Personalized nutrition, it is a fad or the way of the future? One of the biggest trends this year in food innovation is in personalization. From apps that can deliver micronutrient and vitamin deficiency data anywhere, any time to “wearables” synched to a huge database that uses AI and machine learning to track nutrition and behavior data and suggest personalized recipes or menus, there is a convergence of nutrition and technology. This discussion will explore the promises of personalized nutrition as well as what food product, sensory, manufacturer, and marketing professionals need to consider as they work together to develop future food products for consumers and whether investing in this technology will help them retain customers or better yet, grab a larger percentage of their market share.
IFT is happy to work in coordination with the Academy of Nutrition and Dietetics to host this exciting conversation.
Note-The content and view of the speakers do not represent the Institute of Food Technologists or the Academy of Nutrition and Dietetics.
Ashley Vargas, PhD, MPH, RDN, FAND
Dr. Vargas is a scientist and clinician focusing on diet, genes and health. Dr. Vargas is driven to improve public health by monitoring and evaluating health science policy in the Office of the Director at NIH. Additionally, she continues her research on the role of diet, genes and the microbiome in cancer. Dr. Vargas was trained as a clinical Registered Dietitian Nutritionist (RDN) and uses her experience as a clinician to inform research decisions. During her PhD training (University of Arizona: Nutritional Sciences), Dr. Vargas developed skills as a molecular epidemiologist. She continued to advance her epidemiological training during her MPH training (Harvard University). In her spare time, Dr. Vargas serves in various capacities for the Academy of Nutrition and Dietetics where she has been awarded Fellowship (FAND) for her contributions to the fields of nutrition and dietetics.
David Dunaief, MD
Dunaief is an internist specializing in integrative medicine. He focuses on reversal, prevention and treatment of chronic diseases through nutrition, fitness and stress management. Dr. Dunaief regularly writes, researches and presents on integrative medicine topics in addition to his clinical practice with locations in Brooklyn and Setauket, NY. He has been working in the integrative medicine field for over 11 years. He graduated from Stony Brook University Medical School in New York and did his residency at Mercy Medical Center/University of Maryland in Baltimore. He then completed a three-year fellowship with Joel Fuhrman, M.D., author of the New York Times bestseller Eat to Live.
Hilton is partner and co-founder of BrandHive, a leading global healthy-lifestyle branding agency celebrating 21 years working with dietary supplement, functional food and beverage, and health and beauty brands. Jeff brings 38 years of advanced business and marketing insight to his clients, and has been recognized by Advertising Age magazine as one of the nation's Top 100 Marketers. Jeff is also a recipient of Nutrition Business Journal’s Personal Service Award.
Emily Contois, PhD, MPH, MLA
Contois is a f ood and culture scholar at Brown University. She explores the connections between food, nutrition, the body, health, and identities in the everyday American experience and popular culture. Her current book examines how media representations of food, cooking, and dieting construct and negotiate masculinities in our current historical moment. This fall she will join the faculty of the University of Tulsa as Assistant Professor of Media Studies.
Then you need to learn more IFT19's IFTNEXT Startup Alley.
IFTNEXT Start-Up Alley, now bigger and better than ever, is where you can meet one-on-one with a leading group of future-forward entrepreneurs developing some of the most innovative products and solutions in the food science industry. Selected Strartups will exhibit and participate in a high-profile pitching event at IFT19 in New Orleans this June.
Applications now being accepted.
Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.
Researchers at MIT have developed a sensor to monitor the plant hormone ethylene to determine when fruits and vegetables are about to spoil.
Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft, Air Protein says its technology can create protein in a matter of hours and without the use of any arable land.
Microbial fermentation is establishing itself as a true third pillar of the alternative protein industry, on par with—and enabling—parallel advances in plant-based proteins and cultivated meat.
How the food chain is (finally) adopting and embracing digital transformation.
Tapping into neurologically based behavior drivers and integrating multiple sensory inputs play key roles in triggering purchase intent.
Sophisticated technologies coupled with environmental advantages are making aquaculture an increasingly viable approach to feeding a global population hungry for seafood.
A review of project management and communication resources to enable remote food processing.
The latest research from Mintel shows that after several years of growth, the foodservice industry is expected to decline by up to 30% from 2019 to 2020, following nationwide dine-in bans/restrictions, restaurant closures, job losses, and lowered consumer confidence.
According to Innova Market Insights’ COVID-19 Consumer Survey (conducted in March 2020), in China, India, and Indonesia, personal concerns center on health, personal income, and the availability of healthcare and products to buy.
Geltor has announced the closing of a $91.3 million Series B financing that will fuel the global expansion of its ingredients-as-a-service platform.
COVID case surges across the United States and the subsequent rollbacks in re-opening plans have stalled the U.S. restaurant industry’s recovery, reported The NPD Group.
Following a long-term diet that’s low in carbohydrates and high in fat and protein from vegetables may reduce the risk of the most common subtype of glaucoma, according to a study published in Eye-Nature.