USDEC representative Chang Su will deliver a presentation during CIFST's Convenience Food Conference on Aug. 30 in Kunshan. Chang will cover the innovation potential for U.S. dairy protein and permeate ingredients in a variety of ready-to-eat convenience foods. Several of the prototypes developed by the team at Jiangnan University will be featured, and the presentation will demonstrate how U.S. dairy ingredients can "upgrade" and create better-for-you nutritional profiles in a variety of foods. Messaging includes how dairy protein ingredients can boost protein levels while delivering on taste and how dairy (whey or milk) permeate can help to reduce sodium and cost without impacting taste.