Blog

post-imgpost-img

Ten Key Health and Nutrition Trends for 2025

Feeding the world in a way that meets the needs of people and planet today without sacrificing tomorrow is driving exciting innovations for 2025 and beyond – towards an industry where nourishing, accessible and sustainable options are available to everyone, everywhere.

post-imgpost-img

Vitamin B12 and Its Role in Health and Wellness

Vitamin B12 is a water-soluble vitamin, also known as cobalamin, this cannot be made in the body and needs to be ingested through food, supplements, or medication. It is essential for red blood cell formulation, keeping your nerve and brain function healthy, production of DNA, and maintaining cell metabolism. Vitamin B12 is absorbed by the… Read more »

post-imgpost-img

USDA Implements Changes to Child Nutrition Program

The U.S. Department of Agriculture (USDA)’s recent updates to child nutrition standards have significant implications for the food industry, particularly for manufacturers that produce foods for school meal programs. These changes, which include stricter limits on added sugars and sodium and an emphasis on whole grains and locally sourced foods, require manufacturers to adapt their… Read more »

post-imgpost-img

Earth Day 2024: Exploring the Connection Between Nutrition and Sustainability

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 »

post-imgpost-img

Insights on Nutrition for Eye Health

Have you ever heard of the phrase “carrots can help you to see in the dark”? This long-standing belief originating from the second world war has been passed around millions of households throughout generations.1 This begs the question – can the food we consume improve our visual health? Not only is good nutrition important for… Read more »

post-imgpost-img

Training Your Immune System: Spotlight on Innate Immunity

Almost 100 years ago when childhood mortality due to infectious disease was high, Dr. Carl Naslund noticed a curious thing – Swedish children that had received a tuberculosis vaccine not only were protected from tuberculosis but were three times less likely to succumb to any disease compared to the children who weren’t vaccinated. Decades later,… Read more »

post-imgpost-img

A Guide to Addressing the Unique Health and Nutritional Needs of Women

Do you know your pro-biotics, pre-biotics, botanicals and supplements, from your vitamins, macro-nutrients and micro-nutrients?  All can help women manage their physical and emotional wellbeing, but what should you consider taking and when? “Nutrition plays a role in women’s health, both in managing different life stages and in promoting long-term health, but with so many options… Read more »

post-imgpost-img

The Future of Food Powered by Advancements in Enzyme Technology

The future of food production relies on significant advances in microbiology, bioprocessing, enzyme technology and artificial intelligence, in order to feed a growing population, set to reach almost 10 billion people by 2050, while also reducing the negative impacts of food production on the planet. Recent advances in synthetic biotechnological processes such as precision fermentation… Read more »

post-imgpost-img

The Benefits of Reducing Alcohol on Health and Mindfulness: In Conversation with Dr Lisa Ryan and Derek Brown.

Dr. Lisa Ryan, Head of Department of Sport, Exercise and Nutrition at Atlantic Technological University and Scientific Advisory Council member of KHNI discusses the benefits of reducing alcohol on health and mindfulness with Derek Brown, a renowned author, wellness coach, bartender and Founder of Positive Damage. Discover key insights into the benefits of reducing alcohol,… Read more »

post-imgpost-img

Ten Key Health and Nutrition Trends for 2024

Innovation in research and technology make 2024 an exciting time for nutrition and health in food and beverage. Our sixth annual edition of the KHNI Health & Nutrition trends explores the developments in research, technology, product development and the consumer landscape which are propelling the food and beverage industry, as well as global food system,… Read more »

post-imgpost-img

Top Health and Nutrition Content for 2023

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 »

post-imgpost-img

Video: Understanding & Improving Cognitive Health

 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 »

post-imgpost-img

The Gut Microbiota: The Secret to Athletic Success

The intestinal microbiome, a diverse community of microbes that coexist within our bodies, may hold the key to enhancing our athletic performance. Research has shown that athletes have a distinct gut microbiota profile compared to sedentary people. How does athletic performance affect the intestinal microbiota and how can it benefit those who are less active?… Read more »

post-imgpost-img

Sustainable Nutrition: The Mega Trend Shaping the Future of Food

Sustainable Nutrition is defined as the ability of food systems to provide sufficient energy and essential nutrients to maintain good health of the population without compromising the ability of future generations to meet their nutritional needs (A Path from Sustainable Nutrition to Nutritional Sustainability of Complex Food Systems). It is nutrition that is produced and delivered… Read more »

post-imgpost-img

Spotlight on Elderberry – A Natural Immune Health Support

The Elderberry Market In the wake of the COVID-19 pandemic, ‘natural’ proactive and immune health solutions have been highlighted as a growing area of consumer interest, with over half of global consumers outlining a willingness to use supplements if they had a greater understanding about the ingredients those supplements contain (1).  As consumers continue to… Read more »

post-imgpost-img

New European Legislation on Contaminants in Food Emulsifier E 471: What F&B manufacturers need to know.

The European legislation for Emulsifier E 471 (mono- and diglycerides of fatty acids) will be amended by the European Commission after recommendations by the European Food Safety Authorisation (EFSA). The updated specification for E 471 will be extended with additional contaminants commonly found in emulsifiers, i.e., Glycidyl Esters (GE) and 3-monochloropropanediol (3-MCPD). Mono- and diglycerides… Read more »

post-imgpost-img

The Role of Enzymes in Food

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.

post-imgpost-img

Reducing Food Waste: Benefits and Key Areas of Focus

Author(s): Orla Brady, MSc

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 »

post-imgpost-img

The Importance of Hydration

Author(s): Hilary McCahill, BSc, RD

The importance of hydration lies in its role in allowing the body to perform our internal processes effectively and efficiently. Learn more about hydration’s impact on physical health and mental health.

post-imgpost-img

Top Health and Nutrition Articles of 2022

In 2022, our experts focused on a few of the major factors influencing the world of food, beverage, and nutrition – the microbiome, food waste, and nutrients linked to health like fibre and omega-3 fats. These nutrition articles were the most popular among our readers from our content published last year.

post-imgpost-img

Kokumi: Taste or Texture? 

Author(s): Hilary McCahill, BSc, RD

Kokumi has been part of the Japanese culinary tradition for centuries. It is associated with foods that exhibit a fullness, succulence and craveability. Is it a taste? How does it work to improve flavor of food?

post-imgpost-img

Postbiotics – What Are They and How Are They Different from Other -Biotics?

Author(s): Tri Duong, PhD and Sara Llamas-Moya, PhD

A postbiotic is defined as a “preparation of inanimate microorganisms and/or their components that confers a health benefit on the host”. Emerging science on postbiotics is showing a role in digestive health and even mood for humans, as well as the potential to improve the safety and efficiency of our food supply by improving animal health.

post-imgpost-img

What is a Life Cycle Assessment (LCA)?

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.

post-imgpost-img

The Significance of Enzymes in a Sustainable Food System

Author(s): Angelica Schiavone, MSc and Shekhar Kadam, PhD

How are enzymes used to make food more sustainable? Learn about the importance of enzymes in reducing the environmental impact of food production of food categories like bakery, meat, fish, and brewing.

post-imgpost-img

Nutrition and Immunity – Science At-A-Glance

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 »

post-imgpost-img

Acacia’s Role as a Functional Fibre

Author(s): David Carr and Liz Lalor, BSc

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.

post-imgpost-img

Unified Nutrient Profiling in the EU – Are We Nearing the End of a 15 Year Journey?

Author(s): Sarah Burke, PhD

It has been more than 15 years since the EU published legislation limiting the types of claims that can be made on ‘unhealthy’ foods, but there is still not agreement on the exact nutrient profiles to be used. What challenges have led to this long journey, when can we expect unified guidelines on nutrient criteria for claims and front-of-labelling, and how will it impact the food and beverage market?

post-imgpost-img

Natural Flavourings, Extracts, and their Use in Organic Products

Author(s): Nicolas Barthes, BSc

Upcoming EU regulations will change which types of natural flavouring sources are acceptable in organic products. Nicolas Barthes, BSc walks through the legislation, how extracts are made, and how to decide which type of extracts are appropriate for different foods and beverages.

post-imgpost-img

Low-Calorie Beverages – Overcoming Challenges Using Sensory Science

Author(s): Peter Lee, PhD, Vikash Malik, PhD

Low-calorie beverages can be an important part of addressing high sugar and calorie intake, but many products do not succeed because key sensory factors are not addressed beyond sweetness. Tools from sensory and analytical sciences can be key to building back mouthfeel in beverages which have reduced levels of sugar.

post-imgpost-img

What Does Energy Really Mean?

Author(s): Heather Nelson Cortes, PhD

Energy can mean physical energy from calories, stimulation from caffeine, or mental focus from ingredients like adaptogens. Finding the best solution means knowing which benefit different consumers are looking for during each time of day.

post-imgpost-img

Make Haste on Food Waste

Author(s): Liz Lalor, BSc

The food currently lost or wasted globally is enough to feed 2 billion people. This article uses bread and bakery as a case study to review how individuals and food producers can take action against food waste.

post-imgpost-img

Flavour Masking Challenges in Plant-Based Meat Alternatives

Author(s): Peter Lee, PhD

Plant-based meat alternatives often have challenges with off-tastes like bitter, earthy, beany, astringent, and green. Understanding the chemistry and source of off-notes can help mask them efficiently without negatively impacting the nutrition.

post-imgpost-img

The Environmental Impact of Sugar Reduction

Author(s): Ben Majkszak, BS and Massimo Barbeni, PhD

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.

post-imgpost-img

How Do Probiotics Work?

Author(s): Maria Marco, PhD

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.

post-imgpost-img

Active Ageing – How Can We Optimise Plant Proteins?

Author(s): Ryan Hazlett, MSc

Plant proteins are seen as key to the future of the planet, but they may have some limitations for active ageing. This article reviews actionable strategies such as processing, protein blending, or targeting leucine content that can improve the ability of plant proteins to promote active ageing.

post-imgpost-img

KHNI Q Science Shorts – Exploring the Science of Mood and Food

Author(s): Aoife Marie Murphy, PhD

How can the foods we eat influence our mood? Has science been able to explain a link between food and mood? In this KHNI Q Science Short, Aoife Marie Murphy, PhD answers these questions and more. KHNI Q is a video series where scientific experts demystify the science behind healthier food.

post-imgpost-img

Active Ageing – Why is Protein So Important?

Author(s): Ryan Hazlett, MSc

Muscle is key to staying active at 50+, but ageing reduces our ability to activate muscle growth and repair, leading to a potential loss of up to 50% of our muscle mass between the ages of 30 and 80. Learn the science of why this happens, and how more protein can promote active ageing.

post-imgpost-img

Top Health and Nutrition Articles of 2020

2020 brought a lot of surprises for the areas of food, health, and nutrition. It changed the topics people wanted to learn about, foods people shopped for, prepared, and ate, and how each of us chose to cope with stress. Most importantly, it had many of us searching for science-based answers to many of our… Read more »

post-imgpost-img

Does the Keto Diet Help Endurance Athletes?

Author(s): Lisa Ryan, PhD, RNutr

The Ketogenic diet is a low carbohydrate, high fat (LCHF) diet Different dietary trends come into popularity at various stages and recent times have seen the resurgence of the low carbohydrate – high fat diet (LCHF) diet, this time in the form of ‘the ketogenic diet’.  This diet encourages less than 10% of total calories… Read more »

post-imgpost-img

The Dairy Matrix: Beyond Individual Nutrients

Author(s): Aoife Marie Murphy, PhD

Is dairy fat healthy or unhealthy? Why do we see recommendations to reduce saturated fat intake, while at the same time see headlines from studies showing full-fat dairy may be healthy for us? The answer lies in the fact that food can often be more than the sum of its parts. Dairy, saturated fat &… Read more »

post-imgpost-img

Soy’s Role in Health

Author(s): Aoife Marie Murphy, PhD and Michael Kemp, PhD, RD

Soy has received more attention in the past few years due to the growing popularity of plant protein and plant-based diets. However, there have also been mixed messages about soy in the media over the past few decades, which leaves many people confused about soy’s role in health. “Is soy unhealthy or healthy?” is the… Read more »

post-imgpost-img

Nutrient Density and the “Quality Calorie Concept”

Author(s): Gemma Velayos, MSc

Anyone who has ever been on a diet will be familiar with the terms ‘reduced calories’ or ‘counting calories’, but what about the other parts of a healthy diet, beyond calories? Nutrient density has a large role to play in a healthy diet. The high obesity rates globally suggest that on average, we consume too… Read more »

post-imgpost-img

The Impact of Social Isolation on Eating Behaviour and Nutrition

Author(s): Caoileann Murphy, PhD, RD

Staying at home with minimal human contact can significantly increase our feelings of loneliness. People of all ages may experience loneliness. However, older people, particularly those living alone and advised to “cocoon”, are especially vulnerable. Loneliness and social isolation can negatively impact our mental and physical health (1), in part through adversely affecting behaviours like… Read more »

post-imgpost-img

Immunity Nutrients At-A-Glance: Vitamin C

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 »

post-imgpost-img

Immunity Ingredients At-A-Glance: Beta Glucans

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 »

post-imgpost-img

Immunity Ingredients At-A-Glance: Probiotics

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 »

post-imgpost-img

Maintaining Healthy Muscles and Mobility in Older Adults During Social Distancing

Author(s): Caoileann Murphy, PhD, RD and Aoife Marie Murphy, PhD

People aged 60 years and over are a vulnerable group with respect to the recent COVID-19 pandemic. Measures to protect older people from contracting the virus include personal hygiene practices, social distancing and staying at home. These are extraordinary measures, and while it is vital for public health that these are adhered to, they can… Read more »

post-imgpost-img

Immunity Nutrients At-A-Glance: Selenium

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 »

post-imgpost-img

Immunity Nutrients At-A-Glance: Zinc

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 »

post-imgpost-img

Tips to Determine if a Sugar Should be Labelled “Added” or “Naturally Occurring”

Author(s): Noemi DiMartino & Wenjing Li, M.S.

What is the difference between sugar and added sugar? For those in the food and nutrition world, added sugar might be something we hear about every day. Global dietary recommendations continue to recommend reducing added sugar intake, legislation taxing added sugar content of foods or beverages is increasingly common, and the update to the nutrition… Read more »

post-imgpost-img

Is Your Breakfast Healthy or Not? Why Foods Like Eggs or Coffee Change From “Unhealthy” to “Healthy” Status

Author(s): Heather Nelson Cortes, PhD

Key takeaways: Dietary recommendations change because science develops new understanding It is key to focus on an entire food’s role in health, not just one nutrient or chemical within that food One of the most common criticisms of nutrition science is how confusing it can be. Recommendations will change from “eggs are unhealthy, avoid them”… Read more »

post-imgpost-img

Healthy Ageing, Ultra-Processed Foods, and Calorie Reduction: Key Takeaways from the 2019 FENS Conference

Author(s): Graham Doyle & Aisling Aherne, PhD, RNutr

Hosted in Dublin, October 15th to 18th, the 13th Federation of European Nutrition Societies (FENS) Conference is the premier European meeting in its field. The theme for this year’s conference was “Malnutrition in an Obese World – European Perspectives”, and featured a wide range of international speakers, covering the spectrum of nutritional science in plenary… Read more »

post-imgpost-img

The Future of Food Preference – What You Should Know from the 13th Pangborn Sensory Science Symposium

Author(s): Ciarán Forde, PhD, Keri McCrickerd, PhD, and Nikos Padigas, PhD

Key takeaways from Pangborn 2019: Eating experience and environment has a large impact on food preference. Researchers and those seeking to maximize food preference need to consider consumer experience, using immersive techniques (e.g. augmented reality) to collect more realistic data. Sensory cues can be used to design products that can help make the healthy choice… Read more »

post-imgpost-img

3 Hidden Challenges of ‘Natural’ Foods: Waste, Safety, and Appearance

Author(s): Emma Cahill, BSc, MSc

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 »

post-imgpost-img

Nutrition Benefits of Grass-Fed Dairy

Author(s): Niamh Hunt, PhD

Dairy products from grass-fed cows are in growing demand among today’s consumers, driven mostly by perceived health benefits and animal welfare concerns.1 This prompts the question: Are dairy products from grass-fed cows really better for us? Scientists at Teagasc Moorepark Research Centre, Cork and the APC Microbiome Institute, University College Cork have explored this and… Read more »

post-imgpost-img

The FODMAP Diet for IBS – An FAQ

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 »

post-imgpost-img

What Acrylamide is and How to Reduce It in Foods

Author(s): Eoin Lalor, BS

Why Acrylamide is in Headlines: European Consumer Organizations calling for stronger consumer protection Acrylamide is a suspected carcinogen that forms in foods with certain sugars and amino acids, when processed at a high temperature. Over the last number of years, rising awareness of it as a carcinogen has resulted in some governments introducing regulations with… Read more »

post-imgpost-img

What is Vitamin K2, and What Role Does It Have in Health?

Author(s): Nathan Pratt, PhD, RD

Vitamin K is well-known for its role in blood clotting, but the less well-known vitamin K2 may have important roles in bone health or even heart disease. When people think about vitamin K, they might think about the shot infants get in their foot right after birth because their bodies can’t make the vitamin yet.… Read more »

post-imgpost-img

Three Tips to Help You Be a Better Science Communicator

Author(s): Liran Christine Shan, PhD

Success of a scientist can hinge on how well we can communicate what we know Serving on scientific or government panels, being approached by media for expert opinions, explaining a technology or product to a sales team or prospective clients, giving a talk at a public education event, writing a blog article or social media… Read more »

post-imgpost-img

What is New on the Organic Front in the EU?

Author(s): Marianna Domolki, BS

The production of organic foods has been regulated at European level for quite a long time, EC Regulation 834/2007 of the European Parliament and of the Council (further: Regulation) laying down the principles and rules. However, since 2007 the organic farming sector of the EU has developed rapidly and as foreseen in the Regulation, a… Read more »

post-imgpost-img

3 Tips for Eating Healthy While Traveling

Author(s): Nathan Pratt, PhD, RD

It’s hard to focus on eating healthy when we’re traveling, whether it’s flying across the country on a business trip or driving 7 hours to see family for a holiday visit. The mood is hectic and to-do lists are long, so eating healthy often becomes an afterthought. Even worse, food often feels out of our… Read more »

post-imgpost-img

Consumer Attitudes Toward Calorie Reduction

Author(s): Aisling Aherne, PhD, RNutr & Nanette Solan, PhD

There’s a global focus on reducing calories in foods to improve consumer health, but one question many have is ‘which products do we focus on?’ Kerry’s recent study, ConsumerFirst, revealed useful insights into calorie reduction strategies for the food and beverage industry. Specifically, the results give guidance about which product categories and sub-categories where calorie… Read more »

post-imgpost-img

What is it About Legumes and Pulses?

Author(s): Nathan Pratt, PhD, RD / Wiwid Paramita, PhD

Legumes are some of the most nutritious foods on earth and one of the most environmentally sustainable protein sources. Read about legumes and how to incorporate them into products.

post-imgpost-img

Your Guide to the Gut-Brain Axis

Author(s): Suja Senan, PhD

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 »

post-imgpost-img

Are Fermented Foods the Same as Probiotics?

Author(s): Mary Ellen Sanders, PhD

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 »

post-imgpost-img

Processed Meats & Health – A Q&A With Our Nutrition Experts

Author(s): Aisling Aherne, PhD, RNutr & Aoife Murphy, PhD

Media coverage on the role of red and processed meat in a healthy diet is a constant back and forth between claims it will cause cancer to claims it can improve health.  We sat down with two of our nutrition experts, Aisling Aherne, PhD, RNutr and Aoife Murphy, PhD, to see what their guidance would… Read more »

post-imgpost-img

Three Trends from IFT 2018

Author(s): Nathan Pratt, PhD, RD

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 »

post-imgpost-img

Is 3D Printing the Future of Personalized Nutrition?

Author(s): Bryan Le, MA

Personalized nutrition has been around for a long time, but technology has brought it mainstream Dietitians have been doing personalized nutrition counseling for decades, but evolution of technologies and interest in food has brought personalized nutrition to the mainstream spotlight. This began with diet and activity trackers like MyFitnessPal, but has evolved to programs like… Read more »

post-imgpost-img

The Value of Fermented Foods for Health

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 »

post-imgpost-img

Probiotics: Dispelling Myths

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 »

post-imgpost-img

Fermented Ingredients for Natural Preservation

Author(s): Jennifer Wasieleski, M.S.

The food industry is constantly innovating to find clean label alternatives for food protection, allowing the removal of commonly used chemical preservatives from their products, such as sorbic acid, calcium propionate and sodium nitrite while still maintaining the functionality of those ingredients. The challenges that must be overcome when removing or replacing ingredients are substantial… Read more »

post-imgpost-img

Where Do Fibers Come From and What Role Do They Have in Food and Health?

Author(s): Bryan Le, MA

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 »

post-imgpost-img

MCTs and Coconut Oil for Weight: What Does Science Say?

Author(s): Rebecca Kinsella, MS

In the past decade, foods like coconut oil and bulletproof coffee have been in the headlines of countless nutrition news articles. One of the most common questions dietitians get asked is “what’s the truth about coconut oil, is it healthy?”. Scientific studies have shown that consuming certain types of dietary fats can reduce the amount… Read more »

post-imgpost-img

Top Health and Nutrition Content for 2017

To start off the new year, we wanted to take a look back at our most popular content in 2017. These topics will likely be influencing the food and nutrition world for time to come, so be sure to check them out and stay tuned for lots of great content in 2018! Top Blog: Nutritional… Read more »

post-imgpost-img

Webinar – Clean Label: More Than Ingredients

 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 »

post-imgpost-img

Highlights from the Food & Nutrition Conference & Expo 2017

Author(s): Jenna Mills, MS, RD

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 »

post-imgpost-img

The Role of Sensory Science in Nutrition (Video)

Sensory science could be seen as a traditional way to validate the sensory aspects of a food, or it could be seen as a way to strategically link nutrition to food choice. Ciaran Forde, PhD, a researcher in the area of sensory science and food choice, discusses why he thinks sensory science is evolving to… Read more »

post-imgpost-img

Finding New Ways to Deliver on Existing Consumer Trends

Author(s): Nathan Pratt, PhD, RD

To see the horizon of nutrition in the world of food ingredients, processes, and technologies, there’s no better place to go than the annual Food Expo of the Institute of Food Technologists. Each year, over 20,000 attendees and more than 1,000 exhibitors come to share their latest developments in food technology. The Kerry Health and… Read more »

post-imgpost-img

Using Natural Flavors to Deliver Taste with Nutrition

Author(s): Celia Chee, MS

The Role of Flavors in Nutrition With busy lifestyles, many consumers are relying on the food industry for convenient and affordable sources for meals. There is a big emphasis not only on the cost and nutritional value of these options, but also on the taste and eating experience from the purchased items. Flavors play an… Read more »

post-imgpost-img

What Digestive Health Benefits Do Consumers Want?

Author(s): Caroline Cummins, MS, RNutr

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 »

post-imgpost-img

What Does Digestive Health Really Mean?

Author(s): Barbara Hopkins, MMSc, RD, LD

Digestive health is one of the top 10 nutrition trends for 2017, but what does it mean? This blog takes a closer look at what digestive health really means.

post-imgpost-img

Does Low-Fat Still Matter?

Author(s): Mindy Hermann, MBA, RDN

After decades of emphasis on the importance of low-fat diets, guidelines are now shifting toward emphasis on the quality of fat instead of the quantity.

post-imgpost-img

Science Supports Soy for a Healthy Diet

Author(s): Michael Q. Kemp, PhD, RD

Soy is a plant that originated in Asia and is now grown in many places around the globe. The plant’s beans (the soybeans) can be eaten on their own (like edamame) or used to make soy foods (like tofu, miso, tempeh, soy milk and soy sauce).

post-imgpost-img

Summing Up Added Sugars for Nutrition Labelling

Author(s): Aisling Aherne, PhD, RNutr

The addition of added sugars as a component of nutrition labels left the food industry with many questions. Learn what is considered an added sugar, why it’s being added to the label, and strategies for the future.

post-imgpost-img

Dairy Science and Consumer Perception Realign

Author(s): Mindy Hermann, MBA, RDN / Nathan Pratt, PhD, RD

Dairy delivers outstanding nutrition benefits across all life stages and its future is looking positive among consumers. Learn dairy’s role in health and how to capitalize on the favorable shift of dairy among consumers.

post-imgpost-img

The Retiring Nature of Taste Perception

Author(s): Satya Jonnalagadda Ph.D., MBA, RD

The taste of food changes as we get older, so products targeted toward aging populations require different taste profiles than other populations.

post-imgpost-img

Snacking Under the Nutrition Lens

Author(s): Mindy Hermann, MBA, RDN

Learn how to change snacking from an eating occasion associated with high calorie food to one that helps deliver the nutrients our body needs in an convenient way.

post-imgpost-img

Turning Fussy Young Eaters into Foodies

Author(s): Orlaigh Matthews RNutr

Picky eating can be a barrier to helping children eat a balanced diet, but the strategies in this blog can help children overcome picky eating to become a lover of all foods.

post-imgpost-img

Tipping the Balance toward Moderation

Author(s): Satya Jonnalagadda Ph.D., MBA, RD / Sheelagh Pentony

The more we learn about nutrition science, the more we see that the traditional “diet” technique typically leads to regaining of weight. Small, cumulative behavior changes are much more effective, making moderation key.