Growing old gracefully: Keto Kind and Superfrau step up to the Longevity Challenge
In June 2023, Nestlé Health Science partnered with the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University to launch the Nestlé Health Science Innovate Forward: The Longevity Challenge.
With the World Health Organization predicting that one in six people will be 60 years or older by 2030 – and double that by 2050 – issues that accompany aging must be addressed.
As such, the Longevity Challenge is designed to engage the startup and entrepreneurial community to drive new, impactful solutions focused on advancing cognitive, gut and metabolic health to benefit an aging population.
“With a rapidly aging global population, it is a critical time to advance scientific knowledge and innovation around healthy aging,” said Katie Stebbins, executive director of the Food and Nutrition Innovation Institute at the Friedman School.
“Through this competition, we are excited to support a pipeline of new ventures that could have a positive impact on global health.”
Added Rania Abou Samra, global head of Technology and Product Development for Nestlé Health Science, “Collaborating with startups is one way that we can drive faster adoption of great new ideas and increase our impact for the benefit of consumers and patients.”
Innovative ideas on healthy aging and improved longevity
Following a rigorous evaluation process, the judges deemed the biggest standouts to be a science-baked, plant-based nutritional shake, along with a sparkling functional beverage that utilizes upcycled whey.
Keto Kind is specifically formulated to support individuals following a ketogenic diet by providing essential nutrients while aligning with the principles of ketosis.
“Our aim is to contribute to the advancement of ketogenic nutrition innovation and make a positive impact on the lives of individuals seeking to support their health,” said cofounder Mauricio Moel.
Superfrau is a sparkling beverage that is packed with protein, B vitamins and electrolytes. The upcycled whey used is sourced from yogurt production, which would typically be discarded or used as feedstock.
“We are eager to offer consumers a delightful and nourishing beverage that empowers them to make health-conscious food choices while also helping reduce waste,” said founder Melissa Martinelli.
According to the judges, the duo both demonstrated outstanding potential in advancing science and driving new solutions in the food and nutrition space, earning themselves indepth mentorship, strategy guidance and technical support from experts at Nestlé Health Science and Tufts University. Additionally, they will each receive a one-year membership on the Friedman School’s Food & Nutrition Innovation Council.
“Their innovative approaches and dedication to improving the health and wellness of individuals align perfectly with our mission at Nestlé Health Science,” said Abou Samra.
“As we support their continued growth and success, we are excited to collaborate and explore groundbreaking nutritional solutions."
The judging panel
Tufts University was represented by faculty members Dr Simin Meydani and Dr Jeffrey Blumberg, renowned for their groundbreaking research at the intersection of aging, immunity and nutrition.
Nestlé Health Science’s judges featured several R&D experts, including Rania Abou Samra, who has over 20 years of experience in nutrition, science and food technology.
“This competition was created to foster a pipeline of new ventures that have the potential to make a positive impact on global health, and we believe both these winners embody the foundational spirit and values of this Innovation Challenge,” said Stebbins.
“We’re thrilled to welcome Keto Kind and Superfrau to the Innovation Council for the next year, and excited to support their missions in developing groundbreaking nutrition innovations.”
