Sunday, September 15, 2019
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The Dairy Protein Messaging Initiative Launches New Website for "The Strong Inside" Campaign
Monday, July 22, 2019 (571 reads)

The American Dairy Products Institute (ADPI) and the members of the Dairy Protein Messaging Initiative (DPMI) are pleased to announce the launch of a new website (designed to communicate the benefits and positive attributes of proteins from milk, with a focus on protein ingredients: This proactive and impactful platform will serve as an informational tool to guide targeted consumers (“Protein Seekers”, millennials and women) with regards to their protein choices.

The Strong Inside message is the foundation of the Dairy Protein Messaging Initiative. Backed by science, but designed to appeal to consumers’ emotions, it emphasizes the unique value of proteins from milk in an engaging and positive way. 68% of American consumers want to consume more protein and many are turning to dairy alternatives. Through research conducted over several months, the DPMI developed and tested messages, and selected those which will effectively influence consumer choices. For a preview of The Strong Inside message - click here  

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ADPI Announces New Members to 2019 – 2020 Center of Excellence
Tuesday, July 09, 2019 (589 reads)

New Competencies Added to Meet Diverse, Growing Membership Needs

The American Dairy Products Institute (ADPI) is proud to welcome two additional industry professionals to the ADPI Center of Excellence. Joining this group for 2019-2020 are Dr. David Clark and Dean Tjornehoj, two highly experienced dairy industry professionals, whose experience and skills complement the existing panel of experts comprising our Center of Excellence resources.

The ADPI Center of Excellence is a network of twelve experienced dairy industry professionals with the expertise to answer questions and assist ADPI members on a wide range of topics. The group is a key part of ADPI’s ongoing activities as the “go-to” authority on dairy ingredients. The Center provides ADPI members with an easy and economical way to gain access to industry experts capable of addressing dairy-related questions or concerns they might have.

ADPI Center of Excellence professionals are available to help ADPI members, providing free consultations (up to 2 hours per topic) on a totally confidential basis. They also share their expertise throughout the year by participating in ADPI’s events, i.e. seminars, conferences, symposia, webinars and educational programs. 

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Addressing the Issues of an Ageing Population with Dairy Proteins
Thursday, June 20, 2019 (634 reads)

by Geoffrey Smithers, ADPI Center of Excellence

The global population is ageing at a dramatic rate.  Figures from the United Nations and other agencies indicate that the proportion of the world’s population aged over 65 years is set to double by 2050 from about 8% of the population now to ≈16% in only the next 30 years.  Such a dramatic ageing of the population places increased pressure on an already overloaded healthcare system.  Indeed, healthcare spend in the USA currently represents about 17% of GDP but the trendline suggests that, in the absence of reform, healthcare spend in the USA will exceed 20% of GDP (≈ $4 trillion) in only the next few years!

“The ageing of populations is poised to become the next global public health challenge. During the next 5 years, for the first time in history, people aged 65 years and older in the world will outnumber children aged younger than 5 years.” – Suzman et al. (2015).

If we’re to avoid a potential collapse of the current healthcare system, that is primarily based on treating disease, then such a “treatment approach” must be balanced with a “preventative approach”.  In other words, the focus needs to shift to preventing illness rather than treating disease.  Foods, and in particular dairy foods, will play a critical role in this rebalancing of the healthcare system.

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African Swine Fever is Already Shaken Up US Whey
Thursday, June 06, 2019 (650 reads)

Yet another market is being shaken up by the African swine fever raging in Asia: Surprisingly, it’s U.S. dairy farmers.

Pigs eat components of whey, which is a cheese byproduct. Because China’s herd is shrinking due to swine fever, demand is plummeting. In addition, due to the Asian nation’s trade war with the U.S., it has started sourcing the whey it does need from other countries.

Pricing has already been impacted. Whey powder prices have dropped as much as 20% this year, while a whey component known as permeate has lost half of its value since February. This comes as dairy farmers have battled years of unprofitable milk prices as supplies outpace demand.

“There’s a double hit,” said Blake Anderson, president and chief executive officer of the American Dairy Products Institute. “There’s the swine flu situation and then there’s the ability to even get product into China, for example, due to various trade barriers or tariffs."

U.S. dairy farmers could see a reduction of 50 cents per hundredweight or more off their milk checks due to the dynamic this year, said Mary Ledman, global strategist for dairy at Rabobank.

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Optimizing Permeate (Lactose) In Swine Nursery Diets is More Important Than Ever Before
Friday, May 31, 2019 (665 reads)

Recent estimates suggest that African Swine Fever (ASF) has reduced the China sow population by as much as 30-50% and is spreading rapidly in other major pig production regions such as Vietnam.  This outbreak will cause global pork supply shortages and soaring pork prices. This puts a premium on maximizing the productivity of surviving pigs in all regions to ease the impact of this terrible disease.  

And according to Dr. Kevin Halpin, Ph.D., Chair of the American Dairy Products Institute’s Permeate Task Force and Vice President of Sales and Marketing for International Ingredient Corporation, increasing permeate inclusion rates in swine nursery feeds globally can be part of the solution.  

At this year’s ADPI Annual meeting in Chicago earlier this month, Halpin reported on two ADPI-funded research projects conducted in large commercial pig production facilities. The studies reaffirmed that a total pig intake of approximately 2.5 pounds of permeate is optimal for overall pig productivity and health.  Key conclusions from the two projects presented were as follows.

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