Chefs visit U.S. and explore the endless possibilities for U.S. cheese
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.
Whey Protein Research Presented at Korean Exercise Conference
Dr. Jeff Volek, PhD, RD, published a study in 2013 in the Journal of the American College of Nutrition that demonstrated whey protein consumption is more effective than soy protein in enhancing lean body mass as part of a resistance exercise training program. This study was welcome news for health-minded consumers trying to improve their overall wellness with whey protein, a complete, high-quality dairy protein. The positive results were achieved at levels that food and beverage manufacturers can readily incorporate into new products that would be convenient to meet consumers' desires.
USDEC Seminar in Seoul Spurs Innovation Opportunities with U.S. Whey Protein
Nearly 70 food and beverage industry decision makers attended a USDEC trade seminar on U.S. whey protein health and wellness innovation opportunities on November 15, 2013. Elena Groothuizen, Market Analyst at Innova Market Insights, was the key speaker, sharing data on the rising protein boom and trend in new health and wellness product introductions with whey protein in the United States across key categories such as for weight management, healthy aging and beyond.