Dairy proteins are examined for their positive contributions in human nutrition, manufacturing and global demand of dairy ingredients. The peer-reviewed March 2015 Journal of Food Science Volume 80, Supplement 1 is available online. Publication of this supplement was made possible by the National Dairy Council and U.S. Dairy Export Council and includes papers from subject matter experts on the following topics:

• Dairy Proteins in Nutrition and Food Science: Functional Ingredients in the Current Global Marketplace by Nicole S. Litwin, Beth H. Rice Bradley and Gregory D. Miller
• Metabolic Advantages of Higher Protein Diets and Benefits of Dairy Foods on Weight Management, Glycemic Regulation, and Bone by Stefan M. Pasiakos
• Supplemental Protein in Support of Muscle Mass and Health: Advantage Whey by Michaela C. Devries and Stuart M. Phillips
• Global Market for Dairy Proteins by Veronique Lagrange, Dacia Whitsett and Cameron Burris
• Innovative Uses of Milk Protein Concentrates in Product Development by Shantanu Agarwal, Robert L. W. Beausire, Sonia Patel and Hasmukh Patel

As global demand for dairy continues to grow, U.S. suppliers have become increasingly specialized in the production of dairy proteins to meet varying protein levels, functional properties and other specifications. Visit the ThinkUSAdairy.org supplier search for more information.