U.S. Dairy Export Council at 2012 IFT
Demand for U.S. dairy continues to climb worldwide as food and beverage formulators discover the many ways dairy ingredients can contribute to innovative products. Hot trends range from consumer interest in protein, sodium reduction and simple labels to products supporting healthy aging.
At the recent 2012 Institute of Food Technologists (IFT) Annual Meeting & Food Expo, June 26-28, in Las Vegas, the U.S. Dairy Export Council® (USDEC) Global Marketing Program highlighted the numerous advantages of incorporating U.S. dairy ingredients in food and beverage applications.
Visitors to booth #1458 discovered the nutritional and functional payoff dairy ingredients provide to solve many of today’s formulation challenges. USDEC showcased expertise in dairy nutrition and product and application research, and shared technical insights on best ways to add value or improve products using dairy ingredients.
Learn more about the prototypes developed for the 2012 show:
- Protein-powered Hummus
- Dairy Protein Jerky Snack
- Dairy Mineral Thirst-quencher
- Savory Greek-style Yogurt
- Wellness Wafer
- Citrus Crystal Ice
Dairy Sessions
A number of presentations at the 2012 IFT featured dairy research and opportunities:
Stimulating Sodium Reduction Innovations & Overcoming Technological Challenges
June 27th, 8:30 a.m. – 10:00 a.m., Room N110
A late breaking session covering sodium consumption and health concerns prompting sodium reduction initiatives across the globe and in the U.S.
Life Cycle Assessment: From Farm to Table
June 27th, 10:30 a.m. - 12:00 p.m., Room N114
This session includes a review of LCA research in dairy from -farm to table - with examples of benefits and challenges that are relevant across the food industry.
Nonthermal Technologies in Dairy Foods and Beverages: High Pressure Homogenization (Symposium)
June 27th, 10:30 a.m. – 12:00 p.m, Room N115
This session will focus on how and why the homogenization process was developed in the food industry and on the current and future uses of low and high pressure homogenization.
Emerging New Dairy Ingredient Applications
June 27th, 1:30 p.m.-3:00 p.m. Room N114
Researchers supported by the Dairy Research Institute have continued to develop new dairy ingredients with various benefits that can help deliver higher protein, better antimicrobials, and increased functionality.
The “Real, Fresh, Natural Foods” Trend: How to Win With Consumers
June 28th, 12:00 p.m., 2012 IFT Food Expo Special Events Pavilion
Learn about consumer segments driving the trend towards real, fresh and natural foods, their attitudes and motivations from the Innovation Center for U.S. Dairy®.
Breakfast in the 21st Century
June 28th, 1:15 p.m.-2:45 p.m., Room N111
Hear emerging research on the role of high-protein breakfasts on satiety and appetite and current patterns of foods consumed at breakfast and their contributions to energy and nutrient intakes.
Dairy Foods Division Open Leadership/Member Meeting & Social
June 28th, 3:00 - 4:00 p.m., Room N110
This meeting and social are open to IFT members, so please plan on attending to see old acquaintances and make some new ones.