Vermont Creamery now a subsidiary of Land O’LakesWEBSTERVILLE, Vt. — Bob Reese and Allison Hooper, co-founders of Vermont Creamery, and Chris Policinski, president and CEO of Land O’Lakes Inc., announced this week that Vermont Creamery will become an independently-operated subsidiary of Minnesota-based Land O’Lakes. Vermont Creamery will continue to produce its fresh and aged goat’s milk cheeses, cultured butter and fresh dairy at its creamery in Websterville, Vermont.
“We purchased Vermont Creamery and welcome them to the Land O’Lakes family because we love their brand and would like to help bring it to even more people,” Policinski says. “We share a value-added, branded approach to marketing our products, a meaningful respect for our customers and deeply-rooted rural values.”
Reese and Hooper, who founded their business in 1984,
Volume 37 March 31, 2017 Number 11
By Alyssa Mitchell
MADISON, Wis. — While cheese and butter prices at the Chicago Mercantile Exchange (CME) moved lower earlier this month, the market is stabilizing as Easter and the spring fl ush season approach.
CME Cheddar barrels have moved between $1.35 per pound to $1.40 per pound for much of this month, but on Thursday, Cheddar barrels rose 8 cents to settle at $1.45 per pound.
Cheddar blocks also dipped into the upper $1.30s earlier this month, but over the past week, blocks have been in the low- to mid-$1.40s before rising 6.5 cents to $1.51 per pound
U.S., global dairy prices align; demand is steady for spring
Thursday. (For today’s prices, see chart on page 2.)
While spot cheese prices are more in line with global prices, CME futures still show prices at a premium, notes Sara Dorland, managing partner with Ceres Dairy Risk Management LLC, Seattle.
“Despite lower cash cheese prices, futures continue to project higher prices,” Dorland says. “Comparing U.S. futures prices versus international prices, the competitiveness di-minishes a bit. A break lower in the futures curve could bolster U.S. efforts to export cheese.”
James Dunn, professor of agricultural economics at Penn State University, says a prolonged strong U.S. dollar has been challenging for exports, but it is starting to come down.
“Fortunately, feed prices are as well, so our exports should benefi t, and milk production costs should fall somewhat,” Dunn says. “Clearly, a weaker dollar is to our advantage. We are entering a period of stocks accumulation, so more exports would help decrease the drag of more inventories on prices and improve our competitiveness. Cheese imports were lower in January year-over-year, so that should help our domestic
demand as well.”USDA’s Dairy Market News
says inventory reports vary for cheese. Some producers are comfortable with current stocks, while others have started to sell discounted spot cheese in order to maintain inventory levels.
“Reports on domestic de-mand range from steady to increasing,” Dairy Market News says. “Whey and lactose interest, both domestically and internationally, is also trending up for Midwestern cheesemakers.”
CME butter settled at $2.10 per pound Monday, where it has remained through Thursday. While still a strong price, it is down 13.25 cents from $2.2325 per pound March 1.
“While stocks are building rapidly, global prices have moved higher and are near U.S. price levels,” says Mike McCully, owner of The McCully Group LLC, Chicago. “That should provide some support for the U.S. price into the second quarter. Additionally, demand has proved to be more inelastic than it used to be as consumers and end users continue to buy and use butter regardless of the price.”
Dairy Market News notes
that cream is abundant.“Butter demand varies by
contact. Some butter produc-ers report being in the peak of spring holiday demand, whereas others still expect stronger demand to come,” Dairy Market News says. “Re-ports on butter stocks point to a steadily growing availability. The butter market tone is gen-erally steady.”
In the Northeast, butter manufacturers are churning away to reduce the heavy cream supplies, Dairy Market News notes.
“Butter output continues to be in excess of producers’ near-term accounts. Inventories are building,” Dairy Market News says. “Demand for print butter varies. Foodservice interest continues to be moderate to light as spring break is still in effect. The market anticipates an increase from the restaurant sector as the spring celebra-tions arise.”
McCully notes that cream has been abundant for the last several years, but it hasn’t translated into lower prices yet.
“I think prices can trade in the $2-$2.10 range after Easter before fi rming into the summer,” he says.
Arena Cheese completes plant expansion, audit
Turn to PRICES, page 19 a
Turn to PURCHASE, page 18 a
SPRING GREEN, Wis. — Arena Cheese this week announced it has completed construction on an expan-sion to its plant in Spring Green, Wisconsin.
The approx imate ly 10,000-square-foot expan-sion added production, packaging and new dual truck milk intake to increase cheesemaking capacity by 40 percent, says Bill Hanson,
Turn to ARENA, page 18 a
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VatsNew equipment, services featured in annual roundup MADISON, Wis. — With the fi rst ProFood Tech — an event that will showcase the latest innovations and technologies for food and bever-age sectors — just around the corner, Cheese Market News is pleased to present our annual New Products Roundup, which spotlights new equipment, services and other tools that help cheesemakers, dairy manufacturers and processors continue to innovate.
In this year’s roundup, suppliers, some of which will appear at the upcoming ProFood Tech April 4-6 in Chicago, offer U.S. dairy manu-facturers and processors new equipment and services to help improve product quality and operational effi ciency, meet stringent food safety requirements and attract customers.
The roundup showcases the latest in supplier technology from around the world. This year, new offerings range from items such as coagulants that help enhance the shelf life of soft cheese to services such as process engineering services.
Each year, suppliers to the industry present an array of new tools and services that support cheesemakers, dairy manufacturers and processors, and the items in our roundup are just a small sampling of the many new innovations available.
To learn more about these offerings, please read on. To send us new product information for a future issue, please email [email protected].
Turn to NEW PRODUCTS, page 21 a
A
INSIDE✦ Guest columns: ‘Don’t let the tail wag the dog,’ and ‘Pallets, pests and your dairy products.’ For details, see page 4.
✦ With launch of Jacoby Logistics, T.C. Jacoby & Co. positions itself as total solutions provider. For details, see page 7.
✦ New Products Roundup showcases the latest supplier developments. For details, see pages 21-33.
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.
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REGULAR CONTRIBUTORSCreative Business Services, FCStone, International Dairy Foods Association, Eric Meyer, National Milk Producers Federation, Rice Dairy, John Umhoefer, U.S. Dairy Export Council, WOW Logistics, Edward Zimmerman
ADVERTISING/SUBSCRIPTION ORDERS & INFOContact: Susan Quarne - PublisherP.O. Box 628254, Middleton, WI 53562PHONE 608/831-6002 • FAX 608/288-9093
CHEESE FUTURES for the week ending March 30, 2017 (Listings for each day by month, settling price and open interest)
Fri., March 24 Mon., March 27 Tues., March 28 Wed., March 29 Thurs., March 301.5571.5101.5741.6141.6941.7351.7361.7291.7221.7251.7161.7171.7151.7101.7151.720
DRY WHEY FUTURES* for the week ended March 30, 2017 (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., March 24 Mon., March 27 Tues., March 28 Wed., March 29 Thurs., March 3052.00049.00045.75043.70040.75040.80040.00038.67538.35038.27536.50037.80036.25035.50037.775
CLASS III PRICE (Dollars per hundredweight, 3.5% butterfat test)
YEAR2011201220132014201520162017
JAN13.4817.0518.1421.1516.1813.7216.77
FEB 17.0016.0617.2523.3515.4613.80 16.88
MAR19.4015.7216.9323.3315.5613.74
APR16.8715.7217.5924.3115.8113.63
MAY16.5215.2318.5222.5716.1912.76
JUN19.1115.6318.0221.3616.7213.22
JUL 21.3916.6817.3821.6016.3315.24
AUG21.6717.7317.9122.2516.2716.91
SEP19.0719.0018.1424.6015.8216.39
OCT18.0321.02 18.22 23.82 15.46 14.82
NOV19.0720.8318.8321.9415.3016.76
DEC18.7718.6618.9517.8214.4417.40
(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
24,97997,427
+496+3,127
24,20494,015
+4,824+10,528
+775+3,412
+24+12
Weekly Cold Storage Holdings March 27, 2017 On hand Week Change since March 1 Last Year Monday Change Pounds Percent Pounds Change
Monday Tuesday Wednesday Thursday Friday
Chicago Mercantile Exchange
March 27 March 28 March 29 March 30 March 31
Weekly average (March 27-31): Barrels: $1.4060(+.0140); 40-lb. Blocks: $1.4730(+.0405).Weekly ave. one year ago (March 28-April 1, 2016): Barrels: $1.4490; 40-lb. Blocks: $1.4680.
Cheese BarrelsPriceChange
Cheese 40-lb. BlocksPriceChange
Grade A NDMPriceChange
Weekly average (March 27-31): Grade A: $0.8100(-.0095).
Grade AA ButterPriceChange
Class II Cream (Major Northeast Cities): $2.0078(-.2460)–$2.4305(-.1453).
Weekly average (March 27-31): Grade AA: $2.1015(-.0120).
$2.1000NC
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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.
NEWS/BUSINESSMARKET INDICATORS
For more information please visit www.epiplastics.com
WCIC free mobile app now live to downloadMADISON, Wis. — The Wisconsin Cheese Makers Association (WCMA) this week announced the launch of a free mobile app for the Wisconsin Cheese Industry Conference, set for April 12-13 at the Alli-ant Energy Center in Madison, Wisconsin. Conference attendees are encouraged to download the app early to mark their favorite exhibitors, seminars and events.
The mobile app is available in iTunes or Google Play by searching for “Cheese Conference.” A quick download provides access to complete exhibitor information, a map of the exhibit fl oor, a list of educational seminars and Ideas Showcase presenta-tions, speaker bios and schedule alerts.
“The mobile app is a great tool to help you navigate our biggest-ever show and maximize your networking time,” says Judy Keller, WCMA events director.
Conference-goers will receive a hard
copy of the offi cial program at registration, but for those who prefer not to carry it with them, the 2017 Wisconsin Cheese Industry Conference mobile app provides all the details needed to engage with exhibitors and participate in seminars.
Online registration for the confer-ence ends April 4. New this year, WCMA is offering a discount code, CM45, which brings the cost of Wednesday exhibits-only registration for employees of dairy manufacturing and dairy processing companies to just $45. Exhibits-only registration includes full access to the Ideas Showcase, as well as the confer-ence’s exhibit fl oor, lunch and admission to the Chr. Hansen Championship Cheese Auction evening reception. For the exhibits-only discount, register online at www.cheeseconference.org and enter the code CM45 on the payment screen. 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.
South America Skim Milk Powder: 1.25 percent butterfat $2,500(-100)-$2,900(-200).Whole Milk Powder: 26 percent butterfat $3,000(+25)-$3,500(+25).Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port.
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.
Josh Rodman is vice president of operations at WOW Logistics Co. He has more than 10 years of logistics experience and contributes this column exclusively for Cheese Market News®.
Perspective:Dairy Logistics
Pallets, pests and your dairy products
Jim Mulhern, president and CEO of the National Milk Producers Fed-eration, contributes this column for Cheese Market News®.
Perspective:Industry Issues
Don’t let the tail wag the dogIf experience is the best teacher,
Congress should have learned an impor-tant lesson from the experience with the dairy Margin Protection Program (MPP) during the past two years: Letting policy be dictated by an inaccurate Congres-sional Budget Offi ce (CBO) computer model that attempts to predict costs of a proposed program 10 years into the future is a recipe for failure.
That’s exactly the place we fi nd ourselves in as discussions begin on the 2018 Farm Bill. A reliance on CBO budget projections that were wrong right out of the gate — they missed the mark in both the fi rst two full years of the
program — has resulted in a program in need of improvement to become the safety net it was envisioned to be.
The good news is that National Milk’s members have developed a carefully-calibrated series of changes that will patch the holes in this new federal safety net, restoring it to its original form, so that it will have value to farmers.
The dwindling participation between 2015 and 2017 in the MPP’s supplemental coverage option paints a clear picture of the current shortcoming. Farmers’ use of the MPP — which enables them to insure the margin between milk prices and feed costs, paying premiums for
increasing levels of coverage — has declined because the program under-estimates their true feed costs.
In 2015, the MPP’s fi rst full year, 56 percent of dairy farmers elected to pay premiums to purchase coverage above the bare-bones $4 margin level. But even with the higher coverage levels selected by many farmers, who paid $73 million in premiums that year, MPP issued only miniscule payouts, amounting to less than $1 million. This was despite the fact that actual margins were tight in 2015. The program’s enrollees experienced a similar frustration last year, again paying millions more in premiums than the program returned to participants, even though just 23 percent purchased supplemental coverage.
This year, only 8 percent of the farms, producing just 2 percent of the milk supply, are paying premiums for enhanced coverage.
The takeaway from this situation is that there is a profound mismatch between farmer needs and expecta-tions and the usefulness of the Margin Protection Program. And because much of the structure of the MPP is written into the 2014 Farm Bill, it will take congressional action to rectify the program’s shortcomings.
The MPP’s limitations are an issue af-fecting the entire dairy sector, not just the farmers using the program. Without an effective safety net to better manage risk, both milk production and milk prices are
likely to be as volatile as they’ve been for the past 15 years. This unpredictability becomes a challenge for the entire value chain: cooperatives, processors, retailers and ultimately, consumers.
NMPF has engaged in a top-to-bottom review of the MPP during the past six months, culminating earlier in March with a decision by the NMPF board to rec-ommend changes in four key areas that will revitalize the MPP. These include:
Restoring the original feed cost formula fi rst proposed by NMPF. The feed formula assigns a value to corn, soybean meal and alfalfa hay in order to capture the national average cost of feeding dairy cattle. But that formula was cut by 10 percent due to the erroneous budget forecast by CBO. This decision has resulted in USDA-reported margins that are almost $1 per hundredweight higher than they would be under the original blueprint. We are telling Congress the proposal was right the fi rst time, and the MPP should revert to the original feed formula. We’re also asking that Congress work with USDA to evaluate the pricing data used for corn, soybean meal, hay, and the all-milk price — all of which should be refi ned to more closely match the margin condi-tions experienced across the country.
Improving the affordability of the program’s premiums. The cost of premiums should be adjusted to incen-tivize increased farmer participation in
In the supply chain industry, the melting snow and warming tempera-tures don’t simply mean the coming of spring. It also means companies need to be hyper-aware of the source of their pallets and increased risk of pests con-taminating their dairy products. Among these pests are psocids, which are tiny insects that eat mold and mildew and love damp environments.
Often these hard-to-see pests will hitch a ride into production areas and distribution centers on pallets. There are a number of things dairy industry supply chain professionals need to be aware of to successfully prevent psocid (and other pest) invasions. This starts with properly vetting your pallet source.
• New vs. used pallets When it comes to pallets, you have
two choices — new or used. Each comes with its own set of concerns.
New pallets, of course, are going to be the most structurally sound. They also eliminate the need to determine what the pallets were previously used for to avoid cross contamination. However, the risks come with the moisture levels of green pallets.
Here’s why moisture levels are important to pest control — moisture means a higher risk of mold and mildew. Who eats mold and mildew? Psocids! Moisture levels of the pallet wood should be around 20 percent or less. The best way to accomplish this is through kiln
drying, which is a process that involves stacking the pallets inside large kilns which are heated to evaporate the moisture. This signifi cantly reduces the risk of mold, which in turn, reduces your risk for psocids.
With used pallets, you fi rst need to know what the pallets were previously used for. If allergens like eggs, fi sh, shellfi sh, tree nuts, peanuts, wheat and soybeans were previously stored on the pallet — stay away! Your dairy products could become contaminated. In addition, their previous journeys throughout supply chains make them more likely to have picked up psocids, or other pests, along the way.• Make sure the pallets are properly treated
Whether you buy new or used pallets, it’s important to determine if they have been properly treated. In addition to kiln drying, which was described above, pallets also must be heat treated. Never purchase pallets that have not gone through a heat treatment process. Why? They have not been properly sanitized, which puts your dairy products at risk.
The heat treatment process is simple. Pallets are heated to an internal temperature of 133 degrees Fahrenheit for anywhere from 30 minutes to up-wards of 3 hours. This eradicates them of any and all living organisms including mold, psocids and other pests for the time being; however, there is always a risk of pallets becoming re-infested. This process also strengthens the wood
— making it less likely that the pallet will fail and damage your products in the process.
Another, more permanent, treat-ment for sanitizing pallets is known as dip-treating. Dip-treating is a process that allows sterilization chemicals to be absorbed through the wood’s semi-permeable membrane into its core. It was developed specifi cally for indus-tries that cannot risk insect and mold infestation, such as the food industry, and provides protection for the life of the pallet. • What else should you know about your pallet source?
If you are using smaller pallet com-panies, you may want to reconsider. The smaller companies likely source their pallets from many different locations — increasing their risk for bringing in bad pallets that may contaminate the rest of their supply. They also are more likely to store their pallets outside or in an open shed, which means easy access for rodents, birds and insects.
So, you’ve purchased your pallets through a reputable vendor — ensur-ing they are safe, sanitized and stable. But how do you keep them that way?• The importance of trailer inspections
Remember, a food safety plan is only as strong as its weakest link. The trailers your products and pallets are transported on are just as important as the facilities they are stored in. You want to inspect all pallets you are sourcing for
For more information please visit www.mctdairies.com For more information please visit www.johnsonindint.com
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FDA clarifi es raw milk cheese focus to ACSDENVER — The American Cheese Society (ACS) recently told members that FDA does not have plans to refocus attention on raw milk cheese in the wake of an outbreak that caused two deaths and six illnesses among people who ate raw milk cheese produced by Vulto Creamery of Walton, New York. (See “Two deaths, six illnesses in mul-tistate outbreak linked to cheese made by Vulto Creamery” in the March 10, 2017, issue of Cheese Market News.)
ACS Executive Director Nora Weiser spoke with FDA representatives last week to seek insight on FDA’s direc-tion following the listeriosis outbreak linked to Vulto Creamery. FDA informed
ACS that this outbreak appears to be a “facility-specifi c situation.” Based on the fact that the problems were related to facility conditions and isolated to the facility, FDA reassured ACS members that it does not currently have plans to refocus attention on raw milk cheese.
Based on the information that has emerged so far, FDA has emphasized the need to scrupulously follow all food safety plans and guidelines and recom-mends that ACS members focus their attention on Listeria monocytogenescontrol, ACS says, adding that it will continue to seek additional information and will share more details with mem-bers as they become available. CMN
Perdue inches toward confi rmation; President Trump issues proclamation on National Ag DayWASHINGTON — The U.S. Senate Ag-riculture Committee this week approved former Georgia Gov. Sonny Perdue’s nomination for U.S. agriculture secre-tary by a voice vote. Perdue now may be considered by the full U.S. Senate for confi rmation, although the timing of that is still uncertain.
“I’m pleased our committee has made swift strides to move Gov. Perdue’s
nomination closer to the fi nish line,” says Pat Roberts, R-Kan., chairman of the Senate Ag Committee. “Our farm-ers and ranchers have been waiting too long for this important position to be fi lled. We need to get Gov. Perdue down to USDA to get to work. Rural America is ready.”
Meanwhile, President Donald Trump last week used a presidential
proclamation honoring National Agri-culture Day as an opportunity to affi rm the administration’s consideration of the sector in its international trade policy, notes the International Dairy Foods Association (IDFA). The proc-lamation, which affi rmed March 21 as National Agriculture Day, recognizes “endlessly innovative” U.S. agriculture as the largest positive contributor to the nation’s net trade balance. It also
notes the importance of agricultural exports to the U.S. economy and the jobs they support.
“As my administration fi ghts for better trade deals, agriculture will be an important consideration so that its signifi cant contributions will only in-crease in the years ahead,” Trump says. “We are proud of American agriculture, and we recognize agriculture’s critical role in our nation’s bright future.” CMN
Conventional dairy ads increase 9 percentWASHINGTON — The total number of conventional dairy advertisements last week increased 9 percent from the prior week, and conventional cheese ads increased 15 percent, says USDA’s Agricultural Marketing Service (AMS) in its latest weekly National Dairy Retail Report released March 24.
AMS says national conventional va-rieties of 8-ounce natural cheese blocks last week had a weighted average adver-tised price of $2.12, down from $2.18 one week earlier and $2.51 one year earlier.
Natural varieties of 1-pound cheese blocks last week had a weighted average advertised price of $3.16, down from $3.70 one week earlier and $3.84 one year earlier, AMS says, while 2-pound cheese
blocks had a weighted average advertised price of $6.55, down from $7.99 one week earlier but up from $5.49 one year ago.
AMS says natural varieties of 8-ounce cheese shreds last week had a weighted average advertised price of $2.11, down from $2.28 one week earlier and one year earlier, while 1-pound cheese shreds had a weighted average advertised price of $3.56, up from $3.27 one week earlier and $2.93 one year earlier.
Meanwhile, national conventional but-ter ads increased 58 percent last week over the prior week, AMS says. National conven-tional butter in 1-pound packs last week had a weighted average advertised price of $2.99, down from $3.24 one week earlier but up from $2.70 one year ago. CMN
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Grow Wisconsin Dairy grants now availableMADISON, Wis. — The Wisconsin De-partment of Agriculture, Trade and Con-sumer Protection (DATCP) has invited Wisconsin dairy processors to apply for Grow Wisconsin Dairy Processor Grants, intended to foster innovation, improve profi tability and sustain long-term vi-ability of the state’s dairy processing facilities. The application deadline is April 14, and recipients will be chosen through a competitive selection process.
“The demand for quality Wisconsin dairy products continues to grow around the world,” says Dan Smith, division adminis-trator for DATCP’s Division of Agricultural Development. “To meet the demand, dairy processors need to be innovative, effi cient
and adaptable. These grants are designed to help them do so.”
The Grow Wisconsin Dairy Processor Grant is customizable for each processor and can be used to hire consultants to address a wide range of business needs including food safety, staff training or modernization. Eligible applicants must operate a licensed dairy processing plant engaged in pasteurizing, processing or manufacturing milk or dairy products that is, or will be, located in Wisconsin.
For more information, contact grants specialist Juli Speck at 608-224-5134 or [email protected]. For application materials, visit https://datcp.wi.gov/Pages/Growing_WI/DairyDevelopment.aspx. CMN
Hydrite Chemical Co. purchases SERVCOBROOKFIELD, Wis. — Hydrite Chemi-cal Co. has acquired SERVCO, a specialty chemical company located in Lubbock, Texas. SERVCO’s facility in Northwest Texas will expand Hydrite’s geographic reach, allowing the company to more effectively service customers in the Southwestern portion of the United States, offi cials say.
“SERVCO’s strength in the dairy, food and beverage and energy industries align well with Hydrite’s positioning as a leader in the specialty chemical market,” says John Honkamp, Hydrite Chemical Co. CEO. “We are excited to welcome SERVCO employees and customers into our family and build
upon the great foundation that SERVCO established.”
With the acquisition, Hydrite now has 12 facilities spread throughout six states.
Hydrite serves customers in a diverse set of industries includ-ing agriculture, biofuels, energy, food and beverage, paints and coating, and pulp and paper. CMN
Shamrock Farms announces expansion of Virginia milk manufacturing plantAUGUSTA COUNTY, Va. — Shamrock Farms has announced the expansion of its Augusta County, Virginia, milk manufacturing facility.
The expansion comes about two years after the facility opened its doors and will more than double its produc-tion capacity, according to Shamrock Farms.
The expansion will increase fi lling capacity and expand product varieties, sizes and formats. Among the technol-ogy additions is the ability to produce shelf-stable products using plastic single-serve bottles, making Shamrock Farms one of a handful of dairy brands in the nation with the capability, the company says.
“As a company, we’re always looking for ways to grow and innovate,” says Ann Ocana, chief marketing offi cer, Sham-rock Farms. “The expansion gives us the capacity and the technology to meet growing demand, expand our offerings and propel milk-based beverages into the future.”
The expansion will create more than 70 new jobs in Augusta County and, once completed, Shamrock Farms will employ more than 120 people at that location, the company says.
Shamrock Farms’ products are avail-able in more than 50,000 quick-service restaurants and 36,000 grocery stores and convenience stores nationwide. The existing product portfolio includes the Shamrock Farms ready-to-drink mmmmilk line and Rock’ Refuel pro-tein beverages. Shamrock Farms also recently launched Cold Brew Coffee and Milk, capitalizing on the rapid growth of the ready-to-drink coffee category, the company says.
Shamrock Farms is investing more than $40 million into the project. It will receive a $400,000 performance-based grant from the Virginia Investment Partnership program, along with a $400,000 grant from the Governor’s Agriculture and Forestry Industries De-velopment Fund, administered by the Virginia Department of Agriculture and Consumer Services, the company says.
The expansion is expected to be completed by late 2018. CMN
For more information please visit www.jacobylogistics.com
NEWS/BUSINESS
With launch of Jacoby Logistics, T.C. Jacoby & Co. positions itself as total solutions providerBy Alyssa Mitchell
ST. LOUIS — T.C. Jacoby & Co. is launching Jacoby Logistics to extend its expertise to the logistics realm, offering customers additional value and service.
T.C. Jacoby & Co. is a third-genera-tion family business serving the dairy industry for almost 70 years. President Ted Jacoby III notes that as a supplier of dairy commodities and ingredients, the company excels at moving products between manufacturers and distribu-tors and has earned a reputation for doing it effi ciently and inexpensively.
T.C. Jacoby & Co. has partnered with a premiere third-party logistics (3PL) provider to launch Jacoby Logistics, focusing on its core specialty of mov-ing freight for every customer with the highest quality of service and integrity.
our combined experience,” he says.Jacoby Logistics offers refrigerated
truckload and dry van truckload options as well as intermodal transportation and less-than-truckload (LTL) freight man-agement, moving goods from different customers on one truck.
Jacoby Logistics also offers the lat-est in shipping technology, including freight tracking and auditing, along with transportation management services including the latest software.
In addition, Jacoby Logistics provides reports detailing carrier performance, freight costs and customer trends.
Jacoby notes that an important aspect of adding this service to T.C. Jacoby &
Co. is to enhance value for its customers rather than competing with them.
“We don’t want to compete with our customers, but we can add value to their business by providing a logistics service,” he says. “It’s a natural fi t for us.”
Miller notes that technology is critical to the logistics division with monitoring the temperature and location of product on the move.
Liebig adds that food safety is para-mount, and Jacoby Logistics partners with carriers who have expertise as well as proper execution of current food safety standards under the Food Safety Modernization Act.
“We want to provide visibility and
transparency for our customers,” she says.
Jacoby notes the importance of build-ing off T.C. Jacoby & Co.’s excellent repu-tation to launch the logistics division.
“We considered a few different names, but then we realized one of the most important talking points we had was the association with T.C. Jacoby & Co., and if we have a different name, we’re cutting ourselves off from that,” he says. “We want customers to understand that this is an extension of T.C. Jacoby & Co.’s business model and level of expertise and customer service.”
For more information, v is it www. jacobylog is t ics .com. CMN
“We want customers to understand that this is
an extension of T.C. Jacoby & Co.’s business model and
level of expertise and customer service.”
Ted Jacoby IIIT.C. JACOBY & CO.
Jacoby notes that as he took the reins as president of the company a year ago, it was a good time to look at where T.C. Jacoby & Co. is positioned and how it can grow.
“We asked ourselves why our custom-ers want to work with us, what are we good at?” Jacoby says.
He notes the company knows the dairy industry and the market, offering custom-ers expertise in pricing, market direction and understanding the products they are selling. T.C. Jacoby & Co. has the ability to either sell products or source products its customers need, and the company also knows how to safely and effi ciently move product from point A to point B, whether it’s domestic or international, dry or fresh product.
“We realized we weren’t fully taking advantage of our own logistical knowl-edge. Customers were asking us for help with logistics, and we saw a growth op-portunity,” Jacoby says. “With the launch of Jacoby Logistics, we’re adding one more service for our customers to bring value to their business.”
With the launch of the logistics divi-sion, T.C. Jacoby & Co. has brought on Michael Miller, branch manager, and Mary-Carter Liebig, account manager. Each has 15 years of experience in trans-portation and logistics.
Miller says when Jacoby approached him about the launch, he was quick to get on board.
For more information please visit www.wowlogistics.com
mold and insects before receiving them into your building. Going inside the trailer and doing a thorough investiga-tion for strange odors, debris on the fl oor and insects signifi cantly reduces your risk of contaminating other products. A similar process should be done on empty trailers before loading pallets in. Not paying attention to trailer cleanliness is the easiest way to spread pests and mold throughout your supply chain. • Final thoughts
Pallets can pose a number of risks, such as pests and mold, which could potentially contaminate your dairy products. Understanding where your pallets came from, how they were treated and how they were stored is essential. Equally important is hav-ing properly trained employees who understand the risk factors and how to properly vet pallet vendors and inspect for possible dangers. CMN
The views expressed by CMN’s guest columnists are their own opinions and do not necessarily refl ect those of Cheese Market News®.
the program, but this must be done in such a fashion that overall MPP budget costs remain reasonable. To be an ef-fective safety net the program needs to enable more robust participation than the current 8 percent of farms opting for supplemental coverage. This is not an encouraging participation level for a program of this importance.
Making payments and annual enrollment more farmer-friendly. Cur-rently the program calculates margins every other month, rather than monthly. This is a small change that also would boost participation. Likewise, rather than closing the annual enrollment
MULHERNContinued from page 4
window in the summer, farmers should have until the end of the year prior to the coming calendar year in which to make enrollment decisions. This is another small convenience that enhances the ability of farmers to use the MPP properly.
Expanding the use of the Livestock Gross Margin Program with the MPP. Under current law, dairy farmers must choose either the MPP or the Livestock Gross Margin (LGM) program to manage their risks — even though the programs are complementary, not duplicative. The LGM works well for some farmers, and modest improvements to it, along with changes to the MPP, would greatly expand the risk management safety net available to dairy producers.
Taken together, these proposals will have a modest budget impact — indeed, how could they not, when right now more revenue is fl owing to the government from farmers’ premiums than the MPP is return-ing to enrollees? Fortunately, the leaders of the House Agriculture Committee have acknowledged that the farm bill priority of Congress should be to fi rst develop the proper policy, and then allocate resources to properly implement that policy.
Right now, instead, the budget tail is wagging the dog, which is the wrong way to formulate a viable dairy program, and not what farmers need and deserve. By applying these les-sons learned, Congress can fi x the MPP in the upcoming farm bill, and we will have a viable, and effective, dairy safety net for the future. CMN
The views expressed by CMN’s guest columnists are their own opinions and do not necessarily refl ect those of Cheese Market News®.
Davisco to pay penalty following CFTC orderWASHINGTON — The U.S. Commodity Futures Trading Commission (CFTC) this week issued an order fi ling and settling charges against Davisco Foods International Inc., Le Sueur, Minnesota, for failure to register with the CFTC as a Futures Commission Merchant (FCM).
The CFTC order fi nds that for a num-ber of years, from at least May 2011 and continuing through at least October 2014, Davisco accepted orders from its milk sup-pliers for the purchase and sale of Chicago Mercantile Exchange (CME) Class III milk futures contracts. Davisco executed these orders on behalf of these milk suppliers in Davisco’s own trading accounts, CFTC says.
Further, according to the order, in connection with these orders, milk
suppliers received credits and debits to their accounts with Davisco. As such, Davisco acted as an FCM, and by failing to register as an FCM, Davisco violated Section 4d(a)(1) of the Commodity Exchange Act (CEA), the order fi nds.
The CFTC order requires Davisco to pay a $150,000 civil monetary penalty and to cease and desist from further violations of the CEA, as charged.
To settle the charges, Davisco agreed to pay the $150,000 penalty and to cease and desist from further violations with-out admitting or denying the CFTC’s allegations it acted as an unregistered futures commission merchant.
Davisco Foods decl ined to comment on the matter. CMN
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Continental Dairy, Fairlife to upgrade wastewater treatment capacityCOOPERSVILLE, Mich. — Continental Dairy Facilities LLC and Fairlife LLC recently announced a collaborative project to add wastewater treatment capacity at their 100-acre dairy process-ing plant in Coopersville, Michigan.
The $3.7 million upgrade includes support from the Michigan Economic Development Corporation and City of Coopersville. Continental Dairy and Fairlife jointly received a Michigan Business Development Program grant, administered by the Michigan Economic Development Corporation, of up to $2.4 million to be utilized for onsite wastewater treatment upgrades. The City of Coopersville has offered local
support of the project through a $1.1 million upgrade to its own wastewater treatment plant.
The project will result in $173 million in capital investment and the creation of 52 new jobs. Both companies are expanding operations to include new product lines. The increased water treatment capacity will allow Fairlife to add more capacity to produce its fairlife, Core Power and Yup branded products. It also will allow Continental Dairy to expand operations to produce butter and buttermilk powder, in addition to its existing cream condensed milk and nonfat dried milk production.
“Fairlife continues to achieve
an astonishing rate of growth. This collaborative project will allow our growth to continue unabated and paves the way for long-term investment and job creation in West Michigan,” says Hawk Dobbins, plant engineer, Fairlife LLC.
“Continental Dairy Facilities is very pleased to partner with the State of Michigan and the Michigan Strategic Fund to identify investment opportuni-ties that recognize growth potential in the state’s dairy industry while working to protect the environment that we all share and cherish,” says Steve Cooper, chief operating offi cer and general manager, Continental Dairy. CMN
New York warns consumers about Listeria in raw milk ALBANY, N.Y. — New York State De-partment of Agriculture and Markets Commissioner Richard A. Ball re-cently warned consumers in New York’s Oneida County and surrounding areas not to consume raw milk from Winters Grass Farm, Sauquoit, New York, due to possible Listeria contamination. To date, no illnesses are known by the department to be associated with this product.
A sample of the milk collected by an inspector from the department was discovered to be contaminated with Listeria monocytogenes, and the pro-ducer was notifi ed of the preliminary positive test result March 16. Winters Grass Farm immediately voluntarily suspended sales of the product. Further laboratory testing completed March 22 confi rmed the presence of Listeria monocytogenes in the raw milk sample. The producer now is prohibited from selling raw milk until subsequent sampling indicates that the product is free from harmful bacteria. CMN
Organic Valley annual meeting sees more than 450 farmersLA FARGE, Wis. — More than 450 farmers from across the nation converged in La Crosse, Wisconsin, last week for Organic Valley’s annual meeting, themed “Working Together.”
Over the past year, Organic Valley has grown to 2,013 farmer-owners and posted record sales topping $1.1 billion, according to the company.
“We farmer-owners of Organic Val-ley come from diverse backgrounds — regions, education, expertise, po-litical affi liation, religion, world view, age and gender,” says Scott Stoller, an Organic Valley co-op member since 2003. “It’s inspiring that we can gather together as responsible stewards of the land and caretakers of crops and animals.”
In 2016, Organic Valley saw 15-percent growth in membership and 5.8-percent growth in sales, the company says. Other accomplish-ments include adding more than 250 family farms to the cooperative; adding more than 40,000 acres of certifi ed-organic agricultural land; opening the Cashton, Wisconsin, of-fi ce building; and breaking ground on a new cheese cutting and labeling and ghee production facility in Cashton, Wisconsin.
Organic Valley says its mission remains the same, to save family farms through an organic, coopera-tive business model that ensures a fair price is paid to farmers for their milk, eggs, produce and meat. CMN
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Bill would make cheese Wisconsin state dairy productMADISON, Wis. — A bill making its way through the Wisconsin Assembly aims to make cheese the offi cial state dairy product. The bill, drafted earlier this year by Wisconsin Rep. Todd No-vak, R-Dodgeville, and Sen. Howard Marklein, R-Spring Green, was inspired by a presentation by fourth graders at Mineral Point Elementary School.
Many state symbols have been leg-islated in response to presentations by Wisconsin school children. In 2003, the cranberry became Wisconsin’s state fruit following a presentation by a fi fth-grade class from Kenosha, Wisconsin.
“It is common practice that school children propose ideas for new state symbols,” Novak says. “Both Sen. Marklein and I found the presentation to be very thorough and persuasive. We are excited to work to bring their proposal before the legislature for consideration.”
The Wisconsin Senate Committee on Government Operations, Technol-ogy and Consumer Protection, and the Wisconsin Assembly Committee on Agriculture this week both unani-mously passed their respective bills to make cheese the state dairy product. Next the bill will go before the As-sembly Committee on Rules. CMN
International Foodservice Manufacturers Association, Kinetic12 to develop best practicesCHICAGO — The International Foodservice Manufacturers Associa-tion (IFMA) recently announced it is joining forces with Kinetic12, a food industry management consulting fi rm, to establish and develop the fi rst-ever best practices for foodservice supply chain optimization.
The initiative, which builds off IFMA’s existing collaboration best practice — Operator Collaboration Model (OCM) — will benefi t the entire foodservice supply chain of manufactur-ers, chain operators and distributors, IFMA says, noting a key component in the success of this effort will be a Development Board comprised of
industry experts.IFMA and Kinetic12 will oversee
the Development Board and work in conjunction with supply chain manage-ment expert HAVI and Datassential, a research company, to provide a unique collaborative opportunity for manufac-turers and distributors to work directly with operators.
“This is an excellent opportunity for foodservice leaders to develop a more effi cient and effective supply chain,” says Larry Oberkfell, president and CEO, IFMA.
He adds that the goal of this initia-tive is to create best practices that drive sales by ensuring product is in
the right place, at the right time, in the right quantity.
The Development Board currently is being fi lled by industry leaders from all
areas of the supply chain, with several national chain operators participating, IFMA says. For more information, email Oberkfell at [email protected]. CMN
IDFA voices support for trade with CubaWASHINGTON — The International Dairy Foods Association (IDFA) re-cently voiced its support for efforts to restore agricultural trade with Cuba.
In late February, Sen. Jerry Moran, R-Kan., introduced the Cuba Trade Act of 2017, a bill that would repeal or heavily amend current laws restrict-ing trade with Cuba. IDFA says for the dairy industry, the act would enable
U.S. farmers and food companies to sell their goods in Cuba and would remove U.S. fi nancing restrictions that currently require Cuban importers to pay cash in advance or fi nance the transactions through third-country bans.
Past reports of U.S. dairy’s potential in Cuba estimate that U.S. exporters could capture more than 30 percent of the market for total dairy products, predominantly milk powder and whey products, over the next 10 years, IDFA says.
“IDFA supports the lowering of trade barriers between the United States and Cuba and eagerly awaits the opportunity for U.S. companies to fulfi ll Cuban consumers’ demand for healthy and affordable dairy products,” says Beth Hughes, director of interna-tional affairs, IDFA.
IDFA is a member of the U.S. Agri-culture Coalition for Cuba, a group of more than 100 agricultural commodity and farm organizations, along with U.S. food and agricultural corpora-tions that support lifting the fi nancing, trade and travel bans for Cuba. CMN
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PMMB keeps Pennsylvania over-order premium at $1.60 per hundredweight through SeptemberHARRISBURG, Pa. — The Pennsyl-vania Milk Marketing Board (PMMB) recently decided to keep the state’s over-order premium at $1.60 per hun-
dredweight from April 1, 2017, through Sept. 30, 2017.
Last September, PMMB decided to set the over-order premium at $1.75 per hundredweight from Oct. 1, 2016, through Jan. 31, 2017, and then reduce it to $1.60 per hundredweight for February and March. (See “Pennsylvania Milk Marketing Board raises over-order pre-mium to $1.75 through January” in the Sept. 30, 2016, issue of Cheese Market News.) Last week’s decision extends the current $1.60 per hundredweight over-order premium for an additional six months.
The over-order premium applies to all Class I milk produced, processed
and sold in Pennsylvania.PMMB held a hearing Feb. 28 to
receive testimony and evidence con-cerning the level and duration of the over-order premium.
At the hearing, Glenn Stoltzfus, a Pennsylvania dairy farmer who testi-fi ed on behalf of Pennsylvania Farm Bureau (PFB), recommended that the over-order premium be set at $1.60 per hundredweight for six months.
Stoltzfus testifi ed that while there were some signs that producer milk prices may recover during the latter part of 2017, it becomes more diffi cult for dairy farmers to recover from the current period of lower prices the longer
the lower prices continue.He also testifi ed that while PFB’s
state dairy committee understands the milk supply challenges in the Northeast, PFB strongly recommends that the over-order premium be set at $1.60 per hundredweight for the next six months. He says this level of premium is needed to help Pennsylvania dairy farmers make it through current price challenges.
PMMB found that the over-order premium should be set at $1.60 per hundredweight from April 1 through Sept. 30, 2017. In so fi nding, PMMB says it relied on the testi-mony of Stoltzfus and others. CMN
Collaboration creates national resource center for action against food wasteNEW YORK — The Rockefeller Founda-tion has announced its collaboration with USDA, the U.S. Environmental Protection Agency (EPA) and a partnership of 10 pri-vate sector and non-profi t organizations to create “Further With Food: Center for Food Loss and Waste Solutions.”
Further With Food is an online hub for the exchange of information and solutions that can help realize the national goal of cutting food waste in half by 2030 as announced by USDA and EPA in Septem-ber 2015, according to The Rockefeller Foundation.
Along with The Rockefeller Founda-tion, USDA and EPA, some private sector and non-profi t organizations involved include the Innovation Center for U.S. Dairy, Feeding America, the Grocery Manufacturers Association and the Na-tional Restaurant Association.
Further With Food aims to become the defi nitive online destination for stake-holders — such as businesses, govern-ment entities, investors, academics and individuals — seeking to learn more about their role in meeting the national food waste reduction target, The Rockefeller Foundation adds.
In addition to stimulating widespread adoption of solutions, Further With Food also aims to enable coordination among stakeholders and to reduce duplication of efforts.
“Achieving our shared goals depends on harnessing the tremendous energy and innovation bubbling up across the country,” says Judith Rodin, president, The Rockefeller Foundation.
The United States spends more than $162 billion growing, processing and transporting food that is never eaten, costing the average family of four $1,500 each year, according to The Rockefeller Foundation. In the process, fresh water, energy, land, labor and money are invested into food that is never sold and meals that are never served, leading to greenhouse gas emissions as food rots in landfi lls, the foundation adds.
With the announcement of Further With Food, The Rockefeller Foundation, USDA, EPA and their partners seek to uncover and share solutions, as well as en-sure efforts are streamlined and effective.
The Further With Food website, fur-therwithfood.org, launched in January, featuring content on best practices for preventing, recovering and recycling food loss and waste; educational ma-terials; research results and informa-tion on existing government, busi-ness and community initiatives. CMN
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Texas A&M professor testifi es on benefi ts of increased funding for MAP, FMD programWASHINGTON — USDA’s export market development programs have been “highly effective” in boosting U.S. agricultural exports and export revenues, Dr. Gary W. Williams, an agricultural economics pro-fessor at Texas A&M University, testifi ed at a recent House Agriculture subcommittee hearing on the next farm bill.
Williams discussed the fi ndings of a recent study he and his colleagues conducted to determine, among other things, whether USDA export market de-velopment programs have achieved their objective of increasing foreign demand for U.S. agricultural products.
The primary components of USDA export promotion programs are the Market Access Program (MAP) and the Foreign Market Development (FMD) program, Williams says. These programs are public-private partnerships between USDA and nonprofi t U.S. agricultural trade associations such as the U.S. Dairy Export Council, farmer cooperatives, nonprofi t state-regional trade groups and small businesses to conduct overseas marketing and promotional activities.
Total annual spending under these pro-grams has risen “sharply” in recent years, but not because of growing government spending on the programs, Williams notes.
Rather, contributions from the private sector have continued to rise, from about 50 percent of the total spending in the late 1990s to currently more than 70 percent, he says.
The study found that, over their history (1977-2014), USDA export market devel-opment programs have added an annual average of 15.3 percent ($8.15 billion) to the value of U.S. agricultural exports, 8 percent (11.5 million metric tons) to the volume of aggregate U.S. agricultural exports, and about 6.7 percent to the ag-gregate price of U.S. agricultural exports.
The study also found that USDA export market development programs generated a high benefi t-to-cost ratio over history. Specifi cally, the programs have gener-ated a net return of $28.30 in additional export revenue for every dollar invested in export promotion.
After concluding that study, Williams and his colleagues were asked to provide guidance on the impacts of alternative increased funding scenarios for the MAP and FMD programs and industry export market promotion contributions on export revenues.
Two future funding scenarios were simulated: government expenditures for MAP and FMD were doubled over fi ve years
to a total of $469 million with cooperator contributions increasing approximately 10 percent in the fi rst year to $515.6 mil-lion and then remaining fl at; and govern-ment expenditures for MAP and FMD were again doubled over fi ve years as in the fi rst scenario, but cooperator contributions were increased by 50 percent over that period for a total of $703.6 million by the end of the fi ve-year period.
The future funding analysis concluded, among other things, that the value of
U.S. agricultural exports would increase by an annual average of $3.4 billion and $4.5 billion under scenarios one and two, respectively.
That would add up to an export value gain of $17.1 billion and $22.5 billion, respectively, under the two scenarios over the entire fi ve-year period, Williams says.
For more testimony from the hearing, visit http://agriculture.h o u s e . g o v / c a l e n d a r / e v e n tsingle.aspx?EventID=3679. CMN
Lait Kaiser, Cult Yogourt acquire ChagnonWATERLOO, Quebec — Two Canadian dairy companies, Lait Kaiser and Cult Yogourt, recently announced they have reached an agreement to jointly purchase Chagnon Dairy, the leading independent creamery and milk brand in Quebec.
Chagnon has been processing and selling dairy products for 62 years. It produces more than 4 million liters of fl uid milk, butter, ice cream and other dairy products.
“My grandfather started out with a milk run in Waterloo, Quebec, and it blos-somed into a well-known creamery, brand and private label manufacturer,” says Denis Chagnon, Chagnon Dairy’s owner and general manager. “I wanted to sell to local entrepreneurs that could develop Chagnon and new dairy products, and I know our legacy will live on thanks to the values of Lait Kaiser and Cult Yogourt.”
Lait Kaiser, based in Noyan, Quebec, includes the Vita Lait brand of non-GMO fl uid milk. The Kaiser family has cultivated land in Noyan since 1975, and brothers Nathan and Christian Kaiser own and operate Imperiale Farms in Noyan, which produces 1.5 million liters of milk a year.
“We are committed to innovation in the Canadian dairy industry with premium dairy products,” says Nathan Kaiser, president of Lait Kaiser and the Vita Lait milk brand. “This acquisition gives us a versatile 30,000-square-foot creamery with its own milk run that will allow us to scale to become a top dairy brand across North America.”
Cult Yogourt, based in Montreal, produces Greek yogurt, drinkable kefi r and 5-percent whole milk from Jersey cows. Eloise Grondin-Bouchard, artisan and founder of Cult Yogourt, pasteurizes, ferments and strains her Greek yogurt with milk fresh from small family-owned Jersey cow farms.
“I am extremely proud to be part of the Chagnon legacy. It is one of Quebec’s last independent dairies and has developed an innovative and authentic expertise in dairy which meshes well with our approach at Cult,” Grondin-Bouchard says. “As a child growing up in nearby Dunham, Quebec, Chagnon milk was on my table every morning for breakfast. I am glad that Denis and Luc Chagnon have agreed to stay on with us to teach us their mastery of dairy transformation.” CMN
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Americold expands with new Georgia cold storage facility, distribution center in UtahATLANTA — Americold recently opened a new facility in Georgia and broke ground to expand a distribution center in Utah.
The new East Point, Georgia, facil-ity is a 260,000-square-foot temper-ature-controlled site, purchased in July 2016. It refl ects the expansion of Americold’s partnership with Sprouts Farmers Market as Sprouts increases its footprint to more than 250 stores in 15 states.
“The opening of our East Point site allows us to support Sprouts and other food retailers that are rapidly expanding throughout the Southeast,”
says Fred Boehler, president and CEO, Americold. “Americold is thrilled to be able to work with Sprouts as an anchor tenant in this facility and provide the additional, dedicated capacity needed as they continue to expand their healthy grocery operations from coast to coast.”
The East Point site will serve as a temperature-controlled distribu-tion center for Sprouts’ Southeastern operations, which it plans to expand considerably this year. The site offers two temperature zones at 34 F and 55 F.
Americold also recently broke ground to expand its regional distribu-tion center in Clearfi eld, Utah. This project will ad 6.5 million cubic feet
of temperature-controlled warehouse space to Americold’s current 11.2 million-cubic-foot facility on the site. Together with its Salt Lake City facil-ity, this expansion extends Americold’s presence within the greater Salt Lake City metro Area more than 50 percent.
“We are excited to be able to provide the additional capacity in Salt Lake City that our customers have requested. The new building should be operational in time for our peak volumes during the fourth quarter of 2017,” Boehler says.
Americold’s new building will feature ammonia-free, self-contained refrigeration units with no engine room requirement. The system offers signifi -
cant energy effi ciency gains, zero water usage, and is air-cooled, the company adds. The new building will include a 34 F dock and adjustable temperature zones to -20 F.
Americold notes that Utah’s popu-lation has grown roughly 6.1 percent between 2010 and 2014, making it the fourth-fastest-growing state in the nation, and this growth has been recognized by Americold’s customers, who are enacting their own expansion plans within the region. Also, Americold says, easy access to Utah Interstates 15 and 80 make its Clearfi eld loca-tion well-positioned for local, regional and national distribution. CMN
Lawsuit fi led against Wisconsin in Irish butter case MILWAUKEE — The nonprofi t Wis-consin Institute for Law and Liberty (WILL) recently announced that it has fi led a lawsuit on behalf of four consumers and Slow Pokes Local Foods against the state of Wisconsin regarding its law that only allows sales of Wisconsin- or federally-graded but-ter in the state.
The law gained notoriety over the last several weeks as news outlets reported that Kerrygold Irish Butter was not allowed to be sold in Wisconsin stores because of the law, which has been on Wisconsin books since 1953.
“Because the Wisconsin butter law serves no adequate government purpose, it is one of those laws that violate the due process of equal pro-tection guarantees of the Wisconsin Constitution,” says WILL President Rick Esenberg. “The requirement that sellers of butter engage in compelled speech — that they publicize the government’s opinion of how a butter tastes — also violates the guarantee of free speech.”
Esenberg and attorneys Jake Curtis and Clyde Taylor fi led the lawsuit in Ozaukee County Circuit Court.
Kerrygold says in a statement that because its butter is graded, produced and packaged in Ireland, it has been excluded from sales in Wisconsin. It adds that the company currently is working with Wisconsin offi cials on a solution that will allow it to sell butter in the state.
A spokesperson from the Wisconsin Department of Agriculture, Trade and Consumer Protection notes the law includes any butter that hasn’t been submitted for grading and says the state is very close to a solution with Kerrygold to allow them to sell butter in Wisconsin.
“We as a regulatory agency don’t make the laws, but it is our duty to enforce the laws,” the spokes-person says. “We don’t get to pick and choose which laws we enforce and which we don’t.” CMN
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Glanbia announces 2016 fi nancial results; wholly-owned revenue was US$3.01 billionKILKENNY, Ireland — Glanbia plc recently announced its results for the fi nancial year ended Dec. 31, 2016.
Wholly-owned revenue was 2.85 bil-lion euros ($3.01 billion), an increase of 2.8 percent constant currency. Wholly-owned earnings before interest, taxes and amortization (EBITA) was 305.1 million euros ($322.2 million), up 12.5 percent constant currency. Total group revenue for the period, including the group’s share of joint ventures and as-sociates, was 3.70 billion euros ($3.91 billion), an increase of 1.3 percent constant currency. Total group EBITA was 349.8 million euros ($369.3 million), up 12.8 percent constant currency. Ad-justed earnings per share (EPS) for the year were 87.66 cents (92.55 U.S. cents), up 11.2 percent constant currency.
On a pro forma basis, Glanbia ex-pects EPS of the continuing group to grow between 7-10 percent constant currency in 2017.
The company says Glanbia Nutrition-als (GN) delivered good performance in a volatile dairy market environment in
2016, reporting a 4.5 percent improve-ment in EBITA. Revenues increased by 0.4 percent to 1.22 billion euros ($1.29 billion) as volume growth of 3.2 percent offset pricing declines of 2.8 percent. The volume increase was driven by con-tinued growth in Nutritional Solutions, while price declines resulted primarily from weak dairy markets.
The U.S. Cheese division had revenue of 735.9 million euros ($777.0 million) in 2016. Revenue declined by 1.2 percent versus 2015, mainly driven by dairy market-related price declines with rela-tively fl at volume year-on-year as plants broadly operated at full capacity. Overall demand remains solid, Glanbia says.
In 2016, GN marketed a total of 420,000 metric tons of cheese and 30,000 metric tons of advanced-technology whey protein. This was mainly sourced from its wholly-owned facilities and Glanbia’s joint venture partner Southwest Cheese (SwC) in Clovis, New Mexico. Future increases in cheese and whey supply have been secured through investments in SwC
where a 25-percent capacity increase is scheduled to be commissioned in 2018, representing an additional 50,000 met-ric tons of cheese and 2,000 metric tons of advanced-technology whey protein, the company says.
Additionally, Glanbia is in advanced discussions on a proposed new joint venture to construct a new large-scale cheese and whey plant in Michigan,
which is expected to be commissioned in late 2019. This proposed plant would produce 140,000 metric tons of cheese and 9,000 metric tons of advanced technology whey protein at full capacity.
Glanbia reports SwC delivered good performance in 2016, growing earnings as a result of an increase in production volumes and recovering cheese prices in the second half of 2016. CMN
FDA now issuing online downloadable PDF export certifi cates for food productsWASHINGTON — Starting last month, certifi cates of free sale (COFS) for food products regulated by FDA’s Center for Food Safety and Applied Nutrition (CF-SAN) will be issued online as download-able PDFs. The change from paper to PDF certifi cates will make the process of issuing COFS more effi cient for both exporters and the agency, CFSAN says.
Review of a certifi cate may be re-quired by foreign countries as part of the process to import a product into those countries. FDA issues COFS for certain CFSAN-regulated food products upon request by an exporter. FDA does
not require export certifi cates to export foods to foreign countries.
CFSAN says the advantages of CAP in-clude online submission of applications, a reduction in application processing time, online receipt of certifi cates via PDF, real-time status updates via email and online tracking, and the ability to copy, edit and resubmit applications.
If exporters are unable to use the new PDF system, they may contact FDA for assistance.
For more information, email [email protected] or call 240-402-2307. CMN
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Comings and goings … comings and goingsData Specialists Inc. (DSI), Elk-
horn, Wisconsin, has announced the retirement of Georgette Hettiger, busi-ness analyst, Microsoft Dynamics GP. Hettiger has been with DSI since 2006 and has provided DSI’s customers with sound accounting assessments and sug-gestions and the fi nancial knowledge needed to maintain good accounting and business practices, DSI says. Het-tiger’s successor is Trisha Jones, who joined DSI in 2016. Jones comes to DSI with strong accounting background and experience in Microsoft Dynamics GP.
Lukas Paravicini has been ap-pointed chief operating offi cer, global consumer and foodservice, for Fon-terra Cooperative Group Ltd., Auck-land, New Zealand, effective June 1. He currently serves as Fonterra’s CFO and will continue as CFO until June 1. Paravicini succeeds Jacqueline Chow.
Fonterra also has promoted Judith Swales to the new role of managing di-rector, Oceania. She will report directly to Theo Spierings, CEO. Swales has been the cooperative’s managing direc-tor for Australia since 2013, following leadership roles with Heinz Australia and Goodyear Dunlop Australia.
Bill Andrews, vice president of sales and marketing, Great Lakes Cheese, Hiram, Ohio, recently retired after 40 years with the company. During Andrews’ tenure, the company went from one small, local cheese plant to having a national footprint, with nine facilities spanning fi ve states. In June
2016, Great Lakes Cheese welcomed An-drews’ successor, El Khattary. Khattary is the former vice president of sales at Saputo Dairy Foods USA. Prior to his role at Saputo, Khattary served as the director of Sales at Sara Lee Foods.
“Bill has taken this business to the size that it is today with over 40 years of experience and industry knowledge. He has helped me transition very smoothly and has provided counsel as I have worked to get acclimated in my new role,” Khattary says. “I very much appreciate all of his support and wish him good luck in his retirement.”
JTS (Johanson Transportation Service), Fresno, California, a third-party supply chain solutions provider, announces that Spencer Shelman has been promoted to the position of opera-tions manager in the company’s Midwest division, located in Madison, Wisconsin. Shelman joined JTS in 2014 as a logistics coordinator. He has a bachelor’s degree in exercise and sport science with a mi-nor in psychology from the University of Wisconsin-River Falls and has a master’s degree in sports management from the University of Minnesota.
Shelman also has been granted the designation of Certifi ed Transportation Brokers (CTB) by the Transportation Intermediaries Association (TIA). The designation indicates the high-est level of industry knowledge about brokerage, ethics, contracts, pricing, legal and regulatory requirements, as well as the latest trends in transporta-tion and business management. CMN
UW-Stout student receives $2,000 scholarshipRESTON, Va. — The PMMI Foun-dation and Dorner Manufacturing Corp. have selected University of Wisconsin-Stout student Ryan Knudtson as the recipient of this year’s $2,000 Richard C. Ryan Pack-aging Education Scholarship.
PMMI supports packaging educa-tion at more than 25 U.S. colleges, universities and technical schools. Dorner Manufacturing chooses the scholarship recipient based on GPA, major related to packaging engineer-ing, demonstrated commitment to excellence in the packaging indus-try, extracurricular involvement and fi nancial need.
Knudtson is in his second year as a packaging major at Univer-sity of Wisconsin-Stout. He holds a bachelor’s degree in education and taught for three years before return-ing to school to pursue packaging, according to PMMI.
Established in memory of former president and CEO of PMMI mem-ber, Dorner, Richard Ryan had a passion for learning how things get done and for being fully engaged, making him a valuable and active leader in the industry, PMMI and its community.
To learn more about the
scholarship or to apply, visit pmmi.org/scholarships. CMN
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Suber honored with ADPI Award of MeritELMHURST, Ill. — The American Dairy Products Institute (ADPI) has named Tom Suber the 2017 recipient of the ADPI Award of Merit. The award was estab-lished in 1991 to recognize individuals who have made a signifi cant difference in the processed dairy products industry.
Suber will be honored at the 2017 ADPI/American Butter Institute Annual Conference Awards Luncheon April 24 at the Chicago Marriott Downtown.
Suber served as president of the U.S. Dairy Export Council (USDEC) from its inception in 1995 through 2016, guiding the industry’s effort to transform from a largely government-reliant exporter into the world’s third-largest global supplier, which now exports more than 14 percent of its dairy sales.
Dairy Management Inc., cooperative and processor leaders formed USDEC to grow the volume and value of U.S. exports. Despite low global prices stem-ming from massive European Union subsidies and widespread barriers, these leaders saw the nascent forces of globalization unfolding in the early 1990s — increased middle class popula-tions and spending power in emerging markets; reduced trade barriers and market distortions; expansion of the “western” diet; and the U.S. industry’s intrinsic competitive quality and ef-fi ciency, ADPI says. Suber was instru-mental in bringing farmers, processors and traders together to understand and capitalize on this opportunity by work-ing collaboratively and adopting exports as part of a growth strategy.
With funding from the dairy farmer checkoff, USDA’s Foreign Agricultural Service and member dues, Suber gained member support to focus on programs that would facilitate exports by lowering the market entry and transactional risk
inherent in export trade. Under Suber, USDEC developed a comprehensive database of market entry rules for 80-plus countries; implemented a unifi ed farmer/processor trade policy program to address market entry abuses and bar-riers; and created extensive programs to support U.S. export suppliers with credible market research and targeted trade/consumer promotions.
Suber and his USDEC team also traveled the world to work with overseas traders, consumers and governments, fostering acceptance of the U.S. dairy industry as a valued, reliable partner. He also served on various task forces and worked with various industry boards.
Retiring from USDEC in December 2016, Suber is most proud of the now-accepted truth that export growth is critical to a successful U.S. dairy indus-try. He also is grateful for the personal and professional friendship and support of America’s dairy farmers, USDEC members, and the dedicated USDEC staff and overseas representatives.
Suber graduated from Colorado State University, followed by a Master’s in Foreign Service at Georgetown University. Living in Washington, D.C., he is married 30 years to Cary Griffi n with two grown sons. CMN
Obituary
Kenneth William RoyerSCOTTSDALE, Ariz. — Kenneth William Royer, 88, died Jan. 30, 2017, in Scottsdale, Arizona.
Royer was born Aug. 31, 1928, in Washington D.C. as the fi rst child to Kenneth Metz and Irma Carolyn (Raver) Royer. The family settled in Mayville, Wisconsin, and founded Purity Cheese Co. in 1936.
Royer pursued his college degree in food science at the agriculture school at the University of Wisconsin, graduating with academic honors in 1952. Upon graduation, Royer moved to Mayville, where he joined his fa-ther in the cheese business.
Royer served in the Korean War in the food quality assurance area. He met his wife, Joanne Feller, during a blind date on a Chicago business trip. They wed Oct. 2, 1954, in Sheboygan, Wisconsin, and remained married for 59 years until Joanne’s passing in December 2013.
During his 12 years as president of Purity Cheese Co., the business grew to one of the largest specialty cheese companies in the United States. Royer led industry innova-tions in technology, packaging and branding. Many of these innovations remain popular today, such as whey protein powder, cold pack cheese and European-style cheeses made in the United States. His business career continued as the leader of EnzoPac, Sheboygan, Wisconsin, a manufacturer of dry powdered foods.
Royer served in leadership roles on many boards including the Wis-consin and National Dairy Associa-tions.
Royer is survived by his sisters Carolyn (Richard) Jacobus and Jane (Daniel) Carter; his fi ve children, Jeffrey (Julia), Lisa (Alex) Machinis, Vicki (Brad) Bachmann, Jodi (Mark) Barnard, and Scott (Julie Frank); his nine grandchildren and two great-grandchildren.
Services in Arizona were held for Royer in February. A memorial service in Wisconsin is planned for April 15 at 2 p.m. at First Congre-gational Church, 310 Bluff Ave., Sheboygan.
In lieu of flowers, the family asks that donations be considered to the Mayville Historical Society, Mayville, Wisconsin, or the West-minster Village Library Depart-ment, Scottsdale, Arizona. CMN
USDA appoints 12 members to National Dairy Promotion and Research BoardWASHINGTON — USDA recently an-nounced the appointment of 12 mem-bers to the National Dairy Promotion and Research Board. All appointees’ terms will begin immediately and end Oct. 31, 2019.
Newly-appointed members include Arlene J. Vander Eyk (Region 2); Ste-phen D. Maddox (Region 2); Manuel C. Caballero (Region 3); Connie M. Seefeldt (Region 6); Bobby L. Combs (Region 10); Jennifer L. Heltzel (Region 11); and Bret J. Bossard (Region 12).
Reappointed to serve second terms are Brian O. Medeiros (Region 2); Carol L. Ahlem (Region 2); Chris-topher J. Brazil (Region 2); Eddie S. Schaap (Region 4); and Cheryl L. Chapin (Region 9).
The Dairy Board was established under the Dairy Production Stabi-lization Act of 1983 to develop and administer a coordinated program of promotion, research and nutrition ed-ucation. The 37-member Dairy Board is authorized to design programs to strengthen the dairy industry’s posi-tion in domestic and foreign markets.
Appointees were selected from nominations submitted by eligible producer organizations, general farm organizations and qualified dairy products promotion, research or nu-trition education programs. USDA’s Agricultural Marketing Service moni-tors the operation of the Dairy Board.
For information, contact Whitney A. Rick at 202-720-6961 or email [email protected]. CMN
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EVENTS
HACCP/food safety course is April 13-14WATERTOWN, N.Y. — Cornell Dairy Foods Extension and Harvest New York, a Cornell Cooperative Extension team, have organized a Hazard Analysis and Critical Control Points (HACCP)/Food Safety Plans workshop for April 13-14 in Watertown, New York.
The course will be held in northern New York in an effort to serve a more isolated population that may not have time to travel far from their area, ac-cording to organizers, who add that the class is open to everyone.
The course, suited for plant/corporate management, production, quality assur-ance and control, engineering, mainte-
nance and sanitation personnel, is de-signed to provide a hands-on and practical approach to developing food safety plans.
At the end of the class, attendees will have received a good base for developing Food Safety Systems, and the course also assists in meeting Food Safety Modernization Act regulations and third-party audit requirements, according to organizers.
Registration for those in New York costs $725, and cost for out-of-state attendees is $900. To register, visit dairyextension.foodscience.cornell.edu/content/haccpfood-safety-plans-work shop-watertown-ny-april-13-14-2017. CMN
Oregon annual dairy conference is April 11-12SALEM, Ore. — Oregon Dairy Indus-tries (ODI) will hold its 2017 annual conference April 11-12 at the Salem Conference Center in Salem, Oregon.
The two-day conference will feature welcome and opening remarks from Jason Russell, president, ODI, as well
as various others speakers covering topics such as sensory testing in dairy and the future of the dairy industry in the United States.
Full conference and one-day regis-tration April 12 include a Cheese Tray auction ticket. The Cheese Tray auction benefi ts students specializing in dairy science at Oregon State University, ac-cording to organizers.
To register online, visit www.oregon-dairy.org. An online ID is required to register, and accounts can be created on the website. For questions, contact Reitha McCabe at 541-264-5882 or at [email protected]. CMN
WDPA Golf Outing scheduled for MayMIDDLETON, Wis. — The 2017 Wis-consin Dairy Products Association’s (WDPA) Golf Outing will be held May 18 at SentryWorld in Stevens Point, Wisconsin.
The WDPA golf outing will be a scramble format, which allows golfers of all levels and abilities to participate and enjoy a fun-fi lled day, according to organizers.
The entire course has been upgraded so that it rivals — and even surpasses — the originally-designed course by Robert Trent Jones Jr. that opened with much fanfare in 1982. At the time, SentryWorld was considered the premier golf course in the Midwest. As a result of its two-year renovation, SentryWorld has once again reclaimed its status as one of the top golf courses in the region, organizers say.
This year’s outing will feature door prizes, food and refreshments. The com-plete golf package for this day includes 18 holes of golf, power golf carts, lunch, dinner, cheese reception, refreshments and numerous prizes.
Registration begins at 8:45 a.m. with a shotgun start at 10 a.m. Lunch will take place at noon, with a social hour at 3 p.m. followed by dinner and awards at 4 p.m.
The registration deadline is May 3. For more information, visit www.wdpa.net or call the offi ce at 608-836-3336. CMN
CWCBA spring meeting to take place May 10MARSHFIELD, Wis. — The Central Wisconsin Cheesemakers & Buttermak-ers Association (CWCBA) will hold its annual business meeting and banquet May 10 at Holm’s RiverEdge Golf Course in Marshfi eld, Wisconsin.
The business meeting will begin at 3:30 p.m., with a social hour from 5 p.m. to 6 p.m. and dinner at 6 p.m.
The business meeting will include a fi nancial report, an update on the 2017 golf outing, election of offi cers, and more, according to organizers.
John Umhoefer, executive director, Wisconsin Cheese Makers Association; Matt Mathison of the Wisconsin Milk Mar-keting Board; and Dean Sommer of the Wisconsin Center for Dairy Research will address the audience during the banquet.
The cost to attend, including the banquet, is $25 per person. Registra-tion forms are due by May 1 and can be mailed or emailed to Janice Norwood at 11976 Starr Road, Chili, WI 54420 or [email protected]. CMN
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say the farmer-owned food and ag-ricultural cooperative Land O’Lakes is the ideal new owner for Vermont Creamery.
“We have always taken seriously our commitment to our farmers, employees and Vermont’s working landscape — these values are at the core of our decision to sell the busi-ness,” Hooper says. “As we experience unprecedented growth, we need a partner who can bring the resources and expertise necessary to help us realize our vision and the potential of our business.”
Land O’Lakes, which has been in operation for more than 95 years, is widely known for its butter brand. The business also includes Purina Animal Nutrition and WinField United. Land O’Lakes says at its core, it’s driven by agricultural products that return value to farmers and fulfi ll its purpose of feed-ing human progress.
“Vermont Creamery’s heritage mir-rors our own here at Land O’Lakes — a company founded by people who care about bringing the highest quality products from farm to fork,” says Beth Ford, Land O’Lakes group executive vice president and chief operating offi cer. “We are excited about the culture of product innovation they have built in addition to the category itself and the
opportunities for even more expansion.”Founded at a time when Americans
rarely ate goat’s milk cheese, Vermont Creamery has grown over nearly 35 years to be a well-known producer of fresh aged goat’s milk cheese, crème fraîche and cultured butter. Now with hundreds of awards and burgeoning na-
tional distribution, Vermont Creamery is regarded as a pioneer of the artisan cheesemaking movement in America. In 2014, Vermont Creamery was the sec-ond cheesemaker in the world to earn B Corp certifi cation, and the company says it will maintain this certifi cation and commitment to its community, employees and environment under new ownership.
“After years of thoughtful planning and rigorous selection process, we are confi dent that we have found the best steward of our business, values and people in Land O’Lakes,” Reese says. “We are both respected dairy brands with deep connections to farmers and an unyielding commitment to quality and innovation. We look forward to this op-portunity to tell our story more broadly and increase access to our high-quality dairy products.”
With Vermont Creamery’s new own-ership, Reese and Hooper will serve as trusted advisors and brand ambassadors for the business. Vermont Creamery President Adeline Druart and the leadership team will remain in place, as will all employees of the business. Ayers Brook Goat Dairy is not included in the transaction. The Hooper family will retain ownership of this farm, which will continue to serve as a key supplier to the creamery and a catalyst for the growth of the goat dairy industry in Vermont. The terms of the acquisition will not be disclosed.
“Bob and Allison have been such incredible entrepreneurs building Vermont Creamery’s success and mentoring the team on their vision and values for the business. Part-nering with Land O’Lakes adds the next key ingredients for our growth: additional resources and dairy exper-tise,” Druart says. “This transaction positions Vermont Creamery for con-tinued success in the future.” CMN
ARENAContinued from page 1
partner and Master Cheesemaker, Arena Cheese.
“We’ve been continually growing with our partner businesses and with a very successful food safety program, and our business has grown with that, so we needed to expand,” adds Thad Hanson, food safety manager, Arena Cheese.
Meanwhile, Thad Hanson notes Arena Cheese recently was awarded a top grade of “AA” from the British Retail Consortium (BRC) Food Safety Audit completed this week. BRC is one of the food safety programs recognized under the guidelines of the Global Food Safety Initiative.
This is the fi fth year that Arena Cheese has passed the stringent guidelines of BRC to help ensure that their customers receive safe, qual-ity cheese as well as award-winning cheeses, Thad Hanson says. CMN
“Vermont Creamery’s heritage mirrors our own here at Land O’Lakes.”
Dorland says that given the global butter price continues to strengthen, U.S. prices should see support around the $2 level, a difference from a year ago when world prices were notably lower than U.S. butter prices.
“However, if stocks continue to mount at the current pace, the United States could see a brief time of sub-$2 butter that would allow for export op-portunities,” Dorland says.
That said, she adds she suspects the U.S. butter price may strengthen to align with world butter prices before diverging in the fall if European butter remains tight and U.S. butter stocks continue to build at the current pace.
Meanwhile, analysts anticipate seasonally higher milk production this spring.
Milk production continues to climb throughout most of the East region, says Dairy Market News. Northeast and Mid-Atlantic milk volumes continue to increase.
“Contacts report that milk supplies are more abundant into balancing, as the areas have recovered from an earlier snowstorm, which drove active fl uid milk production. However, fore-casts indicate a recurrence of wintery conditions in parts of the Northeast by week’s end,” Dairy Market News says.
In the Southeast, milk production is robust, Dairy Market News adds.
“Milk volumes tend to be excessive of Class I needs,” Dairy Market News says. “As a result, manufacturers who process Southeast milk note stronger milk intakes.”
Central processing plants are report-edly at or near capacity, thus downtime is very limited, Dairy Market News says.
“Some contacts are anxious as to what will result from a strong spring fl ush, with production and process-ing activity so strong this soon,” Dairy Market News says.
In the West, spring fl ush season already may be underway, Dairy Market News notes.
“Farm milk output is up in California. Some industry contacts believe that the spring fl ush has started this week,” Dairy Market News says. “Temperatures are getting nicer and more favorable to cows’ comfort.”
Dorland says she anticipates U.S. milk production to increase by about 2 percent versus a year ago.
“I suspect milk production will be seasonally higher as spring-like condi-tions spread throughout the country,” she says.
Dunn notes that cow numbers are up as well as milk production in recent months, and he doesn’t expect that to change in the short term.
McCully agrees.“With continued growth in cow
numbers and fairly mild winter and early spring weather, I expect milk production to continue to post solid growth,” he says.
McCully adds that with plenty of surplus milk this spring, there will be additional stress on processing capacity.
“This will manifest itself more in nonfat dry milk than cheese, but both should be well-supplied and keep prices low through the second quarter,” he says. “Cream supplies should also be ample, and butter stocks are building rapidly. However, it has been shown high stocks don’t necessarily translate into lower prices in the butter market. If nothing else, the stocks build should put some downward pressure on prices and limit the upside for awhile.” CMN
Scotland: Link between cheese, outbreakGLASGOW, Scotland — Health Protection Scotland (HPS) recently published a report confi rming the link between a deadly E. coli outbreak last summer and the consumption of Dunsyre Blue raw milk cheese.
The report confi rms that a total of 26 cases of the same strain of E. coli O157 were identifi ed in an outbreak between July and mid-September 2016. Seventeen of the cases required hospitalization, and a 3-year-old child died. Investigation of the out-break concluded that the source was Dunsyre Blue produced at Errington Cheese Ltd. (ECL).
HPS notes that control of shiga toxin-producing E. coli (STEC) at the cheese manufacturer was reliant on receiving pathogen-free milk, but no adequate processes were in place to validate or monitor this. ECL had not been following the testing regimes recommended by Scottish authorities for verifying the effectiveness of their
food safety management system. ECL did not begin testing for E. coli O157 until they were advised in July 2016 of the epidemiological link to one of their cheeses.
ECL carried out a review of its food safety management arrangements in light of the outbreak and recall. An enforcement letter was issued in October, and the processor’s revised food safety management arrange-ments were deemed satisfactory in January 2017. ECL has proposed to validate its raw milk hygiene controls by testing every batch of raw milk for E. coli O157.
The report says most of the outbreak cases occurred in or were exposed in Scotland. The only known case with an exposure outside Scotland had con-sumed Dunsyre Blue at a hotel in Eng-land supplied with the product. Most Dunsyre Blue is sold within Scotland, with a smaller amount distributed to the rest of the United Kingdom. CMN
$1.4 million organic dairy grant awarded by USDA to enhance animal care strategiesFORT COLLINS, Colo. — USDA’s National Institute of Food and Agricul-ture has awarded a $1.4 million grant to a team co-led by Dr. Pablo Pinedo, assistant professor in the Department of Animal Sciences at Colorado State University, to evaluate methodologies that help maintain and improve cow health while using procedures that conform to organic regulations.
In a collaborative initiative, re-searchers from the University of Min-nesota, Colorado State University (CSU)and Kansas State University will test and develop new treatment strategies for organic dairies and take what they have learned to other producers and dairy practitioners.
“Dairy is the second-largest segment of organic agriculture,” Pinedo says. “So, we need to continue developing science-based approaches for prevention and treatment of disease. We need proce-dures based on studies that are support-ed by rigorous research. Our long-term goal is to contribute to a better health that will result in better cow welfare.”
One challenge facing organic dairy researchers is that organic dairies are typically much smaller than con-
ventional dairies, making it hard to fi nd animal populations of a suitable size for studies. To help overcome this challenge, Pinedo and the team are partnering with Aurora Organic Dairy, which will open the doors to its large herd in Colorado for this study.
“We are looking forward to working together with CSU to accomplish the goals set up by the different research tri-als,” says Juan Velez, chief agricultural offi cer at Aurora Organic Dairy. “Cow health and welfare are priorities for us.”
By collaborating with CSU veteri-narian Luciano Caixeta, the team can leverage CSU’s strengths in veterinary research and animal sciences. Over the next three years, the study will focus on health concerns such as mastitis prevention, calf care and fl y manage-ment. The team also will examine the economic impact of organic animal care.
“This grant will allow us to pro-duce research focused on enhancing animal care, which is signifi cant to this industry,” Pinedo says. “We will evaluate these animals throughout their entire life cycle, from calves to cows, so that we can help them thrive and live healthy, productive lives.” CMN
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NEWS/BUSINESS
Rabobank report looks at potential effect of China-U.S. trade dispute on food and ag sectorST. LOUIS — Rabobank RaboResearch Food & Agribusiness analysts in a recent report are attempting to scope out the “what-ifs?” of a large-scale trade dispute between the United States and China. The dispute has the potential to become a “full-fl edged trade war,” although the probability is still low, according to Ping Chew, head of RaboResearch Food & Agribusiness Asia.
“Any actions by the U.S. could be retaliated by China, and the impact could be signifi cant price volatility in the short term to changes in trade fl ows and supply chains in the longer term,” Chew says.
According to the report, with Repub-licans now in charge of both the execu-tive and legislative branches of the U.S. government, the country increasingly
seems poised to tackle its wide trade defi cit while addressing the electoral promise of creating jobs. Among other measures, Republicans currently are touting a proposed border adjustment tax as part of an upcoming broader tax code review, Rabobank says.
The report says this might not be the only measure the White House and Congress have in mind when trying to bring back manufacturing jobs to the United States, aiming to level the playing fi eld in terms of trade and investment, particularly toward China.
Rabobank says Beijing can be ex-pected to retaliate with similar propos-als, and an ensuing trade dispute could not only signifi cantly disrupt Chinese-U.S. trade and investment fl ows; it also
could become a major hurdle when it comes to the global movement of goods.
According to Chew, if China were to retaliate with similar measures, the main U.S. food and agriculture products that could be impacted include soy-beans, pork, cotton, orange juice and
consumer foods. Meanwhile, consumer food and beverage companies could suffer more if the dispute were to turn into a nationalistic trade war, he says.
“The consequences are major in these ‘what ifs?’ but we sincerely hope calmer heads will prevail,” Chew says. CMN
Organic Valley, Dean Foods JV now openLA FARGE, Wis. — This week, a joint venture between Organic Valley and Dean Foods opened that will make Organic Valley fresh milk (HTST) soon available to more than 140,000 retail locations serviced by Dean Foods’ dis-tribution network.
The venture, which fi rst was an-nounced in November 2016, is offering a portfolio of Organic Valley core prod-ucts including its milk, organic butter, half and half, and cheese. New lines of Organic Valley single-serve milk and ready-to-drink milk protein shakes also will be offered. The business is owned 50-50 between CROPP Cooperative/Organic Valley and Dean Foods.
The direct-to-store distribution sys-tem, which also makes use of Dean Foods’ processing network, will allow more organic dairy products to be delivered lo-cally, reducing the mileage between farm
to table. Organic Valley says this is a goal that is important to its sustainability ef-forts as well as to help connect consumers with the farmers in their regions.
The “Organic Valley Fresh” team plans to begin sales calls and outreach to retailers in April. The joint venture will extend the reach of organic dairy throughout the United States and meet growing consumer demand to fi nd qual-ity organics, Organic Valley says.
“We’re pleased to announce that Or-ganic Valley Fresh is open for business,” says Greg Schwarz, general manager, Organic Valley. “Organic Valley Fresh brings together Organic Valley’s best-in-class organic milk sourcing expertise and amazing brand with Dean Foods’ vast direct-store-delivery reach, allow-ing us to put the Organic Valley brand at arm’s reach for all organic consumers regardless of where they shop.” CMN
Henningsen facility earns SQF certifi cationHILLSBORO, Ore. — Henningsen Cold Storage Co., a temperature-controlled warehousing and trans-portation company, recently received its Safe Quality Foods (SQF) Level 2 Certifi cation for its Portland, Oregon, facility.
Administered by the Food Market-ing Institute and recognized by the Global Food Safety Initiative, SQF is a food safety management system that allows food safety and quality systems to be verifi ed and validated throughout the food supply chain, according to Henningsen.
SQF is recognized by retailers, foodservice providers and regulatory agencies around the world and is a Global Food Safety Initiative stan-dard that offers a separate approach that incorporates a quality certifi ca-tion component, Henningsen says.
“As we implement SQF across our various locations, we have come to acutely realize that it is a strong platform to enhance our competen-
cies as well as to drive us toward excellence. This is a direct benefi t, not only for food safety, but also operational practices in ensuring customer and regulatory require-ments,” says Sripriya Agaram, food safety manager, Henningsen. “We are all very proud of the Portland facility’s achievement of a 99/100 score and excellent grade. This is a testament to the team’s leadership and drive.”
This certification reinforces Henningsen’s commitment to food safety practices and emphasizes its eminence in the industry, the company says.
“Attaining the SQF level 2 certifi -cation is an exciting achievement for our Portland team,” says Colin Long-muir, general manager of Henning-sen’s Portland facility. “We are proud to be recognized for the steps we take to ensure our customers’ products are handled with care and stored in clean, food-safe environments.” CMN
CIAA submits letter on Roquefort dutiesWASHINGTON — The Cheese Importers Association of America (CIAA) recently submitted a supple-mental comment letter to the inter-agency Section 301 Committee of the U.S. Trade Representative regarding
possible reimposition of Roquefort duties.
The committee held a hearing Feb. 15-16 regarding a request of representatives of the U.S. beef in-dustry to reinstate action against the European Union for failure to adhere to the May 13, 2009, memorandum of understanding relating to EU beef.
The CIAA submitted its original comment letter in opposition to these increased duties on Jan. 30 regarding the imposition of increased duties on two cheese items: Roquefort on original loaves and Roquefort other than in original loaves, not grated or powdered and not processed.
In its supplemental comment letter, the CIAA endorses testimony presented by representatives for the Specialty Food Association and the Confederation Generale de Roque-fort. CIAA also points to its efforts to encourage the European Dairy Asso-ciation to raise similar concerns with the European Commission in order to reach an appropriate resolution. Fi-nally, CIAA disagrees with a proposal made to increase the array of dairy products subject to higher duties, say-ing that these matters should continue to be negotiated between the United States and the EU as part of the Trans-atlantic Trade and Investment Part-nership (TTIP) negotiations. CMN
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Charm Sciences Inc.Lawrence, Massachusetts
Contact: Alexandra Zuleta, 978-687-9200 x133; email: [email protected], website: www.charm.com
New product: Charm Sciences Inc. has introduced its Peel Plate Colony Counter.
For those utilizing microbial in-dicators for cleaning validation, the Peel Plate Colony Counter counts colonies and collects data that can be integrated into a Laboratory Informa-tion System.
The colony counter is a stand-alone piece with a built-in computer, eliminating the need for a separate computer and connection, accord-ing to the company. It stores both a photographic and processed image of each test, outlining colonies in a color-coded method to facilitate interpretation. All data, including lot number, sample ID, date, time, count, cfu/g or cm2-surface, expiration date and images can be viewed in spread-sheet files or exported to an SQL (or compatible) database or Laboratory Information System.
The colony counter helps increase productivity and reduce human error with accuracy within 10 percent of an experienced microbiologist’s visual count; therefore, customers no lon-ger require a trained microbiologist to read microbial tests because the colony counter does the work instead, the company says.
Charm Sciences also manufactures screening tests for antibiotic detec-tion in raw milk. In 2017, several multi-spec screening tests have been validated and may be approved by the National Conference on Interstate Milk Shipments for screening raw milk entering the production plant, Charm Sciences says. These screening tests include the Charm TRIO test, a 3-minute test to detect betalactams, sulfonamides and tetracyclines that recently achieved validation from the AOAC Research Institute, and CowSide II, a multi-antibiotic inhibi-tion test validated by the Research Institute for Agriculture, Fisheries and Food Research, a European refer-ence lab in Belgium.
Chr. HansenMilwaukee
Contact: Kristen Katzman, marketing manager, food cultures and enzymes, 414-607-5930; email: [email protected], website: www.chr-hansen.com
New product: Chr. Hansen, a global bioscience company that develops ingredient solutions for the food, nutri-tional, pharmaceutical and agricultural industries, recently launched CHY-MAX Special, a coagulant for soft cheese.
CHY-MAX Special is a new, patented innovation in enzyme development that delivers benefi ts for soft cheese produc-ers looking to enable an extended opti-mal period for consumption, according to the company.
Traditionally, soft cheese produc-ers have used coagulants with high proteolytic activity to ensure suitable texture to reach the market fast, which can bring texture and fl avor problems at the end of shelf life, according to the company. CHY-MAX Special has been developed to address these issues and has the benefi ts of no bitterness during cheese ripening, stable texture enhanc-ing shelf-life extension, and potential for more cheese from the same amount of milk, the company says.
CHY-MAX Special is halal and kosher certifi ed, non-benzoate and free of yel-low prussiate of soda (YPS), which many retailers have identifi ed as a “do not use”
ingredient, the company says. CHY-MAX Special is suitable for vegetarians.
Looking ahead, Chr. Hansen expects to launch the next generation micro-bial coagulant, MICROLANT, in 2017. It aims to deliver more value to the cheesemaker than traditional microbial coagulants with functionality through lower protein degradation as well as potential for higher yield and reduced dosage, the company says.
MICROLANT is non-benzoate, YPS-free and compliant with the National Organic Program. It is halal and kosher certifi ed and suitable for vegetarian cheese. It can be used for produc-ing any type of cheese, such as hard, mold-ripened and lowfat varieties, the company adds.
Clean Water Technology Inc.
Los Angeles
Contact: Linda Englander Mills, vice president of sales, 414-336-8735; email: [email protected], web-site: www.cleanwatertechnology.com
New product: Clean Water Technol-ogy Inc. (CWT) has introduced its Gas, Energy Mixing (GEM) System, a unique approach to fl occulation and fl oatation
technology. Unlike conventional dis-solved air fl oatation (DAF) treatment systems that often require a large tank and rely on the particle collision method to remove contaminants, the GEM System entrains air into 100 percent of the waste stream while uncoiling polymers without shearing them, the company says. The resultant tight fl ocs fl oat and are skimmed away in the GEM System tank.
Since solids and liquids already are separated before they hit the GEM System fl oatation tank, the user benefi ts from a smaller footprint than conventional DAFs, according to the company.
The GEM System also provides higher chemical efficiency, better contaminant removal rates and more fl exibility in terms of fl ows and load-ings and drier sludge (13 to 20 percent solids or more after decant) compared to conventional DAF treatment systems, the company says.
CWT’s GEM System also can be used to retrofi t users’ existing DAF tank to double, triple or even quadruple a DAF unit’s initial hydraulic capacity.
Cheesemakers and milk, yogurt and ice cream processors have benefi tted from superior removal rates of total suspended solids and chemical oxygen demand/biological oxygen demand, as well as fats, oil and grease, when using CWT’s GEM System, the company adds.
In addition, the company expects to launch a Dewatering Screw Press (DSP) in the next few months. The DSP will aim to remove moisture from sludge after biological treatment and will be able to treat sludge volume up to 600 kilograms per hour, according to the company.
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CoverisChicago
Contact: Tim Kieny, vice president of marketing, 773-756-5910, email: [email protected], website: www.coveris.com
New products: Coveris has intro-duced three new products, its Envio, Nextrus and MatteFX.
The Envio, forming and non-forming fi lms for stick, string, block and ball cheeses, combines clarity with 10-color fl exo printing to provide a forming fi lm packaging solution that delivers maxi-mum shelf impact, the company says.
Manufactured in state-of-the-art SQF Level 3 certifi ed facilities, Envio de-livers a 20- to 30-percent haze reduction when compared to many other forming fi lms. It is fully compatible with HFFS equipment, and proper caliper control increases machine effi ciencies and eliminates baggy edges, pinholes and tracking problems, the company adds.
Coveris’ Nextrus line of vacuum shrink bags delivers premium gloss that creates a low level of haze, allowing the product to shine through with maximum clarity and visibility. The outside PET layer and 10-color front and back print-ing help promote the product brand and shine on the shelf, helping to attract customers to the package, according to the company.
MatteFX is a surface print technol-ogy that gives a more artisan feel and natural look to brands and allows cus-tomers to see the product through its clear window, the company says. The technology gives the product packaging both a matte and gloss print as well as different tactile feels.
Data Specialists Inc.Elkhorn, Wisconsin
Contact: Thomas Filak, national sales manager, 262-723-5726; email: tfi [email protected], website: www.dataspecialists.com
New product: Data Specialists Inc. (DSI) has introduced its Producer Text Portal, which allows users instant com-munication with producers, according to the company.
The new product allows for producer test and quality information to directly be sent to the farm. The Producer Text Portal offers the ability for farms to log in to a website and set up alert condi-tions for themselves, fi eld staff, nutri-tionists and other interested parties, giving them access to up-to-the-minute information.
With the Producer Text Portal, producers no longer will need to wait for a quality card to be mailed to them. Instead, they can get the information directly sent to their phone, with no extra effort by the manufacturer or cooperative, according to DSI.
In 2017, DSI also expects to be moving further down the supply chain, providing facilities with more real-time information and opportunities to look at operations from farm to fi nished product.
Delkor Systems Inc.St. Paul, Minnesota
Contact: Paul Kritzeck, marketing production manager, 800-328-5558; email: [email protected], website: www.delkorsystems.com
New products: Delkor Systems Inc. has introduced a redesigned Cabrio Case, as well as its Trayfecta G Series former and LSP Series case packer.
The Cabrio Case, a shelf-ready pack-age designed for pouches, bags and other products, has been redesigned using a new material that allows for more rigid products, such as cartons and cheese blocks. The patented case is a durable shipper and display tray
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DuPont Nutrition & Health
New Century, Kansas
Contact: Jeff Lambeseder, regional product manager/North America — cultures, 913-738-3630; email: [email protected], website: www.danisco.com
New products: DuPont Nutrition & Health recently launched CHOOZIT ST 20 and CHOOZIT PC FAST, two new offerings in the CHOOZIT cultures product line.
CHOOZIT ST 20 and CHOOZIT PC FAST specifi cally are designed to optimize production and consistently produce soft-ripened cheese without compromising quality, according to the company. Controlling acidifi cation and rind formation times are important in making consistent, high-quality soft-ripened cheese, and CHOOZIT ST 20 and CHOOZIT PC FAST cheese cultures address these challenges, the company says.
CHOOZIT ST 20 cultures offer direct vat inoculation in the milk with an early and controlled acidifi cation to achieve desired cheese texture. Another benefi t of CHOOZIT ST 20 cultures is a reduc-tion in the risk of phage issues, which helps to optimize yield and maintain consistent cheese production times while maintaining a high standard of cheese quality and food safety, accord-ing to the company.
CHOOZIT PC FAST cultures offer rapid development of stable white rind, enabling packaging to start sooner, allowing for higher productivity, opti-mized capacity and improved inventory turns, the company says.
In addition, DuPont Nutrition & Health has completed an expansion
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for retailers’ shelves, according to the company.
The newly designed Trayfecta G Series can form a range of cartons, trays and cases, such as the Cabrio Case.
Similarly, the LSP Series case packer can pack a range of cartons, trays and cases, including the Cabrio Case. It is adaptable and can accept pouches and bags with different sizes and weights, according to the company.
The Trayfecta G Series and LSP Series are versatile and have both been created to fi t an array of packages and products, the company says.
at its Kansas City lab, which serves the cheese industry. The investment increased physical space, and addi-tional employees were added to the cheese innovation team. New equip-ment includes three bio fermenters to simulate external pH control starter production, an incubator for growing cultures, two environmental cabinets for aging cheese and a cheese vat.
Later this year, DuPont Nutrition & Health expects to launch CHOOZIT AMERI-FLEX for American-style cheese, including Cheddar, Colby and Jack. CHOOZIT AMERI-FLEX is a one-bag, direct-to-vat culture system, helping to create a simple process, the company says.
The CHOOZIT AMERI-FLEX sin-gle-pouch blend of fast acidifying mesophilic and thermophilic strains is formulated for reliability, depend-ability and phage robustness. CHOOZIT AMERI-FLEX is adaptable to various processing parameters and provides consistent acidifi cation from vat to vat each day, the company says.
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surface cleaning; the newly released CleanTech systems offer a non-abrasive cleaning process that is safer and more eco-friendly than traditional methods such as abrasive blasting or chemical stripping, the company says.
Flexion technology provides an advantage over other laser cleaning systems on the market, according to the company. Flexion technology helps CleanTech to remove rust, paint, anod-ization and other surface materials in areas that typically are diffi cult to reach.
Included in the line are the Clean-Tech Megacenter Stationary Unit, which offers the Flexion technology, and a portable CleanTech Handheld, which does not include Flexion technology because it is not stationary but is useful in the fi eld or on the factory fl oor.
Applications specifi c to the cheese and dairy industry include cleaning molds and press-forms of surface contaminants; cleaning stainless steel volumes and process equipment; and sterilizing food processing equipment, volumes and prep stations, the company adds.
The CleanTech Megacenter with Flexion technology offers a motion-control stage that operates in both x and y axis, allowing the ability to move in various directions and clean nested parts under the trajectory beam path. This technology allows the laser clean-ing process to affect 100-percent of all sides of the exposed parts, the company says. The Megacenter is available as a standalone or can be integrated into a production line.
In addition, the systems — made in the United States — offer Class 1 enclosures for Class 4 lasers.
FoodTools Consolidated Inc.
Santa Barbara, California
Contact: Doug Petrovich, vice president of sales, 800-644-2377; email: [email protected], website: www.foodtools.com
New product: FoodTools Consoli-dated Inc. has introduced the FoodTools Model 5-W, an automatic cheese and butter cutter that slices blocks of cheese or butter into three dimensions.
The machine is automated, easy to clean and includes safety features to ensure that the operator is safe, the company says. It is designed for full wash down and is durable enough to withstand high production industrial facilities.
Designed and built to keep up with the demands of a large production facil-ity, the Model 5-W has a speed of up to 60 blocks per hour.
FoodTool’s Model 5-W features smooth pneumatic horizontal and ver-tical wire cutting action; quick-change wire harps and bases with storage on the machine; stainless-steel wire mesh guards interlocked for operator safety; PLC controls for trouble-free operation; automatic offl oad to a table or exit conveyor; and a small footprint to help save facility space, the company says.
Fristam Pumps USAMiddleton, Wisconsin
Contact: Ken Meulemans, customer service manager, 608-831-5001; email: [email protected], website: www.fristam.com/usa
New product: Fristam Pumps USA has unveiled its sanitary, stainless steel FDS Series Twin Screw Pump.
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such as cheese curds; products with entrained air, like cream; and shear-thinning products, such as yogurt. The FDS pump handles both production and CIP, is hygienic and can be sterilized.
The FDS pump specifi cally was de-signed to overcome inherit issues seen in other twin-screw pumps, the company says. The pump aims to provide safe and easy maintenance with its front-loading seal and readily accessible casing, cover and screw design; long service life with solid shafts and stable bearings; and the fl exibility to process and CIP with the same pump.
New products: GEA North America has unveiled its Combi Plus and its Dry Salt Doser Model SJ.
GEA North America’s Combi Plus is a continuous cooker stretcher that uses water, steam or a combination of both as a heating mechanism.
The tool, designed for pasta fi lata products with 45- to 53-percent mois-
ture, is stainless-steel equipped with cleaning sprinklers and offers the highest hygiene standards, the com-pany says.
The Combi Plus offers effi ciency, minimum loss of fat and protein dur-ing the stretching process with steam, versatility, process fl exibility and saniti-zation, the company says. Compared to traditional hot water stretchers, steam injection increases the production yield, the company adds.
The Combi Plus is made up of a main chamber with two augers and one paddle wheel. Low-pressure steam injection helps reduce water and energy consumption. New control systems of speed, steam dosage and pasta advancement speed help ensure the repeatability of recipes that can be preset, according to the company.
When working in tandem with GEA’s Dry Salt Doser Model SJ, an “accessory” for the Combi Plus, production rates range from about 2,000 to 13,000 pounds of cheese per hour, the company says.
GEA’s new Dry Salt Doser Model SJ is designed for precise dry salting applica-tion to the pasta fi lata curd ribbon. The SJ salt doser applies dry salt across the curd ribbon after the stretching phase, thereby avoiding damage to the curd structure, according to the company.
This placement helps avoid devel-opment of salty cooker water and the more corrosive environment associated with wet salt addition at the stretching machine, the company says. The salting unit also offers improvement in both dosing accuracy and salt distribution throughout the cheese matrix.
The machine is on wheels with the possibility to be moved onto different lines and its dosage is controlled by the inverter, the company adds.
The SJ dry salter is available for
production capacities spanning the entire range of GEA industrial pasta fi lata production equipment.
G-M-I Inc.Willoughby, Ohio
Contact: Rick or Don, 440-953-8811, fax: 440-953-9631, email: [email protected], website: www.gmigaskets.com
New product: G-M-I Inc. has intro-duced its new, patent-pending Strainer Gasket, which is offi cially accepted for use in dairy plants inspected by USDA under the Dairy Plant Survey Program and can meet Tri-Clover style require-ments as well as other styles, according to the company.
To form the Strainer Gasket, the company’s new Strainer Barrier is bonded to an elastomer.
The Strainer Barrier can be, but is not limited to, stainless steel grades. It consists of a circular disk with a plurality of perforations of various diameters — the holes also could be oblong, rectangular or square — in a specifi c pattern that is within a specifi c sized circle that is less than that of the inside diameter of the elastomer gasket portion, so there can be no chance of the elastomer migrating into any particular perforation during the molding process.
In addition, there are specifi c sized holes in a pattern between the outside diameter of the disk and the inside diameter of the elastomer gasket, mean-
ing the elastomer will fi ll these holes from both sides to yield a more secure adhesion between the Strainer Barrier and elastomer gasket portion during the molding process.
New product: Hydrite has intro-duced its Opti-Phos equipment system.
The Opti-Phos is a patent-pending equipment solution composed of a reac-tion vessel and delivery system. The sys-tem combines monosodium phosphate with caustic soda to produce disodium phosphate and/or trisodium phosphate, which can directly be delivered to the
For more information please visit www.kellertec.com
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production process and utilized in con-tinuous cook applications, according to the company.
Some of the tool’s benefi ts for chee-semakers include eliminating challeng-es associated with handling anhydrous powders; allowing for the consolidation of the number of ingredients ordered; and production consistency due to its weight-based allocation system, the company says.
New product: Intelligrated has debuted its newly enhanced Alvey 891i palletizer.
The updated 891i palletizer best suits food, beverage and consumer packaged goods operations that have reduced or eliminated secondary packaging.
Intelligrated’s Alvey 891i palletizer offers an updated and user-friendly de-sign that provides versatility and main-tainability, according to the company.
Ideal for both single and multi-line operations, this high-level, row-forming palletizer can manage intricate stacking patterns and handle various package types, such as packaged food, beverage, converted paper and personal care prod-ucts. The 891i also includes enhanced features for improved safety, ease of use and maintenance, the company says.
New products: International Media and Cultures (IMAC) has introduced new organic and non-GMO products, including anti-caking agents for Italian and American cheese types as well as for grated Parmesan and Romano products. In addition, the company has unveiled its yield-enhancing internally-buffered primary starter media for Italian and American cheese types.
IMAC’s organic and non-GMO prod-ucts are one of a kind on the market, the company says. The products can be used in fi nished organic products that are gaining popularity in the marketplace.
IMAC’s yield-enhancing internally-buffered primary starter media do not need neutralization and help improve the yields and quality of cheese, the company adds.
The company also is developing grated Parmesan, Romano and other cheese toppings, which all will be avail-able plain and with different seasonings.
pharmaceutical grade lactose that can be manufactured at the cost of edible grade lactose.
The profi tability of cheesemaking is dependent on profi table utilization of whey, according to the company. Many cheese manufacturers recover most of the protein from the whey as whey pro-tein concentrate and/or whey protein isolate, but a majority of the whey is left over as permeate, the company says. Permeate typically is used to produce dried permeate or to produce the milk sugar lactose. Lactose is produced in two grades: pharmaceutical and edible. Historically, pharmaceutical lactose has been expensive to produce; therefore, the lower grade, edible lactose, is used for most applications.
With Keller Technologies’ new pro-cess, markets, such as infant formula manufacturers, now have access to an extremely high-quality lactose at an affordable price, according to the company.
Keller Technologies has trade-marked this new product as Ultra-Pure Lactose. The company says a 40-percent total solids solution of Ultra-Pure Lac-tose is “crystal clear and water white.”
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800-826-8302 nelsonjameson.com
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The systems specifi cally are designed to recover and purify caustic for reuse in food, beverage and industrial ap-plications.
Causti-COR Systems offer a cost-effective, environmentally-friendly way to recover up to 95 percent of caustic from solutions used to clean process equipment in industrial applications, according to the company. Patented KMS SelRO spiral wound elements allow purifi cation of up to 20 percent sodium or potassium hydroxide at solution temperatures up to 70 degrees Celsius.
The Causti-COR line of standard systems couples features of SelRO mem-branes with the company’s process and system design knowledge. Causti-COR systems recycle caustic for reuse, con-sume less energy, reduce material and disposal costs and lower effl uent and waste discharge into the environment, according to the company.
Six models of Causti-COR systems are available to handle fl ow rates up to 32 cubic meters per hour. There are three batch mode systems for processing feed fl ow rates between 1 and 15 cubic meters per hour and three continuously operated systems for processing feed fl ow rates between 4 and 32 cubic meters per hour, the company says. Custom-engineered systems are available to treat larger or application-specifi c fl ow rates.
belt removal for washdown purposes, the company says.
Some other features of the Slim-Fit include a low-profi le frame footprint; 6- or 12-inch belt widths; and center-driven drive pulley design.
Multi-Conveyor continually is pro-viding new solutions for cheese manu-facturing applications, many of which are custom-built, according to the company.
New products: Nelson-Jameson Inc. is a single-source supplier of various dairy products, and it has released a number of new items.
Tingley Flite Safety Toe Knee Boots are made from EVA material. The boots are 40-percent lighter compared to most steel-toe PVC and rubber knee boots, making them anti-fatigue for wearers, according to the company. The seamless upper is 100-percent liquid proof, while the slip-resistant, nitrile rubber outsole “spits out” debris and provides grip on dry, wet and contaminated surfaces, the company says. The boots feature a 15-inch height with Calf-Relief Topline (CRT) for more calf space and allow for easy take-on and off. In addition, the boots have a beveled heel for reduced back and leg strain, as well as tread wear indicators to show when half of the tread has worn away. The boots resist fats, oils, hydrocarbons, certain acids and caustics, making them a good fi t for food processing and chemical applications, the company says. The boots’ composite safety toe meets ASTM F2413 M 1/75 and C/75 EH and will not set off metal detectors. They are available with a Chevron-Plus Outsole for slip resistance or with a Cleated Outsole for grip.
For more information on the Tingley Flite Safety Toe Knee Boots, contact Melissa Pasciak, assistant product manager, MRO, at m.pasciak@nelson jameson.com.
Nelson-Jameson’s Best Sanitizers BSX Boot Scrubber Units effectively clean rubber boots before sanitizing, according to the company. All units
feature a stainless steel frame construc-tion and handrail, which helps eliminate hidden and hard-to-reach areas that are diffi cult to clean and can harbor pathogens. A variety of options and sizes are available.
VIKAN Total Color Bottle Brushes have extra-stiff polyester bristles along the sides as well as in the front, which are effective at removing debris from surfaces, the company says. The one-piece construction of the handle and head is made from FDA-compliant poly-propylene. The brushes are available in white, red, yellow, blue and green.
For more information on the Best Sanitizers BSX Boot Scrubber Units or the VIKAN Total Color Bottle Brushes, contact Amanda Hilgart, product man-ager, MRO, at [email protected].
The compact Clarke AM2400D Air Mover provides the power and versatility to quickly dry fl oors and circulate air. A three-speed induction motor with thermal protection delivers airfl ow up to 2,400 cubic feet per minute while minimizing energy usage. Four position settings provide fl exibility for direct-ing air movement while the built-in power outlet allows for daisy-chaining up to three units. The AM2400D, with
an optional trolley kit with transport wheels and retractable handle that is sold separately, is lightweight and stackable, making it easy to carry, store and transport, the company says. In addition, the AM2400D is protected by a roto-molded housing.
To learn more about the Clarke AM2400D Air Mover, contact Sandy Sjoman, product manager, MRO, at [email protected].
The design of Nelson-Jameson’s new YGROS EDF Shutter Check Valves is based on the application of a magnetic fi eld. The magnets built into the valve body keep the shutter in a closed posi-tion. When opposing fl ow is applied, the shutter moves away from the magnet, offering low resistance. After the oppos-ing fl ow stops, the magnet will attract the shutter back to its seat, stopping any backflow. Because it operates without springs or discs, all vibrations are eliminated and the valve is hygienic with no area of stagnation, according to the company. EPDM (standard), HNBR, FKM (Viton), silicone and FEP seal ma-terials are available. The YGROS EDF Shutter Check Valves are made of 316L stainless steel and suitable for CIP, the company adds.
Multi-Conveyor LLCWinneconne, Wisconsin
Contact: Clint Koelbl, sales account manager, 920-582-7960 or toll-free at 800-236-7960; email: [email protected]; Jim Paulsen, sales account man-ager, 920-582-7960 or toll-free at 800-236-7960, email: [email protected], website: www.multi-conveyor.com
New product: Multi-Conveyor LLC recently released its new Slim-Fit Sani-tary, Low Profi le Conveyors, which will debut to the cheese industry at the 2017 Wisconsin Cheese Industry Conference April 12-13.
The Slim-Fit line was designed as a low cost, pre-engineered conveyor that may ship in as low as three days, according to the company.
The equipment’s purpose is for small product transfers, sanitary conditions and narrow or tight spaces. The system is maintenance friendly with tool-less
40lb/60lb Block Towers 40lb to 640lb Block Collating Block & Barrel Systems
CIP Systems HTST Systems Cheese Belt Systems
“A Tradition of Innovation and Excellence...Since 1933.”
INNOVATION & CUTTING-EDGETECHNOLOGY
Providing Complete System Solutions
For more information please visit www.millerbernd.com
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To learn more about the YGROS EDF Shutter Check Valves, contact JR Banks, product manager, process systems, at [email protected].
Nelson-Jameson also is offering stainless-steel tubing in case quanti-ties. When an unforeseen event occurs that requires system repair, companies with the stainless steel tubing are pre-pared with the material needed to get the job done, the company says. Cases are priced to make projects or expan-sions more economically effi cient, the company adds.
To learn more about the tubing by
the case, contact Samual Hayes, product manager, process systems, at [email protected].
Mettler Toledo UV/VIS Spectropho-tometers offer an optical design and performance across a wide range of applications, including micro-volume measurements. In the food and beverage industries, UV/VIS spectrophotometry is used to monitor and improve product quality and consistency. In addition, the infl uences of packing materials and stabilizers as well as chemical deteriora-tion and degradation processes can be observed with this method, the company says. Examples of applications include determining the calcium content in cheese and glucose levels in food.
Tuttnauer Autoclave benchtop ster-
ilizers provide a fast, safe, dependable and convenient means of sterilizing liquid, media, instruments, glassware, clothing and waste, Nelson-Jameson says. Each stage of the cycle, includ-ing water-fi ll, heating, sterilization, exhaust and drying, is microprocessor-controlled and automatic with these electronic models. The digital display continuously shows users tempera-ture, pressure and running time. Four fully adjustable, single-button programs make these sterilizers easy to use and ensure reproducible runs, the company adds. The hand battery backup helps ensure that all parameter settings and controls are retained in the event of a power failure, and the self-contained helps eliminate external plumbing and
hardwiring for easy installation.To learn more about Mettler Toledo
UV/VIS Spectrophotometers or the Tuttnauer Autoclave, contact Jes-sica Goessl, product manager, lab, at [email protected].
The BHB Check, PortaCheck’s award-winning beta hydroxybutyrate (BHB) blood ketone meter and test strip that is distributed by Nelson-Jameson, has gained recognition as an accurate and useful tool for dairy producers monitoring transition cows and herd nutrition levels. With one drop of blood and fi ve seconds, producers can deter-mine if a cow has subclinical ketosis, the company says.
The DeVere Co. Heads Up 5 and Heads Up 10, distributed by Nelson-Jameson, responds to customers seeking an effective, multi-purpose acidic cleaner to replace the popular Grid products. The DeVere Co. manu-factures the Heads Up 5 and Heads Up 10 products to meet the cleaning and sanitizing needs of dairy producers and food-processing facilities.
To learn more about the BHB Check or the DeVere Co. Heads Up 5 and Heads Up 10, contact Doug Urban, product manager, lab, at [email protected].
The Sapphire line of Bottletop Dispensers has innovative dual valve technology, which helps save users time, make chemical handling safer and increase lab productivity, the company says. This dispenser, with the use of its dual valve option, allows users to rinse and refi ll bottles without dismounting the dispenser. The functionality facili-tates operating in four modes, including dilution, rinsing, dual liquid handling and recirculation. The product comes with fi ve bottle adapters and a Calibra-tion Certifi cate.
The Thermojack Pro Flip Probe Thermometer is a thermocouple, fold-out thermometer that has accuracy to +/-0.2 degrees when measuring -30 degrees Celsius to 150 degrees Celsius, with remaining ranges ac-curate by +/-0.5 degrees Celsius. The 4.25-inch probe is waterproof (IP65), which makes it ideal for high humid-ity areas. Celsius and Fahrenheit are switchable, and resolution is 0.1 de-grees Celsius with a 4-second response time in water.
To learn more about the Sapphire line of Bottletop Dispensers or the Ther-mojack Pro Flip Probe Thermometer, contact Cathy Laube, product manager, lab, at [email protected].
Nelson-Jameson continuously is expanding its Color-Coded and Metal Detectable offerings to ensure plants have the essentials to maintain safety and quality. A complete color-coded program helps sanitation programs by assuring that plant tools stay in the areas they are meant to be in.
A metal detectable system maxi-mizes food safety in processing plants by detecting contaminants, the com-pany says. Increasingly demanding
For more information please visit www.foodandbeverage.pentair.com
SÜDMO • HAFFMANS • BEVERAGE FILTRATION SOLUTIONS
FROM INGREDIENTS TO THE FINISHED PRODUCTPROCESS TECHNOLOGIES BACKED BY EXPERIENCE
Whatever challenge you face — automating your system, expanding, modernizing, or installing completely new product lines — Pentair has the valves, components and related solutions for your process plant.
• Service & Maintenance Programs
• Training for Plant Personnel
• Overall Plant Performance Review
• Spare Parts, Tools & Document Planning
• 24/7 Technical Phone Support 365 days/year
PROCESS SOLUTIONS
SERVICE & SUPPORT
• Südmo’s 365it Complete PMO Mix Proof Valves
• Robust Single Seat Valves
- New SVP Fill Valve provides long operating
cycles even with high cycle speeds
• “Secure” Aseptic Process Valve
• USDA compliant Butterfly Valves for Powder
• Quality Control Instrumentation
• Polymer hollow fiber modules for filtration systems
government regulations continue to fuel the importance of using metal detectors to detect and reject harmful and intru-sive objects, the company adds. Nelson-Jameson’s selection of Color-Coded and Metal Detectable products runs deep.
To learn more about the expanded Color-Coded and Metal Detectable offerings, contact John Leonhardt, marketing support, at [email protected].
PentairDelavan, Wisconsin
Contact: Mary George, marketing manager, 262-725-9026; fax: 866-673-4621; email: [email protected]; or Jeff Tocio, national sales manager, 630-917-6317, fax: 866-673-4621, email: [email protected], website: www.foodandbeverage.pentair.com; biogas.pentair.com
New products: Pentair Südmo’s SVP Select Fill Valve, intended for product intake on fi lling machines, is now available. This valve can be used on any fi lling equipment or high-speed operation for yogurt, ice cream, cheese block formers and other applications that utilize air-actuated valves with high cycle counts, and it is compliant with 3-A Standard 53-06, according to the company.
The SVP Select Fill Valve features a unique actuator design that, when used in combination with an aseptic stem and high performance seals, provides long operating cycles even though the cycle speed is high, the company says.
For more information about the SVP Select Fill Valve, contact Mary George, marketing manager, at 262-725-9026 or at [email protected].
Pentair also has introduced its Bio-gas/CO2 Recovery Systems.
Food processing waste streams, such as condensate of whey and wastewater, often is treated in anaerobic digesters that generate biogas as part of the procedure of processing the waste. Pentair Biogas Recovery Systems utilize membrane and cryogenic technology to recover 100 percent methane with minimal carbon dioxide emission, the company says. This biogas can be converted to biomethane of natural gas grid quality and carbon dioxide of food/beverage quality, creating a dual value stream.
The high caloric biomethane can be fed into the national gas grid, used as vehicle fuel or consumed onsite. The purifi ed carbon dioxide is ready for food grade applications and can be used onsite or sold to a third party.
In addition, stand-alone CO2 Re-covery Plants are available as “bolt on” solutions for existing sites that are recovering biomethane from anaerobic digester biogas but want to recover and use the carbon dioxide emitted from their existing system. The recovered carbon dioxide can be used back in their operation or sold to a third party.
For more information about Biogas/ CO2 Recovery Systems, contact Jeff Tocio, national sales manager, at 630-917-6317 or at [email protected].
Quest Industrial LLCMonroe, Wisconsin
Contact: Mark Brzeszkiewicz, sales manager, 608-325-5850 or 608-325-5928; email: [email protected]; or Jack Deem, sales, email: [email protected], website: www.got-bot.com
New product: Quest Industrial LLC has introduced its Quik Box Case Erector.
The Quik Box Case Erector is fast, compact and reliable, with erecting and taping speeds of up to 20 cases per minute, the company says. The product has a footprint starting at 86 inches long by 36 inches wide, to 120 inches long by 45 inches wide to accommodate case sizes ranging from 8 inches long by 6 inches wide by 6 inches tall, to 24 inches long by 18 inches wide by 18 inches tall.
The Quik Box has an easily re-fillable magazine to help prevent production interruption. It is robust to withstand industrial environments
A TRUE STORY: A few years ago, we met acheese maker who lamented how much waste he hadfrom the off-cuts of his cheese block slicing and cutting processes. Some of this cheese could be shredded, but thatsolution did not work for all of his varieties. He came to Reiser with the request to reform the cheesescrap so that he could eliminate waste and increase yields.Reiser put its engineers to work and after extensive testingthey developed the Vemag Cheese Block Former. The Vemagwas able to take the cheese pieces and reform them intousable cheese blocks. The USDA Dairy Accepted Vemagfeatures a powerful double-screw pump which compacts andtransports the cheese extremely gently and without smearing.An Extruder attachment gives the reformed block its shape,and a cut-off device controls the length of the block whileensuring exact-weight portions and clean, even edges. Oursolution helped the cheese maker repurpose his cheese scrap,eliminate his waste, and increase his profitability.
S U C C E S S S T O R I E SS U C C E S S S T O R I E SS U C C E S S S T O R I E SS U C C E S S S T O R I E S
THE VEMAG PRODUCES PERFECTLY FORMED CHEESE BLOCKSTHE VEMAG PRODUCES PERFECTLY FORMED CHEESE BLOCKSTHE VEMAG PRODUCES PERFECTLY FORMED CHEESE BLOCKSTHE VEMAG PRODUCES PERFECTLY FORMED CHEESE BLOCKS
H O W A V E M AG
C H E E S E F O R M E R
E L I M I N A T E D
W A S T Ea n d i n c r e a s e d
Y I E L D S
www.reiser.com
ReiserCanton, MA • (781) 821-1290
Reiser CanadaBurlington, ON • (905) 631-66112014
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but is easy to open for maintenance, according to the company.
The Quik Box comes with a human machine interface for simple batch size entry, diagnostics and troubleshooting at users’ fi ngertips. For unforeseen cardboard variances, users can utilize the manual adjustment to fi ne-tune the machine’s performance while produc-tion is running.
The Quik Box can be ordered in mild or stainless steel and custom designed for left- or right-hand cor-rugated boxes. It can be confi gured to use tape or glue, and it also can be
upgraded with an intelligent robot arm for high-speed case erecting, the company says. The Quik Box also allows for interchangeable tapehead replacement, facilitating changeover from one brand to another if needed.
Quest Industrial’s engineers use leveling casters for ease of mobility, growth and change if the Quik Box Case Erector needs to be moved. It also is network capable for full-line integration.
Later this year and moving into 2018, Quest Industrial plans to release several other products, including a Sanitizing Mobile Robot, an Auto-mated Guided Vehicle (AGV) and a Robotic De-Rinder.
The Sanitizing Mobile Robot will
be a mobile robotic platform that scans the environment to know where and what to sanitize, the company says.
The AGV will take pallets of product from the end of production lines to storage by using environ-mental/atmospheric mapping. The environmental mapping AGV will have no need for wires in the ground or routers in the ceiling. It will be available in configurations for mate-rial handling, mobile robotics, help kiosks and more.
The Robotic De-Rinder will roboti-cally and effi ciently remove rinds from blocks, wheels or wedges of cheese for a decrease in product waste, the company says.
New product: Reiser recently added a new Variovac form/fi ll/seal packaging machine to its line of equipment for the cheese industry.
The Variovac Optimus form/fill/seal packaging machine is an entry-level thermoformer with a low cost of entry, yet it is a full industrial machine. Intended for smaller cheese packagers looking to move up to form/fi ll/seal packaging, the Optimus delivers the high-performance and package integ-rity of larger, more expensive systems and uses less parts and fewer add-ons, according to the company.
The Optimus produces modifi ed-atmosphere and vacuum packages from fl exible and semi-rigid materials as well as vacuum skin packages. It uses RAPI-DAIRSYSTEM for quality, high-speed forming and sealing, and a four-point lifting station further improves the forming and sealing of packages, the company says.
Constructed of heavy-duty stainless steel and engineered to meet the high-est standards of hygiene, the Optimus is capable of operating three shifts per day at up to 14 cycles per minute.
The Optimus also is designed for complete washdown and can be cleaned quickly and safely. It comes complete with a multi-language, user-friendly and programmable touch screen including diagnostic software.
New products: Sulbana Inc. presents its new USDA-inspected pre-press vat with an integrated curd height measurement system, as well as its automatic conveyor belt cleaning attachment for its boosted
DairySpec FTNext Generation of Dairy Product Analysis
Engineered for dairy laboratories and dairy processing facilities that require highly reliable and accurate instrumentation for the analysis of a wide range of fluid dairy products.
• Fat, protein, lactose, total solids and many more components
• Powerful software integrates control, data collection, archiving, and reporting
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• Extensive remote diagnostic and network functionality
• Bentley Instruments, serving the Dairy Industry’s analytical needs for over 30 years
BactoCount IBCmA rapid test for total bacteria and somatic cell counts making it an ideal and unique solution for any processing plant or laboratory in the quality assessment of milk.
• Dual application in a single platform• Rapid results (1 minute for SCC, 11 minutes for
bacteria)• Instrument is pre-calibrated with a universal
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contamination before unloading• Improves end product quality and consistency• Fast return on investment
Another Choice, A Better Choice
When searching for the latest technology and design know how for process plant solutions, processors look to RELCO. Our range of those solutions has broadened since RELCO teamed up with Technopak Limited of New Zealand as The USA Distributor for their high speed automated Dry Powder Packaging Systems.
25kg bagging at 1 - 10 bags per minute Innovative and reliable hygienic seals Accurate weight control Pre and post bag fill gassing options Design flexibility to meet the needs of any plant USDA and 3A sanitary design Modular design Small footprint Backed by RELCO’s process, installation and service integrity
To keep up with the latest in process advancements, keep looking to RELCO.
P E R F O R M A N C E D E R I V E D F R O M
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For more information please visit www.bentleyinstruments.com
vat is fully automated and designed to separate whey from curd. The curd can be fi lled under whey level or dry, so that all the whey drains in the pre-press vat, the company says. The curd is then pre-pressed into a cheese mat, which can then be cut into different cheese formats and automatically placed into a variety of cheese molds.
The integrated curd height measure-ment system measures the height of the entire cheese mat to assure exact piece weight accuracy, according to the com-pany. The cheese then gets pressed further to obtain its fi nal shape and press grade.
The fully-automatic system offers an enhanced fl exibility to produce different recipes and formats, and it is built to the highest hygienic standards and is CIP-cleanable, the company says.
In addition, Sulbana is introducing an automatic conveyor belt cleaning system.
The Foamico boosted pressure foam cleaning technology is an all-in-one clean-ing system for the food industry. With one system, users are able to rinse with a pressure of 330/725 PSI, foam and sanitize
with up to three different chemicals. The automatic conveyor belt cleaning system allows the user to pressure-rinse, foam and sanitize conveyors with minimal labor.
The equipment, made of stainless steel, is fl exible and the product range includes Grundfos BlueFlux Booster Pumps, Main Stations, Satellites and Mobile Units. The equipment’s ad-vantages include its design for three chemicals and 80-foot coverage with one unit; reduction of cleaning time by 30 to 40 percent; and less energy and water use, according to the company.
Ultrafi ltration (UF) membranes for oil/fat separation to treat feed streams containing residual fat.
Synder’s nano-, ultra- and micro-fi ltration membranes have been used throughout the dairy industry for more than 20 years, according to the company, which has recently added three new PAN membranes to its UF line.
These membranes, PX (400kDa), PY (100kDa) and PZ (30kDa), specifi cally were developed for oil/fat separation and potentially can be used to fi lter feed streams carrying some residual fat. Oil removal is important when it comes to meeting discharge regula-tions in wastewater treatment as well as for making the permeate suitable for production or reuse, the company says.
Compared to other oil removal tech-
niques, ultrafi ltration is an effective alternative in terms of both cost and effi ciency, the company adds. Made with polyacrylonitrile, Synder’s PAN membranes serve as a more hydrophilic, lower-fouling alternative to Polyvinyli-dene difl uoride for oil/fat separation and wastewater treatment applications. In addition, these membranes are suitable for use in a variety of other applications, from oil removal in tailing ponds to enzyme purifi cation.
The PAN membranes are available in both fl at sheet and spiral-wound element confi gurations.
The company’s goals for the rest of the year include optimizing some of its most popular membranes for improved fl ux and separation performance.
For more information please visit www.tetrapakusa.com/profood-tech
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Tetra PakLausanne, Switzerland
Contact: Local sales representatives at www.tetrapak.com/contact, website:
www.tetrapak.comNew product: Tetra Pak Processing
Systems has introduced the Tetra Pak Pasteurizer D, a pasteurizer for a variety of products including milk, cream, ice cream mix and other low-acid liquid dairy products. The system’s capacity is 2,000 to 60,000 liters per hour, according to the company.
The pasteurizing system focuses on product safety, product savings, low operational running cost and en-vironmental savings, according to the company.
The pasteurizing system’s divert system ensures correct pasteurization. The temperature of the product is veri-fi ed both before and after the holding cell, and it only can continue out of
the pasteurizer if it has been heated to the correct temperature and held for the appropriate length of time in the holding cell. If this is not the case, a signal automatically is sent to the divert valve, and the product is diverted back to the balance tank for recirculation, the company says.
Another feature of the system is a pressure differential to ensure food safety. Booster pumps create a differen-tial pressure between the pasteurized and unpasteurized side of the unit. To further help enhance safety, the differential can be monitored by pres-sure transmitters. If the transmitters detect that the differential has not been maintained, the product automatically is diverted back to the balance tank for
New product: WITT-Gasetechnik GmbH & Co KG’s new Patbox, a data logger for pressure and temperature, is now commercially available.
The contact-free data logger is a mobile solution for measuring pressure and temperature rapidly and accurately in food processing packaging and other packaging production, according to the company.
The device can be use for some cheese and dairy applications. For example, if products are packed under a modifi ed atmosphere, such as sliced cheese, the Patbox is a suitable tool for testing and doing the setting at the packaging machines, the company says. These machines are working with a vacuum and then put a gas mixture into the packages; the Patbox can go through the packaging machine and check that the pressure inside of the machine or the packaging are correct, the company adds.
The compact instrument with OLED color display is easy to operate, the company says, as it does not have to be connected but instead registers pres-sure and temperature via integrated sensors. This allows the setting and monitoring of machines that work with vacuum, such as inert gas packaging or pressurized lines, the company adds.
Once initiated via the button or timer, the box registers its measure-ments at intervals of 100 milliseconds,
Tetra Pak Pasteurizer D
recirculation.Other features of the Tetra Pak
Pasteurizer D are automatic hiberna-tion, which helps minimize energy consumption during water circulation; target-based production that helps save time and reduce the risk of human er-ror; an integrated leakage test that lets operators pressurize the system before or after production runs to verify there is no drop in pressure in the plate heat exchanger or downstream, which other-wise could lead to contamination from the pasteurized to the unpasteurized side of production; a low-loss balance tank to help minimize product loss; and continuous pressure control that helps increase food safety.
There are better ways to cool your product. We’re here to help. Refrigeration systems can be complex and costly. Let us help you design or update your refrigeration system.
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640 lb. Cheese Box Stacker
Proven Reapplication TechnologyEliminates Safety/ Ergonomic IssuesBuilt to Last — Minimizes DowntimeIncreases Your Productivity (1.5 Boxes Per Minute)Designed Within Your Budget
Vision Leak DetectionAffordable Vision SystemMinimal Space RequirementsFind Problems Early – Minimize Rework – Improve QualityRobust & Designed for ReliabilityReduce Leakers to Customers
40 lb. Block Cheese Palletizing
Proven Technology Eliminates Safety/ Ergonomic IssuesBuilt to Last – Minimize DowntimeIncreases Your Productivity – 20 Blocks Per MinuteDesigned Within Your Budget
Cheese Packing LinesComplete Automated Cheese Packaging Lines Including Equipment & System Integration from the Brine or Tower to the Pallet – We Provide it All!Complete Line or Individual ComponentsAffordable SolutionsDesigned to Meet
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For more information please visit www.meadhunt.com/expertise/food
For more information please visit www.zepnick.com
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one second, 10 seconds or one minute. The logging runs until it is canceled by pressing a button, or until the memory is full or battery is empty. The internal fl ash chip records 600,000 entries; at 10 measurements per second, it is capable of precise progress monitoring for up to 16 hours as well as random sampling.
The Patbox is 3.55x1.97x0.80 inches in size and communicates pressure and temperature data via the Near Field Communication standard. This cordless near fi eld communication based on RFID helps ensure simpler data trans-mission — an advantage compared to USB in other systems, the company says. The measuring range extends from 10 to 2,000 mbar or -20 to 60 degrees Celsius. The data can be read via smartphone or tablet app for Android.
The 550 mAh battery can be charged wirelessly on a charging base.
be dedicated to inspect the 40-pound cheese block bag seal. The camera improves identification of slow cheese block bag “leakers” due to a poor seal quality, the company says.
Zepnick Solutions also recently upgraded its 640-pound Cheese Box Robotic Stacker design for improved reliability and operational simplicity. It automatically stages 640-pound boxes, helping to free operator time to attend to other production needs and permit them to move 640-pound boxes to storage on their schedule, the company says. CMN
Zepnick Solutions Inc.Green Bay, Wisconsin
Contact: Helen Stoffel, 920-393-1533; email: [email protected], web-site: www.zepnick.com
New products: Zepnick Solu-tions Inc. has introduced three new products, including its Process Engineering Capability, its Dual Camera 40-pound Cheese Block Vision Inspection System and its redesigned 640-pound Cheese Box Robotic Stacker.
New in 2016, Zepnick Solutions diversified and expanded its engi-neering offerings to include process engineering services. Its process engineering capabilities span from small, local systems to complete plant process systems, all designed to be compliant with sanitary and/or industrial standards, according to Zepnick.
The company says it has the skills, know-how and experience to design and manage users’ process systems through initial concept, design, instal-lation, start-up and final implemen-tation, and its process engineering resources are prepared to provide the deliverables needed to complete a given process project.
In 2016, Zepnick Solutions also upgraded its 40-pound Cheese Block Vision Inspection System to include a second inspection camera, which can
Robotic Stacker
US Foods acquires All American Foods ROSEMONT, Ill. — US Foods re-cently acquired All American Foods, a broadline distributor based in North Kingstown, Rhode Island, with annual sales of almost $60 million. Terms of the transaction were not disclosed.
All American Foods, established in 1988, offers more than 4,000 SKUs to nearly 1,000 customers throughout Rhode Island, Massachusetts and Con-necticut. US Foods says this acquisi-tion will further enhance its ability to serve customers in the Northeast re-gion. US Foods says it will continue to operate out of the 65,000-square-foot facility All American Foods operates from today.
“The growth All American Foods has experienced over the last three decades is proof that their business model and commitment to customer service is strong,” says John O’Carroll, North-east region president, US Foods. CMN
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Medal winners announced in LA dairy competition, to be displayed at county fair Sept. 1-24POMONA, Calif. — Gold, silver and bronze medal winners have been announced for the Los Angeles In-ternational Dairy Competition, which took place March 4 at the Los Angeles County Fairplex. The award winners will be on display during the LA County Fair Sept. 1-24.
The medal winners in each category include:BUTTER• Butter, Cultured
Gold: California Dairies Inc., CROPP Cooperative/Organic Valley (2), West Point Dairy-Nebraska• Butter, Flavored
Silver: California Dairies Inc.Bronze: California Dairies Inc.
• Butter, SaltedGold: Clover Sonoma, CROPP Coop-
erative/Organic Valley (2), Humboldt Creamery, Darigold Inc., Grassland Dairy Products, West Point Dairy-Utah
Silver: California Dairies Inc., Carr Valley Cheese Co. Inc. (2), Straus Family Creamery, West Point Dairy-Nebraska• Butter, Sweet (unsalted)
Gold: California Dairies Inc., Clover Sonoma, Humboldt Creamery, Dari-gold Inc., Grassland Dairy Products, Straus Family Creamery, West Point Dairy-Utah • Butter, Whipped
Gold: California Dairies Inc.• Other
Gold: California Dairies Inc. (2)CHEESE• Bandaged Cheddar, Aged
Bronze: P.A. Bowen Farmstead• Blue Veined
Silver: Carr Valley Cheese Co. Inc. (2)
Bronze: Great Hill Dairy Inc.• Blue Veined, Exterior Molding
Silver: P.A. Bowen Farmstead• Brick, Muenster
Silver: Arla Foods• Cheddar, Medium (3-6 months)
Gold: Joseph Farms Cheese• Cheddar, Aged (1-2 years)
• Vanilla Ice Cream, 10-percent Butterfat, Category II
Gold: Thrifty Ice CreamSOUR CREAM• Grade A Latin American/Hispanic Style Sour Cream (Crema)
Gold: V&V Supremo Foods (2)• Grade A Sour Cream
Gold: Straus Family CreamerySilver: Humboldt Creamery
YOGURT• Greek Style Flavored
Gold: Clover Sonoma, Straus Family Creamery
Silver: Clover Stornetta Farms• Greek Style Plain
Gold: Straus Family Creamery (2)Silver: Clover Stornetta Farms
• Pre-Stirred Flavored or Bulky Blended, Lowfat
Gold: Cacique Inc. (8)• Pre-Stirred Flavored or Bulky Blended, Whole Milk
Gold: Straus Family CreameryS i l v e r : S t r a u s F a m i l y
Creamery. CMN
USDA long-term outlook forecasts 2.2-percent rise in milk production annually through 2026WASHINGTON — U.S. milk pro-duction is expected to increase at a compound annual growth rate of 2.2 percent per year over the next 10 years, according to USDA’s recently released “Agricultural Projections to 2026” report.
The report notes that would mean U.S. milk production in 2026 would to-tal 259.7 billion pounds, up 47.3 billion pounds from last year’s record output.
USDA’s long-term agricultural projections presented in the report are a departmental consensus on a long-run scenario for the agricultural sector. Projections in the report were prepared during the October through December 2016 period, with the 2014 Farm Bill assumed to remain in effect through the projection period.
After a long downward trend, U.S. milk cow numbers reached a low point of 9.0 million head in 2004, the report notes. Since then, cow numbers have fl uctuated but trended slightly upward, reaching 9.3 million head in 2015.
Milk cow numbers are expected to increase to almost 9.5 million head by 2022 due to rising milk prices and rela-tively low feed prices, the report says. Gains in milk per cow will contribute to a slight reduction in milk cow numbers in the following years, declining to about 9.4 million head by 2026.
Through 2026, output per cow is projected to grow at an average annual rate of 1.9 percent, faster than the 1.4 percent annual growth rate from 2005 to 2015, the report says. Relatively low projected feed prices, advances in technology, genetic developments and increased economies of scale due
to consolidation drive this increased output, the report adds.
Domestic demand is projected to grow at a strong pace, with commercial use of dairy products rising faster than the growth in U.S. population over the next decade, the report notes.
Cheese demand is expected to increase due to greater consumption of prepared foods and increased away-from-home eating. Butter demand also is expected to grow, in part due to changing consumer perceptions about the health implications of consuming milkfat, the report says.
The decline in per capita consump-tion of fl uid milk products is expected to continue, the report adds.
Meanwhile, commercial exports of U.S. dairy products are projected to grow over the next 10 years, led by exports of products with high skim-solids content, such as nonfat dry milk and whey products, the report says. By 2026, dairy exports are expected to reach 4.9 percent of milk production on a milkfat milk-equivalent basis and 21.0 percent on a skim-solids milk-equivalent basis.
After a decline in prices from 2015 to 2016, nominal farm-level milk prices are expected to increase over the projection period, largely due to increases in demand, both domestic and international, the report says. Af-ter 2016, dairy product prices generally increase faster over the fi rst few years and grow more slowly in the second half of the projection period.
To view the report, visit www.ers.usda.gov/publications/pub-details/?pubid=82538. CMN
Grocery industry launches initiative to reduce consumer confusion on product date labelsWASHINGTON — In a new industry-wide effort to reduce consumer confu-sion about product date labels, grocery manufacturers and retailers have joined together to adopt standard wording on packaging about the quality and safety of products.
The action comes after USDA’s Food Safety and Inspection Service in Decem-ber 2016 issued updated information on food product labeling, including new guidance aimed at reducing food waste through encouraging food manufacturers and retailers that apply product dating to use a “Best if Used By” date label. (See “USDA revises guidance on date label-ing, encourages use of ‘Best if Used By’ date label” in the Dec. 16, 2016, issue of Cheese Market News.)
Currently, more than 10 different date labels on packages — such as “sell by,” “use by,” “expires on,” “best before,” “better if used by” or “best by” — can result in confused consumers discarding a safe or usable product after the date on the package.
The new voluntary initiative for com-mon phrasing led by the Food Marketing Institute (FMI) and the Grocery Manufac-turers Association (GMA) streamlines the myriad date labels on consumer products
packaging down to just two standard phrases. “Best if used by” describes prod-uct quality, where the product may not taste or perform as expected but is safe to use or consume. “Use by” applies to the few products that are highly perishable and/or have a food safety concern over time; these products should be consumed by the date listed on the package and disposed of after that date.
Retailers and manufacturers are en-couraged to immediately begin phasing in the common wording with widespread adoption urged by the summer of 2018. Broad industry adoption of this new vol-untary standard will occur over time so companies have fl exibility to make the changes in a way that ensures consistency across their product categories.
“Our product code dating initiative is the latest example of how retailers and manufacturers are stepping up to help consumers and to reduce food waste,” says Pamela G. Bailey, president and CEO, GMA.
“The shopper remains the most critical audience in our industry, and as the associations representing major food brands and retailers, we want to encourage a consistent vocabulary so that our customers clearly understand
they are purchasing products that are of the highest quality and safety possible,” adds Leslie G. Sarasin, president and CEO, FMI. “While we all need nourish-ment, both retailers and manufacturers also want consumers to have the best experience possible in their stores and consuming their products.”
Jack Jeffers, vice president of quality at Dean Foods Co., which led GMA’s work on this issue, says eliminating confusion for consumers by using common product date wording is a win-win because it means more products will be used instead of thrown away in error.
“It’s much better that these products stay in the kitchen — and out of landfi lls,” Jeffers says.
The rollout of the new initiative was praised by a range of companies and orga-nizations across the retail and food sector.
Michael Dykes, president and CEO of the International Dairy Foods As-sociation (IDFA), says IDFA commends industrywide efforts led by FMI and GMA to streamline and standardize the wording accompanying the date labels on packages.
Dykes says IDFA members strongly support efforts to reduce food waste.
While much food is wasted at the con-sumer level, dairy foods companies can play a leading role by educating consumers to better understand when a perishable food, such as milk, yogurt or cheese, should be thrown out or can still be consumed, he says.
IDFA will be working with the Na-tional Consumers League as it expands its consumer education program to reduce food waste.
“We know that not all dairy companies will be able to voluntarily change their date labels because several states require specifi c language for dairy products,” Dykes adds. “We are committed to working to resolve confl icting state laws that could prevent our milk and dairy companies from adopting standardized date labels.”
Frank Yiannas, vice president of food safety and health for Wal-Mart, notes re-search shows that the multitude of date labels that appear on foods today are a source of confusion for many consumers.
“As advocates for the customer, we’re delighted with this industry-wide, collaborative initiative that will provide consistency, simplify consum-ers’ lives, and reduce food waste in homes across America,” he says. CMN
Lawmakers introduce bill on ‘buy American’ provisions of the National School Lunch ActWASHINGTON — U.S. Reps. Doug LaMalfa, R-Calif., and John Garamendi. D-Calif., recently introduced a bill de-signed to bring more accountability and transparency to the “Buy American” pro-visions of the National School Lunch Act.
Under current law, school districts are required to use domestically-sourced products for school lunches wherever practical but may request a waiver from USDA if the cost of domestic sourcing is signifi cantly higher.
Unfortunately, these waiver requests do not always occur, LaMalfa and Ga-ramendi say. Their bill, the “American Food for American Schools” Act, would legally require school nutrition providers to seek a waiver in order to use foreign commodities and products. Addition-ally, waiver requests would have to be made available to the public to ensure accountability and provide U.S. farmers and food providers an opportunity to seek out school districts that need affordable American-grown food.
“Northern California produces some of the highest quality food in the world; unfortunately, school districts too often look elsewhere to provide students with foreign food that is not held to the same standards of safety and quality,” LaMalfa says. “The ‘Buy American’ provisions of the National School Lunch Act were cre-ated to ensure our children enjoy fresh, local produce instead of potentially less healthy alternatives from overseas. This bill increases transparency for schools who request a waiver to use foreign products in school lunches and helps to ensure our tax dollars are used to
buy American produce and to support American agriculture. I appreciate the work of my colleague, Mr. Garamendi, on this issue, and I hope we can continue to gather bipartisan support for buying American products and improving child nutrition.”
Garamendi says one of the best ways to ensure U.S. school-age children have local produce is to enforce the existing “Buy American” provisions of the Na-tional School Lunch Act.
“These provisions are designed to ensure taxpayer dollars support U.S. jobs and businesses, and they have the added benefi t of increasing the amount of American-grown food our children enjoy through the school lunch program.” Garamendi says. “We have seen too many instances of school districts, including some in my district, importing foreign food unnecessarily without the proper disclosure. That’s why I’ve written leg-islation that will increase transparency and strengthen enforcement of these important standards.”
Rob Larew, senior vice president of public policy and communications for the National Farmers Union praised the bill, noting school lunch laws were designed to ensure all school-age children have access to high quality, nutritious food products, like those grown and produced by U.S. farmers and ranchers.
“By improving transparency and enforcement of the ‘Buy American’ provisions, through the American Food for American Schools Act, we can bet-ter support both American agriculture and child nutrition,” Larew says. CMN
Director of Foodservice Programs The Wisconsin Milk Marketing Board (WMMB) is looking for a Director of Foodservice Programs.
The Opportunity: We are looking for a sales or marketing person with extensive foodservice skills to manage the WMMB foodservice programs to expand the distribution and usage of Wisconsin cheese. Reporting to the Senior Vice President-Channel Management, the successful candidate will develop plans and execute WMMB marketing programs for foodservice accounts. This position will also work closely with our Regional Marketing Managers (RMMs) in the planning and development of regional foodservice promotional programs and support activities on a national basis.
Our Requirements:management experience and/or extensive knowledge of the foodservice industry, operators and multi-unit accounts, as well as distribution, marketing and sales. Position requires professional, well-developed communication skills to effectively communicate
of groups, and to direct the work of staff. Formal culinary training and/or culinary experience strongly preferred. Computer skills with a working knowledge of Microsoft
This position will be located in Madison, Wisconsin.
WMMB is an equal opportunity employer. Further information on this position can be found on the corporate website
Please send resume to:
8418 Excelsior Drive
For more information please visit www.harrydavis.com
Due to our exceptional growth, we are seeking sel oti ate people to ll the ollowing key positions:
Quality Compliance Manager/SQF Practitioner
The Quality Compliance Manager is responsible for the development, implementation and maintenance of all Quality Programs.
Quali ed candidates ill possess achelors egree or e uivalent e perience or ing in a food manufacturing plant dditional Certi cations and Training in Q and CCP years of progressive e perience or ing ith Q re uirements perience ith Customers, rd Party and regulatory audits
R&D/QC Technician
The QC Technician is responsible for helping develop ne product concepts and improving e isting procedures and process formulations.
Quali ed candidates ill possess achelors egree, ssociate egree in a food science or related eld perience ith Customers, rd Party and regulatory audits eneral no ledge of process cheese or natural cheese manufacturing principles ould be preferred ell organi ed, ability to or independently as ell as part of a team igh commitment and self motivation
Operations Manager/Quality Assurance
The Q perations Manager ill be responsible for the daily operation of all productions lines.
Quali ed candidates ill possess achelors egree or e uivalent e perience or ing in a food manufacturing plant • The ability to troubleshoot & determine root cause analysis and corrective action • Con dence in o n capacity and udgment • bility to ma e decisions in a fast paced environment
www.welcomedairy.com/employment.html
For more information please visit www.ullmers-dairyequipment.com
Director, Technical Services The Wisconsin Milk Marketing Board (WMMB) is looking for a Director, Technical Services.
The Opportunity: We are looking for an individual to provide overall management of Technical Services activities that include support for Wisconsin dairy companies through the enhancement of technological capabilities, food safety program assistance and supply of critical technical and regulatory information to provide safe, high quality products for customers. Reporting to the Senior Vice President-Channel Management, the successful candidate will develop and implement annual plans, including resources, required for supporting the technology needs (product improvement, product development, manufacturing processes, and product quality and safety systems) of Wisconsin dairy companies.
Our Requirements:and/or work experience with a focus on technology and food safety improvements. A working knowledge of the Wisconsin and U.S. dairy industry with focus on the processing sector is necessary along with knowledge and application of dairy food safety systems and regulatory compliance. Position requires professional, well-developed communication skills to effectively communicate with key personnel of dairy companies and regulatory agencies and to deliver technical information via workshops and other industry meetings.
is required. Advanced degree such as an MBA and/or equivalent work experience directly related to cheese manufacturing technology, dairy processing and safety systems strongly preferred. Must be willing to travel frequently, up to 40% of time.
This position will be located in Madison, Wisconsin.
company-funded 401(k) plan.
WMMB is an equal opportunity employer. Further information on this position can be found on the corporate website
Please send resume to:
8418 Excelsior Drive
HELP WANTED 7• HELP WANTED 7•
For more information please visit www.wmmb.com
NEWS/BUSINESS
Glanbia to create new ‘Glanbia Ireland’ JVKILKENNY, Ireland — Glanbia plc and Glanbia Cooperative Society Ltd. have signed a non-binding memoran-dum of understanding for the sale of a 60-percent interest in Glanbia’s Dairy Ireland segment to Glanbia Co-op. Dairy Ireland currently is 100-percent owned by Glanbia plc and is comprised of two business units, Glanbia Consumer Foods Ireland and Glanbia Agribusiness.
With this transaction, Glanbia plc and Glanbia Co-op have agreed that they intend to form a new entity, “Glanbia Ireland,” which will encompass Glanbia Ingredients Ireland, Glanbia Consumer Foods Ireland and Glanbia Agribusiness as a strategic joint venture which will be 60-percent owned by Glanbia Co-op and 40-percent owned by Glanbia plc.
It is expected that binding legal agree-ments and the appropriate approvals relating to the proposed transaction will be completed by the parties by mid-2017.
“The creation of Glanbia Ireland makes strategic sense for the share-holders of both Glanbia Co-op and Glanbia plc. It brings together in a single structure the ownership, opera-tions and objectives of Glanbia’s Irish dairy and agri-business,” says Siobhan Talbot, group managing director, Glan-bia. “With 1.5 billion euros of annual
revenue and a 2.4 billion liter milk pool, it will be a large scale, effi cient business with a high quality supply chain and the strength and diversity to face the future with confi dence. Glanbia plc will continue to focus on its global nutrition strategy through the platforms of Glanbia Performance Nutrition (GPN), Glanbia Nutritionals (GN) and Strategic Joint Ventures for the benefi t of all shareholders.”
Dairy Ireland in 2016 delivered revenue of 616.2 million euros ($649.2 million) and accounted for about 10 percent of Glanbia’s wholly-owned earnings. One of its main businesses, Glanbia Consumer Foods Ireland, is a leading supplier of branded consumer dairy products to the Irish market as well as an exporter of long-life dairy products. The other main business, Glanbia Agribusiness, supplies inputs to the Irish agriculture sector and is the leading purchaser and processor of grain and the leading manufacturer of branded animal feed in Ireland. Dairy Ireland also has holdings in a number of associates involved in pri-mary manufacture and distribution of farm inputs. All of Dairy Ireland’s manufacturing operations are based in the Republic of Ireland. CMN
Glanbia plc announces two acquisitionsKILKENNY, Ireland — Glanbia plc recently announced it is investing ap-proximately 181 million euros ($195 million) to acquire two companies: Amazing Grass in the United States and Body & Fit in the Netherlands. Glanbia says both businesses have a strong strategic fi t with the Glanbia Performance Nutrition (GPN) division and will extend its reach to new consum-ers and channels.
On Jan. 6, Glanbia acquired Grass Advantage LLC (Amazing Grass), which has a portfolio of organic and non-GMO brands in the plant-based nutrition,
greens and super food categories. The brand portfolio offers plant-based or-ganic, GMO-free products to lifestyle consumers in the natural, online, food, drug and mass channels in North America.
On Feb. 3, Glanbia agreed to acquire Body & Fit, a leading direct-to-consumer online branded business focused on performance nutrition. Body & Fit’s consumer base is largely in Germany and the BeNeLux region within Europe. The transaction is subject to Dutch competi-tion clearance and is expected to close in the fi rst half of 2017. CMN
NDB scholarship applications being acceptedROSEMONT, Ill. — Applications are being accepted for college scholar-ships that are awarded through the National Dairy Promotion and Re-search Board (NDB). NDB funds, in part, Dairy Management Inc., which manages the national dairy checkoff program.
Eleven scholarships worth $2,500 each will be awarded. Additionally, the NDB awards a $3,500 James H. Loper Jr. Memorial Scholarship to an outstanding scholarship recipient.
Students in their sophomore through senior year majoring in the following fi elds are eligible: commu-nications/public relations, journalism, marketing, business, economics, nu-trition, food science and agriculture education.
Scholarships are awarded based on
academic achievement, an interest in a career in a dairy-related discipline and demonstrated leadership, initiative and integrity. Candidates must com-plete an application form, submit an offi cial transcript of all college courses and write a short statement describing their career aspirations, dairy-related activities and work experiences.
Applications can be down-loaded at www.dairy.org/about-dmi/scholarship-program or by sending an email to Nate Jans-sen at [email protected]
Completed applications should be submitted to the National Dairy Board c/o Nate Janssen, Dairy Management Inc., 10255 W. Hig-gins Road, Suite 900, Rosemont, IL 60018-5616. They must be postmarked no later than April 21, 2017. CMN
National Sales Manager – Dairy Ingredients
Founded in 1929, Valley Queen Cheese Factory, Inc. is the leading dairy processor in South Dakota. Valley Queen Cheese Factory, Inc. has an opening for an experienced National Sales Manager – Dairy Ingredients.
• Responsible for shaping a sales and marketing strategy for whey and butterfat products• Key leadership role in a privately-held, well-respected cheese company with a reputation for world-class, quality products• Candidates must have experience selling into top-tier end users in the dairy ingredient space• Experience with product pricing decisions, margin analysis and risk management tools is preferred• Significant travel and face-to-face customer meetings is required • We offer a full benefits package Please send cover letter, resume and salary requirements to:
Valley Queen Cheese Factory, Inc. P.O. Box 351 • Milbank, SD 57252 Colleen Gluth • 605.432.9629 Email: [email protected]
For more information please visit www.vqcheese.com
For more information please visit www.cheesemarketnews.com
NEWS/BUSINESS
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Bipartisan U.S. House bill aims to clarify, expand liability protections for food donationsWASHINGTON — U.S. Reps. Marcia L. Fudge, D-Ohio, Dan Newhouse, R-Wash., Chellie Pingree, D-Maine, and James P. McGovern, D-Mass., recently introduced H.R. 952, The Food Dona-tion Act of 2017. The bill clarifi es and enhances coverage under The Bill Em-erson Good Samaritan Food Donation Act (Emerson Act) that promotes food donation by protecting food donors and food recovery organizations.
“Food insecurity is an urgent problem in our nation, but there are businesses and organizations trying to help,” Fudge says. “The Food Donation Act supports them by increasing liability protections and creat-ing new ways to donate while eliminating food waste. This bill goes a long way in helping to feed families in need.”
Among other provisions, the bill would:
• Improve federal oversight of current liability protections for food donation under the Bill Emerson Good Samaritan Food Donation Act;
• Expand liability protections to non-profi t retailers;
• Expand liability protections to in-
clude restaurants, retailers and farmers that donate food directly to individuals (currently, protections only cover their donations to non-profi ts);
• Expand liability protections to past-date foods that meet safety and labeling standards; and
• Expand liability protections to mis-labeled food if the mislabeling doesn’t affect food safety.
Newhouse notes the Food Donation Act will provide clarity and protections to farmers, retailers and non-profi ts seeking in good faith to assist the hungry.
“These important reforms will re-duce waste of safe and perfectly good food that could be used to help people,”
he says.“This legislation takes common-
sense and overdue steps to address food insecurity,” adds Pingree. “By easing liability fears, businesses will be able to donate more food that is safe and perfectly good to eat.”
McGovern, ranking member of the House Agriculture Nutrition Subcom-mittee, says the bipartisan effort will update and strengthen the Emerson Good Samaritan Act.
“I look forward to working with my colleagues on the agriculture committee to make further progress on reducing food waste during consideration of the 2018 Farm Bill,” he adds. CMN
Vetter, former USTR chief ag negotiator, urges companies to get seats at the U.S. trade tableDANA POINT, Calif. — In her keynote address last month to attendees of the International Sweetener Colloquium, Ambassador Darci Vetter, former chief agricultural negotiator for the U.S. Trade Representative, urged food and beverage companies that use sugar and sweeten-ers in their products and sugar providers to demand a seat at the table on trade negotiations in the new administration.
The annual event, co-sponsored by the International Dairy Foods Associa-tion (IDFA) and the Sweetener Users Association (SUA), drew more than 500 people from 10 countries to Dana Point, California.
“Communicate clearly to your govern-ment leaders your desire to help shape strong outcomes but also that you have an expectation that you will be part of an iterative process to shape those outcomes from the get-go,” Vetter said. “Let them know you have data to share that can help them both precisely defi ne the problem and craft a solution and that you’d like to be on the team to do it.”
Vetter urged attendees to use this time of transition in the U.S. govern-ment to chart a course before the administration is ready to act. She encouraged them to reach out to inter-national trading partners to reinforce trading commitments and continue to position their companies as members of the global economy. Noting that the sweetener industry would have been minimally affected by a success-ful Trans-Pacifi c Partnership (TPP) agreement, she said U.S. producers of protein-rich foods, including dairy, will be at a disadvantage as other countries covered by TPP begin to consume more protein and countries such as Australia and New Zealand could fi ll the void.
Vetter also discussed the North Amer-ican Free Trade Agreement (NAFTA) and the several different outcomes that re-negotiation, modernization or tweaking would have on the sweetener industry. She named a variety of areas that need improvement, including commitments to science-based decision-making and transparency, labor and environmental issues, intellectual property protec-tions and the digital economy. CMN
NEWS/BUSINESS40 CHEESE MARKET NEWS® — March 31, 2017
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FDA releases updated design of Nutrition Facts label; IDFA requests extension for complianceWASHINGTON — FDA recently an-nounced it has updated the Nutrition Facts label on packaged foods and beverages with a fresh design to make it easier for consumers to make informed food choices.
FDA says manufacturers will need to use the new label by July 26, 2018, and small businesses will have an additional year to comply.
“During this transition time, you will see the current or the new label on products,” FDA says.
The Daily Values for nutrients have been updated based on new scientifi c evidence, FDA says. Daily Values are the amount of nutrients to consume or not to exceed each day and are used to calculate
the percent Daily Value. Daily Values gener-ally are based on a 2,000 calorie daily diet.
In addition, the nutrients that are required or permitted on the label have been updated, FDA says. Added sugars is now required on the label, as well as vitamin D and potassium. Vitamins A and C no longer are required because defi ciencies of these vitamins are rare today, FDA says.
The release of the updated label fol-lows fi nal rules on the new requirements issued by FDA in May 2016. (See “FDA announces updated design, serving size requirements for Nutrition Facts label” in the May 20, 2016, issue of Cheese Market News.)
The International Dairy Foods Asso-
ciation (IDFA) last year opposed FDA’s revision to include added sugars on the new label. Another specifi c issue raised by IDFA was that dried and concentrated dairy ingredients, such as whey, nonfat dry milk or milk protein concentrates, and lactose, which is a naturally occurring sugar in milk, should not be included in the added sugars defi nition because they are not added for sweetening purposes.
In the fi nal rule, FDA updated the defi nition of added sugars so that dairy ingredients with lactose as the primary ingredient are excluded from the defi ni-tion; however, lactose, in its pure form, when used as an ingredient added to foods or dairy products will be counted as an added sugar, IDFA notes. (See “Industry
praises FDA update to Nutrition Facts panel rules, design” in the May 27, 2016, issue of Cheese Market News.)
IDFA and 16 other food and beverage organizations this month asked the secre-tary of Health and Human Services to give companies until May 2021 to comply with the new Nutrition Facts label regulations. In a letter to Secretary Thomas Price and Stephen Ostroff, M.D., acting FDA commissioner, the organizations say the additional time would allow companies to coordinate labeling updates, provide consumers with clear information to help them make healthy choices and avoid wasteful spending on duplicate relabeling schemes that would be required during the next four years.
“The current compliance deadline does not suffi ciently account for the time,
resources and complexity involved in label changes
of this magnitude.”
FOOD AND BEVERAGE STAKEHOLDERS
“The current compliance deadline does not suffi ciently account for the time, resources and complexity involved in label changes of this magnitude,” the organizations say in the letter. “While a two-year compliance time line may have been suffi cient for the original nutrition facts panel rules issued in the 1990s, the food and beverage world is much more complicated today. According to Nielsen data, 400,000 new products have been introduced since the early 1990s, which substantially affects the ability of manufacturers to change labels within the same time frame allotted more than 20 years ago.”
Two other issues have compounded the complex situation, the groups add. First, FDA has yet to issue fi nal guidance on how to defi ne and calculate dietary fi ber and added sugar, which must be listed in the new label format. Second, USDA is mandated by law to issue the GMO disclosure rule by July 29, 2018, three days after the compliance deadline for Nutrition Facts updates.
“This means that only three days after over 715,000 covered food and beverage products are required to be in compliance with FDA’s NFL rules, industry must again begin the expensive and time-consuming process to redesign labels and related ma-terials and relabel their products to come into compliance with the biotechnology disclosure rule,” the organizations say.
In closing, the organizations say extending the compliance date to May 2021 would be the most cost-effective approach to achieve compli-ance for all labels and to ease the regulatory burden on the economy. CMN
