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Europe: Innovate, work with all parties to ensure food security, nutrition, says DuPont

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DuPont’s Nutrition & Health business celebrates 50 years of innovation at its largest research and development facility for food ingredients in Brabrand, Denmark.

“Today we are celebrating 50 years of science and innovation at the core of our global food research activities. It is here where we consolidate our knowledge to anticipate and address human needs around the world,” said president Craig F. Binetti.

“As we look to the next 50 years, we continue to work in close collaboration with our customers, governments, academia, non-government organizations and others to find new and better ways to solve food and nutrition challenges, and to create sustainable solutions essential to a better, safer and healthier life.”

Food security is a growing challenge as the world’s population increases by more than 75 million people each year.

The Food and Agriculture Organization of the United Nations projects that farmers will need to nearly double the world’s total food production to meet the growing demand.

Most of these gains will need to be made by the 500 million smallholder farmers who produce much of the agricultural output in developing countries, and they will need to do so with less arable land and water.

In addition, food waste is a growing concern.

Each year, one third of the food produced globally is wasted.

The company believes that overcoming the threats to the global food supply will require taking scientific innovation well beyond the laboratory into fields and local communities, especially in developing economies such as Sub-Saharan Africa and South and Southeast Asia where the majority of the chronically malnourished population live.

Scientific innovations have succeeded in significantly enhancing the quality and quantity of food production around the world.

Innovations include maximizing the productivity potential of seeds – even in harsh conditions; keeping crops pest and disease free; enhancing the nutritional value of staple foods; and reducing waste by keeping food fresher longer.