CONSUMERS must be educated that dairy protein is natural and sustainable – or the industry could find itself on the wrong side of new nutritional debate about protein sourcing.

This was the advice from International Dairy Federation global standards leader, Dr Jaap Evers, during the IDF World Dairy Summit, in Belfast this week.

"Dairy protein is a natural, high quality protein. It is imperative that we get the message to consumers that it is an integral part of a sustainable diet," said Dr Evers. "We do not want to reach a stage where consumers are given the message that from an environmental perspective there is green, i.e. good, protein and red, i.e., bad, protein, and that dairy is somehow a red protein.

"There is a wealth of scientific research that should strengthen dairy's role as an integral element of healthy consumers' diets. The IDF will soon undertake a new research project on protein."

Nutrition expert Mary Anne Burkman agreed with Dr Evers: "The validity of science underpinning the nutritional value of dairy has never been more comprehensive and compelling. The challenge is to get consumers and health authorities to recognise this."

IDF director general Dr Nico van Belzen added: "The IDF remains committed to playing its part in delivering high quality science that addresses many topics including nutrition, food safety and animal welfare.

"Another element of IDF's forthcoming work is the development on guidelines focused on the optimal use of antimicrobial agents."