Articles Tagged with ''columnists''

Total Cost of Ownership (TCO) analysis changes the calculation. It shifts equipment evaluation from a price comparison to a business decision — and it starts with understanding how equipment design drives every cost category that follows purchase.

Sleep is a fundamental aspect of overall health and is featured in the American Heart Association’s “Life’s Essential 8,” along with diet and physical activity. As a result, consumers are increasingly seeking practical, evidence-based methods to promote healthy sleep patterns, notes Matthew Pikosky.

As Americans increasingly prioritize fitness and personalized nutrition, ice cream and frozen dessert manufacturers are innovating by rethinking formulations, sweeteners, and portion sizes to meet nutritional goals while satisfying indulgence, notes Mary Wilcox.

Meltability of cheese is one of the most researched properties, write Prateek Sharma, Ph.D., and Nitin Joshi, Ph.D. Among all dairy ingredients, cheese is atypical in that its functionality is highly versatile, as it can be modified to meet consumer needs.

A quick look at the composition of some cultured dairy products shows that they are well designed for GLP-1 diets. High-protein yogurts, including skyr and Greek yogurt, are the first products that comes to mind.

As individuals eat, two processes occur: satiation and satiety. Satiation is the gradual feeling of fullness during a meal, influenced by factors like sight, smell, and texture. Satiety, explained by Mary Wilcox, is the satisfied state after finishing a meal.

U.S. headline milk production growth was much stronger than expected in September, up 4% compared to the forecast of +3.2%. The only other time that we’ve seen an expansion like this was the mid-1980s, reveals Nate Donnay.

Milk has been a basis of nutrition for centuries, but the modern fluid milk industry faces challenges in maintaining its heritage while adapting to changing consumer preferences, technological advancements, and sustainability issues. The future of milk presents both opportunities and challenges, as noted by Sonali Raghunath.

Casein proteins in milk self-associate to form large aggregates called casein micelles. This self-association occurs because the hydrophobic amino acids in caseins prefer to cluster together, minimizing their contact with water, according to Dr. John Lucey.

High protein isn’t enough anymore in the yogurt category. Other necessary claims include zero sugar or no added sugar, lactose free, contains probiotics, clean label, and even high fiber. High-protein yogurts make up about 67% of the yogurt market. But formulating high-protein yogurts can be a challenge, explains KJ Burrington.