news/business - Cheese Market News

Transcription

Volume 33
Scan this code
for breaking
news and the
latest markets!
A
INSIDE
✦ Cheese, butter stocks
decline from August.
For details, see page 5.
✦ Zwirner Equipment Co.
opens new business
with decades of experience.
✦ Data Specialists Inc.
grows with dairy industry.
✦ ADPI releases annual
report on U.S. dry product
utilization and trends.
November 1, 2013
Number 41
Farm bill conference committee
meets, but challenges lie ahead
WASHINGTON — The farm
bill conference committee
held a public meeting Wednesday to begin discussing the
prospects for passing a final,
5-year farm bill before the end
of the year.
The four principal conferees — Senate Agriculture
Committee Chair Debbie
Stabenow, D-Mich.; ranking member Thad Cochran,
R-Miss.; House Agriculture
Committee Chair Frank Lucas,
R-Okla.; and ranking member
Collin Peterson, D-Minn. —
are expected to meet in the
coming weeks to determine if
a general agreement can be
reached on the major differences between the House and
Senate versions of the farm
Trade deals could offer global
opportunity for dairy exporters
By Rena Archwamety
WASHINGTON — The U.S. dairy industry is optimistic about international trade prospects as negotiators work to finalize details of a major
trade agreement with countries in the Americas and across the Pacific
and launch into the first stages of negotiations over a new agreement
with countries across the Atlantic.
In early October, leaders of the 12 countries involved in the TransPacific Partnership (TPP) negotiations announced their goal to complete
the comprehensive trade agreement by year-end. (See “TPP aims to
wrap up this year; TTIP round is canceled” in the Oct. 11, 2013, issue
of Cheese Market News.) This means the text of the agreement could
be finalized in the next two months, though each country still would
have to complete their respective political processes before the agreement is implemented. Throughout this week, U.S. negotiators have met
with officials from New Zealand, Mexico and Australia to discuss TPP
issues, and from Oct. 30-Nov. 2, U.S. trade negotiators are holding TPP
intercessional meetings on government procurement in Washington.
“We’re optimistic and positive about it,” says Clay Hough, senior
group vice president and general counsel, International Dairy Foods
Association (IDFA). “The potential benefits for the U.S. dairy industry
from an enacted TPP agreement are enormous. With the addition of
Japan, TPP now covers 40 percent of the world economy, and the United
States has good geographic proximity to many of the TPP countries.
From a basis of fundamentals, we are very excited about the upside
potential of the TPP.”
In addition to the United States and Japan, countries involved in
the TPP include Australia, Brunei Darussalam, Canada, Chile, Malaysia,
Mexico, New Zealand, Peru, Singapore and Vietnam.
While greater access to all TPP countries is a key goal, U.S. dairy
Turn to TRADE, page 18 a
bill passed earlier this year.
(For a complete list of farm
bill conferees, see “Shutdown
ends, Congress poised to move
on farm bill” in the Oct. 18,
2013, issue of Cheese Market
News.) No further meetings
have been announced at this
time, and the House will not be
in session again until Nov. 12.
Peterson notes that the
differences between the House
and Senate farm bills span all
titles and programs — commodities, nutrition, conservation, dairy, crop insurance and
permanent law — and all must
be addressed.
“Resolving these differences obviously poses a challenge,
but I know that our respective
agriculture committee members have the background and
expertise to develop sound
farm bill policies,” Peterson
says.
Stabenow says the meeting marks the beginning of
the final phase in the effort
to complete a 5-year farm bill
that will reduce the deficit and
create agriculture jobs.
“Americans want Congress
to work together to create jobs
and reduce the deficit. The
farm bill does both,” Stabenow
says. “I’m looking forward to
sitting down around a table
with my House colleagues, like
we did in the Senate, to develop
a final bipartisan farm bill that
reforms agriculture programs,
provides certainty for farmers
and saves taxpayers billions.
This bill is the most significant
reform to agriculture policy
in decades, it’s critical for the
economy and it’s long-past
time to get it done.”
Cochran notes that since
the farm bill expired Sept. 30,
it is important for lawmakers
to reach a consensus and craft
a conference report that will
pass both the House and Senate as soon as possible.
A major challenge for farm
bill conferees lies in differences between the dairy title
in the House and Senate bills.
Dairy industry stakeholders
this week voiced support for
the farm bill talks but stressed
priorities that need to be addressed moving forward.
Jerry Slominski, senior
vice president for legislative
affairs and economic policy
for the International Dairy
Foods Association (IDFA),
says that IDFA looks forward
to a successful completion of
a new farm bill and strongly
encourages the conference
committee to accept the House
dairy language and to include
‘Foodie-ism’ shaping trends
in healthy marketing claims
By Aaron Martin
MADISON, Wis. — Consumers have transformed into more
informed “foodies” over the years, and these consumers have
been at the forefront of the changing communication patterns
between companies and consumers, say two leading public affairs specialists.
Jack Dougherty and Marla Viorst will present an educational
session at the International Dairy Show Nov. 4 called “Communications Strategy: Framing the ‘Good For You’ Food and Beverage
Debate.” The session will focus on how companies can capture
the growing consumer segment that has gravitated toward healthy
marketing buzzwords like organic, all natural, artisan and locallysourced — while also navigating challenges that can arise from
Turn to HEALTHY, page 20 a
its provisions in the final bill.
“The conference should
follow the lead of the House
of Representatives, which
rejected a controversial new
dairy program to impose milk
quotas on dairy farmers by a
more than two-to-one margin
— 291-135 — including almost
half of the House Democrats,”
Slominski says. “Including a
proposal that was rejected
with such a strong and rare
bipartisan vote makes little
sense if conferees truly want
to get a farm bill passed yet
this year.”
Slominski says the House
dairy title strongly supports
the nation’s 50,000 dairy farmers by including a new and
effective revenue insurance
program that will help them
when prices drop.
“The House title more effectively targets benefits to small
producers and costs about the
same as the Senate dairy title,”
he says. “By eliminating the
controversial and divisive stabilization program, the House
language is a compromise approach that should be retained
in the final bill.”
Meanwhile, Jim Mulhern,
chief operating officer for
the National Milk Producers
Turn to FARM BILL, page 22 a
Empire Specialty
Cheese to open
new plant in N.Y.
ALBANY, N.Y. — Empire
Specialty Cheese Co. LLC
plans to invest $6.37 million
to expand its business in New
York State, according to an
announcement this week
from New York Gov. Andrew
M. Cuomo. The company will
purchase and upgrade an
idle meat processing facility
in Chautauqua County, N.Y.,
to accommodate new and
existing cheese production
Turn to EMPIRE, page 22 a
Reprinted with permission from the Nov. 1, 2013, edition of CHEESE MARKET NEWS® © Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
2
CHEESE MARKET NEWS® — November 1, 2013
MARKET INDICATORS
Chicago Mercantile Exchange
CHEESE FUTURES for the week ended October 31, 2013
Cash prices for the week ended November 1, 2013
(Listings for each day by month, settling price and open interest)
Monday
Oct. 28
Tuesday
Oct. 29
Wednesday
Oct. 30
Thursday
Oct. 31
Friday
Nov. 1
$1.8200
NC
$1.8200
NC
$1.8200
NC
$1.8500
+3
$1.8700
+2
Cheese 40-lb. block
Price
$1.8750
Change
NC
$1.8750
NC
$1.8750
NC
$1.8900
+1 1/2
$1.9025
+1 1/4
Cheese Barrels
Price
Change
Weekly average (Oct. 28-Nov. 1): Barrels: $1.8360(+.0415); 40-lb. Blocks: $1.8835(+.0210).
Weekly ave. one year ago (Oct. 29-Nov. 2, 2012): Barrels: $2.0310; 40-lb. Blocks: $2.1100.
Extra Grade NDM
Price
Change
$1.8500
NC
$1.8500
NC
$1.8500
NC
$1.8500
NC
$1.8500
NC
Fri., Oct. 25
Mon., Oct. 28
Tues., Oct. 29
Wed., Oct. 30
Thurs., Oct. 31
1.803 1,068
1.858 1,467
1.777 1,569
857
1.692
639
1.662
688
1.655
582
1.655
567
1.660
531
1.680
242
1.723
249
1.726
243
1.740
238
1.730
241
1.730
218
1.725
1.803 1,072
1.851 1,467
1.785 1,572
857
1.703
639
1.665
688
1.655
588
1.655
567
1.660
531
1.680
242
1.715
249
1.726
243
1.740
238
1.730
241
1.730
218
1.725
1.803 1,072
1.839 1,465
1.777 1,571
859
1.700
637
1.668
682
1.660
577
1.660
565
1.661
531
1.685
242
1.715
249
1.726
243
1.740
238
1.730
241
1.730
218
1.725
1.803 1,135
1.845 1,465
1.790 1,558
872
1.703
647
1.670
692
1.660
597
1.660
575
1.663
541
1.685
252
1.715
261
1.726
259
1.735
248
1.730
253
1.731
228
1.725
------1.869 1,470
1.815 1,502
874
1.716
674
1.680
705
1.667
599
1.665
577
1.665
541
1.685
252
1.715
261
1.726
262
1.735
248
1.730
253
1.731
228
1.725
Total Contracts Traded/
Open Interest 136/9,399
71/9,412
135/9,390
252/9,583
OCT13
NOV13
DEC13
JAN14
FEB14
MAR14
APR14
MAY14
JUN14
JUL14
AUG14
SEP14
OCT14
NOV14
DEC14
205/8,446
Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.
Grade A NDM
Price
Change
$1.9000
NC
$1.9000
NC
$1.9100
+1
$1.9000
NC
$1.9100
NC
Weekly average (Oct. 28-Nov. 1): Extra Grade: $1.8500(+.0240); Grade A: $1.9040(+.0345).
Grade AA Butter
Price
Change
(Listings for each day by month, settling price and open interest)
$1.4750
NC
$1.5000
NC
$1.5000
+2 1/2
$1.4750
NC
$1.5325
+3 1/4
Weekly average (Oct. 28-Nov. 1): Grade AA: $1.4965(+.0245).
Class II Cream (Major Northeast Cities): 1.9578(-.0868)–2.0902(-.0755).
Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090.
Weekly Cold Storage Holdings
Butter
Cheese
DRY WHEY FUTURES for the week ended October 31, 2013
On hand
Monday
Week
Change
12,714
108,848
+270
+418
October 28, 2013
Change since Oct. 1
Pounds
Percent
*
*
*
*
Last Year
Pounds
Change
12,656
116,828
+58
-7,980
Fri., Oct. 25
OCT13
NOV13
DEC 13
JAN14
FEB14
MAR14
APR 14
MAY14
JUN14
JUL14
AUG14
SEP14
OCT14
NOV14
DEC14
57.75
58.00
58.75
57.83
57.35
56.86
55.83
54.55
54.03
53.00
52.50
50.00
50.00
49.75
49.00
270
256
269
238
229
272
167
178
219
107
78
48
26
42
55
Open Interest
5/2,454
Mon., Oct. 28
57.70
58.00
58.50
57.83
57.25
56.50
55.75
54.25
53.90
53.00
52.50
50.00
50.00
49.75
49.00
270
256
269
238
229
272
167
178
219
107
78
48
26
42
55
7/2,454
Tues., Oct. 29
57.70
58.00
58.40
57.45
57.23
56.50
55.80
54.28
53.90
53.00
52.50
50.25
50.25
50.25
49.53
270
256
269
239
229
272
167
178
219
107
78
48
26
44
55
15/2,457
Wed., Oct. 30
57.31
57.80
58.50
57.38
57.00
56.50
55.80
54.40
53.90
53.00
52.50
51.00
51.50
50.50
49.75
Thurs., Oct. 31
274
258
273
241
229
272
171
178
219
107
78
49
27
45
55
---57.00
57.75
57.38
57.00
56.00
55.50
54.40
53.90
53.00
52.50
51.00
51.50
50.50
49.75
85/2,476
---259
273
241
229
272
171
178
219
107
78
49
27
46
55
11/2,204
(These data, which include government stocks and are reported in thousands of pounds, are based on reports from
a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the
trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.)
*Numbers unavailable due to the government shutdown.
Dry Products*
November 1, 2013
CLASS III PRICE
(Dollars per hundredweight, 3.5% butterfat test)
YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
2007
2008
2009
2010
2011
2012
2013
13.56
19.32
10.78
14.50
13.48
17.05
18.14
14.18
17.03
9.31
14.28
17.00
16.06
17.25
15.09
18.00
10.44
12.78
19.40
15.72
16.93
16.09
16.76
10.78
12.92
16.87
15.72
17.59
17.60
18.18
9.84
13.38
16.52
15.23
18.52
20.17
20.25
9.97
13.62
19.11
15.63
18.02
21.38
18.24
9.97
13.74
21.39
16.68
17.38
19.83
17.32
11.20
15.18
21.67
17.73
17.91
20.07
16.28
12.11
16.26
19.07
19.00
18.14
18.70
17.06
12.82
16.94
18.03
21.02
18.22
19.22
15.51
14.08
15.44
19.07
20.83
20.60
15.28
14.98
13.83
18.77
18.66
NONFAT DRY MILK
Central & East:
low/medium heat $1.8400(+3)-$1.9500;
mostly $1.8750(+2 1/2)-$1.9300(+3).
high heat $1.9300(-1 3/4)-$1.9825(+1/4).
West:
low/medium heat $1.8000-$1.9400(+5);
mostly $1.8600(+1 1/2)-$1.9000(+3).
high heat $1.9100(+7)-$1.9800.
Calif. manufacturing plants: extra grade/grade A weighted ave. $1.8219(-.0101)
based on 8,096,781 lbs. Sales to CCC: 0 lbs.
WHOLE MILK POWDER (National):
STAFF
SUBSCRIPTION INFORMATION
Susan Quarne, 3XEOLVKHU
(PH 608/831-6002; FAX 608/831-1004)
e-mail: [email protected]
Kate Sander, (GLWRULDO'LUHFWRU
(PH 509/962-4026; FAX 509/962-4027)
Alyssa Sowerwine, 6HQLRU(GLWRU
(PH 608/288-9090; FAX 608/288-9093)
Rena Archwamety, 1HZV:HE(GLWRU
(PH 608/288-9090; FAX 608/288-9093)
Aaron Martin, 1HZV(GLWRU
(PH 608/288-9090; FAX 608/288-9093)
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6LJQDWXUH 'ULYH 0LGGOHWRQ :, POSTMASTER:
REGULAR CONTRIBUTORS
John Umhoefer, Downes-O'Neill LLC, International Dairy
Foods Association, National Milk Producers Federation
SUBSCRIPTIONS & BUSINESS STAFF
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P.O. Box 628254, Middleton, WI 53562
PHONE 608/831-6002 • FAX 608/831-1004
Send address changes to Cheese Market News®, Subscriber
Services, P. O. Box 628254, Middleton, WI 53562; Form
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WEBSITE: www.cheesemarketnews.com
$1.9000(+6)-$2.1100(+6).
EDIBLE LACTOSE
(FOB)Central and West: $.4800(+8)-$1.0000(+26); mostly $.5800-$.7200.
DRY WHEY
Central:
West:
(FOB) Northeast:
nonhygroscopic $.4700-$.6200(-1);
mostly $.5200-$.5600.
nonhygroscopic $.5300-$.5925(-3/4);
mostly $.5400(+1)-$.5850(+1/4).
extra grade/grade A $.5300(+3)-$.6200.
ANIMAL FEED (Central): Whey spray milk replacer $.3600(-4 1/2)-$.5200(+2).
WHEY PROTEIN CONCENTRATE (34 percent): $1.3500(+5)-$1.7000(+6);
mostly $1.5050(+2)-$1.6050(+2).
DRY BUTTERMILK
(FOB)Central & East: $1.6800-$1.7900(-3).
(FOB) West:
$1.6800(+6)-$1.7800(+1); mostly $1.7300(+1)-$1.7500(+1).
CASEIN:
Rennet $4.7000-$5.0000; Acid $4.8000-$5.4000.
*Source: USDA’s Dairy Market News
DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.
November 1, 2013 — CHEESE MARKET NEWS®
3
MARKET INDICATORS
National Dairy Products Sales Report
RETAIL PRICES
(Consumer Price Index*) Percent change versus
1 mo. 6 mo. 1 year 2 years
Sept. 2013
Cheese & related products
-2.3
-0.2
221.868
-0.5 +0.8
Dairy & related products
-1.1
+0.1
217.007
-0.5 +0.8
All Food
+3.0
+0.0 +0.5 +1.4
237.522
*Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100.
CME FUTURES for the week ended October 31, 2013
Class III Milk
Fri., Oct. 25
OCT13
NOV13
DEC13
JAN14
FEB14
MAR14
APR14
MAY14
JUN14
JUL14
AUG14
SEP14
OCT14
NOV14
DEC14
JAN15
18.25
18.73
17.94
17.09
16.80
16.70
16.68
16.62
16.88
17.06
17.10
17.17
17.11
17.02
16.97
16.25
3,368
4,580
3,776
1,984
1,567
1,424
1,195
1,234
1,048
572
587
602
479
428
394
1
Open Interest 1,106/23,239
Mon., Oct. 28
3,316
4,541
3,776
1,991
1,562
1,431
1,196
1,238
1,052
569
585
605
479
422
388
1
18.25
18.74
18.05
17.24
16.86
16.74
16.70
16.68
16.85
17.04
17.08
17.09
17.11
17.00
16.97
16.25
961/23,152
Tues., Oct. 29
18.25
18.63
18.01
17.19
16.85
16.75
16.72
16.71
16.89
17.11
17.14
17.13
17.11
17.00
16.98
16.25
Wed., Oct. 30
3,314
4,479
3,811
1,983
1,560
1,428
1,213
1,256
1,069
577
591
615
486
434
394
1
18.22
18.62
18.14
17.26
16.89
16.76
16.70
16.69
16.85
17.08
17.12
17.14
17.11
17.02
16.96
16.25
1,179/23,211
3,273
4,477
3,924
1,991
1,596
1,451
1,235
1,279
1,094
606
620
646
512
459
417
1
Thurs., Oct. 31
---18.79
18.33
17.40
16.96
16.77
16.71
16.73
16.89
17.10
17.15
17.20
17.13
17.07
17.00
16.26
---4,477
3,925
2,038
1,635
1,465
1,258
1,304
1,115
615
627
659
520
465
439
1
1,322/23,581
1,426/20,543
Wed., Oct. 30
Thurs., Oct. 31
Class IV Milk
Fri., Oct. 25
OCT13
NOV13
DEC13
JAN14
FEB14
MAR14
APR14
MAY14
JUN14
JUL14
AUG14
SEP14
OCT14
NOV14
DEC14
20.20
20.60
20.21
19.64
19.17
18.90
18.40
18.43
18.44
18.00
17.92
18.17
18.05
18.00
18.00
649
719
712
703
586
410
308
303
276
108
90
94
71
61
66
Open Interest 253/5,156
Mon., Oct. 28
657
719
713
714
600
419
316
329
306
111
90
95
72
62
67
20.20
20.64
20.30
19.65
19.20
19.00
18.40
18.50
18.52
18.00
17.92
18.17
18.05
18.00
18.00
156/5,270
Tues., Oct. 29
20.20
20.52
20.25
19.65
19.20
18.99
18.43
18.40
18.54
18.00
17.92
18.17
18.05
18.00
18.00
656
718
731
712
612
419
323
335
309
111
90
95
72
62
67
20.17
20.51
20.24
19.61
19.20
18.95
18.43
18.40
18.54
18.00
17.94
18.10
18.05
18.00
18.00
135/5,312
711
710
730
721
626
426
323
335
309
114
96
97
72
62
67
89/5,399
---709
735
744
641
434
323
335
309
114
97
97
72
62
67
---20.44
20.24
19.63
19.20
18.95
18.40
18.40
18.52
18.00
17.94
18.10
18.05
18.00
18.00
87/4,739
Cash-Settled NDM*
Fri., Oct. 25
OCT13
NOV13
DEC13
JAN14
FEB14
MAR14
APR14
MAY14
JUN14
JUL14
183.50
187.00
188.90
182.75
178.00
174.00
167.25
167.25
166.25
161.50
316
361
332
329
286
204
134
148
130
35
86/2,427
Open Interest
Mon., Oct. 28
183.75
187.25
189.50
183.75
178.75
174.90
168.50
168.90
167.50
161.50
315
360
333
332
290
206
136
158
143
36
106/2,474
Tues., Oct. 29
183.75
187.00
188.50
183.00
178.50
174.98
167.75
167.40
167.50
161.50
315
355
340
356
308
213
148
166
153
36
Wed., Oct. 30
183.66
187.50
186.00
180.70
176.00
173.00
166.00
165.25
164.68
162.00
125/2,555
332
354
344
363
310
215
158
165
162
40
Thurs., Oct. 31
---187.35
186.75
179.75
175.50
172.48
165.50
165.00
164.00
161.98
---354
365
373
312
220
168
168
165
42
113/2,613
120/2,353
Tues., Oct. 29
Wed., Oct. 30
Thurs., Oct. 31
1,011
1,217
830
464
405
284
282
229
215
94
70
48
154.54 1,075
154.00 1,211
147.53 831
148.00 473
147.20 417
148.50 282
147.73 283
150.00 231
152.00 214
94
152.50
70
154.50
48
156.50
------152.43 1,210
149.00 820
149.50 495
150.00 429
150.03 291
150.50 283
151.05 231
153.00 214
94
152.50
70
154.50
48
156.50
For the week ended:
Cheese 40-lb. Blocks:
Average price1
Sales volume2
Cheese 500-lb. Barrels:
Average price1
Adj. price to 38% moisture
Sales volume2
Moisture content
Butter:
Average price1
Sales volume2
Nonfat Dry Milk:
Average price1
Sales volume2
Dry Whey:
Average price1
Sales volume2
10/26/13
10/19/13
10/12/13
10/5/13
$1.7980
*$1.7889
12,209,984 *10,861,148
$1.7890
**
$1.8036
**
$1.8821
*$1.8509
$1.8000
*$1.7692
9,700,011 *10,163,623
35.17
35.14
**
$1.7697
**
**
**
$1.7857
**
**
$1.5239
2,183,772
$1.5677
3,537,562
$1.5425
**
$1.5476
**
$1.8457
*$1.8432
15,360,130 *15,795,186
$1.8284
**
$1.8289
**
$0.5802
**
$0.5805
**
$0.5604
8,834,757
*$0.5713
*6,998,738
**
/Numbers not available due to government shutdown. 1/Prices weighted by volumes reported. 2/Sales
as reported by participating manufacturers. Reported in pounds. More information is available by
calling AMS at 202-720-4392.
Class & Component Prices
Class III:
Price
Skim Price
Class IV:
Price
Skim Price
Class II:
Price
Butterfat Price
Component Prices:
Butterfat Price
Nonfat Solids Price
Protein Price
Other Solids Price
Somatic Cell Adjustment Rate
Product Price Averages:
Butter
Nonfat Dry Milk
Cheese
Dry Whey
October 2013
September 2013
$ 18.22/cwt.
$ 12.85/cwt.
$ 18.14/cwt.
**
$ 20.17/cwt.
$ 14.87/cwt.
$ 19.43/cwt.
**
$ 20.56/cwt.
$ 1.6708/lb.
**
**
$
$
$
$
$
1.6638/lb.
1.6521/lb.
3.4107/lb.
0.3852/lb.
0.00090/1,000 scc
**
**
**
**
**
$
$
$
$
1.5454/lb.
1.8366/lb.
1.8025/lb.
0.5731/lb.
$
$
$
$
1.4263/lb.
1.8085/lb.
1.7961/lb.
0.5791/lb.
**Numbers not available due to the government shutdown.
Cash-Settled Butter*
Fri., Oct. 25
OCT13
NOV13
DEC13
JAN14
FEB14
MAR14
APR14
MAY14
JUN14
JUL14
AUG 14
SEP 14
154.50
154.00
145.50
142.00
142.00
146.00
146.00
148.38
151.38
152.00
155.98
157.00
978
1,221
798
442
378
277
264
216
207
79
62
48
Open Interest
191/5,070
Mon., Oct. 28
154.50
153.50
146.00
143.25
143.00
145.40
146.00
147.73
150.83
152.00
155.00
156.50
1,003
1,217
819
459
385
277
268
224
213
86
62
48
125/5,161
154.50
152.50
146.50
143.75
143.25
144.43
145.50
147.50
150.25
152.05
155.00
156.50
255/5,250
111/5,330
95/4,287
*Total Contracts Traded/Open Interest reflect additional months not included in this chart.
For more information please visit www.epiplastics.com
DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.
4
GUEST COLUMNIST
Perspective:
Tribute to Tipton
Lou Gentine is chairman of
Sargento Foods Inc. He has
served on the National Cheese
Institute (NCI) board since 1992
and the International Dairy Foods
Association (IDFA) board since
1997. He contributes this column
exclusively for Cheese Market
News®.
Saying goodbye to a
friend and colleague
Perhaps no one individual in recent
history has had greater impact on our
dairy industry than E. Linwood “Tip”
Tipton. His death on Oct. 12 is not only
a loss to Connie, their children, grandchildren and friends, but also to the
industry to which he dedicated his life’s
work, and it caused me to pause and
reflect on his many accomplishments.
As stated in the well-written obituary published in Cheese Market News
following his passing, his life — beyond
Connie, family and friends — was totally
committed to the continuous stream of
milk in forms such as cheese, ice cream,
butter, yogurt and, of course, fluid milk.
But most important, that commitment
went well beyond the products we sell
to the people that make it sell.
Tip simply loved all us “cheese guys”
and you other guys as well. (He also enjoyed a little humor.) He made it a point
A Lasting Legacy
of Tremendous
Industry Growth,
Creativity
Collaboration
E. Linwood “Tip” Tipton
November 19, 1934 – October 12, 2013
In celebration of Tip’s
many achievements and
contributions to the industry.
Strong and Insightful Leader & Mentor
Devoted Husband and Father
Those who would like to honor the legacy of Tip Tipton may make
a donation to the Dairy Recognition and Education Foundation, which
provides financial assistance for graduate students in dairy science
or a related field. Visit www.dairyfund.org for details.
For more information please visit www.dairyfund.org
CMN Exclusive!
to know the leaders of all disciplines
within our industry, to communicate
with them regularly and gather them
together in the most productive and
positive manner. After serving both
milk and ice cream for nearly 25 years,
he recognized the merit in combining
these stalwarts with cheese to become
the International Dairy Foods Association (IDFA) in 1990.
That combination required the highest level of negotiation skills and yet he
rightfully convinced us to join together
and present a singular and forceful voice
in Washington for both legislative and
regulatory initiatives. He understood
the IDFA represented the processors but
he welcomed producer organizations
as well. He understood that we would
never achieve our ultimate potential
without working together. Needless
to say, at times we have been and may
continue to be at odds, but our sphere
of influence is greatly expanded when
we work together.
Tip knew the importance of getting
together and talking through the issues.
Sometimes an issue is so very clear as to
what’s best for the industry and the decision is easy. Other times, it may be more
confrontational — surprise, we don’t
always agree! We have dealt with quality issues, safety issues, international
trade, government subsidies, safety
nets, CFRs, animal care, nutritional
guidelines, emerging technologies,
labeling and the list goes on and on.
Whether the results were consensus,
compromise, or “agree to disagree,”
the opportunity for constructive conversation could not be so well-provided
without the existence and support of
the IDFA.
It also has been a venue for our
suppliers, customers, academics and
yes, competitors, to get to know each
other personally, have a few laughs and
be reminded there is so much more to
life than just business. I consider this
a hallmark of our industry. This is the
Dairy Forum, this is the Capitol Hill Ice
Cream Party, this is MilkPEP — This is
the International Dairy Foods Association, and I believe this is rather unique
to our industry!
Thank you Tip, for a legacy we
all can be proud of.
CMN
The views expressed by CMN’s guest
columnists are their own opinions
and do not necessarily reflect those of
Cheese Market News®.
NEWS/BUSINESS
KCCO seeks American cheese, other products
KANSAS CITY, Mo. — USDA’s Kansas
City Commodity Office (KCCO) this
week issued a solicitation for industry
to sell the government up to 67.6 million
pounds of natural American cheese.
KCCO is seeking the cheese in a
number of formats, particularly 47.7
million pounds of natural American
cheese in 500-pound barrels and 12.0
million pounds of reduced-fat shredded Cheddar in 6/5-pound bags.
Also being solicited are 4.9 million pounds of shredded Cheddar in
6/5-pound bags, 1.6 million pounds
of 40-pound Cheddar blocks, 799,000
pounds of Cheddar in 4/10-pound cuts,
and 559,300 pounds of reduced-fat
Cheddar in 4/10-pound cuts.
Offers are due in Kansas City by 9
a.m. CT Nov. 8.
In addition, KCCO on Thursday solicited offers to sell the government
evaporated and ultra-high temperature milk. Offers are due in Kansas
City by 9 a.m. CT Nov. 12.
For more information on either solicitation, visit https://portal.wbscm.
usda.gov/publicprocurement. CMN
8-ounce shreds most advertised variety in
latest retail reporting period for cheese
WASHINGTON — Ads for 8-ounce
varieties of natural cheese shreds were
the largest of the five types of cheese
advertised, with 41 percent of cheese
ads this reporting period, according to
the latest “National Dairy Retail Report”
released by USDA’s Agricultural Marketing Service (AMS) this week.
The biweekly retail report had been
suspended along with several USDA
dairy industry reports during the partial
government shutdown, so comparisons
for weighted average advertised prices for
natural varieties of cheese from two weeks
earlier were unavailable in this report.
AMS says natural varieties of national
conventional 8-ounce cheese shreds this
week had a weighted average advertised
price of $2.28, up from $2.19 one year
earlier. One-pound shreds had a weighted
average advertised price this week of
$3.05, down from $3.28 one year ago.
Natural varieties of 8-ounce cheese
blocks this week had a weighted average
advertised price of $2.43, down from
$2.44 one year earlier.
AMS says natural varieties of
1-pound cheese blocks this week had
a weighted average advertised price of
$3.27, down from $3.69 one year earlier,
while 2-pound blocks had a weighted
average advertised price of $6.29, up
from $5.62 one year ago.
Meanwhile, national conventional butter in 1-pound packs this
week had a weighted average advertised price of $2.74, up from $2.72
one year earlier, AMS says. CMN
5
NEWS/BUSINESS
Kraft recalls certain String cheese products
NORTHFIELD, Ill. — Kraft Foods
Group is voluntarily recalling some varieties of Kraft and Polly-O String Cheese
and String Cheese Twists products.
These products may spoil before their
“Best When Used By” dates, leading
to product discoloration. The affected
products have code dates from Oct. 25,
2013, through Feb. 11, 2014.
Kraft is conducting this recall after
receiving several reports from consumers of premature spoilage of some of
its String cheese products. Kraft has
ceased the production and distribution
of the affected products as the company
continues its investigation to resolve
the problem. The affected product was
produced in Campbell, N.Y.
Approximately 735,000 cases of the
affected product were shipped to customers across the United States. The
affected products was not distributed
in Canada.
Product varieties that are being
recalled include: 16-ounce Kraft Mozzarella String Cheese, .834-ounce Kraft
Low Moisture Part Skim Jalapeno
String Cheese 2/24 pack, 24-ounce and
12-ounce Kraft Low Moisture Part Skim
String Cheese, 9-ounce Kraft Barbecue
String Cheese Twists, 9-ounce Kraft Italian Style Pizza Cheese Twists, 10-ounce
Kraft Low Moisture Part Skim Cracked
Black Pepper String Cheese, 20-ounce
Kraft 2-percent Natural String Cheese,
10-ounce Kraft Low Moisture Part Skim
Jalapeno String Cheese, 10-ounce Kraft
Low Moisture Part Skim Tomato Basil
String Cheese, 10-ounce Kraft 2-percent String Cheese, 16-ounce Polly-O
Mozzarella String Cheese, 12-ounce
Polly-O Low Moisture Part Skim String
Cheese, 9-ounce Polly-O Barbecue
Cheese Twist, 9-ounce Polly-O Italian
Style Pizza Cheese Twist, 10-ounce
Polly-O Low Moisture Part Skim Black
Pepper String Cheese, 20-ounce PollyO 2-percent String Cheese, 10-ounce
Polly-O Low Moisture Part Skim Jalapeno String Cheese, 10-ounce Polly-O
Low Moisture Part Skim Tomato Basil
String Cheese, 10-ounce Polly-O 2-percent String Cheese, 24-ounce Polly-O
Low Moisture Part Skim String Cheese
Value Pack, and 48-ounce Polly-O String
Cheese 1-ounce 48-count.
CMN
Cheese, butter stocks decline from August,
but cold storage still higher than year ago
WASHINGTON — Natural American
cheese in U.S. cold storage totaled
661.3 million pounds Sept. 30, 2013,
down 1 percent from Aug. 31’s 668.4
million pounds but 3 percent higher
than the 641.7 million pounds of natural American cheese in cold storage at
the end of September 2012, according
to data released this week by USDA’s
National Agricultural Statistics Service (NASS).
Swiss cheese in cold storage totaled 29.9 million pounds Sept. 30,
2013, down 7 percent from Aug. 31,
2013’s 32.0 million pounds but 3 percent higher than the 28.9 million
pounds of Swiss cheese in cold storage
at the end of September 2012.
Other natural cheese in cold storage totaled 380.6 million pounds at
the end of September 2013, down 5
percent from 400.0 million pounds at
the end of August but 3 percent higher
than the 369.4 million pounds of other
natural cheese in cold storage Sept.
30, 2012.
NASS says total natural cheese in
cold storage was 1.07 billion pounds
at the end of September 2013, down
3 percent from August 2013’s 1.10 billion pounds but up 3 percent from 1.04
billion pounds a year earlier.
Butter in cold storage totaled
233.3 million pounds as of Sept. 30,
2013, according to NASS. That’s
down 12 percent from August 2013’s
263.9 million pounds but 19 percent higher than the 195.8 million
pounds of butter in cold storage at
the end of September 2012. CMN
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6
GUEST COLUMNISTS
Perspective:
Market Insight
Andrew Faulman is a floor
manager at Rice Dairy*, a boutique
brokerage firm in Chicago that
specializes in dairy and markets at
dairy’s periphery. He contributes
this column exclusively for Cheese
Market News®.
2014 cheese curve
may facilitate exports
This year’s total dairy exports all but
eclipsed last year’s with a 28.46 percent
increase August 2012 vs. August 2013.
Cheese exports, in particular, were up
40 percent during that same period.
Meanwhile, for the majority of the year,
the spot cheese market at the Chicago
Mercantile Exchange (CME) has held
in a 20-cent range between $1.6400 and
$1.8400. One question that comes to
mind when looking at this is whether
cheese prices will sustain this range.
If not, what is going to cause a price
breakout? We’ve seen strong exports
this year in the dairy complex year over
year, but can that be enough? From
a business standpoint, the ability to
hedge these components has become
much more feasible with substantial
increases seen in open interest for
all dairy products, both futures and
options. Taking into account a better
ability to hedge forward and a world
that’s clearly ready, willing and able
to take on U.S. product, one can argue
that exports could cause a breakout of
this range.
A current snapshot of Spot EU and
Perspective:
WCMA
John Umhoefer is executive
director of the Wisconsin Cheese
Makers Association. He contributes
this column monthly for Cheese
Market News®.
Knowledge opportunities abound
With cheese prices trending favorably and reports of good product
movement as the holidays approach,
dairy manufacturers should take a
moment to focus on positive opportunities available this fall.
Wisconsin’s dairy infrastructure,
and organizations outside of Wisconsin, are offering education, financial
grants and technology transfer. And
many of these offerings are free.
Tracking all this assistance can be
tricky, so here’s a list of 10 opportunities for your organization:
1. International Dairy Show. It’s
here, so it’s top of the list. From Nov.
3-6, dairy manufacturers can walk the
aisles at McCormick Place in Chicago
to see more than 800 supplier exhibits
allied between the Process Expo and
International Dairy Show. The show
combines technology, education and
great networking, and it’s back in the Upper Midwest. Visit www.dairyshow.com.
2. UW River Falls Dairy Plant Fund
Drive. Fundraising is underway to rebuild the 33-year-old dairy pilot plant at
the University of Wisconsin River Falls.
New Zealand Cheddar (EU, $2.4200;
NZ, $1.9500) shows those at a premium
to U.S. spot cheese. Given that these
areas of the world don’t have a forward
futures curve for the time being, let’s
assume we add a 1-cent/pound cost of
carry going out through the end of 2014
to artificially create a curve. Using that
model, one could argue that the futures
curve for CME cheese futures in 2014
at a $1.7000-average is sitting at a sizeable discount to current international
prices. U.S. exporters don’t only have a
discounted forward curve vs. EU & NZ,
there also is a much greater ability to
hedge forward sales given the trend of
open interest in futures and options.
Two years ago the open interest for
cheese options was 426 (8.5 million
pounds); today it’s 9,174 (183 million
pounds). Futures have made a nice
jump as well, nearly doubling from
5,753 (115 million pounds) to 9,343
(186 million pounds).
But how can one hedge upside risk
brought on by booking fixed forward
sales? One particular trade that has
been coming up more often has been
the risk reversal. Essentially one can
buy a call and sell a put at the same
time to put a ceiling on cheese prices.
Assuming you do this trade against a
forward sale, you can use the cheese
options market to neutralize any upside
risk. The old adage that you “simply
can’t get anything done in cheese
options” is just not true anymore, and
the open interest proves it. Another
way to hedge this risk is to simply buy
futures, which again have seen sizeable increased participation. Where
have we seen this already? This year
nonfat dry milk (NDM) exports really
got moving in the third quarter with
futures following suit.
Starting with Global Dairy Trade
(GDT), we’ve seen a consistent level
of price for whole milk powder (WMP),
skim milk powder (SMP) and anhydrous milkfat (AMF). According to the
weekly Dry Milk Product Prices report
this year, WMP in the United States
reached a high of $2.000/pound in a
three week period between Aug. 24Sept.7. Looking at results of this year’s
GDT, we see highs for WMP get put in
north of $2.80/pound in late April/early
May. Switching gears into SMP, since
breaking through $1.600 by the middle
of March, we’ve seen the average spot
price of SMP get reported at $1.9772.
Getting up to $2.1149/pound on a spot
basis was something we saw in the
middle of August for SMP (at the same
time WMP was trading around $2.366/
pound). Here in the United States,
the price of nonfat both on the spot
market and the futures held around
the $1.6000s before starting to trend
higher around July. With the price of
international SMP holding above the
U.S. price, we’ve seen only a steady
rally in the U.S. nonfat futures market.
Turn to FAULMAN, page 9 a
This modest ask, $3 million, will expand
cheese, whey and ice cream processing
space, and all-new equipment will train
both students and industry personnel alike. For more information, visit
go.uwrf.edu/priorities.
3. CDR Dairy Waste Water Short
Course. The Wisconsin Center for
Dairy Research (CDR) has completely
rebuilt its waste water short course,
offering a one-day training Nov. 12
with strong emphasis on new regulations from Wisconsin’s DNR and EPA
regarding phosphorus and nitrogen.
Visit www.cdr.wisc.edu/shortcourses/
waste for more information.
4. WMMB Expos. The marketing
powerhouse Wisconsin Milk Marketing Board displays all its services and
staff at an expo for dairy manufacturers Nov. 12 in Rothschild, Wis., Nov.
13 in Green Bay, Wis., and Nov. 14 in
Madison, Wis. Register online for this
free day of education and connections
at www.wmmb.com/cheese_companies/ExpoRegistration.aspx.
5. WDATCP Export Seminar. Gain
insights into dairy product exporting
from the Wisconsin Department of
Agriculture, Trade and Consumer
Protection Nov. 12 in Pewaukee, Wis.
This free seminar features discussions
on export challenges, importer expectations, market research resources
and export paperwork. The one-day
session is free, but attendees must
pre-register with Lisa Stout at lisa.
[email protected].
6. Management Skills. Now in its
fifth year, Wisconsin Cheese Makers
Association’s Management Skills
for Dairy Professionals certificate
program hosts its second training
module Nov. 19-20 in Madison. The
University of Wisconsin’s Executive
Education program executes this
four-module, eight-day training for
dairy plant managers and supervisors.
It’s not too late to join this year’s
training, and finish training next fall.
Visit www.wischeesemakersassn.org/
high-performance.html.
7. i6 Grant. CDR is aggressively
pursuing technology transfer of
university research to industry after
earning a national i6 grant from the
U.S. Department of Commerce. CDR
is rolling out a new Proof of Concept
Center, combining technology transfer and business resources to push
university ideas into the hands of
processors and entrepreneurs. For
more information, visit www.cdr.wisc.
edu/i6challenge.
8. DBA Annual Business Meeting.
Learn the challenges and opportunities facing Upper Midwest dairy
producers at the annual meeting of
the Dairy Business Association in
Turn to UMHOEFER, page 9 a
7
NEWS/BUSINESS
Natural Dairy Products Corp. completes relocation of headquarters, plant to Newark, Del.
NEWARK, Del. — Natural Dairy
Products Corp. completed the relocation of its headquarters and plant
from Avondale, Pa., to Newark, Del.,
Oct. 25.
Delaware Gov. Jack Markell, Bernice Whaley, deputy director,Delaware
Economic Development Office, and
other state and local officials were at
a ribbon-cutting event marking the
company’s move to Newark.
Ned MacArthur, president and
founder of Natural Dairy Products,
launched the company in 1994 after
experiencing challenges in trying to sell
organic milk as a farmer. Along with his
father, Norman, MacArthur developed
a system to process and sell the dairy
products.
“When Ned hit a wall in the farming
business, he innovated and started his
own company,” Markell says.
DFA, Select Milk sign deal over natural gas
CHICAGO — Dairy Farmers of America
(DFA) and Select Milk Producers recently signed an agreement with AMP
Americas that will allow the dairy cooperatives to convert a portion of their
diesel needs to compressed natural gas
(CNG) by working with haulers to convert their fleets to CNG-powered trucks.
Under the agreement, AMP-Trillium,
a joint venture between AMP Americas
and Trillium CNG, will build seven
public fueling stations and lease the
cooperatives new CNG trucks that will
travel more than 13.2 million miles per
year, servicing routes throughout Texas.
The stations, which will be built in the
Texas cities of Waco, Amarillo, Harrold,
Sweetwater, Weatherford, Kerrville and
Midland, will initially fuel 40 new Class-8
Kensworth and Peterbilt CNG sleeper
trucks, a number that will double over
the course of the agreement.
The deal is estimated to eventually
displace carbon emissions equal to
removing 2,400 cars per year from the
road and save the supply chain $1.50 to
$2.00 in fuel savings on every gallon sold.
CNG is about 40 percent less
expensive than diesel, according
to AMP Americas. Because it is the
cleanest-burning fossil fuel, CNG
vehicles require less vehicle maintenance and have a longer engine
life, the energy company adds. CMN
Natural Dairy Products brought
19 full-time position to its new
30,000-square-foot facility and has plans
for additional growth in the future. The
company’s brand, “Natural by Nature,”
includes butter, milk, yogurt, buttermilk, cream and other goods made with
milk from 22 certified organic dairy
farms in Pennsylvania.
“We’re proud to call Newark home,
and we’re excited at the prospect of
future growth in Delaware,” MacArthur
says.
Natural Dairy Products received
a $140,169 Delaware Strategic Fund
performance grant for the creation
of jobs as well as a $134,831 capital
expenditure grant.
Whaley says Natural Dairy Products
is a great addition to Delaware’s business community not only because of
its ongoing growth but also because of
its commitment to high standards of
operators.
“Natural Dairy Products has secured
an impressive amount of certifications
for both efficiency and cleanliness for
its new facility,” Whaley says. “Based
on their investment in this new building, and their plans for the future of
the company in Newark, we know that
they are dedicated to Delaware.” CMN
Another E. coli case linked to Gort’s Gouda
SALMON ARM, British Columbia —
The Public Health Agency of Canada this
week announced it has added another
confirmed case of illness in Manitoba
linked to product from Gort’s Gouda
Cheese Farm, Salmon Arm, British Columbia. The investigation now includes
27 confirmed cases of E. coli O157:H7
illness — 12 in British Columbia, 10 in
Alberta, two in Saskatchewan, two in
Manitoba and one in Quebec.
The individuals became ill between
mid-July and late-September. One of
the patients in British Columbia died
as a result of the E. coli infection. All
other patients have recovered or are
recovering.
Gort’s Gouda in September issued a recall of several of its cheeses.
Following testing with government
authorities, the company was cleared
Oct. 18 to again sell all of its pasteurized
cheese as well as its raw milk cheese
made prior to May 27, 2013.
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8
NEWS/BUSINESS
Independent report looks at Fonterra’s response during whey protein concentrate recall
AUCKLAND, New Zealand — The
findings of an independent inquiry
into Fonterra’s precautionary recall of
whey protein concentrate 80 (WPC-80)
earlier this year were released this week
along with recommendations for the
cooperative to adopt.
The Fonterra board-commissioned
independent inquiry made 33 recommendations to improve and build on
changes already underway to address
the issues that led to the WPC-80 precautionary recall and affected Fonterra’s
responses to the event.
The inquiry found that a number
of factors, including lack of senior
oversight of crucial decisions, prob-
lems with tracing potentially affected
product and belated escalation of the
issue, contributed to the incident in
August this year.
“Fonterra is a high-quality organization with talented and dedication
people. The WPC-80 precautionary
recall let them down,” says Jack Hodder, who led the inquiry team. “There
were shortcomings in a number of areas,
which, compounded by a number of
events and coincidences, converged to
create this significant issue.”
Hodder says the findings and recommendations do not indicate any
fundamental problems but do point to
a range of improvements Fonterra can
make to become a better company.
Fonterra CEO Theo Spierings says
the report was wide-ranging and thorough, providing Fonterra management
with important in-depth observations
and recommendations.
“The independent report findings
and recommendations are consistent
with our own approach to strengthening
the cooperative and renewing trust and
confidence among our many and varied
stakeholders. For example, we have
recently tightened our already rigorous food safety and quality controls,”
Spierings says.
“We have learned lessons from
what has been a difficult experience,
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subsequently found to be a false alarm.
We understand the anxiety caused at
the time to our customers, regulators,
shareholders and other stakeholders,
both in New Zealand and around the
world, and especially parents concerned
for the welfare of their children,” he
adds. “Fonterra is emerging from this
experience with a culture of developing
more transparency, accountability and
retaining utmost focus on food safety
and quality.”
The independent inquiry was led by
a legal team from Chapman Tripp, coordinated by senior partner Hodder and
independent experts Gabrielle Trainor,
a Sydney, Australia-based specialist in
crisis management and communication, and international dairy consultant
Jacob Heida of the Netherlands.
Fonterra’s board of directors plans
to meet again with the independent
inquiry committee in nine months,
and again in 18 months, to review the
progress that has been made against
the recommendations.
For more information and to
read the full report, visit http://
wpc80-inde-report.fonterra.com. CMN
Danone, Abraaj
Group partner to
acquire Fan Milk
PARIS — Danone recently announced a
partnership agreement with The Abraaj
Group, an investor operating in growth
markets, to join in the acquisition of Fan
Milk International, a manufacturer and
distributor of frozen dairy products and
juices in West Africa.
Since it was established more than
50 years ago, Fan Milk’s distribution
network has grown significantly. It
currently operates in the markets of
Ghana, Nigeria, Togo, Burkina Faso,
Benin and the Ivory Coast. The company’s 2012 sales totaled approximately
$166 million.
“This transaction represents a
major step in Danone’s expansion in
Africa,” says Emmanuel Faber, co-chief
operating officer, Danone. “Fan Milk
is a company with a unique business
model driven by a neighborhood sales
and distribution platform working
through 31,000 independent vendors.
Danone is already present in North and
South Africa, and we will now be able
to develop the dairy product market in
West Africa.”
The Abraaj Group previously had
announced its agreement to acquire
100 percent of Fan Milk through one
of its funds in June 2013. Abraaj and
Danone now respectively will acquire
a 51- and 49-percent stake in Fan Milk
International. Under the agreement,
Danone in the coming years will gradually acquire a controlling stake in the
business.
The partners expect to complete the
transaction by the end of this year. CMN
9
GUEST COLUMNISTS
UMHOEFER
Continued from page 6
Madison, Dec. 3-4. A highlight: WCMA
hosts the U.S. Dairy Export Council,
Glanbia Foods, Artisan Cheese Exchange and CDR for a look at dairy
export opportunities. Visit www.
widba.com/events.
9. Dairy Processor Grants. Wisconsin Gov. Scott Walker introduced
$400,000 in new innovation grants
into Wisconsin’s state budget this
year, and a description of this opportunity will roll out from the Wisconsin
Department of Agriculture, Trade &
Consumer Protection in December.
Industry leaders, meeting recently,
urged WDATCP to target grants toward food safety audit assistance,
new plant technologies, waste water
FAULMAN
The question that has been raised
when looking at this has been what was
the driver of the international market
holding steady and U.S. prices rallying? One thing that has been looked
at is the strong demand coming from
international buyers. Total dairy exports
from August2012-August 2013 have on
average come in 15.05 percent higher
year over year, with the highest yearover-year increases seen in June, July
and August. Taking a closer look at the
NDM/ SMP exports in that June, July
and August period, there was an average
increase of 34.7 percent. I think it’s safe
to say that with prices holding considerably higher, overseas folks looked to
the United States to meet their needs.
How does the futures and options
market fit into this? In the past year
the ability to use the nonfat futures and
options market has made tremendous
strides. In 2011 the combined open
interest of nonfat futures and options accounted for 5 percent of the total nonfat
crop through August. Comparing that to
our current data (through August) for
this year that combined open interest
now accounts for 18 percent. Looking at
these numbers compared to NDM/SMP
exports this year, I would argue that
this increase in open interest helped
facilitate some of this export business.
So what can this mean for cheese moving forward?
We’ve seen how high international
prices for SMP made the United States
a competitive exporter for NDM/SMP
with the year-over-year increases we
saw in June, July and August. At the
moment, our overseas neighbors in the
EU and Oceania are sitting on some
high prices with respect to current U.S.
cheese prices. What we do know is that
regardless of price, the ability to hedge
your risk when booking forward sales
has grown exponentially and can be a
part of anyone’s business model. CMN
research, whey product development
and plant expansions. Grants may be
as large as $50,000 and will be offered
to manufacturers of all sizes.
10. The Cheese Expo. The largest
expo focused on cheese, whey and butter in the Western Hemisphere is set
for April 22-24, 2014, in Milwaukee.
More than 85 percent of exhibits are
sold and online registration for the
expo and hotels is now live. Wisconsin Cheese Makers Association and
CDR host the expo and seminars,
and walking the exhibit floor remains free for dairy manufacturers
and processors. Visit www.cheese
expo.org for more information. CMN
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The views expressed by CMN’s
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*These observations include
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to be reliable, but no independent
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therefore their accuracy and completeness cannot be guaranteed.
Opinions and recommendations
expressed are the opinion of the
authors and are subject to change
without notice. The risk of loss in
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10
NEWS/BUSINESS
L.A. County Fair’s Los Angeles International Dairy Competition medal winners announced
POMONA, Calif. — Medal winners
of the 2013 Los Angeles International
Dairy Competition, held in conjunction with the Los Angeles County Fair,
recently were announced.
Judging took place at the fairgrounds in Pomona, Calif., starting
Aug. 10. Gold medals were awarded to
products scoring 98-100 points, which
were deemed “an outstanding product
of superior character.” Silver medals
were awarded to products scoring 95-97
points, which were considered “a very
good product with special qualities.
Products scoring 92-94 points were
considered “a well-made product” and
received bronze medals.
For full results, visit www.lacountyfair.com/2013/entertainment/competitions.asp. Gold medal-winning
products in each class included:
• Cultured Butter
CROPP Cooperative, La Farge, Wis.,
Organic Butter, Cultured European
Style.
Sierra Nevada Cheese Co., Willows,
Calif., SNCC Organic Vat Cultured
European-Style.
• Salted Butter
Ralphs Grocery Co., Compton, Calif.,
Pasteurized Butter.
Rumiano Cheese Co., Crescent City,
Calif., Creamy European-style butter.
Organic Butter, Salted Pasture.
• Sweet Butter (unsalted)
Calif., Creamy European-style unsalted
butter.
• Brick, Muenster
Joseph Farms Cheese, Atwater,
Calif., Muenster.
• Cheddar, Aged (1-2 years)
Vermont Farmstead Cheese Co.,
South Woodstock, Vt., Governor’s
Cheddar.
• Cheddar, Mild (0-3 months)
Ralphs Grocery Co., Compton, Calif.
(2): Mild Cheddar, Medium Cheddar.
Joseph Farms Cheese, Atwater, Calif., Mild Cheddar Cheese (cow’s milk).
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• Colby
• Cottage Cheese
Saputo Dairy Foods USA, Lincolnshire, Ill. (6): Organic Lowfat Cottage
Cheese; Large Curd Cottage Cheese;
Organic Small Curd Cottage Cheese;
Natural Lowfat Cottage Cheese; Lowfat
Cottage Cheese; Small Curd Cottage
Cheese.
Hollandia Dairy, San Marcos, Calif.,
Lowfat.
(3): Small Curd; Lowfat Small Curd;
Pineapple.
• Edam
South Woodstock, Vt., SugarHouse
Edam.
• Flavored Cheeses with Sweet or
‘Dessert’ Condiments
Sartori Co., Plymouth, Wis., Raspberry Tart Ale.
South Woodstock, Vt., Blueberry WindsorDale.
• Flavored Hard Cheeses
Rumiano Cheese Co., Crescent
City, Calif., Dry Monterey Jack with
peppercorns.
South Woodstock, Vt., AleHouse Cheddar.
• Flavored Pasteurized Process
Cheeses
Thiel Cheese & Ingredients LLC,
Hilbert, Wis. (2): Brie with Cranberries;
Cheese with Pimento Peppers.
• Flavored Semi-Soft Cheeses
Calif., Garlic and Herb Monterey Jack
(cow’s milk).
• Flavored Semi-Soft Goat’s Milk
Cheeses
Calif., Bella Capra Jalapeno Goat
Cheese.
• Flavored Spreadable Cheeses
Smith’s Country Cheese Inc.,
Winchendon, Mass., Gouda with Horseradish Spread.
• Gouda, Flavored
Arla Foods Production LLC, Basking
Ridge, N.J. (2): Gouda with Chipotle
Pepper; Gouda with Smoked Black Peppercorn.
Winchendon, Mass., Gouda with Salsa.
• Havarti
Ridge, N.J., Creamy Havarti.
South Woodstock, Vt., BrickHaus Tilsit.
• Havarti, Flavored
Ridge, N.J. (2): Jalapeno Havarti; Dill
Flavored Havarti.
Winchendon, Mass., Havarti with Dill.
• Mozzarella, Part Skim
Cacique Cheese, City of Industry,
Calif.
• Open Class Hard Cheeses
Turn to OPEN, page 11 a
11
NEWS/BUSINESS
OPEN
Vella Cheese Co., Sonoma, Calif. (2):
Asiago; Mezzo Secco.
Sartori Co., Plymouth, Wis.: Nutty,
creamy, buttery finish; Fruity, creamy,
crumbly.
South Woodstock, Vt. (2): WindsorDale,
Windsor Blue.
Calif., Cacique Queso Enchilado.
• Open Class Semi-Soft Cheeses
Calif., Manchego (cow’s milk).
• Open Class Soft Cheeses
Lake Country Dairy, Turtle Lake, Wis.
(2): Thick & Smooth Mascarpone; Rich
& Creamy Mascarpone.
Saputo Dairy Foods USA, Lincolnshire, Ill., Kefir Cheese.
• Parmesan
Sartori Co., Plymouth, Wis.
• Pepper Flavored ‘American’ Style
Cheeses
Hot Pepper Jack.
Calif., Pepper Jack (cow’s milk).
Vella Cheese Co., Sonoma, Calif.,
California Daisy Cheddar with Jalapeno.
South Woodstock, Vt. (2): Cracked
Pepper WindsorDale; Hot Pepper
WindsorDale.
• Pepper Flavored Cheeses
Calif., Organic Pepper Jack.
• Queso Asadero
Calif.
• Queso Cotija
Calif.
• Queso Oaxaca
Calif.
• Queso Panela
Calif., Cacique Queso Panela.
• Quesos Frescos
Calif., Queso Fresco,
• Quesos para Fundir
Calif., Queso Blanco Fresco.
• Semi-Soft Goat’s Milk Cheeses
Calif., Caprae Raw Milk Goat Cheddar.
• Smear Ripened Hard Cheeses
Cowgirl Creamery, Point Reyes Station, Calif., Wagon Wheel - Alpine-style
cheese.
• Smoked Cheeses
South Woodstock, Vt., Smokehouse
Tilsit.
Calif., Smoked Mozzarella - whole milk
• Soft Goat’s Milk Cheeses
Calif., Bella Capra Chevre.
• Spreadable Cheeses
Organic Spreadable Cheeses - Cream
Cheese.
(5): Neufchatel Lowfat Cream Cheese
Bar; Soft Cream Cheese; Lite Cream
Cheese Cup; Whipped Cream Cheese;
Cream Cheese Bar.
• Grade A Cultured Buttermilk
Alta Dena Certified Dairy LLC, City
of Industry, Calif., Lowfat Buttermilk.
Turner Dairy Farms, Pittsburgh,
Whole Cultured Buttermilk.
• Grade A Liquid Yogurt, Flavored
Calif. (8): Yonique Strawberry Banana;
Yonique Mango; Yonique Prune with
Cereal; Yonique Pina Colada; Yonique
Pecan with Cereal; Yonique Strawberry;
Yonique Guava; Yonique Strawberry
Banana with Cereal.
• Grade A Half and Half
Organic Grade A Half and Half.
Safeway LA Milk, City of Commerce,
Calif.
Hollandia Dairy, San Marcos, Calif.
• Grade A Pasteurized 1-percent
Lowfat Milk
of Industry, Calif..
Turner Dairy Farms, Pittsburgh.
Hollandia Dairy, San Marcos, Calif..
• Grade A Pasteurized 2-percent
Reduced Fat Milk
• Grade A Pasteurized Chocolate
Flavored Lowfat Milk
Flavored Milk
Whole Chocolate Milk.
Safeway LA Milk.
Flavored Nonfat Milk
Nonfat Chocolate Milk.
• Grade A Pasteurized Goat Milk
Sumerhill Dairy, Hanford, Calif.,
Grade A, Pasteurized Goat Milk.
• Grade A Pasteurized Heavy
Cream 36-percent Milkfat
• Grade A Pasteurized Light/Table
Cream 18-percent Milkfat
Turn to L.A., page 12 a
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12
NEWS/BUSINESS
Zwirner Equipment Co. opens new business with decades of experience, focus on service
HARTSVIllE, Tenn. — Zwirner Equipment Co. (ZEC) opened for business
here in September, but Eric Zwirner,
company owner and president, has
more than 30 years of experience in
the stainless steel machinery business and a reputation for putting the
customer first.
ZEC offers new and reconditioned
stainless steel machinery, engineering, parts, refurbishment, repairs,
transport and field installation of
equipment for the dairy, food processing, beverage, brewing and pharmaceutical industries. The facility in
Hartsville, Tenn., maintains an extensive inventory of parts on site that en-
ables orders to be expedited to ensure
minimal down time.
“We’ve always felt that we need to
be a full-service company. We need to
be everything to everybody,” Zwirner
says. “If we sell a piece of reconditioned
equipment to somebody, we also have
to be able to service that equipment.”
Zwirner entered the stainless steel
equipment business working for his
father, Chris, who founded Heritage
Equipment Co. in Ohio in 1982. Zwirner
purchased the business from his father
in 1996 and ran it for 13 years before
he sold it 2009.
“I didn’t think I’d ever get back
into the industry, but it’s in my blood.
It’s all I’ve ever done,” Zwirner says.
“We’re not going to change our focus.
My dad’s focus was to take care of the
customer at any cost. I have the same
old-school philosophy that we’re going
to do whatever it takes to get the job
done. If we can’t be there when the
customer needs us, then what are we
here for?”
In addition to the staff of fabricators and machinists who are on site in
Hartsville, ZEC also is able to tap into
its network of business partners to
help customers across the country —
whether it be for installation, repair
or refurbishment of stainless steel
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“It’s a nationwide service. Being in
business for 30 years, we’ve created
some wonderful relationships,” Zwirner
says. “If I need some piping done in New
England, I can call someone to go in and
do that piping project.”
ZEC also can recondition and repair
customer-owned equipment before or
after its installed.
“If a customer purchases a piece
of used equipment, they can have it
trucked here, and we’ll recondition
that equipment before it goes into the
plant,” Zwirner says. “It saves them time
and money to do the trouble shooting
on equipment and any special fabrication work before that equipment is
installed.”
Additionally, ZEC is a distributor of
several lines of new equipment, including: stainless steel storage tanks, mixing
tanks, processing tanks, clean-in-place
tanks, high-temperature short-time balance tanks, silo tanks and kettles, a full
range of pumps, heat exchangers, flow
control parts and fittings.
“The majority of our business will be
rebuilt and reconditioned equipment,
but we’ve expanded on the new equipment side as well,” Zwirner says.
Throughout three decades in business, Zwirner’s focus hasn’t shifted from
customer service.
“Customers want to get things
done as simply as possible,” Zwirner
says. “They want to call one person who can do it all.”
CMN
L.A.
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Call Us at (615) 680-3312
Connect with Us on Facebook.com/ZwirnerEquipment
For more information please visit www.zwirnerequipment.com
Calif., Cacique Crema Mexicana.
• Grade A Pasteurized Milk
Organic Grade A Pasteurized Milk,
Whole.
Clover Stornetta Farms, Petaluma,
Calif., Organic Farms Organic Vitamin
D Milk.
Grade A Pasteurized Milk.
Calif., Vitamin D.
• Grade A Pasteurized Nonfat/Fat
Free Milk
Clover Stornetta Farms, Petaluma,
Calif., Clover Organic Farms Organic
Fat Free Milk.
Calif..
• Latin American/Hispanic Style
Cream (Crema)
Turn to CREMA, page 14 a
13
NEWS/BUSINESS
Customers are more accepting of private
label products, including milk, report finds
DENVER — Private label brands
continue to grow in popularity among
shoppers, and milk is among the
private label products customers are
most willing to purchase, according to
a report from the Integer Group and
M/A/R/C Research.
The report, “The Checkout: Private Label Edition,” found that more
than one-third of shoppers are purchasing more store brand goods than
they did last year. Of that group, one
in three shoppers said they probably
will purchase even more in the future.
Medicine topped the list of private label products that customers
are most willing to purchase, and
milk came in a close second with
61 percent of consumers expressing
willingness to purchase it.
The report explains that while
more than half of American shoppers (54 percent) named quality as
their top preference when shopping
for everyday products, less than a
third said name brands are of better
quality or more reliable than private
label goods. However, 56 percent of
shoppers have the perception that
national brand packaging is more
attractive than its private brand
counterpart.
“Shoppers realize that name
brands no longer guarantee better
quality and there is a significant
decline in the gap between private
label and brand name over the past
few years,” says Craig Elston, senior
vice president of insight and strategy, Integer Group. “When it comes
to differentiating the product itself,
packaging might be the only thing
left for name brands to stand out.
Packaging affects shoppers’ perceptions of the product and influences
their decision. It’s an area where
name-brands have a competitive
edge.”
Only 29 percent of the survey’s
respondents feel strongly that national brands are of better quality, down from 36 percent last year
and 43 percent in 2010. In addition, 45 percent of shoppers believe
that national brands have more
new products, variety and innovations than private brands. CMN
Urschel International opens new facilities in
Lisboa, Portugal and Ober-Mörlen, Germany
VALPARAISO, Ind. — Urschel International Ltd., the European division
of Urschel Food Cutting Equipment
Co., continues its global expansion
with Urschel International Portugal
and Urschel International Germany
both moving into new, larger facilities in Lisboa, Portugal, and OberMörlen,Germany.
The new facility in Portugal is
twice the size of the previous facility.
“This increased space allows us
to deliver the best service to our
growing number of customers and
demonstrate the wide range of Urschel cutting machinery available to
them,” says Helena Gomes, international sales manager and exhibitions
manager, Urschel International.
Urschel International Portugal
now features a divided, dedicated
product test-cutting facility, a parts
inventory area, a parts service center
as well as sales and administrative
offices. The parts service center
enables authorized Urschel inspection and repair of cutting machinery.
Routine inspection and maintenance
of these components by Urschel
trained technicians also add to plant
operations efficiency and deter costly
downtime, the company adds.
“We work with food processors to
assist them with their specific cutting
requirements,” Gomes says.
Meanwhile, Urschel Germany also
outgrew its previous location, which
it occupied since 1998.
“Our staff has grown, and the
Urschel line of cutting equipment
continues to expand,” says Christel
Böhmer, branch manager, Urschel
International Germany. “The new facility has been renovated completely
to our specifications. The new office
is more than twice the size of the
old office with plenty of surrounding
property for additional parking and
deliveries.”
The building features a new
reception area, conference room,
office areas, parts service center
and a product test cutting facility/
inventory area.
“We welcome customers to take a
tour of our new facility, and to schedule a test cut of their product while
they are visiting,” Böhmer says. CMN
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For more information please visit www.urschel.com
14
NEWS/BUSINESS
CREMA
Calif. (4): Crema Salavadorena; Crema
Mexicana Agria; Crema Ranchero Con
Sal; Crema Ranchero Natural.
• Manufacturing Cream 36-percent
Milkfat
• Other Fluid Milk/Cream
of Industry, Calif. (2): 10-percent Vanilla Ice Cream Mix; Sweetened Vanilla
Manufacturing Cream.
• Pasteurized Pressurized Cream,
Cans
• Chocolate Ice Cream (full fat),
Category I
Thrifty Ice Cream, El Monte, Calif.,
Chocolate.
Safeway Phoenix Ice Cream, Phoenix, Milk Chocolate.
Category II
Chocolate Paradise.
with Nuts, Candy, Cookies, and/or
Fruit
Chocolate Brownie.
Safeway Phoenix Ice Cream, Phoenix
(2): Rocky Road; Extreme Moose Tracks.
Chocolate Cookie Crumble.
• Custard or French Vanilla Ice
Cream, Categories I, II or III
French Vanilla.
French Vanilla.
• Frozen Yogurt Lowfat, Bulky Fruit
Flavored (with fruit)
Safeway Phoenix Ice Cream, Phoenix, Greek, Mixed Berry.
• Frozen Yogurt Lowfat, (no fruit
added)
Safeway Phoenix Ice Cream, Phoenix, Greek, Honey.
• Frozen Yogurt Nonfat, Bulky
Fruit Flavored (with fruit)
Thrifty Ice Cream, El Monte, Calif.
(2): Strawberry; Blueberry Cheesecake.
• Frozen Yogurt, Vanilla
The Big
Cheese
Custom Process Equipment
Controls & Automation
www.millerbernd.com
320.485.2685
“A Tradition of Innovation…Since 1933”
For more information please visit www.millerbernd.com
Frozen Yogurt - Vanilla
• Fruit Sorbet
Safeway Phoenix Ice Cream, Phoenix, Raspberry.
• Ice Cream (full fat), Other
Flavors
(9): Chocolate Chip; Butter Pecan; Cotton Candy; Mint n’ Chip; Mocha Almond
Fudge; Pistachio Nut; Pecan Praline;
Bubble Gum; Birthday Cake.
(5): Butter Pecan; Creme Brulee; Peanut Butter Cup; Peanut Butter Honey;
Salted Caramel Butter Pecan.
(6): Banana Split; Best of Both; Orange
Swirl (Scream); Mint Chocolate Chip;
Bubble Gum; Fudge Swirl (Marble).
El Monte Dairy, South El Monte,
Calif. (3): Butter Pecan; Pumpkin;
Peppermint.
Dr. Bob’s HandCrafted IceCreams,
Pomona, Calif. , Strawberries with Sour
Cream and Brown Sugar.
• Ice Cream (full-fat), Other Fruit
Flavors
(2): Strawberry Banana; Black Cherry.
• Ice Cream Novelties, Bars and
Sandwiches
(14): Sandwich - Chocolate Chip; Fun
Daze Sundaes (8 ct.) - Vanilla Fudge;
Vividly Vanilla; Sammies - Mini Vanilla
(16 ct.); Sandwich - Original, Vanilla;
Vanilla Sunday Cone (4 ct.); Arctic Blasters - Strawberry Shortcake Bars; Arctic
Blasters - Fat Free Fudge Bars; Vanilla
Ice Cream Cups (12 ct.); Sundae Cups
Variety (8 ct.); Arctic Blasters - Crispy
Bars; Vanilla; Sundae Cone - Vanilla;
Vanilla Caramel Sundae Cone (4 ct.).
(3): Vanilla; Neapolitan; Cookies n’
Cream.
La Michoacana, Modesto, Calif. (2):
Mango; Strawberry.
• Light Plain or Vanilla Ice Cream,
with Nuts, Candy, Cookies or Fruit
Strawberry Swirl.
• Lowfat Chocolate, Category III
Chocolate.
• Lowfat Plain or Vanilla Ice
Cream, with Nuts, Candy, Cookies
or Fruit
(2): Fudge Swirl; Strawberry Swirl.
• Lowfat Vanilla, Category II
Low Fat Vanilla.
• Nonfat Chocolate, Category III
Chocolate.
• Plain or Vanilla Ice Cream (fullfat), with Nuts, Candy, Cookies or
Fruit
(5): Moose Tracks; Cinnamon Horchata;
Cookie Dough; Cherry; Dulce De Leche.
(4): Chocolate Chip; Coconut Pineapple;
Cookies n’ Cream; Cherry Chip.
Turn to WINNERS, page 15 a
15
NEWS/BUSINESS
WINNERS
(6): Triple Brownie; Snickerdoodle;
Fun Munch Cookies & Cream; Caramel
Sweet Surprise; Black Walnut; Fried
Ice Cream.
• Premium Chocolate Ice Cream,
More Than 12-percent Fat,
Category I
Sugar Mama Desserts, Castro Valley, Calif.
• Premium Chocolate Ice Cream,
More Than 12-percent Fat, Other
Fruit Flavors
Mamey; Angel’s Kiss.
• Premium Vanilla Ice Cream, More
Than 12-percent Fat, Category I
Safeway Phoenix Ice Cream, Phoenix, Vanilla Bean.
Vanilla Bean.
• Reduced Fat Chocolate, Category
II
Chocolate.
• Reduced Fat Plain or Vanilla Ice
Cream, with Nuts, Candy, Cookies
or Fruit
(8): Vividly Vanilla; Blueberry Pomegranate; Fun Munch Cookies & Cream;
Cherry Cordial; Mint Chocolate Chip;
Southern Butter Pecan; Rocky Road;
Peanut Butter Fudge Swirl.
• Reduced Fat Vanilla, Category II.
(2): Artisan Vanilla Bean; French Silk.
• Sherbet
(2): Mango; Lime.
Strawberry; Mango.
(5): Lemon Sherbet; Orange Sherbet;
Pineapple Sherbet; Rainbow Sherbet;
Raspberry Sherbet.
(5): Rainbow Sherbet; Mango Sherbet;
Pineapple Sherbet; Orange Sherbet;
Lime Sherbet.
• Strawberry Ice Cream, Category I
Strawberry.
• Strawberry Ice Cream, Category III
Calif., Strawberry.
• Strawberry Italian Gelato,
Category I
Sugar Mama Desserts, Castro Valley,
Calif., Strawberry Gelato
• Vanilla Ice Cream, 10-percent
Butterfat, Category I
Safeway Phoenix Ice Cream, Phoenix, French Vanilla.
Butterfat, Category II
Calif., Vanilla.
Safeway Phoenix Ice Cream, Phoenix, Home-style Vanilla.
10-percent Vanilla.
Butterfat, Category III
Vividly Vanilla.
• Grade A Latin American/Hispanic
Style Sour Cream (Creama)
Saputo Dairy Foods USA, Lincolnshire, Ill. (3): Crema Natural; Cream
Especial; Crema Mexicana.
• Grade A Light Sour Cream/Sour
Half and Half
Saputo Dairy Foods USA, Lincolnshire, Ill. (2): Natural Light Sour Cream;
Light Sour Cream.
• Grade A Nonfat Sour Cream
Saputo Dairy Foods USA, Lincolnshire, Ill.: Nonfat Sour Cream.
• Grade A Sour Cream
Saputo Dairy Foods USA, Lincolnshire, Ill., Natural Sour Cream.
• Other Sour Cream
Saputo Dairy Foods USA, Lincolnshire, Ill., Creme Fraiche.
• Yogurt, Greek Style Flavored
Calif. (6): Blueberry; Raspberry; Honey;
Vanilla; Lemon; Mango.
(2): Blueberry; Vanilla.
• Yogurt, Greek Style Plain
Calif.
• Yogurt, Unflavored with Fruit on
the Bottom, Lowfat
(5): Peach; Black Cherry; Blueberry
Pomegranate; Cherry/Vanilla; one additional product.
• Yogurt, Plain, Unflavored, Lowfat
Calif.
• Yogurt, Pre-stirred Flavored or
Bulky Blended, Lowfat
(7): Pina Colada; Strawberry Banana;
Strawberry; Plain; Mango Pineapple;
Lime; Lemon.
Calif. (2): Vanilla Bean; Mango.
(3): Strawberry; Raspberry; Strawberry
Banana.
• Yogurt, Pre-Stirred Flavored or
Bulky Blended, Nonfat
Ralphs Grocery Co., Compton, Calif. (3): Vanilla Bean; Vanilla; one additional product. CMN
For more information please visit www.wowlogistics.com
16
NEWS/BUSINESS
Restaurant index declined in September amid dampened sales, customer traffic levels
WASHINGTON — As a result of softer
sales and traffic levels and restaurant
operators’ dampened outlook for the
economy, the National Restaurant
Association’s Restaurant Performance
Index (RPI) declined for the fourth
consecutive month in September.
The RPI, a monthly composite index
that tracks the health of and outlook
for the restaurant industry, stood at
100.2 in September, down 0.3 percent
from a level of 100.5 in August. Despite
the recent declines, the RPI remained
above 100 for the seventh consecutive
month, which signifies expansion in
the index of key industry indicators.
“The RPI’s September decline was
due in large part to softer same-store
sales and customer traffic readings,
which were down from stronger levels
in August,” says Hudson Riehle, senior
vice president of the Research and
Knowledge Group for the Association.
“In addition, restaurant operators’
confidence in the economy continued
to deteriorate, which was likely due to
the fact that the government shutdown
and debt ceiling debates occurred during the midst of the survey’s October
fielding period.”
The RPI is constructed so that the
health of the restaurant industry is
measured in relation to a steady-state
level of 100. Index values above 100
indicate that key industry indicators
are in a period of expansion, while
index values below 100 represent a
period of contraction for key industry
indicators. The index consists of the
Current Situation Index and the Expectations Index.
The Current Situation Index measures current trends in same-store
sales, traffic, labor and capital expenditures. It stood at 99.9 in September,
down 0.7 percent from a level of 100.7
in August. September marked the first
time in six months that the Current
Situation Index fell below 100, which
represents contraction in the current
situation indicators.
For more information please visit www.whitehall-specialties.com
Forty-one percent of restaurant
operators reported a same-store
sales gain between September 2012
and September 2013, down from 53
percent who reported higher sales in
August. In comparison, 40 percent of
operators reported a decline in samestore sales in September, up from 33
percent in August.
Restaurant operators also reported
a dip in customer traffic levels in
September. Thirty-three percent of
restaurant operators reported higher
customer traffic levels between September 2012 and September 2013,
down from 45 percent who reported a
traffic gain in August. Meanwhile, 44
percent of operators reported a decline
in customer traffic in September, up
from 38 percent in August.
Although sales and traffic levels softened, restaurant operators
continued to report positive capital
spending levels. Fifty-seven percent
of operators said they made a capital
expenditure for equipment, expansion
or remodeling during the last three
months, the fifth consecutive month in
which a majority of operators reported
expenditures.
The Expectations Index, which
measures restaurant operators’ sixmonth outlook for same-store sales,
employees, capital expenditures and
business conditions, stood at 100.5 in
September — up slightly from a level
of 100.4 in August. Although September represented the 11th consecutive
month in which the Expectations Index
stood above 100, restaurant operators
are not as bullish as they were during
the first half of the year.
Thirty-four percent of restaurant
operators expect to have higher sales
in six months (compared to the same
period in the previous year), down
slightly from 36 percent last month
and the lowest level in 11 months.
Meanwhile, 13 percent of restaurant
operators expect their sales volume
in six months to be lower than it was
during the same period in the previous year, compared to 16 percent last
month.
Restaurant operators also are less
optimistic about the direction of the
economy. Only 19 percent of restaurant
operators said they expect economic
conditions to improve in six months,
down from 23 percent last month.
Meanwhile, 28 percent of operators
said they expect economic conditions
to worsen in the next six months, up
from 22 percent last month and the
highest level in nine months.
Despite an uncertain outlook for
the economy, a majority of restaurant
operators are planning for capital
expenditures in the months ahead.
Fifty-two percent of restaurant
operators plan to make a capital
expenditure for equipment, expansion or remodeling in the next six
months, up from 45 percent who
reported similarly last month. CMN
17
NEWS/BUSINESS
Data Specialists Inc. grows with dairy industry over 30 years, offers real-time solutions
By Rena Archwamety
ELKHORN, Wis. — When Richard
and Sherrie Mertes founded Data Specialists Inc. (DSI) in 1983, the small
startup worked primarily on custom
programming solutions for various
manufacturing industries. A year later,
the company was contracted by a cheese
manufacturer to complete a producer
payroll software project that a previous
contractor was unable to finish. Seeing
an unfilled need in the dairy industry,
the Mertes’ made a conscious decision
to focus on the dairy and dairy-related
food industry, which now makes up 100
percent of DSI’s clients.
“At that time, most of the work was
being done manually,” Sherrie Mertes
says. “There was a huge need not only
for producer payroll software, but other
applications that were unique to the
dairy industry.”
DSI now offers total enterprise resource planning (ERP) systems, and its
customers can range from $15 million
to $1 billion companies. Its software
is installed in more than 120 plants
nationwide. The company can sell its
programs by module and routinely
interface it to other systems; DSI also
can sell an entire suite of products based
on customer needs and requirements.
Mertes says one of the biggest unique
demands from the dairy industry comes
from the procurement of milk, and
tracking and tracing liquids by component. DSI’s software programs allow
processors to determine the value of the
milk from butterfat content and other
lab test components at the load by load
level or batch by batch level.
Among the challenges in designing
software for dairy processors, particularly in recent years, is the rapid change
in the industry, Mertes says.
“The only constant in dairy is
change,” she says. “Instead of just
milk, ice cream, butter and standard
products, today there’s an increasing
Ehrmann Commonwealth Dairy opens new
100,000-square-foot yogurt plant in Arizona
CASA GRANDE, Ariz. — Ehrmann
Commonwealth Dairy has opened
Ehrmann Arizona Dairy here, a
100,000-square-foot yogurt processing
plant on a 27-acre site.
Headquartered in Brattleboro,
Vt., Ehrmann Commonwealth Dairy
produces Greek-style and traditional
yogurt for a number of retailers and
also markets them under its own Green
Mountain Creamery brand.
“The response to our products in
the marketplace has been incredible,”
says Thomas Offitt, CEO, Ehrmann
Commonwealth Dairy. “Not only has our
original facility in Brattleboro grown,
we have seen a clear interest in current
and potential clients for us to provide
similar products and services for the
central and western part of the country.”
Ehrmann Arizona Dairy will employ
about 110 people in its first year of
operation.
“Casa Grande is the ideal location for our expansion, due to its
superior infrastructure, dedicated
workforce and abundant milk supply,” says Benjamin Johnson, vice
president and chief financial officer,
Ehrmann Commonwealth Dairy. CMN
variety of products being developed —
from whey products and energy drinks
to yogurts — and they can come from
within a single plant. Cheese processors
might also make ice cream, butter or
fluid bottled milk.”
Mertes adds that DSI has seen companies invest larger portions of their
budgets into information gathering
systems. This is being driven by factors
including federal and state mandates,
recall traceability, customer satisfaction, and above all, profitability.
Now in its second generation of
ownership, with sons Ryan and Aaron
Mertes joining the company in 1999
and 2004 respectively, DSI has focused
much of its recent work on real-time
data capture and reporting.
“People want to be less reactive
and more proactive,” says Ryan Mertes,
president and CPA, DSI. “By getting
data faster, they can see what trends
are, and cut something off today instead
of waiting three days. If the process
isn’t being done right, you can see it
right away and make changes to save
operational dollars.
“DSI has devoted much of its recent
research and development to improving
data capture. The goal is to minimize
efforts to get data into the system and
maximize the value coming out in usability, reliability and timeliness,” he
adds. “For example, our customers can
set up e-mail reports to themselves or
suppliers whenever they want, so things
can happen automatically, on an alerttype basis.”
Celebrating its 30th anniversary
this year, DSI continues to grow and
innovate with the dairy industry and
its demands. Within the last two years,
the company has doubled its staff, and
it recently opened an additional office in
Mukwonago, Wis., not far from its main
offices in Elkhorn, Wis. The new location
will support employees the company has
hired for development, installation and
training, customer support, network
engineering and plant floor integration.
For its future developments, Ryan
Mertes says DSI is heading toward
the more predictive side of data in its
programs. In 2014, it plans to launch a
liquid scheduling module where users
can set up routes to track farm pick-ups
all the way to the plant in real time, communicating with haulers and customers
about the status of loads. DSI also is
providing on-time reporting and alerts
for when a product arrives and when it
is nearing shelf life, to reduce shrink.
Sherrie Mertes says bringing sons
Ryan and Aaron into the family business has brought in new ideas as well
as built confidence in DSI’s client base
that the company is looking toward the
future. She notes that the company
currently has more than 200 years of
combined dairy experience and product
development.
“I would say the No. 1 thing driving
customers to us is that our people are
dairy consultants,” she says. “They have
knowledge of the depth of the dairy industry, and our products are developed
solely for the industry. Our research and
development dollars are invested totally
in dairy and food.”
Ryan Mertes adds that DSI employees are world-class and devoted to
getting things done for their customers.
“As we’re growing, we want to keep
that family culture and doing what is
right by the customer,” he says. “We
want our customers to know we’re in
this together and are going to get them
to where they need to be, whether it’s
five years or 15 years from now.” CMN
WE SERVICE
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with quality scientific equipment
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UDY Corporation
201 Rome Ct.,
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PH: 970.482.2060
FAX: 970.482.2067
EMAIL: bill@udyonecom
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NEWS/BUSINESS
USTR seeks public comments on technical,
sanitary barriers to trade, due Nov. 15
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WASHINGTON — The Office of the U.S.
Trade Representative (USTR) in the Oct.
23 Federal Register requested public
comments to assist its Trade Policy Staff
Committee (TPSC) in identifying significant standards-related and sanitary and
phytosanitary barriers to U.S. exports.
USTR will use the comments in its
2014 reports on technical barriers to
trade and on sanitary and phytosanitary
measures.
The technical barriers to trade
(TBT) report sets out an inventory of
standards-related non-tariff barriers to
U.S. exports. The report also provides
a valuable tool in enforcing U.S. trade
laws and strengthening the rules-based
trading system, USTR says.
To assist USTR in the preparation of
the 2014 TBT report, commenters should
submit information related to standardsrelated measures, including standards,
technical regulations and conformity
assessment procedures. Such measures
should constitute significant foreign
trade barriers to U.S. exports, USTR says.
Broadly, standards-related measures are documents and procedures
that set out specific technical or other
requirements for products or processes
as well as procedures to ensure that
these requirements are met. Standardsrelated measures comprise standards,
technical regulations and conformity
assessment procedures, such as man-
datory processor or design standards,
labeling or registration requirements,
and testing or certification procedures.
The sanitary and phytosanitary
(SPS) report sets out an inventory of
SPS barriers to trade. This inventory
facilitates U.S. negotiations aimed at
reducing or eliminating these barriers.
Generally, SPS measures are measures applied to protect the life or health
of humans, animals and plants from
risks arising from additives, contaminants, pests, toxins, diseases or diseasecarrying and causing organisms.
SPS measures can take such forms
as specific product or processing
standards, requirements for products
to be produced in disease-free areas,
quarantine regulations, certification
or inspection procedures, sampling
and testing requirements, healthrelated labeling measures, maximum
permissible pesticide residue levels and
prohibitions on certain food additives.
Public comments are due by Nov.
15. Submissions can be made online
at www.regulations.gov under docket
number USTR-2013-0034 (TBT) or
USTR-2013-0033 (SPS).
For more information, contact
Jane Doherty, director of Sanitary
and Phytosanitary Affairs, USTR, at
202-395-6127 or Jennifer Stradtman,
director of Technical Barriers to
Trade, USTR, at 202-395-4498. CMN
TRADE
and Canada, whose market size and
potential for U.S. dairy exports could
be significant.
“In TPP the countries we believe
would offer the greatest export opportunities to U.S. companies are Canada
and Japan. TPP represents a historic
opportunity to open up those tightly
guarded markets,” says Shawna Morris,
vice president, trade policy, National
Milk Producers Federation (NMPF)
and U.S. Dairy Export Council (USDEC).
In addition to better market access,
the U.S. dairy industry is looking for
enhanced sanitary and phytosanitary
(SPS) enforcement in the TPP agreement to guard against unscientific
non-tariff barriers, as well as language
in the intellectual property and market
access chapter regarding common food
names that would allow cheese and
other foods to be marketed throughout
TPP countries.
These three goals — market access,
SPS enforcement and protection of common food names — also are what the
U.S. dairy industry would like to see in
the Transatlantic Trade and Investment
Partnership (TTIP), recently launched
between the United States and European Union.
TTIP was formally launched this
summer with its first round of negotiations in Washington. A second round
that had been scheduled in October in
industry representatives say they are
especially looking forward to the possibility of increased trade with Japan
Turn to TALKS, page 19 a
19
NEWS/BUSINESS
TALKS
Brussels, Belgium, was postponed due to
the U.S. government shutdown. A third
round is set for December, though the
dates have not yet been released. The
Senate Finance Committee this week
held a hearing on TTIP, which included
testimony in support of the agreement
from representatives from FedEx, the
Montana Grain Growers Association, Eli
Lily and Co. and Lilly Bio-Medicines, and
the National Chicken Council.
IDFA has noted that while the U.S.
dairy industry exported $5.2 billion
worth of products last year, exports to
the EU were only $88 million, while
the EU exported $1.3 billion in dairy
products to the United States.
“The tremendous dairy trade deficit
we face with the EU boils down to two
elements — much higher dairy tariffs
and pervasive nontariff barriers to our
products,” Morris says. “We believe that
a successful TTIP must fully address
both elements. That means not only
tearing down EU dairy tariff walls but
also undertaking the much harder work
of removing the constantly evolving barrage of unjustified EU trade barriers.”
In this agreement, the U.S. dairy
industry is paying particular attention
to issues surrounding geographical
indications and common food names.
“We know through a number of
public statements that the EU will be
attempting to claw back generic names,
including common cheese names,
as part of this,” Hough says. “We are
strongly opposed to any clawback in any
market. We have made efforts to make
our unyielding position on this clear to
U.S. negotiators.”
Morris says USDEC has already been
working hard to address this issue, and
adds that press reports recently indicated that Greece wants to use TTIP
to address the use by U.S. companies
of the term “Greek yogurt.”
“This is entirely unacceptable in our
view,” she says. “The focus of a free trade
agreement must remain on removing
barriers to trade and competition, not
imposing new ones. For example, any
discussions in this area should more
rightfully be focused on things like
re-establishing the opportunity to sell
American-made Parmesan and Feta
into the EU.”
Morris says USDEC has provided extensive documentation publicly through
the International Trade Commission
and U.S. Trade Representative (USTR)
hearing processes as well as through
“The tremendous dairy
trade deficit we face
with the EU boils down
to two elements —
much higher dairy
tariffs and pervasive
nontariff barriers
to our products.”
Shawna Morris
NATIONAL MILK
PRODUCERS FEDERATION
confidential venues to USTR and USDA.
As it did in the TPP negotiations, USDEC plans to also educate Congress
and its trading partners on U.S. dairy
goals. USDEC’s president and senior
vice president of trade policy sit on the
USTR/USDA trade advisory committee,
and USDEC has actively participated in
the majority of TPP negotiating rounds.
Morris says USDEC plans to continue to
stay intensively engaged until all elements in the agreement are finalized.
“Between TPP and TTIP, we have
virtually all of the largest dairy traders
and some of the most lucrative potential
import markets at the table,” Morris
says. “In TTIP we have a remarkable
opportunity to potentially reverse the
current $1 billion trade deficit between
the U.S. and the EU. If TTIP successfully
removes dairy tariffs and concurrently
tackles the various non-tariff barriers
and unjustified requirements that the EU
imposes on our products, we could make
significant headway in that market.”
Hough says IDFA will be participating informally at the December TTIP
round to meet with various stakeholders
and make sure its position is understood. IDFA also has been extensively
engaged in the TPP negotiations, attending three of the rounds and speaking to U.S. negotiators on a daily basis.
In both TTP and TTIP, Hough says, IDFA
works closely with other dairy industry
members, including NMPF and USDEC,
to present a unified front and pull
together on issues that are important
to the industry.
“IDFA feels the United States has
fabulous fundamentals for dairy,” Hough
says. “We feel the United States could become one of the principal dairy exporting
platforms in the world. The goal of IDFA
is to remove friction from international
trade so the U.S. dairy industry can
leverage those fundamentals.” CMN
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20
NEWS/BUSINESS
HEALTHY
lack of regulatory clarity in how those
terms are defined.
Viorst works as an independent
public affairs consultant and has spent
years working with some of the largest
consumer packaged goods producers in
the world, as well as policy makers on
Capitol Hill. Dougherty also has spent
decades working in public affairs, almost
exclusively in the food and beverage industry. Today he owns and operates the
public affairs firm Dougherty Dialectic.
“There’s been a very interesting
evolution underway over the last 40
years surrounding food policy. It’s called
‘foodie-ism,’ and it has to do with the rise
of food safety and nutritional concerns
among consumers,” Dougherty says.
Increasing consumer interest in food
ingredients and processing methods
can be attributed to a number of factors. Viorst says the advent of social
media and other online communication channels that spread information
quickly have played a role. The rise
in influential bloggers who are at the
forefront of packaged food discussions
also have contributed. Smart phones,
which allow consumers to research
PEOPLE
product claims and company histories
while standing in the dairy isle, also
have had a significant impact.
While the transition from consumer to
foodie has happened over decades, data
show that the change has been more dramatic in recent years. A recent report by
Technomic, an information and insights
provider, says that 64 percent of consumers reported that healthy foods were
important to them in 2012, compared to
just 57 percent who reported the same in
2011. Also, more than half of consumers
say they look for buzzwords such as local,
organic, natural and sustainable as well
as package descriptors such as reduced
salt, lowfat and low sugar.
“More consumers than ever before tell
us that eating healthy and paying attention to nutrition is important,” says Darren Tristano, vice president, Technomic.
“However, there’s a shift happening in
terms of what actually defines healthy
for them. We’re seeing more consumers
gravitate toward health-halo claims —
such as local, natural and organic as well
as whole-wheat and free range.”
Another healthy buzzword that has
gained popularity among consumers
is “fresh.” Today, almost half of every
meal prepared in kitchens and restaurants across the United States contain
Turn to CLAIMS, page 21 a
Built
Land O’Lakes’ Carol Kitchen named female
exec of the year by Women in Agribusiness
ARDEN HILLS, Minn. — Carol Kitchen, senior vice president and general
manager of global dairy ingredients,
Land O’Lakes Inc., was named female
executive of the year by the Women in
Agribusiness national advisory board.
Kitchen, who has worked at Land
O’Lakes for 15 years, received the award
during the Women in Agribusiness Summit held Oct. 24 in Minneapolis.
“In her career at Land O’Lakes, and
particularly as an officer and member of
our senior strategy team, Carol has had
a significant impact on both our business and our culture of mentoring,” says
Chris Policinski, president and CEO,
Land O’Lakes. “She translates her innovative approach to driving our global
business into supporting her colleagues
and developing future leaders. Carol is a
strong advocate for women in leadership
roles in food and agribusiness, and she
fosters a deep commitment to collaboration and growth. We are very pleased
to see her contributions recognized by
others in the industry.”
Kitchen has held a variety of positions at Land O’Lakes and has more
than 20 years of cooperative experience.
In January 2012, she joined the Land
“It is an honor to be
the inaugural recipient
of this award.”
Carol Kitchen
LAND O’LAKES
O’Lakes dairy foods division to lead
the company’s global dairy ingredients
business. Previously, Kitchen served
as leader of corporate strategy, business development and international;
vice president of international; and
controller and director of strategy and
international development.
“It is an honor to be the inaugural
recipient of this award,” Kitchen says.
“Diversity of opinion matters — and
the different perspective women bring
to business challenges can strengthen
our businesses overall. We need to
engage women — and men — at all
levels to ensure women are supported,
mentored and encouraged to achieve
senior level leadership roles throughout
the food and agriculture industry.” CMN
Comings and goings … comings and goings
Chad Hamilton has been named senior vice president and general counsel
at Sargento Foods Inc., Plymouth, Wis.
Hamilton is the company’s first in-house
legal counsel and will be responsible for
setting up an in-house legal department
while providing ongoing counsel to the
company’s executive leadership team. He
will recommend steps to mitigate perti-
for you
nent business risks on a corporate-wide
basis. Hamilton also will manage all legal
aspects of the company’s business including contractual agreements, advertising,
intellectual property, co-development
agreements and litigation. Previously,
Hamilton served as chief legal counsel
at Swisslong HealthCare Solutions
and general counsel at JBS USA. CMN
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21
NEWS/BUSINESS
CLAIMS
at least one fresh ingredient because
consumers have become increasingly
leery of preservatives.
“This country wants fresh foods.
There’s no question about it,” says Harry
Balzer, chief industry analyst and vice
president, NPD Group. “Forty-eight
percent of every meal eaten in America
contains at least one thing that’s fresh
— whether it’s fresh bread, fresh lettuce
or fresh tomato.”
Many dairy companies are in a good
position to capitalize on the new brand
of consumers.
Nasonville Dairy, for example, recently introduced a new line of Omega-3
enriched cheese under the “Healthier
for You” label produced for Omega
Valley Farmers LLC, a new division
of Heartland Cooperative Services,
Dorchester, Wis.
Heartland Cooperative Services
developed a proprietary feed blend that
contains flaxseed and other natural grains
that produce increased levels of Omega-3s
in cow’s milk without affecting flavor, the
cooperative says. Omega-3s, which are
typically found in fish or plant foods, are
said to promote cardiovascular wellness
and provide other health benefits.
Before taking the product to market,
however, the company began by conducting lab tests and enlisting medical
professionals to vet the results and
health claims. The process can be time
consuming, but it’s thorough.
“We’re building on awareness with
the medical community, so that takes
quite a while,” says Ken Heimen, master
cheesemaker and co-owner, Nasonville
Dairy. “Omega-3s are literally measurable, so anyone can take it to a lab and
see if it’s actually higher. That kind of
confidence in consumers is a big deal.”
The statistics are clear when it
comes to consumer demand for healthy
foods and sustainable production, but
questions remain about the definitions of many healthy buzzwords that
are used. Lack of regulatory action in
clarifying those definitions can create
challenges for companies.
“One of the biggest concerns that
most food companies have is not regulatory action — but inaction on the part
of the FDA to put a stake in the ground
and define what terms like ‘all natural’
mean,” Dougherty says. “Food companies want action from the FDA, but it’s
not coming.”
That gray area can lead to varying
interpretations. It also can leave companies open to public relations quagmires,
or even litigation. Dougherty and Viorst
say they are familiar with two dozen
lawsuits filed in the last 18 months over
marketing claims related to all natural,
organic or GMO-free products.
“If somebody takes your product to a
lab and finds out that 99.9 percent is all
natural but 0.01 percent is synthetic, you
could be facing litigation,” Viorst says.
A number of dairy processors recently faced litigation for use of the term
“evaporated cane juice” on ingredient
listings, Viorst adds.
An FDA draft guidance on the issue
concluded that “sweeteners derived
from sugar cane syrup should not be
listed in the ingredient declaration by
names which suggest that the ingredients are juice, such as ‘evaporated cane
juice.’ FDA considers such representations to be false and misleading.”
“When yogurt makers start listing
sugar on their label as something other
than sugar, the perception is that they’re
trying to pull something over,” Viorst
says. “Consumers can immediately
share these opinions and perspectives
across a number of channels.”
Additionally, health halo claims also
can put a “target” on companies because
there are “food activists” who consider
claims like “all natural” or “organic” as
an invitation to challenge the integrity
of a product or its marketing claims,
Dougherty adds.
When it comes to using those popular
marketing terms, Viorst and Dougherty
have a simple recommendation to dairy
companies: stay true to yourself and
your products.
“We are not there to advocate that
everyone gets on the bandwagon of
local and organic food to comply with
food trends,” Dougherty says. “A small
cohort of people who are really passionate about these issues are driving the
debate across the country. Be who you
are and don’t apologize for it. If you want
to be all natural, locally-sourced and
have your products made in a natural
way, that’s great. If not, that’s fine, too.”
The best approach, Dougherty adds,
is for companies to be transparent about
their products and ready to engage in
discussions with consumers about them.
Another recommendation, Viorst
adds, is for companies to bring together
leaders from various divisions and departments — supply chain management,
legal, quality control, public relations, —
on a regular basis to discuss products and
marketing efforts being used to sell them.
“These people oftentimes aren’t
talking to each other regularly,
and it can help to get them all in
the same room,” she says. CMN
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22
NEWS/BUSINESS
EMPIRE
processes, resulting in the creation of
204 new jobs.
Empire State Development, New York’s
economic development agency, assisted
Empire Specialty Cheese Co. with its expansion project by providing $650,000 in
Excelsior Job Program tax credits.
“We are grateful for the Excelsior
Jobs Program tax credits we will receive
from New York State,” says Antimo Caparco, owner, Empire Specialty Cheese
Co. “This support allows us to provide
new jobs in a larger facility and expand
our product line.”
Empire Specialty Cheese has pur-
chased the former AFA meat processing
plant in Ashville, N.Y., in order to expand
its cheese production. The company has
been searching for an adequate location
to expand operations in southwestern
New York as its current location in Conewango Valley, N.Y., was no longer viable for
the growing business. An announcement
was held at the new plant, which will
make use of the formerly vacant building.
The project will involve building
renovation and the purchase of new
machinery and equipment. It will retain
46 full-time permanent employees and
will add 204 new jobs over five years after
the facility is completed next year. The
project also will create new demand for
local milk production and potentially reemploy workers at the facility that were
terminated less than 24 months ago.
“We welcome the Empire Specialty
Cheese Co. to Chautauqua County,” says
Chautauqua County Executive Gregory
Edwards. “We are especially happy to
have them because they are returning
a landmark building in the food industry
back into a vital manufacturing facility. It
will be a place where hundreds of people
will be able to find work and a paycheck
to bring home to their families.”
Empire Specialty Cheese Co. LLC
began in 2000. It presently makes
fresh Ricotta and Mozzarella. The
new plant will allow the business
to process and package cheese for
private label and expand its product
lines to include a wide variety of
cubed and shredded cheeses. CMN
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FARM BILL
Federation (NMPF), says the final farm
bill must provide farmers real stability
and not be a costumed disguise that
masks the serious problems that will
result if the House dairy program were
enacted.
“The Senate’s bipartisan Dairy Security Act is the only option that will
provide help to farmers when they need
it the most while also limiting taxpayers’
exposure through its market stabilization mechanism,” Mulhern says. “It’s an
important safety net to farmers when
they need it and not an underfunded
liability to the government when the
program is in operation.”
Mulhern adds that in contrast, the
proposal that emerged from the House is
“a bad trick: it would be fiscally irresponsible and ineffective. Lacking the Senate’s
market stabilization program, the House
approach would cause farmers to suffer
prolonged periods of poor margins while
taxpayers subsidize dairy processors
through artificially low milk prices.”
NMPF also joined more than
250 agriculture groups including
the National Farmers Union (NFU),
American Farm Bureau Federation
(AFBF), Dairy Farmers of America and
Western United Dairymen in a letter
sent this week to farm bill conference
committee members cautioning them
against ending provisions that would
reinstate permanent farm law from
the last century.
“For decades, the threat of reinstatement of the long-outdated policies
of the 1938 and 1949 acts have served
as a strong motivation for Congress to
enact new farm bills,” the letter says.
“Repealing those acts and making the
2013 Farm Bill commodity title permanent law could make it difficult to
generate sufficient political pressure to
adjust the commodity safety net provisions should conditions in production
agriculture change.”
The groups say they also fear a farm
bill without a meaningful nutrition title
will make it difficult, if not impossible,
for the House and Senate to reach a
bipartisan agreement on a final version
that can be signed by the president.
The House aims to cut $40 billion
from the Supplemental Nutrition Assistance Program (SNAP), but the Senate
bill proposes a cut of $4.5 billion.
Ahead of Wednesday’s meeting,
U.S. Sen. Kirsten Gillibrand, D-N.Y.,
a member of the Senate Agriculture
Committee, led a coalition of 38 of
her Senate colleagues urging farm bill
conferees to fight against cuts to SNAP.
“While we support efforts to improve
the integrity of the SNAP program, we
encourage conferees to reject all SNAP
eligibility changes designed to erect new
barriers to participation, preventing
millions of seniors, children and families from accessing food assistance,” the
senators wrote in a letter to farm bill
conference committee members. CMN
23
NEWS/BUSINESS
Butter Campaign
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Photo courtesy of Darigold Inc.
SEATTLE — As the race for Seattle mayor nears its Nov. 5 vote, Darigold recently unveiled replicas of the two leading candidates made entirely out of the
company’s butter. The live-size statues were commissioned as part of a Darigold
campaign asking, “Who’s the Better Butter Mayor?” in a race between incumbent
Mayor Mike McGinn and challenger, Washington State Sen. Ed Murray, D-Seattle.
The nearly life-size replicas each were made from 150 pounds of butter and
carved by artist Linda Christensen, who has carved replicas of the Minnesota
State Fair dairy princesses for the last 40 years. She carved the candidates in
Darigold’s walk-in cooler at its South Seattle headquarters, where they will
remain until election night. Darigold invited Seattleites, as well as residents
of Idaho, Oregon and Washington, to cast their ballots for their favorite butter
candidate at Facebook.com/Darigold until Nov. 1. Darigold says it will tally the
votes to declare a winning candidate, at least when it comes to who looks better in butter. The online poll participants also have a chance to win a “Mayoral
Treatment” grand prize package, which includes an overnight stay at the Monaco
Seattle’s Monte Carlo Suite, a $300 dinner gift card at the restaurant Crush, a
$400 Visa gift card and private transportation throughout the night.
CMN
Products: (not limited to)
Clean-in-Place (CIP)
Mix Tanks
Melt Systems
Process Piping Installation
HTST & Vat Pasteurization
HTST Balance Tanks
HTST Hold Tubes
VacuShear®
Flavor Vats
Batching & Blending Systems
Transfer Panels
Modular Process Systems
Water & Wastewater Management
Services Provided: (not limited to)
Process Engineering
Custom Design & Fabrication
Automation & Controls
Factory Acceptance Testing
Installation
Documentation
Start-up & Training
Clover Organic given non-GMO verification
PETALUMA, Calif. — Clover Organic Farms recently announced it
has achieved non-GMO (genetically
modified organism) verification. The
family-owned and operated dairy processor, which has long offered rbST-free
milk, received the verification for eight
of its organic dairy products from the
Non-GMO Project, a third-party verification and labeling organization for
non-GMO food and products.
“For three generations we have
always listened carefully to our customers,” says Marcus Benedetti, president
and CEO, Clover Organic Farms. “Our
company has a long history of taking
bold steps on dairy standards, and
non-GMO verification is another leap
forward in transparency around our
quality standards. GMOs are an issue
our customers are thinking a great deal
about, and this verification allows us to
show our commitment to meeting their
needs for the cleanest milk available.
We are very proud to be recognized as
non-GMO verified and believe this is
an issue that will continue to allow us
to engage in rich dialogue with our
customers going forward.”
The company’s first Non-GMO Project verified products include: Organic
Vitamin D Milk, Organic Low Fat Milk,
Organic Reduced Fat Milk, Organic Fat
Free Milk, Organic Heavy Whipping
Cream, Organic Half and Half, Organic
Low Fat Lactose Free Milk, and Organic
Reduced Fat Lactose Free Milk.
Clover Organic Farms plans to introduce updated packaging to retailers
soon, as well as additional Non-GMO
Project verified products in the near
future. Consumers can look for the
Non-GMO Project label on the front of
the Clover Organic packaging. CMN
201 S Wisconsin Ave Stratford WI 54484
Call today 888.258.2789
visit us at www.abprocess.com
For more information please visit www.abprocess.com
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Kate Neumeier Clarke, V.P. & COO, [email protected]
For more information please visit www.wagcheese.com
24
NEWS/BUSINESS
‘Traffic light’ labeling promotes healthy choices, Massachusetts General Hospital finds
BOSTON — A color-coded food labeling
system in a hospital cafeteria appears
to have increased customers’ attention
and encouraged purchases of healthy
foods, according to a recent report from
the Massachusetts General Hospital
(MGH) that appeared in the October
issue of Preventive Medicine.
In the study, investigators describe
customer responses to surveys taken
before and after the 2010 implementation of a system using green, yellow or
red “traffic light” labels to reflect the
nutritional quality of items.
“Several small, experimental studies
have suggested that ‘traffic light’ labels
can be an effective method of promoting
healthier choices, but there have been
few real-world studies of customers’
perceptions and purchasing behaviors
in response to this type of labeling,” says
Lillian Sonnenberg, MGH Nutrition and
Food Service and the corresponding author of the report. “Our results suggest
that these labels are an effective method
for conveying information about healthy
and unhealthy choices and for prompting changes in purchasing behavior.”
While many restaurants and other
foodservice locations now are posting calorie contents and make other
detailed information such as fat, cholesterol and sodium content available
on request, the researchers note that
interpreting this information requires
knowledge and skills that many do
For more information please visit www.adpi.org
not possess. In search of a simpler
system to encourage more healthful
purchases, MGH Nutrition and Food
Service put together a plan that started
with color-coding each item sold in the
main cafeteria — green for the healthiest items, such as fruits, vegetables
and lean meats yellow for less healthy
items, and red for those with little or no
nutritional value. Signage encouraged
frequent purchase of green items, less
frequent for yellow and discouraged
purchase of red items. Cafeteria cash
registers were programmed to record
each purchased item as green, yellow
or red, starting three months before the
labeling intervention began.
Previous reports from the MGH team
have described how the program — a
second phase of which included rearranging items in refrigerators to bring healthy
choices to eye level — increased sales of
green items while decreasing purchase
of red items. This latest paper reports
results of a survey taken during the month
before and two months after the labeling
intervention began in March 2010.
Research coordinators approached
customers who had just made purchases
and asked them to participate in a
brief survey. Participants were asked
whether they had noticed any nutritional information in the cafeteria or
on food labels, which factors most influenced their purchases, how often they
consider nutrition information before
making food choices, and how often
they “choose food that is healthy.” After
introduction of the color-coded labels,
respondents also were asked whether
they had noticed the labels and if the
labels had influenced their purchases.
During the baseline period before
the labeling intervention, 204 individuals completed the survey, and 243
did so in the weeks following. While
46 percent of respondents indicated
that health/nutrition was an important
factor in their choices at baseline, 61
percent did so after the intervention.
The percentage of those indicating
that they looked at available nutritional
information before a purchase doubled
from 15 to 33 percent, although there
was no significant difference in the
percentage reporting they usually or
always choose healthy foods. Respondents who reported noticing the new
labels bought a greater proportion of
green items and fewer red items than
did those who did not notice.
“While our results can’t give concrete information about customers’
nutritional knowledge, people were
more likely to indicate that health and
nutrition were important factors in their
decision when the labels were in place,
and those who noticed the labels were
more likely to purchase healthy items,”
Sonnenberg says. “Although we haven’t
directly compared these “traffic light”
labels to other systems, we can say that
these labels appear to be more effective
than the standard nutritional labeling
available on packaged products. The
strategy is simpler for customers to
understand at the point of purchase
and, once the appropriate labels for
each item are determined, is relatively
easy to implement.”
The labeling system — along with a
second phase of adjusting the positioning of items, which was not included in
the current study — are now in place at
all MGH foodservice locations.
Co-authors of the Preventive Medicine article include Susan Barraclough
and Emily Gelsomin, MGH Nutrition
and Food Services; Anne Thorndike,
MGH division of General Medicine;
Douglas Levy, Mongan Institute of
Health Policy at MGH; and Jason Riis,
Harvard Business School.
CMN
NEW PRODUCTS
25
FOR DAIRY MANUFACTURERS
GEA Niro RAY series of freeze dryers provides superior process, product quality to industry
HUDSON, Wis. — GEA Process Engineering Inc. now is offering a line of
GEA Niro RAY series of batch freeze
dryers for sanitary applications in the
food and dairy sectors.
GEA freeze drying solutions are
ideal for batch, continuous and sterile
applications, company officials say. The
freeze dryers have automatic control of
the drying cycle for each batch, and drying is carefully controlled through a wide
range from below freezing temperature
up to 130 degrees Celsius to ensure product quality while maintaining product
temperatures below 25 degrees Celsius.
Company officials also note that GEA
Niro has the expertise and research
facilities for pilot freeze drying tests,
and GEA service engineers are always on
hand to support production management
at startup as well as train factory staff.
The GEA Niro RAY series of batch
freeze dryers are available from labora-
these steps, and once they have completed
a full cycle there will be full integrity and
traceability between the batches, and
the equipment is guaranteed to have
been cleaned and washed according to
specifications,” company officials say.
Pedersen notes that the radiation
method with the RAY series of freeze
dryers allows for a more “even” transfer
of the heat.
“It’s similar to baking something
vs. frying it,” he says. “With radiation
freeze dryers, you have heat coming in
from all sides at an even rate and can
dry much faster.”
Deviprasad Pai, senior sales engineer, GEA Process Engineering, notes
that many ingredients producers now
are trying to make products with probiotic or prebiotic ingredients.
The RAY series of freeze dryers
yield higher survival rates for “live”
ingredients.
“Typically we see about 40-50
percent survival for live ingredients,
but with this technology we see 80-90
percent,” Pedersen adds.
The GEA Niro RAY freeze dryers are
made of stainless steel and designed as
cylindrical vessels with special attention
to operational efficiency and hygiene,
including the demand for full steam
sterilization and cleaning in place (CIP).
Pai also notes that the RAY series
of freeze dryers offers solutions for
the high level of hygiene that is being
requested for the new generation of
probiotics and lactic bacteria, as well as
various whey derivatives being produced
by major dairy ingredients producers.
“Customers in this business work
with the nutritional formula and pharmaceutical industry and are used to
fully CIP-able plants, and this is what
we are able to offer with the RAY Concept,” Pai says. “We’re able to combine
the efficiency of radiation drying plus
CIP and SIP (sterilization-in-place).”
For more information, visit
www.niroinc.com/food_chemical/
freeze_dryers.asp.
CMN
“With radiation heat
transfer, you’re better
able to control your
drying than with
contact heat transfer.”
Morten Pedersen
GEA PROCESS ENGINEERING
tory size units to large industrial sizes and
are designed to preserve the functionality, nutrient profile, shape, color, texture
and flavor in microorganisms including
bacteria, enzymes and dairy cultures, as
well as in fruits, vegetables and meat.
The “Ray Concept” freeze drying process is based on drying in a batch freeze
dryer with semi-automatic loading and
unloading of the trays from the freeze
dryer (RAY), the cleaning and sterilizing
cabinet (CSC) and the freezing cabinet.
The process uses manual transport of
single trolleys on an overhead rail system
between the emptying station, the CSC,
the freezing cabinet and the filling station, says Morten Pedersen, area sales
manager for GEA Process Engineering.
“This freeze drying technology uses
radiation heat transfer vs. contact heat
transfer,” Pedersen says. “With radiation heat transfer, you’re better able to
control your drying than with contact
heat transfer that is designed more for
pharmaceutical applications.”
He notes that the freeze drying
application is most suitable where
maintaining the bioactivity, structure
and properties of the original product
is important, such as with cultured or
fermented products.
The system consists of five main processing stations: freeze drying, cleaning,
tray cooling and storage, tray filling and
tray emptying (emptying station).
“Through the process, the freeze drying trays and trolleys move through each of
GEA Niro RAY™-125 Freeze Dryer for Production of Dairy Cultures.
GEA Niro Freeze Dryers for Sanitary Applications.
The GEA Niro RAY™ series of batch freeze dryers are available
from laboratory size units to large industrial sizes and designed
to preserve the original function, nutrient proƂle, shape, color,
texture and ƃavor in fruits, vegetables, meat, and microorganisms
(including bacteria, enzymes, and dairy cultures).
The GEA Niro RAY™ freeze dryers are made of stainless steel and
designed as cylindrical vessels with special attention to operational
efƂciency, safety including the demand for full steam sterilization
(SIP) and cleaning in place (CIP)..
Rendering of the advanced GEA
Niro RAY™-2 pilot scale freeze dryer
GEA Process Engineering
1600 O‘Keefe Road, Hudson WI, 54016
Gladsaxevej 305 - 2860 Søborg - Denmark
Phone: +1 715 386 9371, Fax: +1 715 386 9376 Phone: +45 3954 5454 Fax: +45 3954 5800
[email protected]
[email protected]
engineering for a better world
GEA Process Engineering
For more information please visit www.niroinc.com/food_chemical/freeze_dryers.asp
Reprinted with permission from the Nov. 1, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
26
NEW PRODUCTS
WITT Gas Controls LP releases new leak
testing system for cheese, food packages
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ALPHARETTA, Ga. — WITT Gas Controls LP has released the Leak-Master
Easy, which uses water and compressed
air to test cheese and other food packaging for leaks.
The company says the Leak-Master
Easy is suitable for testing almost any
stable and flexible food, pharmaceutical, industrial and consumer packaging, including vacuum packaging. The
test system enables small leaks to be
detected without any test gas or electricity, as it utilizes a Venturi nozzle
that requires compressed air instead
of a vacuum pump.
“WITT’s gas analyzers and leak
detectors play a critical role in the
quality, safety and shelf-life of dairy and
cheese products,” says Karin Newberry,
spokesperson, WITT Gas Controls. “We
provide both mobile and stationary
testing devices.”
The test packaging is placed in
the water-filled chamber and the air
space above the water level is evacuated using the Venturi nozzle. As the
immersed packaging inflates (due to
the resultant vacuum), air or filling gas
escapes at leaking points, bubbling up
in a clearly visible manner. WITT Gas
Controls says the tester can quickly and
easily determine whether and at what
point the packaging is leaking — all in
less than 30 seconds, the company says.
In contrast to automatic test devices
with electronic detector technology and
MILWAUKEE — Chr. Hansen has
released a new culture series for
Greek-style yogurt, “SoGreek,” which
is produced with a culture originally
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Karin Newberry
WITT GAS CONTROLS
signal processing, the optical sensor
of the Leak-Master Easy is the human
eye — always providing unambiguous
results, WITT Gas Controls adds.
In addition, the company says, operating costs are low because water and air
are used instead of expensive test gases,
such as helium. The installation and
operation are uncomplicated; the LeakMaster Easy requires no calibration
and little maintenance. The intuitive
operation also eliminates the need for
highly-trained experts, and the sturdy
acrylic housing is hygienic and easy to
empty and maintain, the company says.
Also, strength tests on the packaging
can be carried out in the dry chamber.
For more information visit www.wittgas.com.
CMN
Chr. Hansen offers new Greek yogurt culture
United Industries is the technology leader
manufacturing 100% laser-welded tubing!
100% Made
in the USA
“WITT’s gas
analyzers and
leak detectors play
a critical role in the
quality, safety and
shelf-life of dairy and
cheese products.”
Demanding application environments call for the highest quality tubing. It has been
proven that laser-welded tubing outperforms TIG welded tubes. United Industries
has been perfecting its laser welding capabilities since 1992. We are using a fourth
generation laser process that has set the standard for laser welded stainless
steel tubing.
1546 Henry Avenue • Beloit, Wisconsin 53511
Phone 608.365.8891 • Fax 608.365.1259 • www.unitedindustries.com
For more information please visit www.unitedindustries.com
isolated from the island of Crete.
SoGreek is designed to eliminate
powdery or chalky texture in fortified
yogurt while creating an authentic,
mild, high-protein product, the company says.
The SoGreek YoFlex culture series
is clean label and made with natural
ingredients, and the SoGreek nu-trish
culture is designed for fortified and
strained yogurt.
“The new SoGreek cultures, which
are also available with our welldocumented probiotic BB-12, contain
the best from two worlds: modern
high-performing yogurt cultures from
Chr. Hansen and an authentic Greek
culture from a strain collection from
the Agricultural University of Athens,”
says Morten Boesen, marketing manager, Chr. Hansen. “The university set
out to find and understand the cultures
used in authentic Greek/Mediterranean
artisanal dairy products. They visited
small producers and families around the
Aegean Sea to sample their homemade
recipes from when food was made pure
and simple. This work has led to the
discovery of the culture used in SoGreek,
which was isolated from an artisanal
Greek yogurt from the island of Crete
20 years ago.”
For more information visit www.chr-hansen.com.
CMN
NEW PRODUCTS
27
Delkor Systems unveils Cabrio Case for easy conversion to vibrant retail-ready display
ST. PAUL, Minn. — Delkor Systems
Inc. recently introduced Cabrio Case,
a new design that easily converts a corrugated shipping case to an attractive
retail-ready display.
Company officials say the case design also offers a cost-saving alternative
to tray/hood or regular slotted cases.
“The Cabrio Case has significant advantages over other retail-ready cases in
the market,” says Mike Wilcox, vice president of sales, marketing and aftermarket
services, Delkor. “A number of brand
owners and retailers have seen the case
and rate it among the most innovative
packaging ideas they’ve seen this year.”
Delkor officials say that many retailers are eager to employ retail-ready
cases in their stores because the containers can reduce labor requirements
for stocking while improving safety
and reducing product damage when
cases must be cut open. However, many
convertible cases can be difficult to
form due to tear strips, score lines and
other features that inhibit the ability of
packaging equipment to form the case.
Once opened in the stores, these
designs may have jagged tears or rough
edges that reduce retail shelf impact,
company officials add.
Delkor has recognized the growing
importance of retail-ready packaging in
the marketplace, says Dale Andersen,
president and CEO, Delkor. He notes that
in recent years, the company has developed numerous packaging and equipment types to meet the rising demand.
Delkor’s patent-pending Cabrio Case
Mettler Toledo
introduces new
X-ray inspection,
weighing systems
COLUMBUS, Ohio — Mettler Toledo Product Inspection Group has
released the Safeline X3301 X-ray inspection system and the Hi-Speed XS2
Checkweighter/D15 Conveyor combination, which have bulk and packaged
cheese applications.
Safeline X3301 combines a single
vertical X-ray beam and high-sensitivity
detector technology to allow the integration of a 20-watt X-ray generator,
which leads to improved user experience, lower operating costs and more
functional design, Mettler Toledo says.
The XS2 Checkweigher delivers
accurate weights over a wide weighing
range and provides ease of use and
flexible integration into production
lines. The company says that makes
the machinery ideal for new or existing
packaging lines, and combining it with
the D15 Precision Conveyor ensures efficient, trouble-free product transitions
onto and off the weighing system.
For more information visit www.mt.com.
CMN
RathGibson launches
Micro-Weld tubing
JANESVILLE, Wis. — RathGibson
Inc. will feature its new proprietary
Micro-Weld technology at Process Expo
in Chicago Nov. 3-6.
RathGibson produces stainless steel,
nickel, titanium and specialty alloy
tubing for use in dairy and other food
and beverage processing applications.
The company says its Micro-Weld laser
welding process ensures the integrity of
the weld seam, surface-finish consistency
and weldability of tubing that meets the
requirements of the dairy industry.
For more information
w w w. r a t h g i b s o n . c o m . C M N
manager and designer of the case.
Precuts on the front and sides of the
cases allow easy tear-away of the case
top, providing clean lines that enhance
the display, Delkor officials note. Meanwhile, a tear strip is used on the back of
the case, away from the customers’ view.
Sizes can be varied to match product
dimensions or rows of product loaded
into a case. In addition, the Cabrio Case
has no perforations around the corners
that could compromise the structural
integrity of the container.
For more information, contact
John Kalkowski at jkalkowski@
delkorsystems.com, call 651-348-6724
or visit www.delkorsystems.com. CMN
is based on a conventional flange-seal
case that is formed with angled flaps
that create a display that is open at
the front with a higher wall at the back.
The case is top-loaded and sealed. Once
opened, it is tilted forward to display
product on a shelf. The rear wall provides support for products presented in
flexible packaging.
This makes the Cabrio Case ideal
for products that must be loaded flat
for transit and then displayed upright,
company officials say.
“The Cabrio Case solves the problem of loading flat products that need
to be presented vertically for in-store
display,” says Rick Gessler, Delkor sales
OPTIMIZED
FOR
PROCESSED CHEESE
1"$,"(*/(
Del r Trayfecta® Former
Delkor
Delkor Capstone L Carton Lidder
The Delkor Trayfecta® Series
Formers and the Delkor Capstone L Series
Carton Lidder together provide the perfect solution
sol
olut
utio
i n to
create many retail-ready and food service package options.
When it comes to forming corrugated or paperboard cartons, Delkor Trayfecta Formers
are specifically engineered for maximum flexibility to accommodate a broad range of
package formats. The Delkor Capstone L Lidder is designed to form a graphic paperboard lid around a corrugate base, delivering a high quality printed package with added
structural integrity.
S E E U S AT
Booth 920
Visit Delkor’s booth at the Internation Dairy Show to see the
newest high-speed robotic case packer developed by Delkor for Tetra Pak.
To learn more, visit www.delkorsystems.com
' 0 3 . * / ( r - 0 " % * / ( r $ - 0 4 * / ( packaging innovation at work.
T
800-328-5558 delkorsystems.com
For more information please visit www.delkorsystems.com
28
NEW PRODUCTS
Caloris Engineering releases new evaporators
EASTON, Md. — Caloris Engineering
LLC says its new Concentrix MVR Evaporator line delivers the highest available
energy and operational efficiencies in
a compact design.
The Concentrix MVR Evaporator
line features models that can evaporate
up to 12,000 gallons of water per hour
at an efficiency of up to 20 gallons per
kilowatt.
“For years, we have built the best
custom evaporator systems for the
dairy and juice industries, and we will
continue to do so,” says Artur Zimmer,
president, Caloris Engineering. “Now,
our new compact line of evaporators
can be applied to an almost unlimited
set of industrial challenges.”
Caloris says its new dairy evaporators can process: skim milk, whole milk,
buttermilk,sweetened condensed milk,
whole whey (sweet and acid), Greek
yogurt whey, whey protein concentrates,
whey permeate and more.
To learn more visit www.caloris.
com or e-mail [email protected]. CMN
Biocatalysts enzymes have whey, cheese uses
BENSENVILLE, Ill. — Biocatalysts
Ltd. has released the Promod 782MDP
enzyme for whey processing applications and the Flavorpro 937MDP for
enzyme-modified cheese applications.
Promod 782MDP can be used for
the modification and hydrolysis of
food protein, or to decrease bitterness
of whey protein hydrolysates used in
powder mixes, acid beverages and
yogurt drinks, the company says. A
whey hydrolysate that is non-bitter
can be added at higher concentrations
without additional bitter-masking
agents.
Flavorpro 937MDP can be used to
produce a less bitter enzyme-modified
cheese. Biocatalysts says. Flavorpro
937MDP also is suitable for vegetarian,
kosher and halal products.
For more information visit www.biocatalysts.com.
CMN
Tetra Pak launches new whey filtration
system that turns waste into income
LAUSANNE, Switzerland — Tetra Pak
recently launched Tetra Alcross RO Lite,
a whey filtration system that helps smalland medium-sized dairies extract value out
of whey, which is often dumped as waste.
Whey is valuable when concentrated,
but the filtration technology needed to
do this previously had to be customized
and is too expensive for most small- and
medium-sized dairies, Tetra Pak says.
Tetra Alcross RO Lite is a standardized
filtration solution that is available in five
different sizes that are easy to install and
cost about 30 percent less than customized
alternatives.
The system uses a process of continuous reverse osmosis filtration to remove
excess water from the whey, tripling its
concentration while retaining all of the
dissolved salts, lactose, acids, proteins,
fats and bacteria. The concentrated whey
can then be sold to food processors as an
ingredient in a growing variety of products,
bringing a valuable income stream to the
dairy, while also reducing or eliminating
unnecessary transportation and waste
handling costs, Tetra Pak says.
“The Tetra Alcross RO Lite is a great
example of how we seek to deliver value
to our customers,” says Jaco Baron, food
category director-cheese, Tetra Pak. “This
cost-effective whey filtration solution helps
small- and medium-sized dairies compete
on more even footing with larger dairies
while also improving their profitability and
decreasing their environmental footprint.”
For more information visit www.tetrapak.com.
CMN
Ishida Co., Rice Lake Retail release WM-4000
RICE LAKE, Wis. — Ishida Co. Ltd. and
Rice Lake Retail Solutions have released
the WM-4000, a full- automatic tray wrapper
capable of speeds up to 35 parts per minute.
The WM-4000 offers an auto-sensing
feature that automatically detects tray
size and pre-stretches film for improved
package appearance, Rice Lake Retail
Solutions says. The full-size WM-4000
also weighs and labels each tray. In addition, its print and apply feature can be
modified to fit any package orientation.
For more information visit www.
ricelakeretail.com/wm4000. CMN
DairySpec FT
Next Generation of Dairy Product Analysis
Engineered for dairy laboratories and dairy processing facilities that
require highly reliable and accurate instrumentation for the analysis
of a wide range of fluid dairy products.
• Fat, protein, lactose, total
solids and many more
components
• Powerful software integrates
control, data collection,
archiving, and reporting
• Calibration assistance for
specific products
• Extensive remote diagnostic
and network functionality
• Bentley Instruments, serving
the Dairy Industry’s analytical
needs for over 30 years
BactoCount IBCm
A rapid test for total bacteria and somatic cell counts making it an ideal
and unique solution for any processing plant or laboratory in the quality
assessment of milk.
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29
EVENTS
PLMA’s 2013 Trade Show set for Nov. 17-19
ROSEMONT, Ill. — The Private Label
Manufacturing Association’s (PLMA)
2013 Trade Show will be held here at
the Rosemont Convention Center Nov.
17-19.
The theme of this year’s show will
be “The Place To Be” for manufacturers
and suppliers of store brand products.
This year’s trade show will be PLMA’s
largest ever with more than 2,300 exhibit
booths that feature thousands of products
across every food and beverage category.
Among the more than 4,500 visitors
who attend the event each year are
representatives of supermarkets, drug
chains, mass merchandisers, wholesale
clubs, convenience and specialty retailers as well as wholesalers, brokers,
importers and others.
Special features of this year’s PLMA
show will be a Pet Pavilion and PLMA’s
Idea Supermarket, which offers an opportunity to see store brand products
and packaging from more than 50
leading retailers across North America,
Europe, Asia and Latin America.
For more information or to register contact PLMA at 212-972-3131,
[email protected] or visit
www.plma.com.
CMN
International Pizza Expo is March 24-27
LAS VEGAS — The 30th International
Pizza Expo will be held here at the Las
Vegas Convention Center March 24-27.
This year’s international Pizza Expo
will feature new programs, speakers, a
30th birthday celebration and a panel
discussion on pizzeria operators building a craft beer program.
Keynotes will be delivered by celebrity guests Donatella Arpaia, judge on
the Food Network’s “Iron Chef,” and Sal
Basile and Francis Garcia, hosts of the
Cooking Channel’s “The Pizza Cuz.” Also,
Tony Gemignami, owner of Tony’s Pizza
Napoletana in San Francisco, will give
two presentations, and Dave Ostrander,
founder of the School of Pizzeria Management, will present advance-track
workshops for pizzeria operators.
In addition, a panel discussions will
focus on a number of topics, and a streetstyle 30th birthday party will be held.
For more information or to register visit www.pizzaexpo.com. CMN
Line up ... line up ... line up ... line up ...
Nov. 3-6, 2013, International Dairy
Foods Association (IDFA) International Dairy Show, Chicago. Contact Peggy Armstrong, 202-220-3508,
[email protected], website:
www.idfa.com.
Nov. 5-7, 2013: Safe Quality Foods
International Conference, Louisville,
Ky. website: www.sqfi.com
Nov. 6, 2013: Eastern Wisconsin
Cheesemakers & Buttermakers Association Annual Convention, Appleton,
Wis. Contact: Barb Henning, e-mail:
[email protected].
Nov. 7-8, 2014: Informa Fall
Outlook Conference, Memphis, Tenn.
Contact: Karen Hayes, 901-766-4479,
e-mail: karen.hayes.informaecon.com,
website: www.informaecon.com.
Nov. 11-12, 2013: Penn State
University College of Agricultural
Sciences’ Science and Art of Cheese
Making Short Course, University Park,
Pa. Website: http://foodscience.psu.
edu/workshops.
Nov. 12, 2013: Wisconsin Center for
Dairy Research and the University
of Wisconsin-Madison Department
of Food Science Dairy Waste Water
Short Course, Madison, Wis. Website:
www.cdr.wisc.edu/shortcourses/waste.
Nov. 12-14, 2013: Cornell University
Department of Food Science Extension
Advanced Cheesemaking Workshop,
Ithaca, N.Y. Contact: Janene Lucia,
Cornell University Department of Food
Science Extension, 607-255-2892, email: [email protected], website: http://
foodscience.cornell.edu/cals/foodsci/
extension/extension-calendar.cfm.
Nov. 17-19, 2013: Private Label
Manufacturing Association 2013
Trade Show, Rosemont, Ill. Contact:
212-972-3131, e-mail: [email protected],
website: www.plma.com.
Nov. 19, 2013: TechHelp Principles of Industrial Cheesemaking Workshop, Twin Falls, Idaho.
Contact: Paula Peterman, phone:
208-364-6188, website: www.reg
online.com/Register/Checkin.
aspx?EventId=1270618.
Nov. 19-21, 2013: Fi Europe & Ni
2013, Frankfurt, Germany. Website:
www.fi-europe.eu/prregister.
Dec. 2, 2013: Center for Food
Safety and Regulatory Solutions (CFSRS) Workshop, Houston. Website:
www.cfsrs.com.
Continued on page 30 a
For more information please visit www.tetrapak.com/usprocessingequipment
30
EVENTS
Professional Dairy Producers of Wis. Business Conference is March 12-13 in Madison, Wis.
JUNEAU, Wis. — The Professional
Dairy Producers of Wisconsin (PDPW)
will hold the 2014 PDPW Business
Conference at the Alliant Energy
Center in Madison, Wis., March 12-
13. The theme will be “Exceeding
Excellence.”
PDPW says the conference will
bring together leaders who are passionate and engaged in the dairy
industry — farmers, dairy suppliers,
veterinarians, academia, future dairy
leaders and more.
In addition to educational breakout sessions, keynote speakers and the
Hall of Ideas trade show, PDPW also
has added a large equipment show.
For more information or to register
visit www.pdpw.org, call 800-9477379 or e-mail [email protected]. CMN
Line up ... line up ... line up ... line up ... Line up ... line up ... line up ... line up ... line up
Dec. 3-5, 2013: Cornell University
Department of Food Science Extension Basic Dairy Science & Sanitation Workshop, Ithaca, N.Y. Contact:
Janene Lucia, Cornell University Department of Food Science Extension,
607-255-2892, e-mail: [email protected],
website: http://foodscience.cornell.
edu/cals/foodsci/extension/extensioncalendar.cfm.
Dec. 10-12, 2013: North Carolina State University Cheesemaking
Short Course, Raleigh, N.C. Website:
www.ncsu.edu/foodscience/dairy/howlingcow/index.html.
Jan. 13-16, 2013: Sterling College and the Cellars at Jasper
Hill Artisan Cheesemaking Short
Course, Greensboro, Vt. Website:
www.sterlingcollege.edu.
Jan. 16, 2014: Wisconsin
Cheese Originals Gourmet Grilled
Cheese Class, Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin
Cheese Originals, 608-358-7837, e-mail:
www.wisconsincheeseoriginals.com.
Feb. 10-21, 2014: Academie Opus
Caseus Essential Foundations for
Cheese Professionals Workshop,
St. Haon Le Chatel, France. Website:
www.academie-mons.com.
Feb. 11, 2014: Wisconsin Cheese
Originals Blue-Veined Cheeses &
The Wines That Love Them Class,
Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin Cheese Originals, 608-358-7837, e-mail: jeanne@
wordartisanllc.com, website:
Feb. 19-21, 2014: Washington Sate
University Basic-Plus Cheesemaking
Short Course, Lynden, Wash. Website:
http://public.wsu.edu/~creamery/
basicplus.htm.
Feb. 23-28, 2014: Sonoma Valley Cheese Conference, Sonoma,
Calif. Contact: Sheana Davis, Epicurean Connection, 707-935-7960,
e-mail: 707-935-7960, website:
www.theepicureanconnection.com.
March 12-13, 2014: Professional
Dairy Producers of Wisconsin Business Conference, Madison, Wis. Contact
Professional Dairy Producers of Wisconsin, phone: 00-947-7379, e-mail mail@
pdpw.org, website: www.pdpw.org.
March 13, 2014: Wisconsin Cheese
Originals Fondue Fun & Swiss
Specialties Class, Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin
March 23-27, 2014: International Pizza Expo, Las Vegas. Website:
www.pizzaexpo.com.
April 8-10, 2014: Food Safety
Summit, Baltimore, Md. Website:
www.foodsafetysummit.com.
April 17, 2014: Wisconsin Cheese
Originals World Champion Cheeses Class, Oregon, Wis. Contact:
Jeanne Carpenter, Wisconsin Cheese
Originals, 608-358-7837, e-mail:
April 22-24, 2014: International
Cheese Technology Exposition, Milwaukee. Contact: Judy Keller, events
manager, Wisconsin Cheese Makers
Association, 608-828-4550, e-mail:
www.cheeseexpo.org.
Continued on page 31 a
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31
EVENTS
IDDBA’s Dairy-Deli-Bake 2014, themed ‘Camp Foodie,’ will be held June 1-3 in Denver
MADISON, Wis. — The International
Dairy-Deli-Bakery Association’s (IDDBA)
50th annual seminar and expo, Dairy-DeliBake 2014, will be held here at the Colorado Convention Center from June 1-3.
The theme for the show is “Camp
Foodie,”and the show will draw retail
buyers, merchandisers and producers
of dairy, deli, bakery, cheese and foodservice products and packaging. The
conference will offer featured speakers and a seminar program designed
to promote personal and professional
growth among attendees.
With more than 1,700 booths in the
expo hall. The show also displays new
merchandising ideas and demonstrations with actionable ideas.
For more information call
608-310-5000or visitwww.iddba.org. CMN
Line up ... line up ... line up ... line up ... Line up ... line up ... line up ... line up ... line up
May 5-16, 2014: Academie Opus
Caseus Essential Foundations for
Cheese Professionals Workshop,
May 12-16, 2014: 3-A Sanitary
Standards Inc. Education Program
and Annual Meeting, Milwaukee. Contact: Tim Rugh, 703-790-0295, website:
www.3-a.org.
May 13, 2014: Wisconsin Cheese
Originals Butter Makes Everything
Better Class, Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin
June 1-3, 2014: International
Dairy-Deli-Bakery Association’s
Dairy-Deli-Bake 2014, Denver.
Contact: 608-310-5000, website:
www.iddba.org.
June 12, 2014: Wisconsin Cheese
Originals American Farmstead
Cheeses Class, Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin
June 18-19, 2014: INTL FCStone
Dairy Outlook Conference, Chicago. Contact: Kelly Czachor, phone:
312-456-3624.
July 14-26, 2014: Academie Opus
Caseus Affinage: The Art and Science of Maturing Cheese Workshop,
July 15, 2014: Wisconsin Cheese
Originals American Summer Break:
SassyCowIceCreamClass,Oregon,Wis.
Contact: Jeanne Carpenter, Wisconsin
Aug. 21, 2014: Wisconsin Cheese
Originals Pasture-Based Cheeses Class, Oregon, Wis. Contact:
Sept. 16, 2014: Wisconsin Cheese
Originals Wisconsin Women Cheesemakers Class, Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin
Oct. 14, 2014: Wisconsin Cheese
Originals Amuse Bouche Cheeses Class, Oregon, Wis. Contact:
Nov. 13, 2014: Wisconsin Cheese
Originals Cheesecake and Dessert
Cheeses Class, Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin
Dec. 9, 2014: Wisconsin Cheese
Originals Ultimate Wisconsin Cheddar Throwdown Class, Oregon, Wis.
Contact: Jeanne Carpenter, Wisconsin
Feb. 2-4, 2015: PACK EXPO East,
Pennsylvania. Contact: 763-243-8555,
e-mail: [email protected].
Oct. 6-9, 2015: Process Expo, Chicago. Website:
www.myprocessexpo.com. CMN
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32
NEWS/BUSINESS
Ohio Swiss Festival’s 2013 cheese auction raises $19,804, more than $3,000 above year ago
SUGARCREEK, Ohio — The Ohio Swiss
Festival’s 2013 Swiss Cheese Auction,
held here Sept. 26, raised a total of
$19,803.70, more than $3,000 above the
proceeds of last year’s auction. The proceeds from the auction are shared with
the Ohio Swiss Festival organization to
help fund future festivals. The proceeds
also help defray the cost of the Ohio
Swiss Cheese Association’s participation and promotional activities, provide
for scholarships and fund other projects
related to the cheese industry.
Ten cuts of Swiss from this year’s
grand champion Guggisberg Cheese,
Millersburg, Ohio, were auctioned, raising
a total of $12,776.20.
Walnut Creek Cheese, Walnut Creek,
Ohio, purchased 48.3 pounds of Guggisberg Swiss for $70 a pound, or a total
of $3,381.
Troyer’s Cheese, Millersburg, Ohio,
purchased 26.22 pounds of Guggisberg
Swiss for $160 a pound, or a total of
$4,195.20.
Weaver Fine Furniture, Sugarcreek,
Ohio, purchased 8.14 pounds of Guggisberg Swiss for $800.
Hummel Group, Orrville, Ohio, purchased 8.17 pounds of Guggisberg Swiss
for $1,050 and 3.83 pounds for $550.
Cambridge Packaging, Cambridge,
Ohio, purchased 8.18 pounds of Guggisberg Swiss for $600 and 4.17 pounds
for $550.
Cryovac, Elmwood Park, N.J., purchased 8.19 pounds of Guggisberg Swiss
for $650.
Vilutis & Co., Frankfort, Ill., purchased
4.02 pounds of Guggisberg Swiss for $500.
Supply One, Devon, Pa., purchased
4.09 pounds of Guggisberg Swiss for $500.
Ten cuts of Swiss from this year’s
reserve champion Broad Run Cheese,
Dover, Ohio, also were auctioned, raising
a total of $5,302.50.
Weaver Barns, Sugarcreek, Ohio, purchased 50.10 pounds of Broad Run Swiss
for $25 a pound, or a total of $1,252.50.
Troyer’s Trail Bologna, Dundee, Ohio,
purchased 26 pounds of Broad Run Swiss
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Cryovac purchased 8.84 pounds of
Broad Run Swiss for $550.
Superior Tank & Trailer, Beach City,
Ohio, purchased 8.96 pounds of Broad Run
Swiss for $500 and 3.97 pounds for $450.
Cambridge Packaging purchased 9.25
pounds of Broad Run Swiss for $425.
Superior Basement Systems purchased 9.31 pounds of Broad Run Swiss
for $525.
The Budget, Sugarcreek, Ohio, purchased 3.92 pounds of Broad Run Swiss
for $375.
Triad Roofing, Sugarcreek, Ohio,
purchased 4.02 pounds of Broad Run
Swiss for $300.
The Commercial & Savings Bank,
Millersburg, Ohio, purchased 4.08 pounds
of Broad Run Swiss for $275.
In addition to the champion cheeses,
Swiss cuts that vied for the “People’s
Choice” award were auctioned for a total
of $1,725.
Swiss from People’s Choice winner
Broad Run Cheese was purchased by The
Budget for $125.
Swiss from E.S. Steiner Dairy, Baltic,
Ohio, was purchased by McElroy Packaging, Wooster, Ohio, for $200.
Swiss from Guggisberg was purchased
by Cambridge Packaging for $500.
Swiss from Pearl Valley Cheese,
Fresno, Ohio, was purchased by Hummel Group for $900.
CMN
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ROSEMONT, Ill. — US Foods recently
acquired the assets of Quandt’s Foodservice Distributors, an independent
distributor that services most of eastern
New York and portions of western New
England. Terms of the acquisition were
not disclosed.
“Serving approximately 2,000 customers, Quandt’s Foodservice is a strong
company with a long history of being a
reliable food distributor and partner
to its customers’ success,” says John
O’Carroll, Northeast region president,
US Foods. “We are thrilled to welcome
Quandt’s customers to US Foods and
are committed to exceeding the stellar
customer experience they have come to
expect from Quandt’s.”
The Quandt’s Foodservice location
in Amsterdam, N.Y., will remain open
through the first quarter of 2014 to
ensure a smooth transition. After that,
the business will shift to the US Foods
location in Albany, N.Y.
“As one of the nation’s largest
food and distribution companies, US
Foods can offer Quandt’s customers
access to new and innovative products and business solutions that will
help them continue to succeed and
grow their businesses,” says Robert S.
Quandt, president and CEO, Quandt’s
Foodservice Distributors.
CMN
33
NEWS/BUSINESS
Consumers buying
more specialty foods;
cheese among most
popular items
NEW YORK — Consumers are
choosing specialty foods over conventional foods at record levels,
and cheese and yogurt rank among
the most popular items, according
to new research from the Specialty
Food Association.
Close to 75 percent of U.S. consumers report making specialty food
purchases this year, an increase
since the economic downturn of
2009 when only 46 percent reported
that they bought these high-quality
products. Consumers surveyed say
they spend about one quarter of their
at-home food dollars on specialty
options like artisanal chocolates,
cheeses and oils.
“The results confirm that consumers are responding to the wealth
of innovative foods and beverages
being produced today by food artisans and entrepreneurs across
the U.S.,” says Ron Tanner, vice
president of communications and
education, Specialty Food Association. “Specialty food has become
part of the daily diet for a majority
of Americans.”
The findings are based on an
online survey conducted by Mintel
International in August 2013 of
1,486 adults age 18 and older who
purchase specialty foods. Specialty
foods were defined as foods of premium quality, which are often made
by small or local manufacturers,
have ethnic or exotic flavors and are
foods that are distinctive.
Some 43 percent of specialty food
consumers use their mobile phones
to buy food, and nearly half buy foods
with locally-grown ingredients.
Genetically modified organisms are
emerging as a hot topic for specialty
food consumers, who are 4 times
more likely to seek out non-GMO
foods than are non-specialty food
consumers, the survey found.
Specialty food consumers tend
to be young, affluent and live in
the west or Northeast. Men are
almost as likely to make purchases
as women, with 74 percent of men
and 75 percent of women reporting
buying specialty foods.
For the second year, the top five
categories consumers say they buy
are chocolate, olive oil, cheese,
yogurt and kefir and coffee. Salty
snacks have jumped from ninth to
sixth place among most purchased
specialty foods.
Taste, quality and impulse
purchases are the top three reasons consumers opt for choosing
specialty food. Food discoveries
during travel also are prompting purchases more than before,
according to the study. CMN
Five UK yogurt companies launch yogurt promotion council
LONDON — Five yogurt companies in
the United Kingdom market — Danone,
Emmi, Lactalis Nestlé, Müller and Yoplait — recently launched the Yogurt
Council, a UK industry body dedicated
to promoting yogurt.
The Yogurt Council will be led by
newly-appointed director Jo Sweetman,
a registered nutritionist. The organization will work to promote yogurt as
a delicious and nutritious food and
an important part of a balanced diet
and a healthy lifestyle. Its aim will
be to provide credible information
and advice about yogurt, leading to
improved growth of the category. The
Yogurt Council will be based at offices
in Clerkenwell, London.
“The industry recognized there
has been no collective voice for yogurt’s benefits, and the initial five
members of the Yogurt Council very
much hope membership will grow to
represent other business over time,”
says Richard Hall, chairman of the
Yogurt Council.
The Yogurt Council has established
a new website, www.loveyogurt.org, and
a Twitter feed, @YogurtCouncil. The
website will act as a central hub for
information on yogurt and will include
information about the heritage of yogurt
and its nutritional profile, as well as the
latest relevant academic research and
fact sheets on yogurt.
“The launch of the council is a very
exciting moment for the UK yogurt
industry,” Sweetman says. “Yogurt is
a delicious food with many nutrition
benefits.”
The Yogurt Council plans to host
a series of events for consumers and
stakeholders as part of its awarenessraising campaign. The organization
also will form an expert group which
will advise on all nutrition information
provided to consumers. It will support
the creation of fact sheets which will be
published on www.loveyogurt.org. The
expert group also will keep abreast of
academic research and trends. CMN
Exce¿ence
Since 1958, excellence has been part of our company’s
tradition. It’s something we never stop striving to achieve.
For over 50 years, Great Lakes Cheese has been an award winning,
premier manufacturer and packer of natural and process bulk,
shredded and sliced cheeses. Our superior quality wins more
customers for you – and keeps them coming back.
We continue raising industry standards in manufacturing capabilities,
plant capacity, distribution and complete private label programs for
dairy, deli and food service.
Because our biggest accomplishment…is the customer satisfaction
we earn every day.
greatlakescheese.com | 800.677.7181
For more information please visit www.greatlakescheese.com
34
NEWS/BUSINESS
ADPI releases annual report on U.S. dairy product utilization and production trends
ELMHURST, Ill. — The American
Dairy Products Institute (ADPI)
recently released the results of its
annual “2012 Dairy Products Utiliza-
tion and Production Trends” survey.
Each year, ADPI collects market
data from its members and other
dairy industry participants on ways
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in which the U.S. industry utilizes
dry and condensed milk and whey
products. ADPI says the “2012 Dairy
Products Utilization and Production
Trends” publication contains the only
industry-wide data collected on the
commercial uses of dry and condensed
milks, whey products and lactose
ingredients.
Participants in the survey included
ADPI members, other cooperating
processors, distributors and resellers,
reflecting approximately 88 percent of
the total domestic distribution of dry
milk products and approximately 90
percent of the USDA-reported whey
solids processed during 2012.
In 2012, U.S. milk production of
200.3 billion pounds increased 2.08
percent over the previous year, and
total milk solids produced in 2012
equaled 25.17 billion pounds. Nearly
50 percent of these solids used in the
United States went into fluid milk (6.6
billion pounds) and cheese products
(5.7 billion pounds), the report says.
In addition, dry and condensed milk
products (including buttermilk) accounted for 3.24 billion pounds of
these solids used in the United States,
and whey products accounted for
another 3.62 billion pounds of solids.
The report cites data from the U.S.
Dairy Export Council showing that in
2012, U.S. exports of dairy products
were valued at $5.21 billion. U.S. milk
solids exported in 2012 totaled 3.3
billion pounds.
• Nonfat dry milk/skim milk
powder
According to the survey, total 2012
domestic commercial sales of nonfat
dry milk (NDM) and skim milk powder
were 1.14 billion pounds, up 18.9 percent from 2012. The top five domestic
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end-uses of NDM by volume, and the
percent of the market each shared,
was dairy industry (731.6 million
pounds, 63.9 percent), confectionery industry (214.1 million pounds,
18.7 percent), baking industry (77.9
million pounds, 6.8 percent), nutraceuticals and pharmaceuticals (30.9
million pounds, 2.7 percent), and
prepared dry mixes and dry blend
manufacturers (30.9 million pounds,
2.7 percent).
• Milk protein concentrate
Total domestic sales of milk protein
concentrate in 2012 were 135.0 million
pounds, the principal markets being
dairy industry (59.7 million pounds),
mainstream nutrition (29.2 million
pounds), sports beverages (23.2 million pounds) and sports powders (17.7
million pounds).
• Dry whole milk
Total domestic sales of dry whole
milk in 2012 were 18.2 million pounds,
a decrease of 27.5 percent from 2011.
The confectionery industry was
the principal market, utilizing 15.9
million pounds, or more than 87.2
percent of the total dry whole milk
sold domestically in 2012.
• Buttermilk product
For dry buttermilk and buttermilk
product, total domestic sales in 2012
were 107.9 million pounds, up 9.1 percent from 2011. The principal markets
included dairy industry (34.2 million
pounds), baking industry (17.3 million
pounds) and prepared dry mixes and
dry blend manufacturers (12.2 million
pounds).
• Condensed milk solids
Total domestic sales of condensed
skim milk, whole milk and buttermilk
in 2012 were 565.4 million pounds, up
4.8 percent from 2011. The principal
markets here were hard cheese (240.2
million pounds), frozen desserts
and ice cream mixes (180.7 million
pounds), and cultured products (75.5
million pounds).
• Whey and lactose ingredients
Total USDA-reported production of
whey-based dairy ingredients for 2012
was 3.62 billion pounds. Whey-based
dairy ingredients reported as being
utilized domestically in human foods
in 2012 totaled 976.6 million pounds,
up 3.0 percent from 2011. Whey-based
dairy ingredients reported sold domestically for use in animal feed totaled
478.6 million pounds in 2012, down 2.1
percent form the previous year.
For human food during 2012, domestic sales of concentrated whey totaled
76.4 million pounds. Major end-use
categories for concentrated whey
pounds), confectionery industry (14.3
million pounds) and institutional use
(11.5 million pounds).
Domestic sales of dry whey for humans during 2012 totaled 365.8 million
pounds, and major end-use categories
Turn to ADPI, page 35 a
35
NEWS/BUSINESS
Pine River Pre-Pack featured on QVC network
NEWTON, Wis. — Two of Pine River
Pre-Pack’s cheese spreads were featured on the QVC television network
in a product bundle that also included
summer sausages made by Echo Valley Meats Oct. 21
The two companies forged a partnership several years ago when Dave
Alwan, owner, Echo Valley Meats,
met Philip Lindemann Jr., president,
and Barth Lindemann, secretary and
treasurer, Pine River, at a fundraising
show in Las Vegas.
“They’ve been around a long time,”
Alwan says. “We’re two companies
that truly know their industries, and I
seek out business partners who know
their business better than I do.”
The opportunity to be on QVC
arose after Alwan appeared on the
television show “The Shark Tank.”
The show features entrepreneurs
who pitch business ideas to a panel of
venture capitalists. Although none of
the panelists jumped at Alwan’s pitch
to sell packages of his company’s
summer sausage and Pine River’s
spreadable cheese, QVC network representatives contact Alwan shortly
thereafter.
The companies’ products were
featured on a QVC segment that
aired Oct. 21.
“We did really well for our very
first time,” Alwan says. “The package
is still up on QVC’s website, so orders
are still coming in, too.”
Mary Lindemann, marketing associate, Pine River, says the package
features the company’s pasteurized
snack spread in Swiss and Cheddar flavors. Pine River’s cold pack
products are featured in Echo Valley
Meats’ catalog year-round, but they
had to switched to the pasteurized
variety to meet QVC’s standards for
perishable foods.
Moving forward, Alwan says he
foresees more ways for the companies
to build on their partnership. CMN
ADPI
Major categories for whey solids
used in animal feeds included dairy/
calf/cattle feeds (86.7 million pounds),
swine feeds (69.4 million pounds) and
all other feeds (382.5 million pounds).
The “2012 Dairy Products Utilization and Production Trends” is published in a PDF format and provided
on a USB flash drive or via electronic
copies via e-mail. The publication
can be purchased at www.adpi.org by
clicking the “publications” link at the
bottom center of ADPI’s home page.
Member price is $30 and non-member
price is $120. The table of contents
for the publication can be accessed
for free under the publication section of ADPI’s web page.
CMN
pounds), confectionery industry (89.3
million pounds), prepared dry mixes
and dry blends (72.4 million pounds)
and baking industry (32.9 million
pounds).
Total whey protein concentrate
(WPC) domestic sales in 2012 were
136.8 million pounds. Major end-use
categories included prepared dry
mixes and dry blends (25.6 million
pounds), infant formulas (22.6 million
pounds), sports beverages (22.6 million pounds) and dairy industry (17.5
million pounds).
Whey protein isolate domestic sales
during 2012 were 25.5 million pounds,
with the major categories being sports
powders (14.0 million pounds) and
prepared dry mixes and dry blends (5.0
million pounds).
Domestic sales of whey permeate
totaled 12.9 million pounds in 2012,
with 9.8 million pounds going to prepared dry mixes and dry blends, and
1.5 million pounds to dairy industry
uses.
Reduced lactose and reduced
minerals whey domestic sales in 2012
totaled 29.4 million pounds. Major
categories for these included the
confectionery industry (12.0 million
pounds), the baking industry (6.3 million pounds) and the diary industry (1.6
million pounds).
Domestic lactose sales for human
food during 2012 totaled 329.8 million
pounds. Major end-use categories for
lactose included the confectionery
industry (132.5 million pounds), infant formulas (62.2 million pounds),
dairy industry (25.0 million pounds)
and nutraceuticals, pharmaceuticals
and special dietary use (22.9 million
pounds).
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36
NEWS/BUSINESS
Chapel Hill Creamery’s Carolina Moon named top cheese in N.C. State Fair competition
RALEIGH, N.C. — Carolina Moon,
a Camembert-style cheese made by
Chapel Hill Creamery, Chapel Hill, N.C.,
was named top cheese in the North Carolina State Fair International Cheese
Competition. Carolina Moon won both
“Best of North Carolina” and “Best of
Show,” earning a score of 98 out of 100
in the Open Class Soft Ripened Cheese
category.
Boat Shed Cheese of Victoria, Australia won “Best International Cheese” for
its Chelsea Blue, a Stilton-style cheese
which scored 97 in the Open Class Hard
Cheese category.
Whole Foods Market, which sponsors
the contest, awarded a platter, a rosette
and a $50 check to the Best of Show,
Best International and Best of North
Carolina winners. All cheeses from the
contest were displayed and some were
available for sampling and sale at the
North Carolina State Fair last month.
This year, eight cheesemakers submitted 36 cheeses in the competition.
Judging took place Oct. 11. A team of
six judges rated the cheese on technical
and aesthetic merits, awarding a gold
medal to cheeses scoring 93-100 points,
silver to those scoring 86-92, and bronze
to those scoring 80-85.
Cheesemakers who won medals in
each category included:
• Swiss Style
Gold: Chapel Hill Creamery, Chapel
Hill, N.C.
• Mozzarella
Hill, N.C.
• Feta
Silver: Chapel Hill Creamery, Chapel
Hill, N.C.
Silver: Kilby Family Farm, Asheboro,
N.C.
Silver: Buffalo Creek Farms, Germanton, N.C.
Bronze: Paradox Farm Creamery,
West End, N.C.
• Flavored Hard Cheese
Silver: Boat Shed Cheese, Mount
Martha, Victoria, Australia.
■ The most accurate and consistent weight
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• Flavored Soft Cheese
Gold: Goat Lady Dairy, Climax, N.C.
Hill, N.C.
• Smear Ripened Cheese
Hill, N.C.
Silver: Looking Glass Creamery,
Fairview, N.C.
• Open Class, Soft Ripened
Gold: Looking Glass Creamery,
Fairview, N.C.
Silver (2): Goat Lady Dairy, Climax,
N.C.
Silver: Looking Glass Creamery,
Fairview, N.C.
• Open Class, Soft and Spreadable
Hill, N.C.
• Open Class, Semi-Soft Cheese
Silver (2): Goat Lady Dairy, Climax,
N.C.
• Open Class, Hard Cheese
Gold: Boat Shed Cheese, Mount
Hill, N.C.
Bronze: Looking Glass Creamery,
Fairview, N.C.
• Goat’s Milk Fresh Chevre Cheese
(Flavored)
Gold (2): Goat Lady Dairy, Climax,
N.C.
Bronze (2): Buffalo Creek Farms,
Germanton, N.C.
Bronze: Paradox Farm Creamery,
West End, N.C.
• Goat’s Milk Fresh Chevre Cheese
(Unflavored)
Silver: Holly Grove Farms, Mount
Olive, N.C.
Silver: Paradox Farm Creamery,
West End, N.C.
Bronze: Buffalo Creek Farms, Germanton, N.C.
• Goat’s Milk Aged Cheese
Bronze: Boat Shed Cheese, Mount
• Sheep and Mixed Milk Cheese
• American Originals Open Cow or
Goat’s Milk
Silver: Goat Lady Dairy, Climax, N.C.
Bronze: Looking Glass Creamery,
Fairview, N.C.
CMN
Creative
Design &
LLC
Engineering, LLC
16311 Clarks Mills Road
Reedsville, Wisconsin 54230
Contact: Dan Lindgren
920.323.7306
[email protected]
www.cdandellc.com
For more information please visit www.cdandellc.com
37
NEWS/BUSINESS
Value of August U.S. dairy exports rises 45 percent from year ago to $614 million
WASHINGTON — U.S. dairy exports in
August were valued at $614 million, up 45
percent from a year ago, according to data
released last week by USDA and reported
by the U.S. Dairy Export Council (USDEC).
The strong performance in August was led
by ramped-up sales to China, the Middle
East/North Africa (MENA) region and
Southeast Asia, USDEC says. Sales to China
(mostly milk powder and whey products)
were up 170 percent, shipments to MENA
(mostly butter, powder and cheese) were
up 108 percent and exports to Southeast
Asia (mostly skim milk powder) were up
55 percent. Year-to-date export values
now are valued at $4.34 billion, 23 percent
ahead of January-August last year.
On a volume basis, exporters shipped
387.3 million pounds of milk powder,
cheese, butterfat, whey and lactose during August, up 26 percent from a year ago,
USDEC reports. Total export volume of
these products was 2.83 billion pounds in
the first eight months of 2013, up 14 percent from a year ago, with gains across all
product categories. (The figures released
by USDA and USDEC are in metric tons;
Cheese Market News has converted the
data to pounds by multiplying by 2,204.6.)
USDEC notes that nonfat dry milk/skim
milk powder (NDM/SMP), cheese, whey
and lactose are running at record highs.
Cheese exports in August reached a
record high of 62.0 million pounds, up 40
percent from August 2012. Sales to Egypt
nearly tripled in August, USDEC says. In
the first eight months of 2013, shipments to
Mexico were up 19 percent vs. the prior year,
while South Korea was up 14 percent, Japan
up 13 percent and Egypt up 177 percent.
NDM/SMP exports in August were
111.4 million pounds up 19 percent from
last year. In the April-August period, volumes to Southeast Asia were up 75 percent
from the same period last year, while
shipments to MENA were up 36 percent.
Whey export volumes in August held
steady at near-record levels, USDEC reports. U.S. exports of whey products in the
first eight months of 2013 were 744.2 million pounds, up 6 percent from last year. In
July and August, dry whey shipments were
up 28 percent and whey protein isolate
exports were up 38 percent, while whey
protein concentrate volumes were down 10
percent vs. a year ago. USDEC says China
remains the major customer for U.S. whey
products, with year-to-date purchases up
29 percent compared to last year.
In the first eight months of 2013, butterfat exports were up 44 percent, lactose
exports were up 18 percent and fluid
milk/cream exports were up 44 percent
on a volume basis compared to the same
period last year.
In August, the United States ex-
ported 69 percent of the NDM/SMP
produced, 6.7 percent of its cheese and
14.5 percent of its butterfat, USDEC
reports. In January-August, total milk
solids exports are estimated at 15.4
percent of U.S. production.
CMN
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38
NEWS/BUSINESS
Proliant Dairy Ingredients revamps website
ANKENY, Iowa — Proliant Dairy
Ingredients this week announced it
has launched a new website at www.
proliantinc.com that features an
easy-to-navigate design with updated
company information.
The new layout is designed with a
clean look that highlights key topics
relating to product and services, links
to dairy industry resources, current
news articles and upcoming events.
The site also includes descriptive pages
accompanied by photos of Proliant’s
facilities.
Proliant Dairy Ingredients’ parent
company, Lauridsen Group Inc., has
aligned the new website with Proliant
Inc.’s family of companies by including
links that allow visitors to learn more
about Proliant Meat Ingredients, Proliant Health and Proliant Biologicals.
“We are excited to offer the new
website as an additional resource for
our current and potential customers,”
says Lori Stevenson, vice president of
sales and marketing, Proliant Dairy.
“We plan to continuously grow and
update the website with new information.”
The company notes the layout and
concept of the new website is reflective
of its corporate culture and the rapid
growth Proliant Dairy Ingredients has
experienced since inception. CMN
Rabobank report looks at China’s demand for
dairy imports as local production struggles
UTRECHT, Netherlands — China’s
demand for dairy imports is set to
grow for at least the next two years
as its local milk production struggles
under structural change in the supply
chain, according to a recent report
from Rabobank, “China’s Raw milk
Supply — Still Dreaming of a White
River.”
The report says despite the fast
pace of development in China’s own
dairy farm system, local production
has stalled and China’s domestic
producers face multiple challenges
in meeting growing domestic demand.
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Tighter control of food costs is another way
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Portion control –“another big issue with
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Therefore, imported dairy products
and ingredients will continue to play an
increasingly important role in meeting
this demand.
“Milk production in China is struggling to grow as a result of small-scale
farmers exiting the industry and largescale farms still being under development,” says Rabobank analyst Hayley
Moynihan. “It is likely to be at least
two to three years before the pace of
large-scale dairy farm expansion in
China outweighs the current contraction in ‘backyard’ sources and leads to
a reduction in import growth.”
China’s demand for milk and dairy
products has been rapidly accelerating
in recent years as its consumers become increasingly affluent and adopt
a more westernized diet. However,
slowed growth in milk production already has seen the country’s reliance
on dairy imports grow by between 20
and 30 percent per year over the past
two years. China now is expected to
import almost 20 percent of its milk
products to satisfy growing domestic
demand. The surge in Chinese buying
in a shrinking global supply pool of
dairy has squeezed out many other
buyers and held dairy prices at high
levels, Rabobank says.
While a little more than 80 percent
of the Chinese dairy market still is
supplied by domestic milk production, this domestic supply remains
under-developed with about 60 percent
originating from small-scale dairy
farmers operating with less than 100
cows per farm.
In the aftermath of the 2008
melamine crisis, the Chinese government has taken steps to resolve supply
chain issues and strengthen raw milk
quality control. As part of this, the
government introduced a licensing and
review system for milk collection that,
combined with the surging production
costs of feed and labor, has forced many
backyard farmers out of the market.
At the other end of the spectrum,
the focus on milk quality in China post2008 has favored the rise of large-scale
dairy farms, accelerating their rate
of growth, the Rabobank report says.
The share of production of large-scale
farms with more than 500 cows grew
from 17 percent of total milk production in 2008 to 27 percent in 2011.
For exporters to China, the window
for trade opportunity is likely to remain
wide open for some time, Rabobank
says. However, demand growth is
expected to prompt Chinese buyers
to seek out more diverse import options instead of continuing to rely on
one or two key product origins such
as New Zealand. It also is important
to recognize that the tide of local
milk production eventually will rise
over time to compete more strongly
with imported products.
CMN
39
NEWS/BUSINESS
Chinese milk supply
shortage has food
authorities on alert
BEIJING — A shortage in raw milk supply in China has resulted in substantial
price increases as well as extra caution
by food safety authorities, according to
a September report from the Beijing
Shennong Kexin Agribusiness Consulting Co. Ltd. (BSNABC), a professional
consulting company focused on the
agricultural market in China.
According to the report, the average
milk price in China reached historical
levels in September, up 10 percent
from the beginning of the year. Dairy
processing companies have been seen
taking milk from other regions and even
other companies under the same group.
The shortfall of raw milk supply is
the main cause for the substantial price
hike in raw milk, which also poses rising
quality and safety risks for raw milk, the
report notes.
First, the current situation is similar
to the insufficient raw milk supply in
2008, which led up to China’s melamine
crisis following a drastic rise in price
and the illegal spread of “adulteration”
or “faking,” the report says.
Second, the report says when there
is a shortage of raw milk and increase
in procurement prices, dairy processing
companies may lower their standards
to procure milk, which would further
aggravate the quality and safety risks.
“Insufficient raw milk supply has led
to grabbing of milk and this has aroused
much attention from the authorities,”
the report says. “The government works
hard to prevent quality incidents, otherwise there shall be a severe impact
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CMN
GENYOUth
Foundation kicks
off national Town
Hall series
CHICAGO — GENYOUth Foundation,
along with its collaborating partners, is
launching a series of Town Hall meetings across the country throughout the
2013-14 school year to address child
health in the school environment and
the community.
GENYOUth Foundation was established to inspire and educate youth to
improve nutrition and increase physical
activity in schools and their communities through a public-private partnership with National Dairy Council and
the National Football League.
The Town Halls will be held throughout markets that include Chicago,
Indianapolis, Columbus, Denver, San
Francisco and St. Louis.
For more information or a schedule of the Town Halls visit www.
genyouthfoundation.org. C M N
SPX awarded contract from Lotte Co. to expand dairy plant in Japan
CHARLOTTE, N.C. — SPX Corp.
recently announced that it recently
was awarded a contract worth approximately $26 million from Lotte
Co. Ltd., a Japan-based multinational
conglomerate, to help the company
expand its main dairy processing plant
dedicated to producing the company’s
line of ice cream products.
Founded in 1948 and based in Tokyo, Lotte is a multinational food and
shopping corporation active in Japan
and South Korea. The company began
producing ice cream and other confectionery products in 1948 and founded
Lotte Ice Cream Co. Ltd. in 1972.
Lotte currently is one of Japan’s
Michael, president of SPX Flow Food
& Beverage. “By working closely with
Lotte to expand the production capacity of their main ice cream processing
facility, we are confident we can help
them benefit from greater production
capacity and economies of scale. As a
result, we anticipate this new facility
will better position Lotte to meet future demand for its ice cream products
across Japan.”
Company officials say work on
the Lotte ice cream plant expansion is anticipated to begin in
early 2014, and the increased capacity is expected to be fully operational sometime in 2015. CMN
largest manufacturers of ice cream
products and operates a main dairy
processing facility located approximately 70 miles outside Tokyo.
Company officials say plans call
for Lotte’s newly-expanded facility
to feature full-line dairy processing
systems designed and installed by
SPX. The lines will utilize SPX’s APV
and Waukesha Cherry-Burrell brand
dairy processing equipment and
technologies.
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40
NEWS/BUSINESS
Center for Food Safety and Applied Nutrition announces agency priorities for 2013-14
WASHINGTON — FDA’s Center for Food
Safety and Applied Nutrition (CFSAN)
recently announced its “Plan for Program
Priorities, 2013-14.” The plan outlines
CFSAN’s strategic goals and objectives
for protecting the public from adulterated
food and cosmetics and providing useful
nutrition information on food labels.
The plan recognizes developments
in the food sector and incorporates new
responsibilities, tools, and authorities
established by the Food Safety Modernization Act (FSMA).
The 2013-2014 plan details specific
objectives for achieving the following six
key program goals:
• Reduce foodborne illness rates and
cosmetic injury rates each year.
The first objective within this goal is
to implement regulations, guidance and
surveillance to reduce the risk of illness or
injury, CFSAN notes. Among other things,
CFSAN plans to increase environmental
sampling and targeted surveillance
to identify violative products; draft a
proposed rule on recordkeeping requirements for high-risk foods to facilitate tracing; and publish draft guidance on conflict
of interest for experts participating on
GRAS (Generally Recognized As Safe).
• Establish regulations, policies,
guidances and inspection and compliance strategies based on best science,
prevention and public health risk.
to adopt new regulations that protect the
food supply from contamination.
Among other things, CFSAN plans to
publish a proposed preventive control rule
for safely transporting food (in 2014); publish a proposed rule for accreditation of
third-party auditors (2013); publish a proposed rule for intentional contamination
(2013); develop for publication in 2015 a
final rule for intentional contamination;
develop for publication in 2015 a final
preventive controls rule for food processing facilities; and develop for publication
in 2015 a final rule on accreditation of
third-party auditors.
CFSAN notes that some of the dates
for these plans may change.
The second objective within this goal
is to continuously update the scientific
basis for preventive control standards.
Among other things, CFSAN plans to
publish a final Listeria monocytogenes
risk assessment for cheese, meats and
other ready-to-eat foods prepared in
retail delis; establish metrics, including
data acquired through outbreaks, for
evaluating the effectiveness of preventive
For more information please visit www.powder-solutions.com
controls; address approach to determine
the most significant foodborne contaminations; and address approach to determine
risk foods.
• Increase compliance with newly created preventive control standards across
the farm-to-table continuum.
Objectives within this goal include
facilitating effective implementation of
preventive controls, ensuring that safety
standards are the same for imported food
and domestic food, and ensuring that all
foods meet preventive standards, CFSAN
notes.
• Improve public health indicators
through better nutrition and dietary
choices.
to implement science-based strategies
that encourage consumers to choose
healthy diets.
Among other things, CFSAN intends, in
2013, to publish proposed rules to update
the Nutrition Facts label and serving size
information to improve consumer understanding and use of nutrition information
on food labels; develop for publication in
2015 final rules to update the Nutrition
Facts label and serving size information;
publish, in 2014, a proposed rule on dietary
guidance statements in food labeling to
improve consumer understanding of the
usefulness of a food or a category of foods
in maintaining healthy dietary practices;
and, in 2014, publish final rules for requiring nutrition information on menus and
on vending machines.
The second objective within this goal
is to reduce sodium and industriallyproduced trans fat in the food supply.
Among other things, CFSAN plans,
in 2013, to advance a plan for promoting broad, gradual reduction of added
sodium in the food supply, and, in 2014,
to complete a plan, for implementation in
2015, to promote broad, gradual reduction
of added sodium in the food supply, the
agency says.
• Develop and swiftly deploy the fastest
and most effective methods for identifying, containing and eliminating food and
cosmetic hazards.
Within this goal, CFSAN plans to,
among other things, enhance processes
and information technology systems, including increasing speed, for collecting,
monitoring, analyzing and sharing data
with regulatory and public-health agencies at federal, state and international
levels; adopt common analytical methods
throughout the FDA foods and veterinary
Turn to CFSAN, page 42 a
For more information please visit www.genmac.com
41
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2-DAY AUCTION: November 19-20 - Unilever facility - Atlanta, GA
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(25) C.B., Mueller & other Dome-Top Processors 500-1,000 Gal.
• Margarine Processing & Packaging: (7) Gerstenberg
Margarine Processing Units & (3) Pin Rotors, (5) C.B. Votators,
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High Pressure Pumps, Morpac Butter Printers, Bottle Filler
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& Air Valves, (20) 70,000 lb. & other Bulk Storage Tanks;
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visit www.genmac.com
Proudly Supplying the
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FOR MORE INFORMATION, PLEASE CONTACT:
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Mike Veatch • 417-575-9257
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NATIONAL SALES MANAGER – EAST
Jim Hall • 417-575-9214
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©2013 Paul Mueller Company
429-1
1-800-MUELLER • www.paulmueller.com
visit www.paulmueller.com
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& COMPANY
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412-765-1170 - [email protected]
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For more information please visit www.harrydavis.com
42
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NEWS/BUSINESS
International Fiber Corp. acquires Fibred
1
AUCTION!
CHEESE PACKAGING FACILITY
former KRAFT/Churny - Waupaca, WI
AUCTION: Tuesday Dec. 3 - EQUIPMENT & REAL ESTATE!
former KRAFT FOODS / CHURNY CHEESE PACKAGING FACILITY
CHEESE PACKAGING: GEA Tiromat Horizontal Thermo Former Line w/Top Sealer,
& Labeler; Kliklok Wraparound Cartoner; Edlund Can Opener; (2) Ohlson 8-Head
Scale Fillers; Sabel Automatic Case Packers, Urschel Dicer, (15) Scales, (8) Metal
Detectors, S/S Conveying Systems; FES/GEA 125 hp Screw Ammonia Compressor
Evap. Condensers & Additional Refrigeration, Air Compressors, MUCH MORE!
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NEW YORK — International Fiber Corp.
(IFC), a global supplier of insoluble fiber
products for food, pharmaceuticals and
industry applications, has announced
the acquisition of Fibred, a provider of
premium soy fiber products for numerous food end-markets. This acquisition
marks IFC’s first transaction since its
acquisition by Arsenal Capital in August.
Fibred, headquartered in Cumberland,
Md., manufactures dietary soy fiber sold
globally for use in dairy products, baked
goods, meats, cereal, health foods and many
other applications. Fibred’s flagship product
is sold under the trade name FI-1 Soy Fibre.
“We’re excited to add to IFC’s marketleading offering, and know our customers will benefit from our ability to serve
a larger variety of their fiber needs,”
says Ken Blackburn, CEO, IFC. “Fibred’s
products and processes enhance the usability of fiber in food with best-in-class
consistency in baking and formulation,
neutral taste and lack of ‘grittiness’ in
addition to the functional and health
benefits of insoluble fiber.”
Sal Gagliardo, an operating partner
at Arsenal, adds the acquisition of Fibred is part of its plan to significantly
expand IFC’s presence both in North
America and internationally.
“We plan to continue to support the
growth of IFC with acquisitions as well
as new product offerings to make it a
more valuable supplier to the industries
that we serve,” Gagliardo says. CMN
CFSAN
resources.
Objectives within this goal are to:
strengthen leadership and management
capability throughout the organization;
strengthen external scientific and regulatory relationships to expand capability
and impact; and optimize roles, responsibilities and functions, CFSAN says.
CFSAN says it recognizes that funding
limitations may affect its plan.
For more information,
v i s i t w w w. f d a . g o v.
CMN
medicine program; and expand and
promote the utilization of new enforcement tools such as mandatory recall,
administrative detention and suspension
of registration to support prevention of
market entry of hazardous products or
to ensure their removal.
• Achieve optimal use of staff and
Details & Online Bidding:
www.harrydavis.com
(412) 765-1170
[email protected]
7
•
HELP WANTED
7
QUALITY ASSURANCE MANAGER
For over 20 years The Deli Source, Inc. has provided custom packaging of
ĐŚĞĞƐĞƉƌŽĚƵĐƚƐĨŽƌƚŚĞƌĞƚĂŝůĂŶĚĨŽŽĚƐĞƌǀŝĐĞŝŶĚƵƐƚƌŝĞƐŶĂƟŽŶǁŝĚĞ͘
ƉƌŝǀĂƚĞůǇŚĞůĚĐŽŵƉĂŶǇŚĞĂĚƋƵĂƌƚĞƌĞĚŝŶŶƟŽĐŚ͕/>͕͘ǁĞŚĂǀĞĞŶũŽǇĞĚ
ƐƚĞĂĚǇŐƌŽǁƚŚĂŶĚůŽŶŐͲƐƚĂŶĚŝŶŐƌĞůĂƟŽŶƐŚŝƉƐǁŝƚŚŽƵƌĐƵƐƚŽŵĞƌƐ͘
We are seeking an experienced Quality Management Professional to
ũŽŝŶŽƵƌŵĂŶĂŐĞŵĞŶƚƚĞĂŵ͘dŚĞƐƵĐĐĞƐƐĨƵůĐĂŶĚŝĚĂƚĞŵƵƐƚŚĂǀĞĂƚ
ůĞĂƐƚĮǀĞǇĞĂƌƐŽĨŵĂŶĂŐĞŵĞŶƚĞǆƉĞƌŝĞŶĐĞŝŶYƵĂůŝƚǇƐƐƵƌĂŶĐĞǁŝƚŚŝŶ
ĂĨŽŽĚŵĂŶƵĨĂĐƚƵƌŝŶŐĨĂĐŝůŝƚǇ͕ƉƌĞĨĞƌĂďůǇǁŝƚŚƚĞŵƉĞƌĂƚƵƌĞͲĐŽŶƚƌŽůůĞĚ
ƉƌŽĚƵĐƚƐ͘,WĐĞƌƟĮĐĂƟŽŶŝƐĂƌĞƋƵŝƌĞŵĞŶƚĂŶĚĞǆƉĞƌŝĞŶĐĞǁŝƚŚ
^Y& ƐǇƐƚĞŵƐ ŝƐ Ă ƉůƵƐ͕ ĂƐ dŚĞ Ğůŝ ^ŽƵƌĐĞ͕ /ŶĐ͘ ŝƐ ĂŶ ^Y& ĐĞƌƟĮĞĚ
ŵĂŶƵĨĂĐƚƵƌĞƌ͘ďĂĐŚĞůŽƌ͛ƐĚĞŐƌĞĞŝŶ&ŽŽĚ^ĐŝĞŶĐĞŽƌƌĞůĂƚĞĚĮĞůĚŝƐ
highly preferred.
YƵĂůŝĮĞĚĐĂŶĚŝĚĂƚĞƐĂƌĞŝŶǀŝƚĞĚƚŽǀŝƐŝƚŽƵƌǁĞďƐŝƚĞĂƚ www.delisource.
net or contact our Human Resource Manager.
Contact HR at:
[email protected]
—An Equal Opportunity Employer —
• Silos
• Processors
• Horizontal Storage Tanks
• Custom Specialty Equipment
…and More!
Paul Mueller Company • 1600 W. Phelps St. • Springfield, MO 65802
[email protected] • 1-800-MUELLER • www.paulmueller.com
©2013 Paul Mueller Company
382-7
For more information please visit www.paulmueller.com
43
NEWS/BUSINESS
FDA study looks at Listeria risk in cheese
WASHINGTON — A study recently
finalized by FDA and USDA’s Food
Safety and Inspection Service (FSIS)
aims to better understand the risk
of foodborne illness associated
with eating cheese and other deli
foods and what changes in current
practices may improve the safety of
those products.
The quantitative risk assessment
(QRA) focuses on the risk of listeriosis posed by the consumption of
ready-to-eat (RTE) foods commonly
prepared and sold in delicatessens
in retail food stores, and how that
risk may be impacted by changes
in practice. The risk assessment is
designed to provide information useful to those responsible for making
decisions about policies, programs
and practices intended to prevent
listeriosis cases.
The Centers for Disease Control
and Prevention (CDC) have estimated that Listeria monocytogenes
(L. monocytogenes) causes approximately 1,600 illnesses and 260 deaths
annually. Compared with other major
foodborne diseases, listeriosis is a
rare occurrence, but its fatality rate
is very high, the study notes.
To reduce listeriosis, it is important to identify which RTE foods pose
the greatest risk and what changes in
practice improve the safety of those
RTE products, the study says. Previous risk assessments have prioritized
RTE foods according to the risk of
listeriosis, and this QRA looks to
link food safety research to changes
in practice that will improve public
health outcomes.
The Interagency Retail Risk Assessment Workgroup that contributed to this study developed a model
to evaluate RTE cheeses, deli meats
and salads that are: (1) sliced, prepared and/or packaged in the retail
deli environment and consumed at
home; and (2) sold in a range of retail
types, such as deli departments at
large grocery chains, supermarket
facilities and other smaller groceries.
Key findings from risk assessment
simulations included:
• Control Growth — Employing
practices that prevent bacterial
growth, such as the use of growth
inhibitors and, to a smaller extent,
the strict control of temperature
during refrigerated storage in delis,
dramatically reduced the predicted
list of listeriosis.
• Control Cross Contamination
— Cross contamination of L. monocytogenes in the retail environment
dramatically increased the predicted
risk of listeriosis. The study notes that
there is not a simple solution to the
issue of cross contamination during
the routine operation of a retail deli.
• Control Contamination at its
Source — Increased L. monocytogenes concentration in incoming
product increased the predicted
risk of listeriosis, whether or not the
contaminated RTE product itself supported growth, though the increase in
predicted risk was greater when the
equivalent contamination occurred
on a product that supported the
growth of L. monocytogenes.
• Continue Sanitation — Sanitation practices that eliminate L.
monocytogenes from deli foodcontact surfaces resulted in a reduction in the predicted risk of illness.
Cleaning and sanitizing food-contact
surfaces reduced the predicted L.
monocytogenes levels in the deli
area. Wearing gloves while serving
customers reduced the estimated
risk of listeriosis.
• Identify Key Routes of Contamination — The slicer is a primary
source of L. monocytogenes cross
contamination for deli meats and
cheeses. Control of L. monocytogenes
cross contamination at this point
during retail preparation of RTE
foods reduced the predicted risk of
listeriosis.
The study says results from a
model “what if” scenario indicate
that: (1) retail delis without niches
or environmental L. monocytogenes
transfer and retail delis that control
temperature lead to lower predicted
risks; and (2) retail delis with incoming RTE products that are highly
contaminated with L. monocytogenes (notably if the product supports growth) and retail delis with
multiple L. monocytogenes niches
in its environment that release the
bacterium to food-contact surfaces
lead to higher predicted risks.
To read the full report, visit
www.fda.gov/downloads/Food/Food
ScienceResearch/RiskSafety
Assessment/UCM370226.pdf CMN
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44
NEWS/BUSINESS
LaClare Farms hosts grand opening of new farmstead dairy facility with weekend of events
PIPE, Wis. — LaClare Farms is hosting
a grand opening of its new farmstead
dairy facility with a weekend of events
starting today through Nov. 4.
The new facility at W2994 County
Road HH in Pipe, Wis., includes a dairy
plant, retail store and café, and a milking parlor with housing for 600 milking
goats. The retail shop offers specialty
cheeses, craft beers, wines, ice cream
and Wisconsin local foods.
Today the farmstead café, which
offers a daily menu for lunch and dinner, will offer a special Grand Opening
Friday Fish Fry from 10 a.m. to 9 p.m.
Festivities continue Saturday and
Sunday with free tours of the facility
every hour on the hour from 10 a.m. to
5 p.m. The public also may participate
in free seminars discussing cheesemaking, dairy goat farming and a special
wine and cheese pairing from 1 p.m.
to 3 p.m. on Saturday. A petting zoo
will be available for children, with allday tastings of cheese, beer and wine
for adults. On both days, owners Larry
and Clara Hedrich and their family
will host a dedication ceremony for
the 35,000-square-foot facility at 2 p.m.
“This has truly been a labor of love for
our family,” says Larry Hedrich. “We are
proud to open one of the most modern
dairy processing facilities in the United
States producing the highest quality
“We are proud
to open one of the
most modern dairy
processing facilities in
the United States
producing the
highest quality dairy
products possible.”
Larry Hedrich
LACLARE FARMS
dairy products possible. We can’t wait
to show it off to the public.”
The LaClare Farms dairy plant is
capable of processing cow’s, goat’s and
sheep’s milk products, including cheese,
cultured products and bottled milk. In
addition to crafting their own LaClare
Farms products, the Hedrichs perform
custom processing and aging and work
with other dairy entrepreneurs to develop new products.
The entire facility offers public viewing windows for visitors to observe the
goat milking parlor, dairy processing
plant and cheese aging rooms.
The new farmstead dairy plant allows
the Hedrich family to expand their current offering of goat’s milk and mixed
milk cheeses, including Evalon, Fresh
Chevre, Cheddar, Fondy Jack and other
varieties, all crafted by the Hedrich’s
daughter, Katie Hedrich, the 2011 U.S.
Champion Cheesemaker. A new cheese
is slated to be unveiled during the grand
opening weekend.
The couple’s son, Greg Hedrich, is
the business manager of the integrated
agricultural enterprise, and daughter
Jessica Hedrich runs the retail shop and
cafe. Daughter Anna works part-time in
herd management while continuing her
off-enterprise job. All Hedrich siblings
hold university degrees in subject ranging from marketing to human resources
to dairy science to education.
The project was made possible
by financial assistance from Fond
du Lac County, the Fond du Lac
County Economic Development Corp.,
and Calumet County Bank.
CMN
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