Reducing sodium intake to promote vascular health has been a key public health initiative for decades. Awareness campaigns and reduction in sodium content of packaged foods by food manufacturers have been the main strategies of this public health initiative. In a recent study, researchers at the University of North Carolina asked the question “Did the… Read more »
Is your probiotic-containing food providing you the benefit you think it is? A recent review conducted by professors at the University of Toronto and published in the journal Nutrients, found that, although most probiotic food products contain bacterial strains that have been shown to have health benefits, the amount of probiotic bacteria contained in foods is often much lower… Read more »
With June underway, you may have seen more information about dairy than you’re used to in other months. June 1st is World Milk Day and June is National Dairy Month in the United States, which might make some of us wonder what’s the big deal with dairy? Dairy is included in many global dietary recommendations… Read more »
Sugar continues to dominate the limelight for both consumers and policymakers, but these discussions can often leave us with many questions. What are the health effects of eating too much sugar? Does it matter what kind of sugar? The consumer demand for products low in sugar can also be technically challenging for food scientists due… Read more »
Energy is a top functional benefit consumers seek from food and beverages, and one ingredient we all strongly associate with energy is caffeine. This has led to a surge of products in non-traditional categories containing caffeine, from energy bars to potato chips. This gives us plenty of choices to get our caffeine buzz, but could… Read more »
Kerry’s partnership with the World Food Programme is set to improve nutrition of meals at school by working with local communities, farmers, and national stakeholders.
Food & Nutrition magazine covers stabilizers, thickeners, and gelling agents and their role in food.
A study recently published in the clinical journal Nutrition hints at the potential for Wellmune to improve general immune health during ageing.
New research shows dark chocolate may reduce the oxygen cost of exercise
The benefits of probiotics may extend to improving quality of life for allergy sufferers.
Food and Nutrition magazine continues their educational piece on food additives with a dive into food preservatives.
Learn about the role of food additives and regulations in place to ensure their safety.
Although most parents understand the importance of healthy eating for their children, only a third feel confident they are shaping these healthy behaviors for their kids.
Study of the Women’s Health Initiative cohort suggests that diets high in vegetables, fruits, fish, and whole grains may have anti-inflammatory effects that could help maintain bone mass and prevent fractures in some women.
The theme of National Nutrition Month is “Put Your Best Fork Forward” this year, emphasizing the importance of small behavior changes.
The aging population is growing and is susceptible to “nutrition frailty”, which can decrease quality of life, mobility, and dependence in later years. This review identifies possible nutrition solutions to support resilience in aging.
The studies described here show that whole grains can improve energy balance, gut health, and immune health markers.
Wondering what’s on the horizon for health and wellness for the industry in 2017? Check out this handy visual.
Obesity may influence our ability to retain or improve our memory as we get older.
Alternative sweeteners have been determined to be safe for foods and effective at reducing calories, but consumption has been increasing and many consumers still seek to avoid them in their foods.
In our later years, loss of brain mass is a common occurrence and could impact cognitive health. This study describes a possible link between brain volume and diet.
A review of the most viewed content on the Institute website
Tips on finding realistic approaches to weight loss instead of fads that sound (and are!) too good to be true.
A summary of Daily Values and unit changes on the Nutrition Facts Label
We take a look at some of the most common nutritional remedies used for fighting the common cold.
The holidays can be a chaotic time for healthy eating when the tide of tasty treats rolls in. Here are some dietitian tips to set you up for success.
Leucine is key when it comes to stimulating muscle protein synthesis, but all proteins contain different levels of this vital amino acid.
A recently published clinical study has found that Wellmune can protect children from illness.
Kerry authors explore the roles that functional foods, individuals, government and the food industry can play in the fight against obesity in a new article published on AP Food Online.
Improving diet and lifestyle continues to be a vital component in the strategy to prevent cardiovascular diseases.
Scientists recently attempted to identify areas for dietary intervention and improvement in the area of snacking by answering the questions “What is a snack?”, “Why do we snack?”, and “what food choices are people making when they snack?”
In May 20, 2016, the U.S. FDA took a major step in making sure consumers have updated nutritional information for most packaged foods sold in the United States to aid informed decision-making.
A recent review, Dairy Foods: Current Evidence of their Effects on Bone, Cardiometabolic, Cognitive, and Digestive Health.
One of the enduring health challenges with ageing is the loss of lean tissue mass or muscle. Protein is a critical nutrient for building muscle.
BELOIT, WI, ─ January 18, 2016 – Wellmune®, the immune strengthening bakers yeast beta glucan used in food, beverages, and supplements, helps to keep children significantly healthier by decreasing episodes of common childhood illnesses.
Read about strategies to approach the complex public health initiative of sodium reduction