Innate Immunity, Taste Modulation and Foodservice with Impact
Trained Innate Immunity?
Recent research indicates that it is now possible for nutritional interventions to induce trained innate immunity; in vitro and in vivo studies have demonstrated this with yeast beta-glucan Wellmune.?
We discussed this topic and more during the KHNI symposium at the European Congress of Immunology earlier this month.?
Cells of the innate immune system act as first responders against any new health challenge that occurs. New research has shown that through diet it is possible to induce a natural process, called innate immune training, which trains these first responders to act more effectively against new health challenges. This presents an exciting new approach for supporting optimal immune health through diet. - Mimmi Lundahl , PhD; RD&A Senior Scientist, Kerry' ?
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Upcoming Webinars:
Foodservice with Impact?
In alignment with United Nations' Climate Week 2024, we will be hosting a hybrid event, broadcasting from the Kerry Global Business Services Centre in Malaysia on September 27th. The event will bring together foodservice industry and nutrition experts for a dynamic panel discussion which you can submit questions to in advance.?
Taste Modulation Enabling Positive Nutrition?
Join us on October 15th, 2024, for an informative webinar exploring Taste Modulation and how it can be used to support positive nutrition. We will examine the multifaceted dimensions of the nutrition aspects of taste modulation, consumer and market needs, innovative and cutting-edge research, and case studies from industry leaders.?
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Kerry Health & Nutrition Institute brings the voice of science to some of the most challenging questions facing the food and beverage industry, through a network of over 1,100 scientists, external collaborators and our Scientific Advisory Council.?
For more on the science of healthier food, visit KHNI.?
Sales Manager
4 个月K
I+D+i projects | food industry engineering | quality management | consultant |
5 个月Fascinating
Consultant | Research Scientist | Metabolomics | Mass-Spectrometry | Food Chemistry | Technology Transfer | Collaboration | Competetive Intelligence | FTIR, HPLC, GC/MS | Tennis
5 个月Both webinars sound fascinating, especially in how they integrate taste modulation with positive nutrition and explore innovative approaches in the foodservice industry to promote consumer health. I’m looking forward to learning more about these connections and their potential impact.
Food Scientist, Research Chef, Dad.
5 个月Exciting