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

Fiber can enhance dairy products' benefits, functionality

FDA approved eight new fiber ingredients in June.

Sharon Gerdes

January 7, 2019

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Nutritionists recommend a daily fiber consumption of 25 grams for women and 38 grams for men, but most people in the United States get only half that amount.

GMO labeling: What's in a name?

Sharon Gerdes

December 7, 2018

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"That which we call a rose, by any other name would smell as sweet," Shakespeare said. But would calling foods and ingredients "bioengineered" rather than "genetically modified" make them more acceptable to consumers?

Look to dairy for calcium and vitamin D

Dairy calcium is highly bioavailable and works synergistically with vitamin D and other nutrients to build healthy bones. Adding probiotics may increase bioavailability

Sharon Gerdes

October 9, 2018

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A few years back, my family physician recommended that I be tested for bone mineral density and start taking a calcium supplement. I explained that I got my calcium from dairy and had great bones.

Whey protein is whey better

In a crowded protein marketplace, the dairy industry is challenged to convey the benefits of milk and whey protein to consumers.

Sharon Gerdes

September 4, 2018

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Over my 20 years of consulting for the U.S. dairy industry, and 15 years of writing for Dairy Foods, I've learned a lot about protein quality.

Making probiotic claims can be tricky

Probiotics have multiple health benefits, but navigating the narrow line between dietary supplement and drug claims can be challenging.

Sharon Gerdes

August 6, 2018

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The science behind the health benefits of probiotics grows each day. Probiotics can benefit digestive health, heart health, mental health, weight management and the immune system. But formulating probiotics into fermented dairy foods and translating health benefits into appropriate claims can be tricky.

Dairy might help to promote healthy aging

Whey protein and fermented dairy foods could help minimize inflammation

Sharon Gerdes

June 4, 2018

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Anti-inflammatory diets are trendy, and some of my friends are avoiding dairy because they've heard that it causes inflammation. According to Greg Miller, chief science officer for National Dairy Council, "The current scientific evidence suggests that the opposite may be true."

The ins and outs of clean labeling

Customers want dairy with all-natural ingredients and nothing artificial

Sharon Gerdes

May 7, 2018

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Clean-label dairy can be more about perception than actual health benefits. It's also a moving target. Dairy processors must scrutinize the latest market research to understand what consumers what in their dairy delights, and what they want taken out.

Reducing sugar content requires complex strategy

Newer stevia sweetener blends are optimized for performance in dairy

Sharon Gerdes

April 2, 2018

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America has the distinction of being the most overweight country in the world. The latest statistics reveal that 38% of our citizens qualify as obese.

Purple superfruits pack antioxidant power

Science around the health benefits of fruits containing anthocyanins continues to grow.

Sharon Gerdes

March 6, 2018

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The label "superfruit" has been used to describe any fruit with high nutrient levels. Superfruits come in every color of the rainbow, but those with red, blue or purple hues from the presence of anthocyanins generally boast superior antioxidant power.

Studies say whole dairy milk is best for children

Science reveals that whole milk helps combat childhood obesity

Sharon Gerdes

February 6, 2018

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Formulating dairy products for children can be tricky. Two essential ingredients are a clean label and a clever package, possibly adorned with Disney or Star Wars characters.

Keynote Presentation: New Insights in Understanding and Preventing Deposit Formation on Membrane Surfaces

ON DEMAND: Deposit formation by biopolymers such as proteins or polysaccharides on membranes causes significant reductions in flux and transmission of components, irrespective of reverse osmosis, nano-, ultra- or microfiltration applications. Crossflow conditions are meant to minimize deposit formation, but cannot prevent the deposition of material sufficiently. Part of the reason is the inconsistent transmembrane pressure along the flow path across a membrane module with a high transmembrane pressure at the module inlet and a gradient towards lower pressures towards the module exit.

Food Safety Risk Analysis Using Membrane Autopsy

ON DEMAND: Membrane programs in the age of FSMA require increased vigilance to maintain the safe production of food products. Under FSMA a company must do a risk based analysis to identify potential hazards. Within the new Food Safety Plan, preventive controls must be in place to manage those risks.

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

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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ARTICLES

Fiber can enhance dairy products' benefits, functionality

GMO labeling: What's in a name?

Look to dairy for calcium and vitamin D

Whey protein is whey better

Making probiotic claims can be tricky

Dairy might help to promote healthy aging

The ins and outs of clean labeling

Reducing sugar content requires complex strategy

Purple superfruits pack antioxidant power

Studies say whole dairy milk is best for children

Dairy Foods Magazine

2019 January