Dairy Foods June 2011

TRENDS IN NATURAL, ORGANIC | FAGE USA | CULTURES & ENZYMES

June 2011

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June 2011 Vol. 112, No. 6

S P E C I A L F E AT U R E S

Show & Sell: Dairy Packaging Dairy processors expect an awful lot from packaging. It must protect the product, carry ingredient statements and nutritional information, fit on retailers’ shelves and inside consumers’ refrigerators, and be attractive and recyclable. p. 36

Trends in Natural, Organic Foods On our cover: Fat makes food taste good. A pat of butter on a muffin or on a stack of pancakes boosts the flavor of those treats. Butter has a short ingredient statement: sweet cream and salt (but the latter is optional). Butter can be considered a natural and an organic food. Read more about these categories on page 44. And don’t miss our other features about packaging (page 36), tradeshows (pages 50 and 52) and Greek yogurt maker Fage USA (page 55).

Dairy processors respond to shoppers’ interest in where and how foods are produced by developing natural and organic products. p. 44

Dairy Show Previews The International Dairy Foods Association moves its International Dairy Show to Atlanta in September. Anuga sets up shop in Cologne, Germany, in October. p. 50 and 52

Features News & Trends 10 Newsline Students learn dairy processing; IDFA supports trade pacts; Alpina opens U.S. plant

Products & Marketing 20 Dairy Market Trends

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Orange juice squeezes the competition

22

Departments 8 15 17 76 78 80 85 86

Ingredient Technology

New Product Review Dove, Magnum and other ice cream novelties

Editorial People Supplier News Equipment Showcase: Filtration Buyers Mart Classified Ads Index of Advertisers Inside Perspective

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Cultured Dairy

REPORTS

Acidulants, cultures and enzymes

55

Fage USA Dairy Industry

Wellness Watch

64

Behind The Scenes

Aging gracefully with dairy foods

66

Sustainable Packaging

Dairy & Nutrition

72

Global Insights

Dairy has the total nutrient package

74

Quality on the Line

More features at Dairyfoods.com Dairyfoods.com reaches beyond the pages of our monthly print content. For Web-exclusive content, great interactive features and recent articles from Dairy Foods, visit www.dairyfoods.com.

Ellen Feeney of WhiteWave Foods writes about the company’s sustainability practices. DAIRY FOODS Volume 112, Issue 6 (ISSN 0888-0050) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $178.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $216.00 USD (includes GST & postage); all other countries: $228.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2011, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices. POSTMASTER: Send address changes to: DAIRY FOODS, P.O. Box 2144, Skokie, IL 60076. Change of address: Send old address label along with new address to DAIRY FOODS, P.O. Box 2144, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Pitney Bowes, P.O. Box 25542, London, ON, N6C 6B2. For single copies or back issues: contact Ann Kalb at (248) 244-6499 or [email protected].

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June 2011 Vol. 112, No. 6 www.dairyfoods.com A Publication of BNP Media II, L.L.C. Editorial and sales offices 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60015 Phone: 847-405-4000 • Fax: 847-405-4100 Publisher Thomas S. Imbordino 773-755-8990; 248-502-2093 (fax) [email protected] Editorial Chief Editor Jim Carper 847-405-4009; [email protected] Executive Editor Marina Mayer 847-405-4008; [email protected] Product Development Editor Donna Berry Art & Production Art Director Lindsay Leusby Production Manager Lisa Webb [email protected] Sales Amy Vodraska 973-970-9000 [email protected] Wayne Wiggins Jr. 415-387-7784 [email protected] Catherine Wynn 847-405-4010 [email protected] Gabriele Fahlbusch 49-(0)202-271690-15 [email protected] Classifieds Suzanne Sarkesian 248-786-1692 [email protected] Marketing Marketing Manager Elizabeth Wright [email protected] Editorial Reprints Jill DeVries 248-244-1726; [email protected] BNP Custom Media Group Christopher Wilson 248-244-8264; [email protected] List Rental Postal: Senior Account Executive Kevin Collopy 800-223-2194 x.684; [email protected] Email: Senior Account Executive Michael Costantino 800-223-2194 x.748; [email protected] Audience Development Audience Development Manager Kourtney Genereaux Multimedia Specialist Katie Jabour Audience Audit Coordinator Carolyn M. Alexander For subscription information or service, please contact Customer Service at: Tel. (847) 763-9534 or Fax (847) 763-9538 or e-mail [email protected]

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Dairy Foods | June 2011

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From the Editor’s Desk

Dining on Dairy eing in the media, I consume a lot of media: newspapers, magazines, television, radio, websites and billboards. And being editor of this magazine, I’m particularly interested in the portrayal of food, especially dairy foods, in these media. This country really has a lot of hangups about what, how and when we eat. There is sensible advice to cut down on portions, reduce salt and sugar consumption, and don’t be distracted by food while driving. But some of television’s finest talking heads can beat news stories like a soufflé, whipping the public into a fear frenzy about food. Jaime Oliver made a splashy demonstration on his Food Revolution television show about the quantity of sugar added to chocolate milk that’s served to children in Los Angeles schools. He filled a school bus with sugar (sand, actually) and when it was full, he said even that quantity did not represent all the sugar. His point was that schools should not serve flavored milk to children because of the added sugar. I disagree with his position. (You can read my reasons in the October 2010 Dairy Foods, “Cafeteria Food Fight.”) I am waiting for another equally graphic demonstration in which Oliver fills a school bus with protein, calcium, vitamin D, riboflavin, phosphorus and other nutrients to demonstrate milk’s inherent healthfulness. Last month, The New York Times examined food marketers (including dairy processors) and their promotional claims related to the addition of functional ingredients. In “Foods With Benefits, or So They Say,” the Times asks, “Are all these products really healthy, or are some of them just hyped?” The newspaper acknowledges that “such claims are perfectly legal, provided that they are backed up by some credible science.” The food industry sees value in making these claims, and in the United States, they make claims until they are told by regulatory agencies to stop. Last December, the

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Dairy Foods | June 2011

Federal Trade Commission told Dannon to stop saying that its yogurt, dairy drinks and probiotic foods or drinks reduce the likelihood of getting a cold or the flu unless the Food and Drug Administration approves the claim. Dannon also agreed to stop saying its products can relieve temporary irregularity. It paid $21 million to resolve investigations by the state’s attorney general. Things are a little different in Europe where the European Food Safety Authority must sign off on applications submitted by food companies. Currently, an independent panel of experts has 2,700 claims to review, according to the Times. I was in flight on my way to visit a manufacturer of functional ingredients when I read “Snacks For A Fat Planet” about PepsiCo’s efforts to make healthier foods. Despite that provocative headline in the May 16th The New Yorker, it’s a fair look at the food giant’s strategies. CEO Indra Nooyi “wants to increase what she calls its ‘good for you’ products — snacks and drinks made of grains, fruit, nuts, vegetables and dairy” from $10 billion to $30 billion by 2020, according to the article. PepsiCo is out to “drinkify” snacks and “snackify” drinks. Tropolis, which is in test markets in the Midwest, is a fruit juice in squeezable form. PepsiCo will be selling a drinkable oatmeal beverage in Mexico and Brazil later this year. The beverage contains fruit juice, sugar and 8 grams of protein from skim milk. The June Cooking Light arrived in the mail, touting “25 Healthy Dishes for a Perfect Summer.” I was ready for plates of celery sticks, lemon juice-drenched salad greens and skinless chicken breasts. I was more than delighted to find dairy foods used as ingredients in 14 of the 25 recipes, including the first one — the chilled avocado soup with seared chipotle shrimp calls for ¾ cup of reduced-fat sour cream. Greek yogurt and buttermilk show up in salad dressings, and Greek yogurt appears again

Jim Carper

in a curried potato salad. Blue cheese is an ingredient in a mayonnaise spread on hamburgers; feta is found in salads. There’s a pizza with shredded fontina cheese, and yogurt in a curried chicken wrap. Even my good friend high-fat butter gets some love. For dessert, there’s 1% milk in a chocolate pudding pie and butter and reduced-fat ice cream in margarita ice cream sandwiches. Here at last was an adult conversation about eating. I think it is significant that a magazine that is all about promoting low-fat, low-calorie and low-sodium meals found a role for milk, cheese, ice cream, butter and cultured dairy foods. The magazine gives these foods a seat at the dining table without a scary warning or lecture about the dangers of consuming butter or ice cream. Elsewhere in that issue, Cooking Light offers a shrimp chowder with ⅓ cup heavy whipping cream, mashed potatoes with milk and sour cream, blackened catfish sandwiches with Greek yogurt, flank steak with Gorgonzola cheese and butter, shrimp korma with yogurt, and soufflés calling for butter, fat-free milk or buttermilk. Every recipe lists values for calories, fat, protein and other elements. There are no surprises. I don’t consider government dietary guidelines and research into food to be a nanny state intrusion. We need information to make informed choices. Americans have plenty of healthy options that embrace dairy foods. If we cook from scratch (allowing for some packaged foods) at home more often, reduce dining out, ditch some snacks and just walk every day, we’d be a whole lot healthier and a lot less scared about food. Rather than being whipped soufflé-like into a food-fear frenzy, we should sit down and enjoy a cheese soufflé with a side of milk and buttered toast. And ice cream for dessert.  Jim Carper is chief editor of Dairy Foods. Phone: 847-405-4009. Email: carperj@ dairyfoods.com.

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News & Trends

NEWSLINE... Food Science Lab Brings Kids off the Streets and Into an Ice Cream Processor t City Kidz Food Science Educational Lab, there’s more to ice cream than meets the scoop. Whether it’s learning the behind-the-scenes production process, understanding food science and technology or working to put a product on national stores’ shelves, the lab provides more than just a typical classroom experience. The ultimate goal is to recruit talented students who can actually comprehend the subject matter of food science and food technology, says Pastor Clinton Bush, co-founder of City Kidz Ice Cream Café, director of the City Kidz Food Science Educational Lab and president of the Springfield Area Merchants and Business Association, Jacksonville, Fla. Students are encouraged to understand how chemistry, biology and calculus are used and applied to food science, whether it’s through research, engineering, formulation, product development, production, nutrition, manufacturing, packaging, biotechnology or computer software. The City Kidz Food Science Educational Lab National Initiative was created because most students in middle school and high school do not realize that food science and food technology careers exist, says Bush. In fact, from 2005-2010, the U.S. Department of Agriculture, Washington, D.C., reported that there is a shortage of students pursuing careers in food science and food technology industries, he adds. In that mix, African-Americans, Latinos and Native Americans are seriously underrepresented in this industry and at the post-secondary educational level. In an effort to address this problem, the USDA is offering multi-cultural grants to encourage African-Americans, Latinos and Native Americans to consider pursuing an education and career in food science and food technology.

A

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Dairy Foods | June 2011

 Students conduct a sensory taste on national ice cream brands for flavor and texture. Recruitment The lab enforces an extensive strict recruiting process. Students must maintain a minimum 3.5 GPA, must be currently taking advanced placement (AP) or international baccalaureate (IP) honor courses and must complete all homework assignments. Additionally, students must write a 300-word or less essay explaining why they want to be in the program and must participate and complete all lab assignments. There are currently 21 students enrolled, with an average of 17 students per class. Sixty-five percent of the students attend Stanton College Preparatory School, also in Jacksonville, Fla. Classroom instruction and curriculum The City Kidz Food Science Educational Lab is run by college and university professors, as well as food industry professionals, such as ingredient and flavor suppliers, product development, food processing

equipment professionals, experts, researchers, co-packers, food manufacturers, national food brands, marketing, branding, media, and more. The classroom instruction is designed to give students a better understanding of what food science is and how food science plays a major role in every day life. Depending upon the agreed product to be formulated at the lab, commercialization of the City Kidz-branded product determines the course curriculum for that particular semester. The laboratory The lab is a collaboration of City Kidz Ice Cream Cafe LLC, Jacksonville, Fla., colleges, universities and food industry leaders and companies. This partnership enables students to apply AP and IB math and science in the marketplace by creating food products to be consumed through national chain grocery stores, supermarkets and club stores. Continued on page 12

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News & Trends

In addition, a portion of the profits from the products formulated in the lab and sold under the City Kidz brand are transferred to the City Kidz Educational Endowment Fund, which is a scholarship managed by Community Foundation, Jacksonville, Fla., to offset college costs for students. Putting product on the shelves One of the components of the City Kidz Food Science Lab is to identify ingredient, flavor, dairy plant, copacker, production and distribution partners for the City Kidz Viva Vanilla Premium ice cream recipe. By accomplishing this goal, it will position the lab as a national model and help enforce national recruitment efforts. From a marketing standpoint, Bush believes the students must accomplish their flavor objective. For example,

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Dairy Foods | June 2011

the Viva Vanilla flavor is not just another catchy name; the students chose four natural vanilla extracts to reach their target flavor goal for the premium vanilla ice cream. “However, I believe students may have unknowningly created other niche markets for our flavor Viva Vanilla breakfast syrups, Viva Vanilla cookies and other baked goods,” Bush says. On May 28, the lab hosted a city-wide sensory taste test of its Viva Vanilla Premium ice cream at the City Kidz Ice Cream Café. Food industry executives, supermarket general managers and vice presidents of private label brands, national food magazine writers, local and regional writers, food critics, chefs and media personalities were invited to be a part of the guest panel and provide feedback on the ice cream.

“This is an opportunity for the City of Jacksonville to rally behind students who have dedicated 12 Saturdays to create something special for our city,” Bush says. “It’s our goal to make sure every student in Duval and surrounding counties get a pint of Viva Vanilla Premium ice cream.” National endowment fund In order to create a national impact, City Kidz plans to move into other markets in spring 2012. The City Kidz Food Science Educational Lab will establish a food science educational lab and curriculum in Philadelphia, Pa., under the leadership of Bush’s brother, Anthony Miles, chief executive officer of City Kidz Ice Cream Café in the Northeast region market. Virginia and Washington, D.C., are also under consideration for spring 2012, and Chicago and Dallas for 2013. This year though, the goal is to create a national educational endowment fund for students nationally to attend college for food science. — Marina Mayer, Executive Editor

WA S H I N G TO N WATC H

News & Trends

IDFA Supports U.S. Plan to Resolve Trucking Dispute with Mexico, Progress on U.S.-Colombia Free Trade Agreement Outlining the need to regain full duty-free access to the U.S. dairy industry’s largest export market, the International Dairy Foods Association, Washington, D.C., strongly supports the proposed cross-border trucking agreement between the United States and Mexico developed by the U.S. Department of Transportation (DOT), also in Washington, D.C. The proposal addresses safety concerns and U.S. compliance with trade obligations to Mexico that will allow the two countries to fulfill their respective obligations under the North American Free Trade Agreement (NAFTA). Under the terms of the DOT proposal, Mexico and the United States have agreed that 50% of the retaliatory tariffs currently in place will be suspended when the agreement is signed. The re-

maining 50% will be suspended when the first Mexican carrier is authorized to operate under the pilot program. Meanwhile, President Barack Obama announced an agreement with Colombia on an action plan to resolve outstanding issues that will clear the way for the U.S.-Colombia Free Trade Agreement to gain official approval from Congress. The agreement was signed in 2006 under the Bush administration, but Congress has yet to vote on it. Until now, the Obama administration refused to push for its approval, citing outstanding issues involving Colombian labor rights. The value of U.S. dairy exports to Colombia last year was $6 million. The estimated benefit to the U.S. dairy industry over the first several years of an

implemented agreement with Colombia would be an additional $25 million in exports per year. Once implemented, the U.S.-Colombia agreement is expected to boost U.S. dairy exports through immediate open and unlimited access for most whey and lactose products, as well as duty-free access for sizable amounts of cheese and skim milk powder, among other dairy products. The United States will achieve additional dairy market access in Colombia as tariffs are ultimately phased out completely. The agreement will still need to be officially submitted to Congress and ratified for it to take effect. IDFA has strongly supported passage of this freetrade agreement, along with the pending agreements with Korea and Panama. Continued on page 14

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News & Trends

B R I E F LY … Dannon Receives Hall of Fame Award for Corporate Citizenship The Dannon Co. was a w a rd e d t h e 1 0 t h annual Business C o u n c i l o f We s t chester Hall of Fame Award for Corporate Citizenship. The award recognizes Dannon’s long-standing commitment to the Westchester community, to helping people lead a healthy lifestyle, as well as the company’s endeavors to promote nutrition education for children. For the past six years, Dannon has increasingly focused its community relations on supporting nutrition education for children. In 2006, Dannon established the Next Generation Nutrition Grants to help combat the childhood obesity epidemic in the United States and fund local not-forprofit organizations working to improve children’s eating habits. Since the program’s inception, more than $580,000 has benefited nearly 14,000 children and their families. Alpina Opens First U.S. Yogurt Plant Alpina, a leading dairy processor in Colombia and South America, will open its first specialty yogurt manufacturing plant in the

United States. The new 28,000-squarefoot facility will be constructed in the Genesee Valley Agri-Business Park in Batavia, N.Y., and will generate 50 new jobs. Lifeway Hosts Starfruit Café at Wrigley Field Lifeway Foods’ Starfruit Cafe will become a permanent fixture in the main concession area at Wrigley Field, home of the Chicago Cubs, offering an assortment of its creamy Lifeway Frozen Kefir. Located next to the main entrance at Wrigley Field, Starfruit Cafe offers both original and pomegranate flavors of its yogurt-like frozen smoothie that provides calcium, probiotics and protein. Numerous allergen and gluten-free toppings are also available. As part of its partnership, Lifeway will also hand out free Lifeway Kefir samples and offer post-game coupons to fans on “Lifeway Day” on July 17, and will sponsor the first pitch when Cubs play the Florida Marlins at 1:20 p.m.

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News & Trends

PEOPLE American Dairy Products Institute, Elmhurst, Ill. Diane Lewis received the 2011 Award of Merit at the ADPI annual conference in Chicago, April 24-17. Lewis is a former senior vice president with the U.S. Dairy Export Council. Prior to that, she worked for the U.S. Department of Agriculture.

D.D. Williamson, Louisville, Ky. Margaret Lawson, vice president of science and innovation, has been bestowed a fellow from the Institute of Food Science & Technology. Meanwhile, Jennifer

Brown has been named an application scientist, responsible for focusing on color solutions for each customer’s unique formulation challenges in bakery, snack and savory applications. Continued on page 16

California Cheese & Butter Association, Clayton, Calif. David Viviani, president and co-owner of Sonoma Cheese Factory, Sonoma, Calif., received the 2011 CCBA Hall of Fame/Lifetime Achievement award. He has been involved with the CCBA for more than 30 years, and served on the board of directors for the past 15 years. He also was the association president from 2007-2010. Sensient Colors LLC, St. Louis Michael Geraghty has been appointed general manager for U.S. food colors division, responsible for strategic planning, marketing, sales and day-to-day operations. Geraghty most recently was general manager and founder of Ready Solutions Inc., a Davidson, N.C., company that markets emergency preparedness products. David Michael & Co., Philadelphia Nancy Fogg-Johnson and John Stanton have joined the Strategic Alliance Advisory Board, responsible for assisting with the mission to strengthen current corporate partnerships and develop, cultivate and nurture new, mutually rewarding strategic alliances with food and beverage manufacturers throughout North America. Fogg-Johnson currently works as a principal at Technology and Business Ventures, Inc., and is a founder of Nutri+Food Business Consultants. A 30-year food industry veteran, Stanton is currently professor and chairman of the food marketing department at Saint Joseph’s University in Philadelphia.

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News & Trends

PEOPLE Takasgo Flavors, Rockleigh, N.J. Slavica Pesic-Klajn has been named senior beverage technologist. Previously, she worked at Signature Design Spirits, developing customized spirits. She also developed vitamin and energy drinks targeting the Asian market, and designed and assisted in the launch of more than 50 products that are currently offered in both U.S. and international markets. Michael Paul has

been appointed new senior marketing coordinator, responsible for assisting with public relations, media, advertising and sponsorships of special events and tradeshows. Shweta Kumari joins as flavor sensory analyst, responsible for conducting sensory descriptive, discriminative and consumer tests and performing statistical analysis and writing reports. She’s also involved in library testing.

Intelligrated, Cincinnati Chris Barber has been appointed vice president of Southern operations, distribution and fulfillment, responsible for overseeing sales, concepts, estimating, engineering and project implementation services for the company’s distribution, warehousing and fulfillment clients. Barber served five years as a senior sales engineer and sales manager for Intelligrated.

IN MEMORIUM Edward Phillips of Talenti Gelato, Dallas Edward Phillips, founder of Talenti Gelato, Dallas, passed away from multiple myeloma at his home in Minneapolis on April 29. The son of “Dear Abby” writer Pauline Phillips was known for his many entrepreneurial and philanthropist projects. Mr. Phillips started out in his grandfather’s business, Ed Phillips & Sons and was later named chief executive officer of its beverage, gift and glassware business. In 1995, he formed Millennium Import Co., and became

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Dairy Foods | June 2011

the sole U.S. licensee of two brands that it later positioned as luxury brands in the United States. In 2008, Mr. Phillips joined his Millennium partner and purchased a majority stake in Dallas-based Talenti Gelato, a maker of high-end gelato and sorbetti. He also served as chairman of the board of Children’s Hospitals and Clinics in Minneapolis, helped run two family foundations and served as a director for the Apollo Theater in Manhattan’s Harlem. He was also an advisor to the Worldwide Orphans Foundation, Maplewood, N.J.

SUPPLIER NEWS Palmer Wahl Instrumentation Group celebrates 175 years of manufacturing industrial instrumentation. Palmer Wahl has been a consistent innovator since the 18th century, developing the first thermometer made in America — the Foster Cup — in 1852, as well as the Foster Automatic Oil Tester, a closed cup design instrument known for being the first thermometer manufactured in the United States. During Vit afoods 20 11, May 10-12, Johnny Thylin, technical director for Fortitech Europe A p S , presented a technic al seminar on the formulation and fortification challenges of food and beverages aimed at men’s health concerns and the issues associated with developing a dynamic premix blend.

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DS M Nutritional Products increased the worldwide price of several products for use in animal and human nutrition applications. In particular, the price of all vitamin B2 and B6 forms will increase by 15%, while all vitamin E and A forms and Calpan will increase between 5-10%, both for new orders. C D F Corp. displayed Cheertainer’s flexible packaging solutions for Walmart and Sam’s Club at the Packaging Sustainable Value Network’s 6th Annual Sustainable Packaging Exposition, April 12-13. The Cheert ainer is a U N-certified, formfit bag-in-box, ranging in capacity from 3-25 liters, CDF Corp. that provides significant environmental benefits in logistics, storage and waste disposal. Lantech extended the warranty period for its Q Series semiautomatic and simple automation stretch wrappers from three years to five. The new warranty covers the Q -250, Q -300, Q-300XT, Q-400, Q-400XT and Q-300XT Plus models. Deacom provides interface and full functionality available on iPad 2. This means that software can connect to the iPad via remote desktop protocol, with simple, secure integration into business environments anytime and anywhere.

Continued on page 18

News & Trends

SUPPLIER NEWS Flavorchem Corp. received SQF 2000 Level 2 certification. Ta k a s a g o A m e r i c a s a p p o i n t e d a q u a l i t y s y s t e m s t e a m t o e n s u re completion of the Global Food Safety Initiative certification by

J u n e 2 0 1 2 . E a ch Ta k a s a g o re g i o n est ablished a regional quality control model, featuring a lead person and a support team. The mission is focused on the assurance that quali t y p ro c e s s e s a n d p ro c e d u re s a re firmly in place.

CLear Lam Clear L am Packaging earned the industry’s first US DA-certified, biobased product label as part of a new voluntary labeling program to help purchasers choose products made with bio-based commodities. Clear Lam was among the first companies to submit applications for the program, including five product lines in the packaging category.

RB Dwyer

No... really ... it makes you smile. Analyze cheese, dairy powders, butter and other dairy products quickly, accurately and with little or no clean-up. The DA 7200 NIR Dairy Analysis System: • Save money: fast, accurate results allow tightening of safety margins • 6 second analysis: Increase throughput & capabilities • Versatile: 1 instrument measures many product types for multiple parameters

Please visit us at www.perten.com for more information.

www.perten.com SPECIALISTS IN QUALITY CONTROL OF GRAIN, FLOUR, FOOD AND FEED

18

Dairy Foods | June 2011

The RB Dwyer Group helps Barn Dad Innovation Nutrition, a division of Angle Foods, launch Ultra Fiber DX with a shrink sleeve label printed on its infinitely variable cylinder offset web press. The print technology allows for a shrink sleeve label with gravure quality and zero cylinder costs and a 360-degree image area containing information and nutrition facts on the back of the label, while the front shows a distinctive graphic that includes a brilliant metallic green. Westfalia Technologies completed commissioning its automated storage and retrieval system (AS/RS) and Savanna.NET warehouse control system for Pepsi Beverages Co.’s Tampa, Fla., facility. The flexible, high-density AS/RS meets Pepsi’s need for maximum storage, high throughput, buffers for handling peak production from

SUPPLIER NEWS Westfalia

their bottling plant and aids in preparing various types of pallets to ship to customers. The plant handles the Tropicana, Lipton Iced Tea, Starbucks Frappuccino, Dole and SoBe brands, among others.

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Sixty percent of Sealed Air’s global manufacturing facilities attained “zero waste-to-landfill” for plastic raw material usage in 2010, as part of its SmartLife sustainability commitments. As a result, Sealed Air reuses its own products, recycles into other useful products and uses for energy recovery to produce a 72% improvement. Yamato Corp. and Key Technology’s Integrated Solutions Group teamed up to offer complete line solutions from processing through weighing. Line integrations include sorting, conveying, processing and weighing systems for the global food industry. Sensient Colors LLC recently achieved Safe Quality Food 2000 Level 3 certification, the highest within the SQF program, designating a comprehensive mastery of safety and quality management systems development. Sensient also routinely excels in third-party audits and has a superior record with the FDA and CFR on conformance. GEA Process Engineering received a $58 million project to build a whole milk powder plant for Fonterra in New Zealand. The project, known as the Darfield project, is due to be commissioned in August 2012, and will be similar in capacity to three plants previously built by GEA for Fonterra. D.D. Williamson named Pui Yeu (Rei) Phoon, a graduate student in food science at Purdue University, as winner of the annual Beverage Coloring Competition for Students. Phoon received a trip to the Institute of Food Technologists Annual Meeting, June 11-15 in New Orleans, where she will display her winning entry, a citrus-flavored beverage fortified with betacarotene, a bioactive lipid antioxidant that contributes vitamin A and coloring. MicroThermics, Inc. received the 2011 Food Technology Industrial Achievement Award from the Institute of Food Technologists, Chicago, for its laboratory-scale UHT/HTST direct-indirect process system with full automation. The use of the process simulator significantly reduces time-to-market, costs associated with developing and processing new products and results in advanced quality, safety and efficiency of food product production.

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New Products & Marketing

DAIRY MARKET TRENDS

Orange Juice Squeezes the Competition  Jim Carper Chief Editor

he healthy halo of orange juice became a tad smudged in the last year. While the beverage continues to dominate the refrigerated juices and drinks category, dollar sales dipped 1.2% and units were down 3.2% in the 52 weeks ending April 17, according to SymphonyIRI Group, a Chicagobased market research firm. For the period, the entire $4.4 billion refrigerated juices and drinks category increased 1.8% in dollar sales and 1.5% in units. Orange juice, at $2.5 billion, accounts for 57% of the sales in that category. Fruit drink was the second-largest segment of the category. Meanwhile, three other beverage categories shot up the charts, showing double-digit sales increases. They were: No. 5 juice and drink smoothies (21%), No. 3 lemonade (16%) and No. 10 vegetable juice/cocktail (13%), which totaled $41.3 million in sales. There’s a large drop-off after that. Fruit nectar, No. 11, claimed just $15.7 million in sales. Tropicana Pure Premium refrigerated orange juice from Tropicana Dole Beverages led the orange juice category with sales of $805.4 million (down 5.3%). No. 2 was Minute Maid’s Simply Orange ($456.8 million, up 15%) and No. 3 was private label, with sales of $451.3 million, down 3.7%.

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Fruit drinks and lemonades The fruit drink category rung up $685.2 million in sales and showed a 7.4% increase in units. Top brands in the category were Minute Maid Premium ($136.5 million), Tropicana Dole’s Trop 50 ($106.7 million) and two from Sunny Delight Beverage Co.— Sunny Delight, $93.9 million and Sunny D, $92.2 million. Minute Maid captured the top three spots in the lemonade category, with its Simply Lemonade leading with $154.6 million, followed by Minute Maid Premium ($38.2 million) and Simply Limeade Refrigerated Lemonade ($25.8 million). Dairy processor Turkey Hill claimed the fourth spot with sales of $23.4 million. Single-serve bottles In the single-serve bottled juice category, sales decreased 0.3% to $3.8 billion, while units increased 2.3%. There was no growth in average price per unit. The star of the category was bottled fruit drinks — sales rose 8.2% to $903.1 million and units increased the same percentage to 551 million. Tomato/vegetable juice/cocktails also fared well, with dollar sales up 3.3% and unit sales up nearly 3%. Other flavors of single-serve bottled juices were not so fortunate. Fruit juice blends dropped nearly 15% to $271 million and grape juice sales dropped nearly 13% to $230 million. Among fruit drinks in single-serve bottles, the Big 3 brands were Hawaiian Punch (Dr Pepper/Snapple Group) with sales of $157.2 million, up 6.6%; Tampico (Marbo) $88.6 million, 20

Dairy Foods | June 2011

We Drink Orange Juice. A Lot of It. Orange juice Fruit drink Lemonade Blended fruit juice Juice and drink smoothies Grapefruit juice Cider All other fruit juice Apple juice Vegetable juice/cocktail

$2,532 $685 $334 $297 $243 $78 $62 $51 $43 $41 52 weeks ended April 17, 2011 Source: SymphonyIRI, Chicago

Two-bits More for Private-label Orange Juice Brand

Price

Change

Tropicana Pure Premium

$3.43

$(0.04)

Simply Orange

$3.35

$(0.11)

Private Label

$2.63

$0.25

Florida’s Natural

$3.09

$0.01

Minute Maid Premium

$3.06

$(0.19) 52 weeks ended April 17, 2011 Source: SymphonyIRI, Chicago

down 9.4%; and V 8 Splash (Campbell Soup Co.) $77.3 million, up 15%. Ocean Spray Cranberries Inc. had two of the leading brands in the $683 million cranberry cocktail/juice category: No. 1 Ocean Spray Cranberry Cocktail/Juice drink ($335.7 million) and No. 3 Ocean Spray Light ($75.7 million). Private-label brands ($129.3 million) were No. 2. Single-serve bottled apple juice was a $548.3 million category, showing a 0.4% dip in sales but a nearly 2% increase in units. Private-label brands accounted for $206.2 million in sales, followed by Dr Pepper/Snapple Group’s Motts brand ($100.7 million). Up-and-coming flavors in the single-serve bottled juice category were aloe vera juice (sales up 30%, units up 61%), smoothies (22%, 34%) and pineapple juice (17.5%, 27%). Admittedly, the increases come from a small base. Of these three flavors, pineapple juice sales, at $15.7 million, were the greatest. Players in the aloe vera juice space include Fruit Of The Earth, Vera Products, Southern Fields Aloe, Faraon Foods, Jayone Foods and Warren Laboratories. Aloe vera could be the flavor and ingredient to watch, as Americans continue to show interest in their health and wellness. 

Bringing

natural flavors into focus.

Robertet is a closely-held multinational company whose vision is long-term and whose technologies are focused on the flavors and aromas that nature always intended. For all of your flavor needs, call Robertet at 732-981-8300, or send an email to [email protected].

TECHNOLOGY • CREATIVITY • INNOVATION

New Products & Marketing

NEW PRODUCT REVIEW Atkins Nutritionals Inc., Denver, introduces the first and so far the only ready-to-drink, low-carb breakfast shake that features a resealable, twist-off cap, making it easy to open, close and carry while in transit. Each shake contains 10 grams protein (from a dairy protein blend consisting of milk protein concentrate, calcium caseinate and whey pro-tein concentrate), 3 grams (or less) net carbs and 0 grams sugar. Sweetness comes from a combination of acesulfame potassium and sucralose. “Fifty-four percent of consumers say they don’t have enough time to eat break-

fast, they want easy, grab-and-go choices that are still low in sugar and simple carbs,” says Atkins CEO Monty Sharma. “We saw this as an opportunity to offer an interesting variety of breakfast options.” In addition to the shakes, the new Day Break line includes individually wrapped soft-baked w breakfast squares. The new Day Break products are available wherever Atkins products are sold nationwide. Shake varieties are: Creamy Chocolate, Strawberry Banana and Wild Berry. They come four to a pack and have a suggested retail price of $6.99.

San Francisco-based Double Rainbow Gourmet Ice Creams Inc., expands its super-premium ice cream line with organic options. Four varieties — Chocolate, Coffee, French Vanilla and Mint Chip — are part of the initial roll out. Sold in quarts with nationwide distribution, halfcup servings range from 220 to 250 calories and 13 to 15 grams fat. New Orgain Healthy Kids, from Orgain, Irvine, Calif., is a children’s beverage based on the company’s proprietary organic protein blend that consists of whey protein concentrate and milk protein concentrate. The added bonus with these beverages is that they also contain 10 different organic fruits (acai, apple, banana, blueberry and raspberry) and vegetables (beet, carrot, kale, spinach and tomato), yet come in two traditional flavored-milk varieties: chocolate and vanilla. Each

NOTEWORTHY I NTROD UCTION S Ju in time for iced tea seaJust s son, Rooibee Red Tea, Tea Louisville, Ky., is making its namesake product available in handy four packs of 12-ounce bottles. Also known as red tea, bush

22

Dairy Foods | June 2011

tea and redbush tea, this tea variety is known for its cool, sweet, refreshing flavor and concentrated antioxidants. Frontera Foods, Foods Chicago, introduces Salpica Ched-

dar Nacho Sauce with Roasted Jalapeños. This shelf-stable 8-ounce pouch of cheese sauce is ready to pour over chips after 30 seconds in the microwave.

New Products & Marketing

I N T E R N AT I O N A L

8.25-fluid-ounce shelf-stable shake contains 200 calories, and delivers 8 grams protein, 2 grams fiber and 25 vitamins and minerals. Established in 1945 by two Swiss entrepreneurs, Alpina is a leading dairy-producing company in South America with global headquarters in Colombia. In the United States, the company has offices in Miami and operates as Alpina Foods LLC. For almost 10 years, the company has been importing products such as Hispanicstyle yogurt in drinkable and cup form, Hispanic cheeses, baby food and dulce de leche. Today, only the latter two are imported, with all other products produced domestically since 2010. In efforts to grow its consumer base beyond the U.S. Hispanic population, in February the company rolled out Alpina Restart, a line of Americanized allnatural, nonfat yogurt that comes in four flavors: blueberry, peach, strawberry and vanilla. Each 6-ounce cup contains 170 calories and is a good source of protein, fiber and calcium. The chef-created, fruit-based marmalade contains no refined sugars, while the yogurt includes probiotic cultures and the prebiotic inulin. Each cup also contains a pack of low-fat mix-in granola. In April, the company announced plans to build its first U. S. manufacturing plant in Batavia, N.Y., which will initially be dedicated to yogurt production. This site was chosen because of its proximity to a supply of milk from local farmers, as well as the skills of local workers, according to the company.

Making parfaits just got easier for foodservice operators thanks to the Upstate Farms Lowfat Blended All Natural Vanilla Yogurt Pump Kit from Upstate Niagara Cooperative Inc., Buffalo N.Y. Sold in 5-pound tubs, the package features the coop’s proprietary dispensing system. The operator simply pumps down and the yogurt dispenses for easy layering with fruits and granola. This new format allows more consumers to enjoy this Gold Medal yogurt. Last year, soon after the yogurt was introduced, it received a perfect 100 by a panel of expert judges at the World Dairy Expo Championship Dairy Product Contest.

Subscribe to Dairy Product Innovations (www.dairyfoods.com/dpi), an e-newsletter focused on new dairy products and new products and services from dairy industry suppliers. Subscribers receive Dairy Product Innovations monthly with the occasional special installation or themed issue focusing on specific niches such as artisan cheese or organic and natural foods. To subscribe, visit www.dairyfoods.com.

Al Although vegetables have yet to make their way into mainstream U.S. ice cream th products, they have made an appearance pr in Vietnam. Kinh Do introduces Green B e a n I c e C re a m , w which is not made with the traditional Western green bean, but rather the mung bean — a legume best known in the West for its bean sprouts. I t w o u l d b e h a rd t o find an American who hasn’t heard of cottage cheese, but it would be even harder to find one who associates this cultured dairy product with the frozen dessert category. However in Hungary, cottage cheese is used as the base for FrieslandCampina’s new limited-edition Sour Cherry & Poppy Seeds Cheese Bar. Dark cocoa powder, sour cherry purée and poppy seeds provide more traditional dessert flavors. Americans are far more likely to associate hemp with counterculture than nutrition, but that’s not the case in other parts of the world. Across Europe, hemp seeds are widely used as nutrient-rich additions to yogurt, cereal, baked goods and other foods. In Poland, O l m a i n t ro d u c e s Florian Active Prob i o t i c Yo g u r t w i t h Apricot and Hemp Seeds. S In the United States, S other seeds, especially es flax, are often te used in the same manner. ma Could hemp seeds se be the next flax seeds, se especially for open-minded foodies?

Contributed by Krista Faron, director of innovation and insights, Mintel Research Consultancy, Global New Products Database (GNPD). For more information call 312932-0400 or visit www.gnpd.com. Continued on page 24 www.dairyfoods.com

23

New Products & Marketing

NEW PRODUCT REVIEW: FOCUS ON NOVELTIES The inevitable finally happened: Greek yogurt got frozen. The Apollo Food Group LLC, Boston, a company formed by three childhood friends, a trio of competitive, spirited entrepreneurs, is the marketer of Yasso Frozen Greek Yogurt. (Yassou means hello in Greek.) From the beginning, Amanda Klane, Drew Harrington and Scott Palmer prioritized the importance of creating a product of the highest quality with all-natural ingredients that offers consumers something both nutritious and delicious. Their drive and passion, combined with Klane’s knowledge of the food industry and Harrington and Palmer’s experience in product development, allowed them to t be the first to market with a line of frozen Greek yogurt stick l novelties. n Based on a number of dairy ingredients, including Greek yogurt with live d and active cultures, the bars come in three flavors: blueberry, raspberry and strawberry. Each 75 gram novelty contains 70 calories, 6 grams of high-quality protein and no fat. The product debuted in March and is readily available in most mainstream supermarkets and club stores throughout the Northeast, as well as Midwest Costco Wholesale stores and select supermarket chains. At this rate, the product will likely hit the West Coast before the year ends. The adult frozen novelty line — Magnum — is making its way to the U.S. marketplace after celebrating success elsewhere in the world for the past 20-plus years. Magnum was one of the first handheld ice creams targeted as a premium adult offering and today is one of the world’s leading ice cream brands, selling one billion units annually worldwide. “As one of the most popular ice creams in the world, we’re thrilled to see the overwhelmingly positive reception Magnum is already receiving in the U.S.,” says Brian Manning, vice president of brand building in the ice cream division at Unilever North America, Englewood Cliffs, N.J., the maker of Magnum. The bars come in six varieties, all of which include a thick coating of Belgian chocolate. The bars are wrapped in the brand’s signature golden foil packaging, and retail in 3-count multipacks with a suggested retail price of $3.99 or individually for a suggested retail price of $2.59. 24

Dairy Foods | June 2011

Dove, also an ice cream bar brand targeted to adults, continues to welcome new flavor innovations year after year. From Mars Chocolate North America, Hackettstown, N.J., Dovebar Peanut Butter Swirl Ice Cream with Milk Chocolate is the most recent addition. The new product starts with premium ice cream and peanut butter swirl wrapped with Dove chocolate and roasted peanuts. Blue Bell Ice Cream, Brenham, Texas, adds lime and peach varieties to its all-natural fruit bar line, which also includes strawberry. All three bars are high in vitamin C and d made d with real fruit. “The Strawberry Fruit Bar was an instant hit with consumers,” says Carl Breed, director of marketing. “We worked overtime just to meet the demand. We are very excited to now offer Lime Bars and Peach Bars.” Also look for Butter Crunch Bars, a new addition to the “favorites on a stick” program. The bars are vanilla-flavored ice cream with a milk chocolate-flavored coating, both with chunks of crunchy chocolate peanut butter candy. “Butter Crunch Ice Cream quickly became a favorite halfgallon flavor so it was only natural to offer it as a favorite on a stick,” Breed adds. “The coating is what really makes this bar outstanding. Instead of a simple chocolate coating, we kicked it up a notch and added the crunchy chocolate peanut butter candy pieces.” Le Mars, Iowa-based Wells Enterprises Inc., introduces a new frozen novelty line sporting the sub-brand: Naturally. The company describes this line of bars (strawberry or vanilla bean ice cream coated in chocolate) and sandwiches (chocolate or vanilla bean ice cream between two chocolate wafers) as the perfect balance of taste and nutrition. With a short list of 100% natural ingredients, the novelties also have fewer calories and fat than standard novelties. 

Ingredient Technology Photo courtesy of Comax

Acidulants, Cultures and Enzymes:

 Donna Berry Product Development Editor

hough considered minor ingredients, with usage levels sometimes less than a percent depending on ingredient and application, acidulants, cultures and enzymes are the lifeblood of cheese, yogurt and many other dairy foods. Without these ingredients, these products would not exist. Suppliers recognize the critical role that these functional ingredients play, and continually make efforts to improve their performance and offer opportunities to innovate. One supplier recently introduced a specialized sour cream culture range that allows for the production of products with varying regional taste profiles. The range helps manufacturers create products aligned with local preferences, while delivering guaranteed quality and consistency for efficient production. For example, one culture system produces the fresh lactic taste of German sour cream, while another develops the buttery, aromatic profile associated with French varieties. To help producers capitalize on the demand for American-style, reduced-fat sour creams, there is a culture system that enhances texture in products containing less than 15% fat. In regions with fluctuating milk quality, there is a culture system that enhances texture and appearance for better end-product consistency. The sour cream cultures also reduce the need for stabilizers in natural and organic options, while maintaining texture and viscosity. This supplier also offers a range of cultures for yogurt production, which allows a yogurt manufacturer to develop a variety of

T

26

Dairy Foods | June 2011

tastes and textures to satisfy increasingly diverse consumer taste preferences.  For example, one culture in the range produces a highly acidic, authentic yogurt flavor associated with traditional full-fat Mediterranean-style yogurts, while another allows for reduced post-acidification for a more traditional, milder flavor profile. Still another culture creates high viscosity, which results in a smooth, creamy, thick body for drinking and stirred yogurts. There is even a versatile culture system for manufacturers who want to create some variation but must limit the number of live and active cultures that enter the production facility. These culture systems contain variable strains, with some including probiotics. Another supplier recently enlarged its range of drinking yogurt cultures to better cater to local market flavor and texture profiles. According to the supplier, what drinking yogurts have in common around the world is that they can be a quick, easy and convenient product to consume, a healthy snack and even a meal replacement, but their tastes and textures vary considerably. From salty to sweet, and thick to thin, the drinkable format of yogurt provides one of the greatest opportunities to innovate within the dairy industry. This same supplier offers a line of protective cultures that have been selected and developed for their ability to control the growth of yeast and mold in cultured dairy products, allowing for a natural alternative to chemical preservatives. The strains function by two fundamental mechanisms. First, they form fermentation end Continued on page 28

DELVO®FRESH

Fresh culture solutions for local markets

A different story with every spoonful. Cater for local needs with DELVO®FRESH, DSM’s new umbrella brand of culture solutions for non-yogurt fermented milk products. With DELVO®FRESH, you can reproduce traditional, local and ethnic recipes while enjoying consistent performance. Tailor-made regional concepts make it easy to adapt taste and texture to suit local preferences. Our first launch, the DELVO®FRESH Sour Cream culture range, enables industrial production of local sour cream varieties. Now, you can appeal to regional taste buds by creating any flavor profile and improving texture in products with different fat levels. From rich and buttery to fresh and lactic, any flavor is possible. The range also offers the possibility to accelerate fermentation and enhance naturalness. Tell a different story with every spoonful. Contact DSM’s dairy specialists to find your perfect DELVO®FRESH blend. [email protected] | www.dsm.com | www.delvofresh.com

Ingredient Technology

Acidulants Help Control pH Acidulants serve a number of functions in dairy products. They provide flavor, prevent microbial growth and reduce processing time. They do this by quickly dropping the pH of the milk system. But once pH is reduced, there is no going back, so it is important to identify the best acidulant, usage level and dosing or metering method for the desired end product. Lactic acid is the most frequently used acidulant in dairy products, since it is an inherent component of milk. Further, traditional cultures used in dairy foods produce lactic

acid, thus the flavor contributed by lactic acid complements the milk base. Applications include buttermilk, dairy drinks, and cottage, mozzarella, feta and ricotta cheeses. Lactic acid is also the acidulant of choice in making sour cream, as it has a smooth acid taste that complements the sour cream flavor without the overpowering tartness of other acids. However, other acids are useful in different dairy applications. For example, phosphoric, citric and hydrochloric acids all have application in direct-set cottage cheese. Citric acid is also used as an acidifying

products such as organic acids and other inhibitory compounds. Second, they compete with yeast and mold for available nutrients and oxygen… and they win. Enzyme addition On the enzyme side of the business, one supplier says that sales of lactase, for use in the production of lactose-free dairy foods, continue to grow as a result of more consumers claiming to be lactose intolerant and their continued desire to consume dairy foods. Lactase breaks down lactose to a mixture consisting primarily of glucose and galactose, which can be safely digested by virtually everyone, even lactose-intolerant individuals. In addition to eliminating lactose, the resulting milk product has a naturally sweeter taste. In fact, lactase has been used traditionally in the manufacturing of ice cream. As glucose and galactose are sweeter than lactose, it enhances the taste, while also helping to ensure a smoother texture. This is because lactose usually crystallizes at low temperatures, causing sandiness in ice cream, but its constituent products, glucose and galactose, remain dissolved. Lactase enzymes come in a variety of different product strengths, offering process flexibility. The enzyme is robust and capable of working at the pH ranges found in most milk and milkbased products such as regular fresh milk, ultra-high temperature (UHT) milk, ice cream, lassies and dulce de leche. High-purity lactase enzymes reduce the likelihood of the milk product developing off flavors. This is of particular use in the production of UHT milk, an ever-growing industry. UHT milk is popular throughout Europe, particularly in countries with centralized dairy operations consisting of a few large units. In these situations, the milk often needs to be transported over long distances, and UHT is favored over standard pasteurized milk as it saves on distribution costs and eliminates the difficulties associated with refrigerated transportation. Enzymes are also critical ingredients in cheese production, with some enzymes assisting with coagulation while others contribute flavor. And a new enzyme system composed of hexose oxidase can prevent unwanted cheese browning on pizza, which results when the combination of proteins, reducing sugars and acids interact in a Maillard reaction. The enzyme counteracts this process by reacting with the residual sugars (lactose, glucose and galactose) in cheese to produce non-reducing acids. In addition to oxidiz28

Dairy Foods | June 2011

agent and flavor modifier in cultured milk, butter and some natural cheeses. Glucono-delta-lactone (GDL) is a slowrelease acidulant that has minimal effect on organoleptic properties. In dairy applications, GDL acts as a controlled coagulator without adding undesirable sourness. It is often used in the manufacture of direct-set cottage cheese, as well as for pre-acidifying milk for cheesemaking. GDL use results in consistent end-product quality, higher yields, faster coagulation, no post-acidification and longer shelf-life. 

 Browning of mozzarella and other pizza cheeses can be controlled with the addition of specialty enzymes.

Photo courtesy of Pizza Hut

ing these sugars, the enzyme has also been shown to reduce mold growth in packaged cheese by acting as an oxygen scavenger. Transglutaminase enzyme systems are also available for dairy applications. Transglutaminase has the ability to crosslink the amino acids glutamine and lysine, thereby forming covalent bonds both externally — between proteins containing these amino acids — as well as internally — within the same protein. It is this crosslinking activity that can modify the texture of dairy products. For example, in yogurt, a patented transglutaminase preparation can improve the texture in reduced non-fat solids systems. It can also improve viscosity and perceived creaminess, and during shelf life, reduce syneresis. In natural cheese manufacturing, transglutaminase has the potential to increase yield by capturing more protein from whey. And because of its ability to modify texture and bind amino acids, transglutaminase allows for the development of novel process cheese products, with the potential for products with enhanced melt-restriction characteristics. Dairy foods formulators should consider acidulants, cultures and enzymes as tools to help them develop high-quality, consistent products with a sensible shelf life. They are a catalyst for innovation. 



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World Dairy Expo Championship Dairy Product Contest The Only All-Dairy Product Judging Contest in North America

What Is This Contest: XThe World Dairy Expo Championship Dairy Product

Contest is completely unique and the only one of its kind in North America, since no other national contest includes all dairy products. XIt’s the fastest growing contest in the history of all

dairy product contests. Last year, in the contest’s 8th year, there were almost 700 entries from dairy processors throughout North America. With an annual growth rate of more than 25%, this year’s contest will be even bigger! XIt’s the only all-encompassing contest which offers

judging classes for a wide variety of cheese, butter, ice cream and Grade A dairy products.

Why Enter This Contest: XWinning companies parlay their success into tre-

mendous marketing opportunities and enhanced sales. These companies are afforded unprecedented opportunities to promote and market their products as the “best of the best” in North America. XEven non-winning companies receive great benefits.

With each entry being evaluated by professional, certified dairy product judges, companies entering products receive the judge’s evaluation sheets after the contest and are able to see how their products were rated. This enables companies to modify their product formulas for improved taste, texture, etc. Contest Sponsored by the Wisconsin Dairy Products Association (WDPA)

2010 CONTEST WINNERS Grand Champion Cheese & Butter SarVecchio Parmesan, Sartori Foods

Grand Champion Grade A Products & Ice Cream Regular Chocolate Ice Cream, Gifford’s Dairy

Cheddar, Aged Cheddar, Flavored Pasteurized Process

Land O’Lakes

Sharp Cheddar, Mozzarella, Pasteurized Process

DFA

Colby Longhorn

Guggisberg-Deutsch Kase Haus

Baby Swiss Wheel

Chalet Cheese/Deppeler Factory

Muenster

Mill Creek Cheese

Fresh Mozzarella, Provolone, Mascarpone

Sorrento Lactalis

String Cheese, Pepper Flavored String Cheese

Burnett Dairy

Blue Cheese, Neufchatel, Whey

Swiss Valley Farms

Horseradish Cold Pack

Pine River PrePack

Gouda

Babcock Hall Dairy Plant

Queso Fresco Cremoso

Marquez Brothers

Capriko

Nordic Creamery

Cranberry with Cinnamon Goat Cheese

Finica Food

Triple Cream Brie

Old Europe Cheese

Salted Butter, Unsalted Butter

O-AT-KA Milk Products

Open Butter

Keller’s Creamery

Strawberry & Blueberry Yogurt

Morningstar Foods

Lowfat Vanilla Yogurt

Upstate Niagara

Drinkable Yogurt

Don Francisco Cheese

Vanilla Ice Cream

Sassy Cow Creamery

French Vanilla & Dark Chocolate Ice Cream

Stewarts

Philly Vanilla Ice Cream, No Fat Cottage Cheese, White Milk, Sour Cream

Purity Dairies

Raspberry Sherbet, Heath Butterfinger Frozen Yogurt, Cottage Cheese with Chives, Light Sour Cream

Kemps

Karen’s Crazy Cake Ice Cream

Kelley Country Creamery

Cottage Cheese

Old Home Foods

Lowfat Cottage Cheese

Dean Foods

Whole Chocolate Milk

Country Delite Farms

Lowfat Chocolate Milk

Prairie Farms Dairy

Cultured Buttermilk

Brookshire Grocery Company

Root Beer Milk

Shatto Milk Company

Green Chili Dip, Heavy Whipping Cream

Cass Clay Creamery

Temp Tee Cream Cheese, Salmon Cream Cheese

Kraft Foods

Whey Permeate, WPC-80%, Whey Protein Isolates

Bongards Creameries

WPC-34%

AMPI

Fitness Edge– Tropical Orange

Galloway Company

Maggie Mia’s Ice Cream Pizza

Maggie Moo’s Ice Cream

How to Enter the Contest Entering the World Dairy Expo Championship Dairy Product Contest is easy…

1: Mail your forms and fees Fill out the official entry form for the World Dairy Expo Championship Dairy Product Contest. This form can be found on page 13. Fill out a separate entry form (the entry forms may be photocopied) for each submitted entry. Each product entry must be accompanied by a $50 entry fee. If a company submits more than one entry, the total number of entries must be multiplied by $50 to determine the total entry payment (i.e. if four entries are submitted, there will be a total entry fee of $200). All checks should be made payable to Wisconsin Dairy Products Association. Special Bonus: For every 5 paid entries, you receive a 6th entry for free. For 10 paid entries, you receive your 11th and 12th entries for free. For 15 paid entries, you are entitled to three additional free entries. Entry forms must be mailed in prior to the shipment of contest entries. All entry forms and entry fees must be received by August 1, 2011. Submit entry forms and fees to:

Wisconsin Dairy Products Assn. 8383 Greenway Blvd. Middleton, WI 53562 Phone 608-836-3336 Fax 608-836-3334

2: Ship Your Entries Each entry should be shipped in a separate box. All boxes must be securely sealed and shipped in a sanitary method. Please do not use shipping peanuts or wet ice. A separate shipping tag must be used for each box. The contest shipping tags (extra tags can be made by photocopying these tags) can be found in the back of this booklet. Fill out one tag and place it inside the shipping box. The other tag should be securely sealed on the outside of the box. Overnight shipping is recommended! All entries must be shipped PREPAID. C.O.D. shipments will not be accepted. All entries must arrive between August 8-11.

Federal Express ships packages with dry ice CHEESE—BUTTER—YOGURT— COTTAGE CHEESE—FLUID MILK—DAIRY BASED DIPS—WHIPPING CREAM—SOUR CREAM— Entries ship to: High Track LLC dba MRS Attn: Jim Zantow 4704 Terminal Dr. McFarland, WI 53558 608/838-5550

ICE CREAM—SHERBET— WHEY PRODUCTS—NONFAT DRY MILK—INNOVATIVE TECHNOLOGIES Entries ship to: UW Babcock Hall Attn: Bob Bradley 1605 Linden Dr. Madison, WI 53706

608/263-2007

High Track is a new state-of-the-art public refrigerated warehouse

Important Contest Dates August 1, 2011

Contest entry forms and fees are due

August 8-11, 2011

All contest entries (except ice cream, sherbet, whey products, nonfat dry milk and innovative technologies) must be shipped to the High Track Warehouse. Ice cream, sherbet, whey products, nonfat dry milk and innovative technologies entries must be shipped to Babcock Hall.

August 16, 2011

Judging Day for ice cream, sherbet, whey products, nonfat dry milk and creative innovative technologies

August 17, 2011

Judging Day for cheese & butter

August 18, 2011

Judging Day for yogurt, cottage cheese, fluid milk, dairy based dips, whipping cream, and pudding

October 4, 2011

World Dairy Expo Championship Dairy

Product Auction

How to Select Samples for Contest Submissions y Select your submission(s) by using an in-house team

with sensitive tastes to evaluate each product. y Examine the product(s) for blemishes, extraneous

debris, rough surface, loose wrapper, skewed wrapper, soiled container, etc. y Pick the freshest products possible, i.e. butter directly

after packaging, cottage cheese and milk immediately after filling, cheeses- plug an adjacent block from the same position in a 640# or from the same lot of 40#. y Ship properly depending on product. y Championship products and winners deliver big

rewards– ask your fellow submitters who have been there!

General Contest Entry Rules for ALL Product Categories Specific rules for each product category are listed on subsequent pages

Entry Rules „ All contest entries will be submitted by a company/manufacturer, not by individuals.

„ There are no restrictions on the number of entries a company/manufacturer may submit, i.e. a company may wish to submit three entries for cheese class #101, two entries for cheese class #107, three entries for butter class #201, two entries for yogurt class #312, one entry for cottage cheese class #316, etc.

„ A company/manufacturer with multiple plant locations may ship as many entries as they wish from each separate plant location.

„ Contest entries can be submitted by any cheese, butter, yogurt, ice cream, sour cream, whey, cottage cheese, fluid milk, buttermilk, sherbet, dairy based dips and whipping cream manufacturing plant in the United States and Canada.

„ A separate entry form and entry fee for each submitted sample must be received by Wisconsin Dairy Products Association no later than August 1, 2011.

„ Samples must be received by August 11, 2011 or it cannot be guaranteed they will be judged.

„ It is strongly encouraged to put all Grade A product entries into generic containers to discourage brand name bias.

Contest Rules XAll products entered must conform to their respective standards of identity. XThe final judging results listing the top 3 winners for each class will be

posted on the Wisconsin Dairy Products Assns’ website—www.wdpa.netafter the judging is completed.

XFor all contest categories, the contest’s head judge reserves the right to

move product that appears to be misclassified into the appropriate product class.

XAll product entries will become the property of Wisconsin Dairy Products

Association and will be used for educational, promotional, charitable and miscellaneous purposes.

XA new modified scoring system for Grade A and ice cream products will be utilized.

Cheese Classes Class 101

Cheddar (aged 30 to 179 days. Made between 2/26/11 and 7/26/11)

Class 102

Sharp Cheddar (aged 180 to 730 days.

Made between 8/26/09

and 2/26/11)

Class 103

Aged Cheddar (aged 2 years or more.

Class 104

Colby, Monterey Jack (includes Colby/Jack blends)

Class 105

Swiss Styles (Swiss and Baby Swiss cheeses)

Class 106

Brick, Muenster

Class 107

Mozzarella

Class 108

Fresh Mozzarella

Class 109

String Cheese

Class 110

Provolone (includes Smoked Provolone)

Class 111

Blue Veined Cheeses (e.g., Blue, Gorgonzola, Stilton)

Class 112

Flavored Natural Cheeses

Class 113

Made before 8/26/09)

Cold Pack Cheese, Cheese Food, Cheese Spread (flavored or unflavored)

Class 114

Reduced Fat (flavored or unflavored; minimum 33% reduction in fat serving; maximum 33% increase in moisture compared to the standard cheese)

Class 115

Feta

Class 116

Open Class Soft Cheese (natural, flavored and unflavored cheese with 51% or higher moisture. For example, Ricotta, Mascarpone and Teleme)

Class 117

Open Class Semi-Soft Cheeses (natural, flavored and unflavored cheese with 40% to 50% moisture. For example, Fontina, Farmers, Bel Paese, Quesos)

Class 118

Open Class Hard Cheeses (natural, flavored and unflavored cheeses with 39% moisture or less. For example, Parmesan, Romano, Asiago)

Class 119

Unflavored Pasteurized Process Cheese (loaf entries must be unsliced)

Class 120

Flavored Pasteurized Process Cheese (loaf entries must be unsliced)

Class 121

Latin American Cheese (for example, Queso Quesadilla, Queso Blanco, Queso Fresco, Cojita, etc.)

Class 122

Mixed Milk Cheese (blended cow milk)

Class 123

Goat Milk Cheese

Class 124

Sheep Milk Cheese

Class 125

Open Class Cheese (for any cheese product that doesn’t fit under one of the above classes)

P

Cheese Entries ÎCheese samples are judged by deducting points, based on observed defects, from a 100 point scale.

ÎA class receiving less than six entries may be eliminated, with those entries being moved to an open class.

ÎEach entry must be in its original form as hooped. Cheeses cannot be cut or sampled with a trier. Exceptions are as follows: - 40 lb. blocks cut from 640 lb. blocks will be allowed - Cheeses cut during manufacturing, such as feta in brine or Swiss block, will be allowed - Swiss cheeses may have one trier hole

ÎEach cheese contest entry must consist of a minimum of 10 lbs. of product

2010 Cheese Judges Stephanie Clarke and Steve Kappallen

ĺ

“We find this contest to be a valuable one. In addition to the helpful feedback we receive on our products’ score sheets, we gain a lot of additional exposure for our products at the World Dairy Expo Auction event”- Swiss Valley Farms

2010 Head Judge Marianne Smukowski and Assistant Head Judge Dr. Robert Bradley displaying the Cheese and Butter Grand Champion—SarVecchio Parmesan from Sartori Foods

ĺ

Butter Classes Class 201

Salted Butter (creamery butter, salted, minimum 80% milkfat.

Class 202

Unsalted Butter (creamery butter, unsalted, minimum 80% milkfat.

Class 203

Cultured Butter

Class 204

Open Class Butter (for any type of butter that doesn’t fit in one of the

May include added cultures (starter or starter distillate) as allowed in 58 CFR 330, 331)

above classes)

Butter Entries ÎAll entries are creamery butter and must contain at least 80% milkfat. ÎButter samples are judged by deducting points, based on observed defects, from a 100 point scale.

ÎEach butter contest entry must consist of a minimum of 10 lbs. of product

Fluid Milk Classes Class 301

White Milk (2% only)

Class 302

Whole Chocolate Milk

Class 303

Lowfat Chocolate Milk (1-2%)

Class 304

Fat Free Chocolate Milk

Class 305

Cultured Milk

Class 306

UHT Milk

Class 307

Open Class Pasteurized Milk (for any type of milk that doesn’t fit in one of the above classes)

Class 308

Crème Fraiche

Fluid Milk Entries ÎFluid milk samples are judged by awarding points from a 100 point scale for flavor, container and seal and deducting points for various defects.

ÎEach entry must consist of a minimum of 2 half-gallons. ÎOnly 2% milk is allowed in the white milk class. ÎAny fat level is acceptable in the cultured milk class. ÎThe winning companies will be asked to submit fresh product for tasting at the auction’s reception.

Whipping Cream Class Class 309

Whipping Cream and Heavy Whipping Cream (minimum of 30% milkfat)

Whipping Cream Entries ÎWhipping cream samples are judged by awarding points from a 100 point scale for flavor, body and texture, appearance and color, packaging and deducting points for various defects.

ÎEach entry must consist of a minimum two quarts, no aerosol containers. ÎEntries must contain a minimum of 30% milkfat. ÎThis class does not include pre-whipped cream.

Yogurt Classes Class 310

Strawberry Yogurt (any form of sweetener source and fat level allowed)

Class 311

Blueberry Yogurt (any form of sweetener source and fat level allowed)

Class 312

Open Flavor Class (any flavor (including Greek-style), fat level or sweetener source)

Class 313

Drinkable Yogurts– Strawberry

Class 314

Drinkable Yogurts– Strawberry Banana

Class 315

Open Class Drinkable Yogurts (any other flavor)

Yogurt Entries ÎThere will be 3 separate yogurt classes and one drinkable yogurt class. ÎYogurt samples are judged by awarding points from a 100 point scale for flavor, body and texture, appearance and color and deducting points for various defects.

ÎEach entry must consist of a minimum of 100 ounces of product; i.e., 1-2 cases of 6-8 oz. containers, except for drinkable yogurts which must consist of a minimum of six 8 oz. containers or the equivalent.

ÎEach entry may contain any type of sweetener source.

ÎThere are no restrictions on the fat level for entries.

ÎWinning companies will be asked to submit fresh product for the auction.

2010 Yogurt Judges Lloyd Ward and Ann Tigges

Cottage Cheese Class Class 316

Regular Cottage Cheese (4 % fat level)

Class 317

Lowfat Cottage Cheese (1-2% fat level)

Class 318

No fat Cottage Cheese (0% fat level)

Class 319

Flavored Cottage Cheese (any fat level)

Cottage Cheese Entries ÎCottage cheese samples are judged by awarding points from a 100 point scale for flavor, body and texture, appearance and color, packaging and deducting points for various defects.

ÎEach entry must consist of a minimum of four 24 oz. containers. ÎAny curd size is acceptable. ÎThe winning company will be asked to submit fresh product for the auction.

Dairy Based Dips Class Class 320

Sour Cream (18% fat level)

Class 321

Lowfat Sour Cream (9% fat or less)

Class 322

Sour Cream Based Dips– Onion (French, Bermuda, etc.)

Class 323

Sour Cream Based Dips– Southwest (Jalapeno, Bison, etc.)

Class 324

Sour Cream Based Dips– Ranch

Class 325

Open Sour Cream Based Dips Class (any other flavor)

Class 326

Plain Cream Cheese

Class 327

Flavored Cream Cheese

Dairy Based Dips Entries ÎSour cream samples are judged by awarding points from a 100 point

scale for flavor, body and texture, appearance and color, packaging and deducting points for various defects.

ÎEach sour cream and sour cream based dip entry must consist of a

minimum of four 16 oz. containers or equivalent. For cream cheese, each entry must consist of a minimum of 1/2 pound.

ÎThe winning companies will be asked to submit fresh product for the auction.

Ice Cream, Sherbet & Frozen Yogurt Classes Class 401

Regular Vanilla Ice Cream (any fat level is acceptable)

Class 402

French Vanilla Ice Cream

Class 403

Philly Vanilla Ice Cream (made with vanilla bean seeds)

Class 404

Regular Chocolate Ice Cream (any fat level is acceptable)

Class 405

Dark Chocolate Ice Cream

Class 406

Belgian Chocolate Ice Cream

Class 407

Sherbet (Raspberry flavor only)

Class 408

Open Class Ice Cream & Sherbet (for any products which do not fit in the above classes)

Class 409

Frozen Yogurt (any flavor and fat level acceptable)

Ice Cream, Sherbet & Frozen Yogurt Entries ÎIce cream and sherbet samples are judged by awarding points from a 100 point scale for flavor, body and texture, color and appearance, melting quality and bacteria and deducting points for various defects.

ÎEach entry must consist of a minimum of one-3 gallon container. ÎAny fat level is acceptable. ÎSherbet and ice cream entries must comply with federal compositional standards.

ÎThe product must be shipped frozen on dry ice (Federal Express ships packages with dry ice).

ÎTo ensure proper representation of your award-winning product,

winning companies in these classes will be asked to ship new, fresh product (3 gallon container) to the winning bidders after the October 4 auction.

2010 Ice Cream Judges Tom Kelman and Jason Nissen

Whey Products Class Class 501

Whey (demineralized whey)

Class 502

Whey Permeate (high lactose whey)

Class 503

Whey Protein Concentrate—34% Protein

Class 504

Whey Protein Concentrate—80% Protein

Class 505

Whey Protein Isolates

Class 506

Hydrolized Whey Proteins

Class 507

Whey Based Sports/Energy Drinks

Whey Products Entries ÎEach entry must consist of a minimum of 1/2 lb. container, except for

whey based sports/energy drinks which must be a minimum of six 8 oz. containers or the equivalent.

ÎEach whey entry must be shipped in laminated paper/plastic bags or in screwcap plastic containers.

ÎOnly flavor and color will be judged. ÎAll whey entries will be judged utilizing uniform concentration and source of water.

Dried Products Class Class 508

Nonfat Dried Milk

ÎEach entry must consist of a minimum of 1/2 lb. container. ÎEach entry must be shipped in laminated paper/plastic bags or in screwcap plastic containers.

Creative & Innovative Technologies Class 600

Open Class for Creative & Innovative Products

Creative & Innovative Technologies Entries ÎThis is a totally open category for highlighting creative uses of dairy

products. Any product not listed under any other category should be submitted under this category. Some examples are smoothies, probiotic products, dairy based beverages, puddings and desserts, novelty cheese products, frappuccinos, calcium-fortified products, liqueurs, cheesecakes, etc. The product can be for retail or non-commercial use.

ÎThe submitted product must contain a minimum of 25% dairy. ÎEach entry must consist of a minimum of six 16 oz. containers or equivalent volume or weight.

Contest Entry Form

Contest Shipping Tags

The official entry form for the 2011 World Dairy Expo Championship Dairy Product Contest is below. A separate entry form (photocopies can be made from this one) must be used for each entry.

Shipping tags for contest entries can be found on the preceding pages. Both tags should be completely filled out. The top tag must be placed inside the shipping box and the bottom tag must be securely adhered to the outside of the box.

Each submitted entry form must include payment, $50 per entry, made payable to Wisconsin Dairy Products Association. All paid entry forms must be received no later than August 1, 2011 Wisconsin Dairy Products Assn. 8383 Greenway Blvd Middleton, WI 53562 608.836.3336 Fax 608.836.3334 [email protected]

Each contest entry should be shipped in a separate box (please photocopy these tags to be used on additional boxes). Contest entries must arrive between August 8-11 SHIP CHEESE-BUTTERYOGURT-COTTAGE– SHIP CHEESE-FLUID MILKCE C REAM— I SOUR CREAM-SOUR S HERBET —WHEY — CREAM DIPSONFAT D RY MLK— N WHIPPING CREAM TO: CREATIVE High Track LLC INNOVATIVE TO: dba MRS UW Babcock Hall 4704 Terminal Dr Attn: Bob Bradley Attn: Jim Zantow 1605 Linden Dr McFarland, WI 53558 Madison, WI 53706 608/838-5550 608/263-2007

Shipments with freight charges due will not be accepted. All inquiries should be directed to WDPA at [email protected] or 608/836.3336

2011 World Dairy Expo Championship Dairy Product Contest

Entry Form Class # ___ Description of Entry ______________________________ Total Weight of Entry _________ Number of Pieces in the Entry ______ Company Name ___________________________________________ Street Address ____________________________________________ City ________________________ State _______ ZIP ____________ Key Contact Person ________________________________________ Phone _____________________ Email_________________________ Payment information: Ƒ check enclosed (make payable to Wisconsin Dairy Products Assn.)

Ƒ Visa Ƒ MasterCard

Total Amount $_________

Card No:____________________________________ Expiration Date________ Name (as it appears on card):________________________________________ Signature________________________________________________________

USE THESE TAGS FOR

DO NOT USE SHIPPING PEANUTS OR WET ICE

Federal Express ships packages with dry ice

CHEESE—BUTTER—FLUID MILK—YOGURT— COTTAGE CHEESE—SOUR CREAM—DAIRY BASED DIPS—WHIPPING CREAM

±

Place This Tag Inside the Shipping Box

²

Class #______ Description of Entry ____________________________ Total Weight of Entry ________ Number of Pieces in the Entry_______ Company Name ___________________________________________ Contact Person ____________________________________________ Street Address _____________________________________________ City _________________________ State _______ ZIP ____________ Phone______________________ Email_________________________

±

Adhere This Tag to the Outside of the Shipping Box

²

PERISHABLE—REFRIGERATE Send Prepaid…Keep from Heat

TO:

High Track LLC dba MRS Attn: Jim Zantow 4704 Terminal Dr McFarland, WI 53558 608-838-5550

Class #_____Description of Entry ______________________________ Company Name ___________________________________________ Contact Person ____________________________________________ Street Address _____________________________________________ City _________________________ State _______ ZIP ____________

USE THESE TAGS FOR

ICE CREAM-SHERBET-WHEY PRODUCTSNONFAT DRY MILK-CREATIVE & INNOVATIVE

±

Place This Tag Inside the Shipping Box

²

Class #______ Description of Entry ____________________________

Company Name ___________________________________________

Street Address _____________________________________________ City _________________________ State _______ ZIP ____________ Phone______________________ Email_________________________

±

Adhere This Tag to the Outside of the Shipping Box

²

PERISHABLE—REFRIGERATE DO NOT use shipping peanuts or wet ice Send Prepaid...Keep from Heat

TO:

UW Babcock Hall Attn: Bob Bradley 1605 Linden Dr. Madison, WI 53706 608/263-2007

Class #_______Description of Entry _____________________________ Company Name ____________________________________________ Contact Person _____________________________________________ Street Address _____________________________________________ City ___________________________ State _____ ZIP _____________

DO NOT USE SHIPPING PEANUTS OR WET ICE

Contact Person ____________________________________________

Federal Express ships packages with dry ice

Total Weight of Entry ________ Number of Pieces in the Entry_______

AUCTION Tuesday, October 4, 2011 5:00 pm World Dairy Expo Madison, WI

i All product category winners will receive a beautiful brass trophy on stage that evening i All product category winners (except fluid milk classes, whipping cream, nonfat dry milk and whey products) will be auctioned off i 2nd & 3rd place medallions and ribbons will be displayed and the winners will be recognized

2 Grand Champion Trophies 1—Cheese & Butter Grand Champion 1—Grade A & Ice Cream Grand Champion

74—1st Place Trophies One first place winner in each category

2010 Auction Winning Bidders Sharp Cheddar

Muenster

Mozzarella & Fresh Mozzarella

Blue Cheese

Vanilla, Philly Vanilla & French Vanilla Ice Cream

Baby Swiss Wheel

Triple Cream Brie

Regular, Lowfat, No Fat & Flavored Cottage Cheese

Horseradish Cold Pack

Salted, Unsalted & Open Queso Fresco Cremoso, Cow/ Butter Goat, and Cranberry w/ Cinnamon Goat

Provolone

Strawberry, Blueberry, Open & Drinkable Yogurt

Pepper Flavored & Regular String Cheese

Sour Cream, Light Sour Cream & Green Chili Dip

Colby Longhorn

Mascarpone

Neufchatel

Dark Chocolate & Karen’s Crazy Cake Ice Cream

Borden Deluxe American & American Cheese w/Jalapeno

Aged Cheddar

Cream Cheese & Salmon Cream Cheese

Raspberry Sherbet & Frozen Yogurt

Gouda

KEMPS Cheddar

Fitness Drink & Ice Cream Pizza

Regular Chocolate Ice Cream Grade A Grand Champion

SarVecchio Parmesan Wheel Cheese & Butter Grand Champion

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Grade A & Ice Cream Trophy

Cheese & Butter Trophy

1:

Trophy Sponsors Exclusive Sponsor of ALL Whey Trophies

Aged Cheddar Trophy Sharp Cheddar Trophy

Cold Pack Cheese Trophy Cheddar Cheese Trophy

2:

Blue Veined Cheese Trophy

Frozen Yogurt Trophy

Mozzarella Cheese Trophy Dark Chocolate Ice Cream Trophy Vanilla Ice Cream Trophy

Reduced Fat Cheese Trophy Open Class Pasteurized Process Trophy Strawberry Yogurt Trophy

Provolone Trophy

Creative & Innovative Trophy Open Class Ice Cream & Sherbet Trophy

2011 Contest Sponsorship SPONSORSHIP FORM I wish to sponsor the following...

Platinum Sponsor………$5000 Gold Sponsor……….…..$4000 Silver Sponsor…………..$3000 Bronze Sponsor………...$2000 Individual Trophies….….$ 350 ea.

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Total: Individual trophies @ $350 per trophy Indicate which category(ies) you wish to sponsor _______________________________________________________________ Name Company Address City

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Please send payment along with this form to: 8383 Greenway Blvd. #130 Middleton, WI 53562 608.836.3336 Fax: 608/836-3334 Email: [email protected] www.wdpa.net

You are cordially invited to be our guest at the 2011 World Dairy Expo Championship Dairy Product Auction Date:

Tuesday, October 4

Time:

5:00 p.m.

Place:

Alliant Energy Center

Monona/Wingra Rooms (2nd floor) World Dairy Expo 1919 Alliant Energy Center Way Madison, WI 53713 Please RSVP to Wisconsin Dairy Products Assn. by Thursday, September 29 608/836-3336 Email: [email protected]

Support the Industry that Supports YOU! This auction will provide companies with an unprecedented opportunity to bid on championship dairy product entries, many of which have never before been involved in national contests. Support the dairy industry by attending and bidding at this one-of-a-kind dairy event.

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World Dairy Expo

CHAMPIONSHIP

Dairy Product Contest Enter the only North American judging contest to include all dairy products

Manufacturers, suppliers, converters and marketers of all dairy products are encouraged to enter this unique, one-of-a-kind contest.

Contest Dates August 1, 2011 August 8-11 August 16-18

Contest entry forms due Contest entries shipped Judging days

Contest Auction Tuesday October 4, 2011 World Dairy Expo, Madison, WI

For more information on how to enter this contest, visit www.wdpa.net or call 608-836-3336.

Turn your contest success into tremendous marketing and sales opportunities.

Sponsored by the Wisconsin Dairy Products Association

Ingredient Technology

WELLNESS WATCH Photo courtesy of Danisco

Donna Berry

 Donna Berry Product Development Editor

ccording to Healthy 50+ Americans: Trends and Opportunities in the Emerging Wellness Market by Packaged Facts, a division of MarketResearch.com, Rockville, Md., changes in thinking about what it means to get old have occurred alongside a rising concern by consumers of all ages about doing what it takes to improve their health and wellness. “As Boomers turn 50 and enter their 60s, they carry with them a firm belief that getting older means getting better. Many look at aging simply as another life stage filled with opportunities for reinventing themselves and experiencing new possibilities for personal growth rather than as a signal to wind down their lives,” says Don Montuori, publisher of Packaged Facts. The report defines “healthy 50-plus consumers” as the 26 million Americans 50 years and older who are pursuing a wellness regime that includes healthy eating and regular exercise activities. Food companies have begun to aggressively target this demographic, in particular with products enhanced with ingredients that assist in slowing the aging process. Many such products command a premium, but this is likely not a problem, as exclusive data

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Dairy Foods | June 2011

from a February 2011 Packaged Facts’ consumer survey indicate that this demographic is very willing to pay a premium when purchasing “better-for-you” grocery products. How to age successfully Gerontologists define “successful aging” as when a person experiences only a minimal decline in physical and mental function with age, and is able to maintain an active, productive and rewarding life, followed by a relatively short period of decline, or none at all, prior to death. Unfortunately, genetic endowment and degeneration of the body are immutable. But proper nutrition, which includes nutrient-dense and enhanced dairy foods, can make the road to the inevitable more pleasant. With a growing aging population that would rather hike a mountain than watch television game shows on the living room rocker, product developers are formulating foods that provide these consumers the key nutrients they need in order to successfully age. Due to increased expectations surrounding standards of living and improved productivity later in life, the marketplace has seen an increase in anti-aging foods and beverages.

Ingredient Technology

Before heading to the lab to concoct a youth serum, formulators and marketers must agree on the specific anti-aging benefit the product will promise to deliver and they should focus on ingredients that provide this specific anti-aging benefit. Sometimes it is possible to make a health claim to promote the product’s benefit(s), but for the most part, an educated consumer will understand content or inclusion statements on a product packaging. For example, considerable scientific evidence indicates that nutrients such as lutein, zeaxanthin and the omega-3 fatty acid docosahexaenoic acid (DHA) can play a beneficial role in maintaining eye health. Research published in the December 2004 issue of the Journal of the American College of Nutrition indicates that foods rich in lutein and zeaxanthin, two nutrients classified as xanthophyll carotenoids, can help prevent common causes of age-related blindness, including cataracts and age-related macular degeneration. And according to research published in the March 2001 issue of Progress in Lipid Research, DHA is concentrated in the retina and membranes of the eye. In addition to the eye health connection, omega-3s have been shown to have a beneficial effect on the heart. Specifically, DHA and eicosapentaenoic acid (EPA) are key components of the heart muscle. Supplementation has been shown to improve blood lipid profiles and reduce blood pressure, both of which impact heart health. And DHA is a major structural fatty acid in the brain. A large observational study published in the December 2004 issue of the American Journal of Clinical Nutrition indicates that intake of DHA, and especially the ratio of omega-3 to omega-6 fatty acids, independent of childhood IQ, is important in the retention of cognitive function later in life. According to a study published in the November 2006 issue of Archives of Neurology, people with the highest level of plasma DHA had a significant (47%) reduction in the risk of developing dementia from any cause. After nine years of follow-up, subjects with the highest levels of plasma DHA were less likely to develop Alzheimer’s disease. Memory loss, such as seen in Alzheimer’s disease, often accompanies the aging process. This progressive, degenerative brain syndrome ome remains to be one of the least east understood age-related illnesses.. One theory is that elevated homocysteine is a risk factor for dementia in older adults, suggesting the possibility that  Special Request Skim Plus Omega-3 with CoQ10 contains 37% more protein and 34% more calcium than whole milk as a result of a proprietary concentration step that is applied to the milk. The milk is further enhanced with highly refined fish oil in order to deliver 55 milligrams of DHA and EPA per 8-ounce glass. CoQ10 is also added, with one serving containing 5 milligrams. All of these nutrients have been shown to slow signs of aging.

Healthy Aging is Getting Younger According to research from the Natural Marketing Institute (NMI), Harleysville, Pa., the concept of “healthy aging” is now being embraced by all demographics. Because many of the health issues that were once the domain of older people, such as obesity and diabetes, have reached epidemic proportions among young people and children, even today’s youngsters are learning that they should consider the pros and cons of diet and lifestyle choices. “The desire to prolong health and vitality is high across all generations — not just Boomers and Matures as many would believe,” says NMI President Maryellen Molyneaux. “In fact, Gen X is significantly more likely to indicate that looking younger is important to them, providing marketers of appearance-linked products including personal care and food/beverage with a viable consumer target.” Other findings by NMI research include that all generations want food and beverage labels that identify all the ways that the product would benefit their health. Specifically, Gen Y is more likely to prefer getting all daily nutritional requirements from food rather than supplements, while Gen X is looking for foods and beverages that boost energy, burn belly fat and provide stress relief. Boomers and Matures are more concerned with heart health, joint pain and lowering cholesterol. For more information, visit www.nmisolutions.com.

increased intake of homocysteine-lowering B-vitamins, such as vitamin B6, vitamin B12, folic acid and riboflavin may also be beneficial. Scientists are also researching the role choline plays in treating and even preventing diseases that affect the brain and central nervous system, such as Parkinson’s disease and Alzheimer’s. Other foods and food ingredients shown to influence mitochondrial function include coenzyme Q10 (CoQ10), ginkgo biloba, polyphenols, acetyl-L-carnitine, green tea and, surprisingly, the spice turmeric. Long recognized for its antioxidant and anti-inflammatory benefits, recent studies suggest that turmeric promotes learning and memory abilities. Because turmeric’s active component curcumin appears to influence multiple pathways impacting brain health, it has been proposed as a potential treatment for dementia. With an increasing trend p towards Asian and savory flavors making their way into American to dairy products, turmeric might become the spice of life. d The “red wine” wonder — resveratrol — is well recognized for its potential benefits on cardiovascular health. It is known to have anti-inflammatory, antioxidant and immune-modulating properties. And, more recently, resveratrol has been shown to improve blood flow to the brain and impact cognitive performance. Numerous scientific studies have addressed the correlation between green tea consumption and cardiovascular health, suggesting that green tea and green tea extracts high in the antioxidant epigallocatechin gallate (EGCG) are associated with a decrease in certain risk factors for heart disease. Studies further indicate that EGCG exerts anti-inflammatory action on the skin and inhibits collagen-destroying enzymes in the skin. New findings show that EGCG contributes to the integrity of the skin by reducing ultraviolet light-induced damage. Lutein, too, has been shown in clinical studies to be effective in protecting the skin from the damaging effects of sunlight, which is a major cause of premature skin aging. Increased soluble fiber intake is associated with reducing the risk of heart disease, as are diets rich in folic acid. Folic acid may also play another role in successful aging, as scientists have Continued on page 32 www.dairyfoods.com

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Ingredient Technology

More Than Half of All Americans Purchase Dairy for Added Beneficial Components The 2011 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health, commissioned by the International Food Information Council (IFIC) Foundation, Washington, D.C., captured the thoughts, perceptions and behaviors of 1,000 American adults during a two and a half-week period in March and April of 2011. Data show that Americans are more receptive to positive food messages, which presents an opportunity when formulating antiaging products. Americans say they would rather hear what to eat (62%) instead of what not to eat. The interest in positive messaging rose 7% since 2009 when IFIC last polled Americans on this sentiment. Further, the majority of Americans believe that fortified foods and foods with added benefits have at least some impact on overall health. And what is great news for the dairy industry is that more than half of all Americans purchase milk because it is fortified or contains added beneficial components. When it comes to yogurt, 40% of Americans buy this cultured product because of the extra nutrition it contains. 

Source of charts: International Food Information Council Foundation

found a correlation between age-related hearing loss (ARHL) and low serum levels of folic acid, according to research published in the December 2010 issue of Otolaryngology – Head and Neck Surgery. Other nutritional areas that older adults need to pay special attention to is their intake of protein and vitamin D, according to research presented during the 32nd European Society for Clinical Nutrition and Metabolism (ESPEN) Congress in September 2010 in Nice, France. Both of these nutrients have been shown to play an important role in preventing falls and fractures through the improvement of bone mineral density. And, of course, sufficient calcium intake for bone health goes without saying. Protein intake is an important determinant of optimal function and sarcopenia (degenerative loss of skeletal muscle mass and strength associated with aging) prevention. Whey proteins have been shown to provide an anabolic advantage over other proteins in promoting muscle. This is believed to be due to the high level of leucine in whey ingredients. It has been shown that of the nine essential amino acids, leucine is the igniter of protein synthesis in the body. Since muscle tissue is metaboli32

Dairy Foods | June 2011

cally active, while adipose tissue is an energy store, those who replace muscle mass with fat burn fewer calories, which results in weight gain. Thus, sufficient protein intake is key to staying fit as one ages. Specifically for women, the plant-derived compound genistein has been shown to reduce menopausal symptoms including the number and duration of hot flashes in menopausal and post-menopausal women. Research also suggests that genistein, the principal isoflavone found in soy beans and soy foods, plays a unique and important role in bone health. As estrogen levels decline and bone mineral density decreases in menopausal and post-menopausal women, genistein exerts estrogen-like regulation of bone metabolism and assists in the bone remodeling process. In a double-blind, placebo-controlled study involving postmenopausal women, genistein has been shown to significantly increase bone mineral density. Genistein is also associated with bone and prostrate health benefits for mature men. With more than half of all Americans purchasing milk for added beneficial components (see sidebar), the dairy industry is well poised to assist with the age-defying process. Milk and yogurt, and even cheese and ice cream, are ideal delivery vehicles for nutrients that possess anti-aging properties. 

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Ingredient Technology

Moving Beyond Calcium: Dairy’s Total Nutrient Package  Contributed by Erin E. Quann and Gregory D. Miller airy farmers’ long investment in nutrition research is paying dividends. Dairy is becoming recognized for its unique nutrient package and health benefits in the nutrition community. However, few consumers are aware of what dairy has to offer, and other foods and beverages are capitalizing on dairy’s nutrients. The time is now to promote dairy’s inherent attributes, coupled with emotional benefits among consumers to help maintain and grow our share of market. There is an opportunity for industry to better leverage dairy’s equity (beyond calcium and bone health) to meet evolving consumer needs.

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Dairy recommendations The 2010 Dietary Guidelines for Americans (DGA) continue to recommend three daily servings of low-fat or fat-free milk or milk products for Americans 9 years and older, and two servings for 2- to 3-year-olds. The daily recommendation was increased for children ages 4-8, to 2 ½ servings from two servings in the 2005 dietary guidelines. It has been estimated that 85% of Americans do not meet dairy recommendations, with the current average being 1.8 servings per day. Recognizing this, the DGA called for increased consumption of low-fat and fat-free milk and milk products. Not only can dairy help close nutrient gaps, as noted in the 2010 DGA, but also current evidence shows that intake of milk and milk products is linked to improved bone health, especially in children and adolescents, and is associated with reduced risk of cardiovascular disease, type 2 diabetes and lower blood pressure in adults. Dairy packs a nutrient punch Nutrient intake data from the 2003-06 National Health and Nutrition Examination Survey underscores the nutrient richness of dairy and its value to the American diet. The dairy group (milk, cheese and yogurt) is a substantial contributor of many nutrients that are important for good health, including calcium, potassium, phosphorus, magnesium, zinc, protein, vitamins A, D and B12, as well as riboflavin. In fact, dairy provides the majority of calcium and vitamin D in the diet, yet only one-tenth of the calories. (See chart at http://tinyurl.com/DairyResearchInstitute). Milk is the No. 1 food source of three of the four nutrients (calcium, vitamin D and potassium) the DGA identified as nutrients of public health concern, as well as the leading contributor of vitamin A, riboflavin, magnesium and phosphorus. Cheese, including cheese in food mixtures, provides 21% of calcium, 11% of phosphorus, 9% of protein, 9% of vitamin A and 8% of zinc while only 5% of calories. Moreover, cheese is the No. 1 food source of calcium for adults 19-50 years old. Flavored milk is helping children meet their dairy needs, providing the 34

Dairy Foods | June 2011

same essential nutrients as white milk while contributing only 3% of the added sugar in their diet. Are consumers “in the know”? Most people associate milk with calcium and vitamin D and building strong bones. However, consumer research shows that few people are aware that dairy provides vitamin A, vitamin B12 or potassium, and few look to milk for phosphorus, riboflavin or niacin despite the fact that it provides all of these essential nutrients. Similarly, only 15% of consumers know that dairy provides protein. This is unfortunate given that more than 25% of consumers are reducing or not eating meat and looking for additional sources of protein. Furthermore, when considering dairy, consumers currently think that lower-fat options contain fewer nutrients. Education about dairy’s nutrient package is clearly needed, but what is the most impactful way to reach consumers? Call to action Health and wellness are top of mind with consumers, presenting an opportunity for dairy. Clear, compelling and unified messages across the industry are needed to reframe dairy’s place in consumers’ minds as one of the best dietary sources of many nutrients in an affordable, appealing and readily available package. Communicating the presence of multiple nutrients and linking the nutrients to a specific benefit is powerful and builds to higher emotional and personal values. Consumers understand nutrients help to achieve a “healthy body,” and this message should be reinforced. Beyond calcium, the most compelling dairy nutrients today are vitamin D, protein, potassium and vitamin B12. For example, a top scoring message is “Milk: America’s No. 1 food source of calcium, potassium and vitamin D.” Another example that communicates a health benefit is “milk’s powerful nutrient package of calcium plus eight other essential nutrients helps nourish your body, not just your bones.” Protein messages resonate with consumers, particularly for cheese. In fact, nearly half of consumers say the message “good source of protein” is very important on product labels. One that scored well was “help curb hunger with a diet higher in protein. Cheese is a good source of high-quality protein.” The Dairy Research Institute provides “Dairy’s Contributions to the U.S. Diet,” an online (www.USDairy.com) collection of charts, data tables and key points to support messaging on dairy’s nutrient richness. Marketing communications materials are also available online to help industry members leverage dairy’s nutrient-rich story.  Erin E. Quann and Gregory D. Miller are with the Dairy Research Institute/National Dairy Council, Rosemont, Ill.

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Cover Story

Packaging protects the product, but it is also a billboard of sorts where processors make claims about a food’s nutrition, value and ingredients.

 Jim Carper Chief Editor airy processors expect an awful lot from the packaging surrounding the foods they manufacture. Primary packaging must protect the product; show product benefits, ingredient statements and nutritional information; fit on retailers’ shelves and inside consumers’ refrigerators; be attractive and eye-catching; and be recyclable. That’s a tall order, but one that processors do not shy away from. They can’t, actually. Health campaigns, such as the 2010 Dietary Guidelines for Americans, have cheesemakers making claims about reduced sodium levels on the package. Consumers’ interest in what’s in the foods they eat has ice cream makers touting their clean labels. Brand competition has dairy processors updating their packages to stand out in the dairy case. Sustainability initiatives have all food manufacturers looking for recyclable package materials. The decision to redesign can be triggered by competitive activity, brand performance, internal goals and consumer behaviors, says Len Martinez, director of design and innovation for the cheese division at Kraft Foods, Northfield, Ill. Business was fine with the Philadelphia brand, but Kraft redesigned the package in part to address how the container was functioning on the shelf, Martinez says. Consumers were having trouble finding the flavors they wanted, he says, and Kraft wanted to increase the shelf impact. Kraft changed its printing method from dry offset printing to the more expensive in-mold labeling printing process. The new process yields better rendition of photos and colors

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Dairy Foods | June 2011

and allows for softer vignettes, more subtleties in the graphics and a more refined silver color (Philadelphia’s signature). With the in-mold labeling process, a label is applied to the cup and becomes embedded into the plastic, Martinez says. Philadelphia has as many as 50 SKUs. The redesigned package helps consumers find the product easily on a retailer’s shelf and in their own refrigerators. A strawberry image, for example, is a visual identifier of the flavor. Inevitably, the fronts of packages are rotated away once the product is on a retailer’s shelf. By printing a strawberry image on both sides of the package, Kraft helps a shopper find the flavor he/she wants. (See photos on page 40.) As silver is a signature color for the Philadelphia brand, burgundy is the signature of Sargento, Plymouth, Wis. The color conveys quality, a premium feel and other “positive emotions,” says Erin Price, director of marketing. In response to comments from customers, the cheesemaker recently developed a stand-up box for its four flavors of string cheeses. The 18-count box contains and

Cover Story

organizes the individual servings inside a consumer’s refrigerator. The box stands upright and is an alternative to 12-count flexible film pouches. Rather than storing individual packages of string cheese in a refrigerator’s cheese drawer, the box makes the cheese more visible as family members look for snacks,, Price says. She adds that retailers are sellingg more SKUs because of the package. A regional roll-out began in the fourth quarter of 2010 in the Southeast and moved to the Northeast and Midwest in January. Sargento is also using packaging to support the launch of its Blends prodduct that combines two natural cheeses. ses. On-pack words and graphics convey the idea, and a package window shows the cheese (sold in slices and snacks) and d the blend of colors. Sargento reduced sodium dium levels by 25%, a benefit displayed promiominently on the package. Anthony Caliendo is trying to build uild a consumer brand of cheese, and he’s counting on the packaging to help. “If you are not innovating in packaging, kaging, you aren’t in the game,” he says. Caliendo is the vice president of sales es for JVM Sales, Linden, N.J., which is developing Milano into a consumer brand. JVM has been making cheese for private-label customers and for institutional customers. The company developed a 1-pound bag of Parmesan to respond to consumers seeking value. The pillow-type packaging offers more cheese for the money, he says. The company’s next step is to roll out a recloseable package with a zipper seal. That product will retail at a higher price point. JVM bought high-speed fillers for its bags and cups. In the high-end ice cream category, two processors recently updated their packages for slightly different reasons. Santa Barbara, Calif.-based McConnell’s expanded beyond its home base to Southern California and needed a package design that quickly communicated its benefits. Gelato Classico, Concord, Calif., changed the color and shape of its gelato pints to stand out on grocers’ shelves. McConnell’s general manager Scott Burns says a marketing study revealed that its customers did not know that the company does not use additives in the ice cream, only pure ingredients. A redesign of the graphics removed the image of the Mission Santa Barbara and replaced it with one of ice cream on a spoon. The imagery is intended to entice customers to pick up a pint, Burns said. Some local Santa Barbarans missed the picture of the mis A cube shape fits better on a retailer’s shelf. Gelato Classico changed to the new dimensions and redesigned its labels. (photo, opposite page)

This spring, Danone converted to using a plastic made from plants (not oil) for its four- and eight-packs of Activia yogurt in Germany. The packaging material, called Ingeo from NatureWorks, is also used by Stonyfield Farms for its multipack yogurt cups. Danone says y the change represents about 80% of the total volume of all Activia products in Germany. Eventuaally it will convert drinks, yogurt fruit puree aand the larger consumer formats in the Acttivia line to the plant-based material.

sion, sion which had been on the packaging for 40 years. But that was the only negative feedback, Burns says. feed After designing and printing the new A packages, McConnell’s received kosher cerpack tification. That logo will be added later. The tifica package includes the Real California seal packa from the California Milk Marketing Board, South San Francisco, Calif., and that has paid dividends, Burns says. The seal shows that divide McConnell’s is a local company, Burns says. McCon Santa Barbara accounts for 33% of sales and B Southern California for 60%. (The remainder Souther is mostly in Northern California and Arizona.) CMMB funnels leads to McConnell’s. “If a The CM retailer says ‘We want a California ice cream company,’ they refer them to us,” Burns says. “I wasn’t expecting that.” After the new packages were printed, Burns thought of what he’d do differently. After a shopper told him she couldn’t see the names of the flavors when the product is on a high shelf, he realized he should have printed the flavor names on the banding around the lids. The company makes 37 flavors of 17% butterfat ice cream. Gelato Classico changed to a cube-shaped pint package (actual dimensions 31/2 inches tall by 3¾ inches wide and 3¾ deep). The processor needed to buy a new filler for the shape. “We wanted to stand out,” says Brandie Genibrel, sales and marketing director. The old packaging was very brown and plain and looked like everyone else’s, she says. The dairy processor has been making gelato since 1976. It makes six flavors of gelato and three flavors of sorbets. It is also a co-packer of ice cream for another brand. On the retail shelf, the containers stack three high. The cube shape fills the space and fits better, Genibrel says. A lip on the lid allows for better stacking. Gelato Classico added notes to the package about flavor profiles and what to pair the gelato with, much like a wine pairing. The package includes the CMAB logo and a statement that the processor uses milk free of rBST. Continued on page 38 www.dairyfoods.com

37

Cover Story

A redesigned label for the non-alcoholic Baileys Irish Cream coffee creamers hints at the creaminess of the product. The product is co-packed by HP Hood, a licensee of Baileys coffee creamers.

The processor also redesigned g because it wanted a recyclable package, ckage, something the previous version was not. “The containers are made ade from impactresistant polypropylene,” e,” says Mike Corrigan, who works for or the packaging supplier based in Omaha, a, Neb. “The container and lid are in-mold old labeled. Also noteworthy is the built-in in tamper-deterring feature,” he says. Processors of fluid milk and cultured products also o are turning to sustainable materials for their packaging. WhiteWave Foods, Broomfield, Colo., removed polyvinylidene chloride, or PVdC, from m the packaging for its singleleportion creamer products found in restaurants and groceryy stores.

 WhiteWave Foods removed polyvinylidene chloride from the packaging for its singleportion creamer products without affecting the product’s shelf-life.

In February, Roberts Dairy Foods, Omaha, Neb., changed its logo, which “shows a splash of fresh flavor, putting a visual element to the quality and freshness that have become synonymous with the company’s products,” according to a company statement. The processor also changed its name from Roberts Dairy to convey that it offers more than milk.

By working with its vendors, WhiteWave says its research and development team developed a more “earth-friendly packaging solution” without affecting the product’s shelf-life. (Read more about the company’s sustainability efforts in this month’s “Inside Perspective” on page 86.) Dallas-based Talenti Gelato e Sorbetto packages its product in #1 PET clear containers so that consumers can see ribbons, inclusions and colors, says CEO Josh Hochschuler. While the container can be recycled, it is frequently reused by consumers as a vase, cookie cutter, bait jar or food storage. Continued on page 40

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Cover Story K Kraft changed to an in-mold in-m labeling printing process, pr which it says produces p better fidelity colors c and images.

In May, Talenti announced it changed the jar’s screw-on lid to #2 high-density polyethylene. The material makes the lid less susceptible to cracking in extreme cold conditions. The lid, embossed with the company’s name, also has a more pronounced ring or lip, making it easier to stack on retailers’ shelves. Dairy Management Inc., Rosemont, Ill., is working on a life-cycle analysis of packaging to help fluid-milk processors compare options. The study, expected to

be completed this summer, is looking at the energy used in processing and packaging of fluid milk. DMI is taking into consideration the costs and use of raw materials, transportation, forming, inplant processing and distribution. When that project is completed, DMI will have a calculator so that processors can plug their own data into the spreadsheet or use DMI’s set of average data. “There is no one shade of green. It varies from pale to darker,” says Gail

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Barnes, a DMI vice president who is spearheading the project. And it’s not right to compare a bulk package to a single serve, she says. “You must compare like to like.” Canadian milk processors long ago switched to pouches made of low-density polyethylene. Just a handful of U.S. processors package milk in these containers, including Kwik Trip, La Crosse, Wis. Milk in pouches has been the standard for more than 30 years in Canada, says Ken Hume, vice president of business development for Agropur’s Natrel division, based in Toronto. While milk in traditional containers is available, 76% of the white milk sold in the provinces of Ontario and Quebec is sold in 4-liter packages, says Greg Turcot, director of regional promotions. Three 1.3-liter pouches (roughly one gallon) are sold together in a plastic bag. At home, the consumer places a pouch in a jug or container and snips off a corner of the plastic bag to pour

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Dairy Foods | June 2011

Grafton Village Cheese launched a new line of traditionally aged cheddars called Grafton Tavern Select, named for an historic Vermont country inn.

Continued on page 42

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 Nature’s Touch milk, processed by Kwik Trip, is sold in half-gallon plastic bags at the company’s convenience stores in Wisconsin, Minnesota and Iowa.

the milk. In Europe and the United Kingdom, processors use pouches with a foot so the package can stand up on a table. Retailers like the format because there are no returns, Hume says. Ontario province has a mandatory bottle-deposit law. Dairies like it because there are no bottles to clean. A drawback is the higher possibility of leaks compared to jugs, Hume says. In addition, the pouches must be hand placed into cases. The packing can’t be mechanized. Kwik Trip has been using pouches since the 1980s, says Steve Wrobel in the company’s corporate communications department. Kwik Trip is a convenience-store chain in Wisconsin, Minnesota and Iowa (where it is known as Kwik Star) that processes its own milk, bottles juice and water, and makes frozen pizzas in its own bakery.  Kroger switched to an oval-shaped pint container for its Private Selection ice cream. Strawberry Peppercorn is a new flavor.

 McConnell’s dropped the image of the Mission Santa Barbara in favor of a spoon and ice cream.

The company’s Nature’s Touch milk is sold in one half-gallon bags. It gives away a plastic pitcher for dispensing the milk. (Kwik Trip also bottles milk in conventional containers.) Kwik Trip sells whole, 2%, 1%, skim and chocolate milk and orange juice in the pouches. Nine bags fill a dairy tote, which is placed on the bottom of convenience-store coolers. The packages are printed with the Nature’s Touch logo and are color-coded for flavor and fat content. Kwik Trip can price milk in pouches cheaper than in jugs because the bags are cheaper to produce. Wrobel cites the sustainability features of pouches. One spool of plastic can create 4,300 half-gallon bags, he says. Three million bags can be created from one semi truckload of plastic compared to 18,000 plastic gallon containers on a similar truck. American shoppers have tuned into eco-friendly and sustainability messages. s. Will more buy their ir milk in pouches? That at remains to be seen. n. One thing is for certain: n: Processors will conntinue to refine the messsages and images theyy print on dairy foodss packaging. 

 JVM Sales created a more appealing package for its Italian cheeses sold in 1-pound bags.

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Dairy Foods | June 2011

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Natural & Organic

Clean labels resonate with consumers. So do the claims “organic” and “zero fat” on product packages. Dairy processors respond to shoppers’ interest in where and how foods are produced by developing natural and organic products.  April Miller Contributing Editor

fter dipping 1% in 2009, organic dairy sales in the United States rebounded nicely in 2010. The category was up 9% (an additional $322 million for a value of $3.9 billion) and accounted for nearly 6% of the total U.S. market for dairy products, reports the Brattleboro, Vt.-based Organic Trade Association (OTA). The association’s 2011 Organic Industry Survey showed very strong growth for organic milk and cream, as well as organic yogurt. The Innovation Center for U.S. Dairy, Rosemont, Ill., notes that research shows 43% of adults are interested in organic foods with dairy consumers having a higher interest than nondairy consumers. Some of the growth, says Barbara Haumann, OTA’s senior writer/editor, can be attributed to high conventional commodity prices since 2009, while organic pricing has remained relatively stable. “Consumers who had previously traded down from organic to conventional are coming back to purchase organic,” explains

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Dairy Foods | June 2011

Haumann. Consumers eating at home more often and the growth of sales of private-label dairy products also added to the increase. “We are seeing more and more consumers choosing organic when it comes to dairy if they can afford it,” says Rostom Baghdassarian, chief operating officer of Karoun Dairies, Sun Valley, Calif. “If it is too expensive, they are choosing all-natural, clean ingredients, rBST-free dairy products. I believe the category is growing because consumers are becoming more conscious of what they eat. [They] are taking the extra steps of investigating where the product and its ingredients are coming from.” No synthetics “Consumers are more and more interested in products they perceive as ‘better for you,’” says Eva Balazs, spokesperson for Buffalo, N.Y.-based Upstate Niagara Cooperative. “They reach for items with fewer ingredients and some actively avoid certain ingredients they identify as negative.” Continued on page 46

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Natural & Organic g

K Kreider Farms, Mannheim, Pa., has c come out with a new smaller-size ice c cream packaging (below, shown in mock up). It features a cow and a statement about the product’s local o origins. The older packaging is at left.

One such ingredient is rBST (also known as bovine growth hormone), a synthetically produced hormone used to boost milk output in cattle. Although Balazs explains that research by the Food and Drug Administration, Washington, D.C., shows no significant difference in milk derived from rBST-treated and non-rBSTtreated cows, she says, “milk produced without the use of synthetic hormones is becoming more the norm in the marketplace due to widespread demand.” In April, the almost-400 member cooperative became one of the last in the country to ban rBST. The International Dairy Foods Association’s position on rBST reiterates the FDA’s findings, and the IDFA’s website states that the association supports the constitutional right of dairy processors to make truthful and non-misleading claims on their labels. Last October, a federal court ruling in Ohio banned the state from forbidding processors to make labeling claims about rBST and dictate the placement of disclaimer statements. IDFA, Washington, D.C., originally filed the lawsuit in 2008 and filed its appeal in conjunction with the OTA. “As a result of the ruling, processors may continue to label these products with accurate compositional claims, providing consumers with the products they want and the information they need to make informed decisions,” according to an IDFA press release. While a 2009 report from The Hartman Group, Bellevue, Wash., (“Sustainability: The Rise of Consumer Responsibility”) found that 49% of respondents said “hormone-free” was an important label or phrase when selecting food and beverages. OTA’s Haumann says the term can be misleading as there is no such thing as hormone-free milk; all milk contains hormones. Scott A. Rankin, associate professor and chair of the Food Science Department at the University of Wisconsin-Madison, Madison, Wis., says it behooves consumers to do their homework to make informed decisions and at the same time, it’s important for companies and brands to be clear and accurate in terms of what education they put out. At Stonyfield Farm, Londonderry, N.H., Amy Elkes, brand program and consumer insights manager, says the company tries to be as transparent as possible, “using our website to show our consumers the farms — and introduce them to the farmers — where we source many of our ingredients.” Giving shoppers what they want Karoun Dairies is responding to customer demand for simple and natural ingredients with new products and packaging. Earlier this year, the company debuted a Mediterranean yogurt and a Mediter46

Dairy Foods | June 2011

ranean kefir cheese; a light cheese version will soon debut. “All the health benefits (such as rBST-free, all-natural, probiotic, live and active cultures) are incorporated on the label and packaging,” Baghdassarian says. “Also, we have introduced our Indian Dairy line under the Gopi brand cheese, d — Paneer cheese Indian yogurts and Lassi yogurt drink.” The company, notes Baghdassarian, is receiving more inquiries from consumers asking about the source of its milk and “what we put to culture or coagulate the milk.” Customers also ask about the source of the rennet or enzymes used in the cheese; if the rennet, enzymes or cultures used contain genetically modified organisms (GMO); how the cows are treated; do the cows pasture; and what is fed to the cows. Lifeway Foods, Morton Grove, Ill., announced in April that its entire beverage line (probiotic kefir, frozen kefir, Helios, ProBugs and BioKefir) are enrolled in the non-profit Non-GMO Project. Once verified, the products will be able to be marketed under the non-GMO label. “Enrolling in this program,” says Lifeway CEO Julie Smolyansky, “signals our commitment to producing real alternatives to conventional genetically modified products.” In January, Stonyfield Farm re-branded its fat-free line as a 0% line. “We believe that consumers looking for a fat-free yogurt will more easily see our 0% fat positioning,” says Caroline Miron, brand manager, “and it definitely stands out more on the shelf.” Later this summer, the company will launch Oikos Organic low-fat drinkable Greek yogurt smoothies and two new flavors (honey fig and peach mango) of Oikos Organic 0% Greek yogurt. A low-fat certified Stonyfield Organic Activia is also on the horizon as well as a re-launch of its 0% Fat Smooth and Creamy SKUs in 100 calories per 6-ounce-serving. In frozen, consumers will see new Stonyfield Nonfat Organic frozen yogurt novelty bars dipped in organic dark chocolate in two flavors. Manheim, Pa.-based Kreider Farms updated its milk labels this past year to include an rBST-free statement. In May, the company plans to launch a new upgraded ice cream container. Continued on page 48

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Natural & Organic  Stonyfield Farm nonfat organic frozen yogurt novelty bars are dipped in organic dark chocolate. They are available in vanilla and chocolate flavors.

“It will state the ice cream is made using c our own rBST-free milk o aand cream from our own ccows,” explains Dave Andrews, vice president A of sales and marketing. The old half-gallon container will be replaced by a 1.5 quart to better compete with others in the marketplace. While consumers may not want synthetic hormones added to their dairy products, they are not opposed to other additives. OTA’s Haumann notes that a recent study (done in conjunction with KIWI Magazine) found that on average, more than six in 10 respondents said they would be more likely to buy an organic food fortified with any of the following: omega-3 (69%), calcium (67%), antioxidants (64%), vitamin D (63%) or probiotics (63%). Kreider Farms’ Andrews says that perhaps even more important to consumers than what is, or isn’t, included in dairy products may be where it comes from.

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“People want local,” he says. “We grow our own feed, produce our own milk and ice cream and deliver directly to local stores. We produce our milk and ice cream with the smallest carbon footprint possible.” The Innovation Center for U.S. Dairy finds that there is a growing trend among adult dairy consumers. “[They] are more interested in local and fresh foods compared with organic,” says Miriam Erickson Brown, chair of the Health and Wellness committee for the Innovation Center for U.S. Dairy. “Consumers are associating better taste, quality and healthier products with local foods and beverages. They also are associating key dairy equities such as nostalgia and real people with local products,” says Brown, who is also the chief executive officer of Anderson Erickson Dairy, Des Moines, Iowa.  April Miller is a Cleveland-based business writer. She wrote “The Ambassadors of Cheese” in the March 2011 Dairy Foods.

 Stonyfield Farm capitalizes on two trends, organic and reduced fat, with its Oikos Organic low-fat drinkable Greek yogurt smoothies due out this summer.

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Atlanta Show Promises Solutions If you seek to reduce sodium in cheese, develop new milk products or update your processing facility, then head to the International Dairy Show in September. his year’s International Dairy Show in Atlanta offers something for everyone involved in dairy-foods processing. C-suite executives can brush up on business management practices and consumer trends. Lab technicians can stay current with the latest information about food safety and traceability, while food scientists can share information about product development and nutrition. Finally, facility managers can learn about sustainability efforts and see the latest equipment for dairy processing plants. The International Dairy Show, produced by the International Dairy Foods Association, Washington, D.C., runs from Sept. 19-21 at the Georgia World Congress Center, Atlanta. Among the challenges for cheesemakers is how to reduce sodium in cheese. The show promises to give solutions. Milk processors can learn how to grow market share and maintain brand loyalty. Educational programs will deliver consumer research and show milk’s role in the competitive beverage set. Experts in food safety will discuss the Food Safety Modernization Act, the Reportable Food Registry and technology to help processors to implement the regulations. Plant managers will hear the latest on corporate social reporting and sustainability reporting, automating production scheduling, lowering transportation costs, overcoming hurdles and accelerating sustainability results. Register and see more details about the seminars and exhibitors at www.dairyshow.com. 

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 At the International Dairy Show in Atlanta, dairy processors can see new equipment and packaging.

Dairy Show Highlights, At A Glance Monday, Sept. 19 9-10 a.m. Signature Session with Karl Rove 10-11:50 a.m. Concurrent educational sessions 10 a.m.-5 p.m. Exhibit hall open 11:30 a.m.-4 p.m. iDairyShow and cooking demonstration 5:30-7 p.m. Reception

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Dairy Foods | June 2011

Tuesday, Sept. 20 9-10 a.m. Signature Session 10-11:50 a.m. Concurrent educational sessions 10 a.m.-5 p.m. Exhibit hall open 11:30 a.m.-4 p.m. iDairyShow and cooking demonstration

Wednesday, Sept. 21 9-10 a.m. Signature session 10-11:50 a.m. Concurrent educational sessions 11 a.m.-3 p.m. iDairyShow and cooking demonstration 10 a.m.-4 p.m. Exhibit hall open 3-4 p.m. Closing reception. Passport Awards presentation on the exhibit floor.

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Anuga Is the Innovation Destination The trade fair for the global food industry runs Oct. 8-12 in Cologne, Germany. See suppliers and top decision makers in the retail, trade and foodservice/catering markets. nuga is a global food and beverage tradeshow held every two years in Cologne, Germany. It is produced by Koelnmesse, which puts on shows around the world. Anuga consists of 10 specialized segments, which match exhibitors with their right target audience. The segments are: bread, bakery and hot beverages; chilled and fresh foods; dairy; drinks; fine food; foodservice; frozen food; meat; organic; and RetailTec. Dairy foods can be found in many of the halls, but of course, those involved with the dairy industry make the Anuga Dairy segment their No. 1 destination. In 2009, this hall was home to 350 exhibitors from 35 countries and had nearly 50,000 visitors walk through it. About 85% of the visitors claimed to have a decisive role in purchasing decisions at their companies or share responsibility for such decisions. The international dairy industry uses the dairy segment to demonstrate its capabilities and innovations. Global dairy leaders exhibiting this year include Alpro (Belgium), Bauer (Germany), Conaprole (Uruguay), Ehrmann (Germany), Emmi (Switzerland), FrieslandCampina (The Netherlands), Goldsteig (Germany), Hochwald (Germany), Hoogwegt (The Netherlands), Humana Nordmilch (Germany), Milchunion Hocheifel (Germany), Milkpol (Czech Republic), Saputo (Canada), Uhrenholt (Denmark), Valio (Finland) and Zott (Germany). These companies present a comprehensive range of milk and dairy products and offer domestic and foreign buyers from the trade and foodservice markets a platform for gathering information and placing orders. Global demand for milk and dairy products is helping boost exports and opening up new target and sales markets for many manufacturers, including U.S. companies. In fact, according to the U.S. Dairy Export Council, Arlington, Va., U.S. dairy suppliers shipped 304 billion pounds of total milk solids overseas in 2010, accounting for nearly 13% of all the solids produced in the United States during the year. The United States also exported 3.7% of its overall cheese production in 2010, 7.9% of its butterfat, 55% of its dry whey and 68% of its lactose. Ice cream exports grew 25% from 2009 to 2010, with Southeast Asia driving this growth. Anuga Dairy, along with the United States Department of Agriculture-endorsed U.S. Pavilions at Anuga, which offer U.S. food and beverage marketers cost-effective visibility in the global food market, can help grow exports. Specifically, the U.S. pavilions are a prime destination for buyers and distributors from other countries seeking out high-quality and safe American-made products. The pavilions are offered in five halls: Drinks, Fine Food, Frozen Food, Meat and Organic. Dairy products can be found in all pavilions excluding meat. In 2009, about 150 exhibitors partici-

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Dairy Foods | June 2011

 Unlike any other tradeshow, Anuga’s unique concept of featuring 10 specialized tradeshow segments, one of which is dairy, in a single exposition forum, has been highly successful in matching exhibitors with their right target audience. pated in the U.S. pavilions. According to the USDA, these companies generated an estimated $7.8 million in on-site sales and more than $158 million in 12-month projected sales. “Anuga is a serious order-writing show. Our U.S. Pavilion program makes it easy for buyers to find American-made products,” says Mette Petersen, president and managing director, Koelnmesse Inc., Chicago. “Over 80% of the U.S. companies in the U.S. pavilions receive assistance via Market Access Program (MAP) funding from the Foreign Agricultural Service, an excellent way to provide U.S. companies with great visibility at a very affordable price. Imagine, more than 150,000 trade attendees from 180 countries all waiting to meet with you in one location.” Expo highlights For 2011, Anuga organizers have identified nine trend topics that will be highlighted throughout the 10 segments. They are: finger food, gourmet products and regional specialties, halal food, health and functional food, industrial ingredients, kosher products, organic products, private label and vegetarian products. Italy is Anuga’s partner country this year and about 1,000 Italian companies will attend and be involved with a special pavilion named Italian Quality. A new segment, named Anuga Foodservice, will include live cooking demonstrations. A special exhibit called “taste” returns. It features the most innovative new products, as chosen by a prestigious jury. For more information on attending or exhibiting, visit www.anuga.com. 

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ackaging that prevents spoilage of dairy foods is eco-friendly, but there is more to being green than that. Dairy Foods asked vendors about their advances in sustainable packaging. Page 66.

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Photo courtesy of Fage USA

Just Plain Extraordinary X-Flow

Thanks to a host of all-natural products and a mission to remain authentic, Fage takes charge of the Greek yogurt category by just being true to itself and to its consumers.  Marina Mayer Executive Editor

fast forward what’s coming in July & August… In July:  Buyers Guide & Sourcebook In August:  Plant of the Year  Flexible Packaging  Labeling Showcase

hen it comes to Greek yogurt, there are usually a few buzzwords that come to mind — authentic, natural and healthy, just to name a few. But when it comes to describing Greek yogurt from Fage, well, it’s just plain extraordinary. That’s because Fage yogurt isn’t just your run-of-the-mill traditional yogurt.

W

In addition to pairing up with other breakfast items or being used as a snack, Fage yogurt also is developed as a healthy cooking alternative to sour cream, mayonnaise and fresh cream. “Our yogurt, with its rich history, taps into a strong consumer demand for products that are authentic, original and all natural,” says Russell Continued on page 56 www.dairyfoods.com

55

Corporate Profile Evans, marketing director for Fage USA Dairy Industry, Inc., a subsidiary of Fage, based in Greece. “Our 85-plus years of history have been guided by the principle of providing the very best to our consumers. We treat them the same as we would our own family.” Fage Greek-strained yogurt is made using a proprietary process that blends 100% all-natural ingredients with whole milk, cream and cultures supplied from rBGH-free cows. Unlike some of the flavored yogurts out there, Fage yogurt doesn’t contain any added sweeteners, thickeners or preservatives and no powdered milk, powdered cream or powdered protein. Other label-friendly terms include protein rich, gluten-free, vegetarian and diabetic and pregnancy friendly. “Our product appeals to all consumers who demand great taste and quality,” Evans notes. “To put it simply, Fage Total delivers what we all desire — a high-protein, low-carbohydrate and low-fat indulgence that is truly healthy. We see our product as an attainable indulgence for all.” The lineup of Fage products includes a variety of fat contents and packaging. Fage Total 0% is available in 6-, 17.6- and 35.3ounce containers. Fage Total 2% and Fage Total come in 7-, 17.6- and 35.3-ounce packages. Fage also offers 5.3-ounce split cups in Fage Total 2% and Fage Total Classic paired with blueberry, cherry, peach, strawberry and honey offerings. Earlier this year, Fage introduced Total 0% with fruit flavors, which is a rich and creamy fatfree option ption that comes

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Dairy Foods | June 2011

in plain, cherry-pomegranate, blueberry acai, honey, mango guanabana and strawberry goji flavors in 5.3-ounce split cups. “The heart of our business is built around our unique and delicious Fage Total plain yogurt and is led by our top-selling plain 0% 6-ounce cup,” Evans says. “The recent introduction of our 0% fruit cups has seen tremendous success with sales growth of 150%. The fruit cups are quickly becoming an important part of Fage Total’s family of products.”

In addition to pairing up with other breakfast items or being used as a snack, Fage yogurt also is developed as a healthy cooking alternative to sour cream, mayonnaise and fresh cream. Historically simple Fage started in 1926 when Athanassios Filippou opened a small dairy shop in Athens that provided creamy, one-of-akind yogurt. In 1954, Filippou brought in his sons, Iaonnis and Kyriakos, to help create the first wholesale distribution network Greece. By 1964, the Filippou sons opened Fage’s for yogurt in G first yogurt aand pastry production facility in Galatsi, Athens.

Corporate Profile Eleven years later, thee Fage yogurt plant relocated to Metamorfiso in Attica, where ere it introduced branded ded yogurt products to the he Greek market. These se products, which car-ried the Fage trade-mark, were sold in smaller sealed tubs with attractively designed packaging. Then, in 1998, Fage began exporting yogurt to New w York City, grossing more than 2,000 tons by 2004. That’s when Fage developed a state-of-the-art, ate-of-the-art, 145-000-square-foot yogurt production facility in Johnstown, ohnstown, N.Y., which now employss more than 170 full-time people and distributes nationally to specialty and natural ural food stores, stores including supermarket chains. “We have invested $148 million to create a highly automated and specialized plant that allows us to make our authentic recipe with the highest standards of hygiene and safety,” Evans says. “Historically at Fage, we have always produced an all-natural product with only a few key ingredients,” he adds. Today, the dairy giant is Greece’s largest dairy company, producing milk, cheese and yogurt worldwide. The Fage Total brand is also the fifth largest brand in the U.S. yogurt category, according to Chicago-based SymphonyIRI Group. “Today we are still guided by the same principles of providing our consumer with healthy, authentic products and never compromising on quality,” Evans says. We are proud to play a leadership role in the food industry’s shift toward healthier products.” Marketing made simple Mar Fage’s growing business is a direct result of the Fag passion from its loyal consumers, Evans says. p ““This phenomenal ‘word of mouth’ has helped establish Fage Total as the first Greek yogurt brand in the U.S.,” he adds. However, consumers are just part of the puzzle. Fage’s growth spurt is also due in part p to its several marketing initiatives. Under its “Plain Extraordinary” TV campaign, Un example, Fage recently launched three comfor ex mercials that “exemplifies our commitment to the mercia brand and our unique premium positioning in the market,” Evans explains. One video starts out with a sea of yogurt that whips into surfboarding waves, then spla splashes together with honey and blueberry and spills over ove a yogurt-drenched cow. The second video

Fage Greek-strained yogurt is made using a proprietary process that blends 100% all-natural ingredients with whole milk, cream and cultures supplied from rBGH-free cows. features a porcelain woman draped in a sea of yogurt and the third one shows a cow plunging through a sea of yogurt. The ads were produced by Mullen, a Boston-based advertising agency. “Our products and marketing programs are designed to work across all channels of trade,” Evans says. “We are seeing tremendous success for Fage Total in mass merchandisers and supermarkets and are looking forward to continued momentum in the foodservice channel.” Fage also launched the The Fa-Yeh Away Tour 2011, where they tour the country and deliver free samples of Fage Total. “Dairy plays an important part in the American diet, but constant innovation will be necessary to maintain this position,” Evans says. “The yogurt industry is going to continue to evolve as the American consumer looks increasingly for products that are truly authentic and all-natural like Fage Total. We see ourselves continuing to lead this growth and we are very excited about the future.” Greek yogurt has carved out its own niche in the dairy world, but for companies like Fage, it’s all just plain extraordinary.  www.dairyfoods.com

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Plant P lant C Close-up lose-up

 Six filled and capped 35.3-ounce containers undergo X-ray inspection and a final case closure before being palletized and shipped out to retailers. Photos by Wayne Labs, Food Engineering magazine

Ready, Set, Fage Fage USA’s Johnstown, N.Y., plant is equipped with all the bells and whistles to stay ahead of the game.  Marina Mayer Executive Editor

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or years, yogurt has been marketed as the mainstay companion to a healthy breakfast. Pair it with fruit, oatmeal or a heartier dish such as eggs and consumers are sure to stick to their diets. But some recent ingredient and equipment innovations have enabled shoppers to turn to yogurt as more than just a lower-calorie treat. That’s why the folks at Fage USA Dairy Industry, Inc., a subsidiary of Fage (pronounced fa-yeh), based in Greece, built their 145,000-square-foot Johnstown, N.Y., plant, which has since been upgraded to withstand the ever-changing demands of Greek yogurt lovers. 58

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The plant, which became operational in April 2008, produces 85,000 tons, or 187.4 million pounds, of yogurt a year, and consists of four current filling lines, which are supported by corrugated material packaging and palletizing machinery, according to Bernard McConaghy, production manager. What’s truly unique about this plant is the absence of manual operation (except for the uncartoning of cups and trays, maintenance and some material handling), McConaghy says. From the time hormone-free milk arrives in tank trucks to the time finished yogurt is put in refrigerated storage, product is rarely visible to the human eye.

Plant Close-up

 The Johnstown, N.Y., plant produces 85,000 tons, or 187.4 million pounds, of yogurt a year nationally to specialty and natural food stores, including supermarket chains.

Farms and cooperatives in the Northeast supply Fage’s milk, which comes in by trucks via an enclosed bay with three receiving lines. After lab operators test the incoming milk onsite for bacteria, pH, solids, color and odors, it’s automatically pumped to one of the multiple milk storage silos. Flowmeters verify volumetric and weight information obtained from the truck weigh scales. Raw milk is then separated into skim milk and cream, and then pasteurized in dedicated HTST pasteurizers. The skim milk is directly added to an incubation tank, which is dosed with culture to produce yogurt curd with whey. The curd is separated from whey and then stored in a sterile holding tank, where it is blended with cream and then sent to the filling machines. After filling, packaging lines (consisting of tray lid applicators, integrated x-ray foreign object detectors and tray counters/labelers) complete the labeling and packaging tasks, thus handing off product to a robotics handling and palletizing system.

Once palletized, two floor-guided shuttles and one automated cooling tunnel provide conveyance into a high-density automated storage and retrieval system (AS/RS) in the refrigerated warehouse. “We basically are a paperless plant,” says McConaghy. “Certainly we have documentation that we use and rely on that is paper-based, but all the critical plant information is electronic-based. The interconnection of all these systems is critical to the plant operating well. It enables us to capture all pertinent data and to rely on that data to optimize plant operations.” The plant also is home to more than 400,000 gallons of unpasteurized milk storage, more than 19,000 gallons of pasteurized cream storage and 10,000 pallets of finished goods. Staying on target Within the past six months, Fage introduced five non-fat product SKUs to the marketplace. To accommodate the ability to increase productivity, McConaghy says, Fage has made Continued on page 60 www.dairyfoods.com

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Plant Close-up Photo courtesy of Webber/Smith Associates

 This walkway in the interstitial space can be used for maintenance and access to process equipment.

AT A GLANCE Fage USA Dairy Industry, Inc. Location: Johnstown, N.Y. Interstate Milk Shipper Plant: No. 0129 Interstate Milk Shipper Ratings (April 1, 2011): Raw milk 90%, Enforcement rating 97% Year Opened: April 2008 Size: 145,000 square feet Employees: More than 170 Products: Greek yogurt Processing capacity: Four current filling lines help produce 85,000 tons, or 187.4 million pounds, of yogurt a year. The plant also is home to more than 400,000 gallons of unpasteurized milk storage, more than 19,000 gallons of pasteurized cream storage and 10,000 pallets of finished goods. Packaging: Four packaging lines; a fifth is planned for installation during the summer of 2011.

several equipment expansions, including milk reception and storage, pasteurization, separation and cup production. “Production demand has doubled in the past year,” he adds. “Employee headcount has gone up about 50%, the production

capacity has increased with additional milk, cream and incubation tank processing. Additionally, a fifth packaging line is planned for installation during the summer of 2011. These changes have enabled a significant increase in production output to 85,000 tons of yogurt annually,” he says. Product consistency, McConaghy says, is a result of the combination of culture, pasteurization process and the separating process. “We separate a large majority of the whey we obtain after the fermentation process. It takes approximately four pounds of milk to produce one pound of yogurt,” he adds. Fage also performs critical monitoring of the product from reception (typically 15-20 tank trucks of milk per day) through fermentation. “We don’t necessarily validate process data for regulatory compliance issues; we monitor analytical process data to ensure there are no surprises — a fermentation batch does not behave as expected,” McConaghy explains. The plant runs primarily on distributed control systems, which not only control the process, but also control the plant’s automated clean-in-place systems. The control room monitors every process detail, allowing operators to watch pumps, speeds, valves, pressures, flow, level and more in real time. Depending on the product, a batch process can take anywhere from several hours to a few shifts. Analytical instrumentation also provides the operators and control system with vital Continued on page 62

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Plant Close-up

 Fage containers enter the automatic filling station before traveling into the packaging area. information on process variables. Lab staff then collect and analyze samples off the control room on a regular basis. The control room also provides access to a building management system that monitors the central plant utilities, HVAC equipment, boilers, chillers and the perimeter monitoring system, which includes 40 cameras mounted in strategic areas of the plant and controlled gates. Additionally, all items produced by Fage are made to order. “This is projected over several months and is converted into real orders that provide product to retailers three weeks after an order is placed,” McConaghy adds. “Fage uses the freshest materials and highest quality manufacturing standards. No preservatives are used, so this process ensures Fage product is received by retailers with at least 28 days to expiration.” Aiming for the top Because Fage is committed to providing products that it would only serve its families, the U.S. plant follows Good Manufacturing Practices, maintains an exemplary record in quality system audits and in February, scored a 99% achievement rating for HACCP compliance. The plant is also regularly audited by the New York State Department of 62

Dairy Foods | June 2011

Agriculture and Markets for compliance to the Pasteurized Milk Ordinance (PMO). “Fage challenges its suppliers to deliver high-quality, ontime materials,” says McConaghy. “Changes in suppliers are triggered by enhanced quality requirements and capacity requirements. As Fage production demands have increased, the need for additional high-quality supplier services has also. Supplier performance is constantly evaluated.” Fage also places a strong emphasis on safety training. That’s why it conducts continuous and ongoing safety programs that are driven by the plant safety committee. “Fage has a unique manufacturing system that has created a superior quality product,” McConaghy adds. “As a result, increased demand for this product has spawned greater competition in the Greek yogurt market.” Regardless of the ever-changing demands from consumers, Fage keeps its eye on the target and continues to fire out quality, authentic products.  Editor’s Note: Parts of this article were written and published in the December 2009 issue of Food Engineering, a sister publication of Dairy Foods.

SQF Level 2 Certified

Plant Close-up

Behind the Scenes A photo gallery of Fage USA Dairy Industry Inc., Johnstown, N.Y. Photos by Wayne Labs, Food Engineering magazine

 Above, after lab operators test the incoming milk on-site for bacteria, pH, solids, color and odors, it’s automatically pumped to one of four 26,000-gallon silos. Right, a robotic arm maneuvers pallets of yogurt.

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Plant Close-up

BEHIND SCENES the

For more photos, visit www.dairyfoods.com/behindthescenes. Or, take a picture of the mobile tag with your smart phone to go online now. Get the free mobile app at http://gettag.mobi.

 Inoculation/fermentation tanks are outfitted with process instrumentation, feature multiple inlets and include a CIP system with mix-proof valves. Photo courtesy of Webber/Smith Associates

 Above, once palletized, two floor-guided shuttles and one automated cooling tunnel provide conveyance into a high-density automated storage and retrieval system (AS/RS) in the refrigerated warehouse. Left, a series of pumps and valves direct ingredients to the appropriate holding tank.

www.dairyfoods.com

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Packaging Technology

Protect the Product Packaging that prevents spoilage of dairy foods is eco-friendly, but there is more to being green than that. Dairy Foods asked vendors about their advances in sustainable packaging.  Jim Carper Chief Editor

airy Foods: How do you define sustainable packaging?

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Ron Cotterman, Sealed Air Corp.: For packaging to be sustainable, it must meet the demands for value and performance while minimizing environmental impact. For dairy food packaging, our priorities are to produce products that extend distribution and offer convenience, protection and efficiency while reducing waste, conserving energy and optimizing raw materials when possible. From an environmental perspective, many consider the ideal packaging product to weigh almost nothing and have the capacity to be recycled. But when you take a closer look at the role packaging plays in reducing waste, you realize you must quantify environmental impacts of packaging and the contents of the packaging throughout the entire supply chain. Understanding the impact throughout the supply chain is an important first step toward improving overall environmental sustainability.

Meet the Participants Murray Bain, vice president marketing, Stanpac Inc. Elisabeth Comere, director, environment and government affairs, Tetra Pak North America Ron Cotterman, executive director of sustainability, Sealed Air Corp. Paul Dean, vice president, commercial North American packaging, Scholle Packaging Jim Dwyer, CEO/president, RB Dwyer Group Roman Forowycz, group president/chief marketing officer, Clear Lam Packaging Hella Gourven, marketing manager, Crown Food Packaging North America Sveinar Kildal, director, corporate environment, Elopak James D. Taylor, business development manager, sustainability, Printpack Inc.

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 Scholle’s products for the dairy market feature tamper-evident seals and caps.

James D. Taylor, Printpack: Sustainable packaging is beneficial, safe and healthy for individuals and communities throughout its life cycle. It is sourced, manufactured, transported and recycled using renewable energy, and it is manufactured using clean production technologies and best practices. Hella Gourven, Crown Food Packaging North America: Crown approaches sustainability in three ways: social, environmental and economic. In other words, it’s the materials we use, the products we design and the way we do business. Murray Bain, Stanpac: We define sustainable packaging as a product that has as little impact on the environment as possible. The package however needs to meet the criteria of the customer and also meet the need of the consumer. Paul Dean, Scholle Packaging: A sustainable package reduces stress on the environment through less materials usage, and increases efficiencies in storage, shipping and end-use logistics. Jim Dwyer, RB Dwyer Group: Customers say they want an “environmentally friendly” product and it is sometimes challenging to understand what that means. One of our goals is to educate the customer as to what films are available. We offer PLA film, a compostable film made from plants, a renewable resource and PETG, a recyclable film. In some cases, we suggest that the film be down gauged, which reduces the amount of film used. The use of lighter film is a quick and easy way to make a sustainable change and reduce the amount of packaging used.

Packaging Technology Dairy Foods: Some dairy processors use seals and tamperevidence in their product packaging, but this can mean extra material that adds weight, and it needs to be recycled. How can a processor balance sustainability practices with its food-safety needs? Cotterman: We are in the process of introducing a new reclosable shredded cheese package with a peel-off seal that allows for immediate tamper detection and eliminates the need for a zipper and secondary seal. In some cases, this technology has resulted in a materials reduction of 2-4 inches. Sveinar Kildal, Elopak: Food safety and sustainability are both critical. The balance comes from continuous improvement in reducing the amount of raw materials. This is true even of renewable resources like the paperboard in our carton, which we have made significantly lighter over the years. Elisabeth Comere, Tetra Pak North America: Aseptic packaging is based on the principle of ensuring that both food and packaging materials are free of harmful bacteria at the moment the food is packaged. The result is a packaged food product that can be described as “commercially sterile,” which means that it can be preserved safely at ambient temperature from six months to one year or more. For dairy products specifically, the aseptic technology and ultra high temperature (UHT) processing makes milk products shelf stable, which brings benefits associated with not having to rely on a chilled distribution chain. The UHT process purifies the milk at a high temperature for a short time, killing all bacteria without harming the quality of the nutrients. The purified milk is then sealed in sterile cartons, which have six layers of protection to keep impurities, light and oxygen out.

UHT processing makes milk products shelf stable, which brings benefits associated with not having to rely on a chilled distribution chain. Gourven: One of the key benefits of metal packaging is that product is filled, retorted and shipped in a single container, without the need to add materials later in the process. This includes secondary packaging, which thanks to metal’s inherent strength, is often unnecessary. Since the material is rigid and robust, the can is more resistant to damage during shipping.

What’s Next in Dairy Packaging? A 2009 report from PMMI found these expectations over the next two to three years: • The shape of milk containers in greener bottles • Reduced package weight • Greater concentration on making a safer product • Case-less secondary packaging • Flexible packaging with re-closeable closures • Appeal to higher-value niche markets • Packaging and labeling more attractive • More packaging innovation Source: Dairy Industry Market Research Study, PMMI. PMMI is a trade association of companies that manufacture packaging, processing and related converting machinery.

Consumer safety and long shelf life, in fact, are arguably the metal can’s most notable and time-tested attributes. Cans are hermetically sealed, so microbes, oxygen, light and other agents cannot infiltrate, contaminate or degrade the contents. By choosing metal, dairy processors don’t have to pick just sustainability or food safety — they get both in one convenient package. Bain: Food safety is a given and can’t be compromised. The goal with tamper-evident solutions is to find one that has as little impact as possible.

Dean: A key part of sustainability for processors is the protection of their customers and the proper delivery and dispensing of their product. Our products for the dairy market feature tamper-evident seals and caps. Dairy Foods: Please share an example of how your company helped a processor convert to sustainable packaging. Roman Forowycz, Clear Lam Packaging: We worked closely with Stonyfield Farm over a two-year period to develop and commercialize new plastic yogurt cups made from renewable plant-based raw materials. This breakthrough technology replaced petroleum-based polystyrene plastics (PS #6) cups. In addition, Clear Lam invested significant resources into R&D and commercialized packaging technologies that minimize the impact on the environment. This is part of our Project EarthClear initiative. Three key areas of technology drive this. The first, renewable raw materials, includes rigid packaging and films made from bio-based materials instead of oil. The second focuses on recycled plastic and paper content for flexible and rigid packaging. The third, lightweighting, is designed to reduce the carbon footprint of packaging through less plastic while maintaining strength, quality and integrity. Comere: Bright Dairy is China’s largest provider of fresh milk, yogurt and cheese products. When Bright Dairy decided in 2008 that it needed a program to ensure long-term sustainable Continued on page 68 www.dairyfoods.com

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Packaging Technology growth, the company turned to Tetra Pak. Since then, Tetra Pak has helped Bright Dairy implement a sustainable operational cost reduction (OCR) program that has achieved operational cost reductions of up to 10.9%. The scope of the OCR-CI program focused on the pre-processing and filling units and included a range of improvement actions. These actions included water flush control for pasteurization, more accurate raw milk reception, optimized milk recycling procedures, air push devices for UHT processing and overfilling reduction, leading to a reduction of product waste of more than 24%.

 Sealed Air Corp. helped cheesemakers convert to highperforming, lower-gauge films.

We pioneered a new lowacid aseptic filling system. Sustainability is enhanced through efficiencies gained by longer production runs, reduced chemical consumption and less energy use with ambient distribution of the filled package. Taylor: Our standup pouch offers a major producer of personal-care products the following sustainable benefits when compared to the existing paperboard carton: source reduction, fewer greenhouse gas emissions, less water consumption and fossil fuel reduction. The manufacturer saw a 72% reduction in total weight of the secondary packaging, from 1,529 tons per year to 434 tons. GHG emissions decreased 77% and water consumption was reduced 94% for the manufacture of base materials and conversion to finished secondary package. There was a 27% reduction in fossil fuel consumption for the manufacture of base materials and conversion to finished secondary package. Based on the individual packaging weight, unit volume and industry recycling rates, the comparative amount of our material to landfill after recycling is 395 tons per year versus 611 tons per year of CRB paperboard. This equates to a 35% reduction in solid waste to landfill. Bain: We have converted a number of customers from plastic ice cream packaging to paper. We use paperboard that is FSCcertified. The Forestry Stewardship Council follows best practices in forest management. Dean: We pioneered a new low-acid aseptic filling system. Sustainability is enhanced through efficiencies gained by longer production runs, reduced chemical consumption and less energy use with ambient distribution of the filled package. 68

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Cotterman: Sealed Air packaging specialists have assisted dairy customers using Cryovac branded products in the development of more sustainable packaging by converting their materials to high-performing, lower-gauge films for cheese products ranging from 8 ounces to 5 pounds. These reducedgauge films allow for a reduction in materials and resources while still offering consistent product protection. Dairy Foods: Has your company produced life-cycle analysis or greenhouse gas emission reports regarding packaging? Dean: We have completed an LCA study for its 3-liter bag-inbox wine market. The study showed bag-in-box packaging to have fewer impacts on the environment than other packaging. Continued on page 70

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What is eco-friendly about Evergreen Packaging cartons? U U

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Our cartons are recyclable for over 30 million households Our cartons are made with renewable materials – over 70% of the carton is made from paper using trees from responsibly managed forests Our cartons are made with renewable energy – over 50% of the energy used to make the paper in our cartons comes from biomass

Evergreen Packaging Cartons: The Smart Choice Consumers are demanding more from packaging than a cost-effective and convenient way to keep products fresh. Today a significant and growing number of consumers consider the environmental impact of the packaging in their product selection process. Over 70% of our carton is made from paper, derived from a renewable resource: trees. And for an ca increasing number of households, cartons are recyclable. in

So, consumers can enjoy milk kept fresh – and feel good about So their purchase decision. th www.evergreenpackaging.com w

Packaging Technology Cotterman: As part of our SmartLife initiative, we help our customers assess the energy, carbon and waste implications for packaging and the products the packaging protects throughout the entire supply chain. We also demonstrate the wider cost, environmental and social impacts of food and product waste so customers can prioritize and implement more sustainable packaging decisions. We’ve found that the carbon footprint of packaging and the energy to produce packaging is far less than the carbon footprint associated with the production of the food product the packaging protects. The contents of the package are critical when assessing carbon footprint and conducting life cycle analysis. For example, by the time the food has reached the consumer, a significant amount of natural resources have been expended to grow, harvest, process, transport and store the product. Food that spoils in the consumer’s pantry or refrigerator wastes not only the product at hand, but all the natural resources that went into delivering the good to the home. Furthermore, food that ends up in a landfill can actually contribute to greenhouse gas emissions. Kildal: Studies show that carbon dioxide emissions from gabletop carton production are less than one-third the level produced by plastic and glass bottles, perhaps as little as onetenth as much. Over the past three years, Elopak has reduced its own carbon footprint, company-wide, by 14% Dairy Foods: Dairy foods are sold in multiple channels, including grocery, c-store, vending, foodservice and institutional. Do your sustainable packaging solutions vary according to channel of distribution? Taylor: The club store channel seems especially in need of sustainable packaging alternatives. Multipacks, in particular, are often over-packaged in heavy, expensive corrugated or paperboard. To the extent that Printpack can offer flexible packaging alternatives to traditional club store multipack formats, we can bring significant value to our customers that distribute products through these channels. Bain: Glass refillable bottles for milk and dairy products are gaining popularity in grocery stores and home delivery in some parts of the country remains strong. There is a benefit

EXTRAS Clear Lam Packaging ............................................www.clearlam.com Crown Food Packaging North America ........www.crowncork.com Elopak ..........................................................................www.elopak.com Printpack Inc......................................................... www. printpack.com RB Dwyer Group .................................. www.therbdwyergroup.com Scholle Packaging ................................................... www.scholle.com Stanpac Inc. .......................................................www.stanpacnet.com Tetra Pak North America ....................................... www.tetrapak.com Sealed Air Corp. ......................................................www.cryovac.com

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to using a container over and over again. And, with home delivery, one vehicle delivering milk and dairy products saves each family a trip to the grocery store, which reduces emissions greatly. Comere: Our packaging solutions do vary according to the channel of distribution. Our portfolio is broad and our cartons adapt according to the distribution channel used. The light weight and shape of the cartons drive efficient distribution in the dairy supply chain, which leads to a low environmental impact. Aseptic packages make the product shelf-stable, meaning they don’t need to be refrigerated for transportation and storage, helping to reduce greenhouse gas in transport.

The club store channel seems especially in need of sustainable packaging alternatives. Dairy Foods: Packaging can jam equipment resulting in waste and spoilage. How do your products (or your training) help a processor reduce waste on the production line? Comere: In the last year, we have further improved the environmental efficiency of our filling equipment by minimizing the energy and water consumption, as well as the operational waste. With these new generation filling machines, dairy processors will cut the waste generated by 30%. Specifically, our A3 filling line is the first in the world to receive an Environmental Product Declaration certification. This machine consumes 11% less energy, produces 30% less waste, uses 70% less water and 80% less cleaning agents. Taylor: We offer field technical service resources. We are available to troubleshoot when there are productivity issues and will often proactively provide line audits to help customers to reduce waste through the set up and run processes. Gourven: Metal packaging is also a cost-effective choice of format thanks to its fast filling speeds. It is efficient to manufacture due to material and design simplicity. In most canmaking operations, the metal starts as a flat sheet and then is manipulated into the familiar canister shape. Bain: Our ice cream filler is installed by our technical service professionals who focus on training the operators on the principals of running and maintaining the equipment so that it will run efficiently and with low waste. Dean: We develop and build filling equipment designed specifically for our bag-in-box packaging. We hold training events for our customers’ production line and plant engineering personnel prior to installing a filler. 

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Global Insights

Are We There Yet? an you imagine anyone in the New Zealand or Australia dairy sector debating the merits of pursuing exports? Do industry participants in the Netherlands or Denmark ever ponder whether globalization is here to stay? Do they distinguish their customer base between domestic and overseas? Of course not. To question such things would be ridiculous. Some matters are simply understood. This is the space in which we compete. Over the last five years, the U.S. dairy sector has been trying to find its position on the global playing field. We are now the world’s third-largest dairy exporter, trailing only the 27-country European Union and New Zealand, with a 17% share of global dairy trade. We are the largest supplier of skim milk powder/nonfat dry milk, whey and lactose, and the third-leading supplier of cheese.

C

Two trends stand out for future growth: the expanding urban middle class and health and wellness. In the next 15 years, 60% of the global increase in GDP will come from the world’s top 600 cities. The baby formula sector is poised to double in size by 2015. Dairy finds itself aligned with key nutritional priorities, including weight management and healthy aging. There’s a greater understanding that most of our incremental production growth is being sold overseas. And at last, the entire U.S. industry is beginning to accept the stakes of globalization. This is evident in the debate swirling about improving our dairy policies. The upcoming farm bill negotiations will address aspects of our pricing regulations. Some policies (such as the support price) clearly hinder the creation of a more diverse product portfolio to meet the needs of global customers. We also see more dairy processors actively exporting. That said, we are still growing into our new role as a global supplier, and the maturation is far from universal. For instance, the recent decision by the National Conference on Interstate Milk Shipments to retain the outdated somatic cell count threshold of 700,000 cells/milliliter hurts our global competitiveness, both by damaging customer perceptions of our quality and also increasing supply chain complications for exporters who must meet certain market standards, such as those of the EU-27. 72

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Tom Suber

Technical barriers to trade have proliferated. In the last year, China, Russia and Algeria – three of the world’s largest dairy importers – have thrown up thorny new certification requirements that undercut our export potential. In addition, price volatility has persisted and our use of risk management tools hasn’t really progressed, even as Oceania and Europe cut their learning curves and develop tools of their own. And yet, the size of the prize is undeniable. According to the Food and Agricultural Policy Research Institute (FAPRI), world cross-border dairy trade is growing three times as fast as U.S. domestic consumption. Two trends stand out for future growth: the expanding urban middle class and health and wellness. Consider: 60% of the global increase in gross domestic product over the next 15 years will come from the world’s top 600 cities, says McKinsey & Co. The baby formula sector is poised to double in size by 2015, says Euromonitor, and dairy finds itself nicely aligned with key nutritional priorities such as weight management, protein intake and healthy aging. These trends were identified in the Globalization Study conducted in 2009 by the Innovation Center for U.S. Dairy (with support from Bain & Co.). Later this year the Innovation Center will release a refresh of Bain’s findings to see if they still hold. Among the original conclusions: • Developing markets have continued to see strong consumption, outstripping domestic supply. • Export supply continues to be lagging behind. • U.S. suppliers are well-positioned, but buyer feedback affirms we must still address weaknesses in commercial practices, such as improved customer focus, in-market presence and commitment to regular deliveries with longer-term pricing arrangements. Over the last decade, we’ve ggone from exporting p g 5% of our production n to exporting 13%, and we’ve matured along the way. But maturation is an ongoing process. I’d like to think we don’t have to answer the question estion of whether globalization is here to stay anymore. Instead, we need to decide what role we will play in this growing, globalized balized market, and we need d to focus our resources on what we need to do to get there.  Tom Suber is president of the U.S. Dairy E x p or t C ounc i l , Arlington, Va. He can be reached at tsuber@ usdec.org.

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The MilkPEP Awards have moved online! Now it’s easier than ever to share your success stories and win an iPad ®, Flip ® Camera and more. Plus, you can enter as often as you like for great monthly prizes. You’ll even have a chance at the grand prize of starring in your own Milk Mustache “got milk?” ad. Kim Peter used innovative ways to promote ‘Refuel with Chocolate Milk’ and grew sales for Anderson Erickson Dairy. Want to see your smiling face in an ad like this? Just tell us your success story. Go to milkpep.org today and enter to win your MilkPEP Award.

MilkPEP. You own it. Now use it. © 2011 America’s Milk Processors. got milk?® is a registered trademark of the California Milk Processor Board.

Processing & Operations Quality on the Line

Controlling Listeria Monocytogenes, The Bad Bug in Dairy Plants isteria monocytogenes (L. mono) is a gram-positive bacterium and a specific member of the Listeria family. It is capable of causing severe illness and even death. The mortality rate from L. mono in susceptible populations is one of the highest of any known food pathogen. Individuals with compromised immune systems are particularly vulnerable. The Centers for Disease Control and Prevention (CDC) report that L. mono is responsible for more than 2,000 reportable foodborne illnesses and more than 500 deaths annually. L. mono is a “bad bug.” There are many different species in the Listeria family. They are widely distributed in nature and are often prevalent in plant environments. Most species of Listeria are considered to be non-pathogenic. However, the non-pathogenic species “hang out” and attend the same “parties” as the pathogenic and feared L. mono. Recent USDA and Food and Drug Administration surveys have reported that Listeria are present in more than 10% of all raw milk from commercial U.S. dairy farms. The Listeria family of bacteria, especially L. mono, is considered to be psychrotrophic (capable of survival and growth at refrigerated temperatures). Listeria are not destroyed by freezing. Thus, they often thrive in dairy plant environments where milk, soil, dirt and moisture can accumulate. Prime areas for Listeria to thrive are: raw milk receiving/ storage, refrigerated storage, cooling unit condensate lines or drip pans, drains, crevices in walls and floors, cooler conveyors and waste compactors. Also, Listeria bacteria are capable of attaching to equipment surfaces and forming a thick polysaccharide biofilm that protects them against the lethal effect of chemical sanitizers. These biofilms can be a potential source of contamination.

L

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Dairy Foods | June 2011

Controlling L. mono in dairy plants Effective cleaning and sanitizing of equipment and environmental surfaces is essential to controlling L. mono in dairy plants. Fortunately, L. mono is highly susceptible to most sanitizers if the biofilm has been completely removed by proper and effective cleaning. Therefore, the control of Listeria is an issue of effective cleaning. For sanitizers to be effective, all food residues and the polysaccharide biofilm must be removed from the bacteria attached to surfaces. Chlorinated clean-in-place, foam and manual cleaners are effective in removing the biofilms. Special attention must be devoted to environmental surfaces such as floors, walls, ceilings and other nonprocessing areas. Environmental areas that are in ill repair will make the control of Listeria almost impossible. Drains, floor gutters and trenches must be thoroughly cleaned and sanitized on a daily basis. Using iodine or Quat blocks in floor drains is highly effective when used in conjunction with proper cleaning and sanitizing. Floor foamers are more effective than foot baths. Most sanitizers, when properly used on clean food contact and environmental surfaces, will be effective against L. mono. An effective cleaning and sanitizing program must be supported by a robust Good Manufacturing Practices (GMP) program. People are the No. 1 means of distributing Listeria throughout the plant environment, whether by clothing, utensils, cleaning supplies, pallets, forklifts, trash totes or unacceptable hand/glove washing and sanitizing practices. Plant personnel must understand the importance of the GMP program. GMPs must be enforced – every day! The control of Listeria in plant environments must be verified by a formalized environmental sampling and testing

Henry Randolph

Pasteurization kills L. mono

program (see my March 2011 Dairy Foods column). Testing should be for Listeria, not specific for L. mono. Remember – the non-pathogenic species are members of the same country club as L. mono. Controlling L. mono is an ongoing and continuous “cold war” battle that must be won one day at a time. Effective cleaning and sanitizing is a basic requirement for controlling this dangerous pathogen.  Henry E. Randolph is the founder of Randolph Associates, Inc., which advises dairy processors about improving quality and operations.

Go In-Depth Learn more about food safety at Randolph Associates Inc.’s training courses. Dairy Technology Workshop, Oct. 10-13 and Pasteurization Workshop, Dec.1215. Contact Kristy Clark at 205-5956455 or [email protected].

She doesn’t know how technology can make her food safer. But you do. At DuPont Qualicon, we believe that science— particularly biotechnology—offers the potential to help ensure the safety and quality of our global food supply. Our innovative science can help you perform fast, accurate food quality testing to address a broad range of challenges—so you can get products to market faster and help ensure the safety of the foods people enjoy every day. 1-800-863-6842 Qualicon.com Technology rules. Results matter.

DuPont Qualicon Copyright © 2011 DuPont. The DuPont Oval Logo and The miracles of science are trademarks or registered trademarks of E.I. du Pont de Nemours and Company or its affiliates. All rights reserved. ™

New Product Showcase

Filtration Ecolab

Save time, money and membranes with the Ecolab Ultrasil program, which is a two-part, enzyme-based, cleaning program, including Ultrasil 67 and Ultrasil Extend. Used together, this unique combination of stabilized enzymes, surfactants and sequestering agents are said to provide better soil penetration and protein breakdown. Benefits include increased membrane life and production time, reduced water and energy consumption during clean-in-place and significant effluent impacts, such as phosphorus and potassium reduction. Ecolab 800-392-3392 www.ecolab.com

The Pall Aria FB system provides consistent downstream quality. This user-friendly, automated system uses robust PVDF hollowfiber microfiltration membranes to retain suspended contaminants and achieve microbial bioburden reduction. A unique air scrubbing and flux maintenance process provides high-recovery yield >98% and consistent performance, with typical turbidity <0.1 NTU, TSS <0.1 ppm and silt density index <3. Pall Corp. 866-905-7255 www.pall.com Pall Corp. Diversey says it’s committed to delivering the best in class service in membrane applications through technology and knowledgeable employees. Its global proven practices combined with local expertise can assess any plant and create customized programs to optimize a plant’s cleaning and production requirements. Formulated for membranes, the Divos products ensure that the highest standards of hygiene are obtained on membrane installations and help extend their life. Diversey, Inc. 262-631-4001 www.diversey.com

Microdyn-Nadir GmbH offers a wide variety of membrane filtration solutions for the dairy and food industry. Its Spira-Cel spiral wound filtration elements come in standard and custom sizes in the range of micro, ultra and nanofiltration. Spira-Cel elements are said to have great retention, high fluxes, long lifetime and excellent performance in dairy and food applications. Microdyn Technologies Inc. 919-341-5936 www.microdyn-nadir.com

Microdyn Technologies Inc.

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Dairy Foods | June 2011

View videos demonstrating the newest dairy equipment by visiting www.dairyfoods.com/tv

New Product Showcase Koch Membrane Systems has been a pioneer in separation and filtration products for close to half a century. Only KMS has microfiltration, ultrafiltration, nanofiltration and reverse osmosis membranes to address the needs of the dairy industry. Whether a user is producing cheese, processing whey, extracting high-quality nutraceuticals or producing a combination of products, KMS has the membrane technology to enhance any process. Koch Membrane Systems Inc. 888-677-5624 www.kochmembrane.com

rous to assist with a green image for today’s progressive industries. X-Flow North America 815-986-0391 www.xflow.com X-Flow

Dairy processors and food and beverage manufacturers looking for a solution to meet the challenge of high-strength biodegradable wastewater management can turn to Norit X-Flow, which is considered to be a leader in the development and supply of ultrafiltration membrane technology. Norit’s X-Flow’s UF membranes for anaerobic MBR systems are a sustainable solution for industrial wastewater. The systems produce valuable biogas and high-quality water for reuse or discharge as well as effectively reduce phospho-

www.dairyfoods.com

77

Buyers Mart

PLANT EQUIPMENT Omega

Omega Engineering’s new UWPH2-NEMA wireless pH temperature transmitter features a high-performance microprocessor-based wireless radio transmitter built into a NEMA enclosure. It transmits pH, temperature and signal strength in real time. It also comes with free software that converts PCs into a multi-channel chart recorder or data logger. This transmitter works with Omega’s UWTC series receivers for a complete wireless system, and is ideal for outdoor or high humidity applications, water treatment, chemical, food processing, waste treatment and disinfecting. Omega Engineering Inc. 203-359-1660 www.omega.com Southworth Products offers worker platforms that bring the worker to the work. These platforms feature custom-configured lifts that can be designed into most production lines and stable scissor lifts in stationary or movable configurations and in a multitude of platform sizes and lifting ranges. Southworth Products Corp. 207-878-0700 www.southworthproducts.com Armfield launched its new FT174X Modular Miniature-scale HTST/UHT Process System, which is said to be the most flexible heat treatment system on the market for use in laboratories. The whole unit is controlled by an 8-inch color touch-screen control panel that operates the tubular/plate heat exchangers, DSI unit or one of the many options that are available for this system. The system can also integrate an in-line homogenizer and can include the optional sterile filler, chilling unit and mixing tanks to form a full sterile or nonsterile miniature-scale production line. Armfield Ltd. +44 (0) 1425 478781 www.explorearmfield.co.uk 78

Dairy Foods | June 2011

Lantech’s new LeanWrap products provide better loads, increased uptime, reduced film costs and support sustainability efforts through the innovations of No Film Break technology, Pallet Grip and the new Load Seeking Clamp. The patented No Film Break technology eliminates the reasons why film breaks. Pallet Grip, a patented design, locks the load to the pallet and ensures it won’t slide off during transit, which reduces the likelihood of damaged product. And the patented Load Seeking Clamp operates by moving to the edge of the load at the start of the wrap cycle and reduces film breaks by up to 25%. Lantech 800-866-0322 www.lantech.com Fogg Co.

Fogg Filler redesigned its bottle rinsers to reduce consumables by 50%; 65% for older models. By simplifying the valving process, Fogg reduced the load on wear components in the bottle clamps, and eliminated the on/off valve so it will not need to be rebuilt. In place of the on/off valve, Fogg increased the size and effectiveness of the collection pan, which now easily drains rinsing fluids to the optional built-in rinse recovery system to filter and reuse, saving 96-98.5% of fluid. Fogg Co. 616-786-3644 www.foggfiller.com PEWE developed the Poly-E2 series DAF system to assist wastewater treatment facility operators. Other features include the Tru Counter Flo plate pack, the ParaLam Weir system, the integrated pipe flocculator and the ROGUE MAX RGT regenerative turbine aeration system. The Poly-E2 DAF operates with complete pre-

R & D INGREDIENTS iTi Tropicals’ coconut water’s versatility provides a low-calorie base for 100% juice blends. For instance, the standard for coconut water is 5 brix. Thus a 60 brix concentrate can be diluted from 6.436 solids to 0.424 solids per gallon. This equates to one gallon of concentrate to 15.2 gallons of single strength. Plus, it blends easily due to its gentle flavor and translucent color and offers a low caloric load and wellknown nutritional benefits. iTi Tropicals 609-987-0550 www.ititropicals.com CP Kelco developed a set of products that are compliant to the regulatory requirements specified in the recent initiative to align international pharmacopoeias. The family of compliant products includes special grades of xanthan gum, pectin and cellulose gum that are tested under the new and expanded microbial requirements. CP Kelco 678-247-7413 www.cpkelco.com

cision of the command control automated panel. The vessel is an all-welded polypropylene design, and the chassis is constructed of AISI 304 stainless steel with non-corroding components. Process Engineered Water Equipment LLC 360-798-9268 www.pewe-llc.com Spirax Sarco released a new range of VHT vent heads, suitable for vertical open-ended steam vent pipes. The vent heads are designed to safely discharge dry steam to the atmosphere at low velocity, protecting personnel from injury and buildings from damage and minimizing the nuisance of water spray on the surroundings. Plus, the new internal drain recovers condensate that would have otherwise been directed to an external drain, and removes the possibility of hot condensate exceeding temperature limitations of local drainage. Spirax Sarco Inc. 800-575-0394 www.spiraxsarco.com

Leading You To

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As a CASRO member, we subscribe to the Code of Standards and Ethics for Survey Research established by the Council of American Survey Research Organizations.

ADVERTISING CLASSIFIED ADS To place a classified ad, contact Suzanne Sarkesian, Dairy Foods Classified Sales Representative at 248-786-1692 or fax to 248-283-6596, [email protected].

AUCTION

AUCTION Personal Care Products Coty, Inc. - 2-DAY SALE! July 13 & 14 • Rocky Point, NC

• VERY LARGE Assortment Lab Equipment! • Over 50 Walker, Groen S/S Tanks & Kettles • Bottle, Tube, Blister-Pack Packaging Lines • APV Homogenizer, Colloid Mills & Pumps • Carton Formers, Shrink Wrappers, Coders • Huge Spare Parts Inventory! • Boiler, Air Compressors, Maintenance, More!

www.harrydavis.com

HARRY

DAVIS & COMPANY

ON-SITE and ONLINE AUCTION! Call for Color Brochure

412-765-1170

BLOW MOLD TRAINING Need Training? Call the Doctor! BRUCE MEYER - Blow Mold Engineer P.O. Box 1373 Huffman, TX 77336 Ph/Fax: 281-324-5031 Cell: 281-831-2072

Our Future As The Leader In Dairy Auctions Was Clear As A Bell. As the leader in food and dairy auctions, M. Davis Group keeps showing proven results. We know asset value and marketability and can help you assess your equipment value, monetize excess or underperforming assets, and turn hard assets into working capital. Clearly, we’re the partner for you. Call or visit us online.

AU C T I O N S, A P P R A I S A L S, AC Q U I S I T I O N S, S O L U T I O N S

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dfx0310Class-Blowmold.indd 1 80 Dairy Foods | June 2011

2/8/10

412.521.5751 mdavisgrp.com

8:55:23 AM

EQUIPMENT FOR SALE

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dairy products and juices.

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SERVICES

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• 3A Compliance • 400 PSI • 350 Degrees • Stainless or Hastel • 8”, 4”, 2” • 1,100 GPM • ASME Coded Spencer Strainer System w w w . s p e n c e r s t r a i n e r. c o m 812-282-6300

www.dairyfoods.com

81

EQUIPMENT FOR SALE

ICE CREAM DOLLY “The Original Ice Cream Dolly” els New Mod in Available e! id Tall and W

NEW & USED CARTS 80 G A L B O S S Y S 120 G A L B O S S Y S WHEEL CARTS • 4 WHEEL CARTS FOLD-UP CARTS Z I N C P L AT E D • S TA I N L E S S S T E E L FOLDING • RIGID

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82

Dairy Foods | June 2011

3/7/11 10:17 AM

EQUIPMENT FOR SALE

“Serving the Dairy, Beverage & Food Industries for over 78 years.” STORAGE TANKS (1) 25,000 GALLON WALKER SILO (1) 50,000 GALLON MUELLER SILO (1) 40,000 GALLON CREPACO SILO (1) 40,000 GALLON DCI SILO (2) 3,000 GALLON DCI ROUND HORIZONTAL TANKS (2) 6,000 GALLON WALKER ROUND HORIZONTAL LARGE STOCK OF 1000 - 10,000 GALLON HORIZONTAL STORAGE TANKS STAINLESS INTERIOR

HOMOGENIZER SERVICE

Ser v ing Wit h

Pride Sinc

6 e 1 94

FIELD SERVICE FOR APV GAULIN MACHINES 24/7

HOMOGENIZER GAULIN G132 1.5TPN, 10,000 GPH @ 1500 PSI W/MICRO GAP 1999 TETRA ALEX 20 770 GPH @ 5800 PSI TETRA ALEX 30 5970 GPH @2350 PSI GAULIN MC18-5TBS - 1190 GPH @ 5000 PSI GAULIN MS18-8TBS - 590GPH @ 8000 PSI GAULIN K24-3BS 2000 GPH @ 3000 PSI CIP SYSTEMS HOT WATER SETS UNILOY MODEL 350 BLOWMOLD SYSTEM GARDNER DENVER 125 HP AIR COMPRESSOR MODEL 36 CHERRY BURRELL DEAERATOR

Processing Tanks (6) 8,000 GALLON VERTICAL PROCESSORS

262-835-2390 E-mail: [email protected]

sprinkman.com

Advertise in our Classified Section. Contact Suzanne Sarkesian at 248-786-1692 or check out www.dairyfoods.com! www.dairyfoods.com

83

EMPLOYMENT

JUDGE INC.

HIRING

J U D G E I N C I S A N I N D U ST RY L E A D E R RECRUITING FIRM SPECIALIZING IN FOOD AN D B EVE R AG E MAN U FACTU R I NG F OR OVER 35 YEARS. CONTINGENCY OR RETAINED SEARCH: VP ENG/MFG/OPERATIONS PLANT/PRODUCTION MGMT PLANT ENG/MAINT MGRS WAREHOUSE/DISTRB MGMT QUALITY/PROCESS IMP. MGMT MAINT/PROD/QC SUPERVISORS TO SUBMIT YOUR RESUME, OR ENGAGE SEARCHES, PLEASE CONTACT: TINA GANNON DIRECTOR, JUDGE INC. FT. MYERS OFFICE 4315 METRO PARKWAY, FT. MYERS, FL 33916 PH: (239) 332-0931 ext. 1004, FAX: (239) 332-4305 CELL: (813) 335-1515 EMAIL: [email protected] TO SEE A LIST OF OUR CURRENT JOB POSTINGS, CHECK OUT OUR WEBSITE AT

HTTP://WWW.JUDGEINC.COM

S. California Ice Cream Manufacturer Seeks:

High quality individuals for National Sales Manager OMaintenance Technician

Milk Processing Plant Manager Join our progressive & expanding company on the cutting edge of technology. This position will oversee the efficient operation and function of Kreider Farms Milk Processing Plant in Manheim, Pennsylvania. Applicant Requirements: • BS degree in Food/Dairy Science or related Field. • Five years Dairy/Food Mfg experience • Five years Management experience • Computer skills in Word & Excel

Job Skills Requirements: • Strong organizational ability • Good communication skills • Problem solving • Ability to manage people

EXCELLENT SALARY & BENEFITS Fax or e-mail resume to 717-665-9614 e-mail: [email protected] Website: www.kreiderfarms.com

O

We are a great company; come join our team!

SOFTWARE

Fax your resume to: (949) 655-0081

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HENSON PARTNERS, INC. Phone / Fax: 866-898-9911 Web: http://www.hensonpartners.com

84

Dairy Foods | June 2011

Owl

Software Program Product Development Nutrition Labeling Reformulation Least Cost Formulation Batching Reverse Engineering

Software Toll Free: 888.621.9063 573.442.4126 Fax: 815.301.9103 www.owlsoft.com [email protected]

Ad Index

Company Name

Page No.

Company Name

Page No.

Bentley Instruments

48

iTi Tropicals

Blue Print Automation

6

MilkPEP

73

BUCHI Corp.

14

Mintel International

85

Chr. Hansen, Inc.

3

Neogen

7

Clear Seas Research

79

Novozymes

49

Cognis Nutrition & Health

35

Perten Instruments Inc.

18

Corn Products Specialty Ingredients

47

PMMI Pack Expo

41

CP Kelco

25

Relco

6

Dairy House

17

Robertet Flavors, Inc.

21

Danisco USA Inc.

51

Rocket Products, Inc.

9

DSM Food Specialties

27

Schneider Packaging

15

DSM Food Specialties USA

45

Dupont Qualicon

75

Evergreen Packaging

69

Fortitech, Inc.

33

FOSS North America

4

FPSA

38

GEA Tuchenhagen North America

43

H.S. Crocker Company, Inc.

63

Huhtamaki International Dairy Foods Association

12, 77

Scholle Packaging

16

Sidel

39

SPX Flow Technology Segment

IBC

Sudmo North America, Inc.

11

Tetra Pak, Inc. – Processing

54

Tindall Packaging, Inc.

71

U.S. Highbush Blueberry Council

19

Virginia Dare

BC

Weber Scientific

13

IFC

Westfalia Technologies Inc.

53

61

Wisconsin Dairy Products Association

29

ACCELERATE YOUR

INNOVATION Mintel provides the most relevant, reliable & current market intelligence available. Flavor, ingredient & preparation trends Nationwide restaurant menu tracking Global new product monitoring & analysis

www.dairyfoods.com

85

Inside Perspective

Sustainability Is Our Way of Doing Business ecause our roots are planted deep in the natural and organic foods movement, WhiteWave Foods has always been dedicated to providing consumers with nutritious, innovative and responsibly produced foods. For us, this means not only producing products that consumers want and need – such as Silk, Horizon, International Delight, Fruit2Day and Land O Lakes products – but doing so in ways that are environmentally responsible. At WhiteWave, we believe that investing in sustainable business practices is worth the effort. When implemented correctly, such initiatives can result in cost savings, increased efficiency and reduced environmental impact. In short, we have found that taking care of business and taking care of the planet can go hand-in-hand. We have focused a great deal of energy in reducing greenhouse gas (GHG) emissions. We began tracking our GHG emissions in 2006, and have made a commitment to reduce our emissions 10% by 2011, normalized per gallon of product produced. We actively seek out opportunities to reduce our emissions at our companyowned plants and two company-owned farms. These opportunities include lighting-efficiency projects, process improvements and onsite solar initiatives. Additionally, while farming, especially dairy farming, which can be carbon intensive, we are taking steps to reduce our environmental impact through manure management practices, composting and working with partners like Holistic Management International to make certain we have the healthiest soils possible. This is important because the increased soil organic content that results from healthy soils and healthy pasture can absorb carbon from the air/atmosphere, which helps to reduce our GHG emissions. In addition to reducing GHG emissions, we have focused efforts on packaging innovations. In fact, one of our most recent sustainability-driven initiatives was redesigning the packaging used in our International

B

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Dairy Foods | June 2011

Delight “creamer singles” cups to significantly reduce its environmental impact. The first stage of the package redesign took place in March and involved re-structuring the layers of plastic in the cups to allow the removal of material called polyvinylidene chloride (PVdC). This material has been widely used in packaging because it helps keep product fresh for a long time. We sought to remove PVdC from the creamer singles because it’s a variation of polyvinyl chloride, which has the potential to release carcinogenic dioxins when incinerated. There are also concerns that PVdC packaging could pollute the recycling stream if mingled with recycled materials. PVdC is allowed for packaging use in the United States, but we felt its use in our products was no longer a good fit for our values and decided it was time to make a change. Viable substitutes for PVdC are limited, but we didn’t let that stop us. Our research and development group worked closely with our vendors to innovate and test packaging alternatives. Eventually, we were able to develop a solution that not only did not impact shelf life, but also led to a reduction in the amount of waste associated with the packaging. Once the packaging change is complete, the creamer singles will use less overall material in the cup structure, which will result in the elimination of 1.1 million pounds of waste from landfills each year. Additionally, we’ll reduce truck traffic and fuel use – with 33 fewer trucks of waste material and 49 fewer trucks between our suppliers and facilities each year as a result of the redesign. This packaging redesign is just the latest sustainable packaging initiative from International Delight. In 2009, the brand introduced a new bottle whose carbon footprint was reduced by 30% due to changes in materials, sourcing and transportation. Environmentally-driven initiatives recently undertaken at our Bridgeton, N.J., plant are another example of the ways in which we look to innovation to help lessen our environmental impact.

Ellen Feeney

Aiding us in many of these changes was a third-party organization with expertise in food safety and infection control services. One area the organization identified as an opportunity was our process for reclaiming product remnants. As a result, we created a system designed to push product remnants into a septic tank where they could then be re-used, rather than entering the waste stream. As a result, we saved $250,000 annually; packed an additional 300,000 gallons of product annually; and needed 50 fewer sludge tankers each year. This is just one example of the ways in which we work with outside organizations to help ensure our sustainability practices are in line with the latest industry science and research. Another organization we have long partnered with is Bonneville Environmental Foundation (BEF), an environmental non-profit that works to restore existing watershed ecosystems and further the development of new renewable energy resources throughout the nation. We have worked with BEF for eight years to purchase renewable energy certificates to offset the electricity associated with the production of WhiteWave products at our facilities. To date, our total REC purchases have equated to the elimination of more than 297,759 metric tons of CO2, taking more than 58,384 cars off the road for one year or eliminating the CO2 emissions from more than 692,463 barrels of oil. These initiatives are just a small sample of the changes we are always looking to make to ensure we live up to our mission: “To be the Earth’s favorite food company.” We believe running a profitable business and being committed stewards of the environment are not mutually exclusive and, in fact, can be intertwined to produce quality products, while helping to protect our planet for future generations. Ellen Feeney is vice president, responsible livelihood at WhiteWave Foods Co., Broomfield, Colo.

Think of us as

Tea

Vanilla

Flavors

Masking

Green Tea Black Tea Oolong Tea Rooibos Organic Fair Trade

Virginia Dare provides a full range of the highest quality and best tasting tea concentrates, flavors and powders.

Tea Flavors

Tel: 718-788-1776

•

[email protected]

•

www.virginiadare.com