Karine Dussimon Global Insight Manager: Health and Wellness
london
English, French
Thought leader in global food and nutrition markets and speaker at trade events. Proficient research expert and industry manager.
About Karine
Karine is responsible for the content and quality of Euromonitor’s global health and wellness data and analysis and is a regular speaker at international conferences and trade shows.
Expertise
Karine advises clients across the food and nutrition industry spectrum and provides expertise on key trends, including functional nutrition, clean label, food as medicine, but also ingredient diversification and sustainable eating. Prior to her current role, Karine was Project Lead on snacks research at Euromonitor.
Recently Published Work
From Perks to Personal Bests: Why Loyalty Needs a Wellness Engine
16 Feb 26Wellness has become a high value expectation for consumers, creating a strong opportunity for companies to integrate it into loyalty strategies. Its broad, adaptable scope allows almost any brand to embed wellness and form partnerships with health and wellness players. By rewarding progress on personal wellness journeys, companies create a powerful engagement loop that drives loyalty, relevance, and new revenue potential.
Rocio Franco
Next-gen Functional Food and Drinks: Compelling, Craveable, Convenient
16 Dec 25After a proliferation of claims, functional food and drinks are entering a new phase where success means delivering clear, credible benefits - gut health, sustained energy, emotional balance - in formats suited to modern lifestyles. Those blending scientific credibility with indulgence and convenience, especially via snackable and portable options, will make functionality enjoyable and accessible.
Karine Dussimon
Top Trends Shaping the Health and Wellness Industry
26 Nov 25Despite economic uncertainty, consumers increasingly prioritise health, wellness, and functionality in food and drinks – putting legacy products at a crossroads. Fibre, protein, and brain health claims lead across beverages, dairy, and plant-based foods, while clean eating and simpler recipes gain traction.
Karine Dussimon