Nutrition for future foods

The primary function of food is to provide the body with necessary energy and nutrients. The food we eat is also central to our health in many other ways. In fact, five of the leading risk factors for disease and death are linked to our eating habits. When seeking solutions for sustainable food in the future, it is therefore important to include nutrition and knowledge about the health effects of various ingredients and foods, so that we do not risk missing the target. 

RISE offers scientific expertise and guidance in nutrition-related matters, with a particular focus on product-specific issues and sustainable nutrition. Our work is based on current dietary recommendations and nutrition guidelines, as well as the latest scientific research in the field of nutrition. We collaborate with companies in both commissioned assignments and research projects.

We support companies in reformulation, product and portfolio development, communication, the development of nutrition policies, and strategic health initiatives.

We offer:

• Guidance and methods for integrating nutrition into life cycle assessments (LCA) of foods (so-called nutritional LCA)
• Assessment of the nutritional quality of products and product portfolios (“where we stand today”)
• Development of nutrition criteria (“where we want to go”)
• Guidance on the importance of raw materials, ingredients, and processing technologies for a product’s nutritional quality
• Bioavailability – including in vitro-methods and microscopy to estimate nutrient availability in relation to the product’s food matrix
• Interpretation and application of labeling regulations, with a focus on front-of-pack labeling and nutrition and health claims
• Educational and capacity-building activities tailored to company needs – e.g. reports, workshops, lectures, and training programs

Some areas that we often receive requests for are:

• Nutritional aspects related to the protein shift; plant-based alternatives to meat and dairy, seafood and innovative protein sources
• Antinutrients
• "Ultra-processed foods"
• Salt
• Sugars and sweeteners
• Sustainable nutrition and nutritional LCA