On April 8th, 2025, the Kerry Health and Nutrition Institute (KHNI) hosted a webinar titled “What’s Shaping the Future of Food: Key Health and Nutrition Trends for 2025.”
Experts in neuroscience, nutrition, food science, and sports performance explored how evolving science and consumer needs are shaping the future of food. Dr. Laura Collins and Dr. Zane Andrews highlighted the complex drivers behind why we eat (ranging from biological signals to social context and trends). Understanding these factors are key to designing effective, sustainable nutrition solutions.
Insights from Dr. Lisa Ryan and Dr. David Dunne on elite sport athletes demonstrate how motivation, habit, and environment influence food choices, principles that are increasingly relevant beyond athletics. The panel emphasised that while personalised nutrition tools and wearables are advancing rapidly, long-term behaviour change still centres on simplicity, taste, and social reinforcement.
Healthy aging was also discussed, with growing evidence supporting the role of nutrients like protein and omega-3s in maintaining physical and cognitive function.
Dr. Ryan and Dr. Andrews pointed out the unique challenges that the food industry must consider such as age-related shifts in appetite, sensory perception, and social interaction.
The rise of GLP-1 medications was also explored, with discussions around their impact on appetite, nutritional needs, social eating, and possible long-term health implications.
While these therapies show promise for metabolic health and weight management, they also highlight the need for complementary strategies—such as probiotics to support GI symptoms and behavioural guidance from doctors/nutritionists to ensure sustainable outcomes.
Finally, the panel addressed the role of ultra-processed foods and reformulation. While often viewed negatively, these foods remain an important source of nutrition for many.
Improving their nutritional quality through innovation in ingredients and sensory design represents a meaningful opportunity for the food industry to support public health while acknowledging necessity of ultra-processed foods.
As insights from neuroscience, sports science, technology, and food science expand further, opportunities to create sustainable nutrition solutions continue to grow.
For science-led innovation to be impactful, it must be delivered in a way that fits naturally into people’s unique lives.
Whether supporting healthy aging, optimising performance, or enabling sustainable nutrition and weight management, the opportunities for the food industry will be in bridging scientific progress with everyday life.
For more on these topics and more see KHNI Health and Nutrition trends. Register to our monthly newsletter to stay up to date with these insights and more.
