In-Store Sampling Differentiates Products, Educates Consumers

Volume 33 June 28, 2013 Number 23

Scan this code for breaking In-store sampling differentiates news and the latest markets! products, educates consumers

By Aaron Martin likely to purchase a product Consumer education is Spurrell, director, Cheshire if they’re satisﬁ ed with the especially important when Cheese Co., attributes the INSIDE MADISON, Wis. — Consumers sample, according to a PROMO a company launches a new company’s success to branding have many products to chose Industry Trends report. In-store product, or is trying to build a and marketing through social from in today’s increasingly sampling programs. new brand all together. Bella media and in-store product ✦ Lactalis American Group cluttered marketplace. This is Product sampling programs Via Farms, Baldwinsville, N.Y., samples. to close Mozzarella Fresca why companies ranging from also allow cheesemakers to is a farmstead operation that “As we have a very unusual plant in Tipton, Calif. farmstead artisan cheese- educate consumers about produces Chevre and processes range of ﬂ avored cheese, peo- For details, see page 4. makers to multi-billion dollar specialty products and of- goat’s milk. It was launched ple can be wary of buying. The conglomerates utilize in-store fer suggestions for pairing three years ago. Bella Stahl, sample tasting surprises them ✦ Experts discuss global dairy product sampling programs to and preparation. Kristy Klug, co-owner, Bella Via Farms, says and convinces them that we market, U.S. price outlook differentiate their products marketing communications that engaging consumers with truly have the most amazing at INTL FCStone meeting. and educate consumers. specialist, Saputo Specialty product samples in retail set- range of cheese,” Spurrell says.

For details, see page 5. Research suggests that of- Cheese Co., says consumers tings and at public events has “Our sales staff are trained to fering in-store product samples are often intimidated by the been integral to the company’s entice and encourage tasting of ✦ Dairy groups praise USDA has a major impact on consum- vast amount of specialty cheese growth. the samples to generate sales, for new school snack rules. er purchasing decisions. Sixty options available to them in the “One of the biggest positives and it works 100 percent of For details, see page 13. percent of shoppers report that marketplace. out of product sampling is label the time.” firsthand experience is the “The specialty cheese cat- recognition. People will come The interaction between ✦ Senate passes immigration most effective way to encour- egory includes an incredibly up to me and say, ‘I recognize the buyer and the sales staff reform bill; NMPF pleased. age purchases, and 90 percent wide range of products, making that, or I’ve seen that,’” Stahl needs to be fun and true to the For details, see page 20. of shoppers say they are more consumer education a very says. “Once you have that label brand. Offering a customer a important part of the sales recognition, some consumers piece of cheese on a toothpick process,” she says. “Sampling will look for it in their local likely won’t create a lasting is a tried-and-true option. We stores and ask store managers impression. It’s important to CDFA orders price relief, but know when people try our if they can order it.” fi rst get a consumer’s full at- cheeses, they’ll love them. We Cheshire Cheese Co., Mac- tention, and then to make the below level previously granted also use in-store materials that clesfi eld, England, has been interaction interesting and include a brief description of operating as a brand for less educational. SACRAMENTO, Calif. — The California Department of Food and the cheese along with wine than three years. The com- “The processor selling the Agriculture (CDFA) last Friday announced it would reinstitute tem- pairing and serving sugges- pany’s artisan cheeses are cheese should be just as excited porary price relief for milk producers at a reduced level through the tions. Educational tools like sold at more than 200 retail about the product as they want end of the year. However, the increase that will take effect July 1 is these help to build consumers’ locations in England, and the their consumer to become. I far less than what producers had asked for and only half the level of confi dence in their choices. It’s company is currently seeking think people can feel that,” the previous increase that had been in place through the end of May. so much easier to buy a piece of a distributor to enter the U.S. Stahl says. “They should be as The decision follows a May 20 public hearing CDFA called on its cheese when you know exactly market. The company realized engaged with people as they own motion to consider extending temporary price increases it previ- how to serve it and what to pair nearly $3 million in sales in its can at the ground level.” ously had ordered for the period of Feb.1 to May 31, 2013. There were it with.” third year of operation. Simon Turn to SAMPLE, page 19 a no price increases in June. After evaluating the May 20 hearing record, CDFA decided to amend the Class 1, 2, 3, 4a and 4b pricing formulas for July 1 through December 31 by: increasing the Class 1 price approximately $0.03 per hundredweight; increasing the Class 2 and 3 prices approximately Consumers connect with Winners named in $0.05 per hundredweight; and increasing the Class 4a and 4b prices Wisconsin State approximately $0.15 per hundredweight. The changes will take effect cheese through recipes Fair competition for milk delivered to processing plants on or after July 1, and on aver- By Rena Archwamety age, these adjustments will increase the monthly pool prices for the WEST ALLIS, Wis. — period by approximately $0.125 per hundredweight. MADISON, Wis. — Whether consumers want to fi x a quick meal Dairy manufacturers from CDFA Secretary Karen Ross ordered the reduced levels of extended or a gourmet dinner, they can fi nd an array of sources for inspira- throughout the state sub- price relief despite a recommendation by the hearing panel that CDFA tion, including cooking shows, recipe blogs and tips from amateur, mitted close to 300 entries not continue temporary price relief. professional and celebrity chefs. Cheese and dairy companies are for the 2013 Wisconsin “As a result of the uncertainty regarding the current condition of using these channels as well to reach consumers and promote State Fair Cheese & Butter the dairy industry because of the lack of concrete data, the panel is accessible and innovative ways to use their products. Contest, held Thursday at concerned and needs to be cautious in recommending temporary price “We’ve always used recipes, even before the days of social Wisconsin State Fair Park. relief, so that the normal marketing conditions of the state’s milk sup- media,” says Jen Neary, director of marketing for integrated The contest featured 25 plies or fi nished dairy products are not disrupted,” the advisory panel services, Cabot Cheese, Cabot, Vt. “From our focus groups and classes. says in its post-hearing report. research, we know that’s what consumers want. Even in print The 2013 Grand Mas- Ross says in a letter to dairy industry stakeholders that while testimony ads, before social media, recipes really got consumers to stop ter Cheesemaker will be on the hearing record failed to provide economic data to justify the industry’s and look at our products.” named and all the winning a Turn to RELIEF, page 18 Turn to RECIPES, page 16 a Turn to CONTEST, page 14 a Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — June 28, 2013 MARKET INDICATORS

Chicago Mercantile Exchange Cash prices for the week ended June 28, 2013 CHEESE FUTURES for the week ended June 27, 2013 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday June 24 June 25 June 26 June 27 June 28 Fri., June 21 Mon., June 24 Tues., June 25 Wed., June 26 Thurs., June 27 JUN13 1.777 873 1.778 872 1.778 869 1.777 869 1.778 869 Cheese Barrels JUL13 1.755 745 1.720 827 1.698 857 1.691 866 1.653 896 Price $1.6775 $1.6575 $1.6400 $1.5975 $1.5975 AUG13 1.806 715 1.777 751 1.752 797 1.760 785 1.740 807 Change -4 -2 -1 3/4 -4 1/4 NC SEP13 1.840 603 1.830 657 1.815 692 1.815 714 1.807 754 OCT13 1.845 647 1.835 721 1.820 744 1.820 770 1.818 777 Cheese 40-lb. block NOV13 1.823 836 1.820 903 1.810 917 1.805 923 1.805 931 Price $1.6875 $1.6875 $1.6775 $1.6375 $1.6375 DEC13 1.786 758 1.788 828 1.780 834 1.780 839 1.779 842 JAN 14 1.760 71 1.760 71 1.753 78 1.753 80 1.760 99 Change -3 3/4 NC -1 -4 NC FEB 14 1.737 31 1.737 31 1.737 38 1.737 38 1.737 38 MAR 14 1.740 23 1.740 23 1.738 35 1.732 37 1.732 37 Weekly average (June 24-28): Barrels: $1.6340(-.1105); 40-lb. Blocks: $1.6655(-.0575). APR 14 1.737 19 1.737 19 1.737 19 1.737 19 1.737 19 Weekly ave. one year ago (June 25-29, 2012): Barrels: $1.6720; 40-lb. Blocks: $1.6490. MAY 14 1.730 17 1.730 17 1.730 17 1.730 17 1.730 17 JUN 14 1.751 27 1.751 27 1.751 27 1.751 27 1.751 47 Extra Grade NDM Total Contracts Traded/ Price $1.7000 $1.7000 $1.7000 $1.7000 $1.7000 Open Interest 69/5,365 557/5,747 258/5,924 158/5,984 226/6,133 Change NC NC NC NC NC Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Grade A NDM Price $1.7300 $1.7300 $1.7300 $1.7300 $1.7300 Change NC NC NC NC NC DRY WHEY FUTURES for the week ended June 27, 2013 Weekly average (June 24-28): Extra Grade: $1.7000(NC); Grade A: $1.7300(+.0175). (Listings for each day by month, settling price and open interest)

Grade AA Butter Fri., June 21 Mon., June 24 Tues., June 25 Wed., June 26 Thurs., June 27 Price $1.4750 $1.4675 $1.4275 $1.4275 $1.4275 JUN13 57.25 249 57.25 251 57.25 251 57.25 251 57.25 251 Change -2 1/2 -3/4 -4 NC NC JUL13 57.45 276 56.25 268 56.00 276 56.00 277 56.20 283 AUG13 58.00 246 56.75 244 57.00 245 56.25 245 56.30 247 Weekly average (June 24-28): Grade AA: $1.4450(-.0710). SEP13 58.00 231 56.75 228 56.50 231 56.50 231 56.50 232 OCT13 58.75 154 57.25 156 57.25 156 57.25 156 56.75 156 Class II Cream (Major Northeast Cities): $2.0466(-.0016)–$2.1527(-.0649). NOV13 58.00 172 57.25 167 57.25 167 56.75 167 56.75 167 DEC 13 59.00 162 57.50 155 56.75 155 56.75 155 56.60 155 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. JAN14 54.35 6 54.35 6 54.35 7 54.35 12 54.35 12 FEB14 50.00 6 50.00 6 52.50 7 52.50 12 52.50 12 MAR14 49.00 6 49.00 6 50.50 7 52.00 12 52.00 12 Total Contracts Traded/ Open Interest 0/1,508 129/1,487 36/1,502 22/1,518 38/1,527 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Weekly Cold Storage Holdings June 24, 2013 On hand Week Change since June 1 Last Year Monday Change Pounds Percent Pounds Change Butter 18,470 +324 +853 +5 12,016 +6,454 Dry Products* June 28, 2013 Cheese 114,792 -937 +2,599 +2 129,184 -14,392 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from NONFAT DRY MILK a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the Central & East: low/medium heat $1.7000(+2)-$1.7725; trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) mostly $1.7000(+1)-$1.7400(+1). high heat $1.7800(+3)-$1.8500. West: low/medium heat $1.6500-$1.7800(+2); mostly $1.7000(+1)-$1.7350(+1/2). CLASS III PRICE high heat $1.6600-$1.8500(+3). (Dollars per hundredweight, 3.5% butterfat test) Calif. manufacturing plants: extra grade/grade A weighted ave. $1.6595(-.0018) based on 12,196,859 lbs. Sales to CCC: 0 lbs. YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC 2007 13.56 14.18 15.09 16.09 17.60 20.17 21.38 19.83 20.07 18.70 19.22 20.60 2008 19.32 17.03 18.00 16.76 18.18 20.25 18.24 17.32 16.28 17.06 15.51 15.28 WHOLE MILK POWDER (National): $1.8000-$1.9000(-5). 2009 10.78 9.31 10.44 10.78 9.84 9.97 9.97 11.20 12.11 12.82 14.08 14.98 2010 14.50 14.28 12.78 12.92 13.38 13.62 13.74 15.18 16.26 16.94 15.44 13.83 EDIBLE LACTOSE 2011 13.48 17.00 19.40 16.87 16.52 19.11 21.39 21.67 19.07 18.03 19.07 18.77 (FOB)Central and West: $.5600(+4)-$.7500; mostly $.5800-$.7100. 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 2013 18.14 17.25 16.93 17.59 18.52 DRY WHEY Central: nonhygroscopic $.4700-$.6250(+1/2); mostly $.5200(+1/2)-$.5700. STAFF SUBSCRIPTION INFORMATION West: nonhygroscopic $.5625(-3/4)-$.6125(+1/4); Susan Quarne, 3XEOLVKHU &KHHVH0DUNHW1HZV3XEOLFDWLRQ ,661 mostly $.5725-$.6100. (PH 608/831-6002; FAX 608/831-1004) LVSXEOLVKHGZHHNO\E\4XDUQH3XEOLVKLQJ//& (FOB) Northeast: extra grade/grade A $.5450(+1/4)-$.6200(+1/4). e-mail: [email protected] 6LJQDWXUH'ULYH0LGGOHWRQ:,3KRQH )$;3HULRGLFDOVSRVWDJHSDLGDW0DGLVRQ:, Kate Sander, (GLWRULDO'LUHFWRU ANIMAL FEED (Central): Whey spray milk replacer $.4075-$.5400. (PH 509/962-4026; FAX 509/962-4027) &LUFXODWLRQUHFRUGVDUHPDLQWDLQHGE\4XDUQH3XEOLVKLQJ//& 6LJQDWXUH'ULYH0LGGOHWRQ:,POSTMASTER: e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber Alyssa Sowerwine, 6HQLRU(GLWRU Services, P. O. Box 628254, Middleton, WI 53562; Form WHEY PROTEIN CONCENTRATE (34 percent): $1.3000(+2)-$1.4700(+1); (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002.$OOULJKWV mostly $1.3250(+2 1/2)-$1.3600(+1). e-mail: [email protected] UHVHUYHGXQGHUWKH8QLWHG6WDWHV,QWHUQDWLRQDODQG3DQ$PHULFDQ Rena Archwamety, 1HZV:HE(GLWRU &RS\ULJKW &RQYHQWLRQV 1R SDUW RI WKLV SXEOLFDWLRQ PD\ EH (PH 608/288-9090; FAX 608/288-9093) UHSURGXFHGVWRUHGLQDUHWULHYDOV\VWHPRUWUDQVPLWWHGLQDQ\ DRY BUTTERMILK e-mail: [email protected] IRUP RU E\ DQ\ PHDQV PHFKDQLFDO SKRWRFRS\LQJ HOHFWURQLF (FOB)Central & East: $1.5400(+3)-$1.6000. Aaron Martin, 1HZV(GLWRU UHFRUGLQJRURWKHUZLVHZLWKRXWWKHSULRUZULWWHQSHUPLVVLRQRI (FOB) West: $1.5600(+1)-$1.6000(+1 3/4); mostly $1.5700(+1)-$1.5875(+1 1/4). (PH 608/288-9090; FAX 608/288-9093) 4XDUQH 3XEOLVKLQJ //& 2SLQLRQV H[SUHVVHG LQ DUWLFOHV DUH e-mail: [email protected] WKRVH RI WKH DXWKRUV DQG GR QRW QHFHVVDULO\ UHÁHFW WKRVH RI 4XDUQH 3XEOLVKLQJ //& GED &KHHVH 0DUNHW 1HZV &KHHVH CASEIN: Rennet $4.3500-$5.0000; Acid $4.6000-$5.4000. REGULAR CONTRIBUTORS 0DUNHW1HZVGRHVQRWHQGRUVHWKHSURGXFWVRIDQ\DGYHUWLVHU John Umhoefer, Downes-O'Neill LLC, International Dairy DQGGRHVQRWDVVXPHDQGKHUHE\GLVFODLPVDQ\OLDELOLW\WRDQ\ Foods Association, National Milk Producers Federation SHUVRQIRUDQ\ORVVRUGDPDJHFDXVHGE\HUURUVRURPLVVLRQVLQ *Source: USDA’s Dairy Market News WKHPDWHULDOFRQWDLQHGKHUHLQUHJDUGOHVVRIZKHWKHUVXFKHUURUV SUBSCRIPTIONS & BUSINESS STAFF UHVXOWIURPQHJOLJHQFHDFFLGHQWRUDQ\RWKHUFDXVHZKDWVRHYHU Subscription/advertising rates available upon request &RS\ULJKWE\4XDUQH3XEOLVKLQJ//& Contact: Susan Quarne - Publisher Subscriptions:IRU86VHFRQGFODVVGHOLYHU\ P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG,QWHU PHONE 608/831-6002 • FAX 608/831-1004 QDWLRQDOUDWHWRDOORWKHUV3ULQWHGLQ86$

WEBSITE: www.cheesemarketnews.com

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

Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 28, 2013 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS MARKET INDICATORS

W&W Dairy offers expanded product line MONROE, Wis. — W&W Dairy recently According to Ryan Webster, director added several new varieties to its product of sales and marketing, W&W Dairy, lineup. the company is excited to offer more Known for Hispanic cheeses such as varieties of cheese as well as private Queso Fresco, a 2012 World Champion- labeling. ship Cheese Contest winner, as well as “By developing a new process for Quesadilla, Cotija and Enchilado, the making these items, W&W Dairy will company now has expanded its product have extremely competitive pric- line to also include Colby Longhorn, Mon- ing due it its ability to offer exact- terey Jack and Cheddar-style cheeses. weight sizes,” he says. CMN Total cheese, butter in cold storage climbs WASHINGTON — Total natural cheese 29.9 million pounds May 31, 2013, up 5 in U.S. cold storage was 1.16 billion percent from April 30, 2013’s 28.5 mil- For more information please visit www.devilletechnologies.com pounds as of May 31, 2013, up 3 per- lion pounds and up 1 percent from May cent from April 30, 2013’s 1.12 billion 31, 2012’s 29.6 million pounds. pounds and 8 percent more than the Other natural cheese in cold storage CME FUTURES for the week ended June 27, 2013 1.07 billion pounds of natural cheese totaled 408.9 million pounds at the end in cold storage at the end of May 2012, of May 2013, up 4 percent from April 30, Class III Milk according to data from USDA’s National 2013’s 394.1 million pounds and up 6 Fri., June 21 Mon., June 24 Tues., June 25 Wed., June 26 Thurs., June 27 Agricultural Statistics Service (NASS). percent from the 387.5 million pounds JUN13 18.03 3,457 18.03 3,446 18.03 3,435 18.02 3,332 18.04 3,333 JUL13 17.79 4,237 17.34 4,263 17.13 4,279 17.12 4,282 16.70 4,212 American-type cheese in cold stor- in cold storage at the end of May 2012. AUG13 18.33 3,515 18.00 3,699 17.77 3,697 17.73 3,664 17.57 3,789 age was 717.9 million pounds May 31, NASS reports butter in U.S. cold SEP13 18.64 2,977 18.44 3,147 18.30 3,150 18.30 3,151 18.22 3,237 2013, up 3 percent from April 30, 2013’s storage totaled 323.2 million pounds at OCT13 18.64 2,043 18.48 2,137 18.35 2,154 18.38 2,160 18.27 2,209 NOV13 18.50 1,863 18.39 1,886 18.25 1,933 18.20 1,938 18.15 1,969 698.7 million pounds and 10 percent the end of May 2013, up 4 percent from DEC13 18.11 1,758 18.03 1,746 17.95 1,760 17.94 1,778 17.90 1,793 higher than the 652.1 million pounds April 30, 2013’s 309.7 million pounds and JAN14 17.60 566 17.58 567 17.53 574 17.53 576 17.49 583 FEB14 17.26 458 17.26 457 17.24 464 17.25 465 17.23 479 in cold storage May 31, 2012. 24 percent more than the 261.6 million MAR14 17.15 359 17.15 366 17.08 364 17.15 372 17.12 385 Swiss cheese in cold storage totaled pounds at the end of May 2012. CMN APR 14 17.16 293 17.15 297 17.15 300 17.17 306 17.13 318 MAY 14 17.17 213 17.18 220 17.20 228 17.20 245 17.17 262 JUN 14 17.17 141 17.18 147 17.20 155 17.22 169 17.14 176 JUL 14 17.15 8 17.15 8 17.15 8 17.15 8 17.15 8 AMS: Cheese remains heavily advertised, AUG 14 16.99 4 16.99 4 16.99 4 16.99 4 16.99 4 SEP 14 16.49 2 16.49 2 16.49 2 16.49 3 16.55 3 with 8-ounce blocks primarily featured OCT 14 16.40 2 16.40 2 16.40 2 16.40 3 16.45 3 NOV 14 16.29 2 16.29 2 16.29 2 16.29 2 16.35 2 WASHINGTON — Cheese remains a but up from $3.36 one year ago, while DEC 14 16.80 2 16.80 2 16.80 2 16.80 2 16.80 2 heavily advertised dairy product, and 2-pound blocks had an average price of Total Contracts Traded/ this week saw the 8-ounce block category $6.62, up from $5.78 two weeks earlier Open Interest 669/21,900 2,136/22,398 1,346/22,513 1,083/22,460 1,625/22,767 jump ahead of 8-ounce shred packages and up from $5.74 one year ago, AMS says. Class IV Milk in retail featuring, according to the AMS says that 8-ounce cheese shreds Fri., June 21 Mon., June 24 Tues., June 25 Wed., June 26 Thurs., June 27 latest biweekly National Dairy Retail had a weighted average advertised price JUN13 18.94 299 18.94 299 18.94 299 18.94 299 18.92 299 Report released Thursday by USDA’s of $2.16 this week, down from $2.32 two JUL13 19.11 371 18.85 381 18.79 381 18.64 394 18.65 420 AUG13 19.50 446 19.36 447 19.30 447 19.10 447 19.04 456 Agricultural Marketing Service (AMS). weeks ago and down from $2.47 one year SEP13 19.50 392 19.42 392 19.20 385 19.00 385 19.00 396 AMS says that this week, national ago. One-pound cheese shreds had a OCT13 19.25 280 19.20 290 19.15 290 19.00 290 18.70 300 conventional 8-ounce blocks of natural weighted average advertised price of NOV13 19.11 253 19.11 253 19.05 254 19.05 254 18.58 254 DEC13 18.59 246 18.59 246 18.44 246 18.30 250 18.05 251 cheese had a weighted average adver- $3.06 this week, down from $4.09 two JAN 14 18.20 62 18.20 62 18.13 63 18.00 63 18.00 63 tised price of $2.30, down from $2.31 weeks earlier and unchanged from a FEB 14 17.85 40 17.85 40 17.85 40 17.85 40 17.85 40 17.50 41 two weeks earlier and down from $2.33 year earlier. MAR 14 17.50 41 17.50 41 17.50 41 17.50 41 Total Contracts Traded/ one year ago. Meanwhile, AMS says that 1-pound Open Interest 20/2,430 29/2,451 15/2,446 27/2,463 83/2,520 One-pound cheese blocks had a packs of conventional butter this week Cash-Settled NDM weighted average advertised price of had a weighted average advertised price Fri., June 21 Mon., June 24 Tues., June 25 Wed., June 26 Thurs., June 27 $3.59, down from $4.51 two weeks earlier of $2.87, down from $2.97 two weeks ear- JUN13 168.50 321 168.50 321 168.50 321 168.50 321 168.28 319 JULY13 171.45 263 171.08 265 170.75 270 170.75 275 170.13 278 AUG 13 174.00 259 174.00 259 173.75 266 173.75 271 172.00 282 National Dairy Products Sales Report SEP 13 173.00 224 173.00 224 172.75 227 172.75 232 170.00 237 OCT13 169.00 156 169.00 156 168.75 160 168.75 165 168.45 171 For the week ended: 6/22/13 6/15/13 6/8/13 6/1/13 NOV 13 165.25 170 165.25 170 165.00 177 165.00 182 164.70 186 DEC 13 160.50 93 160.50 93 160.50 98 160.50 103 160.00 104 Cheese 40-lb. Blocks: JAN 14 160.00 9 160.00 9 160.00 9 160.00 9 160.00 9 Average price1 $1.7502 $1.7552 $1.7774 $1.8112 FEB 14 158.00 5 158.00 5 158.00 5 158.00 5 158.00 5 Sales volume2 9,937,579 10,932,931 10,047,094 11,750,203 Total Contracts Traded/ Cheese 500-lb. Barrels: Open Interest 10/1,500 2/1,502 74/1,533 35/1,563 54/1,591 Average price1 $1.8815 $1.8479 $1.8436 $1.8609 Cash-Settled Butter Adj. price to 38% moisture $1.7963 $1.7709 $1.7621 $1.7746 Fri., June 21 Mon., June 24 Tues., June 25 Wed., June 26 Thurs., June 27 Sales volume2 9,377,762 9,690,366 9,966,272 9,466,972 Moisture content 35.06 35.31 35.13 34.99 JUN13 155.00 796 155.00 816 155.00 816 154.35 821 154.25 841 JUL13 154.00 865 150.48 871 148.00 864 145.00 877 145.00 886 Butter: AUG13 158.28 926 156.03 929 152.68 942 148.00 951 150.00 951 Average price1 $1.5501 $1.5688 $1.5496 $1.6182 SEP13 160.75 872 159.25 876 155.50 882 150.50 882 153.00 885 Sales volume2 3,339,732 2,410,722 2,510,695 4,978,513 OCT13 160.25 858 159.60 871 158.70 870 150.70 879 153.00 878 Nonfat Dry Milk: NOV13 160.90 986 160.00 998 156.70 1,007 152.00 1,011 154.75 1,011 156.93 510 516 Average price1 $1.6878 *$1.6813 $1.6839 $1.6691 DEC13 157.00 516 155.50 150.75 520 152.00 522 JAN 14 156.95 15 156.95 20 155.48 20 153.08 20 150.73 20 2 13,786,322 Sales volume 21,316,416 *21,944,670 18,461,823 FEB 14 156.00 25 156.00 23 156.25 23 152.85 23 151.50 23 Dry Whey: MAR14 156.50 9 156.50 9 155.50 12 153.00 12 153.00 13 Average price1 $0.5864 *$0.5739 $0.5680 $0.5815 APR14 158.50 9 158.50 9 158.50 9 158.50 9 158.50 9 Sales volume2 8,792,376 *8,095,211 8,282,578 7,499,456 MAY14 159.00 3 159.00 3 159.00 3 159.00 3 158.00 3 JUN14 159.50 2 159.50 2 159.50 2 159.50 2 159.50 2 */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Total Contracts Traded/ Open Interest Reported in pounds. More information is available by calling AMS at 202-720-4392. 188/5,882 91/5,937 112/5,966 111/6,010 103/6,044 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.

Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 4 CHEESE MARKET NEWS® — June 28, 2013 GUEST COLUMNIST CMN Exclusive!

of issues has devolved into a low level and believed that milk needs to be of mischaracterization and vehemence. treated differently than other beverages, Perspective: It’s troubling to say the least. there were many more who sent outright Industry Issues To solve the issues that lie before “hate mail,” going as far as comparing us all as Americans, we must speak out us to such despicable characters as Connie Tipton is president and loudly for honest discussion, debate and Adolf Hitler. All in all, more than 35,000 CEO of the International Dairy efforts to collaborate and avoid allowing comments were fi led at FDA, most based Foods Association. She contributes one group or another to dictate. This on the intentional mischaracteriza- this column exclusively for Cheese is the clearest way to move forward on tion of what we intended to do, which Market News®. policies that can keep our industry and was driven by activists with their own our nation strong. agendas. How did we get to this place where And while social media has made people are vilifi ed for disagreeing? Well, these sorts of campaigns easy to do, one example comes to mind from efforts industry research showed that the effect to reform outdated dairy policy. There on consumer attitudes was very limited. has been a long-time campaign to paint Without prompting or aided recall, only dairy processors and manufacturers as 1 percent of consumers mentioned that “only wanting cheap milk” and “not car- they were aware of the issue. ing about dairy farmers.” Having worked We all remember George Orwell’s Big Brother with an agenda with processors and manufacturers for book, 1984, about government keeping 32 years, I can tell you this just isn’t track of us as “Big Brother.” We want Our government is on a dangerous All of this brings into focus the true. A reliable supply of milk and dairy our government to do what’s right to path of intimidation, regulation and importance of free speech and the ingredients is at the top of the list for protect us without taking over our lives. punishment for those who hold views freedom to petition our government. most dairy foods companies, along with Whatever the issue, our opponents that differ from the views of this ad- These rights are fundamental to our the desire also to have an affordable have the right to disagree with us. But ministration. Whether it’s the Internal democracy, and we must defend them price so the end equation will work to companies and organizations that rep- Revenue Service targeting groups be- vigorously, both independently and in keep both farmers and processors in resent them, like IDFA, have the right cause of their political beliefs or calls for united efforts through trade associations business and keep consumers buying to make their views known and their disclosure of donors to political groups, such as IDFA. One of the top groups in our products. This is the win, win, win voices heard. An open exchange of there are clear efforts to silence the Washington with a big voice in this arena equation. ideas is healthy and can be productive voice of business. is the U.S. Chamber of Commerce, and We also had an interesting experi- in bringing important policy changes, Let’s look at a few recent events. IDFA is proud to be a member of that ence this spring when the Food & Drug whether on legislation, regulations or The National Security Agency is log- organization and working with them. Administration (FDA) decided to pub- government rulemaking. ging emails and phone calls of ordinary Unfortunately, these acts of govern- lish a joint petition fi led by IDFA and Mischaracterization of intentions, citizens. The Internal Revenue Service ment intimidation have the additional the National Milk Producers Federation. lack of civil discourse and intimida- is investigating individual taxpayers negative consequence of increasing the The petition requested a change to tion have no place in our government as well as blocking tax exemptions to lack of civil discourse on issues. The the milk standard of identity to allow or in civil society. We must work to groups with agendas that differ from the barbs fl y during political contests as the use of non-nutritive sweeteners in guarantee our rights. CMN powers that be. The Justice Department well as issue debates, making villains of fl avored milks. This was an effort to put has singled out a reporter for potential those on the other side of an issue. Elec- fl uid milk on a level playing fi eld with The views expressed by CMN’s guest prosecution for doing his job for Fox tions have become mud-slinging events competing beverages. columnists are their own opinions News. What else is going on that hasn’t instead of debates about real differences While there were reasonable people and do not necessarily refl ect those of yet been uncovered? among candidates, and the discussion who honestly disagreed with this idea Cheese Market News®. NEWS/BUSINESS

USDA publishes fi nal rule increasing fees for voluntary dairy grading, inspection services WASHINGTON — USDA’s Agricultural the proposed increases would be accept- increments to account for infl ation. We meaning these companies do not have Marketing Service (AMS) in Thursday’s able to dairy companies as long as they are pleased to see that USDA understood the option to discontinue or reduce Federal Register published a fi nal rule are phased in at a reasonable level and our concerns and framed the fi nal rule inspection or grading services as the to increase fees for voluntary federal within a reasonable time frame. Specifi - to be responsive to our requests.” costs increase. dairy and inspection services. cally, IDFA requested a rate lower than IDFA fi led the comments in re- The fees associated with deroga- The fi nal rule increases fees charged the proposed increase of 15 percent. sponse to the department’s proposed tion requests, which are requests for for voluntary dairy grading and inspec- “Our members understand the need rule to increase the fees for voluntary exemptions regarding the European tion services by 10 percent, except for for AMS to increase fees to avoid a re- federal dairy grading and inspection Union Health Certifi cation Program, derogations, starting Aug. 1. The fees duction in services offered to the dairy services. Because many IDFA members will remain the same, USDA says. will increase an additional 10 percent industry,” says Cary Frye, IDFA vice sell products to the federal government The published fi nal rule is available on Feb. 1, 2014. president of regulatory and scientifi c for use in food assistance programs at www.regulations.gov. For more infor- The International Dairy Foods As- affairs. “In our comments, we asked or for export to other countries, they mation, contact Diane Lewis, director of sociation (IDFA) submitted comments for a more reasonable increase, spread must be inspected under the AMS AMS Dairy Programs’ Grading and Stan- to the proposed rule in February, saying over a longer period of time, in smaller Dairy Grading and Inspection program, dards Division, at 202-720-4392. CMN Lactalis American Group plans to close Mozzarella Fresca cheese plant in Tipton, Calif. TIPTON, Calif. — Lactalis American of layoffs will happen Sept. 6, and the Lactalis American Group announced expansion would increase Mozzarella Group has announced plans to close plant closure will continue in phases plans in 2012 to increase fresh Mozza- production there from 7 million pounds its Mozzarella Fresca cheese plant into December. rella production at its facility in Nampa, to 31 million pounds per year. located here, a move that affects 144 Representatives of the Tulare County Idaho. The Nampa facility, located in The Lactalis American Group plant employees. Workforce Investment Board say they East Canyon County, has been produc- acquired Mozzarella Fresca Inc. In a notice fi led with the California were informed by Lactalis American ing cheese for more than 10 years and in 2007. Based in Concord, Calif., Employment Development Depart- Group that it would shift its Mozza- is the company’s largest production Mozzarella Fresca produces fresh ment, Lactalis American Group rella production to a plant located in plant in North America. At the time, Mozzarella, Ricotta and Mascarpone announced its intention to close the Idaho because the plant in Tipton is representatives of the Boise Valley and markets them under the Gal- plant. A layoff notice says the fi rst wave landlocked and cannot be expanded. Economic Partnership said the plant bani Mozzarella Fresca brand. CMN Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 28, 2013 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Experts discuss global dairy market, U.S. price outlook at annual INTL FCStone meeting By Alyssa Sowerwine Chesler says. “They’re not going to get from the 21,697 pounds of milk per cow product consumption will increase larger in operation size of individual produced in 2012. at an average of 2.1 percent per year CHICAGO — Experts offered insight farms the way they have over the pro- Chesler also notes the effect that the based on robust international income into the U.S. and global dairy markets, ceeding 10 years, but we’re seeing more New Zealand drought this year had on growth, population growth and further including outlooks for prices and weath- banks turn towards larger producers U.S. dairy price volatility. westernization of diets. er patterns, at INTL FCStone Inc.’s 10th that they know or have equity or that “We’re all starting to impact each Chinese company COFCO Corp. Annual Dairy Outlook Conference last they have more faith in, and ask them other more, quicker, than we did 10 or estimates China’s dairy demand will week in Chicago. to take over a more troubled operation. 15 years ago,” he says. increase 116 percent by 2020, Chesler The 2-day conference featured a They’re not closing that and moving the He notes that New Zealand projects notes. discussion by a panel of producers, a cows to their existing farm, they’re just an increase of 2 to 3 percent for the Looking at U.S. milk and dairy panel on post-quota Ireland, a session going to own two instead of one, fi ve in- 2013-14 milk production season. commodity price forecasts, FCStone on the impact of the burgeoning middle stead of three. They’re going to multiply Meanwhile, in Europe, milk deliver- projects the Class III milk price will class in India, and information on global the number of their operations. They’re ies are expected to increase slightly average $18.35 per hundredweight in weather and U.S. dairy price forecasts, still going to get that economy of scale.” in 2013, Chesler says. With the end of 2013, up from $17.44 in 2012 but slightly consumer trends and the regulatory Showing a map of the regional the dairy quota system on the horizon, down from $18.37 in 2011. Class IV milk environment. disparity of milk prices in the United higher milk per cow and contracting is projected to average $19.21, up from “Factors that have an impact on States, Chesler notes that while Cali- cow numbers also are predicted in the $16.01 in 2012 and $19.04 in 2011. the domestic price for milk and cheese fornia prices average about $17.58 per European region. Cheese prices are expected to aver- reach well beyond cows and their feed hundredweight, farmers in Wisconsin Chesler says he projects world milk age $1.7922 per pound, up from $1.7076 and well into the global marketplace,” are getting an average of $19.52, while production to increase by 170 metric in 2012 but down from $1.8246 in 2011. notes Robert Chesler, vice president of Florida is getting up to $22.60. (For tons in 2022 vs. the current outlook. Nonfat dry milk prices are expected FCStone LLC’s Foods Division. more on California milk pricing, see “The majority of that milk production to average $1.6513 per pound in 2013, Chesler delivered the Dairy Market article in this issue.) should come from developing countries up from $1.3279 in 2012 and $1.5058 Outlook at the conference. He began “If they’re getting in some of these such as India,” he says. “Water is the in 2011. with an overview addressing the ques- states $2-plus less for their milk, and greatest threat to growing dairy produc- Butter prices are expected to tion: What moves markets? they’re paying $2-plus more for their tion. This forecast calls for a growth rate average $1.6939 per pound in 2013, “It’s rumors,” he jokes. “We have a grain ... some of those cow numbers may of 1.8 percent per year, well below the up from $1.5943 in 2012 but down lot of complaints about our reporting, be moved and relocated,” he says. “At 2.3 percent growth rate of the previ- from $1.9498 in 2011. Dry whey prices about the USDA, about the revisions. some point, something’s got to shift.” ous decade, so I think there are higher are expected to average $0.6018 per But at the end of the day, most of the Chesler notes the U.S. picture looks prices to come.” pound in 2013, up from $0.5935 in rest of the world wishes they had those a bit like the California picture, only a Chesler adds that he projects dairy 2012 and $0.5325 in 2011. CMN products, so we are far and above ahead bit stronger. of them, and because of that, prices An increase in effi ciency in milk move so much on (these reports).” production has been the trend for some Looking at the current market, time, getting more milk out of each Our Customers… Chesler notes U.S. forage tightness, cow, he adds. favorable weather throughout New While USDA projects milk produc- Making You Our Zealand, a robust export market, input tion will reach 201.9 billion pounds in costs, world economic uncertainty, and 2013, FC Stone projects somewhere Number One Priority! even the status of the farm bill all factor closer to 201.0 billion pounds, Chesler into the dairy market outlook. notes. Both are a projected increase Looking at the domestic front, from 2012’s average of 200.3 billion Chesler notes the volatility in milk pro- pounds of milk production. duction in California and the disparity USDA projects milk cow numbers in milk pay prices and margins by region will reach 9.19 million pounds in 2013, across the United States. while FCStone projects 9.18 million. California is the nation’s No. 1 milk- Both are down from 2012’s average of producing state and is still producing 9.23 million cows. ■ strongly, but it also is arguably the na- Meanwhile, milk per cow in the New Management tion’s most troubled dairy production United States is projected to reach ■ Over 20 Years Experience state, Chesler says. 21,960 pounds in 2013, according to ■ State-of-the-art Equipment “The big trend I’m expecting is USDA. FCStone expects milk per cow ■ Efficient & Cost Effective that we will see larger farmer owners,” will reach 21,893 pounds. Both are up MSS Equipment & Services: FAO projects dairy prices will remain high • Reverse Osmosis (RO) • Membrane Systems • Nanofiltration (NF) • Turn-key Plants ROME, Italy — The absence of expected to account for most of the • Ultrafiltration (UF) • Engineering substantial growth in milk produc- increase, with only limited growth • Microfiltration (MF) • Fabrication tion in the principal dairy export- elsewhere. • MemBrine Brine • Installation ing countries implies that supplies International dairy product prices Purification • Pilot Testing to the international market will be registered “strong growth” during the • Micro-Steel • Consulting Chemical Recovery “finely balanced” until at least the fi rst part of 2013, particularly in March • Training • Wastewater Recovery • Start-ups latter part of 2013, meaning that the and April, the report notes. Although ™ • On-Farm Milk • Replacement Parts current elevated international dairy prices fell back in May, they still main- Concentration product prices are likely to remain tained levels substantially above 2012. for some months, according to the The main cause of the leap in prices …Expanding Globally to United Nations Food and Agriculture was a steep fall-off in New Zealand’s Meet Your Needs! Organization’s (FAO) biannual Food milk production, due to an abnormally prolonged dry period at the start of the Outlook report, released earlier this P.O. Box 998 • 1430 Second Street North month. year, the report notes. This led farm- Wisconsin Rapids, WI 54495 World milk production in 2013 is ers to dry off or cull milk cows early, (715) 421-2333 • Fax (715) 423-6181 forecast to grow by 2.2 percent to 784 which in turn caused a reduction in Email: [email protected] Web: www.mssincorporated.com million metric tons, a similar rate to milk production and in the processing recent years, the report says. Asia and of dairy products. Latin America and the Caribbean are Turn to FAO, page 6 a For more information please visit www.mssincorporated.com Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 6 CHEESE MARKET NEWS® — June 28, 2013 NEWS/BUSINESS

report says. Still, as output in exporting United Arab Emirates, Iran, Saudi than in recent years, as processors in FAO countries in this region will barely rise, Arabia, Indonesia, South Korea, Japan, the main exporting countries struggle Continued from page 5 much of the tenor of the global market Malaysia and Oman. to balance strong international demand for the rest of 2013 will depend on how Among the dairy commodities, Ched- for dairy products with limited supplies Consequently, spot prices for New Oceania shapes up in the new season. dar was least affected by the surge in of milk. Zealand dairy products moved ahead World trade in dairy products is ex- international prices for milk products, The global cheese market is the sharply, particularly for milk powders, pected to continue to expand in 2013, the report notes. Even in the case of a most diffi cult dairy market to classify, as buyers bid against each other for sustained by strong import demand, generic cheese, differences in taste, the report notes. One apparent anomaly limited supplies. although supply limitations are ex- consumer preference and the use of is that a number of major cheese pro- The FAO Dairy Price Index reached pected to place a brake on growth, the branding mean that prices are not as ducing and exporting countries also 259 points in April, almost the same level report says. Consequently, dairy trade volatile as for milk powder and but- are important importers, including as the historical peak in late 2007, before is forecast to grow by 1.9 percent this terfat, which are destined mainly for (in order of volume) the United States, dropping to 250 in May. Even with that year, compared with an average of 7 reconstitution and other processing Saudi Arabia, Egypt, the European decline, prices still are substantially percent in recent years, to reach 54.7 and thus are not generally visible to the Union (EU), Australia and Switzerland. higher than a year ago, particularly for million metric tons of milk equivalent. individual consumer, the report says. Most often, cheese purchases by this milk powder, the report says. Asia will continue to be the main FAO notes that trade in cheese is group of countries refl ect import quotas A further easing in dairy prices is market for dairy products, accounting forecast to grow by 3 percent in 2013 under trade agreements and also the anticipated during the coming months for some 54 percent of world imports, to 2.7 million metric tons, sustained by highly specifi c nature of some cheeses, as milk production moves into full the report says. In 2013, imports are robust import demand. However, the including those with restrictions on the swing in the Northern Hemisphere, the expected to increase in China, the rate of increase is expected to be less use of their names and areas of origin, the report says. Another group of the most signifi cant importing countries, which includes Russia, Japan, Mexico, South Korea and Iraq, focuses more on industrial cheese, both for direct consumption and for use by the processing industry, although each market has its specifi c requirements and preferences, the report notes. FAO says that world exports of whole milk powder are projected to register only a small increase in 2013, rising by 1 percent to 2.5 million metric tons. This compares with average annual growth of 6 percent in the previous three years. High international prices will lead many countries to re-evaluate their import needs, including the potential for substitution. FAO says sustained demand is forecast for Asia, the main market, but some importers in North Africa and Latin America and the Caribbean may limit or reduce purchases in the face of elevated prices. Trade in skim milk powder (SMP) is anticipated to record limited growth in 2013, rising by 1.5 percent to 1.9 million tons, and contrasting with an average annual increase of 11 percent for the previous three years, the report says. In the face of tight export availability, SMP prices have risen alongside those of whole milk powder. Supplies of SMP to the world market are expected to be constrained, as manufacturers juggle fi nite milk supplies. Trade in butter is forecast to grow by 2.7 percent in 2013, to 923,000 metric tons, based on increased sales by the EU, Belarus, Australia and the United States, the report says. Sales by New Zealand are expected to remain close to last year’s, as more emphasis is being placed on using milk for whole milk powder and cheese production. At the same time, the country remains the world’s leading supplier of butter, accounting for half of trade, the report adds. Current high prices have created the opportunity for greater United States and EU participation in the international marketplace, as they have the possi- bility of drawing upon substantial available supplies, the report notes. CMN For more information please visit www.dairyshow.com/cheese Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 28, 2013 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

Specialty cheese NMPF introduces cartoon character modeled after REAL Seal logo line Prima Donna ARLINGTON, Va. — In its ongoing Names may be submitted through debuts new look effort to revitalize and build awareness the REAL Seal website: www.realseal. of the dairy industry’s REAL Seal, the com. All entries must be received by Aug. BODEGRAVEN, Netherlands — Prima National Milk Producers Federation 31. The top three names entered will Donna, a premium line of specialty (NMPF) is introducing a cartoon char- be posted in September on the REAL cheeses that features a combination acter modeled after the logo. Seal Facebook page (www.facebook. of Dutch Gouda and Italian Parmesan “The REAL Seal has been around com/realsealdairy) and subject to a vote. fl avors, recently debuted a new look. for nearly 40 years,” says Jim Mulhern, The name with the most votes will be Vandersterre Groep International says chief operating offi cer, NMPF. “This declared the winner. its brand’s redesign emphasizes the character is intended to bring the “We want kids to learn how to “We’re really excited about this high-quality character of Prima Donna importance of looking for real dairy differentiate real dairy products and approach to helping kids and parents cheeses in a sophisticated way to stand products and foods made with real dairy foods made with real American dairy learn to look for real dairy products and out at the cheese counter. products to life.” products from the vegetable- and nut- foods containing real dairy products,” Prima Donna cheese is naturally The fi rst order of business will be based pretenders,” Mulhern says. “To Mulhern says. aged, not for a set amount of time but naming the character, according to highlight this important distinction, A cartoon featuring the character rather until it acquires a particular Mulhern, who says a name will be chosen we are launching a campaign to name is already featured on the homepage fl avor profi le. Throughout the aging through an online challenge. the character.” of the REAL Seal website. CMN period, there are three different varieties identifi ed as the pinnacle fl avor 1 /1, ÊUÊ 1// ÊUÊ,/ ÊUÊ-, ÊUÊ 1 ÊUÊ- ÊUÊ-6 ÊUÊ 9 ,/" stages: fi no, maturo and forte. A fourth variety, leggero, is marketed toward health-conscious consumers and contains only 17.5 percent fat content (30 percent of the cheese), featuring a light, piquant fl avor. For more information, visit www. PrimaDonnaKaas.com. CMN

Agropur acquires Cook’s Dairy, plans Unrivaled Market Leader With Over 60 Years of Experience; consolidation Proudly Spanning Four Generations of Family

LONGUEUIL, Quebec — Agropur U -Õ«iÀÀÊ+Õ>ÌÞÊ iiÃiÊÊ Cooperative recently announced it U >ÀiÌÊi>`iÀÃ «Ê iÃÌV>ÞÊEÊÌiÀ>Ì>Þ has reached an agreement to purchase U -Ì>ÌivÌ i>ÀÌÊ µÕ«iÌÊ Cook’s Dairy, the leading milk brand in U 1«>À>ii`Ê-ÕÀV}ÊEÊ6iÀÌV>ÊÌi}À>Ì Southwest Nova Scotia. Cook’s Dairy,

which has been in business for 85 years, U -«iVÌÀÕÊvÊ*À`ÕVÌÃÊ>ÌÊ ÛiÀÞÊ*ÀViÊ*Ì produces 2.7 million liters of ﬂ uid milk U 7À`Ê >ÃÃÊ*ÀViÃÃ}ÊEÊ ÃÌÀLÕÌÊ>VÌiÃ and other dairy products each year. “Agropur is very committed to supporting a strong dairy industry in Canada, and the Cook’s Dairy acquisi- tion brings us closer to our objective, furthers our strategy to give us a greater reach in this region, as well as deepens our market presence and product variety,” says Agropur CEO Robert Coallier. Agropur also recently announced the consolidation of its activities after its merger earlier this year with Farmers Dairy. In order to remain competitive, Agropur says it has decided that its Truro plant in Nova Scotia will specialize in powder and butter, and the cheese cutting and cheese production operations will end over the next two months. As a result, Agropur will be eliminat- ing 45 positions in Atlantic Canada over the next six months. Agropur conﬁ rms

it will maintain more than 450 jobs in FOR ALL OF YOUR CHEESE NEEDS, PLEASE CALL: Atlantic Canada and will continue the operation of the three plants previously Rich Phillips (920) 327-1234 operated by Farmers Dairy. [email protected] “Employees were informed of the decision,” Coallier says. “As per our commitment at the time of the .EW$UTCH,ANEs&AIRlELD .* merger, we are maintaining our pro- 0( s&!8 duction facilities and securing the %-!),INFO ARTHURSCHUMANCOM milk processed by our members in WWWARTHURSCHUMANCOMsWWWCELLOCHEESECOM the Atlantic Provinces, and we remain committed to our C$10 million investment program in the region.” CMN For more information please visit www.arthurschuman.com Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 8 CHEESE MARKET NEWS® — June 28, 2013 NEWS/BUSINESS

Arla Foods amba wins ‘Best Cheese’ at Global Dairy Congress’s Dairy Innovation Awards LUCERNE, Switzerland — Arla Foods category included Arla Foods amba PepsiCo/Wimm-Bill-Dann (Russia) States for Helios Organic Kefir. amba of Denmark was named winner for Arla Yoggi Yogurt with Stevia, and was awarded “Best Children’s Dairy Finalists were Arla Foods amba for of “Best Cheese” for its Unika Arla dur- Emmi Switzerland AG with Emmi Product” for Imunele for Kids. Final- Arla Baby & Me Organic, and Peter ing the Dairy Innovation Awards 2013 Good Day. ists in this category were Arla Foods Gregson Studios (Serbia) for Panon during the 7th Global Dairy Congress “Best Butter or Dairy Spread” went amba for Arla Baby & Me Organic, and Dairy Products. recently held here. The awards were to Arla Foods Amba for Arla Kaergar- Adams Foods (UK) for MU Patz. Kryofl ash of the Netherlands won sponsored by global packaging com- den Varieties. Finalists chosen among Emmi Good Day from Emmi Swit- “Best Manufacturing or Processing In- pany Sidel, which is part of the Tetra the butter entries included The Irish zerland AG was named “Best New novation for Kryofl ash patented Smart Laval Group. Dairy Board for Kerrygold Softer Block Brand or Business.” Finalists in this Freezing Solution. Finalists in this The judging panel considered more Butter, and Nanyang Polytechnic (Sin- category were: Arla Foods amba for category were Fair Oak Brands LLC than 140 entries from 23 countries in gapore) with Cheesy Spreado. Unika Arla; Powerful Yogurt for Power- for Core Power patented cold fi ltration 15 categories. Belle Chevre (United States) won ful Yogurt; Tine SA (Norway) with E+ system, and Junction Solutions (Wind Other fi nalists in the cheese catego- “Best Dairy Dessert for its Goat Cheese concept; and Ultima Foods (Canada) Rose Communications) of the United ry included: Sartori Co. (United States) Cheesecake. Finalists in the dessert for Iögo. States for CLEARthru app. for Sartori Reserve Chai BellaVitano; category included Chobani (United Tate & Lyle of France were awarded India’s College of Technology and Meiji (Japan) with Meiji Cream Cheese States) for Chobani Bite, and Tideford “Best Dairy Ingredient” for Tasteva Engineering was awarded “Best En- Slices; and Bel Brands (United States) Organic Foods (UK) for Chocolate Rice Stevia Sweetener. Finalists for ingredi- vironmental Sustainability Initiative” for The Laughing Cow Smooth Sensa- Pudding. ents included Chr. Hansen (Denmark) for its Solar Concentrator for milk pas- tions Cream Cheese Spread. “Best Dairy Drink” was awarded to for SaltLite, and First Milk with Lake teurizations. Finalists in this category Winner of the “Best Ice Cream of UK-based Bio-tiful Dairy for Bio-tiful. District Dairy Co. Quark. included Wyke Farms (UK) for Wyke Frozen Yogurt” category was Simply Ice McGrain of Taiwan was a fi nalist with Arla Foods UK Ltd. won “Best Farms Renewable Energy Project, and Cream (United Kingdom) for its Salted its Drinkable Oatmeal Breakfast Latte. Dairy Packaging Innovation” with Three Twins Ice Cream (United States) Caramel Ice Cream. Finalists in this First Milk (UK) was honored for Cravendale 50-centiliter and 1-liter for Ice Cream for Acres. category included Happy Ranch (Tai- “Best Functional Dairy Product” for its PET bottles. Finalists in this category British Columbia Dairy Associa- wan) for Happy Soft Serve Ice Cream Lake District Dairy Co. Quark. Finalists were: Fresh Beverages International tion of Canada won “Best Marketing Mix with GOS, and Meiji (Japan) with in this category included: Lacka Foods (Ireland) for Shinsen Probiotic Cap; Campaign” for Music Makes More Meiji The Premium Gran. Ltd. (UK) with Be Fast; Fair Oak Brands Meiji for Meiji Bulgaria Fruit Yogurt Milk. Finalists for marketing included Powerful Yogurt from the United LLC (United States) with Core Power; Drink packaging; and APPE (UK) for Dairy Farms of Canada for Canadian States won “Best Yogurt” for its Pow- and Skyland Foods (United States) with LactoElipse X PET bottle. Cheese Rolling Festival, and Kindred/ erful Yogurt. Finalists in the yogurt IBEX drinkable yogurt. “Best Dairy Packaging Design” The British Cheese Board for Na- went to Lifeway Foods of the United tional Anthem for Cheddar. CMN Minnesota health, agriculture offi cials say at least six illnesses linked to raw dairy ST. PAUL, Minn. — Minnesota state they had consumed raw milk from the COME TO THE health and agriculture officials re- Jaloszynski Farm. cently reported that routine disease Minnesota Department of Agri- surveillance has detected at least six culture inspectors visited the farm to illnesses linked to consumption of determine how many customers were EXPERTS WHEN raw dairy products from the Dennis purchasing the milk. Because the owner Jaloszynski dairy farm near Cam- did not have a customer list, a consumer bridge, Minn. advisory is being issued. According to epidemiologists with “We’re concerned that people may the Minnesota Department of Health be continuing to get sick after con- YOU’RE TALKING (MDH), the illnesses include three suming products from this farm,” says people with laboratory confirma- Trisha Robinson, a foodborne illness tion of Campylobacter jejuni. The epidemiologist with MDH. illnesses were reported to MDH by Minnesota law prohibits the sale SEPARATORS health care providers as required of raw milk for human consumption, under Minnesota law. When MDH with the exception of raw milk occa- contacted the individuals to inquire sionally secured or purchased for per- Over 75 Years about potential causes of their ill- sonal use at the place or farm where nesses, the ill people reported that the milk is produced. CMN of Combined Skill, Honesty, Grass-roots Crystal Ball Farms is recalling milk after Experience records fail to verify proper pasteurization s3EPARATORS s#LARIlERS MADISON, Wis. — Food safety of- purchased it. s#ENTRIFUGES fi cials at the Wisconsin Department Crystal Ball Farms is located in s3URPLUS7ESTFALIA!LFA,AVAL0ARTS of Agriculture, Trade and Consumer Osceola, Wis., and distributes pri- s)NSTALLATION3TART5P Protection are advising people to avoid marily in northwest Wisconsin and consuming Crystal Ball Farms brand northern Minnesota. The company is sh5NBEATABLE v#OMPETITIVE0RICING 2-percent Reduced Fat Milk sold in contacting retail stores and voluntarily s4ROUBLE3HOOTING half-gallon and quart size glass bottles recalling the product. Inspectors from with a sell-by date of June 24, 2013. both states will be verifying that this Call Dave Lambert at (920) 863-3306 or Dick Lambert at (920) 825-7468 No illnesses have been linked to this product has been removed from the product, but a routine inspection by marketplace. GREAT LAKES SEPARATORS, INC. staff revealed that records could not Crystal Ball Farms reports that %#OUNTY2OAD*s+EWAUNEE 7)s&AX verify that the milk had been properly about 448 half gallons and 36 quarts %MAILDRLAMBERT DIALEZNET pasteurized. Customers who have the of product were produced with the product at home have been advised to June 24 sell-by date, which is located For more information please e-mail [email protected] return it to the store from which they in the cap of the glass bottle. CMN Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 28, 2013 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

FDA releases strategic plan for research, implementation of Food Safety Modernization Act WASHINGTON — FDA recently re- agency conducts research that sup- • Influence consumer behavior ization and sub-typing to improve food- leased a strategic plan that provides ports regulatory policy, rules, guid- toward healthy dietary choices. Nutri- borne outbreak detection and response; a blueprint for agency research that ance and decisions. The agency also tional information fi rst appeared on assessing risks from hazards targeted supports the FDA’s effort to address sustains and builds critical research food labels more than 100 years ago. to priority food commodities; and using food, dietary supplement and cosmetic capabilities. Nutrition Facts labels now are manda- computational toxicology to assess the safety concerns and to implement new FDA has identifi ed six research tory but, in light of growing problems safety of food additives. Food Safety Modernization Act (FSMA) areas for sustaining or building the of obesity, diabetes and cardiovascular • Improve adaptability and respon- mandated regulatory responsibilities. research capacity needed to support its disease, it is not yet clear to what extent siveness. Achieving CFSAN research In designing the Center for Food strategic goals: microbiology, analytical consumers use this information to select goals depends not only on the quality Safety and Applied Nutrition Science chemistry, toxicology, food science, their diets, CFSAN says. of research but also on the agency’s and Research (CSR) Strategic Plan, bioinformatics and nanotechnology. Some examples of research out- organizational effectiveness. FDA’s Center for Food Safety and Ap- CFSAN’s research efforts involve comes in this area include promotion This strategic goal calls for organi- plied Nutrition (CFSAN) identifi ed detecting and analyzing microbial of research to measure the health zational and operational improvement fi ve strategic goals it believes have the pathogens and chemical contaminants benefi t of adhering to the 2010 Dietary in adapting to change and responding greatest impact for modernizing the in foods and cosmetics, and evaluat- Guidelines for Americans; communica- to emergencies. U.S. food safety system and protecting ing the safety of food ingredients. The tion and change in behavior practices The goal recognizes that only a the public health. The center also des- research focuses on food additives; evaluated for effectiveness; and evalu- prepared and resourceful organization ignated research outcomes to support dietary supplements; allergens and ation of health benefi ts resulting from can manage serious issues confronting those goals. gluten; retail foods; and on the fi ve consumer dietary changes. the U.S. food supply in an increasingly The CSR Strategic Plan aims to FDA-regulated commodities most sus- • Develop leading edge technology complicated and global food market. strengthen the science and research ceptible to hazards — dairy products, for understanding and evaluating scien- Outcomes that support this goal needed to ensure the safety of U.S. food fresh produce, eggs, seafood and spices. tifi c information. Modern technologies include the following: alignment of and cosmetics. The fi ve strategic goals • Create faster and validated meth- provide high volumes of data that must research tasks to respond to current that CFSAN’s research is designed to ods. CFSAN seeks faster technologies to be quickly accessed and analyzed. FDA’s regulatory needs of CFSAN; prioritiza- support include: screen and identify potentially unsafe goal is to develop leading-edge technol- tion of research outcomes to adapt • Better control and prepare for haz- foods, whether domestic or imported. ogy for understanding and evaluating to changing needs for regulatory sci- ards. This goal captures the majority The agency’s goal is to reduce the time these data. For example, CFSAN’s ence; more flexibility in procuring of CFSAN’s research and collaborative it takes to detect contaminants and responsibilities require developing laboratory supplies and services; and activities, the agency says. To better adulterants in foods and to validate all sophisticated information technology better planning to accommodate control and prepare for hazards, the of the regulatory methods it uses. for the following: microbial character- variability in funding research. CMN

BRINE SYSTEMS Static, Dynamic, Gantry Crane, and Intelligent Brining Systems

Offering the most efficient cooling and uniform salt uptake methods available, our brine systems meet the challenge of efficient brining with pre-fabricated technology and cost-saving features.

FOR MORE INFORMATION, VISIT US ON THE WEB AT www.johnsonindint.com

For more information please visit www.dcicheeseco.com For more information please visit www.johnsonindint.com

Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 10 CHEESE MARKET NEWS® — June 28, 2013 NEWS/BUSINESS

Agropur rebranding Main Street Ingredients Industry Investment new generation of ingredients BakiGen Bakery Ingredients and DariGen Select Specialty Powders, as well as PZ-44 and Reddi-Sponge Dough Conditioners. As vice president of Business Unit Ingredients for Agropur, Reneck Cayen will be responsible for the marketing of the newly established Agropur Ingredi- ents umbrella brand. “Over the past four years we have LONGUEUIL, Quebec — Agropur Co- signifi cantly grown our ingredients operative is rebranding its La Crosse, portfolio through selective acquisitions Wis.-based Main Street Ingredients to in the U.S.,” Cayen says. “It became clear Agropur Ingredients and has announced that in order to serve as the best possible this brand also will serve as the center resource for our customers it was time of operations for promotion of Agropur’s to take advantage of our synergies and newly-aligned ingredient portfolio. present a unifi ed vision.” Agropur Ingredients will host a Legal transition will be offi cial July Photo courtesy of Wisconsin Cheese Makers Association contemporary line of products and 8, 2013. New logos and brands will MADISON, Wis. — The Wisconsin Cheese Makers Association (WCMA) board of services that cover the broad spectrum be progressively released to custom- directors recently approved three investments in the future of the dairy industry, of demand surrounding the nutritional, ers throughout the summer and fall pledging $155,000 to support dairy education and training. dairy, bakery, beverage and cheese months of 2013. The public launch of At the WCMA board meeting held June 19 at the University of Wisconsin-River industries such as: Cornerstone Pro- the new branding is set to take place Falls, board members toured the dairy pilot plant on campus to see fi rst-hand the teins, Keystone Stabilizer Systems, at the 2013 IFT Annual Meeting & Food target of a new renovation campaign. WCMA voted unanimously to donate $100,000 Capstone Anti-Caking Agents, Crino Expo in Chicago July 14-16. The new to the UW-River Falls renovation. Pictured above, from left, are Dale Gallenberg, Premium Dairy Ingredients, IsoChill website, www.agropuringredients.com, dean of the College of Agriculture, Food and Environmental Sciences at UW-River Value-Added Ingredients, the company’s is set to launch this summer. CMN Falls; Michelle Farner, dairy plant manager at UW-River Falls; Dean Van Galen, chancellor of UW-River Falls; John Umhoefer, executive director of WCMA; Chris Mueller, president of the UW-River Falls Foundation; Gary Onan, chair of the animal Pennsylvania Milk Marketing Board sets and food science department at UW-River Falls; and Dean Olson, associate dean lower over-order premium, fuel adjuster of the College of Agriculture, Food and Environmental Sciences at UW-River Falls. At the June 19 meeting, WCMA also voted unanimously to support the new HARRISBURG, Pa. — The Pennsyl- over-order premium of $1.60 per hun- cheesemaking facility at South Dakota State University (SDSU). The WCMA board vania Milk Marketing Board recently dredweight and a variable fuel adjuster pledged $50,000 to support the SDSU Foundation’s push to gain the fi nal funds to reduced the over-order premium for the of at least $0.25 per hundredweight. complete the operation in Brookings, S.D. remainder of 2013 to be more closely in Despite the decrease, the board says the In addition to these projects, the WCMA board again pledged $5,000 to become line with premiums in nearby markets, Pennsylvania-mandated premium will a Platinum Sponsor of the Collegiate Dairy Production Evaluation Contest. CMN due to concern that a combination of remain higher than the premium paid factors has begun to adversely impact on all classes of milk in nearby markets. in-state sales by in-state processors. Testimony at a recent hearing From July 2013 through December generally was in agreement that milk 2013, the over-order premium on Class prices would be relatively strong dur- I milk produced, processed and sold in ing the second half of 2013. The board Pennsylvania will be at least $1.85 per concluded that the base over-order hundredweight, which includes a base premium should be reduced $0.25 per hundredweight as part of the overall adjustment to the total premium level. Most of the adjustment was ac- Incredible complished through a re-set of the fuel adjuster, which was reduced by 58 cents. Cheese... The over-order premium fuel adjuster has been in place since July 2004 and and so much more since then the over-order premium has been lowered based on diesel fuel cost Foodservice–Retail–Industrial and market conditions at that time. The Cheese board concluded that the fuel adjuster Naaturaal & Process order no longer properly accounted for Shreds, Slices, Grated, Cubes, Cruumbm llees, current diesel fuel costs and market Block, Loaf, Wheel, Chunk, Agingg Proggramms conditions, and it issued a new fuel Sauces, Dips & adjuster order to bring it up-to-date. Cold Pack “Based on all of the evidence we Cheese, Red & Flavvooredd had available at the hearing, I believe Refrigerated andd Sheellf that we set the over-order premium at Stabblle, Portrtioon Cuuppss, Tubs, Pouccheess, a level consistent with, but still higher Aeroosol, Baags than, surrounding markets, and that will have a greater positive impact on Penn- sylvania’s dairy industry in the future,” says Luke Brubaker, board chairman. Brubaker adds that the adjustment to the over-order premium also could reduce retail milk prices, noting that “since Penn- ss sylvania’s retail prices directly follow the www w.wiinonaffoodds.com farm price, any reduction in the over-order premium will result in a direct reduction For more information please visit www.winonafoods.com in Pennsylvania retail prices.” CMN

U.S., Japanese organizations seek balance, transparency in Trans-Pacifi c Partnership talks WASHINGTON — Roger Johnson, nomic sectors in a trade agreement, tiations are conducted under the cur- mitted comments to the offi ce of the president of the National Farmers Union due to the critical signifi cance of food rent framework of secrecy, the daunting U.S. Trade Representative in response (NFU), and Akira Banzai, president of security, viable rural economies, and fear of the damage imposed upon family to the inclusion of Japan in the TPP Japan’s Zenchu, the Central Union of cultural considerations. Both countries farmers will continue to grow.” agreement. Agricultural Cooperatives (JA Zenchu), have sensitive agricultural products The leaders say critical issues such “The agricultural sector is among recently met in Washington and signed that must be respected and protected.” as food safety, food security, country- the few parts of the U.S. export port- a joint statement regarding the Trans- Johnson and Banzai, along with a of-origin labeling, intellectual property folio with a trade surplus,” Johnson Pacifi c Partnership (TPP) negotiations. delegation of leaders from JA Zenchu, and animal and plant welfare should said in the letter. “We must do much “As leaders of organizations repre- discussed trade issues and other oppor- be discussed in the TPP from a holistic more to reduce our crippling, massive senting family farmers in Japan and tunities for collaboration among the two perspective. trade defi cits, and this should be our the United States, we strongly urge organizations. The leaders pledged to “Agricultural terms of any trade negotiators’ primary concern in the Trans-Pacifi c Partnership negotiators to continue to advocate on behalf of farm- agreement must be aimed toward TPP talks, which now include Japan. fully consider the potentially damaging ers as the TPP negotiations continue. improving quality of life for farmers, The needs of farmers and consumers effects brought about by an unbalanced “Greater transparency in the negoti- protecting consumer interests, and around the world must be considered trade agreement,” Johnson and Banzai ating process and in-depth study of the ensuring food and energy security for when formulating international trade say in the document. “Agriculture must possible impact of the TPP are called all,” they say. policy, and the inclusion of Japan be treated differently from other eco- for,” they say. “As long as the TPP nego- Prior to the meeting, Johnson sub- in the TPP is no different.” CMN Rogue Creamery ranked in top 10 ‘Green Companies’

PORTLAND, Ore. — Rogue Creamery recently was ranked No. 10 by Oregon Business Magazine in its list of the MA FONDUE – SAVOUR THE FL “100 Best Green Companies to Work MIFRO AVOR! For in Oregon.” The 100 Best Green Companies list is selected by the people who work within the 440 companies who participated. Employees and employers are asked to rate their satisfaction and the importance the company places on 15 state- ments related to sustainable practices. More than 18,000 employees took part in anonymous surveys for the search to identify the companies who approached their daily work with green values. The green companies on the list came from every sector in the state, including food and beverage, hotels, landscapers and nonprofi ts. Rogue Creamery received the Small Business Administration’s (SBA) Direc- tor’s Impact Award for innovation and leadership May 20. Co-owner David Gremmels currently serves on Gov. Kit- zhaber’s Oregon Sustainability Board, and the creamery won the 2007 Gov- ernor’s Sustainability Tourism Award for its commitment to community and Made with authentic agri-tourism. Emmentaler AOC and Currently, Rogue Creamery offsets Gruyere AOC about 50 percent of its electrical use with its own photovoltaic system. The company also offers incentives through its Nellie Green Program to encourage employees to bike to work, and 35 percent of its team members commute to work via alternative methods saving an average of 12,000 gallons of gas per year. In addition, Rogue Creamery has challenged other business leaders to Cheesemaking has long been a tradition in Switzerland and cheese production is an integral offer similar commuting programs. part of Swiss culture. Mifroma USA imports only the fi nest cheeses from Switzerland. “Sustainability is part of the cul- Aged in a rock cave, carved by nature over centuries in the village of Ursy at the foot of the Swiss Alps, Mifroma quality cheeses are appreciated across Switzerland, Europe and North America. ture at Rogue Creamery. It has been Our original Fondue recipe is made with authentic Emmentaler AOC and Gruyere AOC. for 80 years,” Gremmels says. “Rogue Discover our complete range of authentic cheeses from Switzerland at mifroma.com Creamery is a small company striving to be a big example of a socially, environ- MIFROMA USA – East Coast Corporate Offi ce: 9240 Bonita Beach Road · Suite 1118 · Bonita Springs, Fl 34135 · Tel. 239 498 0626 mentally and economically sustainable West Coast Regional Offi ce: PO Box 1008 · Tualatin, OR 97062 · Tel. 503 692 6540 business. We are doing business simply www.Mifroma.com and purely in a supportive community fi lled with Blue Cheese lovers.” CMN For more information please visit www.mifroma.com

Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 12 CHEESE MARKET NEWS® — June 28, 2013 NEWS/BUSINESS

USDA, EPA launch challenge calling on food chain stakeholders to recycle, reduce waste WASHINGTON — USDA, in collabora- $390 per U.S. consumer in 2008, more of waste entering our landfi lls —Ameri- agencies say. The challenge includes a tion with EPA, recently launched the than an average month’s worth of food cans throw away up to 40 percent of their goal to have 400 partner organizations U.S. Food Waste Challenge, calling on expenditures. food,” says EPA Acting Administrator by 2015 and 1,000 by 2020. others across the food chain — in- “The United States enjoys the most Bob Perciasepe. “Addressing this issue As part of its contribution to the U.S. cluding producer groups, processors, productive and abundant food supply on not only helps with combating hunger Food Waste Challenge, USDA is initiat- manufacturers, retailers, communities earth, but too much of this food goes to and saving money, but also with combating a wide range of activities including and other government agencies — to waste,” says U.S. Agriculture Secretary ing climate change: food in landfi lls de- activities to reduce waste in school join the effort to reduce, recover and Tom Vilsack. “Not only could this food be composes to create potent greenhouse meal programs, educate consumers recycle food waste. going to folks who need it — we also have gases. I’m proud that EPA is joining with about food waste and food storage, and The agencies note that food waste an opportunity to reduce the amount of USDA to announce the U.S. Food Waste develop new technologies to reduce food in the United States is estimated at food that ends up in America’s landfi lls.” Challenge. With the help of partners waste. USDA also will work with indus- roughly between 30 to 40 percent of the Vilsack adds that by joining together across the country, we can ensure that try to increase donations of imported food supply. In 2010, an estimated 133 with EPA and businesses from around our nation’s food goes to our families produce that does not meet quality billion pounds of food from U.S. retail the country, USDA has an opportunity and those in need — not the landfi ll.” standards, streamline procedures for food stores, restaurants and homes to better educate people about the The goal of the U.S. Food Waste Chal- donating wholesome misbranded meat never made it into people’s stomachs. problem of food waste and begin to lenge is to lead a fundamental shift in and poultry products, update U.S. food The amount of uneaten food in homes address the problem across the nation. how Americans think about and manage loss estimates at the retail level, and and restaurants was valued at almost “Food waste is the single largest type food and food waste in this country, the pilot test a meat-composting program to reduce the amount of meat being sent to landfi lls from food safety inspection labs. Through its Food Recovery Chal- Tetra Tebel Blockformer® 6 lenge, EPA will provide U.S. Food Waste Challenge participants with the CUTTING-EDGE BLOCKFORMING opportunity to access data management software and technical assistance For more than 30 years, we’ve been setting the standards of quality in Cheddar blockforming, with over 600 installations worldwide. In fact, our Tetra “Not only could this Tebel Blockformer 6 has become synonymous with food be going to folks outstanding quality. And now — thanks to a number of smart technology innovations — it’s better than who need it — we also ever. New Tetra Tebel Blockformer 6 solutions offer have an opportunity to outstanding, uniform Cheddar quality. High weight reduce the amount of accuracy with supreme blockshape. A more robust, food that ends up in durable construction with simplified, safe, reliable operation. Even lower cleaning and maintenance America’s landfi lls.” costs. Labor reducing automatic bag-loading option by revolutionary Formloada system reduces Tom Vilsack environmental impact. In short, a future-proof U.S. SECRETARY OF AGRICULTURE investment in your Cheddar-making success. to help them quantify and improve their sustainable food management practices. Meanwhile, the Grocery Manufac- turers Association, Food Marketing Institute and National Restaurant Association had announced a cross- industry initiative, now called the Food Waste Reduction Alliance (FWRA), to address the food waste issue in 2011. FWRA now has joined the U.S. Food Waste Challenge as a founding partner. FWRA currently includes more than 30 manufacturing, retailing and foodservice companies as well as partners from the anti-hunger community and waste management sector. “By participating in the USDA Food Waste Challenge, the FWRA can better communicate the industry’s efforts to outside constituencies and work to engage and collaborate throughout the value chain and with other stakeholders,” FWRA says. “As an added commit- Contact us: ment, FWRA will look to provide new (320) 485-4401 platforms to educate and engage the [email protected] food retail, food manufacturing and Tetrapak.com/cheese restaurant industries on food waste opportunities, challenges and best

Tetra Pak, , PROTECTS WHAT’S GOOD and Tetra Tebel practices.” Blockformer 6 are trademarks belonging to the Tetra Pak Group. For more information on the U.S. Food Waste Challenge, visit www.usda. For more information please visit www.tetrapak.com/cheese gov/oce/foodwaste/index.htm. CMN

Dairy groups praise USDA for rules on school snack foods that encourage dairy consumption WASHINGTON — USDA on Thursday children and increase their consump- country, and healthy food and bever- The dairy industry has formu- released its “Smart Snacks in Schools” tion of healthy foods,” Mulhern says. age offerings now available in the mar- lated reduced-fat and reduced-so- nutrition standards, affecting the calo- “As an important source of nine es- ketplace. dium cheese for use in schools and rie, fat, sodium and sugar content of sential nutrients kids need, milk and “The dairy industry has worked developed innovative products and foods that may be offered apart from the dairy foods fi gure prominently in the diligently to reformulate the foods packaging to help students with school lunch line. These “competitive” new standards. We look forward to and snacks that kids enjoy, includ- portion control, IDFA notes. In ad- foods are allowed in vending machines working with USDA to implement the ing fl avored milk, yogurt, cheese and dition, milk processors have made or other a la carte settings. The snack standards and to continuing to im- ice cream, to provide more options in strides in reducing the amount regulations are similar to overall nutri- prove the health of our children.” schools,” Hough says. “We appreciate of added sugar in fl avored milks, tional rules applied last year to school The International Dairy Foods that USDA considered our comments while other manufacturers have lunches and breakfasts by the adoption Association (IDFA) also commends and recognized our commitment to reformulated dairy foods that are of the Healthy, Hunger-Free Kids Act USDA for its efforts to encourage providing children and teens with a popular in schools, such as yogurt, of 2010. students to consume the daily rec- variety of nutritious dairy products as ice cream and frozen desserts, The new rules will ensure that nutri- ommended requirements of milk and it fi nalized these standards.” to reduce sugars and fats. CMN ent-rich dairy products will continue to dairy as part of its competitive foods be offered to the nation’s students in a standards. variety of forms and settings, according IDFA says the interim fi nal rule PEOPLE to the National Milk Producers Federa- will regulate the food and beverages tion (NMPF). offered in schools through a la carte “The nutrients in dairy foods are lunch lines and in vending machines. an important answer to the question It will go into effect for the 2014-2015 Comings and goings … comings and goings of how we can improve the diets and school year. health of young people,” says Jim Mul- “We applaud USDA for highlighting Judy Reiley has been named direc- at Ingersoll Rand, AlliedSigna, G5 hern, chief operating offi cer, NMPF. the importance of dairy in children’s tor of e-commerce for Artisanal Brands Technologies and Multi-Media Solutions. “The rules released (Thursday) will diets and taking the necessary steps to Inc., New York City. In the newly-created Jim Spatola has been named senior ensure that milk, cheese and yogurt help kids meet the dietary recommen- role, Reiley will be responsible for vice president of procurement and Jeff are offered beyond the school lunch dations for milk and dairy products,” driving online sales, expanding part- Williamson has been named senior vice line in places where they can contrib- says Clay Hough, IDFA senior group nership programs with major accounts president of operations for Performance ute to healthy eating.” vice president. “Milk, yogurt, cheese, and executing other online initiatives. Food Group Inc. (PFG), Richmond, Va. Under the new regulations, com- dairy snacks and ice cream are all Reiley has more than 20 years of direct- Spatola previously served as vice presi- petitive foods must meet all the rule’s options that are nutritious and tasty to-consumer business and marketing dent of distribution for North America at nutrient standards and either have as snacks for kids.” experience, most recently serving Aramark and president of Vistar Corp., the fi rst ingredient one of the major IDFA says it is pleased that the as senior director of e-commerce at a division of PFG. Williamson joined food groups, including dairy; or, until rule encourages children’s consump- Spiegel LLC. PFG in 2003 as director of warehouse June 30, 2016, contain 10 percent of tion of lowfat dairy products by al- Guido Kälin has resigned from his methods and industrial engineering. He the Daily Value of a nutrient of pub- lowing a wide variety of dairy foods position as vice president of marketing was promoted to vice president of ware- lic health concern (e.g. calcium, po- to continue to be sold a la carte in and member services for Emmi Roth house operations before being named tassium, vitamin D or dietary fi ber). schools. According to USDA, school- USA, Monroe, Wis. Kälin had held the senior vice president of operations for Dairy foods are a key source of three aged children currently are not position for the last three years. He performance foodservice in 2008. of these nutrients of concern: calci- meeting the recommendations for joined the Emmi Group in 2004. Neal Crapo has been named the um, potassium and vitamin D, NMPF dairy consumption set by the Dietary Mike Macrie has been named vice head of the eastern region for the Na- notes. Guidelines for Americans. president and chief information offi cer tional Food & Agribusiness Division The regulation’s nutrient stan- The interim fi nal rule aligns with of Land O’Lakes Inc., Arden Hills, of Wells Fargo, Charlotte. He will lead dards affect the following products: the most recent Dietary Guidelines Minn. He replaces Barry Libenson, who the division’s expansion in the East. • Lowfat and fat-free unfl avored and draws on recommendations from recently left the company. Macrie joined Most recently, Crapo served as senior milk, and fat-free fl avored milk, can the Institute of Medicine, existing vol- Land O’Lakes in 2010 as vice president vice president and regional manager be offered at all grade levels, with untary standards already implement- and senior director of ag services IT. of the Wells Fargo Carlsbad/Desert Re- 8-ounce portions for elementary ed by thousands of schools around the Previously, he held a number of roles gional Commercial Banking Offi ce. CMN schools and 12 ounces in middle and high school grades; • Reduced-fat cheeses (including part-skim Mozzarella) are exempt from fat standards but must meet sodium standards of 230 mg through June 30, 2016, and then 200 mg after July 1, 2016; • Yogurt is subject to a sugar limit (35 percent by weight) that should fa- cilitate dairy consumption; • Entrees, such as pizza, that are offered in the National School Lunch Program are exempt from the standards when offered in the same or smaller portion size and available on the day the entree is served and the following day; and • Caloric soft drinks are not allowed, and sports drinks cannot ex- ceed 40 calories (and are only available in high schools). “The goal of the regulations — the fi rst comprehensive rule to cover school foods beyond federally reim- bursed lunches and breakfasts — is to improve the health of the nation’s For more information please visit www.cheesemarketnews.com

Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 14 CHEESE MARKET NEWS® — June 28, 2013 NEWS/BUSINESS

CONTEST Cheese, 97.20. • Feta Continued from page 1 First: Micah Klug, Agropur, Weyau- wega, Wis., Feta, 99.00. cheesemakers will be recognized dur- Second: Steve Webster, Klondike ing the Blue Ribbon Cheese & Butter Cheese Co., Monroe, Wis., Feta in Auction Aug. 9 at Wisconsin State Brine, 98.60. Fair Park. The blue-ribbon entries Third: Adam Buholzer, Klondike will be sold at the auction, which is Cheese Co., Monroe, Wis., Feta in a fundraiser for the Wisconsin State Brine, 98.55. Fair Dairy Promotion Board. Auction • Flavored Pepper Cheese proceeds will fund scholarships for stu- First: Steve Stettler, Decatur Dairy, dents pursuing dairy-related degrees Brodhead, Wis., Havarti With Jalapeño Photo courtesy of Wisconsin State Fair Dairy Promotion Board and support the House of Moo dairy Peppers, 98.95. Second: Team Emmi Roth USA, MAKING THE GRADE — Ben Novak of Novak’s Cheese, De Pere, Wis., assists Chief Judge Michael education center and milking demon- Pederson in preparing a sample during the fi nal round of judging at the Wisconsin State Fair Cheese strations at the Wisconsin State Fair. Monroe, Wis., Jalapeño Havarti, 98.60. & Butter Contest, held Thursday at Wisconsin State Fair Park. The 2013 Grand Master Cheesemaker The top three entries in each class Third: Jon Jay Lewis, Decatur Dairy, will be named and all the winning cheesemakers will be recognized during the Blue Ribbon Cheese & are as follows: Brodhead, Wis., Havarti Pepper, 98.50. Butter Auction Aug. 9 at Wisconsin State Fair Park. • Mild Cheddar • Flavored Soft Cheese First: Terry Lensmire, Agropur, First: Team Clock Shadow Creamery, Weyauwega, Wis., Cheddar, 99.50. Clock Shadow Creamery, Milwaukee, Second: David Schmidt, Agropur, Quark With Maple Syrup, 99.60. Sanitary Weyauwega, Wis., Cheddar, 99.45. Second: George Crave, Crave Broth- Third: Dale Schmidt, Land O’Lakes, ers Farmstead Cheese, Waterloo, Wis., Packaging Systems Kiel, Wis., Cheddar, 99.25. Marinated Fresh Mozzarella, 99.50. • Aged Cheddar Third: Steve Buholzer, Klondike First: Dale Schmidt, Land O’Lakes, Cheese Co., Monroe, Wis., Peppercorn Kiel, Wis., Aged Cheddar, 99.40. Feta in Brine, 99.45. Second: Luke Kopecky, Land • Flavored Semi-Soft Cheese O’Lakes, Kiel, Wis., Aged Cheddar, First: Luke Buholzer, Klondike 99.10. Cheese Co., Monroe, Wis., Dill Havarti, Third: Dan Stearns, Agropur, Weyau- 98.80. wega, Wis., Aged Cheddar, 98.80. Second: Ron Buholzer, Klondike • Colby, Monterey Jack Cheese Co., Monroe, Wis., Dill Havarti, First: Team Black Creek, Saputo 98.70. Specialty Cheese, Richfi eld, Wis., Colby, Third: Ron Bechtolt, Klondike 99.55. Cheese Co., Monroe, Wis., Dill Havarti, Second: Team Black Creek, Saputo 98.65. Specialty Cheese, Richfi eld, Wis., Mon- • Smoked Flavored Cheese terey Jack, 99.30. First: Holland’s Family Cheese Third: Joe Widmer, Widmer’s Cheese Team, Thorp, Wis., Smoked Gouda, Cellars, Theresa, Wis., Traditional 99.65. Stirred Curd Colby, 99.25. Second: Dennis Schliem, Zimmer- • Swiss Styles man Cheese, South Wayne, Wis., Smoked First: Team Emmi Roth USA, Mon- Brick, 99.60. When searching for the latest technology and design roe, Wis., Petite Swiss, 99.15. Third: Mike Tourdot, Chalet Cheese Second: Silvan Blum, Chalet Cheese Co-op, Monroe, Wis., Natural Smoked know-how for process plant solutions, processors look to Co-op, Monroe, Wis., Swiss Wheel, 98.35. Baby Swiss, 99.50. RELCO. Our range of those solutions has broadened Third: Mike Nelson, Chalet Cheese • Flavored Hard Cheese since RELCO teamed up with Technopak Limited of Co-op, Monroe, Wis., Baby Swiss Block, First: Mike Matucheski, Sartori Co., New Zealand as The USA Distributor for their high speed 98.00. Plymouth, Wis., Espresso BellaVitano, automated Dry Powder Packaging Systems. • Brick, Muenster 99.15. First: John (Randy) Pitman, Mill Second: Mike Matucheski, Sartori • 25kg bagging at 1 - 10 bags per minute Creek Cheese, Arena, Wis., Muenster, Co., Plymouth, Wis., Chai BellaVitano, • Innovative and reliable hygienic seals 99.45. 99.10. • Accurate weight control Second: Gary Grossen, Babcock Hall Third: Mike Matucheski, Sartori Co., Plymouth, Wis., Balsamic BellaVitano, • Pre and post bag fill gassing options Dairy Plant, Madison, Wis., Brick, 99.30. Third: John (Randy) Pitman, Mill 98.70. • Design flexibility to meet the needs of any plant Creek Cheese, Arena, Wis., Brick, 99.25. • Smear Ripened Cheese • USDA and 3A sanitary design • Mozzarella First: Nathan Leopold, Chalet • Modular design First: Pat Doell, Agropur, Luxem- Cheese Co-op, Monroe, Wis., Limburger, • Small footprint burg, Wis., Low Moisture Mozzarella, 99.05. • Backed by RELCO’s process, installation and 99.45. Second: Team Emmi Roth, Emmi service integrity Second: Terry Lensmire, Agropur, Roth USA, Monroe, Wis., Raclette, 98.80. Luxemburg, Wis., Low Moisture Moz- Third: Myron Olson, Chalet Cheese zarella, 99.30. Co-op, Monroe, Wis., Limburger, 97.90. To keep up with the latest in process advancements, Third: Terry Lensmire, Agropur, • Cold Pack Cheese, Cheese Food keep looking to RELCO. Luxemburg, Wis., Low Moisture Part- First: Ross Burrison, Scott’s of Skim Mozzarella, 98.90. Wisconsin, Sun Prairie, Wis., Creamy • Blue Veined Cheese Sharp Cheddar Cold Pack, 99.65. First: Nelson Schrock, Salemville Second: Phil Lindemann, Pine River Innovative process solutions, engineered right. Cheese Co-op, Cambria, Wis., Blue Pre-Pack, Newton, Wis., Garlic & Herb USA . The Netherlands . New Zealand Cheese, 99.05. Cold Pack, 99.60. / +1 (320) 231-2210 www.relco.net Second: Team Emmi Roth USA, Third: Ross Burrison, Scott’s of Monroe, Wis., Buttermilk Blue, 97.70. Wisconsin, Sun Prairie, Wis., Bacon Third: Mike Vetterkind, North Hen- Cheddar Cold Pack, 99.55. For more information please visit www.relco.net dren Co-op Dairy, Willard, Wis., Blue Turn to RESULTS, page 15 a Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 28, 2013 — CHEESE MARKET NEWS® 15 NEWS/BUSINESS

Research shows cheese may prevent cavities Tetra Pak research forecasts fl avored milk CHICAGO — A new study published for three minutes and then swished consumption will grow faster than white milk in the May/June 2013 issue of General with water. Researchers measured the Dentistry, the peer-reviewed clinical pH level of each subject’s mouth at 10, LAUSANNE, Switzerland — Tetra Pak such as carbonated soft drinks, positive journal of the Academy of General 20 and 30 minutes after consumption. recently released new research that consumer perceptions about the health Dentistry (AGD), says that consuming The groups who consumed milk forecasts that fl avored milk consumption benefi ts of milk are creating opportuni- cheese and other dairy products may and sugar-free yogurt experienced no will grow at more than double the rate ties to signifi cantly increase fl avored milk help protect teeth against cavities. changes in the pH levels in their mouths. of white milk globally between 2012 and consumption, according to Tetra Pak. The The study sampled 68 subjects rang- Subjects who ate cheese, however, 2015, which will create opportunities for growth rate of fl avored milk consumption ing in age from 12 to 15, and the authors showed a rapid increase in pH levels dairy companies to increase profi tability. is expected to be more than triple that looked at the dental plaque pH in the at each time interval, suggesting that Flavored milk is forecast to increase of carbonated soft drinks in 2012-2013. subjects’ mouths before and after they cheese has anti-cavity properties. by a compound annual rate (CAGR) of While fl avored milks traditionally consumed cheese, milk or sugar-free The study indicated that the ris- 4.1 percent between 2012 and 2015, ris- have been consumed by children who yogurt. A pH level lower than 5.5 puts a ing pH levels from eating cheese may ing from 17.0 billion liters to 19.2 billion enjoy its taste, Tetra Pak says it sees person at risk for tooth erosion, which have occurred due to increased saliva liters. Developing countries will drive room for growth beyond kids to teens and is a process that wears away the enamel production (the mouth’s natural way to demand amidst a growing number of new adults, and beyond just taste to reach the (or protective outside layer) of teeth. maintain a baseline acidity level), which fl avors and products focused on health, “sweet spot” where taste meets health. “The higher the pH level is above could be caused by the action of chewing. the report says. Meanwhile, white milk While demand for fl avored milk is 5.5, the lower the chance of developing In addition, various compounds found in is forecast to grow by 1.7 percent CAGR forecast to rise globally, demand in devel- cavities,” says Vipul Yadav, MDS, and cheese may adhere to tooth enamel and during the same period and total liquid oping countries, particularly across Asia lead author of the study. help further protect teeth from acid. dairy product demand is set to grow by and Latin America, is set to outpace that The subjects were assigned into “It looks like dairy does the mouth good,” 2.4 percent, according to Tetra Pak’s of developed countries in North Ameri- groups randomly. Researchers in- says AGD spokesperson Seung-Hee Rhee, research. can and Europe, highlighting emerging structed the fi rst group to eat Cheddar, DDS, AGD. “Not only are dairy products a “With white milk increasingly com- economies as the growth engines of the the second group to drink milk, and the healthy alternative to carb- or sugar-fi lled moditized, fl avored milk offers dairies dairy industry, Tetra Pak says. third group to eat sugar-free yogurt. snacks, they also may be considered as a the opportunity to provide value not only Seven of the world’s top 10 fl avored Each group consumed their product preventive measure against cavities.” CMN to consumers but to their bottom line,” milk markets are developing countries, says Dennis Jönsson, president and CEO, Tetra Pak research shows. China is the Tetra Pak Group. world’s largest, followed by the United RESULTS ony Alpine, 98.55. Tetra Pak has identifi ed four drivers States and India. Increased demand Third: Bruce Workman, Edelweiss fueling the rise in fl avored milk consump- for fl avored milk from 2009 to 2012 was Continued from page 14 Creamery, Monticello, Wis., Cellar Aged tion: the desire for healthy food, which mainly driven by four emerging countries: Grass Based Gouda, 98.45. is prompting consumers, particularly in Brazil, China, India and Indonesia. • Pasteurized Process Cheese, • Flavored Goat Milk Cheese developing countries, to turn to nutrient- While developing countries ac- Cheese Food, Cheese Spread First: Douglas Waechter, rich milk products; urbanization, rising counted for 66 percent of fl avored milk First: Ralph Schultz, Associated Montchevre-Betin, Belmont, Wis., prosperity and the pace of modern consumption in 2012, this is forecast to Milk Producers Inc., Portage, Wis., Blueberry Vanilla Goat Cheese, 99.55. life, which has increased “on-the-go” rise to 69 percent by 2015. China, South Pasteurized Process American, 99.05. Second: Jean Rossard, Montchevre- consumption of ready-to-drink (RTD) Asia and Southeast Asia drink more Second: John Breene, Dairy Farmers Betin, Belmont, Wis., Cranberry Cin- fl avored milk in portion packs; consum- than half the world’s fl avored milk. And of America, Plymouth, Wis., Pasteurized namon Goat Cheese, 99.40. ers’ eagerness to try new food and drinks; just six Asian countries — China, India, Process American, 97.85. Third: Martin Chavez, Montchevre- and consumers seeking “indulgent” eat- Indonesia, Malaysia, the Philippines Third: Russ Evans, Associated Milk Betin, Belmont, Wis., Four Pepper Goat ing and drinking experiences as a way of and Thailand — consume 47 percent Producers Inc., Portage, Wis., Pasteur- Cheese, 99.05. escaping the daily grind during times of of the world’s fl avored milk, Tetra Pak ized Process American, 97.35. • Natural Goat Milk Cheese economic uncertainty. research shows. • Reduced Fat or Lite Cheese First: Sid Cook, Carr Valley Cheese, Though fl avored milk consumption For more information on the research, First: Dick LaBlanc, Foremost LaValle, Wis., Cave Aged Cardona, 99.45. still is low compared to other beverages visit www.tetrapak.com/dairyindex. CMN Farms, Clayton, Wis., Non Smoked Second: Martin Chavez, Montchevre- Reduced Fat Provolone, 99.55. Betin, Belmont, Wis., Bucheron, 99.25. Second: Micah Klug, Agropur, Wey- Third: Douglas Waechter, auwega, Wis., Reduced Fat Feta, 98.60. Montchevre-Betin, Belmont, Wis., #HOOSEBRANDSYOUKNOWANDTRUST Third: Steve Webster, Klondike Crumble Plain, 99.00. TOCREATETHECOMPLETERESTROOMSOLUTION Cheese Co., Monroe, Wis., Reduced Fat • Latin American Cheese Feta, 97.90. First: John (Randy) Pitman, Mill • Open Class — Soft and Creek Cheese, Arena, Wis., Queso Spreadable Cheese Quesadilla, 99.00. First: George Crave, Crave Broth- Second: John (Randy) Pitman, Mill ers Farmstead Cheese, Waterloo, Wis., Creek Cheese, Arena, Wis., Asadero, 98.85. Mascarpone, 99.35. Third: Brian Mundt, Mexican Second: Team Clock Shadow Cream- Cheese Producers, Darlington, Wis., ery, Clock Shadow Creamery, Milwau- Fresco Natural Bucket, 98.65. kee, Quark, 97.95. • Sheep & Mixed Milk Cheese Third: Sid Cook, Carr Valley Cheese, First: Bob Koenig, Carr Valley LaValle, Wis., Creama Kasa, 97.30. Cheese, LaValle, Wis., Menage, 98.90. • Open Class — Semi-Soft Cheese Second: Mike Matucheski, Sartori Co., ¤ ¤ First: Gary Grossen, Babcock Hall Plymouth, Wis., Pastorale Blend, 98.85. +,%%.%8 AND3#/44 Dairy Plant, Madison, Wis., Gouda, Third: Sid Cook, Carr Valley Cheese, 4RUSTEDNAME PROVENPERFORMANCEVALUE 99.55. LaValle, Wis., Caso Bolo Mellage, 97.95.

Second: Ron Bechtolt, Klondike • Butter !SKABOUTOURINNOVATIVE Cheese Co., Monroe, Wis., Havarti, 99.50. First: John Thompson, Foremost 2%$5#%#/343 !.$,!"/2 &//42/,,4/7%, Third: Steve Stettler, Decatur Dairy, Farms USA, Reedsburg, Wis., Salted 3AMPLESAVAILABLEBYREQUEST Brodhead, Wis., Havarti, 99.40. Butter, 99.75. • Open Class — Hard Cheese Second: Greg Wollin, Foremost #ALLOURPAPERPRODUCTSSPECIALISTFORDETAILS First: Joel Pagel, Sartori Co., Plym- Farms USA, Reedsburg, Wis., Salted µ outh, Wis., Classic Asiago, 98.80. Butter, 99.45. WWWNELSONJAMESONCOM Second: Saxon Creamery Team, Third: Roy Philippi, Graf Creamery, Saxon Creamery, Cleveland, Wis., Sax- Bonduel, Wis., Salted Butter, 99.20. CMN For more information please visit www.nelsonjameson.com

Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 16 CHEESE MARKET NEWS® — June 28, 2013 NEWS/BUSINESS

RECIPES “Jeff has such a fun, vibrant person- “We make cheeses that are not your • Contests and social media ality and fans are drawn to his passion everyday Cheddar and Mozzarella,” Recipe sharing on social media and Continued from page 1 for food,” says Camille Vareille, brand says Becky Ryan, marketing manager, recipe-themed contests are a couple manager, Cracker Barrel. “Jeff and his Emmi Roth USA. “One of the chal- of tools cheese companies use to get • Cook’s kitchen family are huge admirers of Cracker lenges of being in that kind of market consumers to think about ways to use Cheese and dairy companies often Barrel cheese and are always including is that people don’t always know what their products. fi nd success relating to consumers by it in cheese plates when entertaining to do with it. We fi nd using recipes is Cabot today wraps up its sixth and teaming up with professional chefs or at his home in Chicago. Jeff is also a really good way to get people to try fi nal week of its Facebook and Pinter- other celebrities who promote their able to share tips on cheese pairings, the cheese.” est contest, “Fire Up The Grill,” which products and contribute recipes. cheese plates and the accessibility of Roth Cheese currently has two chefs invited people to pin grilling recipes for Cracker Barrel cheese from Kraft the product. We have seen some great on staff to help create recipes, and the a chance to win a $25 Cabot Cheese gift Foods, Northfield, Ill., which won feedback from fans on Facebook and company also encourages its consum- box each week. second runner-up overall for its Ched- Twitter to Jeff’s tips and recipes for ers through contests and social media Ryan says the fan base on Roth dar at this year’s U.S. Championship National Cheese Day.” to talk about how to use its cheeses to Cheese’s Facebook page has grown quite Cheese Contest, teamed up with chef Cabot Cheese last year teamed up help add extra fl avor. a bit through contests. Currently its page Jeff Mauro on National Cheese Day, with Vermont-based singer Grace Pot- Ryan notes that people tend to look has more than 61,000 fans. June 4, to kick off the start to sum- ter, who contributed recipe videos for for more simple recipes. “Our Facebook page launched last mer entertaining and to celebrate the Cabot’s website. “No one has time for all that prep,” August, so it has not been out yet even a brand’s win at the contest. “Not only is she a pretty spectacular she says. “We say if you use a better year. We run contests pretty frequently,” Mauro, winner of the seventh sea- musician, but she also is a really great cheese, you get a better fl avor without she says. “We don’t make them hard. We son of “Food Network Star” and host cook and happens to be passionate all that work.” want people to think about how to do of the Food Network show “Sandwich about food,” Neary says. “Those videos Roth’s signature cheese, Gran things a little differently with cheeses King,” says he admires Cracker Bar- do really well for us on our website and Cru, is based on Gruyere and adds other than Cheddar and Mozzarella.” rel cheese for both its quality and its social media.” extra fl avor and a mushroomy taste to The Roth Cheese page ran an “Art- accessibility. While Potter is nationally-known, dishes, Ryan says. The company’s Blue istry Made Easy” contest with grilled “They knew I’m a cheese afi cionado, Neary says Cabot tends to work with is a natural for many applications, cheese in April, salads in May and pastas and I respect the craftsmanship behind more small-scale and local celebrities. and its variety of fl avored Havartis, in June. Fans post a picture of a recipe the cheese,” he says of Cracker Barrel. For instance, chef and professional especially in slices, make great sand- for each month’s theme and the com- “What I connect with most with the bass fi sherman Jimmy Kennedy, who wiches, she adds. pany selects winners who receive a gift brand is it’s available anywhere, $3.99 is sponsored by Cabot, has contributed Mauro, who likes to feature new box of assorted Roth cheeses. From all in-store. You don’t have to go to an ar- several recipes that are on the com- and fresh ideas on his show “Sandwich the winners, one grand prize winner will tisanal cheese shop. I am the Cracker pany’s website, including Salmon and King,” says people are starting to focus receive a kitchen technology package Barrel of the Food Network — very Cheddar Pate and Simple Salmon Cakes more on cheese in sandwiches. that includes an iPad to access recipes, accessible, and affordable.” with Greek-Style Yogurt. “Cheese is becoming less of a back- a tablet stand with wireless speaker and As part of the National Cheese Day • Simple, seasonal, fl avorful ground fodder. In sandwiches, cheese is a screen shield. partnership, Mauro provided tips for When promoting and marketing becoming the star,” he says. “Cheese can Ryan says Roth Cheese will do summer entertaining as well as two cheese, chefs and cheese companies shine, instead of just a small slice with another recipe contest in November recipes: Grilled Summer Sausage & look for simple ways to incorporate turkey. People are starting to practice and December to support a charity it Vermont Cheddar Sliders, which include it as an ingredient and add unique or better ratios.” sponsors, No Kid Hungry. Every recipe fi re-grilled slices of summer sausage seasonal fl avors. Neary says recipes from Cabot that picture submitted will trigger a $5 topped with Cracker Barrel Vermont For example, Emmi Roth USA, tend to generate lots of interest include donation to the charity to help end Cheddar, sun-dried aioli and BBQ po- Monroe, Wis., uses recipes to intro- “fl avor adventures” like spicy and tropi- childhood hunger. tato chips; and Chedderdella Kabobs duce people to various applications cal, health-oriented recipes that are In addition to Facebook, Roth — grilled cubes of mortadella, cubes for its Roth Cheese brand products high in protein or feature Cabot’s light Cheese also launched a Pinterest page of Cracker Barrel Sharp Cheddar and and markets the cheeses in forms that Cheddars, grilled cheese recipes and last fall, which also has increased the balsamic marinated cherry tomatoes, are convenient to use, such as shreds, seasonal recipes. visibility of its cheeses and recipes. all on a skewer. slices and crumbles. Crave Brothers Farmstead Cheese, “It’s a good source for driving people Waterloo, Wis., currently is promoting to us,” Ryan says. “I think it’s getting to its Fresh Mozzarella, sweet cream be more popular all the time.” Mascarpone and Les Frères French- Cabot has added a section to its style cheese as “natural choices to website with blogger recipes, and Neary complement the fl avor of summer says the company works with bloggers Your Total Cheese Sales & Marketing Support Team! favorites.” The company is featuring quite a bit to tie recipes back to Cabot. these cheeses with seasonal produce Consumers like to see pictures of • Over 80 years of combined experience in recipes on its website, such as Les recipes, and Neary says social media • Expert knowledge in all aspects and Frères Pizza with fresh asparagus and has been a really good outlet to show applications of marketing cheese mushrooms, Spinach and Artichoke off the great photography Cabot has. • We represent quality manufacturers from Mashed Potatoes and Mascarpone- “Now with the popularity of Pinter- all over the U.S. and World Filled Strawberries. est, it’s all about photos,” she says. • Expertise in imported and specialty cheeses Kraft Foods also is promoting its “Pinterest is really, really doing ex- Fresh Take shredded cheese and sea- ceptionally for us. It’s a top referring • Broad knowledge of club stores and general merchandising programs soning mixes through summer-themed site to our website, so we really tend tips and recipes, such as bake-and-take to keep the focus on Pinterest, where RETAIL ♦ FOODSERVICE ♦ INDUSTRIAL picnics, incorporating smoky fl avors the consumers are.” and using fresh seasonal herbs and For a long time, Facebook was the Call one of the experts on our team today... produce. top referring site, Neary says, but the • Patrick Spaulding • Suzanne Spaulding “With a huge variety of fresh, analytics changed soon after Pinterest • Mike Feeney • Jay Spaulding seasonal ingredients available, sum- came out, even before Cabot launched • Patrick Elkins • Michael Bauchman mer is a great opportunity to bump an offi cial Pinterest page. • Nathan Gorang • Rodney Butcher • Brian Argersinger up fl avor in all your favorite recipes,” “We’ve been able to enhance our says Kraft Kitchens Chef Jennifer site to better work with Pinterest, The Cheese Guys Manning. “From backyard barbecues adding pin-it buttons from our photos,” to picnics in the park, at-home cooks she says. “What’s so great about social (800) 521-7335 • FAX (810) 227-4218 Email: [email protected] can get creative with the recipes they media is you can see what recipes are Web: www.cheeseguys.com serve just by adding fresh produce trending and what’s doing well. With and Kraft Fresh Take Cheese Bread- shares, pins and data, you can give For more information please visit www.cheeseguys.com crumb mix.” consumers what they want.” CMN

Nutritional Products Processing/Packaging AUGUST 13, 14 & 15 - St. Louis Park, MN

(4) FMC Retorts - (32) S/S Silos, Tanks - Aseptic Processing - (12) Filling Lines - Blending & Mixing • (4) FMC Retorts - Installed 2007! with Rotational Based Agitation, Automatic Loading & Unloading, (8) ALLPAX Imersion Retort Systems • (32) S/S Silos, Tanks, Processors New as 2009 DCI, Walker, Feldmeier, including Aseptic Tanks • (2) APV/Cherry Burrell Aseptic Processing Lines • (7) Gaulin Homogenizers - Plate Heat Exchangers • (5) Skid-Mounted CIP Systems • R/O System • (12) Filling Lines: NEW Sidel Filler; (4) Tetra Pak Brik Aseptic Fillers; (3) Bartelt Pouch Fillers; Can Filling Line; Form, Fill & Seal System; Bottle Filling & Capping Line, Packaging/Carton Equip. • VERY LARGE Selection S/S Pipe, Pumps, Valves • EXTENSIVE Material Handling & General Plant: (20) Forklifts, 100’s Pallet Rack Sections; MORE!

www.harrydavis.com Can & PET Beverage Packaging HARRY 412-765-1170 former Kroger Beverage Facility [email protected] DAVIS AUCTION: July 24 - Bluefield, VA & COMPANY Asset Solutions Experts Can & PET Fillers - Packaging - Refrigeration Since 1955

For more information please visit www.harrydavis.com Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 18 CHEESE MARKET NEWS® — June 28, 2013 NEWS/BUSINESS

RELIEF ing diffi culties within the dairy industry to market signals, to provide incen- Federal Milk Marketing Order. The de- through increases in the minimum price tives for the construction of additional partment stands ready to participate in Continued from page 1 and urges the industry to work through processing capacity, and to encourage any forum that presents an opportunity the California Dairy Task Force, which the production and marketing of new to ensure the long-term stability of the positions, the uncertainty of the 2013 she formed in September 2012, to fi nd innovative products that add value to California dairy industry, but I strongly corn crop, and questions about the stabil- a long-term solution to pricing issues. milk,” Ross says. “The industry is being believe that the Task Force is the best ity of the market recovery indicate the “We must work together to create compelled to engage these issues in process for bringing producers and pro- adjustment is appropriate. However, she a new system to allow producers to the California Dairy Future Task Force, cessors together to achieve this goal.” stresses that CDFA cannot address ongo- improve margins by being responsive the Legislature, and, potentially, the While the decision extends temporary price relief, the increases amount to less than what was proposed by both producers and processors during the hearing. CLASSIFIED ADVERTISING Nine processor representatives that testifi ed, including Dairy Insti- tute of California and several cheese companies, supported a proposal to extend the previous temporary price • EQUIPMENT 1 • EQUIPMENT 1 • CHEESE/DAIRY 12 adjustments, which included a $0.05 per hundredweight increase to Class 1, a $0.10 per hundredweight increase to Class 2 and 3, and a $0.30 per hundredweight increase to Class 4a and 4b. This proposal would have increased the monthly pool price by approximately $0.25 per hundredweight.

“The combined impact of improved revenues and lower

For more information please visit www.ullmers-dairyequipment.com feed costs should improve dairy farm • PLANTS: SALE/LEASE 5 • PLANTS: SALE/LEASE 5 margins signiﬁ cantly from what was experienced in 2012.”

William Schiek DAIRY INSTITUTE OF CALIFORNIA

“Dairy Institute and its members believe that the temporary price in- BIG REWARD OFFERED creases that we have proposed will FOR YOUR... provide additional revenue on top of the price increases that we believe • Cheese Trim • Cheese Fines the market will deliver in the months • #1 and Undergrades ahead,” Dairy Institute Economist Wil- • Close Coded Products liam Schiek said in his testimony. “The • Natural, Processed, combined impact of improved rev- Imitation or Flavored enues and lower feed costs should im- Call Dean, Eric or Jesse: prove dairy farm margins signifi cantly (877) 914-5400 from what was experienced in 2012.” Meanwhile, eight producer representatives, including Western United Dairymen (WUD), Milk Producers Coun- cil and other producers and producer organizations, testifi ed at the hearing in favor of a temporary price increase of $0.1380 per pound, or about $1.20 per FOR SALE: hundredweight, for solids-not-fat in the 5 YEAR OLD Class 4b formula and no increase to 4a, 4b WHITE CHEDDAR fat or other classes. This proposal would have increased the monthly pool price by • Produced by Master approximately $0.53 per hundredweight. Cheese Maker “The secretary, with the appoint- • Sufficient Quantities Available ment of the Task Force, understands the challenges ahead and the need for a • Call For Pricing long-term solution,” WUD CEO Michael Marsh said in his testimony. “In the meantime, dairy producers are facing tough economic times. If the producer (800) 200-6020 is to make it through these diffi cult www.cedargrovecheese.com times, price relief is needed.” CMN For more information please e-mail [email protected] Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com June 28, 2013 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS

SAMPLE “We received a lot of positive feed- petite for more of the product they just sample. Shiv concludes that the samples back from our customers and other at- sampled, but also makes them more cue a “pleasure response” in the brain, Continued from page 1 tendees,” Klug says. “One of the favorite prone to purchase other products as which compels people to consume and areas of the booth was our sampling well. Baba Shiv, professor of marketing, purchase more. Educational and marketing materi- corners. These provided an intimate the Stanford Graduate School of Busi- “One noteworthy fi nding was that als that accompany a product sample setting amidst the craziness of the show ness, conducted a series of four studies once the whetted appetite is sated, the are just as vital as the interaction with fl oor and allowed visitors to pull up a on the effect product samples have on effects of the samples don’t linger,” the consumer. comfortable chair and relax with a good consumers in the marketplace. Shiv says. “The marketing implication “Giving away a product helps to at- piece of specialty cheese.” Shiv set out to explore the effect is that customers who taste a morsel tract customers’ attention, but if you The redesigned booth, which also a “good tasting” product sample has of cheese may reward themselves can draw them visually to your booth will be on display at the Summer Fancy on the brain chemistry of consumers. quickly by buying something luxuri- by the way things are set up, with hand Food Show, also features additional In one study, a group of participants ous, like a scented candle, and be outs, a PowerPoint presentation or cooler space that allows the company to was given food and beverage samples done with it.” other multimedia tools, they will be showcase its niche imported items and before watching a movie and another That means it’s wise for sample more engaged,” Stahl says. “The more new American artisanal items. group of participants was not given a stations to be placed at strategic loca- materials you can hand out beside the Likewise, Cheshire Cheese Co.’s sample. Those who received samples tions throughout a retail store so that product, the better. I get phone calls sales staff attends many food shows each before the movie routinely ate and drank the consumers’ pleasure responses are from people who were at an event more year. The company uses such occasions more than those who did not receive a continuously triggered, Shiv says. CMN than a year ago and just recently found to encourage retailers to offer Cheshire my card.” Cheese Co. products for sample and sale Each company takes a different ap- in their stores. Cheshire Cheese Co. has proach to the educational component streamlined the process for retailers to of product sampling. Bella Via Farms offer samples by providing a section on focuses on educating consumers about the company website where they can how their small-batch, artisan products purchase cheeses at a discounted price differ from other cheeses on the market. and have them shipped directly to their Saputo Specialty Cheese focuses its stores to use for in-store samples. The efforts on suggesting wine and other convenience of ordering the products cheese pairing options. online and the added bonus of the Crave Brothers Farmstead Cream- product’s discounted price have helped ery, Waterloo, Wis., offers pairing drive the company’s in-store sampling suggestions and educates consumers program. about its sustainability efforts and “We have over 200 retailers in the cheesemaking process. However, the United Kingdom and we encourage all company also uses those exchanges of them to use sampling and tasting with consumers to gauge how new to increase the turnover of sales,” he products are being received and to get says. “It works every time. A retailer ideas for new products going forward. who encourages sample tasting to Late last year, the company released customers gains 200 percent greater Petite Frère with Truffl es, a semi-soft, sales over those that do not offer washed-rind cheese. samples.” “We listen to our buyers and our Another selling point in forging new customers, and frankly this idea came sample programs with distributors is from one of our buyers,” says Debbie that offering product samples isn’t Crave, vice president, Crave Brothers just good for cheesemakers, it’s also Farmstead Cheese. “We sold the cheese good for retailers. A researcher from at farmers’ markets and did some Stanford University says that product in-store demonstrations. We’re big on samples not only whet consumers’ ap- For more information please visit www.wowlogistics.com education. We do a lot of demonstrations and explain how we make the different cheeses.” Large companies also focus marketing efforts on product sampling and consumer education. This summer, Kraft Foods is undertaking a nationwide effort to promote its Fresh Take “meal kit” cheese with a nationwide “Kraft Fresh Possibilities tour.” Food trucks are rolling across the nation and stop- ping at supermarkets to offer customers free samples, coupons and recipes. Also, sales representatives will demonstrate “more than 60 ways” to create meals from the kit. Many companies also use product sampling to engage potential buyers at trade shows. In a trade show setting, many of the same rules apply. Saputo Specialty Cheese unveiled a redesigned vendor booth at the International Dairy Deli Bakery As- sociation’s recent Dairy-Deli Bake. The new booth has a cheese bar with a sleek, modern feel. It’s intended to draw in show attendees and provide them with a quiet reprieve from the rest of the show. For more information please visit www.ivarsoninc.com

Reprinted with permission from the June 28, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 20 CHEESE MARKET NEWS® — June 28, 2013 NEWS/BUSINESS

Senate passes immigration reform bill that contains improved dairy worker provisions ARLINGTON, Va. — The Senate on wasn’t working, this new immigration a future fl ow of new workers so that fi nding a suffi cient number of work- Thursday approved a comprehensive measure builds something new and as the economy evolves and jobs shift ers to care for and milk their cows. immigration reform measure that much better.” between sectors, farmers would have Securing a reliable and competent would help dairy farmers with their The immigration reform measure, the means to recruit and hire new workforce for our nation’s farms and current and future workforce needs, approved by a vote of 68-32, would dairy workers, NMPF says ranches is essential to ensuring that and provide the entire agriculture strengthen the border security appa- “Dairy farmers have been con- American consumers continue to en- sector with much-needed economic ratus to discourage the fl ow of illegal cerned that their current workers joy dairy products on their grocery certainty, according to the National immigrants to the United States. might be overlooked by the reform store shelves.” Milk Producers Federation (NMPF). From the standpoint of farm em- efforts, but the Senate bill addresses Kozak notes that even with this “We’ve known for years that the ployers, it would create an entirely that concern by allowing currently week’s Senate vote, much more work status quo employment situation in new visa category for their workers, employed, but undocumented, work- on immigration reform has to be done dairy farming is not sustainable,” says both current employees and prospec- ers to maintain their jobs,” Kozak this year on Capitol Hill. Negotiations Jerry Kozak, president and CEO, NMPF. tive new employers, NMPF says. says. “This is a huge benefi t, both to are continuing in the House of Rep- “The Senate moved decisively past that The new visa system would be ad- workers, and their employers.” resentatives, which is working on a admission and voted to change our ministered through USDA, making it Kozak notes that regardless of separate bill, and where broad sup- labor and immigration laws for the easier for farmers and ranchers to the region of the country, many dairy port for a comprehensive immigra- better. Rather than tinker with what access and use. It also would assure farmers “face ongoing challenges tion reform measure is less certain. “The key is to demonstrate to a majority of the House that action is needed,” he says. “The bill the House will consider is going to be different than this Senate bill, but the critical thing is that a bill addressing the needs of agriculture must be passed by the House. Inaction is not an option.” Throughout the immigration reform process, NMPF has worked with other members of the Agricul- ture Workforce Coalition, a group of organizations representing a broad cross-section of U.S. agriculture that includes NMPF, the Ameri- can Farm Bureau Federation, Na- tional Farmers Union (NFU), West- ern United Dairymen and others. For more information, visit www. agworkforcecoalition.com. CMN

APT earns ASME Odyssey Greek Yogurt accreditation Offering: COKATO, Minn. — Advanced Process Technologies Inc. (APT) has been certi- 7kj^[dj_Y ﬁ ed as a manufacturer of pressurized C[Z_j[hhWd[WdjWij[ vessels, obtaining both the “U” stamp for

7lW_bWXb[_dbem\Wj 7ORLD new fabrication and the National Board #HAMPION “R” stamp for repairs and alteration of WdZded\WjlWh_[j_[i -UENSTER (Nj^[fhej[_d existing pressure vessels. The certifi cation process reviews a J^_Ya"Yh[WcojWij[ manufacturer’s quality system and mea- ;nY[fj_edWbgkWb_jom_j^ sures its competence in the engineering, [l[hoifeed\kb design, inspection, documentation and CWoeddW_i[WdZiekh 2013 United States Championship record retention for all aspects of the Cheese Contest Yh[WcikXij_jkj[ manufacturing process. 1st Place: 1st Place: Throughout the review process, says H[jW_b"\eeZi[hl_Y[WdZ &LAVORED&ETA &AT&REE&ETA Craig Campbell, president, APT, the _dZkijh_WbcWha[ji 1st Place: 1st Place: company has demonstrated that its (AVARTI &LAVORED(AVARTI 7ORLD #HAMPION &ETA quality systems meet the requirements 2012 World Championship set forth by the American Society of Better Flavor, Cheese Contest Mechanical Engineers (ASME) and the 1st Place: 1st Place: National Board. Better Quality, &ETA -UENSTER Campbell adds that the certifi cation Better Commitment. 1st Place: 1st Place: augments APT’s current product offer- 0EPPERCORN&ETA $ILL(AVARTI ings and demonstrates to customers It’s A Family “When we come in first, that it continues to strive to produce Tradition! you know exactly where the highest quality products available we stand to best serve you!” in the marketplace today. For 13 years APT has been serv- s 2ETAIL s &OODSERVICE www.klondikecheese.com WISCONSIN MADE ing the food and dairy industries s 0RIVATE,ABEL BY MASTER 608.325.3021 CHEESEMAKERS with engineering, automation, fabrication and installation of process- For more information please visit www.klondikecheese.com ing systems and equipment. CMN