Perspectives on personalised food

• Published in: Trends in food science & technology Vol. 102; pp. 169 - 177
• Main Authors: Ueland, Øydis, Altintzoglou, Themistoklis, Kirkhus, Bente, Lindberg, Diana, Rognså, Guro Helgesdotter, Rosnes, Jan Thomas, Rud, Ida, Varela, Paula
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.08.2020; Elsevier BV
• Subjects: Consumer groups; Consumer preference; Consumers; Customization; Digestion; Food; Food chains; Food composition; Food digestion; Food processing; Microbiota; Personalised food; Quality of life; Value engineering; Food composition; Personalised food; Food processing; Consumer preference; Food digestion
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2020.05.021

Personalisation of foods opens for improving individuals’ quality of life. In the personalised food approach, the focus of research is food, its components and the possibilities of different processes throughout the food value chain to impact on individuals and their needs. In this paper, we will provide an overview of how research from a personalised food perspective can benefit consumers that require special food offerings. The paper is structured along the food chain addressing the following topics: i) Food raw material and components, ii) Food processing and culinary aspects, iii) Food digestion and microbiota, iv) Food perception. The paper highlights how food and its composition influence personal requirements, and how processing of the foods can contribute to optimised products for consumer groups. Furthermore, much attention has been accorded how digestion and microbiota are sensitive to food consumed and how this vary with consumer group. Finally, consumers’ perceptions and preferences play an important part in how foods are presented and chosen. More research is needed to utilise the possibilities of personalising foods to improve life for consumers with different needs. •Personalisation of food can be addressed throughout the value chain of food.•Food raw material can be selected, modified and treated for personalisation.•Food processing techniques can improve nutrient availability of personalised food.•Food digestion and gut microbiota influence personalisation of food.•Sensory attributes are important for personalisation of food.