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    Home » Authors » Karen Giles-Smith MS, RD

    Articles by Karen Giles-Smith MS, RD

    GilesSmith422

    Live long and prosper with probiotics

    Prebiotic and probiotic ingredients have the potential to improve quality and length of life.
    Gilessmith200
    Karen Giles-Smith MS, RD
    June 9, 2014

    Someday, science may show that particular prebiotic, probiotic, and synbiotic ingredients help prevent certain age-related disorders and lengthen lives. Although the anti-aging effects of pre- and probiotics are plausible, supporting science is scant and inconclusive to date. However, scientists have developed several hypotheses about how aging may alter the intestinal microbiome and how certain pre- and probiotics may help prevent or reverse these changes.


    Read More
    GilesSmith422

    How to formulate for a cleaner label

    Consumers desire dairy products that sport a “clean” label — but clean means different things to different people. How can the dairy industry cope with this ambiguous consumer demand?
    Gilessmith200
    Karen Giles-Smith MS, RD
    May 9, 2014

    When science is oversimplified, the resulting messages are often misconstrued and misleading. So it is with food. Consumers have bought into the misguided message that foods are unfit for human consumption if they contain more than five ingredients, ingredients they can’t pronounce or ingredients their grandparents wouldn’t recognize.


    Read More
    milk shopping

    Formulating for millennials and baby boomers

    But they look at food through different lenses. Millennials are all about knowing the origin of foods and eating all-natural foods. Boomers want to prevent illness and seek foods that keep them healthy and active into retirement.
    Gilessmith200
    Karen Giles-Smith MS, RD
    April 12, 2014

    In terms of influence in the market, baby boomers and millennials are running the show. To which generation should the dairy industry cater? The best answer may be: both. Here’s why.


    Read More
    fruit for dairy

    Flavor and technology trends in fruit ingredients for dairy

    Gilessmith200
    Karen Giles-Smith MS, RD
    March 6, 2014

    Flavor and technology trends in fruit ingredients can boost the taste and healthfulness of dairy foods.


    Read More
    Latest-Headlines-default-image.jpg

    Dairy foods and beverages can be a good carrier of omega-3s

    Gilessmith200
    Karen Giles-Smith MS, RD
    February 12, 2014

    Although milk is normally not a good source of omega-3s, the dairy industry strives to make it one.


    Read More
    Latest-Headlines-default-image.jpg

    Formulating with fiber: watch out for sensitive GI systems

    Gilessmith200
    Karen Giles-Smith MS, RD
    January 7, 2014

     As the number of foods formulated with inulin continues to increase, the number of people who can’t tolerate this fermentable fiber is also on the rise. What are the potential implications for the dairy industry? 


    Read More
    Dairy Foods www.dairyfoods.com ingredients

    Fortifying with vitamins & minerals

    Gilessmith200
    Karen Giles-Smith MS, RD
    December 16, 2013

     Over half of U.S. consumers believe that fortified foods are worthwhile, but they may need more information before they’ll buy. 


    Read More
    chocolate ice cream

    A darker shade of dairy: cocoa & chocolate

    Gilessmith200
    Karen Giles-Smith MS, RD
    October 18, 2013

     Dairy processors have noticed an increasing consumer preference for dark chocolate. Cocoa and chocolate suppliers discuss the evolution of consumer preferences, formulation considerations, environmental concerns and what’s next. Chocolate tea, anyone? 


    Read More
    strawberry banana smoothie

    Time to tout protein in dairy foods

    Gilessmith200
    Karen Giles-Smith MS, RD
    October 17, 2013

    Protein is under-represented in the American diet, yet consumers want protein-rich foods and beverages. New developments from protein ingredient suppliers are driving product innovations.


    Read More
    Yo-Quick goats milk yogurt

    Science is progressing on probiotics and health

    Gilessmith200
    Karen Giles-Smith MS, RD
    September 15, 2013
    The study of probiotics takes guts — real or manufactured. A British outfit created a computer-controlled, mechanical simulator of gastric digestion. The study of the gut might lead to glory.
    Read More
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    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.

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    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.

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