Nutritious, affordable, sustainable: redefining ultra-processed foods

Tate & Lyle’s president of innovation and commercial development, Victoria Spadaro Grant, talks with Innovation Forum’s Hannah Oborne about the complexities surrounding ultra-processed foods, particularly their role in the global food trilemma of nutrition, sustainability and accessibility. Rather than vilifying ultra-processed foods, they discuss the importance of improving food quality and availability while balancing environmental and health impacts, and foster stakeholder collaboration to achieve this.