Culinology - June 2018 - 45

PETITS fours

Companies placing bets on
personalized nutrition
Personalized nutrition is "the next big opportunity" for packaged food companies, said
Stephanie Naegeli, global director of marketing and innovation for food at Nestle SA.
"It's also a huge challenge because what
CPG is traditionally really good at is producing the same product at scale," Ms. Naegeli
said during a panel discussion at the Future
Food-Tech conference, held last March in San
Francisco. "Personalized nutrition is kind of
the opposite of that, and so how are we going
to do that?"
It is a question on the minds of many in the
industry, as emerging technologies such as
home testing kits and wearable fitness trackers provide an unprecedented understanding
of an individual's health.
"For so long, we've talked about bad food
and good food," said Anouchah Sanei, Ph.D.,
vice-president of global science and technology at the Campbell Soup Co. "I personally
think today it's about the right food for you and
how your body metabolizes fat, protein and
carbohydrates. I think this is going to transform
the entire food industry in the future."
More than a year ago, Campbell Soup demonstrated interest in personalized nutrition with
its investment in Habit, a San Francisco-based
start-up that develops nutrition recommendations based on an individual's biology, metabolism and personal goals, while offering one-onone wellness and nutrition coaching.

"For us, it's really about not only empowering people with knowledge but having an
easy button for folks to hit to put it into practice in their lives," said Neil Grimmer, founder
and chief executive officer of Habit.
Nestle, which last year invested in meal
delivery service Freshly, is experimenting with
subscription models for personalized nutrition, Ms. Naegeli said.
"I ask myself, coming from a marketing and
branding background, the delivery systems
that we have today, are they going to be the
right ones to bring personalized nutrition to
market?" she said.
A new processing technology discussed at
Future Food-Tech offers a promising solution
for distributing personalized food at scale.
Microwave assisted thermal sterilization, or
MATS, shortens the time food is exposed to
high heat, delivering "the gold standard" of
food safety while preserving nutrients, texture
and taste and eliminating the need for excess sodium, additives and enhancers, said
Roberta Brewster, vice-president of business
development and corporate strategy at 915
Labs, developers of the technology.
"The ability to create fresh prepared foods
in a way that is cost effective and structurally
capable of scaling and distributing on a global
basis to us is the most exciting part of changing the way food reaches people and creating
true personalization," Ms. Brewster said.
JUNE 2018 | Culinology |

45



Table of Contents for the Digital Edition of Culinology - June 2018

Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
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