Monthly Archives: August 2018

Episode 6: Emerging Trends in Health Technologies and the Promises of Personalized Nutrition

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Join scientist and clinician Ashley Vargas, PhD, MPH, RDN, FAND; Dr. David Dunaief internist specializing in integrative medicine; Jeff Hilton partner and co-founder of BrandHive;  and Dr. Emily Contois, PhD, MPH, MLA food and culture scholar at Brown University and they discuss personalized nutrition. Is it a fad or the way of the future?

One of the biggest trends this year in food innovation is in personalization. From apps that can deliver micronutrient and vitamin deficiency data anywhere, any time to “wearables” synched to a huge database that uses AI and machine learning to track nutrition and behavior data and suggest personalized recipes or menus, there is a convergence of nutrition and technology. This discussion will explore the promises of personalized nutrition as well as what food product, sensory, manufacturer, and marketing professionals need to consider as they work together to develop future food products for consumers and whether investing in this technology will help them retain customers or better yet, grab a larger percentage of their market share.

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Episode 5: Trends and Challenges Impacting the Dairy Industry and What Opportunities they Pose for Today’s Dairy Professionals

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We’ve all heard the phrase “Got milk?” But, answering this question has become increasingly more complicated with consumers’ needs becoming more diverse and awareness more global. Whether its consumers seeking more natural, “clean” foods, or increased demand for transparency across food chains, or smart technologies raising consumers’ expectations of product “experience,” the dairy industry is adapting and evolving to thoughtfully respond to consumer demands.

In this podcast, guests Veronique Lagrange, consultant for the American Dairy Products Institute and Matthew Pikosky, Vice President of Nutrition Science and Partnerships at Dairy Management Incorporated, take a closer look at the macro forces at work, their challenges and opportunities, and what science of food professionals working in this industry today need to consider as they innovate and work to ensure safe, nutritious, and sustainable dairy products for all.

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