Six new Diet and Health Innovation Hubs are starting work in the UK to overcome the challenges of producing and getting us all to consume healthier, more nutritious food.

They form part of a group called the Diet and Health Open Innovation Club.

£15m worth of funding has been made available by three public bodies and a Government department.

It is a big project, with big challenges to overcome.

Various reports suggest poor nutrition costs our health services around £20bn per year.

A key part of the project is encouraging collaboration between researchers and industry.

So, in this episode of the Food Matters Live podcast, we find out more about the types of research being undertaken, what it could mean for the food industry, and how the research might translate into improvements in nutrition.

Guests:

Philip Calder, Professor of Nutritional Immunology, Medicine at the University of Southampton

Gemma Walton, Associate Professor, University of Reading

Professor Martin Warren – Chief Scientific Officer and Group Leader at the Quadram Institute