The international diffusion of food innovations and the nutrition transition: retrospective longitudinal evidence from country-level data, 1970–2010 by Anne-Célia Disdier, Fabrice Etilé, Lorenzo Rotunno

“…Introduction There is a lack of quantitative evidence on the role of food innovations—new food ingredients and processing techniques—in the nutrition transition.Objective Document the distribution of food innovations across 67 high-income (HIC) and middle-income (MIC) countries between 1970 and 2010, and its association with the nutritional composition of food supply.Methods We used all available data on food patents, as compiled by the European Patent Office, to measure food innovations. We considered innovations directly received by countries from inventors seeking protection in their territories, and those embedded in processed food imports. …”
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