In recent years, paleo diet, keto diet and other new diets continue to emerge. All kinds of diet with the labels of "healthy", "slimming" catch our eyes. There is no doubt that the food and beverage industry is undergoing various innovations. According to Edelman, the world's leading communications and marketing company, the global diet in 2019 is evolving as people seek more natural, holistic nutrition and overall health, beyond weight management.
YOUR DNA, YOUR DIET
With the improvement of people's cognition of diets and consumption upgrading, the previous "average" nutrition solutions can no longer meet people's requirements. Due to the influence of age, gender, physical state, medical history, living habits, environmental conditions and other personalized factors, the nutritional composition and measurement required by each person vary greatly. Personalized nutrition can fundamentally solve the individual needs for nutrition, thus many people are consulting with dietitians to customize their diets.
So has it ever occurred to you that your DNA can actually help you develop the best diet for yourself that is unique to you? Many food companies are developing tools to create highly personalized nutrition programs that analyze individual tastes and dietary needs based on the DNA of different people. Many people are showing interest, and the industry is responding with new categories of products that uses the latest technology and data analytics to meet the demand for optimal health. For example, Habit is a company that uses at-home testing of genetics, lifestyle, metabolism and individual goals to design personalized eating recommendations for consumers. Nestle is piloting a program in Japan that uses artificial intelligence, DNA testing and other methods to gather data on customers' diets and health and then tailors food products to meet specific profiles.
Consumer demand for customized diets has grown steadily over the past decade and will change the way we eat in the future. To succeed, manufacturers will need to build trust by focusing on safety and security protocols that protect the private consumer data and developing new products.
SUPERFOOD POWDERS HAVE SUPERPOWER
Are you getting enough nutrients through a normal diet? Do you have this question? Many studies have shown that many people are deficient in certain nutrients, such as Vitamin C and calcium. More and more people began to take nutritional supplements to supplement the lack of nutrients. In addition to the popularity of traditional nutritional supplements and energy drinks, Edelman sees the emergence of powders made from ancient herbs, roots and plants commonly used to promote healthier brain function, aging, better sleep, physical health and mental wellbeing.
From collagen to moon milk and adaptogenic plants, these powdery superfoods mix easily with any product which explain their growing popularity. The protein in collagen is thought to keep skin, hair and muscles healthy. In Japan, collagen can be infused to noodles, candy, and even an entire restaurants focuses on collagen-enriched dining. Moon milk is a blend of warm milk and calming spices like ashwagandha powder for sleep support.
ALTERNATIVE BUTTERS AND OILS, NEW DIETS
When it comes to fat, many people think that it's unhealthy. Actually fat is indispensable to the health of human body. In addition to the common peanut oil, butter, butter, olive oil, there are now butters made from avocados, pumpkin seeds and coconut. Flaxseed, chia seeds and ghee are also readily available.
Each of these fats offers its own benefits to consumers. Take Ghee as an example. Ghee is is highly clarified butter from which the milk solids have been removed, making it nearly lactose-free and non-perishable. Flaxseed has been in the human diet for centuries and is rich in nutrients such as omega-3 fatty acids and lignans, linked with better sleep, brain health, mood regulation, and hormonal balance. With the popularity of keto, paleo and vegan diets, along with an overall shift in consumer mindsets about animal-based and plant-based foods, it can be expected that more people will consume these alternative fats.
AVOIDING FODMAP FOOD, BETTER HEALTH
It's estimated that as many as 15% of the global population experiences symptoms associated with irritable bowel syndrome (IBS). Some new research suggest that the culprit may be FODMAP --Fermentable, Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are all types of sugars and short-chain carbohydrates found naturally in foods that can be poorly absorbed by the gut and may cause problems for people with IBS. Many foods are considered as high in FODMAP, including wheat, mushrooms, apples, onions, and so on. Avoiding these foods can reduce the adverse symptoms associated with IBS, as well as some intestinal diseases.
It's not just a diet, but also a treatment. By avoiding FODMAP foods, people can reset their diets to suit their gut. Companies are getting on board to cater to the needs of an estimated 700 million consumers worldwide. Kellogg's reformulated its Corn Flake in Australia to be FODMAP-friendly. Green Valley Creamery is the first real dairy brand to be certified as FODMAP Friendly and it launched a series of FODMAP-friendly products.