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The Advantages of U.S. Dairy: Customer-Focused Partnerships
April 28, 2017 by USDEC StaffThe first in a three-part series on the advantages of U.S. dairy, this piece will touch on customer-focused partnerships. The U.S. dairy industry is committed to meeting unique customer needs by fostering and growing partnerships with industry-leading experts and providing resources worldwide. Combining a range of connections, U.S. Dairy offers insights, research, expertise, ingredients and products needed to help its customers stay competitive in the food and beverage market.
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Cheese Helping Foodservice Thrive
April 13, 2017 by Angelique HollisterThe global appetite for cheese is expanding. Cheese consumption accounts for a reported 13% of global dairy consumption and is increasing at a rate of approximately 2% each year.1 The U.S. dairy industry is adequately prepared for this demand thanks to its rising, year-round, milk production capacity and ever-expanding portfolio of more than 600 cheese types. As an integral part of many regional and national cuisines, U.S. cheese is key to successful offerings that meet the health and taste needs of consumers.
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Milk’s Nutrition Brought to the Forefront
April 3, 2017 by Terri RexroatUnmatched nutrition is just the beginning; milk also is the starting point for a wide-array of U.S. ingredients that deliver a range of health and wellness benefits. The ingredients derived from milk can replace unwanted ingredients, like salt and hydrogenated oils, and have the protein quality to assist with weight management and muscle strength. And that’s just the start.
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Dairy Ingredients, Consumer Insights, United States, Global, Dairy Proteins, Clean Label, Snacking, Milk Protein, Whey Protein, Snack Trends
Making Snacks Part of Daily Routines
March 24, 2017 by Kara McDonaldSnack formulations are getting more complex as consumers view snacking as more than a filler between meals. Susan Larson, Associate Researcher at the Wisconsin Center for Dairy Research at the University of Wisconsin – Madison, says that even though more consumers snack throughout the day, formulators shouldn’t rush to put product on the shelves without first considering the claims that consumers want most. Successful snacks offer what consumers want for each meal occasion.
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Dairy Ingredients, Market Insights, Nutrition, Dairy Resources, Global, Whey Protein, Sustainability, Waste Reduction
Reducing Food Waste with Whey
March 10, 2017 by John KleesFood and beverage companies are finding new and creative ways to reduce waste. Some are doing this in response to the sustainable eating trend, others to make a positive environmental impact, or a combination of both. No matter the reasoning, using food byproducts as raw materials is one way to reduce waste. Coproducts, like whey proteins derived from milk, can be used in a variety of applications for added benefits.
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