U.S. Dairy Ingredient Workshop – Beverage Innovation with U.S. Dairy Proteins

June 24–25, 2019

Singapore

Organized exclusively for a small and selective group of senior R&D and product application/innovation personnel from Southeast Asia, this 2-day technical workshop on focus on application of dairy proteins in beverage systems application.

The workshop aims to demonstrate the ingredient functional, nutritional and sensory attributes and the impact on product application and consumption when innovating with U.S. dairy ingredients including whey protein isolate (WPI), whey protein concentrate ( WPC), milk protein isolate (MPI), milk protein concentrate (MPC) and micellar casein concentrate (MCC) as the sources of protein. It also addresses the optimal use of U.S. dairy milk ingredients in Ready to Drink and Ready to Mix beverage formulations.

U.S. manufacturing of high-protein milk and whey ingredients continues to grow in response to robust global demand. Increasing production of high-protein dairy ingredients creates attractive new opportunities for global food and beverage manufacturers to utilize these versatile ingredients in a wide range of applications.

This workshop also includes functionality demonstrations in the lab of the various dairy proteins for beverage applications as well as product tasting of the beverages.

The workshop also offers an opportunity for you to meet with U.S. dairy ingredient suppliers eager to expand ties with Southeast Asian companies and discuss business opportunities. They will be sharing in detail their unique ingredient portfolio and product specifications.

As spaces are limited, please contact me by May 30, 2019, via e-mail at shahirah.ct@dairyconnect.biz.