This category covers emerging trends and innovations in health and nutrition, offering insights into how dietary habits are evolving. Articles highlight the latest in functional foods, plant-based diets, and sustainable eating, alongside growing interest in personalized nutrition and gut health. Stay updated on the cutting-edge movements shaping the future of nutrition and health-conscious living.
As the year comes to a close, we would like to reflect on some of the most viewed content from Kerry Health and Nutrition Institute in 2024. From sustainable nutrition and biotechnology to cognitive and women’s health, these articles captured the essence of innovation and science-forward thinking in the food and nutrition space. Here are… Read more »
In this webinar, our experts discuss the top 10 trends for 2023 and take a deep dive into a few that will be the most significant in the coming few years.
In 2022, our experts focused on a few of the major factors influencing the world of food, beverage, and nutrition – the microbiome, food waste, and nutrients linked to health like fibre and omega-3 fats. These nutrition articles were the most popular among our readers from our content published last year.
Our science-based resources on immunity, plant-based eating, and mental wellness were among our most-read nutrition articles in 2021.
2020 brought a lot of surprises for the areas of food, health, and nutrition. It changed the topics people wanted to learn about, foods people shopped for, prepared, and ate, and how each of us chose to cope with stress. Most importantly, it had many of us searching for science-based answers to many of our… Read more »
Key takeaways: Dietary recommendations change because science develops new understanding It is key to focus on an entire food’s role in health, not just one nutrient or chemical within that food One of the most common criticisms of nutrition science is how confusing it can be. Recommendations will change from “eggs are unhealthy, avoid them”… Read more »
Success of a scientist can hinge on how well we can communicate what we know Serving on scientific or government panels, being approached by media for expert opinions, explaining a technology or product to a sales team or prospective clients, giving a talk at a public education event, writing a blog article or social media… Read more »
It’s hard to focus on eating healthy when we’re traveling, whether it’s flying across the country on a business trip or driving 7 hours to see family for a holiday visit. The mood is hectic and to-do lists are long, so eating healthy often becomes an afterthought. Even worse, food often feels out of our… Read more »
There’s a global focus on reducing calories in foods to improve consumer health, but one question many have is ‘which products do we focus on?’ Kerry’s recent study, ConsumerFirst, revealed useful insights into calorie reduction strategies for the food and beverage industry. Specifically, the results give guidance about which product categories and sub-categories where calorie… Read more »
“Which sweetener should I use, and how much?” These are questions being asked by formulators across the food and beverage industry as sugar drives more and more purchase decisions for consumers. We’ve known for a long time that ‘less is more’ when it comes to sugar from a nutrition science perspective. WHO and USDA have… Read more »
Many food trends are driven by health motivations, but sometimes a health halo doesn’t translate into an actual benefit. A recent review in the Journal of the American College of Cardiology looked at the evidence for which fads have a heart health benefit and which have no clout. Trends that align with science: Legumes: foods… Read more »
A scientific review published in the journal Appetite, which focused on consumer coffee consumption, attitudes, and purchasing behavior, found consumers are split on whether coffee is healthy or unhealthy. In reviewing over 54 studies, the researchers found that belief in health benefits of coffee drove consumption for consumers in some studies, while other studies showed… Read more »
Ever wonder if it’s worth putting nutrition claims on a product, and which consumers the claims have an effect on? A review from researchers at the University of Kassel provides some answers. The authors studied the impact of nutrition, health, and risk-reduction claims on consumer preference and purchase intent by looking at 66 studies published between… Read more »
In a recent article, dietitians weigh in on ways to reduce food waste in the kitchen. Food waste continues to be a major concern globally, and consumers are catching on. Although the list below is targeted toward ways individuals can reduce food waste in their kitchens, they provide some insights into strategies for foodservice or… Read more »
Protein is one of the strongest trends in the food and beverage industry, but there aren’t many scientific studies which measure consumer preferences and perceptions toward high protein foods and beverages. A study recently published in the journal Appetite tried to answer some important questions using a qualitative focus group approach in European consumers. Questions… Read more »
Could fat be the key to maintaining flavor when modifying sugar or salt levels in food? A new study in the journal Food Quality and Preference explores the impact fat content has on liking of soups and custards with varying levels of fat, sugar, and salt content. Researchers provided study participants either creamy tomato soup… Read more »
Weight gain is something that can impact everyone around the winter holidays. In an article titled Moving Beyond Holiday Weight Gain, Rachel Cheatham, PhD offers some tips to help give us some control over the winter weight gain. Dr. Cheatham’s tips include taking a pause before picking up sweet treats, being mindful about which foods… Read more »
Frequent snacking throughout the day rather than eating at dedicated mealtimes, sometimes called grazing, may have an impact on diet quality and health. In a study recently published in the American Journal of Clinical Nutrition, Australian researchers from the Institute for Physical Activity and Nutrition at Deakin University set out to understand how the timing of… Read more »
Do vegans have healthier eating and health behaviors than omnivores? A recent study in the journal Appetite found that health behaviors don’t differ much between them. People who choose to be vegans (not consume any animal products) could choose to do so for reasons ranging from ethical to health-related. However, there isn’t much research to… Read more »
Clean, natural, and organic are popular words we see on food packages aimed to guide shoppers toward healthy products. In this article in the latest issue of Today’s Dietitian, health educators weigh in on the free-from trend. Dietitians are consumers’ most trusted source of health information (2017 Food & Health Survey) and are the health professionals responsible for… Read more »
New research shows that indulgent labeling of healthy food leads consumers to purchase it up to 41% more than other labeling methods. Increasing vegetable intake is one of the most confident recommendations for health a dietitian could make, but most of us know we should be doing it already. The challenge is always making the… 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 »
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 »
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.
The holidays can be a chaotic time for healthy eating when the tide of tasty treats rolls in. Here are some dietitian tips to set you up for success.
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