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Trump Saw Staffers of Color at White House, Assumed They Were Waiters, Book Says

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Trump Saw Staffers of Color at White House, Assumed They Were Waiters, Book Says
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When Democratic leaders brought a racially diverse group of staffers to a meeting, the former president assumed they were there to serve food

It was January of 2017, and a newly inaugurated President Donald Trump held a reception at the White House to meet with top congressional leaders. Hors d’oeuvres were on the menu. And the new president turned to a row of racially diverse Democratic staffers and asked them to retrieve the canapes, according to a new book.

“Why don’t you get” the food, Trump told staffers for Sen. Chuck Schumer, Rep. Nancy Pelosi and others, according to New York Times reporter Maggie Haberman’s new book, Confidence Man.

Then-White House chief of staff Reince Priebus rushed to correct Trump’s remark, telling the then-president that he’d just addressed top congressional aides before going to find the actual White House waitstaff. 

Trump’s remark to the staffers is just one example of Trump’s casual racism detailed in pages of Confidence Man reviewed by Rolling Stone. For example, later in that same meeting, Trump told Schumer and Pelosi that ballots cast by “illegals” were the only reason he’d lost the 2016 popular vote to Hillary Clinon, Haberman reports. After an awkward silence, Pelsoi interjected: “I don’t believe so, Mr. President.”

The book describes Trump’s relationship with Kara Young, a model he dated for multiple years who had a Black mother and a white father. Soon after meeting Young’s parents, Trump joked that she had inherited her beauty from her mother and her intelligence “from her dad, the white side.” Trump laughed at his own joke. Young didn’t, and, according to the book, voiced her displeasure.

Young in a 2017 interview detailed another incident in which Trump expressed surprise that Serena and Venus Williams drew a racially diverse crowd to the U.S. Open, as he was operating under the belief that Black people were uninterested in tennis. (The U.S. Open finals are typically played at Arthur Ashe stadium, named for one of tennis’ many high-profile Black players.)

Through Young, Trump connected with Black celebrities such as Sean Combs and Russell Simmons, relationships he’d later cite when disputing accusations of racism.

Despite employing the “I have Black friends” defense, Trump — who was the chief cheerleader of the Obama birther conspiracy, who launched his presidential campaign by claiming Mexico was sending immigrants who were “bringing crime” and who were “rapists,” who said a crowd of white power protesters rioting in Charlottesville included “very fine people,” and whose presidency ushered in a renaissance of overt white nationalism in mainstream American political life — still left some people unconvinced.

Indeed, Trump’s history of racist remarks and actions left some to conclude that even his vague statements cloaked bigotry. During his time in office, Trump would periodically tell visitors to his White House workspace that he had a “secret bathroom,” saying that he’d had the lavatory completely redone, according to the book.

Trump was lying, staff said at the time, saying that only the toilet seats had been changed, as per the custom in presidential transitions. During one of the times he claimed to have renovated Trump made a remark emphasizing his desire for the changes: ”You understand what I’m talking about.” 

The guest, Haberman writes, “interpreted [the remark] to mean Trump did not want to use the same bathroom as his Black predecessor.”

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Browse, graze, mate: Food and company help animals in captivity

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Browse, graze, mate: Food and company help animals in captivity
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giraffes
Credit: CC0 Public Domain

From tongue-rolling alpacas to irritable yaks and perturbed pigs, new research has lifted the lid on why some farm and zoo animals cope well with captivity and others display signs of stress.

Researchers from universities in Aberystwyth and Portsmouth have published the first large-scale study to identify which species of hoofed animals, known as ungulates, are better suited to captive environments, and which require better husbandry if kept in captivity.

Around the world, over 5 billion of these large, hoofed animals, such as giraffes, horses, and pigs, are kept as livestock and in zoos and safari parks. This makes them some of the world’s most commonly kept animals.

Published in the journal Proceedings of the Royal Society B: Biological Sciences, the study looked at the behavior of over 15,000 individual animals across 38 ungulate species and found that the type of food species eaten and their mating strategy were linked to the risk of stress symptoms.

Specifically, species most at risk from stress-related habits are browsers (those that eat high-growing woody vegetation), such as camels, okapis and rhinos, or are promiscuous, like buffalos, yaks, sheep and pigs.

A species’ behavioral needs are those they perform to both survive and reproduce in the wild. If these behaviors are restricted by captivity, it can lead to poor welfare and repetitive, unusual behaviors, known as “stereotypic” behaviors, often seen in farm and zoo animals. This study shows which particular behavioral needs should be prioritized in order to avoid stereotypic behaviors and provide good welfare for ungulates.

The academics also concluded that animals in captivity that do not have constant access to food are highly prone to behavioral problems.

Study co-author Dr. Sebastian McBride from Aberystwyth University said, “Our data suggest that features of both a species’ wild behavioral biology and captive husbandry are predictive of these stereotypic behaviors in ungulates. This research has very important implications for how these large, hoofed animals are kept in captivity—we now have a better understanding of which species are most susceptible to stress in captivity and how we can tackle this problem to improve the welfare of those animals.”

Co-author Dr. Leanne Proops from the University of Portsmouth said, “This study uses a new method that enables us to better predict how well species that may be rare or understudied will cope in captivity. We found that for ungulates, having the right food and social organization is crucial for their welfare. Whereas for carnivores, having enough space in captivity seems to be key. This shows the importance of understanding the specific needs of different groups of species.”

Study co-author Kate Lewis from the University of Portsmouth said, “As a society, we need to continue to question and examine the environmental factors that are important to animals if we are to maximize their welfare. There are lessons here for both farmers and zoos about how best to raise and treat livestock.”



More information:
Risk factors for stereotypic behaviour in captive ungulates, Proceedings of the Royal Society B: Biological Sciences (2022). DOI: 10.1098/rspb.2022.1311. rspb.royalsocietypublishing.or … .1098/rspb.2022.1311

Citation:
Browse, graze, mate: Food and company help animals in captivity (2022, September 27)
retrieved 30 September 2022
from https://phys.org/news/2022-09-browse-graze-food-company-animals.html

This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no
part may be reproduced without the written permission. The content is provided for information purposes only.

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Loose Leaf Boba Company Highlights Cultural Inclusion With Exciting Retail Expansion and Diverse Approach to Third Wave BubbleTea

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Loose Leaf Boba Company Highlights Cultural Inclusion With Exciting Retail Expansion and Diverse Approach to Third Wave BubbleTea
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LOS ANGELES, CA / ACCESSWIRE / September 27, 2022 / The United States is a cultural gumbo, which invites plenty of flavor to every day stops like your morning coffee or afternoon bubble tea. Various regions around the country offer a distinctive food and beverage experience and serve as a perfect form of amplification for the diverse range of cultures that impact the American experience. This phenomenon is seen daily in places like Loose Leaf Boba Company, a SoCal powerhouse that unites third-wave coffee and tea with cultural inclusivity. The company has recently expanded its reach to include new storefronts in Downtown Los Angeles as well as on bustling Melrose, continuing its mission to bring awareness to the AAPI community and accessibility to those who demand a stronger dose of quality in their bubble tea or coffee beverage.

Loose Leaf Boba, Tuesday, September 27, 2022, Press release picture

Loose Leaf Boba Company is a viral third-wave shop with locations across the country, including Connecticut, California, and Massachusetts. This bubble tea tycoon also has exciting plans to expand major retail locations into the metro Dallas, TX area, Northampton, MA, and Hadley, MA.

Loose Leaf Boba Company is known for its expert baristas that keep it real when crafting drinks. Most boba shops claim to use natural ingredients, but “bobaristas” will walk their talk at Loose Leaf Boba Company. Drinks are curated with complete transparency, and customers are welcome to ask about the unique ingredients included with each drink. Loose Leaf Boba Company envisions this inclusive third-wave boba company as a coffee, tea, and boba shop approaching drinks with a unique touch. Loose Leaf Boba Company is peppered with the unique identities of many different cultures, including Burmese, Thai, Filipino, and Mexican. “Going out for boba” was the childhood norm that helped expand Loose Leaf Boba Company’s vision of uniting humans through normalizing cultural differences. Loose Leaf Boba Company wants to change the narrative on bubble tea and make it accessible to everyone.

Bubble tea has seen increased visibility with the emergence of social media. Still, Loose Leaf Boba Company wants to do more than drive popularity. Cultural inclusion is consistently ranked as a core value for the brand. They support this value by empowering underrepresented communities, including all the BIPOC, AAPI, women, and members of the LGBTQ+ community. Loose Leaf Boba Company brings harmony to the nation through our shared love and appreciation for good food and drink. Food and drink are celebrated across all cultures, and the company wants its customers to experience the joy that different cultures feel toward their favorite drinks.

Because the Loose Leaf Boba Company is a third-wave specialty shop, it creates drinks with a purpose, allowing customers to experience popular drinks shared across the world. This means crafting tasteful drinks such as the Vietnamese Egg Coffee or the Mexican-inspired Guava Atole. While most shops offer a niche third-wave experience at outrageous prices, Loose Leaf Boba Company remembers that customers are people, too. They offer generous policies that enable customers to capture a flavor they like. The company puts the customer first, and in the event that a drink is not built to perfection, Loose Leaf Boba Company maintains its integrity through a plausible exchange. Depending on the store’s location and available resources, customers can request milk alternatives sourced from small-scale farms. For example, consumers in California receive Straus Organic Milk because that’s the best available source. The same goes for customers in other locations such as Massachusetts; they can opt for the rich, local Mapleine Milk. Loose Leaf Boba Company keeps all drink ingredients organic where possible and always real, delivering on its promise of keepin’ it real at all times.

Loose Leaf Boba, Tuesday, September 27, 2022, Press release picture

Supreme customer service helps strengthen the customer experience. With this company being grounded in uplifting the community, customers can trust the Loose Leaf Boba Company as a top source for boba in the country. Hard work and persistence have helped this company expand into the high-level territory, seeking to become a modern leader in the boba game. A childhood dream blossomed into an award-winning staple and a pioneer in the rapidly expanding industry. Loose Leaf Boba Company’s sharp vision of “Building a Better Boba Company” comes to life every time a customer experiences a foreign favorite. It’s safe to say this innovative shop will continue to serve premium-grade beverages whisked with cultural decadence, inclusivity, and a dedication to detail.

About Loose Leaf Boba Company:

Loose Leaf Boba Company is a SoCal institution for third-wave coffee and bubble tea, driven by cultural inclusivity and representation for the AAPI community. Officially launched in 2012 in West Covina, CA, the company has expanded to include shops in Santa Ana, Long Beach, and Los Angeles in California, as well as new locations in Dallas, TX, Franklin, MA, and three stores in Connecticut, further establishing their reputation as a premiere cafe built on accessibility and creativity.

Contact:

Loose Leaf Boba Company Team
@looseleafboba
www.bobacompany.com
[email protected]

SOURCE: Loose Leaf Boba Company

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The Basketball Social House Offers First-of-its-Kind Experience with Food, Fun & Basketball

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The Basketball Social House Offers First-of-its-Kind Experience with Food, Fun & Basketball
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    CENTENNIAL, CO, September 27, 2022 /24-7PressRelease/ — The Basketball Social House – a unique sports and entertainment venue offering guests food, fun, and basketball – is opening its doors in Centennial, CO this month. Community members are invited to get a sneak peek at the facility and meet the team before the official Ribbon Cutting ceremony on Saturday, October 8, 2022.

WHAT: The Basketball Social House Open House Sneak Peek
WHO: All Community Members
WHEN: Thursday, Sept. 29, 5-7 p.m. and Friday, Sept. 30, 3-5 p.m.
WHERE: 7450 S. University Blvd., Suite 200, Centennial, CO 80122

The Basketball Social House welcomes players to an impressive 21,000 sq. ft. facility that features a technology-enabled Full 5×5 Court with Training Space, Custom 3×3 Arena, and Private Basketball Suites, plus gourmet menu items, top-shelf drinks, music and TVs, and stunning lounge and game areas.

“You’ve never seen anything like The Basketball Social House,” said Co-Founder Jimmy Bemis. “This is not a basketball facility – this is a high-end fun and social experience.”

Co-Founders Jimmy Bemis and Matt Barnett were inspired by venues like Topgolf rising in popularity and made it their mission over the past two years to bring their fresh new vision for the game of basketball to the community.

“The Basketball Social House brings the kind of innovation basketball has needed for years,” said Barnett. “We are injecting new life into the sport and making basketball fun and accessible to everyone.”

One new thing guests are sure to enjoy: a technology-enabled basketball experience. Proprietary software and Dr. Dish Shooting Machines modernize the game for a fun and unique experience for all ages.

Private Suites feature sectional couches, a sound system, TVs, full food and drink service, and technology and software to facilitate a fun outing for family, friends, or couples’ nights. Unique basketball shooting games offer fun for everyone, regardless of skill level (no sweat required).

The game-changing Full Court 3×3 Arena offers players a fast-paced, exciting new way to play 3×3. This technology-enabled custom arena features non-traditional scoring zones including two four-point spots for a fresh new style of playing.

The showpiece bar sits at the heart of the 2,200 sq. ft. lounge area and serves a curated selection of wine, beer, and specialty cocktails in addition to a full coffee and espresso selection, locally sourced ice cream, and craft energy drinks.

The dining selection is particularly impressive (no concession-style food here), with a wide selection of gourmet dishes created by Head Chef Dan Grimes including spicy sausage and artichoke dip, banana toast, Korean steam buns, chicken and waffles, and many other fresh, bold options.

The facility also offers multiple spaces specifically designed for private events – including reserving the entire venue. There is even a technology-equipped 13-chair conference room attached to a Private Suite for those looking to bring some friendly competition to their next business meeting.

The Basketball Social House also offers traditional programs and options for players of every age and level from novice to pro including Camps & Clinics, Leagues, Personal and Group Skills Training, Adult Workouts, and Competitions and Tournaments.

And if you don’t play basketball? No worries – “We have games and activities for truly everyone – all activity levels, all ages,” says Bemis. “And if you just want to relax and enjoy hand-crafted food and drink in a fun, casual atmosphere, we’ve got you covered too.”

ABOUT THE BASKETBALL SOCIAL HOUSE
The Basketball Social House is a unique sports and entertainment venue offering guests food, fun, and basketball in Centennial, CO. The facility opens on October 2022 and boasts a vast array of amenities for everyone from former and current players to kids and families to businesses and corporate teams. The impressive 21,000 sq. ft. facility features a technology-enabled Full 5×5 Court with Training Space, Custom 3×3 Arena, and Private Basketball Suites, plus gourmet menu items, top-shelf drinks, music and TVs, and stunning lounge and game areas.

Learn more at www.thebasketballsocialhouse.com or follow The Basketball Social House on social media.

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Don’t fear consumer neophobia when designing upcycled food products, experts stress

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Don’t fear consumer neophobia when designing upcycled food products, experts stress
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Companies have traditionally steered clear from marketing products that are made with otherwise discarded ingredients explicitly as ‘upcycled’ to their end consumers.

But there is plenty to suggest shoppers are specifically seeking out these products – and are prepared to pay more for them – as concerns about the environmental impact of food waste mount.

Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment.

A panel of experts told the digital event, which you can watch on demand here​, that by taking production side-streams and by-products, upcycling innovators are ensuring that good nutrition doesn’t go to waste.  And as well as benefiting the environment, upcycled foods also offers companies potential new business opportunities and revenue streams.

“We really see opportunities in upcycling ingredients and upcycled food products​,” said Aurora Giribuola, global innovation marketing lead at IFF. For example, through its partnership with Dutch start-up, PeelPioneers, the supplier is utilizing fresh orange peels that are naturally rich in essential oils and that would otherwise be discarded from retail settings to create ‘Upcycled Orange’ – one of 10 IFF products certified by the Upcycled Foods Association in 2021 from across its Scent, Health & Biosciences and Nourish divisions.

Giribuola explained that IFF’s ‘Re-imagine Waste’ programme aims to leverage more circular food design solutions with a focus on upcycling and maximizing resources in order to help its customers achieve their sustainability goals and ambitions.

Upcycled ingredients, as well as being implicitly sustainable, can bring multiple benefits to products formulations, said Dan Kurzrock, Co-founder & CEO of Regrained, which takes brewers spent grain and from that makes a powder which is used by manufacturers in a host of sweet and savoury applications like upcycled cookies, upcycled ice cream and even upcycled pasta. “This is a hero inclusion,” ​he said. “It’s bringing nutritional and flavour attributes to a product that would have otherwise not have had them. Even in a bread recipe, where the average inclusion is about 15% of the finished formula, you can typically unlock a dietary fibre claim. It also brings unique flavour. It’s got a complex, toasty, nutty profile that is like an elevated wholegrain.”

Discarded ingredients have potential use in meat alternatives, according to Trond Løvdal, researcher at The Norwegian Institute of Food. He gave details of a project, in partnership with the Belgian ILVO research institute, which used discarded vegetables to create ‘tasty and healthy’ meat-free burgers.

The researchers took imperfect root vegetables, peas and mushrooms and processed them to make a fibre-rich ingredient which could easily be used as a functional ingredient in various recipes.

“Our industrial partner, who is a global market leader in prepared vegetables has an annual production of 270,000 tonnes,”​ he said. “They aim to reduce any avoidable food waste by 50% by 2030. That will lead to 70% reduction in their C02 emissions. The implementation of the technologies developed by our project will contribute significantly to their goal.

“We hope that we can create an outlet for the locally-derived side streams and not be dependent on the imports of soy, for example, to enable what I call true valorisation of side streams and waste.”

Cross-sector collaboration key

The panel heard from Dr Alexandra Leeper, Head of Research and Innovation at Iceland Ocean Cluster, which is seeking innovative projects that can support sustainable food security and 100% utilisation of valuable aquatic resources.

“This is about finding innovative ways to use not just the fillet of the fish but also creating value from the skins, the heads, the bones and all these bits which in more modern times have been thrown away and wasted,”​ she revealed. Cross-sector collaboration will be key in the evolution of upcycled foods, she stated, while offering companies potentially lucrative new business opportunities and revenue streams.

“We have products including leather created from fish skin. This takes a product that might otherwise have been thrown away to create a product that’s worth about US$50 per kilogramme.

“Other clients are biomedical companies using Atlantic cod fish skin as a wound dressing for burns and diabetic sores… Another project is with a company creating kitchen tiles from fish scales.

“Others are extracting collagen and gelatine from fish skin for nutraceutical and health food products. Even energy drinks coming onto the market that are containing these parts of fish that would otherwise be thrown out.”

What do end consumers want?

There’s also evidence that more consumers are specifically seeking out upcycled products.

Launches of food and beverages containing upcycled ingredients rose by compound annual growth rate of 122% in the five years to 2021, according to a report from Innova Market Insights. This figure was higher than products using recycled plastic in packaging (59%) and those carrying carbon-emissions claims (47%).

Nearly half of consumers surveyed by Innova globally added they are actively trying to cut food waste. Some 62% said they are willing to pay more for food and beverage products that are dedicated to stopping food waste.

“Upcycling is a positioning tool that is very intuitive for people once they are educated about it,”​ observed Kurzrock. “There’s lots of great research indicating more consumers want to buy more upcycled foods and are willing to pay more for them. We are seeing an increase in sales of upcycled products but it’s important to note that these are early days.”

Upcycling’s primary appeal is its ability to cut waste and the resulting emissions. Global emissions from food range bet­ween 6 and 10 per cent, and a third of food produced globally each year – around 1.3 billion tonnes – is currently wasted.

“This is an opportunity for brands to tell the story on how upcycled ingredients have been incorporated in their products and a way to gain consumer trust as they can prove that they make efforts to reduce their environmental footprint,”​ added Giribuola.

Re-branding needed?

As upcycled products evolve, they may not even be looked upon as side streams or by-products, the experts agreed.

“If we’re successful we’re going to move towards where it doesn’t need to be talked about as upcycled,”​ said Kurzrock. “It’s going to be expected that we are putting all foods to their highest and best use. I think we’re moving towards a food system where we don’t need to talk about this as something we should do; it’s just expected and we’re creating better, more sustainable, more delicious products as a result.”​ 

Løvdal added: “We need to stop talking about waste and side streams and by-products and just consider it as another raw material.”

Missed our panel on upcycling? Or any other content streamed the Climate Smart Food broadcast? Don’t worry, it’s all available on demand. Click HERE​ to view the programme and HERE​ to register and view at your leisure.

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Personalisation, the microbiome and the future of food: ‘We’ve only been able to scratch the surface of what’s possible’

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Personalisation, the microbiome and the future of food: ‘We’ve only been able to scratch the surface of what’s possible’
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Diet is increasingly understood to have an impact on health and disease, playing a central role in the shaping of the microbiome and contributing to its taxonomic and functional diversity.

“The microbiome has seen a very hot decade. It seems like the microbiome is associated with every part of human biology,”​ Tim Spector, Co-Founder of ZOE – a start-up that analyses our unique gut, blood fat, and blood sugar responses – observed.

“The microbiome, unlike genetics, is extremely variable between people,”​ he said last week at the Future Food Tech event in London. We only share about 25% of our gut microbes and the population of the microbiome evolves over time and with changes in the environment, the microbiome expert explained. “It’s not a static thing… This is something people have to look at at different stages of life.”

This is a complex and changeable relationship. But as we develop a deepening understanding of the link between our diets and the health of the microbial communities in our gut (and elsewhere on our bodies), and as links are made between microbial health and our own wellbeing, Spector sees growing potential to move away from generic dietary advice and towards personalised outcomes.

“We’ve only really been able to scratch the surface of what’s possible,”​ he suggested. Future possibilities include mapping microorganisms in the microbiome and leveraging this data for ‘custom blends’ and ingredient development.

Ravi Sheth, Co-Founder of Kingdom Supercultures, agrees that the combination of larger data sets and machine learning means we are on a tipping point in our understanding of microbiome health.

“As we gather these larger data sets and identify associations, we’ll increase our understanding of what’s healthy for our microbiome and how to achieve it,”​ he told the food tech audience. “It’s something that’s not going to happen overnight. But in the next decade it’ll happen.”

The ingredients driving healthy outcomes

So, what will this greater understanding of the microbiome, how our diet influences it, and how this links to healthy outcomes mean for the future of food?

At ZOE, a company providing microbiome testing and dietary recommendations, two key health outcomes have been identified as resonating most with consumers and offering greatest short-term potential for development in the space. The first leverages the gut brain axis and relationship between the health of the gut microbiome and mental wellbeing, relaxation and stress management. The second – while perhaps less tangible to a consumer – is the link between the microbiome, immune health and function. “Those are the two places we are seeing the benefit,”​ Spector explained. “[At ZOE] we work from a customer benefit backwards. That’s what’s going to drive long-term use and adoption.”

Sheth says that the burgeoning understanding of the microbiome and the explosion of interest that has been witnessed in the past decade, has seen certain ingredients emerge as front-runners in gut health research and innovation. “In the last five years people have switched onto fibre, prebiotic foods… but also the new concept of polyphenol-rich food is something that’s taking off,”​ he suggested.

However, the ingredient expert warned, R&I must reflect the complexity of microbiome science or risk delivering unintended consequences. “Many ingredients in the food system have been developed through a very reductionist approach… Artificial sweeteners were developed with a very specific function in mind… but there are unintended consequences on the microbiome,”​ he noted.

This warning was echoed by Spector with another cautionary tale. “Inulin, five years ago, was huge. Then these trials come in showing that if you are given more inulin your microbiome diversity drops because you only feed one microbe,”​ the gut health researcher elaborated. “Fibre is good, it is when you get refined fibre of one type that’s problematic. You need to have the complex fibres you get in real food… Fibre is extremely complex. Microbes will be specific to each type of fibre, not just soluble or insoluble.”

Areas like postbiotics offer ‘great potential’ but ‘it’s early days’ and further research is needed, Spector continued. “Postbiotics is a new term that means the metabolites or chemicals produced by microbes. It is a new and evolving field… we don’t know that giving that product by mouth is the same as the microbe producing it lower in the gut,”​ he noted.

The importance of testing for personalised nutrition

For personalised approaches to gut health and nutrition to come into their own, Spector believes we need to increase testing across a wider cross section of society. “We’ve got to see [personalisation go] hand-in-hand with microbiome testing as the cost comes down,”​ he argued.

The data collected can then be used to develop individual microbiome profiles, putting people into categories and providing more targeted products. Rather than true personalisation, Spector believes the future of nutrition will be a more nuanced segmentation.

“It’ll be stratified rather than uniquely personalised,”​ he predicted, suggesting increased testing, the development of apps and sophisticated digital labelling technology will unlock greater information that consumers will leverage to create their own unique diet plans. “We might have stratified products for young, old, people who know their microbiome group,”​ he suggested.

However, Spector – who is himself involved in app development – acknowledged some obstacles must be overcome before this vision of the future can become reality. In particular, he said that there is still a question mark over what level of personalisation is feasible in retail.

Sheth highlights another hurdle: production capacity. When we are talking about new innovative ingredients, the difficulty is usually reaching cost-effective scale. In more personalised microbiome ingredients, Sheth believes the problem goes the other way. “Manufacturing has been a really interesting challenge, there is a real lack of infrastructure at the small-to-medium scale [required to deliver more personalised products]. To get to personalisation you need to have small or medium capacity. That’s a big bottleneck to a lot of progress in this space,”​ he noted.

Personalised nutrition: A luxury for the rich?

Dietary guidelines developed by governments and other bodies aim to deliver the greatest good for the greatest number of people. Personalised nutrition aims to utilise individual host and microbiome variations to generate data-driven personalised dietary recommendations.

But in relying on testing and cutting-edge ingredients, is there a risk that the health benefits of this space are only going to be accessible to the privileged few? Can microbiome science and personalisation deliver population health benefits to the mass market? Or are we likely to see a further polarisation of health outcomes along socio-economic lines if personalised nutrition takes off?

Spector takes a trickle-down approach. “Like any new product you need volume. Once you get volume the price comes down,”​ he responded. “Everyone can benefit a bit from this knowledge.

“At the moment you have one size fits all… I think we’ll start to see much more stratification because of personalisation.”

Sheth added: “Industry brands can personalise their brands targeting completely distinct [consumer groups] with distinct value propositions.”

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US Government Shutdown Averted as House Passes Short-Term Funding Bill

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US Government Shutdown Averted as House Passes Short-Term Funding Bill
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The US government narrowly averted a midnight shutdown of most federal agencies when the House passed a short-term spending bill hours before the deadline.
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Airlines Had a ‘Revenge Travel’ Summer. The Stocks Went Nowhere

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Airlines Had a ‘Revenge Travel’ Summer. The Stocks Went Nowhere
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Airlines enjoyed a hot summer, as “revenge travel” and soaring fares lifted the companies. But investors have been reluctant to get on board as recession fears cloud the outlook, leaving the stocks languishing.
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MiCA renews sense of urgency for new crypto transaction analysis tools

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MiCA renews sense of urgency for new crypto transaction analysis tools
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MiCA renews sense of urgency for new crypto transaction analysis tools
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Have Stocks Hit Bottom Yet? No Crash for Housing (Podcast)

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Have Stocks Hit Bottom Yet? No Crash for Housing (Podcast)
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Bloomberg Intelligence
Alix Steel and Paul Sweeney harness the power of Bloomberg Intelligence to provide company and industry research.
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