Health & Nutrition In-Depth Focus 2017

• Functional ingredients – from fiction to facts
  Muriel Henrion, Research Scientist and Emilie Labat, Specification Manager, Nestlé
  Food habits have greatly evolved in recent decades. In addition to aspects such as taste, quality, safety, and convenience, consumers now also expect processed food to be nutritious and sustainable. Factors such as our ageing population, growing levels of obesity and type II diabetes, and increased occurrence of cardiovascular diseases have urged consumers to seek, beyond nutritional requirements, health-promoting benefits in the food they consume. Interest in these so-called functional foods has thus drastically increased in recent years…
• The benefits of lower-protein infant and follow-on formula and the long-term impact on health
  Diana Salih, Nutrition Graduate, Nestlé UK
  With the global rise of obesity in children and adults and the subsequent impact on public health, early nutrition programming has become an area of growing interest. One possible mechanism of such programming is the ‘early protein hypothesis’, proposing that a high-protein intake during infancy and early childhood may increase the risk of adverse health outcomes, such as obesity, in later life…