Abstract:
This paper first presents food quality trends observed in the international context and the
manifestation of these and other trends within the food industry. From a consumer perspective,
improved knowledge on the composition and function of foods has contributed to many of the
changes in these qualities. This is due to an increased demand, and a subsequent response from the
food science industry. Science based education on health could continue these positive changes in
nutritional behaviour (demand), and continue the development of healthier food options provided
by industry (supply).
Changing agents in this process should be seen as believable and trustworthy. In the case of health
and well being, health influencers, such as scientists and medical practitioners, are seen as the key
towards change.
