Page 23 - Food&Drink magazine Feb-Mar 2023

regenerative and sustainable livestock production.”
Farming practices are one thing, but nutritional equity is also fundamental to food innovations and product development from large corporations to start-ups.
Technological processing, food innovations, and fortification are all tools that the food industry can use to improve the nutritional quality of the food supply, making good food better.
Repurposing low cuts of meat or offal as nutritionally dense ingredients or processing sugar cane pulp as a phytonutrient rich fibrous ingredient for use in bread flour can go a long way to balance health equity globally.
It is not appropriate to undermine nutrition and health for all from a place of social privilege for some.
Likewise environmental sustainability is not more important than nutritional quality and health longevity.
Privilege has historically been a defining factor between those that thrive and those that dive.
Let’s learn from history and use our privilege for everyone’s betterment. ✷
TOP: The South African township of Chatsworth, Durban, where the author was born.
ABOVE LEFT: Cheap, processed, plant-based foods designed to imitate the taste of animal proteins often lacks the necessary nutritional quality.
ABOVE RIGHT: One of the many food relief operations in Chatsworth, providing rice and curry to the community.
•
•
• •
www.foodanddrinkbusiness.com.au | February/March 2023 | Food&Drink business | 23
NUTRITION