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Dairy Export Council getting creative with ingredients

The U.S. Dairy Export Council is looking at innovative ways of promoting dairy ingredients to other countries.

CEO Tom Vilsack tells Brownfield the Council continues to learn about the tastes and textures popular in Asia.

“We worked in China with a university on Chinese noodles and incorporating dairy ingredients into (those) noodles. We’re also working with sort of a health and wellness gel that people can consume. There are bakery and confectionery opportunities as well that you might not necessarily think about.”

He says the proposed U.S. Center for Dairy Excellence in Singapore would shed light on the different cultures and interests of the Asian market.

“We’ll be able to bring people in, showcase what we’ve come up with, have consumer sensory panels to gauge whether we’re on the right track. Have test kitchens to be able to market whatever our members want to sell, and it’s in a process then of potentially increasing sales.”

Speaking to Brownfield at the Dairy Experience Forum in the Twin Cities last week, Vilsack says the government of Singapore recently approved the registration of the Center for Dairy Excellence.