智威汤逊：2017食品与饮料报告(英文版)(55页)（55页）.pdf

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1、TRENDS AND FUTURES 2017 FoodDrink FOOD + DRINK2INTRODUCTION Policy makers are sitting up and paying attention. In 2014, the US Food and Drug Administration ushered in its first major update to the nations Nutrition Facts labels in more than two decades. The finalized rules, published in 2017, includ

2、e for the first time information on added sugars. Public Health England is challenging businesses to cut sugar by 5% in 2017 and by 20% by 2020, and is also revising sugar labeling to make content clearer to consumers. The restaurant trade is also taking heed. Many chefs are being more transparent a

3、bout additives, observes Michael Harlan Turkell, author and host of The Food Seen, a podcast that explores the crossover between food, art and design. “Even more so, Im seeing it in businesses like Dig Inn, Sweetgreen, Tender Greens. the fast-casual option over the fine-dining projects.” This wont s

4、olve the industrys health challenges overnightbut its progress. Silicon Valley food pioneers and shrewd entrepreneurs are also responding with new solutions to counter the global food crisis. Cultured meat, slow-grown meat, plant-based alternatives and “clean” products that cater to millennials desi

5、re for healthy on-the-go snacks are on the rise. Consumers in general are exhibiting a more considered attitude to food consumption. They are more aware of the environmental and health implications of eating too much red meat, salt and sugar, and are also becoming more familiar with a wider range of

6、 protein choices. Seven and a half billion mouths to feed. Two billion metric tons of food waste to tackle each year. A carbon footprint that represents a quarter of all greenhouse gas emissions. The scale of the challenges facing the global food and drink industry seems immense, but there is cause