INSIDE: September 2008 Editorial...... 1 USDECNews U.S. Dairy Industry News Editorial______SIMPLIFIED CHINESE U.S. Dairy Industry Aims to 2008的出口量同比增加了74%，出口额超过了21亿元。 Reduce Carbon Footprint ...... 3 这要归因于奶粉、奶酪和黄油出口的增加，尤其是奶酪出口，更是创造了新 Milk Powder, Cheese, Butter 高。对于清蛋白的需求也持续强劲，升了22%，达到67,297吨，其 Lead U.S. Export Gains...... 3 中出口到中和墨西哥的清蛋白超过总量的一。 In the News ...... 4

Cheese & Manufactured Products 在中，对奶酪的需求持续增长，奶酪随着西式快餐和餐饮的发展而变得 日益普遍。去中共进口奶酪约10,000吨，其中超过一是马苏里拉奶 Cheese Inspires New Menu 酪。马苏里拉奶酪是匹萨饼不可或缺的原料，以必胜客、棒约翰为代表的 Options at U.S. Restaurants ...... 5 匹萨连锁店以及本土连锁好伦哥、巴贝拉、萨莉亚都带动着马苏里拉奶酪 Ingredients 的消费。除了匹萨饼，消费者也可以在越来越多的焙烤产中找到奶酪的 DMI Showcases New 身影，甚至在某些寿司店中，奶酪切片也用于新口味的组合。一些企 Applications for Dairy 业，如伊利、光明、三元等也推出了其奶酪产。奶酪作为食原料正面 Ingredients at IFT 2008 ...... 7 临着更多的机遇。

Nutrition 北京奥运会也将促进奶酪的消费。从五月到九月，出口协会中代表 Dairy Proteins for 处在北京开展了奶酪的促销活动，包括了大多数的在中可以找到的 Optimal Health ...... 9 奶酪产，如Land O’Lakes, Borden, Crystal Farms, Kraft, Sargento和Organic Meet Our Members Valley。销售数据显示，各零售场所的奶酪销售额至少会提高50%。

Gerber California, Inc...... 11 希望您能喜欢这期季刊。我们期待着得到您的反馈和宝贵意见！ Hoogwegt U.S., Inc...... 12 MCT Dairies, Inc...... 13 Editorial ______ENGLISH United States (U.S.) dairy exports in the first half of 2008 were up 74% versus last year, exceeding $2.1 billion. The gain was driven by large increases in milk powder, cheese and butter exports and U.S. exporters reported record volumes for cheese shipments. The demand for U.S. whey protein concentrate (WPC) remained solid, with volumes increasing 22% to 67,279 MT. and Mexico received more than half of the WPC shipments. (continued on page 2)

USDEC – China Suite 436 Centre East Tower 1376 Nanjing Xi Road Shanghai, China 200040 Telephone +86-21-6279-8668 Fax +86-21-6279-8669 E-mail: [email protected] Website: www.usdec.org/china U.S. Dairy Industry News

(continued from cover editorial)

The demand for cheese is growing in China and this trend is expected to contin- ue. Cheese is becoming more popular with the expansion of fast-food and other types of Western cuisine. China’s total cheese imports in 2007 approached 10,000 MT, of which more than half was mozzarella. Mozzarella consumption is expected to grow with the development of chain restaurants, led by and Papa John’s, and domestic pizza shops such as Origus, Babela, Saizeriya, etc. In addition to pizza, consumers are finding cheese in more baked products and even in sushi restaurants, where cheese slices are being used in new types of sushi rolls. Major Chinese dairy manufacturers are focusing more on cheese and several have launched their own processed cheese products, such as Yili, Shanghai Bright Dairy and Sanyuan. All of these activities are creating new opportunities for cheese as a food ingredient. The Beijing Olympics is expected to help increase cheese consumption in China. From May through September, USDEC China has been conducting U.S. cheese related promotional activities in Beijing, which has the largest variety of U.S. cheese brands in China, including Land O’Lakes, Borden, Crystal Farms, Kraft, Sargento and Organic Valley. As a result of this promotional activity, cheese sales in retail stores are expected to increase by at least 50%. Please enjoy reading this edition of USDECNews. As always, we look forward to hearing from you and welcome your ideas on how to improve our newsletter.

USDEC News is published by the U.S. Dairy Export Council (USDEC) and is designed to provide up to date information about the U.S. dairy industry for the benefits of our international partners.

USDEC was formed by Dairy Management Inc. in 1995 to enhance the U.S. dairy industry’s ability to serve international markets. USDEC is an inde- pendent non-profit membership organization representing dairy processors, exporters, milk producers and industry suppliers.

USDEC supports international buyers of dairy products by providing information about U.S. suppliers, their products and capabilities. We bring buyers and sellers together through conferences, trade missions and trade shows. USDEC furnishes application and usage ideas for U.S. dairy ingredients through seminars, one-on-one consultations and technical publications. We assist with foodservice promotions, menu development and education. We also work with local authorities to resolve market access issues that ensure reliable delivery for customers and importers. When you work with USDEC and its members, you are partnering with companies that manufacture and export more than 85% of all U.S. dairy products.

Copyright © 2008 U.S. Dairy Export Council.

2 USDECNews | September 2008 U.S. Dairy Industry News

U.S. Dairy Industry Aims to Reduce Carbon Footprint

The U.S. dairy industry is thinking tions. This will ensure an economically, green, proactively addressing a major environmentally and socially sustain- concern of buyers, consumers and able industry.” policy-makers worldwide. Summit attendees recommended a More than 250 dairy farmers, proces- number of actions, including: sors, academics, government and • Reducing energy use in the milk association officials came together in supply chain by developing new Rogers, Arkansas, this summer for a milk handling and processing Sustainability Summit. It marked the technologies and procedures U.S. dairy business’ first major step in a comprehensive industry-wide initiative • Emphasizing carbon credit trading In the U.S. a new square, self-stacking milk to identify and address sustainability • Supplying green power to bottle design offers cost savings and issues. During the meeting, attendees communities by expanding the increased transport efficiencies. developed an action plan of concrete use of methane digesters steps designed to reduce the industry’s real-world viability as ways to reduce carbon footprint, focusing on opera- • Stimulating the development greenhouse gas emissions. tional efficiencies and innovations to of low-cost, low-carbon, reduce greenhouse gas emissions consumer-acceptable packaging “Now is the time to harness our com- while ensuring financial viability and bined talents to address these issues,” • Reducing cooling costs and emis- industry growth. says Gallagher. “Through the sions associated with refrigeration Sustainability Summit, we were able “Sustainability is a challenge that The innovative ideas and initiatives to identify common interests and estab- requires industry-wide solutions,” says advanced by the Summit participants lish a realistic action plan that has the Tom Gallagher, chief executive officer will be further refined for possible test- potential to transform the industry.” of Dairy Management Inc.™ (DMI). ing and evaluation. The goal, according “Decision-makers from across the dairy to Gallagher, will be to field-test several value chain are working together to prototype projects to determine their commit to concrete, innovative solu-

Milk Powder, Cheese, Butter Lead U.S. Export Gains

United States (U.S.) dairy exports this year. Sales reached 70,977 MT, up and Japan. However, demand for U.S. topped $2.1 billion in the first half of 48% from 2007. Mexico, Korea, Japan whey protein concentrate (WPC) 2008, up 74% from a year ago, and Canada remain the largest mar- remained solid, with volumes increasing according to U.S. Department of kets for U.S. cheese, accounting for half 22% over the 2007 figure to 67,279 MT. Agriculture data. Gains were led by the volume. More than half of the shipments went large increases in exports of milk to Mexico and China. Butterfat exports were nearly 50,388 powder, cheese and butter. MT in the first six months of 2008, up Among other products, in the first half Shipments of nonfat dry milk/skimmed seven-fold from last year (when exports of the year, lactose exports were 97,012 milk powder (NDM/SMP) topped were just 7,100 MT). Major customers MT, down 1%; fluid milk and cream 234,254 metric tons (MT) in the first were Russia, Egypt, Saudi Arabia and exports were 24.5 million liters, double half, a gain of 83% from last year. This Morocco, which combined took more year-ago levels; ice cream exports made the U.S. the world’s number one than half of the U.S. butterfat exports. were 13,522 MT, down 8%; whole milk supplier of NDM/SMP. Major markets powder shipments were 19,995 MT, U.S. exports of dry whey declined sharply were Mexico, the Philippines and up 247%; and exports of food prepara- in the first half compared with a year Indonesia, which accounted for more tions were 38,354 MT, up 11%. ago. At 88,444 MT, exports were off than half of the U.S. export sales. 34% from the pace of 2007. Volumes U.S. exporters posted record volumes were down in most major markets, of cheese shipments in the first half of including China, Canada, Mexico

3 USDECNews | September 2008 U.S. Dairy Industry News

In the News…

New USDEC Members • Leprino Foods selected Greeley, scheduled to open in March 2009, • USDEC welcomes six new compa- Colorado, as the site for its tenth will handle the whey for Wisconsin’s nies to the membership: Agri-Dairy United States (U.S.) plant. The large growing contingent of organic Products, Inc., a Purchase, New (80,000 square-meters) new moz- cheese makers. The company will York-based processor and trader; zarella facility, due to open in 2011, produce WPC for organic nutritional California Dairies, Inc., a dairy will be able to handle 3 million liters supplements, and also plans to cooperative based in Artesia, of milk per day. Leprino is investing launch its own brand of organic California; Erie Foods International, $270 million in the project. whey supplements for women, an Inc., a manufacturer and marketer of • Michigan Milk Producers under-served demographic in the dairy ingredients from Erie, Illinois; Association will expand its whey protein boom. Ovid, Michigan, condensed milk/ Globex International, Inc., a New Moves and Consolidations York-based trading and exporting butter/powder plant, boosting capaci- • Prairie Farms Dairy will cease pro- firm; Septoon Inc., a dairy products ty from 1.3 million liters of milk per day duction at its Quincy, Illinois, fluid trader from Alhambra, California; to 2.2 million liters. The $35-million milk processing plant. The facility will and Wisconsin Farm Bureau project should be complete by the remain open as a distribution facility. Federation, a general farm organi- end of 2009. • Schreiber Foods will close its zation based in Madison, Wisconsin. • Nestlé will expand its Anderson, Wisconsin Rapids, Wisconsin, Indiana, beverage plant just two processed cheese plant at the end New Plants and Upgrades years after opening. The company of September and move the business • Byrne Dairy will build a new corpo- will invest $200 million over the next to its new Carthage, Missouri, facility. rate headquarters to accommodate two years, adding 11,000 square- double-digit growth over the last five meters and creating 135 new jobs. Acquisitions and Mergers years. The company will expand fluid The plant makes Nesquik flavored • Glanbia plc acquired Optimum milk processing facilities at the cur- milk and Coffee-Mate creamer. Nutrition Inc., an Aurora, Illinois- rent plant in Syracuse, New York, and • Protient Inc., St. Paul, Minnesota, based manufacturer of whey-based shift corporate offices to a new near- will start production of whey protein nutritional supplements for the sports by location, to be built by 2010. isolate (WPI) at its Juda, Wisconsin, sector. In 2007, Optimum generated • Epsilon Industries purchased a plant September 1. The facility $185 million in sales. The company former Sorrento Cheese factory in also makes WPC 34, WPC 80 and has plants in Illinois, South Carolina Goshen, New York, and plans to lactose. and Florida. reopen it with an affiliated company, • Sorrento Lactalis is adding a 4,645- • International Ingredient Corp., Fantis Foods. The 5,760-square- square-meter whey processing plant Fenton, Missouri, acquired Land meter plant will start producing feta to its Nampa, Idaho, cheese opera- O’Lakes’ pet food-grade cheese cheese in early 2009, and expand tion. The $50-million project is drying plant in Lake City, Minnesota. into additional varieties later. The expected to be complete in the The plant manufactures spray dried plant has been closed since 2004. spring of 2010, adding 40-50 jobs. cheese powders for use in the pet • Green Meadows Foods’ new The expansion will enable Sorrento food and animal feeding industries. cheese and whey plant in Hull, Lactalis to increase cheese produc- Iowa, is expected to be running by tion by 50%, to 100,000 MT per year. New Products November. The facility will process • Star Valley Cheese Co. may reopen • Sargento Foods has introduced 330 million liters of milk and pro- its plant in Thayne, Wyoming, which Salad Finishers and Potato Finishers, duce 34,000 metric tons (MT) of has been idle for three years. An chef-inspired blends of Sargento cheese annually, as well as whey Idaho dairyman is trying to purchase natural cheese and other toppings, protein concentrate (WPC) and per- the facility out of bankruptcy holdings. sold in the produce section of gro- meate powders in various protein He plans to start up with mozzarella cery stores. Salad Finishers varieties levels. The cheese will be marketed cheese. The small plant has the include Chicken Caesar (with through Masters Gallery Foods. capacity to produce 680 MT of parmesan) and Cranberry Pecan • Hilmar Cheese Co., Hilmar, cheese per month. (with mozzarella and asiago), while California, will expand its Dalhart, • Wisconsin Specialty Protein broke Potato Finishers varieties include Texas, cheese and whey plant. The ground on a 1,950-square-meter Cheddar Broccoli and Au Gratin. project, due for completion in 2010, whey plant in Reedsburg, Wisconsin, will double capacity to 4.2 million the first plant in the U.S. to process liters of milk per day. organic whey. The $14-million facility,

4 USDECNews | September 2008 Cheese & Manufactured Products

Cheese Inspires New Menu Options at U.S. Restaurants

Cheese is big business. According to At Houlihan’s one can order the Mintel Reports, the market for United Creamy Gorgonzola Burger topped States (U.S.) ready-to-eat cheese in with balsamic onions, tomatoes, 2006 was $13 billion, underscoring just spring lettuce mix and gorgonzola how important cheese is to consumers’ cheese. daily eating routines. Mintel found that serves up fontina alongside mozzarel- 95% of adults eat cheese, while 61% of la on its Wild Mushroom Pizza made children eat sliced or string cheese as with wild mushroom walnut pesto and a snack, making it the sixth most popu- cremini, shiitake, portabello and white lar snack food among children overall. mushrooms. The Caesar salad at El Torito Mexican Grill received a south- Cheese consumption is growing at of-the-border twist with cotija cheese, the retail channel and the trend has diced tomatoes, roasted peppers, expanded into all types of restaurants. crispy tortilla strips and cilantro-pepper Consumers more often turn to cheese dressing in its Grilled Chicken when they dine out, relishing it in dish- Mexican Caesar Salad. es from the most traditional American foods to exotic ethnic ones. The variety and artichokes. Other Greek-inspired of cheeses diners now find available in dishes pair feta with more traditional their favorite restaurants is staggering. American cheeses. Uno Chicago Grill offers an It’s All Greek to Me Panini From April to June 2008, Mintel Menu The variety of cheeses with chicken, kalamata olives, spinach, Insights tracked more than 1,300 menu pesto, tomatoes, caramelized onions, items across the U.S. that featured diners now find mozzarella and feta. Great Wraps cheese. The top cheeses used included includes both feta and pepper jack parmesan, cheddar and mozzarella; available in their in its Veggie Greek Pita made with however, more unique varieties includ- romaine, tomatoes, onions, olives, ing pepper jack and asiago grew by favorite restaurants sprouts and balsamic vinaigrette. 8% and 5%, respectively, from Q3 2007 to Q2 2008. Cheeseburgers, pizza and is staggering. Americans are also looking to Latin Caesar salad were the three most com- America for new restaurant experi- mon dishes made with cheese during ences. In particular, the growing that period, but even these classic dish- Hispanic population in the U.S. has es continue to be updated with unique invigorated interest in authentic Although cheese is the most popular cheeses. Mexican dishes. Cheddar and jack in traditional American and Italian cheeses are the most common in dishes, a diverse array of ethnic Mexican dishes, but a number of cuisines are also embracing cheese. other traditional Mexican cheeses are Greek cuisine is gaining momentum becoming familiar to American diners. in the U.S. and feta cheese plays a leading role in many of its dishes. In According to Mintel Menu Insights, fact, Mintel Menu Insights reports that since 2007 cotija, queso fresco and feta’s incidence on U.S. menus has chihuahua have been the most popu- increased 6% from Q3 2007 to Q2 lar, especially in the fine dining sector. 2008 — the fastest growth among Cotija is a saltier, aged cheese used to the top 10 most popular foodservice replace parmesan cheese in Mexican- cheeses. style food dishes. Queso fresco and chihauhua are both soft, white cheeses. At the Greek restaurant The Black Olive, for instance, feta appears in a Frontera Grill offers Enchiladas de Savory Bread Pudding made with olive Hongos al Chipotle filled with wood- bread, leeks, portabella mushrooms land mushrooms, red potatoes and

5 USDECNews | September 2008 Cheese & Manufactured Products caramelized onions and topped with spicy chipotle sauce and queso fresco. Queso fresco takes a different form at Dining out is an Casa Nueva where it is cut into strips, deep fried and served with a side of important way to tomato-cilantro sauce. relax, indulge oneself Quesadillas are made more authentic at Maya where its Quesadillas Surtidas and explore new are stuffed with zucchini blossoms, salsa roja, crema fresca and cotija culinary experiences, cheese. Even a simple grilled steak is enlivened at El Charro Café with chi- and cheese can make huahua cheese and avocado crema. Cheese has become such a ubiquitous all of that possible. part of restaurant dining that it even appears in cuisines that traditionally have not relied on dairy ingredients. With the exception of cream cheese in At Roy’s, a Polynesian-influenced Japanese sushi rolls and Chinese crab concept, cheese is a flavorful partner rangoon, cheese is largely absent from to fish in Spinach and Gorgonzola Asian cuisines. However, a few trail- Crusted Hawaiian Ono. Cheese also blazing restaurants are incorporating plays a prominent role in New World Tuscan bread with mascarpone cheese it in reinvented favorites. Grill’s Thai Cobb Salad that combines and caramel. Ricotta is reinvented at blue cheese with curried chicken, Snappy Tomato Pizza, which layers avocado, egg, bacon and red Thai ricotta cheese, real apple chunks and a curry drizzle. sweet cinnamon streusel topping. And Cheese is normally associated with cream cheese goes beyond cheese- savory dishes, but desserts are also cake in Mesa Grill’s Strawberry embracing its flavor and texture. Rhubarb Cream Cheese Empanadas. Tiramisu, cheesecake and cannoli Dining out is an important way to relax, are the overwhelming cheese-based indulge oneself and explore new culi- dessert favorites, but mascarpone, nary experiences, and cheese can cream cheese and ricotta can have make all of that possible. From nostal- other applications as well. gic comfort foods to unexpected ethnic At Carino’s Italian Grill, Mascarpone treats, cheese plays a critical and excit- Bread Pudding blends custard-soaked ing role in U.S. foodservice innovation.

6 USDECNews | September 2008 Ingredients

DMI Showcases New Applications for Dairy Ingredients at IFT 2008

By K.J. Burrington, ingredient is highly competitive Wisconsin Center for Dairy on a global basis. A combined Research DMI/USDEC study showed that the functionality and flavor of U.S. MPC’s More than 15,000 attendees from were comparable to those produced over 80 countries came together at around the world. MPC’s with protein the IFT Annual Meeting & Exposition levels of 42, 56, 70, 80 and 90% are this year in New Orleans, Louisiana available to meet the needs of many from June 28th - July 1st. Hundreds of food applications. exhibitors were on hand, many of whom were promoting the benefits of A U.S. manufactured MPC with 70% dairy ingredients, including Dairy protein was used in the Chocolate Management Inc.™ (DMI)1. DMI is a Pudding Enhanced with Milk Protein regular exhibitor at IFT events and product. This pudding concept their theme this year was “Make It scored well (#2 out of 29 concepts) Great with Dairy”. Visitors to the in a recent DMI concept screening exhibit booth received a wealth of lit- study with U.S. consumers. Pudding erature and information on how dairy is a snack that children like however, tein. Whey protein has been shown ingredients bring value to food and most commercial puddings contain to promote satiety in both short- and beverage products in terms of flavor, only 1 g of protein. The addition of long-term studies and work continues functionality and nutrition. MPC 70 to this instant chocolate to learn more about the specific pudding provides 5 g of protein per A number of new food applications effects at various dosage levels. serving (113 g). The MPC also pro- were developed for the 2008 IFT vides 150 mg of calcium (15% of the The prototype used to deliver the event to highlight U.S.-made dairy U.S. recommended daily allowance) concept of satiety was a Peach- ingredients. The products reviewed in the finished pudding. Flavored Drink with Whey Protein below were available for tasting in and Fiber. The product contains 10 g New Orleans and the feedback on Satiety of whey protein per 240 ml serving in these products was very favorable. Satiety, or a feeling of fullness, is an addition to 3 g of fiber. It is designed important consumer benefit for weight to be a ready-to-drink product with a management. In a recent market fresh smoothie-like consistency and research study two-thirds of the U.S. creamy mouthfeel. Whey protein iso- consumers who were participating late (WPI) is used in the formulation stated that it was extremely important and provides the highest level of pro- or very important that a food or bever- tein per gram, a clean flavor and age made them feel satisfied. The excellent solubility at pH 3.8. The satiety benefit was most important to added fiber helps meet a consumer females, 18-34 years old and exercis- need for increased fiber in the daily ers, because both these groups are diet and it also promotes satiety. The concerned about weight manage- drink contains apple juice to provide ment. Research has shown that the natural sweetness and fructose is consumption of protein promotes sati- added for additional sweetness. ety.2 A 2008 review published by the Safety and Quality of National Dairy Council reported that Muscle Recovery U.S. Milk Proteins protein was found to be more satiating Research has shown that whey pro- Dairy ingredients produced in the than carbohydrates or fat in 23 out of tein helps build and maintain muscle. United States (U.S.), including milk 27 short-term studies (up to 24 hours). Whey protein contains the highest protein concentrates (MPC), are the In each of the four long-term studies levels of the branched-chain amino safest and most extensively tested (up to 6 months), protein had a posi- acids, leucine, isoleucine and valine, ingredients in the world. The U.S. tive effect on satiety in diets where in comparison to other proteins. supply of MPC is growing and this 30% of the calories came from pro- Leucine has a unique role in stimulat-

7 USDECNews | September 2008 Ingredients ing protein synthesis in the muscle. A screen. The product developed to dosage of only 10 g of whey protein meet this consumer need was a has been shown to promote muscle Chocolate Truffle with Fortified recovery after exercise.3 Milky Center. In this product smooth milk chocolate covers a creamy cen- The prototype used to deliver the ter containing U.S. anhydrous milk fat muscle recovery benefit was a Whey and U.S. whole milk powder, plus the Protein Enriched Blackberry addition of 300 mg of calcium and Performance Drink. This beverage added Vitamin D. This is truly an is a refreshing isotonic drink with the indulgent way to include important added benefit of 10 g of whey protein nutrients in your diet. per 240 ml for muscle recovery. No matter what consumer need you Isotonic drinks are already popular in A Hash Brown Casserole with are trying to meet, U.S. dairy ingredi- the U.S. and are used by both athletes Aged Cheddar product was featured ents can be part of the solution for and non-athletes. They provide the as a tasty, convenient way to deliver your new products. The flavor, func- electrolytes potassium and sodium a hot breakfast. When cooked in a tion and nutrition of dairy ingredients and water to keep the body hydrated. microwave, this cheesy breakfast com- add value to products for all age Isotonics are clear, low-pH drinks so it bines the full flavor and creaminess groups and cultures. is necessary to use WPI to maintain of aged cheddar together with the the clarity of the drink and have good crispness of baked hash browns. This solubility at pH 3.2. The DMI whey product scored #5 out of 29 in the protein performance drink has less DMI concept screening study men- sugar than most isotonic drinks to tioned earlier as a quick and easy keep the calorie (70 kcal) and carbo- breakfast. The study participants com- hydrate (8 g) content low. mented that the cheese added extra appeal to this product. An over- whelming 95% of U.S. consumers agreed that they “love the taste of cheese” and 86% said that “cheese really makes a difference when it is part of the foods we eat”. Cheese provides valuable protein and minerals, such as calcium, to for- mulated foods. Cheese is a versatile ingredient and can be tailored to meet the specific requirements of an appli- cation, such as flavor and texture. For example, processed cheese can incor- porate several dairy ingredients, such Product application sheets for all of as sweet whey, WPC and MPC, into the products showcased by DMI at the product formulation to help obtain the 2008 IFT exposition are available the desired melt, stretch and viscosity at www.innovatewithdairy.com. levels. U.S. cheeses are available in Cheesy Taste and full-fat, reduced-fat, low-fat and fat- Convenience free varieties. Good-tasting frozen breakfast items Permissible Indulgence References: that are quick to heat up, give con- Consumers are more aware of the 1. IFT2008 Post-show Article, sumers the opportunity to enjoy a importance of good nutrition and are http://www.ift.org/cms/?pid=1001836 hot breakfast anytime they choose. 2. National Dairy Council, Protein, Dairy trying to eat healthier. In many cases Protein and Whey: Effects on Satiety and Cheese adds flavor, performance however, consumers do not want to Food Intake Regulation, November 2007. and value to a hot breakfast item. completely give up candy and sweets. 3. J.E. Tang et al, Canadian Journal of Applied Sandwiches, hash browns and even Physiology, Nutrition, and Metabolism, An indulgent treat with added nutri- November 2007. breakfast burritos are popular for tion had the highest purchase intent breakfast at quick-serve restaurants. scores in the 2007 DMI concept

8 USDECNews | September 2008 Nutrition

Dairy Proteins for Optimal Health

Protein is an essential part of the daily to National Health and Nutrition diet. Historically, the dietary recommen- Examination Surveys (NHANES) this dations for protein have been based is generally true. The data does show on minimal protein needs and disease however, that a significant number of prevention. More recently, however, the people in certain age groups, including discussion has changed to the amount adolescent females and older women, of protein needed for optimal health. do not get enough protein. In May 2007 a group of 52 interna- Protein Quality tionally recognized protein experts Protein quality is important in terms of gathered in Charleston, South achieving and maintaining optimal Carolina to discuss the factors of most health. Protein sources vary greatly in importance to the dietary guidelines quality and dairy products consistently for protein in the United States (U.S.) rank high in quality as they contain a and Europe. The experts reviewed the high level of essential amino acids current scientific data regarding the (EAAs) which are a necessary part of the role of dietary protein in optimal health daily diet to support growth. Proteins and debated minimum versus optimum with all the EAAs are called “complete protein requirements. The group proteins” and dairy products are natural- concluded that there was a benefit Weight Management ly complete proteins. to increasing the intake of protein in and Satiety excess of the current recommended Leucine is an especially important EAA Obesity is a growing health concern daily allowance (RDA) to help reduce for muscle protein synthesis. According worldwide and it is responsible for rising the risk of certain health conditions to Dr. Donald Layman, a protein expert health care costs related to hyperten- including obesity, sarcopenia, osteo- and speaker at the recent IFT Annual sion, T2D, heart disease, stroke and porosis, cardiovascular disease (CVD) Meeting, muscle protein synthesis can cancer. There is a consensus among and type 2 diabetes (T2D). The key be optimized by consuming at least 18 the experts that high-protein weight loss messages from the Protein Summit are g of protein three times a day. The pro- diets are associated with decreased fat summarized below. tein consumed at each of three daily and carbohydrate intake and fat loss. meals should contain a minimum of 2.5 They also help maintain or increase lean g of leucine. Whey protein isolate con- body mass. This in turn helps improve tains 14 g of leucine and milk protein body composition and the ability to has 10 g of leucine per 100 grams of maintain weight loss over time. protein. There are several reasons why high- The current internationally approved protein weight loss diets are effective. method for measuring protein quality One is that protein has a greater sati- is the protein-digestibility corrected ety effect than carbohydrates and fat amino acid score, or PDCAAS. This and may help decrease overall calorie method is based on the amino acid consumption. High-protein diets are requirements for humans and protein also associated with an in increase in digestibility. The PDCAAS can never the metabolic rate, or the amount of exceed 100%, or a value of 1.0, as val- Protein Intake energy used by the body during times ues higher than 1.0 must be rounded of reduced activity. Protein is essential for human life and is down to 1.0. The PDCAAS is currently present in muscle, bones, hair, heart, under criticism for having limited value Sarcopenia teeth, brain, blood, skin and hormones. in comparing individual proteins and Aging is often associated with a reduc- The current RDA for protein in the U.S. for undervaluing higher quality pro- tion in appetite and the desire to eat is 0.8 g/kg body weight. At the protein teins, like dairy products. For example, high-protein foods often decreases. summit, the experts agreed that the cur- whey protein has an actual protein- Insufficient protein intake is one of the rent U.S. RDA for protein may not be an digestibility amino acid score of 1.14 contributing factors for sacropenia, or acceptable minimum level for optimal and soy protein has an actual score of age-related muscle loss. This serious health, especially in active adults and the 0.99. When these values are rounded condition results in frailty, disease and elderly. off or “corrected” both proteins have an a reduced quality of life in elderly peo- It is assumed that people in the U.S. equal score of 1.00 which can be mis- ple in all parts of the world. consume too much protein. According leading.

9 USDECNews | September 2008 Nutrition

Approximately 30% of men and women ml of milk, 170 g of yogurt and 175 g Number of People with Diabetes over 60 years of age are affected by of cheese). (in Millions) chronic muscle loss and in many cases Weight loss is a great accomplishment Country Year 2000 Year 2030 % Increase these individuals consume inadequate for many individuals but it may lead to amounts of protein. According to the Argentina 1.43 2.46 72% bone loss, especially in the elderly. 2005-2006 NHANES survey, the protein Brazil 4.55 11.31 148% Higher protein diets (more than 70 intake of women dropped by over 8% g/day) have been shown to help pre- China 20.76 42.32 104% from their 40’s to their 50’s and intake lev- vent bone loss during dieting. els continued to decrease over the next Egypt 2.62 6.73 156% two decades. Another study of a group of Heart Disease Japan 6.77 8.91 32% 2,600 older men and women found that The World Health Organization esti- Korea 1.86 3.38 82% over 25% of the participants did not eat mates that almost 30% of the deaths in enough protein to maintain muscle mass Lebanon 0.15 0.38 159% the world each year are due to cardio- during aging. Mexico 2.18 6.13 181% vascular disease, or CVD. High-protein weight loss diets have been shown to U.S. 17.70 30.31 71% increase fat loss and reduce the risk of Health Organization Source: World CVD. In some studies serum triglyc- As with heart disease, obesity is one of eride levels, a risk factor of CVD, were the key factors driving the increase in lowered by as much as 30-55% when T2D. High-protein/low-carbohydrate carbohydrate and fat were replaced diets have been shown to be effective with protein. in the management of T2D, especially when body weight and caloric intake Elevated blood pressure is a major are controlled. Reduced or fat-free CVD risk factor and numerous studies cheese and yogurt and whey protein show a strong association between snacks and meal replacements are all increased protein intake and reduced excellent protein choices for diabetics. blood pressure. One recently pub- lished study in the British Journal of In summary, the evidence presented at Experts recommend that seniors, espe- Nutrition looked at the relationship the 2007 Protein Summit supports the cially women, get at least 25% more between low-fat dairy intake and blood consensus of the experts that there are protein than the current RDA. Dairy pressure in adults ages 55-80 with mul- potential benefits to increasing the pro- products, including yogurt and whey tiple risk factors for CVD. The results tein requirements for adults, up to 3-4 protein, are easily digested and can be showed the consumption of low-fat times the current minimum requirement. combined with a number of foods to dairy products (three to four daily serv- Safety should not be a concern as stud- help increase protein in the diet. ings) was associated with lower systolic ies have shown that healthy adults can consume up to 35% of their total daily Bone Health blood pressure. calories in protein without any negative Bone is made up of approximately Hydrolyzed whey protein, a highly side-effects. 50% protein by volume. A daily supply digestible dairy protein, has also been of protein is needed for bone mainte- shown in studies to reduce elevated Dairy products provide a variety of nance and to help prevent bone blood pressure and in some cases, a options for consumers to increase their fractures. Similar to muscle mass, bone beneficial reduction in cholesterol (total intake of high quality protein. One of mass is lost during the aging process and low-density lipoproteins) was also the next steps will be to communicate and optimal bone health often requires observed. Additional studies are ongoing this message to consumers, health both protein and calcium intakes above to determine the full potential of low-fat professionals and nutritionists and re- the current recommended guidelines. dairy products, including whey protein, educate them on the importance of Studies have found that there is a posi- in the battle against heart disease. consuming adequate amounts of high tive and beneficial correlation between quality, protein-rich dairy products protein intake and bone density when Diabetes every day. higher levels of protein are supple- In the year 2000 there were an estimat- mented with calcium and vitamin D. ed 170 million cases of diabetes in the Milk and other dairy products are cal- world. By 2030 the number is expected Reference: cium-dense foods with approximately to increase to over 366 million cases, American Journal of Clinical Nutrition, 87(supplement):1551S-1583S, 2008. 300 mg of calcium per serving (i.e. 240 the majority of which will be T2D.

10 USDECNews | September 2008 Meet Our Members

Gerber California, Inc.

Established as a trading company in “Gerber's emphasis is to develop long- 1987, Gerber California, Inc. success- term, mutually-beneficial partnership fully continues to expand its global relationships with both suppliers and reach. Based in San Diego, California, customers. Gerber California assists Gerber California provides internation- global customers in navigating the al customers with high quality dairy ever-increasing complexity of today’s products and ingredients from numer- marketplace and assures the ultimate in ous leading U.S. dairy manufacturers. quality, service and price,” says Saul Rosenberg, Gerber California’s chief Product Line With total sales reaching $100 million executive officer. in 2007, including $40 million in U.S. Nonfat Dry Milk Powder/Skimmed dairy export sales, Gerber California’s A comprehensive program of dairy Milk Powder – Low-heat, medium-heat dairy export business grew 50% from foods and ingredients export support and high-heat processed powders. 2006 to 2007. Export sales make up services is available through Gerber Applications include: recombined milk, 90% of Gerber California's total annual California, including U.S. dairy product dairy blends, confectionery products, sales and currently represent 12,000 procurement, international finance, cheese processing, cultured dairy MT (24 million pounds) of U.S.-sourced logistics and warehousing, technical products and bakery products. dairy products. support and product customization. Whole Milk Powder – Applications Gerber California’s team of dedicated Gerber California’s export business is include recombining, processed dairy specialists is readily available to help supported by its subsidiary office in products, confectionery products and export customers manage international Mexico. It also has a network of dairy social feeding programs. trade regulations, he adds. business offices in the South America, Milk Protein Concentrates – GoldPro Southeast Asia and Oceania regions. “We provide a total package including 56 and 70, GoldPro 40-MH and As an associated member of Gerber logistics, correct documentation and GoldPro 40-LH contain 40% protein in Goldschmidt Group (GGG), a multi- credit insurance to ensure there are no low-heat and medium-heat processed office international trading firm that has problems with customs at the country of varieties. Applications include uses such been in business for 85 years, Gerber destination and that the supplying pro- as cheese and milk extenders (for pro- California has direct access to additional ducer is paid in a timely manner,” tein), dairy blends and recombining. resources and worldwide market insight. Rosenberg says. Buttermilk Powder – Applications The trading company exports U.S. The company prefers to work with include use as a UHT/condensed milk dairy products and ingredients to producers to develop a transparent replacer in frozen desserts. countries and regions worldwide, export strategy to suit products, volumes including Mexico, the Caribbean, and markets where the producers may Sweet Dairy Whey Powder and Chile, Peru, Brazil, Australia, New have advantages such as Free Trade Whey Protein Concentrates – Zealand, Korea, Japan, Taiwan, China, Agreement benefits or lower freight costs. Applications include use as a skimmed Hong Kong, Indonesia, Thailand, milk replacer in various food and feed “Gerber is a flexible company and can Malaysia, Singapore, the Philippines, products. normally adapt to the specific require- Morocco, Tunisia, Russia and the ments of both suppliers or customers and Lactose – Available in course, medium European Union. find solutions to any potential challenges and fine grinds. Gerber California specializes in that may arise,” Rosenberg says. “With a Cheese – Cheddar, gouda, monterey providing value-added solutions team of highly experienced trading and jack and mozzarella varieties. for producers and buyers. It has logistics personnel with extensive global extensive experience in the export experience in dairy trade business in key Contact Information of U.S.-sourced products including markets, Gerber has been successful in Website: www.gerbercal.com milk protein concentrates (MPCs), partnering with producers for more than skimmed milk powder blends and 20 years to develop prosperous business Contact: Saul Rosenberg, CEO, butterfat blends as well as commodity opportunities.” Gerber California Inc., products such as skimmed milk pow- San Diego, California, USA der (SMP), whey powders, whey Email: [email protected] protein concentrate (WPC), casein, lactose, cheese and butter.

11 USDECNews | September 2008 Meet Our Members

Hoogwegt U.S., Inc.

Founded in 1989, Hoogwegt U.S., Inc. new product development, flexibility has grown to become a leading inter- and the highest service to meet all national U.S.-sourced dairy product customer needs,” says Ned Larson, and ingredient supplier. Based in Hoogwegt U.S. commercial vice Libertyville, Illinois, Hoogwegt U.S. president of specialty ingredients. is the North American subsidiary of Based in Kentucky, Bluegrass Dairy & the Hoogwegt Group, Arnhem, The Food operations create spray-dried Netherlands. ingredients with varying functionalities. “Partnering with an international The facility includes pilot dryers, company like Hoogwegt U.S. Inc is analytical labs and a test kitchen. Milk Powders – Nonfat dry milk (NDM), important to our customers’ success skimmed milk powder (SMP), whole Hoogwegt U.S. also distributes and milk powder (WMP), buttermilk pow- due to our leadership in global trade exports cheeses for numerous leading and ability to forecast pricing,” says der, casein (acid and rennet) and U.S. manufacturers and traders, caseinates. Dalyn Dye, Hoogwegt U.S. president including its privately-held JV with and CEO. Good Home Foods, LLC. Based in Whey Ingredients – Whey powders, In 2007, Hoogwegt U.S. Inc. exported Green Bay, Wisconsin, Good Home sweet whey powder, acid whey pow- approximately 100,000 MT of U.S. Foods trades cheese products in der, deproteinized whey powder dairy products and traded a total of blends, bricks and bulk forms, each (permeate), demineralized whey pow- 200,000 MT of U.S. dairy products suitable for multiple applications. der, delactosed whey powder, whey for the year. The company supplies protein concentrates (WPC 34 and markets worldwide. Product Line WPC 80), whey protein isolate (WPI) Hoogwegt U.S. offers export customers and whey protein hydrolysates. The core mission of Hoogwegt U.S. is U.S.-sourced butterfat products, to provide customers and suppliers with Milk Protein Ingredients – Milk pro- cheeses, milk powders, whey powders integrity, committed relationships, value tein concentrates (MPC 56, MPC 70 and custom blends. and service. Market conditions in the and MPC 80) and milk protein isolates global dairy industry are evaluated on Butter Products – Flavor rich (enzyme (MPI). modified) butter, churned butter (80% a daily basis and support is provided Contact Information by a multi-lingual logistics team. “We and 82% minimum fat), butter powder help customers manage costs and and buttermilk powder. Website: www.hoogwegtus.com maximize returns through our product Office Location: Libertyville, Illinois, Cheese – Cheddar, mozzarella, mon- USA management, marketing and finance terey jack, colby, Italian/pasta filata, arrangements; customer success ensures blue cheese, swiss, processed cheese Contact: Staszek Chlapowski, our success,” says Dye. and Hispanic/Latino specialty cheeses Commercial Director of International “Hoogwegt U.S. puts customer relation- in blends, bricks and bulk; kosher and Markets (Japan, Korea, Europe) ships first,” Dye continues. He notes organic versions available. Email: [email protected] that the company provides customers Cheese Powders – Cheddar, Contact: Leah Suellentrop, with supply chain programs, hedging American, blue, parmesan, romano Export Manager options and quality products, all the and mozzarella. (Southeast Asia, China, Turkey, Russia) while providing complete logistic servic- Email: [email protected] Cream Powders – Sweet cream, sour es and solutions. cream and cream cheese. Contact: Luigi Trotta, Product Partners Export Manager Dairy Specialty Ingredients – Whip (Central and South America, U.S. suppliers and partners furnish topping base, baker’s cheese powder, Caribbean) Hoogwegt U.S. with commodity dairy yogurt powder and custom blends. Email: [email protected] products, branded specialty ingredi- Fat Products – Butter, AMF and con- Contact: Adnan Mikati, ents and cheese products for global fectionery blends. export. For example, Hoogwegt U.S. Export Manager formed a joint venture with Bluegrass Lactose Powders – 100 mesh, 200 (Middle East, North Africa) Dairy & Food LLC, in 2003. mesh, 80 mesh and edible lactose Email: [email protected] (unground). Packaged in 25 kg heat- “Hoogwegt U.S. is proud to serve as Contact: Ned Larson, sealed, multi-wall kraft paper bags with Commercial V.P., the marketing arm for our partner, a polyethylene bag liner. Bluegrass Dairy & Food. We provide Specialty Dairy Ingredients Email: [email protected]

12 USDECNews | September 2008 Meet Our Members

MCT Dairies, Inc.

MCT Dairies, Inc. is a supplier of quali- a goal to meet and exceed customer ty cheeses and dairy ingredients to expectations. both international and domestic mar- “MCT has become the outsourcing kets. The Millburn, New Jersey-based export, logistics and documents dairy distributor and manufacturer was department for numerous U.S.-based established more than 25 years ago. manufacturers and marketers,” MCT Dairies provides an extensive Fleischhacker continues. As a result, line of U.S. dairy products to over 15 dairy suppliers are able to focus on countries in Asia, the Middle East, Latin manufacturing and product quality centrated milkfat, confectionery blends America and Europe. The company is while MCT handles export sales, and consumer-sized packaged butter. building on its 10-plus years of dairy documentation and distribution. Dairy Ingredient Products export experience with ongoing growth The firm’s in-depth understanding in Latin American and Asian markets, MCT Dairies offers standard and cus- of world dairy markets, products and including Korea and China, according tomized dairy ingredients to suit all pricing allows it to assist customers in to Bruce Fleischhacker, business devel- types of applications and requirements. product development and alternative opment manager. Depending on customer needs, prod- ingredient sourcing. MCT Dairies also uct characteristics may include a Positioned as a single-source supplier, helps customers control cost through specific flavor profile, texture, shelf MCT Dairies offers customer service inventory management and its ability to stability requirement, or an associated and technical support “that responds hedge purchases on the dairy futures cost savings. quickly to the most demanding require- market. “We are adept market econo- ments,” Fleischhacker says. The sales mists, helping to assure supply and Leading manufacturers provide the MCT and sourcing staff at MCT Dairies has price for our customers,” Fleischhacker Dairies’ export line of agglomerated, more than 100 years of combined dairy says. (For more information on dairy instantized, spray and roller dried milk experience with cheese manufacturing, futures see the June 2008 issue of products made from U.S. dairy products. natural cheese, dairy by-products, milk USDECNews). Products include buttermilk powder, proteins, analog cheese, reduced/low- casein/caseinate, cream powders, milk “There has been a paradigm shift in fat cheese, processed cheese, butterfat protein concentrate (MPC), skimmed the global food marketplace. We are and other dairy applications. milk powder (SMP) and whole milk pow- seeing a major convergence between der (WMP). U.S.-sourced whey and A wide range of U.S.-sourced cheeses world dairy product prices and the U.S. whey products include lactose, reduced and dairy ingredients are available dairy markets,” says Ken Meyers, presi- lactose whey, reduced minerals whey, to MCT Dairies’ export customers. dent of MCT Dairies. “In the months to sweet whey and whey protein concen- Products are exported for industrial, come we expect the U.S. to be the trate (WPC). dairy processing, manufacturing, price setter for global dairy markets.” cut-and-wrap and food service appli- The export firm also supplies specialty cations. Available in traditional as Cheese & Butter Products ingredients formulated with U.S. dairy well as organic and kosher-certified MCT Dairies provides bulk, shredded, products, including confectionery versions, the line includes natural sliced, diced and grated cheeses along blends, dry dairy blends (milk, whey American and Italian-style cheeses, with cheese in consumer packaging. and other ingredients), ice cream mix, butter products, dairy blends and Cheeses in granular and powdered milk replacer, non-dairy creamers, milk powders. forms are also available. nutraceutical blends and nutritional mixes. MCT Dairies operations include a Key U.S. cheese varieties exported by contract packaging operation, Bella MCT Dairies include natural American Contact Information Pak. Based in Appleton, Wisconsin, cheeses (cheddar, colby, monterey MCT Dairies, Inc. the Bella Pak subsidiary grates, dries jack), Italian-style hard grating cheeses Website: www.mctdairies.com and packages parmesan, romano (parmesan, romano and asiago) and and asiago products for export. processed cheeses. The company also Contact: Bruce Fleischhacker, offers U.S.-manufactured cream cheese, Business Development Manager, “Our goal is to supply customers with and blue, colby, edam, feta, gouda, MCT Dairies, Inc., the highest quality specialized formula- gruyere and mozzarella cheeses. Millburn, New Jersey, USA tions and products available, and at Email: [email protected] competitive prices,” says Fleischhacker. U.S.-sourced butter products for export He notes the products exported by MCT by MCT Dairies include anhydrous Dairies are sourced and delivered with milkfat, bulk butter, butter blends, con-

13 USDECNews | September 2008