Articles by Kimberly Decker

Natural and alternative sweeteners for dairy foods

Health advocates have been whacking the sugar piñata. Consumers say they are cutting back, but sales receipts tell a different story. Dairy processors seek sweetening systems that allow for flavor but reduce the calorie count.
April 9, 2014

Dairy processors are in the “customer-is-always-right” business. But lately, knowing just what the customer is right about can test the faculties of even the keenest student of consumer behavior.


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The java script

Developing RTD tea and coffee

Ready-to-drink coffee and tea products create value and convenience as a cheaper and quicker alternative to stopping at a coffee or tea chain.
March 9, 2014

Dairy processors have the processing equipment and the retail relationships so it makes sense to capitalize on the popularity of ready-to-drink coffee and tea beverages. Here’s what you need to know about developing these RTD drinks.


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How fruits and nuts make dairy foods even better

February 10, 2014

Fruits add color, fiber, vitamins and taste to yogurt, ice cream and beverages. Grains also add fiber and play an important role in formulating inclusions. As for nuts, they are a nutritional powerhouse in their own right. 


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The texture of dairy foods is as important as flavor, color

January 8, 2014

 Food scientists describe texture as being able to “make or break” a product’s acceptance by the public. Yet compared to flavor, aroma and color, texture has largely been unsung. That’s beginning to change. 


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Dairy ingredient trends: clean labels and green business

November 9, 2013

 Dairy processors turn to ingredient suppliers for help in writing clean labels and operating green, sustainable business. Suppliers show how to add additional protein into foods and beverages. 


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Hints for tints

How to work with natural colors in dairy foods and beverages

Don’t mourn the passing of synthetics just yet, says one color supplier. The demand for artificial colors has not decreased. It has remained very consistent and we expect to see that trend continue, he said.
September 15, 2013
For ages, cheesemakers used spices to color their products. Other dairy food processors, however, have formulated with synthetic colorants. As consumers scrutinize food labels, the entire dairy industry is seeking natural alternatives. Thankfully, the technology has improved.
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A cultures and enzymes Q&A

Cultures help transform milk from a mild-flavored beverage into a smorgasbord of flavors, textures and products.
June 14, 2013
Cultures help transform milk from a mild-flavored beverage into a smorgasbord of flavors, textures and products. Here’s the latest about cultures, including the emerging “workhorse” of bacteria and how to maximize phage robustness (while minimizing sensitivity).
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Functional ingredients boost the health and nutrition of dairy foods

Makers of dairy foods and beverages can boast about the inherent nutrition in their products. They also can boost the health claims by adding functional ingredients such as protein and omega-3s.
May 16, 2013
In the words of the Academy of Nutrition and Dietetics, “All foods are functional at some physiological level.”
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Sugar in the spotlight

Making foods taste sweet is one of sugar’s roles. It also provides bulk to foods and beverages, and depresses the freezing point in ice cream.
April 16, 2013
Dairy manufacturers are well aware of the health-and-wellness trend that is forcing serious re-evaluations of their ingredient choices.
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Using coffee and tea as ingredients

Americans drink tea and coffee because they enjoy the beverages and because they expect health benefits. Our roundtable discussion gives dairy processors ideas for creating foods with coffee and tea ingredients.
March 8, 2013
Millions of Americans can’t be wrong. And what is it that we are not wrong about? Our choice in beverages, that’s what. According to “Coffee and Tea Foodservice Trends in the US” (a report from Packaged Facts), fully 183 million Americans enjoy their regular infusions of java and 173.4 million take tea.
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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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