Articles by Karen Giles-Smith MS, RD

Formulating for millenials 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.
April 12, 2014

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

March 6, 2014

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

February 12, 2014

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

January 7, 2014

 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

December 16, 2013

 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

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? 


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Time to tout protein in dairy foods

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.


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Science is progressing on probiotics and health

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.
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Prebiotics promote the growth of probiotics

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.
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Add anti-aging ingredients to dairy

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?
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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!

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

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