US dairy sector shines light on protein processing and “globally inspired” flavors

29 Jun 2020 --- The Institute of Food Technologists (IFT) has transitioned its annual event and food expo to a virtual platform due to COVID-19. In line with this move, the US Dairy Export Council (USDEC) has released resources on this platform concerning topics ranging from the latest research on protein processing, “globally inspired” fusions, sustainable ingredient solutions and other milk-based innovations. Through its sessions, the association also spotlights global product trends ranging from novel beverages, appetizers and dessert formulations that activate dairy ingredients to deliver on flavor and nutrition.

“We’ve developed comprehensive, virtual resources so we can better help attendees explore the possibilities that exist for their market segment and find US dairy suppliers, product offerings, specific attributes and certification requirements. We are proactively sharing our innovation resources so dairy can continue to deliver on changing consumer needs,” Kara McDonald, Vice President of Global Marketing Communications for USDEC, tells FoodIngredientsFirst.

By exploring new menu and product concepts inspired by favorite foods and flavors from around the world, USDEC is showcasing how the versatility and functionality of US dairy ingredients can help food and beverage manufacturers meet consumer demands. 

“For example, to capitalize on the popularity of Asian flavors, we are highlighting vegetable-stuffed dumplings that pack a surprising nutritional bonus – an excellent source of protein. By combining high-quality dairy protein with flour for the dough, you can deliver 11 g of protein. Add a great-tasting sauce using whey permeate to create a 37 percent sodium reduction,” explains McDonald.

Consumer demand for sustainably produced high-protein ingredients is now driving the need for more effi­cient milk processing and drying technologies. In session 25314 of the virtual educational program, entitled Protein Processing 2.0: Next Gen Scalable Technologies for Advancing the Functionalization and Sustainable Production of Protein Ingredients, Rohit Kapoor, Vice President of Product Research at National Dairy Council, and others will present a survey of the current commercial production landscape for various food protein ingredients, analyzing how they are processed.

“[The session] will also highlight emerging and immensely scalable technologies that will shape the future of protein processing to deliver highly functional and more sustainably produced high protein ingredients to serve today’s evolving consumer needs,” adds McDonald.

“As in-person events are postponed, virtual resources are key to delivering reliable information from market insights to innovation ideas. Our goal is to stay connected and support and inspire business around the world,” she concludes.

Green milk
McDonald highlights recent developments in the US dairy sector’s push to shrink its environmental footprint. “For example, producing a gallon of milk in 2017 involved 30 percent less water, 21 percent less land and a 19 percent smaller carbon footprint than it did in 2007.”

 The sector is seeking to promote economically viable and socially responsible methods of dairy production, by becoming “carbon neutral or better” by 2050, details McDonald.

She remarks: “Our improvement efforts align with the UN Sustainable Development Goals (SDG), specifically those focused on food security, human health and responsible stewardship of natural resources, including animals.”

Dairy demand
Demand for dairy proteins appears robust, despite weathering pandemic headwinds. According to data from Innova Market Insights, 2019 saw new product introductions with dairy proteins up 24 percent as compared to 2015. “The industry continues to lean on the functionality and versatility of US dairy proteins, which remain proven tools – easily boosting the protein content in foods and beverages while contributing neutral flavor and powerful nutrition to benefit every life stage,” says McDonald.

“Because dairy proteins stand out for offering exceptional functional benefits in finished foods and beverages, including solubility, heat stability, gelling, foaming and emulsification, more manufacturers have turned to blending dairy and plant proteins to allow for improved nutrition and ease of formulation while satisfying modern consumers,” she notes.

For more insights on hybrid flavors and trend collisions heating up the dairy space, read FoodIngredientsFirst’s Special Report on the subject. 

By Benjamin Ferrer 

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