Interview of Prof T. Van Hooijdonk about Energy and Protein Conversion by Dairy Cows - YINI2014
Channel: yogurtinnutrition
Date: 2014-07-30

Prof Toon Van Hooijdonk (Wageningen University, the Netherlands) recalled the challenges faced by exponential worldwide population growth with the availability of food supplies. In this respect, dietary proteins will play a decisive role in the coming decades in meeting needs in the face of limited resources and the production of greenhouse gases. In the case of dairy products, the FAO is expecting an explosion in demand, with an increase from 700 billion to 1000 billion kg between now and 2050.  This demand will force the entire dairy sector to increase milk production by dairy cows by improving the animals’ ability (which has already risen by about 25%) to convert poor quality proteins (i.e. vegetable proteins) into high quality proteins, whilst taking care to minimise their ecological footprint.

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The Yogurt in Nutrition Initiative for a Balanced Diet is a multi-year global, collaborative project led by the Danone Institute International (DII) in collaboration with the American Society for Nutrition (ASN) and the International Osteoporosis Foundation (IOF) which aims to evaluate the current evidence base on the nutritional impact of yogurt. The mission of the project is to uncover scientific data related to yogurt, stimulate new research and identify gaps in our understanding of the health effects of this food category in order to share this information with professionals and the public. http://yogurtinnutrition.com; @YogurtNutrition