The publication "My Food - Personalisation and Nutrition" was conducted by the DLG in cooperation with Prof. Dr. Holger Buxel (Münster University of Applied Sciences) in summer 2019. The publication series consists of three parts that illuminate the topic of personalisation in the food sector and in nutrition from different perspectives.
The DLG study focused on the question of what concrete opportunities and development prospects personalised food offers.
Personalised foods are products that are adapted by manufacturers to meet personal customer needs. To this end, manufacturers usually offer customers various options on how they can have the products adapted to their personal taste, ingredient, shape, packaging design, quantity or preparation preferences. To analyse the relevance and supply of personalised food, a consumer, company and expert survey was conducted. Read more in the study.
Companies offer the creation of personalised nutrition concepts to better adapt nutrition to personal preferences and health needs. The customised nutritional concepts are often generated through analyses of metabolism, genetic profiles, health status, lifestyle and personal preferences.
Digital products (e.g. in the form of apps) are being developed for food shopping and nutrition that generate suggestions for shopping or consumption in real time based on the consumer’s personal characteristics and needs in order to simplify everyday life.