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Whey proteins provide protection against infection, boost muscle health. Constituting 20% of total milk protein, whey proteins boast a high nutritional value, are easily digestible, and readily absorbed.
Dairy nutrients work to ward off sickness, writes Chris Cifelli, Ph.D., of the National Dairy Council. Yet, roughly two of every 10 Americans are falling short of consuming the recommended three daily servings of dairy and five daily servings of fruits and vegetables.
The company developed Lacprodan BLG-100, a dairy-derived high-leucine ingredient that shows much promise for medical and sports nutrition applications.
Each year, the Elmhurst, Ill.-based American Dairy Products Institute (ADPI) and Dairy Foods put the spotlight on dairy ingredient accomplishments by honoring a dairy processing member of ADPI with the Breakthrough Award for Dairy Ingredient Innovation.
The award celebrates achievements and innovations by dairy processing members of ADPI.
October 27, 2021
Dairy Foods magazine and the American Dairy Products Institute (ADPI), Elmhurst, Ill., will be honoring one deserving dairy processor with the 2022 Breakthrough Award for Dairy Ingredient Innovation.
By consuming snacks, consumers are meeting a wide range of personal needs ranging from indulgence and comfort to nutritional benefits and emotional considerations. Innovating with dairy ingredients plays an increasing role in this trend.
The award was established in 1991 to recognize individuals who have made a significant difference in the processed dairy products industry.
August 20, 2021
Recently retired as the executive vice-president and chief commercial officer of Glanbia Nutritionals, Jerry has spent almost 40 years building a nutritional dairy ingredients industry.
On DemandWith this webinar, we will explore how coconut cream is trending as a dairy alternative, how to use coconut cream within the dairy alternative space, and applications for coconut cream. We will also briefly touch on utilizing coconut cream and dairy together for flexitarian options. Read More
Consumer demand for reduced or zero-sugar products continues to rise exponentially each year. We will look at this topic in-depth, with presentations from Alex Woo, Founder and CEO of W2O, a flavor technology firm approaching 15 years in business; and Katie Bambacht, Vice President of Nutrition Affairs for National Dairy Council.