Volume 33 March 15, 2013 Number 8
Scan this code for breaking Pizza, dairy industries work news and the latest markets! to provide healthier options
By Alyssa Sowerwine proprietary 2,000-respondent eat pizza, a level of penetration spokesperson for the Academy pizza survey commissioned that Morris says both shows of Nutrition and Dietetics. INSIDE MADISON, Wis. — While pizza exclusively for the report. how many people enjoy pizza “When you look at pizza, you is still easily one of Americans’ Packaged Facts’ “Pizza at and also suggests difficulty have to look at portion sizes,” ✦ Guest column: favorite foods, increasing Foodservice and Retail” report in growing a commoditized she says. “A slice of pizza with ‘Peeling back the layers of awareness and concern around projects U.S. frozen and refrig- market in the face of healthy a salad and a glass of milk is a international foodservice.’ obesity, sodium intake and erated pizza sales to register eating headwinds. great meal.” For details, see page 4. general healthy eating could sales of $4.91 billion in 2012, The report says the mes- Sbarro LLC, Melville, N.Y., prove challenging for a food down 0.9 percent from 2011. It sage to pizza purveyors is which typically offers its pizza ✦ Madison Lane to represent largely viewed as “indulgent.” also forecasts U.S. frozen and clear: enhance the overall in a by-the-slice format, re- Vermont Farmstead A recent “Pizza at Foodser- refrigerated pizza 2011-2014 healthfulness of pizza, at least cently introduced a new Sbarro Cheese in Northwest. vice and Retail” report released compound annual growth of incrementally, and experiment Skinny Slice, a 270-calorie slice For details, see page 14. by market researcher Packaged -0.1 percent, with one reason with options providing more of pizza topped with roasted ✦ Dairy researchers look at Facts provides analysis of con- for the drop related to health. clear-cut healthfulness without red and green bell peppers, freezing, other technologies sumer demographics, attitudes “Our survey results suggest sacrifi cing taste. portabella mushrooms, carmel- to extend cheese shelf life. and behaviors as they relate to a clear trend toward healthier Fortunately for the pizza ized onions and a sprinkling the pizza industry, derived from options and home-based cost industry and its fans, pizza can of Mozzarella and Pecorino For details, see page 17. the 2007, 2008, 2009, 2010, 2011 savings at the expense of pizza,” fi t into a balanced, healthy diet Romano cheeses. ✦ Survey: U.S. pizza market and 2012 Experian Simmons Na- says David Morris, Packaged and provide many nutrients “We created the Skinny tops $40 billion; 97 tional Consumer Surveys. The Facts report author. “When such as calcium, protein and Slice as a delicious way to help percent enjoy pizza. report also includes analysis asked about 17 different foods fi ber, provided it is consumed in our guests stick to their New For details, see page 22. of Packaged Facts’ August 2012 and food types, consumers moderation, says the American Year’s resolutions and still get are more likely to be ‘eating Pizza Community (APC), a coali- their fi x of authentic Italian more’ of those with stronger tion of the nation’s largest pizza pizza done the Sbarro way,” general health attributes and companies, small business fran- says Jim Greco, CEO, Sbarro. Marieke Mature Gouda wins with home-based cost savings. chise owners, regional chains, He says the product is the latest Unfortunately for pizza purvey- suppliers and other entities that in a series of menu innovations U.S. Championship Contest ors, consumers are less likely to make up the U.S. pizza industry. as Sbarro continues to provide be eating more pizza, whether it APC notes tips for consum- more options to its customers. GREEN BAY, Wis. — Marieke Penterman of Holland’s Family Cheese, is restaurant pizza, frozen pizza ers to choose a healthier pizza, Beauvais notes that pizza Thorp, Wis., won the 2013 U.S. Championship Cheese Contest top or fresh/refrigerated pizza.” including opting for thin crust, is a convenient food that is award for her Marieke Mature Gouda, aged 6-9 months. Her Gouda The report also cites com- reduced-fat cheese, lots of satisfying, and there is good scored 98.31 out of a possible 100 points in the fi nal round of judging petition from limited-service veggies, lower-fat meats and nutrition potential based on Wednesday evening, when judges re-evaluated the top 16 cheeses to takeout and delivery options perhaps most important — the toppings that are chosen. determine the overall champion. as a roadblock to boosting consuming in moderation. Beauvais says pizza makers While this is Penterman’s fi rst U.S. Championship title, it is not refrigerated and frozen pizza Portion control is key with and restaurants have the oppor- her fi rst time on the podium. In the 2011 U.S. Championship Cheese sales, as well as the fact that pizza, says Debbi Beauvais, tunity to increase marketing of Contest, Penterman’s Aged Gouda came in second runner-up overall. roughly 97 percent of adults a registered dietitian and Turn to OPTIONS, page 7 a “People were asking me for words, and I was thinking all night about it, but I still haven’t found the right words to describe this feeling,” Penterman says. “I know if it wasn’t for our team, we wouldn’t be where we all are right now,” she adds. “Everyone has put so much dedication into their As pizza grows in Asia, so Pizza gurus open work. We love what we’re doing, and I think that shows in our product.” School of Pizzeria Spring Brook Farm/Farms For City Kids Foundation of Reading, does demand for cheese Management Vt., received fi rst runner-up for its Tarentaise, a semi-hard Alpine By Rena Archwamety cheese that scored 97.89 in the championship round. By Aaron Martin Team Cracker Barrel Natural Cheese from Agropur Weyauwega for MADISON, Wis. — Asia is a key market for export opportunities Kraft Foods, Glenview, Ill., received a score of 97.88 for its Medium MADISON, Wis. — The for the U.S. dairy industry, and growth in the region’s foodservice Cheddar, earning the team second runner-up honors. last couple years have been and pizza sector have contributed to a rising demand for cheese. In addition to the top three, the other fi nalists in championship diffi cult for many indepen- U.S. chains such as Pizza Hut and Domino’s Pizza continue to round of 16 cheeses included: Pat Doell, Agropur, Luxemburg, Wis., dent pizzeria operators who expand in Asian markets. Pizza Hut had 826 casual dining res- Low Moisture Mozzarella Cheese, Whole Milk; Jeffrey Helm, Middle- have struggled to make ends taurants in China as of the fourth quarter of 2012, a 32 percent fi eld Cheese, Middlefi eld, Ohio, Baby Swiss; Dave Buholzer, Klond- meet through an economic increase from the same quarter of 2011, according to parent ike Cheese, Monroe, Wis., Dill Havarti; Walter Hartwig, Zimmerman recession and the rising company Yum! Brands’ most recent fi nancial report. Cheese Inc., South Wayne, Wis., Muenster; Holland’s Family Cheese cost of cheese and other Domino’s Pizza says it has experienced a steady “up” throughout Team, Holland’s Family Cheese, Thorp, Wis., Gouda Foenegreek; ingredients. Those factors the years in its Asia-Pacifi c region. Its largest and fastest-growing Bruce Willis, Burnett Dairy Co-op, Grantsburg, Wis., Alpha’s Morn- contributed to 772 inde- market there is India, with 565 stores, followed by Australia, ing Sun with Rosemary; John Pitman, Mill Creek Cheese, Arena, pendent pizzerias going out South Korea and Japan. a Turn to CONTEST, page 24 Turn to ASIA, page 10 a Turn to SCHOOL, page 12 a 2 CHEESE MARKET NEWS® — March 15, 2013 MARKET INDICATORS
Chicago Mercantile Exchange CHEESE FUTURES for the week ended March 14, 2013 Cash prices for the week ended March 15, 2013 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday March 11 March 12 March 13 March 14 March 15 Fri., March 8** Mon., March 11 Tues., March 12 Wed., March 13 Thurs., March 14 MAR13 1.646 1,160 1.646 1,160 1.640 1,135 1.636 1,137 1.642 1,135 Cheese Barrels APR13 1.684 905 1.681 904 1.675 936 1.661 970 1.680 1,028 Price $1.5825 $1.5825 $1.5875 $1.5900 $1.5900 MAY13 1.774 639 1.764 647 1.744 653 1.731 651 1.755 688 Change +1/4 NC +1/2 +1/4 NC JUN13 1.800 506 1.803 502 1.783 509 1.777 510 1.806 560 JUL13 1.830 401 1.832 401 1.832 402 1.829 402 1.842 410 Cheese 40-lb. block AUG13 1.856 306 1.864 313 1.864 313 1.858 323 1.865 340 Price $1.6025 $1.6025 SEP13 1.860 274 1.870 279 1.869 279 1.852 289 1.870 316 $1.6000 $1.6000 $1.6100 OCT13 1.838 280 1.847 280 1.847 280 1.842 280 1.850 304 Change +1/4 NC -1/4 NC +1 NOV13 1.813 327 1.818 327 1.818 327 1.818 327 1.825 350 DEC13 1.795 314 1.795 314 1.795 314 1.795 314 1.798 315 Weekly average (March 11-15): Barrels: $1.5865(+.0270); 40-lb. Blocks: $1.6030(+.0310). Total Contracts Traded/ Weekly ave. one year ago (March 12-16, 2012): Barrels: $1.5555; 40-lb. Blocks: $1.5345. Open Interest 89/5,112 41/5,127 159/5,148 110/5,203 539/5,446 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Extra Grade NDM *Numbers are preliminary. Price $1.5600 $1.5600 $1.5600 $1.5600 $1.5600 Change NC NC NC NC NC Grade A NDM DRY WHEY FUTURES for the week ended March 14, 2013 Price $1.4975 $1.4975 $1.4975 $1.4975 $1.5000 (Listings for each day by month, settling price and open interest)
Change NC NC NC NC +1/4 Fri., March 8** Mon., March 11 Tues., March 12 Wed., March 13 Thurs., March 14 Weekly average (March 11-15): Extra Grade: $1.5600(NC); Grade A: $1.4980(+.0005). MAR13 61.95 303 61.95 303 61.95 303 61.95 303 61.00 302 APR13 58.25 267 58.50 267 58.48 271 58.50 265 57.95 263 Grade AA Butter MAY13 55.25 207 55.00 209 55.00 212 55.00 227 54.50 222 $1.6300 $1.6300 $1.6300 $1.6400 $1.6550 JUN13 55.25 196 54.75 196 54.75 201 54.75 201 53.98 201 Price JUL13 55.25 104 54.90 110 54.75 110 54.25 111 54.10 112 Change NC NC NC +1 +1 1/2 AUG13 55.98 100 54.50 106 54.50 106 54.00 106 54.00 105 SEP13 55.00 101 54.25 105 54.25 105 54.00 102 54.00 100 Weekly average (March 11-15): Grade AA: $1.6370(+.0295). OCT13 54.75 95 54.00 96 54.00 96 53.75 96 53.75 96 Class II Cream (Major Northeast Cities): $1.8486(+.1649)–$1.9612(+.1528). NOV13 54.25 98 53.75 101 53.75 101 53.75 102 53.75 102 DEC 13 53.25 101 53.00 95 53.00 95 52.30 94 52.33 94 Total Contracts Traded/ Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090. Open Interest 27/1,572 58/1,588 24/1,600 68/1,607 51/1,597 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. **Numbers are preliminary.
March 11, 2013 Weekly Cold Storage Holdings RETAIL PRICES (Consumer Price Index*) Percent change versus On hand Week Change since March 1 Last Year February 2013 1 mo. 6 mo. 1 year 2 years Monday Change Pounds Percent Pounds Change Cheese & related products 223.823 +0.0 +2.1 -1.1 +8.8 Butter 12,364 -54 -17 NC +3,588 8,776 Dairy & related products Cheese 115,799 -751 -935 -1 135,890 -20,091 219.526 -0.4 +2.3 +0.1 +7.9 All Food 236.301 -0.0 +0.9 +1.6 +5.6 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the *Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100. trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.)
Dry Products* March 15, 2013 CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test) NONFAT DRY MILK YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC Central & East: low/medium heat $1.4000(-3)-$1.6325(-2); 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 mostly $1.4400(-3)-$1.5800. 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 high heat $1.6250(-1/2)-$1.6725(-2 1/4). 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 West: low/medium heat $1.4200-$1.5900(-2 1/4); 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 mostly $1.4500-$1.5250(-1). 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 high heat $1.5300(-1 1/2)-$1.6700(-1/2). 2012 17.05 16.06 15.72 15.72 15.23 15.63 16.68 17.73 19.00 21.02 20.83 18.66 Calif. manufacturing plants: extra grade/grade A weighted ave. $1.5159(-.0129) 2013 18.14 17.25 based on 6,966,964 lbs. Sales to CCC: 0 lbs.
WHOLE MILK POWDER (National): $1.6400-$1.7900(+1). STAFF SUBSCRIPTION INFORMATION Susan Quarne, 3XEOLVKHU &KHHVH0DUNHW1HZV3XEOLFDWLRQ ,661 EDIBLE LACTOSE (PH 608/831-6002; FAX 608/831-1004) LVSXEOLVKHGZHHNO\E\4XDUQH3XEOLVKLQJ//& (FOB)Central and West: $.4500(+5)-$.8500(-1); mostly $.6200(-1)-$.7500(-1). e-mail: [email protected] 6LJQDWXUH'ULYH0LGGOHWRQ:, 3KRQH Kate Sander, (GLWRULDO'LUHFWRU )$;3HULRGLFDOVSRVWDJHSDLGDW0DGLVRQ:, (PH 509/962-4026; FAX 509/962-4027) &LUFXODWLRQUHFRUGVDUHPDLQWDLQHGE\4XDUQH3XEOLVKLQJ//& 6LJQDWXUH'ULYH0LGGOHWRQ:,POSTMASTER: DRY WHEY e-mail: [email protected] Send address changes to Cheese Market News®, Subscriber Central: nonhygroscopic $.5100-$.6750(+1/2); Alyssa Sowerwine, 6HQLRU(GLWRU Services, P. O. Box 628254, Middleton, WI 53562; Form mostly $.5200(-1)-$.5900(-2). (PH 608/288-9090; FAX 608/288-9093) 3579 requested; or call direct at 608/831-6002.$OOULJKWV West: nonhygroscopic $.5100-$.6550(+1/2); e-mail: [email protected] UHVHUYHGXQGHUWKH8QLWHG6WDWHV,QWHUQDWLRQDODQG3DQ$PHULFDQ Rena Archwamety, 1HZV:HE(GLWRU mostly $.5300-$.5925(-1/4). &RS\ULJKW &RQYHQWLRQV 1R SDUW RI WKLV SXEOLFDWLRQ PD\ EH (FOB) Northeast: extra grade/grade A $.4900(-3)-$.6750. (PH 608/288-9090; FAX 608/288-9093) UHSURGXFHGVWRUHGLQDUHWULHYDOV\VWHPRUWUDQVPLWWHGLQDQ\ e-mail: [email protected] IRUP RU E\ DQ\ PHDQV PHFKDQLFDO SKRWRFRS\LQJ HOHFWURQLF Aaron Martin, 1HZV(GLWRU UHFRUGLQJRURWKHUZLVHZLWKRXWWKHSULRUZULWWHQSHUPLVVLRQRI ANIMAL FEED (Central): Whey spray milk replacer $.4200(-2)-$.5700(-1). (PH 608/288-9090; FAX 608/288-9093) 4XDUQH 3XEOLVKLQJ //& 2SLQLRQV H[SUHVVHG LQ DUWLFOHV DUH e-mail: [email protected] WKRVH RI WKH DXWKRUV DQG GR QRW QHFHVVDULO\ UHÁHFW WKRVH RI 4XDUQH 3XEOLVKLQJ //& GED &KHHVH 0DUNHW 1HZV &KHHVH WHEY PROTEIN CONCENTRATE (34 percent): $1.1200(-3)-$1.2600(-2); REGULAR CONTRIBUTORS 0DUNHW1HZVGRHVQRWHQGRUVHWKHSURGXFWVRIDQ\DGYHUWLVHU mostly $1.1800-$1.2400(-1). John Umhoefer, Downes-O'Neill LLC, International Dairy DQGGRHVQRWDVVXPHDQGKHUHE\GLVFODLPVDQ\OLDELOLW\WRDQ\ Foods Association, National Milk Producers Federation SHUVRQIRUDQ\ORVVRUGDPDJHFDXVHGE\HUURUVRURPLVVLRQVLQ WKHPDWHULDOFRQWDLQHGKHUHLQUHJDUGOHVVRIZKHWKHUVXFKHUURUV DRY BUTTERMILK SUBSCRIPTIONS & BUSINESS STAFF UHVXOWIURPQHJOLJHQFHDFFLGHQWRUDQ\RWKHUFDXVHZKDWVRHYHU Subscription/advertising rates available upon request (FOB)Central & East: $1.2900(-6)-$1.4300(-2). &RS\ULJKWE\4XDUQH3XEOLVKLQJ//& (FOB) West: $1.3200(+2)-$1.4200(-1 3/4); mostly $1.3500-$1.4100(-2). Contact: Susan Quarne - Publisher Subscriptions:IRU86VHFRQGFODVVGHOLYHU\ P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG,QWHU PHONE 608/831-6002 • FAX 608/831-1004 QDWLRQDOUDWHWRDOORWKHUV3ULQWHGLQ86$ CASEIN: Rennet $3.9000-$4.6000; Acid $4.5000-$4.8500.
WEBSITE: www.cheesemarketnews.com *Source: USDA’s Dairy Market News
DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. March 15, 2013 — CHEESE MARKET NEWS® 3 NEWS/BUSINESS MARKET INDICATORS
Dairy Council of California launches website SACRAMENTO, Calif. — To increase Anderson-Wise adds that along awareness of all of its nutrition with providing consumers access www.cheeseshredder.com education offerings across multiple to healthy recipes, meal ideas and audiences as well as the health ben- healthy eating suggestions, the web- efi ts of milk and milk products, Dairy site serves as an expert resource on Council of California has launched milk and dairy products and showcases HealthyEating.org. the dairy industry’s commitment and Combining the best features, ma- contribution to community health. terials and tools of its two previous “All of the online resources not websites — DairyCouncilofCA.org and only help Dairy Council of California MealsMatter.org — Dairy Council of expand its efforts to improve eating California says it has created an online habits and teach consumers to include destination where families can learn to milk and milk products in their diets, improve eating habits and understand but they also provide dairy producers the benefi ts of consuming milk and milk and processors with tools to download products; teachers can order nutrition and share in their own outreach ef- For more information please visit www.cheeseshredder.com education materials; health profession- forts, including farm and facility tours, als can fi nd nutrition information for community events, or even training patients; and members of the dairy employees,” Anderson-Wise says. CME FUTURES for the week ended March 14, 2013 industry can access and download help- Available resources include con- Class III Milk ful tools to use and share with others. sumer-friendly handouts and tip Fri., March 8** Mon., March 11 Tues., March 12 Wed., March 13 Thurs., March 14 “We completely revamped our web sheets for both students and adults MAR13 17.03 3,492 17.05 3,468 16.99 3,447 16.96 3,454 16.95 3,436 presence to make our materials and (in English and Spanish) covering APR13 17.20 3,631 17.12 3,642 17.07 3,722 17.00 3,762 17.16 3,771 other tools available in one location, anything from basic milk facts to MAY13 17.80 2,722 17.73 2,737 17.59 2,816 17.48 2,813 17.65 2,807 JUN13 18.20 2,020 18.14 2,034 17.99 2,061 17.88 2,106 18.11 2,111 and better highlight and provide ac- how milk gets from cow to container. JUL13 18.51 1,646 18.49 1,654 18.38 1,692 18.34 1,704 18.53 1,736 cess to our milk-positive nutrition All resources can be found in the AUG13 18.77 1,613 18.74 1,645 18.64 1,665 18.56 1,684 18.70 1,703 information,” says Tammy Anderson- industry section at HealthyEating. SEP13 18.80 1,357 18.77 1,361 18.71 1,393 18.65 1,403 18.70 1,396 OCT13 18.58 1,149 18.55 1,156 18.51 1,162 18.44 1,166 18.51 1,171 Wise, Dairy Council of California org/Community-Resources. Produc- NOV13 18.32 1,132 18.30 1,138 18.22 1,149 18.24 1,170 18.32 1,178 CEO. “At the same time, we share ers and processors also can direct DEC13 18.06 1,060 18.06 1,061 18.00 1,070 18.01 1,094 18.03 1,104 our nutrition philosophy of balanced consumers to the site’s interactive JAN14 17.80 179 17.80 191 17.72 200 17.73 202 17.80 212 FEB14 17.62 110 17.62 120 17.60 124 17.60 128 17.60 132 eating while demonstrating the value tools, including Healthy Eating My MAR14 17.45 36 17.45 37 17.45 41 17.45 43 17.49 45 of milk and its irreplaceable package Way that customizes eating plans APR 14 17.30 10 17.30 10 17.30 10 17.30 10 17.30 10 of nutrients.” based on personalized needs. CMN MAY 14 17.05 3 17.05 3 17.05 3 17.05 3 17.05 4 JUN 14 16.75 4 16.75 4 16.75 4 16.75 4 16.75 4 Total Contracts Traded/ Open Interest 805/20,164 713/20,261 896/20,559 1,132/20,746 872/20,820 Class IV Milk International Dairy Markets March 15, 2013 Fri., March 8** Mon., March 11 Tues., March 12 Wed., March 13 Thurs., March 14 Western Europe MAR13 17.70 215 17.70 215 17.70 215 17.75 215 17.75 215 Butter: 82 percent butterfat $4,200(+100)-$4,500(+50). APR13 18.15 278 18.15 278 18.15 278 18.15 279 18.15 281 MAY13 18.40 242 18.40 249 18.38 249 18.38 249 18.38 249 Butteroil: 99 percent butterfat $4,800(+100)-$5,200. JUN13 18.45 185 18.50 185 18.45 193 18.45 193 18.45 193 Skim Milk Powder: 1.25 percent butterfat $3,375-$3,700. JUL13 18.50 79 18.50 79 18.50 80 18.50 80 18.50 80 Whole Milk Powder: 26 percent butterfat $3,900(+100)-$4,300(+200). AUG13 18.50 83 18.50 83 18.50 89 18.50 89 18.50 89 SEP13 18.48 73 18.50 76 18.50 76 18.50 76 18.50 77 Whey Powder: Nonhygroscopic $1,150(+25)-$1,400(+50). OCT13 18.45 89 18.45 89 18.45 90 18.45 90 18.45 90 NOV13 18.45 88 18.45 88 18.45 88 18.48 111 18.53 112 Oceania DEC13 18.25 99 18.25 99 18.25 99 18.23 105 18.23 106 Butter: 82 percent butterfat $3,800(+400)-$4,200(+300). Total Contracts Traded/ Cheddar Cheese: 39 percent maximum moisture $3,950(+50)-$4,250(+50). Open Interest 70/1,431 18/1,441 27/1,457 48/1,487 11/1,492 Skim Milk Powder: 1.25 percent butterfat $3,700(+300)-$4,200(+400). Cash-Settled NDM Whole Milk Powder: 26 percent butterfat $3,800(+450)-$4,400(+550). Fri., March 8** Mon., March 11 Tues., March 12 Wed., March 13 Thurs., March 14
* Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert MAR 13 153.25 156 154.00 157 154.00 157 154.00 157 153.75 158 256 to price per pound: divide price by 2,204.6 pounds. APR13 154.00 253 154.00 256 154.00 154.00 256 153.75 261 MAY13 154.10 193 155.00 197 155.00 199 155.00 199 155.00 199 JUN13 155.15 215 156.00 215 156.00 215 156.00 213 156.00 213 JULY13 155.00 101 155.20 101 155.20 101 155.50 101 155.75 101 AUG 13 154.75 81 154.75 81 154.75 81 154.75 81 154.75 81 National Dairy Products Sales Report SEP 13 155.00 38 155.00 39 155.00 39 155.00 39 155.25 39 OCT13 154.50 29 154.50 29 154.50 29 154.50 29 154.75 29 For the week ended: 3/9/13 3/2/13 2/23/13 2/16/13 NOV 13 155.00 30 155.00 30 155.00 30 154.75 39 154.75 41 DEC 13 154.50 33 154.50 33 154.50 33 154.00 36 154.25 36 Cheese 40-lb. Blocks: Total Contracts Traded/ Average price1 $1.6446 *$1.6610 $1.6620 *$1.6589 Open Interest 15/1,129 22/1,138 9/1,140 24/1,150 11/1,158 Sales volume2 10,196,841 *10,812,824 12,189,255 *8,986,453 Cash-Settled Butter Cheese 500-lb. Barrels: Average price1 $1.7080 $1.7319 $1.7081 $1.6681 Fri., March 8** Mon., March 11 Tues., March 12 Wed., March 13 Thurs., March 14 Adj. price to 38% moisture $1.6245 $1.6503 $1.6289 $1.5902 MAR13 159.00 422 159.00 422 159.03 422 159.03 422 159.03 422 APR13 165.83 381 166.00 383 166.00 383 167.00 386 168.53 384 2 9,630,487 9,920,621 10,288,693 10,681,725 Sales volume MAY 13 168.10 404 168.75 406 168.78 409 169.50 412 171.98 417 Moisture content 34.81 34.93 34.99 34.96 JUN13 169.98 386 170.25 389 169.90 389 170.03 394 172.50 401 Butter: JUL13 172.15 389 172.13 399 172.13 399 171.98 403 173.00 415 Average price1 $1.5764 $1.5935 $1.5793 *$1.5626 AUG13 172.15 443 172.15 447 172.15 455 172.10 455 172.98 465 413 Sales volume2 4,112,307 4,144,723 4,447,018 4,454,769 SEP13 174.03 173.00 414 173.00 419 172.90 419 174.75 428 OCT13 174.50 440 173.50 443 173.50 443 173.45 443 173.45 443 Nonfat Dry Milk: NOV13 175.75 267 175.00 273 175.00 284 174.95 298 175.00 300 Average price1 $1.5304 $1.5510 *$1.5746 $1.5577 DEC13 171.00 161 170.00 162 171.00 170 171.00 171 171.00 173 Sales volume2 16,442,542 *24,135,399 *15,306,066 16,018,694 Total Contracts Traded/ Dry Whey: Open Interest 25/3,706 49/3,738 63/3,773 47/3,803 73/3,848 Average price1 $0.6080 *$0.6350 $0.6302 $0.6342 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Sales volume2 7,554,079 *7,391,166 7,948,290 7,125,889 **Numbers are preliminary.
*/Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Reported in pounds. More information is available by calling AMS at 202-720-4392.
DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. 4 CHEESE MARKET NEWS® — March 15, 2013 EXPORT TOOL KIT CMN Exclusive!
outlets in 18 states in Mexico, using cream cheese and breads made with cheese in breakfast items and U.S. and cheddar and pepper jack are big in Asia. Perspective: Mexican sandwiches and entrées, as well Healthier eating is on the rise in Latin Export Expertise as selling milkshakes and desserts with America. Pizza is immensely popular the dairy content. The company is adding world over, but many emerging markets Angélique Hollister is vice president, new stores at a rate of about 16 per year. are looking for blends of mozzarella with cheese and consumer products, for • Shanghai-based UES opened more cheddar and/or gouda for more fl avor. the U.S. Dairy Export Council. She than 400 units in China since it was In addition, we have some catching-up contributes this column exclusively founded in 1999, primarily in second and to do in seeking to serve some of these for Cheese Market News®. third tier cities where the big Western chains. Our competitors have established chains have been slower to capitalize. relationships with many of these buy- The company sells a mix of traditional ers, meaning U.S. suppliers will need to Western fast-foods, like burgers and ice convince users of better quality, taste, cream, and rice dishes. reliability, service or price — or a com- There are also scores of smaller, bination of those factors. Although U.S. domestically-based businesses operating suppliers have made strides demonstrat- 15 or more stores across all the markets: ing their commitment to international Mosburger with 38 outlets in Singapore, cheese markets, riding out less favorable Thailand and Indonesia (utilizing pro- pricing and delivering the products in the Peeling back the layers of cessed cheese on burgers); Eat & Drink varieties and package sizes buyers want, with 20 outlets in the UAE (using cheese plenty of room exists for improvement. international foodservice in sandwiches, burgers and wraps); Spoon The effort is worth it. As we have with 26 stores in Costa Rica (using cheese often stated in this column in the past, In all the media reports about the integral to the menu. Based on an initial in breakfast items, lasagna and sandwich- foreign markets are at the heart of global ambitious global expansion plans of look at key markets, the volumes they use es); El Salvador-based Los Cebollines with foodservice (and dairy) growth in the McDonald’s, Subway and the Yum! family are nothing to sneeze at. A cross section 21 outlets across Central America (using years ahead. of restaurants (Pizza Hut, KFC and Taco of companies hints at the possibilities: cheese in Mexican dishes); and Ashley Euromonitor foresees greater than Bell), it might seem like the mega-chains • Herfy is a fast-growing network of American Grill & Salad with 121 outlets 5 percent compound annual growth are the only international game in town. more than 170 hugely popular quick-ser- in South Korea — to name just a few. in foodservice sales from 2012-2017 in There is in fact a thriving, locally-based, vice restaurants across Bahrain, Egypt, These may not be Subway numbers, Brazil, Chile, China, Colombia, India, foodservice chain second tier in most Kuwait, Saudi Arabia and the United but the common thread is cheese use and Saudi Arabia, the United Arab Emirates emerging markets that is expanding Arab Emirates (UAE). The company an eye toward growth. These are compa- and parts of Southeast Asia. In absolute rapidly, increasingly beyond national serves burgers, wraps and sandwiches nies looking to expand, often following dollar terms, incremental fast-food boundaries and into surrounding regions. utilizing cheese, as well as cheesecake the example set by the mega-chains and sales gains in the Asia-Pacifi c region Often specializing in U.S.-style fare, many and ice cream desserts. Plans to expand crossing borders into neighboring nations. from 2011-2106 will nearly triple U.S. of these restaurants are sizable users of into Lebanon are in the works. Earning the business comes with a growth at $58 billion vs. $20 billion. cheese and prime examples of growing • Mr. Pizza, one of 69 pizza chains in caveat: Like any customer, domestic or And that growth is not just coming but often overlooked potential customers South Korea, runs more than 400 stores, export, these operations expect commit- from the major U.S. franchises. CMN for U.S. dairy. mostly in its home market, but also in ted suppliers and products made to their The U.S. Dairy Export Council (US- China and Vietnam. It even operates two specifi cations. The United States might Note: The U.S. Dairy Export Council DEC), a non-profi t organization that units in the United States. The company have invented modern fast-food, but is primarily supported by Dairy Manage- leads overseas marketing development plans to enter Southeast Asia this year product requirements are often differ- ment Inc. (DMI) through the producer on behalf of the U.S. dairy industry and and ramp up Chinese expansion. ent overseas, even for U.S.-based chains. checkoff that builds on collaborative is primarily funded by the dairy checkoff, • Saizeriya is a chain of more than In Asia, for example, buyers often industry partnerships with processors, is currently in the midst of exploring 1,000 Italian-style family restaurants seek multiple cheese formats — slices, trading companies and others to build these second-tier chains. The objec- (i.e., big cheese users) based in Japan, shreds, cubes — smaller package sizes global demand for U.S. dairy products. tive: gauging their size, cheese use and but also with operations in China, Taiwan and often smaller slices than are typical growth prospects to assist U.S. suppliers and Singapore. Short-range plans are for U.S. menus. The views expressed by CMN’s guest in targeting the sector. to add at least another 70 stores in its Buyers value suppliers who under- columnists are their own opinions Initial insights are encouraging. home market. stand the tastes, applications and trends and do not necessarily refl ect those of Like their larger brethren, dairy is often • Restaurantes Toks operates 100 in foreign markets. Desserts made with Cheese Market News®. NEWS/BUSINESS
Dairy groups comment on upcoming California ag department transportation hearing SACRAMENTO, Calif. — The California defi cit market in the state, and CDI has $0.45 per hundredweight to $0.54 per and Marketing Plans for Market Milk, Department of Food and Agriculture found that it must send more and more hundredweight. and offered an alternative proposal (CDFA) has received feedback over the milk from the South Valley to meet cus- Dairy Farmers of America (DFA) which would create a “transportation past few weeks regarding its upcoming tomer needs as its Southern California submitted an alternative proposal March surcharge” adjustment on the Class 1, hearing to amend the state’s pooling plan dairies exit the business,” CDI says. 1 asking for specifi c changes to the rates 2 and 3 pricing formulas which would to include Napa County in the North Bay In addition to specifi c changes in and miles established as transportation result in the marketplace carrying part receiving area eligible for transportation transportation allowances for plants allowances for the four different receiv- of the burden for funding the state’s allowances. The hearing is scheduled for located in the Southern California ing areas to refl ect higher operating costs transportation subsidy program. April 4. (See “Transportation allowance receiving area, CDI also proposed that as well as some historical changes to the However, CDFA sent a response March rates corrected in petition to amend Section 300.2 of the Stabilization and pattern of milk shipments. 13 to MPC’s request, saying the proposed pooling plan in California in the March Marketing Plans for Market Milk for Milk Producers Council (MPC) sent amendment falls outside of the call of the 1, 2013, issue of Cheese Market News.) the Northern California and Southern a letter to CDFA March 7 noting that April 4 hearing. Only the provisions for California Dairies Inc. (CDI) sent an California Marketing Areas be adjusted the previous two alternative proposals, transportation allowance, transportation alternative proposal Feb. 20, saying it to align transportation credits with ac- if considered, would greatly increase the credits and milk movement provisions are believes that transportation allowances tual costs incurred, and that shipments potential economic impact of any deci- under consideration, CDFA says. should be based on the difference be- of market milk, market skim milk and sion coming out of the April 4 hearing. For more updates and details tween the cost of the local hauls and the condensed milk from Los Angeles County MPC requested that the call of the on the alternative proposals, vis- cost of the longer haul to defi cit markets. to Orange, Riverside, San Bernardino hearing be expanded to include Sections it http://cdfa.ca.gov/dairy/uploader/ “Southern California is the largest or Ventura Counties be increased from 300 (A), (B) and (C) of the Stabilization postings/hearings. CMN March 15, 2013 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS
USDA’s NASS suspends milk production report for fi scal year 2013 due to sequestration WASHINGTON —USDA’s National Ag- the reports “was not made lightly, but production report but should give us a report given the importance of the re- ricultural Statistics Service (NASS) this it was nevertheless necessary given the pretty good idea of where we are at, the port to the industry vs. other areas that week announced that, due to reduced funding situation.” reason being that federal order data could provide similar budget savings.” funding caused by sequestration, it will The milk production report suspen- is just for pooled milk, so you run into Both the National Milk Producers suspend a number of statistical surveys sion begins with the report set to be the problem of milk not being pooled Federation (NMPF) and International and reports for the remainder of fi scal released in April. The February milk that can impact that number,” he says. Dairy Foods Association (IDFA) ex- year 2013, including the monthly milk production numbers set to be released “CDFA data is pretty close to the milk pressed concern with the decision, not- production report, which will be sus- March 19 will come out as scheduled. production data, it just doesn’t include ing that among the other NASS report pended from April through September. Cuts also include the July cattle report milk left on the farm like (the) USDA suspensions, dairy is the only major The Balanced Budget and Emer- which contains total milk cow numbers (report does).” commodity that will be substantially gency Defi cit Control Act passed in as well as milk replacement heifers, Dairy market analysts Mary Ledman, affected. 2011 mandated across-the-board according to FCStone, Chicago. Sara Dorland and Sarina Sharp, who Jerry Kozak, president and CEO, spending cuts, commonly called budget Bill Brooks, a dairy economist with write the Daily Dairy Report (DDR) NMPF, says that eliminating the milk sequestration, if Congress and the presi- FCStone, notes that milk pooling data published by Daily Dairy Report Inc., production report through September dent failed to reach an agreement on still will be available from federal note that the monthly milk production will detrimentally affect how decisions signifi cant debt-reduction legislation. market administrators as will com- report has long played a critical role in are made about the marketing of milk, When the deadline for reaching an mercial milk production data from the the price-discovery process for milk and starting at, but not ending with, the agreement passed earlier this month, California Department of Agriculture dairy product prices, as well as proven farm level. President Obama was forced to issue (CDFA) each month. Federal order data to be the most reliable data in the world “This report is important for ongo- a sequestration order canceling $85 is released just before milk production of dairy as many other reports include ing industry outlook purposes, and it’s billion in federal government spending report numbers, while California data only partial data, leaving sizable gaps. also an essential input for estimating through September, the government’s is released a few weeks later, he says. “While sequestration and the related the monthly commercial disappear- fi scal year-end. “The information we have available cuts are mandatory, the Obama admin- ance of all dairy products, which is USDA says the decision to suspend won’t be as encompassing as the milk istration has latitude when determining of importance to the dairy promotion where the axe lands,” DDR says. “Ac- program,” he says. “This decision is cording to USDA’s Economic Research a concern to NMPF as well as to the Milk Specialties Global begins production Service, the dairy industry is second entire dairy industry, and we will need of milk protein concentrate in Visalia, Calif. only to beef in the livestock sector and to have further discussions with USDA equal to corn in terms of farm value. about why an extremely important in- VISALIA, Calif. —Milk Specialties “With the growing demand of milk The question is how much will be saved formational tool involving a major com- Global recently began milk protein con- proteins and micellar casein, we have by cutting the monthly milk production modity is being affected this way.” CMN centrate (MPC) production at a plant dedicated our Visalia, Calif., facility expansion project that has opened here. to MPC and isolate production,” says “Tulare County, Calif., is one of the Suvash Kafl ey, director of research & largest milk producing counties in development, Milk Specialties Global. the U.S.,” says David Lenzmeier, CEO, “We will also be making native micel- Milk Specialties Inc. “The ability to lar caseins and low-grit micellar ca- produce MPC in this county allows us seins, as well as caseinate replacers to take full advantage of a fresh, local for creamer applications. The plant Horizon Sales supply of milk, providing the highest can produce high-quality liquid or quality Grade A, rBGH-free milk pro- powder MPCs and isolates in less than of Minnesota tein concentrates to our customers. ” 24 hours, allowing us to provide an es- The MPC market is expanding in timated 1 million pounds each month.” Can Provide the areas of sports nutrition and func- For more information visit tional foods, the company adds. www.MilkSpecialties.com. CMN All Your Dairy Ingredients and Sell All COOKER / STRETCHER CHEESE Blocks and Barrels Trim and Fines Your Dairy DEDICATED TO THE Flavored Process and CHEESE & DAIRY INDUSTRIES Imitation Products FOR OVER FOUR DECADES! 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Pizza industry supports bill seeking more fl exibility for menu labeling regulations By Alyssa Sowerwine same name. In drafting these regulations, FDA WASHINGTON — The American Pizza has interpreted a menu to be any writ- Community (APC) — a coalition of the ing that any consumer could ever use to Good News... nation’s largest pizza companies, small make an order selection. Such a broad Pizzerias, Mexican business franchise owners, regional interpretation stretches the intent of chains, suppliers and other entities Congress, which limited labeling to Food Chains and that make up the U.S. pizza industry the “primary writing.” Labeling every — is working with House and Senate writing is expensive, time-consuming, U.S. Cheese leaders to reintroduce a bill to provide burdensome, and ultimately of negli- Industry consumers with sensible and fl exible gible value, APC contends. (International Media And Cultures) solutions for disclosure of nutritional information. 9;B;8H7J?D=EL;H)&O;7HIE<;N9;BB;D9;¾?C79" The Common Sense Nutrition “If implemented as 7B;7:;H?D:;L;BEF?D=?DDEL7J?L;FHE:K9JI Labeling Bill — introduced last year J>HEK=>I9?;D9;7D:J;9>DEBE=O
vÀÊ`Û`Õ>Ê«ââiÀ>ÃÊ>`ÊV >ÊÃÌÀiÃ]ÊvÕVÌ>Ê and reduce excessive regulatory costs. iÛiÊ>ÌÊ } ÊiÛiÃÊvÊÕÃ>}i]ÊÛÃLiÊÊÌ iÊ AMERICAN PIZZA COMMUNITY V iiÃi]ÊÊVÌ>>ÌÃ]ÊÊ`ÕÃÌÊÊÃÌi]Ê According to Jenny Fouracre, direc- iVV>° tor of legislative affairs for Domino’s U Cotija ToppingÊpÊ} Êy>ÛÀ]ÊiÝViiÌÊ Pizza, a member of APC, the bill did In addition, FDA’s proposed method «À`ÕVÌÊyÜ]Êà ivÊviÊÃÊ}Ài>ÌÞÊ«ÀÛi`]Ê not make it out of committee in time to iVV>]Ê>ÃÊViÃÊÜÌ Ê`vviÀiÌÊëViÊLi`ð of labeling pizza requires a calorie get passed last year, but APC is working Call, email or fax today for range, which results in imprecise and with grocers and convenience stores, Trials, Pricing and further information. Visit Us At The confusing labeling. Such ranges are Pizza Expo as well as lawmakers, to get the bill especially ill-conceived for foods that SATISFACTION AND FUNCTIONALITY Booth #728 reintroduced — possibly as soon as the are as customizable as pizza, Fouracre GUARANTEED! end of this month. says. Similarly, FDA proposes labeling She says that while the pizza industry the whole pizza, but APC notes pizza is happy to provide nutritional infor- typically is a shared meal, and the H;J7?B mation to its consumers, it is seeking average consumer eats only 2.1 slices.
lent vehicle for introducing whole grains Domino’s Smart Slice, when topped schools participating in the Domino’s OPTIONS and fresh vegetables to kids, either at with lite Mozzarella cheese, meets the Smart Slice program since January 2011. Continued from page 1 school or at home. USDA school lunch nutrition standards “Pizza is without a doubt our stu- “We’re hoping that students are for calories, fat and sodium, with each dents’ favorite food, and Domino’s whole grain crusts and more fruit and becoming more savvy about fresher, slice featuring 4 grams of fi ber, 24 grams Smart Slice allows us a more nutritious veggie toppings. healthier pizzas and are going to be of whole grains and offering a great , says alternative,” says Alicia Hernandez, She adds that if one chain begins looking for pizzas with whole grain crust Barry Friedman, director of Domino’s school nutrition director of Granbury to focus on pizza’s more healthful at- and more vegetables as they become Smart Slice School Lunch Program. Public Schools. “In addition to assur- tributes, it’s likely other companies regular consumers in the marketplace,” The number of schools that now ing parents their children are getting will follow suit. she says. participate in the Domino’s Smart the necessary nutrition, it is delicious, The Packaged Facts report also Domino’s Pizza also continues to Slice program has increased from 1,100 loved by students and already meets the notes that restaurants could beef up offer its Domino’s Smart Slice School schools in early 2011 to more than 3,000 nutrition standards, making Domino’s efforts to offer pizza with whole grain Lunch Program. Through its partner- schools across 37 states today. Smart Slice a great win-win for us.” or gluten-free crusts and call out pizza’s ship with Dairy Management Inc. (DMI) Among the many markets that have Friedman says Domino’s is giving more healthful attributes on their and its nutrition arm, the National seen signifi cant growth, Domino’s Smart more options to schools to customize menus. The report says that while health Dairy Council, Domino’s is committed Slice has been especially successful in what they want on the pizzas to expand claims are often woven into menus, pizza to supporting active lifestyles in schools the Granbury Public School District, beyond traditional cheese and pep- is simply not positioned with the health- as a founding partner of the GENYOUth Granbury, Texas, where there has been peroni. Smart Slices have 51-percent driven terminology: only 2.3 percent of Foundation. a 50-percent increase in the number of Turn to SMART, page 8 a restaurants serving pizza as an entree associate it with “gluten free” on the menu, and “lowfat” and “organic” are associated with only 1.9 percent and 1.1 percent, respectively. “This miniscule degree of penetra- tion suggests that restaurant operators can experiment more with healthful claims that resonate with pizza eaters,” the report says. The report also notes that a slew of vegetable options are available at 10 percent or more of restaurants serving pizza entrees. “As an inherently healthy food, vegetables provide an ideal vehicle for purveyors to ratchet up pizza’s health profi le while catering to consumers’ needs while not having to aggressively sell the concept to consumers, who already order pizzas with vegetables in abundance,” the report says. Morris notes a lot of the boutique pizza brands are showing that this can be done. Connie’s Pizza, a Chicago pizza chain, offers a Connie’s Natural line that puts “natural” at the forefront of its marketing,and the line has a vegetarian multi-grain crust option, he says. “The brand doesn’t hit you over the head with ‘health;’ it uses ‘natural’ to sell itself a bit on innate healthfulness, and it provides a high-quality taste experience,” he says. • Pizza in schools Beauvais — who also is district supervisor of school nutrition for Gates Chili and East Rochester Schools, Roch- ester, N.Y. — uses a similar tactic with pizza in a school setting. She says the district makes a lot of its own pizzas — using a 51-percent whole grain crust, and a mix of vegetables or lowfat turkey pepperoni — but gives the pies fun names that the kids like rather than advertising the healthy attributes. “Pizza is still a great option for school meals; it’s still so popular with students, and you have to offer them something they will eat,” Beauvais says. She also buys heat ’n serve pizzas that have whole wheat crust, lowfat cheese and lowfat toppings. One of the school’s most popular pizzas is a BBQ pie that features BBQ sauce and pulled pork. Beauvais notes that pizza is an excel- For more information please visit www.milanoscheesecorp.com 8 CHEESE MARKET NEWS® — March 15, 2013 NEWS/BUSINESS
SMART Mozzarella, grilled chicken, a sprinkle of may offer the pizza industry another Current science indicates that whey Cheddar and tangly buffalo sauce; and opportunity to make healthier pies. permeate’s salt-enhancing characteris- Continued from page 7 Cheezzzilla, featuring a combination of The Wisconsin Center for Dairy tics make it ideal for replacing salt in fi ve different varieties of cheese includ- Research (CDR) at the University of many food applications, including pizza white whole-wheat fl our crust, reduced- ing lite Mozzarella, Cheddar, Provolone, Wisconsin-Madison, supported in part crust, while maintaining consumer- sodium pizza sauce and lite Mozzarella. Parmesan and Asiago. by the Dairy Research Institute (DRI), acceptable fl avor, says Kimberlee (KJ) Toppings also include reduced-fat and Friedman adds that Domino’s con- has conducted projects using whey Burrington, dairy ingredient applica- reduced-sodium pepperoni, lean tinues to work very closely with DMI and permeate in food formulations that are tions coordinator at CDR. protein such as chicken and ham and its culinary partners to look at new ideas lower in sodium. DRI is an organization Burrington notes that CDR research vegetable toppings. to introduce into the schools. DMI is a established under the leadership of U.S. has helped identify permeate’s ability to The program offers several variet- nonprofi t organization that manages the dairy farmers through DMI. replace salt in formulations, reducing ies with fun names for kids, such as producer checkoff program to work with Whey permeate is a co-product of the the amount of added salt in foods by Bellroni, featuring lite Mozzarella, and through industry and other partners production of whey protein concentrate 30 to 75 percent and providing a po- reduced-fat pepperoni, green peppers to drive pre-competitive research in and whey protein isolate. Milk permeate tential solution for companies seeking and roasted red peppers with a sprinkle nutrition, products and sustainability. is the co-product of ultrafi ltered milk, salt-reduction alternatives to improve of Parmesan; BBQ Smokehouse, featur- • New research milk protein concentrate or milk protein sodium levels in products, including ing smoky Memphis-style BBQ sauce, In addition to offering lower-fat top- isolate. Sweet whey and milk are the pizza dough. lite Mozzarella, lean ham and a touch pings and whole grain and gluten-free most common starting materials for per- CDR began conducting projects of onions; Kick’n Chicken, featuring lite crusts, new research on whey permeate meate production in the United States. using permeate several years ago. The initial focus was on browning, fl avor enhancement and cost reduction, but researchers learned that permeate also had salt-enhancement characteristics. It is not clear which components of permeate are responsible for the salty properties. While the mechanisms are uncertain, it is possible that the non- protein nitrogen compounds — urea, creatine, creatinine, uric acid, orotic acid and ammonia — may serve as fl avor potentiators. The mineral salts — calcium phosphate, magnesium, sodium and potassium — may function as salt enhancers, CDR says. Burrington says that in general, 10 to 11 grams of permeate will replace 1 gram of salt, or 3 to 4 grams of delactosed permeate will replace 1 gram of salt in a formulation. It also is recommended to balance the addition of permeate or delactosed permeate by reducing other macro-in- gredients such as fl our, fat, eggs, granu- lated sugar and other carbohydrates. “In many instances, a total cost- reduced formula can also be achieved as permeate replaces other, more costly ingredients,” Burrington says. The application also applies to pizza sauce, she adds. Burrington says CDR and DRI still are in the process of educating food companies on the technology and how it can be used. “Each pizza manufacturer will have their own recipes, but we want to give them some basic guidelines on how to do this,” she says. “We’ve also been working with permeate suppliers to show how permeate can be used in other applications. “I think the important thing to un- derstand is that reducing sodium is a diffi cult thing for food manufacturers to do,” she adds. “Our hope is that whey permeate can be a part of that solution for pizza manufacturers.” DRI continues to sponsor research on whey permeate, and new fi ndings are expected to be released soon, says Bill Graves, senior vice president of product research, DRI. He notes whey permeate research is part of a larger effort to create new and innovative dairy products and dairy ingredients to meet today’s consumer needs. CMN For more information please visit www.marchantschmidt.com March 15, 2013 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS
Dairy Cares names Children’s Hospital of Greenberg Cheese buys plant in Rexburg, Idaho Wisconsin 2013 recipient of Garden Party REXBURG, Idaho — California-based new owners are looking forward to DE PERE, Wis. — After raising $60,000 Denise L. Hajos, fundraising man- Greenberg Cheese is the new owner of making cheese in the very near future. the Rexburg, Idaho, cheese plant for- “Generally the dairy industry knows for Children’s Hospital of Wisconsin in ager for the Children’s Hospital Foun- merly owned by Nelson-Ricks Creamery. us as the dairy industry’s auctioneer,” 2012, the executive committee of Dairy dation, Appleton, Wis., notes that Chil- The facility, which was sold to Greenberg Davis says. “However, we have been Cares of Wisconsin has announced that dren’s Hospital of Wisconsin recently Cheese in late February by Harry Davis successfully selling complete factories Children’s Hospital will again be the was ranked in the Top 10 pediatric & Co., has the capacity to produce ap- for continued operation for the past charitable recipient of the 2013 Dairy hospitals in the United States. proximately 280,000 pounds of cheese fi ve years. So we do a lot more than just Cares Garden Party. “Our accomplishments are tied di- a week at its full capacity, according to auction equipment.” The event, which is hosted by those rectly to the support of our community,” its former owners. Greenberg Cheese did not return involved in and friends of the dairy Hajos says. “We would not be able to offer “The real estate is in the process of CMN’s request for comment by press industry, will be the evening of July 20. many of the services that help make us being acquired, and everything is fi nal- time. Greenberg Cheese’s website says It is held annually in the De Pere, Wis., a top children’s hospital without with ized,” says Leonard Davis, president the company offers complete sales, residence of Jim and Annette Ostrom support. We are truly grateful to Dairy and senior appraiser, Harry Davis & Co. marketing and distribution solutions of Milk Source LLC. Cares for their partnership in making Davis adds that both the seller for a number of cheese and dairy A few years ago, the Ostroms hosted a sure that all children receive the best and the buyer of the facility were very products as well as custom blends, garden party at their home for a smaller possible health care available.” CMN pleased with the transaction, and the packaging and private label. CMN group of people in the dairy industry, and the party inspired the decision to start an annual fundraising event. (See “Dairy Cares Garden Party on July 28 will benefi t Children’s Hospital of Complete Facility SOLD for Wisconsin” in the July 13, 2012, issue of Cheese Market News.) Last year’s event more than doubled Continued Operation! the contributions from the prior year and raised $60,000 for Children’s Hos- pital of Wisconsin. (See “Dairy Cares event raises more then $60,000” in the Aug. 31, 2012, issue of Cheese Market News.) Spanish study looks at organochlorine in organic cheese
GRAN CANARIA, Spain — A study recently published by researchers in Spain evaluates levels of polychlori- nated biphenyls (PCBs) and organo- chlorine pesticides (OCPs) in 54 conventional and 7 organic brands of cheeses. The study, “Levels of organo- chlorine contaminants in organic and conventional cheeses and their impact on the health of consumers: an inde- pendent study in the Canary Islands (Spain),” was published the December issue of Food and Chemical Toxicology. According to the study’s results, the concentration of OCPs was low for both conventional and organic "I highly recommend the services of Harry Davis & Company. They were professional, cheese, although organic had lower well organized and executed everything they said they would do regarding the sale concentrations than conventional. The estimated daily intake of OCPs and most importantly the follow-up. was lower than the tolerable daily - Reagan S. Wood, former President of Nelson-Ricks Creamery intake. The levels of PCBs in cheese also Put Harry Davis & Company’s Years of Experience to Work for You! were found to be low, and there were higher levels of PCBs in organic than in conventional brands. However, levels of dioxin-like PCBs in both “There’s a reason that Harry Davis & Company types of cheese reached concentra- is Number One in the Dairy Industry.” tions above 100 percent of the levels Michael Greenberg, President, Greenberg Cheese Company established by the European Union. People consuming the most contami- nated brands could have an estimated www.harrydavis.com daily intake well above the recom- mended tolerable dairy intake, the 412-765-1170 - [email protected] researchers say, adding that these results are of concern as the ad- Asset Solutions Experts Since 1955 verse health effects from dioxin-like compounds are well-known. CMN For more information please visit www.harrydavis.com 10 CHEESE MARKET NEWS® — March 15, 2013 NEWS/BUSINESS
ASIA pound annual growth rate (CAGR) for The Wisconsin Center for Dairy says. “One of the things we have learned 2011-2016, compared to 1.2 percent Research (CDR) has sent representa- since we hosted the trade missions is Continued from page 1 for the United States and 0 percent tives to China to see fi rsthand what they don’t all want the same things. in Western Europe, Euromonitor says. characteristics people there prefer for Some countries prefer a very white bake “Our fi rst Asian stores opened in “If you compare size, the lion’s share pizzas, and CDR has partnered with and lots of stretch, while others like a Japan back in 1985,” says Tim McIntyre, is in traditional markets like the United USDEC to host trade missions from a darker bake and not as much stretch. vice president communications, Dom- States and EU, but growth is double number of different countries in Asia You can’t generalize.” ino’s Pizza. “The most recent country in emerging markets” says Angélique to discuss Mozzarella preferences. The good news is that CDR knows we’ve entered, Thailand, was this year. Hollister, vice president, cheese and Dean Sommer, CDR senior man- what changes need to be made for We opened in Vietnam in 2012.” consumer products, U.S. Dairy Export agement team and cheese and food Mozzarella to perform to the customer’s According to Euromonitor, foodser- Council (USDEC). technologist, says currently a lot of the specifi cations, Sommer says. vice growth in Asia is forecast at 3.6 Hollister says USDEC forecasts cheese for pizza in Asia is coming from “It’s a question of working with the percent for 2012-2016, compared to the CAGR for Mozzarella imports into countries other than the United States. U.S. industry and exporters, offering 2.3 percent globally and 1.7 percent in the top seven Asian markets to be 5.4 CDR is working with U.S. cheese com- technical guidance for this performance the United States. Foodservice growth percent for 2012-2016. South Korea panies to develop the types of cheeses or that performance, and giving them in China for this period is forecast to and Japan are the largest Mozzarella that Asian markets prefer. what they need to make it so the product reach 7.2 percent. importers in Asia, while China, though “We’re trying fi rst to observe what is received favorably in these countries,” Growth in pizza for the Asia Pacifi c still small in volume, is offering the they’re getting now and discuss and Sommer says. region is forecast at a 4.1 percent com- fastest CAGR at 19.1 percent. observe what preferences they want,” he Because much of the cheese used in Asia is produced in Oceania, consumers in Asian countries can tend to have slightly different expectations for Mozzarella than U.S. consumers, Hollister notes. One example is in China. “The way it comes out of the oven is not what we consider good pizza,” Hollister says. “We like browning and a little stretch but not a stretch that goes on forever. In China, the stretch will go and go and go. They like oiling off and little browning if any.” The color of Mozzarella produced in Oceania also is different since cows in that region are mostly pasture-fed. “Consumers in China are expecting Mozzarella on pizza to be a little yellow,” Hollister says. “If it comes out white, it’s not the pizza they’re used to. In Korea, there’s not so much of a differ- ent color of cheese. They do make some Mozzarella in Korea, but it’s also feed based so they’re used to white. There are nuances in the markets. We look to China as being a huge potential market in the future, but we defi nitely have a disadvantage because of consumer expectations.” However, U.S. cheeses also could have a leg up in providing unique variet- ies to Asian foodservice markets. “Where we see an advantage is when trying to push our American Originals,” Hollister says. “Like Pepper Jack — it’s a fun cheese that the market likes. It’s different, one you can’t get from ev- erywhere else. Monterey Jack, Pepper Jack and Colby are really products that interest buyers in that part of the world.” These types of cheeses may not be used so much on pizza but rather on gourmet burgers or other high-end foodservice products. Denver-based Leprino Foods, a major producer and exporter of Moz- zarella, has an operation in Singapore that provides a foundation for it to serve its Asian markets. “Those markets continue to increase in their demand for Mozzarella in a variety of applications, both in appetiz- ers and in pizza, and that’s where our innovation studio in Singapore has been very helpful working with customers in those markets and working with their specifi c needs for our applications,” says Mike Reidy, senior vice president For more information please visit www.bellapak.com Turn to DEMAND, page 11 a March 15, 2013 — CHEESE MARKET NEWS® 11 NEWS/BUSINESS
DEMAND pizza is delivered can be very different. and another with Mozzarella, Parmesan “What’s interesting about the Asian and Cheddar. The outer ring of the Continued from page 10 market, pizza there isn’t quite as sacred Double Sensation was topped with tur- “Asia is really where as it is here,” Wietecha says. “Some key ham, bell peppers and mushrooms the future growth of corporate affairs, Leprino Foods. of the things you see are very unique, on a salsa sauce, and the inner ring Reidy and Ted Wietecha, corporate and they have a very different array of featured smoked chicken and zucchini cheese consumption communications director for Leprino toppings.” on a pepper Alfredo sauce, with a cherry is going to happen. Foods, note that the type of cheese For example, Pizza Hut Singapore in the center. used on pizza in Asian markets tends over the holidays promoted a “Double Domino’s Japan recently introduced There defi nitely is an to be consistent, with minor variations Sensation Pizza” with two concentric four new pies with mayonnaise as a opportunity for the in salt levels and the like, but how the crusts: one stuffed with cheesy sausage topping: Mayo Potato, Chicken Teriyaki, Avocado Shrimp and Giant Quattro. U.S. industry to sell McIntyre says the “base” of the more product there.” pizza — the crust, sauce and cheese PEOPLE — is essentially the same anywhere Angélique Hollister in the world, with minor variations in U.S. DAIRY EXPORT COUNCIL taste due to local sourcing of products. But virtually all countries customize Comings and goings … comings and goings the toppings of Domino’s pizzas due to couple of years on trying to expand local tastes. Linda Gavin has been named di- market leaders. He will continue to cheese consumption in second-tier “We see a lot of seafood toppings in rector of corporate food safety and manage sales and marketing for the and more local and regional chains in Japan, South Korea and Taiwan and quality assurance for Atalanta Corp., Midwest region as well as direct sales that part of the world (see this week’s curry toppings in India,” McIntyre says. Elizabeth, N.J. Gavin will oversee food and marketing for the Eastern and column on page 4). It will approach “One of the favorites in Japan features safety and management. Previously, Western regions. local brands that are doing well and Camembert soft cheese, shrimp, squid, Gavin owned her own consulting fi rm, Jessica Yoesel, of Falls City, Neb., expanding regionally in the Asian tomato, broccoli and fried garlic.” Gavin Compliance, managed food man- was crowned Nebraska State Dairy market and focus on convincing these To promote more cheese consump- ufacturing operations for Pathmark Princess at the close of the Nebraska second-tier players to use more cheese tion in Asian countries, Hollister says Supermarkets and the Manischewitz State Dairy Convention March 12. from the United States. USDEC in the past did foodservice Co. and also directed outreach activi- Yoesel is the daughter of Richard and “Asia is really where the future promotions, supporting chains that ties at Rutgers University’s Center for Diana Yoesel of Yoesel Brothers Dairy, growth of cheese consumption is going would introduce U.S. cheese into the Advanced Food Technology while si- and is a freshman in elementary edu- to happen,” Hollister says. “There defi - menu. However, now USDEC is chang- multaneously working with FDA and cation at the University of Nebraska- nitely is an opportunity for the U.S. in- USDA. Lincoln. Lisa Temme, daughter of ing strategy and focusing over the next dustry to sell more product there.” CMN Dairyfood USA, Blue Mounds, Wis., Doug and Mary Temme of Temme recently announced that Allan Ko- Agribusiness near Wayne, Neb., was sharek has been appointed vice presi- runner-up. dent of production, and Brett Thomp- Joe Kim has been appointed chief son has been appointed sales director. operations offi cer of Pizza Hut Inc., Quality Cheese Kosharek has been a part of Dairyfood Dallas. He will be responsible for all USA’s management team for 23 years aspects of the company’s operations From Your Cheese and most recently lead its Safe Qual- including speed to market, manage- ity Food (SQF) certifi cation efforts. ment of operations and restaurant Thompson, who joined the company in excellence. Previously, Kim spent Specialist 2004 as sales and marketing manager, 15 years at Valero Energy, most re- has helped achieve market diversifi ca- cently serving as senior vice presi- Quality Cheese...at the right price...for the right tion objectives and partnerships with dent of strategy and growth. CMN application...with exceptional technical knowledge and service to meet your needs. Let us provide you with high-quality cheese starting today! From the Brine or FOODSERVICE U RESTAURANT/PIZZA CHAINS U INDUSTRIAL Tower to the Pallet Automation Solutions Celebrating Robotic Cells 30 Years Vision Systems In Business! Engineering & Design Services
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SCHOOL “Restaurant unit losses were steep tor did not come from the foodservice entrees are the biggest money makers. during the recession, but we are see- industry. They came across a chunk Ostrander says pizzeria operators Continued from page 1 ing that total unit losses are soften- of money — a severance, golden used to overload pizzas with Mozza- ing,” says Greg Starzynski, director parachute, inheritance — and they rella in an effort to wow consumers of business from 2010-2011, according of product management, NPD Group. grabbed that money, they grabbed — but today that’s a costly mistake as to the NPD Group, a market research “Independent restaurants, however, grandma’s recipe for a good pizza, the price of cheese continues to rise. company. are still struggling.” and they built the pizzeria they knew He suggests that a simple step like However, Pete Lachapelle, presi- As the economic environment for they always could,” Lachapelle says. pre-measuring cheese portions in rub- dent, Macfadden Protech LLC, pub- pizzerias improves, the business-plan- “With a franchise, there’s a network ber cups can save operators up to 50 lisher of Pizza Today magazine and ning and management tools offered of people who are going to help. They cents per pizza. Those cost savings can organizer of the International Pizza through the School of Pizzeria Man- have operations manuals and fi nan- be the fi rst step in keeping prices low Expo, and Dave Ostrander, a pizza agement could become vital for inde- cial statements that operators can and quality high. business consultant and former piz- pendent operators in an increasingly follow point-by-point to keep track of “(Cheese distributors) don’t mind zeria owner, see a brighter future for competitive market. According to an expenses, and they pay a fee for that selling less cheese because they independent pizzeria owners. They analysis by Citigroup Inc., the coun- each month.” would rather have a more successful, plan to open the School of Pizzeria try’s three largest pizza chains are po- At last year’s International Pizza dependable operator for the long haul Management, which aims to connect sitioned to claim an even bigger slice Expo, Lachapelle was approached by a than make a little extra on each sale,” independent operators with business of the national market in future years. number of independent pizzeria own- he says. planning tools and a network of re- Pizza Hut, Domino’s Pizza and Papa ers without those resources who were The Profi ts in Your Numbers class sources. John’s together control about 30 per- struggling to stay in business. also will address procurement and in- “We just fi nished fi ve years of de- cent of the $35 billion pizza market, “Three different times people came ventory of ingredients. clining numbers of independent pizze- with smaller chains and independent up to me in tears (at the International “Most of our operators are not big rias,” Lachapelle says. “But research is operators accounting for the rest. Pizza Expo) and said they need help; enough to buy six months worth of showing that there’s a good chance for Gregory Badishkanian, analyst, they’re going to lose everything,” cheese,” Lachapelle says. “Very few growth in coming years. If the industry Citigroup, says the biggest pizza Lachapelle says. “When (independent are large enough, or have the where- is anticipating growth, and we’ve gone franchises are positioned to leverage operators) go to Pizza Expo, the semi- withal, to lock in a price for an entire through fi ve years of diffi cult times, brand names, national advertising nars create a network for them. They year. They need to form that partner- this is a perfect time to fi re up the and technological initiatives, such as have a place to go where they can ship with their distributor so they School of Pizzeria Management.” online ordering and delivery tracking, bounce ideas off each other. The goal know they’re getting the right price According to NPD Group, the re- to expand market shares. Those large of the School of Pizzeria Management on cheese. If I ask someone what their cession hit independent restaurant companies also have the ability to pro- is to create that atmosphere, that net- percent of food cost is, and they don’t owners the hardest. About 7,150 inde- vide individual franchisees with re- work, year-round.” know, immediately I know there is a pendent restaurants closed over the sources to successfully grow business The School of Pizzeria Manage- problem in that operation.” last three years — while the number — an advantage that independent op- ment will be based in Louisville, Ky. The Growth & Expansion course of chain restaurants grew by 4,511 erators haven’t previously had. The schedule for the fi rst slate of will cover possibilities and strategies during that time. “Your stereotypical pizzeria opera- classes will be fi nalized this spring. for maximizing earning potential of Classes offered will be: “Profi ts in Your existing pizzerias and the potential of Numbers,” “Growth & Expansion” and expanding to new locations. “Employee Solutions.” “When you start a pizza place, you Profi ts in Your Numbers will cov- should have the end goals in mind of er accounting, inventory, food costs someday selling it and having multiple and other methods for tracking earn- units,” Ostrander says. “You have to draw ings. Attendees will have access to up an action plan, and with that thought FoodCost Pro, software designed by process in place, you are more disci- Ostrander to help independent op- plined in doing things with written in- erators manage the cost-profi t ratio structions so that you can delegate tasks of menu items and determine which Turn to COURSE, page 13 a
For more information please visit www.relco.net For more information please visit www.wowlogistics.com/cheese_fi nancing March 15, 2013 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS
Dean Foods Co. achieves EPA ‘ENERGY STAR Challenge for Industry’ at 18 plants nationwide DALLAS — In a step toward improving industrial buildings. The U.S. manufac- is a tangible way to demonstrate the mental sustainability goals in 2009. energy effi ciency, Dallas-based Dean turing industry is responsible for nearly progress we’re making toward our goals Earlier this year, the company released Foods Co. has met the requirements 30 percent of greenhouse gas emissions to reduce our environmental impact and new 2020 environmental sustainability for the U.S. Environmental Protection in the United States and spends almost operating costs, as well as improve our goals which include reducing green- Agency’s (EPA) “ENERGY STAR Chal- $100 billion annually on energy. Under effi ciency, by 2020.” house gases 25 percent and energy use lenge for Industry” by reducing its en- the umbrella of the ENERGY STAR In its efforts to meet the ENERGY STAR 20 percent by 2020. ergy intensity by 10 percent or more at Challenge for Industry, EPA is working Challenge, Dean Foods has employed The Dean plants that met ENERGY 18 manufacturing locations nationwide. with Dean Foods and other companies to a number of environmentally-friendly STAR Challenge were located in the fol- Dean Foods enrolled 72 of its plants fi ght climate change through improve- initiatives ranging from the use of high lowing cities: Athens, Tenn.; Belvidere, in the EPA’s ENERGY STAR Challenge. ments in energy effi ciency. effi ciency lighting and controls to solar Ill.; Billings, Mont.; Boise, Idaho; Bridge- Across the entire dairy industry, 148 “We are pleased to be part of the EN- heating and thermal recovery and re-use. ton, N.J.; El Paso, Texas; High Point, N.C.; dairy plants have taken the challenge, ERGY STAR Challenge and very proud Dean Foods is an Energy Star Part- Houston, Texas; Le Mars, Iowa; Livonia, but only seven other non-Dean plants of the work we’ve done company-wide ner and has ranked as one of the top Mich.; Mount Crawford, Va.; Rensselaer, have met the goal so far. to help protect the environment by im- consumer products companies on the N.Y.; Salt Lake City, Utah; Spartanburg, The ENERGY STAR Challenge is a na- proving our energy performance,” says Carbon Disclosure Project’s Leadership S.C.; Thief River Falls, Minn.; Tulare, tional call-to-action to improve energy Gregg Tanner, CEO, Dean Foods. “The Index for three of the past four years. Calif.; Waukesha, Wis. (plant divested in effi ciency of America’s commercial and recognition we’ve received from the EPA The company fi rst published environ- 2011; and White Bear Lake, Minn. CMN
COURSE Continued from page 12 and focus on growing your business.” The Employee Solutions course will offer ideas to assemble, train, sched- ule and motivate a dependable staff. “The course will offer employee solutions: how to hire and fi re, how to compensate your managers and al- low them to grow with the business,” Lachapelle says. “We also want to deal with scheduling, especially with new health care laws going into ef- fect. Based on (the Affordable Care Act), ‘full-time’ is defi ned as 30-35 hours (per week), so there may be some folks that have to be provided with insurance.” Ostrander says operating an inde- pendent pizzeria becomes more man- ageable with a capable staff in tow. “It’s all about delivering consis- tently good food in a clean, safe en- vironment — and having a crew who can do it when you’re not there,” he says. “Sooner or later, you’re going to leave your restaurant, and when you can throw your keys to your employees and say, ‘I’ll be back in a month or two,’ that’s the sign of a good manager.” Ostrander adds that having a capa- ble staff allows owners to focus more on maximizing profi ts and growing the business rather than day-to-day tasks that can be delegated. Lachapelle stresses that the School for Pizzeria Management isn’t designed strictly for business owners who are struggling, or are in danger of going out of business, but for anyone who wants to improve effi ciency and increase revenue. “I have guys call me all the time and say ‘I’m making ends meet, but I know I could be doing a lot better’” Lachapelle says. “This is a place for them to turn to and see if they’re get- ting everything they can out of their business.” For more information visit www.schoolofpizzeriamanagement .com. CMN For more information please visit www.iddba.org 14 CHEESE MARKET NEWS® — March 15, 2013 NEWS/BUSINESS
Madison Lane to represent Vermont Farmstead Cheese in Northwest North American food PORTLAND, Ore. — Northwest House Cheddar; medium-fi rm cheeses, a broad range of offerings that both companies develop specialty-food brokerage Madison Lane including Tilsit and Edam; and several consumers and retailers are looking this week announced it will be repre- varieties of smoked cheeses. A fl avored for in this market.” criteria for standard senting Vermont Farmstead Cheese Co. line of WindsorDale cheeses based on Angie Underwood, Vermont Farm- case labeling in Oregon and Washington. an English Wensleydale recipe includes stead Cheese Co. sales manager, says she Brian Howard, president of Madison cranberry, blueberry, cracked pep- also is excited about the collaboration. LAWRENCEVILLE, N.J. — Foodser- Lane, recently signed with the company, per, sage, hot pepper, Gorgonzola and “We chose Madison Lane to rep- vice industry leaders are working on which is based in South Woodstock, plain cheeses. Madison Lane also will resent our products because they are industrywide adoption of a standard Vt. Madison Lane will be representing represent the company’s all-natural, well-respected, professional and have labeling information for cases of fi n- Vermont Farmstead Cheese’s wide array hand-cracked Castleton Cracker line, successfully built a solid network of re- ished products. of artisanal and farmstead cheeses, all which includes rye, maple, rosemary, lationships in the Pacifi c Northwest spe- Voluntary implementation enables of which are made with 100 percent wheat, graham and Cheddar crackers. cialty-food scene,” she says. “I’ve been trading partners to share information Vermont milk. “We’re looking forward to represent- impressed by not only Madison Lane’s about food products, such as batch Vermont Farmstead Cheese Co. ing Vermont Farmstead Cheese Co. in clear plan for integrating our products and lot numbers, “best by,” and “use products include Lillé (a soft-ripened the Northwest,” Howard says. “They are into the marketplace but also their con- by” dates. The guidance document is Coulommiers-style cheese); farmstead a great fi t with the lines we currently tinual collaboration with us as we work available at www.gs1us.org/industries/ and artisanal Cheddars such as Ale- represent — high-quality products with together to make our plan a reality.” CMN cpg-grocery/tools-and-resources. “Industry manufacturers and re- tailers came together to defi ne stan- dardized guidance for the application of case-level GS1-128 barcodes that enable support for current and future supply chain practices, including prod- uct traceability,” says Greg Buckley, se- nior director of customer supply chain and logistics, PepsiCo Inc. “These GS1- 128 standards will drive effi ciency and new capability across our supply chain and allow us to use one common bar- code on product that is produced for multiple channels of trade.” The North American Industry Guid- ance for Standard Case Code Labeling for Extended Product Attributes out- lines basic defi nitions needed to un- derstand and implement standardized product case labeling, along with spe- cifi c guidelines for the use of human readable information as well as the GS1-128 barcode used to capture mul- tiple product attributes in one scan. Additionally, the document explains how the use of the GS1-128 barcode can streamline business processes and improve product traceability and food safety in the supply chain. “Consistent with our mission, GS1 US and GS1 Canada helped bring the food industry together to fi nd a standards-based solution to an indus- try challenge by considering common business practices and various supply chain processes,” says Mary Wilson, vice president of standards manage- ment, GS1 US. As industry practices evolve, GS1 US and GS1 Canada will continue to engage the community to ensure that updates to the document will refl ect process changes, regulatory require- ments and technological develop- ments taking place in industry. “This document has far-reaching benefi ts for food manufacturers, re- tailers and distributors from Canada and the United States,” says Mike Sadiwnyk, senior vice president of global relations and chief standards offi cer, GS1 Canada. “It represents North American industries com- ing together to defi ne a foundation for the deployment of the new busi- ness-to-business applications that are needed to power more effi cient For more information please visit www.dairyshow.com/cheese and visible supply chains.” CMN March 15, 2013 — CHEESE MARKET NEWS® 15 EVENTS
Innovation Center to host food safety workshops IDFA dairy accounting, fi nance workshop ROSEMONT, Ill. — The Innovation viding best supply chain food safety slated for May 14-15 at Hyatt Rosemont Center for U.S. Dairy will host dairy practices for dairy industry companies supply chain food workshops here May with a goal of offering recommendations ROSEMONT, Ill. — The International workshop will receive 16 hours of 14-15 and Sept. 10-11. to harmonize a company’s supply chain Dairy Foods Association (IDFA) will Accounting and Auditing Continuing The course is designed for dairy food safety approach. A “Tool Kit” has host a dairy accounting and fi nance Professional Education Credits (CPE). companies that are concentrating on been developed to address food safety workshop presented by Herbein + Co. Accounting and fi nance experts from the total food safety performance of hazards assessment, prevention and Inc. for dairy accountants and fi nancial Herbein + Co. also will present 10 sessions their supply chain. The workshop was mitigation practices. managers here at the Hyatt Rosemont on the latest software, best practices, created to diminish risks from suppliers Breakout sessions will enable at- May 14-15. industry news, current opportunities Dairy chief fi nancial offi cers, con- and industry benchmarks for cheese, ice of ingredients, equipment and service tendees to practice applying resources trollers, accountants and financial cream, milk and cultured products. providers through to the fi nished prod- from the Tool Kit to mitigate food safety managers are encouraged to attend. Registration is $895 for IDFA ucts of dairy manufacturing facilities. risk. Course instructors are dairy com- The course is science and risk-based, Sessions will include information about members or $1,095 for non-members. pany food safety leaders. dairy product pricing, tax credits, cost To register visit www.idfa.org. For as contributed in a collaborative effort For more information contact Lou- among member companies of the In- segregation and federal and state milk more information contact Maria ise Habura at louise.habura@rosedmi. novation Center for U.S. Dairy. reports, as well as other topics critical to Velasco, meetings and educational com or 847-627-3361. Visit www.us The curriculum will focus on pro- fi nancial professionals in the industry. services assistant, IDFA, at 202-220- dairy.com/foodsafety to register. CMN All attendees who complete the 3524 or [email protected]. CMN PAMFES annual conference set for May 1-2 Your STATE COLLEGE, Pa. — The Penn- sylvania Association of Milk, Food & Environmental Sanitarians (PAMFES) will hold its annual conference here at One Stop the Nittany Lion Inn May 1-2. Pre-conference activities set for Cheese to Please April 30 will include a golf outing & Cellars to Cheese and barbecue at the Penn State Blue Course. Store It In Programming on May 1 will in- Ask Us About Your Aged Source! clude a PAMFES business meeting, Cheese Needs or Customizing an update on the Pennsylvania De- an Aging Program for You. We buy and sell the world’s finest. partment of Agriculutre and fi eld and training sessions on the Food Safety Northern Wisconsin Produce is your full-source Modernization Act (FSMA), inspector Wisconsin cheese provider. We assemble LTL training and third-party audits. The or truckloads out of our inventory, saving you day will conclude with a reception. time and money. On May 2 an FDA update is sched- uled. Also, sensory evaluation of Specializing in Aged Wisconsin 40-lb. Blocks, dairy products, creamery safety is- Retail and Foodservice as well as Bandage Styles: sues and use of social media in the Mammoths, Cheddar, Daisies, Horns, Midgets and Gems dairy industry will be covered. Cost to attend is $300, and s Your Direct Source for Award-Winning Pine River the cost to exhibit is $550. For Cold Pack Cheese Food more information or to register s Cheese Makers: If you have Cheese to Sell, visit www.cvent.com/events/pamfes Please Call Us Today! -annual-conference-2013. CMN s Freezer, Cold and Dry Storage Available s Conversion/Cut &Wrap s Custom Manufacturing/Packaging Capabilities 3-A SSI announces s Kosher accreditation exam s Organic for expanded s Private Label inspection programs
McLEAN, Va. — Applications are now available for an exam to become a Celebrating 3-A Sanitary Standards Inc. (3-A SSI) certifi ed conformance evaluator (CCE). Over 100 Years An accreditation exam will be held In Business May 20 at the Clarion Hotel & Confer- ence Center in Milwaukee during the Jim, Joan, David, Steven and Peter — “The Lindemann’s” 3-A SSI annual meeting and education programs. The CCE designation is required to conduct third-party verifi cation (TPV) inspections of dairy and food process- NORTHERN WISCONSIN PRODUCE ing equipment covered by 3-A Sanitary CHEESE DIVISION Standards. 0/ "OX s -ANITOWOC 7ISCONSIN s s &AX s NWPC POWERCOMNET Fore more information or to obtain an application visit www.3-a.org. CMN For more information please e-mail [email protected] 16 CHEESE MARKET NEWS® — March 15, 2013 NEWS/BUSINESS
Latest FAPRI baseline report forecasts volatility in dairy product prices through 2022 WASHINGTON — If average weather 96.9 million acres, the second-highest 2012, the report says, noting that further Milk production is projected to aver- returns, the agriculture industry can since the 1930s and just under the 2012 reductions are possible for this year as age 200.6 billion pounds in 2013, up from expect a record 2013 corn crop, and corn record. feed expenses remain high. 200.3 billion pounds in 2012, increasing prices could drop to $2 per bushel, says FAPRI assumes average weather and However, margins are likely to im- steadily throughout the projection pe- the latest baseline report released late a return to trend yields of 162 bushels prove in late 2013 and 2014 if projected riod to average 217.8 billion pounds in last week by the University of Missouri’s per acre. That contrasts with 123 bush- crop harvests occur, the report says. 2018 and 227.6 billion pounds in 2022. Food and Agricultural Policy Research els in drought-stricken 2012. “The all-milk price is projected to The number of dairy cows on U.S. Institute (FAPRI). While FAPRI assumes average con- average near $20 per hundredweight farms is projected to average 9.17 mil- The baseline report, released each ditions, expect price volatility in the in the coming decade. Though it is lion head in 2013, down from 9.23 million year, presents a summary of 10-year projection period, Westhoff notes. not apparent by looking at the aver- head in 2012. However, cow numbers baseline projections for U.S. agricul- The report notes that meat and milk age price projections, volatility is are projected to climb steadily over tural and biofuel markets. The report producers are in desperate need of the expected to continue,” the report the projection period, averaging 9.43 assumes normal weather and continu- projected larger feed crops in 2013 to says. “If feed costs fall as projected million head by 2022. U.S. milk per cow ation of current farm policies. lower future feed costs and improve from the drought-induced highs of is projected to average 21,885 pounds Pat Westhoff, a University of Mis- their net returns. 2012-13, many producers will be able in 2013, up from 21,697 pounds in 2012, souri economist, says the FAPRI corn Poor profi tability led to reductions in to manage fi nancially with $20-per- increasing over the projection period to price depends on expected planting of the dairy cow herd for several months in hundredweight milk.” average 24,126 pounds in 2022. Production of American cheese is projected to increase throughout the projection period. American cheese EarlyReminder: Bird Rate TABLETOP production is projected to total 4.45 ends March 19! MINI EXPO billion pounds in 2013, up from 4.35 bil- It’s the largest Tabletop lion pounds in 2012, and reaching 4.95 Mini-Expo ever with 186 billion pounds in 2022. Other cheese supplier partners exhibiting production is projected to reach 6.75 their latest ideas and billion pounds in 2013, up from 6.50 technology. Don’t miss this high-energy afternoon billion pounds in 2012, and increasing with exhibitors offering over the projection period to 8.14 billion cutting edge ingredients, pounds in 2022. technology, equipment, Butter production is projected to services and software. reach 1.75 billion pounds in 2013, ...... down from 1.84 billion pounds in EDUCATIONAL 2012. Butter production will increase SEMINARS – throughout the projection period, how- More seminars ever, reaching 1.95 billion pounds in than ever before! 2018 and 2.03 billion pounds in 2022, GENERAL SESSION: the report says. MILK QUALITY, Production of nonfat dry milk (NDM) BIOFILMS AND DAIRY PRODUCTS follows a similar pattern, falling from 2.08 billion pounds in 2012 to 1.97 billion MEETING TODAY’S CHALLENGE: pounds in 2013 but increasing through A CEO Roundtable the rest of the projection period to 2.58 THE FOOD SAFETY billion pounds in 2022. MODERNIZATION ACT Average wholesale prices for U.S. – Are you prepared? cheese, butter and NDM will see some WHICH WHEY TO GO? volatility throughout the projection Today’s Challenges and Opportunities period, the report says. OPPORTUNITIES IN Cheese prices are projected to aver- FRESH CHEESES AND age $1.76 per pound in 2013, up from CULTURED PRODUCTS $1.70 per pound in 2012. Cheese prices EXCLUSIVE will average $1.74 in 2014 before falling ENGAGEMENT: Profit Mastery to $1.70 in 2015-2017 and then slowly featuring Steve LeFever increasing to $1.74 in 2022. CHEESE 101 Butter prices are projected to aver- TO SALES 101 age $1.59 per pound in 2013, down from HONING YOUR CHEESE $1.60 in 2012, the report says. Butter also CONTEST & CHEESE will experience volatility throughout GRADING SKILLS the projection period, moving between ...... $1.60 and $1.64 until 2021 where it is Events projected to average $1.67 and $1.69 The Wisconsin Cheese Industry Conference highlighting in 2022. the 2013 NDM prices jump to an average of is the cheese, butter and whey industry’s best United States $1.53 per pound in 2013 from $1.38 in Championship 2012. NDM prices will see some volatil- Cheese Contest ity through 2014-16 but are expected to seminar and technology update. Don’t miss it! ...... average $1.53 in 2017-22...... hosted by ...... REGISTER TODAY! The all-milk price is projected to For more information, visit average $19.82 per hundredweight in www.cheeseconference.org 2013, up from $18.63 in 2012, before or contact Wisconsin falling to a low of $19.34 in 2015. The all- Cheese Makers Association at 608-828-4550 milk projection trends generally higher throughout the projection period, av- Download an Attendee Registration brochure at www.cheeseconference.org or Email Dawn Roe at [email protected] eraging $19.71 in 2022, the report says. The full report is available at For more information please visit www.cheeseconference.org www.fapri.missouri.edu. CMN March 15, 2013 — CHEESE MARKET NEWS® 17 NEWS/BUSINESS
Dairy researchers look at freezing, other technologies to extend shelf life of cheese By Rena Archwamety to last for longer periods of time in ex- International Media and Cultures Inc. matic systems available on the market port channels than it does in domestic (IMAC). Other technologies increase to accomplish these longer shelf lives, MADISON, Wis. — As more cheese is channels,” Sommer says. “It used to be acid levels or reduce calcium in the as well as recent technologies that being exported and requiring longer loaded on a trailer and sent across the matrix. prevent cheese from deteriorating as shelf-life for shipping and storing times, United States. Now we ship it over to For those who would prefer to keep much with age. the Wisconsin Center for Dairy Research China, and this presents new challenges the cheese fresh but also extend the “If you’re going for 90 days, and if (CDR) is starting to look at new research and potential issues to think about. It’s shelf life, Reddy says microbial adjust- someone wants to use it one week later, projects on how to best freeze cheese. different than dry milk or whey powder.” ments should be made in the cheese- so it has to perform the same at one “We have gotten a number of inqui- Some large Mozzarella producers making process. week as at 90 days, different technolo- ries from companies who have gotten use instant quick freeze (IQF) to make “If you want to make cheese for a long gies can be done. Yank some calcium off inquiries from Asia on whether they their shredded product last longer. hold, send it to Japan so it will be on a the matrix so it doesn’t break down any can freeze cheese, what works and The moisture of Mozzarella and other boat 20 or 25 days, a lot of people are further. It prevents aging,” Reddy says. what doesn’t work, so as not to be det- cheeses also can be reduced to extend asking for 90 days of shelf life,” Reddy “Some spores survive pasteuri- rimental to its performance,” says Dean shelf life, though reducing moisture says. “There are technologies available zation. If you can legally block it Sommer, CDR senior management team also reduces the profi t margin, says Dr. on the market for these things.” through culture systems, you can and cheese and food technologist. “We Mali Reddy, president of American Dairy Reddy says it takes fi ne-tuning and control the shelf life,” he adds. “This have done a little work on this, but we and Food Consulting Laboratories and attention to detail, but there are enzy- is a very fi ne technology.” CMN expect to do more.” These questions are particularly relevant to pizza cheese exports such as Mozzarella, which is relatively high- moisture and usually does not have a tremendously high shelf life. As cheese exports are growing, particularly ex- ports to Asia, freezing would be advanta- Exce¿ence geous, Sommer says. CDR is starting to look at how to optimize the process to extend the shelf life of frozen cheeses, Since 1958, excellence has been part of our company’s and the possible creation of freezing tradition. It’s something we never stop striving to achieve. and handling guidelines. Sommer notes that a lot of work on freezing cheese was done in the 1970s, when there were larger swings in cheese production between spring and fall. Manufacturers were asked to freeze cheese in the spring fl ush time, when demand was low. Then they brought it out to use in the fall when cheese sup- plies were tight. “A lot of work was done back then, but most of the work is old, 30-some years,” Sommer says. “Second, they didn’t go real deep, as they would need to today, into the difference in performance. There was no thought of shipping to Asia.” Some people have asked about freezing cheese up to a year, though most studies available are for a much For over 50 years, Great Lakes Cheese has been an award winning, shorter time-frame, Sommer says. There premier manufacturer and packer of natural and process bulk, is some historical information available shredded and sliced cheeses. Our superior quality wins more and some smaller studies have been customers for you – and keeps them coming back. done, but CDR now is looking at more comprehensive research on this topic. We continue raising industry standards in manufacturing capabilities, Freezing cheese can cause loss of plant capacity, distribution and complete private label programs for fl avor and texture, Sommer says. And dairy, deli and food service. while freezing greatly slows down the
cheese aging and breakdown process, Because our biggest accomplishment…is the customer satisfaction it doesn’t entirely stop it. we earn every day. “Even at frozen temperatures, changes continue to happen at the greatlakescheese.com | 800.677.7181 chemical level, affecting fl avors but also performance,” Sommer says. “It will affect melt and stretching over time. It could affect browning over time and get- ting a glistening surface. All the things you look at for Mozzarella performance — stretch, chewiness, mouthfeel — could be affected by long-term storage. The questions on freezing and long-term storage are not just limited to Mozzarella, but also apply to other cheeses that are facing longer periods of transportation in today’s global trade. “We’re looking at where cheese has For more information please visit www.greatlakescheese.com
Reprinted with permission from the March 15, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 18 CHEESE MARKET NEWS® — March 15, 2013 NEWS/BUSINESS
Domino’s Pizza releases 2012 fi nancial results refl ecting strong earnings per share
ANN ARBOR, Mich. — Domino’s Pizza the as-adjusted diluted EPS in the prior as of March 15, to be paid on March 29. technological innovation that is building Inc. recently announced results for the year. The company also repurchased and “Our performance in 2012 was yet our business globally.” fourth quarter and fi scal 2012, which retired 1.14 million shares of its common another example of the consistent results Doyle adds that the board’s initia- refl ect strong earnings per share (EPS) stock for $45.5 million during the quarter we have delivered to our shareholders,” tion of a regular quarterly dividend, in and global store count growth, as well as and repurchased and retired 2.47 million says J. Patrick Doyle, Domino’s president addition to its intention to continue positive same-store sales, the company shares of its common stock for $882 mil- and CEO. “Our strong global brand is share repurchases, are further evi- says. lion in fi scal 2012. driving a robust record of same-store dence of Domino’s commitment to re- Domino’s says domestic same-store Revenues were up 7.5 percent for the sales growth, new store openings and turn value to its shareholders. CMN sales grew 4.7 percent during the fourth fourth quarter vs. the prior-year period, quarter vs. the year-ago period and grew due primarily to higher volumes in domes- 3.1 percent for the full year, continuing tic supply chain, higher same-store sales Little Caesars Pizza offers fundraising kits the positive sales momentum in the in both domestic and international stores, company’s domestic business. and store count growth in international DETROIT — The Little Caesars Pizza ganizations, it is imperative that these International stores also posted markets., Domino’s says. Kit Fundraising Program is now avail- groups use a fundraising program that strong results with same-store sales Net incomes was up 21.6 percent able to non-profi t organizations nation- can help drive their sales by continu- growth of 5.2 percent for both the quarter for the fourth quarter vs. the prior-year wide. There are more than 25 products ously offering unique products that are and full-year periods, the company says. period, primarily driven by domestic and available to sell in the program. a value for the customer,” says Joan The fourth quarter of 2012 marked the international same-store sales growth, “As fundraising becomes more Rivard, vice president, Little Caesars 76th quarter, or 19th full year, of consecu- international store growth and improved critical for all types of non-profi t or- Pizza Kit Fundraising Program. CMN tive quarterly international same-store operating margins. sales growth for the division, Domino’s Global retail sales at Domino’s Pizza DiGiorno Pizza expands product portfolio Pizza says. The company also had global were up 9.7 percent in the fourth quarter, net store growth of 513 stores in 2012, led or up 9.4 percent when excluding the NORTHBROOK, Ill. — DiGiorno Pizza the combination of a thick-crust pizza by a record 492 net new stores internation- impact of foreign currency, the company has expanded its brand portfolio with cut into 12 pull-apart strips, with mari- ally, along with 21 net new domestic stores. says. For fi scal 2012, global retail sales Digiorno Pizza Dipping Strips and Di- nara and garlic dipping sauces. The new Diluted EPS, as reported, was $1.91 were up 6.5 percent, or up 8.3 percent giorno Italian Style Favorites offerings. offering will be available in pepperoni, for fi scal 2012, up 12 percent over the as- when excluding the impact of foreign “We’ve translated our fresh-baked three-meat and four-cheese varieties. reported EPS in the prior year, Domino’s currency. taste into even more unique new forms Digiorno Pizza Italian Style Fa- says. Domino’s Pizza Inc.’s board of direc- to excite your taste buds,” says Tom vorites, meanwhile, are available in Diluted EPS, as adjusted, was $2.02 tors on Feb. 27 declared a 20-cent quar- Moe, marketing director, Digiorno. meatball marinara, chicken Parme- for fi scal 2012, up nearly 20 percent over terly dividend for shareholders of record Digiorno Pizza Dipping Strips feature san and meat trio varieties. CMN
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Reprinted with permission from the March 15, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com March 15, 2013 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS
Better For You Foods LLC introduces new Bacio Cheese provides Hurricane Sandy relief
Better4U shelf-stable gluten free crust RICHMOND, Va. — Bacio Cheese and destruction to the vibrant pizza market in Performance Foodservice-ROMA recently the Northeast,” says Fred Sanelli, senior DELRAY BEACH, Fla. — Better Both products are slated to be avail- concluded Bacio Cheese Blocks of Hope, vice president for marketing, brands for You Foods LLC, a natural foods able in grocery stores during the a Hurricane Sandy relief program for and sales development, Performance company based in Delray Beach, Fla., second quarter of 2013. pizzerias and victims of last year’s storm. Foodservice-ROMA. and owner of the Better4U brand, “The new gluten free pizza crusts For every pound of Bacio Cheese sold “From lost power to completely recently announced the introduction are consistent with our mission to nationwide between Nov. 18, 2012, and Feb. destroyed stores, many of our pizzeria of Better4U shelf stable Gluten Free develop products that not only taste 16, 2013, Performance Foodservice-ROMA partners in these affected areas will be Pizza Crust. great, they’re also signifi cantly better donated 10 cents to the American Red rebuilding for a long time,” he adds. “We The product is designed for con- for you,” says Jack Lotker, Better for Cross for its Hurricane Sandy relief efforts. know the American Red Cross relief work sumers who want to create their You Foods founder and CEO. “Gluten In addition, to provide further relief in the area is indispensable, and we are own gluten free pizza. The Better4U free consumers also appreciate the to pizzerias, the Bacio Cheese Blocks of proud to contribute to their efforts. We hope pizza crust has a 90-day shelf life and fact that all of our products are Hope program also provided a 50-cent-per- that the Blocks of Hope relief rebate will requires no refrigeration. manufactured in our company-owned pound relief rebate to all Bacio customers help our customers along the East Coast Better for You Foods says it also Gluten Free Certifi ed Facility.” for purchases of Bacio Cheese within that rebuild more quickly.” plans to launch a frozen, multi-grain For more information, visit time frame. For more information, visit www. gluten free crust in the coming weeks. www.better4ufoods.com. CMN “Hurricane Sandy brought tremendous baciocheese.com/blocksofhope. CMN Better for You Foods acquires natural frozen pizza brand A.C. LaRocco, aims to repair consumer relationships
DELRAY BEACH, Fla. — Better for You Foods LLC (Better4U Foods), a natural foods company based in Delray Beach, Fla., and owner of the Better4U brand of gluten free and thin crust pizzas, recently acquired A.C. LaRocco, a natural frozen pizza brand based in Spokane, Wash. The two companies now offer a total of 15 varieties of all natural frozen pizza. “A.C. LaRocco has an impeccable reputation and a fi ercely loyal con- sumer base,” says Jack Lotker, Better for You Foods LLC founder and CEO. Lotker says the A.C. LaRocco Odyssey Greek Yogurt brand matches up well with the Bet- Offering: ter4U brand, noting both offer the health-conscious consumer a variety 7kj^[dj_Y of pizzas “that taste great and are C[Z_j[hhWd[WdjWij[ literally signifi cantly better for you.” 7lW_bWXb[_dbem\Wj 7ORLD In addition to its popularity among WdZded\WjlWh_[j_[i #HAMPION natural food consumers, A.C. LaRoc- -UENSTER co also has been widely embraced by (Nj^[fhej[_d members of the nutrition and dietetic J^_Ya"Yh[WcojWij[ community, and the brand’s pizzas ;nY[fj_edWbgkWb_jom_j^ are frequently recommended by [l[hoifeed\kb health professionals, he adds. Lotker also notes that in purchas- CWoeddW_i[WdZiekh ing the A.C. LaRocco line, Better Yh[WcikXij_jkj[ for You Foods has pledged to repair H[jW_b"\eeZi[hl_Y[WdZ relationships with retailers and _dZkijh_WbcWha[ji 2ON "UHOLZER $AVE "UHOLZER AND 3TEVE "UHOLZER 7ORLD consumers that have been strained #HAMPION by trouble procuring product while &ETA 2012 World Championship the brand’s previous owners faced Cheese Contest operational diffi culties in recent Better Flavor, 1st Place: 1st Place: months. Better Quality, &ETA -UENSTER “There is so much brand loyalty Better Commitment. 1st Place: 1st Place: and the products are so good that 0EPPERCORN &ETA $ILL (AVARTI our primary goal is to quickly re- It’s A Family “When we come in first, you establish availability for everyone Tradition! know exactly where we stand who depends upon these products to best serve you!” to maintain a healthy and enjoy- able lifestyle,” he says, noting s 2ETAIL s &OODSERVICE www.klondikecheese.com WISCONSIN MADE that A.C. LaRocco’s products now s 0RIVATE ,ABEL 608.325.3021 BY MASTER CHEESEMAKERS will be produced in Better for You Foods’ manufacturing facility. CMN For more information please visit www.klondikecheese.com
Reprinted with permission from the March 15, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 20 CHEESE MARKET NEWS® — March 15, 2013 NEWS/BUSINESS
Papa Murphy’s shows continued growth VANCOUVER, Wash. — Papa Murphy’s, in each of these extra steps to ensure one of the world’ largest take ’n bake the freshness, premium quality taste of pizza companies, recently announced every pizza we create and serve.” continued fi nancial growth for the Additional highlights of 2012 in- company in 2012. In addition to expand- clude: ing its national footprint to more than • Customers’ No. 1 choice: For the 1,325 locations, the company achieved third consecutive year, customers vot- 25 record sales weeks during the year. ing in Zagat’s Fast Food Survey ranked Papa Murphy’s two-year comparable- Papa Murphy’s as the No. 1 rated pizza store sales grew nearly 9 percent in 2012, chain in the United States. The chain its biggest two-year comparable-store also landed on top of other national sales since 2007-2009, the company says. surveys by Nation’s Restaurant News/ “Our customers voted Papa Murphy’s WD Partners, NPD Crest and Sandelman as their No. 1 pizza in four different & Associates, the company says. independent national surveys in 2012,” • Record sales achievements: In the says Ken Calwell, CEO, Papa Murphy’s. weeks that included the Super Bowl Calwell says customers today are and Halloween, the two biggest sales demanding a higher level of freshness weeks in Papa Murphy’s 31-year history, and premium quality ingredients than record sales were achieved in 2012, the ever before. company says. “At Papa Murphy’s, we come in extra • Brand growth: Franchising agree- early each morning in all of our 1,350 ments signed last year equate to more stores and make the pizza dough fresh, than 190 future Papa Murphy’s stores. grate the 100 percent Mozzarella cheese By the end of 2012, the company reached the old-fashioned way, and we slice our more than 550 franchise partners fresh vegetables,” he says. “We hand across 37 states and Canada. Papa each of our customers the freshest, Murphy’s also signed a Master Fran- highest-quality pizza for them to take chise Agreement with MAM Foodco home and bake, and then serve to their LLC to open 100 locations throughout family hot and fresh out of their oven. the Gulf Cooperation Council, begin- No other national pizza chain invests ning in Dubai early this year. CMN CiCi’s Pizza awards prizes to artisans in third annual Pizza Throwdown in Texas
COPPELL, Texas — CiCis Pizza has earning him the national title, $2,500 in announced the winner of its third annual cash, a home entertainment center and CiCi’s Pizza Throwdown, held Feb. 19 in the Crystal Pizza Cutter award. In addi- Murphy, Texas. tion to the overall award, Roldan won for Angel Roldan of the Garland, Texas, fastest sauce and cheese time and fastest CiCi’s Pizza restaurant on North Jupiter cook time. The company will honor him by Road prepared a full buffet of CiCi’s putting his name on a CiCi’s distribution pizzas, desserts and garlic Parmesan truck that will travel more than 100,000 For more information please visit www.dcicheeseco.com knots in 24 minutes and 9 seconds, miles in 2013 to deliver supplies to CiCi’s Pizza restaurants nationwide. Only 21 seconds separated the top three places. Second place went to Maria Enriquez of Columbia, S.C., who won a laptop computer, printer and $1,500. She also earned the distinction of being tied for fastest dough stretcher with her sister, Erika Dominguez, also of Columbia, S.C., who received fourth place overall. Dominguez won a Kindle Fire HD, a $50 Amazon gift card and $500. Third place went to Elizabeth Cruz of Roeland Park, Kan., who won for overall quality. She won an iPad 2 with a $50 iTunes gift card and $1,000. Cruz was winner of the fi rst CiCi’s Pizza Throwdown. The pizza artisans trained all year to vie for the national title, competing in local and regional events beginning in October with a starting fi eld of more than 200 com- petitors. Roldan, who has been featured in CiCi’s training videos to demonstrate quality and speed, says he will use his cash prize to purchase a breathing machine for his sister who suffers acute allergies. CiCi’s Pizza has more than 500 restaurants in 34 states and is known for its endless pizza, pasta, salad, For more information please visit www.ivarsoninc.com soup and dessert buffet. CMN
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Domino’s Pizza Sbarro plans to expand with 40 new locations in South America
introduces new MELVILLE, N.Y. — Sbarro Inc. plans to Sbarro currently operates more than 1,000 Sbarro brand in Mexico has been a di- handmade pizza open more than 40 stand alone restaurants eateries across 40 countries, with more than rect result of the tremendous support in South America thanks to an expanded 400 of those restaurants located outside the and partnership that we have enjoyed ANN ARBOR, Mich. — Domino’s Pizza partnership with Taco Holdings, the fran- United States. The company, which recently with the company,” says Ignacio Cortina has expanded its product offerings with chisee of 23 Sbarro locations in Mexico. overhauled its pizza recipe, plans to focus on Rivero, director general, Taco Holdings. the release of a new line of handmade The fi rst locations — two in Colombia growing its number of stand alone restaurants “In addition to working with a leading pan pizzas. and one in Peru — are slated to open through the Taco Holdings partnership. brand, Sbarro’s team of international “There is a standard out there for pan this year. “Our ability to successfully grow the experts are the best in the business.” CMN pizza that we realized could be better,” “Taco Holdings is a world-renowned says Patrick Doyle, president and CEO, operator and has been a strategic business Domino’s. “The reason most people buy partner to Sbarro as we continue to expand Chili’s Grill & Bar adds pizza options to menu a pan pizza is for the crust, and that our footprint in South America,” says Jim key component should be fresh, never Greco, CEO, Sbarro. “Ignacio Cortina DALLAS — Chili’s Grill & Bar will outfi tted restaurants with new equip- frozen. But what we think ultimately Rivero and the team at Taco Holdings bring begin serving pizza in all of its 823 loca- ment, including impinger ovens, to doesn’t matter; I’d encourage customers a wealth of knowledge in both business tions by the end of March, according to bake pizzas. The new pizza lineup to taste for themselves.” markets and encompass the values of the parent company Brinker International. features a taco pizza, pepperoni and a Domino’s also supported the launch with Sbarro brand.” Chili’s Grill & Bar locations have Southwestern-themed offering. CMN a national television campaign that offered medium two-topping handmade pan pizzas for $7.99 each, giving fans and consumers a value-inspired way to try it and see how it stacks up versus the pan pizza competition. “We are proud of the way we have Tetra Scherping™ continued to expand and reinvent our menu, and it is safe to say Domino’s Curd Draining Conveyor has not been this excited about a new product since the change to our Curd draining efficiency hand-tossed pizza,” Doyle says. CMN Proven, durable design, customized for your Noble Roman’s needs and relatively no fat or moisture loss. take-n-bake concept continues to grow
INDIANAPOLIS — Noble Roman’s Inc., franchisor of Noble Roman’s Pizza and Tuscano’s Italian Style Subs, plans to continue expanding its take-n-bake concept. In January, a third Noble Roman’s stand-alone take-n-bake franchise unit dubbed “Noble Roman’s Take-n-Bake P’za”opened in the Indianapolis metro area. The company also has signed ad- ditional new franchise agreements, bringing the total number of take-n- bake units open or in development to nine. Six units are currently under development or construction and are expected to open before year’s end. “Consumers continue to gravitate toward take-n-bake pizza due to the convenience, value and taste, and the accelerating growth of our franchise concept is evidence of this powerful trend,” says Paul Mobley, chairman and CEO, Noble Roman’s Inc. “The fact that our fi rst unit turned a profi t in the fi rst month of operation validates the concept and reinforces the opportunity. The expansion of this stand-alone take- n-bake concept represents an additional component to our growth strategy, and I am pleased with the progress we are Contact us: making with this initiative. Take-n-bake (320) 485-4401 remains the fastest growing segment [email protected] of the pizza industry and this concept Tetrapak.com/cheese leverages our previous success and brand reputation.” Tetra Pak, , PROTECTS WHAT’S GOOD and Tetra Scherping Curd Rights for the first seven TNB Draining Conveyor are trademarks belonging to the Tetra Pak Group. stores were sold to existing No- ble Roman’s franchisees. CMN For more information please visit www.tetrapak.com/cheese
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Survey: U.S. pizza market tops $40 billion; 97 percent enjoy pizza Domino’s Pizza ROCKVILLE, Md. — The pizza market respondents get pizza through delivery (frozen pizza, pizza products and refrig- raises $3.5 million in the United States now tops $40 billion or pickup (which translates to about 410 erated pizza). On store shelves, category for St. Jude Hospital annually, according to a recent survey by million pizzas a year), 26 percent through growth is primarily on the natural and Packaged Facts. restaurant dine-in and 24 percent from organic front. Among the top 12 frozen ANN ARBOR, Mich. — Domino’s The survey found that pizza restau- grocery store frozen food cases. pizza manufacturers, signifi cant growth Pizza raised more than $3.5 million for rants recorded sales of $36.1 billion in On the restaurant side, although pizza has come only from Newman’s Own and St. Jude Children’s Research Hospital 2012. Pizza sales at retail totaled $4.91 restaurants are losing share to other Amy’s Kitchen. during its 2012 St. Jude Thanks and billion. restaurant cuisine formats, major pizza Food consumption has trended Giving campaign. This year’s campaign Ninety-seven percent of consumers are chains have continued to grow sales. On toward healthier options and home- brings Domino’s total amount raised for self-identifi ed pizza eaters and 93 percent the retail side, private label continues to based cost savings, which can come St. Jude to more than $16 million since report patronizing a pizzeria at least once gain sales — and steal share — in each at the expense of pizza, says David the partnership was announced in 2004. a year. On a monthly basis, 27 percent of of three mass-market pizza segments Sprinkle, publisher, Packaged Facts. CMN “Domino’s Pizza stores across the country rallied around this year’s cam- Domino’s offering March Madness Perfect Combo promotion paign to reach a new fundraising record for Domino’s Pizza,” says J. Patrick ANN ARBOR, Mich. — Domino’s Pizza “Domino’s is proud to be the Offi cial craziness of the tournament with friends Doyle, president and CEO, Domino’s this week announced that for the third Pizza of NCAA March Madness, and there’s or family.” Pizza. “I want to extend a heartfelt straight year, the company is the “Offi cial nothing more exciting than the upsets, Fans who order the March Madness thanks to everyone — especially our Pizza of NCAA March Madness.” last-minute heroics and ‘Cinderella stories’ Perfect Combo online, or place any on- customers, team members and fran- From March 18-April 14, Domino’s will that make this one of the best times of the line order and add a Coca-Cola product chise owners — who contributed during be offering the NCAA March Madness Per- year for sports fans,” says Chris Brandon, throughout the promotion period, also will the campaign. Together we were able to fect Combo. For $19.99, customers can get Domino’s Pizza spokesperson. “Our NCAA get a bonus 10 My Coke Rewards points raise much needed dollars to support two medium one-topping pizzas, a 16-piece March Madness Perfect Combo is ideal emailed to them. the lifesaving work of St. Jude.” order of Parmesan Bread Bites, an order of for the many upcoming pizza-eating occa- For more information, vis- Domino’s also has commitment Cinna Stix and a 2-liter bottle of Coca-Cola. sions for fans who want to experience the it www.dominosbiz.com. CMN to raise $10 million over the next three years. CMN Little Caesars Pizza plans to offer free Crazy Bread April 8 DETROIT — Little Caesars is offering away one free Crazy Bread to each family with our high quality, large Hot-N-Ready Domino’s rolls out basketball fans a chance to score with a that mentions the free Crazy Bread offer pepperoni pizza for just $5.” free order of Crazy Bread at participating at the store on April 8. Crazy Bread is Little Caesars most new ‘Pizza Theater’ Little Caesars restaurants April 8. “If a crazy things happens and there’s popular side item: eight sticks of freshly design, new logo If any 16-seeded team beats a 1-seeded an upset, it’ll be a slam dunk for Crazy baked bread topped with fl avors of butter team in an unexpected victory in games Bread lovers,” says Ed Gleich, senior vice and garlic, then topped with Parmesan ANN ARBOR, Mich. — Domino’s Pizza played on March 21 and 22 of the 2013 president of global marketing, Little Cae- cheese, Gleich notes. has launched its new “Pizza Theater” NCAA college men’s basketball champion- sars. “And, if the number ones prevail, fans For more information, vis- store design, which brings the art and ship tournament, Little Caesars will give can still catch a great deal at Little Caesars it www.littlecaesars.com. CMN skill of pizza-making front and center. After years of development and Italian chefs make largest round, gluten-free pizza in the world concept testing, Domino’s last summer announced the launch of the new store ROME — A team of fi ve Italian chefs 8,800 pounds of Mozzarella, 275 pounds ous endeavors have involved forming design that puts pizza-making artists on from NIPfood in December created of Parmigiano Reggiano, 1,488 pounds an Italian pizza chain that caters to display as they hand-toss fresh dough “Ottavia,” the largest round as well as of margarine, 551 pounds of sea salt, customers with celiac disease. The event and custom-make customers’ orders. gluten-free pizza in the world, according 220 pounds of lettuce and 55 pounds of was organized by Dr. Schar. Depending on the square footage to the World Record Academy. vinegar. It was approximately 131 feet The previous Guinness world re- availability, the new store design allows The pizza, named for Rome’s fi rst in diameter, 51,257 pounds and took 48 cord for the largest pizza measured fl exibility for a number of features, which emperor, Octavian Augustus, was made hours to prepare. 122 feet in diameter and was created may include a comfortable lobby, open- Dec. 13 with 19,800 pounds of gluten-free The team of “Record Pizza Men” was by Norwood Pick ‘n Pay hypermarket area viewing of the food preparation fl our, 10,000 pounds of tomato sauce, headed by Dovilio Nardi, whose previ- in South Africa in the 1990s. CMN process including a step platform for children to see the action, and the ability to order from a kiosk and track carryout orders electronically. The new design also features chalk boards to allow customers SSerervice to express their creativity or to leave Your One-Stop Parts Source feedback for the store team members. Equipmpment Some stores may feature a number of “grab and go” items such as salads, We feature over 4,000 O.E.M. parts in stock from desserts and beverages, in-store dining Alfa Laval, Tetra Pak and Westfalia, as well as our own and a big-screen television. line of parts that meet or exceed industry standards. PPaarts The new design concept is comple- Separators, Inc. minimizes your downtime with mented by a new, single-tile logo that 24/7 availability and same-day shipping. marks a signifi cant change in branding, 24/7 Parts & Service the 52-year-old company says. All new stores built in the United States and a 95% Fill Rate number of countries around the world O.E.M. Parts will feature the new logo and key com- Separators, Inc. Manufactured Parts ponents of the new design. The company will only allow existing stores that have undergone major updates and remodel- ing to use the new logo signage. (800) 233-9022 “The best way to signal that there’s some- www.separatorsinc.com thing new on the inside is to create something new on the outside,” says Russell Weiner, For more information please visit www.separatorsinc.com Domino’s Pizza chief marketing offi cer. CMN
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Sbarro launches Henningsen Cold Storage receives NWFPA’s employer award new pizza recipe PORTLAND, Ore. — Henningsen “The award recognizes Henning- Education & Research Institute to Cold Storage was awarded the 2013 sen Cold Storage’s many employee fi nd and qualify “Premier Employer” MELVILLE, N.Y. — Sbarro last fall Premier Employer Award at the North- practices including their dedication companies and understand and write launched its new pizza recipe and west Food Processors Association’s to employee training over many a case study on employee practices promoted it with two antique 1940s (NWFPA) Annual Expo and Confer- years, their executives’ involvement and business results. pizza trucks touring the country and ence recently held at the Oregon with all levels in the organization “There are three key pieces to serving more than 35,000 free slices Convention Center. and consistency of promoting from attend to for a company to succeed to customers. The “Slice of Italy Tour,” The award is given to companies within,” says Dave Zepponi, presi- in this industry: customers, services held during October’s National Pizza that promote economic opportuni- dent, NWFPA. “Henningsen has many and locations,” Lucarelli says. “We Month, coincided with the introduc- ties for lower-income employees as practices that engage their workers have to have our warehouses where tion of Sbarro’s new Neapolitan-style an integral part of sustaining and in the business. They are also well our customers are or where the pizza recipe across more than 500 U.S. improving business results. known for their strong support of the product they are storing is consumed. eateries. Tony Lucarelli, executive vice communities in the states in which Location is not based on where The Neapolitan-style pizza recipe president, Bill Daniel, human re- they do business.” the talent is, therefore we have to features all-natural ingredients, includ- sources manager, and Colin Longmuir, The award is part of a larger project develop our employees to be and do ing dough made daily from scratch, vine- warehouse manager ,accepted the funded by the Hitachi Foundation. their best.” ripened whole peeled tomatoes and award on behalf of Henningsen Cold The Hitachi Foundation partnered More information is avail- freshly shredded whole milk Mozzarella. Storage. with Northwest Food Processors able at www.nwfpa.org. CMN “We’re incredibly proud of our new pizza recipe and we wanted to give consumers everywhere a chance to taste it fi rst-hand. From coast-to-coast, the response has been overwhelmingly positive,” says Jim Greco, CEO, Sbarro. “This launch is part of a larger strategy to take Sbarro back to its roots and revisit the qualities that made us a leader — delicious Italian food made from quality ingredients and served in a warm and welcoming environment.” As part of the “Slice of Italy Tour,” Sbarro identified local food banks in every city visited, raising funds at each tour stop. Over the course of the tour, more than $6,000 was raised with 100 percent of the funds donated to the food banks. CMN Pizza Hut offers new Big Pizza Sliders after Super Bowl giveaway
DALLAS — Pizza Hut recently intro- duced its new Big Pizza Sliders and hosted a giveaway that was announced during the Super Bowl earlier this year. Made with signature Pizza Hut Pan Pizza dough, the new mini pizzas come nine to a box for $10 or three for $5. Customers can choose up to three dif- ferent recipe combinations with up to three toppings each. Big Pizza Sliders were introduced during the CBS pre-game show just GEA Nu-Con Cleanable Powder Handling Systems before the kickoff of Super Bowl XLVII Feb. 3. From 4-7 p.m. Feb. 5, Pizza Hut Powder handling equipment can be CIP-ed effectively when the correct offered carryout and dine-in customers equipment and designs have been implemented. A system that is CIP- a free taste of the Big Pizza Sliders. able includes a CIP kitchen with water and cleaning solution tanks, For the launch of Big Pizza Sliders, pumps, heaters; dead-leg free valves, vessels, and hard pipes; and Pizza Hut has teamed up with Dr Pepper integrated process automation. and Virgin Gaming so customers who purchase any soft drink in-store or online receive a gaming piece directing them to log on at virgingaming.com/pizzahut for GEA Process Engineering Inc. Skid Mounted Three-Tank CIP System a chance to redeem multiple prizes and 1600 O‘Keefe Road, Hudson WI, 54016 be automatically entered for a chance to Phone: 1 715 386 9371, Fax: 1 715 386 9376 win the ultimate gaming experience with [email protected], www.gea.com a trip to E3 (Electronic Entertainment Expo) in the spring. The sweepstakes engineering for a better world GEA Process Engineering run through March 30. For more information, visit www.PizzaHut.com. CMN For more information please visit www.niroinc.com
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CONTEST categories judged. Vermont and New Foods, Glenview, Ill., Cheddar, 98.60. Second: Southwest Cheese A Crew, York came in second with six gold med- Third: Kiel Cheesemakers, Land Southwest Cheese Co., LLC, Clovis, Continued from page 1 als each. Oregon had four gold medals, O’Lakes Inc., Kiel, Wis., Sharp Ched- N.M., Colby 40-lb. block, 99.00. while California, Idaho, Illinois and dar, 98.45. Third: Team Arena, Arena Cheese, Wis., Smoked Brick; Team Edelweiss, Ohio all took three. Colorado, Michigan, • Cheddar, Aged 1-2 years Arena, Wis., Colby, Traditional Long- Edelweiss Creamery, Monticello, Minnesota, Missouri, New Mexico and Best of Class: Timothy Elmer, Great horn Style, 98.90. Wis., Butterkase; Bill Sikorski, Bel- Utah each captured one gold medal. Lakes Cheese of N.Y., Adams, N.Y., 99.65. • Monterey Jack Gioioso Cheese Inc., Green Bay, Wis., The top three cheeses given awards Second: Cheddar Room Team, Cabot Best of Class: Ahmet Maksic, Glanbia BelGioioso Romano; Jim Donahue, in each category were: Creamery Cooperative, Cabot, Vt., 99.55. Foods Inc., Twin Falls, Idaho, 98.70. Montchevre-Betin, Belmont, Wis., • Cheddar, Mild (0 to 3 months) Third: Foremost Farms USA, Marsh- Second: LaGrander’s Cheese Team Mini Cabrie; Carr Valley Cheesemak- Best of Class: Terry Lensmire, Ag- fi eld, Wis., 99.45. #2, LaGrander’s Hillside Dairy Inc., ers, Carr Valley Cheese Co. Inc., La- ropur, Weyauwega, Wis., Cheddar cut • Cheddar, Aged 2 Years or Longer Stanley, Wis., 98.65. Valle, Wis., for both Cave Aged Marisa from 640, 99.50. Best of Class: Tillamook County Third: Team Waumandee, Foremost and Caso Bolo Mellage; and Brenda Second: David Schmidt, Agropur, Creamery, Tillamook, Ore., White Aged Farms, Cochrane, Wis., 98.50. Jensen Hidden Springs Creamery, Weyauwega, Wis., Cheddar cut from Cheddar, 99.45. • Marbled Curd Cheese Westby, Wis., Ocooch Mountain. 640, 99.30. Second: Tillamook County Creamery, Best of Class: Tillamook County The contest included 1,702 entries Third: Team 1, Le Sueur Cheese Co., Tillamook, Ore., White Aged Cheddar, Creamery, Tillamook, Ore., Colby Mon- from 30 states and is the largest tech- Le Sueur, Minn., White Cheddar, 99.20. 99.40. terey Jack, 99.40. nical evaluation of cheese and but- • Cheddar, Medium (3 to 6 months) Third: Weyauwega Cheddar Team, Second: Benjamin Parlov, Glanbia ter in the country. More than 30,000 Best of Class: Team Cracker Barrel Agropur, Weyauwega, Wis., Cheddar cut Foods Inc., Twin Falls, Idaho, Colby/ pounds of cheese were entered in this Natural Cheese, Agropur Weyauwega from 640, 99.35. Jack, 99.35. year’s contest. for Kraft Foods, Glenview, Ill., 99.10. • Bandaged Cheddar, Mild to Medium Third: David Giese, Valley Queen “Every medalist should be ex- Second: Patricia Beattie, Great Best of Class: Edhem Cucic, Glanbia Cheese Factory Inc., Milbank, S.D., tremely proud of being recognized as Lakes Cheese of N.Y., Adams, N.Y., 98.70. Foods Inc., Twin Falls, Idaho, Bandaged Colby Monterey Jack - cut cheese, 99.30. the best of the best in the largest na- Third: Team Cracker Barrel Natural Cheddar, 97.65. • Swiss Style Cheese tional cheese competition ever held,” Cheese, Agropur Weyauwega for Kraft Second: Wayne Hintz, Red Barn Fam- Best of Class: Team Guggisberg says John Umhoefer, executive direc- Foods, Glenview, Ill., 98.50. ily Farms, Appleton, Wis., Heritage Weis Sugarcreek, Guggisberg Cheese, Mill- tor of the Wisconsin Cheese Makers • Cheddar, Sharp (6 months to 1 year) Old World Style White Cheddar, 97.60. ersburg, Ohio, 200-pound Swiss block, Association, which hosts the biennial Best of Class: Tillamook County Third: Wayne Hintz, Red Barn Family 99.50. competition. Creamery, Tillamook, Ore., Yellow Farms, Appleton, Wis., Medium Ched- Second: Day Shift 1, Pearl Valley Cheesemakers from Wisconsin re- Sharp Cheddar, 98.65. dar Midget, 97.35. Cheese, Fresno, Ohio, Rindless Swiss ceived the most gold medals in the Second: Team Cracker Barrel Natural • Bandaged Cheddar, Sharp to Aged block, 99.45. competition with 47 of the total 81 Cheese, Agropur Weyauwega for Kraft Best of Class: Wayne Hintz, Red Barn Third: Team Guggisberg Sugarcreek, Family Farms, Appleton, Wis., Heritage Guggisberg Cheese, Millersburg, Ohio, Weis Reserve Old World Style White 200-pound Swiss block, 99.40. Cheddar, 98.35. • Mozzarella Second: Wayne Hintz, Red Barn Best of Class: Pat Doell, Agropur, Our Customers… Family Farms, Appleton, Wis., 3-Year Luxemburg, Wis., 98.80. Heritage Weis Reserve Old World Style Second: Roger Krohn, Agropur, Making You Our White Cheddar, 98.35. Luxemburg, Wis., 98.55. Third: Dane Huebner, Grafton Vil- Third: Robert Whiteside, Empire Number One Priority! lage Cheese, Brattleboro, Vt., Queen Cheese Inc., Cuba, N.Y., 98.45. of Quality Clothbound Cheddar, 97.95. • Mozzarella, Part Skim • Colby Best of Class: Team Appleton Fore- Best of Class: Southwest Cheese most, Foremost Farms USA, Appleton, B Crew, Southwest Cheese Co., LLC, Wis., 99.70. Clovis, N.M., Colby 40-lb. block, 99.20. 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MOZZARELLA Lactalis, Buffalo, N.Y., Smoked Mild Best of Class: Jeffrey Helm, Middle- Wis., 99.15. Provolone, 99.15. fi eld Cheese, Middlefi eld, Ohio, Baby • Havarti Flavored Continued from page 24 • Ricotta Swiss cheese, 99.20. Best of Class: Dave Buholzer, Klon- Best of Class: Ricotta Team 2, Kraft/ Second: Neal Schwartz, Chalet dike Cheese Co., Monroe, Wis., Dill Second: Team B, Dairy Farmers of Pollio Italian Cheese Co., Campbell, N.Y., Cheese Co-op, Monroe, Wis., Baby Swiss Havarti, 99.70. America, Wilmington, Pa., 98.85. Polly-O Hand Dipped Ricottone, 98.30. wheel, 99.10. Second: Ron Bechtolt, Klondike Third: Terry Lensmire, Agropur, Second: Kyle Kuwik, Sorrento Lacta- Third: Team Penn Cheese, Penn Cheese Co., Monroe, Wis., Dill Havarti, Luxemburg, Wis., 98.80. lis, Buffalo, N.Y., While Milk Deli Whey Cheese Corp., Winfi eld, Pa., Baby Swiss, 99.50. • Provolone, Mild Based Ricotta, 98.00. Deli Style Loaf, 98.95. Third: Jeff Gundlach, Arla Foods - Best of Class: Foremost Farms, Third: Joseph Taranto, Montena • Feta Hollandtown, Kaukauna, Wis., Caraway Clayton, Wis., 99.60. Taranto Foods, Ridgefi eld, N.J., Old Best of Class: Terry Lensmire, Agro- Havarti, 99.45. Second: Rob Stellrecht, Burnett Fashion Ricotta, 97.95. pur, Weyauwega, Wis., 99.00. • Gorgonzola Dairy Co-op, Grantsburg, Wis., 99.45. • Parmesan Second: Micah Klug, Agropur, Wey- Best of Class: Team Mindoro, Swiss Third: Joe Miner, Empire Cheese Best of Class: Eau Galle Cheese Fac- auwega, Wis., 98.50. Valley Farms, Mindoro, Wis., Gorgon- Inc., Cuba, N.Y., 99.40. tory Team, Eau Galle Cheese Factory, Third: Mike Schultz, Nasonville zola, 98.20. • Provolone, Aged Durand, Wis., Parmesan, 99.60. Dairy Inc., Marshfi eld, Wis., 98.45. Second: Team Seymour, Great Lakes Best of Class: Bill Kocha, BelGioioso Second: John Griffi ths, Sartori Co., • Feta, Flavored Cheese Co. Inc., Seymour, Wis., Mild Cheese Inc., Green Bay, Wis., BelGioioso Antigo, Wis., Sartori Reserve SarVec- Best of Class: Steve Buholzer, Klon- Creama Dolce Gorgonzola, 97.35. Sharp Provolone, 99.35. chio Parmesan, 99.50. dike Cheese Co., Monroe, Wis., Mediter- Third: Team 2, Team Hook, Hook’s Second: Team BDC P.M., Burnett Third: John Stender, BelGioioso ranean Herb Feta in brine, 99.50. Cheese Co. Inc., Mineral Point, Wis., Dairy Co-op, Grantsburg, Wis., Aged Cheese Inc., Green Bay, Wis., BelGioioso Second: Adam Buholzer, Klondike Gorgonzola Dolce, 97.00. Provolone, 98.55. Parmesan, 99.50. Cheese Co., Monroe, Wis., Tomato & • String Cheese Third: Robert Whiteside, Empire • Asiago Basil Feta in brine, 99.25. Best of Class: Steven Scott, Empire Cheese Inc., Cuba, N.Y., Aged Provo- Best of Class: Mike Matucheski, Sar- Third: Belmont Team, Lactalis Cheese Inc., Cuba, N.Y., String Cheese, lone, 98.45. tori Co., Antigo, Wis., Sartori Reserve American Group, Belmont, Wis., Feta 97.60. • Smoked Provolone Extra-Aged Asiago, 99.20. Crumble Tomato Basil, 99.20. Second: Robert Whiteside, Empire Best of Class: Steven Scott, Empire Second: Team AMPI, American Milk • Havarti Cheese Inc., Cuba, N.Y., String Cheese, Cheese Inc., Cuba, N.Y., Smoked Pro- Producers Inc., Hoven, S.D., Asiago Best of Class: Adam Buholzer, Klon- 97.15. volone, 99.25. Wheel, 5 months, 99.15. dike Cheese Co., Monroe, Wis., 99.45. Third: Cesar Luis, Cesar’s Cheese, Second: Team Lake Norden, Lake Third: Eau Galle Cheese Factory Second: Ron Buholzer, Klondike Random Lake, Wis., Oaxaca String Norden Cheese Co., Lake Norden, S.D., Team, Eau Galle Cheese Factory, Du- Cheese Co., Monroe, Wis., 99.40. Cheese, hand crafted, RBGH free, cow Smoked Provolone, 99.20. rand, Wis., Fresh Asiago, 99.05. Third: Decatur Dairy Cheesemak- milk farmstead fresh, 96.90. Third: Mark Scarpena, Sorrento • Baby Swiss Style ers, Decatur Dairy Inc., Brodhead, Turn to BEST, page 26 a
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BEST Best of Class: Caves Team, Caves of Second: Bruce Workman, Fair Oaks Third: Marquez Brothers Inter- Faribault, Faribault, Minn., St. Pete’s Farms, Fair Oaks, Ind., Gouda, 99.40. national, Inc. Hanford, Calif., Fresco Continued from page 25 Select Cave Aged Blue, 97.90. Third: Dave Newman, Arla Foods - Cremoso, moisture 56-percent, 99.00. Second: Team Emmi Roth USA, Hollandtown, Kaukauna,Wis., Edam, • Hispanic Melting Cheeses (Quesos • Cottage Cheese Emmi Roth USA, Monroe, Wis., Roth 99.35. para Fundir) Best of Class: Upstate Niagara Co-op, Buttermilk Blue, 97.80. • Gouda, Aged Best of Class: Jammy Graca, Karoun West Seneca, N.Y., 98.80. Third: Team North Hendren Thorp, Best of Class: Holland’s Family Dairies Inc., Sun Valley, Calif., Oaxaca, Second: Upstate Niagara Co-op, West North Hendren Co-op Dairy, Willard, Cheese Team, Holland’s Family Cheese, 99.40. Seneca, N.Y., 98.25. Wis., Black River Blue, 96.35. Thorp, Wis., Marieke Gouda Mature, Second: Team Nuestro Queso, Third: Upstate Niagara Co-op, West • Brick, Muenster 6-9 month, 99.50. Nuestro Queso, LLC, Kent, Ill., Queso Seneca, N.Y., 97.55. Best of Class: Walter Hartwig, Zim- Second: Saxon Cheese Team, Saxon Oaxaca Ball, 99.20. • Fresh Mozzarella merman Cheese Inc., South Wayne, Wis., Cheese LLC, Cleveland, Wis., Big Eds, Third: Valley View Cheese Team, Best of Class: Edoardo La Torre, Muenster, 99.80. 99.45. Valley View Cheese Co-op, South Wayne, BelGioioso Cheese Inc., Green Bay, Wis., Second: Bruce Workman, Fair Oaks Third: Holland’s Family Cheese Wis., Queso Quesadilla, 99.15. BelGioioso Burrata, 99.85 Farms, Fair Oaks, Ind., Muenster, 99.75. Team, Holland’s Family Cheese, Thorp, • Hard Hispanic Cheeses Second: George Crave, Crave Broth- Third: Matt Erdley, Klondike Cheese Wis., Marieke Gouda Premium, 12-18 Best of Class: Team Emmi Roth USA, ers Farmstead Cheese LLC, Waterloo, Co., Monroe, Wis., Brick, 99.70. month, 99.35. Emmi Roth USA, Monroe, Wis., Roth Wis., Fresh Mozzarella Vac Pak Ball, • Brie, Camembert & Other Surface • Gouda, Flavored GranQueso, 99.25. 99.80. (Mold) Ripened Best of Class: Holland’s Family Second: Team MCP, Mexican Cheese Third: Mozz Team 1, Kraft Foods Best of Class: Colin McGrath, Sprout Cheese Team, Holland’s Family Cheese, Producers. Darlington, Wis., San Rafael Group, Campbell, N.Y., Polly-O Gourmet Creek Farm, Poughkeepsie, N.Y., Mar- Thorp, Wis., Marieke Gouda Foene- Queso Cotija, 99.05. Fresh Mozzarella, 99.75. gie, 99.55. greek, 99.20. Third: Team Emmi Roth USA, Emmi • Blue-Veined, Exterior Molding Second: Scott Ness, Old Europe Second: Holland’s Family Cheese Roth USA, Monroe, Wis., Roth Gran- Best of Class: Chris Roelli, Roelli Cheese Inc., Benton Harbor, Mich., Team, Holland’s Family Cheese, Thorp, Queso Reserve, 98.80. Cheese, Shullsburg, Wis., Red Rock, Double Creme Slicing Brie, 99.45. Wis., Marieke Gouda Pesto Basil, 98.90. • Smear Ripened Soft Cheeses 97.60. Third: Belmont Team, Lactalis Third: Edin Topic, Glanbia Foods Best of Class: Jasper Hill Farm, Second: Jasper Hill Farm, Cellars American Group, Belmont, Wis., Presi- Inc., Twin Falls, Idaho, Gouda/Black Cellars at Jasper Hill, Greensboro, Vt., at Jasper Hill, Greensboro, Vt., Bayley dent, 99.35. Olives and Garlic, 98.85. Willoughby, 99.65. Hazen Blue, 97.45. • Edam/Gouda • Smoked Gouda Second: Jasper Hill Farm, Cellars Third: Kuba & Team, Point Reyes Best of Class: Holland’s Family Best of Class: Holland’s Family at Jasper Hill, Greensboro, Vt., Win- Farmstead Cheese Co, Point Reyes, Cheese Team, Holland’s Family Cheese, Cheese Team, Holland’s Family Cheese, nimere, 99.55. Calif..,Point Reyes Bay Blue, 96.20. Thorp, Wis., Marieke Gouda Belegen, Thorp, Wis., Marieke Gouda Smoked Third: Consider Bardwell Farm, • Blue-Veined 4-6 month, 99.45. Belegen, 99.30. West Pawlet, Vt., Dorset, 99.20. Second: Holland’s Family Cheese • Smear Ripened Semi-soft Cheeses Team, Holland’s Family Cheese, Thorp, Best of Class: Spring Brook Farm, Wis., Marieke Gouda Smoked young, Farms for City Kids Foundation, Read- 2-4 month, 99.20. ing, Vt., Reading - Semi-soft Vermont Third: Bruce Workman, Fair Oaks Artisan Raclette, 98.90 Farms, Fair Oaks, Ind., Smoked Gouda, Second: Team Liederkranz, Chalet 99.00. for DCI Cheese Co., Richfi eld, Wis., • Quesos Frescos Liederkranz, 98.85. Best of Class: Team Nuestro Queso, Third: Team Emmi Roth USA, Emmi Nuestro Queso, LLC, Kent, Ill., Queso Roth USA, Monroe, Wis., Roth Raclette, Fresco, 99.25. 98.80. Serving Up Second: Team Nuestro Queso, • Smear Ripened Hard Cheeses Fresh Ideas Since 1949 Nuestro Queso, LLC, Kent, Ill., Queso Best of Class: Spring Brook Farm, Panela, 99.15. 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• Flavored Cheeses with Sweet or SMEAR “Dessert” Condiments Continued from page 26 Best of Class: Mike Matucheski, Sar- tori Co., Antigo, Wis., Sartori Reserve Farms for City Kids Foundation, Read- Espresso BellaVitano, 99.05. ing, Vt., Tarentaise - Semi-Hard Raw Second: Holland’s Family Cheese Milk Vermont Alpine Cheese, 99.75. Team, Holland’s Family Cheese, Thorp, Second: Andy Hatch, Uplands Wis., Thorp Cheese, 98.65. Cheese, Dodgeville, Wis., Pleasant Third: Mike Matucheski, Sartori Co., Ridge Reserve, 99.60. Antigo, Wis., Sartori Reserve Merlot Third: Consider Bardwell Farm, BellaVitano, 98.55 West Pawlet, Vt., Rupert, 99.50. • Smoked Soft and Semi-soft • Pepper Flavored Monterey Jack Cheeses Best of Class: Carr Valley Cheese- Best of Class: John Pitman, Mill makers, Carr Valley Cheese Co. Inc., Creek Cheese LLC, Arena, Wis., Smoked LaValle, Wis., Hot Pepper Jack, 98.65 Brick, 99.55. Second: Team Black Creek, Meister Second: Ron Stellrecht, Burnett for DCI Cheese Co., Richfi eld, Wis., Dairy Co-op, Grantsburg, Wis., Smoke Photo by Mike Roemer Black Creek Pepper Jack, 98.60. Flavpre String Cheese, 99.50. WINNING MOMENT — Marieke Penterman of Holland’s Family Cheese celebrates with WCMA Executive Third: Tillamook County Creamery, Turn to SMOKED, page 28 a Director John Umhoefer as her Marieke Mature Gouda is named the 2013 U.S. Champion Cheese. Tillamook, Ore., Jalapeno Pepper Monterey Jack, 20-percent red and 80-percent green, 98.55. • Pepper Flavored “American” Style Cheeses (Colby & Cheddar) “Specializing in Cheese Products” Best of Class: Kerry Henning, Hen- ning’s Cheese, Kiel, Wis., Chipotle Cheddar 40-lb. block, 98.50. Second: Cheddar Room Team, Cabot Creamery Cooperative, Cabot, Vt., Jalapeno 50-percent Reduced Fat Cheddar, 97.85. Third: Cheddar Room Team, Cabot Creamery Cooperative, Cabot, Vt., Chipotle Cheddar, 97.75. • Pepper Flavored Cheeses (Other Natural Styles) Best of Class: Matt Henze, Decatur Dairy Inc., Brodhead, Wis., Havarti Pepper, 99.50. Second: Hansi Lehner Jr., Valley View Cheese Co-op, South Wayne, Wis., Jalapeno Havarti, 99.10. Third: Matt Cotroneo, Glanbia Foods Inc., Twin Falls, Idaho, Red Habanero Gouda, 98.95. • Flavored Soft Cheeses Best of Class: Lactalis American Group, Tipton, Calif., Galbani 1/3-ounce The Only Marinade Cup, 98.50. Second: MouCo Cheese Co. Inc., Fort Cheese Products Collins, Colo., MouCo Truffello, 98.15. You’ll Ever Third: George Crave, Crave Brothers Need!! Farmstead Cheese LLC, Waterloo, Wis., Marinated Fresh Mozzarella, 98.00. • Flavored Semi-soft Cheeses Best of Class: Team Emmi Roth USA, • Block • Loaf • Shred • Diced • Grated Emmi Roth USA, Monroe, Wis., Roth • Sliced • 120/160 Ct. Slices Five Peppercorn Raclette, 99.40. The advantages of taking the “alternate” route to savings: Second: Anthony Mongiello, Forma- ■ Lower Cost ■ Longer Shelf Life ggio Italian Cheese Specialties LLC, ■ Cholesterol Free Available ■ Lactose Free Available Hurleyville, N.Y., Marinated Fresh ■ Vitamin and Mineral Fortified ■ Calcium Enriched Mozzarella, 99.25. ■ Kosher Available ■ HACCP Program Third: String Team 1, Kraft/Pollio ■ Custom Formulation ■ On-Site Laboratory Italian Cheese Co., Campbell, N.Y., We Can Meet Any of Your Conversion Needs Cracked Black Pepper String Cheese, Available in Cheddar, Provolone, Mozzarella, Parmesan, 99.00. American, Blends and Custom Formulations • Flavored Hard Cheeses Best of Class: Bruce Willis, Burnett The savings come in all sizes... Dairy Co-op, Grantsburg, Wis., Alpha’s Morning Sun with Rosemary, 98.85. Second: Al Graveen, Harmony Spe- cialty Dairy Doods, Stratford,Wis., Nut Brown Ale Caerphilly, 98.80. 36120 Owen Street • Whitehall, WI 54773-0677 • Phone: (715) 538-2326 • Fax: (715) 538-4723 • Toll Free 888-755-9900 Third: Kerry Henning, Henning’s E-mail: [email protected] • Website: www.whitehall-specialties.com Cheese, Kiel, Wis., Shelf-cured Cracked Peppercorn Cheddar, 98.60. For more information please visit www.whitehall-specialties.com
Reprinted with permission from the March 15, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 28 CHEESE MARKET NEWS® — March 15, 2013 NEWS/BUSINESS
Co., Antigo, Wis., Sartori A, 99.35. SMOKED • Reduced Fat Soft & Semi-soft Continued from page 27 Cheeses Best of Class: Belmont Team, Lac- Third: Blue Team, Rogue Creamery, talis American Group, Belmont, Wis., Central Point, Ore., Smokey Blue, Brie light, 99.35. 99.40. Second: Luke Buholzer, Klondike • Smoked Hard Cheeses Cheese Co., Monroe, Wis., Reduced Best of Class: Fernando Chavez, Fat Feta in Brine, 99.25. Gold Creek Farms, Kamas, Utah, Third: Brewster Cheese, Stockton Smoked Parmesan, 99.45. Cheese, Stockton, Ill., Reduced Fat Second: Fernando Chavez, Gold Swiss, 180-lb. block, 99.10. Creek Farms, Kamas, Utah, Smoked • Reduced Fat Hard Cheeses Romano, 99.30. Best of Class: Joey Pittman, Glanbia Third: Day Shift 1, Pearl Valley Foods Inc., Twin Falls, Idaho, Reduced Cheese, Fresno, Ohio, Smoked Swiss, Fat Cheddar, 98.05. 99.05. Second: Stephen Plucker, Valley • Open Class Soft Cheeses Queen Cheese Factory Inc., Milbank, Best of Class: Bill Codr, BelGioioso S.D., Reduced Fat Cheddar - Cut Cheese Inc., Green Bay, Wis., BelGio- Cheese, 97.80. ioso Mascarpone, 98.60. Third: Justin Larson, Agropur Inc, Second: Jasper Hill Farm, Cellars Hull, Iowa, 33-percent Reduced Fat at Jasper Hill, Greensboro, Vt., Moses Cheddar, 97.30. Sleeper, 98.25. • Lowfat Cheeses Third: Mark Ruttner, BelGioioso Best of Class: Adam Buholzer, Cheese Inc., Green Bay, Wis., BelGio- Klondike Cheese Co., Monroe, Wis., ioso Crescenza-Stracchino, 97.85. Fat Free Feta in Brine, 99.60. • Open Class Semi-soft Cheeses Second: Dave Zielazowski, Lactalis Best of Class: Team Edelweiss, USA, Inc., Merrill, Wis., Rondelé Garlic Edelweiss Creamery, Monticello, Wis., & Herbs Light gourmet spreadable Butterkase, 99.20. cheese, 50-percent reduced fat, 99.20. Second: A Team, Vermont Farm- Third: Steve Buholzer, Klondike stead Cheese Co, South Woodstock, Cheese Co., Monroe, Wis., Lowfat Feta •Silos Vt., BrickHaus Tilsit, 98.65. in Brine, 98.55. Third: Valley View Cheese Team, • Reduced Sodium Cheeses •Processors Valley View Cheese Co-op, South Wayne, Best of Class: Walter Hartwig, Zim- Wis., Butterkase, 98.50. merman Cheese Inc., South Wayne, •Horizontal Storage Tanks • Open Class Hard Cheeses Wis., Reduced Sodium Muenster, 98.40. Best of Class: Bill Sikorski, Bel- Second: Tricia Slockett, Glanbia •Custom Specialty Equipment Gioioso Cheese Inc., Green Bay, Wis., Foods Inc., Twin Falls, Idaho, Reduced BelGioioso Romano, 99.45. Sodium Cheddar, 98.25. …and More! Second: Juan Romero, Rumiano Third: Chad Duhai, Zimmerman Paul Mueller Company • 1600 W. Phelps St. • Springfield, MO 65802 Cheese Co., Willows, Calif., Dry Mon- Cheese Inc., South Wayne, Wis., Re- [email protected] • 1-800-MUELLER • www.paulmueller.com terey Jack aged 6 months, 99.40. duced Sodium Muenster, 98.20. ©2013 Paul Mueller Company 382-7 Third: Mike Matucheski, Sartori • Cold Pack Cheese, Cheese Food Best of Class: Harold Patzke, Pine For more information please visit www.paulmueller.com River Prepack, Newton, Wis., Swiss & Almond Cold Pack Cheese Food, 99.65. Second: Phil Lindemann, Pine River Prepack, Newton, Wis., Sharp Cheddar Incredible Cold Pack Cheese Food, 99.40. Third: Harold Patzke, Pine River Cheese... Prepack, Newton, Wis., Hot Habanero Cold Pack Cheese Food, 99.35. and so much more • Cold Pack Cheese Spreads Best of Class: Anjan Reddy, Bel Foodservice–Retail–Industrial Brands USA, Little Chute, Wis., Sharp Cheddar Cheese Spread, 99.45. Cheese Second: Phil Lindemann, Pine River Natural & Process Shreds, Slices, Grated, Cubes, Crumbles, Prepack, Newton, Wis., Smoked Big Block, Loaf, Wheel, Chunk, Aging programs Russ Premium Beer Cheese Cold Pack Cheese Spread, 98.95. Sauces & Dips Third: Jeff Wieland, Bel Brands Cheese, Red & Flavored Horseradish Refrigerated and Shelf stable, USA, Little Chute, Wis., Portion cups, Tubs, Pouches, Aerosol, Bags Cheese Spread, 98.10. • Spreadable Cheeses Beverage Best of Class: Keith Turzinski, Lac- Protein Drinks, Juice, Enhanced Water, Energy Shots talis USA Inc., Merrill, Wis., Rondelé Gourmet Spreadable Cheese with Blue Cheese, 99.05. ® Second: Beaver Dam Team, Kraft Foods, Beaver Dam, Wis., Cream Cheese, 99.00. 800-313-9974 • 920-662-2184 Third: Beaver Dam Team, Kraft www.winonafoods.com Foods, Beaver Dam, Wis., Cream Cheese, 98.90.
For more information please visit www.winonafoods.com Turn to SPREADABLE, page 30 a
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PANTONE® PANTONE® PANTONE® PANTONE® Proc. Cyan Proc. Magenta Proc. Yellow Proc. Black ADOBE ILLUSTRATOR CS2 ADOBE PHOTOSHOP CS2 WI_13102-Cheese Market News Winona Foods Winona Ad 1-2 pg Cheese A.ai Cheese Market News MD TT 12.15.09 Initial keyline-tt 12.18.09 Release Art-tt March 15, 2013 — CHEESE MARKET NEWS® 29 CLASSIFIED ADVERTISING
Say Cheese... • HELP WANTED 7 • HELP WANTED 7 Say CHEESE MARKET NEWS! CHEESE MARKET NEWS® is here to deliver original, straightforward, reliable news to help you run your business SALES/MARKETING MANAGER more efficiently and profitably. What better way to tap into (EMV]JSSH97%-RGER75*GIVXM½IHQEVOIXPIEHIVMRWTIGMEPX]GLIIWITVSHYGXMSR the effectiveness of this one-stop news source than to JSV SZIV ]IEVW MW WIIOMRK E 7EPIW1EVOIXMRK 1EREKIV JSV MXW;IWXIVR 6IKMSR advertise your products or services on our classified page or in the display section of our newspaper? VIWTSRWMFPIXSHIZIPSTWXVEXIK]ERHXSSVKERM^IERHI\IGYXIEH]REQMGQEVOIXMRK My job is to help you sell your equipment, ingredients or ERHWEPIWTVSKVEQWIVZMRKHMZIVWM½IHQEVOIXWWYGLEW*SSH7IVZMGI4VMZEXI0EFIP services or to find a qualified candidate to join your company, +VSGIV]7REGO'SQTERMIWERH6IXEMP and I take my job seriously. (IZIPSTW ERH QEREKIW &VSOIV RIX[SVO (IZIPSTW ERH I\IGYXIW KIRIVEP WEPIW Getting results is as easy as picking up the phone or emailing me to discuss your needs. I am here to listen and help you TVSQSXMSRERHEHZIVXMWMRKWXVEXIK]'SSVHMREXIWERHHMVIGXWQIIXMRKWGSRJIVIRGIW achieve your goal. Please call me at (608) 831-6002 or email ERHGSRZIRXMSRTVSKVEQWXSEGLMIZIQE\MQYQHMVIGXTVSHYGXI\TSWYVIERHTVSQSXI me at [email protected] and let me go WEPIW6ITVIWIRXW'SQTER]EXVIKMSREPERHREXMSREPXVEHIWLS[W to work for you today. ® 8LIMHIEPGERHMHEXI[MPPLEZIWEPIWERHQEVOIXMRKI\TIVMIRGIMRXLI*SSH-RHYWXV] Susan Quarne CHEESE MARKET NEWS ERHPMZIMRXLIVIKMSR Publisher The Weekly Newspaper Of The Nation's Cheese And Dairy/Deli Business (EMV]JSSH97%-RGSJJIVWERI\GIPPIRXWEPEV]ERHGSQTVILIRWMZIFIRI½XTEGOEKI
*SVGSRÞHIRXMEPGSRWMHIVEXMSR • EQUIPMENT 1 • EQUIPMENT 1 TPIEWIJSV[EVHVIWYQIXS Peggy White Human Resource Manager AUCTION! [email protected] Soup & Food Processing Equipment For more information please e-mail [email protected] BAY VALLEY FOODS - Wed., April 3 Waste Water Engineer Career Opportunity Cookers, Pocket & Can Fillers, Packaging • MENDOTA, IL Complete Filtration Resources, Inc. seeks a qualified candidate to join our Industrial Wastewater division. We are seeking engineers with experience designing MBR systems. Experience in the food & dairy industry is a plus. Candidates must be able to display proficiencies in: biological, chemical and physical treatment of wastewater. Project coordination, customer interaction and the ability to work as part of team are critical skills. The ability to travel 25-40% of the time is required. 2013 Qualified candidates can expect a strong portfolio of compensation and benefits. If you have an interest in joining our growing team, please send • (5) Elmar Pocket & Can Fillers, Angelus Can Seamers, Solbern Briner your resume and cover letter to: • (2) Blentech Cookers & Dump Hopper; 12' Hughes S/S Blancher John Park Complete Filtration Resources • Rietz Extructor, Vegetable Washing System, Frozen Tote Breaker P. O. Box 253 • Key De-Watering System, 7-Station Vegetable Sorting System 1932 East 26th Street • Kisters Multipackers, Metal Detectors, Coders, Vibratory Conveyors Marshfield, WI 54449 • NEW Allen Bradley Plant Controls, S/S Flow Meters, Pumpsm Valves Email: [email protected] • Palletizers & Depalletizers, Many General Plant Items, Spare Parts — Equal Opportunity Employer —
Details & Online Bidding available at: For more information please e-mail [email protected] HARRY www.harrydavis.com Controls Engineer Career Opportunity DAVIS For Color Brochure: (412) 765-1170 & COMPANY Complete Filtration Resources, Inc. seeks an experienced controls engineer fax (412) 765-0910 - [email protected] with a vast knowledge specifically pertaining to fluid process engineering. This is an exciting opportunity to join an established and growing company, For more information please visit www.harrydavis.com in a rapidly growing field. Candidates must have proficiency in PLC and HMI programming, as well as Networking and AutoCAD. The ability to manage projects and work as a part of the team is critical. Qualified candidates can expect an extremely strong portfolio of compensation and benefits. If you have an interest in joining our growing CHEESE CUTTERS team, please send your resume to: THAT John Park Complete Filtration Resources BOOST PROFITS For more information please P. O. Box 253 PHONE: FAX: visit www.barrinc.com 1932 East 26th Street 1-888-2-GENMAC 1-920-458-8316 Marshfield, WI 54449 E-MAIL: [email protected] • PLANTS: SALE/LEASE 5 Email: [email protected] GENERAL MACHINERY CORPORATION — Equal Opportunity Employer — P.O. BOX 717 SHEBOYGAN, WI 53082-0717 For more information please e-mail [email protected] For more information please • PLANTS: WANTED 6 visit www.genmac.com • POSITIONS WANTED 8 • CONSULTANTS 9
Reprinted with permission from the March 15, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 30 CHEESE MARKET NEWS® — March 15, 2013 NEWS/BUSINESS
SPREADABLE • Soft Goat’s Milk Cheeses Wis., Cardona, 99.55. Carr Valley Cheese Co. Inc., La Valle, Best of Class: Adeline Druart • Flavored Semi-soft Goat’s Milk Wis., Airco, 99.25. Continued from page 28 and Team, Vermont Butter & Cheese Cheeses • Surface (Mold) Ripened Mixed Creamery, Websterville, Vt., Fresh Best of Class: Heartland Cream- Milk Cheeses • Flavored Spreadable Cheeses Crottin, 99.20. ery, Newark, Mo., Flavored Chevre Best of Class: Joey Conner and Best of Class: Team Franklin Foods, Second: Team Miguel, Laura Che- made from pasteurized goat’s milk, Team, Vermont Butter & Cheese Franklin Foods, Enosburg Falls, Vt., nel’s Chevre, Sonoma, Calif., Fresh cranberries and pecans added, 99.70. Creamery, Websterville, Vt., Cremont, Green Mountain Farms Tzatziki Chevre log, 99.10. Second: Carr Valley Cheesemakers, 98.80. Savory Yogurt Dips, 99.10. Third: Woolwich Dairy USA Inc., Carr Valley Cheese Co. Inc., LaValle, Second: Carr Valley Cheesemakers, Second: Blue Moose of Boulder Lancaster, Wis., Chevrei Original, Wis., Smoked Goat Cheddar, 99.55. Carr Valley Cheese Co. Inc., La Valle, Team, Blue Moose of Bouldeer, Lafay- 98.90. Third: Carr Valley Cheesemakers, Wis., Cave Aged Mellage, 98.55. ette, Colo., Truffled Ricotta Dip, 98.65. • Flavored Soft Goat’s Milk Carr Valley Cheese Co. Inc., LaValle, Third: Dane Huebner, Grafton Third: Margarete Porod, Lactalis Cheeses Wis., Smoked Billy Blue, 99.50. Village Cheese, Brattleboro, Vt., USA Inc., Merrill, Wis., Rondelé Gar- Best of Class: Goat Production/ • Hard Goat’s Milk Cheeses Shepsog, 97.25. den Vegetable gourmet spreadable Packaging Team, Kolb-Lena Inc., Best of Class: Haystack Mountain • Hard Mixed Milk Cheeses cheese, 98.55. Lena, Ill., Chavrie Sundried Tomato Goat Dairy, Longmont, Colo., Wall Best of Class: Carr Valley Cheese- • Pasteurized Process Cheeses Goat Log, 99.65. Street Gold Goat Alpine, 99.65. makers, Carr Valley Cheese Co. Inc., La Best of Class: Process Loaf Team, Second: Team Mackenzie, Mack- Second: Central Coast Creamery, Valle, Wis., Caso Bolo Mellage, 98.40 Associated Milk Producers Inc., Por- enzie Creamery, Hiram, Ohio, Cognac Paso Robles, Calif., Goat Cheddar, Second: Mike Matucheski, Sartori, tage, Wis., Process American Cheese Fig Chevre, 99.50. 99.55. Plymouth, Wis., Sartori Limited Edi- Loaf, 98.50. Third: Carol Cairy, Montchevre- Third: Katie Hedrich, LaClare tion Pastorale Blend, 98.35. Second: Process Slice Team, Asso- Betin Inc., Belmont, Wis., Peppadew, Farms Specialties LLC, Chilton, Wis., Third: Todd Jaskolski, Caprine ciated Milk Producers Inc., Portage, 99.35. Evalon, 99.15. Supreme LLC, Black Creek, Wis., Wis., Process American Slice Cheese, • Surface (Mold) Ripened Goat’s • Soft & Semi-soft Sheep’s Milk Marbré, 97.90. 98.45. Milk Cheeses Cheeses • Butter Third: Team Dickson, Dairy Farm- Best of Class: Jim Donahue, Best of Class: Team Hook, Hook’s Best of Class: Foremost Farms Shift ers of America, West Middlesex, Pa, Montchevre-Betin Inc., Belmont, Wis., Cheese Co. Inc., Mineral Point, Wis., 1, Foremost Farms USA, Reedsburg, White American Processed Cheese, Mini Cabrie, 99.75. Little Boy Blue, 99.40. Wis., Salted butter, 99.85. 98.40. Second: Joey Conner and Team, Second: Carr Valley Cheesemakers, Second: Foremost Farms Shift 3, • Flavored Pasteurized Process Vermont Butter & Cheese Creamery, Carr Valley Cheese Co. Inc., La Valle, Foremost Farms USA, Reedsburg, Cheeses Websterville, Vt., Bijou, 99.65. Wis., Big Mutton Button, 99.20. Wis., Salted butter, 99.80. Best of Class: Joe Wilson, Biery Third: Team Adrianna, Laura Third: Carr Valley Cheesemakers, Third: Team Chaseburg, CROPP Cheese Co., Louisville, Ohio, Natu- Chenel’s Chevre, Sonoma, Calif., Carr Valley Cheese Co. Inc., La Valle, Cooperative/Organic Valley, La Farge, rally Smoked Pasteurized Process Melodie, 99.60. Wis., Marisa, 99.05. Wis., Organic Pasture (salted and Cheddar Cheese, 99.55. • Semi-soft Goat’s Milk Cheeses • Flavored Soft & Semi-soft cultured) Butter, 99.60. Second: Team Loaf, Land O’Lakes. Best of Class: Central Coast Sheep’s Milk Cheeses • Unsalted Butter Spencer, Wis., New Yorker Hot Pep- Creamery, Paso Robles, Calif., Goat Best of Class: Brenda Jensen, Hid- Best of Class: Team Graf, Graf per, 99.40. Gouda, 99.65. den Springs Creamery, Westby, Wis., Creamery Inc., Bonduel, Wis., Cream- Third: Steven Tollers, Burnett Second: Ray Smith and Team, Driftless Maple, 98.65. ery Unsalted Butter, 99.65. Dairy Co-op, Grantsburg, Wis., Pas- Vermont Butter & Cheese Creamery, Second: Brenda Jensen, Hidden Second: Dairy Farmers of America teurized process cheese spread with Websterville, Vt., Feta, 99.60. Springs Creamery, Westby, Wis., Drift- Winnsboro, Winnsboro, Texas, Un- Jalapeno and Habanero peppers, Third: Carr Valley Cheesemakers, less Honey Lavender, 98.15. salted Sweet Cream Butter, 99.50. 99.30. Carr Valley Cheese Co. Inc., LaValle, Third: Old Chatham Sheepherding Third: O-AT-KA 3, O-AT-KA Milk Co. Blue Team, Old Chatham Sheep- Products Co-op Inc., Batavia, N.Y., herding Co., Old Chatham, N.Y., Ewe’s Unsalted butter, 99.30. CLASSIFIED Blue, 97.90. • Open Class Shredded Cheese, • Surface (Mold) Ripened Sheep’s Flavored or Unfl avored Milk Cheeses Best of Class: Masters Gallery ADVERTISING Best of Class: Carr Valley Cheese- Team, Masters Gallery Foods, Plym- makers, Carr Valley Cheese Co. Inc., La outh, Wis., Italian Blend - Shredded Valle, Wis., Cave Aged Marisa, 97.75. LMPS Mozzarella, Provolone, Asiago, • CHEESE/DAIRY 12 • CHEESE/DAIRY 12 Second: Carr Valley Cheesemakers, Parmesan and Romano Cheeses, Carr Valley Cheese Co. Inc., La Valle, 99.70. Wis., Virgin Pine Native Sheep, 96.15. Second: Team 2, Great Lakes Third: Old Chatham Sheepherd- Cheese, Hiram, Ohio, Gourmet Shreds ing Co. White Team, Old Chatham - New York Yellow Cheddar, Wisconsin Sheepherding Co., Old Chatham, N.Y., Yellow Cheddar and Vermont White Kinderhook Creek, 95.75. Cheddar, 99.40. • Hard Sheep’s Milk Cheeses Third: Masters Gallery Team, Mas- Best of Class: Brenda Jensen, Hid- ters Gallery Foods, Plymouth, Wis., den Springs Creamery, Westby, Wis., Gourmet Sharp Blend - Shredded BIG REWARD OFFERED Ocooch Mountain, 99.20. Wisconsin, New York and Vermont FOR YOUR... Second: Dane Huebner, Grafton Cheddar Cheeses, 99.35. Village Cheese, Brattleboro, Vt., Bear • Prepared Cheese Foods • Cheese Trim • Cheese Fines Hill, 99.15. Best of Class: Jose Sanchez, Old • #1 and Undergrades Third: Brenda Jensen, Hidden Europe Cheese Inc., Benton Harbor, • Close Coded Products Springs Creamery, Westby, Wis., Tim- Mich., Baked Brie with Cranberry, • Natural, Processed, Imitation or Flavored ber Coulee Grande, 99.05. Apricot and Almonds, 99.30. • Soft & Semi-soft Mixed Milk Second: Carr Valley Cheesemakers, Call Dean, Eric or Jesse: Cheeses Carr Valley Cheese Co. Inc., LaValle, (877) 914-5400 Best of Class: Blue Team, Rogue Wis., Jalapeno Bread Cheese, 99.25. Creamery, Central Point, Ore., Echo Third: Anthony Mongiello, For- For more information please Mountain Blue, 99.35. maggio Italian Cheese Specialities, visit www.whalenfoodsinc.com Second: Todd Jaskolski, Caprine Hurleyville, N.Y., Fresh Mozza- Supreme LLC, Black Creek, Wis., rella hand-rolled with Soppre- Feta, 99.30. satta meat and Italian herbs For more information please STORAGE 13 Third: Carr Valley Cheesemakers, and spices, 99.20. CMN call 877-914-5400 • Reprinted with permission from the March 15, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com March 15, 2013 — CHEESE MARKET NEWS® 31 NEWS/BUSINESS
Afl atoxin screening USDA reports milk cow operations decline of 3 percent in 2012 of milk no longer WASHINGTON — The total number Operations with 500-999 head of milk Operations with 50-99 head of milk cows of U.S. milk cow operations declined 3 cows decreased from 1,650 in 2011 to 1,570 decreased from 14,800 in 2011 to 14,500 in required in Iowa percent from 60,000 in 2011 to 58,000 in in 2012. As a percentage of inventory, this 2012. These operations increased from 11.2 DES MOINES — Iowa Secretary of Agricul- 2012, according to “Farms, Land in Farms size operation decreased from 12.3 percent percent in 2011 to 11.3 percent of inven- ture Bill Northey recently announced that and Livestock Operations 2012 Summary” to 11.9 percent, and as a percentage of tory in 2012 and from 9.4 percent in 2011 the Iowa Department of Agriculture and recently released by USDA’s National Ag- production, these farms decreased from to 9.5 percent in 2012 as a percentage of Land Stewardship no longer will require ricultural Statistics Service. 12.6 percent to 12.4 percent. production. Milk cow operations with 30-49 afl atoxin screening and testing of milk Milk cow operations with 2,000 or more Milk cow operations with 200-499 head head decreased in number from 1,100 in received in Iowa, effective March 1. head decreased from 800 in 2011 to 780 in decreased from 4,000 in 2011 to 3,800 in 2011 to 9,700 in 2012. The testing requirement was put in place 2012. However, these operations increased 2012. As a percentage of inventory, these The smallest milk cow operations with on Aug. 31 due to the drought conditions from 32.5 to 32.6 as a percentage of inven- farms remained the same from 2011-2012 1-29 head decreased from 19,400 in 2011 to in Iowa last summer, which can produce tory and from 34.6 percent to 34.7 percent at 12.5 percent, and also remained the 18,800 in 2012. These remained at 1.6 percent afl atoxin in corn. FDA has established guide- as a percentage of milk production. same at 12.6 as a percentage of production. as a percentage of inventory and at 1.0 percent lines for acceptable afl atoxin levels in corn Milk cow operations with 1,000-1,999 Milk cow operations with 100-199 head as a percentage of production for both years. based on its intended use. Corn containing head remained the same at 950 in 2012 and decreased from 8,300 in 2011 to 7,900 in 2012. According to the report, the total afl atoxin in concentrations of greater than increased from 13.7 to 14.0 as a percent- These farms decreased from 11.9 percent to number of farms in the United States 20 parts per billion (ppb) cannot be used age of inventory and from 15.7 to 15.9 as 11.8 percent of inventory and from 10.9 per- in 2012 is estimated at 2.2 million, for human consumption and cannot be used a percentage of production. cent to 10.7 percent of production in 2012. down 11,630 farms from 2011. CMN for feed for dairy animals or for immature livestock of other species. (See “Iowa to require milk screening for afl atoxin” in the Aug. 31, 2012, issue of Cheese Market News.) The Iowa ag department says that during the six months the testing requirement has been in place the department has seen only four loads of milk test positive for afl atoxin, and all four were destroyed. The last load to test positive was on Nov. 7. “We appreciate the cooperation from milk processors and farmers throughout this process as we work with them to ensure the milk supply stays safe and free of aflatoxin,” Northey says. CMN USDA posts summary of pesticide data WASHINGTON — USDA’s agricultural Marketing Service (AMS) recently posted data from the 2011 Pesticide Data Program (PDP) Annual Summary. AMS says the 2011 PDP report confi rms that overall pesticide chemical residues found on the foods tested are at levels below the toler- ances established by the Environmental Protection Agency (EPA) and do not pose a safety concern. Each year, USDA and EPA work together to identify foods to be tested on a rotating basis. In 2011, surveys were conducted on a variety of foods including dairy prod- ucts, eggs, fresh and processed fruits and vegetables, soybeans and water. Similar to previous years, the 2011 report shows that overall pesticide chemical residues found on foods tested are at levels well below the tolerances set by EPA. The report does show that residues exceeding the tolerances were detected in 0.27 percent of the samples tested. Some residues were found with no established tolerance levels or tolerance exemptions, but EPA has de- termined the extremely low levels of those residues are not a food safety risk, and the presence of such residues does not pose a safety concern. For the 2011 report, the PDP New York laboratory tested 743 milk samples for 177 parent pesticides, metabolites, degradates and/or isomers, plus 15 environmental contaminants. The full fi ndings of the Pesticide Data Program Annual Summary, an be down- loaded at www.ams.usda.gov/pdp. CMN For more information please visit www.cheesemarketnews.com/subscriptions.html
Reprinted with permission from the March 15, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com 32 CHEESE MARKET NEWS® — March 15, 2013 NEWS/BUSINESS
ACS launches Certifi ed Cheese Professional Authorized Educator Program FDA releases report DENVER — The American Cheese Soci- signed for individual ACS CCPs who wish to in marketing materials. on two traceability ety (ACS) has launched the ACS Certifi ed offer coursework covering any of the Body They also will receive: pilot projects Cheese Professional (CCP) Authorized of Knowledge domains. Qualifi ed individuals • Premier placement in the ACS online Educator Program, which allows qualifi ed may be independent instructors or work on educator directory; WASHINGTON — FDA recently released a educators to use the licensed trademark a contract basis with outside educational • Inclusion in offi cial correspondence report that details the results of two product ACS CCP in promoting and marketing edu- facilities; between ACS and exam-takers; traceability pilot projects conducted by the cational offerings geared toward the ACS • ACS CCP Authorized Corporate Trainer: • Authorization to teach to ACS Body of Institute of Food Technologists (IFT) under CCP exam. Designed for companies that provide educa- Knowledge domains, and to market relevant contract with FDA. Four authorized educator designations tion and exam preparation to internal employ- courses accordingly; and The pilots, launched in 2011, were re- are now available: ees, customers or potential customers; and • Priority notifi cations when changes quired by the Food Safety Modernization • ACS CCP Authorized Education Center: • Non-Profi t Universities or Colleges: or revisions to the ACS Body of Knowledge Act, which also requires FDA to establish Designed for for-profi t educational centers Varied levels of authorization are available are made. recordkeeping requirements for high-risk that provide courses to assist cheese profes- to non-profi t educational facilities. Program applicants must have an ACS foods to help in tracing products. sionals in preparations for the exam with Authorized educators will receive CCP on staff, with the exception of organiza- The pilots traced foods that had been content covering any domains in the ACS permission to use the ACS CCP authorized tions that qualify for a special exemption. implicated in previous foodborne illness Body of Knowledge; education center/educator/or corporate For more information vis- outbreaks. One focused on chicken, peanuts • ACS CCP Authorized Educator: De- trainer designation and ACS CCP exam logo it www.cheesesociety.org. CMN and spices that are used in processed food; the other centered on tomatoes. The projects were designed to explore and demonstrate methods for rapid and effective tracing of food, including types of data that are useful for tracing, ways to connect points in the supply chain and how quickly data can be shared with FDA. According to the executive summary, “IFT found several areas (such as uniformity and standardization, improved recordkeep- ing, enhanced planning and preparedness, better coordination and communications and the use of technology) in which industry improvements and enhancements to FDA’s processes would enable tracebacks and traceforwards to occur more rapidly.” The report also reviewed the range of costs associated with improving product tracing efforts based on technologies used to capture data and communicate results. FDA is seeking public comment on the re- port through April 4 and will hold three public meetings during the 30-day comment period. Once comments have been reviewed, FDA plans to begin the rulemaking process on recordkeeping requirements for high-risk foods to help with traceability efforts. FDA will establish a defi nition of high-risk foods based on foodborne illness data, the likeli- hood that the foods have high potential for contamination and the severity of the illness attributed to those foods. For more information on the comment or hearing process, contact FDA Dock- ets Management at 301-827-6860. CMN CWT assists with more export sales
ARLINGTON, Va. — Cooperatives Working Together (CWT) has accepted 23 requests for export assistance from Dairy Farmers of America, Land O’Lakes, Maryland & Virginia Milk Producers Cooperative Association, Michigan Milk Producers Association and United Dairy- men of Arizona to sell 16.6 million pounds (7,524 metric tons) of butter and 1.2 mil- lion pounds (550 metric tons) of Cheddar to customers in Asia, the Middle East, North Africa and Oceania. The product will be delivered through September 2013. CWT will pay export bonuses to the bidders when delivery of the product is verifi ed by the submission of required documentation. CMN For more information please visit www.devilletechnologies.com
Reprinted with permission from the March 15, 2013, edition of CHEESE MARKET NEWS®© Copyright 2013 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com