Americans are infatuated with protein. Various surveys show that it's one of the top components consumers want to increase in their diet.

Dairy foods, including dry dairy ingredients, provide one-fifth of the total daily protein intake for the average American. Amidst a crowded protein market, demand for dairy proteins continues to grow.

The yogurt category includes a growing list of diverse products, many of which use dairy ingredients to contribute to their nutrition and overall sensory experience.

When it comes to category-specific growth potential within the dairy space, most market research reports and forecasts seem to focus on finished dairy product categories such as ice cream, cheese and cultured products. But dairy ingredients also present an enormous growth opportunity for North American processors.

The key trends showing up in nutritional supplements and meal replacements are similar to those in other food and beverage categories, a desire for more high-quality protein, clean ingredients, flavor variety and convenience, according to several formulators of protein and functional ingredients with whom we spoke.

As ingredients, whey and milk proteins "address formulator needs for sustainably produced, nutritious, functional, tasteful, versatile, consumer-appealing, securely sourced ingredients for use in food and beverage products"

The high-protein shelf-stable pudding is sold in squeezable pouches.

Over my 20 years of consulting for the U.S. dairy industry, and 15 years of writing for Dairy Foods, I've learned a lot about protein quality.

Anti-inflammatory diets are trendy, and some of my friends are avoiding dairy because they've heard that it causes inflammation. According to Greg Miller, chief science officer for National Dairy Council, "The current scientific evidence suggests that the opposite may be true."