New Research on Whey Protein to be Presented by World's
Leading Researchers, Food and Beverage Experts
ELMHURST, Ill., Aug. 23 /PRNewswire/ -- Internationally renowned experts
ranging from top dairy researchers and processors to leading health and
nutritional specialists will be presenting at the 2005 International Whey
Conference (IWC) to be held in Chicago from September 11-14. The conference
will be co-hosted by the American Dairy Products Institute (ADPI), the leading
association for manufactured dairy products, and the European Whey Products
Association (EWPA) in partnership with top international dairy consumer goods
companies, including NEXT Proteins, Kraft Foods, the U.S. Dairy Export
Council, and the Fonterra Co-operative Group.
"We are proud to present a roster of such distinguished researchers, food
and beverage professionals, and health experts at the IWC," said James J.
Page, CEO of ADPI. "We expect this conference to be a valuable resource for
all attendees as our speakers present the latest research on whey protein, its
promising role in health and nutrition, and new uses in consumer products."
The agenda of the IWC will focus on three categories: health and
nutrition, processing, and consumer applications. Sessions and topics on whey
protein will include the following:*
- Anabolic effects of whey after exercise: Dr. Robert Wolfe, University
of Texas, Medical Branch
- Weight management in whey component: Dr. Michael Zemel, University of
Tennessee
- Improving recovery from extensive exercise; whey's protein quality to
include post absorption utilization: Dr. Alison Darragh, Fonterra
Co-operative Group Ltd, Palmerston North, New Zealand
- Effects of whey protein in weight loss, glucose and lipid metabolism
in type 2 diabetic women: Dr. Kasim Karakas, University of
California, Davis
- The effects of whey on subjective and physiological measures of
satiety: Wendy Blom, TNO Quality of Life, Zeist the Netherlands
- Developing best practice in whey processing: Dr. Paul Signal,
Fonterra Co-operative Group
- Improving agglomeration of whey protein products; techniques and
simulation: Ruud Verdurmen, NIZO Food Research, the Netherlands
- The ultimate raw material for innovative food products: Dr. Ernst
Reimerdes, German Institute for Food Technology
- Functional attributes of whey for the development of nutritional
bars: Starla Paulsen, Glanbia Nutritionals
- Factors determining taste and stability of acidic whey protein
beverages: Dr. Allen Foegeding, North Carolina State University
- New developments in confectionary applications: Dr. Jorge Bouzas,
Hershey Foods Corporation
*Full list of speakers available at http://www.iwc-2005.org
According to Jennifer Beck, Sr. Director, Health & Wellness New Ventures
for Kraft Foods and a featured speaker at the IWC, new products are especially
timely.
"Consumers are increasingly aware of the benefits of a healthful diet and
are seeking the products that meet their individual dietary needs," said Beck.
"This conference will help food companies and consumers understand emerging
potential health benefits of whey protein beyond basic nutrition."
David Jenkins, CEO of NEXT Proteins, agrees with Beck. The company has
invested close to $7 million in whey research and clinical testing. Jenkins
is a recognized authority on the many advantages of whey-based products and
also a feature speaker at the IWC.
"Whey can be easily introduced to a wide range of products designed to
promote health and wellness," said David Jenkins, CEO of NEXT Proteins. "As
science continues to examine this complete protein, we anticipate an even
wider variety of uses, some of which will be unveiled for the first time at
the IWC. The possibilities for usage of whey protein are endless"
Information regarding registration, agenda and speakers and overall
conference details can be found at http://www.iwc-2005.org.
About IWC
The American Dairy Products Institute (ADPI) in collaboration with the
European Whey Products Association (EWPA) will host the Fourth Annual
International Whey Conference on September 11-14, in Chicago. The goal of the
conference is to showcase the latest industry trends, new applications and
most current research related to a wide range of whey products. Conference
attendees will include the world's leading food marketers, the top cheese
marketers, and leading research professionals. Further information about the
conference can be found at http://www.iwc-2005.org.
About ADPI
The American Dairy Products Institute (ADPI) is the leading association
for manufactured dairy products. ADPI's main purpose is to effectively
communicate the many positive attributes and benefits of its members'
products. Additionally, ADPI serves its members by offering the most current
industry information available, and by collaborating with dairy associations
to represent members' interests before state and federal regulatory agencies.
For information, visit: http://www.adpi.org.
SOURCE International Whey Conference
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Related links:
http://www.adpi.org
CONTACT:
Jason Stephens of NEXT Proteins,
+1-760-431-8152, jstephens@nextproteins.com
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