Nutrition

Trends
Report 2023
10 Key Nutrition Trends

Annual Nutrition Expert Survey by NUTRITION

HUB and the German Federal Center of Nutrition
CONTENT
Intro - About this report 03
The 10 key nutrition trends 2023 04
Trend 1: Climate-friendly & sustainable nutrition - An opportunity for change 05
Trend 2: Plant-based nutrition - A transition from novel to mainstream 10
Trend 3: Digital nutrition consultation - From your laptop to your dinner table 11
Trend 4: Convenience & healthy food "to go" - Healthy or fast? Both, please! 13
Trend 5: Personalised nutrition - One size fits all? As if! 15
Trend 6: Gut health - Microbiome, anyone? 17
Trend 7: Awareness of healthy nutrition - Discovering the nutrition-ID 19
Trend 8: Mindful nutrition - Food for mindfulness 21
Trend 9: Vegan diets - Discover the power of plants 23
Trend 10: Sober drinking - Drinking without getting drunk 25
Weapons instead of wheat - The war in Ukraine affects our diet 27
Study design and data collection 28
The publishers 29
The experts 31
Imprint 45

Nutrition Trends Report 2023 2

DEAR READER,
the nutrition trends report is our annual survey in which 10 key trends in nutrition are identified and further explored. This year we
also evaluate the effects of war and inflation on our dietary behaviour. For this intro we asked the text-based artificial
intelligence ChatGPT to create a foreword for "a nutrition trends report compiling insights from over 170 food and nutrition
experts in Germany." ChatGPT replied promptly:

„The field of nutrition is constantly evolving. It is important to stay abreast of the latest research and trends in order to make
informed decisions about what we eat and how we nourish our bodies. This report brings together insights from over 170 food and
nutrition experts in Germany, offering a valuable overview of the current state of the field and providing a glimpse into the future
of nutrition. From emerging trends in plant-based and sustainable eating to the role of technology in shaping the way we
consume food, this report offers a wealth of insights that are of interest to anyone looking to better understand the complex
world of nutrition. I hope that this report will serve as a valuable resource for all those interested in staying up-to-date on the
latest developments in nutrition, and I encourage readers to use its insights to inform their own food and nutrition choices.“

Thanks, ChatGPT, not too bad. Even so, we know that trend observations in nutrition and putting them into context, is something
you are not yet able to do. (Luckily) Nutrition experts, their opinion and knowledge are still called for. We are certain we will soon
work together to make trend predictions for the future even more precise.

Enjoy Reading -

DR. SIMONE FREY DR. MARGARETA BÜNING-FESEL

Founder NUTRITION HUB Head of German Federal Center of Nutrition

Intro 3
THE 10 KEY NUTRITION TRENDS 2023

P. 5 P. 10 P. 11 P. 13 P. 15

P. 17 P. 19 P. 21 P. 23 P. 25

OBSERVED BY 170 LEADING FOOD AND NUTRITION EXPERTS

The 10 Key Nutrition Trends 2023 4

 How are current global events
affecting our diets? The Nutrition
Trends Report 2023 outlines what
TREND 1 German nutrition experts observe in
their daily work. 48 percent of the
experts interviewed for this report
confirm that the trend toward a
AN OPPORTUNITY climate-friendly and sustainable diet
FOR CHANGE will be carried over into 2023. “By now,
many are aware that food production
is, with 30 percent, a major source of
greenhouse gas emissions. What we
Climate-friendly and
eat presents a major opportunity for
sustainable nutrition sustainable change”, says Alina
protects our climate and Demke, founder of cravy foods, a
health producer of premium, plant-based
ready-made sauces. The increased
demand for sustainably produced food
supports Alina’s statement.
“Consumers and politicians are
becoming increasingly aware of how
sensitive the food supply chain has
become and that sustainable nutrition
is now absolutely substantial”, says Lise
Becqueriaux, nutrition expert at
Trend 1: Climate-friendly & sustainable nutrition
General Mills. Disrupted supply chains,
extreme and unusual weather
conditions and political strategies such
as the “Farm-to-Fork Strategy” by the
European Commission further increase
the publics’ awareness for more
sustainable food systems.
Sustainable nutrition is a holistic
matter. It includes four areas: Health,
Environment, Animal Welfare and
Economics. It revolves around
nutritional value, resources required for
production (like water, feed, land,
fertilisers, and fuel), packaging,
logistics, and farmers’ and workers’
living conditions. Through this holistic
approach, we can better understand
how food production impacts the
environment. “I notice that food labels
nowadays often contain a CO2
equivalent, and that consumers do pay
attention to those numbers”, says
nutrition expert Katrin Schäfer,
successful blogger, podcaster, and
author of "Run Vegan".
5
The Covid pandemic and the war in
Ukraine have made the vulnerability of
global supply chains evident; the same
goes for our food supply chains. Our
expert interviewees notice that buying
local and seasonal foods is becoming
increasingly important: “Consumers are
looking for local products at, for
instance, farmer’s markets. This trend is
also a common topic for consulta-
tions”, explains nutrition expert Juliane
Isbrecht. Protein substitutes and local
superfoods are also gaining popularity,
observes Franziska Schiewe: “The
choice of local legumes as a source of
high-quality, plant-based protein is
becoming increasingly popular.”
If buying locally is not possible,
consumers pay attention to a higher
level of transparency in the supply
chain. They rely on their own research
rather than on organic labels, notes
nutrition expert Silke Lichtenstein:
“People are no longer only looking for
the nearest producer. Production
transparency, soil health, ecosystems,
zero-waste packaging, and animal
well-being are influencing factors in
their decision-making process”, she
continues. They rely on their own
conclusions more than on “organic
certifications”.
Generations X and Y are fighting
against global warming and for more
public debate on the environmental
crisis. This is why today’s university
students in particular are very
engaged when it comes to sustainable
nutrition. “The number of students
switching to plant-based diets is
growing rapidly. This dietary choice
goes hand-in-hand with a better
understanding of the benefits of
sustainable nutrition. In fact, social
media plays a big role in imparting
knowledge and spreading awareness”,
says Franziska Delgas from the Uni-
versity of Hohenheim. On top of that,
university students are concerned
about food and packaging waste and
Trend 1: Climate-friendly & sustainable nutrition
are actively looking for alternative
solutions, observes Anja Carlsohn,
professor at the University of Applied
Sciences Hamburg (HAW).
Consumers are increasingly turning to
home-grown goodness. “The interest in
cultivating seasonal gardens and
sustainable agriculture is steadily
growing. Demand for books on topics
like home gardening is increasing”,
says nutrition expert and journalist
Simonetta Zieger. This shows the
importance of locality, seasonality, and
also regenerative agriculture and
climate-friendly food production.
Sustainability is a major
talking point in nutrition
consultations
Clients concerned with health as well
as ethics are asking nutrition
consultants about sustainable and
climate-friendly diets.
6
“Group courses on sustainable and
plant-based nutrition are popular.
Special attention is paid to the areas
of animal and environmental protec-
tion, but also healthier living”, explains
Klara Maria Wittmer, lead dietitian at
University Medical Center Marburg.
Sustainable and climate-friendly
cooking courses and workplace health
promotion events are also gaining
traction.
Sustainable supply chains -
business opportunities for the food
industry
The trend toward sustainability, trans-
parency, and locality is also addressed
by producers: “For us as businesses,
locality and short supply chains are
highly important. That is why over 80
percent of our suppliers are located in
Germany”, says Patrick Bühr, head of
research and development at Rügen-
walder Mühle Carl Müller GmbH & Co.
KG. “We cannot yet source 100 percent
of our soybeans from Germany, but
we’re planning appropriate steps to
reach this goal.”
Industries that are not yet adopting
sustainable practices are increasingly
under pressure. A reason for resent-
ment amongst consumer protection
agencies and the public is unnecessary
and excessive plastic packaging, or
packaging that provides misleading
claims or missing information on place
of origin, according to nutrition expert
Nina Eichberger. “We are slowly but
steadily exposing the ‘greenwashing’ in
the food and beverages industry”,
explains Fabian Schlang, founder of
the startup air up. “Luckily, this leads to
more innovation. Especially the
packaging industry and even large
brands are finally ‘walking the walk’.”
Today, businesses are also requesting
consultations in that area: “Our
research institute is receiving an
increasing amount of requests for
Trend 1: Climate-friendly & sustainable nutrition
Fabian
Schlang
"Especially the
packaging industry
and even large
brands are finally
‘walking the walk’.”
consultations and best-practice advice
from associations and public entities
on the subject of sustainable nutrition”,
reports Markus Keller, CEO of the
Institute of Plant-based Nutrition
(IFPE). “Producers aim to make their
product portfolio more sustainable,
and associations want to pass the
latest developments on to their
members.”
7
Leader in sustainability:
Community catering
A prime example of how sustainable
nutrition has hit the community
catering sector is the growing number
of vegetarian and vegan lunch options
in Germany’s day-care centres. The
German Nutrition Society (DGE) has
set catering standards and constantly
formulates appropriate measures.
“In schools and day-care centres as
well as in the nutritional education
sector, sustainable nutrition and meal
planning are high on the agenda of all
the players I know”, explains nutrition
expert Karolin Höhl. “This addresses
product origin, general production
processes, the handling of food waste,
and how much meat is on the menu.” A
growing number of stakeholders plan
to follow guidelines like those of the
German Nutrition Society. And yet,
there are constraints. Profitability and
pricing are holding players back.
Hospitals and medical care facilities For this reason, companies are up-
are constantly looking for ways to dating their menus. “Cafeterias in
improve: “Food service management is particular are adding meat alternatives
an important player. Hospitals are also and more plant-based options to their
increasingly being put to the test in menus, and sourcing organic and local
terms of sustainable working practices. products remains a high priority”,
Pilot projects and initiatives are analyses nutrition expert Gabriela
developing rapidly”, says Uta Köpcke, Freitag-Ziegler.
president of the German Dietitian
Association (VDD).
Currently, employees do yield power in
shaping (future) employers’ sustainable
practices. With companies competing Gabriela
for the same employees, they are Freitag-
Ziegler
rethinking their in-house catering and
amenities to retain or win new talent. “I
“Cafeterias in
notice that in healthcare management
particular are adding
departments, the topic of sustainability
meat alternatives and
and plant-based nutrition are of
more plant-based
particular interest”, says nutrition
expert Kerstin Eickhoff-Piechaczek.
options to their menus,
Many employees wish their companies’
and sourcing organic
canteens, snack bars or restaurants and local products
offered more sustainable and healthy remains a high priority.”
options and thus fewer temptations.
Trend 1: Climate-friendly & sustainable nutrition 8
THREE QUESTIONS How much meat products will we eat in the future?
Over the last 10 years, the average meat consumption in Germany has gone down
REGARDING
by 10 %. We expect this trend to continue meaning that the consumption of plant-
TREND 1
based foods will further increase. In order to keep up to speed with this trend as
sustainably as possible, we have joined forces with the Swiss startup Mirai foods.
Together, we are currently developing a hybrid food product which combines plant
proteins with fat sourced from beef.

How do you measure the sustainability of your plant-based meat substitutes?

PATRICK BÜHR
Nutrition Scientist and Head of
Research and Development,
Rügenwalder Mühle Carl Müller GmbH
In 2020, an independent research institute called "Öko-Institut e. V." did an
investigation using a comparative product life cycle assessment on one of our
vegan products in comparison with vegetarian and meat products. As an example,
the "Schinken Spicker", a vegan cold cut substitute, showed a 30 % better CO2
balance than the vegetarian version and a 50 % better CO2 balance than the
traditional meat product.

How do you respond to current high prices of raw materials and energy on the
one hand and the noticeable restraint of consumers on the other hand?
One of the developments that we see is a lower demand for premium products. In
my opinion it is still crucial to continue to strive for a change in our diets. We have to
manage the current crisis and the challenges it holds, but at the same time we are
sticking to our general strategy for the future. In a crisis, it's not the focus that
changes, but the speed.

Trend 1: Climate-friendly & sustainable nutrition 9

 Consumers continue to recognize the
need to change their meat-based
diets. “Going completely vegan is not
TREND 2 a viable option for the majority of us
for reasons like taste, habit, or
traditions”, assesses nutrition expert
Robin Sorg. A compromise lies
A TRANSITION somewhere in between. Supply and
FROM NOVEL TO demand for plant-forward or
flexitarian diets are on the rise,
MAINSTREAM according to 36 percent of the experts
interviewed. “People are choosing
more plant-based products, but meat
Healthy, sustainable, still has its place at special events or
relaxed: plant-based celebrations”, states Laura Pernetta
nutrition is booming from ETH Zurich. “Cutting out meat
entirely is not an option for most
people but going 80 percent plant-
based is realistic.” This compromise is
easier to follow on a daily basis, and it
still has a positive effect on our health
and climate.
The rising demand for plant-based re-
cipes in cookbooks and cooking maga-
zines underlines its general popularity
in the media landscape. It is a promi-
nent topic as it can reach the masses
without losing the more traditional
“meat-eaters”: “I see a growing in-
terest on social media in diets that are
plant-based but not exclusively vegan”,
reports nutrition expert and food
blogger Lisa Nentwich. The demand for
sustainable recipes is also mirrored in
growing search requests on Google
Trends.
Aside from fruit, veggies, and legumes,
there are plenty of plant-based alter-
natives and its range continues to
grow. The first vegan fresh food
counters have reached grocery stores,
and even discount supermarkets offer
a wide assortment of vegan cold cuts
and cheeses. Restaurants are pepping
up their vegetarian and vegan options,
also due to better basic supplies.
“Frozen foods make it possible for
restaurants to expand their offer of
vegetarian and vegan dishes”, explains
nutrition expert Claudia Sommer.
Trend 2: Plant-based nutrition 10
 Chats, calls, conferences: COVID has exchange information about products
turned working from home into a and services, a widely spread
normality and communicating via approach in the US, are set-up in

TREND 3 online platforms an everyday routine.

Apps, big data, and digital
Germany as well. “Clients tell me they
enjoy the advantage of having digital
communication in nutrition consultation sessions”, says nutrition expert
offer easy access to new solutions. 26 Christiane Dölz. “Some specifically ask
FROM YOUR percent of the experts interviewed for for it as it is time-saving and less

LAPTOP TO YOUR this report observe that digital services expensive.”

offered by nutrition practices and
DINNER TABLE scientific institutions are increasing.

Many nutrition experts talk about

„Snackable Content“ – positive experiences with apps, e.g. for
the rise of digital dieting. Some of these apps are even
nutrition consultation approved and supported by public
Christiane
healthcare providers. Other indispen- Dölz
sable digital tools for nutrition experts
include online lectures, workshops,
check-ups, and consultations. “In my “Clients tell me they
practice, 80 percent of the enjoy the advantage of
having digital sessions.
consultations are taking place online,
Some specifically ask
and the demand for additional online for it as it is time-saving
products is growing”, says nutrition and less expensive.”
expert Teresa Bilic. Peer-to-peer
communities, in which consumers

Trend 3: Digital nutrition consultation 11

For some patients, it is advantageous
to receive counselling in the safety and
comfort of their own home. Rita
Hermann, owner of a nutrition
communications agency, notes that
even the elderly are adapting online Maike
options because of the time savings Henze

and convenience they bring. “My

patients book nutrition consultation “Families benefit from
easy planning.
sessions with me because of the digital
Babysitters are no
solutions already out there. Previous longer needed as
accessibility barriers have practically counselling and other
been eliminated”, says dietitian digital appointments
Maximilian Frese. The intuitive can be completed
operation of the apps makes it easy to
during breaks and nap-
or playtime. Single
incorporate nutrition consultation into parents can finally be
daily lives. This holds especially true for part of it.”
families, explains Maike Henze, family-
nutrition expert: “Families benefit from WHAT ADVANTAGES OF DIGITAL
easy planning. Babysitters are no NUTRITION CONSULTATION DO YOU
longer needed as counselling and SEE IN YOUR PROFESSIONAL LIFE?
other digital appointments can be
SHARE YOUR TIPS USING THE
completed during breaks and nap- or FOLLOWING HASHTAG:
playtime. Single parents can finally be
part of it.”
#NutritionTrends2023
Trend 3: Digital nutrition consultation 12
 "‘How can I maintain a healthy diet,
despite my busy lifestyle?’ This is a
major concern I regularly encounter
TREND 4 when working with clients”, says sports
nutrition expert Helen Bauhaus. She is
not the only one who picked up on
that: 20 percent of the experts
HEALTHY OR surveyed for this report said that
FAST? BOTH, healthy convenience and takeout food
play an important role in their work life.
PLEASE!
The reasons are evident: demanding
jobs and the blurring boundaries of
Convenience and work and private lives limit time and
healthy food to go fit motivation to prepare and enjoy a
the bill home-cooked meal. But this hasn’t
diminished society's expectations for
healthy, tasty, and sustainable food:
“The demand for healthy, high-in-
protein, and plant-based convenience
foods is very high”, says nutrition expert
Maria Kilian. And those expectations
are high: At best, products have to be
preservative-free, contain minimal in-
gredients, and still taste good. Con-
sumers also prefer local ingredients,
transparency and trackability along the
entire supply chain.
According to the experts' observations,
convenience food does not necessarily
get in the way of us reaching our
sustainability goals. “People are paying
attention to their diet even when they
are on the road. Their main objective is
to still maintain good health.”, says
nutrition expert and mindful-eating
coach Martina Gewalt.
Many producers have adapted to
customer requirements. "Especially in
cities, I see the trend towards healthy
convenience and takeout food in
supermarkets, at snack bars, cafés and
kiosks taking off”, says food journalist
Inga Pfannebecker. Places offering
casual dining options are growing in
popularity just as much as the so-
called ‘ghost kitchens’ with fully-
removed dine-in options. As Martina
Gewalt said above, “it is important for
consumers to eat consciously, even
Trend 4: Convenience and healthy food to go 13
when they are on the road, in order to
maintain good health.” The same goes
for “easy-home-cooking”: Frozen con-
venience foods minimise the effort that
needs to be made to enjoy a tasty,
easy, and plant-based diet at home.
Also, the huge selection of delivery
services no longer only offer pizzas
and burgers, but also healthier meals
and options.
Inga
Pfannebecker
“Especially in cities, I see
the trend towards healthy
convenience and takeout
food in supermarkets, at
snack bars, cafés and
kiosks taking off.”
Homemade takeout food and meal
prepping are becoming increasingly
popular tools for healthy eating on-
the-go. This way, healthy and fresh
meals can be eaten either at home, in
transit, or at work. “Our e-book on
meal prepping is very well received in
our community”, says nutrition expert
and food blogger Miriam Schneider.
WHAT'S YOUR FAVOURITE BUT
HEALTHY SNACK OF CHOICE WHEN
YOU'RE ON THE ROAD?
SHARE YOUR TIPS USING THE
FOLLOWING HASHTAG:
#NutritionTrends2023
Trend 4: Convenience and healthy food to go 14
 19 percent of the experts surveyed for
this trend report predict the rise of
personalised nutrition. “Due to
TREND 5 advances in science, personalised
nutrition will play a significant role in
the future”, says Klaus Nigl. “People are
becoming much more interested in
ONE SIZE FITS personalised diets. This applies in
ALL? AS IF! particular to food supplements”, says
nutrition expert Carolina Diana Rossi.
This trend is especially noticeable in
Personalised nutrition
nutrition consultation. Health restric-
addresses our individual tions must be taken into account as
needs well as one’s health, lifestyle and living
conditions. “This explains the great
interest we have in bioelectrical
impedance analysis (BIA) measurement
which, along with dietary factors,
blood values, and the quality of life of
each individual leads to unique and
personal recommendations”, says
nutrition expert Heike Niemeier.
“I notice that interest in our digital and
thus personal diet programs is
growing,” says Marina Lommel, founder
and CEO of Foodpunk. Functional
foods have reached the mass market in
combination with digital products.
Apps can nowadays recommend the
right foods or supplements to optimise
one’s body and health.
As from digitalisation, personalised
nutrition only works along with
measurability and the establishment of
valid benchmark figures. “I notice in
inquiries and discussions with patients
that they wish to take blood, oxygen
levels, or genetic tests that indicate
which foods are right for them”, says
nutrition expert Christof Meinhold.
However, in this context, the scientific
evidence has to be further generated.
The trend toward personalised nutrition
is also fuelled by research of the
microbiome.
Trend 5: Personalised nutrition 15
THREE QUESTIONS Which age groups are particularly interested in Personalised Nutrition?
In our opinion 30- to 44-year-olds and 45- to 59-year-olds will be the first ones to
REGARDING
pursue Personalised Nutrition. In our Delphi study "Personalised Nutrition" 59 % and
TREND 5
56 % of the respondents from exactly these age groups, expressed interest in it. We
attribute this to the Generations X and Y’s digital savvyiness and the fact that baby
boomers are more motivated to look after themselves as they are having their first
experiences with individual consequences of poor health.

PROF. DR. KATJA LOTZ
Dietitian, nutrition scientist and
professor at the DHBW Heilbronn
Over the next five years, how will Personalised Nutrition affect our lives?
Personalised Nutrition will mainly take place in the private sphere: at home and with
the family. Beyond this, retailers, delivery services, and community catering are
finding ways to expand personalisation. Personalised Nutrition will not initially take
place in brick and mortar establishments but the digitization of retail will provide
access to real-world data thus further paving the way for personalised nutrition
concepts.

What is the main driver for people to pursue Personalised Nutrition?

Our surveyed experts believe that 84 % of consumers will pursue Personalised
Nutrition when or because it can be easily incorporated into their lifestyle with
digital services, e.g. an app. For 87 % of respondents, smartphones are the
preferred medium. At the same time, 69 % believe that the digital applications
should be combined with actual ‘live’ advice.

Trend 5: Personalised nutrition 16

 19 percent of the experts interviewed
have noted that gut health is
becoming an increasingly relevant
TREND 6 topic. The gut has a strong impact on
our health and well-being. Gut health
is very often a topic in nutrition
consultation: “It is becoming increa-
MICROBIOME, singly common for my clients to come
ANYONE? to me with intestinal analyses that they
had done through online providers.
They often bring probiotics that they
purchased online”, says nutrition expert
Gut health is coming
Maja Biel. These consumers want to
increasingly to the understand the lab results better, and
forefront figure out which pre- and probiotics
could work for them. In sports nutrition
consultations, the connection between
gut health and physical performance is
getting more attention.
The microbiome and its trillions of
bacteria, viruses, and fungi in our
bodies that influence our digestion is
increasingly getting the recognition it
deserves. “The bacterial community in
our intestinal tract is an organ in its
own right with high metabolic activity”,
explains nutrition expert Hannah
Geupel. The importance of the
microbiota living in our bodies is
getting recognised. “Our nutrition plays
a key role: Its influence on the makeup
and function of the intestinal
microbiome is enormous”, continues
Geupel.
Hannah
Geupel
“Our nutrition plays a key
role here: Its influence on
the makeup and function
of the intestinal
microbiome is enormous.”
Consumers are actively looking for
products that will support a healthy
microbiome and ensure smooth
digestion and gut health. Fermented
Trend 6: Gut health 17
foods like kefir or kombucha are
becoming increasingly popular
because they do not only taste good,
but promote intestinal health. And, of
course, fermented foods and drinks are
receiving great attention in
restaurants. In some Michelin-star
restaurants, fermentation specialists
Fermentation
work behind the scenes.
Fermented foods are made by
This growing acceptance of “gut adding microorganisms causing
topics” is also evident in science and enzymatic reactions to change the
research. “Research is focussing on foods' ingredients and taste. It is
what products are good for gut flora, being widely used to extend a
and more knowledge on our intestines’ food’s palatability, shelf life and
core role in our health is being nutritional value.
gained”, says Laura Pernetta from the
ETH Zurich. Experts agree that we are
just beginning to understand the Source: Living Nutrition, 2023
connection between our gut and brain.

Trend 6: Gut health 18

 15 percent of the experts surveyed for
the trend report state that awareness
of healthy eating continues to increase
TREND 7 among the population. “I am observing
that people discover the connection
between a healthy diet and their
general wellbeing and energy levels”,
DISCOVERING says mindful-eating coach Martina
THE NUTRITION- Gewalt. Drivers behind this develop-
ment are influencers, the media, and
ID businesses. Those stakeholders distri-
bute articles, blogs, videos, and posts
on social media channels like
Awareness of healthy Instagram sharing advice on healthy
nutrition improves well- eating. “People are interested in
being superfoods and are looking for
inspiration and motivation to lose
weight or to change their diets”, says
nutrition expert Gabriela Freitag-
Ziegler. Intermittent fasting tips and
healthy recipes are also in demand.
Experts are in constant exchange with
their target audiences to share their
knowledge. “Driven by the media
presence on the topic, our population
is concerned with the role nutrition
plays in our health”, says nutrition
expert Marie Ahluwalia. Awareness of
healthy nutrition is particularly
popular amongst women. Learning to
accept body type and figure, turning
away from prevalent beauty ideals,
and adopting gender-specific diets
has shifted into focus, according to
nutrition expert Julia Wild. We are only
now starting to fill the gaping lack of
scientific knowledge on the female
body, nutrition, hormone levels, and
menstrual cycle. “Topics like in-
flammatory co-occurring diseases that
can be influenced through our diet are
getting more attention”, says Wild. In
nutrition consultations, experts and
therapists are meeting with clients who
are already well-knowledgeable about
healthy living and often have changed
their diet. They come for in-depth
conversations, explicit answers or
knowledge exchange to better under-
stand the connection between healthy
and sustainable nutrition.
Trend 7: Awareness of healthy nutrition 19
THREE QUESTIONS Social media is an important driver of "awareness of healthy nutrition". But
who is actually behind these posts on nutrition?
REGARDING
If we look at the top ten food accounts on each major platform and categorise
TREND 7
them as influencers, companies, NGOs, government or professional organisations,
the results are: Influencers on Instagram dominate the ranking with 65 % of the
followers, NGOs on Twitter claim 60 %, and companies on Facebook claim 95 %. It is
shocking that professional organisations hardly have a presence or play a role.

Is the connection between social media and healthy diets being

EVA-MARIA ENDRES (scientifically) studied?
Public Health Nutritionist and Head of Scientific interest in this topic is growing rapidly. 56 % of all studies on nutrition and
APEK Consulting social media were published in the last three years. In my study I analysed 146
reviews, the key topics studied were health behaviour (37 reviews), body image (23
reviews), and weight loss and mental health (13 reviews).

What are the risks concerning social media and the communication of healthy
nutrition?
Fake news is a big concern. There is a lot of false information regarding health
circulating on social media. According to some studies, up to 87 % of information
regarding health on social media is false. This can seriously damage the readers’
health. My study’s evidence is also pretty convincing regarding a connection
between the use of social media and a negative body image as well as eating
disorders.

Trend 7: Awareness of healthy nutrition 20

 Anyone who regularly uses social
media will not have missed the topic of
mindfulness. Feeds are filled daily
TREND 8 about how we can practise mind-
fulness at work and at home. It is
playing an increasingly important role
in nutrition, according to 13 percent of
FOOD FOR the experts interviewed for this report.
MINDFULNESS Carefully selecting ingredients,
patiently preparing dishes, taking time
to enjoy and digest meals, listening to
one's body to hear what makes it
How we can protect our
happy - all these aspects can be
resources through considered a part of mindful nutrition
mindful nutrition practices.
“Getting to know the body’s needs is
becoming increasingly important,
equally so the movement toward
honouring it and caring for it”, said
nutrition expert Julia Wild. “Many
people who grew up on restrictive
diets, or in a culture that glorified
diets, are trying to question their
eating habits, discard dysfunctional
habits, and to re-learn a neutral and
Julia
WIld
"Getting to know our
body is becoming
increasingly important —
equally so the movement
towards honouring it and
caring for it.”
appreciative approach to their body.”
Rigid diets are not up-to-date any-
more; flexibility and listening to oneself
are desirable approaches.
Especially women are engaging in
mindful nutrition as it can provide
answers to problems such as body
image or eating disorders and pave
the way to better self-esteem. “Women
are eager to get rid of all the rules and
restrictions regarding what they eat,
and are looking forward to having a
Trend 8: Mindful nutrition 21
more relaxed relationship with food”,
says nutrition expert Katharina
Kühtreiber. In nutrition consultations, it
is vital to be able to speak openly and
honestly about one’s needs and
emotions regarding nutrition. Experts
also report that mindful eating
exercises have had positive effects on
obese patients.
Katharina
Kühtreiber
“Women are eager to
get rid of all the rules
and restrictions
regarding what they
eat, and are looking
forward to having a
more relaxed
relationship with food.”
Franziska Delgas from the University
Hohenheim notes: „Social media and
individual influencers provide a lot of
easy-to-understand input on this.” In
addition, it is becoming an area of
interest for research. “The connection
between stress and an adapted diet is
becoming more evident. In my research
I focus therefore on stress manage-
ment and eating”, says nutrition expert
Anne-Carin Heit.
WHICH MINDFUL EATING ROUTINES
ARE ESSENTIAL TO YOU?
SHARE YOUR TIPS USING THE
FOLLOWING HASHTAG:
#NutritionTrends2023
Trend 8: Mindful nutrition 22
 In 2020, Frankfurt’s vegan restaurant
Seven Swans became the first German
vegan restaurant to earn a Michelin
TREND 9 star. Back then, the announcement
meant huge news. According to 13
percent of our experts, cutting out
animal-based products will continue to
DISCOVER THE attract followers even three years after
POWER OF the revolutionary Michelin star.
PLANTS In nutrition consultation, enquiries
regarding a vegan lifestyle are
increasing. “Clients actively request
Vegan diets are more plant-based alternatives”, says
diverse than ever before nutrition expert Juliane Isbrecht. Vegan
cooking classes are fully booked and
provide hobby cooks with ideas and
recipes. Even traditional meat dishes
like cabbage roulade have vegan
variations.
The food industry and producers are
addressing the needs of vegan
audiences. Supermarkets and discount
supermarkets are dedicating shelf
space to a wide range of vegan
products. The selection of plant-based
alternatives for cheese and meat is
becoming increasingly large. But that’s
not all: “Gastronomic establishments
offer consumers creative meat and fish
alternatives, for example based on pea
proteins”, explains nutrition expert
Claudia Sommer.
Research related to nutrient supply
while following a vegan diet has
become an important field. There are
still a great amount of gaps in our
knowledge that need to be filled. “For
example, we still don’t have represen-
tative data on what vegans and
vegetarians in Germany eat, nor on
what their nutrient levels are”, says
nutrition expert Tim Ritzheim. At the
same time, the number of experts in
the field is growing and more expert
literature on the topic can be found.
Trend 9: Vegan diets 23
THREE QUESTIONS Do children in Germany raised on a vegan diet suffer from nutrient
deficiencies?
REGARDING
Our Vechi-Youth study shows that the levels of vitamin B2, vitamin D, calcium and
TREND 9
Iodine were not optimal in general among children in Germany, regardless of
whether they had a vegan, vegetarian, or omnivorous diet. The levels of vitamin B12
were sufficient in all three groups, but were more often outside the norm in the
vegetarian children and adolescents compared to the other two groups.

DR. MARKUS KELLER
Nutrition Scientist and CEO Institute of
Plant-based Nutrition (IFPE)
What are the proven benefits of a vegan diet with regard to the development
of diet-related widespread diseases?
The available studies show that people who follow vegan diets basically have a
lower risk of suffering from diet-related noncommunicable diseases. Compared to
people who follow a mixed diet, they have a lower body mass index, a reduced risk
of diabetes by about 40 %, on average lower blood pressure, better blood lipid
levels and, last but not least, a 16-19 % percent lower risk of getting cancer.

Do vegans in Germany get enough calcium?

Various studies show that calcium intake in vegan diets is about 30 % lower than in
mixed diets. People following vegan diets should therefore increase their intake of
this nutrient, by, for example, drinking calcium-rich mineral water and/or plant-
based milk alternatives that are fortified with calcium.

Trend 9: Vegan diets 24

 12 percent of the experts polled for
this report have observed that the
demand for non-alcoholic beers, wines
TREND 10 and spirits is increasing and that non-
alcoholic entertainment is gaining
popularity. According to nutrition
expert Kerstin Wriedt, young people
DRINKING who are more focused on a healthy
WITHOUT lifestyle are interested in this trend.
“They smoke less, they party differently,
GETTING DRUNK they are in detox-mode and look for
inspiring flavours, especially in alcohol-
free beverages.” Other factors that
Alcohol-free beer and turn people away from alcohol are, for
wine is gaining in example, irritable bowel syndrome or
popularity intolerances, for example to sorbitol.
The food and beverage industry has
recognized the potential of this
development: While non-alcoholic
beers have long been a real sales
driver, wines without alcohol also have
recently gained in popularity. "Non-
alcoholic wines and sparkling wines
have become socially acceptable",
shares nutrition expert Katrin Schäfer.
Start-ups, research institutions, and
local initiatives are looking at
producing tasty alcohol substitutes by
making fruit juices with hops or
fermentation. But that’s not all: “Non-
alcoholic drinks that taste like gin and
rum, as well as other alternatives to
well-known cocktails, are changing
consumption behaviour because water
and soda are no longer the only
alternatives”, adds nutrition expert
Alicia Wöhle.
The trend away from alcohol is also
reflected in nutrition consultation. “I
have had clients bring me alcohol
substitutes, such as non-alcoholic wine,
because they wanted information
about them”, says nutrition expert
Ursula Leyendecker-Bruder. This
example shows the growing knowledge
about health consequences of alcohol
consumption and that consumers are
increasingly looking for alternatives.
Trend #10: Sober drinking 25
 Eastern Europe’s breadbasket and
exports mainly grain and especially
wheat to many countries. For this
reason alone, the effects of the war
are being felt worldwide in the form of
food shortages. This only partially
WEAPONS applies to Germany. The conse-
quences of the war can predominantly
INSTEAD OF be seen by sharply rising prices and
WHEAT shortages of selected food categories.
More generally, the war in Ukraine has
The war in Ukraine and shifted the focus of German politics:
Away from sustainability and social
its effect on diet
justice, toward security, energy, and
behaviour
defence. Or, to put it simply: Weapons
instead of wheat. For this report, we
asked the 170 experts: How is the war
affecting nutrition in Germany?
On 24 February 2022, Russia's As far as purchasing behaviour is
President Putin ordered his troops to concerned, increased food prices and
invade Ukraine. Since the beginning of continued high inflation are affecting
the invasion, Russians have been middle and lower incomes in
targeting Ukraine’s agricultural particular. It has been noted that it is
production. The country is considered the disproportionately high increase in
energy costs that are keeping these
households from being able to
purchase high-quality foods. “Some
people suffer from the pressure of
inflation and deliberately avoid more
expensive foods like avocados”, says
nutrition expert Kerstin Eickhoff-
Piechaczek. “Others who previously
consumed organic food, at least in
part, now resort to conventional
foods.” In a negative sense, the experts
surveyed for this report notice that
many consumers are going "back to
the roots". They place less emphasis on
exotic superfoods, regional and
seasonal products or mindful eating.
They buy what is filling and not too
expensive.
Inflation hits the families from lower
income groups particularly hard. Some
experts even see the possibility of
serious health consequences. “For
lower income population groups, there
is a great risk of malnutrition and
undernourishment”, says dietitian and
Weapons instead of wheat 26
nutrition expert Uta Köpcke. Other
experts point to long-term
consequences: “Healthy nutrition will
become unaffordable for the poorest
in our society, potentially further
increasing the gap in life expectancy
between the socio-economically
strongest and the weakest”, explains
nutrition expert Julian Jaschinger.
Rising prices have also resulted in more
home cooking such as baking bread,
food prep, avoiding leftovers, and
vegetables from your own garden.
Apps for food sharing and food waste
reduction are proving to be helpful.
Electricity and gas price hikes concern
everyone: “I am getting questions on
how to prepare and cook more energy
efficiently”, says nutrition expert and
professor Christine Brombach.
Unusual times often result in unusual
behaviour: “Stocking up on food
supplies gives people a sense of
security which is why flour, rice, and
pasta were in short supply at the
beginning of the war”, reports nutrition
expert Anne-Carin Heit. One thing is
certain: People are afraid and are
saving more. Trust in our supply chains
is fading and people are starting to
hoard food again. “I would describe
this as ‘retreating to one’s own clod’:
the focus is on one’s own provisions;
less is spent on food”, says nutrition
expert Silke Lichtenstein.
In nutrition consultation, the effects go
in two directions: On the one hand,
experts report that their business is
suffering. “Clients often have to pay
the majority of the costs themselves,
because health insurance companies
and other insurances only cover a
fraction of the cost”, says nutrition
expert Christof Meinhold. “Because of
the tight financial situation, I notice
that we have less demand overall.” At
the same time, many experts observe
that well-off consumers in particular
continue to invest money in their health
and make use of services in the field of
nutrition consultation. Nevertheless,
inflation and the rising prices appear
to be eating their way through the
finances of the middle class, from the
bottom up, and the first budget cuts
are for good nutrition and counselling.
The experts surveyed for this report
also notice a negative impact of the
war on community catering: “The
budgets of caterers, sponsors,
restaurant managers, and company
canteens are often fully exhausted. For
many companies it’s now a matter of
survival” says nutrition expert Susanne
Leitzen. Those in charge were
desperately looking for ways to
compensate for the increased costs
for food, energy costs and staff.
Weapons instead of wheat 27
STUDY DESIGN & DATA COLLECTION
In the period from 14 to 31 October
2022, nutrition experts from the
NUTRITION HUB and BZfE networks
were able to take part in the survey for
the Nutrition Trends Report 2023. An
online questionnaire was used to
answer open-ended and semi-open
questions on developments in their
day-to-day work life in the nutrition
sector. The responses were weighted
and evaluated according to frequency.
All participating experts agreed to the
publication of their responses.
170 experts from a variety of
disciplines within the nutrition sector
participated in the survey: consultation
and therapy, industry and start-ups,
public sector as well as universities.
The professional fields of the
respondents are as follows:
38 % Nutrition Consultation and
Therapy
22 % Science, Research,
Education
12 % PR & Journalism
9 % Research & Development
In Food, Pharma or Nutrition
Industries
6 % Sales & Marketing
In Food, Pharma or Nutrition
Industries
5 % Content Creator
(Blogger, Influencer)
5 % Public Sector
3 % Health Management,
Consumer Protection,
Development Cooperation
55 %
of the experts have
10+ years of
professional
experience
The experts did not receive any form of
payment or expense allowance for
participating in this survey. All experts
interviewed have proven qualifications,
i.e. at least three years of training
and/or an academic degree in one or
more of the following fields: dietetics,
nutrition sciences, medical nutrition,
food technology or food chemistry.
Alternatively, the experts are
significantly involved in the academic
education of students and future
professionals (such as professors or
chair holder in one of these fields).
Study design & data collection 28
THE PUBLISHERS (1/2)
NUTRITION HUB is Germany’s largest community for nutrition
experts. As a think tank, we bring together science, start-up
founders, as well as decision-makers from the industry to help shape
Contact
the future of nutrition. The nutrition scientist Dr. Simone K. Frey
founded NUTRITION HUB. Through her influential network, NUTRITION
HUB reaches over 30,000 professionals.
Dr. Simone Frey
Founder and CEO
NUTRITION HUB Consulting supports organisations to develop and
www.nutrition-hub.com
implement healthy and sustainable nutrition strategies. www.nutrition-hub.de

NUTRITION HUB's work supports the achievement of the United

Nations’ 2030 Global Development Goals, namely the following Press
three: Enquiries

Katharina Knoblich
hello@nutrition-hub.com

Enquiries for
Keynotes

We can be found on the following networks:

Roxanna Rokosa
roxanna@nutrition-hub.com

The publishers 29
THE PUBLISHERS (2/2)
The German Federal Center of Nutrition (BZfE) is the
competence and communication centre for nutrition matters in Contact & Press
Germany.

The BZfE provides information on safe and sustainable food choices Dr. Margareta Büning-Fesel
and creates transparency on the product and production quality of Head of BZfE at the BLE (Federal
food while emphasizing the relevance of evidence-based Office for Agriculture and Food)
information to consumers, educators of all school levels as well as Margareta.Buening-Fesel@ble.de
counsellors.
Eva Zovko
Deputy Head BZfE at the BLE
The BZfE is the go-to resource for all questions regarding nutrition.
and lead of the work group
Neutral, scientifically sound and, above all, practicable.
"Nutrition Communications"
Eva.Zovko@ble.de

We can be found on the following networks:

Harald Seitz
Lead Media &
Communications at BZfE
Harald.Seitz@ble.de

Julia Seeher
Consultant devision "Healthy
Nutrition" at BZfE
Julia.Seeher@ble.de

The publishers 30
DID YOU KNOW?
The experts survyed in this report come from a wide range of disciplines: They have in-depth knowledge of physiology,
microbiology, psychology, communication sciences, management, sociology and food production. Many of our experts lead
research projects, interpret scientific data, communicate the latest discoveries on human nutrition, or work in nutrition counselling
or therapy. You'll find all of the experts who participated sorted by area of expertise on the following pages.

NUTRITION CONSULTATION AND THERAPY (1)

Foto: Katja Lotz

Caroline Dr. med. Marie Dr. Jon Chim Bai- Dr. Brigitte Maja Biel, Teresa Bilic, Birgitt Bley,
Ackermann, Ahluwalia, Habelski, Bäuerlein, Ernährungsberatung Praxis für Klinik Buchinger
DR. AMBROSIUS® Ärztin, Ernährungs- Ernährungsberatung Ernährungsberatung Praxis Maja Biel Ernährungstherapie Wilhelmi
Ernährungs- medizinerin, Autorin nutritiondrbai ernährungswegen und -psychologie
beratung und Speakerin Teresa Bilic

Birgit Jenny Brunckow, Verena Dickson, Christiane Dölz, Dr. Ann-Kristin Petra Eberharter, Kerstin Eickhoff-
Blumenschein, Ernährungsexperten Kinder Nutrition mediNutrition Dorn, Diaetologie Piechaczek,
Blumenschein - - von Experten für Consulting THE FOOD TALKS - Eberharter Nutriwohl
ernährung, beratung Experten Ernährungsberatung Ernährungsberatung
& therapie Dr. Dorn

The experts 31
NUTRITION CONSULTATION & THERAPY (2)

Kevin Eze, Nina Fischer, Giorgia Forlini, Maximilian Frese, Martina Gewalt, Imke Hagen, Hannah Hauser,
Studio für ABissZ Coaching DR. AMBROSIUS® MaxiMahl Mindful Eating Ernährungsberatung Hauser Healthcare
Ernährungsberatung GmbH & Food Ernährungsberatung Ernährungstherapie Martina Gewalt Imke Hagen GmbH
Kevin Eze Thinking

Anne-Carin Heit, Denise Hellmann, Maike Henze, Maria Hufnagl, Juliane Isbrecht, Julian Andrea Jungnitz,
Familienpraxis Klinik Fallingbostel Frau Familienfutter Ayurveda Ernährung alb.gesund Jaschinger, DR. AMBROSIUS®
Pforzheim VerumVita® Ernährungsberatung

Josephine Sören Kube, Katharina Christin Kerstin Laubach, Ursula Leyen- Ann-Christin
Kirschgens, K-Eth Kühtreiber, Lammers, Kerstin Laubach decker-Bruder, Lindenau,
DR. AMBROSIUS® Ernährungsberatung FEMALE FOOD DR. AMBROSIUS® Ernährungscoaching Gesundheitsküche Einfach Herzhaft -
Ernährungsberatung FREEDOM Ernährungsberatung Ernährungsberatung Ernährungsberatung

The experts 32
NUTRITION CONSULTATION & THERAPY (3)

Susanne Sylvie Lippold, Marina Lommel, Misava Macomo, Franca Daniela Christof
Lindenthal, Sylvie Lippold Foodpunk GmbH Ernährungsberatung Mangiameli, Marquardt, Meinhold,
essenbelebt Ernäh- Diättherapie & und -therapie essteam Mangiameli mehrFETT- Praxis für
rungsberatung e.U. Ernährungsberatung Misava Macomo & Lemberger GbR machtSCHLANK Ernährungstherapie
Foto: Katja Lotz Meinhold

Foto: Katja Lotz Photo: Nina Wellstein

Stefanie Metty, Anja Neumann, Bonita Neururer, Dr. Heike Maureen Ottaro, Aydan Özer, Dr. Antonie Post,
Praxis für Diät- und Anja Neumann - Bonita Niemeier, DR. AMBROSIUS® Blumenschein - Praxis für gewicht-
Ernährungstherapie Gesundheit Ernährungspraxis essenZ – Dr. Heike Ernährungsberatung ernährung, beratung sneutrale Beratung
Stefanie Metty Niemeier und Team & therapie und -therapie

Dagmar Andrea Heike Quendt, Katharina Lena Schwind, Katharina Andrea Sabine Telega,
Prestle, Qeveda und Quendt Richter, Lenatura Spitzenberger, Stallmann, Studio für
Diätetische Praxis Food Innovation KG Ernährung von Planty to eat Praxis Essgenuss Ernährungsberatung
Anfang an Sabine Telega

The experts 33
NUTRITION CONSULTATION & THERAPY (4)

Sarah Trampisch, Merle Vollgraf, Klara Wittmer, Alicia Wöhle, Nesrin Yavuz, Julia Zichner, Galina Zima,
DR. AMBROSIUS® Justus-Liebig- KJP Marburg Ernährungsberatung NesFit - Praxis für fooducation DR. AMBROSIUS®
Ernährungsberatung Universität Gießen, Alicia Wöhle Diättherapie & Ernährungsberatung
Ernährungsexpertin, Ernährungsberatung
Podcasterin und
Foodbloggerin

HEALTH MANAGEMENT & CONSUMER PROTECTION

Frederike Baus, Nina Eichberger, Stephan Dorota Lazarski, Frédéric Letzner, Birgit Schweyer,
aidhere GmbH Verein für Kampshoff, Plattform Ernährung Redner und Autor für Nutricuisine
Konsumenten- European Food und Bewegung Ernährungs- und
information, VKI Information Council gGmbH Gesundheits-
psychologie

The experts 34
SCIENCE, RESEARCH, EDUCATION (1)

Photo: Peter Pulkowski Foto: Katja Lotz

Prof. Dr. Sibylle Helen Bauhaus, Prof. Dr. Christine Dr. Daniel Prof. Dr. Anja Franziska Delgas, Eva-Maria
Adam, Deutsche Sport- Brombach, Buchholz, Carlsohn, Universität Hohen- Endres,
HAW Hamburg hochschule Köln, ZHAW, Wädenswil, JGU - Schule für HAW Hamburg heim, Institut für APEK-Consult
Institut für Biochemie Schweiz Diätassistenten Ernährungsmedizin

Prof. Dr. Andreas Klaus Nigl, Dr. Ines Perrar, Prof. Dr. Dorothea Prof. Dr. Christel
Michalsen, FH Gesundheits- Rheinische Friedrich- Portius, Rademacher,
Charité Berlin berufe OÖ Wilhelms-Universität SRH Hochschule für Hochschule
Bonn Gesundheit Niederrhein

Dr. Isabell Bianca Finkel, Prof. Dr. Anne Hande Gagali, Jasmin Karolin Höhl, Christina
Englert, Robert-Koch-Institut Flothow, DHBW Heilbronn Godemann, Geschmack - Holzapfel,
Hochschule Fulda HAW Hamburg JLU Giessen Genuss - Gesundheit TU München

Claudia Hoppe, Dr. Markus Keller, Prof. Dr. Anja Dr. Silke Prof. Dr. Katja Prof. Dr. Petra Prof. Dr. Jens
DHBW Heilbronn Forschungsinstitut für Kroke, Lichtenstein, Lotz, Lührmann, Mäder,
pflanzenbasierte Hochschule Fulda Dr. Rainer Wild- DHBW Heilbronn Pädagogische HS BHT - Berliner Hoch-
Ernährung gGmbH Stiftung Schwäbisch Gmünd schule für Technik

The experts 35
SCIENCE, RESEARCH, EDUCATION (2)

Foto: Stefan Beiganz

Prof. Dr. Andreas Klaus Nigl, Laura Pernetta, Dr. Ines Perrar, Prof. Dr. Dorothea Prof. Dr. Christel Anna
Michalsen, FH Gesundheits- ETH Zürich Rheinische Friedrich- Portius, Rademacher, Rechenberger,
Charité Berlin berufe OÖ Wilhelms-Universität SRH Hochschule für Hochschule Speiseraeume F+B
Bonn Gesundheit Niederrhein

Photo: Jakob Vegh

Tim Ritzheim, Carolina Diana Martin Schlatzer, Prof. Dr. Melanie Magda Tedla Kristin Vieler, Bettina Vogler,
Forschungsinstitut Rossi, Forschungsinstitut Speck, Magdas Food Charité Berlin cleveressen.at
für pflanzenbasierte Behavioural für biologischen Hochschule Programme
Ernährung (IFPE) Researcher & Landbau (FiBL) Osnabrück und
Scientific Lecturer Wuppertal Institut

Julia Wild,
FH Gesundheits-
berufe OÖ

The experts 36
PR & JOURNALISM (1)

Foto: Katja Lotz

Dr. Gunda Astrid Donalies, Stefanie Faber, Ingeborg Fischer- Verena Franke, Gabriela Freitag- Dr. Yvonne
Backes, Deutsche Hensslers Schnelle Ghavami, Marketingsprints für Ziegler, Heilemann,
Nutricomm - nutrition Gesellschaft für Nummer GmbH Verlag Kirchheim + Foodies mit Herz auf Freie Texterin und Klett Gruppe
& comunication Ernährung Co GmbH; DR. der Zunge PR-Beraterin
AMBROSIUS®
Ernährungsberatung

Foto: Streetstyleshooters

Dr. Rita Herman, Isabell Heßmann, Dr. Alexa Iwan, Melanie Kirk- Inga Brigitte Raab, Sonja Schäche,
Agentur für ISAH – more than good food concepts Mechtel, Pfannebecker, Food-Journalistin Bundesinstitut für
Ernährungs- food by Dr. Alexa Iwan Ernährungs- Redaktionsbüro Inga und Autorin Risikobewertung
kommunikation kommunikation & Pfannebecker
mehr

The experts 37
PR & JOURNALISM (2)

Franziska Sarah Schocke, Maren Schulze, Heike Suck, Anja Tanas, Dagmar von Kerstin Wriedt,
Schiewe, Expertin für Freiberufliche hellblau PR Freie Cramm, Initiative Milch 2.0
WPR Kinderernährung und Autorin bei Foodjournalistin Ernährungsexpertin GmbH
COMMUNICATION Bestseller-Autorin Wortgedeck.de

Simonette Zieger,
Freiberufliche Fach-
Journalistin

#NutritionTrends2023
The experts 38
RESEARCH & DEVELOPMENT
In Food, Pharma or Nutrition Industries

Dr. Georg Abel, Dr. Eugenia PD Dr. Stephan Lise Becqueriaux, Patrick Bühr, Alina Demke, Samantha Frost,
Berater Produkt- Alfine, Barth, General Mills Rügenwalder Mühle cravy foods Advanced Nutrition
entwicklung, Experte Baze Labs Dr. Willmar Schwabe Carl Müller GmbH &
Sporternährung Pharmaceuticals Co KG

Daniel Gareis, Hannah Geupel, Maria Kilian, Stefanie Katrin Meyer, Dr. Annegret Meike Schnell-
Amadou GmbH Danone Deutschland ETADORO GmbH Kratzenstein, The Makers GmbH Nielsen, Schintag,
GmbH Wyldr Food UG a&r GmbH Unternehmens-
beratung Food &
Food Law

Stavroula Dr. Tanja Werner,

Tekidou, Protina
Projektmanagerin Pharmazeutische
Produktentwicklung GmbH

The experts 39
MARKETING & SALES
In Food, Pharma or Nutrition Industries

Foto: Katja Lotz

Karin Dieckmann, Sarah Dietrich, Dr. Eva Fries- Dr. Saskia Haufs- Hanna Helmig, Svenja Kilzer, Fabian Schlang,
Gerstoni/Dieckmann Dussmann Service Schaffner, Brusberg, apetito catering B.V. REWE Markt GmbH air up GmbH
Cereals GmbH Deutschland Fresenius Kabi Academy GmbH & & Co. KG
(in Elternzeit) Co. KG

Nils Schumacher, Robin Sorg, Dr. Christina Sonja Uhlmann, WOULD YOU LIKE TO GET IN TOUCH
Entwicklung von bioniq Steinbach, Döhler GmbH WITH OUR EXPERTS?
Marken und DR. AMBROSIUS®
Produkten im Food
YOU CAN FIND THEIR CONTACT
Ernährungsberatung
eCommerce DETAILS FROM PAGE 43

#NutritionTrends2023
The experts 40
CONTENT CREATOR PUBLIC SECTOR

Laura Junge, Laura Merten, Lisa Nentwich, Dr. Carolin Cirkel, Uta Köpcke, Susanne Leitzen,
@Lustesser Satte Sache Dinkel & Beeren Arbeits- und Verband der Diätassis- DGE - IN FORM Projekt
Gesundheitsschutz tenten - Deutscher für die Gemeinschafts-
Bundesverband e.V. verpflegung
(VDD)

Photo: Martin Oelze &

Foto: Ingolf
Pjoto: Katja Lotz
Hatz Dirk Ostermeier

Bastienne Dr. Malte Rubach, Katrin Schäfer, Tiara-Maria Carola Persiel, Christine Röger,
Neumann, M.R.EXPERT beVegt - vegan Mengel, Niedersächsisches Kompetenzzentrum
Ernährungspsycho- leben und laufen Politische Referentin Ministerium für Ernäh- für Ernährung (KErn)
logie leicht gemacht für Gesundheit rung, Landwirtschaft
und Verbraucherschutz

Miriam Alisia Schrieder, Claudia Sommer, Dr. Madlen Dr. Kiran Virmani,
Schneider, Ernährungsbloggerin Deutsches Stimming, Deutsche Gesellschaft
Kochkarussell Tiefkühlinstitut e.V. AgiL für Ernährung (DGE)

The experts 41
WOULD YOU LIKE TO GET IN TOUCH WITH THE EXPERTS?
NO PROBLEM! THE EXPERTS’ CONTACT DETAILS ARE LISTED BELOW IN
ALPHABETICAL ORDER.

Name E-Mail Name E-Mail

Dr. Georg Abel georgabel@gmx.de Karin Dieckmann k.dieckmann@dieckmann-cereals.de

Caroline Ackermann
Prof. Dr. Sibylle Adam
Dr. Marie Ahluwalia
Dr. Eugenia Alfine
Dr. Gunda Backes
Dr. Jon Chim Bai-Habelski
PD DR. Stephan Barth
Dr. Brigitte Bäuerlein
Helen Bauhaus
Frederike Baus
Lise Becqueriaux
Maja Biel
Teresa Bilic
Birgitt Bley
Birgit Blumenschein
Prof. Dr. Christine Brombach
Jenny Brunnckow
Dr. Daniel Buchholz
Patrick Bühr
Prof. Dr. Anja Carlsohn
Dr. Carolin Cirkel
Dr. Franziska Delgas
Alina Demke
Verena Dickson
c.ackermann@dr-ambrosius.de
sibylle.adam@haw-hamburg.de
ahluwalia.marie@gmail.com
eugenia@baze.com
info@nutricomm.de
info@nutritiondrbai.de
stephan.barth@schwabe.de
info@ernaehrungswegen.de
h.bauhaus@dshs-koeln.de
frederike.baus@aidhere.de
becqueriaux.lise@gmail.com
info@majabiel.com
mail@teresa-bilic.de
birgitt.bley@buchinger-wilhelmi.com
mail@et-blumenschein.de
christine.brombach@zhaw.ch
info@ernaehrungsexperten.eu
daniel.buchholz@unimedizin-mainz.de
pbuehr@ruegenwalder.de
anja.carlsohn@haw-hamburg.de
carolinhauck@gmx.de
f.delgas@uni-hohenheim.de
alina@cravyfoods.de
verena@kinder-nutrition.com
Sarah Dietrich
Christiane Dölz
Astrid Donalies
Dr. Ann-Kristin Dorn
Petra Eberharter
Nina Eichberger
Kerstin Eickhoff-Piechaczek
Eva Endres
Dr. Isabell Englert
Kevin Eze
Stefanie Faber
Bianca Finkel
Nina Fischer
Ingeborg Fischer - Ghavami
Prof. Dr. Annegret Flothow
Giorgia Forlini
Verena Franke
Gabriela Freitag-Ziegler
Maximilian Frese
Dr. Eva Fries-Schaffner
Samantha Frost
Hande Gagali
Daniel Gareis
Hannah Geupel
---
info@medinutrition.de
donalies@dge.de
info@thefoodtalks.de
office@diaetologie-eberharter.at
nina.eichberger@vki.at
info@nutriwohl.com
endres@apek-consult.de
isabell-englert@web.de
k.eze@dr-ambrosius.de
---
bianca.finkel@freenet.de
n.fischer@abissz.de
i.fischer-ghavami@dr-ambrosius.de
annegret.flothow@haw-hamburg.de
g.forlini@dr-ambrosius.de
verena@verenafranke.com
freitag-ziegler@t-online.de
info@maxi-mahl.de
eva.fries@gmx.de
samantha.frost.berlin@gmail.com
hande.gagali@heilbronn.dhbw.de
gareis@zunderschwamm-gmbh.de
hannah.geupel@danone.com

The experts 42
Name E-Mail Name E-Mail

Martina Gewalt mail@martinagewalt.de Christin Lammers c.lammers@dr-ambrosius.de

Prof. Dr. Jasmin Godemann jasmin.godemann@fb09.uni-giessen.de Kerstin Laubach kerstin@kerstin-laubach.com
Imke Hagen imke-hagen@t-online.de Dorota Lazarski d.lazarski@pebonline.de
Dr. Saskia Haufs-Brusberg --- Susanne Leitzen leitzen@dge.de
Hannah Hauser support@hannahhauser.de Frédéric Letzner info@letz-go.de
Dr. Yvonne Heilemann Yvonne.heilemann@aol.com Ursula Leyendecker-Bruder info@gesundheitskueche.de
Anne-Carin Heit info@familienpraxis-pforzheim.de Dr. Silke Lichtenstein Lichtenstein@gesunde-ernaehrung.org
Denise Hellmann hellmann@klinik-fallingbostel.de Ann-Christin Lindenau beratung@einfachherzhaft.de
Hanna Helmig Hanna.Helmig@apetito.de Susanne Lindenthal info@essenbelebt.at
Maike Henze maike@frau-familienfutter.com Sylvie Lippold sylvielippold@web.de
Dr. Rita Hermann r.hermann@agentur-hermann.org Marina Lommel info@foodpunk.de
Isabell Heßmann contact@isabellhessmann.de Prof. Dr. Katja Lotz katja.lotz@heilbronn.dhbw.de
Dr. Karolin Höhl kontakt@karolinhoehl.de Prof. Dr. Petra Lührmann petra.luehrmann@ph-gmuend.de
Prof. Dr. Christina Holzapfel christina.holzapfel@tum.de Misava Macamo gesundheit@misava-macamo.de
Claudia Hoppe claudia.hoppe@dhbw.heilbronn.de Prof. Dr. Jens Mäder ---
Maria Hufnagl maria.hufnagl@hufnagl.de Franca Mangiameli mangiameli@essteam.de
Juliane Isbrecht praxis@alb-gesund.de Daniela Marquardt mehrfettmachtschlank@gmail.com
Dr. Alexa Iwan kontakt@alexaiwan.de Christof Meinhold praxis@christof-meinhold.de
Julian Jaschinger info@verumvita.de Tiara-Maria Mengel tiaramengel@gmail.com
Laura Junge Lustesser@outlook.de Laura Merten ---
Andrea Jungnitz a.jungnitz@dr-ambrosius.de Stefanie Metty steffi_metty@hotmail.com
Stephan Kampshoff stephan.kampshoff@eufic.org Katrin Meyer katrin@themakers.ai
Dr. Markus Keller kontakt@ifpe-giessen.de Andreas Michalsen andreas.michalsen@charite.de
Maria Kilian kilian.maria@gmx.net Lisa Nentwich lisa@dinkel-und-beeren.de
Svenja Kilzer svenja.kilzer@rewe-group.com Anja Neumann kontakt@anja-neumann-gesundheit.de
Melanie Kirk-Mechtel info@melaniekirkmechtel.de Bastienne Neumann mail@bastienne-neumann.de
Josephine Kirschgens j.kirschgens@dr-ambrosius.de Bonita Neururer info@bonitaernaehrungspraxis.at
Uta Köpcke uta.koepcke@vdd.de Dr. Annegret Nielsen anielsen@a-r.com
Stefanie Kratzenstein stefanie.kratzenstein@gmx.de Dr. Heike Niemeier heike.niemeier@essenZ.hamburg
Prof. Dr. Anja Kroke anja.kroke@oe.hs-fulda.de Klaus Nigl klaus.nigl@fhgooe.ac.at
Sören Kube kube.ernaehrungstherapie@gmail.com Maureen Ottaro m.ottaro@dr-ambrosius.de
Katharina Kühtreiber katharina@femalefoodfreedom.at Aydan Özer oezer@blumenschein-ebt.de

The experts 43
Name E-Mail Name E-Mail

Laura Pernetta pernlaur@student.ethz.ch Katharina Spitzenberger hey@plantytoeat.de

Dr. Ines Perrar
Inga Pfannebecker
Prof. Dr. Dorothea Portius
Dr. Antonie Post
Dagmar Andrea Prestle
Heike Quendt
Brigitte Raab
Prof. Dr. Christel Rademacher
Anna Rechenberger
Katharina Richter
Tim Ritzheim
Christine Röger
Carolina Diana Rossi
Dr. Malte Rubach
Carola Sandkühler
Sonja Schäche
Katrin Schäfer
Franziska Schiewe
Fabian Schlang
Martin Schlatzer
Miriam Schneider
Meike Schnell-Schintag
Sarah Schocke
Alisia Schrieder
Maren Schulze
Nils Schumacher
Birgit Schweyer
Lena Schwind
Claudia Sommer
Robin Sorg
Prof. Dr. Melanie Speck
iperrar@uni-bonn.de Andrea Stallmann info@praxis-essgenuss.de
kontakt@ingapfannebecker.com Dr. Christina Steinbach c.steinbach@dr-ambrosius.de
dorothea.portius@srh.de Dr. Madlen Stimming m.stimming@agilsachsen.de
kontakt@antoniepost.de Heike Suck heike.suck@hellblau-pr.de
Post@DagmarAndrea.de Anja Tanas mail@anjatanas.de
heike.quendt@qeveda.de Madga Tedla management@magdasfoodprogramme.com
raab-brigitte@t-online.de Stavroula Tekidou stavroula.tekidou@web.de
christel.rademacher@hs-niederrhein.de Sabine Telega s.telega@dr-ambrosius.de
ar@speiseraeume.com Sarah Trampisch s.trampisch@dr-ambrosius.de
richter.ernaehrungsberatung@gmail.com Sonja Uhlmann ---
ritzheim@ifpe-giessen.de Kristin Vieler kristin.vieler@charite.de
christine.roeger@kern.bayern.de Dr. Kiran Virmani virmani@dge.de
carolina@carolinadianarossi.com Bettina Vogler bettina.vogler@cleveressen.at
info@mrexpert.de Merle Vollgraf voll.merle@yahoo.de
carola.sandkuehler@ml.niedersachsen.de Dagmar Von Cramm kontakt@dagmarvoncramm.de
sonja.schaeche@gmail.com Dr. Tanja Werner werner.tanja@protina.de
katrin.schaefer.x@googlemail.com Julia Wild julia.wild@fhgooe.ac.at
franziska@schiewe-mail.de Klara Wittmer K-Wittmer@web.de
pr@air-up.com Alicia Wöhle ---
martin.schlatzer@fibl.org Kerstin Wriedt kontakt@initiative-milch.de
hallo@kochkarussell.com Nesrin Yavuz dytnesrinyavuz@gmail.com
mail@meikeschnell.de Julia Zichner julia.zichner@fooducation.de
redaktion@sarahschocke.de Simonetta Zieger hallo@simonettazieger.de
alisia.schrieder@t-online.de Galina Zima g.zima@dr-ambrosius.de
---
nils.schumacher@e-mail.de
birgit@nutricuisine.de
support@lenatura.de
sommer@tiefkuehlkost.de
r.sorg@bioniq.com
m.speck@hs-osnabrueck.de

The experts 44
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