Articles by D. Berry
Americans want to cut back on sugar intake. Dairy product formulators can choose from an array of nutritive and non-nutritive sweeteners, some of which contribute flavor, color and nutrients.
April 10, 2012
Nearly three-quarters of Americans say they are making a change regarding intake of carbohydrates, according to “2011 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health” from the International Food Information Council, Washington, D.C. More than half say that they are trying to limit sugars.
March 17, 2012
So what actually is savory? That question is best answered by saying what savory is not, and that is sweet.Read More
March 13, 2012
During a recent visit to Whole Foods Market, I slowed down my pace in order to better observe the trends in new products and label claims. Filtering out natural, organic and similar marketing tactics, one solid trend that was apparent across most food categories was a tie-in to fruit. The pork chops had a serving suggestion to include apple sauce. Breakfast cereals either contained dried fruit pieces or a recommendation to add something fresh from the farm stand.Read More
February 24, 2012
On Valentine’s Day, Harvard Medical School’s HealthBeat newsletter ran an informative article entitled “What is it about coffee?” The authors reminded us of the days not too long ago when we worried that coffee would harm our hearts, give us ulcers, deform our babies and make us overly nervous.Read More
Use inclusions to bring flavor, texture or a dose of health to dairy foods. Include herbs and spices for some kick, or sweeter treats to indulge.
February 15, 2012
Inclusions range from baked goods to fruits and nuts to syrupy variegates. They are an easy way for dairy processors to liven up their products. Simple vanilla ice cream becomes a carnival treat by mixing in peanut pieces and caramel swirl. Strawberry low-fat yogurt transforms to a decadent dessert when glazed pecans and shortcake squares become a topping.Read More
The mouthfeel of dairy foods matters. Suppliers provide tools to better communicate texture attributes during the product development process.
January 13, 2012
Texture has always been an important attribute of foods and beverages. In fact, for some consumers, an adverse texture is enough for them to reject a food even before tasting it. This is because we not only use the sense of feeling in our mouths, or mouthfeel, to assess a food’s texture, we also create expectations of texture by visually evaluating a food.Read More
January 13, 2012
Two years ago on a wintry morning, my eldest son, then in fourth grade, woke up early and asked if I would make him pancakes. This was music to my ears so I did not even think twice about using the only box of pancake mix in the house: a sample of a new high-fiber product. Following the box directions, I made about two servings, figuring I would join him for a warm breakfast.Read More
December 19, 2011
The 2011 Functional Foods/Foods for Health Consumer Trending Survey conducted by the International Food Information Council (IFIC), Washington, D.C., reports that the majority (95%) of Americans believe they have some control over their health and that food and nutrition play the most important role in maintaining and improving their overall health.Read More
December 1, 2011
Ever since I can remember I have been challenged with swallowing pills. When I was a little girl, my mom would dissolve the orange-flavored baby aspirin in a spoon of water for me to swallow. Thank goodness Flintstones vitamins were chewable. When I got older, my doctor encouraged me to take the same approach as one does with their pets, and that is to hide the tablet or capsule in a piece of cheese or some bread. Let’s just say it’s pretty challenging to trick oneself.Read More
When the weather outside gets frightful, it’s a sign to finalize your new flavor innovations for the upcoming ice cream season.
December 1, 2011
When the weather outside gets frightful, it’s a sign to finalize your new flavor innovations for the upcoming ice cream season.Read More