inewtrition

The countdown is on! Tomorrow, our founder, Raphaëlle O'CONNOR will be joined by Joshua C Anthony, PhD, MBA from Nlumn and Nard Clabbers, founder of NCNC Nutrition Consultancy to discuss the varying factors that make personalised nutrition such a dynamic space. Don't forget to register ➡ https://lnkd.in/gm4Nf-U8 PS. Even if you can't make it on the day, register to receive a link to the recording and a copy of the slides!

More than 50% of people are interested in personalised nutrition, yet only 13% currently have a personalised wellness plan. Why? What's stopping consumers? What should we (the FnB industry) be doing differently to support this growing need? You're certainly not alone if you've ever felt overwhelmed by the complexities of personalised nutrition. Lucky for you we've invited two powerhouses, Nard Clabbers and Joshua C Anthony to the inewtrition table to bring clarity and unlock the secrets of this transformative field. Discover how to build a thriving business in this exciting space by digging into: ▶ The growing interest in personalized nutrition ▶ The importance of data and technology ▶ The opportunities and challenges for businesses entering this space Register now for part 1: https://lnkd.in/gm4Nf-U8 #personalizednutrition #foodtech #innovation #business #wellness

The whole world is amidst the biggest data revolution known to mankind - from sophisticated platforms, advanced analytics, machine learning (ML), and artificial intelligence (AI) - a powerful combination poised to reshape everything from personalised recommendations to optimised supply chains. In today’s Market Pulse, we reveal some of the most groundbreaking innovations, and most importantly, analyse the impact this movement will have on the F&B landscape: 1️⃣ 𝐏𝐞𝐫𝐬𝐨𝐧𝐚𝐥𝐢𝐬𝐞𝐝 𝐞𝐱𝐩𝐞𝐫𝐢𝐞𝐧𝐜𝐞𝐬 Platforms like tinychef leverage AI to curate tailored recommendations and menus fine-tuned to individual preferences, dietary needs, and health goals. Imagine your coffee shop suggesting the perfect blend based on your unique flavour profile, or a grocery store recommending recipes that match your pantry staples and dietary restrictions. 2️⃣ 𝐃𝐚𝐭𝐚-𝐝𝐫𝐢𝐯𝐞𝐧 𝐨𝐩𝐭𝐢𝐦𝐢𝐬𝐚𝐭𝐢𝐨𝐧 Advanced analytics and ML algorithms are enabling companies to optimise everything from inventory management to production processes. SomaTech Ltd, for instance, utilises AI to create the perfect environment to grow mushroom mycelium, while online platforms like Halla (pictured) use natural language processing (NLP) to interpret intent and personalise grocery shopping experiences based on “each consumer’s unique preferences and household objectives”. 3️⃣ 𝐄𝐧𝐡𝐚𝐧𝐜𝐞𝐝 𝐭𝐫𝐚𝐧𝐬𝐩𝐚𝐫𝐞𝐧𝐜𝐲 𝐚𝐧𝐝 𝐭𝐫𝐚𝐜𝐞𝐚𝐛𝐢𝐥𝐢𝐭𝐲 Blockchain technology, such as The Graph, provides a vast network of data to provide consumers with unparalleled transparency into the origin and journey of their food. Imagine scanning a barcode on your food package to see which farm your coffee beans were grown, the sustainable practices employed, and the journey they took to reach your cup! 4️⃣ 𝐏𝐫𝐞𝐝𝐢𝐜𝐭𝐢𝐯𝐞 𝐦𝐚𝐢𝐧𝐭𝐞𝐧𝐚𝐧𝐜𝐞 𝐚𝐧𝐝 𝐫𝐢𝐬𝐤 𝐦𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭 AI can analyse vast amounts of data to predict equipment failures, resource shortages, and potential food safety risks. This allows for proactive maintenance, minimising downtime, reducing waste, and ensuring food safety throughout the supply chain. While challenges like data privacy and ethical considerations are prevalent, the potential of this trend is undeniable: ▪️ Improved forecasting and demand prediction can minimise food waste and optimise resource utilisation. ▪️ Streamlined processes and data-driven decision-making can lead to increased efficiency and productivity across the entire food ecosystem. ▪️ Consumers gain access to personalised experiences, greater control over their dietary choices, and increased transparency into their food. What excites you most about the potential of AI and data in the food and beverage industry? #FutureOfFood #FoodTech #AI #DataDrivenFood

We've got something extra tasty on the boil with our industry peers Nard Clabbers and Joshua C Anthony, ... Personalised nutrition is more than tailoring products or services to a unique audience. It's about understanding: ▶ specific consumer behaviours ▶ nuanced regional differences ▶ technological, accessibility and implementation opportunities and challenges. Want to know more? Stand by all the details of our latest online event coming in October! #personalisednutrition #customisednutrition #precisionnutrition

We’re excited to reveal one of #NutrEvent2024 speakers – Raphaelle O'CONNOR, Founder & Company Direction at iNewtrition - Food science expertise on-demand, 24/7 availability. Innovation as a Service (IaaS)! 🎉 🔎 Raphaëlle has worked in the product development and commercialisation of functional foods, beverages and dietary supplements for over 25 years and leverages her combined expertise in project management, business and research to create a more resilient food system at the intersection of nutrition, food and health. She will speak during the session “From research to consumer: Exploring the impact of AI on nutrition, food production and supply". 💬 Find out more about the conference programme: https://lnkd.in/e4pUA63P 🤝 Want to meet Raphaelle O'Conner? Join us at NutrEvent! Don’t miss out this insightful discussion! Mark your calendars and stay tuned as we unveil more speakers for NutrEvent2024! Eline Delcroix - Mathilde Wozniak - Nicolas Lechevallier - Eurasanté - Clubster NSL - Valorial, le réseau innovation agri-agro - Biotech Santé Bretagne - Atlanpole - Atlanpole Biotherapies #nutrition #research #AI #foodproduction

Last year was a massive milestone for the alternative meat industry with the FDA granting regulatory approval for the production and sale of stem cell meat. But what’s next? In this week’s Market Pulse, we dive into biomimicry, gene editing, cellular agriculture and precision fermentation pioneers poised to fundamentally disrupt the F&B industry as we know it. 1️⃣ 𝐁𝐢𝐨𝐦𝐢𝐦𝐢𝐜𝐫𝐲: - Nordic Virtual Pastures develops cultivated meat and antibody production from low-value industry waste streams. 2️⃣ 𝐂𝐞𝐥𝐥𝐮𝐥𝐚𝐫 𝐀𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞: - Novella (www.novella.co.il) uses proprietary tech to create high-value nutraceuticals from plant cell cultures, bypassing the need to grow entire plants. - Gavan specialises in cultivating animal products like milk proteins directly from microorganisms. - sallea technology allows the creation of edible scaffolds for cultivating structured meat and fish, replicating the texture and taste of traditional cuts. 3️⃣ 𝐆𝐞𝐧𝐞 𝐄𝐝𝐢𝐭𝐢𝐧𝐠: - Tropic leverage gene editing (CRISPR) to create disease-resistant bananas with extended shelf life, reducing waste and reliance on pesticides. - Sun Bear Biofuture uses yeast to produce a sustainable and palm oil-free alternative with a similar functionality and taste profile. 4️⃣ 𝐏𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧: - Motif Foodworks (madewithmotif.com) uses precision fermentation to develop novel ingredients and food products with specific functionalities and desired qualities. - CiRC Biosciences create various products through fermentation, using carbon dioxide, water, and electricity as their key ingredients. These advancements hold immense potential to reshape the entire food landscape, from production and sustainability to consumer experience. Delving deeper into these trends will not only equip us with the knowledge to navigate the changing landscape, but also unlock opportunities to: ➖ Embrace more efficient and sustainable production methods that minimise environmental impact and ensure long-term resource availability. ➖ Develop novel food experiences with unique functionalities that cater to evolving consumer preferences for healthier, more sustainable options. ➖ Foster transparency and ethical production practices to gain a competitive edge and build lasting brand loyalty. As these next-gen food technologies evolve, we can expect a future where consumer delight meets sustainability, ensuring a healthier planet and a more secure food system for generations to come. #FutureOfFood #Biomimicry #CellularAgriculture #GeneEditing #PrecisionFermentation P.S. If you enjoyed this segment of Market Pulse, be sure to follow inewtrition to hear about next week’s topic - machine learning and AI.

Had an absolute ball presenting F&B development as part of MassChallenge Switzerland's 2024 Curriculum! 2 hours went by in a flash, delving into: ▶ medical / clinical nutrition ▶ FSMP ▶ functional foods and beverages ▶ customised & personalised nutrition using bioactives and complex formulations... Plus much more! If you're a startup founder or entrepreneur, I highly recommend checking out the array of online courses available this summer: https://lnkd.in/gPgk4T5x Massive thank you to the MassChallenge team - Augustin Woronoff, Nicolas Meneses, Matthew Lashmar and Elodie Waquet.

What does this seemingly normal chocolate bar have to do with green energy? Just 1 kilo of chocolate could pump out over 4kg of CO2. That's like driving a car for 10 miles! The main contributors to this environmental impact of chocolate production are raw materials (especially milk powder, cocoa derivatives, sugar, and palm oil), the chocolate production process itself (electricity and heating), and lastly packaging. The food and beverage industry is ripe for a green revolution, and innovative companies are upping their next-gen approaches to energy and sustainability. In this week’s Early Signal report, we explore how green innovators are changing the game, not just for chocolate-lovers, but the entire F&B sector. 🔋 𝐓𝐮𝐫𝐧𝐢𝐧𝐠 𝐖𝐚𝐬𝐭𝐞 𝐢𝐧𝐭𝐨 𝐏𝐨𝐰𝐞𝐫: COLIPI captures CO2 and sun energy to create biomaterials like sustainable palm oil alternatives. Another significant player, Planet A Foods (pictured), uses fermentation technology that transforms plant-based ingredients into sustainable foods like ‘ChoViva’, one of the world’s first 100% cocoa-free chocolate. 🚜 𝐂𝐚𝐫𝐛𝐨𝐧 𝐂𝐚𝐩𝐭𝐮𝐫𝐞 𝐟𝐨𝐫 𝐆𝐨𝐨𝐝: Companies like Austria's Arkeon convert CO2 into functional protein ingredients while Carbonaught Pty Ltd works with farmers to combine carbon capture with soil creation, removing CO2 from the atmosphere while generating fertile land for sustainable agriculture. It goes without saying that the green energy movement goes beyond obtaining sustainability badges - reducing reliance on fossil fuels, enhancing efficiency, and sustainable food security are just the tip of the iceberg. So, what is the key takeaway? As FnB industry leaders, we urge you to support companies investing in green energy, choose sustainable products, and advocate for policies that promote a greener future for food. Together, we can ensure that deliciousness goes hand-in-hand with environmental responsibility. #GreenFoodTech #RenewableEnergy #SustainableIngredients #CarbonCapture #FutureOfFood

Leftover bread into delicious pastries, spent coffee grounds into biofuels, and fruit peels into nutritious flours. This is today's reality of waste premiumisation, marking a significant transformation of common food waste into high-value, marketable products. In this week’s Market Pulse, we dig into some of our favourite upcycling pioneers: ➖ 𝐁𝐞𝐲𝐨𝐧𝐝 𝐬𝐜𝐫𝐚𝐩𝐬: Companies like Agrain by Circular Food Technology see spent grains, a byproduct of brewing, as an opportunity to develop unique flours packed with flavour and nutrients. Kaffe Bueno breathes new life into coffee grounds, extracting natural ingredients for food and cosmetics. Startup, AgroGrIN Tech takes fruit and veg leftovers and turns them into valuable components for food production, nutraceuticals and cosmetics industries. ➖ 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐚𝐭 𝐢𝐭𝐬 𝐟𝐢𝐧𝐞𝐬𝐭: MOA Food Tech leverages biotech and AI to create sustainable protein from agri-food byproducts. Terra Bioindustries uses a gentle process to unlock protein and sugars from spent grains, creating two valuable ingredients from one waste stream. Green Spot Technologies ferments and upcycles food scraps into flours with unique properties and flavours. ➖ 𝐁𝐞𝐧𝐞𝐟𝐢𝐭𝐬 𝐛𝐞𝐲𝐨𝐧𝐝 𝐬𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲: Upcycling isn't just good for the planet, it's great for business. Take, The Garum Project (garumproject.com) for instance, a company that transforms fish scraps into a premium seasoning, while Rescued Kitchen (www.rescued.co.nz) uses surplus food to create sustainable products like bread flour and baking mixes. These innovators not only tick environmental boxes, but also cater to consumers who value taste. It's a win win! It’s safe to conclude that this is a movement that’s unrelenting in gaining momentum, driven by growing awareness of everyday waste and increasing demand (and passion!) for sustainable solutions. As innovation continues, we can expect even more exciting creations. What have you seen circulating in the world of upcycling that gets you excited? #foodwastesolutions #upcyclinginnovation #sustainablefood #futureoffood P.S. Follow inewtrition to be notified of next week’s trend - Green energy.