National Dairy Foods Research Center Program Turns 25

ROSEMONT, Ill.The National Dairy Foods Research Center program, supported in part by the Dairy Research Institute®, celebrated its 25-year anniversary of providing dairy, food and beverage companies with research, education, pilot facilities and technical assistance to improve and develop new products and dairy ingredients.

Americas dairy farmers established the program in 1987 through the dairy checkoff, and today, there are six-university affiliated centers available to industry at strategic locations nationwide. The resources and technical expertise have resulted in technological advancements and applications for dairy to help food and beverage companies develop new products that meet changing trends and consumer demand.

Home to world-class researchers and leading technology, the Dairy Research Centers, supported in part by dairy farmers, have helped spark a dairy revolution leading to the introduction of new products and dairy ingredients as well as improved processes," said Bill Graves, senior vice president of product research at the Dairy Research Institute. The fingerprints of the Dairy Research Centers can be seen in a great number of advancements made in dairy, food and beverage products over the past 25 years."

The Dairy Research Centers results include improved quality and consistency, product performance aligned with consumer needs and trends, enhanced product value, increased assurance of product safety and product specific innovations for Cheese, Yogurt and Cultured Products, Whey, Milk Protein Concentrates (MPCs), Permeate and Milk.