Dairy Foods contributing columnist Gregory D. Miller, Ph.D., is global chief science officer, National Dairy Council, Rosemont, Ill. He also serves as executive vice president of research, regulatory and scientific affairs for Dairy Management Inc. and is the global dairy sector lead for nutritional security for Global Dairy Platform.

U.S. dairy helps fight food insecurity

Through its commitment to providing milk for school lunches, food banks and more, the industry is helping to end hunger.

Gregory Miller

November 29, 2021

The United Nations reports that nearly 40% of the world’s population — 3 billion people — cannot afford a healthy diet. This has far-reaching effects on all forms of malnutrition, including obesity.

US dairy shares environmental sustainability strides

National Dairy Council and other industry organizations are participating in global dialogues about reducing dairy’s footprint.

Gregory Miller

August 23, 2021

The United Nations Food Systems Summit (UNFSS) takes place in September with a goal to “launch bold new actions to transform the way the world produces and consumes food, as part of the Decade of Action to achieve the Sustainable Development Goals by 2030.”

The food matrix presents opportunities for dairy

The interplay of essential nutrients and bioactive compounds in foods impacts their potential health and wellness contributions.

Gregory Miller

May 27, 2021

The food matrix — the emerging concept of looking at the whole food’s nutrient and non-nutrient components and their molecular relationships — presents exciting opportunities for dairy.

New Dietary Guidelines for Americans show science reigns

Dairy’s contributions to a healthy diet were again validated.

Gregory Miller

March 3, 2021

The objective of the Dietary Guidelines for Americans (DGA) is to promote health and prevent disease in the United States through advice based on sound science. National Dairy Council (NDC) has led a decades-long mission to build science-based evidence on dairy’s health and nutrition benefits, which has aligned with the outcomes of each DGA update.

Understand the benefits processing brings to dairy products

Minimal to mild processing performed with purpose can be an asset to dairy products.

Gregory Miller

December 3, 2020

Most foods go through some degree of processing. In fact, food processing has been in practice for at least 2 million years! The leading reason for processing is food safety.

Dairy’s affordability is a key sustainability consideration

Affordability needs to be part of the conversation around sustainable food systems.

Gregory Miller

September 3, 2020

Dairy's established nutrition legacy and its commitment to responsible production are longtime pillars of sustainable food systems. But how often do we factor the affordability of nutritious dairy products into the equation?

Scientific evidence should inform updated Dietary Guidelines for Americans

Science continues to be on dairy’s side.

Gregory Miller Amy Boileau

June 3, 2020

The Dietary Guidelines for Americans (DGAs) are updated every five years to provide Americans with a roadmap for healthy eating. They also are the cornerstone recommendations used to develop federal food and nutrition programs.

Propel the dairy industry into the future

The industry should focus on potential areas of growth

Gregory Miller

March 25, 2020

The world's population is projected to grow by one-third over the next 30 years, requiring a dramatic increase in food production with fewer natural resources.

Dairy’s role in infant nutrition

Children ages birth through 24 months need access to dairy products

Gregory Miller Dana Gerstein

December 16, 2019

For the first time ever, the 2020-2025 Dietary Guidelines for Americans will include guidelines for nourishing children from birth to 24 months (B-24).

Making the case for dairy proteins

Plant-based alternatives do not have the same protein benefits as dairy foods

Gregory Miller Matthew Pikosky

September 24, 2019

Consumers are interested in food trends, including plant-based foods. While households may sometimes buy plant-based products, almost all still purchase dairy overall. That's a good thing, because not all proteins are equal.

This webinar will provide you with an overview of what is the best way to add enzymes to your production and obtain significant cost savings and extended runs.

Poll

Sustainability

View Results

Poll Archive

Products

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.

See More Products

Gregory Miller

ARTICLES

U.S. dairy helps fight food insecurity

US dairy shares environmental sustainability strides

The food matrix presents opportunities for dairy

New Dietary Guidelines for Americans show science reigns

Understand the benefits processing brings to dairy products

Dairy’s affordability is a key sustainability consideration

Scientific evidence should inform updated Dietary Guidelines for Americans

Propel the dairy industry into the future

Dairy’s role in infant nutrition

Making the case for dairy proteins

Get our new eMagazine delivered to your inbox every month.

Stay in the know on the latest dairy industry trends.