How Microbiome and DNA-based Personalized Nutrition Will Change the Way We Eat

9 junio 2020

How Microbiome and DNA-based Personalized Nutrition Will Change the Way We Eat

As personalization expands to impact the entire meal journey, from grocery shopping to restaurants to home cooking, precision, biomarker-based analysis could be the key to creating truly individual diets — a feat which previously was reserved for science fiction.

These precision nutrition services analyze biophysical markers inside the human body to determine the optimal foods individuals can consume to reach certain goals (e.g., weight loss) or to fight chronic diseases. While the technology has been developing for decades, it has only started to become affordable and accessible to the wider population over the past several years.

The “first wave” of personalized nutrition is already here. These are companies that use data from wearable devices to track consumers’ weight, exercise quantities, temperature and other factors that can shape food and beverage suggestions.

The next step, or “second wave,” on the evolutionary path of personalized nutrition will get even more granular in terms of the information about each individual that services can pull and analyze. Instead of drawing on data from wearables, third-party companies will use information gathered from inside individual bodies, either from gut microbes or DNA sequences. Using this data, companies will be able to create truly personalized diet plans driven by lab results and deep analysis, instead of the more generalized metrics that are available through wearables. These second-wave services can create meal journeys that are absolutely unique to each individual based not on of general trends or self-reported data but actual biology.

This report will examine the biomarker-driven, personalized nutrition landscape. It will examine key drivers, market players, opportunities and challenges, and make forward-looking predictions about what this market will look like over the next 12 months, 5 years and 10 years.

Companies profiled in this report include Viome, Sun Genomics, Genopalate, DNANudge, DayTwo and Nylos.

This research report is exclusive for Spoon Plus members. You can learn more about Spoon Plus here.

  • Research guides to emerging food tech sectors
  • Full video archive of Spoon events
  • Food Tech insider surveys
  • Q&A sessions with food tech innovators
  • Weekly Food Tech Intelligence Briefing


Desarrolla todo el potencial de tu proyecto o negocio con LABe.

Para startups Para empresas

Para Startups

Una incubadora de talento y emprendimiento que impulse proyectos mientras pone a prueba conceptos gastronómicos en un entorno real.

Para Empresas

Un laboratorio que permite testar herramientas y productos alimentarios, y un espacio en el que desarrollar nuevas líneas de negocio.

Para Horeca

Un espacio de formación técnica aplicada y asesoramiento profesional en nuevas tecnologías y Gastronomía digital.

¿A qué sabe el futuro?