June 1, 2006
IDFA comments on organic rulemaking.
In recent comments to the U.S. Department of Agriculture (USDA), Washington, D.C.-based International Dairy Foods Association (IDFA) expressed concern that some proposed revisions to the National Organic Program regulations could limit consumers’ organic food options.
The revisions seek to tighten specifications for organic products and products made with organic ingredients, which IDFA argues would blur the differences between the two product categories and cause fewer products to be available. Currently, products in the organic category must be made with at least 95 percent organic ingredients and no more than 5 percent non-organic ingredients. These non-organic ingredients must be included on the National List of acceptable additives and are only allowed if an organic form of the ingredient is not commercially available. Products in the “made with organic ingredients” category must contain at least 70 percent organic ingredients, with the balance made up of non-organic ingredients.
The proposed revisions would hold products in this category to the same non-organic ingredient standards (National List ingredients that are not commercially available in organic form) that now apply to products in the organic category.
“By making these categories more similar, many products currently making truthful ‘made with organic ingredients’ claims would no longer qualify, which would restrict the options for consumers who seek out these types of products,” IDFA comments to USDA. IDFA further argues the revisions should maintain that the National List and commercially unavailable requirements are not necessary for non-organic ingredients or additives used in products in the “made with organic ingredients” category.
IDFA supported a second proposed change that would provide more flexibility to organic producers and processors regarding the feeding of dairy cows. This revision would allow dairy products to be considered organic if the cows producing the milk were fed with crops from a dairy farm in its third year of organic management.
product and promotion news
To celebrate the introduction of The Cone — an all-natural waffle cone — Ben & Jerry’s Homemade Inc., South Burlington, Vt., called on Americans to nominate someone they knew who deserved to be “coned” this summer for the company’s Random Acts of Cone-ness Contest. One hundred nominees were selected to get coned and received a special delivery of the delicious novelty in Cookie Dough® and Cherry Garcia® flavors. The Cone from Ben & Jerry’s is the first superpremium ice cream cone of its kind available to ice cream lovers. To nominate someone to get coned, entrants submitted a creative essay of 100 words or less describing why the nominee deserved the honor. The nomination statement had to include the words “cone” or “coned” and describe the actions and activities (the Random Acts of Cone-ness), that made the nominee cone-worthy. Entries were judged by a group of independent judges based on originality/creativity, “cone-worthiness,” humor and clarity of expression. For more information on the outcome of this contest, visit www.benjerry.com.
Rosa’s Original LLC, Lincolnwood, Ill., manufacturer of Rosa’s Original Horchata, has announced that its hot-selling beverage is now available nationally at select Walgreens stores coast to coast. “We’re thrilled at this latest giant step forward by Rosa’s Original Horchata,” says Marvin Berger, co-founder —with partner Edward Noeh — of Rosa’s Original LLC. “Since its introduction, our product has been flying off the shelves at supermarkets, independent grocery stores and bodegas across the country. Now, with Rosa’s Original Horchata being offered at the number-one drugstore chain in the United States, our intrepid beverage will be cultivating hundreds of thousands of new fans.”
Additionally in a separate agreement, the in-demand product can now be purchased at H-E-B stores in Texas and Mexico. “We’re delighted that Rosa’s Original Horchata has achieved such significant penetration in markets in the heart of horchata country,” Noeh says. “Ever since its debut, Rosa’s Original Horchata has proven to be a hot-selling item with cross-cultural appeal at supermarkets, independent grocery stores and bodegas all across America. Now, it’s great to see our product receiving even greater support in a part of the United States with a strong Mexican heritage, considered by many to be the horchata’s homeland.”
Consumers across the nation can now savor the taste of Wisconsin’s best-kept flavor secret, Black Creek Classic Cheddar. Waupun, Wis.-based Alto Dairy Cooperative has partnered with Winona Foods Inc., Green Bay, Wis., to market its newly branded Black Creek Classic Cheddar nationwide. This naturally aged, hand-selected cheese has passed the rigorous standards imposed by the Wisconsin master cheesemakers at Alto Dairy. These artisans represent generations of cheesemakers who have turned the quality milk from Wisconsin’s family dairy farms into delicious premium cheeses. Black Creek Classic Cheddar is known for its unique, robust flavor that develops naturally as it is given the time to age without enzymes for 9 months, 3 years or 5 years. The new line of aged Black Creek cheese is available to the retail market in both 7-ounce and 15-ounce tapered wedges as well as a two-pack of mild and 9-month cheddar. “We are excited to share our proud brand and unforgettable cheese with consumers across the country,” says Barrie Tenpas, dairy farmer and chairman of the member-owned Alto Dairy Cooperative’s board of directors. “Our dairy farmers want others to experience the flavor and tradition of fine Wisconsin cheeses made possible by their dedication to their daily work.” Winona Foods offers contract packaging and private label services for natural cheese and dips, spreads and sauces.
Pizza professors from Naples, Italy, demonstrated the art of making Napoletan pizza last month at Caputo Cheese Market in Melrose Park, Ill., owned and operated by Wiscon Corp., maker of Caputo-brand Italian-style cheese products. Hundreds of visitors to the 20,000-square-foot market, which sells more than 3,000 kinds of cheeses from around the world, stopped in to watch dough being tossed and taste the finished product, made with all Caputo products including imported buffalo mozzarella. The market features a full-service focacceria, deli and sausage shop, along with a wide selection of Italian specialties. Learn more an www.wisconcorp.com.$OMN_arttitle="Revision Opposition";?>