As of July 2025, Aisling moved into her current role as Senior Nutrition Scientist for the KHNI. In 2000, Aisling graduated from University College Cork with a PhD in Nutritional Biochemistry. Aisling has over 25 years of experience working in nutrition communications across academia, research, pharma, and food industry. In 2022, Aisling certified as an Accredited Menopause Specialist. Aisling is the Chair of Nutritionists in Industry, a Registered Nutritionist (RNutr), Fellow of the Association of Nutrition (FAfN), Fellow (FIFST) and Chartered Scientist (CSci) with the Institute of Food Science and Technology. Aisling is very passionate about nutrition and nutrition science communications.
This is a very interesting article that was first posted in June 2025, and due to its popularity the KHNI would like to draw your attention to this informative read. Over the past decade, the global prevalence of obesity has escalated to alarming levels, prompting significant public health concerns. In 2022, approximately 1 in 8… Read more »
The elderberry plant, Sambucus nigra L., possesses a rich history, deeply embedded in traditional medicine and folklore across continents for centuries 1, 2. Various parts of the plant, including the bark, leaves, flowers, and berries, were utilized by ancient and native cultures for a wide array of medicinal and practical applications. This long history as… Read more »
The role of hydration in the body The human body is composed of approximately 55 – 60% water, and it constitutes 95% of the eyes, 83% of blood, 75% of muscles and the brain, 22% of bones. This water is distributed between intracellular fluid (ICF), which makes up about two-thirds of the body’s water, and… Read more »
Salt intake is significantly higher than the daily recommendation in many countries. What is being done globally to reduce salt intake, and how effective have these strategies been?
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 »
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 »
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 »
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 »
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