Traditional cheeses will always have a special bond with consumers, but cravings for cheese innovation is putting the spotlight on specialty and unique cheeses. Numerous recent industry reports show that consumers are buying more cheese, but their expectations are rising with every purchase and lifestyle decision.
Yogurt, USDEC Events, Cheese, Permeate, Global, Dairy Proteins, U.S. Dairy Products, IFT, Consumer Trends, Prototypes
Inspired by frequently sought-out food and beverage preferences, USDEC will highlight three on-trend prototypes at Booth 1931 during the 2016 Institute of Food Technologists (IFT) Conference in July. Be sure attend to sample the yogurt barley soup, samosa hybrid and mango chutney cottage cheese dip while gathering other resources and insights.
Sodium, Consumer Insights, Permeate, United States, Global, Sodium Reduction, Salt Substitute, Dairy Product Solids
Proposed voluntary sodium reduction goals put forth June 1 by the U.S. Food and Drug Administration (FDA) reflect that Americans are getting too much sodium in their diet. FDA’s suggested short and long-term goals would enable food companies and restaurants to gradually adjust sodium levels using innovations like incorporating permeate as a cost-effective, sodium substitute.
Dairy Ingredients, Market Insights, Beverage, Dairy Proteins, Weight Management, Whey Protein, Sports Nutrition, Muscle Recovery, Energy
Sports nutrition is no longer reserved for athletes and frequent gym-goers according to speakers at the 2016 Protein Trends & Technologies Seminar. An increase in on-the-go lifestyles, daily stress levels and a desire for continuous motivation has expanded buyers of sports drinks and protein bars beyond the “athlete” consumer group.