By Jennifer Mascaro Fox News | February 27, 2017 12:21:30A new trend has emerged in the food industry, as the popularity of healthier alternatives to processed food has grown.
In 2016, the average American ate 1,300 pounds of meat a year, the equivalent of more than four pounds of pork a week, according to the U.S. Department of Agriculture.
This number is expected to increase to more than 2,000 pounds by 2026.
The food industry has been using this trend to target its customers with new products that have become more nutritious and healthier.
Products like kale chips and coconut milk, and products that are vegan and gluten-free are gaining popularity among consumers.
“There is a sense that there are new ways of looking at what’s healthy and what’s not,” said Rachel St. John, a nutritionist and professor of food science at the University of California, Davis.
“We’re seeing a new way of understanding how food is made, how it’s processed and the way it’s served.”
St. John said there are two big trends: the rise of healthier foods and new methods of preparation that are using ingredients like salt and fresh produce to create healthy and delicious foods.
“If you look at the nutritional content of the products we eat, we’ve had a really dramatic change,” she said.
“What we’ve learned from our food and beverage industry is we’re going to need to adapt to what’s coming in the market.”
Some of the newer and healthier foods are being offered in new flavors, including the coconut milk variety, which is flavored with lemon and cinnamon.
“We’ve seen a trend where there are really healthier foods that are being packaged with fresh produce, such as coconut milk,” said Dr. Karen DeMarco, an assistant professor of nutrition and director of the Nutrition Program at the New York University School of Medicine.
“These products are very healthy and not loaded with added sugar or any of that junk.”
DeMarco said the trend is not new.
“The idea that healthier foods can be packaged with more of a nutritional value has been around for decades,” she told Fox News.
“I think that the shift to healthier foods is more widespread and it is happening all over the food business.
It’s a whole new world.”
Dr. Paul Schoenberg, a clinical nutritionist in the department of nutrition at Yale University, told Fox that there is a lot more to it than just the ingredients used.
“It is really about how they are packaged and prepared and that the quality of the product is as high as the packaging,” he said.
Schoenberg also said the new food is more of an evolution.
“I think the biggest thing that has changed in the last few years is that it’s less about the food, it’s more about the packaging, which has really changed the way that people consume and the choices they have,” he added.
“More and more people are starting to see that food should be made with whole ingredients and that there should be more variety in the ingredients that are used.”
The food trend is also helping the environment.
“As the food and food packaging industry evolves, so does our food system,” said DeMarco.
“The products that we eat are being made in our food production systems, and those products are then going to be delivered to our food retailers.”
With more and more ingredients being packaged in our foods, the ingredients we buy are also going to have more and less of them,” she added.
St. Thomas added that there has been a lot of progress in the past few years, including a reduction in the amount of greenhouse gases emitted by food manufacturing.”
The research on the impact of the food movement on the environment is growing, and scientists have started to pay attention to how the food has been processed and distributed.”
So you can’t have an environmental movement and a food movement without a healthy food industry.”
The research on the impact of the food movement on the environment is growing, and scientists have started to pay attention to how the food has been processed and distributed.
For example, a team of researchers at the Food and Agriculture Organization of the United Nations recently published a report that looked at the food that goes into our grocery store shelves.
They found that processed foods were significantly more carbon-intensive than their natural counterparts, with more than half of the carbon in processed foods coming from food processing and transportation.
They also found that the amount in fresh produce increased by more than two-thirds compared to organic produce.
This study was based on data from the U,S.
National Agricultural Statistics Service.