Anna Boisseau

Anna Boisseau

Anna Boisseau, managing editor of Dairy Foods, has a diverse background in journalism including experience writing about international relations and parenting issues. In her spare time, she works on documentaries. She received her master’s degree from Northwestern University’s Medill School of Journalism.

Articles

ARTICLES

A new generation of dairy and nondairy proteins

A new generation of dairy and nondairy proteins

Many dairy and nondairy proteins have undergone makeovers that improve some flavor, formulation and textural issues, as well as meet consumers’ nutritional demands.
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Anna Boisseau
August 13, 2020
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Despite their dietary differences, dairy-eaters, flexitarians and vegans share a commonality: paying attention to the amount of protein they consume.
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Cultures and enzymes are hard workers

Cultures and enzymes are hard workers

Not only do cultures and enzymes impart unique product characteristics, but they also offer solutions for increased shelf stability and production efficiency.
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Anna Boisseau
June 1, 2020
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Today's dairy processors have to cater to a group of consumers who want it all, from reduced-sugar and lactose-free products to long shelf lives and clean labels. So how could they create dairy offerings that meet so many different needs?
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Organic dairy processors have a mission

Organic dairy processors have a mission

Producers of organic dairy should highlight their products’ transparency, healthfulness and sustainability to attract today’s informed consumers.
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Anna Boisseau
May 27, 2020
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There are many unknowns in these early days of the COVD-19 pandemic, but one thing is clear: People will be eating many more meals at home for the near future.
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Oregon Ice Cream Co. has something for everyone

Oregon Ice Cream Co. has something for everyone

Oregon Ice Cream Co., known for its flagship Alden’s Organic brand, has a data-driven, consumer-focused approach to product development.
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Anna Boisseau
April 28, 2020
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Journey to any grocery store today and you'll find plenty of organic product options tucked next to conventional offerings. But when Oregon Ice Cream Co. launched the Alden's Organic ice cream brand in 2004, it was offering something fairly novel to the market.
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Cultured dairy is good for the gut

Cultured dairy is good for the gut

Cultured dairy processors could emphasize the functional benefits of their products to connect with health-conscious consumers
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Anna Boisseau
April 9, 2020
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In today's refrigerated grocery store aisles, customers can find a plethora of cultured dairy options, including yogurt/skyr, sour cream, cottage cheese, cream cheese and kefir.
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Reduce the sugar in dairy products

Reduce the sugar in dairy products

Sweetener suppliers have come up with myriad solutions to address consumers’ interest in lowering their sugar intake
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Anna Boisseau
April 6, 2020
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On Jan. 1, 2020, the first stage of FDA's mandated Nutrition Facts label change went into effect. Companies with $10 million in annual sales or more are now required to list added sugars on their products' labels, and other brands will be required to follow suit by 2021.
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Baker Cheese’s St. Cloud, Wis., plant produces over 200 SKUs under its own brand and for private label customers.

Baker Cheese’s cheese plant was built to stretch

Baker Cheese’s plant expansion was designed to handle the continually increasing demand for the company’s string cheese
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Anna Boisseau
March 4, 2020
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Halfway through the family-owned Baker Cheese Inc. plant in St. Cloud, Wis., you'll come upon a kind of magical lazy river of cheese. Different sizes and varieties of the company's low-moisture, part-skim mozzarella string cheese float through a stream of brine.
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Pictured are (top row, l to r) Kevin Baker, chief financial officer, and Eric Baker, vice president of marketing and sales; (bottom row, l to r) Jeff Baker, executive vice president, and Brian Baker, president and CEO.

Baker Cheese Inc. continues its cheesemaking legacy

The fourth-generation owners of Baker Cheese are expanding the family business while continuing to produce its trademark high-quality string cheese
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Anna Boisseau
March 3, 2020
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Some people, including, most famously, Steve Jobs, say that it is better to focus on one thing and do it well. Off a nondescript state highway in east-central Wisconsin, Baker Cheese Inc. is proving the adage to be true.
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Inclusions with a health halo

Inclusions with a health halo

Inclusions have long been associated with indulgence. Now they’re getting a healthy makeover
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Anna Boisseau
February 10, 2020
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Surprise bites of chocolate chips, cookie dough, pie pieces and other miniature treats have long delighted ice cream and frozen dessert consumers. But today's health-conscious eaters are asking for more from their desserts, including the inclusions within them, than an indulgent, satisfying mouthful.
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