From Paris to the Plate: What ICN 2025 Signals for the Meat Sector

With a major end-of-year focus on nutrition and the future of global food systems taking shape, we invited Julia Sekula, Head of Nutrition, Beef + Lamb New Zealand and Monique Cashion, Group Manager Food & Nutrition, Meat & Livestock Australia to offer on-the-ground insights from the 23rd International Congress of Nutrition (ICN 2025), held in Paris from 24–29 August. Their real-time reflections set the stage for critical conversations to come.

In the magnificent city of Paris, the International Congress on Nutrition brought together nutrition professionals from around the world from August 24-29 2025 to have a dialogue on healthy and sustainable diets. The strength of the evidence and the recommendations were evaluated and there were up to 4,000 participants from 120 countries represented. 

The World Health Organisation has emphasised that we are at a critical juncture. With its targets now extended, achieving success will demand significant collaboration across all stakeholders.

Unanimously there is strong agreement that red meat is a nutrient dense food that is needed in a healthy diet. There is still debate on the recommended amounts and the emphasis is for people to move to plant forward / plant rich healthy diets to lower the environmental impact. 

The cost of a healthy diet remains a major barrier worldwide, which is why bioavailability and dietary diversity were central to the discussion. Economic implications were considered, particularly for countries facing recommendations to significantly alter the animal-to-plant ratio in diets. It was noted that many of these recommendations originate from high-income nations, yet it is low- and middle-income countries where demand for red meat is rising. In these contexts, balancing consumption with improvements in local agricultural systems can enhance both nutritional intake and long-term sustainability.

There is an acknowledgment that translating ’plant forward’ recommendations into realistic meal plans that people will follow is a challenge as it is very different to how they are currently eating. Knowledge translation is a key challenge and there is a need to align global aspirations with local realities. Countries were encouraged to develop and adopt their own dietary guidelines.

What are healthy diets?

“Healthy diets promote health, growth & development, support active lifestyles, prevent nutritional deficiencies & excesses, communicable & non-communicable diseases, foodbourne diseases & promote wellbeing. There are four universal principles for a healthy diet: it must be adequate, diverse, balanced & moderate.”

- FAO/WHO definition of a healthy diet

This global definition provides an important foundation, but translating it into practice looks very different across countries and communities. The UN has already recognised this complexity, adding minimum dietary diversity as an SDG2 indicator. Measured as consuming at least five out of nine food groups, it highlights the need for not just enough food, but the right mix of foods to achieve adequate nutrition.

Nutrition in a Diverse World

Different regions face different challenges. High-income countries are often focused on reducing overconsumption and addressing excesses, while low-and middle-income countries continue to face issues of undernutrition and rising demand for nutrient-rich foods like red meat. These differences must be factored in when shaping recommendations for what people should eat.

The Role of Red Meat in Healthy Diets

One clear takeaway from recent discussions is the importance of recognising red meat as a nutrient-rich food. The challenge lies in how the sector communicates this and demonstrates its place in a balanced and sustainable diet. Innovation offers part of the answer, whether through greater utilisation of organ meats like liver or the development of hybrid foods that bring together both plant and animal ingredients. Building a value-added framework for red meat will be crucial to ensuring it remains an integral part of healthy dietary patterns.

Protein: Quality, Quantity, and Digestibility

Protein emerged as a central theme across sessions. Both animal and plant proteins have a role to play, and a balanced dietary pattern should include a mix of the two. However, quality and digestibility matter. For older adults in particular, it is difficult to meet protein requirements through plant sources alone, and this has direct implications for muscle mass and overall health.

Current recommendations may underestimate actual needs. Based on new research into protein availability and digestibility, true requirements are likely around 30 percent higher than existing guidelines suggest. Reconsidering protein requirements through this lens is essential if we are to align sustainability goals with human health outcomes.

Looking Ahead: Emerging Research and Debates

An upcoming FAO systematic review on plant-based meat alternatives will look at a variety of considerations from nutrient density to taste and perception. , although most of the existing research still focuses on soy-based products rather than newer options like insect, algae, or cell-based alternatives.

A key theme in the discussions was that simply replacing animal protein with a substitute is not straightforward. Beyond protein bioavailability, animal-source foods provide a range of other nutrients that are not always matched in alternatives. Taste and consumer acceptability also remain barriers. When combined with environmental considerations, the message was clear: more research is needed to properly understand the role plant-based analogues can play.

Ultra-Processed Foods and Technology

Another area of debate centred on ultra-processed foods and their impact on health. Strong arguments were presented from both sides, with some highlighting the risks while others pointed to the potential role of technology in building healthier, more sustainable diets. A series of reviews due for publication in November will shed further light on this complex issue, and the food industry will need to pay close attention.

Nutrition, Health, and New Interventions

The use of GLP-1 weight loss drugs also entered the conversation. While these drugs can be effective, they are most successful when embedded within long-term strategies that combine nutrition and physical activity. Optimum protein intake is especially important in this context to support muscle mass during weight loss.

Protein recommendations themselves are under scrutiny. The need to disaggregate pork, beef, and amino acid profiles was emphasised, with concern that research often groups all red and processed meat together. This approach risks blurring meaningful differences and obscures true causation in health outcomes.

Focusing on Vulnerable Groups

Discussions also highlighted groups whose nutritional needs differ significantly from the average adult: pregnant women, older adults, and populations without reliable access to a healthy diet. Each requires tailored approaches to meet their requirements. For the meat sector, there is a clear opportunity to engage more deeply with these groups, providing evidence-based solutions that align with both health and sustainability goals.

Protein, Sustainability, and Equity in the Human Diet

The International Meat Secretariat (IMS) co-sponsored a session with the Canadian Nutrition Society on “Protein in the Human Diet – Balance Between Adequacy and Sustainability.”

Rajavel Elango stressed that sustainability recommendations must consider not just protein quantity but also the bioavailability of essential amino acids.

Adam Drewnowski highlighted that as nations like India and China grow wealthier, demand for red meat naturally increases, making animal protein a central part of development and nutrition discussions.

Stella Nordhagen outlined both the challenges and benefits of animal-sourced foods. While livestock contributes to greenhouse gas emissions, it also delivers nutrient-dense food, improves soil health, and makes use of marginal lands. She noted the cultural importance of these foods and urged applying an equity lens to ensure vulnerable populations have access.

As a way forward, she called for continued sustainability improvements, knowledge transfer from high- to low-income countries, and dietary shifts toward lower-impact animal foods with high nutritional value. She also cautioned that alternatives must be assessed carefully, as their environmental and nutritional impacts vary widely.

Up and Coming:

  • 14th International Food Data Conference (IFDC) - Rome, Sept 2025   

  • EAT Lancet 2025 2nd Commission - Oct 2025

  • German dietary guidelines review of protein - end 2025

  • FAO review of alternative plant proteins - late 2025/early 2026

  • WHO recommendations on optimal intake of animal sourced foods - mid 2026 

  • The next ICN meeting in 2029 will be held in Vancouver Canada and the theme is integrating science, culture and innovation for a healthier planet.

Through the outtakes, Julia and Monique identified a number of collaborative oppportunities for the sector which they shared with us. We look forward to working on these further alongside the GMA network. If you’re interested in learning more please contact us and we can loop you in with Julia and Monique.