Articles by D. Berry

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The past few months have been very busy for me. Not only did I conduct extensive global research to write the two supplements to this October international issue of Dairy Foods, I also was privileged to travel to London for the World Cheeses Awards. All of this enabled me to talk with dairy foods manufacturers from around the world.

Traditional desserts are described as rich, indulgent, full-fat treats, something not to be consumed daily, better kept for a special occasion. Around the world, there exists the category of desserts referred to as chilled dairy desserts. Typically quite perishable, and usually high in calories, chilled dairy desserts have never become very popular in the United States . . . until now.

While athletes wrapped things up in Athens, cheesemakers competed in London for world recognition

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With summer behind us, I encourage you to deliberate on the food and beverage trends you observed, or even participated in during the warmer weather. This will assist your company with formulating new products for next summer.

Whey, the increasingly popular milk protein once described as a byproduct of cheesemaking, is now recognized for its ability to enhance health.

Coloring dairy foods with "exempt" colors appeals to consumers, when the colors come from fruits and vegetables, it's even better

Name a food trend, there's a cheese to complement it