Botanical ingredients like ashwagandha are facing growing scrutiny in Europe, often fuelled by misinformation and outdated myths.  Despite centuries of safe use, these ancient botanicals are now subject to misplaced concerns.

To bring clarity to the conversation, the Kerry Health and Nutrition Institute (KHNI) has launched a new podcast series, KHNI Talks.  In the first episode, scientific experts take a deep dive into the evidence surrounding ashwagandha, separating fact from fiction.

Host Brian Short is joined by Dr. Thomas Brendler, founder of Plantifile and Guest Editor of a special series of papers on ashwagandha in Phytotherapy Research, and Dr. Mukesh Summan, former FDA toxicologist and current Global Director of Toxicology, at Kerry. Together, they explore the latest scientific data and regulatory perspectives to help listeners better understand the safety and efficacy of this widely used botanical.

On October 14th, 2025, the KHNI hosted an expert scientific webinar; “Adapting Appetites: Scientific and Industry Perspectives on the rise of GLP-1 Medications”.  The expert panel explored the latest science behind Glucagon Like Peptide-1s (GLP-1s), consumer behaviours across regions, the unique nutritional needs of users and what this means for future innovation in food and beverages.

Latest Scientific Insights on GLP-1s

Professor Catherine Godson, Professor of Molecular Medicine, University College Dublin (UCD) and Director of the UCD Diabetes Complications Research Centre, began her session discussing the evolution of GLP-1s which were initially indicated for people with type 2 diabetes.  Given that GLP-1s result in weight loss, the next approach was to explore if they had a positive effect on people with obesity.  Professor Godson highlighted GLP-1 established indications as well as other indications that are under investigation.  Interestingly, Catherine pointed out that the incretin hormone GLP-1 not only acts on the cells in the pancreas but also in other areas of the body such as the brain.  Professor Godson concluded her session addressing the efficacy, safety, and tolerability of GLP-1s.

Regional Trends in GLP-1 User Behaviour

Elizabeth Horvath, VP of Marketing for Kerry North America, took us through findings from GLP-1 consumer surveys conducted by Kerry in the US (quantitative survey) and the UK (qualitative survey).  The quantitative survey looked at GLP-1 users’ purchase drivers and preferences whereas the qualitative survey explored GLP-1 user habits throughout the entire day to understand their daily activities.  Elizabeth highlighted there were five very specific GLP-1 consumers, each on their own health journeys, and that their attitudes and behaviours shift at every stage of the GLP-1 journey.  Interestingly, the North America study showed that two-thirds of GLP-1 users are actively seeking functional benefits from their food, beverages, and supplements.  Among their top priorities are support for cognitive function, digestive wellness, and immune health.  Elizabeth shared insights into how GLP-1 users’ buying habits are changing, especially in foodservice and retail.

Nutrition Essentials for GLP-1 Users

Next, Angie Jefferson focused on the nutritional needs of GLP-1 users.  Initially, Angie introduced the different GLP-1 medications on the market.  Currently, there are few good quality trials exploring the impact of GLP-1 medication on consumer eating habits, dietary intakes, and/or their impact on nutritional status.  Angie pointed out that a much higher proportion of weight loss in GLP-1 users is attributed to loss of lean body mass; however, GLP-1 use combined with resistance exercise can help preserve or increase muscle mass.  Angie provided insights into the nutritional status and emerging needs of GLP-1 users.  She also noted that discontinuing GLP-1 treatment often leads to weight regain, with a tendency toward increased body fat percentage.  Angie wrapped up by stressing an urgent gap exists in dietary and lifestyle guidance for GLP-1 users.

Innovation Opportunities in Food & Drink for GLP-1 Users

Dr Alexandra Boelrijk, Kerry VP R&D Proactive Health and Food Protection, looked at opportunities and challenges when considering products for GLP-1 users.  Alexandra pointed out that the food and beverage companies early to market with products that meet demands of various GLP-1 users have opportunities to defend share as well as drive growth.  Dr Boelrijk highlighted that forward-thinking brands are addressing the needs of GLP-1 users by reformulating products with higher protein, fibre, and micronutrients and/or by developing functional foods that support gut health, satiety, and metabolic support.  Alexandra concluded by discussing the new formats of products that have launched in the market for GLP-1 users.

During the Q&A session, moderator Mark Faherty posed thoughtful questions to the speakers.  He concluded the webinar by expressing gratitude to Angie, Alexandra, Catherine, and Elizabeth for sharing their time and expertise.

On July 29th, 2025, the KHNI hosted an expert scientific webinar; “Biotech at the table: Enzyme technology in modern nutrition”.  The expert panel broadcast from Kerry’s Biotechnology and Innovation centres in Leipzig Germany and Naas, Ireland, shaped the evolution of enzyme engineering and the advancements of machine learning and artificial intelligence in this field.

Enzymes play a leading role in sustainable nutrition
Dr. Niall Higgins began the webinar with insights into how biotechnology is radically transforming food processing, food production and food innovation through biotech solutions such as enzymes.

Enzymes have become an increasingly important ally due to their high efficiency, specificity and their ability to create a more efficient food system.  As nature’s biocatalysts, Dr. Higgins emphasized that enzymes are a multifaceted technology enabling operational efficiencies, improving product quality, extending shelf life, valorising waste streams, unlocking nutrients and more. Dr. Higgins used case studies to demonstrate that enzymes will continue to play a leading role by providing better nutrition and improved cost-effective processes that are ultimately having less impact on the planet’s resources.

Enzymes from discovery to disruption
Enzyme engineering is a highly dynamic and rapidly advancing field.  Dr. Andreas Vogel explored the evolution of enzymes through time from discovery to disruption.  He highlighted where enzymes were first isolated from natural sources, followed by directed enzyme evolution which facilitates the tailoring of enzyme properties for specific industrial applications.  However, directed enzyme evolution also has its challenges.  Dr. Vogel highlighted that smart strategies are needed to navigate these complexities, and provided a case study where enzyme engineering not only improves food production but also transforms consumer taste experiences.

Artificial intelligence to develop next generation of enzymes
Next Dr. Sebastien Bartsch brought our attention to a Nobel Prize winning breakthrough in 2022 with AlphaFold 2 which predicts enzyme structures with high precision and, since then, available enzyme structures grew significantly compared with the previous 60 years.

Dr. Bartsch brought us through what lies ahead with “next gen” enzymes.  He considered why AI does not simply design the best possible enzymes for any given applications as, they are dynamic, constantly moving, and often have different conformational states.  Therefore, despite AI technology developing at an extremely fast pace, Dr. Bartsch pointed out that designing an active enzyme with a set of different features under industrially relevant conditions remains a challenge.

Consequently, there is an exciting future ahead for enzymes where continuous rapid improvements in bioinformatics, de novo protein design, AI, and tools like AlphaFold, will make significant strides in predicting protein structures and designing enzymes more efficiently.

Dr. Higgins closed out the webinar recapping on today’s session where:
• importance of continuous advances in biotechnology was emphasized.
• understanding of the current role of enzymes in the food and beverage industry was deepened.
• the impact of new-to-world enzyme solutions will influence and redefine the future of the food and beverage industry, by leveraging the rapid and recent biotechnological advances.

Finally, ending the webinar was a lively Q&A session where viewers asked questions and the team provided their insights.

For more information on this topic and many others visit The Kerry Health and Nutrition Institute.  You are welcome to Subscribe to our monthly newsletter to stay up to date with these insights and more.

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.

The Kerry Health & Nutrition Institute (KHNI) in celebration of a decade of innovation and scientific discovery, hosted a webinar on Friday, January 24th, 2025, broadcasted from Singapore.  This special event showcased key health and nutrition trends shaping consumer preferences in the South East Asia region, and explored the Future of Sustainable Nutrition with discussions led by renowned experts within the region.

The discussion focused on how the food industry can address challenges like rising food costs, changing demographics, and evolving consumer preferences.  This discussion included the following key topics:

• • Accessible Nutrition: The speakers emphasised the UN’s sustainability goal of ending hunger and addressed the rising cost of food, particularly staples like cocoa.  They discussed the need for diverse and affordable options, with a focus on reducing food waste and supporting local, sustainable agriculture.
  • Aging Population: With a focus on the growing aging population in Asia, the panel discussed the nutritional needs of older adults and how to combat age-related health issues through diet.  They highlighted the importance of nutrient-dense foods and convenient, healthy options.
  • Women’s Health: The experts explored the unique nutritional needs of women throughout their life stages, from pregnancy and lactation to menopause.  They stressed the importance of tailored nutrition strategies to support women’s health and well-being.
  • Sodium Reduction: The panel discussed the global health concern of high sodium intake and its link to non-communicable diseases.  They explored innovative approaches to reducing sodium in food products while maintaining taste and consumer satisfaction, particularly focusing on how to balance those efforts with the strong flavours and taste preferences common in Southeast Asia.

The panel also provided valuable insights on other important trends, including the role of the food industry in promoting sustainable practices, the importance of taste and convenience in food choices, and the potential of innovation and technology in addressing nutritional challenges.

Watch the full webinar above to learn more about the future of sustainable nutrition and be part of this celebration 10 years in the making!

On October 15^th, 2024 experts gathered for an informative webinar exploring Taste Modulation and how it can be used to support positive nutrition. You can watch this full webinar by clicking the video above!

David Deeley (Sr. Insights Manager, Kerry) begins the webinar (at 1:29) highlighting the importance of the consumers’ needs and wants in an ever-evolving world of human nutrition. With upwards of 49% of consumers desiring science-backed ingredients, industry leaders need to create functional products that provide health benefits to the consumer.
Using the concept of “Vitality Unlocked” (at 8:18), David explains how consumer behaviour has evolved significantly. He went on to explain the three categories that make up this concept as well as real-life industry examples:

1. Blurred Lines (at 10:48)– how the line between dietary supplements and traditional food and beverage are increasingly blurred.
2. Functional Pleasure (at 12:39)– how consumers are looking to implement functionality to indulgency.
3. Personalised Therapy (at 14:57)– the need for instant gratification and on-demand functional therapy.

In today’s market, consumers are now less fearful of illness and are more price sensitive. Despite this, they continue to purchase health and wellness products, often willing to trade up for quality over the lowest-priced options. Beyond the health benefits, 59% consumers also want products that taste good. This demonstrates that consumers are not willing to compromise on taste. This poses a unique challenge for the industry: How can food, beverage, and supplement producers add the functionality without sacrificing on taste? The answer is the science of Taste Modulation.

Dr. Alex Woo (Founder and CEO of W2O Food Innovation) dives deeper (at 20:56) into what taste modulation is and how our bodies perceive taste. The technology is used to either increase, decrease, or modify taste detection at the receptor level or in the brain’s perception. Dr. Woo highlights four main methods of taste modulation:

1. Sweetness Modulation (at 23:44) – explaining how sweeteners bind to locations on receptors and influence perception. He also highlights seven key types of modulators.
2. Salty, Umami, and Kokumi modulation (at 27:46) – explores saltiness and how to make product products taste saltier without adding more salt (negatively impacting nutrition).
3. Supplements and Alcohol Modulation (at 30:31) – delves into how to utilize taste modulation for supplements that may cause off-odours, off-taste, and off-mouthfeel. Additionally, covering off on how to recreate the alcohol taste/feel for zero and low alcohol beverages.
4. Bitterness Blockers (at 32:51) – which deep dives into how our body detects/perceives bitterness and what types of modulators can be used to block this.

Dr. Woo finishes his section (at 37:00) highlighting the importance of taste modulation for the future of the food industry and how scientists will need to utilize this to ensure foods, beverages, and supplements are delivering positive nutrition to consumers.

Katherine Ceschi (Sr. Scientist for Taste Innovation, Kerry) closed out the webinar (at 38.45) discussing practical applications for the use of taste modulation. Through her work she was able to discuss three successful case studies in which she was able to utilize different taste modulation techniques to enhance products nutritionally, as well as support the need for sustainable practices:

1. Addressing salt enhancement through molecular techniques (at 40:33)
2. Utilizing Waste Streams by repurposing spent coffee grounds to mask bitterness. (at 44:31)
3. Mimicking Animal fat to create a sustainable, vegan, and regulatory friendly taste modulator (at 47:32)

Finally, ending the webinar was a lively Q&A session (at 51:42) where viewers were able to ask questions such as how consumer perceptions have changed over the years, specifics on taste modulation compounds, and further questions regarding the case study.

From this webinar, it’s clear that as consumer knowledge on nutrition continues to expand, the expectation for nutritious food with great taste and flavour also rises. At the same time, sustainability and market trends continue to drive innovation and set the stage for the future of nutrition, demonstrating the essential need for taste modulation.

To stay up to date on topics like Taste Modulation and the future of positive nutrition, be sure to subscribe to KHNI!

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Video Credit: Food & Beverage Asia

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.

To keep up to date with the latest content on sustainable nutrition and global health and nutrition trends, sign up for our monthly newsletter!

Deep dive into the world of biotics and the microbiome. This webinar looks to explore the science behind postbiotics, along with the potential role postbiotics can play as a vehicle to meet consumer needs in not only digestive health, but beyond this to other areas of consumer interest, such as immune and cognitive health.

The surge in interest around postbiotics is not just a trend—it’s a response to the incredible body of research and patent filings that have emerged in recent years. With more and more people seeking to age gracefully while staying fit and alert, the connection between different health systems has become more important than ever. Postbiotics, with their unique role in modulating the microbiome, offer a promising avenue to explore these intricate links.

Join key experts in this ever-emerging field as they take you on a journey through the postbiotic continuum, explaining what sets postbiotics apart from other biotics and how they can be harnessed to improve not only gut health but also other critical systems in the body. You’ll hear about the latest studies and findings that are driving this excitement, gaining insights into how postbiotics might benefit you.