The Longevity Economy Will Be Built on Nutrition
Published September 03, 2026
By Thierry Fournier, CEO of Roquette.
For decades, conversations about food and nutrition have been shaped by familiar questions. Does it taste good? Is it affordable? Is it convenient?
Those questions still matter. But they are no longer sufficient.
Increasingly, consumers expect food to contribute to their health. They are looking for products that support energy, strength, and overall well-being.
When longevity shapes new food expectations
This shift is taking place against a profound demographic transformation. The world is aging rapidly. According to the World Economic Forum, the global population aged 60 and over is expected to exceed 2 billion by 2050.
As societies age, longevity is becoming not only a public health priority, but also an economic one – reshaping consumer expectations and driving demand for products and services that support healthier, longer lives.
We are witnessing the emergence of a longevity economy, where consumers look to food not only for nourishment, but as an important contributor to long-term health.
Nutrition, a pillar of healthy aging
This is not a passing trend. It reflects a broader shift in how we think about well-being throughout our lives. Healthy aging does not begin in later years. It is shaped over time by a combination of lifestyle, environmental, and biological factors.
Supporting good nutrition at every stage of life can help people maintain good health for longer, extending their health span and quality of life.
At Roquette, we see this evolution reflected in the conversations we have with customers and partners around the world. They are looking to create foods that deliver more than taste and convenience, combining enjoyment with better nutrition.
Fiber and proteins, an essential lever for long-term health
While there are many dietary factors that influence long-term health, some become particularly important as we age. Fiber and protein are two key examples. Neither determines healthy aging on their own, but both contribute to overall well-being.
Fiber remains one of the biggest nutritional gaps in modern diets. Despite growing awareness, many people still consume far less than the recommended daily intake.
At the same time, our understanding of its benefits has evolved. Once associated primarily with gut health, fiber is now understood to play a much broader role. Growing evidence shows that dietary fiber contributes to metabolic health, helping to support blood glucose management, satiety, and weight management. Research is also deepening our understanding of fiber as a modulator of the gut microbiome.
Protein has followed a similar path. Once associated mainly with sports nutrition and muscle building, its importance throughout life is now better understood. Maintaining muscle mass and strength is essential for preserving mobility, balance, and independence as people age. Beyond contributing to muscle health, protein may also help people feel fuller, manage their weight, and keep blood sugar steadier after meals.
Rethinking nutrition thanks to innovation
Translating our evolving understanding of the role of nutrients like fiber and protein into better nutrition is not just an individual responsibility. It will require collaboration across the food system, with manufacturers, consumer brands, retailers, healthcare professionals, and policymakers working together. It will also require continued innovation to make better nutrition part of everyday life.
At Roquette, we work with our customers to develop plant-based ingredients that help make that possible. In the longevity economy, the future of food will be defined not only by what it delivers on the plate, but by the contribution it makes to longer, healthier lives.