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.

Scientific evidence should inform updated Dietary Guidelines for Americans

Science continues to be on dairy’s side.

Gregory Miller Amy Boileau

June 3, 2020

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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

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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

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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

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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.

Studies link dairy foods with cardiometabolic health

Eating dairy could reduce type 2 diabetes, lower risk for stroke and improve cholesterol.

Gregory Miller

June 14, 2019

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Research linking dairy foods with reduced risk of disease has continued to grow over the past decade, including in the area of cardiometabolic health. So what exactly does this mean?

Dairy could capitalize on anti-inflammatory trends

Recent studies show some dairy products reduce inflammation

Gregory Miller

March 14, 2019

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People are interested in foods that can decrease inflammation. According to consumer insights from The Hartman Group, Bellevue, Wash., contemporary diets are personalized and all about balance, wellness and energy. This includes a consumer desire for diets that reduce inflammation.

Dairy consumption may promote heart health

Dairy foods, as part of overall healthy eating patterns, are linked to reduced risk of high blood pressure and cardiovascular disease among adults

Gregory Miller

December 10, 2018

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Since National Dairy Council’s inception over a century ago, the body of research linking dairy foods with reduced risk of disease has continued to grow.

Fortifying milk: How ingredients add value

Extra vitamins such as A and D, along with other components (extra calcium, omega-3s and probiotics), offer bonus nutritional benefits in milk

Gregory Miller

September 5, 2018

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What type of milk is best? Is fat in or out, and what about sugar? These are questions swirling in the minds of many consumers.

Understanding the fat, sugar and calories in cow’s milk to make the best choices

Decoding dairy

Gregory Miller

June 5, 2018

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What type of milk is best? Is fat in or out, and what about sugar? These are questions swirling in the minds of many consumers. By providing people with information about the fat, sugar and calories in cow"s milk options in the marketplace, the dairy community can help people choose the right dairy foods to meet their needs.

The dairy difference in school lunches

Gregory Miller

March 9, 2018

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Over half of the nation's students participate in the National School Lunch Program (NSLP), which serves over 5 billion meals a year. That's a lot of meals, providing the dairy community with a tremendous opportunity to ensure that the milk and dairy foods experience is maximized.

Take a comprehensive, deep-dive exploration of some of the most innovative solutions to tackle frustrating challenges associated with formulating alternative cheese products.

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ARTICLES

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

Studies link dairy foods with cardiometabolic health

Dairy could capitalize on anti-inflammatory trends

Dairy consumption may promote heart health

Fortifying milk: How ingredients add value

Understanding the fat, sugar and calories in cow’s milk to make the best choices

The dairy difference in school lunches

Dairy Foods Magazine

2020 July