The 2018 Institute of Food Technologists (IFT) Annual Meeting & Food Expo is being held July 15–18, in Chicago. In anticipation of the power of protein being a major trend, USDEC invites all attendees to booth #S1427 to taste and learn why all proteins are not created equal.

Research has established dairy proteins’ unique ability to help improve body composition during weight loss, increase muscle mass when combined with resistance training, aid in muscle recovery after endurance exercise and help fight age-related muscle loss.

Knowing that busy consumers around the world are looking for snacks to help deliver these benefits, USDEC, in partnership with affiliated university application labs, developed two prototypes available at booth #S1427 that bring dairy protein benefits to life in trendy, on-the-go applications showcasing dairy ingredients:

• Lemon Ginger Ice Pops with Whey Protein (by the Midwest Dairy Foods Research Center at the University of Minnesota)
• Savory Asian Granola with Whey Permeate and Protein Crisps (by the Wisconsin Center for Dairy Research)

The U.S. dairy industry offers a sustainably produced portfolio of high-quality, nutritional and functional dairy ingredients, making it easy for local food and beverage manufacturers to capitalize on these market trends and create new, relevant products.

Visit ThinkUSAdairy.org for more IFT resources.