Our youth are so much more conscious, sensitive, and selective about food compared to previous generations. They attach great importance to issues such as health, sustainability, ethical production, and innovative flavors. This is so wonderful, and instead of just listening, they expect us adults to put these expectations into practice. Believe me, I learn so much from them, I can't even describe it, and I will continue to learn.
* Healthy and natural eating: natural foods free of additives, artificial preservatives, and chemicals
* Organic, clean-label, and functional foods (probiotics, superfoods)
* Low-sugar, processed-food-free alternatives
* They are conscious of the environmental and ethical impacts of animal products, which is why they prefer plant-based milks, meat alternatives, vegan cheeses, and protein sources (of course, not only vegans, but also flexitarians choose these products)
* Environmentally friendly and sustainable food production brands that keep their carbon footprint low
* Promotion of companies that use recyclable packaging, aim for zero waste, and follow environmentally friendly production processes
* A greater number of companies that support local producers and offer an existing ethical supply chain
* Much greater popularization of innovative and functional products (e.g., protein bars, adaptogen drinks, collagen-containing foods) within our own country
* Alternative proteins and fermented foods developed with technology
* Products from world cuisines, as they are a generation open to new tastes and different cuisines
* Preservation of ethical values at every stage of the food chain
* Transparent sharing of brands' production processes
* Increase in Fair Trade certified products, as they trust them much more
* Digital innovations such as online ordering, QR codes for content information, and smart packaging
* Increase in fast, easily accessible, and personalized food options
In conclusion, our youth are turning to healthy, ethical, environmentally friendly, and technologically innovative foods. They have expectations that are very different from traditional norms and want the food industry to adapt to this change.
