At this year’s IFT16 show, Elizabeth Crawford from FoodNavigator-USA visited the USDEC booth to find out what opportunities exist for manufacturers when formulating sodium-reduced products to preserve taste, save money on raw materials and increase consumer acceptance. The following are insights from our video discussion on reducing sodium with U.S. permeate.
Dairy Ingredients, Yogurt, Market Insights, Consumer Insights, Protein, Permeate, Beverage, Dairy Proteins, Milk Protein, Whey Protein, Consumer Trends, Energy
U.S. Dairy is delivering on top trends at multiple conferences to serve up ideas for product developers to take advantage of the functionality, taste and nutrition that dairy has to offer. From clean label and reduced sodium to energy and globally inspired flavors, U.S. dairy ingredients have an important role in nourishing consumer-inspired foods and beverages seen throughout these events.
Yogurt, USDEC Events, Cheese, Permeate, Global, Dairy Proteins, U.S. Dairy Products, IFT, Consumer Trends, Prototypes
Inspired by frequently sought-out food and beverage preferences, USDEC will highlight three on-trend prototypes at Booth 1931 during the 2016 Institute of Food Technologists (IFT) Conference in July. Be sure attend to sample the yogurt barley soup, samosa hybrid and mango chutney cottage cheese dip while gathering other resources and insights.
Sodium, Consumer Insights, Permeate, United States, Global, Sodium Reduction, Salt Substitute, Dairy Product Solids
Proposed voluntary sodium reduction goals put forth June 1 by the U.S. Food and Drug Administration (FDA) reflect that Americans are getting too much sodium in their diet. FDA’s suggested short and long-term goals would enable food companies and restaurants to gradually adjust sodium levels using innovations like incorporating permeate as a cost-effective, sodium substitute.
Market Insights, Whey, Cheese, Permeate, Milk Powder, U.S. Dairy Products, Stewardship, Sustainability Awards, Sustainability, Environment
Nine dairy farms, businesses and partnerships were recognized at the fifth annual U.S. Dairy Sustainability Awards on May 11. The judges, composed of experts throughout the dairy community, evaluated the nominees’ sustainability practices based on their economic, environmental and community impact.