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Foodtech Experts to Weigh in On Future

Specialty Food Association

Drexel Food Lab’s Jonathan Deutsch sees personalized nutrition on the horizon when it come to innovation in the specialty food space. He recently told SFA News Daily:

“We’ll see a lot more in terms of customization of food products, for nutrition, flavor, allergens, and other preferences/needs. For so long, food processing was about appealing to as wide an audience as possible—and it resulted in food that was sometimes the least common denominator. Agile processing, packaging, and labeling where we have mass customization in specialty food to meet our individual needs is the next frontier. We can go to a coffee shop and have vastly different drinks but a shared experience–can we do that at scale with our snacks or breakfast bars?”

Join Deutsch, along with Sarah Masoni, director of product and process development at Oregon State University’s Food Innovation Center, and Larissa Zimberoff, author of “Technically Food: Inside Silicon Valley’s Mission to Change What We Eat”, for more insights during today’s Fancy Food 24/7 session Will Foodtech Change What We Know About Making Food? at 11 a.m. EST.

Related: Choice Market to Open Tech Enabled Location; Masoni of OSU's Food Innovation Center Talks Foodtech.