Dairy Foods Blog


Our aging population can benefit from dairy ingredients

Consider using whey protein and milk protein concentrate when developing new products.

January 17, 2013

Alan Reed Innovation Center for Dairy ResearchBy Alan Reed

An aging world population of almost half a billion seniors age 65 and older has placed increased demands on food and beverage manufacturers to take a closer look at their nutritional needs to help seniors manage chronic conditions affiliated with aging, such as heart disease, diabetes and cardiovascular disease.

U.S. dairy ingredients are well-positioned to help address the needs of this population who are actively seeking solutions to assist with healthy aging.

Extensive dairy ingredient nutrition research — supported by the Dairy Research Institute and the dairy checkoff — continues to showcase its numerous benefits to meet the growing nutritional needs of an aging population looking for ways to maintain an active, independent lifestyle.

Whey protein is a high-quality protein naturally found in milk that contains all the amino acids that the body requires for muscle protein synthesis. It is highly digestible and rapidly absorbed by the body.

Research continues to support the ability of dairy ingredients, such as whey protein, to help build lean muscle and decrease the risk for muscle wasting in aging consumers. Whey protein is a high-quality protein naturally found in milk that contains all the amino acids that the body requires for muscle protein synthesis. It is highly digestible and rapidly absorbed by the body, which is of particular benefit to aging seniors.

Milk protein concentrate (MPC) offers food and beverage manufacturers options to increase protein content in formulations without significantly increasing the lactose content in the finished product, while still maintaining a clean dairy flavor. Like whey protein, MPC is also a multifunctional ingredient that provides benefits, such as water binding, gelling, foaming, emulsification and heat stability. We also know that many of dairy’s nine essential nutrients — including protein, calcium and potassium — are of particular interest to seniors hoping to maintain their active and independent lifestyle.

The Innovation Center for U.S. Dairy Future of Dairy research highlights matching dairy with other ingredients as an important opportunity to expand dairy consumption among today’s aging consumer, as well as other demographics. Looking beyond combinations with nuts and fruits to other less expected ingredients, such as vegetables and even alcoholic beverages, is one way manufacturers can further capitalize on evolving consumer trends. For more information on this and other opportunities to meet upcoming consumer needs, please email futureofdairy@usdairy.com.


Alan Reed is the executive vice president, strategy, insights and planning at the Innovation Center for U.S. Dairy, Rosemont, Ill.
 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

On-Demand: The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

Yogurt

What’s your favorite yogurt?
View Results Poll Archive

THE MAGAZINE

Dairy Foods Magazine

april 2014 dairy foods

2014 April

A look inside Agropur; Plus we profile two cultured dairy companies.

Table Of Contents Subscribe

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13