Cheese Market News - Organizations, government …how to use it.” Dairy-based products have an average NuVal Score of about 54. Chocolate milk scores a 27, and whole white milk scores

Reprinted with permission from the June 29, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

2012 New Products Roundup features latest innovationsMADISON, Wis. — Cheese Market News is pleased to bring our readers the latest equipment, packaging, ingredients and other products and services available to the dairy industry in our 2012 New Products Roundup. This special annual section highlights products that have been launched within the last year to help U.S cheesemakers and other dairy processors to increase efficiency, maintain top quality and create new products for the marketplace.

The products and services listed here are just a sampling of the many new products available to the industry. Cheese Market News surveyed a broad range of industry suppliers and received several responses from companies eager to share their new in-novations with cheese and dairy manufacturers.

To read more about these latest product offerings from the supplier side of the industry, please read on …

New Jersey farm launches new cheese, yogurt brandBy Alyssa Sowerwine

LAMBERTVILLE, N.J. — In the face of flat milk profits, a New Jersey dairy farm is looking to break into the cheese and dairy product business.

Fulper Farms LLC, a five-generation dairy business located just outside Lambertville, N.J., in West Amwell Township, is working with an offsite cheesemaker, Mondo Dairy, to produce products such as yogurt, Greek yogurt and cheese that will carry the Fulper Farms name and label, says Breanna Fulper, manager of agri-tourism for Fulper Farms LLC. She is the daughter of Robert Fulper, who together with his brother, Fred, are owners of the business.

Fulper says her great-great-grandmother started the farm as a vegetable farm more than 100 years ago, selling products to companies including Campbell’s Soup.

In the 1950s, her grandfather Bob Fulper installed a milking parlor, one of the first in New Jersey, she says. The company began selling its milk for wholesale prices.

Currently, Fulper Farms milks about 120 cows.However, Fulper says wholesale milk prices are stagnant, and the

family needs to look elsewhere to increase its profits.A graduate of Cornell University, Fulper has been working on a

business plan to sell dairy products under the company name as well as general agri-tourism on the farm.

Fulper Farms currently does tours of its dairy farm, as well as birthday parties and a weeklong day camp for kids.

“The educational component of agriculture is so important,” Fulper says. “Many in New Jersey are not connected to the agricultural his-tory anymore.”

The company also uses solar-renewable energy and rents unused land to other agricultural businesses.

9ROXPH��-XQH��1XPEHU��

By Aaron Martin

MADISON, Wis. — Everyone seems to agree that consumers should have access to nutri-tional information before pur-chasing food so they can make informed decisions about how different products contribute to a healthy lifestyle.

When it comes to figuring out how to provide that nutri-tional information in a clear, easy-to-understand format, however, opinions vary on what the best approach is. A number of systems have been implemented in recent years, and the FDA recently received a recommendation from the scientific community that the federal government should

Organizations, government offer opinions on nutritional scoring

endorse a unified front-of-package food labeling system.

Two different systems have been implemented in retail stores across the United States in recent years: the NuVaL LLC Nutritional Scoring System in 2008, which was developed by health experts from Yale University and other institu-tions; and Facts Up Front, implemented and endorsed by Grocery Manufacturers Association (GMA) and Food Marketing Institute (FMI) last year.

NuVal Scoring plugs food nutritional data into an al-gorithm that ranks how well products meet federal dietary guidelines on a scale of 1-100. For example, high levels of saturated fat can pull down a score while calcium can help raise it. Products that are ranked with a higher number have greater nutritional value. Product scores are displayed on store shelves next to price tags rather than on product packaging.

“The beauty of NuVal Scor-ing to consumers is its simplic-ity,” says Elizabeth Anderson, manager of nutrition and customer marketing, NuVal. “It’s been really well received by consumers once they under-

stand how the system works and how to use it.”

Dairy-based products have an average NuVal Score of about 54. Chocolate milk scores a 27, and whole white milk scores a 52. Lower-fat milks score higher, with fat-free or skim milk scoring a 91. Meanwhile, Chobani 0-percent plain yogurt tips the scales with a score of 93, and lowfat cottage cheese scored a 24. Score variations among dairy products are due to saturated fat content. Other factors that influence milk product scores include added sugar and salt, and the concen-trations of calcium, vitamin A and vitamin D, NuVal says.

Developers of the system, which ranks tens of thousands of products in 16,000 grocery stores across 31 states, say NuVal scores incorporate more than 30 nutrients into its prod-uct scores. NuVal was launched as a joint venture by Topco Associations LLC and Griffin Hospital of Derby, Conn., a non-profit community hospital and home to the Yale-Griffin Prevention Research Center. Retailers pay a fee to license the scoring system from NuVal. The hospital owns the algorithm on which the system relies and only a panel of health and food

experts from various universi-ties can modify it.

However, some have ques-tioned the accuracy and trans-parency of NuVal. The National Consumers League (NCL) recently filed a formal com-plaint with FDA over the NuVal system. NCL’s letter to FDA cites a number of NuVal scores that give foods such as Doritos Tortilla Chips, Ghiradelli Cara-mel Turtle Chocolate Brownie Mix and Diet Coke higher nu-tritional ratings than canned peaches or mandarin oranges.

“The NuVal rating system is fatally flawed and should be dis-carded,” says Sally Greenberg, NCL executive director. “Its algorithmic formula — which is not transparent to consum-ers or the scientific community — results in snack chips, soft drinks and desserts being given as high or higher nutritional scores than some canned fruits and vegetables. NuVal’s so-called nutritional ratings are a travesty that confuse, rather than enlighten, consumers. We need the FDA to step in and set industry-wide standards. Moreover, the FDA should not allow NuVal or any other flawed nutritional rating system to further confuse consumers who

Butter stocks up 55 percent from May of last year

A

INSIDE

Turn to SCORING, page 19 D

Turn to ROUNDUP, page 7 D

WASHINGTON — Total butter in U.S. cold storage was 264.3 million pounds as of May 31, up 55 percent from May 2011’s 170.1 mil-lion pounds and up 4 percent from April 2012’s 254.2 million pounds, according to data recently released by USDA’s National Agri-cultural Statistics Service (NASS).

According to NASS, total Turn to BUTTER, page 19 DTurn to FULPER, page 19 D

Scan this code for breaking news and the latest markets!

) �Entry forms available for Dairy Expo contest. For details, see page 3.

) Guest column: Food choices, hunger, obesity and exercise — how do these fit together? For details, see page 4.

)��Exclusive: CMN’s annual New Products Roundup: For details, see pages 7-16.

) Revised Cabot labels not specific to Vermont. For details, see page 20.

http://www.facebook.com/cheesemarketnews?ref=tn_tnmn

Reprinted with permission from the June 29, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 29, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.comReprinted with permission from the June 29, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

MARKET INDICATORS

2 CHEESE MARKET NEWS® — June 29, 2012

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.

STAFF SUBSCRIPTION INFORMATION&KHHVH�0DUNHW�1HZV��3XEOLFDWLRQ��,661��LV�SXEOLVKHG�ZHHNO\�E\�4XDUQH�3XEOLVKLQJ�//&��6LJQDWXUH�'ULYH��0LGGOHWRQ��:,��3KRQH��)$;��3HULRGLFDOV�SRVWDJH�SDLG�DW�0DGLVRQ��:,��&LUFXODWLRQ�UHFRUGV�DUH�PDLQWDLQHG�E\�4XDUQH�3XEOLVKLQJ�//&��6LJQDWXUH�'ULYH��0LGGOHWRQ��:,� ��POSTMASTER: Send address changes to Cheese Market News®, Subscriber Services, P. O. Box 628254, Middleton, WI 53562; Form 3579 requested; or call direct at 608/831-6002.� �$OO� ULJKWV�UHVHUYHG�XQGHU�WKH�8QLWHG�6WDWHV�,QWHUQDWLRQDO�DQG�3DQ�$PHULFDQ�&RS\ULJKW� &RQYHQWLRQV�� 1R� SDUW� RI� WKLV� SXEOLFDWLRQ� PD\� EH�UHSURGXFHG��VWRUHG�LQ�D�UHWULHYDO�V\VWHP�RU�WUDQVPLWWHG�LQ�DQ\�IRUP�RU�E\�DQ\�PHDQV��PHFKDQLFDO�� SKRWRFRS\LQJ��HOHFWURQLF�UHFRUGLQJ�RU�RWKHUZLVH��ZLWKRXW�WKH�SULRU�ZULWWHQ�SHUPLVVLRQ�RI�4XDUQH� 3XEOLVKLQJ� //&�� 2SLQLRQV� H[SUHVVHG� LQ� DUWLFOHV� DUH�WKRVH� RI� WKH� DXWKRUV� DQG� GR� QRW� QHFHVVDULO\� UHÁHFW� WKRVH� RI�4XDUQH�3XEOLVKLQJ�//&�GED�&KHHVH�0DUNHW�1HZV��&KHHVH�0DUNHW�1HZV��GRHV�QRW�HQGRUVH�WKH�SURGXFWV�RI�DQ\�DGYHUWLVHU�DQG�GRHV�QRW�DVVXPH�DQG�KHUHE\�GLVFODLPV�DQ\�OLDELOLW\�WR�DQ\�SHUVRQ�IRU�DQ\�ORVV�RU�GDPDJH�FDXVHG�E\�HUURUV�RU�RPLVVLRQV�LQ�WKH�PDWHULDO�FRQWDLQHG�KHUHLQ��UHJDUGOHVV�RI�ZKHWKHU�VXFK�HUURUV�UHVXOW�IURP�QHJOLJHQFH��DFFLGHQW�RU�DQ\�RWKHU�FDXVH�ZKDWVRHYHU��&RS\ULJKW��E\�4XDUQH�3XEOLVKLQJ�//&�Subscriptions:��IRU�8�6��VHFRQG�FODVV�GHOLYHU\��IRU�8�6��ÀUVW�FODVV�GHOLYHU\�LQFOXGLQJ�&DQDGD�DQG��,QWHU�QDWLRQDO�UDWH�WR�DOO�RWKHUV��3ULQWHG�LQ�8�6�$�

Susan Quarne, 3XEOLVKHU (PH 608/831-6002; FAX 608/831-1004)��e-mail: [email protected] Kate Sander, (GLWRULDO�'LUHFWRU (PH 509/962-4026; FAX 509/962-4027)��e-mail: [email protected] Sowerwine, 6HQLRU�(GLWRU (PH 608/288-9090; FAX 608/288-9093)�� e-mail: [email protected] Archwamety, 1HZV�:HE�(GLWRU (PH 608/288-9090; FAX 608/288-9093)�� e-mail: [email protected] Aaron Martin, 1HZV�(GLWRU (PH 608/288-9090; FAX 608/288-9093)�� e-mail: [email protected]

REGULAR CONTRIBUTORSJohn Umhoefer, Downes-O'Neill LLC, International Dairy Foods Association, National Milk Producers Federation

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

WEBSITE: �www.cheesemarketnews.com

Dry Products* June 29, 2012

DRY BUTTERMILK(FOB)Central & East: $.9900-$1.1500(+4 1/2).(FOB) West: $1.0100-$1.1700(+2); mostly $1.0700(+2)-$1.1100(+4).

EDIBLE LACTOSE(FOB)Central and West: $.7500-$1.0150; mostly $.8200-$.9200.

NONFAT DRY MILKCentral & East: low/medium heat $1.1600(-1)-$1.2600(+1/2); mostly $1.1850(+1/2)-$1.2300. high heat $1.2200-$1.3600(+4).West: low/medium heat $1.1200(+1)-$1.3000(+5); mostly $1.1400(+1)-$1.2200(+2). high heat $1.1650-$1.3000(+1).Calif. manufacturing plants: extra grade/grade A weighted ave. $1.0755(-.0135) based on 18,977,806 lbs. Sales to CCC: 0 lbs.

WHOLE MILK POWDER (National): $1.3700(-7)-$1.5000.

DRY WHEYCentral: nonhygroscopic $.4000-$.5575(+1/4); mostly $.4200-$.5300(+1/2)West: nonhygroscopic $.4600(+1)-$.5275(+1/4); mostly $.4600(+1)-$.5150(-1/2).(FOB) Northeast: extra grade/grade A $.4850(+1 1/2)-$.5575(+3/4).

ANIMAL FEED (Central): Whey spray milk replacer $.3575-$.4775.

WHEY PROTEIN CONCENTRATE (34 percent): $.9000-$1.3450; mostly $1.1000-$1.2375(-1 3/4).

CASEIN: Rennet $3.9500-$4.7000; Acid $4.3000-$4.9000.

*Source: USDA’s Dairy Market News

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

YEAR2006200720082009201020112012

JAN13.3913.5619.3210.7814.5013.4817.05

FEB12.2014.18 17.03 9.31 14.2817.0016.06

MAR11.1115.0918.0010.4412.7819.4015.72

APR10.9316.0916.7610.7812.9216.8715.72

MAY10.8317.6018.18 9.8413.3816.5215.23

JUN11.2920.1720.25 9.9713.6219.11

JUL10.9221.3818.24 9.9713.7421.39

AUG11.0619.8317.3211.2015.1821.67

SEP12.2920.0716.2812.1116.2619.07

OCT12.3218.7017.0612.8216.9418.03

NOV12.8419.2215.5114.0815.4419.07

DEC13.4720.6015.2814.9813.8318.77

(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.)

ButterCheese

12,016129,184

+6+126

9,131128,785

+200-781

+2,885+399

NC-1

Weekly Cold Storage Holdings June 25, 2012 On hand Week Change since June 1 Last Year Monday Change Pounds Percent Pounds Change

Total Contracts Traded/Open Interest Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.

JUN12JUL12AUG12SEP12OCT12NOV12DEC12JAN13FEB13MAR13APR13

64/9,303

1.5771.7051.7471.7471.7471.7201.7101.6861.6711.6651.675

1,7711,4211,3441,3121,0861,0771,083

1464014

9

CHEESE FUTURES for the week ended June 28, 2012 (Listings for each day by month, settling price and open interest)

1.5771.7221.7581.7591.7531.7301.7121.6971.6801.6651.675

1,7711,4211,3431,3071,0711,0751,076

1464014

9

134/9,273

1.5771.7021.7501.7701.7591.7301.7131.7101.6861.6651.675

1,7711,4221,3411,3071,0701,0751,076

14740 14

9

Fri., June 22 Mon., June 25 Tues., June 26 Wed., June 27 Thurs., June 28

1.5771.6921.7401.7431.7401.7181.7081.6861.6711.6651.675

1,7711,4231,3531,3091,0861,0771,083

1464014

9

97/9,311

1.5771.6721.7201.7201.7201.7081.7001.6861.6711.6651.675

1,7711,4231,3581,3151,0821,0691,082

1464014

9

39/9,309 31/9,272

Total Contracts Traded/Open Interest

JUN12JUL12AUG12SEP12OCT12NOV12DEC12JAN13FEB13MAR13APR13MAY 13

52/2,101

50.5051.2554.0054.0054.0054.0054.0046.2542.0041.0038.5040.25

446311263315277240232

83321

DRY WHEY FUTURES for the week ended June 28, 2012 (Listings for each day by month, settling price and open interest)

50.5051.2554.0053.7553.7554.0053.5046.2542.0041.0038.5040.25

446313263314278240234

83321

14/2,105

50.5051.2553.0053.1053.1053.2553.0046.2842.0041.0038.5340.25

446313261319282244239

83321

32/2,121


50.5051.0553.5053.7054.0053.5053.0045.0042.0041.0038.5040.25

64/2,072

50.5051.0553.5052.5052.5052.7551.8045.0042.0039.5038.5040.25

446311260306266225219

83321

66/2,050

446311265308266230229

83321

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.

Monday Tuesday Wednesday Thursday Friday

Chicago Mercantile Exchange

June 25 June 26 June 27 June 28 June 29

Weekly average (June 25-29): Barrels: $1.6720(+.0685); 40-lb. Blocks: $1.6490(+.0295).Weekly ave. one year ago (June 27-July 1, 2011) Barrels: $2.0855; 40-lb. Blocks: $2.1290.

Cheese BarrelsPriceChange

Cheese 40-lb. blockPriceChange

Extra Grade NDMPriceChange

Grade A NDMPriceChange

Weekly average (June 25-29): Extra Grade: $1.1930(+.0230); Grade A: $1.2275(+.0030).

Grade AA ButterPriceChange

Class II Cream (Major Northeast Cities): $2.1190(+.1925)–$2.2265(+.1540).Weekly average (June 25-29): Grade AA: $1.5215(-.0140).

$1.6750 NC

$1.6525NC

$1.5200NC

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

$1.1950 +1/2

$1.2275NC

Cash prices for the week ended June 29, 2012

$1.6750+1 1/2

$1.6525+1 1/4

$1.1900 NC

$1.2275NC

$1.5200NC

$1.6750 NC

$1.6500-1/4

$1.5200NC

$1.1950 NC

$1.2275NC

$1.5275+3/4

$1.1950 NC

$1.2275 NC

$1.5200NC

$1.1900 NC

$1.6600 +2 1/2

$1.6400 +1 1/2

$1.2275 NC

$1.6750 NC

$1.6500 NC

Reprinted with permission from the June 29, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.comReprinted with permission from the June 29, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

June 29, 2012 — CHEESE MARKET NEWS® 3

DISCLAIMER: Cheese Market News® has made every effort to provide accurate current as well as historical market information. However, we do not guarantee the accuracy of these data and do not assume liability for errors or omissions.

For more information please visit www.cheeseshredder.com

NEWS/BUSINESS MARKET INDICATORS

www.cheeseshredder.comMADISON, Wis. — Entry forms for the World Dairy Expo Championship Dairy Product Contest have been sent to dairy plants in the United States and Canada.

The contest, sponsored by Wisconsin Dairy Products Association (WDPA), has been expanded this year to include a wider variety of dairy products in cheese, yogurt, ice cream, sour cream, sour cream based-dips, whipping cream, sherbet, but-termilk, nonfat dried milk, butter, cottage cheese, whey, fluid milk and an innovative categories.

If a company did not receive an entry form, or would like more information, WDPA can be reached at 608-836-3336 or [email protected]. Complete contest infor-mation also can be found at www.wdpa.net.

Companies may submit as many entries

Entry forms available for Dairy Expo contestas they wish by July 23. Once a company has submitted entry forms and fees, en-tries must be shipped from July 30-Aug. 2. All cheese, butter, yogurt, sour cream, cottage cheese, sour cream based-dips, buttermilk, whipping cream and fluid milk entries will be shipped to the Midwest Refrigerated Services in McFarland, Wis. Ice cream, sherbet, dried whey products and creative/innovative technology entries will be shipped to University of Wisconsin-Madison’s Babcock Hall.

Judging will take place Aug. 7- 9. Win-ning entries will be auctioned off Oct. 2 at World Dairy Expo. A portion of the auction proceeds will be used to fund the Dr. Robert Bradley Scholarship, which will be awarded to a student pursuing a career in the dairy industry. CMN

NORTHFIELD, Ill. — Kraft Foods Inc. recently announced that it will transfer its stock exchange listing to the NASDAQ Global Select Market from the New York Stock Exchange. The company says that its decision to transfer to The NASDAQ Global Select Market, an exchange of The NASDAQ OMX Group Inc., will yield greater cost efficiencies, while providing visibility advantages for the company’s iconic brands.

Kraft Foods shares will begin trading on the NASDAQ Stock Market on June 26, 2012, and the ticker symbol will remain KFT.

As previously announced, Kraft Foods Inc. will be dividing into two industry-leading public companies before the end of the year: a high-growth global snacks business called Mondelez International

Kraft will transfer stock listing to NASDAQInc. and a high-margin North American grocery business called Kraft Foods Group Inc. Both companies will trade on the NASDAQ exchange.

At the time of the spin-off later this year, Kraft Foods Inc. will change its name to Mondelez International Inc., and the company’s common stock will trade under the symbol MDLZ. Concur-rently, the North American grocery business will be spun off to form a new company, Kraft Foods Group Inc., whose common stock will trade under the symbol KRFT. The symbol KFT will be retired at that time, the company says.

Until the spin-off, however, the name and stock trading symbol for the company will remain Kraft Foods Inc. and KFT, respectively, Kraft Foods says. CMN

National Dairy Products Sales Report

Cheese 40-lb. Blocks:

*/Revised. 1/Prices weighted by volumes reported. 2/Sales as reported by participating manufacturers. Reported in pounds. More information is available by calling AMS at 202-720-4392.

Average price1 Sales volume2

Cheese 500-lb. Barrels:Average price1

Adj. price to 38% moistureSales volume2

Moisture content Butter:

Average price1

Sales volume2 Nonfat Dry Milk:

Average price1 Sales volume2

Dry Whey:Average price1 Sales volume2

For the week ended: 6/9/12

*$1.5517*10,089,568

$1.6024$1.5313

10,300,30735.12

$1.36794,350,587

*$1.1054*27,587,392

$0.50309,538,589

$1.587910,773,288

*$1.6277*$1.5496

*10,290,716*34.88

$1.38773,430,981

*$1.1016*30,151,388

*$0.5057*9,635,222

6/16/12 6/2/12

$1.516310,383,891

$1.5731$1.4998

9,395,40734.97

$1.36294,864,860

*$1.0964*30,769,117

$0.51667,390,394

$1.623410,936,504

$1.6582$1.5811

8,851,22034.98

$1.39815,789,109

$1.109032,599,624

$0.49688,690,482

6/23/12

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 additional months not included in this chart.


Cash-Settled NDM

407375398338276188128

0/2,110

JUN12JUL12AUG12SEP12OCT12NOV12DEC12

Cash-Settled Butter

JUN12JUL12AUG12SEP12OCT12NOV12DEC12JAN13FEB13MAR13


774780778792634601517

911

4/4,887

143.00154.75156.25156.75157.75157.75159.25160.25160.00160.00

111.00117.00123.00123.28123.50128.23125.08

407375398338276190128

11/2,112

143.00154.50156.25156.75157.75157.75159.25160.25160.00160.00

774780778794634601517

911

6/4,889

111.00117.00123.00123.28123.75128.23125.33

407375398338276190128

1/2,112

141.00154.50156.25156.75157.75157.75159.25160.25160.00160.00

774780778794634601517

911

2/4,889





JUN12JUL12AUG12SEP12OCT12NOV12DEC12JAN13FEB13MAR13APR13MAY13JUN13JUL13AUG13SEP13OCT13NOV13DEC13

Class III Milk#

15.6617.0617.5117.5717.5017.2717.1416.9016.6016.3916.4516.5016.6216.4216.3516.4016.2316.1816.13

4,4594,0744,4303,2412,9532,6752,443

465311252179129110

374123191813

1,196/25,872

15.6417.0517.4817.6117.5017.2717.1417.0016.6516.4816.5016.6016.7016.4816.3516.5016.2516.1816.13

4,4524,0624,6063,2312,9682,6702,451

466314272183142119

374124201813

818/26,089

15.6316.9417.5317.7017.6317.2617.1317.1016.7016.5316.5616.6016.7516.4816.3916.5116.2516.2516.25

4,4484,0534,6673,2572,9822,6762,505

499321272185142119374124201914

953/26,281


Class IV Milk*

JUN12JUL12AUG12SEP12OCT12NOV12DEC12JAN13FEB13MAR13

13.5014.4514.6014.9014.5014.6014.7015.4015.5015.50

283927477675857

867

13.5014.4514.6014.9014.5014.6214.7615.4015.5015.50

283927477675857

867

0/745

13.5014.4514.6014.9014.5014.6214.7615.4015.5015.50

283927477675857

867

0/745

CME FUTURES for the week ended June 28, 2012


0/745

15.6516.9517.4817.4717.3917.1517.0216.7616.5716.3116.3516.4516.5716.4216.3516.3716.2116.1816.13

13.5014.4514.6014.9014.5014.6014.7015.4015.5015.50

112.00118.00122.78123.28123.25128.00125.00

143.68154.75156.25157.75157.98157.75159.25160.25160.00160.00

7/4,884

0/2,110

0/745

1,002/25,605

15.6716.6617.1917.1517.1017.0516.9016.7016.5116.2516.2516.3516.5016.4216.3116.3716.2116.1816.13

497/25,348

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Perspective:Industry Issues

Food choices, hunger, obesity and exercise — how do these fit together?

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As the Farm Bill debate continues in Congress, vocal groups are clamoring to limit choice under government-funded feeding programs, such as the Supple-mental Nutrition Assistance Program (SNAP), formerly known as the Food Stamp Program. Some of those efforts are well intentioned, with groups trying to force more healthy eating patterns on the public to limit the growing prob-lem of obesity. Others are self-serving, with some trying to encourage greater purchases of their products by limiting choices.

Then there’s the other side of the debate. Groups in this camp are concerned that limited choices would discriminate against less well-off and less well-fed citizens, and they believe choice should be a fundamental right.

We see the same debate playing out in regulations and actions that would change how we serve our children in public schools by imposing restrictions

and limitations that often make little or no sense. For example, research shows that using other foods to replace lost nutrients when flavored milk is removed from schools would add 171 more calories and increase the cost of the meal significantly.

That’s why IDFA has stuck with the premise that there are no “good foods” or “bad foods.” Dairy products offer a terrific suite of nutrients, but they can contain fat, sodium and sugar, and these nutrients frequently fall on the “bad” list for those who like to use such labels. We believe this narrow focus is misguided. Instead of zeroing in on individual nu-trients, we need to look at both diet and exercise and aim to achieve a proper balance between our input and output.

Programs that focus solely on mi-cromanaging nutrients just won’t work. Here’s one recent example.

New York City Mayor Michael Bloomberg has proposed a restriction

on super-sized beverages in his city to reduce obesity. It’s good for headlines and political pats on the back but totally ineffective in addressing the underlin-ing issue of balance. I understand that it’s harder to launch and fund wide-spread exercise programs and nutrition education, but these issues of obesity, hunger and fundamental choice won’t get sorted out until balance is brought to the debate instead of posturing for political points. Arbitrarily pick-ing products to limit, particularly for those who already have so few choices because of financial restrictions, is ar-rogant at best.

The dairy industry, long guided by sound science and health and nutrition experts, is actively pursuing new op-portunities to help Americans achieve a proper balance of good nutrition and exercise. Let’s applaud these efforts and build on them.

Fuel Up to Play 60 is a program founded by the National Dairy Council and the National Football League, in collaboration with the U.S. Department of Agriculture. It empowers students to take charge and make small, everyday changes at school. Students can win prizes, like a school visit from an NFL player or even Super Bowl tickets, for choosing good-for-you foods and getting active for at least 60 minutes every day. The goal is for kids to strike a balance between nutrition and exercise, making a difference not only in their own lives, but also in their community.

The Milk Processor Education Program is working with select YMCA summer camps in three major cities to launch the Arranca Con Energia (Start up with Energy) Summer Breakfast Program. These events open with a breakfast of cereal with milk, interac-tive stations for the children and a spe-cial appearance by a notable Hispanic

athlete. The athlete hosts a kid-friendly demonstration on his or her sport and encourages the campers to start the day with a healthy breakfast that includes milk so they’ll have enough energy to enjoy all of the club’s activities. Again, the goal is to strike a good balance between proper nutrition and exercise.

So balance is important. But there’s one other thing that these efforts have in common: education. They’re reach-ing out to kids at an early age to let them know that nutritious food choices will help them in their schoolwork, in their sports activities and in living a healthy life.

It seems to me that instead of try-ing to regulate or legislate consumer choice, it’s time to educate. The food industry should unite in an effort to better educate consumers that diet and exercise must be looked at in a broader sense, with opportunities to cut back on calories as well as to indulge, but with balance in both our input and output.

We can find fun and exciting ways to educate consumers, young and old, on the life-saving benefits of balancing healthy eating with oc-casional treats and regular exercise. Aristotle had it right: “Moderation in all things,” to which I would add “including moderation.” CMN

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

NASFT names sofi Gold Award winnersWASHINGTON — Vermont Butter & Cheese Creamery’s Bonne Bouche claimed sofi Gold Award in the cheese or dairy product category at the Summer Fancy Food Show held here June 17-19.

The awards from the National Associa-tion for the Specialty Food Trade (NASFT) were presented by Chef Jose Andres.

Other sofi award winners in dairy-related categories are:

•Dessert or dessert toppings: Jeni’s Splendid Ice Creams, Lemon Frozen Yogurt.

•Perishable foodservice product: Vermont Butter & Cheese Creamery, Cultured Butter with Sea Salt Crystals.

•Product line: Vermont Butter & Cheese Creamery.

•USDA-certified organic product: Rogue Creamery, Flora Nelle.

This year’s contest had a record 2,520 entries across 32 award categories, including 374 entries for outstanding new product.

“This year’s winners are a true ex-ample of the creativity and innovation that is driving the specialty food indus-try today,” says Ann Daw, president of NASFT. “With such strong competition, the people behind these wonderful prod-ucts should be especially proud.” CMN

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NEWS/BUSINESSJune 29, 2012 — CHEESE MARKET NEWS® 5

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ARLINGTON, Va. — Cooperatives Working Together (CWT) has ac-cepted four requests for export as-sistance from DFA and Darigold to sell a total of 1,100 metric tons (2.65 million pounds) of Cheddar and 100 metric tons (220,462 pounds) of butter to customers in Asia and the Middle East. The product will be de-livered July through December 2012.

In 2012, CWT has assisted mem-ber cooperatives in making export sales of Cheddar, Monterey Jack and

CWT to assist with 2.6 million pounds of cheese, butter export sales by December

Gouda cheese totaling 64.1 million pounds and butter and anhydrous milkfat totaling 45.2 million pounds to 32 countries on four continents.

On a butterfat basis, the milk equivalent of these exports is 1.58 billion pounds, or the same as the annual milk production of 75,100 cows.

CWT will pay export bonuses to the bidders when delivery of the product is verified by the submission of the required documentation. CMN

MINNEAPOLIS — To demonstrate how the food industry can develop products that address the nutritional needs of children, Cargill showcased new ingredients and ideas for creating breakthrough products at the 2012 Institute of Food Technologists (IFT) Food Expo, June 26-28 at the Las Vegas Convention Center.

Among the new products is re-duced-sugar chocolate milk, featuring Truvia natural sweetener. The kid-friendly drink contains 25 percent less sugar than traditional chocolate milk. Also showcased was a new blueberry snack bar with yogurt flavored drizzle, featuring Wilbur Y248 yogurt flavored confectionery coating, which meets the 30/10/30 rule (30 percent or less

Cargill showcases ingredients, ideas to overcome childhood nutrition challenges

calories from fat; 10 percent or less calories from saturated fat; at least 30 percent less sugar by weight) for school nutrition programs. The snack bars also offer whole grain nutrition benefits, as well as “good source of fiber” and “low fat” claims, Cargill says.

Cargill also educated attendees on a number of new ingredient con-cepts, including the SodiumSense sodium reduction system. The com-pany says SodiumSense is a new, cost effective, turnkey solution for manufacturers who want to reduce sodium up to 50 percent in prod-ucts like sauces, cheese, processed meats, prepared meals, salted snacks, soups and baked goods without noticeable impact on flavor. CMN

SOUTH ROYALTON, Vt. — Bob-White Systems Inc. has made a num-ber of changes to its online store in an effort to make purchasing dairy and cheesemaking supplies easier.

The company says that along with an improved online shopping experi-ence for supplies and equipment, customers also will find:

• Cheese cultures, rennet, ad-ditives, moulds, cheese cloths and

Bob-White Systems online store upgraded to make shopping easier, expand offerings

cleaning supplies.• Bucket milkers, bulk milk cool-

ers and tanks, milk totes, milking machines, goat milking supplies, vacuum pumps and cream separators.

• Used dairy equipment.Customers who have any trouble

placing orders or finding what they need at www.bobwhitesys-tems.com should contact the company at 802-763-2777. CMN

LAS VEGAS — A recent study pre-sented at the American College of Sports Medicine’s (ACSM) annual meeting suggests that whey protein can be more effective in developing lean muscle when compared with soy protein.

The study, funded by the Dairy Research Institute and presented at ACSM by the study’s principal investi-gator Jeff Volek, associate professor at the University of Connecticut, followed participants for nine months as they complete a resistance training program three times a week. They were given either 20 grams of whey protein concen-trate or soy isolate daily — immediately following exercise, or at breakfast on non-training days.

“After completing nine months of resistance training, all participants

Study: whey can help develop lean muscleexperienced increases in lean muscle mass,” Volek says. “The gains for par-ticipants consuming whey protein (3.3 kilograms) were significantly greater than for participants consuming soy protein (1.8 kilograms) — potentially due to the branched-chain amino acid content of the whey protein.”

The study builds upon research supporting the value of resistance training combined with whey protein supplementation in building lean mus-cle. Whey protein naturally contains leucine, a branched-chain amino acid that plays a significant role in muscle maintenance and repair. It cannot be manufactured by the body and must be obtained through foods.

For more information, vis-it www.USDEC.org or www.In-novateWithDairy.com. CMN

WASHINGTON — Fiscal 2012 agri-cultural exports are forecast at $134.5 billion, up $3.5 billion from the Febru-ary forecast but $2.9 billion below final fiscal 2011 exports, according to the latest “Outlook for U.S. Agricultural Trade” published by USDA’s Economic Research Service and Foreign Agricul-tural Service.

U.S. import demand continues to be strong, the outlook says, lifting the May estimated import value by $1 billion to $107.5 billion from the $106.5 billion projected in February. Given that the forecast for exports is up $3.5 billion while imports are rising only $1 billion in the latest forecast, the trade balance for 2012 is a surplus of $27 billion, still lower than the record $43 billion in 2011.

The forecast for dairy product ex-ports for fiscal 2012 was increased to $4.7 billion in May, up both from the $4.4 billion forecast in February and the $4.5 billion of dairy exports in fiscal year 2011.

USDA agriculture export forecast is up $3.5 billion from February projection

Dairy product imports for fiscal year 2012 were revised down in May to a projected $2.9 billion, compared to $3.0 billion forecast in February. However, the forecast still is above the $2.7 billion of dairy imports for fiscal 2011. Cheese imports are projected to be $1.1 million in fiscal 2012, the same as the February forecast and the fiscal 2011 total.

World growth in 2012 is expected to slow, the outlook says. The dollar is expected to be mixed but mostly down in 2012. Continuing turmoil in European financial markets along with falling employment and gross domestic product in most of the Eurozone reflects a recession likely to last through most of 2012, the report says. Modest North American growth will not offset the European recession, the outlook predicts. Despite problems in Europe, Asian economies are showing strong but slowing growth. CMN

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NEWS/BUSINESS

AUSTIN, Texas — The majority of consumers prefer to purchase “green” products; however, most aren’t willing to pay more for them, according to a recent report by retailmenot.com, a coupon website.

The website’s Shoppers Trend Report found that while 46 percent of respondents are more inclined to buy a product if it is eco-friendly, 59 percent are unwilling to pay more money for that eco-friendly product or service. More than a third of respondents say that it makes no difference to them if a product is eco-friendly.

The report concluded that 71 per-cent of respondents are aware of the environmental impact of products they purchase every day. Still, four

SAO PAULO, Brazil — Zip-Pak, global provider of resealable solutions and equipment, recently announced that it will open a new manufacturing facility in São Paulo, Brazil.

The plant will reduce lead times and greatly expand technical and consult-ing services to customers in Brazil,

Most consumers won’t pay more for green products, younger people more willing to

in 10 respondents report that when they actually make purchases, they do not think about the impact that those products have on the environment. Forty percent of respondents say they buy green, eco-friendly products when they are readily available and there is no big cost difference versus non-eco-friendly equivalents. Yet 51 percent of respondents report that they buy whichever products suit their needs at the time, green or not.

The report also found that consum-ers younger than 34 are twice as likely to purchase green products than those older than 34. Women also are more likely than men to buy green products if it is convenient and the price point is right (45 percent vs. 36 percent). CMN

Zip-Pak to open production facility in BrazilArgentina and Chile, the company says. Zip-Pak plans to begin full production of its full line of resealable closures in early 2013. The Brazil location also enables Zip-Pak machinery, material and package design experts to offer ongoing consultation and field service to its Latin American customers. CMN

WASHINGTON — FDA in Wednes-day’s Federal Register announced a request for comments on regulations under the Federal Import Milk Act (FIMA).

Under FIMA, milk or cream may be imported into the United States only by the holder of a valid import milk permit. Before such a permit is issued:

• All cows from which import milk or cream is produced must be physi-cally examined and found healthy;

• If the milk or cream is imported raw, all such cows must pass a tuber-culin test;

• The dairy farm and each plant in which the milk or cream is pro-cessed or handled must be inspected and found to meet certain sanitary requirements;

• Bacterial counts of the milk at

FDA seeks public comments on regulationsimposed under Federal Import Milk Act

the time of importation must not exceed specified limits; and

• The temperature of the milk or cream at the time of importation must not exceed 50 degrees Fahrenheit.

To ensure that comments on the information collection are received, the Office of Management and Budget (OMB) recommends that written comments be faxed to OMB’s Office of Information and Regulatory Affairs, Attn: FDA Desk Officer, at 202-395-7285, or e-mailed to [email protected]. All comments should be identified with the OMB control number 0910-0212.

For more information, con-tact Domini Bean with FDA’s Office of Information Manage-ment at 301-796-5733; e-mail: [email protected]. CMN

EVENTS

WESTMINSTER WEST, Vt. — HACCP will hold a two-day workshop on food safety for commercial cheesemakers here July 10-11.

The class will prepare participants to design and implement a HACCP program appropriate for small-scale artisan cheesemaking operations. Participants will work on elements of the HACCP program including: prod-uct descriptions, cheese production flow charts, critical control points

HACCP to hold food safety program for small-scale cheesemakers July 10-11

and prerequisite programs.The fee for the workshop is $400,

with a $200 deposit required upon reservation.

Checks should be made pay-able to Rachel Schaal and mailed to Westminster Artisan Cheese, 131 W. Parish Road, Westminster West, VT, 05346.

For more information, contact at 802-387-4041, or [email protected]. CMN

MADISON, Wis. — The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) will hold two export seminars in July, one geared toward companies who do not currently export and one geared toward companies that do export.

“Exploring Exports: The World is Waiting” will be held July 11 and is geared toward agricultural and food companies that are not currently exporting but are interested in ex-ploring their options. The half-day seminar will include presentations about international opportunities for Wisconsin products as well as state and federal services that are available for beginners. Information will be provided on why companies should consider exporting and steps to take to be export ready.

Representatives from Wisconsin companies that currently export in-ternationally will share their success stories and answer questions. Panel

Wisconsin DATCP to hold export seminars for beginners, current exporters in July

members include representatives from Nutorious LLC, Organic Valley and Trillium Organics.

DATCP encourages more experi-enced food exporters to attend the 2012 Midwest Buyers Mission July 25 in Madison. Here, Wisconsin food exporters can meet with qualified buyers from South America, Asia, Canada, Central America, Mexico, the Middle East and Europe, without the time and expense of interna-tional travel.

During the Buyers Mission, companies will have one-on-one meetings with international buyers to gain feedback on their product in that market, discuss opportunities and initiate future sales.

Registration is currently open for both events, which are sponsored by the Food Export Association of the Midwest USA. For more in-formation, or to register, contact DATCP’s Lisa Stout at 608-224-5126 or [email protected]. CMN

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ROUNDUPContinued from page 1

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Alfa Laval Inc. Kenosha, Wis.

Contact: Jim Larsen, business development manager-valves, Alfa Laval Inc., 262-605-2623, e-mail: jim. [email protected].

New product: Alfa Laval has re-leased a new cheese curd mixproof valve, the Unique PMO. It’s designed for the highest viscosity, particulate-laden dairy products – including Greek-style yogurt, yogurt with fruit solids and cheese curds nearly 2 inch-es in diameter.

The Unique PMO valve provides ef-ficient passage of the highest viscos-ity dairy products and is often used as a curd discharge mixproof valve on enclosed cheese vats, the company says. It’s available in 4-inch and 6-inch valve port sizes.

The company also says enhanced CIP efficiencies eliminate the need for manual pipe swing connections and single seat valve arrangements often found in cheese plants. Upgrad-ing to PMO mixproof valve technol-ogy can result in fewer valves and reduced floor space as bulky manual pipe swing systems and panels are no longer needed. Customers have found that the transition from a manual pipe swing system to the automated mixproof valve system can increase cheese production by one or more vats per day.

Cargill Inc.Minneapolis, Minn.

Contact: Cargill Salt, 888-385-7258, website: www.cargillsalt.com.

New product: Cargill Inc. recently introduced the SodiumSense sodium reduction system, a new, cost-effective, turnkey solution for manufacturers who want to reduce sodium up to 50 percent in products like sauces, cheese, processed meats, prepared meals, salted snacks, soups and baked goods. Cargill says Sodium Sense helps deliver lower-sodium products without compromising taste and aligns with in-creasing consumer expectations around lower-sodium options.

SodiumSense is a turnkey solution with three different formulations — SodiumSense system V1 for compat-ibility with meat products; SodiumSense system V2 for cheese and tomato-based products; and SodiumSense system V3 for bakery, broths and bases, and sauces and dressings. Cargill says SodiumSense is easy to use, including a 1:1 replace-ment ratio for salt in most formulations, and reduces sodium in formulations by up to 50 percent.

Ccontinued on page 8 D

“With 43 percent of consumers checking product labels for ‘low sodium’ claims, sodium reduction is very im-portant to manufacturers,” says Janice Johnson, applications and technical services leader-salt, Cargill, referencing a 2009 HealthFocus Trend Report. “In most cases, we can work with a customer to replicate the taste and look of their current product, but cut the sodium in line with reduction goals.”

During the recent Institute of Food Technologists (IFT) Food Expo, Cargill demonstrated the use of SodiumSense in a chicken quesadilla with 25 percent less sodium than traditional chicken quesadillas. Other new formulation ideas Cargill shared at the IFT show included blueberry snack bars with yogurt flavored drizzle featuring Wilbur Y248 yogurt flavored confectionery coating, and reduced-sugar chocolate milk featuring Truvia natural sweetener which contains 25 percent less sugar than traditional chocolate milk.

Chr. Hansen Co.Horsholm, Denmark

Contact: Roy Riley, marketing director-North America dairy cultures enzymes, 574-606-6106, e-mail: [email protected].

New product: Chr. Hansen has in-troduced penIT PS-60, a new propionic culture that ensures fast and controlled eye formation in Swiss cheese. The new culture series provides the typical mild sweetness to propionic cheeses, in ad-dition to a powerful gas release that allows for perfect eye formation, the company says.

“The key properties of the new

culture, PS-60, are its capabilities of controlling and standardizing the fermentation process. The benefits are both a high and fast gas formation — and thus a short ripening time — and a well-balanced, sweet nutty flavor with low pungency due to its low lipolytic activity. These properties have been confirmed in customer trials,” says Anne Claire Bauquis, marketing manager, Chr. Hansen.

The PS-60 Direct Vat Set culture can be purchased frozen in cartons designed to fit average vat sizes. The Direct Vat Set technology offers a number of ad-vantages in terms of flexibility of use, consistent performance, possibility of using customized culture blends and no investment in bulk starter equipment, the company says.

Peel/ReSeal

Clear Lam PackagingElk Grove Village, Ill.

Contact: Jim Foster, marketing manager, 847-439-8570, e-mail: [email protected].

New products: Clear Lam Packaging

has developed a new packaging material that is 50 percent plant-based, which allows it to generate 35.2 percent less greenhouse gases and use up to 36.8 percent less energy than conventional petroleum-based material, the company says.

The material was developed as part of Clear Lam’s Project Earth Clear initiative for Lactalis American Group Inc. to package its Precious Sticksters individual cheese sticks. The new film is made from a lamination of plant-based, renewable plastic and an outer layer is made from traditional petroleum-based plastic. Clear Lam produces the proprietary bio-base layer from pellets and additives, then the film is shipped to Lactalis production facilities where Precious Sticksters are packaged on horizontal form fill and seal machines. The company says the film performs well under normal distribution condi-tions and meets FDA requirements for food use.

“Clear Lam and Lactalis conducted extensive R&D and real-world testing to ensure this material met our rigorous standards for sustainability, durability and print quality,” says James San-filippo, president and CEO of Clear Lam.

Clear Lam also has launched a new Peel/ReSeal product line, which can be used to package premium cheese. The product line eliminates rigid lids and provides intuitive, consumer-friendly opening and closing capabilities, the company says.

Clear Lam also released PrimaPak, a product line that delivers a flex-ible, stackable replacement for rigid cans, bottles and jars. Produced on an automatic form-fill-seal machine, the package design can stack three high and incorporates the reclosable Peel/ReSeal

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system. Clear Lam says PrimaPak is lighter and consumes less weight and space than traditional rigid packaging.

Clear Lam’s Harmony product line was developed by its thermoforming division, which is now a part of D&W Fine Pack. It meets growing demand for single-serve, easy-to-use packag-ing, the company says. The Harmony line features an array of single-serve containers that include utensils, making it well-suited for yogurt, cottage cheese and other single-serving dairy products.

Clear Lam’s Indulgence product line was launched to support growth of single-serve, premium cupcakes and muffin packaging. The new line offers a “gift box” design with two-dimensional merchandising capabilities (top and front).

Data Specialists Inc.Elk Horn, Wis.

Contact: Tom Filak, Data Specialists Inc., 262-723-5726.

New product: Data Specialists has developed mobileDSI, a new barcode system that scans and tracks dairy food plant components.

The barcode software module was initially developed to handle mixed pallets of goods, primarily for powdered milk producers who needed to track totes and pallets of bags. The product was tracked at the pallet level by item quantity and unit count. This real-time release includes a more robust and up-dated interface than previous models, as


well as an advanced relabeling function and integration with third-party produc-tion systems. It has been standardized as part of the mobileDSI base system, the company says.

All production can utilize the same inventory build and reporting processes found within the core DSI software suite. The new level of granularity al-lows this software to track pallets and cases with a single scan, to identify piece-identified inventory when needed by the case, carton, barrel or tote. The easy-to-use barcode system delivers the production floor tracking needs of any dairy and food plant in real-time, giv-ing plant personnel immediate access to where inventory resides and what orders it is allocated to.

Datex Corp.Clearwater, Fla.

Contact: Datex sales department, 727-571-4159, fax: 727-498-8635.

New products: Datex has developed Datex FootPrint WMS, new software for warehouse management that integrates cheese manufacturing and inventory storage.

Developed with input from a major cheese manufacturer, the new inventory software solution includes features spe-cifically used in cheese production such as tracking of vendor lot with vat code, inspection schedules and workflows and lot track and trace by ingredient. As many cold storage warehouses handle cheese inventory, the new feature will prove helpful in inventory management operations, the company says.

One of the latest warehouse manage-ment system features is the ability to

create multiple simultaneous holds for quarantine, visual inspection, tasting and other processes. Datex FootPrint WMS also provides tracking of the aging process, temperature capture, temperature categories by location and SKU, zone/location temperature rule change and material SKU transforma-tion as well as other new functionality.

“Cheese manufacturers love the new features we developed for their use. We have gotten great feedback from the industry so far,” says Michael Armani-ous, president of Datex.

Modular Belt Conveyor

Dorner Manufacturing

Hartland, Wis.

Contact: Dorner Manufacturing sales department, 800-397-8664.

New product: Dorner Inc. has announced advancements in timing belting and drive technology for its 2200 and 3200 series low-profile belt conveyors that can be used to package food products.

The company says the belt conveyors are geared toward applications that call for extremely accurate movement of products at specific times, distances and intervals. Precision Move enhances the abilities of plants using its 2200 and 3200 series applications such as the robotic pick-n-place, precision indexing, accu-rate part positioning, timed conveying, vision inspection and sheet or wide part handling. The belt conveyors feature a new modular plastic belt small-pitch option that provides nosebar transfers of as little as 0.31 inches. Tight nosebar transfers, combined with the compact conveyor design, makes this offering an ideal solution for infeed and outfeed to machinery, as well as unit handling within the machine, the company says.

The tight nosebar also allows small parts to be transferred from one con-veyor to another, or from a conveyor to a production area for additional assembly and packaging.

DSM Food SpecialtiesDelft, the Netherlands.

Contact: John Faragher, regional sales manager, 262-628-2540, e-mail: [email protected].

New products: DSM Food Special-ties has released Pack-Age, a product that enables cheese producers to effi-ciently control and balance the cheese ripening process. Pack-Age makes it possible to ripen semi-hard to hard cheeses to a natural taste, texture and rind in a permeable film, DSM says. The traditional way to produce a semi hard cheese, for example Gouda, is by coating the cheese after brining and ripening by drying to develop flavor and a hard crust. An alternative method is brining followed by airtight packaging so the cheese remains soft, young and rindless. However, both processes also have drawbacks in terms of cost, yield and taste or texture.

Compared to the existing tech-nologies, Pack-Age combines the best of both worlds, resulting in higher yield, lower cost and improved efficiency and flexibility, DSM says. Pack-Age is perm-selective, meaning it supplies just enough moisture to the cheese while maintaining an effective oxygen barrier against mold growth on the surface of the cheese. When applied in combina-tion with natamycin, a natural yeast and mold inhibitor, this new method of ripening provides further protection against yeast and mold growth. The re-sult is a naturally ripened cheese with a mature taste and firm texture with a significant yield improvement over traditionally coated cheese.

Pack-Age comes in two versions that have different moisture permeability, enabling the cheese industry flexibility to choose an optimal cheese ripening solution. It also offers the ability to develop new varieties of cheeses. The life cycle analysis (LCA) of Pack-Age shows a 5-10 percent reduction in car-bon emissions, DSM says.

Boxxer Case Erector Loader Seal System

Eagle Packaging Machinery LLC

Miami, Fla.

Contact: Eagle Packaging Machinery sales department, 305-622-4070, fax: 305-688-7772.

New products: Eagle Packaging Machinery has released the Boxxer Case Erector Loader Seal System, which combines erecting and product load-ing into a fully-automated system that reduces labor costs, the company says.



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For more information please visit www.filtrationeng.com

The ProSpect™ Analyzer uses a Near Infrared (NIR) light source to measure protein, total solids and fat in your process. Applications include monitoring, analyzing and immediately adjusting product such as WPC, MPC, Butter, and Cheesemilk Standardization. The analyzer — featuring Filtration Engineering's NIR spectrometer — can be installed on a membrane system, butter churn or other processing equipment. It can be cleaned in place and operate day in/day out without drifting or losing calibration for months on end.

Finally, a rugged and reliable analyzer is here…ready for you today.

The ProSpect™ Near Infrared Spectrometer means more money in your pocket.

FILTRATION ENGINEERING COMPANY, INC. • 12255 Ensign Avenue, Champlin, Minnesota 55316 U.S.A.(800) 553-4457; (763) 421-2721; Fax: (763) 421-1988 • filtrationeng.com

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Fully enclosed and built in a welded tubular frame, the system can produce fully packaged cases at speeds up to 15 cases per minute, weighing up to 50 pounds. Designed in a compact foot-print, the system can be built for tape or glue applications and features quick size changeover that can be done in minutes with no tools, the company says.

All guarding includes alarms for low or no product, and a low hopper alarm. A servo drive ensures precision control of the entire system and is supplied with a programmable logic controller (PLC) and color touch screen that includes electronic troubleshooting to easily identify the source of alarms. The color touch screen user interface provides easy adjustment of glue patterns and full access to all functions and timing of the system, the company says.

Eagle Packaging Machinery also has released three models of EZGLUE case sealers for glue applications: the CS-BD (belt-drive) for typical case sealing applications, the CS-BNB (bag-in-box) is used to provide added protection to the bagged product inside the case from being punctured and the CS-FB (flight bar) case sealer designed for tall cases that tend to tip on a belt conveyor and for light or heavy cases that require a positive push through the machine.

EZGLUE case sealers run at high speeds of 40 cartons per minute and can apply glue on all flaps on cases as small as 6 inches up to 18 inches wide and 20 inches deep of any length, the company says.

The two models of EZTAPE case sealers offered by Eagle Packaging Machinery are the CS-12 and the CS-12H, which feature two side belts and one top belt for heavier cases. EZTAPE case sealers operate at speeds up to 12 cartons per minute and can be adjusted for different case heights and widths. Using 2-inch by 3-inch tape, these tape sealers can work independently or in a production line and also offer the same case range as EZGLUE case sealers.

FossEden Prairie, Minn.

Contact: Jeff Boedigheimer, dairy industry sales manager, 952-974-9892 ext. 315, fax: 952-974-9823, e-mail: [email protected].

New products: Foss’s new MilkoScan FT1 allows dairy producers to make the best use of liquid milk intake and screen for abnormalities at the same time, the company says.

The Milko Scan FT1 builds on the technology behind the Fourier Trans-form Infrared (FTIR) milk analyzer, the MilkoScan FT120. Housed in a new cabinet and featuring a new intuitive

software interface, the MilkoScan FT1 offers a dedicated solution for liquid milk testing.

The concept of standardizing milk at intake improves efficiency in dairy production. Producers can realize savings by standardizing raw material according to a range of key parameters, including protein and fat, Foss says. For example, a dairy plant producing 300,000 liters of milk per day can use the MilkoScan to monitor characteristics of milk with savings of around 0.014 percent fat per processed liter of milk. Over the course of a year, that amounts to about $60,000.

Integrated food-safety screening is provided by the FOSS Abnormality Screen Model (ASM), which is available

in other FOSS products such as the MilkoScan FT+ analyzer. The analyzer does not identify specific contaminants, but helps identify a suspect raw milk sample quickly, and the suspect sample can then be sidelined for further tests.

The MilkoScan FT1’s calibration al-lows for a large sample database, Foss adds. Features include a cleaning and flow system that avoids risk of sample carry over and intuitive software for ease.

“This new solution offers dairy producers a timely opportunity to save money in production by making optimal use of liquid milk intake while simul-taneously securing safety in the supply chain,” says Dorthe Bisgard Oldrup, FOSS dairy market manager.

FLC Positive Displacement Pump

Fristam Pumps USAMiddleton, Wis.

Contact: Sam Raimond, applications engineering supervisor, 608-831-5001, e-mail: [email protected].




http://www.filtrationeng.com/



For more information please visit www.niroinc.com

GEA Process Engineeringengineering for a better world

GEA Process Engineering Inc.1600 O‘Keefe Road, Hudson, WI, 54016Phone: 1 715 386 9371, Fax: 1 715 386 9376

9165 Rumsey Road, Columbia, MD, 21045Phone: 1 410 997 8700, Fax: 1 410 997 5021

[email protected], www.niroinc.com

Your Product. Our Systems Know-How.Today‘s food, dairy and beverage lines need modern technology that is innovative, !"#$%!&'()&*(+!,%)-,!.(/01(2+3$!44(0&5%&!!+%&5(6)4('6!(!&5%&!!+%&5(43,7'%3&4('3( +!'+3#'()&(!8%4'%&5(494'!:(3+(*!;!,3<()($3:<,!'!,9(&!=(<,)&'.((>%'6(9!)+4(3"( technical expertise, GEA Process Engineering works closely with your product developers to custom engineer the best solution.

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?( powder transport & packaging?( 20@()&*(AB20(-3'',!(#,,%&5?( cleaning-in-place (CIP)?( process integration and automation

GEA Nu-Con Rotary Valve

/01(1;)<)$(CDEFGHHI%(J,%:%'!*(%&'!+;!&'%3&K(:7,'%=),,(-)5(#,,%&5(system for very large food and dairy powder manufacturing plants.

New products: Fristam Pumps USA has released a new positive displace-ment pump, the FL3. It provides a gentle, high-speed product transfer capacity and effective CIP, Fristam says. As a result, the FL3 eliminates the need for both transfer and CIP pumps, saving time and money. The FL3 is ideal for unloading tanks transferring a variety of dairy products.

PMO 2.0 Valve

GEA Mechanical Equipment US Inc.

Portland, Maine

Contact: Tim Jenneman, Midwest regional sales manager, 612-961-4078, e-mail: [email protected].

New products: GEA Mechanical Equipment US has released a new au-tomatic control module, the T.VIS A-8, and a new pasteurized milk ordinance (PMO) valve, the Mixproof 24/7 PMO Valve 2.0.

The T.VIS A-8 control module was developed to provide the liquid pro-cessing industry with safe and reliable monitoring and control of process valve functions. The company says the T.VIS A-8 model has significant advantages

over the T.VIS A-7 model. The A-8 is available with 24 V DC, AS-interface or DeviceNet communication interfaces. With the A-8 there also is no need to open the control top for calibration because functions can be configured with two push-buttons on the outside the control module. The system also of-fers fast, automatic and straightforward calibration and setup, the company says. No valve-specific information is required for setup because the same setup is used for all valve sizes, and no manual adjustments needed on feedback switches. In addition, the A-8 is compact and uses 20-40 percent less energy than comparable products, and its solenoid valves are protected by replaceable filters in the control air supply line, the company says.

The 24/7 PMO Valve 2.0 is smaller and lighter than the previous model. When the new PMO valve is incorporated into a cheese process piping system, production doesn’t have to stop in or-der to clean the valve seats, leading to round-the-clock production, GEA says.

Regardless of whether, there are seat seals in the valve or if the seat seals are damaged, there is no chance of CIP ever contaminating the product because the design of the PMO 2.0 valve generates a natural vacuum in the vent cavity, as well as ensures that no CIP liquid will impinge on the opposite seat during seat lift cleaning, the company adds.

The new, compact design of the PMO 2.0 valve provides superior value with a 45 percent reduction in CIP losses during seat lifting. Due to its unclut-tered cavity, the system is completely hygienic and easy to clean, the company says. In addition, because the valve is lighter with fewer gaskets, it is easy to maintain. The company adds that this valve is intelligent when paired with the fully automatic setup of the T. VIS A-8 control module and doesn’t need to be opened in order to calibrate.

MSI 140 Separator

GEA Westfalia SeparatorNorthvale, N.J.

Contact: Chris Sandiford, market




http://www.niroinc.com/index.asp




For more information please visit www.johnsonindint.com

DEDICATED TO THE CHEESE & DAIRY INDUSTRIES FOR OVER FOUR DECADES!Johnson Industries’ Full Submersion Brining Systems offer the most efficient

cooling and uniform salt uptake methods available on the market today. Efficient

brining remains a crucial factor in quality cheese production.

Unique Above-Ground/In-Ground Cage Brine SystemsEfficient Pre-Fabricated Technology & Cost Saving FeaturesAll Varieties of Cheese from 1 oz. to 1,000 lb. BlocksMinimal Operator RequirementEnergy Efficient with Space Saving Design

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Your Global Cheese Making and Processing Equipment Resource

Johnson IndustriesInternational Inc.©

DEDICATION

manager-dairy technology, 201-784-4334, fax: 201-784-4331, e-mail: [email protected].

New products: GEA Westfalia Separator has released a new skim-ming separator, the MSI 140. With an integrated drive for a medium capac-ity range, the MSI 140 features GEA’s directdrive technology that requires less maintenance, resulting in more availability. The directdrive is based on a “gastight” design with nitrogen blanketing and is certified in compli-ance with the ATEX directive for use in explosion-hazard zones.

The models of the directdrive series have a fully automatic CIP system; aseptic and closed processing, optimum cleaning and reliable conformity with GMP requirements are also realized for specific process techniques, GEA says.

With the directdrive, the motor is completely housed in the frame of the separator, and the bowl spindle serves simultaneously as the motor shaft. There is consequently no separate mo-tor shaft, no motor bearing, no coupling — and no wear affecting these com-ponents. In addition, the component is used in conjunction with standard robust asynchronous motors that can be controlled with any normal frequency converter. With these frequency con-verters, infinitely variable speed regu-lation has been provided in a specified speed range with the integrated direct drive. The direct drive does not need numerous sensitive components such as bearings or belts,eliminating parts that need be maintained. At the same time, it is compact. The bowl can be removed as a single part from the frame, or the motor can be disassembled together with the drive as a single entity, con-siderably reducing the downtimes for maintenance work, GEA says.

Hardy DiagnosticsSanta Maria, Calif.

Contact: Chris Catani, director of customer service, sales and market-ing, Hardy Diagnostics, 805-346-2766 ext. 5696, fax: 805-928-2950, e-mail: [email protected], web-site: www.HardyDiagnostics.com.

New product: Hardy Diagnostics recently completed its nationwide distribution network with the addi-tion of its eighth distribution center in Albany, N.Y.

“Orders and sales have increased quickly,” says Ryan Burks, director of logistics, Hardy Diagnostics. “Our na-tionwide distribution network allows us to compete with companies ten times our size.”

Hardy Diagnostics now offers next-day ground service to more than 72

percent of the United States and one- or two-day ground service to more than 99 percent of the country.

K600 Series

Hydro-Thermal Corp.Waukesha, Wis.

Contact: Hydro-Thermal Corp. sales department, 262-548-8900, e-mail: [email protected].

New Products: Hydro-Thermal Corp. has released a new line of Jet Cooker add-ons that feature engineering improve-ments geared to make the equipment more efficient and easier to control. The new line, the K600 series, features a com-bining tube adjustment mechanism that is more robust and durable, requiring less maintenance, the company says. When paired, the K6 Autopilot and K6 CTA help maintain constant pressure drop across the unit, even when process conditions change. The steady pressure drop main-tains the Jet-Cooker’s combining tube gap, thus optimizing shear, which leads to lower enzyme usage and higher yields. The new K6 assembly features energized lip seals, tapered roller bearings with dust seal, larger drive shaft, more robust stud, improved guard and indicator.

International Media and Cultures Inc.

Denver, Colo.

Contact: Venkat Mantha, senior technologist, 303-337-4028 ext. 112, fax: 303-337-5140, e-mail: [email protected].

New Product: International Media and Cultures has released its new Fresh Preserve Culture Powder. The new cul-ture is a natural anti-mold compound that retards the growth of spoilage organisms and yeast and molds. This keeps cheese fresh with a firm body and prolongs shelf life, the company says.

ITW GaleWrapArlington Heights, Ill.

Contact: ITW GaleWrap sales depart-ment, 1-800-OCTOPUS, e-mail: sales@

galewrap.com.New products: ITW GaleWrap has

introduced its LITETM Oriented Film, an eco-friendly film that the company says is 50 percent stronger than competitive films. The new hand wrap reduces stretch film usage while providing superior hold for odd or unstable loads. With a 60-70 gauge performance equivalent, GaleWrap LITE rolls are 50 percent stronger than pre-stretched films of equal weight, which allows for greater load integrity and less wasted film due to breaks and tears. The new film also provides users with puncture-resistant material — GaleWrap says its films are manufactured using its patented inline orientation process.

“LITE Oriented Film saves our customers time and money on every pallet,” says Michael Klear, business development manager, ITW GaleWrap. “We are constantly looking for ways to address our client’s needs. Improved functionality, eco-friendly attributes and economical options are at the top of their lists. LITE Oriented Film over-whelmingly provides these benefits.”

Johnson Industries International Inc.

Windsor, Wis.

Contact: Johnson Industries In-ternational Inc. sales department, 608-846-4499, fax: 608-846-7195.

New products: Johnson Industries International has developed a new Sani-tary Dust Collector for cheese reduction lines that can be applied to automatic dispensers at the tumble drum, or to man-ual application stations at the in-feed conveyor. The design is USDA-compliant and eliminates airborne anti-cake agents

at the source, the company says. Johnson Industries International also

has enhanced the design of its Tumble Drum and Transfer Conveyors for cubed and shredded cheese. The company says the changes enable its tumble drums and conveyors to be cleaned more easily and effectively and meet the sanitary standards of regulatory agencies. The new Tumble Drum includes formed seamless flights and containment lips, improved drive and safety guards, bear-ing standoffs and an improved sanitary finish throughout. The new conveyors include a sanitary tip-up end design to facilitate belt removal for cleaning, improved frame/bearing design and improved product retention to reduce product drop-off.

In addition, Johnson Industries In-ternational has added the Cutter Model 4002-VH to its size-reduction equipment line. It’s a vertical/horizontal block cutter designed to cut cubes that are to be shredded or diced on its Urschel RA-D or CC-D models. This allows for cubing and proper feeding without the use of an infeed conveyor, less floor space, less equipment to clean and less capital expense, the company says. The 4002-VH model can be powered by either pneumatics or hydraulics and works with different types of cheeses with produc-tion rates up to 2,500 pounds per hour.

Koch MembraneSystems Inc.

Wilmington, Mass.

Contact: Koch Membrane Systems sales department, 978-694-7000, fax: 978-657-5208.



http://www.johnsonindint.com/

Reprinted with permission from the June 29, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com


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New product: Koch Membrane Sys-tems (KMS) has launched the SR3D, a new nanofiltration (NF) element.

The SR3D membrane is the next generation in a wide range of cost-effective solutions to help food and beverage companies increase efficiency and streamline processes. Its spiral membrane is ideal for a variety of sanitary applications in the dairy, food and beverage markets, including whey demineralizing; lactose, sugar, and en-zyme concentration; alcohol reduction; purification of organics and clarification of pharmaceuticals.

“The new SR3D offers several ad-vantages,” says John Morrison, senior vice president of sales and marketing. “This membrane was specially designed for stable flux rates over longer periods of time and provides up to 20 percent higher flux than other commercially available membranes. Combined with higher de-ashing capabilities it allows companies to reduce operating costs

and increase yield.”

Cassel Metal Detector

Magnetic Products Inc.

Highland, Mich.

Contact: Magnetic Products sales department, 800-544-5930.

New products: Magnetic Products Inc. (MPI) is offering a new line of Cassel metal detectors, featuring its trademark “four-quadrant” technol-ogy. Integrated four-quadrant tech-nology ensures equipment reliability and allows Cassel metal detectors to be adjusted to find metals in products such as cheese or high-salt-content foods, the company says.

Also, Cassel Metal Detectors can be serviced remotely, which can elimi-nate the need for on-site repairs.

Bucket Washer

Marchant Schmidt Inc.Fond du Lac, Wis.

Contact: Marchant Schmidt Inc. sales department, 920-921-4760, fax: 920-921-9640, e-mail: sales@ marchantschmidt.com.

New products: Marchant Schmidt (MSI) recently unveiled a new cheese stick cutting system.

It begins with a 640-pound block of cheese on the in-feed conveyor loading area. The cheese block enters the cutter where a photo eye triggers the servo motor with an encoder to measure the block length as it goes through the cutting chamber. This ensures evenly cut slabs from the block and less waste or trim, the company says.

The cheese slab is then indexed through the guillotine cutting assem-bly for proper bar cut size. The bars are then staged on the indexing conveyor to be cut to the proper proportion size using an ultrasonic guillotine blade. The portions will then move across the check weigh conveyor where weights are recorded and checked for accu-racy. All correct weigh proportions are then transferred across the discharge conveyor to the slitting conveyor. The removable/changeable rotary slitter, along with an upper belt system, is used for driving the portions through the rotary slitters. The cutter system produces up to 1,440 sticks per min-ute, depending on the final stick size required, the company says.

A robotic pick-and-place system also can be integrated into the line to allow sticks to be picked up using a sanitary end effecter and placed into thermoform pockets for final packaging.

MSI also has released a new multi-head scale bucket washer that was designed to clean and sanitize multi-head weigher buckets and feed pans used throughout food and dairy industries. The machine has a non-corrosive design using all stainless steel components to handle harsh wash environments. The typical wash cycle is 10-30 minutes, depending on the amount and type of product pollution.

The machine will accommodate up to 28 weigh head buckets and 14 feed pans per cycle. Dual screen filters offer in-operation cleaning for less downtime with an optional rotary filter for high pollution applications. To allow for high volume washing requirements, a 7.5 horse power stain-less steel centrifugal pump is used. Maintenance is easy with access to all components, pumps, valves and control panels, the company says. It also uses a contained cabinet design that reduces water spillage.

Mettler-Toledo LLCColumbus, Ohio

Contact: Mettler-Toledo sales de-partment, 1-800-523-5123.

New products: Mettler-Toledo LLC has introduced a new high-capacity printer, the UC-LP high-speed prepack printer, to help food producers offer brand differential and increase sales.

The company says the printer is easy to use and ensures label regulation com-pliance, allowing creativity with label marketing solutions that fully integrates into existing PC-based systems.

Label output also is fast paced. It combines computing and high-capacity printing into one housing that makes for a simple interface and decreases train-ing time. The UC-LP allows companies to run third-party applications such as fresh item management, produc-tion planning and task management systems. Multiple USB devices can be plugged into the printer and a scale base can be connected for printing random-weight labels.




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Millerbernd Process Systems

Winsted, Minn.

Contact: Lisa Stanger, national sales manager, 320-485-5416, fax: 320-485-3900, e-mail: [email protected].

New products: Millerbernd Process Systems has developed the Millerbernd Collator, a collator designed for large cheese producers who form 40-pound blocks and want to expand their market to 640-pound blocks. The Millerbernd Collator takes 16 40-pound blocks and automatically collates them into a single 640-pound block. It can be used in either single, infeed or dual-line productions, which enables it to accommodate pre-existing block forming tower lines or new block forming lines, the company says. The unit also is built with automa-tion technology, making it a smoother operation and creating smooth handling and decreasing cheese loss.

“We have observed and studied the real needs and concerns of the customer as far as functionality, cleanability and cheese loss concerns while keeping the design focused around quality and safety as well,” says Lisa Stanger, national sales manager for Millerbernd.

Nelson-Jameson Inc.Marshfield, Wis.

Contact: Nelson-Jameson, 800 826-8302, fax: 800-472-0840, e-mail: [email protected].

New products: Nelson-Jameson has released a number of new prod-ucts with applications for cheese and dairy producers.

The company has released labora-tory supply products, including indi-cator broths for Listeria and Salmo-nella, the PDX-SIB and the PDX-LIB, respectively. Dairy manufacturers can use pre-moistened swabs and the indi-cator broths to screen environmental samples for the presence of Listeria and Salmonella. Also, Nelson-James-on’s new milk dipper with removable handle is ideal for sampling and trans-porting samples without the risk of contamination, the company says. The polypropylene dippers are available in three sizes: 90 mL, 125 mL and 180 mL.

For information about new labo-ratory supply products contact Cathy Laube at [email protected].

Nelson-Jameson also has released a number of new laboratory equip-ment products. Its Aller-Snap test swabs provide protein residue detec-tion at 10 ppm or less for eight major food allergens, the company says. The

surface is swabbed and a reagent is released. If protein residue is pres-ent the reagent will turn purple. The color change provides a semi-quanti-tative measure of surface cleanliness. The more contamination present, the quicker the color change to purple and the darker the color. Also, the company’s new Ensure Luminometer is an improved luminometer designed for customers that require more sen-sitivity or deal with harsher samples such as wine or highly processed prod-ucts. Ensure is two times more sensi-tive than the SystemSure Plus.

For more information on Nelson-Jameson new laboratory equipment products, contact Steve Zdun at [email protected].

Nelson-Jameson has released a number of new products for dairy producers’ janitorial and mainte-nance needs. The company’s line of Nilfisk large-capacity, explosion-proof vacuums has been upgraded and ex-panded. The A15 and 118 explosion-proof models are now available with 13 gallon containers. The Nilfisk 118 EXP Vacuum enables food processors to improve sanitation and utilize the dry clean method, which can reduce bacteria growth, the company says. They are designed to help companies comply with FDA Good Manufacturing Practices and HACCP. The Nilfisk A15 EXP model also is for dry cleaning and is ideal for use in areas where elec-tricity is unavailable or undesirable to meet a wide range of hazardous clean-ing needs, the company adds.

Additionally, Nelson-Jameson has added Clarke Floor Maintenance Equipment Harmsco water filtra-tion housings and filter cartridges to its line of filtration products. Harm-sco Hurricane filter housings provide unsurpassed performance and are uniquely designed to separate dense solids prior to cartridge filtration, which extends the filter life, increas-es dirt holding capacity and reduces maintenance costs, the company says.

For more information on new jani-torial and maintenance products con-tact Devon Jones at [email protected].

New Nelson-Jameson sanitary products include a variety of purple processing tools to help meet manu-facturer color-coding requirements. The line includes purple brooms, pails, brushes, squeegees, scrapers and more.

Also the company has released color-coded 3-inch griddle scrappers complete with a stainless steel blade and color-coded handles. They have can be used for scraping, spreading or clean up in cheese plants and are available in white, red, yellow, blue and green.

Nelson-Jameson has released new utility carts available in red, yellow, blue, green, orange and purple. The carts feature injection-molded ther-moplastic that the company says will not chip, warp, crack rust or peel. The

carts have a capacity of 300 pounds and have 4-inch swivel caster wheels with locking breaks. The company also has released tub utility carts in blue and red with a capacity of 400 pounds.

For more information, contact Ashley Heiman at [email protected].

Nelson-Jameson has released new products for processing and flow con-trol. New gaskets for standard pipe-lines are metal- and x-ray-detectable. The gasket material can be detected by both metal detectors and x-ray machines at a size as small as 1 mil-limeter. The company says that allows production line workers to quickly identify and remove contaminated product from the line.

Also, the new MPF modular pres-sure transmitter eliminates the need to replace an entire transmitter be-cause individual components can be replaced. Designed for pressure mea-surement in sanitary process lines, aseptic processing and sanitary envi-ronment, the transmitters have con-figurable components that improve plant efficiencies and reduce costs.

For more information on process-ing and flow control products contact Alan Piller at [email protected].

Nelson-Jameson also has released new safety and personnel products. The company now offers customized Store-Boards that allow workers to see that tools and supplies are in their proper place with a quick glance. Store-Boards can be customized and provide striking, graphic visual point-of-storage for tools. Also, the company has released new earplugs that can be slipped over the temples of safety glasses for easy storage with yellow three-flange silicone plugs and a blue poly cord.

For more information on safety and personnel products contact Carol Blakey at [email protected].

Nelson-Jameson’s packaging and ingredients division has released vita-mins, minerals, nutraceuticals, amino acids and botanicals from the Wright Group. SuperCoat Nutrients offer for-mulation flexibility in a wide range of applications, especially in the dairy industry, improving products by mask-ing unwanted taste and odor, prevent-ing reactivity, and protecting ingredi-ents and reducing overages.

For more information, contact Ray Mullins at [email protected].




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Parker domnick hunter Process Filtration

Oxnard, Calif.

Contact: Carl Crabill, market sales manager, Parker domnick hunter Pro-cess Filtration, 760-214-7956, fax: 805-604-3401, e-mail: [email protected].

New products: Parker domnick hunter Process Filtration has developed a new ST outer support water purifica-tion element. The company says the new element meets the sanitary require-ments of large diameter, spiral wound elements installed in food and dairy applications. The durability of the ST outer wrap prevents element expansion while maintaining a sanitary construc-tion in manufacturing operations with crossflow applications, the company says. The design of the outer wrap also has the flexibility to fit a wide array of housing diameters because variances in element housings can create excessive gaps that cause standard mesh ele-ments to expand, causing the feed flow to take the path of least resistance and push the feed spacer component of the element down-stream. That creates an uneven gap between membrane leaves, a condition known as channeling in this situation. After the element has channeled flow restriction, membrane delamination, membrane wrinkling and ultimately element failure can result. Parker domnick hunter Process Filtra-tion says it has worked with specialist extruders to develop sturdy mesh sup-port that provides improved strength while maintaining open flow channels that don’t prevent access for cleaning and sanitizing chemicals.

Penford Food Ingredients

Centennial, Colo.

Contact: Penford Food Ingredients sales department, 800-652-4732, e-mail: [email protected].

New products: Penford Food In-gredients has launched PenTech 8500, a new casein replacement. PenTech 8500 is a modified potato-based food starch that incorporates Penford’s new PenNovo technology. PenTech 8500 reduces the use of rennet casein to 10 percent in a standard imita-tion cheese formulation, while still maintaining superior melt, stretch and mouthfeel in cheese products, the company says.

With the typical level of rennet casein in a standard imitation cheese formulation at about 23 percent, using PenTech 8500 reduces casein usage by 50 percent, the company adds. Recommended uses include cheese, shredded cheese, sliced cheese and block cheese.

“The continued expansion of our casein replacement portfolio is further evidence of Penford Food Ingredients’ commitment toward creating value-added ingredient solu-tions for our customers,” says John Randall, president of Penford Food Ingredients. “Our PenTech 8500 is the latest example of a cost-effective and improved product that can help reduce the effects of rennet casein’s price unpredictably.”

Ricotta Vat

PW Stoelting LLCPlymouth, Wis.

Contact: Tom Gumpert, sales and marketing manager, 920-894-2293 ext. 421, fax: 920-894-7029, e-mail: [email protected].

New products: PW Stoelting says it has innovated an enclosed vat design for cheese that cooks with direct steam injection and is equipped with nozzles for the injection of vinegar or acid. The enclosed vat has a single shaft for agitation and is fully CIP compatible for better plant hygiene, the company says. A complete vat automation system can be supplied for total process and CIP control.




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High-Speed Laners

Schneider Packaging Equipment Co. Inc.

Brewerton, N.Y.

Contact: Schneider Packaging Equipment sales department, 315-676-3035, e-mail: [email protected].

New Products: Schneider Packaging Equipment has introduced a new line of continuous motion high-speed laners that aim to increase efficiency of end-of-line case packing and palletizing.

The two-axis servo high-speed laners maintain a continuous flow of products — including bottles, cans, cartons, plas-tic and paper. Schneider says its laners are built for high efficiency, durability and fast changeover of multiple prod-ucts. Schneider Packaging Equipment manufactures a complete line of robotic palletizing, case packers, tray packers, specialty cartoning systems and com-pletely integrated packaging solutions.

Multi-Seal FoldLOK

Sealed Air Corp.Duncan, S.C.

Contact: Scott Bossong, director of dairy marketing, 201-791-7600.

New product: Sealed Air’s Cryovac brand has released a new model of re-closable packaging for shredded cheese, the Multi-Seal FoldLOK.

The package utilizes new adhesive technology that allows consumers to easily and reliably open and reclose the package multiple times without needing to completely remove the top or use zippers, resulting is a positive customer experience and a reduction in packaging materials over current re-closeable formats, the company says.

“Convenience can be a key differen-tiator and selling point for consumers purchasing shredded cheese products, which have quickly become a kitchen

staple,” says Scott Bossong, director of dairy marketing for Sealed Air. “Our Multi-Seal FoldLOK package is the latest example of our commitment to invest in the development of packaging solutions that enhance convenience at the consumer level while simultane-ously delivering benefits to retailers and processors.”

To open the Multi-Seal FoldLOK package, consumers completely peel off a perforated strip, revealing the opening across the top of the package. When the consumer is ready to store the remain-ing product, they fold the top of the bag over the strip and the materials stick together to seal the package. Tests have shown the Multi-Seal FoldOK package can be reopened and closed more than 10 times and still retain its adhesive qualities, the company says.

The new package is available for shredded cheese applications ranging from 6 ounces to 2 pounds and features 10-color process print capabilities.

Sepro Membranes Inc.Oceanside, Calif.

Contact: Dan Oshea, vice president of sales, 763-475-1251, e-mail: [email protected].

New products: Sepro Membranes Inc. has released three new nanofiltra-tion membranes for application in dairy and food markets. The NF2A has a 30 percent NaCl rejection rate, the NF3A has a 40 percent NaCl rejection rate and the NF6 has a 15 percent NaCl rejection rate. All three nanofiltration membrane materials are available in all standard sanitary spiral element configurations, and special element construction is available upon request.

Additionally, Sepro Membranes has announced the reformulation of its PES10 polyethersulfone 10,000 ultrafiltration membrane for use in dairy and food markets. The new PES10 membrane has improved flux and rejec-tion for WPC and WPI manufacturing. The PES10 membrane is available in all standard sanitary spiral element configurations 3838, 4336, 6438, 8038 and 8040.

SunOpta Inc.Minnetonka, Minn.

Contact: Sun Opta Ingredients Group, 781-276-5100, e-mail: [email protected], website: www.sunopta.com.

New product: SunOpta Inc. recently announced that the Sun Opta ingredi-ents Group has expanded its portfolio of value-added ingredients to include a specialty starch designed for use in yogurt and other dairy foods. This and

other new ingredients were featured at the recent Institute of Food Technolo-gists (IFT) Food Expo.

SunOpta’s research and develop-ment team developed a new generation starch, OptaGrade 350, which provides stabilization in a variety of dairy foods. Many food manufacturers are looking to give their customers cleaner labels by replacing modified food starch and gelatin in food products, SunOpta says. Using OptaGrade 350 specialty starch in products such as yogurt can provide the thick, creamy texture desired by con-sumers and meet clean label require-ments. This product is well-suited for Greek-style yogurt, the fastest-growing sector of the yogurt market, the com-pany adds.

Sun Opta featured the use of Op-taGrade 350 in a yogurt parfait at its exhibit at the IFT Food Expo.

Salwasser ITL 300 Case Packer

Thiele TechnologiesMinneapolis

Contact: Thiele Technologies, 612-782-1200, fax: 612-782-1209, e-mail: [email protected], website: www.thieltech.com.

New product: Thiele Technologies has introduced the new Salwasser Model ITL 300 Integrated Top Load Case Packer. The ITL 300 is a fully automatic case packer capable of top loading product into RSC or HSC cases. The new design features a low, ergonomic knock-down case magazine and a small overall footprint.

The ITL 300 provides flexibility in both machine configuration as well as the variety of products it handles. A variety of pick heads are available including vacuum, mechanical and combination vacuum/mechanical styles, allowing the ITL to accom-modate nearly any product. Thiele’s modular design allows for multiple infeed configurations as well as the ability to feed bliss cases or trays into the system.

“Simple design improvements make this case packer reliable and easy to maintain,” says Todd Sandell, vice president of the Rigid Business Unit at Thiele.




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United Industries is the technology leader manufacturing 100% laser-welded tubing!

Demanding application environments call for the highest quality tubing. It has been proven that laser-welded tubing outperforms TIG welded tubes. United Industries has been perfecting its laser welding capabilities since 1992. We are using a fourth genera-tion laser process that has set the standard for laser welded stainless steel tubing.

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Case opening is securely handled using opposed vacuum cups, and posi-tive case transfer is accomplished with servo-driven side belts. Case sealing options include either standard tape or optional hot melt closure. Construc-tion options include dry, wash-down or caustic wash-down. The ITL 300 is designed for tool-less changeover, completed simply and quickly with hand crank handles, increasing uptime and maximizing production.



8-inch OD Tubing

United Industries Inc.Beloit, Wis.

Contact: Barbara Grayes, vice presi-dent sales and marketing, 608-368-4630, e-mail: [email protected], website: www.unitedindustries.com.

New product: United Industries Inc., manufacturer of sanitary steel tubing to the cheese and dairy indus-tries for more than 30 years, recently announced the addition of 8-inch OD and 8.199-inch OD laser-welded tubing to its product line.

The 8-inch tubing meets the grow-ing demand for larger OD tubing to accommodate the large volumes be-ing processed in today’s cheese and dairy operations, United Industries

says. When the company decided to go forward with the production of 8-inch OD tubing, it also recognized a need in the industry for 8.199-inch OD tubing to be used in the manufacture of pressure vessels for RO/NF/UF/MF systems. With the new 8.199-inch OD product, United Industries says it has filled a need in the industry with a U.S.-made product.

United laser-welded tubing outper-forms TIG welded tubes with a weld that has greater strength and ductil-ity, provides for a straighter weld with finer grain structure and reduces the corrosion potential along the weld, the company says. United tubing is fully compliant with sanitary ASTM and 3-A specifications, and the addition of the 8-inch and 8.199-inch tubing comple-ments its existing range of half-inch to 6-inch sanitary tubing. CMN

USDEC showcases dairy ingredient prototypes at IFTLAS VEGAS — The U.S. Dairy Export Council (USDEC) this week highlighted a number of food and beverage for-mulations to meet current consumer demands for more nutritious and fla-vorful foods during the Institute of Food Technologist (IFT) 2012 Annual Meeting & Food Expo.

The 2012 prototypes provide solu-tions for healthy snacking, simple labels, reduced sodium and achieving higher protein diets, USDEC says. This year’s prototypes include:

• Protein Powered Hummus with 5 grams of protein and 10-percent daily value of calcium in each serving of this dip;

• Dairy Protein Jerky Snack made with whey protein and whole milk, dried and shaped to resemble beef jerky, and containing 9 grams of protein;

• Dairy Mineral Thirst Quencher, a dairy-based rehydration beverage with naturally-occurring minerals from milk permeate, providing a good source of potassium and 8-percent daily value of calcium;

• Savory Greek-style Yogurt with savory vegetable and herbs, containing 22 grams of protein and 25 percent daily value of calcium;

• Wellness Wafer, combining whey protein crisps and flaxseed, with 5 grams of protein and 80 percent less sodium than a similar cracker as the use of whey permeate keeps sodium levels down; and

• Citrus Crystal Ice, a sorbet-like snack with 5 grams of protein in each serving thanks to whey protein and buttermilk.

For more information, v is -i t w w w. U S D E C . o r g o r w w w.InnovateWithDairy.com. CMN

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NEWS/BUSINESSJune 29, 2012 — CHEESE MARKET NEWS® 17

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PMMB adopts $2.15 over-order premium through Aug., $1.95 Sept. through Dec.HARRISBURG, Pa. — The Pennsylvania Milk Marketing Board (PMMB) last week adopted and issued a general order that in all of the state’s milk marketing areas, the calculation of the Class I price for milk produced, processed and sold in Pennsyl-vania will retain the current over-order premium of $2.15 per hundredweight, effective July 1 through Aug. 31, 2012.

PMMB also has adopted and issued a general order that from Sept. 1 through Dec. 31, 2012, in all of the state’s milk marketing areas, the calculation of the Class I price for milk produced, processed and sold in Pennsylvania shall include an over-order premium of $1.95 per hundredweight.

The decision comes following a May 2 hearing for all milk marketing areas that was held to gather testimony and evidence concerning the level and dura-tion of the over-order premium.

In the official general order posted June 20, PMMB says it concluded that the over-order premium should be set at $2.15 per hundredweight for July and August based on testimony that explained projected tighter producer margins due to lower milk prices and high feed prices. PMMB also says it found the over-order premium should be set at $1.95 per hundredweight for September through December based on testimony that said milk prices are forecast to begin to increase toward the end of the year and that there is a dispar-ity between the over-order premium and out-of-state premiums that has an effect on the competitiveness of Pennsylvania processors in procuring wholesale sales to Pennsylvania retail customers.

“The board finds that setting the premium at $1.95 per hundredweight for September 2012 through December 2012 will strike the proper balance between addressing the competitive and loss of sales issues faced by Penn-sylvania processors and providing the best possible margins for Pennsylva-nia producers,” PMMB writes. CMN

WASHINGTON — USDA’s Agricultural Marketing Service published a final rule in the May 30 Federal Register to raise the maximum allowable somatic cell count (SCC) in producer herd goat milk from 1.0 million to 1.5 million cells per milliliter. Additionally, the final rule eliminates mandatory sediment testing on all producer milk except for milk in cans, since the requirement for sediment testing has become outdated and is no longer needed.

Due to inherent differences be-tween cows and goats, goat milk with a SCC of 1.5 million cells per milliliter can be produced from a healthy, non-mastitic udder and therefore is quality

AMS publishes final rule changing somatic cell count limit for goat milk, sediment testing milk. This rule will ensure that goat milk can continue to be shipped and recognizes that goats have a need for different regulatory limits for somatic cells than cows, AMS says.

The need for a separate standard for goat milk was recognized by the National Conference on Interstate Milk Shipments (NCIMS), and a pro-posal to raise the somatic cell count in goat milk was approved at the 2009 NCIMS Conference. This change will align the General Specifications for Dairy Plants Approved for USDA In-spection and Grading with the Grade A requirements for goat milk.

The change on sediment testing

eliminates the provisions imposing mandatory sediment testing on pro-ducer milk except for milk in cans. The regulations governing sediment testing were promulgated in 1975 before dairy operations started using contained milking, storage and trans-portation facilities for commercial milk production.

The change in sediment testing for all types of producer milk is based on the fact that the majority of milk sold in the United States is produced using automated milking equipment and systems that provide no opportunity for sediment contamination. Because milk production now predominantly

occurs in clean, modern facilities, us-ing sealed lines, storage tanks and sani-tary pumps with no “manual handling,” sediment testing is no longer needed except for those producers using cans for milk collection where there is a risk of sediment contamination.

On Dec. 23, USDA published a proposed rule to amend the Gen-eral Specifications for Dairy Plants Approved for USDA Inspection and Grading Service. The public comment period closed Feb. 23.

One comment was received from the chairperson of the Other Species Committee of NCIMS in support of the proposed amendments. CMN

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NEWS/BUSINESS

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AARHUS, Denmark — Arla Foods’ board of representatives this week ap-proved the company’s proposed mergers with Germany’s eighth-largest dairy company, the cooperative Milch-Union Hocheifel (MUH), which has owners in Germany, Belgium and Luxembourg, and the United Kingdom’s fourth-largest dairy company, the cooperative Milk Link. (See “Arla Foods plans mergers in UK, Germany” in the May 25, 2012, issue of Cheese Market News.)

“Now a large majority has voted in favor at all three companies, and it feels really good to have made this decision on a future together,” says Åke Hantoft,

Arla board approves proposed mergers chair, Arla Foods. “We would like to extend a warm welcome to our new members from MUH and Milk Link.”

Peter Tuborgh, CEO, Arla, notes the decision fundamentally strengthens Arla Foods.

“The circle of ownership is being expanded with more owners and with owners in the UK, who all share our vision of the future: to be a strong Eu-ropean dairy company that operates in a global market,” he says.

The two mergers now will be exam-ined by the relevant regulatory authori-ties. Arla expects to be able to carry out the mergers during fall 2012. CMN

WASHINGTON — FDA expects to enforce compliance with new Food Safety Modernization Act (FSMA) requirements in time frames that will be described in final rules for hazard analysis and foreign supplier verifica-tion, Michael R. Taylor, FDA’s deputy commissioner for foods, said in a recent letter to the Snack Foods Association.

Taylor’s comments were included in a June 18 letter to James A. McCarthy, president and CEO, Snack Food As-

FDA confirms some Food Safety Modernization Act compliance dates, final rules awaitsociation. Late last month, the Snack Food Association and several other food industry groups, including the International Dairy Foods Association (IDFA), asked Taylor to clarify that FDA will not enforce new FSMA preventive controls requirements as of July 3, when the FSMA provides for the preventive controls provisions to take effect.

“FDA is committed to full and timely implementation of FSMA and will be issuing proposed rules to implement

sections 103 and 301,” Taylor says. Section 103 covers hazard analysis and risk-based preventive controls, while section 301 covers foreign supplier verification programs.

Those rules, when final, will contain provisions that clarify industry’s respon-sibilities and will foster compliance with FSMA’s new requirements in an orderly and effective manner, Taylor says.

IDFA notes that the final rules aren’t expected to be released any time soon.

Other food safety provisions of the Federal Food, Drug, and Cosmetic Act (FD&C Act) and its implementing regulations for human and animal food continue in effect, Taylor notes.

“If we find a food that poses a public health risk to humans or animals, or if an inspection reveals a facility operating under insanitary conditions or other-wise failing to operate safely, we will continue to take action as appropriate under the FD&C Act,” Taylor says. CMN

WASHINGTON — USDA’s Foreign Agricultural Service (FAS) recently announced changes to the regulations governing the Market Access Program (MAP) that the agency says will clarify and streamline program requirements in areas ranging from application procedures to project evaluations.

The changes to MAP complement other improvements made across USDA as of the Blueprint for Stron-ger Service, the department’s effort to modernize and accelerate service delivery while improving the customer experience.

“USDA’s market development programs have a long history of helping farmers, ranchers and busi-nesses of all sizes build and maintain commercial markets for U.S. food and agricultural products around the world,” says Suzanna Heinen, FAS administrator. “For every dollar that government and industry invest in market development programs

USDA improves Market Access Programand activities, agricultural exports increase by $35. These changes will help us improve access to MAP and, as a result, enhance the ability of U.S. businesses to sell high quality American-made agricultural goods to consumers around the world.”

Changes made to improve the efficiency and effectiveness of MAP include:

• Streamlining application and planning requirements under FAS’ Unified Export Strategy;

• Specifying the types of activities eligible for reimbursement under the program;

• Documenting operational pro-cedures for MAP projects promoting branded products;

• Requiring program participants to establish fraud prevention pro-grams; and

• Revising processes for eval-uation, contracting, compliance review and appeals. CMN

PROVO, Utah — A Brigham Young University research team has identified the source of cheese contamination by analyzing the genetics of phage which kills necessary bacteria in cheesemak-ing, according to the university.

Keith Crandall, a BYU biology pro-fessor and lead researcher, says the ge-netic analysis has been used to pinpoint the source of cheese contamination in specific dairy factories.

“The data are specific to these factories, but the techniques we’re developing are applicable anywhere,” Crandall says. “This kind of contamina-tion happens all over the place and if you want to do reasonable interven-tion, you need to know the avenues of contamination.”

Bacteria are undesirable in most applications but serve a key role in turning milk into cheese. Costly delays in the cheesemaking process can oc-cur when bacteria are killed off. The study traced the migration routes of virus-like bacteria killers and found the contamination was spread by humans.

“There was one particular milk sup-plier who was contaminated, and using these approaches we could identify who

BYU biologists use genetic analysis to pinpoint source of cheese contamination

that was,” Crandall says. “In the end you go back and disrupt the transmission patterns to make sure you don’t get contamination. It’s much easier to stop contamination once you figure out how it’s happening.”

Researchers analyzed 28 complete genomes of phage. Phage was sampled from eight Australian dairy factories over an eight-year period, according to the study.

In addition to tracking the migration patterns, researchers dissected the genome data to see how the phage were adapting to attack the good bacteria and to learn what could be done about it.

“You can basically grow bacteria in the presence of these kinds of phage with mutations and evolve resistance in the bacteria,” Crandall says. “It turns out that bacteria evolve pretty fast too.”

Rodney Brown, dean, BYU College of Life Sciences, published a paper on the subject of phage in cheese produc-tion in 1984.

“We hardly understood the problem like we do now. Now we have the tools and techniques to solve these kinds of problems that were only dreamed of back then,” Brown says. CMN

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“We wanted to decrease costs and become as efficient as possible,” Fulper says. “But now we’re at a point where there’s no where else to cut costs.”

Fulper says the dairy is paid about $15-$16 for 100 pounds of milk.

“At the grocery store, one gallon — 8 pounds of milk — sells for about $5,” she says. “We’re not making a profit. It’s all going to the middleman.”

She adds that if she were selling cheese, however, “I could sell a pound of cheese for $15.”

Fulper Farms plans to start with soft cheeses, such as Mozzarella and Ricotta, as well as regular yogurt and Greek yogurt — a favorite product of Fulper’s.

The first pick up of milk for the prod-ucts to be made by Mondo Dairy — 900 gallons of milk — is this week, she says. The company will begin by selling the products at three area farmers markets in Princeton, Pennington and Stockton.

“There’s also been a lot of interest from area restaurants,” Fulper says, not-ing that eventually, the company would like to get its products into the retail sector as well.

In addition, Fulper Farms hopes to install machinery for production and packaging of products onsite.

“In the future, we’d also love to ex-pand to other cheeses, harder cheeses, like Cheddar,” Fulper says. She adds that the company hopes to expand its flavors of Greek yogurt, and possibly add a pre-made snack line of products.

“Right now we’re offering the products in the community, but as demand picks up, we may have the option to offer the products here on the farm, too,” she says. “We’re really excited to bring our prod-ucts to the community. Having our own brand will allow us to connect with our customers and tell them our story.” CMN

are trying to make healthy decisions for their families.”

NCL notes that FDA wrote to GMA and FMI in 2011 to set conditions for use of the trade associations’ Facts Up Front labeling program. However, NCL says, FDA has not taken any public action in regard to NuVal, nor has it published any standard criteria for nutritional rating systems.

Mike Nugent, general manager of NuVal, says NCL’s claims are misguided.

“We strongly believe that the Na-tional Consumers League’s claims and assertions about NuVal are unfounded and misguided, and that our business will be unaffected by these claims,” he says.

Meanwhile, the Facts Up Front nutri-tional keys program developed by GMA and FMI uses four icons on the front of product packaging to indicate calories, saturated fat, sodium and sugars per serving of a given product. The trade associations say to appeal to busy con-sumers, the information is presented in a fact-based, easy-to-use format with color-coded icons that inform consum-ers about how nutrients in each product fit into a balanced and healthy diet as part of the federal government’s daily dietary advice.

Also, icons on some packages display additional information about “nutrients to encourage” in a product, which are important for a healthy diet but are under-consumed by the general population. Nutrients to encourage include: Vitamin A, Vitamin C, Vitamin D, Calcium, iron and protein.

The board of directors of GMA and FMI adopted a joint resolution in sup-port of the Foods Up Front initiative at a joint board meeting last year. Combined, the trade associations represent 80 percent of packaged food and beverages sold in stores across the United States.

“Helping consumers make informed decisions is not just good business sense, it is the right thing to do,” says Gary Rodkin, CEO of ConAgra Foods and chairman of the GMA board. “Our industry has stepped up to the plate in a big way to help improve public health and combat obesity and this program is a very important step in the right direction.”

Participating manufacturers and retailers initially invested $50 million in advertising, public relations and in-store marketing campaigns over 12 months. The campaign aims to educate consumers about the program.

“The Facts up Front icons move key nutritional information into full view, helping busy shoppers more easily make the most informed dietary decisions they can for their families,” says Leslie Sarasin, president and CEO of FMI.

Facts Up Front icons already appear on a number of products on store shelves across the United States.

“The number of products carrying the Facts Up Front icons in the marketplace

will continue to grow throughout the year, based on seasonality and produc-tion and distribution schedules,” says Ginny Smith, senior director of com-munications for GMA. “Prior to launch, several variations of the Facts Up Front icons underwent extensive consumer testing using a nationally-recognized consumer research firm, under the direction of a third-party organization. The Facts Up Front fact-based approach tested very well with consumers.”

A recent study commissioned by Congress found that nutritional labeling systems that merely provide nutritional facts rather than information about how particular products fit into a balanced diet can confuse and mislead consum-ers. Congress directed the Centers for Disease Control and Prevention to undertake the study with the Institute of Medicine (IOM). A report published late last year concluded that “it’s time to move away from front-of-package systems that mostly provide nutrition information on foods or beverages but don’t give clear guidance about their healthfulness, and toward one (system) that encourages healthier choices through simplicity, visual clarity and the ability to convey meaning without written information.”

The report recommends that the FDA develop and implement a standard front-of-package labeling system based on symbols that graphically convey calorie counts by serving size while a point value would show whether the saturated and trans fats, sodium and added sugars in the products are below threshold levels.

The report envisions a rating system in which foods and beverages earn points if their amount of nutrients of concern — saturated and trans fats, sodium and added sugars — are at or below levels considered acceptable based on qualifying criteria. The more points a food or beverage has, the healthier it is. A product could earn up to three points, one each for having sodium and added sugars that do not exceed threshold amounts and one for having saturated and trans fats below

designated levels. For example, 100 per-cent whole wheat bread could qualify for all three points while graham crackers could earn two points for having levels of sodium and saturated and trans fats below the thresholds. Points would be graphically displayed on packaging as check marks, stars or some other icon to be determined by the FDA.

In response, GMA issued a statement that says: “Consumers have told us that they want simple and easy-to-use infor-mation and that they should be trusted to make decisions for themselves and their families. The most effective programs are those that consumers embrace, and consumers have said repeatedly that they want to make their own judgements, rather than have government tell them what they should and should not eat. That is the guiding principle of Facts Up Front, and why we have concerns about the untested, interpretive approach suggested by the IOM committee.”

Representatives of NuVal say its nutritional scoring system meets the standards recommended by the IOM.

“When the IOM study came out there were four suggestions: It has to be a simple, scale system that provides guidance and is readily understandable and identifiable. We think we fit (those standards) beautifully. We haven’t found anyone who can’t work with a numeri-cal system between one and 100,” says Elizabeth Anderson of NuVal.

Anderson adds that NuVal is striving to become the industry standard for nutritional labeling and have a pres-ence everywhere food is sold or served.

For their part, GMA and FMI foresee Facts Up Front becoming the industry standard for front-of-package nutrition labels.

“Our goal from day one was to cre-ate a tool for consumers that would be found consistently throughout the marketplace. We wouldn’t have moved forward with the program if we didn’t think that was possible,” says Smith. “We certainly see Facts Up Front as the industry standard for front-of-pack nutrition labeling.” CMN

FULPERContinued from page 1

BUTTERContinued from page 1

natural cheese in U.S. cold storage at the end of May 2012 was 1.03 billion pounds, 2 percent less than a year earlier’s 1.05 billion pounds and virtually unchanged from a month earlier.

NASS says American-style cheese in cold storage totaled 623.2 million pounds as of May 31, up less than 1 percent from May 2011’s 622.7 million pounds and down 1 percent from the 632.7 million pounds in cold storage at the end of April 2012.

Swiss cheese in cold storage amount-ed to 29.7 million pounds as of May 31, down 12 percent from a year earlier’s 33.7 million pounds but up 3 percent from April 2012’s 28.8 million pounds.

Other natural cheese in cold storage totaled 376.0 million pounds May 31, 2012, down 4 percent from May 2011’s 392.8 million pounds but 2 percent higher than April 2012’s 367.7 million pounds. CMN

http://www.cheesemarketnews.com/subscriptions.html



PEOPLE NEWS/BUSINESS

For more information please visit www.udyone.com

WE SERVICE THE GLOBE with quality scientific equipment manufactured by us at our Colorado facility and select products by other manufacturers. All products and equipment come with a full manufacturer’s warranty and are backed by the knowledgeable personnel at UDY Corporation.

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Comings and goings … comings and goings

ESE Inc., Marshfield, Wis., has named John Tertin as director of manufacturing information systems (MIS). In this newly-created posi-tion, Tertin will create and oversee a department dedicated to delivering MIS solutions designed to collect and present volumes of real-time produc-tion information at high speeds, which managers need in order to plan and direct operations within the company. Tertin’s first project will be to oversee the development and implementation of a paperless manufacturing report-ing system for a large dairy producer.

INTL FCStone Inc., New York, has appointed Ronald O’Brien II as a dairy risk management consultant. O’Brien founded and operated his own bro-kerage firm, RKO2 Futures & Options

LLC, where he provided customers with perspectives on commodity mar-kets. O’Brien also previously served as senior broker with Downes O’Neill, the precursor to what is today FCStone LLC’s foods division.

Marissa Leier was crowned North Dakota’s 66th State Dairy Princess June 21 by the Midwest Dairy Associ-ation, Bismarck, N.D. Leier, 19, is from Hague, N.D., and was a member of the state champion dairy judging team that competed at World Dairy Expo and the livestock judging team that competed at the National Western Stock Show in Denver. She attends North Dakota State University where she is major-ing in biology. The runner-up was Amy Noel, 19, of Linton. She is the daugh-ter of Albert, Jr., and Lisa Noel. CMN

WASHINGTON — Agriculture Sec-retary Tom Vilsack has appointed 11 people to fill vacancies on the National Fluid Milk Processor Promotion Board. Four appointees will serve remaining terms of four vacated seats, and the other seven appointees will serve full 3-year terms.

“These appointees represent a diverse cross section of the fluid milk industry and I am confident that they will serve fluid milk processors through-out the United States well,” says Vilsack.

Appointed to fill vacancies that expire June 30, 2013, are: James Walsh, Region 1; Dwight Moore Jr., Region 4; and John M. Gillam, Region 10. Also, Mi-chael Lasky, Region 8, was appointed to

Vilsack appoints 11 members to National Fluid Milk Processor Promotion Board

fill a vacancy that expires June 30, 2014. Newly appointed members for terms

that expire June 20, 2015, are: Bradley Anderson, Region 6; Gary Aggus, Re-gion 9; and Sandra Kelly, Region 12. Reappointed members are: Jay Bryant, Region 3; Timothy Kelbel, Region 15; Miriam Brown, at-large processor; and Mary Hill, at-large public member.

The board oversees the collection of the 20-cent per hundredweight manda-tory assessment on fluid milk products processed and marketed commercially in the 48 contiguous states and the District of Columbia. In addition, the board develops and administers a coordinated program of promotion, research and nutrition education. CMN

WASHINGTON — An Independence Day holiday theme ran through many dairy ads surveyed in the most recent National Dairy Retail Report released by USDA’s Agricultural Marketing Service (AMS). According to the report, which includes dairy ads from June 18-June 29, record high ad volume since the series began the first week of March occurred for both ice cream (up 19 percent from two weeks ago) and cottage cheese (up 27 percent).

Ad volume for conventional dairy products is slightly below two weeks ago, down 1.4 percent. Total cheese advertising numbers decreased 10.5 percent. The most advertised cheese category, conventional 8-ounce shreds

Advertising volume for cheese falls 10.5 percent in latest USDA Dairy Retail Report

of natural varieties, has a weighted national average advertised price of $2.47, up 7 cents from the last cycle. Conventional 1-pound shreds of natural cheese varieties had a national weighted average price of $3.06 this period, down 27 cents from $3.33 two weeks ago.

Also in conventional natural cheese varieties, the average price for 8-ounce blocks, $2.33, increased 2 cents from the last cycle. The weighted average price for 1-pound blocks is $3.36, down 26 cents, and 2-pound blocks are at $5.74, up 60 cents from two weeks earlier.

This period, 1-pound conventional butter has a national weighted aver-age advertised price of $2.48, down 40 cents from the last cycle. CMN

By Rena Archwamety

MONTPELIER, Vt. — Cabot Cream-ery Cooperative is rolling out a revised label for its products that removes the word “Vermont” and the outline of the state, and instead depicts a barn and says “Owned by our Farm Families in New York and New England.”

The new label was first introduced about a year ago on Cabot’s butter car-tons after the company encountered some concerns over specific point-of-origin rules about product labeling requirements in Vermont. According to state rules, 75 percent of the milk needs to come from Vermont dairy farms to allow the “Vermont” label. Cabot butter is made in Springfield, Mass. The cream used for the butter comes from Vermont farmers as well as farmers in New York and other New England states.

Amy Levine, director of market-ing/sales services, Cabot Creamery Cooperative, says the company had been searching for ways to incorpo-

Revised Cabot labels not specific to Vermontrate all of its farmers, not just those in Vermont, into the product market-ing, and the new label provided an opportunity.

“It’s been something we’ve been trying to do for a while, figure out how to best include those farmers,” she says. “It just happened to correspond with some of the point of origin rules. We rolled it out on the butter, and that was successful, so we decided to keep moving it along.”

Over the past year, Cabot has been slowly introducing the new logo on other products, trucks and collateral materials. Though Cabot is in compli-ance with Vermont’s labeling law on all of its products, Levine says the plan is to eventually convert all of the products to the new logo.

The majority of Cabot’s employees and manufacturing continue to be in Vermont, and Levine stresses that the company is not trying to move away from its Vermont affiliations. Cabot also will continue to call out the state on certain products, such as its Vermont Sharp 8-ounce Cheddar bar.

“We’re very excited, and this offers many opportunities for us to expand,” Levine says of the revised label. “Not to move away from Vermont, but to allow farmers and consumers in other states to feel included as well.” CMN

COOPERSVILLE, Mich. — Select Milk Producers officials are considering construction of a $128 million bottling plant at the Continental Dairy plant it operates here in partnership with CS Facilities.

The Continental Dairy plant, which was built here about a year ago at a cost of $108 million and employs about 70, produces milk-based products, includ-ing “Core Power,” a muscle-building energy drink.

The bottling plant expansion project

Select Milk Producers officials consider construction of bottling plant in Michigan

would be completed in two phases and add a total of 133 jobs to the plant.

Steve Cooper, CEO of Continen-tal Dairy, recently introduced the expansion plans to Coopersville city officials and said the company has not made but final decision about where the plant will be located. The company will ask the city for an in-dustrial facilities tax exemption for 12 years on the new construction. The council approved a similar tax break for the current plant. CMN

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(9) AUCTIONS! - FOOD & DAIRY

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Former DCI Cheese CompanyAUCTION: July 11 - Santa Rosa, CA

Foster Farms - Fluid Milk/JuiceAUCTION: August 15 - Fresno, CA

Wendt’s Dairy - Fluid MilkAUCTION: August 8 - Buffalo, NY area

Naturally Iowa - Fluid & CulturedAUCTION: September 12 - Clarinda, Iowa

Land O’Lakes - Cheese & WheyOct. 10-11 - Surplus to Tulare, CA operations

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NEWS/BUSINESS

For more information please visit www.cdrwisc.edu/building

To donate or for more information, please visit www.cdr.wisc.edu/building or www.facebook.com/ShortCourseMillionFund

To date, more than 10,000 have benefited from attending a Wisconsin Center for Dairy Research dairy short course. As a part of the CDR building campaign, Professor Emeritus Bill Wendorff is challenging each of you to join his Short Course Million Fund challenge and donate to the CDR training center.

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This is your opportunity to contribute to a world-class dairy research facility, ensuring the future of dairy education for generations of dairy manufacturers, producers and researchers to come.

Ron Henningfield, general manager and cheesemaker at Milwaukee’s new Clock Shadow Creamery, oversaw the first day of cheesemaking earlier this month. The urban cheese factory founded by Cedar Grove Cheese’s Bob Wills celebrated its grand opening last week.

Photo courtesy of Clock Shadow Creamery

Urban Cheesemaking

LA CROSSE, Wis. — Main Street Ingredients recently announced it has achieved SQF 2000 Certification, put-ting the company in direct compliance with the food industry’s Global Food Safety Initiative (GFSI) guidelines.

“This was a crucial step for our company to make,” says Shawn Wegner, director of operations, Main Street In-gredients. “Food safety is largely the No. 1 issue on the minds of our customers and their direct consumers. By com-pleting this auditing process, we have established that we are willing to have

Main Street Ingredients achieves SQF 2000 Certification, complies with GFSI guidelines

an element of transparency and stand behind the value of our ingredients and services.”

Main Street Ingredients provides food ingredients to dairy, nutritional and food processing industries, with ap-plications that include ice cream, frozen desserts, cheese and more. In January 2011, the company was acquired by the Canadian dairy cooperative Agropur. Main Street Ingredients’ corporate office and manufacturing facilities are in La Crosse, Wis., with distribution outlets across North America. CMN

LAS VEGAS — Ecolab, Glanbia Nutri-tionals, Ampac and Advantix Systems received the 2012 Institute of Food Technologists (IFT) Food Expo Innova-tion Awards, announced during Tuesday morning’s keynote session at the show.

A panel of nine jurors from industry, academia and government selected the four winning companies and their innovations based on degree of innova-tion, technical advancement, benefits to food manufacturers and consumers, and scientific merit.

Ecolab was honored for its RAC residual antimicrobial coatings pro-gram, which consists of EPA-registered products that enhance food safety by providing improved microorganism control of plant non-food contact envi-ronmental surfaces. The products are ready-to-use and can be applied with spray, roller or brush for residual sanitiz-ing activity on environmental surfaces. Proper application of the products can reduce 99.9 percent or 3-log reduction of pathogens such as E. coli O157:H7, Listeria monocytogenes, Salmonella enteric and Staphylococcus aureus.

Glanbia Nutritionals received the Innovation Award for its Optisol 3000 binding system for sugar reduction. The binding system is a milk protein concentrate that can reduce sugar us-

Ecolab, Glanbia win IFT Innovation Awardsage by up to 50 percent in many food applications, such as baked and chewy granola bars, cereal clusters and other snack products. In reduced-sugar ap-plications, OptiSol 2000 functions to bind water and maintain a sticky ma-trix in food products. The clean-label ingredient contributes protein to the formulation and enables the addition of other desirable nutrients such as fiber.

Ampac won the award for its No. 2 pouch, which is made from a coextruded film blend of predominantly high-density polyethylene that provides stiffness, strength, a high barrier to moisture and puncture resistance. The No. 2 pouch is designed to be compatible with existing post-consumer recycled waste streams such as retail plastic grocery sacks, and it also saves energy to produce since it does not require a separate laminating step.

Advantix Systems was awarded for its liquid desiccant dehumidification and cooling technology, which reduces energy use by 50 percent. The technol-ogy uses liquid desiccant, a natural salt solution that absorbs moisture directly from the air without the need to overcool or post-cool the air as required by con-ventional approaches. The desiccant also is a natural disinfectant, remov-ing almost all airborne bacteria and microorganisms in a single pass. CMN

ARLINGTON HEIGHTS, Ill. — ITW Muller says it has restructured to provide customers with access to a broader range of solutions for wrapping pallets.

Previously operated as independent business units, GaleWrap and Yellow Jacket will now operate as part of the ITW

GaleWrap, Yellow Jacket will operate as part of ITW Muller following restructuring

Muller family of products. ITW Muller will offer GaleWrap Oriented hand films and Oriented equipment. ITW Muller also will market the Yellow Jacket brand of orbital stretch wrappers.

“Our customers will benefit by gain-ing access to more products, services and solutions.” says Joe Albert, general manager of ITW Muller. “In addition, they will be able to simplify their ordering, shipping, billing and customer service requests, while working with informed Muller sales, technical and customer service representatives.”

ITW Muller also is introducing a new global stretch wrap equipment line. The company has partnered with its counter-part in Europe, ITW Haloila, to standardize equipment offerings that will be consistent worldwide. By joining forces, ITW Muller will be able to provide its customers with improved technology, a wider array of in-novative equipment solutions and a world-wide network of support, the company says.

“ITW Muller now has the products and services to fit the widest variety of pallet wrapping needs,” Albert says. “With the addition of ITW GaleWrap and Yellow Jacket, our customers simply have more solutions available at their fingertips. The partnership with Haloila further delivers a level of unrivaled global sup-port in our customer’s markets.”

For general information about ITW Muller, Yellow Jacket and Gale-Wrap, e-mail [email protected], or call 1-800-OCTOPUS. CMN

http://www.cdr.wisc.edu/building



STORAGE 13•

CHEESE MARKET NEWS is here to deliver original, straightforward, reliable news to help you run your business more efficiently and profitably.

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?

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.

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Reprinted with permission from the June 29, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com Reprinted with permission from the June 29, 2012, edition of CHEESE MARKET NEWS® © Copyright 2012 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com


NEWS/BUSINESS

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STURTEVANT, Wis. — Benelact Dairy is now offering a line of butter and several cheese varieties with a third less cholesterol than traditional butter and cheeses.

Benelact Dairy foods are made using a patented technology that removes cholesterol from milk and cream me-chanically, without the use of chemicals.

To reduce the cholesterol, raw milk undergoes a mechanical treatment that dissociates the cholesterol from fat glob-ules, resulting in cholesterol-reduced cream and cholesterol-enriched skim milk. The cholesterol-enriched skim milk then is blended with a small quantity of a fat substitute, which

Benelact offers reduced-cholesterol cheesesharvests the lipophilic cholesterol through re-association. The entirety of the fat substitute and the majority of the cholesterol then is mechanically separated from the skim milk, producing a cholesterol-reduced skim milk. The cholesterol-reduced cream can be used to make reduced-cholesterol butter. The cholesterol-reduced cream and skim milk can be blended to make a variety of reduced-cholesterol dairy products, such as cheese and yogurt.

Fats remain untouched, so flavor, functionality and nutrition stay intact. No flavor-enhancing additives or preser-vatives are required. Therefore, Bene-lact Dairy products retain the taste, texture and functional properties of traditionally-produced dairy products, the company notes.

“Dairy has long been criticized for its cholesterol content, and to date, consumers have had to choose between lower cholesterol or great flavor,” says consulting nutritionist Mary Hartley, R.D. “Dairy substitutes, like margarine, have artificial ingredients and don’t bake well. Lowfat cheese has poor tex-ture and meltability. Now people can fit Benelact Dairy foods into a lower-cholesterol diet without sacrificing flavor or function.”

“Having delicious and better-for-you options in the dairy department and the deli case provides retailers with a greater profit opportunity to reach health-conscious customers,” says Ed Salinas, majority owner of Benelact Dairy LLC. “Benelact Dairy foods are priced competitively with traditional dairy foods, but lower in price compared to organics.”

Branded and private label products are available, and the technology also can be licensed.

For more information, visit www.benelactda i ry.com. CMN

HEALTHY VARIETY — Benelact Dairy now is offering a line of reduced-cholesterol butter and cheeses. Branded and private label products are available, and the technology also can be licensed.

The Cheese Guy is OU kosher certifiedNEW YORK — The Cheese Guy Co., makers of small batch, artisanal cheeses, has received kosher certifica-tion for its cheeses from the Orthodox Union (OU), the world’s largest kosher certification agency.

“We work hard to ensure that we offer the finest cheeses, and now that we are certified by the OU, our kosher consumers can be assured that our cheeses are held to the highest kashrut standards,” says Brent Delman,founder of the Cheese Guy. “We are excited to be taking kosher cheeses to entirely new heights.”

Some of the Cheese Guy’s cheese wheels are naturally aged and washed with organic extra virgin olive oil, which Delman says gives the cheese a complex flavor and sharpness usually found in European style cheeses.

For more information, visit www.thecheeseguy.com or www.ou.org. CMN

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Documents

Cheese Market News - Organizations, government …how to use it.” Dairy-based products have an average NuVal Score of about 54. Chocolate milk scores a 27, and whole white milk scores