Articles Tagged with ''protein in dairy foods''

Not all protein sources are created equal

Dairy processors that understand and optimize different dairy- and plant-based proteins will boost their odds for success.

Kimberly Decker

August 3, 2018

Dairy processors that understand and optimize different dairy and plant based proteins will boost their odds for success.

Ingredient trends to watch

Kathie Canning

August 3, 2018

As I strolled the aisles at the Institute of Food Technologists' most recent food expo (IFT18: A Matter of Science + Food, which took place in July at Chicago's McCormick Place), it didn't take long to discern which food and beverage trends ingredient suppliers were betting on to remain top of mind with consumers. And all of them have a place in the dairy industry.

Print milk's protein content on bottle caps writes Mark Farmer in Dairy Foods

A cap-ital idea

It's time for milk processors to tap into the cap

Try this: use the bottle cap to promote milk’s protein content.

Mark Farmer

June 19, 2017

Many consumers do not realize that milk is a good source of high-quality protein. To educate shoppers, use the cap on a gabletop carton or a bottle to promote milk’s protein content.

Protein benefits everyone, from children to seniors

It’s not just elite athletes who need protein. The ingredient holds benefits for everyone, from children to seniors and from recreational athletes to those seeking to lose weight.

Kimberly Decker

January 30, 2017

Protein may be a macronutrient the deficiency of which portends dire consequences for health. But it is amply represented in the American diet already. A 2015 analysis of the 2007-2010 National Health and Nutrition Examination Survey found that American men consume, on average, close to 100 grams of protein per day — nearly double the 56 grams generally recommended for the group.

Protein is the building block critical for childhood health

Gregory Miller Elieke Demmer

March 8, 2016

As a child grows, meeting protein needs is important to accommodate rapid growth and development, and dairy is essential to filling that need.

Innovations

Cal Poly’s extraction process produces milk protein for foods, snacks

The California university has a licensing agreement with Autumn Spring Foods.

August 19, 2015

Cal Poly State University developed an improved process to extract protein from milk that to be used in enhanced-protein foods and snacks.

Milk is protein

Powering dairy growth with protein: weight management

By engaging with consumers about how dairy foods and beverages are natural sources of high-quality protein, the industry can leverage current consumer attitudes and health trends for a sizable business opportunity.

Geri Berdak Jeff Zachwieja , PhD

October 18, 2013

As part of a health-conscious diet, many consumers perceive protein to be center stage as they strive to manage their weight and maintain a healthy lifestyle. For the dairy industry, the connection of protein to consumers’ needs for weight management can’t be ignored. When combined with its other essential nutrients, delicious taste and convenience, the natural protein found in milk, cheese, yogurt and other dairy-based products lends itself to food options that can help consumers increase their protein intake throughout the day.

Milk has it all

Powering dairy growth with protein

Protein has become an important consideration and today’s consumers have taken a renewed interest in the food and beverage products they purchase and consume.

Geri Berdak

October 16, 2013

More than half (55 percent) of adults say they would like to get more protein in their diet. Consumers also are more aware of protein’s benefits, with 88 percent recognizing that protein helps build muscle, 60 percent agreeing it creates a feeling of fullness and 60 percent indicating a diet high in protein may support weight loss.

Gelita's collagen proteins

August 25, 2013

Gelita collagen proteins (gelatine and collagen peptides) consist of gels, optimal foams, stable emulsions and a wide range of dissolution properties.

Ingredients

Arla Foods’ new protein cuts cost of making Greek-style yogurt

January 22, 2013

New proteins from Arla Foods Ingredients cut the cost of making Greek-style yogurt.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.