The NZ$13 million project, to be carried out at a new New Zealand university-based functional foods centre, is aiming to invent the convenience food category of the future, based on a system called POSIFoods or 'point-of-sale individualised foods'.
Instead of merely choosing from a range of different snacks, the POSIFood system would allow consumers to alter the nutritional make-up of foods and drinks offered to suit their personal health needs.
A 60-year-old woman, concerned about osteoporosis and iron levels, could opt for a product high in a dairy calcium and iron, just by pressing a button. A man could choose the same food but decide to have it enriched with omega-3 to help lower his cholesterol.
Other nutrients such as vitamins, minerals and antioxidants could be mixed and matched to suit personal dietary needs. Snacks could also be tailored for weight management, heart health or be low in sugar for diabetics.
Fonterra's director of marketing and innovation Bob Major said the move recognised the increasing consumer demand for foods that not only tasted good but were nutritious and improved health and wellbeing.
"While being able to dial up food in the way you want sounds the stuff of science fiction, this heralds the next era in food technology. Consumers will be able to receive a healthy, nutritious snack with a specified nutritional benefit and the convenience of instant vending," he said.
Fonterra, the world's largest dairy ingredients firm, is hoping the four-year project will open up new markets and export opportunities for value-added, dairy-based foods. The firm already offers a range of consumer dairy products targeted to specific nutrition needs such as Anmum milk powders for pregnant and lactating mothers and high calcium Anlene for those susceptible to osteoporosis.
"With POSIFoods, we could take these successful nutritional brands to the next level of customisation," said Major.
The high-tech vending system could also be used in schools to allay increasing concerns about children's eating patterns.
The project will be carried out at the Riddet Centre - an institute involving researchers from Massey University and the Universities of Auckland and Otago that focuses on nutrition, food functionality and food processing.