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).

The 2015 IFT Food Expo is now less than two months away. While it is almost here, you can still contact us for a free Expo Pass to secure access to the trade show exhibit area if not already registered.

The U.S. Dairy Export Council® (USDEC), along with four U.S. dairy suppliers, exhibited at the Food & Hotel Vietnam (FHV) 2015 show at the Saigon Exhibition & Convention Centre, April 21-23.

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.

Southeast Asia's regionally integrated, thriving food manufacturing and foodservice industries are driving an increasing need for dairy ingredients and cheese. The U.S. dairy industry has led the world in milk production growth for a decade and has triple the production of New Zealand and Australia. This enables the United States to help fulfill the needs of global food and beverage manufacturers and foodservice operators to help drive their businesses forward.