The concept of personalized nutrition started to gain mainstream momentum before the pandemic, and then, well, things changed. It’s not a new concept. Scientists have been actively talking about it since the turn-of-the-century, some progressive players even before that.
Personalized nutrition is about adapting food to individual needs. We know consumers react differently to diet—just think of the body’s response to something as simple as lactose—but there’s more to it than the overt signs. Genetic makeup, lifestyle and environment have an impact on long-term health and wellness.
“While there are food products available that address requirements or preferences of specific consumer groups, these products are based on empirical consumer science rather than on nutrigenomics and nutrigenetics. The latter two build the science foundation for understanding human variability in preferences, requirements and responses to diet, and may become the future tools for consumer assessment motivated by personalized nutritional counseling for health maintenance and disease prevention,” according to a 2008 article in Medscape. You can read it HERE.
“Personalized nutrition is an approach that provides targeted nutritional advice to an individual based on information specific to that person,” said Jos Ordovs, PhD, director of the Nutrition and Genomics Laboratory and a professor at the Friedman School of Nutrition Science and Policy, in the March 8, 2019, Tuft’s University Health & Nutrition Letter. “Advances in science will increase the odds that a particular dietary pattern is successful for a particular individual.” You can read more HERE.
Food Technology provides an excellent review of the pros and cons of personalized nutrition. You can read it HERE.
All of these articles were published pre-pandemic. The concept was put on hold by many as plant-based and sustainability started dominating the food and nutrition conversation. That is expected to change, sooner than later. And it’s time to get on board.
In fact, this week at SupplySide West in Las Vegas, some degree of personalized nutrition was highlighted by most ingredient suppliers. Have it be a nutrition bar designed for kids, a soup for the elderly or an ice cream bar for expecting women, innovation in this space is on the path to accelerate fast.
“Personalized nutrition is expected to be the next disrupter after plant-based meat,” said Michael Gusko, global director of innovation, GoodMills Group, at the NEWTRITION X. Innovation Summit 2021 held in conjunction with Anuga in Cologne, Germany, on October 12, 2021. “It’s all about consumers taking control of their health.”
Mariëtte Abrahams, moderator of the event, and personalized nutrition business consultant and founder of Qina, said, “Personalized nutrition has experienced unprecedented growth over the last year.”
Nestle Research estimates the market will be worth $1.3 billion in 2025 and $64 billion by 2040. This growth is being fueled by researchers such as Gusko and Abrahams who are enthusiastic about focusing on disease prevention and helping individuals to improve their health through data and knowledge.