Being aware of what you eat is often linked to body size. But small changes in our routines can also make a great difference to our brains and our performances. Fazer Brainhow is an innovative programme in which Fazer study how food, sleep and mental and physical activities affect the human brain. Today, at a seminar in Stockholm, we proudly introduced the Brainhow programme in Sweden. At the event, which was held at Fazer’s restaurant NOGA, the visitors’ could listen to tomorrow’s food trends as well as interesting research and innovation.

Fazer Brainhow is developed at the intersection of research and business, where each partner is approaching the cognitive well-being from their unique angle. 

With the results from the Fazer Brainhow programme we have obtained insights and knowledge, which helps us, in cooperation with our partners, to create new innovative products and services. The goal is to create a brain-friendly diet to boost employee brainpower.

Eat your way to happiness

Brain-friendly food is a set of scientifically-proven ingredients and nutrients that are beneficial to human brains. The key is to eat regularly and varied. Choose a lot of fibers and colorful vegetables and fruits. Eat a light lunch and afternoon snack.

For example; Oat is a good source of zink that supports your memory and thinking. Broccoli is packed with folate, which is important for normal psychological functions (like attention, perception and motivation). Salmon contains omega-3 fatty acid DHA that helps your brain to function normally and dark chocolate contains magnesium that can prevent tiredness.

Three food trends to keep an eye on

More and more people start to realize that food is not only something to put into your mouth to keep hunger away. On this topic Lennart Wallander, one of our panel members from today’s launch event, talked about the latest trends within the food industry*. Three trends from today’s seminar:

1. Food for better health

Instead of connecting food with waist size – we now connect food with our health and our holistic well-being.

2. The rise of the non-alcoholic drinks

Alcohol is outdated! In the last 10 years alcohol consumption among young people has dropped with 50 percent and a big trend in London is alcohol-free pubs. Will the rest of the world join?

3. Transparency and R&D creates better food

We live in a transparent society. If a product is bad it will reach the consumers and effect sales. This means that large companies that invests in research will be the winners. It doesn't have to be within the food industry – how long will it take until Apple or Google start selling food?  

 *Alone together. Food & Friends Trendspotting 2018

Brainy panel discussions at Restaurant NOGA, Stockholm

The Fazer Brainhow event was led by Päivi Juolahti, Head of Fazer lab. During the seminar a cross functional panel discussed food trends of tomorrow, the science and research behind Fazer Brainhow and the overall purpose of the programme.

Panel members

Päivi Juolahti, Head of Fazer Lab, works on groundbreaking research and innovation projects. Päivi is motivated by lean start-ups, service design, open innovation and start-up collaborations.

Robert Brummer, MD, PhD and Professor of Gastroenterology and Clinical Nutrition. Robert is specialized in internal medicine and gastroenterology and has worked as a professor within medical nutrition and clinical dietetics.

Lennart Wallander, CEO at Food & Friends, a Swedish communications agency focusing on food and beverage. Lennart knows the latest trends within the food and beverage industry.

Ulrika Gunnerud, PhD in Nutrition and Senior Research Manager at Fazer. Ulrika is a spokesperson for the Brainhow programme and manager for Fazer’s research department.

Read more about Fazer Brainhow programme.