Never before have we seen such an explosion of interest in our food--what's in it, who produced it, where it came from. Consumers are demanding purity and transparency. They want fresh food with limited processing—and convenience and creativity too. Fifty percent of us are eating alone, snacking is on the rise, and the family meal on the decline. And consumers are less loyal than ever. What does all this mean to traditional food companies? As they re-formulate recipes, acquire natural food brands, and strive to reposition themselves to attract health-conscious, sophisticated consumers, what is their game plan to stay relevant in the midst of a cultural shift?