EXIGÊNCIA DO CONSUMIDOR PERANTE A INDÚSTRIA DE ALIMENTOS: REVISÃO DE LITERATURA

Abstract

With increasing consumer demand due to knowledge of the harmful effects of sodium, sugar, evidence of gluten and lactose allergies, as well as the search for light and diet foods, which pose challenges for large and small industries that have increasingly unfolding to meet the needs and demands of its audience, which reveals the need to discuss the following issue: “What are the consumer demands on the food industry?”. This work was a Literature Review, that is, the approach and inclusion of theoretical and empirical literature, and other studies, through quantitative and / or qualitative approaches, which resulted in a synthesis of published studies. It has been observed that human food has changed, the search for processed foods that are quick and easy to prepare if not ready for consumption has increased, but these are generally rich in fats, sugars and sodium, full of preservatives and dyes, which led to the observation of consequences of poor diet, poor in nutrients. It has been observed that industries have been unfolding to meet the needs and requirements of their audience, having as limitation the change in taste that results in their rejection, and the reduction of preservatives that reduce the shelf life of products. Industries must still adapt and make substitutions in their food formulations by replacing artificial colors and preservatives with natural products that do not negatively impact health and benefit them.