—-FOOD AS MEDICINE—-

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Food producers will have to meet the dual challenge of feeding the growing and aging population, while also responding escalating rates of non-communicable diseases, such as obesity and type-2 diabetes. With consumer and regulatory pressure mounting, the food sector is likely to respond by concentrating its innovation might on delivering products that keep people healthier for longer.

Supporting improved population health and spurred by mounting regulatory pressure, the food sector is likely to continue expanding its reformulation efforts. While, sugar reduction currently sits firmly in the spotlight, the cyclical nature of public opinion would suggest efforts to cut other baddies- sodium, trans fats for examples, will remain important moving forward.

Improving access to information on nutrition and functionality of foods is also prompting forward-thinking companies to look at what can be added to support health. High protein products supporting healthy aging, for example, are will continue to be an important growth area.