ELMHURST, Ill.-The world's top dairy researchers and processors will join some of the country's leading nutrition professionals, and food and beverage marketers at the 2005 International Whey Conference (IWC) to be held in Chicago from Sept. 11-14.
The conference will be hosted by the American Dairy Products Institute (ADPI)-the leading association for manufactured dairy products-and the European Whey Products Association (EWPA) in partnership with consumer goods companies within the United States, including NEXT Proteins and Kraft Foods.
According to ADPI's CEO James Page, this year's conference will highlight new research on whey, particularly its health and nutrition benefits, and consumer product applications. The conference is also expected to attract a record number of participants.
"We're very excited about the caliber of speakers at the 2005 IWC and the quality of research on whey proteins that will be presented," Page says. "We anticipate hearing about significant new developments in whey research whose value won't be limited only to the dairy products industry, but should be of great interest to health and nutrition professionals, food and beverage producers, the medical community, as well as general consumers.
"The primary objective of the 2005 IWC is to showcase whey protein as a value added ingredient with tremendous consumer health and nutrition benefits. Research already has established that whey protein is one of the most highly nutritional and multi-functional proteins available, which can improve almost any food or beverage product," Page explained.
IWC keynote speakers from throughout the U.S. and abroad will discuss emerging research demonstrating that whey-derived bioactive components, which enhance the performance of physically active adults, help to increase lean muscle tissue, support cardiovascular health and weight management, and improve immune defenses.
Joop F. Kleibeuker, secretary general of EWPA, said that the organization was pleased to again be a co-sponsor of the international conference.
"IWC will be of great interest to consumer goods marketers in the European food industry," he said. "Better understanding of the positive health benefits and the high quality of whey protein among consumers will mean tremendous growth opportunity for the whey and dairy industry."
EWPA is the trade organization that represents whey and whey manufacturers in the European dairy market.
IWC will lead with a Health and Nutrition Session highlighting new research on related benefits from whey protein. The session will feature Dr. Michael Zemel, professor of Nutrition and Medicine and director of The Nutrition Institute at The University of Tennessee. Dr. Zemel, is a leading researcher and commentator on the effects of dairy products including whey protein on weight management.
Consumer products companies will highlight food and beverage innovation and product applications for whey protein. Such companies include NEXT Proteins, which has pioneered the manufacture of popular branded whey-based protein products, including Designer Whey Protein powders and the Detour whey protein bar.
NEXT Proteins CEO David Jenkins, one of the largest private contributors to furthering research on whey over the past 15 years and a three-time Olympian, will be presenting on ‘Functional Foods, Functional Ingredients' and consumer product applications for whey.
Jenkins said, "Whey is an exceptionally high quality, complete protein that's easily digestible. From a manufacturing perspective, it has great functionality as an ingredient for various consumer products designed to promote health and wellness-from protein powders and bars, through shakes and smoothies, to other products." n
To find out more information or to register for the conference visit: www.iwc-2005.org.