Scientific Advisory Council acts as catalyst for innovation
Monday 8 August, 2016Members 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 programme. The meeting also allows Council members to incorporate key research findings from academic settings into products and ingredients that reach the consumer to improve their health.
The group shared 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.
Sharon Donavan, PHD, RD, Professor of Nutrition at the University of Illinois, Urbana-Champaign, spoke to the group about upcoming opportunities to improve nutrition for infants and children. Joanne Slavin, PhD, RD, Professor of Food Science and Nutrition at the University of Minnesota, gave insights on how the new Dietary Guidelines for Americans will impact product development and package labeling. Additionally, Executive Vice President of PolyScience Consulting and Chief Scientist for Daedalus Humanitarian Roger Clemens, DrPH, sparked a lively debate discussing clean label and food safety.
To further share expertise, guest speaker Stuart Phillips, PhD, Professor in Kinesiology at McMaster University, led discussions on healthy ageing and performance nutrition. Taste science and consumer preferences was also explored by guest speaker Christopher Simons, PhD, Assistant Professor Food Science and Technology at Ohio State University.
An integral part of the Kerry Health and Nutrition Institute, the Scientific Advisory Council produced insights that are now available on the Institute’s website, including:
- Summing Up Added Sugars for Nutrition Labelling by Aisling Aherne, PhD, RNutr. The blog answers the questions surrounding what added sugar labeling requirements on food packages will mean for product developers.
- Love for Legumes in Dietary Guidance and Product Innovation, an article by Nathan Pratt, PhD, RD and Wiwid Paramita, PhD, showcases the plentiful pros of consuming legumes and identifies strategies for how the industry may incorporate these nutritious ingredients into tasty products.
- Three Things You Need to Know about Protein for Exercise Performance by Eimear Gleeson, PhD, RD, outlines key methods of optimising protein intake to improve exercise performance.
- Red Meat Can Still be ‘What’s for Dinner’ by Michael Kemp, PhD, RD, rethinks the risk of consuming red or processed meat and provides strategies for incorporating these foods into a healthy diet.
- Why Don’t Athletes in the Olympic Village Shake Hands? a blog by Caroline Cummins, illustrates the impact illness can have on training and competition performance of elite athletes and nutritional strategies to reduce illness risk.
“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,” said Satya Jonnalagadda, PhD, RD, MBA, Global Director for Nutrition at Kerry. “Sharing up-to-the-minute insight with the food and beverage industry in the form these five blogs is our way of living up to that promise.”
To find out more, visit the Kerry Health and Nutrition Institute website.