Stay informed with the latest developments at the intersection of nutrition science, policy, and the food industry. This section brings you food industry news, expert analysis, and trends affecting food production, regulation, and consumer health. Stay ahead with insights from the ever-evolving world of nutrition.
Here is another opportunity to read the most viewed KHNI articles in 2025: Sustainable Nutrition – What Does It Mean and How Do We Take Action? What is Vitamin K2, and What Role Does It Have in Health? The FODMAP Diet for IBS – An FAQ Acacia’s Role as a Functional Fibre GLP-1 Drugs: Bridging… Read more »
We are very pleased to welcome Professor Martin William Bloem to the KHNI Scientific Advisory Council. Martin is a public health professional and nutritionist with a distinguished career spanning various organizations worldwide. Currently, he is a Professor of Environmental Health at the Department of Environmental Health & Engineering and the Department of International Health at… Read more »
In conjunction with Climate Week NYC 2025, the Kerry Health and Nutrition Institute (KHNI) hosted a Smart Bites Showdown event on 22 September 2025, collaborating with HowGood at the Regen House. The event focused on three of KHNI’s top 10 health and nutrition trends for 2025 and featured game-show-style rounds that quizzed six audience members… Read more »
The World Summit on Food & Nutrition Technology took place in Frankfurt, Germany from September 8th – 10th 2025. A host of international experts across food industry gathered to share the latest developments in food science and nutrition. The theme for this year was “Science Meets Food: Redefining Future of Human Health”, which spotlighted topics… Read more »
Climate Week NYC is an international gathering that unites both seasoned and emerging leaders across business, technology, politics, academia, and civil society to drive climate action. The events program offers a remarkably diverse stage for more than 900 events, activations, campaigns, and networking opportunities. Spanning topics from Health and Energy to Finance and Food, Climate… Read more »
We are delighted to announce that Professor Imed Gallouzi has been appointed as a Scientific Advisor to the Kerry Health and Nutrition Institute (KHNI). Supported by Kerry’s science and nutrition teams, the aim of the KHNI’s Scientific Advisory Council is to guide Kerry’s research and innovation teams on some of the fastest growing areas in… Read more »
Innovation customised for individuals health needs took centre stage in what was Vitafoods Europe’s inaugural event in Barcelona, from May 20-22, 2025. The show presented the latest developments in the nutraceuticals industry with compelling speaker sessions and insights for attendees to enjoy. KHNI has identified three key trends which were most prevalent throughout the three… Read more »
Kerry Health and Nutrition Institute (KHNI) sponsored a sold out ‘Lunch and Learn’ session at Vitafoods Europe, held in Barcelona on 21st May 2025. Key experts from the industry discussed the journey of bringing nutraceuticals from niche positionings to the mass market. The opening keynote was impactfully delivered by Teddy Levenfiche, Co-Founder of the UK’s… Read more »
In recent years, the global food and beverage industry has faced significant disruptions, particularly in the supply of cocoa, citrus, and coffee. Each of these raw materials are frequently used in many products consumed in every region of the world. These challenges have led to a surge in prices, scarcity, and supply chain disruptions not… Read more »
The Kerry Health & Nutrition Institute (KHNI) is celebrating its 10-year anniversary in 2025, marking a decade of dedication to advancing health and nutrition science. Established in 2015 and born out of our commitment to sharing the science of healthier food with the food industry, the KHNI brings together a network of over… Read more »
Video Credit: Food & Beverage Asia In conjunction with United Nations Climate Week 2024, the Kerry Health and Nutrition Institute had the privilege to host a hybrid event on 27 September 2024. This event brought together foodservice industry and nutrition experts for a dynamic panel discussion, broadcasted from the Kerry Global Business Services… Read more »
Professor Helen Sheridan BSc, MA, PhD, FRSC, FTCD: Kerry Health and Nutrition Institute is pleased to announce that Dr. Helen Sheridan has joined our Scientific Advisory Council. Helen is a Professor in Natural Product Science at the School of Pharmacy and Pharmaceutical Sciences (SoPPS) at Trinity College Dublin (TCD). She is founder and academic… Read more »
The European legislation for Emulsifier E 471 (mono- and diglycerides of fatty acids) will be amended by the European Commission after recommendations by the European Food Safety Authorisation (EFSA). The updated specification for E 471 will be extended with additional contaminants commonly found in emulsifiers, i.e., Glycidyl Esters (GE) and 3-monochloropropanediol (3-MCPD). Mono- and diglycerides… Read more »
We are pleased to welcome Dr. Yasuo Watanabe to our Scientific Advisory Council. Read a Q&A with Dr. Watanabe in this article – from the link between mind and body health and the importance of sleep, to the importance of taste and the health benefits of turmeric, kelp, tea catechins and botanical extracts, Dr. Watanabe has a unique expertise and insight on the functional health benefits of food.
Reformulating foods to reduce content of nutrients like sodium, sugar, and fat is a key pillar of public health strategies globally. Learn about new research that explores the impact of reformulation on nutrient intakes and consumer acceptance.
School lunches are a vital source of nutrition for children from low‑income families worldwide, and milk can be an important component of this support. Milk provides high‑quality protein for growth, along with calcium for bone development, B vitamins, and vitamin A for eye health. However, ensuring access to safe milk in school lunches—particularly in developing countries—can… Read more »
What does selenium do for the immune system? Selenium is important in the immune system’s ability to protect against infection. Selenium is a mineral that is important for a group of proteins called selenoproteins, which have quite a few different functions in the body. Some selenoproteins, called glutathione peroxidases, are important for the body’s antioxidant system,… Read more »
The Kerry Health and Nutrition Institute are delighted to announce that Maria Marco, Ph.D. has been appointed as a Scientific Advisor to the Kerry Health & Nutrition Institute. Supported by Kerry’s science and nutrition teams, the aim of the Kerry Health and Nutrition Institute’s Scientific Advisory Council is to guide Kerry’s research and innovation teams… Read more »
At the Kerry Wellness Conference hosted last month in Naas, Ireland, Dr. Lisa Ryan from our Scientific Advisory Council sat down to talk through the personalised nutrition trend. Specifically, what tools are available, how does technology help, and where does the science stand? Looking at the gut microbiome as an example of how personalised nutrition can… Read more »
The production of organic foods has been regulated at European level for quite a long time, EC Regulation 834/2007 of the European Parliament and of the Council (further: Regulation) laying down the principles and rules. However, since 2007 the organic farming sector of the EU has developed rapidly and as foreseen in the Regulation, a… Read more »
Germany recently approved an initiative called the National Reduction and Innovation Strategy focused on introducing voluntary reduction targets for the amount of salt, sugar, and fat in food. The government is working with industry players to determine what the reduction targets will be in early 2019, with the goal of achieving the targets by 2025.… Read more »
Perfiles Nutrimentales en la región Latinoamericana (En Español) Herramienta de oportunidad para la innovación y desarrollo de nuevos productos. Anali Lopez, MS; Estela Sanchez, BS; Isabel Martin, BS; & Lilian Charchalac, MS Resumen Con el objetivo de informar y facilitar la toma decisiones para una mejor elección de alimentos y productos en la población, desde… Read more »
The most cutting edge nutrition and food science research around the globe is conducted in university laboratories, but did you ever wonder what happens to this research once it’s published in a journal? Who uses it? Does it just collect dust? How do the benefits shown in the research make it to consumers? Or do… Read more »
October 16th is World Food Day, a celebration of the founding of the Food and Agriculture Organization (FAO) of the United Nations. The goal of World Food Day is to improve awareness of hunger worldwide, and encourage action by those who can help. According to the FAO: The world produces enough food to feed everyone,… Read more »
A regulatory update for the United States brings welcome news to food manufacturers: extra time to implement the new nutrition facts labels, which include additions like added sugar, new serving size requirements, and a changing definition of fiber, initially proposed by FDA in 2016. The FDA is currently accepting comments on a decision to extend… Read more »
An estimated 795 million people worldwide (roughly one in nine) are chronically undernourished, 161 million of which are children. Advances in community-based approaches using ready to use therapeutic foods (RUTFs) are helping address world hunger. RUTFs provide a great opportunity for innovation to improve delivery of vital food and nutrients to struggling populations.
July 2016 will bring important changes in the regulation of nutritional or dietetic products in the European Union. Foods previously exempt from certain regulations by PARNUTs legislation will now have to comply with all regulation specific to general foods, such as nutrition and health claims, food fortification, and food supplements.
Food choices and eating habits have changed dramatically around the world over the past fifty years. Our diets have been influenced by a range of factors; technologies in our kitchen, modes of transport supplying our shops, media, government as well as trade and migration.
A recent review, Dairy Foods: Current Evidence of their Effects on Bone, Cardiometabolic, Cognitive, and Digestive Health.
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