Have you ever wondered about how the processing steps of protein ingredients differ and what effect those steps have on sustainable production? If so, you might be surprised to learn how “green” dairy is. Findings from a new landscape survey comparing the commercial processing of 17 protein ingredients were unveiled on July 13 as part of the technical program of the virtual Institute of Food Technologists (IFT) Annual Meeting & Food Expo, known as SHIFT20. The study – which was conducted by RTI Innovation Advisors and funded by the National Dairy Council – shed scientific light on how dairy proteins compare with plant and other protein sources when it comes to degree of processing and impact on environmental resources. This is especially critical at a time when sustainable food production is paramount to addressing the challenge of providing valuable nutrition to the growing global population.
The U.S. dairy community plays an essential role in ensuring a safe and consistent supply of nutritious and delicious dairy foods for people and communities across the globe.
We share a commitment – from the farm to the table – to responsibly producing the dairy foods we all enjoy and depend upon. U.S. dairy farmers are taking strong action, always innovating to produce milk and dairy products with fewer resources.