Volume 38 March 16, 2018 Number 9

Restaurant operators look to

Like us on Facebook and follow us on Twitter! bring healthy image to pizza 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, Florida, 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 Pizza Hut 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 pizzas. 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 California 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 Missouri 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 Little Caesars 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, Texas — 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. Mellow Mushroom 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, Illinois, 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, Kentucky, 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 Oregon 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, pizza Pizza,” 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]) March 16, 2018 — CHEESE MARKET NEWS® 17 NEWS/BUSINESS

DMI announces checkoff partner Pizza Hut increasing cheese by 25 percent on pan pizzas ROSEMONT, Ill. — Dairy Management who works onsite at Pizza Hut’s head- Joshi says the project began in 2016 stretch and color qualities. Joshi says Inc. (DMI) recently announced that quarters in Plano, Texas. Pan pizza is but needed to clear several hurdles the Pizza Hut team prepared about 8,500 dairy checkoff partner Pizza Hut has the chain’s signature product offering, throughout 2017 before it became a pizzas before settling on a fi nished prod- increased the amount of cheese on its and the new formulations now are avail- reality. DMI fi rst shared research and uct. The team then conducted training pan pizzas by 25 percent, which will re- able at more than 6,000 restaurants insights to help convince Pizza Hut that sessions with franchise operators across quire an additional 150 million pounds nationwide. consumers want more cheese on pizza. the country. of milk annually to meet the change. “Pizza Hut is known for its craveable, This led to a discussion of how much “This is another great example of Contributing to the project was dairy iconic pizzas and its leadership believes cheese to add to the chain’s existing the power of a partner working with scientist Nitin Joshi, a DMI employee that more cheese in more places is a pan pizza recipe that would make a our checkoff team to give consum- way to make their pizzas even more noticeable difference with consumers. ers a product they truly desire,” says delicious,” Joshi says. “This obviously Additionally, there was the challenge Marilyn Hershey, Pennsylvania dairy Little Caesars is great news for our dairy farmers as of assuring the pizza would be cooked farmer and chairman of DMI, which offers pizza stuffed more Pizza Hut consumers will get to consistently across the country. Joshi manages the national dairy checkoff. enjoy more of the wholesome products notes there are several different types “It’s also a win for farmers as we with more than that are made possible because of the of ovens used by Pizza Hut restaurants continue to explore new and innova- a yard of cheese hard work our farmers do each day on nationwide, so it was critical to create tive avenues for our milk production their farms.” a pizza that would have uniform melt, through our partnerships.” CMN DETROIT — Pizza stuffed with more than 3 feet of cheese and topped with the most pepperoni and cheese at the very best price. That’s what Little Caesars is promoting with its limited-time Ex- traMostBestest Stuffed Crust Pizza for $9 plus applicable tax at participating U.S. locations. “Like so many people, we are truly obsessed with cheese,” says Edward Gleich, senior vice president of Global Marketing at Little Caesars. “So it’s only natural that we’ve been asking ourselves, ‘just how much cheese can one pizza hold?’ I think the new Extra- the MostBestest Stuffed Crust Pizza pushes To reach an intended it to the brink.” skill outcome, the journey The new creation starts with a round topped with copious amounts there has to be flawless. of the chain’s Mozzarella and Muen- ster cheese blend and pepperoni slices, then stuffed with Mozzarella. The ExtraMostBestest Stuffed Crust Pizza is available 4-8 p.m., starting this week, at participating Little Caesars locations in the United States. CMN Pizza Inn marks 60th anniversary, gives back DALLAS — Pizza Inn is giving back to local heroes as part of its 60th an- niversary. In effect since March 1, customers are able to nominate a friend or loved one for Tradition and Craftsmanship. At Caputo, we partner closely an opportunity to enter for chance to win with you to understand your specific cheese needs. We then free pizza for a year. Interested parties offer deliciously unique ideas and insights to build your can enter via Pizza Inn’s Facebook page business. Finally, backed by years of cheese-making experience, our craftsmen create the perfect customized solution to help under the “JoJo’s Heroes Giveaway.” you offer exceptional eating experiences to your customers. “It’s exciting to think that we have Discover our distinctive difference; call 708-450-0074. been serving our family of customers for 60 years! We want to take this opportu- nity to celebrate our loyal customers and thank them for their continued support by giving away free pizza for an entire year,” says Bob Bafundo, president, Pizza Inn. “We are looking forward to learning about all of the heroes in our restaurants’ local communities.” Nominations will be accepted through Aug. 26. The Pizza Inn market- ©2017. All rights reserved. Caputo. CaputoCheese.com ing department and Franchise Market- ing Board will select 60 winners. For more information, visit www. PizzaInn.com/jojos-heroes. CMN For more information please visit www.caputocheese.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]) 18 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

The Dannon Co. LLC fi les complaint against former employee who now works for Chobani NEW YORK — The Dannon Co. LLC secrets to its direct competitor and his Muyshondt would have obtained the never returned the SIM card to Dannon, is suing a former employee, alleging new employer, Chobani LLC.” latter information is that he wanted to according to the complaint. he stole confi dential details about the According to the complaint, in the assist his new employer in luring away Dannon says its forensic review of company’s strategies and salary data months leading up to his resignation Jan. Dannon’s other valued members of its the matter also reveals that Muyshondt before beginning work at his new em- 16, 2018, from his position as senior vice sales teams,” the complaint says. forwarded extremely sensitive internal ployer, Chobani LLC. president in sales at Dannon, Muyshondt The complaint says Muyshondt strategy documents to his private email In the complaint, fi led in U.S. District engaged in an extensive effort to down- also removed the “SIM” card from his account in the months preceding his Court for the Southern District of New load and obtain Dannon’s trade secrets company-issued phone — which may departure and that he downloaded thou- York, The Dannon Co. alleges defendant and confi dential information, as well have contained, among other things, sands of electronic fi les containing trade Federico Muyshondt misappropriated as salaries for his co-workers and in- contact information for some of his co- secrets and confi dential information Dannon’s “highly sensitive confi den- formation about the non-compete and workers and Dannon’s customers that onto USB devices, all of which was out tial information and trade secrets in confi dentiality agreements that bound he has communicated with from that of the ordinary from his prior conduct. violation of federal law, his contractual some of them and — four days before phone — without authorization. He then “It appears that these efforts obligations and his duties of loyalty and he resigned — a contact list for every inserted a new SIM card into the phone were made to gather information for fi delity as a Dannon employee, in an Dannon employee connected to the two and, upon his resignation, returned the Muyshondt to take with him upon his apparent attempt to provide Dannon’s sales teams that Muyshondt supervised. phone to Dannon without telling Dan- departure from Dannon,” the complaint confidential information and trade “The only logical explanation for why non what he had done. Muyshondt has says. “Accordingly, and given both the magnitude of the apparent misconduct here and the fact that Muyshondt will be commencing employment with a key competitor of Dannon, this action seeks appropriate injunctive and monetary relief, including preliminary injunctive Your relief designed to protect Dannon’s information and to determine the full extent of the misconduct.” One Stop The complaint includes a demand for a jury trial and that Dannon be awarded Cheese to Please damages for Muyshondt’s misappropria- Cheese tion of Dannon’s confi dential informa- & Cellars to tion and/or trade secrets. Store It In Dannon says it does not comment Ask Us About Your Aged Source! on ongoing litigation. Cheese Needs or Customizing Chobani LLC, which was not named an Aging Program for You. We buy and sell the world’s finest. as a defendant in the lawsuit, declined to comment on the matter. CMN Northern Wisconsin Produce is your full-source Wisconsin cheese provider. We assemble LTL or truckloads out of our inventory, saving you time and money. Hy-Vee partners with Great Specializing in Aged Wisconsin 40-lb. Blocks, American Milk Retail and Foodservice as well as Bandage Styles: Mammoths, Cheddar, Daisies, Horns, Midgets and Gems Drive in March

• Your Direct Source for Award-Winning Pine River WEST DES MOINES, Iowa — Hy-Vee Cold Pack Cheese Food Inc. has committed to delivering milk • Cheese Makers: If you have Cheese to Sell, to local food banks in its eight-state Please Call Us Today! region by partnering with The Great • Freezer, Cold and Dry Storage Available American Milk Drive throughout the • Conversion/Cut &Wrap month of March. • Custom Manufacturing/Packaging Capabilities During the month-long campaign, • Kosher every Hy-Vee store will offer customers • Organic the opportunity to donate $2 toward • Private Label the purchase of a half-gallon of milk or $4 toward the purchase of a gallon of milk when they check out. At the end of the month, all donations will be used to purchase milk from area processors to be distributed to local food banks. In partnership with Feeding Amer- ica, MilkPEP and the National Dairy Council, The Great American Milk Drive campaign unites and enables the nation’s food banks, processors, retail- Jim, Joan, David, Steven ers and consumers to ensure milk is and Peter — “The Lindemann’s” provided to families in need. Sponsors for this year’s campaign include Dean Foods, Kellogg’s, Kraft NORTHERN WISCONSIN PRODUCE Heinz, Mondelez International, Post CHEESE DIVISION Holdings, Blue Bunny, Campbell’s, Hiland Dairy, Kemps and Anderson P.O. Box 126 • Manitowoc, Wisconsin 54221-0126 • (920) 684-4461 • Fax: (920) 684-4471 Erickson Dairy. For more information, vis- For more information please call 920-684-4461 it www.milklife.com/give. 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® 19 NEWS/BUSINESS

DFA, Sprint announce ag tech, dairy food product startups selected for accelerator program KANSAS CITY, Kan. — Dairy Farmers ministration of animal health products include 10 grams of protein, 12 grams the 90-day program include: of America (DFA) and Sprint recently in dairy cows. of carbohydrates, no artifi cial fl avors or • Targeted, strategic meetings with announced the companies selected for • Ripe Technologies from San Fran- colors and 0 grams of sugar. the corporate partner teams to discuss the 2018 Accelerator program, which cisco. Ripe is transforming the food sup- • MoPro Nutrition from Birming- business development, pilots and poten- includes startups focused on ag tech ply chain using blockchain technology ham, Michigan. MoPro is the fi rst Greek tial sponsorships; and dairy food products. For the 2018 to enable data transparency. yogurt infused with CFM Whey Protein • Mentoring from DFA senior staff program, DFA also will be joined by • SomaDetect from Fredericton, Isolate that contains 24 grams of protein and their networks, as well as from the CoBank, a cooperative bank serving Canada. SomaDetect is a precision per serving and is low in sugar. investor, business development and industries across rural America, as a dairy company that is creating an in-line • Too Cool Chix from New York. Too entrepreneurial communities; supporting partner. system for measuring every compound Cool Chix creates all-natural ice cream • Business building sessions around “We’ve found tremendous value in of interest in raw milk, including fat, sandwiches free of artifi cial ingredients product, brand, marketing and entre- this program and leveraging innova- protein, somatic cells, progesterone and stabilizing gums. preneurship; and tion that’s happening with startup and trace antibiotics. As a sponsor for the Accelerator, DFA • State-of-the-art workspace facili- companies in the ag tech space,” says • Cheddies from San Antonio, Texas. will provide mentorship, connections ties provided at Sprint Accelerator in Kevin Strathman, senior vice president Cheddies aims to provide all consumers and resources to help accelerate the Kansas City’s Crossroads Arts District. of fi nance at DFA. “For year two, we’re with a cheese cracker that has added growth of the ag tech and dairy food For more information, vis- focused not only on building partner- nutritional benefi ts. These benefi ts product startups selected. Features of it sprintaccelerator.com. CMN ships that can help solve problems and benefi t our members on their farms, but it’s also exciting to add dairy food startups into the mix. We’re looking forward to working with these com- panies to help grow their businesses and ultimately drive consumer demand for dairy.” The Accelerator is a 90-day, im- mersive program, which launches this month and continues through June. Startups will work directly with leaders from Sprint, DFA and CoBank as well as other industry experts and mentors. This year’s participants come from cities around the United States and Canada. The Ag Tech and Dairy Food Product companies selected in the 2018 Ac- celerator are: • Pharm Robotics from San Jacinto, California. Pharm Robotics is develop- ing robotic systems to automate the ad-

Heat and Maiden’s Creamery pressure from above recalls Wild IF YOUR FIRST SEAL and below create two Meadow raw DOESN’T DO THE JOB, superior goat’s milk cheese then try a machine seals. ALBANY, N.Y. — New York State WITH TWO. Agriculture Commissioner Richard A. Ball recently warned consumers not to What do bad seals really cost? Rework. Returns. Food consume Wild Meadow raw goat’s milk safety problems. Lost customers. Supervac automatic belt cheese made by The Maiden’s Cream- vacuum chamber packaging machines feature a Double ery, South New Berlin, New York, due Biactive high-pressure sealing system that provides two to possible Listeria contamination. To superior seals to every bag, virtually eliminating leakers date, no illnesses have been reported and the problems they cause. to the department in connection with Superior seals are just the start. Supervac machines this product. reduce The product is packaged in various labor costs while increasing productivity. Their ergonomic design allows a single operator to load, sizes of sealed fl exible plastic packag- style and run the packages. Supervac’s exclusive Expansion ing. It was sold at the Cooperstown Cushion reduces evacuation times by up to 30%, Farmers’ Market in Cooperstown, pushing the operator to keep up with the machine New York, in late December and early and resulting in more packages at the end of the day. January, and at the Sunfl ower Natural Their small footprint allows the Supervac to fit into Foods Market in Woodstock, New York, tight areas where other machines cannot. Its low cost starting Jan. 10. Supervac GK662B, of ownership and stainless steel construction make A routine sample of the cheese, AT15 Shrink Tank and BL15 Drier Supervac the smart choice. taken by a state inspector Feb. 20, was discovered to be contaminated with www.reiser.com Listeria monocytogenes. On Feb. 23, the Reiser manufacturer was notifi ed of a prelimi- Canton, MA • (781) 821-1290 nary positive test result and voluntarily Reiser Canada Burlington, ON • (905) 631-6611 recalled the product. Test results were 2014 confi rmed March 2, and The Maiden’s Creamery will destroy the cheese. CMN For more information please visit www.reiser.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]) 20 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

Tennessee withdraws bills that would have expanded availability of raw milk products NASHVILLE, Tenn. — Last week a from licensure, inspection and regula- lihood of spreading disease-causing winter, the two organizations provided series of bills in the Tennessee state tion. The Tennessee general assembly bacteria. Tennessee lawmakers with data col- legislature that would have expanded did not approve either bill, effectively “Consumption of raw milk is a lected by the U.S. Centers for Disease the availability of raw milk products to killing the effort to pass both measures demonstrated public health risk. The Control (CDC) linking the increased consumers were withdrawn. this year. link between raw milk and foodborne availability of raw milk products with The Tennessee state Senate and The National Milk Producers illness has been well-documented in a rise in serious human illness. In data state General Assembly each consid- Federation (NMPF) and Interna- the scientifi c literature, with evidence collected between 2009 and 2014, CDC ered adopting a pair of bills that would tional Dairy Foods Association (IDFA) spanning nearly 100 years,” says Jim researchers concluded that unpasteur- have increased the availability of raw earlier this year had advised state Mulhern, president and CEO, NMPF. ized milk is 840 times more likely to milk products. SB 1913 and HB 1963 lawmakers in Nashville to oppose the “Raw milk is a key vehicle in the cause foodborne illness than pasteur- would have removed existing regula- proposals. NMPF and IDFA say the transmission of human pathogens, ized milk. CDC also has reported that tions prohibiting the direct sale of raw passage of the bills likely would have including E. coli O157:H7, Campylo- nearly 75 percent of raw milk-associated milk butter, while SB 2104 and HB 2229 increased the production and con- bacter, Listeria monocytogenes and outbreaks have occurred in states where would have exempted raw milk and sumption of unpasteurized products Salmonella.” raw milk is legal. dairy products sold from a home kitchen that have a signifi cantly higher like- IDFA President and CEO Michael IDFA and NMPF noted in their letter Dykes adds that food safety and regula- to Tennessee lawmakers that there is tion benefi t the dairy industry. no benefi t or positive health outcome “Our dairy industry benefi ts from substantiated in any medical literature a very high degree of consumer confi - linked to the consumption of raw milk. dence — confi dence built in large part “While choice is an important due to the excellent food safety record value, it should not pre-empt consum- of milk and dairy products,” Dykes says. ers’ well-being. To allow the statewide “Legalizing and regulating the sale of sale of raw milk or any dairy product raw milk sends a signal to consumers when sold from a home kitchen is that drinking unpasteurized milk is an unnecessary risk to consumer safe when, in fact, the opposite is true.” safety and public health,” Mulhern In correspondence earlier this and Dykes told lawmakers. CMN

Kraft Heinz launches Springboard platform

PITTSBURGH — The Kraft Heinz brands. Founders will be encouraged Co. recently announced the launch of to continue leading their businesses Springboard, a platform dedicated to with support and expertise from Kraft nurturing, scaling and accelerating Heinz in go-to-market capabilities, growth of disruptive U.S. brands within research and development, and con- the food and beverage space. sumer insights. The Springboard platform is seeking “We are committed to support and opportunities to develop brands with partner with teams that will impact the authentic propositions and inspired future of our industry,” says Sergio Eleu- founders within one of four pillars that terio, general manager, Springboard Kraft says are shaping the future of the Brands. “We are actively searching for food and beverage space: natural and emergent, authentic brands that can organic; specialty and craft; health expand into new categories and are For more information please visit www.epiplastics.com and performance; and experiential looking to build a network of founders to help shape the future of foods and beverages.” Springboard also is launching an incubator program, focused on nurtur- ing food and beverage startups at a pre-valuation stage in a 16-week sprint in Chicago. Now through April 5, Springboard will accept applications for fi rst-to- market, disruptive food and beverage startups. Companies selected to par- ticipate in the Springboard Incubator Program will have the opportunity to receive fi nancial support to build brands and guidance to raise additional funding. The incubator’s infrastructure will provide program participants with a collaborative work environment and business resources including dedicated workspace, state-of-the-art pilot plants and commercial kitchens at the Kraft Heinz Innovation Center in Glenview, Illinois. Each participant will have the opportunity to learn from The Kraft Heinz Co.’s management practices, global operating scale, and food safety and quality capabilities. For more information, visit www. For more information please visit www.alpma.com springboardbrands.com. 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® 21 NEWS/BUSINESS

Northeast market administrator agrees to temporarily authorize pooling of dumped milk BOSTON — Eric F. Rasmussen, admin- authorization for dumping raw milk at period February through July 2018, average of the producer tests. istrator of the Northeast federal milk a farm were caused by snowstorm milk still would exceed the level in 2015 • Notifi cation should be given to marketing order, has approved a request pick-up complications. Therefore, vol- (the year in which the initial temporary the market administrator’s offi ce by to temporarily reauthorize the pooling of umes reported in the Northeast order’s dumping allowance was requested and the next business day, or as soon as milk disposed of or “dumped” at farm or monthly statistical report utilization approved), he adds. practicable, when the milk is dumped. other non-plant locations for the period table under Class IV minimum price Rasmussen has agreed to temporarily At pool time a separate list must be of March 1 through July 15, 2018. class (and often referred to as dumped reauthorize the pooling of dumped milk submitted of all producers whose milk Last month, pool handler Land milk) represent milk that was delivered provided the following conditions are met: was dumped, along with the component O’Lakes had requested a temporary to a plant, processed to some extent and • Handlers and/or their producers tests of the applicable milk (if available) authorization allowing pool handlers to then discarded for any number of inter- that utilize this temporary policy must and the physical location and address dispose of surplus milk at a farm or non- nal handler-specifi c reasons, he adds. have been pooled on the Northeast of where the milk was dumped. plant location, with said milk retaining The amount of milk pooled on the order for all of their commercially Any such requested dumps will the status of pooled producer milk. Northeast order was less than a year marketed production for the months be subject to audit verification by Pool handlers Agri-Mark, Dairy earlier in January 2018, Rasmussen of May through October 2017. the market administrator as a con- Farmers of America, St. Albans Co- says. However, it is important to note • The milk must be picked up at the dition to be included as pooled operative Creamery, Upstate Niagara that the current trend in year-over-year farm, measured and sampled for pay- producer milk during the respective Cooperative and Cayuga Marketing pooled receipts, if continued for the ment. The tanker test will be a weighted pool period, Rasmussen says. CMN submitted comments in support of Land O’Lakes’ request, Rasmussen notes. In its request, Land O’Lakes notes that, while the difference between available processing capacity in the Northeast order market and local milk production has “somewhat abated re- cently,” the problem remains. USDA’s National Agricultural Statis- tics Service estimates that milk produc- tion in the 11 states that comprise the Northeast order grew by 1.8 percent in 2017 compared to 2016, Land O’Lakes notes. This production increase was on top of a 2.4-percent increase between 2015 and 2016. Utilization of Northeast order producer milk in Class I continued its decline through 2017, Land O’Lakes adds. Between 2016 and 2017, Class I use declined by 30 million pounds, or 0.3 percent. In 2016, Class I utilization had declined by 1.3 percent, or 115 million pounds. Meanwhile, Class II utilization was fl at between 2016 and 2017, while more milk found homes in Class III, up 3.8 percent, and Class IV, up 3.5 percent be- tween 2016 and 2017, Land O’Lakes says. Neither Land O’Lakes nor any han- dler would prefer the return gained from dumping at the farm to a return from a commercial sale, Land O’Lakes said. The return to any entity (Northeast order statistical uniform price less the lowest class price) is “far less” than the return from an under-class priced sale to a Midwest market plus transportation, the co-op says. “The incentive is always to market milk when possible; however during these times of milk supply and plant capacity imbalances, necessity some- times requires dumping milk at the farm,” Land O’Lakes says. During the past four years, pool handlers have requested a similar tem- porary dumping allowance on several oc- casions, Rasmussen notes. The current request is similar to a period approved as recently as last year, covering March 1 through Aug. 31, 2017, he says. During the previously approved pe- riods, no handler dump milk requests were received specifying that raw milk was being dumped at a farm due to surplus reasons, Rasmussen says. The only reported requests seeking For more information please visit www.greatlakescheese.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]) 22 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

Research shows benefi ts of grass-fed milk Conventional dairy ads increase 1 percent LA FARGE, Wis. — A peer-reviewed The peer-reviewed paper relied on WASHINGTON — The total number of year earlier, AMS says, while 2-pound paper published recently in Food Science an accredited independent laboratory national conventional dairy advertise- cheese blocks had a weighted average and Nutrition shows that organic whole for the fatty acid analysis. It was written ments last week increased 1 percent advertised price of $7.02, up from $5.28 milk from 100-percent grass-fed cows has by a team of scientists and research- from the prior week, and conventional one week earlier and $6.01 one year ago. signifi cantly higher levels of omega-3s ers, in cooperation with experts at the cheese ads increased 11 percent, says AMS says natural varieties of 8-ounce and conjugated linoleic acid (CLA) than farmer-owned CROPP Cooperative that USDA’s Agricultural Marketing Service cheese shreds last week had a weighted organic whole milk from cows fed grain produces Organic Valley milk. Organic (AMS) in its latest weekly National average advertised price of $2.16, down as well as conventional whole milk. Valley provided samples and funding for Dairy Retail Report released March 9. from $2.20 one week earlier and $2.31 The study analyzed milk from cows the research, including a grant from the AMS says national conventional va- one year earlier, while 1-pound cheese fed a diet exclusively of grass and le- Farmers Advocating for Organic (FAFO) rieties of 8-ounce natural cheese blocks shreds had a weighted average adver- gume forage, with no grain rations, and program, which Organic Valley farmers last week had a weighted average adver- tised price of $2.92, down from $4.59 one compared it to conventional whole milk. fund through voluntary contributions. tised price of $2.19, down from $2.27 one week earlier and $3.07 one year earlier. More than 1,100 samples of Organic Val- “We see our cows thrive when they week earlier and $2.25 one year earlier. Meanwhile, national conventional ley whole Grassmilk were taken over a are on a grain-free diet and when Natural varieties of 1-pound cheese butter in 1-pound packs last week three-year period from Organic Valley they spend maximum time grazing blocks last week had a weighted average had a weighted average advertised farmers who specialize in producing on diverse pasture grasses growing in advertised price of $3.31, down from price of $3.95, up from $3.56 one week grass-fed, grain-free dairy. healthy soil,” says Kevin Mahalko, an $4.02 one week earlier and $3.45 one earlier and $3.18 one year ago. CMN The study showed that whole milk Organic Valley Grassmilk farmer and a from organically-managed cows fed nationally-recognized grazing expert. an essentially 100-percent grass- and “So our cooperative wanted to analyze legume-based diet: whether this special way of farming USDA seeks nominees for National Dairy • Contains 147 percent more omega- results in special milk. I’m not surprised Promotion and Research Board, due April 9 3s than conventional whole milk and 52 that my herd’s health and happiness percent more omega-3s than organic makes extraordinary milk.” WASHINGTON — USDA is asking Ohio and West Virginia; Region 11, whole milk; Organic Valley notes that omega-3s dairy producers and other interested Delaware, Maryland, New Jersey • Contains 125 percent higher CLA are benefi cial fats that have been linked parties to nominate dairy producers to and Pennsylvania; and Region 12, than conventional whole milk and 90 to brain and eye health, especially in serve on the National Dairy Promotion Connecticut, Maine, Massachusetts, percent higher CLA than organic whole developing fetuses and young children. and Research Board. The deadline for New Hampshire, New York, Rhode milk; and The cooperative adds that studies have nominations is April 9. Island and Vermont. • Contains a balanced 1:1 ratio of shown CLA can boost immunity, heart USDA will appoint 12 individuals to New members will be appointed omega-6 to omega-3 fatty acids. health and cancer prevention. CMN succeed members whose terms expire to serve three-year terms from Nov. 1 on October 31, 2018. through Oct. 31, 2021. Nominations are sought for board To nominate an individual, sub- representation from 10 geographic mit a nomination form and a signed regions. Two members will be ap- background form for each nominee by pointed for Regions 2 (California and April 9, to Jill Hoover, Deputy Direc- Hawaii)and 6 (Wisconsin), and one tor, Promotion, Research and Plan- for each of the remaining regions: ning Division, Dairy Program, AMS, Region 1, Oregon and Washington; USDA, 1400 Independence Ave., SW, Region 4, Arkansas, Kansas, New Room 2958-S, Stop 0233, Washington, A&B Process SystemsDEXVLQHVVXQLWRI -%7&RUSRUDWLRQ designs, fabricates & Mexico, Oklahoma and Texas; Region D.C. or by email at jill.hoover@ams. installs the finest Process Systems available! 5, Minnesota, North Dakota and South usda.gov. Nominating forms and more Dakota; Region 7, Illinois, Iowa, information are available on the Na- ON TIME & IN BUDGET Missouri and Nebraska; Region 8, tional Dairy Promotion and Research We are located in the heart of Dairyland having Idaho; Region 9, Indiana, Michigan, Board page on the AMS website. 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Remaining TPP AtlantaFresh Creamery closing after losing Whole Foods contract countries sign NORCROSS, Ga. — AtlantaFresh doubled the size of its facility. closely with each of our suppliers to agreement Artisan Creamery has announced it is AtlantaFresh says in September 2017, try to create successful relationships,” closing this month after Whole Foods Whole Foods canceled the agreement says a Whole Foods spokesperson. “We SANTIAGO, Chile — The 11 countries Market canceled a contract with the shortly after it agreed to be acquired by are always excited to bring new local formerly engaged in the Trans-Pacifi c Southern regional producer of grass-fed Amazon, and Whole Foods removed all products to our stores and customers, Partnership (TPP) — renamed Com- Greek yogurt, milk and cream. AtlantaFresh products from its system. but, unfortunately, not all products meet prehensive and Progressive Agreement In a press release, AtlantaFresh “Whole Foods became our largest sales expectations. When that occurs, for Trans-Pacifi c Partnership (CPTPP) says Whole Foods Market carried At- customer fairly early on. We were ecstat- we have ongoing conversations with the after the United States dropped out last lantaFresh products for eight years, ic about the relationship because they supplier to try to improve sales. In this year — signed the agreement last week and AtlantaFresh Greek Yogurt was dis- were a very strong supporter of the local case, we also made signifi cant efforts in Santiago, Chile. The countries include tributed in 180 Whole Foods stores in food movement and of AtlantaFresh,” across the business to increase sales, in- Australia, Brunei Darussalam, Canada, 20 states. In 2015, Whole Foods Market says Ron Marks, CEO, AtlantaFresh. cluding in-store marketing, paid adver- Chile, Japan, Malaysia, Mexico, New asked AtlantaFresh to supply 100-per- Whole Foods says AtlantaFresh was tising, special promotions and expanded Zealand, Peru, Singapore and Vietnam. cent grass-fed, certifi ed non-GMO milk discontinued in its stores because it did distribution. Despite our efforts, we are The trade ministers of the countries and cream to a signifi cant portion of its not meet sales expectations. not always able to raise demand and we say the agreement will strengthen mu- nationwide markets and signed a 7-year “Local products are fundamental must occasionally make the diffi cult tually-benefi cial linkages among their purchasing contract as AtlantaFresh to Whole Foods Market, and we work decision to discontinue products.” CMN economies, boost trade, investment and economic growth in the Asia-Pacifi c region and create new opportunities for businesses, consumers, families, farmers and workers. “The agreement demonstrates our collective commitment to an effective, rules-based and transparent trading system which is open to all economies willing to accept these principles,” the trade ministers say in a joint statement released March 8. Now that the agreement has been signed, the trade ministers and senior offi cials from the CPTPP countries will start their domestic processes to bring the agreement into force. CMN

Edge Dairy Farmer Cooperative offers scholarships GREEN BAY, Wis. — Edge Dairy Farmer Cooperative is offering two $1,000 schol- arships to children of its members. Applicants must be high school se- niors, high school graduates or college undergraduates enrolled or planning to enroll in a full-time course of study at an accredited four-year college or university or a two-year program at a technical, junior or community college. The area of study does not need to be in agriculture, but preference may be given to students pursing a degree in an agricultural fi eld. Only dependents of Edge members qualify. Scholarship recipients will be se- lected based on academic achievement, leadership, participation in school and community activities, academic honors, goals and aspirations, recommenda- tions and work experience. “Edge is proud to support young people as they further their education. We feel strongly in supporting our mem- ber families,” says Tim Trotter, executive director of Edge. The application with full guidelines is available at www.voiceofmilk.com. Applications must be postmarked by May 1, 2018. For more information, contact Lauren Brey at 920-883-0020 ext. 107 or [email protected]. CMN For more information please visit www.tetrapakusa.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]) 24 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

Dairy groups urge Missouri to oppose bill that would consolidate State Milk Board

JEFFERSON CITY, Mo. — The SMB’s responsibilities to consumer Missouri House of Representatives health are too important and require is considering a bill that would con- extensive technical knowledge, which solidate the State Milk Board (SMB) would make it extremely challenging with the new Missouri Agriculture to include in a general consolidated Board, which represents a wide range advisory board.” of commodities. The SMB was created in 1972 to Earlier this week, the International oversee the implementation of the Dairy Foods Association (IDFA) and Pasteurized Milk Ordinance (PMO), National Milk Producers Federation which sets dairy product safety (NMPF) sent a letter urging the chair standards and requirements that of Missouri’s House Special Committee are enforced by state agencies with on Government Oversight to oppose federal oversight from FDA. SMB the bill as written and to amend it to staff members are responsible for exclude the SMB from any consolida- inspections of Grade A milk and dairy tion efforts. products plants, product sampling “While we appreciate the effort surveillance and ratings oversight to streamline state government required by FDA. entities and eliminate unnecessary “Without proper oversight to or redundant regulations or institu- assure safe and high-quality dairy tions, we urge you to allow the SMB products by the SMB, consumer to continue as an independent board health and the state of the dairy due to its unique regulator function industry are at risk,” IDFA and and critical food safety mission,” NMPF say in their call for the chair- IDFA and NMPF say in the letter. “The man to oppose the bill. CMN

January U.S. dairy exports increase 9 percent

WASHINGTON — U.S. Dairy export- ary, up 19 percent from a year earlier. ers shipped 160,746 metric tons of A third of January’s U.S. cheese ex- milk powder, cheese, butterfat, whey ports went to Mexico, where exports and lactose during January, up 9 were up 62 percent year-over-year. percent from last January, accord- Cheese sales to Japan were up 40 ing to the most recent data reported percent, sales to South Korea were by USDA and the U.S. Dairy Export up 13 percent, and sales to the Council (USDEC). U.S. dairy exports Middle East/North Africa (MENA) were valued at $414.8 million in Janu- region were up 31 percent in Janu- ary, up 1 percent from a year earlier. ary, USDEC adds. USDEC notes that exports of January U.S. whey exports totaled cheese and whey products were 48,656 metric tons in January, up 18 particularly strong. Cheese exports percent from January 2017, led by totaled 26,946 metric tons in Janu- a 30-percent increase in shipments For more information please visit www.hadencustance.com of dry whey, USDEC reports. Total whey exports to China were up 8 percent in January, while shipments to Southeast Asia were up by one- third and sales to Japan more than doubled. Shipments of whey protein concentrate were up 16 percent year- over-year, and exports of whey protein isolate were up 11 percent. Nonfat dry milk/skim milk powder exports in January were 49,614 metric tons, up 3 percent from a year earlier, USDEC says. More than 40 percent of overseas sales went to Mexico, where export volumes were up 4 percent from the prior year. Sales to southeast Asia and China were lower, but this was mostly offset by volume gains in Peru, Pakistan and Japan, USDEC says. U.S. lactose exports in January totaled 30,739 metric tons, up 7 per- cent. China (up 28 percent) was the largest market for U.S. lactose for the third straight month, USDEC says. On a total milk solids basis, U.S. ex- ports were equivalent to 13.9 percent of U.S. milk production in January, and imports were equivalent to 3.1 percent, USDEC reports. CMN For more information please visit www.winonafoods.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® 25 NEWS/BUSINESS

Urban Stead Cheese brings new cheese varieties, on-site viewing area to Cincinnati By Mallory Leonard pital in August 2016, because they make room and three aging rooms. One Urban Stead also is planning to offer wanted to invest in Cincinnati, and aging room is dedicated to Cheddar and products that combine its cheese with CINCINNATI — Urban Stead Cheese, specifically in an up-and-coming Gruyere, one to Gouda and the other to other local artisanal foods. Currently, owned and operated by Scott Rob- neighborhood. The building is located bloomy rind and seasonal small batch the owners are working with local bak- bins and Andrea Siefring-Robbins, is in Evanston, near East Walnut Hills cheeses. ers to incorporate Urban Stead cheese introducing new varieties of cheeses and Walnut Hills. Two products the Robbinses are par- into pastries. to Cincinnati and offering customers Since purchasing the building, the ticularly excited to offer their customers “The cornerstone of everything that the opportunity to watch cheese be Robbinses have been working with are cheese curds and quark. Urban Stead is is community-based. We made on-site. Neville McNaughton of Sanitary Designs “There is defi nitely a market for want our products to align with that and Scott and Andrea, husband and wife and Cheezsorce for their facility design cheese curds in Cincinnati. Nobody to give a platform to local entrepreneurs. as well as business partners, knew when and cheese production consulting. else is making them, and people here We want to support their businesses, and they met that they wanted to open a Urban Stead is fully licensed to don’t know what they’ve been missing,” I think our offerings will evolve as we business together one day. Before open- serve local craft beer, wine and liquor Robbins says. grow,” Siefring-Robbins says. ing Urban Stead, Robbins worked for to complement its food offerings, which “Cincinnati is a very German city, but Urban Stead is located at 3036 25 years in the food and wine industry. include its own cheese, locally-sourced I don’t think people are familiar with Woodburn Ave. Most recently, he was selling high-end accompaniments and charcuterie. quark and they will love it,” Siefring- For more information, visit wine to restaurants and retailers. His The rest of the building comprises a Robbins adds. www.urbansteadcheese.com. CMN experience pairs perfectly with this new venture, says Robbins, who stud- ied cheesemaking with Peter Dixon at Westminster Artisan Cheesemaking in Vermont. The couple decided to go into chee- semaking after traveling together and falling in love with the cheeses they discovered. They realized they could bring something truly special to the city they love. “People love cheese, but nobody is making it in Cincinnati. We wanted to bring it here,” Siefring-Robbins says. Unlike farmstead cheese, “urban stead” cheese is crafted in the city, and people are able to watch cheese being made and aged through a 10-foot viewing window as they sit at the bar in Urban Stead’s tasting room. “We love the old-world style of cheese production and want to be as hands-on as we can be. People want to see where their food comes from, and here they are able to see exactly where their cheese comes from while they eat it,” Robbins says. Urban Stead is housed in an 8,300-square-foot building with 1,600 square feet dedicated to retail space and a tasting room. The Robbinses purchased this building, a former A SLICE OF medical clinic which had sat vacant for 10 years, from Deaconess Hos- INNOVATION. U.S. milk goats and kids numbers rise Exceptional Value • Great Taste • Customized Performance • Improved Nutrition WASHINGTON — The number of milk goats and kids rose 2 percent from the beginning of 2017 to the beginning of 2018, according to USDA’s National Agricultural Statistics Service (NASS). Exceptional value with customized taste, performance Milk goats and kids numbered and nutrition. Whitehall Specialties offers world-class 380,000 at the beginning of January capabilities in developing non-standardized cheese 2018, according to NASS, up from products to meet any requirement. 373,000 animals a year earlier. Delivering delicious cheese Wisconsin has the most milk goats products with improved nutrition. Looking for a new, innovative cheese product? with 47,000 head Jan. 1, 2018, 7 percent Try Whitehall Specialties. higher than a year earlier. California fol- lows with 40,000 head, down 2 percent from Jan. 1, 2017. Iowa ranks third in milk goats with whitehall-specialties.com • 888-755-9900 31,000 head, up 2 percent from Janu- ary 2017, followed by Texas with 26,000 head, up 18 percent from 2017. CMN For more information please visit www.whitehall-specialties.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]) 26 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

Arla Foods to acquire Yeo Valley Dairies in United Kingdom to use brand in UK market LEEDS, England — Arla Foods Ltd., will give Arla Foods the rights to use Yeo with Yeo Valley. a subsidiary of Arla Foods Amba, has Valley, Britain’s leading organic dairy The Yeo Valley yogurt, ice cream, announced it will acquire Yeo Valley brand, in the United Kingdom market cream and desserts business will con- “The potential for Dairies Ltd., a subsidiary of England’s for milk, butter, spreads and cheese tinue to be run independently through organic dairy products Yeo Valley Group Ltd. The transaction under an intellectual property license Yeo Valley Group, which remains under the ownership of the Mead family. in the UK is signifi cant.” “The potential for organic dairy products in the UK is signifi cant, and Peter Giørtz-Carlsen our investment in range through this ARLA FOODS licensing agreement with Yeo Valley pro- vides a signifi cant opportunity to offer a greater choice to consumers at attrac- of organic dairy products, Arla has tive prices,” says Peter Giørtz-Carlsen, promoted and expanded our sales of executive vice president and head of organic products across its European Europe, Arla Foods. “Our ambition is to core markets over the past decade. It is encourage customers in the UK to trade a valuable part of our offer to consum- up from standard to organic milk, butter ers in Denmark, Sweden, Germany, and cheese, driving overall growth for the Netherlands as well as China and, organic across dairy categories.” most recently, in the Middle East,” Currently only 4 percent of milk says Giørtz-Carlsen. “Now we take a sold in the UK fresh milk market is determined step to make organic dairy organic, compared to far greater shares products more available to UK consum- of organic in milk markets in Germany ers as we believe that organic milk has (10 percent), Sweden (16 percent) and a key role to play as consumers increas- Denmark (29 percent), Arla notes. ingly look for ways to make their diets “As the world’s leading producer healthier and more natural.” CMN

Number of milk samples testing positive for drug residues declines from prior year

WASHINGTON — From Oct. 1, 2016- Ordinance (PMO) requires that all bulk Sept. 30, 2017, 605 milk samples out of milk tankers and/or all raw milk supplies 3.82 million tested were positive for a that have not been transported in bulk drug residue, according to the National milk tankers regardless of fi nal use be Milk Drug Residue Data Base annual sampled and analyzed for animal drug report publicly released by FDA last residues before the milk is processed. month. Any bulk milk tanker and/or raw milk The rate of positives was down from supply that has not been transported in Oct. 1, 2015-Sept. 30, 2016, during which a bulk milk pickup tanker, found posi- time 618 milk samples were positive out tive is rejected for human consumption. of 3.6 million samples tested. During fi scal year 2017, 3.86 million While the samples and tests re- tests were run on 3.82 million samples ported do not necessarily represent 100 of milk, resulting in the 605 positives. percent of the milk supply from every Of these samples 605 were positive for For more information please visit www.wagcheese.com state, the Grade A Pasteurized Milk a drug residue. Tests were reported on the samples for fi ve different groups of families or individual drugs. Eighteen testing methods were used to analyze the samples. Most tests were for beta lactams. According to the report, 604 samples were positive for a drug residue in this drug family. There was one validated positive result for sulfonamides. According to the report, 243 out of 346,496 producer samples (0.070 per- cent) tested positive for a drug residue, resulting in the disposition of 88,000 pounds of milk. Bulk milk pickup tankers repre- sented the largest portion of samples (3.4 million).Out of these, 356 samples (0.011 percent) tested positive, result- ing in the disposition of 15.9 million pounds of milk Six samples out of 49,226 samples (0.012 percent) were positive in the “other” category, described as milk from milk plant tank/silos, milk trans- port tankers, etc. This resulted in the disposition of 183,000 pounds of milk. No drug residues were found in the 33,511 pasteurized fl uid milk and For more information please visit www.ivarsoninc.com milk products that were tested. 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® 27 NEWS/BUSINESS

DATCP accepting applications through April 13 for Wisconsin dairy processor grants

MADISON, Wis. – The Wisconsin These grants are designed to help a match of at least 20 percent of the _WI/DairyDevelopment.aspx. Department of Agriculture, Trade and them do so.” grant amount. Those with additional questions Consumer Protection (DATCP) is ac- The Dairy Processor Grant is Find application materials at may contact Juli Speck at 608-224-5134 cepting applications through April 13 customizable for each processor https://datcp.wi.gov/Pages/Growing or [email protected]. CMN for its DATCP Dairy Processor Grants. and can be used to hire consultants The grants are intended to foster in- to address a wide range of business novation, improve profi tability and needs including food safety, staff Sysco Corp. acquires Doerle Food Services sustain the long-term viability of Wis- training or modernization. Eligible consin’s dairy processing facilities. applicants must operate a licensed HOUSTON — Sysco Corp. has an- with customers and suppliers and provid- “The demand for quality Wis- dairy processing plant located in Wis- nounced its acquisition of Doerle Food ing impeccable service. We believe these consin dairy products continues to consin that is engaged in pasteurizing, Services, a Louisiana broadline distribu- principles align with Sysco’s vision of grow around the world,” says Kathy processing or manufacturing milk or tor with approximately $250 million in being our customers’ most valued and Schmitt, director of DATCP’s Agri- dairy products. DATCP says recipients annual foodservice distribution sales. trusted business partner.” culture and Food Center. “To meet will be chosen through a competitive Headquartered in Broussard, Louisi- Sysco is acquiring the foodservice the demand, dairy processors need selection process. ana, Doerle Food Services was founded distribution business of Doerle Food to be innovative, effi cient and adapt- A total grant up to $50,000 is avail- in 1950 as a small, local produce dis- Services. Doerle Energy & Marine is not able. They need to be able to meet a able per dairy processor per year. The tributor. Since then, the family-owned part of the transaction. Sysco expects to number of regulatory requirements. dairy processor is required to provide business has grown into a multi-million retain the executive management team dollar broadline distributor, servicing of the foodservice distribution business. parts of a six-state area, including “As part of our strategic M&A Bunge Ltd. acquires IOI Loders Croklaan Oklahoma, Texas, Arkansas, Louisiana, plan, Sysco is focused on fi nding at- Mississippi and Alabama. tractive growth opportunities which WHITE PLAINS, N.Y. — Bunge Ltd. for business-to-business customers “We are excited to welcome Doerle complement or expand the footprint recently announced it has completed in the food processing, industrial and its rich, long history to the Sysco fam- of our core business. The acquisition its acquisition of a 70-percent owner- and artisan bakery, confectionery, ily,” says Tom Bené, Sysco’s president and of Doerle is a great fi t for Sysco and ship interest in IOI Loders Croklaan human nutrition and foodservice CEO. “Doerle has a sterling reputation of reaffi rms our commitment to creating from IOI Corporation Berhad. segments. providing the highest-quality products, value for our customers, associates With Loders, oil solutions pro- The acquired enterprise will cultivating deep, long-term relationships and shareholders,” Bené says. CMN vider Bunge says it will provide a operate within Bunge’s food and comprehensive customer offering, ingredients business as “Bunge from core products to specialties, Loders Croklaan.” CMN

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Induction ceremony Comings and goings … comings and goings Jo Vanhoren has been appointed and objectives with policymakers and president and CEO of Alfa Laval Inc. other stakeholders, as well as assist He also was named president of Alfa with developing IDFA’s legislative goals Laval’s North American “cluster,” and strategies. which includes its sales and service He comes to IDFA from the offi ce organizations in the United States and of U.S. Rep. Jim Costa, D-Calif., where Canada. Vanhoren is responsible for he served as a legislative assistant. leading Alfa Laval in North America, Before that, Grady was a legislative driving growth and expanding market correspondent for U.S. Rep. Jim Mar- share. He is based at the Alfa Laval shall, D-Ga. facility in Richmond, Virginia. Kraft Heinz Co. has announced Vanhoren joined Alfa Laval in 1991 that Chelsee Woodey has joined its as a heat exchanger sales engineer government affairs offi ce based in for Alfa Laval Benelux (Belgium and Washington, D.C. Woodey previously Luxembourg). In 2007, Vanhoren was held positions at the American Frozen named general manager for Alfa La- Food Institute and the International val’s Air Business Center. In 2012, he Dairy Foods Association. was appointed managing director of Somic America Inc. has appointed Photo by Lauren Justice Photography Alfa Laval Iberica (Spain and Portu- LeahNé Thiele to the role of admin- gal). In addition to his role as managing istrative services manager. She will MADISON, Wis. — Fifteen cheese professionals recently were inducted into director of Alfa Laval Iberica, Vanhoren report to Peter Fox, vice president the New World Chapter of The Guilde Internationale des Fromagers March 5 in was named president of the Southern of sales. Madison, Wisconsin, during a ceremony in partnership with the Wisconsin Cheese Europe “cluster” in 2017. Thiele has 30 years of experience Makers Association and Whole Foods Market. These inductees are considered not Borden Dairy Co. has appointed and joins Somic after service as fi nance only experts in cheesemaking, but also experts in the production and preservation Tony Sarsam CEO. Sarsam comes to manager for the Church of St. Odilia. of standards, quality and education of fi ne cheese. Borden with more than three decades Previously, Thiele was the director of Fourteen individuals were recognized at the level of Garde et Jure, including: of experience in the food industry, packaging materials at Delkor Systems John Umhoefer, Wisconsin Cheese Makers Association; Bruce Workman, Edelweiss having held a wide array of positions for nine years and also worked for Creamery; Russell Smith, Dairy Australia; Enda Howley, Ornua Ireland; George at major companies. Ecolab for 12 years, progressing in Crave, Crave Brothers Farmstead Cheese; Kay Schmitz, Kert Henning and Kerry Most recently, Sarsam served as the fi nance department and serving Henning, Hennings Cheese Co.; John Lucey, University of Wisconsin Center for Dairy CEO of Ready Pac Foods Inc. Previ- as fl eet manager. Research; Marc Bates, Bates Consulting LLC; Robert Aschebrock, chief judge, World ously, Sarsam was president of the Carl Garcia has joined Synder Championship Cheese Contest; William Schlinsog, chief judge emeritus, World Nestlé USA Direct Store Delivery Co. Filtration as sales manager for dairy, Championship Cheese Contest; Scott Mericka, Uplands Cheese Co.; and Robert Wills, He came to Nestlé when the company North America. Previously, Garcia held Cedar Grove Cheese Co. One was recognized at the Campagnon level: Norm Mon- acquired Dreyer’s Ice Cream, where he the positions of site director and senior sen, market development specialist, Wisconsin Department of Agriculture. CMN was executive vice president of opera- site director for Glanbia Nutritionals. tions and supply chain. Prior to joining In his new role, Garcia will support Dreyer’s, Sarsam spent 20 years with Synder’s sales strategy and service to CLASSIFIED PepsiCo’s Frito-Lay business. the dairy industry, as well as oversee International Dairy Farmers trial work and validation of several of America (IDFA) has welcomed new membrane products and applica- ADVERTISING Donald Grady to its legislative affairs tions to solve separation challenges team. In his new position, Grady will for Synder’s customers. He is based advocate for IDFA’s legislative policies in Anaheim Hills, California. CMN • CHEESE/DAIRY 12 • CHEESE/DAIRY 12 Dairy promotion board elects new offi cers FOR SALE: 5 YEAR OLD ROSEMONT, Ill. — Leaders of Dairy Dairy Production Stabilization Act of WHITE CHEDDAR Management Inc. (DMI), the National 1983, carries out coordinated promo- Dairy Promotion and Research Board tion and research programs to help • Produced by Master (NDB) and the United Dairy Industry build demand, and expand domestic Cheese Maker Association (UDIA) have announced and international markets for dairy • Sufficient Quantities new offi cers. products. Available The DMI and NDB elections were UDIA offi cers, elected in October, • Call For Pricing held during the February board meet- are: Neil Hoff, Windthorst, Texas ing of DMI. (chair); Allen Merrill, Parker, South DMI officers include: Marilyn Dakota (fi rst vice chair); Tom Woods, Hershey, Cochranville, Pennsylvania Gage, Oklahoma (second vice chair, (chair); Steve Maddox, Riverdale, American Dairy Association); Audrey ­Èän®Êx{ȇxÓn{ For more information please www.cedargrovecheese.com visit www.thefoodconnector.com California (vice chair); David “Skip” Donahoe, Frankfort, New York (second Hardie, Lansing, New York (secretary); vice chair, National Dairy Council); Rick For more information please and Larry Hancock, Muleshoe, Texas Podtburg, Greeley, Colorado (second visit www.cedargrovecheese.com • STORAGE 13 (treasurer). vice chair, UDIA member relations); Jim DMI, which manages the national Reid, Jeddo, Michigan (secretary); and dairy checkoff program, is funded by John Brubaker, Buhl, Idaho (treasurer). the NDB and UDIA. UDIA is a federation of state and NDB offi cers include: Brad Scott, regional dairy farmer-funded promo- San Jacinto, California (chair); Con- tion organizations that provide mar- nie Seefeldt, Coleman, Wisconsin (vice keting programs that are developed chair); Steve Ballard, Gooding, Idaho and implemented in coordination (secretary); and Carol Ahlem, Hilmar, with its members. UDIA is overseen California (treasurer). by a board composed of dairy farmers The 37-member NDB, formed in elected by their respective boards of May 1984 under the authority of the their member organizations. 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® 29 CLASSIFIED ADVERTISING

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For more information please visit www.mdavisgroup.com Cheese Application Expert We help customers produce quality Tetra Pak’s Cheese and Powder Division is looking for an Application Expert Cheddar/ products by providing New, Refurbished, Mozzarella to be based out of our office in Winsted, MN or Windsor, WI. Our Sales team is and Used dairy equipment. growing, and we are now looking for an impact player to join our team. In this position you will support clusters in selling our sub category cheddar/ mozzarella solutions to grow the Engineers on site to design to your needs. company’s Cheese sales and image by satisfying customers and strengthening customer Our products include: relationships. This opportunity offers unlimited career growth with an industry leader. - Holding/ Bulk Tanks - Vats Main Responsibilities: • Secure the business in responsibility through the cluster sales organization in line with the - Cheese Presses / Molds - Butter category and company strategy. Churns • Prepare quotations and technical proposals according customer’s expectations. • Develop support material e.g. business cases, pay-back calculations, presentations for - Processors and mixing tanks customers. • Support the drafting and negotiation of contracts with customers and 3rd party suppliers and seek approval as required for deviations from the norm. Give us a call, send us an email, or drop by for a • Participate in exhibitions worldwide. quote on your projects! • Provide market portfolio requirements input for the Portfolio group. • Identify required training and where possible train market company’s personnel in the ƵůůŵĞƌƐĚĂŝƌLJĞƋƉƚΛŶĞƚŶĞƚ͘ŶĞƚ Cheese product portfolio. We have our own laser and press brake on site • Support trial and testing for selected customers to develop existing or new applications. which helps reduce our lead times! • Contribute actively to the sales strategy and adhere to the company’s work processes. • Interpretation and analyzing customer requirements and communicate the influence of these input parameters on the cheese production solutions and concepts. Qualifications: (920)822-8266 • Bachelor’s degree within Dairy Science, Food Science, Engineering or equivalent level achieved through experience. ǁǁǁ͘ƵůůŵĞƌƐͲĚĂŝƌLJĞƋƵŝƉŵĞŶƚ͘ĐŽŵ • Proficient with MS Office, Excel, Word, and Outlook. • Overall responsible for the quotation including price, performance, scope, delivery. For more information please visit www.ullmers-dairyequipment.com • Make all relevant information available to internal resources providing sales support and manage available cost budget. • The Application Expert – Cheese maintains contacts with his team members and other colleagues about preparing and seeking advice to complete quotations. • The Application Expert – Cheese has contacts with customers together with or without the Market Company to develop, promote and clarify equipment or solutions. • It is necessary for the Application Expert – Cheese to be fluent in English (written and spoken). CHEESE CUTTERS • Travel up to 25% primarily domestic. Tetra Pak is not sponsoring visas for this position. Tetra Pak is not providing relocation THAT for this position. BOOST PROFITS Please submit your application at www.tetrapak.com/career as soon as possible but no later than March 30, 2018. PHONE: FAX: Requisition ID 25741 1-888-2-GENMAC 1-920-458-8316 EOE/M/F/Veteran/Disabled

E-MAIL: [email protected] Tetra Pak, , PROTECTS WHAT’S GOOD are trademarks belonging to the Tetra Pak Group. GENERAL MACHINERY CORPORATION P.O. BOX 717 SHEBOYGAN, WI 53082-0717 For more information please For more information please visit www.genmac.com visit www.cheesemarketnews.com • EQUIPMENT WANTED 2 • BUSINESS SERVICES 3

• FLOORING 4 • PLANTS: SALE/LEASE 5 Please submit your application at www.tetrapak.com/career no later than March 30, 2018 © 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]) 30 CHEESE MARKET NEWS® — March 16, 2018 NEWS/BUSINESS

American Cheese Society releases ‘ACS Cheese and Dairy Product Lexicon and Glossary’

By Mallory Leonard objective in creating its Lexicon and generally considered an attribute or score sheets and glossaries that have Glossary is to codify the terminology a defect, possible causes, synonyms, been created by the ACS Judging and DENVER — The American Cheese used when talking about sensory char- related terms, and photographs when- Competition committee over the course Society (ACS) has created the ACS acteristics and evaluating and selling ever possible.” of the competition’s history. Cheese and Dairy Product Lexicon cheese and fermented dairy products Spira led the project team, which The new compilation was developed and Glossary, a compilation of terms to help encourage industry members included Dr. Stephanie Clark of Iowa in 2017, and it was released on the ACS used in the sensory analysis and techni- to use the same language. State University, Vince Razionale of website as a PDF Feb. 1. The ACS Lexi- cal evaluation of cheese. The lexicon “It is a unique resource, in that it Grafton Village Cheese, Craig Gile of con and Glossary is free to download. and glossary was published to the ACS takes this vocabulary and provides con- Cabot Creamery Cooperative and Bill ACS says its new publication can be website last month. textual information for the reader, along Rufenacht of Dairy Connection Inc. used by anyone working in the cheese in- Assessing, grading, judging, evalu- with the defi nition of each term,” says Together, this team selected the dustry, regardless of role or experience. ating, marketing, and socializing with Sarah Spira, ACS content manager. “We content for the new publication, start- “Our hope is that, through the devel- cheese –– and the varying contexts in have included reference points, styles ing with a focused selection of vetted opment of the ACS Lexicon & Glossary, which these activities happen–– require where an attribute occurs, information technical terminology. The ACS Lexicon cheese industry members can commu- different types of terminology. ACS’s about whether the characteristic is and Glossary is a living document, nicate more readily and clearly about meaning that it can be amended and cheese and dairy products, which will expanded at any time. in turn encourage the production, sale The criteria for terms included in the and consumption of increasingly high- 18,000 Items. 900 Pages. publication are the taste, fl avor, aroma, quality artisan and specialty cheese,” Nelson-Jameson is your source for hard-to-find and texture or appearance can be expressed Spira says. in scientifi c terms, or a consensus has This publication also is listed as specialty items—ms—as well as proprodduuccts you use every day! been reached for the use of the term and a resource for candidates taking the its descriptor. In addition, the cause of the ACS T.A.S.T.E. Test (Technical, Aes- defect or attribute must be scientifi cally thetic, Sensory, Tasting Evaluation), explained. The publication currently which evaluates cheese professionals’ consists of approximately 120 entries. knowledge and skills in the assessment The ACS Lexicon and Glossary of cheese. is the product of more than 30 years To download the ACS Lexicon of work. The terms and defi nitions and Glossary, visit www.cheese included largely are taken and modi- society.org/events-education fi ed from the Technical and Aesthetic /acs-lexicon-glossary. CMN

Albertsons Cos. enters merger agreement with Rite Aid, expects to fi nalize this year

BOISE, Idaho — Grocery retailer common stock, Rite Aid shareholders Albertsons Cos. and drugstore chain will have the right to elect to receive Request our FREE Buyer’s Guide today! Rite Aid recently announced a defi ni- either one share of Albertsons common tive merger agreement under which stock plus approximately $1.83 in cash, privately-held Albertsons will merge or 1.079 shares of Albertsons stock. 1-800-826-8302 • nelsonjameson.com with publicly-traded Rite Aid. Depending on the results of cash/ Under terms of the agreement, in share elections, upon closing of the exchange for every 10 shares of Rite Aid merger, shareholders of Rite Aid will For more information please visit www.nelsonjameson.com own a 28 percent to 29.6 percent stake in the combined company, and current Albertsons shareholders will own a 70.4 percent to 72 percent stake in the com- bined company on a fully diluted basis. Take Our Advice Following the close of the transaction and the share exchange, Albertsons When It Comes Cos.’s shares are expected to trade on the New York Stock Exchange. To Dairy Equipment! Current Rite Aid Chairman and CEO John Standley will become CEO Please call today for a custom quote: (608) 358-3331 of the combined company, with cur- rent Albertsons Chairman and CEO Finding dependable suppliers and selecting the best equipment to begin and/or Bob Miller serving as chairman. The improve your cheese operations can be overwhelming and affect your ROI. Todd M. Martin combined company is expected to be That’s where Dairy Equipment Advisors’ CSE, Chief Advisor comprised of leadership from both 45 years of experience can make a difference! companies and will be dual headquar- Offering… tered in Boise, Idaho, and Camp Hill, • Advice and recommendations on the best type of equipment Pennsylvania. to fit your needs The name of the combined company • Full knowledge of the availability, reliability, effectiveness Dairy Equipment Advisors LLC and performance of the latest technology and innovations 5258 Summer Ridge Drive will be determined by transaction available within the industry save you time and money Madison, WI 53704 close. • Precise project implementation guidance from start to finish 608.358.3331 The transaction has been ap- • You, our client, are the sole focus of our established relationships [email protected] proved unanimously by the boards from across the cheese/dairy industry www.dairyequipmentadvisors.com of directors of both companies. The From product planning to engineering, welding, production, operations, merger is expected to close early in installations and customer service, we understand every detail of improving the second half of 2018, subject to your ROI and finding you the right equipment for your project. the approval of Rite Aid’s sharehold- ers, regulatory approvals and other For more information please visit www.dairyequipmentadvisors.com customary closing conditions. 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® 31 NEWS/BUSINESS

Team of Norwegian investigators develops tool to maintain quality during cheese production WASHINGTON — A team of Norwe- cheese production, which uses “frozen Sciences in Aas, Norway. Each strain’s epsD is slightly different gian investigators has developed a tool batch inoculum.” Unlike traditional The tool is the use of next generation from all of the others, and thus the that could be used to monitor in high “back-slopping” methods, in which sequencing to sequence a gene called strain can be identifi ed from the epsD resolution the changes in culture strain samples from previous cheese are epsD, a protein that manufactures sequence, ASM says. composition during cheese production, used as starter cultures, frozen batch exopolysaccharide, a compound made Additionally, the tool can quantify in order to maintain cheese quality. inoculum ensures that the bacteria, largely of sugars, that sits on the outer the number of epsD sequences from a The research is published in Applied and thus the cheese product, will not surfaces of cells. It is thought to be in- given strain, which enables determin- and Environmental Microbiology, a vary. However, while preventing bacte- volved, among other things, in resisting ing the number of bacteria of that strain journal of the American Society for rial evolution, frozen batch inoculum phage, according to ASM. that are present. Microbiology (ASM). fails to preclude phage evolution. Thus, In the study, the researchers “The loss of abundance, or disap- Dutch-type cheeses, notably Edam phage frequently gain the upper hand isolated more than 200 strains of bac- pearance of an epsD sequence indi- and Gouda, are made using complex on the invariant bacteria. teria from three commercial starter cates that something has gone wrong. starter cultures, and quality frequently Monitoring could offer prompt cultures. From these, they sequenced That could be a phage attack,” Holo fl uctuates due to changes in strain detection of quality problems, and the genomes of 95 strains. They then says. composition within a culture. Quality countermeasures could quickly miti- searched for the most variable gene Holo concludes that bacterio- typically falls when bacterial strains gate the problems, says study author that was present in all strains. phage likely are the ultimate cause in starter cultures become infected by Helge Holo, professor of microbiology The relevant gene was epsD, and of much of the fl uctuation in quality viruses call bacteriophage. for the Norwegian University of Life it was present in 93 of the 95 strains. that occurs in cheese cultures. CMN The report states that this is par- ticularly problematic in industrial

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WCMA member donations boost money raised for UW-River Falls dairy pilot plant project MADISON, Wis. — Wisconsin Cheese “WCMA members recognize the criti- June, is estimated to cost $4 million, with chief operating offi cer, Saputo Cheese Makers Association (WCMA) has an- cal role that colleges and universities play $3.3 million already raised. USA. nounced member donations from Sa- in the development of a skilled workforce Saputo Cheese USA donated $100,000 Klondike Cheese Co. is contributing puto Cheese USA Inc., Klondike Cheese and they are enthusiastically supporting and will join the UW-River Falls Dairy $33,000 to the project. Nasonville Dairy Co., Nasonville Dairy, Chr. Hansen Inc., efforts to provide students with hands-on Plant Advisory Committee, which will of Marshfi eld has donated an additional Eau Galle Cheese and Schuman Cheese- opportunities to learn,” says John Um- allow the company to consult in the $25,000 gift, bringing its total contribu- Lake Country Dairy have boosted its hoefer, WCMA executive director. renovation process, offer placements to tions to $75,000. Chr. Hansen Inc. has second pledge drive for the University of UW-River Falls offers a Food Science graduates, attend workshops and promote pledged $22,500, and Eau Galle Cheese Wisconsin-River Falls Dairy Pilot Plant and Technology major, as well as continu- product development research projects. of Durand and Schuman Cheese-Lake Project to $300,000 raised. WCMA sup- ing education classes focused on pasteuri- “At Saputo, we believe the future is Country Dairy of Turtle Lake each have plier member Ampco Pumps Co. also zation, cheesemaking and food safety. To created by what we do today. Supporting made gifts of $10,000. Ampco Pumps Co.’s is making an in-kind contribution of deliver hands-on experience, the College the UW-River Falls Dairy Pilot Project in-kind contribution of pumps eliminates equipment. of Agriculture, Food and Environmental refl ects our promise to promote practical a signifi cant equipment expense. WCMA itself made an initial project Sciences plans to fully renovate the dairy learning of dairy processing and invest WCMA notes that a gift of any contribution of $100,000 in 2014 and processing plant including new automa- in the next generation of cheesemakers, amount will be gratefully accepted by kicked off the second drive with $100,000 tion, piping and other equipment. The dairy scientists and food safety special- the UW-River Falls Foundation. Finan- in January 2018. construction project, slated to begin in ists,” says Terry Brockman, president and cial contributions can be pledged over the next three years, while equipment contributions must be confi rmed by May 15, 2018. To get involved, call 608-286-1001 or email jumhoefer @wischeesemakers.org. CMN Fonterra Australia announces various plant expansions MT. WAVERLY, Australis — Fonterra Australia recently announced more than AU$165 million (approximately US$132 million) in capital expenditures this fi nancial year at sites in Victoria and Tasmania to increase capacity and meet demand opportunities for dairy. The investment includes new invest- We look at cheese differently. ment of around AU$130 million to put in 500 million liters of additional capacity, and another AU$35 million for a range of annual site improvements as part of its regular capital investment plan in Australia. The funds include: • AU$125 million expansion at Fonterra Australia’s fl agship Stanhope cheese facility in northern Victoria, which will double the size of the cheese plant; • AU$12 million investment in Tas- mania, which includes expansion of its Wynyard cheese plant and an increase in lactose processing capacity at Spreyton; • An AU$7 million expansion at the Darnum nutritionals plant in Gippsland and the installation of two robotic pal- letizers in Bayswater in eastern Victoria to improve effi ciency; and • AU$13 million for projects at Cob- den and AU$8.6 million at Dennington At Deville Technologies we do more than );7;Ѵbˆ;u†Ѵ|u-_‹]b;mb1=oo71†মm]          in western Victoria. just provide cheese processing companies voѴ†ঞomv|_-|or;u-|;;@;1ঞˆ;Ѵ‹-m7         René Dedoncker, managing director with the perfect shred, dice, shave and grate... ;L1b;m|Ѵ‹ĺ);r-u|m;u‰b|_o†u1Ѵb;m|v|o ; of Fonterra Australia, says the company ‰;h;;r|_;‰_oѴ;voѴ†ঞombmlbm7ĺ 1†v|ol7;vb]m|_;voѴ†ঞom|_-|0;v|l;;|v|_;bu  is increasing production capacity to meet rising domestic and global demand =oo71†মm]m;;7vĺĺĺ=oo because we don’t just see cheese, for cheese, whey, nutritionals and but- we see the whole picture. ter. However, he adds that fi lling this extended capacity will necessitate se- curing more supply. Fonterra Australia’s total milk intake now is 2 billion liters FS40 line with powder dispenser, in Victoria and Tasmania. tumble drum and conveyor “Our Australia milk pool has grown by 400 million liters this season, and with this Come see us at: 1.866.404.4545 www.devilletechnologies.com new investment we plan to grow our milk ICTE – April 17-19, 2018 further, which we expect will come through Milwaukee, WI – Booth 801 growth from our existing farmers who wish to grow, coupled with milk from new sup- For more information please visit www.devilletechnologies.com pliers joining Fonterra,” he says. 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])