Dairy Ingredients, Lactose, Whey, Cheese, Supply, Exports, Nonfat Dry Milk/Skim Milk Powder, Milk Powder, Export Data, Global, MPC, Volume, Record, Value
U.S. Dairy Exports Finished Record 2022 on a High Note
Strong customer and consumer demand for U.S. cheeses and dairy ingredients drove U.S. dairy exports to record heights in 2022, setting new volume and value records. It was the third straight record year for volume and the second for value, with new annual export records set for cheese, whey and lactose.
Export volume on a milk solids equivalent (MSE) basis increased 5% to 2.4 million metric tons (MT). Export volume in 2022 was equivalent to 18% of U.S. milk produced last year, also an all-time high. Export value increased 25% to $9.6 billion—the first time it has ever crossed the $9-billion mark.
Dairy’s Path to Greenhouse Gas Neutrality Featured at International Conferences
The U.S. dairy community continues to make investments for the future of food. Thanks to dairy farmers’ relentless use of careful management and adoption of innovative practices, milk is being produced in the United States in an especially efficient way that nourishes people but also helps protect our planet. One example of this, U.S. Dairy’s bold journey to greenhouse gas (GHG) neutrality, was showcased at the International Union of Food Science and Technology (IUFoST) 21st World Congress of Food Science & Technology in Singapore early this month.
Asia, WPI, Innovation, Whey Ingredients, Market Insights, USDEC Events, Whey Permeate, Global, Dairy Permeate, Whey Protein, WPC, Snack Trends
International Whey Conference Spotlights Wide World of Innovation Potential
International whey processors, researchers, and product developers united with leading nutrition, food, and beverage subject matter experts at the 2022 International Whey Conference (IWC). Held in Chicago from September 11-14, discussions were focused on the bright and innovative future of whey.
From new scientific research and market developments likely to impact the future state of the whey industry, to growing global opportunities for whey ingredient applications, the biennial conference was abuzz with information, trends, and ideas. Many presentations put a spotlight on dairy’s commitment to environmental stewardship and its progress towards greenhouse gas neutrality. Researchers shared how the science on whey ingredient health benefits has expanded beyond protein and muscle health to include lipids, carbohydrates, and metabolic health. Innovative technologies were introduced that further advance the processing and functionality of whey for product development.
Dairy Ingredients, Lactose, Market Insights, Whey, Cheese, Supply, Exports, Nonfat Dry Milk/Skim Milk Powder, Milk Powder, Export Data, Global, MPC, Dairy Production, Volume
U.S. Dairy a Key Player to Meet Growing Global Demand
U.S. dairy exports’ strong performance continued in the first half of 2022, following the record-breaking volume and value growth last year. Exports year-to-date are up 27% in value and 2% in volume compared to the same period last year, buoyed by a healing supply chain. In fact, the United States was the only major dairy exporter to see solid growth in exports over the past 12 months (July 2021-June 2022), reinforcing its advantages as the international supplier of choice for dairy products and ingredients.
Dairy Permeate: Authentically Powering Record-Breaking Product Launches
Permeate has arrived as a permanent fixture in the ever-innovating world of dairy ingredients. A recent analysis of new product tracking data from Innova Market Insights confirmed dairy permeate’s upward growth streak for global new product introductions continued in 2021, smashing prior year records. What’s driving this demand? Manufacturers are seizing the benefits of adding permeate across various formulations and application categories, including the multifunctional ingredient’s browning, flavor enhancement, and cost saving properties. With a wave of health-conscious consumers wanting more out of their food, permeate delivers on great taste, while also helping reduce the use of sodium and added sugars in formulations.