Dairy ingredient solutions

Today’s baby boomers are redefining senior living. Food and beverage manufacturers have a unique opportunity to provide products that fit their needs both for convenience and functional nutrition with the support of dairy ingredients. Beyond muscle wasting, whey protein and other dairy ingredients present solutions to help consumers achieve healthy eating by addressing their top-of-mind health and wellness concerns, including cutting back on salt.

Permeate is a promising sodium substitute for dairy foods, soups, baked goods, dry mixes, confectionary and other foods. For example, only 3 to 4 grams of delactosed permeate or 10 to 11 grams of whey permeate are required to replace 1 gram of salt without compromising the flavor. USDEC has created a butternut squash soup prototype leveraging permeate as a salt substitute, containing 43% less sodium than a similar version on the market.

USDEC and its partners, the Dairy Research Institute, Innovation Center for U.S. Dairy and National Dairy Council, funded primarily by America’s dairy farmers, provide a number of resources to help the dairy and food and beverage industries tap into the latest science and expertise to improve or develop new products. A number of resources can be found on usdec.org and InnovateWithDairy.com or by emailing TechSupport@InnovateWithDairy.com.