This is according to food systems consultancy firm Cornucopia FutureScapes.
Personalised nutrition is emerging as a key player in individual and societal well-being amidst what the firm calls a “polycrises” – the increasing pressures from ecological crises, geopolitical instability, and volatile food supply chains.
On a larger scale, the benefits extend beyond health outcomes.
“[Personalised nutrition] can cut waste, increase productivity and innovation, and empower consumers. Other benefits include improved gustation and enhanced health and wellness,” said Cornucopia founder Luke Tay during our Growth Asia Summit, held in Singapore from 16–18 July.
Personalised nutrition develops unique nutritional guidelines tailored to an individual’s biology, preferences, and health goals.
But this can go beyond simply telling people what to eat. It can improve well-being at all stages of life – boosting immunity, enhancing cognitive function, and optimising physical performance.
Potential in Asia
Personalised nutrition can significantly reduce food waste in Asia.
In Japan, for example, hospitals and eldercare facilities are using personalised nutrition plans to cater to specific dietary needs. This ensures that patients receive meals they can actually consume, reducing the amount of uneaten food, which is a common issue when serving generic meals.
Such programmes were showcased at Japan's Medi-Care Foods Show in February 2024. These innovations in elderly nutrition not only improve health outcomes but also cut down on food waste by delivering precisely the right portions and ingredients that align with personal health conditions or preferences.
As Asia has fast ageing populations, this is an important aspect to consider.
Furthermore, the personalised nutrition system is applicable across all ages and can cater to different needs.
Vision for the future
There is good potential for personalised nutrition – from climate-proofing our diets to addressing health concerns across various regions. However, unlocking this potential requires scientific and technological innovations.
Tay quotes American apps like Wellory and Season Health as examples. These are utilising AI, machine learning, and microbiome data to provide personalised dietary recommendations, optimise meal plans, and support chronic disease management.
Wellory, for example, promotes healthy, sustainable habits and aims to make personalised nutrition accessible to all, regardless of socio-economic status or location. This inclusivity is a crucial step towards making personalised nutrition a mainstream approach to health and wellbeing.
Additionally, the shift from treating illness to preventing it could transform healthcare systems, leading to a healthier population while reducing healthcare costs. The food industry also stands to benefit, with the potential for growth in personalised food products and services.
Season Health, on the other hand, is a food-as-medicine startup. It offers medically tailored meal plans and coaching for individuals with chronic conditions like diabetes and heart disease.
These examples highlight the role that personalised nutrition can play in preventive healthcare, shifting the focus from reactive to proactive care.
As technology like AI and the Internet is accessible to almost everyone, such platforms allow personalised nutrition to be scaled up by partnering with governments and other organisations. This will build a more equitable and sustainable food system.
Tay said that the role of governments and the private sector in advancing personalised nutrition is crucial.
Through 3P partnerships – political/policy, private sector, and people – there are opportunities to design resilient food systems that meet both health and environmental objectives.
Tay believes that with the right tools and support, personalised nutrition can evolve from a niche offering to a mainstream solution that addresses not just individual health but also larger societal issues.
Governments can redesign existing food systems by integrating personalised nutrition into sustainable practices. By prioritising locally sourced food and nearshoring supply chains, this approach can reduce emissions and promote more sustainable consumption patterns.
The Singapore government, for example, is working on its 30-by-30 goal, which aims to develop the capability of the local agri-food industry to produce 30% of the country’s nutritional needs by 2030. This improves quality assurance as local produce can be easily traced to the farm source.
Additionally, as farm-to-retail distance shortens, local produce can arrive fresher and retain more nutrients.
Smart cities, with their focus on innovation and sustainability, could serve as models for testing the idea of upscaling personalised nutrition for entire populations.
They could show how personalised nutrition can fit into broader strategies for environmental resilience, addressing both food security and climate challenges.