Articles by Sharon Gerdes

Working with dairy proteins in RTD beverages

January 9, 2014

Many ready-to-drink beverages containing dairy protein are shelf-stable. The heat treatment (up to 253 degrees) puts dairy proteins to the test. Keep in mind that the heat stability of caseins and whey proteins are very different.


Read More

Opportunities rise for on-the-go dairy snacks

October 13, 2013

 Americans are on the go. There is an opportunity for processors to develop dairy-protein-fortified snacks and beverages that can be eaten away from the dining room table. 


Read More
Dairy innovations

Dairy and cultures make a powerful beverage duo

Concentrated milk or whey protein ingredients are often added to cultured dairy beverages to boost the protein level and to contribute to viscosity and mouthfeel.
August 18, 2013
Greek introductions continue to dominate growth in the yogurt category, but the other cultured segment to watch is drinkable yogurt. Volume sales in 2012 were 211 million pints and the latest IRI data for 2013 showed yogurt drinks experiencing double-digit growth in the United States.
Read More

Innovative whey ingredients meet global demands

State-of-the-art filtration, evaporation and drying equipment are producing new protein-based dairy ingredients used in beverages, baked goods and dairy foods.
March 14, 2013
Dairy continues to be the ingredient of choice in many food products because of its high-quality protein, excellent flavor profile and unique functionality in a wide variety of applications. Domestic dairy suppliers are proving to be both consistent global suppliers for basic dairy ingredients and diligent innovators of new ingredients.
Read More

Now is the time to promote a new protein measurement method

There is a new method for measuring protein quality. It is more scientifically valid because it more accurately reflects the ability of the body to utilize essential amino acids.
January 18, 2013
For nearly 20 years, the world had accepted the PDCAAS (Protein Digestibility Corrected Amino Acid Score) as the gold standard for measuring protein quality. The dairy industry has long argued that this method has flaws and limitations.
Read More

Add value to milk with fortified ingredients

The most popular ingredients used to fortify milk-based beverages are probiotics/prebiotics, plant sterols and calcium.
October 9, 2012
Start with something healthy, and then make it better. That’s the basic recipe for creating a value-added milk-based beverage. Traditionally, the three largest and most active claims about dairy beverages regarded digestive/gut health, heart/cardiovascular health and bone health. But, in recent years, the market has seen many novel dairy beverages that tout energy, immune health, weight control, satiety, anti-aging, skin health, beauty, eye health, joint health, mental acuity and concentration.
Read More

Sweeteners for dairy beverages

Americans are trying to add more protein to their diets. One way is with beverages. Selecting the appropriate sweetener for a protein beverage can be challenging.
August 16, 2012
Protein is hot. According to a recent survey by the U.S. Dairy Export Council, Arlington, Va., 54% of U.S. consumers say they are trying to get more protein in their diet. One way for consumers to boost the protein content of their diet is via protein drinks. Whether they are high-acid or low-acid, chocolate or vanilla, fruit-flavored or coffee-based, virtually all protein drinks contain a sweetener.
Read More

How to reduce sodium levels in cheese

Reducing sodium levels will require masking agents and metallic/bitter blockers to eliminate the off-flavors caused by potassium-based salt substitutes.
March 13, 2012
High levels of dietary sodium can increase blood pressure. But the health consequences of population-wide sodium reduction are still the subject of some debate. Americans consume on average 3,400 milligrams of sodium daily.
Read More

Dairy Foods Can Promote Healthy Aging

January 13, 2012
The first baby boomers turned 65 in 2011. As more of the boomer generation reaches retirement age, the number of consumers 65-plus in the United States will burgeon from 40 million in 2010 to 72 million in 2030. Similar statistics can be seen around the world, with the highest percentages of seniors in Japan and Western Europe, and the highest population of seniors in China, whose citizenry swelled to 132 million people age 65-plus in 2011.
Read More

Dairy Detective: The Greeks Bear Gifts - Thick, Creamy Yogurts

January 1, 2011
Over the past 10 years, refrigerated yogurt has had a remarkable combined annual growth rate averaging around 30% and nearly 40 million new users.
Read More

Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

On-Demand: The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

Yogurt

What’s your favorite yogurt?
View Results Poll Archive

THE MAGAZINE

Dairy Foods Magazine

april 2014 dairy foods

2014 April

A look inside Agropur; Plus we profile two cultured dairy companies.

Table Of Contents Subscribe

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13