Erik Bauer is a microbiologist and nutritionist that has over a decade of experience across food, beverage, supplement, and pharmaceuticals. He has been with Kerry for over 8 years. While at Kerry he spent several years working on process improvements and fermentation optimizations for industrial fermented ingredients for the food and beverage industry. He then moved on to work with Kerry’s ProActive Health division as the Sr. Technical Service Manager specializing in probiotics and immune health ingredients. Erik then moved into his current role as Senior Nutrition Scientist where he supports content development for the KHNI Website. He holds a Bachelor’s Degree in Biomedical Microbiology from the University of Wisconsin – La Crosse and a Master’s Degree in Food Science and Human Nutrition through University of Illinois at Urbana-Champaign.
The Kerry Health & Nutrition Institute (KHNI) is celebrating its 10-year anniversary in 2025, marking a decade of dedication to advancing health and nutrition science. Established in 2015 and born out of our commitment to sharing the science of healthier food with the food industry, the KHNI brings together a network of over… Read more »
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 »
The intersection of nutrition and science continues to break new ground as Kerry Group, a global leader in taste and nutrition solutions, partners with APC Microbiome Ireland, a world-renowned research center focused on microbiome science. This collaboration marks a significant step forward in understanding and leveraging the gut-brain axis—a complex system that plays a crucial… Read more »
The U.S. Department of Agriculture (USDA)’s recent updates to child nutrition standards have significant implications for the food industry, particularly for manufacturers that produce foods for school meal programs. These changes, which include stricter limits on added sugars and sodium and an emphasis on whole grains and locally sourced foods, require manufacturers to adapt their… Read more »
Earth Day, celebrated every April 22, is a time to reflect on our planet’s health and consider how our everyday choices impact the environment. It is important to recognize the relationship between Earth Day and nutrition/sustainability. Highlighting why these concepts are essential in the fight against climate change and environmental degradation. Understanding Sustainable Nutrition Sustainable… Read more »
Get monthly updates about our newest expert-created content, upcoming webinars, and more.
Subscribe
