The Kerry Health and Nutrition Institute (KHNI) launched its Ten Key Health and Nutrition trends for 2025, offering insights into the future of food and beverage innovation. The megatrend, Sustainable Nutrition, influences each of the key health and nutrition trends, the company said.
In its seventh annual edition of its Health & Nutrition Trends, the KHNI presents the latest breakthroughs in research, technology, product development, and consumer behavior that are shaping the future of food. Key trends are:
- 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 prioritize taste.
- Targeted Nutrition: Personalized 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 customized 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.
“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, said Dr. Aoife Marie Murphy of the KHNI.
