People look for protein in the foods they buy and use in meals, snacks and after workouts. In fact, 23 percent of adults say they are increasing the amount of protein in their eating plans. Today, we have a better understanding of the importance of eating an adequate amount of protein, and maybe more relevant, eating an adequate amount of high-quality protein - for not all proteins are created equal. Yesterday, at the 2015 Institute of Food Technology (IFT) Annual Meeting, I moderated a symposium sponsored by National Dairy Council that featured new insights on the importance of protein. I wanted to share key details with those of you working with patients and clients.

The U.S. dairy industry is innovating to match the changing needs and wants of consumers. Lu Ann Williams, head of research at Innova Market Insights, discussed ways product packaging of new dairy launches promote nutritional value, flavor and function to meet these changing desires.

Outbreaks of the avian influenza virus, also known as bird flu, in the Midwest are driving up egg prices and could limit supplies, spurring demand for egg substitutes that offer equal nutritional value and function.