Consumer Demand For Healthier Snacks and Personalised Nutrition is Driving Today’s Innovation in Food

 Breaking News
  • Building the Unilever of the Future Unilever has announced the next steps in its transformation into a simpler, more agile and more focused business. The changes are designed to further drive long-term performance and shareholder value, and build upon the company’s Connected 4 Growth programme. Unilever will simplify its corporate structure. This entails moving from two legal entities – Unilever NV and [...]...
  • Irish Whiskey Association Welcomes 14% Increase in Exports in 2017 Irish whiskey exports recorded a 14.2% increase in value in 2017, according to the Central Statistics Office’s (CSO) 2017 Trade Statistics report. Irish whiskey is exported to over 135 international markets. The category saw a 16.7% increase in exports to the US, its largest export market; a 15.7% increase in exports to Canada and 9.2% increase in [...]...
  • 1 in 5 Meals Eaten Out of Home as European Consumers Favour Service Over Home Cooking More flexible menus and an increase of meal occasions from breakfast and all day brunch through to dinner has led to a €4.1 billion increase in food service sales in 2017 to €335.9 billion according to a new report launched by IRI GIRA Foodservice. One in five meals (18% of all meals) are consumed outside the [...]...
  • Nestlé UK & Ireland Cuts More Than 60 Billion Calories in Just Three Years The amount of sugar in Nestlé’s UK and Irish products has been reduced by more than 2.6 billion teaspoons since 2015 thanks to an ongoing, intensive programme of innovation and reformulation. A report, issued by Nestlé, reveals that more than 60 billion calories have also been removed from Nestlé UK & Ireland’s portfolio in the [...]...
  • Müller Targets New Segments of UK Yogurt Category Müller UK & Ireland has announced two new yogurt products as it continues to develop, manufacture and market a new generation of branded yogurt and desserts products. The dairy company, which is the Official Yogurt of British Athletics*, has revealed Müller Quark Yogurt and Müller Corner Lactose Free*, with both products launching in March and May [...]...

Consumer Demand For Healthier Snacks and Personalised Nutrition is Driving Today’s Innovation in Food

Consumer Demand For Healthier Snacks and Personalised Nutrition is Driving Today’s Innovation in Food
October 06
11:41 2017

As people face the challenge of balancing an on-the-go lifestyle with maintaining a healthy diet, the food industry is being disrupted by new solutions which blur the lines between food, health and medicine.

Gil Horsky is Global Chocolate Innovation Platform Lead at Mondelēz International, the largest chocolate and biscuits company in the world, with iconic brands including Cadbury, Milka Oreo and Belvita.  In an interview with Future Food-Tech, Horsky reveals how changing consumer patterns are catalysing unprecedented innovation in food.

Horksy says, “Consumers, and especially younger consumers, are swapping the more traditional three daily meals with five or six substantial snacks per day. Snacking accounts today for over 50% of eating occasions, with 91% of consumers snacking multiple times throughout the day. Given the increased role snacks play in people’s lives and the challenge of eating healthily while on-the-go, consumer expectations of snacks to deliver nutritional benefits are rising.”

Gil Horsky.

As Horsky explains, the rapid increase of health conditions such as obesity and diabetes are shifting the way consumers are thinking about snacking. “People want their snacks to have a clear “job” that will solve a problem or enable them to better meet their wellbeing aspirations by reducing the “negatives”, delivering on the “positives” or even providing a mood uplift.”

Beyond the nutrient value of snacking, there is increased focus on personalised nutrition, where products are tailored specifically to an individual’s health needs and genetic profile. Horksy details: “Today’s younger consumers are demanding personalised products and experiences, especially as they relate to food and nutrition. Rapid advancements in DNA sequencing, gut microbiome, big data and Artificial Intelligence enable us now to make personalised food and nutrition recommendations that are tailored to an individual’s DNA or gut microbiome. This is still in the early stages, but investment is rife across Europe, US, Asia, and Israel as innovators utilise technology to pinpoint the science behind this area of personalised nutrition.”

In Israel for example the government has made a strategic decision to become a leader in food-tech and personalised nutrition, as they have done successfully with cyber-security. They co-funded VCs in this space, such as The Kitchen, and are allocating resources for a food innovation centre in the northern Galilee region, leading to the emergence of several local top-notch start-ups in this space.

Gain more expert insight from Gil Horsky at the Future Food-Tech London summit, October 18-19, where he joins an international panel including The British Dietetic Association, McCain Foods, Nestle and TNO as they discuss and debate the opportunities at the intersection of food, health and medicine.

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • March 18, 2018ProWein
  • March 21, 2018World Olive Oil Exhibition
  • March 28, 2018FOOD INDUSTRY
  • April 4, 2018The leading event for the snack and food-on-the-go market
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here