Volume 40 July 17, 2020 Number 27

INSIDE

® 4 GGuestuest CColumn:olumn: AAdamdam BBrockrock Plant-based alternatives look 7 RRetailetail WATCH:WATCH: MMontchevreontchevre rrollsolls ooutut nnewew to improve taste, functionality fl aavor,vor, iinvitesnvites By Rena Archwamety households where some members eat plant-based lifestyle. The challenge is cconsumersonsumers ttoo meat and dairy and some don’t — who good taste and good function. We can ‘‘TryTry IItt wwithith a MADISON, Wis. — As plant-based are interested in these products. take our technical expertise and apply milk and yogurt alternatives have grown Traditional cheese and dairy com- it against that problem.” LLittleittle GGoat’oat’ in variety and into mainstream markets, panies also are now wading into the Plant-based offerings are growing, non-dairy cheese alternatives remained plant-based sector, serving customers with 58% of the top 100 foodservice 1177 FFrieslandCampinarieslandCampina in mostly natural markets and purchased who have expanded their offerings to chains in the United States offering rrebrandsebrands A DutchDutch by those who could not or chose not to incorporate non-meat and non-dairy plant-based or vegan menu options, ac- consume dairy products. That is chang- alternatives. cording to the 2019 Good Food Institute MMasterpieceasterpiece wwithith ing now, thanks to a range of new prod- Whitehall Specialties, which pro- Restaurant Scorecard. nnewew ppackagingackaging ucts and innovative techniques from both vides processed and analog cheese to Snyder says Whitehall’s NewFields newer specialty brands and established customers across ingredient, foodservice division is partnering with new custom- 2288 OOrnuarnua iinvestsnvests dairy companies. and consumer channels, launched its ers as well as many of its existing clients, “If you went back 3-5 years ago, NewFields plant-based cheese division as there has been a surprising overlap in $$1010 mmillionillion ttoo what you saw was broad distribution in March 2019 and has just introduced those who are interested in both dairy uupgradepgrade ffacilityacility but really a heavy core of vegan con- its new Premier Line that includes Ched- sumers. For traditional consumers, the dar, Mozzarella, American, shredded Turn to NEWFIELDS, page 11 product was very different in taste and Parmesan, grated Parmesan and Blue texture,” says Justin Lambeth, CEO of cheese-style fl avors. Treeline Cheese. “We are innovators in formulat- In the past couple of years the prod- ing processed cheese. As innovators uct quality of plant-based cheeses has in formulating, that spurs innovation dramatically increased, Lambeth says. in plant-based,” says Steve Snyder, Furthermore, there are more “fl exitar- president and CEO, Whitehall Special- ian” consumers — those who are not ties. “We’re serving the same audience vegan but are incorporating more plant- — people who love cheese — but also based foods into their diet, or live in those with a passion for a vegan or CME cheese hits record-high $3 then drops as volatility persists

DGAC releases fi nal Dietary By Alyssa Mitchell ers continue to relay demand is strong,” says USDA’s Dairy Guidelines scientifi c report MADISON, Wis. — Price swings Market News. “Curd producers for cheese at the Chicago Mercan- say buyers are very active. Barrel WASHINGTON — USDA this and leveraging their scientific tile Exchange (CME) continued cheesemakers relay similar notes week released the 2020 Dietary advice as we partner with HHS to this week as Cheddar blocks and say supplies are moving.” Guidelines Advisory Committee’s develop the next edition of the Di- reached a new record high of $3 CME Cheddar barrels settled (DGAC) fi nal scientifi c report, an etary Guidelines for Americans.” per pound Monday before drop- at $2.43 per pound today. objective review of the latest avail- USDA and HHS are accepting ping 34 cents this week to settle Brian Fletcher, vice president able science on specifi c nutrition written public comments on the at $2.66 per pound today. of Rice Dairy, Chicago, notes topics. The report’s evidence- committee’s fi nal report through Dairy market analysts took over the course of the last several based fi ndings will inform USDA Aug. 13. The public also will have the run-up in stride, as CME weeks, the block market has been and the U.S. Department of Health an opportunity to provide oral block Cheddar prices have been very tight. and Human Services (HHS) as they comments on the scientifi c report hitting new highs since summer “I do not believe the market co-develop the 2020-2025 Dietary to the departments at a public began. has long-term support in the $3 Guidelines for Americans. meeting Aug. 11. Still, hitting $3 is “defi nitely a or even $2.50 area,” Fletcher says. “Science-based dietary guid- The International Dairy Foods ‘wow’ moment, especially when “I think we are in a period of time ance is critical to ensuring a healthy Association (IDFA) and Na- considering it happened just 61 where supply has contracted and future for America,” says Brandon tional Milk Producers Federation sessions after the market traded at domestic demand from retail and Lipps, USDA food, nutrition and (NMPF) say they are pleased that $1 per pound,” says Phil Plourd, subcategories of foodservice have consumer services deputy under the DGAC’s fi nal report reaffi rms president of Blimling and Associ- preformed very well. If U.S. prices secretary. “USDA greatly appre- dairy’s crucial role in a nutritious ates, Madison, Wisconsin. maintain these price tiers, relative ciates the high-quality work done diet. “It would be surprising to see to the severely discounted global by this committee comprised of “The U.S. dairy industry is pricing persist up here, but demand market, about 7% of U.S. cheese our nation’s leading scientists and pleased to see that the science has strength has consistently surprised production (that is historically dietary experts. We look forward once again affi rmed the unmatched for weeks,” he adds. exported) will need to fi nd a home to thoroughly reviewing the report health and nutrition benefi ts that “Midwestern cheese produc- domestically.”

Turn to DGAC , page 14 Turn to PRICES, page 14 2 | CHEESE MARKET NEWS® — July 17, 2020 MARKET INDICATORS

Chicago Mercantile Exchange CHEESE FUTURES* for the week ending July 16, 2020 Cash prices for the week ended July 17, 2020 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday July 13 July 14 July 15 July 16 July 17 Fri., July 10 Mon., July 13 Tues., July 14 Wed., July 15 Thurs., July 16 JUL 20 2.566 4,034 2.578 4,036 2.578 4,035 2.574 4,035 2.565 4,036 Cheese Barrels AUG 20 2.461 3,798 2.497 3,842 2.460 3,841 2.385 3,857 2.415 3,882 Price $2.4025 $2.4200 $2.4200 $2.4175 $2.4300 SEP 20 2.167 3,035 2.205 3,053 2.162 3,060 2.087 3,128 2.133 3,131 Change +6 1/4 +1 3/4 NC -1/4 +1 1/4 OCT 20 1.969 2,549 1.999 2,580 1.955 2,601 1.901 2,612 1.950 2,619 NOV 20 1.872 2,590 1.891 2,590 1.860 2,606 1.814 2,617 1.848 2,621 Cheese 40-lb. Blocks DEC 20 1.771 2,409 1.791 2,413 1.774 2,407 1.751 2,425 1.771 2,423 $2.9900 $2.8000 JAN 21 1.731 1,157 1.735 1,157 1.733 1,161 1.720 1,188 1.720 1,188 Price $3.0000 $2.7100 $2.6600 FEB 21 1.723 740 1.731 740 1.728 757 1.728 806 1.728 806 Change +8 1/2 -1 -19 -9 -5 MAR 21 1.726 703 1.732 703 1.732 730 1.736 783 1.736 783 APR 21 1.725 403 1.732 403 1.730 408 1.734 456 1.734 456 Weekly average (July 13-17): Barrels: $2.4180(+.0420); 40-lb. Blocks: $2.8320(+.0535). Total Contracts Traded/ Weekly ave. one year ago (July 15-19, 2019): Barrels: $1.7005; 40-lb. Blocks: $1.7745. Open Interest 933/22,339 285/22,453 443/22,567 821/22,925 300/22,970 Grade A NDM Price $1.0150 $1.0150 $1.0100 $1.0000 $1.0000 CHEESE BLOCK FUTURES* NC NC -1/2 -1 NC Change Fri., July 10 Mon., July 13 Tues., July 14 Wed., July 15 Thurs., July 16 Weekly average (July 13-17): Grade A: $1.0080(-.0170). JUL 20 2.682 68 2.697 68 2.697 68 2.697 68 2.694 68 AUG 20 2.585 53 2.585 54 2.632 51 2.557 51 2.462 51 SEP 20 2.236 23 2.300 23 2.300 23 2.225 23 2.225 23 Grade AA Butter OCT 21 1.951 25 2.043 25 2.043 25 2.043 25 2.043 24 Price $1.7275 $1.7450 $1.6925 $1.6900 $1.6900 NOV 20 1.902 15 2.000 18 2.000 18 1.949 18 1.949 18 +3 3/4 +1 3/4 -5 1/4 -1/4 NC Change Total Contracts Traded/ Weekly average (July 13-17): Grade AA: $1.7090(-.0005). Open Interest 8/199 9/203 10/200 0/200 3/199 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. Extra Grade Whey Price $0.3175 $0.3200 $0.3200 $0.3325 $0.3350 Change +3 +1/4 NC +1 1/4 +1/4 DRY WHEY FUTURES for the week ended July 16, 2020 Weekly average (July 13-17): Extra Grade: $0.3250(+.0325). (Listings for each day by month, settling price and open interest)

Class II Cream (Major Northeast Cities): $2.2565(-.0593)–$2.4446(-.0993). Fri., July 10 Mon., July 13 Tues., July 14 Wed., July 15 Thurs., July 16 JUL 20 32.850 780 32.750 782 32.750 782 33.675 772 33.900 773 Sign up for our daily fax or email service for just $8 a month. Call us at 608-288-9090. AUG 20 30.050 726 30.525 735 30.525 735 30.500 738 31.075 739 SEP 20 31.000 563 32.250 566 32.025 566 31.075 569 31.450 570 OCT 20 32.900 447 33.925 451 33.350 454 33.325 473 33.250 476 NOV 20 34.250 326 34.250 326 33.850 327 33.725 337 34.075 358 DEC 20 33.775 276 33.775 276 33.775 276 34.050 286 34.075 292 Weekly Cold Storage Holdings July 13, 2020 JAN 21 35.725 46 35.725 46 35.725 47 34.500 60 34.525 60 FEB21 36.000 49 36.000 49 36.000 50 36.000 62 35.900 62 On hand Week Change since July 1 Last Year MAR 21 36.025 44 36.025 44 36.025 45 35.000 58 35.125 58 Monday Change Pounds Percent Pounds Change APR 21 36.250 12 36.250 12 36.250 13 35.250 26 35.250 26 Butter 81,695 -191 +72 +0 40,545 +41,150 MAY 21 36.500 18 36.500 18 36.500 19 35.250 32 35.300 36 JUN 21 36.000 9 36.000 9 36.000 10 36.000 22 35.925 22 Cheese 79,513 -245 -831 -1 88,146 -8,633 Total Contracts Traded/ (These data, which include government stocks and are reported in thousands of pounds, are based on reports from Open Interest 103/3,296 28/3,314 13/3,324 199/3,435 50/3,472 a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.)

CLASS III PRICE Dry Products* July 17, 2020 (Dollars per hundredweight, 3.5% butterfat test) YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC NONFAT DRY MILK 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 Central & East: low/medium heat $.9800(-2)-$1.0650(-1/2); 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 mostly $1.0000(-1)-$1.0400. 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 high heat $1.1200(+4)-$1.1500(-10). 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 West: low/medium heat $.9700(+1 1/2)-$1.0925; 2018 14.00 13.40 14.22 14.47 15.18 15.21 14.10 14.95 16.09 15.53 14.44 13.78 mostly $1.0100-$1.0500(+1 1/2). 2019 13.96 13.89 15.04 15.96 16.38 16.27 17.55 17.60 18.31 18.72 20.45 19.37 high heat $1.0800-$1.2200. 2020 17.05 17.00 16.25 13.07 12.14 21.04 WHOLE MILK POWDER (National): $1.6000(+5)-$1.8000. 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: $.3450(+1 1/2)-$.6400; mostly $.4600(+1)-$.5800. email: [email protected] Box 628254, Middleton, WI 53562; Phone 608/831-6002; Alyssa Mitchell, Editor in Chief FAX 608/288-9093. Periodicals postage paid at Madison, (PH 608/288-9090; FAX 608/288-9093) WI. Circulation records are maintained by Quarne Publishing POSTMASTER: WHEY POWDER email: [email protected] LLC, P.O. Box 628254, Middleton, WI 53562. Send address changes to Cheese Market News®, Subscriber Central: nonhygroscopic $.2500(-3)-$.3600(+1/2); Rena Archwamety, Managing Editor Services, P. O. Box 628254, Middleton, WI 53562; Form mostly $.3100-$.3350(-1/2). (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002. All rights email: [email protected] West: nonhygroscopic $.2375(-1 3/4)-$.4000; reserved under the United States International and Pan- mostly $.3200(-1)-$.3700. Trina La Susa, Assistant Editor American Copyright Conventions. No part of this publication (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.3200-$.3675(-1/4). email: [email protected] in any form or by any means, mechanical, photocopying, Kate Sander, Editorial Consultant electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.2500(-2)-$.2800(-1). (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): $.7000-$1.0900(-3); REGULAR CONTRIBUTORS ® ® News . Cheese Market News does not endorse the products mostly $.7600(-3)-$1.0275. Creative Business Services, Dairy Council of California, of any advertiser and does not assume and hereby disclaims INTL FCStone, HighGround Dairy, International Dairy Foods any liability to any person for any loss or damage caused by Association, Mike McCully, National Milk Producers errors or omissions in the material contained herein, regard- DRY BUTTERMILK Federation, Rice Dairy, John Umhoefer, Edward Zimmerman less of whether such errors result from negligence, accident (FOB)Central & East: $.9800(+3)-$1.1000(+5). ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2020 by Quarne Publishing LLC. (FOB) West: $.8500-$1.0200; mostly $.9000-$.9500. 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 $3.4975-$3.7900; Acid $3.8000-$3.9000. 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. July 17, 2020 — CHEESE MARKET NEWS® | 3 NEWS / BUSINESS MARKET INDICATORS Foremost Farms puts Baraboo headquarters up for sale; looks to lease smaller space We look at cheese differently.

BARABOO, Wis. — Foremost Farms not looking to invest in further real USA recently put its Baraboo, Wisconsin, estate for a headquarters but will look headquarters up for sale as the company for opportunities to lease professional is looking to lease a smaller offi ce space. offi ce space once a sale is made. “Over time, our employee numbers “The intent of selling the build- have decreased, and we have signifi - ing is to right-size the offi ce space cantly more building than we need for we work in,” Lindner says. “Once a our headquarters-based employees,” says sale is made, there will be a transi- Sydney Lindner, director of communica- tional period from the current build- tions, Foremost Farms. “The upkeep and ing to a new work location within ...because we don’t just capital that is required to maintain the cur- commuting distance. The furthest see cheese, we see the rent building is prohibitively expensive.” locations we are considering are the whole picture. 1.866.404.4545 www.devilletechnologies.com Lindner notes Foremost Farms is Middleton and Madison areas.” CMN Maytag Dairy Farms passes SQF Level 3 audit For more information please visit www.devilletechnologies.com NEWTON, Iowa — Maytag Dairy and systems throughout a facility in Farms recently announced it has passed the food manufacturing sector. the independent Safe Quality Food Maytag Dairy Farms has been CME FUTURES for the week ended July 16, 2020 (SQF) Level 3 certifi cation inspection crafting artisan Blue cheese in Class III Milk* audit. This certifi cation ensures the itsNewton, Iowa, production facility Fri., July 10 Mon., July 13 Tues., July 14 Wed., July 15 Thurs., July 16 highest level of operation standards for nearly 80 years. CMN JUL 20 24.20 6,558 24.34 6,548 24.34 6,561 24.31 6,572 24.23 6,570 AUG 20 23.04 5,485 23.40 5,569 23.09 5,636 22.34 5,815 22.69 5,942 SEP 20 20.28 3,618 20.71 3,712 20.23 3,763 19.48 3,775 20.03 3,805 RETAIL PRICES (Consumer Price Index*) Percent change versus OCT 20 18.51 2,501 18.76 2,519 18.40 2,587 17.85 2,614 18.32 2,647 June 2020 1 mo. 6 mo. 1 year 2 years NOV 20 17.57 2,026 17.73 2,036 17.44 2,042 17.01 2,060 17.37 2,060 Cheese & related products DEC20 16.64 1,627 16.85 1,647 16.63 1,647 16.42 1,643 16.64 1,649 242.237 -0.2 +3.3 +6.1 +4.9 JAN 21 16.40 650 16.48 658 16.31 661 16.19 677 16.20 681 Dairy & related products 228.437 -0.8 +2.9 +5.1 +5.7 FEB 21 16.35 596 16.44 596 16.39 599 16.25 604 16.17 607 All Food 269.770 +0.5 +3.8 +4.5 +6.5 MAR 21 16.35 588 16.35 592 16.32 598 16.32 611 16.30 611 APR 21 16.40 339 16.39 339 16.36 344 16.32 344 16.32 343 *Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100. Total Contracts Traded/ Open Interest 3,138/24,888 1,999/25,140 1,529/25,379 1,564/25,667 1,967/25,871

International Dairy Markets July 17, 2020 Class IV Milk*

Fri., July 10 Mon., July 13 Tues., July 14 Wed., July 15 Thurs., July 16 Western Europe JUL 20 14.04 968 14.03 968 14.03 968 13.99 968 13.82 968 Butter: 82 percent butterfat $3,725(+150)-$3,950(+225). AUG 20 14.45 923 14.35 937 14.51 957 14.42 967 14.23 983 Butteroil: 99 percent butterfat $4,675(+750)-$4,850(+450). SEP 20 14.72 746 14.72 761 14.85 761 14.68 790 14.62 815 Skim Milk Powder: 1.25 percent butterfat $2,375(-50)-$2,525(-50). OCT 20 15.03 706 15.07 714 15.07 714 14.92 714 14.86 715 NOV 20 15.31 494 15.31 494 15.31 488 15.07 488 15.07 488 Whole Milk Powder: 26 percent butterfat $3,025(-25)-$3,200(+25). DEC 20 15.50 404 15.50 404 15.53 398 15.25 396 15.25 396 Whey Powder: Nonhygroscopic $775(-25)-$1,025(+25). JAN 21 15.73 251 15.73 251 15.73 251 15.69 251 15.53 251 FEB 21 15.83 202 15.83 202 15.83 202 15.83 202 15.81 202 Oceania MAR 21 15.96 195 15.96 195 15.96 195 15.96 195 15.96 195 Butter: 82 percent butterfat $3,700(+100)-$3,800(+100). APR 21 16.00 182 16.00 182 16.00 182 16.00 182 16.00 182 MAY 21 16.05 179 16.05 179 16.05 179 16.05 189 16.05 189 Cheddar Cheese: 39 percent maximum moisture $3,700(+125)-$4,200(+150). Total Contracts Traded/ Skim Milk Powder: 1.25 percent butterfat $2,675(+100)-$2,875(+150). Open Interest 35/5,447 139/5,484 46/5,492 247/5,627 56/5,669 Whole Milk Powder: 26 percent butterfat $2,950(+200)-$3,525(+650). Cash-Settled NDM* South America Skim Milk Powder: 1.25 percent butterfat $2,650(+50)-$2,750(+50). Fri., July 10 Mon., July 13 Tues., July 14 Wed., July 15 Thurs., July 16 102.000 1,470 101.750 1,470 Whole Milk Powder: 26 percent butterfat $2,900(+150)-$3,250(+175). JUL 20 101.500 1,470 100.975 1,476 99.875 1,478 AUG 20 103.000 1,384 104.500 1,418 104.250 1,441 103.025 1,451 103.000 1,458 Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. SEP 20 106.500 1,385 107.950 1,418 107.475 1,424 105.900 1,433 106.150 1,431 To convert to price per pound: divide price by 2,204.6 pounds. OCT 20 108.450 1,058 109.600 1,060 109.225 1,065 108.350 1,032 108.050 1,028 NOV 20 110.500 845 111.000 848 111.475 850 110.050 856 110.000 865 DEC20 112.150 1,018 112.875 1,017 113.500 1,007 112.250 1,015 112.500 1,036 National Dairy Products Sales Report JAN 21 113.975 277 114.675 277 115.375 304 114.225 298 113.775 299 FEB 21 114.725 213 115.750 229 115.925 241 115.000 241 114.750 242 For the week ended: 7/11/20 7/4/20 6/27/20 6/20/20 MAR 21 115.700 234 115.975 234 116.100 237 115.500 231 115.500 231 APR 21 116.250 42 117.000 42 117.000 42 116.000 39 116.000 39 Cheese 40-lb. Blocks: Total Contracts Traded/ Average price1 $2.6358 *$2.5946 $2.5328 $2.4284 Open Interest 208/7,998 214/8,085 218/8,153 360/8,149 122/8,184 Sales volume2 12,666,650 *12,392,537 11,066,799 11,023,308 Cheese 500-lb. Barrels: Cash-Settled Butter* 1 $2.5496 $2.5190 $2.4980 $2.4047 Average price Fri., July 10 Mon., July 13 Tues., July 14 Wed., July 15 Thurs., July 16 Adj. price to 38% moisture $2.4228 $2.3927 $2.3748 $2.2867 JUL 20 1,570 174.000 1,572 175.000 1,572 173.025 1,577 174.000 1,578 2 12,377,149 11,230,606 12,853,438 11,215,598 172.500 Sales volume AUG 20 176.500 1,588 179.450 1,570 182.225 1,554 179.500 1,569 176.500 1,571 Moisture content 34.76 34.73 34.78 34.80 SEP 20 178.125 1,363 181.025 1,378 183.000 1,386 180.750 1,390 178.750 1,391 Butter: OCT 20 181.500 1,219 182.275 1,238 184.250 1,242 182.725 1,288 181.250 1,278 Average price1 $1.8104 *$1.7988 $1.8244 $1.8427 NOV 20 183.475 1,112 184.275 1,135 185.500 1,135 183.500 1,155 181.500 1,176 Sales volume2 3,434,027 *1,753,529 2,415,546 2,890,749 DEC 20 183.050 1,002 184.525 1,002 186.500 1,006 185.625 1,020 180.500 1,018 JAN 21 187.000 248 187.000 248 189.300 272 185.000 306 182.500 324 Nonfat Dry Milk: FEB 21 188.000 450 187.000 455 188.025 455 188.025 461 185.500 461 1 Average price $0.9675 *$0.9763 $0.9583 $0.9202 MAR 21 188.000 153 188.000 153 189.000 153 188.000 167 188.000 168 Sales volume2 16,502,301 *15,338,763 18,118,531 *17,216,750 APR 21 190.000 92 190.000 92 190.275 92 190.275 95 190.275 95 Dry Whey: MAY 21 193.000 101 193.000 101 193.000 102 193.000 105 193.000 105 97 105 Average price1 $0.3467 *$0.3341 $0.3648 $0.3553 JUN 21 190.000 97 190.000 192.025 97 192.500 105 191.500 JUL 21 198.250 23 198.250 23 198.250 23 198.250 23 198.250 23 Sales volume2 5,722,197 *5,368,521 4,993,473 6,972,651 Total Contracts Traded/ */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Open Interest 114/9,040 137/9,086 100/9,111 400/9,283 591/9,315 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Reported in pounds. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. 4 | CHEESE MARKET NEWS® — July 17, 2020

GUEST COLUMNIST CMN Exclusive!

who make up those organizations, with the outbreak. have had to make drastic changes to 4. Balance Is Critical — Change Perspective: their daily routine. Organizational is complex and requires systemic Dairy Marketing and cultural change often go hand in thinking; it is not something that hand — you can’t have one without can be done in a silo. Organizations Adam Brock is director of food safety, the other. often approach a change in one of quality and regulatory compliance for Enter change management. This four ways: (1) they focus on chang- Dairy Farmers of Wisconsin, Madison, concept is old, but it is still effective, ing only processes, (2) they focus Wisconsin. He is a guest columnist for and there is a need for the industry on changing only people, (3) they this week’s Cheese Market News®. to look at change management in a try to do both at the same time, but new light, one that is less siloed and they do it too fast, and (4) they do it extends beyond the walls of your because someone else did it. Every individual organization. Here are situation is different and will require fi ve tips to aid in transformational a unique balance. change: 5. Kaizen Will Drive Change — 1. Do Your Homework — Make Kaizen can be roughly translated sure you ask all the tough questions as “change for better” in Japanese. Creating culture that supports change before you initiate the change. A Most individuals have come to know starting point could be “Why does Kaizen as continuous improvement When I say the word “culture,” ent meanings to different people, but this need to change?” or “How did or even the “1% better each day” what picture pops into your mind? the one constant with culture is that we get to where we are today?” If you philosophy. Holding a Kaizen Event Many of you will immediately think it tends to change over time. cannot clearly answer your reason for is a great idea, but it does not lead about starter cultures — those won- The past several months have change, your change management to long-term, sustainable change. derful microorganisms that we add been challenging for the dairy program will not be set up for success. Change for the better must become to milk in order to get a desired end industry. Many companies have A recent example was just a few part of your culture. product such as yogurt or cheese. had to adapt plans in some way, months ago when COVID-19 took We saw these concepts in action Others will think about the culture and almost every segment of the us all by surprise. At Dairy Farm- at Dairy Farmers of Wisconsin as of an organization. And last but not supply chain had to deal with some ers of Wisconsin (DFW) we asked soon as the pandemic hit. least are those individuals in qual- sort of bottleneck. Life at home has ourselves these kinds of questions Despite the quick move to remote ity and food safety who are familiar been upended for many individuals and adapted our marketing efforts to working, our team rapidly ramped up with terminology such as “culture both in Wisconsin and across the ensure that we were effectively com- efforts to keep the milk moving and of quality” or “food safety culture.” globe. The end result is that most municating with our stakeholders and pivoted tactics to increase consum- Yes — the word “culture” has differ- organizations, and the individuals optimizing farmer dollars. Doing this ers’ appetites for Wisconsin dairy up front led to more effi ciencies and during quarantine. Leadership buy better success later on. in and a proactive approach helped 2. Leadership Must Paint the Big us achieve some of our highest Picture — It goes without saying marketing results to date, includ- that leadership must be invested in ing increased sales, $40 million in change management. They must also earned publicity and over 1 million be able to paint the big picture for page views of recipe content on stakeholders and society at large. WisconsinCheese.com. This requires truthful, effective Whether it is marketing, logistics communication. Failure to connect or regulatory work, these concepts each piece of the change manage- are applicable to all of us in the ment puzzle results in confusion, industry, and part of a larger Food resistance and failure. Safety Culture presentation that The leadership team at DFW will be available via webinar this clearly communicated the need to fall through the American Cheese stay focused on key projects during Society (ACS). Now that the an- COVID. Frequent staff meetings nual ACS conference has moved kept everyone aligned with the big online, be sure to attend the virtual picture in mind. member meeting Aug. 23. Marianne 3. Switch Your Cultural Mindset Smukowski will be honored with the from Reactive to Proactive — Both Lifetime Achievement Award, Ari individuals and organizations tend to Weinzweig will provide us some be reactive, simply by habit. What insight on leadership skills and Pat happens when there are pathogens in Polowsky will engage us with “bites” a fi nished product that is distributed of cheese knowledge. We may not to consumers? A recall. What hap- be able to meet in Portland this year, pens when you’re stuck in traffi c? but we’ll still be able to partake in Wisconsin is one of those places that does one thing You sigh. the event in an extended format for better than anyone else anywhere. We’ve been making Proactive thinking is critical to several months! cheese in Wisconsin for over DZǷǵ years, which may be change management for two reasons. As the dairy industry moves one reason we win so many awards for it. It’s what First, it forces you to consider all into the second half of 2020, it happens when a whole state dreams in cheese. outcomes for an action, and second, is imperative that we continue to it forces you to realize that there are work together to ensure the suc- some things you simply can’t control. cess of our farmers, processors Awareness and acceptance of these and all our global stakeholders. two universal truths goes a long way Change is inevitable, but if done in shifting from a reactive mindset truthfully, thoughtfully and for to a proactive mindset. the right reasons, it will stand WisconsinCheese.com DFW had enough foresight to the test of time. CMN ensure that a basic business conti- nuity program was in place for the The views expressed by CMN’s organization. While it was adapted guest columnists are their own opin- for the situation, the basic plan al- ions and do not necessarily refl ect For more information please visit www.wisconsincheese.com leviated some of the stress associated those of Cheese Market News®. July 17, 2020 — CHEESE MARKET NEWS® | 5 NEWS / BUSINESS Chr. Hansen Inc. launches science-based online platform on probiotics in the United States MILWAUKEE — Chr. Hansen Inc., healthcare professionals with inspi- probiotics and the probiotic strains the Milwaukee-based subsidiary of rational and educational content on and solutions offered by Chr. Hansen. “As a leader in the the Chr. Hansen Group, has launched probiotics and the human microbiome. The content of The Probiotics Institute probiotics industry we The Probiotics Institute, a new online The initiative sets out to provide currently only targets U.S. audiences. platform providing consumers and relevant and engaging content on “It is our ambition that The Probiot- want to demonstrate ics Institute will foster the interaction Chr. Hansen Inc.’s of users and become a natural forum Farmer lawsuit alleges racketeering by DFA of reference and interaction for health commitment to public WEST EDMESTON, N.Y. — Attor- from dairy farmers. care professionals and science com- education and increase ney and dairy farmer Joshua D. Harr The plaintiffs in the suit ask that munities,” says Andrew Scorey, senior awareness about recently fi led a lawsuit against board the defendants from DFA be liable vice president for human health, Chr. members and staff of Dairy Farmers for damages for racketeering, that Hansen. probiotics.” of America (DFA) in the U.S. District the court order the receivership and “We know that health care pro- Court for the Northern District of subsequent divestiture of all process- fessionals and consumers have to Andrew Scorey New York, alleging racketeering and ing operations or interests owned or distinguish reliable evidence from CHR. HANSEN INC. asking that DFA be dissolved. controlled by DFA, that DFA be dis- many confl icting scientifi c studies The suit was fi led June 22 on solved with any equity returned to of varying quality. We want to help behalf of a number of dairy farm- its member farms and that the court them make informed choices in the ers as well as New York Animal award other damages, costs and probiotic jungle. We will do this by ing visitors will be able to see what is and Farm LLC, a dairy supply attorneys’ fees. providing high quality content on The new and be inspired to read more, the business. The suit alleges that the When asked for comment, DFA Probiotics Institute, also relevant for company says. dairy farmers’ milk income has said it is aware of the lawsuit and that customers, journalists and bloggers “As a leader in the probiotics in- been reduced or eliminated and it is “ridiculous and without merit.” needing information, scientifi c data or dustry we want to demonstrate Chr. the dairy supply business’ revenue “It is yet another frivolous fi ling educational content within the fi eld of Hansen Inc.’s commitment to public stream has been injured by DFA’s and allegation the plaintiffs’ attorney, probiotics,” Scorey says. education and increase awareness racketeering. Joshua Harr, has made in relation to The Probiotics Institute is designed about probiotics, based on our scien- According to the lawsuit, DFA DFA and the dairy industry, as he to give visitors the optimal user expe- tifi c approach to research and innova- allegedly conducted three main acts searches for others to support his per- rience. The front page will give new tion,” Scorey says. of extortion: pressuring dairy farm- sonal agenda,” says Monica Massey, visitors a clear understanding of what For more information, visit ers to sign in support of a settle- executive vice president and chief The Probiotics Institute is and what https://www.theprobioticsinstitute. ment related to a 2014 antitrust case; of staff, DFA, who is among those information they can fi nd, while return- com/en. CMN obtaining a controlling share of the named in the lawsuit. nation’s milk supply; and controlling “It is unfortunate that farmer the nation’s largest dairy process- time and money must now be spent ing network, Dean Foods. The suit defending claims made by someone alleges DFA’s takeover of substan- with an agenda to try to dismantle tially all of Dean Foods’ assets after the cooperative,” she says. “We are its bankruptcy left plaintiffs with proud of our dedicated farmer lead- hundreds of millions in losses. It also ers and staff who work hard every alleges DFA was fi nancially able to day to bring value to DFA’s fam- undertake its purchase of Dean Foods ily farm-owners across the coun- due to income and assets obtained try. We will vigorously defend through extortion of milk income them in this lawsuit.” CMN Kraft Heinz to start 5-year, $48 million project to improve facility in Springfi eld, Missouri SPRINGFIELD, Mo. — Kraft of the company’s most recognizable Heinz is investing in its Springfi eld, products, including Kraft American Missouri, manufacturing facility as Singles, Kraft Natural Cheese and part of a 5-year, $48 million project Kraft Macaroni & Cheese. to enhance its manufacturing opera- The company made a major capi- tions and capacity. Kraft Heinz cur- tal investment in 2012 to modernize rently employs 950 people in the production and upgrade technology Springfi eld region, and this is the and equipment, and another large third major capital investment in the investment in 2016 along with the facility over the last several years, creation of 109 new jobs. according to the Springfi eld Area Springfi eld’s Partnership for Eco- Chamber of Commerce. nomic Development has worked with “Kraft Heinz has a rich history in Kraft Heinz leaders to access incen- the Springfi eld area, manufacturing tives like Chapter 100 industrial some of the nation’s most iconic and bonds from the City of Springfi eld beloved brands,” says João Araujo, and Community Economic Develop- senior vice president and head of ment Rider incentive from City Utili- U.S. operations, Kraft Heinz Co. ties. “We are thrilled to continue build- “Kraft Heinz is a long-valued ing on the success and growth we’ve member of the Springfi eld commu- experienced in Springfi eld by further nity,” says Springfi eld Mayor Ken investing in our facility and the com- McClure. “We are grateful for Kraft munity.” Heinz being an outstanding employ- Since 1954, Kraft Heinz has oper- er and for this additional investment ated from the Springfi eld manufac- that will contribute to Springfi eld’s turing facility, which produces some growing economic vitality.” CMN For more information please visit www.chr-hansen.com 6 | CHEESE MARKET NEWS® — July 17, 2020

GUEST COLUMNISTS CMN Exclusive!

and some will by sheer fortitude. its weekly produce boxes. She also But whether large or small, cheese- reached out to the owners of Olympia Perspective: makers have equal access to one impor- Provisions, who make highly regarded Industry Issues tant sales tool: virtual. By connecting charcuterie and are owners of popular maker, monger and consumer directly eateries in the Portland, Oregon, area. Laura Werlin, whose particular expertise (and safely), virtual presentations and Olympia’s mail-order business was is American cheese, is the author of six virtual tastings increase engagement already well established, so it agreed books on cheese. Her primary focus and and most importantly, sell cheese. to add cheese to its charcuterie boxes passion is bringing awareness of American Even beyond that, they offer feel-good and see what happened. Perhaps un- artisan cheese, which she does by way of moments at a time when those are in surprisingly, the combination of meat cheese and wine presentations at food great demand and short supply. They and cheese was a winner. Marcus’s and wine festivals and as an instructor at also provide guidance to others look- business hasn’t exactly taken off, The Cheese School of San Francisco. ing to keep their businesses afl oat. but she hasn’t had to lay off any Janee’ Muha, a longtime cheese- of her staff of four. Most impor- monger and proprietor of The Mobile tantly, she continues to make cheese. Monger and TheMobileMonger.com, The bigger message is that the recently started the Maker Series. She video format — one that people can Virtual a key sales tool in trying times wanted to feature cheesemakers she view anytime on Muha’s website — knew because she fi gured that if she brings the cheesemaker’s story directly Editor’s note: This column is the National Sales Manager Liza Ka- gave them a voice, maybe she could to the device of the consumer who fi rst of a 3-part series. Look for part 2 plansky said she had never worked drum up a little business for them. may be inspired to support that chee- in next week’s issue of Cheese Market as hard in her life, cold-calling retail- One such interview was with semaker by purchasing their cheese. News. ers she had not worked with before, cheesemaker Sarah Marcus, owner Because the virtual world is the reaching out to large chains, big box of Briar Rose Creamery in Dundee, only truly safe access anyone cur- When much of American busi- stores and anyplace else that might Oregon. In the interview, Marcus rently has to interactive activities, ness came to an abrupt halt in April, be interested in the Littles’ cheese. plainly lays out her lockdown journey. some entities have embraced it with Thomasville, Georgia’s, Sweet Grass Some days, she said, she wasn’t sure “First, I cried,” she says, when gusto. Dairy Farmers of Wisconsin Dairy — owned by Jessica Little with she was going to make it through. speaking about the sudden diminu- (DFW) has pretty much turned the her husband and cheesemaker Jeremy Multiply stories like these countless tion of business. “And then I had virtual concept into an art form by Little — sent out a plaintive letter. In numbers of times and you’ll begin to to fi gure out how to keep going.” tapping into its considerable fan base it, Jessica Little said the company’s get the picture of the struggle American The interview not only took us called Cheeselandia and organizing distribution business, which included artisan cheesemakers continue to face through her diffi cult journey (which virtual cheese tastings. DFW Direc- restaurants, hotels, country clubs and as a result of the pandemic. As restau- continues), but it also gave the tor of Events and Public Relations caterers among others, had fallen off rants, hotels, amusement parks and oth- greater cheesemaking community new Rachel Kerr says DFW’s desire was to 70% overnight. The one bright spot, she er outlets for cheese open, then close, ways to think about selling cheese. have as close to an in-person experi- said, was e-commerce and mail order, then re-open, the seesaw movement In Marcus’s case, that included ence as it could in the virtual space. which was saving them — for now. of the American economy is taking joining forces with a local Community “The way we interacted changed This sudden plummet kicked the cheesemakers right along with it. Some Supported Agriculture organization, overnight. We took advantage of Sweet Grass Dairy team into action. won’t make it, some already haven’t, which began including her cheese in Turn to WERLIN, page 15

If you’re a dairy farmer and your billion pounds of milk was depooled milk is pooled under the federal milk in Federal Order 30. Depooling this Perspective: marketing order (FMMO) system, you much milk in essence took about $92 Dairy Pricing should want to see negative PPDs. million out of the pool. Why? A negative PPD means com- Why do I have a problem with de- Dick Bylsma is milk sales director of modity prices — particularly Cheddar pooling? If you understand the dynam- the National Farmers Organization, cheese — have moved up so fast that ics of the process, you understand that which markets milk for American the FMMO system couldn’t handle depooling simply removes money from dairy farmers in the Northeast, it. A large negative PPD means that farmers’ milk checks and allows the Midwest and California. He is a guest commodity cheese prices have risen processor or handler to keep it. First, columnist for this week’s Cheese signifi cantly and rapidly. The bigger the Class III milk price is determined Market News®. the negative PPD, and the more of by a survey of cheese prices in the them you see, the higher the overall marketplace. If we allow depooling milk price is. From a dairy farmer’s by cheesemakers, are we not giving standpoint, negative PPDs are good! them a windfall profi t? The ratio be- Technically, a negative PPD hap- tween the Class III milk price and their pens when the cheese price moves up cheese selling prices stays the same; The misunderstood negative PPD fast in a short period of time. Because all depooling does is lower their milk Cheddar prices are the biggest part of costs and reduce what the farmer gets When dairy farmers begin receiv- Federal Order 30 was -$3.81, and it the economic formula that USDA uses in relationship to the current market. ing settlement checks for June 2020 was the lowest of the negative PPDs. to calculate monthly Class III milk For depooled milk, cheese plants — milk sales, that month’s Class III milk California’s PPD was -$7.91. That will prices, this scenario caused the Class III both privately-owned and cooperative- price, the price for milk used in cheese certainly get your attention when you price to move above what the blended owned — may pay what they want, production, will have spiked $8.90 per open your milk check. But it’s wrong price was of all the other classes of while recognizing local competing hundredweight over May. The June to blame the negative PPD. Rather, the milk in the order in that month. milk prices. Our milk class pricing 2020 Class III came out at $21.04, bad guy involved in spiking Class III • Depooling — the real problem formulas establish what the farmer signifi cantly above the May 2020 Class prices is the practice of plants depool- There is one issue that I fi nd ex- should receive from the current com- III price of $12.07 per hundredweight ing manufacturing milk from monthly tremely unsettling about such situ- modity prices. But depooling totally for farm milk testing 3.5% milkfat. federal milk order pools. ations. Whenever we have negative disrupts that relationship. Despite that predictable, huge spike For some reason, negative PPDs PPDs, we see large amounts of milk Secondly, the only reason a cheese between the May and June 2020 Class make most dairy people cringe. Many depooled from some federal milk manufacturer or handler selling to a III prices, dairy farmers will be asking dairy marketing personnel admit orders. Under current federal order cheese manufacturer pools this milk where the money is. The negative PPD they’d rather have hemorrhoid surgery pooling provisions, handlers have the in the fi rst place, is because normally (producer price differential) will stick than explain to a dairy farmer about right to depool or disassociate any milk they draw money out of the pool. If out on milk check stubs like a very negative PPDs. That has always been going into a non-pool plant from the you benefi t when the other guy’s milk sore thumb. June’s negative PPD in a mystery to me. market. I estimate that as much as 2.4 Turn to BYLSMA, page 15 July 17, 2020 — CHEESE MARKET NEWS® | 7

Cheese Market News® Retail WATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE

Montchevre rolls out new fl avor, invites consumers to ‘Try It with a Little Goat’

By Rena Archwamety at its current facility in Wisconsin. Now owned by Saputo Inc., Montchevre LINCOLNSHIRE, Ill. — The has become the leading brand of goat Montchevre brand is well-known for cheese in the United States. its fresh goat cheese, with 13 differ- “Since its conception, the brand’s ent fl avored varieties in addition to portfolio has expanded and diversifi ed its popular Plain Fresh and Original greatly — from its wide selection of Crumbles. plain and trending fl avored fresh logs This spring, the Montchevre brand to its aged and specialty goat Cheddar launched its newest fl avor, Blueberry and Feta varieties, there is something Lemon. The award-winning fl avor for everyone who’s willing to give puts a “tangy twist” on the popular goat cheese a try. The brand also offers Blueberry Vanilla fl avor, says Jenny some of the only organic goat cheese Englert, marketing manager-retail deli, offerings available in the marketplace Saputo Cheese USA Inc. under the label Coeur De Chevre,” “Hand-rolled in wild blueberries Englert says. and infused with lemon zest, this fresh The Montchevre brand also has goat cheese is perfect for snacking, a long history of winning awards picnics and cheese boards all summer for its cheeses. Kiss My Ash — a long,” she says. soft-ripened goat cheese enrobed Photo courtesy of Saputo Cheese USA in vegetable ash — three times has NEW FLAVOR — Montchevre this spring launched its newest fl avor, Blueberry Lemon. Hand-rolled “Hand-rolled in taken home the Super Gold at the in wild blueberries and infused with lemon zest, this fresh goat cheese is ideal for snacking, picnics World Cheese Awards. Montchevre’s and cheese boards all summer long, according to the company. wild blueberries and Original Goat Cheese Crumbles and its Plain Rondin fresh goat milk cheese infused with lemon zest, both have won fi rst-place awards vite and inspire consumers to unlock To bring fresh thinking to goat this fresh goat cheese in the U.S. Championship Cheese the potential of goat cheese and use cheese applications, the brand has Contest. The brand’s Garlic & Herb it to make food a little more exciting, teamed up with food experts such is perfect for snacking, fresh goat cheese log was awarded bringing new consumers into the goat as Gaby Dalkin from “What’s Gaby picnics and cheese boards second in its category at the World cheese category. Cooking,” Jocelyn Delk Adams of all summer long.” Championship Cheese Contest, and “Grandbaby Cakes,” Mike Greenfi eld Montchevre has won numerous other “It is important for us of “Pro Home Cooks” and Josh Snyder. awards for its goat cheeses. Fans will be able to fi nd recipes and Jenny Englert The Plain Fresh Log is the brand’s to not only educate more on their blogs and social media SAPUTO CHEESE USA top seller, as it is versatile whether consumers about goat channels all year long, including many consumers enjoy it with crackers for a recipes to provide inspiration for spe- The Blueberry Lemon flavor snack or use it as an ingredient for cook- cheese and its many cifi c holidays or occasions. originally was developed for and sold ing and baking, Englert says. Among uses, but also provide “This year, we are aiming to inspire within the foodservice channel. After the brand’s fl avored goat cheeses, its consumers to think about goat cheese the fl avor won fi rst place at the 2019 most popular include Garlic & Herb, them with a variety of in new and exciting ways beyond the World Dairy Expo Championship Honey and its award-winning Blue- fl avors and formats to cheese board,” Englert says. “Whether Dairy Product Contest, Montchevre berry Vanilla. Montchevre Original it be at breakfast as a topping on decided to bring the fl avor into retail Crumbles also are very popular as a make their meals pancakes to make them a little more and give consumers the opportunity convenient topping for salads and dips, more interesting.” savory, atop guacamole or mixed into to enjoy it at home. Englert adds. your favorite dip recipe to give the While goat cheese continues to original a little twist or incorporated “Despite its summer seasonal rel- Jenny Englert evance with its crisp citrus and fresh become more popular, Englert says into a new dessert for an extra sweet berry fl avor, it’s likely to quickly be- Montchevre recognizes there are many SAPUTO CHEESE USA and tangy bite, the possibilities and come an everyday favorite, just like U.S. consumers who remain unfamiliar fl avor potential is endless.” our Blueberry Vanilla fresh goat cheese with cheese products that are not from “With its new advertising cam- As the brand’s familiarity and reach log, which has consistently been one dairy cows. paign, the Montchevre brand will share have expanded over the last 30 years, of the three most popular fl avors with “Analysis of common searches content that answers top consumer Montchevre remains true to its original consumers for years,” Englert says. related to goat cheese in 2019 showed questions related to goat cheese and core principles, placing emphasis on The Montchevre brand origi- most people didn’t know what to do equip fans with the tips and recipes they high-quality, wholesome products and nated more than 30 years ago, when with goat cheese, despite being inter- need to easily introduce the cheese into outstanding goat cheese production Montchevre goat cheese was fi rst ested in trying it,” she says. their regular food routines, resulting at the very best value, Englert says. produced in a small 4,000-square-foot To capitalize on this insight and in a delightful surprise,” Englert says, She notes that all Montchevre goat Cheddar plant in Preston, Wisconsin. continue educating consumers, the noting that this new campaign already cheeses are made in Wisconsin, and As demand for goat cheese has grown Montchevre brand recently launched has begun to appear on top online food the company’s fresh milk supply is throughout the decades, Montchevre a new campaign, “Try It with a Little sites, social media and blogger partner the driving force behind the brand and greatly expanded its reach and capacity Goat.” The campaign’s goal is to in- websites. Turn to MONTCHEVRE, page 9 8 | CHEESE MARKET NEWS® — July 17, 2020 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Frozen food sales increase amid COVID-19 is expected to continue rising beyond crisis ARLINGTON, Va. — While frozen missioned by the AFFI and conducted • Some 90% of consumers are eat- of preparation (46%), saving time on foods have seen historic sales in- by 210 Analytics LLC fi nds that in ing more meals that are prepared at preparation and cleanup (36%) and creases at retail since the coronavirus recent weeks, the category has earned home versus prepandemic, and 73% consumers’ belief that frozen foods pandemic began, new data suggests new customers, returning buyers, of consumers are taking more time are safer than fresh items right now demand will continue beyond the high satisfaction and a desire to con- to prepare meals than usual. (33%). crisis, according to the American tinue purchasing throughout the year. • While household penetration • The most frequently purchased Frozen Food Institute (AFFI). Five weeks since the onset of the over an entire year is 99% for buying categories were frozen vegetables, A new consumer survey “Frozen coronavirus pandemic in the U.S. in frozen food, 86% of all consumers meat/poultry and pizza. Food Sales Amid COVID-19” com- early March, the survey shows: have bought frozen food items, such • Consumers rate their satisfac- as frozen pizza, vegetables or entrees, tion with the frozen foods they since early March. purchased highly. Convenience Muscle Milk launches new TV campaign • Current frozen food consumers received the top rating, with an av- changed up their buying patterns: erage of 4.3 on the five-point scale, HARRISON, N.Y. — Muscle performance and off-fi eld recovery 70% bought more frozen food where five is excellent. Quality was Milk recently launched the “Own story, the brand says Tagovailoa is the than usual, 68% agreed that their second-highest, with an average Your Strength” campaign about the perfect athlete to launch the “Own Your purchases included different items of 4.1. physical and mental sides of fi tness. Strength” campaign and demonstrate than usual and 72% picked up dif- • Some 50% of consumers who Muscle Milk naturally lends itself the “Heart” discussed in the ad. ferent brands than usual because of have purchased frozen foods since to the physical side with protein’s The brand campaign includes a unavailability. the onset of COVID-19 in the United benefi ts, but the brand says it also cable buy across TV networks for the • The top six reasons for purchas- States expect that they will purchase is highlighting the heart and mental full 30-second clip and its 15-second ing more frozen food are the long a lot more (18%) or somewhat more fortitude it takes to continuously push version as well as six-second cuts air- shelf-life of frozen foods (60%), (32%) frozen foods in the next few oneself physically. ing on social media. The “Own Your consumer desire to stock up in case months. The “Heart” television commer- Strength” TV spots were created by of food shortages (58%), enabling To read the full report, visit cial debuted in April, starring Miami adam&eveNYC, the fi rst campaign consumers to limit the number of trips https://affi.org/our-priorities/ Dolphins quarterback Tua Tagovailoa, since PepsiCo acquired the brand from to the grocery store (51%), the ease market-insights-retail. CMN who reminded consumers that hard Hormel Foods in February 2019. work and Muscle Milk can help build To view the commercial, visit muscle, but that “it takes heart to https://www.youtube.com/watch?v=_ Chobani donates $150,000 to help military build strength.” Given his on-fi eld pRgty4rKqg&feature=youtu.be. CMN families in San Antonio during pandemic

SAN ANTONIO — Chobani LLC we really want to make is a differ- is dedicating $150,000 in funding to ence — especially for our military Operation Homefront, a San Antonio- heroes and their families,” says Peter based national nonprofi t that serves McGuinness, president, Chobani. military families. These funds will “We couldn’t be more proud of our support Operation Homefront’s Criti- ongoing partnership with Operation cal Financial Assistance program that Homefront and the critical support helps families with rent/mortgage, they’re providing military families grocery and utility bills, home and right here in San Antonio and across car repairs, and more. the country.” The funding allocated to the San “The COVID-19 pandemic has had Antonio region comes from the more a devastating impact on our veterans, than $1 million raised from Chobani’s service members and their families, “Hero Batch” Red, White and Blue- including those in San Antonio, berry Greek yogurt with mixed berries Military City U.S.A.” adds Brig. Gen. on the bottom, which was developed (ret.) Robert Thomas, chief operating by Chobani Veterans to uphold the offi cer, Operation Homefront. “We are company’s commitment to universal grateful to our friends at Chobani who wellness and give back to America’s have joined Operation Homefront military families. to serve America’s military families “While we’re a food and beverage at a time when they need our sup- company, at the end of the day what port, now more than ever.” CMN Horizon Organic introduces shelf-stable, single-serve Growing Years milk boxes

BROOMFIELD, Colo. — Danone Developed in partnership with North America’ HorizonOrganic pediatricians, Danone says Growing brand is introducing shelf-stable, Years is formulated to deliver key single-serve milk boxes to its Ho- nutrients to children ages 1-5. Each rizon Organic Growing Years milk 8-ounce milk box contains DHA product line. First introduced in Omega-3 to support brain health, October 2019 in half-gallon refrig- choline to transport DHA in the body, erated cartons, Horizon Organic prebiotics that feed good bacteria Growing Years is organic whole milk in the stomach and vitamin D and with specially selected nutrition for calcium for growing bones. growing children. Horizon Organic Growing Years Certifi ed organic, Growing Years milk 8-ounce shelf-stable cartons, milk comes from pasture-raised cows sold individually or in 3-packs, are that eat an organic, non-GMO diet and available at select stores nationwide. are never treated with antibiotics or For more information, visit For more information please visit www.babyswiss.com added hormones, the company says. horizon.com. CMN July 17, 2020 — CHEESE MARKET NEWS® | 9 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE MONTCHEVRE sure business continuity and growth.” She adds that the company’s pri- Continued from page 7 orities fi rst and foremost have been taking care of its employees, helping one of the many characteristics that the communities in which it operates differentiates Montchevre goat cheese and providing additional services and from its competition. resources for its patron farmers. The “We are fully committed to our company also is adapting commercial hardworking farmers,” she says. “We initiatives, production and supply also offer a full line of goat cheese chain to meet consumer demand. offerings, including fresh, aged, soft- Photo courtesy of Saputo Cheese USA ripened, organic and snacking options. “Saputo’s efforts VARIETY BOARD — Montchevre offers 13 fl avored goat cheeses in addition to its top-selling Plain It is important for us to not only educate Fresh Log. The brand’s full line of goat cheese offerings includes fresh, aged, soft-ripened, organic consumers about goat cheese and its have been directed and snacking options. many uses, but also provide them with toward supporting our a variety of fl avors and formats to make their meals more interesting.” front line while actively In the midst of rolling out its new managing our operations fl avor and marketing campaign, the Entries accepted through July 31 for Good Montchevre brand has faced chal- to ensure business lenges related to the COVID-19 crisis, continuity and growth.” Food Awards; BIPOC support announced and along with its parent company Saputo has focused on adapting to Jenny Englert SAN FRANCISCO — The Good cuterie are selling a fraction of what these challenges. Food Foundation has launched a na- they have in the past, and trade shows “The last several months have SAPUTO CHEESE USA tionwide call for entries of cheese and that connected makers and buyers are been unlike any other in the history other specialty food and drink items on hiatus. At the same time, consumers of our business as we have coped with “Since the onset of the COVID-19 for its 11th annual Good Food Awards, have shifted from spending more than the COVID-19 pandemic along with pandemic, Saputo has been proud to an initiative to recognize food crafters half of their food budgets on dining out the rest of the world,” Englert says. partner with community organizations, who excel in taste, sustainability and to spending nearly 100% on groceries, “Saputo’s efforts have been directed donating C$4.5 million in fi nancial social responsibility. and the Good Food Awards aims to toward supporting our front line while and product donations to help those in New this year, all entrants will have direct these dollars toward “values- actively managing our operations to en- need worldwide,” Englert says. CMN access to judge feedback for a $10 fee. driven companies making exception- Also, as a fi rst step in a multiyear plan ally delicious food.” to call in and support black, indigenous To enter the Good Food Awards, and people of color (BIPOC)-owned crafters must fi ll out a short form at businesses, the Good Food Foundation goodfoodfdn.org/awards/entry-form is offering a free entry to all food craft- by July 31 and send samples in Sep- ers that identify as black or BIPOC- tember. An entry fee of $78 covers owned. Additionally, the foundation sorting, transport and storage. BIPOC- has created a paid, BIPOC-led Equity owned businesses can email connect@ Task Force with production, retail and goodfoodfdn.org for a free entry code, distribution experience to develop a and anyone suffering fi nancially can three-year action plan to help support reach out to katherine@goodfoodfdn. BIPOC food crafters. org to discuss a subsidized entry fee. The Good Food Foundation notes Updates to the blind tasting format that food crafters this year are facing in response to public health recom- new challenges as restaurants that mendations will be posted at good- showcased artisan cheese and char- foodfdn.org/awards/covid-19/. CMN

Danone introduces new Super Danimals to help support kids’ immune systems

WHITE PLAINS, N.Y. — Danone manager of scientifi c affairs, Danone North America recently announced North America. “By regularly adding its Danimals brand is launching Super Super Danimals to a balanced diet and Danimals, a new lowfat yogurt created healthy lifestyle, parents can feel good to help support the immune system. about helping support their children’s Danone says Super Danimals was immune systems with a tasty snack developed after more than a year of their kids love.” consumer research and product devel- Danone says this kid-friendly snack opment, which revealed that a priority features probiotics in every cup as well for parents is to fi nd products that can as a good source of vitamins C and support children’s immune systems, but D. Super Danimals are made without until now, options in the kids’ yogurt artifi cial preservative ingredients and aisle have been limited. The brand colors from artifi cial sources. created Super Danimals, featuring Super Danimals joins Danimals’ probiotics, vitamins C and D to help line of kid-friendly, nutritious dairy support children’s immune systems. snacks, the company says. The product “Based on our research, we know is now available at grocery stores and children’s health is always on parents’ retailers nationwide in packs of six minds, and families are exploring new 4-ounce cups in three fl avors: Cherry ways to help support their children’s Vanilla, Blueberry and Strawberry. immune systems with the snacks For more information, visit they buy,” says Kristie Leigh, senior Danimals.com. CMN For more information please visit www.montchevre.com 10 | CHEESE MARKET NEWS® — July 17, 2020 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Restaurant Performance Index reaches 96.8 in May, up 1.9% from April’s record low WASHINGTON — The National Index, which measures current trends May 2020. of the year. Some 27% of restaurant Restaurant Association’s Restaurant in four industry indicators (same-store The Expectations Index, which operators expect their sales volume Performance Index (RPI), a monthly sales, traffi c, labor and capital expen- measures restaurant operators’ six- in six months to be higher than it was composite index that tracks the health ditures), stood at 94.3 in May, up 1.6% month outlook for four industry indi- during the same period in the previous of and outlook for the U.S. restaurant from April’s record low. cators (same-store sales, employees, year, while 57% of operators expect industry, stood at 96.8 in May, which A strong majority of restaurant capital expenditures and business their sales volume in six months to was up 1.9% from April’s record low. operators reported lower same-store conditions), stood at 99.2 in May, up be lower than it was during the same The RPI is constructed so that sales for the third consecutive month, 2.2% from April. period in the previous year. the health of the restaurant industry though May’s results represented a Although restaurant operators Although restaurant operators is measured in relation to a neutral slight improvement from the previous overall are somewhat more optimistic remain uncertain about their own level of 100. Index values above 100 two months. Some 13% of restaurant that the business environment will im- business conditions in the coming indicate that key industry indicators are operators reported a same-store sales prove in the months ahead, a majority months, they are somewhat more in a period of expansion, while index increase between May 2019 and May do not expect their sales to return to optimistic about the direction of the values below 100 represent a period 2020, up from less than 5% in both pre-coronavirus levels before the end overall economy. CMN of contraction. March and April. The Restaurant Performance Index Customer traffi c also remained consists of two components, the Cur- dampened, with 87% of operators Häagen-Dazs unveils new light ice cream rent Situation Index and the Expecta- saying their customer traffi c levels MINNEAPOLIS, Minn. — Nestle ice cream is strawberry light ice cream tions Index. The Current Situation declined between May 2019 and SA’s Häagen-Dazs brand is unveiling dappled with strawberries and pieces of Heaven, a new light ice cream collec- chocolate-covered waffl e cone. Peanut Wünder Quark is Non-GMO Project Verifi ed tion with one-third fewer calories, half Butter Chip ice cream contains vanilla the fat and 25% less sugar per serving light ice cream with a swirl of peanut NEW YORK — Wünder recently using simple non-GMO ingredients than its regular ice cream. butter and chocolate chips, and Cold announced it has attained Non-GMO is part of it,” says Daniyar Chukin, Available in four fl avors, Häagen- Brew Espresso Chip ice cream features Project Verifi cation status for its co-founder and CEO, Wünder. “With Dazs Heaven ice cream is made with coffee light ice cream with chocolate entire 5.3-ounce line of quark. In the recent move to our new produc- ultrafi ltered milk and non-GMO in- espresso chips. addition to being made with milk tion facility, we can now manufacture gredients. Each serving contains 230 Häagen-Dazs Heaven light ice from grass-fed cows, the Non-GMO a non-GMO product and achieve calories or fewer. cream is now available nationwide Project Verifi cation allows Wünder Non-GMO Project Verifi ed status. The Chocolate Sea Salt Caramel ice for a suggested retail price of $5.49 to join a growing community of food We want our consumers to know cream fl avor features chocolate light per 14-ounce container. brands committed to making prod- what’s in their food.” ice cream swirled with a ribbon of sea For more information, visit www. ucts with wholesome and transparent Wünder can be found in the refrig- salt caramel. Strawberry Waffl e Cone haagendazs.us. CMN ingredients, the company says. erated yogurt or natural and organic Wünder has brought quark, a section of select retailers, including My/Mo Mochi launches single-serve packs cultured dairy staple that has been ShopRite, Shaw’s, Giant, Eagle Mar- enjoyed throughout Europe and Cen- ket District, Jewel-Osco, Safeway, LOS ANGELES — My/Mo Mochi My/Mo Mochi Ice Cream says that tral Asia for centuries, to the United Denver, Big Y and Lowes Foods, for Ice Cream recently announced the this innovation offers snack lovers a States. Comparable to a Greek or a suggested retail price of $1.69-$1.99 launch of single-serve My/Mo Mochi single mochi ice cream ball packaged Icelandic style yogurt, quark is high for a single 5.3-ounce cup. Flavors Ice Cream balls. individually for optimal quality and in protein and low in sugar. However, include Strawberry, Blueberry, Cof- Available in Ripe Strawberry, Sweet freshness, while ensuring food safety. quark is different in taste and texture fee, Vanilla Bean Coconut, Raspberry, Mango and Cookies & Cream, the new with a much milder, non-tart fl avor. Matcha, Mango, Coconut and Plain. 1.5-ounce packs are available in the “It’s our mission to make the For more information, visit www. self-serve My/Mo Mochi Ice Cream “Today’s consumer is best authentic quark in the U.S. and wundercreamery.com. CMN Bar at retailers throughout the country. exceptionally aware of the issues surrounding food safety and food waste ... an important consideration during a time when food safety is top of mind for many Americans.”

Russell Barnett MY/MO MOCHI ICE CREAM

“Today’s consumer is exceptionally aware of the issues surrounding food safety and food waste” says Russell Barnett, chief marketing offi cer, My/ Mo Mochi Ice Cream. “Not only will the new individual packs give My/Mo a longer shelf life and reduce waste, but they will improve hygienic standards by eliminating the open exposure of the mochi to consumers. This is an important consideration during a time when food safety is top of mind for many Americans.” For more information, visit http:// For more information please visit www.cravecheese.com www.mymomochi.com. CMN July 17, 2020 — CHEESE MARKET NEWS® | 11 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE NEWFIELDS “Coconut oil-based products are easier to make, less expensive and have Continued from page 1 really good melt and stretch. Those have been around 10 years or more,” and non-dairy options. Lambeth says. “The downside is one, “For example, a foodservice cus- the taste tradeoff — they don’t have a tomer who might want to serve a meat dairy taste — and two, they’re high in analog like Beyond or Impossible Burger saturated fat.” wants to have a non-animal cheese that Newer brands like Treeline are typi- they can offer in a restaurant venue,” cally made with nut bases rather than Snyder says. “Pizza customers might coconut oil, Lambeth says. have a plant-based, vegan pizza along “We make ours with cashews, and with regular conventional pizzas. Even also we culture the product using aci- in a salad bar situation, they might want dophilus. It’s a richer product, and also a to have shreds so someone who is truly cleaner nutritional label,” he says. “The vegan and interested in most of the salad two pieces of feedback we consistently bar, but wasn’t able to enjoy cheese, now get, one is around the fl avor. It’s a sur- will have plant-based options.” prisingly good fl avor, due to the simple Vevan Foods, a newly-launched divi- ingredients and culture, how we make Photo courtesy of Whitehall Specialties, NewFields Cheese, www.NewFieldsCheese.com sion of Schuman Cheese that caters to the product. The other thing customers the plant-based segment, is aiming to point out is the simple ingredient state- AUTHENTIC MELT — Whitehall Specialties’ NewFields division specializes in plant-based cheese alternatives for foodservice and industrial customers. The company has seen growth in plant-based make this category more approachable ment. Take our Plain Cream Cheese — it or vegan menu options among many top foodservice chains. and accessible to everyone interested in contains cashews, water, lemon juice, these products. salt, pepper and acidophilus.” “The plant-based segment is boom- Miyoko’s Kitchen started out sell- Farmhouse, Winter Truffl e and Black enzyme and make it work. It took years ing,” says Keith Schuman, business ing vegan butter and cheeses in a small Ash. Other products include Vegan But- and years of trial and error and experi- unit lead, Vevan Foods. “We have seen storefront in Fairfax, California, in ter, Vegan Mozz, Vegan Cream Cheese mentation for Miyoko (Schinner, CEO a steady rise in consumers eating plant- 2014. The company, which now does and Vegan Roadhouse spread. and founder) to fi gure it out.” based diets for years now, whether for business as Miyoko’s Creamery, now “We’re using a traditional technique, Cohen says that in the past, vegan environmental or ethical reasons, and has plant-based products sold in 2,600 making milk with nuts, oats or whatever cheese alternatives got a bad rap as they those numbers are playing out on retail stores across the country. plant we choose, and then culturing it, were so different from the fl avors and shelves, where consumers can fi nd more “We went from 2-4 people in a cheese as you would butter or cheese,” Cohen textures of traditional dairy cheeses. and more options.” shop to a company that now employs 140 says. “The trick is knowing what cultures “Vegans would say, ‘This reminds us Particularly notable is how accessible people. We own a manufacturing facility will do what with different milks. It’s not of cheese,’ but omnivores and fl exitarians plant-based items have become among in Petaluma and even have co-packers like you can take a cow dairy culture or Turn to SCHUMAN, page 12 mainstream grocers; they no longer are helping us make other products,” says a category reserved for specialty stores, Neil Cohen, vice president, Miyoko’s Schuman adds. He also points to the Creamery. “Over the last four years, we Nasonville Dairy introduces new random diverse demographics of those eating have doubled production and doubled weight deli slicing loaves in eight fl avors plant-based foods. sales every year.” “While the audience skews a bit Like Treeline Cheese, Miyoko’s also MARSHFIELD, Wis. — Nasonville varieties including Asiago, Blue toward millennials, people of all ages specializes in cultured specialty prod- Dairy this summer is introducing new Marble Jack, Colored Cheddar, Feta, eat plant-based foods for a wide range ucts. It offers Organic Cultured Vegan random weight deli slicing loaves in Habanero Jack, Horseradish Jack, of reasons, whether they have dietary Cheese Wheels in standard and limited eight fl avors and two sizes. Pepper Jack and Smoky Ghost Pep- restrictions, such as lactose intoler- edition varieties, including Sundried The new loaves are available per Jack. ance, environmental concerns or prefer Tomato Garlic, Double Cream Chive, in 2.5-pound or 5-pound sizes for For more information, visit animal-free protein,” he says. “When it Herbes de Provence, Sharp and Smoked slicing. They are available in eight www.nasonvilledairy.com. CMN comes to dairy-free products, and spe- cifi cally cheese, our primary research shows they’re looking for plant-based options that are familiar: authentic fl a- vor, the appealing texture of dairy cheese and a melt like dairy cheese.” • Cultured creations For eight years Treeline Cheese has been making plant-based products, and its portfolio includes Classic and Cracked Pepper aged wheels and a soft French-style spread in Herb Garlic, Scal- ■ lion, Sea Salt & Pepper and Chipotle- SQF Level 3 Certified production on Feta and American-style cheeses Serrano fl avors. Earlier this month, the ■ Varieties galore on Jack, Cheddar, company announced a new line of cream Feta cheeses and more cheeses made from cultured cashew nuts ■ Willingness and flexibility to act on and other natural ingredients, available specific customer needs in Plain, Chive & Onion and Strawberry ■ Our brand or yours ■ varieties. Home to three Wisconsin Master Cheesemakers Treeline sells mostly to retail con- ■ Family owned for generations sumers, with about 30% of this busi- ness in the natural channel and 70% in 10898 Hwy 10 West | Marshfield, WI 54449 traditional grocery retailers, as well as Phone: 715-676-2177 | Fax: 715-676-3636 directly from its website. It also provides Email: [email protected] www.nasonvilledairy.com a small amount for foodservice, either to restaurants or to meal kit companies. There are two main types of non- Explore our award-winning Wisconsin cheese at www.nasonvilledairy.com dairy cheeses on the market: those with a FOODSERVICE • RETAIL • INDUSTRIAL coconut oil base and those with a cultured nut base, Lambeth notes. For more information please visit www.nasonvilledairy.com 12 | CHEESE MARKET NEWS® — July 17, 2020 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE SCHUMAN Schuman says the inspiration for and a nice stringy stretch.” ingredients and natural integrity in Vevan came from a realization that there Schuman says the response so far to mind, resulting in cleaner labels. This Continued from page 11 is an entire segment of consumers who Vevan products has been “incredible.” Premier Line of plant-based cheese in- have chosen plant-based diets and are “We’ve had buyers tell us they’d eas- gredients and products was developed wouldn’t eat it,” he says. “We want to settling for products that don’t taste or ily mistake Vevan for behind-the-glass for customers across all channels with change that perception. If you were to taste perform the way cheese products should. slicing cheese, and our social platforms a focus on foodservice and industrial our butter, cheese wheels or Roadhouse “Vevan’s biggest point of differentia- are getting fl ooded with comments from customers, including cheese and dairy pub cheese, you would go like, ‘No way tion is the care we’ve put into creating consumers thanking us for creating a manufacturers. is this vegan!’” an experience that allows plant-based plant-based option that tastes so good,” Snyder notes that Whitehall Special- • New divisions consumers to rediscover familiar tex- he says. “We get Instagram videos daily ties was one of the large-scale plant- Schuman Cheese launched Vevan tures and fl avors they’ve been missing,” from consumers showing us @vevan. based cheese industries’ early entrants Foods in March 2020. Its initial retail of- Schuman says. “Each recipe has been foods how they’re using and enjoying with its soy protein plant-based cheese. ferings include shred and slice formats in perfected by artisan dairy cheesemak- Vevan with their families and friends.” “As the category grew, we recognized three fl avors: Ched, Mozza and P’Jack. ers who have decades of experience Whitehall Specialties’ NewFields we needed to dramatically increase Its products are available to foodservice, crafting award-winning cheese. They division has just launched more than 30 our focus and investment in talent and and Vevan this summer also is adding know how cheese should taste, what the SKUs in its fi rst full line of plant-based equipment to respond to the demand,” regional and national retailers, from texture should be when you bite into it cheese options. These new products he says. “We are becoming experts at major supermarket chains to club stores and how it should function, especially are certifi ed vegan, non-GMO, gluten managing plant-based starches, water to local grocers. when it comes to a perfect creamy melt free and were created with minimal and other fl avors, colors and ingredients in a plant-based food matrix. We have a long history of optimizing functional properties such as stretch and melt, along with color and taste, to make great-tasting analog cheeses.” NewFields now uses a range of different plant-based protein bases for its cheese alternative depending on customers’ specifi cations, and offers a full range of formats from blocks, shreds and slices to grated, crumbles and chunks. The company uses allergen control and hygienic zoning to ensure its plant-based products are completely isolated from dairy. At the end of the day, people want delicious options, and that’s most im- portant, Snyder says. “I think some of the real innovations are being able to break into Parmesan and the hard cheese segment. I think our Cheddar is outstanding,” he says. “Our Blue cheese is surprisingly good. It’s a really hard thing to mimic, particularly in a dressing application. It’s just fabulous, to a point where I would choose it on its own right.” Snyder emphasizes that NewFields is not replacing cheese, but rather adding new options beyond cheese for those who have that preference. “We’re fans of cheese,” he says. “We’re growing the market for people who could enjoy all the characteristics of cheese. If you like cheese, keep eating natural cheese. But if you have other drivers and preferences, we feel Running a business takes serious thought. it’s important to provide options using our innovations.” Cheese shouldn’t. Schuman says Vevan’s ability to market to a whole new audience is very liberating. He adds that an interesting nu- At Schuman Cheese, we understand the challenges that come with running ance of marketing Vevan is the obvious a business. The last thing you want to think about is whether your cheese supplier dichotomy of a dairy company making plant-based cheese. can quickly accommodate all your needs. Leave that to us. Since 1945 we’ve “We deeply respect the work our consistently supplied food manufacturers with superior award-winning tastes. partner dairy farmers do on the dairy Because we know you’ve got more important things to think about. side of our business. That means we don’t shy away from our dairy heritage; You’ll fi nd us at www.SchumanCheese.com conversely, we embrace it,” Schuman says. “Our core demographic is consum- ers who love and miss cheese, who are Schuman Cheese. Reliably exceptional. likely fl exitarian and somewhat fl uid in their food choices. Our marketing leads with Vevan’s exceptional fl avor and performance and celebrates the contributions artisan cheesemakers For more information please visit www.schumancheese.com are making to the brand.” CMN July 17, 2020 — CHEESE MARKET NEWS® | 13 NEWS / BUSINESS PEOPLE & AWARDS

Court allows Miyoko’s Creamery to proceed Comings and goings … comings and goings with lawsuit against CDFA over ‘butter’ label FarmFirst Dairy Cooperative, rectors and setting benchmarks to meet SAN FRANCISCO — A court has “This decision is an important step Madison, Wisconsin, has hired Jeff their goals, performing internal audits, rejected the State of California’s toward victory for both Miyoko’s and Thompson as director of accounting evaluating potential acquisitions and motion to dismiss in a First Amend- the entire plant-based foods indus- and fi nance. Thompson previously divestments, and conducting fi nancial ment challenge brought by Miyoko’s try,” Simon says. “The State of Cali- worked for AgSource Cooperative and analysis of new projects and continued Creamery in a legal fi ght over the use fornia has been unfairly attacking our Cooperative Resources International. growth. of the term “plant-based butter.” members for years, all at the behest He brings a great deal of cooperative Weber Inc., Kansas City, Missouri, Earlier this year, the Animal Legal of the dairy lobby. Now Miyoko’s business experience to the position, has promoted Kai-Andre Briel to direc- Defense Fund fi led a lawsuit against will get its day in court to ensure the with more than 20 years of experience tor of technology after most recently serv- the California Department of Food state stops this needless meddling.” overseeing all aspects of accounting ing as the company’s engineering projects and Agriculture (CDFA) on behalf Simon, weighing in on behalf while managing a team of employees, manager. He joins the company‘s senior of plant-based food producer Miyo- of the plant-based food industry as developing and coordinating budget leadership team and will be responsible ko’s Kitchen Inc., doing business executive director of PBFA, wrote planning, working with a board of di- for engineering oversight at Weber. CMN as Miyoko’s Creamery, after CDFA in a declaration for the lawsuit that in December 2019 sent an enforce- being able to use commonly-under- ment letter instructing the company stood terms like “vegan butter” and to stop using terms like “dairy” and “almondmilk” is essential to the suc- “butter” on its products. (See “Plant- cess of PBFA members. based Miyoko’s Kitchen sues CDFA “It ensures consumers understand over use of term ‘butter,’ citing free what products will taste like, their speech,” in the Feb. 21, 2020, issue consistency and how they can be of Cheese Market News.) used,” she wrote. The Plant Based Foods Associa- The court cited this declaration, tion (PBFA) applauded this decision noting that California “should have in favor of Miyoko’s Creamery. PBFA been aware its interpretations of state Executive Director Michele Simon and federal law threaten the viability says CDFA’s attacks on PBFA’s other of not just the ‘vegan butter’ prod- members also have caused them to uct, but of Miyoko’s entire business have to “choose between truthfully model.” conveying what their foods are” and Miyoko’s Creamery will proceed facing severe enforcement action by with its motion for preliminary injunc- the State of California. Miyoko Schin- tion, which the company already has ner, founder of Miyoko’s Creamery, fi led, and will wait for the hearing to is a founding board member of PBFA. be set in the coming months. CMN Tetra Pak buys asset management company LAUSANNE, Switzerland — Tetra vices portfolio; their industry leading Pak recently announced its acquisition suite of tools, analytical and simulation of South Africa-based asset management capabilities means we can help our cus- company, Gaussian, to enhance its existing tomers optimize their operations and outcome-based solutions for customers. competitiveness even more than ever,” Founded in 2015, Gaussian has says Roberto Franchitti, executive vice international experience in asset president of services, Tetra Pak CMN For more information please visit www.powder-solutions.com management. The fi rm has delivered its services to a range of sectors in- cluding mining, power, infrastructure and fast-moving consumer goods. Gaussian also played a leading role in drafting ISO 55000, 55001 and 55002, the fi rst set of international standards for asset management. This acquisition is a result of a longstanding relationship between Tetra Pak and Gaussian. The com- panies previously have collaborated to develop and deploy plantwide performance analysis services, includ- ing benchmarking and opportunity analysis to identify cost saving and effi ciency opportunities, delivered through services such as Tetra Pak Plant Secure launched in 2018. Tetra Pak’s customers now will have access to solutions based on industry physical asset manage- ment best practices. Tetra Pak says this enables customers to maximize the value they can create in their factories through an informed “data- driven” approach toward increas- ing effi ciencies and reducing costs. “The acquisition of Gaussian is a perfect addition to the Tetra Pak Ser- For more information please visit www.ivarsoninc.com 14 | CHEESE MARKET NEWS® — July 17, 2020 NEWS / BUSINESS

DGAC However, the organizations also PRICES barrel spread can benefi t cheese pro- expressed concern that the committee cessors who buy Class III milk and Continued from page 1 Continued from page 1 failed to recognize newer, broader sci- manufacture blocks, or cheese that is ence that shows the benefi ts of dairy priced off blocks, which is the majority dairy products provide to people of all foods at all fat levels. Fletcher adds that domestic demand of the processing community. ages,” IDFA says. “We repeatedly called on the com- resisting the $3 price point is the lead Conversely, the spead can hurt The DGAC scientifi c report high- mittee to take a fresh look at multiple reason why the market pulled back processors who buy Class III and sell lighted new evidence strengthening studies that show benefi cial or neutral from that level. product off a barrel price, he adds. dairy’s role in reducing risk of hip effects of dairy on chronic disease risk “I wouldn’t be surprised to see “I think a prolonged wide price fracture for adults. The experts also at all fat levels,” Mulhern says. “Un- continued downside, but I would spread should incentivize investment for the fi rst time provided new clarity fortunately, the DGAC report does not imagine those who are pushing back capacity into manufacturing of blocks for families with children from birth refl ect this newer science.” at these levels will have to resurface and/or cheese production that is priced to 24 months, recommending small IDFA says it also is disappointed sooner than later and likely sustain off blocks,” he says. amounts of some foods including dairy that the committee’s report did not in- above $2 or more for the next couple Fletcher notes consumer behavior foods, alongside fruits and vegetables, clude relevant information on scientifi c of months,” he says. has been changing at record rates nut and seed products, and whole grain studies that show the benefi ts of dairy The block/barrel price spread also during the COVID-19 pandemic, and products, beginning at 6-12 months at each fat level. has widened to a record gap in recent supply movements also have been and continuing thereafter. For toddlers, “There is robust evidence to support weeks. extremely volatile. dairy foods are particularly important the inclusion of dairy foods at all fat “Each time we think spreads can’t “In periods of extreme uncertainty, for the vitamins and nutrients they levels in recommended food patterns. get any wider, they do,” says Sara I try to simplify as much as possible. provide, IDFA says. IDFA encourages USDA and HHS Dorland, managing partner at Ceres Key things I am focused on are global “This recommendation could not to remedy this oversight in the fi nal Dairy Risk Management, Seattle. dairy prices and how the U.S. compares be clearer, demonstrating what the guidelines to be released by the end “Moreso than the difference between relative to the rest of the world,” he American Academy of Pediatrics has of the year,” IDFA says. blocks and barrels — something says. stressed for years — that dairy plays Meanwhile, the American Dairy that can be explained by supply and He notes the reason to gauge this a critical role in the diet of children to Coalition (ADC) earlier this week demand, and likely a slowdown in is to evaluate U.S. export potential as bolster long-term health,” IDFA says. sent a letter to USDA and HHS leaders exports that has worked to increase well as cheese prices relative to other The organization also notes that once noting that despite an abundance of barrel cheese production — the dif- dairy prices. again, the committee found no linkage science that demonstrates that full-fat ference between Class III and IV milk “At this point, the price of cheese between consumption of dairy foods dairy products reduce chronic disease has more implications for markets and relative to nonfat dry milk and butter is and incidences of breast cancer, which in children and adults and promote dairy producers. Negative producer a record wide,” Fletcher says. “Lastly, “should put an end to a longstanding learning readiness in children, the pay price differentials and depooling I would stay tuned to see whether or disinformation campaign to alarm and guidelines continue to set caps on could last for months.” not (USDA’s Farmers to Families) confuse the public.” The committee also saturated fats, effectively banning Plourd says the market likely is Food Box Program is extended for the said there is no association between a whole milk from day cares and school looking at a shortage of fresh 40-pound September-October delivery period, mother’s consumption of dairy and the nutrition programs. blocks. how much money is allocated toward development of asthma in children. ADC’s letter encourages HHS “I get the sense that people are mak- those months and how much dairy is Jim Mulhern, president and CEO of Secretary Alex Azar and Agriculture ing as many as possible, but demand has in the extension.” NMPF, notes the committee restated Secretary Sonny Perdue to intervene been tremendous,” he says. “Demand Dorland agrees, noting the injection what consumers already know — that and delay the publication of the guide- for barrels has been okay, but not quite of cash from USDA by that program regular dairy consumption offers es- lines so they can be updated to include as robust. I’m guessing that anyone as well as trade mitigation and Section sential nutrition that nourishes people the most recent scientifi c evidence on that can switch from making barrels to 32 purchases could be distorting the throughout their lives. the health benefi ts of saturated fats. blocks — or can switch to using barrels strength of the cheese market. “Across different types of diets Furthermore, ADC requests instead of blocks — has already done “Cheese could see prolonged and throughout all stages of life, dairy USDA and HHS review and ad- so. That’s a long way of saying I think periods of higher prices as demand products provide the nutrients people dress the process by which the Di- the wide spread can persist.” continues to expand,” she says. need to be healthy,” Mulhern says. etary Guidelines are written. CMN Fletcher says the record block/ “Foodservice and retail demand will be key,” Dorland adds. “While consumers are comfortable dining out and moving around in the summer months — what happens when all of this moves indoors this fall?” Plourd agrees foodservice demand is critical, especially as states roll back operating rules in areas with more COVID-19 cases. “Are we going to see cheese demand from restaurants be- gin to fade in the weeks ahead? Seems possible,” he says. CMN Correction

In the“2020 New Products Roundup” on page 16 of Cheese Market News’ July 3, 2020, issue, there was an error on the partnering company name for RELCO LLC. RELCO is partnering with Innovative Dairy Systems (IDS) to offer a draining, matting and Cheddaring belt. The companies also are working on a cheese mill (quad- cut to reduce loading stress while cutting cheese) in the coming year. We apologize for any confusion or For more information please visit www.excelengineer.com inconvenience this error caused. CMN July 17, 2020 — CHEESE MARKET NEWS® | 15

GUEST COLUMNISTS CMN Exclusive! WERLIN 6,000 virtual tastings since March 21, bandwagon to come next week. CMN guest columnists are their own opin- and counting. That’s 6,000 cheese ions and do not necessarily refl ect those Continued from page 6 plates they and their team have prepped The views expressed by CMN’s of Cheese Market News®. and plonked into the car trunks of hun- the way we had begun socializing gry cheese eaters as they pull into park- (with consumers) and used that to ing spaces with designated numbers. connect to Cheeselandia,” Kerr says. Car hops — aka cheese team “runners” DFW’s aim is to keep the brand — fi nd the associated order, and out of Wisconsin dairy and cheese the door they go. As it was, Antonelli’s front and center for cheese lovers. already did 200-300 tastings a year, Kerr says the virtual experiences but to shift gears on a dime and jump are a way to unite the cheese com- on the virtual train took fast thinking. munity, and already they are plan- “We changed more in 10 days than ning online adventures well into the we did in 10 years. We were just in future should we still be at home. ‘go’ mode,” says Kendall Antonelli. As retailers, Kendall and John An- The Antonellis didn’t stop there. tonelli, owners of Antonelli’s Cheese More on how they utilized the virtual Shop in Austin, Texas, have taken world to sustain their business, how virtual tastings to a whole new level. others are utilizing the virtual space, To date, they have done an impressive and how anyone can jump on the virtual

BYLSMA need some help. One of the most ef- fi cient and practical mechanisms that Continued from page 6 could help our farmers is the federal milk order system. A national fed- generates more money, you should eral order could implement needed share your proceeds when your price changes to the dairy industry much is higher. The federal order system is more quickly than our current system, all about evening the playing fi eld, because in the current system, we must all about sharing the revenues. We at wait for either congressional approval National Farmers fi rmly believe that or a decision by USDA. concept is sound and should apply at A national federal order would give all times, not just when the bottled farmers a dedicated system to help milk generates more money. maintain the much-needed balance. And The federal order system was de- it could be controlled by dairy farmers signed to help dairy farmers, suppos- who understand current marketing edly by creating and promoting orderly conditions and the needs of producers marketing, while enhancing revenues themselves. We ask for your support to farmers. But the depooling loophole of National Farmers’ idea of establish- unravels the intent of the federal order ing one national federal milk order. CMN program. Depooling allows money that should go to farmers to be extracted The views expressed by CMN’s from the monthly revenue pool and guest columnists are their own opin- used to enhance corporate profi ts. In ions and do not necessarily refl ect those some cases, depooled revenue may of Cheese Market News®. even be removed from the country by For more information please visit www.dairyconnection.com multinational companies. So, what is a solution? National Farmers Organization supports creat- ing one national federal milk order that Sanitation Chemicals covers the entire lower 48 states. We and So Much More! have a long list of reasons why this would make a better dairy industry. Cost effective solutions for the needs and One fundamental part of our platform challenges of our customers is to eliminate depooling of milk. All milk should be pooled, all the time. Now, until changes are made, we Training - SSOP Guidance - at National Farmers must do what we Testing & Documentation - Sustainable Complete Chemical can do to enhance our member farmers’ Program Audits Programs revenues. So, yes, we also depool milk Chemical when we can. The money we generate by depooling is used to enhance our Solutions Cleaners & Sanitizers pay prices and lower our costs. So, Commmodity Chemicals in other words, it is returned to the member farmers. I can also assure you Providing excellence Food Ingredients this depooling action is confusing and in sanitation programs Defoamers & Anti-Foams has created a lot of disorder because through superior products Contract Cleaning there is so much uncertainty with the & exceptional service. current system. One thing we need, in addition to fair and equitable prices, is stability. Depooling does the opposite. ProActive Solutions USA (800) 788-7449 We need change. 301 Bridge Street Whether you are a “Yes We Can” www.proactivesolutionsusa.com Green Bay, WI 54303 person or a “Make America Great Again” person, we all agree that our family dairy farms are important and For more information please visit www.proactivesolutionsusa.com 16 | CHEESE MARKET NEWS® — July 17, 2020 NEWS / BUSINESS Agricultural Marketing Service seeks input on new draft Swiss cheese specifi cation WASHINGTON — USDA’s Agricul- A and conform to the U.S. Standards at a temperature of not less than 71.7 with the age of the cheese, and free from tural Marketing Service (AMS) is seek- for Grades of Swiss Cheese, Em- degrees C (161 degrees F) for a period undesirable fl avors. The body should ing industry comments, due today, on mentaler Cheese. For sliced cheese, of not less than 15 seconds, or for a be uniform, fi rm and smooth. The a new specifi cation for Swiss cheese. individual cheese slices will weigh time and at a temperature equivalent cheese should be properly set and pos- Comments should be submitted 0.5 to 1.0 ounce. Slice weights must thereto in phosphatase destruction. sess well-developed round or slightly to Yvette Percell at yvette.percell@ be consistent within a package and Swiss cheese has to be at least 60 oval-shaped eyes which are relatively usda.gov. within a truckload. days old and has to be stored at 36 to uniform in size and distribution. The Under the draft specifi cation, the The Swiss cheese delivered to the 38 degrees F prior to inspection. At majority of the eyes should be 3/8 to product will have to comply with all government has to be manufactured the time of delivery, it has to have 13/16 inch in diameter. applicable federal regulations includ- from pasteurized milk that was pro- a temperature of no higher than 41 For sliced Swiss cheese, there is a ing, but not limited to, those contained duced in the United States and in plants degrees F. minimum expectation of at least one in the Code of Federal Regulations that have been inspected and approved Under the specification, Swiss eye of 3/8 to 13/16 inch in diameter for Swiss and Emmentaler Cheese. by the AMS Dairy Grading Branch. All cheese has to meet the following per every two slices in each package. The product also must be U.S. Grade dairy ingredients must be pasteurized composition requirements: pH, 5.5 to The Swiss cheese rind should be 5.7%; moisture, 38-40.5%; fat (dry sound, fi rm and smooth, providing Kraemer Wisconsin Cheese opens retail basis), 43-50%; and salt, 0.3-0.7%. good protection to the cheese, accord- The fl avor of the Swiss cheese has ing to the specifi cation. location in Hot Springs Village, Arkansas to be a pleasing and desirable charac- For more information, visit www. teristic Swiss cheese fl avor, consistent ams.usda.gov/selling-food. CMN By Trina La Susa Tony’s son, Jim Kraemer, joined his father, concentrating on all facets of 2020 WDE dairy product contest is canceled WATERTOWN, Wis. — Kraemer the operation and learning his father’s Wisconsin Cheese Ltd. last month business, from working the farm and MIDDLETON, Wis. — The Wis- demic still impacting society, the deci- opened a new 1,600-square-foot land to delivering milk and building consin Dairy Products Association sion was made to cancel the contest. retail location at 4918 N Hwy 7 in a loyal customer base. Over the next (WDPA) this week announced that “This decision was fi nalized based Hot Springs Village, Arkansas, that three decades, Jim, his now departed the 2020 World Dairy Expo Cham- solely on our great concerns for the has been selling out week after week, wife Joanne, and his sons Mike and pionship Dairy Product Contest has health and safety of the more than according to Megan Kraemer Karl, Richard built the business, scoured been canceled. Though months-long 100 contest judges and assistants who manager of the fl agship location in the state to fi nd the fi nest cheeses, preparation for the contest judging volunteer each year. Because of the Watertown, Wisconsin. and in the process, prepared the next week had been completed and a judg- strong response we were receiving in “My grandpa has had a house down generation of Kraemers. ing site in Wisconsin Dells, Wisconsin, entry forms, we know that the 2020 in Hot Springs Village for about 21 “Now, Arkansas customers can fi nd had been secured, the WDPA board of contest was going to be another ex- years. It’s actually a big Wisconsin pretty much anything that we offer directors voted to cancel the contest tremely successful event,” says Brad retirement community down there, in our Wisconsin location, from our after discussion and deliberation. Legreid, executive director, WDPA. so between me consistently shipping cheese curds to cheese brats, cheese WDPA directors shared numerous “However, people come fi rst, and our boxes of our product down there, and spreads, block cheese, fudge and even concerns about how COVID-19 might sole focus is on ensuring that our as- high demand when tourists visit there, some apparel,” Karl says. affect the judging week and the contest. sociation does not contribute, in any Arkansas is a pretty big Wisconsin The Arkansas location is now open Many businesses and organizations way, to the increased anxieties, and cheese location,” Karl says. from Monday through Saturday. For have been forced to cancel meetings possible infections, due to COVID-19. Kraemer Cheese is a multi-genera- store hours and updates, visit Kraemer and events due to COVID-19. WDPA “Due to the current health envi- tional, family-owned dairy production Cheese’s Facebook page at https://www. says it did everything possible to make ronment in America, cancellation of company in Watertown, Wisconsin, facebook.com/Kraemer-Wisconsin- this contest happen since it has such a the contest was the prudent thing to established in the 1920s by Tony Cheese-171038982909844. positive impact on the dairy industry, do. The Wisconsin Dairy Products Kraemer, a lifelong dairy farmer who For more information, visit https:// but with the July 17 entry deadline Association will look forward to an made and sold his cheese. In 1949, kraemerwisconsincheese.com. CMN coming up and the COVID-19 pan- even bigger and better World Dairy Expo Championship Dairy Product Contest in 2021,” he adds. CMN May margin triggers DMC payment WASHINGTON — USDA’s Farm Service Agency (FSA) recently an- nounced that the May 2020 income- over-feed-cost margin was $5.37 per hundredweight, triggering the third payment of 2020 for dairy producers DE-BOXER DBM who purchased the appropriate level

Process Technology of coverage under the Dairy Margin EFFICIENT AND HYGIENIC Coverage (DMC) program. Cheese Production Technology To date, FSA has issued more than

For de-boxing of cheddar Cutting Technology $176 million in program benefi ts to and 40 lb blocks Packaging Technology dairy producers who purchased DMC coverage for 2020. - Capacity of up to 16 cartons Authorized by the 2018 Farm Bill, - Cantilevered design for easy cleaning Mozzarella DMC is a voluntary risk management - Gentle removal of cartons program that offers protection to dairy Semi-Hard Cheese producers the margin falls below a certain Hard Cheese dollar amount selected by the producer. Hygiene Technology Although DMC enrollment for 2020 coverage has closed, signup for 2021 coverage will begin Oct. 13 and ALPMA USA LLC, 3015 Vera Ave ||| Milwaukee, WI 53209 / USA Phone: 414-351-4253 [email protected] will run through Dec. 11, 2020. For more information, visit For more information please visit www.alpma.com farmers.gov. CMN July 17, 2020 — CHEESE MARKET NEWS® | 17 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Babybel, Havas launch ‘Join the Goodness’ FrieslandCampina rebrands A Dutch

CHICAGO — Babybel, a brand of channels through the end of the year. Masterpiece cheeses with new packaging Bel Brands USA, is launching a new The new campaign is accompanied by campaign with the mission of inspiring the launch of new product packaging as PARAMUS, N.J. — FrieslandCampina the extra-aged Rembrandt, Gouda- consumers to “Join the Goodness.” The part of a global rebranding, which will has unveiled its latest rebrand of A Parm mix Vincent; goat’s milk Frans campaign is designed to inspire people begin to hit shelves at most national Dutch Masterpiece, its line of award- Hals and fruity Gouda Vermeer. to build a lifestyle centered around more retailers across the United States start- winning cheeses named after famous “Our cheeses are as much a work of balanced snacking options and kicked ing in August. Marketed in 76 countries Dutch painters. art as the innovative and prolifi c golden off this week with a U.S ad spot. on fi ve continents, the 360-advertising The redesigned packaging features age painters for which they are named,” The ad spot, titled “Join the Good- campaign has already launched in eight the Dutch painters and their recogniz- says Debbie Seife, marketing director ness,” resembles a movie trailer featur- countries and will be implemented in able work while providing tasting notes North America, FrieslandCampina. ing both real imagery and computer- nearly 20 countries by the end of 2020. of the product for the consumer to better “Distinctive in fl avor like their artists, generated imagery and was created Babybel snacking moments can be educate them about the taste and texture. our new brand identity and package by Havas in partnership with SOLAB, shared on Twitter by tagging @Babybel The new packaging has been introduced design frames the distinctive features Oscar-winning director Hervé de Crecy, or on Facebook and Instagram @ on both wheel and wedge formats. of each painter, their formative work, and PLATIGE, a multi-awarded anima- BabybelUS using #JoinTheGoodness. The new product labels feature the and the unique age and tasting notes tion studio. Babybel says the spot comes For more information, visit full cheese profi le front and center for of each of the award-winning cheeses in 15-second, 30-second and full minute babybel.com. CMN the entire collection, which includes in our Masterpiece collection.” CMN cuts and immerses consumers in a fan- tasy world fi lled with temptation. The Babybel league — mini cheese heroes in red wax costumes — saves the day, inviting consumers to Join the Goodness with more mindful eating habits and a balanced, diversifi ed diet, the brand says. Mini Babybel is 100% real cheese made with milk, salt and microbial enzymes with no artifi cial colors, fl a- vors or preservatives. The unique and individually-wrapped portion makes it possible to consume just the right amount, the brand says. “We know temptation is all around us when it comes to snacking; that’s why we’re inspiring everyone to Join the Goodness by choosing to snack on Babybel,” says Melanie Nemoy, brand director, Babybel USA. “With Baby- bel you can feel good about the snack choices you make without compromis- ing on taste. Our iconic wax shell covers a perfectly-portioned snack of 100% real cheese.” The “Join the Goodness” campaign message will be amplifi ed across na- tional television, digital channels, public relations, infl uencer and in-store retail Meijer introduces private-label shredded cheeses GRAND RAPIDS, Mich. — Meijer Inc., a retailer headquartered in Grand Rapids, Michigan, recently introduced a range of private-label shredded cheeses in four blends. The Midwestern retailer now offers a Firehouse fi nely shredded cheese blend made with Monterey Jack and Cheddar with jalapeno, habanero and ghost pep- pers; a Breakfast blend made with fi nely shredded Sharp Cheddar and Swiss; an Artisan blend made with fi nely shredded Sharp Cheddar and Parmesan; a Tuscan blend made with shaved Parmesan, Ro- mano and Asiago; and a Mac & Cheese blend made with fi nely shredded Sharp Cheddar, Gouda and Asiago cheeses. Meijer says the new blends come in 6- to 7-ounce packages and are line priced with the mainstream shreds that FrieslandCampina.com • 61 South Paramus Road, Paramus, NJ 07652 • 201-655-7730 come in 8-ounce packs. For more information, visit https://www.meijer.com. CMN For more information please visit www.frieslandcampina.com 18 | CHEESE MARKET NEWS® — July 17, 2020 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE SFA webinar explores the state of the specialty food industry, COVID-19 impact on sales By Trina La Susa In recent years, Browne says, re- year than conventional products. Once notes. He says many plant-based al- frigerated categories are in part why COVID-19 took full effect on shopping ternatives saw sales increase as dairy MADISON, Wis. — Specialty food the specialty market has grown so well. habits, conventional brands experi- products like milk and animal proteins consumers will be focusing more Top categories with the highest dollar enced a resurgence in sales growth, were out of stock at times during the on value and value-oriented sizes of growth were shelf-stable and refriger- according to Lockwood. panic buying surge in March 2020. products in the next year with un- ated creamers, refrigerated plant-based “January started off just how we “There’s no question that we’re employment rates rising, economic meat alternatives, ready-to-drink cof- expected it to — conventional not re- still in a long-term food defl ation concerns and the uncertainty of when fee and tea, and frozen breakfast foods. ally growing, and specialty food grow- atmosphere, so once we get through the COVID-19 pandemic is going to The categories with the highest retail ing a few percentage points. February the pandemic, growth rates will be end, said David Browne, market re- sales were cheese and plant-based ramped up a bit, and then March hits,” lower than they were coming into the search retail and brand consultant for cheese, frozen and refrigerated meat, Lockwood says. pandemic simply because that’s the the specialty industry, during a recent poultry and seafood, chips, pretzels The specialty food market saw long-term trend,” Lockwood adds. State of the Specialty Food Industry and other snacks, coffee and hot cocoa, 41.6% growth in March 2020 com- Looking ahead, Lockwood expects and COVID-19 Impact webinar. and bread and baked foods. pared to the prior year, and 38.6% growth for the specialty food market During the presentation, David “What’s fairly shifted is that yogurt growth in conventional. Then, there for 2020. In January through April, Lockwood, consulting director of used to be in the top 10, but really has was a “slowdown” in April 2020 where specialty foods rose 17.3%, but Lock- Mintel, and Browne explored specialty slowed down in growth and dropped specialty food sales grew by half as wood says he believes the rest of the sales performance before and during just slightly out of the top 10,” he says. much (20.7%), while conventional year will slow down month by month. the COVID-19 pandemic as well as “What’s moved in its place are faster food sales grew slightly higher at 21%, According to the SFA report, sales future forecast highlights from the growing categories, like water and Lockwood says. will remain above average through Specialty Food Association (SFA) frozen entrees for lunch and dinner.” “That has almost never happened 2020 and 2021 and growth in online State of the Specialty Food Industry Millennials represented the highest and we believe there is something in sales will continue. Fresh perimeter Report, 2020-2021 Edition. SFA and share of consumers buying specialty that fi gure,” Lockwood says. departments will slowly reopen and Mintel recently collaborated to pro- foods by generation at 82%, followed The growth rate for specialty food recover. There will be category win- duce the annual report, which examines by Gen Z at 76%, Gen X at 70% and sales in May 2020 was just over 10% ners and losers, meaning retailers need market size and sales, dollar and unit baby boomers at 59%, Lockwood says. and just below 10% in June. Lockwood to be aware of category performance, sales growth, specialty food category “Millennials are the anchor point says that while specialty food sales ap- he notes. penetration, growth forecasts in cat- for the specialty food industry now, pear to be coming down, there is still Lockwood predicts the specialty egories and consumer demographics, they are in the family-forming stage elevated growth. He expects 13.3% food industry will be challenged again habits and preferences. To read the with households and they are the growth for the specialty food market’s if a second wave of the coronavirus full report, visit specialtyfood.com/ most likely to buy specialty foods,” 2020 calendar year. hits the United States. state2020. Lockwood says. Lockwood says the onset and con- “We believe that the most likely Browne says the report reveals the He adds that Gen Z also is a genera- tinued spread of COVID-19 has led to path in this virus, given that it mim- specialty food industry hit $158.4 bil- tion to watch. specialty consumer behaviors that are ics other viruses in our history, is that lion in sales for the 2019 calendar year, • Industry shifts due to COVID-19 likely to stick, such as value shopping, there will be a second wave, and when a 10.7% increase since 2017. Brick- According to Browne, the specialty home cooking and baking, higher that happens we feel that the economic and-mortar retail accounted for 75% food and beverage market has con- demand for better-for-you products stress on consumers will be higher than or $118 billion of the sales, growing sistently outpaced the growth rate of and a surge in snacking as consumers it has been in this fi rst phase. And at three times faster than the entire food all conventional grocery for the past stay at home more frequently and grow that point, conventional groceries may and beverage market between 2017 and decade, but the COVID-19 pandemic tired of from-scratch meal preparation. for the fi rst time outpace specialty 2019. Online sales of specialty food has greatly impacted this growth trend. For the most part, the plant-based foods. That has never happened since reached $5.4 billion, with a growth rate In three of the fi rst four months food movement has not been adversely we’ve been doing this report. Mintel of 50% in 2019 on top of 55% growth of 2020, specialty food and beverage impacted by COVID-19 and will con- and the SFA have partnered on this in 2018, he adds. product sales grew faster year-over- tinue to gain momentum, Lockwood since 2005, so that will be some- thing new,” Lockwood says. CMN

Kemps introduces Bold Cottage Cheese ST. PAUL, Minn. — Kemps LLC recently introduced a new line of products called Bold Cottage Cheese. The four varieties include: Bacon Cheddar made with real bacon bits and YourYour NNaturalatural ChoiceChoice forfor Cheddar; Bacon Ranch made with real Cheddar and zesty ranch seasoning; AAwardward WinningWinning ArtisanArtisan CheesesCheeses Chipotle made with tangy, smoky chi- potle seasoning; and Jalapeno Cheddar PleasePlease vvisitisit uuss aatt made with real Cheddar and jalapeno www.yanceysfancy.comwww.yanceysfancy.com pepper bits. Bold Cottage Cheese is forfor a fullfull llistist ooff pproductsroducts & ggreatreat rrecipesecipes available in 7.3-ounce single-serve cups, which is larger than most single- serve cups ranging from 4-6 ounces, Kemps notes. Each serving provides 210 to 230 Introducing our exciting new line of Artisan Cheese Spreads! calories, 9 to 10 grams of fat and 23 For party time... or any time... to 25 grams of protein. Whey protein concentrate helps reach that protein Choose from Buffalo Wing, Hatch Chile or Horseradish with Scallion! content, Kemps says. For more information, visit https://kemps.com/products/ For more information please visit www.yanceysfancy.com cottage_cheese. CMN July 17, 2020 — CHEESE MARKET NEWS® | 19 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Wisconsin Cheese wins American Marketing Association’s Grand Champion Award MADISON, Wis. — Cheeselandia, dollars in 12 months. community has shifted to virtual and now boasts the unoffi cial title the Wisconsin Cheese community The fi rst formal phase of the events by connecting via Zoom of “World’s Largest Virtual Cheese comprised of cheese lovers from Cheeselandia community focused and sharing conversation with Party” after the June 25 event across the nation, won the Grand on cheese parties in the homes of cheesemakers. Wisconsin holds the that brought together hundreds Champion Award at the American cheese lovers. Branded pop-up offi cial Guinness World Record for of cheese lovers from 43 U.S. Marketing Association’s Brand events in over-indexing markets, the World’s Largest Cheeseboard states, Mexico and Canada. CMN Smart Awards in Chicago earlier this including Orlando, Denver, Brook- month. In addition to taking home lyn, Boston and San Diego, brought the competition’s largest award, thousands of people together over Emmi offers new Roth Aged Gouda for retail Wisconsin Cheese/Dairy Farmers their shared love for cheese. To of Wisconsin also claimed the Gold date, thousands of Cheeselandians MONROE, Wis. — Emmi Roth USA by cheesemaker Madeline Kuhn. It Award for the infl uencer marketing have come together both in person recently announced the launch of a is aged for at least six months in the category. and online with their closest friends new Roth Aged Gouda, now available Roth Cellars in Monroe and features “We wanted to build an authen- and family members and built a in 6-ounce wedges with a suggested a hard texture as well as a caramel tic movement to unite real cheese community with new friends in retail price of $6.49. sweetness, company offi cials say. lovers worldwide around their celebration of cheese. The cheese is made at the com- For more information, visit passion for great cheese and the Over the last few months, the pany’s Monroe, Wisconsin, plant www.emmiroth.com. CMN incredible experiences it can cre- ate,” says Suzanne Fanning, senior vice president for Dairy Farmers of Wisconsin and chief marketing offi cer for Wisconsin Cheese. “We also wanted to shine a spotlight on the stories of the dairy farmers and cheesemakers from across our state who put their heart and soul into these products and are the reason we all came together.” Cheeselandia, which started in February 2018, takes a new ap- proach to “infl uencer marketing” by focusing on its fans and the relationships of infl uence they have with their families, friends and ex- tended communities. Cheeselandia focuses on everyday cheese lovers, who are infl uencers in their own circles and naturally spread word about Wisconsin Cheese both online and offl ine. “We’re very impressed with Wisconsin Cheese’s marketing ef- forts. They use creative and unique strategies to build a story around the great cheeses coming out of Wisconsin,” says Sid Cook, Wis- consin Master Cheesemaker, Carr Valley. “The Cheeselandia program is particularly exciting because it puts our cheeses directly in the hands of consumers who are truly excited about cheese and sharing that passion with their community. We hope to continue participation in this innovative program, growing our following and hearing the great feedback from participants.” The Wisconsin Cheese team also hosted one of the most popular lounges in the history of SXSW, a global fi lm, interactive media and design festival that has drawn more than 200,000 people each year to Austin, Texas, since 1987. This 2018 “South by South Wisconsin” activation won a Gold Reggie from the Association of National Adver- tisers. The Wisconsin Cheese team has attracted major media atten- tion as well over the last year with features on NBC’s Kelly Clarkson Show, Food & Wine, The New York Times, Wall Street Journal, TODAY Show and more totaling $40 million For more information please visit www.emmiroth.com 20 | CHEESE MARKET NEWS® — July 17, 2020 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Chobani to donate 100% of profi ts from new limited edition fl avor to Feeding America NORWICH, N.Y. — With the need together to support local food banks and Nourish New York program, which in a similar dairy purchasing program in for food assistance on the rise due to our friends at Feeding America.” reroutes surplus agriculture products to Idaho and Utah. the global pandemic, Chobani recently Feeding America says it estimates the populations that need them most in For more information, visit www. announced it is donating all profi ts from that an additional 17.1 million Americans the state. Chobani also is participating chobani.com/endhunger. CMN a new limited edition charity fl avor to could face hunger this year due to the Feeding America. pandemic. Child hunger could reach an Boxcarr Handmade Cheese donates newly Sold at retailers nationwide from all-time high in 2020, increasing from July through September, Chobani Greek 11.2 million to 18 million, the organiza- formulated cheese to local food banks Yogurt PB&J builds on the company’s tion adds. commitment to support local food banks “Food banks are on the ground ad- CEDAR GROVE, N.C. — Boxcarr and donations. that are ensuring Americans have access dressing the increased need for food Handmade Cheese, a family-owned chee- Outside of a few small grants and dona- to food. assistance in their communities. We semaking business based in Cedar Grove, tions, Boxcarr says it has been funding this Since the COVID-19 crisis hit the are grateful for Chobani’s commitment North Carolina, recently formulated a initiative on its own. The company was United States, Chobani has donated and to fi ghting hunger during this unprec- new cheese for the local community immediately affected by COVID-19 but delivered nearly 6.5 million products to edented time. Their generous support that also supports a local dairy farmer reacted to the drop-in sales by changing food banks, hospital frontline workers, helps to provide more meals to children in need of dispersing his milk due to his its production to this new cheese. Though homeless shelters and others in need and families in need,” says Casey Marsh, other revenue streams being lost from the Boxcarr made the pivot for the short term, of food. Chobani’s new charity PB&J chief development offi cer at Feeding COVID-19 pandemic. its long-term goal is to continue donating fl avor, Food Bank Batch, is another America. “It’s a Mozzarella-type cheese made cheese by using the sale of the Supporting way for the company to give back, this Food Bank Batch is the latest addition with yogurt cultures,” says Samantha Our Farmers Cheese. time coming together with its fans, of- to the company’s Chobani Pantry initia- Genke, co-owner and head cheesemaker, Since March, Boxcarr has been donat- fi cials say. tive, which was designed to support local Boxcarr. “It slices, it melts, and is very ing about 700 pounds of cheese each week “Since Chobani’s earliest days, we’ve food banks. Further actions included the snackable.” to local food banks in an effort to feed had a close relationship with food banks. deployment of rapid response vehicles For every 3 pounds of “Supporting hungry families. Understanding the loss They are beacons of hope and humanity fi lled with food and drinks to hospital Our Farmers Cheese” sold, 1 pound will of jobs in the local restaurant industry, the and they need our help more than ever systems and food banks in more rural be donated to food banks, soup kitchens company says it also has been providing given their communities need them more areas in the United States, the conversion and organizations set up to provide food free food boxes for unemployed food- than ever,” says Peter McGuinness, of Chobani’s New York City café into for those in need. The company says service workers to pick up at the farm. president of Chobani. “Our new Food a temporary food pantry and participa- this will help offset its costs, so it is less For more information, visit Bank Batch is another way we can work tion in New York State’s $25 million reliant on its own accounts receivable Boxcarrhandmadecheese.com. CMN

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For more information please visit www.724wiselect.com For more information please visit www.cheesemarketnews.com/order.html July 17, 2020 — CHEESE MARKET NEWS® | 21 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Dairy checkoff support helps Taco Bell launch new menu items featuring dairy products

ROSEMONT, Ill. — Dairy May 21, is the chain’s fi rst beverage Foods Research Center program that eration. We were convinced there was Management Inc. (DMI) announced to contain dairy since Taco Bell and receives national and local checkoff a way to do it, and our work with the that thanks to dairy checkoff support, DMI formed a partnership in 2012. support. Its six centers encompass Midwest Dairy Center proved that it Taco Bell recently unveiled the Grilled Ciresi says the beverage also faced the expertise and resources of 17 was possible.” Cheese Burrito, its cheesiest new of- several hurdles that needed to be universities. The Pineapple Whip Freeze is fering of the year, and a Pineapple addressed, beginning with Taco Bell The team worked to create a available for a limited time or until Whip Freeze beverage that contains restaurants not having refrigeration dairy-based, shelf-stable creamer that supplies run out. The Grilled Cheese real dairy. capacity near their drink stations to consists of real cream and met Taco Burrito also is a limited time offering, Mike Ciresi, a senior dairy sci- store dairy products. Bell’s product requirements. which fi ts Taco Bell’s strategy. entist for DMI who works at Taco Ciresi and Emil Nashed, who leads “Taco Bell has always wanted an Ciresi says these projects show Bell’s headquarters in Irvine, Cali- DMI’s global innovation partnerships indulgent beverage to fi ll a menu gap, the benefi t of having dairy scientists fornia, co-managed both projects. science team, joined DMI’s product but the setup of its restaurants made on site at a major chain’s headquar- He says the Grilled Cheese Burrito, research team and the Midwest Dairy it challenging,” Ciresi says. “That ters. DMI’s team of dairy scientists which was unveiled July 2, resulted Center at the University of Minnesota caused us to think differently because also support foodservice partners from a brainstorming session at the to collaborate on a solution. Midwest we knew we could make a delicious including McDonald’s, Domino’s, company’s offi ce. The goal was to Dairy is part of the National Dairy dairy beverage that didn’t need refrig- Pizza Hut and KFC. CMN put Taco Bell’s signature spin on a comfort food and grilled cheese fi t the bill nicely, he says. The burrito features a blend of Mozzarella, Cheddar and Pepper Jack cheeses in addition to sour cream, beef, rice, crunchy red strips and chi- potle sauce. A layer of cheese is then Expansion Complete grilled around the tortilla to offer a truly unique experience for Taco Bell fans and cheese lovers, Ciresi says. - We’re ready for your business - Taco Bell faced initial challenges in fi nding heat-resistant paper that the cheese wouldn’t stick to, but Ciresi led efforts to identify a solution that allowed the chain to successfully launch the product. “Grilled cheese is a classic that ev- eryone knows and loves,” Ciresi says. REGULAR “What makes it so special is not only does it have classic Taco Bell fi llings TWIST on the inside, it features a fl avorful layer of indulgence on the outside that SMOKED gives you a delicious, gooey, grilled cheese experience.” The Pineapple Whip, released Blue Bunny launches Load’d Cones and MINIS Load’d Sundaes ROPE LE MARS, Iowa — Blue Bunny is launching new Blue Bunny Load’d Cones and Load’d Sundaes, loaded up with mix-ins and swirls. LIGHT Available in Bunny Tracks, Brown- ie Bomb, Strawberry Shortcake, WHOLE Cookie Dough and S’mores, Blue MILK Bunny Load’d Cones are a new take on a traditional cone, packed with two times the mix-ins, the ice cream brand JALAPE˜NO says. With four cones per box, Blue Bunny Load’d Cones are now avail- able nationwide at a suggested retail price of $5.99. Blue Bunny Load’d Sundaes are soft, frozen treats packed with toppings swirled into each 8.5-ounce, single- The same top quality and reliable service, now with increased capabilities. serve cup. Load’d Sundaes come in 16 total fl avors, with four new fl avors: Turtle Cheesecake, French Silk Pie, Chocolate Caramel Pretzel and S’more S’mores. The sundae cups are available [email protected] 920-477-7871 BakerCheese.com nationwide at a suggested retail price I I of $2.99 each. For more information, visit www.bluebunny.com. CMN For more information please visit www.bakercheese.com 22 | CHEESE MARKET NEWS® — July 17, 2020 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Klondike Cheese launches convenient new Prairie Farms celebrates July National Ice options under Buholzer Brothers brand Cream Month with ice cream sweepstakes

MONROE, Wis. — Klondike Cheese With a focus on history, legacy EDWARDSVILLE, Ill. — In recogni- local family farms to bring them the Co. recently announced the launch of and passion for the craft, the Buholzer tion of July National Ice Cream Month, very best.” new packaging for Buholzer Broth- Brothers brand represents a multi- Prairie Farms is inviting ice cream lov- Prairie Farms Premium Small ers Cheese. The Buholzer Brothers generational, family-owned company. ers to visit its July Ice Cream Month Batch Ice Cream and North Star line of cheese fl avors include Brick, The brand’s name refl ects the three page and sign up to win 10 weekly ice Frozen Treats are made with simple Muenster, Havarti, Dill, Horseradish managing brothers Ron, Dave and cream packages consisting of 20 free ingredients, including fresh milk and and Jalapeño Havarti in 6-ounce or Steve. While the three brothers are coupons for Prairie Farms Premium cream from family-owned farms. From 8-ounce cuts along with bulk loaves. actively managing the company, their Small Batch Ice Cream cartons and fl avors like Cherry Chocolate Funk The new sliced retail packages are children and grandchildren are work- North Star Frozen Treats. to Peanut Butter Banana and Brown available in Muenster and Havarti and ing to continue four generations of “I’m excited for customers to try Butter Maple, Prairie Farms says its are available for immediate distribu- crafting award-winning Green County our delicious ice cream products ice cream is made in small batches to tion. Klondike Cheese says individual cheese. The company has six certifi ed during National Ice Cream Month,” give it a rich and creamy taste. North slice packages offer an easy and con- Wisconsin Master Cheesemakers. says Frank Doll, a dairy farmer for Star also offers frozen novelties, such venient way to make quick dishes such For more information, visit https:// Prairie Farms. “We’re using the high- as Olde Fashioned Premium Sundae as deli roll-ups and sandwiches. www.buholzerbrothers.com. CMN est quality milk and cream from our Cones and Crunch Bars. Premium Small Batch Ice Cream and North Star Frozen Treats are part of an extensive lineup of ice cream products offered by Prairie Farms at retailers around the country. To learn more, visit the Small Batch Ice Cream page at https://www.prairiefarms.com/ products/smallbatch or the North Star Frozen Treats page at http://northstar- frozentreats.com. Complete rules and eligibility requirements for the National Ice Cream Month sweepstakes can be found at https://www.prairiefarms. com/icecreammonth. CMN

Oregon’s TMK Creamery makes vodka from milk CANBY, Ore. — TMK Creamery in Canby, Oregon, is using the leftover whey from its cheesemaking process to create distilled whey sipping alco- A Proud Winner of 234 First, Second hol called Cowcohol. and Third Place Awards Since 2010. TMK Creamery Owner Todd Koch says he fi rst came up with the idea “When we come in first, for Cowcohol after reading an article from Oregon State University Assis- you know exactly where we stand.” tant Professor Paul Hughes discussing FETA GREEK YOGURT REDUCED FAT SOUR CREAM BUHOLZER BROTHERS™ CHEESE fermenting whey into alcohol. • Made From the • Authentic Mediterranean Taste • Made from Odyssey® • Rich & Flavorful Muenster & Brick The creamery is home to 20 Hol- Freshest Cow’s Milk • Lowfat and Nonfat Varieties Greek Yogurt • Creamy & Indulgent Havarti & • Firm & Crumbly Texture • 2X the Protein • 40% Less Fat Dill Havarti stein cows, who produce milk for • Tangy & Salty to • Thick, Rich & Creamy • 75% Less Cholesterol • Retail & Foodservice the creamery’s fresh cheeses, aged the Taste • Flavored or Plain • Only 25 Calories per Serving • Award Winning Flavor to Build Volume cheeses and soft serve ice cream. • Steep in Greek Tradition • Retail, Foodservice & • 12 oz. Retail Containers • Great for Fondues, Snacking Koch and his wife used to feed their • Retail & Foodservice Industrial • Food Service Sizes Available or the Holidays whey into the fi elds through a nutri- Four generations of family and ent management system. Rather than six master cheesemakers (from left): continue to bury the byproduct, Koch Adam Buholzer, Matt Erdley, Luke Buholzer, says he decided to ferment it as a Dave Buholzer, Ron Buholzer, Steve Buholzer World Championship United States Cheese American Cheese Wisconsin State Fair Cheese Contest – Championship – Society Contest Cheese and Butter and Ron Bechtolt ▼ Biennial Contest Biennial Contest Contest means of profi tably upcycling the whey while bringing more visibility to his “cow-lebrities,” as Koch refers to them. Koch says he teamed up with Hughes and a nearby distiller to manufacture Cowcohol, a vodka-like, 40% alcohol liquor with a smooth and clean caramel fi nish. Each 375-mil- liliter bottle of Cowcohol retails in- KLONDIKE CHEESE COMPANY store for $39.99. As of now, Koch 608.325.3021 [email protected] says Cowcohol is back ordered due www.odysseybrands.com www.buholzerbrothers.com to high demand. For more information, visit For more information please visit www.buholzerbrothers.com https://tmkcreamery.com. CMN July 17, 2020 — CHEESE MARKET NEWS® | 23 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE Minerva Dairy expands into more Whole Foods Market locations in South, Mid-Atlantic

MINERVA, Ohio — Minerva brother, Adam Mueller, represents butter. We believe once they try it, stepped up, she adds. Dairy, a more than 125-year old the fi fth generation of Minerva they’ll be taken straight back to their Minerva Dairy is known for its family-owned creamery in Ohio, ownership. “With this expansion grandmother’s kitchen and fall in 85% butterfat, slow-churned butter will now have its products available into other Whole Foods Market love all over again with the fl avors produced from farm-fresh milk. All in nearly 100 Whole Foods Market stores, we’ll be reaching many more they grew up with,” she adds. of Minerva’s products are GMO- locations across the country’s South consumers who are interested not Watts says demand for Minerva free, antibiotic-free, gluten-free, and Mid-Atlantic regions. only in their food’s ingredients, but products has risen recently, in part vegetarian and from pasture-raised Beginning this week, Minerva also in how that food is made and due to the increased amount of home cows not treated with the synthetic items will start appearing for the who makes it.” cooking that has resulted from the hormone, rBST. Minerva Dairy fi rst time in Whole Foods Market Watts says the South is full of coronavirus pandemic. To keep up, products are either packaged in locations in the South. While some new opportunity for the Ohio-based some old hands from the fourth 8-ounce cartons (containing two Minerva Dairy products already are label. generation of Minerva ownership 4-ounce sticks) or wrap enclosed sold in Whole Foods Market stores “We’re obviously eager for all came out of retirement to help out in 1- or 2-pound hand rolls. in the Mid-Atlantic region, the re- those home chefs to discover our the fi fth generation, and children For more information, visit tailer will add additional Minerva brand of fl avorsome, slow-churned from the sixth generation also have minervadairy.com. CMN Dairy products to its shelves in these locations sometime in August. “We’ve focused recently on expanding availability of our prod- ucts, particularly in the Southeast,” says Venae Watts, who with her

Ritz introduces Ritz Cheese Crispers snack made with real cheese

EAST HANOVER, N.J. — Ritz is introducing Ritz Cheese Crispers, a new thin and crispy snack made with real cheese. The new Ritz Cheese Crispers multimillion-dollar national marketing campaign, which celebrates the product’s crispy tex- ture and cheesy taste, kicks off this month with a variety of engaging touchpoints for consumers. Available in two fl avors, Cheddar and Four Cheese & Herb, Ritz Cheese Crispers are designed to pair with all snacking moments, from watch- ing shows on television to backyard get-togethers, the company says. Ritz says that these Cheese Crispers achieve a light and crispy texture through a unique baking process combined with real cheesy good- ness to deliver a snack consumers will love. “We are always looking for ways to bring our loyal and enthusiastic fans innovative products that will ‘wow’ their taste buds and add more fun to snack time, and we think new Ritz Cheese Crispers will give snack lovers exactly what they’re looking for — the perfect combination of cheesy fl avor and crispy texture,” says Patty Gonzalez, senior director of marketing, Ritz. “Some fans will love the crispy texture, while others will love the cheesy fl avor. But we think fans will unanimously agree that they are really delicious.” Ritz Cheese Crispers are now available online and at all major re- tailers nationwide with a suggested retail price of $3.62 per 7-ounce box. www.caputocheese.com For more information, vis- it https://www.instagram.com/ RITZCrackers. CMN For more information please visit www.caputocheese.com 24 | CHEESE MARKET NEWS® — July 17, 2020 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE New snack pack from Principe features Parmigiano Reggiano, Prosciutto di Parma

BROOKLYN, N.Y. — Italian spe- that it is an ideal “grab-and-go” op- excellence, world-class quality, Designed with convenient sepa- cialty meat exporter Principe recently tion to simultaneously satisfy dietary from-the-market freshness and re- rate, clear compartments for the meat launched a new-to-market “Double restrictions and savory cravings. fi ned taste.” and cheese, each Principe D.O.P. D.O.P. Snack Pack” that pairs bite- “After months of working from Ideal for entertaining, Principe Prosciutto di Parma and Parmigiano sized cubes of Parmigiano Reggiano home and being restricted from road says the snack pack’s Prosciutto di Reggiano Snack Pack offers an eas- with Prosciutto di Parma. The story trips, parks and picnics, Americans Parma and Parmigiano Reggiano ily accessible snacking experience, of the sharply-fl avored Parmigiano are slowly — and safely — starting pair well with artisanal beer, fruit — Principe says. Aged 16 months, every Reggiano is closely entwined with to regain a taste of the freedom that particularly melon — or Italian wine. snack pack includes 2 ounces of that of Prosciutto, Principe notes, as they’ve taken for granted,” says This matching potential provides Prosciutto and 1.5 ounces of cheese. the heritage-breed hogs raised for the Alberto Minardi, CEO of Principe opportunities for cross-promotion Each case contains 12 snack packs meat live near Italian creameries and Food USA. “As we welcome sum- with wine and beer products, and the weighing 3.5 ounces each. are fed the natural byproducts of the mer, consumers will be looking to Principe D.O.P. Prosciutto di Parma The snack packs are expected to cheesemaking process. complement their escapes, adven- and Parmigiano Reggiano Snack hit store shelves in July. For more This snack pack is high in protein, tures and small gatherings with a Pack also can be merchandised in information, visit principe.us. CMN gluten-free and ideal for Keto or Pa- snack that refuses to be secondary both deli and specialty sections of leo diets, the company says, adding — one that encapsulates culinary retail establishments. Jasper Hill releases new Native Bayley GREENSBORO, Vt. — Jasper Hill Farm recently announced Native Bayley, its Bayley Hazen Blue made with starters harvested from raw milk and Penicillium Roqueforti from cave-aged rye. Jasper Hill notes that Bayley Hazen Blue is one of the most be- loved cheeses in its collection, often referred to as a “gateway Blue” due to its well-balanced fl avor and but- tery texture. New Native Bayley relies exclu- sively on the use of native fl ora — an indigenous blend of cultures grown in-house at Jasper Hill rather than commercially-produced, standard- ized cultures. Historically in the production of Roquefort, French cheesemakers would leave loaves of bread in the caves of Roquefort-sur-Soulzon, where they would be naturally in- oculated and consumed with ambient molds. The cheesemakers then would pulverize this blue mass and use it to inoculate their cheese. In an effort to follow this tradi- tion, Jasper Hill’s team had Elmore Mountain Bread bake a special loaf of rye for this purpose. The loaf was stored in the back of the Bayley vault, and once its transformation was complete, the team was able to harvest seven strains of ambient P. Roqueforti from its cave-aged loaf to use for cheesemaking. Jasper Hill also recently intro- duced Ginnimere, a collaboration with Caledonia Spirits using its Barr Hill Gin to wash Jasper Hill’s Win- nimere and lend an extra layer of herbal, savory depth to Winnimere’s typical oven-roasted-ham fl avors. As part of Ginnimere’s debut, Jas- per Hill announced a limited-edition Caledonia Collection that includes a wheel of Ginnimere, a half-pound of Bayley Hazen Blue, a 1-pound jar of Barr Hill Raw Honey, Red Barn Lavash, a locally-crafted wooden spreader and two Barr Hill etched highball glasses. For more information, visit For more information please visit www.greatlakescheese.com www.jasperhillfarm.com. CMN July 17, 2020 — CHEESE MARKET NEWS® | 25 RetailWATCH NEWS & MARKETING IDEAS TO HELP SELL MORE CHEESE USDA report shows dairy promotion programs effectively increased dairy product demand

WASHINGTON — National dairy the BCRs expressed in terms of pro- tween $3.0 billion and $3.5 billion Since cost-of-production data are promotion under the dairy producer, ducer profi t at the farm level were in dairy products over the period of unavailable for fl uid milk processors, dairy importer and fl uid milk pro- calculated to be $3.94 for every dollar 2012 to 2017. Cheese products ac- the fl uid milk processor BCR was cessor promotion programs has invested in demand-enhancing activi- counted for more than 40%, by value, calculated using the milk cost as a effectively increased U.S. demand ties for cheese; $15.93 for every dollar of those imports. proxy for cost of production. Over the (domestic and exports) for dairy invested in demand-enhancing activi- Dairy product importers have paid period of 1995-2017, the fl uid milk products, according to a recent report ties for butter; and $3.27 for every assessments to the Dairy Research processor BCR was $3.04 for every released by USDA. dollar invested in demand-enhancing and Promotion Program since August dollar invested in demand-enhancing Enabling legislation of the dairy activities for fl uid milk. Over the same 2011. Total import assessment funds activities for fl uid milk, slightly below producer, dairy importer and fl uid period, the BCR of export promotion varied between $3.41 million and the $3.27 calculated for all fl uid milk milk processor promotion programs was $6.91 per dollar invested. $4.76 million dollars per year between promotional spending at the producer requires USDA to submit an annual On a fat and skim solids basis, 2012 and 2017. level. report to the House Committee on Ag- a signifi cant positive relationship Imported cheese levels were Average annual per capita con- riculture and the Senate Committee on existed between the demand for all higher by roughly 1.2 million pounds sumption of fl uid milk, cheese and Agriculture, Nutrition and Forestry. dairy products and the advertising due to promotion funds collected butter was higher by 9.6%, 4.1% and The most recent report, released in and promotion expenditures associ- from importers. Unit values of cheese 3.6%, respectively, due to promotion May, addresses program activities for ated with the national programs, the imports amounted to approximately during the 2012 to 2017 period. An- Jan. 1 through Dec. 31, 2017. analysis says. The aggregate all-dairy $3.16 per pound on average over the nual butter exports averaged 8.7% The report’s third chapter describes BCR was 4.35, meaning that, on period 2012 to 2017. Hence, incre- less than would have occurred without the results of an independent econo- average, producer profi t increased mental revenue to importers solely promotion, while annual exports of metric analysis, conducted by Texas by $4.35 for each dollar invested in from cheese attributable to the import nonfat dry milk and cheese averaged A&M University, on the effectiveness demand-enhancing activities. assessment on cheese totaled roughly 1.3% and 4.2% higher, respectively, of the programs implemented by the The United States imported be- $3.8 million. due to promotion. CMN National Dairy Promotion and Re- search Board and the Fluid Milk Board. Those national programs are Pine River adds shelf-stable spread, expands clean-label distribution evaluated with a key question in NEWTON, Wis. — Pine River Pre- limited refrigeration and on-the-go is new to cheese spread,” says Kayla mind: Have the demand enhancing ac- Pack recently released a new and snacking. For more information, visit Bohn, sales manager, Pine River. “Our tivities conducted by dairy producers, improved shelf-stable line of gourmet www.pineriver.com/gourmet-snack- partnership is helping us to introduce importers and fl uid milk processors cheese snack spreads. By adding more spread. our award-winning cheese spreads to actually increased the demand for aged Wisconsin Cheddar to the snack Following the national trend toward this market and facilitate store ads, so- fl uid milk and manufactured dairy spread recipe and limiting the use of clean-label products, Pine River also cial media features and in-store sales.” products? other non-dairy ingredients, Pine River is working with DPI Specialty Foods Available in fi ve fl avors — Port Historically, this question has says it was able to achieve a fl avor that and Le Grand Marketing to expand Wine, Sharp Cheddar, Garlic & Herb, been answered through econometric is more consistent with its traditional its clean-label line of cold pack Ched- Hot Habanero and Spicy Beer — studies of the relationships between cold pack but with the convenience dar cheese spreads to the West Coast each gourmet spread yields 5 grams the consumption of dairy products of not needing refrigeration until after market. This line of gourmet Cheddar- of protein per serving. Cold-pressed and promotion program demand- opening. based cheese spreads is made with for food safety and long shelf life, enhancing expenditures. Economic This newly-formulated snack rBST-free dairy products, starting with this added step in the manufacturing returns to dairy producers, importers spread is available in Swiss, Horserad- natural Wisconsin Grade A aged Ched- process keeps the product safe while and fl uid milk processors that result ish, Sharp Cheddar, Port Wine, Garlic dar, and contains no preservatives, having a minimal effect on texture from marketing and promotion ac- & Herb, Jalapeno, Smokey Bacon and artifi cial fl avors or artifi cial colors. and fl avor, Pine River adds. For more tivities and the associated changes Spicy Beer. The company notes it is “DPI and Le Grand bring us a information, visit www.pineriver.com/ in consumption are calculated using ideal for gift baskets, retailers with customer base on the West Coast that clean-label-cold-pack-cheese. CMN the parameters obtained from the estimated demand models. The summary indicator of eco- Made nomic return on investment is a with NATURAL AGED benefi t-cost-ratio (BCR), the analysis WISCONSIN CHEDDAR says. The level of the BCR is taken as an indication of the impact of a pro- gram. For example, a $1 investment Try Our that returns $5 in incremental revenue Clean Label generates a BCR of fi ve to one. Cold Pack Over the period of 1995 to 2017, Cheese Spreads 9NO Preservatives Hiland announces 9NO%VXM½GMEP'SPSVW 9NO%VXM½GMEP*PEZSVW virtual cooking 9NO%HHIH,SVQSRIW lesson contest SPRINGFIELD, Mo. — Hiland Dairy recently launched the “In This Gourmet Cheese Spread Crafted One Batch at a Time Together” contest to help address the crucial role that dairy plays in house- hold meals and meal preparation. @PineRiverPrePack 2020 World Championship The promotion runs May 4-July 31, @PRColdPack Cheese Contest Winners and the giveaway prize includes both a @PRColdPack • Jalapeno - Best In Class one-year supply of Hiland Dairy (de- • Pepper Jack - Best In Class livered in coupons) and a one-on-one • Aged Asiago - 2nd Place virtual cooking lesson with Hiland’s pineriver.com • Spicy Beer - 2nd Place Team Milk Chef Alli. [email protected] (800) 722-4217 x122 To participate, visit http:// hilanddairy.com/together. CMN For more information please visit www.pineriver.com 26 | CHEESE MARKET NEWS® — July 17, 2020 UPCOMING EVENTS Northeast dairy associations, PAMD to hold Dairy Con 2020 half-day webinar Aug. 13

NORTH SYRACUSE, N.Y. — Northeast States will gather virtually for industry members of NDFA, NDSA or PAMD. To register, contact NDFA by call- Dairy Foods Association Inc. (NDFA) updates and information. The fee for non-members to register for ing 315-452-6455 or visit https:// in conjunction with Northeast Dairy Dairy Con 2020 speakers and topics the event is $20. nedairyfoods.org/events. CMN Suppliers Association Inc. (NDSA) and include: the Pennsylvania Association of Milk • Christopher Wolf, professor, Cornell Dealers (PAMD) recently announced the University: Economics, Dairy Markets Planning for Black Swans series to prepare 2020 Northeast Dairy Convention sched- and Policy; dairy players to plan for the ‘unpredictable’ uled for Aug. 12-14 in Mount Poconos, • Jeff Knauss, CEO and co-founder, Pennsylvania, has been cancelled due Digital Hyve: Branding, Enhancing ROI WASHINGTON — The International Organizers say the COVID-19 to the coronavirus restrictions regarding and Digital Marketing; and Dairy Foods Association (IDFA) and pandemic is a modern-day black swan, large gatherings. The associations have • Michael Durant, president and CEO, INTL FCStone Financial Inc., a wholly- unleashing the severe market volatility transitioned the event into a half-day Food Industry Alliance of New York: owned subsidiary of StoneX Group Inc., alongside one of the worst public health webinar, Dairy Con 2020, which will be Challenges, Changes and the Future of are teaming up to host a new webinar crises in generations. The webinar series held Aug. 13, at 9:30 a.m. (ET) via Zoom, Retail. series on “black swans” — unpredictable, is designed to help dairy and cheese hosted by Cornell University College of Convention registration is open to catastrophic events that are beyond what is businesses plan and manage the negative Agriculture and Life Sciences. association members, supplier/vendor normally expected of a situation and bring consequences of the pandemic. Dairy executives, managers, industry associate members, non-members and extreme, unknowable consequences. The To register for the July 23 and vendors and supplier representatives related companies. Advanced registra- next one-hour webinars will take place July 30 webinars, visit https:// from throughout the Northeast and United tion is required, and there is no cost for July 23 and July 30 at 1 p.m. EST. www.idfa.org/webinars. CMN CLASSIFIED ADVERTISING

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LUTZ, Fla. — Michael Landis, a cheese a number of large distributors, and last series of online interviews and virtual Cheese Cellars in Theresa, Wisconsin; expert, educator and infl uencer, is of- year went on to start his own food and cheese pairings with artisan cheesemakers July 23 with Kari Hofkens and Kate fering free, live virtual cheese tastings beverage educational services company, in celebration of American Cheese Month. Neumeier Clarke of Wisconsin Aging led by artisan cheesemakers via Zoom Michael Landis LLC. He is an Ameri- “This started in May with American and Grading Cheese Inc. in Kaukauna, each Wednesday, Thursday and Friday can Cheese Society Certifi ed Cheese Cheese Month, and it’s rolled over Wisconsin; July 24 with Debra Dick- at 4 p.m. EST, with the exception of Professional, Certifi ed Cheese Sensory since I’ve had more cheesemakers show erson of Cowgirl Creamery in Point European cheesemakers who usually Evaluator, Court of Masters Sommelier, interest than I have dates in May. Now Reyes Station, California; July 29 with debut at 10 a.m. EST. Landis says the Certifi ed Cicerone beer server and was I’m booked with guests all the way into George and Debbie Crave of Crave goal of these educational offerings is to inducted into the International Guilde des September,” he says. Brothers Farmstead Cheese in Water- bring help and awareness to struggling Fromages. He has been a cheese judge at Each online segment introduces loo, Wisconsin; July 31 with Padgett artisan cheesemakers, the dairy farms and the World Cheese Awards, International cheesemakers, their ingredients, and Arnold, Sequatchie Cove Creamery, the people that work for them. Cheese Awards and the Global Cheese who they work with, and Landis adds Sequatchie, Tennessee; and Aug. 6 with Landis has been teaching cheese for Awards for more than 10 years and is the cheese pairing advice along with sug- David Gremmels of Rogue Creamery 15 years as a director of education for Ambassador for North America Cheeses gestions on complementary beverages in Central Point, Oregon. at the International Cheese Awards. and charcuterie. For more information and links to He kicked off the “Meet the Cheese- Dates for upcoming sessions include: free YouTube videos, visit https://www. 12th annual makers Live and Virtual Cheese Tasting” July 22 with Joey Widmer of Widmer’s mdlandis.com/festival-events. CMN Vermont Cheesemakers Festival is Aug. 9 MORE NEWS, SHELBURNE, Vt. — The Vermont Cheese Council’s 12th Annual Vermont Cheesemakers Festival is scheduled to MORE SOLUTIONS, take place 10 a.m. to 4 p.m. Aug. 9 at Shelburne Farms in Shelburne, Vermont. MORE CHOICES! The event will feature more than 40 specialty cheese companies as well as Vermont artisan food, wine, beer, cider and spirit companies. Event updates Choose the Best... or changes to the event will be posted online, organizers say. Cheese Market News. General admission tickets, which Because the Right News Matters! include a wine glass and shopping bag, are now on sale through Eventbrite for We fi ll our newspaper each week with news $65. Patron Tickets also are available “that is all about YOU.” The weekly news coverage and through Eventbrite for $100 and include support you receive from CHEESE MARKET NEWS on-site parking, and an insulated festival is unmatched in the industry. bag and glass in addition to admission. We take serious news, add in analysis, For more information, visit https:// attention to detail, passion and integrity to vtcheesefest.com/the-event. CMN deliver the highest level of coverage and service in the cheese business! ProFood Tech 2021 CALL US TODAY to discuss your is canceled marketing needs or to subscribe. CHICAGO — After careful consideration, ProFood Tech producers, PMMI, The Association for Packaging and Processing Technologies (PMMI), Koelnmesse and the International Dairy Foods Association (IDFA) have decided to cancel ProFood Tech 2021, originally scheduled to take place April 13-15 in Chicago, due to the crowded spring 2021 trade show calendar caused ® by the rescheduling of industry events CHEESE MARKET NEWS SUBSCRIPTION FORM: caused by the COVID-19 pandemic. 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) The ProFood Tech partners say they F $145 (2nd Class) F $200 (1st Class/Canada) F $205 (2nd Class) F $325 (1st Class/Canada) F $145 (Email Only. Without Mail Service) F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only) remain committed to serving the needs American Cheese Society, University of Missouri launch biennial artisan cheese survey DENVER — The American Cheese by the nonprofi t American Cheese transitions, and a clear longitudinal in a Report of Key Findings which Society (ACS) has announced it is Education Foundation, and the survey data set can provide a solid founda- provided a snapshot of the small busi- partnering with the University of Mis- is being conducted by researchers at tion and guidance. The data will help nesses that make up the community souri again for its biennial U.S. Artisan/ the University of Missouri-Colombia, clarify the path forward for a treasured of artisan, farmstead and specialty Specialty Cheese Industry Survey. led by Annette Kendall, on ACS’s community of creative artisans.” cheesemaking in America. Additional ACS notes that this year’s survey behalf. Data collection will continue In early 2021, digital copies of research released in 2018 reports by is especially important to understand through July 31, 2020, and any U.S. the three reports will be available for ACS expanded signifi cantly upon what the shifts and needs of the community artisan, farmstead or specialty cheese- non-ACS members to purchase on the has historically been a limited fi eld of that have been heavily impacted by maker is invited to respond at https:// ACS website and will be free to ACS data available about these producers. the pandemic and ensuring fi nancial, missouri.qualtrics.com/jfe/form/ members. Producers who participate For more information, visit www. operational and individual challenges. SV_elpjSN06QHoq81T. in the 2020 survey will receive their cheesesociety.org. CMN Although long-term effects are still “The patterns that emerge will choice of one complimentary digital emerging, ACS anticipates ongoing help illuminate the opportunities and copy of the Key Findings Report via profi t pressures, the need for vigilance challenges cheesemakers are facing,” email from the survey research team. Ornua invests in food safety and shifts in distribution says ACS Executive Director Karen The fi rst biennial State of the U.S. will be topics of interest. Lundquist. “Many of our members Artisan/Specialty Cheese Industry $10 million to Funding for the survey is provided are in crisis and handling turbulent Survey was held in 2016. It resulted upgrade cheese ingredients facility HILBERT, Wis. — Ornua, Ireland’s largest premium dairy cooperative, recently announced a major expansion of its Ornua Ingredients North America division with a $10 million investment to upgrade its Hilbert, Wisconsin, cheese ingredients operation. Ornua says the facility already has some of the most advanced dairy processing equipment in the U.S. dairy sector and includes a state-of-the-art in- novation center that provides functional cheese solutions to Ornua’s U.S. food ingredient and foodservice customers. The expansion plans for Hilbert will add 22,000 square feet of ware- housing and cooling infrastructure We look at cheese differently. to the operation, resulting in an ad- ditional 30% growth in production capacity. Construction of the site’s new infrastructure is being carried out by Wisconsin building fi rm Bayland Construction and is expected to be complete in February 2021. “Ornua Ingredients’ core ethos re- volves around creating and maintaining long-term partnerships with our custom- ers through innovation, best-in-class technical expertise and a true spirit of collaboration that delivers functional cheeses that meet the demands of brands and consumers,” says Rick Pedersen, president, Ornua Ingredients North America. “The capacity and fl exibility enabled by this latest investment will allow us to deliver the scale and breadth of product portfolio required to maintain At Deville Technologies we do more than ;@;1ঞˆ;Ѵ‹-m7;L1b;m|Ѵ‹ĺ);r-u|m;u         our position as the leading partner in our customers’ ambitious growth plans.” just provide cheese processing companies with our clients to custom design the Ornua Ingredients North America, with the perfect shred, dice, shave and grate...t voѴ†ঞom|_-|0;v|l;;|v|_;bu=oo71†মm] vo which specializes in producing cus- ‰;h;;r|_;‰_oѴ;voѴ†ঞombmlbm7ĺ);7;Ѵbˆ;u needs...because we don’t just see cheese, tomized, functional cheese products †Ѵ|u-_‹]b;mb1=oo71†মm]voѴ†ঞomv|_-|or;u-|; wwe see the whole picture. for major U.S. food manufacturing and foodservice customers, oper- ates two cheesemaking facilities: the Hilbert plant and another in Byron, Minnesota. The division provides cheese solutions for applications in the meat, frozen meals, egg dishes, soups and sauces, bakery and pizza cheese categories. Ornua says this lat- FS40 line with powder dispenser, tumble drum and conveyor 1.866.404.4545 www.devilletechnologies.com est investment is a result of a period of exceptional multiyear growth in the division, with 2019 reporting a record For more information please visit www.devilletechnologies.com year with double-digit growth. CMN