ANFS102 Lecture Notes - Lecture 1: Magnolia Bakery, Paleolithic Diet, Strained Yogurt
14 Jun 2018
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Feeding 9 billion by 2050-70% more food necessary
Percentage of farms decreasing-below threshold to feed population
Farms becoming monopolized, decrease of farmland available
Pulses:lentils, seeds, beans: way to meet these challenges
Blending of Science and Traditional Agriculture
● 1 in 8 people in DE struggle with hunger
● Food desert: (often) urban areas with limited access to fresh produce, but plethora of
convenience stores selling fast-food/unhealthy snacks
● Turning to community gardens, school gardens, local growers
● Nutritional education-start healthy habits young
● Food supply is a huge chain involving lots of money
○ Average consumer spends 12.99% of income on food
Food Trends
● Ex: chocolate-mainstream, chocolate everything
○ Chocolate breakfast
● Staying on trend requires understanding of consumers, culture and economy
● Taste in America is always changing
○ Omnivorous and open-minded
○ Anything-goes food culture
● Represent the evolving needs of people
○ Economic, health, social, political
● Food trend analysts and ‘translators’ compile market research, develop tours for
companies, product development
○ Need to get ahead of trend before it actually becomes one
● Fad: superficial manifestations of trends
○ Paleo diet
○ cronut
● Trend: Slower paced evolutions with deep cultural roots
○ Greek yogurt
○ Sriacha
○ Courier birth: trend follows another trend or is spawned from a different industry
○ Fusion births: multiple influencing factors
● Four stages
○ Chaos
○ Blips
○ Shadows
○ trends
Red Velvet: Fad or Trend?
Roots in 1930s
Has grown monumentally since 2009, exploded in 2011
Cupcakes
Sex and the city started trend
Magnolia bakery
9/11- need for comfort and nostalgia?
Trend is dead now?
Ex: crumbs going out of business
Healthy:trend of fad?
Health conscious consumers
Seek snacks
Seek clean labels
Baconmania
Has huge history in US
-GMOS: organisms in which the DNA has been altered in a way that doesn’t occur naturally by
mating and/or natural recombination
Some perceived advantage to producer or consumer
Either cost wise, greater benefit (durability or nutrition) or both
-Current issue regarding use of GMOs is labeling
-Farmers have been creating new organisms by modifying genetic structures since the start of
agriculture
-Cross breeding, happening since 1500s by swapping DNA
-change specific traits in lab, only one, no negative effects on others
-extensive research
-Consumed safely around the world
-No evidence of harm
-Safe for kid
-No increased risk of allergens
EPA, USDA, EPA
10% of fields planted with GMO crops
9 million dairy cows in US
50% of cows on farms with 500 cows or less
“Family Farms”
50% of cows on farms with more than 500 cows
“Factory farms”
In face of decreasing profit margins dairies have expanded in size the remain economically
viable
Most dairy farm owners come from dairy famil
Expand to stay in business
>90% of farms owned by a family
Document Summary
Feeding 9 billion by 2050-70% more food necessary. Percentage of farms decreasing-below threshold to feed population. Pulses:lentils, seeds, beans: way to meet these challenges. 1 in 8 people in de struggle with hunger. Food desert: (often) urban areas with limited access to fresh produce, but plethora of convenience stores selling fast-food/unhealthy snacks. Turning to community gardens, school gardens, local growers. Food supply is a huge chain involving lots of money. Average consumer spends 12. 99% of income on food. Staying on trend requires understanding of consumers, culture and economy. Food trend analysts and translators" compile market research, develop tours for companies, product development. Need to get ahead of trend before it actually becomes one. Trend: slower paced evolutions with deep cultural roots. Courier birth: trend follows another trend or is spawned from a different industry. Has grown monumentally since 2009, exploded in 2011.
