Consumers want nutritious, low-impact food: How can innovation deliver at scale?

12 March 2026. From a growing focus on health and nutrition, to rising demand for lower-impact food, evolving consumer expectations are reshaping how value is created across the food sector.

The data reflects this shift, with 75% of Gen Z stating that environmental impact influences their food choices (Deloitte, 2025), and 84% of US consumers rating wellness as a “top” priority (McKinsey, 2025). But consumer expectations around health, nutrition and sustainability are no longer siloed – they have converged into a single commercial imperative for competitive advantage.

This webinar explored how companies are responding to changing consumer demand and utilising innovation to deliver products that meet both sustainability and nutrition expectations. We’ll look at how organisations are adapting and reformulating products, developing innovation levers, and balancing food functionality and sustainability – all whilst creating business value.

• Dorothy Shaver - Global Food Sustainability Director Unilever
• Caroline Reid - Senior Sustainability Director Oatly
• Alex Skidmore - Head of Market Intelligence Europe Griffith Foods

The panelists explored:

• Staying ahead of the curve: How can business capitalize on consumer demand rather than reacting to it?
• Adapting to new priorities: How are changing nutrition priorities and consumer awareness reshaping consumption models?
  
• Challenges vs solutions: What are the innovation levers driving commercial impact, and how are companies deciding what to prioritise across innovation, R&D, and sustainability?
• What’s next for value creation: The opportunities and limitations posed by a rapidly changing consumer landscape