Douglas J. Peckenpaugh

In the early 1900s, pasteurization revolutionized the U.S. dairy industry, making milk safe for mass consumption and paving the way for a thriving market. Milk remains a staple in our diets and the foundation for a variety of beloved dairy products.

Each year, Dairy Foods and the American Dairy Products Institute (ADPI) host the Membrane Technology Forum, an event that serves as a research update from the network of agencies, associations, suppliers and producers engaged in the dynamic field of membrane filtration and separation. Membrane systems are important in milk, cheese and yogurt as well as in whey protein.

Some aspects of life just come naturally, easily meshing with our personality and interests in a seamless and enduring way. Such is the case with my lifelong passion for food.

American life in the 1800s looked vastly different than today. Thanks to the Industrial Revolution, the 1800s saw the newly established United States of America expand from a largely agrarian society to an industrial powerhouse. 

Active minds continually seek to innovate. For example, during the IDFA Ice Cream & Cultured Dairy Innovation Conference, innovation intersected with flavors, formulations, and industry pillars like sustainability. Our Membrane Technology Forum was a springboard for discussing new filtration and separation techniques and much more!

Take a quick look at the data, and you will observe that dairy product sales across the industry have seen good year-over-year (YoY) dollar growth at retail. 

Award presentation took place during last month’s IDFA Dairy Forum in Orlando. Tillamook was honored for its rich history, 50% retail sales growth and sustainability plan. Kudos to CEO Patrick Criteser and his amazing team!

On Aug. 1, I succeeded Amy Vodraska as publisher of Dairy Foods, a publication I have long admired in my decade at parent company BNP Media.