Beverage

Author(s): Niall Higgins, PhD, Billy Ryan, PhD, and Josh Taylor, PhD

Enzymes are used in food processing as a natural way to improve nutrition and texture. Learn about their importance in plant-based foods, infant formula, and more.

In our recent article, we described the “Quality Calorie concept” from the British Nutrition Foundation, which is an approach to looking beyond total calories to improve total nutrient density of the diet. Many of the approaches described in the Quality Calorie concept can be adapted by the food and beverage industry to make a substantial… 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 »