September 15, 2020

What is your expectation of a high-protein product? The vast majority of the more than 160 food and beverage manufacturers on yesterday's webinar agreed that good taste and texture suited for the local profile are a top priority. Martin Teo, USDEC Singapore Technical Director - Food Applications, then explained how U.S. whey and milk proteins are a perfect fit for just that-introducing how well-suited they are in a wide variety of Southeast Asian-inspired innovations.

September 9, 2020

120 food and beverage manufacturers from across Southeast Asia made a smart choice-they attended the first part of our webinar series explaining why U.S. dairy protein is a smart choice for tasty and nutritious product development. Sharon Gerdes (Owner of Dairy Tech Communications, Health and Wellness Editor for Dairy Foods Magazine, and a Certified Food Scientist) and Japnit Singh (Deputy CEO, Spire Research and Consulting) shared how innovating with U.S. dairy protein delivers on local consumer demand for products that support healthy lifestyles. 

September 3, 2020

U.S. dairy protein is in the spotlight after the nutritional power of whey and milk protein's prominence at the recent Korean Dietetic Association annual symposium-even earning recognition in the digital edition of the JoongAng Ilbo (in the health section, linked here: https://bit.ly/2DriirI). The digital edition of this leading South Korean newspaper earns nearly 600,000 page views every day. Click through the flipbook linked here to learn more about the importance of protein quality, consumption timing and more. Also available in English: https://bit.ly/3jC68Ma

September 3, 2020

New research from health and nutrition experts underscores the importance of protein quality and quantity, reinforcing how whey protein can help support sustained well-being. In the video below, Matt Pikosky introduces recent findings from protein nutrition and health authorities Stuart Phillips, Douglas Paddon-Jones, and Donald Layman on optimizing health outcomes related to aging, inactivity and bed rest and blood glucose management. This includes reference to the highly digestible and bioavailable essential amino acids whey protein offers and how these can help address health concerns associated with decline of muscle mass and function. The full review paper is available here.

August 19, 2020 | Korea

U.S. dairy proteins can help protect against age-related muscle loss. During a virtual edition of the Korean Dietetic Association's annual symposium, 1,800 individuals joined Dr. Douglas Paddon-Jones' video presentation on the 'Role of Dietary Protein in the Sarcopenia of Aging', where whey protein's status as a leader in leucine content shone. In the slide pictured, he highlighted common food sources of this branched chain amino acid that has been shown to stimulate muscle protein synthesis.

August 18, 2020

The United States leads the world in permeate production with an estimated volume of 523,200 metric tons in 2019, a 16% increase from 2014. Learn more about how the versatility of dairy permeate is meeting food industry and consumer demands.

August 17, 2020

During a webinar held last week for Chinese food and beverage manufacturers, we shared that global food and beverage new product introductions containing permeate have climbed sharply over the past decade, consecutively achieving new records in recent years. Read more about how dairy permeate meets food industry and consumer demand.

August 14, 2020 | China

A recent webinar introduced the versatility of U.S. permeate to Chinese food and beverage manufacturers, as they gained an understanding of how its functional advantages enable endless innovation possibilities. Benefits ranging from sodium reduction and flavor enhancement to lower formulation costs captivated the 115 attendees who tuned in.

July 23, 2020 | Aguascalientes, Mexico

Cheesemakers in Aguascalientes, Mexico experienced U.S. dairy ingredients' functionality advantages as they learned how to use them in place of vegetable fat to improve the yield, nutrition and flavor of their cheese. The 12 participants in the workshop hosted at INCALEC (Instituto para Calidad de la Leche y Carne) are pictured below, flaunting their copies of the Reference Manual for U.S. Milk Powders and Microfiltered Ingredients (available for download here: https://bit.ly/39uGEfW).

June 29, 2020

The U.S. Dairy Export Council has developed comprehensive resources on topics from sustainability to insights that inspire, the latest research on protein processing and more. When you visit our page at the SHIFT20, you can:

      - Test your knowledge of U.S. Dairy as a sustainable solution by taking our short quiz
      - Explore global menu trends-from drinks and appetizers to desserts and more-that activate dairy ingredients to deliver on flavor and nutrition
      - See highlights from the 2020 New Product Student Competition
      - Search our virtual supplier locator to learn more about how to connect with our members
      - Visit online symposia
      - Engage with subject matter experts

Read more about our presence at this year's virtual IFT in the FoodIngredientsFirst article linked below.

June 23, 2020

New research presented at the American Dairy Science Association (ADSA) 2020 virtual meeting compared milk powders from four regions around the world. Samples from the United States performed similarly to those from other origins. Stay tuned for more details this September as part of a webinar with the authors. Also, Annie Bienvenue will be available for a moderated live video chat with ADSA meeting attendees on Tuesday, June 23 at 12:30 PM Eastern Daylight Time.

June 2020

Local flavors spark unique and varied applications for U.S. dairy proteins that deliver on nutrition, functionality and taste. "Providing healthier snack options with added protein that are suitable for any time of day is a sweet spot of opportunity"-Martin Teo, USDEC Singapore Technical Director - Food Applications offers insight into innovation opportunities with U.S. dairy ingredients in the June issue of the Asia Pacific Food Industry magazine's cover story, Harness Localisation to Unleash Innovation.

June 15, 2020

Don't miss the chance to learn about creating winning new dairy protein snack opportunities that delight and nourish consumers during the Protein Snacks Reimagined webinar on June 18.

Today's consumers want the complete package when it comes to their favorite snacks - delicious taste, global flavor and texture adventure, portability, balanced nutrition, indulgence and sustainability. The protein snack category is diversifying in response to consumer wishes, including a widening array of nutrition bar, bite and gel flavors, formats and textures which deliver irresistible, multisensory experiences. During the webinar, you'll hear protein snack category insights from Lu Ann Williams, Director of Innovation at Innova Market Insights as well as innovation and formulation tips from Sharon Gerdes, Certified Food Scientist and owner of DairyTech Communications. 

June 11, 2020

On the National Dairy Council's recent webinar Don Layman, PhD explored optimal protein intake levels, protein quality and environmental considerations for plant and animal sources of protein. Bringing research to the table, registered dietitian, award-winning cookbook author and NDC Ambassador, Toby Amidor, MS, RDN, CDN, FAND discussed how plant and animal foods complement each other within healthy eating patterns and provide delicious tips on how to celebrate a plant-based, dairy-enhanced approach to eating.

June 9, 2020

This National Dairy Month we celebrate U.S. dairy (whey and milk) proteins that deliver powerful nutrition for a healthy, active life. For more information on why U.S. Dairy Proteins are a smart choice for health, explore this interactive flipbook.

June 9, 2020

Dairy products and ingredients-such as U.S. whey and milk proteins-are a delicious way to enjoy the wonderful nutrition naturally found in cow's milk. While protein is naturally found in a variety of animal and plant foods, there is a wide variance in protein quality. U.S. dairy proteins stand out as a high quality, complete source of protein containing all the essential amino acids. Whey protein is also the leading source of the amino acid leucine, which is important for healthy aging by playing a central role in stimulating muscle protein synthesis.

April 22, 2020

This year marks the 50^th anniversary of the first Earth Day celebration, which also charts a history of increasing interest in the entire food supply chain, from who grows our food, where it comes from and how it's made. Thanks to U.S. dairy farmers' legacy of relentless dedication to careful management and continuous adoption of innovative practices, they've proven emblematic of the sustainability initiatives and environmental mindfulness celebrated on this occasion. The U.S. Dairy Export Council has developed a new brochure detailing U.S. dairy farmers' unwavering commitment to responsible production practices and continuous improvement across the value chain, demonstrating positive impact from farm to table.

February 26, 2020 | Singapore

Drawing on her expertise in guiding athletes toward their peak, Leslie Bonci shared insight into how U.S. whey protein can help optimize performance-as both a source of leucine for muscle protein synthesis and of essential amino acids-as well as practical tips for trainers and nutritionists in working with their athletes. More than 80 sports dietitians, nutritionists and instructors attending the Sport Singapore workshop gleaned information on the importance of protein quality and how U.S. dairy proteins deliver it.

February 24, 2020 | Kuala Lumpur, Malaysia

At a recent workshop, 55 Malaysian nutritionists, dietitians and health professionals improved their understanding of how high-quality sources of protein like U.S. dairy proteins play a keyrole in nourishing the body efficiently and across well-being and fitness goals. Nutritionist Leslie Bonci offered insight into the importance of consuming protein throughout the day, as well as how easy it is with versatile proteins like whey protein that can be seamlessly incorporated into everyday foods, including Malaysian favorites.

December 7, 2019 | Singapore

As awareness of dairy's health and nutrition benefits grows in Southeast Asia, U.S. Dairy is committed to being the region's innovation partner. In a conversation with Singapore's The Straits Times (subscription required), USDEC's Vikki Nicholson-West and William Loux emphasized dynamic application opportunities like high-protein beverages and snacks with exciting flavor possibilities.

November 21, 2019 | Singapore

U.S. permeate can be used to reduce sodium and sugar in Southeast Asian savory snacks, providing a healthier edge without compromising on flavor. In addition to performing sensory evaluations that reflected this flavor advantage, 22 food technologists from snack and seasoning manufacturers in the region explored U.S. permeate's functionality and broad innovation potential at a recent hands-on workshop held at the Food Innovation & Resource Centre.

November 6, 2019 | Singapore

U.S. Dairy boasts a sustainably-minded and ever-evolving milk powder portfolio with suppliers committed to meeting Southeast Asia's needs. Day 2 of the U.S. Milk Powder Summit introduced U.S. production capabilities and skim milk powder performance to 129 food and beverage manufacturers in the region.

November 5, 2019 | Guatemala City, Guatemala

Nearly 100 food industry professionals from Guatemala, El Salvador and Honduras joined USDEC at an Ingredient Innovation Seminar in Guatemala City to learn about the functionality, versatility and opportunities for use of dairy ingredients in a broad range of food and beverage formulations. Expert speakers presented the latest information on science and consumer trends and U.S. dairy processors had the opportunity for in-person meetings with potential customers from the Northern Triangle region.

November 5, 2019 | Singapore

Experts offered Southeast Asian milk powder buyers and end-users sourcing and risk management insights as well as U.S. Dairy supply outlook advantages on Day 1 of the U.S. Milk Powder Summit.

October 29 and 31, 2019 | Beijing and Nanchang, China

Formulating feed rations with U.S. Permeate can help the Chinese hog industry increase pig productivity in a cost-effective way. Recent seminars in Beijing and Nanchang demonstrated how the pig-feed sector could optimize piglet growth, gut health and profitability by using U.S. dairy ingredients.

October 29, 2019 | Seoul, South Korea

Korean women learned about incorporating U.S. dairy proteins for helping against sarcopenia (muscle loss) risk after the age of 40 from Dr. Hyunjin Park, a practicing nutritionist. Workshop participants tried the dairy proteins in dishes and also received higher protein recipes to try at home.

October 24, 2019 | Dubai, UAE

USA cheeses displayed their quality and variety at the Discover America festival in Lulu WTC in Abu Dhabi. The pop-up vintage truck contained chillers and consumers could sample the varieties and see the USA Cheese Guild's chef Antonio el Khoury demo innovative recipes. The event was held in collaboration with the foreign Agricultural Services and Commercial Department at the US Embassy in Abu Dhabi and Consulate General in Dubai.

October 16, 2019 | Tokyo, Japan

Hisao Fukuda offers insight into water conservation and reclamation practices across the U.S. dairy supply chain, showing how the recovery and treatment of water during processing allows it to be reused in range of applications. Beyond learning about the sustainability of U.S. Dairy, the nearly 50 Japanese media seminar attendees gained a deeper awareness of U.S. dairy proteins' health and nutritional benefits across life stages.

October 10, 2019 | Singapore

U.S. cream cheese and permeate provide versatility to food and beverage around the globe. Cream cheese, an American Original, is just one of the more than 600 varieties high quality cheese offerings available from the U.S.'s sustainably produced milk supply. The 23 food industry professionals from Singapore, Malaysia, Thailand and Indonesia learned innovative uses through technical and hands on training during the workshop at FIRC along with USDEC members.

September 30, 2019 | Kuala Lumpur, Malaysia

Incorporating U.S. Permeate was critical in formulating the delicious, eye-catching cakes and cookies that wowed participants in the recent U.S. Dairy Ingredient Workshop. Over 40 representatives from Malaysian food and beverage manufacturing companies and distributors were treated to a range of innovative bakery applications as they learned about the functional and nutritional attributes of U.S. Dairy's sustainable, high-quality ingredient portfolio.

September 26, 2019 | Mexico City, Mexico

U.S. suppliers engaged with Mexican and Central American food processors at the Food Tech Summit & Expo, discussing U.S. dairy ingredients' quality and versatility in a wide range of applications.

September 13, 2019 | Bangkok, Thailand

A variety of exciting and nutritious product concepts showcased U.S. dairy ingredient innovation possibilities at Fi Asia 2019. Flavorful crackers and seasonings made with U.S. permeate and a spicy mango chewy made with U.S. whey protein offered visitors to the USDEC booth a taste adventure supportive of a healthy lifestyle.

September 13, 2019 | Bangkok, Thailand

The high-protein spicy mango chewy prototype USDEC featured at Food Ingredients Asia 2019 enables convenient and tasty snacking that's creatively tailored for the Southeast Asian palette and powered by the nutritional boost of U.S. dairy protein.

September 13, 2019

A leading Korean documentary health program highlighted the benefits of utilizing whey protein in recipes to meet the muscle health nutritional needs of elderly populations. These recipes were developed via USDEC's partnership with the Korea Dietetic Association tailored for elderly populations. The show, reaching 3 million viewers, broadcast a 3.35 minute segment introducing nutrition research on the importance of muscle health for elderly and interviewed patients in Hyoja Geriatric Hospital on how they enjoyed the whey protein recipes.

September 12, 2019 | Fort Atkinson, Wisconsin

U.S. dairy farming productivity, efficiency and sustainability impressed Indonesian and Vietnamese food and beverage manufacturers who were in Wisconsin for U.S. dairy ingredient technical training.

September 10, 2019 | Madison, Wisconsin

Vietnamese food and beverage technical staff pair exploration of U.S. Dairy ingredient functional advantages with product development inspiration while evaluating a variety of yogurt applications at a Center for Dairy Research course on cultured dairy products.

August 28, 2019 | Singapore

Southeast Asian snack makers participated in a hand-on innovation workshop to tap into all of the potential of U.S. Dairy Proteins. Special thanks to Dairy West's Eric Bastian for presenting best practices in high value bars and bites that can satisfy the region's taste preferences.

August 28, 2019 | Shanghai, China

Chinese consumers have more than 30 USA cheese selections to choose from at the Shanghai Costco opening this week! The varieties and flavors of U.S. cheese can be sampled via in-store demos which highlight their quality and value.

August 27, 2019 | Singapore

94 attendees from across Southeast Asia explored how U.S. dairy proteins are uniquely and especially well-suited to meet the nutritional demands of healthy lifestyles. A panel of experts at the recent U.S. Dairy Health & Fitness Innovation Seminar discussed U.S. dairy ingredients' advantages in regional health and wellness product applications.

Pictured in the panel from left to right: Pauline Chan, Leslie Bonci, Martin Teo, Donna Berry and Eric Bastian

August 6, 2019 | Bali, Indonesia

Nutrition experts presented findings on the health advantages of nourishing dairy proteins to 185 attendees at Asian Congress of Nutrition 2019. Read more about the recent research on optimizing protein for sustained well-being.

August 6, 2019 | Mexico City, Mexico

Mexican bakery processors learned how U.S. dairy proteins and permeate offer functionality, nutrition and flavor advantages in bakery applications like cakes, pastries, and sweet snacks at a seminar USDEC co-hosted with CANAINPA (Mexican Chamber for the Bakery Sector).

August 4, 2019 | Bali, Indonesia

Nutrition researchers from North America and Asia shared scientific findings on the role of U.S. dairy proteins in supporting sustained well-being at a symposium held during the 13th Asian Congress of Nutrition (ACN) 2019. Pictured below Dr. Jung Eun Kim (left), Dr. Khor Geok Lin (middle) and Dr. Stuart Phillips.

July 9, 2019 | Arlington, VA

Stay up to date with all U.S. cheese initiatives going on around the world by following the USA Cheese Guild^™ Facebook page at www.facebook.com/usacheeseguild. We will be constantly updating the page with U.S. cheese resources and will highlight the world-class and ever-expanding portfolio of cheese varieties.

July 3, 2019 | Singapore

23 Thai beverage manufacturers explore U.S. dairy protein functionality and application versatility at a workshop launched in collaboration with Singapore's Food Innovation and Resource Centre. The workshop offered technical representatives a chance to formulate and experiment with U.S. dairy proteins' taste and functional advantages, experiencing first-hand how well suited they are for market-friendly beverage applications.

June 29, 2019 | United States

Buyers from the Middle East take a break in Wisconsin, part of their three-state tour to see the tremendous specialty cheeses crafted across a broad geographic range.

June 26, 2019

Vikki Nicholson-West discussed the versatility of U.S. whey proteins for nourishing consumers in all stages of life.

June 25, 2019 | Singapore

Wisconsin Center for Dairy Research's K.J. Burrington gives Southeast Asian beverage company participants tips for using U.S. dairy proteins during a USDEC Dairy Protein Beverage workshop. The partnership with the Food Innovation and Resource Centre (FIRC) Singapore offers localized innovations using high quality U.S. Dairy.

June 26, 2019

As the leading global supplier of high-quality cheese, the United States is in a unique position to help educate the world about this versatile food and inspire new culinary creations. USA Cheese Specialist Certification Program courses are being offered through prestigious culinary institutes and schools in Dubai (International Centre for Culinary Arts), Japan (Hattori Nutrition College), South Korea (Daelim University College) and Taiwan (National Kaoshiung University of Hospitality and Tourism) with a few others in the works in Latin America and Hong Kong.

June 18, 2019 | Vietnam

A delicious assortment of U.S. cheeses marked the perfect way to celebrate, as local trade gathered at recent embassy events in Ho Chi Minh City and Hanoi to kick off an early U.S. Independence Day celebration.

June 18, 2019

See page two for coverage about "Thinking Outside of the Box" with U.S. Dairy and how we were able to demonstrate new, unexpected uses at IFT.

June 5, 2019 | New Orleans, Louisiana

High quality U.S. dairy proteins and U.S. permeate can offer clean label nutrition upgrades to diverse applications like a curry hummus or gel snack, as seen during this year's IFT.

June 5, 2019 | New Orleans, Louisiana

A delegation from Japan samples prototypes featuring U.S. dairy proteins at the USDEC booth at IFT. USDA mission participants learned about the functionality and health benefits of U.S. dairy ingredients that were incorporated into exciting and convenient snacks.

June 4, 2019 | Ho Chi Minh City, Vietnam

The versatility and application potential of U.S. dairy ingredients stood out at the 2^nd International Exhibition on Milk and Dairy Products in Vietnam. Booth visitors experienced the flavor-enhancing and sodium-reducing advantages of U.S. permeate in tasty snacking applications like pandan sesame cookies.

June 4, 2019 | New Orleans, Louisiana

Attendees at IFT 2019 enjoy Calamansi Protein Gel Snacks and Protein-Powered Curry Hummus. U.S. dairy ingredients can be used in convenient and flavorful ways so consumers around the world can increase their protein intake throughout the day.

May 23, 2019 | Wuxi, China

U.S. dairy proteins' edge was front and center during the 2^nd International Symposium of Innovation on Dairy Ingredients and Products at Jiangnan University. Experts introduced U.S. dairy protein health and weight management benefits as well as its performance attributes to over 150 academia and dairy food & beverage end-users.

May 22, 2019 | Wuxi, China

Chinese food & beverage and nutrition supplement manufacturers learned about the functional advantages of and on-trend innovation opportunities with U.S. dairy proteins at a recent workshop.

May 21, 2019 | Wuxi, China

Creativity shines at Jiangnan University dairy development competition. From cheese squares filled with wine or latte to snack-bite rounds, the teams of Jiangnan University (JU) students participating in USDEC's "Tasty U.S. Dairy Cup" new product competition plumbed their imaginations to deliver innovation with U.S. dairy ingredients. The big winner was a cracker-like product called "Cheeca," formulated with mozzarella, WPC80, almond powder, cream cheese, sea salt and chia seeds.

May 9, 2019 | Arlington, Virginia

The annual Institute of Food Technologists "IFT19" Food Expo is just three weeks away! Don't miss the opportunity visit USDEC's booth #5613 at the expo, being held June 3-5 at the Ernest N. Morial Convention Center in New Orleans, Louisiana. We look forward to seeing you in New Orleans! Plan your visit by downloading USDEC's expo guide, highlighting the broad network of U.S. suppliers who will be exhibiting at IFT19 as well as information on dairy-focused symposia.

May 9, 2019 | Dubai, UAE

Hands on instruction mixed with creatively blending different varieties of U.S. cheese results in pizza masterpieces. USA Cheese Specialist Culinary Training Courses continue in Dubai with chefs training at all three class levels - Associate, Intermediate and Master - under the USDEC certification program. 

April 28, 2019 | Singapore

The craftsmanship and heritage behind U.S. cheese shined as chefs, importers and distributors attending a recent reception at the World Gourmet Summit in Singapore sampled an array of delicious U.S. cheese varieties. 

April 24, 2019 | Singapore

Celebrity Chef Shaun O'Neale delivers big flavors using high quality U.S. cheese varieties to demonstrate bold and edgy culinary innovations to a group of Singapore chefs.

April 24, 2019 | Ho Chi Minh City, Vietnam

Customers sampled high quality U.S. cheese at the 2019 Food & Hotel Vietnam show. Producers and suppliers featured a variety of delicious U.S. cheeses with impressive flavor and versatility.

April 23, 2019 | Singapore

Marking USDEC's second consecutive year as Official Dairy Partner for the World Gourmet Summit, Southeast Asia's culinary leaders are discovering the exciting application potential of delicious, award-winning U.S. cheese. A sophisticated Lobster Tail Roulade Stuffed with U.S. Chipotle Cheddar Seafood Mousseline and U.S. Monterey Jack Glaze creation lifted Chef Millar Mai to win the "U.S. Dairy Innovative Chef Challenge" at this year's WGS.

April 17, 2019 | Beijing, China

High quality U.S. Dairy is a good match for China's rising demand emphasized at the 2019 China International Dairy Industry Conference. Honored to have U.S. Ambassador to China Terry Branstad and USDA Minister Counselor Bobby Richey participating.

April 9, 2019 | Singapore

U.S. dairy exporters support sustainability with dedicated efforts to minimize water and energy use, reduce greenhouse gas emissions and turn waste into value. USDEC's Dalilah Ghazalay presented at the World Gourmet Summit (WGS) Sustainability Forum panel discussion in Singapore.

April 9, 2019 | Mexico City, Mexico

Attendees of the U.S. Dairy Ingredients Innovation Seminar explored U.S. ingredients advantages for functionality and nutrition in a variety of applications. Mexican food trade, academia and media participated in the innovation seminar in Mexico City yesterday.

March 27, 2019 | Wuxi, China

U.S. suppliers tour the Jiangnan University facilities available through USDEC's partnership to identify opportunities for meeting local needs. The consistent quality of our sustainably-produced milk supply results in U.S. ingredients well-suited for the China market.

March 20, 2019 | Chengdu, China

USDEC highlighted delicious U.S. cheese at a reception hosted by ATO Chengdu and held in conjunction with the China Food and Drinks Fair. Attendees had the opportunity to taste how well a variety of flavorful U.S. cheeses, including parmesan, provolone and monterey jack pair with various beverages.

March 15, 2019 | Hunan, China

Innovations in fortifying noodles with U.S. dairy protein were presented by Dr. ZHOU Peng to 60 attendees of a workshop held by the Chinese Institute of Food Science and Technology (CIFST). The research was conducted as part of USDEC's partnership with Jiangnan University.

March 14-15, 2019 | Singapore

22 food technologists and R&D staff from Singapore, Malaysia, Indonesia and Thailand participated in USDEC's Baking Innovation Workshop held at the Food Innovation and Resource Centre (FIRC) in Singapore. Participants learned about the functional, nutritional and sensory attributes of U.S. dairy ingredients, especially permeate, as advantageous solutions in Southeast-Asia friendly products. They then had the opportunity to develop their own cookies and cakes, incorporating U.S. permeate to gain practical hands-on experience. USDEC showcased a wide array of freshly-baked products decorated in a springtime theme, demonstrating the versatility of U.S. dairy ingredients and U.S. cream cheese.

March 14, 2019 | Wuxi, China

Dairy science and technology students learned about the high quality and nutrition-boosting advantages of U.S. dairy proteins and their innovative applications in a recent lecture at Jiangnan University. Dr. Chang Cuiqing detailed health and nutritional benefits of U.S. dairy proteins, and representatives from Glanbia Nutritionals and Agropur emphasized the versatility of U.S. whey protein and other U.S. dairy proteins in market-friendly food and beverage applications.

March 14, 2019 | Santiago, Chile

Seven U.S. cheese companies shared the quality, heritage and diverse range of cheeses in Santiago this week, pictured here at a customer reception. These suppliers met with importers, distributors, retailers, foodservice operators, introducing the breadth of impressive U.S. cheese varieties.

March 6, 2019 | Las Vegas, Nevada

Through a partnership with the Japan Pizza Association, USDEC hosted a series of activities for a delegation of association representatives that visited the Pizza Expo March 5-7, in Las Vegas. Participants from five companies learned about the variety of U.S. cheese offerings as well as opportunities for innovation in new menu items using U.S. cheese for pizza operators and manufacturers in Japan. 

March 5, 2019 | Singapore

Southeast Asian chefs showcased the impressive flavor and versatility of U.S. cheese through U.S. Dairy's Innovative Chef Challenge, held in conjunction with this year's World Gourmet Summit (WGS). Five finalists' creative dishes harness the quality of U.S. Monterey Jack and U.S. Chipotle Cheddar cheeses in local innovations especially well. Judges met last week with the enviable task of tasting these delicious creations to determine the winner, who will be announced on April 22 at the WGS Opening Ceremony.

March 5, 2019 | Singapore

During last week's World Gourmet Summit (WGS) press conference in Singapore, USDEC shared U.S. Dairy's sustainability story with 260 people (including media, chefs, management, and professionals from food and beverage industry). The 2019 WGS theme is Sustainability in the Gastronomic World, which pairs well with the U.S. dairy commitment of being responsible stewards of the environment while delivering high quality U.S. cheese and ingredients to the region.

February, 2019 | Dubai, UAE

The rich heritage of U.S. cheese offers innovation opportunities to be the star of the plate or to include within adventurous culinary dishes. Three more 'U.S. Cheese Specialist' training courses in February (one Associate and two Intermediate Level) allowed the 63 chefs in the Dubai region to begin to unlock the full potential of U.S. cheeses.

February 23, 2019 | Dubai, UAE

The inaugural Cheese Fest celebrations, as part of the Dubai Food Festival, enabled consumers in Dubai to enjoy the artisan quality and great taste of more than 50 U.S. cheese varieties over two days. The event included blind tastings, focus pairing and wine and cheese plating. 

February 22, 2019 | Dubai, UAE

U.S. Dairy's pavilion at the 2019 Gulfood show was the largest group of U.S. cheese and ingredients companies to engage the market. The commitment to featuring our sustainably-produced milk supply supports the development of nutritious and innovative foods around the globe.

February 21, 2019 | Kuwait

USDEC's programs are teaching cheese mongers, deli managers, buyers about U.S. cheese history and telling our cheesemaker's stories for greater uptake in the Middle East.

January 23, 2019 | Singapore

Kicking off year two of the successful innovation partnership with Singapore Polytechnic's Food Innovation & Resource Centre (FIRC) to grow U.S. Cheese and U.S. Ingredients in Southeast Asia. The partnership continues to strengthen customer-centric product development in the region, serving as an invaluable resource for market-friendly dairy applications.

December 26, 2018 | Sonoma, CA

USDEC hosted instructors from South Korea at a training in Sonoma, CA to prepare them to teach U.S. Cheese Specialist Certification courses in the Korean market. The versatility and variety of U.S. Cheese makes it a valuable part of innovative cuisine, whether incorporating into western-style or Korean dishes.

December 17, 2018 | Shanghai, China

USDEC showcased a range of U.S. cheeses and how they can be incorporated into various bakery products to Chinese consumers during a baking promotion hosted by ATO Shanghai at Disneyland Shanghai Resort. Local families had the opportunity to try their hand making their own bakery creations using a variety of U.S. products and ingredients.

December 5, 2018

The latest Cuisine & Wine Asia recipe supplement features six chefs' innovative integration of U.S. cheeses into Southeast Asian recipes, drawing on U.S. cheese's versatility and quality to complement diverse local cuisine. Experience the delicious creativity of Asian dishes incorporating a variety of U.S. cheeses with impressive flavors and textures.

November 29, 2018 | Hanoi, Vietnam

United States Ambassador to Vietnam, Daniel Kritenbrink, spoke at the U.S. Dairy booth during the Food & Hotel Hanoi 2018 trade show. Customers were greeted with a wide selection of high quality U.S. cheese varieties to sample.

November 13, 2018 | Japan

U.S. cheese quality and varieties were featured at the Japan Foodservice Association tradeshow with Monterey Jack, Colby Jack, and Pepper Jack on mini-pizzas and potato salad with U.S. Cream Cheese. U.S. whey protein can also offer great nutrition for the aging population as featured in a delicious smoothie.

November 12, 2018

With the rise of social media, the speed at which new food and drink trends emerge and change is startling. As a result, brands need to innovate quickly to remain relevant, without compromising on product quality or nutritional value.

Check out the article in the October 2018 issue of Asia Pacific Food Industry.

November 8, 2018 | Hong Kong

Specialty U.S. cheese varieties take center stage at a reception in Hong Kong connecting customers with both U.S. dairy farmers and cheese company brokers/suppliers. Our gratitude to Kurt Tong, US Consul General, and his wife, Mika, for hosting the reception showcasing high quality, award-winning cheeses from the United States.

November 8, 2018 | Shanghai, China

Featuring our safe, trusted, global dairy supply capabilities and long-term commitment towards partnerships, USDEC staff and six member companies met with business leaders at the inaugural China International Import Expo (CIIE) in Shanghai.

November 7, 2018 | Tokyo, Japan

The range of quality and innovation from passionate U.S. farmers to creative specialty cheesemakers was on display in Tokyo earlier this week. Japan food companies met with U.S. cheese makers/traders and farmers to highlight our dedication to serving global markets.

November 6, 2018 | Phoenix, AZ

Extending a huge thanks to our U.S. dairy farmers and State & Regional promotion groups at the annual meeting for supporting USDEC's efforts in global markets. USDEC featured savory cookies and highlighted some of the people and partnerships delivering more U.S. Dairy to customers around the world.

October 31, 2018 | Singapore

Singapore's Food Innovation and Resource Centre got into the Halloween spirit and unleashed their culinary creativity, showcasing various Halloween-themed bakery items using U.S. permeate during a hands-on training workshop for Vietnamese bakery professionals. In addition to sampling the spooky treats, the workshop participants also learned about the functional advantages and wide array of innovation opportunities that U.S. permeate offers.

October 28, 2018 | Qatar and Kuwait

The varieties and value of U.S. cheese offer consumers exciting flavors to fit into local cuisine. Political figures representing the U.S. in Kuwait and Qatar respectively tasted its outstanding quality first-hand as they sampled an array of U.S. cheeses available at local supermarkets.

Pictured to the left: William Grant, Chargé d'Affaires at the U.S. Embassy in Qatar, visits a supermarket in Lulu, Qatar to taste the exceptional U.S. cheeses that pair well with local dishes.

Pictured to the right: Lawrence Silverman, U.S. ambassador to Kuwait, in conjunction with the "Discover America" event at The Sultan Center in Kuwait, experiences the range of U.S. cheeses local consumers can explore.

October 17, 2018 | Dubai, UAE

USDEC launched the USA Cheese Specialist Certification Program to unlock culinary creativity using award-winning U.S. specialty cheeses. Designed for foodservice and retail, the global cheese education program debuted in partnership with the International Centre for Culinary Arts (ICCA) in Dubai. Twenty young chefs from nine nations went through two days of hands-on training, learning the basics of hashtag#UScheese and how to use it in culinary applications.

October 12, 2018 | Wuxi, China

The USDEC partnership with Jiangnan University creates opportunities for U.S. suppliers to develop innovative, market-friendly product formulations that leverage the versatility and functionality of U.S. dairy ingredients. Glanbia Nutritionals and Milk Specialties Global representatives met with Jiangnan University staff while touring the in-market facilities that will help them work more collaboratively with customers.

October 11, 2018 | Mexico City, Mexico

National Dairy Council nutrition expert Matt Pikosky emphasized the health advantages of U.S. whey protein and other U.S. dairy proteins at third annual Forum on Milk and Health in Mexico City. More than 200 representatives from the Mexican medical sector, including pediatricians, nutritionist and academia learned about U.S. dairy ingredients' many nutritional benefits. USDEC sponsored and co-organized the event with the Mexican Dairy Farmers Association (CNOG) as part of the 2016 U.S.-Mexico Dairy Alliance.

October 9, 2018 | Singapore

Participating food and beverage manufacturers learn about using U.S. ingredients in ready-to-drink beverages and soft-serve ice cream at a workshop launched in collaboration with Singapore's Food Innovation and Resource Centre. The workshop offered a hands-on exploration of U.S. permeate functionality and application versatility. Wisconsin Center for Dairy Research's K.J. Burrington provided insight on U.S. dairy protein properties and how these can be suited for Southeast Asia-friendly applications.

October 9, 2018 | Singapore

U.S. permeate and dairy proteins' versatility was on display during a hands-on training workshop, where dairy food and beverage manufacturers explored applications tailored to the Southeast Asian market, like pandan-flavored soft serve ice cream. This collaboration with Singapore's Food Innovation and Resource Centre follows up on similarly successful workshops demonstrating the functionality and wide array of innovation opportunities that U.S. permeate offers.

October 9, 2018 | Singapore

USDEC's Dairy Innovation Seminar in Singapore highlighted the functional advantages of and technical considerations for optimizing the performance of U.S. Dairy Ingredients, as well as information on market trends for and Southeast Asia-friendly innovation in health and wellness applications and beyond. Participating food and beverage formulators gained practical insights on how to select the best U.S. dairy ingredient for their beverages, snacks and dairy foods.

October 5, 2018 | Jakarta, Indonesia

USDEC booth A2.Z11 at Fi Asia sharing more than ten localized product formulas and additional resources to connect with the 12 U.S. dairy suppliers also exhibiting at the show.

October 5, 2018 | Jakarta, Indonesia

U.S. dairy ingredients can help SE Asian food & beverage manufactures deliver products tailored to the market. Fi Asia visitors are enjoying the spicy curry and pandan sesame cookies made with U.S. permeate.

October 4, 2018 | Jakarta, Indonesia

Martin Teo, technical director for USDEC Southeast Asia, speaking at PATPI-SEAFAST International Conference held during Fi Asia on using U.S. permeate to offer flavor-enhancing, sodium-reducing benefits in foods for Southeast Asian consumers.

September 28, 2018 | Indonesia

More than 250 nutritionists attended a seminar on the role of dairy in combating the double burden of malnutrition in Indonesia. USDEC's Hamdansah Hardigaluh "Hardi" shared the benefits of U.S. dairy proteins and opportunities for dairy ingredients to improve nutrition for the Indonesian population. USDEC collaborated with The Jasmine Nutrition Foundation (Yayasan Gizi Yasmin) and the East Java Province chapter of the Indonesian Nutritionist Association (PERSAGI) and the Food and Nutrition Society of Indonesia (PERGIZI Pangan).

September 27, 2018 | Japan

Mr. Murayama, honorary chairman of Cheese Professional Association in Japan taught a U.S. cheese culinary class at Hattori Nutrition College. The U.S. cheese varieties impressed the class of 150 students who are participating in an upcoming cooking contest to develop menu ideas using the high quality cheeses.

September 27, 2018 | Dubai, United Arab Emirates

Dubai customers have an opportunity to taste the amazing U.S. cheese varieties during a retail promotion. Staff Angélique Hollister, Firas Zahreddine and Nina Halal are visiting the sampling stations.

September 25, 2018 | Manila, Philippines

Dr. Fujita shared the benefits of high quality U.S. dairy protein during his "Dietary Approaches to Reduce Sarcopenia Risk" presentation to nutrition and health professionals from government, agencies, research organizations, academia and relevant industries.

Around 100 attendees participated in the Nutrition and Life Course Approach to Healthy Aging seminar at Pan Pacific Manila organized by International Life Sciences Institute (ILSI) Southeast Asia Region Philippines Country Committee.

September 24, 2018 | Cairo, Egypt

Charlie Hyland and Eric Meyer provide resources for U.S. dairy customers to mitigate their financial exposure during USDEC's Risk Management Workshop in Cairo. The participants then put their newly learned tools into practice in a case study.

Thanks to the participating suppliers: Commercial Creamery Company; Darigold; HighGround Dairy; Hoogwegt US; Interfood Group; INTL FCStone; Louis Dreyfus Company; Schreiber Foods; and T. C. Jacoby & CO Inc.

September 24, 2018 | Jakarta, Indonesia

Visit the U.S. Dairy Export Council's booth (#A2.Z11) at Fi Asia in Jakarta, Indonesia (October 3-5, 2018 - Jakarta International Expo) for inspiration on Southeast Asia-friendly innovation opportunities with U.S. Dairy. U.S. milk powders, dairy proteins and permeate deliver multifaceted nutrition, functionality and flavor benefits while addressing formulator needs to meet consumer demand for quality, sustainably produced ingredients. Appealing applications include indulgent sweets, better-for-you snacks, protein-enriched sports nutrition, weight management/healthy aging food and beverages and more.  Several U.S. suppliers will also be participating in the show, both as exhibitors and to conduct customer meets.  

To plan your visit and learn more about U.S. dairy's presence at the Fi Asia show, download an at-a-glance handout. 

September 20, 2018

Newly released Cuisine & Wine Asia recipe supplement explores how five innovative chefs creatively incorporate U.S. cheese into cuisine tailored for the vibrant gastronomic scene in Singapore. Download Melting Your Senses for innovations made possible in Asian culinary menus thanks to American originals and other popular U.S. varieties.

September 18, 2018 | Singapore

Tasting is believing and over 90 senior chefs, distributors and food managers from hotels and catering experienced diverse, high-quality U.S. cheese options at an exclusive Senior Chef Workshop in Singapore.

September 18, 2018 | Singapore

Chef Sandro Falbo demonstrating the versatility of U.S. specialty cheeses in high end cuisine at the Senior Chef Workshop in Singapore.

September 13, 2018 | Madison, WI

Touring Hoard's Dairyman farm with Corey Geiger showed USDEC's trade mission guests how U.S. dairy farms focus on cow care. The resulting sustainably-produced milk supply offers high quality, safe U.S. dairy ingredients. 

September 12, 2018 | Madison, WI

Food developers from five Vietnam companies participate in a U.S. dairy proteins short course at Wisconsin Center for Dairy Research. U.S. Dairy in beverages and yogurt applications offers innovative nutrition and functionality.

September 11, 2018 | Madison, WI

Thanks to Wisconsin Whey Protein Inc. and Kevin Thomson for hosting the USDEC Vietnam trade mission on a tour of their U.S. ingredients processing facility.

August 30, 2018 | Manila, Philippines

USDEC members discussed the quality and diversity of U.S. Cheese offerings for Southeast Asia at a seminar in Manila, Philippines. The panel emphasized to 75+ in attendance how U.S. cheese suppliers' innovative spirit and capacity for growth globally is uniquely suited to meet Indonesia and the Philippines' needs.

Thanks to U.S. dairy suppliers and staff presenting (from left to right)  
- Reji Retugal-Onal, California Milk Advisory Board
- Bee Mooi Mooi, Glanbia Nutritionals
- David Stiefer, Dairy Farmers of America
- Jacqueline Cook, MCT Dairies
- Dali Ghazalay, USDEC SE Asia

August 28, 2018 | Jakarta, Indonesia

The flavor, functionality and versatility of U.S. Cheese were focal at the Think USA Cheese Seminar in Jakarta, Indonesia. Approximately 50 foodservice operators, importers and dairy food and beverage manufacturers attended the seminar featuring the Wisconsin Center for Dairy Research's David Montgomery. He highlighted how different cheese characteristics like melting, browning and stretching prove advantageous for Southeast Asia-friendly menu items.

August 23, 2018 | Wuxi, China

Annie Bienvenue and USDEC staff visiting Jiangnan University (Wuxi, China) today to discuss ongoing and future research on China-friendly innovation opportunities using U.S. dairy proteins and permeate.

August 3, 2018 | Singapore

Singaporean Head Chef Kenneth Foong demonstrates the versatility of U.S. whey protein in creative culinary dishes like this Ricotta Cavatelli. The media luncheon held in Singapore on August 3rd highlighted the U.S. Dairy capabilities to deliver quality ingredients and innovation to the thriving food industry throughout the region.

July 19, 2018 | Chicago, Illinois

Thanks to everyone who made IFT18 a success! For those who couldn’t attend, you can download a new technical report detailing how U.S. Dairy delivers important functionality to a variety of applications in the crowded protein marketplace.

July 18, 2018 | Chicago, Illinois

It’s the last day of IFT18, which means it’s the last chance to swing by booth S1427 and try two, delicious applications that that showcase U.S. dairy ingredients – Lemon Ginger Ice Pops with Whey Protein and Savory Asian Granola with Whey Permeate and Protein Crisps.

July 17, 2018 | Chicago, IL

Interested in learning about the broad portfolio of U.S. dairy ingredients? Experts from our network around the world were available at booth S1427 throughout IFT18 to answer your questions.

July 17, 2018

Not all proteins are created equal. Protein quality rates the ability of a food protein to meet the body’s metabolic demand for amino acids and nitrogen. Key metrics of this measure include their amino acid composition, digestibility and bioavailability.  PDCAAS (Protein Digestibility Amino Acid Score) is the current gold standard for assessing protein quality. USDEC researchers and team members were at Booth S1427 at IFT18 sharing the latest in protein research and how dairy’s unmatched protein profile assists in muscle building, maintenance and recovery.

July 16, 2018 | Chicago, Illinois

Visitors stopped by booth S1427 to taste and learn why all proteins are not created equal.

July 13, 20218 | Madison, Wisconsin

Proudly showing a big "W" for Whey (and Wisconsin) as the USDEC Southeast Asian technical training mission delegates wrap up two days at Wisconsin Center for Dairy Research. A huge thanks to Kimberlee Burrington, Susan Larson and other CDR staff for sharing their expertise on U.S. dairy ingredients!

July 12, 2018 | Madison, Wisconsin

Southeast Asian technical training mission delegates participate in hands-on lab sessions demonstrating U.S. dairy ingredients functionality and sensory evaluation. Two staff from USDEC Southeast Asia accompanied the eight representatives originating from Malaysia, Singapore, Thailand, Indonesia and the Philippines.

July 5, 2018 | Saitama, Japan

70 Saitama Belle Epoque Culinary School students in Japan participated in the inaugural U.S. cheese course in partnership with the school, learning about the award-winning, wide-selection of delicious U.S. cheeses. Renowned cheese expert Mr. Shigenobu Murayama introduced the history and wide-ranging varieties of unique U.S. cheeses. Culinary expert Ms. Ema Koeda demonstrated the cooking advantages of U.S. cheese and introduced several new recipes featuring U.S. cheddar cheese and American originals.

May 31, 2018 | Singapore

New Singapore agreement is the latest collaboration by U.S. Dairy to drive growth in dynamic hub of food manufacturing.

Pictured from left to right: Zen Tan, FIRC business development manager; Martin Teo, USDEC food applications technical director; Loong Mann Na, FIRC centre director; Vikki Nicholson-West USDEC business unit director for Southeast Asia; and Dali Ghazalay, USDEC regional director for Southeast Asia.

May 23, 2018 | Chicago, IL

Vikki Nicholson-West presented to U.S. Beef & Dairy Cochran Program visitors on the innovative U.S. cheese offerings last week in Chicago. The USDA Cochran Delegation consisted of executive level management and purchasing managers of the hotel and restaurant industry in Thailand.

May 18, 2018 | Japan

USDEC highlighted the commitment of U.S. dairy farmers to their cows and the land, providing a sustainably-produced milk supply that results in a high quality selection of U.S. dairy ingredients.   

May 17, 2018 | Japan

The 150 participants from health and wellness-focused food and beverage companies in Japan learned how U.S. Dairy proteins offer value in products targeting mainstream fitness-conscious consumers, including seniors. Last week's U.S. Dairy Innovation Seminar also featured how proteins from U.S. milk conveniently fit into everyday Japanese foods. 

May 16, 2018 | Japan

Visitors are sampling U.S. whey protein yogurt smoothies and learning how U.S. dairy proteins can conveniently fit into everyday foods to support lean muscle for women without bulking up from USDEC's booth at the International Food Ingredients and Additives (IFIA) trade show.

May 16 - 18, 2018 | Japan

American sports nutritionist Leslie Bonci and USDEC's Jeff McNeill meeting with customers about the benefits of U.S. dairy proteins across the life stages. The USDEC booth is part of the International Food Ingredients and Additives (ifia) trade show May 16-18 in Tokyo.

May 16, 2018 | Japan

Sports nutrition expert Leslie Bonci conducted multiple Japanese media interviews sharing the importance of quality proteins like U.S. whey proteins for fit and active lifestyles. 

May 16, 2018 | Vietnam

The U.S. Dairy Pavilion (Stand # E-15) at Fi Vientam is showcasing a range of U.S. dairy ingredients that provide the nutrition, functionality and flavor necessary for Vietnamese food & beverage manufacturers to bring innovative products to market. The four U.S. suppliers participating are DairiConcepts, Organic Valley, James Farrell & Co. and Stiefer Agribusiness Asia.

May 15, 2018 | Vietnam

At the U.S. Dairy Innovation Seminar in Vietnam, 80 participating food industry professionals learned the nutritional benefits, functional advantages of using U.S. dairy ingredients to deliver on Vietnamese market trends.

May 11, 2018 | Idaho, USA

Special thanks to the reverse trade mission participants from China for taking the time experience the quality and varieties of U.S. cheese produced in the United States. The group stops for a photo break in Idaho at Agropur. 

May 11, 2018 | Idaho, USA

Our Chinese cheese processors reverse trade mission gets a flavor of the high quality U.S. cheese from Glanbia's Innovation Center and then visits TLK dairy to see calf raising and precision feeding in action. 

May 11, 2018 | Singapore

Some fantastic innovative baked goods using U.S. permeate were created by the regional product developers participating in the recent USDEC workshop at the Food Innovation Resource Centre (FIRC), Singapore Polytechnic. Speical thanks to participating U.S. suppliers: from Agropur - David Mharakurwa and Olwyn O'Dwyer-Duggan, Proliant - Gabriel Sevilla and Lactalis - Bruno Ledoux.

May 9, 2018 | California

The USDEC reverse trade mission from China spent three days in California, touring Hilmar and conducting in-depth meetings with seven other US suppliers before heading to Idaho to meet more suppliers and visit a farm. Six representatives from Chinese cheese manufacturers learned about the in-depth U.S. cheese supply portfolio, cheese innovation, and state of the art manufacturing before heading to Idaho.

May 9, 2018 | Miami, USA

Chef John Esser presenting the fine artisan U.S. cheese varieties and pairing ideas to the five Fellows and USDA FAS Agricultural Specialist on a Cochran mission from Colombia as part of their Discover American Cuisine and Media Tour. The May 9th USDEC-sponsored stop at Florida International University in Miami was part of the two-week tour. 

April 27, 2018 | Japan

Dr. Shuichi Machida works with participants to explain how the Kinkatsu project is designed to develop muscle strengthening habits that include exercise and protein intake, including U.S. whey proteins. Seniors participating are interested in these techniques for staying active as they grow older. 

April 27, 2018 | Japan

Orientation for Kinkatsu - a Japanese term developed to mean "muscle building activity" - educated community participants on reducing locomotive syndrome risk to seniors using nutrition with U.S. whey protein and exercise. 

April 27, 2018 | Singapore

Four busy days for the U.S. Dairy pavilion at Food & Hotel Asia FHA 2018 in Singapore.

April 26, 2018 | Singapore

Vikki Nicholson-West and Chef Jill Sandique featured in the Food & Hotel Asia day 3 show guide discussing how American cheesemakers are crafting U.S. cheese innovations full of bold flavors and textures to complement regional dishes.

April 26, 2018 | Singapore

Delectable culinary creations by Chefs Jill Sandique and Vindex Tengker featuring U.S. cheese entice Food & Hotel Asia participants in Singapore this week.

April 25, 2018 | Singapore

Chefs, importers, distributors, retailers and foodservice operators receive a special tour from cheese expert, Mark Todd, of 30 different varieties of U.S. cheese at five pairing stations. The special reception in Singapore during Food & Hotel Asia 2018 was sponsored by Oregon Dairy and Nutrition Council, California Milk Advisory Board and USDEC Southeast Asia.

April 23, 2018 | Singapore

Vikki Nicholson-West highlights how the wide variety of great tasting and unique U.S. cheese is a perfect fit for the influential Singapore market at Food & Hotel Asia 2018. These quality cheeses can stand alone or excel as an ingredient in innovative cuisines.

April 17, 2018

April is teeming with examples that showcase how the 600+ types of U.S. cheeses can be used to delight consumers in Southeast Asia. As the Official Dairy Partner of the World Gourmet Summit, USDEC offers opportunities to see and taste the show-stopping cheeses made in the USA through various award ceremonies and receptions. The activities continue with the 2018 Food & Hotel Asia (FHA) show, April 24–27. The USDEC booth (#7B4-06 and #7A4-01) within the U.S. Dairy Pavilion highlights 10 different U.S. cheese representatives and additional chef demonstrations throughout the show.

April 8, 2018 | Singapore

An impressive display of U.S. cheese delighted taste buds of the chefs, gourmet distributors and importers attending the World Gourmet Summit Discovery Brunch in Singapore.

This reception showcased a dozen cheeses from 8 companies in 4 states. This is truly a small sample of the more than 600 varieties of cheeses made in the United States. U.S. specialty cheese production dates back centuries with the early American settlers and it is currently the fastest growing segment of the American cheese market.

April 2, 2018 | Singapore

Congratulations to all of the nominees for the World Gourmet Summit's (WGS) Awards of Excellence in Singapore. USDEC sponsored three categories and Dalilah Ghazalay awarded the trophies to:  

• USDEC Chef's Choice Award: Kirk Westaway of JAAN (pictured)
• USDEC Gourmet Retailer of the Year: Winner-The Cellar Door
• USDEC Gourmet Distributor of the Year: Winner-Culina at Dempsey Hill

WGS month-long activities lead up to USDEC's exhibiting at the 2018 Food & Hotel Asia show, April 24-27 so be sure to come out and learn more about our innovative U.S. Cheese.

April 2018 | Singapore

USDEC is the official Dairy Partner of the World Gourmet Summit in Singapore. Widely regarded as Asia's foremost gastronomic event, this highly anticipated food and wine festival epitomizes the cuisine, wine and dining elements of gastronomy. Guest Chef Vindex Tengker featured the varieties and craftsmanship of U.S. cheeses during the opening Awards of Excellence reception. 

February 27 - March 2, 2018 | Guatemala

Under Secretary McKinney from U.S. Department of Agriculture, Trade and Foreign Agricultural Affairs, greeted USDEC staff, Terri Rexroat and Rodrigo Fernandez, in Guatemala. USDEC participated in a trade mission on Feb. 26-March 2 to feature the quality U.S. cheese and dairy ingredients available to companies in the Central America Northern Triangle of Guatemala, Honduras and El Salvador.

February 20, 2018 | Dubai, UAE

Impressive display of U.S. cheese at Gulfood 2018. With more than 600 varieties of high quality cheeses, the U.S. can fulfill customers’ evolving product and business needs.

February 19, 2018 | Dubai, UAE

USDEC's CEO Tom Vilsack speaking in the Taste of the USA Pavilion at Gulfood 2018. The strong show presence highlights how the U.S. dairy industry continues to ramp up investments and deliver an expanded range of dairy products which fulfill customers’ evolving product and business needs.

February 17, 2018 | Dubai, UAE

The global food and beverage industry is not standing still, and neither is the U.S. dairy industry – ask one of the 23 exhibiting U.S. dairy suppliers at Gulfood 2018.