Issue 4 2018

ingredients
41
use. “Science and industry must
work together to combat the
pandemic dimensions of obesity,”
he stated, citing a study in which
data from continuous blood
glucose measurements, intestinal
microbial analysis and test meals
were clustered to define certain
diet types. “In such cases,” he
noted, “it would be sufficient to
make a few dietary adjustments
to achieve balanced blood sugar
levels and weight loss.”
Joana Maricato, Head of Market
Research at New Nutrition
Business, addressed Personalised
Nutrition from a consumer
perspective, observing: “People
are confused by changing
nutrition guidelines and the
multitude of recommendations,
especially in the new media. As a
result, consumers are increasingly
creating their own personalised
diets, which might be a gap
in the market and something
that’s currently being served by
smaller brands and e-commerce
companies.”
For Dr Jo Goossens, shiftN,
Personalised Nutrition can only
succeed with a 360° approach. It
needs a network of contributors
from medicine, pharmacy and the
food industry, as well as health
service, technology and analysis
providers such as the NGO
and EU-funded digital platform
Quisper.
Putting it into practice
Dominik Burziwoda, CEO
of Perfood, introduced the
MillionFriends programme, which
offers Personalised Nutrition
solutions. Collected data has
shown that not only are reactions
to food individual, some subjects
even responded adversely to
apparently healthy foods such
as whole grains or tomatoes.
“Food manufacturers could
have their products tested in
Following its
successful launch,
the innovation
summit plans to
become a regular
series of events to
reflect the rapid
developments in the
field of Personalised
Nutrition
a study and thus find out how
this affects blood sugar levels
and the microbiome to further
optimise it,” suggested Dominik.
Michael Gusko, Managing
Director of GoodMills Innovation,
mentioned the current boom
for self-optimisation to promote
Personalised Nutrition and
presented innovative solutions
from the fields of technology,
nutritional supplements and the
food industry.
In an accompanying exhibition,
the conference participants were
able to exchange ideas with the
speakers and learn more about
their work on Personalised
Nutrition. Prof. Dr Björn P.
Jacobsen from foodRegio e.V.
noted: “Personalised Nutrition
is the way to a healthy future.
We hope that our visitors were
not only able to benefit from the
presentations, but also from the
spirit of change at this summit.
Such revolutionary concepts now
need the innovation and energy of
the greater food industry.”
Collaboration with Anuga:
NEWTRITION X. in Cologne next
year
Following its successful launch,
the innovation summit plans to
become a regular series of events
to reflect the rapid developments
in the field of Personalised
Nutrition. In 2019, Anuga
(Cologne, Germany), the world’s
largest trade fair for the food
industry, will provide the perfect
setting for NEWTRITION X. on 6
October.
Anuga Director, Lorenz Alexander
Rau, concluded: “NEWTRITION X.
has brought science and industry
together. The next step is now to
jointly develop solutions to make
Personalised Nutrition usable
for retailers and end consumers.
Anuga is the meeting place for
industry and retail where we can
bring this trend-setting topic into
the spotlight of the international
food industry.” n
Newtrition X
https://foodregio.de/en/newtritionx
issue four 2018 www.foodmagazine.eu.com