Articles by D. Berry

Those of us in the dairy industry know by now that not all bacteria are bad. But getting the rest of the world to understand that is not an easy task.

Milk is milk. Cheese is cheese. Yogurt is yogurt. These simple sentences have never been more untrue. Innovation is alive and thriving around the world and dairy foods appear to be one of the most dynamic categories. Read on.

Dairy processors should be tempted to formulate with tea, and not just iced tea beverages, but other tea-infused dairy foods including cultured products, frozen treats and milk-based drinks.

There is no universal definition of functional foods; however, several Washington, D.C.-based organizations have defined this food category. The International Food Information Council (IFIC) Foundation says functional foods provide health benefits beyond basic nutrition.

Who needs vanilla and chocolate when curry with coconut has become an ice cream flavor option? That's right, the unusual is showing up more frequently in frozen desserts, and consumers seem to be ready to experiment with fusions of seemingly conflicting flavors.

The message has not changed over the years: eat more fiber. Scientific studies continue to support this message and provide new evidence to indicate the importance of having optimal amounts of dietary fiber in the diet.

Formulating foods to slow rises in blood sugar and insulin; is this an opportunity?

Make the most of this year's IFT Annual Meeting + Food Expo

This year marks my 15th consecutive IFT Annual Meeting + Food Expo®. In my perspective, the show has aged much better than I have, and has evolved into a venue for continuing education in all areas of food science.

Though used in small amounts, the various ingredients that go into making cheese are critical to success