DAIRY PRICESButter prices received for 25 kilogram and 68 pound boxes meeting United States Department of Agriculture (USDA) Grade AA standards averaged $2.08 per pound for the week ending Aug. 6. The United States price per pound increased 7.3 cents from the previous week. Cheddar Cheese prices received for US 40 pound blocks averaged $2.11 per pound, up 0.5 cents. 500-pound-barrels adjusted to 38% moisture averaged $2.16 per pound, up 2.1 cents.Dry Whey prices received for bag, tote, and tanker sales meeting USDA Extra Grade standards averaged 56.3 cents per pound, an increase of 0.4 cent from the previous week. Nonfat Dry Milk prices received for bag, tote, and tanker sales meeting USDA Extra Grade or United States Public Health Service (USPHS) Grade A standards averaged $1.57 per pound. a decrease of 1.1 cents. Read the entire report atUSDA.gov
DAIRY PROCESSORSDean Foods Co.reported net sales for the second quarter totaled $3.3 billion, compared to $3 billion in the second quarter of 2010. The increase is due to the pass-through of higher dairy and overall commodity costs that were partially offset by lower volumes at Fresh Dairy Direct-Morningstar, as well as continued solid sales growth at WhiteWave-Alpro.
Kraft Foods Inc. reported net revenues for the second quarter of $13.9 billion, up 13.3%, including a 2.1 percentage point benefit from accounting calendar changes. Organic Net Revenues grew 7.1 percent, driven by robust growth in all geographies, the company stated. The company also said it intends to create two independent public companies: A high-growth global snacks business with estimated revenue of approximately $32 billion and a high-margin North American grocery business with estimated revenue of approximately $16 billion. The non-snacks portion of the portfolio would consist primarily of powdered beverages and coffee, which have a strong growth and margin profile in developing markets and Europe. Key brands would include Oreo and LU biscuits, Cadbury and Milka chocolates, Trident gum, Jacobs coffee,and Tang powdered beverages. The North American grocery business would consist of the current U.S. Beverages, Cheese, Convenient Meals and Grocery segments and the non-snack categories in Canada and Food Service.
First District Association (FDA) cooperative is marking its 90 anniversary with a celebration Aug. 18, as plans to expand its operations by 30% and modernize production processes get underway. FDA currently provides cheese and whey products to customers all over the world. Three major construction phases due to be completed by fall 2012, including equipment replacement or expansion throughout the plant and a state-of-the-art milk-processing system, will allow FDA to enhance both efficiency and quality, two critical elements that will boost Minnesota’s ability to compete globally. The expansion will give the cooperative the ability to process 5 million pounds of milk a day – a 25-30% increase in production capabilities.
Dallas-based Lucky Layla Farms completed a state-of-the-art dairy farm, Springville Farms. The producer-processor makes Lucky Layla drinkable yogurts. Lucky Layla Farms was established in January 2004, when Todd Moore, a third-generation dairyman from a local Plano, Texas dairy farm decided it was time to turn his high quality milk from his award winning Guernsey and Jersey cows into a niche, marketable handcrafted dairy product. Moore allows his 600 head of cattle roam free on 1,180 acres of lush green grass. Lucky Layla uses milk from rBGH-free cows.The drinkable yogurts feature real fruit pulp, active probiotics (LD. Bulgaricus and S.S. Thermophilus) and are low in sugar, sodium and cholesterol-lower than any product in the area.
Westby Cooperative Creamery, a farmer-owned dairy foods cooperative, received the Certificate of Registration in meeting the requirements of the SQF 2000 Code, Level 3: Comprehensive Food Safety and Quality Management System. This registration includes the Food Sector Categories of Dairy Food Processing and Preserved Foods Manufacturing. Administered by the Food Marketing Institute (FMI), and endorsed by the Global Food Safety Initiative, the Safe Quality Food Program (SQF) is a food safety management system recognized around the world as the leading certification program for food manufacturing and distribution.
Velvet Ice Cream, Utica, Ohio, was named the Large Business of the Year by the Licking County Chamber of Commerce at the chamber’s annual dinner and awards celebration Aug. 9. The award, for businesses of more than 100 employees, was sponsored by State Farm.
DAIRY PRODUCTSUnilever United States, Inc.is voluntarily recalling a limited number of mislabeled 24-count boxes of Popsicle brand Sugar Free Orange, Cherry and Grape flavored ice pops that mistakenly contain Popsicle brand Sugar Free Healthy Bunch Fudgsicle and Creamsicle ice pops. Milk, a known allergen, is undeclared on these boxes. Persons who have an allergy or severe sensitivity to milk run the risk of a serious or life-threatening allergic reaction if they consume the Sugar Free Healthy Bunch Fudgsicle or Creamsicle ice pops. The affected boxes may contain Fudgsicle and Creamsicle ice pops that are individually wrapped with the “Fudgsicle” and “Creamsicle” logos. This limited voluntary recall is being conducted in cooperation with the U.S. Food and Drug Administration (FDA). The affected product is sold in a paperboard box, containing 24–1.65 FL OZ (48.7 ML) POPS with a unit UPC code of 7756702295, with date codes of OCT0312GCD, OCT0412GCD, OCT0512GCD, OCT0612GCD and OCT0712GCD. The product was manufactured in the United States and distributed in the following states: Alaska, Arizona, California, Colorado, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Louisiana, Michigan, Oregon, Texas, Utah, Washington and Wisconsin. No product was shipped outside the U.S.
Win Schuler Foods, Southfield, Mich., developed a new refrigerated Original Garlic Spread and Five Cheese Garlic Spread available in St. Louis-area Schnucks, Dierbergs Markets, and Shop 'n Save stores. Lia Marie's original garlic spread is a blend of roasted garlic, natural cheese, butter, oil and fresh herbs. The Five Cheese garlic spread is made with the same ingredients as the original spread with the addition of five old-world cheeses. Both spreads are available in 12-ounce tubs located in the refrigerator aisle where butter is sold. Lia Marie's is manufactured in Wisconsin.
Reiter Dairy (a Dean Foods brand) has introduced TruMoo, a fat-free chocolate milk made with 10-15% fewer calories, 15-20% less sugar, and no high fructose corn syrup. Reiter Dairy reduced up to 6 grams of sugar, or 1.5 teaspoons, per serving compared with its previous varieties. TruMoo contains just 10 grams of added sugar, compared with up to 28 grams in soft drinks and other sweetened beverages. Find more information on TruMoo at www.TruMoo.com or on Facebook and Twitter.
A Monterey Jack from McCadam Cheese Co., Chateaugay, N.Y., was named the Grand Champion in the 2011 New York State Dairy Products Competition. The company won nine other awards. One hundred sixty five (165) entries in 20 categories were received including: cheddar, “super” aged cheddar, cottage, mozzarella, ricotta, dairy dips and milk.
The Dutch Vandersterre Groep won gold, silver & bronze awards for its Prima Donna and Landana cheeses at the Nantwich International Cheese Awards Show in July. Gold winner Landana goat cheese is made of 100 % Dutch goat milk with coriander and fenugreek. Silver award winner Prima Donna maturo is a combination of the flavor of Parmesan and the best traditional Dutch cheese. In the category less fat cheese, Prima Donna leggero received a bronze award.
DAIRY MARKETINGA Harris Interactivepoll of 2,183 adults surveyed online between July 11 and 18 and released this week finds that for Americans, chocolate is the way to go as over one-quarter (28%) say it is one of their two favorite ice cream flavors followed by vanilla (26%) and cookie dough/cookies and cream (22%).
According to the pollster: For one in five Americans butter pecan/Swiss almond is tops (19%) followed by mint chocolate chip (15%), strawberry (12%) and rocky road (11%). Less than one in ten U.S. adults say one of their two favorite flavors is coffee (9%), peanut butter (8%), cherry vanilla (7%), pistachio (7%), black raspberry (6%), peach (5%) or a seasonal flavor such as eggnog or pumpkin (4%).
Over one in ten (13%) have a different favorite flavor and 3% say they do not eat ice cream.Different groups have their different favorite flavors. For example, three in ten Easterners (31%) and Midwesterners (32%) say chocolate is their favorite while three in ten Southerners (30%) prefer vanilla. Westerners have a close race for top flavor with 22% saying vanilla, 21% saying chocolate and 19% saying cookie dough/cookies and cream and rocky road.
Forget the debt ceiling – there are also political differences in ice cream flavors! One-third of Republicans say chocolate is their favorite flavor (32%) followed by vanilla (28%) and cookie dough/cookies and cream (24%). One-quarter of Democrats, on the other hand, say vanilla is their favorite (26%) followed by chocolate (23%) and then butter pecan/Swiss almond (22%). For Independents, it is chocolate first (30%) followed by cookie dough/cookies and cream (24%) and then vanilla (22%).
Ten high school districts in California have partnered with the California Milk Processor Board (CMPB) to increase daily breakfast consumption with dairy milk at school cafeterias. The campuses with the greatest breakfast participation with milk in each district will win $3,000 towards student activities for a grand total of $30,000 statewide. In addition, through a photo contest, a California teen will have an opportunity to be featured on a GOT MILK? billboard and to win $1,000 by showing why breakfast with milk is important for health and academic success.
To encourage teens to eat a healthy breakfast, GOT MILK? is challenging high school students at Sacramento City Unified, Stockton Unified, Modesto City Schools, Oakland Unified, Fresno Unified, Central Unified, Clovis Unified, Santa Ana Unified, Escondido Union High School District and Palm Springs Unified to increase breakfast participation with milk in school during a three-week period at the beginning of the school year. The schools in each district with the greatest improvement in breakfast participation compared to the same time period last school year will win $3,000 towards student activities.
DAIRY CALENDARSept. 11. 2-4 p.m. Fort Lauderdale, Fla. Cheese Culture holds a cheese pairing class hosted by author and Maître Fromager Max McCalman. Phone 954-629-5800.
Oct. 3-4. 34th Annual National Food Policy Conference, Washington, D.C.
Oct. 7 Anuga Executive Summit. “Global Challenges, Local Solutions – Strategies For Our Future.” Keynote speakers are Markus Mosa, CEO of EDEKA AG, Hamburg, and Paul Bulcke, CEO of Nestlé S.A., Vevey.