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    Home » Authors » Kimberly Decker

    Kimberly Decker

    Articles

    ARTICLES

    2020 State of the Industry: Ingredients for dairy products take innovation to new heights

    2020 State of the Industry: Ingredients for dairy products take innovation to new heights

    Dairy is flying high with the ingredient trapeze act of 2020.
    Kimberly Decker
    November 2, 2020
    Formulating successful dairy products can feel like a trapeze act even in the best of times. And 2020 was hardly the best of times.
    Read More
    Ingredients suppliers meet new frozen dessert formulation needs

    Ingredients suppliers meet new frozen dessert formulation needs

    Kimberly Decker
    December 9, 2019
    These days, terms such as keto, paleo, high-protein, plant-based, vegan, even "pegan" (paleo-plus-vegan), describe not just diets but entire lifestyles.
    Read More
    2019 State of the Industry: The coup goes to the ingredients

    2019 State of the Industry: The coup goes to the ingredients

    The house always wins in 2019’s year in ingredients
    Kimberly Decker
    November 19, 2019
    They say that baccarat is entirely a game of chance - that more than any particular skill, it's the luck of the draw that wins the "coup," or round of play.
    Read More
    Environmental, social issues threaten chocolate and cocoa

    Environmental, social issues threaten chocolate and cocoa

    Sustainability efforts are critical to ensuring a future for cocoa and chocolate
    Kimberly Decker
    October 14, 2019
    It's hard to imagine a world without chocolate milk, rocky road ice cream or double-fudge sundaes. But if present trends continue, cacao trees (Theobroma cacao), the source of cocoa and, ultimately, chocolate, could become extinct by midcentury.
    Read More
    Natural colors bring value to dairy

    Natural colors bring value to dairy

    Kimberly Decker
    September 6, 2019
    In the dairy aisle (and elsewhere), crowing about a formulation's natural colors barely merits a pat on the back anymore. These days, consumers expect natural ingredients, colors included, in their food and drink, and they won't settle for less.
    Read More
    Dairy industry suppliers bring new life to protein ingredients

    Dairy industry suppliers bring new life to protein ingredients

    A growing array of high-quality protein ingredients is allowing dairy processors to boost nutrition and attract new consumers.
    Kimberly Decker
    August 6, 2019
    Protein's popularity continues to defy gravity. And with today's health and wellness trends being what they are, the macronutrien's prospects will likely remain lofty for some time.
    Read More
    Cultures and enzymes present an innovation opportunity for dairy processors

    Cultures and enzymes present an innovation opportunity for dairy processors

    Though not magical, cultures and enzymes can help dairy formulators transform today’s most pressing challenges into innovation opportunities.
    Kimberly Decker
    June 21, 2019
    Seen from a certain angle, any challenge can resemble an opportunity. And by that reckoning, contemporary dairy developers are living in a land of opportunity.
    Read More
    Tackle flavor issues associated with plant-based dairy alternatives

    Tackle flavor issues associated with plant-based dairy alternatives

    Kimberly Decker
    May 8, 2019
    If William McCormack, business development manager for nutrition at Wauconda, Ill.-based Synergy Flavors, noticed anything at the recent Natural Products Expo West in Anaheim, Calif., it's that the current fad for plant-based dairy alternatives is anything but a fad.
    Read More
    Sweetener suppliers can help reduce added sugars

    Sweetener suppliers can help reduce added sugars

    As the deadline for the labeling of ‘added sugars’ nears, dairy processors scrambling to reduce added sugar content are looking to the sweetener supplier community for help.
    Kimberly Decker
    April 19, 2019
    If you'e ready for the day when FDA mandates that all food and beverage labels stipulate not only how much total sugar is in each serving, but how much of that sugar is "added," take a bow: Prepping for the "added sugars" deadline has been no mean feat.
    Read More
    Teahouses and coffee shops inspire new flavors

    Teahouses and coffee shops inspire new flavors

    Find ready-to-drink inspiration in cafés and tea shops
    Kimberly Decker
    March 17, 2019
    You can learn a lot by hanging out at your local coffee or tea shop. You can learn, for example, what all the cool kids are drinking.
    Read More
    View All Articles by Kimberly Decker
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    Events

    June 14, 2023

    Studies on an Energy-saving Membrane Element: Optum RO

    Broadcasting live from Dairy Foods' Membrane Technology Forum: In this presentation, we will focus on several case studies that assess the amount of bypass flow and power consumption required for the Optum RO element compared to caged and other shelled elements when operated at similar pressure drops and recoveries.

    June 14, 2023

    Generative AI for Membrane Filtration Equipment and Beyond

    Broadcasting live from Dairy Foods' Membrane Technology Forum: This session aims to delve into the concept of Generative AI, exploring its diverse applications within the industrial landscape and across departments.

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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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