We will not eat based on pills, but the diet of the future includes concepts such as bioactive ingredients, microencapsulated functional nutrients, vegetable proteins or menus from a 3D printer. Experts say it is just around the corner.
or we do daily. And on several occasions. Sometimes out of necessity, and many others for pleasure. But eating is no longer just sitting at the table, eating and enjoying what we put in our mouths. Now also come into play concepts such as functionality, genetics, omics techniques, big data, microencapsulation, bioactive ingredients, 3D printing … And all this to meet the challenge of personalized nutrition or precision, ie a diet designed for each individual depending on their genetics, their characteristics and their needs in order to improve their health.
Although it may sound like science fiction, it is almost within reach, since most of the ingredients necessary to achieve it are a reality. “The food revolution is unstoppable and now the objective that moves nutrition research is to gain quality of life, as food safety is already well established,” says Guillermo Reglero, director of the Imdea-Alimentación Institute and researcher at the Research Institute in Food Sciences, CIAL, of the CSIC.
Last Tuesday, a group of Spanish scientists confirmed the creation of the world’s first non-histamine wine, a compound whose elimination guarantees no adverse reactions when drinking a few drinks, such as redness, low blood pressure or the typical headache. The success has been achieved thanks to the use of lactic acid bacteria from the vineyards of a Ribera del Duero winery and it is only the last example of what research can achieve in food. In fact, during this week, Bilbao has hosted the third edition of the “Growing Young” symposium under the title “Food Health Tech”, a meeting in which it has become clear that the food revolution is just around the corner.