Food 'Farmacies': The Path to Health is on Your Plate

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Subject: Food 'Farmacies': The Path to Health is on Your Plate

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There is an emerging 'health and wellness' sector, a market with a USD 4.5 billion potential, stretching from digital fitness to wellness tourism. Within this sector, food alone represents a USD 1+ billion opportunity. This promising and lucrative industry is contested by both the pharmaceutical and food industries, intersecting with the specialty ingredient and nutraceutical sectors.

But just as fashion trends shift with the times, so too do food trends, particularly in developed countries. Does that matter? Yes, because beyond the whims of societal change, trends can be fleeting and sometimes misleading.

Remember … 🎶

The era also saw a surge in margarine consumption, only for later research in the 1990s and 2000s to reveal that the hydrogenation process used to make margarine produced harmful trans fats. That was before we became aware of the health benefits of unsaturated fats.

The fear of dietary cholesterol swept through society. However, it's now understood that dietary cholesterol has a limited effect on blood cholesterol levels for most people.

While some diets demonized all carbs, complex carbohydrates are actually vital for health, providing sustained energy and supporting digestive health.

Gluten-free diets were promoted for weight loss and overall health, even among those without celiac disease or gluten sensitivity. For individuals without gluten intolerance, whole grains containing gluten are beneficial and part of a balanced diet.

The safety and nutritional value of foods depend more on their overall dietary context rather than whether they are labeled "clean. Also, not everything natural is healthy.

To save us from wrecking the planet, some pushed to eliminate animal products without considering balanced nutrition, leading to potential deficiencies in essential nutrients like B12, iron, and omega-3 fatty acids.

What do these fads all have in common? They captivate public interest, oversimplify complex nutritional science, and divert attention from evidence-based dietary advice. They can lead consumers to make choices that might not be optimal for their health, ignoring innovative, science-backed food options that offer balanced nutrition.

However, for the food industry to borrow the credentials of health specialists, they must overcome the heavy baggage of fads that have diverted consumers from science-backed food options.

Meet Nutrition From Water

From left to right: Poh Li Goh (Cargill), Rob Lilly (Cargill), Toby Lane (NXW), Jing Yu (Cargill), Yong Cheng Poh (Cargill), Alex Worker (NXW)

In this landscape, where consumers are often misled by fleeting food trends, Nutrition from Water (NXW) emerges as a beacon of scientific innovation and nutritional integrity. Based in New Zealand, NXW transcends the traditional plant vs. animal protein debate. This innovative biotechnology company is committed to delivering nutritional benefits that surpass those of conventional animal-derived sources, all while minimizing environmental impact.

By fermenting microscopic marine microorganisms, the company has developed its flagship product, Marine Whey™, which boasts an amino acid profile comparable to leading traditional animal proteins. It contains more essential and branched-chain amino acids than dairy whey and offers comparable digestibility. This versatile solution caters to a wide array of needs, including sports, medical, geriatric, and affordable nutrition categories. Marine Whey™ is poised to be an inclusive food solution that meets diverse dietary requirements.

Their pioneering approach has garnered attention from Cargill, which has been searching across the region for the best startup focused on the "Nutrition for Tomorrow." Dr. YongCheng Poh, Cargill’s External Innovation Leader, says, “NXW possesses a clear vision to revolutionize the protein industry by utilizing microalgae as a primary source of non-GMO protein. In addition, the team’s approach in offering nutrition that surpasses traditional animal-derived sources without harming the environment aligns with Cargill’s strategic focus on developing nature-based, science-backed, affordable nutritional and sustainable solutions that will positively impact people’s health and well-being across all life stages through active nutrition and healthy aging.”

Ready to test your food smarts?

If you feel there's still so much to learn and discover about nutrition but prefer to leave the science to the real experts, don't worry—you can still pick up valuable tips every day!

What's the best buddy of iron in spinach?

Hint: Vitamin C! It helps your body absorb non-heme iron in spinach by transforming it into a more absorbable form (ferrous iron).

Did you know?

Pairing whole grains with legumes can give you a complete amino acid profile. For example, rice and beans together provide a more balanced intake of essential amino acids than either food alone.

Bonus Question: What helps absorb magnesium in whole grains?

Dietary fiber, of course! It not only aids in nutrient absorption but also keeps your gut happy and healthy.

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Subject: Food 'Farmacies': The Path to Health is on Your Plate