Blake Anderson is CEO of the American Dairy Products Institute, an Elmhurst, Ill.-based trade association representing manufacturers and marketers of dairy ingredients.

Dairy industry challenges are also opportunities

For 2022, we could take better advantage of opportunities across three areas, in particular.

Blake Anderson

January 17, 2022

Opportunities are knocking in our industry today, and thus, our organizations are fraught with “challenges,” given the social, scientific, and geopolitical environments in which we coexist.

ADPI is staying relevant to survive and thrive

The fundamental formula for success has been — and remains today — that the association is of, for and by its members.

Blake Anderson

January 22, 2021

In 2020, the American Dairy Products Institute (ADPI) completed its 95th year of continuous operation since the founding of the legacy organizations during the roaring 1920s in Chicago.

Milk butter cheese photo courtesy of Edlong Dairy Technologies

Identifying opportunities, embracing change in the dairy industry

These are the best of times and the worst of times in our industry, and what we do today will greatly shape the outcomes of the future

Blake Anderson

February 28, 2020

As we prepare to ramp up in 2020, there are many things the membership of the American Dairy Products Institute (ADPI) have on the top of our mind related to our industry. Following are a few topics that bubble up to the surface.

Keys to future growth: promotion, innovation and trade

Healthy growth in the dairy industry requires industrywide cooperation, a laser-like focus and relentless advocacy on multiple fronts.

Blake Anderson

February 12, 2019

We, the dairy industry, have not engaged on a broad scale as marketers of plant/alternative proteins increased their attacks, developed trade associations and aggressively launched marketing offenses.

The right flavor or flavor combination can add excitement to — and encourage trial of — new dairy products such as ice cream, cultured dairy products and dairy beverages. Conversely, the wrong flavor or flavor combination can result in new product failure.

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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.

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Blake Anderson

ARTICLES

Dairy industry challenges are also opportunities

ADPI is staying relevant to survive and thrive

Identifying opportunities, embracing change in the dairy industry

Keys to future growth: promotion, innovation and trade

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