Thanks to new research, full-fat dairy products now have a more positive outlook among consumers. Recent studies found that milkfat ingredients may not negatively affect heart health, nor contribute to obesity or Type 2 diabetes in consumers. The food industry is embracing milkfat ingredients as important to modern diets. In fact, applications using various forms of milkfat had a global market size of $49 billion in 2015 and is expected to grow to $53 billion by 2020.1
Dairy Ingredients, Market Insights, Dairy Resources, Global, Whey Protein Isolate, Milk Protein, Whey Protein, Whey Protein Concentrate, High Quality Protein
A new, more accurate method for measuring protein quality lists dairy proteins as one of the highest-quality sources available. The Food and Agriculture Organization (FAO) previously recommended using the digestible indispensable amino acid scores (DIAAS) for the most correct protein quality measurement. Now, after more than 20 years as the selected method, the protein digestibility-corrected amino acid scores (PDCAAS) could be replaced with DIAAS. Here’s why, and why no matter the method, dairy remains one of the highest scoring protein sources.
Dairy Ingredients, Consumer Insights, Dairy Trends, Dairy Resources, Global, Food and Beverage Trends, LinkedIn
Follow ThinkUSAdairy on LinkedIn for market and consumer insights, conveniently listed in your newsfeed. The page highlights Dairy Spotlight posts that focus on consumer perception and how dairy ingredients can help food and beverage products thrive in the modern market.