trfle
GER
Jian
Min
FOODTRENDS INTHE
21ST
CENTURY
ln
the 21st century, there may be
many more kinds
of
food
-
there are
80,
000 kinds of plants that are suitable
for
human
consumption but
we
have
explored
just
a
fraction
of
this.
The
natural tendency
lor
modern
busy
people would be
to take
instant or
semi-instant
food, as
after
work,
there
is
no
more
time
to
spend on
food
preparation.
ln
America, as many
as
10% of
all
workers
are
taking their lunch
in
their
car.
Otherwise,
health
conscious food would also be very
popular, e.9., slimming
food
items; the
safe,
tasty, convenient and
healthy
food
are
likely
to prevail
-
sausages
for
the
obese and atherosclerotics;
choles-
terol{ree
cheese; alcohol-free wine;
sodium-free
salt,
calorie-free
oil
and
milk
with special
fat
content,
etc.,
would
soon be
available.
"Organic"
and
"natural" food would become
more
popular than refined sugars and foods.
On the other hand, genetic engineered
food
may
continue
to
be criticized for
their "obscure" content and possibility
of aflecting the human body, hence, its
popularity may be guarded.
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