Sharon Gerdes Article

Plant proteins: The Dairy industry's best strategy may be to complement these emerging sources

Sharon Gerdes Health and Wellness editor of Dairy Foods

October 5, 2015

Emerging plant proteins include pea, rice, canola, flaxseed and chia. Then there are the insect proteins. Dairy’s best strategy may be to complement these emerging sources.

Bangkok buzz

The U.S. dairy industry hears a buzz at Southeast Asia food show

Dairy Foods contributor Sharon Gerdes spoke at Food Ingredients Asia and assessed the opportunities for dairy powders.

Sharon Gerdes

September 29, 2015

Grassland Dairy Products was one of the U.S. companies that exhibited Food Ingredients Asia. The region is just getting started in the higher-protein sports nutrition and meal replacement markets, said a sales manager for the dairy processor.

Research points to myriad health benefits of consuming probiotics

Sharon Gerdes

September 9, 2015

Low microbial diversity in the gut is associated with disease and poor health. One way to bolster the diversity of the gut is to consume fermented foods, including dairy foods that contain probiotics.

Prebiotics are the star in infant formula

Sharon Gerdes

August 6, 2015

Many infant formula brands are adding prebiotics to their lines to help with babies’ digestive health, while other dairy manufacturers still have work to do.

Working with dairy proteins in RTD beverages

Sharon Gerdes

January 9, 2014

Many ready-to-drink beverages containing dairy protein are shelf-stable. The heat treatment (up to 253 degrees) puts dairy proteins to the test. Keep in mind that the heat stability of caseins and whey proteins are very different.

Opportunities rise for on-the-go dairy snacks

Sharon Gerdes

October 13, 2013

Americans are on the go. There is an opportunity for processors to develop dairy-protein-fortified snacks and beverages that can be eaten away from the dining room table.

Dairy innovations

Dairy and cultures make a powerful beverage duo

Concentrated milk or whey protein ingredients are often added to cultured dairy beverages to boost the protein level and to contribute to viscosity and mouthfeel.

Sharon Gerdes

August 18, 2013

Greek introductions continue to dominate growth in the yogurt category, but the other cultured segment to watch is drinkable yogurt. Volume sales in 2012 were 211 million pints and the latest IRI data for 2013 showed yogurt drinks experiencing double-digit growth in the United States.

Innovative whey ingredients meet global demands

State-of-the-art filtration, evaporation and drying equipment are producing new protein-based dairy ingredients used in beverages, baked goods and dairy foods.

Sharon Gerdes

March 14, 2013

Dairy continues to be the ingredient of choice in many food products because of its high-quality protein, excellent flavor profile and unique functionality in a wide variety of applications. Domestic dairy suppliers are proving to be both consistent global suppliers for basic dairy ingredients and diligent innovators of new ingredients.

Now is the time to promote a new protein measurement method

There is a new method for measuring protein quality. It is more scientifically valid because it more accurately reflects the ability of the body to utilize essential amino acids.

Sharon Gerdes

January 18, 2013

For nearly 20 years, the world had accepted the PDCAAS (Protein Digestibility Corrected Amino Acid Score) as the gold standard for measuring protein quality. The dairy industry has long argued that this method has flaws and limitations.

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.