Ten Key Health and Nutrition Trends for 2025
Ten Key Health and Nutrition Trends for 2025
Feeding the world in a way that meets the needs of people and planet today without sacrificing tomorrow is driving exciting innovations for 2025 and beyond – towards an industry where nourishing, accessible and sustainable options are available to everyone, everywhere.
In our seventh annual edition of the KHNI Health & Nutrition Trends, we dive into the latest breakthroughs in research, technology, product development, and consumer behaviour that are shaping the future of our global food systems.
Working with our expert network of food scientists, dietitians, microbiologists, sustainability leaders and regulatory advisors, we have gathered the must-know insights driving product innovation, formulation rethinks, and the next big trends in consumer health.
We have distilled all of this into 10 key health and nutrition trends for 2025. Plus, one overarching megatrend, Sustainable Nutrition, which profoundly influences the rest.
Click on each trend to navigate to that section.
The ten key health and nutrition trends for 2025 are:
Mega-Trend: Sustainable nutrition
Food lies at the heart of one of the biggest challenges of our time – how do we feed the world in a way that meets the needs of people and planet today, without sacrificing tomorrow?
As the demand for food increases, so does the urgency to find solutions that nourish and safeguard people and planet. This is where Sustainable Nutrition comes in. At its core, Sustainable Nutrition is defined as the ability of food systems to provide sufficient energy and essential nutrients to maintain a healthy population without compromising the ability of future generations to meet their nutritional needs. A sustainable diet, described by the Food and Agriculture Organization of the United Nations, is a dietary pattern that promotes all dimensions of health and wellbeing; has a low environmental impact; is accessible, affordable, safe and equitable; and is culturally acceptable.
The challenge is multi-faceted. We must improve nutrition, protect ecosystems, reduce food waste, and ensure our food systems are resilient in the face of climate change, economic shifts, and global conflict. However, solutions are within reach, and transformation has already begun.
Key focus areas for Sustainable Nutrition in 2025:
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- Nutrient-dense diets: Encouraging diets rich in essential nutrients like fruits, vegetables, whole grains, and lean proteins will tackle malnutrition while supporting overall health.
- Regenerative agriculture: Emphasising farming practices that restore soil health, increase biodiversity, and improve water cycles will not only enhance food security but also contribute to environmental sustainability.
- Food waste reduction: From production to plate, strategies to reduce waste at all supply chain stages are key. This includes better storage solutions, improved logistics, consumer education and even upcycling waste products into taste products (e.g., sterilisation of waste streams like spent grain or coffee).
- Quantified impact: As net zero carbon targets and green claims grow, so does the need for measurable impact. Fast-changing regulations such as CSRD reporting have led to greater environmental accountability at a corporate and product level. The industry must embrace and invest in metrics to earn credibility and a justified place in the sustainability conversation.
- Resilient supply chains: War, climate change, crop disease and economic instability impact the supply of certain commodity crops, leading to price increases. In 2024, cocoa supply fell by 11%, due to swollen shoot virus, soil degradation and illegal gold mining, resulting in a 300% price jump. Invisible innovations, such as rebalancing ingredients with taste extracts, will help maintain food supply and affordability.
Achieving Sustainable Nutrition is complex, but with innovation, collaboration, and commitment, we can transform our food systems for the better.
Expert Insights:
“We have many sustainability challenges to address from a nutrition, environmental and social perspective. Science-backed innovation is the most transformational way to address sustainable nutrition at the pace that is required to meet global targets. We must be optimistic about our ability to innovate and bring everyone along the journey – we are the coalition of the willing.”
–Juan Aguiriano, Group Head of Sustainability, Kerry.
Explore further:
On-Demand Webinar: Understanding Sustainable Nutrition
Where does food waste come from and how do we reduce it?
What is a Life Cycle Assessment (LCA)?
The Potential for Reducing Food Waste by Shelf-Life Extension
United Nations Sustainable Development Goals
The Significance of Enzymes in a Sustainable Food System
Nutritious, affordable food is a right, not a privilege. Yet, global challenges like climate change, conflict, and rising inflation are widening the gap between the desire to eat well and the ability to afford it.
Accessible nutrition is about breaking down these barriers, ensuring that everyone—no matter their income, location, or background—can achieve a nutritious, affordable and culturally appropriate diet.
According to The 2024 Global Hunger Index report, 43 countries are currently suffering serious or alarming levels of hunger. While the impact of climate change is global, the most vulnerable to its effects are those living in the world’s poorest countries. These countries make up a high percentage of the world’s 2.5 billion smallholder farmers, herders and fisheries with limited financial resources and whose livelihoods rely on natural resources and the climate.
To develop solutions that are within everyone’s reach, we must address global food security through policy change, community initiatives, and support for local food systems. People should be able to easily reach places where they can purchase or obtain nutritious foods, which includes having grocery stores, markets, and food distribution centres within a reasonable distance.
Research indicates that some consumers are willing to pay more for foods with lower environmental impact, however, the percentage of the population able to afford this remains small and price remains the top priority. Since demand for healthy food remains high, we see a focus on “affordable nutrition” innovation through new ingredients, foods and beverages that provide a health benefit but at a lower cost.
Key takeaways
1. Affordable, nutrient-dense ingredients are key
Healthy nutrient-rich foods should be affordable for all income levels, ensuring that economic barriers do not prevent people from maintaining a nutritious diet. Affordable access to nutrient-dense foods can help prevent malnutrition and non-communicable diseases such as diabetes, heart disease, and obesity, which are often linked to poor diets. Whole grains, eggs, dairy, fruits and vegetables are nutritionally dense and can be the best sources of nutrition, per dollar. Beans are a prime example of versatile inexpensive food that provides fibre, protein, minerals and calories.
2. Dietary diversity can support food system resilience
75% of humanity’s food is generated from only 12 plants and 5 animal species. Expanding our reliance beyond just a few food sources can make our food supply more resilient to disruptions like war or climate disasters. Foods should also meet the cultural and dietary preferences of different communities, respecting their traditions and practices.
3. Food waste prevention
Over one third of all food produced globally is wasted. This represents a massive loss of essential nutrients and calories that could have nourished countless people. Food preservation technologies play an important role in accessible nutrition by unlocking safe nutritious food that would have otherwise gone to landfill.
4. Taste and sensory innovation present opportunities
Products that deliver maximum nutritional value at the lowest cost and environmental footprint will be key to addressing global food challenges. Taste and sensory knowledge represent a hidden opportunity – a broad understanding of masking the off-notes of different protein types can allow flexibility in raw material sourcing as costs fluctuate.
Expert Insights:
“Accessible nutrition aims to create a food environment where everyone, regardless of their socioeconomic status, location, or background, can achieve a healthy diet. Global inflation and cost of living mean that food accessibility and affordability are an issue for most countries leading to problems such as malnutrition and non-communicable diseases. Nutritious foods need to be accessible for all budgets and cultures.”
– Alejandra Rullán, PhD, Sustainability & Nutrition lead LATAM, Kerry
Explore further:
Affordable Nutrition Webinar – On Demand: La nutrición sostenible también debe ser asequible
Sustainable Nutrition – Economic Factors of Food Systems
Nutrient Density Formulation Tips for the Food and Beverage Industry
The rise of GLP-1 receptor agonist drugs are reshaping dietary habits and obesity management.
Weight management remains a significant challenge for millions who struggle to achieve results due to a variety of factors including genes, health concerns and lifestyle choices. The global obesity crisis has reached unprecedented levels, affecting over 2 billion people and straining public health resources. However, advancements in weight loss therapeutics are emerging through pharmacological intervention.
Glucagon Like Peptide-1 receptor agonist (GLP-1 RA) drugs have gained attention for their promising efficacy. These drugs mimic the action of GLP-1, a hormone released in response to food intake that promotes satiety. These medications, originally developed for managing type 2 diabetes mellitus, have shown remarkable results through injection with clinical studies indicating potential weight reductions of 5-15% within a year. There are ongoing trials researching the efficacy of oral versions of GLP-1 RA’s with promising preliminary results.
As these treatments gain popularity, millions of people will benefit from GLP-1 Ras. It is forecasted that 15 million obese patients and over 30 million Americans will receive GLP-1 RAs treatment before the end of the decade (The increase in appetite for obesity drugs | J.P. Morgan Research (jpmorgan.com)). As this research advances, we will learn more about the nutritional needs of these patients and how to optimise long-term health with reduced food intake.
Key takeaways
1. Nutrient density can prevent deficiency
GLP-1 RAs increase the feeling of fullness /satiety, therefore users will opt for smaller portion sizes and reduced caloric intake. While weight loss is the primary effect of these drugs, nutritional deficiency is a key risk, impacting a wide array of functions such as energy, metabolism, immunity, cognition and long-term bone and muscle health. Nutrient-dense foods rich in protein, fibre, omega-3 and micronutrients are essential to prevent nutritional deficiencies in GLP-1 RA users and support long-term health. There is an opportunity to innovate companion products for this market, focusing on maximising nutrient density within compact portions. Taste modulation can mask highly concentrated nutrients such as protein to ensure consumer acceptance of these products.
2. Evolving weight loss trends will influence innovation
As GLP-1 drugs become more common, ongoing research will uncover their full impact and efficacy including side effects. The industry will need to continue to innovate to ensure convenient, nutrient-rich options for those managing their weight through these drugs while also finding solutions to address side effects of these medications such as gut issues, energy support and muscle loss.
3. Satiety-boosting foods are on the rise
Increased awareness of GLP-1 RA and the biology of satiety has led to increased popularity of foods that naturally promote fullness for non-GLP-1 RA users looking to manage their weight. Protein and/or fibre are the hero nutrients for satiety, while research shows that sensory attributes such as texture can also impact the feeling of fullness.
Expert Insights
“Weight management is evolving with the rise of pharmacological interventions like GLP-1 agonists, which are proving effective for millions struggling with obesity. While these treatments show promise, the future of weight management will focus not only on weight loss but also on optimizing nutrition. As consumers seek out options for weight management, including GLP-1 agonists, the demand for nutrient-dense, satiety-boosting foods will grow, driving innovation in the food and beverage industry to support long-term health, prevent nutrient deficiencies and provide a holistic approach to wellness.”
– Alexandra Boelrijk, PhD, VP Research & Development, ProActive Health, Kerry.
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As global life expectancy rises, the focus has shifted from prolonging life to enhancing the quality of those extra years.
Advances in nutrition, healthcare, and lifestyle are helping people live longer. By 2030, 1 in 6 people globally will be over the age of 60. However, as average life expectancies grow, so does the number of age-related conditions. The emphasis now is less about longevity and prolonging life but about ensuring those years are lived to the fullest. Nutrition plays a critical role in supporting our bodies as we age.
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- Muscle Health: Adequate protein intake is vital for preserving muscle mass and strength. Nutrients like vitamin D, calcium, magnesium, and omega-3 fatty acids support muscle function and reduce the risk of sarcopenia (age-related muscle loss).
- Joint Health: Glucosamine, chondroitin, and omega-3 fatty acids help maintain joint flexibility and reduce inflammation. Antioxidants from fruits and vegetables protect joint tissues.
- Cardiovascular Health: Diets rich in whole grains, fruits, vegetables, lean proteins, and healthy fats (e.g., fish and nuts) support heart health. Fibre, potassium, and omega-3s help manage blood pressure and cholesterol levels.
- Cognitive Health: Omega-3 fatty acids, polyphenols (found in berries/fruits), antioxidants (vitamins C and E), and B vitamins (B6, B12, and folate) are crucial for brain health. These nutrients protect against cognitive decline and support brain function.
- Immune Health: Vitamins A, C, D, and E, alongside zinc and selenium, are essential for a strong immune system. A balanced diet of fruits, vegetables, lean proteins, and whole grains will maintain immune function.
Key takeaways:
1. Cellular ageing is a key target area
Emerging nutritional therapies particularly around cellular ageing are unlocking new ways to support healthy ageing through diet. Key characteristics of cellular ageing include cellular senescence, telomere attrition, chronic inflammation, epigenetic alterations, impaired autophagy, and mitochondrial dysfunction. These molecular changes are being targeted through diet and supplements to study their potential for slowing cellular change.
2. Personalised ageing matters
As people age, their cells undergo biochemical changes that lead to organ damage and, eventually, death. New studies suggest that our organs age at different rates, meaning nutrition could be tailored to support every individual’s unique ageing process.
3. Ageing appetites impact nutrition
Appetite declines with age, but nutrient demands increase. With decreased activity and physiological changes, a reduced caloric intake increases the risk of undernutrition. On the other hand, some ageing individuals may overeat because they fail to match their food intake to their reduced requirements. There is an opportunity to provide lower-calorie, nutrient-dense options that deliver essential nutrition without sacrificing taste.
Expert Insights:
“With the growing ageing global population, nutrition plays a fundamental role in enhancing the quality of life in those latter years. By incorporating key nutrients such as high–quality protein for muscle health, omega-3s for brain and cardiovascular function, and vitamins and minerals to bolster immunity, in combination with regular physical activity, people can stay active, mentally sharp, and resilient as they grow older. There are significant opportunities for the food industry to innovate for this category, such as providing good tasting, nutrient–dense, high protein offerings in snacking and beverage formats that can help ageing consumers meet increased protein requirements despite reduced appetite.”
– Maurice O’Sullivan, PhD, RDA Director Proteins, Kerry.
Explore further:
Healthy ageing – Plant protein’s role and how to improve its effectiveness
Active Ageing – Why is Protein So Important?
The Retiring Nature of Taste Perception
Muscle Ageing – Nutrition Interventions During Adulthood
Nutritional Strategies to Promote Muscle and Joint Health
Webinar: Active Ageing: Distinct Ageing, Distinct Innovation?
Personalised insights and individual need states are moving nutrition beyond the one-size-fits-all approach.
People have unique physiological needs based on factors like age, gender, and life stages such as pregnancy or menopause. With the rise of targeted nutrition, personalised solutions are set to revolutionise how individuals meet their specific nutritional requirements.
By 2025, the future of personalised nutrition will focus on addressing individual “need states” such as joint, bone, gut, cognitive, and heart health as well as sports nutrition. Innovative ingredients like collagen peptides, omega-3s, postbiotics, and adaptogens enhance how we support these areas. For example, joint and bone health benefits from anti-inflammatory compounds and improved calcium absorption, while cognitive health is increasingly supported by nootropics and gut-brain axis modulation. Personalised approaches to gut health have moved beyond probiotics to include microbiome interventions, while heart health leverages bioactive peptides and precision nutrition. Sports nutrition is also evolving, incorporating plant-based proteins and recovery aids to boost lifestyles.
Consumers are on the hunt for personalised nutritional advice and solutions that are scientifically backed. This shift is gaining traction in the scientific community, as the consensus grows that tailored health approaches deliver better results.
What can this look like in the real world?
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- Affordable test kits empower consumers to understand their own biological data. Combining this information with digital health trackers, powerful datasets emerge, guiding informed dietary choices and supplement use for optimal health benefits.
- AI technology is also transforming the game, with companies leveraging algorithms to analyse genetic, microbiome, and lifestyle data, providing customised recommendations for individual profiles.
- Wearable health tech is another emerging trend, allowing real-time data integration into supplement plans. Many companies now sync with these devices, dynamically adjusting recommendations based on ongoing health insights.
Key takeaways:
1. Customisation ensures better outcomes
Personalised nutrition acknowledges that every person’s health needs are different – shaped by factors like age, gender, and life stage. Consumers are proactively choosing foods and supplements that support their distinct nutritional and health needs.
2. AI and data power precision health
AI-driven algorithms and data collection enable dynamic, real-time insights into sleep, stress and other factors to create unique health profiles for smarter, more effective support.
3. Biological data tracking enables better choices
Combining microbiome analysis with digital health trackers can create powerful datasets that lead to more effective nutrition plans and dietary choices.
Expert Insights:
“In recent years, the supplement industry has seen a significant shift towards personalized nutrition, driven by consumers seeking tailored health solutions. Key trends like microbiome testing, blood biomarker analysis, and genetic testing are allowing for finely tuned supplements that cater to individual needs.
AI technology is playing a crucial role in analysing data to provide bespoke recommendations, while wearable health tech is integrating real-time data for dynamic supplement plans. With a focus on personalization, technology advancements, and preventive healthcare, personalized nutrition is set to thrive in the industry, becoming more mainstream and appealing to diverse consumer markets.”
– Johan Hellmor, Commercial Lead – Supplements, Kerry
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Insights on Nutrition for Eye Health
Training Your Immune System: Spotlight on Innate Immunity
A Guide to the Health and Nutritional Needs of Women
The Human Microbiome: Beyond Digestive Health
Scientific Advisory Council Digs Into the Science Behind Personalised Nutrition
Prioritising nutrition amid growing global demands adds complexity to the processed food debate.
The processed food debate has grown increasingly complex in recent years. While the nutritional value of food is undeniably linked to our health, the implications tied to processing remain unclear. The WHO states that the overconsumption of heavily processed foods like processed meats and sugar-sweetened beverages is linked to negative outcomes obesity, type 2 diabetes and cardiovascular disease. However, many foods with varying levels of processing, including bread, cereals, dairy products, canned fruit and vegetables, offer positive health benefits.
The critical question is whether a food’s level of processing is more important than its nutritional value. With the global population projected to reach 10 billion by 2050, food processing is vital for ensuring a stable food supply, especially in regions facing climate-related crop failure. It extends the shelf life of perishables, significantly reducing food waste and enabling sustainable food systems in regions where food security is most at risk.
Consumer education and awareness of how to read labels and make informed choices are imperative. In many regions, it is easy to identify processed foods that are high in salt, fat and sugar through front-of-pack labelling regulations such as the Octagon label in Mexico, Health Star rating in Australia/ New Zealand and the UK traffic light label. In 2023, Brazil introduced a law that banned the sale, marketing and distribution of foods considered ‘ultra-processed’ within schools.
Key takeaways:
1. Context matters in the processed food debate
The processed food debate must consider the broader context of sustainability, affordability, food security, and consumer demand for convenience. With the global population projected to hit 10 billion by 2050, food processing is necessary to ensure a stable food supply, particularly in vulnerable regions.
2. Clear labelling for informed decision-making
Front-of-pack labelling systems help consumers identify processed foods high in salt, fat, and sugar. Many countries are adopting these regulations to educate consumers about making informed dietary choices.
3. Innovation in food processing
The food industry must innovate to improve the nutritional profile of processed foods and reduce their environmental impact. Manufacturers are using scientific advancements to reformulate products, aligning public health with food safety, sustainability, and nutrition.
Expert Insights:
“Processing has an important role in the food system to ensure safe, sustainable, affordable, convenient and nutritious foods are available for the growing global population. Improving the nutritional profile of these foods needs to be a priority for food manufacturers to enable public health improvements.”
– Albert McQuaid, PhD – Chief Technology Officer, Kerry.
Explore further:
Webinar: Fermentation and Food Production – Will the Past Power the Future?
A Sustainable Way for Pathogen Control in the Meat Industry
The microbiome, with its trillions of tiny organisms, is transforming our understanding of gut health and how it influences everything from immunity to mental well-being.
The human gastrointestinal tract (GIT) spans approximately 20 feet, starting from the mouth and extending through the oesophagus, stomach, intestines, and ending at the anus. Along this journey, around 40 trillion microorganisms—bacteria, viruses, fungi, protozoans, and archaea—live in the downy meanders of the microvilli lining.
These microbes aid the digestion of macronutrients and synthesise vital compounds like vitamins and bioactive peptides. They also play a key role in protecting the intestinal barrier and modulating the immune system, helping to prevent inflammation triggered by harmful microbes. Nowadays, we know the gut microbiome is not only about the microbes themselves but the metabolites, the microbial structures and mobile genetic elements that interact with receptors in the GIT. These molecules and structures are readily absorbed through the gut lining and transported to the rest of the body by the cardiovascular system.
Key Takeaways
1. Microbiome impact goes beyond digestive health
Our knowledge of the composition, balance, and health impact of the microbes living in the human microbiome is rapidly expanding. It is becoming clear that these benefits extend far beyond gut health. Research is showing benefits for microbes on immune health, metabolic health, mental health, skin health, vaginal health and more. There are opportunities in food, beverage and supplements to target the microbiome for further holistic health solutions.
2. Postbiotics are popularising
A growing area of interest for gut health is postbiotics—preparations of non-living microorganisms or their components. Research shows that postbiotics can enhance gut-barrier function, reduce inflammation, and support immune health, which is linked to potential solutions for conditions like irritable bowel syndrome (IBS) and metabolic disorders. Unlike probiotics, postbiotics allow for more ease of manufacturing and versatility for new food, beverages, and supplements, making them an exciting area for product innovation.
3. The Gut-Brain Axis
Changes in the gut microbiome and its metabolic activity are associated with many neurological disorders, such as brain function, neuronal development, stress, anxiety, mental state and emotional regulation. Gamma-amino butyric acid (GABA), serotonin, dopamine, and norepinephrine are neurotransmitters that are synthesised by gut bacteria and can be the actors involved in this gut-brain axis (GBA). Other bioactives include tryptophan, or glutamate and their metabolites, short-chain fatty acids and the pool of bile acids. This broad spectrum of neuroactive compounds and the gut microbiome is unique to each of us and can be affected by lifestyle, diet, genetic makeup, lack of exercise, and medications that we consume. Thus, to rebalance a disturbed gut microbiome, personalised recommendations of the microbiome modulators – diet, probiotics, prebiotics, synbiotics, postbiotics, and psychbiotics can be implemented. To harmonise this delicate balance, the future lies in the precision of personalised microbiome modulators, where machine learning and AI unlock the secrets of our gut’s intricate composition.
Expert Insights:
“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.
“What is a healthy gut microbiome? That is the big question now. However, because the gut microbiome is incredibly complex and varies greatly between individuals, even experts in the field do not come to a consensus. Nowadays, researchers are increasingly focusing on the functions of the microorganisms within the gut and the metabolites they release. These functions include breaking down food, producing vitamins, and regulating the immune and endocrine systems, just to name a few. The metabolites secreted into the gut, but also crossing the gut barrier to reach the blood flow, play crucial roles in maintaining health and preventing disease. Understanding these functions and metabolites is key to elucidating what constitutes a healthy gut microbiome, and this is where much of the current research is concentrated.”
– Mathieu Millette, PhD, Mcb.A. Scientific Director, Kerry
Explore further:
The Human Microbiome: Beyond Digestive Health
On-Demand Webinar – Postbiotics in Focus
The Gut Microbiome’s Impact on Premenstrual Disorder
Postbiotics – What Are They and How Do They Work?
On-Demand Webinar – Microbiome Future: Will Microbes be Included in Dietary Recommendations?
Kerry Partners with APC Microbiome to Explore Gut-Brain Axis
Tailored strategies in women’s health are unlocking a future where every woman thrives in every life stage.
Women’s health encompasses the distinct physiological and nutritional needs throughout different life stages like adolescence, reproductive age, pregnancy, lactation, perimenopause, menopause, and post-menopause. Awareness of these unique nutritional needs is growing, with women increasingly using technology to track their diet, menstrual cycles, and lifestyle choices. Expanding our understanding of the physiological differences between sexes will clarify how nutrition impacts women’s health across the lifespan, presents opportunities for food and nutrition innovation specifically tailored to women’s health.
Each stage demands tailored nutritional strategies to support overall well-being.
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- Adolescent females have an increased requirement for calcium to build life long bone density. A deficiency in calcium at this life stage can lead to an increased risk of osteoporosis post-menopause when the protective effects of oestrogen decline.
- Fertility and hormone balance can be supported through a varied healthy diet. Inositols from corn and carob fruit are clinically proven to support hormonal and metabolic balance in the female reproductive cycle.
- Pregnancy and lactation requires careful attention to nutrition, particularly folic acid, choline, iron, calcium and omega-3 for healthy fetal development and overall maternal health.
- Menopause marks a transformative phase in a woman’s life, often spanning over decades, characterised by a decline in oestrogen, which affects the cardiovascular, skeletal, and neuroendocrine systems. Over 80% of women experience menopausal symptoms such as hot flashes, fatigue, mood swings, and joint pain. Nutrition plays a crucial role in managing symptoms, with phytoestrogens from sources like soybeans, red clover, and hops offering potential relief without side effects.
Mental health issues, particularly anxiety and mood disorders related to hormonal changes, are a growing concern. Adaptogens, such as ashwagandha, and micronutrients like vitamin B6 and magnesium, have shown promise in enhancing mood and energy levels during menstruation and menopause.
Additionally, emerging research indicates that women’s microbiomes and gut motility differ from men’s, potentially influencing digestive symptoms, fertility, menopausal symptoms, and breastfeeding. Nutrients and probiotics that support gut health are poised to become essential in addressing women’s health needs.
The focus on addressing female-specific nutritional needs continues to grow with innovative product launches in supplements for pregnancy, breastfeeding, infertility, yeast & UTIs, menopause, pre-menstrual cycle symptoms, breastfeeding, stress/sleep, heart health, immunity and digestive health.
Key Takeaways
1. Accelerating evidence and advocacy in women’s health
A rising body of clinical research into female-specific conditions is increasing awareness and advocacy of women’s distinct nutritional needs, creating a demand for more comprehensive research and solutions. With women’s health spanning from adolescence to old age, innovative technologies, treatments and products are being developed to address various aspects of women’s health.
2. The power of plant-derived compounds
Inositols from corn and carob fruit are clinically proven to support hormonal and metabolic balance in the female reproductive cycle, while phytoestrogens can regulate menopausal symptoms such as hot flushes. The market for women’s health supplements is continuing to grow globally.
3. Empowerment through technology
As the capabilities of precision nutrition grow, there will be evolving evidence to support women’s health through diet. Wearable devices and apps are empowering women to track their health and understand their bodies and symptoms better. This enables informed choices about diets and functional ingredients to meet their needs.
Expert Insights:
“There is a growing recognition of the unique health needs of women and a shift toward prioritising women’s well-being. This increased awareness and advocacy have created a demand for more comprehensive research and solutions. With women’s health spanning from adolescence to old age, innovative technologies, treatments and products are being developed to address various aspects of women’s health and fertility. If we take menopause for an example, we’re talking about 30 different symptoms that affect women in greater or lesser extent. So, for each woman it’s a different experience. Women need specific solutions for the symptoms they are experiencing”
– Monica Maria Olivares, PhD, RDA Director for Women’s Health, Kerry
“There is wealth of information available about how women can use nutrition to manage their physical and emotional wellbeing throughout their lives. What’s important is to seek out science-based information and products that have been tried and tested in clinical studies”
– Lisa Ryan,PhD, Head of Department of Sport, Exercise and Nutrition at Atlantic Technological University
Explore Further:
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Cracking global sodium reduction goals calls for superior taste modulation.
According to the WHO, most countries globally exceed the recommended limit of 5g salt per day (2000mg sodium). An estimated 1.89 million diet-related deaths each year are associated with excessive sodium intake. This excessive intake is a major contributor to the global burden of hypertension and cardiovascular diseases – therefore sodium reduction is one of the most cost-effective ways to reduce the risk of CVD and could save an estimated 7 million lives globally by 2030.
With increasing pressure from organisations like the WHO and governments worldwide, reformulation is now a global imperative. To help accelerate progress, the WHO has highlighted best practice initiatives, such as encouraging food reformulation, promoting healthier consumer choices through education and on-pack communication, and limiting negative influences like marketing unhealthy products.
Despite these efforts, one of the key challenges in sodium reduction lies in maintaining the sensory appeal, functionality and food safety that sodium provides. Stealth reformulations can cut sodium by up to 10%, however, achieving a higher reduction while keeping consumers satisfied requires innovative approaches to taste modulation and requires customised solutions depending on the end application. Reformulating products such as snacks, bakery, deli meats and sauces require balancing sodium content with consumer demand for bold and familiar flavors, therefore a deep understanding of optimizing taste perception. This challenge has prompted the development of advanced taste technologies and natural sodium alternatives which enable food manufacturers to achieve sodium targets while preserving the salty taste that consumers expect. These innovations include fermentation technologies to create potassium alternatives, taste modulators including umami and kokumi to enhance taste and mouthfeel, and microcrystal technology for quicker dissolution and more intense taste with less salt.
Consumers won’t compromise on taste, so formulating with that in mind is critical. Taste modulation and fermentation technologies, driven by advances in taste and smell neuroscience, are helping brands maintain flavour while adding positive nutrition. To learn more, see KHNI Webinar: Solving Sodium.
Key takeaways
1. Governmental led push for lower sodium diets
Governments worldwide are increasing legislation and taxes to encourage healthier food choices, particularly by reducing sodium in products. According to the 2023 WHO Sodium Country Scorecard, more than a quarter of the world’s population lives in countries with mandatory measures towards sodium reduction, including mandatory declaration of sodium.
2. Consumers won’t compromise on taste
Taste remains a priority for consumers, so formulating with that in mind is critical. Reducing sodium while maintaining taste, functionality, positive nutrition and shelf life requires innovation in taste modulation, and a deep understanding of taste and smell neurosciences.
3. Sodium reduction requires customized approaches
Reducing sodium without compromise on taste or sensory appeal is complex and requires a customized approach depending on the end application (bakery, meat, snacks, sauces etc.) and product flavour. Layering various approaches in taste modulation can achieve significant sodium reduction.
Expert Insights:
Recent global events have highlighted the enormous cost to health services and governments – and where to invest in public health service – so it is likely that more pressure will be placed on the food industry to make further step changes in sodium reduction in multiple food categories to improve the outcomes of global populations. Going into 2025, it will be critical to focus product development on implementing taste with impact. The food industry needs to add positive nutrition without compromising on taste or the environment. Utilizing tools that support taste modulation is crucial step towards achieving great tasting, healthy options for all consumers.’
– Hugo Leclercq, M.Sc., Global Portfolio Director, Fermented Products & Salt reduction, Kerry
Explore further:
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Policy shifts worldwide are positively influencing how food is produced, marketed, and consumed.
As we move into 2025, the regulatory landscape around food and nutrition is paving the way for a healthier, more sustainable future. Governments worldwide are pushing the food industry to innovate, adapt, and create healthier products while providing consumers with the transparency they need to make smarter choices.
A key trend is the rise of mandatory front-of-pack (FOP) labelling systems, like Nutri-Score and traffic light labels, which help consumers spot healthier options. These labels aim to combat rising obesity and non-communicable diseases. Countries like Chile, Mexico, and more recently the EU are paving the way with bold FOP labelling measures. It’s expected other regions will follow suit. These FOP labelling changes are part of a larger movement related to updated food-based dietary guidelines (FBDGs). These guidelines now incorporate the dual goals of promoting health and supporting planetary sustainability, pushing for more plant-based diets and less reliance on processed, high-fat, sugar, and salt (HFSS) foods. Governments are also intensifying regulations on HFSS foods, with measures such as introducing stricter guidelines, restrictions, and taxes aimed at reducing the consumption of these foods, particularly among children.
Policies like the EU’s Farm to Fork Strategy aim to create a more sustainable food system, regulating everything from pesticide use to packaging waste. These new regulations put sustainability at the forefront, driving transparency across supply chains, encouraging environmentally conscious practices and forcing the food industry to innovate in areas like plant-based alternatives, the circular economy and eco-friendly packaging.
Additionally, in the EU, new regulations for corporate entities are going into effect from 2025. The EU’s Corporate Sustainability Reporting Directive (CSRD) will require large companies to provide detailed, standardized reports on their sustainability efforts, including how they are addressing environmental impacts, human rights and supply chain concerns. For the food industry, this means greater accountability in areas such as carbon emissions, responsible sourcing, and waste management.
These policy shifts demand attention and cooperation, particularly around reformulation, labelling transparency, sustainability and reporting. Companies that adapt quickly and work together will thrive in this evolving environment, where health and sustainability are front and centre.
Key Takeaways
1. Policies are ever-evolving
Regulations around health, nutrition, and sustainability are continuously adapting to address global health challenges. Many nations including Brazil, Mexico, and the UK have implemented limits or penalties on foods and drinks high in saturated fat, sugar or salt (HFSS). A step change in regulatory requirements around the safety of food ingredients and additives has led to market bans of certain ingredients. These regulatory policies are shifting the consumer dialogue and driving innovation of healthier foods.
2. Front-of-Pack Labelling
Global growth in front-of-pack labels, such as the Nutri-Score in Europe and Health Star Rating in ANZ, are making it easier for consumers to choose healthier options. There has been a 69% growth year-over-year in food and beverage launches sporting a regulated nutrition warning label (Innova trends). In 2026, Canada will introduce a front-of-pack nutrition symbol which is required on foods high in sodium (as well as sugar and saturated fat). The European Union is also set to propose a unified front-of-pack labelling scheme for all member states. When faced with the obligation to have a warning label for foods high salt, sugar or saturated fat, manufactures are tackling the challenges associated with reformulation while still providing the great tasting foods their customers expect
3. Sustainability is central
Policy changes are driving action on climate change and supply chain sustainability, pushing industries toward eco-conscious innovation. In 2023 the EU Green claims directive proposed requirements around environmental claims to combat greenwashing, the European Parliament are in the review process.
Expert Insights
“In the U.S. there continues to be a strong push for new regulations aimed at improving food safety, public health, and transparency, to regain consumer trust. This includes, proposing front-of-pack labeling and additional sodium reduction targets for commercially processed, packaged, and prepared foods. Also, in response to significant state-level actions banning ingredients, the FDA is developing a systematic process for post-market assessments of chemicals in food, including ingredients considered generally recognized as safe (GRAS), food additives, color additives, food contact substances, and contaminants. In addition, tackling climate change and reducing hunger remains an upmost priority, with National Strategies aimed to reduce food waste. Food industry leaders’ focus on innovation and sustainable nutrition solutions will continue to be instrumental in helping our customers be successful in the evolving regulatory landscape.”
– Cheryl Dreyer, Regulatory Affairs Policy Director, Kerry
“The EU food Regulatory landscape has been very challenging in past few years. The release of the EU commission Farm to Fork strategy document has shaped and will continue to do the Regulatory landscape in EU towards a comprehensive food sustainable system of production. This has been noticeable in the increase focus in safety requirements for food ingredients and control undesirable substances as well as initiatives to improve consumers information and food product nutritional value. The shift towards a more sustainable food industry is expected to continue after the new EU commission is established as a consequence of EU election in June 2024”
– Unai Baigorri Ibarrola, Senior Regulatory Manager, Kerry
Explore Further
New European Legislation on Food Emulsifier E 471
Sustainability Incorporation into Food Based Dietary Guidelines
USDA Implements Changes to Child Nutrition Program
Restrictions on Advertising Unhealthy Foods – A Guide for Upcoming Laws
Sodium Reduction Initiatives Across the Globe
On-Demand Webinar – Actioning Sustainable Nutrition
The future of sustainable nutrition will rely on advancements in microbiology, bioprocessing and artificial intelligence.
Advancements in microbiology, bioprocessing, and artificial intelligence are transforming how we produce food, making it smarter, more efficient and more sustainable.
Key innovations in biotechnology:
Enzyme Engineering
Enzymes have been used in food production for centuries, but recent innovations in enzyme engineering are unlocking new possibilities. This technique improves operational efficiency, enhances product quality, extends shelf life, reduces waste, and even unlocks nutrients. With only a small fraction of enzymes currently utilised, scientists are only beginning to tap into their vast potential. As research progresses, enzyme engineering will continue to positively disrupt food systems, driving efficiency and sustainability.
Precision Fermentation
Precision fermentation is the use of microorganisms to produce specific proteins or other compounds. While fermentation has been a cornerstone of food production for centuries, precision fermentation takes it to the next level, revolutionising the production of high-value ingredients like dairy proteins (whey, casein), fats, and even bioactive compounds such as vitamins. Precision fermentation allows for the production of essential ingredients like dairy proteins without the need for animals, addressing sustainability challenges in traditional farming. As technology advances, we can expect it to play a key role in creating sustainable alternatives to fats and sweeteners.
CRISPR Technology
CRISPR is being used to create crops that are more resilient to environmental stresses, like drought and pests. These innovations can improve yields and enhance nutrient profiles while reducing reliance on chemical inputs. Soon, we’ll see crops that are designed to use less water or even fix nitrogen— which could significantly improve agricultural sustainability.
Cellular Agriculture
Cellular agriculture isn’t just about lab-grown meat, it’s also expanding to include products like milk, eggs, and even complex fats, creating a protein-rich product without the need for traditional livestock farming resulting in a much smaller environmental footprint. Companies are working hard to scale these innovations to commercial levels, bringing the promise of animal-free products closer to everyday consumers.
Biodegradable packaging and food safety biosensors
Biotechnology is also making strides in reducing plastic waste and improving food safety through innovations like biodegradable packaging and biosensors. These technologies enhance the traceability of food products, ensuring safer, more sustainable supply chains while cutting down on waste.
To transform food production, the industry is focusing on novel functionalities through directed evolutionary biotechnological processes. This includes optimising enzymes through bioengineering to create healthier, tastier products with reduced environmental impact. Enzyme engineering allows the modification of properties like activity, selectivity and stability through changes in amino acid sequences. These technologies promise enhanced agricultural efficiency, reduced food waste and the creation of healthier, more sustainable products. Overcoming challenges in consumer acceptance and regulatory compliance requires collaborative efforts between scientists, bioengineers and regulatory bodies. The fusion of enzyme engineering with cutting-edge bioinformatics opens new frontiers, paving the way for a future where sustainable nutrition becomes a reality.
Key Takeaways
1. Sustainable food systems of the future
Rapid advancements in enzyme and strain engineering, precision fermentation, AI, big data, and agri-tech are opening opportunities to create a more sustainable food system.
2. Collaboration is key
Cross-industry partnerships and collaboration with government agencies will be critical to accelerate the adoption and acceptance of new protein alternatives and biotechnological innovations.
3. Innovation will dictate consumer acceptance
To win over consumers, alternative proteins must continually improve their sensory qualities. Innovations in fats, cell line development, and plant protein biochemistry are crucial to developing products that meet consumer expectations.
Expert Insights
“Driven by the vision of a more sustainable future, the food and beverage industry is now undergoing a profound transformation whereby cutting-edge biotechnological solutions are brought to market, powered by bioinformatics, machine-learning and artificial intelligence. These new solutions will enable the production of better, more sustainable & healthier products.”
– Niall Higgins, PhD, Business Development Manager – Enzymes, Kerry
Explore Further:
The Future of Food Powered by Enzyme Technology
The Significance of Enzymes in a Sustainable Food System
On-demand Webinar – Fermentation: Will the Past Power the Future?
What is cultivated meat and how is it made?
Webinar: Plant-based innovation – what will the future bring?
