This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Dairy Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Dairy Foods logo
  • DAIRY INDUSTRY NEWS
  • PRODUCTS
    • Best of ...
    • Butter
    • Cheese
    • Cultured Dairy
    • Frozen Desserts
    • Ice Cream/Novelties
    • Milk
    • New Products
    • Non-Dairy Beverages
    • Sales Data
    • Whey, Milk Powder
    • Dairy Alternatives
  • INGREDIENTS
    • Cocoa
    • Colors/Flavors
    • Cultures/Enzymes
    • Fiber
    • Gums, Stabilizers, and Texturants
    • Inclusions
    • Omegas/Lipids
    • Prebiotics
    • Probiotics
    • Sweeteners
    • Other
  • OPERATIONS
    • Equipment
    • Processing
    • Packaging
    • Food Safety & Sanitation
  • MEDIA
    • Behind the Scenes
    • Dairy Foods TV
    • Digital Brochures
    • Interactive Product Spotlights
    • Podcasts
    • Webinars
  • DIRECTORIES
    • Buyers Guide
    • Directory eBook
    • Dairy Plants USA
  • AWARDS
    • Dairy Plant of the Year Award
    • Breakthrough Award
    • Exporter of the Year
    • Dairy Processor of the Year
  • MORE
    • Associations
    • Dairy Foods' News & Views Newsletter
    • Blogs
    • Case Studies
    • Classifieds
    • Custom Content & Marketing Services
    • Dairy Foods Store
    • eBooks
    • Market Research
    • Membrane Technology Forum
    • Supplier Spotlights
    • Tradeshows and Events
    • White Papers
  • EMAGAZINE
    • eMagazines
    • Archive Issues
    • Contact
    • Advertise
    • Subscribe
    • Columnists
    • Dairy 100
    • State of the Industry Report
    Home » Authors » Karen Giles-Smith MS, RD

    Articles by Karen Giles-Smith MS, RD

    HealthWellness.jpg

    As we age, shift happens, and dairy foods are ideal for getting vital vitamins/minerals

    Gilessmith200
    Karen Giles-Smith MS, RD
    June 4, 2015

    Then it’s time to kick into another gear. Diet can help prevent disease, and dairy foods are ideal for delivering vital vitamins and minerals. In some cases, dietary supplements may be warranted.


    Read More
    HealthWellness.jpg

    Keeping labels simple, ingredients clean

    Gilessmith200
    Karen Giles-Smith MS, RD
    May 8, 2015

    Keep it simple sweetheart and provide helpful information. Dairy foods start with a clean ingredient: milk. The challenge is to explain the source and function of other ingredients without cluttering the label.


    Read More
    HealthWellness.jpg

    Designing dairy products for Millennials and Boomers

    Gilessmith200
    Karen Giles-Smith MS, RD
    April 8, 2015

    Boomers and their children (the Millennials) are careful about what they eat. Protein and probiotic claims appeal to the younger generation. Boomers respond to heart-health claims.


    Read More
    superfruits

    Make dairy foods super with superfruits

    Gilessmith200
    Karen Giles-Smith MS, RD
    March 12, 2015

    Pomegranates, once considered exotic, are considered mainstream, like blueberries and strawberries. Growing in popularity are passion fruit, guava, mango and papaya.


    Read More
    health and wellness

    The catch of the day: omega-3s

    Gilessmith200
    Karen Giles-Smith MS, RD
    February 12, 2015

    Omega-3s, derived from fish and non-fish sources are essential polyunsaturated fats that aid visual and neurological development and are beneficial for heart and brain health.


    Read More
    protein fortification

    Processors can gain an advantage with protein fortification

    Gilessmith200
    Karen Giles-Smith MS, RD
    February 5, 2015

    Food and beverage makers can differentiate their products by fortifying with appropriate dairy and plant-based proteins. But not all proteins are alike, so you will also have to educate consumers.


    Read More
    GilesSmith422

    Functional fiber has a role in weight control

    Gilessmith200
    Karen Giles-Smith MS, RD
    January 13, 2015

    Many factors — dietary and otherwise — affect body weight. How does functional fiber fit in?


    Read More
    GilesSmith422

    Fortifying foods with vitamins, minerals

    Gilessmith200
    Karen Giles-Smith MS, RD
    December 10, 2014

    Fortification of foods with vitamins and minerals has reduced the percentage of children with inadequate intakes of many micronutrients. Yet there is a fear that children are getting excessive amounts of certain nutrients.


    Read More
    GilesSmith422
    Dairy protein blends

    Promoting protein-fortified products

    Consumers look at labels for total protein content.
    Gilessmith200
    Karen Giles-Smith MS, RD
    October 14, 2014

    Now that protein has piqued consumers’ interest, effective promotion of protein-fortified products is an excellent investment.


    Read More
    Dairy Foods www.dairyfoods.com ingredients

    The dairy industry’s role in prebiotics education

    Consumer awareness and purchases of probiotic-containing products have skyrocketed. Has this paved the way for promoting and marketing prebiotics in dairy foods?
    Gilessmith200
    Karen Giles-Smith MS, RD
    August 7, 2014

    A common sentiment among food industry experts is that consumers aren’t yet ready to hear about prebiotics. I respectfully disagree. As a nutrition therapist, I’ve noticed an increased interest in probiotics among my clients, which is the perfect opportunity to explain that certain fibers, called prebiotics, are needed for probiotics to survive and thrive.


    Read More
    Previous 1 2 3 4 5 Next
    Subscribe For Free!
    • eMagazine Subscription
    • Dairy Foods News & Views eNewsletter
    • Online Registration
    • Subscription Customer Service
    • Connect with Dairy Foods

    More Videos

    Popular Stories

    mooville

    Moo-Ville Creamery is pushing the butterfat limits

    healthy gut microbiome

    New postbiotics support a healthy microbiome

    Sargento Foods logo

    Sargento Foods to acquire string cheese producer Baker Cheese Factory




    Dairy Foods Buyers Guide and Sourcebook

    Submit a Request for Proposal (RFP) to suppliers of your choice with details on what you need with a click of a button

    Start your RFP

    Browse our Buyers Guide and Sourcebook for equipment, distribution, ingredients, quality control, and much more!

    Find Suppliers

    Events

    May 26, 2022

    Get Creative with Dairy Flavors

    The right flavor or flavor combination can add excitement to — and encourage trial of — new dairy products such as ice cream, cultured dairy products and dairy beverages. Conversely, the wrong flavor or flavor combination can result in new product failure.

    June 14, 2022

    Membrane Technology Forum

    The Membrane Technology Forum is the premier live event in the commercial membrane and membrane technology sector. This event covers the most important concepts and ideas from the fundamentals of membrane technology, fouling, and cleaning, to emerging new technologies and applications with real-world case studies discussing the problems, proposed solutions you can use today, and final results. The Membrane Technology Forum is the go-to event for processors, plant managers, engineers, chemists, equipment manufacturers, research & development professionals, sales & marketing specialists, technicians, and anyone working with membrane filtration.  The program features informative technical sessions covering current topics and emerging trends. Attendees will gain fresh ideas and proactive solutions to help their companies evolve with the changing trends in membrane technology.

    View All Submit An Event

    Products

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

    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.

    See More Products
    Coronavirus and the Dairy Industry

    Get our new eMagazine delivered to your inbox every month.

    Stay in the know on the latest dairy industry trends.

    SUBSCRIBE TODAY
    • More
      • Connect With Dairy Foods
      • Media Kit
      • Contact Staff
      • Order Reprints
      • Food & Beverage Brands
      • Newsletter
      • Current Issue
      • Subscribe
      • Want More?
      • Survey And Sample
    • Helpful Links
      • Dairy 100 List
      • Dairy Plants USA Database
      • Dairy Prices
      • Interstate Milk Shippers List
      • Milk Pasteurization: The Effects of Time and Temperature
      • National Conference on Interstate Milk Shipments
      • Standards of Identity for Dairy Products
    • Multimedia
      • Videos
      • Podcasts
      • Behind the Scenes
      • Galleries
      • Periodic Table of Dairy Foods
      • Monthly Poll Question
      • Dairy Facts & Stats
    • Advertise
    • PRIVACY
      • PRIVACY POLICY
      • TERMS & CONDITIONS
      • DO NOT SELL MY INFORMATION
      • PRIVACY REQUEST
      • ACCESSIBILITY

    Copyright ©2022. All Rights Reserved BNP Media.

    Design, CMS, Hosting & Web Development :: ePublishing