Whey Protein Research Presented at Korean Exercise Conference
Dr. Jeff Volek, PhD, RD, published a study in 2013 in the Journal of the American College of Nutrition that demonstrated whey protein consumption is more effective than soy protein in enhancing lean body mass as part of a resistance exercise training program. This study was welcome news for health-minded consumers trying to improve their overall wellness with whey protein, a complete, high-quality dairy protein. The positive results were achieved at levels that food and beverage manufacturers can readily incorporate into new products that would be convenient to meet consumers' desires.
Breadth and Quality of U.S. Dairy is a Match for Vibrant Southeast Asian Market
Southeast Asia's regionally integrated, thriving food manufacturing and foodservice industries are driving an increasing need for dairy ingredients and cheese. The U.S. dairy industry has led the world in milk production growth for a decade and has triple the production of New Zealand and Australia. This enables the United States to help fulfill the needs of global food and beverage manufacturers and foodservice operators to help drive their businesses forward.
Permeate Takes Off in Global Food and Beverage Industry
Trends ranging from clean labels to changing consumer habits to the need for value-driven functional ingredients are the major reasons why permeate is taking off on a global scale.
U.S. Dairy Boosts Flavor, Functionality in Confectionery
Like their counterparts around the world, Vietnam's young and upwardly-mobile consumers are increasingly craving the creamy, indulgent taste of chocolates. The chocolate confectionery market in Vietnam recorded a 14.5% compound annual growth rate from 2009 to 2014 according to Euromonitor figures, growing from $33.2 million to $65.3 million during that span. Growth is projected to continue over the next five years, potentially reaching $85.9 million by 2019 as the number of chocolate-lovers multiplies.