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  "documentTitle": "The Future of Food Challenges & opportunities",
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      "text": "Transformation to healthy diets by 2050 will require substantial dietary shifts. This includes a more than doubling in the consumption of healthy foods such as fruits, vegetables, legumes and nuts, and a greater than 50% reduction in global consumption of less healthy foods such as added sugars and red meat (i.e. primarily by reducing excessive consumption in wealthier countries).",
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      "text": "A report by the EAT-Lancet Commission on Healthy Diets From Sustainable Food Systems offers the following definition. Healthy diets have an optimal caloric intake and consist largely of a diversity of plant-based foods, low amounts of animal-source foods, and unsaturated rather than saturated fats. They contain limited amounts of refined grains, highly processed foods or added sugars.",
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      "text": "One thing is clear: in the future our food will be much more personalised. Food will be optimised for the individual's needs based on their biological makeup, lifestyle, health conditions, environmental factors, and personal preferences. Research such as the PREDICT study (a collaboration between, among others, Harvard University, Oxford University and Stanford University) has increased our understanding of how the gut microbiome, blood sugar and even sleep impact how people respond to food.",
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      "text": "Conscious choices",
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