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    Home » Authors » K.J. Burrington

    K.J. Burrington

    Kimberlee (K.J.) Burrington is director of training, education and technical development for the American Dairy Products Institute.
    Articles

    ARTICLES

    honey and yogurt

    Slash sugar in yogurt

    Ingredient suppliers have a number of tools to help with sugar-reduction goals.
    K.J. Burrington
    April 22, 2022

    There were over 2,000 new cultured products introduced worldwide in the past two years with a reduced-, low- or no-added-sugar claim, according to Innova Market Insights’ new product database. 


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    kj burrington

    Leverage milk’s inherent benefits

    There are components of milk that contribute to immunity, and culturing milk adds even more to its immune health contributions.
    K.J. Burrington
    January 19, 2022

    Immune health has never been more important than it is today. Cultured dairy products are uniquely positioned to address this important health trend. 


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    kj burrington

    Enhance nutrition in cultured dairy products

    Vitamins, minerals and prebiotics spell opportunity.
    K.J. Burrington
    November 22, 2021

    Looking at the top 10 list of health positioning for new yogurt products worldwide over the last two years (based on a report from Innova Market Insights), it is a bit surprising that “no-/low-/reduced-fat” tops the list, with “high source of protein” coming in a close second.


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    kj burrington

    Hit your target texture for cultured dairy products

    Understand the impacts that processing conditions and added ingredients can have on a cultured dairy product’s texture.
    K.J. Burrington
    August 26, 2021

    Although many consumers would say that “flavor rules,” texture is close behind. When it comes to cultured dairy products, smooth and creamy is always the target, and textural attributes such as grainy, gel-like, shrunken, weak or ropy are typically considered defects.  


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    kj burrington

    Tap into the capabilities of bacterial cultures for dairy

    Many of today’s cultures, especially for yogurt, can also provide mild flavors and thick, creamy textures.
    K.J. Burrington
    May 7, 2021
    Bacteria have never had a greater role in cultured dairy products than today. It used to be that companies purchased cultures only for the types of flavors and rate of acid production needed, but now they can add texture development and health benefits to the list.
    Read More
    kj burrington

    Think outside traditional cultured dairy flavors

    There has never been a better time for adding some flavor excitement to cultured products.
    K.J. Burrington
    January 29, 2021
    One of my favorite sweet flavors is passion fruit. I discovered it on a trip to Australia in 2016 - the most popular yogurt flavor in that country is passion fruit.
    Read More
    kj burrington

    Ingredients enhance cultured dairy products

    New technologies result in ingredients that provide texture, flavor or nutrition.
    K.J. Burrington
    November 20, 2020
    Though many people would say there is a lot of creativity and art involved in the development of cultured products, we all know there is a lot of technology built into the products we have today.
    Read More
    kj burrington

    Formulating high-protein drinkable yogurts

    Follow a few tips and pay attention to the protein chemistry.
    K.J. Burrington
    August 25, 2020
    One of the ways to add differentiation and consumer appeal to a fermented dairy drink is to increase the protein content. But adding protein to any cultured product typically results in an increase in viscosity.
    Read More
    kj burrington

    Extend the shelf life of cultured dairy products

    Many companies have introduced clean-label bioprotective ingredients.
    K.J. Burrington
    May 18, 2020
    The concern about shelf life is a reality for every food product. Most companies would like to add some time to the current shelf life while maintaining channel flexibility and acceptable sensory properties.
    Read More
    kj burrington

    There’s opportunity in specialty yogurts

    Such yogurts reflect trends found in many other food categories
    K.J. Burrington
    February 24, 2020
    Like all other food categories, the yogurt market is creating new products to attract more consumers. Although there is no definition for these "specialty yogurts," they typically reflect trends found in many other food categories, including international styles, indulgent and botanical flavors, added protein and fiber, sugar reduction, artisanal recipes and more.
    Read More
    View All Articles by K.J. Burrington
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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

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