SACRAMENTOJune 9, 2011From body builders to baby boomers, more Americans are consuming higher-protein diets for benefits including muscle building and maintenance in later life, satiety, weight loss and more.
To help the food industry stay abreast of advancing research on the health benefits of protein and keep step with the changing consumer landscape, Dairy Council of California and National Dairy Council are co-sponsoring a symposium presentation at the 2011 Institute of Food Technologists (IFT's) Annual Meeting and Food Expo on June 12 in New Orleans, La.
Titled "Rethinking Protein Requirements and Recommendations: Beyond Muscle," expert speakers will outline new research on protein's health benefits, summarize current recommendations for dietary protein, outline consumer perceptions around protein and provide the food industry with guidance on how to best optimize their products in the marketplace.
"More and more people are turning to protein for health benefits at various stages of life and for various health benefits. Session attendees will walk away with a more complete understanding of the latest research around protein intake and satiety, weight management and reduced risk of diabetes, heart disease, metabolic syndrome and sarcopenia, the age-related loss of muscle and physical function," said Lori Hoolihan, Ph.D., R.D., Dairy Council of California's nutrition research specialist and co-moderator of this session. "Attendees will also learn how consuming protein-rich foodsincluding milk, cheese and yogurtat regular intervals throughout the day helps consumers reap maximum health benefits."
Research experts scheduled to speak during the session include:
Matthew Pahnke, Ph.D., director, nutrition research with Dairy Research Institute/National Dairy Council, will co-moderate the session with Dr. Hoolihan on Sunday, June 12 from 10:30 a.m. 12:00 p.m. CDT in room 287 of the New Orleans Convention Center.
|Contact: Sara Floor Miller|
Dairy Council of California