29 Sep 2022 --- During the White House’s first conference on nutrition and health since 1969, many health professionals and organizations voiced their support for several proposed resolutions... Read More

15 Sep 2022 --- As consumers become ever more demanding, the need for companies to differentiate themselves becomes apparent. Individuals want to feel well, both physically and mentally, and seek... Read More

13 Sep 2022 --- Researchers in a BioActor funded study have found that the polyphenols hesperidin and punicalagin present in the company’s citrus and pomegranate complex (CPC) Actiful, given... Read More

06 Sep 2022 --- As September marks Healthy Aging Month, the industry is tapping into innovation to advance this space. Healthy Aging month aims to spread awareness of the advantages of aging and... Read More

22 Aug 2022 --- Scientists and industry alike are eyeing the possibility of remodeling dietary recommendations to include a daily recommended intake of live microbes, which contribute to human gut... Read More

26 Nov 2021 --- Creating film coatings free from titanium dioxide (TiO2) in light of the EU ban can present a host of difficulties, including the loss of opacity and strength. Tony McGorisk, European commercial director of Kerry’s pharma business, explains how the company mixes alternative excipients and uses concepts from the food industry to overcome these challenges.

19 Jun 2020 --- Before the pandemic, immunity was already a mainstay of the nutrition space. It is now seeing a surge in demand as consumers turn to supplementation to build up resilience from infection. Laura Collins details the latest proprietary data from Wellmune, a Kerry brand, which examines this shift in consumer awareness and trending usage of healthy lifestyle ingredients in fortified beverages, foods and supplements.  

14 May 2019 --- Functional foods innovators must look beyond the complexities of achieving health claims by communicating directly to early adopters. Furthermore, platforms such as personalized nutrition will accelerate and solutions to reduce stress and enhance sleep quality hold vast potential for growth. This is according to Albert McQuaid, Global Chief Technology Officer at Kerry Taste & Nutrition.

01 Apr 2019 --- Personalized nutrition is a broad term, which could encompass considering from on one side personalizing to someone’s gender, age or health condition, or you could go right to the other end of the spectrum where you can personalize based on genetics or gut microbiome. For Aoife Marie Murphy of Kerry, it is open to the consumer and what they really feel like. "We know that millennials are very interested in technology and are very interested in these customized solutions and want to have products that are unique to them. They want to have products that are targeted to themselves, so this area of personalized nutrition does feed into this need for inherently healthy products," she notes.

18 Mar 2019 --- Technological advances, including wearable nutrition tracking devices and microbiota mapping tools, present new potential to address an aware consumer, who is interested in tailored nutrition concepts that specifically work for them. “Technology has made people aware of their own behavior for the first time, as people are wearing these devices and using them,” Dr. Lisa Ryan, Head of the Department of Natural Sciences at Galway-Mayo (GMIT) in Ireland, tells NutritionInsight. “One of the targets of public health in the past was to make people more aware of what they were doing. It is now about harnessing that awareness and driving it into further good. People are really engaging with their health and wanting to try to do something to address it. Our challenge is to be able to allow them to do so.”

12 Sep 2022 --- Supporting heart function is a top priority for consumers of all ages as they focus on maintaining their health. In fact, improving heart health was the number one benefit of functional foods, beverages, and supplements cited as desirable among Gen X and older adults. Learn more with our latest infographic.

01 Dec 2016 --- Key suppliers offer their thoughts on key food industry trends to watch. What will be the key consumer trends driving the food industry forward in 2017 and how are they impacting supplier R&D development?

01 Oct 2016 --- With sales to over 140 countries worldwide, Kerry, the Taste & Nutrition company, has grown to become a highly successful public company, having achieved sustained profitable growth with current annualized sales in excess of €6 billion. "We clearly see that future growth in the market is going to be driven by combining taste with nutritionally optimized food."

12 Sep 2022 --- September is the month dedicated to healthy aging, Shaklee and Kerry provided insights and ingredient information on healthy joints, skin and energy levels. Research this week showed seaweed extract may have positive effects on skin and healthy aging, and a potential link was found between fasting and epilepsy according to researchers at Boston Children’s Hospital. 

29 Aug 2022 --- This week’s NewsBite podcast discusses how live microbes may shape dietary recommendations, the fiber gap linked to western diet and that a majority of CBD products in the UK are tainted with illegal substances.

04 Apr 2022 --- This week’s NewsBite podcast details how the food as medicine movement is being hampered by widespread misinformation. Else Nutrition released Else Super Cereal, a plant-based baby cereal, while Kerry completed its acquisition of Natreon.

04 Oct 2021 --- This week’s NewsBite podcast explores AAK bringing Progress Biotech’s algae-based DHA to the infant formula market. Meanwhile, a Kerry study found that Wellmune’s immunity benefits are not transferable, and Abbott announced a US$45 million annual investment into its new center for malnutrition solutions.

28 Jun 2021 --- This week’s NewsBite podcast explores the latest innovations in alternative proteins, as showcased at Future Food-Tech. Kerry revealed that the lines between supplements and functional F&B are blurring amid a pandemic-spurred rising interest in immunity. Meanwhile, Limagrain Ingredients launched a fiber-rich wheat flour to “help fill the fiber gap.”

30 Aug 2022 --- Is the science linking intake of live microbes to human health strong enough to see a formal daily recommendation for their consumption in the future? How would that impact the consumer and food industry landscape? 

04 May 2022 --- The appetite for new plant-based foods shows no sign of slowing down. Consumers are demanding more from meat and dairy alternatives, which has accelerated innovation in this category, creating a diverse market with a variety of formats to choose from. Food-technology is advancing rapidly to catch up with the pace of the market, providing novel solutions to taste, texture and nutrition. With 10 billion people to feed sustainably by 2050, the plant-based journey is only beginning.  

01 Dec 2020 --- Food waste is a major issue and is caused by elements including distribution limitations, food safety and quality issues, along with misconceptions over when food is spoiled. In this Kerry Health and Nutrition webinar, experts explore how industry can better address wastage while maintaining the high quality that consumers demand.

08 Sep 2020 --- Plant-based proteins are often perceived as being a healthier and more environmentally-friendly option and can play a key role in reducing the environmental footprint of food production systems. However, this should not overshadow that the over-reliance on a limited number of crops can cause issues such as water scarcity, deforestation and biodiversity loss in some parts of the world.

31 Mar 2020 --- Fermented foods have appeared on countless food and nutrition trends lists this year, seemingly rocketing to a top industry priority in a very short period of time. We’re seeing the word ‘fermented’ find its way into all aspects of food and beverages, not just cultured foods or probiotics. When a trend grows this quickly, confusion and misinformation can often grow with it, making it hard to understand the best way to navigate this space. In this webinar, the experts answer some of the biggest questions created in the wake of the rapidly growing fermented food trend.