The future of food will be shaped by the intersection of science, regulation, and technology—requiring companies to innovate with both consumer expectations and global health needs in mind.
On 30 April 2026, the Kerry Health & Nutrition Institute (KHNI) hosted an expert scientific webinar on Megatrends Shaping Tomorrow’s Food. The panel featured the KHNI Scientific Advisory Council: Professor Imed Gallouzi, Dr Lisa Ryan, and Professor Martin Bloem.
A central theme was longevity—defined not simply as living longer, but as enabling people to remain cognitively sharp, physically active, and independent throughout extended lifespans. The panel highlighted key nutrients that contribute to healthy aging, and that approaches to longevity differ significantly across socio‑economic groups, influencing both affordability and access to nutritious foods. Therefore, equitable longevity solutions must consider these disparities.
With the rapid rise of GLP‑1 medications, the panel discussed both their benefits and emerging concerns. The panel outlined nutrients and food formats that may be particularly supportive for GLP‑1 users. This led to a broader conversation about food processing. While often viewed negatively, processed foods remain a practical necessity and an essential source of nutrition for many populations.
The panel also examined how AI and emerging technologies—such as wearables and smart health systems—are reshaping personalised nutrition. These tools may help individuals monitor stress, understand their nutritional needs, and tailor dietary choices to their lifestyles. However, the speakers stressed that the value of these tools depends entirely on the quality, accuracy, and representativeness of the data that underpins them. As technology accelerates, ensuring robust, high‑quality data will be critical for delivering meaningful health outcomes.
To close the webinar, just before the Q&A session, each member of the Scientific Advisory Council shared a final take‑home message for the audience. Professor Martin Bloem emphasised the importance of simplicity—whether in health or nutrition, consumers need straightforward, practical solutions to help them stay healthy. Dr Lisa Ryan highlighted that optimal health relies on both good nutrition and regular physical activity. Professor Imed Gallouzi underscored the potential of technology, noting that emerging tools can support better eating habits, healthier routines, and improved overall lifestyle.
Contributors:
Aisling Aherne, PhD RNutr FAfN FIFST CSci
Senior Nutrition Scientist
Aisling has over 25 years of experience working in nutritional science including scientific research, clinical nutrition, science communications, and nutritional science & regulations. Her current role involves regularly adding content to the KHNI website as well as organising KHNI webinars. Additionally, Aisling will continually look for opportunities where the KHNI can participate at external events.
Professor Imed Gallouzi
Professor of Bioscience, Chair of KAUST Center of Excellence for Smart Health
Professor Imed Gallouzi is a Professor of Bioscience and the Chair (Director) of the KAUST (King Abdullah University of Science and Technology) Center of Excellence for Smart-Health in Saudi Arabia. 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.
Lisa Ryan, PhD RNutr
Head of School of Health, Sport Science and Nutrition across the ATU
Dr. Lisa Ryan, a Registered Nutritionist, joined ATU in 2015 from Monash University. Lisa co-founded the Irish Concussion Research Centre and is widely published in concussion, nutrition, and functional foods, with research focusing on female rugby players and concussion management.
Professor Martin Bloem
Professor of Environmental Health - John Hopkins Bloomberg School of Public Health
Martin William Bloem is a public health professional and nutritionist with a distinguished career spanning various organizations worldwide. Currently, he is a Professor of Environmental Health at the Department of Environmental Health & Engineering and the Department of International Health at the Johns Hopkins Bloomberg School of Public Health in Baltimore, USA.
