The Future of Sustainable Nutrition – Celebrating 10 Years of KHNI
Affordable Nutrition
The Future of Sustainable Nutrition – Celebrating 10 Years of KHNI
27 JAN 20252 MIN READ
The Kerry Health & Nutrition Institute (KHNI) in celebration of a decade of innovation and scientific discovery, hosted a webinar on Friday, January 24th, 2025, broadcasted from Singapore.
This special event showcased key health and nutrition trends shaping consumer preferences in the South East Asia region, and explored the Future of Sustainable Nutrition with discussions led by renowned experts within the region.
The discussion focused on how the food industry can address challenges like rising food costs, changing demographics, and evolving consumer preferences. This discussion included the following key topics:
Accessible Nutrition: The speakers emphasised the UN’s sustainability goal of ending hunger and addressed the rising cost of food, particularly staples like cocoa. They discussed the need for diverse and affordable options, with a focus on reducing food waste and supporting local, sustainable agriculture.
Aging Population: With a focus on the growing aging population in Asia, the panel discussed the nutritional needs of older adults and how to combat age-related health issues through diet. They highlighted the importance of nutrient-dense foods and convenient, healthy options.
Women’s Health: The experts explored the unique nutritional needs of women throughout their life stages, from pregnancy and lactation to menopause. They stressed the importance of tailored nutrition strategies to support women’s health and well-being.
Sodium Reduction: The panel discussed the global health concern of high sodium intake and its link to non-communicable diseases. They explored innovative approaches to reducing sodium in food products while maintaining taste and consumer satisfaction, particularly focusing on how to balance those efforts with the strong flavours and taste preferences common in Southeast Asia.
The panel also provided valuable insights on other important trends, including the role of the food industry in promoting sustainable practices, the importance of taste and convenience in food choices, and the potential of innovation and technology in addressing nutritional challenges.
Watch the full webinar above to learn more about the future of sustainable nutrition and be part of this celebration 10 years in the making!
Contributors
Edmond Scanlon, BComm
Chief Executive Officer at Kerry Group PLC
Edmond is a highly experienced leader in the global food and beverage industry having spent over 20 years in senior roles across the Group. He brings a strategic mindset to drive Group performance and growth as well as significant financial and operational expertise.
Simon has over 2i years’ experience across multiple roles in innovation, commercial and marketing, working with some of the biggest global foodservice brands. He leads the beverage channel for Kerry building reputation in DTR, MUA and Foodservice supporting the adoption of sustainable nutrition strategies for people, planet and society.
Deputy Director of Industry Partnerships at Temasek Polytechnic
Kalpana is also the Head of the Glycaemic Index Research Unit at Temasek Polytechnic in Singapore. She championed the design, planning and implementation of Singapore’s and, the region’s, first accredited Glycaemic Index Research Unit. Kalpana is a qualified Nutritionist/Dietitian with more than 15 years of experience in nutrition research, lecturing, project management and consultancy services.
Scientific Lead of Clinical Infant & Adult Nutrition at Kerry
Before joining Kerry Aoife lectured on the BSc. Food & Human Nutrition at Newcastle University Singapore. She has spent seven years in nutrition research across Ireland, UK, US, and Singapore, and has been working in food industry for over eight years.
Angelia is a leading trends futurist and strategist in the Asia Pacific region with over 10 years utilising transdisciplinary methodologies. She has a track record in developing consumer intelligence at scale with insight strategy and operational design.
Oliver has become one of the leading advocates in Singapore for sustainable food, being a founding member and chair of the Singapore F&B sustainability council. Oliver recently opened Re:Growth, a consultancy for regenerative hospitality.
In the eighth annual edition of the KHNI Health and Nutrition Megatrends, we explore the breakthroughs in science, technology, product development, and evolving consumer behaviours that are reshaping global food systems.
