Whey protein usage continues to expand beyond its sports nutrition roots and body building persona, becoming a standout contributor to the broader expansion of mainstream protein health and wellness product offerings.

Across the world, chefs are looking for new and innovative ingredients to help set their culinary creations apart. A visit by professional bakery and pastry chefs to the United States showcased how U.S cheeses and raisins can be incorporated into culinary applications to create delicious products that their customers will enjoy.

Did you know that starting as early as 40 years of age, the prevalence of muscle loss is approximately 0.5-1% per year, which, if it progresses, may lead to a syndrome called sarcopenia? Leaders in nutrition research from the United States, Japan, Korea and China shared research findings and dietary guidance on how to optimize health and vitality into the golden years during a May 15 conference session, "Aging and Muscle Loss: Dietary Approaches to Reduce Sarcopenia Risk," held during the 12th Asian Congress of Nutrition (ACN2015).

160 food and beverage industry decision makers attended the USDEC Healthy Snacking seminar held in Tokyo on October 31, 2014. Speakers included confectionery R&D expert Bob Boutin of Knechtel, dairy ingredient applications expert KJ Burrington of the Wisconsin Center for Dairy Research, and local functional snacking expert and enthusiast, Dr. Kazunaga Yazawa of Waseda University. The speakers inspired attendees to expand "better for you" product lines utilizing U.S. whey and milk proteins that meet Japanese consumer lifestyles and health and wellness needs.