Consumer food trends and food safety: challenges in modern food systems

This commentary explores the interplay between modern consumer trends toward healthy and sustainable diets and the emerging challenges related to food safety. While these trends are most pronounced in high-income countries, similar shifts are gradually appearing worldwide. As the world tackles the complex agenda of feeding 9 billion people in a way that is safe, sustainable, and affordable, there is a temptation for scientists and regulators to consider trade-offs - what, if any, food safety compromises can or should be made in order to meet sustainability goals. Key consumer trends such as demand for “natural” and preservative-free products, reformulated foods with less sugar and salt, interest in raw and minimally processed items, and the growing popularity of plant-based and fermented foods illustrate the tension between health, sustainability, and safety. These trends often introduce unintended food safety risks, underscoring the importance of integrated, science-based approaches. The article highlights the role of education and communication in ensuring that both sustainability and safety are achieved within food systems. Ultimately, while consumers expect food that is both safe and sustainable, most are unwilling or unable to pay a premium, adding another layer of complexity for the food industry.