Summary
With the rise of constant health monitoring via wearables and other digital tracking, more and more people are looking to play a more proactive role in their health and nutrition. Exercise, sleep quality, and diet have become more central for many people. Foods that are organic, Non-GMO, minimally processed, natural, functional, etc are all seeing a rise in popularity. So too are “Future Foods” which include those such as plant based, fermented foods, cell cultivated, and others. These options provide sustainable, scalable, and functional solutions to everyday consumers. Yet, the integration of future foods into personalized nutrition frameworks remains underexplored. In this episode, we discuss the role of alt proteins, how to validate health outcomes, regulatory and ethical considerations, and balancing startup innovation with legacy healthcare systems and policies.
Moderators
Matt Tom, Co-founder, GFPBAP
Tawanda Muzhingi, co-founder, GFPBAP
Panelists
Megan Fisklements, Chief Food Science Officer, Vytala Health
Lance Lively, Founder & CEO, Livelyhood
Yvonne Gruendler, Founder, SCISM Health
Natalie Rainer, Partner (Food Regulatory Specialty), K&L Gates