Articles by Karen Giles-Smith MS, RD
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
Does it add value to dairy foods and beverages when processors add more vitamins or minerals? Or does it tarnish an otherwise clean label?
December 10, 2012
On both a personal and professional level, I believe dairy foods are perfect just the way they are. The truth is: I don’t want anyone messing with my milk (or cheese or yogurt). Milk is naturally nutrient-rich and although I understand the rationale for adding vitamin D, I don’t think milk needs further assistance — but that’s just me. Or is it?Read More
December 10, 2012
Dairy foods and fruit are a fabulous fit for many reasons: Fruit ingredients impart natural sweetness, flavor, color, and a dash of nutrients.Read More
Cheese is a gracious gift and the perfect party fare
November 16, 2012
Any way you slice it, cheese is a thoughtful gift for the holiday season. Not only is it a gastronomical delight, cheese is endowed with bountiful nutrients and health benefits.Read More
Milk has 9 essential nutrients, but not everyone knows
October 18, 2012
Milk has nine essential nutrients, but not everyone knows that. It's time to bust the myths associated with milk, including the one saying whole milk is the only milk containing vitamin D.Read More
October 17, 2012
According to a 2011 Nestle Nutrition Institute review of research, consumption of dairy products and their milk proteins increase satiety and reduce food intake and blood glucose response when consumed alone or with carbohydrate. Read more about studies into milk protein and health.