ABSTRACT
Consumer’s wants, needs and desires have driven the greatest advances and the most significant changes in food processing in the last two decades (Exhibit 118.1). Consumers are increasingly aware of the health benefits and risks associated with consumption of food. At a time when they are requiring less extreme treatments (less heat and chill damage), with lower levels of salts, fats, acids and sugars and/or the complete or the partial removal of chemically synthesized additives, there is also an increased demand for convenience foods with fresh attributes and long shelf-lives.
