Low-fat and high speed

The news that low-fat yogurt may help prevent people from developingdiabetes confirms what we in the dairy industry have long known and what theDairy Council in the UK is always trying to communicate ­ dairy does a bodygood.  This adds further weight to the wave of information about how good dairy is for people.

In fact, there is a lot of good news research about. In the upcoming issue, Food for Health Ireland’s Dr Therese Holton, looks at bioinformatics and what it can tell us about dairy proteins. Ireland’s dairy industry is quickly developing into a research powerhouse to use the new products being delivered from former waste products such as whey.

Speaking of whey, the issue also features an interview with Dr Joop Kleibeuker, the chair of the European Whey Products Association and also organising committee chair for the increasingly important International Whey Conference. This conference brings together science and industry for the greater good of the whey and dairy industry, a complete circle of research and commercial interests for the advancement of this dynamic industry. And dynamic products are on the increase too. Mixing grain with dairy, long popular in Scandinavia, is spreading to the UK. These new products can add to the bottom line in the industry. Don’t miss the next issue for our interview with Jason Kerr from Fuel, a new breakfast drink that adds protein, skimmed milk powder and inulin to your average skimmed milk drink to make it something to stick to the ribs and power the on-the-go consumers. As the world speeds up, dairy is rushing along with it.