Linda Drummond a registered dietician and nutrition consultant will be the speaker who will be taking us through “Food as medicine- the power of diet in disease prevention.”

Linda Drummond RD (SA) holds a Bachelor of Science degree in Chemical, Molecular and Cellular Sciences and a Bachelor of Science Medical (Honours) degree in Nutrition and Dietetics, both from the University of Cape Town. She also has a Programme & Project Management in Public Development Management certificate, which she obtained through the University of the Witwatersrand Business School. She is currently completing her Masters in Medical Science: Dietetics through the University of Cape Town. Linda is currently an Associate at the Nutritional Solutions practice in Bryanston where she runs her clinical practice and is the Nutrition Consultant to the Consumer Goods Council of South Africa’s Food Safety Initiative, which focuses on compliance to food & nutrition-related regulations and industry-wide public health initiatives.

We had the pleasure of asking Linda a few questions on the food and beverage industry:

FNA: What do you believe has been the key change in the F&B sector over the past five years?

LD: Over the past five years, there has been an increased awareness of the role food plays in health, with more people taking an interest in healthy living. At the same time, there have been several regulations that have been published to curb the rise of preventable diseases that result from an unhealthy diet and lifestyle. This presents a unique opportunity, that did not necessarily exist before, to create products that are healthy and that consumers want while complying to regulations that govern food.

FNA: Where do you see the three key challenges driving innovation in the industry over the next five years?

LD: Ensuring that nutritious foods are acceptable, affordable and accessible and that these are provided in a safe and sustainable way to all South Africans are key challenges that the F&B sector needs to form an integral part of addressing. Innovation is likely to provide the solutions that will be key to bring about the change required.

FNA: The F&B sector is undergoing a huge change. What are the three tips you would give for success in the coming five years?

LD: Companies that build their businesses around making foods that are ultimately good for health and are produced in a sustainable way, but that also make it easier for consumers to include these foods into their lifestyles, are likely to be most successful. With more and more consumers looking for these options and stricter regulations aimed at deterring individuals from making unhealthy dietary choices, innovation that does not take good nutrition into account is likely to face challenges.

FNA: Which type of people do you believe would gain the most from attending your session this year?

LD: Companies that want to get a better understanding of why making nutritious foods is not only good for health but also makes business sense.