Aligning what is produced to the end consumer at such a level has never been seen before.
However, according to Burns it’s a path we’ll head down as DNA mapping improves and our ability to gather data from within the body becomes more precise.
“We’ve added another dimension because we’re going to have more data about our bodies and how we process food,” she says.
“We will have all this data to understand an individual’s health preferences and nutrition profiles, taking all that information in our bodies and creating personalised nutritional advice for each of us in terms of the types of products we should be eating based on our DNA and our makeup.”
These advances mean organisations are able to target consumers based on their individual profiling.
This new approach to food development and consumption will resonate strongly with individuals from the millennial and gen Z generations, according to Burns.
“They are conscious around health and sustainably. They care very much about what they’re putting in their bodies and they’re willing pay more for foods that not only taste good but are good for the environment and good for their health.”
Simone Stella is a bluenotes contributor