Spices & Herbs are flavorful ingredients which may help meet public health recommendations...

On October 22nd 2015, the McCormick Science Institute (MSI) took part in the FENS 2015 conference in Berlin by hosting a symposium entitled "Spices and Herbs: improving public health through flavorful eating". It was a unique opportunity to enhance awareness about the latest scientific information on how spices and herbs could improve public health by making healthier foods more acceptable to consumers and about their potential physiological health benefits.

Click here to read the press release...

*Speakers included:

• Guy H. Johnson, Ph.D., Executive Director, McCormick Science Institute, Hunt Valley, MD, USA
Title: Welcome and McCormick Science Institute Overview
• Emeritus Professor Anne-Marie Roussel, Ph.D., PharmD, Joseph Fourier University, Grenoble, France
Title: The potential of spices and herbs to improve Public Health through improved diet quality and/or physiological outcomes
• Ian Rowland, Ph.D., Professor of Human Nutrition. University of Reading, UK
Title: The Effect of Repeated Exposure to Herb and Spice Seasoning in Low Salt Tomato Soup on Consumer Liking
• Professor James O. Hill, Ph.D., Professor of Pediatrics and Medicine. Executive Director of the Anschutz Health and Wellness Center; University of Colorado; Denver, USA
Title: The Effect of Spices and Herbs on Acceptance of Reduced Saturated Fat and Calorie Foods
• Professor Margriet Westerterp-Plantenga, Ph.D., Department of Human Biology; Faculty of Health, Medicine, Life Sciences; School for Nutrition and Translational Metabolism; Maastricht University; The Netherlands.
Title: The effect of red pepper on energy metabolism and satiety

*A PDF version of each presentation is available by clicking on the blue title