Wageningen University & Research: Rethinking food design from sustainability to longevity
13 Feb 2026 | Wageningen University & Research
Professor Vincenzo Fogliano of Wageningen University & Research, the Netherlands, highlights the importance of making “the healthy choice, the happy choice,” aligning nutrition, affordability, and consumer acceptance of food products. He stresses the need to integrate sensory quality and cultural context into product development and highlights the gap between academic research and commercialization. Fogliano argues that longevity nutrition will be driven less by novel technologies alone and more by smarter redesign of traditional foods that people already know and enjoy.
