Kerry Health and Nutrition Institute

We are delighted to announce that Professor Imed Gallouzi has been appointed as a Scientific Advisor to the Kerry Health and Nutrition Institute (KHNI). Supported by Kerry’s science and nutrition teams, the aim of the KHNI’s Scientific Advisory Council is to guide Kerry’s research and innovation teams on some of the fastest growing areas in… Read more »

An exciting and inspiring few days spent in Dublin’s Convention Centre for the European Congress of Immunology (ECI) 2024, where Kerry Health and Nutrition Institute sponsored a symposium on Wellmune-Induced Innate Trained Immunity. ECI is an event in its seventh year, organised by the European Federation of Immunological Societies (EFIS), that represents more than 14,000 individual immunologists… Read more »

The past decade brought a rise in sugar-related discussions amongst the food and beverage industry, public health officials and the general population. While demand for sugar and sweeteners has never been higher, the need for sugar reduction has also continued to grow. Sugar, in the form of the carbohydrate glucose, is the primary energy of… Read more »

In 2023, our experts focused on a few of the major factors influencing the world of food, beverage, and nutrition – Sustainable nutrition, Women’s Health, the microbiome, food waste, and nutrients linked to health such as sodium reduction. As we look back on 2023, we wanted to share the top health and nutrition pieces that… Read more »

 Earlier this year, Dr. Lisa Ryan, spoke at KHNI’s 2023 Health and Nutrition Trends webinar, highlighting the pivotal role of cognitive health in tying together various wellness trends. Emphasizing that mental well-being is the foundation for achieving desired activity levels and daily routines, Dr. Ryan stressed the impact of the pandemic on prompting reflection about… Read more »

 October 18th is World Menopause Day. It’s a day to come together an recognize the significance of menopause in the lives of women worldwide. With the importance of Women’s Health across the life stages, we would like to share key insights from our women’s health webinar that explored the intricate relationship between menopause, health,… Read more »

Scientific research studies play a vital role in advancing our understanding of human health and making evidence-based decisions. In the field of nutritional science, researchers employ different types of studies to unravel the complex relationship between nutrition and well-being. This infographic provides a concise overview of the main types of nutrition research study design, highlighting… Read more »

A Life Cycle Assessment (LCA) is a science-based quantification of all of the environmental impacts created over the entire life cycle of a product. It is a tool being used more commonly in the food and beverage industry as companies try to evaluate and reduce the impact their businesses have on the planet and a stepping stone toward a future of sustainable nutrition.

Nutrition and immunity can be a difficult space to navigate. Vitamin C, zinc, probiotics, beta glucans, and selenium are among the most common nutrients or ingredients used for supporting immune health. Supporting immunity with functional ingredients is top-of-mind for many people around the world, but how do you know which ingredients and nutrients are actually… Read more »

The WHO’s new global sodium reduction benchmarks provide actionable targets to improve sustainable nutrition. Learn about the new guidelines, challenges of reducing sodium in foods, and opportunities for the future.

A new study found that consuming a high number of refined grains, such as croissants and white bread, poses risks for heart health. Increasing whole grain intake is a major opportunity to improve public health.

How do alternative protein sources like plants, insects, or cultured meat resonate with consumers? Learn about drivers of acceptance and ways to remove barriers in this summary of a recent study.

How much does sustainable nutrition messaging about upcycled ingredients impact purchase intent? Learn about the findings of a recent study.

A hormone that influences when and how frequently animals eat also appears to affect memory, USC scientists have found. Animals and humans have the hormone ghrelin in their stomachs. Ghrelin tells animals as well as humans when they are hungry and helps regulate their metabolism, but scientists have never been certain how exactly it works.… Read more »

Vitamin D has been one of the most commonly purchased supplements for immunity since the beginning of the COVID-19 pandemic, and there have been varying accounts of how strong the evidence is for vitamin D’s role in preventing infection. The Scientific Advisory Committee on Nutrition (SACN) and National Institute for Health and Care Excellence (NICE)… Read more »

The boom in microbiome research in recent years has led to a greater understanding of how we interact with the microbes that live in the human body. It has also brought a multitude of different ways to manipulate the microbiome to improve health along with it, including probiotics, prebiotics, and now the postbiotics. Probiotics are… Read more »

What does Vitamin C do for the immune system? Vitamin C is one of the most common nutrients that comes to mind when thinking about immunity. It is a water-soluble vitamin that serves as a cellular antioxidant, which means it protect cells from reactive oxygen species and cellular damage. This includes protecting immune cells from… Read more »

Beta glucans are ingredients that are becoming more and more common to see in functional foods and beverages positioned for immune health. While many people might be aware of the role of oat beta glucans for heart health, beta glucans are not just for heart health. For example, there are numerous clinical studies showing the… Read more »

Sodium content is one of the major topics of interest when it comes to discussions about packaged foods. One one hand, it has important roles in food preservation, safety, and taste. On the other hand, global organizations like the World Health Organization, as well as national regulatory bodies, are calling for reduction of sodium in… Read more »

Probiotics are not just for digestive health. The gastrointestinal tract is where our body is able to determine which parts of the foods we eat should be allowed passage into our body, and which should not be allowed entry. We want to absorb nutrients from the food we eat, but we do not want to… Read more »

What does selenium do for the immune system? Selenium is important in the immune system’s ability to protect against infection. Selenium is a mineral that is important for a group of proteins called selenoproteins, which have quite a few different functions in the body. Some selenoproteins, called glutathione peroxidases, are important for the body’s antioxidant system,… Read more »

The immune system is complex, and different nutrients can have different roles in supporting immunity. Zinc is one of the more common nutrients brought up in the immunity conversation, so let’s take a look at what it does. What does zinc do for the immune system? Zinc helps the body’s different defense cells develop and… Read more »

Our most popular content among our readers in 2019 reflects what we do best: digging into the science behind the most popular trends in nutrition, food, and health. Most-read articles from 2019 1. Nutritional Benefits of Plant Proteins Taking Root with Consumers The plant-based trend continues to surge, so it’s no surprise this article topped… Read more »

The recent Kerry Health and Nutrition Institute white paper, Umami: The Taste that Perplexes, has inspired numerous conversations in the food and beverage media on topics ranging from plant proteins to nutrition for healthy ageing. As the fifth taste, umami is a flavor seeing increasing popularity and interest around the world. Authored by Dr. Nancy… Read more »

Whole grains are consistently linked to health benefits, yet few people around the world eat enough of them. Only 8% of adults in the United States meet their recommended intake, for example. The International Food Information Council recently published a great summary on whole grains that answers key questions like: What makes a whole grain… Read more »

A new study published in the journal Obesity Reviews finds the answer seems to be “yes”, sugar taxes are working. The analysis showed that the equivalent of a 10% tax on sugar-sweetened beverages (SSB) is associated with an average of a 10% reduction in beverage purchases and dietary intake of SSBs. The systematic review and… Read more »

A recent study published in the Journal of Nutrition has found that during weight loss, those who increase their fibre intake the most lost the most weight and are also able to stick to their recommended diet plan more effectively than people who do not increase their fibre intake. In the POUNDS Lost (Preventing Overweight… Read more »

The Kerry Health and Nutrition Institute are delighted to announce that Maria Marco, Ph.D. has been appointed as a Scientific Advisor to the Kerry Health & Nutrition Institute. Supported by Kerry’s science and nutrition teams, the aim of the Kerry Health and Nutrition Institute’s Scientific Advisory Council is to guide Kerry’s research and innovation teams… Read more »

In the United States, over 90% of people consume more than the recommended intake  The majority of the population in France (89%), the UK (83%), and Mexico (44%) also fail to meet recommendations from the World Health Organization (WHO). Potassium chloride is one way to reduce sodium content of foods, potentially helping people meet sodium… Read more »

This toolbox is a one-stop-shop for all of the Kerry Health and Nutrition Institute resources on digestive health, one of the 10 key health and nutrition trends for 2019. The Basics of Digestive Health If you’re looking to know more about what digestive health means to consumers, as well as scientifically, start with these great… Read more »

What is the FODMAP diet? The FODMAP diet is an eating pattern designed to help people with irritable bowel syndrome or other gastrointestinal discomfort choose foods that can help them with their symptoms like bloating and abdominal pain. Many consider it to be the next wave of the gluten-free trend. Researchers from Monash University in… Read more »

In March of 2019, the National Academy of Medicine has updated the Dietary References Intakes (DRI) for sodium and potassium last established in 2005. The DRI for potassium has decreased, while sodium has an entirely new recommendation category. The Dietary Reference Intakes are science-based nutrition recommendations created by the National Academy of Medicine and in… Read more »

Could exercise performance be added to the list of potential benefits of alpha-lactalbumin, a protein already showing promise for sleep improvement and humanization of infant formula? What is Alpha-Lactalbumin? Alpha-lactalbumin (α-LA) is the major protein found in human breast milk, but is only found at low levels in cow’s milk.  This has caused the protein… Read more »

Germany recently approved an initiative called the National Reduction and Innovation Strategy focused on introducing voluntary reduction targets for the amount of salt, sugar, and fat in food. The government is working with industry players to determine what the reduction targets will be in early 2019, with the goal of achieving the targets by 2025.… Read more »

What better way to start 2019 than reflecting on some of our readers’ favorite content from 2018? It’s no surprise that our most popular content is aligned with top nutrition trends in 2018, like digestive wellness, beverages redefined, and clean label. Be sure to check out our updated 10 Key Health and Nutrition Trends for… Read more »

For every 4 people you walk by on the street, 3 of them are taking some kind of dietary supplement. For some, they are taken ‘just in case’, to cover any potential gaps in their diet. Others may feel a multivitamin/mineral supplement provides them all of the nutrition they need in a day. Among those… Read more »

World Food Day, October 16th, celebrates the founding of the Food and Agriculture Organization of the United Nations and is a day to bring awareness and improvements to hunger worldwide. To mark World Food Day 2018, Kerry Group has partnered with a leading international NGO, Concern Worldwide, to embark on a mission to improve food… Read more »

A new study identifies gaps in the diets of infants and toddlers, which gives insight on what nutrients can be added to food and beverages to improve the health of these age groups.   Infants and toddlers are rapidly growing and developing, and have unique nutrition needs as a result. Despite many products existing that… Read more »

In this blog we round up the great content on nutrition and exercise on the Kerry Health and Nutrition Institute

In a study published in the journal Rheumatology, researchers examined the role between nutrition and osteoarthritis. Osteoarthritis is a condition driven by inflammation, resulting in joint pain. It is one of the fastest growing causes of disability worldwide. Here’s what the researchers found to be effective at reducing osteoarthritis symptoms. Fish oil Omega-3 fatty acids… Read more »

Fermented foods have been gaining popularity as the next ‘functional food’. Yogurt is a fermented food that has been a mainstay in the diet for quite some time, but new foods that may offer health benefits are now getting more attention. This infographic from the International Scientific Association of Probiotics and Prebiotics (ISAPP) highlights potential… Read more »

A new study published in Neurology shows that the Mediterranean diet may help keep our brains healthy by reducing markers associated with onset of Alzheimer’s disease. The study showed that healthy people aged 30 to 60 years old developed improved levels of markers associated with development of Alzheimer’s disease when they consumed a Mediterranean diet,… Read more »

Products containing probiotics are becoming more and more common due to increasing interest in digestive health from consumers. To help navigate the world of probiotics, the International Scientific Association of Probiotics and Prebiotics (ISAPP) created an infographic to help dispel myths and provide science-based answers to common questions about probiotics. For more trustworthy information, be… 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 »

VTT Technical Research Centre of Finland has made strides in developing plant-based food using plant cell culture (PCC) rather than cultivating it from traditional farming methods. Feeding the world’s growing population is a common agricultural concern due to a limited amount of arable farmland globally. New methods of producing food, like PCC, have promise since… Read more »

How well do plant based alternatives fare nutritionally compared to cow’s milk? This is the title of a study published in the Journal of Food Science and Technology. Plant-based substitutes for dairy, like almond milk or vegetarian cheese, have been steadily increasing in popularity as more people self-identify as being sensitive to lactose or dairy… Read more »

School lunches are a key source of nutrition for children from low-income families around the world, and milk can play an important part of this nutritious package. It offers essential, high quality protein for growth, as well as calcium for bone growth, B vitamins, and vitamin A for eye health. However, getting safe milk to… Read more »

Sugar is at the top of the list when it comes to improving nutrition in foods and beverages, but it is not as simple as making sure these products still have enough sweetness. This infographic takes a look at challenges and opportunities for the future for sugar reduction. Stay tuned this month for more resources… Read more »

The Kerry Health and Nutrition Institute is hosting two educational sessions at the Food & Nutrition Conference & Expo 2017 (FNCE) in Chicago, Illinois. FNCE 2017 takes place October 21-24. From the FNCE website: “Each fall, the Academy of Nutrition and Dietetics sponsors the world’s largest meeting of food and nutrition experts — more than… Read more »

Reducing sodium intake to promote vascular health has been a key public health initiative for decades. Awareness campaigns and reduction in sodium content of packaged foods by food manufacturers have been the main strategies of this public health initiative. In a recent study, researchers at the University of North Carolina asked the question “Did the… Read more »

With June underway, you may have seen more information about dairy than you’re used to in other months. June 1st is World Milk Day and June is National Dairy Month in the United States, which might make some of us wonder what’s the big deal with dairy? Dairy is included in many global dietary recommendations… Read more »

Kerry’s partnership with the World Food Programme is set to improve nutrition of meals at school by working with local communities, farmers, and national stakeholders.

Food & Nutrition magazine covers stabilizers, thickeners, and gelling agents and their role in food.

Food and Nutrition magazine continues their educational piece on food additives with a dive into food preservatives.

Learn about the role of food additives and regulations in place to ensure their safety.

The theme of National Nutrition Month is “Put Your Best Fork Forward” this year, emphasizing the importance of small behavior changes.

A summary of Daily Values and unit changes on the Nutrition Facts Label

We take a look at some of the most common nutritional remedies used for fighting the common cold.

Kerry authors explore the roles that functional foods, individuals, government and the food industry can play in the fight against obesity in a new article published on AP Food Online.

Scientists recently attempted to identify areas for dietary intervention and improvement in the area of snacking by answering the questions “What is a snack?”, “Why do we snack?”, and “what food choices are people making when they snack?”