Now that 2016 has wrapped up, let’s review some of the most influential discussions about dairy products and ingredients from the year. In our own Dairy Spotlight archives, we highlighted a study from Nutrition and Metabolism. It emphasizes the importance of protein quality, reporting high-quality proteins have characteristics for improved muscle benefits. Also, a position paper on sports nutrition states all athletes should consume complete proteins for maximum results. Both studies conclude that dairy proteins are high-quality for their branched-chain amino acid content, including leucine.     

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.

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.

Manufacturers are taking notice of consumer desires trending toward healthy and functional food.