In this four-part series, we will explore the unique dairy prototypes being served by USDEC at the Institute of Food Technologies (IFT) Annual Meeting and Food Expo 2017. First up is the Frozen Matcha Dairy Bar, which includes a matcha-flavored yogurt filling between two crispy oat wafers. Sound good? Come try it during IFT17 — USDEC will have samples to try at Booth 2270. If you’re not attending, you can read more about it in the formula sheet available to download at the end of this post.

Today is World Milk Day, so join USDEC and 30 countries around the world in celebration and ‘raise a glass’ to milk and the many nutritious and delicious benefits that dairy can offer! World Milk Day has been celebrated worldwide since 2001 and is meant to shine a spotlight on the nutrition and economic importance of milk and other dairy products.

Thanks to new research, full-fat dairy products now have a more positive outlook among consumers. Recent studies found that milkfat ingredients may not negatively affect heart health, nor contribute to obesity or Type 2 diabetes in consumers. The food industry is embracing milkfat ingredients as important to modern diets. In fact, applications using various forms of milkfat had a global market size of $49 billion in 2015 and is expected to grow to $53 billion by 2020.¹

A new, more accurate method for measuring protein quality lists dairy proteins as one of the highest-quality sources available. The Food and Agriculture Organization (FAO) previously recommended using the digestible indispensable amino acid scores (DIAAS) for the most correct protein quality measurement. Now, after more than 20 years as the selected method, the protein digestibility-corrected amino acid scores (PDCAAS) could be replaced with DIAAS. Here’s why, and why no matter the method, dairy remains one of the highest scoring protein sources.

Follow ThinkUSAdairy on LinkedIn for market and consumer insights, conveniently listed in your newsfeed. The page highlights Dairy Spotlight posts that focus on consumer perception and how dairy ingredients can help food and beverage products thrive in the modern market.