Scoping new technologies for delivering personalised Nutrition

Mariëtte Abrahams MBA PhD cand Mariette Abrahams Consulting

How do we choose what to personalize?

What to personalize?

My health

Eating habits

Special diet

Cooking skills

Taste

Genetic profile

Fitness

Lifestyle

Biomarkers

Microbiome

Apps & Platforms for shopping

Artificial Intelligence

Recipe builders

Food spectometry

Gene-based- apps

Microbiome - based

Metabolite - based

Systems Approach

Circadian Rhythm - Nutriomics

Moodivator app

Mindfulness

Just Eating

https://getsmartplate.com/ https://www.hapi.com/

Personalized Hydration

http://Lifefuels.co http://hidratespark.com

Coach Watson

Eating in Uber

Amazon fresh & walkie talkie http://crunchwear.com/wearable-walkie-talkie-adds-alexa/

Eating out

3D printed Personalised nutritional supplements

Gas Chromatograph-Olfactometry Associated Taste (GC-OAT)

.

Taste only accounts for 20% of what we perceive when we eat something. The rest (80%) comes from aromas

Smell the taste….

https://scentee.com

Proceeding UIST '16 Adjunct Proceedings of the 29th Annual Symposium on User Interface Software and Technology Pages 127-128

Feel the taste…

Smart Kitchens

Virtual Reality- Project Nourished

http://www.projectnourished.com

The Future of Personalization

oPrediction using big data

oInstant access

oConnecting the unConnected

oEnhanced foods

oLong-term relationships

Thank you!

Using advances in personalised nutrition to build and grow brands

W: http://marietteabrahams.com T : +44 7459372006 E: mariette@marietteabrahams.com Twitter: @marietteabraham