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Beyond Basic Nutrition: Why density now defines food innovation
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How are changing intake patterns and portion economics redefining what food is expected to do, and how do those shifts alter performance expectations for nutrition?
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What does nutrient‑first design actually mean in practice across R&D, formulation and sourcing, rather than as a positioning claim?
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Where are legacy portfolio structures, products, formats and ingredient systems, breaking down under GLP‑1 adoption and increasing scrutiny of ultra‑processed foods?
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Which outcomes are companies now actively prioritising in product design, such as satiety, muscle preservation and metabolic resilience — and how consistently are these priorities being applied?
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