INSIDE: USDEC News September...

Editorial ______________________________________________________________ KOREAN

미국 유제품 수출 협의회(USDEC)한국대표사무소유청단백질웹사이트

www.whey.kr 오픈

미국 유제품 수출 협의회(U.S. Dairy Export Council)는 다양한 식품및 음료에서 유능한 기능원료로 활용되고 있는 천연 유청단백질의영양 및 기능성을 소개하는 유청단백 웹사이트(www.whey.kr)를8월에 오픈 했다.

유청단백은 치즈를 만들 때 얻어지는 우유 단백질로 필수아미노산 및분지사슬 아미노산 등을 풍부하게 함유하고 있어 최고의 단백질로평가 받고 있다. 뛰어난 단백질 공급원인 유청단백은 조제분유 및유제품, 제과제빵, 스포츠 영양 식품, 건강 보조식품 등 다양한식품에 활용되고 있다.

USDECNewsSeptember 2008INSIDE:

Editorial ..........................................1

U.S. Dairy Industry News

U.S. Dairy Industry Aims to

Reduce Carbon Footprint ..........4

Milk Powder, Cheese, Butter

Lead U.S. Export Gains..............4

In the News ................................5

Cheese & Manufactured Products

Cheese Inspires New Menu

Options at U.S. Restaurants ......6

Ingredients

DMI Showcases New

Applications for Dairy

Ingredients at IFT 2008 ..............8

Nutrition

Dairy Proteins for

Optimal Health ............................10

Meet Our Members

Gerber California, Inc. ............12

Hoogwegt U.S., Inc. ..................13

MCT Dairies, Inc.......................14

USDEC – Korea

2nd Floor, Yuhan Building

591-14, Shinsa-dong

Kangam-gu, Seoul – Korea 135-893

Telephone +82-2-516-6893

Fax +82-2-516-6753

E-mail: [email protected]

Website: www.usdec.org/korea

(continued on page 2)

http://www.whey.kr

http://www.whey.kr

mailto:[email protected]

http://www.usdec.org/korea


2 USDECNews | September 2008

USDEC News is published by the U.S. Dairy Export Council (USDEC) and is designed to provide up to date information about the U.S. dairy industry

for the benefits of our international partners.

USDEC was formed by Dairy Management Inc. in 1995 to enhance the U.S. dairy industry’s ability to serve international markets. USDEC is an inde-

pendent non-profit membership organization representing dairy processors, exporters, milk producers and industry suppliers.

USDEC supports international buyers of dairy products by providing information about U.S. suppliers, their products and capabilities. We bring buyers

and sellers together through conferences, trade missions and trade shows. USDEC furnishes application and usage ideas for U.S. dairy ingredients

through seminars, one-on-one consultations and technical publications. We assist with foodservice promotions, menu development and education.

We also work with local authorities to resolve market access issues that ensure reliable delivery for customers and importers. When you work with

USDEC and its members, you are partnering with companies that manufacture and export more than 85% of all U.S. dairy products.

Copyright © 2008 U.S. Dairy Export Council.

유청단백 웹사이트는 1)유청단백이란, 2)유청단백과 영양,3)유청단백과 운동, 4)자료실 5)Q&A 등 총 5개의 색션으로 구성되어유청단백의 다양한 정보를 담고 있다. ‘유청단백이란’ 섹션에서는유청단백이 어떻게 만들어 지고 어떠한 종류가 있는지, 우리 생활에서어떻게 활용되고 있는지 알려준다. ‘유청단백과 영양’에서는 균형 잡힌영양의 중요성과 단백질의 역할, 여러 단백질 공급원 가운데유청단백질의 우수성에 대해 소개한다. ‘유청단백과 운동’에서는운동과 영양의 상관관계를 설명하고 운동시 단백질의 역할, 운동에있어서 유청단백이 우리 몸에 제공하는 우수한 효능들을 소개한다. 자료실에서는 유청단백과 계절 과일을 활용한 건강 음료/스무디레시피와 유청단백 뉴스, 유청단백과 운동, 유청단백과 건강에 관련된논문 등 운동과 건강, 유청단백 관련 각종 정보를 제공한다. 마지막으로‘Q&A’ 코너에서는 유청단백에 관련한 다양한 질문과 답변을 검색할 수있다. 특히 ‘전문가와의 1:1 상담’ 코너에서는 한국체육대학교인체생리학 및 영양학 전공 김창근 교수와 삼성제일병원의 박보경영양사 등 2명의 스포츠 및 영양 관련 전문가 맞춤상담을 제공한다.전문가들은 스포츠 및 영양, 단백질, 그리고 유청단백 전반에 관련한소비자들의 질문을 온라인상으로 상담해준다.

유청단백 웹사이트는 소비자에게 유청단백에 관한 올바른 최신 정보제공을 목적으로 구축되었다. 건강한 식습관과 운동에 대한 사람들의관심이 높아지면서 단백질에 관한 정보는 날로 중요해져 가고 있다.앞으로 이번 웹사이트가 유청단백에 관한 좋은 정보원으로 활용될 수있길 기대하며 사람들의 많은 관심과 조언을 통해 더 나은 사이트로거듭나고자 한다.

자세한 문의사항은 [email protected] 또는 미국유제품 수출협의회한국대표사무소([email protected])로 연락 주시기 바랍니다.

(continued from cover editorial)





Editorial _____________________________________________________________ ENGLISH

U.S. Dairy Export Council Korea Office

Launches New Whey Protein Website

www.whey.kr

In August, the U.S. Dairy Export Council Korea launched a new website to

introduce the nutritional, health and functional benefits of all-natural whey pro-

tein in a wide variety of sports and other types of food and beverage products.

Whey protein is a milk protein derived from the cheese-making process. It is

abundant in essential and branched-chain amino acids and is regarded as

one of the highest quality proteins available. Whey protein is a valued protein

source and is currently used as an ingredient in various food products includ-

ing infant formula, dairy products, bakery products, sports nutritional products

and health supplement products, among others.

The Whey Protein Website has 5 major sections, all containing up-to-date

information on whey protein: 1) What is Whey, 2) Whey Protein and Nutrition,

3) Whey Protein and Exercise, 4) Library and 5) Questions & Answers, or Q &

A. The ”What is Whey” section reviews how whey proteins are made, what

kinds of whey proteins are available and where they are most beneficial in our

daily lives. The ”Whey Protein and Nutrition” section talks about the importance

of nutritional balance, the role of protein and why whey protein is superior to

other proteins. The ”Whey Protein and Exercise” section talks about the corre-

lation between exercise and nutrition, the role of protein during exercise and

the benefits whey protein provides to the body both during and following exer-

cise. The”Library” section provides various whey protein smoothie recipes

using seasonal fruits, news and scientific reports on whey protein, exercise and

health as well as other information on the benefits of whey proteins. Lastly, in

the ”Q&A” section one can search for answers to various questions about whey

protein. In the “1:1 Consultation Corner” of this section personal assistance will

be provided by two consultants, Mr. ChangKeun Kim, Ph.D., Professor of

Exercise Physiology at Korea National Sport University and Mrs. BoKyung Park,

Manager of Nutrition Services at Cheil General Hospital. These expert consult-

ants will provide answers to your questions regarding protein in general, whey

protein, exercise and nutrition. You will also be able to find answers to the most

frequently asked questions in the “FAQ” part of this section.

The goal of the Whey Protein Website is to provide accurate and current infor-

mation to the general public on protein with a particular focus on whey

protein. Information on protein is becoming more important as people try to

increase their levels of exercise while eating healthy and nutritious foods. We

hope our new website will be a useful source of information on whey protein.

Your participation and comments are welcome as we develop our website to

better assist you.

For more information please contact [email protected]

or USDEC Korea Office ([email protected])

http://www.whey.kr





The U.S. dairy industry is thinking

green, proactively addressing a major

concern of buyers, consumers and

policy-makers worldwide.

More than 250 dairy farmers, proces-

sors, academics, government and

association officials came together in

Rogers, Arkansas, this summer for a

Sustainability Summit. It marked the

U.S. dairy business’ first major step in a

comprehensive industry-wide initiative

to identify and address sustainability

issues. During the meeting, attendees

developed an action plan of concrete

steps designed to reduce the industry’s

carbon footprint, focusing on opera-

tional efficiencies and innovations to

reduce greenhouse gas emissions

while ensuring financial viability and

industry growth.

“Sustainability is a challenge that

requires industry-wide solutions,” says

Tom Gallagher, chief executive officer

of Dairy Management Inc.™ (DMI).

“Decision-makers from across the dairy

value chain are working together to

commit to concrete, innovative solu-

tions. This will ensure an economically,

environmentally and socially sustain-

able industry.”

Summit attendees recommended a

number of actions, including:

• Reducing energy use in the milk

supply chain by developing new

milk handling and processing

technologies and procedures

• Emphasizing carbon credit trading

• Supplying green power to

communities by expanding the

use of methane digesters

• Stimulating the development

of low-cost, low-carbon,

consumer-acceptable packaging

• Reducing cooling costs and emis-

sions associated with refrigeration

The innovative ideas and initiatives

advanced by the Summit participants

will be further refined for possible test-

ing and evaluation. The goal, according

to Gallagher, will be to field-test several

prototype projects to determine their

real-world viability as ways to reduce

greenhouse gas emissions.

“Now is the time to harness our com-

bined talents to address these issues,”

says Gallagher. “Through the

Sustainability Summit, we were able

to identify common interests and estab-

lish a realistic action plan that has the

potential to transform the industry.”

U.S. Dairy Industry Aims to Reduce Carbon Footprint

In the U.S. a new square, self-stacking milkbottle design offers cost savings and

increased transport efficiencies.

United States (U.S.) dairy exports

topped $2.1 billion in the first half of

2008, up 74% from a year ago,

according to U.S. Department of

Agriculture data. Gains were led by

large increases in exports of milk

powder, cheese and butter.

Shipments of nonfat dry milk/skimmed

milk powder (NDM/SMP) topped

234,254 metric tons (MT) in the first

half, a gain of 83% from last year. This

made the U.S. the world’s number one

supplier of NDM/SMP. Major markets

were Mexico, the Philippines and

Indonesia, which accounted for more

than half of the U.S. export sales.

U.S. exporters posted record volumes

of cheese shipments in the first half of

this year. Sales reached 70,977 MT, up

48% from 2007. Mexico, Korea, Japan

and Canada remain the largest mar-

kets for U.S. cheese, accounting for half

the volume.

Butterfat exports were nearly 50,388

MT in the first six months of 2008, up

seven-fold from last year (when exports

were just 7,100 MT). Major customers

were Russia, Egypt, Saudi Arabia and

Morocco, which combined took more

than half of the U.S. butterfat exports.

U.S. exports of dry whey declined sharply

in the first half compared with a year

ago. At 88,444 MT, exports were off

34% from the pace of 2007. Volumes

were down in most major markets,

including China, Canada, Mexico

and Japan. However, demand for U.S.

whey protein concentrate (WPC)

remained solid, with volumes increasing

22% over the 2007 figure to 67,279 MT.

More than half of the shipments went

to Mexico and China.

Among other products, in the first half

of the year, lactose exports were 97,012

MT, down 1%; fluid milk and cream

exports were 24.5 million liters, double

year-ago levels; ice cream exports

were 13,522 MT, down 8%; whole milk

powder shipments were 19,995 MT,

up 247%; and exports of food prepara-

tions were 38,354 MT, up 11%.

Milk Powder, Cheese, Butter Lead U.S. Export Gains



In the News…New USDEC Members• USDEC welcomes six new compa-

nies to the membership: Agri-Dairy

Products, Inc., a Purchase, New

York-based processor and trader;

California Dairies, Inc., a dairy

cooperative based in Artesia,

California; Erie Foods International,

Inc., a manufacturer and marketer of

dairy ingredients from Erie, Illinois;

Globex International, Inc., a New

York-based trading and exporting

firm; Septoon Inc., a dairy products

trader from Alhambra, California;

and Wisconsin Farm Bureau

Federation, a general farm organi-

zation based in Madison, Wisconsin.

New Plants and Upgrades• Byrne Dairy will build a new corpo-

rate headquarters to accommodate

double-digit growth over the last five

years. The company will expand fluid

milk processing facilities at the cur-

rent plant in Syracuse, New York, and

shift corporate offices to a new near-

by location, to be built by 2010.

• Epsilon Industries purchased a

former Sorrento Cheese factory in

Goshen, New York, and plans to

reopen it with an affiliated company,

Fantis Foods. The 5,760-square-

meter plant will start producing feta

cheese in early 2009, and expand

into additional varieties later. The

plant has been closed since 2004.

• Green Meadows Foods’ new

cheese and whey plant in Hull,

Iowa, is expected to be running by

November. The facility will process

330 million liters of milk and pro-

duce 34,000 metric tons (MT) of

cheese annually, as well as whey

protein concentrate (WPC) and per-

meate powders in various protein

levels. The cheese will be marketed

through Masters Gallery Foods.

• Hilmar Cheese Co., Hilmar,

California, will expand its Dalhart,

Texas, cheese and whey plant. The

project, due for completion in 2010,

will double capacity to 4.2 million

liters of milk per day.

• Leprino Foods selected Greeley,

Colorado, as the site for its tenth

United States (U.S.) plant. The large

(80,000 square-meters) new moz-

zarella facility, due to open in 2011,

will be able to handle 3 million liters

of milk per day. Leprino is investing

$270 million in the project.

• Michigan Milk Producers

Association will expand its

Ovid, Michigan, condensed milk/

butter/powder plant, boosting capaci-

ty from 1.3 million liters of milk per day

to 2.2 million liters. The $35-million

project should be complete by the

end of 2009.

• Nestlé will expand its Anderson,

Indiana, beverage plant just two

years after opening. The company

will invest $200 million over the next

two years, adding 11,000 square-

meters and creating 135 new jobs.

The plant makes Nesquik flavored

milk and Coffee-Mate creamer.

• Protient Inc., St. Paul, Minnesota,

will start production of whey protein

isolate (WPI) at its Juda, Wisconsin,

plant September 1. The facility

also makes WPC 34, WPC 80 and

lactose.

• Sorrento Lactalis is adding a 4,645-

square-meter whey processing plant

to its Nampa, Idaho, cheese opera-

tion. The $50-million project is

expected to be complete in the

spring of 2010, adding 40-50 jobs.

The expansion will enable Sorrento

Lactalis to increase cheese produc-

tion by 50%, to 100,000 MT per year.

• Star Valley Cheese Co. may reopen

its plant in Thayne, Wyoming, which

has been idle for three years. An

Idaho dairyman is trying to purchase

the facility out of bankruptcy holdings.

He plans to start up with mozzarella

cheese. The small plant has the

capacity to produce 680 MT of

cheese per month.

• Wisconsin Specialty Protein broke

ground on a 1,950-square-meter

whey plant in Reedsburg, Wisconsin,

the first plant in the U.S. to process

organic whey. The $14-million facility,

scheduled to open in March 2009,

will handle the whey for Wisconsin’s

growing contingent of organic

cheese makers. The company will

produce WPC for organic nutritional

supplements, and also plans to

launch its own brand of organic

whey supplements for women, an

under-served demographic in the

whey protein boom.

Moves and Consolidations• Prairie Farms Dairy will cease pro-

duction at its Quincy, Illinois, fluid

milk processing plant. The facility will

remain open as a distribution facility.

• Schreiber Foods will close its

Wisconsin Rapids, Wisconsin,

processed cheese plant at the end

of September and move the business

to its new Carthage, Missouri, facility.

Acquisitions and Mergers• Glanbia plc acquired Optimum

Nutrition Inc., an Aurora, Illinois-

based manufacturer of whey-based

nutritional supplements for the sports

sector. In 2007, Optimum generated

$185 million in sales. The company

has plants in Illinois, South Carolina

and Florida.

• International Ingredient Corp.,

Fenton, Missouri, acquired Land

O’Lakes’ pet food-grade cheese

drying plant in Lake City, Minnesota.

The plant manufactures spray dried

cheese powders for use in the pet

food and animal feeding industries.

New Products• Sargento Foods has introduced

Salad Finishers and Potato Finishers,

chef-inspired blends of Sargento

natural cheese and other toppings,

sold in the produce section of gro-

cery stores. Salad Finishers varieties

include Chicken Caesar (with

parmesan) and Cranberry Pecan

(with mozzarella and asiago), while

Potato Finishers varieties include

Cheddar Broccoli and Au Gratin.



Cheese Inspires New Menu Options

at U.S. Restaurants

Cheese is big business. According to

Mintel Reports, the market for United

States (U.S.) ready-to-eat cheese in

2006 was $13 billion, underscoring just

how important cheese is to consumers’

daily eating routines. Mintel found that

95% of adults eat cheese, while 61% of

children eat sliced or string cheese as

a snack, making it the sixth most popu-

lar snack food among children overall.

Cheese consumption is growing at

the retail channel and the trend has

expanded into all types of restaurants.

Consumers more often turn to cheese

when they dine out, relishing it in dish-

es from the most traditional American

foods to exotic ethnic ones. The variety

of cheeses diners now find available in

their favorite restaurants is staggering.

From April to June 2008, Mintel Menu

Insights tracked more than 1,300 menu

items across the U.S. that featured

cheese. The top cheeses used included

parmesan, cheddar and mozzarella;

however, more unique varieties includ-

ing pepper jack and asiago grew by

8% and 5%, respectively, from Q3 2007

to Q2 2008. Cheeseburgers, pizza and

Caesar salad were the three most com-

mon dishes made with cheese during

that period, but even these classic dish-

es continue to be updated with unique

cheeses.

At Houlihan’s one can order the

Creamy Gorgonzola Burger topped

with balsamic onions, tomatoes,

spring lettuce mix and gorgonzola

cheese. California Pizza Kitchen

serves up fontina alongside mozzarel-

la on its Wild Mushroom Pizza made

with wild mushroom walnut pesto and

cremini, shiitake, portabello and white

mushrooms. The Caesar salad at El

Torito Mexican Grill received a south-

of-the-border twist with cotija cheese,

diced tomatoes, roasted peppers,

crispy tortilla strips and cilantro-pepper

dressing in its Grilled Chicken

Mexican Caesar Salad.

Although cheese is the most popular

in traditional American and Italian

dishes, a diverse array of ethnic

cuisines are also embracing cheese.

Greek cuisine is gaining momentum

in the U.S. and feta cheese plays a

leading role in many of its dishes. In

fact, Mintel Menu Insights reports that

feta’s incidence on U.S. menus has

increased 6% from Q3 2007 to Q2

2008 — the fastest growth among

the top 10 most popular foodservice

cheeses.

At the Greek restaurant The Black

Olive, for instance, feta appears in a

Savory Bread Pudding made with olive

bread, leeks, portabella mushrooms

and artichokes. Other Greek-inspired

dishes pair feta with more traditional

American cheeses. Uno Chicago Grill

offers an It’s All Greek to Me Panini

with chicken, kalamata olives, spinach,

pesto, tomatoes, caramelized onions,

mozzarella and feta. Great Wraps

includes both feta and pepper jack

in its Veggie Greek Pita made with

romaine, tomatoes, onions, olives,

sprouts and balsamic vinaigrette.

Americans are also looking to Latin

America for new restaurant experi-

ences. In particular, the growing

Hispanic population in the U.S. has

invigorated interest in authentic

Mexican dishes. Cheddar and jack

cheeses are the most common in

Mexican dishes, but a number of

other traditional Mexican cheeses are

becoming familiar to American diners.

According to Mintel Menu Insights,

since 2007 cotija, queso fresco and

chihuahua have been the most popu-

lar, especially in the fine dining sector.

Cotija is a saltier, aged cheese used to

replace parmesan cheese in Mexican-

style food dishes. Queso fresco and

chihauhua are both soft, white cheeses.

Frontera Grill offers Enchiladas de

Hongos al Chipotle filled with wood-

land mushrooms, red potatoes and

The variety of cheeses

diners now find

available in their

favorite restaurants

is staggering.



caramelized onions and topped with

spicy chipotle sauce and queso fresco.

Queso fresco takes a different form at

Casa Nueva where it is cut into strips,

deep fried and served with a side of

tomato-cilantro sauce.

Quesadillas are made more authentic

at Maya where its Quesadillas Surtidas

are stuffed with zucchini blossoms,

salsa roja, crema fresca and cotija

cheese. Even a simple grilled steak is

enlivened at El Charro Café with chi-

huahua cheese and avocado crema.

Cheese has become such a ubiquitous

part of restaurant dining that it even

appears in cuisines that traditionally

have not relied on dairy ingredients.

With the exception of cream cheese in

Japanese sushi rolls and Chinese crab

rangoon, cheese is largely absent from

Asian cuisines. However, a few trail-

blazing restaurants are incorporating

it in reinvented favorites.

At Roy’s, a Polynesian-influenced

concept, cheese is a flavorful partner

to fish in Spinach and Gorgonzola

Crusted Hawaiian Ono. Cheese also

plays a prominent role in New World

Grill’s Thai Cobb Salad that combines

blue cheese with curried chicken,

avocado, egg, bacon and red Thai

curry drizzle.

Cheese is normally associated with

savory dishes, but desserts are also

embracing its flavor and texture.

Tiramisu, cheesecake and cannoli

are the overwhelming cheese-based

dessert favorites, but mascarpone,

cream cheese and ricotta can have

other applications as well.

At Carino’s Italian Grill, Mascarpone

Bread Pudding blends custard-soaked

Tuscan bread with mascarpone cheese

and caramel. Ricotta is reinvented at

Snappy Tomato Pizza, which layers

ricotta cheese, real apple chunks and a

sweet cinnamon streusel topping. And

cream cheese goes beyond cheese-

cake in Mesa Grill’s Strawberry

Rhubarb Cream Cheese Empanadas.

Dining out is an important way to relax,

indulge oneself and explore new culi-

nary experiences, and cheese can

make all of that possible. From nostal-

gic comfort foods to unexpected ethnic

treats, cheese plays a critical and excit-

ing role in U.S. foodservice innovation.

Dining out is an

important way to

relax, indulge oneself

and explore new

culinary experiences,

and cheese can make

all of that possible.


Ingredients

DMI Showcases New Applications for Dairy

Ingredients at IFT 2008

By K.J. Burrington, Wisconsin Center for DairyResearch

More than 15,000 attendees from

over 80 countries came together at

the IFT Annual Meeting & Exposition

this year in New Orleans, Louisiana

from June 28th - July1st. Hundreds of

exhibitors were on hand, many of

whom were promoting the benefits of

dairy ingredients, including Dairy

Management Inc.™ (DMI)1. DMI is a

regular exhibitor at IFT events and

their theme this year was “Make It

Great with Dairy”. Visitors to the

exhibit booth received a wealth of lit-

erature and information on how dairy

ingredients bring value to food and

beverage products in terms of flavor,

functionality and nutrition.

A number of new food applications

were developed for the 2008 IFT

event to highlight U.S.-made dairy

ingredients. The products reviewed

below were available for tasting in

New Orleans and the feedback on

these products was very favorable.

Safety and Quality of

U.S. Milk Proteins

Dairy ingredients produced in the

United States (U.S.), including milk

protein concentrates (MPC), are the

safest and most extensively tested

ingredients in the world. The U.S.

supply of MPC is growing and this

ingredient is highly competitive

on a global basis. A combined

DMI/USDEC study showed that the

functionality and flavor of U.S. MPC’s

were comparable to those produced

around the world. MPC’s with protein

levels of 42, 56, 70, 80 and 90% are

available to meet the needs of many

food applications.

A U.S. manufactured MPC with 70%

protein was used in the Chocolate

Pudding Enhanced with Milk Protein

product. This pudding concept

scored well (#2 out of 29 concepts)

in a recent DMI concept screening

study with U.S. consumers. Pudding

is a snack that children like however,

most commercial puddings contain

only 1 g of protein. The addition of

MPC 70 to this instant chocolate

pudding provides 5 g of protein per

serving (113 g). The MPC also pro-

vides 150 mg of calcium (15% of the

U.S. recommended daily allowance)

in the finished pudding.

Satiety

Satiety, or a feeling of fullness, is an

important consumer benefit for weight

management. In a recent market

research study two-thirds of the U.S.

consumers who were participating

stated that it was extremely important

or very important that a food or bever-

age made them feel satisfied. The

satiety benefit was most important to

females, 18-34 years old and exercis-

ers, because both these groups are

concerned about weight manage-

ment. Research has shown that the

consumption of protein promotes sati-

ety.2 A 2008 review published by the

National Dairy Council reported that

protein was found to be more satiating

than carbohydrates or fat in 23 out of

27 short-term studies (up to 24 hours).

In each of the four long-term studies

(up to 6 months), protein had a posi-

tive effect on satiety in diets where

30% of the calories came from pro-

tein. Whey protein has been shown

to promote satiety in both short- and

long-term studies and work continues

to learn more about the specific

effects at various dosage levels.

The prototype used to deliver the

concept of satiety was a Peach-

Flavored Drink with Whey Protein

and Fiber. The product contains 10 g

of whey protein per 240 ml serving in

addition to 3 g of fiber. It is designed

to be a ready-to-drink product with a

fresh smoothie-like consistency and

creamy mouthfeel. Whey protein iso-

late (WPI) is used in the formulation

and provides the highest level of pro-

tein per gram, a clean flavor and

excellent solubility at pH 3.8. The

added fiber helps meet a consumer

need for increased fiber in the daily

diet and it also promotes satiety. The

drink contains apple juice to provide

natural sweetness and fructose is

added for additional sweetness.

Muscle Recovery

Research has shown that whey pro-

tein helps build and maintain muscle.

Whey protein contains the highest

levels of the branched-chain amino

acids, leucine, isoleucine and valine,

in comparison to other proteins.

Leucine has a unique role in stimulat-


Ingredients

ing protein synthesis in the muscle. A

dosage of only 10 g of whey protein

has been shown to promote muscle

recovery after exercise.3

The prototype used to deliver the

muscle recovery benefit was a Whey

Protein Enriched Blackberry

Performance Drink. This beverage

is a refreshing isotonic drink with the

added benefit of 10 g of whey protein

per 240 ml for muscle recovery.

Isotonic drinks are already popular in

the U.S. and are used by both athletes

and non-athletes. They provide the

electrolytes potassium and sodium

and water to keep the body hydrated.

Isotonics are clear, low-pH drinks so it

is necessary to use WPI to maintain

the clarity of the drink and have good

solubility at pH 3.2. The DMI whey

protein performance drink has less

sugar than most isotonic drinks to

keep the calorie (70 kcal) and carbo-

hydrate (8 g) content low.

Cheesy Taste and

Convenience

Good-tasting frozen breakfast items

that are quick to heat up, give con-

sumers the opportunity to enjoy a

hot breakfast anytime they choose.

Cheese adds flavor, performance

and value to a hot breakfast item.

Sandwiches, hash browns and even

breakfast burritos are popular for

breakfast at quick-serve restaurants.

A Hash Brown Casserole with

Aged Cheddar product was featured

as a tasty, convenient way to deliver

a hot breakfast. When cooked in a

microwave, this cheesy breakfast com-

bines the full flavor and creaminess

of aged cheddar together with the

crispness of baked hash browns. This

product scored #5 out of 29 in the

DMI concept screening study men-

tioned earlier as a quick and easy

breakfast. The study participants com-

mented that the cheese added extra

appeal to this product. An over-

whelming 95% of U.S. consumers

agreed that they “love the taste of

cheese” and 86% said that “cheese

really makes a difference when it is

part of the foods we eat”.

Cheese provides valuable protein

and minerals, such as calcium, to for-

mulated foods. Cheese is a versatile

ingredient and can be tailored to meet

the specific requirements of an appli-

cation, such as flavor and texture. For

example, processed cheese can incor-

porate several dairy ingredients, such

as sweet whey, WPC and MPC, into

the product formulation to help obtain

the desired melt, stretch and viscosity

levels. U.S. cheeses are available in

full-fat, reduced-fat, low-fat and fat-

free varieties.

Permissible Indulgence

Consumers are more aware of the

importance of good nutrition and are

trying to eat healthier. In many cases

however, consumers do not want to

completely give up candy and sweets.

An indulgent treat with added nutri-

tion had the highest purchase intent

scores in the 2007 DMI concept

screen. The product developed to

meet this consumer need was a

Chocolate Truffle with Fortified

Milky Center. In this product smooth

milk chocolate covers a creamy cen-

ter containing U.S. anhydrous milk fat

and U.S. whole milk powder, plus the

addition of 300 mg of calcium and

added Vitamin D. This is truly an

indulgent way to include important

nutrients in your diet.

No matter what consumer need you

are trying to meet, U.S. dairy ingredi-

ents can be part of the solution for

your new products. The flavor, func-

tion and nutrition of dairy ingredients

add value to products for all age

groups and cultures.

Product application sheets for all of

the products showcased by DMI at

the 2008 IFT exposition are available

at www.innovatewithdairy.com.

References:1. IFT2008 Post-show Article,

http://www.ift.org/cms/?pid=1001836

2. National Dairy Council, Protein, DairyProtein and Whey: Effects on Satiety andFood Intake Regulation, November 2007.

3. J.E. Tang et al, Canadian Journal of Applied

Physiology, Nutrition, and Metabolism,

November 2007.

http://www.innovatewithdairy.com

http://www.ift.org/cms/?pid=1001836


Nutrition

Dairy Proteins for Optimal HealthProtein is an essential part of the daily

diet. Historically, the dietary recommen-

dations for protein have been based

on minimal protein needs and disease

prevention. More recently, however, the

discussion has changed to the amount

of protein needed for optimal health.

In May 2007 a group of 52 interna-

tionally recognized protein experts

gathered in Charleston, South

Carolina to discuss the factors of most

importance to the dietary guidelines

for protein in the United States (U.S.)

and Europe. The experts reviewed the

current scientific data regarding the

role of dietary protein in optimal health

and debated minimum versus optimum

protein requirements. The group

concluded that there was a benefit

to increasing the intake of protein in

excess of the current recommended

daily allowance (RDA) to help reduce

the risk of certain health conditions

including obesity, sarcopenia, osteo-

porosis, cardiovascular disease (CVD)

and type 2 diabetes (T2D). The key

messages from the Protein Summit are

summarized below.

Protein Intake

Protein is essential for human life and is

present in muscle, bones, hair, heart,

teeth, brain, blood, skin and hormones.

The current RDA for protein in the U.S.

is 0.8 g/kg body weight. At the protein

summit, the experts agreed that the cur-

rent U.S. RDA for protein may not be an

acceptable minimum level for optimal

health, especially in active adults and the

elderly.

It is assumed that people in the U.S.

consume too much protein. According

to National Health and Nutrition

Examination Surveys (NHANES) this

is generally true. The data does show

however, that a significant number of

people in certain age groups, including

adolescent females and older women,

do not get enough protein.

Protein Quality

Protein quality is important in terms of

achieving and maintaining optimal

health. Protein sources vary greatly in

quality and dairy products consistently

rank high in quality as they contain a

high level of essential amino acids

(EAAs) which are a necessary part of the

daily diet to support growth. Proteins

with all the EAAs are called “complete

proteins” and dairy products are natural-

ly complete proteins.

Leucine is an especially important EAA

for muscle protein synthesis. According

to Dr. Donald Layman, a protein expert

and speaker at the recent IFT Annual

Meeting, muscle protein synthesis can

be optimized by consuming at least 18

g of protein three times a day. The pro-

tein consumed at each of three daily

meals should contain a minimum of 2.5

g of leucine. Whey protein isolate con-

tains 14 g of leucine and milk protein

has 10 g of leucine per 100 grams of

protein.

The current internationally approved

method for measuring protein quality

is the protein-digestibility corrected

amino acid score, or PDCAAS. This

method is based on the amino acid

requirements for humans and protein

digestibility. The PDCAAS can never

exceed 100%, or a value of 1.0, as val-

ues higher than 1.0 must be rounded

down to 1.0. The PDCAAS is currently

under criticism for having limited value

in comparing individual proteins and

for undervaluing higher quality pro-

teins, like dairy products. For example,

whey protein has an actual protein-

digestibility amino acid score of 1.14

and soy protein has an actual score of

0.99. When these values are rounded

off or “corrected” both proteins have an

equal score of 1.00 which can be mis-

leading.

Weight Management

and Satiety

Obesity is a growing health concern

worldwide and it is responsible for rising

health care costs related to hyperten-

sion, T2D, heart disease, stroke and

cancer. There is a consensus among

the experts that high-protein weight loss

diets are associated with decreased fat

and carbohydrate intake and fat loss.

They also help maintain or increase lean

body mass. This in turn helps improve

body composition and the ability to

maintain weight loss over time.

There are several reasons why high-

protein weight loss diets are effective.

One is that protein has a greater sati-

ety effect than carbohydrates and fat

and may help decrease overall calorie

consumption. High-protein diets are

also associated with an in increase in

the metabolic rate, or the amount of

energy used by the body during times

of reduced activity.

Sarcopenia

Aging is often associated with a reduc-

tion in appetite and the desire to eat

high-protein foods often decreases.

Insufficient protein intake is one of the

contributing factors for sacropenia, or

age-related muscle loss. This serious

condition results in frailty, disease and

a reduced quality of life in elderly peo-

ple in all parts of the world.


Nutrition

Approximately 30% of men and women

over 60 years of age are affected by

chronic muscle loss and in many cases

these individuals consume inadequate

amounts of protein. According to the

2005-2006 NHANES survey, the protein

intake of women dropped by over 8%

from their 40’s to their 50’s and intake lev-

els continued to decrease over the next

two decades. Another study of a group of

2,600 older men and women found that

over 25% of the participants did not eat

enough protein to maintain muscle mass

during aging.

Experts recommend that seniors, espe-

cially women, get at least 25% more

protein than the current RDA. Dairy

products, including yogurt and whey

protein, are easily digested and can be

combined with a number of foods to

help increase protein in the diet.

Bone Health

Bone is made up of approximately

50% protein by volume. A daily supply

of protein is needed for bone mainte-

nance and to help prevent bone

fractures. Similar to muscle mass, bone

mass is lost during the aging process

and optimal bone health often requires

both protein and calcium intakes above

the current recommended guidelines.

Studies have found that there is a posi-

tive and beneficial correlation between

protein intake and bone density when

higher levels of protein are supple-

mented with calcium and vitamin D.

Milk and other dairy products are cal-

cium-dense foods with approximately

300 mg of calcium per serving (i.e. 240

ml of milk, 170 g of yogurt and 175 g

of cheese).

Weight loss is a great accomplishment

for many individuals but it may lead to

bone loss, especially in the elderly.

Higher protein diets (more than 70

g/day) have been shown to help pre-

vent bone loss during dieting.

Heart Disease

The World Health Organization esti-

mates that almost 30% of the deaths in

the world each year are due to cardio-

vascular disease, or CVD. High-protein

weight loss diets have been shown to

increase fat loss and reduce the risk of

CVD. In some studies serum triglyc-

eride levels, a risk factor of CVD, were

lowered by as much as 30-55% when

carbohydrate and fat were replaced

with protein.

Elevated blood pressure is a major

CVD risk factor and numerous studies

show a strong association between

increased protein intake and reduced

blood pressure. One recently pub-

lished study in the British Journal of

Nutrition looked at the relationship

between low-fat dairy intake and blood

pressure in adults ages 55-80 with mul-

tiple risk factors for CVD. The results

showed the consumption of low-fat

dairy products (three to four daily serv-

ings) was associated with lower systolic

blood pressure.

Hydrolyzed whey protein, a highly

digestible dairy protein, has also been

shown in studies to reduce elevated

blood pressure and in some cases, a

beneficial reduction in cholesterol (total

and low-density lipoproteins) was also

observed. Additional studies are ongoing

to determine the full potential of low-fat

dairy products, including whey protein,

in the battle against heart disease.

Diabetes

In the year 2000 there were an estimat-

ed 170 million cases of diabetes in the

world. By 2030 the number is expected

to increase to over 366 million cases,

the majority of which will be T2D.

As with heart disease, obesity is one of

the key factors driving the increase in

T2D. High-protein/low-carbohydrate

diets have been shown to be effective

in the management of T2D, especially

when body weight and caloric intake

are controlled. Reduced or fat-free

cheese and yogurt and whey protein

snacks and meal replacements are all

excellent protein choices for diabetics.

In summary, the evidence presented at

the 2007 Protein Summit supports the

consensus of the experts that there are

potential benefits to increasing the pro-

tein requirements for adults, up to 3-4

times the current minimum requirement.

Safety should not be a concern as stud-

ies have shown that healthy adults can

consume up to 35% of their total daily

calories in protein without any negative

side-effects.

Dairy products provide a variety of

options for consumers to increase their

intake of high quality protein. One of

the next steps will be to communicate

this message to consumers, health

professionals and nutritionists and re-

educate them on the importance of

consuming adequate amounts of high

quality, protein-rich dairy products

every day.

Country Year 2000 Year 2030 % Increase

Argentina 1.43 2.46 72%

Brazil 4.55 11.31 148%

China 20.76 42.32 104%

Egypt 2.62 6.73 156%

Japan 6.77 8.91 32%

Korea 1.86 3.38 82%

Lebanon 0.15 0.38 159%

Mexico 2.18 6.13 181%

U.S. 17.70 30.31 71%

Number of People with Diabetes (in Millions)

Sourc

e:

Worl

d H

ea

lth O

rga

niz

ation

Reference:American Journal of Clinical Nutrition,

87(supplement):1551S-1583S, 2008.

Meet Our Members


Gerber California, Inc.Established as a trading company in

1987, Gerber California, Inc. success-

fully continues to expand its global

reach. Based in San Diego, California,

Gerber California provides internation-

al customers with high quality dairy

products and ingredients from numer-

ous leading U.S. dairy manufacturers.

With total sales reaching $100 million

in 2007, including $40 million in U.S.

dairy export sales, Gerber California’s

dairy export business grew 50% from

2006 to 2007. Export sales make up

90% of Gerber California's total annual

sales and currently represent 12,000

MT (24 million pounds) of U.S.-sourced

dairy products.

Gerber California’s export business is

supported by its subsidiary office in

Mexico. It also has a network of dairy

business offices in the South America,

Southeast Asia and Oceania regions.

As an associated member of Gerber

Goldschmidt Group (GGG), a multi-

office international trading firm that has

been in business for 85 years, Gerber

California has direct access to additional

resources and worldwide market insight.

The trading company exports U.S.

dairy products and ingredients to

countries and regions worldwide,

including Mexico, the Caribbean,

Chile, Peru, Brazil, Australia, New

Zealand, Korea, Japan, Taiwan, China,

Hong Kong, Indonesia, Thailand,

Malaysia, Singapore, the Philippines,

Morocco, Tunisia, Russia and the

European Union.

Gerber California specializes in

providing value-added solutions

for producers and buyers. It has

extensive experience in the export

of U.S.-sourced products including

milk protein concentrates (MPCs),

skimmed milk powder blends and

butterfat blends as well as commodity

products such as skimmed milk pow-

der (SMP), whey powders, whey

protein concentrate (WPC), casein,

lactose, cheese and butter.

“Gerber's emphasis is to develop long-

term, mutually-beneficial partnership

relationships with both suppliers and

customers. Gerber California assists

global customers in navigating the

ever-increasing complexity of today’s

marketplace and assures the ultimate in

quality, service and price,” says Saul

Rosenberg, Gerber California’s chief

executive officer.

A comprehensive program of dairy

foods and ingredients export support

services is available through Gerber

California, including U.S. dairy product

procurement, international finance,

logistics and warehousing, technical

support and product customization.

Gerber California’s team of dedicated

specialists is readily available to help

export customers manage international

trade regulations, he adds.

“We provide a total package including

logistics, correct documentation and

credit insurance to ensure there are no

problems with customs at the country of

destination and that the supplying pro-

ducer is paid in a timely manner,”

Rosenberg says.

The company prefers to work with

producers to develop a transparent

export strategy to suit products, volumes

and markets where the producers may

have advantages such as Free Trade

Agreement benefits or lower freight costs.

“Gerber is a flexible company and can

normally adapt to the specific require-

ments of both suppliers or customers and

find solutions to any potential challenges

that may arise,” Rosenberg says. “With a

team of highly experienced trading and

logistics personnel with extensive global

experience in dairy trade business in key

markets, Gerber has been successful in

partnering with producers for more than

20 years to develop prosperous business

opportunities.”

Product Line

Nonfat Dry Milk Powder/Skimmed

Milk Powder – Low-heat, medium-heat

and high-heat processed powders.

Applications include: recombined milk,

dairy blends, confectionery products,

cheese processing, cultured dairy

products and bakery products.

Whole Milk Powder – Applications

include recombining, processed dairy

products, confectionery products and

social feeding programs.

Milk Protein Concentrates – GoldPro

56 and 70, GoldPro 40-MH and

GoldPro 40-LH contain 40% protein in

low-heat and medium-heat processed

varieties. Applications include uses such

as cheese and milk extenders (for pro-

tein), dairy blends and recombining.

Buttermilk Powder – Applications

include use as a UHT/condensed milk

replacer in frozen desserts.

Sweet Dairy Whey Powder and

Whey Protein Concentrates –

Applications include use as a skimmed

milk replacer in various food and feed

products.

Lactose – Available in course, medium

and fine grinds.

Cheese – Cheddar, gouda, monterey

jack and mozzarella varieties.

Contact Information

Website: www.gerbercal.com

Contact: Saul Rosenberg, CEO,

Gerber California Inc.,

San Diego, California, USA

Email: [email protected]

http://www.gerbercal.com


Meet Our Members


Hoogwegt U.S., Inc.Founded in 1989, Hoogwegt U.S., Inc.

has grown to become a leading inter-

national U.S.-sourced dairy product

and ingredient supplier. Based in

Libertyville, Illinois, Hoogwegt U.S.

is the North American subsidiary of

the Hoogwegt Group, Arnhem, The

Netherlands.

“Partnering with an international

company like Hoogwegt U.S. Inc is

important to our customers’ success

due to our leadership in global trade

and ability to forecast pricing,” says

Dalyn Dye, Hoogwegt U.S. president

and CEO.

In 2007, Hoogwegt U.S. Inc. exported

approximately 100,000 MT of U.S.

dairy products and traded a total of

200,000 MT of U.S. dairy products

for the year. The company supplies

markets worldwide.

The core mission of Hoogwegt U.S. is

to provide customers and suppliers with

integrity, committed relationships, value

and service. Market conditions in the

global dairy industry are evaluated on

a daily basis and support is provided

by a multi-lingual logistics team. “We

help customers manage costs and

maximize returns through our product

management, marketing and finance

arrangements; customer success ensures

our success,” says Dye.

“Hoogwegt U.S. puts customer relation-

ships first,” Dye continues. He notes

that the company provides customers

with supply chain programs, hedging

options and quality products, all the

while providing complete logistic servic-

es and solutions.

Product Partners

U.S. suppliers and partners furnish

Hoogwegt U.S. with commodity dairy

products, branded specialty ingredi-

ents and cheese products for global

export. For example, Hoogwegt U.S.

formed a joint venture with Bluegrass

Dairy & Food LLC, in 2003.

“Hoogwegt U.S. is proud to serve as

the marketing arm for our partner,

Bluegrass Dairy & Food. We provide

new product development, flexibility

and the highest service to meet all

customer needs,” says Ned Larson,

Hoogwegt U.S. commercial vice

president of specialty ingredients.

Based in Kentucky, Bluegrass Dairy &

Food operations create spray-dried

ingredients with varying functionalities.

The facility includes pilot dryers,

analytical labs and a test kitchen.

Hoogwegt U.S. also distributes and

exports cheeses for numerous leading

U.S. manufacturers and traders,

including its privately-held JV with

Good Home Foods, LLC. Based in

Green Bay, Wisconsin, Good Home

Foods trades cheese products in

blends, bricks and bulk forms, each

suitable for multiple applications.

Product Line

Hoogwegt U.S. offers export customers

U.S.-sourced butterfat products,

cheeses, milk powders, whey powders

and custom blends.

Butter Products – Flavor rich (enzyme

modified) butter, churned butter (80%

and 82% minimum fat), butter powder

and buttermilk powder.

Cheese – Cheddar, mozzarella, mon-

terey jack, colby, Italian/pasta filata,

blue cheese, swiss, processed cheese

and Hispanic/Latino specialty cheeses

in blends, bricks and bulk; kosher and

organic versions available.

Cheese Powders – Cheddar,

American, blue, parmesan, romano

and mozzarella.

Cream Powders – Sweet cream, sour

cream and cream cheese.

Dairy Specialty Ingredients – Whip

topping base, baker’s cheese powder,

yogurt powder and custom blends.

Fat Products – Butter, AMF and con-

fectionery blends.

Lactose Powders – 100 mesh, 200

mesh, 80 mesh and edible lactose

(unground). Packaged in 25 kg heat-

sealed, multi-wall kraft paper bags with

a polyethylene bag liner.

Milk Powders – Nonfat dry milk (NDM),

skimmed milk powder (SMP), whole

milk powder (WMP), buttermilk pow-

der, casein (acid and rennet) and

caseinates.

Whey Ingredients – Whey powders,

sweet whey powder, acid whey pow-

der, deproteinized whey powder

(permeate), demineralized whey pow-

der, delactosed whey powder, whey

protein concentrates (WPC 34 and

WPC 80), whey protein isolate (WPI)

and whey protein hydrolysates.

Milk Protein Ingredients – Milk pro-

tein concentrates (MPC 56, MPC 70

and MPC 80) and milk protein isolates

(MPI).

Contact Information

Website: www.hoogwegtus.com

Office Location: Libertyville, Illinois,

USA

Contact: Staszek Chlapowski,

Commercial Director of International

Markets (Japan, Korea, Europe)


Contact: Leah Suellentrop,

Export Manager

(Southeast Asia, China, Turkey, Russia)


Contact: Luigi Trotta,

Export Manager

(Central and South America,

Caribbean)


Contact: Adnan Mikati,

Export Manager

(Middle East, North Africa)


Contact: Ned Larson,

Commercial V.P.,

Specialty Dairy Ingredients


http://www.hoogwegtus.com






MCT Dairies, Inc. is a supplier of quali-

ty cheeses and dairy ingredients to

both international and domestic mar-

kets. The Millburn, New Jersey-based

dairy distributor and manufacturer was

established more than 25 years ago.

MCT Dairies provides an extensive

line of U.S. dairy products to over 15

countries in Asia, the Middle East, Latin

America and Europe. The company is

building on its 10-plus years of dairy

export experience with ongoing growth

in Latin American and Asian markets,

including Korea and China, according

to Bruce Fleischhacker, business devel-

opment manager.

Positioned as a single-source supplier,

MCT Dairies offers customer service

and technical support “that responds

quickly to the most demanding require-

ments,” Fleischhacker says. The sales

and sourcing staff at MCT Dairies has

more than 100 years of combined dairy

experience with cheese manufacturing,

natural cheese, dairy by-products, milk

proteins, analog cheese, reduced/low-

fat cheese, processed cheese, butterfat

and other dairy applications.

A wide range of U.S.-sourced cheeses

and dairy ingredients are available

to MCT Dairies’ export customers.

Products are exported for industrial,

dairy processing, manufacturing,

cut-and-wrap and food service appli-

cations. Available in traditional as

well as organic and kosher-certified

versions, the line includes natural

American and Italian-style cheeses,

butter products, dairy blends and

milk powders.

MCT Dairies operations include a

contract packaging operation, Bella

Pak. Based in Appleton, Wisconsin,

the Bella Pak subsidiary grates, dries

and packages parmesan, romano

and asiago products for export.

“Our goal is to supply customers with

the highest quality specialized formula-

tions and products available, and at

competitive prices,” says Fleischhacker.

He notes the products exported by MCT

Dairies are sourced and delivered with

a goal to meet and exceed customer

expectations.

“MCT has become the outsourcing

export, logistics and documents

department for numerous U.S.-based

manufacturers and marketers,”

Fleischhacker continues. As a result,

dairy suppliers are able to focus on

manufacturing and product quality

while MCT handles export sales,

documentation and distribution.

The firm’s in-depth understanding

of world dairy markets, products and

pricing allows it to assist customers in

product development and alternative

ingredient sourcing. MCT Dairies also

helps customers control cost through

inventory management and its ability to

hedge purchases on the dairy futures

market. “We are adept market econo-

mists, helping to assure supply and

price for our customers,” Fleischhacker

says. (For more information on dairy

futures see the June 2008 issue of

USDECNews).

“There has been a paradigm shift in

the global food marketplace. We are

seeing a major convergence between

world dairy product prices and the U.S.

dairy markets,” says Ken Meyers, presi-

dent of MCT Dairies. “In the months to

come we expect the U.S. to be the

price setter for global dairy markets.”

Cheese & Butter Products

MCT Dairies provides bulk, shredded,

sliced, diced and grated cheeses along

with cheese in consumer packaging.

Cheeses in granular and powdered

forms are also available.

Key U.S. cheese varieties exported by

MCT Dairies include natural American

cheeses (cheddar, colby, monterey

jack), Italian-style hard grating cheeses

(parmesan, romano and asiago) and

processed cheeses. The company also

offers U.S.-manufactured cream cheese,

and blue, colby, edam, feta, gouda,

gruyere and mozzarella cheeses.

U.S.-sourced butter products for export

by MCT Dairies include anhydrous

milkfat, bulk butter, butter blends, con-

centrated milkfat, confectionery blends

and consumer-sized packaged butter.

Dairy Ingredient Products

MCT Dairies offers standard and cus-

tomized dairy ingredients to suit all

types of applications and requirements.

Depending on customer needs, prod-

uct characteristics may include a

specific flavor profile, texture, shelf

stability requirement, or an associated

cost savings.

Leading manufacturers provide the MCT

Dairies’ export line of agglomerated,

instantized, spray and roller dried milk

products made from U.S. dairy products.

Products include buttermilk powder,

casein/caseinate, cream powders, milk

protein concentrate (MPC), skimmed

milk powder (SMP) and whole milk pow-

der (WMP). U.S.-sourced whey and

whey products include lactose, reduced

lactose whey, reduced minerals whey,

sweet whey and whey protein concen-

trate (WPC).

The export firm also supplies specialty

ingredients formulated with U.S. dairy

products, including confectionery

blends, dry dairy blends (milk, whey

and other ingredients), ice cream mix,

milk replacer, non-dairy creamers,

nutraceutical blends and nutritional

mixes.

Contact Information

MCT Dairies, Inc.

Website: www.mctdairies.com

Contact: Bruce Fleischhacker,

Business Development Manager,

MCT Dairies, Inc.,

Millburn, New Jersey, USA


Meet Our Members


MCT Dairies, Inc.

http://www.mctdairies.com


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