Cheese Market NewsReprinted with permission from the Nov. 1, 2013, edition of CHEESE MARKET NEWS® © Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026;

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

‘Foodie-ism’ shaping trends in healthy marketing claimsBy 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 af-fairs specialists.

Jack Dougherty and Marla Viorst will present an educational session at the International Dairy Show Nov. 4 called “Communi-cations 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 locally-sourced — while also navigating challenges that can arise from

Trade deals could offer global opportunity for dairy exporters By Rena Archwamety

WASHINGTON — The U.S. dairy industry is optimistic about interna-tional trade prospects as negotiators work to fi nalize details of a major trade agreement with countries in the Americas and across the Pacifi c and launch into the fi rst stages of negotiations over a new agreement with countries across the Atlantic.

In early October, leaders of the 12 countries involved in the Trans-Pacifi c 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 fi nalized in the next two months, though each country still would have to complete their respective political processes before the agree-ment is implemented. Throughout this week, U.S. negotiators have met with offi cials 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 benefi ts 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

Volume 33 November 1, 2013 Number 41

WASHINGTON — The farm bill conference committee held a public meeting Wednes-day to begin discussing the prospects for passing a fi nal, 5-year farm bill before the end of the year.

The four principal con-ferees — Senate Agriculture Committee Chair Debbie Stabenow, D-Mich.; rank-ing 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 differ-ences between the House and Senate versions of the farm

Farm bill conference committee meets, but challenges lie ahead

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 — com-modities, nutrition, conserva-tion, dairy, crop insurance and permanent law — and all must be addressed.

“Resolving these differenc-es obviously poses a challenge, but I know that our respective agriculture committee mem-bers have the background and expertise to develop sound farm bill policies,” Peterson says.

Stabenow says the meet-ing marks the beginning of the fi nal phase in the effort to complete a 5-year farm bill that will reduce the defi cit and create agriculture jobs.

“Americans want Congress to work together to create jobs and reduce the defi cit. 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 fi nal bipartisan farm bill that reforms agriculture programs, provides certainty for farmers and saves taxpayers billions. This bill is the most signifi cant 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 Sen-ate as soon as possible.

A major challenge for farm bill conferees lies in differ-ences 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 ad-dressed 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

its provisions in the fi nal 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 farm-ers by including a new and effective revenue insurance program that will help them when prices drop.

“The House title more effec-tively targets benefi ts to small producers and costs about the same as the Senate dairy title,” he says. “By eliminating the controversial and divisive sta-bilization program, the House language is a compromise ap-proach that should be retained in the fi nal bill.”

Meanwhile, Jim Mulhern, chief operating officer for the National Milk Producers

Empire Specialty Cheese to open new plant in N.Y.

A

INSIDE

Turn to FARM BILL, page 22 a

Turn to HEALTHY, page 20 a

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 aTurn to TRADE, page 18 a

Scan this code

for breaking

news and the

latest markets!

✦ Cheese, butter stocks decline from August. For details, see page 5.

✦ Zwirner Equipment Co. opens new business with decades of experience. For details, see page 12.

✦ Data Specialists Inc. grows with dairy industry. For details, see page 17.

✦ ADPI releases annual report on U.S. dry product utilization and trends. For details, see page 34.


MARKET INDICATORS

2 CHEESE MARKET NEWS® — November 1, 2013

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.

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REGULAR CONTRIBUTORSJohn Umhoefer, Downes-O'Neill LLC, International Dairy Foods Association, National Milk Producers Federation

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WEBSITE: www.cheesemarketnews.com

(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.

ButterCheese

12,714108,848

+270+418

12,656116,828

**

+58-7,980

* *

Weekly Cold Storage Holdings October 28, 2013 On hand Week Change since Oct. 1 Last Year Monday Change Pounds Percent Pounds Change

CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test)

YEAR2007200820092010201120122013

JAN13.5619.3210.7814.5013.4817.0518.14

FEB14.18 17.03 9.31 14.2817.0016.0617.25

MAR15.0918.0010.4412.7819.4015.7216.93

APR16.0916.7610.7812.9216.8715.7217.59

MAY17.6018.18 9.8413.3816.5215.2318.52

JUN20.1720.25 9.9713.6219.1115.6318.02

JUL21.3818.24 9.9713.7421.3916.6817.38

AUG19.8317.3211.2015.1821.6717.7317.91

SEP20.0716.2812.1116.2619.0719.0018.14

OCT18.7017.0612.8216.9418.0321.02 18.22

NOV19.2215.5114.0815.4419.0720.83

DEC20.6015.2814.9813.8318.7718.66

Total Contracts Traded/Open Interest

OCT13NOV13DEC 13JAN14FEB14MAR14APR 14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14

DRY WHEY FUTURES for the week ended October 31, 2013 (Listings for each day by month, settling price and open interest)

57.3157.8058.5057.3857.0056.5055.8054.4053.9053.0052.5051.0051.5050.5049.75

274258273241229272171178219107

7849274555

85/2,476

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.

Fri., Oct. 25 Mon., Oct. 28 Tues., Oct. 29 Wed., Oct. 30 Thurs., Oct. 31

5/2,454

----57.0057.7557.3857.0056.0055.5054.4053.9053.0052.5051.0051.5050.5049.75

----259273241229272171178219107

7849274655

11/2,204

57.7058.0058.4057.4557.2356.5055.8054.2853.9053.0052.5050.2550.2550.2549.53

270256269239229272167178219107

7848264455

57.7558.0058.7557.8357.3556.8655.8354.5554.0353.0052.5050.0050.0049.7549.00

270256269238229272167178219107

7848264255

15/2,457

57.7058.0058.5057.8357.2556.5055.7554.2553.9053.0052.5050.0050.0049.7549.00

270256269238229272167178219107

7848264255

7/2,454

Total Contracts Traded/Open Interest Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.

OCT13NOV13DEC13JAN14FEB14MAR14APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14

CHEESE FUTURES for the week ended October 31, 2013 (Listings for each day by month, settling price and open interest)

1.8031.8451.7901.7031.6701.6601.6601.6631.6851.7151.7261.7351.7301.7311.725

1,1351,4651,558

872647692597575541252261259248253228

252/9,583


1.8031.8391.7771.7001.6681.6601.6601.6611.6851.7151.7261.7401.7301.7301.725

1,0721,4651,571

859637682577565531242249243238241218

135/9,390

----1.8691.8151.7161.6801.6671.6651.6651.6851.7151.7261.7351.7301.7311.725

----1,4701,502

874674705599577541252261262248253228

205/8,446

1.8031.8581.7771.6921.6621.6551.6551.6601.6801.7231.7261.7401.7301.7301.725

1,0681,4671,569

857639688582567531242249243238241218

136/9,399

1.8031.8511.7851.7031.6651.6551.6551.6601.6801.7151.7261.7401.7301.7301.725

1,0721,4671,572

857639688588567531242249243238241218

71/9,412

Dry Products* November 1, 2013

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).

EDIBLE LACTOSE(FOB)Central and West: $.4800(+8)-$1.0000(+26); mostly $.5800-$.7200.

NONFAT DRY MILKCentral & 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): $1.9000(+6)-$2.1100(+6).

DRY WHEYCentral: nonhygroscopic $.4700-$.6200(-1); mostly $.5200-$.5600.West: nonhygroscopic $.5300-$.5925(-3/4); mostly $.5400(+1)-$.5850(+1/4).(FOB) Northeast: 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).

CASEIN: Rennet $4.7000-$5.0000; Acid $4.8000-$5.4000.

*Source: USDA’s Dairy Market News

Monday Tuesday Wednesday Thursday Friday

Chicago Mercantile Exchange

Oct. 28 Oct. 29 Oct. 30 Oct. 31 Nov. 1

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.

Cheese BarrelsPriceChange

Cheese 40-lb. blockPriceChange

Extra Grade NDMPriceChange

Grade A NDMPriceChange

Weekly average (Oct. 28-Nov. 1): Extra Grade: $1.8500(+.0240); Grade A: $1.9040(+.0345).

Grade AA ButterPriceChange

Class II Cream (Major Northeast Cities): 1.9578(-.0868)–2.0902(-.0755).

Weekly average (Oct. 28-Nov. 1): Grade AA: $1.4965(+.0245).

$1.5000+2 1/2

Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090.

Cash prices for the week ended November 1, 2013

$1.8200 NC

$1.8750 NC

$1.8500NC

$1.9000NC

$1.4750NC

$1.8500 +3

$1.8900 +1 1/2

$1.5000NC

$1.8500 NC

$1.9100+1

$1.5325+3 1/4

$1.8500 NC

$1.9100NC

$1.8700 +2

$1.9025 +1 1/4

$1.8200 NC

$1.8750 NC

$1.8500 NC

$1.9000 NC

$1.8200 NC

$1.8750 NC

$1.8500NC

$1.9000NC

$1.4750NC


November 1, 2013 — CHEESE MARKET NEWS® 3

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.

For more information please visit www.epiplastics.com

MARKET INDICATORS

National Dairy Products Sales Report

Cheese 40-lb. Blocks:

**/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.

Average price1 Sales volume2

Cheese 500-lb. Barrels:Average price1

Adj. price to 38% moistureSales volume2

Moisture content Butter:

Average price1

Sales volume2 Nonfat Dry Milk:

Average price1 Sales volume2

Dry Whey:Average price1 Sales volume2

For the week ended: 10/12/13

$1.7890**

**$1.7697

****

$1.5425**

$1.8284**

$0.5802**

*$1.7889*10,861,148

*$1.8509*$1.7692

*10,163,62335.14

$1.56773,537,562

*$1.8432*15,795,186

*$0.5713*6,998,738

10/19/13 10/5/13

$1.8036**

**$1.7857

****

$1.5476**

$1.8289**

$0.5805**

$1.798012,209,984

$1.8821$1.8000

9,700,01135.17

$1.52392,183,772

$1.845715,360,130

$0.56048,834,757

10/26/13

Class III: Price Skim Price Class IV:Price Skim Price Class II:Price Butterfat PriceComponent 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

Class & Component Prices

**Numbers not available due to the government shutdown.

October 2013

$ 18.22/cwt.$ 12.85/cwt.

$ 20.17/cwt.$ 14.87/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.

September 2013

$ 18.14/cwt.**

$ 19.43/cwt.**

** **

** ** ** ** **

$ 1.4263/lb.$ 1.8085/lb.$ 1.7961/lb.$ 0.5791/lb.

Percent change versus

*Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100.

Cheese & related productsDairy & related products All Food

2 years -2.3 -1.1 +3.0

1 year +0.8 +0.8+1.4

6 mo. -0.5 -0.5 +0.5

Sept. 2013221.868217.007237.522

1 mo. -0.2 +0.1 +0.0

RETAIL PRICES (Consumer Price Index*)

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.


Cash-Settled NDM*

OCT13NOV13DEC13JAN14FEB14MAR14APR14MAY14JUN14JUL14

OCT13NOV13DEC13JAN14FEB14MAR14APR14MAY14JUN14JUL14AUG 14SEP 14


183.66187.50186.00180.70176.00173.00166.00165.25164.68162.00

113/2,613

154.54154.00147.53148.00147.20148.50147.73150.00152.00152.50154.50156.50

111/5,330



Fri., Oct. 25 Mon., Oct. 28 Tues., Oct. 29 Wed., Oct. 30 Thurs., Oct. 31OCT13NOV13DEC13JAN14FEB14MAR14APR14MAY14JUN14 JUL14AUG14SEP14OCT14NOV14DEC14JAN15

Class III Milk

18.2218.6218.1417.2616.8916.7616.7016.6916.8517.0817.1217.1417.1117.0216.9616.25

1,322/23,581


Class IV Milk

OCT13NOV13DEC13JAN14FEB14MAR14APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14

20.1720.5120.2419.6119.2018.9518.4318.4018.5418.0017.9418.1018.0518.0018.00

89/5,399

CME FUTURES for the week ended October 31, 2013


332354344363310215158165162

40

1,0751,211

831473417282283231214

947048

711710730721626426323335309114

9697726267


Cash-Settled Butter*

3,3144,4793,8111,9831,5601,4281,2131,2561,069

577591615486434394

1

18.2518.6318.0117.1916.8516.7516.7216.7116.8917.1117.1417.1317.1117.0016.9816.25

20.2020.5220.2519.6519.2018.9918.4318.4018.5418.0017.9218.1718.0518.0018.00

656718731712612419323335309111

9095726267

183.75187.00188.50183.00178.50174.98167.75167.40167.50161.50

315355340356308213148166153

36

154.50152.50146.50143.75143.25144.43145.50147.50150.25152.05155.00156.50

1,0111,217

830464405284282229215

947048

1,179/23,211

135/5,312

125/2,555

255/5,250

3,3684,5803,7761,9841,5671,4241,1951,2341,048

572587602479428394

1

18.2518.7317.9417.0916.8016.7016.6816.6216.8817.0617.1017.1717.1117.0216.9716.25

1,106/23,239

20.2020.6020.2119.6419.1718.9018.4018.4318.4418.0017.9218.1718.0518.0018.00

649719712703586410308303276108

9094716166

253/5,156

183.50187.00188.90182.75178.00174.00167.25167.25166.25161.50

316361332329286204134148130

35

86/2,427

154.50154.00145.50142.00142.00146.00146.00148.38151.38152.00155.98157.00

9781,221

798442378277264216207

796248

191/5,070

----18.7918.3317.4016.9616.7716.7116.7316.8917.1017.1517.2017.1317.0717.0016.26

1,426/20,543

----4,4773,9252,0381,6351,4651,2581,3041,115

615627659520465439

1

----20.4420.2419.6319.2018.9518.4018.4018.5218.0017.9418.1018.0518.0018.00

87/4,739

----709735744641434323335309114

9797726267

----187.35186.75179.75175.50172.48165.50165.00164.00161.98

120/2,353

----354365373312220168168165

42

----152.43149.00149.50150.00150.03150.50151.05153.00152.50154.50156.50

95/4,287

----1,210

820495429291283231214

947048

3,2734,4773,9241,9911,5961,4511,2351,2791,094

606620646512459417

1

3,3164,5413,7761,9911,5621,4311,1961,2381,052

569585605479422388

1

18.2518.7418.0517.2416.8616.7416.7016.6816.8517.0417.0817.0917.1117.0016.9716.25

961/23,152

20.2020.6420.3019.6519.2019.0018.4018.5018.5218.0017.9218.1718.0518.0018.00

657719713714600419316329306111

9095726267

156/5,270

183.75187.25189.50183.75178.75174.90168.50168.90167.50161.50

315360333332290206136158143

36

106/2,474

154.50153.50146.00143.25143.00145.40146.00147.73150.83152.00155.00156.50

1,0031,217

819459385277268224213

866248

125/5,161

http://www.epiplastics.com



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®.

Perspective:Tribute to Tipton

Saying goodbye to afriend and colleague

G U E S T C O L U M N I S T C M N E x c l u s i v e !

E. Linwood “Tip” TiptonNovember 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.

A Lasting Legacyof TremendousIndustry Growth,CreativityCollaboration

For more information please visit www.dairyfund.org

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, grand-children and friends, but also to the industry to which he dedicated his life’s work, and it caused me to pause and refl ect on his many accomplishments.

As stated in the well-written obitu-ary 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, fl uid 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 en-joyed a little humor.) He made it a point

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 Associa-tion (IDFA) in 1990.

That combination required the high-est 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 infl uence 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 deci-sion is easy. Other times, it may be more confrontational — surprise, we don’t

always agree! We have dealt with qual-ity 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 con-versation 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 Associa-tion, 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 refl ect those of Cheese Market News®.

NEWS/BUSINESS

WASHINGTON — Ads for 8-ounce varieties of natural cheese shreds were the largest of the fi ve 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 Market-ing 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

8-ounce shreds most advertised variety in latest retail reporting period for cheese

KANSAS CITY, Mo. — USDA’s Kansas City Commodity Offi ce (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 shred-ded Cheddar in 6/5-pound bags.

Also being solicited are 4.9 mil-lion pounds of shredded Cheddar in 6/5-pound bags, 1.6 million pounds

KCCO seeks American cheese, other productsof 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 so-licited offers to sell the government evaporated and ultra-high tempera-ture milk. Offers are due in Kansas City by 9 a.m. CT Nov. 12.

For more information on either so-licitation, visit https://portal.wbscm.usda.gov/publicprocurement. CMN

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 conven-tional butter in 1-pound packs this week had a weighted average adver-tised price of $2.74, up from $2.72 one year earlier, AMS says. CMN

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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 natu-ral American cheese in cold storage at the end of September 2012, according to data released this week by USDA’s National Agricultural Statistics Ser-vice (NASS).

Swiss cheese in cold storage to-taled 29.9 million pounds Sept. 30, 2013, down 7 percent from Aug. 31, 2013’s 32.0 million pounds but 3 per-cent higher than the 28.9 million pounds of Swiss cheese in cold storage at the end of September 2012.

Other natural cheese in cold stor-age totaled 380.6 million pounds at

Cheese, butter stocks decline from August, but cold storage still higher than year ago

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 bil-lion 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 per-cent higher than the 195.8 million pounds of butter in cold storage at the end of September 2012. CMN

NORTHFIELD, Ill. — Kraft Foods Group is voluntarily recalling some vari-eties 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 consum-ers 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 cus-tomers across the United States. The affected products was not distributed in Canada.

Product varieties that are being recalled include: 16-ounce Kraft Moz-zarella String Cheese, .834-ounce Kraft Low Moisture Part Skim Jalapeno String Cheese 2/24 pack, 24-ounce and

Kraft recalls certain String cheese products12-ounce Kraft Low Moisture Part Skim String Cheese, 9-ounce Kraft Barbecue String Cheese Twists, 9-ounce Kraft Ital-ian 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-per-cent 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 Polly-O 2-percent String Cheese, 10-ounce Polly-O Low Moisture Part Skim Jala-peno String Cheese, 10-ounce Polly-O Low Moisture Part Skim Tomato Basil String Cheese, 10-ounce Polly-O 2-per-cent 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

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Andrew Faulman is a fl oor manager at Rice Dairy*, a boutique brokerage fi rm in Chicago that specializes in dairy and markets at dairy’s periphery. He contributes this column exclusively for Cheese Market News®.

Perspective:Market Insight

2014 cheese curvemay facilitate exports

John Umhoefer is executive director of the Wisconsin Cheese Makers Association. He contributes this column monthly for Cheese Market News®.

Perspective:WCMA

Knowledge opportunities abound

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

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 artifi cially 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 size-able 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 fi xed 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 size-able 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 anhy-drous 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. 24-Sept.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

With cheese prices trending fa-vorably and reports of good product movement as the holidays approach, dairy manufacturers should take a moment to focus on positive oppor-tunities available this fall.

Wisconsin’s dairy infrastructure, and organizations outside of Wiscon-sin, 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 opportuni-ties 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 Up-per Midwest. Visit www.dairyshow.com.

2. UW River Falls Dairy Plant Fund Drive. Fundraising is underway to re-build the 33-year-old dairy pilot plant at the University of Wisconsin River Falls.

This modest ask, $3 million, will expand cheese, whey and ice cream processing space, and all-new equipment will train both students and industry person-nel 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 regula-tions 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 Market-ing Board displays all its services and staff at an expo for dairy manufactur-ers 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_compa-nies/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 expec-tations, market research resources and export paperwork. The one-day

session is free, but attendees must pre-register with Lisa Stout at [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 trans-fer 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 opportu-nities facing Upper Midwest dairy producers at the annual meeting of the Dairy Business Association in

Turn to UMHOEFER, page 9 a

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SALMON ARM, British Columbia — The Public Health Agency of Canada this week announced it has added another confi rmed case of illness in Manitoba linked to product from Gort’s Gouda Cheese Farm, Salmon Arm, British Co-lumbia. The investigation now includes 27 confi rmed 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

Another E. coli case linked to Gort’s Goudamid-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 is-sued 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. CMN

NEWARK, Del. — Natural Dairy Products Corp. completed the relo-cation of its headquarters and plant from Avondale, Pa., to Newark, Del., Oct. 25.

Delaware Gov. Jack Markell, Ber-nice Whaley, deputy director,Delaware Economic Development Offi ce, and other state and local offi cials were at a ribbon-cutting event marking the company’s move to Newark.

Natural Dairy Products Corp. completes relocation of headquarters, plant to Newark, Del.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.

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, butter-milk, cream and other goods made with milk from 22 certifi ed 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 busi-ness 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 certifi cations for both effi ciency and cleanliness for its new facility,” Whaley says. “Based on their investment in this new build-ing, and their plans for the future of the company in Newark, we know that they are dedicated to Delaware.” CMN

CHICAGO — Dairy Farmers of America (DFA) and Select Milk Producers re-cently signed an agreement with AMP Americas that will allow the dairy co-operatives to convert a portion of their diesel needs to compressed natural gas (CNG) by working with haulers to con-vert their fl eets 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,

DFA, Select Milk sign deal over natural gasSweetwater, 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 main-tenance and have a longer engine life, the energy company adds. CMN

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AUCKLAND, New Zealand — The fi ndings 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 recom-mendations to improve and build on changes already underway to address the issues that led to the WPC-80 precau-tionary 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-

Independent report looks at Fonterra’s response during whey protein concentrate recalllems with tracing potentially affected product and belated escalation of the issue, contributed to the incident in August this year.

“Fonterra is a high-quality organi-zation with talented and dedication people. The WPC-80 precautionary recall let them down,” says Jack Hod-der, 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 signifi cant issue.”

Hodder says the fi ndings and rec-ommendations 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 thor-ough, providing Fonterra management with important in-depth observations and recommendations.

“The independent report fi ndings and recommendations are consistent with our own approach to strengthening the cooperative and renewing trust and confi dence among our many and varied stakeholders. For example, we have recently tightened our already rigor-ous food safety and quality controls,” Spierings says.

“We have learned lessons from what has been a diffi cult experience,

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, coor-dinated by senior partner Hodder and independent experts Gabrielle Trainor, a Sydney, Australia-based specialist in crisis management and communica-tion, 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 signifi cantly. It currently operates in the markets of Ghana, Nigeria, Togo, Burkina Faso, Benin and the Ivory Coast. The com-pany’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 offi cer, 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 gradu-ally acquire a controlling stake in the business.

The partners expect to complete the transaction by the end of this year. CMN

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FAULMANContinued from page 6

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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 rally-ing? 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 year-over-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 consid-erably higher, overseas folks looked to the United States to meet their needs.

How does the futures and options market fi t 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 ac-counted 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 mov-ing 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

The views expressed by CMN’s guest columnists are their own opinions and do not necessarily refl ect those of Cheese Market News®.

*These observations include information from sources believed to be reliable, but no independent verifi cation has been made and therefore their accuracy and com-pleteness 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 trading futures contracts or com-modity options can be substantial, and investors should carefully con-sider the inherent risks of such an investment in light of their fi nancial condition.

G U E S T C O L U M N I S T S

Madison, Dec. 3-4. A highlight: WCMA hosts the U.S. Dairy Export Council, Glanbia Foods, Artisan Cheese Ex-change and CDR for a look at dairy export opportunities. Visit www.widba.com/events.

9. Dairy Processor Grants. Wis-consin Gov. Scott Walker introduced $400,000 in new innovation grants into Wisconsin’s state budget this year, and a description of this oppor-tunity will roll out from the Wisconsin Department of Agriculture, Trade & Consumer Protection in December. Industry leaders, meeting recently, urged WDATCP to target grants to-ward food safety audit assistance, new plant technologies, waste water

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 but-ter 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. Wiscon-sin Cheese Makers Association and CDR host the expo and seminars, and walking the exhibit floor re-mains free for dairy manufacturers and processors. Visit www.cheeseexpo.org for more information. CMN

The views expressed by CMN’s guest columnists are their own opin-ions and do not necessarily reflect those of Cheese Market News®.

UMHOEFERContinued from page 6

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Certified APPRAISALSHarry Davis & Company is the leader in the valuation of equipmentand operating facilities in the dairy and beverage industries. Ourexpert appraisals are performed in accordance with the strict profes-sional standards of USPAP and the American Society of Appraisers. Our clients include leading banks and financial institutions as well asFortune 500 companies and major regional players in the dairy, foodprocessing and beverage industries.

AUCTION: Obtaining Maximum ValueHarry Davis & Company has delivered powerful solutions tothe dairy, food and beverage industries for OVER 58 YEARS!

• Nestle Nutritional Products - St. Louis Park, MN

• Land O’ Lakes - Cheese & Whey - Tulare, CA

• Nesstle/Dreyers Ice Cream - Bakersfield, CA & Houston, TX

• Foster Farms - Fluid Milk - Fresno, CA

• Heinz True Soups - Kent, WA

• Unilever Mayonnaise / Condiment Facility - Milwaukee, WI

• Western Dairy - Reno, NV area

• H.P. Hood - Bristol, VA, Sacramento, CA and Boston, MA

• Cumberland Farms - Winn-DDixie - Safeway

• Pepsi-Cola, Coca-Cola, 7-Up & Cott Beverage Facilities

• National Starch - ADM - Kraaft Foods - and Many Others!

HARRYDAVIS& COMPANY

www.harrydavis.com412.765.1170

[email protected]

www.harrydavis.com412.765.1170

[email protected]

POMONA, Calif. — Medal winners of the 2013 Los Angeles International Dairy Competition, held in conjunc-tion with the Los Angeles County Fair, recently were announced.

Judging took place at the fair-grounds 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.

L.A. County Fair’s Los Angeles International Dairy Competition medal winners announcedFor full results, visit www.lacoun-

tyfair.com/2013/entertainment/com-petitions.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.

CROPP Cooperative, La Farge, Wis.,

Organic Butter, Salted Pasture.• Sweet Butter (unsalted)

Rumiano Cheese Co., Crescent City, 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, Ca-lif., Mild Cheddar Cheese (cow’s milk).

• ColbyRalphs Grocery Co., Compton, Calif.

• Cottage CheeseSaputo Dairy Foods USA, Lincoln-

shire, 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.

Ralphs Grocery Co., Compton, Calif. (3): Small Curd; Lowfat Small Curd; Pineapple.• Edam

Vermont Farmstead Cheese Co., South Woodstock, Vt., SugarHouse Edam.• Flavored Cheeses with Sweet or ‘Dessert’ Condiments

Sartori Co., Plymouth, Wis., Rasp-berry Tart Ale.

Vermont Farmstead Cheese Co., South Woodstock, Vt., Blueberry Wind-sorDale.• Flavored Hard Cheeses

Rumiano Cheese Co., Crescent City, Calif., Dry Monterey Jack with peppercorns.

Vermont Farmstead Cheese Co., South Woodstock, Vt., AleHouse Ched-dar.• Flavored Pasteurized Process Cheeses

Thiel Cheese & Ingredients LLC, Hilbert, Wis. (2): Brie with Cranberries; Cheese with Pimento Peppers.• Flavored Semi-Soft Cheeses

Joseph Farms Cheese, Atwater, Calif., Garlic and Herb Monterey Jack (cow’s milk).• Flavored Semi-Soft Goat’s Milk Cheeses

Sierra Nevada Cheese Co., Willows, Calif., Bella Capra Jalapeno Goat Cheese.• Flavored Spreadable Cheeses

Smith’s Country Cheese Inc., Winchendon, Mass., Gouda with Horse-radish Spread.• Gouda, Flavored

Arla Foods Production LLC, Basking Ridge, N.J. (2): Gouda with Chipotle Pepper; Gouda with Smoked Black Pep-percorn.

Smith’s Country Cheese Inc., Winchendon, Mass., Gouda with Salsa.• Havarti

Arla Foods Production LLC, Basking Ridge, N.J., Creamy Havarti.

Vermont Farmstead Cheese Co., South Woodstock, Vt., BrickHaus Til-sit.• Havarti, Flavored

Arla Foods Production LLC, Basking Ridge, N.J. (2): Jalapeno Havarti; Dill Flavored Havarti.

Smith’s Country Cheese Inc., Winchendon, Mass., Havarti with Dill.• Mozzarella, Part Skim

Cacique Cheese, City of Industry, Calif.• Open Class Hard Cheeses

Turn to OPEN, page 11 a

http://www.harrydavis.com



OPENContinued from page 10

For more information please visit www.johnsonindint.com

NEWS/BUSINESS

PROVENROBUST

INNOVATIVERELIABLE

As the premier designer and manufacturer of mozzarella cheese making and cheese reduction machinery, Johnson Industries has been dedicated to serving the needs of cheese makers and food processors around the world for over four decades.

Proven technology, robust design, and unprecedented reliability are found in every machine we deliver. These are the principles our company was founded on, and they remain our hallmark today.

CookersSince 1964, our cooker- stretchers have provided the control and reliability needed to produce the finest pasta filata style cheese possible.

MoldersProven sanitary forming technology with interchangable molds, the Rotary Molder Chiller delivers the highest molding capacity in the world.

ReductionInnovative design features and robust construction are the characteristics of our cutting and shredding systems.

Complete LinesFrom cheesemaking, to processing, to packaging, we partner with you to design a production line that supports your unique requirements.

TO REQUEST INFORMATION, CALL 608-846-4499 OR VISIT www.johnsonindint.com

Vella Cheese Co., Sonoma, Calif. (2): Asiago; Mezzo Secco.

Sartori Co., Plymouth, Wis.: Nutty, creamy, buttery fi nish; Fruity, creamy, crumbly.

Vermont Farmstead Cheese Co., South Woodstock, Vt. (2): WindsorDale, Windsor Blue.

Cacique Cheese, City of Industry, Calif., Cacique Queso Enchilado.• Open Class Semi-Soft Cheeses

Joseph Farms Cheese, Atwater, 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, Lincoln-shire, Ill., Kefi r Cheese.• Parmesan

Sartori Co., Plymouth, Wis.• Pepper Flavored ‘American’ Style Cheeses

Ralphs Grocery Co., Compton, Calif., Hot Pepper Jack.

Joseph Farms Cheese, Atwater, Calif., Pepper Jack (cow’s milk).

Vella Cheese Co., Sonoma, Calif., California Daisy Cheddar with Jalapeno.

Vermont Farmstead Cheese Co., South Woodstock, Vt. (2): Cracked Pepper WindsorDale; Hot Pepper WindsorDale.• Pepper Flavored Cheeses

Rumiano Cheese Co., Crescent City, Calif., Organic Pepper Jack.• Queso Asadero

Cacique Cheese, City of Industry, Calif.• Queso Cotija

Cacique Cheese, City of Industry, Calif.• Queso Oaxaca

Cacique Cheese, City of Industry, Calif.• Queso Panela

Cacique Cheese, City of Industry, Calif., Cacique Queso Panela.• Quesos Frescos

Cacique Cheese, City of Industry, Calif., Queso Fresco,• Quesos para Fundir

Cacique Cheese, City of Industry, Calif., Queso Blanco Fresco.• Semi-Soft Goat’s Milk Cheeses

Sierra Nevada Cheese Co., Willows, Calif., Caprae Raw Milk Goat Cheddar.• Smear Ripened Hard Cheeses

Cowgirl Creamery, Point Reyes Sta-tion, Calif., Wagon Wheel - Alpine-style cheese.• Smoked Cheeses

Vermont Farmstead Cheese Co., South Woodstock, Vt., Smokehouse Tilsit.

Rumiano Cheese Co., Crescent City, Calif., Smoked Mozzarella - whole milk• Soft Goat’s Milk Cheeses

Sierra Nevada Cheese Co., Willows, Calif., Bella Capra Chevre.• Spreadable Cheeses

CROPP Cooperative, La Farge, Wis., Organic Spreadable Cheeses - Cream

Cheese.Ralphs Grocery Co., Compton, Calif.

(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 Certifi ed Dairy LLC, City of Industry, Calif., Lowfat Buttermilk.

Turner Dairy Farms, Pittsburgh, Whole Cultured Buttermilk.• Grade A Liquid Yogurt, Flavored

Cacique Cheese, City of Industry, 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 HalfCROPP Cooperative, La Farge, Wis.,

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

Alta Dena Certifi ed Dairy LLC, City of Industry, Calif..

Turner Dairy Farms, Pittsburgh.Hollandia Dairy, San Marcos, Calif..Ralphs Grocery Co., Compton, Calif.

• Grade A Pasteurized 2-percent Reduced Fat Milk

Turner Dairy Farms, Pittsburgh.Ralphs Grocery Co., Compton, Calif.

• Grade A Pasteurized Chocolate Flavored Lowfat Milk

Ralphs Grocery Co., Compton, Calif.• Grade A Pasteurized Chocolate Flavored Milk

Turner Dairy Farms, Pittsburgh, Whole Chocolate Milk.

Safeway LA Milk.• Grade A Pasteurized Chocolate Flavored Nonfat Milk

Turner Dairy Farms, Pittsburgh, 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

Ralphs Grocery Co., Compton, Calif.• Grade A Pasteurized Light/Table Cream 18-percent Milkfat

Turn to L.A., page 12 a

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For more information please visit www.zwirnerequipment.com

NEWS/BUSINESS

New & Used Stainless Steel Equipment, Parts, Supplies & Services

Visit Us Online & Browse Inventory at www.ZwirnerEquipment.comCall Us at (615) 680-3312

Connect with Us on Facebook.com/ZwirnerEquipment

storage & multi-compartment tanksbulk farm & processing tankscentrifugal & positive pumpshomogenizersseparators & clarifiersfilling & material handlingheat exchangers & HTST systemsbutter & cheese equipmentice cream equipmentrefrigerationwashing equipmentlaboratory supplies and other items

Providing the highest quality new and recondi oned machinery, engineering, parts, services and transport for industries requiring sanitary grade stainless steel for processing purposes.

NOW OPEN: A NEW COMPANY with DECADES OF EXPERIENCE!

HARTSVIllE, Tenn. — Zwirner Equip-ment 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 busi-ness and a reputation for putting the customer fi rst.

ZEC offers new and reconditioned stainless steel machinery, engineer-ing, parts, refurbishment, repairs, transport and fi eld installation of equipment for the dairy, food pro-cessing, beverage, brewing and phar-maceutical industries. The facility in Hartsville, Tenn., maintains an exten-sive inventory of parts on site that en-

Zwirner Equipment Co. opens new business with decades of experience, focus on serviceables 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 fabrica-tors 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 equipment.

“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 fabrica-tion work before that equipment is installed.”

Additionally, ZEC is a distributor of several lines of new equipment, includ-ing: stainless steel storage tanks, mixing tanks, processing tanks, clean-in-place tanks, high-temperature short-time bal-ance tanks, silo tanks and kettles, a full range of pumps, heat exchangers, fl ow control parts and fi ttings.

“The majority of our business will be rebuilt and reconditioned equipment, but we’ve expanded on the new equip-ment side as well,” Zwirner says.

Throughout three decades in busi-ness, 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 per-son who can do it all.” CMN

Cacique Cheese, City of Industry, Calif., Cacique Crema Mexicana.• Grade A Pasteurized Milk

CROPP Cooperative, La Farge, Wis., Organic Grade A Pasteurized Milk, Whole.

Clover Stornetta Farms, Petaluma, Calif., Organic Farms Organic Vitamin D Milk.

Hollandia Dairy, San Marcos, Calif..Ralphs Grocery Co., Compton, Calif.Alta Dena Certifi ed Dairy LLC, City

of Industry, Calif..Turner Dairy Farms, Pittsburgh,

Grade A Pasteurized Milk.Safeway LA Milk, City of Commerce,

Calif., Vitamin D.• Grade A Pasteurized Nonfat/Fat Free Milk

Clover Stornetta Farms, Petaluma, Calif., Clover Organic Farms Organic Fat Free Milk.

Safeway LA Milk, City of Commerce, Calif..

Hollandia Dairy, San Marcos, Calif.. Turner Dairy Farms, Pittsburgh.Ralphs Grocery Co., Compton, Calif.Alta Dena Certifi ed Dairy LLC, City

of Industry, Calif..• Latin American/Hispanic Style Cream (Crema)

L.A.Continued from page 11

Turn to CREMA, page 14 a

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For more information please visit www.urschel.com

NEWS/BUSINESS

For more information please visit www.evapdryertech.com

Evaporator and Spray Drying Systems

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Engineering solutions and exceptional technical support is what we provide when it comes to your evaporator and spray drying system. EDT innovative technologies - designed to handle today’s process re uirements or sa e e cient sanitary processing.

Whey and Whey Permeate

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Look to EDT for your next evaporator and spray drying project.

Powder Processing

1805 Ridgeway Street • Hammond, Wisconsin 54015 USAWebsite: www.evapdryertech.com • Email: [email protected]

Introducing a heavy duty cheese dicer with a sanitary design without the high maintenance. U.S.D.A., Dairy Division accepted.

To learn more about the NEW AFFINITY® DICER, visit: www.urschel.com/newcheesedicer.html

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VALPARAISO, Ind. — Urschel Inter-national 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 facili-ties in Lisboa, Portugal, and Ober-Mörlen,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 Ur-schel cutting machinery available to them,” says Helena Gomes, interna-tional 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 inspec-tion and repair of cutting machinery. Routine inspection and maintenance of these components by Urschel

Urschel International opens new facilities in Lisboa, Portugal and Ober-Mörlen, Germany

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 fa-cility 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 sched-ule a test cut of their product while they are visiting,” Böhmer says. CMN

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: Pri-vate Label Edition,” found that more than one-third of shoppers are pur-chasing 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 fu-ture.

Medicine topped the list of pri-vate 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 shop-pers (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

Customers are more accepting of private label products, including milk, report fi nds

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 strat-egy, 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’ percep-tions 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 na-tional brands are of better qual-ity, down from 36 percent last year and 43 percent in 2010. In addi-tion, 45 percent of shoppers believe that national brands have more new products, variety and innova-tions than private brands. CMN

http://www.evapdryertech.com

http://www.urschel.com



For more information please visit www.millerbernd.com

NEWS/BUSINESS

The BigCheeseCustom Process Equipment

Controls & Automation

www.millerbernd.com320.485.2685

“A Tradition of Innovation…Since 1933”

Cacique Cheese, City of Industry, Calif. (4): Crema Salavadorena; Crema Mexicana Agria; Crema Ranchero Con Sal; Crema Ranchero Natural.• Manufacturing Cream 36-percent Milkfat

Hollandia Dairy, San Marcos, Calif.• Other Fluid Milk/Cream

Alta Dena Certifi ed Dairy LLC, City of Industry, Calif. (2): 10-percent Va-nilla Ice Cream Mix; Sweetened Vanilla Manufacturing Cream.• Pasteurized Pressurized Cream, Cans

Ralphs Grocery Co., Compton, Calif.

• Chocolate Ice Cream (full fat), Category I

Thrifty Ice Cream, El Monte, Calif., Chocolate.

Safeway Phoenix Ice Cream, Phoe-nix, Milk Chocolate.• Chocolate Ice Cream (full fat), Category II

Ralphs Grocery Co., Compton, Calif., Chocolate Paradise.• Chocolate Ice Cream (full fat), with Nuts, Candy, Cookies, and/or Fruit

Thrifty Ice Cream, El Monte, Calif., Chocolate Brownie.

Safeway Phoenix Ice Cream, Phoenix (2): Rocky Road; Extreme Moose Tracks.

Ralphs Grocery Co., Compton, Calif., Chocolate Cookie Crumble.

• Custard or French Vanilla Ice Cream, Categories I, II or III

Ralphs Grocery Co., Compton, Calif., French Vanilla.

Thrifty Ice Cream, El Monte, Calif., French Vanilla.• Frozen Yogurt Lowfat, Bulky Fruit Flavored (with fruit)

Safeway Phoenix Ice Cream, Phoe-nix, Greek, Mixed Berry.• Frozen Yogurt Lowfat, (no fruit added)

Safeway Phoenix Ice Cream, Phoe-nix, Greek, Honey.• Frozen Yogurt Nonfat, Bulky Fruit Flavored (with fruit)

Thrifty Ice Cream, El Monte, Calif. (2): Strawberry; Blueberry Cheesecake.• Frozen Yogurt, Vanilla

Thrifty Ice Cream, El Monte, Calif., Frozen Yogurt - Vanilla• Fruit Sorbet

Safeway Phoenix Ice Cream, Phoe-nix, Raspberry.• Ice Cream (full fat), Other Flavors

Thrifty Ice Cream, El Monte, Calif. (9): Chocolate Chip; Butter Pecan; Cot-ton Candy; Mint n’ Chip; Mocha Almond Fudge; Pistachio Nut; Pecan Praline; Bubble Gum; Birthday Cake.

Safeway Phoenix Ice Cream, Phoenix (5): Butter Pecan; Creme Brulee; Pea-nut Butter Cup; Peanut Butter Honey; Salted Caramel Butter Pecan.

Ralphs Grocery Co., Compton, Calif. (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

Thrifty Ice Cream, El Monte, Calif. (2): Strawberry Banana; Black Cherry.• Ice Cream Novelties, Bars and Sandwiches

Ralphs Grocery Co., Compton, Calif. (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 Blast-ers - 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.).

Thrifty Ice Cream, El Monte, Calif. (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

Ralphs Grocery Co., Compton, Calif., Strawberry Swirl.• Lowfat Chocolate, Category III

Ralphs Grocery Co., Compton, Calif., Chocolate.• Lowfat Plain or Vanilla Ice Cream, with Nuts, Candy, Cookies or Fruit

Ralphs Grocery Co., Compton, Calif. (2): Fudge Swirl; Strawberry Swirl.• Lowfat Vanilla, Category II

Thrifty Ice Cream, El Monte, Calif., Low Fat Vanilla.• Nonfat Chocolate, Category III

Thrifty Ice Cream, El Monte, Calif., Chocolate.• Plain or Vanilla Ice Cream (full-fat), with Nuts, Candy, Cookies or Fruit

Safeway Phoenix Ice Cream, Phoenix (5): Moose Tracks; Cinnamon Horchata; Cookie Dough; Cherry; Dulce De Leche.

Thrifty Ice Cream, El Monte, Calif. (4): Chocolate Chip; Coconut Pineapple; Cookies n’ Cream; Cherry Chip.

Turn to WINNERS, page 15 a

CREMAContinued from page 12

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For more information please visit www.wowlogistics.com

NEWS/BUSINESS

Ralphs Grocery Co., Compton, Calif. (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 Val-ley, Calif.• Premium Chocolate Ice Cream, More Than 12-percent Fat, Other Fruit Flavors

La Michoacana, Modesto, Calif. (2): Mamey; Angel’s Kiss.• Premium Vanilla Ice Cream, More Than 12-percent Fat, Category I

Safeway Phoenix Ice Cream, Phoe-nix, Vanilla Bean.

Thrifty Ice Cream, El Monte, Calif., Vanilla Bean.• Reduced Fat Chocolate, Category II

Ralphs Grocery Co., Compton, Calif., Chocolate.• Reduced Fat Plain or Vanilla Ice Cream, with Nuts, Candy, Cookies or Fruit

Ralphs Grocery Co., Compton, Calif. (8): Vividly Vanilla; Blueberry Pome-granate; Fun Munch Cookies & Cream; Cherry Cordial; Mint Chocolate Chip; Southern Butter Pecan; Rocky Road; Peanut Butter Fudge Swirl.• Reduced Fat Vanilla, Category II.

Ralphs Grocery Co., Compton, Calif. (2): Artisan Vanilla Bean; French Silk.• Sherbet

Safeway Phoenix Ice Cream, Phoenix (2): Mango; Lime.

La Michoacana, Modesto, Calif. (2): Strawberry; Mango.

Thrifty Ice Cream, El Monte, Calif. (5): Lemon Sherbet; Orange Sherbet; Pineapple Sherbet; Rainbow Sherbet; Raspberry Sherbet.

Ralphs Grocery Co., Compton, Calif. (5): Rainbow Sherbet; Mango Sherbet; Pineapple Sherbet; Orange Sherbet; Lime Sherbet.• Strawberry Ice Cream, Category I

Thrifty Ice Cream, El Monte, Calif., Strawberry.• Strawberry Ice Cream, Category III

El Monte Dairy, South El Monte, 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, Phoe-nix, French Vanilla.• Vanilla Ice Cream, 10-percent Butterfat, Category II

El Monte Dairy, South El Monte, Calif., Vanilla.

Safeway Phoenix Ice Cream, Phoe-nix, Home-style Vanilla.

Thrifty Ice Cream, El Monte, Calif., 10-percent Vanilla.• Vanilla Ice Cream, 10-percent

Butterfat, Category IIIRalphs Grocery Co., Compton, Calif.,

Vividly Vanilla.• Grade A Latin American/Hispanic Style Sour Cream (Creama)

Saputo Dairy Foods USA, Lincoln-shire, Ill. (3): Crema Natural; Cream Especial; Crema Mexicana.• Grade A Light Sour Cream/Sour Half and Half

Saputo Dairy Foods USA, Lincoln-shire, Ill. (2): Natural Light Sour Cream; Light Sour Cream.• Grade A Nonfat Sour Cream

Saputo Dairy Foods USA, Lincoln-shire, Ill.: Nonfat Sour Cream.• Grade A Sour Cream

Saputo Dairy Foods USA, Lincoln-shire, Ill., Natural Sour Cream.

• Other Sour CreamSaputo Dairy Foods USA, Lincoln-

shire, Ill., Creme Fraiche.• Yogurt, Greek Style Flavored

Safeway LA Milk, City of Commerce, Calif. (6): Blueberry; Raspberry; Honey; Vanilla; Lemon; Mango.

Ralphs Grocery Co., Compton, Calif. (2): Blueberry; Vanilla.• Yogurt, Greek Style Plain

Safeway LA Milk, City of Commerce, Calif.

Ralphs Grocery Co., Compton, Calif.• Yogurt, Unfl avored with Fruit on the Bottom, Lowfat

Ralphs Grocery Co., Compton, Calif. (5): Peach; Black Cherry; Blueberry Pomegranate; Cherry/Vanilla; one ad-ditional product.

• Yogurt, Plain, Unfl avored, LowfatSafeway LA Milk, City of Commerce,

Calif.• Yogurt, Pre-stirred Flavored or Bulky Blended, Lowfat

Ralphs Grocery Co., Compton, Calif. (7): Pina Colada; Strawberry Banana; Strawberry; Plain; Mango Pineapple; Lime; Lemon.

Safeway LA Milk, City of Commerce, Calif. (2): Vanilla Bean; Mango.

Hollandia Dairy, San Marcos, Calif. (3): Strawberry; Raspberry; Strawberry Banana.• Yogurt, Pre-Stirred Flavored or Bulky Blended, Nonfat

Ralphs Grocery Co. , Comp-ton, Calif. (3): Vanilla Bean; Va-nilla; one additional product. CMN

WINNERSContinued from page 14

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WASHINGTON — As a result of softer sales and traffi c 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 signifi es expansion in the index of key industry indicators.

“The RPI’s September decline was

Restaurant index declined in September amid dampened sales, customer traffi c levelsdue in large part to softer same-store sales and customer traffi c 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’ confi dence in the economy continued to deteriorate, which was likely due to the fact that the government shutdown and debt ceiling debates occurred dur-ing the midst of the survey’s October fi elding 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 Ex-pectations Index.

The Current Situation Index mea-sures current trends in same-store sales, traffi c, labor and capital expen-ditures. It stood at 99.9 in September, down 0.7 percent from a level of 100.7 in August. September marked the fi rst time in six months that the Current Situation Index fell below 100, which represents contraction in the current situation indicators.

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 same-store sales in September, up from 33 percent in August.

Restaurant operators also reported a dip in customer traffi c levels in September. Thirty-three percent of restaurant operators reported higher customer traffi c levels between Sep-tember 2012 and September 2013, down from 45 percent who reported a traffi c gain in August. Meanwhile, 44 percent of operators reported a decline in customer traffi c in September, up from 38 percent in August.

Although sales and traffic lev-els 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 fi fth consecutive month in which a majority of operators reported expenditures.

The Expectations Index, which measures restaurant operators’ six-month 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 Septem-ber represented the 11th consecutive month in which the Expectations Index stood above 100, restaurant operators are not as bullish as they were during the fi rst 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 previ-ous 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, expan-sion or remodeling in the next six months, up from 45 percent who reported similarly last month. CMN

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ELKHORN, Wis. — When Richard and Sherrie Mertes founded Data Spe-cialists 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 fi nish. Seeing an unfi lled 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 re-source planning (ERP) systems, and its

Data Specialists Inc. grows with dairy industry over 30 years, offers real-time solutionscustomers 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 com-ponent. 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, particu-larly 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

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 fl uid bottled milk.”

Mertes adds that DSI has seen com-panies invest larger portions of their budgets into information gathering systems. This is being driven by factors including federal and state mandates, recall traceability, customer satisfac-tion, and above all, profi tability.

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 us-ability, 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 alert-type 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 offi ce in

Mukwonago, Wis., not far from its main offi ces in Elkhorn, Wis. The new location will support employees the company has hired for development, installation and training, customer support, network engineering and plant fl oor 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, com-municating 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 busi-ness has brought in new ideas as well as built confi dence 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 in-dustry, 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 em-ployees 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 fi ve years or 15 years from now.” CMN

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 Offi tt, CEO, Ehrmann Commonwealth Dairy. “Not only has our

Ehrmann Commonwealth Dairy opens new 100,000-square-foot yogurt plant in Arizona

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 fi rst year of operation.

“Casa Grande is the ideal loca-tion for our expansion, due to its superior infrastructure, dedicated workforce and abundant milk sup-ply,” says Benjamin Johnson, vice president and chief fi nancial offi cer, Ehrmann Commonwealth Dairy. CMN

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USTR seeks public comments on technical, sanitary barriers to trade, due Nov. 15WASHINGTON — The Offi ce 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 signifi -cant 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 standards-related measures, including standards, technical regulations and conformity assessment procedures. Such measures should constitute signifi cant foreign trade barriers to U.S. exports, USTR says.

Broadly, standards-related mea-sures are documents and procedures that set out specifi c technical or other requirements for products or processes as well as procedures to ensure that these requirements are met. Standards-related measures comprise standards, technical regulations and conformity assessment procedures, such as man-

datory processor or design standards, labeling or registration requirements, and testing or certifi cation 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 mea-sures applied to protect the life or health of humans, animals and plants from risks arising from additives, contami-nants, pests, toxins, diseases or disease-carrying 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, certifi cation or inspection procedures, sampling and testing requirements, health-related 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

TRADEContinued from page 1

industry representatives say they are especially looking forward to the pos-sibility of increased trade with Japan

and Canada, whose market size and potential for U.S. dairy exports could be signifi cant.

“In TPP the countries we believe would offer the greatest export oppor-tunities 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 agree-ment to guard against unscientifi c 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 com-mon 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 Euro-pean Union.

TTIP was formally launched this summer with its fi rst round of negotia-tions in Washington. A second round that had been scheduled in October in

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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 defi cit 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 bar-rage of unjustifi ed 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 indi-cated 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 ex-tensive documentation publicly through the International Trade Commission and U.S. Trade Representative (USTR) hearing processes as well as through

confi dential venues to USTR and USDA. As it did in the TPP negotiations, US-DEC 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 ele-ments in the agreement are fi nalized.

“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 defi cit between the U.S. and the EU. If TTIP successfully removes dairy tariffs and concurrently tackles the various non-tariff barriers and unjustifi ed requirements that the EU imposes on our products, we could make signifi cant headway in that market.”

Hough says IDFA will be participat-ing informally at the December TTIP round to meet with various stakeholders and make sure its position is under-stood. IDFA also has been extensively engaged in the TPP negotiations, at-tending three of the rounds and speak-ing 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 unifi ed 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 be-come 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

“The tremendous dairy trade defi cit we face

with the EU boils down to two elements — much higher dairy

tariffs and pervasive nontariff barriers to our products.”

Shawna MorrisNATIONAL MILK

PRODUCERS FEDERATION

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Comings and goings … comings and goings

Chad Hamilton has been named se-nior vice president and general counsel at Sargento Foods Inc., Plymouth, Wis. Hamilton is the company’s fi rst 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-

nent business risks on a corporate-wide basis. Hamilton also will manage all legal aspects of the company’s business includ-ing 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

Land O’Lakes’ Carol Kitchen named female exec of the year by Women in AgribusinessARDEN HILLS, Minn. — Carol Kitch-en, 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 Sum-mit held Oct. 24 in Minneapolis.

“In her career at Land O’Lakes, and particularly as an offi cer and member of our senior strategy team, Carol has had a signifi cant impact on both our busi-ness and our culture of mentoring,” says Chris Policinski, president and CEO, Land O’Lakes. “She translates her in-novative 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 collabo-ration and growth. We are very pleased to see her contributions recognized by others in the industry.”

Kitchen has held a variety of posi-tions at Land O’Lakes and has more than 20 years of cooperative experience. In January 2012, she joined the Land

O’Lakes dairy foods division to lead the company’s global dairy ingredients business. Previously, Kitchen served as leader of corporate strategy, busi-ness 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

“It is an honor to be the inaugural recipient

of this award.”

Carol KitchenLAND O’LAKES

lack of regulatory clarity in how those terms are defi ned.

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 in-dustry. Today he owns and operates the public affairs fi rm 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 fac-tors. Viorst says the advent of social media and other online communica-tion channels that spread information quickly have played a role. The rise in infl uential bloggers who are at the forefront of packaged food discussions also have contributed. Smart phones, which allow consumers to research

product claims and company histories while standing in the dairy isle, also have had a signifi cant impact.

While the transition from consumer to foodie has happened over decades, data show that the change has been more dra-matic in recent years. A recent report by Technomic, an information and insights provider, says that 64 percent of consum-ers 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 atten-tion to nutrition is important,” says Dar-ren Tristano, vice president, Technomic. “However, there’s a shift happening in terms of what actually defi nes 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 restau-rants across the United States contain

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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, re-cently 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 fl axseed and other natural grains that produce increased levels of Omega-3s in cow’s milk without affecting fl avor, the cooperative says. Omega-3s, which are typically found in fi sh or plant foods, are said to promote cardiovascular wellness and provide other health benefi ts.

Before taking the product to market, however, the company began by con-ducting 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 measur-able, so anyone can take it to a lab and see if it’s actually higher. That kind of confi dence 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 defi ni-tions of many healthy buzzwords that are used. Lack of regulatory action in clarifying those defi nitions can create challenges for companies.

“One of the biggest concerns that most food companies have is not regula-tory action — but inaction on the part of the FDA to put a stake in the ground and defi ne what terms like ‘all natural’ mean,” Dougherty says. “Food compa-nies want action from the FDA, but it’s not coming.”

That gray area can lead to varying interpretations. It also can leave compa-nies open to public relations quagmires, or even litigation. Dougherty and Viorst say they are familiar with two dozen lawsuits fi led 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 fi nds 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 re-cently 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 ingredi-ents are juice, such as ‘evaporated cane juice.’ FDA considers such representa-tions 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 passion-ate 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 fi ne, 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 depart-ments — 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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NEWS/BUSINESS

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Federation (NMPF), says the fi nal 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 Se-curity 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 stabiliza-tion 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 fi scally irrespon-sible 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 artifi cially 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 rein-statement 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 per-manent law could make it diffi cult to generate suffi cient political pressure to adjust the commodity safety net provi-sions should conditions in production agriculture change.”

The groups say they also fear a farm bill without a meaningful nutrition title will make it diffi cult, if not impossible, for the House and Senate to reach a bipartisan agreement on a fi nal version that can be signed by the president.

The House aims to cut $40 billion from the Supplemental Nutrition Assis-tance 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 fi ght 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 fami-lies from accessing food assistance,” the senators wrote in a letter to farm bill conference committee members. CMN

FARM BILLContinued from page 1

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 ex-pansion 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 Ca-parco, 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 Cone-wango 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 fi ve years after the facility is completed next year. The project also will create new demand for local milk production and potentially re-employ 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 fi nd 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

http://www.tetrapak.com/cheese



NEWS/BUSINESS

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Butter Campaign

SEATTLE — As the race for Seattle mayor nears its Nov. 5 vote, Darigold re-cently 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 bet-ter 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

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PETALUMA, Calif. — Clover Or-ganic Farms recently announced it has achieved non-GMO (genetically modifi ed organism) verifi cation. The family-owned and operated dairy pro-cessor, which has long offered rbST-free milk, received the verifi cation for eight of its organic dairy products from the Non-GMO Project, a third-party veri-fi cation and labeling organization for non-GMO food and products.

“For three generations we have always listened carefully to our custom-ers,” 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 verifi cation is another leap forward in transparency around our quality standards. GMOs are an issue our customers are thinking a great deal about, and this verifi cation 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 verifi ed 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 fi rst Non-GMO Proj-ect verifi ed 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 given non-GMO verifi cationClover Organic Farms plans to in-

troduce updated packaging to retailers soon, as well as additional Non-GMO Project verifi ed products in the near future. Consumers can look for the Non-GMO Project label on the front of the Clover Organic packaging. CMN

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For more information please visit www.adpi.org

NEWS/BUSINESS

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 implementa-tion of a system using green, yellow or red “traffi c light” labels to refl ect the nutritional quality of items.

“Several small, experimental studies have suggested that ‘traffi c light’ labels can be an effective method of promoting healthier choices, but there have been

‘Traffi c light’ labeling promotes healthy choices, Massachusetts General Hospital fi ndsfew 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 au-thor of the report. “Our results suggest that these labels are an effective method for conveying information about healthy and unhealthy choices and for prompt-ing changes in purchasing behavior.”

While many restaurants and other foodservice locations now are post-ing calorie contents and make other detailed information such as fat, cho-lesterol and sodium content available on request, the researchers note that interpreting this information requires knowledge and skills that many do

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 healthi-est 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 rearrang-ing 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 nutri-tional information in the cafeteria or on food labels, which factors most infl u-enced 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 infl uenced their purchases.

During the baseline period before the labeling intervention, 204 indi-viduals 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 signifi cant difference in the percentage reporting they usually or always choose healthy foods. Respon-dents 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 con-crete 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 “traffi c 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 position-ing of items, which was not included in the current study — are now in place at all MGH foodservice locations.

Co-authors of the Preventive Medi-cine 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

http://www.adpi.org


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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 pro le, shape, color, texture and avor 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 ef ciency, 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 Niro RAY™-125 Freeze Dryer for Production of Dairy Cultures.

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GEA Niro RAY series of freeze dryers provides superior process, product quality to industryHUDSON, Wis. — GEA Process Engi-neering 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 offi cials say. The freeze dryers have automatic control of the drying cycle for each batch, and dry-ing is carefully controlled through a wide range from below freezing temperature up to 130 degrees Celsius to ensure prod-uct quality while maintaining product temperatures below 25 degrees Celsius.

Company offi cials 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 specifi cations,” company offi cials 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 engi-neer, GEA Process Engineering, notes

that many ingredients producers now are trying to make products with pro-biotic 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 effi ciency 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 phar-maceutical industry and are used to fully CIP-able plants, and this is what we are able to offer with the RAY Con-cept,” Pai says. “We’re able to combine the effi ciency 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 PedersenGEA PROCESS ENGINEERING

tory size units to large industrial sizes and are designed to preserve the functional-ity, nutrient profi le, shape, color, texture and fl avor in microorganisms including bacteria, enzymes and dairy cultures, as well as in fruits, vegetables and meat.

The “Ray Concept” freeze drying pro-cess 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 fi lling sta-tion, 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 radia-tion 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 fi ve main pro-cessing stations: freeze drying, cleaning, tray cooling and storage, tray fi lling and tray emptying (emptying station).

“Through the process, the freeze dry-ing trays and trolleys move through each of

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

http://www.niroinc.com/food_chemical/freeze_dryers.asp


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WITT Gas Controls LP releases new leak testing system for cheese, food packagesALPHARETTA, Ga. — WITT Gas Con-trols LP has released the Leak-Master Easy, which uses water and compressed air to test cheese and other food packag-ing for leaks.

The company says the Leak-Master Easy is suitable for testing almost any stable and fl exible food, pharmaceuti-cal, industrial and consumer packag-ing, including vacuum packaging. The test system enables small leaks to be detected without any test gas or elec-tricity, 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-fi lled chamber and the air space above the water level is evacu-ated using the Venturi nozzle. As the immersed packaging infl ates (due to the resultant vacuum), air or fi lling 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

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, oper-ating costs are low because water and air are used instead of expensive test gases, such as helium. The installation and operation are uncomplicated; the Leak-Master 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 v is -it www.wittgas.com. CMN


Chr. Hansen offers new Greek yogurt cultureMILWAUKEE — Chr. Hansen has released a new culture series for Greek-style yogurt, “SoGreek,” which is produced with a culture originally

isolated from the island of Crete.SoGreek is designed to eliminate

powdery or chalky texture in fortifi ed yogurt while creating an authentic, mild, high-protein product, the com-pany says.

The SoGreek YoFlex culture series is clean label and made with natural ingredients, and the SoGreek nu-trish culture is designed for fortifi ed and strained yogurt.

“The new SoGreek cultures, which are also available with our well-documented 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 man-ager, Chr. Hansen. “The university set out to fi nd 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 v is -it www.chr-hansen.com. CMN

“WITT’s gas analyzers and

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shelf-life of dairy and cheese products.”

Karin NewberryWITT GAS CONTROLS


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Delkor Systems unveils Cabrio Case for easy conversion to vibrant retail-ready displayST. PAUL, Minn. — Delkor Systems Inc. recently introduced Cabrio Case, a new design that easily converts a cor-rugated shipping case to an attractive retail-ready display.

Company offi cials say the case de-sign also offers a cost-saving alternative to tray/hood or regular slotted cases.

“The Cabrio Case has signifi cant ad-vantages over other retail-ready cases in the market,” says Mike Wilcox, vice presi-dent 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 offi cials say that many retail-ers are eager to employ retail-ready cases in their stores because the con-tainers 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 diffi cult 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 offi cials 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 devel-oped numerous packaging and equip-ment types to meet the rising demand.

Delkor’s patent-pending Cabrio Case

is based on a conventional fl ange-seal case that is formed with angled fl aps 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 pro-vides support for products presented in fl exible packaging.

This makes the Cabrio Case ideal for products that must be loaded fl at for transit and then displayed upright, company offi cials say.

“The Cabrio Case solves the prob-lem of loading fl at products that need to be presented vertically for in-store display,” says Rick Gessler, Delkor sales

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 offi cials note. Mean-while, 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 [email protected], call 651-348-6724 or visit www.delkorsystems.com. CMN

COLUMBUS, Ohio — Mettler To-ledo Product Inspection Group has released the Safeline X3301 X-ray in-spection system and the Hi-Speed XS2 Checkweighter/D15 Conveyor combi-nation, which have bulk and packaged cheese applications.

Safeline X3301 combines a single vertical X-ray beam and high-sensitivity detector technology to allow the inte-gration of a 20-watt X-ray generator, which leads to improved user experi-ence, 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 fl exible 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 ef-fi cient, trouble-free product transitions onto and off the weighing system.

For more information v is -it www.mt.com. CMN

RathGibson launches Micro-Weld tubingJANESVILLE, 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-fi nish consistency and weldability of tubing that meets the requirements of the dairy industry.

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Caloris Engineering releases new evaporatorsEASTON, Md. — Caloris Engineering LLC says its new Concentrix MVR Evapo-rator line delivers the highest available energy and operational effi ciencies 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 effi ciency 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 evapora-tors 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 usesBENSENVILLE, Ill. — Biocatalysts Ltd. has released the Promod 782MDP enzyme for whey processing applica-tions and the Flavorpro 937MDP for enzyme-modifi ed cheese applications.

Promod 782MDP can be used for the modifi cation 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-modifi ed cheese. Biocatalysts says. Flavorpro 937MDP also is suitable for vegetarian, kosher and halal products.

For more information v is -it www.biocatalysts.com. CMN

Tetra Pak launches new whey fi ltration system that turns waste into incomeLAUSANNE, Switzerland — Tetra Pak recently launched Tetra Alcross RO Lite, a whey fi ltration system that helps small- and medium-sized dairies extract value out of whey, which is often dumped as waste.

Whey is valuable when concentrated, but the fi ltration 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 fi ltration solution that is available in fi ve different sizes that are easy to install and cost about 30 percent less than customized alternatives.

The system uses a process of continu-ous reverse osmosis fi ltration 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 fi ltration solution helps small- and medium-sized dairies compete on more even footing with larger dairies while also improving their profi tability and decreasing their environmental footprint.”

F o r m o r e i n f o r m a t i o n v i s -it www.tetrapak.com. CMN

Ishida Co., Rice Lake Retail release WM-4000RICE 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 fi lm for improved

package appearance, Rice Lake Retail Solutions says. The full-size WM-4000 also weighs and labels each tray. In addi-tion, its print and apply feature can be modifi ed to fi t any package orientation.

For more information visit www.ricelakeretail.com/wm4000. CMN



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chains, mass merchandisers, wholesale clubs, convenience and specialty retail-ers 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 op-portunity 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 reg-ister contact PLMA at 212-972-3131, i n f o @ p l m a . c o m o r v i s i t www.plma.com. CMN

For more information please visit www.tetrapak.com/usprocessingequipment

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

PLMA’s 2013 Trade Show set for Nov. 17-19

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 build-ing a craft beer program.

Keynotes will be delivered by celeb-rity guests Donatella Arpaia, judge on the Food Network’s “Iron Chef,” and Sal Basile and Francis Garcia, hosts of the

International Pizza Expo is March 24-27Cooking 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 Man-agement, will present advance-track workshops for pizzeria operators.

In addition, a panel discussions will focus on a number of topics, and a street-style 30th birthday party will be held.

For more information or to reg-ister visit www.pizzaexpo.com. CMN

Line up ... line up ... line up ... line up ...Nov. 3-6, 2013, International Dairy

Foods Association (IDFA) Inter-national Dairy Show, Chicago. Con-tact 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 Asso-ciation 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, e-mail: [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 Prin-ciples of Industrial Cheesemak-ing Workshop, Twin Falls, Idaho. Contact: Paula Peterman, phone: 208-364-6188, website: www.regonline.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 (CF-SRS) Workshop, Houston. Website: www.cfsrs.com.

EVENTS

Continued on page 30 a


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Dec. 3-5, 2013: Cornell University Department of Food Science Exten-sion Basic Dairy Science & Sanita-tion Workshop, Ithaca, N.Y. Contact: Janene Lucia, Cornell University De-partment of Food Science Extension, 607-255-2892, e-mail: [email protected], website: http://foodscience.cornell.edu/cals/foodsci/extension/extension-calendar.cfm.

Dec. 10-12, 2013: North Caro-lina State University Cheesemaking Short Course, Raleigh, N.C. Website: www.ncsu.edu/foodscience/dairy/howl-ingcow/index.html.

Jan. 13-16, 2013: Sterling Col-lege and the Cellars at Jasper Hill Artisan Cheesemaking Short Course, Greensboro, Vt. Website: www.sterlingcollege.edu.

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EVENTS

Jan. 16, 2014: Wisconsin Cheese Originals Gourmet Grilled Cheese Class, Oregon, Wis. Con-tact: Jeanne Carpenter, Wisconsin Cheese Originals, 608-358-7837, e-mail: [email protected], website: 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 Car-penter, Wisconsin Cheese Origi-nals, 608-358-7837, e-mail: jeanne@w o r d a r t i s a n l l c . c o m , w e b s i t e : www.wisconsincheeseoriginals.com.

Feb. 19-21, 2014: Washington Sate University Basic-Plus Cheesemaking

Continued from page 29

Line up ... line up ... line up ... line up ... Line up ... line up ... line up ... line up ... line up

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-

Professional Dairy Producers of Wis. Business Conference is March 12-13 in Madison, Wis.13. The theme will be “Exceeding Excellence.”

PDPW says the conference will bring together leaders who are pas-sionate and engaged in the dairy

Short Course, Lynden, Wash. Website: http://public.wsu.edu/~creamery/basicplus.htm.

Feb. 23-28, 2014: Sonoma Val-ley Cheese Conference, Sonoma, Calif. Contact: Sheana Davis, Epi-curean Connection, 707-935-7960, e-mail : 707-935-7960, website: www.theepicureanconnection.com.

March 12-13, 2014: Professional Dairy Producers of Wisconsin Busi-ness Conference, Madison, Wis. Contact Professional Dairy Producers of Wiscon-sin, phone: 00-947-7379, e-mail [email protected], website: www.pdpw.org.

March 13, 2014: Wisconsin Cheese Originals Fondue Fun & Swiss Specialties Class, Oregon, Wis. Con-tact: Jeanne Carpenter, Wisconsin Cheese Originals, 608-358-7837, e-mail: [email protected], website: www.wisconsincheeseoriginals.com.

March 23-27, 2014: Interna-tional 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 Chees-es Class, Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin Cheese Originals, 608-358-7837, e-mail: [email protected], website: www.wisconsincheeseoriginals.com.

April 22-24, 2014: International Cheese Technology Exposition, Mil-waukee. Contact: Judy Keller, events manager, Wisconsin Cheese Makers Association, 608-828-4550, e-mail: [email protected], website: www.cheeseexpo.org.

industry — farmers, dairy suppliers, veterinarians, academia, future dairy leaders and more.

In addition to educational break-out 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 800-947-7379 or e-mail [email protected]. CMN

Continued on page 31 a

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May 5-16, 2014: Academie Opus Caseus Essential Foundations for Cheese Professionals Workshop, St. Haon Le Chatel, France. Website: www.academie-mons.com.

May 12-16, 2014: 3-A Sanitary Standards Inc. Education Program and Annual Meeting, Milwaukee. Con-tact: Tim Rugh, 703-790-0295, website: www.3-a.org.

May 13, 2014: Wisconsin Cheese Originals Butter Makes Everything Better Class, Oregon, Wis. Con-tact: Jeanne Carpenter, Wisconsin Cheese Originals, 608-358-7837, e-mail: [email protected], website: www.wisconsincheeseoriginals.com.

June 1-3, 2014: International Dairy-Deli-Bakery Association’s Dairy-Deli-Bake 2014, Denver.

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MADISON, Wis. — The International Dairy-Deli-Bakery Association’s (IDDBA) 50th annual seminar and expo, Dairy-Deli-Bake 2014, will be held here at the Colo-rado Convention Center from June 1-3.

IDDBA’s Dairy-Deli-Bake 2014, themed ‘Camp Foodie,’ will be held June 1-3 in DenverThe theme for the show is “Camp

Foodie,”and the show will draw retail buyers, merchandisers and producers of dairy, deli, bakery, cheese and food-service products and packaging. The

Line up ... line up ... line up ... line up ... Line up ... line up ... line up ... line up ... line up Contact: 608-310-5000, website: www.iddba.org.

June 12, 2014: Wisconsin Cheese Originals American Farmstead Cheeses Class, Oregon, Wis. Con-tact: Jeanne Carpenter, Wisconsin Cheese Originals, 608-358-7837, e-mail: [email protected], website: www.wisconsincheeseoriginals.com.

June 18-19, 2014: INTL FCStone Dairy Outlook Conference, Chi-cago. Contact: Kelly Czachor, phone: 312-456-3624.

July 14-26, 2014: Academie Opus Caseus Affi nage: The Art and Sci-ence of Maturing Cheese Workshop, St. Haon Le Chatel, France. Website: www.academie-mons.com.

July 15, 2014: Wisconsin Cheese Originals American Summer Break: Sassy Cow Ice Cream Class, Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin

Cheese Originals, 608-358-7837, e-mail: [email protected], website: www.wisconsincheeseoriginals.com.

Aug. 21, 2014: Wisconsin Cheese Originals Pasture-Based Chees-es Class, Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin Cheese Originals, 608-358-7837, e-mail: [email protected], website: www.wisconsincheeseoriginals.com.

Sept. 16, 2014: Wisconsin Cheese Originals Wisconsin Women Chee-semakers Class, Oregon, Wis. Con-tact: Jeanne Carpenter, Wisconsin Cheese Originals, 608-358-7837, e-mail: [email protected], website: www.wisconsincheeseoriginals.com.

Oct. 14, 2014: Wisconsin Cheese Originals Amuse Bouche Chees-es Class, Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin Cheese Originals, 608-358-7837, e-mail:

[email protected], website: www.wisconsincheeseoriginals.com.

Nov. 13, 2014: Wisconsin Cheese Originals Cheesecake and Dessert Cheeses Class, Oregon, Wis. Con-tact: Jeanne Carpenter, Wisconsin Cheese Originals, 608-358-7837, e-mail: [email protected], website: www.wisconsincheeseoriginals.com.

Dec. 9, 2014: Wisconsin Cheese Originals Ultimate Wisconsin Ched-dar Throwdown Class, Oregon, Wis. Contact: Jeanne Carpenter, Wisconsin Cheese Originals, 608-358-7837, e-mail: [email protected], website: www.wisconsincheeseoriginals.com.

Feb. 2-4, 2015: PACK EXPO East, Pennsylvania. Contact: 763-243-8555, e-mail: [email protected].

O c t . 6 - 9 , 2 0 1 5 : P r o -cess Expo, Chicago. Website: www.myprocessexpo.com. CMN

conference will offer featured speak-ers 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 demonstra-tions with actionable ideas.

For more information cal l 608-310-5000 or visit www.iddba.org. CMN

EVENTS

Continued from page 30


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NEWS/BUSINESS

Ohio Swiss Festival’s 2013 cheese auction raises $19,804, more than $3,000 above year agoSUGARCREEK, 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 pro-ceeds 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 participa-tion 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 Gug-gisberg 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 Guggis-berg Swiss for $800.

Hummel Group, Orrville, Ohio, pur-chased 8.17 pounds of Guggisberg Swiss for $1,050 and 3.83 pounds for $550.

Cambridge Packaging, Cambridge, Ohio, purchased 8.18 pounds of Gug-gisberg Swiss for $600 and 4.17 pounds

for $550.Cryovac, Elmwood Park, N.J., pur-

chased 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, pur-chased 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

for $25 a pound, or a total of $650.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 pur-chased 9.31 pounds of Broad Run Swiss for $525.

The Budget, Sugarcreek, Ohio, pur-chased 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 Packag-ing, Wooster, Ohio, for $200.

Swiss from Guggisberg was purchased by Cambridge Packaging for $500.

Swiss from Pearl Valley Cheese, Fresno, Ohio, was purchased by Hum-mel Group for $900. CMN

US Foods acquires Quandt’s Foodservice Distributors ROSEMONT, Ill. — US Foods recently acquired the assets of Quandt’s Food-service 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 cus-tomers, 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 fi rst 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 prod-ucts 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

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NEWS/BUSINESS

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Since 1958, excellence has been part of our company’s tradition. It’s something we never stop striving to achieve.

Five UK yogurt companies launch yogurt promotion councilLONDON — Five yogurt companies in the United Kingdom market — Danone, Emmi, Lactalis Nestlé, Müller and Yo-plait — 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 organiza-tion 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 offi ces

in Clerkenwell, London.“The industry recognized there

has been no collective voice for yo-gurt’s benefi ts, and the initial fi ve 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 profi le, 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 benefi ts.”

The Yogurt Council plans to host a series of events for consumers and stakeholders as part of its awareness-raising 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

Consumers buying more specialty foods; cheese among most popular items NEW YORK — Consumers are choosing specialty foods over con-ventional 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. con-sumers 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 confi rm that con-sumers are responding to the wealth of innovative foods and beverages being produced today by food ar-tisans and entrepreneurs across the U.S.,” says Ron Tanner, vice president of communications and education, Specialty Food Asso-ciation. “Specialty food has become part of the daily diet for a majority of Americans.”

The fi ndings 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 defi ned as foods of pre-mium quality, which are often made by small or local manufacturers, have ethnic or exotic fl avors 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 modifi ed 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, affl uent 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 fi ve categories consumers say they buy are chocolate, olive oil, cheese, yogurt and kefi r 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 rea-sons consumers opt for choosing specialty food. Food discoveries during travel also are prompt-ing purchases more than before, according to the study. CMN


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ELMHURST, Ill. — The American Dairy Products Institute (ADPI) recently released the results of its annual “2012 Dairy Products Utiliza-

ADPI releases annual report on U.S. dairy product utilization and production trendstion and Production Trends” survey.

Each year, ADPI collects market data from its members and other dairy industry participants on ways

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, refl ecting 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 fl uid milk (6.6 billion pounds) and cheese products (5.7 billion pounds), the report says. In addition, dry and condensed milk products (including buttermilk) ac-counted 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 per-cent from 2012. The top fi ve domestic

end-uses of NDM by volume, and the percent of the market each shared, was dairy industry (731.6 million pounds, 63.9 percent), confection-ery industry (214.1 million pounds, 18.7 percent), baking industry (77.9 million pounds, 6.8 percent), nutra-ceuticals 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 mil-lion 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 per-cent 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 domes-tically 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, domes-tic sales of concentrated whey totaled 76.4 million pounds. Major end-use categories for concentrated whey included dairy industry (42.0 million pounds), confectionery industry (14.3 million pounds) and institutional use (11.5 million pounds).

Domestic sales of dry whey for hu-mans during 2012 totaled 365.8 million pounds, and major end-use categories included dairy industry (90.4 million

Turn to ADPI, page 35 a


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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 mil-lion 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 pre-pared 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 mil-lion 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), in-fant formulas (62.2 million pounds), dairy industry (25.0 million pounds) and nutraceuticals, pharmaceuticals and special dietary use (22.9 million pounds).

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 Utiliza-tion and Production Trends” is pub-lished in a PDF format and provided on a USB fl ash 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 sec-tion of ADPI’s web page. CMN

ADPIContinued from page 34

Pine River Pre-Pack featured on QVC networkNEWTON, Wis. — Two of Pine River Pre-Pack’s cheese spreads were fea-tured on the QVC television network in a product bundle that also included summer sausages made by Echo Val-ley Meats Oct. 21

The two companies forged a part-nership 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 rep-resentatives contact Alwan shortly thereafter.

The companies’ products were featured on a QVC segment that aired Oct. 21.

“We did really well for our very fi rst time,” Alwan says. “The package is still up on QVC’s website, so orders are still coming in, too.”

Mary Lindemann, marketing as-sociate, Pine River, says the package features the company’s pasteurized snack spread in Swiss and Ched-dar fl avors. 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



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Chapel Hill Creamery’s Carolina Moon named top cheese in N.C. State Fair competitionRALEIGH, N.C. — Carolina Moon, a Camembert-style cheese made by Chapel Hill Creamery, Chapel Hill, N.C., was named top cheese in the North Caro-lina 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, Austra-lia 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 sub-mitted 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

Gold: Chapel Hill Creamery, Chapel Hill, N.C.• Feta

Silver: Chapel Hill Creamery, Chapel Hill, N.C.

Silver: Kilby Family Farm, Asheboro, N.C.

Silver: Buffalo Creek Farms, Ger-manton, N.C.

Bronze: Paradox Farm Creamery, West End, N.C.• Flavored Hard Cheese

Silver: Boat Shed Cheese, Mount Martha, Victoria, Australia.

• Flavored Soft CheeseGold: Goat Lady Dairy, Climax, N.C.Silver: Chapel Hill Creamery, Chapel

Hill, N.C.• Smear Ripened Cheese

Silver: Chapel Hill Creamery, Chapel Hill, N.C.

Silver: Looking Glass Creamery, Fairview, N.C.• Open Class, Soft Ripened

Gold: Goat Lady Dairy, Climax, N.C.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

Silver: Chapel Hill Creamery, Chapel 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 Martha, Victoria, Australia.

Gold: Chapel Hill Creamery, Chapel 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.

Silver: Boat Shed Cheese, Mount Martha, Victoria, Australia.

Bronze (2): Buffalo Creek Farms, Germanton, N.C.

Bronze: Paradox Farm Creamery, West End, N.C.• Goat’s Milk Fresh Chevre Cheese (Unfl avored)

Gold: Goat Lady Dairy, Climax, N.C. Silver: Holly Grove Farms, Mount

Olive, N.C.Silver: Paradox Farm Creamery,

West End, N.C.Bronze: Buffalo Creek Farms, Ger-

manton, N.C.• Goat’s Milk Aged Cheese

Bronze: Boat Shed Cheese, Mount Martha, Victoria, Australia.• Sheep and Mixed Milk Cheese

Silver: Boat Shed Cheese, Mount Martha, Victoria, Australia.• American Originals Open Cow or Goat’s Milk

Silver: Goat Lady Dairy, Climax, N.C. Bronze: Looking Glass Creamery,

Fairview, N.C. CMN


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NEWS/BUSINESS

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Selling YOUR Dairy Business Is OUR Business

Since 1979, Creative Business Services has sold hundreds of businesses throughout the state. We have individuals and companies looking for businesses to buy in the dairy industry, especially cheese and dairy-oriented distribution and manufacturing companies.

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Value of August U.S. dairy exports rises 45 percent from year ago to $614 millionWASHINGTON — 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 dur-ing August, up 26 percent from a year ago, USDEC reports. Total export volume of these products was 2.83 billion pounds in the fi rst eight months of 2013, up 14 per-cent from a year ago, with gains across all product categories. (The fi gures 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 fi rst 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, vol-umes 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 re-ports. U.S. exports of whey products in the fi rst eight months of 2013 were 744.2 mil-lion 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 fi rst eight months of 2013, but-terfat exports were up 44 percent, lactose exports were up 18 percent and fl uid 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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“FOR CONSISTENT QUALITYAND LABOR SAVINGS, WEBERHAD THE ‘RIGHT TOUCH.’” “I used to put my hand on a loaf of mozzarella and tell whether itwould go through our slicers or not. That’s not an issue now.”

– Mike Robins, VP/Owner of Delco Foods

The labor savings have been huge,” reportsMike Robins, VP/Owner, Delco Foods.

“The immediate effect of our Weber 305purchase was to reduce cheese slicing timefrom 3.5 to just one shift per week,” Mikesays. “Longer term, the 305 gave us the capacity to seek more business. We successfully added two large accounts inthe next 18 months.”

Tighter control of food costs is another waythat Weber is helping Delco Foods and theircustomers. “Because our Weber slicer adjusts so perfectly to the softness of theproduct, we get great quality slices from a wider range of moisture levels. Our mozzarella stacks used to look like a poorlyshuffled deck of cards. Now they’re tightand almost too perfect,” Mike says withpride.

Portion control –“another big issue with customers”– is also now under control,Mike says. “Slice weights are always on thedime. Our customers know that eight sliceson their pizzas will always be the same.They appreciate the precision and the abilityto control their food costs,” Mike says.

“It’s been amazing,” Mike concludes. “I’mpositive the Weber slicer has paid for itselfin less than two years.”

Learn how Weber can add the “right touch”to your slicing operation. Call our applications experts today.

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, Proli-ant 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 infor-mation.”

The company notes the layout and concept of the new website is refl ective of its corporate culture and the rapid growth Proliant Dairy Ingredients has experienced since inception. CMN

Proliant Dairy Ingredients revamps website Rabobank report looks at China’s demand for dairy imports as local production strugglesUTRECHT, 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.

Therefore, imported dairy products and ingredients will continue to play an increasingly important role in meeting this demand.

“Milk production in China is strug-gling to grow as a result of small-scale farmers exiting the industry and large-scale farms still being under develop-ment,” 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 contrac-tion 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 be-come increasingly affl uent and adopt a more westernized diet. However, slowed growth in milk production al-ready 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 produc-tion, 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 govern-ment 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 post-2008 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 produc-tion 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 op-tions 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


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SPX awarded contract from Lotte Co. to expand dairy plant in JapanCHARLOTTE, N.C. — SPX Corp. recently announced that it recently was awarded a contract worth ap-proximately $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 To-kyo, Lotte is a multinational food and shopping corporation active in Japan and South Korea. The company began producing ice cream and other confec-tionery products in 1948 and founded Lotte Ice Cream Co. Ltd. in 1972.

Lotte currently is one of Japan’s

largest manufacturers of ice cream products and operates a main dairy processing facility located approxi-mately 70 miles outside Tokyo.

Company offi cials 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.

“SPX has enjoyed a strong working relationship with Lotte over more than 30 years, and this ice cream production facility expansion project promises to build on that legacy,” says Marc

Michael, president of SPX Flow Food & Beverage. “By working closely with Lotte to expand the production capac-ity of their main ice cream processing facility, we are confi dent we can help them benefi t from greater production capacity and economies of scale. As a result, we anticipate this new facility will better position Lotte to meet fu-ture demand for its ice cream products across Japan.”

Company offi cials say work on the Lotte ice cream plant expan-sion is anticipated to begin in early 2014, and the increased ca-pacity is expected to be fully op-erational sometime in 2015. CMN

Chinese milk supply shortage has food authorities on alert BEIJING — A shortage in raw milk sup-ply 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 Consult-ing 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 insuffi cient 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.

“Insuffi cient 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, oth-erwise there shall be a severe impact on the dairy industry.”

For more information, visit www.bjsn110.com. CMN

GENYOUth Foundation kicks off national Town Hall seriesCHICAGO — GENYOUth Foundation, along with its collaborating partners, is launching a series of Town Hall meet-ings across the country throughout the 2013-14 school year to address child health in the school environment and the community.

GENYOUth Foundation was estab-lished to inspire and educate youth to improve nutrition and increase physical activity in schools and their communi-ties through a public-private partner-ship with National Dairy Council and the National Football League.

The Town Halls will be held through-out markets that include Chicago, Indianapolis, Columbus, Denver, San Francisco and St. Louis.

For more information or a sched-ule of the Town Halls visit www.genyouthfoundat ion.org . CMN


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NEWS/BUSINESS

Center for Food Safety and Applied Nutrition announces agency priorities for 2013-14WASHINGTON — 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 Moderniza-tion Act (FSMA).

The 2013-2014 plan details specifi c objectives for achieving the following six key program goals:

• Reduce foodborne illness rates and cosmetic injury rates each year.

The fi rst 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 require-ments for high-risk foods to facilitate trac-ing; and publish draft guidance on confl ict of interest for experts participating on GRAS (Generally Recognized As Safe).

• Establish regulations, policies,

guidances and inspection and compli-ance strategies based on best science, prevention and public health risk.

The fi rst objective within this goal is 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); pub-lish a proposed rule for accreditation of third-party auditors (2013); publish a pro-posed rule for intentional contamination (2013); develop for publication in 2015 a fi nal rule for intentional contamination; develop for publication in 2015 a fi nal preventive controls rule for food process-ing facilities; and develop for publication in 2015 a fi nal 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 scientifi c basis for preventive control standards.

Among other things, CFSAN plans to publish a fi nal 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

controls; address approach to determine the most signifi cant foodborne contamina-tions; and address approach to determine risk foods.

• Increase compliance with newly cre-ated 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.

The fi rst objective within this goal is 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 under-standing and use of nutrition information on food labels; develop for publication in 2015 fi nal 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 fi nal rules for requir-ing nutrition information on menus and on vending machines.

The second objective within this goal is to reduce sodium and industrially-produced trans fat in the food supply.

Among other things, CFSAN plans, in 2013, to advance a plan for promot-ing 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 identify-ing, containing and eliminating food and cosmetic hazards.

Within this goal, CFSAN plans to, among other things, enhance processes and information technology systems, in-cluding increasing speed, for collecting, monitoring, analyzing and sharing data with regulatory and public-health agen-cies at federal, state and international levels; adopt common analytical methods throughout the FDA foods and veterinary

Turn to CFSAN, page 42 a


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CHEESE CUTTERSTHAT

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EQUIPMENT 1• AUCTION: Unilever Margarine Facility

HARRYDAVIS& COMPANY

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FOOD PROCESSING & PACKAGING - REAL ESTATE 2-DAY AUCTION: November 19-20 - Unilever facility - Atlanta, GA

• (34) S/S Processors: (9) 2006 Feldmeier 3,000 Gal. Processors,(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,Trefa Mixer & Whipper, Egli Melter, Plate Heat Exchangers,High Pressure Pumps, Morpac Butter Printers, Bottle Filler

• Packaging: Autoprod 4-Wide Tub Filling Lines, Squeeze Bottle Filling Line, Case Sealers, Videojet Coders, Metal Detectors,Check Weighers, Scales, (10) Palletizers, (2) Pallet Wrappers

• Additional Food Processing: (4) CIP Systems, S/S Pumps & Air Valves, (20) 70,000 lb. & other Bulk Storage Tanks; Tri-Blender, Lab Equipment, Plant Controls, MUCH MORE!

• Refrigeration, Boilers, Air Compressors: (19) Mycom &Vilter Ammonia Compressors (New as 2012), Evap. Cond. &2012 Cooling Tower, I.R. Air Comprsrs., Cleaver Brooks Boilers

• EXTENSIVE General Plant, Maintenance, Much More!

• REAL ESTATE: 140,000 sf Manufacturing plant, Atlanta, GA

NEW 2012!



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…and More!Paul Mueller Company • 1600 W. Phelps St. • Springfield, MO [email protected] • 1-800-MUELLER • www.paulmueller.com

HELP WANTED 7• HELP WANTED 7•

QUALITY ASSURANCE MANAGERFor over 20 years The Deli Source, Inc. has provided custom packaging of

We are seeking an experienced Quality Management Professional to

highly preferred.

www.delisource.net or contact our Human Resource Manager.

Contact HR at: [email protected]

—An Equal Opportunity Employer —

EQUIPMENT 1• EQUIPMENT 1•

C L A S S I F I E DA D V E R T I S I N G

NEWS/BUSINESS

medicine program; and expand and promote the utilization of new enforce-ment 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

resources.Objectives within this goal are to:

strengthen leadership and management capability throughout the organization; strengthen external scientifi c and regu-latory relationships to expand capability and impact; and optimize roles, responsi-bilities and functions, CFSAN says.

CFSAN says it recognizes that funding limitations may affect its plan.

F o r m o r e i n f o r m a t i o n , v i s i t w w w. f d a . g o v. C M N

CFSANContinued from page 40

International Fiber Corp. acquires FibredNEW YORK — International Fiber Corp. (IFC), a global supplier of insoluble fi ber products for food, pharmaceuticals and industry applications, has announced the acquisition of Fibred, a provider of premium soy fi ber products for numer-ous food end-markets. This acquisition marks IFC’s fi rst transaction since its acquisition by Arsenal Capital in August.

Fibred, headquartered in Cumberland, Md., manufactures dietary soy fi ber sold globally for use in dairy products, baked goods, meats, cereal, health foods and many other applications. Fibred’s fl agship product is sold under the trade name FI-1 Soy Fibre.

“We’re excited to add to IFC’s market-leading offering, and know our custom-ers will benefi t from our ability to serve

a larger variety of their fi ber needs,” says Ken Blackburn, CEO, IFC. “Fibred’s products and processes enhance the us-ability of fi ber in food with best-in-class consistency in baking and formulation, neutral taste and lack of ‘grittiness’ in addition to the functional and health benefi ts of insoluble fi ber.”

Sal Gagliardo, an operating partner at Arsenal, adds the acquisition of Fi-bred is part of its plan to signifi cantly 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

HARRYDAVIS& COMPANY

Details & Online Bidding:www.harrydavis.com

(412) [email protected]

former KRAFT/Churny - Waupaca, WIAUCTION: Tuesday Dec. 3 - EQUIPMENT & REAL ESTATE!

AUCTION!CHEESE PACKAGING FACILITY

former KRAFT FOODS / CHURNY CHEESE PACKAGING FACILITYCHEESE PACKAGING: GEA Tiromat Horizontal Thermo Former Line w/Top Sealer,& Labeler; Kliklok Wraparound Cartoner; Edlund Can Opener; (2) Ohlson 8-HeadScale Fillers; Sabel Automatic Case Packers, Urschel Dicer, (15) Scales, (8) MetalDetectors, S/S Conveying Systems; FES/GEA 125 hp Screw Ammonia CompressorEvap. Condensers & Additional Refrigeration, Air Compressors, MUCH MORE!

REAL ESTATE: 57,000 sq. ft. Very Well Maintained facility with Warehouse, ColdStorage & Offices on 3.56 Acres - Equipped with Full Utilities, Much More!


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NEWS/BUSINESS

Over 75 Years of Combined Skill, Honesty, Grass-roots Experience

COME TO THE

EXPERTS WHEN

YOU’RE TALKING

SEPARATORS

GREAT LAKES SEPARATORS, INC.Call Dave Lambert at (920) 863-3306 or Dick Lambert at (920) 825-7468

For more information please e-mail [email protected]

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FDA study looks at Listeria risk in cheeseWASHINGTON — A study recently fi nalized 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 liste-riosis 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 use-ful 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 esti-mated that Listeria monocytogenes (L. monocytogenes) causes approxi-mately 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 impor-tant to identify which RTE foods pose the greatest risk and what changes in practice improve the safety of those RTE products, the study says. Previ-ous 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 As-sessment Workgroup that contrib-uted to this study developed a model to evaluate RTE cheeses, deli meats and salads that are: (1) sliced, pre-pared 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 fi ndings 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. mono-cytogenes 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. monocyto-genes concentration in incoming product increased the predicted

risk of listeriosis, whether or not the contaminated RTE product itself sup-ported 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 — Sani-tation practices that eliminate L. monocytogenes from deli food-contact surfaces resulted in a reduc-tion 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 Con-tamination — 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 incom-ing RTE products that are highly contaminated with L. monocyto-genes (notably if the product sup-ports 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/FoodSc ienceResearch/R iskSa fe tyAssessment/UCM370226.pdf CMN



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NEWS/BUSINESS

LaClare Farms hosts grand opening of new farmstead dairy facility with weekend of eventsPIPE, 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 milk-ing 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 din-ner, 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 cheesemak-ing, 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 all-day 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 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 de-velop new products.

The entire facility offers public view-ing 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 cur-rent 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 rang-ing 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

“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 HedrichLACLARE FARMS


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Cheese Market NewsReprinted with permission from the Nov. 1, 2013, edition of CHEESE MARKET NEWS® © Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026;