Dairy Ingredients, Consumer Insights, USDEC Events, Protein, Japan, Dairy Trends, Permeate, United States
IFT Visit Inspires Innovation with U.S. Dairy ProteinsSix Japanese food and beverage manufacturers gained first-hand insights on the product innovation trends and health, functional and sensory advantages of whey and milk proteins through participating in a recent USDEC-organized technical training mission to the United States.Read More
Protein: Offering People Function and Fitness
People look for protein in the foods they buy and use in meals, snacks and after workouts. In fact, 23 percent of adults say they are increasing the amount of protein in their eating plans. Today, we have a better understanding of the importance of eating an adequate amount of protein, and maybe more relevant, eating an adequate amount of high-quality protein - for not all proteins are created equal. Yesterday, at the 2015 Institute of Food Technology (IFT) Annual Meeting, I moderated a symposium sponsored by National Dairy Council that featured new insights on the importance of protein. I wanted to share key details with those of you working with patients and clients.
Value of U.S. Dairy Featured at IFT15
The USDEC booth was buzzing with activity throughout the three-day event. From customers to media members to food science professionals, IFT was the home to many valuable interactions with personnel throughout the foodservice and food and beverage industries.
Trends Shaping New Dairy Product Introductions
The U.S. dairy industry is innovating to match the changing needs and wants of consumers. Lu Ann Williams, head of research at Innova Market Insights, discussed ways product packaging of new dairy launches promote nutritional value, flavor and function to meet these changing desires.