Dairy Industry Players Discuss Prospects for 2012 Farm Bill

Volume 31 January 13, 2012 Number 51

Scan this code for breaking Dairy industry players discuss news and the latest markets! prospects for 2012 Farm Bill By Alyssa Sowerwine Congress has made it very dif- Deficit Reduction, commonly year, the fact that nothing was ficult for progress to be made referred to as the “supercom- passed creates an opportunity INSIDE WASHINGTON — With the on any legislation, let alone mittee,” last fall. While that to “wipe the slate clean” to al- 112th Congress reconvening for dairy reform. package was declared “dead low for further discussion and F Export Tool Kit: its second session this month, David Hickey, director of on arrival” since the supercom- negotiation, Slominski notes. ‘2012: The good, the the dairy industry is eager to government relations for the mittee failed to come to an Hickey notes that even if bad and the unknown.’ move forward on the antici- National Milk Producers Fed- agreement, it still will likely progress is made in farm bill For details, see page 4. pated 2012 Farm Bill. eration (NMPF), also notes be used as a springboard for hearings throughout early Stakeholders say much that stalled progress on federal reform going forward, industry 2012, there may not be enough F Estate Cheese Group uncertainty surrounds both the debt and budget negotiations stakeholders say. time to negotiate and pass a bill acquires Sonoma content and timing of the farm has created a backlog of sorts. The full package submitted by the end of the year. Creamery from Pulmuone, legislation, as well as the fund- Hickey adds that while de- to the supercommittee has not Chelsee Woodey, director Monterey Gourmet Foods. ing outlook for the agriculture fense spending took a hit in the been released in its entirety, so of legislative affairs for IDFA, For details, see page 6. sector going forward. latest budget agreement passed it is not fully clear what all was notes that if the agriculture • Outlook on progress F in late 2011, there has been included, but it is understood committees cannot come White House responds The outlook for completing to raw milk petition. talk of reallocating some of that some aspects of the Dairy to an agreement before the a farm bill in 2012 is somewhat those cuts, with agriculture not Security Act (DSA) introduced current farm bill expires in For details, see page 19. mixed. Jerry Slominski, senior exempt from that possibility. by Rep. Collin Peterson, D- September, it is quite possible F Retail WATCH Exclusive: vice president for legislative “It’s as uncertain of an en- Minn., were part of the package, that Congress will reauthorize Clock Shadow Creamery affairs and economy policy for vironment as you can imagine,” Slominski says. Included in that a short-term extension of the gears up to open. the International Dairy Foods he says. legislation is a controversial 2008 Farm Bill. Under such Association (IDFA), notes that For details, see page 21. It is expected that the program to require produc- an extension, the farm bill the divisiveness of the 112th Senate will begin hearings on ers who choose to enroll in debate would be pushed back the farm bill later this month margin protection insurance until after the 2012 elections or early next, says Andrew to agree to also participate in or even into 2013 with the pros- Ice cream, yogurt follow lead Novakovic, professor of agri- government-mandated produc- pect that there may be a new cultural economics at Cornell tion controls, IDFA says. Congress or administration to of cheese into artisan sector University, Ithaca, N.Y. Novakovic notes that in the start over. He notes that Sen. Debbie past the House typically has “The bottom line is, when By Rena Archwamety Stabenow, D-Mich., chair of the taken the reigns with negoti- it comes to agriculture policy Senate Agriculture Commit- ating a new farm bill but that and the farm bill, everything MADISON, Wis. — Artisan cheeses have been a mainstay among food- tee, is eager to get a farm bill Lucas seems to be taking more is on the table, including dairy lovers and restaurant menus for years. Now the “specialty,” “craft” and passed. Stabenow and House of a “wait-and-see” approach policy,” Woodey says. “artisan” tradition has moved beyond cheeses and beers to small-batch, Agriculture Committee Chair this year to see what the Senate Hickey says that while indulgent and unique dairy products in ice cream and yogurt categories. Frank Lucas, R-Okla., agreed on comes up with. it is a priority to get a new A number of emerging ice cream and yogurt makers recently have a $23 billion package of dairy Even with the possibility farm bill passed in 2012, the introduced products for retail and foodservice that focus on local reforms that was submitted to of building off the package of industry does not just want “a or best-quality ingredients and hand-made processes that result in the Joint Select Committee on reforms negotiated late last Turn to REFORM, page 16 a premium artisan products. “I align myself a lot with the artisan cheese world,” says Jeni Brit- ton Bauer, founder of Jeni’s Splendid Ice Creams, based in Columbus, Ohio. “The companies I look up to include Cowgirl Creamery, Vermont Butter and Cheese Creamery and Cabot Creamery.” TCCA to cut 50 packaging USDA bumps up Bauer explains that a lot of science and attention to milk quality its milk price goes into her ice creams. She works with a small Ohio dairy, Snowville positions at plant in Feb. forecast for 2012 Creamery, which produces milk from grass-pastured cows. TILLAMOOK, Ore. — Tillamook County Creamery Association (TCCA) “Their 2-percent milk tastes like whole milk, and their whole milk is like recently announced to its farmer-owners and employees a reduction of WASHINGTON — The U.S. a luxury. It’s wonderfully flavorful,” she says of Snowville’s milk. “We start packaging positions at its Tillamook, Ore., facility beginning in February. milk production estimate with raw milk, worry about what the cows eat. The way we process the milk, TCCA is estimating a reduction of 50 packaging operator positions. for 2011 was lowered slightly we build the recipe slowly, batch pasteurize slowly. We don’t buy a mix.” The association notes this does not necessarily mean that 50 individu- in USDA’s “World Agricul- Jeni’s Splendid Ice Creams entered the wholesale market about als will be directly impacted and through normal attrition and retire- tural Supply and Demand two years ago and currently are available in 200-300 stores across the ments, the number of people directly impacted may be less than 50. Estimates” report released United States. Jeni’s also has been available through online gourmet The job cuts are the result of a decision to move some of TCCA’s Thursday due to lower ex- retailer Dean & Deluca for the past 5-6 years, and there are 10 Jeni’s packaging operations to two co-packers to cut, wrap and distribute pected cow numbers for the retail stores that serve treats such as cheesecake ice cream parfaits Tillamook cheese, notes Harold Strunk, TCCA president and CEO. fourth quarter. in Columbus and Cleveland, Ohio, and Nashville, Tenn. The co-packers have facilities that are more centrally located to Final numbers are not Bauer has been making ice cream since 1996. She started selling her TCCA’s growing customer base, he says. yet available, but USDA “Scream” ice cream at the Columbus North Market, mixing her ice creams Strunk notes that as the Tillamook brand continues to grow, it estimates 2011 production with what ingredients were available, including various cheeses, spices and has become more challenging to efficiently serve TCCA’s customers totaled 196.0 billion pounds, a Turn to ARTISAN, page 12 Turn to TILLAMOOK, page 17 a Turn to WASDE, page 17 a

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 2 CHEESE MARKET NEWS® — January 13, 2012 MARKET INDICATORS

Chicago Mercantile Exchange CHEESE FUTURES for the week ended January 12, 2012 Cash prices for the week ended January 13, 2012 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday Fri., Jan. 6 Mon., Jan. 9 Tues., Jan. 10 Wed., Jan. 11 Thurs., Jan. 12 Jan. 9 Jan. 10 Jan. 11 Jan. 12 Jan. 13 JAN12 1.635 1,109 1.617 1,119 1.613 1,119 1.615 1,117 1.615 1,117 Cheese Barrels FEB12 1.670 938 1.627 941 1.632 952 1.638 956 1.630 949 Price $1.5875 $1.5800 $1.5800 $1.5800 $1.5500 MAR12 1.673 970 1.670 970 1.657 967 1.680 968 1.676 970 APR12 1.679 857 1.679 832 1.679 832 1.679 832 1.682 834 Change -1/4 -3/4 NC NC -3 MAY12 1.679 709 1.679 709 1.670 714 1.681 714 1.696 716 Cheese 40-lb. block JUN12 1.690 529 1.690 523 1.692 523 1.695 523 1.710 525 JUL12 1.712 376 1.718 374 1.719 374 1.722 374 1.738 376 Price $1.6000 $1.5950 $1.5950 $1.5950 $1.5950 AUG12 1.719 319 1.723 319 1.729 319 1.735 319 1.743 330 Change -1 -1/2 NC NC NC SEP12 1.740 301 1.740 301 1.735 301 1.740 301 1.760 303 OCT12 1.720 264 1.720 264 1.720 264 1.720 264 1.735 266 Weekly average (Jan. 9-13): Barrels: $1.5755(-.0076); 40-lb. Blocks: $1.5960(+.0054). NOV12 1.720 208 1.720 210 1.720 210 1.720 210 1.720 219 Weekly ave. one year ago (Jan. 10-14, 2011): Barrels: $1.4320; 40-lb. Blocks: $1.4705. DEC12 1.720 222 1.720 222 1.720 222 1.720 225 1.729 226 Total Contracts Traded/ Extra Grade NDM Open Interest 32/8,802 75/6,784 49/6,797 37/6,803 68/6,831 Price $1.4800 $1.4800 $1.4800 $1.4800 $1.4800 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Change NC NC NC NC NC Grade A NDM Price $1.4500 $1.4500 $1.4500 $1.4500 $1.4500 Change NC NC NC NC NC DRY WHEY FUTURES for the week ended January 12, 2012 Weekly average (Jan. 9-13): Extra Grade: $1.4800(NC); Grade A: $1.4500(NC). (Listings for each day by month, settling price and open interest)

Grade AA Butter Fri., Jan. 6 Mon., Jan. 9 Tues., Jan. 10 Wed., Jan. 11 Thurs., Jan. 12 $1.6400 $1.6400 $1.6275 $1.6125 $1.6125 Price JAN12 68.75 450 68.00 451 68.00 452 68.25 456 68.50 461 Change +3 1/2 NC -1 1/4 -1 1/2 NC FEB12 71.75 380 71.00 381 70.50 380 70.10 382 71.03 382 MAR12 70.00 388 70.00 388 70.50 390 70.50 385 70.50 386 Weekly average (Jan. 9-13): Grade AA: $1.6265(+.0240). APR12 68.25 337 68.25 337 68.25 337 68.25 337 68.25 341 Class II Cream (Major Northeast Cities): $1.8910(+.1365)–$2.0192(+.0733). MAY12 65.00 312 65.00 312 65.00 312 65.00 314 65.00 317 JUN12 61.50 277 61.50 276 61.50 277 61.50 278 61.38 279 JUL12 56.50 180 56.50 180 56.50 179 56.50 181 56.48 186 Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. AUG12 55.00 175 55.00 175 55.00 175 55.25 176 55.25 181 SEP12 53.30 175 53.30 175 53.30 174 53.30 181 52.98 186 OCT12 52.68 139 52.68 139 52.65 139 52.63 141 52.60 147 NOV12 51.50 126 51.50 126 51.50 128 51.50 131 51.50 136 DEC12 51.90 124 51.75 124 51.75 124 51.75 125 51.75 129

Total Contracts Traded/ Weekly Cold Storage Holdings January 9, 2012 Open Interest 197/3,063 9/3,064 44/3,067 67/3,087 104/3,131 On hand Week Change since Jan. 1 Last Year Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Monday Change Pounds Percent Pounds Change Butter 2,944 -1,375 +1,433 +95 3,644 -700 Cheese 138,099 +3,015 +3,120 +2 129,019 +9,080 (These data, which includes government stocks and is reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends Cheddar Cheese and Dairy Product Prices in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) For the week ended: 1/7/11 12/31/11 12/24/11 12/17/11 Cheese 40-lb. Blocks: Average price1 CLASS III PRICE Minn./Wis. $1.6928 $1.6781 $1.7355 $1.8855 (Dollars per hundredweight, 3.5% butterfat test) Other states $1.5733 $1.6357 $1.6936 $1.7636 YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC U.S. $1.5810 $1.6380 $1.6977 $1.7739 2005 14.14 14.70 14.08 14.61 13.77 13.92 14.35 13.60 14.30 14.35 13.35 13.37 Sales volume2 2006 13.39 12.20 11.11 10.93 10.83 11.29 10.92 11.06 12.29 12.32 12.84 13.47 Minn./Wis. 724,016 561,219 1,061,954 1,014,820 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 Other states 10,531,402 9,645,469 9,682,657 11,000,369 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 U.S. 11,255,418 10,206,688 10,744,611 12,015,189 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 Cheese 500-lb. Barrels: 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 Average price1 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 Minn./Wis. $1.6835 $1.6821 $1.6853 $1.7706 Other states $1.6730 $1.6845 $1.7363 $1.8001 U.S. $1.6786 $1.6834 $1.7101 $1.7864 STAFF SUBSCRIPTION INFORMATION Adj. price to 38% moisture Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN Minn./Wis. $1.6055 $1.6106 $1.6114 $1.6954 (PH 608/831-6002; FAX 608/831-1004) 0891-1509), is published weekly by Quarne Publishing LLC, 4692 Other states $1.6015 $1.6084 $1.6592 $1.7224 e-mail: [email protected] Signature Drive, Middleton, WI 53562; Phone 608/831-6002; U.S. $1.6036 $1.6094 $1.6347 $1.7099 Kate Sander, Editorial Director FAX 608/831-1004. Periodicals postage paid at Madison, WI. Sales volume2 (PH 509/962-4026; FAX 509/962-4027) Circulation records are maintained by Quarne Publishing LLC, POSTMASTER: e-mail: [email protected] 4692 Signature Drive, Middleton, WI 53562. Minn./Wis. 5,452,366 4,301,637 4,053,104 4,885,894 Send address changes to Cheese Market News®, Subscriber Alyssa Sowerwine, Other states Senior Editor Services, P. O. Box 628254, Middleton, WI 53562; Form 4,762,848 5,033,822 3,855,206 5,654,428 (PH 608/288-9090; FAX 608/288-9093) U.S. 3579 requested; or call direct at 608/831-6002. All rights 10,215,214 9,335,459 7,908,310 10,540,322 e-mail: [email protected] reserved under the United States International and Pan-American Moisture content Rena Archwamety, News/Web Editor Copyright Conventions. No part of this publication may be Minn./Wis. (PH 608/288-9090; FAX 608/288-9093) 34.99% 35.25% 35.16% 35.25% reproduced, stored in a retrieval system or transmitted in any Other states e-mail: [email protected] form or by any means, mechanical, photocopying, electronic 35.23% 35.07% 35.12% 35.20% Aaron Martin, News Editor recording or otherwise, without the prior written permission of U.S. 35.10% 35.15% 35.14% 35.23% (PH 608/288-9090; FAX 608/288-9093) Quarne Publishing LLC. Opinions expressed in articles are Butter: e-mail: [email protected] those of the authors and do not necessarily reflect those of 1 Quarne Publishing LLC dba Cheese Market News®. Cheese Average price U.S. $1.6015 $1.5873 $1.5901 $1.5922 2 REGULAR CONTRIBUTORS Market News® does not endorse the products of any advertiser Sales volume U.S. 3,670,407 2,230,674 2,980,143 4,918,175 John Umhoefer, Downes-O'Neill LLC, International Dairy and does not assume and hereby disclaims any liability to any Nonfat Dry Milk: Foods Association, National Milk Producers Federation person for any loss or damage caused by errors or omissions in Average price1 U.S. $1.4133 $1.4006 $1.3766 $1.4418 the material contained herein, regardless of whether such errors 2 SUBSCRIPTIONS & BUSINESS STAFF result from negligence, accident or any other cause whatsoever. Sales volume U.S. 15,190,419 *21,027,304 29,462,123 19,782,722 Subscription/advertising rates available upon request Copyright 2012 by Quarne Publishing LLC. Dry Whey: Contact: Susan Quarne - Publisher Subscriptions: $135 for U.S., second-class delivery; $190 Average price1 U.S. $.6791 *$.6707 $.6602 $.6562 P.O. Box 628254, Middleton, WI 53562 for U.S. first-class delivery including Canada and $330 Inter- Sales volume2 U.S. 6,707,828 *5,385,391 5,537,712 7,992,808 PHONE 608/831-6002 • FAX 608/831-1004 national rate to all others. Printed in U.S.A. */Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. WEBSITE: www.cheesemarketnews.com Reported in pounds. More information is available by calling NASS at 202-690-2424.

In 2011, CWT says it assisted mem- ing the demand for U.S. dairy products and * Plus front end fees, Call Free: 1-877-Gressel when applicable Southwestern Division: (602) 374-3885 bers in making export sales of Cheddar, the farm milk that produces them. There is a risk of loss in Monterey Jack and Gouda totaling 92.4 CWT will pay export bonuses to trading futures. [email protected] million pounds to 26 countries on four the bidders when delivery of the For more information circle 1 on the FAST FAX form on page 36. continents. That is the equivalent of 910 product is verified by the submission million pounds of milk or the annual of the required documentation. CMN CME FUTURES for the week ended January 12, 2012 Toxin in milk from China linked to bad feed Class III Milk#* Fri., Jan. 6 Mon., Jan. 9 Tues., Jan. 10 Wed., Jan. 11 Thurs., Jan. 12 BEIJING — Authorities in China say An AQSIQ official reported that the JAN12 17.26 4,639 17.14 4,585 17.12 4,405 17.14 4,366 17.12 4,339 mildewed feed eaten by cows caused toxin had originated from cows eating FEB12 17.75 5,318 17.40 5,410 17.34 5,493 17.48 5,604 17.40 5,713 excessive levels of a cancer-causing mildewed feed and said the toxin would MAR12 17.87 4,281 17.64 4,467 17.69 4,581 17.85 4,647 17.76 4,722 toxin in milk products from two pro- disappear if the animals stop eating APR12 17.72 2,976 17.67 3,067 17.65 3,084 17.73 3,113 17.68 3,133 MAY12 17.50 2,786 17.48 2,795 17.50 2,809 17.59 2,835 17.59 2,842 ducers in a recent food safety scare the rotten feed. JUN12 17.50 2,349 17.46 2,362 17.46 2,376 17.54 2,391 17.59 2,411 involving the Mengniu Dairy Group, Xinhua reports that the government JUL12 17.40 1,691 17.43 1,716 17.44 1,717 17.55 1,724 17.51 1,740 China’s largest milk producer, accord- agency used four working groups last AUG12 17.44 1,634 17.44 1,661 17.44 1,662 17.53 1,666 17.55 1,686 SEP12 17.48 1,574 17.44 1,585 17.44 1,588 17.51 1,587 17.52 1,602 ing to China’s state-run news service year to test the quality of finished OCT12 17.18 1,355 17.14 1,353 17.14 1,353 17.21 1,353 17.24 1,365 Xinhua. products made by 128 companies in 21 NOV12 17.13 1,283 17.09 1,283 17.09 1,286 17.17 1,286 17.19 1,298 DEC12 17.16 1,298 17.12 1,297 17.12 1,297 17.14 1,290 17.20 1,308 Excessive levels of aflatoxin were Chinese provinces. The tests covered JAN13 16.83 42 16.85 45 16.90 49 16.98 55 17.03 59 found in two batches of milk products 200 kinds of milk products. Of the 200 FEB13 16.48 27 16.48 27 16.48 31 16.50 33 16.53 34 made by the Fujina-based Changfu kinds of products tested, 198 passed MAR13 16.48 25 16.48 25 16.48 25 16.50 27 16.50 27 APR13 16.50 21 16.50 21 16.50 21 16.50 20 16.50 20 Dairy as well as Mengniu’s plant in qualification. MAY13 16.35 5 16.35 10 16.35 10 16.40 10 16.40 10 the southwestern province of Sichuan, According to Mengniu Dairy Group JUN13 16.35 4 16.35 10 16.35 10 16.40 10 16.40 10 according to test results released by the problem was discovered before JUL13 16.40 3 16.40 3 16.40 3 16.40 3 16.40 3 China’s General Administration of the tainted milk was sold on the Total Contracts Traded/ Open Interest 1,373/31,314 1,838/31,725 730/32,023 1,270/32,325 Quality Supervision, Inspection and market, and the company made a 1,191/31,803 Quarantine (AQSIQ). public statement of apology. CMN Class IV Milk* Fri., Jan. 6 Mon., Jan. 9 Tues., Jan. 10 Wed., Jan. 11 Thurs., Jan. 12 JAN12 16.90 330 16.90 330 16.85 330 16.85 330 16.85 330 FEB12 16.82 343 16.82 343 16.82 343 16.82 343 16.82 336 Dry Products* January 13, 2012 MAR12 17.01 323 17.01 323 17.01 323 17.01 323 17.01 319 APR12 17.01 249 17.01 249 17.01 249 17.01 249 17.01 249 MAY12 17.00 211 17.03 211 17.03 211 17.03 211 17.03 211 NONFAT DRY MILK JUN12 17.06 180 17.06 180 17.06 180 17.06 180 17.06 180 Central & East: low/medium heat $1.4100(+1)-$1.4850(-1 1/2); JUL12 17.35 51 17.35 51 17.35 51 17.35 51 17.35 51 mostly $1.4200-$1.4500(-1). AUG12 17.35 57 17.35 57 17.35 57 17.35 57 17.35 57 SEP12 17.30 53 17.30 53 17.30 53 17.30 53 17.30 53 high heat $1.4900(-1/2)-$1.5400(-6). West: low/medium heat $1.3250(+7 1/2)-$1.4350(-1/2); OCT12 17.35 57 17.35 57 17.35 57 17.35 57 17.35 57 mostly $1.3800(+1)-$1.4000. Total Contracts Traded/ high heat $1.4000-$1.5200(-1 3/4). Open Interest 22/1,968 0/1,968 8/1,968 4/1,969 11/1,958 Calif. manufacturing plants: extra grade/grade A weighted ave. $1.4019(+.0169) based on 8,988,000 lbs. Sales to CCC: 0 lbs. Cash-Settled NDM* Fri., Jan. 6 Mon., Jan. 9 Tues., Jan. 10 Wed., Jan. 11 Thurs., Jan. 12 WHOLE MILK POWDER (National): $1.7000(-5)-$1.8500. JAN12 140.00 127 140.00 127 140.50 130 140.50 130 140.50 130 FEB12 140.00 131 140.00 131 140.00 131 140.00 131 140.00 131 MAR12 140.50 74 140.50 74 140.50 74 140.50 74 140.50 74 EDIBLE LACTOSE APR12 140.50 63 140.50 63 140.50 63 140.50 63 140.50 65 (FOB)Central and West: $.7900-$.9750(+9 1/2); mostly $.8200-$.9000(+4). MAY12 141.00 40 141.00 43 141.00 43 141.00 43 141.00 50 JUN12 140.00 24 140.00 24 140.00 24 140.00 24 141.00 27 JUL12 139.00 6 139.25 6 139.25 6 139.25 6 139.25 6 AUG12 139.50 5 DRY WHEY 139.50 5 139.50 5 139.50 5 139.50 5 Central: nonhygroscopic $.6850(+2)-$.7450(+3); Total Contracts Traded/ mostly $.6950(+1)-$.7200(+2). Open Interest 10/479 3/482 5/485 1/486 20/498 West: nonhygroscopic $.6800(+5)-$.7250(+3/4); Cash-Settled Butter* mostly $.6900(+2 1/2)-$.7225(+2). (FOB) Northeast: extra grade/grade A $.7150(+3)-$.7425(+2 3/4). Fri., Jan. 6 Mon., Jan. 9 Tues., Jan. 10 Wed., Jan. 11 Thurs., Jan. 12 JAN12 161.00 611 162.00 610 163.00 609 161.00 610 160.75 609 ANIMAL FEED (Central): Whey spray milk replacer $.4850-$.6925(+6 1/2). FEB12 166.50 590 166.75 572 165.50 568 164.50 558 162.00 572 MAR12 167.00 655 169.00 635 167.00 627 167.00 628 165.75 638 APR12 169.50 249 170.50 250 170.50 250 170.00 253 167.75 261 WHEY PROTEIN CONCENTRATE (34 percent): $1.4800-$1.6650(+1/2); MAY12 172.00 168 172.00 175 172.00 179 171.50 186 170.00 190 mostly $1.5100(+1)-$1.5400(+1). JUN12 173.50 179 173.00 184 173.00 188 172.00 203 171.00 203 JUL12 175.50 163 174.50 167 174.50 167 172.98 175 172.00 176 AUG12 177.00 206 175.00 215 175.00 215 174.00 224 173.50 224 DRY BUTTERMILK SEP12 178.25 196 178.00 205 178.00 205 175.00 214 174.85 215 (FOB)Central & East: $1.2800(-1)-$1.4000(-1). OCT12 179.10 153 178.00 158 178.00 158 175.00 164 175.00 164 (FOB) West: $1.2600(+1)-$1.3800(-2); mostly $1.3200-$1.3600(-1). NOV12 179.00 147 173.03 155 177.03 155 176.00 159 176.00 159 Total Contracts Traded/ CASEIN: Rennet $4.6000-$4.9000; Acid $4.9500-$5.1000. Open Interest 80/3,470 134/3,482 61/3,479 135/3,535 108/3,573 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. #The total contracts traded for Class III milk includes electronically-traded contract volumes. *Source: USDA’s Dairy Market News *Total Contracts Traded/Open Interest reflect an additional month not included in this chart.

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 4 CHEESE MARKET NEWS® — January 13, 2012 EXPORT TOOL KIT CMN Exclusive!

sages are resonating with consumers the United States a consistent global more than ever, the average Joe and supplier, as noted in the Innovation Perspective: Jane are only just acknowledging the Center for U.S. Dairy’s Globalization Export Expertise benefits of dairy proteins in particular Report (a strategic analysis of the above soy, egg and other types. With U.S. world dairy landscape funded by the Tom Suber is president of the whey capacity already behind global dairy checkoff through USDEC) is to U.S. Dairy Export Council, which demand and global dairy processors develop better mechanisms for risk is primarily supported by Dairy embarking on an unprecedented whey management and reduce the impact Management Inc. through the capacity building streak (as noted by of market volatility. producer checkoff that builds on the Dec. 9, 2011, Cheese Market News Since that report was published in collaborative industry partnerships column by USDEC’s Marc Beck), ques- 2009, and its follow-up Globalization to build global demand for U.S. tions remain on U.S. manufacturers’ Refresh released last year, the U.S. dairy products. He contributes ability to retain their top standing as dairy sector has made great strides this column exclusively for Cheese the world’s whey protein supplier and in utilizing the tools made available. Market News®. service the booming market. Use of dairy futures and options at the • The Trans-Pacific Partnership CME Group expanded dramatically in (TPP) FTA and its regulatory coherence 2011, and NZX Dairy Futures in New measures. Current TPP participants Zealand and Europe’s Eurex futures set a target date of mid 2012 to finalize for butter and skim milk powder also 2012: The good, the bad FTA details. But even if talks drag out posted strong results. longer, they should advance substan- The dairy industry is coming to and the unknown tially in 2012, with a key prize being a accept that volatility is a fact of life far stronger sanitary and phytosanitary in today’s global markets and that The new year brings with it numer- As detailed in my Nov. 11, 2011, pact (originally initiated by USDEC) managing volatility is in large part up ous reasons for dairy optimism, as well Cheese Market News column, the three that would serve as a template for all to individual farmers and companies. as thorny questions. What follows is a deals open significant market access future trade deals, significantly reduc- And that leads us to … look at key issues the U.S. Dairy Export opportunities for U.S. suppliers. ing incidents of what has become one of • The farm bill. A new farm bill could Council (USDEC) expects will dominate • China’s appetite. Yes, China’s the main threats to our dairy exports: create structural changes aimed at our discussions in 2012. dairy buying softened in the middle of non-tariff trade barriers. improving U.S. global competitiveness. • Free trade agreements (FTAs). 2011, but do not mistake that lull for a • Butterfat. Will U.S. suppliers meet Another key recommendation from the The long-awaited deal with South Korea sign that the nation is going to reverse the butterfat challenge? U.S. butter Globalization Report and Refresh was should go into effect in the first half its long-term importing trend. Purchas- volume posted solid growth last year, to reform U.S. regulated milk pricing of the year, followed by the Colombia ing already picked up in November fueled by strong sales to Japan due to systems (federal and state) to improve pact and, soon after, the Panama FTA. and analysts project an increase in its that nation’s butter shortage, as well the forward/futures market and man- Although the biggest immediate po- prodigious imports this year. as shortfalls in other regions such as age volatility and to reform price sup- tential gains lie in South Korea (a top Conditions — rising incomes, Europe and South Korea. But despite port mechanisms. The reports contend 10 U.S. dairy export market where U.S. dietary shifts, insufficient domestic strides made by U.S. companies to that we must remove the government sales were on pace to hit $240 million production and long-standing ap- meet global butter specs, we remain a as a “last resort” buyer and eliminate in 2011 — more than five times their prehension about the safety of the residual supplier with no clear market disincentives for product innovation. level just a decade earlier), U.S. dairy domestic milk supply — remain fertile position, serving the global market in How the farm bill will settle out is both export sales to Panama have also ground for dairy imports. times of short supply. Without a strong the biggest unknown and potentially grown more than five-fold since 2001, • Consumer interest in whey protein supply imbalance this year, it remains biggest game-changer of all. CMN and Colombia’s increasingly urbanized and the U.S. market position. We in the to be seen what type of long-term role and wealthier population (per capita dairy industry have been aware of the the United States can play in global The views expressed by CMN’s guest GDP has been soaring since 2003 with nutritional and functional benefits and butter markets. columnists are their own opinions the exception of 2009) is fueling dairy versatility of whey proteins for quite • Risk management tools. One of and do not necessarily reflect those purchasing. some time, and although protein mes- the seven recommendations to make of Cheese Market News®. BLUE CHEESE PIERCING MACHINE (BCPM) DEDICATED TO THE CHEESE & DAIRY INDUSTRIES FOR OVER FOUR DECADES! 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Couple these advantages with low maintenance and energy From the Brine or expenditures and you get a separator that delivers improved Tower to the Pallet profits from the very start. To learn more, contact Chris Sandiford Automation Solutions at 201-784-4334 or email him at Robotic Cells [email protected]. Vision Systems Engineering & Design Services 640 lb. Cheese Box Stacker • Proven Reapplication Technology Liquids to Value • Eliminates Safety/Ergonomic Issues • Built to Last — Minimizes Downtime • Increases Your Productivity GEA Mechanical Equipment US, Inc. (1.5 Boxes Per Minute) GEA Westfalia Separator Division • Designed Within Your Budget 100 Fairway Court · Northvale, NJ 07647 Phone: 201-767-3900 · Fax: 201-767-3901 Toll-Free: 800-722-6622 · 24-Hour Technical Help: 800-509-9299 Contact Us! A great place to work with people Phone: 920-662-1682 www.wsus.com committed to excellence, creating positive Toll Free: 877-ZEPNICK memorable experiences by providing 1504H “Personalized Automation Solutions.” [email protected]

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Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 6 CHEESE MARKET NEWS® — January 13, 2012 NEWS/BUSINESS Estate Cheese Group acquires Sonoma Creamery from Pulmuone, Monterey Gourmet Foods SONOMA, Calif. — Estate Cheese employees form the basis of a great ECG has no plans to change any of Andrew Mun, chief financial officer Group LLC (ECG) this week announced investment for ECG,” Crean says. “We its agreements with existing valued of Pulmuone USA and Monterey Gour- it has acquired Sonoma Creamery LLC intend to grow the company and build business partners. met Foods, says he is pleased that the — formerly Sonoma Foods Inc. — from on Sonoma’s longstanding heritage In addition, ECG has brought all Sonoma brand is in good hands. Pulmuone USA Inc. and Monterey of innovation, quality and expertly Sonoma team members on board to “We have great faith in John Gourmet Foods Inc. crafted cheeses.” deliver uninterrupted service to its Crean and the team from ECG and ECG invests in and manages cheese Crean adds that Sonoma is a his- existing customers, Crean adds. wish them the very best in their fu- and dairy brands with a commitment toric brand that harkens back to some Anchoring the Sonoma team are ture developments,” he says. CMN to delivering all natural, sustainably of the early days of cheesemaking in David Viviani, vice president of mar- farmed products, says John Crean, California. keting and grandson of co-founder president and CEO of ECG and Sonoma “We feel the brand fills an important Celso Viviani; and Lou Biaggi, vice Batory Foods Inc. Creamery. The acquisition includes place in the American world of food president of operations and a 30- acquires distributor the Sonoma Jack and Sonoma cheese and wine,” he says. year cheesemaker for the company. brands. Crean is a food and beverage en- Together with the rest of the Sonoma Mac & Massey LLC “Sonoma is a special brand. The trepreneur who previously co-founded team, they bring more than 100 years outstanding family of Sonoma brand Winery Exchange, a private label wine, of combined industry experience and DES PLAINS, Ill. — Batory Foods Inc., products and excellent longtime spirits and beer company. He notes that relationships. a national distributor of food and fine ingredients, recently acquired Atlanta- based ingredient broker/distributor Mac & Massey LLC, the $90 million holding company for Massey Fair, Mac Source and Mulligan Sales. This acquisition is the largest in Ba- tory Foods’ 33-year history, and with the completion of the transaction, Batory Foods says it now offers food and beverage manufacturers the largest portfolio of high quality food and fine ingredients in the United States. “By merging Mac & Massey with Your Product. Batory Foods, we have significantly expanded the sales and distribution Our Systems coverage we can provide our suppliers,” says Ron Friedman, vice president, Know-How. Batory Foods Inc. “With added distribution centers around the United States, Batory becomes the only national ingredient distribution company that focuses entirely on food and fine Bringing a new product to market? Today’s food, ingredients.” dairy, and beverage lines need modern technology Massey Fair, a subsidiary of Mac that is innovative, efficient and reliable. GEA Process & Massey LLC, has long been a major Engineering has the engineering solutions to help ingredients supplier in the Southeast, carry you from initial concept through design, a region which Batory Foods recently installation and training. Whether it is a retrofit of an existing system or developing a complete new plant, has entered. Batory Foods says with its our technical expertise and years of engineering broader geographic reach that comes solutions can bring your vision to fruition. with this transaction, it will be a com- pelling option for manufacturers that Specifications tricky? GEA Process Engineering works have multiple plant locations around closely with your product developers to custom the country. engineer the best solution. “In many ways, this is a ‘plug and • drying and particulate processing systems play’ scenario,” says Randy Cimorelli, • thermal concentration and separation • liquid processing president and CEO, Mac & Massey • membrane filtration LLC. “Bother companies have been • powder packaging and conveying systems on a strategic path toward expansion • bottling and aseptic filling lines and vertical integration. Joining forces • controls and automation allows us to leverage our individual . . . complete engineering solutions. strengths — as well as the cultural values we share. It’s cross-pollination at its best.” Batory Foods says as the two companies are being integrated over the next 12 months, both companies will continue offering the personal service their customers have come to appreciate. “The Massey people are outstand- Engineering Excellence. ing,” Friedman says. “Like Batory’s management, Randy and his team are GEA Process Engineering strongly committed to growth, making 1600 O’Keefe Road • Hudson, WI 54016 • Tel 715 386 9371 • Fax 715 386 9376 this an exciting time for both companies 9165 Rumsey Road • Columbia, MD 21045 • Tel 410 997 8700 • Fax 410 997 5021 E-mail [email protected] • Website www.niroinc.com — as well as for our business partners.” Brown Gibbons Lang $ Co. acted as the exclusive financial advisor to Batory Foods in the transaction. CMN For more information circle 6 on the FAST FAX form on page 36.

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Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 8 CHEESE MARKET NEWS® — January 13, 2012 NEW PRODUCTS FOR DAIRY MANUFACTURERS American Ingenuity offers new vertical bagging system for increased efficiency ELGIN, Ill. — American Ingenuity machine parts for cleaning touts increased production efficiency •Robust, all stainless steel construc- and easier maintenance as the hall- tion is standard marks of its new vertical bagging •Cycle speeds can reach more than system. 100 per minute Manufactured in the United States, •There are linkage free seal and film the V-60 from M-TEK carries a starting advance systems retail price of $99,000. •There is a programmable jaw open- It includes features that aim to ing with a Cam-driven, cross -seal jaw maximize flexibility and performance: assembly •A high-pressure, wash-down design For more information, visit: doesn’t require removal or coverage of www.mtekcorp.com. CMN Add-a-Pal plug-in turns case packers by Schneider Packaging Co. into palletizers BREWERTON, NY. — With Add-a- enables high throughput for single or Pal, case packers manufactured by multiple products, the company says. Schneider Packaging Co. can also be Custom end-of-arm tooling options used as economical palletizers. include vacuum, mechanical, fork or a This innovation allows Schneider combination of these with or without A vAlued pArtner dedicAted to your success case packing controls to operate the pallet hooks and slip sheet handling to Add-a-Pal, a plug-in robotic palletizer, pick products, stack and palletize them. which allows case packing and pallet- Pallet handling ranges from manual Architecture and building engineering | Sustainable design izing functions with minimal floor space. to fully automatic. Equipped with a robot capable of up For more information, visit www. Planning and programming analysis | Construction management to 30 picks per minute, the Add-a-Pal schneiderequip.com. CMN

Electrical engineering | Mechanical engineering Civil designs and geotechnical services NEWS/BUSINESS Water and environmental services Nestlé to build new dairy farming institute in China to help milk industry development SHUANGCHENG, China — Nestlé this The institute, with its series of week announced it will construct a new training farms, aims to be the country’s Mead & Hunt, Inc. 6501 Watts Road dairy farming institute in Shuangcheng, leading dairy training center, offering Madison, Wisconsin 53719 located in the Heilongjiang province in teaching courses from national and 608-273-6380 China, which Nestlé says will help the international experts, Nestlé says. meadhunt.com country accelerate the development of Dairy farm owners and workers its milk industry. from Shuangcheng and other regions For more information circle 9 on the FAST FAX form on page 36. of China will be able to improve their farm management skills and learn how to use the latest agricultural technology, Nestlé says. The company notes they will One Stop Source gain practical experience in expanding their farm businesses, improving Separators, Inc.is your productivity and sourcing high-quality "One Stop Source" milk sustainably. for all remanufactured Alfa Laval “We have worked with the local and Westfalia centrifuges! authorities and dairy farmers in Sh- uangcheng for more than 20 years,” says Roland Decorvet, chair and CEO, Nestlé China. “Over that time we have helped to transform the area into one of the largest milk-producing regions in the country.” Separators, Inc. is your Decorvet adds that the new in- "One Stop Source" for stitute is a continuation of Nestlé’s 24/7 Parts long-term investment in the future of 24/7 Service Shuangcheng to ensure it remains one Bowl Repair/Balancing of China’s leading dairy districts. Centrifuge Controls Nestlé has agreed to work with the Variable Frequency Drives Shuangcheng government to increase levels of training and technical assistance already provided to local farmers. In partnership with the authorities, Nestlé has distributed 1,000 (800) 233-9022 www.separatorsinc.com free milking machines to farmers to ensure no farmers in the region have to continue milking by hand. CMN For more information circle 10 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com January 13, 2012 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS Rice Dairy reflects on growth, looks to future as it celebrates 10 years of business in 2012 By Alyssa Sowerwine one of the strongest things about the futures market. benefits of the CME listing futures company,” Rice says. “They say ‘Jack of all trades, master on cheese as an additional hedge CHICAGO — When Brian Rice Rice Dairy’s specialty in price risk of none,’ and it’s true,” he says. “We instrument, noting it would allow ad- launched Rice Dairy LLC in the cen- management centers on classic market have a team of 15 people focused on ditional sections of the dairy industry ter of Chicago’s Financial District in analyses, both fundamental and techni- one area.” to enter the world of dairy exchange 2002, he’d already been involved in cal, industry insight and broad market Rice Dairy also has been at the traded futures and options, benefit- the dairy market arena for at least six participation, Rice notes. forefront of supporting the developing the formerly excluded by offering years. However, Rice felt there was a “Rice Dairy believes that today’s ment of the futures market in the dairy superior price risk management tools lack of strong, professional price-risk dairymen, processors, end-users and arena. While the firm did not initiate and benefiting the industry as a whole management services available to dairy traders can use our risk management the development of the relatively new by providing much-needed additional industry players. tools to safeguard against the threat cheese futures market, launched in liquidity into the CME dairy complex. With this in mind, Rice Dairy LLC of uncertain input costs and output June 2010, it advocated for it and edu- In a follow-up CMN guest editorial was created. The firm’s initial focus values,” he says. cated industry players on its benefits. on Sept. 23, 2011, more than a year was to provide guidance, analysis and Turk notes that education is a key In a Nov. 27, 2009, guest column in after the cheese futures market was execution services on futures, options, component of this strategy. Cheese Market News, Rice touted the Turn to RICE, page 10 a spot and forward markets, specializing “More and more, the industry is in dairy and markets at dairy’s periph- truly embracing risk management ery. Now, 10 years later, that focus has tools,” he says. “But education is so not changed, Rice notes. important. Now more than ever, dairy- The firm now is a 50/50 partnership men want to use these tools because between Rice and fellow principal they understand how they work.” Peter Turk, who rose to executive po- He notes this is largely the result sitions at two major Chicago clearing of a dairy industry that in the past firms before partnering with Rice in three to four years has really stepped 2005. The two had worked together in up education efforts. previous years, so Turk says he knew “It’s paying off,” Turk says. “The Rice was someone he could trust. market is getting more and more The two principals say that the sophisticated as we’re utilizing more boutique brokerage firm — Rice notes of these risk management tools. We’re Wisconsin Rapids, WI DC the word “boutique” reflects the firm’s seeing a lot more people setting floors Follow us on and focus on one specific area, dairy — and ceilings on inventory, and we’re maintains a strong position in the dairy definitely seeing a market that’s be- PARTNERING WITH THE DAIRY AND complex on the trading floor of the coming a little more mature.” CHEESE INDUSTRY SINCE 1977 Chicago Mercantile Exchange (CME) Rice notes that another key com- WOW Offers… with four exchange members execut- ponent of what Rice Dairy is doing is ■ Warehouse Locations in WI, ID & IL ■ Rail-Served Facilities ing on behalf of the firm’s clients. The getting out timely and accurate infor- To learn more about ■ Nearly 7 million sq. ft. total space ■ Cheese Financing Program how WOW partners ■ Over 20 million cu. ft. cooler space ■ Transportation Services CME is the largest and most diverse mation. In addition to its brokerage with the dairy & cheese industry ■ ASI Excellent Rated Facilities ■ Build To Suit financial exchange in the world for services, the firm publishes daily and download a free trading futures and options. QR Code reader weekly reports, periodic price forecasts on your smartphone Contact our “Cheese Guy” “These four members are in the and pre-USDA report estimates. and scan this code. Rick Schlapman dairy complex during the entire ses- “Analysis and consulting have 800.236.3565 x1038 sion,” Rice says. “As a result of this grown quite a bit in the last two years [email protected] dedication, Rice Dairy brokers main- especially,” Rice says. www.wowlogistics.com tain a keen awareness of players and He notes that the firm’s real ad- market dynamics. This also provides vantage is its focus within the dairy For more information circle 11 on the FAST FAX form on page 36. clients with immediate order place- ment, execution and fill reporting.” In addition to maintaining a position on the floor of the CME Group, Rice Dairy also has offices located on LaSalle Street in Chicago’s Financial District. Both Rice and Turk have been involved in the dairy futures mar- Rice Dairy is Celebrating ket since the inception of the CME contract in 1996, and the two have a Turning 10 Years Old! combined 42 years of futures industry experience and a combined 30 years of We want to thank all of our friends in the being registered with National Futures dairy industry for all of your support. Association. In addition to the two principals, We look forward to growing with Rice Dairy in the past 10 years has you over the next decade! grown to 15 currently on staff, including Jerry Dryer, a market analyst and strategic thinker with 35 years of active participation in all aspects of the dairy foods business; Jon Spainhour, who managed the Dairy Trading Desk on the floor of the CME for institutional clientele at Cargill Investor Services prior to joining Rice Dairy; and Joseph Schmit, one of the founding floor brokers in the milk futures market in 1998, among other key industry players. Toll Free: 866.334.2684 www.ricedairy.com “The team that we have built is For more information circle 12 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 10 CHEESE MARKET NEWS® — January 13, 2012 NEWS/BUSINESS ERS reports U.S. beverage milk sales declined 1.4 percent in 2010 from previous year WASHINGTON — U.S. beverage pounds in 2005 to a high of 54.490 bil- record high. Lowfat milk sales have pounds, from 2009. milk sales in 2010 totaled 53.656 billion pounds in 2000. increased by more than 1.0 billion Meanwhile, in 2010, sales of half lion pounds, down 1.4 percent, or 752 Beverage milk sales by product in pounds since 2004, when they totaled and half, light cream and heavy cream million pounds, from 2009, according 2010, with comparisons to previous 6.207 billion pounds. totaled 2.338 billion pounds, down 4.6 to preliminary estimates recently re- years, are as follows, according to the • Fat-free (skim) milk: 8.285 billion percent, or 114 million pounds, from leased by USDA’s Economic Research preliminary ERS figures: pounds, up 0.7 percent, or 54 million 2009, ERS reports. Service (ERS). • Whole milk: 14.192 billion pounds, pounds, from 2009. Sales of half and half, light cream Total cream product sales also de- down 5.5 percent, or 829 million • Flavored whole milk: 579 million and heavy cream have now declined clined in 2010, to 3.63 billion pounds, pounds, from 2009. Whole milk sales pounds, up 1.6 percent, or 9.0 million three years in a row after reaching down 2.6 percent, or 97 million pounds, in 2010 were less than half of their pounds, from 2009. a record high of 2.529 billion pounds from 2009. level in 1983 (28.871 billion pounds). • Other flavored milk: 4.221 billion in 2007. Between 1975 and 2010, total bever- • Reduced fat (2 percent) milk: pounds, up 16.3 percent, or 593 million Sour cream sales in 2010 (this age milk sales have ranged from a low 18.630 billion pounds, down 4.0 per- pounds, from 2009, and a new record includes sour cream dips in California of 51.780 billion pounds in 1982 to a cent, or 774 million pounds, from 2009. high. Sales of other flavored milk have and sour cream used in dips elsewhere) high of 55.054 billion pounds in 1991. • Lowfat (1 percent) milk: 7.276 more than doubled since 1996. totaled 1.292 billion pounds, up 1.3 per- Since 2000, beverage milk sales have billion pounds, up 4.3 percent, or 301 • Buttermilk: 473 million pounds, cent, or 17 million pounds, from 2009. ranged from a low of 53.439 billion million pounds, from 2009, and a new down 18.4 percent, or 107 million Also included in the ERS breakdown of fluid milk sales, in addition to beverage milk and cream products, are eggnog and yogurt. Eggnog sales last year totaled 127 million pounds, down 0.8 percent, or 1.0 million pounds, from 2009. Yogurt sales in 2010 totaled a record high 4.181 billion pounds, up 9.1 percent, or 349 million pounds, from 2009. Yogurt sales have more than doubled since 2001, when they first topped 2.0 billion pounds. In 1975, yogurt sales totaled just 425 million pounds. CMN

RICE Continued from page 9

launched, Rice notes that “ ... since cheese futures and options have been listed, we have experienced phenom- enal growth within the make spread.” In the piece, he also notes that “ ... adding cheese contracts has generated a solid win for our markets. I believe there is a lot more growth to come if we continue listening to the people using these contracts.” Listening to its customers is another key component of Rice Dairy’s growth and success, both Rice and Turk note. “We have a group of people that make us better every day,” Rice says. “These are leaders in the dairy industry that span the globe and share our pas- sion for dairy trading. They challenge us and make us better.” Looking forward, Rice says one of the biggest challenges ahead is properly integrating the production side, or dairy farmer side, into the market trading complex. “Hedging for dairy farmers is so important, and hedging properly is equally important,” he says. With this in mind, Rice Dairy will be looking to hire additional staff to serve as consultants for the production side of the business. Turk notes that in the future, Rice Dairy is “going to go where our customers are going, and that’s really how we’ve grown since we’ve started. We need to hear what our customers For more information circle 13 on the FAST FAX form on page 36. want, and we’ll respond to that.” CMN

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com January 13, 2012 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS Pew Health Group analysis finds potential problems in food additive approval program WASHINGTON — A recent analysis or the U.S. Environmental Protection reported to FDA or the public. spearheaded by the Pew Health Group Agency (EPA). In summary, the analysis states that “Congress established found that safety decisions concerning Overall, federal agencies made “navigating this system is a challenge one-third of the more than 10,000 sub- approximately 40 percent of the more for both food safety professionals and our food additive stances that may be added to human than 6,000 safety decisions allowing policymakers.” regulatory program more food were made by food manufacturers substances in human food. These deci- Despite vast scientific advancement and a trade association without review sions allowed an estimated 66 percent and changes in how food is made, food than 50 years ago, and it by FDA. of the substances currently believed to production is heavily shaped by the deci- does not stand up well to The report was published in the be used in food. sions made by Congress more than five journal Comprehensive Reviews in Food The Flavor and Extract Manufactur- decades ago, the analysis notes. scrutiny based on today’s Science and Food Safety. ers Association (FEMA), which has a FDA has worked to adapt to changes standards of science and “Congress established our food ad- panel assessing GRAS substances in hu- in the system while conforming to the ditive regulatory program more than 50 man food in a sustained and systematic limits of Congress’ original framework. public transparency.” years ago, and it does not stand up well manner, has made more affirmative food The result, the analysis says, “is a com- to scrutiny based on today’s standards safety decisions than FDA, the analysis plex system with multiple categories and Tom Neltner of science and public transparency,” says. In addition, an estimated 1,000 sub-categories covering thousands of PEW HEALTH GROUP says Tom Neltner, food additives project manufacturer safety decisions are never safety decisions and substances.” CMN director of Pew Health Group, part of the Pew Charitable Trusts, an independent nonprofit. Pew Health Group notes that when Congress passed the Food Additives Amendment of 1958, it created a struc- Replace ture that has limited FDA’s ability to effectively regulate substances added to food because, according to the analysis, the law: Your Old • Allows manufacturers to determine that the use of an additive is generally recognized as safe (GRAS), and then use that substance without notifying FDA. As a result, the agency is unaware of many substances that may be added to food and lacks the ability to ensure that New CW Vats... safety decisions were properly made. • Does not require that manufacturers inform FDA when health reports suggest new hazards associated with additives already used in food. Therefore, the agency has no access to and Increase Your Plant Profitability & Sustainability unpublished reports and must expend limited resources sifting through published information to identify potential Benefits: problems and set priorities. Over the last 20 years, FDA has • Improved Cheese Yields shifted from promulgating rules to re- • Improved Cheese Body viewing a manufacturer’s safety decision and choosing whether or not to object, • Less Cheese Fines the analysis says, noting that, as a result, FDA’s process is faster and, therefore, • Maximize Moisture appears to have encouraged manufac- • Increase Plant Profitability turers to seek the agency’s review rather than make a self-determination without notifying the agency of the decision. Although the notification programs Success: have been successful in reducing the • Plant Vats into Production need for rulemaking by eliminating the requirement for public notices and com- • Award Winning Championship ments, these programs effectively made Cheese it more difficult for the public to access the information necessary to understand the basis for safety decisions and provide comments on those decisions before R & D Vats Available FDA acts, the analysis says. Patent Pending FDA’s changes have moved away from public scrutiny and, in the case of its voluntary GRAS notification program, away from independent safety review Toll Free: 800-236-8773 by the agency. The cumulative result 1932 East 26th Street, Marshfield, WI 54449 is that there are an estimated 6,204 current affirmative safety decisions which allow for more than an estimated Proudly Made in America 10,000 substances to be used in food, the analysis notes. More than half of the safety decisions are not made by FDA For more information circle 14 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 12 CHEESE MARKET NEWS® — January 13, 2012 NEWS/BUSINESS

Photo Courtesy of Jeni’s Splendid Ice Creams FROZEN TREATS — Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams, makes from-scratch ice cream sandwiches in her artisan ice cream company’s kitchen. “Everything is made from scratch in our kitchen,” she says. “Containers are hand-packed and handwritten.”

Kast, creating ice cream flavors such as ARTISAN Gorgonzola Dolce with candied walnuts, Continued from page 1 as well as ice creams with Cheddar, Parmesan and goat’s cheeses. Currently meats. She partnered with fellow North Jeni’s Splendid Ice Creams includes a For more information circle 15 on the FAST FAX form on page 36. Market vendor and cheesemonger Mike Goat Cheese with Cognac Figs flavor, DELIVERINGTHEHIGHESTLEVELOFQUALITY,SERVICEANDINTEGRITY and the company recently offered a Goat Cheese with Roasted Red Cherries flavor. Bauer partners with Hiram, Ohio cheesemaker Jean Mackenzie of Mack- enzie Creamery, who supplies the goat T.C. Jacoby & Company, Inc. cheese for these flavors. ...exceeding...exceeding your your expectations expectations for for over over 50 50 years years “She brings it to us the same day it’s made. It’s very mild, the best goat cheese,” Bauer says. “It really makes Experts in Dairy Markets Your Single Source for a difference with you make it fresh ... • Comprehensive Understanding of Obtaining a Comprehensive especially in ice cream, where every off Market Trends, Product Sources, Selection of Dairy Products or on flavor is evident.” Price Fluctuations and Volatile • Fluid Milk • Butter Quality ingredients and carefully- Government Regulations selected processing methods also are • Federal Order Pooling • Raw Milk UF/RO • Cheese • Forward Contract Pricing • Cream central to the ice cream creations of • Ingredient Cost Management • Nonfat Dry Milk Keith Schroeder, CEO of High Road Craft • Logistics Management • Whey Powder Ice Cream & Sorbet in Atlanta. A chef for many years, Schroeder started High Expanding the Market... Road about a year ago. It started as a T.C. Jacoby & Co. de Mexico, S.A. de C.V. is one of the chef-to-chef business, providing custom largest marketers of U.S. dairy products in Mexico. craft ice creams to hotels, restaurants and resorts, and soon gained popularity among retail customers. T.C. Jacoby & Co. “We didn’t anticipate the degree to 1716 Hidden Creek Court • St. Louis, MO 63131 which consumers dining at restaurants 314/821-4456 • 1-800-877-9556 • Fax: 314/821-3251 would ask chefs where they got the ice www.jacoby.com – Photos courtesy of WMMB Contact Ted C. Jacoby III cream,” Schroeder says. “It became a retail brand, with a new fanatic fan For more information circle 16 on the FAST FAX form on page 36. Turn to CREATIONS, page 14 a

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com January 13, 2012 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS USDA announces consolidation of operations under new Blueprint for Stronger Service WASHINGTON — U.S. Agriculture Sec- • Rural Development (RD): Close 43 Services (FNCS): Close 31 field offices citizens with these closures. Agriculture retary Tom Vilsack this week presented area and sub offices in 17 states and U.S. in 28 states; 32 FNCS offices will remain cannot be continually asked to do more USDA’s Blueprint for Stronger Service, territories; approximately 450 RD offices throughout the United States. than its fair share to resolve our nation’s a plan that streamlines operations and remain throughout the United States. More details on the blueprint can by deficit problems. Our leaders must look cuts costs for the agency. • Natural Resources Conservation found at www.usda.gov/strongerservice. elsewhere to find solutions.” “The USDA, like families and busi- Center (NRCS): Close 24 soil survey The National Farmers Union (NFU) Goule does note that the efforts of nesses across the country, cannot offices in 21 states; more than 2,800 this week expressed disappointment Vilsack and USDA to conserve resources continue to operate like we did 50 years NRCS offices remain throughout the with the announced closures. are commendable. ago,” Vilsack says. “We must innovate, United States. “It should come as no surprise “With the latest spending reductions, modernize and be better stewards of the • Food Safety and Inspection Ser- that FSA and other USDA service and it was not possible to avoid painful cuts taxpayers’ dollars. We must build on the vice (FSIS): Close five district offices research facilities are closing because that will farm farmers and ranchers record accomplishments of farm com- in five states; 10 district offices remain of the continued emphasis on spending across the country,” he says. “Since munities in 2011 with a stronger, more throughout the United States. reduction,” says Chandler Goule, NFU 2010, Congress has cut USDA’s discre- effective USDA in 2012 and beyond.” • Agricultural Research Service vice president of government relations. tionary spending levels by about 12 The Blueprint for Stronger Service is (ARS): Close 12 programs at 10 loca- “A ‘cut’ first, ask questions later’ attitude percent, and USDA has done its best to based on a department-wide review of options; more than 240 programs remain in Congress toward investing in agricul- prevent those reductions from affecting erations conducted as part of the Obama throughout the United States. ture and rural America is now showing its the quality of service that farmers and administration’s Campaign to Cut Waste, • Food, Nutrition and Consumer true cost to farmers, ranchers and rural ranchers have come to expect.” CMN launched by President Obama and Vice President Biden to make government work better and more efficiently for the American people. “As part of the Campaign to Cut Waste, the president and I asked all cabinet sec- ERP SOFTWARE retaries to make tough choices within their departments to save taxpayer money, eliminate government waste and SOLUTIONS FOR allow us to invest in the programs and services the American people need,” says THE FOOD AND Vice President Biden. “By undertaking a thorough and thoughtful review of his BEVERAGE department, Secretary Vilsack has saved taxpayers millions in travel and printing INDUSTRY. costs and is consolidating more than 700 different cell phone contracts into about 10. In addition, the department is find- · Order Management ing significant savings by consolidating · Manufacturing and MRP more than 200 offices across the country · Inventory Management while ensuring that the vital services · Warehouse Management they provide are not cut.” · Lot Tracability USDA plans to close 259 domestic · Procurement offices, facilities and labs across the · Financial Management country, as well as seven foreign offices. · Business Ingelligence In some cases, offices are no longer · Catch Weight Processing staffed or have a very small staff of one or two people; many are within 20 miles of other USDA offices. www.tgiltd.com/food In other cases, technology improve- ments, advanced service centers and broadband service have reduced some need for brick or mortar facilities. When fully implemented, these ac- tions along with other recommended changes will provide efficiencies valued at about $150 million annually — and eventually more based on future realign- ment of the work force — and will ensure that USDA continues to provide optimal service to the American people within available funding levels, Vilsack says. Specific consolidation includes: • Farm Service Agency (FSA): Con- solidate 131 county offices in 32 states; more than 2,100 FSA offices remain throughout the United States. • Foreign Agricultural Service (FAS): Close two U.S. offices; more than 95 FAS offices remain throughout the world. • Animal and Plant Health Inspection Service (APHIS): Close 15 APHIS offices in 11 states and five APHIS offices in five foreign countries; more than 560 APHIS offices remain throughout the United States and 55 remain throughout the world. For more information circle 17 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 14 CHEESE MARKET NEWS® — January 13, 2012 NEWS/BUSINESS

Together, we can optimize the performance of your sanitary membrane application. Photo Courtesy of High Road Craft Ice Cream Inc. CHEF’S CHOICE — High Road Craft Ice Cream & Sorbet CEO Keith Schroeder, who also has worked as a chef for years, says the company uses the same caliber of ingredients in its ice cream as Parker offers global support to Through advancements in Parker chefs do in high-end pastries. end-users and OEM’s in the design, membrane technology, we deliver delivery and development of high- value-added solutions to your best custards, Italian gelato, and all- performance elements. sanitary membrane application: CREATIONS American ice cream. When we blended Continued from page 12 the best of all worlds, the ice cream had Sanitary spiral configurations & • Leader in Microfiltration an extraordinary texture with a fat level membrane types include: Parker is a world leader in whey fat removal & protein base in Atlanta.” that allows the flavors to shine through.” • Reverse Osmosis casein separations in milk The bulk of High Road Craft Ice High Road pasteurizes its milk at a • Nanofiltration • Crease Protector Cream sales are in the Southeast, but it relatively high temperature, 180 degrees, • Ultrafiltration Technology (CPT) is available in other parts of the United to give the ice cream a cooked, custard-like • Microfiltration Sanitary design to reduce States, and Schroeder is looking to ex- flavor. It also varies the speed of its batch bacteria pand the company nationwide as well freezers to best suit each particular flavor. Available in the following • Power Saver Spiral (PSS) diameters: as internationally in Singapore, Mexico “We feel chocolates should be denser Increases crossflow and and the Caribbean. and citrus flavors should be lighter,” • 3.8” (97mm) minimizes energy costs Schroeder says while most ice Schroeder says. • 4.3” (129mm) creams start out with great quality The fat content also varies with High • 6.3” (161mm) For questions on Parker’s cream and milk, High Road also uses Road flavors. Schroeder says the most • 8.0” (203mm) membrane elements, please call the same caliber of ingredients as chefs successful mix has been its 12-percent • 8.3” (210mm) 612 669 6637. mix. However, the company also recently • 10.0” (249mm) do when making high-end pastries. He says the company also borrows from a finished research and development on a FIND OUT MORE! Visit us at: www.parker.com/sanitarymembranes variety of culinary traditions to create line of luxury ice creams it plans to pres- the best possible ice cream. ent to Dean & Deluca for its Mother’s Parker-Hannifin Corporation “When we formulated our mix, we Dairy catalog that will include 15-16 domnick hunter Process Filtration - N.A. 2340 Eastman Avenue | Oxnard, CA 93030 weren’t going for a particular percent- percent butterfat and egg yolks. toll free: 877 784 2234 age to fit into ultra-premium or super Because High Road makes its ice premium,” he says. “We felt free to creams in small batches — only six blend the best of all worlds, with the gallons at a time — it has the flexibility For more information circle 18 on the FAST FAX form on page 36. traditional French background of the to create many more flavors than larger manufacturers can. In the last year, the company created 150 different flavors, Advanced Process Technologies Inc. which included many custom flavors for chefs. Schroeder says the most popular Complete Systems • Complete Solutions flavor by far has been Bourbon Burnt Complete Satisfaction Sugar, which includes Maker’s Mark Bourbon, torched organic sugar and a hint of Madagascar Bourbon Vanilla. New this spring, High Road will introduce a new “Roadster” ice cream on a stick, following recent trends in luxury ice cream novelties such as Unilever’s 150 Swendra Blvd. new Magnum bar.

P. O. Box 939 “One of the things we’re going to push

Cokato, MN 55321-0939 is the idea that novelties can be luxury products as well,” Schroeder says. “We’ll Toll Free: 877.230.5060 look at historic novelties, and turn them Tel: 320.286.5060 into extraordinary products, using the Fax: 320.286.3055 best cakes and berries. Roadster will Email: [email protected] be a super luxurious ice cream on a Website: www.apt-inc.com stick, with pralines, caramels or other APT builds systems that give our customer operational integrity and fingertip control. Our team ingredients still being finalized.” of process, mechanical, electrical and software engineers create custom equipment designs Artisan ice creams and ice cream nov- that not only deliver but exceed our customers’ specific needs and expectations. elties may benefit from recent trends.

• Specialty Tanks • Custom Cheese Equipment • Flow Verters • CIP Systems The National Restaurant Association’s • Balance Tanks • Processors • Floor Drains • Much, much more! latest chef survey in partnership with the American Culinary Federation, “What’s ENGINEERING • CONTROLS • FABRICATION • INSTALLATION • TOTAL PRODUCT CAPABILITIES Hot in 2012,” listed artisan/house-made ice cream as the No. 1 dessert trend and For more information circle 19 on the FAST FAX form on page 36. Turn to FLAVORS, page 15 a Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com January 13, 2012 — CHEESE MARKET NEWS® 15 NEWS/BUSINESS

people who were interested in support- FLAVORS ing local products, Thomae says. The Continued from page 14 product recently launched with HyVee in the Midwest and is distributed in No. 15 among all top food trends. Fresh Market stores on the East Coast. And despite the high price points The brand currently is in 34 states, with for artisan ice creams — up to $12 a prominent distribution in the Rocky pint — customers appear to be willing Mountain region and in the West. It will to pay extra for a quality product that be launching with Safeway stores start- uses quality ingredients. ing next week in their stores on the West Bauer says customers of Jeni’s Splen- Coast and in Colorado, Arizona and Texas. did Ice Creams tend to be the kind of Thomae says the response has been people who shop at farmers’ markets, “overwhelming,” and even though Noosa not just for healthy, nutritious meals, but Yoghurt is a premium-price product, Photo Courtesy of Noosa Yoghurt LLC for the pleasure of the food. She adds people have been willing to pay more WINNING FLAVOR — Noosa Yoghurt’s strawberry rhubarb variety won a gold medal in the Open that Jeni’s retail stores in Columbus for a product they love. Flavor Yogurt category at the 2011 World Dairy Expo Championship Dairy Product Contest. “People are known for having lines outside and “The words that I get most often are really have embraced and fallen in love with this product,” says Noosa co-founder Koel Thomae. around the block, even in the winter. ‘addicted,’” she says. “People really have According to the global market re- embraced and fallen in love with this search provider Mintel, the ice cream product. As a full-fat product, we were a and frozen novelties category experi- little concerned to see how it would grow in enced minimal dollar sales growth be- the market, but it hasn’t been a detracting tween 2006 and 2011. However, full-fat, factor as far as sales growth. Many people indulgent brands have performed well realize the value of full-fat products.” Celebrating Over 70 Years of Service in the last year, appealing to consumers’ She says the full-fat content gives to the Industry... desire for a rich, creamy, flavorful and the yogurt its amazing mouthfeel, and OFFERING: fun eating experience. the product isn’t oversweetened, giving • Pumps & Circulation Systems Also continuing to do well on the it a slightly tart finish. • CIP & Cleaning Systems market are the higher-priced and more “It’s a unique flavor profile,” she • Metering, Batching & Blending Systems • Instrumentation indulgent-tasting Greek yogurts, Mintel says. “Like wine, you describe it with • Chemical Tanks says. Consumer interest in Greek-style ‘hints of this.’” • Production Systems & Equipment yogurt is still exploding, Mintel says, and In addition to positive consumer • Valves, Fittings, Air Actuated Controls, Etc. this has helped grow yogurt category response, Noosa Yoghurt also has re- INCLUDING A COMPLETE LINE OF sales from $5.5 billion in 2009 to an ceived awards at dairy product contests. SUPPLIES & PARTS: estimated $6.4 billion in 2011. Its strawberry rhubarb flavor won the • Chemicals The interest in Greek yogurt has Open Flavor Yogurt category at the 2011 • Clothing & Safety Items • Testware & Scientific Items helped pave the way for other creamy yo- World Dairy Expo Championship Dairy • Paper Goods gurts, including the Australian-inspired Product Contest, and its peach flavor • Filtering Medium & Materials Noosa Yoghurt brand. Like artisan ice won bronze in the same category. • Brushes & Brooms creams, Noosa Yoghurt has found suc- Like other artisan products, Noosa ap- • Sanitary Fittings, Valves, Tubing, Etc. • Processing Plant Supplies cess by appealing to consumers desires peals to people who simply appreciate deli- • Pumps, Pumping Equipment, Parts, Supplies/Service for an indulgent dairy snack with high- cious, quality-made foods, Thomae says. • Repair/Parts for Gauges, Instrumentation, Gaskets, Valves quality, local ingredients. “I think at the end of the day, people Noosa Yoghurt, based in Boulder, like good food,” she says. “No bias of The Name You Can Trust And Rely On For Your Capital Equipment And Systems Investments Colo., just celebrated its two-year an- course, but it’s just delicious yogurt. 2703 Bauer Street • Eau Claire, WI 54701 niversary. It is made in small batches, Once people discover it, it’s like ‘Oh (715) 832-3479 / (800) 826-7335 • Fax: (715) 832-7456 • Website: www.rdsmithco.com infused with honey and paired with my gosh, this is good food.” CMN For more information circle 20 on the FAST FAX form on page 36. all-natural fruit purees. Noosa co-founder Koel Thomae discovered the recipe in an Australian product, Queensland Yoghurt, when visiting her family. She received permission from the family-owned company to bring the yogurt to the United States and partnered with Mathewson family of Queensland Yoghurt and with Morning Fresh Dairy of Bellvue, Colo., which provides milk from its pasture-raised cows for Noosa. “We feel like we’re riding on the coat- tails of Greek yogurt, but we’re a little more differentiated,” Thomae says. “We’re not Greek yogurt, we’re small-batch, full-fat. But we’re in that space, have a creamy texture, and a little more velvety mouthfeel. In many ways Greek yogurt has redefined the American consumer’s palate and what they gravitate toward.” Thomae considers Noosa Yoghurt an artisan product because of the small-batch production process and the high-quality fruits used in the yogurts. “We make a lot of the fruit applications in-house,” she says. “There’s a real culinary bent to it, which makes it more artisan for sure.” Noosa Yoghurt initially was sold at Boulder farmers’ markets, attracting For more information circle 21 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 16 CHEESE MARKET NEWS® — January 13, 2012 NEWS/BUSINESS

REFORM Hickey notes that NMPF will contin- insurance products as well as amending ue to advocate for Peterson’s legislation, the current farm bill’s marketing loan Continued from page 1 “The bottom line is, as it heavily reflects reform proposals provisions to better reflect market values. included in NMPF’s Foundation for the AFBF delegates defeated a proposal when it comes to last-second deal that doesn’t benefit Future dairy reform plan. to retain the current farm bill’s direct agriculture policy anybody.” While IDFA has released a set of payments. By a nearly two-to-one Novakovic says if Congress does not policy reform priorities as well, No- margin, delegates also defeated an and the farm bill, have an agreement by Memorial Day, the vakovic says these have not had the amendment that would have allowed a everything is on chances of a farm bill being passed this same momentum from a legislative patchwork of support through multiple year are slim to none. standpoint as the Peterson bill has. programs for different commodities the table, including In addition, if the bill gets pushed However, he adds that if the Peterson and regions. dairy policy.” past the election season or into 2013, bill is not incorporated into a larger “Our delegates approved a policy it could further complicate the process farm bill package, he does not think it that is flexible enough to work within Chelsee Woodey with new members of Congress coming is likely to pass as legislation on its own. the funding constraints we, as a nation, into the mix. One of IDFA’s priorities is federal are facing, and the fiscal challenges we INTERNATIONAL DAIRY “I don’t necessarily think it will milk marketing order reform (FMMO), have a duty to address,” says Bob Stall- FOODS ASSOCIATION be easier to pass something later on,” Slominski notes. While it is rumored that man, who was re-elected as president Novakovic says. FMMO reform was not included in the of AFBF for a seventh two-year term. These and other factors lend them- package submitted to the supercommit- “Our delegates recognize we need to policy in Congress, Novakovic says dairy selves to the possibility of maintaining tee, there is an opportunity to bring it move beyond the policies of the past industry stakeholders should find a way the status quo in dairy policy, he says. back to the table now, he says. and to move toward programs to help to protect themselves. “I think that possibility is higher “We will continue to push for IDFA’s producers deal with risk.” “One thing I’ve always said is that than people think,” he adds. policy to phase out the orders,” he says. In a related policy discussion, del- if you haven’t figured out a good way to • Industry priorities Meanwhile, at its annual convention egates voted to move away from the protect yourself, now’s a good time to Novakovic notes that when looking at this week in Honolulu, the American current dairy price support and Milk start,” he says. dairy policy reforms, the Dairy Security Farm Bureau Federation (AFBF) dis- Income Loss Contract (MILC) programs He adds that the processing side of Act seems to have the most traction, cussed its priorities for dairy reform and toward a program that bases risk dairy seems to do more of this but that but at the same time, it does not have under a new farm bill. In approving protection on milk prices minus feed the producer side needs to look more at a deep and broad commitment. AFBF’s farm policy for 2012, the farmers costs. This takes production into con- what it can do within its own coopera- “Will there be a Plan B proposed that and ranchers endorsed a multi-pronged sideration as well as recognizes the tives and other groups to stay afloat. we haven’t seen yet, or will it really come policy proposal. It includes a provision dairy industry’s regional differences, “There’s no ‘white knight’ in down to a choice between the Peterson for catastrophic revenue loss protection Stallman says. government that’s going to solve bill and the status quo?” he says. that works with a flexible range of crop No matter the outcome with dairy the problem,” he says. CMN

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For more information circle 22 on the FAST FAX form on page 36. For more information circle 23 on the FAST FAX form on page 36.

The forecast 2012 butter price is WASDE unchanged at $1.605-$1.715 per pound. Horizon lauds decision on plant DHA in food Continued from page 1 The forecast 2012 cheese price is BROOMFIELD, Colo. — U.S. organic the added benefits DHA omega-3 is lowered by 2 cents to $1.655-$1.735, but dairy brand Horizon is applauding a deci- thought to deliver, including support down 100 million pounds from its forecast forecasts for nonfat dry milk (NDM) and sion by the National Organic Standards for brain, heart and eye health at every a month earlier. USDA projects 2012 milk whey prices are raised. NDM is forecast Board (NOSB) to continue to allow cer- stage of life. production will total 198.5 billion pounds, to average $1.370-$1.430 in 2012, up from tain added nutrients in the production Moving forward, the brand will con- unchanged from last month’s forecast. $1.360-$1.420 in last month’s forecast, and of organic foods. tinue to offer a full line of Horizon organic In this month’s report, larger-than- dry whey is forecast at $0.605-$0.635, up Among the ingredients that will DHA omega-3 products, Horizon says. expected cheese imports for 2011 and into from $0.535-$0.565. continue to be allowed in organic foods “This decision reaffirms that our 2012 boost fat-basis import forecasts to The higher whey price is expected to is plant-based DHA omega-3, which non-synthetic, vegetarian plant-based 3.4 billion pounds in 2011 and 3.3 billion more than offset the lowered cheese price Horizon has used to fortify several of its source of DHA omega-3 is a smart ad- pounds in 2012, but the strength of cheese forecast, resulting in a higher forecast products since 2007. dition for use in organic products,” imports in 2012 is offset by lower expected Class III price of $17.10-$17.90 per hun- The NOSB approved the continued says Mike Ferry, Horizon president. imports of skim products resulting in a dredweight, up from $16.90-$17.70 forecast use of the form of plant based DHA “Consumers can continue to feel good lower 2012 skim-solids import forecast last month. The higher forecast NDM price omega-3 that is not hexane extracted. about purchasing Horizon organic (down by 100 million pounds to 5.1 bil- results in a 10-cent increase in the Class IV Horizon says the decision is a clear products with DHA omega-3 knowing lion pounds). price to $16.45-$17.35. The all-milk price win for consumers who have chosen to that the plant-based DHA omega-3 we The skim-solids export estimate for in 2012 is forecast at $18.30-$19.10, up purchase Horizon organic milk with use in them is safe, effective, non-GMO 2011 is raised by 200 million pounds to 33.8 20 cents from last month’s report. CMN plant-based DHA omega-3 because of and not extracted using hexane.” CMN billion pounds on higher-than-expected October exports.

TILLAMOOK Continued from page 1 Exclusive Mix Proof Valve Design outside of the Northwest. As a result, the company had to look for ways to sus- Including Standard Cheese Curd & Tank Outlet Versions tain its farmer-owner facilities, he says. “Over the past year, we analyzed the logistics and supply chain costs surrounding the transportation of our cheese,” he says. “We determined that our current model was very inefficient due to the number of miles we move our cheese before it arrives to a customer and the high transportation costs associated with each mile.” Strunk notes that because TCCA’s distribution network was in Tillamook, the company literally would make cheese at its factory in Boardman, Ore., then ship the cheese back to the Tillamook factory to age, then ship it to a facility in Mountain Home, Idaho, to be shredded and sliced, then ship it back to the Tillamook factory to be warehoused and distributed to the company’s customers. He adds that in some cases, the cheese would be shipped back to Idaho to customers there. “You can understand the inefficiencies this process was creating,” he says. Strunk says the move to two co-packers will improve operational efficiencies, de- crease the time to market and the associated costs, making TCCA more sustainable as a farmer-owned cooperative. He notes that the company will continue to make, cut, package and distribute Tillamook Smaller, Smarter, Safer - Another innovation from Pentair Südmo cheese, and Tillamook, Ore., always will You now have the first, and currently only, mix proof • Milk Fill – 365it Complete PMO Valves eliminate be the home and headquarters of TCCA. valve for the dairy industry that does not require a full swing connections and waiting time for CIP, and allow fully automated processing and CIP of milk fill. Strunk says TCCA will work with the port leakage chamber. This industry leading mix proof employees who will be displaced by the • Pre-draw – 365it Complete PMO Valves valve packs more safety, greater efficiency and smarter reduction to offer them assistance during provide100% cleanability and eliminate burst operation into a new, space-saving design. The 365it the transition, as well as work with Team- washing into vats to clean the pre-draw valves. sters Local 58, which represents affected Complete PMO Mix Proof Valve meets 3-A Sanitary • Curd Discharge – 365it Complete PMO Curd employees. Standard 85-02, which includes cleaning via valve seat Outlet Valves allow safe separation of curd and CIP “Sending a portion of our cheese to be lifting in dairy plants. with one compact valve arrangement. packaged in another facility was a hard decision to make, knowing the impact it would have on our employees, their Südmo North America Inc. families and the entire Tillamook com- T 815.639.0322 • F 815.639.1135 munity, but we must continue to pursue E [email protected] • I www.sudmona.com growth that will make our company strong to sustain the livelihood of Tillamook

farmer-owner families,” he says. CMN cheese market news paper size needs border.indd 1 For more information circle 24 on the FAST FAX form on page 36. 1/4/2012 3:35:12 PM

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 18 CHEESE MARKET NEWS® — January 13, 2012 NEWS/BUSINESS FDA releases progress report on food safety one year after FSMA signed into law WASHINGTON — Since President FDA has conducted extensive do- has completed a number initial imple- • Prior notice of imported food: Obama signed the Food Safety Modern- mestic and foreign outreach in order mentation steps, including: FDA issued an interim final rule that ization Act (FSMA) into law on Jan. 4, to receive input in developing the • Consumer-friendly web search requires a person submitting prior 2011, FDA notes it has made significant proposed preventive control rules, for recalls: FDA launched a more notice of imported food, including food progress in developing proposed rules and established the Produce Safety consumer-friendly recall search en- for animals, to report the name of any to implement the law, publishing man- Alliance and the Food Safety Preven- gine on the FDA website. country to which the article has been dated reports and taking steps toward tive Controls Alliance. • Guidance to seafood industry on refused entry. increasing overall food safety capacity FDA also says it has met the FSMA food safety hazards: FDA issued its • Joint anti-smuggling strategy: in the United States. mandate for foreign food safety inspec- updated guide to the seafood indus- FDA and the Department of Homeland In a recently released one-year tions and is on its way to meeting the try on hazards associated with fish Security issued a joint anti-smuggling progress report, FDA notes what it has five-year inspection frequency mandate and fishery products and appropriate strategy to help to identify and prevent accomplished to date. for high-risk domestic food facilities. controls for those hazards. smuggled foods from entering the FDA notes that since enactment of In the past year, FDA continued to • Administrative detention of foods: United States and posing a threat to FSMA, the agency has issued interim fi- build state-federal and global partner- This allows FDA to administratively de- national security and consumer safety. nal rules on criteria for administrative ships. tain food products that it has reason to • Fee schedule: FDA announced detention and used its authority three •Initial steps in FSMA believe are adulterated or misbranded the fiscal year 2012 fee schedule for times, as well as issued interim final implementation completed for up to 30 days, if needed. FDA has certain domestic and foreign facility rules on prior notice of imported food. During the first year of FSMA, FDA begun using this authority. reinspections and for failure to comply with recall orders. • Authority to suspend the registration of food facilities: FDA has the authority to suspend the registration of food facilities to prevent the import and export into the United States in certain circumstances involving food that has a reasonable probability of causing serious adverse health con- sequences or death to humans or animals. • Product tracing pilots launched: FDA announced that the Institute of Food Technologists (IFT) will carry out two new pilot projects aimed at enhancing the agency’s and industry’s ability to trace products responsible for foodborne illness outbreaks. • Inspections: FDA has met the FSMA mandate for foreign inspections. For domestic inspections, the FSMA mandate is based on a five-year time period. In the past year, FDA has defined its high risk and non-high risk domestic food facility inventories, and in fiscal year 2011, FDA and its state partners conducted more than 20,000 food facility inspections. At this rate, the agency says it will meet the domestic food inspection frequency mandates defined in FSMA. In addition, FDA is developing new risk-based approaches to domestic inspection to maximize public health benefit. • Outreach and technical assistance Communication and outreach have played an essential role as FDA imple- ments the various FSMA provisions. The agency notes that it has: • Participated in more than 350 meetings with industry leaders, farmers, consumers, public officials and academics. • Worked closely with USDA, which has an established relationship with farmers, and taken part in 14 farm tours across the country to gather input on how the proposed rules can work feasibly across a diversity of commodities, growing conditions and practices. • Along with USDA and the National Institute of Food and Agriculture, entered into an agreement to collaborate on the establishment of a competitive For more information circle 25 on the FAST FAX form on page 36. Turn to FDA, page 19 a Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com January 13, 2012 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS White House responds to petition to legalize sale, distribution of raw milk at federal level WASHINGTON — The White House meats and 29 times more illness from Today, 20 states prohibit the intrastate remove from consideration a bill that has sent an official response to a peti- L-mono due to pasteurized milk,” the sale of raw milk in some form, and 30 would have legalized the sale of raw tion to legalize the sale and distribu- petition says. states allow it. milk to consumers in the state. tion of raw milk products across all “Many of the nutritional, anti- “FDA bans interstate raw milk The bill had been passed by the states. The petition was created on microbial and immune-enhancing sales, or selling raw milk across state New Jersey State Assembly in April the We the People platform on White- components of raw milk are greatly lines,” McKalip says. “The FDA has and was awaiting Senate approval. The House.gov Sept. 23 by “Stephanie W.” reduced in effectiveness by pasteuri- never taken, nor does it intend to take, committee chairman, Sen. Stephen of Los Altos, Calif., and gathered a zation, and completely destroyed by enforcement action against an indi- Lesniak, D-Union, last week pulled total of 6,078 signatures. ultra-pasteurization,” the petition vidual who purchases and transports the bill from the hearing agenda due In the recently-posted response, also says. raw milk across state lines solely for to significant opposition, effectively Doug McKalip, senior policy advisor McKalip says the FDA, as a science- his or her own personal consumption.” killing the bill for the rest of the leg- for rural affairs in the White House based regulatory agency, looks to the The International Dairy Foods islative session. Domestic Policy Council, says while scientific literature for information Association (IDFA) has commended IDFA says it “has consistently op- the administration understands the on benefits and risks associated with the White House’s response to this posed the sale of unpasteurized milk importance of letting consumers raw milk, but FDA does not regulate petition, as well as another recent to consumers, because it may contain make their own food choices, it also intrastate raw milk sales, or selling raw decision by the New Jersey State Sen- harmful bacteria that can cause believes food safety policy should be milk within a state, McKalip explains. ate’s Economic Growth Committee to life-threatening illnesses.” CMN based on science. “In this case, we support pasteurization to protect the safety of the milk supply because the health risks associated with raw milk are well documented,” McKalip says. “While the nutritional and health benefits of raw milk consumption have not been scientifically substantiated, the health risks are clear,” he adds, citing 143 reported outbreaks of illness GOOD DOLLARS, since 1987 that were associated with the consumption of raw milk and raw GOOD SENSE milk products. The petition claims that the risks Tetra Pak has been serving cheese makers for more than five associated with drinking raw milk are decades. Our equipment and systems incorporate the latest greatly exaggerated. engineering and design technologies, and deliver exceptional “Compared to raw milk there are 515 times more illnesses from L-mono money-saving production solutions for cheese and whey (Listeria monocytogenes) due to deli powders. What’s more, we are dedicated to helping you make your business more profitable. When you have a partner- FDA ship with us, we put those decades of expertise and Continued from page 18 experience to work for you. Wouldn’t it make sense to get in touch with us today? grant program for food safety training and other projects. Just phone Craig or one of our • Held three public meetings on preventive controls, import provisions sales engineers at 320 485 4401 and changes to inspection and compli- or send an email to ance programs in a preventive controls [email protected] environment. • Participated in more than 70 meetings globally to discuss the international impact of FSMA. This includes trips by the Deputy Commissioner for Foods to China, Mexico, Canada and the European Union. • Participated in, and helped fund, Tetra Pak, and PROTECTS WHAT’S GOOD are trademarks belonging to the Tetra Pak Group. the establishment of the Produce Safety Alliance and the Food Safety Preventive Controls Alliance to help . team industry, especially small and very Pak etra he T small firms, to comply with the re- of t art – p quirements. Linz aig • Provided information to the busi- Cr ness community through the extension services of 49 land-grant colleges and universities. • Established a FSMA webpage that now has more than 10,000 subscribers, includes more than 100 Frequently Asked Questions by topic and features videos, webinars, presentations and print materials. The progress report can be found at www.fda.gov/fsma. CMN For more information circle 26 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 20 CHEESE MARKET NEWS® — January 13, 2012 NEWS/BUSINESS FDA conducting milk residue testing; rulings issued on use of antimicrobial drugs on livestock WASHINGTON — The FDA milk resi- updated 2012 Milk and Dairy Beef FDA says it is taking this action to the prohibited uses include: due survey project now is underway. Drug Residue Prevention Manual, preserve the effectiveness of cepha- • using cephalosporin drugs at The FDA residue survey involves the which is available at www.national- losporin drugs for treating disease unapproved dose levels, frequencies, collection of nearly 2,000 universal dairyfarm.com. in humans. Prohibiting these uses in durations or routes of administration; milk samples at central milk testing FDA last week issued an order that animals is intended to reduce the risk • using cephalosporin drugs in laboratories: 900 milk samples form prohibits certain uses of the cephalo- of cephalosporin resistance in certain cattle, swine, chickens or turkeys that dairy producers with a cull dairy cow sporin class of antimicrobial drugs in bacterial pathogens. FDA says if cepha- are not approved for use in that spe- tissue residue violation, and another cattle, swine, chickens and turkeys losporins are not effective in treating a cies (for example, cephalosporin drugs 900 random milk samples. The milk effective April 5, 2012. variety of diseases in humans, including intended for humans or companion samples will be tested for approxi- Antimicrobial drugs are important pneumonia, various infections and pel- animals); and mately 30 different antimicrobial and for treating disease in both humans vic inflammatory disease, doctors may • using cephalosporin drugs for anti-inflammatory residues. and animals, FDA says, and this new have to use drugs that are not as effec- disease prevention. The National Milk Producers Fed- order takes into consideration the tive or that have greater side effects. FDA says this announcement in- eration (NMPF) says it anticipates substantial public comments FDA FDA in its order is prohibiting cludes the following exceptions, which that the sampling and laboratory received on a similar order that it “extralabel” or unapproved uses of protect public health while consider- analysis will take about one year. In issued in 2008 but revoked prior to cephalosporins in major species of ing animal health needs: November 2011, NMPF released its implementation. food-producing animals. Specifically, • The order does not limit the use of cephapirin, an older cephalosporin drug that is not believed by FDA to contribute significantly to antimicrobial resistance. • Veterinarians will still be able to use or prescribe cephalosporins for limited extra-label use in cattle, swine, chickens or turkeys as long as they follow the dose, frequency, dura- tion and route of administration that is on the label. industrial food cutting solutions • Veterinarians also may use or prescribe cephalosporins for extralabel uses in minor species of food- producing animals, such as ducks or rabbits. The new order of prohibition has a comment period that began Jan. 6 and will close March 6, 2012. To comment on the order of prohibition, visit www.regulations.gov and enter FDA-2008-N-0326 in the keyword box. Following the comment period, FDA will consider the comments prior to the order of prohibition going into effect April 5, 2012. While its most recent ruling tightened regulations on one class of antimicrobial drugs, on Dec. 22, FDA withdrew two 1977 notices of opportunity for a hearing (NOOH) that proposed to withdraw certain approved uses of penicillin and tetra- cyclines intended for use in feeds for High capacity shredders and dicers/slicers for cheese, meat, fruits, and vegetables. food-producing animals based in part on microbial food safety concerns. FDA says it is taking this action and closing the corresponding dockets because it since has engaged in other ongoing regulatory strategies. FDA says it will update the NOOHs to reflect current information if in the future it decides to withdraw the approved uses of new animal drugs, and it would need to prioritize any withdrawal proceed- ings if it decides in the future to seek withdrawal of the approved uses of FS-40 Shredder/Grater CHS-2D Shredder Hymaks Dicer FlexiFam Dicer any new animal drug or class of drugs. FDA says this action should not be interpreted as a sign that it no longer has safety concerns about the use of medically important antibiotics in food www.devilletechnologies.com producing animals, but for now, FDA says its efforts will focus on promoting 1-866-404-4545 voluntary reform and the judicious use of antimicrobials in the interest of best using the agency’s overall resources top protect public health. CMN cmn key players reprint 2010.indd 1 For more information circle 27 on the FAST FAX form on page 36. 5/6/2010 4:22:39 PM

By Kate Sander sin’s Dairy Business Innovation Center (DBIC) to evaluate potential cheese MILWAUKEE — Urban southside factory sites when the pieces to bring Milwaukee isn’t a conventional place Clock Shadow Creamery to fruition to open a cheese factory. began to fall into place in late 2010. Then again, Bob Wills, president of Milwaukee developer and investor Juli Cedar Grove Cheese Inc. in Plain, Wis., Kaufmann, who also was in contact with as well as the president of soon-to-open DBIC, was going to be building a new, Clock Shadow Creamery in Milwaukee, green facility on the near southside and has never been one to worry too much a restaurant which planned to lease about what’s conventional. space had backed out. Would Wills be At Cedar Grove Cheese, Wills has interested in the space? always been one to think outside the box. “I had just returned from ACS (the In 1993, he was the first cheesemaker to American Cheese Society conference) certify his products as being rbST-free. in Seattle and had been to Beecher’s In the late 1990s, when most other small and seen their cheese production in cheese companies were just beginning to an urban setting,” Wills says. “And I think about becoming more environmen- thought, ‘Maybe this will work.’” tally sensitive, Wills installed the Living With the involvement of DBIC, it Machine to naturally process waste from didn’t take long for a plan to develop: his cheese plant and return clean water a cheese plant to provide fresh, local back to the environment. And in recent food products for the near southside of years, instead of looking at other cheese Milwaukee and surrounding neighbor- companies as simply competitors, he’s hoods, utilizing milk from dairies on the opened up his plant to up-and-coming fringe of the city that are at particular cheesemakers to experiment and run risk from urban encroachment. The their small batches. plant also will be a new employer in an Now, in Milwaukee, Wills plans to area of the city where unemployment open a small cheese plant in a “food is high. desert” — defined as an area in the The “green” building also fits in well industrialized world where healthful, with Wills’ desire to be environmentally affordable food is difficult to obtain. conscious. In addition, Wills says wash Not only does Wills hope to bring dairy water will go through a digester being products to consumers in this area, he’s developed by the Potawatami Tribe be- hopeful that other food manufacturers fore any water is discharged in a nearby Photo courtesy of Cedar Grove Cheese Inc. will follow. In a bit of serendipity in a stream. Growing Power Inc., a national NOT JUST COW’S MILK — Here, Cedar Grove Cheese ages wheels of Dante, a sheep’s milk city known for its cheese and beer pair- nonprofit organization, will use waste cheese made for the Wisconsin Sheep Dairy Cooperative. Cedar Grove Cheese is known ings, Milwaukee Brewery Co. already is from the facility for compost as well. for experimenting and utilizing all different kinds of milk, including that of water buffalo, located across the street. Wills thinks As the pieces have come together, to make cheese. a company making sausages and brats so too did the name. The plant is lo- would complete the perfect Wisconsin cated just a few blocks from Rockwell the same day, a prospect that excites to make special cheeses of the week for trifecta. Luring a bakery to the neighbor- Automation’s landmark four-sided clock Wills who previously had to deal with each of the particular events. hood would be nice too, he says. that rises 280 feet from the streets of the logistics of a two-hours-plus trip to To help further connect urban people Currently, the Milwaukee facility is Milwaukee, so Clock Shadow Creamery Milwaukee from Plain if Cedar Grove to their food, the plant will include nearing completion, and Wills is working seemed the ideal moniker. wanted to sell fresh curds in the city. public viewing areas and tours. Cheeses on getting equipment for Clock Shadow “When you look out the window, it’s Despite its status as a niche pro- will be available at the creamery and Creamery finalized. Production cur- the main thing you see,” Wills says of ducer in an urban environment, Wills distributors will handle getting the rently is slated to begin in March if — the clock tower. says Clock Shadow Creamery products cheeses into local grocery stores. In knock on wood — everything continues Clock Shadow Creamery will lease will be moderately priced in order to addition, local restaurants, several of to move on schedule. the first floor of the new building; the top support the community and make sure which have sprung up in the area, have So far, the development of Clock three floors will be occupied by medical the product is readily accessible to the expressed interested in incorporating Shadow Creamery has gone fairly clinics and community organizations. creamery’s neighbors. Clock Shadow Creamery’s cheeses into quickly, at least in terms of new cheese The plant will manufacture primarily The creamery’s products also will their menu items. Wills currently is plant construction, which often can be fresh cheeses, including fresh Mozza- include cheeses inspired by Milwaukee’s working on finding other outlets for the notoriously slow. rella, quark and cheese curds. Products ethnic communities. The city is known cheese as well. Wills was consulting with Wiscon- generally will be made and distributed for its ethnic festivals, and Wills hopes Turn to CEDAR GROVE, page 23 a

Also in Retail WATCH: Caves of Faribault offers grass-fed Gouda … Page 26 This year’s trends examined … Page 28

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 22 CHEESE MARKET NEWS® — January 13, 2012 RETAIL ROUND-UP Twisted Butters add flavor to all types of meals Kraft introducing more than 70 new products CHICAGO — Twisted Foods recently in a variety of recipes, including pie NORTHFIELD, Ill. — Kraft Foods Inc. Granola Bars Kraft’s recently-introduced announced the launch of Twisted Butter, crusts. The website, www.twistedbut- recently announced that it will introduce Velveeta Cheesy Skillets Dinner Kits also a spreadable blend of AA salted butter, ter.com, has recipe ideas and expanded more than 70 new product innovations debut three new flavor combinations, canola oil and all-natural ingredients. suggested uses. at the beginning of 2012. including Chicken Alfredo, Chili Cheese Twisted Butter is available in six “We created Twisted Butter after “Americans are having more interac- Mac and Tuna Melt in the new year. sweet and savory “infused” flavors, significant research of the dairy case and tive experiences with food and want the Also soon to be available nationwide including: Blueberry, Honey & Lemon following consumer trends which showed opportunity to do some of the cooking in the refrigerated dairy case, Kraft Zest; Cinnamon, Honey & Brown Sugar; an opportunity for fresh innovation in the themselves,” says Barry Calpino, vice MilkBite Milk and Granola Bars are made Cilantro & Lime; Chives & Parsley; Por- mainstream butter case and specifically president, breakthrough innovation, Kraft with real milk, come in five flavors and tobello Mushroom with Boursin-Garlic infused butters,” says Dave Milazzo, Foods. “With global influence and the feature the calcium of an 8-ounce glass of & Fine Herb Cheese; and Bacon, Dijon co-owner, Twisted Foods. “Clearly more merging of different cultures, consumers milk and a soft bar texture. Additionally, Mustard & Green Onion. people are cooking at home nowadays are open to new flavor combinations.” Kraft Foods is expanding its Philadelphia Twisted Butters are formulated to and butter is such a versatile ingredient Among these new products are meal Cooking Creme line with new varieties be used in all types of meals, starting for enhancing meals and snacks.” solutions including KraftFresh Take, including Reduced Fat Italian Cheese with breakfast foods like eggs, pan- Twisted Butter distribution is un- found in the refrigerated dairy section & Herb and Reduced Fat Savory Garlic. cakes breads and hot cereal, as well derway in Midwest grocery chains and of stores starting in January and made Kraft adds that its new Philadelphia as snacks, lunch and dinner foods like independent stores, including Sunset from a blend of Kraft Natural Cheeses Indulgence Spreads, which will appear rice, beans, pasta, veggies, potatoes, Foods and Mariano’s Fresh Market. Na- and bread crumbs seasoned with spice on store shelves in January, feature real steaks, burgers, fish, poultry and tional distribution is planned this year. blends like Rosemary & Roasted Garlic, dark, milk and white chocolate blended desserts. Twisted Butters also can be For more information, call 847-272- Chili Lime & Panko and Southwest with Philadelphia Cream Cheese, ideal used as a substitute for plain butter 8787 or visit www.twistedbutter.com. CMN Three Cheese. Kraft MilkBite Milk and for dipping and spreading with pretzels, fruit and more. MANUFACTURING • CUTTING • GRATING • SHREDDING • CUBING • SLICING • SHAVING • DEHYDRATION For more information, visit www. kraftfoodscompany.com. CMN

‘Rethink your Drink’ campaign promotes drinking lowfat milk OAK FOREST, Ill.. — A new nationwide advertising campaign urges Americans to trade soda and other sugary drinks Unrivaled Market Leader With Over 60 Years of Experience; for healthier alternatives like lowfat milk or water. Proudly Spanning Four Generations of Family The Center For Disease Control has doled out federal grants to help public • Superior Quality Cheese health authorities nationwide adminis- • Market Leadership Domestically & Internationally ter advertising campaigns to promote • State-of-the-art Equipment the consumption of lowfat milk. • Unparalleled Sourcing & Vertical Integration One such ad, rolled out this week in Cook County, Ill., states: “You just • Spectrum of Products at Every Price Point drank 16 packets of sugar,” and depicts • World Class Processing & Distribution Facilities an overflowing bottle of soda. Amy Poore, a spokesperson for the Cook County Public Health Unit, says the campaign aims to educate both adults and children about the dangers of consuming sugary beverages. “A lot of times, people don’t take into account how unhealthy these decisions are,” she says. Even health-conscious people who forgo soda and reach for fruit drinks may get more sugar than they bargained for. A report released last fall by the Rudd Center for Food Policy and Obesity, a nonprofit research and public policy organization, found that many popular fruit drinks have the same amount of sugar as a candy bar — if not more. Poore says a series of radio and television ads will continue try to eliminate such misconceptions in the coming RETAIL FOODSERVICE INDUSTRIAL weeks. Paul Sharpe Sean McFaul Rich Phillips It’s too early to tell if the campaign will encourage people to swap soda for (973) 787-8811 (626) 221-3869 (920) 327-1234 [email protected] [email protected] [email protected] milk, Poore says, but nevertheless it’s an important step for public health officials. “It’s just one part of multiple nationwide strategies to reduce the consump- 40 New Dutch Lane • Fairfield, NJ 07004 tion of sugar-loaded beverages and fight PH: (973) 227-0030 • FAX: (973) 227-1525 obesity,” she says. EMAIL: [email protected] To learn more about the Rethink www.arthurschuman.com your Drink campaign, or to take the Rethink Your Drink pledge, visit www. rethinkyourdrinknow.com. CMN For more information circle 28 on the FAST FAX form on page 36.

Ossau-Irati, a hard French-style sheep’s CEDAR GROVE milk cheese. Continued from page 21 “It was a puzzle to us that we’ve finally solved,” Wills says. Clock Shadow Creamery’s day-to-day In addition, Cedar Grove also is one operations will be managed by Ron Hen- of the only, if not only, cheese plants in ningfeld, a high school teacher turned the country commercially producing cheesemaker who has been working water buffalo milk cheese. The company closely with Wills and Andy Hatch of is working on a new label featuring Uplands Cheese to learn the craft. The “Armando,” the giant water buffalo bull plan is for Henningfeld eventually to whose progeny is producing much of the take over ownership of the enterprise, buffalo milk. says Wills, who adds that if the Clock Shadow Creamery model is successful, he foresees opening other small urban cheese plants in additional cities. Cedar Grove Cheese initially will “I think they like handle milk purchases and payroll for working with me Clock Shadow Creamery, and some product will travel back and forth between because I don’t say the two sites. something can’t be Photo courtesy of Cedar Grove Cheese Inc. Wills says he has spent a great deal of time in the past year working on and done, I say, ‘Let’s LOTS OF VARIETY — Cedar Grove Cheese makes an array of handcrafted specialty cheeses, perfecting quark, production of which see what happens.’” all rbST-free and many organic. will be transferred to Clock Shadow Creamery when it opens this spring. Bob Wills done, I say, ‘Let’s see what happens.’” Wills confesses quark is now his CEDAR GROVE CHEESE/ Among the cheesemakers he’s favorite cheese because of its extreme worked with is 25-year-old U.S. Cham- CLOCK SHADOW CREAMERY versatility. He’s cooked often with it at pion Cheesemaker Katie Hedrich of “I put a lot of home and used it in dips, lasagna and LaClare Farms, who makes her Chevre emphasis on trying to even pancakes. at Cedar Grove while LaClare Farms While concentrating on the new builds its own production facility. find the next generation cheese plant, Wills also has been busy The water buffalo cheese is a “I put a lot of emphasis on trying to of cheesemakers and at home at Cedar Grove Cheese, devel- traditional-style Mozzarella di Bufala, find the next generation of cheesemak- networking them oping other new products and working with a fresh, delicate flavor and elastic ers and networking them with each with up-and-coming cheesemakers. All texture. The Mozzarella cheese is made other,” he says. “I’d like to see it turn with each other. of Cedar Grove Cheese’s products are in wheels and stretched into balls. into a young cheesemakers’ guild and I’d like to see it made from rbST-free milk and some Wedges from the wheels are drier and have them take it in their own direction.” are organic, but the variety of products good for shredding on pizza, Wills says, This past summer Cedar Grove turn into a young which the company makes is far reach- while the balls are soft and good for Cheese also hosted a cheesemaker cheesemakers’ guild ing. They are traditional cheeses like slicing, for fresh basil-tomato salad, from Japan. Cheddar and Colby, and then some topping on pizza, or plain eating. The Wills says having so many different and have them take it not-so-traditional ones. company also is experimenting with cheesemakers in and out of his facility in their own direction.” Besides his new favorite quark, Wills Water Buffalo Cheddar. has been a good experience in many and his team have been perfecting ways, including raising the level of Wills says he is continually ex- Bob Wills perimenting with different milks and interest among his own cheesemakers. CEDAR GROVE CHEESE/ cheeses, and he encourages young “It shows them how much pride cheesemakers to do the same. there is in this industry,” Wills says. “It’s CLOCK SHADOW CREAMERY “I think they like working with me helped the rest of the cheesemakers Shatto Milk takes because I don’t say something can’t be believe what they do is exciting.” CMN page from history for new Coffee Milk OSBORN, Mo. — Shatto Milk Co. has recently launched Shatto Coffee Milk. The all-natural combination of milk, sugar and coffee is produced at the Shatto family dairy farm located northeast of Kansas City. Handcrafted Cheese is our Specialty Specializing in... “We truly believe this product is • Traditional Cheese • Quark Cheese one that will fit well with our other • Artisan Cheese • Goat, Sheep & Water Buffalo Cheese • Family Owned • Sharp & Extra Sharp award-winning dairy products,” says the • NO Artificial Growth Hormones (rBGH), • Surface Ripened Shatto family. “We are receiving amazing Animal Enzymes or Genetically Modified • Traditional Aging Without Chemicals feedback from those who have tried our Ingredients (GMOs) • Small Batch Cheese Development newest natural product.” • Custom Processing Coffee milk was introduced in the eastern United States in the 1930s by 2nd Place Winner 2nd & 3rd Place Winners 2nd and 3rd Place creative diner and drugstore operators 2011 American 2010 American 2009 United States trying to attract new customers with Cheese Society Cheese Society Championship Medals creative drinks, according the Shatto Cedar Grove Cheese Cedar Grove Cheese Wisconsin Sheep Dairy Co-op Milk Co. We believe in environmentally sound production...working in concert The company’s new offering will be with nature is an important part of our business. sold in select supermarkets in Missouri We Can Make “ Specialty Cheese Connections” Happen For You! and Kansas. Shatto Milk Co. began bot- KOSHER • ORGANIC • rBGH-FREE • CUSTOM MADE FLAVORS & VARIETIES tling milk from its dairy and delivering it to supermarkets in 2003. Cedar Grove Cheese, Inc. E5904 Mill Road • P. O. Box 185 • Plain, WI 53577 • Phone: (800) 200-6020 • Fax: (608) 546-2805 For more information, visit Website: www.cedargrovecheese.com • E-mail: [email protected] www.shattomilk.com. CMN For more information circle 29 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 24 CHEESE MARKET NEWS® — January 13, 2012 THE CHEESE TABLE For The Gourmet launches new e-commerce site for chef-quality line of gourmet products NAPLES, Fla. — For The Gourmet and seasonal items selected by For and Texturas Molecular Gastronomy products and are looking for the same Inc., provider of gourmet food products The Gourmet chefs; Chef’s Deal of the products; direct-from-the-farm pro- quality that professional chefs use in to the retail consumer market, recently Week with a countdown timer; a shop duce; and just-caught seafood. their most exciting recipes,” says Sam launched a new e-commerce website by gift idea tool; a newsletter with “We believe that For The Gourmet Klepfish, CEO, For The Gourmet. at www.forthegourmet.com. The site special offers, tips and new products; offers a unparalleled in-home gourmet For more information, visit www. features a new look to showcase For daily and weekly members-only deals experience to the growing number of forthegourmet.com. The Gourmet The Gourmet’s comprehensive line and artisanal finds; and gift cards, one- discerning home chefs that are seek- Inc. is a wholly owned subsidiary of of chef-quality gourmet products. page checkout and Google checkout. ing unique chef-tested, artisanal food Innovative Food Holdings. CMN It includes features designed to en- All the products offered by For hance the user’s gourmet experience The Gourmet have been chosen by the and provide online customers with a company’s in-house team of chefs, Norseland will introduce Jarlsberg Original destination for high-quality gourmet represent the products from small Cheese Dip during Winter Fancy Food Show food products. artisanal growers and producers, and Some new features of the SEO include a full line of products that are STAMFORD, Conn.— Noting that in 8-ounce microwavable containers, (search engine optimization) friendly used by professional chefs in their its refrigerated dip revenues have in- blends the trademark nutty flavor of site include: a user-friendly cheese and recipes. Product categories include: creased 1.7 percent from 2010, Norse- Jarlsberg with red onion and mayonnaise wine pairing tool; an “Ask The Chef” artisanal hand-cut cheeses; chocolates land Inc. has rolled out a new line of to create a hearty dip. feature where consumers can ask ques- and desserts; chef-selected gluten-free cheese dip that targets casual enter- “Preliminary results among con- tions directly to For The Gourmet’s products; direct-from-the-farm meats tainers and diners on the go. sumers who have sampled confirm our team of culinary-trained chefs; new and game; complete lines of Artistre Jarlsberg Original Cheese Dip, sold expectations for Jarlsberg Original Cheese Dip to be an extremely popular product as it hits every mark: great flavor, convenience, reasonable price point and trust in a brand that offers consistent value and quality,” said Deanna Finegan, Norseland marketing manager. The new product has a 45-day shelf life from shipping and bears Jarlsberg’s distinctive bold yellow, red and blue colors. For more information, visit www.jarlsbergusa.com. CMN

Emmi Roth launches online cheese shop MONROE, Wis. — Emmi Roth USA has launched a new online shop that features its broad range of American and imported specialty cheeses, fresh dairy products and gift ideas. Online offerings include fondue sets, cheese course kits, gift baskets, specialty cheeses from Wisconsin and Switzerland, and other cheese accessories. To learn more, visit www.emmiro- thusa.com/shop. CMN

Lifestyle Foods offers grab-and-go snacks WHITE PLAINS, N.Y. — Lifestyle Foods has expanded its health-conscious snack offerings with three new varieties of grab-and-go snacks The Glam Snack, the Shred Snack and the Obsessed Snack are all under 170 calories and pack an “energy boost” or “protein punch,” says the company. Comprised of grilled chicken breast and white Cheddar cubes, the Shred Snack contains 5 grams of protein and is sodium free. It contains 170 calories. The Obsessed Snack, a pairing of Greek yogurt and crunchy honey graham sticks, contains about 150 calories and 1.5 grams of fat. The Glam Snack, a blend of natural raw almonds, apple slices and red grapes, contains about 150 calories and is sodium free. The products are packaged in portable sleeves that are biodegradable and made from recycled products. For more information, visit www. For more information circle 30 on the FAST FAX form on page 36. lifestylefoods.com. CMN

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com RETAILING PERSPECTIVES January 13, 2012 — CHEESE MARKET NEWS® 25 Epirus launches Greek cheeses in America Cottage cheese offered in glass containers MOUNT KISCO, NY. — Greek cheese in bulk and retail sizes. INDIANAPOLIS — Trader’s Point Glass jars maintain the cottage manufacturer Epirus has tapped into Gidotyri is made with goat milk, and Creamery recently began selling its award- cheese’s integrity, prevent leaching that American markets with its line of au- Talari is made with sheep milk. Talari winning cottage cheese in glass containers. occurs in plastic containers and extends thentic Greek cheeses, which are now has a higher-than-normal melting point The company describes its cottage the shelf life of the product, the company being imported by Best Cheese Corp. and is ideal for frying or grilling. Both cheese processing as “slow and vigilant.” says, and the containers are 100 percent The line features three cheeses: Epiros cheeses will be available in retail sizes. It’s made with organic milk from strictly recyclable. Original Greek Feta; Gidotyri, a traditional The milk used to make Epirus’ grass-fed cows and the curds are slowly For more information, visit goat-style Feta; and Talari, a grilling cheese. product line is sourced locally from free- aged to develop a slight tartness. www.tpforganics.com. CMN Epiros Original Greek Feta blends roaming goats and sheep in the Epirus high-quality sheep’s and goat’s milk, and region. The milk is known for being was twice named a winner of the Superior nutritious and protein rich, making for Dannon changes name of Greek Yogurt line Taste Awards by the International Taste flavorful and creamy cheeses. For more WHITE PLAINS, N.Y. — Dannon Com- that has been available since 2007. & Quality Institute. It will be available information, visit www.epirus.gr. CMN pany has changed the name of its Greek Dannon Oikos and Stonyfield Oikos yogurt line. offer consumers a broad range of authen- Dannon Oikos Greek yogurt has re- tic Greek yogurt in both non-organic and Dunkin’ Donuts adds Grilled Cheese to menu placed the Dannon Greek brand on store organic varieties. CANTON, Mass. — Dunkin’ Donuts fresh and filling snacks on the go.” shelves across the country, however, the Dannon Oikos is now available na- recently added the Texas Toast Grilled For more information, visit www. recipe remains the same tionwide in strawberry, blueberry, honey, Cheese Sandwich to its menu. The new DunkinDonuts.com, www.facebook. The Dannon Oikos Greek yogurt line vanilla, plain, peach and black cherry. sandwich features two slice of Ameri- com/DunkinDonuts or www.twitter. joins the already-popular line of Stony- For more information, visit www. can cheese and one slices of White com/DunkinDonuts. CMN field Farm Organic Oikos Greek yogurt oikosyogurt.com. CMN Cheddar melted between two pieces of thick-cut Texas Toast and served oven-toasted. Guests may add bacon or ham to the sandwich upon request. The Texas Toast Grilled Cheese, available at participating restaurants nationwide, is Dunkin’ Donuts’ newest addition to its menu of portable sandwiches that are available all day long and made- to-order. “The Texas Toast Grilled Cheese represents a traditional favorite with a brand new twist: classic grilled cheese with hearty Texas Toast,” says Stan Frankenthaler, Dunkin’ Brands’ executive chief and vice president of product innovation, who adds that Texas Toast has been extremely popular since the company introduced it in its restaurants last year. “We are excited to offer it in a new sandwich to satisfy guests seeking Maplebrook Fine Cheese introduces 2-ounce Burratini BENNINGTON, Vt. — Maplebrook Fine Cheese recently introduced a new size of its Burrata. Originally offered in 8-ounce and 4-ounce sizes, the company now offers a 2-ounce size, also known as ‘Burratini.’ The 2-ounce Burratini is packaged with four pieces for a total of 8 ounces in containers of sea salt brine. The 2-ounce Burratini was developed based on sug- gestions from chefs who wanted to create dishes with a single, whole Burrata ball, the company says. Maplebrook’s Burrata varieties are crafted under the supervision of Do- menico Marchitelli, a native of Puglia, the Italian region where Burrata originated. It is created with hand-stretched Mozzarella and has a center filled with Mozzarella strands soaked in a creamy base. Burrata is a recent addition to Maplebrook’s full line of handmade cheeses, including hand-stretched Mozzarella, hand-dipped Ricotta, cherry- wood smoked Mozzarella, whole milk Feta and others. For more information, call 802-440-9950, e-mail contact@ maplebrookvt.com, or visit www. maplebrookvt.com. CMN For more information circle 31 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 26 CHEESE MARKET NEWS® — January 13, 2012 RETAIL ROUND-UP

Grass-fed Gouda

FARIBAULT, Minn. — Caves of is edible and suited best for those who Faribault has reintroduced St. Mary’s prefer a stronger flavor profile. That Grass Fed Gouda, a 2009 vintage aged differs from the 2007 classic, which in historic sandstone caves. featured a wax rind. Hand-crafted by master cheese- Released in early January, St. maker Bruce Workman of Edelweiss Mary’s Gouda is available in 11-pound Creamery in Wisconsin, St. Mary’s wheels and eight-ounce wedges. Gouda has a smooth, buttery sharpness Caves of Faribault, formerly Farib- with a hint of caramel. ault Dairy, was founded in 2001. It’s Wheels of the 2009 vintage have a now a subsidiary of Swiss Valley Farms. natural, rustic rind that continues to For more information, visit mature within the wrapping. The rind www.cavesoffaribault.com. CMN

Prima Donna launches new English website BODEGRAVEN, Netherlands — announced a new English-language Dutch cheese company Vandersterre website, www.PrimaDonnaKaas.com, Groep International B.V., distributor where visitors can learn about the Dutch For more information circle 32 on the FAST FAX form on page 36 of Prima Donna cheeses, recently specialty cheese. Next to product information about the four Prima Donna varieties — Prima Donna fino, maturo, forte and leggero — is an extended recipe database for those who love to cook. This includes recipes for hot and cold dishes, including many Mediterranean-inspired dishes. The new website also allows viewers to send in their own recipes made with Prima Donna cheese to share with others online. Every week a new Prima Donna recipe is available, alternating between the four varieties, from side dishes to dinners. Prima Donna also has a new Facebook presence, www.facebook.com/pages/ Prima-Donna-Cheese/227101787347710, to offer interactive communication for cheese lovers. “Prima Donna is more than just a cheese, it is becoming a sort of new lifestyle and its fans are more than welcome to join the club online for gaining new experience in the wonders of Prima Donna’s endless possibilities,” the company says. For more informations, contact René Buijtenhuis, marketing manager, Vandersterre Groep Interna- tional B.V., at +31-172-606111, e-mail [email protected], or visit www.PrimaDonnaKaas.com. CMN For more information circle 33 on the FAST FAX form on page 36.

Tillamook launches ‘Supermarket Guru’ names rising prices, group shopping top trends naturally sweetened OMAHA, Neb. — A continued desire to tion costs will bring rising food prices will place increased emphasis on save money will lead more Americans in 2012. As a result, consumers will the “farm to fork” journey. A grow- line of light yogurt to eat at home in 2012, and consumers place more emphasis on the use of ing number of farmers are leading TILLAMOOK, Ore. — Tillamook will rely more on technology to shop printable grocery coupons, frequent the conversation by using blogs and County Creamery Association spent for bargains and make community shopper cards and shopping lists, social media to bring the story of the two years perfecting a recipe before connections, says “Supermarket Guru” while also shopping at non-traditional American farmer to the consumer. introducing a new line of naturally Phil Lempert, author and speaker on food stores and trading down to less Lempert says 2012 also will bring sweetened lowfat yogurt. consumers trends. expensive options as part of their “the end of the checkout lane,” as The new line is devoid of artificial “2011 brought us higher food regular routine. many shoppers are learning to ap- ingredients — growth hormones, fla- prices at unprecedented levels, in part Lempert notes that the rise of food preciate the tech-savvy nature of self- vors, colors, sweeteners — and also because of crops and livestock being blogs has set a foundation for group checkouts, comparing prices at nearby contains no high fructose corn syrup. destroyed by global weather catastro- experiences. Food trucks tweet their retailers, cellphone scanners, in-store The 10-flavor line is ready for na- phes,” says Lempert. “We will continue locations and flash food raves assem- interactive media devices, QR codes, tional distribution and will be carried to see higher prices, but we will also ble underground at midnight. In 2012, RFID and mobile coupons. by major grocery retailers in the Pacific see all the different ways Americans expect mobile app updates to include He also believes that there will be Northwest. Suggested retail price is 85 love their food — in supermarkets, “social rewards” for groups who shop a slowdown at foodservice establish- cents per 6-ounce container. on television, at restaurants, and now, together —much like the concept of ments in 2012 as more men and women Each 6-ounce cup contains 110 calo- even on their mobile phones.” warehouse clubs — offering discounts eat at home to save money. ries per serving, which is 35 percent less According to Lempert, environ- for its members, Lempert says. For more information, visit than regular lowfat yogurt, according mental conditions and higher produc- He adds that in 2012, consumers www.SupermarketGuru.com. CMN to Tillamook. Flavors offered in the new line include: Oregon strawberry, vanilla bean, marionberry, raspberry, peach, mountain huckleberry, northwest berry patch, pomegranate blackberry, lemon squeeze and dark cherry. Established in 1909, the Tillamook County Creamery Association is a farmer-owned co-op known for its award-winning, naturally aged ched- dars; as well as its other cheese, ice cream, butter, sour cream and yogurt products. For more information, visit www.tillamook.com. CMN

Greek-style Sophie Yogurt now sold in New York City area NEW YORK — A new Greek-style yogurt, Sophie Yogurt, has been launched and is available in grocery and specialty stores throughout the New York City area. The all-natural, no-sugar-added, zero fat Greek-style yogurt is available in five flavors: Chocolate, Banana Cream Pie, Vanilla Bean, Plain and Plain with Fiber. New flavors will be introduced in 2012. Sophie Yogurt was created by Sophie Pachella, the nutrition and fitness expert behind the health and wellness foundation EatStrong. “I was inspired to create Sophie Yogurt because I wanted to fuel my clients with a nourishing food that would sustain and satisfy them,” Pachella says. “I crafted the recipe at home and experimented until friends and clients agreed I’d hit upon a decadent treat that helped them stick to their healthy eating and fitness goals. Chocolate was the first flavor, and we grew from there.” All flavors contain live cultures which the company says helps optimize metabolic function and aid in digestion. The yogurt is free from preservatives, crafted with GMO-free skim milk and contains no added sugar or artificial sweeteners. Each cup of Sophie Yogurt contains at least 14 grams of protein and 90-140 calories. For more information about Sophie Yo- gurt, visit www.sophieyogurt.com. CMN For more information circle 34 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 28 CHEESE MARKET NEWS® — January 13, 2012 RETAIL ROUND-UP

Reports predict home-cooked meals, healthier eating, transparency as trends for 2012 CHICAGO — Allrecipes.com, a digital Allrecipes. “We’re absolutely seeing a trend grows in 2012, meal inspiration • Label listings: Fifty-seven percent food brand, and The Hartman Group, a renewed appreciation for healthy home- will come from cultures where there of people reported they read labels more consumers insights consulting group, cooked meals as consumers take a more is an inherent knowledge in vegetable frequently in 2011, and this vigilance recently released predictions for what, sophisticated approach in their everyday preparation, the groups note. will grow even more in 2012. Consumers and how, America will be cooking in the cooking with an emphasis on simpler • Back to food basics: From an inter- themselves say they read information new year. ingredients and fresher food.” est in the Paleo Diet — a way of eating on a product label for various reasons: The report, “Allrecipes Measuring The concept of healthier eating that mimics diets of hunter-gatherer Health, curiosity and weight manage- Cup: What American Families are Eating ranges from eating less meat, consider- ancestors, including lean meats, seafood, ment are primary considerations, which and Cooking, 2012 Insights and Trends,” ing smaller portions and knowing more vegetables, fruits and nuts — to consum- research confirms is very often aspira- finds that healthier and more informed about where food comes from as well as ing fewer carbohydrates, 2012 will be a tional in nature, the groups say. Calories eating habits are a common thread fuel- what’s in the food itself, the groups note. year of “cleaner” eating, the groups note. are of the greatest interest as consumers ing the top 10 emerging trends for home Other trends anticipated for 2012 Consumer goals for the coming year in- scan each package and box. cooks in 2012. include: clude limiting highly processed foods plus • Mini-me: Miniature sweets were “It’s fun to look at what wacky foods • Flexitarians: Allrecipes.com found seeking foods and beverages that have all the rage in 2011. Forty-six percent or gourmet trends are predicted this more than one-third of households ate antioxidants, probiotics, no hormones of home cooks reported eating a mini- time of year, but with nearly a billion less meat in 2011, and the No. 1 reason and a list of ingredients they can recog- dessert in the past year while 29 percent annual visits from home cooks each they did was to “eat healthier” (80 nize and pronounce. Consumers also will have tried making them at home. Allreci- year, Allrecipes really knows what most percent). This doesn’t mean cutting increasingly try to avoid MSG, trans fats, pes.com expects this trend to move out of families will be cooking and eating in out beef and poultry altogether, just high fructose corn syrup, hydrogenated the bakery and into the kitchens of home 2012,” says Lisa Sharples, president, enjoying more meatless meals. As this oils, benzoate preservatives and salt. cooks as the enjoyment of eating these sweet, yet tiny, treats continues in 2012. • Home economics: While consumers will continue shopping frugally in 2012, their values and demands will shift. They will not abandon their interest in having or creating a quality food experience for themselves, their families and friends, and for cooking and eating will prioritize quality, experience and lack of waste. • You inspire me: Mom’s cooking, although inspiring to some, is having a hard time keeping up with the ability to search any time of day or night for a recipe idea online, the groups note. Home cooks now tap a variety of sources for mealtime inspiration any time of day or night. Food websites such as Allreci- pes.com are a resource for 68 percent of consumers, followed by food-focused TV programs, magazines and e-mail newsletters. • Devices: The groups note that it doesn’t really matter whether a home cook is keying smartphone apps in the supermarket aisle or setting up his or her laptop or tablet in the local café to plan Saturday’s dinner party; mobile technology is definitely the top trend for meal planning. As proof, visits to Allrecipes.com from a mobile device were up 218 percent year-over-year in November 2011, while downloads of the popular Allrecipes Dinner Spinner app surpassed 10 million, the groups say. • What’s on your fridge door: Ketchup has reigned as the U.S. condiment king for 125 years, but now salsa is nipping at its heels, and mayonnaise is enjoying a revival, the groups say. A sampling of the most-purchased condiments in the past six months also shows that international condiments such as hoisin sauce, wasabi sauce and tahini will increasingly find their way into American fridges in 2012. • Anytime is a good time for a snack: Turns out adults snack just as often as children, men and women snack about the same amount and, in general, snacking has become as culturally relevant to consumers as meal time, the groups note. Research confirms snacking accounts for nearly half of all eating in the United States, so it’s only natural to conclude the consumer is interested in healthy snacks too. That said, when whole grain chips and toasted seeds, beans and nuts begin to gain in popularity, it’s noteworthy. For more information circle 35 on the FAST FAX form on page 36. Turn to TRENDS, page 29 a

TRENDS Domino’s offers cheesier cheesy bread with help from dairy checkoff Continued from page 28 ANN ARBOR, Mich. — Innovating and grow our menu — Stuffed Cheesy another way we’re keeping dairy top- • Love the sandwich: Higher quality in the pizza restaurant category, Bread is simply our next step.” of-mind with consumers through this ingredients from herb-infused bread to Domino’s Pizza in November launched A national TV campaign fol- successful partnership,” says Paul grass-fed pork and innovative ingredi- a new line of Stuffed Cheesy Bread. lows Domino’s chefs Brandon So- Rovey, Arizona dairy producer and ents will elevate the humble sandwich Each of the three Stuffed Cheesy lano and Tate Dillow as they realize chair of Dairy Management Inc. (DMI), to one of the top comfort foods of the Bread varieties is stuffed inside and “under-cheesing” has taken over the which manages the national dairy year, the groups anticipate. One of out with the same amount of cheese cheesy bread scene — and Domino’s checkoff. “Stuffed Cheesy Bread gives the reasons for this popularity is the as a Domino’s medium cheese pizza. wants to boldly put a stop to it. consumers more of what they want — roving food truck that will continue to The brand new, permanent menu item “Domino’s is committed to making flavorful cheese in an innovative way.” introduce consumers to higher qual- is available in three flavors: Bacon & our entire menu, beyond just our pizza, DMI says dairy producers’ partner- ity sandwich options at decent prices. Jalapeno, Spinach & Feta and Cheese something special for consumers,” says ship with Domino’s is critical to growing Meanwhile, restaurants across the only. Each includes Mozzarella and Russell Weiner, Domino’s Pizza chief sales. Adding one more ounce of cheese United States face a varied landscape of Cheddar. marketing officer. “The new campaign per pizza would require an additional expected trends in 2012, says Technomic, a “In continuing to respond to shows that we’re drawing inspiration 2.5 billion pounds of milk each year. foodservice research and consulting firm. what consumers want from us, we from our competitors — helping Over the past few years, dairy produc- Technomic notes that shell-shocked had an opportunity to show the rest us do consumers a favor by putting ers have invested an average of $12 mil- consumers are in no mood to take risks, how cheesy bread is really done,” the ‘cheese’ back in cheesy bread.” lion annually in the Domino’s partner- but novel flavors still tingle their taste says Patrick Doyle, Domino’s Pizza The dairy producer checkoff has part- ship. Domino’s invests tens of millions buds. In 2012, consumers will seek out president and CEO. “We continue to nered with Domino’s to use more cheese. of dollars annually to help grow pizza comfort foods with a twist (gourmet, be committed to innovate, improve “This new offering represents — and thus, cheese — sales. CMN ethnic, artisan, wood-fired) as well as innovation in familiar formats, such as sandwiches, wraps, pizza and paste, rather than breakout items taken from less-familiar global cuisines. Commodity costs are rising, labor costs are holding steady and diners are demanding rustic fare, or the simple preparations of fresh ingredients, Tech- nomic says. As a result, operators will curtail purchases of value-added items in favor of cheaper cuts, beans and grains and produce that requires more back- of-house prep to transform into honest, homestyle food. Technomic notes the rising use of seasonal and local items suits the “less is more” culinary trend this year. To facilitate flexible purchasing, growers, manufacturers, distributors and operators continue to work toward a more transparent, safe and efficient supply chain, streamlining workflow, recording every step and reducing waste. Consumers increasingly trust friends and peers more than professional marketers, Technomic says. Consumers are taking control of social media to share their restaurant experiences and opinions with the public, with their own circles or both. In addition, consumers want transparency, Technomic notes. They are looking for disclosure of calories and allergens on menus as well as information on labor and local-sourcing practices. A small but growing number are serious about nutrition, labeling, sustainability and community involvement, and they are using such knowledge to make purchasing decisions. Technomic says the foodservice industry will continue to operate in a take-share environment, but discounting is “cutting to the bone.” To counter daily deals and other forms of discounting, operators must turn to creative, sometimes in-the-moment, methods to reward their best customers, such as a free dessert out of the blue, Technomic notes. Format flexibility is required as restaurants cater to new around-the- clock dayparts, switch gears from fast-casual by day to full-service at night, or transform their kitchens into catering commissaries during slow times, Technomic adds. This flexibility also is evidenced in stream- lined, high-efficiency smaller-footprint units and brand extensions. CMN For more information circle 36 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 30 CHEESE MARKET NEWS® — January 13, 2012 RETAIL ROUND-UP

Ruggles line will expand to include Lowfat Clover Stornetta Farms to release Organic Greek Frozen Yogurt in six new varieties Summer Strawberry Kefir starting March 1 FARIBAULT, Minn. — Dairy Enter- gains in the traditional yogurt market. “ PETALUMA, Calif. — Clover Stornetta healthy drink that has been around for prises Inc. will expanded its Ruggles line The new line of Greek frozen yogurt Farms will begin selling a new Organic centuries. As a leading California dairy to include Lowfat Greek Frozen Yogurt is all natural, and has at least two times Summer Strawberry Kefir at locations in brand, we are proud to make it available in six new flavors. the protein of regular frozen yogurt. It California, Nevada and Arizona begin- for consumers today.” Original tart, vanilla bean, peach, has no preservatives, no artificial col- ning on March 1. With origins dating back centuries, ke- honey, blueberry and strawberry flavors ors; and has live and active cultures for The new product begins with milk fir is a cultured milk product that contains will be available by the pint and 4-ounce, digestive health. It’s also naturally low from a select group of family farms in So- probiotics that promote healthy digestion single-serving containers. in fat, gluten free, low in sodium and a noma and Marin counties in California. and strengthen the immune system. “Greek yogurt has been one of the good source of calcium. The milk is cultured and combined with Clover Stornetta Farms is a three- most exciting trends in the dairy case, “ Suggested retail price is $4.99 per 10 traditional live and active cultures, generation family-owned and operated said Penny Baker, director of marketing pint, or $1.49 per four-ounce single serv- which provide beneficial probiotics. dairy located in Petaluma, Calif., that for Ruggles. “Our new product is sure to ing container. “We get a lot of positive feedback from focuses on sustainability and humane appeal to families who are more health For more information, visit www. consumers about our kefir,” says Marcus treatment of animals. conscious and have driven the steady smithdairy.com. CMN Benedetti, president and CEO, Clover For more information, vis- Stornetta Farms. “Kefir is an extremely it www.cloverstornetta.com. CMN Yogurtini continues expansion in Missouri Land O’Lakes is honored as a top U.S. brand TEMPE, Ariz.. — Riding an ever- success to its non-fat yogurt and pay- changing palate of flavors and a unique by-the-ounce business model that allows ARDEN HILLS, Minn. — Land O’Lakes as well as consumer and customer con- self-serve customer experience, frozen costumers to forge their own concoctions is featured in the new issue of America’s fidence in our products, services and yogurt franchise Yogurtini continues to by choosing from more than 70 toppings Greatest Brands, an annual publication values,” says Chris Policinksi, president expand eastward. and a rotating selection of yogurt flavors. that features the most respected brands and CEO of Land O’Lakes. The franchise plans to open its sixth Classic flavors including ultimate in the country. Other companies recognized include store in Ozark-Nixa, Mo., on Saturday. chocolate, classic vanilla, Chelsey’s Each year, the American Brands Coun- Wal-Mart, Campbell’s, Oreo, Subway, It has seen continued growth since cheesecake and a non-dairy, sugar-free cil — comprised of advertising, marketing The Home Depot, FedEx, and the New cofounders and sisters Natasha and selection are among the store’s mainstay and communications leaders — evaluates York Times. Chelsey Nelson opened their first store offerings. A rotation of temporary flavors nominated brands on several criteria, “A great brand becomes an icon, part of a in Tempe, Ariz., in 2008. — ranging from maple bacon donut to including: brand quality, resilience and relationship we reach for, a familiar friend,” Yogurtini now has 19 locations na- pomegranate raspberry — also sporadi- longevity; customer loyalty; market lead- says Lesley Meyer, a director of America’s tionwide, with stores located in Arizona, cally appear on the menu board. ership; and social responsibility. Greatest Brands. “They are pillars of Colorado, Florida, Kansas and Missouri. For more information on Yogurtini, “Being recognized as one of America’s strength and endurance that — through The company attributes its rapid visit www.yogurtini.com. CMN Greatest Brands reflects Land O’Lakes perseverance and creativity — continue rich history of progress and innovation, to capture consumers’ confidence.” CMN Brazi Bites brings Brazilian tradition to U.S. PORTLAND, Ore. — A Portland, Ore.- and yeast-free. They can be served with based company recently has introduced beer, wine, coffee, meats, cheeses, soups, traditional Brazilian cheese bread to spreads and other foods. the U.S. market. Brazi Bites, founded by Flavors include Cheese Blend, Fire- Junea Rocha and her husband Cameron Roasted Jalapeno and Bacon. Brazi Bites MacMullin, was inspired by a popular are available in the freezer section at South American snack and a family various stores throughout Oregon and recipe from Rocha’s childhood in Brazil. Washington. The cheese bread snacks are gluten- For more information, visit free, preservative-free, trans fat-free www.brazibites.com. CMN

For more information circle 37 on the FAST FAX form on page 36. For more information circle 38 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com January 13, 2012 — CHEESE MARKET NEWS® 31 EVENTS Annual meeting for the Central Wisconsin USDA Agricultural Outlook Forum to focus Cheesesemakers & Buttermakers is Feb. 21 on growth, innovation, celebrating 150 years MARSHFIELD, Wis. — The Central to follow. The cost is $20; however, ARLINGTON, Va. —The 2012 USDA agriculture as panelists. Wisconsin Cheesemakers & Butter- admission is free for lifetime members. Agricultural Outlook Forum will be held Additionally, 25 breakout sessions makers Association will hold its an- The event will be held at the Elks Feb. 23-24 at Crystal Gateway Marriott in with more than 80 speakers will focus nual business meeting and banquet Club, 113 E. 2nd St., Marshfield. Arlington, Va. This year’s theme is “Moving on a broad range of topical issues related on Feb. 21. For a registration form, contact Jim Agriculture Forward: USDA — Growing, to agriculture and global food security; The business meeting will begin at Mildbrand, secretary/treasurer, at jim. Innovating, and Celebrating 150 Years.” foreign trade, financial markets and 4 p.m. Social time will be held from [email protected]. Completed USDA Secretary Tom Vilsack is the economic development; conservation; 5:30 to 6:40 p.m., with a banquet meal forms must be returned by Feb. 14. CMN keynote speaker of the 2012 Ag Outlook energy; climate change; food safety; food event. Kathleen Merrigan, USDA deputy hubs; and Cooperative Extension and Line up … line up … line up …line up secretary of agriculture, will give the beginning farmers. The forum also will welcome address, and Joseph Glauber, feature commodity and supply and de- Jan. 15-18, 2012: Dairy Forum Artisan Cheese Symposium, Logan, USDA chief economist, will present mand outlook sessions and luncheons. 2012, La Quinta, Calif. Contact Patrick Utah. Contact Western Dairy Center, the agricultural economic outlook. Vil- Early registration is $375 until Jan. Crossen, IDFA meetings assistant and 435-797-2106, e-mail: westcent@usu. sack will moderate a panel discussion, 23. Registration after Jan. 23 is $425. registrar, 202-220-3524, e-mail: pcros- edu, website: www.usu.edu/westcent. “Agriculture: Visions of the Future,” For more information and to register, [email protected], website: www.idfa.org/ Continued on page 32 a which includes former secretaries of visit www.usda.gov/oce/forum. CMN events--trade-show/interactive-event- calendar. Jan. 17-19, 2012: Professional Dairy Producers of Wisconsin 2012 Managers Academy, Atlanta, Ga. Con- tact Shelly Mayer, Professional Dairy Producers of Wisconsin, 800-947-7379, e-mail: [email protected], website: www. pdpw.org. Jan. 22-24, 2012: National Masti- tis Council Annual Meeting, St. Pete Beach, Fla. Website: http://nmconline. org/annualmeet/2011. Jan. 25, 2012: Buy Local, Buy Wisconsin Workshop — ‘Branding: It’s not just about logos!’ Ashland, Wis. Contact Theresa Feiner, Wisconsin Department of Agriculture, Trade and Consumer Protection, 608-224-5112, e-mail: [email protected], website: datcp.wi.gov/Business/Buy_Lo- cal_Buy_Wisconsin. Jan. 29-30, 2012: North America Pizza & Ice Cream Show, Columbus, Ohio. Contact NSPICS, 800-909-7469, Creating website: http://napics.com. Jan. 30, 2012: Buy Local, Buy Wis- consin Workshop — ‘Branding: It’s not Successful just about logos!’ Viroqua, Wis. Contact Theresa Feiner, Wisconsin Department of Agriculture, Trade and Consumer Pro- Partnerships tection, 608-224-5112, e-mail: theresa. [email protected], website: datcp.wi.gov/ is a Process! Business/Buy_Local_Buy_Wisconsin. Jan. 31-Feb. 2, 2012: HACCP for Dairy & Juice, Ithaca, N.Y. Contact Dairyfood USA has the capabilities to offer you Steve Murphy, Cornell University, 607- products with a full flavor profile, texture and mouth 255-2893, e-mail: [email protected], feel to meet the most discerning pallet. Our customized formulas can website: http://foodscience.cornell.edu. help differentiate your product in the marketplace and help drive sales Feb. 1, 2012: Buy Local, Buy and improve your bottom line. From single serve to 2-lb. cups, cheese Wisconsin Workshop — ‘Branding: wedges or deli links, our commitment to quality will meet or exceed Dairyfood USA offers: It’s not just about logos!’ Oshkosh, your expectations. • Superior Taste Using Natural Wis. Contact Theresa Feiner, Wisconsin Ingredients Department of Agriculture, Trade and PRIVATE LABEL • RETAIL • FOODSERVICE • GIFT PACK • Longer Shelf Life Consumer Protection, 608-224-5112, • Naturally Smoked e-mail: [email protected], web- “Compare the differences ounce for ounce.” • Customized Formulations site: datcp.wi.gov/Business/Buy_Lo- cal_Buy_Wisconsin. • SQF Level 3 Certified Feb. 3, 2012: Buy Local, Buy • Full QA/R&D Department Wisconsin Workshop — ‘Branding: It’s not just about logos!’ Madison, Wis. Contact Theresa Feiner, Wisconsin Call us today for details: Department of Agriculture, Trade and 2819 County Road F • Blue Mounds, WI 53517 Consumer Protection, 608-224-5112, Ph: (608) 437-5598 • Fax: (608) 437-8850 e-mail: [email protected], web- [email protected] www.dairyfoodusa.com site: datcp.wi.gov/Business/Buy_Lo- cal_Buy_Wisconsin. Feb. 7, 2012: Western Dairy Center For more information circle 39 on the FAST FAX form on page 36.

Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 32 CHEESE MARKET NEWS® — January 13, 2012 EVENTS

Line up … line up … line up … line up … line up … line up … line up … line up … line up Continued from page 31 Bates, 509-595-8652, e-mail: cheese- March 5-6, 2012: New York State edu/~creamery/upcoming.htm. [email protected], website: http://public. Cheese Manufacturers’ Association March 14-15, 2012: Dairy Plant Feb. 8-9, 2012: Dairy Plant Food wsu.edu/~creamery/upcoming.htm. Annual Spring Meeting, Syracuse, Food Safety Workshop, Dallas. Contact Safety Workshop, Green Bay, Wis. Feb. 21-24, 2012: Western Dairy N.Y. Contact Janene Lucia, Cornell Paxton Syles, IDFA meetings and edu- Contact Paxton Syles, IDFA meetings Center Cheesemaking II Short Course, University, 607-255-2892, e-mail: jgg3@ cational services coordinator, e-mail: and educational services coordinator, e- Logan, Utah. Contact Western Dairy Cen- cornell.edu. [email protected], website: https://www. mail: [email protected], website: https:// ter, 435-797-2106, e-mail: westcent@usu. March 5-7, 2012: World Champi- idfa.org/events--trade-show/2012-dairy- www.idfa.org/events--trade-show/2012- edu, website: www.usu.edu/westcent. onship Cheese Contest, Madison, Wis. plant-form/. dairy-plant-form/. Feb. 23-24, 2012: USDA Agricul- Contact the Wisconsin Cheese Makers March 20-22, 2012: FDA Labo- Feb. 8-10, 2012: Western Dairy tural Outlook Forum, Arlington, Va. Association, 608-828-4550, website: ratory Course, Ithaca, N.Y. Contact Center Cheesemaking I Short Course, Contact USDA, 877-572-6043, e-mail: www.worldchampioncheese.org. Janene Lucia, Cornell University, 607- Logan, Utah. Contact Western Dairy [email protected], website: March 5-7, 2012: Michigan State 255-2892, e-mail: [email protected], or Center, 435-797-2106, e-mail: west- www.usda.gov/oce/forum/. University Artisan Hand-On Basic Rob Ralyea, Cornell University, 607- [email protected], website: www.usu.edu/ Feb. 25-29, 2012: Sonoma Valley Cheesemaking Workshop, East Lansing, 255-7643, e-mail: [email protected], westcent. Cheese Conference, Sonoma, Calif. Mich. Contact Eileen Gianiodis, 517-432- website: http://foodscience.cornell.edu. Feb. 12-15, 2012: International Contact Sheana Davis, 707-935-7960, e- 1555 ext. 230, e-mail: [email protected]. March 20-23, 2012: Cal Poly Dairy Sweetener Colloquium, Orlando, Fla. mail: [email protected], website: www. edu, website: http://msue.anr.msu.edu/ Products Technology Center Cheese Contact Patrick Crossen, IDFA meetings theepicureanconnection.com. msue/news/item/gouda_news_cheese_ Short Course I, San Luis Obispo, Ca- assistant and registrar, 202-220-3524, Feb. 29, 2012: ZingTrain Seminar: making_workshop_slated. lif. Contact Phillip S. Tong (program), e-mail: [email protected], website: 12 Natural Laws of Business — Rais- March 6-7, 2012: Ice Cream Tech- 805-756-6102, e-mail: ptong@calpoly. www.idfa.org/events--trade-show/ ing Awareness of the ‘Other’ Energy nology Conference, St. Petersburg, Fla. edu, or Laurie Jacobson (registration), interactive-event-calendar. Crisis, Sonoma, Calif. Contact Sheana Contact Patrick Crossen, IDFA meetings 805-305-5056, e-mail: ljacobso@calpoly. Feb. 21, 2012: Central Wisconsin Davis, 707-935-7960, e-mail: sheana@ assistant and registrar, 202-220-3524, edu, website: www.dptc.calpoly.edu. Cheesemakers & Buttermakers As- vom.com, website: www.theepicurean- e-mail: [email protected], website: March 28-29, 2012: Milk Procure- sociation Annual Business Meeting connection.com. www.idfa.org/events--trade-show/ ment Workshop, Rosemont, Ill. Contact & Banquet, Marshfield, Wis. Contact March 1-2, 2012: 14th Annual interactive-event-calendar. Patrick Crossen, IDFA meetings assis- Jim Mildbrand, e-mail: jim.mildbrand@ Dairy Ingredients Symposium, San March 6-8, 2012: WSU Cream- tant and registrar, 202-220-3524, e-mail: gmail.com. Francisco. Contact Laurie Jacobson, Cal ery Advanced Cheesemaking Class, [email protected], website: www.idfa. Feb. 21-23, 2012: WSU Cream- Poly Dairy Products Technology Center, Pullman, Wash. Contact Marc Bates, org/events--trade-show/interactive- ery Basic-Plus Cheesemaking Short 805-305-5056, e-mail: ljacobso@calpoly. 509-595-8652, e-mail: cheeseguy@ event-calendar. Course, Mt. Vernon, Wash. Contact Marc edu, website: www.dptc.calpoly.edu. charter.net, website: http://public.wsu. Continued on page 34 a

For more information circle 40 on the FAST FAX form on page 36. For more information circle 41 on the FAST FAX form on page 36.

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Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 34 CHEESE MARKET NEWS® — January 13, 2012 EVENTS Line up … line up … line up … line up … line up … line up … line up … line up … line up Continued from page 32 April 10-12, 2012: Advanced Cheese April 11-12, 2012: WSU Cream- Contact Patrick Crossen, IDFA meetings Making Workshop, Ithaca, N.Y. Contact ery Pasteurization Workshop, Pull- assistant and registrar, 202-220-3524, April 10-12, 2012: International Janene Lucia, Cornell University, 607- man, Wash. Contact Marc Bates, e-mail: [email protected], website: Cheese Technology Exposition, Mil- 255-2892, e-mail: [email protected], or 509-595-8652, e-mail: cheeseguy@ www.idfa.org/events--trade-show/ waukee, Wis. Contact Wisconsin Cheese Rob Ralyea, Cornell University, 607- charter.net, website: http://public.wsu. interactive-event-calendar. Makers Association, 608-828-4550, 255-7643, e-mail: [email protected], edu/~creamery/upcoming.htm. May 15-16, 2012: Dairy Plant Food website: www.cheeseexpo.org. website: http://foodscience.cornell.edu. April 24-26, 2012: Milk & Cultured Safety Workshop, Denver. Contact Dairy Products Symposium, Kansas Paxton Syles, IDFA meetings and edu- City, Mo. Contact Patrick Crossen, cational services coordinator, e-mail: IDFA meetings assistant and registrar, [email protected], website: https://www. CLASSIFIED 202-220-3524, e-mail: pcrosson@idfa. idfa.org/events--trade-show/2012-dairy- org, website: www.idfa.org/events-- plant-form/. ADVERTISING trade-show/interactive-event-calendar. May 16-18, 2012: Western Dairy April 24-26, 2012: Advanced Center HACCP Workshop, Logan, Cheese Making Workshop, Ithaca, Utah. Contact Western Dairy Center, • HELP WANTED 7 • MARKETING 10 N.Y. Contact Janene Lucia, Cornell 435-797-2106, e-mail: westcent@usu. University, 607-255-2892, e-mail: edu, website: www.usu.edu/westcent. [email protected], or Steve Murphy, May 14-17, 2012: 3-A Sanitary • MISCELLANEOUS 11 Cornell University, 607-255-2893, Standards Inc. (3-A SSI) Educa- e-mail: [email protected], website: tion Program and Annual Meeting, Help Wanted CHEESE/DAIRY 12 http://foodscience.cornell.edu. Milwaukee. Contact Tim Rugh, 3-A SSI Milk Product Buyer Consultant • April 29-May 1, 2012: ADPI/ABI executive director, 703-790-0295, fax: Annual Conference, Chicago. Website: 703-761-6284, e-mail: [email protected], DairyVisor, Inc. provides risk management consulting services to the dairy industry. We www.adpi.org. website: www.3-a.org. are looking for a high caliber professional to May 5-8, 2012: National Restau- May 15-17, 2012: Basic Cultured hire as a “ Procurement Consultant”. rant Association Hotel-Motel Show, Products Workshop, Ithaca, N.Y. Con- Position Requirements: Chicago. Contact the National Restau- tact Janene Lucia, Cornell University, Trading experience in milk products and/ or futures market. rant Association Convention Office, 312- 607-255-2892, e-mail: jgg3@cornell. Ability to work with upper management 853-2525, website: www.restaurant.org. edu, or Rob Ralyea, Cornell University, to identify trading benchmarks. May 7-11, 2012: FDA Advanced 607-255-7643, e-mail: rdr10@cornell. Good communication, writing skills, Dairy Processing Workshop, Ithaca, edu, website: http://foodscience.cor- analytical skills, and attention to detail. BIG REWARD OFFERED N.Y. Contact Janene Lucia, Cornell nell.edu. Proficiency in MS Office programs. FOR YOUR... The ability to acquire a Series III brokers University, 607-255-2892, e-mail: jgg3@ May 21-22, 2012: Western Dairy license. • Cheese Trim • Cheese Fines cornell.edu, or Rob Ralyea, Cor- Center Advanced Sanitation Work- This is a great opportunity for an aggressive • #1 and Undergrades nell University, 607-255-7643, e-mail: shop, Logan, Utah. Contact Western entrepreneurial spirited individual who enjoys • Close Coded Products [email protected], website: http:// Dairy Center, 435-797-2106, e-mail: trading and analyzing markets. This position • Natural, Processed, will work with mid sized regional based con- foodscience.cornell.edu. [email protected], website: www.usu. sumptive milk product buyers to assist in the Imitation or Flavored physical procurement of milk product needs, May 14-15, 2012: Western Dairy edu/westcent. pricing negotiations with manufacturers, com- Call Dean, Eric or Jesse: Center Quality Control Workshop May 23-25, 2012: Western Dairy municating market risks and opportunities, and handling of futures/options trading activity. (877) 914-5400 (GMP), Logan, Utah. Contact Western Center Employee Based Food Safety Some travel is required. This position offers very competitive compensation. Dairy Center, 435-797-2106, e-mail: Workshop, Logan, Utah. Contact West- [email protected], website: www.usu. ern Dairy Center, 435-797-2106, e-mail: Please contact Joe Spader: 320-634-3771 edu/westcent. [email protected], website: www.usu. [email protected] May 15-16, 2012: Dairy Accounting edu/westcent. www.dairyvisor.com & Finance Workshop, Rosemont, Ill. Continued on page 35 a

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Line up … line up … line up … line up … Obituaries Continued from page 34 July 17-19, 2012: Certified Milk Inspectors School, Ithaca, N.Y. Contact May 30-31, 2012: Western Dairy Janene Lucia, Cornell University, 607- Frank L. Wing Center Statistical Process Control 255-2892, e-mail: [email protected], or Workshop, Logan, Utah. Contact West- Steve Murphy, Cornell University, 607- MADISON, Wis. — Frank L. Wing, for- ment of Agriculture as a radio supervisor ern Dairy Center, 435-797-2106, e-mail: 255-2893, e-mail: [email protected], mer radio supervisor with the Wisconsin in 1949. In this capacity, he conducted [email protected], website: www.usu. website: http://foodscience.cornell.edu. Department of Agriculture and direc- a morning farm program over the state edu/westcent. July 24-25, 2012: Dairy Plant Food tor of commodities with the Wisconsin radio network. May 30-31, 2012: IDFA Dairy Safety Workshop, Los Angeles. Contact Farm Bureau Federation, died Dec. 31. In 1955, Wing joined the Wisconsin Sustainability Symposium, Chicago. Paxton Syles, IDFA meetings and edu- He was 89. Farm Bureau Federation, where he Contact Patrick Crossen, IDFA meetings cational services coordinator, e-mail: Born and raised on a dairy farm in worked as director of commodities. assistant and registrar, 202-220-3524, [email protected], website: https://www. Sauk County, Wis., Wing studied agricul- He was preceded in death by his e-mail: [email protected], website: idfa.org/events--trade-show/2012-dairy- tural economics and journalism at the daughter Debra Russell, son Timothy, www.idfa.org/events--trade-show/ plant-form/. University of Wisconsin-Madison. His parents Clarence and Mary, and three interactive-event-calendar. Sept. 11-14, 2012: Cal Poly Dairy studies were cut short by three years siblings. June 5-7, 2012: Western Dairy Science and Technology Basics for the of service in the U.S. Air Force during Wing is survived by his wife Alice, Center SQF Workshop, Logan, Utah. Farmstead/Artisan Cheesemaker, San World War II. He was stationed in Spain son Randall, daughter Jane Stam, Contact Western Dairy Center, 435- Luis Obispo, Calif. Contact Phillip S. and Guam. seven grandchildren and seven great- 797-2106, e-mail: [email protected], Tong (program), 805-756-6102, e-mail: Wing joined the Wisconsin Depart- grandchildren. CMN website: www.usu.edu/westcent. [email protected], or Laurie Jacobson June 10-12, 2012: IDDBA Dairy- (registration), 805-305-5056, e-mail: Deli-Bake, New Orleans. Contact [email protected], website: www. Marjory E. Palmiter IDDBA, 608-310-5000, website: www. dptc.calpoly.edu. iddba.org. October 2012 (dates TBD): Cal MADISON, Wis. — Marjory E. Palmiter, gree in literature from the University June 20-21, 2012: IDFA Washing- Poly Dairy Technology 101, San who owned the Cheese Reporter with of Wisconsin-Madison in 1950. ton Conference, Washington. Contact Luis Obispo, Calif. Contact Phillip husband Harry from 1964 to 1989, died Palmiter was preceded in death Patrick Crossen, IDFA meetings assis- S. Tong (program), 805-756-6102, e- on Dec. 19. She was 88. by her husband Harry and brother tant and registrar, 202-220-3524, e-mail: mail: [email protected], or Laurie Palmiter was born in Edgerton, Donald. [email protected], website: www.idfa. Jacobson (registration), 805-305- Wis., and graduated from Edgerton She is survived by daughter Lynn org/events--trade-show/interactive- 5056, e-mail: [email protected], High School in 1941. She studied and Serack (Kenneth), son Steven Palmiter event-calendar. website: www.dptc.calpoly.edu. CMN taught English, earning a master’s de- (Diane) and a niece and nephews. CMN

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PARK CHEESE COMPANY, INC. P.O. Box 1499, Fond du Lac, WI 54936-1499 Toll Free: 1-800-752-PARK • Tel: 920-923-8484 Fax: 920-923-8485 • www.parkcheese.com

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Reprinted with permission from the Jan. 13, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 36 CHEESE MARKET NEWS® — January 13, 2012 PEOPLE

Comings and goings … comings and goings Graziano da Silva is new director-general Sara Lee Corp., Utrecht, Nether- at the business since age 14. Upon gradu- of UN’s Food and Agriculture Organization lands, recently announced the appoint- ation from the University of St. Thomas ROME — José Graziano da Silva has the Caribbean between 2006 and 2011. ment of Ingrid Baron to chief marketing in 1992, he moved to Idaho to continue become the new director-general of He holds a bachelor’s degree in officer ofCoffeeCo. , once the company his involvement with the business. In the Food and Agriculture Organization agronomy and a master’s degree in is spun-off from Sara Lee in the first 1995, he became the manager of Jerome (FAO) of the United Nations. He succeeds rural economics and sociology from quarter of 2012. As senior marketing Cheese Company. In 2000, Davis was Jacques Diouf of Senegal, who held the the University of São Paulo and a Ph.D. executive, Baron will be in charge of named chief operating officer for all post from 1994 to 2011. Graziano da Silva, in economic sciences from the State driving the innovation portfolio, brand Davisco manufacturing operations. who is Brazilian and Italian, is the eight University of Campinas. Additionally, he strategy and marketing. An industrial Stonyfield Organic Dairy, Lon- person to head FAO and his term runs has two post-doctorate degrees in Latin designer by background, Baron joined donderry, N.H., has named Walt Freese from January 2012 through July 31, 2015. American Studies (University College Sara Lee from the design agency IDEO. president and CEO of the company. Graziano da Silva was responsible of London) and Environmental Studies Davisco Foods International Inc., Freese, a former CEO of Ben & Jerry’s for leading the design and implementa- (University of California Santa Cruz). Le Sueur, Minn., has named Jon Davis and president of Celestial Seasonings, tion of Brazil’s successful “Zero Hunger” The new director-general is pushing president and CEO effective Jan. 1. replaces former Stonyfield CEO Gary program in 2003, and prior to being for a renewed focus on food security, of- Davis succeeds his father Mark and Hirshberg, who is a cofounder of the elected to FAO’s top post, he was FAO fering to scale up FAO support available grandfather Stanley as CEO of Davisco company. Hirshberg will remain a Stony- assistant director-general and regional to low-income and food-deficit countries, Foods International. Davis has worked field chairman and share holder. CMN representative for Latin America and especially those facing protracted crises. “We will create teams that draw together the organization’s skills in policy advice, investment planning, resource mobilization, emergency response and sustainable development,” Graziano da Silva says. “Hunger eradication should not be separated from responses to other global challenges, such as reviving national economies, protecting natural resources from degradation and mitigat- ing and adapting to climate change,” he adds. As FAO director general, Gra- ziano da Silva says he will aim for the eradication of hunger, sustainable food production and consumption, greater fairness in global food management, conclusion of FAO’s organi- zational reform to improve efficiency, transparency and accountability, and expansion of partnerships. CMN

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