The U.S. Dairy Export Council® (USDEC) shared domestic dairy-ingredient options for food and beverage manufacturers at the recent Institute of Food Technologists Annual Meeting and Food Expo to help increase U.S. dairy ingredient use in new food and beverage product development.

USDEC shared how U.S. dairy ingredients can contribute to improved taste, functionality and nutrition for a variety of products targeting different consumers. Product and nutrition scientists, along with representatives from partner research centers, joined USDEC in sharing the latest news on how dairy ingredients help solve today’s product development challenges.

Highlighting the value and versatility of U.S. dairy ingredients, researchers and developers shared food prototypes that meet the needs of today’s consumers – from products with increased protein to reduced-sodium foods that did not sacrifice taste.

In addition, prototypes showcased trends related to healthy aging, simple labeling, the versatility and functionality of cheese, and an impressive variety of applications using dairy proteins to drive the next generation of nutritious foods and beverages.

Among the prototypes shared were:

  • Strawberry Sunrise Waffle – a calcium-packed, yogurt-infused waffle that also is a great source of protein.
  • Sweet and Savory Butternut Squash Soup – a soup made with dairy solids (permeate) that features 32 percent less sodium than a similar soup made with salt.
  • Cheesy Crunchers – a prototype that can serve as a snack or topping that features reduced-sodium Cheddar cheese mixed with dairy protein.
  • Cucumber Lemon Yogurt Drink – a yogurt-based beverage that contains probiotics and dairy proteins.
  • Satisfying Pasta Salad – pasta fortified with whey protein, featuring low-fat cottage cheese sauce instead of oil or dressing.

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Source: Dairy Management Inc.