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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.
    Susan Larson the Dairy Detective
    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.


    Read More
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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.
    Susan Larson the Dairy Detective
    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.


    Read More
    DairyDetective.jpg

    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.
    Susan Larson the Dairy Detective
    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.


    Read More
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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.
    Susan Larson the Dairy Detective
    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.


    Read More
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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.
    Susan Larson the Dairy Detective
    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.


    Read More
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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.
    Susan Larson the Dairy Detective
    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.


    Read More
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    Dairy is an ideal fit for clean-label trend

    Susan Larson the Dairy Detective
    Susan Larson
    March 7, 2016

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


    Read More
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    Whey proteins make for a cost-effective egg replacer

    Susan Larson the Dairy Detective
    Susan Larson
    January 7, 2016

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


    Read More
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    Dairy protein is a rising star in new products

    Susan Larson the Dairy Detective
    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.


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

    Susan Larson the Dairy Detective
    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.


    Read More
    View All Articles by Susan Larson
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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.

    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.

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