Dairy Prices Still Volatile; CME to Change Standards for Butter

Volume 36 January 22, 2016 Number 1

Scan this code for breaking Dairy prices still volatile; CME news and the latest markets! to change standards for butter

By Alyssa Mitchell and Associates Inc., Madison, dropped to $0.71. are not isolated anymore, and Wisconsin. “At the same time, “Central low/medium heat global events hurt us as well.” INSIDE MADISON, Wis. — Following we are not convinced that the nonfat dry milk prices are Plourd says it is “not getting yet another unexpected surge fear that drove prices higher lower on an unsettled market,” any easier” to be excited about ✦ Raw milk bill introduced in in the butter price at the Chica- is just going to evaporate. It USDA’s Dairy Market News U.S. export prospects, noting Wisconsin; Illinois to adopt go Mercantile Exchange (CME) would not surprise us to see says. “Recent price announce- European milk production is new raw milk regulations. last week, prices for butter and the market remain edgy — and ments from offshore auctions still the biggest factor, with For details, see page 5. other dairy commodities have quite possibly elevated — into undermined any inkling of this substantial milk output growth pulled back this week, and the Easter holiday.” market entering steady to fi rm in Ireland and the Netherlands ✦ Guest column: ‘2016 trends analysts anticipate continued CME butter has pulled back territory, according to market at the end of 2015. and dairy solutions.’ volatility in the weeks ahead. a bit this week from last week’s participants.” Sara Dorland, managing For details, see page 6. Butter jumped 21.5 cents levels, settling at $2.17 today. McCully notes milk and partner with Ceres Dairy Risk last week to settle at $2.25 per While the price is still at a pre- whey products are closer to Management LLC, Seattle, ✦ HighGround Dairy offers pound Jan. 15. While butter has mium to global butter prices, global prices as they have to says that while U.S. demand value-added perspective had continued price support domestic demand prospects are compete to maintain markets. has been remarkable over the to global dairy hedgers. and has been elevated at $2 or still solid, Plourd notes. “Furthermore, the strong last year, macroeconomic news For details, see page 13. above for some time, the latest Mike McCully, owner of The U.S. dollar is another challenge and uncertainty about markets run up was a bit unexpected. McCully Group LLC, Chicago, being faced by U.S. exporters, surfacing could take a toll on ✦ Cecylia Szewczyk combines “Things may have gotten agrees that both U.S. cheese and that will likely continue for U.S. consumer confi dence. art, science, passion a little carried away to the and butter prices continue to some time as the U.S. economy, “The U.S. economy still looks to hone her craft. upside last week,” says Phil be driven largely by domestic while not great, is in better pretty good, but it could be For details, see page 21. Plourd, president of Blimling market fundamentals. shape relative to other parts tough to keep from being pulled CME Cheddar continues to of the world,” he says. into the global woes right now,” move around the $1.50 price James Dunn, professor of she says. “Until consumers feel level. Cheddar barrels this agricultural economics at Penn better about things, they may RANCE week have pulled back from the State University, says with the start to slow spending — some- F $1.50s, settling at $1.43 today. strength of the U.S. dollar, the thing that could spell trouble for PASSP RT Blocks crept up to $1.50 earlier U.S. dairy market, particularly dairy demand in 2016.” A R R I VA L TO CHEESE this week but settled at $1.46 for powders, cannot be too far Meanwhile, CME this week per pound today. from the world price if it wants announced new grading stan- McCully notes, however, buyers. dards for butter traded at the that milk powders and whey “Certainly, we saw that last exchange, set to take effect France promotes tradition of products, which are heavily de- year,” he says. “NDM is a bit Feb. 1. Next month butter sell- pendent on export markets, are different anyway because of ers no longer will be required cheesemaking excellence feeling the pressure from low Mexico, which is more aligned to provide a USDA grading European and Oceania prices. with our market because of certifi cate, unless a buyer re- Editor’s note: Passport to Cheese is Cheese Market News’ feature CME NDM was at $0.755 per its location, and NDM is a big quests one. In lieu of a USDA series exploring the dairy industries of nations around the world. pound Dec. 31 but since has product for them. Our markets Turn to PRICES, page 19 a Each month this series takes an in-depth look at various nations/ regions’ dairy industries with coverage of their milk and cheese production statistics and key issues affecting them. The nations’ in- terplay with the United States also is explored. This month we are pleased to introduce our latest nation — France. Child nutrition bill given USDEC forecasts long-term dairy By Rena Archwamety approval by ag committee growth in report MADISON, Wis. — It can be diffi cult to have a conversation about WASHINGTON — U.S. Sens. Pat Roberts, R-Kan., chair of the Senate Agriculture Committee, and Debbie Stabenow, ARLINGTON, Va. — De- cheese without bringing up France, or visa versa, as cheese is such a spite a sustained downturn central part of French cuisine, and French cheese a centerpiece of D-Mich., ranking member, this week announced that the committee has approved bipartisan legislation to reauthorize child in global dairy markets, a fi ne cheese shops around the world. new U.S. Dairy Export Coun- “When you say ‘France,’ you think cheese, cuisine. They are known nutrition programs for five years. The legislation, “Improving Child Nutrition Integrity and Access Act of 2016,” reforms and cil (USDEC) analysis fore- for taking time for living life and enjoying living. When they make casts that the fundamentals something, they really get into the process,” says Colette Hatch, a reauthorizes child nutrition programs under the Richard B. Russell National School Lunch Act and the Child Nutrition driving long-range global cheese, food and wine consultant based in Santa Rosa, California. dairy trade demand remain Hatch, a French native with a background in restaurant and hotel Act of 1966. Authorization for federal child nutrition programs for- positive through 2020. management, says when she moved to Sonoma County 20 years ago, The report, “2020 Global Americans — and even prominent chefs — were not very familiar mally expired at the end of September 2015, but the existing programs continue to operate pending approval of the Demand Forecast for U.S. with French cheeses. Dairy Exports,” says demand “When I started 20 years ago, Camembert was not known at all. reauthorization bill. “Folks said we couldn’t come to an agreement on child will grow, but with less a Turn to FRANCE, page 10 Turn to CHILD, page 15 a Turn to USDEC, page 20 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — January 22, 2016 MARKET INDICATORS

Chicago Mercantile Exchange for the week ending January 21, 2016 Cash prices for the week ended January 22, 2016 CHEESE FUTURES* (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday Jan. 18 Jan. 19 Jan. 20 Jan. 21 Jan. 22 Fri., Jan. 15 Mon., Jan. 18 Tues., Jan. 19 Wed., Jan. 20 Thurs., Jan. 21 JAN16 1.520 3,538 1.518 3,533 1.518 3,532 1.518 3,522 Cheese Barrels FEB16 1.556 3,878 1.521 3,894 1.511 3,839 1.516 3,825 Price $1.4975 $1.4950 $1.4900 $1.4300 MAR16 1.560 3,737 1.521 3,757 1.508 3,768 1.510 3,756 Change Markets -2 3/4 -1/4 -1/2 -6 APR16 1.565 2,948 1.531 3,005 1.530 3,077 1.525 3,080 Closed MAY16 1.607 2,891 1.571 2,940 1.567 3,005 1.561 3,006 Cheese 40-lb. Blocks JUN16 1.638 2,626 1.612 2,672 1.606 2,739 1.602 2,749 Price $1.5000 $1.4800 $1.4700 $1.4600 JUL16 1.671 2,125 Markets 1.655 2,149 1.645 2,213 1.645 2,231 AUG16 1.706 1,948 1.698 1,964 1.689 2,029 1.689 2,030 Closed Change +1/2 -2 -1 -1 SEP16 1.728 1,863 1.724 1,878 1.721 1,917 1.720 1,919 1.741 1,699 1.737 1,709 Weekly average (Jan. 19-22): Barrels: $1.4781(-.0464); 40-lb. Blocks: $1.4775(-.0095). OCT16 1.730 1,711 1.730 1,711 NOV16 1.730 1,874 1.725 1,890 1.719 1,890 1.719 1,889 Weekly ave. one year ago (Jan. 19-23, 2015): Barrels: $1.4475; 40-lb. Blocks: $1.4750. DEC16 1.719 1,799 1.716 1,805 1.706 1,808 1.715 1,808 JAN17 1.715 82 1.715 82 1.715 82 1.715 82 Grade A NDM FEB17 1.722 49 1.721 49 1.716 49 1.713 49 Price Markets $0.7425 $0.7425 $0.7100 $0.7100 MAR17 1.720 31 1.720 31 1.719 31 1.718 31 APR17 1.730 31 1.730 31 1.730 31 1.730 31 Change Closed -3/4 NC -3 1/4 NC MAY17 1.730 31 1.730 31 1.730 31 1.730 31 Weekly average (Jan. 19-22): Grade A: $0.7263(-.0142). Total Contracts Traded/ Open Interest 398/31,182 667/31,452 810/31,784 342/31,782 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Grade AA Butter *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. Price Markets $2.1325 $2.1325 $2.1400 $2.1700 Change Closed -11 3/4 NC +3/4 +3

Weekly average (Jan. 19-22): Grade AA: $2.1438(+.0293). DRY WHEY FUTURES* for the week ended January 21, 2016 Class II Cream (Major Northeast Cities): $2.4740(+.2944)–$2.6008(+.1564). (Listings for each day by month, settling price and open interest)

Fri., Jan. 15 Mon., Jan. 18 Tues., Jan. 19 Wed., Jan. 20 Thurs., Jan. 21 Sign up for our daily fax or email service for just $104 a year. Call us at 608-288-9090. JAN16 23.98 521 23.93 523 23.93 523 23.75 523 FEB16 22.95 659 22.83 660 23.03 660 23.03 662 RETAIL PRICES (Consumer Price Index*) Percent change versus MAR16 23.03 593 23.25 595 23.25 613 23.38 617 APR16 23.25 493 23.25 489 23.03 496 23.85 503 December 2015 1 mo. 6 mo. 1 year 2 years MAY16 23.43 499 23.75 497 23.75 501 23.58 497 Cheese & related products 230.712 -0.6 -0.1 -3.7 +4.2 JUN16 24.03 479 Markets 24.00 478 24.00 482 24.25 480 Dairy & related products 220.848 +0.1 +0.5 -3.9 +1.1 JUL16 24.63 354 Closed 24.63 354 24.63 354 24.25 350 AUG16 24.95 352 24.95 352 24.95 352 24.75 348 All Food 247.903 -0.2 +0.5 +0.8 +4.2 SEP16 26.03 337 26.03 337 25.98 336 25.03 335 *Source: U.S. Department of Commerce. For index, prices during 1982-84 = 100. OCT16 26.03 277 26.03 277 26.03 277 26.48 284 NOV16 27.25 235 27.25 235 26.90 235 26.50 238 DEC16 28.00 241 28.00 242 27.75 242 27.00 248 JAN17 29.73 26 29.73 26 29.48 26 29.48 26 FEB17 30.50 25 30.50 25 30.50 25 30.50 25 January 18, 2016 Weekly Cold Storage Holdings Total Contracts Traded/ On hand Week Change since Jan. 1 Last Year Open Interest 52/5,214 51/5,213 105/5,245 151/5,259 Monday Change Pounds Percent Pounds Change Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. Butter 12,328 +2,680 +4,670 +61 4,505 +7,823 *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. Cheese 91,395 -1,501 -2,575 -3 101,015 -9,620 (These data, which include government stocks and are reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.) Dry Products* January 22, 2016

CLASS III PRICE NONFAT DRY MILK (Dollars per hundredweight, 3.5% butterfat test) Central & East: low/medium heat $.7500(-2)-$.8700(-3/4); mostly $.8000(-1)-$.8300(-2). YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC high heat $.9000-$1.1500. 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 $.6850(-3/4)-$.8300; 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 $.7200-$.7625. 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 $.8400-$1.1000. 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. $.8054(+.0013) 2013 18.14 17.25 16.93 17.59 18.52 18.02 17.38 17.91 18.14 18.22 18.83 18.95 based on 5,831,541 lbs. 2014 21.15 23.35 23.33 24.31 22.57 21.36 21.60 22.25 24.60 23.82 21.94 17.82 2015 16.18 15.46 15.56 15.81 16.19 16.72 16.33 16.27 15.82 15.46 15.30 14.44 WHOLE MILK POWDER (National): $1.1400(+19)-$1.4000(-7). STAFF SUBSCRIPTION INFORMATION Susan Quarne, Publisher Cheese Market News®, Publication #0598-030, (ISSN 0891- EDIBLE LACTOSE (PH 608/831-6002; FAX 608/831-1004) 1509), is published weekly by Quarne Publishing LLC, P.O. (FOB)Central and West: $.1400-$.2650; mostly $.1800-$.2400(+1). email: [email protected] Box 628254, Middleton, WI 53562; Phone 608/831-6002; Kate Sander, Editorial Director FAX 608/288-9093. Periodicals postage paid at Madison, (PH 509/962-4026; FAX 509/962-4027) WI. Circulation records are maintained by Quarne Publishing LLC, P.O. Box 628254, Middleton, WI 53562. POSTMASTER: WHEY POWDER email: [email protected] Send address changes to Cheese Market News®, Subscriber Alyssa Mitchell, Central: nonhygroscopic $.1800(-1)-$.2700(-1); Senior Editor Services, P. O. Box 628254, Middleton, WI 53562; Form (PH 608/288-9090; FAX 608/288-9093) mostly $.2000-$.2450(-1/2). 3579 requested; or call direct at 608/831-6002. All rights West: nonhygroscopic $.2200-$.3100; email: [email protected] reserved under the United States International and Pan- Rena Archwamety, News/Web Editor American Copyright Conventions. No part of this publication mostly $.2200-$.2600. (PH 608/288-9090; FAX 608/288-9093) may be reproduced, stored in a retrieval system or transmitted (FOB) Northeast: extra grade/grade A $.2500(+2)-$.2775. email: [email protected] in any form or by any means, mechanical, photocopying, Chelsey Dequaine, Assistant Editor electronic recording or otherwise, without the prior written ANIMAL FEED WHEY (Central): Whey spray milk replacer $.1425-$.2050(+1 1/2). (PH 608/288-9090; FAX 608/288-9093) permission of Quarne Publishing LLC. Opinions expressed email: [email protected] in articles are those of the authors and do not necessarily REGULAR CONTRIBUTORS UHÁHFWWKRVHRI4XDUQH3XEOLVKLQJ//&GED&KHHVH0DUNHW WHEY PROTEIN CONCENTRATE (34 percent): $.4900-$.6800; News®. Cheese Market News® does not endorse the products Creative Business Services, FCStone, International Dairy of any advertiser and does not assume and hereby disclaims mostly $.5300(+4)-$.5800. Foods Association, Eric Meyer, National Milk Producers any liability to any person for any loss or damage caused by Federation, Rice Dairy, John Umhoefer, U.S. Dairy Export errors or omissions in the material contained herein, regard- Council, WOW Logistics, Edward Zimmerman DRY BUTTERMILK less of whether such errors result from negligence, accident (FOB)Central & East: $.7800-$.8600(-1 1/4). ADVERTISING/SUBSCRIPTION ORDERS & INFO or any other cause whatsoever. Copyright 2016 by Quarne Publishing LLC. (FOB) West: $.8000-$.8700; mostly $.8200-$.8400. Contact: Susan Quarne - Publisher Subscriptions: $145 for U.S., second-class delivery; P.O. Box 628254, Middleton, WI 53562 IRU86ÀUVWFODVVGHOLYHU\LQFOXGLQJ&DQDGDDQG PHONE 608/831-6002 • FAX 608/288-9093 International rate to all others. Printed in U.S.A. CASEIN: Rennet $2.7800-$3.3500; Acid $2.7300-$3.5000. 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. © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 3 MARKET INDICATORS

National Dairy Products Sales Report International Dairy Markets January 22, 2016 For the week ended: 1/16/16 1/9/16 1/2/16 12/26/15 Cheese 40-lb. Blocks: Western Europe Average price1 $1.4769 $1.4635 $1.4709 $1.5076 Butter: 82 percent butterfat $2,850(-100)-$3,100. Sales volume2 12,510,813 13,511,049 12,097,704 10,139,837 Butteroil: 99 percent butterfat $3,500-$3,975(-25). Cheese 500-lb. Barrels: Skim Milk Powder: 1.25 percent butterfat $1,700(-25)-$1,800(-50). Average price1 $1.6201 $1.5873 $1.5586 $1.5744 Whole Milk Powder: 26 percent butterfat $2,100(-50)-$2,250. $1.5432 $1.5160 *$1.4856 $1.4973 Adj. price to 38% moisture Whey Powder: Nonhygroscopic $500(-25)-$725(-25). Sales volume2 11,285,012 11,141,233 *9,167,653 8,629,095 Moisture content 34.91 35.08 *34.95 34.81 Oceania Butter: Butter: 82 percent butterfat $2,900-$3,150(-150). Average price1 $2.0427 *$2.0457 $2.0411 $2.0664 Cheddar Cheese: 39 percent maximum moisture $2,825(-225)-$3,100(-200). 2 *3,699,268 Sales volume 4,693,400 *4,765,254 3,595,507 Skim Milk Powder: 1.25 percent butterfat $1,725-$1,900(-150). Nonfat Dry Milk: Whole Milk Powder: 26 percent butterfat $2,000-$2,200. Average price1 $0.7857 *$0.7781 $0.7882 $0.7748 Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert 2 12,258,024 *13,484,215 15,197,183 12,265,158 Sales volume to price per pound: divide price by 2,204.6 pounds. Dry Whey: Average price1 $0.2351 *$0.2336 $0.2351 $0.2296 Sales volume2 7,787,782 *6,578,731 4,448,240 6,267,195

*/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. Advanced Prices and Pricing Factors

CME FUTURES for the week ended January 21, 2016 February 2016 January 2016 1 Class III Milk* Base Skim Milk Price for Class I : $5.91/cwt. $5.61/cwt. Advanced Class III Skim Milk Pricing Factor: $5.91/cwt. $4.04/cwt. Fri., Jan. 15 Mon., Jan. 18 Tues., Jan. 19 Wed., Jan. 20 Thurs., Jan. 21 Advanced Class IV Skim Milk Pricing Factor: $5.47/cwt. $5.61/cwt. JAN16 13.78 3,572 13.75 3,571 13.75 3,496 13.74 3,453 2 FEB16 14.18 4,937 13.72 5,026 13.68 4,996 13.74 4,918 Advanced Butterfat Pricing Factor : $2.2678/lb. $3.0362/lb. MAR16 14.16 4,060 13.76 4,021 13.66 4,047 13.68 4,075 Class II Skim Milk Price: $6.17/cwt. $6.31/cwt. APR16 14.28 3,182 13.88 3,236 13.83 3,356 13.83 3,366 Class II Nonfat Solids Price: $0.6856/lb. $0.7011/lb. MAY16 14.69 2,839 14.30 2,866 14.28 2,891 14.25 2,893 JUN16 15.07 2,584 14.75 2,580 14.69 2,628 14.66 2,622 Two-week Product Price Averages: JUL16 15.40 2,171 Markets 15.12 2,182 15.05 2,189 15.06 2,201 Butter: $2.0442/lb. $2.6787/lb. AUG16 15.75 2,053 Closed 15.58 2,071 15.52 2,078 15.53 2,086 Nonfat Dry Milk: SEP16 16.00 2,090 15.92 2,092 15.85 2,092 15.85 2,092 $0.7817/lb. $0.7970/lb. OCT16 16.14 1,563 16.01 1,567 15.98 1,570 15.98 1,575 Cheese: $1.5115/lb. $1.5753/lb. NOV16 16.05 1,402 15.92 1,404 15.90 1,410 15.91 1,414 Dry Whey: $0.2344/lb. $0.2341/lb. DEC16 15.95 1,297 15.89 1,298 15.84 1,309 15.87 1,311 JAN17 15.80 125 15.75 132 15.75 135 15.75 140 Note: The Class I price equals the Class I skim milk price times 0.965 plus the FEB17 15.85 99 15.78 104 15.78 104 15.78 104 MAR17 16.00 90 15.90 90 15.80 90 15.75 91 Class I butterfat price times 3.5, rounded to the nearest cent. Total Contracts Traded/ For information only: The Class I base price is 13.64. Open Interest 1,371/32,205 1,268/32,381 939/32,534 868/32,484 1/ Higher of advanced Class III or IV skim milk pricing factors. The Class I skim milk price equals this price plus applicable Class I differential. Class IV Milk* 2/ The Class I butterfat price equals the price plus applicable Class I differential divided by 100.

Fri., Jan. 15 Mon., Jan. 18 Tues., Jan. 19 Wed., Jan. 20 Thurs., Jan. 21 Data provided by USDA JAN16 13.42 259 13.28 259 13.28 259 13.28 259 FEB16 14.43 327 13.80 324 13.81 324 13.86 297 MAR16 14.86 243 14.26 241 13.90 238 13.95 241 APR16 15.25 235 14.54 240 14.06 237 13.96 237 MAY16 15.49 271 Markets 15.08 274 14.38 263 14.19 261 JUN16 15.88 244 Closed 15.38 251 14.75 248 14.60 245 JUL16 16.29 263 15.64 264 15.19 264 14.80 266 AUG16 16.30 193 16.01 194 15.47 194 15.03 199 SEP16 16.40 151 16.29 151 15.72 151 15.30 152 OCT16 16.42 180 16.35 180 15.90 180 15.29 181 NOV16 16.18 128 16.18 128 15.85 128 15.43 128 Total Contracts Traded/ Open Interest 249/2,666 31/2,678 30/2,658 71/2,638 Cash-Settled NDM*

Fri., Jan. 15 Mon., Jan. 18 Tues., Jan. 19 Wed., Jan. 20 Thurs., Jan. 21

JAN16 78.10 1,064 78.23 1,071 78.23 1,083 78.23 1,073 FEB16 79.13 1,079 78.00 1,086 78.03 1,089 76.63 1,109 MAR16 82.60 995 79.50 1,005 79.10 1,021 78.00 1,035 APR16 86.18 800 Markets 82.50 777 80.88 779 79.50 799 MAY16 90.95 759 87.03 754 81.45 762 Closed 84.50 749 JUN16 94.80 602 90.80 611 88.13 617 84.50 632 JUL16 98.75 491 94.75 507 92.00 515 87.00 547 AUG16 101.50 406 98.40 423 95.25 431 89.55 452 SEP16 103.23 388 100.20 378 98.48 378 94.83 401 Total Contracts Traded/

Open Interest 103/7,482 571/7,495 243/7,523 660/7,672 Cash-Settled Butter* If you are looking for an Fri., Jan. 15 Mon., Jan. 18 Tues., Jan. 19 Wed., Jan. 20 Thurs., Jan. 21 Exit Strategy or JAN16 210.95 636 206.10 605 205.63 577 206.93 575 FEB16 235.03 746 225.03 789 216.00 800 219.03 801 Acquisition, let us help MAR16 234.75 588 224.75 666 217.98 726 220.45 733 APR16 234.93 486 224.93 517 217.78 519 220.03 522 you fulfill your Dreams MAY16 235.75 401 Markets 225.75 423 216.13 437 218.45 441 JUN16 236.00 436 Closed 226.00 461 219.00 470 219.00 476 JUL16 235.50 285 225.50 299 217.65 318 220.00 316 Bob Wolter AUG16 236.00 257 227.68 278 218.00 298 221.00 308 c: 312.576.1881

235.50 266 273 218.00 288 220.00 296 SEP16 229.98 Artisan Dairy Industry OCT16 232.25 142 228.00 155 217.00 164 217.75 165 Business Transaction Specialist Total Contracts Traded/ Open Interest 387/4,408 464/4,635 285/4,774 233/4,842 Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reﬂect additional months not included in this chart. For more information please visit www.cbs-global.com DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions. © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 4 CHEESE MARKET NEWS® — January 22, 2016 GUEST COLUMNIST CMN Exclusive!

onto a hard drive or email it in order to to API into a user’s data. Whenever you see it on other devices or share it with use your Facebook account to log into Perspective: anyone else. another site, that’s an API in action. Technology The simplest example of this is your YouTube allows other websites to iPhone. When you turn on the iCloud, pull videos using an API. Travel sites Lawson Thalmann is the director your phone will automatically upload such as Priceline and Orbitz have an API of business development for Vault all your photos and contacts to Apple’s into many airlines’ fl ight databases, al- Technologies. He contributes this Cloud, which ultimately is a big data lowing you to browse through any fl ight column exclusively for Cheese storage warehouse in California, Nevada available with just one search. Market News®. or Oregon. Then, you can go online on The dairy industry is using APIs any computer or iPad and view the with the herd management, feed and photos and contacts saved there. fi nancial software mentioned before. Most email accounts, social media If one software can utilize the data of sites and fi le sharing services like another, it can also API into its database Google Drive and DropBox also run on with permission. One example is the cloud technology. ability of herd management or fi nancial Even the dairy industry has started software to tap into the data collected to adopt this technology. RFID tags by robotic milking systems. The two can collect information on cows that is then then work together to produce business Technologies to look at in 2016 and sent to the cloud to later be viewed on insights. Connections like this facilitate a computer or an app. Most herd man- a healthy exchange of information that how they can change the industry agement, feed and fi nancial software provides value to the end user, be it a use cloud computing as well. Any data dairy farmer, processor or anyone across It’s 2016 and dairy prices are still low, ded along as your friends or even your that is entered on your computer can the supply chain. Information is power, but tech innovation is as high as ever. phone mentions the cloud, without actu- be viewed on your phone or tablet while which make APIs a powerful tool. Everyday, there are new innovations ally knowing what that means? You’re you’re on the go. This means your data is • Predictive analysis changing the way we live, work and play. not alone. The cloud is an intangible literally a swipe and tap away, available Unfortunately, crystal balls still But what’s the secret behind these apps place where your data is stored, ready on demand for any given situation. Cloud belong to the realm of fantasy novels. and tools? Is the dairy industry fi nally to be accessed on any device that has computing brings a whole new level of However, some of the predictive analy- starting to catch on to the capabili- Internet connection. If you’ve saved accessibility to information. sis being done today is still impressive ties they provide? Here are three new something on a cloud, then you can ac- • APIs and can provide some real business technologies to pay attention to in 2016. cess it on your computer, smartphone or API stands for application program- opportunities. Not to creep you out, • Cloud computing tablet. This contrasts to the past where ming interface. You may not realize but social media and eCommerce sites Have you ever absentmindedly nod- you would need to physically copy data it but many of the apps that you take such as Facebook and Amazon have for granted run on this technology. An been tracking your web-surfi ng and API is a way for a software or applica- shopping habits for a long time now. tion to tap into a database to power its With that data, they can then attempt functionality. It allows applications to to predict your future purchases using talk to each other without any human algorithms, or a set of instructions for a interaction. In other words, it is auto- computer or robot. Let’s say you bought mated communication. some mittens online. The algorithms If you have ever taken an Uber, you might then suggest you purchase a may have wondered how the app knows scarf or a hat or maybe even a book where you and the drivers are and can on winter weather. If you use Amazon, then plot all this on a map. This is be- you’ll recognize the “customers who cause Uber has an API into Google Maps. Social media sites allow third party apps Turn to THALMANN, page 7

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For more information please visit www.gelpac.com For more information please visit www.nelsonjameson.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 5 NEWS/BUSINESS

Wisconsin Rep. Murphy introduces raw milk bill; Illinois to adopt new regulations MADISON, Wis. — Wisconsin State Saukville; Leah Vukmir, R-Brookfield; Rep. Dave Murphy, R-Greenville, has and Thomas Tiffany, R-Hazelhurst. introduced a new bill that seeks to Meanwhile, neighboring state Il- legalize on-farm sales of raw milk linois last week approved new rules directly to consumers and exempt on raw milk that will limit sales to dairy farmers who sell only raw milk consumers to on the farm and re- from state licensing requirements. quire producers to obtain a raw milk CONTINUOUS DRY COOKER A number of bills seeking to le- permit from the Illinois Department galize sales of raw milk have been of Public Health (IDPH), effective introduced in Wisconsin over the past July 1. several years, but none so far have suc- According to the Farm-to-Consum- ceeded. Wisconsin dairy organizations er Legal Defense Fund (FTCLDF), consistently have opposed such bills, which advocates for the availability saying legalizing raw milk poses a risk of raw milk for human consumption, to public health and the reputation of IDPH for more than 30 years had a the state’s dairy industry. policy of allowing unregulated sales Assembly Bill 697, introduced Jan. of raw milk on the farm. An Illinois 13 and referred to the Committee on law passed in the early 1980s allowed Agriculture, allows a dairy farmer to on-farm sales by a Grade A dairy if the sell raw milk and raw milk products dairy followed regulations on raw milk such as butter and cheese directly to set by IDPH. IDPH started work on de- consumers on the farm where the milk veloping new regulations in 2012, and and milk products are produced. Cur- these new regulations were approved rent Wisconsin law generally prohibits by the Illinois Joint Commission on the sale of raw milk and most raw milk Administrative Rules Jan. 13. products for human consumption. The new regulations contain YIELD MAXIMIZED Also under the proposed bill, a standards for sanitization equipment, Precision Heating. Waterless Cooking. dairy farmer would not need to have a construction and storage, the milk- Continuous Operation. milk producer license if the only milk ing environment, milking practices, As the premier designer and manufacturer of sold by the farmer is raw milk sold labeling and consumer advisories. mozzarella cheese making and cheese reduction machinery, Johnson Industries has been dedicated to consumers on the farm where the One requirement is that the producer to serving the needs of cheese makers and food milk is produced. The bill also would provide instructions for the consumer processors around the world for over four decades. Proven technology, robust design, and unmatched exempt dairy farmers from needing a to notify the local health department reliability are found in every machine we deliver. dairy plant or food processing license if a consumer has a complaint or sus- if the only milk products that the pected foodborne illness or to notify Cooker Stretchers Rotary Molder Chillers Cutters & Shredders Complete Lines Since 1964, our cooker Proven sanitary forming Innovative design features From cheese making, to dairy farmer processes or manufac- IDPH of unsanitary farm conditions. stretchers have provided the technology with changeable and robust construction are processing, to packaging, control and reliability needed molds, our line of RMCs delivers the defining characteristics we partner with you to design tures are raw milk products for sale FTCLDF notes that there could to produce the finest pasta the widest range of molding of our cutting machines and a production line that supports to consumers on the farm where the be further lawmaking on raw milk filata style cheese possible. capacities in the world. shredding systems. your unique requirements. milk is produced. The bill would allow during the current session of the a dairy farmer to sell non-Grade A raw Illinois legislation, and that it is www.johnsonindint.com milk or raw milk products directly to possible that legislation will be TO REQUEST PRICING, CALL 608-846-4499 OR VISIT consumers on the farm, while current introduced to allow distribution law prohibits the sale of non Grade-A of raw milk off the farm. CMN For more information please visit www.johnsonindint.com milk products. Additionally, the bill would create exemptions to Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) rules relating to the operation of dairy farms and dairy plants and the testing and qual- • Expert knowledge in all aspects and applications ity of milk and milk products. Under of marketing cheese the bill, these DATCP rules would • We represent quality manufacturers from all over the not apply to raw milk or raw milk U.S. and World products sold directly to consumers • Expertise in imported and specialty cheeses on the farm or to the operation of a • Broad knowledge of club stores and general dairy farm or dairy plant that does merchandising programs not sell or distribute milk or milk products other than raw milk or raw Call one of the experts on milk products. our team today... The bill is co-sponsored by Reps. Patrick Spaulding Michael Bauchman David Craig, R-Big Bend; Jesse Mike Feeney Rodney Butcher Kremer, R-Kewaskum, Paul Tittle, Nathan Gorang Jim Andresen R-Manitowoc; James Edming, R-Glen Brian Argersinger Larry Noegel Flora; Christopher Danou, D-Trem- Suzanne Spaulding Bryan Kuhn pealeau; Cory Mason, D-Racine; Dan Jay Spaulding Tyler VanWerden Knodl, R-Germantown; Joel Kleefisch, R-Oconomowoc; Janel Brandtjen, R- Menomonee Falls; Terese Berceau, D- THE CHEESE GUYS Madison; John Macco, R-Ledgeview; (810) 229-4166 • FAX (810) 227-4218 • Email: [email protected] Web: www.cheeseguys.com Dale Kooyenga, R-Brookfield; Ken- neth Skowronski, R-Franklin; and Rob RETAIL • FOODSERVICE • INDUSTRIAL Hutton, R-Brookfield. Joint sponsors include Sens. Duey Stroebel, R- For more information please visit www.cheeseguys.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 6 CHEESE MARKET NEWS® — January 22, 2016 GUEST COLUMNIST CMN Exclusive!

story are the dozens of other restaurant from Heinz Ketchup to Blue Diamond Perspective: chains that will follow suit. Almonds. Dairy marketers must adapt Dairy Marketing • Full-Fat dairy versus lowfat dairy to consumers’ rampant love of the hot In March of last year, Time magazine red sauce. Think beyond Pepper Jack Edward Zimmerman is the founder made headlines with this headline as hot is HOT. of The Food Connector, a sales —“Why Full-Fat Dairy May Be Healthier • Sustainability and marketing company serving than Low-Fat.” The article featured In its “What’s Hot” report, the NRA the wholesale food industry. The … “ A recent review published in the includes sustainable seafood and en- Food Connector works with food European Journal of Nutrition of the vironmental sustainability as two of manufacturers, distributors and existing research on dairy fat came to the top 20 restaurant menu trends for restaurant operators to plan and some surprising conclusions: People 2016. Many restaurants are using and execute marketing and sales who eat full-fat dairy are no more likely promoting sustainable ingredients in services. He contributes this column to develop cardiovascular disease and their menus. Sustainability takes many exclusively for Cheese Market News®. type 2 diabetes than people who stick to forms that include the reduction of low-fat dairy. When it comes to weight carbon emissions and conserving wa- gain, full-fat dairy may actually be better ter to sustainably-sourced ingredients for you, the review found.” such as cocoa, palm oil and animals. The article — and many since — pin Dairy manufacturers that want to be falling beverage milk sales on the lack “on-trend” must adopt these methods 2016 trends and dairy solutions of fl avor and nutrition in lowfat dairy AND market the differences. Retail- products. I believe the industry has ers and foodservice operators need The National Restaurant Association on the dairy business: McDonald’s reached the point where dairy fats will to tell a story. Your marketing efforts (NRA) and Technomic recently released return to butter and full-fat’s return to return. Consumers are learning that a must highlight these elements so your their annual food trends for 2016. For importance. small full-fat serving is more satisfying customers can easily them include in those of us in the cheese and dairy • McDonald’s replaces margarine to than larger low-fat portions, which al- their marketing. business, general food trends are a feature butter lows them to REDUCE overall calories. • Food waste reduction good indicator of consumer sentiment In September, the food world • Natural, minimally processed foods Food waste happens at all levels and provide clues for what dairy pro- dropped its collective jaw at the an- Forward-looking foodservice opera- of production and consumption. More cessors can do to attract more dairy nouncement by McDonald’s that they tors have taken the lead regarding how restaurants and manufacturers are consumption. would drop margarine in favor of but- to make their products more natural and recognizing the need to fi nd ways to The yearly studies look at foodser- ter on their classic Egg McMuffi n. The with cleaner label decks. High-end op- reduce food waste either in-house or vice and chef trends to predict “What’s switch to real butter is not a surprise erators like Panera Bread and Chipotle throughout their supply chain. While the Hot” for the coming year. This year’s list considering that McDonald’s is trying to have been very vocal on this score. In NRA points to this as a top food trend includes: natural, minimally processed change the perception of its food from mid-December, Papa John’s announced for restaurants in 2016, manufacturers foods; bold, spicy fl avors; sustainability; unhealthy to appealing. it would use antibiotic-free chicken on and industry groups must make strides food waste reduction; don’t call it eth- In May, the chain’s new CEO, Steve its grilled chicken pizza and chicken to make an impact on the 31 percent of nic; and alternatives everywhere. These Easterbrook, announced a major re- poppers starting next summer. Just food at the retail and consumer levels fi nding are foodservice focused. structuring program that focuses on this past week, Papa John’s announced that currently are discarded. “The smart manufacturers certainly “the quality of its food.” Switching from it has removed all artifi cial colors and • Don’t call it ethnic monitor what’s going on in foodservice,” margarine to butter at the fast-food fl avors from its menu. Dairy companies For Generation Z (born 1997 or says Bob Goldin, executive vice presi- giant’s 14,000-plus U.S. stores means that tout natural processes with clean later), which will comprise 40 percent of dent of Technomic Inc. 500 to 600 million pounds of new milk labels will win market share. the population by 2020, ethnic cuisine is It is not my intention to exclude equivalent usage each year. It’s part • Bold, spicy fl avors their cuisine. They don’t go out to eat for retail, but foodservice tilts “product,” of McDonald’s strategy to boost its Technomic calls it, “The Sriracha Ef- cuisines like “Mexican” or “Japanese,” while retail tilts “deal.” competitive edge by introducing all-day fect,” and it includes ghost pepper and they simply go out for tacos and ramen. In addition to the two big foodservice breakfasts served with butter. other spicy additions to menus in 2016. Look at your marketing materials. If research entities, no dairy trend article This is in line with the estimated 25 The well-known Sriracha effect has hit you imbed “ethnic” call outs, consider can ignore the two biggest stories of the million pounds of butter McDonald’s restaurants and food manufacturing changing your language to more neutral past year that will have a huge impact will demand. What may be the bigger with these bold fl avors in everything and pleasing terms. • Alternatives everywhere Almost no dish or ingredient is safe — chefs and manufacturers are on the lookout for alternatives to almost everything. Now even foundational ingredients like fl our, milk or peanut butter are making way for alternative fl ours like spelt and buckwheat, alternative milks like almond and rice, and nut butters that include cashew and pistachio. Manufacturers need to reinvent their category before someone else does. The hardest part of succeeding in the food arena is to change with the times and the trends. The New Year upon us sees tectonic shifts in consumer atti- tudes and buying behavior. Business as usual will result in shrinking sales and business failures. Basing strategy on some beginning of the year “prediction list” is hard to justify, but standing pat in 2016 is a sure recipe for disaster. CMN

The views expressed by CMN’s guest columnists are their own opinions and do not necessarily reﬂ ect those of ® For more information please visit www.ivarsoninc.com Cheese Market News . © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 7 NEWS/BUSINESS

Study: Concussion-related measures improved in football players who drank Fifth Quarter Fresh

COLLEGE PARK, Md. — A recent “High school football players, re- for attention span, working memory, suggests the naturally occurring high preliminary University of Maryland gardless of concussions, who drank sustained and selective attention levels of specifi c nutrients in the milk study shows Fifth Quarter Fresh, Fifth Quarter Fresh chocolate milk time, response variability, non-verbal likely contributed to the results. a high-protein chocolate milk, has during the season, showed positive problem solving and reaction time Fifth Quarter Fresh says school of- helped high school football players results overall,” Shim says. “Athletes were measured. fi cials in Washington County, Maryland, improve their cognitive and motor who drank the milk, compared to those Experimental groups drank Fifth are considering the broad adoption of function over the course of a season, who did not, scored higher after the Quarter Fresh after each practice Fifth Quarter Fresh in sports programs even after experiencing concussions. season than before it started, specifi - and game, sometimes six days a week, throughout its school system. The study, funded through the Mary- cally in the areas of verbal and visual while control groups did not consume “There is nothing more important land Industrial Partnerships program memory.” the chocolate milk. Analysis was per- than protecting our student-athletes,” and conducted by Jae Kun Shim, a According to Fifth Quarter Fresh, formed on two groups: athletes who says Clayton Wilcox, superinten- professor of kinesiology in the School football players were tested before experienced concussions during the dent, Washington County Public of Public Health, followed 474 football the season, after concussions and at season and those who did not. The Schools. “Now that we understand players from seven high schools in post-season using Immediate Post- company says both non-concussed the findings of this study, we are Western Maryland throughout the fall concussion Assessment and Cognitive and concussed groups showed positive determined to provide Fifth Quarter 2014 season. Testing (ImPACT). Overall, 36 variables effects from the chocolate milk. Shim Fresh to all of our athletes.” CMN

THALMANN Continued from page 4 bought this, also bought that” section. Those recommendations are powered by algorithms using predictive analysis. Armed with enough data, you can make your own projections for your dairy business. Software companies will utilize dairy data to make projections for a wide variety of metrics, from milk production, milk checks and dairy prices to pregnancy rates, cull rates and feed prices. If the data predicts you will be losing money next year, you can discover that now and plan accordingly. If you are adept enough, you can build these tools in Excel. However, to bring all the pieces together, you also can use software, such as Vault Tech- nologies, to create data-driven predictive analysis. These types of software usually pull your data from the cloud and then use APIs to pull other sources of data to create the analysis. The key is to ﬁ nd the software and tools that will work best for your operation and help you achieve your business goals. •Conclusion While the above technologies are relatively new, they have been around long enough that everyone can take advantage of them for their business. Whether you are a dairy farmer, cooperative, processor or other dairy professional, you can utilize these technologies to improve your business operations and make better decisions faster and more conveniently. There is plenty of data out there; it just comes down to how you use it. Use cloud computing to make the data more ac- cessible, use APIs to bring more data to your ﬁ ngertips and use predictive analysis to transform that data into actionable insights for your business. If the thought of doing it yourself scares you, leave it to a professional. CMN

The views expressed by CMN’s guest columnists are their own opinions and do not necessarily reﬂ ect those of ® Cheese Market News . For more information please visit www.tetrapak.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 8 CHEESE MARKET NEWS® — January 22, 2016 NEWS/BUSINESS

KSI Automation receives TGW sales award Trickling Springs Ranch awarded SQF Level 2 ABBOTSFORD, Wis. — KSI Automa- regional sales manager, TGW. “We are KOSHKONONG, Mo. — Trickling ment to processing the highest quality tion, a division of Kelley Supply Inc., excited about the progressive growth Springs Ranch, a division of Trickling foods with milk from our community has received the TGW Systems Bronze shown by Kelley Supply and look forward Springs Creamery, was awarded Safe of family farms,” says Dale Martin, Sales Award. to a continued bright future together.” Quality Food (SQF) Level 2 certifica- co-CEO, Trickling Springs Ranch. TGW Systems is a manufacturer of Kelley Supply Inc. says KSI utilizes tion for its yogurt and cheese process- “This SQF certification further dem- conveyor and sortation systems. The its expertise in systems conceptualiza- ing lines. onstrates our team’s commitment to company has partnered with KSI to tion, mechanical and electrical engi- According to Trickling Springs safe food production while delivering strengthen efforts to provide a complete neering and mechanical installation, Ranch, the Safe Quality Food Institute exceptional artisan dairy products integrated logistical package that meets and integrates TGW’s sortation equip- (SQFI) is recognized by retailers and to the market. Food safety verifica- end users’ needs. ment into its end-of-line packaging foodservice providers who require tion has become a higher priority by By providing the company with the systems. a food safety management system. many retail and foodservice outlets as annual sales award, Kelly Supply Inc. “We are honored by this award,” says SQF certification allows food safety they seek to offer artisan products to says TGW recognizes its mutually suc- Greg Alberts, president, Kelley Supply. systems to be verified and validated their customers yet maintain higher cessful ﬁ scal contributions. “We look to partner with end-users in throughout the food chain, increas- standards of food safety. Achieving “Several key projects that were an ongoing fashion to continually help ing brand protection and consumer this certification will allow us to implemented by KSI resulted in a great them increase productivity, reduce confidence. explore new opportunities in getting year together,” says Chris Niehaus, cost and enhance safety.” CMN “We always have had a commit- our products to the market.” Trickling Springs Creamery’s dairy products are non-genetically modified organism project verified and/or certified organic. Its drink- able yogurts and raw milk cheeses, processed at the Trickling Springs Ranch, are sold under the Trick- ling Springs Organic and Trickling Springs FarmFriend brands. CMN

Americold ﬁ nalizes purchase of Atlanta Tradewater cold storage facility

ATLANTA — Americold, which provides temperature-controlled ware- housing and logistics to the food industry, recently announced it has ﬁ nalized the purchase of the Tradewater facility in Atlanta. Financial terms of the purchase were not disclosed. The Tradewater facility was constructed in 2005 as a build-to-suit site for an international food producer. Americold assumed the lease in 2006 and has operated it as a public refrigerated warehouse facility since. The addition of the Tradewater site, which GEA UHT Plant is more than 455,000 square feet and offers storage capabilities between 0 F Your Product. Our Systems Know-How. and 34 F, increases Americold’s owned temperature-controlled storage capac- Today‘s food, dairy and beverage lines need modern technology that is innovative, ity in the Atlanta market to more than GHƂEKGPVCPFTGNKCDNG)'#JCUVJGGPIKPGGTKPIUQNWVKQPUVQTGVTQƂVCPGZKUVKPI 53 million cubic feet. system or develop a completely new plant. With years of technical expertise, GEA The property is rail-served by CSX works closely with your product developers to custom engineer the best solution. with temperature-controlled rail and )'#CUGRVKE2'6DQVVNGƂNNKPI truck docks. It has 60 dock doors with r heat treatment r PET and HDP'DQVVNGƂNNKPI staging area capabilities for a number of r OGODTCPGƂNVTCVKQP r cleaning-in-place (CIP) services including case picking, order- r thermal concentration and separation r freezing and refrigeration kitting and assembly, repacking, tem- r drying and particulate processing r process integration and automation pering, blast freezing, cross-docking, r powder transport & packaging Proud to announce date coding, full transportation FTL the addition of and LTL capabilities, and customized GEA de Klokslag order processing. – world leaders in solutions for hard and “It’s always been our goal to fully 1600 O‘Keefe Road, Hudson, WI, 54016 semi-hard cheese integrate the Tradewater site into our Phone: 1 715 386 9371, Fax: 1 715 386 9376 molding, pressing portfolio, and everything aligned to

and brining conclude the purchase early in the [email protected], www.gea.com year,” says Fred Boehler, president and chief operating officer, Ameri- engineering for a better world GEA Group cold. “As owners of the property, we will continue to invest in the site to further enhance the services offered For more information please visit www.gea.com to our clients.” CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 9 NEWS/BUSINESS

Gov. Walker speaks at Dairy Strong, says dairy is key to Wisconsin’s economic success MADISON, Wis. — The Wisconsin dairy is now among the top 10 ag exporting vital to get younger people interested Wisconsin Assembly Speaker Robin community remains an economic driver states,” Walker says. “We hope to con- in agriculture careers. He says the state Vos received its Legislative Champion for the state and there is potential for tinue to grow that more, but to do it we needs to continue working to fi nd ways Award for his efforts to keep agriculture even greater growth, Wisconsin Gov. need to get more people involved in and to take down barriers, such as helping issues front and center. Vos says a top Scott Walker told attendees of Dairy working in agriculture.” farmers with disabilities get modifi ca- goal this coming year is to gain passage Strong 2016: Partners in Progress Jan. According to Dairy Business As- tions to their operations so they can of a high-capacity well bill. 14-16 at the Monona Terrace Convention sociation (DBA), Walker says state continue to work. He also encouraged farmers to get Center in Madison, Wisconsin. unemployment levels are at the lowest Walker says he will continue to do his their local legislators out to their farms “There’s tremendous growth op- level since 2001 and more people are part to help Wisconsin agriculture and to learn more about their businesses portunity in agriculture, and Wisconsin working now in Wisconsin than during water issues continue to be a priority. fi rsthand. the past 20 years. “We need to make sure there’s “It’s important they can come “We want anyone who wants a job enough water for farmers to do what out and see what you’re doing,” Vos CME Group volume to fi nd a job, and it’s important to go they need to while also making sure we says. “Don’t go to their office, get averaged record 14 out and encourage people to seek out have enough for all of us to continue to them to come out and see your farm. careers in the ag industry,” he says. enjoy such a valuable natural resource,” They can learn more and under- million contracts Walker also says the rising average he says. stand better what’s all involved. It per day in 2015 age of workers is a concern and it’s After Walker’s address, DBA says can make a big difference.” CMN CHICAGO — The Chicago Mercantile Exchange (CME) Group recently announced that full-year 2015 volume averaged a record 13.9 million contracts per day, up 2 percent from 2014. This included year-over-year growth across fi ve of six product lines, with agricultural commodities reaching a record Asset of 1.3 million contracts per day, up 13 percent from 2014. Fourth quarter 2015 volume aver- Solutions aged 13.2 million contracts per day, down 11 percent from fourth quarter 2014, but included 13-percent growth Experts! in energy average daily volume, as well as 3-percent growth in agricultural commodities, CME Group notes. Obtaining Maximum December 2015 volume averaged TURN-KEY FACILITY SALES Value Since 1955 13.0 million contracts per day, down Harry Davis & Company’s recent brokered Harry Davis & Company has 4 percent from December 2014. CME turnkey sales include complete Cheese delivered powerful solutions to Group agricultural commodities volume Manufacturing, Fluid Milk and Ice Cream averaged 1.0 million contracts per day, production facilities across North America. the Cheese, Dairy, Food and up 9 percent compared with the prior- Beverage industries for 61 YEARS! year period. &HUWLÀHG$335$,6$/6 Dairy commodities’ total volume, Harry Davis & Company is the leader in RECENT AUCTION which includes futures and options, for the valuation of equipment and operating CAMPAIGNS INCLUDE: each product in December 2015 and for facilities in the cheese, dairy and beverage • Former Abbott Laboratories all of 2015 is as follows: industries. Brockville, ON Canada • Butter volume totaled 1,778 con- Our clients include leading banks and • Land O’ Lakes – tracts in December, down from 2,575 ÀQDQFLDOLQVWLWXWLRQVDVZHOODV)RUWXQH Cheese & Whey – Denmark, WI companies and major players in the contracts in 2014. However, total 2015 • Unilever/Breyers Ice Cream cheese, dairy, food processing and volume for butter was 24,859, up 5.6 Clearwater, FL, Hagerstown, MD percent from 23,551 in 2014. beverage industries. • Nestle Nutritional Products – • Cheese had a total of 11,324 con- St. Louis Park, MN tracts in December 2015, down from 12,998 in December 2014. Total 2015 • Nestle/Dreyers Ice Cream contract volume for cheese was up 63.2 %DNHUVÀHOG&$ +RXVWRQ7; percent over the previous year to 98,398. • Former Borden Facilities – • Nonfat dry milk December 2015 New Jersey, Kentucky, Louisiana contracts totaled 4,931, up 154.0 per- • Many Additional Dairy, Food cent from December 2014’s 1,941. Total and Beverage facilities! 2015 contract volume for NDM was up 105.1 percent from 2014’s 23,546 to 48,282. • Dry whey contracts totaled 1,569 in December 2015, up 7.6 percent from December 2014, and 11,763 for all of 2015, up 2.4 percent from 2014. • Class III and IV milk contracts were lower in December 2015, reaching 23,317 (down 39.4 percent from December 2014) and 1,353 (down 6.4 www.HarryDavis.com percent), respectively. Total 2015 vol- 412.765.1170 | [email protected] ume also dropped from 2014 to 286,427 and 10,796, respectively. For more information, visit www.cmegroup.com. CMN For more information please visit www.harrydavis.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 10 CHEESE MARKET NEWS® — January 22, 2016

RANCE PASSPF RT TO CHEESE

Dairy processing, exports in France Dairy farming in France (1,000 metric tons, 2014) (2014) Volume processed Volume exported Fluid milk* 3,509 348 Number of dairy cows 3.695 million Cheese* 1,786 672 Number of dairy farms 63,581 Fermented products 1,590 454 Milk production (metric tons) 25.759 million Skim milk powder 444 252 Percentage of worldwide 3.9 percent Butter and butteroil 421 95 milk production

Source: International Dairy Federation Source: International Dairy Federation *Fluid milk and cheese refl ect cow’s milk only Americas, Isigny Ste. Mére. “The vision- In France the market is pretty fl at, so Wegmans, are an indication that the FRANCE ary heads of the co-op understood the export is very important for them.” U.S. market will continue to grow and Continued from page 1 French market was going to be matured Russia used to be a very large market develop,” she says. and saturated at some point, and they for French cheese, but it is now closed • Make it Magnifi que French cheeses were not well known,” had to fi nd growth outside of France.” to European cheeses due to counter- French cheese exports to the United she says. “Cheeses was not a subject The market for French cheeses in sanctions imposed in 2014 following States have had much success over the chefs understood well.” the United States started at the end of Russia’s annexation of Crimea. Sau- past decade due in large part to the ef- She started to bring goat cheeses, the 1970s, and de Vitton says it became vage notes that Australia, Japan and forts of The Cheeses of Europe, a market- Époisses, Comté and other cheeses a more long-term, committed market the Middle East are among the fastest ing program for exports funded partly over from France and gave classes on at the end of the 1990s when the trend growing markets for French cheese by French dairy farmers and partly by French cheeses. At the same time, she and interest for cheese increased. The and butter. the European Union. The Cheeses of says, French cheeses began to gain cooperative established its fi rst U.S.- Rachel Perez, who offers sales Europe’s most recent campaign is called popularity on the East Coast and in based offi ces in 2001. Today, 56 percent support and marketing for six French “Make it Magnifi que.” larger cities across the United States. of Isigny Ste. Mére’s production is cheesemakers in the United States “By adding French cheese, it makes a • Cheese export markets exported, and the United States is one through The French Cheese Club, says dish ‘magnifi que,’” says Wassila Satouri, As interest in French cheese began of its main markets for cheese. the United States is the biggest market senior account executive for Fifteen to grow in the United States, French In 2014, France produced 1.8 million for French cheeses, but the rest of the Degrees, the agency handling the 3-year cheese producers saw their domestic metric tons of cow’s milk cheese, 94,780 world collectively is bigger. campaign. “Even something as simple market stagnate and began looking for metric tons of goat’s milk cheese, 33,890 “Asia right now is really trending,” as mac and cheese, if you change it to new markets. metric tons of sheep’s milk cheese Perez says. “Upper-middle class Chinese French cheese, like Mimolette, it makes One of the fi rst French cheese com- and 30,700 metric tons of mixed milk people are starting to drink wine, which it amazing.” panies to start exporting its products is cheese, according to the International is a status symbol. Now they’re adding In addition to its website, thechees- what is now Isigny Ste. Mére, a 500-farm Dairy Federation’s (IDF) World Dairy cheese onto that also.” esofeurope.com, which includes videos, cooperative, following the merger of Situation 2015 report. France’s cheese North America also has new oppor- recipes and other information about the Isigny-sur-Mer and Sainte-Mére exports in 2014 totaled 672,000 metric tunities, she adds, as the traditionally French cheeses, there are a Cheeses of cooperatives in 1980. Among the coop- tons. protectionist Canadian market is set Europe pairing app, TV, print and online erative’s specialties are PDO Normandy “Twenty to 30 percent of the cheese to lift quotas on many French imports, advertising, 1,000 in-store demonstra- Camembert, PDO Pont l’Evéque, Mature is exported. It’s a big part,” says Diane and U.S. consumers continue to seek tions a year, and several pop-up and and Extra Mature Label Rogue Mimo- Sauvage, USA branch manager of In- specialty cheeses. press events promoting French cheeses. lettes, and butter. terval Export, which exports specialty “The sheer number of cheese con- The main goal of the campaign is “Isigny has a long story of exports,” cheeses and butters from 14 companies sumers in the U.S., and outlets like to educate consumers about French says Benoit de Vitton, manager for the in France. “It’s the only way to grow. Costco, Trader Joe’s Whole Foods and cheeses. Last month, the campaign hosted an event that featured bloomy rind French cheeses such as Brie, Camembert and triple creams. “We explained a Brie is not always the YOUR PREMIER SOURCE same Brie. It depends on the process, FOR QUALITY INGREDIENTS what grass the cow ate, what farm the milk was produced. They see the differ- & FUNCTIONAL DAIRY PRODUCTS ence in color and taste,” Satouri says. “For some of the cheeses we present, Over Two Decades it’s from a very small herd, like 40 cows,” Value Specializing in she adds. “Also we keep the tradition Added of Experience! Non GMO WPC 80 product to produce cheeses for 100 or 200 years (hormone free & grass fed) • Integrity, Dedication — we keep the same process.” and Service Satouri says studies done after pro- Quality Ingredients and Dairy Products: • Over 50 Domestic and International Partners motions to measure their effect have • Acid Casein Offering Distribution shown an increased knowledge and • Butter (Imported & Domestic) Across the Globe awareness of French cheeses. • Caseinates (Sodium, Calcium, Potassium) • Exclusive 3rd Party Sauvage says Interval Export has • Dry Blends (Powder & Agglomeration) Audit with Traceable defi nitely seen increased U.S. interest “Food Chain ID” • Lactalbumin in French Cheeses in the past 10 years • Milk Protein Concentrates (40%-80%) since the Cheeses of Europe program • Milk Protein Isolates started in the United States. • Rennet Casein “This helped a lot in order to go to • Whey Protein Concentrates (34%-80%) the U.S.,” she says. “They offer a lot of • Whey Protein Isolate demos. This is key when a cheese is new on the market. They also offer market- [email protected] ing support, really promoting French 949.378.0815 www.pazingredients.com cheeses, why they are good, and why people should use them more.” For more information please visit www.pazingredients.com Turn to PASSPORT, page 11 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 11

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PASSPORT the feeding of the cows and the size of land that the cows need to have. The Continued from page 10 average farm size in the cooperative, he says, is 45 cows. • Preserving traditions “If you have 30 cows, you need 30 France is known for its small farms hectares. If you have 30 hectares, you and traditional handcrafted cheeses, are not allowed more than 30 cows,” he many of which hold designations of says. “Farming in France and Normandy protected origin (PDO or AOP), meaning has nothing to do with thousands of they are limited to certain cheesemak- cows. It’s very traditional farming. ing and dairy farming regions and must People love the animals and take care conform to strict standards and methods of them. They have been doing this for of production. generations. It’s still very traditional.” “A lot of preservation has to do with • Changes and challenges the PDO system,” says Perez, adding Its dairy farms may be small, but that in addition to preserving traditional France is home to some of the world’s cheesemaking arts, this system also helps largest dairy processors, including two to ensure quality and natural cheeses. of the top 3 (Danone and Lactalis), and Photo courtesy of Cheeses of Europe “We’re starting to work with organics, two more of the top 20 global dairy com- MAKE IT MAGNIFIQUE — Cecile Holman and Pierre-Hubert Cattelion (right) offer samples of but for the French, ‘organic’ is a nebulous panies (Sodiaal and Savencia, formerly French cheeses for the Cheese of Europe’s Make it Magnifi que campaign in Santa Monica, California. term. They fundamentally are organic,” Bongrain), according to Rabobank. A she says. “I think Americans are looking Euromonitor report notes that Groupe for quality but want to recognize it with Lactalis led the nation in cheese sales SPRAY DRYING SYSTEMS certifi cations. The French already have in 2015 with a 21 percent value share quality set up with the PDO system. of the French market. PERFORMANCE DERIVED FROM Investing into that extra certifi cation, French people consumed a total of to them, is kind of a foreign concept.” 1.7 million metric tons of cheese or 26.7 Innovative Solutions to Create Isigny Ste. Mére is famous for its AOP kilograms (58.9 pounds) per capita in Extraordinary Customer Value products, de Vitton says, and various 2014, according to IDF’s World Dairy aspects of the Normandy region give its Situation report. While cheese remains products their defi ning attributes. a major staple in their diet, the types “Why such great products? Because of cheese French consumers prefer is of the terroir,” de Vitton says. “The cli- changing. mate is very mild, almost all year round. “In 2015, the main growth drivers There is grass that grows very green and in cheese were products positioned very well. About three months of the as meal solutions or for snacking,” year, a big part of the fi eld is covered Euromonitor reports. “Such products with water, and the salty taste comes include ingredients for salads, savory from the sea. Norman cows, the breed pies and other recipes such as Moz- most present in Normandy, produce the zarella, Feta and other cheese cubes, highest fat content and protein content slices of Raclette (included in packaged in France.” hard cheese) and recipes for fondue, He also says the preservation of traditional culinary cheese (grated France’s dairy farming and cheesemak- cheese, sticks, slices for sandwiches) ing traditions are very much linked to and cheese for apertifs and tapas. Such the AOP or PDO system, which dictates Turn to CHANGES, page 12 a RELCO specializes in drying systems for milk, whey, lactose, permeate, WPC, instantizing and agglomerating, as well as other food and pharmaceutical products. As a global supplier of drying systems, RELCO designs dryers with different configurations for differing air flows, and single-, double- or triple-stage drying.

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CHANGES U.S. of going back to farms and herds. in Europe are no longer exporting to small producers could not follow or Especially with millennials, it’s very the United States because of these be bothered by their application and Continued from page 11 trendy,” she says. “In France, it’s very challenges. began to let go,” she says. “I couldn’t opposite. Everyone is looking to get out “In reality, I think there will be less fi nd too many good raw milk cheeses. products continued to gain ground at the of the country and into the city.” imports, and what we will see is going It was horrible!” expense of basic platter cheese that is Additional challenges for small to be very industrial,” she says. “I see This last year, though, she says she usually consumed at the end of a meal, cheesemakers in France include export when I go to cheese shows in France, was able to fi nd more of these cheeses. including for instance Camembert and regulations, particularly following the people used to be interested in the U.S. “They were defi nitely made again Coulommiers, Blue veined cheese and passage of the U.S. Food Safety Mod- market. Now if you say you’re from the with more care and more love. They even goat cheese — although the main ernization Act (FSMA). U.S., some don’t want to bother with are coming back.” reason behind the slow performance “Since the passage of FSMA, there is you anymore.” Hatch says she believes recent focus of the latter was a shortage due to the a lot more paperwork and bureaucracy. Hatch says when she returns to visit on slow foods and television shows about bankruptcy of some dairies in 2014.” HACCP plans, third-party audits, at family in France, she looks to fi ll the food production may have helped to Another change is a decline in the least at the beginning of this process refrigerator with a variety of cheeses. renew interest in traditional French number of small, traditional cheese- are complicated. Getting their ducks However, in the last few years, she raw milk cheeses. makers. Perez notes a steep decline in a row for FSMA defi nitely is a chal- noticed a smaller variety of specialty “I think the French always assumed since 2000 in the number of raw milk lenge,” Perez says. cheeses available. their food was delicious and would be Camembert producers. She adds that some of the smaller “As the EU added regulations, there good,” she says. “So they assumed it “There’s a very romantic idea in the and more specialty artisan producers were shifts in making cheese. Some was continuing the same way, until programs started to be aired on TV. They realized, ‘We’re not eating the good

ASTER ASTER M C M C H H stuff anymore. Something is wrong.’ N E N E I I E E S S S S N N

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E E W W R R bring back the awareness.” CMN DAIRY SHORT COURSE Continuing Education Opportunities for the Dairy Industry January – December 2016 Calendar New York seeks buyer for Kraft

Milk Pasteurization ˇ January 5–6 Heinz facility

Batch Freezer Workshop ˇ January 12–14 ALBANY, N.Y. — New York Gov. Andrew M. Cuomo and U.S. Sen. Charles E. WI Dairy Field Reps ˇ February 9–10 Schumer, D-N.Y., recently announced there are several companies interested WI Process Cheese ˇ February 23–24 in buying the Kraft Heinz facility in Campbell, N.Y. Cheese Technology ˇ March 14–18 The cheesemaking facility was one of seven manufacturing plants that Kraft Buttermakers ˇ March 22–24 Heinz announced in November that it would close in order to eliminate excess World of Cheese ˇ April 25–29 capacity and reduce operational redun- dancies for the combined company. (See Cleaning and Sanitation ˇ May 3 “Kraft Heinz to close Campbell plant, 6 others” in the Nov. 6, 2015, issue of HACCP ˇ May 4 Cheese Market News.) Applied Dairy Chemistry ˇ May 10–11 Cuomo and Schumer say they continue to work closely with Kraft Heinz and Cheese Grading ˇ June 7–9 stand ready to help attract interested buyers to the region using economic Milk Pasteurization ˇ August 2–3 incentives to structure a fi nal deal. They add that in the coming weeks, Master Artisan Course ˇ September 13-14 Kraft Heinz will begin its next phase of selling the Campbell facility. This means Cheese Technology ˇ October 3–7 Kraft-Heinz will share specifi c information with all interested buyers, and over Dairy Ingredient Manuf. ˇ October 11–12 the next few months, Kraft-Heinz will review all their offers. Cheese Grading ˇ November 2–4 Cuomo and Schumer say the next owner should be focused on continuing Ice Cream ˇ November 30–December 2 current production levels, maintaining current jobs and willing to invest in new jobs in New York’s Southern Tier. “We are hard at work to fi nd the right buyer for the Campbell plant,” DAIR R Y R O E Schumer says. “It is a fi ne facility with F S R E Sponsored by: Wisconsin Center for Dairy Research & E A

T R a world-class workforce, great access to

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Department of Food Science, University of Wisconsin transportation and ample and afford- Detailed information on each short course; able supply. I remain hopeful we will ﬁ nd CDR a company that is ready, able and willing www.cdr.wisc.edu/shortcourses to commit to maintaining the current workforce and investing in more oppor- For more information please visit www.cdr.wisc.edu/shortcourses tunities in the Southern Tier.” CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 13 NEWS/BUSINESS

HighGround Dairy offers value-added, alternative perspective to global dairy hedgers By Alyssa Mitchell will be invaluable as he has spent the last taking a longer-term view of the mar- Vanderkolk notes that HighGround three years learning about and educat- ket, protecting and diversifying your Dairy has proven itself by providing the CHICAGO — Just three years after its ing the marketplace on the benefi ts of sourcing options as a buyer or a seller highest level of execution service for launch in fall 2012, HighGround Dairy dairy price risk management.” remaining competitive and holding on clients accessing the CME, and the fi rm has emerged as a key player in the dairy Vanderkolk says he had always appre- to market share with multiple sales plans to provide the same service level price risk management landscape. ciated and valued HighGround’s market channels available.” to clients as both the NZX and European HighGround Dairy — the dairy analysis in his previous roles and felt Vanderkolk adds he believes hav- Energy Exchange (EEX) further expand market-focused division of HighGround there were many market participants ing a presence in Asia will benefi t globally. Trading LLC, an Independent Introduc- in the Asia Pacifi c region that would HighGround Dairy’s loyal and existing “The growth is everywhere, which ing Broker based in Chicago — offers benefi t from accessing professional and U.S.-based clients, providing perspective makes it very exciting to be in our posi- market participants professional hedge concise analysis of global dairy markets. of the export markets that may become tion,” Meyer says. execution and advisory services along “The growth in use of risk manage- increasingly important in the future. Meyer notes that with the inter- with timely and comprehensive analy- ment tools and strategies with buyers HighGround Dairy’s U.S. offi ce, based national market between 10-15 years sis of domestic and international dairy in the Asia Pacifi c region provides in Chicago, is a lean organization where behind the United States in terms of market events. opportunity for HighGround Dairy to key team members support one another its understanding and adoption of using HighGround Dairy can provide service execution requirements from and take on a number of roles throughout derivatives to manage risk, the largest market participants looking to diversify the same time zone,” he says. “I am any given day, Meyer notes. opportunity is abroad. However, he adds where their derivative positions and risk passionate about the growth and sustain- Chris Hess has been on the dairy that while the growth has been tremen- capital are held the fl exibility to main- ability of the global dairy markets, and, team since shortly after its debut and dous over the past 10 years, there is still tain multiple clearing accounts under fundamentally, I believe that in order to is trade desk manager as well as High- a lot of work to be done in the United one brokerage fi rm, says Dairy Division service market participants, one has to Ground’s representative in the Chicago States to increase market participation. President Eric Meyer, who brings more be on the ground locally.” Mercantile Exchange (CME) trading pit. “We consistently fi nd new domestic than 14 years of dairy market experience Vanderkolk notes the core of High- Curtis Bosma leads the fi rm’s pro- companies that have interest in learning to the fi rm. Ground Dairy is its client relationships. ducer division and works with dairy more and getting involved to learn how to HighGround Dairy’s mission state- “We want to ensure that those who re- farmers across the country on their remove dairy commodity price volatility ment is to provide dairy industry mem- ceive our market intelligence or use our risk management needs. Bosma’s family from their bottom lines,” he says. bers with the tools necessary to become advisory execution services are treated has a 3,000-plus milking cow opera- “For all stakeholders and partici- expert price risk managers in today’s as a partner,” he says. “Therefore, our tion in Tipton, California, along with pants, understanding that global market volatile environment. Meyer says the goal (in Singapore) is to provide the best a 1,200-milking cow dairy in Western fundamentals are constantly evolving, division’s biggest achievement to date possible service locally to our existing Illinois, giving him a unique perspective dynamic and unfolding at a very rapid has been the value it has added to the and new clients, in addition to being the to be able to better “talk the talk” with pace is the most critical important piece marketplace as well as its much-needed leading provider of dairy market analysis producers and identify and implement of education we can provide,” Meyer alternative perspective. and intelligence worldwide.” the best risk management strategies. says. “We do our best to identify those “We wanted to provide domestic Vanderkolk notes that in the current Alyssa Badger manages the High- underlying trends, but the fact is that customers and prospects with more global dairy landscape, there is simply Ground website and works closely with prices tend to move quicker than the an- analysis on the international markets, no time to stand still. Meyer on advisory and content as a ecdotal chatter or offi cial data can make and — lo and behold — more than 30 “The market moves sharply and signifi cant contributor. its way to the marketplace. As a result, it percent of our subscription business quickly and provides a very diffi cult HighGround Dairy recently launched is extremely important for businesses to now originates overseas,” Meyer says. operating environment for both buyers its new website, www.highgrounddairy. be proactive, not reactive, with their risk “We are extremely proud of that and and sellers,” he says. “Stakeholders com, which provides customers with a management strategies. HighGround’s look to build on it in the coming years.” and market participants on both the better feel for what the fi rm is all about, strength is to provide hedge expertise, He notes that HighGround Trading’s buy and sell side need to be looking for from its brokering to advisory to content guidance and accountability for our owners, Mike Burke and Rick Gallwas, ways to de-risk their business operations offerings, Meyer says. The fi rm plans to customers so they can worry about have a combined 50-plus years of experi- by protecting margins and ensuring a expand the website with added features the plethora of other issues that arise ence in commodity markets and “could healthy return on assets. This means this year. in their day-to-day operations.” CMN not be more supportive of the dairy division and our growth plans.” Meyer notes that HighGround Dairy’s commitment to the international marketplace has been a strategic achievement as the fi rm now offers its customers access to trade New Zealand Exchange (NZX) dairy derivatives and recently opened an offi ce in Singapore to service Eric Meyer clients in the Asia Pacifi c region. President “It became clear to me when attending and speaking at NZX’s fi rst Global Dairy Seminar in Singapore back in 2014 that there was tremendous op- New portunity in Asia,” he says. “Demand for Now Trading NZX Dairy Derivatives dairy products is rapidly growing within Singapore Office Now Open! • HighGround Dairy is an Independent Introducing the region, and their knowledge about Brokerage that allows clients to choose from a price risk management and hedging Learn about our high-touch approach to client variety of clearing firms for dairy is minimal given the evolving relationships and our commitment to meeting and • We adhere to the strictest confidentiality marketplace.” exceeding your business and hedging goals. standards on behalf of our customers • Almost 15 years of experience in dairy commodity HighGround Dairy opened its Sin- Visit our website today and sign up for a free trial of risk management gapore offi ce in late 2015 and hired our comprehensive dairy market intelligence package. • Specializing in risk management education Nick Vanderkolk as managing direc- and developing customized hedging strategies tor, HighGround Dairy Asia Pacifi c, in and programs to meet client needs December. Vanderkolk is based in the Singapore offi ce and joins HighGround Disclaimer: HighGround Dairy is a division of HighGround Trading LLC (“HTG”). HTG is registered as an Introducing Broker with the Commodity Futures Trading from Fonterra’s commodity risk and www.highgrounddairy.com Commission and an NFA Member. Futures and options trading involves risk of loss and is not suitable for all individuals. PAST PERFORMANCE IS NOT trading team. Direct: 312-604-3080 | Toll Free: 877-206-4250 NECESSARILY INDICATIVE OF FUTURE RESULTS. “Nick is a perfect fi t for HighGround,” Meyer says. “His experience at Fonterra For more information please visit www.highgrounddairy.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 14 CHEESE MARKET NEWS® — January 22, 2016 NEWS/BUSINESS

U.S. House passes regulatory reform bill

WASHINGTON — The U.S. House earlier of Missouri or a small business owner in this month passed a regulatory reform bill Poplar Bluff how to run their operation,” that would create a commission tasked Smith says. “With the SCRUB Act, we with reviewing existing federal regula- place that power back into the hands of tions and lowering the cost of new ones the people who are actually affected on to the U.S. economy. The commission a daily basis by the regulations coming would set up a system to repeal outdated out of Washington.” regulations and require any future rules to be offset by repealing older ones. The Searching for and Cutting Regula- “A bureaucrat in tions that are Unnecessarily Burdensome Washington should not (SCRUB) Act, H.R. 1155, — authored by Rep. Jason Smith, R-Mo. — passed be telling a farmer in the House by a vote of 245-174 and will the bootheel of Missouri now be considered by the Senate. The White House has threatened to veto the or a small business bill, calling it unnecessary and saying it owner in Poplar Bluff how would slow down the regulatory process. A White House statement released to run their operation.” earlier this month says that starting in 2011, President Obama institutionalized Jason Smith, R-Mo. the retrospective review of regulations U.S. REPRESENTATIVE in Executive Orders 13563 and 13610, requiring agencies to report twice a year on the status of their efforts. U.S. House Speaker Paul Ryan, R- Experts in Dairy Facility Design “H.R. 1155, the Searching for and Wis., says a thorough review of federal Cutting Regulations that are Unneces- regulations holding back opportunity in Architecture sarily Burdensome Act, would make the United States is long overdue. Structural the process of retrospective regulatory “I congratulate Rep. Smith on passage of this bill and for serving as a leader Mechanical, electrical and plumbing review less productive,” the White House says. “Further, the bill also would create on regulatory reform. This legislation Ammonia refrigeration needless regulatory and legal uncer- provides an important check on a lame duck White House intent on pushing Civil and geotechnical tainty; increase costs for businesses and state, local and tribal governments; and through more rules, regulations and Wastewater and water impede common-sense protections for executive orders inconsistent with the Environmental services the American public. Accordingly, the will of the American people,” Ryan says. The SCRUB Act establishes a com- Sustainable design administration strongly opposes passage of H.R. 1155 in its current form.” mission set by the president, U.S. Sen- Planning and programming Smith says the bill would eliminate ate and U.S. House leaders to review, remove and eliminate regulations that Construction management and remove outdated federal regulations now estimated to impose nearly a $1.86 are unnecessary, outdated or confl ict 608-273-6380 Arc flash and safety studies trillion burden on Americans. with state or local regulations. [email protected] “A bureaucrat in Washington should Specifi cally, the legislation ensures not be telling a farmer in the bootheel a system of checks and balances in the For more information please visit www.meadhunt.com review process and prioritizes review of regulations that are major rules, are more than 15 years old, impose paperwork burdens that can be reduced substantially without significantly Offering Engineering diminishing effectiveness or impose disproportionately high costs on small Solutions and Exceptional businesses, Smith says. In addition, the commission would prioritize removing Technical Support federal regulations that are either dupli- cative or confl ict with state regulations At Evaporator Dryer Technologies we design or can be strengthened while reducing sanitary, efficient, processing systems for: costs. • Whey • Milk Powders Under the bill, the commission also would decide whether a rule or set of rules • Whey Permeate • Cheese Powders inhibits innovation and whether the cost • Lactose • Flavors of the rule or set of rules to the economy • WPC • Infant Formula is justifi ed by the benefi ts. “Clearly, many of the regulations that fall under the federal milk marketing order (FMMO) system would be in jeopardy if their value were measured by these criteria,” says Ruth Saunders, vice president of policy and legislative affairs for the International Dairy Evaporator Dryer Technologies, Inc. Foods Association. “Unfortunately, the 1805 Ridgeway Street • Hammond, WI 54015 bill is not likely to become law this Tel. (715) 796-2313 • Fax. (715) 796-2378 year, but its tenets should be followed Email: [email protected] • www.evapdryertech.com regardless as the U.S. Department of Agriculture considers making changes For more information please visit www.evapdryertech.com to existing FMMO regulations.” CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 15 NEWS/BUSINESS

CHILD recommended by the newly-released (SNA) praised the Senate Ag Com- bill does not increase federal reim- Dietary Guidelines for Americans, and mittee’s action on the bill this week. bursement for school meals to help Continued from page 1 this legislation offers the opportunity “The School Nutrition Association offset the higher cost of meeting new to improve dairy intake among the greatly appreciates the leadership of nutrition standards. reauthorization — let alone a bipar- nation’s youth. the Senate Agriculture Committee in “SNA continues to review the de- tisan agreement — but we did,” Rob- The nutrition bill reflects the lat- crafting a bipartisan reauthorization tails of this legislation and will work erts says. “This legislation ensures est findings of the Dietary Guidelines, bill that offers practical solutions for to identify additional ways to support programs use taxpayer dollars more which indicated that consumption school meal programs and the stu- school nutrition professionals in their efficiently, gives local schools more of dairy foods provides numerous dents they serve,” says Jean Ronnei, efforts to improve school meals and flexibility in meeting standards and health benefits, including a lower president, SNA. protect the financial viability of meal focuses on fraud and error preven- risk of diabetes, metabolic syndrome, SNA says it worked with USDA, the programs,” Ronnei says. tion.” cardiovascular disease and obesity, White House and the Senate Ag Com- The child nutrition reauthoriza- Roberts adds the bill is a com- IDFA and NMPF add. mittee to address challenges includ- tion bill is now expected to move to prehensive and inclusive product “Along with dairy’s long-estab- ing student participation declines, the full Senate for consideration. including concerns of school nutrition lished role in promoting bone health, food waste and student cultural taste The House has begun consideration professionals, students, producers reducing the risk of insidious chronic preferences. of a similar measure but has not and public health groups. diseases and conditions demonstrates SNA notes it is disappointed the yet approved any legislation. CMN “This bipartisan bill puts the why milk is offered with every school health of America’s children first,” meal and dairy foods are prominent Stabenow says. “We are making sure parts of other nutrition assistance pro- our children get nutritious meals grams,” says Connie Tipton, president based on smart, science-based poli- and CEO, IDFA. cies to give every child a fair shot at The measure approved this week success. The investments made in this directs USDA to review milk consump- bill will give important new resources tion in both the school meal program to fight hunger, from WIC (the Special and the WIC program. It also calls ,QWURGXFLQJXFLQJ DairyHaulerDairyHa Supplemental Nutrition Program for for adjustments to promote greater Women, Infants and Children) to the consumption of milk as recommended '6,¶V1(:L3KRQH$SS summer meals program.” by the Dietary Guidelines. According to the lawmakers, the Jim Mulhern, president and CEO, 7KHQHZDairyHauler™$SSKHOS\RXDQG\RXUVWDII legislation: NMPF, says passage of the legislation • Improves integrity in school meal • (OLPLQDWHRYHURIGDWDHQWU\DWLQWDNH “will help reverse the trend of declin- • programs while ensuring that access ing milk consumption in schools, a 3URYLGHUHDOWLPH VWDWXVRI\RXUKDXOHUV • )XOO\LQWHJUDWHGWR'6,¶V3URGXFHU3D\UROODQG/LTXLG6FKHGXOLQJ to the programs for eligible partici- trend that unfortunately is in direct • pants is not compromised. (DV\XVHULQWHUIDFHZLWKLQWXLWLYHVFUHHQVIRUKDXOHUV conflict with federal Dietary Guide- • $OO:,7+287EXON\H[SHQVLYHKDXOHUKDQGKHOGV • Provides flexibility to school food lines, which say children should be operators while preserving the intent drinking more milk for lifelong health. to provide U.S. schoolchildren with “If the trends is allowed to contin- healthful meals, leading to improved ue, it will have serious consequences academic performance and healthy for children’s health today and eating habits. throughout their adult lives,” he adds. DSI’s ERP Dairy & Food Software Solutions • Strengthens the summer meals The Senate bill also calls on USDA Complete Milk Management Software program through reduced administra- to address the needs of lactose-intol- 'DWD6SHFLDOLVWV,QF tive burden and relief of regulations erant students by offering lactose-free &DOOWRILQGRXWPRUHWRGD\ that prevented local innovations. milk through USDA’s Foods Program. RUYLVLWZZZGDWDVSHFLDOLVWVFRP • Increases efficiency for par- The School Nutrition Association ticipants, stakeholders and related For more information please visit www.dataspecialists.com industry, thereby increasing the effectiveness with which these programs use taxpayer resources to serve eligible populations. • Uses modern technology to the RIGHT choice reduce paperwork and improve accuracy. TORAY Specialty Membranes for Dairy Processing: “We are pleased the Senate is making bipartisan progress to reauthorize • MF • UF • NF • RO critical child nutrition programs,” Toray offers a full range of High Performance Membranes covering says U.S. Agriculture Secretary Tom all major dairy membrane processing needs. Vilsack. “The Senate’s bill is a win Key Toray Advantages: for children, parents, schools and for • Over 30 years of Reverse Osmosis membrane manufacturing experience our country’s future. It maintains our • Performance leading Ultrafiltration membranes with wide choice commitment to science-based nutri- of separation selectivity, superior Microfiltration protein transmission, tion standards for school meals and excellent lactose retention and protects the advancements we have monovalent passage with made in children’s health since the Nanofiltration passage of the Healthy, Hunger-Free • Local stock in the U.S. and Kids Act.” Europe assures fast delivery of the most popular sizes. The International Dairy Foods Association (IDFA) and National Milk Producers Federation (NMPF) say they support the child nutrition For more information visit www.toraywater.com or contact one of our regional ofﬁces: bill, noting it includes provisions that USA Headquarters & Manufacturing European Headquarters would help reverse the decline of milk Toray Membranes USA Inc. Toray Membrane Europe AG consumption in schools and improve Tel: 1 858 218 2360 Tel: +41 61 415 8710 [email protected] [email protected] MADE IN AMERICA the health of America’s children. [email protected] IDFA and NMPF note that almost all age groups consume less dairy than For more information please visit www.toraywater.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 16 CHEESE MARKET NEWS® — January 22, 2016 NEWS/BUSINESS

Prices mostly lower at latest GDT auction Blue Bell enters ﬁ fth phase of re-entry and

AUCKLAND, New Zealand — The Global • Cheddar: US$2,867 per metric announces return of furloughed employees Dairy Trade index fell 1.4 percent and ton FAS ($1.3005 per pound), down 3.4 average prices were mostly lower Tues- percent. BRENHAM, Texas — Blue Bell Cream- ful for their support during this time. day following the latest auction on GDT, • Lactose: US$579 per metric ton FAS eries this week began phase fi ve of its At the completion of this phase, Fonterra’s internet-based sales platform. ($0.2626 per pound), down 1.7 percent. market re-entry plan, expanding its ice the company says, all of its furloughed The average price achieved across all • Rennet casein: US$4,405 per met- cream distribution this month to areas employees will have returned to work. contracts and contract periods increased ric ton FAS ($1.9981 per pound), down of Tennessee, Alabama, Georgia, Ken- Blue Bell Creameries last year for anhydrous milkfat, up 2.4 percent to 7.8 percent. tucky, North Carolina, South Carolina, recalled all of its products and shut US$3,724 per metric ton FAS ($1.6892 • Skim milk powder: US$1,835 per Virginia and Florida. down production at all of its facilities per pound), and buttermilk powder, up metric ton FAS ($0.8324 per pound), “Due to the size of the area and after a Listeria outbreak that left 10 2.7 percent to US$1,620 per metric ton down 3.2 percent. the number of stores being serviced, people ill and three dead was linked FAS ($0.7348 per pound). • Whole milk powder: US$2,188 per we will need two weeks to deliver to to its ice cream. The company began to Other average prices and the percent metric ton FAS ($0.9925 per pound), all locations,” says Ricky Dickson, vice resume distribution in phases starting decline from earlier this month are as down 0.5 percent. president of sales and marketing, Blue last August. follows: The next trading event will be Bell. “We are excited to begin phase fi ve. “After we fi nish our market re-entry, • Butter: US$3,162 per metric ton FAS held Feb. 2. For more information, Our customers in these areas have been we will then focus on building inventory ($1.4343 per pound), down 5.9 percent. visit www.globaldairytrade.info. CMN patiently waiting, and we are very grate- and expanding our fl avor selection and product line-up,” Dickson says. “Also, we do have plans to add more cities to our sales territory, but at this time we do not have a specifi c date as to when that will take place.” The fl avors Blue Bell currently is producing include: Butter Crunch, Buttered Pecan, Coffee, Cookies ’n For dry-grated Parmesan, Cream, Dutch Chocolate, Homemade Vanilla, Natural Vanilla Bean, Pista- Romano, Asiago... chio Almond and The Great Divide. Twelve-pack Homemade Vanilla and no one does it better Homemade Vanilla/Dutch Chocolate cups also are available in stores. CMN Introducing than Bella Pak! Emmi acquires 100 7EDIDITWITH-ONDO6ECCHIO—our new percent of German product line of authentic Italian tasting hard grated cheeses. organic processor

Get consistent, LUCERNE, Switzerland — Emmi now ,ET"ELLA0AKDOITFORYOU owns 100 percent of Gläserne Molkerei, high-quality products, personalized service an organic milk processor in Northeast CHEESE CHEESE and inventory management to help you reach Germany that Emmi purchased a stake your sales goals! Choose your private label or in back in 2012. our Mondo Vecchio brand. Emmi is the largest producer of

NET WT. 8oz (227g) organic dairy products in Switzerland NET WT. 8oz (227g) and is carrying forward its involvement s1UICKTURNAROUND in this segment abroad, the company s"ATCHDRYERS says. The recent acquisition includes Offer your customers Gläserne Molkerei’s full product range. s#USTOMBLENDING authentic Italian taste in Emmi began collaborating with the most popular hard- s.EWANDSPECIALIZEDFORMULATIONS Gläserne Molkerei in 2012 after acquir- s-ULTIPLEPACKAGINGOPTIONS ing a minority stake in the company. It grated cheeses: built on this in 2014 when it increased s&INISHED PRODUCTPRICINGAVAILABLE its holding from 24 percent to 76 per- s0ARMESAN cent, before taking over the company s2OMANO Assorted pack sizes including 3-, 8- and 16-oz fully on Jan. 20. jars and canisters, 2.25-lb jars, 5-lb tubs, 25- and “Natural, sustainably manufactured s!SIAGO products are a major trend in the dairy 50-pound bag in box plus custom sizes! sPLUSDELICIOUSBLENDS business, which Emmi wants to take even better account of in the future,” says Urs Riedener, CEO, Emmi. “In Gläserne Molkerei we have a very #HOOSEYOURPRIVATELABELOROUR strong niche company that offers lots BRAND of potential for the future.” Founded in 2001, Gläserne Molkerei’s product range includes milk, butter, Call 920.735.4919 milk powder, cream, yogurt, cheese and Appleton, Wisconsin USA quark. With a workforce of around 100 employees and two sites in Münche- hofe (Brandenburg) and Dechow www.bellapak.com (Mecklenburg-West Pomerania), the company generates sales of just under EUR $100 million. The parties have agreed not to For more information please visit www.bellapak.com disclose the purchase price. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 17 NEWS/BUSINESS

Former dairy employee sentenced to 18 Cheese, dairy ads steady from prior week months in prison for tampering with milk WASHINGTON — The volume of earlier, AMS says, while 2-pound cheese conventional dairy advertisements blocks had a weighted average advertised JACKSON, Miss. — Alfred Thornhill farm. The contents of the caustic agents increased 1 percent last week over the price of $5.35, down from $5.81 one week of Sontag, Mississippi, was sentenced were confi rmed by a lab analysis con- prior week, with conventional cheese earlier and $7.88 one year ago. Tuesday by U.S. District Judge Daniel ducted at Mississippi State University. unchanged, says USDA’s Agricultural AMS says natural varieties of 8-ounce P. Jordan III to 18 months in federal According to evidence disclosed Marketing Service (AMS) in its latest cheese shreds last week had a weighted prison followed by one year of supervised during the guilty plea hearing, Thornhill weekly National Dairy Retail Report average advertised price of $2.51, up from release for tampering with a consumer confessed to USDA-Offi ce of Inspector released Jan. 15. $2.17 one week earlier but down from product, U.S. Attorney Gregory K. Davis General (OIG) special agents that he AMS says national conventional va- $2.54 one year earlier, while 1-pound announced this week. Thornhill also poisoned the milk because he was rieties of natural 8-ounce cheese blocks cheese shreds had a weighted average was ordered to pay restitution in the angry at the dairy farm owner and last week had a weighted average adver- advertised price of $3.13, down from $3.77 amount of $1,000. intended to ruin the milk in order to tised price of $2.35, up from $2.19 one one year earlier and $4.28 one year earlier. Thornhill was employed at a dairy fi nancially harm the dairy farmer. (See week earlier and $2.33 one year earlier. Meanwhile, national conventional farm near Crystal Springs, Mississippi, “Former Mississippi dairy employee Natural varieties of 1-pound cheese butter in 1-pound packs last week had when he poured chlorine, acid and pleads guilty to tampering with con- blocks last week had a weighted average a weighted average advertised price of bleach into a stainless steel container sumer product” in the Nov. 6, 2015, advertised price of $3.53, down from $3.57, up from $3.39 one year earlier of milk right after the milk had been issue of Cheese Market News.) CMN $3.92 one week earlier and $4.25 one year and $3.00 one year ago, AMS says. CMN collected from the cows March 28, 2014. The toxic chemicals were discovered in the milk by the farm’s owner just before the milk was to be picked up from the ADL, Gay Lea Foods dairy cooperatives announce alliance 6'02ɒ +$))0$16

SUMMERSIDE, Prince Edward Island — Amalgamated Dairies Ltd. (ADL) PENTAIR - YOUR PROCESS SOLUTION PROVIDER and Gay Lea Foods Cooperative Ltd. recently announced the launch of the Cooperative Dairy Alliance (CDA) to FROM INGREDIENTS TO THE FINISHED PRODUCT strengthen cooperation between the two Canadian dairy co-ops. ADL, which represents Prince Ed- ward Island dairy farmers, serves the Atlantic provinces and specializes in cheese and condensed milk. Gay Lea Foods, the largest dairy co-op in On- tario and the second largest in Canada, specializes in butter, cultured products and whipped cream. The alliance seeks to strengthen dairy cooperative leadership in the Canadian dairy industry by growing the market for Canadian milk and building on the current variety of value-added dairy products offered by the two cooperatives. ADL and Gay Lea Foods say they share a commitment to the principles of cooperation among cooperatives, Whatever challenge you face, be it automating your system, expanding, sharing of training and education with modernizing or installing completely new product lines, Pentair has the members, and concern for community. valves, components and related solutions for your system. The two cooperatives will work collectively by sharing processes and collabo- '$,5<352&(666<67(06 PRODUCTS & SUPPORT rating on market distribution, delegate and leadership training, research and ɒ +767RU3DVWHXUL]HG6\VWHPV ɒ Südmo’s 365it Complete PMO Mix Proof Valves development, and procurement. ɒ 5DZ0LON5HFHSWLRQ - Including Cheese Curd & Tank Outlet Robust ɒ Single Seat Valves - including Long Stroke “The nature of this new relationship ɒ 7DQNWR)LOOLQJ/LQHV ɒ $VHSWLF6DPSOLQJ ɒ Flow Diversion Device with the IntelliTop 2.0 will allow each respective cooperative to ɒ %DWFK6\VWHPV ɒ Secure Aseptic Process Valve - P3 diaphragm maintain their independence while at ɒ 9DW0LON3URFHVVLQJ ɒ Butterfly Valves for Powder the same time leveraging the strengths, ɒ :KH\3URFHVVLQJ ɒ Quality Control Equipment assets and resources of the combined ɒ Valve Manifolds ɒ &XVWRPL]HG6HUYLFH7UDLQLQJ 0DLQWHQDQFH3URJUDPV business to work toward a collective goal ɒ Product Recovery Systems ɒ 2YHUDOO3ODQW3HUIRUPDQFH5HYLHZ ɒ 6SDUH3DUWV7RROV 'RFXPHQWDWLRQ3ODQQLQJ to grow and sustain a strong, dynamic ɒ 7HFKQLFDO3KRQH6XSSRUWGD\V\HDU and innovative dairy industry for the beneﬁ t of their members,” says Garnet 262.725.9026 Schellen, president, ADL. 61$,1)2#3(17$,5&20 “We look forward to advancing one )22'$1'%(9(5$*(3(17$,5&20 dairy voice, through the alliance, with our cooperative partner to ensure growth and prosperity of the Canadian dairy industry,” says Michael Barrett, president and CEO, Gay Lea Foods. CMN For more information please visit www.foodandbeverage.pentair.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 18 CHEESE MARKET NEWS® — January 22, 2016 NEWS/BUSINESS

Butter sculpture unveiled

Photo courtesy of the Pennsylvania Farm Show HARRISBURG, Pa. — Pennsylvania Agriculture Secretary Russell Redding (center) joins butter sculptors Jim Victor and Marie Pelton of Conshohock- en, Pennsylvania, along with state dairy royalty and others to unveil the 2016 Pennsylvania Farm Show Butter Sculpture Jan. 7 in Harrisburg, Pennsylvania. The sculpture, sponsored by Mid-Atlantic Dairy Association and Pennsylvania Dairy Promotion Program, pays tribute to the state’s agriculture industry and the 100th Pennsylvania Farm Show, which ran Jan. 9-16. It depicts the many commodities grown and produced within Pennsylvania while capturing a show enjoyed by all ages: an FFA member exhibiting her dairy cow, a 4-H member with his baby chicks, a couple showing off their blue ribbon apples and pies, and a quilt and spinning wheel. At the close of the show the butter, donated by Land O’Lakes in Carlisle, Pennsylvania, was given to a Juniata County dairy farm where it is being put through a methane digester and converted into renewable energy. CMN

Study reports dairy’s impact on Va. economy CHARLOTTESVILLE, Va. — Accord- monwealth last year and employed ing to a recent study by the Weldon 7,975 people. Cooper Center for Public Service at The study, “The Economic Contri- the University of Virginia, Virginia’s bution of the Dairy Industry in Vir- dairy industry accounted for $2.3 bil- ginia,” was conducted for the Virginia lion in economic output in the com- State Dairymen’s Association. According to the Virginia Farm For more information please visit www.hadencustance.com Bureau, Virginia’s dairy industry includes dairy farming, milk production, and the processing of fluid and Innovation, Dedication, and condensed milk and products such as cheese, butter and ice cream. Integrity Every Step of the Way! The Virginia Farm Bureau says milk is Virginia’s third-ranked agri- Our winning combination of experience, technology, and state-of-the-art cultural commodity in terms of cash equipment will take your business to a higher level in the domestic or receipts, and the state’s dairy sector international marketplace. is ranked 22nd nationwide in terms • Over 30 Years of Experience • Value-Added Services of cash receipts. • Efﬁcient and Cost Effective “This study of dairy’s economic impact illustrates just how valuable MSS Equipment & Services: dairy farms are to the local economies • Membranes (RO, UF, NF, MF) • Fabrication in Virginia,” says Tony Banks, com- • Engineering • Pilot Testing • Field Installation modity marketing specialist, Virginia • Project Management • Membrane Testing • Replacement Parts Farm Bureau Federation. • Process Design • Feasibility Studies • Troubleshooting • Automation • Consulting • Technical Seminars The study also says, “Virginia’s • Systems Integration • Comprehensive Plant Surveys dairy sector has undergone profound • Control Upgrades change and restructuring in recent decades. … Milk cow inventories are now roughly half of what they were in 1971, but increased farm economies of scale, improved cattle breeding, health and nutrition and increased utilization of capital and advanced technology P. O. Box 998 • 1430 Second Street North • Wisconsin Rapids, WI 54495 have doubled milk productivity per (715) 421-2333 • Fax (715) 423-6181 cow. As a result, there has been Email: [email protected] • Web: www.mssincorporated.com relatively little overall change in Vir- For more information please visit www.mssincorporated.com ginia milk productivity levels.” CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 19 NEWS/BUSINESS

PRICES eligible to be traded at the CME; Grade WOW Logistics offering dairy scholarship A is now the only NDM item on the spot Continued from page 1 call. (See “CME: Extra Grade nonfat APPLETON, Wis. — WOW Logistics To be eligible for the scholarship, stu- dry milk no longer trading on spot is accepting applications for its $1,000 dents must meet the following criteria: Grade AA certifi cate, sellers can provide call beginning Jan. 27” in the Jan. 17, dairy science scholarship. To be eligible, • Currently enrolled at the Univer- a Certifi cate of Analysis (COA) as an 2014, issue of Cheese Market News.) students must attend the University of sity of Wisconsin-Madison; acceptable document for deliverable “The changes to the CME spot NDM Wisconsin-Madison and seek a degree • Enrolled in a program with a dairy loads of butter on the spot market. market were also a much-needed update with a dairy emphasis. emphasis such as dairy science, food sci- Butter sold with a COA will continue from the old specifi cations,” McCully Created in 2010, the WOW Logistics ence, or biological systems engineering, to meet the grading standards of a Grade says. “The results speak for themselves. Dairy Science Scholarship is awarded preferably with a dairy manufacturing AA certifi cate, according to CME, which The CME NDM spot market has gone annually as a means to encourage and emphasis; says the change will allow more eligible from virtually no trading to now being promote careers within the dairy manu- • Sophomore, junior, or senior level (if loads of butter to be transacted on the the primary indicator of NDM cash facturing industry. senior, must attend school in Fall); and spot market. prices in the United States. Further- Applications must be completed and • In good academic standing. The change for butter at the CME more, the increase in trading volume returned to WOW Logistics by March For more information, contact Randy was welcomed by the American But- has allowed companies to use that 29. The winning applicant will be an- F. Radtke, vice president, marketing, WOW ter Institute (ABI), which worked price in commercial transactions just nounced April 1 and invited to accept Logistics, at 920-830-4804 or via email at closely with CME to recraft the rules. like how the industry can use CME spot the award at the International Cheese [email protected]. Applications Irv Holmes, president, ABI, says the prices to value cheese and butter.” CMN Technology Expo April 13 in Milwaukee. can be found at wowlogistics.com. CMN institute’s membership proposed this change based on member feedback and discussions across the industry, including collaborative efforts between CME and ABI. ABI created a task force in 2015 to gain industry agreement and lead its efforts toward ending the current CME rule that sellers must supply a USDA certifi cate in order to sell butter on the CME spot call, Holmes notes. He says there are several benefi ts of eliminating the grade certifi cate requirement, including added liquidity to the cash spot session, which enhances real price discovery, and a reduction in the cost of selling butter on the CME by eliminating the requirement of a grader. It also recognizes the fact that the vast majority of salt bulk butter sales occur with a COA and not a grading certifi cate, Holmes adds. According to Holmes, grading requirements have been burdensome for some market participants, leading to less butter offered on the CME. “This evolution of document requirements moves the butter industry forward and reduces unnecessary costs,” he says. “It’s a win-win for buyers and sellers, and in an era of increasing price volatility, this change will aid in the effi cient marketing of butter.” Dairy market analysts say the change was necessary and is supported by the industry. “As a matter of practice, companies do not routinely grade butter. Requiring grading was a carry-over from the delivered butter futures contract,” Dorland says. “As a result, this outdated aspect of the rule constrained tradable butter to a very small subset of butter.” Plourd says the rule change brings better alignment between the CME delivery process and industry practice. “The move should facilitate liquidity, which we see as a positive,” he says. Dunn says that if the change works, it will be a positive move. “The butter market was performing oddly last year and, in my opinion, not consistently with butter supply and demand conditions,” he says. CME also made changes to nonfat dry milk (NDM) requirements at the exchange two years ago. As of Jan. 27, 2014, Extra Grade NDM was no longer For more information please visit www.greatlakescheese.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 20 CHEESE MARKET NEWS® — January 22, 2016 NEWS/BUSINESS

The analysis is part of USDEC’s ongo- “There will be growth,” says Ross USDEC ing strategic planning that it conducts Christieson, senior vice president of Continued from page 1 “We are encouraged to with Dairy Management Inc., its primary market research and analysis, USDEC, see that, despite the funder through the dairy checkoff. The who oversaw the report. “The United strength than the past decade and with report also is a useful supplement to States is still well-positioned to take increased international competition, recent prolonged USDEC’s continual assessments of advantage of this growth, but our com- especially from the European Union soft export market, current market conditions, the orga- petitors are also well-positioned. We (EU). Even with those challenges, nization notes. need to continue to improve what we U.S. dairy exporters are positioned to long-term global dairy In its January Global Dairy Market do with product, customer service, mar- compete for increased export volumes demand fundamentals Outlook, USDEC forecast it may take keting and supply chain effi ciencies.” and global market share in key product are still in place.” until 2017 for global dairy markets In 2009, the Innovation Center for sectors, particularly cheese. to fully recover from the current soft U.S. Dairy released its “Globalization “We are encouraged to see that, dairy cycle. Report,” an infl uential strategic analysis despite the recent prolonged soft Tom Suber The new report, however, takes a by the management consulting fi rm export market, long-term global dairy U.S. DAIRY EXPORT COUNCIL longer-range view to 2020 to deter- Bain & Co. The report, updated in a 2011 demand fundamentals are still in place mine how U.S. dairy exports can take “refresh,” says global demand for dairy that will again pressure available milk advantage of the positive upward trends would exceed the ability of traditional supplies,” says Tom Suber, president, U.S. suppliers. Yet with a resurgent EU existing since 2003 when growth in suppliers to meet the need. It concluded USDEC. “This should bring both higher industry, U.S. exporters will need to up global dairy demand started pinching that the U.S. dairy industry was well- prices and a resumed export upside for their game.” global supply growth. positioned during the early years of the upcoming decade to meet a larger-than- historical supply/demand gap. ENTRY DEADLINE: FEBRUARY 5, 2016 Part of the new USDEC report com- pares what was forecast in the previous two reports with what actually happened. It concludes dairy exports grew more than forecast in the original reports, with total global exports actually increasing 30 percent more than forecast through 2013, with U.S. dairy exports growing 50 percent more than forecast. Looking ahead, the new USDEC report identifies several multi-year market trends: • Despite the currently tough market, prospects are positive for global growth. • Growth will be driven by economic and population dynamics in developing countries. • The U.S. dairy industry remains positioned to build share in global dairy markets. • The U.S. dairy industry will be particularly well-positioned to capture growth in cheese, skim milk powder and whey, with EU suppliers providing the toughest competition. • Cheese presents the most signifi - cant growth opportunity for the U.S. dairy industry. USDEC says other noteworthy data points include: • On a liquid milk equivalent (LME) basis, total global dairy trade grew 5.4 percent annually from 2007-2014. • From 2014-2020, total global dairy trade is forecast to grow 3.7 percent annually. • From 2007-2014, global cheese exports grew 6.2 percent annually. • From 2014-2020, global cheese worldchampioncheese.org exports are forecast to grow 3.2 percent annually. • Developing countries imported more cheese than developed countries ENTER THE CONTEST in 2014, a trend likely to continue, US- For more than 50 years, the world’s foremost experts DEC says. have selected the finest cheeses in dozens of categories. The report can be downloaded immediately by USDEC members at usdec. This unflinching technical evaluation now extends to org with a member log-in. Non-members butters and yogurt. Follow the global competition can request access to the report at cheesemakers dream of winning. www.usdec.org/research-and-data/ research-reports/research-reports/ @CheeseContest market-research-reports/2020-global- demand-forecast-for-us-dairy-exports, with USDEC reviewing non-member requests on a case-by-case basis. CMN For more information please visit www.worldchampioncheese.org © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 21 NEWS/BUSINESS

Cheesemaker Cecylia Szewczyk combines art, science, passion to hone her craft By Alyssa Mitchell reduced amounts of anti-caking agents planned to purchase,” Szewczyk says. spring 2015. added to them, which brings a more “As there are big differences between In October 2015, Guggisberg Cheese MADISON, Wis. — When Cecylia natural end product to the customer American and French cheesemaking hired Szewczyk permanently as R&D Szewczyk received a call from a friend as this technique is based on a natural technologies, we had to make sure the manager. the evening of March 19, 2015, she had fermentation process,” she says. pilot line could be modifi ed and adjusted Szewczyk says a championship win no idea her life was about to change in “It gives the consumer a healthier to Guggisberg’s current cheese technol- “really gives you wind in your wings. a most exciting way. product and the producer a more ef- ogy,” she continues. “I was always more Cheese was always my passion, but I In a matter of seconds, Szewczyk, fi cient process,” she adds. technical-minded, and this project gave had never entered into a contest.” research and development manager at Guggisberg Cheese was one of the me a great opportunity to learn.” She notes that the marketing ex- Guggisberg Cheese, Sugarcreek, Ohio, fi rst companies Szewczyk visited when Szewczyk left CSK in December 2013 posure from the award has helped to learned that a 200-pound Swiss wheel she moved to the United States, she says. and participated in the joint project generate additional business for Gug- she led a team to create had just been She notes that at the time, there between Guggisberg Cheese and Chalon gisberg to offset the costs of the new named Grand Champion out of 1,892 were plans for an investment in a new, Megard as an equipment trainee test- production line. entries in the 2015 U.S. Championship French production line and production ing the pilot line and delivering data, “With the planned production scale-up Cheese Contest. scale-up at Guggisberg Cheese. beginning in 2014 and lasting 22 months. and whole investment going on, (the win) “When the results were announced, I “A great project opened up to test the Little did she know that a cheese made it almost certain we will get the extra wasn’t there because we never thought pilot line that had just been installed she created during that time would be business we need to pay it off,” she says. we would stand a chance,” Szewczyk that would match the line the company named the best in the United States in Turn to SZEWCZYK, page 22 a says. “With this cheese, we had just started working on a pilot line, and the 200-pound wheel that won was one of the fi rst wheels made on this line.” Szewczyk’s friends at Marieke Gouda/Holland’s Family Cheese — a former Grand Champion in the same We do more than contest in 2013 — called to give her the great news. “I could not believe it — I was in tears,” Szewczyk says. Szewczyk notes the idea behind the just move loads winning cheese was to come back to the roots of making a traditional Swiss Em- mental wheel that was aged naturally without foil but coated with a special blend of polymers that allows the cheese to release moisture and gasses during aging, which she says is essential in a WOW’s Transportation Program bbringsrings unmatcunmatchedhed proper aging process. “It was a young, cheese, too,” she valuevalue tthrough:hrough: adds. “Typically, Emmental is aged six months, but this wheel was only three months old — but the fl avor turned out SkilledSkilled stastaffff wiwithth decades decades o fof wonderful!” sshipper-sidehipper-side experience – Clearly, the judges agreed. Szewczyk, who is Polish, earned an we knowknow youryour cchallengeshallenges engineering degree in food technology and master’s degree in food biotech- PPowerfulowerful transtransportationportation nology at the University of Warmia and Mazury in Olsztyn, Poland. At her gradu- management tectechnologyhnology ation ceremony, she was approached to streamstreamlineline datadata by a Dutch cheese culture producer, CSK Food Enrichment, and offered a technologist position on their team. In-houseIn-house engineers to ddriverive “I started traveling to different cost out ooff yyourour supplysupply chaichainn cheese companies in Poland, the Neth- erlands, Slovakia, Czech Republic and FSMAFSMA and ffoodood sasafetyfety Germany making cheeses with CSK cultures,” she says. expertiseexpertise to protect Szewczyk continued this work for yyourour productproduct six years before she was promoted to a sales manager position in 2012 and sent to Madison, Wisconsin, where she began introducing CSK cultures to the U.S. cheese market in Wisconsin and other states. Szewczyk also worked on a patent during this time, which was published in 2015, to strengthen the structure of cheese naturally for it to be sliced, 800-236-3565800-236-3565 wowlogistics.com shredded or grated more effi ciently. “These cheeses demonstrate much stronger and cohesive structure so slices can be packed and stored without any paper or foil interlayers, and shreds or grated cheese packaging can have For more information please visit www.wowlogistics.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 22 CHEESE MARKET NEWS® — January 22, 2016 NEWS/BUSINESS

SZEWCZYK she says. Szewczyk adds she thinks cheese Continued from page 21 is deﬁ nitely the most challenging of all dairy products, but it also can be Szewczyk notes the most chal- a beautiful product if it’s created with lenging thing about cheesemaking is passion coupled with a sufﬁ cient level the fact that one not only has to have of knowledge and experience. knowledge about the biological, chemi- “It’s a combination of art and sci- cal and physical processes happening ence,” she says. during the cheesemaking process, but Szewczyk says she hopes to continue also years and years of experience as making award-winning cheeses in the every plant and every line will yield a future. different product. “I have a lot of knowledge of different “A cheesemaker has to have a deep technologies that I want to introduce understanding of a recipe and be able to cheesemaking,” she says. “Right now to break it down to its core in order to I’m working on developing a rindless re-create it in changing circumstances,” Gruyere. I just love experimenting.” CMN

Photo courtesy of Cecylia Szewczyk A HOLE-IN-ONE — Cecylia Szewczyk, research and development manager at Guggisberg Cheese, Sugarcreek, Ohio, proudly stands next to an award-winning Swiss wheel she helped to create. The wheel was named Grand Champion out of 1,892 entries in the 2015 U.S. Championship Cheese Contest.

Müller completes acquisition of Dairy Crest

FISCHACH, Germany — Germany- acquisition includes Dairy Crest’s based Theo Müller Group has confi rmed processing, trading and distribution it completed the acquisition of British activities related to fl uid milk, fl avored dairy company Dairy Crest Dec. 26. milk, packaged cream and bulk com- The acquisition brings Müller Wiseman modity ingredients. It includes four Dairies and Dairy Crest’s dairy opera- of Dairy Crest’s facilities along with tions together to create a new company, approximately 70 milk depots, em- Müller Milk & Ingredients, the largest ploying approximately 3,500 people. milk supplier and distributor in the The new Müller Milk & Ingredients United Kingdom. business will employ more than 8,000 Müller fi rst announced its inten- people and process 25 percent of Great tion to acquire Dairy Crest’s dairy Britain’s milk production, with 2,000 For more information please visit www.epiplastics.com operations in November 2014. The dairy farmers contracted to supply the business. The UK Competition and Markets Authority (CMA) approved the acquisition Oct. 19, 2015, following an agreement that Müller would process some milk for Medina Dairy at its Severnside facility to ensure competition in certain regions. “With this transaction now con- ProActive Solutions USA cluded, we have the opportunity, can maximize your profits by providing you with together with our colleagues, custom- the best possible sanitation programs at the most ers, farmers and suppliers, to build on reasonable cost. our progress in the UK and create an The quality of your sanitation program isn’t exciting new future for our dairy busi- measured in dollars. You measure it in product ness,” says Ronald Kers, CEO, Theo quality, down time, environmental concerns Müller Group. and labor costs. The company also has announced ¦ Sanitation Programs ¦ Food Ingredients it is renaming its Müller Dairy yogurt ¦ Employee Training ¦ Industrial Chemicals and chilled desserts business as Müller ¦ Inventory Control and ¦ Dispensing and Yogurt & Desserts. Service Reporting Application Equipment “Our branded and private label ¦ Program Audits ¦ Janitorial and Shipping Supplies yogurt and desserts business continues to develop strongly at our production sites in Market Drayton, Minsterley and Telford,” says Bergen Merey, managing director, Müller UK & Ire- land Group. “We’ve got great plans for 301 Bridge Street | Green Bay, WI 54303 | (800) 279-7761 | Fax (920) 437-4006 2016, and it makes sense to rename www.proactivesolutionsusa.com the business to refl ect the products which we are proud to make.” CMN For more information please visit www.proactivesolutionsusa.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 23 NEWS/BUSINESS

New IDF/ISO standard helps assess quality of starter cultures, fermented milk products BRUSSELS, Belgium — A new joint Quantifi cation of LAB is important in Casani. “Furthermore, quantifi cation the equivalence of testing results, standard that provides a method for the assessing the quality of starter cultures, of the fraction of active cells per total whereas the availability of these quantifi cation of lactic acid bacteria probiotics and fermented milk products, cells is a key feature of fl ow cytometry. well-respected joint standards also (LAB) by fl ow cytometry in fermented IDF says. Examination of LAB in these This is of special relevance for certain limits the required in-house validation products, starter cultures and probiot- products can be carried out following applications, such as optimization of efforts of the instrument users,” van ics used in dairy products recently was different methods, and plate count production processes and stability as- den Bijgaart says. released by the International Dairy Fed- techniques are the most traditional sessment during shelf life.” An international collaborative study eration and International Organization and widely-used. Newer techniques Harrie van den Bijgaart, chair of of ISO 19344 | IDF 232 was conducted for Standardization (IDF/ISO). include fl ow cytometry, which is able the IDF methods standards steering to determine precise fi gures for the to determine the proportion of active group and the ISO technical committee quantifi cation of lactic acid bacteria cells and/or total units. on milk and milk products, says joint and probiotic strains by fl ow cytometry FDA consulting “Advantages of the use of fl ow cy- standards such as this one help to avoid in starter cultures, probiotics and fer- fi rm introduces tometry include low variation, reduc- duplication of work and ensure optimal mented milk products, which validated tion of testing time, differentiation and harmonized procedures in analysis that the method is fi t for this purpose. compliance between active and total cells and the and sampling of milk and milk products The report is published in the Bulletin monitor to assist possibility of high-throughput analysis,” around the world. of the IDF No. 478/2015. For more in- with new rules says IDF/ISO Project Leader Sandra “They also provide safeguards to formation, visit www.fi l-idf.org. CMN

HAMPTON, Va. — To assist the food industry in complying with new requirements recently fi nalized by FDA, the agency’s consulting fi rm Registrar Corp. has created the FDA Compliance Monitor. Users can submit the facility they would like to monitor and the FDA Compliance Monitor will reveal any FDA import alerts, warning letters, import refusals or inspec- tion classifi cations related to the facility. Printable reports allow users to document the compliance of their monitored facilities per FDA’s requirements. FDA recently fi nalized two new rules that require food facilities and importers of food and beverages to monitor and document the compliance status of each supplier, “including FDA warning letters or import alerts relating to the safety of food and other FDA compliance actions.” The two new rules, the Preventive Controls and Foreign Sup- plier Verifi cation Program (FSVP) rules, are part of FDA’s implementation of the Food Safety Modernization Act (FSMA). Importers who wish to participate in FDA’s Voluntary Qualifi ed Importer Program (VQIP) also must monitor Good seal. Perfect seal. their suppliers, as VQIP importers may not import any food subject to an FDA import alert or Class I recall. FDA notes that monitoring suppliers can be a time-consuming process. In order to monitor supplier compliance using FDA’s databases, a user would need to search each individual database for each supplier every time the user Repak horizontal form-fill-seal packaging wanted to purchase from them. The FDA machines from Reiser offer the best sealing Compliance Monitor makes monitoring integrity in the industry. Only Repak machines quick and easy by aggregating and or- are constructed with two 4-point lifting stations, ganizing supplier data into one simple generating up to five metric tons of closing compliance dashboard, FDA says. Data pressure for uniform forming and reliable sealing. within the monitor is consistently updated, and users are emailed anytime a No matter how complicated your package, Repak change occurs in the compliance status will produce it perfectly. For more information, of a company they are monitoring. contact Reiser today. New users can sign up for a free 60- day trial. Free trial users can monitor an unlimited number of companies for FDA compliance. For those who wish to con- www.reiser.com tinue monitoring after the trial, the cost Reiser is $1.99 a month per monitored facility. Canton, MA • (781) 821-1290 For more information, call 757- Reiser Canada Burlington, ON • (905) 631-6611 224-0177, email monitor@registrar 2014 corp.com, or visit www.registrar corp.com/livehelp. CMN For more information please visit www.reiser.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 24 CHEESE MARKET NEWS® — January 22, 2016 EVENTS

CDR, UW-Madison offer Cheese Technology, Buttermakers courses FarmFirst Dairy

MADISON, Wis. — The Wisconsin algebra and general chemistry. are designed to illustrate and correct Cooperative fourth Center for Dairy Research (CDR) has Completion of this course will give diffi culties in manufacture before they annual member announced its Cheese Technology students six months of credit toward occur. Ideal industry practices will be short course will be March 14-18 and the apprenticeship requirement for highlighted. meeting to be its Buttermakers short course will the state cheesemaker’s license. For more information on the Feb. 12-13 be March 22-24. Both courses will CDR and the University of Wiscon- Cheese Technology short course, be held at Babcock Hall in Madison, sin Department of Food Science invite visit https://www.cdr.wisc.edu/short- MADISON, Wis. — FarmFirst Dairy Wisconsin. all dairy food manufacturers to attend courses/cheese_tech_16, call 608- Cooperative’s fourth annual meet- According to CDR, the Cheese the Buttermakers short course. 263-1672 or email conference@cals. ing will be Feb. 12-13 at the Stoney Technology short course covers chee- According to CDR, the hands-on wisc.edu. Creek Hotel and Conference Center semaking production principles and workshop is designed to serve as an For more information on the But- in Onalaska, Wisconsin. The theme is technology and is intended for ap- introduction to buttermaking. The termakers short course, visit https:// “We are FarmFirst,” which the com- prentice cheesemakers with at least course will cover the production of www.cdr.wisc.edu/shortcourses/but- pany says celebrates the successful 12 months of experience or students quality butter with an emphasis on termakers16, or contact Marianne beginnings of the cooperative since its with a basic science background. fl avor, composition and shelf life. Smukowski, CDR, at 608-265-6346 or merger while showcasing the dynamic Students should have experience in Manufacturing and laboratory sessions email [email protected]. CMN organization and people the cooperative represents and works with. John Newton from the National Milk Producers Federation will share insight regarding the current status of dairy policy, price and economics. Dairy farmers interested in attending Your Newton’s presentation should RSVP by calling 608-244-4250, extension 309. Top sponsors of the cooperative’s One Stop annual meeting will be at the meeting’s tradeshow. The annual silent Cheese to Please auction will be on display and avail- Cheese able for bids following the Producer & Cellars to Discovery Workshops. Funds raised Store It In during the silent auction go toward Ask Us About Your Aged Source! funding youth education opportuni- Cheese Needs or Customizing ties, such as scholarships and dairy an Aging Program for You. We buy and sell the world’s finest. camp registrations. For more information, visit Northern Wisconsin Produce is your full-source www.farmfirstdairycooperative. Wisconsin cheese provider. We assemble LTL com/annualmeeting2016. CMN or truckloads out of our inventory, saving you time and money. Line up … line up Specializing in Aged Wisconsin 40-lb. Blocks, Jan. 24-27, 2016: International Retail and Foodservice as well as Bandage Styles: Dairy Food Association Dairy Forum Mammoths, Cheddar, Daisies, Horns, Midgets and Gems 2016, Phoenix. Website: http://www. idfa.org/forms/meeting/Microsite/ • Your Direct Source for Award-Winning Pine River Dairy_Forum_2016. Cold Pack Cheese Food Jan. 28-Feb. 5, 2015: Cheese 1: • Cheese Makers: If you have Cheese to Sell, Fundamentals of Artisan Cheesemak- Please Call Us Today! ing at Sterling College, Craftsbury, Vt. • Freezer, Cold and Dry Storage Available Website: http://www.jasperhillfarm. • Conversion/Cut &Wrap com/classes/2015/11/17/cheese-1-fun- • Custom Manufacturing/Packaging Capabilities damentals-of-artisan-cheesemaking. • Kosher Jan. 31-Feb. 2, 2016: National • Organic Mastitis Council (NMC) annual meet- • Private Label ing, Glendale, Arizona. Website: http:// meeting.nmconline.org. Feb. 4-5, 2016: Wisconsin Depart- ment of Agriculture, Trade and Con- sumer Protection (DATCP) and Dane County Extension “Thinking of Tran- sitioning to Organic?”, Madison, Wis. Contact: Theresa Feiner at 608-224-5140, email [email protected], or Angie Sullivan at 608-224-5095, email Angie. Jim, Joan, David, Steven [email protected]. Website: http:// and Peter — “The Lindemann’s” counties.uwex.edu/dane/?p=6125. Feb. 5, 2016: Wisconsin Specialty Cheese Institute meeting, Wisconsin Dells, Wisconsin. Contact Kathy Brown NORTHERN WISCONSIN PRODUCE at (262) 740-2180, email: Kathy@ CHEESE DIVISION planningoptionsinc.com. Website: http:// P.O. Box 126 • Manitowoc, Wisconsin 54221-0126 • (920) 684-4461 • Fax: (920) 684-4471 • [email protected] www.wispecialtycheese.org/templates/ events-detail.tpl.php?WSCI-Membership-

For more information please email [email protected] Continued on page 25 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 25 EVENTS

Vermont Cheese Council offers cultures Line up … line up …line up … line up … workshop Feb. 12 in White River Junction Continued from page 24 [email protected]. Feb. 16-18, 2016: Cornell Univer- STOWE, Vt. — The Vermont understanding of the role of cultures Meeting-and-Annual-Program-Chula- sity Preventative Controls Qualifi ed Cheese Council will offer its Cheese in the development of cheese fl avors, Vista-Resort-WI-Dells-24. Individual Training, Ithaca, N.Y. Cultures Workshop Feb. 12 at Pro- textures, aroma and rind throughout Feb. 10-12, 2016: FirstSource Contact: Kim Bukowski, 607-254-3313. visions International Ltd. in White the aging process. Events Deli&Cheese 1on1, Hilton Website: http://dairyextension.food- River Junction, Vermont. Dave “Attendees should leave the work- Head Island, S.C. Website: www.Deli- science.cornell.edu/content/qualifi ed- Potter of Dairy Connection Inc., shop with enhanced skills in working Cheese1on1.com. individual-training. Madison, Wisconsin, and Margaret with cultures to create distinctive Feb. 10-12, 2016: Utah State Feb. 17-18, 2016: 18th Annual Peters-Morris of Glengarry Fine cheeses,” the organization says. University Basic Cheesemaking Dairy Ingredients Symposium “Emerg- Cheese, Lancaster, Ontario, Canada, For more information, visit http:// Short Course, Logan, Utah. Contact: ing Markets, Technologies and will be the guests. www.vtcheese.com/event/cheese- Kim Rasmussen, program coordinator, Products Using Milk and Dairy In- According to Vermont Cheese Coun- cultures-workshop/ or email info@ BUILD Dairy, Western Dairy Center, gredients,” Shell Beach, Calif. Website: cil, the workshop will provide a greater vtcheese.com. CMN 435-797-2106, email: kimberly.rasmus- http://www.dptc.calpoly.edu/content/ [email protected]. short_courses. CWCBA announces annual spring meeting, Feb. 12, 2016: Vermont Cheese Feb. 21-24, 2016: International Council Cheese Cultures Workshop, Dairy Foods Association Internation- banquet to be Feb. 16 in Marshfi eld, Wis. White River Junction, Vt. Email: info@ al Sweetener Colloquium, Aventura, MARSHFIELD, Wis. — The Central 2017 meeting date; Wisconsin Center vtcheese.com. Website: http://www. Fla. Website: http://www.idfa.org/forms/ Wisconsin Cheesemakers and But- for Dairy Research (CDR) updates; vtcheese.com/event/cheese-cultures- meeting/Microsite/ISC_2016,1. termakers Association (CWCBA) has Wisconsin Cheese Makers Association workshop/. Feb. 21-25, 2016: Texas A&M announced its annual business meeting (WCMA) news; and WCMA hunger task Feb. 12-13, 2016: FarmFirst Dairy University System Fermentation and and banquet will be Feb. 16 at Holm’s force opportunity information. Cooperative fourth annual member Separation for the Food & Drug Indus- RiverEdge Golf Course in Marshfi eld, Social time will be from 5-6:30 p.m. meeting, Onalaska, Wis. Website: www. tries: Principles, Process, Recovery Wisconsin. with a banquet meal at 6:30 p.m. John farmfi rstdairycooperative.com/annual- and Product Short Course, College The meeting agenda includes a Umhoefer, executive director, WCMA, meeting2016. Station, Texas. Contact: YongJae Lee, financial report; scholarship fund will speak after the meal. Feb. 16, 2016: Central Wisconsin program head, separation sciences, update; 2015 golf outing report (the For more information, email Jim Mild- Cheesemakers and Buttermakers Food Protein R&D Center, 979.845.2758, 2016 date is Sept. 14); cheese contest; brand, secretary and treasurer, CWCBA, Association annual business meeting email: [email protected]. election of officers; setting of the at [email protected]. CMN and banquet, Marshfi eld, Wis. Email: Continued on page 26 a

Together, we can optimize the performance of your sanitary membrane application.

Serving Up Fresh Ideas Since 1949

Experts in Dairy Markets Your Single Source for Obtaining a Comprehensive s #OMPREHENSIVE5NDERSTANDINGOF Selection of Dairy Products -ARKET4RENDS 0RODUCT3OURCES 0RICE&LUCTUATIONSAND6OLATILE s &LUID-ILK 'OVERNMENT2EGULATIONS s "UTTER s &EDERAL/RDER0OOLING s #HEESE s 2AW-ILK5&2/ s &ORWARD#ONTRACT0RICING Parker offers global support to end-users On-going membrane technology provides s #REAM and OEM’s in the design, delivery and value-added solutions in dairy separation s )NGREDIENT#OST-ANAGEMENT development of high-performance sanitary applications: s .ONFAT$RY-ILK membrane products. Including the following s ,OGISTICS-ANAGEMENT s 7HEY0OWDER configurations & types: ä Leader in Microfiltration - Portfolio of leading products in whey fat removal & äReverse Osmosis protein casein separations in milk äNanofiltration ä Crease Protector Technology (CPT) äUltrafiltration Sanitary design to reduce bacteria äMicrofiltration ä Power Saver Spiral (PSS) - Increases crossflow and minimizes energy costs Available in the diameters shown below: ä3.8” (97mm) ä8.0” (203mm) For questions, please contact: ä4.3” (129mm) ä8.3” (210mm) Ron Tuckner - Market Sales Manager ä6.3” (161mm) ä10.0” (249mm) [email protected]

FIND OUT MORE! www.parker.com/sanitarymembranes Parker domnick hunter Process Filtration - N.A. | 2340 Eastman Avenue | Oxnard, CA 93030 | 877 784 2234 [email protected] T.C. Jacoby & Co. Products manufactured in the U.S.A. 1716 Hidden Creek Court St. Louis, MO 63131 314/821-4456 1-800-877-9556 Fax: 314/821-3251 www.jacoby.com Contact Ted C. Jacoby III

For more information please visit www.parker.com/sanitarymembranes For more information please visit www.jacoby.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 26 CHEESE MARKET NEWS® — January 22, 2016 EVENTS

Line up … line up …line up … line up … 2016 World Championship Cheese Contest Continued from page 25 Opus Caseus Cheese in Paris: An Best of Show to be determined March 9 Insider’s Tour, Paris. Contact: Susan MADISON, Wis. — The Wisconsin complimentary celebrity chef appetiz- Website: http://foodprotein.tamu.edu/ Sturman at 617-505-62356, email: sstur- Cheese Makers Association (WCMA) ers, cheese samples and a cash bar. separations/scfermentation.php. [email protected]. will name the 2016 World Champion Doors open at 6:30 p.m., with the cham- Feb. 23-24, 2016: Center for March 1-3, 2016: Washington State Cheese March 9 at the Monona Ter- pionship round of judging at 7 p.m. Dairy Research Wisconsin Process University Creamery 30th Advanced race Convention Center in Madison, Attendees can be present for the Cheese Short Course, Madison, Wis. Cheese Making Class, Pullman, Wash. Wisconsin. Attendees at the evening fi nal round of cheese judging, as 48 Contact: Dana Wolle, 608-263-4078, Contact: John Haugen, WSU Creamery event can taste 50 cheeses from around judges from 16 countries determine email: [email protected]. Website: manager, 509-335-5737, email: jfhau- the world while judges name the Best of and name the Best of Show of the 2016 http://www.cdr.wisc.edu/shortcourses/ [email protected]. Website: http://creamery. Show of the 2016 World Championship World Championship Cheese Contest. process_cheese16. wsu.edu/about-us/upcoming-events/. Cheese Contest. All tickets are sold in advance Feb. 23-24, 2016: Cornell Uni- March 7-8, 2016: New York State According to WCMA, this is the sig- through Wisconsin Cheese Originals versity Specialty Cheese Course, Cheese Manufacturers Annual Meet- nature event of the 2016 World Cham- and go on sale Feb. 1. Tickets are $25 Ithaca, N.Y. Contact: Rob Ralyea, ing, Syracuse, N.Y. Website: http:// pionship Cheese Contest and is open and can be purchased at www.world- 607-255-7643. Website: http://dairyex- nyscheesemakers.com. to 500 attendees. championcheese.org. tension.foodscience.cornell.edu/ March 7-9, 2016: Utah State Uni- Proceeds benefi t the Wisconsin For more information, contact Kirst- content/specialty-cheese-making- versity Food Safety Modernization Act Center for Dairy Research graduate en Henning at 608-828-4550 or email february-23-24-2016. (FSMA) Preventative Controls for Hu- student program. The event includes [email protected]. CMN Feb. 23-26, 2016: Utah State Uni- man Foods Qualifi ed Individual Certifi ca- versity Advanced Cheesemaking Short tion Workshop, Logan, Utah. Contact: Kim Course, Logan, Utah. Contact: Kim Rasmussen, program coordinator, BUILD 2016 CIGAL Trade Show will be June 13-18 Rasmussen, program coordinator, BUILD Dairy, Western Dairy Center, 435-797-2106, in Mexico; application deadline March 15 Dairy, Western Dairy Center, 435-797-2106, email: [email protected]. email: [email protected]. March 7-9, 2016: World Champion- MADISON, Wis. — Wisconsin busi- Feb. 25-26, 2016: USDA 2016 ship Cheese Contest, Madison, Wis. nesses interested in building trade “CIGAL is Mexico’s Agricultural Forum “Transforming Website: http://www.worldchampion- relationships in Mexico are invited to Agriculture: Blending Technology cheese.org. participate in the 2016 CIGAL Dairy premier purebred dairy and Tradition,” Arlington, Va. Website: March 8-10, 2016: International Trade Show June 13-18 as part of a trade cattle conference.” http://www.usda.gov/oce/forum/. Pizza Expo 2016, Las Vegas. Web- mission led by Wisconsin Department of Feb. 26-March 3, 2016: Academie site: http://www.pizzaexpo.com. CMN Agriculture, Trade and Consumer Protec- Dan Smith tion (DATCP) Secretary Ben Brancel. WISCONSIN DATCP CIGAL stands for Conferencia Inter- nacional de Ganado Lechero, which Our Expertise in World Dairy DATCP says translates from Spanish as agricultural associations are encouraged International Conference of Dairy Cattle. to attend. Markets Makes MCT Your Global The trade mission will be held in “CIGAL is Mexico’s premier purebred Partner for Successful Results Guadalajara, a city in Jalisco, Mexico, dairy cattle conference, drawing in lead- which DATCP says has been Wisconsin’s ing dairy producers and feed, genetics 3/52#).'!.$,/')34)# and equipment companies,” says Dan 3%26)#%3 sister state since 1991. The application deadline is March 15. Smith, administrator, division of agri- According to DATCP, livestock and cultural development (DAD), DATCP. Could you use assistance in dairy genetics companies, feed and For more information, con- managing your supply chain? feed ingredient companies, farm sup- tact Christine Stamm, DATCP, at 30%#)!,):%$&/2-5,!4)/.3 We have expanded our team to ply companies, agricultural equipment 608-224-5080 or email christine. bring you unprecedented expertise companies, dairy service companies and [email protected]. CMN and knowledge in today’s complex world markets. s3OURCINGAND,OGISTIC3ERVICES ,%!$).'3).',%3/52#% s3PECIALIZED&ORMULATIONS $!)293500,)%2

s,EADING3INGLE3OURCE$AIRY3UPPLIER 3DVWHXUL]DWLRQIRU7UDLQHG2SHUDWRUV s!GING0ROGRAMS 7KLVWZRGD\FRXUVHZLOOSURYLGHDQLQGHSWKUHYLHZDQGWUDLQLQJVHVVLRQ s(EDGING3ERVICES IRUSDVWHXUL]HURSHUDWRUV6XFFHVVIXOFRPSOHWLRQRIWKHFKDOOHQJHZLOO s5NPARALLELED3ERVICES PHHW$7&3:LVFRQVLQ$GPLQLVWUDWLYH&RGHIRUWUDLQHGSDVWHXUL]HU 5.0!2!,,%,%$3%26)#%3 RSHUDWRUSHUVRQQHO s%XPERTISEINTHE'LOBAL$AIRY-ARKET s%XPORT3ERVICES 7RSLFV :KHQ 5DZ0LON0LFURELRORJ\ 0DUFK 3DWKRJHQLF2UJDQLVPV :KHUH 7KHUPDOL]LQJ 8QLYHUVLW\RI:LVFRQVLQ5LYHU)DOOV %80%24)3%).4(%',/"!, MCT Dairies is the leading $!)29-!2+%4 supplier of cheese and &,35HTXLUHPHQWV )RRG6FLHQFH$GGLWLRQ dairy ingredients, offering 9$7DQG+7673DVWHXUL]DWLRQ 5HJLVWUDWLRQ'HDGOLQH innovative solutions 5HFRUGLQJ,QIRUPDWLRQ 0DUFK throughout the world. 3ODFHPHQWRI6HDOV )RU0RUH,QIRUPDWLRQ %URNHQ6HDO(YHQW (PDLODQIGVFL#XZUIHGX $QGPRUH 3KRQH

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For more information please visit www.mctdairies.com For more information please visit www.uwrf.edu/ANFS/DairyProcessingWorkshops.cfm © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 27 NEW PRODUCTS FOR DAIRY MANUFACTURERS

Eriez Manufacturing Co. introduces new Chr. Hansen launches pH stable culture Xtreme Metal Detector Enhanced Platform HØERSHOLM, Denmark — Chr. Han- signifi cantly add to their bottom line.” sen has launched YoFlex Acidifi x, a pH With high pH stability, Chr. Hansen ERIE, Pa. — Eriez Manufacturing Co. Klinge also says while sometimes stable culture that, through the warm says YoFlex Acidifi x also allows for pro- has released its Xtreme Metal Detector products generate signals that can fi lling process, enables manufacturers to ducing very mild yogurt bases. Enhanced Platform (EP) for industry confuse typical metal detectors into achieve the desired yogurt texture with “YoFlex Acidifi x can help our custom- applications such as food processing, thinking there is metal where there a protein content 0.3-0.6 percent lower ers broaden their offering and attract new packaging and textiles. is none, the Xtreme Metal Detector than with any other yogurt culture. Chr. consumer groups,” says Marie Brenoe, “Metal contamination is a concern EP ignores these signals and is able to Hansen says this corresponds to more brand manager, fresh dairy, Chr. Hansen. throughout the cheese and dairy in- detect small metals in products such as than 5 percent of the recipe cost of a Chr. Hanson says the high pH sta- dustry, whether metal fragments chip a 40-pound block of cheese. plain yogurt. bility of YoFlex Acidifi x will create a off machinery, fractions of broken cut- The new detector can be remotely “This is the future way of making more consistent consumer experience ters and blades or fragments of clips monitored with Eriez’s 24/7 Remote yogurt,” says Karsten Tjener, marketing by addressing the issue of continuous used to seal packages,” Eriez says. Service Platform allowing the Eriez director, fresh dairy, Chr. Hansen. “With acidifi cation during shelf-life and, given “Tiny fragments from mixing, han- service team to monitor and analyze the potential savings this technology can that all other quality requirements are dling, cutting, slicing and packaging each system. achieve, the additional equipment invest- met, provide additional shelf-life. equipment can cause problems, not to For more information, visit http:// ment it requires will pay off manyfold For more information, visit http:// mention lost revenue, damage to brand purity.eriez.com. CMN over time. For yogurt producers, this can www.chr-hansen.com. CMN image and loss of consumer confi dence. Downstream processing equipment is protected, and the integrity of the end product is guaranteed.” The Xtreme Metal Detector EP also helps companies to obtain Haz- ard Analysis Critical Controlled Point (HACCP) certifi cation. Highlights include easy set-up, dedicated reject log and event log. John Klinge, market manager-light industry, Eriez, says the interface is modeled after today’s smartphones. “We promised two years ago Eriez Make IDFA Your would expand our lines of metal detectors to meet the evolving needs of Professional Development Partner the industry to detect smaller pieces of metal contamination, and we have accomplished this,” he says.

Kahala Brands announces TakeTake advantage advantage of of these these IDFA IDFA professional professional acquisition of developmentdevelopment opportunitiesopportunities forfor youyou and and your your staff. staff. Pinkberry SCOTTSDALE, Ariz. — Kahala Brands has acquired the frozen yogurt brand, Dairy Forum 2016 Dairy Accounting and Finance Workshop JANUARY 24 – 27, 2016 MAY 11 – 12, 2016 Pinkberry, based in Santa Monica, ARIZONA BILTMORE I PHOENIX, AZ LOEWS CHICAGO O’HARE HOTEL I ROSEMONT, IL California. “With over 260 stores in 20 countries, International Sweetener Colloquium Milk and Cultured Dairy Products Conference FEBRUARY 21 – 24, 2016 MAY 24 – 25, 2016 Pinkberry has a history of exceptional TURNBERRY ISLE MIAMI I AVENTURA, FL OMNI SEVERIN HOTEL I INDIANAPOLIS, IN growth in just 10 years because of the product quality, fl avor profi le and per- IDFA/Chestnut Labs Hands-on Microbiological Regulatory RoundUP sonality of the concept,” says Michael Testing and Laboratory Practices Course JUNE 13 – 14, 2016 SPRING 2016 THE RENAISSANCE WASHINGTON I WASHINGTON, DC Serruya, chairman and CEO, Kahala Brands. Milk Procurement Workshop Advocacy Days Kahala Brands says it will consoli- APRIL 5 – 6, 2016 JUNE 14 – 15, 2016 THE RENAISSANCE WASHINGTON I WASHINGTON, DC date Pinkberry’s corporate operations EMBASSY SUITES HOTEL I ROSEMONT, IL and run the franchising platform for Ice Cream Technology Conference the brand from its headquarters in APRIL 12 – 13, 2016 Scottsdale, Arizona. Kahala Brands Recall Ready? Managing Recalls and Protecting Your Brand was advised by Levy Capital Partners Preconference Workshop - APRIL 11 HYATT REGENCY COCONUT POINT RESORT & SPA I in connection with this transaction. BONITA SPRINGS, FL “We look forward to bringing the support services and best practices we have from within Kahala Brands and aligning with the Pinkberry franchisees to help maximize the brand’s potential for con- VISIT WWW.IDFA.ORG AND REGISTER TODAY. tinued evolution and success,” Serruya says. “It’s an excellent strategic fi t for our company and presents an exciting opportunity for future development.” CMN For more information please visit www.idfa.org © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 28 CHEESE MARKET NEWS® — January 22, 2016 NEW PRODUCTS FOR DAIRY MANUFACTURERS

Chr. Hansen releases cottage cheese culture HØERSHOLM, Denmark — Chr. According to Chr. Hansen, the DVS Hansen has launched its DVS FRESCO FRESCO 1000NG culture ensures up to 1000NG culture for cottage cheese 5 percent faster set time and 50 percent DairySpec FT producers. less variation in set time, compared to Next Generation of Dairy Product Analysis “We know a lot of cottage cheese the old DVS FRESCO 1000. producers want to take advantage of “Through close interaction with our the protein trend but required capital customers, we know fl oating curds have Engineered for dairy laboratories and dairy processing facilities that investments often create a barrier,” been a common issue for those produc- require highly reliable and accurate instrumentation for the analysis says Pim Schuitemaker, global mar- ing with open vats,” Schuitemaker of a wide range of fluid dairy products. keting manager cheese cultures, Chr. says. “We have alleviated this problem Hansen. “Our ‘old’ DVS FRESCO 1000 by using our patented Streptococcus • Fat, protein, lactose, total culture solved this by moving fl exibility thermophilus strains that are unable solids and many more components from machinery and stainless steel to to convert urea into ammonia and gas • Powerful software integrates ingredients, and the new DVS FRESCO and thus won’t cause any fl oating curds.” control, data collection, 1000NG starter culture now provides For more information, email Schuite- archiving, and reporting further benefi ts which increase produc- maker at [email protected] or • Calibration assistance for tion capacity.” visit www.chr-hansen.com. CMN specific products • Extensive remote diagnostic and network functionality Vigilistics launches receiving management • Bentley Instruments, serving the Dairy Industry’s analytical solution for dairy processors, ReceivingPro needs for over 30 years IRVINE, Calif. — Vigilistics Inc. has improvement. Vigilistics also says the introduced ReceivingPro, a receiving ReceivingPro system automatically cre- BactoCount IBCm management solution designed for dairy ates and stores FDA-validated records processors. for audit and compliance. A rapid test for total bacteria and somatic cell counts making it an ideal “Our large dairy processors count Features include: track performance and unique solution for any processing plant or laboratory in the quality on us for simple, affordable solutions by carrier, load, bay and operator; assessment of milk. that give them visibility into production manage load variance and charge- • Dual application in a single platform process-level data not captured by other backs; track receiving performance • Rapid results (1 minute for SCC, 11 minutes for systems,” says Mike Stephens, CEO, to planned schedule; track load test bacteria) Vigilistics. “With our new ReceivingPro results; monitor accept/reject rates; • Instrument is pre-calibrated with a universal calibration equation application, we’ve given managers a new and analyze trends. • Real time detection of milk tanker way to handle the receiving process in For more information, visit http:// contamination before unloading less time and with greater control.” www.vigilistics.com/. CMN • Improves end product quality and consistency According to the Vigilistics, Receiv- • Fast return on investment ingPro captures the receiving process electronically and securely with report- Piab adds new 4004 Peavey Road ing and analytics that can help drive range to DURAFLEX Chaska, Minnesota 55318 continuous improvement. Operators t. 952 448 7600 can use a PC, tablet or smartphone to product line f. 952 368 3355 manage receiving more effectively. Another Choice, A Better Choice [email protected] Managers can access integrated HINGHAM, Mass. — Piab USA Inc. analytics to monitor performance, has introduced an addition to its range For more information please visit www.bentleyinstruments.com analyze trends and pinpoint areas for of dual durometer DURAFLEX suction cups that promises to speed up robots and improve productivity, the company says. The new XP DURAFLEX cup is ideal for cheese and dairy packaging tools, such as boxes and cartons. Over 75 Years Designed with a single bellows, Piab says the XP DURAFLEX cup stays more stable when in motion, which offers the of Setting The opportunity for robots or production lines to run at higher speeds while Standard of Excellence maintaining a high level of accuracy and precision. United Industries is the technology leader DURAFLEX suction cups combine fi rm bellows with fl exible lips made from manufacturing 100% laser-welded tubing! a material that features the elasticity of • Experience, Stability & Reliability rubber and wear resistance of polyure- • Manufacturing Stainless Steel Tubing up to 8" OD thane, making them suitable for uneven • Extensive Inventory Available for Immediate Shipping and porous surfaces, according to Piab. The single bellows version has a Demanding application environments call for the highest quality tubing. lower building height than the multi- It has been proven that laser-welded tubing outperforms TIG welded bellows cups, making it easier to fi t into tubes, and United Industries has been perfecting its laser welding space-restricted areas. capabilities since 1992. “Additionally, the single bellows provides a better lifting force, so each cup is able to lift heavier loads,” the company says. “This means fewer cups 100% Made can be deployed for a specifi c task, in the USA 1546 Henry Avenue • Beloit, Wisconsin 53511 reducing the initial investment.” Phone 608.365.8891 • Fax 608.365.1259 • www.unitedindustries.com For more information, visit https:// www.piab.com/en-US/. CMN For more information please visit www.unitedindustries.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 29 NEWS/BUSINESS

Consortium for Common Food Names highlights progress made in 2015 on GI issues WASHINGTON — The Consortium for supported a coalition of 14 countries for opposing restrictions on using common CCFN says underscoring its work, Common Food Names (CCFN), an inter- that advocated for greater transparency food names were sufﬁ ciently developed; 2015 saw products bearing common national alliance of companies and orga- and a more equitable process for setting • Pointing out needed improvements names from around the world, such as nizations dedicated to preserving rights international norms on how countries in regulations in the Philippines that cheddars, goudas, asiagos, fetas and to use common food names, recently handle GIs. Ultimately, CCFN says the would retain due-process procedures gorgonzolas, winning awards at inter- highlighted inroads it made in 2015. consortium-supported coalition gained regarding GI applications; national competitions. CCFN says the Trans-Paciﬁ c Partner- two major concessions from the World • Participation in international con- “This demonstrates the interna- ship agreement that concluded in Octo- Intellectual Property Organization ferences and meetings on GIs, including tional ownership of these and other ber broke new ground by establishing (WIPO), the United Nations agency the World General Assembly on GIs in generic food terms,” Castaneda says. more workable rules for how geographi- that implements the Lisbon Agreement. Milan, Italy, and the Worldwide Sym- “With the EU trade negotiations cal indications (GIs) are handled. Until WIPO agreed to take a more balanced posium on Geographical Indications intensifying with the United States, now, CCFN says, the primary model look at the ways countries are dealing in Budapest; and China, Japan and elsewhere around for handling GI registrations has been with GI protections and committed • Participation in negotiating the world, it has never been a more a European Union template that has to a more inclusive process in its own session briefing opportunities with important time to establish consistent driven restrictions on using common decision-making moving forward. U.S. and European negotiators on the and equitable policies for GIs and com- food names. The TPP text aims to foster Other 2015 achievements high- Trans-Atlantic Trade and Investment mon food names that protect regional more transparency and fairness in how lighted by CCFN include: Partnership to voice concerns over specialties while respecting the use countries consider GI registrations, • Helping to ensure Japan’s procedures Europe’s approach to GI protections. of generic terms,” he adds. CMN CCFN says, adding that it looks forward to building further upon this model in 2016. Last January, CCFN testified to members of the U.S. Congress about trade concerns related to GIs, and in June, Congress passed legislation that included language directing U.S. trade negotiators to prioritize efforts to curtail improper use of GIs.

“The protection CHEESE AND DAIRY of these food names is an issue of ARE WHAT WE DO. enormous importance for producers and ALL DAY, EVERY DAY. consumers of cheeses, ALL OVER THE WORLD. meats, beverages and other foods worldwide.” CFR is your TOTAL SOLUTIONS PROVIDER Jaime Castaneda CONSORTIUM FOR COMMON Custom engineered process systems FOOD NAMES that maximize energy efﬁciency and return on investment.

“The protection of these food names Turnkey Process Systems is an issue of enormous importance for Cheese Milk Standardization producers and consumers of cheeses, & Pasteurization meats, beverages and other foods Cheese Vats worldwide,” says Jaime Castaneda, Cheese Belts executive director, CCFN. “While the Evaporators threat continues to grow, in 2015 we Dryers succeeded in elevating the issue and in opposing restrictions on the use of many Processed Cheese Equipment common names across four continents.” Pilot Plant Equipment Internationally, the consortium assisted in fi ling dozens of trademark applications designed to document the Custom is our widespread use of generic food names. It first name. also worked to educate local food industry representatives and government offi cials in a number of countries on the importance of protecting common food names. The consortium worked with the U.S. government to provide information to China regarding the importance of subjecting GIs to robust intellectual property due process procedures. CCFN says this resulted in CUSTOM FABRICATING & REPAIR China’s affi rmation that it would apply such 1932 E 26th Street • Marshfield, WI 54449 procedures to all GI applications. 1.800.236.8773 • 715.387.6598 Custom, Creative Solutions The consortium led opposition [email protected] • www.gotocfr.com To Fit Your Needs — That’s CFR to changes in the Lisbon Agreement designed to speed up GI approvals and For more information please visit www.gotocfr.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 30 CHEESE MARKET NEWS® — January 22, 2016 PEOPLE

USDA appoints new members to National Arizona Milk Producers awards students Organic Standards Board, to begin Jan. 24 $30,000 in scholarships for annual contest WASHINGTON — Agriculture Sec- accredited certifying agent representa- TEMPE, Ariz. — After a record The fi rst place scholarship of retary Tom Vilsack has appointed tive; and Vena Romero-Briones, Hawaii, number of entries for its annual Milk $12,000 went to Marshall, a senior six new members to the 15-member and Daniel Seitz, Massachusetts, public Mustache Contest, Arizona Milk Pro- at Corona del Sol High School in National Organic Standards Board interest or consumer interest group ducers has awarded Nathan Marshall, Tempe, Arizona. Schmidt, who at- (NOSB). Appointees will begin their representatives. Johnny Schmidt and Jenny Butzbach tends St. David High School in St. service on the NOSB Jan. 24. Made up of volunteers appointed a total of $30,000 in scholarships. David, Arizona, won the second According to USDA, the new by the Secretary of Agriculture, the Judges from Arizona Milk Produc- place scholarship of $10,000, and members will fi ll positions that are 15 NOSB members include four or- ers narrowed the submissions to 15 Arizona State University student designated to represent various sec- ganic farmers; two handlers; three fi nalists who then submitted bios, Jenny Butzbach won the third tors of the organic community. The experts in environmental protection letters of recommendation and es- place scholarship of $8,000. CMN appointees include: Harriet Behar, and resource conservation; three says. Each received a pair of seats to Wisconsin, environmental protection representatives of public interest the Fiesta Bowl, and at the game, the and resource conservation expert; or consumer groups; an expert in top three fi nalists were announced Jesse Buie, Mississippi, and Emily toxicology, ecology, or biochemistry; as the scholarship winners and hon- Oakley, Oklahoma, organic producer an organic retailer; and an organic ored on the fi eld at the University of representatives; Scott Rice, Oregon, certifying agent representative. CMN Phoenix Stadium. Agropur Cooperative receives C$300 million from Québec investors

MONTREAL — A group of Québec institutional investors and bankers recently announced a new investment of C$300 million (approximately US$215 2016 ADPI/ABI Annual Conference million) in Agropur Cooperative to help give the Canadian dairy cooperative April 24 - 26, 2016 more fi nancial fl exibility to grow in the future. Contributions to the investment Hyatt Regency Chicago include C$150 million from Caise de dépot et placement du Québec Early Conference Highlights Include: (CDPQ), C$37.4 million from National Bank, C$35.2 million from Fonds de Ź6HQLRU/HDGHUVKLS3DQHORQ&KDOOHQJHVDQG2SSRUWXQLWLHVLQWKH'DLU\,QGXVWU\ solidarité FTQ, C$32.4 million from Investissement Québec, C$25 million Panelists include: David Ahlem, Hilmar Cheese; Michael Doyle, Foremost Farms USA; from Capital régional et coopératif Jon Davis, Davisco, Business Unit of Agropur and Kevin Ellis, Cayuga Milk Ingredients Desjardins (CRCD) and C$20 million from Fondaction CSN. Ź'DLU\0DUNHW2XWORRNIRUDQG%H\RQG3DQHO'LVFXVVLRQ The same fi nancial partners an- Panelists include: Phil Plourd, Blimling and Associates; Tom Bailey, Rabobank and nounced C$470 million in investments Jon Davis, EarthRisk Technologies last year, bringing their total investment in Agropur Cooperative to C$770 Ź,QGXVWU\6HVVLRQ³7KURXJKWKH%HOWZD\/RRNLQJ*ODVV´ million. Panelists include: Autumn Veazey Price, Land O’Lakes, Inc.; Jonathan Coppess, University of “With this new addition of long-term Illinois and Mark Epley, Congressional Staffer (Invited) capital, Agropur Cooperative will be able to continue to grow and strengthen its position among the largest North Ź'DLU\,QGXVWU\%UHDNIDVW³,QQRYDWLRQLQ)RRG0DUNHWLQJ+RZ7R&DWFK7RPRUURZ¶V American dairy processors,” says Marc &RQVXPHUV´ Cormier, executive vice president, fi xed Panelists include: Thomas Talbert, Culinary Research and Development and Darren Tristano, income, CDPQ. “This investment is an Technomic (Invited) integral part of our strategy aimed at furthering the development of high- Ź,QGXVWU\%ULH¿QJVRQ/DFWRVH3HUPHDWH'DLU\,QJUHGLHQW0DUNHWLQJDQGRWKHUV performing Québec businesses.” The other Québec investors also note Ź2XWVWDQGLQJ,QGXVWU\5HFHSWLRQV,QIRUPDWLYH([KLELW+DOODQG2XXWVWDDQQGLQQJ ,QGXVWWU\ 5HFHHSWLRQR VV ,QIRUPPDDWLYHY ([[KLELW+DDOODQGPXFKPRUHPPXXFK PRUH that their contributions to Agropur will help dairy farmers and job creation in the province. “As a key player in the agri-food industry, Agropur generates considerable positive spinoffs for the economic and social well-being of our communities,” says Yanick Blanchard, executive vice president and head of corporate and investment banking, National Bank. “National Bank is proud to support its growth and development and that of many dairy farmers through this Email: [email protected] ~ www.adpi.org ~ Ph: 630-530-8700 ~ 126 N. Addison Avenue, Elmhurst, IL 60126 additional major investment.” CMN For more information please visit www.adpi.org © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 31 PEOPLE

Comings and goings … comings and goings American Farm Bureau Federation and sales performance and will focus (AFBF), Orlando, Florida, has elected on prospecting and capturing market Vincent Duvall to serve as president and share, developing and implementing Scott VanderWal as vice president. Du- sales strategies aligned with corporate vall is a poultry, cattle and hay producer objectives and working closely with from Greene County, Georgia, and has product management and marketing to served as president of the Georgia Farm successfully launch strategic campaigns. Bureau for nine years. He is the 12th Paul Bleiberg has joined the Na- president of the American Farm Bureau tional Milk Producers Federation Federation. VanderWal is a third-gener- (NMPF), Arlington, Virginia, as senior ation family farmer from Volga, South director of government relations. Blei- Dakota, and has been president of the berg brings 10 years of government and Horizon Sales South Dakota Farm Bureau since 2004. agriculture policy experience to NMPF. We specialize in using The Dairy Processors Association For the last fi ve years, he has worked of Minnesota our extensive network of Canada/Association des Transfor- for Reid Ribble, R-Wis., as both legisla- to find a home for your mateurs Laitiers du Canada (DPAC/ tive director and deputy chief of staff. Can Provide excess inventory and ATLC), Ottawa, Canada, has appointed T.C. Jacoby & Co., St. Louis, has finding ingredients for Jacques Lefebvre president and CEO. announced its board of directors All Your Dairy your production needs. IMA Dairy & Food USA, Edison, has appointed Ted Jacoby III as We handle all shipping New Jersey, has named Jerry Watkins president and CEO. Ted Jacoby Jr. Ingredients and can rework as regional sales manager. Watkins’ ter- will remain with the company and and repackage. continue to serve as chairman of the ritory will cover the U.S. Western region and Sell All No quantity board of directors. Gus Jacoby will as the company continues its expansion too large or assume the role of executive vice into the dairy and food business seg- Your Dairy too small ment. He will be responsible for growth president of the Fluid Milk Group. CMN Products CHEESE Cutter to use Nesbitt Faculty Development Blocks and Barrels “Our Team Can Trim and Fines Award to fund farmstead cheese research Assist Your Team” Flavored Process and UNIVERSITY PARK, Pa. — The Penn- Information from the study could Imitation sylvania State College of Agricultural be used in the development of ad- BUTTER/MILKFAT Sciences has announced Catherine Cut- ditional control measures, such as DAIRY ter, professor of food science and food sanitation procedures, antimicrobials, POWDERS safety extension specialist focusing on processing interventions and employ- Nonfat Dry Milk muscle foods, has been named recipient ee training approaches to reduce un- Whey Products CALLCALLL USUS WIWITHTH YYOUROUOUR UNUNIQUENIQIQUEU SSALESALLES Milk Protein of the Arthur W. Nesbitt Faculty Program wanted microorganisms in the plant AND PROCUREMENT NEEDS: Concentrate Development Award. environment and/or fi nal product, Dean Uglem [email protected] Buttermilk, Made possible by a gift from alum- Penn State says. Eric Kellin [email protected] Casein, Lactose Pat Kellin [email protected] nus Arthur Nesbitt, Penn State says Formerly a microbiologist with Wade Uglem [email protected] the award supports faculty research, USDA’s Agricultural Research Service, 877-914-5400 horizonsalesinc.com teaching or extension activities in Cutter joined Penn State’s Food Science agribusiness, dairy science or food sci- Department faculty in 1999. CMN ence. The Nesbitt Award also is aimed For more information please visit www.horizonsalesinc.com at attracting additional funding for selected faculty members’ programs. According to Penn State, Cutter, also the Penn State Extension assistant director for food safety and qual- YOUR SINGLE SOURCE FOR FACILITY ARCHITECTURE ity programs, will use the award to help fund research on the effects of an AND PROCESS ENGINEERING SERVICES ARCHITECTS ENGINEERS SURVEYORS educational intervention on the microbial safety and quality of farmstead cheese. “There is great consumer interest in farmstead cheese, but unfortunately there have been several foodborne illness outbreaks associated with these types of products, and when a contamination source was identifi ed, post-pasteurization mishandling was considered the primary cause of the outbreak,” Cutter says. “Surfaces remained contaminated after inad- equate sanitation, and pathogens and spoilage organisms persisted in the dairy processing environment.” Penn State says Cutter’s research will evaluate the effects of an educational intervention on the behavior, knowledge, attitude and skills of FOR MORE INFORMATION, VISIT EXCELENGINEER.COM cheese processors, as well as the ef- OR CALL US AT 920-926-9800 fect of the training on contamination levels of farmstead cheese operations. For more information please visit www.excelengineer.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 32 CHEESE MARKET NEWS® — January 22, 2016 NEWS/BUSINESS Irish dairy co-op Ornua acquires Shanghai-based Ambrosia Dairy USDA to survey DUBLIN — Irish dairy cooperative Or- the Ornua product range will comple- premium dairy products for markets in producers for nua recently announced it has acquired ment the existing range of Kerrygold milk defi cit regions. report on fi nancial Shanghai-based dairy manufacturer Irish milk products already sold in “This acquisition is another impor- Ambrosia Dairy. Ambrosia supplies China. The Ambrosia facility also will tant milestone in Ornua’s growth as a state of U.S. ag dairy products including sour cream, include a new product development global supplier of quality dairy prod- yogurt and specialty cheeses to high- center that will focus on developing ucts,” says Kevin Lane, CEO, Ornua. “We WASHINGTON — USDA’s National end retail and foodservice markets cheese products that meet specifi c are buying an excellent dairy enterprise Agricultural Statistics Service (NASS) in the Shanghai region. Ornua says tastes of Chinese consumers. which allows us to signifi cantly grow this month is starting to contact farm- this acquisition provides it with its The Ambrosia acquisition is the lat- our Chinese business in one step. It ers and ranchers across the country fi rst manufacturing base in China, an est in a series of investments by Ornua provides us with a manufacturing base to conduct the Agricultural Resource important global dairy growth market. targeting new routes to market for Irish in China and brings on board a team Management Survey. The acquisition will increase Or- dairy products. In the last 18 months, with local knowledge and expertise, “ARMS asks a small, but represen- nua’s access to the high-end retail Ornua has invested in acquisitions and complementing our own existing in- tative, sample of farmers about their market and will provide an entry point capital expenditures in Africa, Germany, market operation. Ambrosia Dairy is operation in order to understand the into supplying dairy ingredients to the Ireland, Saudi Arabia, Spain, the United particularly well known for the quality of current fi nancial state of U.S. agricul- growing Chinese foodservice industry, Kingdom and the United States. The its cheeses, and it has been at the fore- ture,” says Chris Messer, director of the Ornua says, adding that the addition of acquisition also meets the group’s ob- front of the development of the domestic NASS Pacifi c Regional Offi ce. “Farm Chinese-produced premium cheeses to jective of building capacity to develop cheese market in Shanghai.” CMN organizations, the U.S. Department of Agriculture, other government agencies, members of Congress, and state and local offi cials use the information from ARMS to answer questions and make important decisions concerning the economic viability of American Ag- riculture, the rural economy and other emerging issues.” NASS will gather information through early spring and reach out to nearly 40,000 producers nationwide. The survey asks producers to provide data on their operating expenditures, production costs and household characteristics. Information provided by respondents is confi dential by law, and NASS says it safeguards the confi dentiality of all responses, ensuring no individual re- spondent or operation can be identifi ed. NASS will publish the economic data gathered in ARMS in the annual “Farm Production Expenditures” report Aug. 4, 2016. All NASS reports are available online at www.nass.usda.gov. CMN

Land O’Lakes, GENYOUth partner

ARDEN HILLS, Minn. — Land O’Lakes Inc. has announced a multi-year partner- Protect ship with GENYOUth, a non-proﬁ t organization focused on empowering America’s youth to achieve a healthier future. the quality moments. According to Land O’Lakes, the collaboration with GENYOUth will ac- *GZPVXBOUUIFNPNFOUTZPVSDVTUPNFSTTIBSFXJUIZPVSDIFFTFT celerate youth leadership in nutrition UPCFUIFWFSZCFTUUIFZDBOCF USVTU$PWFSJT™0VSQBDLBHJOHFOIBODFT and provide experiential opportuni- BOEQSPUFDUTZPVSDIFFTFTMJLFOPPUIFS ties to develop the skills necessary to champion wellness in U.S. schools and ® • Our Halo ţMNTPŢFSVOQBSBMMFMFECBSSJFSQSPQFSUJFT TPZPVS communities. DIFFTFTSFUBJOUIFJSGVMMRVBMJUZVOUJMZPVSDVTUPNFSTBSFSFBEZ Through GENYOUth’s program Fuel UPFOKPZUIFN Up to Play 60, Land O’Lakes says it Ŕ 0VS-BTFS5FBS®TDPSJOHUFDIOPMPHZNBLFTUIFNFBTJFSUP will help students learn about where PQFOXIFOUIBUUJNFDPNFT their food comes from by bringing the farm-to-fork story to life in schools and Ŕ 0VSWJCSBOUDPMPSQSJOUJOHHSFFUTDVTUPNFSTXJUIFOUIVTJBTN communities. Land O’Lakes and GENYOUth will When you protect your cheese with Coveris, you protect your relationships with your customers. collaborate with Fair Oaks Farms, the University of Minnesota’s Land O’Lakes Center for Excellence and the Minnesota Vikings to create learning opportunities 8600 W. Bryn Mawr Avenue, Suite 800N Chicago, Illinois 60631 T. +1 877 447 3539 and introduce students to mentors. ©2015 COVERIS ALL RIGHTS RESERVED www.coveris.com In addition, Chris Policinski, president and CEO, Land O’Lakes, has been appointed to GENYOUth’s For more information please visit www.coveris.com board of directors. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 33 NEWS/BUSINESS

Chr. Hansen to acquire Nutritional Physiology, expand probiotics business to livestock sector HØERSHOLM, Denmark — Chr. Han- for microbial solutions in this industry PoultriMax, which work to improve gut growth within microbial solutions to the sen recently announced it will acquire is 7-9 percent, Chr. Hansen notes. At health, maximize the energy capture livestock industry.” Nutritional Physiology Co. and expand Chr. Hansen, the animal health and and aid the natural immune system in The strategic ﬁ t between Chr. Han- its business in probiotics to the livestock nutrition business supplies probiot- livestock and poultry. sen’s animal health business and NPC industry. ics to various customers in the global “One of the ambitions in our Nature’s provides attractive opportunities for Chr. Hansen is a global bioscience livestock industry. No. 1 strategy is to expand our current synergies within sales, including cross- company that develops natural solu- Through the acquisition of U.S.- business within microbial solutions selling, supply chain improvements and tions for the food, nutritional, phar- based Nutritional Physiology Company for animal health, ”says Cees de Jong, innovation, Chr. Hansen notes. maceutical and agricultural industries. (NPC), Chr. Hansen says it will further CEO of Chr. Hansen Holding A/S. The total price of the acquisition Chr. Hansen develops and produces broaden this microbial platform and “Through this acquisition we create is U.S. $185 million and will be funded cultures, enzymes, probiotics and natu- expand its presence into the beef cattle a broader platform in probiotics that through Chr. Hansen’s own cash holding ral colors for a variety of foods, confec- segment. help farmers improve productivity and and current credit facilities. tionery, beverages, dietary supplements NPC, founded in 1993 and headquar- health through natural means. I am The acquisition of NPC is subject and animal feed. Demand for natural tered in Overland Park, Kansas, is a lead- therefore very pleased to announce the to customary closing conditions, solutions that advance health and ing supplier of probiotic products to beef acquisition of NPC, and I look forward including applicable regulatory ap- productivity in the livestock industry cattle. Key products include Bovamine, to welcoming its 52 employees to Chr. provals. Closing is expected dur- is on the rise, and the expected growth Bovamine Defend, Bovamine Dairy and Hansen. Together we will pursue future ing the ﬁ rst quarter of 2016. CMN Tetra Pak, DeLaval to provide dairy training in China

LAUSANNE, Switzerland — Switzer- Chr. Hansen land-based processing and packaging Cultures & Enzymes company Tetra Pak and Sweden-based dairy farm equipment company DeLa- val, sister companies in the Tetra Laval Cultures & Enzymes to Optimize Your Production ʺ .-2(23#-!8 Group, recently signed a fi ve-year ʺ.-31.+ agreement with the Dairy Association ʺ.-5#-(#-!# of China to provide training to Chinese Cultures & Enzymes to Diff erentiate Your Brand dairy farm managers. The signing ʺ 73#-"Ͷ2'#+$Ͷ+($#Ͷ- 341 ++8 ʺ +# -Ͷ #+ ceremony was attended by both the ʺ ,/1.5#Ͷ3#7341# Chinese and Swedish ministers of ʺ 1# 3#Ͷ8.41Ͷ2(%- 341#ͶУͶ 5.1 agriculture, who have a memorandum World Class Customer Support of understanding to increase coopera- ʺ 13-#12'(/Ͷ(-Ͷ(--.5 3(.- ʺ -, 3!'#"Ͷ3#!'-(! +Ͷ24//.13 tion in agriculture. The Chinese government has been '1ʲͶ -2#-Ͷ(2Ͷ3'#Ͷ+# "(-%Ͷ24//+(#1Ͷ.$Ͷ!4+341#2ʳͶ/1. (.3(!2ʳͶ#-98,#2Ͷ -"Ͷ- 341 +Ͷ!.+.12Ͷ$.1Ͷ3'#Ͷ" (18Ͷ -"Ͷ$.."Ͷ(-"42318ʲ working to improve farming effi ciency and quality by transitioning from small household farms with just a handful of cows to medium- or large-sized farms with more than 100 milk cows. However, there is a shortage of qualifi ed managers capable of running operations of this scale. As part of the agreement, 150 managers will be trained in skills required to run larger-scale dairy farms. “China’s liquid milk consumption is still low, at less than 20 liters per capita. This is approximately half the average consumption in Asia, and one- fi fth the average in Europe,” says Li Shengli, professor of the China Agricul- tural University and chief scientist of dairy farming for the Chinese Ministry of Agriculture. “However, rising dispos- able income, combined with people’s desire to improve their quality of life, means the size and growth potential of the domestic market is huge; China must develop its own dairy farming industry.” The training program covers a number of areas of dairy farm management, including breeding, nutri- '1ʲͶ -2#-ʳͶ -! tion and disease prevention. It will ʦʛʜʢͶʲͶ /+#Ͷ31##3 WWW.CHR-HANSEN.COM be delivered through lectures at the (+6 4*##ʳͶ Ͷʢʞʝʜʠ WWW.CHR-HANSEN.COM China Agricultural University, a two- .++Ͷ$1##ʵͶʜͶ˟ʥʛʛˠͶʢʢʥ˕ʛʥʛʝ month internship at a model farm in (-"Ͷ.43Ͷ,.1#Ͷ 3Ͷ666ʲ!'1˕' -2#-ʲ!., China, and the opportunity to visit and study at DeLaval’s Hamra farm and other dairy farms in Sweden. CMN For more information please visit www.chr-hansen.com © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 34 CHEESE MARKET NEWS® — January 22, 2016 NEWS/BUSINESS

Your One Stop Service Centrifuge Equipment Source Parts

We specialize in the service, repair and remanufacturing of Alfa Laval, Tetra Pak and Westfalia centrifuges. Separators, Inc. keeps your equipment in production and running efﬁciently. Photo courtesy of the Pennsylvania Farm Show BEST IN SHOW — Samuel Kennedy (left) and Matthew Hettlinger (right) of The Farm at Doe Run, 24/7 Parts & Service Coatesville, Pennsylvania, were honored by Pennsylvania Deputy Secretary for Market and Economic Development Hanah Smith-Brubaker (center) for their cheeses Seven Sisters and St. Malachi, which Bowl Repair/Balancing won ﬁ rst- and third-place best-in-show awards respectively at the Pennsylvania Farm Show cheese Centrifuge Controls competition Jan. 9. Variable Frequency Drives Farm at Doe Run’s Seven Sisters cheese wins best in show at Pennsylvania cheese contest

HARRISBURG, Pa. — Samuel Kennedy Kaylegian, dairy foods research and ex- and Matthew Hettlinger of The Farm tension association from the Penn State at Doe Run, Coatesville, Pennsylvania, College of Agricultural Sciences and won best in show honors for their Seven coordinator of the Farm Show cheese Sisters cheese at the Pennsylvania Farm competition. “Pennsylvania is the ﬁ fth Show cheese competition, which took largest dairy producer in the United place here Jan. 9. States, and our cheese competition Twenty-ﬁ ve Pennsylvania cheese- highlights the diversity of Pennsylvania makers exhibited 70 varieties of cheese dairy products while showcasing local at the Farm Show’s second annual producers, providing Farm Show visitors cheese competition, where cheeses with a farm to fork connection.” were evaluated based on aroma, body, The second-place best in show award (800) 233-9022 texture and taste. went to Amos Miller of Misty Creek www.separatorsinc.com “This year we had an excellent Goat Dairy, Leola, Pennsylvania, with representation of Pennsylvania chee- the cheese Kid Chego. Third best in semakers, including artisan, farmstead show also was awarded to Kennedy and For more information please visit www.separatorsinc.com and commercial producers,” says Kerry Hettlinger of The Farm at Doe Run for their cheese St. Malachi. Class winners include: • Cheddar, Colby and Monterey Jack from Cow’s Milk: David and Ester Esh, Lykens Valley Creamery, Millers- burg, Pennsylvania, Cheddar Cow. • Flavored Cheddar, Colby and Monterey Jack from Cow’s Milk: Vernon Brubaker, September Farm Cheese, Honey Brook, Pennsylvania, Chili Pepper Cheddar. • Swiss and Alpine Style from Cow’s Milk: Samuel Kennedy and Mat- thew Hettlinger, The Farm at Doe Run, Coatesville, Pennsylvania, St. Malachi. • Soft Cheese from Cow’s Milk: Wade T. Smith, Caputo Brothers Cream- ery, Honesdale, Pennsylvania, Ricotta. • Surface Ripened Cheese from Cow’s Milk: Emily Montgomery, Calkins Creamery, Coatesville, Pennsylvania, Noblette. • Semi-soft, Semi-hard and Hard Cheese from Cow’s Milk: Samuel Ken- nedy and Matthew Hettlinger, The Farm at Doe Run, Coatesville, Pennsylvania, Seven Sisters. • Soft Cheese from Goat’s Milk: Jennifer Bradbury, Camelot Valley, For more information please visit www.alpma.com Turn to CONTEST, page 35 a © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) January 22, 2016 — CHEESE MARKET NEWS® 35 NEWS/BUSINESS

Evergreen Packaging names winners of ‘Made by Milk’ contest FTCLDF to represent

MEMPHIS, Tenn. — Evergreen importance of recycling and the sus- packaging is paper, made from trees, Organic Pastures in Packaging, a paperboard carton manu- tainability of cartons,” says Katie Sim- a renewable resource. More than 50 raw butter petition facturer for beverages, has announced mons, marketing manager, Evergreen percent of U.S. households have access the winners of its sixth Made By Milk Packaging. “Congratulations to all of to carton recycling, and that number is FALLS CHURCH, Va. — The Farm- Carton Construction Contest for fall the Made By Milk Fall 2015 winners on the rise, Evergreen adds. to-Consumer Legal Defense Fund 2015. Southfi eld Regional Academic and participants.” Thirteen other schools were rec- (FTCLDF) recently agreed to represent Campus from Southfi eld, Michigan, Each of the 156 participating teams ognized across various categories for Organic Pastures Dairy Co., Fresno, Cali- won the grand prize of $5,000 for its was required to write a short essay their innovative and creative carton fornia, in its citizens’ petition to modify 16-foot carton sculpture Alligator made detailing how their school would use designs, including Seabreeze El- the interstate ban on raw milk butter. out of 1,345 repurposed milk cartons. the prize money if they won. Extra con- ementary School, Jacksonville Beach, The petition, fi led in March by Mark The contest theme for Fall 2015 was sideration was given if the prize money Florida; Del Lago Elementary, Mission McAfee, founder and president of Or- “Animals” — with entries ranging would be used to support eco-friendly Viejo, California; Hiawatha Elementary ganic Pastures, requests that “salted from a life-sized bronco to a complete practices. Southfi eld Regional students School, Hiawatha, Kansas; Schuylerville or cultured raw butter that is tested, underwater diorama. The Southfi eld plan to use their grand prize to spruce Elementary School, Schuylerville, New state inspected, state regulated, car- students were inspired to build the up their school’s courtyard and pond by York; Stepping Stones Day Program, ries a ‘government approved warning creation to honor their school mascot planting fl owering trees, spring bulbs Fulton, New York; Tice Elementary, statement,’ and labeled for retail sale in and represent the students’ determina- and fall blooming fl owers. Fort Myers, Florida; Don R. Roberts one state may be transported to another tion to succeed. Since August 2012, Evergreen Pack- Elementary, Little Rock, Arkansas; state if that other state allows the sale “This semester’s theme inspired aging has utilized the Made By Milk John F. Kennedy Jr. School, Elmhurst, of unpasteurized dairy products.” some of our most impressive entries yet; program to raise awareness among New York; Canon-McMillan High School, McAfee previously had fi led a peti- the carton animals that these students consumers on the benefi ts of paper Canonsburg, Pennsylvania; Tate Topa tion to modify the interstate ban on raw created really showcased their artistic cartons. Evergreen notes cartons are Tribal Middle School, Fort Totten, North milk, but FDA rejected that petition talent and creativity while encourag- a great packaging choice because Dakota; Eastern High School, Louisville, in 2013. ing the students to learn about the more than 70 percent of milk carton Kentucky; Martin High School, Laredo, FTCLDF says there are around 30 Texas; and Norwin High School, North states that allow the sale of raw dairy Huntingdon, Pennsylvania. products, but most of these states do CONTEST ersburg, Pennsylvania, Wood Smoked The next Made By Milk Con- not allow the sale of raw butter. It Cheddar. Continued from page 34 struction Contest will take place suggests the granting of the petition • Open Class Cheese from Sheep’s in fall 2016. For more information could spur state legislatures to pass or Mixed Milk: Thomas Shaer, Mead- and to view all entries, visit www. laws legalizing the sale of butter and Dover, Pennsylvania, Chevre. owset Farm, Landenberg, Pennsylvania, madebymilkcontest.com. CMN other raw dairy products. CMN • Mold-ripened Cheese from Goat’s The Last Straw. Milk: Al Renzi, Yellow Springs Farm, Ches- • Open Class Flavored Soft Cheese ter Springs, Pennsylvania, Cloud Nine. from Cow’s or Goat’s Milk: Jennifer • Open Class Cheese from Goat’s Bradbury, Camelot Valley, Dover, Penn- Milk: Amos Miller, Misty Creek Goat sylvania, Holiday Chevre. Dairy, Leola, Pennsylvania, Kid Chego. • Open Class Flavored Semi-soft, • Blue-Veined: Sue Miller, Birchrun Semi-hard and Hard Cheese from Hills Farm, Chester Springs, Pennsyl- Cow’s or Goat’s Milk: Sue Miller, vania, Birchrun Blue. Birchrun Hills Farm, Chester Springs, • Washed Rind and Smear Ripened: Pennsylvania, Tommy Mole. Sue Miller, Birchrun Hills Farm, Chester • Cottage Cheese: Dave Jones, Springs, Pennsylvania, Red Cat. Titusville Dairy Production Co., Ti- • Smoked Cheese: David and Ester tusville, Pennsylvania, Marburger Esh, Lykens Valley Creamery, Mill- Regular Cottage Cheese. CMN

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3-A SSI announces applications open for FDA renews food advisory charter for two years accreditation exam, student travel awards WASHINGTON — FDA in the Jan. contaminants. 5 Federal Register announced the In addition, the committee may McLEAN, Va. — 3-A Sanitary Stan- ing industries. CCE candidates also renewal of the Food Advisory Com- be asked to provide advice and make dards Inc. (3-A SSI) has announced ap- must have knowledge of 3-A SSI and mittee for an additional two years recommendations on ways of commu- plications are available for candidates must provide references attesting to beyond the charter expiration date. nicating to the public the potential interested in obtaining certifi cation the candidate’s work experience and The new charter will expire Dec. 18, risks associated with these issues as a 3-A SSI certifi ed conformance integrity. 2017, unless the FDA commissioner and on approaches that might be evaluator (CCE). Individuals who Complete CCE application pack- formally determines that renewal is considered for addressing the issues. meet application requirements will ages must be received by March 25. in the public interest. The committee consists of a core be eligible to sit for the accreditation Candidates meeting the application The Food Advisory Committee of 15 voting members, including exam May 16 at the Clarion Hotel & requirements will be eligible to sit reviews and evaluates emerging food the chair. Members and the chair Conference Center in Milwaukee, for the accreditation exam scheduled safety, nutrition and other food- or are selected by the commissioner Wisconsin, in conjunction with the 3-A May 16. cosmetic-related health issues that or designee from among authori- SSI 2016 Annual Meeting and Educa- 3-A SSI also has announced it is FDA considers of primary importance ties knowledgeable in the fi elds of tion Programs. accepting applications for the 2016 for its food and cosmetics programs. physical sciences, biological and The company says the CCE designa- Student Travel Award, which is in- The committee may be charged life sciences, food science, risk as- tion is required for those wishing to tended to help students participate with reviewing and evaluating avail- sessment, nutrition, food technology, conduct Third Party Verifi cation (TPV) in the annual education program of able data and making recommenda- molecular biology, epidemiology and inspections of dairy and food process- 3-A SSI and gain insights on hygienic tions on matters including broad other relevant scientifi c and techni- ing equipment covered by 3-A SSI. equipment design. scientific and technical food- or cal disciplines. Beyond the basic education and Candidates for the 2016 awards cosmetic-related issues; the safety For more information, contact experience requirements, 3-A SSI must be enrolled full time in a food of food ingredients and new foods; Karen Strambler with FDA’s Center says all CCE candidates must have the technology, food science, dairy science labeling of foods and cosmetics; nutri- for Food Safety and Applied Nutri- ability to review and evaluate complex or other closely-related program at ent needs and nutritional adequacy; tion at 240-402-2589; email: karen. processes, demonstrate knowledge of a college or university in the United and safe exposure limits for food [email protected]. CMN the types of equipment and processes States or Canada. Candidates must to which 3-A Sanitary Standards are demonstrate a career interest and applied and have the ability to inter- commitment to food safety and quality. Dorner Holding Corp. acquires FlexMove pret engineering drawings pertaining Travel award details and application to manufacturing equipment and forms are available at www.3-a.org. The HARTLAND, Wis. — Dorner Holding “We’re excited to have a company instrumentation for the food process- application deadline is March 3. CMN Corp., the parent company of Dorner join us whose views on product quality Mfg., has announced the acquisition and delivery are in line with Dorner,” of Penang, Malaysia-based FlexMove, says Terry Schadeberg, president and a manufacturer of fl exible chain con- CEO, Dorner Mfg. “We continue to see veyors for food, beverage, automotive, growth in international markets and electronic and other industries. the addition of FlexMove will allow us Dorner Holding Corp. says the to better support those sectors.” addition of FlexMove expands its geo- Dorner Mfg. says the acquisition graphic coverage and complements allows it to continue its strategy of Celebrating Over 80 Years existing products and capabilities in international expansion. Earlier this of Service to the Industry... the Dorner Mfg. line. year, the company appointed Dan The company expects the integra- Nasato as vice president of internation with FlexMove to be benefi cial, tional development, and Edmundo specifi cally to customers in European De la Rosa as international sales and Asian markets. manager, Latin America. CMN From the Brine or

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WCMA announces judging panel for 2016 World Championship Cheese Contest March 7-9

MADISON, Wis. — Wisconsin Cheese Madison; applications program coordinator, CDR, • Todd Druhot, director of the cheese Makers Association (WCMA) yesterday • New Zealand: Andrew Legg, re- Madison, Wisconsin; importing program, Gourmet Foods announced the judging panel for the search technologist, cultured foods, • Richard Dargan, consultant, International, Atlanta, Georgia; 2016 World Championship Cheese Con- Fonterra, Cambridge; Dargan Dairy Solutions, Cocoa Beach, • Craig Gile, new products manager, test. The contest will be March 7-9 at • Norway: Cathrine Rabben, dairy Florida; Turn to JUDGES, page 40 a the Monona Terrace Convention Center product and technology developer, in Madison, Wisconsin. TINE, Stavanger; According to WCMA, judges will hail • The Netherlands: Jo Penders, from 16 nations and 13 U.S. states. The cheese specialist, FrieslandCampina panel will evaluate cheese, butter and Cheese Specialties, Wolvega; yogurt entries overseen by Chief Judge • Portugal: Pedro Louro, dairy Robert Aschebrock, veteran USDA dairy researcher, National Institute for grader. Agricultural Research and Veterinary “We are proud to have a panel of the (INIAV), and Miguel Rolo, product world’s most excellent cheese, butter manager, Fibosa; and yogurt judges,” Aschebrock says. • Spain: Mariana de Almeida, sheep “These judges are experienced cheese and goat milk production and dairy graders, cheese buyers, dairy science product consultant, Ms. J and Co., and professors and researchers. We are Jose Luis Galvan Romo, cheese sensory More News, We ﬁll our newspaper each week honored they are joining us.” analysis professor, Junta de Castilla y More Solutions, with news “that is all about YOU.” WCMA says the contest again is Léon, Castilla; The weekly news coverage and support you receive from inviting the winner of the Cheddar • Switzerland: Roland Sahli, manag- More Choices! CHEESE MARKET NEWS is category in the National Collegiate ing director, Gourmino AG, and Anton unmatched in the industry. Dairy Products Evaluation Contest to Schmutz, head of international markets, Choose the Best... We take serious news, add in analysis, attention to detail, passion and integrity observe the judging. Kaylee Wegner, a Mifroma; and Cheese Market News. to deliver the highest level of coverage senior studying dairy production and • United Kingdom: Chris George, Because the Right and service in the cheese business! animal science at South Dakota State partner, Cheese Journeys, and Adrian News Matters! Call us today to discuss your marketing needs or University, is being invited to shadow Fowler, owner and cheesemaker, to subscribe. the judges at the contest. Fowlers Forest Dairies, Earlswood, Assisting Aschebrock are Chief Warwickshire. Judge Emeritus Bill Schlinsog, Middle- • U.S. expert judges include: ton, Wisconsin, and Assistant Chief • Jill Allen, corporate manager Judges Tim Czmowski, Agropur Inc., of product quality, Tillamook County CHEESE MARKET NEWS® SUBSCRIPTION FORM: Hull, Iowa; Stan Dietsche, Oshkosh Creamery Association, Tillamook, 1 Year Rates (52 issues) 2 Year Rates (104 issues) ELECTRONIC 1 Year Rates (52 issues) F $145 (2nd Class) F $200 (1st Class/Canada) F $205 (2nd Class) F $325 (1st Class/Canada) F $145 (Email Only. Without Mail Service) Cheese Sales and Storage, Oshkosh, Wis- Oregon; F $330 (International) F $525 (International) F $210 (Email With 2nd Class Mail Service Only)

Are You Really Cutting It? JUDGES FAM DEVILLE Shredders and Dicers produce a perfect cut quality; Continued from page 39 are cleaner, smarter and more efficient. Cabot Creamery, Montpelier, Vermont; • Glenn Hatcher, director of qual- Less waste ity systems, Pacifi c Cheese, Hayward, Impeccable hygiene California; Better cut quality • John Jaeggi, cheese industry and Assured employee safety applications program coordinator, CDR, Madison, Wisconsin; Increased capacity • Mark Johnson, senior scientist, CDR, Madison, Wisconsin; • Aileen Kacvinsky, sales account manager, DuPont Nutrition and Health, Madison, Wisconsin; • Kerry Kaylegian, pilot plant manager, Pennsylvania State University, University Park, Pennsylvania; • Dan Konz, cheese grader, Dairi- Concepts, Kimball, Minnesota; • Laura Laehn, raw materials/grading supervisor, Masters Gallery Foods, Plymouth, Wisconsin; • Charles Lindberg, program manager, New York State Department of Agriculture and Markets Division of Milk Control, Belfast, New York; • Lloyd Metzger, dairy science professor, South Dakota State University, Brookings, South Dakota; • Neville McNaughton, cheese consultant, CheezSorce, Davisville, We cater to cheese processing companies that impeccable hygiene and assured employee safety, Missouri; demand sanitary, durable, practical and efficient food all while reducing your labor and maintenance costs. • Bill Novak, president, Novak cutting equipment. Contact us for a consultation or demonstration Cheese of Wisconsin, Green Bay, Wis- Our advanced technology is designed to improve with one of our product specialists to discuss how we consin; your processing and your bottom line. In addition to can help you achieve your goals. • Mike Pederson, multiple products increased capacity, you get better cut quality, less waste, grader, Wisconsin Department of Agri- culture, Argyle, Wisconsin; • David Satterness, regional sales April 12-14 Milwaukee, WI manager, Chr. Hansen Inc., Sioux Falls, Come visit us in booth 803 1.866.404.4545 www.devilletechnologies.com South Dakota; • Cathy Strange, global cheese buyer, Whole Foods Market, Austin, Texas; and •Eric Vorpahl, national sales manager, Grassland Dairy Products, Green- wood, Wisconsin. Contest offi cials anticipate more than 3,000 entries for the 2016 competition, WCMA says. Entry forms FS40 Hymaks CMD-3D Flexifam CHS-2D and fees for the contest are due Feb. 5. For more information, visit For more information please visit www.devilletechnologies.com www.worldchampioncheese.org. CMN © 2016 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])