Nutritional-Culinary Interventions

Service Description:
GOe’s Clinical Studies Platform in Nutrition and Health will include a Metabolic Intervention Unit (Q4 2025) focused on larger-scale nutritional-culinary intervention studies than those carried out to date. These studies aim to analyze the impact of cooking techniques, diets, nutrients, and products on consumer and/or patient health.

The evaluation of nutritional-culinary impact combines various disciplines (biochemistry, genetics, epidemiology, technology) to measure how interventions affect health. This includes the use of biomarkers, genetic and metabolomic technologies, clinical and body measurements, and continuous monitoring tools such as glucose biosensors to provide a comprehensive picture of the effects of a nutritional-culinary intervention.

Service Objectives:

1. Test the effectiveness of new dietary recommendations by evaluating their impact on chronic disease risk.

2. Demonstrate the health benefits of a new food product.

3. Improve the overall health of a population.

Client Benefits:

1. Personalized, Evidence-Based Experience: Tailored interventions based on the client’s specific health and nutrition goals, supported by scientific evidence and developed by nutrition and gastronomy professionals.

2. Product and Service Differentiation: Clients can develop innovative products or menus with added health and wellness value, standing out in a competitive, health-conscious market, while collaborating with leading culinary professionals.

3. Compliance with Health Regulations and Certifications: With the support of nutrition experts, companies can develop products that meet current health standards and certifications, facilitating commercialization and ensuring consumer safety.