The food world is in crisis. On the one hand, we are seeing an increase in the double burden of malnutrition in populations through undernutrition and obesity, with their co-morbidities of type 2 diabetes, cardiovascular diseases, cancers, and cognitive impairments causing public health concerns. On the other hand, shifts in demographics (aging populations), changing consumer trends (preference for fresh, local, and organic foods), and access to new nutritional knowledge (health claims, health impact of disqualifying nutrients – see Box 1) have opened up gaps between necessary food solutions and existing product offerings. This crisis primes the food world for disruptive innovations.
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