inewtrition – Food Product Development Company

Flexitarianism and the impact on personalised nutrition

Picture of by Dr. Raphaëlle O'Connor

by Dr. Raphaëlle O'Connor

Raphaelle has over 25 years’ experience in the ideation,
development, and commercialisation of food chemistry,
food science, food technology, and nutrition.

Middle-aged man cooking on a barbeque

In a world grappling with sustainability concerns, shifting dietary habits have become a focal point in the quest for more responsible consumption. One of the notable trends that has emerged is the rise of flexitarianism – a dietary approach that embraces flexibility in meat consumption. Flexitarians are individuals who consciously choose to reduce their meat intake without fully embracing a vegetarian or vegan lifestyle. This movement not only holds the potential to drive positive environmental outcomes but also raises intriguing considerations for food scientists delving into the realm of customised or personalised nutrition.

Understanding flexitarianism

The concept of flexitarianism offers a middle ground for individuals who wish to make more sustainable dietary choices without completely eliminating meat. While it might seem like a relatively new trend, its roots can be traced back to an ever-growing awareness of the environmental impact of meat production and consumption. By allowing for occasional meat consumption while predominantly focusing on plant-based foods, flexitarians seek to strike a balance between their dietary preferences and sustainable practices.

The role of alternative proteins and future foods

Researchers like Ashley Green have explored the potential of incorporating alternative protein sources such as microalgae, insects, fungi, cultured meat, and plant-based meat into flexitarian diets. These innovative protein sources offer an avenue to reduce the reliance on traditional animal-sourced proteins, thereby minimising environmental impacts, improving animal welfare, and potentially enhancing health outcomes.

However, the impact of alternative proteins is not uniform across all sustainability dimensions. Environmental trade-offs exist, highlighting the need for a nuanced evaluation of each food item and production method. For instance, while certain alternatives may have low land use, they could also demand high energy inputs. Similarly, nutritional gaps and uncertainties surround the nutritional equivalency claims of future foods in comparison to conventional counterparts. Addressing concerns such as nutrient absorption and bioavailability in the body is crucial for ensuring the success of alternative protein sources in flexitarian diets.

Balancing consumer preferences and sustainability goals

One of the challenges that food scientists face in catering to flexitarians is the diversity within this dietary group. Not all flexitarians reduce meat intake to the same extent or for the same reasons. A study by Hans Dagevos reveals that flexitarians vary in their level of commitment to reducing meat consumption – “Flexitarians not only differ from meat lovers but they also differ from each other.” Some flexitarians only mildly decrease meat intake, while others show a more pronounced shift towards plant-based options. This diversity underscores the need for personalised approaches that cater to the unique preferences and goals of individual flexitarian consumers.

The rise of flexitarians signifies a significant shift in dietary behaviours towards more sustainable and responsible choices. Alternative protein sources and future foods offer exciting avenues for aligning dietary preferences with environmental and health goals. Food scientists have a pivotal role in navigating the complexities of flexitarian diets, providing innovative solutions that cater to diverse consumer preferences. As the flexitarian movement gains momentum, personalised nutrition stands poised to contribute positively to both individual well-being and the planet’s health.

Learn more about customised nutrition in our 48-page comprehensive report, “Customised Nutrition: A Commercial Opportunity”, or book a consultation with Dr Raphaëlle O’Connor.

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