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ADPI Releases Two New Ingredient Standards

Edible Acid Casein & Infant Formula Grade Whey Protein Phospholipid Concentrate Standards are added to the ADPI LibraryADPI is pleased to announce Ingredient Standards for Edible Acid Casein and Infant Formula Grade Whey Protein Phospholipid Concentrate are now approved and published for reference. As the global authority setting standards for quality and safety of dairy ingredients, ADPI marshals the resources of its members to establish the reference specifications for the products of its industry. These two new standards are the culmination of months of collaboration by multidisciplinary task force teams and were recently voted into use by ADPI’s executive committee. “ADPI continues to leverage our members’ vast pool of expertise to deliver timely and relevant ingredient standards that serve the interests of today’s dairy ingredient industry,” states Andy Powers, ADPI Vice President of Technical Services. “These new standards reinforce ADPI’s commitment to set the pace for U.S. dairy and demonstrate that we have our fingers on the pulse of the industry we serve.” The Edible Acid Casein Standard supports the ongoing reemergence of domestic production for this ingredient, which until recently was dominated by international manufacturers. The Infant Formula Grade Whey Protein Phospholipid Concentrate Standard sets an appropriately high bar for supply of safe, effective ingredients for use in infant formula, one of the most critical applications for dairy. ADPI recently announced public access to all of its ingredient standards. ADPI urges all producers, marketers, traders, and end users of dairy ingredients to adopt and adhere to its ingredient standards to promote consistency and to facilitate commerce, both domestically and internationally. All ADPI Ingredient Standards can be found on the Institute’s website in the Ingredient Resource Center and may be downloaded in PDF format for ongoing use and future reference.

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