Greg Miller

Greg Miller

Dairy Foods contributing columnist Gregory D. Miller, Ph.D,, is president of the Dairy Research Institute, Rosemont, Ill., and the executive vice president of the National Dairy Council.

ARTICLES

Add protein to breakfast foods with dairy

Hop on the breakfast bandwagon and help consumers start their day with sufficient protein. Foods and beverages containing dairy deliver energy, promote heart health and aid in weight management.


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A DASH of dairy

Dairy solutions to help fight high blood pressure

A DASH diet (rich in fruits, vegetables and predominantly low-fat dairy products) was found to lower blood pressure to a greater extent than a diet rich in fruits and vegetables but devoid of dairy.

Educating Americans about your products’ place in a DASH diet will become even more important leading up to and following the release of the 2015 Dietary Guidelines for Americans. The Dietary Guidelines typically focus on a positive approach to reduce risk of or lower elevated blood pressure, including through following the DASH diet.


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Dairy powers healthy innovations

Turn to science to unlock the power of dairy’s nutrition and health benefits. Then create messages to teach consumers that dairy is a source of high-quality protein and other nutrients.


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Cheese, sodium & wellness

The nutritional benefits of cheese get a closer look

Although cheese contributes only 8% of sodium to the U.S. diet, the dairy industry isn’t taking this concern lightly.

Research shows people can detect as little as a 10% difference in the amount of salt in cheese. By reducing the variability of sodium, manufacturers can not only lower the average amount of sodium but also increase customer satisfaction.


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Dairy is a key source of protein, other nutrients

June is Dairy Month. It’s a good time to educate the public about cutting-edge research that supports the role of milk, cheese, yogurt and dairy ingredients in a healthy diet and a healthy environment.
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Research

Milk's role in cardiovascular disease

High consumption of saturated fats is a risk factor for developing cardiovascular disease. But research suggests that the saturated fat in milk might have a favorable effect on heart health.
The nutritional and health benefits of dairy food consumption have long provided industry with multiple opportunities to promote its products to health-minded consumers.
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Chocolate milk is nature's sports drink

The carbohydrates in chocolate milk provide usable energy and help to replenish glycogen stores.
Chocolate milk has been in the news recently — and part of that focus has been on its popularity as a recovery beverage for elite professional and endurance athletes.
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Multimedia

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Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

11/18/14 2:00 pm EST

Product Inspection Fundamentals for the Dairy Industry

On Demand Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

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2014 November

Our annual report examines the prospects for fluid milk, cultured dairy, cheese, ice cream and butter, as well as trends in nondairy beverages, exports and ingredients.

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THE DAIRY FOODS STORE

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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