Dairy Foods Columnists - Articles

These dairy industry suppliers can help processors succeed

January 15, 2013

We have so many new ways to communicate with you. You can stay connected with us via Dairy Foods magazine, the website, social media, e-newsletters, webinars and face-to-face visits.

Use metrics to measure sustainability efforts

Measuring sustainability practices involves many variables. There is no one-size-fits-all approach that works for all operations. Metrics take differences into consideration.

Clay Detlefsen

December 18, 2012

Consumers continue to demand tasty and nutritious products that are produced in an environmentally responsible way. As a result, retailers and foodservice companies have heightened interest in the sustainability of their suppliers, and environmental organizations have ratcheted up their sustainability assessments of industries and businesses.

How cultured dairy products can have a long shelf life and a clean label

Your cultured dairy products can have a long shelf life and a clean label. Lactic acid bacteria will produce compounds that have antimicrobial activity against bacteria, yeasts and molds.

Phillip S. Tong

December 15, 2012

When consumers grow interested in what is in their food, they read product labels. And when shoppers read product labels that include potassium sorbate, nisin, maltodextrins, carrageenan, sodium benzoate and so on, they put your product back on the shelf.

Mixed results with vitamins, mineral mix-ins for milk

Does it add value to dairy foods and beverages when processors add more vitamins or minerals? Or does it tarnish an otherwise clean label?

Karen Giles-Smith MS, RD

December 10, 2012

On both a personal and professional level, I believe dairy foods are perfect just the way they are. The truth is: I don’t want anyone messing with my milk (or cheese or yogurt). Milk is naturally nutrient-rich and although I understand the rationale for adding vitamin D, I don’t think milk needs further assistance — but that’s just me. Or is it?

A holiday card to dairy processors

Sit by the Yule log with a fresh glass of eggnog as I rhyme and cheer the events of the year.

James Carper

December 10, 2012

December is here. It’s a month of good cheer. It means we have survived another long year.

Ingredients

Do Fruit Ingredients Boost the Healthfulness of Dairy Foods?

Karen Giles-Smith MS, RD

December 10, 2012

Dairy foods and fruit are a fabulous fit for many reasons: Fruit ingredients impart natural sweetness, flavor, color, and a dash of nutrients.

Cheese

Give the gift of cheese

Cheese is a gracious gift and the perfect party fare

Karen Giles-Smith MS, RD

November 16, 2012

Any way you slice it, cheese is a thoughtful gift for the holiday season. Not only is it a gastronomical delight, cheese is endowed with bountiful nutrients and health benefits.

Cheese is a winner, milk not so much

Dairy processors are cleaning up on sales of natural cheese. Or, they need to mop up the steady trickle of losses in the fluid milk category.

James Carper

November 12, 2012

How’s the dairy foods business? Which one? If you sell natural cheese or Greek yogurt, then the answer is: Great. If you bottle milk or package ice cream, then the answer might be: Things could be better.

Make a better-tasting, low-fat Cheddar

Rather than calling them low-fat Cheddars, describe them as high in protein, much like Greek yogurt makers compare themselves to traditional yogurt.

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

October 9, 2012

During the past few years, pressure to manufacture good tasting low-fat and reduced-fat options for the foodservice and ingredient industries has grown. New limits and regulations have led to even greater pressure on the dairy industry to produce and manufacture such products. While we face some challenges, the dairy industry has already developed several solutions.

Add value to milk with fortified ingredients

The most popular ingredients used to fortify milk-based beverages are probiotics/prebiotics, plant sterols and calcium.

Sharon Gerdes

October 9, 2012

Start with something healthy, and then make it better. That’s the basic recipe for creating a value-added milk-based beverage. Traditionally, the three largest and most active claims about dairy beverages regarded digestive/gut health, heart/cardiovascular health and bone health. But, in recent years, the market has seen many novel dairy beverages that tout energy, immune health, weight control, satiety, anti-aging, skin health, beauty, eye health, joint health, mental acuity and concentration.