Preamble

This report was convened by the Foundation for Innovation in Healthy Food, as a first step towards systematically identifying the most promising concepts for continuous improvement of commodity foods. The focus of this process is to identify ‘mainstreamable’ traits. These traits or processing changes lead to no material cost increase to the farmer or others across the supply chain; and they maintain consumers’ enjoyment of their foods without food reformulation or major processing changes. At scale, the most attractive options provide material public health benefits for people of all socioeconomic groups globally.

Acknowledgements

Special thank you to Daniel Gallaher, Stanley O. Samonte, and P. Stephen Baenziger for playing key roles in drafting the report. Also thank you to the team developing the concepts and their reporting, including: Katie Brown, Brett Carver, Kirsty Crews, David Douches, Mike Gore, Aymeric Goyer, Mary Guttieri, David Holding, Alison Lovegrove, Seth Murray, Roy Navarre, Shannon Pinson, Peter Shewry, Brad Seabourn, Sunish Sehgal, Endang Septiningsih, Ed Souza, Tadesse Teferra, Isabel Vales, Rod Wallace, Jennifer Yates, Xiaofei Zhang