Sharon Gerdes is the Health and Wellness editor of Dairy Foods. She is a Certified Food Scientist and author who writes extensively about dairy’s role in health and wellness. Learn more at http://sharongerdes.com.

Sharon Gerdes Health and Wellness columnist for Dairy Foods

School milk provides nutrition and more

Variety in global school milk encourages consumption.

Sharon Gerdes

September 16, 2021

Across the globe, 400 million children consume a meal at school daily. These meals provide more than just good nutrition; in many underdeveloped countries, school lunch is an incentive for children to attend school.

Consumers seek more fruit in their diet

Popular superfruits include elderberry, pink dragonfruit and coffee berry.

Sharon Gerdes

August 24, 2021

The USDA’s MyPlate guide suggests two servings of fruit per day for adults. But according to a 2017 press release from the Centers for Disease Control and Prevention, only 12% of U.S. adults consume those recommended servings.

Dairy protein supports recovery

For Olympic athletes, recovery nutrition is key to success.

Sharon Gerdes

July 15, 2021

Whether your favorite Olympic athlete is celebrating the thrill of victory or suffering the agony of defeat, he or she is now concentrating on recovery from intense exercise — and perhaps an injury that occurred as part of his or her competition.

Added sugar in American diet exceeds recommended guidelines

Healthy sugar-reduction habits begin in childhood, and dairy offers numerous lower-sugar options.

Sharon Gerdes

May 18, 2021

Sugar continues to be at the top of the list of nutrients that consumers are trying to reduce in their diets. A recent update from the American Heart Association noted, "Strong evidence supports the association of added sugars with increased cardiovascular disease in children."

Should you fortify yogurt with dairy or plant protein?

Plant proteins struggle to match dairy protein’s sensory and nutrition quality.

Sharon Gerdes

April 21, 2021

The first higher-protein yogurt appeared on U.S. shelves in 2001. Twenty years later, higher-protein products dominate the yogurt aisle.

Lactose-free dairy category matures

Technology improvements boost growth of lactose-free dairy products.

Sharon Gerdes

March 19, 2021

If you think that plant-based is the hot category in dairy, think again. Sales of lactose-free milk grew twice as fast as sales of plant-based beverages in 2019.

Dairy stands to benefit from popularity of the keto diet

Full-fat and grass-fed dairy products are featured in the diet.

Sharon Gerdes

March 9, 2021

According to the International Food Information Council, as many as 8% of Americans were on the ketogenic (keto) diet in 2020. Many use the diet for a short while to shed a few excess pounds, while others have adopted keto as a long-term lifestyle.

Coffee and dairy are natural partners

Specialty coffees are experiencing record growth.

Sharon Gerdes

January 18, 2021

A 2015 study by Auburn University found that by consuming 155 milligrams of caffeine, college athletes shaved an average of two strokes off their golf scores. Could a Starbucks Tripleshot help me break 100?

Understand dairy’s role in the flexitarian diet

A strict vegan diet can produce nutrient shortfalls.

Sharon Gerdes

December 17, 2020

An increasing number of consumers have been turning to a vegetarian or vegan lifestyle. But after a while, many of them find such a diet restrictive and lacking in important nutrients.

Promote the nutrient density of dairy products

Many nutrient-density-scoring patterns do not give dairy proper credit.

Sharon Gerdes

November 18, 2020

The 2020-2025 Dietary Guidelines for Americans (DGAs), slated for launch in December, spotlight the special nutrient concerns at each life stage. The second of five major overarching guidelines is "Focus on variety, nutrient density and amount."

The global ready-to-drink (RTD) tea and coffee market, meanwhile, is expected to expand at a CAGR of about 5.6%, a report by Grand View Research Inc. states. Innovation could help dairy processors grab their fair share of this growth.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

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Sharon Gerdes

ARTICLES

School milk provides nutrition and more

Consumers seek more fruit in their diet

Dairy protein supports recovery

Added sugar in American diet exceeds recommended guidelines

Should you fortify yogurt with dairy or plant protein?

Lactose-free dairy category matures

Dairy stands to benefit from popularity of the keto diet

Coffee and dairy are natural partners

Understand dairy’s role in the flexitarian diet

Promote the nutrient density of dairy products

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