INSIDE: December 2009 Editorial...... 1 USDECNews U.S. Dairy Industry News Editorial ______TRADITIONAL CHINESE Hilmar Cheese Co. and Hilmar Ingredients Named 協會在此恭賀Hilmar Cheese Co. and Hilmar Ingredients被Dairy Exporter of the Year...... 3 Foods雜誌選為「2009年度最佳 商」，他們不僅在 業務上有傑 的 U.S. Showing at World Cheese 成就，在 原料及 酪的 業務上都有顯著的成長。 Awards ‘Opens Eyes’...... 5 Letter to the Readership ...... 12 酪今年有許多令人驕傲的表現，包括了在今年世界 酪大賽中， 酪贏得了83面獎牌(21面金牌、27面銀牌及35面銅牌)。 不僅僅 In the News…...... 4 在受歡迎的切達 酪及莫扎拉 酪贏得多面獎牌，另一些 種如卡門培 Cheese & Manufactured Products 爾 酪、菠蘿伏洛 酪及高達 酪也都贏得不少獎牌。這些成就都來自 U.S. Cheese Processors 於 酪製造商精湛的工藝技術。如果您還沒有進 酪，現在 Stake Claim in World 正是時候！ Gouda Market ...... 6 高達是世界上受歡迎的 酪 種之一，而 已經開始跟隨全球市 Ingredients 場的腳步，開始生產業務用高達 酪。目前， 廠商可供應塊狀 Specialized Functional 的乾式鹹味高達 酪及長條狀的鹽漬高達(brined gouda) 酪， Dairy Ingredients...... 7 同時也有客製化產 服務。 供應商提供這些新的產 讓買家可以 有更多樣化產 的選擇以分散風險。 Nutrition 產業提供多樣化特殊功能的 原料，在 原料的單元中將 Dairy – More Than a Great Source of Protein ...... 10 介紹這些獨特原料的價值。另外，我們也會附上相關的供應商資料供您 參考。 Meet Our Members 為了讓業界更了解 原料， 協會台灣辦事處於11月16 Commercial Creamery 日舉行了一場 清蛋白的研討會，內容針對 原料於霜淇淋 Company ...... 13 、優格、發酵 及飲料的應用有詳盡的介紹。如果您需要研討會的相關 Interfood Inc...... 14 資料， 與 協會台灣辦事處聯絡。
United Dairymen of Arizona ....15 製 為優質蛋白質的優良來源，蛋白質為維持人體健康的必需營養素。 在本期季刊中的營養單元，我們將探討 原料對於我們日常飲食的重要 性。 製 在任何一個階段，對於人體健康都扮演著非常重要的角色。
最後，我們將介紹 協會的三個會員：Commercial Creamery Company、Interfood Inc.及United Dairymen of Arizona.
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USDEC – Taiwan Suite 7D-07, Taipei World Trade Centre No.5, Section 5, Hsin Yi Road Taipei, 110 - Taiwan Telephone +886-2-87898944 Fax + 886-2-2725-2155 Email: [email protected] Website: www.usdec.org/Taiwan U.S. Dairy Industry News
(continued from cover editorial)
本期季刊為最後一次的電子季刊， 協會特此感謝各位業界先進於過去三年來對 電子季刊的 支持。希望這些季刊的內容對您及貴公司/單位在 原料業務貿易上的推展提供了有用的資訊。我們希望未來您 可以繼續支持 的 製 ，同時也歡迎您隨時瀏覽www.usdec.org參閱更多最新訊息。如果您需要任何的協助， 聯絡 協會台灣辦事處：
電話：(02) 8789-8944 / 傳真：(02) 2725-2155 /Email: [email protected]
Editorial______ENGLISH We would like to extend our congratulations to the Hilmar Cheese Co. and Hilmar Ingredients for being honored as the “2009 Exporter of the Year” by Dairy Foods magazine. In addition to having exceptional achievements in the export arena, the company has made great strides in growing both their ingredient and cheese export business. U.S. cheeses have much to be proud of this year, including their recognition at the recent World Cheese Awards. This year, U.S. cheeses collected 83 medals including 21 gold, 27 silver and 35 bronze. U.S. companies scored well in known specialties like cheddar and mozzarella and they also took home a number of medals for other types, such as camembert, provolone and gouda. These results demonstrate the extraordinary craftsmanship of U.S. cheesemakers. If you haven’t considered introducing U.S. cheeses into your operation now is the time to do so. Gouda is a popular cheese around the world and the U.S. has now entered the global market for bulk gouda. U.S. sup- pliers are producing blocks of dry salted gouda and loaves of brined gouda, all customizable to fit customers’ needs. This new cheese offering by U.S. suppliers offers prospective buyers the chance to mitigate their risks by diversifying their sources for quality cheeses. The U.S. dairy industry offers a variety of specialized functional dairy ingredients. The article in the Ingredients section provides information on the value of these unique ingredients. A list of available export products by manufacturer is also included for your reference. To help educate the local trade on U.S. dairy ingredients the USDEC Taiwan office recently held a technical seminar titled “Dairy Ingredients for Beverages, Dietary Supplements, Yogurt & Frozen Desserts.” If you would like to receive a copy of the information presented at the seminar please contact the USDEC Taiwan office. Dairy products are a great source of high-quality protein and protein is a required nutrient for health and longevity. In the nutrition section of the newsletter we review why dairy ingredients are so important in the daily diet. Dairy products play an important role at every stage of life to achieve health and wellness. In the final section of the newsletter we would like to introduce three USDEC members: Commercial Creamery Company, Interfood Inc. and United Dairymen of Arizona. This is the last issue of our electronic newsletter, USDECNews and we would like to extend many thanks to our readers for your continuous support over the past three years. We hope you have found the newsletters to be a valuable resource as you look for new ideas and opportunities for dairy ingredients in the marketplace. We hope you enjoy reading the newsletter and we invite you to frequently visit www.usdec.org for the latest news and information on U.S. dairy ingredients and how they may benefit your business. If you need any assistance, please con- tact the USDEC Taiwan office at (02) 8789-8944 / FAX: (02) 2725-2155 or via email at [email protected]
USDEC News is published by the U.S. Dairy Export Council (USDEC) and is designed to provide up to date information about the U.S. dairy industry for the benefits of our international partners. USDEC was formed by Dairy Management Inc. in 1995 to enhance the U.S. dairy industry’s ability to serve international markets. USDEC is an inde- pendent non-profit membership organization representing dairy processors, exporters, milk producers and industry suppliers. USDEC supports international buyers of dairy products by providing information about U.S. suppliers, their products and capabilities. We bring buyers and sellers together through conferences, trade missions and trade shows. USDEC furnishes application and usage ideas for U.S. dairy ingredients through seminars, one-on-one consultations and technical publications. We assist with foodservice promotions, menu development and education. We also work with local authorities to resolve market access issues that ensure reliable delivery for customers and importers. When you work with USDEC and its members, you are partnering with companies that manufacture and export more than 85% of all U.S. dairy products. Copyright © 2009 U.S. Dairy Export Council.
2 USDECNews | December 2009 U.S. Dairy Industry News
Hilmar Cheese Co. and Hilmar Ingredients Named “Exporter of the Year”
pharmaceutical grade lactose has also broadened our export possibilities with new end uses and new countries of interest.” Cheese, Please In addition to ingredient sales, Hilmar Cheese Co. has a growing cheese export business. “The Japanese, in particular, have been impressed with the consistency and quality of our cheese, and their hunger for typical American fare provides quite an opportunity,” says Phil Robnett, vice president, cheese. Robnett says foodser- Long-time U.S. dairy export pioneer Close to the Customer vice and hospitality buyers have been eager for applications for “American Hilmar Cheese Co. and its Hilmar The company, which exports to more Ingredients business unit were recog- Original” cheeses like monterey jack than 40 countries, cites the importance (plain and with jalapeños) and colby. nized by Dairy Foods magazine as the of the “knowledge value of the interac- 2009 “Exporter of the Year.” tion,” according to Vogt. High Quality Standards The annual award goes to a company “Both sides learn something and the Through it all, Hilmar Cheese Co. and that demonstrates leadership in driving outcome is an advance in understand- Hilmar Ingredients place a high priority global dairy demand and U.S. dairy ing that moves your thinking forward, on mastering the technical require- exports, commits resources to export whether it’s in new product uses or ments of being a global supplier. market development, posts significant new appreciation of culture and atti- “Since we are also dealing with inter- export sales, and makes exports a key tudes. The fundamentals keep us national government agencies, it is part of its overall growth strategy. profitable, the interaction keeps us imperative that we understand what is energized and adroit,” he explains. Hilmar Ingredients excels on all required in terms of documentation fronts. This leads to the development of prod- and food safety precautions,” Vogt “We have a strong willingness and ucts that have been specifically tuned says. “We are serious about serving long-term commitment to serve global for foreign markets, such as Hilmar the international market and we’re markets, and as a result, we devote 8800, an alpha-lactalbumin-enriched careful to ensure our products adhere the resources necessary to this very whey protein concentrate (WPC) that to stringent standards.” suits Asian demands for specialized important part of our business,” says Hilmar Cheese Co. and Hilmar nutritional products, like infant formulas Kevin Vogt, vice president and gener- Ingredients facilities and services are and sports recovery beverages. al manager for ingredients for the ISO 9001:2000 certified. They also fol- Hilmar, California-based company. Blends of whey proteins and lactose low Good Manufacturing Practices and Nowhere is that more evident than in have also carved a market niche for a Hazard Analysis Critical Control the sharp focus Hilmar Ingredients themselves. Points program at every stage of pro- duction. puts on customer service and deliver- “Our edible and refined lactose is easi- ing products suited specifically to ly blended with our whey protein Hilmar’s products are Halal- and Kosher- clients’ functional needs. hydrolysates for infant formula in mar- certified, and all products are GMO-free Customer service and customization kets like China and India who are and conform to European Union stan- “is something we do everyday,” says experiencing birth booms,” says dards. Its USP lactose meets additional Vogt. “We have developed our staff to Bernard Corkery, general manager, quality standards, such as international accommodate the special needs of lactose. “Our development of high- pharmacopoeia requirements. international markets.” purity refined edible lactose and
3 USDECNews | December 2009 U.S. Dairy Industry News
Future Growth per day, attesting to the company’s Moving ahead, Hilmar Cheese Co. supply capacity. Continuous and large and Hilmar Ingredients expect contin- volume runs deliver consistent and reli- ued export growth. A new plant in able product composition, the Dalhart, Texas, commissioned in 2007, company says. was designed primarily to serve the It plans to start Phase Two of Dalhart in domestic marketplace. However, its 2010, expanding cheese, WPC and proximity to the southern border puts whey protein isolate production. Mexico, and Central and South America at its door. Past winners of the “Exporter of the Year” award include Davisco Foods Together, the Dalhart and Hilmar sites International, Darigold Inc. and Dr. Kwok-man Lee in the Hilmar Ingredients R&D Facility handle more than 17 million pounds Schreiber Foods. (approximately 7.5 million liters) of milk
In the News…
New USDEC Members with a pilot plant. The operation will Rapids, Michigan, plant to Agropur focus on developing and testing pro- Co-op of Canada and its Wallington, • USDEC welcomes three new organi- totypes of nutrition and snack bars, New Jersey, operation to Grupo Lala, zations to the membership: Blimling beverages, baked goods and other Mexico’s largest milk processor. & Associates, a commodity broker- applications for Glanbia’s dairy pro- age firm based in Cottage Grove, • Marathon Cheese Corp.’s tein and flax ingredients. Wisconsin; SGS North America Mountain Home, Idaho, cheese cut- Agricultural Services, a St. Rose, • Unilever will invest $100 million to and-wrap plant will downsize due to Louisiana-based inspection, verifica- expand its Covington, Tennessee, a reduction in sales. The plant tion, testing and certification plant, adding 275 jobs. The facility, opened in January 2007. company; and Wisconsin Cheese which currently makes Slim-Fast drinks, Makers Association, a trade associ- will add production of ice cream and Acquisitions and Mergers ation based in Madison, Wisconsin. frozen novelties. Construction is set to • Foster Farms, the largest private dairy begin during the first quarter of 2010. New Plants and Upgrades processor in California, was the only • Via Cheese, Swanton, Vermont, will bidder for Humboldt Creamery, • Darigold Inc. will spend $20 million receive $750,000 from the state to acquiring the bankrupt co-op’s to expand processing capacity and upgrade the former Lucille Farms Fernbridge and Stockton, California, wastewater treatment at its Boise, cheese factory, which it bought in plants for $19.25 million. Humboldt’s Idaho, fluid milk plant. Capacity at 2006. Via will use the money for gen- Los Angeles and Loleta, California, the facility, which also produces eral repairs and upgrades to plants are still available for sale and ultra-pasteurized products and soy increase efficiency, and to bring the will be auctioned off separately. beverages, will grow by 15 million plant up to U.S. Department of liters annually. The project is expect- Agriculture standards. Miscellaneous ed to be complete in the spring of • Whitehall Specialties is expanding • Finlandia Cheese changed its name 2010. its Whitehall, Wisconsin, cheese pro- to Valio USA to reflect its expansion • Glanbia Nutritionals opened a cessing plant by 20%. The $8−10 beyond the cheese case. The compa- 650-square-meter research and million project will add lines for indi- ny, a subsidiary of Finland’s Valio Ltd., development (R&D) facility in Twin vidually wrapped and slice-on-slice will be split into two divisions: the Falls, Idaho. The new “Glanbia cheese products. Finlandia Cheese Division and the Collaboration Center” is designed to Healthy Dairy Division. The latter will maximize interaction with customers Moves and Consolidations include lactose-free milk and other and to reduce product development “dairy innovations,” the company says. • Farmland Dairies, once part of time by combining an R&D facility Parmalat USA, sold its Grand
4 USDECNews | December 2009 U.S. Dairy Industry News
U.S. Showing at World Cheese Awards ‘Opens Eyes’
that has leapt from culture to culture and country to country fairly easily in recent years, penetrating and gaining a foothold in markets where cheese, at one time, was a foreign concept,” says Hollister. “Yet the United States is not known as a gouda producer—and some overseas buyers might not even consider a U.S. source when looking to purchase it.” Holland’s Family Cheese, a Thorp, Wisconsin-based company, took home five medals for its gouda at the compe- On a global stage, an international tition, with Bravo Farms Handmade team of judges deemed U.S. specialty Cheese of Traver, California, picking cheeses among the best in the world. up a sixth. This year’s World Cheese Awards com- petition, held in October in Las Palmas, “That’s one specific instance where an Grand Canaria (one of the Canary event like the World Cheese Awards Islands), was judged by 150 cheese can open people’s eyes,” says Hollister. experts from 24 countries. The verdict: More than 2,500 cheeses from all cor- 36 U.S. companies collected 83 ners of the globe vied to please the medals—21 gold, 27 silver and 35 taste buds of the judges. While all U.S. bronze—in 43 cheese categories. winners were notable, some companies “The performance at this year’s contest merited outstanding recognition. reaffirms that U.S. cheesemakers have Sartori Foods Corp., Plymouth, come of age,” says Angélique Hollister, Wisconsin, picked up the most marketing director, cheese and manu- medals—11—including three golds for factured products, U.S. Dairy Export its romano, gorgonzola and Sartori Council (USDEC). “We have the capa- Reserve Black Pepper Bella Vitano bilities to compete with any country in (hand-rubbed with cracked pepper). the world in cheese quality and vari- Nampa, Idaho-based Sorrento Lactalis, ety.” the U.S. arm of France’s Lactalis Group, ioned ripened butter flavor,” traditionally nabbed nine medals in five Italian Indeed, one of the most impressive served with breakfast but versatile cheese categories. BelGioioso Cheese aspects of this year’s event was the enough for hors d’oeuvres with any meal. broad sweep of U.S. success. U.S. Inc., Denmark, Wisconsin, took home “The contest has become a showcase cheese artisans earned awards in 43 six medals, three of them golds for its for U.S. cheese craftsmen to demon- different categories. Ricotta con Latte, parmesan and aged provolone. strate their world-class cheesemaking U.S. companies scored well in known expertise,” says Hollister. “The recogni- Marin French Cheese Co., Petaluma, specialties like cheddar and mozzarel- tion they continue to achieve works California, won eight medals in seven la, but they also took home medals for hand-in-hand with USDEC’s export categories—everything from camem- other types such as camembert, pro- development efforts to enhance the bert to brie—and earned the USDEC volone and gouda—varieties that have global image of the U.S. dairy industry trophy for “Best U.S. Cheese” for its Le been rarely represented on the win- as a quality supplier of just about any Petit Déjeuner. ner’s list in the past. variety of cheese a customer may need.” “Gouda in particular is one of the Marin describes Le Petit Déjeuner as a world’s most popular cheeses, and one soft, cow’s milk cheese with an “old-fash-
5 USDECNews | December 2009 Cheese & Manufactured Products
U.S. Cheese Processors Stake Claim in World Gouda Market
Importers of bulk gouda have a new friend in U.S. cheese processors. Relatively recent entrants into the global bulk gouda scene, U.S. cheese compa- nies offer great-tasting, high-quality cheese at competitive prices. They now offer both 40 pound (18.2 kg) blocks of dry salted gouda as well as 10–20 pound (4.5–9.1 kg) loaves of brined gouda, all customizable to fit cus- tomers’ needs. This new capacity offers prospective buyers the chance to miti- gate risks by diversifying their supply sources to various regions of the world. Processors Eager to Meet Unmet Demand for Gouda Gouda, a semi-hard cheese made from cow’s milk, is well known for its fantastic several U.S. cheese manufacturers on they are motivated by price or by prod- melting ability. It is, therefore, an ideal infrastructure changes. uct use. ingredient in foods including sauces, USDEC provided information to assist Mexico imports nearly all of its gouda, soups, casseroles and a wide variety of these companies in modifying their giving Mexican importers a vast traditional dishes in Mexico and else- processes; with only minor tweaking, amount of experience in searching for where. Depending on its age, it ranges their new gouda production systems quality bulk gouda. U.S. processors in taste from buttery and sweet to nutty soon became fully operational. Next, therefore knew the success of their with butterscotch undertones. Gouda USDEC arranged for meetings between cheeses rested in these importers’ also shreds easily, making it a great these U.S. cheese companies and opinion of the taste, quality and func- cheese in gourmet pizza cheese potential importers in Mexico, Russia, tionality of the new U.S.-made gouda. blends. Korea and Japan. The meetings includ- In tasting sessions with U.S. suppliers, ed sampling of the cheeses in many U.S. cheese processors are known Mexican cheese importers have been different applications. worldwide for their excellent and impressed on all counts, and have abundant cheddar and mozzarella In addition, USDEC developed high- reported that the gouda is at least as production, and they were eager to profile marketing and promotion good as any they’ve imported in the add gouda, the third-most popular strategies targeted at local retail and past. They also are pleased to partner cheese in the world, to that list. foodservice customers, designed to with U.S. cheesemakers, who have a Worldwide consumption of the cheese back U.S. suppliers. well-earned reputation for product is expected to reach around 900,000 quality and consistency of supply. Most metric tons (MT) once the global U.S.-made Gouda Gains importantly, they’re buying U.S.-made economy rebounds. And although Favor with Mexican gouda. U.S. cheese processors manufacture Importers award-winning specialty gouda, more What Next for U.S.-made Importers in Mexico, the world’s largest than 60% of the cheese consumed importer of gouda, have even more Gouda? worldwide is made in bulk. reason to buy U.S.-made gouda: prox- U.S. processors continue to reach out to U.S. Dairy Export Council staff recog- imity. Even from the far corners of the gouda importers in Mexico and are nized the opportunity for U.S. cheese United States, Mexican importers can looking to move into the Japanese and processors to enter this market but expect their gouda to ship in less than Russian markets as well. If you are gouda production capacity was limited. a week’s time. This also aids those interested in sourcing U.S. gouda, So in 2007, they began working with importers looking specifically for very please contact USDEC. young gouda, regardless of whether
6 USDECNews | December 2009 Ingredients
Specialized Functional Dairy Ingredients
and R&D departments to design spe- cialized functional dairy ingredients. These ingredients are intended for use in a wide array of applications, such as bakery, confectionery, dairy, deli, frozen desserts, meats, nutrition bars, protein- fortified beverages, soups and many other food or beverage applications. Benefits of Specialty Dairy Ingredients There are several advantages to using specialized functional dairy ingredients. Similar to traditional dairy ingredients, they offer functionalities that can replace non-protein ingredients such as gelling agents, or non-dairy ingredients such as egg white and soy protein. They also provide a “clean” ingredient list on the label, while contributing nutritional value to the food or beverage. Technological advances in the process- the production of specialized functional ing of dairy proteins allows the U.S. dairy ingredients. The technologies used However, the difference is that, in cer- dairy industry to offer a variety of spe- to create these ingredients are often pro- tain applications, specialty dairy cialized and highly functional dairy prietary to the dairy ingredient ingredients will offer a superior or more ingredients that can be tailored to meet manufacturer. However, the general tech- specific functionality because they have the needs of the international food and nologies used are heat treatment, been customized for the rigors of a beverage industry. These innovations membrane separation, ion-exchange process and will meet a specific func- result in a multitude of new dairy-based separation and hydrolysis. U.S. dairy tional need. In many cases they will ingredients which are able to deliver ingredient manufacturers use a combina- help optimize costs by replacing more performance, function, nutrition and/or tion of all or some of these technologies expensive ingredients. cost efficiency. to create a wide range of functional dairy ingredients for the food and bev- USDEC Members Offering Functional dairy ingredients are often erage industry. These ingredients can Specialized Functional Dairy added to foods or beverages to be further blended to produce a highly Ingredients improve, or maintain over the shelf customized ingredient system for a par- life, the quality of the product while All American Dairy Products, Inc. ticular food product. optimizing production costs. The chal- offers an extensive family of dairy ingre- lenge for manufacturers around the When developing specialty dairy ingre- dient formulations that can adapt to a world is in selecting the right ingredi- dients the dairy manufacturer considers company’s specific needs in bakery, ents that will provide the right degree a variety of whey fractions for their com- deli and dairy foods. of functionality and nutrition while position and functional attributes Bongards’ Creameries offers imparting pleasant tasting product. including: particle size, solubility, dis- Perham™ Pc-Protein which is produced persibility, hygroscopicity, ionic This article is designed to help R&D by a proprietary ultrafiltration process character, shear and thermal stability. specialists become more familiar with that concentrates whey proteins and These will influence the ingredient’s some of the whey-derived functional milk phospholipids to provide emulsifi- capacity to gel, bind water, build vis- ingredients and blends currently avail- cation capacity and stability. This cosity, bind fat, and emulsify the able for export by USDEC member product can be used in bakery prod- ingredients in a processed food. The companies. ucts, frozen desserts, protein-fortified final dairy ingredient will typically be beverages, and emulsified and What are Specialized designed for a specific application or processed foods. Functional Dairy Ingredients? function, optimizing cost and perform- ance. Davisco Foods International, Inc. has The U.S. dairy industry has a consistently developed and advanced its technolo- high-quality supply of milk which allows A number of U.S. dairy ingredient man- gy to precisely specify a product’s ufacturers work with food technologists
7 USDECNews | December 2009 Ingredients
water-retention capacity and excel- energy snacks and nutritional supple- lent emulsification. ments. • Thermax® 690 is a premium, heat- • Gel Pro™ is formulated for heat-thick- stable hydrolyzed WPI for use in ening to replace “empty calorie” low-acid beverages. It can be used thickeners and other high-cost func- as the sole source of protein in tional ingredients in foods. ready-to-drink beverages. It remains • Temp Pro™ has been specifically stable throughout UHT and retort developed for use in UHT and retort thermal processing. Its high solubil- processes that require a heat-stable ity, mild flavor, low fat (<1%) and WPC product. low carbohydrate content make it a versatile and easy-to-use ingredient • Temp Pro+™ is a patent pending in a variety of nutrition, sports and whey protein hydrolysate that can diet beverages. successfully replace expensive caseinate and MPIs in many appli- • BarPro™ is a partially hydrolyzed milk cations including beverages with protein isolate (MPI) formulated to up to 12% protein in solution. Its extend the shelf life of high-protein unique functional properties are nutrition bars. well suited to high-temperature pro- Hilmar Ingredients offers a variety of cessing applications, where protein customized functional dairy proteins. stability and prevention of protein precipitation are necessary. It per- • Hilmar™ 8200 is a WPC ideal for use forms especially well in aseptic biological and functional attributes. in applications that require heat sta- ® beverages and retorted or UHT Biozate 3 is a highly purified, bility. It also exhibits good gelation foods, such as puddings. hydrolyzed whey protein isolate (WPI) characteristics. with a unique molecular weight profile. Main Street Ingredients offers serum • Hilmar™ 8370 is a moderately The addition of Biozate® 3 to protein proteins which provide creamy, milky hydrolyzed whey protein created to bars results in softer-textured bars over notes and structural properties similar to provide a soft texture and extend the time under various storage conditions. those of natural milk. They formulate shelf shelf life of high-protein bars these functional fractions into high- Erie Foods International, Inc. offers and other nutritional products. ECCO 2730, a hydrolyzed sodium quality, highly efficient dairy ingredients caseinate and highly functional milk • Hilmar™ 8390 is an extensively which enables them to customize prod- protein developed to achieve rapid dis- hydrolyzed whey protein for dairy, ucts for specific end-use. persibility in food and pharmaceutical general nutrition and sports nutrition applications. This product offers good applications, as well as flavor emulsification properties, excellent solu- enhancement benefits in savories, bility and fat- and water-binding snacks, prepared foods and meats. capabilities. Typical applications are • Hilmar™ 8600 is a WPC with strong whipped toppings, special dietary gelling attributes and is ideal for foods, bakery goods and emulsified processed meat and surimi applica- meats. tions. Its main benefits are firm, Glanbia Nutritionals offers a line of heat-induced gelling characteristics, specialty functional products. excellent water-binding capabilities and outstanding emulsification. • Thermax® 34 whey protein concentrate (WPC) is designed with enhanced heat • Hilmar™ 8610 is a highly functional stability, water retention and gelation WPC with good heat stability and properties for superior performance in high-gelling characteristics – useful beverages, infant formula, soups, in bakery, dairy and nutritional appli- sauces, frozen yogurt and ice cream. cations. • Thermax® 70 is a WPC with excellent Leprino Foods Company offers several nutritional value and functional prop- unique functional dairy proteins. erties such as good solubility, high • HyD Pro™ is ideal in food products such as nutrition bars, sports bites,
8 USDECNews | December 2009 Ingredients
Methods to Develop a Specialized Functional Dairy Ingredient
Traditional whey ingredients are obtained from a liquid whey or dairy solution by using ion- exchange and/or membrane separation technologies. Specialized functional dairy ingre- dients are created by controlled modifications to the whey proteins and/or their ratio in the finished ingredient. Heat treatment is used to dena- ture milk proteins to improve the ability of the protein to bind water, therefore contributing to a stronger gel or allowing a food Main Street markets its ingredients amino acid chains are hydrolyzed or product to retain more water con- under the Cornerstone™, Capstone™ broken down at specific points in order tent. By adjusting time and and Gemstone™ branded ingredient to impart desired characteristics. The temperature treatment, the func- lines. These products are used world- Milk Specialties Global R&D team can tional properties of a dairy protein wide by leading food manufacturers design a low- or high-hydrolysis product ingredient can be altered. For and are regarded as an excellent alter- depending on the desired functional example, a treatment at 95°C for 5 native to traditional milk solids, and in requirements. Uses include nutrition minutes will produce a dairy pro- many cases are preferred to traditional bars, nutrition beverages, savory appli- tein ingredient with excellent milk solids. cations, foaming/whipping applications, water-holding capacity. This tablets, infant formulas and hypoaller- increased functionality can be • Cornerstone™ functional dairy pro- genic formulas. useful in many food applications, teins are formulated for use in a such as frozen foods where it can wide range of food applications. PGP International, Inc. offers several help reduce the formation and They provide creaminess, texture, hydrolysates produced from U.S. dairy size of ice crystals, to help water-binding, opacity, adhesion and sources. Whey Protein Hydrolysate improve profitability. dairy flavor. Cornerstone™ functional 4020, also known as Prolong 90, is proteins, which contain more than 7% made to ensure minimal off-flavor and Hydrolysis is an enzymatic beta-lactoglobulin, will form a strong bitterness which may occur in process that breaks proteins down irreversible gel when heated to more hydrolyzed proteins. The product has a into smaller components or pep- than 75°C. This provides structure 90% protein level, excellent bioavail- tides. The level of hydrolysis and mouthfeel. ability and is easily digested and directly affects the functional prop- absorbed. erties of the ingredient and can be • Capstone™ branded products are strictly controlled to produce high- customized and formulated to meet New products are continuously being ly purified and customized specific applications for the end-cus- developed to meet the growing and functional ingredients. One exam- tomer. changing needs of the market. Please ple is a hydrolyzed WPI with contact U.S. dairy ingredient suppliers • Gemstone™ branded products offer a reduced gelling properties for use directly to learn more about the best wide range of functional ingredients in heat-processed beverages. uses for their products. Additional infor- for the bakery industry. mation, including supplier contact For more information on the Milk Specialties Global offers several information, is available at processes used to produce dairy highly functional whey protein hydrolysates www.usdec.org. ingredients please see the USDEC that can be tailored specifically to a Reference Manual for U.S. Whey company’s requirements. What makes and Lactose Products. these proteins so versatile is that the
9 USDECNews | December 2009 Nutrition
Dairy – More Than a Great Source of Protein
By Carla Sorensen, Minnesota, USA
The importance of protein in the daily diet is a well established fact. Protein is part of every bone, muscle and tissue in the body and a required nutrient for health and longevity. People today are living longer than ever and life expectancy around the world has roughly doubled in the last century. On average, women today live to age 66 and men to almost 63. Men and women face different health challenges, in part due to hormone differences, but in general women are healthier than men. Economics play a factor for adults, according to the World Health Organization (WHO). In areas with ris- ing economies, women often become more health-conscious while men tend to smoke more, exercise less and eat less nutritiously. Maintaining healthy diet and exercise habits often seems overwhelming in often more in cases of multiple births or special dietary requirements, nutrition what is an already stressful lifestyle for if the mother is not in good health. needs vary and a consultation with a many. The good news is that it’s easy to medical or nutrition professional is Protein is also important for new moth- incorporate dairy into one’s diet due to advisable before incorporating special ers as lactation, or breast-feeding, often the abundance of food products formu- products or supplements into one’s diet. increases the body’s daily require- lated with high-quality dairy ingredients, ments. Dairy products, which are a rich including whey protein and milk pow- Oral Health for Better Health source of essential amino acids, are an ders. Dairy ingredients provide a According to the U.S. Surgeon General, ideal food source to nourish most number of health benefits when con- good oral health is essential to overall women during pregnancy and lacta- sumed in adequate amounts including health and well-being but is often neg- tion. improved body composition, increased lected and under-valued. Tooth decay satiety and healthier muscles. In addition to protein, dairy products and periodontal (gum) disease both provide natural calcium and other nutri- lead to tooth loss and infection, and The more we learn about dairy products ents which are important for bone some studies even show a correlation the more important they become to the growth and tooth development. When with an increased risk of cancer.3 daily diet due to the numerous health women don’t get adequate amounts of and wellness benefits they provide to Teeth begin to form before birth and calcium, the growing infant can draw men, women and children of all ages. are necessary for eating, chewing and on existing maternal stores, which may A few of these are described further. jaw development. Nutrients naturally put the mother at risk of osteoporosis present in dairy products, including and dental problems later in life. Low Dairy from the Start calcium, vitamin D and other vitamins, calcium intake (less than 800−1200 are all beneficial for dental health, start- Pregnancy is a special time but also a mg/day) may also lead to depression, nutritionally demanding time. Protein ing early in life. Dairy calcium and insomnia, leg cramps and irritability.1 needs increase as protein provides the vitamin D work together to build strong fuel for new cells to help develop the The natural calcium found in skimmed teeth and bones and prevent tooth loss. growing fetus. Requirements vary by milk powder and other dairy ingredi- The casein in nonfat dried milk powder, individual but many experts recom- ents has been shown to be more cheese and yogurt contains phospho- mend an additional 10 to 15 g of effective than calcium from supple- peptides which help enhance the protein per day during pregnancy— ments.2 As in other situations with re-mineralization of tooth enamel for
10 USDECNews | December 2009 Nutrition
antioxidant that helps neutralize the free recently, a new study out of Australia radicals that can cause oxidative stress. reported even greater weight loss when Factors such as stress, infection, med- people on a lower calorie diet ate five ication and poor diet all deplete GHS instead of three daily servings of dairy levels. GHS is formed in the cells using products. The bioactive peptides in the amino acids cysteine, glutamate dairy work together with the natural cal- and glycine. Cysteine is the rate-limit- cium component to help increase ing amino acid in this process and an weight loss, a result that cannot be adequate supply enables the body to duplicated when dairy is replaced with ward off oxidative stress. Whey protein calcium supplements. Switching from a is among the richest natural sources of Western diet to a lower-calorie diet rich cysteine and contains more than four in low-fat dairy products is one way to times the amount compared with other help look and feel better while at the high-quality proteins.5 same time reducing cancer risk. Whey protein, either in the form of whey An added benefit of weight loss is a protein concentrate (WPC) or whey reduced risk of heart disease. A body protein isolate (WPI), is often a pre- mass index of 25 or greater is a power- ferred ingredient in immune support ful predictor of hypertension and heart and enhancing products, both for indi- disease and increases risk by more than viduals with special needs and for those 40%.7 in relatively good health. The individual Cancer is often treated with chemother- components or fractions in whey, such apy, the side-effects of which include as immunoglobulins which comprise stronger teeth and may also help pre- nausea, poor appetite and reduced 10−15% of the total protein, have vent dental caries when used over immunity. Nutrition supplements formu- known immune-enhancing properties. longer periods of time.4 lated with whey protein provide an Weight & Cancer Connection easy-to-digest source of high-quality Whey & Immune Support protein and are often recommended Breast cancer is the most prevalent type The H1N1 virus has put people in many during the treatment phase to help pre- of cancer in women, and generally aris- parts of the globe on alert and made vent muscle loss while enhancing the es in mid-life. It is about 100 times less them more conscious of building a immune system. common in men. Certain dietary habits healthy immune system. One easy way have been associated with an increased to help enhance immune health is by Age-Related Changes risk of breast cancer, but this does not adding whey protein to the diet. Hormonal changes later in life have include the intake of dairy foods. In fact, varying effects, some of which can be The body naturally forms free radicals a large multi-year study reported no life-altering, such as osteoporosis. during metabolism or when it needs consistent association between the risk Menopause has been shown to be the help in fighting off unwanted bacteria of breast cancer and the consumption most important risk factor for bone loss or viruses. Environmental factors includ- of dairy products.6 in women. During their lifetime women ing pollution, cigarette smoke and UV Excess weight is one of the better docu- lose approximately 30−50% of their exposure also increase free radical pro- mented risk factors associated with an bone surface and bone tissue, and duction. When the body produces an increased cancer risk for men and roughly half of this loss occurs after excess amount of free radicals it creates women. According to the WHO, a menopause.8 a state of imbalance called oxidative Western diet high in calories, fat and stress. During this time the body has a Osteoporosis is generally viewed as a refined carbohydrates, combined with a reduced ability to detoxify the system or “female issue” but it is a growing con- lack of exercise, is responsible for the repair any resulting damage. Oxidative cern among men. As men live longer increase in obesity and cancer. stress is directly related to increased the issue will become even more appar- aging and a variety of health conditions Post-menopausal women are especially ent. Bone loss in men happens at a including cancer, obesity, diabetes and prone to weight gain—at a time when slower rate due to their larger skeletons. heart disease. their risk of cancer is also increasing. Men aren’t affected by hormonal Calcium-rich dairy products have changes in their 50’s like women, but The immune system plays a key role in repeatedly been shown to help improve by ages 65−70 men and women have reducing oxidative stress and this body composition when included in a equal rates of bone loss. Both also have requires an adequate amount of glu- reduced fat and calorie diet. And just a reduced ability to absorb calcium tathione (GHS), an important cellular
11 USDECNews | December 2009 Nutrition which can be compounded by factors tophan and has been shown to have a Please contact the USDEC office in your like the regular intake of oral medica- calming effect and improve sleep quali- area to learn more about U.S. dairy tion. ty. Alpha-lactalbumin is one of the main ingredients, including new opportuni- protein components in human breast ties in your market. The first step to ensuring good bone milk.11 health is to get adequate amounts of calcium-rich products, like dairy prod- In Summary ucts, before the age of 20. Children Dairy products play an important role at between the ages of 9 and 18 need every stage of life in terms of achieving approximately 1,300 mg of calcium per References health and wellness. Consumers today 1. Leung BM, J Am Diet Assoc, day which is equivalent to four servings have more options than ever thanks to 109(9):1566−75, 2009 (one serving = 237 ml milk, 170-227 g 2. Weaver CM, et al, J Bone Min Res, improved methods of production, stor- yogurt, or 28.4-42.5 g natural cheese) 24(8):1411−19, 2009 age and transportation. 3. Michaud DS, et al, Lancet Oncol, 9 of dairy products. During the adult (6):550−8, 2008 years the requirements drop slightly to Today, numerous varieties of U.S. 4. Yoshihara A, Gerodontology, 26:130−6, between 1,000 and 1,200 mg of calci- cheeses and other dairy products may 2009 9 5. Cribb P, USDEC Monograph: Whey um per day. be found in food outlets all around the Proteins and Immunity, 2004 world. Food formulators also have a 6. Pala V, et al, AJCN, 90:1−11, 2009 Other frequent complaints associated variety of high-quality U.S. dairy ingre- 7. Forman JP, et al, JAMA, 302(4):401−11, with hormonal changes in both women 2009 dients to select from. The list is and men are insomnia, irritability, 8. Finkelstein JS, et al, J Clin Endocrinol expected to grow as U.S. manufacturers fatigue and depression.10 An extensive Metab, 93(3):861−8, 2008 continuously find ways to optimize dairy 9. USDEC Reference Manual for U.S. Whey survey analysis of over 10,000 women ingredients, including whey proteins and Lactose Products, 2003 in Europe found that a low consumption 10. Pérez JA, et al, Maturitas, 62(1):30−6, and milk powders, to meet the current of dairy products contributed to a high- 2009 and future needs of their customer 11. Markus CR, et al, AJCN, 81(5):1026−33, er rate of menopausal symptoms. One base. 2005 of the components in whey protein is alpha-lactalbumin which is rich in tryp-
U.S. Dairy Industry News
Letter to the Readership
The December 2009 issue of All past issues of USDECNews will be • Innovations in Dairy Ingredients USDECNews will be the last official available for reference and download- • Current Market Conditions issue of the International newsletter. ing at www.usdec.org/library in the • New U.S. Dairy Ingredient Suppliers USDEC would like to express their sin- ‘Periodicals’ section. The USDEC online cere thanks to all the readers for their library also contains a variety of infor- • New Product Applications and constant and loyal support since the mation and we encourage you to Formulations first issue was published exactly three browse the library at your convenience. • Technical and Research Updates years ago. We hope you have found At the end of January 2010 the web- • Trade Shows and Seminars the newsletters to be a valuable page for each individual office will be resource as you look for new ideas and If you have any questions, or if you removed from the internet. USDEC will opportunities for dairy ingredients in would like any information on U.S. dairy continue to offer a variety of resources the marketplace and U.S. suppliers of ingredients, please contact your local at www.usdec.org. We invite you to visit these ingredients. USDEC office. Representatives will be the website often for the latest news available to assist you as needed. and information on a number of topics including the following:
12 USDECNews | December 2009 Meet Our Members
Commercial Creamery Company
Commercial Creamery, Spokane, “We’re the pioneer. We have a lot of Washington, produces a number of experience in making cheese powder truly unique products including real and specialty dairy products, and our sour cream and yogurt powders, natu- primary focus is in this area,” she says. ral cheese powders and shelf-stable “Our sour cream powder starts with Chunkettes and Crumbettes. The pri- cultures which are dried only after the vately held company, owned and flavor is perfected.” managed today by third and fourth Boell says this makes for a higher quali- generations of the Gilmartin family, ty product with noticeably better flavor exports products to markets in more notes. The company follows the same than 30 countries. true-culturing process for yogurt pow- Earl Gilmartin took over the company ders, she notes. in 1908. “At first we were a true cream- Commercial Creamery has two trade- ery, making butter,” says his marked, branded products in granddaughter, Megan Boell, vice Chunkettes and Crumbettes. These are president of sales and marketing. “But small cheese pieces made from specif- “We receive requests every day from during the 1920s, we were one of the ic varieties of natural cheeses. companies around the world interested first to dry eggs. That’s how we got into Chunkettes are sold primarily in the in our products.” the spray-drying business. Later, we United States, with a small amount were the first creamery to make spray- exported to Mexico and Canada. Export Products dried cheese powder.” While both are shelf-stable, the • Branded Products: Crumbettes and Commercial Creamery employs 100 Crumbettes are better suited for ship- Chunkettes people in Washington and Idaho. The ping due to their high temperature • Cheese Powders: asiago, blue, company’s headquarters, research and stability and are sold worldwide. cheddar, feta, monterey jack, parme- development department, and pilot san, romano and swiss Commercial Creamery purchases most plant are in Spokane. The main pro- • Dairy Powders: butter, cream of its milk and cream from Idaho dairy duction facility is in Jerome, Idaho, a cheese, sour cream, sweet cream farms. It procures cheese on the open major cheese-manufacturing center in and yogurt market from all over the world, but the third ranked dairy state in the • Flavors: blue cheese, butter, ched- much of it comes from Idaho and United States. dar cheese, cream, parmesan and California. Boell says Idaho is an ideal romano Commercial Creamery’s product focus manufacturing location because of the • Sauce Mixes: alfredo, au gratin, is primarily on spray-dried cheese proximity of milk sources and because cheddar, cream, monterey jack, mac powders, which find applications in the near-zero humidity makes for effi- & cheese and scallop many food sectors, including potato cient drying operations. The Jerome • Snack Seasonings: barbeque, chips and other savory snacks, rice and plant has received the American cheddar, jalapeno, nacho, sour pasta dishes, entrées, baked goods, Institute of Baking’s highest rating for cream & onion and more dips, dressings, sauces and soups. The the last several years. The company has company also manufactures and mar- capacity available on its high-speed, Contact Information kets enzyme-modified cheeses (EMCs) low-shear blending line at the Jerome Website: www.cheesepowder.com which are used in the manufacture of facility, and it offers custom blending Office Location: Spokane, sauces and dressings, as well as fla- and drying packages. Washington, USA vors, sauce mixes, non-dairy specialty Export business began in the 1970s powders, shortenings and margarine. Contact: Megan Boell, Vice President under the leadership of Boell’s father, of Sales and Marketing Emphasis on Quality Earl “Bud” Gilmartin Jr., and it now rep- resents nearly 20% of Commercial Email: [email protected] Decades of experience, and an Creamery’s business. The company emphasis on real dairy quality, make sells into world markets both directly, Commercial Creamery an industry and through distributors and brokers. leader and an obvious choice for many food manufacturers in the United States “The Internet has created significant and abroad, Boell says. new business and export opportunities for Commercial Creamery,” Boell says.
13 USDECNews | December 2009 Meet Our Members
Interfood Inc.
In August 2008, Interfood Inc. was formed in Waltham, Massachusetts, becoming the newest of 16 offices owned and operated by Interfood Holding of the Netherlands. Since 1970, Interfood Holding has been buying and selling dairy products Cheese sourced from the United U.S. dairy manufacturers are interest- around the world. States includes hard grating cheese, ed in exporting, and the world cheddar, gouda and mozzarella. A markets are interested in buying, “There has been a lot of opportunity variety of powdered milk products are Interfood Inc. is expected to grow,” to buy from America,” says Ferry de available, including nonfat dry milk, says de Veen. Veen, Interfood Inc. managing direc- skimmed milk powder and full cream tor. “There is demand in the market so milk powder. U.S.-made proteins Export Products we thought the time was right for us to include acid casein and whey protein • Caseins: acid casein, rennet casein, open a U.S.-based office.” concentrates (WPCs) at various pro- calcium caseinate and sodium caseinate The office now has a staff of 12, tein levels. The company also can • Cheese: cheddar, gouda and including commercial team members produce custom-blended milk or parmesan; available in blocks and Jerry Ostrowski, Fabian Rivera and whey powders with a wide array of barrels Chris Kilibarda and office manager nutritional profiles. • Cheese Powder: a variety of types Ellis Bogers. Interfood’s online marketing describes and forms, including Italian styles “Our main interest is in exporting the company as a “globally operated • Custom Blends: specific whey and products from the United States to trading house offering extensive serv- milk powders formulations other parts of the world,” de Veen ices to customers and suppliers.” • Lactose says. “The dollar–euro exchange rates Logistics is one such service. • Liquid Concentrates: milk permeate have helped.” Interfood has specialized staff that 25% and skimmed milk 35% • Milk Fats: anhydrous milk fat, butter Interfood Inc. operates as a compo- can file documentation and ensure and butteroil nent of Interfood’s global network, compliance with country-specific reg- • Milk Powders: buttermilk powder, which has offices on every inhabited ulations. In total, 250 employees nonfat dry milk, skimmed milk pow- continent, and annual sales of more within Interfood Group offices around der and full cream milk powder than $1.1 billion. The primary focus of the world provide the needed back- • Whey Ingredients: whey protein Interfood Inc. is to purchase U.S. up, working in different time zones as concentrates (WPC 34, WPC 80 and dairy products and sell them into part of a multilingual, coordinated WPC 80 High Gel), whey protein iso- other markets, including China, team. lates, whey permeate and Southeast Asia, Oceania, Europe, The company says it also emphasizes deproteinized whey Mexico and South America. strict quality control. According to de “Products include powdered milk, Veen, “From raw materials to finished Contact Information milk fats, cheese and whey ingredi- product, continuous quality checks Website: www.interfoodinc.com ents. These are purchased from are performed in specialized labora- Office Location: Waltham, numerous sources in the major dairy tories, which guarantees consistently Massachusetts, USA regions across the United States. They high standards for the best results.” are sold for milk recombination or for Interfood has great expectations for its Contact: Ferry de Veen, Managing use in making yogurt, ice cream, bak- U.S. division. “The U.S. market has Director ery and other food products,” de become more and more important,” Email: [email protected] Veen says. de Veen says. “And having a U.S. Interfood’s customers expect top- office puts us in a better position to quality products at a competitive work with Mexico and the rest of the price. “We have the ability to meet world.” these expectations because we know “Market conditions and exchange when and where to buy,” de Veen rates will have an effect on the divi- says. “We have the expertise, just like sion’s volume this year, but as long as a stockbroker.”
14 USDECNews | December 2009 Meet Our Members
United Dairymen of Arizona
United Dairymen of Arizona (UDA), blends,” Hrusovszky says. “We want to Tempe, Arizona, is a milk marketing make each relationship a true win-win cooperative incorporated in 1960. UDA situation by creating products that offer began with the merger of two dairy a specific unique function or alterna- associations seeking to ensure a stable tives that work at a reduced cost-level.” market for producers and an adequate An ample supply of dairy co-products supply of fresh dairy products for con- helps UDA to be cost-effective, sumers. Hrusovszky says. Creativity and adapt- UDA is by no means a newcomer to ability come from being a large exports. For instance, 100% of the co- organization that is flexible enough to op’s lactose output has been exported operate like a small, proprietary com- for many years, with the majority ship- pany. MPC’s, fresh cream and condensed ping to Asia. However, exports have skim.” gained significance over the last five to Growth through Partnerships “I believe exports need to stay at the top six years, according to James (Jimco) Among the key components in UDA’s of everyone’s focus. In the near future I Hrusovszky, vice president of business growth—and in the emergence of its think the export market will provide even relationships and development. export business—has been the forma- more opportunities for U.S. dairy ingre- tion of joint ventures, and its “Last year we exported 8,000 metric dients.” membership in DairyAmerica. “UDA tons (MT) of milk protein concentrate became a founding member of the with 40% protein (MPC 40), 10,000 MT Export Products exporting cooperative 11 years ago to • Butter: 80% and 82% butterfat; salt- of lactose and 6,000 MT of butter,” work with other U.S. companies to joint- ed and unsalted, in 25 kg blocks Hrusovszky says. “About 20% of our ly offer more capabilities to global • Cheese: blue-veined, gorgonzola product, by total solids, was exported.” buyers while increasing returns.” and feta UDA’s membership consists of approxi- • Condensed Skim Milk: fresh liquid UDA has a 50/50 joint venture with Erie mately 70 producers, averaging 2,000 • Cream: fresh liquid Foods International, Inc., Erie, Illinois, head per dairy. Collectively, they repre- • Edible Grade Lactose Powder: called EU Blending Company. The sent about 85% of the milk in the state. made from ultrafiltered (UF) milk per- partnership, which has allowed UDA to UDA’s modern facility in Tempe is capa- meate expand its portfolio of blended ingredi- ble of processing up to 4.8 million liters • Milk Protein Concentrate: MPC 40, ents, was established in 2008 with a of milk per day. Annual sales are approx- MPC 42 low and medium heat and plant in nearby Casa Grande, Arizona. imately $800 million. Earlier this year, MPC 70 low heat UDA completed the start-up of a cheese The Casa Grande manufacturing facili- • Nonfat Dry Milk: all heat treatments subsidiary, Arizona Cheese Company ty is undergoing an expansion to more • Skim Milk Powder: all heat treat- LLC, with its own dedicated plant, also than double its capacity, which will ments located in Tempe. increase export opportunities. • Wet Dairy Blends: custom blends utilizing milk and milk products Hrusovszky says the co-op has grown Blue-veined and feta cheeses are avail- • Whey Protein Concentrate 34%: with the Southwest region over the last able through UDA from additional joint fresh liquid five decades. ventures with Wisconsin-based Wiskerchen Cheese and the Arizona The co-op has also positioned itself to Contact Information Cheese Company. A small percentage capitalize on export opportunities by Website: www.uda.coop of the co-op’s cheese is currently maintaining additional capacity. “We exported, but the growth of that busi- Office Location: Tempe, Arizona, USA always say that we don’t know until we ness is a key goal for UDA. try,” Hrusovszky says. “We are very will- Contact: James (Jimco) Hrusovszky, ing to knock on doors and turn over Whether they are exported directly by Vice President of Business stones to find ways to move milk. UDA or through a joint venture, products Relationships and Development Exporting is a great way to do that.” from UDA are entering markets around Email: [email protected] the globe, with a particular emphasis on UDA offers an extensive line of prod- Mexico. “Mexico is one of our largest tar- To learn more about DairyAmerica and ucts for export including milk powders, gets. Since we are only hours from the Erie Foods International, Inc., please lactose, butters, cheese and custom border we have a definite freight advan- read their profiles in the December blends. “We try to specialize in the not- tage,” Hrusovszky says. “That proximity 2008 issue of USDECNews. so-common things in terms of our allows us to export skim milk powder,
15 USDECNews | December 2009