{"id":6798,"date":"2022-03-14T08:00:17","date_gmt":"2022-03-14T07:00:17","guid":{"rendered":"https:\/\/www.cocotine.com\/?p=6798"},"modified":"2022-03-13T14:03:09","modified_gmt":"2022-03-13T13:03:09","slug":"health-and-convictions-a-shift-towards-a-personalised-diet","status":"publish","type":"post","link":"https:\/\/www.cocotine.com\/en\/blog\/culinary-trends\/health-and-convictions-a-shift-towards-a-personalised-diet\/","title":{"rendered":"Health and convictions: a shift towards a personalised diet"},"content":{"rendered":"<h2><span style=\"font-weight: 400;\">Health and social convictions feed demand for a personalised diet<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">The link between the ingredients we eat and our general state of health is well established and well known. The French public seem to finally be putting this knowledge into practice, undoubtedly because health has returned to the centre of public debate since the start of the Covid-19 pandemic. Although health is everyone\u2019s concern, individualised measures are also called for depending on our physiological characteristics. This is where personalisation of diet comes in&#8230;<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Diet personalisation: health and societal convictions<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">For the overwhelming majority of people in France (95%), dietary choices have a direct impact on health (CSA, April 2021). In addition, long-term media coverage on the topic of health over the past two years has influenced the ingredients used. According to the same study, 54% of the French population say they pay more attention to the impact their diet has on health since the Covid-19 pandemic. This \u201chealthisation\u201d of foods can be seen in a demand for personalisation:\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Objectively<\/b><span style=\"font-weight: 400;\">, what is \u201chealthy\u201d for one organism is not necessarily for another, considering intolerances, allergies, deficiencies, healthy weight, exercise taken, age, etc.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>More subjectively<\/b><span style=\"font-weight: 400;\">, the concept of what is \u201chealthy\u201d is open to various interpretations. Beyond our health, it can have more ethical and more social connotations: respect for animal welfare, fair pay for farmers, short supply chains, etc. We are not all sensitive to the same causes, and the degree of commitment varies from one consumer\/diner to the next.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Personalised nutrition can be divided into services (assessment, formulation of nutritional recommendations, personalised coaching, etc.) and\/or finished products (products adapted to individual needs, delivery of \u201ccustom-made\u201d meals, etc.). It can be used to meet a number of goals: weight loss, prevention of certain diseases, support for a care plan, etc.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Here we will look at 3 types of personalisation that have been identified:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; personalisation using user questionnaires to define personalised guidance;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; personalisation using connected devices (smartphones, watches, etc.), based on the collection of individual digital data;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; personalisation via \u201cbiological\u201d analysis (DNA, microbiota, etc.).<\/span><\/p>\n<p><span style=\"font-weight: 400;\">More broadly, in incorporating health criteria as well as their convictions into their dietary behaviour, consumers\/diners are conscious that they are unique and expect to be considered as such by those who feed them \u2013 agri-food stakeholders and restaurant owners alike. Jean-Philippe Marie de Chastenay, CEO of Touaregs and a specialist in the social impacts of new technologies, talks about <\/span><i><span style=\"font-weight: 400;\">\u201cself food\u201d<\/span><\/i><span style=\"font-weight: 400;\">.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">The staggering improvisations in food technology for food personalisation<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">In the agri-food industry, an initial flurry of personalisation initiatives was seen in the mid-1990s, and the trend has continued until today. It essentially influenced form rather than substance (packaging and distribution as opposed to product ingredients or the way it is made). Coca Cola, Nutella and even Evian have given the consumer the opportunity to personalise packaging (consumer\u2019s first name, personalised label, special design for family events, etc.).\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The second phase of personalisation allowed the consumer to compose the product according to their desires or needs, through an \u201c\u00e0 la carte\u201d approach. Some examples:\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"http:\/\/www.mymuesli.com\/\"><span style=\"font-weight: 400;\">MyMuesli<\/span><\/a><span style=\"font-weight: 400;\"> invites consumers to tick the ingredients they want to see in their muesli and give their creation a name.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"http:\/\/yourbite.co.nf\/\"><span style=\"font-weight: 400;\">YourBite<\/span><\/a><span style=\"font-weight: 400;\"> enables consumers to choose the ingredients in their nutritional bar;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Coca Cola, via its <\/span><a href=\"http:\/\/www.coca-colafreestyle.com\/en\/home\/\"><span style=\"font-weight: 400;\">Freestyle<\/span><\/a><span style=\"font-weight: 400;\"> initiative, allows the consumer to blend flavours from the group\u2019s different brands to create a unique beverage.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">As part of their respective Act For Food2 and ConsoMieux3 policies, Carrefour and Intermarch\u00e9 made commitments to support their customers in making the transition to a healthy diet \u2013 a transition that involves making better choices among their products. Since 2020, consumers have been able to use their mobile apps to access the INNIT questionnaire, where they can provide information on their preferences.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Using the responses to the questionnaire, the INNIT system gives a score to products sold in the shop. The higher the score, the more the product is aligned with the consumer\u2019s own expectations and preferences.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">However, this type of personalised initiative remains marginal. In commercial food service, personalisation has also gone through various stages:\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">rudimentary personalisation, with the degree to which meat is cooked and choice of garnish;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">the \u201csalad bar\u201d type of offer, where the consumer makes up their own salad by ticking the ingredients;\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">the arrival of menus that are \u201cfree from\u201d (gluten free, salt free), low-carb, high-protein, veggie, etc.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">The time for a single menu seems therefore to be long gone, and the diner\u2019s choice has become multi-dimensional: dependent on appetite, mood, and \u2013 increasingly \u2013 the dish\u2019s health, environmental and ethical credentials. For restaurant owners, the idea is not so much about delivering custom-made orders in the literal sense, but rather about being properly equipped to meet diners\u2019 personalisation needs.\u00a0<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">\u00a0Cocotine supports the commercial food service and mass catering sectors in meeting the demand for personalisation<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">To help commercial food service distributors and chefs meet their diners\u2019 health and ethical requirements, <a href=\"https:\/\/www.cocotine.com\/en\/about-us\/\" target=\"_blank\" rel=\"noopener\">Cocotine<\/a> offers egg products accredited by quality schemes (organic, free range, animal welfare cage-free).\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Chefs in the mass catering industry can count on our delicious, balanced and plant-based recipes and quality-scheme <a href=\"https:\/\/www.cocotine.com\/en\/products\/\" target=\"_blank\" rel=\"noopener\">egg products<\/a> to satisfy the demand for personalisation.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Health and social convictions feed demand for a personalised diet The link between the ingredients we eat and our general state of health is well established and well known. The French public seem to finally be putting this knowledge into practice, undoubtedly because health has returned to the centre of public debate since the start [&hellip;]<\/p>\n","protected":false},"author":36,"featured_media":6794,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[88],"tags":[],"class_list":["post-6798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-trends"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Health and convictions: a shift towards a personalised diet - Cocotine<\/title>\n<meta name=\"description\" content=\"Health and convictions: a shift towards a personalised diet\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cocotine.com\/en\/blog\/culinary-trends\/health-and-convictions-a-shift-towards-a-personalised-diet\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Health and convictions: a shift towards a personalised diet - 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