Monday, 18 April 2011

MALNUTRITION: Business: Opportunities in Malnutrition Management

Malnutrition affects more than 925 million people globally. In developing economies initiatives address micronutrient malnutrition through supplementation and food fortification, whilst in developed countries it is under diagnosed and undertreated. This report outlines the various strategies and products that food companies have developed to combat the issue of malnutrition. It includes approaches to treating micronutrient deficiencies (e.g. fortified and genetically modified foods), and assesses malnutrition associated with eating disorders and the aging population. The report also identifies market opportunities for the food industry.
Scope of this research
Analyze different strategies that have been developed by companies to meet specific needs for both micronutrient and disease-related malnutrition.
Identify companies involved in global initiatives in the developing world and assess their business models for targeting emerging consumers.
Assess malnutrition in the elderly and its long term impact on health and disease, and the import of the elderly in future functional food development.
Understand how increased knowledge of the pathophysiology of eating disorders may lead to more effective nutritional therapy.
Evaluate how new technologies are being applied and to which foods in order to address malnutrition.

Research and analysis highlights
Globally 14% of people undernourished and 1 in 3 people in developing countries are affected by vitamin and mineral deficiencies. Food supplementation and fortification is a cost-effective way to address this issue and may provide the food industry with a new opportunity to address the nutritional needs of over 1 billion new and emerging consumers.
Eating disorders such as anorexia and bulimia are prevalent in adolescents affecting up to 3% of females. Recent research indicates that the incidence of eating disorders is on the increase particularly in boys (representing up to 10% of all cases in children and adolescents). Eating disorders may be affected by genetic and environmental factors.
Malnutrition is common in the elderly and is a major cause for concern. By 2020 it is estimated that almost 2 billion people will be aged over 60 and by 2050 nearly a 25% of the world population will be 60 or over. Companies are increasingly focusing on the development of disease-related nutrition to promote healthy aging.

Key reasons to purchase this research
What global initiatives are underway to address malnutrition in developed and emerging countries, and who are the major players?
Who is working in the field of biofortification and genetic engineering and when will new products emerge and how will they be received?
What impact does malnutrition have on the older generation, and hospitalized patients, and what disease-related products are under development?
What strategies are companies adopting to target malnutrition in the younger and older generation in the industrialized and developing world?
What role does nutrition education play in healthy eating and how can it be used to target malnutrition and eating disorders in today’s society?

Introduction; Malnutrition trends and characteristics in the developing world; The role of diet and food provision in malnutrition in the developing world; Recommended nutritional intake and nutritional education;
Global initiatives targeting malnutrition; Strategies for reducing the prevalence of malnutrition
Supplementation: Vitamin A; Innovative approaches to vitamin A supplementation; Fortification of foods;
Multinutrient powders; Ready-to-use therapeutic foods (RUTF); Fortification of staple ingredients; Flour fortification; Case study: Fortified flour (Interflour); Other flour fortification initiatives; Rice fortification; Case study: NutriRice (DSM/Bühler); Salt and seasonings; Fortified milk and milk powders; Oil fortification; Biofortification; Case study: Orange-fleshed sweet potato (HarvestPlus); Case study: The golden rice project

Leading companies
Abbott Nutrition; Ajinomoto Group; BASF; Groupe Danone; DSM Nutritional Products; Fresenius Kabi;
Nestlé Health Science; Unilever

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