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Search MSI sponsored research from leading universities and research institutions.
July, 2024
A multimethod outcomes evaluation consisting of questionnaire data and sensory testing of vegetables with and without spices and herbs was conducted among a sample of military service members on a large military base in the United States.
July, 2024
Researchers at the North Carolina State University assessed whether diverse classes of plant phytochemicals associated with bitter tastes can alleviate postprandial hyperglycemia in a C57BL/6J mouse model of diet-induced obesity.
June, 2024
Researchers at the Pennsylvania State University assessed whether online educational content could impact viewer knowledge, intent to use herbs and spices in home cooking, and diet quality.
January, 2024
Researchers at the University of Illinois, Champaign-Urbana assessed whether vegetable intake is associated with glycosylated hemoglobin A1c (HbA1c) among people with type 2 diabetes.
July, 2023
Researchers at the Pennsylvania State University modeled the influence of using herbs/spices as flavor-enhancers when reducing overconsumed dietary components in commonly consumed foods and evaluated acceptance of these flavor-enhanced reformulations.
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.
