Items Tagged with 'full-fat foods'

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Sharon Gerdes Health and Wellness columnist for Dairy Foods

Full-fat dairy is a healthy choice

Cheese, butter and full-fat dairy make a resurgence as part of ‘keto’ diet

February 7, 2019

"Jack Sprat could eat no fat. His wife could eat no lean." This might be a modern day couple, with one spouse following a plant-based low-fat diet while the other adheres to a high-fat, low-carb regimen with generous portions of meat and dairy.

Millennials redefine ‘healthy’

Millennials are concerned with the health of animals, people and the environment.

Sharon Gerdes

April 4, 2017

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This new generation, defined as those ages 20 to 36 in 2017, have different views about food than my generation of baby boomers.

Is there flexibility in fat levels of milk when it comes to health?

Growing evidence supports the association between full-fat dairy foods and neutral to positive health outcomes.

Greg Miller Mickey Rubin

March 9, 2017

One Comment

The conversation seems to be moving in a more balanced direction for whole milk-based dairy foods (i.e., milk, cheese and yogurt). While nutritional guidance has recommended low-fat and fat-free dairy foods for the past 30 years, the scientific evidence on whole milk and milk products is evolving and appears to be neutral to positive on cardiovascular and metabolic health outcomes.

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

January 6, 2017

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

Balancing health and indulgence in frozen desserts

Some consumers choose full-fat foods with a clean label over healthier lower-fat versions made with ‘chemical-sounding’ ingredients.

Kimberly Decker

December 6, 2016

One Comment

How does a dairy processor address the public’s enlightened attitude about nutrition while still appealing to its inclination toward indulgence?

In an increasingly crowded beverage space, processors of dairy and dairy-alternative beverages, juices and ready-to-drink coffee and tea might find it a challenge to grow sales. They must continually innovate to meet consumers’ evolving wants and needs.

The Role of Nanofiltration in Dairy Ingredients

Many dairy facilities are exploring what membrane processes they can implement and the additional ingredients they can produce to draw further value from their dairy processing. A panel of experts from various backgrounds in the dairy industry will discuss Nanofiltration (NF) and how it can be effectively implemented in a dairy plant.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

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