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IDFA Applauds Confirmation of Scott Gottlieb, M.D., as Food and Drug Administration Commissioner

May 10, 2017
Scott Gottlieb (Photo courtesy of the American Enterprise Institute)

Contact: Peggy Armstrong
(202) 220-3508


By Michael Dykes, D.V.M., President and CEO of IDFA

(Washington, D.C. – May 9, 2017) The International Dairy Foods Association released the following statement by Michael Dykes, D.V.M., IDFA president and CEO, regarding the confirmation of Scott Gottlieb, M.D., as the top official of the Food and Drug Administration.

“We are pleased that Congress has voted to confirm Scott Gottlieb as the commissioner of the Food and Drug Administration. His experience as a physician, resident fellow at the American Enterprise Institute and former federal regulator positions him to bring a multifaceted perspective to leading the federal agency responsible for regulating the food and beverage industry.

“We welcome Dr. Gottlieb’s understanding of the value of engaging all stakeholders to achieve our shared goal of a safe, nutritious and abundant food supply.

“There are a number of issues under FDA purview that impact our members directly, and we believe that under Dr. Gottlieb’s leadership these issues will be efficiently and effectively addressed.

“We appreciate the agency’s commitment to science- and risk-based food safety policies, especially as it continues to implement the Food Safety Modernization Act regulations. 

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The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation's dairy manufacturing and marketing industries and their suppliers with a membership of nearly 525 companies within a $125-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA's nearly 200 dairy processing members operate more than 600 manufacturing facilities and range from large multi-national organizations to single-plant companies. Together they represent more than 85 percent of the milk, cultured products, cheese, ice cream and frozen desserts produced and marketed in the United States.

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