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.

Professionals in the food and beverage industry know well how technology can improve inefficiencies and offer eco-friendly solutions for food production. Yet, many consumers don’t fully understand the role technology plays in producing sustainable food. Addressing this education gap starts with sharing the benefits that technology has in our industry.

Unmatched 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.

Food 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.