Replies to post #4758 on The Rising Influence of Rising Affluence

[DewDiligence]

Good article.

The challenge for Mr. Bush of California Dairies was that U.S. dairies have long produced the wrong kind of milk powder for China and other Asian countries. China imports mostly long-lasting milk powder to mix with water and other ingredients and make products such as fluid milk that can sit on a grocery shelf without spoiling.

U.S. milk producers, on the other hand, have produced a variety that can't sit very long at room temperature after being turned into those dairy products.

The company opened a new plant in 2009 with machinery capable of making longer-lasting powder, and it plans another facility with even more equipment within five years.

I wonder what the chemical distinction is between the long-lasting milk powder and the regular kind.

[north40000]

The lead paragraph of that WSJ article highlights Chinese consumers being attracted to American fare like milk and almonds.

The rest of the article fails to mention almonds. That is a strange lead paragraph.

Anybody tried sugar-free almond milk? Taste is fine, and fewer calories than skim milk.