New insights highlight the future of food innovation
Introduction to Kerry’s Cocoa replacer technology
Singapore, 3 February 2025 — Healthy ageing and longevity, women’s health, accessible nutrition, and sodium reduction were the highlights of a panel discussion at the first Kerry Health and Nutrition Institute (KHNI) event in Singapore.
The Future of Sustainable Nutrition event marked KHNI’s 10th anniversary,bringing together Kerry customers, industry leaders, and media to explore cutting-edge research, leading technology, and consumer behaviour forecast that will influence food innovation in the region.
Kerry Group CEO Edmond Scanlon (back row right) joined the KHNI panel discussion with leading industry experts
Sharing diverse perspectives on the topics were Kerry Group CEO Edmond Scanlon; KHNI’s Dr Aoife Marie Murphy; and Simon Hague, General Manager of Foodservice Chains, Kerry Southeast. Joining the Kerry team were leading experts Dr Kalpana Bhaskaran, Advisor for Diabetes Singapore and President of the Singapore Nutrition and Dietetics Association; Angelia Teo, futurist and innovation strategist; and Oliver Truesdale-Jutras, Chair of Singapore’s F&B Sustainability Council and Chef/Founder of Re:Growth, a regenerative hospitality consultancy.
Simon Hague, General Manager of Foodservice Chains, Kerry SEA with Dr Kalpana Bhaskaran
Anchored on sustainable nutrition as a megatrend, the discussion focused on KHNI’s Ten Key Health and Nutrition Trends for 2025 that bear significance for the Southeast Asia market.
- Accessible Nutrition: Commented Edmond Scanlon, Kerry Group CEO: “Consumers trust the food system and it is our responsibility to make sure what is in a product is good for them. Accessible nutrition should balance five pillars – convenience, nutrition, sustainability, cost, and taste. Progress, not perfection, is key to ensure nutritious food reach people. If a food item cannot be offered to the mass market, that is not accessible nutrition.”
Accessible nutrition comes with challenges such as food security risks. The United Nations’ Food and Agriculture Organization reports that 75% of global food comes from just 12 plants and 5 animals. The implication1, Oliver Truesdale-Jutras pointed out, is that a single disease could wipe out a fifth of our food supply.
- Healthy Ageing & Longevity: By 2030, 32% of Asia Pacific’s population will be over 50 but is expected to contribute 52% of the region’s consumer expenditure2. Quality of life in an ageing population must be addressed. Dr Aoife Marie Murphy stressed that with ageing, the loss of 5%-8% of muscle mass per decade after age 30 should be top of mind. With protein and exercise proven to counteract muscle loss, there is a need for compact, protein-rich options tailored for older adults.
- Women’s Health: Some 80% of women going through menopause will experience symptoms such as hot flushes, mood swings and memory loss3. This is where nutrition can support, said Dr Aoife Marie Murphy, adding that educating women on the direct impact diet plays in wellbeing is vital.
Dr Kalpana Bhaskaran also reinforced the importance of supplementing the body with minerals like calcium and magnesium at key stages of life, noting that “calcium is like a bank account – up till the age of 30, if you don’t deposit right amounts of calcium, the body will plateau. Women must build bone health early.”
- Sodium Reduction: According to World Health Organisation (WHO), consuming too much sodium leads to hypertension and cardiovascular diseases, and contributes to 1.89 million diet-related deaths annually. Reducing salt in our diet can potentially save an estimated 7 million lives globally by 20304. Futurist Angelia Teo offers a different spin. “What other systems can we put in place that bring the sensorial delights of salt to consumers? In today’s exciting era of simulation, can food companies simulate salt satisfaction, rethink how to enhance the overall experience of food for consumers, without the use of salt?” In Japan, an electric spoon that enhances saltiness and umami flavours in the mouth is set to launch this year5.
KHNI panel discussion
Post panel discussion, the event continued with an interactive experience at Kerry’s Regional Technology and Innovation Centre in Singapore, where guests sampled food and beverage concepts and learned about Kerry technologies that support food innovation.
These included Citrus and Cocoa Replacers, Tastesense™, and Proactive Health solutions, designed to enhance taste, nutrition, and support sustainability, helping brands and manufacturers meet the growing demand for delicious, healthier, more sustainable food options.
“As Southeast Asia emerges as a food innovation hub, KHNI’s commitment to advancing nutrition science and innovation amid a dynamic health landscape is paving the next chapter in sustainable food solutions, helping Kerry deliver positive impact and sustainable nutrition to people everywhere,” said Mervyn Gribben, Vice President & General Manager, Kerry Southeast Asia.
