The World Summit on Food & Nutrition Technology took place in Frankfurt, Germany from September 8th – 10th 2025. A host of international experts across food industry gathered to share the latest developments in food science and nutrition. The theme for this year was “Science Meets Food: Redefining Future of Human Health”, which spotlighted topics such as advanced food technology, next-generation nutrition, and sustainable practices.
Attendees at the World Summit on Food & Nutrition Technology
Artificial Intelligence (AI) is on the Rise
AI solutions and their diverse benefits were showcased at the Summit, highlighting their transformative potential across the food industry. For example, AI can enhance product formulation by creating more nutritious recipes while simultaneously reducing costs. It also enables manufacturers to streamline production workflows, boosting efficiency and ensuring consistent, repeatable outcomes. Increasingly, food businesses are integrating AI into their systems to offer customers clearer routes to improved product quality and more competitive pricing in the marketplace.
Future Proofing our Food Systems
Currently 75% of the food sources that humans rely on come from 12 species of plants and 5 species of animals. To guarantee our future food system is resilient; we must adopt new solutions to feed the growing population. At the Summit, topics on regenerative farming frameworks, embracing circular product design, and emerging technologies such as cultivated meat were presented. Additionally, European regulations on these novel foods and different processing aids were addressed. Further research on emerging innovations for a more sustainable future food system is continuing and will provide more direction for the future.
Accessible Nutrition – Breaking Down Barriers
Representing the KHNI, Hilary McCahill provided insights into breaking down barriers to accessible nutrition, which is one of the top ten KHNI health and nutrition trends for 2025. Hilary highlighted the current challenges to the current food system and addressed how food industry can harness the four pillars of sustainable nutrition – Nutritional quality of a diet, Affordability, Environmental impact, Cultural Acceptability – to help implement pragmatic solutions that meet consumers’ nutrition needs.
Hilary McCahill presenting at the World Summit
Food science and nutrition professionals should consider how meals foster a sense of community and evoke personal memories. To ensure inclusivity, cultural norms and emotional needs when delivering new solutions to market must be harnessed. Hilary emphasized the need for joint efforts between food manufacturers and policymakers to ensure that nutritious, sustainable, and widely accessible food choices reach people across all communities.
In recent years, there has been a greater shift towards machine learning and AI, and the incorporation of these technologies into food production. The prevailing sentiment at this year’s Summit was one of optimism, with a strong belief that emerging scientific advancements will play a vital role in future proofing our food system for generations to come.
Contributor:
Hilary McCahill, BSc, RD
Food Safety and Quality - Kerry
Hilary McCahill is a registered dietitian fascinated with food safety, quality, and sustainable nutrition. She has a qualification in human nutrition and dietetics and is registered in both Ireland and the UK. She is passionate about high quality food production and using nutrition communication effectively to breakdown scientific findings (to ensure they are accessible to all).
