To see how White Clover Dairy grew up to become Arla Foods, it helps to look at a series of aerial photos hung in the entrance hallway to this cheese plant in Hollandtown, Wis. In the first image there is a farmhouse near the original plant. Later images show how expansions to the plant crept closer and closer to the house. Eventually, the plant completely surrounds the farmhouse, and in the last image, the house is gone. These additions over the years turned the facility into a 110,000-square-foot plant.
Havarti, Gouda and Edam are cheese types from the Old World. But Arla is making them in Wisconsin. The CEO of the U.S. division of this European dairy co-op talks about Arla’s growth strategy here and its Cheddar cheese joint venture with Dairy Farmers of America.
The European dairy cooperative Arla Foods amba has set its sights on the United States. The strategic plan of this co-op based in Denmark states that the goal is to “excel in eight dairy categories; focus on six geographical regions and win as one united and efficient Arla.”
Cheese consumption continues to rise in the United States with the most recent data showing that on average, each American consumes a little over 35 pounds of cheese each year – an all-time high, according to the U.S. Department of Agriculture.
Whether it’s an electrolyte-packed sports drink or a dose of caffeine from an energy drink, consumers really like their energy-boosting beverages. Sales for both sports drinks and energy drinks are jumping.
Agropur acquired the assets of Scotsburn Cooperative Services Limited. Based in Longueuil, Quebec, the purchase allows Canada’s largest dairy cooperative to expand its presence in the ice cream and novelties market.
The cheese expo takes place April 12 and 13 in Madison, Wis., at the Alliant Energy Center.
March 10, 2017
Nearly 2,000 cheese industry leaders, suppliers and cheese manufacturers will gather in Madison, Wis., for the Wisconsin Cheese Industry Conference (WCIC) to share information about the latest in cheese technology, new products and issues affecting the cheese, butter and whey industries.
Fonterra, the dairy cooperative from New Zealand, said its dairy ingredients are “paying dividends in the U.S. market.” Fonterra USA Key Account Manager Rachel Marshall said grass-fed, pasture-raised, free-range dairy is experiencing “a surge in popularity” because consumers are more health-conscious and informed on what they eat.
Oakhurst Dairy, based in Portland, Maine, raised $22,445.80 from sales of egg nog. The dairy donated that amount to The Salvation Army of Northern New England. Oakhurst is a unit of Dairy Farmers of America.
Also at the 2017 Dairy Forum, Kathleen Glass received the NCI Laureate Award and Connie Tipton is honored with a Soaring Eagle award for service to the association.
March 2, 2017
The Cornell University Dairy Foods Extension team received the International Dairy Foods Association’s inaugural Food Safety Leadership Award at the 2017 Dairy Forum in Orlando, Fla. The annual event, staged by IDFA, was held Jan. 29 to Feb. 1.
Seven U.S. jurisdictions have imposed a sugar tax on beverages sold within their boundaries. Here’s why dairy processors should think about cutting sugar in the coffee, tea and juice drinks they make.
March 9, 2017
Election 2016 will go down in history for plenty of reasons. But somewhat overlooked amidst the more sensational results were the decisions in San Francisco, Oakland and Albany, Calif., Boulder, Colo., and Cook County, Ill., to begin levying what have become known broadly as “soda” taxes.
For product innovators, creators and sellers, knowing and anticipating the habits of consumers is a necessity. The switch from three meals a day to multiple mini-meals is one change that hasn’t stumped us, but empowered us to think differently about how snacks are presented.
The conversation seems to be moving in a more balanced direction for whole milk-based dairy foods (i.e., milk, cheese and yogurt). While nutritional guidance has recommended low-fat and fat-free dairy foods for the past 30 years, the scientific evidence on whole milk and milk products is evolving and appears to be neutral to positive on cardiovascular and metabolic health outcomes.
How does the Food Safety Modernization Act (and specifically Preventive Controls for Human Food) affect your Hazard Analysis Critical Control Point (HACCP), food safety plans and your Quality Control Laboratory?
Dairy foods and beverages are sold in smaller and more convenient snack-size packaging. You’ll find yogurt on a stick and cheese in single-serve packs. Dairy is even used to make packaging; The USDA has developed a film made from milk protein.