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Catch Up on the Latest in the Industry
Meet Ann Van Steenhuyse and This is How She Makes it with Dairy!
As a Senior Scientist in Research & Product Development at Land OāLakes, Ann Van Steenhuyse is passionate about transforming iconic brands through the power of ...
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Announcing the 2025 ADPI Scholarship Recipients
FOR IMMEDIATE RELEASEMay 27, 2025Ā ADPIAmerican Dairy Products Institute More Announces 2025 Scholarship RecipientsĀ ELMHURST, IL ā The American Dairy Products Institute® (ADPIĀ®) is pleased to announce the ...
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Meet Poonkodi Tamilmani and this is how she Makes it with Dairy!
š„ Ultrafiltered milk is gaining recognition as a superior dairy ingredient due to its enhanced nutritional profile and functional versatility. Utilizing a specialized membrane filtration ...
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Select Custom Solutions WinsĀ 2025 Breakthrough Award
American Dairy Products InstituteĀ® (ADPIĀ®) and Dairy Foods honored Select Custom Solutions with the 2025 Breakthrough Award for Ingredient Innovation for its ImmuniGen supplement. Dairy ...
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Dan LaMarche Honored as the 2025 C. Earl Gray Award of Merit Recipient
The American Dairy Products InstituteĀ® (ADPIĀ®) is proud to announce Dan LaMarche as the 2025 CCarbon More. Earl Gray Award of Merit recipient. This award ...
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2025 ADPI/ABI Annual Conference
Energy filled the air at the 2025 ADPIAmerican Dairy Products Institute More/ABI Annual Conference, an exciting showcase of collaboration as over 1,000 dynamic professionals gathered ...
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Meet Tucker Smith and this is how he Makes it with Dairy!
š« WheyLiquid obtained from cheese manufacture. More proteinProtein in milk that remains in water phase after caseinProtein in milk that precipitates at pH 4.6. More precipitates. More concentrate is a by-product of cheese-making and has excellent gelation and ...
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Appointment of Patricia Smith as ADPI CEO-elect and President-elect
We are thrilled to announce the appointment of Patricia Smith as the Chief Executive Officer-elect and President-elect of the American Dairy Products Institute (ADPIAmerican Dairy ...
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Meet Esra Cakir-Fuller and this is how she Makes it with Dairy!
šāā”ļø On-the-go high protein beverages have gained momentum over the years and thatāsĀ not showing any signs of slowing down. Creating these popular products atĀ increasinglyĀ higher levels ...
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Meet Katie Lucas and this is how she Makes it with Dairy!
Micellar CaseinDry form of microfiltered (MF) milkLiquid milk that has a portion of the whey protein, lactose and minerals removed. The ratio of casein to whey proteins is altered such that a greater proportion of casein as conpared to whey proteins is present in MF milk than in typical milk. More. A portion of the wheyLiquid obtained from cheese manufacture. More proteins have been removed so that the caseinProtein in milk that precipitates at pH 4.6. More to whey proteinProtein in milk that remains in water phase after casein precipitates. More ratio is ...
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Meet Ben Fogarty and this is how he Makes it with Dairy!
š§ Transform Cheese Seasonings with VersiLacĀ®: Replace Maltodextrin, Reduce Salt, Enhance Flavor. VersiLacĀ® wheyLiquid obtained from cheese manufacture. More permeate is an award-winning, cost-effective dairy ...
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Meet Jen Roberts and this is how she Makes it with Dairy!
Sodium caseinateAcid or rennet casein that has been treated with alkali to make it soluble in water. The exact alkali used determines the functional properties of the resulting caseinate. More is a versatile, high-quality protein ingredient valued for its solubilityAbility of a liquid to dissolve another material. Examples: Lactose dissolving in water, alcohol ...
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New Definition for Whey Protein Hydrolysates Established
For Immediate ReleaseFebruary 10, 2025 ELMHURST, IL ā The American Dairy Products Institute® (ADPIĀ®) has established aĀ revised new definition for the important class of dairy ingredients ...
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Meet Mark Bollom and discover how he Makes it with Dairy!
Protein crisps can be added to various applications for texture, nutrition, and clean flavor. They get their shape and texture via an extrusion process. Crisps ...
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ADPIĀ® Announces Succession Plan for President & CEO
Blake Anderson, President and Chief Executive Officer of the American Dairy Products InstituteĀ® (ADPIAmerican Dairy Products Institute More) has announced he will term out of ...
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Meet Gunvant and Venkat and discover how they Make it with Dairy!
Milk protein concentrate and isolates (MPCMilk protein concentrate More/I) powders are commonly used in high-protein product formulations like ready-to-drink (RTD) beverages. However, regular MPCMilk protein ...
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Meet Emma Bradt and discover how she Makes it with Dairy!
“WheyLiquid obtained from cheese manufacture. More permeate is a coproduct of wheyLiquid obtained from cheese manufacture. More proteinProtein in milk that remains in water phase after caseinProtein in milk that precipitates at pH 4.6. More precipitates. More production that occurs after the cheesemaking ...
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MeetĀ Qiqi PengĀ and discover how she Makes it with Dairy!
“As the Applications Manager atĀ Hilmar, we have a wide variety of functional wheyLiquid obtained from cheese manufacture. More proteins to choose from when developing product ...
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Andy Powers a guest on The Milk Check Podcast
VP of Technical Services Andy Powers joined members of the Jacoby team on an episode of The Milk Check Podcast. Together, they discussed hte future ...
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2023 ADPI Dairy Products Utilization & Production Trends Published
The American Dairy Products Institute (ADPIAmerican Dairy Products Institute More) has published its annual Dairy Products Utilization & Production Trends report for the year 2023. This unique and valuable ...
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ADPIĀ Adds AMF and Butteroil to Standards Library
The American Dairy Products Institute (ADPIAmerican Dairy Products Institute More) has recently added standards for two established legacy ingredients, Anhydrous Milkfat (AMF)Water in oil emulsion that is at least 99.8% fat made by removing almost all of the water and solids-not-fat.Ā Ā Also known as anhydrous butteroil. More and ButteroilWater in oil emulsion that has at least 99.3% fat and is made by removing most of the water and milk-solidsnot-fat., to their Standards Library. As ...
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