The Kerry Health & Nutrition Institute (KHNI) in celebration of a decade of innovation and scientific discovery, hosted a webinar on Friday, January 24th, 2025, broadcasted from Singapore. This special event showcased key health and nutrition trends shaping consumer preferences in the South East Asia region, and explored the Future of Sustainable… Read more »
Companies are facing increasing regulatory and consumer pressure report robust sustainability metrics and targets. Consumers have become more educated about sustainability and are actively researching product claims and expose greenwashing. In response to these pressures, companies are increasingly adopting regenerative agriculture practices which offer a sustainable solution to progress their ambitious sustainability commitments. What… Read more »
Members of the KHNI Scientific Community had the privilege to attend and present research at the 22nd World Congress of Food Science and Technology in Rimini, Italy. The attendees ranged from academic researchers, government body representatives, students, food scientists from industry and many more. There was great interest in the poster and paper on the… Read more »
Can you quantify the value of extra shelf-life days in food? As a consumer, it can allow for more time in a busy life to eat foods before they end up as unintended waste. This time can be about saving money and protecting health. For the industry, it can be about longer and more resilient… 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 »
KHNI has determined that Sustainable Nutrition is a key Mega Trend shaping the industry in 2024. Food is at the heart of one of the biggest challenges of our time – how do we feed a growing population whilst managing the accelerated environmental degradation of our planet? We urgently need to find solutions. It… Read more »
In recent years, the importance of ensuring that the food we eat is sustainably sourced and nutritionally complete has been to the forefront for consumers and policy makers alike. Many governments globally have begun to incorporate sustainability into their country’s food based dietary guidelines (FBDGs). They wish to ensure that the food that they recommend… Read more »
With the global population predicted to grow to 9.7 billion by 2050, there is increased focus on sustainable food production to meet rising demand worldwide. One major consideration is how food production contributes to food waste and how food waste impacts the world. In this article, we take a holistic and collaborative approach to understanding… Read more »
Global conditions like sodium reduction initiatives and disruptions in supply and pricing of lactic acid mean acetates are getting increased attention. Here, we describe their efficacy as a preservative to reduce food waste and sodium content in meat.
What will the future bring for transparent measurement and communication of nutrition information, environmental measurements, and our food system? Our experts review existing and future tools that can help guide meaningful change to the future of food in this on-demand webinar.
Over 170 million tonnes of sugar are consumed annually, resulting in increased risk of obesity and chronic disease for many as well as production of substantial CO2 emissions, land, and water use. Sugar alternatives that can improve both health and sustainability outcomes can be an important tool for the future health of the planet.
Addressing sustainable nutrition is top-of-mind globally, but optimising for nutrition and sustainability can impact taste of foods and beverages. Learn about the role of taste science in tackling challenges that come with sustainable nutrition initiatives like sugar reduction and plant-based eating.
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.
Food protection and sustainability go hand-in-hand, and audacious innovation is key to minimizing food waste. Watch the full recording of this expert-led webinar to learn more.
What if we could turn waste into a sustainable protein source? This is what researchers are exploring through studies on the black soldier fly larvae.
In this webinar, learn: How we can optimize plant based protein for taste and nutrition – what we do and don’t know about healthy diets and the role of protein sources How we can optimize new plant-based proteins for the environment – highlighting the trade-offs and unknowns of plant-based protein development Which new protein sources… Read more »
Conscious consumers want to feel that a food or beverage aligns with their beliefs, which has led to a push for claims like ‘free from artificial colors or preservatives’, ‘organic’, and ‘made with natural ingredients’. Consumers who seek foods that they perceive as natural and healthy don’t offer the industry a consistent definition of what… Read more »
In a recent article, dietitians weigh in on ways to reduce food waste in the kitchen. Food waste continues to be a major concern globally, and consumers are catching on. Although the list below is targeted toward ways individuals can reduce food waste in their kitchens, they provide some insights into strategies for foodservice or… Read more »
Summary (scroll down for an infographic summary) Speakers What’s Driving the Clean Label Movement? Practical Insights – Joseph Borchardt, Strategic Marketing Director, Kerry Nutrition & Healthy Food: Behind the Label – Nathan Pratt, PhD, RD, RD&A Scientist, Nutrition, Kerry Healthy eating has never been more talked about, and the ‘free-from’ trend has been dominating… Read more »
October 16th is World Food Day, a celebration of the founding of the Food and Agriculture Organization (FAO) of the United Nations. The goal of World Food Day is to improve awareness of hunger worldwide, and encourage action by those who can help. According to the FAO: The world produces enough food to feed everyone,… 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 »
View “Plant Proteins – Overcoming Inherent Hurdles” sponsored by the Kerry Health and Nutrition Institute at this link. Summary As mainstream consumers become more aware of protein’s benefits in supporting active lifestyles, muscle health, weight wellness and cardiometabolic health, they are fueling demand for protein, and interest in plant proteins is also rising. The market… Read more »
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