AI driving protein innovation, personalized nutrition pegged as future trend

26 Aug 2022 --- As advances in artificial intelligence (AI), wearable technologies, apps, personalized nutrition and product development continue to progress and consumers become increasingly tech savvy, industry is responding in new and innovative ways.

NutritionInsight speaks to industry professionals about what these advances mean and how companies are reacting to them.

“Technology is constantly changing – and this ever-evolving innovation influences every single industry, including the performance nutrition space,” says Katie Verlaan, global marketing lead for performance, active and medical nutrition at FrieslandCampina Ingredients.

Jonas Feliciano, director of marketing at MycoTechnology says that “technology is the driving force behind the performance protein industry's ability to meet consumers’ ever-changing needs while also addressing some of the biggest challenges that face our global community.”

Melanie Luangrath, director, new business development, proteins of the future, DSM Food & Beverage states that technology is the one thing that is “consistently pushing ingredient science forward.”

Running on wearablesWearables like Garmin and Fitbit are some of the technologies driving innovation.
The Phillips Future Health Index (FHI) for 2022 revealed that both medical professionals and consumers were more inclined to trust digital technologies that pertain to their health and nutrition. Last year, DSM launched a cycling challenge and encouraged participants to use wearables like Garmin and Strava to track their performances. 

“Wearable technology – such as smartwatches and activity counters – have led more consumers to focus on their activity on a daily basis,” explains Verlaan. “And studies show that wearable technology makes us more active – according to the University of Sydney, activity trackers and mobile apps are effective in improving physical activity by an average increase of around 2,000 steps per day.”

“With more consumers wearing this technology and consequentially focusing more on their physical well-being, they are looking for nutrition solutions that align with their new health-consciousness.”

Advanced Ingredients
Advancements in fermentation and processing technologies are also driving innovation. Scientists and corporations are exploring the nutritional value and health values of 3D printed and cell-grown foods. There has also been progress in the field of mycelium ferments foods.

“New production processes such as AI-driven seed technology, fermentation, bio-manufacturing, and enzyme treatment are improving the protein quality (protein concentration and amino acid profiles) and functionality (digestibility, gut health, taste, absorption) in new and environmentally sustainable ways,” explains Feliciano.

“Seed level technology is allowing for ultra-high protein crops that yield more nutrition while using the same land; fermentation technology is allowing for healthier and more functional proteins that have a fraction of the environmental impact; and cell-based innovations have the potential to eliminate the need for traditional animal-based protein products altogether,” he underscores.

A taste for the sustainableToday’s consumers expect their products to be both environmentally sustainable and high quality.
Furthemore, industry professionals agree that advancements in environmental sustainability are another agent of innovation. Moreover, as climate change continues to threaten nutritional resources, new platforms will need to be developed to help fill those nutritional gaps.

“We are always on the lookout for ways we can build more sustainable manufacturing processes,” Luangrath states. “For example, using ingredients or processing methods that avoid a solvent and help preserve the native state and functionality of the plant protein.”

The main challenges at this point are taste and the high cost of innovation due to the fledgling infrastructure,” concludes Feliciano. “As these ingredients continue to improve on both fronts, we will be able to make for a more sustainable food system – a system we all know is broken and must be fixed in order to support our growing population.”  

By William Bradford Nichols

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