Personalised nutrition: How are innovators tapping into data for healthier diets?

By Flora Southey

- Last updated on GMT

Over three days and six sessions, our interactive broadcast series Positive Nutrition will ask how industry can leverage innovation to produce healthier food and drink. On 13 March, we'll throw the spotlight on personalised nutrition. GettyImages/hobo_018
Over three days and six sessions, our interactive broadcast series Positive Nutrition will ask how industry can leverage innovation to produce healthier food and drink. On 13 March, we'll throw the spotlight on personalised nutrition. GettyImages/hobo_018

Related tags personalised nutrition positive nutrition

How do different innovators approach personalised nutrition? And is it a fad, a trend, or truly the future of nutrition? Join us at FoodNavigator’s upcoming digital summit, Positive Nutrition 2024, to hear experts discuss this and more.

Developments in personalised nutrition – whereby individualised dietary advice is offered based on genetic, environmental and lifestyle factors – continue apace. The market is forecast to grow to over $16bn by 2027.

From measuring blood-sugar responses to microbiome diversity, how is this novel sector expected to evolve? Can personalisation ever prove a boon for the masses?  

At FoodNavigator’s upcoming digital summit Positive Nutrition 2024, we’re putting these important questions to our expert speakers to find out.  

On 13 March at 3pm CET, we’ll investigate how the personalised nutrition industry is tapping into data to encourage healthier diets.

3pm CET: Fireside chat with Melissa Snover​, founder & CEO, Rem3dy Health / Nourish3d

Personalisation and beyond: Targeting nutritional needs in retail

Does personalised nutrition have to target the individual? Or can the concept evolve to reach more consumers with similar needs? Personalised nutrition brand Nourished is exploring this question following a recent channel expansion into retail. Join CEO Melissa Snover as she shares her findings.

3:20pm CET: Panel discussion

Making health personal: Is next-gen nutrition worth the hype?​ 

Forget Atkins, paleo and keto, personalised nutrition represents the next generation of dietary recommendations. But its greatest strength, personalisation, may also be its Achilles heel: barriers to access for the masses remains high. We profile the differing approaches to health in this burgeoning sector and ask whether personalisation is a fad, a trend, or truly the future of nutrition. 

Speakers:

  • Dr Marjolijn Bragt​, program leader, nutrition for optimal health, Wageningen Food and Biobased Research
  • Timo Spring​, CEO, Prevess
  • Markus Stripf​, co-founder, Spoon Guru
  • Melissa Snover​, founder & CEO, Rem3dy Health / Nourish3d

Positive Nutrition: Healthy Innovation for the Mass Market 12-14 March

Over three days and six sessions, the interactive broadcast series ​will ask how industry can leverage innovation to produce healthier food and drink.

Food and beverage manufacturers are under more pressure than ever to deliver nutritious food for the mass market. At the same time, the concept of ‘healthy’ is changing. Where once shoppers were laser focused on low fat, salt and sugar, today’s consumers want that and more.

Which better-for-you trends are resonating most with consumers? And how can manufacturers best align this new future of wellness to mainstream categories, from snacking to drinks and convenience food?  

Positive Nutrition ​will be broadcast over three days 12-14 March 2024​. Each day the morning session will start at 11am CET ​and the afternoon session from 3pm CET​.

Other speakers participating include representatives from Nestlé, Upfield, Tastewise, Valio, Nomad Foods, and Kantar Worldpanel. For more information on the programme, speakers, or to register, visit the Positive Nutrition homepage​.

12 March 2024

11am CET – Reformulation & Fortification: Changing Trends in Healthier Foods

'Unhealthy’ foods are in the spotlight, with shoppers wanting better-for-you alternatives. With these same consumers unwilling to compromise on taste, food manufacturers have a challenge on their hands: how can ‘baddies’ best be removed, and beneficial ingredients added, with positive nutrition in mind?

3pm CET – Plant-Based Under the Microscope

The plant-based market has boomed in the last decade, with projections it will double in value by 2030. But the recent dramatic slowdown suggests the category is not hitting the mark with shoppers. With health a major driver behind decisions to reduce meat and dairy intake, is the plant-based category’s associations with overprocessing and ‘unclean’ ingredients muddying its reputation? How can manufacturers improve the nutritional credentials of plant-based milk and dairy?

13 March 2024

11am CET – Food as Medicine

Today’s consumers are not turning to food and drink for energy alone. A more nuanced understanding of the relationship between diet and health is coming to shape consumer attitudes to food. So which ingredients offer greatest potential in health and wellness? We ask how the latest nutritional science is informing functional food and beverage trends.

3pm CET – Personalised Nutrition: Tapping into Data for Healthier Diets

Developments in personalised nutrition – whereby individualised dietary advice is offered based on genetic, environmental and lifestyle factors – continue apace. The market is forecast to grow to over $16bn by 2027. From measuring blood sugar responses to microbiome diversity, how is this novel sector expected to evolve? Can personalisation ever prove a boon for the masses?

14 March 2024

11am CET – Food for Kids

Europe continues to struggle with high levels of childhood obesity. But as understanding around the importance of early years nutrition grows, so too does the opportunity for manufacturers to meet demands for health and functionality. How can industry best support carers and babies in the first 1,000 days, and help set kids up for a healthy future?

3pm CET – Free-From

The free-from category is changing shape as more and more people follow restricted diets. These days consumers are not only turning away from common allergens gluten and shellfish, but also other widely used ingredients from soy to nuts and dairy. As an increasing number of people eliminate popular ingredients from their diets, what opportunities are opening up in the free-from space?

PN24_Generic-Article

Related topics Science

Related news

Follow us

Products

View more

Webinars