Key findings

Ingredient functionality is pivotal in bridging deepening nutritional imbalances

Health and nutrition traits are close to becoming consumers’ top priority in foods, along with affordability. However, consumers in low-income brackets particularly lack micronutrients, leading to conditions like blindness and anaemia, whilst more mature markets see excessive consumption of sugar, salt, fat and protein, and struggle with rising obesity.

Need states and gut-organ axes will define health positionings

Gut health will take more centre stage, notably through its interactions with the brain and other organs. Probiotics, especially through bacteria and fungi fermented foods, but also algae in the longer term, hold promise in addressing these consumer needs. This must, however, increasingly be targeted to consumers’ gender, life stage and desired health benefits.

Ingredient supply must aim for greater agro-biodiversity

Food insecurity and nutritional gaps are largely caused by dominant agribusiness models, whereby ingredient sourcing is based on a few widely produced, resource-intensive commodities. The future must entail less meat consumption and a greater diversity of plant-based foods to reduce nutritional gaps.

More local, climate-smart crops must be grown

Disruptions to food supply, driven by global warming and related severe weather events, have become much more frequent. A more local and seasonal approach to ingredient sourcing will not only help to boost countries’ self-sufficiency in essential food supply but will also make food production more climate resilient.

Legislation to push greater nutritional balance and commodity sustainability

Beyond reducing sugar, salt and fat, controlling a product’s food matrix will become key amid the ultra-processed food debate. On the sustainability front, the EU’s Deforestation Regulation will be among the most influential laws on food production systems.