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Search MSI sponsored research from leading universities and research institutions.
March, 2023
Researchers at the University of Colorado Denver assessed whether the protein intake of 0.4 g/kg body weight/meal could be achieved among older adults with typical foods and whether culinary spices could enhance protein intake.
February, 2022
Researchers at the Illinois Institute of Technology investigated the effect of adding three different combinations of spices and herbs to test meals on indicators of vascular and metabolic health.
December, 2021
Researchers at Penn State investigated the effect of low, medium, and high doses of spices and herbs as a part of a typical American diet on cardiometabolic risk factors, like lipids and lipoproteins.
February, 2021
Researchers at UCLA investigated the acute effect of cinnamon in addition to a typical American breakfast on post-prandial glucose, insulin, C-peptide, and glucagon.
October, 2020
Researchers from the University of Illinois conducted an observational study to examine the effectiveness of seasoning and increased portion sizes on vegetable consumption.
Through the McCormick Science Institute (MSI) Research Program, MSI sponsors research at leading universities and research institutions. All MSI-funded research is governed by our funding guidelines and is focused on advancing the scientific study of the health-enhancing properties of culinary herbs and spices in areas which we consider to have the potential to impact public health. Consistent with MSI’s mission to support broad scientific understanding, all research teams that receive funding are required to submit their findings to reputable scientific journals for publication. MSI does not support research on spice blends proprietary to McCormick & Co., Inc. or research on experimental animals.
