Our most popular content among our readers in 2019 reflects what we do best: digging into the science behind the most popular trends in nutrition, food, and health. Most-read articles from 2019 1. Nutritional Benefits of Plant Proteins Taking Root with Consumers The plant-based trend continues to surge, so it’s no surprise this article topped… Read more »
The recent Kerry Health and Nutrition Institute white paper, Umami: The Taste that Perplexes, has inspired numerous conversations in the food and beverage media on topics ranging from plant proteins to nutrition for healthy ageing. As the fifth taste, umami is a flavor seeing increasing popularity and interest around the world. Authored by Dr. Nancy… Read more »
Whole grains are consistently linked to health benefits, yet few people around the world eat enough of them. Only 8% of adults in the United States meet their recommended intake, for example. The International Food Information Council recently published a great summary on whole grains that answers key questions like: What makes a whole grain… Read more »
A new study published in Food Research International has shown that GanedenBC30 probiotic has benefits for immune health and digestive health in kids. Specifically, it can reduce how often kids show cold symptoms like nasal congestion, itchy nose, and hoarseness. It also had positive effects on digestive health measures like flatulence frequency and stool consistency.… Read more »
In a recent article on Nutrition Insight, our Scientific Advisory Council member Dr. Maria Marco answers key questions about the future of digestive health, including: How can the microbiome space inform food product development? What are the key opportunities for the food industry in gut-health? How important is the nutritional aspect of fermented foods? Read… Read more »
A new study published in the journal Obesity Reviews finds the answer seems to be “yes”, sugar taxes are working. The analysis showed that the equivalent of a 10% tax on sugar-sweetened beverages (SSB) is associated with an average of a 10% reduction in beverage purchases and dietary intake of SSBs. The systematic review and… Read more »
A recent study published in the Journal of Nutrition has found that during weight loss, those who increase their fiber intake the most lost the most weight and are also able to stick to their recommended diet plan more effectively than people who do not increase their fiber intake. In the POUNDS Lost (Preventing Overweight… Read more »
The Kerry Health and Nutrition Institute are delighted to announce that Maria Marco, Ph.D. has been appointed as a Scientific Advisor to the Kerry Health & Nutrition Institute. Supported by Kerry’s science and nutrition teams, the aim of the Kerry Health and Nutrition Institute’s Scientific Advisory Council is to guide Kerry’s research and innovation teams… Read more »
In the United States, over 90% of people consume more than the recommended intake The majority of the population in France (89%), the UK (83%), and Mexico (44%) also fail to meet recommendations from the World Health Organization (WHO). Potassium chloride is one way to reduce sodium content of foods, potentially helping people meet sodium… Read more »
Low-calorie sweeteners are go-to solutions for sugar reduction in foods and beverages, but it can be hard to know which one to use. They all have different taste characteristics, as well as different impacts on health. A recent study from researchers at Purdue University studied which low-calorie sweetener is the best for weight management, the… Read more »
Despite the stigma surrounding soy among consumers, science continues to show soy is not only safe to consume, but improves health. A new scientific review of 46 studies has helped solidify the role of soy protein in reducing LDL and total cholesterol, both of which are outcomes linked to improved heart health. Researchers found that… Read more »
What sparked the conversation about personalised nutrition? To nutrition scientist Dr. Aoife Marie Murphy, two things stand out: the emergence of research on the gut microbiome alongside development of technology focused on tracking exercise and nutrition uniquely for each individual. Hear more about Dr. Murphy’s perspective on what drives personalised nutrition, and learn her thoughts… Read more »
At the Kerry Wellness Conference hosted last month in Naas, Ireland, Dr. Lisa Ryan from our Scientific Advisory Council sat down to talk through the personalised nutrition trend. Specifically, what tools are available, how does technology help, and where does the science stand? Looking at the gut microbiome as an example of how personalised nutrition can… Read more »
In March of 2019, the National Academy of Medicine has updated the Dietary References Intakes (DRI) for sodium and potassium last established in 2005. The DRI for potassium has decreased, while sodium has an entirely new recommendation category. The Dietary Reference Intakes are science-based nutrition recommendations created by the National Academy of Medicine and in… Read more »
The world of sports nutrition is full of different choices of supplements for recovery or performance. Standing out among them due to its simplicity, though, is chocolate milk. Chocolate milk has gained attention in exercise due to its carbohydrate and protein content, but also due to its widespread appeal and affordability. Now, researchers have found… Read more »
Fast-food restaurants often shoulder much of the blame for people overeating when dining out, but a new study shows we may need to be taking a harder look at the nutrition of full-service restaurants. The study, conducted by researchers at the University of Liverpool, examined the calorie content of meals at fast-food and full-service… Read more »
Interest in functional foods has led to a question in the world of nutrition – is it a specific nutrient or chemical in a food that makes it healthy, or something more? For example, several studies have been published showing no effect of multi-vitamin and mineral supplements on reducing chronic disease risk, despite fruits and… Read more »
Could exercise performance be added to the list of potential benefits of alpha-lactalbumin, a protein already showing promise for sleep improvement and humanization of infant formula? What is Alpha-Lactalbumin? Alpha-lactalbumin (α-LA) is the major protein found in human breast milk, but is only found at low levels in cow’s milk. This has caused the protein… Read more »
Germany recently approved an initiative called the National Reduction and Innovation Strategy focused on introducing voluntary reduction targets for the amount of salt, sugar, and fat in food. The government is working with industry players to determine what the reduction targets will be in early 2019, with the goal of achieving the targets by 2025.… Read more »
What better way to start 2019 than reflecting on some of our readers’ favorite content from 2018? It’s no surprise that our most popular content is aligned with top nutrition trends in 2018, like digestive wellness, beverages redefined, and clean label. Be sure to check out our updated 10 Key Health and Nutrition Trends for… Read more »
Ever hear about selenium as a nutrient, but wonder what it does or where to find it? In a recent article on Food & Nutrition, Kathleen Zelman, MPH, RDN provides a great summary of this mineral. Here are some key highlights of the article, but be sure to read the whole thing if you’re looking… Read more »
For every 4 people you walk by on the street, 3 of them are taking some kind of dietary supplement. For some, they are taken ‘just in case’, to cover any potential gaps in their diet. Others may feel a multivitamin/mineral supplement provides them all of the nutrition they need in a day. Among those… Read more »
World Food Day, October 16th, celebrates the founding of the Food and Agriculture Organization of the United Nations and is a day to bring awareness and improvements to hunger worldwide. To mark World Food Day 2018, Kerry Group has partnered with a leading international NGO, Concern Worldwide, to embark on a mission to improve food… Read more »
Intermittent fasting, a weight loss strategy which involves greatly restricting food intake on certain days of the week, has gained a lot of attention recently. In a recent article on Food and Nutrition, dietitian Taylor Wolfram explored the science behind intermittent fasting and found that it probably isn’t the magic bullet everyone is looking for, but… Read more »
For most of our lives, many of us are fighting a constant battle of trying to eat less to maintain a healthy weight. Tasty foods and large portion sizes are alluring throughout most of childhood and adulthood. There are certain times, though, when the opposite is true. Some people struggle with loss of appetite and… Read more »
“Which sweetener should I use, and how much?” These are questions being asked by formulators across the food and beverage industry as sugar drives more and more purchase decisions for consumers. We’ve known for a long time that ‘less is more’ when it comes to sugar from a nutrition science perspective. WHO and USDA have… Read more »
A recent scientific review set out to understand whether long-term intake of high protein diets has any negative impact on kidney health. They found that in the short-term (<6 months), there are no negative outcomes for measurements of kidney health. However, there were not enough long-term studies to confidently say if high protein intakes do… Read more »
Many food trends are driven by health motivations, but sometimes a health halo doesn’t translate into an actual benefit. A recent review in the Journal of the American College of Cardiology looked at the evidence for which fads have a heart health benefit and which have no clout. Trends that align with science: Legumes: foods… Read more »
A scientific review published in the journal Appetite, which focused on consumer coffee consumption, attitudes, and purchasing behavior, found consumers are split on whether coffee is healthy or unhealthy. In reviewing over 54 studies, the researchers found that belief in health benefits of coffee drove consumption for consumers in some studies, while other studies showed… Read more »
A new study identifies gaps in the diets of infants and toddlers, which gives insight on what nutrients can be added to food and beverages to improve the health of these age groups. Infants and toddlers are rapidly growing and developing, and have unique nutrition needs as a result. Despite many products existing that… Read more »
A study in the journal Nutrition found that overweight women who ate a handful of Baru almonds (20 grams) every day for 8 weeks lost more abdominal fat and had better HDL cholesterol levels than women who ate a similar diet without the nuts. This study adds to the body of evidence showing the positive… Read more »
Ever wonder if it’s worth putting nutrition claims on a product, and which consumers the claims have an effect on? A review from researchers at the University of Kassel provides some answers. The authors studied the impact of nutrition, health, and risk-reduction claims on consumer preference and purchase intent by looking at 66 studies published between… Read more »
Preventing chronic diseases like cancer is a main driver for diet change globally. This report from the World Cancer Research Fund (WCRF) looks at the strength of evidence relating various dietary and physical activity factors against the risk of developing different cancers. It also assesses the risk of these factors to weight gain; it is important… Read more »
In a recent article, dietitians weigh in on ways to reduce food waste in the kitchen. Food waste continues to be a major concern globally, and consumers are catching on. Although the list below is targeted toward ways individuals can reduce food waste in their kitchens, they provide some insights into strategies for foodservice or… Read more »
In a study published in the journal Rheumatology, researchers examined the role between nutrition and osteoarthritis. Osteoarthritis is a condition driven by inflammation, resulting in joint pain. It is one of the fastest growing causes of disability worldwide. Here’s what the researchers found to be effective at reducing osteoarthritis symptoms. Fish oil Omega-3 fatty acids… Read more »
A new study published in Neurology shows that the Mediterranean diet may help keep our brains healthy by reducing markers associated with onset of Alzheimer’s disease. The study showed that healthy people aged 30 to 60 years old developed improved levels of markers associated with development of Alzheimer’s disease when they consumed a Mediterranean diet,… Read more »
‘Is there any difference between the iodine statuses of breast-fed and formula-fed infants and their mothers in an area with iodine sufficiency?’ This was the question researchers attempted to answer in a study published in the British Journal of Nutrition. What they found was that breastfed infants, formula-fed infants, and even the mothers all had… Read more »
Science shows that avocados may benefit heart health by increasing our HDL cholesterol. Avocados and other foods high in monounsaturated fats are often part of heart health recommendations as a replacement for foods high in saturated fats. A new scientific review published in the American Journal of Clinical Nutrition, which included 18 studies, explored the… Read more »
Protein is one of the strongest trends in the food and beverage industry, but there aren’t many scientific studies which measure consumer preferences and perceptions toward high protein foods and beverages. A study recently published in the journal Appetite tried to answer some important questions using a qualitative focus group approach in European consumers. Questions… Read more »
VTT Technical Research Centre of Finland has made strides in developing plant-based food using plant cell culture (PCC) rather than cultivating it from traditional farming methods. Feeding the world’s growing population is a common agricultural concern due to a limited amount of arable farmland globally. New methods of producing food, like PCC, have promise since… Read more »
In the healthcare process, many professionals have the opportunity to give dietary advice to help a patient improve a condition like high blood pressure. Due to the complex relationship between nutrition and conditions like hypertension, the presence of dietitians on multidisciplinary care teams leads to better results than when a dietitian is not present, according… Read more »
How well do plant based alternatives fare nutritionally compared to cow’s milk? This is the title of a study published in the Journal of Food Science and Technology. Plant-based substitutes for dairy, like almond milk or vegetarian cheese, have been steadily increasing in popularity as more people self-identify as being sensitive to lactose or dairy… Read more »
School lunches are a key source of nutrition for children from low-income families around the world, and milk can play an important part of this nutritious package. It offers essential, high quality protein for growth, as well as calcium for bone growth, B vitamins, and vitamin A for eye health. However, getting safe milk to… Read more »
Numerous countries across the globe have initiated actions to reduce sugar intake, including reformulation, targeted taxation, front-of-pack labeling, and more. Initiatives to reduce sugar content of foods can be dependent on the supply chain being able to support such changes. The World Health Organization recently undertook a novel food supply chain analysis to identify possible… Read more »
“The body’s intestinal barrier function allows for the absorption of things like nutrients and water, while simultaneously maintaining an effective defense against toxins and pathogens that can be harmful to our health,” explained Donald Cox, Ph.D., Kerry’s Director of R&D for Wellmune. “While these are preliminary results and more research is needed, Wellmune may protect… Read more »
Trends in the food and beverage industry are moving more and more toward the idea of ‘natural’, including eating less processed food. This can leave many of us wondering ‘what is the role of processed food for my nutrition?’ A scientific statement in the American Journal of Clinical Nutrition titled Processed foods: contributions to nutrition… Read more »
Could fat be the key to maintaining flavor when modifying sugar or salt levels in food? A new study in the journal Food Quality and Preference explores the impact fat content has on liking of soups and custards with varying levels of fat, sugar, and salt content. Researchers provided study participants either creamy tomato soup… Read more »
Sugar taxes have seen news coverage in recent years as a way to decrease sugar intake, but a new study found potential merit for additional price changes to improve health. A study from Tufts University published in BMC Medicine found that changing the price on 7 foods by 10% could prevent an estimated 23,000 deaths per… Read more »
A new study in the Journal of Nutrition found that carbohydrate taste sensitivity is associated with starch intake and waist circumference in adults. Individual differences in taste sensitivity and the role of taste in promoting intake of specific foods or ingredients associated with obesity have long been investigated but results are mixed. Results from this new… Read more »
Worried about holiday weight loss? A new study shows that our scales may not be giving us the whole picture. A long-term diet study published in the journal Circulation used MRI imaging technology to map the differences in where people store fat during 18 months of low-carb (Mediterranean-style) or low-fat diets, with or without moderate… Read more »
Weight gain is something that can impact everyone around the winter holidays. In an article titled Moving Beyond Holiday Weight Gain, Rachel Cheatham, PhD offers some tips to help give us some control over the winter weight gain. Dr. Cheatham’s tips include taking a pause before picking up sweet treats, being mindful about which foods… Read more »
A new study shows that sensory impairment (loss of taste and smell perception) is associated with frailty in aging populations, which can lead to increased risk of fractures and loss of quality of life. Loss of appetite and/or reduced food intake associated with ageing, has been suggested as a risk factor for frailty. Impairments of… Read more »
A newly published clinical study with adults at an average fitness level shows improvement in immune health both during and after strenuous exercise when taking Wellmune®, an immune health ingredient found in food, beverages, and supplements. The study, titled “Oral Supplementation with Baker’s Yeast Beta Glucan Is Associated with Altered Monocytes, T Cells and Cytokines Following… Read more »
A presidential advisory from the American Heart Association/American Stroke Association proposes definitions for optimal brain health in adults. Cognitive function is an important component of aging and predicts quality of life, functional independence, and risk of institutionalization. Cardiovascular disease risk factors have been shown to be closely associated with cognitive impairment and dementia. Because many… Read more »
In one of the largest microbiota studies conducted, researchers suggest a potential link between healthy aging and a healthy gut. The results showed a direct correlation between health and the microbes in the intestine. The overall microbiota composition of the healthy elderly group was similar to that of people decades younger, and the gut microbiota… Read more »
A new study found that many medical students lack the knowledge to properly counsel patients on nutrition, yet still feel confident to provide recommendations to patients. This is a concerning combination, since primary care physicians are a main source of health-related information for much of the population. Specifically, the study found only 12% of students… Read more »
Ever heard of ketones? You may have heard someone mention them when talking about low-carb, ‘ketogenic’ diets. Ketones are an alternative fuel source for our bodies. Under normal conditions, our bodies use glucose (sugar) for energy. That’s right, despite the low-carb craze in recent decades, our body’s main fuel source is carbohydrates! Ketones are made… Read more »
October 16th is World Food Day, a celebration of the founding of the Food and Agriculture Organization (FAO) of the United Nations. The goal of World Food Day is to improve awareness of hunger worldwide, and encourage action by those who can help. According to the FAO: The world produces enough food to feed everyone,… Read more »
A regulatory update for the United States brings welcome news to food manufacturers: extra time to implement the new nutrition facts labels, which include additions like added sugar, new serving size requirements, and a changing definition of fiber, initially proposed by FDA in 2016. The FDA is currently accepting comments on a decision to extend… Read more »
Frequent snacking throughout the day rather than eating at dedicated mealtimes, sometimes called grazing, may have an impact on diet quality and health. In a study recently published in the American Journal of Clinical Nutrition, Australian researchers from the Institute for Physical Activity and Nutrition at Deakin University set out to understand how the timing of… Read more »
The Kerry Health and Nutrition Institute is hosting two educational sessions at the Food & Nutrition Conference & Expo 2017 (FNCE) in Chicago, Illinois. FNCE 2017 takes place October 21-24. From the FNCE website: “Each fall, the Academy of Nutrition and Dietetics sponsors the world’s largest meeting of food and nutrition experts — more than… Read more »
Do vegans have healthier eating and health behaviors than omnivores? A recent study in the journal Appetite found that health behaviors don’t differ much between them. People who choose to be vegans (not consume any animal products) could choose to do so for reasons ranging from ethical to health-related. However, there isn’t much research to… Read more »
Clean, natural, and organic are popular words we see on food packages aimed to guide shoppers toward healthy products. In this article in the latest issue of Today’s Dietitian, health educators weigh in on the free-from trend. Dietitians are consumers’ most trusted source of health information (2017 Food & Health Survey) and are the health professionals responsible for… Read more »
‘No artificial colors’ is a quality of food and beverage becoming more and more in demand, which can make a couple of questions come to mind. First, ‘are artificial colors safe?’ and second, ‘what do we use for coloring, instead?’ Kathleen Zelman, MPH, RDN, recently provided answers to both questions in her article Color Additives in… Read more »
New research shows that indulgent labeling of healthy food leads consumers to purchase it up to 41% more than other labeling methods. Increasing vegetable intake is one of the most confident recommendations for health a dietitian could make, but most of us know we should be doing it already. The challenge is always making the… Read more »
New research studies show that rising carbon levels may impact the nutrition of crops globally. Carbon dioxide is one of just a few resources plants need to grow, along with water and sunlight. As CO2 levels increase in our atmosphere due to global warming, plants will see an abundance of this resource, which can have… Read more »
Diabetes is a challenging condition that has far-reaching effects beyond physical health. Managing the condition requires constant attention to what someone must eat, which can impact mental and social health, too. The infographic below from the US Center for Disease Control is an at-a-glance snapshot of what diabetes is, who if affects, and how it… Read more »
Whole-grain consumption seems to have cardiovascular benefits in adults, but not as much is known about whole-grain benefits in children. Most of us eat do not eat enough wholegrains to get the health benefits from the whole range of nutrients they contain such as fiber, B vitamins, essential fatty acids, protein, antioxidants and other micronutrients… Read more »
‘Free-from’ trends like gluten-free and lactose-free are becoming increasingly common with consumers, leaving many scientists and health practitioners scratching their heads. After all, the rate of diagnosed food allergies aren’t increasing. Nevertheless, gluten-free has grown to an industry worth almost $2 billion. If you speak to a dietitian about the role of ‘free-from’ foods in… Read more »
The association between eating red meat and risk of developing colon cancer has been of great interest over recent years. In a recent systematic review, researchers tried to establish if there is a plausible link based on experimental data. A key finding of the review was that red meat intake may not have a causative… Read more »
A new study published in the Journal of Dairy Science brings us one step closer to understanding the consumer values that drive purchases of dairy milk or plant-based alternatives. The migration of many consumers from traditional fluid milk to plant-based alternatives, like soy- and almond-based beverages, has been a decades-long phenomenon that doesn’t seem to… Read more »
Looking to protect your heart health? A new study published in the British Medical Journal found that a gluten-free diet is not the answer, assuming you do not have Coeliac Disease. These days, gluten-free diets have become a popular trend. Although Coeliac Disease rates are not “on the up” (less than 1% of the population… Read more »
Ancient Grains are a group of grains from plants like quinoa, millet, and sorghum. Consumer demand for ancient grains has grown fast, in part, because of consumers’ perceived “sensitivities” to grains that contain gluten. According to new research in the International Journal of Food Sciences and Nutrition, eating bread made with ancient grains as part of a… Read more »
A resource providing antioxidant content for over 3000 foods and beverages is only becoming more relevant with time. Antioxidants continue to be a hot topic in nutrition science and with consumers. Research studies have shown potential roles of antioxidants in improving cardiovascular health, cognitive health, and exercise performance, to name a few. As demand for… Read more »
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