As a result of continued interest in function, convenience and especially health, Market research analysts expect Protein drinks markets to continue with steady growth. Dr. Allen Foegeding of the Southeast Dairy Food Research Center has performed extensive research on whey proteins in forming sols, foams, and gels. He will share the food chemistry behind the stability of proteins in beverages. AGROPUR, Inc. is a leading supplier of whey proteins and the only source with the quality and consistency inherent to ion exchange purification of cheese whey. Lois Baker, with over 18 years of experience in formulating with dairy proteins, will share her expertise in use of dairy proteins from Agropur in meeting the functional requirements of protein beverages.