AI, biotech, and advanced bioprocessing are transforming how food is grown, designed, and delivered — making nutrition smarter, more personalised and more sustainable than ever.
This category focuses on new and evolving technologies that are at the forefront of this shift—offering powerful solutions to meet these demands while enhancing operational resilience and product performance.
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… Read more »
The future of food production relies on significant advances in microbiology, bioprocessing, enzyme technology and artificial intelligence, in order to feed a growing population, set to reach almost 10 billion people by 2050, while also reducing the negative impacts of food production on the planet. Recent advances in synthetic biotechnological processes such as precision fermentation… Read more »
Enzymes are used in food processing as a natural way to improve nutrition and texture. Learn about their importance in plant-based foods, infant formula, and more.
How are enzymes used to make food more sustainable? Learn about the importance of enzymes in reducing the environmental impact of food production of food categories like bakery, meat, fish, and brewing.
What sparked the conversation about personalised nutrition? To nutrition scientist Dr. Aoife Marie Murphy, two things stand out: the emergence of research on the gut microbiome alongside development of technology focused on tracking exercise and nutrition uniquely for each individual. Hear more about Dr. Murphy’s perspective on what drives personalised nutrition, and learn her thoughts… Read more »
Sign up for monthly updates featuring our latest expert insights, upcoming webinars, and much more.
Subscribe
