Dairy Processor News

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Joseph Gallo Farms uses energy-efficient equipment and cutting-edge technology in its cheese plant help to conserve energy and at least 2.9 billion gallons of water each year, in addition to accepting as much as 10 million gallons of stormwater and wastewater each day from local communities to use for irrigation.

Biery Cheese Co., Louisville, Ohio, received a $1 million loan from the Wisconsin Economic Development Corp. to upgrade its plant in Plover, Wis. The loan is part of a planned $19.7 million project that is expected to create 31 full-time jobs and retain 111 positions at the new location.

Milkco Inc., Asheville, N.C., received the Member of the Year award from All Star Association Inc. at the association’s 56th annual convention in Orlando, Fla., in March. Milkco, a subsidiary of the grocery chain Ingles Markets, also provides dairy, citrus, tea, ice cream mix and bottled water to foodservice distributors, grocery warehouses and independent specialty retailers in 10 states.

In March, two national associations representing dairy processors and dairy producers expressed their opposition to legislation in Congress that would allow the interstate sales of raw milk.

An analysis of the global dairy industry by Rabobank, New York, forecasts an easing of global milk pricing through June. Rabobank’s Food & Agribusiness Research and Advisory group said that the exportable dairy supply rose strongly in the last three months of 2013, and is expected to continue into 2014 as producers respond to improved margins through high milk prices and falling feed costs.

Beverage consumers want low-fat, low-sugar and high-protein products made with natural ingredients, according to a new survey of dairy processors. And dairies plan to increase their production of beverages in single-serve formats (16 ounces or less). Beverage makers are using a wide variety of flavors, branching out from the traditional chocolate, strawberry and vanilla.

When an ice cream processor tells me, “We do things a little differently than most,” I think to myself, “That’s what they all say.” True, most dairies do create unique recipes and flavors, but it still comes down to processing, filling and packaging, and how many variations on those themes can there be?

If you are the second- or third-generation family member running a dairy operation, chances are you were too young (or not yet born) to recall the enormity of starting up the business. Often, these dairy entrepreneurs did not have a lot of cash, reams of marketing data or industry-specific knowledge.

Are you ready for cotton candy-flavored processed cheese? If that’s not your taste, how about green apple, banana or chocolate flavors?