Articles by Kimberly Decker

Dairy inclusions get indulgent

Dairy inclusions get indulgent

Boundary-busting inclusions prove that more really is more
Kimberly Decker
February 13, 2019
Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.
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Frozen desserts: Keep them creamy

Frozen desserts: Keep them creamy

The right ingredients can help processors texturize today’s frozen dairy — and nondairy — delights
Kimberly Decker
January 11, 2019
Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.
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Opposites attract in the frozen dessert market

Opposites attract in the frozen dessert market

Frozen dairy desserts embrace good-for-you indulgence.
Kimberly Decker
December 5, 2018
Over the past few years, freezer cases have been filling up with a new class of creamy, dreamy treats that bear all the hallmarks of sinful indulgence while delivering more pluses (think protein and fiber) and fewer minuses (added sugar or "artificial" anything), to boot.
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Natural colors have staying power

Natural colors have staying power

Keep ‘natural’ colors strong and stable in dairy
Kimberly Decker
September 10, 2018
We're almost two decades into the 21st century and knee-deep in a near mania for all things "natural." At this point, is there any reason why a dairy developer would continue formulating with synthetic dyes?
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Dairy processors, consider the probiotic strain

Dairy processors, consider the probiotic strain

Not all probiotics are created equal; dairy processors must understand the ‘nuanced but important differences’ among strains
Kimberly Decker
June 7, 2018
Skim through any list of food and beverage megatrends and you’ll likely run across a mention of 1) probiotics, 2) digestive health, 3) the human microbiome or 4) some combination thereof. That's because the more consumers learn about how the goings-on in their guts reverberate throughout their bodies, the more they want to know about the "good gut bugs" at the center of it all.
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"Adult entertainment: Dairy flavors grow up"

Adult entertainment: Dairy flavors grow up

As millennials grow older, their palates are growing up with them. New dairy flavors need to reflect that reality
Kimberly Decker
May 10, 2018

Obsession with millennials so pervades contemporary culture that even millennials, notorious for their self-regard, have grown weary of hearing about themselves. But while there was a time when non-millennials could at least dismiss their juniors' fancies for Frisbees, breakfast cereal and nonstop Nickelodeon as kid stuff, that's getting harder to do now that members of the generation born between 1981 and 1996 (as defined by the Pew Research Center, Washington, D.C.) are having kids of their own.


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Desperately seeking sweeteners

Desperately seeking sweeteners

Product formulators in search of the perfect sugar substitute will find plenty of new options
Kimberly Decker
April 2, 2018

It's official: Americans' love affair with sugar is over, and they're breaking up en mass with their ol' sweetie. In the International Food Information Council's (IFIC) 2017 Food & Health Survey, 76% of respondents said they are trying to limit or avoid sugars in general, with six in 10 declaring that they view sugars negatively.


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