Volume 38 March 16, 2018 Number 9

Restaurant operators look to

Like us on Facebook and follow us on Twitter! bring healthy image to A By Rena Archwamety York-style pizza and exercised — including pizza. was introduced as a limited- — high cardio and calorie re- “I think too may people cat- time offering for the beginning INSIDE MADISON, Wis. — Fad diets striction,” he says. “By media egorize food. Burgers have fat, of the year, when people are and healthy-choice menus defi nition, it was a fad diet ice cream is junk, pizza is junk. resolving to lose weight, but Our annual pizza issue! rarely include pizza, but some success story.” Salads and wraps are healthy,” it was such a success that Pie restaurant operators are look- To celebrate, McClellan he says. “It’s all about educa- Five decided this month to ✦ Guest column: ‘The ing to change that with new rode his bicycle from St. Pe- tion. You should eat what you keep it as a permanent menu universal language of pizza.’ topping and crust options, as tersburg, , to New York, enjoy, and respect pizza. The item. The caulifl ower crust is For details, see page 4. well as encouraging consumers stopping at pizza restaurants problem is most people don’t gluten-free with half the net to take a “healthier” approach along the tour. respect it. A salad or a wrap, carbs of other crust options, ✦ Dean Foods to end milk to enjoying pizza. More recently, McClellan you won’t binge-eat a wrap. making it ideal for those with procurement contracts Matt McClellan, founder of decided to take his concept a You just eat the right quantity.” diabetes, Pie Five says. It joins with more than 100 farmers. cycling-themed Tour de Pizza step further and enter body- • Crust craze regular gluten-free, crispy For details, see page 10. in St. Petersburg, Florida, and building competitions while For dieters who still aren’t artisan thin, classic pan and ✦ DMI says is the website PizzaIndustry maintaining his pizza diet. In comfortable with all the carbs traditional Italian crusts on increasing cheese by 25 Spokesman.com, received na- December 2016, he became a in pizza — or for those with Pie Five’s menu. percent on pan . tional attention in 2010 when professional bodybuilder. He special dietary needs — pizza “We did a survey and asked For details, see page 17. he went on an all-pizza diet, measures the fat, carbs and operations across the country people about the new crust, losing 24 pounds and lowering protein in every pizza slice, and are rolling out new gluten- and we were fascinated by ✦ Conventional dairy ads up. his cholesterol over the course balances out the animal-based free and cauliflower-based the response,” Coy says. “The For details, see page 22. of 30 days. proteins from meat and cheese crust options. Dallas-based Pie majority of the people said they “I ate high-gluten, New with plant-based shakes to help Five, which currently has 80 were trying to eat low-carb, but his kidney function. locations across the country, many also said that it tastes “People say ‘Don’t eat carbs! recently introduced a new really good.” Don’t eat cheese.’ But cheese is a caulifl ower-based crust option Other Pie Five customers Judicial offi cer completes great source of protein,” he says. that uses cheese as a binding have commented that this is the McClellan’s approach is agent and to give it more fl avor. only way they or their children review of FMMO that people do not have to “Its cheese base is what gave can enjoy pizza. give up their favorite food or it more fl avor. It also gave the “People have said, ‘I have WASHINGTON — The judicial offi cer appointed by USDA to review even change the toppings or texture we wanted. It wasn’t to eat high-protein low-carb, Administrative Law Judge (ALJ) Jill Clifton’s actions following a hear- crust of their pizza to achieve too fl oppy. We wanted a crust and this is the only one I can ing and recommended decision for a California federal milk market- their desired fi tness goals and that could hold toppings,” says eat,” Coy says. “I literally had ing order (FMMO) has ratifi ed Clifton’s work, allowing the process of lifestyle. While he doesn’t nec- Christina Coy, vice president of a mother call here at the offi ce creating a federal order to proceed. essarily encourage people to go marketing, Pie Five. “It has half and ask how long this is going USDA in February announced a delay of the California FMMO rule- through his extreme diet and the carbs and half the sodium to be in our restaurants. Her making proceeding in response to two pending Supreme Court cases fi tness regimen, he says people of other crusts. It also has just daughter can’t eat sugar, so that raised legal questions regarding the status of all ALJs, including can establish healthy relation- two grams of sugar.” if we don’t keep it, they can’t ALJ Clifton who presided over the California FMMO hearing in late 2016. ships with their favorite foods Caulifl ower crust initially Turn to HEALTHY, page 14 a In a call with stakeholders last month, Stephen Vaden of USDA’s Offi ce of General Counsel said if the Supreme Court were to hold that the appointments of ALJs do not comply with certain requirements set forth in the U.S. Constitution, the hearing record in the California FMMO proceeding would likely be vacated and the rulemaking process Resources help pizzerias FAPRI projects would need to start over. lowest prices in USDA then made the decision to appoint a new judicial offi cer, manage ingredient costs milk since 2009 William Jensen, to review and ratify Clifton’s work. Jenson joined the By Alyssa Mitchell Offi ce of the General Counsel, USDA, in July 1976, and remained in that COLUMBIA, Mo. — The position until he was appointed USDA’s judicial offi cer in January 1996. MADISON, Wis. — When it comes to the costs associated with latest analysis of national Because Jensen is not an ALJ, any decisions he made would not running a pizza operation, ingredients — and in particular, and global agricultural be affected by the pending Supreme Court cases. (See “Appointed cheese — take their fair share of the pie. However, pizza opera- trends from the University ‘judicial offi cer’ to review California FMMO” in the Feb. 16, 2018, tors have resources at their fi ngertips to help manage these and of indicates little issue of Cheese Market News.) other costs in order to feature consistent portions of cheese on change in net farm income Jensen recently completed his review and issued an order ratifying one of America’s favorite foods. this year and a slight increase Clifton’s work. The main costs associated with pizza manufacturing include in 2019. However, even with Stakeholders now eagerly await a recommended fi nal decision on a rent, labor and food costs, says Edward Zimmerman, founder of modest projected increases California FMMO from USDA, which California producers would then The Food Connector, a sales and marketing company serving the in commodity prices in 2019, need to ratify prior to implementation. wholesale food industry. The Food Connector works with food net farm income is expected In his call with stakeholders last month, Vaden said a manufacturers, distributors and restaurant operators to plan to remain far below the re- California FMMO could be promulgated and potentially imple- and execute marketing and sales services. cord level set in 2013. mented as soon as November 2018. CMN Turn to COSTS, page 13 a Turn to FAPRI, page 15 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — March 16, 2018 MARKET INDICATORS

Chicago Mercantile Exchange Cash prices for the week ended March 16, 2018 CHEESE FUTURES* for the week ending March 15, 2018 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday March 12 March 13 March 14 March 15 March 16 Fri., March 9 Mon., March 12 Tues., March 13 Wed., March 14 Thurs., March 15 MAR18 1.545 3,700 1.545 3,705 1.545 3,700 1.551 3,700 1.558 3,705 Cheese Barrels APR18 1.525 3,551 1.514 3,547 1.507 3,561 1.528 3,619 1.535 3,627 Price $1.5000 $1.5000 $1.5250 $1.5450 $1.5600 MAY18 1.531 3,099 1.527 3,115 1.514 3,152 1.529 3,304 1.532 3,309 Change +1/4 NC +2 1/2 +2 +1 1/2 JUN18 1.585 2,916 1.581 2,937 1.568 2,941 1.566 2,943 1.572 2,945 JUL18 1.643 2,185 1.642 2,201 1.631 2,242 1.624 2,249 1.625 2,255 Cheese 40-lb. Blocks AUG18 1.673 2,089 1.675 2,100 1.670 2,128 1.668 2,135 1.670 2,131 Price $1.5500 $1.5400 $1.5750 $1.5850 $1.5850 SEP18 1.696 2,092 1.698 2,103 1.697 2,116 1.694 2,122 1.693 2,117 OCT18 1.700 1,850 1.699 1,878 1.700 1,904 1.696 1,910 1.695 1,911 Change -2 -1 +3 1/2 +1 NC NOV18 1.695 1,986 1.690 2,020 1.692 2,049 1.687 2,054 1.686 2,054 DEC18 1.679 1,718 1.686 1,750 1.686 1,784 1.679 1,797 1.679 1,805 Weekly average (March 12-16): Barrels: $1.5260(+.0170); 40-lb. Blocks: $1.5670(-.0160). JAN19 1.665 275 1.669 290 1.673 291 1.669 307 1.669 313 Weekly ave. one year ago (March 13-17, 2017): Barrels: $1.3780; 40-lb. Blocks: $1.3715. FEB 19 1.670 133 1.670 151 1.670 157 1.668 174 1.668 174 MAR 19 1.666 54 1.666 65 1.666 70 1.666 79 1.665 79 Grade A NDM APR 19 1.669 14 1.669 19 1.669 19 1.656 19 1.652 21 Price $0.6925 $0.6950 $0.6900 $0.6875 $0.6900 Total Contracts Traded/ 486/26,162 Change +3/4 +1/4 -1/2 -1/4 +1/4 Open Interest 99/25,695 543/25,929 641/26,463 210/26,503 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Weekly average (March 12-16): Grade A: $0.6910(+.0355). *Total Contracts Traded/Open Interest reflect additional months not included in this chart.

Grade AA Butter Price $2.2050 $2.2150 $2.2175 $2.2175 $2.2100 NC +1 +1/4 NC -3/4 Change DRY WHEY FUTURES for the week ended March 15, 2018 Weekly average (March 12-16): Grade AA: $2.2130(-.0045). (Listings for each day by month, settling price and open interest) Fri., March 9 Mon., March 12 Tues., March 13 Wed., March 14 Thurs., March 15 Extra Grade Whey 26.000 Price $0.2600 $0.2625 $0.2800 $0.2875 $0.2925 MAR18 26.000 485 485 26.000 485 26.000 485 26.000 485 NA +1/4 +1 3/4 +3/4 +1/2 APR18 26.475 450 26.800 448 26.250 449 26.500 455 26.525 455 Change MAY18 27.250 429 27.250 429 26.800 423 27.000 438 27.475 442 JUN18 27.300 380 27.875 379 27.675 377 27.650 383 27.650 383 Weekly average (March 12-16): Extra Grade: $0.2765(NA). JUL18 27.500 321 27.500 321 27.550 321 27.600 323 28.025 323 Class II Cream (Major Northeast Cities): $2.5280(+.0280)–$2.9271(+.1420). AUG18 27.950 247 27.950 247 27.950 247 27.950 249 28.750 249 SEP18 29.250 318 29.050 325 28.800 325 28.850 327 29.475 327 OCT18 29.300 276 29.000 279 29.000 287 29.000 287 29.975 288 Sign up for our daily fax or email service for just $8 a month. Call us at 608-288-9090. NOV18 29.350 293 29.350 296 29.350 300 29.600 303 29.775 304 DEC18 29.525 294 29.400 301 29.400 304 30.000 306 30.275 307 JAN19 30.500 13 30.500 14 30.500 14 30.500 14 30.900 14 FEB19 30.750 2 30.750 2 30.750 2 30.750 2 30.775 2 MAR 19 31.025 6 31.025 6 31.025 6 31.025 6 31.025 6 APR 19 32.500 2 32.500 2 32.500 7 32.500 7 32.500 7 Weekly Cold Storage Holdings March 12, 2018 MAY 19 32.000 2 32.000 2 32.000 2 32.000 9 32.000 9 On hand Week Change since March 1 Last Year Total Contracts Traded/ Monday Change Pounds Percent Pounds Change Open Interest 46/3,518 30/3,536 55/3,549 66/3,594 17/3,601 Butter 20,522 -260 +539 +3 24,341 -3,819 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Cheese 86,590 -375 -829 -1 88,934 -2,344 (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.)

Dry Products* March 16, 2018 CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test) NONFAT DRY MILK Central & East: low/medium heat $.6800-$0.7600(+1/2); YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC mostly $.7000-$.7400. 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 high heat $.8200(-1)-$.9800. 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 West: low/medium heat $.6350(+2)-$.7500; 2014 21.15 23.35 23.33 24.31 22.57 21.36 21.60 22.25 24.60 23.82 21.94 17.82 mostly $.6800(+3)-$.7200. 2015 16.18 15.46 15.56 15.81 16.19 16.72 16.33 16.27 15.82 15.46 15.30 14.44 high heat $.8500-$.9500(+1). 2016 13.72 13.80 13.74 13.63 12.76 13.22 15.24 16.91 16.39 14.82 16.76 17.40 Calif. manufacturing plants: extra grade/grade A weighted ave. $.7150(-.0024) 2017 16.77 16.88 15.81 15.22 15.57 16.44 15.45 16.57 16.36 16.69 16.88 15.44 based on 14,784,441 lbs. 2018 14.00 13.40

WHOLE MILK POWDER (National): $1.4400(+4)-$1.5100(+1). STAFF SUBSCRIPTION INFORMATION Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN 0891- EDIBLE LACTOSE (PH 608/831-6002; FAX 608/288-9093) 1509), is published weekly by Quarne Publishing LLC, P.O. (FOB)Central and West: $.1700(+1/2)-$.3500; mostly $.1900(+1)-$.2450. email: [email protected] Box 628254, Middleton, WI 53562; Phone 608/831-6002; Kate Sander, Editorial Director FAX 608/288-9093. Periodicals postage paid at Madison, (PH 509/962-4026; FAX 608/288-9093) WI. Circulation records are maintained by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562. POSTMASTER: WHEY POWDER email: [email protected] Send address changes to Cheese Market News®, Subscriber Alyssa Mitchell, Central: nonhygroscopic $.2000-$.3100; Managing Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.2150(-1/2)-$.2650(+1 1/2). 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.2100-$.3300(+1); email: [email protected] reserved under the United States International and Pan- Rena Archwamety, Senior Editor American Copyright Conventions. No part of this publication mostly $.2200-$.2875(+3/4). (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.2500-$.2900. email: [email protected] in any form or by any means, mechanical, photocopying, Mallory Leonard, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.1500-$.2150. (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed email: [email protected] in articles are those of the authors and do not necessarily UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.6300(+3)-$.9400; REGULAR CONTRIBUTORS News®. Cheese Market News® does not endorse the products Creative Business Services, FCStone, International Dairy of any advertiser and does not assume and hereby disclaims mostly $.6400-$.7600. Foods Association, Eric Meyer, National Milk Producers any liability to any person for any loss or damage caused by Federation, Rice Dairy, John Umhoefer, WOW Logistics, errors or omissions in the material contained herein, regard- DRY BUTTERMILK Edward Zimmerman less of whether such errors result from negligence, accident (FOB)Central & East: $.6000(-7)-$.7900. ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2018 by Quarne Publishing LLC. (FOB) West: $.6800-$.7700; mostly $.6900-$.7200. Contact: Susan Quarne - Publisher Subscriptions: $145 for U.S., second-class delivery; P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG PHONE 608/831-6002 • FAX 608/288-9093 International rate to all others. Printed in U.S.A. CASEIN: Rennet $2.3300(+1/4)-$2.4225; Acid $3.0300(+1)-$3.3500. WEBSITE: www.cheesemarketnews.com *Source: USDA’s Dairy Market News

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 16, 2018 — CHEESE MARKET NEWS® 3 MARKET INDICATORS NEWS/BUSINESS Pizza Hut sales grow abroad, shrink in U.S. International Dairy Markets March 16, 2018 LOUISVILLE, Ky. — Yum Brands has in 77 countries, including 592 units Western Europe reported 2 percent system sales growth in emerging markets. System sales Butter: 82 percent butterfat $5,850(+50)-6,075(-175). worldwide for its Pizza Hut division in growth excluding foreign exchange Butteroil: 99 percent butterfat $6,625(+275)-$6,850(-475). 2017, excluding the 53rd week. (Ex F/X) increased 7 percent in in- Skim Milk Powder: 1.25 percent butterfat $1,550(-25)-$1,675(-50). In its most recent fi nancial results, ternational emerging markets and 2 Whole Milk Powder: 26 percent butterfat $3,150(+25)-$3,300(+25). Whey Powder: Nonhygroscopic $800(-75)-$975(+50). Yum Brands reports that Pizza Hut percent in international developed system sales in 2017 totaled $12.03 bil- markets but fell 4 percent in the U.S. Oceania lion, up just slightly from $12.02 billion market in 2017. Same-store sales Ex Butter: 82 percent butterfat $5,275(-25)-$5,375(-75). in 2016. Operating profi t was reported F/X increased 1 percent in both inter- Cheddar Cheese: 39 percent maximum moisture $3,700(+125)-$3,925(+175). down 7 percent for the year, while op- national emerging and international Skim Milk Powder: 1.25 percent butterfat $1,750-$1,975. erating margin was up 5.1 percentage developing markets but fell 2 percent Whole Milk Powder: 26 percent butterfat $3,200(-25)-$3,275. points. Total restaurants were reported in the U.S. market. South America up 2 percent. The United States made up 46 per- Skim Milk Powder: 1.25 percent butterfat $2,250(-100)-$2,500(-100). For the year, Pizza Hut opened cent of Pizza Hut system sales in 2017, Whole Milk Powder: 26 percent butterfat $3,100(+50)-$3,375(+25). 826 new international restaurants followed by China at 17 percent. CMN Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert to price per pound: divide price by 2,204.6 pounds. RETAIL PRICES (Consumer Price Index*) Percent change versus February 2018 1 mo. 6 mo. 1 year 2 years Cheese & related products 228.471 -1.0 -0.3 -0.8 -1.3 CME FUTURES for the week ended March 15, 2018 Dairy & related products 216.412 -0.7 -0.1 -1.9 -1.5 Class III Milk* All Food 252.266 -0.0 +0.7 +1.4 +1.4 *Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100. Fri., March 9 Mon., March 12 Tues., March 13 Wed., March 14 Thurs., March 15 MAR18 14.19 4,294 14.18 4,295 14.20 4,230 14.24 4,236 14.30 4,239 APR18 14.03 3,665 13.90 3,635 13.83 3,584 14.05 3,490 14.12 3,568 MAY18 14.16 2,785 14.05 2,802 13.97 2,871 14.09 3,077 14.15 3,144 National Dairy Products Sales Report JUN18 14.69 2,287 14.64 2,293 14.52 2,352 14.52 2,366 14.55 2,364 JUL18 15.25 1,757 15.24 1,774 15.13 1,805 15.10 1,831 15.16 1,825 For the week ended: 3/10/18 3/3/18 2/24/18 2/17/18 AUG18 15.66 1,534 15.60 1,550 15.57 1,554 15.56 1,570 15.62 1,575 SEP18 15.90 1,705 15.87 1,718 15.89 1,733 15.85 1,763 15.90 1,770 Cheese 40-lb. Blocks: 1 OCT18 15.89 1,347 15.88 1,383 15.89 1,391 15.86 1,430 15.91 1,426 Average price $1.5566 $1.5513 $1.5308 $1.5266 NOV18 15.83 1,292 15.80 1,305 15.81 1,324 15.80 1,359 15.84 1,355 Sales volume2 11,733,881 *11,975,733 12,606,249 12,258,160 DEC18 15.74 1,223 15.77 1,248 15.76 1,255 15.76 1,286 15.79 1,283 Cheese 500-lb. Barrels: JAN19 15.50 83 15.60 83 15.58 82 15.55 82 15.57 82 Average price1 $1.5678 *$1.5333 $1.4821 $1.4573 15.56 44 45 15.62 45 15.60 47 FEB 19 15.62 15.60 47 $1.4921 *$1.4575 $1.4082 $1.3871 MAR19 15.57 41 15.57 41 15.60 41 15.60 33 15.62 33 Adj. price to 38% moisture APR 19 15.50 32 15.50 30 15.50 30 15.50 31 15.50 31 Sales volume2 14,145,074 *12,407,331 12,537,051 12,890,581 MAY 19 15.54 31 15.54 31 15.54 31 15.54 34 15.54 34 Moisture content 34.85 34.77 34.75 34.86 Total Contracts Traded/ Butter: Open Interest 404/22,309 715/22,422 1,042/22,517 1,629/22,844 662/22,985 Average price1 $2.1810 *$2.1371 $2.1069 $2.0828 Sales volume2 5,602,881 *6,532,538 7,449,760 7,167,284 Class IV Milk Nonfat Dry Milk:

1 Fri., March 9 Mon., March 12 Tues., March 13 Wed., March 14 Thurs., March 15 Average price $0.7061 *$0.7013 *$0.7113 $0.7118 Sales volume2 14,931,985 *17,109,818 *19,026,480 25,515,774 MAR18 13.25 222 13.25 222 13.25 222 13.25 217 13.24 217 APR18 13.36 211 13.36 211 13.36 211 13.36 211 13.36 211 Dry Whey: MAY18 13.58 154 13.58 154 13.56 154 13.56 154 13.56 154 Average price1 $0.2537 $0.2589 *$0.2552 *$0.2498 JUN18 13.87 162 13.87 162 13.83 162 13.83 162 13.82 162 Sales volume2 7,582,085 5,655,252 *7,434,061 *10,496,796 JUL18 14.09 166 14.09 166 14.07 166 14.07 166 14.07 166 AUG18 14.32 162 14.33 163 14.32 163 14.32 163 14.32 163 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. SEP18 14.53 150 14.53 150 14.53 150 14.53 150 14.53 150 OCT 18 14.74 145 14.74 145 14.74 145 14.74 145 14.74 145 Reported in pounds. NOV 18 14.90 147 14.90 147 14.90 147 14.90 147 14.90 147 DEC 18 14.93 128 14.93 128 14.93 128 14.93 128 14.93 128 Total Contracts Traded/ Open Interest 11/1,647 1/1,648 0/1,648 5/1,643 0/1,643

Cash-Settled NDM* Fri., March 9 Mon., March 12 Tues., March 13 Wed., March 14 Thurs., March 15 MAR18 71.025 1,346 71.250 1,346 71.250 1,346 71.025 1,346 70.850 1,346 APR18 71.000 1,151 71.000 1,147 71.200 1,145 70.200 1,141 70.525 1,144 MAY18 72.525 931 71.750 931 71.950 934 71.000 944 71.925 956 JUN18 74.225 820 73.750 820 73.750 820 73.750 822 73.750 840 JUL18 75.850 804 75.325 804 74.975 811 73.975 816 74.625 858 AUG 18 77.525 618 77.100 629 77.000 632 76.000 639 76.450 640 SEP 18 79.200 641 78.750 640 78.750 640 78.000 640 78.275 634 OCT 18 81.425 542 80.525 537 80.200 538 79.600 542 80.025 541 NOV 18 82.950 375 82.500 375 82.000 376 81.900 376 81.325 378 DEC 18 84.125 387 83.600 390 83.250 390 83.250 394 82.550 396 Total Contracts Traded/ Open Interest 187/7,974 146/7,985 65/7,998 152/8,020 215/8,093

Cash-Settled Butter* Fri., March 9 Mon., March 12 Tues., March 13 Wed., March 14 Thurs., March 15 MAR18 220.000 1,375 219.125 1,375 219.500 1,375 219.500 1,375 219.000 1,376 APR18 223.075 1,187 221.250 1,199 220.750 1,212 222.000 1,211 221.850 1,205 MAY18 226.000 1,012 224.800 1,031 223.450 1,033 224.250 1,039 224.000 1,039 JUN18 228.000 1,014 226.600 1,021 226.000 1,022 226.750 1,036 226.100 1,038 JUL18 230.100 772 229.000 768 228.650 763 229.700 751 229.025 764 AUG18 233.025 524 231.800 522 230.975 524 231.500 514 230.750 501 SEP 18 234.200 423 233.500 418 233.250 417 233.500 417 233.500 417 OCT 18 235.300 386 235.100 389 235.050 389 235.500 389 235.500 389 NOV 18 234.100 300 233.750 300 234.600 300 235.600 302 235.600 302 DEC 18 234.250 237 234.250 245 234.250 245 234.450 245 234.450 245 Total Contracts Traded/ Open Interest 116/7,232 222/7,270 166/7,282 170/7,281 64/7,278 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. For more information please visit www.cbs-global.com DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 4 CHEESE MARKET NEWS® — March 16, 2018 GUEST COLUMNIST CMN Exclusive!

tool, pizza! By the 1990s, Japan was continent that is untouched. From introducing the world to its favorite Inner Mongolia to Borneo, from Seoul Perspective: new pizza toppings — Mayonnaise and to Singapore, pizza has crept into the Dairy Marketing Sweet Corn! Now, you’d be hard pressed everyday life of the urban Asian. In many to fi nd a commercial block in any major places, you can get pizza very similar to Mark Todd is consulting pizza chef Japanese city that does not have a pizza what the U.S. customer would recognize. for the California Milk Advisory shop, most founded and run by locals. But one can also order ingredients even Board. He contributes this column The Japanese taste for non-traditional the most adventurous “California Pizza” exclusively for Cheese Market pizza toppings branched out from mayo maker in America would not think to News®. and corn into curry, mustard, seaweed, use. Plus, their innovative takes on crust squid, canned tuna, strawberries, cran- are show stopping. Arranging the crust berries and chocolate to name a few. to resemble fl ower petals, lava pits or It seems the farther West one volcano craters is not uncommon. Em- wanders, the further from normality, ploying multi-layered crusts, sometimes reality, comprehensibility, we (and made with completely different ingre- pizza) travel. In 10 years of meandering dients, and fi lling AND topping them is through Asia, I’ve seen the stuffed crust also becoming a regular practice. go from simple string cheese to cream One of the most signifi cant pizza cheese, raisins and caramelized sugar, trends taking hold in Asia — and the The universal language of pizza all manners of sweet or spicy Asian one most important to our dairy busi- sausages, shrimp in mayonnaise, sweet ness — is the transition by many, if not Dough. Sauce. Cheese. Such simple prowess, the end of the line. potato, even a wreath of mini cheese- most, of the serious pizza purveyors to ingredients have made an enormous From out West came a new trend. burgers! Toppings have gone from the natural cheese. As the biggest producer impact on our lives. As pizza lovers and With little regard for proper manners or typical to the truly unexpected. The of pizza’s most popular cheese, Moz- pizza makers descend upon Las Vegas culinary decency, the “California Pizza” fi rst time we saw a pizza with Bonito zarella, this matters to California dairy this week for Pizza Expo, it’s only ap- proved that pizza crust could be used as Flakes on top, writhing in the steam, as producers and processors. The Califor- propriate to refl ect upon this humble a canvas to deliver an unimaginably wide if alive, it was admittedly a bit outside nia Milk Advisory Board has spent the food and how it has evolved through range of toppings, from Peking Duck to our normal pizza experience. last decade teaching pizza chefs how to generations and expansion into new Squash Blossoms and Burrata. The people Next in line was Korea. In Seoul, use real cheese to their advantage and cultures. marveled at the audacity, the rebellious Bulgogi was an instant hit. Anything it’s working. Natural cheese blends, us- In the continuously unfolding history spirit. This was Impressionist Pizza! from the sea was also a big win — squid, ing four cheeses or more, are common. of humanity, simple fl atbreads have Then Pizza came to Asia, and WOW, shrimp, tuna (raw and canned). Some- The improved quality from using real, come a long way. One of the big land- talk about a love affair! Because of one there developed the Pizza Bomba, wholesome ingredients paired with in- marks along the way was the discovery the large number of U.S. soldiers and a multi-layered squid ink crust with a novative ideas has propelled Asian Pizza of special grains that had a mysterious bases, the Philippines was already on regular pizza that has a second layer of beyond a quirky sideshow product to a substance which would transform our the pizza bandwagon, having been in- dough on top that puffs up like a bal- uniquely crafted and seriously craved crumbly, cake-like baked goods into troduced to the delicacy about the same loon when cooked, leaving the inside foodstuff. the more elastic loaves we cherish time it began to gather momentum in “pizza” to cook by steam. The server uses So, come and experience the today — and millennia later spark one America, the early 1960s. But while a large kitchen shears to remove the top, evolution of pizza at Pizza Expo. I’ll of the liveliest food debates in modern couple of major local players joined the tableside, unveiling the steamy pizza be serving up slices in booth #1662. times: gluten or gluten-free? Because of fray (Greenwich and Yellow Cab), the inside. A dramatic presentation, if not I can’t promise Bonito Flakes but gluten, we were able to evolve beyond dominant player was Shakey’s, and tra- my preferred cooking method. you’re sure to be delighted. CMN humble unleavened planks to create ditional U.S-style pizzas were the norm. From there it spread to Thailand, the ultimate expression of fl avored Japan was the fi rst serious convert Indonesia, China, Vietnam and beyond. The views expressed by CMN’s guest fl atbread: The Foldable New York Pizza in the efforts to introduce cheese to All over Asia now, pizza is king and columnists are their own opinions slice. In the hearts of many Americans, the more traditional Asian diet. We one of the fastest growing foodservice and do not necessarily refl ect those of this was the ultimate pinnacle of pizza went over in the 1970s with a strong channels! There is not a corner of the Cheese Market News®.

Pennsylvania YOURYOUR PPREMIERREMIER SSOURCEOURCE FFOROR offi cials warn Quality Ingredients & consumers about Functional Dairy Products Listeria in raw milk HARRISBURG, Pa. — The Pennsyl- Value Specializing in Non GMO WPC 80 product vania Department of Agriculture have Added (hormone free & grass fed) warned consumers who purchased raw, whole milk from Fertile Valley Over Two Decades of Experience! Farm in Honesdale, Pennsylvania, • Organic Nonfat Dry Milk & Butter • Milk Protein Concentrates (40%-80%) • Acid Casein • Milk Protein Isolates between Feb. 21 and March 1 to im- • Butter (Imported & Domestic) • Rennet Casein mediately discard the milk due to • Caseinates (Sodium, Calcium, Potassium) • Whey Protein Concentrates (34%-80%) samples testing positive for Listeria • Dry Blends (Powder & Agglomeration) • Whey Protein Isolate monocytogenes found during routine • Lactalbumin inspection. The milk was sold directly from the farm in plastic gallon, half gal- lon and quart containers with the Fertile Valley Farm label. The farm has discarded all remaining milk and INTEGRITY • DEDICATION • SERVICE posted a notice to its customers on [email protected] • www.pazingredients.com • 949.378.0815 social media. No reported illnesses have been For more information please visit www.pazingredients.com attributed to the product. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 16, 2018 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Little Caesars Love Kitchen on wheels serves free pizza in company’s hometown of Detroit DETROIT — The Love approximately 1,700 people throughout Feb. 16, to Saturday, Feb. 24, the Love make sure we give back to this com- Kitchen, a big-rig pizza kitchen on a 9-day event, which began Friday, Feb. Kitchen hosted servings at multiple munity as much as we can.” wheels, delivered free pizza to those in 16, at Mitch Albom’s charity, the S.A.Y. Detroit Rescue Mission Ministries The Love Kitchen was founded in need around the company’s hometown Detroit Play Center. Best-selling author, locations, including Genesis House II 1985. Over the past 23 years, 50,000 of Detroit in February. columnist and radio and television com- and III, Christian Guidance Center, franchise owners and employees have The Little Caesars Love Kitchen fed mentator Mitch Albom was on hand to Oasis, Veteran’s Transitional Housing volunteered their time to the Love help at the fi rst serving. and Men’s Emergency Shelter, followed Kitchen’s efforts, serving more than 3 The Love Kitchen travels across the by the Michigan Veterans Foundation. million people. In addition to serving New Pizza Hut continental United States and Canada “We know that it’s important to reach the hungry and homeless, the Love delivery system delivering free slices of pizza to home- out to the communities where we do Kitchen has provided relief to victims less, hungry and displaced families. business and help make a difference,” and rescue workers of disasters in- keeps pizzas hotter Little Caesars partners and franchisees says David Scrivano, president and CEO cluding Hurricanes Katrina, Rita and coordinate and staff the vehicle, volun- of Little Caesars. “It’s crucial to do so Sandy; the 2001 World Trade Center PLANO, — Pizza Hut has created teering labor and food costs. in Detroit, where we are proud to be attack; and recently, the wildfi res in a new system to keep pizzas hotter dur- Both Little Caesars corporate col- headquartered. It is very rewarding to Gatlinburg, Tennessee. In 2017 alone, ing delivery, featuring a delivery pouch leagues and local store employees work with fellow Detroiters, as well as the Love Kitchen fed 147,275 people and with 3M Thinsulate Insulation thermal assisted with the serving. From Friday, local charities and organizations, to stopped in more than 150 cities. CMN technology and a reengineered pizza box with crisp sheet inserts. “What consumers want more than any- thing else is a hot pizza, which is why we couldn’t be more excited about the system we have developed to make sure we serve a hot, crispy and craveable Pizza Hut There’s a REASON WHY Milano’s pizza every time,” says Zipporah Allen, vice president of marketing, Pizza Hut. is the fastest growing Italian Cheese Company... “What consumers want more than anything We're the EXPERTS specializing is a hot pizza.” ONLY in Italian Hard Cheese. Zipporah Allen Grated, Shredded, PIZZA HUT Shaved & Custom Blends Parmesan Romano Pizza Hut spent more than two years Asiago looking at the entire delivery process, from Three Cheese Blends the box, to delivery dispatch at the restau- Spice Blends! rant. In addition to a reengineered pizza Kosher & Organic box and a new crisp sheet, the research sparked the development of a new pizza Retail & Foodservice delivery pouch featuring three different Packaging thermal insulation materials to help en- Bags – 1lb, 5lb, 10lb, 25lb, 50lb sure the pizza stays oven-hot, the cheese Tubs – 4/5lb bags stays melted and the crust stays crisp. Totes – 80/25lb bags The fi rst layer is 3M Thinsulate Jars – 3oz, 4oz, 8oz, 16oz Insulation, the same technology that is Canisters – 8oz, 16oz commonly used in ski jackets to keep Deli Cups – 4oz, 5oz, 8oz wearers warm and dry. The second layer Display Units – 36 & 64/1lb bags is a PET Aluminum Radiant Barrier, which refl ects heat from the pizza back into the pizza. It is the same material as in space blankets that astronauts use. The third layer is a polyester fi ber padding that traps heat inside, like the Highest Quality & Consistency pink insulation found in homes. Master Product Formulator “By implementing the unique power Food Safety Is our #1 Priority of our Thinsulate Insulation, which is Private Label is our Pleasure warmer than almost every comparable material on the market, we’re able to Laboratory Analysis Available help Pizza Hut achieve their goal to Nationwide & Global Distribution Better Price! Better Cheese! Better Service! deliver customers a hotter pizza than ever before,” says Mindy Murray, brand communications manager, 3M. Contact Anthony Caliendo, VP of Sales & Marketing The new Pizza Hut pizza boxes feature thicker sides to lock in heat and keep the 1-800-BIGCHEESE (244-2433) I www.MilanosCheeseCorp.com pizza in place throughout the delivery SQF LEVEL 3 • HACCP CERTIFIED • APPROVED FOR US ARMED FORCES PROCUREMENT • WBENC CERTIFIED process. Each box includes a patented EU CERTIFIED • LEEDS COMPLIANT / JVM SALES DBA MILANO’S CHEESE CORP., NEW JERSEY, USA crisp sheet insert that is designed to keep the pizza elevated, lock in the oven-hot Please Visit Us temperature and keep the crust crisp. In Booth 218 For more information, vis- it www.pizzahut.com. CMN For more information please visit www.milanoscheesecorp.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 6 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

Domino’s offers vegan mozzarella in Australia

ALBION, Australia — Domino’s has includes three specialty pizzas. The added vegan mozzarella to its pizza Vegan Avocado Veg pizza is topped with offerings in Australia. sliced avocado, fi re-roasted peppers, Domino’s says this addition is mo- mushrooms, red onion, capsicum, olives, tivated by the company’s “people-pow- spring onion and vegan mozzarella. The ered pizza” mantra and a commitment Vegan Spicy Veg Trio is topped with baby EXCLUSIVE KEY PLAYERS to giving customers what they want. spinach, fresh tomato, red onion, vegan Domino’s vegan cheese is made by mozzarella and chili fl akes. The Vegan If you’re looking Our Annual Profile of Who’s Follow Your Heart, a health food brand Margherita is a classic-style Margherita Who in the Cheese Business for an in-depth compilation of the and maker of the original Vegenaise. It pizza with fresh tomato, oregano and movers and shakers has a creamy, authentic cheese fl avor vegan mozzarella. in the cheese and dairy and offers a similar texture to dairy- Also, Vegan Mozzarella can be added Order industry, look no further. Today! CHEESE MARKET NEWS’ based cheese, according to Domino’s. to any Domino’s pizza for $2.95. Key Players, our exclusive The product also is cholesterol-free. For more information, visit annual profile of who’s who Domino’s new vegan pizza menu www.vegan.dominos.com.au. CMN in the cheese business, gives you comprehensive information on companies leading the cheese industry. Key Players features USPT raises money for hurricane victims information on plant locations, sales figures, acquisitions and mergers, OXFORD, Miss. — In response to Pizza in North Carolina; Master Pizza, expansions, new products and production data. Hurricane Harvey, the U.S. Pizza Team Samosky’s Homestyle Pizzeria, Sinfully Key Players is included annually in the (USPT) hosted “Pizza with a Purpose” Gluten Free and SOL Pie Pizza in Ohio; June issue of CHEESE MARKET NEWS® Sept. 7, 2017. Caliente Pizza and Draft House (3 loca- but can be yours in a separate, Thirty-six locations donated $2 for tions) in Pennsylvania; Dempseys Brew- Order easy-reference reprint for only $35 Starting per copy. every pizza sold in their establishments ery Restaurant & Pub in South Dakota; June 1st on Sept. 7 to the Houston Food Bank. in Tennessee; and 2018 Order your complete snapshot of the Participating restaurants included: Ynot Italian (7 locations) in Virginia. cheese industry’s Key Players today 786°, Dominic’s Italian Restaurant and “This team’s members are the fi rst The Lamb & the Wolf in California; to give you the shirt off their back in 5315 Wall Street, Ste. 100 • Madison, WI 53718 Panino’s Pizza (3 locations) and Bricks competition and in life as well,” says Phone: (608) 831-6002 • Fax: (608) 288-9093 E-mail: [email protected] Wood Fired Pizza Café (6 locations) in Il- Brian Hernandez, USPT coordinator. Website: www.cheesemarketnews.com linois; Mad Mushroom (2 locations) and “This is what our team and our country CHEESE MARKET NEWS® KEY PLAYERS REPRINT ORDER FORM: Gelsosomo’s in Indiana; Flo’s Pizzeria (3 should be about.”

NAME: ______METHOD OF PAYMENT (U.S. Funds Only): locations) in Michigan; The Downtown The USPT raised $8,739 with its TITLE: ______PAYMENT Enclosed Café in New York; Marabella Old World single-night fundraiser. CMN COMPANY: ______Payment by $35 Credit Card ADDRESS: ______VISA MasterCard American Express CITY: ______NDB accepting scholarship applications STATE: ______ZIP: ______CARD #:______PHONE: ( ______) ______EXPIRATION DATE: ______ROSEMONT, Ill. — Applications now in part Dairy Management Inc., which EMAIL: ______SECURITY CODE: ______are being accepted for college scholar- manages the national dairy checkoff DATE: ______SIGNATURE: ______ships that are awarded by America’s program. For immediate service email [email protected] or call 608.831.6002 dairy farmers and dairy importers Eleven scholarships worth $2,500 SUBSCRIBER SERVICES • 5315 Wall Street, Ste. 100 • Madison, WI 53718 • FAX 608.288.9093 through the National Dairy Promotion each will be awarded. Additionally, and Research Board (NDB). NDB funds NDB awards a $3,500 James H. Loper Jr. For more information please visit www.cheesemarketnews.com Memorial Scholarship to the outstand- ing scholarship recipient. Students in their sophomore through senior year majoring in com- munications/public relations, journal- ism, marketing, business, economics, nutrition, food science or agricultural education are eligible. Scholarships are awarded based on academic achievement, an interest in YOUR TOTAL CHEESE SALES a career in a dairy-related discipline, CALL ONE OF and demonstrated leadership, initia- & MARKETING SUPPORT TEAM! THE EXPERTS tive and integrity. Candidates are ON OUR TEAM expected to complete an application TODAY... form, submit an offi cial transcript of RETAIL ■ Expert knowledge in all aspects and Patrick Spaulding all college courses, and write a short FOODSERVICE applications of marketing cheese Rodney Butcher statement describing their career as- INDUSTRIAL pirations, dairy-related activities and ■ We represent quality manufacturers from Nathan Gorang Michael Bauchman work experiences. all over the U.S. and World Applications can be downloaded at ■ Suzanne Spaulding Expertise in imported and specialty Brian Argersinger www.dairy.org/about-dmi/scholarship- cheeses Jim Andresen program or by sending an email to Nate ■ Broad knowledge of club stores and Bryan Kuhn Janssen at [email protected]. Completed applications should general merchandising programs Tyler VanWerden Jay Spaulding be submitted to the National Dairy Joey Collazo Board c/o Nate Janssen, Dairy Man- Ian Walton agement Inc., 10255 W. Higgins CONTACT US: (810) 229-4166 • FAX (810) 227-4218 • Email: [email protected] Tamala Etheridge Road, Suite 900, Rosemont, IL 60018- WEB: WWW.CHEESEGUYS.COM FIND US ON SOCIAL MEDIA: 5616. They must be postmarked no later than April 27. CMN For more information please visit www.cheeseguys.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 16, 2018 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

Domino’s reports 2017 fi nancial results, becomes largest pizza company in the world ANN ARBOR, Mich. — Domino’s domestic same-store sales growth. On Feb. 14, 2018, the board of direc- ued to outpace the industry,” says J. Pat- Pizza Inc. recently reported results for The company also had fourth quarter tors declared a 55-cent per share quar- rick Doyle, president and CEO, Domino’s. its fourth quarter and fi scal 2017 and global net store growth of 422 stores, terly dividend for shareholders of record “Our 2017 global retail sales growth and announced that based on global retail comprised of 96 net new domestic stores as of March 15, 2018, to be paid on March domestic comps outperformed the high sales, it now is the largest pizza company and 326 net new international stores. In 30, 2018. This represents an increase of end of our stated three- to fi ve-year in the world. fi scal 2017, the company opened 1,045 approximately 20 percent over the previ- outlook. This, along with tremendous Domestic same-store sales grew 4.2 net new stores, comprised of 216 net ous quarterly dividend amount. net store growth and an incredibly low percent during the quarter versus the new domestic stores and 829 net new “Without question, we are pleased number of closures, helped validate that year-ago period and grew 7.7 percent for international stores. with our fourth quarter and full-year 2017 our long-term fundamental strength is the full year. The international division Fourth quarter diluted earnings per performance — with results that contin- well intact heading into 2018.” CMN also posted positive results, with same- share (EPS) were $2.09, up 41.2 percent store sales growth of 2.5 percent during over the prior year quarter. Fiscal 2017 Amazon, Whole Foods offer two-hour delivery the quarter and 3.4 percent for the full diluted EPS was $5.83, up 35.6 percent year. The fourth quarter marked the 96th over the prior year. Fiscal 2017 diluted HOUSTON — Amazon and Whole Foods Customers can shop at www.prime- consecutive quarter and 24th year of posi- EPS, as adjusted, was $5.91, up 37.4 Market have announced the introduction now.com or by using the Prime Now app tive international same-store growth and percent over the prior year diluted EPS of free two-hour delivery of natural and available on Android and iOS devices. the 27th consecutive quarter of positive of $4.30. organic products from Whole Foods Market “We’re happy to bring our customers through Prime Now, with plans to expand the convenience of free two-hour delivery Domino’s marks opening of 15,000th store across the United States in 2018. through Prime Now and access to thou- Prime customers in neighborhoods of sands of natural and organic groceries DALLAS — Domino’s Pizza recently Denton County in honor of the 15,000th Austin, Cincinnati, Dallas and Virginia and locally sourced favorites,” says John opened its 15,000th store worldwide in store. Beach can shop through Prime Now for Mackey, Whole Foods Market co-founder Lewisville, Texas. “This is a huge milestone for Dom- items including fresh and organic pro- and CEO. “Together, we have already low- To commemorate the milestone, ino’s, as we’ve been opening roughly duce, bakery, dairy, meat and seafood, ered prices on many items, and this offering Domino’s held a ribbon-cutting March 7 three stores a day around the world fl oral and everyday staples from Whole makes Prime customers’ lives even easier.” with Patrick Doyle, Domino’s president for the past few years,” Doyle says. Foods Market available for free two-hour Delivery from Whole Foods Market and CEO; Richard Allison, president of “We’ve opened more than 4,000 stores delivery. Select alcohol also is available through Prime Now is available daily Domino’s International; and Lewisville across the globe in the past four years, for delivery to customers. Prime mem- from 8 a.m. to 10 p.m. Customers can Domino’s franchise owner Robert Gavitt. and we couldn’t be more thrilled to bers receive two-hour delivery for free visit www.primenow.com or download the Gavitt also presented a $15,000 donation commemorate our 15,000th store in and delivery within one hour for $7.99 Prime Now app to enter their zip code to to the Children’s Advocacy Center for the world, right here in Texas.” CMN on orders of $35 or more. see if they are in the delivery area. CMN

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For more information please email [email protected] For more information please visit www.askimac.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 8 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

Cheese company Nuestro Queso receives SQF Level 3 certifi cation INTL FCStone Inc.

CHICAGO — Nuestro Queso LLC, a Nuestro Queso says it chose the SQF sound scientifi c principles. enhances SPOC private label manufacturer of premium certifi cation program over other food Level 3 SQF Certifi cation is a “Com- Hispanic dairy products, has obtained safety certifi cation programs because prehensive Food Safety and Quality NEW YORK — INTL FCStone Inc.’s SQF Level 3 certifi cation. of its inclusion of quality and continu- Management System.” The SQF Level swap dealer and wholly owned sub- “The SQF Level 3 certification ous improvements as key tenants of the 3 certifi cation includes quality require- sidiary, INTL FCStone Markets LLC re-affirms our commitment to our program. ments in addition to all the food safety has enhanced its structured products customers and consumers as a safe The SQF program is recognized by the requirements from Level 1 and Level 2. online calculator (SPOC) with the ad- and trusted manufacturer of premium Global Food Safety Initiative (GFSI) and Level 3 raises the bar, Nuestro Queso dition of custom pricing functionality. Hispanic cheese consistent with our links primary production certifi cation says, by focusing on food quality as The SPOC also has been optimized for mission and values,” says Mark Braun, to food manufacturing, distribution and well as safety. The SQF 3 certifi ca- mobile access. CEO of Nuestro Queso. agent/broker management certifi cation, tion, along with the recent expansion SPOC is an online pricing tool that Founded in 2009, Nuestro Queso Nuestro Queso says. Administered by of Nuestro Queso’s manufacturing provides qualifi ed users with open ac- offers an extensive range of Mexican, the Food Marketing Institute, the goal facility in Kent, , strengthens cess to FCStone’s structured products Caribbean and Central American of the SQF system is to deliver consis- the company’s reputation as a reli- pricing portfolio, showcasing thousands cheese and cream products using rbST- tent, globally-recognized food safety and able, leading manufacturer of dairy of prices across asset classes in order to free milk. quality certifi cation programs based on products, Nuestro Queso adds. CMN bring transparency to the marketplace. With the new custom pricing feature, qualifi ed users can now seamlessly view the company’s real-time structured product quotes at levels other than the current board price. FCStone has developed this function- ality based directly on client feedback, and it better facilitates the strategies of those customers who want to hedge a given structured product at a specifi c price, the company says. For example, the custom pricing feature would allow a qualifi ed user to determine how far the price of corn would need to move in order for them to hedge effectively. The enhancement builds on the early and substantial success of SPOC, which has seen its qualifi ed user base grow to more than 750 customers since its launch in October 2017. “Determining the most benefi cial hedging strategy can be diffi cult with- out the right tools in place, but SPOC signifi cantly streamlines this process for our customers,” says Mark Maurer, CEO, INTL FCStone Markets LLC. “The addition of custom pricing functionality provides even greater transparency by TyTypicical Shrehred VS.S. MaMarchantnt Schmichmidtdt Shrehred highlighting structured product pric- ing information that is not available elsewhere.” Marchant Schmidt, Inc. can help provide ... FCStone has optimized SPOC for mobile use, enabling customers to Consistent length access all functionality in an easy-to- view manner from any device. Regard- 'HFUHDVHG¿QHV less of where a qualified user may be when they log in to the platform, they Accurate powder dosing will be provided with educational re- sources on the company’s structured products, a Mid-Market Mark that brings transparency to the forefront and more. In addition, SPOC stores customer pricing histories for reference against future hedging activities. The FCStone team analyzes each client’s entire risk profi le, combined with their initial hedging targets, in order to locate potential risks that the customer may not have considered. Most Hygienic ~ Maximize Production ~ Best Cut Quality ~ Minimal Floor Loss “We are committed to promoting transparency in the OTC market, and to helping producers and qualifi ed Manufacturing stainless steel equipment for the Food & Dairy users tailor their hedging programs industries for over 50 years! to suit their unique needs,” Mau- rer says. “This philosophy drives us www.marchantschmidt.com / Phone: 1 920 921 4760 to continually enhance SPOC based on client feedback, as well as our For more information please visit www.marchantschmidt.com other technology solutions.” CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 16, 2018 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

IDFA supports legislative proposal to fi x Section 199A deduction provision of new tax law

WASHINGTON — The International gress who care about the state of the tions according to the current law in is good for all of agriculture and would Dairy Foods Association (IDFA) this U.S. agricultural economy and worked Section 199A. restore a competitive marketplace week announced its support for a con- tirelessly to fi nd a solution that will • Farmers selling their agricultural for all buyers and sellers. IDFA fully gressional proposal that would amend allow farmers to sell their agricultural products to their agricultural coopera- supports this modifi ed Section 199A Section 199A of the Tax Cuts and Jobs products to their buyers of choice with- tives will be able to claim deductions on proposal for farmer and cooperative Act to resolve unintended consequences out being unduly infl uenced by tax code agricultural products sold to their coop- deductions and urges members of that have distorted the dairy market- considerations,” says Michael Dykes, eratives and to receive a pass-through Congress to include this fi x in the fi scal place. The proposal is designed to level IDFA president and CEO. deduction from their cooperatives, year 2018 omnibus.” the playing fi eld for IDFA’s cooperative The modifi ed Section 199A proposal although the deductions will be limited The current authorization for gov- and non-cooperative members that will accomplish the following: to ensure a competitive balance in the ernment funding runs out March 23, produce milk and dairy products. • Cooperatives will be permitted to agricultural marketplace. and Congress is working to pass an IDFA urges Congress to include this determine their deductions based on “We commend the many members of omnibus appropriations bill before proposal in the fi nal appropriations bill rules similar to those under the former Congress who crafted a fi x to address the that deadline to fund the government for fi scal year 2018 later this month. Section 199. unintended consequences of Section for the remainder of fi scal year 2018. Prior to passage of the Tax Cuts and • Farmers selling their agricultural 199A,” adds Dave Carlin, IDFA senior IDFA and other stakeholders believe Jobs Act on Dec. 22, 2017, a tax provision products to independent buyers will vice president of legislative affairs and that the omnibus bill would be the best called Section 199 provided businesses, continue to determine their deduc- economic policy. “The proposed solution vehicle for fi xing Section 199A. CMN including farmers and agricultural cooperatives, with a deduction based on the business income from domestic production activities. The new tax law signifi cantly altered the tax code and Section 199 along with it. A new Sec- tion 199A was included in the Tax Cuts and Jobs Act to continue providing this type of benefi t to cooperatives and their members, but the provision created an imbalance in the agriculture market- place, including the marketplace for milk and dairy products. The National Milk Producers Fed- eration, Wisconsin Cheese Makers Association, Wisconsin Dairy Products Association and others also voiced concerns last month with the provision. (See “Senate working to fi x provision in tax law that has ‘unintended effects’ on ag sector” in the Feb. 16, 2018, issue of Cheese Market News.) “IDFA applauds the leaders in Con- Glanbia expands Irish dairy plants

WEXFORD, Ireland — Glanbia last week reopened its cheese plant in Wexford, Ire- land, following its 35-million-euro (US$43 million) investment in the facility. The We make String Cheese. expansion, which was supported by the government of Ireland through Enterprise Ireland since 2014, has doubled the plant’s peak capacity at the plant. It’s our Legacy. Award-winning cheese from Glanbia Ireland’s Wexford facility is supplied to a number of global food companies. Wexford branded cheese is available in Ireland and a number of overseas mar- kets. In addition to increasing Glanbia Ireland’s cheese processing capacity, BakerCheese.com | [email protected] | 920-477-7871 the Wexford investment will deliver an additional whey stream for the sports nutrition sector, one of Glanbia’s key market sectors. Enterprise Ireland also has con- firmed its support toward Glanbia Ireland’s plans to invest more than 160 million euros (US$197 million) in its site in Belview, Ireland. This investment will include the instal- lation of a new dryer and other pro- cessing equipment for infant formula products destined for global export markets. This expansion is expected to be operational by 2020. CMN For more information please visit www.bakercheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 10 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

Dairy Alliance Global Dairy Summit aims to change trajectory for Southeast dairy farmers

ATLANTA — The Dairy Alliance — the trajectory of the dairy industry • Combat domestic challenges expectations. a nonprofit that works with schools, in the Southeast,” says Doug Acker- such as U.S. milk surplus and low milk • Educate the American public health professionals, retailers, dairy man, CEO, The Dairy Alliance. “It’s prices impacting the bottom lines of about the importance of dairy exports processors and the public to promote a chance for us to unite the industry dairy farm families. to their lives, to the U.S. economy and dairy foods — this week held a Global around common goals. We need to • Strengthen existing and re- to the nearly 100,000 jobs created by Dairy Summit in Atlanta which con- act aggressively and decisively if the cruit new international markets by dairy exports. vened state agriculture officials, dairy industry is going to survive in expanding and evolving U.S. dairy For more information, visit industry stakeholders and thought the Southeast.” capabilities to meet global demand thedairyalliance.com. CMN leaders from across the Southeast This week at the summit, U.S. to rally around a plan to reverse the Dairy Export Council (USDEC) CEO challenging economic circumstances and President Tom Vilsack introduced Dean Foods will end milk procurement facing the 2,000 local, family-owned USDEC’s “Next 5% Plan” that features contracts with more than 100 farmers farms in the Southeast. common sense, proactive measures to For local dairy farm families, the reverse the economic tide for dairy DALLAS — Dean Foods recently noti- dairy farmers in Indiana received the future looks grim, according to the farmers by 2025. fi ed a little more than 100 farmers that letter from Dean, and so far they have alliance, which notes that since 2010, “For dairy farm families to have their milk procurement contracts will not found a new home for their milk. the United States has lost nearly a the chance to pass their farms onto end May 31, 2018. The farms affected However, he is hopeful that they will quarter of its dairy farms nationwide, their kids, the shift to a global mar- are located in Indiana, , Penn- find a new buyer before May 31. and the situation is even worse in the ketplace focus holds the key,” Vilsack sylvania, Ohio, New York, Tennessee, “They gave us a little time, but it Southeast, with a 33 percent loss. says. “The ‘Next 5% Plan’ will advance North Carolina and South Carolina. certainly is a very challenging time, This decline threatens the eco- the dairy industry in the Southeast, Dean Foods says many factors, and our hearts go out to all of these nomic prospects of the 38,000 individ- providing a viable dairy industry in including a surplus of raw milk at a folks,” he says. “Just because Dean is uals employed by the dairy industry in the Southeast for years to come.” time when the public already is con- not buying doesn’t mean the demand the region, and it’s unfortunate for the Some of the next step’s in USDEC’s suming less fl uid milk and companies has gone away. We’ve been talking to public because drinking fresh milk is “Next 5% Plan” include: are assertively entering or expanding co-ops, and I would hope we can find a source of nourishment, enjoyment • Unite the U.S. dairy industry and their presence in the milk processing capacity for all of it.” and supports the family farms of the improve coordination with USDEC business, have exacerbated an already Dairy Farmers of America (DFA) southeast, The Dairy Alliance says. and its members to grow exports tenuous situation in a highly competi- has issued a statement that it is aware “The Global Dairy Summit is the from 15 percent to 20 percent of the tive market. of the situation of these independent stake-in-the ground for changing nation’s milk supply. “These factors have pushed Dean producers, but currently DFA does not Foods to make this tough decision. have capacity to take them on. The fluid milk market has always “We currently face difficult mar- been competitive, but we’re in unprec- keting environments, particularly in edented times,” says Reace Smith, areas of the Northeast and Mideast, spokesperson for Dean Foods. “It’s and unfortunately don’t have a mar- important to note we still buy milk ket for their milk at this time,” DFA’s that comes from approximately 12,000 statement says. “We will continue farms across the country,” to monitor the situation, and to the Celebrating Over 80 Years Smith says Dean Foods’ field rep- extent that we can, work with our of Service to the Industry... resentatives are providing farmers network of industry relationships with resources to help them. and customers to help identify any Doug Leman, executive director available processing capacity for of Indiana Dairy Producers, says 27 these affected producers.” CMN

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DuPont’s Kraft Heinz releases fourth quarter 2017, full-year fi nancial results

MicroGARD PITTSBURGH — The Kraft Heinz Co. ago period, including a 0.9 percentage Europe, China and Indonesia. marks 35 years recently released its fourth quarter and point benefi t from currency, Kraft Heinz U.S. fourth quarter net sales were 2017 fi nancial results, reporting full-year reports. Organic net sales decreased 0.6 $4.8 billion, down 1.1 percent verses NEW CENTURY, Kan. — This year, net sales at $26.23 billion, down 1 percent percent during the fourth quarter versus the year-ago period. Pricing increased Dupont Nutrition & Health celebrates from 2016 net sales of $26.49 billion. the year-ago period. Pricing increased 0.6 percentage points, refl ecting higher the 35th anniversary of its MicroGARD “There’s no question that our fi nancial 1.0 percentage points, driven by price pricing in cheese and seasonal items, fermented product range. performance in 2017 did not refl ect our increases in Rest of World markets and partially offset by distribution-related MicroGARD originally was devel- progress or potential,” says Bernardo the United States, the company says. investments in cold cuts. Volume/mix oped by three scientists in to Hees, CEO, Kraft Heinz. “We made sig- Volume/mix decreased 1.6 percentage decreased 1.7 percentage points, driven prevent mold growth in commercially nifi cant improvements in many of our points, primarily due to lower shipments by a combination of distribution losses packaged yogurt. Other uses for Mi- businesses, and were able to accelerate across several categories, particularly on Planters in the club channel, lower croGARD were discovered, such as its some important business investments at nuts, natural cheese and cold cuts in the shipments in natural cheese and service- ability to extend shelf life in cottage the end of the year. This ... should help United States as well as cheese and coffee related losses in cold cuts. This was cheese. further advantage our brands and grow in Canada. This was partially offset by partially offset by consumption-driven Eventually, the original fermentate our business in 2018 and beyond.” ongoing growth in macaroni and cheese gains in macaroni and cheese as well as led to the production of a family of Net sales for the fourth quarter were in the United States as well as strong innovation-led growth in Lunchables, related food protection ingredients. $6.9 billion, up 0.3 percent versus the year- growth from condiments and sauces in Capri Sun and P3, Kraft Heinz says. CMN Now the MicroGARD family of ingre- dients continues to provide innovative solutions to meet the challenges of today, including the latest application: MicroGARD 210 for high-protein nutri- FOUR GENERATIONS STRONG tion bars, the company says. Today, the MicroGARD family of- fers food manufacturers the ability to in Cheesemaking with Six Master Cheesemakers!!! improve profi tability by maintaining product quality and reducing premature • Family Owned Since 1925 spoilage, according to Dupont. The • Award-Winning Cheese & Yogurt fermentates also contribute to emul- • Dedication to Consistent Quality sifi cation and positive fl avor and color • Progressive People & Ideas attributes, enabling food manufacturers the opportunity to formulate with fewer SHARE IN OUR AWARD-WINNING ingredients, the company says. EXCELLENCE AND DEDICATION For more information, visit Whether it is our chunk, crumbled or chunk in brine www.danisco.com/product-range/ Feta or our Greek Yogurt, you can always trust our antimicrobials/microgard. CMN superior quality and taste. Feta: Greek Yogurt: “When • Made From the Freshest • Authentic Mediterranean Taste Clauger certifi ed we come in Cow’s Milk • Lowfat and Nonfat Varieties in 3-A SSI for first, you • Firm & Crumbly Texture • 2X the Protein know exactly • Tangy & Salty to the Taste • Thick, Rich & Creamy hygienic design • Steep in Greek Tradition • Flavored or Plain where we • Retail & Foodservice • Retail, Foodservice & Industrial of installations stand.” 2018 World Championship Cheese Contest CHICAGO — DualTemp Clauger, a 1st Place: Brick, Muenster (Brick) U.S. division of France-based Clauger 1st Place: Lowfat Cheeses (Odyssey Low Fat Feta) 1st Place: Flavored High Protein Yogurt, Cow’s Milk — a durable solutions provider for (Odyssey Greek Yogurt Peach) dairy, meat, fruit, pharmaceuticals and 2nd Place: Brick, Muenster (Muenster) 2nd Place: Feta (Odyssey Feta) other industries — is now 3-A Sanitary 2nd Place: Feta, Flavored Standards Inc. (3-A SSI) certifi ed, pro- (Odyssey Tomato & Basil Feta) viding further evidence of the quality, 2017 American Cheese Society high hygienic level of air treatment Cheese Contest 1st Place: Odyssey Peppercorn Feta equipment and installations designed 1st Place: Odyssey 2-Percent Greek Yogurt and manufactured by Clauger, the 2nd Place: Odyssey Feta 2nd Place: Odyssey Low Fat Feta company says. 2nd Place: Odyssey Greek Yogurt Old World Style The 3-A Accepted Practice for Plant 2017 United States Championship Environmental Air Quality, number 612- Cheese Contest 00, relates to “the good practices for a 1st Place: Feta (Odyssey Feta) 1st Place: Flavored Feta (Odyssey Mediterranean) plant hygiene control,” the company 1st Place: Brick, Muenster (Brick) notes. 1st Place: Lowfat Cheeses (Odyssey Fat Free Feta in Brine) The 3-A certifi cation obtained by 1st Place: High Protein – Cow’s Milk Yogurt, Flavored Clauger incorporates all connected (Odyssey Greek Yogurt Vanilla) components in the overall hygienic de- sign of its system, the company notes. Its scope covers air treatment equipment such as Thygre, Access H, Access Height or Access Dual Row. The equipment is used for installa- tions where contamination risk control is essential for product quality and sanitary risk control, such as in ripen- 608.325.3021 WISCONSIN MADE ing rooms, high-risk work rooms, fast www.klondikecheese.com BY MASTER CHEESEMAKERS cooling processes and bare products processing with high sensitivity. CMN For more information please visit www.klondikecheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 12 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

Pizza Pi VI food boat sells pizza on the water off coast of St. Thomas, U.S. Virgin Islands

By Mallory Leonard Bouis. “So we’d eat popcorn and talk meaning customers must take a boat local pork and ham, pickles, Swiss and about how well food trucks were taking to PPVI’s anchored location to pick up a housemade mustard sauce. ST THOMAS, V.I. — Now in its fourth off on the mainland and decided a food their pizza. Likewise, supplies must be On average, PPVI currently sells 20-30 year of operation, the Pizza Pi VI (PPVI) boat would do really well down here.” delivered by boat, and the crew must pies per day. This number is down from food boat makes and sells its pizzas off After three years of shopping for the boat in and out each day. PPVI returns 50-60 per day due to the effects of the the coast of St. Thomas in the U.S. Virgin right boat and another two and a half to shore only once a month for diesel. 2017 hurricanes. Bouis is optimistic sales Islands. years of building it out, the couple opened Selling from a boat presents a unique will return as hotels and other tourist Tara Bouis and her husband Sasha PPVI off the shore of Christmas Cove. set of challenges, especially when it attractions reopen. were an expat couple living and organiz- The Bouises decided to make pizza comes to stocking fresh ingredients “I had a friend who told me never to ing charters on a yacht before they got because all the necessary ingredients like cheese. PPVI buys its cheese from open a restaurant or bar on the second the idea to start a food boat business. are shelf stable or can be frozen. a wholesaler, stores it in a freezer and fl oor of a building, because it’s hard to “I would do all the cooking and “It’s a brand new concept. It’s going moves portions to a refrigerator as get people to walk up the stairs. I could cleaning, and Sasha was in charge of to be weird for people to buy food off a needed. The Bouises stock pre-shredded say never open a restaurant on a boat, engineering and bartending. By the end boat, so, we thought, let’s do something part skim Mozzarella, as well as Parme- because it’s hard to get people to go over of each week, we were both exhausted. friendly. It’s a very familiar food sold in san, Feta and sliced Swiss. water for food, but I wouldn’t trade it,” Sasha would look to me and joke, ‘What’s a strange way,” Bouis says. One of the food boat’s popular piz- Bouis says. for dinner?’ Mostly it was popcorn,” says PPVI is a “boat up” food destination, zas is El Cubano, which is made with The success of PPVI has inspired oth- ers to launch food boat businesses. Bouis says she is in communication with other companies interested in opening food boats in the U.S. Virgin Islands, as well as the Northeast and the Ozarks. CMN

MMPA gives Valued Partner Award to Leprino Foods

LANSING, Mich. — The Michigan Milk Producers Association (MMPA) has honored customer Leprino Foods with a Valued Partner award. The award was ADPI/ABI presented to Leprino this week at MMPA’s annual meeting. During the award pre- sentation, Leprino Foods announced a ANNUAL donation of 4,300 pounds of Mozzarella to the Food Bank Council of Michigan. MMPA and Leprino Foods began CONFERENCE an agreement more than 30 years ago that has enabled the success of two WHERE THE DAIRY INDUSTRY DOES BUSINESS Leprino cheese plants in Michigan. The plants in Allendale and Remus process a combined 3.5 million pounds of milk per day and support more than 400 jobs. SPECIAL “Our business success is based on SPEAKERS one key ingredient — milk. Michigan’s healthy milk shed and its dedicated dairy farmers make it an excellent loca- SECRETARY TOM VILSACK FRANK MITLOEHNER RACHEL THOMPSON BETH BRICZINSKI tion for us to produce the highest quality Former U.S. Agriculture Professor Senior Sourcing Vice President, Secretary University of Manager - Dairy Dairy Foods & Nutrition cheese and dairy ingredients for our President/ CEO California-Davis Mars Confectionary National Milk Producers customers and consumers throughout U.S. Dairy Export Council Federation the world,” says Mike Durkin, president, Leprino Foods. “Our relationship with MMPA and its dairy farmer members has spanned three decades, and we look CONFERENCE Welcome Dairy Market Preserving Grand Chicago Senior Industry forward to our continued partnership. Reception Outlook for 2018 Dairy’s Integrity Reception Leaders Panel We are honored to be acknowledged SCHEDULE Sunday, April 29 Monday, April 30 Monday, April 30 Monday, April 30 Tuesday, May 1 with this Valued Partner Award.” The initial partnership, which MMPA says was innovative for its time, brought The 2018 ADPI/ABI Annual Conference Colorado-based Leprino to Michigan PROGRAM will be held April 29 - May 1, 2018 at the PLATINUM in the late 1980s. Leprino now is the CONFERENCE Chicago Marriott Downtown. This meeting SPONSORS will bring together more than 1,000 senior largest manufacturer of Mozzarella and level executives from manufacturers, supplies many of the world’s leading marketers, suppliers, distributors and users of pizza companies. manufactured dairy products. “We are grateful for our mutually- benefi cial relationship with Leprino Media Partner: REGISTER NOW! Foods,” says Joe Diglio, general man- ager, MMPA. “Together, our quality AT WWW.ADPI.ORG milk and Leprino’s innovative tech- nology creates value for the industry 126 N. Addison Ave. , Elmhurst, IL 60126 z [email protected] z www.adpi.org and MMPA dairy farmers. Our work with Leprino showcases the last- For more information please visit www.adpi.org ing power of collaboration.” CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 16, 2018 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS

COSTS Meyer says it helps to be mindful of “Being a steady user of products company is watching to keep freight stock rotation, inventory and contract rather than jumping in and out gives rates in line. Continued from page 1 pricing. us advantages,” she adds. “This is a collective discussion with Contract pricing is a tool Zimmer- Delivery and general transportation suppliers, distributors and Toppers Zimmerman says food costs account man highly recommends, noting chains costs also are things to consider, ,” she says. “Through business for roughly 30 percent of a pizzeria’s can contract directly with cheese and operators say. Food delivery apps like reviews and collaboration with sup- operating budget, with cheese account- other food manufacturers. He also says GrubHub, Eat Street and others also pliers, we work on SKU optimization. ing for 40 percent of that cost. group purchasing programs — which have added a new layer. Slow-moving items need to be deleted Toppers Pizza, headquartered in negotiate with large groups of indepen- “When it comes to delivery, we because they are ineffi cient in our stores Whitewater, Wisconsin, says 25 percent dent distributors and manufacturers to negotiate the percentage taken by and for distribution and suppliers.” of its food expense is on Wisconsin Moz- get better deals — can be benefi cial. the third-party company to ensure our Beattie adds this also supports waste zarella, with an additional 4 percent Beattie says Toppers contracts pricing is benefi cial,” Meyer says. “We management and quality assurance spent on other Wisconsin cheeses such its poultry for an entire year, which also negotiate the placement of our objectives because slow-moving items as Asiago, Cheddar, Feta and Pepper has protected the company from the restaurant on the websites to ensure can code out before each use. Jack. increase in bone-in wing pricing over as much traffi c to our restaurant as “From a menu management per- In addition to food costs, Toppers’ the past year. possible.” spective, we look at our price points, main expenses include operations “We also hedge our fl our and cheese Beattie says the current driver short- food costs, recipes and what we (food and labor), overhead, marketing to maintain a steady price throughout age along with transportation costs and feature to reach the desired profi t- and government regulations such as the year and manage risk,” Beattie says. government regulations are things the ability and menu mix,” she says. CMN nutrition labeling, says Donette Beattie, vice president of supply chain, Toppers Pizza. Laura Meyer, regional corporate chef for Pizza Rock Restaurant Group, says cheese costs account for about 40 to 45 percent of the company’s food expenses. Pizza Rock, which has locations in A Family Tradition Las Vegas and Sacramento, was created by friends George Karpaty, Tony Gemi- gnani and Trevor Hewitt. Combining of Quality for Karpaty and Hewitt’s nightlife expertise with Gemignani’s pizza making exper- tise, Pizza Rock is artisan pizza meets Over 130 Years! nightlife energy, they say. Meyer says one of the main chal- lenges for keeping food costs in check is portion control. Some of the tools From humble beginnings to Pizza Rock uses to achieve consistent time-honored traditions, Nasonville Dairy portion control include basing recipes always offers quality cheese and you off of weights as opposed to volume, will taste the difference! use of scales for cheese, having cutting guides for slicing meats in house and • Over 40 Varieties, Styles and Types of Award-Winning Cheese recipe books. • New Line of Pepper Cheese “We test our cooks on cheese weights (We make it HOT, HOTTER & HOTTER YET) before shifts to ensure they can portion • Introducing the Nasonville Brand of Original cheese during busy times without the Greek Style Feta Cheese scale,” she says. “We also pour test our • Extensive & Unique Cheeses from Traditional to Specialty bartenders to ensure our bartenders • Crafted by Three Master Cheesemakers • Consistent, Affordably Priced Product can accurately pour without the use • Third Generation Wisconsin Dairy Supporting of a jigger.” Local Dairy Farmers Explore our online store and product offerings by Pie Five opens in visiting our website at www.nasonvilledairy.com East Brunswick, N.J.

EAST BRUNSWICK, N.J. — Pie Five Pizza Co., the fast-casual restaurant that prepares customizable pizzas in fi ve minutes or less, opened its fi rst East Brunswick, New Jersey, restaurant Monday, Feb. 19. To celebrate its grand opening in Summerhill Square, Pie Five had an offi cial ribbon-cutting ceremony hosted by Mayor Brad Cohen of the Township of East Brunswick Wednesday, Feb. 21. This marks the second Pie Five in New Jersey. Pie Five is open every day from 11 a.m. to 10 p.m. at nearly 100 locations nationwide. Its menu consists of more than 40 fresh toppings, seven sauces and three made-from-scratch crusts. 10898 Hwy 10 West • Marshfield, WI 54449 Phone: 715-676-2177 • Fax: 715-676-3636 Pie Five also offers gluten-free crust Email: [email protected] and vegan cheese options. www.nasonvilledairy.com For more information, visit www.piefi vepizza.com. CMN For more information please visit www.nasonvilledairy.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 14 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

DairySpec FT Next Generation of Dairy Product Analysis

Engineered for dairy laboratories and dairy processing facilities that require highly reliable and accurate instrumentation for the analysis of a wide range of fluid dairy products. • Fat, protein, lactose, total solids and many more components • Powerful software integrates control, data collection, archiving, and reporting • Calibration assistance for specific products • Extensive remote diagnostic and network functionality • Bentley Instruments, serving the Dairy Industry’s analytical needs for over 30 years BactoCount IBCm

A rapid test for total bacteria and somatic cell counts making it an ideal and unique solution for any processing plant or laboratory in the quality assessment of milk. • Dual application in a single platform • Rapid results (1 minute for SCC, 11 minutes for bacteria) • Instrument is pre-calibrated with a universal Photo courtesy of Matt McClellan calibration equation • Real time detection of milk tanker PIZZA STRONG — Matt McClellan, founder of Tour De Pizza and PizzaIndustrySpokesman.com, contamination before unloading defends pizza as a healthy food that can be incorporated into even the most extreme bodybuilding • Improves end product quality and consistency diets. Here he shows a report on the more than 4,000 independent restaurants that closed last year. • Fast return on investment He says the negative perception of pizza amid various fad diets hurts independent pizzerias. In addition to their low-carb cauli- 4004 Peavey Road HEALTHY fl ower crust, Pie Five offers other pizza Chaska, Minnesota 55318 Continued from page 1 t. 952 448 7600 ingredients that cater to special diets, f. 952 368 3355 such as vegan cheese substitutes and, Another Choice, A Better Choice [email protected] come. There’s a whole group of people in select stores, Halal meats. who couldn’t have otherwise had pizza. • A leaner pie For more information please visit www.bentleyinstruments.com Hopefully we’re helping some people.” Last May, Tiffany Fiedler founded her Los Angeles-based delivery-only pizzeria, Skinny Bitch Pizza. Her piz- zas, delivered in pink boxes, feature caulifl ower crusts and no-sugar mari- nara, and all of the meat toppings are THE STANDARD OF EXCELLENCE turkey-based. She uses part-skim dry Mozzarella for dietary reasons, but also IN CHEESEMAKING SOLUTIONS because the caulifl ower in the crust has a high water content, and she doesn’t want any ingredient that contributes more moisture than necessary to the Cheese pizza. She also offers vegan cheese RELCO provides a wide variety of cheese making Vats substitutes and crust options. equipment and services for a comprehensive cheese The best-selling pizzas on her menu plant design. Our cheese-technology experts will design are “The Amanda,” a vegetarian pizza ĂƉƌŽĐĞƐƐƚŚĂƚŝƐĐƵƐƚŽŵŝnjĞĚĨŽƌLJŽƵƌƐƉĞĐŝĮĐŶĞĞĚƐ͘ topped with part-skim Mozzarella, cau- lifl ower, olives, onions, mushrooms and Block Cottage Draining/ Curd Tables bell peppers, and “The Sarah,” a meat- Formersers Cheese Vats Salting Belts lovers pizza topped with turkey pep- peroni, turkey sausage, turkey bacon, Horizontal Cheese Vats part-skim Mozzarella and fresh basil. 10,000 - 80,000 capacity “I stopped eating gluten about fi ve featuring OptiSet Technology years ago, so the genesis of it was me not eating gluten and really missing USA | The Netherlands | New Zealand | Brazil | +1 320.231.2210 | www.relco.net pizza,” Fiedler says. “A lot of places ® offer the option, but usually it is a very THE RELCO ADVANTAGE starchy rice-based, potato or corn crust. © COPYRIGHT 2015 RELCO is a registered trademark and L-TECH is a trademark of RELCO, LLC. A lot of times it ends up being more

For more information please visit www.relco.net Turn to GLUTEN, page 15 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) March 16, 2018 — CHEESE MARKET NEWS® 15 NEWS/BUSINESS

FAPRI they have grown to the highest level as inventory declined in a majority of projections it contains can be useful since mid-2009. Unless market demand the 50 states. Herd contraction should to farmers making production choices, Continued from page 1 for growing supplies of NDM acceler- prevail for the next few years as supply to lenders who must decide whether ates, both in the U.S. and globally, milk growth slows to match current demand to make loans and to agribusinesses Each March, economists with the prices will be held back even as butter trends, the report adds. The baseline making investment decisions. Food and Agricultural Policy Research demand remains historically strong. projects U.S. dairy cow numbers peak- “Perhaps most importantly, it serves Institute (FAPRI) and the Agricultural Butter prices reached record lev- ing at 9.38 million head in 2018, then as a point of reference for policy ana- Markets and Policy (AMAP) team re- els in 2017 due to growing demand declining to 9.27 million head by 2022 lysts,” says Westhoff. “Congressional lease the annual “U.S. Baseline Briefi ng for milkfat in the United States and and then rising to 9.35 million head staff ask us to look at policy alternatives Book.” Their projections for agricul- around the world, the report notes. This by 2027. relative to this set of baseline projec- tural and biofuel markets are based demand trend also was evident in fl uid • Overall agricultural trends tions so they can better understand on market data available in January. milk consumption as U.S. whole fl uid Overall, net farm income is pro- how policy choices may affect farmers, “We use computer models to develop milk outpaced lowfat use for the fi rst jected to grow slightly in 2018. How- businesses, consumers and taxpayers.” a range of projected market outcomes time since 2004. With NDM demand ever, real net farm income remains The report’s macroeconomic as- that takes into account some major faltering, stocks are building in the fl at, and below 2015 levels from 2019 sumptions are based primarily on sources of uncertainty about future United States and around the world, through 2027. This is not encourag- forecasts by IHS Markit, which sug- supply and demand conditions,” says depressing milk powder prices. Strong ing for producers, who have watched gest moderate gross domestic product FAPRI Director Patrick Westhoff. “We demand for butterfat is projected to their income-to-debt ratio dwindle in (GDP) growth of 2.7 percent in the calculate hundreds of possible out- continue. recent years, the report notes. Net farm United States and global economies comes based on different combinations The projection for the 2018 all-milk income averaged nearly 32 percent of this year, slowing to about 2 percent of factors and use those to produce an price is the lowest price since 2009, outstanding debt from 1995 through after 2019. IHS Markit also projects average that takes all the variables and a decline in the dairy herd will 2014, but it fell to less than 17 percent an increase in infl ation to 2.4 percent, into account.” likely be necessary to allow prices in 2016 and 2017. This year’s projec- steadily increasing oil prices after 2019 Last year, strong demand but- to recover, the baseline report says. tions suggest continued pressure on and a rise in the prime lending rate tressed cattle, hog, poultry and milk Over the baseline period, the all-milk farm fi nances in the years ahead. to 6.5 percent by 2021. Also included prices, despite increased production. price is projected to peak at $18.52 per The Baseline Briefi ng Book is pre- in the report is a list of government Further production increases could hundredweight in 2025. pared annually by economists with policy assumptions, which FAPRI used weigh on livestock and dairy prices in Meanwhile, dairy cow inventory FAPRI and AMAP and is updated each in developing its projections. With the 2018 unless the growth in demand is grew for the fourth consecutive year August. Westhoff says the report gives exception of dairy products, this year’s exceptionally strong, the report notes. in 2017. Though a four-year expan- policy makers, farmers, agribusinesses projections do not take into account • Butter demand soars, NDM sion also took place from 2005-2008, and the public an overview of the state provisions of the Bipartisan Budget Act falters numbers have not grown for five of the U.S. farm economy. The market passed by Congress in February. CMN The baseline report notes there straight years since the early 1940s, were large beginning stocks of cheese the report notes. Most of the increase in 2018. While nonfat dry milk (NDM) in the national herd last year was due stocks are lower than in the early 2000s, to increases in Texas and New Mexico, The Best Traditional & 3rd3dPl Place Specialty Cheese Hard Sheep’s Milk Donatello GLUTEN She adds that the response to her 2017 U.S. Championship pizza has been overwhelmingly positive Cedar Grove Cheese Continued from page 14 You’ve Ever Tasted! from customers who don’t always know what to expect. Each year we craft four million pounds of some of the best cheese you will ever taste! And all of our cheese is unhealthy than actually eating gluten “They’re surprised that it tastes and produced without artificial growth hormones (rBGH) or as far as carbs.” holds like pizza,” she says. “There’s animal enzymes. We believe in environmentally sound The customer demographic for the tendency to think that it comes in production...working in concert with nature is an 1st1t PlacePl important part of our business. Cestino Pecora Skinny Bitch Pizza is mainly young, a pink box and the name is gimmicky, 2017 ACS Cedar Grove Cheese about 20-35, and mostly female, though so the quality might not be great, but Handcrafted Cheese is our Specialty a lot of guys also order the pizza, Fiedler customers are pleasantly surprised that 1st Place • Traditional Cheese • Custom Processing Ovella says. She adds that most pizzerias are it is actually a good product.” • Artisan Cheese • NO Artificial Growth Hormones 2017 ACS Cedar Grove Cheese owned by men and are big on pork-based • Defender of Pizza • Family Owned (rBGH) or Animal Enzymes toppings. After he became a professional 1st Place Specializing in... Montague 2017 ACS “In my experience, every girl that I bodybuilder, McClellan was inspired by • Quark Cheese • Traditional Aging Without Cedar Grove Cheese know would opt for turkey pepperoni or the Naked Cowboy in New York’s Time Chemicals • Goat, Sheep & Water 2nd Place other turkey-based meat. I don’t know if Square to do a similar but slightly more Buffalo Cheese • Small Batch Cheese Quark with • Sharp & Extra Sharp Development SA Braai Chutney most guys would opt that way, but it’s a covered-up pizza promotion among the • Surface Ripened 2017 ACS no-brainer for girls,” Fiedler says. “Also street performers at Clearwater Beach Clock Shadow Creamery for me personally, environmentally, I in Florida. He dressed up as a Roman Cedar Grove CHEESE & stay away from red meat. It’s a California gladiator, fashioning himself as a literal thing — we’re savvy on being as eco- defender of pizza as a healthy food. Clock Shadow CREAMERY friendly as possible.” “The reason I defend the industry so E5904 Mill Road | P. O. Box 185 | Plain, WI 53577 | Phone: (608) 546-5284 Fax: (608) 546-2805 | E-mail: bob@cedargrovecheese Gluten-free options are everywhere 2nd2d PlacePl much is that the majority is indepen- www.cedargrovecheese.com Hard Sheep’s Milk in California, but Fiedler says fi nding an dent, family-owned businesses. Every Donatello 2016 World Championship entirely gluten-free restaurant like hers time one of these fad diets comes out Cedar Grove Cheese is less common. And while she chooses and attacks our food, they lose money healthier ingredients, the focus remains — more than 4,000 independent res- on creating a tasty pizza. taurants closed their doors last year,” “It’s not like you’re eating cardboard McClellan says. or lettuce pizza — it’s still pizza, we just “People are getting more educated shaved the calories and carbs where we on what they eat and feed their children. could without sacrifi cing the main goal Even though there is a love affair with of it, which is wanting pizza,” Fiedler pizza, they feel it’s not a healthy source says. “We’re constantly weighing calo- of food for their children,” he adds. “My ries over taste, trying to fi nd a balance point is, even if you eat nothing but your KOSHER • ORGANIC • rBGH-FREE • CUSTOM MADE FLAVORS & VARIETIES where taste always wins, but trying to favorite food, you can still be fi t as any- push it as far as you can.” one on that bodybuilding stage.” CMN For more information please visit www.cedargrovecheese.com © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 16 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

PepsiCo Foundation, GENYOUth partner to expand ‘grab-n-go’ school breakfast programs

PURCHASE, N.Y. — The PepsiCo Foun- In support of the program, PepsiCo hurdles associated with breakfast in Alexis Glick, CEO, GENYOUth, adds dation and GENYOUth are partnering employees “got moving” and focused on school cafeterias, including scheduling that with the support from the PepsiCo to provide “grab-n-go” breakfast carts their well-being while giving back to help and timing issues related to confl icting Foundation, GENYOUth is able to provide to be used in schools across the country nourish children in need. PepsiCo U.S. events and bus schedules, as well as the funds and resources that directly and posi- to help conquer hunger in underserved employees’ 4 billion steps — counted stigma that may be associated with free tively impact the wellness environment communities. during two six-week windows in the sum- or reduced price school meals. in schools across the country. PepsiCo Foundation, the philan- mer and fall of 2017 — were converted The colorful and well-stocked grab-n- “These breakfast carts will pro- thropic arm of the company, will provide into donations for the grab-n-go breakfast go carts allow students to have a nutritious vide these schools with a sustainable, grab-n-go breakfast carts to be used in carts that will serve an assortment of fresh and convenient breakfast experience. long-term solution that will nour- 25 schools in 18 states as part of Ready, fruits, yogurt parfaits, muffi ns, bagels, “These breakfast carts give the stu- ish students and impact their abil- Step, Move...Give!, an employee step- milk and cheese sticks. dents a fun, fast and delicious way to ity to learn and become healthy, high- challenge created in partnership with Food insecurity and access to nutri- start their school day, and we’re proud to achieving leaders,” Glick says. CMN Healthy Living, PepsiCo’s well-being tious meals are a struggle for many provide these carts which increase access program. The carts will provide approxi- Americans, including millions of children to nutritious breakfast meals in schools mately 2.25 million school breakfasts to who live in households that lack the means across the country,” says Jon Banner, FMI, Center for Food students nationwide over the course of to get enough nutritious food on a regular president, PepsiCo Foundation and execu- Integrity partner for the school year. basis. Despite the need, there are often tive vice president of communications. food transparency

WASHINGTON — The Food Market- ing Institute (FMI) and the Center for Food Integrity (CFI) are partnering to create a new culture of transparency in JUNE 10-12, 2018, NEW ORLEANS the food system as a means of building consumer trust and promoting a deeper connection to food. Consolidating research the two groups conducted separately, FMI and CFI have released a white paper, “Trans- parency Roadmap for Food Retailers: Strategies to Build Consumer Trust,” which offers guidance for food retailers and their supplier partners to provide shoppers with clear information about their food. GET READY! “In an age where information fl ows freely — from trustworthy and some GET SET, GO not-so-trustworthy sources — food con- sumers simply want balanced, credible information regarding the products in TOP SPEAKERS the supermarket,” says David Fikes, vice MERCHANDISING CONCEPTS president, FMI communications and con- 2,000-BOOTH EXPO FLOOR sumer/community affairs. “Grocers who Daymond John Christina Tosi provide easy access to clear information NEW PRODUCT SHOWCASE CEO & Founder, CEO & Founder, the shopper wants will be rewarded by a FUBU Milk Bar MEET WITH EXPERTS shift in consumer perception, moving from being a simple purveyor of food to a trusted NEW INDUSTRY RESEARCH ally in the shopper’s food experience.” CAKE DECORATING CHALLENGE FMI is partnering with CFI to develop TRAINING TOOLS a transparency index, based on consumer transparency expectations, that will provide retailers with an easy-to-use tool for both assessing how well they Aaron Rodgers Michael J. Fox have integrated transparency into their GET READY for our Industry’s Quarterback, Actor largest NETWORKING event. Green Bay Packers cultures and operations and providing specific research-based guidance to IDDBA 18, Growing the Future enhance transparency. is where you can expect more In developing the index, CFI identifi ed than 10,000 attendees, with six transparency areas that are priorities for consumers: impact of food on health, more than 800 companies food safety, impact on environment, labor represented – all with a focus and human rights, treatment of animals of shaping the future of our raised for food and business ethics in food Ginger Hardage Bill McDermott production. industry. Get ready for these Former SVP of Culture CEO, SAP & Communications, “Consumers hold food manufacturers opportunities and many more. Southwest Airlines and farmers chiefl y responsible for trans- parency, CFI has found; however, food retailers are increasingly in the spotlight as they place more focus on their own brands and private label products,” says Charlie Arnot, CEO, CFI. “Trust-building REGISTER NOW AT IDDBA.ORG transparency is no longer optional, but rather a basic consumer expectation.” To download the roadmap, vis- For more information please visit www.iddba.org it www.FMI.org/Transparency. CMN © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])