White Papers


Benefits of Omega-3 Fatty Acids: What Does Science Say?

Author(s): Monica Olivarez Martin, PhD, Crisdell Codeghini MS, BPharm, Izaskun Monslave, PhD, MBA

We summarize the science of the varied roles of omega-3 fats in health, how much people consume, and the difference between fish and algal sources of polyunsaturated fatty acids.


The Role of Protein Quality in Product Development

Author(s): Alice Nongonierma, PhD, Ellen Murphy, BSc, Mindy Leveille, MSc

As a greater variety of protein sources are used in foods and beverages, there are more questions coming up around protein quality from consumers, product developers, and regulatory bodies. Our experts discuss how protein quality is calculated, methods to improve it, and what it all means for product development.


Food’s Role as an Immunomodulator

Author(s): Sonja Nodland, PhD

Immunomodulators often come up in online searches about immunity’s link with food and nutrition, but what are they? In this article, Sonja Nodland, PhD provides examples of immunomodulators found in food and describes the science of how they work.


Nutrition to Support Optimal Growth and Development in Youth

Author(s): Barbara Lyle, PhD

Nutrition needs for children and teenagers Growth and development relies on good nutrition Growing from a child into an adult involves much more than we can see with our own eyes. Kids are constantly growing taller and stronger, which we can see, but also developing their senses, cognitive capabilities, or their blood volume is expanding… Read more »


Umami – The Taste that Perplexes

Author(s): Nancy Rawson, PhD

Umami is one the primary tastes, but unfortunately the way many people have learned about it is through the negative perception of monosodium glutamate (MSG), the prototypical stimulus of umami taste. The questions ‘what does MSG do to your body?’ and ‘why is MSG bad for your health’ top the list of MSG-related internet searches,… Read more »


Muscle Ageing – Nutrition Interventions During Adulthood

Author(s): Sara Llamas-Moya, MSc, PhD

Ageing is an inevitable process affecting an increasing proportion of the world’s population due to increasing life expectancy worldwide. Delaying and/or reducing the rate of muscle ageing has been identified as a key strategy to minimise frailty and maintain independence in the elderly, with the goal of maximising quality of life during the golden years.


Eradicating World Hunger: A Community-based Approach

Author(s): Eimear Gleeson, PhD, RD

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.


Changing EU Legislation On Foods For Particular Nutritional Uses

Author(s): Sarah Burke, PhD

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.


Introducing Wellmune an Immune Health Ingredient

Author(s): Donald J. Cox, PhD, RD

What does Wellmune do, what is its mechanism of action and how does it affect innate immunity? Download this whitepaper to find the answers to these questions and find a summary of human clinical studies on Wellmune.


The Changing Face of Global Eating Patterns

Author(s): Niamh O’Shaughnessy, MSc.

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.


The Hyprol™ Sports Drink Concept for Improved Muscle Energy

Author(s): André Siemensma and Dr Marcel Hakkaart

Both glucose availability and insulin concentrations in the blood determine the rate of glucose uptake and glycogen synthesis in skeletal muscles. After endurance or high-intensity exercise, athletes have used up their glycogen reserves.


Delivering Nutrition as Nature Intended

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

Breast milk is undoubtedly the best option for infants, but there are times when a mother’s milk is not available. In such cases, infant formula takes the lead and offers a nutrient-packed alternative.


Eat Your Way to Healthy Ageing

Author(s): Sarah De Quadros, Satya S Jonnalagadda, Ph.D., MBA, RD

Asia’s ageing population and wide socioeconomic disparities have created a wide range of health concerns for its people. Latest developments and trends suggest that nutritional science and healthy ageing can be promoted through diets.