Dairy processor news from Kemps, Wells Enterprises, Chobani
Wells Enterprises and Kemps (a division of Dairy Farmers of America) received multiple gold and silver awards in the Golden Penguin Awards program, a retail display contest sponsored by the National Frozen & Refrigerated Foods Association. The awards were presented during NFRA’s convention in Orlando, Fla., in October.
The Michigan Milk Producers Association, Ovid, has been awarded SQF Level 2 certification by the Safe Quality Food Institute (SQFI). The dairy cooperative received “excellent” ratings, SQFI’s highest ranking.
Arla Foods Ingredients is building a plant in Denmark to manufacture whey protein hydrolysates. The new plant will be built next to the company’s existing whey protein facility in Videbæk, where Arla is also in the process of building a new lactose plant. In a statement, Arla Foods Ingredients CEO Henrik Andersen said its customers “make it clear that whey protein hydrolysates are a very big part of their future plans.” The plant is expected to be operational at the end of 2016.
Greek yogurt processor Chobani, Norwich, N.Y., appointed Robert C. Post the Senior Director for Nutrition and Regulatory Affairs. Post served as a key nutrition advisor to First Lady Michelle Obama and was the Acting Executive Director for USDA’s Center for Nutrition Policy and Promotion. Most recently, he served as Chief Science Officer for FoodMinds, a food and nutrition consulting and communications agency.
In August, the Southern Idaho Economic Development Organization said the state is on track to become the nation’s third largest milk producer after California and Wisconsin. “Increased milk production has been important to meet growing demand from our booming yogurt and cheese industry,” said Jan Rogers, SIEDO executive director.
Stefano Versace of the Miami gelato shop Versace Gelateria Italiana & Gourmet won the People’s Honorable Mention award in the Gelato World Tour competition. He placed second in the American stage of the competition. Versace’s winning flavor is titled “The Scent of Sicily.” The gelato is made with organic ricotta cheese, cannoli, organic almonds, pistachio grains, caramelized fruit, organic blood orange zest, Sicilian lemon and a creamy caramel swirl. The organizers of the competition are Sigep-Rimini Fiera and Carpigiani Gelato University.