Food waste can be upcycled, reduced, or even eliminated entirely, but where in the supply chain do we start and how do we take action? Learn more from our experts with these infographics and on-demand webinar
This one-of-a-kind webinar brings together experts from academia, consumer education, and product development to talk about what the future will bring for the microbiome and how to navigate the changes it will bring.
In this on-demand webinar, our experts will answer questions about the current landscape of plant-based foods, what the future may bring, and technical hurdles to overcome to get there.
What will the future bring for transparent measurement and communication of nutrition information, environmental measurements, and our food system? Our experts review existing and future tools that can help guide meaningful change to the future of food in this on-demand webinar.
Microbial fermentation has been used for years in the food industry to produce ingredients such as enzymes and in the biopharma industry. The transformative capability of microbial fermentation is deeply rooted in human history, with evidence showing humans have been leveraging fermentation for more than 5000 years. Will fermentation, the oldest food processing technique, power the future of the food industry?
Addressing sustainable nutrition is top-of-mind globally, but optimising for nutrition and sustainability can impact taste of foods and beverages. Learn about the role of taste science in tackling challenges that come with sustainable nutrition initiatives like sugar reduction and plant-based eating.
Food protection and sustainability go hand-in-hand, and audacious innovation is key to minimizing food waste. Watch the full recording of this expert-led webinar to learn more.
In this webinar, learn: How we can optimize plant based protein for taste and nutrition – what we do and don’t know about healthy diets and the role of protein sources How we can optimize new plant-based proteins for the environment – highlighting the trade-offs and unknowns of plant-based protein development Which new protein sources… Read more »
This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.0 CH for their participation in this program. For more information, please visit ift.org/certification or email email@example.com. Fermented foods have appeared on countless food and nutrition trends lists this year, seemingly rocketing to a top industry… Read more »
Did you know older adults need much more protein than younger adults to achieve the same rate of muscle growth? Maintaining muscle mass as we age is key for staying active and independent, and is one of the main considerations for ‘healthy ageing’. This webinar reviews the state of the science on protein for ageing,… Read more »
Read a webinar summary in the article “Calorie reduction to become a “critical component” of future food design“. Consumers are often unaware of the energy density of the foods they consume, making them vulnerable to excess calorie consumption. As a result, initiatives to reduce the number of calories in foods and beverages are emerging globally, either voluntarily… Read more »
This webinar explores ways to connect consumer perception to strong science when creating proactive health solutions.
Summary (scroll down for an infographic summary) Consumers across all psychographics and life-stages are seeking better digestive wellness. Weighing the evidence on claims and technologies is the best way to know what benefits you’re offering consumers. In this webinar, learn about established claims, dive into what consumers are seeking out in each region, and get a crash… Read more »
Summary (scroll down for an infographic summary) Topics & Speakers Unlocking the Power of Phytochemicals – Beverages that Pack a Punch – Lisa Ryan, PhD, RNutr, Head of Department of Natural Sciences, GMIT Identifying the Opportunities Behind Nutritional Beverages Using Sensory and Nutritional Sciences– Benedict Lawlor, PhD, Director of Sensory, Consumer & Analytical Sciences, Kerry… Read more »
Summary (scroll down for an infographic summary) Speakers Sugar Reduction Around the World – Consumer, Health & Legislation Demands: Aisling Aherne, PhD, RNutr, Nutrition Science Manager, Kerry Overcoming the Complexities of Reduced Sugar: Ashley Baker, VP RD&A, Kerry In a world that loves sugar’s familiar qualities…where do you start for its successful reduction? Sugar ranks at the… Read more »
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… 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 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.