Volume 32
Scan this code
for breaking
news and the
latest markets!
INSIDE
Guest column: ‘An
interview with Jim Sartori.’
For details, see page 4.
Hilmar in planning for
administrative building.
For details, see page 8.
Restaurant Performance
Index rises to highest
level in nearly six years.
For details, see page 11.
Dairy Research Institute
highlights 2011 findings
that help support role
of dairy in health.
For details, see page 15.
February 3, 2012
Number 2
Packaging, fresh, natural add
healthy image to dairy products
By Rena Archwamety
MADISON, Wis. — Marketing toward nutrition, health
and natural ingredients is
becoming increasingly visible
in grocery aisles. Cereals that
claim to help lower cholesterol,
heart-healthy mixed nuts and
yogurt products with probiotics
for good digestion are a few
of the many products looking
to catch the health-conscious
consumer’s attention.
“It’s a very noisy environment. Companies have tried to
identify specific attributes they
think might be most important
to consumers and most differentiating to themselves,” says
Brian Wansink, John Dyson Professor of Consumer Behavior at
Bel Brands USA to construct
new plant in Brookings, S.D.
CHICAGO — Bel Brands USA, headquartered here, this week announced plans to build a new 170,000-square-foot manufacturing facility
in Brookings, S.D., to produce its Mini Babybel cheese.
“The robust South Dakota dairy industry and its hard-working Midwestern values make Brookings an ideal location for our new plant,”
says Lance Chambers, president and CEO, Bel Brands USA. “Bel Brands
has experienced significant growth over the past few years, and this
new plant is essential to expanding our production capacity to meet
the growing demand for our Mini Babybel cheeses.”
Bel Brands manufactures and markets The Laughing Cow cheese
wedges and Mini Babybel as well as Boursin, Merkts, Kaukauna and
other natural cheese spreads. The U.S. subsidiary of Paris-based Fromageries Bel currently has two other production facilities in the United
States, located in Leitchfield, Ky., and Little Chute, Wis.
Chambers notes that Bel Brands USA has more than doubled its size
over the last four years, with three of the company’s key brands — Mini
Babybel, The Laughing Cow and Boursin — fueling much of the growth.
The company will invest approximately $100 million to build its new
manufacturing plant on a 48-acre parcel of land along 32nd Avenue
near the I-29 corridor in Brookings, S.D. Plant construction is planned
in two phases. Bel Brands USA will break ground on the first phase
this summer and expects to hire around 200 employees when the first
phase becomes completely operational by 2014.
Phase 1 will have a production capacity of approximately 22 million pounds.
The second phase of the plant, which is contingent on anticipated
increased market demands, is expected to be built in 2016-2017 and
will bring another 200 jobs to the area.
“I am thrilled to welcome Bel Brands to South Dakota,” says state
Gov. Dennis Daugaard. “The impact of this project goes beyond the
Turn to BEL BRANDS, page 16
Cornell University and author of
the books Marketing Nutrition
and Mindless Eating: Why We
Eat More Than We Think.
Many people appear to be
tuned-in to these messages. According to the Hartman Group
research and consulting firm,
health and wellness is top-ofmind for consumers, with 92
percent saying that healthy
eating is important.
The time is now for the dairy
industry to share dairy’s health
benefits with consumers, according to Carol Blindauer,
senior vice president of health
and wellness at the Innovation Center for U.S. Dairy, an
organization managed by Dairy
Management Inc. (DMI) on
behalf of dairy farmers to grow
sales for dairy.
“Interest in health and wellness is growing. This is a great
opportunity for the dairy industry to take advantage of dairy’s
inherent benefits,” Blindauer
says. “There’s a lot of buzz on
health, wellness and nutrition
in other categories. We need
to make sure dairy products
do the same.”
s"EYONDCALCIUM
Consumers long have perceived milk and dairy products
as a good source of calcium,
but their understanding of the
other health benefits of dairy is
not as strong. Blindauer cites
an internal study from 2009 that
asked 1,000 U.S. adults age 18
and over to list nutrients that
can be found in dairy products
such as cheese, milk or yogurt.
More than 60 percent were
aware of the calcium content in
dairy products, but less than 20
percent knew that milk, cheese
and yogurt are good sources of
protein. The number of those
who were aware of other nutrients in dairy was even lower.
“Consumers understand
dairy is an important source
of calcium, and calcium helps
bone health,” says Gregory
Miller, president of the Dairy
Research Institute, DMI’s
partner in providing technical
research. “Now we have to help
them understand it’s so much
more.”
The dairy industry needs to
continue to own and advertise
the benefits of calcium, but
also make consumers aware of
dairy’s other nutrients, Blindauer says.
“There is a growing consumer interest in getting more
nutrients per calorie, and that
milk has nine essential nutrients is new news to most consumers,” she says. “A lot of other
products have to fortify; we have
many of these naturally.”
When the Innovation Center for U.S. Dairy talks about
leading with health messages
in nutrition, Blindauer says the
two main areas of focus that
have received most interest
from industry members are the
protein found in dairy products
and emphasizing “fresh and
natural.”
She notes 54 percent of
consumers are trying to add
more protein to their diets,
according to the NPD Group’s
Dieting Monitor Service. But
while people are eating more
protein, most of that increase
currently is not coming from
dairy.
“There’s an opportunity to
make people aware of protein
in dairy foods, and how it can
meet their needs,” she says,
adding that this message can
appeal to both the aging baby
boomer population looking to
slow muscle loss as they age
and athletes looking to build
and recover muscle. “It’s a
great story for milk, cheese and
yogurt to continue to re-frame.”
A few examples already exist in the marketplace where
companies are starting to call
out the protein content of
dairy products, some on the
Turn to NUTRITION, page 14
Total U.S. cheese production
climbs 1.7 percent in 2011
CBO releases
long-term budget,
economic outlook
WASHINGTON — Total U.S. cheese production in December,
excluding cottage cheese, was 929.5 million pounds, a 2.4-percent
increase over December 2010’s 908.0 million pounds, according
to preliminary data released Wednesday by USDA’s National Agricultural Statistics Service (NASS). (All figures are rounded.
Please see CMN’s Dairy Production chart on page 12.)
December 2011 cheese production was up 0.9 percent, on an
average daily basis, from the 891.8 million pounds produced in
November 2011, according to the report.
The preliminary numbers from NASS put 2011 U.S. cheese
production at 10.61 billion pounds, an increase of 1.7 percent
compared to 2010 total cheese production. USDA will release
revised data later this year.
In December, Italian-type production topped 400 million pounds, up
WASHINGTON — Early
this week, the Congressional Budget Office (CBO)
released “The Budget and
Economic Outlook: Fiscal
Years 2012 to 2022,” projecting a $1.1 trillion budget
deficit for fiscal year 2012
if current laws remain unchanged.
CBO prepares the baseline projections each January, and they span the next
Turn to NASS, page 12
Turn to CBO, page 12
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
2
CHEESE MARKET NEWS® — February 3, 2012
MARKET INDICATORS
Chicago Mercantile Exchange
CHEESE FUTURES for the week ended February 2, 2012
Cash prices for the week ended February 3, 2012
Tuesday
Jan. 31
$1.4950
NC
$1.4950
NC
$1.4900
-1/2
$1.4875
-1/4
$1.4950
+3/4
Cheese 40-lb. block
Price
$1.5100
Change
NC
$1.5100
NC
$1.4925
-1 3/4
$1.4850
-3/4
$1.4850
NC
Cheese Barrels
Price
Change
Wednesday Thursday
Feb. 1
Feb. 2
(Listings for each day by month, settling price and open interest)
Monday
Jan. 30
Friday
Feb. 3
Weekly average (Jan. 30-Feb. 3): Barrels: $1.4925(+.0055); 40-lb. Blocks: $1.4965(-.0095).
Weekly ave. one year ago (Jan. 31-Feb. 4, 2011): Barrels: $1.7410; 40-lb. Blocks: $1.7785.
Extra Grade NDM
Price
Change
$1.4800
NC
$1.3600
-12
$1.3500
-1
$1.3375
-1 1/4
$1.2975
-4
Grade A NDM
Price
Change
$1.3800
-7
$1.3800
NC
$1.3700
-1
$1.3575
-1 1/4
$1.3575
NC
Fri., Jan. 27
JAN12
FEB12
MAR12
APR12
MAY12
JUN12
JUL12
AUG12
SEP12
OCT12
NOV12
DEC12
$1.5050
-4 1/2
$1.4925
-1/4
$1.4950
-1
$1.5050
NC
$1.4925
NC
Weekly average (Jan. 30-Feb. 3): Grade AA: $1.4980(-.0600).
Class II Cream (Major Northeast Cities): $1.7138(-.0242)–$1.8696(-.0580).
Sign up for our daily fax or e-mail service for just $104 a year. Call us at 608-288-9090.
Weekly Cold Storage Holdings
Butter
Cheese
On hand
Monday
Week
Change
6,632
134,244
+771
-859
+5,121
-735
+339
-1
Last Year
Pounds
Change
4,438
127,232
CLASS III PRICE
(Dollars per hundredweight, 3.5% butterfat test)
YEAR JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
13.39
13.56
19.32
10.78
14.50
13.48
17.05
12.20
14.18
17.03
9.31
14.28
17.00
11.11
15.09
18.00
10.44
12.78
19.40
10.93
16.09
16.76
10.78
12.92
16.87
10.83
17.60
18.18
9.84
13.38
16.52
11.29
20.17
20.25
9.97
13.62
19.11
STAFF
Susan Quarne,
(PH 608/831-6002; FAX 608/831-1004)
e-mail: squarne@cheesemarketnews.com
Kate Sander,
(PH 509/962-4026; FAX 509/962-4027)
e-mail: ksander@cheesemarketnews.com
Alyssa Sowerwine,
(PH 608/288-9090; FAX 608/288-9093)
e-mail: asowerwine@cheesemarketnews.com
Rena Archwamety,
(PH 608/288-9090; FAX 608/288-9093)
e-mail: rena@cheesemarketnews.com
Aaron Martin,
(PH 608/288-9090; FAX 608/288-9093)
e-mail: amartin@cheesemarketnews.com
10.92
21.38
18.24
9.97
13.74
21.39
11.06
19.83
17.32
11.20
15.18
21.67
12.29
20.07
16.28
12.11
16.26
19.07
12.84
19.22
15.51
14.08
15.44
19.07
13.47
20.60
15.28
14.98
13.83
18.77
SUBSCRIPTION INFORMATION
POSTMASTER:
Send address changes to Cheese Market News®, Subscriber
Services, P. O. Box 628254, Middleton, WI 53562; Form
3579 requested; or call direct at 608/831-6002.
REGULAR CONTRIBUTORS
John Umhoefer, Downes-O'Neill LLC, International Dairy
Foods Association, National Milk Producers Federation
SUBSCRIPTIONS & BUSINESS STAFF
Subscription/advertising rates available upon request
Contact: Susan Quarne - Publisher
P.O. Box 628254, Middleton, WI 53562
#"!
D*
12.32
18.70
17.06
12.82
16.94
18.03
Subscriptions:
1,106
1,131
1,200
924
734
542
399
378
347
294
239
264
1.612
1.559
1.585
1.630
1.670
1.702
1.735
1.750
1.751
1.740
1.731
1.725
58/7,558
1,106
1,137
1,197
927
721
544
402
380
348
296
242
267
94/7,567
Wed., Feb. 1
Thurs., Feb. 2
1.612 1,106
1.544 1,133
1.570 1,229
960
1.617
726
1.650
548
1.680
404
1.735
382
1.745
349
1.751
296
1.740
248
1.731
273
1.725
1.612 1,106
1.545 1,133
1.551 1,242
959
1.615
727
1.668
547
1.694
407
1.735
386
1.745
354
1.750
296
1.745
265
1.725
287
1.726
121/7,709
182/7,654
DRY WHEY FUTURES for the week ended February 2, 2012
(Listings for each day by month, settling price and open interest)
Fri., Jan. 27
JAN12
FEB12
MAR12
APR12
MAY12
JUN12
JUL12
AUG12
SEP12
OCT12
NOV12
DEC12
69.33
70.50
65.50
58.00
53.88
52.00
48.50
48.50
48.00
48.00
47.50
47.50
437
425
449
326
276
231
149
171
163
127
118
116
Mon., Jan. 30
69.25
70.00
64.75
57.70
53.83
52.00
48.50
48.50
48.00
48.00
47.50
47.50
437
426
454
320
277
231
150
170
161
127
118
117
46/2,988
Tues., Jan. 31
69.25
69.75
64.50
56.95
53.83
51.93
48.75
48.53
48.25
48.00
47.50
47.50
438
425
458
318
277
231
152
170
162
127
118
117
70/2,993
Wed., Feb. 1
69.40
69.00
62.75
55.00
51.00
51.00
48.78
48.60
48.33
48.00
47.50
47.50
430
463
495
354
276
232
144
155
159
128
119
118
250/3,073
Thurs., Feb. 2
69.40
65.00
58.75
51.00
47.00
47.00
45.00
46.05
46.25
46.05
46.50
46.00
430
474
481
354
275
226
147
158
154
129
111
110
265/3,049
Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.
+2,194
+7,012
(These data, which includes government stocks and is 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.)
2006
2007
2008
2009
2010
2011
2012
1.612
1.560
1.595
1.648
1.680
1.710
1.733
1.750
1.749
1.740
1.731
1.725
Tues., Jan. 31
Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.
Total Contracts Traded/
Open Interest
148/2,988
Jan. 30, 2012
Change since Jan. 1
Pounds
Percent
1,106
1,131
1,199
910
732
538
399
378
347
294
239
264
Total Contracts Traded/
35/7,537
Open Interest
Weekly average (Jan. 30-Feb. 3): Extra Grade: $1.3650(-.1150); Grade A: $1.3690(-.0810).
Grade AA Butter
Price
Change
1.612
1.562
1.600
1.650
1.685
1.700
1.733
1.750
1.749
1.740
1.731
1.725
Mon., Jan. 30
Cheddar Cheese and Dairy Product Prices
For the week ended:
Cheese 40-lb. Blocks:
Average price1
Minn./Wis.
Other states
U.S.
Sales volume2
Minn./Wis.
Other states
U.S.
Cheese 500-lb. Barrels:
Average price1
Minn./Wis.
Other states
U.S.
Adj. price to 38% moisture
Minn./Wis.
Other states
U.S.
Sales volume2
Minn./Wis.
Other states
U.S.
Moisture content
Minn./Wis.
Other states
U.S.
Butter:
Average price1 U.S.
Sales volume2 U.S.
Nonfat Dry Milk:
Average price1 U.S.
Sales volume2 U.S.
Dry Whey:
Average price1 U.S.
Sales volume2 U.S.
1/28/12
1/21/12
1/14/12
1/7/12
$1.6780
$1.5757
$1.5832
$1.6945
$1.5824
$1.5899
$1.6813
*$1.5695
*$1.5784
$1.6939
*$1.5670
*$1.5754
803,333
10,193,068
10,996,401
710,143
9,861,423
10,571,566
889,814
10,217,117
11,106,931
745,928
*10,531,401
*11,277,329
$1.6490
$1.6582
$1.6533
$1.6930
$1.6772
$1.6844
$1.6912
*$1.6796
*$1.6851
$1.6835
*$1.6754
*$1.6797
$1.5798
$1.5778
$1.5788
$1.6148
$1.5975
$1.6053
$1.6179
*$1.6017
*$1.6093
$1.6055
*$1.5965
*$1.6014
5,371,597
4,759,024
10,130,621
3,889,985
4,670,857
8,560,842
4,911,558
*5,500,583
*10,412,141
5,452,366
*4,688,963
*10,141,329
35.28%
34.84%
35.07%
35.00%
34.91%
34.95%
35.19%
34.99%
35.08%
34.99%
*34.94%
*34.97%
$1.5897
3,885,001
$1.5923
6,386,835
$1.5828
6,927,814
$1.6015
3,670,407
$1.3936
22,583,767
$1.3654
27,125,986
$1.4149
*18,358,075
$1.4164
12,637,027
$.6753
11,154,013
$.7113
7,194,549
$.7021
7,986,805
$.6791
6,707,828
/Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers.
Reported in pounds. More information is available by calling NASS at 202-690-2424.
*
WEBSITE: www.cheesemarketnews.com
DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
February 3, 2012 — CHEESE MARKET NEWS®
NEWS/BUSINESS
MARKET INDICATORS
Intelligrated breaks ground on expansion
-!3/./HIO— Intelligrated recently
held a groundbreaking ceremony to kick
off its new office construction project.
The material handling solutions provider
will relocate its administrative personnel
into the new building to accommodate
a planned expansion in engineering,
customer service and research and development staffing and testing facilities.
The construction project will accommo-
date 450 associates and is scheduled for
completion in October this year.
The expansion is funded by an incentive
package from the state of Ohio and the city
of Mason to support local job growth. The
package, valued at approximately $15 million, includes a combination of Intelligrated’s existing job creation tax credit, state
and local government loans, property tax
abatement and a state of Ohio grant. CMN
California Minimum Prices
Released Feb. 1, 2012
Butterfat
Equivalent
SNF
$ 1.6613/lb. $ 1.1913/lb. $ 16.18/cwt.
$ 1.6613/lb. $ 0.9673/lb. $ 14.23/cwt.
Class 4a
Class 4b
International Dairy Markets
Butter: 82 percent butterfat $4,225-$4,600(-25);
99 percent butterfat $4,750-$5,175.
Skim Milk Powder: 1.25 percent butterfat $2,950-$3,125.
Whole Milk Powder: 26 percent butterfat $3,625-$3,800.
Whey Powder: Nonhygroscopic $1,275-$1,600(+100).
Oceania
Butter: 82 percent butterfat $3,700-$4,100(-100).
Cheddar Cheese: 39 percent maximum moisture $3,775-$4,300(-200).
Skim Milk Powder: 1.25 percent butterfat $3,275(+25)-$3,500.
Whole Milk Powder: 26 percent butterfat $3,500-$3,700.
* Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert
to price per pound: divide price by 2,204.6 pounds.
CME FUTURES for the week ended February 2, 2012
January 2012
December 2011
$ 17.05/cwt.
$ 11.44/cwt.
$ 18.77/cwt.
$ 13.12/cwt.
$ 16.56/cwt.
$ 10.93/cwt.
$ 16.87/cwt.
$ 11.16/cwt.
$ 17.67/cwt.
$ 1.7248/lb.
$ 18.08/cwt.
$ 1.7513/lb.
$
$
$
$
$
1.7178/lb.
1.2141/lb.
2.7326/lb.
0.5032/lb.
0.00080/1,000 scc
$
$
$
$
$
1.7443/lb.
1.2398/lb.
3.3404/lb.
0.4683/lb.
0.00090/1,000 scc
$
$
$
$
1.5900/lb.
1.3942/lb.
1.6097/lb.
0.6876/lb.
$
$
$
$
1.6119/lb.
1.4201/lb.
1.8070/lb.
0.6538/lb.
Dry Products*
February 3, 2012
NONFAT DRY MILK
Central & East:
low/medium heat $1.3500-$1.4500(-5);
mostly $1.3800(-2)-$1.4350(-1 1/2).
high heat $1.4850(-1/2)-$1.5450.
West:
low/medium heat $1.2800(-2)-$1.4100(-3 1/4);
mostly $1.3350(-1 1/2)-$1.3750(-3 1/2).
high heat $1.4000(-1)-$1.5100.
Calif. manufacturing plants: extra grade/grade A weighted ave. $1.3779(+.0442)
based on 15,187,647 lbs. Sales to CCC: 0 lbs.
WHOLE MILK POWDER (National):
$1.6800-$1.7800.
EDIBLE LACTOSE
(FOB)Central and West: $.7900-$.9950; mostly $.8200-$.9000.
DRY WHEY
Central:
West:
(FOB) Northeast:
nonhygroscopic $.6900(-1/2)-$.7625;
mostly $.6900(-1/2)-$.7200(-1/2).
nonhygroscopic $.5300(-15)-$.7550;
mostly $.6500(-4 1/2)-$.7300(-1).
extra grade/grade A $.7000(-4)-$.7700.
ANIMAL FEED (Central): Whey spray milk replacer $.5200-$.6925.
WHEY PROTEIN CONCENTRATE (34 percent): $1.5000-$1.7200;
mostly $1.5100-$1.5450.
DRY BUTTERMILK
(FOB)Central & East: $1.2700(+1)-$1.3650(-2 1/2).
(FOB) West:
$1.2300(-1)-$1.3700; mostly $1.2800(-2)-$1.3500(-1).
CASEIN:
Rennet $4.6000-$4.9000; Acid $4.8200(-13)-$5.1000.
*Source: USDA’s Dairy Market News
February 3, 2012
Western and Eastern Europe
Class & Component Prices
Class III:
Price
Skim Price
Class IV:
Price
Skim Price
Class II:
Price
Butterfat Price
Component Prices:
Butterfat Price
Nonfat Solids Price
Protein Price
Other Solids Price
Somatic Cell Adjustment Rate
Product Price Averages:
Butter
Nonfat Dry Milk
Cheese
Dry Whey
3
Class III Milk#*
JAN12
FEB12
MAR12
APR12
MAY12
JUN12
JUL12
AUG12
SEP12
OCT12
NOV12
DEC12
JAN13
FEB13
MAR13
APR13
MAY13
JUN13
JUL13
Fri., Jan. 27
Mon., Jan. 30
Tues., Jan. 31
17.10
16.64
16.72
16.79
16.86
17.00
17.14
17.25
17.24
17.10
17.10
17.05
16.90
16.50
16.48
16.40
16.40
16.40
16.40
17.10
16.68
16.70
16.63
16.68
16.96
17.10
17.20
17.26
17.10
17.03
16.98
16.90
16.50
16.48
16.40
16.40
16.40
16.40
17.09
16.52
16.56
16.50
16.57
16.83
17.12
17.15
17.20
17.09
16.96
16.98
16.81
16.45
16.48
16.40
16.40
16.40
16.40
4,309
5,366
5,495
3,274
2,931
2,482
1,817
1,856
1,748
1,482
1,401
1,387
107
39
31
18
12
10
4
Total Contracts Traded/
Open Interest 931/33,772
4,312
5,451
5,798
3,301
2,948
2,511
1,861
1,866
1,777
1,499
1,406
1,400
115
39
31
18
12
10
4
1,113/34,362
4,317
5,426
5,894
3,318
2,962
2,526
1,879
1,886
1,792
1,530
1,426
1,455
115
39
31
18
12
10
4
Wed., Feb. 1
17.10
16.35
16.25
16.18
16.43
16.66
16.96
17.08
17.15
17.06
16.93
16.95
16.80
16.45
16.46
16.40
16.40
16.40
16.40
4,320
5,410
5,937
3,426
2,997
2,541
1,926
1,922
1,865
1,570
1,479
1,484
115
43
33
18
12
10
4
1,765/35,115
1,122/34,643
Thurs., Feb. 2
17.09
16.15
15.82
15.89
16.37
16.66
16.95
17.05
17.09
17.01
16.80
16.80
16.75
16.50
16.46
16.40
16.40
16.40
16.40
4,329
5,478
5,857
3,533
3,028
2,579
1,947
1,936
1,876
1,601
1,495
1,495
117
46
33
18
12
10
4
1,810/35,397
Class IV Milk*
Fri., Jan. 27
JAN12
FEB12
MAR12
APR12
MAY12
JUN12
JUL12
AUG12
SEP12
OCT12
16.65
16.34
16.35
16.52
16.60
16.68
16.85
16.94
16.95
16.95
327
333
320
256
224
193
56
53
49
52
Mon., Jan. 30
16.65
16.30
16.35
16.52
16.60
16.68
16.85
16.94
16.95
16.95
327
333
320
256
224
193
56
53
49
52
Total Contracts Traded/
0/1,973
Open Interest
0/1,973
Fri., Jan. 27
Mon., Jan. 30
Tues., Jan. 31
327
333
320
256
224
193
56
53
49
52
16.65
16.30
16.35
16.52
16.60
16.68
16.85
16.94
16.95
16.95
Wed., Feb. 1
327
333
320
256
224
193
56
53
49
52
16.65
16.04
16.25
16.40
16.40
16.65
16.83
16.94
16.95
16.95
Thurs., Feb. 2
16.65
16.04
16.20
16.40
16.40
16.65
16.83
16.94
16.95
16.95
0/1,973
0/1,973
327
333
320
256
224
193
56
53
49
52
0/1,973
Cash-Settled NDM*
JAN12
FEB12
MAR12
APR12
MAY12
JUN12
JUL12
AUG12
139.75
136.50
136.25
135.50
135.75
137.50
138.00
138.00
126
181
141
125
109
93
50
37
139.75
136.50
136.25
135.50
135.75
137.50
138.00
138.00
Total Contracts Traded/
Open Interest
17/938
126
181
141
125
109
93
50
37
Tues., Jan. 31
Wed., Feb. 1
139.75
136.50
136.25
135.50
135.75
137.50
138.00
138.00
139.75
135.75
135.00
134.50
134.50
136.50
137.50
138.00
0/938
126
181
141
125
109
93
50
37
126
181
143
139
118
94
50
46
Thurs., Feb. 2
139.75
135.75
135.00
134.50
134.50
137.00
138.00
138.00
124/979
0/938
126
217
147
143
118
111
52
46
26/1,043
Cash-Settled Butter*
Fri., Jan. 27
JAN12
FEB12
MAR12
APR12
MAY12
JUN12
JUL12
AUG12
SEP12
OCT12
NOV12
158.00
152.75
157.00
159.25
159.75
160.03
162.00
164.00
166.50
168.00
169.00
626
663
777
511
369
356
267
298
265
236
203
Total Contracts Traded/
Open Interest
258/4,789
Mon., Jan. 30
158.20
151.50
156.25
158.00
158.75
159.75
161.50
163.50
166.00
167.00
168.00
626
661
779
513
387
371
277
308
285
252
219
200/4,911
Tues., Jan. 31
Wed., Feb. 1
158.20
151.50
156.25
158.00
158.75
160.00
161.50
163.65
166.00
167.00
168.50
158.20
150.75
155.00
158.25
158.75
160.00
162.00
164.00
166.00
167.00
168.50
626
662
776
524
390
371
277
308
285
252
219
45/4,923
626
656
776
527
384
379
284
321
287
252
224
130/4,949
Thurs., Feb. 2
158.20
148.50
153.50
157.50
159.00
160.00
163.00
164.75
166.50
167.00
168.50
626
648
778
532
400
394
291
327
291
252
234
88/5,006
Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.
#The total contracts traded for Class III milk includes electronically-traded contract volumes.
*Total Contracts Traded/Open Interest reflect an additional month not included in this chart.
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.
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
4
CHEESE MARKET NEWS® — February 3, 2012
WCMA UPDATE
Perspective:
WCMA
John Umhoefer is executive
director of the Wisconsin Cheese
Makers Association. He contributes
this column monthly for Cheese
Market News®.
An interview with Jim Sartori
Jim Sartori describes humility as
a core value of his family’s cheese
business, Sartori Company, based in
Plymouth, Wis. But remaining humble
is getting tough: SarVecchio Parmesan
earned Best of Show honors at the 2009
U.S. Championship Cheese Contest,
then First Runner Up in 2011, and the
company’s Limited Edition Cognac BellaVitano recently took third overall in
the 2011 World Cheese Awards.
More than 100 awards and escalating
sales for Sartori’s retail cheeses are the
result of a quiet, humble company with
an aggressive mission statement: “We
want to make the best cheese in the
world. It’s that simple,” Sartori explains.
Jim recently discussed with WCMA
his company’s transition into artisanal
cheese and, in 2007, retail sales. It’s
a story that embodies changes seen
in Wisconsin’s cheese industry — a
quality cheesemaker challenging itself
to expand into value-added products,
and address branding and marketing
head-on to grow and thrive.
“The catalyst for us was the acquisition of Antigo Cheese,” Sartori says.
Sartori purchased the Antigo, Wis.,
plant in 2006, gaining skilled cheesemakers and a functional artisan cheese
facility. “We knew the plant well — they
always made great cheese. And the steps
they had taken in the retail market
were our first opportunity to move in
that direction,” Sartori says.
Antigo rounded out the company’s
production capability needs, Sartori
says, and joined the company’s flagship
facility in Plymouth, Wis., and the Linden, Wis., blue cheese factory purchased
in 2005. Along with Antigo, Sartori also
purchased the hard Italian cheese factory in Blackfoot, Idaho, in 2006.
“Now we have the capability and
capacity to produce premium quality
cheese for foodservice accounts across
the country,” explains Sartori.
Jim Sartori emphasizes (and emphasizes again) family, and the value of
developing and executing ideas within
the company.
“When we’re working on new ideas,
we bring to the table our culinary specialists and chefs, our master cheesemakers, food scientists, marketers and
the leadership team,” Sartori says. “We
have a very collaborative environment
with ideas coming in from every member
of the team.”
The company doesn’t look to consultants for ideas or execution.
“We’ve definitely staffed up,” Sartori
says. “We have team members located
all across the country, and we’ve really
boosted our marketing team. We invest
a lot of time and resources in training
our team members and providing them
growth opportunities.”
In 2011, Sartori united its Parmesan,
Romano, Asiago, Fontina, Gorgonzola
and new originals BellaVitano and MontAmore under a new logo crest and
impressive packaging. The marketing
team developed the look of the distinctive retail cheese line.
“The new labels really have differentiated our product in the cheese case
and gave us a sales pop,” Sartori says.
And while retail sales are strong,
sales of Parmesan, Romano, Asiago
and other cheeses for foodservice —
Sartori’s long-term business — “are
still our bread and butter,” Sartori says.
He predicts, however, that the retail,
branded cheeses will out-sell their
established foodservice and natural
cheese ingredient markets within
three years.
Foodservice was the market when
Jim’s grandfather, Paolo Sartori,
founded S&R Cheese with Lou Rossini
in 1939 in Plymouth. The Italian cheese
business grew under the leadership of
Joe Sartori, Jim’s father. Jim admits
that despite the company’s success, to
many, Sartori is a new company, a new
face in the supermarket.
“We are truly an artisan company,
focusing on making great cheese,”
Sartori says. “We’re hand-making these
cheeses, applying surface treatments by
hand and curing our cheeses.”
And Sartori is seeing the buzz, the
consumer excitement, that artisan
cheeses develop.
“You should see the e-mails we
receive and the comments on our
Facebook page,” he says. “One woman
wrote that she is driving 400 kilometers,
from Canada into Michigan, to buy BellaVitano each month. We have people
thanking our in-store samplers for making our cheeses. It’s fun, it’s exciting.”
Cheese competition honors add to
the buzz, Sartori says. “We look at these
gold medals, these wins, as affirmation
from experts and a very real source of
pride for our team members here. It’s
a thrill and an honor to have won over
100 awards in just the past few years.
“Frankly,” Sartori says, “I’ve been
surprised by the success we’ve had
with these cheeses. We’ve definitely
underestimated the volume of product
we’ve needed.”
Most cheeses in the retail line are
aged from six months to two years, he
noted, and all are cured and then handpackaged at a state-of-the-art facility
built in Plymouth in 2008.
Jim Sartori sees his company’s success to date as “the tip of the iceberg. We
have a robust pipeline of new products
to complement what we have. We have
some extremely creative folks here,
and we encourage our cheesemakers to
spend time playing and experimenting.
I think the culture is a key component
to our success — creativity and collaboration,” he says.
The Cognac-steeped BellaVitano
that placed 3rd in the world at the 2011
World Cheese Awards is an example of a
new Limited Edition line, Sartori says.
The company has rolled out three lines
at three price levels: Classic, Reserve
and Limited Edition.
“We’re not trying to create snobby
cheeses,” Sartori says. “We want cheeses
that appeal to every generation — kids
and adults. One of our goals is to get
great cheese on every plate — and
help the category grow to its potential.”
Sartori says the cheese, more than
marketing, has earned Sartori shelf
space. “We’re telling people — buyers,
consumers — ‘just try the cheese.’ It all
starts with having great product. Once
they try the cheese, the rest comes
naturally.”
A national rollout of successful
cheeses is a point of pride for Sartori, but
he quickly deflects the compliment. “It’s
like your own family. You never say ‘I’m
proud of how I raised my kids,’ you say
‘I’m really proud of my children.’ I think
we gave our cheesemakers the space
to create, and our sales team the tools
and support to sell it in. And I encourage all of our team members to spend
a portion of their time experimenting,
and thinking up new ideas.”
And as company leader, Sartori says,
“My job is to let our people know they’re
on a firm foundation. Let them know
we’re in it for the long haul.”
Look closely at the family crest on
the Sartori retail label. The four points
on the crown represent four generations
of the Sartori family. Jim’s son Bert is
coming back to the business and his
daughter Maria is completing graduate
school. He insists his children earn a
graduate degree and work outside the
company before deciding to come back.
And when they come back,
Jim says, “I make sure they don’t
work directly for me.” C M N
The views expressed by CMN’s
guest columnists are their own
opinions and do not necessarily reflect those of Cheese Market News®.
NEWS/BUSINESS
Start-up cheese shop and café launches Internet funding campaign to raise $100,000
RIVER FALLS, Wis. — WeatherVane
Creamery, a start-up specialty retail
shop and café in downtown River Falls,
Wis., recently launched an Internet
campaign to raise $100,000 by Feb. 23.
Facing the challenges of low capital
and low collateral, owner Sarah Kowal
says she decided to take financing her
dream store into her own hands. With
the help of friends and consulting experts, she produced a five-minute video
explaining why people around the world
should donate between $1 and $10,000 to
help launch WeatherVane Creamery. The
video is posted on the online funding platform IndieGoGo at www.indiegogo.com/
WeatherVane-Creamery-Rocks-This-Town.
In the video, Kowal and friends show
off River Falls and its appeal to those
who call it home. Her fundraising site offers visitors the chance to contribute to
the opening of WeatherVane Creamery
no matter where they live.
“What started out as an idea to open a
coffee shop has evolved and expanded to
become a celebration of all things I missed
during my 10 years away from my home
state,” Kowal says. “WeatherVane Creamery will be a Wisconsin-only specialty shop
and café featuring farmstead, artisan and
specialty cheeses, as well as organic, small
batch churned scooped ice cream, gourmet
sandwiches and other unique items. It will
celebrate all things Wisconsin.”
Kowal says part of WeatherVane
Creamery’s mission is to provide the
community with a local business that
is “smart and quirky.” She describes the
shop as an “iconic Wisconsin destination store that successfully combines
and appeals to traditional sensibilities
with a hip and modern feel.”
If successful, Kowal says she aims to
open WeatherVane Creamery on April 1,
just in time for National Grilled Cheese
Day on April 12.
For more information, contact
Kowal at 715-256-7050.
CMN
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
February 3, 2012 — CHEESE MARKET NEWS®
5
NEWS/BUSINESS
Dairy industry joins other organizations in comments to FDA on approaches to sodium reduction
WASHINGTON — The International
Dairy Foods Association (IDFA), Leprino Foods Co. and the Institute of
Food Technologists (IFT) were among
several groups that recently submitted
comments to FDA on approaches to
reducing sodium consumption in the
U.S. population.
FDA and the Food Safety and Inspection Service have been gathering
data and comments regarding dietary
intake of sodium and practices by
industry to reduce sodium in foods.
The agencies are considering ways
to promote “gradual, achievable and
sustainable reduction of sodium intake
over time.”
In its comments, IDFA notes that
cheese is a nutrient-dense food that
provides only 7.8 percent of the sodium
in the U.S. food supply.
IDFA reinforces the nutrient-rich
role of cheese, highlighting the significant levels of calcium, phosphorus,
protein and vitamin A that it provides
to the American diet.
“Since salt and sodium serve so
many functional purposes in cheese, it
can be difficult to successfully reduce
the levels of sodium in cheeses,” IDFA
says. “However, the cheese industry has
undertaken significant work, both by
individual companies and as a coalition
of the entire industry, to identify and
implement approaches to lower sodium
in both natural and processed cheeses.”
IDFA adds that because not all reductions reach the level of 25 percent
or more currently required for products
to use the “sodium reduced” nutrient
content claim, IDFA believes these
regulations should be changed to allow more products to carry this claim,
as products with smaller reductions
might gain better acceptance from
consumers.
“Reductions at lower levels, such
as 10 percent less sodium, would add
up across the total diet and could have
a significant impact on the overall
sodium content of the American diet,”
IDFA says.
In its comments, Leprino Foods
Co. notes that the company is focused
on creating healthful products for
consumers and understands the importance of sodium reduction within
the American diet.
“We are proud of the role that Mozzarella cheese plays in the American
diet, particularly within the National
School Lunch Program, and are in-
terested in contributing to efforts to
improve the health of our consumers,”
Leprino Foods says.
The company notes that according to industry and internal research,
sodium reduction beyond certain
limits leads to declining consumer acceptance of cheeses, so while sodium
reduction can be achieved in cheese, it
must be done at levels that do not cause
deterioration in consumer acceptance
and purchase behaviors.
“Given the outcome of this research,
we believe that sodium reduction must
be completed in gradual steps to allow the American palate to adjust,”
Leprino Foods says. “It also must be
achieved without compromising food
safety or the consumption of nutrientdense foods that are key to providing
nutrients that are deficient in the
American diet.
“While we and other food manufacturers have made progress in
the development of reduced-sodium
products, further research and development will continue to evolve,” the
company adds. “Therefore, voluntary
sodium reduction programs will allow
manufacturers to complete meaningful
research and development to create
quality products with sustainable
reduced-sodium levels.”
Leprino Foods also notes that a
severe reduction in sodium levels is
likely to result in consumers adjusting
their eating habits away from those
foods that have been significantly
reformulated.
IFT in its comments notes that
there is an ongoing need to build on
the nation’s understanding of what
is feasible and safe for establishing
voluntary sodium reductions in key
food categories.
IFT says that while focusing on
sodium reduction, food scientists and
technologists must be supported to
pursue comprehensive ways to improve
nutrient-dense foods and beverages at
affordable prices.
In addition, any monitoring programs and evaluation processes must
integrate the expertise and experience
of food scientists and food technologists, while also strengthening the ability of sodium-reduction data, IFT adds.
“Evidence suggests that gradual,
step-wise reductions in our food supply
will have the most success on shortand long-term consumer acceptance
of lower-sodium foods,” IFT says. CMN
FDA takes action against N.Y. cheese manufacturer with history of Listeria contamination
WOODHAVEN, N.Y. — The FDA
has asked a federal court to prevent
a New York cheese manufacturer
from operating because of a history
of unsanitary conditions and producing cheese in a facility contaminated with Listeria monocytogenes
bacteria.
According to a request for a permanent injunction filed by the U.S.
Department of Justice, Mexicali
Cheese Corp., Woodhaven, N.Y., and
two of its officers, Edinson Vergara
and Claudia Marin, produced cheese
under persistent unsanitary conditions that contributed to widespread
Listeria monocytogenes contamina-
tion in the facility.
In addition, the FDA complaint,
filed Jan. 30 in U.S. District Court for
the Eastern District of New York, says
that the New York State Department
of Agriculture & Markets Division
of Milk Control and Dairy Services
found similar unsanitary conditions
in addition to product contamination.
“FDA filed this complaint to protect the health of consumers,” says
Dara Corrigan, associate commissioner for regulatory affairs, FDA.
“Working closely with New York’s
Department of Agriculture and
Markets, we took this step to ensure
that consumers do not eat potentially
Governors wager Greek yogurt, cheesecake,
bagels, clam chowder in Super Bowl bet
INDIANAPOLIS — The stakes are already high in Super Bowl XLVI on Feb.
3, but New York Gov. Andrew Coumo
has raised the ante by including 46
cases of Greek yogurt in a wager that
the New York Giants will defeat the New
England Patriots.
Coumo and Massachusetts Gov. Deval Patrick have agreed to wager foods
produced in their home states on the
outcome of the Super Bowl. If Coumo
loses the bet, he will send 46 cases of
Greek yogurt, 46 dozen frozen bagels
and 46 cheesecakes to Massachusetts.
If Patrick loses the bet, he will send
46 pies, clam chowder and 46 cases of
locally-produced potato chips to New
York.
A news release announcing the wager
referred to Greek yogurt as one of New
York’s “newest and hottest exports.”
“I look forward to congratulating the
Giants on winning their fourth Super
Bowl title and seeing Gov. Patrick’s
generous wager offerings go to a food
bank here in New York,” says Coumo.
The dairy industry was also represented in a Super Bowl wager last year
between Wisconsin Gov. Scott Walker
and Pennsylvania Gov. Tom Corbett.
Walker wagered a block of cheese, a
3-pound chocolate football, mustard,
wine, beer and bratwurst on a Green Bay
Packers victory. For his part, Corbett
wagered coffee, honey, maple syrup,
wine, vodka and Heinz ketchup. CMN
dangerous foods from this company.”
Mexicali Cheese makes and distributes a variety of soft Mexican
cheeses to grocery stores and supermarkets in New York, New Jersey
and Connecticut. Mexicali Cheese’s
products include queso fresco (fresh
cheese), queso Oaxaca (Oaxacan
cheese) and queso para fried (cheese
for frying).
If granted by the court, the injunction would stop the company
and its officers from manufacturing
and distributing food until they
can bring their operations into
full compliance with the Federal
Food, Drug and Cosmetic Act and
FDA food safety regulations. CMN
CUTTING EQUIPMENT
DEDICATED TO THE CHEESE
& DAIRY INDUSTRIES FOR
OVER FOUR DECADES!
Johnson Industries offers one, two and three-way
cutting machines to meet all of your various
reduction needs. Our systems cut blocks into
random or exact weight sizes for retail,
foodservice and delis. Or, we can reduce
blocks into cubes for shredding, grinding
and melting for industrial use. Wheels, loaves
and horns can also be cut using our cutting systems.
UÊTwo-Hand Safety Feature
UÊAdjustable Cutting Wires
UÊElectric, Hydraulic or
Pneumatic Powered
UÊAll Stainless Steel
Construction
UÊEasy to Operate and Clean
UÊMaintenance Friendly
SERVICE U INNOVATION U DEDICATION
Johnson Industries
International Inc.
©
6391 Lake Road, Windsor, WI 53598
*\Ê­Èän®Ên{ȇ{{™™ÊUÊ8\Ê­Èän®Ên{ȇǣ™x
EMAIL: info@johnsonindint.com
WEB: www.johnsonindint.com
Your Global Cheese Making and Processing Equipment Resource
For more information please visit www.johnsonindint.com
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
6
CHEESE MARKET NEWS® — February 3, 2012
NEWS/BUSINESS
Consumers advised to discard raw milk from Family Cow after campylobacteriosis outbreak
CHAMBERSBURG, Pa. — A Pennsylvania raw milk provider has been
linked to an outbreak of campylobacteriosis in two states.
The Maryland Department of
Health and Mental Hygiene (DHMH)
Wednesday said its laboratories have
confirmed the presence of Campylobacter jejuni in two unopened raw milk
samples that were purchased from The
Family Cow dairy in Chambersburg,
Pa. To date, DHMH says there are 23
confirmed outbreak-related campylobacteriosis cases — four in Maryland
and 19 in Pennsylvania — all of whom
consumed raw milk from The Family
Cow farm.
The Pennsylvania Department of
Health and the Maryland DHMH last
week issued advisories for consumers
to discard any product purchased from
the farm since Jan. 1 after six campylobacteriosis cases were confirmed in
people who had consumed raw milk
from The Family Cow. The advisories
continue, and the dairy has voluntarily
suspended sales of its raw milk.
Onset of illness usually occurs in
two to five days after ingesting the
bacteria, and Campylobacter is one of
the most common causes of gastroenteritis, which can include diarrhea and
vomiting. Patients often do not require
specific medical treatment unless they
Saputo issues warning on milk in Canada
MONTREAL — Saputo Inc. and the
Canadian Food Inspection Agency (CFIA)
recently warned the public not to consume
Neilson Trutaste 2-percent Micofiltered
Partly Skimmed Milk sold in 4-liter bags
with a best-before date of Feb. 12, 2012,
because it may contain a cleaning solution.
The affected product contains the
UPC 066800 00404 4 and best-before
code 1590 FE12 H7. No other codes
are affected.
The product was distributed in On-
tario and in Aylmer, Quebec. There has
been one reported reaction associated
with the consumption of this product.
CFIA says milk containing this
cleaning solution may not look or smell
spoiled. Consumption of this product
may cause symptoms such as nausea,
upset stomach or vomiting.
Saputo Inc. is voluntarily recalling the affected product from the
marketplace, and CFIA is monitoring
the effectiveness of the recall. CMN
become severely dehydrated or the
infection spreads from the intestines.
The packaged raw milk is sold under
The Family Cow label in plastic gallon,
half gallon, quart and pint containers
and labeled as “raw milk.” The Family
Cow sells directly to consumers in an
on-farm retail store and at drop-off
locations and retail stores in Bucks,
Cumberland, Dauphin, Delaware,
Franklin, Lebanon, Montgomery,
Philadelphia and York counties in
Pennsylvania.
Raw milk sales are legal in Pennsylvania. Maryland state law prohibits
the sale of unpasteurized milk.
Earlier this week The Family Cow
announced on its website that pathogen tests on bottling samples it sent to
QC Laboratories in Southampton, Pa.,
came back 100 percent pathogen-free.
However, the dairy said it was still
waiting for the tests and evaluation
of the Pennsylvania departments of
health and agriculture.
The Family Cow today sent an update to its customers confirming the
Maryland DHMH findings, reiterating
that customers should discard any of
its raw milk with a January “best by”
date and offering a full refund for the
discarded milk.
“If you are a family or person that
was made ill by the bad milk and have
not contacted us yet, please do,” says
owner Edwin Shank. “Our whole family and farm team is praying fervently
for your speedy recovery.”
CMN
CMAB plans Super Bowl XLVI commercial
SAN FRANCISCO — The third installment of the California Milk Advisory
Board’s (CMAB) “Make Us Part of Your
Family” advertising campaign will air
during Super Bowl XLVI on Feb. 5.
The first two installments of the
campaign feature California cows, and
the products they represent, as trusted
members of the family — giving advice
and fashion tips.
“‘Make Us Part of Your Family’
combines the fun of our previous ad-
vertising with the families at the core
of California’s dairy business. Ninetynine percent of California dairy farms
are family owned, and California dairy
products are a trusted, important part
of family meals,” says Michael Freeman,
vice president of advertising, CMAB.
“This campaign gives us a chance to
highlight both in an entertaining way.”
In the upcoming ad, a California cow
will attempt to win the Super Bowl MVP
trophy, says CMAB.
CMN
PEOPLE
Obituary
Daniel Rackley
-53+/'%% /KLA — Daniel F.
Rackley, a former director of the Milk
Program for the State of Oklahoma and
board chairman of the National Conference on Intestate Milk Shipments, died
Jan. 29. He was 65.
Born in Wilmington, N.C., Rackley
was raised in Cyril, Okla., and graduated from Cyril High School in 1964. He
studied at Oklahoma State University,
graduating in 1970, and later attended
a master’s program there.
In 2001, Rackley retired as director
of the Milk Program for the State of
Oklahoma, and worked as director of
regulatory affairs for Dean Foods until the
time of his death. Rackley also served for
many years as the chairman of the board
for the National Conference on Interstate
Milk Shipments (NCIMS). In that capacity, he worked with state governments, the
FDA and industry to establish laws and
guidelines for milk production.
He is survived by his wife Vicki, son
Andy, daughter Jennifer (Jeff) Phillips;
mother-in-law Iva Cable, aunt Lois
Camp and six grandchildren.
A memorial service will be held at
10:30 a.m. Feb. 8 at the First United
Methodist Church of Muskogee. CMN
Comings and goings … comings and goings
For more information please visit www.cheesemarketnews.com
$AIRY&OOD53!)NC, Blue Mounds,
Wis., has announced that *UDD"ATTERman, CPA, CMA, has been appointed
vice president of administration by
Daniel R. Culligan, president, Dairyfood USA. Batterman joined the firm
in September 2008 as controller. He
previously served as the assistant
vice president of accounting for The
Wisconsin Cheeseman for seven years.
Batterman has also served as a director
of human resources, plant manager, CPA
consultant, and technical and community college business division instructor.
He earned a master’s degree in business administration at the University
of Wisconsin-Madison. Batterman is a
member of the Institute of Management
Accountants, a volunteer controller of
the North/Eastside Senior Coalition in
Madison, Wis., a Volunteer Treasurer
for the Sun Prairie Youth Hockey Association and was a fighter pilot captain
for the United States Air Force. CMN
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
February 3, 2012 — CHEESE MARKET NEWS®
7
For more information please visit www.rathgibson.com
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
8
CHEESE MARKET NEWS® — February 3, 2012
EVENTS
Senate Ag Committee chair announces farm bill hearing schedule for February and March
WASHINGTON — Sen. Debbie Stabenow, D-Mich., chair of the Senate
Agriculture Committee, this week
announced the committee’s farm bill
hearing schedule for February and
March, noting the committee will continue examining farm bill principles and
evaluating policy solutions to develop a
2012 Farm Bill.
The hearing dates and the topics to
be discussed are as follows:
s7EDNESDAY&EB4HISHEARING
will evaluate policies that make investments in jobs and opportunities for
farmers and rural businesses through
new markets, entrepreneurship, regional strategies and energy innovation.
s7EDNESDAY&EB4HISHEARING
will explore the Conservation title’s
investment in America — the nation’s
fundamental resources of water, soils
and other natural resource infrastructure — through policies that help
farmers maintain soil health, keep water clean and available, food abundant
and safe, and wildlife in tact to protect
principles of farming.
s7EDNESDAY-ARCH4HISHEARING
will explore innovative opportunities in
agriculture through policies that assist
the development of local markets for
farmers.
s7EDNESDAY-ARCH4HISHEARing will evaluate the need for and cost
effectiveness of risk management tools
available to farmers who face increas-
ingly volatile crop prices, input costs
and the threat of natural disasters, as
well as how the federal government
can provide appropriate risk management tools while making the best use
of limited resources.
Witnesses, times and other hearing
details will be announced. The hearings
are available for viewing on the committee website at http://ag.senate.gov. CMN
WSCI event targets business improvement
WISCONSIN DELLS, Wis. — The
Wisconsin Specialty Cheese Institute
(WSCI) will host a meeting on business
improvement and succession planning
here at the Chula Vista Resort at 9:30
a.m. Feb. 17.
Attendees will learn how to build
sales using consumer insights in a
presentation by Margaret Welke, director of MRD, Wisconsin Milk Marketing
Board (WMMB), and Skip Selle, vice
president of consumer & shopper marketing, Symphony IRI. The presentation
will illustrate how Symphony IRI’s
new ShopperSights Analysis identifies
and quantifies high-value consumers,
providing insights on everything from
household items to which media outlets
they use. It also will identify the top
retail chains and most effective marketing vehicles.
Another presentation will offer entrepreneurs insight on how to plan for
transfer of ownership, including preparing a timetable, valuing your business,
attracting buyers and maintaining confidentiality while taking your business
to market. Michael Schwantes and Bob
Wolter, Creative Business Services, and
Cathy Durham, Capital Valuation Group,
will present the information.
The meeting also will include updates and resources from the Wisconsin
Cheese Makers Association; Wisconsin
Department of Agriculture, Trade and
Consumer Protection; Dairy Business
Innovation Center and WMMB.
There is no charge to attend. To
RSVP, contact Kathy Brown, WSCI, at
kathy@planningoptionsince.com, or
866-740-2180. To learn more, visit www.
wisspecialcheese.org.
CMN
Hilmar in planning
for administrative
building project
For more information please visit www.adpi.org
(),-!2#ALIF— Hilmar Cheese Co. is
planning to build a new administration
building at its corporate headquarters
here. Hilmar still is in the permit
process, so no time frame has been
established, but the company is hoping
to do groundbreaking for the project
later this spring, according to Denise
Skidmore, director of public relations,
Hilmar Cheese.
Construction has not yet started on
the proposed administration building,
and the new administration building
will provide more room for existing
staff. Skidmore says the company will be
adding jobs in a second phase but says
details on plans for that phase will not
be available until the company’s current
expansion is underway.
Hilmar also has announced it
currently is accepting applications
for hourly production, salaried and
maintenance staff at its Dalhart,
Texas, facility. For more information,
visit www.hilmarcheese.com. CMN
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
February 3, 2012 — CHEESE MARKET NEWS®
9
NEWS/BUSINESS
CWT assists with 13.8 million pounds of
butter, cheese exports for January-June
DPA donation
ARLINGTON, Va. —Cooperatives
Working Together (CWT) has accepted
17 requests for export assistance from
Bongards, Dairy Farmers of America,
Darigold, Land O’Lakes, Upstate Niagara subsidiary O-At-Ka and United
Dairymen of Arizona to sell a total of
1,288 metric tons (2.84 million pounds)
of Cheddar, Monterey Jack and Gouda
cheese and 4,969 metric tons (10.95
million pounds) of butter to customers in Asia, Europe, the Middle East
and North Africa. The product will be
delivered January through June 2012.
After reviewing several market fundamentals, CWT determined that it should
begin assisting member cooperatives in
making sales of butter overseas. CWT’s
strategic plan, approved by the CWT
Committee last year, called for funds to
be budgeted in 2012 for that purpose.
So far in 2012, CWT has assisted
member cooperatives in making export
sales of Cheddar, Monterey Jack and
Gouda totaling 13.2 million pounds
and butter totaling just less than 11.0
million pounds to 12 countries on four
continents.
CWT will pay export bonuses to
the bidders when delivery of the
product is verified by the submission
of the required documentation. CMN
Photo courtesy of Harlen Persinger
TAYLOR, Wis. — The Dairy Pricing
Association (DPA), a cooperative of
milk producers based in Taylor, Wis.,
recently donated 2,000 pounds of Cheddar to Second Harvest Foodbank of
Southern Wisconsin during a ceremony
held at Meister Dairy, Muscoda, Wis.,
on Jan. 26.
This marks the third donation of dairy
products by DPA to a Feeding America
member since August 2011.
DPA is a collection of dairy producers
whose mission is to establish a minimum
price that the dairy industry receives for
its production, while at the same time
maintaining a level of milk production
to meet the needs of the consumer.
The donation to Second Harvest
included fifty 40-pound blocks of
Cheddar. Volunteers are splitting the
blocks of cheese into 2-pound, familysize portions that will be distributed
through a network of partner agencies
to thousands of individuals, families,
children and seniors who struggle
with hunger.
Pictured, from left, are: Gary Ramthun, Second Harvest truck driver; Robin
Berg, DPA president; Jim Scheuerman,
food resource manager, Second Harvest; Tom Olson, DPA vice president;
Vicky (Meister) Thingvold, co-owner
of Meister Cheese; and Scott Meister,
co-owner of Meister Cheese. CMN
Appointment Announcement
Robert Coallier, Chief Executive Officer
Agropur’s Chairman, Serge Riendeau, is pleased to announce the appointment of
Mr. Robert Coallier to the position of Chief Executive Officer. Mr. Coallier will
officially be starting in his new role on February 27th, taking over on current CEO
Mr. Pierre Claprood’s retirement.
Robert Coallier holds a bachelor’s degree from
McGill University as well as a MBA from Concordia
University. With close to 30 years of management
expertise in various sectors, including consumer
products and retail, Mr. Coallier has also been active
on many Boards of Directors for different businesses.
For the last two years, he acted as a guest member on
Agropur’s Board of Directors and its audit committee.
Founded in 1938, Agropur cooperative is a Canadian
dairy industry leader. With $3.6 billion in sales, the
cooperative is a source of pride for its 3,349 dairy
producer shareholders and 5,700 employees. Agropur
processes over 6.9 billion pounds of milk annually across
27 plants in Canada, the United States – located in Iowa,
Wisconsin, Michigan, and Minnesota - and Argentina, and
offers an impressive array of products, including popular
brands such as Schroeder, Sealtest, Natrel, Oka,
Québon, Island Farms and Trega.
Robert Coallier
Chief Executive Officer
Paid Advertisement
For more information please visit www.agropur.com
For more information please visit www.relco.net
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
10
CHEESE MARKET NEWS® — February 3, 2012
NEWS/BUSINESS
Restaurant industry set to outpace national job growth, reach record sales in year ahead
WASHINGTON — Despite sluggish
recovery by the nation’s economy,
the restaurant industry is projected
to expand in 2012, according to the
National Restaurant Association’s 2012
Restaurant Industry Forecast released
this week. Total restaurant industry
sales are expected to reach a record
high of $632 billion in 2012 — a 3.5
percent increase over 2011, marking the
second consecutive year that industry
sales have topped $600 billion.
In addition, the restaurant industry
will continue to fuel U.S. employment in
the year ahead as the nation’s second
largest private sector employer, the
National Restaurant Association says.
Overall restaurant industry employ-
ment will reach 12.9 million in 2012,
representing 10 percent of the total
U.S. workforce.
“As our nation slowly recovers from
the economic downturn, restaurants
continue to be a vital part of American
lifestyles and our nation’s economy,”
says Dawn Sweeney, president and
CEO, National Restaurant Association.
“We expect the nation’s nearly 1 million
restaurants to post sales of $632 billion
this year. Combine that with the fact
that restaurant job growth is expected
to outpace the overall economy for the
13th straight year, and it’s clear that
the restaurant industry is once again
proving to be a significant economic
stimulant and strong engine for job
creation.”
In 2011, total U.S. employment
grew at a rate of 1.0 percent, while
restaurants added jobs at a 1.9 percent
rate. In 2012, the National Restaurant
Association expects the restaurant
industry to add jobs at a 2.3 percent
rate, a full percentage point above the
projected 1.3 percent gain in total U.S.
employment.
The industry is expected to gain back
all of the jobs lost during the recession
by early 2012. The overall economy isn’t
expected to be back at pre-recession
employment levels until 2014. Looking
ahead, the association expects a jump in
restaurant employment to 14.3 million
individuals in the next decade — an
increase of 1.4 million jobs.
While the industry is expected to
grow in 2012, there are still concerns.
The top challenges cited by restaurateurs are food costs, building and maintaining sales volume, and the economy.
“Because about one-third of sales
in a restaurant go to food and beverage
purchases, food prices are a crucial
component for operators,” says Hudson Riehle, senior vice president of
the National Restaurant Association’s
Research and Knowledge Group. “Last
year, we saw wholesale food prices post
their strongest annual increase in more
than three decades. In 2012, we will see
continued increases in the cost of some
commodities, while price pressures will
ease for others.”
However, opportunities also are
present for operators to be successful by understanding and leveraging
consumer trends to attract new guests
and make current ones come back.
There is substantial pent-up demand
for restaurant services, with 2 out of
5 consumers saying they are not using
restaurants as often as they would like,
Turn to GROWTH, page 11
Entry deadline
approaching for
2012 WCCC; check-in
volunteers needed
For more information please visit www.worldchampioncheese.org
MADISON, Wis. — Entry forms and
fees for cheese and butter entries in
the 2012 World Championship Cheese
Contest are due Feb. 8, 2012. Complete
entry information, as well as the ability to securely enter and pay online, is
available by visiting www.worldchampioncheese.org.
Entrants can use “MyEntries” to
enter on www.worldchampioncheese.
org, a unique feature of the World
Championship Cheese Contest. It allows users to enter the contest online,
print shipping tags for entry shipment
and instantly view contest scores. In
addition, those who enter online with
MyEntries can receive a $10 discount
per entry.
The 2012 World Championship
Cheese Contest will be held March 5-7
at the Monona Terrace and Convention
Center in Madison, Wis. The world’s
largest technical evaluation of cheese
and butter features 82 Contest classes.
Product entries must be received at
WOW Logistics in Little Chute, Wis., no
later than Feb. 24.
The Wisconsin Cheese Makers
Association notes the contest is only
possible with the generous support of
an army of volunteers. Volunteers are
needed to check in and sort cheeses
at WOW Logistics warehouse in Little
Chute on March 1-2.
For more information or to volunteer, please visit the contest website,
click the “volunteer” tab and complete
the volunteer sign-up form. CMN
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
February 3, 2012 — CHEESE MARKET NEWS®
11
NEWS/BUSINESS
Monthly Restaurant Performance Index rises to 102.2, highest level in nearly six years
WASHINGTON — Fueled by solid
same-store sales and traffic results
and a bullish outlook among restaurant
operators, the National Restaurant
Association’s Restaurant Performance
Index (RPI) rose sharply in December.
The RPI — a monthly composite index
that tracks the health of and outlook for
the U.S. restaurant industry — stood
at 102.2 in December, up 1.6 percent
from November and its highest level in
nearly six years. In addition, December
represented the third time in the last
four months that the RPI stood above
100, which signifies expansion in the
index of key industry indicators.
“Aided by favorable weather conditions in many parts of the country, a
solid majority of restaurant operators
reported higher same-store sales and
customer traffic levels in December,”
says Hudson Riehle, senior vice president of the Research and Knowledge
Group for the association. “In addition, restaurant operators are solidly
optimistic about sales growth in the
months ahead, and their outlook for
the economy is at its strongest point
in nearly a year.
“Coupled with the solid November
results, the RPI’s impressive December performance bodes well for continued positive industry momentum in
the year ahead,” Riehle adds.
The RPI is constructed so that the
health of the restaurant industry is
measured in relation to a steady-state
level of 100. Index values above 100
indicate that key industry indicators
are in a period of expansion, and
index values below 100 represent a
period of contraction for key industry
indicators. The RPI consists of two
components, the Current Situation
Index and the Expectations Index.
The Current Situation Index, which
measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures),
stood at 102.1 in December — up 1.9
percent from November and the strongest level in seven years, the association says. December also represented
the third time in the last four months
that the Current Situation Index stood
above 100, which signifies expansion
in the current situation indicators.
Building on a solid November performance that saw the strongest samestore sales results in more than four
years, restaurant operators reported
even better numbers in December.
Sixty-nine percent of restaurant operators reported a same-store sales
gain between December 2010 and
December 2011, while only 18 percent
reported a same-store sales decline.
This marked the strongest net positive
sales performance since February
2004, when 70 percent of operators
reported a sales gain and 17 percent
reported lower sales.
Restaurant operators also reported solid customer traffic results
in December. Fifty-seven percent of
restaurant operators reported higher
customer traffic levels between December 2010 and December 2011,
while just 23 percent reported a traffic
decline. In November, 41 percent of
operators reported higher customer
traffic, while 32 percent reported a
traffic decline.
In addition to positive sales and
traffic levels, capital spending activity
among restaurant operators continues
to trend upward. Forty-eight percent
of operators say they made a capital
expenditure for equipment, expansion or remodeling during the last
three months, the highest level in six
months.
The Expectations Index, which
measures restaurant operators’
six-month outlook for four industry
indicators (same-store sales, employees, capital expenditures and
business conditions), stood at 102.3
in December — up 1.3 percent from
November and its highest level in a
year. In addition, December marked
the fourth consecutive month that the
Expectations Index stood above 100,
which represents a positive outlook
among restaurant operators for business conditions in the months ahead.
For the first time in a year, a majority of restaurant operators expect
their sales to be higher in the months
ahead. Fifty-one percent of restaurant
operators expect to have higher sales
in six months (compared to the same
period in the previous year), up from
41 percent who reported similarly last
month. In comparison, only 7 percent
of restaurant operators expect their
sales volume in six months to be lower
than it was during the same period
!.+%.9 )OWA — The Iowa State
Dairy Association (ISDA) will award 10
college scholarships of $500 this year —
double the amount awarded last year.
The scholarships are available
to any level student, from incoming
freshmen to seniors, pursing a degree
in any field.
Candidates must complete an ISDA
scholarship application and attach a
one-page essay stating his or her plans
for the future and why the scholarship
would help. The essay should also
explain applicants’ connections to the
dairy industry.
Applications must be returned by
April 1 and can be downloaded at www.
iowadairy.org. For questions, or to request an application, contact Jessica
Bloomberg, ISDA industry relations
manager, at 515-971-3620, or jessicab@
iowadairy.org.
CMN
GROWTH
that offers locally produced food items,
and more than half of all restaurants
currently offer locally sourced produce.
Similarly, nearly three-quarters of
consumers say they are trying to eat
healthier now at restaurants than they
did two years ago, and a majority of
restaurants agree that customers are
ordering more such items.
There also are opportunities as technology finds its way to restaurant tables.
According to the National Restaurant
Association’s 2012 Restaurant Industry
Forecast, nearly 4 in 10 consumers say
they’d be likely to use an electronic
ordering system and menus on tablet
computers at table service restaurants.
About half say they would use at-table
electronic payment options and a restaurant’s smartphone app to view menus
and make reservations. At quickservice
restaurants, about 4 out of 10 consumers
say they would place online orders for
takeout, use in-store self-service ordering kiosks, and use smartphone apps to
look at menus and order delivery.
E-mail and text messaging are proving to be an effective way for restaurant
operators to reach their consumers as
well. Roughly 3 in 10 adults say they
would like to receive an e-mail with daily
specials, while about 1 in 5 prefer text
messages with similar information. If a
restaurant’s specials were available on
Facebook or Twitter, nearly one-third of
consumers say they’d be likely to sign up,
indicating that social media continues
to be a powerful marketing tool.
To further feed consumers’ digital
hunger, more than nine out of 10 restaurant operators say their restaurant
likely will be using Facebook in the
next year or two, with use of Twitter
and smartphone applications expected
to be on the rise as well.
CMN
Continued from page 10
the association says, adding that with
the right incentives, that demand can
translate into sales.
Giving consumers what they want
will be crucial for restaurant operators
in 2012. As the recession has caused
8 out of 10 consumers to cut back on
spending to some degree, it is more
important than ever for operators to
nudge those guests into patronizing
their restaurants.
According to the National Restaurant Association’s 2012 Restaurant Industry Forecast, food quality, customer
service quality and value are the top
attributes consumers look for when
choosing a table service restaurant. For
quickservice restaurants, customers are
looking for food quality, value and speed
of service when picking where to dine.
When it comes to food, the top menu
trends are all about local sourcing and
nutrition, especially kids’ nutrition.
Nearly three-quarters of consumers say
they are more likely to visit a restaurant
in the previous year, down from 12
percent last month.
Restaurant operators also are much
more optimistic about the direction
of the overall economy in the coming months. Thirty-nine percent of
restaurant operators say they expect
economic conditions to improve in six
months, up from 27 percent last month
and the strongest level in nearly a
year. In comparison, only 11 percent
of operators said they expect economic
conditions to worsen in the next six
months, down from 16 percent who
reported similarly last month.
With higher sales and an improving economy expected in the months
ahead, restaurant operators also are
beefing up plans for capital spending.
Fifty-five percent of restaurant operators plan to make a capital expenditure
for equipment, expansion or remodeling in the next six months, up from 47
percent last month and the strongest
level in more than four years.
The RPI is based on the responses to
the National Restaurant Association’s
Restaurant Industry Tracking Survey,
which is fielded monthly among restaurant operators nationwide. CMN
ISDA to award 10 college scholarships
REGISTRATION NOW OPEN FOR
2012 Shortcourses
■ Cheesemaking
! Basic Plus, Mt. Vernon, WA; February 21-23, 2012; $529*
! 26th Advanced, Pullman, WA; March 6-8, 2012; $739*
■ Pasteurization
! Workshop, Pullman, WA; April 11-12, 2012; $289*
* These are early registration prices; please see website below for details.
For more information contact: Marc Bates
cheeseguy@charter.net; Phone (509) 595-8652; Fax (509) 472-9650
or link to our website: http://public.wsu.edu/~creamery/upcoming.htm
For more information please visit public.wsu.edu/~creamery/upcoming.htm
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
12
CHEESE MARKET NEWS® — February 3, 2012
NEWS/BUSINESS
CBO
Continued from page 1
10 years. The office notes that the
projections are not a forecast of future
events; rather, they are intended to
provide a benchmark against which potential policy changes can be measured.
CBO notes as specified in law, the
projections generally incorporate the
assumption that current laws are implemented; however, substantial changes to
tax and spending policies are slated to
take effect within the next year under
current law.
According to CBO, an “alternative
fiscal scenario” — which could include
expiring tax provisions and automatic
spending reductions required by the
Budget Control Act — would result in
far larger deficits and much greater debt
than is shown in CBO’s baseline. Deficits would average 5.4 percent of gross
domestic product (GDP) over the projection period, rather than the 1.5 percent
reflected in CBO’s baseline projections.
Debt held by the public would climb to
94 percent of GDP in 2022, the highest
figure since just after World War II.
CBO’s report estimates that the nation will spend $164 billion on mandatory agriculture programs over the next
decade, a decrease of about $14 billion
from last year’s projections.
The International Dairy Foods Association (IDFA) notes that, as in previous
years, the CBO numbers reveal that the
majority of agriculture subsidies go to
producers of feed grains, rice, peanuts
Prices decline following latest gDT auction
!5#+,!.$ .EW :EALAND — The
trade weighted index was down 0.9
percent, and prices for all commodities
were down Wednesday following the latest auction on globalDairyTrade, Fonterra’s internet-based sales platform.
The average prices achieved across
all contracts and contract periods,
and the percent decrease from last
month’s event, for each commodity are
as follows:
s-ILKPROTEINCONCENTRATE53
per metric ton FAS ($2.5261 per pound),
down 4.9 percent.
s2ENNETCASEIN53PERMETric ton FAS ($3.4995 per pound), down
4.3 percent.
s!NHYDROUSMILKFAT53PER
metric ton FAS ($1.7881 per pound),
down 3.5 percent.
s #HEDDAR 53 PER METRIC
ton FAS ($1.6511 per pound), down
1.1 percent.
s7HOLEMILKPOWDER53PER
metric ton FAS ($1.6026 per pound),
down 0.9 percent.
s3KIMMILKPOWDER53PER
metric ton FAS ($1.4951 per pound),
down 0.5 percent.
The next trading event will be
held Feb. 15. For more information,
visit www.globalDairyTrade.info. CMN
and cotton. Direct payments are estimated to be nearly $60 billion over the
next 10 years, with corn receiving more
than $22 billion and wheat nearly $11
billion. Crop insurance subsidies to
protect yield and revenue are expected
to continue to increase, reaching nearly
$89 billion over the next decade.
CBO estimates for dairy support
programs decreased significantly to just
$443 million, less than 0.3 percent of total commodity support from USDA. This
is down from CBO’s estimate last year,
which had projected dairy spending at
just under $700 million, IDFA notes.
Most of the projected dairy spending
will be for payments under the Milk
Income Loss Contract Program (MILC).
IDFA notes that dairy basically is
excluded from the $89 billion that
is reserved for crop insurance, with
the exception of the Livestock Gross
Margin-Dairy pilot program that will
cost less than $10 million in 2012.
In addition, facing overall federal
budget pressures, Congress is expected
to make cuts in agriculture spending
as part of the next farm bill, and direct
payments are squarely on the chopping
block, IDFA says. Even though dairy
spending is less than a fraction of a percent that is available for crop commodities, the House and Senate agriculture
committees are looking to reduce dairy
spending by about 20 percent.
Ruth Saunders, IDFA vice president of
policy and legislative affairs, notes that
over the last decade, the dairy industry
chose not to move toward risk manage-
ment programs, and the funds for these
programs were targeted to crop producers.
“As a result, dairy spending has
significantly declined and spending
for revenue protection for other commodities increased dramatically, even
though dairy producers had lower net
income compared to the other sectors.”
IDFA notes it believes this decline
is the prime reason that efforts to
establish milk production controls
are finding support in Congress. IDFA
opposes controls on milk production.
“I think this baseline will affect the
policy debate going forward,” says Jerry
Slominski, IDFA senior vice president of
legislative affairs and economic policy.
CBO notes that there are many developments that could produce economic
outcomes that differ from its current
forecast, including:
s 4HE FORCES THAT HAVE RESTRAINED
the economy’s recovery could fade more
rapidly than anticipated;
s ! SIGNIlCANT WORSENING OF THE
banking and fiscal problems in Europe could spill over to U.S. financial
markets and greatly weaken the U.S.
economy; and
s #HANGES IN FISCAL POLICY THAT
diverge from those in CBO’s baseline
could affect economic growth. CMN
NASS
Continued from page 1
3.5 percent from December 2010 to 408.6
million pounds. Production of Mozzarella,
the most-produced Italian-type cheese, experienced a 4.0 percent increase vs. a year
earlier, climbing to 321.0 million pounds.
NASS reports production of American-type cheese rose 1.2 percent in the
December-to-December comparison to
370.7 million pounds in December 2011.
Production of Cheddar, the largest component of American-type production,
totaled 274.7 million pounds, down less
than 0.1 percent from December 2010.
Wisconsin led the nation’s cheese
production with 230.2 million pounds
in December, up 3.5 percent from its
production a year earlier. California
followed with 195.5 million pounds, a
2.7-percent increase from a year earlier.
The next four cheese-producing states
were Idaho with 75.7 million pounds, up
1.3 percent from a year earlier; New York
with 68.6 million pounds, up 5.9 percent;
New Mexico with 64.7 million pounds,
down 2.8 percent; and Minnesota with
52.1 million pounds, down 1.9 percent.
NASS reports U.S. butter production totaled 165.9 million pounds in
December, a 5.2 percent increase
over December 2010’s 157.7 million
pounds. The preliminary data put
total U.S. butter production in 2011
at 1.81 billion pounds, a 15.4 percent
increase vs. 2010 butter production.
California led the nation’s butter
production in December with 58.1
million pounds, up 8.3 percent vs.
its production a year earlier. CMN
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
February 3, 2012 — CHEESE MARKET NEWS®
13
CLASSIFIED ADVERTISING
CHEESE MARKET NEWS is here to deliver
original, straightforward, reliable news to help you run
your business more efficiently and profitably.
My job is to help you sell your equipment, ingredients
or services or to find a qualified candidate to join your
company, and I take my job seriously.
Publisher
Getting results is as easy as picking up the phone
or emailing me to discuss your needs. I am
here to listen and help you achieve your goal.
Please call me at (608) 831-6002 or email me at
squarne@cheesemarketnews.com and let me
go to work for you today.
“Say Cheese . . . Say CHEESE MARKET NEWS”!
s
EQUIPMENT
1
s
EQUIPMENT
1
SEPARATORS–CLARIFIERS
TOP QUALITY CENTRIFUGES
AT UNBEATABLE PRICES!
Installation & Start-Up Available
SURPLUS
WESTFALIA PARTS
AT 40% OFF LIST!
S.A.M.R. 15036 Clarifier
60,000 P.P.H. Clarification
S.A.M.M. 12006 (Frame Only)
Totally Rebuilt
WESTFALIA TEAR DOWN UNITS
M.M. 9004 20,000 P.P.H. Separation.
M.M. 5004 11,000 P.P.H. Warm Separation
M.M. 3004 8,000 P.P.H. Warm Separation
M.M. 13004 (Bowl & Pumps Only) 30,000
P.P.H. Separation
DeLAVAL TEAR DOWN UNITS
DeLaval 340 1,750 P.P.H. Cold Separation
3,500 P.P.H. Warm Separation
DeLaval 372 AH 12,000 P.P.H.Warm Sep.
DeLaval 390A 3,500 P.P.H. Cold Separation
7,000 P.P.H. Warm Separation
12,000 P.P.H. Standardization
DeLaval 392A 5,500 P.P.H. Cold Separation
DeLaval 392A 14,000 P.P.H. Warm
DeLaval 395A 20,000 P.P.H. Standardization
DeLaval 510 10,000 P.P.H. Cold
DeLaval 590 10,000 Cold/35,000
Standardization Clarification
DeLaval 525 25,000 P.P.H. Warm
DeLaval 545 50,000 P.P.H. Cold or Warm
Standardization
ALFA-LAVAL CIP UNITS
M.R.P.X. 418 H.G.V.
Hermedic Separator
55,000 P.P.H. Separation
75,000 P.P. H. Standardization
M.R.P.X. 314 T.G.V. Separator
33,000 P.P.H. Separation
50,000 P.P.H. Standardization
M.R.P.X. 214 T.G.V. Separators
28,500 P.P.H. Separation
40,000 P.P.H. Standardization
WESTFALIA CIP UNITS
MSB 200 Separator
55,000 P.P.H. Separation
80,000 P.P.H. Standardization
M.S.B. 130 Separator
33,000 P.P.H. Separation
50,000 P.P.H. Standardization
M.S.A. 120 Separator
33,000 P.P.H. Separation
50,000 P.P.H. Standardization
M.S.A. 100 Separator
27,500 P.P.H. Separation
40,000 P.P.H. Standardization
SB 60 Clarifier
90,000 P.P.H. Clarification
Warm or Cold
M.S.A. 40 Clarifier
60,000 P.P.H. Clarification
CHEESE CUTTERS
7
Position Requirements:
THAT
BOOST PROFITS
PHONE:
FAX:
1-888-2-GENMAC 1-920-458-8316
E-MAIL: sales@genmac.com
GENERAL MACHINERY CORPORATION
P.O. BOX 717
SHEBOYGAN, WI 53082-0717
s
PLANTS: SALE/LEASE 5
!"
!"
s-ANDATEADHERENCETOALLSAFETYGUIDELINESANDWORKTOPROVIDEASAFE
work environment for all employees.
s7ORKCLOSELYWITHANDASSISTALLDEPARTMENTMANAGERSTOASSURETHE
common business goals of Hilmar Cheese Company are met.
s,EADINTHEPRODUCTIONLEVELDEVELOPMENTOFPERSONNELANDNEWPRODUCTS
through coaching, training and utilization of research capabilities.
s-ANAGEDAILYANDLONGTERMPRODUCTIONACTIVITIESTOMEETOREXCEED
budgeted quality, yield and operating cost targets by managing equipment
efficiency and productivity.
s-ANAGETHETECHNICALACTIVITIESOFTHE0ROTEIN0LANTINCLUSIVEOFBUTNOT
limited to, product development and application, pilot trials, process
optimization and new process implementation.
s%NSURECOMPLIANCEWITHCURRENTFEDERALSTATEANDLOCALREGULATIONS
The ideal candidate will have Bachelors and/or Advanced Degree in a related science
and/or business field. 6-8 years of advancement through progressive managerial
positions. Technical knowledge will include strategic knowledge of production operaTIONSMANAGEMENTFORQUALITYYIELDANDCOST#HEESE$AIRYEXPERIENCEPREFERRED
Saputo, Inc. and our team of 10,200 men and women work together everyday to achieve our
performance and growth objectives. Through our collective commitment and passion, we are
now the 12th largest milk processor in the world, the largest in Canada, the third largest in
Argentina, among the top three cheese producers in the United States and the largest snack-cake
manufacturer in Canada. We are seeking a Cheese Procurement Director for the U.S. Division,
to join our DCI Headquarters team located in Richfield, WI.
DairyVisor, Inc. provides risk management
consulting services to the dairy industry. We
are looking for a high caliber professional to
hire as a “ Procurement Consultant”.
!"
Hilmar Cheese Company is seeking a Protein Plant Manager in Dalhart, TX. This
position will manage day-to-day and strategic activities in support of the quality,
yield, technical and mission objectives of Hilmar Cheese Company with focus on
the Protein Plant.
Cheese Procurement
Director — Richfield, WI
Help Wanted
!"
7
— An Equal Opportunity Employer —
Milk Product Buyer Consultant
!"
HELP WANTED
www.hilmarcheese.com
E1921 County Rd J Kewaunee, WI 54216 Fax: (920) 863-6485 Email: drlambert@dialez.net
FOR SALE: HTST, 2,000 gph, positive
displacement pump, skid mounted, plates
die checked and new gaskets in the last year;
three section plate press. Very good condition;
Contact: (714) 507-0638 or email bud@focusedlab.
com for details.
s
Please apply online at:
GREAT LAKES SEPARATORS, INC.
HELP WANTED
7
This is a great opportunity with an employee-focused company. Come see why
Hilmar Cheese is your chance for more!
Call Dave Lambert at (920) 863-3306 or Dick Lambert at (920) 825-7468
s
HELP WANTED
Protein Plant Manager
What better way to tap into the effectiveness of this
one-stop news source than to advertise your products
or services on our classified page or in the display
section of our newspaper?
Susan Quarne
s
Trading experience in milk products and/
or futures market.
Ability to work with upper management
to identify trading benchmarks.
Good communication, writing skills,
analytical skills, and attention to detail.
Proficiency in MS Office programs.
The ability to acquire a Series III brokers
license.
This is a great opportunity for an aggressive
entrepreneurial spirited individual who enjoys
trading and analyzing markets. This position
will work with mid sized regional based consumptive milk product buyers to assist in the
physical procurement of milk product needs,
pricing negotiations with manufacturers, communicating market risks and opportunities, and
handling of futures/options trading activity.
Some travel is required. This position offers
very competitive compensation.
JOB DESCRIPTION:
· Develop and execute cheese sourcing strategies to ensure the Company receives all raw
material cheese required; optimized for cost, quality, service and innovation.
· Responsible for managing all co-pack and co-manufacture arrangements.
· Develop price models for cheese production costs for cheese price negotiations with
supplies; cost of milk, ingredients, labor, energy and fixed cost to manufactured one
pound of cheese.
· Procure cheese from suppliers in various states and effectively negotiate supply agreements.
· Monitor and control departmental costs in comparison with budgetary objectives.
· Communicate with all internal and external customers and suppliers to ensure
schedules are met on time.
· Perform miscellaneous duties and responsibilities as deemed necessary and/or needed.
JOB REQUIREMENTS:
· Bachelors Degree in Business or related field, equivalent combination of education
and experience; five to ten years of purchasing/inventory management skills. Familiar
with cheese production operations, production costs, quality and service.
· Understanding of costs relating to Dairy market prices from raw milk cost through
finished product market prices for cheese and co-products. Knowledge of Class III
milk prices in Federal Order regulated areas; Class 4B milk prices in California and
cheese yield derived milk prices used in non-regulated areas along with milk premiums
paid for milk in most states.
· Understanding of business/product profitability and P&L’s.
· Strong negotiation, analytical and organizational skills with attention to detail.
· Strong communication skills and interpersonal skills.
· Ability to develop strong working relationships with internal and external customers
and deliver business opportunities.
· Proficient in Microsoft Office, Word, Excel.
· Must be self-motivated, results-oriented, possess high degree of initiative and work
well under pressure.
We are an equal opportunity employer offering a competitive salary and a comprehensive
benefits package. For confidential consideration, forward a resume including salary history to:
jobs@dcicheeseco.com
s
MARKETING
10
s
MISCELLANEOUS
11
Please contact Joe Spader:
320-634-3771
jspader@dairyvisor.com
www.dairyvisor.com
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
14
CHEESE MARKET NEWS® — February 3, 2012
NEWS/BUSINESS
NUTRITION
Continued from page 1
package or point-of-sale, and others
on websites. Fage Total Greek Yogurt,
for example, offers a “Protein & Diet”
link on its website, www.fageusa.com.
This page advertises the yogurt’s high
concentration of all-natural protein, up
to 23 grams in each individual serving,
explaining protein’s capacity for muscle-building and a source of sustained
energy. Blindauer says the Greek yogurt
category had done a tremendous job
advertising its protein content.
“Greek yogurt is probably the hero
when it comes to talking about protein
in the marketplace,” she says. “We’re
also seeing it in milk, cottage cheese
and some cheese.”
s&RESHCUES
In addition to people’s interest in
nutrients, a general interest in food
that is “fresh and natural” is increasing among consumers. The concepts
of “real,” “fresh” and “natural” matter
to 38 percent of consumers, and that
group appears to be growing, according to the Natural Marketing Institute.
Another recent study from market
research and strategic consulting
company HealthFocus International
says 84 percent of the population
thinks that knowing a food or beverage is natural makes it a little or much
healthier.
“Consumers are redefining health
and wellness to a broader definition,”
Blindauer says. “It’s not just nutrients,
but where a product comes from and
how it’s made.”
From its farmstead roots to its limited ingredients, natural cheese is an
ideal product to appeal to those looking
for “fresh and natural.”
In order to better understand what
this growing interest in “fresh and
natural” means for dairy, the Innovation Center for U.S. Dairy Health and
Wellness Committee did some research
and identified four triggers that prompt
consumers identify a products as fresh
and natural. Blindauer says these cues
include:
s ! SHORT LIST OF INGREDIENTS SO IT
looks like people could make the product themselves.
“This works very well with natural
cheese, which starts with four basic
ingredients,” Blindauer says.
s ! PRODUCT THAT IS PLACED ON THE
store perimeter and/or in the refrigerated section;
s3HELFLIFEANDPERISHABILITYCUESˆ
a really long shelf life isn’t perceived by
consumers as fresh and natural; and
s 4HE PRODUCT FORM AND PACKAGing. People were interested in food
that was not machine-made or in a
manufactured-looking shape. The
more home-made, irregular shapes
did better.
“All together, those cues can encourage all manufacturers to take a look at
their product portfolio. There may be
things they can refine, like the number
of ingredients on the label or the look of
the packaging,” Blindauer says.
“Protein and ‘real, fresh and natural’
are some of the newer positive messaging that provide a great opportunity,”
she adds. “The backbone we need to
reinforce is that there are multiple
nutrients in dairy products. They are
known for calcium, but the combination of calcium, protein and other
nutrients gets us mileage with the new
consumer, and this new news fits into
their lifestyle.”
C L A S S I F I E D
ADVERTISING
s
HELP WANTED
7
s
HELP WANTED
7
s)NSTORESTRATEGIES
When it comes to advertising the
healthfulness of dairy products or other
foods, front-of-pack messages and the
shape of the package are the best ways
to do that at the point of purchase,
Wansink says. Examples of front-of-pack
icons include “good for you” and “better
for you” claims or guiding star systems.
However, companies should be aware
that these up-front health messages
tend to polarize consumers.
For instance, if a product says “gluten free,” some consumers may think
that means it tastes really bad, while
others might think it’s really good
for you and perceive it as being lower
in calories than it really is. Wansink
suggests putting “gluten free” on an
artisan cheese would end up turning
off potential consumers.
“You want to make sure the focus
on the front of pack is something that’s
very important to your market, not something that some percentage of them will
take in the wrong way,” Wansink says. “It
depends on who the target market is. If
it’s a super health-conscious market, it
can have a very positive impact.”
When choosing the message to
convey, Wansink says people are most
concerned with nutrition benefits that
are perceived as immediate.
“It’s not nutrition per se,” he says.
“What they like are the consequences
of nutrition. The consequences that
appeal to most consumers aren’t that
they might live three months longer
if they drink this. But will it make me
more full, skinnier, my complexion better. Things that are really immediate,
not long-term.”
The Dairy Research Institute
offers a quick-reference guide to
nutrition claims for dairy products to
give companies a basic understanding of nutrition claims and labeling
rules. The guide, available at www.
usdairy.com/dairyresearchinstitute,
specifically addresses nutrition and
health-related claims that represent
potential opportunities for use with
fluid milk, cheese and yogurt products.
As regulations vary with different
products and are updated, Blindauer
says each manufacturer must work
with its own legal and regulatory affairs department as well.
“A message that works for one product might not for another,” Blindauer
says. “Each and every time, check with
your legal department.”
Wansink also notes one thing that
has a very powerful subconscious impact
on consumers is packaging. This can
include colors, shapes or simply the
fact that there is a change.
“Lighter-color packaging for lowerfat milk has had a very positive impact
without people saying, ‘this tastes
terrible.’ Another strategy is altering
packaging so it looks different than
how it used to,” Wansink says. “These
things make people rate a product
differently, and rate the health of the
product differently.”
For example, when McDonald’s
switched from milk cartons to plastic
milk jugs, the change affected consumers in three different ways, Wansink
says.
“One was the convenience factor.
Then there was the not-gross-to-drinkout-of factor, since it was not made of
paper. Third was that ‘there is something
different about this, it must be better.’
Healthier, more fresh, cooler. You make
one change like that, and it can move
people,” he says.
s.EWPARADIGMFORHEALTH
Miller says the Dairy Research Institute constantly is working to grow its
body of research, building opportunities
for health and nutrition claims from the
data it has compiled.
“In nutrition, we have a lot of really
great research going on,” he says. “It’s
focused on metabolic health, looking at
body weight, body composition, and the
role of dairy foods in reducing diseases
such as type 2 diabetes and cardiovascular disease.”
Other recent data indicate dairy
foods do not raise blood cholesterol
levels as much as would be predicted
based on dairy’s fat content, Miller says,
adding that more research needs to be
done in the future to show the benefits
in consuming milkfat.
Turn to HEALTH, page 15
SUPPLY CHAIN MANAGER
please enter my subscription to
1 YEAR RATES:
$135 (2nd Class)
$190 (1st Class/Canada)
ELECTRONIC 1 YEAR RATES:
$135 (E-mail Only. No Mail Service)
$210 (E-mail With 2nd
$330 (International)
Class Mail Service)
2 YEAR RATES:
$195 (2nd Class)
$315 (1st Class/Canada)
$525 (International)
Payment enclosed
Bill Me
Payment by credit card: VISA
MASTERCARD
AMERICAN EXPRESS
Card # ________________________________________________ Exp. Date______ Sec. Code_____
NAME: _______________________________________________________________________________________
TITLE: _______________________________________________________________________________________
COMPANY: ____________________________________________________________________________________
ADDRESS: ____________________________________________________________________________________
Peggy White
Human Resource Manager
pwhite@dairyfoodusa.com
— An Equal Opportunity Employer —
EMAIL: ____________________________________________________ PHONE: ___________________________
CITY: _____________________________________________________ STATE: ________ ZIP: _______________
SIGNATURE: _______________________________________________________ DATE: ____________________
Mail to: Subscriber Services 5 5,4 5 '$$)%0,+ &,+%
5 !4
5*!')/-1!.+%#&%%/%*!.(%0+%3/#,*5333#&%%/%*!.(%0+%3/#,*
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
February 3, 2012 — CHEESE MARKET NEWS®
15
NEWS/BUSINESS
Dairy Research Institute highlights findings in 2011 that help support role of dairy in health
2/3%-/.4)LL— The Dairy Research
Institute recently compiled a list of the
top dairy nutrition and product research
insights from 2011.
“The role of dairy intake in reducing
the prevalence of health conditions like
obesity, metabolic syndrome and heart
disease is central to our research initiatives,” says Gregory Miller, president
of the Dairy Research Institute, which
works to strengthen the dairy industry’s
access to and investment in the technical research required to drive innovation
and demand for dairy products. “This
year saw several advances in this work,
as more and more research identifies
the positive effects dairy can have on a
number of health conditions.”
According to the Dairy Research
Institute, the top dairy nutrition and
product research insights from 2011
include:
s $AIRY CONSUMPTION WAS ASSOCIated with lower incidence of metabolic
syndrome, a condition which increases
the risk of cardiovascular disease, and
HEALTH
Continued from page 14
For dairy companies wanting to
advertise the health and nutrition
benefits of their products, Miller suggests starting by quoting some of what
the most recent Dietary Guidelines are
saying about dairy foods.
“The Dietary Guidelines are saying
‘dairy first,’” he says. “Even with lactose
intolerance, you don’t need to skip dairy.
Try lactose-free milks, hard cheeses that
are low in lactose, yogurts that help with
digestion, or consume smaller amounts
of milk with meals. This really helps
consumers.”
Miller adds that research is showing
that positive, enabling messages about
nutrient-rich foods such as dairy help
consumers improve their diets.
“If they can choose more of those
nutrient-rich foods, put it in their diets,
it tends to displace nutrient-poorer
foods,” Miller says. “Cheese only contributes about 5 percent of the calories
in a diet, but it also is contributing
21 percent of calcium, 11 percent of
phosphorus, 9 percent of the protein, 9
percent of the vitamin A and 8 percent
of the zinc. Nutritionists say ‘choose the
calories you eat from the company they
keep.’ Cheese gives quite a few nutrients
per calorie.”
After decades of being told to
avoid things like sodium, certain fats
and added sugars, Miller says the
paradigm is turning toward choosing
nutrient-rich foods rather than nutrient avoidance.
“Consumers are really tired of being
told what not to eat,” he says. “They
are ready to hear a more enabling
message around eating more nutrientrich foods. They’ll get it.”
CMN
type 2 diabetes.
s-ODERATEEVIDENCEASREPORTEDIN
the 2010 Dietary Guidelines for Americans, that indicates that the intake of
milk and milk products is associated
with a reduced risk of cardiovascular
disease and type 2 diabetes.
s $RINKING CHOCOLATE MILK AFTER A
workout was found to boost improvements in aerobic fitness and body composition and benefit muscle recovery
and subsequent exercise performance.
s3IGNIlCANTADVANCESWEREMADETO
improve the quality and performance of
whey protein, allowing for expanded use
in food and beverage products.
s 0RODUCT RESEARCH HAS EXPLORED
and uncovered new uses for dairy co-
products to provide ingredient solutions
for the food and beverage industry to
help address consumer demand.
In addition to its focus on dairy nutrition and product research, the Dairy
Research Institute says it continued
in 2011 to make advances in the area
of sustainability, researching ways to
provide dairy products that are produced
responsibly and in an environmentallyfriendly way.
The Dairy Research Institute says
it will continue to focus on areas of
research uncovering valuable nutrition
insights for the dairy, food and beverage
industries, specifically focused on metabolic health. In addition, dairy product
research will look to improve upon or
create new dairy processes and ingredients to help meet the needs of the dairy,
food and beverage industries. Three
studies also are underway to establish
baseline measures of the environmental
impact of milk, cheese and packaging.
“This is a very exciting time for the
dairy industry,” says Kevin Ponticelli,
chairman of the board of directors of the
Dairy Research Institute, and senior executive vice president of Dairy Management Inc. “The Dairy Research Institute
and America’s dairy farmers are dedicated to working with industry to generate and communicate the technical and
development insights in nutrition, product and sustainability research that will
build long-term dairy demand.” CMN
14th Annual
Dairy Ingredients Symposium
-ARCHs)NTER#ONTINENTAL-ARK(OPKINS3AN&RANCISCO
COST: Registrations purchased prior to February 10,
2012: $475. After February 10th: $525.00. 15% discounts
for groups of “3 or more” if booked by February 10, 2012.
Use promotion code “GRP.”
All payments must be submitted at the same time to gain the group
discount registration rates. If as a result of a cancellation you fall
below three, the regular registration price will be applied.
LODGING: A block of rooms has been reserved at
theInterContinental Mark Hopkins, One Nob Hill,
San Francisco, CA.
The room block rate is $189 night for a single or double
room and includes complimentary internet and fitness
center access. They will honor this rate until February 4,
2012. To Make Hotel Reservations Call 1-800-662-4455.
Please let them know you are with the “14th Annual Dairy
Ingredients Symposium.”
PRE-CONFERENCE ONE-DAY WORKSHOP:
Understanding and Working
with Dairy Ingredients
Wednesday, February 29, 2012
InterContinental Mark Hopkins Hotel,
San Francisco, CA
Cost: $150
ADDITIONAL INFORMATION
For more information on this program or any other DPTC
course, please contact: Laurie Jacobson at 805-305-5056
or email ljacobso@calpoly.edu
CONFERENCE WEBSITE:
www.calpoly.edu/~dptc/14th_ingredients_symposium.html
2012 Program Schedule
Day 1
Thursday, March 1, 2012
Day 2
Friday, March 2, 2012
7:00 a.m.
8:00 a.m.
8:10 a.m.
8:15 a.m.
REGISTRATION (Continental breakfast available)
WELCOMING REMARKS
Session I: Global Marketplace for Dairy Ingredients
Dairy Ingredients and the Global Business Environment;
Dan Basse, AgResource Company
Future Outlook for Dairy Ingredients; Phil Plourd,
Blimling & Associates
BREAK – REFRESHMENTS, POSTERS,
PRODUCT SAMPLES
Session II: New Approaches to Dairy Ingredients
Processing I
Principles and Practice of Electrodialysis of Whey
for Demineralization; Francois Rousset, Novasep
Complex Oligosaccharides as Dairy Ingredients;
Daniela Barile, University of California, Davis
Freeze Drying of Heat Sensitive Materials to Maintain
Bioactivity and Potential Applications for High Value
Dairy Ingredients; Jakob Svendsen, GEA Niro
LUNCH (provided)
Session III: New Approaches to Dairy Ingredients
Processing II
Separating Milk Into Different Value-added Fractions –
What are the Opportunities?; John Lucey, University of
Wisconsin, Madison
Overcoming Hurdles to U.S. Innovation and
Competitiveness: A Perspective From Oceania;
Mike Matthews, Consultant (formerly CEO Tatua
Cooperative, New Zealand)
BREAK – REFRESHMENTS, POSTERS,
PRODUCT SAMPLES
Session IV: Quality Assurance in Dairy Ingredients
Food Safety Modernization Act – Latest Update;
Allen Sayler, Randolph Associates
What is New in Cleaning and Sanitation; (speaker TBA)
Wrap-up Day 1
Adjourn
RECEPTION (hosted by USDEC)
7:00 a.m.
8:00 a.m.
8:05 a.m.
REGISTRATION (Continental breakfast available)
Session V: Opportunities in Nutrition and Health
Medical Nutrition Market and Opportunities for Dairy;
David Clark, (formerly Friesland Campina)
Nutrition Research Update – What Opportunities
are on the Horizon? Chris Cifelli, Dairy Management, Inc.
“Nutrition Trends: Their Impact on Health Professionals
and Consumers; Mary Anne Burkmann, Dairy Council of
California
BREAK – REFRESHMENTS
Session VI: Dairy Ingredients Structures for
Improving Health
Colloidal Properties Fundamentals to Design Food
Structures; Allen Foegeding, North Carolina State
University
TBA
LUNCH (provided)
Session VII: End User Dairy Ingredients Needs,
Applications and Opportunities
An Industry Roundtable Discussion (speakers TBA)
BREAK – REFRESHMENTS
Session VIII: Sustainability in Dairy Ingredient Sector
What does it mean to be green?
Dairy Industry Approaches to Addressing Sustainability;
TBA, Dairy Management, Inc.
CLOSING REMARKS
Adjourn
9:05 a.m.
9:55 a.m.
10:20 a.m.
10:25 a.m.
11:00 a.m.
11:35 a.m.
12:10 p.m.
1:30 p.m.
1:35 p.m.
2:20 p.m.
3:00 p.m.
3:25 p.m.
3:30 p.m.
4:00 p.m.
4:30 p.m.
4:35 p.m.
5:30 p.m.
8:50 a.m.
9:20 a.m.
9:50 a.m.
10:15 a.m.
10:20 a.m.
11:05 a.m.
12:00 p.m.
1:15 p.m.
2:45 p.m.
3:10 p.m.
3:15 p.m.
3:45 p.m.
4:15 p.m.
4:30 p.m.
For more information please visit www.calpoly.edu/~dptc/14th_ingredients_symposium.html
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com
16
CHEESE MARKET NEWS® — February 3, 2012
NEWS/BUSINESS
Cheese smuggler receives 20-year ban from importing following conviction last year
WASHINGTON — A Florida man who
last year was convicted of smuggling
adulterated cheese into the United
States has been banned from importing any more food into the country for
20 years.
FDA issued an order effective Jan. 25
prohibiting Yuri Izurieta for a period of
20 years from importing articles of food
or offering such articles for importation
into the United States. The order, published in the Jan. 25 Federal Register,
is based on a finding that Izurieta was
convicted of six felony counts under
federal law for conduct relating to the
illegal importation of food.
Izurieta was given notice of the proposed debarment and an opportunity to
request a hearing. As of Nov. 10, 2011
(30 days after receipt of the notice),
Izurieta had not responded, which FDA
says constitutes a waiver of his right to
a hearing concerning this action.
Last year Yuri and Anneri Izurieta
and Naver Trading Corp., a Miami-based
dairy importer, were charged with
importing shipments of dairy products
into the United States over several
years, though they were not authorized
to sell and distribute these products.
(See “Couple indicted for smuggling
cheese” in the March 11, 2011, issue
of Cheese Market News.) In May, the
defendants were convicted of one count
of conspiracy to smuggle goods into the
United States and five counts of smug-
gling goods into the United States.
Anneri Izurieta was sentenced to 30
months in prison, to be followed by an
additional 10 months’ imprisonment
because she committed some of the
smuggling while on probation from a
conviction for similar offenses. Yuri
Izurieta was sentenced to 27 months’
imprisonment, and Naver Trading Corp.
was sentenced to two years’ probation.
Over several years, the Izurietas
and Naver Trading Corp. repeatedly
imported multi-ton shipments of cheese
and other dairy products into the United
States. Although these dairy products
were released form the port into the
custody of the Izurietas and Naver
Trading Corp., the defendants were
not authorized to sell and distribute
the products.
According to FDA, Yuri Izurieta
imported dairy products and other food
from Honduras and Nicaragua while
working for Naver Trading Corp., and
he failed to disclose the location of
dairy product shipments after learning FDA had slated specific shipments
for examination due to contamination
concerns. FDA says Izurieta also distributed shipments of dairy products
after learning specific shipments were
slated for FDA examination due to
adulteration concerns and failed to redeliver for destruction and exportation
shipments that FDA had determined to
be adulterated with E. coli, Staphylococcus aureus and Salmonella. CMN
BEL BRANDS
Continued from page 1
For more information please visit www.cheeseexpo.org
creation of up to 400 jobs. It goes beyond the estimated annual $500 million
economic impact once the plant is fully
operational. And it goes beyond the
opportunity for our dairy operations to
expand both capacity and market share.
“Having an internationally recognized company like Bel Brands as our
newest corporate citizen tells the world
that South Dakota is open and ready
for business from anywhere around the
globe,” he adds.
Chambers says Bel Brands is excited
to become a part of the Brookings community and looks forward to providing
new opportunities for economic growth
and employment in the area.
“We wish to thank Gov. Daugaard, the
Governor’s Office of Economic Development team, the Brookings Economic
Development team, Mayor (Tim) Reed
and the city of Brookings for their tireless effort in helping us select Brookings
as the site for our new plant,” he says.
Mayor Reed notes that Bel Brands’
project will complement the city’s
efforts to build upon regional advantages, such as the South Dakota State
University Dairy Science program, while
adding value and creating new economic
opportunities for regional agricultural
producers.
Chambers notes that Corporate Social Responsibility (CSR) is an integral
part of Bel Brands’ global development
policy. One of the pillars of Bel’s CSR
initiative is to be actively committed
to economic, social and environmental
sustainability in the local communities
in which the company operates.
Jones Lang LaSalle and T.C. Jacoby
and Co. represented Bel Brands in the
site selection process.
In addition, Francine Moudry, previously director of operations for Bel
Brands’ Leitchfield, Ky., plant, recently
was appointed project director to lead
the planning and construction of the new
Brookings manufacturing facility and is
relocating to the Brookings area. CMN
Reprinted with permission from the Feb. 3, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com