In conjunction with United Nations Climate Week 2024, the Kerry Health and Nutrition Institute had the privilege to host a hybrid event on 27 September 2024.
This event brought together foodservice industry and nutrition experts for a dynamic panel discussion, broadcasted from the Kerry Global Business Services Centre in Malaysia.
Our expert panel took a deep look into the unique health and nutrition needs of diverse Southeast Asian consumers. They also explored innovative ways the foodservice industry can enhance their menus to support consumer health.
Below are clips that deeper into specific consumer needs based on their life stage.
Video 1 explores the nutrition and lifestyle needs of Lanice, a middle aged Malaysian woman with high blood sugar.
Video 2 discusses the nutrition and lifestyle needs of Clarence a 35 year-old man from Indonesia suffering from high blood pressure.
Video 3 has our expert panel discuss the consumer needs and preferences of Linda, a 65 year-old Singaporean consumer.
In Video 4, our expert panel explores the needs and preferences of Zafreena, a middle-aged woman from the Philippines with lactose-intolerance.
Finally, in video 5, the panel discusses the unique needs and preferences of Magdalene, a 26 year-old Singaporean woman, who wants to add proactive health and nutrition to her lifestyle.
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Contributors
Aoife Marie Murphy, PhD
Scientific Lead of Clinical Infant & Adult Nutrition at Kerry
Before joining Kerry Aoife lectured on the BSc. Food & Human Nutrition at Newcastle University Singapore. She has spent seven years in nutrition research across Ireland, UK, US, and Singapore, and has been working in food industry for over eight years.
Angelia is a leading trends futurist and strategist in the Asia Pacific region with over 10 years utilising transdisciplinary methodologies. She has a track record in developing consumer intelligence at scale with insight strategy and operational design.
Oliver has become one of the leading advocates in Singapore for sustainable food, being a founding member and chair of the Singapore F&B sustainability council. Oliver recently opened Re:Growth, a consultancy for regenerative hospitality.
Simon has over 2i years’ experience across multiple roles in innovation, commercial and marketing, working with some of the biggest global foodservice brands. He leads the beverage channel for Kerry building reputation in DTR, MUA and Foodservice supporting the adoption of sustainable nutrition strategies for people, planet and society.
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