Food and Nutrition: Key Developments and Predictions for 2021
Throughout the year, urgent daily challenges frequently crowd out important, longer term thinking, but only by taking a step back do the individual events coalesce into broader trends and themes.
In this Knowledge Series, we examine the significant, relevant trends that are embodying developments in food and nutrition innovation – and the resultant implications for 2021. These developments and implications are analyzed in the context of themes spanning across the broader agrifood and health ecosystem – driven by the need for agile product development, personalization, resource efficiency, and more.
Thomas Hayes, Global Food Technology & Innovation Analyst, Lux Research
Thomas Hayes is an Analyst at Lux on the Emerging Ecosystems in Agrifood and Health team, specializing in food and nutrition. He advises clients how to capitalize on emerging technologies related to personalized nutrition, the gut microbiome, plant-based proteins, cellular agriculture, and more. Prior to this, Thomas was a member of Lux’s Consulting team where he conducted project-based analyses for clients, largely within the food industry.
Thomas received his B.S. in Chemical Engineering from Northeastern University and is a Master of Business and Science (MBS) candidate at Rutgers University, concentrating in Global Food Technology & Innovation.