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Home » Authors » Susan Larson
Susan Larson

Susan Larson

Susan Larson, Ph. D, works with the U.S Dairy Export Council. She is an Associate Researcher at the Wisconsin Center for Dairy Research at the University of Wisconsin – Madison.

Articles

ARTICLES

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The marriage of dairy foods and clean labels

The key to achieving on-trend dairy products is the use of simple ingredients that have a purpose.
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Susan Larson
October 3, 2017

Clean label can be categorized multiple ways, but in the end, it’s the ingredients and their origins that matter for labeling. Four P’s — pronunciation, production, processing and purpose — all contribute to clean-label perceptions.


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Use dairy’s total nutrition to meet protein needs

Research makes the case for why dairy should be the protein of choice. Meanwhile, new products containing whey protein are on the rise.
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Susan Larson
August 4, 2017

Providing a complete protein is one of the many qualities that makes dairy indispensable. These high-quality proteins that function across broad applications make dairy ingredients attractive to a wide audience. This is important as the demand for high-protein products continues to grow and protein inclusion in products becomes an expectation. Now brands are striving for robust claims to satisfy their protein-hungry customers.


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Opportunities in snacking are primed for dairy ingredients

A look into daily snack patterns offers insight for dairy manufacturers to tap into what consumers are looking for with their snacks.
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Susan Larson
March 8, 2017

For product innovators, creators and sellers, knowing and anticipating the habits of consumers is a necessity. The switch from three meals a day to multiple mini-meals is one change that hasn’t stumped us, but empowered us to think differently about how snacks are presented.


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Make the most of milkfat ingredients

Consumers’ perception of full-fat dairy products is changing as research gives a new appreciation for milkfat ingredients.
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Susan Larson
January 6, 2017

Thanks to emerging studies, an ingredient like milkfat that was once taken out of food formulations due to health misconceptions is now getting appreciation.


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The expanding appeal of dairy proteins

Dairy proteins offer benefits in several key trend areas, from consumers’ desire for more high-quality protein to clean label changes.
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Susan Larson
October 5, 2016

Protein holds an important place in the minds of consumers, merging with almost every new trend appearing in the food and beverage industry. The success of protein continues with the number of consumers beginning to understand its overall benefits and finding more ways to incorporate protein into their daily lives.


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Using permeate to reduce sodium in dairy foods and beverages

By using permeate, or dairy product solids, it’s possible to reduce salt in many foods and beverages without stripping away the salty flavor.
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Susan Larson
August 11, 2016

Salt’s ability to balance and expose rich flavors makes it the easiest and most inexpensive way to enhance flavor. However, industry changes are encouraging manufacturers to revisit sodium levels in their products.


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Dairy is an ideal fit for clean-label trend

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Susan Larson
March 7, 2016

U.S. dairy ingredients meet demands for recognizable and understandable ingredient lists in popular applications and recipes.


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Whey proteins make for a cost-effective egg replacer

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Susan Larson
January 7, 2016

During the current egg shortage, consider whey proteins as full or partial egg replacements.


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Dairy protein is a rising star in new products

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Susan Larson
October 6, 2015

The U.S. dairy industry has the ingredients to meet the needs of beverage formulators. Functional beverages made with milk or whey protein aid in muscle care and weight management.


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Dairy proteins improve the health of all consumers, regardless of age

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Susan Larson
August 5, 2015

For young adults, 20 grams of whey protein after exercise can increase muscle protein synthesis. For older adults, increasing protein intake helps them maintain bone and muscle mass.


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April 20, 2021

Getting the Job Done Without Being There: Automating in a Socially Distant World

This webinar will look at the advances in secondary packaging automation and the role those advances will play in minimizing the number of people needed to install, operate and support automated packaging lines.
May 25, 2021

Are You at Risk for a Product Recall?

Labeling errors alone constitute 40% of all recalls in the United States, and recalls due to labeling errors as well as foreign material contamination are a growing problem in the industry globally. This session will cover the types of product inspection equipment that can be used, as well as best practices of processes and procedures for utilizing these solutions.
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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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2021 April

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