Dairy Innovations at the ADSA Annual Meeting

July 16, 2012

See what's new in dairy.

Interested in the latest advances in marketing and R&D for dairy ingredients? Look no further than Phoenix, Arizona, home to this year’s American Dairy Science Association (ADSA) Annual Meeting. The meeting, taking place from July 15 to July 19, is expected to draw more than 2700 R&D scientists, food scientists, professionals, educators, and students.

Expect milk protein concentrate to be a highlight of the ADSA meeting. The ingredient will be featured in several presentations hosted by industry and academia.

“Milk ingredients, including milk protein concentrates, represent not only an important area of research for domestic and export markets, but also a significant opportunity for selling more dairy,” says Bill Graves, senior vice president of product research at the Dairy Research Institute. “Key learnings have provided the technical insights to create new and more functional milk protein ingredients used in products ranging from Greek yogurt to meal replacement beverages.”

Here’s a look at some of the notable presentations taking place at the ADSA show:

  • “Market trends and opportunities for milk protein concentrates,” presented by Veronique Lagrange, PhD, U.S. Dairy Export Council, Arlington, VA.

  • “Impact of processing and storage on milk protein concentrate functionality,” presented by John A. Lucey, PhD, University of Wisconsin-Madison, Madison, WI.

  • “Advances in processing and development of new milk protein products,” presented by Harjinder Singh, PhD, Riddet Institute, Massey University, Palmerston North, New Zealand.

  • “Advances in Yogurt Manufacture and Product Functionalities,” an industry/academic symposium.

For more resources on milk protein concentrate and other dairy ingredients, visit the Dairy Research Institute.