Insights

By Luisa Brady, Sensory Scientist As we know, GLP-1 medications change the way people eat. Until recently, though, most of the conversation in the food and beverage industry has been around appetite suppression and achieving optimal nutritional density from reduced caloric intake. But from a sensory...

By Melissa Kaczmarczyk, Principal Scientist, Global Nutrition Have you ever tried on a piece of clothing labeled “one size fits all,” only to find that “all” doesn’t seem to include you? It’s the same with nutrition—what’s suitable for one person may not be for the next. That’s something we are...

By Venitia Sequeira, Head of Category Development, Bakery, Soups, Sauces and Dressings, and Cathy Hurelbrink, NOAM Procurement Director In today’s ever-changing global food market, productivity has become a top priority for food and beverage manufacturers. Consumers, many of whom by necessity have...

Written by: Melissa Kaczmarczyk, Principal Scientist, Global Nutrition and Maanvi Maheshwari, Scientist, R&D Fibers, Science & Innovation Let’s be honest; fiber has a reputation problem. Most people know they should be getting more of it, but for many, that’s where the story ends. It’s often...

Ground-breaking study found that a combination of a probiotic and prebiotic—referred to as a ‘synbiotic’ — can significantly reduce heart muscle damage caused by diet-induced cardiac disease