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Index
[Cover and Title]
About the book
Vita
CONTENTS
Prof. Dr. Patrick Aebischer: FOREWORD
INTRODUCTION
THE FUTURE OF FOOD—PERSONALIZED, SCIENCE-BASED, RESOURCES EFFICIENT, CARING
CHAPTER 1: ON THE WAY TO NUTRITION OF THE FUTURE
Global megatrends on the consumer side
The Silver Society—On the road to an aging world
Chronic diseases are increasing
The trend towards growing health awareness
The role of health in today’s competitive society
Individualization is particularly evident through food
The tasks of the new food science
Life Sciences—A new dimension of science as a solution
CHAPTER 2:FROM THE BEGINNINGS OF INDUSTRIAL FOOD PRODUCTION TO TODAY
When the specter of hunger dominated the world
Population growth and food shortages
With industrialization came prosperity
Personalities made history
Soldiers need long-lasting food
Cans conquer the market
Major advances in the dairy products industry
Completely new products come on the market
The importance of the food industry is growing
The discovery of beet sugar
Chocolate—a tempting product
Cold Preservation
What has changed since the baby boomer period
Ice cream—from specialty to mass product
Coca-Cola—from medicine to a lifestyle
Preparing Food quickly, easily and better
The challenge to capture the aroma of coffee
Breakfast from the sanatorium
The international food industry
Pepsico: switch to healthier foods
Unilever: sustainable production of agricultural products
Coke: reduction of calorie content
Mondelez: incentives for responsible consumption
Danone: health through nutrition to as many people as possible
Naturalness as a guiding principle
The development of research from its beginnings to nutrigenomics
Coexistence of basic research and practical development
Nutrition as the most important internal growth target
Steps towards molecular nutrition
The world’s largest private network of Food Research
CHAPTER 3:HOW CAN A GROWING WORLD POPULATION STAY HEALTHY AND LIVE LONGER?
Societal changes affect the global food industry
Environmental aspects come to the fore
Life Science and Health
More research in the food industry
Food to stay healthy and fit
Macro- and micronutrients are essential
Bioactive substances in foods
Clearly defined nutritional criteria
Taste must be preserved
How the global food industry is structured
The European Union—outwardly strong, inwardly fragmented
The USA’s focus on out-of-home
The supply of global and local markets
How the global food industry works
Demography and purchasing power
Trade is gaining importance
Food safety remains a challenge
CHAPTER 4:LIFE SCIENCES AND THE REVOLUTION OF BIOLOGY, NUTRITION AND HEALTH
The mission statement—A personalized diet for different population groups
Understanding how the body really works
Genetic research looks for unknown patterns
The environment determines the gene pool
How genes and food influence each other
Biomarkers help diagnosis
Metabolomics—on the trail of metabolism
The microbiome—a community for the entire life
With birth the development of the microbiome begins
Living a long and healthy life as a research target
CHAPTER 5:THE RESPONSIBILITY OF THE FOOD INDUSTRY
The consumer is the focus from the very beginning
The growing market for specialty and wellness food
The idea of a “Nutrition, Health and Wellness Company”
HealthCare Nutrition—Nutritional solutions for people with specific medical conditions
Nestlé Health Science Company—a new health frontier arises
Cooperation and takeovers strengthen the scientific foundations
Nestle Skin Health for the health of skin, hair and nails
Nutrition as therapy
Competition for a longer life
Solutions for certain life situations and risk groups
Poor nutrition makes one aggressive
Food for extreme situations
CHAPTER 6:THE RESPONSIBILITY OF POLICY
Preventive health systems as part of global health
Ensuring fair competition as a political task
CHAPTER 7:THE RESPONSIBILITY OF EACH INDIVIDUAL
What can we decide and what not?
Not all decisions are made in the head
Traditions, diet myths and ideological trends
Diet myths instead of knowledge
Back to nature—the yearning for the original
The 7 diet types
Quality as a growing trend?
From diet to lifestyle
How the social environment shapes our eating habits
Destructuring the daily routine leads to the snack culture
Stress affects eating habits
Time pressure affects eating behavior
The trend is towards convenience products
The influence of diet on health
Gluten and lactose—The Free-from trend
Coffee is more than just a stimulant
The properties of spices
From general nutrition advice to specific recommendations
The first 1,000 days are the most important
Proper nutrition for every age
How eating habits are formed
Changing eating habits is difficult
CHAPTER 8:MILESTONES ON THE WAY TO THE FUTURE
What is conceivable, what is possible?
Food with new quality
The benefits of genetic testing are not yet clear
Big Data opens new possibilities
APPENDIX
WHO—guideline and values for the consumption of sugar, salt and trans fats
1. Healthy diet
2. Information note about intake of sugars recommended in the WHO guideline for adults and children
Free sugars versus intrinsic sugars
Strong recommendations
Further reduction: a conditional recommendation
WHO guidance on dietary salt and potassium
Total fat and fatty acids
Summary of Total Fat and Fatty Acid Requirements for Adults, Infants (0–24 months) and Children (2–18 years)
Conclusions and Recommended dietary requirements for trans-fatty acid intake (TFA)
NOTES
Introduction
Chapter 1: On the way to feeding the future
Chapter 2:From the beginnings of industrial food production to today
Chapter 3:How can a growing world population stay healthy and live longer?
Chapter 4:Life Sciences and the revolution of biology, nutrition and health
Chapter 5:The responsibility of the food industry
Chapter 7:The responsibility of each individual
Chapter 8:Milestones on the way to the future
LITERATURE
ACKNOWLEDGEMENTS
INDEX
[Copyright notice]
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