Dairy Foods Columnists - Articles

Clean-label trend expands beyond ingredients

Transparency and consumer education are musts

Sharon Gerdes Health and Wellness editor of Dairy Foods

May 3, 2019

Clean label is big business. Euromonitor International estimates that global sales of clean-label food products will reach $180 billion by 2020.

Formulating ice cream with novel functional ingredients

As complex new ingredients are introduced to the ice cream mix, much remains to be understood about influences on physical/chemical properties.

Bruce Tharp

Steven Young

April 26, 2019

We have often noted the importance of various phenomena, including the agglomerated fat matrix and the size of ice crystals and air bubbles, to the sensory appeal and structural properties of ice cream. Key to managing these phenomena is a complex set of highly variable (sometimes unknown) functionalities.

High-pressure processing could benefit cheese

Initial research shows the technology can improve shelf life in certain cheeses

John A. Lucey Ph.D., Director, Center for Dairy Research

April 15, 2019

For about the past 20 years, the food and beverage industry has used high-pressure processing (HPP) to improve the safety of products. Foods such as sliced meats, avocado dips and certain beverages have especially benefited from this technology. Could the dairy industry also profit?

Address ‘added sugars’ labeling concerns

Innovative dairy ingredients can help food and beverage processors achieve sugar reduction.

Sharon Gerdes

April 11, 2019

Large companies will be required to list "added sugars" on their Nutrition Facts panels by the end of this year.

Dairy could capitalize on anti-inflammatory trends

Recent studies show some dairy products reduce inflammation

Gregory Miller

March 14, 2019

People are interested in foods that can decrease inflammation. According to consumer insights from The Hartman Group, Bellevue, Wash., contemporary diets are personalized and all about balance, wellness and energy. This includes a consumer desire for diets that reduce inflammation.

Emphasize the unique benefits of dairy proteins

Companies and consumers can win with U.S. dairy.

Kara McDonald

March 13, 2019

As consumers worldwide look for ways to increase their protein intake throughout the day, multinational food and beverage companies are looking to diversify sourcing. Selecting a single protein source has advantages.

Will EU intervention stocks affect the price of skim milk powder?

Will government interventions lead to another record high?

Nate Donnay

March 12, 2019

Yet again, European Union (EU) intervention stocks of skim milk powder (SMP) have effectively been drawn down to zero. When this happened in 2007, EU and U.S. prices ran up to new record highs.

Better estimate the shelf life of fluid milk

A holistic approach should include a microbiological analysis, sensory evaluation and chemical analysis

Cheng Zhang

March 11, 2019

A shelf-life study is used to evaluate the time, under specified storage conditions, that a food will tolerate without producing unacceptable microbiological, chemical, physical and/or sensory changes.

Balance superfruits’ flavor and health benefits

Less sugar makes fruit-flavored yogurt healthier

Sharon Gerdes

March 8, 2019

It seems that every year I learn about another exotic tropical superfruit brimming with healthy phytonutrients. But the reality is that most fermented dairy products in the United States rely on a fairly narrow list of traditional and cost effective fruits in their flavor lineup.

Dairy policy and the new Congress

The dairy industry has a positive story that needs to be communicated to policymakers

J. David Carlin

March 7, 2019

The new Congress that convened in January will have implications for federal dairy policy. Republicans maintain control of the Senate, but Democrats are now in charge of the House of Representatives, which will likely lead to greater oversight of the Trump administration, including the USDA. Moreover, with more than 100 new representatives and senators now seated, we must ensure that Congress understands and appreciates dairy’s unique nutritional benefits.