What are the dominant trends in the healthcare market? How do consumers perceive health? Where will the new market potential emerge?

The study "Health Horizons" identifies the healthcare market as the potential driver of the next economic upturn. The growing significance of prevention, a changing understanding of what it is to be healthy and converging markets are indications of a paradigm shift. To turn innovation into growth, companies will need to reposition themselves in the healthcare market.

New markets and new challenges are opening up for pharmaceutical companies, pharmacists and drugstores. But they exist, too, in the food sector and in tourism. Anyone wishing to take advantage of the opportunities this offers must understand why healthcare today already goes well beyond medicines and wellness cures. They need to know what products and services people will be using in future to stay healthy, how products can be marketed to the new target groups and what new consumer segments will emerge at the interface of the healthcare market.

The study examines the long-term developments in the Swiss healthcare system, analyses the cost developments over recent years and sets these against the created value that the healthcare market contributes to overall economic growth. Alongside the major drivers, which will dominate the healthcare system in the coming years, various other market segments are identified as being capable of becoming the most important areas of the healthcare market. Further, a number of theses are presented which lay the foundations for sustainable growth, quality and efficiency.

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What will we be eating in the world of tomorrow's tomorrow? What visions and imaginings do researchers have for the future? What role do dreams and archetypal needs play in nutritional innovation? When satisfying our hunger is no longer the main motive, why will we eat? And what shall we eat? What technologies will stamp their mark on the "Economy of Dreams" in the food sector of the future?

The study "Food Fictions" analyses trends identified by research, but also casts a glance backwards to our nutritional dreams of the past, as found in fairy tales and science fiction. The central focus is on the range of possibilities within which the development of food provision will occur. "Food Fictions" makes exciting reading for specialists in marketing, R&D, business development and strategic thinking, as well as for anyone with an interest in past and future nutritional innovation.

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How will we feed ourselves in tomorrow's world? What factors influence our eating behaviours?

What are the opportunities, what are the risks involved in new food technologies? What developments in economic realities and society will have a long-term, sustainable influence on the food industry? Food science is at the beginning of a revolution - the introduction of molecular technologies into food production. New foodstuffs promise better health, fresher produce and lower prices.

The study "The New Eating Normalcy" is based on interviews with opinion formers and nutritional experts involved in research, industry, retail and the restaurant trade. It provides an overview of the most important nutritional innovations and their consequences for producers, retailers and restaurateurs.

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What are Europe's favourite regional cuisines? Which countries set the trends in the world of gastronomy? What role does its cuisine play in establishing a country's image and tourism? And in terms of its self-image and self-esteem? How important is regional cooking in an era of globalisation?

The study "Food Nations" is based on an analysis of over 1600 restaurants in Europe and the USA – mainly in the upper price segment of the Guide Michelin, since this is where the trendsetters are to be found. Additional assessments by ten distinguished experts underpin the ranking of the most popular national cuisines and provide the background to the rising and falling stars, to the role of regional cooking and to the development of fusion cuisine.

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