New Nutrition Insights Published After Kerry Health and Nutrition Institute Meeting

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08 Aug 2016 --- The Kerry Health and Nutrition Institute have published a serious of academic articles after meeting with top nutrition experts for an insight and innovation session.

Members of Kerry’s Scientific Advisory Council, made up of recognised leaders in nutrition science and research, recently met with a 50-strong cross functional team of Kerry’s top taste and nutrition experts for an insight and innovation session.
 
Members of the Council meet with Kerry advisors twice a year to provide evidence-based insights and advice to help advance Kerry’s taste and nutrition solutions and research program. The meeting also provides an opportunity for Council members to incorporate key research findings from academic settings into products and ingredients that reach the consumer to improve their health.
 
The group explored scientific advancements and hot topics such as healthy ageing, Performance Nutrition, taste and sensory science, clean label, and policy changes impacting the food and beverage industry.
 
Following the most recent meeting, Kerry’s nutrition team published five new blogs on the Kerry Health and Nutrition Institute spanning all of the nutrition topics covered.
 
Topics covered include the consumption of red meat, using protein for exercise, dietary guidance surrounding legumes, added sugars for nutrition labeling, and a topical piece on Olympians avoiding sickness.
 
Satya Jonnalagadda, PhD, RD, MBA, Global Director for Nutrition at Kerry explained, “The primary goal of the Kerry Health and Nutrition Institute is to help translate the science and policy of nutrition into actionable intelligence for the food and beverage industry. Sharing up-to-the-minute insight with the food and beverage industry in the form of these five blogs is our way of living up to that promise.”

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Kerry Global Technology & Innovation Centre

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Kerry is responding to consumer demand for real ingredients with better, more authentic and nutritious taste experiences. With 40 years’ experience and 24,000 staff on six continents, Kerry has a renewed focus on Taste & Nutrition where the science of taste merges with the science of nutrition. They combine a deep understanding of taste with an in-depth knowledge of people, culture, life stage and daily nutritional needs. By partnering with Kerry, customers are taken on a journey to make food, beverage and pharma products that people enjoy and feel better about. Kerry calls this Leading to Better.

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