Henk Hoogenkamp, Author & Protein Specialist, explores the profound impact of technology, particularly artificial intelligence, on healthcare and nutrition. The relevance to the food industry lies in the transformative potential of personalised nutrition, leveraging AI and wearable technologies. The integration of e-health and nutrition not only addresses medical challenges but also presents opportunities for the food sector. Personalised nutrition, influenced by real-time health data, signals a shift towards holistic lifestyle choices and wellbeing, revolutionising the traditional paradigms of food, supplements, and healthcare networks.
Related Post
Upcycled Barley: The Protein Brewery Part 2
This second installment on upcycled barley continues from the previous April/May issue on barley protein application opportunities. Contributed by Henk Hoogenkamp. Post Views: 72
IMAGINING THE FUTURE CELLULAR AGRICULTURE
When talking about meat consumption, something has to be done sooner rather than later.
The Society Beyond Meat (part 2) – Chinese
Under pressure to provide healthier meals, McDonald’s will gradually implement
a program and no longer make less nutritional options available to children.
How to Fight Sarcopenia and Boost Longevity
Evidence suggests that increasing dietary protein may be beneficial for aging population by slowing the effects of sarcopenia. Healthy aging and premium protein supplementation are the new mantra.
The Society Beyond Meat (part 1) – Chinese
Mandatory labelling genetically-modified foods sold in stores and fast food restaurants could radically alter the food industry.
Butter is back
Butter is back in fashion and so are the saturated fats. The meta-analysis evaluating 72 different scientific studies, published in the Journal Annals of Internal Medicine (March 2014), found there is no evidence to support the claims that saturated fat increases the risk of heart disease and other cardiac events.