Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2

Abstract

BackgroundAmong the targets of the Sustainable Development Goals (SDG), target 2.2 focuses on ending malnutrition, including stunting, and wasting and overweight among under-5 children by 2030. These conditions increasingly co-exist within communities forming the triple burden of malnutrition, which negatively affects human health and the society, a situation currently exacerbated by the COVID-19 pandemic. Food science innovations are resulting in new approaches that can potentially thwart the triple burden. Nonetheless, there is an urgent need to intensify applied food science and technology research towards addressing all forms of malnutrition. Scope and approachThis commentary provides an overview of the current progress on the emerging food innovations for addressing malnutrition. We discussed the existing evidence related to food processing methods, food matrix factors, and nutrient bioavailability in relation to malnutrition. Neglected and underutilized crops were also discussed as a key factor in mitigating the triple burden. Key findings and conclusionsWith only ten years to the deadline, there has been a slow progress in achieving the SDGs, including target 2.2. While there is a need for basic research, we suggest increased effort in putting existing knowledge into practice, and in closing the gap and increasing collaboration between researchers, the industry, policymakers and consumers. These issues need to be integrated ab initio into research programs. While it is desirable to develop new knowledge, it is crucial to identify constraints affecting the application of existing knowledge in mitigating the triple burden in regions where the prevalence of undernutrition is at its highest.