In recent years, there have been several trends in the area of “healthy eating,” particularly toward plant-based diets and plant-based proteins but micronutrients and the resulting nutritional deficiencies have also come into focus.
Plant-based diets—such as those featuring pea, lupine, or seaweed proteins—are becoming increasingly popular because they are nutrient-rich, environmentally friendly, and free from animal suffering. Fermented foods like sauerkraut or kimchi can promote gut health through probiotics and also help reduce inflammation.
Eating habits such as “flexitarianism” and “clean eating” are also frequently mentioned in this context. They emphasize unprocessed, locally sourced ingredients for long-term prevention rather than dieting.
This area of focus at ZERN is specifically concerned with how we can promote “healthy eating,” what is actually involved in eating healthily, and how we can create structures that enable the agricultural and food industries to develop in a positive and economically viable way .
Kefir made from raw milk: potential for direct marketing, health, and regional nutrition