Choosing fibre sources can be difficult because different fibres have different health benefits as well as different functional properties in food. This article provides an overview of Acacia fibre, including its origin, high digestive tolerance, and examples of how it can help formulation of different foods and beverages.
Learn how dietary fiber can improve the texture, functionality, and nutrition of plant-based meat alternative and meat products.
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 »
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 recent study published in the Journal of Nutrition has found that during weight loss, those who increase their fiber 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 fiber 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 »
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 »
Consider the fundamental change from milk to brie cheese or grapes to wine. Such is the power of fermentation. Fermented foods result from the growth and metabolism of live cultures, transforming a precursor food (such as milk) into a fermented food (cheese). The fermentation process may result in changes in taste, texture, aroma, nutritional value,… Read more »
Dietary fiber has become an important functional ingredient in recent times due to growing consumer interest in the many health benefits of fiber touted by the scientific community (Anderson 2009). Fiber has been recently defined by the FDA as “non-digestible soluble and insoluble carbohydrates (with three or more monomeric units) and lignin that are intrinsic… Read more »
Every year at the Food and Nutrition Conference & Expo (FNCE), professionals in food and nutrition gather for the latest and greatest in both nutrition science and industry trends. FNCE took place at the McCormick Place in Chicago, IL on October 20-23rd, marking the centennial year of the event hosted by the Academy of Nutrition… Read more »
A regulatory update for the United States brings welcome news to food manufacturers: extra time to implement the new nutrition facts labels, which include additions like added sugar, new serving size requirements, and a changing definition of fiber, initially proposed by FDA in 2016. The FDA is currently accepting comments on a decision to extend… 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 »
Whole-grain consumption seems to have cardiovascular benefits in adults, but not as much is known about whole-grain benefits in children. Most of us eat do not eat enough wholegrains to get the health benefits from the whole range of nutrients they contain such as fiber, B vitamins, essential fatty acids, protein, antioxidants and other micronutrients… Read more »
Joanne Slavin, PhD, RD is a leading nutrition researcher in the areas of fiber and general wellness. We sat down with her to get her perspective on the future of nutrition, including hot topics like plant proteins, changing fiber regulations, and what’s on the horizon. Dr. Slavin is a Professor in the Department of Food… Read more »
This blog explores the consumer perspective and market of digestive health. Read What Does Digestive Health Really Mean? to learn more about digestive health and some of the terms used in this blog, like microbiome and FODMAPs. Optimum digestive health has been a mainstay consumer desire for over 20 years, but it has been experienced an… Read more »
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