The Kerry Health and Nutrition Institute (KHNI) has unveiled its 2025 report on the Ten Key Health and Nutrition Trends, providing insights into the future of food and beverage innovation.
Developed with insights from an industry network of over 100 scientific experts, including nutritionists, food scientists, sustainability leaders, regulatory specialists and more. This open access report offers a glimpse at the scientific developments that will shape nutrition innovation in 2025, with a subject matter expert opinion spotlighted per trend.
Commenting on the trends, Dr Aoife Marie Murphy of the KHNI said “This report shows us that areas like healthy aging, reducing sodium and understanding the microbiome are all areas where science is evolving. These trends can inform new product innovation, delivering the health benefits that consumers are looking for, while also considering taste, affordability and sustainability.”
The KHNI – which will celebrate its 10th anniversary in 2025 – was established to advance ‘Science for Healthier Food’. In its seventh annual edition of its Health & Nutrition Trends, the KHNI presents the latest breakthroughs in research, technology, product development, and consumer behaviour that are shaping the future of food. The megatrend, Sustainable Nutrition, influences each of the key health and nutrition trends, which include:
- Accessible nutrition: ensuring nutritious food is affordable and available to everyone, regardless of income or location. Focus on affordable, nutrient-dense ingredients to combat hunger.
- Weight management & satiety: increasing demand for satiety-boosting foods and the rise of GLP-1 receptor agonist medications are driving innovation for weight management.
- Healthy ageing & longevity: enhancing longevity and quality of life for ageing adults through distinct nutrition formulations that prioritise taste.
- Targeted nutrition: personalised dietary solutions addressing unique health needs, leveraging AI and biological data for tailored nutrition plans.
- Processing paradox: processed foods can enable safe, sustainable, convenient foods, however nutritional quality must be prioritized to address public health challenges.
- Microbiome: targeting the microbiome can unlock benefits beyond digestive health. Microbiome modulators such as diet, probiotics, postbiotics and more offer opportunities for product innovation.
- Women’s health: addressing the distinct nutritional needs across women’s life stages, with a focus on hormonal balance and mental well-being through specific ingredients.
- Sodium reduction: increasing global regulatory pressure to reduce salt has spurred innovation in taste modulation and customised solutions.
- Policy shifts: stricter regulations like front-of-pack labelling and taxes on unhealthy foods are driving the food industry toward healthier and more sustainable practices.
- Biotechnology for the future of food: Advancements in microbiology, bioprocessing, and artificial intelligence are transforming how we produce food, making it smarter, more efficient and more sustainable.
The KHNI’s commitment to advance and apply the science behind healthier food choices is supported by over 1,100 Kerry scientists, external collaborators and a Scientific Advisory Council, composed of leading experts in health and nutrition. The KHNI plays a key role in communicating scientific breakthroughs to the industry through credible, evidence-based resources, equipping food and beverage leaders with insights to navigate the evolving landscape of taste and nutrition.
KHNI is inviting food and beverage companies to explore the opportunities for product innovation that arise from the ever-evolving science of health and nutrition, essential for achieving sustainable nutrition goals. For more details on KHNI’s Health and Nutrition Trends, please click here.