Whey bioplastics, renewable packaging take hold in Europecheesemarketnews.com/articlearch/2014/10_31_14.pdf© 2014 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription

© 2014 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected])

Baker Cheese announces expansion, to add 40 jobsST. CLOUD, Wis. — Baker Cheese Inc. is expanding and modern-izing its operations in St. Cloud, Wis., with a project expected to create about 40 new jobs.

Baker Cheese is investing $7 million in new equipment. The project has commenced and is expected to be completed by October 2016.

“Wisconsin is the No. 1 cheese-producing state in the country and in order to ensure the industry remains strong, it’s important that state cheesemakers continue to aggressively upgrade their operations,” says Wisconsin Gov. Scott Walker. “I commend Baker Cheese Factory for making this signifi cant investment in its opera-tions as a way to modernize and reach new markets — which is good for Fond du Lac County and the entire region.”

Baker Cheese manufactures natural string cheese under the

DMI launches partnerships to reinvigorate fl uid milk categoryBy Alyssa Mitchell

GRAPEVINE, Texas — A new $500 million-plus partnership between Dairy Management Inc. (DMI) and seven companies to reinvigorate the fl uid milk category was announced this week during the joint annual meeting of the National Dairy Board (NDB), National Milk Producers Federation (NMPF) and United Dairy Industry Association (UDIA).

“This announcement completes a 2-year journey that dairy farmers asked us to pursue after nearly 40 years of declining fl uid milk consump-tion,” says Tom Gallagher, CEO, DMI. “I think dairy farmers are really excited about this because it’s a unique and large investment in a category that hasn’t seen growth in many years.”

Igniting innovation in fl uid milk and milk-based beverages to meet the growing demands of both foreign and U.S. consumers is the objective of the seven wide-ranging partnerships announced by DMI Wednesday. These seven partners, supported by DMI — which represents America’s dairy farm families and importers — are committing an unprecedented investment to unlock innovation and put milk back in the center of the rapidly-growing health and wellness beverage market, DMI says.

The seven partners from across the supply chain include Dairy Farmers of America (DFA); Darigold/Northwest Dairy Association; The Kroger Co.; Maryland & Virginia Milk Producers Cooperative Association Inc.; Sham-rock Farms; Southeast Milk Inc and The Coca-Cola Co. All partners are working aggressively to pursue growth opportunities for fl uid milk through infrastructure, capital, human resource and marketing investments.

“These dairy partners are making an unprecedented investment over the next few years — more than half a billion dollars in capital and other resources,” Gallagher says. “With our (dairy) checkoff resources and dedication to fl uid milk innovation, we’re excited to see how unique partnerships will help us drive ingenuity and generate new offerings and

Volume 34 October 31, 2014 Number 41

By Emily King

MADISON, Wis. — Renewable packaging is swiftly gaining popularity in Europe due to governmental mandates, and packaging giant Tetra Pak has responded by manufacturing plant-based renewable prod-ucts. Meanwhile, Clear Lam Packaging Inc. and Lactalis American Group Inc. have strived for similar goals in the United States with less success.

The worldwide bioplastics market will reach a market value of $3.94 billion in 2014, making the global bioplastics market a small but signifi cant sub-sector of the plastics industry, according to an inde-pendent report, “Prospects for

Whey bioplastics, renewable packaging take hold in Europe

Biobased/Non-Biodegradable Packaging, Consumer Elec-tronics/Products, Catering, Ag-riculture & Pharmaceuticals.”

This month, Tetra Pak an-nounced the launch of what it calls the industry’s very first carton made entirely from plant-based, renewable packaging materials. It is named the Tetra Rex carton and is manufactured using bio-based low-density polyethylene (LDPE) fi lms and a bio-based high-density polyethylene (HDPE) cap.

Tetra Pak’s HDPE cap — TwistCap OSO 34 — was released in March. The cap, along with the company’s bio-based cartons, have been used by dairy companies such as Finnish-based Valio.

The cap was made so cus-tomers using the standard TwistCap OSO 34 are able to transfer to the bio-based version without the need for any additional investment or modifi cation to existing fi lling machines, Tetra Pak says.

“The advantage of working with bio-based polyethylene (PE) is that it is identical to conventional PE once ready for use as a packaging material in our packaging,” says Elisabeth Comere, director of environ-

ment and government affairs, Tetra Pak. “The difference is that the raw material — eth-ylene — is derived from sugar cane rather than conventional fossil sources. This means that it has all the functional benefi ts of conventional PE and can be recycled in the same recycling streams — yet the source mate-rial is renewable.”

The company’s Tetra Rex package, developed in partner-ship with Braskem, a biopoly-mer producer headquartered in São Paulo, Brazil, will be com-mercially available in Europe in early 2015. Expansion to other regions outside Europe will be prioritized based on demand, Comere says.

“From a technical stand-point, it was a fairly straightfor-ward swap,” Comere says. “The main challenges were ensuring that the bio-based PE was up to our high quality standards and that it was available in the volumes required.”

This summer Tetra Pak launched a campaign to raise industry awareness of the pack-aging life cycle and the sourcing of renewable materials. The campaign — Moving to the Front — outlines the benefi ts for businesses that commit to renewability practices, namely

business growth in response to secured long-term supply resources, retailer preference and consumer demand for packaging made with renew-able materials.

“Across industries, we see a growing demand for responsi-bly sourced packaging that ad-dresses the issues of resource scarcity,” Comere says.

This is something Clear Lam took notice of a couple years ago when, as part of Clear Lam’s Project EarthClear initiative, it designed new, plant-based and renewable packaging for Precious Sticksters cheese snacks produced by Lactalis.

The package, which held in-dividually-sealed cheese sticks, was made from a lamination of plant-based, renewable plastic and an outer layer made from traditional petroleum-based plastic. However, Lactalis has discontinued use of Clear Lam’s renewable packaging.

“We no longer use Clear Lam’s renewable packaging be-cause of a cost issue,” says Gus Castle, packaging development manager, Lactalis American Group. “We may get back into it in the future, but it is diffi cult because of the premium on that kind of packaging.

DFA’s Provolone wins Chairman’s Plaque from NMPF

Turn to RENEW, page 14

Turn to BAKER, page 11

GRAPEVINE, Texas — A Provolone made by Albert Designa of Dairy Farmers of America, Turlock, Calif., won the Chairman’s Plaque for “Best Overall Cheese” at this year’s National Milk Pro-ducers Federation (NMPF) Championship Cheese Con-test. Designa was given the Chairman’s award for his Regular Provolone during a luncheon Wednesday at the Turn to CONTEST, page 15 Turn to FLUID, page 15

Scan this code

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✦ Guest column: ‘The importance of industry relationships.’ For details, see page 4.

✦ Synder Filtration offers array of membrane technology for dairy. For details, see page 9.

✦ Texas elementary school shines as Fuel Up to Play 60 grows across the nation. For details, see page 17.

✦ Winona Foods announces facility expansion. For details, see page 28.

INSIDE


MARKET INDICATORS

2 CHEESE MARKET NEWS® — October 31, 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.

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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] Mitchell, 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 53562

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Dry Products* October 31, 2014

DRY BUTTERMILK(FOB)Central & East: $1.0800-$1.2700(-8).(FOB) West: $1.1600-$1.4300; mostly $1.3000-$1.3800(-2).

EDIBLE LACTOSE(FOB)Central and West: $.2525(-3/4)-$.6075(+3); mostly $.3500-$.4800.

NONFAT DRY MILKCentral & East: low/medium heat $1.2000(-2)-$1.5850(+1/4); mostly $1.3200(-3)-$1.5050. high heat $1.4350-$1.6000(-2).West: low/medium heat $1.2000(-6)-$1.5350(-1/2); mostly $1.2800(-4)-$1.4700. high heat $1.4800-$1.5900(+1).Calif. manufacturing plants: extra grade/grade A weighted ave. $1.4939(-.0095) based on 9,290,632 lbs.

WHOLE MILK POWDER (National): $1.6000-$1.8200.

WHEY POWDERCentral: nonhygroscopic $.4800-$.6925(-1 1/4); mostly $.5500(-1)-$.6450(-1 1/2).West: nonhygroscopic $.5000-$.6875; mostly $.5500-$.6450.(FOB) Northeast: extra grade/grade A $.6100-$.7025(-1 1/4).

ANIMAL FEED WHEY (Central): Whey spray milk replacer $.3500-$.5900.

WHEY PROTEIN CONCENTRATE (34 percent): $1.2000-$1.5325(-1/4); mostly $1.2300(-2)-$1.4025(-1 1/4).

CASEIN: Rennet $4.2000-$4.8000; Acid $4.4000-$5.0000.

*Source: USDA’s Dairy Market News

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

YEAR2008200920102011201220132014

JAN19.3210.7814.5013.4817.0518.1421.15

FEB17.03 9.31 14.2817.0016.0617.2523.35

MAR18.0010.4412.7819.4015.7216.9323.33

APR16.7610.7812.9216.8715.7217.5924.31

MAY18.18 9.8413.3816.5215.2318.5222.57

JUN20.25 9.9713.6219.1115.6318.0221.36

JUL18.24 9.9713.7421.3916.6817.3821.60

AUG17.3211.2015.1821.6717.7317.9122.25

SEP16.2812.1116.2619.0719.0018.1424.60

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

14,20894,354

-264+1,525

12,714108,848

-2,730+1,396

+1,494-14,494

-16 +2

Weekly Cold Storage Holdings October 27, 2014 On hand Week Change since Oct. 1 Last Year Monday Change Pounds Percent Pounds Change

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

OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15JUN15JUL15AUG15SEP15OCT15NOV15DEC15JAN16FEB16

CHEESE FUTURES for the week ending October 30, 2014 (Listings for each day by month, settling price and open interest)

Fri., Oct. 24 Mon., Oct. 27 Tues., Oct. 28 Wed., Oct. 29 Thurs., Oct. 302.2992.0741.8611.7901.7401.7471.7301.7311.7401.7431.7591.7681.7701.7601.7541.7451.750

1,7282,1872,3572,0052,0432,0241,6491,5441,5901,1521,030

977724669675

1813

144/22,385

2.2912.0841.8901.8201.7651.7521.7291.7391.7421.7431.7631.7681.7701.7601.7551.7451.750

1,7342,1862,3772,0222,0442,0431,7021,5611,6081,1831,0841,018

760697714

1813

393/22,764

1,7552,2312,3481,9852,0162,0051,6221,5371,5731,083

985943677628643

1813

524/22,062

2.2992.0601.8571.7901.7321.7491.7291.7301.7421.7491.7591.7701.7721.7641.7541.7451.750

1,7282,1972,3481,9972,0362,0201,6391,5431,5811,1461,014

971715661672

1813

381/22,299

2.2992.0891.8861.8101.7621.7581.7311.7351.7421.7431.7631.7651.7701.7601.7551.7451.750

1,7342,1882,3602,0092,0372,0291,6631,5491,5941,1551,035

983727673697

1813

192/22,464

2.2952.0251.8181.7801.7251.7491.7371.7381.7481.7521.7631.7711.7731.7671.7571.7451.750

Total Contracts Traded/Open Interest

OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15JUN15JUL15AUG15SEP15OCT15NOV15DEC15

DRY WHEY FUTURES for the week ended October 30, 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.

Fri., Oct. 24 Mon., Oct. 27 Tues., Oct. 28 Wed., Oct. 29 Thurs., Oct. 30

104/5,017

65.3863.3561.2856.2550.9848.0046.8046.5047.2547.5048.0048.0048.0049.0048.50

405347426463503482382411398315269232180186177

40/5,176

65.1863.0059.1055.0050.2547.0046.2546.5047.0047.5047.5047.2547.8548.2848.50

404347424457501481382411396314268232180179176

191/5,152

65.0861.0058.7554.7551.7548.0048.0047.5047.5047.5048.2548.2548.2548.5048.55

404346414477506483400428415319276239183195185

214/5,270

65.3863.5061.0856.0851.7548.0047.2047.5047.5047.5048.0048.0048.0048.5048.50

405347425467500482386413398315270239182192180

94/5,201

65.1861.5059.5053.0048.5345.5345.5044.5045.0045.0045.0045.0045.0045.8845.50

404350424453499468369401386285247217169172173

Monday Tuesday Wednesday Thursday Friday

Chicago Mercantile Exchange

Oct. 27 Oct. 28 Oct. 29 Oct. 30 Oct. 31

Weekly average (Oct. 27-31): Barrels: $2.0345(+.0095); 40-lb. Blocks: $2.1260(-.1375).Weekly ave. one year ago (Oct. 28-Nov. 1, 2013): Barrels: $1.8360; 40-lb. Blocks: $1.8835.

Cheese BarrelsPriceChange

Cheese 40-lb. blockPriceChange

Grade A NDMPriceChange

Weekly average (Oct. 27-31): Grade A: $1.2410(-.0545).

Grade AA ButterPriceChange

Class II Cream (Major Northeast Cities): $2.1639(-.1381)–$2.4954(-.3130).

Weekly average (Oct. 27-31): Grade AA: $1.8400(-.1095).

$1.8500 +8

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 October 31, 2014

$2.0100 +8 3/4

$2.1000 -4

$1.2400NC

$1.7700 -3

$2.0650 NC

$2.1350 +2

$1.8900 +4

$1.2425 +1/4

$1.8900 NC

$1.2425 NC

$2.1100 +4 1/2

$2.1400 +1/2

$2.0650 +5 1/2

$2.1150 +1 1/2

$1.2400NC

$1.8000 -1

$1.2400 -1/2

$1.9225 NC

$2.1400 NC


October 31, 2014 — CHEESE MARKET NEWS® 3

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

For more information please visit www.CBS-Global.com

Selling YOUR Dairy Business Is OUR Business

Since 1979, Creative Business Services has sold hundreds of businesses. We are actively assisting individuals and national/international companies to acquire businesses in the dairy industry — especially cheese and dairy-oriented distribution and manufacturing companies.______________________________

SOLDRon’s Cheese — Producer and distributor of specialty cheeses in the MidwestMuskegon Cheese Manufacturing Plant — 38,000 sq. ft. purchased by national distributor for yogurt and other dairy products

Creative Business Services was formidable in their national search of a plant for our yogurt operation.

Once they found a suitable plant, Bob and Michael were invaluable in their expertise negotiating with the seller, Arla Foods. With their knowledge of the industry, they were keenly instrumental guiding us through the process; and we were always confident of their professionalism. Even though Buyer and Seller had to make adjustments, we were able to strike a deal that was acceptable to both parties. Bob and Michael were there every step of the way to make this an exciting, successful acquisition for us.— Besnik Fetoski and Mustafa Dogan, Founders of Philos Foods and Buyers of the Arla Foods Cheese Plant in Norton Shores, MI

“

”

www.CBS-Global.com

Creative Business Services920.432.1166 800.366.5169

Vilsack says potential U.S. appeal to WTO on COOL ruling likely to come in early 2015WASHINGTON — If the United States chooses to appeal a recent World Trade Organization (WTO) ruling on country-of-origin labeling (COOL), it likely will not be fi led until after the fi rst of the year, says U.S. Agriculture Secretary Tom Vilsack.

The COOL rule requires most retailers to provide country-of-origin labeling for fresh fruits and vegetables, fish, shellfish, peanuts, pecans, macadamia nuts, ginseng, meat and poultry.

WTO last week issued a compliance panel report that found the U.S. COOL revised rule violates U.S. international trade obligations. Canada and Mexico had challenged the rule in the WTO,

claiming it has a trade-distorting im-pact by reducing the value and number of cattle and hogs shipped to the U.S. market.

Backed by the finding, Canada and Mexico may retaliate against a wide range of U.S products, including dairy products, with high, burdensome tariffs, according to the International Dairy Foods Association (IDFA). These countries represent two of the largest markets for U.S. agricultural goods, IDFA notes. (See “WTO decision on COOL puts dairy exports in jeopardy” in last week’s issue of Cheese Market News.)

Speaking with Cheese Market News during a media briefi ng at the joint an-

nual meeting of the National Dairy Board, National Milk Producers Federation and United Dairy Industry Association on Wednesday, Vilsack noted WTO has a process for these situations in which they accept appeals.

“We received indications from WTO that they would be more willing to ac-cept the appeal in January because they have a queue of other appeals that they want to deal with,” Vilsack says. “So it’s a timing issue, an issue of convenience for them.”

There’s no implication at this point in time, he notes.

“The process is they’ve made a ruling that the U.S. could potentially appeal ... That appeal process would require at least 90-120 days. Assum-ing the U.S. was unsuccessful, there would be the issue of retaliation and

there would have to be a review of the retaliation, and that would take some time,” Vilsack says.

At this point, there’s no change or impact, he adds.

“What I’m doing during this pe-riod of time is asking our team at USDA, does a way exist in which we can comply with the congressional directive, which says “label,” and do it in a way that doesn’t require the segregation of livestock from Canada and Mexico that the WTO has criti-cized,” Vilsack says. “Is there a way that we can comply with Congress’ directive and not get ourselves in trouble with WTO? We’ve tried it a couple of times, and the WTO has not signed off on what we’ve done. Is there another way? We’re in the process of looking at that now.” CMN

NEWS/BUSINESS

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: 10/11/14

$2.342911,618,127

$2.4402$2.3300

8,367,41335.07

$2.92153,234,534

*$1.4950*16,550,593

*$0.6664*6,937,929

*$2.2637*13,601,073

$2.3171$2.2149

9,378,42535.14

*$2.6983*3,090,820

*$1.5118*17,949,447

$0.65237,784,703

10/18/14 10/4/14

$2.383912,988,244

$2.5981$2.4762

9,634,61034.95

$3.01302,889,766

$1.493117,542,219

$0.66626,773,416

$2.224313,335,658

$2.2754$2.1701

9,883,90934.99

$2.19953,498,298

$1.491517,053,007

$0.63927,683,060

10/25/14

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.


Cash-Settled NDM*

OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15JUN15

OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15JUN 15JUL15




OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15JUN15JUL15AUG15SEP15OCT15NOV15DEC15

Class III Milk*


Class IV Milk*

OCT14NOV14DEC14JAN15FEB15MAR15APR15MAY15JUN15JUL15AUG15

CME FUTURES for the week ended October 30, 2014



Cash-Settled Butter*

5,4724,5173,9083,4713,3963,0162,5502,4602,2531,6561,5861,4891,1921,060

998

23.9021.3119.1218.0717.3317.1016.8916.9017.0417.0817.2717.3817.4017.3517.24

21.8017.7517.0016.8516.6616.4716.3816.4516.5517.0516.97

1,016992970345281281186156159

7883

151.20144.55137.00135.50133.00131.00131.00131.75133.00

537626725513484475355283263

260.93178.00170.75171.75172.00172.00172.00173.00173.03174.78

1,1541,192

982484450388336253242127

1,014/39,360

35/4,853

68/4,614

334/6,022

5,5884,5173,9273,4503,3433,0012,5232,4072,1991,5941,5381,4561,1471,039

972

23.8820.7918.6317.8317.0017.0616.9216.8516.9517.0217.1517.2217.2517.2017.10

1,349/39,035

21.7618.1517.0717.0616.6616.5216.7016.7216.7317.0217.10

1,017974967345281281185155156

7677

21/4,819

151.23145.00137.75136.00133.00131.75131.75132.50134.00

537624721508478476356266240

66/4,549

260.93185.00172.75173.50173.30174.00174.50175.00174.00175.00

1,1551,189

970461419370322238215

94

93/5,786

1,098/39,890

5,4304,5443,9603,5143,4533,1022,5522,5362,3031,7081,6251,5281,2121,0761,017

21.5017.4616.9816.8516.4216.3216.3216.4416.4617.0516.97

50/4,944

150.70142.75136.50133.50131.00130.00129.00129.25131.00

88/4,684

535626724511483475364310293

253.00175.88174.50174.00173.75173.75174.00173.50175.00177.00

139/6,105

1,1421,198

990492463403355256251133

5,5104,4953,9063,4523,3833,0162,5452,4302,2271,6441,5721,4791,1831,054

992

23.9021.2219.0518.0417.2217.0716.8816.8316.9817.0017.2217.3517.4017.3017.20

21.8018.0216.9317.0416.6616.5216.7016.7216.7317.0517.10

1,016975971345281281185155158

7878

28/4,829

151.23145.00137.00135.50133.00131.75131.75132.25134.00

537624724513478475355274247

40/4,573

260.93183.00174.00173.00172.00173.00173.50174.50174.48176.48

1,1541,184

976472430378343239224114

144/5,854

23.7921.2519.2818.2417.5717.2117.0217.0217.1017.1517.3417.4117.4217.3117.20

1,0131,030

974350287286191163169

7888

5,4274,5083,9203,5003,4433,0642,5382,4942,2811,6731,5901,5051,1951,0651,007

23.9021.3719.3618.3417.6617.2617.0017.0417.1117.1317.3017.3817.4017.3117.24

1,370/39,546

21.8417.7216.9816.8516.4216.3216.3216.4416.4617.0516.97

1,0131,002

974350287286191163169

7883

81/4,907

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Connie Tipton is president and CEO of the International Dairy Foods Association. She contributes this column exclusively for Cheese Market News®.

Perspective:Industry Issues

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The importance of industry relationshipsHaving worked with the dairy foods

industry for more than 30 years, I’ve been fortunate to know and work with an intriguing and interesting array of leaders from companies across North America and ally with people in orga-nizations around the world. Through the years, several of my friends in Washington, D.C., have grown into lead-ers in other associations, in Congress and in government agencies. It’s not something I think about very often; in fact, I pretty much take these relation-ships for granted. But at our recent board meetings, I was reminded of just how important these relationships and friendships are and how they have become an integral part of my life.

When Dave Fuhrmann, CEO of Foremost Farms, announced that the October board meeting would be his last because he’s beginning a well-earned retirement, we all refl ected on the happy, sad, diffi cult and triumphant times we had shared together through industry challenges and through our en-counters at industry meetings. Almost

immediately it became obvious to all of us that Dave would no longer be at industry meetings, nor would his fun wife, Sandy, be there for the receptions, dinners and occasional Green Bay Pack-ers games in the hotel sports bars. So much is tied to our work relationships that it goes unnoticed until we realize these relationships can end abruptly as people move on to other endeavors.

This isn’t a maudlin refl ection on what is past, but rather a valuable les-son for those who are in the process of building careers as well as ending them. It’s not just about your endeavors and achievements; it’s about the people, friendships and relationships that you form and that form you over time. You never know how those relationships might change your life or have an impact on your pursuits, but surely many of them will make a difference or a lasting impression.

An important example from my career in Washington, D.C., which has involved quite a bit of dabbling in politics, is my relationship with a cur-

rent Congressman from my home state of Ohio who was fi rst elected in 1990: John Boehner. When Congressman Boehner joined the House Agriculture Committee, I went to introduce myself and explained our members’ interests in getting the federal government to adopt a more market-oriented dairy policy. He took an interest in our efforts, understood our goals and got involved.

Over the years, John Boehner rose through many leadership positions in the House, including chairman of the House Republican Conference in 1995, chairman of the House Committee on Education and Workforce in 2001, House Majority Leader for a year in 2006 and House Minority Leader beginning in 2007. Then on January 5, 2011, my friend, John Boehner, swore in the 112th Congress as the 53rd Speaker of the House and was re-elected for a second term as Speaker in January 2013.

While the Speaker leads the actions of the House, he also is just behind the Vice President of the United States in succession to the presidency. That means he’s a pretty big deal with a lot on his plate. But, fortunately for the dairy industry, he wasn’t too busy to remember our issues when the farm bill came up for votes in the House. He got involved and helped us win a fl oor amendment in the House of Representa-tives during the 113th Congress. Thanks, Mr. Speaker.

Not all relationships can yield that kind of result, but it’s a valuable lesson to remember, so you’ll be sure to nurture each and every relationship. They are all important, and you never know where you and your friends may end up.

In today’s era of social media, I cer-tainly value my Facebook friends and LinkedIn relationships, but I didn’t fi nd them online. On any given day, I may have breakfast with association CEOs

and corporate executives, a meeting on Capitol Hill, a trip to visit members and a lunch or dinner to celebrate the achievements of others in my commu-nity. It takes time — face time — to develop these relationships, which have provided such rich opportunities for my personal and professional growth.

“It’s not just about your endeavors and achievements; it’s about the people,

friendships and relationships that you form and that form you

over time.”

Connie TiptonINTERNATIONAL DAIRY FOODS ASSOCIATION

The dairy industry has many extraor-dinary people who give of themselves ev-ery day to make their organizations, the people who work with them, and their products and services better than ever before. Working together, we can do awe-some things to encourage innovation and growth for the U.S. dairy industry, but equally important are the contribu-tions we make to each other through our relationships. There aren’t many things in life more important than that. CMN

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

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DuPont marks 50 years of innovation at Brabrand, Denmark, R&D facility for food ingredientsBRABRAND, Denmark — As it cel-ebrates 50 years of innovation this week at the company’s largest R&D facility for food ingredients in Brabrand, Denmark, DuPont’s Nutrition & Health business is hosting food industry, government and academic leaders in discussions on how food and nutrition will evolve to meet growing global population needs in the next 50 years.

“Today we are celebrating 50 years of science and innovation at the core

of our global food research activities,” says Craig F. Binetti, president, DuPont Nutrition & Health. “It is here where we consolidate our knowledge to anticipate and address human needs around the world. As we look to the next 50 years, we continue to work in close collabora-tion with our customers, governments, academia, NGOs and others to fi nd new and better ways to solve food and nutri-tion challenges, and to create sustainable solutions essential to a better, safer and

National average price of conventional butter decreases 38 cents from last periodWASHINGTON — The weighted average advertised price of national conventional butter in 1-pound packs this week is $3.82, down from $4.20 two weeks earlier but up from $2.74 one year earlier, says USDA’s Agricultural Marketing Service (AMS) in its latest biweekly National Dairy Retail Report released this week.

AMS says this week national con-ventional varieties of natural cheese in 8-ounce blocks had a weighted average advertised price of $2.41, down from $2.63 two weeks earlier and $2.43 one year ago.

This week 1-pound cheese blocks

had a weighted average advertised price of $5.30, up from $4.34 two weeks earlier and $3.27 one year earlier, while 2-pound blocks had a weighted average advertised price of $8.45, up from $7.83 two weeks earlier and $6.29 one year earlier, AMS says.

Meanwhile, 8-ounce cheese shreds this week had a weighted average adver-tised price of $2.46, down from $2.69 two weeks earlier but up from $2.28 one year earlier, AMS says, while 1-pound shreds had a weighted average advertised price of $4.98, up from $4.35 two weeks earlier and $3.05 one year earlier. CMN

healthier life.”DuPont says that overcoming threats

to the global food supply will require taking scientifi c innovation well beyond the lab into fi elds and local communi-ties, especially in developing economies such as Sub-Saharan Africa and South and Southeast Asia where the majority of chronically-malnourished people live.

DuPont businesses — Pioneer, Crop Protection, Nutrition & Health, Packag-ing & Industrial Polymers and Industrial

Biosciences — are working together and are committed to making food more nutritious, safer and available to people everywhere, the company says.

“We know it will take continued co-operation, innovation and investment in agriculture, food and nutrition to over-come the vast challenges to feeding the world’s growing population,” Binetti says. “At DuPont, collaboration and innovation are tools for success here and around the world; it is where we come together.” CMN

Ultura intends to sell membrane business after fi ling Chapter 11 bankruptcy petitionsOCEANSIDE, Calif. — On Oct. 20, Ul-tura (LA) Inc. and Ultura (Oceanside) Inc. filed voluntary petitions in the United States Bankruptcy Court for the District of Delaware seeking relief under the provisions of Chapter 11 of the United States Bankruptcy Code.

Ultura (Oceanside and LA divi-sions) was the new name for the com-bined Rochem, Sepro Membranes and APTwater businesses consolidated in February. The two affiliates of parent company Ultura (which is not filing bankruptcy) continue to operate their businesses and manage their proper-

ties as debtors-in-possession.The Rochem and Sepro brands

will be purchased by UAC Finance Inc., who also is expected to buy out Ultura (Oceanside) Inc., along with its nearly $25 million worth of debt, if there is not a higher bid submitted.

The court approved a bid deadline for Nov. 25, an auction for Dec. 3 and an approval hearing for Dec. 4 from motions filed by Ultura (Oceanside) Inc. on Oct. 21.

Ultura (LA) Inc. will be di-vested or so ld , a l though de-tai ls are not yet c lear. CMN

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Perspective:Dairy Marketing

Turn to GIAMBRONI, page 7

Ready, set, engage for dairy demandThe arrival of fall and the holiday

season is an exciting time for dairy marketers. When it comes to seasonal cooking and baking, dairy rules the day. It is also a time where checkoff organizations like the California Milk Advisory Board are out in the community connecting with the dairy producers who fund the activities we conduct and mak-ing program plans for the coming year.

The program planning exercise al-lows us to revisit our role in the dairy marketing chain. Because we’re not a

consumer packaged goods company, the entire focus of our activities is on building demand for dairy, for us spe-cifi cally California dairy, and tying into the elements that infl uence consumer purchase decisions from awareness to interest, trust, usage and, ultimately, advocacy.

We have an advantage in a product as diverse and nutritious as dairy, which has never been more relevant to how consumers live and eat today. From the sheer variety of products that fi t

every consumer need from infancy to the golden years, to options that can be both healthy and indulgent, dairy offers clean label, natural foods from real people who are concerned about the land and the animals that make their origin. And the way we communicate that to our target audience has become as diverse as the category itself.

How consumers look for information and incorporate brands into their lives as well as the media tools they use refl ect our changing lifestyles: grab-and-go, multiple platforms and multiple func-tions. Just as the old model of sitting down with a bowl of cereal and milk in the morning has morphed into a smoothie in the car on the way to the offi ce, gathering on the sofa in front of the TV has become catching a favorite show on a mobile device between meet-ings. As demand-builders, we have to bring dairy into that same world and be as nimble as consumers when com-munications tools change.

One example is the classic website, which used to be a company’s primary online presence. The old, fl ash-heavy encyclopedic style website of even three years ago has now become an “infotain-ment” hub with spokes pointing and connecting to social media platforms to like, share, pin and Tweet. When we launched our new Califarmia site in

June, making these connections was a key strategy, creating opportunities for consumers to not only meet but also interact with the people, cows, farms and food that come from the “Land of Milk & Sunny.”

On the social side where content is king, it’s no longer good enough to throw everything up on all channels just to feed the beast, it’s about being strategic about the type of information that gets shared, where and how often. Earlier this year we audited our social media channels to update our approach and increase opportunities for engage-ment. For some platforms, that meant reducing the amount of information that was put out, for others it meant taking a more visual approach to telling the California dairy story.

Beyond these tools, we’ve put dairy — a category often taken for granted — into the same places where consumers spend their time. In an age where coffee shops are programming their own digital music channels and moms are catching a game of Candy Crush between soccer matches, if you’re not mobile, you’re out of consideration. And it’s not about advertising to this consumer but engaging with her.

Over the past several years, casual gaming has become an important tool

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for this type of engagement with our pri-mary dairy buyers, women 25-54. Earlier this year, we extended our partnership with social gaming company Zynga to make Real California Milk and the seal the fi rst in-game integration during the launch of FarmVille2 for mobile. This launch generated more than 123 million impressions with more than 1 million players interacting with California’s cows in the game and talking about it on Facebook and other social platforms. We’re also using digital banner ads to drive traffi c to the new website and tap-ping into partners like Hulu to bring our commercials into the digital and mobile space with pre-roll and in-program spots.

Just as modern farming practices are making dairy more effi cient, sus-tainable and safer than ever before, these modern communications tools are not only building awareness but integrating dairy into consumers’ lives in new and exciting ways. And moving forward, they will be opening up new opportunities to engage the consum-ers who want to know where their food comes more closely with the people responsible for food production. CMN

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


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GIAMBRONIContinued from page 6

Bob Constantino’s Diversifi ed Management Group to offer affordable menu of servicesBy Emily King

BOSTON — Bob Constantino has set out to create his own business venture that offers more than 30 years of experience in the cheese industry to companies who cannot afford certain services on a full-time basis.

Aptly named Diversifi ed Management Group (DMG), Constantino’s repertoire will include, but is not limited to: man-agement, business planning, budget de-velopment, sales, marketing, product and packaging development, team building, mentoring, public relations, advertising, website design, and trade show develop-ment and management.

“My mission is to offer my 30-plus years of national experience and expertise to companies that could utilize my services at a very affordable cost,” Constantino says. “I can custom-tailor a program that addresses their specifi c requirements that can be executed in a reasonable amount of time.”

Constantino’s experience includes serving as president, partner and CEO of Rondele Specialty Foods. During his time there his responsibilities covered all aspects of the business, and he increased sales by 35 percent, he says.

Constantino’s career also has included serving as president at Cappiello Cheese Co., vice president of retail sales at Emmi Roth Käse and executive vice president

of Anco Fine Cheese. He has served on numerous boards and was inducted into the California Cheese & Butter Associa-tion’s Hall of Fame in 2009. Constantino says he has successfully introduced and sustained some of the largest iconic brands in the United States (e.g., Jarls-berg, Boursin, Pub Cheese, Sonoma Jack, Rondele, Roth Käse and Old Croc) and has developed some of the best sales and marketing organizations in the specialty cheese business.

“I have spent more than 30 years owning and running companies whose annual volume is $20 million to $250 million,” Constantino says. “My ability to lead and mentor people, develop go-to market strategies, sustain volume and

profi ts and utilize my national contacts has resulted in a very successful career.”

Constantino’s networking has given him unique access to decision makers in the retail, club and food service channels, he adds.

DMG was started based on the needs of companies that have communicated a desire to engage a seasoned professional that understands the market. He is seek-ing clients in the dairy, deli, bakery and deli snack categories.

“Clients should choose DMG based on their specifi c needs to improve their market presence and share, require some-one that can train and mentor their staff, establish and manage their direct sales and broker network, create new products

and packaging, develop reasonable and affordable go-to market strategies, all at an affordable cost,” Constantino says.

Constantino offers a menu of services custom-designed to fi t a client’s specifi c needs.

“In today’s environment, companies need to realize their capabilities, under-stand the market conditions and costs associated with growing their businesses and engage a knowledgeable and trusted professional who has achieved a high level of success,” Constantino says.

For more information contact DMG at 781-956-8603 or rac.diversifi [email protected], or visit www.racdiversifiedmanagementgroup.com. CMN

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date licensed imports of these cheeses totaled 35.0 million pounds through September, up 7 percent from the same nine months last year.

Imports of Italian-type cheeses sub-ject to licensing requirements totaled 2.5 million pounds in September, up 92 percent from a year earlier. January-September licensed imports of these cheeses totaled 9.7 million pounds, up 13 percent from the same period in 2013.

Edam and Gouda imports subject to licensing requirements totaled 1.1 mil-lion pounds in September, down 3 per-cent from September last year. Licensed Edam and Gouda imports totaled 9.1 million pounds in the fi rst three quarters


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Licensed cheese imports total 17.1 million pounds in September, up 10 percent from last yearWASHINGTON — September imports of cheese subject to licensing require-ments totaled 17.1 million pounds, up 10 percent from September last year, according to the latest data released by USDA’s Foreign Agricultural Service. January-September licensed U.S. cheese imports totaled 121.7 million pounds, up 3 percent from the fi rst three quarters of 2013. (The fi gures released by USDA are in kilograms; Cheese Market News has converted the data to pounds by multiplying by 2.2046.)

Licensed imports of Swiss and Em-menthaler with eye formation totaled 4.4 million pounds in September, up 19 percent from September 2013. Year-to-

of this year, up 1 percent from the same period last year.

September licensed Cheddar imports totaled 842,622 pounds, up 1 percent from September 2013. January-Septem-ber licensed Cheddar imports totaled 8.4 million pounds, up 25 percent from the fi rst three quarters of 2013.

September licensed imports of Blue mold cheeses totaled 623,492 pounds, up 8 percent from September 2013. Year-to-date licensed imports of Blue mold cheeses totaled 3.9 million pounds, down 11 percent from January-September last year.

Imports of processed Gruyere sub-ject to licensing requirements totaled

486,209 pounds in September, down 43 percent from a year ago. January-September licensed imports of processed Gruyere totaled 3.9 million pounds, down 7 percent from the same period last year.

Licensed imports of other cheese not-specifically-provided-for totaled 7.1 million pounds in September, up 1 percent from September 2013. January-September licensed imports of these cheeses totaled 51.5 million pounds, down 2 percent from the same nine months in 2013.

September licensed butter imports totaled 702,948 pounds, up 8 percent from September last year. Licensed butter imports during the fi rst three quarters of this year totaled 12.1 million pounds, up 63 percent from the fi rst three quarters of 2013.

Licensed imports of butter substi-tutes totaled 572,310 pounds in Septem-ber, up 85 percent from September 2013. January-September licensed imports of butter substitutes totaled 4.5 million pounds, up 15 percent from the same 2013 period.

Imports of high-tier cheese and other dairy products totaled 25.0 million pounds from January-September, up 23 percent from the fi rst three quarters of 2013. Leading high-tier imports are Italian-type cheeses at 9.7 million pounds year-to-date, down 7 percent from the same nine months of last year. Following is other cheese not-specifi cally-provided-for at 5.5 million pounds imported from January-September, up 31 percent from the same 2013 period. CMN

UK consumer group uncovers fake goat’s milk cheese LONDON — Which?, a London-based con-sumer watchdog group, recently conducted an investigation that uncovered sheep’s milk cheese being sold as goat’s milk cheese in locations across the United Kingdom.

Which? says it became suspicious over the large amount of goat’s milk cheese on sale, despite a goat’s milk shortage in the UK, so it teamed up with the author of the British government’s independent review into food crime, Chris Elliot, to investigate the cheeses.

Which? and Elliot tested 76 samples of goat’s milk cheese from supermarkets, delis and markets from eight locations around the UK. A total of nine samples were adulterated, Which? says. Three contained more than 80-percent sheep’s milk, another three contained more than 50 percent and the fi nal three around 5 percent.

Which? says these results reinforce the need for better oversight and has started a petition to stop food fraud. In other investigations, Which? found takeout meat sold as “lamb” contained other meats such as chicken or beef, and several samples of fi sh sold in fi sh and chips shops also were mislabeled. CMN

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membrane development.”Synder Filtration is an ISO-9001:2008

certifi ed manufacturer of membrane products, including systems designed for industrial process applications.

ISO-9001 is the manufacturing stan-dard for total quality management, Yeh notes. The company is audited twice a year by an independent fi rm, and it has to show continuous improvement in order to maintain its certifi cation.

At Synder Filtration, membrane prod-ucts can be fully customized to achieve the specifi c process separation goals of the company’s customers, Yeh says.

He adds that the company does a lot of feasibility and pilot testing for its


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Synder Filtration offers array of membrane technology, superior customer service for dairyBy Alyssa Mitchell

VACAVILLE, Calif. — A Bay Area fi l-tration technology company is making increased inroads into the dairy sector with its wide array of membrane technol-ogy offerings and services.

Synder Filtration, Vacaville, Calif., has a unique understanding of the membrane industry from its history as both a buyer and a supplier of membrane technology, notes Jeff Yeh, president, Synder Filtration.

Established in 1989, Synder Inc. originally specialized in manufactur-ing industrial enzymes, in which spiral membrane technology was a vital part of the overall process.

Jeff Yeh’s father, Edward Yeh, founded the company with two partners. The dairy industry wasn’t the company’s main focus at fi rst as it focused on bioprocess applications.

Over time, the founders became frustrated with the inconsistent product quality and lack of support from their existing membrane supplier, Jeff Yeh says. After a search for suitable alterna-tives ended in futility, the founders saw an opportunity to fi ll a void in process separations. As a result, Synder Filtration was established in 1994, a U.S. wholly-owned membrane manufacturer in the San Francisco Bay Area. The founders had a vision to provide customers with the outstanding membranes, special-ized process knowledge, flexibility and service demanded by the founders themselves.

“The company was built from scratch with our own money,” Jeff Yeh says, noting this fi nancial independence has allowed the company to do some unique things.

“It’s one of the things that sets us apart and is a foundation for how we do business,” he says.

For example, the fi nancial indepen-dence has allowed the company the ability to quickly make decisions on ways to invest in its infrastructure and technology, Yeh says.

In 2012, Synder Filtration pur-chased the building next door to the 66,000-square-foot facility it has oc-cupied since 2004 to make room for an expansion of its R&D and application development labs to push its capabilities even further, he notes as one example.

“We now have four full-time R&D and application development staff,” Yeh says.

Sixty-three people work at Synder Filtration, with 55 working out of the company’s headquarters, Yeh says.

The company’s new 53,000-square-foot building is now completely reno-vated and supporting the R&D team in developing new products and applica-tions, he adds.

“The most exciting part of this ex-pansion is that we were able to design a lab for development,” Yeh says. “We can now synthesize our own polymers as well to use in membrane development. This opens a lot of doors for us in quick

customers.“Sometimes this results in the need

to develop new membranes, and we can develop membranes specifi cally for cus-tomers’ applications,” Yeh says.

In fact, 20 percent of Synder Filtra-tion’s current membranes are from custom developments, he adds.

The company offers nanofi ltration (NF), ultrafi ltration (UF) and microfi l-tration (MF) technologies.

Synder Filtration offers a suite of nanofiltration membranes that are engineered to provide optimal fl ux and rejection and can be customized to meet the unique requirements of specifi c process applications, Yeh says. Avail-

able in both spiral-wound and fl at-sheet formats, Synder’s NF membranes are capable of rejecting multivalent salts, lactose and larger molecules, while selectively rejecting varying amounts of monovalent salts.

“If required, we can even develop new nanofi ltration membrane materials to meet specifi c process goals, in partner-ship with our customers,” Yeh adds.

The company also offers a wide range of ultrafi ltration membranes to provide maximum fl exibility in solving process challenges, Yeh says. Available in both spiral and fl at-sheet confi gurations, Synder can customize ultrafi ltration

Turn to SYNDER, page 10

http://synderfiltration.com/


Yeh says. They also are commonly used as a pretreatment step for other membrane separation processes.

The company keeps an extensive inventory of its most common membrane models, allowing it to have some of the fastest lead times in the industry, Yeh adds.

“Invariably, every plant will have an upset at some time,” he says. “We answer the phone when people call us and are able to deliver quickly.

“We can ship products quickly, some-times overnight,” he adds.

The company has been featured on the Science Channel’s “How It’s Made,” Yeh notes. An episode featuring “Membrane Filtration” on April 24, 2014, was shot at Synder Filtration’s headquarters in Vacaville.

Synder Filtration also recently re-vamped its website at www.synderfi ltra-tion.com.

“We really wanted to highlight some of our new capabilities and wanted to make the site more of a learning tool for membrane technology,” Yeh says.

The new website features education videos on membrane technology as well as an extensive collection of technical articles that R&D staff wrote, he notes.

“It really showcases what we can of-fer,” he says.

Despite expansion into many new industries throughout the world, Synder


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membranes and membrane systems to meet the specifi c application goals of its customers.

Yeh adds that as opposed to conven-tional fi ltration which causes a quick build-up of solids onto the membrane surface, cross-fl ow fi ltration increases the passage of permeate through the membrane. Also known as tangential fl ow ultrafi ltration, this is a separation process where the feed stream is in parallel to the membrane surface, which helps to control the formation of the gel layer, greatly improving fl ux stability and membrane life vs. perpendicular fl ow systems.

In addition, Synder Filtration of-fers a wide selection of microfi ltration membranes developed specifi cally to solve complex process challenges such as microbial removal, protein fractionation and pretreatment to other membrane processes, Yeh says. Available in both spiral-wound and fl at-sheet confi gura-tions, microfi ltration membranes and membrane systems can be customized to meet specifi c application goals with effi ciency.

Synder Filtration currently offers three types of polymeric microfi ltration fi lters, all of which maintain good resistance to pH, temperature and fouling tendencies,

has not lost sight of its roots in quality, fl exibility and service, he adds.

“The company is very near and dear to me; I’ve worked here since I was 14 years old, and I’ve been in the industry for 20

years, serving as president of Synder Filtration for six years,” Yeh says. “I have every intention to continue growing the company, not just in the dairy industry, but in other industries as well.” CMN

USDA’s KCCO to buy natural American cheeseKANSAS CITY, Mo. — USDA’s Kansas City Commodity Offi ce (KCCO) this week announced it is purchasing up to 76.2 mil-lion pounds of natural American cheese in 2015 from six U.S. companies.

The purchase price for each delivery period is the accepted differential price per pound indicated below plus the applicable previous month’s average of the Chicago Mercantile Exchange’s cash market price for block or barrel cheese trading as reported in USDA’s Dairy Market News.

Up to 53 percent was awarded under small business set-aside programs to fi rms eligible to compete for these set-aside quantities. A maximum of 3.0 million pounds of cheese was not awarded due to no offers. KCCO says it reserves the right to solicit for this cheese at a later date.

Associated Milk Producers Inc., New Ulm, Minn., will supply up to 5.8 million pounds of natural American cheese in 500-pound barrels for a differential of $0.0000-$0.6050.

Bongards’ Creameries, Norwood,

Minn., will supply up to 14.2 million pounds of natural American cheese in 500-pound barrels, $0.2374-$0.2874, and up to 1.1 million pounds of reduced-fat natural American cheese in 500-pound barrels, $0.2874-$0.3374.

Land O’Lakes Inc., Arden Hills, Minn., will supply up to 40.4 million pounds of natural American cheese in 500-pound barrels, $0.3046-$0.3046.

Masters Gallery Foods Inc., Plymouth, Wis., will supply up to 10.3 million pounds of generic reduced-fat, shredded Ched-dar in 6/5-pound bags, $0.2054-$0.3044, and up to 3.5 million pounds of generic shredded Cheddar in 6/5-pound bags, $0.2191-$0.2985.

Pacifi c Cheese Inc., Hayward, Calif., will supply up to 38,400 pounds of ge-neric reduced-fat, shredded Cheddar in 6/5-pound bags, $0.2594-0.2594, and up to 230,400 pounds of generic shredded Ched-dar in 6/5-pound bags, $0.2345-$0.2594.

Robert H. Barrios, San Diego, will supply up to 799,000 pounds of generic Cheddar in 4/10-pound cuts, $0.3820-$0.4270. CMN

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MPP signup, comment deadline extended

GRAPEVINE, Texas — U.S. Agriculture Secretary Tom Vilsack spoke to attendees Wednesday at the 2014 joint annual meeting of the National Dairy Board, National Milk Producers Federation and United Dairy Industry Association, held here Oct. 27-29.

Vilsack announced that the deadline to enroll in the new Dairy Margin Protec-tion Program (MPP) has been extended to Dec. 5. The program provides fi nancial assistance to participating farmers when the margin — the difference between the price of milk and feed costs — falls below the coverage level selected by the farmer.

“We want dairy producers to have enough time to make thoughtful and well-studied choices,” Vilsack says. “Markets change, and the Margin Protection Program can help protect dairy producers from those changes.”

In addition, the public comment deadline on MPP and the Dairy Product Donation Program has been extended to Dec. 15. Submit comments at http://go.usa.gov/GJSA. CMN

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Baker Cheese label and for several private labels. The company has the capability to produce string cheese in a variety of fl avors and styles for custom-ers of various sizes.

“Baker Cheese is committed to the growth of the Wisconsin dairy industry by investing in our Wisconsin cheese plant operations,” says Brian Baker, president, Baker Cheese. “High-quality Wisconsin milk and dedicated employ-ees allow our company to supply award-winning string cheese to the growing domestic and international markets. As an organization, we have remained focused on providing high-quality jobs to our local economy and are excited about this next project for the continued growth of our company.”

In addition to making building and equipment improvements in St. Cloud, Baker Cheese is investing in a new wastewater treatment facility that will help the company expand its whey operations.

According to the Wisconsin Eco-nomic Development Corp. (WEDC), the demand for whey has grown both domestically and internationally. During the fi rst three months of 2014, Wisconsin companies exported $44 mil-lion in whey to other countries — a 53 percent increase over last year.

WEDC has authorized up to $800,000 in Economic Development Tax Credits for the company over the next three years. The actual amount of tax credits awarded will depend upon the number

of jobs created and retained during that period.

“Baker Cheese Factory is one of many family-owned cheese companies that has a rich history in Wisconsin, and we are pleased to support the company in its modernization efforts,” says Reed Hall, secretary and CEO, WEDC. “This award, like others WEDC has provided to cheesemakers throughout the state, will help ensure that Wisconsin con-tinues to produce the most — and the best — cheese in the country.” CMN

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• Selling Through a Distributor: 9 a.m. to 12:15 p.m., March 2-5.

• Finding the Dollars: 8:30 a.m. to 12:45 p.m., March 16-19

During each week listed above, the locations are as follows:

Mondays are at the Retzer Nature Center in Waukesha, Wis.; Tuesdays are at the Portage County UW-Extension in Stevens Point, Wis.; Wednesdays are at the Kickapoo Culinary Center in Gays Mills; and Thursdays are at the DATCP in Madison, Wis.

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One-day seminars to offer guidance for farms, food businesses to grow Wisconsin’s markets MADISON, Wis. — The Dane County, Wis., University of Wisconsin-Extension has partnered with the Wisconsin Department

of Agriculture, Trade and Consumer Protec-tion (DATCP) and other partners to offer the Local Food Business Seminar Series.

“These low-cost seminars are great ways to gain technical knowledge from industry experts,” says Sarah Elliott, local and regional agriculture program supervi-sor, DATCP. “We are excited to continue to provide a wide array of resources that promote the economic viability of Wisconsin’s local food industry.”

Registration is now open. The one-day classes each cost $15 and will include lunch. Something Special from Wisconsin members get a $5 discount per class.

The dates and topics are as follows:• Legal/Business Structures: 9 a.m.

to 3:15 p.m., Nov. 3-6.• Food Safety: 9 a.m. to 3 p.m., Dec. 1-4.• Marketing: 9 a.m. to 3:15 p.m., Jan.

5-8.

USDA, HHS set sixth DGAC meeting for Nov. 7WASHINGTON — USDA and the U.S. Department of Health and Human Ser-vices (HHS) in Monday’s Federal Reg-ister announced that the sixth meeting of the 2015 Dietary Guidelines Advisory Committee (DGAC) will be held Nov. 7 from 10 a.m.-5:30 p.m. EST. The meeting will be accessible via webcast online.

The DGAC, comprised of 14 mem-bers appointed by USDA and HHS secretaries in May 2013, will examine the current Dietary Guidelines for Americans, take into consideration new scientifi c evidence and current resource documents and develop a

report to be given to USDA and HHS. The report will outline science-based recommendations and rationales which will serve as the basis for developing the eighth edition of the Dietary Guidelines for Americans.

As legislatively mandated, delibera-tions of the DGAC will occur in a public forum. It is currently planned for the DGAC to hold approximately seven public meetings to review and discuss recommendations.

Registration is required and is expect-ed to open Oct. 23. For more information, visit www.dietaryguidelines.gov. CMN

FDA holding FSMA public meeting Nov. 13COLLEGE PARK, Md. — FDA has announced a public meeting to discuss proposed revisions to four rules originally proposed in 2013 to implement the FDA Food Safety Modernization Act (FSMA). The meeting will take place Nov. 13 at the Wiley Building in College Park, Md.

In response to the comments received

on the foundational FSMA proposed rules, FDA issued supplemental notices of pro-posed rulemaking that propose signifi cant changes to four of the proposed rules including: Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food; Standards for the Growing, Harvest-ing, Packing, and Holding of Produce for Human Consumption; Current Good Man-ufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals; and Foreign Supplier Verifi cation Programs for Importers of Food for Humans and Animals.

The purpose of the public meeting is to solicit oral stakeholder and public comments on the new content of the supplemental proposed rules and to inform the public about the rulemaking process (including how to submit com-ments, data, and other information to the rulemaking dockets), and to respond to questions about the supplemental proposed rules.

There is no fee to register and reg-istration is on a fi rst-come, fi rst-served basis. Early registration is recommended because seating is limited. A live webcast of the event is being offered through the registration process.

For more information or to register con-tact Courtney Treece of Planning Profes-sionals Ltd., at 704-258-4983 or [email protected], or visit www.fda.gov/food/newsevents/workshops meetingsconferences/default.htm. CMN

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NCIMS gearing up for biennial meetingPORTLAND, Ore. — The National Conference on Interstate Milk Ship-ments (NCIMS), a non-profit milk safety organization, is meeting for its biennial conference April 24-29 at the Doubletree by Hilton Hotel Portland in Portland, Ore.

The main purpose of the confer-ence is to deliberate proposals submit-ted by various individuals from state or local regulatory agencies, FDA, USDA, producers, processors and consumers. The proposals are assigned to one of three councils, who then discuss the merits of each proposal assigned to that council, with a resulting recom-mendation to the delegate body.

The delegate body is composed of representatives from each state and U.S. territory that chooses to send such a representative. Each state and territory has one vote.

The NCIMS is governed by an executive board comprised of rep-resentatives from state and local regulatory agencies from three dif-ferent geographical regions, FDA, USDA, industry, and laboratories and academia.

In addition to the executive board, committees have been established to study various proposals and report their findings. These studies and reports aid the council members and delegates in making decisions as they deliberate and vote on the proposals.

For more information vis-it www.ncims.org. CMN

Comings and goings ... comings and goingsGlanbia Foods USA, Twin Falls,

Idaho, has announced the retirement of president and CEO, Jeff Williams. His retirement is effective in January after 25 years of service, including the last 11 years being in his current position. Upon his retirement, Glanbia’s executive leadership team will report directly to Brian Phelan, CEO, global ingredients, Glanbia Foods USA, pending a leadership restructure.

The National Milk Producers Fed-eration (NMPF), Arlington, Va., has announced that Emily Metz Meredith, vice president of communications and membership for the Animal Agriculture Alliance, will join NMPF next month as vice president of animal care for the

organization’s National Dairy FARM (Farmers Assuring Responsible Manage-ment) program. Before joining Animal Agriculture Alliance, Meredith was a litigation assistant in the New York At-torney General’s offi ce. She also served as a speech writer at the Department of Agriculture.

PMMI, The Association for Pack-aging and Processing Technologies, Reston, Va., producer of the Pack Expo portfolio of trade shows, has welcomed Ray Luca to the staff as director of expositions. Luca oversees the team responsible for the opera-tions and management of Pack Expo events. Prior to PMMI, Luca worked with NaylorCMG in Fairfax, Va. CMN

Hans Lehner Sr.MADISON, Wis. — Hans Lehner Sr., 58, of Browntown, Wis., died here at the Uni-versity of Wisconsin Hospital on Oct. 15.

Lehner managed and was the head cheesemaker at Valley View Cheese Cooperative, South Wayne, Wis. He was a member of the Wisconsin Cheese Mak-ers Association and the Southwestern Wisconsin Cheese Makers Association, and he won many awards for his cheese.

He i s surv ived by h is wi fe Denise Lehner; children Hans Lehner Jr. and Gabriela Lehner; brothers Willi Lehner (Kitas McKnight) and Seppi Lehner; and sisters Mary (James) Meives and Heidi (Chris) Fannin. CMN

Obituary

EVENTS PEOPLE

Weston A. Price to hold Raw Milk Symposium Nov. 10WASHINGTON — The annual Raw Milk Symposium presented by the nutrition education non-profi t, The Weston A. Price Foundation, will be held Nov. 10 from 9:15 a.m. to 4 p.m. EST, and will be available online during and after the symposium.

The symposium will feature raw milk experts and activists, namely Mark McAfee, raw milk dairy owner and chairman of the Raw Milk Institute, Pete Kennedy, president of the Farm-to-Consumer Legal Defense Fund, and Sally Fallon Morell, founder of A Campaign for Real Milk.

Specifically the symposium will cover raw milk legal updates for the United States and Canada; the produc-tion of safe raw milk cheese; an update from the Raw Milk Institute; and a ses-sion on the steps required to become a raw milk dairy in California.

For more information visit www.westonaprice.org/press/raw-milk-sym-posium-will-explore-raw-milk-safety-issues. The symposium will stream live and be available after the sym-posium at www.fl eetwoodonsite.com/wise/2014annual/live_raw_milk. CMN

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“What’s happening here (in the United States) is that there is a higher cost on sustainable-type packaging. In Europe they use more sustainable pack-aging that is lightweight and greener because of a government mandate on taxing the carbon footprint of packaging manufacturing, which causes them to be more innovative,” Castle adds.

Castle says the European mandate causes packaging manufacturers to fi gure out the best way to create renew-able packaging. With the carbon tax, companies in Europe are looking and succeeding in creating cost-effective renewable packaging solutions for the dairy and cheese industries. This is why European-based companies like Tetra Pak create renewable products that fi t into its current production machinery.

“Environmental excellence is one of Tetra Pak’s strategic priorities and a driver of our product development activities,” says Charles Brand, vice president of marketing and product management, Tetra Pak. “Together with suppliers, customers and other stakeholders, we are leading the in-dustry toward 100 percent renewable packaging. We believe that increasing the renewable content of our packages is not only good for the environment, but also offers our customers a competitive advantage in the overall environmental profi le of their products.”

According to Castle, in the United States renewable packaging is more of a marketing trend, and the cheese industry is market-driven, but also cost-driven. The production of cheese and dairy products is expensive, making the use of renewable packaging more

diffi cult than, for example, cosmetic companies who have larger margins and can afford to spend more on packaging, Castle says.

Major retailers such as Walmart and Costco have driven the trend by re-questing renewable packaging for their customers, which has helped increase and promote renewable packaging, but not nearly to the scale seen in Europe, Castle adds.

“Lactalis will revisit renewable packaging in the future,” Castle says. “I would like to see it embraced more in the United States. There is a similar carbon-based taxing making its way in Canada and I think the United States will be close behind. I do see it coming in the next 10 years.”

Another type of renewable packag-ing possibility is coming from the dairy industry in the form of whey.

Two years ago, 14 partners from seven European Union countries formed WheyLayer Ltd. and set out to develop a patented, sustainable packaging ma-terial with an economical production process that uses the barrier properties of whey protein against oxygen and humidity to replace the conventional polymer layers in packaging with a natural product.

Whey, a cheese byproduct, can be highly polluting if not properly handled due to its high organic con-tent. Fifty percent of the 50 million metric tons of whey produced annu-ally in Europe is still unprocessed, WheyLayer says.

Unfortunately, WheyLayer’s first material was limited in terms of the deformation it was able to withstand during the thermoforming process after a few days of storage. Currently, WheyLayer II is underway.

Meanwhile, IRIS, a research insti-tute in Barcelona, Spain, kicked off ThermoWhey this summer. Scientists will focus on creating a new bio-based, thermoformable whey barrier coating that can be used for sensitive foods.

Similar projects exist throughout Europe, South America and Canada.

Whey bioplastics in the United States have been researched by USDA and other entities. However, there have not been signs of commercialization, says Dean Sommer, a cheese and food technologist with the senior manage-ment team at the Wisconsin Center for Dairy Research.

“To my knowledge, I have not heard or seen commercialization in the United States,” Sommer says. “There was much talk of it around 2011. It’s possible it could happen in the future, but there’s a lot of competing interest for whey here.”

The outcome for whey bioplastics in the United States will be dependent on the driving force behind the movement, Sommer adds.

“If commercialization does happen, it will have to be pushed from more of a green perspective, not that whey is just a waste product,” Sommer says. “There’s so much value in whey these days, we’re even fi nding uses for acid whey.” CMN

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sales in the fl uid milk category.”DMI’s fl uid milk partnerships repre-

sent marketplace leaders chosen for their anticipated catalytic effect in causing others in the business to follow with in-novation and investment, he adds.

The companies bring strong fi nancial, technological and marketing capabilities to the partnerships; DMI’s commitment is assisting in product development, con-sumer insights, nutritional consulting, technical and formulation support, and introductions to perspective marketplace partners.

“We know that growing the fl uid milk business won’t be quick or easy, but we believe these seven partners put us on the right footing,” says Neil Hoff, Texas dairy farmer and UDIA chairman. “We see health and wellness and demand for protein as a consistent need for U.S. con-sumers, and also for consumers around the world.”

The seven partnerships will work to

meet consumer needs through a variety of efforts including new products, new channels, enhanced distribution, mer-chandising and more.

“We can’t stay just with the traditional gallon and half-gallon options that exist now,” Hoff says. “We need to have innova-tive, on-the-go fl uid milk products. And we want new packaging to get into new channels in innovative ways.”

Gallagher notes that products will be geared largely toward extended-shelf-life or shelf-stable products, with new packag-ing and smaller, on-the-go sizes.

One of the fi rst new products that will be launching toward the end of 2014 or early 2015 is fairlife, an innovate new milk product created through collaboration between Coca-Cola and Sue and Mike McCloskey, owners of Fair Oaks Farms, Fair Oaks, Ind., through the cooperative Select Milk Producers. The product has been tested in the Denver area and has been well-received, says Mike Saint John, president of Coca-Cola North America’s Minute Maid Business Unit.

The product has 50 percent more protein, 30 percent more calcium, and

less sugar than traditional milk. The product also is lactose-free and comes in a sleek hand-held bottle that highlights the connection to dairy farmers.

Gallagher notes other poten-tial new products may include 100 percent milk products as well as milk-and-juice-blend products. CMN

Joint Annual Meeting of the National Dairy Promotion and Research Board, NMPF and United Dairy Industry As-sociation held here this week.

Designa’s Regular Provolone also was named “Best Italian” at the cheese con-test. “Best Cheddar” went to Tillamook County Creamery Association’s Team 1, Tillamook Ore., for its Medium Cheddar, while the “Best Cottage Cheese” title went to cheesemaker Jim Hoffman of Prairie Farms Dairy Inc., Quincy, Ill., for his 4-percent small curd variety. Category winners from the contest were featured at the meeting’s “Welcome to Texas” reception Tuesday evening.

Cheese competition judges were Noreen Ratzlaff and Allison Reynolds of USDA’s Dairy Division; Mark Johnson, as-sistant director, University of Wisconsin Center for Dairy Research; and Timothy Meyers, assistant professor, food admin-istration, College of DuPage.

Award winners and scores in each category are as follows:• Mild Cheddar

First: Tom Daul, Land O’Lakes Inc., Kiel, Wis., Mild Cheddar, 98.00.

Second: Team Middlebury, Agri-Mark Inc., Middlebury, Vt., Cabot Mild Vermont Cheddar, 97.50.

Third: Foremost Farms USA, Marsh-fi eld, Wis., Mild Cheddar, 97.25.• Medium Cheddar

First: Team 1, Tillamook County Creamery Association, Tillamook, Ore., Medium Cheddar, 97.75.

Second: Team Cabot, Agri-Mark Inc., Cabot, Vt., Medium Vermont Cheddar, 97.25.

Third: Team Chateaugay, Agri-Mark Inc., Chateaugay, N.Y., Medium New York Cheddar, 96.75.

• Sharp CheddarFirst: Team 3, Tillamook County

Creamery Association, Tillamook, Ore., Sharp Cheddar, 99.00.

Second: Team 1, Tillamook County Creamery Association, Tillamook, Ore., Sharp Cheddar, 98.75.

Third: Team Chateaugay, Agri-Mark Inc., Chateaugay, N.Y., McCadam Sharp New York Cheddar, 98.55.• Extra Sharp Cheddar

First: Luke Kopecky, Land O’Lakes Inc., Kiel, Wis., Extra Sharp Cheddar, 99.50.

Second: Team Chateaugay, Agri-Mark Inc., Chateaugay, N.Y., McCadam Extra Sharp New York Cheddar, 98.50.

FLUIDContinued from page 1

CONTESTContinued from page 1

Turn to RESULTS, page 16

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RESULTSContinued from page 15

NEWS/BUSINESS

ANY ONE OF THESE SITUATIONS CAN SHORTEN YOUR FLOOR’S LIFESPAN:• Low Grout Joints• Cracked Chipped or

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Third: Team Middlebury, Agri-Mark Inc., Middlebury, Vt., Cabot Extra Sharp Vermont Cheddar, 98.20.• Provolone

First: Albert Designa, Dairy Farm-ers of America, Turlock, Calif., Regular Provolone, 99.70.

Second: Team 3, Foremost Farms USA, Chilton, Wis., Smoked Provolone, 99.30.

Third: Sam Lopes, Dairy Farmers of America, Turlock, Calif., Regular Provo-lone, 99.20.• Hard & Mold Ripened Italian

First: Associated Milk Producers Inc., Hoven, S.D., Aged Romano, 99.50.

Second: Caves of Faribault, Swiss

Valley Farms, Faribault, Minn., Gorgon-zola, 99.40.

Third: Caves of Faribault, Swiss Val-ley Farms, Faribault, Minn., Blue, 99.20.• Natural

First: Team 2, Tillamook County Creamery Association, Boardman, Ore., Co-Jack, 99.50.

Second: First District Association, Litchfi eld, Minn., Marbled Monterey Jack & Cheddar, 99.30.

Third: Team Chateaugay, Agri-Mark Inc., Chateaugay, N.Y., McCadam New York Muenster Cheese, 99.20. • Swiss

First: Swiss Valley Farms, Luana, Iowa, Baby Swiss, 99.50.

Second: Swiss Valley Farms, Luana, Iowa, Maasdam, 99.30.

Third: Swiss Valley Farms, Luana,

Iowa, Cut Swiss, 99.20.• Processed American Plain

First: Russ Evans, Associated Milk Producers Inc., Portage, Wis., Colored Slices, 98.80.

Second: Ralph Schutz, Associated Milk Producers Inc., Portage, Wis., Swiss Slices, 98.50.

Third: Roger Davis, Associated Milk Producers Inc., Portage, Wis., EZ Melt Loaf, 98.20.• Processed American Flavored

First: Chris Dickson, Dairy Farmers of America, West Middlesex, Pa., Processed American Cheese with Peppers, 99.10.

Second: Team Chateaugay, Agri-Mark Inc., Chateaugay, N.Y., Horseradish Ched-dar Cheese, 99.00.

Third: Ralph Schutz, Associated Milk Producers Inc., Portage, Wis., American

& Monterey Jack with Peppers, 98.60.• Unique or Flavored

First: Swiss Valley Farms, Luana, Iowa, Smoked Maasdam, 99.20.

Second: Team Cabot, Agri-Mark Inc., Cabot, Vt., Cabot Chipotle Cheddar, 98.90.

Third: Swiss Valley Farms, Luana, Iowa, Gouda Plus, 98.80.• Reduced Fat

First: Team 2, Foremost Farms USA, Clayton, Wis., Reduced Fat Smoked Provolone, 98.70.

Second: Team 1, Foremost Farms USA, Clayton, Wis., Reduced Fat Provo-lone, 98.50.

Third: Team 1, Tillamook County Creamery Association, Tillamook, Ore., Reduced Fat Monterey Jack, 98.40. • Open Class

First: Salvador Beltran, Dairy Farm-ers of America, Houston, Texas, Queso Fresca, 98.60.

Second: Swiss Valley Farms, Luana, Iowa, Cream Cheese, 98.50.

Third: Salvador Beltran, Dairy Farm-ers of America, Houston, Texas, Panela Fresca, 98.40.• Cottage Cheese

First: Jim Hoffman, Prairie Farms Dairy Inc., Quincy, Ill., 4-percent Small Curd, 99.20.

Second: Jason, Zack, Lance, Prairie Farms Dairy Inc., Chandler, Okla., 4-per-cent Small Curd, 98.90.

Third: Dwayne Elkins, Prairie Farms Dairy Inc., Fort Wayne, Ind., 4-percent Small Curd, 98.50.• Reduced Fat Cottage Cheese

First: Jim Hoffman, Prairie Farms Dairy Inc., Quincy, Ill., 2-percent Small Curd, 99.00.

Second: Dwayne Elkins, Prairie Farms Dairy Inc., Fort Wayne, Ind., 4-percent Small Curd, 98.70.

Third: Mike Nappo, Upstate Niagara Cooperative Inc., West Seneca, N.Y., 1-percent Small Curd, 98.60.• Flavored Cottage Cheese

First: Mike Nappo, Upstate Niagara Cooperative Inc., West Seneca, N.Y., 4-percent Pineapple, 98.70.

Second: Tony Lepkowski, Upstate Niagara Cooperative Inc., West Seneca, N.Y., Nonfat Pineapple, 98.40.

Third: Tony Lepkowski, Upstate Niagara Cooperative Inc., West Seneca, N.Y., 4-percent Chive, 98.20.• Natural Cheese Snack

First: Joe Hines, Ellsworth Coopera-tive Creamery, Ellsworth, Wis., Ranch Cheddar Cheese Curds, 98.90.

Second: Joe Hines, Ellsworth Coop-erative Creamery, Ellsworth, Wis., Garlic Cheddar Cheese Curds, 98.80.

Third: Joe Hines, Ellsworth Coop-erative Creamery, Ellsworth, Wis., Cajun Cheddar Cheese Curds, 98.70.• Processed Cheese Snack

First: Team Cabot, Agri-Mark Inc., Cabot, Vt., Cabot Extra Sharp Spreadable Cheddar, 98.60.

Second: Team Cabot, Agri-Mark Inc., Cabot, Vt., Cabot Habanero Spreadable Cheddar, 98.00.

Third: Team Cabot, Agri-Mark Inc., Cabot, Vt., Cabot Horseradish Spreadable Cheddar, 97.90. CMN

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NEWS/BUSINESS

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Unmatched blade technology and exclusive Vario Grippers™ are just two of the ways thatWeber is helping today's most successful naturalcheese processors to create perfect slices, on-weight portions and more profitable operations.

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In combination, these features increase slice and on-weight portion perfection at blade speeds up to1,500 RPM. Longer blade life is also assured.

Vario Gripper product security (#8)• Firmly secures any natural cheese product • Automatically adjusts to variations in cheese contours and firmness.

Weber’s patented gripping system assures slicing flexibility and precision, reducing give-away to near zero.

Weber’s proprietary gripping system and superior blade technology combine to eliminate product waste and assureconsistently on-weight portions – www.weberslicer.com.

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By Alyssa Mitchell

DALLAS — With U.S. fl uid milk con-sumption declining and childhood obesity climbing at an alarming rate, the dairy industry, the National Football League (NFL) and schools nationwide came together to start schoolchildren on a healthier path.

They did so with the 2009 national launch of Fuel Up To Play (FUTP) 60, a program founded by the National Dairy Council (NDC) and NFL, in col-laboration with USDA, that empowers students to take charge in making small, everyday changes at school.

FUTP 60 is a customizable in-school program that encourages youth to im-prove nutrition and physical activity at their school and for their own health by consuming nutrient-rich foods — including lowfat and fat-free dairy, fruits, vegetables and whole grains — and achieving at least 60 minutes of physical activity every day.

The ultimate goal is to ensure changes made at school are sustainable and complement an academics-focused environment, NDC says.

With the support of dairy farmers, NDC brings nutrition expertise and nearly 100 years of science-based research; the NFL provides physical fi tness expertise and the “star power” of its teams and players; and USDA brings a long-standing commitment to better nutrition for children and all Americans.

The program is primarily focused on kindergarten through eighth grade but is especially geared toward elementary students.

There are six steps to implement the program:

• Join the League — An adult must join FUTP60 and become a program ad-viser. The adviser encourages students to join the program and/or displays program signage in a prominent place in the school and works with students to create fl yers and posters.

• Build Teams and Draft Players — At least one student who has earned at least 20,000 points (points are earned by logging healthy eating and physical activity online) must become a School Ambassador for the current school year. FUTP60 ambassadors lead healthy changes in the school and encourage others to stay healthy and active.

• Kickoff — The school must host a kickoff event to get excitement go-ing for the program and encourage participation.

• Survey the Field — The school must complete an online school well-ness investigation.

• Game Time — Schools must select Healthy Eating and Physical Activity plays to implement in the school.

• Light Up the Scoreboard — A reg-istered adult at the school must submit a success story on the FUTP60 website.

There is a student website, sup-porter site and educator site, and stu-

Texas elementary school shines as Fuel Up To Play 60 program grows across the nationdents can log their own activity hours and other points online.

In addition, schools can apply for funding. Up to $4,000 per year is avail-able to qualifying schools enrolled in the program to kick-start healthy changes. To qualify for the competitive, nationwide funding program, schools must participate in the National School Lunch Program and have a registered program adviser.

With more than 73,000 schools enrolled across the nation today, an elementary school in Texas has been a standout in program implementation and success.

James Bowie Elementary, Dallas, has more than 550 students, and more

than 200 are involved in the program, with Sharon Foster at the helm.

Foster, physical education teacher and FUTP60 program adviser at James Bowie, teaches grades pre-kindergar-ten through fi fth grade, with grades 3-5 participating in the program.

There are 250 students currently enrolled in the program at James Bowie, with 50-some that have reached ambassador-level status, Foster says.

“Every year, more students want to join the program,” Foster says. “Sometimes, they may have had an older sibling who participated, which gets them excited to join.”

Foster says she became interested in FUTP60 as an effort to educate students,

staff, parents and community on the importance of eating healthier foods and participating in physical activity daily.

“Regular physical activity utilizing the physical activity plays of Fuel Up To Play 60 assists in promoting growth and development,” she says. “Students that are more active show greater at-tention, have faster cognitive speed and have overall improved academic performance.”

Foster works in tandem with the Dal-las Independent School District (ISD) Food and Child Nutrition Services. Dallas ISD school meals are planned by a team of foodservice nutrition profes-sionals to provide a variety of nutritious

Turn to FUTP60, page 26

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NEW PRODUCTS FOR DAIRY MANUFACTURERS

ELK GROVE VILLAGE, Ill. — Expanding on its Sinamics S120M multi-axis drive system, Siemens — a manufacturer of production equipment for the cheese and dairy industries — will introduce its new Sinamics S120M at Pack Expo in Chicago, Nov. 2-5.

The S120M is a compact, ready-to-connect motor with integrated drive that offers users the option of moving the motor inverter outside the control

Siemens will showcase new Sinamics S120M decentralized drive system at Pack Expocabinet and directly onto the motor, thereby reducing both cabinet space and required cooling, Siemens says.

The addition of the S120M distributed format into the S120M offering adds a high degree of fl exibility for new and existing machines, as well as introducing innova-tive production line setups that can now be achieved, the company adds.

Typical applications for the S120M include packaging, printing, glass, textile

and other processes, where machinery and production lines require multiple servo axes in a space-restricted environment.

The decentralized S120M axes are connected back to the central S120M components in the cabinet via a hybrid cable and the AM600 adapter module. The pre-assembled hybrid cable contains all encoder and power cables and serves multiple S120M axes through a daisy chain connection. This single-cable solu-

tion drastically reduces the number and length of cables and is easily expanded for additional axes, Siemens says.

Additional design features of the S120M include a synchronous servomotor with multi-turn absolute encoder, optional holding brake and an integrated power unit available in three shaft heights cover-ing the power range of 0.25-1.5 kilowatts.

For more information visit www.usa.siemens.com/S120M-PR. CMN

CHICAGO — At Pack Expo Interna-tional 2014, taking place here Nov. 2-5, Bosch Packaging Technology Inc., a supplier of processing and packaging solutions, will present several new technologies.

Ranging from entry-level solutions to high-end technology, Bosch will showcase its Pack Series of horizon-tal flow wrappers, which range from entry-level models to fully automated technologies. The company also will spotlight vertical packaging and robot-ics technologies.

“Whether starting out with a stand-alone machine or seeking a high-end

Bosch Packaging Technology Inc. will present several new technologies at Pack Exposystem solution, Bosch offers technolo-gies for individual customer needs,” says Paul Garms, marketing manager, Bosch, New Richmond, Wis. “From ini-tial consultation to after-sales services, Bosch’s extensive portfolio ensures that manufacturers are equipped with the right solution.”

At the show, Bosch will showcase two high-speed Seamless Systems. From product handling through case packing, the speed of all line components is balanced to eliminate bottlenecks, minimize downtime and maximize product flow, which opti-mizes overall equipment effectiveness,

the company says.Bosch also will display Module++

lines, which link the company’s stan-dard modules for customized process-ing and packaging solutions. At the show, Module++ will demonstrate product distribution and feeding, primary packaging and end-of-line cartoning, as well as case packing with Bosch’s CCM 3100 case packer.

Additionally, Bosch will make the North American debut of its new roller former, the WRF 600, which features working width adjustment during pro-duction without machine stops. Also being introduced to North America is

the Elematic 3001, a wrap-around case packer with improved ergonomics for increased workplace safety, according to Bosch.

Bosch also will highlight its latest robotics advancements. These include a Paloma Delta robot feeding a primary packaging flow wrapper and a Presto Delta robot placing products into sec-ondary packaging. The Paloma features the new GD33 Delta robot arm and an open-frame design for expedited cleaning and simplified operations, Bosch says.

For more in format ion v i s i t www.bosch-home.com/us. CMN

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MUSKEGON, Mich. — At this year’s Pack Expo International, hosted in Chi-cago Nov. 2-5, Dynamic Conveyor Corp. will introduce its new Eriex Xtreme Metal Detector option for its conveyors and the New Vertical Z Conveyor.

The Eriex Xtreme Metal Detector option is for the company’s DynaClean food-grade conveyors and includes en-hanced features, great sensitivity, intui-tive operation and exceptional reliability, Dynamic Conveyor says.

The metal detector’s interface was designed after smartphones and includes a QWERTY keyboard, an auto set-up, dedicated reject log and vivid display. The Eriex Xtreme has a mul-

Dynamic Conveyor will unveil metal detector option and new conveyor at Pack Expotiple frequency range and vibration immunity, along with an integrated beacon and configurable inputs and outputs. In addition, multiple metal detector conveyors can be remotely monitored and controlled from a single computer.

“Our goal is to provide our custom-ers with high-quality, easy-to-clean equipment that saves them money,” says Jill Batka, president, Dynamic Conveyor Corp. “The integration of the Eriex Xtreme metal detector with the DynaClean conveyor does that well. It’s user-friendly interface compliments the simple design of the DynaClean conveyor systems.”

The company says its DynaClean conveyor reduces the cost of ownership by offering a design that is much easier to clean than bucket conveyors, and that its DynaClean Vertical Z Conveyor — that will debut at Pack Expo — is an ideal solution for food processing facili-ties who have a need to move product to higher elevations.

The Vertical Z is custom-designed to the desired height and includes widths up to 24 inches. A variety of belt styles, including solid-surface ThermoDrive and plastic link style belting, are compatible with the DynaClean conveyor. Drive fl ight options include standard, 75-degree and scoop fl ights, which are selected based

on product and desired throughput. The conveyors will accept product from a vibratory feeder or the company offers the option for stand-alone or attached hoppers for bulk product feeding.

“The ease in which the DynaClean comes apart for cleaning with no tools is great, just a matter of minutes from start to fi nish of the sanitation process,” says Dave Miller, maintenance supervi-sor, Pan-O-Gold Baking Co. “The solid surface belting with scoop fl ights can be washed in a matter of minutes vs. the hours it can take to clean the buckets on an elevator conveyor.”

For more information v is i t www.dynamicconveyor.com. CMN

PDC International to exhibit new shrink labeler at Pack ExpoNORWALK, Conn. — PDC International Corp. says food and beverage companies that need a robust shrink sleeve system and precise label orientation for all pack-age shapes should check out its newly introduced R-250 COER Evolution Shrink Labeler at Pack Expo in Chicago, Nov. 2-5.

The R-250 quickly orients round and non-round containers and precisely aligns graphics for maximum visual impact, the company says.

By integrating a third party container handler and close-coupling it with the PDC R-250 applicator, a single machine system is created that provides seamless container handling from orientation through labeling, according to PDC. After sleeving, the container travels through a PDC shrink tunnel system to complete the shrinking of the sleeve labels.

The R-250 uses PDC’s proprietary blade assembly and is controlled with an Allen-Bradley CompactLogix PLC, touch screen and servos. Among the R-250’s options is a barcode scanner with laser scan engine that reads both 1D and 2D barcodes.

The R-250 applies full sleeve shrink labels and tamper evident sleeves at speeds of 50 to 300 containers per minute. A changeover feature and menu-driven parameters on the touch screen allow mandrels, feed screws, and other change parts to be switched out quickly, PDC says.

Containers can be fi lled or empty, and any size or shape. PVC, PETG, OPS and PLA labels, in gauges as thin as 30-40 micron are all compatible. Systems can be built with optional modules for vertical and horizontal perforations and date coding.

PDC highlights the product’s ar-ticulating splice table for precise roll splicing, and also adds that conveyors and shrink tunnels, either dry heat or steam, can be supplied as part of an R-250 system.

For more information, con-tact Gary Tantimonico at 203- 853-1516 or [email protected], or visit www.pdc-corp.com. CMN


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TAMPA, Fla. — At this year’s Pack Expo International, hosted in Chicago Nov. 2-5, Eagle Product Inspection will be releasing its new range of advanced X-ray inspection and fat analysis tech-nologies.

“By further advancing our product inspection technologies, manufacturers can check for contaminated materials, verify weight and fi ll levels, and ensure seal integrity all within one machine,” says Kyle Thomas, strategic business unit manager, Eagle Product Inspection.

At Pack Expo, Eagle will showcase its Eagle Pack 430 with new Eagle Easy MAT Material Discrimination X-ray (MDX) operating software.

Eagle to release new inspection technologiesEagle says MDX guarantees the de-

tection of contaminants, such as glass shards, rocks, rubber and plastic, in products which produce high variations in image density.

The Eagle Easy MAT software auto-learns the material composi-tion of the product and identifies contaminants which are different from the product. The software has an enhanced human machine inter-face, with intuitive pre-programed operational interface that removes the need for third party set-up and maintenance.

For more information visit www.eaglepi.com. CMN

ELK GROVE VILLAGE, Ill. — Clear Lam Packaging Inc. says it has some exciting plans for this year’s Pack Expo, taking place Nov. 2-5 in Chicago.

Clear Lam will have its latest Pri-maPak equipment and innovations on display, including new vertical form-fi ll-seal equipment featuring its proprietary interface developed with Illapak.

At Pack Expo, Clear Lam will be showcasing its PrimaPak technology launched with the fi rst commercial applications in North America last fall. Clear Lam will highlight new equip-ment, applications and features for the packaging.

Clear Lam says its PrimaPak Packag-

Clear Lam to showcase latest PrimaPak ing System replaces heavy cans, bottles, jars, trays and select fl exible packaging. Produced on proprietary vertical form-fi ll-seal (VFFS) equipment from custom rollstock, the PrimaPak technology improves the package cube 30 percent or more compared to PET jars, the company says.

The PrimaPak package uses less plastic than traditional rigid packag-ing. Each benefi t offers opportunities for cost savings and sustainability improvements throughout the supply chain. Applications include cheeses and other dairy products, along with snack foods, fresh cut produce and more, Clear Lam says.

Clear Lam also will unveil its new global licensing program for PrimaPak, which is expected to expand the global market for the technology and offer new business opportunities for converters and packagers, the company says.

For more information visit www.clearlam.com. CMN

Presto introduces two new closure technologiesAPPLETON, Wis. — Presto Products Co. will introduce two closure technolo-gies at Pack Expo International, taking place Nov. 2-5 in Chicago.

Presto says its new sensory zipper is designed to deliver pronounced au-dible and tactile cues when consumers close packaging. The new technology is intended for use in the food industry, among many others.

“The development of our child-resistant and sensory technologies was driven by two major consumer insights: improved safety for products that should not be consumed by children or taken without adult supervision and assurance in a secure seal to reduce exposure to oxygen, minimizing food waste,” says Brad Hansen, Fresh-Lock and Slide-Rite business unit director, Presto Products Co.

During each day of the show, Presto will feature live application demonstra-tions at its booth. The company’s Slide-Rite sliders will be featured on Nov. 2 and Nov. 3, while its new sensory zipper technology will be run on the other two days of the show at speeds of 170 pouches per minute. Both technologies will be applied to pouches made from Sonoco fi lms using Totani’s CT-60 pouch-making machine.

In addition to Presto’s new products, it also will highlight its Fresh-Lock Zip-per Spool Recycle and Reuse programs. Since 2009, Presto has supported the reuse of 3,000,000 pounds of High Im-pact Polystyrene, diverting this material from landfi lls and reusing the spools in new shipments of Fresh-Lock Zippers.

To learn more contact [email protected] or visit www.prestoproducts.com. CMN

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MANTENO, Ill. — Zip-Pak will intro-duce a new product suited for milk and dairy beverages and also will feature its complete range of resealable solutions at Pack Expo, to be held in Chicago, Nov. 2-5.

Zip-Pak says consumer convenience and sensory experience are the drivers behind PresSURE-Lok, the new Zip-Pak innovation in development that will be on display this year.

PresSURE-Lok is an ideal solution for controlled dispensing of a variety of milk and dairy-based beverages, as well as milk-based condiments, spreads and toppings, Zip-Pak says.

PresSURE-Lok combines a fl exible pouch with a fl exible and self-contained fi tment, eliminating the need for a separate dispensing component. The user squeezes the fl exible pouch to open the seal, allowing liquid product to fl ow into the dispensing chamber. The package then automatically reseals itself for future use. This proprietary sealing mechanism is designed to allow the fl exible package to lie on its side, or upside down, without unintentional dispensing.

Currently available for trial and test market production, PresSURE-Lok and the package is expected to serve as a vi-able alternative to blow-molded bottles, the company says.

In addition to emerging technolo-gies, Zip-Pak will be showcasing its latest selection of resealable solutions: • Vector

A self-mating resealable closure, Vector represents a distinct and easy-to-use alternative to traditional zipper profi les, Zip-Pak says. The closure has a resealable matrix pattern, and Vec-tor also delivers a more vivid tactile response, assuring consumers of a tight

Zip-Pak to showcase new PresSURE-Lokseal upon opening and closing the fl ex-ible package, the company says. • Slider Select

The ergonomically-designed Slider Select is leak-resistant and delivers im-proved processing and manufacturing effi ciencies over a wide range of product applications, Zip-Pak says. Slider Select has a high inside-burst strength; a slider that glides smoothly across the zipper profi le; an ultra-compact slider system; and reduced mass of the zipper and the slider.• Sensus

Sensus is the fi rst in the Zip-Pak family of resealable closures called Sensory Feedback Fasteners. The prod-uct features a re-closure profi le that is designed to create a tactile bumping sensation and audible clicking noise when the zipper is opened or resealed.

Zip-Pak also will be featuring reseal-able packaging formats: • Zip360

The Zip360 resealable pouch creates a wider opening and is designed to close on itself with no end termination for full perimeter resealability. The Zip360 fl exible pouch also accepts full-panel graphics.• Pour & Lok

Pour & Lok is a resealable packaging solution that combines easy opening with pour spout functionality, Zip-Pak says. A press-to-close, foldable zipper is pre-applied to fi lm in the side gusset, creating a partial opening that forms the package’s resealable pour spout.• Zipbox

Zipbox is a hybrid packaging format co-developed by Zip-Pak and T.H.E.M. It is a resealing a carton that maintains prod-uct freshness after opening, Zip-Pak says.

For more information visit www.zippak.com. CMN

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GRAPEVINE, Texas — With a major reform of the federal dairy safety net now complete, the leadership of the National Milk Producers Federation (NMPF) pledged this week to step up efforts on other key issues, including the fi ght for meaningful immigration reform and opening more foreign markets to U.S. dairy products.

Speaking at the organization’s an-nual meeting here, Board Chairman Randy Mooney and President and CEO Jim Mulhern also stressed the need to address environmental issues and concerns over the treatment of animals on dairy farms.

The Mooney-Mulhern joint presenta-tion came less than two months after USDA formally launched the new dairy safety net, a margin insurance program known as the Margin Protection Pro-gram (MPP).

“The new Margin Protection Pro-gram is going to be more fl exible, more fair and more functional than the old MILC program,” says Mooney, a dairy farmer from Rogersville, Mo.

“I want, most of all, to remind farm-ers to take action and enroll their opera-tion in the Margin Protection Program,” says Mulhern, who took over as NMPF president and CEO 10 months ago. “Even if you only want the bare bones catastrophic coverage for next year, it will only cost you $100.”

Mooney and Mulhern say NMPF will continue working with USDA to smooth the implementation of MPP while also focusing on other key issues on its agenda in the months ahead.

On immigration, Mulhern says con-gressional inaction this year would not keep NMPF from pressing the fi ght for reform in 2015.

NMPF leaders to step up their efforts on immigration reform, trade, other issues

“Our industry and our members must continue to beat the drum in Washington, and — more importantly — in states and congressional districts across the nation, that immigration reform must be dealt with, and fi nally resolved, in the coming year,” he says.

Regardless of who controls Congress after next week’s elections, the two leaders say NMPF will continue push-ing for reform because it is crucial for dairy farmers.

On exports, Mooney and Mulhern say the U.S. dairy industry is intent on being a major player in world markets from here on out.

“World trade in dairy is today’s reality and tomorrow’s opportunity,” Mooney says.

Mulhern says dairy farmers have a lot riding on trade negotiations now un-derway involving both Europe and Asia.

“Japan is a huge potential oppor-tunity,” he says. “We could export a lot more dairy products … if the U.S. government can achieve a breakthrough in negotiations and bring back a trade agreement providing meaningful in-creased market access there.”

But both in Japan and Europe, Mul-hern says, entrenched domestic dairy interests don’t want more competition from the United States.

“The European defense strategy in-cludes an outrageous focus on bastard-izing the concept geographic indicators in an attempt to claw back, for their own protectionist use, the names of many common foods,” he says.

Both leaders also highlight the role of Cooperatives Working Together, an NMPF-managed program, in today’s favorable dairy export picture.

“The rise in exports in the past de-cade is due to a number of factors, but a big one is that we have, in our Coop-eratives Working Together program, a very effective tool to help seal the deal in markets where we are competing with products from other countries,” Mooney says.

This year alone, CWT, which is funded by farmers, has helped assist exports of 86 million pounds of cheese, 51 million pounds of butter and 37 mil-lion pounds of whole milk powder in 43 countries on six continents.

Turning to environmental issues, Mulhern says it is important for the dairy industry “to turn them from a liability to an opportunity.”

As examples of this, Mulhern and Mooney cite NMPF’s work with the federal government to encourage methane gas generation from dairy farm waste and also efforts to recover and market valuable nutrients from livestock manure.

Mulhern compares nutrient recovery to whey generation by cheese plants, which not long ago was considered an environmental problem.

Turn to LEADERS, page 23

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“Today,” he says, “whey has been transformed into something like white gold, a nutritious high-protein source of money to cheese plants, and a boost for farmers’ Class III price.

“We have a great deal more work ahead of us to turn this from a dream into a reality,” Mulhern says, “but thanks to the vision, commitment and initial spadework of some of our co-ops, I firmly believe this will be a long-term boon to our farmers and cooperatives by creating new revenue sources, reducing regulatory pres-sures and legal challenges by solving

LEADERSContinued from page 22

potential environmental problems before they occur, and enhancing consumer and public attitudes toward our industry.”

Finally, concerning animal care, Mulhern notes that conscientious animal care is not just morally and ethically right but also good business, since healthy cows produce more milk.

“But it is also clear in this age of social media and the internet that we’re past the point where we can ask people just to take our word” that we are providing proper care, he says.

Both leaders praise the NMPF board for voting the previous day to require dairy cooperatives participating in an industry animal care program to require all their farmer members to be

evaluated under the program’s guide-lines (see related article in this issue).

“It means that all of our farms will be held to the same high standards, with no exceptions,” Mooney says. “And it helps us demonstrate that farms, regardless of size, are run by families … who take pride in what they do, and are committed to running a successful business that centers on producing high-quality milk from healthy cows.”

Overall, while the dairy industry faces challenges, there are also tre-mendous opportunities.

“We have a world of opportu-nities awaiting us that, working together, we can take advantage of,” Mooney says. CMN

Fire causes damage at Empire Specialty Cheese facilityFAIRFIELD, N.J. — Empire Specialty Cheese sustained smoke and water damage after a fi re in the early morning hours of Oct. 24.

When offi cers and fi refi ghters ar-rived, they found water fl owing from the building and smoke.

The Fairfi eld Fire Department, as-sisted by the Caldwell, North Caldwell, West Caldwell and Pine Brook Fire De-partments responded and extinguished the fi re in about 45 minutes.

Preliminary investigation indicates the fi re was concentrated between a refrigeration unit and the ceiling, how-ever, the actual cause of the fi re is still under the investigation by the Fairfi eld Fire Prevention Bureau.

Extensive water and smoke dam-age occurred within Empire Specialty Cheese’s portion of the building. The building is also the home of Electronic Business Solutions. The Fairfi eld Health Department was contacted in regards to the damage sustained to the cheese product. No injuries were reported. CMN

IDFA wants Japan’s import program to be replaced in TPPWASHINGTON — In a letter to U.S. Trade Representative Michael Froman and Secretary of Agriculture Tom Vilsack, the International Dairy Foods Association (IDFA) this month called for the replace-ment of Japan’s current import admin-istration program in the Trans-Pacifi c Partnership (TPP), calling it a potential Achilles heel in the negotiations.

Japan’s Agriculture and Livestock Industries Corporation (ALIC) is the state-trading enterprise that administers the country’s manufacturing milk quotas and imports of dairy products under tariff rate quotas. IDFA believes that ALIC oper-ates in a trade-distorting and inconsistent manner that makes it diffi cult for U.S. dairy exporters to access the market.

“Suffi ce it to say that its administration of Japan’s import constraints on dairy products is the antithesis of free and open trade,” says Connie Tipton, president and CEO, IDFA. “The fi nancial benefi ts of the system fl ow entirely to the government, after which those fi nancial ‘gains’ are shared with Japanese dairy producers.”

IDFA sent the letter in advance of bilateral meetings and the TPP Ministe-rial held over the weekend in Sydney, Australia. IDFA urged the offi cials to seek to replace the current ALIC system with a tariff rate quota system as part of the bilateral negotiations with Japan.

IDFA says it supports signifi cant and real market access into Japan for all dairy products that would reach across all tariff lines and ulti-mately bring tariffs to zero within a reasonable transition period. CMN

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LIVINGSTON MANOR, N.Y. — On Tuesday, New York State Agriculture Commissioner Richard A. Ball warned consumers in Sullivan County, N.Y., and the surrounding area not to consume unpasteurized raw farm milk from the Richard Dirie Farm in Livingston Manor, N.Y., due to a possible Listeria monocytogenes contamination.

According to the New York State Department of Agriculture & Markets there are no illnesses known to be as-sociated with this product to date.

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was subsequently tested by the depart-ment’s food laboratory and discovered to be contaminated with Listeria monocytogenes.

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ATLANTA — Americold announced last week that it has opened a facility in Heyburn, Idaho. The 160,000-square-foot temperature-controlled building has capacity for more than 17,000 pal-lets — 10,000 steel-racked and 7,000 bulk-storage positions.

“Our customers have told us — and research has shown — that the Magic

Americold opens new temperature-controlled facility in Magic Valley region of IdahoValley region is poised for exponential growth potential in the dairy and agri-culture industries, and the demand for temperature-controlled, secure storage is rapidly increasing,” says Fred Boehler, president and COO, Americold. “We’re very pleased to open this facility to ac-commodate current needs and future demand. The facility’s close proximity

to the Union Pacifi c rail line and I-84 provides customers greater transporta-tion alternatives to suit their distribu-tion models.”

Americold says it will condition the facility to accommodate the local dairy and agricultural market. The fully-secured building, with 10 truck and seven rail dock doors, has the ability to maintain temperatures ranging from -5 F to 50 F.

The company says it will employ as many as 35 people from the local area at the new facility, which will offer cross-docking, labeling and ticketing solutions, product tempering, and ex-

port full-truck load and less-than-truck load consolidation.

“Americold’s Nampa facility in Boise is its primary dairy produce facility in the region — it offers freezer, cooler and ambient dry conditions for prod-ucts and is ideally suited to customers with cheese goods,” says Daniel Cooke, marketing director, Americold. “The Heyburn facility was opened as a freezer facility supporting local agriculture customers and to accommodate freezer peak volume increases from our Nampa and Burley, Idaho, locations.”

For more information visit www.americold.com. CMN

MEXICO CITY — Nestlé Mexico has announced plans to invest 700 million pesos (approximately $52 million) over the next six years to increase milk pro-duction in the country.

Under the commitments announced, Nestlé Mexico will invest 400 million pesos (approximately $30 million) to fi nance production and infrastructure.

Nestlé Mexico announces plans to invest over next 6 years to increase milk output

Another 300 million pesos (approxi-mately $22 million) will be invested in providing technical assistance in the milk and whey supply chains in Mexico.

Nestlé buys milk directly from produc-ers in Mexico. Nestlé Mexico is the coun-try’s third biggest milk buyer. The com-pany has been buying milk directly from dairy farmers in Mexico since 1935. CMN

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foods in age-appropriate portion sizes, including vegetables, fruits, whole grain-rich items, protein-rich entrees and lowfat and nonfat milk.

In addition to milk, dairy products used in meals include various cheeses as well as yogurt.

One of the “healthy eating plays” used at the school is Cafeteria Culture, which includes making the cafeteria brighter and providing nutritional info for students.

One of the Cafeteria Culture posters promotes Go, Slow, Whoa, with coordinating green (go), yellow (slow) and red (whoa) dots to show which foods to eat always, which to

FUELED UP — Students at James Bowie Elementary School, Dallas, participate in the Fuel Up To Play 60 Super Bowl Breakfast Challenge. The challenge requires students to create an oatmeal breakfast, and James Bowie students created a Strawberry Oatmeal Smoothie and hosted a taste test of oatmeal for other students.

Photo courtesy of James Bowie Elementary School

eat sometimes and which to eat only occasionally.

The posters also encourage stu-dents to “color your plate with fruits and veggies galore.” Daily offerings of lowfat or nonfat milk and 100 per-cent fruit or fruit/vegetable juice are included at meals.

“The healthy eating plays assist in giving our students a greater under-standing of how to prepare healthy snacks, how to read food labels and their importance,” Foster says.

Milk also is an integral part of the nutrition halo, particularly in the Breakfast in the Classroom program, which Foster notes also has been suc-cessful, with students drinking more milk in the morning.

“Milk consumption here has defi -nitely increased since Fuel Up To Play 60 was implemented,” she says.

“Our students at James Bowie understand that breakfast jump starts their day and provides nourishment that they need to focus and be atten-tive in class,” she adds. “The staff at Bowie has commented on the notice-able difference in students’ improved ability in class.”

James Bowie has been a FUTP60 “Touchdown School” for the past three years, and one of its students was se-lected as a 2011-2012 Texas National Student Ambassador, as well as one in 2013-2014 who was selected as Texas State Ambassador.

“To achieve the goal of our school being a healthier place, our student leaders are very involved and take charge in each event that is promoted at our school,” Foster says.

She notes one example is each year’s kickoff event, which is the fi rst event held to provide information about the program and motivate stu-dents to participate.

This year’s kickoff event was a healthy eating tailgate assembly,

Turn to STUDENTS, page 27

FUTP60Continued from page 17

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Foster says. Prior to the event, stu-dent leaders —which included six 4th-grade students and six 5th-grade students — made posters and hung them in visible areas of the school and encouraged students and staff to attend the kickoff assembly in the morning announcements.

The students also wore Dallas Cow-boys attire and hung Cowboys posters in the gym and decorated tables with Cowboys tablecloths and banners.

At the assembly, students discussed the objective of the program, the healthy eating and activity plays that were planned, and held a question and answer session.

“At the conclusion, we gave students healthy snacks along with FUTP60 key rings and pencils,” Foster says.

Parents also are informed of the program at parent conferences and PTA nights, where FUTP60 partici-pants provide fl yers of healthy meal and snack options, coordinated by student leaders.

“Our student leaders also meet weekly to plan monthly events at our school, which range from taste tests to Play 60 challenges,” Foster says.

In addition to program excitement within the school environment, James Bowie Elementary has been nationally recognized.

Last month, the Alliance for a Healthier Generation 2014 Leaders Summit honored 250 award-winning schools from across the country for exceeding federal nutrition standards and becoming a healthier place. Foster attended on behalf of James Bowie Elementary and met former President Bill Clinton, who presented the award.

James Bowie Elementary is the fi rst school in Texas to achieve the Gold National Healthy Schools Award.

“We are so excited to receive the National Healthy Schools Award,” Foster says. “The Alliance’s Healthy Schools program has helped us create a healthier and happier environment for our students, staff and our school community. We are proud of our great results.”

Foster also was selected as the 2013-2015 Texas Ambassador for the Alliance for a Healthier Generation. She also achieved National Silver Recognition in 2013-2014 and National Bronze Recognition in 2012-2013.

James Bowie Elementary also has achieved 2014 Let’s Move Active School Recognition, and was the winner of the 2013-2014 NFL Dallas Cowboys Play 60 Challenge six-week fi tness/health program.

When asked what has made the program so successful at James Bowie, Foster says it’s important to develop a good rapport with students, admin-istration and school staff.

“When a teacher develops a positive

relationship with the students, it helps the physical fi tness program become easier to achieve,” she says.

Healthy incentives also aid in par-ticipation, she says.

“I started a breakfast incentive to increase the consumption of break-fast at our school, and to inform our students of the importance of eating breakfast every morning. I created a breakfast log. Each morning as students went through the breakfast line, the cafeteria staff stamped their breakfast log,” Foster says. “At the end of four weeks, all students who received a stamp, which indicated they went to breakfast, received a smoothie celebration. This has been a great incentive for our students.”

Foster adds that being a role model and following healthy guidelines is essential to students understanding their importance.

“My students understand that health, wellness and physical activity promotes academic learning and is a preventive measure against disease,” she says. “Following health, wellness and physical activity guidelines also in-creases longevity of life and promotes a healthy lifestyle for years to come.”

Margaret Lopez, director of nutri-tion, training and quality assurance programs for ISD Food and Child Nutrition Services, notes James Bowie Elementary has been a stand-out school in the district for health and wellness.

“They’ve really set an example in our district and community and have been willing to step up and do extra things,” she says. “It’s wonderful to see in a community setting what you can do to bring about change.”

For more information on the p r o g r a m , v i s i t w w w. f u e l u p t oplay60.com. CMN

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NMPF to require FARM participants to enroll all dairies in supply chainGRAPEVINE, Texas — The board of directors of the National Milk Produc-ers Federation (NMPF) voted Monday to require that each dairy marketing organization participating in the organi-zation’s National Dairy FARM (Farmers Assuring Responsible Management) program must enroll all its farmer-suppliers to ensure full participation in the program.

The unanimous vote came as the board, meeting here during NMPF’s annual meeting, reviewed the struc-ture and participation levels of the FARM program. Now in its fi fth year, the FARM program features a set of on-farm practices demonstrating farm-ers’ commitment to responsible animal care. In addition to dairy cooperatives, the program is open to milk processors and individual farmers.

Cooperatives and processors han-dling 75 percent of the nation’s milk supply are implementing the FARM program, although not all farms involved in those organizations have reviewed and adopted the program’s practices. Under the new policy, cooperatives and processors must require that every farmer supplying them must enroll in the program.

“The FARM program has become the dairy industry animal care stan-dard because of its integrity, rigor and authenticity,” says Randy Mooney, board chairman, NMPF. “This decision means each farm in a participating cooperative will be held to the same high standards, with no exceptions. It demonstrates that the nation’s dairy farms, regardless of size, are commit-ted to high-quality animal care across the supply chain.”

This week, the NMPF board also reviewed new provisions in the FARM program that establish a clear process to investigate allegations of animal mistreatment on farms enrolled in the program. Any such farm will be subject to an independent review and may be temporarily suspended from the program if the allegations are substan-tiated. A corrective action plan will be developed to address any issues. Once any needed remedial actions are taken, the dairy operation can be reinstated in the FARM program.

Jim Mulhern, president and CEO of NMPF, says this new policy will fur-ther strengthen the consistency of the program, and help such farms improve their animal care practices.

“The goal of the FARM program is to assure a high level of quality animal care on our farms,” Mulhern adds. “We want the program to be inclusive and adaptive. And where we fi nd problems, we want to address and improve the situ-ation rather than fi nd ways to exclude in-dividual farms from the program.” CMN

KAUKAUNA, Wis. — Winona Foods, a national supplier of cheese, sauces and salsas based in Green Bay, Wis., this week announced the expansion of its new facility in Kaukauna, Wis.

The new facility began full op-eration in May 2014 and features a fully-functioning commercial kitchen, technology and equipment to offer customers performance-orientated products and support Winona Foods’ current manufacturing facilities, com-pany offi cials say.

“Our vision is to further the depth of products we offer customers and provide additional value to the customer,” says Dave Meyer, vice president, Winona Foods.

Winona Foods announces facility expansion in Kaukauna, Wis.“To gain value to our customers, we

need to increase our internal product offerings, increase our distribution systems and lower our costs of opera-tions,” adds Terry Steinmann, president, Winona Foods.

The commercial kitchen, which will be expanded as part of the project, gives Winona Foods the opportunity to test its performance-orientated products for the end user, company officials note. Winona Foods will have the capability of bringing executive chefs in to work with Winona Foods’ sales team, R&D and owners to test its products.

It has always been Winona Foods’

focus to expand and grow to meet its customers’ needs, the company says, noting Winona Foods understands its need to increase customer awareness of the value the company brings to its customers.

The Kaukauna facility will offer customers a better understanding of Winona Foods and its ability to service customers and work with them to in-crease the market segments they are targeting together, company offi cials add.

“We plan to continue to expand and offer our customers the qual-ity performance products items they desire,” Meyer says. CMN

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