The Texture-Flavour-Nutrition Divide: A Transformation in the Nutraceuticals Industry

By Ayman Moghnieh, Innovation and Business Development Consultant.

(Original publication in Spanish)

Nutraceuticals, defined as food products that offer health benefits beyond basic nutrition, have become a cornerstone in the prevention and treatment of disease.

Recently, we have analysed the future of nutrition, focusing on developments in food manufacturing and the nutraceutical sector. This analysis has revealed key trends and future transformative opportunities, showing how innovations will shape future business models in the industry.

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Separating Texture, Flavour and Nutrition: A New Reality

The separation of texture, taste and nutrition in foods represents a paradigm shift in the nutraceutical industry. Traditionally, when a food is manufactured, the three main elements-texture, taste and nutritional value-are tightly integrated. For example, when you eat an apple, its crunchy texture, sweet taste and nutritional content (vitamins, fibre, etc.) are all present in the same package. This natural link has historically limited the ability of companies to innovate in developing food products that offer specific health benefits without compromising the sensory characteristics of the food.

Thanks to advances in food technology, it will soon be possible to separate texture, taste and nutrition, allowing each to be manipulated and optimised separately. This means that it will be possible to develop foods and beverages where the nutritional value can be modified without affecting texture or taste, or vice versa. Thus, companies will be able to create functional foods that not only taste good, but are also designed to meet specific nutritional needs. For example, a beverage could have the taste and texture of a traditional soft drink, but be enriched with bioactive compounds that improve digestive health.

Separating components allows for the elimination or substitution of ingredients that cause food allergies or intolerances, without sacrificing the texture or taste of the final food. It also allows the development of foods that maintain a familiar taste and texture, but with nutritional profiles designed specifically for communities with special needs, such as the elderly or people with chronic medical conditions.

A Paradigm Shift in the Industry

Being able to manipulate texture, taste and nutritional value separately means that nutraceuticals can be more effectively integrated into everyday foods, making them more than just supplements. This is a paradigm shift because it makes functional foods and nutraceuticals more accessible, palatable and adaptable to the individual needs of consumers.

Instead of relying on pills or powders, consumers will be able to obtain their essential nutrients through food products that are not only tasty, but also specifically designed to improve health, opening a new chapter in the food and nutraceutical industry.

Dietary supplements or functional foods?

These new nutraceutical products will not compete directly with traditional supplements (such as pills or powders), but will offer a more integrated and accessible alternative. By being part of foods we consume on a daily basis, such as snacks, beverages or ready meals, they will provide health benefits without requiring additional effort on the part of the consumer. This positions them as an evolution of functional foods, able to offer personalised nutrition that was previously only achieved with specific supplements.

As for medicines, especially those of natural origin or those used for disease prevention, nutraceuticals will play a complementary role. Rather than competing directly with traditional medicines, these products could act as a first line of defence in disease prevention, optimising health before more aggressive medical treatments become necessary.

Innovation and Personalisation: New Business Opportunities

The separation of texture, taste and nutrition will not only transform the way we consume food, but will also open the door to innovative business models in the nutraceutical industry.

In this context, the Pentagrowth methodology could be key for nutraceutical companies to position and anticipate the separation of texture, taste and nutrition in functional foods by focusing on creating collaborative ecosystems and leveraging underutilised resources. With Pentagrowth, nutraceutical companies could not only anticipate this new trend, but lead it.

This would open up new opportunities by allowing companies to develop highly customised and accessible products, leveraging advanced technologies such as 3D printing and flexible manufacturing, to produce supplements and functional foods tailored to the specific needs of each consumer.

The possibility of creating food products that not only meet basic nutritional needs, but also address specific health concerns, will open up a new market segment for nutraceutical companies. This customised approach will allow for better alignment with consumer needs, increasing product effectiveness and market acceptance.

By positioning these new products as complements to both traditional foods and medicines, the nutraceutical industry is poised for significant growth and a transformation in the way we understand and manage our health.