12
Biery Cheese receives loan to support growth in Wis. MADISON, Wis. — The Wisconsin Economic Development Corp. (WEDC) this week announced it is providing a $1 million loan to Louisville, Ohio-based Biery Cheese Co. for a facility upgrade in Wisconsin. Biery Cheese last November purchased Kickapoo Valley Cheese (KVC) Corp. in Sherry, Wis., and KVC began to operate under the Biery brand. (See “Biery Cheese acquires Kickapoo Valley Cheese, will operate under Biery brand” in the Nov. 8, 2013, issue of Cheese Market News.) Now Biery Cheese is working on remodeling a new, larger site in nearby Plover, Wis. The current facility in Sherry will no longer be in operation once renovations at the new facility are complete, says Ben Biery, CEO, Biery Cheese. “The (KVC) plant is antiquated and becoming too small for Industry voices concerns on federal raw milk legislation WASHINGTON — This week U.S. Reps. Thomas Massie, R-Ky., Chellie Pingree, D-Maine, and a bipartisan group of 18 other lawmakers intro- duced legislation in Congress that would allow interstate sales of raw milk. The “Milk Freedom Act of 2014” (HR 4307) would prohibit the fed- eral government from interfering with the interstate traffic of raw milk products, and the “Interstate Milk Freedom Act of 2014” (HR 4308) would prevent the federal government from interfering with the trade of raw milk or milk products between states where the distribution or sale of such products already is legal. No provision of either bill would preempt or otherwise interfere with any state law, the sponsors say. “Our bills would make it easier for families to buy wholesome milk directly from farmers by reversing the criminalization of dairy farmers who offer raw milk,” Massie says. “The federal government should not punish farmers for providing customers the foods they want, and states should be free to set their own laws regulating food safety.” Though Congress never has passed legislation banning raw milk, the sponsors say FDA has used its regulatory authority to prosecute farmers for selling raw milk. “Many consumers want to buy fresh, unpasteurized milk, and regu- lations shouldn’t get between them and the farmer who wants to sell it,” Pingree says. “Given how many food scares there have been involv- ing large-scale producers, it just doesn’t make sense to spend money cracking down on small, local farmers who are producing natural, raw milk and cheese. The enforcement of raw milk regulations has been overzealous and needs to be reined in.” In addition to Massie and Pingree, original co-sponsors of the Milk Freedom Act include Jared Polis, D-Colo., Tom McClintock, R-Calif., Scott Rigell, R-Va., Walter Jones, R-N.C., Paul Broun, R-Ga., Steve Stockman, R-Texas, Dana Rohrabacher, R-Calif., Louie Gohmert, R-Texas, and Justin Amash, R-Mich. Original co-sponsors of the Interstate Milk Freedom Volume 34 March 28, 2014 Number 10 By Rena Archwamety MADISON, Wis. — Consumers opposed to eating food with genetically engineered (GE) ingredients and genetically modified organisms (GMOs) have been a growing voice in social media in recent years. Grassroots campaigns have put pressure on lawmakers to introduce bills that would require labeling on foods pro- duced with GMOs, as well as on companies to eliminate GMOs from their products. Earlier this month, Green America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not fed GMOs. In GMO labeling an up-front issue for dairy businesses January, General Mills an- nounced it would drop geneti- cally modified ingredients in basic Cheerios after a similar social media campaign led by GMO Inside. “The days when a global company like Starbucks can hide GMOs from the customer are over. The age of transpar- ency is here, and I expect Star- bucks will shortly realize it’s in its best interest to eliminate GMOs from its supply chain,” says GMO Inside co-chair John W. Roulac. • Consumer confusion There had been a lot of talk of GMOs in the news and a de- mand for food, including dairy, to be produced without GMOs, says Lewis Goldstein, vice president of brand marketing, Organic Valley. He adds that this has somewhat overshadowed the other benefits of USDA- certified organic foods, as well as caused some confusion over the distinction between non- GMO and organic. “The GMO issue has gotten a lot more press than some of the other advantages organic may offer,” he says. “Awareness is key to educating people. Re- cently the awareness of people not wanting GMOs in their food has become stronger than some of the awareness of other ben- efits. Consumers sometimes are equating non-GMO to being as thorough as the USDA Organic seal. We’re working to educate consumers that USDA Organic means non-GMO and a whole lot more.” Organic Valley notes that GMO refers to a living organ- ism whose genes have been altered by inserting a gene from an unrelated species. In crops, the technology generally has been used to incorporate genes that enhance resistance to insecticides, herbicides or pesticides, enhance drought tolerance, encourage higher yields or promote the ability to plant more in a smaller area, Organic Valley says, adding that today, more than 80 percent of U.S. corn, soybean and cotton crops are genetically modified. According to the Grocery Manufacturers Association’s “Facts About GMOs” website (www.factsaboutgmos.org), genetically modified (GM) technology adds desirable traits from nature without us- ing chemicals so that food is more plentiful, and ingredients grown using GM technology require fewer pesticides, less water and keep production costs down. Some confusion stems from an unclear understand- ing or agreement over what “non-GMO” food entails. For instance, the GMO Inside cam- paign would consider the milk used at Starbucks to be GMO if it comes from cows that are fed GMO crops. “Unfortunately, you can’t just open up an FDA definition and say, ‘this is the definition of GMO foods,’” says Cary Frye, vice president of regulatory and scientific affairs for the International Dairy Foods As- sociation (IDFA). She notes that groups like the Non-GMO Project, which is supported in part by Organic Valley, have very detailed crite- ria for non-GMO foods, beyond what FDA would consider to determine if a food is GMO-free. “We usually determine with the food itself and ingredients that are part of the food. We don’t consider input, like food the cow ate or vitamins it was given,” Frye says. “That’s what a lot of the discussion is about now. Where do you draw the line where genetic engineering is occurring? FDA and the EU say the food itself. The Non-GMO Project is going into the input of the food.” Cheese in cold storage down 6 percent from 2013 Turn to GMO, page 10 a Turn to BIERY, page 11 a WASHINGTON — Natural American-type cheese in U.S. cold storage totaled 628.1 million pounds at the end of February, down 5 percent from Feb. 28, 2013’s 661.0 million pounds and down less than 1 percent from Jan. 31, 2014’s 630.1 million pounds, according to data recently released by USDA’s National Agri- cultural Statistics Service Turn to STORAGE, page 11 a Turn to RAW, page 11 a Scan this code for breaking news and the latest markets! Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS ® © Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com A INSIDE Great American Milk Drive program launched. For details, see page 3. Guest column: ‘Engineering the truth.’ For details, see page 4. Schoch Dairy looks to raise funds via Kickstarter campaign. For details, see page 5. Saputo to close 4 plants in United States, Canada. For details, see page 10.

GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

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Page 1: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

Biery Cheese receives loan to support growth in Wis.MADISON, Wis. — The Wisconsin Economic Development Corp. (WEDC) this week announced it is providing a $1 million loan to Louisville, Ohio-based Biery Cheese Co. for a facility upgrade in Wisconsin.

Biery Cheese last November purchased Kickapoo Valley Cheese (KVC) Corp. in Sherry, Wis., and KVC began to operate under the Biery brand. (See “Biery Cheese acquires Kickapoo Valley Cheese, will operate under Biery brand” in the Nov. 8, 2013, issue of Cheese Market News.)

Now Biery Cheese is working on remodeling a new, larger site in nearby Plover, Wis. The current facility in Sherry will no longer be in operation once renovations at the new facility are complete, says Ben Biery, CEO, Biery Cheese.

“The (KVC) plant is antiquated and becoming too small for

Industry voices concerns on federal raw milk legislation WASHINGTON — This week U.S. Reps. Thomas Massie, R-Ky., Chellie Pingree, D-Maine, and a bipartisan group of 18 other lawmakers intro-duced legislation in Congress that would allow interstate sales of raw milk.

The “Milk Freedom Act of 2014” (HR 4307) would prohibit the fed-eral government from interfering with the interstate traffi c of raw milk products, and the “Interstate Milk Freedom Act of 2014” (HR 4308) would prevent the federal government from interfering with the trade of raw milk or milk products between states where the distribution or sale of such products already is legal. No provision of either bill would preempt or otherwise interfere with any state law, the sponsors say.

“Our bills would make it easier for families to buy wholesome milk directly from farmers by reversing the criminalization of dairy farmers who offer raw milk,” Massie says. “The federal government should not punish farmers for providing customers the foods they want, and states should be free to set their own laws regulating food safety.”

Though Congress never has passed legislation banning raw milk, the sponsors say FDA has used its regulatory authority to prosecute farmers for selling raw milk.

“Many consumers want to buy fresh, unpasteurized milk, and regu-lations shouldn’t get between them and the farmer who wants to sell it,” Pingree says. “Given how many food scares there have been involv-ing large-scale producers, it just doesn’t make sense to spend money cracking down on small, local farmers who are producing natural, raw milk and cheese. The enforcement of raw milk regulations has been overzealous and needs to be reined in.”

In addition to Massie and Pingree, original co-sponsors of the Milk Freedom Act include Jared Polis, D-Colo., Tom McClintock, R-Calif., Scott Rigell, R-Va., Walter Jones, R-N.C., Paul Broun, R-Ga., Steve Stockman, R-Texas, Dana Rohrabacher, R-Calif., Louie Gohmert, R-Texas, and Justin Amash, R-Mich. Original co-sponsors of the Interstate Milk Freedom

Volume 34 March 28, 2014 Number 10

By Rena Archwamety

MADISON, Wis. — Consumers opposed to eating food with genetically engineered (GE) ingredients and genetically modifi ed organisms (GMOs) have been a growing voice in social media in recent years. Grassroots campaigns have put pressure on lawmakers to introduce bills that would require labeling on foods pro-duced with GMOs, as well as on companies to eliminate GMOs from their products.

Earlier this month, Green Amer ica ’s GMO Ins ide launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not fed GMOs. In

GMO labeling an up-front issue for dairy businesses

January, General Mills an-nounced it would drop geneti-cally modifi ed ingredients in basic Cheerios after a similar social media campaign led by GMO Inside.

“The days when a global company like Starbucks can hide GMOs from the customer are over. The age of transpar-ency is here, and I expect Star-bucks will shortly realize it’s in its best interest to eliminate GMOs from its supply chain,” says GMO Inside co-chair John W. Roulac.• Consumer confusion

There had been a lot of talk of GMOs in the news and a de-mand for food, including dairy, to be produced without GMOs, says Lewis Goldstein, vice president of brand marketing, Organic Valley. He adds that this has somewhat overshadowed the other benefi ts of USDA-certifi ed organic foods, as well as caused some confusion over the distinction between non-GMO and organic.

“The GMO issue has gotten a lot more press than some of the other advantages organic may offer,” he says. “Awareness is key to educating people. Re-cently the awareness of people not wanting GMOs in their food has become stronger than some

of the awareness of other ben-efi ts. Consumers sometimes are equating non-GMO to being as thorough as the USDA Organic seal. We’re working to educate consumers that USDA Organic means non-GMO and a whole lot more.”

Organic Valley notes that GMO refers to a living organ-ism whose genes have been altered by inserting a gene from an unrelated species. In crops, the technology generally has been used to incorporate genes that enhance resistance to insecticides, herbicides or pesticides, enhance drought tolerance, encourage higher yields or promote the ability to plant more in a smaller area, Organic Valley says, adding that today, more than 80 percent of U.S. corn, soybean and cotton crops are genetically modifi ed.

According to the Grocery Manufacturers Association’s “Facts About GMOs” website (www.factsaboutgmos.org), genetically modified (GM) technology adds desirable traits from nature without us-ing chemicals so that food is more plentiful, and ingredients grown using GM technology require fewer pesticides, less water and keep production costs down.

Some confusion stems from an unclear understand-ing or agreement over what “non-GMO” food entails. For instance, the GMO Inside cam-paign would consider the milk used at Starbucks to be GMO if it comes from cows that are fed GMO crops.

“Unfortunately, you can’t just open up an FDA defi nition and say, ‘this is the defi nition of GMO foods,’” says Cary Frye, vice president of regulatory and scientifi c affairs for the International Dairy Foods As-sociation (IDFA).

She notes that groups like the Non-GMO Project, which is supported in part by Organic Valley, have very detailed crite-ria for non-GMO foods, beyond what FDA would consider to determine if a food is GMO-free.

“We usually determine with the food itself and ingredients that are part of the food. We don’t consider input, like food the cow ate or vitamins it was given,” Frye says. “That’s what a lot of the discussion is about now. Where do you draw the line where genetic engineering is occurring? FDA and the EU say the food itself. The Non-GMO Project is going into the input of the food.”

Cheese in cold storage down 6 percent from 2013

Turn to GMO, page 10 a

Turn to BIERY, page 11 a

WASHINGTON — Natural American-type cheese in U.S. cold storage totaled 628.1 million pounds at the end of February, down 5 percent from Feb. 28, 2013’s 661.0 million pounds and down less than 1 percent from Jan. 31, 2014’s 630.1 million pounds, according to data recently released by USDA’s National Agri-cultural Statistics Service Turn to STORAGE, page 11 aTurn to RAW, page 11 a

Scan this code

for breaking

news and the

latest markets!

Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

A

INSIDE

✦ Great American Milk Drive program launched. For details, see page 3.

✦ Guest column: ‘Engineering the truth.’ For details, see page 4.

✦ Schoch Dairy looks to raise funds via Kickstarter campaign. For details, see page 5.

✦ Saputo to close 4 plants in United States, Canada. For details, see page 10.

Page 2: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

2 CHEESE MARKET NEWS® — March 28, 2014

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

Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

MARKET INDICATORS

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

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

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

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

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

WEBSITE: www.cheesemarketnews.com

Dry Products* March 28, 2014

DRY BUTTERMILK(FOB)Central & East: $1.8300(-1)-$2.0000.(FOB) West: $1.9300-$2.0300; mostly $1.9500-$1.9800.

EDIBLE LACTOSE(FOB)Central and West: $.4200-$.7200; mostly $.5500-$.6500.

NONFAT DRY MILKCentral & East: low/medium heat $1.9800(-2)-$2.1775(-1 1/4); mostly $2.0600-$2.1600(-1). high heat $2.1800-$2.2350.West: low/medium heat $2.0000-$2.1475(-1/2); mostly $2.0700-$2.1250(-1/2). high heat $2.1575(-1/2)-$2.2450(+1 3/4).Calif. manufacturing plants: extra grade/grade A weighted ave. $2.0332(-.0158) based on 12,751,885 lbs. Sales to CCC: 0 lbs.

WHOLE MILK POWDER (National): $2.0500-$2.2000(-5).

DRY WHEYCentral: nonhygroscopic $.6175-$.6900(+1/4); mostly $.6175-$.6425(+1/4).West: nonhygroscopic $.6200(-1)-$.6775(+1/4); mostly $.6200(-1)-$.6700(+1/4).(FOB) Northeast: extra grade/grade A $.6450-$.7050(+1/2).

ANIMAL FEED (Central): Whey spray milk replacer $.4350(-2 1/2)-$.5950(+1/4).

WHEY PROTEIN CONCENTRATE (34 percent): $1.6200-$1.9600(-1/4); mostly $1.6800-$1.8600.

CASEIN: Rennet $4.9000-$5.2000; Acid $5.0000-$5.4000.

*Source: USDA’s Dairy Market News

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

YEAR2008200920102011201220132014

JAN19.3210.7814.5013.4817.0518.1421.15

FEB17.03 9.31 14.2817.0016.0617.2523.35

MAR18.0010.4412.7819.4015.7216.93

APR16.7610.7812.9216.8715.7217.59

MAY18.18 9.8413.3816.5215.2318.52

JUN20.25 9.9713.6219.1115.6318.02

JUL18.24 9.9713.7421.3916.6817.38

AUG17.3211.2015.1821.6717.7317.91

SEP16.2812.1116.2619.0719.0018.14

OCT17.0612.8216.9418.0321.02 18.22

NOV15.5114.0815.4419.0720.8318.83

DEC15.2814.9813.8318.7718.6618.95

(These data, which include government stocks and are reported in thousands of pounds, are based on reports from a limited sample of cold storage centers across the country. This chart is designed to help the dairy industry see the trends in cold storage between the release of the National Agricultural Statistics Service’s monthly cold storage reports.)

ButterCheese

17,85084,988

+131-442

12,203114,827

+3,094 -5,997

+5,647-29,839

+21 -7

Weekly Cold Storage Holdings March 24, 2014 On hand Week Change since March 1 Last Year Monday Change Pounds Percent Pounds Change

Total Contracts Traded/Open Interest

MAR14APR 14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15FEB15MAR15

DRY WHEY FUTURES* for the week ended March 27, 2014 (Listings for each day by month, settling price and open interest)

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.*Total Contracts Traded/Open Interest reflect additional months not included in this chart.

Fri., March 21 Mon., March 24 Tues., March 25 Wed., March 26 Thurs., March 27

38/2,717

65.2066.5064.5062.9059.6359.2558.5057.7057.3057.1856.0554.0053.25

364342372378242235210175164199

3865

65.1065.7565.1063.5060.6860.0058.5857.7057.3057.1856.0554.0053.25

364345361366236233210175164199

3865

39/2,750

65.2066.2564.7863.1060.5059.2558.5857.7057.3057.1856.0554.0053.25

364345361370240235210175164199

3865

21/2,727

65.2065.7563.3061.8858.7558.0057.2857.7057.0057.0056.0554.0053.25

355341388392249234210175164199

3865

39/2,776

65.2066.0063.6062.2358.7559.2058.5057.7057.3057.1856.0554.0053.25

355340388387243235210175164199

3865

75/2,765

Total Contracts Traded/Open Interest Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com.*Total Contracts Traded/Open Interest reflect additional months not included in this chart.

MAR14APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15JUN15

CHEESE FUTURES* for the week ending March 27, 2014 (Listings for each day by month, settling price and open interest)

Fri., March 21 Mon., March 24 Tues., March 25 Wed., March 26 Thurs., March 272.2692.3182.1282.0102.0001.9751.9491.9131.8631.8321.8001.8001.7501.7701.7551.798

1,2541,3391,3971,229

979909925909930954

333939262626

387/11,104

2.2692.3322.1102.0111.9931.9691.9531.9081.8651.8301.8201.8201.7751.7701.7681.779

1,2541,3371,4491,2901,022

951965 941969987

394344313128

239/11,501

1,2541,3471,3601,146

928882906820875893

263232191919

219/10,618

2.2702.3342.1362.0282.0151.9831.9521.9151.8701.8361.8001.8001.7501.7701.7551.798

1,2541,3431,3741,188

956898914876910931

263232191919

440/10,881

2.2702.2832.0992.0282.0241.9951.9631.9151.866 1.830 1.8001.8001.7501.7701.7551.798

2.2692.2912.0891.9781.9761.9681.9401.9081.8651.8311.8201.8201.7751.7701.7681.779

1,2541,3421,4501,2661,022

952964925937963

394344313128

466/11,381

Monday Tuesday Wednesday Thursday Friday

Chicago Mercantile Exchange

March 24 March 25 March 26 March 27 March 28

Weekly average (March 24-28): Barrels: $2.3355(+.0305); 40-lb. Blocks: $2.4160(+.0010).Weekly ave. one year ago (March 25-28, 2013): Barrels: $1.6056; 40-lb. Blocks: $1.6944.

Cheese BarrelsPriceChange

Cheese 40-lb. blockPriceChange

Grade A NDMPriceChange

Weekly average (March 24-28): Grade A: $2.0180(-.0240).

Grade AA ButterPriceChange

Class II Cream (Major Northeast Cities): $2.4219(+.0857)–$2.5935(+.1066).

Weekly average (March 24-28): Grade AA: $1.9700(+.0630).

$1.9700+2

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

Cash prices for the week ended March 28, 2014

$2.3600 -1 3/4

$2.4325 NC

$2.0000-1 1/2

$1.9500+1/2

$2.3200 -1

$2.4075 -1 1/2

$1.9850+1 1/2

$2.0225 NC

$2.0000+1 1/2

$2.0300 +3/4

$2.2900 -3

$2.3850 -2 1/4

$2.3300 -3

$2.4225 -1

$2.0225+2 1/4

$1.9450+2 1/2

$2.0150-3 1/2

$2.3775 +6 3/4

$2.4325 +1/2

Page 3: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

March 28, 2014 — CHEESE MARKET NEWS® 3

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

Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

For more information please visit www.devilletechnologies.com

NEWS/BUSINESS MARKET INDICATORS

MilkPEP, NDC, Feeding America partner to launch Great American Milk Drive programWASHINGTON — The Milk Proces-sor Education Program (MilkPEP), National Dairy Council (NDC) and Feeding America are teaming up to launch the Great American Milk Drive, a nationwide program designed to encourage consumers to donate milk to hungry families.

The drive will launch April 2 in New York City at City Harvest, one of the largest U.S. food banks, along with simultaneous events in 10 other markets around the country.

According to Feeding America, milk is the top food requested by its clients, but the nation’s food banks can’t meet the demand because milk is rarely donated. The 37 million Americans served annually by the Feeding America network receive the equivalent of less than one gallon of milk per person per year, Feeding America says.

The groups say the milk drive will make it easy for people to buy milk online at www.milklife.com/give and

donate it to their local food pantry for as little as $5 at a time. Every dollar collected will go to purchas-ing and delivering milk to hungry families through the Feeding America network.

In addition, MilkPEP and Dairy Management Inc. are spending millions of dollars on marketing support and of-fering thousands of hours of staff time to raise awareness, build a sustainable supply for food banks and encourage donations.

“This is a big problem that won’t be solved overnight. So we’ve made a multi-year commitment — which means you’ll have plenty of oppor-tunities to build customized local programs to fit your business and meet the needs in your community,” says Julia Kadison, interim CEO, Milk-PEP, in a recent email to processors, notes the International Dairy Foods Association.

To l e a r n m o r e , v i s i t w w w.MilkPEP.org/drive. 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: 3/8/14

$2.1872*12,580,817

$2.3147$2.2148

8,630,24135.20

*$1.82442,948,749

*$2.1026*17,831,902

$0.64836,321,812

*$2.2043*10,783,558

$2.3378$2.2344

9,334,97635.13

$1.83962,847,855

*$2.0988*17,735,642

*$0.6507*6,528,254

3/15/14 3/1/14

$2.23039,627,733

$2.3106$2.2069

8,864,71935.09

$1.80903,941,856

*$2.0830*19,202,354

*$0.6439*6,839,370

$2.265011,278,523

$2.3815$2.2806

8,710,00035.26

$1.85065,616,859

$2.089216,787,532

$0.65466,865,000

3/22/14

International Dairy Markets March 28, 2014

Oceania Butter: 82 percent butterfat $4,475(-25)-$5,000(-50). Cheddar Cheese: 39 percent maximum moisture $4,900-$5,300.Skim Milk Powder: 1.25 percent butterfat $4,600(-100)-$5,000(-250).Whole Milk Powder: 26 percent butterfat $4,350(-250)-$5,100(-150).Source: Dairy Market News. Prices reported in U.S. dollars per metric ton, F.O.B. port. To convert to price per pound: divide price by 2,204.6 pounds.

Western Europe Butter: 82 percent butterfat $4,675-$5,150.Butteroil: 99 percent butterfat $5,800(-100)-$6,300(-200).Skim Milk Powder: 1.25 percent butterfat $4,200(-100)-$4,550(-50).Whole Milk Powder: 26 percent butterfat $4,750(-175)-$5,200(-50).Whey Powder: Nonhygroscopic $1,275(-25)-$1,500.

Daily market prices are available by visiting CME’s online statistics sites at http://www.cmegroup.com. *Total Contracts Traded/Open Interest reflect additional months not included in this chart.

Total Contracts Traded/Open Interest

Cash-Settled NDM

MAR14APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14

MAR14APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15

Total Contracts Traded/Open Interest

Fri., March 21 Mon., March 24 Tues., March 25 Wed., March 26 Thurs., March 27

Total Contracts Traded/Open Interest

MAR14APR14MAY14JUN14 JUL14AUG14SEP14OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15

Class III Milk*

Total Contracts Traded/Open Interest

Class IV Milk*

MAR14APR14MAY14JUN14JUL14AUG14SEP14OCT14NOV14DEC14JAN15

CME FUTURES for the week ended March 27, 2014

Fri., March 21 Mon., March 24 Tues., March 25 Wed., March 26 Thurs., March 27

Fri., March 21 Mon., March 24 Tues., March 25 Wed., March 26 Thurs., March 27

Cash-Settled Butter

4,6594,9674,3803,8002,5452,1762,0511,7671,6691,515

439224160

8775

23.2823.8321.8720.5920.3420.0319.6919.3518.8618.5818.3718.1017.8117.5017.35

23.6023.3822.3921.3021.0320.6320.4019.8419.5519.3118.20

1,6971,7251,6141,446

982936805660611531

10

208.60202.73192.50182.50178.00173.00171.00167.50166.88163.48

702808795634408359355264213202

185.50190.00187.75187.50185.35184.50185.00184.00181.25178.00169.00

1,2461,1161,061

955632606569451388180

4

1,045/30,657

7/11,027

35/4,740

88/7,208

4,7734,7594,2303,6062,4732,1442,0191,7421,6351,479

424214147

6970

23.2923.5321.7420.8720.6020.2919.9219.5019.0518.6718.3518.0517.8017.4817.35

1,017/29,875

23.6023.4022.4121.5921.0720.6920.4519.9419.7119.3318.20

1,6971,7251,6141,446

984936805660608531

10

98/11,026

208.50204.53195.60186.00179.50175.00173.00168.00166.88163.95

694779801631407358353264213202

87/4,702

185.50188.10186.75185.75184.50183.50183.50183.25181.03178.00169.00

1,2461,1171,069

954623610566446388180

4

93/7,203

1,799/31,128

4,7334,9604,4543,8962,5952,2082,0751,7691,6781,520

475254184

9275

23.6723.4922.3921.5021.0420.5620.3219.8619.6719.3118.77

77/11,105

209.00203.65193.10183.20177.25172.13170.00167.50166.53162.50

134/4,762

696792795648418367360267214205

185.28191.55188.50188.00187.48187.25187.25186.50183.50180.75170.00

120/7,239

1,2461,1131,073

944637612577458393182

4

4,6604,9244,3523,7472,5432,1762,0351,7511,6491,499

428220147

7370

23.2824.0922.0920.8520.5220.1919.7919.4118.9218.6418.3618.0817.8017.5017.35

23.6023.3822.3921.4521.0720.6920.4519.8419.5819.3318.20

1,6971,7251,6141,444

984936805660609531

10

5/11,025

208.60202.75192.50182.73178.50174.00172.00167.50166.88163.95

713811789634406358353264213202

172/4,743

185.50190.00187.75187.00185.35184.50184.50183.28181.03178.00169.00

1,2461,1161,061

947631607566446388180

4

69/7,192

23.2924.0321.6920.65 20.3220.0519.7019.3018.9318.5118.3018.0817.7617.5217.35

1,6961,7281,6141,453

986937830670630540

11

4,6624,9774,4683,8132,5922,1982,0741,7611,6711,520

470250180

9275

23.2923.5121.4520.3220.1219.9319.6419.3018.8918.5318.2518.0417.7517.5217.35

1,675/30,946

23.6023.3422.3921.5021.0420.5620.2519.8419.6019.3118.20

1,6971,7271,6141,453

986937813660616540

10

46/11,063

208.50203.50193.00183.05178.00172.53171.00167.50166.88162.50

700801794634412360358264213205

100/4,741

185.73191.00187.25187.50186.60186.50186.50186.00182.10179.00170.00

1,2461,1161,056

955635609572452388

11824

44/7,215

Fri., March 21 Mon., March 24 Tues., March 25 Wed., March 26 Thurs., March 27

2,008/30,401

Page 4: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

4 CHEESE MARKET NEWS® — March 28, 2014

Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

Jim Mulhern, president and CEO of the National Milk Producers Federation, contributes this column for Cheese Market News®.

Perspective:Industry Matters

Engineering the truth

G U E S T C O L U M N I S T

Since the dawn of civilization, agri-culture has been continuously improved through the breeding of better plants and animals. Some of the earliest ge-netic modifi cations came when herders fi gured out how to breed their livestock — including Aurochs, the ancient ances-tors of today’s dairy cow — to improve their desirable traits.

Our understanding of how to improve all agricultural species, whether animals or plants, has come a long way since then. One thing that hasn’t changed, though, is that new technology — or what seems to be new — can generate controversy. That’s causing those of us in food production a new headache, as these critics try to scare consumers by raising fears that have no basis in fact.

The dairy sector is all too familiar with complaints about the presence of genetically modifi ed organisms (GMOs). Twenty years ago, when FDA fi rst per-mitted the use of recombinant bovine somatotropin, one of the complaints was that the drug was produced by

genetically-modified bacteria. That anti-GMO argument lost traction over time, as the main objection to rBST became the presence of hormones in milk, regardless of the fact that all milk contains hormones — and there is nothing harmful about them.

Today, largely in an effort to help boost sales of organic goods, the anti-biotech bandwagon has become re-energized if not re-engineered, and it is focused on the presence of GMO-derived ingredients in a variety of foods. It’s a big, inviting target for those who want to cast doubt on the safety of our food. More than 90 percent of the corn, soybeans, sugar beets and cotton grown today in the United States sprout from seeds that have been genetically modifi ed to offer a specifi c benefi cial trait — often for insect or weed-killer resistance. The output of these crops — all of which have gone through extensive evaluation for human and animal safety — is con-sumed by both humans and livestock. It’s hard to fi nd any processed foods in

the United States without some trace of GMO ingredients, and next to impos-sible to fi nd livestock that haven’t been raised on GMO feedstuffs (excepting, of course, organic foods).

That means food marketers across the value chain are perpetually exposed to critics, however shrill and unreason-able, on this issue. As we’ve seen in states from California to Connecticut, the anti-technology crowd has gone both to state legislatures, as well as to the ballot box, to push for mandatory labeling of foods containing GMO ingre-dients. High-profi le labeling battles on the West Coast, including California’s ballot initiative, as well as the more recent one in Washington state, were lost by the GMO critics. But labeling bills were passed last year in Connecticut and Maine — though they won’t become ef-fective unless additional states in that region pass similar measures.

For groups like NMPF that support the appropriate use of biotechnology in food, and are concerned with the demonization of products that are time-tested and safe, what are the best responses?

We can and do use the facts, such as that feeding cows GMO grain does not affect their milk: There is no detectable difference compared to milk from cows fed crops that aren’t genetically modi-fi ed. The same applies to their meat. Most of the labeling initiatives at the state level have exempted dairy products for this reason.

Unfortunately, that hasn’t stopped the activist assault, using social media in many cases, against branded compa-nies that won’t disavow the use of GMO feeds. We’ve seen recent cases where prominent marketers of yogurt, coffee and butter have been targeted. The crit-ics’ call to action is to urge consumers to buy organic. The targets shift, but the tactics remain the same.

The dairy sector has worked to de-velop consumer-focused information to put this issue into context, such as that crops produced through biotechnol-ogy are researched extensively to make sure they are safe for people, animals and the environment. Government agencies review safety data and do not approve products unless they can be demonstrated safe. And here’s the most important fact: After 20 years of use, and billions of servings consumed by humans and animals, there is not one single case of an adverse health reaction due to GMO food consumption. Unfortunately, facts presented without emotion suffer in comparison to falsehoods presented with feeling.

Part of our challenge on GMO grain use today is similar to what the dairy sector dealt with 20 years ago. The benefi ts of these technologies may not be immediately apparent to consum-ers, because they occur further up the value chain.

The reality is GMO seeds help farm-ers use fewer chemicals, reduce water and fuel usage, and allow more crops to be harvested without using additional acres of land. These benefi ts are impor-tant to our entire society, but get taken for granted at the consumer level. The best defense is an offense in which food producers talk about the real benefi ts to the public from GMO traits.

Critics of ag biotechnology often assert that this battle is over who “controls” the food supply. The reality is that this is a battle for control over the choices that every participant in the food chain can make, and if we don’t participate in the discussion, there will be far fewer choices for everyone. CMN

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

NEWS/BUSINESS

FDA announces extended comment period on food defense, high-risk food rules under FSMAWASHINGTON — FDA in Tuesday’s Federal Register announced that it would extend the comment period for the proposed Food Safety Modernization Act (FSMA) rule on food defense. The “Focused Mitigation Strategies to Protect Food Against Intentional Adulteration” addresses potential acts of terrorism that could cause massive public harm and economic disruption, and focuses on processes that are likely to occur at most food manufacturing facilities.

In the Federal Register notice, FDA notes it received numerous requests for an extension to allow stakeholders more time to analyze the proposed approaches and consider their full operational and economic impact. FDA also wants to ensure that the proposal is flexible enough to address the many types of food operations that

will be affected.As currently written, the proposed

rule would require each facility to pre-pare a Food Defense Plan that would include a review of whether the facility has one or more key activity types and, if so, identify focused mitigation strat-egies and procedures for monitoring, taking corrective actions and verifying activities. Companies would be required to document all food defense activities, and these documents would be subject to FDA inspection. (See “FDA proposes rules for food defense plans” in the Dec. 27, 2013, issue of Cheese Market News.)

The new deadline for comments is June 30, 2014. The International Dairy Foods Association (IDFA) notes it is concerned with some of the aspects of the proposed rule and welcomes the addi-tional time to explore better alternatives.

FDA also is extending the comment period on the designation of high-risk foods for tracing until May 22, which provides an additional 45 days for comment. This document requests com-ment on the proposed methodology for determining which foods are high risk.

According to “FDA’s Draft Approach for Designating High-Risk Foods,” FDA is considering classifying foods for the risk ranking based on the 28 categories of food included in the Reportable Food Registry. That means all dairy products would fall under one category for dairy, and “representative foods” would be selected and used in the model.

The high-risk designation would be based on a comprehensive evaluation of a set of criteria, including outbreak frequency, illness occurrence, severity of illness, the likelihood of microbial or

chemical contamination, potential for the food to support pathogen growth, food consumption patterns, the probability of contamination and steps taken during manufacturing to reduce contamination.

“IDFA is opposed to FDA using the broad categories mentioned in the model,” says Clay Detlefsen, IDFA vice president of regulatory affairs and FSMA expert. “We want to see further refi nements to FDA’s approach to avoid any negative impact on foods without associated high risks. Our preferred approach is for FDA to utilize the category designations in the Food Facility Registration database. Hopefully FDA will see the wisdom in making the two consistent.”

For more information, contact Ryan Newkirk with FDA’s Center for Food Safety and Applied Nutri-tion at 240-402-2428. CMN

Page 5: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

March 28, 2014 — CHEESE MARKET NEWS® 5

Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

NEWS/BUSINESS

For more information please visit www.johnsonindint.com

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With models to suit all production levels, Johnson Industries cheese shredders are designed to reduce fines, easily adjusted to suit a variety of shred types, and capable of blending two or more cheeses simultaneously.

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Schoch Dairy looks to raise funds via Kickstarter campaign for completion of new creamery

HELVETIA, Ore. — Schoch Dairy, a family-owned dairy farm in Helvetia, Ore., is hoping to receive a boost in assistance via Kickstarter to fund the fi nal leg of a project to expand its conventional dairy farm into an on-farm creamery that will produce glass-bottled whole milk and cheese.

Kickstarter is a new and growing way to fund projects. Each project is indepen-dently created, and project creators set a funding goal and deadline. If people like a project, they can pledge money to make it happen. Funding on Kickstarter is all-or-nothing — projects must reach their funding goals to receive any money.

Kickstarter is a platform and a resource but it is not involved in the development of the projects themselves. Anyone can launch a project on Kickstarter as long as it meets the platform’s guidelines. For more information, visit www.kickstarter.com.

For their project, Schoch Dairy own-ers Hans David (Dave) Schoch and his wife Casey Schoch are seeking $48,700 to complete the fi nal stages of building an on-farm milk and cheese creamery.

Casey Schoch says that after 40 years of shipping milk to a large dairy coopera-tive, the dairy decided to re-evaluate its practices.

“Our milk had been transported by truck to a large processing plant in Portland and combined with milk from dozens of other dairies in the region,” she says. “The intermingled milk was then subjected to nutrient-depleting processing methods and turned into an assortment of dairy products that were trucked hundreds of miles away over a period of several days.”

Schoch notes that as an industrial dairy responsible for meeting the co-op’s

quotas, Schoch Dairy had to push its cows to produce as much milk as possible, which meant confi ning its 200 head of dairy cattle to a barn with little or no access to pasture.

“Many of our cows produced 100 pounds of milk per day. Industrial dairy processes typically put a high degree of stress on animals and result in shorter life spans,” Schoch notes. “Our qualms about the effects of dairying on our animals and a desire to get out of agriculture as the economy declined led us to rethink our business.”

Schoch says the dairy ultimately de-cided to create a small-scale processing facility that would enable the dairy to care for its cows in a more compassion-ate manner and offer milk to the family’s neighbors and friends.

Now, milking just 20 cows, Schoch Dairy is in the fi nal stages of building an on-farm milk and cheese creamery.

“Our operation will produce glass-bottled whole milk from our grass-fed dairy herd and sell it to customers who visit the property and through locally-owned markets,” Schoch says. “A majority of the construction is complete, and we have completed the process of certifying our land as 100 percent organic.”

Construction on the creamery began in the summer of 2012. Rather than build a new facility, the Schochs decided to re-claim and transform their original milking parlor. Over a period of 18 months, Dave Schoch gutted the old building, repaired and reinforced the roof and other essential infrastructure, installed electrical wiring throughout, installed new fl ooring, sheet-rocked the walls and procured a milk tank and other equipment.

The facility is now 90-percent com-plete, with a retail space and rooms for milk processing, bottling, refrigeration, bottle washing, sanitizing and cheese-

By Alyssa Sowerwine making.So far, the Schochs have put about

$45,000-$50,000 into equipment and materials for the project.

“While we have saved money doing the work on our own, the project has taken much longer to complete than expected, and we’re in our fi nal push to fi nish,” Casey Schoch says.

With this in mind, Schoch Dairy created a Kickstarter campaign to raise an additional $48,700 to complete the project. With a deadline of April 11, the project currently is funded at $19,400 as of press time.

With the money generated through Kickstarter, the Schochs will fi nish the facility and purchase the remaining ma-terials and equipment needed to complete the creamery. This includes commercial

fl ooring, bottling and capping equip-ment, bottles, caps and labels, a chiller and sanitizing equipment, Schoch says. The facility and equipment have been designed to handle up to 35 cows.

“Ultimately, we have a limit on how much we will produce, but that is a good challenge to look forward to,” Schoch says.

Initially, the dairy will sell glass-bottled whole milk and then will look to make Tilsit, a Swiss mountain cheese.

“It’s a hard cheese with a good fl avor, and we have four Brown Swiss cows on the farm,” Schoch says.

The Schochs hope to be up and running with everything complete by mid-summer.

To donate or learn more about the campaign, visit www.kickstarter.com/projects/schochdairy/schoch -dairy-and-creamery. CMN

DENVER — The American Cheese Society’s (ACS) Judging & Competition 2014 call for entries opens on April 9. This year’s ACS Conference takes place July 29-Aug. 1 in Sacramento, Calif.

Each entry requires a copy of the entrant’s Cheesemaker Dairy Plant Per-mit, their production or facility license

and a food safety statement.Entry deadlines are May 9 for on-

time entries that cost $60, and May 16 for late entries that cost $85. All entries are required to be received by ACS July 25.

For more information or to register visit www.cheesejudging.com. CMN

ACS calls for entries for 2014 competition

Page 6: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

6 CHEESE MARKET NEWS® — March 28, 2014

Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

For more information please visit www.relco.net

NEWS/BUSINESS

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Rabobank quarterly report says rising supplies could start to ease global dairy pricesNEW YORK, N.Y. — Rabobank, in its most recent quarterly dairy outlook report, says it expects global dairy product prices to begin to ease from mid- to late-second quarter 2014.

However, the rate of price reduction will be limited by structural constraints on suppliers, the need to replenish depleted buyer inventories and ongo-ing demand growth in line with a slow economic recovery, Rabobank says.

Dairy prices generally increased in international trade through January and February, the report notes. Whole milk powder was the exception, with prices falling marginally over the period, bring-ing returns to the product somewhat closer to those of other product streams, Rabobank says.

March brought a small reduction in prices across most categories, a possible sign that the market is fi nally turning from the “phenomenally high levels” that have been in place for 12 months, the report says.

Global prices so far have proven resilient in the face of a recovery in milk production in export regions since July, Rabobank says. Responding to high milk prices and falling feed costs, and aided by generally excellent weather, producers in the Big 6 export regions — European Union, United States, New Zealand, Aus-tralia, Argentina and Brazil — boosted milk production by 3.7 percent year-over-year in the three months to January.

However, China raised its purchases from the international markets another level, more than accounting for the entire increase in exportable supply through the fourth quarter of 2013 and most likely through February as well, the report notes.

In what Rabobank calls a “reoccur-ring nightmare for many importers,” this has again left the rest of the buy side of the global market with less product to go around and facing exceptionally high prices

as the market seeks to ration supply.More than 12 months of enforced

dieting and the fl ow-on effects of high commodity prices are creating a dif-fi cult operating environment in many markets, Rabobank says. Some markets face physical shortages, while most face “signifi cant” retail price infl ation.

Those being squeezed include not only import competitors to China such as countries in Southeast Asia and the Middle East but also consumers in the West who now face a wave of retail price infl ation in the dairy cabinet, the report says.

Rabobank notes it has said for some time that the peak of the Northern Hemi-sphere supply season (April/May) and its aftermath will provide a “major testing point” for the resilience of current pricing.

With the Oceania season now largely sold, much depends on the relative strength of production growth in the European Union and the United States vs. the appetite of China and how quickly other buyers will step in to soak up additional product once China’s appetite is satiated, the report says.

Rabobank expects 2014’s second quar-ter to bring a period of very strong growth in exportable supply from the world’s key surplus regions as producers respond to high milk pricing and low feed costs.

The strong recent momentum in the EU will start to be replicated in the United States as a harsh winter passes and new forage crops are cut, Rabobank notes.

Milk supply in export regions is forecast to rise more than 3.3 percent year-over-year during 2014’s fi rst half as the end of a strong Southern Hemisphere season overlaps with a strong Northern Hemisphere season, the report says.

While consumption in some export regions also will increase, the rate of growth for surplus regions as a group will be lim-ited by slow employment growth, limiting consumption growth in these regions to

around 1 percent year-over-year in the fi rst half of 2014, Rabobank says.

Rising milk supply should therefore generate a large increase in exportable sup-ply (forecast up 20 percent year-over-year in the fi rst half of 2014) for the international market, Rabobank says.

Chinese purchases from the world market are expected to rise by about 25 percent in 2014’s fi rst half, the report says, noting this will soak up a share of increased international supply but also leave almost 4 billion liters of additional export supply to be shared among other buyers in 2014’s fi rst half.

With economies generally improving in emerging/defi cit markets, and stocks at critical lows, this product is expected to be bought up eagerly, Rabobank says. However, pricing will need to ease some-what to ensure this occurs, refl ecting the less strict rationing of supply required from around mid- to late-second quarter when the Northern Hemisphere season peaks.

In 2014’s second half, milk produc-tion growth will slow in several regions as prior year weather (and hence com-parables) proves harder to signifi cantly improve on, Rabobank says. The United States also will have fewer stocks to draw down than it did 12 months prior.

Global demand also is likely to improve somewhat in the second half of 2014, as-suming the world economy remains on a slow recovery track, the report says. Nonetheless, spillover from strong growth in exportable supply generated in the fi rst half of the year, expectations of a solid Southern Hemisphere season and some slowdown in the growth in Chinese buying should see prices ease moderately through the second half of this year.

Rabobank sees the following upside infl uences on prices:

• The market will require a strong Northern Hemisphere supply peak if prices

are to ease in the near term.• If Chinese milk production continues

to fall in 2014, rather than stabilize, import growth will exceed Rabobank’s estimates and provide further support to prices.

• If the March halt on issuing export permits by the Argentine government is extended, the world will lose a useful contributor to export supply.

Conversely, Rabobank’s downside infl u-ences on prices include that it assumes Russia will continue to increase purchases from the world market in 2014 to supple-ment local market shortages. A signifi cant economic slowdown or trade disruptions resulting from the Ukrainian crisis could change this scenario.

In addition, emerging market buy-ers (besides China) may not come back to the market with the same force Rabobank anticipates, given the re-cent slowdown in their economies and weaker currencies, the report says. CMN

Westminster to hold workshopsWESTMINSTER, Vt. — Westminster Artisan Cheesemaking is offering workshops on the fundamentals of making and aging cheese and operating a small-scale, farmstead or handmade cheesemaking business.

Workshops are limited to 5-10 par-ticipants and offer background and foundation information, dialogue and discussion, and hands-on cheesemaking and cheese care experience.

Introductory workshops are tailored to the needs and interests of aspiring and beginning cheesemakers. Affi nage and Advanced workshops are designed for licensed manufacturers looking to improve or expand cheese production.

This spring, Westminster will host: Advanced Cheesemaking: Soft-ripened and Blue Cheeses, April 7-9; Affi nage: Techniques, Microbes and Facilities, April 12-13; Advanced Cheesemaking: Washed-curd, Grana and Hard Alpine Cheeses, April 15-17; Introduction to Cheesemaking, April 22-28; and HACCP: Developing a Food Safety/Risk Reduction Program for Small-Scale Cheesemakers, May 12-13.

For registration information on each course or to learn more visit www.dairyfood-sconsulting.com/westminsterartisan. CMN

EVENTS

In last week’s print version of Cheese Market News, we incorrectly reported the price change for buttermilk powder at the March 18 GlobalDairyTrade auc-tion. The average price of buttermilk powder at the March 18 auction was up 4.6 percent from the previous trading event. CMN apologizes for any inconve-nience this may have caused.

Correction

Page 7: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

March 28, 2014 — CHEESE MARKET NEWS® 7

Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

For more information please visit www.nelsonjameson.com

NEW PRODUCTSF O R D A I R Y M A N U F A C T U R E R S

NEW CENTURY, Kan. — DuPont Nutri-tion & Health will highlight its newest solution for controlling yeast and mold spoilage, HOLDBAC YM-XPK, at this year’s International Cheese Technology Expo.

HOLDBAC YM-XPK is a patent-pending protective culture designed for optimal performance in controlling yeast and mold in typical cheese matrices. The solution addresses a key opportunity for manufacturers to deliver a product with longer shelf life, in particular pre-packed portion, sliced and grated cheeses, Du-Pont Nutrition & Health says.

“The DuPont team is excited about our offering to the cheese industry,” says Ronald Mason, director, Dairy Sales,

DuPont to present HOLDBAC YM-XPK at International Cheese Technology Expo

DuPont Nutrition & Health. “HOLDBAC YM-XPK is just the latest example of what comes from combining DuPont science with the breadth of the DuPont Danisco ingredient portfolio and more than a century of experience in dairy. That combination makes it possible for DuPont to keep coming back to cheese manufacturers with solutions that take their businesses to the next level.”

Also featured this year in the DuPont booth will be CHOOZIT Swift cultures for pizza cheese, CHOOZIT MC and CHOOZ-IT MCT DVI cultures for all cheese types, in addition to fl avor adjuncts.

For more information vis -it www.dupont.com. CMN

NEWS/BUSINESS

USDA issues fi nal rule extending Dairy Forward Pricing Program for producers, co-opsWASHINGTON — USDA recently issued a fi nal rule, effective March 24, extend-ing the Dairy Forward Pricing Program to allow producers and cooperative as-sociations to enter into forward price contracts through Sept. 30, 2018. The fi nal rule also extends all other require-ments of the program until Sept. 30, 2021.

The Dairy Forward Pricing Program allows producers and producer coopera-tive associations to voluntarily enter into forward price contracts with handlers for milk under the Agricultural Marketing Agreement Act of 1937.

The program has not accepted new contracts since Sept. 30, 2013. The 2014 Farm Bill allows new contracts to be en-tered into until Sept. 30, 2018. Contracts may not extend beyond Sept. 30, 2021.

The Dairy Forward Pricing Program allows a handler to forward contract for an amount of milk up to the volume of Class II, III and IV milk pooled on the order by the handler during a month and be exempt from the minimum federal order blend price provisions for that milk. USDA, including market admin-istrator personnel, does not determine the terms of forward contracts or enforce negotiated prices.

Participation in the program is volun-tary for dairy farmers, dairy cooperatives and handlers. Handlers may not require producer participation in a forward pric-ing program as a condition for accepting milk. A producer or cooperative associa-tion may continue to have its milk priced under the minimum payment provisions of the applicable milk order.

Any handler participating in the program will continue to fi le all of the reports that are required under the applicable federal order. This includes reports of receipts and utilization of milk and monthly payroll reports that show all information required by the orders.

The notable difference, however, for handlers participating in the forward pricing program is that they also must provide more detailed accounting in their monthly payroll reports to the market administrator and remittance information provided to participating producers.

In accordance with these provisions, the monthly payroll report of partici-pating handlers is required to contain detailed accounting that distinguishes gross values paid for applicable volumes of contract vs. non-contract milk for

each producer.Remittance information from par-

ticipating handlers to participating producers must clearly distinguish gross values and volumes for contract vs. non-contract milk. These distinctions avoid any questions concerning compli-ance with federal order minimum price requirements for participant milk not under contract.

As with the forward pricing program, handlers participating in the federal or-der program must submit to the market administrator a copy of each contract for which it claims exemption from the or-der’s minimum blend pricing provisions. The contract must denote the pricing terms for contract milk, must be signed

prior to the fi rst day of the fi rst month for which the contract applies and must be received by the market administrator by the 15th day of that month.

For the fi rst month that the program is effective, contracts must be signed on or after the day on which the program becomes effective.

For example, if the program becomes effective Feb. 15, contracts for March milk must be signed between Feb. 15 and Feb. 28, and copies must be received by the market administrator by March 15.

For more information, contact Roger Cryan, director, Economics Division, USDA/AMS/Dairy Pro-grams, at 202-720-7091; e-mail [email protected]. CMN

Helados La Tapatia ice cream recalled FRESNO, Calif. — Helados La Tapatia Inc. of Fresno, Calif., is voluntarily recall-ing all ice cream products, popsicles, fruit bars/cups and bolis due to a pos-sible health risk from Listeria mono-cytogenes. The company is coordinating closely with regulatory offi cials.

The products were distributed in Arizona, California, Nevada, Washington, Guam and Canada in retail stores. The products were sold under the brand

names of Helados La Tapatia and Icesa-tions.

No illnesses have been reported to date. The recall is the result of a rou-tine inspection program by FDA which revealed the presence of the bacteria on certain food processing equipment.

The production of the products has been suspended while FDA and the company continue to investigate the source of the problem. CMN

For more information please visit www.epiplastics.com

Page 8: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

8 CHEESE MARKET NEWS® — March 28, 2014

Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

or logs, including sharp Cheddar, port wine, ranch and “smokey bacon” varieties with a sell-by date before March 20, 2015;

• 10-ounce Happy Farms cheese balls, including sharp Cheddar and port wine varieties with a sell-by date before March 20, 2015;

• 16-ounce Happy Farms cold pack cheese in round plastic containers, including sharp Cheddar and port wine varieties with a sell-by date before March 20, 2015;

• 8-ounce Central Markets cold pack cheese in round plastic contain-ers, including sharp Cheddar, port wine, horseradish and Swiss almond varieties with a sell-by date before March 20, 2015;

• 12-ounce and 20-ounce Hy-Top cheese spread in round plastic containers, including pimento and jalapeño varieties with a sell-by date before Sept. 20, 2014;

• 8-ounce Amish Classic cold pack cheese in round plastic containers, including sharp Cheddar, port wine and Swiss almond varieties with a sell-by date before March 20, 2015;

• 14-ounce Say Cheez beer cheese in round plastic containers, includ-

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NEWS/BUSINESS

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Obituary

Todd HunterPLYMOUTH, Wis. — Todd Hunter, age 53, of Plymouth, Wis., passed away late March 17 after an eight year battle with cancer. He died peacefully at home with his loving family by his side.

Hunter was born on April 26, 1960, in Chamberlain, S.D. He worked in the dairy and cheese business his entire career and felt very fortunate to have been able to work for the “best cheese company,” Sargento Foods Inc., until the time of his death.

Todd is survived by his wife, Barb; four children Zachary, Joshua, Stephanie and

William; mother Willene Hunter; siblings Terri Hunter, Lori (Rod) Josephsen, Lisa (Paul) von Fisher, David (Becky) Hunter, and Keena (Joe) Flock; mother-in-law Carol Rudden; sister-in-laws Debbie (Dale) Mokszycke, Sheri (John) Gas-parick and Hope Rudden; and brother-in-laws Jerry (Dana) Rudden and Greg Rudden (Fiancée: Terri). Hunter also is survived by numerous aunts, uncles, nieces, nephews, cousins and friends. He was preceded in death by his father, Wil-liam Hunter; father-in-law Glen Rudden; and sister-in-law Lorna Hunter. CMN

PEOPLE

Parkers Farm recalls all products, including cheese, spreads, within particular code datesCOON RAPIDS, Minn. — Parkers Farm of Coon Rapids, Minn., an-nounced March 21 that it is recalling all of its products within certain code dates, after state agriculture depart-ment product sampling determined some of the finished products are contaminated with Listeria monocy-togenes. The products include cheese, spreads, peanut butter and salsa.

The products are distributed nationwide under the Parkers Farm, Happy Farms, Central Markets, Hy-Top, Amish Classic, Say Cheez, Win Schuler and Bucky Badger labels.

Among the recalled cheese prod-ucts are:

• 12-ounce Parkers spreads in round or square plastic containers, including jalapeño and pimento varieties with a sell-by date before Sept. 20, 2014;

• 8-ounce and 12-ounce Parkers cold pack cheese in round plastic containers, including sharp Ched-dar, bacon, onion, smoked Cheddar, Swiss almond, horseradish, garlic, port wine and “Swiss & Cheddar” varieties with a sell-by date before March 20, 2015;

• 10-ounce Parkers cheese balls

ing regular and hot varieties with a sell-by date before March 20, 2015;

• 10-ounce Win Schuler original variety cheese balls or logs with a sell-by date before March 20, 2015;

• 8-ounce, 12-ounce and 14-ounce Bucky Badger cheese spreads in plas-tic containers, including Cheddar, port wine, bacon, garlic, horseradish, jalapeño and Swiss almond varieties with a sell-by date before March 20, 2015; and

• 5-ounce foodservice cold pack cheese foods and cheese spreads with a sell-by date before March 20, 2015.

These products were sold at

several retail store, including but not limited to: Hy-Vee, Cub, Rain-bow, Byerly’s, Lunds, Target, Whole Foods, Price Chopper, Nash Finch, Costco, ALDI, Walmart and Brook-shire stores.

Also this week, Oscar’s Smoke-house Inc. , Warrensburg, N.Y. , recalled 11 varieties of its 7-ounce cheese spreads that were made with cheese spread base produced by Parkers Farm. These products were distributed nationwide through mail order sales, wholesale and one retail store between March 21, 2013, and March 21, 2014. CMN

LIMERICK, Ireland — The University of Limerick will be taking the lead in Phase 2 of Food for Health Ireland’s (FHI) research program to explore the role of milk proteins in healthy aging and performance nutrition.

FHI is one of the biggest technology centers in Ireland, and its purpose is to identify novel ingredients coming from milk to develop functional food ingredients which will offer health benefits to consumers.

“Healthy active aging and improving sports performance have a lot in com-mon as far as muscle is concerned. As we age the amount of muscle and lean tis-sue mass begins to decrease,” says Phil Jakeman, professor, sport and exercise sciences, University of Limerick. “Many of the nutrient and metabolic regulators of these effects on muscle in aging and performance overlap.”

The researchers will be exploring if milk proteins helps older people and athletes to rebuild muscle and recover quickly.

“Over the next five years the Healthy Aging and Performance

Nutrition research team will be in-vestigating whether milk proteins and their bioactive derivatives have the potential to be of benefit to these two population groups,” Jakeman says. “Using a multidisciplinary approach we seek to develop and evaluate a range of naturally produced, milk-based, bioactive ingredients for incor-poration into food matrices targeting the area of muscle health.”

Using enzymes to break down the proteins in milk, researchers release a new range of biofunctional ingredi-ents, known as peptides, which may have a positive impact on human health.

Phase 2 of the FHI program is funded by Enterprise Ireland and Carbery Dairygold, Glanbia, the Kerry Group, and the Irish Dairy Board. The research will be carried out by scien-tists in the seven major Irish public research organizations and is to focus on infant nutrition, healthy cheese, healthy aging and performance nutri-tion and products that can be used to manage elevated glucose levels. CMN

University of Limerick to investigate proteins

Page 9: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

March 28, 2014 — CHEESE MARKET NEWS® 9

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STORAGE 13•Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

Page 10: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

10 CHEESE MARKET NEWS® — March 28, 2014

NEWS/BUSINESS

• Safety and scienceMany of the questions and debate

over GMOs stem from the basic ques-tion, “Are they safe?” A national survey recently was commissioned by GMO Answers and the Council for Biotech-nology Information, whose members include Dow AgroSciences, DuPont, Monsanto and other biotech compa-nies, to identify the top 10 questions consumers have about GMOs. The council has enlisted scientists, farmers, doctors and other experts to answer the questions over the next several weeks on the GMO Answers website and via Twitter. The No. 1 question was whether GMOs cause cancer, and No. 2 was whether GMOs are causing an increase in allergies.

“The short answer is no, there is absolutely zero reputable evidence that GMO foods cause cancer,” says Kevin Folta, University of Florida interim chairman and associate pro-fessor in the Horticultural Sciences Department, in a statement released by GMO Answers.

Groups opposed to using GMOs, including Organic Valley, say there is evidence that GM foods have an increased risk of causing allergic reac-tions and that many risks are as of yet unknown. They also say that GM crops

lead to resistant “super-weeds” and “super-pests,” which increases the need to use pesticides.

“The key is that we believe that the pesticides that are used on GMO crops are then fed to the animals, and are in the food,” Goldstein says. “We fundamentally believe it is not healthy for the farmer to treat their crops with pesticides and not healthy for animals or humans to ingest genetically modifi ed crops treated with pesticides.”

IDFA is working with its member companies to give them informa-tion about GMOs and dairy to help them engage with consumers who have questions. For instance, IDFA has collaborated with the American Council on Science and Health to provide a brochure for its members on scientifi c facts about genetically modifi ed food.

“Our dairy processors are getting letters and questions from consumers, and this groundswell is certainly laser-focused on GMOs right now,” Frye says. “It’s a very emotional issue, and it’s not always facts-are-facts. Some of the messages I hear are that it’s not safe, but the foods are safe.”

Peggy Armstrong, IDFA vice presi-dent of communications, says many of the people concerned with GMOs are groups that are very active in social media, such as moms looking to other moms for information about foods to give their families.

“There’s a lot of need to engage in so-cial media spaces to share information, engage and educate people on GMOs and milk,” she says. “We’re working with member companies to give them the tools they need to listen and respond to their consumers.”• Labeling laws

About 30 states in the past year have seen bills proposals related to mandatory GMO labeling on foods, though many of these bills did not end up going anywhere, notes Ruth Saunders, vice president of policy and legislative affairs, IDFA. Con-necticut and Maine passed legisla-tion requiring GMO labeling in 2013, though the laws have not yet taken effect. New Hampshire, Vermont, Florida, New York and most recently Massachusetts state legislatures have introduced bills that would require GMO labeling, while Oregon, Colorado, Arizona and California may see GMO labeling on November 2014 ballots.

“This issue really has played out in the states the last couple of years more intensively, and we’re following it pretty closely,” Saunders says. “Now we’re starting to see it coalesce at the federal level.”

In February, IDFA joined the Coalition for Safe Affordable Food (CFSAF), a group of 33 industry and non-governmental organizations that are urging Congress to seek a federal solution that would establish standards for the safety and labeling of food and beverage products made with GMOs.

The coalition covers every aspect of the food industry, from seeds and farm-ing to distribution and restaurants, says Claire Parker, spokeswoman for CFSAF.

“It’s a farm-to-fork coalition. That really underscores how signifi cant the issue is across the entire food indus-try,” Parker says. “What we hope is to see legislation that would require FDA to conduct safety analysis on all GMO foods. They would mandate labeling if it is determined that there is a safety or nutrition issue with the GM tech-nology. Also, we believe it’s important for consumers to be informed, and we would like to see FDA establish federal standards for companies who would like to label foods for the absence or presence of GMO ingredients so consumers have consistency and can clearly understand foods in the marketplace.”

Saunders says IDFA joined the coalition to help support the setting of a federal standard that would pre-empt states from making a patchwork of laws.

“The basic structure would be that mandatory labeling only ever would be required in a situation where FDA found a health or safety risk,” Saunders says. “The point is to set a regulatory path so states cannot come behind and say it’s this way in Connecticut, but that way in Idaho.”

Parker says CFSAF also is engaged in increasing public awareness about the facts of GM technology.

“I think a lot of people don’t un-derstand that every credible scientifi c study has found that foods with GM ingredients are not different than food that doesn’t have them, and they have been determined to be safe,” she says. “It’s a very important message to get out there and have people understand. There is a lot of misinformation about the safety of GM technology.” • Future of GMOs

Organic Valley, which is part of the initiative “Just Label It” that ad-vocates for the labeling of genetically engineered foods, is not calling for the end of GMOs but just more information, Goldstein says.

“All we want is labeling,” he says. “We have always been very open and transparent about what’s in our prod-ucts, putting it on labels and online, and what is the right way to produce food.”

Goldstein adds that Organic Val-ley has been supportive of states’ efforts to introduce GMO labeling legislation.

“We also believe it would be great to have federal regulation on labeling,” he says. “How it happens, whether in one state, fi ve states, 10 states, if it spreads across the country, or if the federal gov-ernment steps in and says labeling will happen nationally, it’s going to happen. Consumers want it to happen and want to be aware of it.”

While he sees labeling laws as im-minent, Goldstein is less optimistic that large companies like Starbucks will transition to non-GMO or organic dairy any time soon.

“The campaign for Starbucks to serve organic milk is wonderful, but the reality is I’m not sure we have enough right now to supply all of the Starbucks,” Goldstein says. “I see there being more of a demand for organic dairy because of (GMO awareness), and the organic dairy industry is having to fi gure out how to transition more farmers and provide more feed for their cows.”

Saunders says the fundamental issue in the GMO discussion for dairy is going to rest on whether the feed needs to be non-GMO in order for milk to be considered non-GMO in labeling requirements. Organic milk requires that the cows are given non-GMO feed, but that has not been a requirement for many states’ GMO labeling propos-als when it comes to dairy and other animal products.

“Now the organic industry is saying yes, that should count as a GMO label, even though that standard goes well beyond what many states feel is required for labeling,” Saunders says.

“There are pockets of quite a bit of activity putting more emphasis on GMOs,” she says “We expect these to continue to active, which is why we’re involved in a national campaign to work this out at the federal level.” CMN

GMOContinued from page 1

MONTREAL — Saputo Inc. this week announced that it will close four of its facilities in the United States and Canada: New London, Wis.; Hancock, Md.; and Wetaskiwin and Glenwood, Alberta. The current production at these plants will be integrated into other Saputo facilities.

The fi rst facility closure is scheduled for May 2014, and the last closure will be in December 2015, though Saputo declined to specify the closing dates for individual plants. A total of approxi-mately 180 employees will be impacted. Saputo says these employees will be provided with severance and outplace-ment support, and some will be offered the possibility of transferring to other Saputo locations.

Saputo says over recent years, it has maintained efforts to pursue additional

effi ciencies and decrease costs while strengthening its market presence. The closings, it says, are part of the company’s continual analysis of its overall activities.

The company intends to add ap-proximately C$35 million in new fi xed assets in other Saputo facilities and will avoid the same amount in capital expenditures that would have been necessary to upgrade the impacted facilities. Costs connected with the closures will be approximately C$19.8 million after taxes, which include after-tax fi xed assets write down of approximately C$14.3 million. These costs will be recorded in the fourth quarter of fi scal 2014. Annual savings after taxes are expected to be ap-proximately C$4.8 million and should commence in fi scal 2015. CMN

Saputo Inc. to close 4 plants in U.S., Canada

WASHINGTON — FDA in Wednesday’s Federal Register issued an advance notice of proposed rulemaking (ANPR) to solicit comments and data to assist the agency with implementing the Food Safety Modernization Act (FSMA), which added new provisions to the Reportable Food Registry require-ments of the Federal Food, Drug and Cosmetic Act.

Under the new provisions, FDA may require a responsible party to also submit to FDA “consumer-oriented”

information regarding certain report-able foods, including information necessary to enable a consumer to accurately identify whether the con-sumer is in possession of a reportable food.

Electronic or written comments are due by June 9, 2014. Electronic comments may be submitted online at www.regulations.gov.

For more information, contact Ted El-kin with FDA’s Center for Food Safety and Applied Nutrition at 240-402-2428. CMN

FDA issues ANPR on amendments to RFR rules

Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

Page 11: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

March 28, 2014 — CHEESE MARKET NEWS® 11

BIERYContinued from page 1

For more information please visit www.hadencustance.com

NEWS/BUSINESS

us,” Biery says.He notes the remodeled facility will

include a new production area, new offi ce area and upgrades for employee areas including locker rooms, bathrooms and a lunch room. The company anticipates it will be moved into the new facility by fourth quarter 2014, and once complete, the project is expected to create 31 full-time jobs and retain 111 positions.

Total investment in the project, including equipment purchases and facility upgrades, is $19.7 million , with $1 million provided as a forgivable loan by WEDC. If the company retains the 111 existing jobs, creates at least 31 new ones and spends at least $19.7 million in capital investment by the end of 2018,

the loan will be forgiven, WEDC says.“There is no question that the cheese in-

dustry plays a signifi cant role in Wisconsin’s economy, and Biery’s decision to expand its operations in the state will only strengthen the industry,” says Reed Hall, secretary and CEO, WEDC. “WEDC is pleased to assist this family-owned company as it readies its operations for the future.”

Biery notes the project puts the company in a good position for growth in Wisconsin.

“First and foremost, we would like to thank the WEDC for its assistance and com-mitment to our company,” he says. “Our dedicated teammates, strategic suppliers and valued customers have all played a role in our decision to participate in the heart of the dairyland. It is a tremendous honor to be able to contribute to the area and invest in our people so that we can prepare for fu-ture strategic growth opportunities.” CMN

RAWContinued from page 1

Act of 2014 joining Massie and Pingree include Polis, Zoe Lofgren, D-Calif., McClintock, Rigell, Jones, Broun, Andy Harris, R-Md., Cynthia Lummis, R-Wyo., Morgan Griffi th, R-Va., Ted Poe, R-Texas, Rohrabacher, Gohmert, Scott Perry, R-Pa., and Raul Labrador, R-Idaho.

The International Dairy Foods Association (IDFA) and the National Milk Producers Federation (NMPF) yesterday issued a statement expressing their opposition to the new legislation, saying that any additional availability of these products will increase the number of sicknesses and deaths of people who consume it.

“The risks inherent in raw dairy products are not worth any imagined benefi ts to either consumers or produc-ers of unpasteurized milk products,” the groups say. “Raw milk skips the pasteurization safety process, and this is playing Russian roulette with the health of too many Americans — including many of our children.”

The associations are urging lawmak-ers to reject the two bills, which would repeal a long-standing ban on raw milk sales across state lines. Federal law gives states the discretion to regulate raw milk within their borders, but the dairy organizations say they are concerned that repealing the interstate ban would greatly increase the production and

consumption of a known health hazard.“Consumption of raw milk is a dem-

onstrated public health risk. The link between raw milk and foodborne illness has been well-documented in scien-tifi c literature, with evidence spanning nearly 100 years,” says Jim Mulhern, president and CEO, NMPF. “Raw milk is a key vehicle in the transmission of human pathogens, including E. coli O157:H7, Campylobacter, Listeria monocytogenes and Salmonella.”

Connie Tipton, president and CEO of IDFA, says the dairy industry benefi ts from a very high degree of consumer confi dence — “confi dence built in large part due to the excellent food safety record of milk and dairy products. While choice is an important value, it should not pre-empt consumers’ well-being. To further ease the regulations surround-ing the national sale of raw milk is an unnecessary risk to consumer safety.”

On the state level, a proposed bill to legalize raw milk sales via cow shares in Maryland was withdrawn Monday by its sponsor, Del. James Hubbard, D-Bowie. The bill failed to pass through the state’s House Health and Govern-ment Operations Committee. Hubbard has expressed hope that a report on scientifi c literature surrounding raw milk from the Bloomberg School of Public Health at Johns Hopkins University, which is expected to be released in December, will provide more perspective on whether raw milk poses a public health hazard. CMN

STORAGEContinued from page 1

(NASS). Swiss cheese in cold storage totaled

26.8 million pounds Feb. 28, 2014, down 11 percent from February 2013’s 30.1 million pounds but up 5 percent from January 2014’s 25.4 million pounds.

Other natural cheese in cold storage totaled 355.1 million pounds in February 2014, down 6 percent from 377.6 million pounds a year earlier and down 1 percent

from Jan. 31, 2014’s 358.8 million pounds.This brought total natural cheese in

U.S. cold storage to 1.01 billion pounds in February 2014, down 6 percent from the 1.069 billion pounds in cold storage at the end of February 2013 and down less than 1 percent from the 1.01 billion pounds in cold storage at the end of January 2014.

NASS says butter in U.S. cold storage totaled 163.7 million pounds Feb. 28, 2014, down 31 percent from February 2013’s 238.3 million pounds but up 20 percent from January 2014’s 136.8 million pounds. CMN

Dannon, Yoplait and Müller Yogurt make IRI most successful CPG brands of 2013CHICAGO and ORLANDO — Informa-tion Resources Inc. recently announced the most successful consumer packaged goods (CPG) brands in its “2013 New Product Pacesetters” report. The report is an industry-recognized benchmark analysis of exceptional fi rst-year CPG sales successes for newly launched products.

“Manufacturers are always striving to create breakthrough innovation, and our impressive list of the 2013 Paceset-ters, which earned an average of $35 mil-lion in their fi rst year, is no exception, as these products fuel accelerated growth and serve as catalysts for excitement in the CPG arena,” says Larry Levin, execu-tive vice president and practice leader, IRI. “New product innovation is more important than just dollars, though. It builds excitement, buzz and competitive advantage. Successful new products can establish and protect category leadership, as well as help companies break into entirely new categories. In short, they are game changers for CPG companies and consumers alike.”

Topping the list was Dannon Light & Fit Greek yogurt, garnering $144.9 million in year-one sales. Ranking sec-

ond was Yoplait’s Greek 100, taking in $135.1 million in its fi rst year. Müller Yogurt made a sixth place appearance, making $95.8 million in sales.

“Consumers are looking across CPG aisles for opportunities to make their homes, menus, bodies and minds healthier,” says Susan Viamari, editor, Thought Leadership, IRI. “CPG inno-vators have a signifi cant opportunity to help consumers live well for less. Brands that provide powerful results and exciting experiences are sure to capture attention and excitement, ac-celerating share of spending into 2014 and beyond.”

For more information go to www.iriworldwide.com. CMN

“CPG innovators have a signifi cant opportunity to help consumers live

well for less.”

Susan ViamariINFORMATION RESOURCES INC.

Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com

Page 12: GMO labeling an up-front issue for dairy businesses · America’s GMO Inside launched a campaign to urge the Starbucks coffee chain to serve only organic milk sourced from cows not

12 CHEESE MARKET NEWS® — March 28, 2014

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NEWS/BUSINESS

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APRIL 22 - 24, 2014WISCONSIN CENTER

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Dannon Co. pledge to PHA sets goal to improve nutrition profi le of yogurt productsWASHINGTON — The Dannon Co. recently announced a commitment to further improve the nutrition profi le of its yogurt products.

Dannon says it will improve by 10 percent the nutrient density of its products, in part by increasing nutrients that are encouraged in a healthy diet, while reducing total sugar and fat. It also will invest in nutrition education and research focused on healthy eating habits.

Dannon’s pledge to the Partnership for a Healthier America (PHA), which works with the private sector, and PHA Honorary Chair First Lady Michelle Obama to help end the childhood obesity crisis, is an investment in helping make a real difference in how Americans eat,

Dannon days.“We applaud Mrs. Obama and PHA

for their commitment to the health and future of our children and adults,” says Mariano Lozano, president and CEO, Dannon. “As the largest maker of yogurt in the United States today, it’s a privilege and a responsibility to continually improve the cultured dairy foods we carefully prepare every day for the millions of families who enjoy our products. Dannon’s commitment to PHA represents another big step in our journey to help address the issue of obesity in America.”

Dannon’s goals are based on the latest nutrition science and guidance from the Institute of Medicine and the 2010 Dietary Guidelines for Americans,

which recommends that Americans consume more nutrient dense foods, like yogurt.

“Busy families reach for yogurt as an easy snack and nutritious addition to lunch boxes across the country every day. Dannon’s commitment to reduce sugar and fat in more of its products makes healthier choices even easier for millions of parents and families,” says Lawrence A. Soler, CEO, PHA. “We are pleased to welcome Dannon into the PHA family.”

Specifi cally, Dannon pledges to do the following:

•Improve the nutrient density by 10 percent of the Dannon product portfolio overall by increasing nutrients that are encouraged in the diet, like Vitamin D,

and decreasing total sugar and fat.•Reduce the amount of total sugar

in Dannon products to 23 grams or less (per 6 ounce serving) in 100 percent of products for children and 70 percent of the company’s products overall.

•Reduce the amount of fat in Dannon products, so that 75 percent of products will be low-at or fat-free.

•Invest $3 million in nutrition edu-cation and research focused on healthy eating habits.

Dannon plans to achieve these goals by 2016 through a combination of introducing new innovations and reformulating existing products. Recipe developers and other experts at Dannon will build on their learnings from last year’s reformulation of the company’s bestselling children’s product, Dani-mals Smoothies, in which the company reduced sugar by 25 percent.

Dannon’s new introduction of a Greek yogurt, Danimals SuperStars, specifi cally designed for the prefer-ences and nutritional needs of kids, already meets the criteria.

For more information v is -it www.dannon.com. CMN

Gov. Daugaard promotes S.D. dairy industry in California PIERRE, S.D. — South Dakota Gov. Dennis Daugaard highlighted South Dakota’s dairy industry in his recent visit to the World Ag Expo, Tulare, Calif.

“South Dakota offers some very good advantages for dairying. Our land is low-priced and we have lots of forage,” Gov. Daugaard says. “We’re looking to double the number of milk cows in our state.”

Gov. Daugaard has been recruiting California producers for three consecu-tive years with commitments of no state income tax or corporate tax.

“With local dairies currently in the process of adding approximately 8,000 more cows to their herds and over 15,000 head worth of capacity permitted in 2013 for new dairies, both current and prospective dairy producers are recognizing the great opportunities available for them to grow in South Da-kota,” says Paul Kostboth, agricultural development director, South Dakota Department of Agriculture.

Cheese manufacturers in, and in states bordering South Dakota, provide options for the milk. Much of the recent growth in South Dakota is due to in-state producers expanding their operations.

“Within an annual economic impact of over $14,000 per dairy cow, both direct and indirect job creation, a market for locally-grown feed and high-value nutri-ents for surrounding cropland, the dairy industry has a very positive infl uence in the future of South Dakota’s rural com-munities,” says Lucas Lentsch, South Dakota Secretary of Agriculture. CMN

Reprinted with permission from the March 28, 2014, edition of CHEESE MARKET NEWS®© Copyright 2014 Quarne Publishing LLC; PH: (509) 962-4026; www.cheesemarketnews.com