Thanks to the U.S. Dairy Export Council (USDEC) for hosting me on an 11-day, three-city (Tokyo; Ho Chi Minh City, Vietnam; and Seoul) speaking engagement to promote the use of U.S. dairy ingredients—mostly proteins—in food and beverage innovations. In each of these cities, I spent considerable time doing what I love to do: explore local supermarkets. While I found many interesting new products, some of which have already been featured as a Daily Dose of Dairy, I also made a number of observations, one being that the Japanese are more advanced than the U.S. in terms of communicating the power of dairy proteins.
Take note of the protein powders on this page calling out the inclusion of whey proteins and casein, for immediate and long-term refueling. (Casein is a slower-digesting protein than whey.) They also have dairy protein mixes designed for women, picky-eater children, and tween and teen aspiring athletes.