At this year’s IFT16 show, Elizabeth Crawford from FoodNavigator-USA visited the USDEC booth to find out what opportunities exist for manufacturers when formulating sodium-reduced products to preserve taste, save money on raw materials and increase consumer acceptance. The following are insights from our video discussion on reducing sodium with U.S. permeate.

Coffee and tea are popular day-to-day drinks and their desirability is on the rise with recent reports stating more consumers want a nutritious way to stay energized. Something as simple and nutritious as dairy paired with the possibilities in staple beverages can create successful beverages options worth further exploration.

U.S. Dairy is delivering on top trends at multiple conferences to serve up ideas for product developers to take advantage of the functionality, taste and nutrition that dairy has to offer. From clean label and reduced sodium to energy and globally inspired flavors, U.S. dairy ingredients have an important role in nourishing consumer-inspired foods and beverages seen throughout these events.

Food and beverage brands are revisiting their formulas to pin-point undesirable ingredients. Now that clean label has become an industry focus, manufacturers are eliminating chemical-sounding or unrecognizable ingredients from their products. Susan Larson explains how the nutrition and familiarity of dairy makes it a reliable alternative to unwanted ingredients.

Inspired by frequently sought-out food and beverage preferences, USDEC will highlight three on-trend prototypes at Booth 1931 during the 2016 Institute of Food Technologists (IFT) Conference in July. Be sure attend to sample the yogurt barley soup, samosa hybrid and mango chutney cottage cheese dip while gathering other resources and insights.