Dairy Processor News - Articles - Page 181

Inside Arla’s cheese plant: the largest Havarti producer in U.S.

Arla’s cheese plant in Wisconsin is said to be the largest producer of Havarti in the United States. It also turns out Gouda, Edam, Fontina and Muenster.

James Carper

March 8, 2017

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.

Opportunities in snacking are primed for dairy ingredients

A look into daily snack patterns offers insight for dairy manufacturers to tap into what consumers are looking for with their snacks.

Susan Larson

March 8, 2017

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.

Fonterra dairy ingredients find success in the United States

March 8, 2017

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.

Dairy processor news

Chobani appoints Tim Brown as president and COO

Brown joins Chobani with more than 30 years of experience in the food business.

March 7, 2017

Chobani taps food industry veteran to partner with CEO and management team to further grow and develop the company.

New England dairies give back to communities

March 6, 2017

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.

Arla Foods aims for the cheese aisle

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.

James Carper

March 3, 2017

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.”

Stonyfield pledges to reduce added sugars across its yogurt lines

March 3, 2017

Stonyfield, Londonderry, N.H., the country’s leading organic yogurt maker, said it is reducing added sugar across its portfolio of cultured dairy foods.

Cornell team receives IDFA’s first food safety award at 2017 Dairy Forum

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.

M&As

Schuman Cheese, Agropur make acquisitions

Also at Agropur, René Moreau succeeded Serge Riendeau as president.

February 23, 2017

Schuman Cheese buys plant from its co-packer. Agropur acquires assets of Scotsburn Co-op. Nestle moves its USA headquarters to Virginia.

Trade shows

New food and beverage trade show comes to Chicago in April

The premiere of ProFood Tech combines the expertise of three of the world’s trade show leaders.

February 14, 2017

ProFood Tech is a new biennial event taking place April 4-6, at McCormick Place in Chicago. It will show the latest innovations and processing technologies for the food and beverage industries, including dairy processing.