Ten Key Health and Nutrition Trends for 2025

Our expert network of food scientists, dietitians, microbiologists, sustainability leaders and regulatory advisors have compiled this year’s must-know insights, learnings and formulation rethinks into 10 key health and nutrition trends for 2025. 

"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.”  - Dr Aoife Marie Murphy, PhD, Kerry Health and Nutrition Institute

Weight Management & Satiety  

Advancements in weight loss therapeutics are emerging through pharmacological intervention. The rise of GLP-1 receptor agonist drugs are reshaping dietary habits and obesity management. 

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“As consumers seek out options for weight management, including GLP-1 agonists, the demand for nutrient-dense, satiety-boosting foods will grow." – Dr Alexandra Boelrijk , PhD, VP Research & Development, ProActive Health, Kerry 

Processing Paradox 

The processed food debate has grown increasingly complex in recent years. The critical question is whether a food’s level of processing is more important than its nutritional value. 

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“Improving the nutritional profile of these foods needs to be a priority for food manufacturers to enable public health improvements.” – Dr Albert McQuaid Ph.D , Chief Technology Officer, Kerry 

Biotechnology for the Future of Food 

Advancements in microbiology, bioprocessing, and artificial intelligence are transforming how we produce food. For example, bioengineering enzymes to create healthier, tastier products with reduced environmental impact. 

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“The food and beverage industry is undergoing a profound transformation whereby cutting-edge biotechnological solutions are brought to market, powered by bioinformatics, machine-learning and artificial intelligence.” –Dr Niall F. Higgins, Ph.D. , Business Development Manager, Enzymes, Kerry 

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.

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"What’s important is to seek out science-based information and products that have been tried and tested in clinical studies.”  – Dr Lisa Ryan (RNutr), PhD, Head of Department of Sport, Exercise and Nutrition at Atlantic Technological University

Healthy Ageing & Longevity 

As global life expectancy rises, the focus has shifted from prolonging life to enhancing the quality of those extra years. 

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"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." – Maurice O'Sullivan (M.Sc.) , RDA Director, Proteins, Kerry

Microbiome

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 their benefits extend far beyond gut health.

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"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." – Colin Hill , PhD, Professor of Microbial Food Safety, Principal Investigator, University College Cork , APC Microbiome Ireland .

Targeted Nutrition

Targeted nutrition acknowledges that every person’s health needs are different, and personalised solutions are set to revolutionise how individuals meet their specific nutritional requirements.

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"Key trends like microbiome testing, blood biomarker analysis, and genetic testing are allowing for finely tuned supplements that cater to individual needs." – Johan Hellmor , Commercial Lead, Supplements, Kerry

Policy Shifts

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. 

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"There continues to be a strong push for new regulations aimed at improving food safety, public health, and transparency, to regain consumer trust." – Cheryl Dreyer, RDN, CD/N , Regulatory Affairs Policy Director, Kerry

Sodium Reduction 

One of the key challenges in sodium reduction lies in maintaining the sensory appeal, functionality and food safety that sodium provides. This challenge has prompted the development of advanced taste technologies and natural sodium alternatives.

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“Improving the nutritional profile of these foods needs to be a priority for food manufacturers to enable public health improvements.” – Hugo Leclercq , Global Portfolio Director, Fermented Products & Salt Reduction, Kerry

Accessible Nutrition

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.

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"Nutritious foods need to be accessible to all budgets and cultures.” – Alejandra Rullan, PhD MSc Nut , Sustainability & Nutrition Lead, Latin America, Kerry

To learn more about all 10 Health and Nutrition Trends, click here. 

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Kerry Health & Nutrition Institute brings the voice of science to some of the most challenging questions facing the food and beverage industry, through a network of over 1,100 scientists, external collaborators and our Scientific Advisory Council. 

For more on the science of healthier food, visit KHNI.