Premenstrual disorder (PMD) encompasses a spectrum of symptoms experienced by women in the luteal phase of the menstrual cycle, manifesting as physical, emotional, and behavioral changes that can significantly impact daily life. While the exact cause of PMD remains multifactored and complex, emerging research highlights the influential role of diet and the gut microbiome in… Read more »
Many people are familiar with probiotics and the health benefits they can have, like digestive health and immunity, but how do they actually work in the body to cause a health benefit? Some interact with other microorganisms in our microbiome, while others interact directly with the body’s organs.
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 »
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 »
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 »
This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.0 CH for their participation in this program. For more information, please visit ift.org/certification or email ifscc@ift.org. Fermented foods have appeared on countless food and nutrition trends lists this year, seemingly rocketing to a top industry… 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 »
In a recent article on Nutrition Insight, our Scientific Advisory Council member Dr. Maria Marco answers key questions about the future of digestive health, including: How can the microbiome space inform food product development? What are the key opportunities for the food industry in gut-health? How important is the nutritional aspect of fermented foods? Read… 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 »
What sparked the conversation about personalised nutrition? To nutrition scientist Dr. Aoife Marie Murphy, two things stand out: the emergence of research on the gut microbiome alongside development of technology focused on tracking exercise and nutrition uniquely for each individual. Hear more about Dr. Murphy’s perspective on what drives personalised nutrition, and learn her thoughts… Read more »
Summary (scroll down for an infographic summary) Consumers across all psychographics and life-stages are seeking better digestive wellness. Weighing the evidence on claims and technologies is the best way to know what benefits you’re offering consumers. In this webinar, learn about established claims, dive into what consumers are seeking out in each region, and get a crash… Read more »
Long before we knew about a gut-brain axis, people have experienced events that impact both their brain and their bowels. For me, one I recall quite vividly is waiting for my name to be announced at a public speaking event. While I waited, all that I could think of was “should I fight it out… 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 »
IFT 2018 – over 23,000 people came together to learn the latest and greatest updates in food science and innovation. Walking the expo floor, a few things stood out. At this point in the world of the food and beverage industry, clean labels and protein are almost table stakes for many products, so I wanted… 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 »
Get monthly updates about our newest expert-created content, upcoming webinars, and more.
Subscribe
