The nimble cheesemakers at Westby Cooperative Creamery can make a dozen different conventional and organic products a day. They process cheeses, yogurts and other cultured dairy foods for private-label accounts, plus Westby’s own award-winning cottage cheese brand.
Westby Cooperative Creamery urges customers to “take home country goodness.” Sales at the Wisconsin co-op are growing steadily, thanks to contract manufacturing of organic and conventional products, steady demand from foodservice and institutional accounts, and a focus on product development.
Dairy Plants USA is our new interactive database of dairy plants, searchable by dairy processor, state or products made. Buyers of dairy ingredients or brands looking for co-packing partners are among the users of this new online directory.
“When I use a word,” Humpty Dumpty said in rather a scornful tone, “it means just what I choose it to mean — neither more nor less.” Our ovate friend was talking to Alice in Lewis Carroll’s “Through The Looking-Glass.”
Dean Foods loses its No. 1 spot because it sold Morningstar to Saputo and spun off WhiteWave. Nestlé is the largest publicly held firm, Schreiber Foods is the largest privately owned business and Land O'Lakes is the top dairy co-op.
Never mind that most of the world freely uses and understands the word Parmesan as it applies to cheese. To the EU, however, Parm means only Parmigiano-Reggiano. And feta is a cheese made only in Greece. The EU is trying to force its approach to food names on every country in the world. It already has gummed up the South Korean market for non-EU makers of Asiago, feta, fontina and gorgonzola.
High atop Dairy Management Inc. headquarters, DMI staff rolled carts through the conference room and delivered food samples created by the students. It was like being in a dim sum restaurant, except there were no egg rolls, dumplings or noodle dishes. Instead, the judges tasted dairy-based treats with fanciful names like Mooofins, Easy Qurd and Whey-Go.
Smith Brothers Farms has positioned itself for growth from new products and from co-packing opportunities. Raw milk capacity increased 55% to 70,000 gallons and pasteurized milk capacity soared 300% to 60,000 gallons.