Knowledge &
Resource Center
Focus on Dairy Ingredients
Market Outlook
Over the last 100 years, ADPIAmerican Dairy Products Institute has provided technical information to its members and supported the dairy industry through driving change and innovation. Once produced, however, ingredients rely on the markets through which they are traded and sold. As the number of available ingredients from milk continue to grow through scientific breakthroughs and innovative R&D, it’s also important to highlight staple ingredients from milk that have fed generations and expanded industries like baking, confections, and more. These commodities are starting to experience a decline in terms of production and use, so let’s get back to the basics and promote high-value ingredients to new and existing products. Join us as we explore the market outlook for 2025!
2023 Utilization & Production Trends Report
The latest Utilization & Production Trends Report is ready for review! ADPIAmerican Dairy Products Institute member organizations can access the report online, and non-members can purchase a PDF copy of the report.
Spotlight on Ingredients: Market Drivers & Commodities
Going back to our roots at ADPIAmerican Dairy Products Institute, let’s highlight dried dairy ingredients and how we can continue to drive the use of these ingredients worldwide. It is important to highlight that these original, clean label dairy ingredients have fed generations, providing much-needed nutrition for all ages and stages.
- A staple dairy ingredient that provides all the nutrition of nonfat milk to food and beverage applications
- Ideal for use in products such as bakery, soup, and sauce mixes to provide convenience for consumers
- Enhances the color, flavor, and texture of baked products and contributes a milky flavor to chocolate confections
- Ideal source of nutrition through protein and fat supporting children’s growth and development
- The high fat content provides richness and creaminess to applications
- Provides a premium consumer appeal to baked products and confections
Dry Buttermilk &
Dry Buttermilk Product
- Provides a source of Milkfat Globule Membrane (MFGM) to nutritional applications
- Contributes emulsification properties to high fat applications, like bakery products, soups, and sauces
- Provides a tender texture and browning to traditional products like buttermilk pancakes, waffles, and biscuits
Lactose &
Infant Formula Grade Lactose
- Lactose is a crystalline sugar with functionality similar to sucrose, and is a source of energy especially important in infant formula
- Contributes less sweetness (40% less than sucrose) and a lower solubilityAbility of a liquid to dissolve another material. Examples: Lactose dissolving in water, alcohol dissolving in water. than sugar
- Can be used as a carrier for seasonings for even distribution in dry mixes and adhesive properties on snacks
Upcoming Events
Check out these events focusing on dairy ingredients and issues affecting the market.
Need expert advice?
For ADPIAmerican Dairy Products Institute members: take advantage of our Center of Excellence! If you have specific questions, reach out to one of our subject matter experts today for consulting.
Areas of Expertise:
- Business Development
- Dairy Purchasing Strategies
- Risk Management
- Market Research
- Strategic Planning
