Dairy Ingredients Symposium unveils research to help food and beverage makers capitalize on health and wellness boom
Research and industry insights uncover new market opportunities, technologies for value-added dairy ingredients
As consumer interest in health and wellness continues to soar, so does the growth potential for dairy ingredients in food and beverage products. New research is exploring ways to harness the health benefits of dairy ingredients to maximize the nutritional content of foods. In addition, dairy ingredients can be used to facilitate the introduction of other popular nutrients – such as omega-3 fatty acids, probiotics, calcium and vitamin D – into food formulations.
Highlights of these scientific approaches to dairy ingredients were unveiled in San Francisco, March 18-19, during the 10th Annual Dairy Ingredients Symposium, co-sponsored by Dairy Management, Inc. (DMI) and the Dairy Products Technology Center at California Polytechnic State University with support from the California Dairy Research Foundation and USDEC. More than 175 leaders in the dairy, food and beverage industries gathered to learn about the latest trends in the marketing, science, manufacturing technology and food applications of value-added dairy ingredients.
“If you think you know dairy ingredients, think again,” said Alan Reed, senior vice president, U.S. manufacturing and ingredient marketing, Dairy Management, Inc. “As the latest research results become available, food and beverage manufacturers will discover even more ways to use dairy ingredients to create innovative, nutrient-packed products that give them a competitive advantage.”
According to a study conducted by The NPD Group, Inc. and released at the symposium, Americans are looking to improve their health by “adding” to their diets. Approximately 53 percent of adults are trying to get more protein in their diets versus a year ago. Whey proteins and milk protein concentrates are just a few of the many domestic dairy ingredients that can be leveraged to answer this need.
The symposium also featured sessions on the topic of dairy ingredient functionality. Presenters spoke on current research related to the solubility and flavor optimization of dairy ingredients.
“New processing techniques are helping to make dairy ingredients even easier to use in food and beverage formulations,” said Phillip S. Tong, Ph.D., director, Cal Poly Dairy Products Technology Center. “These techniques, uncovered by DMI-supported research, will continue to catalyze numerous market opportunities for manufacturers and suppliers in the years ahead.”
Dairy ingredient prices also are projected to drop in 2008, compared to 2007, making them even more affordable to use. At the symposium, Robert Cropp, professor emeritus at the University of Wisconsin-Madison, presented a market outlook for lower dairy ingredient prices in 2008, spurred by higher U.S. milk production.
To obtain abstracts and/or copies of the 22 presentations given at the 10th Annual Dairy Ingredients Symposium, call the Dairy Technical Support Hotline at 1-800-248-8829. For more information on formulating and innovating with dairy ingredients, go to www.innovatewithdairy.com.
