SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Science

Read more breaking news

 

 
Dispatches from IFT 2014

Taste genetics: A new way to look at policy and segment consumers?

1 comment

By Nathan Gray+

11-Jul-2014
Last updated on 11-Jul-2014 at 16:53 GMT2014-07-11T16:53:54Z

Could the genetics of our taste buds be linked to long term obesity risk, or inform manufacturers about more general taste preferences?

Could the genetics of our taste buds be linked to long term obesity risk, or inform manufacturers about more general taste preferences?

Can new research in to the genetic basis of taste could help manufacturers and policy makers better understand consumer choices, purchase behaviour and even the later risk of obesity and disease.

"We know that individuals have very large differences between them in how they perceive tastes of foods," said Dr Beverly Tepper of Rutgers University.

While this idea of differences in consumer liking may be quite old, the science of linking these differences to our genetics, and also to food preferences and purchase behaviours is much newer, according to Dr John Hayes of Penn State University.

"With the human genome project, and the molecular revolution we now have, we have a whole new window in to why those taste preferences exist."

By looking at genetic markers as a predictor of general food preferences and eating habits, Tepper and her colleagues have begun to investigate how these differences impact food choice and the risk of obesity.

"Now we have a relatively good marker to tell us that type of information," she said.

By using these genetic markers, it may be possible to tell who is set up for a preference for unhealthy foods, while there may even be potential to develop new strategies to change the eating habits of people who have certain genetic traits that mean they prefer the taste of high-fat or high-sugar foods, said Tepper.

Market segmentation possibility

"We have moved from this market where we produce one size fits all for everyone, to instead coming up with niche products to satisfy more consumers and give them more value and more pleasure," said Hayes.

"What we are trying to do now is to use genetics to understand underlying common basis across products that could actually drive that segmentation."

1 comment (Comments are now closed)

Good researcher.

I Think that is the future way. I used many years test genetic, but esche new day mor test are discover. Qhat your experience with p 53 ? For Breast cancer nad lung cancer

Report abuse

Posted by jose valdai de Souza MC c PhD molecular medicne
14 July 2014 | 14h002014-07-14T14:00:22Z

Related products

Protein trends: Saturation point or just the tip of the iceberg?

Protein trends: Saturation point or just the tip of the iceberg?

Does the huge demand for protein have the legs to last? And if so,...

Fibers from food waste offer clean label option

Fibers from food waste offer clean label option

Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be...

Space... the final frontier for food science at Food Vision USA

Space... the final frontier for food science at Food Vision USA

To boldly go... where no food conference has gone before? Space food is on...

How is Californian drought affecting almond supply?

How is Californian drought affecting almond supply?

Stacey Humble

Vice president of global marketing, Almond Board of California

Lights, camera, action! Edible insects in focus at IFT 2015

Lights, camera, action! Edible insects in focus at IFT 2015

No self-respecting food conference would be complete these days without a session on edible...

Flavour tourism: On the trail of Europe's future trends

Flavour tourism: On the trail of Europe's future trends

What will the next flavour trends be, where does inspiration come from and how...

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

After a few years of negativity, the industry has a spring in its step...

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

Julian Mellentin

Director, New Nutrition Business

What does ‘responsible innovation’ really mean?

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this...

Shifting demands: Where will the growth in healthy foods come from?

Shifting demands: Where will the growth in healthy foods come from?

With an ever increasing consumer demand for healthier food products, many within the industry...

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

The quest for alternatives to animal-derived proteins has led to a huge amount of...

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

DSM claims craft brewer interest in gluten-free beer enzyme

DSM claims craft brewer interest in gluten-free beer enzyme

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the...

Smoothie brand Froosh warns of ‘social washing’ within supply chain

Smoothie brand Froosh warns of ‘social washing’ on supply chain sustainability

Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

Saturated fats may not cause heart disease: Researcher

Saturated fats may not cause heart disease: Researcher

Prof. Philippe Legrand

Director of the biochemistry laboratory, Agrocampus Ouest

Key Industry Events