Over the last decade, two opposing diet trends have significantly risen in popularity: poultry meat and plant-based meat alternatives. For any food manufacturer, increasing and expanding production to adapt to these consumer demands creates new, and sometimes diverse, inspection challenges.
In an effort to combat diet-based health risks, many consumers are switching out overly-processed foods for high-protein, low-fat, nutrient-rich products. “Healthy eating” has become a priority for consumers, and they are eager to reduce consumption of processed foods, sugar, fat, salt and, for some, red meat. In the United States, health and sustainability also featured highly on the list of mindful food choices, suggests a McKinsey Insights report on conscious eating.