Blog

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Using Natural Flavors to Deliver Taste with Nutrition

Author(s): Celia Chee, MS

The Role of Flavors in Nutrition With busy lifestyles, many consumers are relying on the food industry for convenient and affordable sources for meals. There is a big emphasis not only on the cost and nutritional value of these options, but also on the taste and eating experience from the purchased items. Flavors play an… Read more »

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Webinar: Plant Proteins – Overcoming Inherent Hurdles

View “Plant Proteins – Overcoming Inherent Hurdles” sponsored by the Kerry Health and Nutrition Institute at this link. Summary As mainstream consumers become more aware of protein’s benefits in supporting active lifestyles, muscle health, weight wellness and cardiometabolic health, they are fueling demand for protein, and interest in plant proteins is also rising. The market… Read more »

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Digestive Health Part II – Consumers Take Control

Author(s): Caroline Cummins, MS, RNutr

This blog explores the consumer perspective and market of digestive health, one of the top 10 nutrition trends for 2017. Read Digestive Health Part I – What Does Digestive Health Really Mean? to learn more about digestive health and some of the terms used in this blog, like microbiome and FODMAPs. Optimum digestive health has been… Read more »

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Does Low-Fat Still Matter?

Author(s): Mindy Hermann, MBA, RDN

After decades of emphasis on the importance of low-fat diets, guidelines are now shifting toward emphasis on the quality of fat instead of the quantity.

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Science Supports Soy for a Healthy Diet

Author(s): Michael Q. Kemp, PhD, RD

Soy is a plant that originated in Asia and is now grown in many places around the globe. The plant’s beans (the soybeans) can be eaten on their own (like edamame) or used to make soy foods (like tofu, miso, tempeh, soy milk and soy sauce).

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Summing Up Added Sugars for Nutrition Labelling

Author(s): Aisling Aherne, PhD, RNutr

The addition of added sugars as a component of nutrition labels left the food industry with many questions. Learn what is considered an added sugar, why it’s being added to the label, and strategies for the future.

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Dairy Science and Consumer Perception Realign

Author(s): Mindy Hermann, MBA, RDN / Nathan Pratt, PhD, RD

Dairy delivers outstanding nutrition benefits across all life stages and its future is looking positive among consumers. Learn dairy’s role in health and how to capitalize on the favorable shift of dairy among consumers.

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The Retiring Nature of Taste Perception

Author(s): Satya Jonnalagadda Ph.D., MBA, RD

The taste of food changes as we get older, so products targeted toward aging populations require different taste profiles than other populations.

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Snacking Under the Nutrition Lens

Author(s): Mindy Hermann, MBA, RDN

Learn how to change snacking from an eating occasion associated with high calorie food to one that helps deliver the nutrients our body needs in an convenient way.

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Turning Fussy Young Eaters into Foodies

Author(s): Orlaigh Matthews RNutr

Picky eating can be a barrier to helping children eat a balanced diet, but the strategies in this blog can help children overcome picky eating to become a lover of all foods.

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Tipping the Balance toward Moderation

Author(s): Satya Jonnalagadda Ph.D., MBA, RD / Sheelagh Pentony

The more we learn about nutrition science, the more we see that the traditional “diet” technique typically leads to regaining of weight. Small, cumulative behavior changes are much more effective, making moderation key.