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We work with other experts to develop better scientific approaches to
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Blog


Nutritional Benefits of Plant Proteins Taking Root with Consumers

Authors(s): Orlaigh Matthews, RD and Satya Jonnalagadda, PhD, MBA, RD

Plant sources of protein offer many benefits for health and the environment. These benefits are aligning with consumer values and creating a demand for more plant proteins in food.


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Webinar: How can Nutrition Address the Immune Health Needs of Today's Consumer?

Authors(s): Kelly Blaszczak, MBA and Donald Cox, PhD

This webinar takes a full view of the immune health space including a look at the market and consumer demand and how nutrition can play a key role in immune health.


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Packing Real Fruit and Vegetables into Foods and Beverages

Authors(s): Travis Barlow, BS

It can be challenging to deliver the nutrition of fruits and vegetables into foods without compromising on the taste consumers expect. The technique of vacuum freeze drying is one way of overcoming this challenge.


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Moving From Weight Management to Weight Wellness

Authors(s): Barbara Lyle, PhD

The prevailing though behind weight management in recent years has moved from dieting for weight loss to preventing weight gain with lifelong behaviors.


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Nutrition for Children and Adolescents is a Balancing Act

Authors(s): Barbara Lyle, PhD

Nutrients are essential to achieve key milestones in growth and development for children and adolescents. Consuming these in the right amounts while keeping calories in check is essential for lifelong health.


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Science Supports Soy for a Healthy Diet

Authors(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).


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Setting the Course for Lifelong Health: Nutrition for Mother and Baby

Authors(s): Mindy Hermann, MBA, RDN

A mother’s diet impacts the nutritional composition of breastmilk, but it can be difficult for mothers to meet their nutrient needs with a standard diet. Products targeting this population may reach an untapped market.


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Whey: A Shining Example of Sustainability Driving Innovation

Authors(s): Sara Llamas Moya, PhD

Whey, previously a by-product of cheese-making previously used as fertilizer or thrown away, is now the most well-known ingredient in the sports industry. Identifying nutritious ingredients from by-products is one way to drive innovation.


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Three Themes of Innovation: Highlights from IUFoST 2016

Authors(s): Albert McQuaid, PhD / Nathan Pratt, PhD, RD

Collaboration is key to address global food and nutrition programs – read about three major themes that are driving innovation globally.


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What is the science behind gluten-free? A handy FAQ

Authors(s): Michael Q Kemp, PhD, RD

Read the science behind why some people choose to eat a gluten-free diet.


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Why Don't Athletes Shake Hands in the Olympic Village?

Authors(s): Caroline Cummins, MS, RNutr

High-intensity exercise loads can actually weaken our immune system, making elite athletes susceptible to illness. Foods which support the immune system can help athletes fight off illness.


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Red Meat Can Still Be 'What's for Dinner'

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

The World Health Organization classified processed red meat as a carcinogen, but what is the actual risk and how can we still fit red meat into a healthy diet?


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Three Things You Need to Know About Protein for Exercise Performance

Authors(s): Eimear Gleeson, PhD, RD

There is more to protein than just the amount we eat when it comes to maximizing performance and muscle health.


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Love for Legumes in Dietary Guidance and Product Innovation

Authors(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.


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Summing Up Added Sugars for Nutrition Labelling

Authors(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.


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Dairy Science and Consumer Perception Realign

Authors(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.


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The Retiring Nature of Taste Perception

Authors(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.


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Immune System, What’s Your Function?

Authors(s): Donald J. Cox, PhD

What is the immune system? How does it work and how can we support it through nutrition? This blog answers these critical questions.


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Snacking Under the Nutrition Lens

Authors(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.


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Turning Fussy Young Eaters into Foodies

Authors(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.


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Tipping the Balance toward Moderation

Authors(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.


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