The role of governments is crucial to introduce affordable proper nutrition to mass consumers via the fortification of staple foods, particularly in countries with large populations such as India and China.
The company’s functional ingredients for alt dairy products such as plant-based yogurt contains four starter cultures and five ready-to-use consumer concepts and aims to close the gap in taste, texture and nutrition.
Researchers from Nottingham University Hospitals (NUH) created a vanilla ice cream enriched with vitamins and amino acids to bolster patient nutrition, scooping an industry award along the way.
China is considering mandating mass nutritional fortification for various staple foods in order to boost public health and combat nutrient deficiencies.
A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.
Nestlé has upped its efforts in the personalized nutrition trend with the rollout of the Wellness Ambassador program that combines artificial intelligence (AI), DNA testing and Instagramming food to tailor nutrition for Japanese consumers.
