Why food and beverage manufactures continue to lean on US dairy proteins

Their food and beverage needs also remain important during the current challenging times caused by COVID-19.  Consumers are both stocking up on their favorite snacks for comfort and/or trying to take care of themselves through healthy diets and new forms of exercise.

Dairy proteins can deliver​ on all of these asks and more, which is why demand for dairy protein has showed no signs of slowing down. According to data from Innova Market Insights, 2019 saw new product introductions with dairy proteins up 24% as compared to 2015.

From providing solubility, heat stability, gelling, foaming and emulsification in foods and beverages to easily boosting protein content with a neutral flavor, the food industry continues to lean on the exceptional functionality and versatility of US dairy proteins. Those looking to blend dairy ingredients with other protein sources also benefit from the boost in nutritional quality coming from dairy and the ease of formulation the dairy proteins provide.

To amplify these advantages at the SHIFT20 virtual event next week, and beyond, the U.S. Dairy Export Council (USDEC) developed globally inspired, fusion-style menu/product prototype concepts​ that allow foods from around the world to be visually experienced, and discover how US dairy ingredients can help food and beverage manufacturers capitalize on local trends.

The U.S. dairy industry’s sustainability story is also on full display. At a pre-IFT special access webinar​ held earlier this week, USDEC leadership shed light on the US dairy industry’s sustainability goals for 2050 to become carbon neutral, highlighted upcoming scientific sessions, and previewed exciting technical and innovation resources to provide inspiration to reimagine protein snacks.

Attendees and non-attendees can learn more at ThinkUSAdairy.org/IFT20​.