New PDF release: Dairy Foods August 2011

By Jim Carper

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19-21 at the Georgia World Congress Center in Atlanta, Ga. Nearly 300 suppliers are slated to demonstrate machinery, innovations, ingredients, packaging, distribution systems, sanitizing systems and more. Whether it is development, procurement, processing, packaging, distribution, sales or marketing, the food industry is constantly evolving. Exhibitors and industry experts will share white papers, best practices, product demonstrations and treats. Visitors are also invited to sample the best the dairy industry has to offer at the Dairy and Beverage Bar, which will include new ice cream flavors and milks, frozen treats, cheeses, and more.

Dairy-based smoothies. Smoothies often combine yogurt and fruit. The addition of either whey protein or milk protein can boost protein content of ready-to-drink (RTD) products. Smoothies are available in a variety of formats, including shelf-stable, refrigerated and frozen. Starbucks now offers three flavors of Vivanno smoothie, each providing at least 15 grams of protein from milk and whey. Grain-based breakfast products. Whey protein is an ideal addition to a variety of grain-based products, including nutrition bars, oatmeal, waffles, bagels and pancake mixes.

References “What We Eat in America,” National Health and Nutrition Examination Survey, 2007-2008 Mamerow MM, et. al. 7 Paddon-Jones, D. ” Current Opinion In Clinical Nutrition and Metabolic Care, 2009 Layman DK. m. com Dairy foods — cheese, cultured, fluid and frozen — serve as ideal delivery vehicles for all types of functional ingredients, including specialty fatty acids, fiber, minerals, probiotics, vitamins, whey proteins and more. This is because most dairy products are stored under temperature-controlled (chilled or frozen) temperatures and have a limited shelf life.

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Dairy Foods August 2011 by Jim Carper

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