Articles by Karen Giles-Smith MS, RD

The dairy industry’s role in prebiotics education

Consumer awareness and purchases of probiotic-containing products have skyrocketed. Has this paved the way for promoting and marketing prebiotics in dairy foods?
By Karen Giles-Smith MS, RD
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A common sentiment among food industry experts is that consumers aren’t yet ready to hear about prebiotics. I respectfully disagree. As a nutrition therapist, I’ve noticed an increased interest in probiotics among my clients, which is the perfect opportunity to explain that certain fibers, called prebiotics, are needed for probiotics to survive and thrive.


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Live long and prosper with probiotics

Prebiotic and probiotic ingredients have the potential to improve quality and length of life.
By Karen Giles-Smith MS, RD
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Someday, science may show that particular prebiotic, probiotic, and synbiotic ingredients help prevent certain age-related disorders and lengthen lives. Although the anti-aging effects of pre- and probiotics are plausible, supporting science is scant and inconclusive to date. However, scientists have developed several hypotheses about how aging may alter the intestinal microbiome and how certain pre- and probiotics may help prevent or reverse these changes.


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How to formulate for a cleaner label

Consumers desire dairy products that sport a “clean” label — but clean means different things to different people. How can the dairy industry cope with this ambiguous consumer demand?
By Karen Giles-Smith MS, RD
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When science is oversimplified, the resulting messages are often misconstrued and misleading. So it is with food. Consumers have bought into the misguided message that foods are unfit for human consumption if they contain more than five ingredients, ingredients they can’t pronounce or ingredients their grandparents wouldn’t recognize.


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Formulating for millennials and baby boomers

But they look at food through different lenses. Millennials are all about knowing the origin of foods and eating all-natural foods. Boomers want to prevent illness and seek foods that keep them healthy and active into retirement.
By Karen Giles-Smith MS, RD
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In terms of influence in the market, baby boomers and millennials are running the show. To which generation should the dairy industry cater? The best answer may be: both. Here’s why.


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Flavor and technology trends in fruit ingredients for dairy

By Karen Giles-Smith MS, RD
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Flavor and technology trends in fruit ingredients can boost the taste and healthfulness of dairy foods.


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Dairy foods and beverages can be a good carrier of omega-3s

By Karen Giles-Smith MS, RD
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Although milk is normally not a good source of omega-3s, the dairy industry strives to make it one.


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Formulating with fiber: watch out for sensitive GI systems

By Karen Giles-Smith MS, RD
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 As the number of foods formulated with inulin continues to increase, the number of people who can’t tolerate this fermentable fiber is also on the rise. What are the potential implications for the dairy industry? 


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Fortifying with vitamins & minerals

By Karen Giles-Smith MS, RD
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 Over half of U.S. consumers believe that fortified foods are worthwhile, but they may need more information before they’ll buy. 


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A darker shade of dairy: cocoa & chocolate

By Karen Giles-Smith MS, RD
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 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? 


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Time to tout protein in dairy foods

By Karen Giles-Smith MS, RD
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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.


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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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Frozen Desserts

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Dairy Foods Magazine

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2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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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.

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