Future Food Consumption Trends: Challenges for the Food Industry and Its Processes

Consumption trends have shifted towards added-value, natural, less-processed, and more nutritious foods. Key factors shaping these trends include animal welfare, sustainability, globalization, cultural influences, socio-demographics, food safety, health, and nutrition. This structured and narrative review, following a systematic approach, analyzes future trends in food consumption, considers preclinical and clinical studies, and examines related industrial challenges. A comprehensive search across Scopus, Web of Science, and Google Scholar was conducted, including original articles and reviews on food consumption trends or industrial processes, using Boolean operators. Potential gaps and biases of the analyzed articles were also included. Of 8742 articles, 58 studies were included. It was found that animal welfare has led consumers to adopt plant-based alternatives, protein, and more sustainable food consumption. Rising health awareness has led to the development of personalized nutrition, functional, and nanoparticle-encapsulated nutrient-based foods. Physiologically, trends indicate improvements in body weight, glycemic control, and lipid profiles, whereas emerging formulations show promise in enhancing cognitive function and nutrient bioavailability. Industrial challenges include refining and scaling up new technologies, encouraging sustainable production practices, ensuring food safety, fulfilling consumer demands, and developing safe, nutritious, and functional foods. Compliance with global health regulations should be prioritized. Continued multidisciplinary research is essential to understand the impact of emerging food trends on consumer health.