Summary (scroll down for an infographic summary) Speakers What’s Driving the Clean Label Movement? Practical Insights – Joseph Borchardt, Strategic Marketing Director, Kerry Nutrition & Healthy Food: Behind the Label – Nathan Pratt, PhD, RD, RD&A Scientist, Nutrition, Kerry Healthy eating has never been more talked about, and the ‘free-from’ trend has been dominating the… Read more »
Every year at the Food and Nutrition Conference & Expo (FNCE), professionals in food and nutrition gather for the latest and greatest in both nutrition science and industry trends. FNCE took place at the McCormick Place in Chicago, IL on October 20-23rd, marking the centennial year of the event hosted by the Academy of Nutrition… 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 »
Sensory science could be seen as a traditional way to validate the sensory aspects of a food, or it could be seen as a way to strategically link nutrition to food choice. Ciaran Forde, PhD, a researcher in the area of sensory science and food choice, discusses why he thinks sensory science is evolving to… Read more »
Joanne Slavin, PhD, RD is a leading nutrition researcher in the areas of fiber and general wellness. We sat down with her to get her perspective on the future of nutrition, including hot topics like plant proteins, changing fiber regulations, and what’s on the horizon. Dr. Slavin is a Professor in the Department of Food… Read more »
Immune health is a hot topic in scientific research and one of the top 5 functional benefits consumers look for in foods and beverages (IFIC 2017). The Kerry Health and Nutrition Institute has a handful of resources on immunity in this toolkit. What is Immune Health? Our immune system is our body’s way of protecting… Read more »
To see the horizon of nutrition in the world of food ingredients, processes, and technologies, there’s no better place to go than the annual Food Expo of the Institute of Food Technologists. Each year, over 20,000 attendees and more than 1,000 exhibitors come to share their latest developments in food technology. The Kerry Health and… Read more »
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 »
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 »
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 »
Digestive health is one of the top 10 nutrition trends for 2017, but what does it mean? This blog takes a closer look at what digestive health really means.
In this blog we round up the great content on nutrition and exercise on the Kerry Health and Nutrition Institute
Hear about the key factors in creating successful health concepts straight from a nutrition expert with over 25 years in the food and beverage industry.
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.
Plant sources of protein offer many benefits for health and the environment. These benefits are aligning with consumer values and creating a demand for more plant proteins in food.
This webinar takes a full view of the immune health space including a look at the market and consumer demand and how nutrition can play a key role in immune health.
It can be challenging to deliver the nutrition of fruits and vegetables into foods without compromising on the taste consumers expect. The technique of vacuum freeze drying is one way of overcoming this challenge.
The prevailing though behind weight management in recent years has moved from dieting for weight loss to preventing weight gain with lifelong behaviors.
Nutrients are essential to achieve key milestones in growth and development for children and adolescents. Consuming these in the right amounts while keeping calories in check is essential for lifelong health.
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).
A mother’s diet impacts the nutritional composition of breastmilk, but it can be difficult for mothers to meet their nutrient needs with a standard diet. Products targeting this population may reach an untapped market.
Whey, previously a by-product of cheese-making previously used as fertilizer or thrown away, is now the most well-known ingredient in the sports industry. Identifying nutritious ingredients from by-products is one way to drive innovation.
Collaboration is key to address global food and nutrition programs – read about three major themes that are driving innovation globally.
Read the science behind why some people choose to eat a gluten-free diet.
High-intensity exercise loads can actually weaken our immune system, making elite athletes susceptible to illness. Foods which support the immune system can help athletes fight off illness.
The World Health Organization classified processed red meat as a carcinogen, but what is the actual risk and how can we still fit red meat into a healthy diet?
There is more to protein than just the amount we eat when it comes to maximizing performance and muscle health.
Legumes are some of the most nutritious foods on earth and one of the most environmentally sustainable protein sources. Read about legumes and how to incorporate them into products.
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.
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.
The taste of food changes as we get older, so products targeted toward aging populations require different taste profiles than other populations.
What is the immune system? How does it work and how can we support it through nutrition? This blog answers these critical questions.
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.
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.
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.