More than 2.5 billion pounds of cheese were bought by industrial users, accounting for 25% of all cheese consumed in the United States. Cheese exports are up 575% since 2000.
Concentrated milk proteins contribute valuable minerals like calcium, magnesium and phosphorus to formulations without increasing sugars. These versatile ingredients can be used as emulsifiers, flavoring agents, humectants, texturizers and more.
Research and product innovation can help consumers incorporate whey protein into their diets. The result? People will lose more fat, maintain more lean muscle or both.
Dairy protein delivers the taste, nutrition, flexibility and functionality that food and beverage manufacturers need so that their formulations satisfy today’s changing lifestyles and dining habits.
Food and beverage formulators are always monitoring consumer trends. Incorporating sources of protein is one of the more popular trends, as evidenced by global protein product launch activity growing 14.5% from 2008 to 2012, according to Innova Database.
Companies representing 25% of domestic fluid milk production already have committed to voluntary traceability guidelines. The Innovation Center for Dairy Research aims to have an 80% adoption rate across by September.