An integrated approach to current trends in food consumption: Moving toward functional and organic products?

Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients

“…Consumption habits are becoming more diversified and directed towards more sustainable food options (Falguera, Aliguer, & Falguera, 2012). The range of plant species used for food is also becoming more varied, seeking to combine new ingredients with some potential health benefits, that could improve the health of the consumers but also with a major importance in ecological sustainability (Leonti, 2012).…”

Fermented beverages with health-promoting potential: Past and future perspectives

“…As developed society becomes more health-conscious, particularly in response to the 600 growing obesity epidemic, the market for functional food appears to be in a long-term, 601 sustainable trend (Bigliardi & Galati, 2013) (Falguera, Aliguer, & Falguera, 2012). Consumers perceive products that 614 are intrinsically healthy such as yoghurt, fruit juices and cereal as preferable carriers of 615 functional foods (Annunziata & Vecchio, 2011), reflected in the increase in the study of these 616 food types, and which may allow developers to exploit natural mineral and vitamin content of 617 foods and juices already perceived to be healthy.…”

Metropolitan farmers markets in Minneapolis and Vienna: a values-based comparison

“…Currently a worldwide movement of alternative consumers concerned with food safety, health, animal welfare, price, availability and social and environmental interests has been identified (Carey et al 2011;Falguera et al 2012;Lappo et al 2013;Spaargaren et al 2013). These common patterns in global alternative food consumption align with the primary values found in FM consumers in Minnesota and Vienna.…”