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March 6, 2004
San Luis Obispo, CA
New Dairy
Ingredients and Market Opportunities -
6th Cal Poly Dairy
Ingredients Symposium
According to program organizer,
Phil Tong, the conclusions of the 75 attendees at this year's Dairy Ingredients
Symposium (held March 1-2, 2004) indicate that innovations in technology
and new information about specific health benefits will continue to drive
growing demand for value added U.S. produce dairy ingredients for domestic
and international markets. Opportunities for dairy ingredients explored
at this year's symposium were to capture consumer interest in high protein,
low carbohydrate foods; ready to drink nutritional beverages, and recombined
dairy/food products." Japan continues to want to develop business
relationships with U.S. dairy ingredients suppliers" said J.O'Donnell
about his recent trip to Japan. V. Lagrange reported her findings on opportunities
for dairy ingredients growth in "cosmeceuticals". According
to Lagrange many active compounds are in milk and milk products which
can be beneficial as beauty aids when they are applied topically and perhaps
"from within" - if the compounds are consumed in a beverage.
In addition, LaGrange provided an update of the latest activities of the
Whey Protein Research Consortium which will be focusing on conducting
a clinical study to support a claim related to whey protein consumption
and lean body mass.
The global whey ingredients business will continue to evolve from "feed
oriented to food oriented" with an expansion of more cooperative
strategic alliances to fuel innovation in whey processing reported T.
Afferscholt, of 3A Consulting, Denmark. Cal Poly researcher Pierre Morin
reported on the use of microfiltration of buttermilk to create a new dairy
ingredient for the food industry that is enriched with milk fat globule
membrane proteins. According to Morin, the new ingredient has the potential
to provide greater functional properties and nutraceutical properties.
According to Prof. J. Medrano, bovine genomics shows great potential to
alter milk composition, which can enhance the competitiveness of U.S.
milk suppliers and the related dairy ingredients. In the next 3-5 years,
the new information gained from the bovine genomics work will identify
valuable markers which we can utilized to improve cheese yield, dairy
ingredient functionality and/or modify milkfat composition, said Medrano.
In addition to the topics mentioned above there were also related presentations
on analytical detection methods, spore determination, permeate utilization,
nutrition education, and economic analysis as it pertains to dairy ingredients
processing, marketing and innovation. To obtain a full copy of the program
presentations, contact L. Jacobson, (ljacobso@calpoly.edu , 805-756-6097).
The Cal Poly Concentrated and Dried Dairy Ingredients Symposium is an
annual event sponsored by California Dairy Research Foundation, and United
States Dairy Export Council. For details of past and future programs see
www.calpoly.edu/~dptc.
The Dairy Products Technology Center (DPTC), established
in 1986, is a program within the College of Agriculture at Cal Poly State
University, which conducts education, research, and outreach activities
to provide solutions to help manage risk, facilitate innovation, and defend
equity in the dairy foods industry and related business sectors. For further
information visit our website at www.calpoly.edu/~dptc.
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