Responsiveness to Change

Responsiveness to Change
Total food consumed by each individual (per capita food consumption) changes little from year to year.

This kinds of foods consumed changed continually, contributing to competition and making the industry change frequently.

Over 10,000 new food products are introduced each year.

The kinds of foods people eat change in response to many influences, such as demographic shifts: supply of ingredients; availability and costs of energy; politics; scientific advances in nutrition, health and food safety; and changes in lifestyle.

Attitudes toward food change consumption patterns. This means that the industry must respond too.

For example, fresh and frozen fruit consumption increased about 24 percent the last 27 years whereas red meat consumption declined about 10 percent.

For capita consumption of poultry, carbonated soft drinks and cheese increased markedly.

During this time, consumer attitudes about fat cholesterol and fiber changed.

Changes on government regulation of food additives, food consumption standards and labeling also require the food industry to be responsiveness to change.

Finally technical innovations such as ingredient modifications, new processing methods, new packaging methods and cooking advances, also forces the industry to respond.
Responsiveness to Change