Articles by Karen Giles-Smith MS, RD
October 18, 2013
Dairy processors have noticed an increasing consumer preference for dark chocolate. Cocoa and chocolate suppliers discuss the evolution of consumer preferences, formulation considerations, environmental concerns and what’s next. Chocolate tea, anyone?
October 17, 2013
Protein is under-represented in the American diet, yet consumers want protein-rich foods and beverages. New developments from protein ingredient suppliers are driving product innovations.
September 15, 2013
The study of probiotics takes guts — real or manufactured. A British outfit created a computer-controlled, mechanical simulator of gastric digestion.
The study of the gut might lead to glory.Read More
Prebiotics are nondigestible dietary fibers that promote the growth and activity of probiotics. That much we do know. But dieticians, processors and consumers have so much more to learn.
August 17, 2013
Prebiotics have recently received a plethora of press in the food industry news. Manufacturers of prebiotic ingredients are promoting the “prebiotic properties,” “prebiotic functionality” and “prebiotic benefits” of their products. Writers are touting the “prebiotic effects” of isolated ingredients from novel sources such as spirulina, spruce trees, Yacon root, yams, agave and Jerusalem artichokes.Read More
How do dairy foods slow the aging process?
June 11, 2013
Although better nutrition, adequate exercise and less stress may lead to a healthier, longer life, researchers are looking for quick fixes to slow the aging process. How do dairy foods fit in?Read More
Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.
May 14, 2013
Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.Read More
How can the dairy industry deliver what consumers desire? A new dawn of demographics reveals a plethora of possibilities.
April 18, 2013
Change can often be a deeply unsettling process that tests our faith and our resolve,” writes Robert Holden, author of the books “Shift Happens” and “Success Intelligence.” “Yet if we learn to handle change well, we can open ourselves up to new levels of creativity and success.”Read More
The very definition of a superfruit is arbitrary, but that’s only the beginning of the many questions surrounding so-called super foods. Be careful in the marketing of dairy foods and beverages spiked with superfruits.
March 8, 2013
As people continue to search for a miracle cure for what ails and ages them, there will always be a market for “super foods,” that is, foods and beverages somehow deemed higher-than-average in health-promoting properties.Read More
Consumers are all for omega-3s, but many don’t consume the recommended daily amounts. Dairy products are an excellent delivery vehicle, but fortifying dairy foods with the fatty acids is challenging on many levels.
February 12, 2013
Consumers are hooked on omega-3 fatty acids. And they are likely to stay on the line as research supporting omega-3s’ health benefits continues to amass.
Americans do not consume enough fiber. Are added fibers in dairy foods an acceptable way to help consumers meet dietary fiber recommendations?
January 19, 2013
All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).Read More