flexitarians. When a Flexitarian eats meat or fish, it must be extremely healthy and organic. According to the Statista web portal, these people constitute about 5% of Europe’s population. In the USA, the ratio is 6%. On the continents of Asia and Africa, 16 % of the population now seems to be flexible.
Vegetarianism / Veganism
Feeding without meat isn’t an innovation. We recognize that in more prehistoric times, certain people have only consumed a plant-based diet for nutritional, ethical, or moral purposes. Owing to social factors, this prevalence is considerably higher in Asian countries. For example, 38% of India’s population is vegetarian. Vegetarian Asian kitchen is an excellent example for western nations, with rice, veggies, and fruit dishes that are very popular nowadays.
Source: Statista 2019
Though its actual percentages in the total can appear poor at first sight, it is a reality that the “veggie” surge in the food sector was driven by vegetarians and vegans. Taking into consideration the attempts to provide healthier opportunities for livestock farming and to eliminate greenhouse gas emissions from mass agriculture, we may conclude that vegetarianism and veganism have earned a special position in the culinary industry as a sustainability movement.
Will an organization that does not meet with global norms thrive while consumers become so conscientious and their eating patterns alter and their lifestyle is drastically built?
The HACCP certification significantly contributes to the control of production in food and beverage enterprises. These can be mentioned as follows:
• Guarantees that food protection in industries is regulated within the context of the system.
• Guarantees that microbiological, chemical, and physical risks associated with food processing are regulated.
• Offers guidelines such as general language, manufacturing methods, management protocols, and documents to assist all food and beverage companies in food safety, thereby promoting the role of regulatory authorities.
• Enables evaluation of the efficiency of the food processing sector. In other terms, the performance assessment carried out within the HACCP certification seeks to regulate the production of food in the business and to ensure that this operation is healthy.
• Guarantees that the current system, from the purchase of food processing products to the supply to the consumer, is closely checked. In this sense, the HACCP offers a preventive solution to the production of food rather than a corrective one.