The health and nutrition landscape is evolving rapidly, driven by scientific advances and changing consumer expectations.  In collaboration with KHNI’s extensive network of scientific experts, we identified five health and nutrition megatrends that are reshaping the food and beverage industry.  These trends are influencing innovation in product design, formulation, and reformulation as companies respond to the shifting needs and priorities of consumers.

Understanding these developments is essential for driving innovation and staying aligned with market demands.

To explore some of the most pressing topics, the KHNI’s upcoming webinar will focus on three transformative trends:

1. Food for Health and Longevity
2. Regulations and Reformulation
3. Emerging and New Technologies

Join us on April 30, 2025, for an in-depth discussion of these important themes.  The session will provide insights to help shape the future of food and nutrition while supporting you in navigating evolving consumer expectations, scientific developments, and regulatory landscapes.

Register now to be part of this insightful event and drive the next wave of innovation in health and nutrition.

Obesity is a complex chronic disease and a major driver of non-communicable diseases, including cardiovascular disease, type 2 diabetes, and several cancers ².  Obesity impacts populations across all countries and globally there are approximately 2.1 billion adults who are overweight or have obesity.  It is forecast that this will substantially rise to around 3.2 billion by 2050 – accounting for almost 60% of the adult population ³.

In their report, two main WHO conditional recommendations are:

• • GLP-1 therapies may be used for long term obesity treatment in adults (excluding pregnant women).
  • Alongside GLP‑1 therapies, structured behavioural interventions—such as healthy eating and increased physical activity—may be offered.

The WHO stresses that obesity cannot be addressed effectively by medications alone.  Their conditional recommendations are part of a strategy that includes regular physical activity, healthy diets, and support from healthcare professionals.  Therefore, three strategic pillars are identified to help combat obesity, in conjunction with GLP-1 therapeutics, namely:

1. Strengthen population level policies to create healthier environments.
2. Protecting high risk individuals with targeted screening and early interventions.
3. Ensuring equitable access to lifelong, person centred care.

The WHO guidance also highlights major challenges including high costs, limited supply, and disparities in global access.  Even with rapid scale up in production, fewer than 10% of people who could benefit from GLP-1 therapies are expected to have access by 2030.

Countries are being urged to establish fair and affordable routes so those with the greatest medical need are prioritised.  The guideance urges global stakeholders to explore strategies such as pooled procurement, tiered pricing, and voluntary licensing to expand availability.

Throughout 2026, the WHO aims to collaborate with key stakeholders to develop a fair, transparent and prioritised framework so those with the greatest need receive treatment first.

This year’s event brought together over 1,000 secondary school students from across Ireland, presenting 550 projects spanning artificial intelligence, climate science, mental health research, and sustainable technology.  A panel of 85 judges, including leading academics and industry experts, evaluated projects for their scientific rigour, creativity, and real-world impact.

Among the standout projects was the entry from overall winner, Aoibheann Daly, a fourth-year student at Mercy Secondary School Mounthawk in Kerry.  Aoibheann’s project, GlioScope: Multitask Deep Learning and Causal AI for Glioma & Glioblastoma Profiling, aims to transform brain cancer treatment.  By using standard MRI scans to predict genetic mutations in tumours, her innovation offers a safer, faster alternative to invasive biopsies — potentially improving outcomes for patients worldwide.  Aoibheann will represent Ireland at the European Union Contest for Young Scientists in Germany later this year.

Kerry Sustainable Nutrition Award: A First for YSTE

As a proud silver sponsor of this year’s Stripe YSTE, Kerry introduced the Kerry Sustainable Nutrition Award — the first award of its kind at this long‑standing event.  This award recognises projects that demonstrate scientific innovation in solutions that help maintain good health while ensuring future generations can meet their nutritional needs — without compromising the health of the planet.

The award was presented by Catherine Keogh, Chief Corporate Affairs Officer at Kerry, to Rachel Coughlan, Moate Community School Westmeath, for her innovative project developing a biodegradable chewing gum made sustainably from Irish-grown resources.

Presenting the award, Catherine Keogh remarked: “Rachel truly exemplifies Kerry’s values and our vision for sustainable nutrition.  This award recognises young scientists who are developing innovative, science-led solutions that are better for people, better for society, and better for the planet — reducing environmental impact, improving health outcomes, and ensuring responsible sourcing and production.  The quality, creativity, and ambition on display at this year’s Stripe Young Scientist & Technology Exhibition has been exceptional, reinforcing our belief that Ireland’s future as a global hub for scientific innovation is bright.”

The award was open across multiple scientific categories and age groups, with projects assessed on innovation, scientific rigour, sustainability impact, clarity of communication, and real-world feasibility.  Kerry’s sponsorship and this award align with the company’s Beyond the Horizon sustainability strategy and its vision to reach more than two billion people with sustainable nutrition solutions by 2030.

Here is another opportunity to read the most viewed KHNI articles in 2025: 

• • Sustainable Nutrition – What Does It Mean and How Do We Take Action?
  • What is Vitamin K2, and What Role Does It Have in Health? 
  • The FODMAP Diet for IBS – An FAQ 
  • Acacia’s Role as a Functional Fibre
  • GLP-1 Drugs: Bridging Satiety, Nutrition, and Innovation

The most viewed KHNI webinar in 2025 is Adapting Appetites – Scientific and Industry Perspectives on the Rise of GLP-1 Medications

The KHNI also hosted its first podcast: KHNI Talks: Scientific Experts Dispel Myths About Ashwagandha

Martin holds a Ph.D. from the University of Maastricht and an MD from the University of Utrecht, both in The Netherlands.  His extensive professional experience includes serving as a Director and Robert S. Lawrence Professor at the Centre for a Liveable Future, as Senior Nutrition Advisor to the Executive Director/Deputy Executive Director at the United Nations World Food Program (WFP), and as Regional Director Asia-Pacific at Helen Keller International.  At WFP, he also served as the Global Coordinator, representing the organisation as one of the 11 UN Cosponsor organisations to UNAIDS.

As an expert in public health and nutrition, Professor Bloem has authored several textbooks and more than 100 peer-reviewed papers, showcasing his dedication to creating sustainable, impactful solutions to pressing global health issues.

In addition, he has held various board memberships, including the Committee on World Food Security (CFS), Scaling up Nutrition (SUN), EAT Movement, and the World Food System Centre at ETH Zurich.  With his wealth of experience, commitment to public health, and proven ability to address complex challenges, Martin William Bloem is a respected leader in nutrition and environmental health.

“I am delighted to join the Kerry Health and Nutrition Institute’s Scientific Advisory Council, which aims to guide Kerry’s research and innovation teams on some of the fastest growing areas in the science of nutrition and health.  The task of tackling all forms of malnutrition — which involves addressing the profound global imbalance between approximately 2 billion overweight or obese individuals and the nearly 735 million people suffering from undernutrition — is the foundational priority.  This mirrors the Sustainable Nutrition megatrend, which demands an integrated framework encompassing public health, food security, affordability, sustainability, and social equity.  My extensive experience serving at international institutions, Johns Hopkins University and working with organisations such as Scaling up Nutrition (SUN) and the EAT Movement, confirms that achieving this systemic goal requires unified action across governments, international bodies, NGOs, and the private sector.  The private sector must lead the systemic, science-driven transformation.  This involves prioritising core enabling platforms like Biotechnology for the Future of Food to create sustainable and resilient supply chains, driving proactive reformulation in response to the mandates of policy shifts, and innovating to deliver accessible nutrition globally.”

Commenting on Martin’s addition to the KHNI SAC, Juan Aguiriano, Kerry Group Head of Sustainability, stated:  “I’m thrilled to welcome Professor Martin Bloem to the Scientific Advisory Council of the Kerry Health and Nutrition Institute.  His appointment marks a significant step forward in our mission to advance sustainable nutrition science.  Martin’s deep expertise in public health, food systems, and environmental health — combined with his leadership across global institutions — will be instrumental in shaping a more integrated and impactful approach to nutrition.  His understanding of the complex interplay between food security, health equity, and environmental sustainability aligns perfectly with our ambition to drive systemic change.  As we work to address the dual burden of malnutrition and obesity, Martin’s insights will help guide our efforts to innovate responsibly, reformulate proactively, and build resilient supply chains that support both people and planet.  We look forward to collaborating with him to accelerate the transition toward truly sustainable nutrition — where science, policy, and industry come together to deliver better outcomes for all.”

The event focused on three of KHNI’s top 10 health and nutrition trends for 2025 and featured game-show-style rounds that quizzed six audience members on their knowledge of each trend.

(Left to Right: Brian Short, Christina O’Keefe, Elizabeth Horvath, Jack Bobo, Aoife Kelleher, Juan Aguiriano)

Christina O’Keefe, Head of Sustainability for Kerry North America, hosted the event, keeping participants on their toes, to unpack the toughest challenges our industry faces today.  Like all good game shows, commercial breaks played a role with key note speeches in between each round.  This gave the audience time to taste and experience a food concept which highlighted solutions to address each of the trends outlined below.

1. Weight Management & Satiety – Elizabeth Horvath, VP of Marketing at Kerry, took us through the shifts that GLP-1 medication is having on consumers behaviours today.  At this point the audience were invited to try Kerry’s ‘Boost Balance’ concept, a green apple flavoured powdered beverage with hydration and probiotic benefits, to support those on their weight loss journey.

2. Policy Shifts – Juan Aguiriano, Head of Sustainability at Kerry, spoke about how shifts in policy, health, and consumer behaviour is pushing us towards reformulation.  A low sodium snack concept was available for the audience to enjoy, which highlights how reformulation for lower salt does not have to compromise on taste.

3. Accessible Nutrition – Jack Bobo, Executive Director Rothman Family Institute for Food Studies at UCLA, delivered an impactful speech on ensuring we can sustain the population with solutions for nutrition and nature in harmony, combatting supply chain challenges present in the industry today.  An RTD protein coffee drink concept was also at hand for the audience during this break, which had reduced sugar and reduced reliance on coffee supply as a volatile raw material.

Overall, The Smart Bites Showdown explored key industry challenges, showing how expert insights and collaboration can drive real solutions, pushing us further across the Sustainable Nutrition spectrum.

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 emphasised 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.

On Monday, September 22nd, the Kerry Health and Nutrition Institute (KHNI) is hosting an exciting Smart Bites Showdown game for participants.

This event will be focusing on three of KHNI’s top 10 trends for 2025, which are most relevant to the US.  Subject matter experts will speak on each trend, and between these sessions there will be game-show-style rounds with audience members going head-to-head.

The three trends which will be in the spotlight at this event will be:
1. Weight Management & Satiety – Elizabeth Horvath, VP of Marketing at Kerry, will take us through the shifts that GLP-1 medication is having on consumers behaviors today.

2. Policy Shifts – Juan Aguiriano, Head of Sustainability at Kerry, will talk about the ‘Make America Healthy Again’ (MAHA) campaign in the US and how shifts in policy, health, and consumers behaviors are pushing us towards reformulation.

3. Accessible Nutrition – Professor Martin Bloem, Professor of Environmental Health at Johns Hopkins Bloomberg School of Public Health, will talk about ensuring we can sustain the population with solutions for nutrition and nature in harmony.

This is a dynamic and engaging event not to be missed! Sign up to express interest in joining us for this fun and informative event here.

Supported by Kerry’s science and nutrition teams, the aim of the KHNI’s Scientific Advisory Council is to guide Kerry’s research and innovation teams on some of the fastest growing areas in the science of nutrition and health.

Dr. Imed Gallouzi is a Professor of Bioscience and the Chair (Director) of the KAUST (King Abdullah University of Science and Technology) Centre of Excellence for Smart-Health in Saudi Arabia.  Before his tenure at KAUST, Dr. Gallouzi spent over twenty years at McGill University, where he held the position of Professor of Molecular and Cellular Biology in the Biochemistry Department and at the Goodman Cancer Centre, Faculty of Medicine and Health Sciences.

Imed earned his PhD in Molecular Biology from University Montpellier II, France, and subsequently completed his postdoctoral training at Yale University from 1998 to 2001.  From 2002 to 2012, he held a Tier II Canada Research Chair in Cellular Information Systems and received the FRSQ (Fonds de Recherche Scientifique du Québec) award from 2002 to 2006.  Professor Gallouzi is a member of several national and international funding agencies, including CIHR, CCSRI, FRSQ, and NIH.

The academic career of Professor Gallouzi spans prestigious institutions in Europe, North America, and the Middle East, providing him with a diverse and comprehensive perspective on translating bioscience discoveries into practical health solutions.  Since joining KAUST in 2021, Professor Gallouzi has not only led a prolific scientific group but also played a crucial role in the expansion and impact of KAUST Smart-Health Initiative (KSHI) both nationally and internationally.

Imed’s efforts in community outreach and education are evident in his leadership role in establishing the first MD-PhD program in KSA and the region, in collaboration with Alfaisal University in Riyadh.  This program aims to expand educational opportunities and foster a new generation of medical scientists capable of integrating AI and ML into their practices.

Commenting on his appointment to the Scientific Advisory Council, Professor Gallouzi said:

“It is an honour to join the Scientific Advisory Council of the Kerry Health and Nutrition Institute and contribute my experience in bioscience and smart health which bridges cutting-edge discoveries with real-world applications.  I look forward to working with colleagues to advance solutions that improve health and nutrition outcomes for the benefit of communities worldwide.”

Albert McQuaid, Global Chief Science & Technology Officer at Kerry commented:

“Imed is an internationally renowned expert in the field of Smart Health, with a profound knowledge in Bioscience.  Through his leadership across academic and research institutions, he has gained unique insights into integrating advanced biological research with real-world health applications, underscoring his dedication to scientific innovation and collaboration.  As the food industry continues to evolve in response to emerging health and nutrition trends, we are delighted to welcome Imed as a Scientific Advisor to the Kerry Health and Nutrition Institute.”

Weight Management & Satiety:

This trend had a major presence at Vitafoods Europe 2025, with tailored solutions ranging from collagen peptides targeting post meal glucose spikes to proteins, pro- and postbiotics to support those who may be engaging with GLP-1 receptor agonist drugs.  Other solutions called out nutrient density, as a measure to manage deficiencies individuals may incur, while on this weight management journey.

Listen here to Dr. Zane Andrews from Monash University who featured in KHNI’s webinar from April 2025 on how this trend may evolve:

Women’s Health:

Developments in offerings tailored to Women, during particular life stages was a clear call out from the trade show.  From clinically backed, root and leaf ashwagandha to support menopause to botanical extracts for fertility, the Women’s Health space is evolving at pace and scale in the industry.

Read more about the hormone lifecycle from subject matter experts Mollie Mulligan and Monica Olivares, here.

Microbiome:

Industry solutions regarding the human microbiome is also a key takeaway from Barcelona.  Pre-, pro- and postbiotics were present in abundance, with an increased focus on innovation on the health benefits of biotics broader than the gut, to areas such as Skin and Cognitive health.

Hear from Dr. Colin Hill from University College Cork below on how and why postbiotics are growing in popularity:

“Despite being an ingredient group that is just beginning to grow, postbiotics have been shown to have health benefits commonly associated with other biotics such as probiotics.  The immune modulating capabilities of postbiotics highlight the emerging areas of the gut-immune axis and how postbiotics can play a role in benefiting health beyond the gut.  Postbiotics allow for more ease of manufacturing and versatility for new food, beverage, and supplements making them an exciting area for product development.”

– Colin Hill, PhD, Professor of Microbial Food Safety, Principal Investigator, University College Cork, APC Microbiome Ireland.

Overall, Vitafoods Europe proved an insightful show, highlighting the wide range of opportunities the industry has to support consumers health through nutrition with clinically backed, personalised solutions taking the spotlight.  Other strong themes which featured at the show included collagen, botanicals and omega’s many of which, supported Healthy Ageing & Longevity for consumers.