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  • Planning, consistency key to successful brand update · 2014. 4. 11. · Formerly Miller Felpax, the company changed its name last summer to encompass the wider range of products
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CDC report details factors in Crave Brothers 2013 recall WASHINGTON — Substantial sanitation deficiencies during the cheesemaking process likely led to the contamination of Crave Brothers cheeses that were linked to a multistate outbreak of listeriosis last year, according to an update from the Centers for Disease Control and Prevention published in the April 4 edition of its Morbidity and Mortality Weekly Report (MMWR). Crave Brothers Farmstead Cheese Co., Waterloo, Wis., issued a voluntary recall in early July 2013 for its Les Frères, Petit Frère and Petit Frère with Truffles cheeses during the multistate investigation of Listeria monocytogenes. (See “Crave Brothers recalls Les Frères cheeses in the July 5, 2013, issue of Cheese Market News.) A total of six illnesses in five states — Min- nesota, Illinois, Indiana, Ohio and Texas — were identified in the outbreak, and among these, one death and one miscarriage Settlement reached in Tetra Pak vs. Cheese Systems case By Emily King MADISON, Wis. — This week Tetra Pak Cheese and Powder Systems Inc. (Tetra Pak) and Cheese & Whey Systems (CWS) announced they have reached a settlement regarding infringements by CWS of Tetra Pak’s patented cheese vat technology. In 2010 CWS, then known as Cheese Systems Inc., brought a com- plaint against Tetra Pak in U.S. District Court in the Western District of Wisconsin, asking for Tetra Pak’s vat patent to be invalidated. CWS argued the patent was obvious in light of prior disclosures. Meanwhile, Tetra Pak argued that CWS’s vat design infringed on the central elements of its patent and demanded the company stop use of its product. “We reacted to CWS’s claim with a countersuit for patent infringe- ment,” says Tim High, executive vice president, processing systems, Tetra Pak. “We have had to defend from others taking aspects of the vats and have been successful in the past.” Tetra Pak’s U.S. Patent No. 5,985,347, issued in 1999, involves com- mercial cheesemaking vats. Specifically it refers to the agitators in the vat, which are two-sided panels, one side with relatively sharp cutting edges, and the other side with comparatively blunt stirring edges. “The actual patent is based around counter-rotation, or two agitators that turn in opposite directions, within the twin-shaft horizontal vat,” High says. “The original design had them going around in the same rotation, or co-rotating. Into the operation and review, we realized for certain cheese styes, counter-rotation increases yield and is a clear advantage over co-rotating vats.” Second, the patent arranges the panel so that during counter- rotation, both panels present only cutting or only stirring faces to the common volume. The common volume is the space where two Volume 34 April 11, 2014 Number 12 By Rena Archwamety MADISON, Wis. — When a company seeks to update its im- age, just changing its logo isn’t enough. Steve Blue, a business growth authority with more than three decades of management, ex- ecutive, consulting and speaking experience, says companies must be clear that a brand is not just a logo. A brand is the sum total of the messages, interactions and experiences a customer has with a company’s product, services and people. “The best reason to rebrand a company is if the brand you currently have doesn’t serve you well, or doesn’t communicate to the marketplace the value Planning, consistency key to successful brand update proposition you bring,” he says. Blue, who is CEO of Miller Ingenuity, a railway component solutions company based in Wi- nona, Minn., uses his company as an example. Formerly Miller Felpax, the company changed its name last summer to encompass the wider range of products and services it now offers. “Miller Felpax launched 60 years ago, but the name repre- sented only 2 percent of our sales today. What we are and what we do is so much more than that,” Blue says. Another company that re- cently changed its name to better represent its product line is Ver- mont Creamery, which simplified its name from Vermont Butter & Cheese Creamery last fall. While the company still makes fresh and aged goat cheeses, Crème Fraîche, Mascarpone and cultured butter, it wanted to further simplify the company name to reflect the freshness and simplicity of its products. Vermont Creamery’s market- ing coordinator, FM Muñoz, says for many years the company has been working to build a brand and name that reflect its values and product line. “In 2009, when we changed our name to Vermont Butter and Cheese Creamery (from Vermont Butter and Cheese Co.), we were aiming to better represent the size of our business,” he says. “The word “company” made us sound much bigger than we were — we still have fewer than 50 employees.” He notes that even when then company made that change in 2009, it had a long-term vision of removing “butter and cheese” from its name for many reasons, but primarily for its customers. “For many, ‘butter and cheese’ became ‘butter cheese,’ and we spent a lot of time explaining that there is no butter in our cheese,” he says. “Our old names were a mouthful. ‘Vermont Creamery’ reflects the simplicity of our ingredients, our humble origins as a producer, and most impor- tantly, the inextricable relation- ship between the Creamery and Vermont.” The name change reflects a larger strategic focus on build- ing Vermont Creamery’s brand, and the simpler name resonates with customers and is easy to remember, Muñoz says. Though it will take some time to complete the transition — Ver- mont Creamery’s new packaging won’t hit the retail level until mid-2014, and many long-time customers likely will still refer to the company as ‘VBCC’ for many years — Muñoz says the feedback so far on the name change has been positive. Blue says unfortunately there are a lot more examples of bad branding decisions than good ones. He says one horrible rea- son to rebrand is if a company is simply putting a new face on an old operational problem. JCPenney’s attempt to rebrand its department stores a couple of years ago, he says, did not change poor customer service and execution. “You never want to put a branding band-aid on an opera- tional problem, where you come up with a new brand and hope people forget about how bad you are,” Blue says. On the flip-side, he says companies shouldn’t try to fix what’s not broken. For example, Coca-Cola learned this lesson in 1985 when it decided to re-stage its iconic brand with “New Coke.” “The public was outraged and let Coca-Cola know they didn’t want a ‘new’ Coke,” he says. “They wanted their old Coke, literally a quintessential icon in American popular culture. Coke responded within a few months and brought back ‘Classic Coke.’” If rebranding is done wrong, you’ll know it immediately, but if USDA increases production, price projections for ’14 Turn to REBRAND, page 15 a Turn to RECALL, page 14 a WASHINGTON — USDA raised the 2014 U.S. milk production forecast by 400 million pounds in its latest “World Agricultural Supply and Demand Estimates” report this week as strong returns are expected to encourage a more rapid expansion in cow numbers and increased milk per cow. The 2014 milk production forecast now is 206.1 billion Turn to WASDE, page 12 a Turn to SETTLEMENT, page 12 a Scan this code for breaking news and the latest markets! Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS ® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com A INSIDE ✦ Export Tool Kit: ‘Crisis management: Lessons learned.’ For details, see page 4. ✦ WDPA seeking judges of various products for World Dairy Expo contest. For details, see page 5. ✦ Retail WATCH Exclusive: Omega Valley Farmers taps into market for healthier-for-you products. For details, see page 7.

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  • CDC report details factors in Crave Brothers 2013 recallWASHINGTON — Substantial sanitation defi ciencies during the cheesemaking process likely led to the contamination of Crave Brothers cheeses that were linked to a multistate outbreak of listeriosis last year, according to an update from the Centers for Disease Control and Prevention published in the April 4 edition of its Morbidity and Mortality Weekly Report (MMWR).

    Crave Brothers Farmstead Cheese Co., Waterloo, Wis., issued a voluntary recall in early July 2013 for its Les Frères, Petit Frère and Petit Frère with Truffl es cheeses during the multistate investigation of Listeria monocytogenes. (See “Crave Brothers recalls Les Frères cheeses in the July 5, 2013, issue of Cheese Market News.) A total of six illnesses in fi ve states — Min-nesota, Illinois, Indiana, Ohio and Texas — were identifi ed in the outbreak, and among these, one death and one miscarriage

    Settlement reached in Tetra Pak vs. Cheese Systems case By Emily King

    MADISON, Wis. — This week Tetra Pak Cheese and Powder Systems Inc. (Tetra Pak) and Cheese & Whey Systems (CWS) announced they have reached a settlement regarding infringements by CWS of Tetra Pak’s patented cheese vat technology.

    In 2010 CWS, then known as Cheese Systems Inc., brought a com-plaint against Tetra Pak in U.S. District Court in the Western District of Wisconsin, asking for Tetra Pak’s vat patent to be invalidated. CWS argued the patent was obvious in light of prior disclosures.

    Meanwhile, Tetra Pak argued that CWS’s vat design infringed on the central elements of its patent and demanded the company stop use of its product.

    “We reacted to CWS’s claim with a countersuit for patent infringe-ment,” says Tim High, executive vice president, processing systems, Tetra Pak. “We have had to defend from others taking aspects of the vats and have been successful in the past.”

    Tetra Pak’s U.S. Patent No. 5,985,347, issued in 1999, involves com-mercial cheesemaking vats. Specifi cally it refers to the agitators in the vat, which are two-sided panels, one side with relatively sharp cutting edges, and the other side with comparatively blunt stirring edges.

    “The actual patent is based around counter-rotation, or two agitators that turn in opposite directions, within the twin-shaft horizontal vat,” High says. “The original design had them going around in the same rotation, or co-rotating. Into the operation and review, we realized for certain cheese styes, counter-rotation increases yield and is a clear advantage over co-rotating vats.”

    Second, the patent arranges the panel so that during counter-rotation, both panels present only cutting or only stirring faces to the common volume. The common volume is the space where two

    Volume 34 April 11, 2014 Number 12

    By Rena Archwamety

    MADISON, Wis. — When a company seeks to update its im-age, just changing its logo isn’t enough.

    Steve Blue, a business growth authority with more than three decades of management, ex-ecutive, consulting and speaking experience, says companies must be clear that a brand is not just a logo. A brand is the sum total of the messages, interactions and experiences a customer has with a company’s product, services and people.

    “The best reason to rebrand a company is if the brand you currently have doesn’t serve you well, or doesn’t communicate to the marketplace the value

    Planning, consistency key to successful brand update

    proposition you bring,” he says.Blue, who is CEO of Miller

    Ingenuity, a railway component solutions company based in Wi-nona, Minn., uses his company as an example. Formerly Miller Felpax, the company changed its name last summer to encompass the wider range of products and services it now offers.

    “Miller Felpax launched 60 years ago, but the name repre-sented only 2 percent of our sales today. What we are and what we do is so much more than that,” Blue says.

    Another company that re-cently changed its name to better represent its product line is Ver-mont Creamery, which simplifi ed its name from Vermont Butter & Cheese Creamery last fall. While the company still makes fresh and aged goat cheeses, Crème Fraîche, Mascarpone and cultured butter, it wanted to further simplify the company name to refl ect the freshness and simplicity of its products.

    Vermont Creamery’s market-ing coordinator, FM Muñoz, says for many years the company has been working to build a brand and name that refl ect its values and product line.

    “In 2009, when we changed our name to Vermont Butter and Cheese Creamery (from Vermont

    Butter and Cheese Co.), we were aiming to better represent the size of our business,” he says. “The word “company” made us sound much bigger than we were — we still have fewer than 50 employees.”

    He notes that even when then company made that change in 2009, it had a long-term vision of removing “butter and cheese” from its name for many reasons, but primarily for its customers.

    “For many, ‘butter and cheese’ became ‘butter cheese,’ and we spent a lot of time explaining that there is no butter in our cheese,” he says. “Our old names were a mouthful. ‘Vermont Creamery’ reflects the simplicity of our ingredients, our humble origins as a producer, and most impor-tantly, the inextricable relation-ship between the Creamery and Vermont.”

    The name change refl ects a larger strategic focus on build-ing Vermont Creamery’s brand, and the simpler name resonates with customers and is easy to remember, Muñoz says.

    Though it will take some time to complete the transition — Ver-mont Creamery’s new packaging won’t hit the retail level until mid-2014, and many long-time customers likely will still refer to the company as ‘VBCC’ for many

    years — Muñoz says the feedback so far on the name change has been positive.

    Blue says unfortunately there are a lot more examples of bad branding decisions than good ones. He says one horrible rea-son to rebrand is if a company is simply putting a new face on an old operational problem. JCPenney’s attempt to rebrand its department stores a couple of years ago, he says, did not change poor customer service and execution.

    “You never want to put a branding band-aid on an opera-tional problem, where you come up with a new brand and hope people forget about how bad you are,” Blue says.

    On the flip-side, he says companies shouldn’t try to fi x what’s not broken. For example, Coca-Cola learned this lesson in 1985 when it decided to re-stage its iconic brand with “New Coke.”

    “The public was outraged and let Coca-Cola know they didn’t want a ‘new’ Coke,” he says. “They wanted their old Coke, literally a quintessential icon in American popular culture. Coke responded within a few months and brought back ‘Classic Coke.’”

    If rebranding is done wrong, you’ll know it immediately, but if

    USDA increases production, price projections for ’14

    Turn to REBRAND, page 15 a

    Turn to RECALL, page 14 a

    WASHINGTON — USDA raised the 2014 U.S. milk production forecast by 400 million pounds in its latest “World Agricultural Supply and Demand Estimates” report this week as strong returns are expected to encourage a more rapid expansion in cow numbers and increased milk per cow. The 2014 milk production forecast now is 206.1 billion

    Turn to WASDE, page 12 aTurn to SETTLEMENT, page 12 a

    Scan this code for breaking news and the latest markets!

    Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

    A

    INSIDE

    ✦ Export Tool Kit: ‘Crisis management: Lessons learned.’ For details, see page 4.

    ✦ WDPA seeking judges of various products for World Dairy Expo contest. For details, see page 5.

    ✦ Retail WATCH Exclusive: Omega Valley Farmers taps into market for healthier-for-you products. For details, see page 7.

    http://www.facebook.com/cheesemarketnews

  • MARKET INDICATORS

    2 CHEESE MARKET NEWS® — April 11, 2014

    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.

    STAFF SUBSCRIPTION INFORMATIONCheese Market News®, Publication #0598-030, (ISSN 0891-

    1509), is published weekly by Quarne Publishing LLC, 4692

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    Circulation records are maintained by Quarne Publishing LLC,

    4692 Signature Drive, Middleton, WI 53562. POSTMASTER: Send address changes to Cheese Market News®, Subscriber Services, P. O. Box 628254, Middleton, WI 53562; Form 3579 requested; or call direct at 608/831-6002. All rights reserved under the United States International and Pan-

    American Copyright Conventions. No part of this publication

    may be reproduced, stored in a retrieval system or transmitted

    in any form or by any means, mechanical, photocopying,

    electronic recording or otherwise, without the prior written

    permission of Quarne Publishing LLC. Opinions expressed

    in articles are those of the authors and do not necessarily

    News®. Cheese Market News® does not endorse the products

    of any advertiser and does not assume and hereby disclaims

    any liability to any person for any loss or damage caused by

    errors or omissions in the material contained herein, regard-

    less of whether such errors result from negligence, accident

    or any other cause whatsoever. Copyright 2014 by Quarne

    Publishing LLC.

    Subscriptions: $135 for U.S., second-class delivery; $190 -

    national rate to all others. Printed in U.S.A.

    Susan Quarne, Publisher (PH 608/831-6002; FAX 608/831-1004) e-mail: [email protected] Kate Sander, Editorial Director (PH 509/962-4026; FAX 509/962-4027) e-mail: [email protected] Sowerwine, Senior Editor (PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected] Archwamety, News/Web Editor (PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected] King, Assistant Editor (PH 608/288-9090; FAX 608/288-9093) e-mail: [email protected]

    REGULAR CONTRIBUTORSJohn Umhoefer, FCStone, International Dairy Foods Association, National Milk Producers Federation, U.S. Dairy Export Council, Eric Meyer, Rice Dairy

    SUBSCRIPTIONS & BUSINESS STAFFSubscription/advertising rates available upon requestContact: Susan Quarne - PublisherP.O. Box 628254, Middleton, WI 53562PHONE 608/831-6002 • FAX 608/831-1004

    WEBSITE: www.cheesemarketnews.com

    Dry Products* April 11, 2014

    DRY BUTTERMILK(FOB)Central & East: $1.8200-$1.9800(-1).(FOB) West: $1.9000(+6)-$2.0400(+3); mostly $1.9400(+4)-$1.9625(-1 3/4).

    EDIBLE LACTOSE(FOB)Central and West: $.4500(-1)-$.7200(+2); mostly $.5900-$.6550(+1 1/2).

    NONFAT DRY MILKCentral & East: low/medium heat $1.9500(-3)-$2.1600(-1 3/4); mostly $2.0100(-3)-$2.1400(-2). high heat $2.0500-$2.2200(-1).West: low/medium heat $1.9000(-3)-$2.1200(-1); mostly $2.0000(-3)-$2.1050(-1 1/2). high heat $2.1400(-1 3/4)-$2.2525(+1/4).Calif. manufacturing plants: extra grade/grade A weighted ave. $2.0007(-.0255) based on 16,243,376 lbs. Sales to CCC: 0 lbs.

    WHOLE MILK POWDER (National): $2.0600-$2.2500.

    DRY WHEYCentral: nonhygroscopic $.6250-$.7100(+1); mostly $.6250-$.6500(+1/2).West: nonhygroscopic $.6200-$.6850(+1); mostly $.6200-$.6750(+1/4).(FOB) Northeast: extra grade/grade A $.6675(+1/2)-$.7150(+1).

    ANIMAL FEED (Central): Whey spray milk replacer $.4600(+2 1/2)-$.6150(+2).

    WHEY PROTEIN CONCENTRATE (34 percent): $1.5600(-6)-$1.9700(+1); mostly $1.6700(-1)-$1.8700(+1).

    CASEIN: Rennet $4.8000(-10)-$5.2000; Acid $5.0000-$5.4000.

    *Source: USDA’s Dairy Market News

    CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test)

    YEAR2008200920102011201220132014

    JAN19.3210.7814.5013.4817.0518.1421.15

    FEB17.03 9.31 14.2817.0016.0617.2523.35

    MAR18.0010.4412.7819.4015.7216.9323.33

    APR16.7610.7812.9216.8715.7217.59

    MAY18.18 9.8413.3816.5215.2318.52

    JUN20.25 9.9713.6219.1115.6318.02

    JUL18.24 9.9713.7421.3916.6817.38

    AUG17.3211.2015.1821.6717.7317.91

    SEP16.2812.1116.2619.0719.0018.14

    OCT17.0612.8216.9418.0321.02 18.22

    NOV15.5114.0815.4419.0720.8318.83

    DEC15.2814.9813.8318.7718.6618.95

    (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.)

    ButterCheese

    19,20882,095

    +727-1,260

    13,366112,271

    +582 -1,008

    +5,842-30,176

    +3 -1

    Weekly Cold Storage Holdings April 7, 2014 On hand Week Change since April 1 Last Year Monday Change Pounds Percent Pounds Change

    Monday Tuesday Wednesday Thursday Friday

    Chicago Mercantile Exchange

    April 7 April 8 April 9 April 10 April 11

    Weekly average (April 7-11): Barrels: $2.1210(-.1200); 40-lb. Blocks: $2.2175(-.1680).Weekly ave. one year ago (April 8-12, 2013): Barrels: $1.7385; 40-lb. Blocks: $1.8090.

    Cheese BarrelsPriceChange

    Cheese 40-lb. blockPriceChange

    Grade A NDMPriceChange

    Weekly average (April 7-11): Grade A: $1.9380(-.0660).

    Grade AA ButterPriceChange

    Class II Cream (Major Northeast Cities): $2.5433(+.0808)–$2.7023(-.0163).Weekly average (April 7-11): Grade AA: $1.9700(-.0170).

    $1.9700NC

    Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090.

    Cash prices for the week ended April 11, 2014

    $2.1500 -7 1/2

    $2.2650 -3 1/2

    $1.9975NC

    $1.9700NC

    $2.0750 NC

    $2.1650 -2 1/4

    $1.9700NC

    $1.9000+1 1/4

    $1.9700NC

    $1.9075 +3/4

    $2.0800 +1/2

    $2.1700 +1/2

    $2.0750 -7 1/2

    $2.1875 -7 3/4

    $1.8875-11

    $1.9700NC

    $1.9975NC

    $2.2250 NC

    $2.3000 -5

    Total Contracts Traded/Open Interest

    APR 14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15FEB15MAR15APR15

    DRY WHEY FUTURES* for the week ended April 10, 2014 (Listings for each day by month, settling price and open interest)

    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.

    Fri., April 4 Mon., April 7 Tues., April 8 Wed., April 9 Thurs., April 10

    37/2,518

    67.0064.0363.0059.5057.7857.5857.5057.3857.3556.0554.0053.2552.95

    341396423272245218183167207

    3998

    14

    67.0065.3563.2359.9858.0357.5357.9857.3857.3556.0554.0053.2552.95

    341390421258239213182167207

    3998

    14

    49/2,552

    67.0064.6063.0059.7057.7857.5357.9857.3857.3556.0554.0053.2552.95

    341395423258240214182167207

    3998

    14

    23/2,527

    67.1063.7561.0058.5057.0056.0356.8856.7556.7356.0554.0053.2552.95

    339416426273243217183167207

    39181723

    70/2,670

    67.0064.0061.8559.0057.2557.0056.8857.2557.2556.0554.0053.2552.95

    341407426274243217183167207

    39161521

    165/2,642

    Total Contracts Traded/Open Interest 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.

    APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15JUN15JUL15

    CHEESE FUTURES* for the week ending April 10, 2014 (Listings for each day by month, settling price and open interest)

    Fri., April 4 Mon., April 7 Tues., April 8 Wed., April 9 Thurs., April 102.3282.1022.0021.9701.9721.9531.9151.8721.8321.8301.8301.8011.7911.7801.7901.800

    1,3191,4891,3741,1231,0531,0421,0641,0771,073

    73717274605250

    135/11,166

    2.3172.0641.9451.9331.9411.9351.9001.8601.8311.8201.8301.7981.7881.7741.7901.800

    1,3141,5591,3991,1381,0831,0971,0821,1121,109

    85818284706260

    359/11,537

    1,3241,4801,3801,0981,0101,0121,0301,0561,058

    65676870555250

    423/10,975

    2.3222.0801.9911.9831.9681.9521.9091.8701.8291.8311.8301.8001.7901.7801.7901.800

    1,3191,4901,3781,1201,0351,0351,0371,0751,071

    70717274605250

    278/11,109

    2.3232.1292.0021.9931.9721.9511.9081.8651.8281.8351.8301.7951.7901.7901.7801.800

    2.3282.0831.9821.9741.9701.9541.9141.8721.8321.8301.8301.8011.7911.7801.7901.800

    1,3191,5361,3871,1331,0631,0781,0781,0911,094

    73717274605260

    254/11,361

    Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

    http://www.cheesemarketnews.com/

  • April 11, 2014 — CHEESE MARKET NEWS® 3

    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.

    For more information please visit www.devilletechnologies.com

    NEWS/BUSINESS MARKET INDICATORS

    WCCC auction supports WCMA donationsMADISON, Wis. — The World Champi-onship Cheese Auction, the key fundrais-ing event for Wisconsin Cheese Makers Association’s (WCMA) strategic dona-tions program, is set for April 23 during the International Cheese Technology Expo in Milwaukee.

    In the past decade, WCMA has targeted more than $1 million in auction bids and expo proceeds to dairy industry education programs, student scholarships, dairy farmer organizations and improvements in the championship cheese contests, according to John Umhoefer, executive director, WCMA.

    The largest donation, WCMA’s gift of $500,000 to the construction of a new Dairy Plant and Center for Dairy Research at the University of Wisconsin-Madison’s Babcock Hall, was possible because of successful auctions in recent years, Umhoefer says.

    “The WCMA board has strategically invested these proceeds to give back to the dairy industry,” Umhoefer says. “The goal is to build new leaders, to support the modernization of dairy farms, to create graduates with food and dairy

    degrees, and to build the dairy research facilities that will carry our industry forward.”

    The Auction of Championship Cheeses, an evening highlight during the International Cheese Technology Expo, has longed served as a celebration and a thank you between cheesemakers, cheese buyers, cheese marketers and suppliers to the cheese industry.

    In 2013, WCMA announced two new strategic gifts. The association donated $100,000 to kick off the renovation at the University of Wisconsin-River Falls Dairy Pilot Plant, and donated $50,000 to support the cheesemaking facility at South Dakota State University. These gifts pushed WCMA’s investment of auc-tion and expo proceeds in recent years past $1 million, Umhoefer says.

    The 2014 World Championship Cheese Auction will begin at 6 p.m. April 23 in the Ballroom of the Wisconsin Center in Milwaukee. The offi cial auc-tion bid sheet can be viewed at http://goo.gl/ChHSzY.

    For more information, con-t a c t W C M A a t j u m h o e f e r @wischeesemakers.org. CMN

    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.

    Total Contracts Traded/Open Interest

    Cash-Settled NDM

    APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14

    APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15

    Total Contracts Traded/Open Interest

    Fri., April 4 Mon., April 7 Tues., April 8 Wed., April 9* Thurs., April 10*

    Total Contracts Traded/Open Interest

    APR14MAY14JUN14 JUL14AUG14SEP14OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15JUN15

    Class III Milk*

    Total Contracts Traded/Open Interest

    Class IV Milk*

    APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15FEB15

    CME FUTURES for the week ended April 10, 2014

    Fri., April 4 Mon., April 7 Tues., April 8 Wed., April 9 Thurs., April 10

    Fri., April 4 Mon., April 7 Tues., April 8 Wed., April 9 Thurs., April 10

    Cash-Settled Butter

    5,0124,6084,1282,8182,3522,1411,8211,6751,548

    497306237125

    98106

    24.0221.5820.6020.1019.9919.7919.3618.9318.5418.3018.2018.0017.8317.5617.56

    23.2821.8020.9420.6520.3520.2019.8519.6719.3718.4518.00

    1,7051,6201,4651,003

    955851686640551

    115

    201.10187.50177.75173.50170.83169.00165.00163.50160.50

    800779671437376379286238202

    193.00184.50184.05186.00185.50186.00186.20185.00182.00171.00

    1,1041,074

    948642649598485422207

    4

    696/27,611

    14/9,497

    36/4,168

    50/6,143

    5,0374,5604,0832,7452,3202,1021,8011,6641,531

    494296212121

    94102

    23.9421.9620.5620.2820.0219.7819.3518.9218.5318.2518.1317.8817.8017.5117.51

    1,544/27,286

    23.4621.9521.1020.7020.4020.1519.9019.7019.4018.4918.00

    1,7231,6251,4651,004

    956851687637548

    115

    6/9,517

    202.50189.48179.00174.88171.00169.25165.00164.00161.65

    805777670435376378286233203

    23/4,163

    192.50185.25185.25187.00186.00186.00186.03185.00183.00171.00

    1,1041,058

    953636641590482420190

    4

    52/6,078

    1,445/28,260

    4,9894,7194,2332,9412,3752,1821,8691,7101,581

    497312252132118121

    23.4021.3820.6020.2920.0020.0019.6919.5419.2518.4518.00

    78/9,545

    201.00183.50173.55169.75166.83165.85163.50162.18159.00

    208/4,138

    790784643416373380297246204

    194.25184.00184.00185.75185.50185.50185.50185.00182.00171.00

    55/6,186

    1,1041,094

    946656652602487422207

    4

    5,0234,5574,1072,7732,3362,1221,8091,6731,541

    495302218123

    96104

    23.9521.4320.4720.1720.0019.7919.3218.9318.5118.2018.1417.9317.8017.5617.56

    23.2521.8720.9420.7020.4020.2019.8519.6719.3718.4518.00

    1,7131,6221,4651,003

    955851686640551

    115

    73/9,507

    201.40188.00178.25173.50170.83169.00165.00163.50160.50

    800778672437376379286238202

    106/4,168

    193.00185.00184.50186.88185.50185.90186.00185.00182.00171.00

    1,1041,064

    948638649590484422207

    4

    91/6,120

    23.9621.2219.9119.6019.5519.5419.1718.8018.4318.2418.1318.0017.7517.5617.59

    1,6931,6501,4701,005

    956851688641550

    1125

    4,9314,6654,2342,9432,3612,1631,8391,6871,559

    496311252125106114

    23.9821.4520.3820.0919.9419.7219.3018.9218.5218.3018.2018.0017.8317.5617.56

    1,122/27,960

    23.2321.3320.4820.3020.3420.2019.8619.6619.2018.4518.00

    1,6931,6401,4661,003

    955851687641549

    115

    75/9,506

    201.00183.50173.75170.00166.83165.83164.00162.20159.00

    805785651437373380291245203

    224/4,172

    193.00184.25184.50186.00185.50186.00186.20185.00182.00171.00

    1,1011,090

    951644650598485422207

    4

    48/6,162

    Fri., April 4 Mon., April 7 Tues., April 8 Wed., April 9 Thurs., April 10

    1,182/27,403

    National Dairy Products Sales Report

    Cheese 40-lb. Blocks:

    */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.

    Average price1 Sales volume2

    Cheese 500-lb. Barrels:Average price1

    Adj. price to 38% moistureSales volume2

    Moisture content Butter:

    Average price1

    Sales volume2 Nonfat Dry Milk:

    Average price1 Sales volume2

    Dry Whey:Average price1 Sales volume2

    For the week ended: 3/22/14

    $2.264511,406,725

    *$2.3816*$2.2807

    8,710,00035.26

    $1.85005,658,194

    *$2.0857*17,199,017

    $0.65466,865,000

    *$2.3443*11,890,081

    $2.4260$2.2316

    9,275,04735.21

    *$1.8982*4,089,917

    *$2.0730*20,311,558

    $0.6672*6,819,633

    3/29/14 3/15/14

    $2.204310,783,558

    $2.3378$2.2344

    9,334,97635.13

    $1.83942,847,853

    $2.098817,735,642

    $0.65076,528,254

    $2.398310,457,391

    $2.4714$2.3583

    9,791,94735.03

    $1.96972,073,949

    $2.052423,869,288

    $0.67107,024,434

    4/5/14

    International Dairy Markets April 11, 2014

    Oceania Butter: 82 percent butterfat $3,850(-625)-$4,450(-550). Cheddar Cheese: 39 percent maximum moisture $4,600(-300)-$5,300.Skim Milk Powder: 1.25 percent butterfat $4,125(-475)-$4,700(-300).Whole Milk Powder: 26 percent butterfat $3,925(-425)-$4,800(-300).Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert to price per pound: divide price by 2,204.6 pounds.

    Western Europe Butter: 82 percent butterfat $4,675-$5,125(-25).Butteroil: 99 percent butterfat $5,675(-125)-$6,200(-100).Skim Milk Powder: 1.25 percent butterfat $4,000(-200)-$4,500(-50).Whole Milk Powder: 26 percent butterfat $4,675(-75)-$5,150(-50).Whey Powder: Nonhygroscopic $1,200(-75)-$1,450(-50).

    Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

    http://www.devilletechnologies.com/http://www.cheesemarketnews.com/

  • 4 CHEESE MARKET NEWS® — April 11, 2014

    NEWS/BUSINESS

    Margaret Speich is senior vice president of strategic and industry communications for the U.S. Dairy Export Council. She contributes this column exclusively for Cheese Market News®.

    Perspective:Export Expertise

    Crisis management: Lessons learnedNew Zealand is forming a working

    group to outline ways to upgrade the na-tion’s dairy traceability system.

    Such news might seem relatively minor — another initiative aimed at bolstering a dairy exporter’s reputation. But the story behind the working group should be of interest to dairy suppliers all over the world, including the United States.

    The task force stems from multiple investigations into last summer’s Clos-tridium botulinum scare and subsequent recommendations to the country’s domi-nant dairy exporter Fonterra Co-operative Group.

    Signifi cant negative fallout persists despite the fact that the product thought to be contaminated — 38 metric tons of Fonterra-made whey protein concentrate (WPC) — proved clean after further testing.

    There are many lessons to learn from the incident. One of the biggest revolves around traceability. The investigations found that Fonterra’s inability to promptly and defi nitively track the destinations of the suspected batches of WPC escalated the problem.

    It apparently struck a nerve. Not only did New Zealand form a traceability task force, Australia established an “incident management” working group to study recent food safety incidents and how to improve response, including ensuring ac-curate traceability and providing market assurances. And Canada announced at the end of March an initiative to upgrade its dairy traceability system.

    I am happy to say the United States is well advanced on the road to upgrading its traceability system. The Innovation Center for U.S. Dairy, established under the leadership of America’s dairy farm-ers through the checkoff, and a group of industry representatives researched and analyzed U.S. dairy traceability for nearly two years before publishing enhanced traceability guidelines for dairy proces-sors last September. The guidelines are voluntary, and so far, 12 U.S. companies representing about 59 percent of the U.S. milk supply have committed to follow them.

    We congratulate those companies for their good work and aggressive approach to the issue. We hope more will adopt the guidelines to get in position to avoid just

    the type of problem that shook the New Zealand dairy industry. The goal is to have companies representing 80 percent of the U.S. milk supply signed on by this Septem-ber. (To view the full guidance document and other information on traceability, go to www.dairytraceability.com.)

    Enhanced traceability is critical in today’s world, as the New Zealand inci-dent clearly showed, in order to create a degree of comfort with major global dairy suppliers about the ability of various national milk pools to support and assist them should real or perceived problems arise. Important, too, is overall crisis preparedness. The focus here is not on how the botulism issue arose but how it was handled once it was detected.

    The investigations showed that two key fi ndings intensifi ed the fallout. 1) There was a disconnect between detection of the contaminant and recognition of the explo-sive reputation risk it involved. 2) Although Fonterra had a crisis management plan in place, that plan, including training and external communications, was inadequate to address a problem of this scale.

    Better crisis management processes and planning, including a designated cri-sis management team, would have made “a substantial difference” in the incident’s severity, the co-op’s independent inquiry noted. Furthermore, crisis management teams must regularly engage in credible and frequent simulation exercises. Those simulations should include government/regulatory and customer participants and scenarios involving international product recalls. Such exercises prime a company for the speed at which such situations can explode, particularly in these days of social media.

    The inquiry report recommended that crisis management plans should clearly delineate operational, managerial and communication protocols in the “Golden Hours” of a crisis (i.e., the fi rst 24 hours). Fonterra’s management of the events in the critical early period “was not well executed,” the inquiry report noted, cit-ing the fact that many customers heard

    about the problem not from the co-op itself but from the media and that initial com-munications were inconsistent, at times seeking to minimize the issue.

    On the other hand, once the initial shockwave from the incident passed, Fonterra excelled at involving high-level executives in responses, accepting re-sponsibility and not offering excuses or quibbling over the seriousness of the risk.

    Fonterra Chief Executive Officer Theo Spierings’ “apology tour” to China demonstrated deference, honest concern and contriteness to consumers and the Chinese government, invaluable messages under the circumstances.

    The stakes for the U.S. industry have never been higher. The United States shipped the equivalent of 15.5 percent of the U.S. milk supply overseas in 2013, and volume and value are rising annu-ally. U.S. suppliers are expanding their product portfolios, investing in U.S. assets specifi cally for export markets and even establishing strategic alliances overseas to serve booming global demand.

    It has taken years to build the U.S. reputation for quality and commitment to international dairy markets. The Clostridium botulinum scare showed how quickly a reputation could be eroded.

    We operate in a highly complex global processing and distribution network, and no one can guarantee a food quality is-sue will never reoccur. We all need to be prepared, and enhanced traceability and crisis management planning and practice are key elements in that preparation. CMN

    Note: The U.S. Dairy Export Council is primarily supported by Dairy Manage-ment Inc. (DMI) through the producer checkoff that builds on collaborative industry partnerships with processors, trading companies and others to build global demand for U.S. dairy products.

    The views expressed by CMN’s guest columnists are their own opinions and do not necessarily refl ect those of Cheese Market News®.

    E X P O R T T O O L K I T C M N E x c l u s i v e !

    Bluegrass Proteins fi nalizes purchase of Minn. plant from Associated Milk Producers Inc.By Rena Archwamety

    DAWSON, Minn. — Bluegrass Proteins this week fi nalized its acquisition of a plant in Dawson, Minn., from Associated Milk Producers Inc. (AMPI), which formerly produced cheese sauces and puddings at the facility. AMPI discon-tinued its production after it sold its aseptic business in November 2012, and since has used the plant only for a small amount of spot drying for customers and to keep up operations of its wastewater treatment plant.

    The sale closed Tuesday, and Blue-grass Proteins CEO Billy Joe Williams says his company, which already has two plants in Kentucky, plans to start production in the Dawson plant this

    week. With the new plant, Bluegrass Proteins will add whey proteins and permeates to its existing portfolio of different types of value-added dairy ingredients.

    “We look to make about 100,000 pounds of different powders per day when we are up to capacity,” Williams says. “We intend to export quite a bit of it, but we also will be selling domesti-cally. We will be making whey protein concentrate from 34-percent all the way up to 80-percent.”

    Bluegrass Proteins currently is in the process of hiring its initial staff, which is expected to include 55-60 people. The company also will immediately be making improvements, adding ultrafi l-tration, reverse osmosis and agglomera-

    tion equipment. The company recently received a grant of up to $650,000 from the Minnesota Job Creation Fund for the Dawson plant. (See “Bluegrass Proteins receives grant for new Minnesota site” in last week’s issue of Cheese Market News.)

    MARSHFIELD, Wis. — After 4 p.m. on April 6 a call was made reporting a fi re at Mullin’s Cheese factory on County Road C, north of Marshfi eld, Wis., according to the Marathon County sheriff’s offi ce.

    There were 12 people in the building at the time and all made it out safely. The fi re was put out by local crews within 15 minutes.

    “It’s defi nitely going to be an expan-sion in what we do. We’ve never made whey proteins,” Williams says. “We’re very excited about getting into the Daw-son community. We like the community and are fond of the people. We look to have a long-term venture there.” CMN

    Fire breaks out at Mullin’s Cheese factoryThe fi re was contained to a mechani-

    cal room and caused the building to fi ll with smoke. There is not any structural damage reported and Mullin’s plans to reopen on Monday, April 14.

    Although the fi re has not been labeled suspicious, it has been ruled undetermined by the fi re department and investigations will continue by the insurance company. CMN

    Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

  • NEWS/BUSINESS April 11, 2014 — CHEESE MARKET NEWS® 5

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    World Dairy Expo Championship Dairy Product Contest seeking judges for various productsMIDDLETON, Wis. — The Wisconsin Dairy Products Association(WDPA) will once again sponsor the World Dairy Expo Championship Dairy Product Contest in conjunction with World Dairy Expo. This year’s contest, to be held Aug. 19-21, will have 71 different categories, encompass-ing a wide range of dairy products that include cheese, butter, milk, ice cream, yogurt, whey, cottage cheese, sour cream, whipping cream and more.

    “This contest continues to grow every year at unprecedented rates of growth,” says Brad Legreid, executive director, WDPA. “Last year we had over 850 entries, including international entries for the sec-ond year in a row. No other dairy-related contest in the past 50 years has achieved such a tremendous rate of growth in such a short period of time. This clearly refl ects how the dairy industry has enthusiasti-cally embraced this one-of-a-kind dairy product contest. We anticipate that this growth rate will continue in the years to come as more and more dairy companies

    learn about this contest and see how it can benefi t their companies.”

    WDPA currently is issuing a call for judges for the championship dairy product contest. Marianne Smukowski, Wisconsin Center for Dairy Research, is the head judge. In addition to Smukowski, WDPA is seeking judges for these products:

    • Cheese & Butter — 12 judges • Yogurt — 4 judges• Ice Cream and Sherbet — 6 judges• Whey Products —2 judges• Cottage Cheese, Sour Cream and

    Sour Cream Dips — 6 judges• Fluid Milk and Cultured Buttermilk

    — 8 judgesInterested parties should send their

    resumes to WDPA, 8383 Greenway Blvd. #130, Middleton, WI 53562 by May 9, 2014. A WDPA contest committee will review all resumes and select the judges.

    WDPA will once again be teaming up with a number of organizations to ensure another successful contest:

    • World Dairy Expo — World Dairy Expo

    will be working with WDPA to promote this contest on its website and will include the contest’s Grand Champions with other Expo honorees at its prestigious Dinner with the Stars. World Dairy Expo, held Sept. 30-Oct. 4, attracts more than 70,000 people from around the world each year.

    • MATC Culinary School and UW-Madison — WDPA will conduct a portion of the judging for the World Dairy Expo Championship Dairy Product Contest on Aug. 19-20 at the Madison Area Techni-cal College (MATC) Culinary School. The MATC site affords student chefs the unique opportunity to closely observe and interact with the contest judges throughout the day.

    “The MATC judging site has been a win-win situation for MATC and the Wisconsin Dairy Products Association,” Legreid says. “Our judges enjoy interact-ing with the MATC Culinary Arts School staff and students. It’s a great way to promote outstanding dairy products to these future chefs.”

    WDPA will donate non-winning entries to the Culinary Arts School for classroom training and education. Ice cream, sher-bet and whey judging will take place Aug. 21 at University of Wisconsin-Madison’s Babcock Hall.

    • Scholarships and Donations —

    WDPA annually funds two scholarships as a result of this contest:

    - Dr. Robert Bradley Scholarship. This $2,000 scholarship was established in 2009 in honor of the many contributions Bradley has made to the dairy industry throughout his career.

    - The WDPA Scholarship. This $2,000 scholarship began being offered in 2012.

    Eligible students include any under-graduate in the food science, dairy science or dairy industry-related programs at UW-Madison, UW-Platteville and UW-River Falls. High school seniors who will be entering one of the programs also are eligible.

    WDPA also donates $2,500 to the Na-tional Collegiate Judging Contest.

    • Charitable Organizations — WDPA will continue donating contest product to various charities, including the Ronald McDonald House and Second Harvest Food Bank.

    Contest entry forms will be mailed to dairy plants in early July. All entries must be shipped the week of Aug. 11 with judging the following week. The winning entries will be auctioned off Tuesday, Sept. 30, at World Dairy Expo.

    For more information, con-tact WDPA at 608-836-3336 or e - m a i l i n f o @ w d p a . n e t . C M N

    ACS launches website, issues call for entriesDENVER — The American Cheese So-ciety’s (ACS) new website, www.cheese-judging.com, is live and ready to accept 2014 Judging & Competition entries. This new website is now the place to enter the 2014 ACS Judging & Competition.

    This year’s annual judging of American cheeses and cultured dairy products will take place July 27-28 at the Sacramento Convention Center in Sacramento, Calif., immediately prior to the annual ACS Conference, “Celebrat-ing the American Cheese Plate,” which will be held July 29-Aug. 1.

    Last year, the ACS Judging & Com-petition saw a record 1,794 entries, and participation in 2014 is expected to be even stronger. Winners in each category,

    including “Best of Show” honorees, will be revealed at the ACS Awards Ceremony on Thursday, July 31, in Sacramento.

    Entries received by May 9 are $60 per product, and entries received by May 16 are $85 per product. No entries will be accepted after May 16.

    ACS’s online entry system is ready for submissions. If a company entered the 2013 competition, online or by mail, there will be a company profi le already in the online entry system. The website also offers the chance to review previous years’ entries and make edits or addi-tions for 2014.

    For more information go to www.cheesejudging.com, or contact the ACS offi ce at (720) 328-2788. CMN

    Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

    http://www.nelsonjameson.com/http://www.johnsonindint.com/

  • 6 CHEESE MARKET NEWS® — April 11, 2014

    NEWS/BUSINESS

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    Hilmar Cheese headquarters and Innovation Center awarded LEED Platinum certifi cationHILMAR, Calif. — In a dedication cer-emony Tuesday, Hilmar Cheese Co. Inc. announced its new headquarters and Innovation Center in Hilmar, Calif., has been awarded LEED Platinum certifi ca-tion established by the U.S. Green Build-ing Council (USGBC) and verifi ed by the Green Building Certifi cation Institute (GBCI). LEED is the nation’s preeminent program for the design, construction and operation of high performance green buildings.

    Richard Clauss, chairman of the Hilmar Cheese Co. board of directors, opened the dedication explaining, “LEED demonstrates our continuing commit-ment to stewardship and sustainability. Our owners and employees live here and we strive to do what is right — for our employees, the dairy farmers that supply us milk, the community and our natural resources.”

    Core to the new headquarters is the Innovation Center with the latest pilot plant and food application equipment. The Innovation Center is focused on delivering greater service and knowl-edge to U.S. and global customers. Food scientists use the newest equipment and technology to help food companies fi nd success incorporating dairy into healthy

    foods and beverages, Hilmar Cheese says.“We appreciate Hilmar Cheese Co.’s

    commitment to California and applaud the company for showing the way with environmentally-friendly construction,” says California Department of Food and Agriculture Secretary Karen Ross, who helped unveil the award. “This facility is well-equipped to compete in a 21st century that presents the ultimate challenge of feeding a fast-growing world population while minimizing our environmental footprint.”

    The headquarters and Innovation Center is the fi rst privately-funded LEED Platinum-certifi ed building in Merced County and one of just a few in the Central Valley, Hilmar Cheese says.

    “As far as we know, it is also the fi rst dairy industry LEED Platinum-certifi ed building in the United States,” says David Ahlem, Hilmar Cheese Co. vice president and general manager -cheese.

    Merced County Supervisor Deidre Kelsey says the award is a testament to the innovative benchmarks being achieved by businesses in Merced County.

    “Hilmar Cheese Co.’s efforts to conserve water, save energy and reduce resource use are also focal points of the board of supervisors, and I appreciate

    them taking the initiative to make Mer-ced County a better place to live, work and do business,” Kelsey says.

    John Jeter, president and CEO, Hil-mar Cheese, notes it is the company’s 30th year in business.

    “We have seen tremendous improve-ments in technology, and we have made the investments to continually improve our ability to conserve, reclaim and re-cycle,” Jeter says. “As we designed our headquarters to be effi cient, LEED pro-vided a global standard to demonstrate our commitment to a sustainable future.”

    The headquarters and Innovation Center achieved LEED certifi cation for energy use, lighting, water and material use as well as incorporation of a variety of other sustainable strategies.

    “Hilmar Cheese Co.’s LEED certifi ca-tion demonstrates tremendous green building leadership,” says Rick Fedrizzi, president, CEO & founding chair, U.S. Green Building Council. “The urgency of USGBC’s mission has challenged the industry to move faster and reach further than ever before, and this new headquar-ters and Innovation Center serves as a prime example with just how much we can accomplish.”

    LEED certifi cation is based on a number of green design and construc-tion features that positively impact the project itself and the broader community. The headquarters and Innovation Center

    features include:• Heating, ventilation and air condi-

    tion system that is a closed-loop water cooling process utilizing one of the food processing water reclamation ponds to save energy.

    • Landscaping that is irrigated with water reclaimed from food processing.

    • Water conservation efforts that achieve a total water usage level 50 per-cent below California-allowed baseline.

    • Solar energy that provides about 25 percent of overall building energy demand.

    • Building design that maximizes the use of natural lighting with light fi xtures which self-adjust based on daylight and occupant sensors for effi ciency.

    • Electric vehicle charging station, fuel effi cient and vanpool parking, and bicycle security racks to reduce trans-portation energy.

    Innovation Center features include:• Applications Innovation Center

    with main sensory and presentation area and kitchen, which includes commercial equipment, testing and sensory tools.

    • Applications Development Plant, a state-of-the-art pilot plant with ultra-high-temperature processing, Blentech, Groen Cooker, bar extruder and more.

    Headquarters features also include a quarter-mile walking path and patios; comfort room for nursing mothers; and offi ce space for 200 employees. CMN

    Arla Foods to specify origin of SMP on GDTAUCKLAND, New Zealand — Arla Foods recently announced that the country of origin for its skim milk powder (SMP) products sold on Fonterra’s GlobalDairyTrade (GDT) internet-based sales platform will be specifi ed for bidders beginning April 15.

    Beginning with the April 15 GDT auction, bidders will be able to bid specifi cally on SMP from Denmark

    (medium heat), Sweden (low heat), Germany (low heat) or the United Kingdom (medium heat).

    Until now all SMP medium heat from Arla Foods has been sold under European Union (EU) origin, the com-pany says.

    For those who are indifferent to product origin, bidders still will be able to bid on SMP medium heat with EU origin, the company adds. CMN

    Student Cheese Showcase to debut at ICTEMILWAUKEE — Dairy and food science students from across the United States will display cheeses produced in university dairy plants on the main aisle of the exhibit show fl oor at the International Cheese Technology Expo (ICTE), April 22-24.

    The Student Cheese Showcase is designed to give promising students a taste of the cheese industry and to give expo attendees a taste of their cheese, according to Jane Cisler, contest manager at Wisconsin Cheese Makers Association, host of the ICTE.

    In addition to providing an edible resume, students will learn from a pro-fessional, technical evaluation of their cheeses by top U.S. cheese judges.

    The inaugural Student Cheese Show-case received 20 cheese entries from fi ve university dairy plants. Participating students will send cheeses made at the fol-lowing college creameries: Pennsylvania State University, University of Minnesota,

    University of Wisconsin, University of Wisconsin-River Falls and Washington State University.

    “We are happy to have such a great re-sponse to this fi rst-ever student showcase that highlights the work being done in college creameries across the U.S.,” Cisler says. “Some of the students will be present along with their cheese for great network-ing opportunities with the industry.”

    A silent auction of gold medal cheeses from the 2014 World Championship Cheese Contest will support the university dairy clubs for participating schools and stu-dents’ travel to the event. The auction will take place during the trade show on Wednesday, April 23 and at the Chr. Hansen Reception until 7 p.m. Winning bidders will be announced during the World Championship Cheese Auction.

    For more information contact Cisler at 608-828-4550 or [email protected]. CMN

    Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

    http://www.intlfcstone.com/events

  • CHEESE MARKET NEWS®

    Retail WATCHN E W S & M A R K E T I N G I D E A S T O H E L P S E L L M O R E C H E E S E

    April 11, 2014 — CHEESE MARKET NEWS® 7

    Also in Retail WATCH: Pimento cheese gains traction … Page 8 Breakstone’s unveils Greek Style Sour Cream … Page 10

    Omega Valley Farmers taps into healthier-for-you market

    Turn to OMEGA, page 9 a

    By Kate Sander

    DORCHESTER, Wis. — While cheese is full of good-for-you nutrients, efforts over the years to add a new “healthy” edge to cheese have had mixed results. Limited markets notwithstanding, reduced-fat and no-fat cheeses haven’t really taken off. Meanwhile, efforts to add fish oils with omega-3s — polyunsaturated fatty acids that are considered heart-healthy but aren’t typically found in dairy — re-sulted in cheese that was, well, a bit fishy.

    Enter Heartland Cooperative Ser-vices, a feed cooperative based in Clark County, Wis., whose executives decided about four years ago to work on de-veloping a new feeding plan for cows using a flax-based program promoting plant-based omega-3 fatty acids. While flax has long been used in dairy cattle in some form, too much also can result in off flavors and colors in the milk or negative health impacts regarding cow

    RICH IN OMEGA-3 — Buffalo Jack and Farmers are two of the varieties of cheese rich in omega-3 that are offered by Omega Valley Farmers. The cheeses are produced for Omega Valley Farmers at Nasonville Dairy.

    health. Heartland Cooperative took the step of researching and developing a new feeding protocol, now known as TMR-PRO (Total Meal Replacement - Professional). With just the right mix of omega-3 and other ingredients, the co-op says the feeding program results in milk, straight from the cow, with higher levels of omega-3. Blind taste tests were conducted to ensure objective flavor analysis and that the end result was milk with a rich, natural flavor.

    The co-op then formed Omega Valley Farmers LLC, teaming up with Nasonville Dairy, Marshfield, Wis., for production of various dairy cheese products with

    health issues today include heart health benefits as well as prevention and relief of pain from diseases such as arthritis.

    The key, Kelnhofer says, is that a healthier-for-you product also must taste good.

    “The integrityof the producers ensures

    quality productsfor consumers.

    As the product line grows, we will

    need more milk.”

    Pattie KelnhoferOMEGA VALLEY FARMERS

    Photo courtesy of Omega Valley Farmers

    higher levels of omega-3s. The first cheeses were launched in 2012, and Omega Valley Farmers now features an expanding line of omega-3 cheeses that are available locally, with the expecta-tion that these cheeses soon will be available nationally.

    Pattie Kelnhofer, who was hired to handle sales and marketing for Omega Valley Farmers, says the successful launch of Omega Valley Farmers has been the combined efforts of Heartland Cooperative CEO Dennis Schultz; Brian Streveler, grain and feed manager at Heartland Cooperative Services, who also used his own dairy herd as the original herd for feed testing; Jerome Donohoe of Agricultural Omega Solu-tions; and Clark County Economic Development Director Sheila Nyberg.

    At Nasonville Dairy, Wisconsin Master Cheesemaker Ken Heiman converts the omega-3-rich milk into white and yellow Cheddar, Farmers and several flavors of Monterey Jack.

    Each cheese takes some time to develop as Omega Valley Farmers must ensure that each cheese has a minimum level of omega-3s, Kelnhofer says. Due to differences in different cheeses’ moisture and fat content, cheeses will have varying levels of omega-3s.

    The recommended U.S. daily ad-equate intake of omega-3 fatty acids is 1.6 grams, although most people consume much less, according to Kelnhofer.

    Kelnhofer says consumers have be-come much more aware of their local food choices and are concerned about where their food is from and what it contains.

    “Consumers are pushing producers to step up supporting these healthier, tasty foods,” she says. “It pushes us to a higher level of excellence.”

    Still, there has been an educational curve for both consumers and retailers alike. Omega Valley Farmers’ website provides a great deal of information about why omega-3 fatty acids are impor-tant to include in consumers’ daily diets.

    “Only nutritionists want to dig really deep,” Kelnhofer says.

    However, more and more consumers are becoming aware that omega-3 fatty acids in their diet in a balanced ratio with omega-6s may help reduce a wide range of health problems associated with diets that are disproportionately high in omega-6 fatty acids. Top-of-mind

    “Consumers arepushing producers

    to step upsupporting these

    healthier, tasty foods.It pushes us

    to a higher levelof excellence.”

    Pattie KelnhoferOMEGA VALLEY FARMERS

    “We should expect nothing less,” she says. “We want people to enjoy our creamier tasting cheese and reap the

    health benefits.”In fact, she adds, being in Wisconsin

    means the cheese can only be success-ful if it has great taste and high quality.

    The price point for Omega Valley Farmers’ products is a bit higher than conventional cheese due to the necessity of feeding the cows the special ration and then keeping the milk segregated. Par-ticipating farmers are paid a premium which supports improved milk payments and a stronger farm economy while also maintaining pricing lower than organic cheese products, Kelnhofer says.

    “It is our hope that all of our Omega 3 products would be available to all consumers,” she says.

    Omega Valley Farmers first started marketing its cheese in local C-stores owned by Heartland Cooperative and showcased its products at Dairy Break-fasts during June Dairy Month. The products are sold in 1 3/4-ounce sticks, 2-ounce planks and 7-ounce exact weight packages. The company also recently

    Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

  • 8 CHEESE MARKET NEWS® — April 11, 2014

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    Celebrating Successful Partnerships for 60 Years!

    Emmi Roth USA to be national partner of Share Our Strength’s Taste of the Nation eventsMONROE, Wis. — Emmi Roth USA re-cently announced it will be a national partner and the official specialty cheese sponsor at four of Share Our Strength’s Taste of the Nation events, including the recent Taste of the Na-tion in Houston held April 6.

    At Taste of the Nation events, guests will have the opportunity to sample a range of imported cheeses from Switzerland, such as Kaltbach Cave-aged Le Gruyère AOP, Kaltbach Cave-aged Emmentaler AOC, SwissArt and Appenzeller, along with award-winning selections from Wisconsin,

    including Grand Cru Reserve, But-termilk Blue, GranQueso, Horseradish Havarti and the recently-introduced 3 Chile Pepper Gouda.

    Taste of the Nation events bring together the country’s best chefs, sommeliers and mixologists to raise money for Share Our Strength’s No Kid Hungry campaign, which is striving to end childhood hunger in America by connecting kids in need to healthy food they need. Held in more than 30 cities across the nation, guests of Taste of the Nation can sip and sample gourmet creations from

    each city’s premier culinary talent and participate in unique culinary, travel and lifestyle auctions — all while raising funds to make No Kid Hungry a reality. Since 1988, Taste of the Nation has raised more than $85 million.

    “We are proud to sponsor Taste of the Nation events and continue to serve as proud partners of the No Kid Hungry campaign this year,” says Linda Duwve, vice president of sales, Emmi Roth USA. “We look forward to sharing our domestic and interna-tional award-winning cheeses with

    food lovers across the country for a great cause.”

    In addition to Houston, Emmi Roth also will sponsor Taste of the Nation events in New York City on April 28, Minneapolis on June 23 and Chicago on Aug. 13.

    In addition to sponsoring the events, Emmi Roth USA will donate $1 to the No Kid Hungry campaign for each Roth Signature Cheese Board Kit sold in 2014.

    For more information on the Cheese Board Kit, visit www.emmirothfoodservice.com. CMN

    Moon Cheese makes landing in NorthwestBLAINE, Wash. — Moon Cheese is a new crunchy cheese snack making landfall in Washington, Idaho, Oregon and Alaska via Fred Meyer and Quality Foods — both banner stores for the Kroger Co.

    The product is developed by nu-traDRIED LLP, which is a partnership between Lucid Capital Management and EnWave Co. EnWave’s REV technol-ogy produces Moon Cheese.

    Brent Charleton, vice president of corporate affairs for the EnWave Corpo-ration, says it’s a healthy, crunchy, 100 percent natural cheese snack. He adds that it is gluten-free, high in protein,

    calcium, and “a great option for any avid snacker.”

    Current production capacity limits distribution, according to Charleton, but increased capacity is expected by the end of second quarter 2014.

    Charleton says the majority of cheese snacks currently available include other ingredients and fi llers, but Moon Cheese is completely natural, without additives or preservatives.

    Moon Cheese is shelf-stable and is available in American Cheddar, Pepper Jack or Gouda.

    For more information go to www.m o o n c h e e s e s n a c k s . c o m . C M N

    Pimento cheese gains traction in WisconsinMILWAUKEE — A product long popular in the Southern United States, pimento cheese is gaining popularity in other regions of the country as consumers seek bolder fl avors.

    Martha Davis Kipcak, owner of Mighty Fine Food LLC in Milwaukee, says when she moved north from her native Texas to Milwaukee, she fell in love with Wis-consin’s world-class cheese but longed for a favorite Southern staple: pimento cheese.

    Pimento cheese is a spread or relish typically made with Sharp Cheddar or processed cheese, mayonnaise, pimen-tos, salt and pepper, blended to either a smooth or chunky paste.

    “Most people in the Midwest are not familiar with pimento cheese, but in the South it’s as common as mustard or mayo,” Davis Kipcak says.

    After moving to Milwaukee, Davis Kipcak, a Community Food Advocate and chef, decided to set out on a new culinary adventure. Mighty Fine Food was launched with Martha’s Pimento Cheese leading the way, combining the best of Southern traditions with the best of Wisconsin’s fi nest contribu-

    tion to American eating: great cheese, Kipcak says.

    Martha’s Pimento Cheese is produced at Clock Shadow Creamery in Milwaukee and features aged Wisconsin Cheddar sourced from Cedar Grove Cheese, Plain, Wis. Master Cheesemaker Bob Wills is owner of Cedar Grove and Clock Shadow.

    “To my knowledge, I’m one of the only people who makes pimento cheese in the Midwest,” Davis Kipcak says.

    She began making the cheese in November 2012, and it has been well-received by consumers and industry alike. Martha’s Pimento Cheese earned a fi rst place award and Martha’s Pimento Cheese with Jalapeños earned a sec-ond place award at the 2013 American Cheese Society competition held last August in Madison, Wis.

    Martha’s Pimento Cheese is avail-able in Madison, Milwaukee and across southern Wisconsin, and Davis Kipcak is looking to have the cheese distributed in Chicago.

    Primarily sold at specialty gro-cery and cheese shops, Martha’s Pimento Cheese retails for $5.99-$8.99 for an 8-ounce tub. CMN

    Président Cheese partners with digital agency Huge to launch ArtOfCheese.comBROOKLYN, N.Y. — Lactalis American Group’s Président Cheese brand and Huge, a digital agency, are partnering for the launch of ArtOfCheese.com, a new digital showcase and campaign illuminating culinary artistry.

    Huge provided overall strategy, design, photography, content creation, blogger engagement and community management services for the new web-site and the campaign.

    “We are so excited to bring the Art of Cheese to life for our consumers by spotlighting the versatility of Président products in this dynamic digital show-case,” says Karine Blake, marketing director, Lactalis American Group.

    To celebrate the launch, the team forged content partnerships with seven creative bloggers in the realms of food, design and entertaining, which marked the brand’s fi rst foray into blogger en-gagement. The bloggers put a unique spin on the theme of Art of Cheese by re-imagining classic recipes and docu-

    menting their creations in photographs, which appear on the new site at www.artofcheese.com/inspired.

    “Our goal was to elevate the percep-tion of the brand through beautiful pho-tography, a confi dent tone and original content in order to set Président Cheese apart from other packaged food brands and showcase its unique heritage,” says Emil Lanne, creative director, Huge.

    Huge also helped the brand launch social media profi les on Facebook, Twitter, Pinterest and Instagram, where consumers can fi nd more content from the brand and its blogger partners. In addition to fi nding recipes and tips on the site and accompanying social media profi les, consumers can visit Art of Cheese to download an exclu-sive coupon and enter the Pinterest sweepstakes for a chance to win a $50 voucher toward their next Président Cheese purchase.

    For more in format ion , v i s -i t www.artofcheese .com. CMN

    T H E C H E E S E T A B L E

    Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

    http://www.dairyfoodusa.com/

  • April 11, 2014 — CHEESE MARKET NEWS® 9 R E T A I L I N G P E R S P E C T I V E S

    For more information please visit www.omegavalleyfarmers.com

    OMEGAContinued from page 7

    Our cheese collection stands out for its robust flavor, smooth texture and popular varieties:

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    Ken Heiman Nasonville Dairy Master Cheese Maker

    Omega Family Farmers™

    Nasonville Dairy

    introduced 5- and 10-pound loaves.The cheeses have moved into several

    local grocery store chains in Central Wis-consin, and Omega Valley Farmers has partnered with Nasonville Dairy for sev-eral online promotions. The cheeses also have been sampled at trade shows includ-ing the International Dairy-Deli-Bakery Association’s show and Fancy Food.

    A large retailer is expected to take a few varieties of the cheese nationwide this spring, giving the company needed national exposure. Kelnhofer expects this will signifi cantly increase demand.

    While most of the company’s sales are in retail, one Wisconsin school district is using various cheeses, and Omega Val-ley Farmers currently is in talks with a second school district.

    “In addition to Wisconsin retailers,

    The Gouda Girls, a food truck in Mil-waukee, knows how to feature a quality cheese,” Kelnhofer says. “Being State Grilled Cheese Champions in 2013 they used two of our Omega Valley Farmers cheese varieties made by Nasonville Dairy to take not one but two second place fi nishes in the World Sandwich competition in Las Vegas last October.”

    Kelnhofer won’t say how many dairy farms are using the TMR-PRO protocol; numerous dairies are on the feeding program on a reduced level simply because of the health benefi ts to the cows, which have been noted to have lower somatic cell counts while on the feeding program.

    The dairies that are contracted to supply milk for Omega Valley Farmers use the full feeding program. In addition, they must meet several other criteria, Kelnhofer says. They must have humane treatment certifi cation and be open to

    farm visits from Omega Valley Farmers at any time. All of the dairies supplying the milk also commit to not using rbST.

    “The integrity of the producers en-sures quality products for consumers,” she says. “As the product line grows, we will need more milk.”

    Omega Valley Farmers also is exploring

    “We have alreadydefi ned and workedon a pepperoni pizzawith close to 500 mgof omega-3 content

    per slice.”

    Pattie KelnhoferOMEGA VALLEY FARMERS

    additional dairy products beyond cheese. In addition to providing high-quality

    milk, the TMR-PRO protocol results in meat such as hamburgers, snack sticks and pepperoni containing higher levels of omega-3s.

    “We have already defi ned and worked on a pepperoni pizza with close to 500 mg of omega-3 content per slice,” Keln-hofer says. “We also have reached out to partners to develop a beef and cheese stick combo that currently is in limited distribution. Other products in the pipe-line for development and distribution include beef patties, hot dogs, eggs and pork. With these products’ success, farmers are increasingly benefi ted,” Kelnhofer notes.

    “We want to support our local family farmers by procuring these great prod-ucts here in Central Wisconsin; support-ing sustainable agriculture brings money back to Central Wisconsin,” she adds. CMN

    WMMB in search of next great grilled cheese sandwichMADISON, Wis. — The Wisconsin Milk Marketing Board (WMMB) is celebrating April, National Grilled Cheese Month, with the launch of its third annual Grilled Cheese Recipe Showdown contest. This year the contest has a $10,000 grand prize.

    The contest, which began April 1 and ends May 12, invites grilled cheese fans to submit original recipes featuring at least one Wisconsin cheese along with photos of their sandwich creations to www.grilledcheeseacademy.com.

    Recipes will be judged by a panel of professional food bloggers, including Grilled Cheese Social, Foodie Crush, and bell’alimento.

    In addition, the Grilled Cheese Academy website was recently updated to include new functionality and an expanded recipe gallery.

    For more information, or to en-ter the contest, visit www.grilled cheeseacademy.com. CMN

    HP Hood adds new varieties to cottage cheese lineup LYNNFIELD, Mass. — HP Hood LLC’s Hood Cottage Cheese brand recently rolled out two new garden-inspired fl avors.

    Hood is welcoming spring in New England with the launch of Cucumber and Dill, and Garden Vegetables. A source of protein and calcium, Hood Cottage Cheese is a healthy and versatile food that can be enjoyed as a snack, a recipe ingredient, a topping or as a dip, company offi cials say.

    “We’re thrilled to add two delicious new cottage cheese fl avors to the Hood family of products,” says Sarah Barow, Hood spokesperson. “Our new Cucumber Dill and Garden Vegetable fl avors bring the fresh taste of spring to a healthy snack or meal.”

    The new varieties are now available at major grocery stores across New England.

    F o r m o r e i n f o r m a t i o n , visit www.Hood.com. CMN

    Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

    http://www.omegavalleyfarmers.com/

  • Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

    10 CHEESE MARKET NEWS® — April 11, 2014

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    R E T A I L R O U N D - U P

    Tillamook launches Farmstyle Greek YogurtTILLAMOOK, Ore. — Tillamook County Creamery Association recently announced the release of its new authentically-strained Farmstyle Greek Yogurt in a variety of fl avors.

    Tillamook Farmstyle Greek Yogurt is made with no artifi cial fl avors, no artifi -cial colors, no artifi cial sweeteners and no high fructose corn syrup, the company says. The product can be found in the yogurt aisle at major retailers across the West in 5.3-ounce cups for a suggested retail price of $1.25.

    Tillamook Farmstyle Greek is a thick, creamy and less tart yogurt made with buttermilk cultures, while providing 14 grams of protein per serving, the com-pany says, noting that to make the prod-uct distinctively “farmstyle,” Tillamook slow churns farm fresh milk with seven active yogurt and buttermilk cultures.

    “This is a product unlike any other

    Greek yogurt available,” says Jay Allison, Tillamook vice president of sales and marketing. “Our Farmstyle Greek Yogurt is made the right way, and we’re confi -dent that our fans will love this product. It took a while, but we got it right.”

    Flavors available in the 5.3-ounce cup size include Coffeehouse Blend, Honey Peach, Cinnamon Hazelnut and Oregon Strawberry. The yogurt comes in classic cream and gold cups, part of a current packaging redesign to update and energize the brand’s premium image, company offi cials say.

    In addition, Tillamook Farmstyle Greek is available in 32-ounce contain-ers in select fl avors including Plain and Simple and Old Fashioned Vanilla with a suggested retail price of $5.99-$6.99.

    For more information, v is -it www.tillamook.com/trade-farm-style-greek-yogurt.html. CMN

    Ehrmann Mixim introduces six new fl avorsIRVINE, Calif. — Ehrmann USA has released six new fat-free Greek yogurt fl avors for its Ehrmann Mixim line, which are debuting throughout January in Arizona, California and Nevada.

    A large-scale product launch will be held Feb. 14 with the Children’s Heart Foundation as the benefi ciary of funds raised from the event. Ehrmann will be making the product line available in a total of 1,000 stores after the launch.

    The new Ehrmann Mixim fl avors are showcased in heart-shaped containers. The fl avors are: cherry and dark choco-late curls; raspberry with dark and white chocolate curls; mango and pineapple with coconut and almonds; honey with

    coconut and almonds; strawberries and granola; and blackberry and pomegran-ate with granola and dried fruits.

    “Our heart-shaped container with its three separate chambers is a real attention-getter, and combined with delicious mix-in fruits, chocolates, nuts and granolas to add to our smooth and creamy yogurt, it is sure to be a hit with consumers,” says Chris Solly, CEO of Ehrmann USA.

    The new yogurt additions are avail-able in 5.3 ounce containers, have 150 calories and 10 grams of protein, and retail for $1.89-$1.99.

    For more information go to w w w. e h r m a n n - u s a . c o m . C M N

    Breakstone’s unveils fi rst national brand of Greek Style Sour Cream with more proteinNORTHFIELD, Ill. — Breakstone’s recently announced its offering of the fi rst-ever national brand of Greek Style Sour Cream. It combines the charac-teristics of traditional sour cream and authentic Greek strained yogurt.

    Breakstone’s new sour cream features 50 percent less fat, 40 percent less choles-terol, and twice the calcium and protein of regular sour cream.

    “We are always looking to develop new foods that meet a variety of consumers’ needs and nowadays consumers are seek-

    ing better-for-you alternatives,” says Shan-non Lester, Breakstone’s brand manager. “Some consumers are already substituting Greek yogurt for sour cream, but sacrifi c-ing the creamy texture and delicious taste of traditional sour cream. However, with Breakstone’s new Greek Style Sour Cream consumers can enjoy both.”

    Breakstone’s Greek Style Sour Cream is available in a 16-ounce container for a suggested retail price of $2.99.

    For more information go to www.kraftbrands.com/breakstones. CMN

    Dean Foods launches new packaging for cottage cheese and sour cream productsCHICAGO — Dallas-based Dean Foods Co.’s branded sour cream and cottage cheese products are currently arriving on retailer shelves throughout the Upper Midwest in innovative new packaging. The packaging concept, originally de-veloped and used throughout Europe, provides several consumer benefi ts, company offi cials say.

    “The curved bottom profi le of these packages allows consumers to easily scoop up every last bit of the wholesome Dean’s Sour Cream and Dean’s Cottage Cheese products they have come to enjoy,” says Rob Hollandsworth, group vice president of Dean Foods, the parent company of the Dean’s brand. “Custom-ers also tell us they love how the pack-ages stack very well in their crowded refrigerators.”

    Hollandsworth adds that the com-pany did not change the formulas that customers have known for years.

    “We are now delivering the same

    great products in a far superior new package,” he says.

    Dean Foods says consumer research verifi ed that the new, curved-bottom packages are convenient for scooping up the product with a spoon, a chip, a vegetable, a cracker or other ways. Re-search also verifi ed that consumers fi nd the new packaging’s “stackability” a real benefi t. And the new packaging concept addresses environmental concerns for recyclability and sustainability, company offi cials say.

    “As a supplier to most major retail-ers throughout the country, Dean Foods accepts its responsibility to deliver products that are friendly to the environ-ment,” says Lee Falk, vice president of logistics for Dean Foods.

    The launch of the new Dean’s Sour Cream and Dean’s Cottage Cheese packaging is supported by a full media campaign under the “Scoop Up the Goodness” theme. CMN

    Turkey Hill Dairy announces new limited edition Greek frozen yogurt fl avors for springLANCASTER COUNTY, Pa. — Turkey Hill Dairy has recently announced the addition of four limited edition flavors of Greek frozen yogurt including Bak-lava, Lemoni Biskoti, Raspberry Cho-kolata and Sea Salt Caramel Truffle.

    “At Turkey Hill, our products are inspired by simple, wholesome and delicious flavors, as well as by listen-ing to what our consumers want,” says John Cox, president, Turkey Hill Dairy. “We offered our Baklava Greek Frozen Yogurt for a limited time last year as our first-ever Greek Frozen Yogurt, and it was extremely popular. We wanted to expand our flavors and provide our consumers these unique and delicious Greek frozen yogurt flavors.”

    Turkey Hill’s Baklava will be offered January through March, and contains vanilla Greek frozen yogurt with crunchy baklava pieces and a honey

    cinnamon swirl. Lemoni Biskoti will be offered April through June, and includes lemon cream Greek frozen yogurt with a lemon shortbread swirl. Raspberry Chokolata will be offered July though September, and contains raspberry Greek frozen yogurt with chocolate slivers. Sea Salt Caramel Truffle will be offered October through December, and includes caramel Greek frozen yogurt with sea-salted caramel truffles.

    The limited edition Greek frozen yogurt flavors contain low-fat frozen yogurt and have 67 percent more protein than Turkey Hill’s regular frozen yogurt. The company continu-ally changes its limited edition flavors throughout the year.

    For more information, or for a schedule of upcoming limited edition flavors go to www.turkeyhill.com. CMN

    http://www.mctdairies.com/

  • April 11, 2014 — CHEESE MARKET NEWS® 11

    NEWS/BUSINESS

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    Bill seeks federal standards for GMO labelingWASHINGTON — This week a bill was introduced by Rep. Mike Pompeo, R-Kansas, that would set a federal labeling standard for food and beverage products made with genetically-modifi ed ingre-dients (GMO).

    Under the proposed bill, the Safe and Accurate Food Labeling Act, FDA would set standards for companies that wish to label their products as containing or not containing GMOs. Additionally, FDA would be required to conduct a safety review of all new genetically-modifi ed traits and could mandate labeling if there is a health, safety or nutrition issue with a particular ingredient. The legislation also would order FDA to defi ne the term “natural” when used on food labels. It is co-sponsored by Reps. G.K. Butterfi eld, D-N.C., Marsha Blackburn, R-Tenn., Jim Matheson, D-Utah, and Ed Whitfi eld, R-Ky.

    The National Milk Producers Fed-eration (NMPF) has applauded the introduction of this legislation.

    “Rather than create a patchwork of state policies, what this legislation would do is deal with this important issue at the national level,” says Jim Mulhern, president and CEO, NMPF. “And since there is no reason for Con-gress and the FDA to require mandatory labels on foods produced through GMOs, we need this approach instead: clarify-ing how companies can voluntarily label their products in a way that reduces

    confusion at the consumer level.”The International Dairy Foods As-

    sociation also praised the introduction of the bill, saying it believes a federal solution on GMO labeling would bolster consumer confi dence in American food by affi rming FDA’s overall authority for setting the nation’s food safety and labeling regulations.

    “U.S. dairy companies work hard every day to ensure America’s families have access to safe, abundant and affordable food,” says Connie Tipton, IDFA president and CEO. “The Safe and Accurate Food Labeling Act of 2014 takes an important step toward restoring certainty to America’s food producers and avoiding the consumer confusion sure to come from a 50-state patchwork of labeling laws.”

    The Coalition for Safe Affordable Food, whose members include NMPF, the IDFA and other industry organiza-tions, says this proposed legislation will protect consumers and ensure the safety of food ingredients made through the use of modern agricultural biotechnology.

    “GMOs are perfectly safe and America’s farmers rely on this proven technology to protect our crops from insects, weeds and drought,” says Martin Barbre, president, National Corn Grow-ers Association, which also is a member of the coalition. “Important food safety and labeling decisions should be made by the scientists and qualifi ed policy-makers at the FDA, not political activists and campaigns. A federal solution on GMO labeling will bolster consumer confi dence in the safety of American food, while giving farmers and food producers the certainty we need to continue providing safe, affordable food for America’s families.” CMN

    PEOPLE

    Comings and goingsFristam Pumps USA, Middleton,

    Wis., has recently hired Samuel Gonza-lez as a bilingual technical inside sales representative. In his new position, Samuel will provide technical support and customer assistance to Fristam’s Latin American customers. Gonzales has a bachelors in Spanish Language and Literature from the University of Wisconsin-Madison and more than four years of client relations experience.

    Secretary Karen Ross has appoint-ed Skylar Ryll and Robert Kelley to their fi rst three-year term positions on the Milk Producers Security Trust Fund board of directors Sacramento, Calif. Ryll, a marketing specialist at Dairy Farmers of America ,will be representing cooperative manage-ment, and Kelley of James J. Stevinson Corp. will be representing producers.

    Rick Schlapman has left his posi-tion as director of supply operations at Arthur Schuman Inc., to join WEL Companies as vice president of busi-ness development. He has more than 13 years of warehousing and supply chain experience, including 11 years at WOW Logistics as director of sales-dairy. Schlapman attended the Uni-versity of Wisconsin-Oshkosh and ob-tained a bachelors in business. CMN

    Reprinted with permission from the April 11, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

    http://www.cheesemarketnews.com/http://www.hadencustance.com/http://www.highgroundtrading.com/dairy

  • 12 CHEESE MARKET NEWS® — April 11, 2014

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    The ’347 patent explains that the key to Tetra Pak’s vat is not solely that the shafts counter-rotate, but that it is the combination of counter-rotation combined with presenting only cutting or stirring edges while moving the same direction through the common volume.

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