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Functional Ingredients in Dairy Foods Webinar

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9/22/11 2:00 pm to 9/22/12 2:00 pm EDT
Online
Contact: Jamie Tunison

 

Dairy foods — cheese, cultured, fluid and frozen — serve as ideal delivery vehicles for all types of functional ingredients, including specialty fatty acids, fiber, minerals, probiotics, vitamins, whey proteins and more. This is because most dairy products are stored under temperature-controlled (chilled or frozen) temperatures and have a limited shelf life. These conditions ensure that the consumer enjoys the product and reaps the benefits promised.

On September 22, 2011, from 2:00 to 3:00pm ET, Dairy Foods will explore recent innovations in functional dairy foods. This will be complemented by an overview of how nutrition authorities and consumers are educated on the health and wellness benefits that functional ingredients provide, especially when they are delivered in calcium- and protein-dense dairy foods.

Webinar attendees will gain insight to what’s new in functional dairy foods, and how industry is educating consumers about the health and wellness attributes associated with these products. They will be able to take this knowledge and get creative in their own R&D and marketing departments.
 

Webinar Schedule:
Donna BerryDairy Foods’ Product Development Editor sets the tone for this webinar with a review of some of the most innovative functional dairy foods introduced in the past year.
Lori Hoolihan, Ph.D., R.D., a nutrition research specialist with the Dairy Council of California, will describe the council’s efforts to educate consumers about functional dairy foods.
Wayne Geilman, Ph.D., the chief food scientist at Salt Lake City-based TCBY, The Country’s Best Yogurt, will discuss the company’s more recent innovation: Super Fro-Yo. This product is loaded with ingredients that support digestive health, weight management, bone health and the aging process, without sacrificing great taste.

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