Facts: Trends for Health & Nutrition 2020

Sustainability: 
This means meeting the needs of the present population without compromising the ability of future generations to meet their own needs. Sustainability is an approach to balancing different, and quite often competing needs, against the awareness of the environmental, social and economic limitations businesses face.

Naturally Functional:
Health benefits that are inherent in foods. As we learn more about nutrition science, we’re beginning to understand how different food components interact with each other and within our bodies. 

Carbs:
Carbohydrates have been recognised as the main source of energy for our body, but the type of carbohydrate we’re eating matters for our health. Whole grains and fibre have strong links to health and are under-consumed by most people

Sugar:
Sugar has been a main nutrition target in foods and beverages for years. Public health recommendations and tax legislation continue to emerge globally, driving reduction in sugar content of foods across all categories. Natural sources of sweetness still has the most appeal. Food-based solutions, such as fruit purees, can deliver extra nutrition alongside sugar for more permissible indulgence

Fat Reborn:
Fat has done a major flip in recent years. From people opting for no-and-low fat options, we’ve seen high fat diets such as the ‘ketogenic diet’ increasing. Unsaturated fats, like in olive oil, oily fish, nuts, avocados, are an essential part of the diet and are linked with many health benefits.