Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy.
Crit Rev Food Sci Nutr. 2020;60(7):1141-1159. doi: 10.1080/10408398.2018.1559796. Epub 2019 Jan 22.
Personalized nutrition means that we are unique in the way to absorb and to metabolize nutrients as a consequence of our genetic profile and the microbiome that we host in the gut. With the terminology of Personalized Food Manufacturing we want not only to stress the idea of the capability to manufacture food meeting our unique nutritional needs but - based on the idea that eating is a global experience - also to broad this to meet additional personal requirements and expectations, i.e. taste, texture, color, aspect, etc. To address this aim, traditional and advances technologies will have to be employed in new ways and new technological solutions will have to be implemented. All these considerations motivated our paper by which we want to explore and to discuss the technological options having the potential to produce personalized food. After pointing out the main diet styles, firstly we have analyzed the modern approaches of agricultural and animal nutrition in use to manufacture food for narrow group of consumers. Secondly, we have explored emerging technologies at disposal employable to manufacture customized food that meet our uniqueness. Finally the most important market products belonging in the sector of personalized food production have been considered.
个性化营养意味着我们在吸收和代谢营养物质方面是独特的，这是由于我们的基因谱和肠道中寄居的微生物组。我们使用“个性化食品制造”这个术语，不仅是为了强调制造满足我们独特营养需求的食品的能力，而且——基于“饮食是一种全球性体验”的理念——还要将其扩展到满足额外的个人需求和期望，即口味、质地、颜色、外观等。为了实现这一目标，传统和先进的技术将不得不以新的方式应用，并且必须实施新的技术解决方案。所有这些考虑因素促使我们撰写了本文，旨在探讨和讨论具有生产个性化食品潜力的技术选择。在指出主要的饮食风格之后，我们首先分析了现代农业和动物营养方法，这些方法用于为少数消费者制造食品。其次，我们探索了新兴技术，这些技术可用于制造符合我们独特性的定制食品。最后，考虑了个性化食品生产领域的重要市场产品。
