Umpqua Dairy’s Protein To Go Cottage Cheese has 22 grams of protein per container. The company markets it as being “packed with protein and calcium, our answer to fast food.” I wish that asterisk were a note on protein quality instead of rBST. Read more.
It was wonderful to see so many of you at the American Dairy Products Institute (ADPI) 2022 Annual Conference this past week in Chicago. There were more than 850 attendees from 21 different countries. The male-to-female ratio was about one-to-nine, which is a lot better from when I was a first-time attendee back in 1994. There had to be only about a dozen of us.
“In the next 10 years, we are projected to experience more progress and change than in the past 100 years,” said Barbara O’Brien, president and CEO of Dairy Management Inc., and the Innovation Center for U.S. Dairy, at the ADPI event. “Information will be shared at a faster rate, new data will be generated and shared, consumers will want to interact and get their products digitally, and expectations of industries and brands will change. This creates both issues and opportunities for U.S. dairy as we seek to earn a place for dairy foods and ingredients in homes and businesses around the world.”
Protein continues to be a buzz word among consumers. It is a prioritized food component when scanning store shelves and online shopping channels. A thing that has not changed—and really needs to—is educating consumers about protein quality, digestibility, availability and how it’s not just protein, but the whole food package that makes animal proteins so powerful.
We don’t eat individual nutrients. Even a protein beverage mix labeled 100% whey protein still contains fats and carbohydrates. The body does not digest one type of nutrient in isolation from the others. This means that building proteins from plants or even through fermentation is different from the whole food package, e.g., a glass of milk, an egg, a salmon filet, etc. This could change some day.