June 2011

DAIRY CHECKOFF UPDATE

A periodic report for dairy media demonstrating how Dairy Management Inc.™ (DMI) and affiliated state and regional promotion organizations work to increase demand for and sales of U.S.-produced dairy products and ingredients through the programs of the American Dairy Association®, National Dairy Council® and U.S. Dairy Export Council®. For more information about these and other dairy checkoff programs, please contact Jennifer Wing at (847) 627-3225 or jennifer.wing@rosedmi.com.

More Science Supports Milk’s Role in Exercise Recovery

Two new research reports continue to build on the growing body of science that shows the benefits of milk as a protein-rich recovery drink following exercise:

· A clinical report from the American Academy of Pediatrics states that low-fat milk is a good option as a protein-recovery drink following prolonged vigorous exercise. The report is published in the June issue of Pediatrics.Html Content

· Presenters at the recent American College of Sports Medicine annual meeting and 2nd World Congress on Exercise is Medicine® shared research results that indicated drinking chocolate milk after a workout can boost improvements in aerobic fitness and body composition.

“These studies further validate milk as nature’s sports drink,” said Paul Rovey, Arizona dairy producer and chair of Dairy Management Inc.™, which manages the national dairy checkoff. “Milk helps your body refuel, rehydrate and recover after a workout, benefitting active people of all ages.”

U.S. Dairy Export Council Showcases Benefits of Dairy Ingredients

The U.S. Dairy Export Council^® (USDEC) shared domestic dairy-ingredient options for food and beverage manufacturers at the recent Institute of Food Technologists Annual Meeting and Food Expo to help increase U.S. dairy ingredient use in new food and beverage product development.

USDEC shared how U.S. dairy ingredients can contribute to improved taste, functionality and nutrition for a variety of products targeting different consumers. Product and nutrition scientists, along with representatives from partner research centers, joined USDEC in sharing the latest news on how dairy ingredients help solve today’s product development challenges.

Highlighting the value and versatility of U.S. dairy ingredients, researchers and developers shared food prototypes that meet the needs of today’s consumers – from products with increased protein to reduced-sodium foods that did not sacrifice taste.

In addition, prototypes showcased trends related to healthy aging, simple labeling, the versatility and functionality of cheese, and an impressive variety of applications using dairy proteins to drive the next generation of nutritious foods and beverages.

Among the prototypes shared were:

· Strawberry Sunrise Waffle – a calcium-packed, yogurt-infused waffle that also is a great source of protein.

· Sweet and Savory Butternut Squash Soup – a soup made with dairy solids (permeate) that features 32 percent less sodium than a similar soup made with salt.

· Cheesy Crunchers – a prototype that can serve as a snack or topping that features reduced-sodium Cheddar cheese mixed with dairy protein.

· Cucumber Lemon Yogurt Drink – a yogurt-based beverage that contains probiotics and dairy proteins.

· Satisfying Pasta Salad – pasta fortified with whey protein, featuring low-fat cottage cheese sauce instead of oil or dressing.

For more information about U.S. domestic dairy ingredient resources, visit www.InnovateWithDairy.com

For more information about the checkoff, visit www.dairycheckoff.com

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