A Fork in the Road: What’s the Best Way to Produce and Distribute Personalized Nutrition?

The personalization of nutrition—matching the food we eat to our own biology and personal goals—is arguably one of the most exciting trends in food today. Increasing the availability of foods that are tailored to individual biology, metabolism and specific diet types could help reverse soaring rates of obesity, diabetes and cardiovascular disease, all of which are associated with unhealthy diets.

915 Labs VP Roberta Brewster joined executives from Kerry Foods, Campbell’s and Dow AgriSciences at last month’s Future Food Tech (FFT), conference in San Francisco to discuss the opportunities and challenges of delivering food tailored to individual biology, metabolism and specific diet types.

The way CPGs have historically produced and delivered food in large mass-produced quantities isn’t a good match for personalized nutrition. The alternatives are equally flawed: going fresh results in high spoilage rates and distributing frozen is both costly and limited by freezer space at every point in the supply chain, including the consumer’s refrigerator.

The 915 Labs MATS technology is emerging along with personalized nutrition and plant-based meat alternatives as major disrupters of the global food ecosystem. MATS gives food producers a healthier way of preserving virtually all types of great food, from meats and seafood to vegetables, grains and whole meals, with extended shelf life. The technology retains nutrients, texture and taste and keeps additives and extra sodium out, which makes it a perfect match for personalized nutrition.

We’ll continue the conversation on personalized nutrition at FFT NYC in June. In the meantime, reach out to us to learn more about how MATS is revolutionizing packaged food.