For the first time in history, across the globe people aged over 65 now outnumber children under five, according to the UN. By the middle of this century there will be more than twice as many. In Europe, the population of over 65s is expected to reach almost 150 million by 2050.
These facts very clearly present massive opportunities for the food industry to capitalise on the specific needs of what is a rapidly expanding, and often affluent, consumer group keen to explore foods associated with slower cognitive decline.
Are we making the most of these opportunities?
According to a
