Béatrice Guillaume-Grabisch, executive vice president and Group WHO Code Ombudsperson, said: “Compliance is about values, integrity and trust, which are crucial for building a successful and long-lasting organization. Looking to the future, we remain focused on strengthening our compliance measures through collaboration with our direct partners, including those in e-commerce.”

Compliance with the Policy For Implementing the WHO Code (pdf, 5Mb) is mandatory. The report published today highlights the firm and swift actions taken when instances of non-compliance are confirmed, including disciplinary measures. Nestlé also encourages its employees and external stakeholders to share their concerns regarding its compliance anonymously on its Speak Up platform without the concern of retaliation.

This transparent reporting is integral to Nestlé’s desire to make a significant and widespread contribution to the health and well-being of infants and young children, while upholding the highest possible standards in the marketing of infant formula.

Nestlé remains steadfast in protecting, promoting, and supporting exclusive breastfeeding for the first six months of life, followed by the introduction of appropriate complementary foods. The company takes this very seriously, and to that end, it has strengthened its Policy for Implementing the WHO Code. Nestlé’s global policy prohibits the promotion of infant formula intended for babies less than 6 months in all countries as a minimum. Furthermore, in more than 160 countries, the company applies stricter rules and does not promote formula for babies aged 0-12 months as a minimum.

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Checkoff organisations Dairy Management Inc. (DMI), National Dairy Council (NDC), Innovation Center for US Dairy, US Dairy Export Council, Newtrient, GENYOUth and the 16-team state and regional network are joined by MilkPEP to collectively elevate awareness and understanding of dairy’s contributions to the 1,000-day period.

“We identified a topic that’s of pressing concern and interest among thought leader audiences and consumers and has very strong dairy science behind it,” says Heather Oldani, head of marketing communications and affairs for DMI. “This is a collective effort that has different avenues for individual organizations within the dairy community to participate. Everyone will add a drop into the bucket and those drops will create an ocean effect for a bigger awareness and impact in the marketplace.”

The strategies include media partnerships, where national magazine Good Housekeeping and the USA Today newspaper will each publish two articles in September, introducing readers to the science-backed importance of the first 1,000 days. Follow-up articles will discuss key nutrients needed during pregnancy that are found in dairy. This campaign through October, includes print ads and social media promotions through Good Housekeeping and USA Today’s channels.

Another area is social media, where the checkoff and MilkPEP will engage social media influencers to share relevant content with their followers. These influencers, including young parents, will discuss the role of dairy in their experiences, post recipes featuring dairy, and offer tips for incorporating more milk, cheese and yogurt into family meals. Additionally, NDC Ambassador Marina Chaparro, a paediatric dietitian, will promote dairy’s role in brain health through her channels and bilingual Nutrachicos site, which includes a free course on feeding toddlers. Ryann Kipping, a notable prenatal nutritionist on Instagram and TikTok, also will highlight dairy’s importance during the first 1,000 days. MilkPEP will also work with three credentialed experts to share the message with the media and consumers in August.

Further, NDC has launched a multi-year initiative with the American Academy of Pediatrics (AAP) to develop a nutrition education programme for paediatricians and paediatric trainees. NDC is also collaborating with WIC to help educate about dairy’s role as a key component of maternal health and early childhood wellness. NDC will continue to engage health organisations such as the National Medical Association and will be at AAP’s annual meeting in October, which expects 6,000 paediatricians in attendance. Additionally, through the checkoff’s Mayo Clinic collaboration, dairy-focused nutrition content is featured on Mayo Clinic Press’ website as well as on a dedicated Parenting Hub, including information specific to the first 1,000 days.

Another area for the checkoff is via its Undeniably Dairy channels. Stories at USDairy.com such as Dairy Foods for Infant Brain Development and Cognition and Top Benefits of Dairy For Cognitive Development in Infancy will be shared via Facebook, X and Instagram. Video content also will be posted on TikTok in an “edu-tainment” style to address questions about what foods to eat during pregnancy and after birth.

Megan Maisano, director of nutrition and regulatory affairs for NDC, is confident this collective strategy will resonate with health professionals and consumers given its solid scientific foundation. She notes an AAP statement identifying 14 essential nutrients for early brain development, with dairy providing seven of them.

“At the end of the day, every parent and care provider just wants their child to reach their full potential and do better than the generation before,” Maisano says. “Good nutrition during pregnancy, lactation and early childhood plays a foundational role in enabling a child to grow, learn and thrive. Dairy is an affordable, accessible food group that contributes really important nutrients, especially in those early years.”

For information about the dairy checkoff, visit www.usdairy.com/for-farmers.

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The dairy industry is subject to stringent health safety regulations designed to protect both consumers and workers. Comprehensive safety protocols identify and prevent problems before they arise, helping industry players keep people safe, protect their reputations, and avoid prosecution.

As part of such mitigation efforts, dairy companies should implement effective process monitoring – the cornerstone of food safety within the industry. So, what processes require consistent oversight? Let’s look at the role of specialised workwear in upholding the industry’s high standards.

Personal protective equipment (PPE) is mandatory across a range of work environments – especially those involving heavy machinery, environmental hazards, and food preparation. In the dairy industry, specialised workwear such as gloves, coveralls, aprons, slip-resistant footwear, and heat-resistant clothing, ensure workers stay safe while mitigating the risks of food contamination. These measures highlight the indispensable role of PPE in maintaining health and safety standards across diverse work settings.

Risks and hazards

Before establishing workwear protocols, dairy manufacturers must consider the full range of risks and hazards associated with processing, including:

• Worker exposure to biohazards, such as bacteria and other microorganisms. Improper cleaning and use of workwear could also lead to product contamination that endangers consumers.
• Physical hazards, including hot surfaces and heavy machinery. Robust, heat-proof clothing could help mitigate the risk of injury to workers.
• Exposure to noisy equipment that could lead to hearing damage in the long term. Hearing protection will mitigate this risk to workers.
• Slips and trips caused by milk spills. Slip-proof footwear represents a simple and effective solution to this problem.
• Exposure to chemical hazards, including sanitizers and dangerous cleaning agents that may lead to respiratory illnesses and other health problems. Face masks and other protective equipment may help to mitigate such risks.
• Product contamination by hair and other foreign objects. Hair nets and other coverings can prevent this problem and ensure manufacturers remain compliant with safety standards.

Failure to enforce regulations laid out by national, state or federal agencies such as the Food and Drug Administration (FDA) could result in a significant fine, reputational damage, or even the shutting down of operations. For example, recent FDA inspection guidance requires inspectors to assess manufacturers’ “gowning procedures,” clothing storage processes before and after issuance, hair protection procedures, and whether employees change into sanitised clothing before coming into contact with dairy products.

Other regulations to which dairy manufacturers will need to adhere in the US and internationally, include those set out by the Occupational Safety and Health Administration (OSHA) and the International Organization for Standardization (ISO). By staying on top of guidance and regularly reviewing their health and safety protocols, dairy manufacturers can ensure customers and workers always stay safe.

Contact:

www.allseasonsuniforms.com

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“While demand for dairy products continues to grow across the United States, global demand is growing significantly faster,” explained Duane Naluai, chief customer officer at Darigold. “With strong product portfolios including both consumer-packaged goods and ingredients for industrial and food service customers, coupled with our proximity to global shipping infrastructure, Darigold is poised to become a global leader in the dairy sector. Strengthening our international leadership team now will help us leverage that leadership opportunity in the years to come, building additional value for the family farms that own our co-op.”

According to the United States Department of Agriculture (USDA), domestic demand for dairy grew at 1.6% in 2021, while demand for dairy exports rose by 19%. Very few countries have excess production capacity, giving US dairy producers a unique opportunity to benefit from growing global demand.

Quinn initially joined Darigold’s global sales group in 2018, with a strong background in international business, serving most recently in senior level positions with Leprino Foods and White Wave Foods (now part of Danone). In this expanded capacity, Quinn will lead global manufacturing, account engagement and market development for Darigold’s class III and IV business (which includes such products as cheese, butter, and powdered milk products).

Lezama joined Darigold in 2019 to help establish the co-op’s Mexico City office, managing client relationships and business operations initially focused on Mexico. In her expanded role as managing director, she represents Darigold’s complete product portfolio and oversees business execution for all of Latin America. Prior to joining Darigold, she held a variety of senior positions in marketing and finance with such companies as Louis Dreyfus Company and Ernst & Young.

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Alex Rivers at arivers@bellpublishing.com.

• New tethered caps, introduced by BBL in Ireland, Cido Grupa in the Baltics, LY Company Group and Lactalis Puleva in Spain and Weihenstephan in Germany, have been designed to prevent litter and accelerate transition to renewable materials.
• Olympia Dairy has become the first company in Belgium to fill products in SIG aseptic carton packs with SIGNATURE 100 packaging material with no aluminium layer.
• Elopak and GLS have entered into a long-term strategic partnership to deliver sustainable packaging solutions to consumers across India.
• OPENLab represents IMA’s network of cutting-edge technological laboratories and testing areas, dedicated to the research on sustainable materials, technologies and production optimisation processes.
• As children in Southeast Asia grow and shift to eating a varied diet, they tend to consume less dairy, according to a recent Mintel blog.

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All three cheeses are made by the O’Doherty family at their award-winning Old Irish Creamery located in County Limerick on the west coast of Ireland. Produced using grass fed milk and delivering superb taste and texture the new Claddagh Bó range represents the very best in the cheesemaking tradition of the Emerald Isle, according to Somerdale. The importer also believes the colourful and distinctive packaging of the range will give any cheese fixture or cheeseboard real standout appeal and theatre and will be sure to tempt the discerning cheese lover.

Available all year round, the new extended Claddagh Bó range comprises:

Claddagh Bó Original Irish Cheddar – sealed in a distinctive tricolour wax, this 12 month aged Cheddar is a perfectly balanced creamy Cheddar which has a natural sweetness that complements its buttery texture. Available in: 1 x 5lb Wheel; 12 x 14oz Truckles and Pre-Pack 12 x 7oz packs.

Claddagh Bó Irish Whiskey Cheddar – is a rich and creamy Irish Cheddar laced and flavoured with single malt Irish Whiskey giving a distinctive, strong and bold flavour. Available in: 1 x 5lb Wheel.

Claddagh Bó Irish Porter Cheddar – is a creamy Irish Cheddar is covered in original Irish Porter stout giving both a deep flavour and beautiful marbled look to this stunning cheese which will be a must for any specialty cheese counter. Available in: 1 x 5lb Wheel.

Commenting on the launch of the new range, Alan Jenkins, director at Somerdale International said: “British and Irish specialty cheeses are growing in popularity in the States. As such, we are focused on providing our retail and food service customers with a comprehensive range of great tasting authentic cheeses that will tempt and tantalise the tastebuds and provide real standout appeal on the cheese counter or as part of a menu. Our new extended range of Claddagh Bó Irish cheeses will deliver the taste, texture and demonstrable provenance that American cheese lovers are looking for not just around St Patrick’s Day but now all year round.”

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Concerns about artificial preservatives have an increasing influence on the purchasing habits of consumers around the world. According to Mintel research, almost 30% of US consumers look for preservative-free labels when shopping, while more than half of Chinese consumers believe preservatives reduce the nutritional value of food. In Brazil, more than 80 percent are willing to pay a premium for preservative-free products.

But keeping products fresh until the end of the shelf life is no easy task. Manufacturers risk more consumer complaints and product returns due to quality issues. At a time when many manufacturers are switching from ‘use by’ to ‘best before’ dates on product labels, IFF’s two new HOLDBAC bioprotective cultures can make the critical difference, says the company.

“The whole idea behind ‘best before’ dates is to encourage consumers to trust their own senses more when deciding if a food product is still good enough to eat. We know, for example, that 17% of all yogurts in the European Union (EU) have previously been thrown away simply because they had passed their ‘use by’ date. This needs to be changed and our solutions can play a role,” says Julien Plault, global protective cultures manager at IFF.

“Bioprotective cultures contribute in maintaining the quality of fresh dairy products is intact at the end of their formal shelf life, so they still look, taste and feel fresh. If ‘best before’ is to have any impact on preventing avoidable food waste, this is absolutely key.”

HOLDBAC protective cultures comprise of specially selected microorganisms that deliver long-lasting freshness up to and beyond ‘best before’ dates. As natural solutions, they also enable manufacturers to offer a consumer-friendly product label.

Another essential benefit, states IFF, is that there is no compromise in the sensory experience. Fresh dairy products have the same delicious taste and texture at the end of shelf life as at the beginning. Even in challenging storage temperatures, brands can rely on effective natural fresh-keeping.

Julien Plault comments: “Both cultures are easy to combine with the starter culture at the beginning of fresh dairy processes. The idea is to release the full power of fermentation. That makes it possible to overcome recipe and food waste challenges while maintaining the integrity of the brand.”

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Whipped cream is a rapidly growing industry projected to reach $10.3 billion by 2025 and grow at a CAGR of 4.2% over the next five years. The increase in consumer demand is driven by keto and low-sugar diet trends, causing natural whipped cream to become a staple in homes. Yet, for an industry that continues to expand (with topped double-digit growth in 2021), the actual whipped cream product has not progressed in the past seventy-five years. Whipnotic says it is here to flip the industry on its can. 

Whipnotic is the first swirled whipped cream that utilises its patented technology to dispense an all-natural color and fruit-infused swirl with the press of the nozzle. This proprietary technology turns ordinary whipped cream into a delicious, decadent cream for an aesthetic at-home delight straight from your fridge. Whipnotic uses fresh ingredients, including real cream, natural colours, and fruit flavours that are keto-friendly and gluten-free.

“We’re putting the power of creativity at your fingertips and whipped cream is the perfect blank canvas for this highly sensorial experience,” said Tracy Luckow, co-founder, and president, who also holds a PhD in Sensory Science and Nutrition. 

Whipnotic is led by sisters Luckow and Gitomer, along with fellow founder and adviser Elissa Harman. The management team brings over four decades of notable branding, marketing, strategy, and financial experience. The company was granted a patent for its innovative delivery system and is also a certified member of The Women’s Business Enterprise National Council (WBENC), the nation’s leading advocate of women-owned businesses. The WBENC’s national standard of certification is a meticulous process designed to confirm the business is at least 51% owned, operated, and controlled by women. To date, Whipnotic secured a pre-seed round of $1MM with key investors and VC funding last year. 

Whipnotic is poised to hit shelves on the east coast this summer beginning with two ice cream-inspired flavours: Strawberry Swirl and Vanilla Salted Caramel. Each of the flavours will be available for retail purchase in 7oz cans.   

“Whipped cream is having a moment, and we’re looking forward to entering the category at such an exciting time,” said Lori Gitomer, co-founder, and CEO.

To learn more, visit: www.whipnotic.com 

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“Wherever possible, we supply our markets from local production”, says Dr Emmanuel Auer, head of Evonik’s Animal Nutrition business line. “This strengthens supply security for our regional customers, especially in challenging times like these.”

With over nine million high-performance dairy cows, the US is the world’s largest single market for Mepron – a special methionine formulation which prevents degradation in the rumen and fosters balanced nutrient supply of dairy cows.

To support the growth of its US dairy customers, Evonik started local Mepron production in Mobile in 2015 at one of three world-scale DL-methionine production hubs of the Animal Nutrition business. The production of Mepron is based on the essential amino acid DL-methionine.

High-performance dairy cows have a particularly high requirement for methionine. The use of Mepron enables amino acid balancing of dairy rations to realise substantial reductions on CO₂ emissions and nitrogen excretion. Farmers benefit from increases of production economics and milk quality, proven by higher specific milk output, and enhanced herd health, immunity, and fertility.

“We are convinced that, especially in times of global supply chain disruptions, our North American customers in the milk and dairy industry need the supply security of a strong, reliable and regional methionine producer. Now is the right time to ramp up the plant in the US again, showing our regional customers that they can rely on Evonik,” says Bonnie Tully, Evonik’s president, North America region.

In total, Evonik is creating ten high-skilled jobs at Mobile site by resuming Mepron production. Already in January 2022, Evonik committed to invest more than USD $175 million into a full back-integration of the methionine production complex at the Mobile Site constructing a new methyl-mercaptan plant.

Methionine-based products are used in livestock farming and aquaculture to feed animals healthily, efficiently, and sustainably. Evonik’s Nutrition & Care division, which includes the Animal Nutrition business line, has made sustainability its leading business principle.

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Alex Rivers at arivers@bellpublishing.com.

• PLF International’s PLF Virtus is a new range of linear vacuum filling machines, designed specifically to handle a wide range of milk-based nutritional powders including infant formula and specialised medical nutrition. 
• IMA Group has officially launched OPENLab: IMA’s network of cutting-edge technological laboratories and testing areas, dedicated to the research on sustainable materials, technologies and production optimisation processes.
• European dairy cooperative Arla Foods and Royal DSM are set to start a large-scale on-farm pilot with the methane reducing feed additive Bovaer@ on 10,000 dairy cows across three European countries.
• Admix Inc, global manufacturer of industrial mixing equipment, has announced the acquisition of Diaf Pilvad ApS of Denmark, a manufacturer and supplier of dispersion and agitation equipment.

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OPENLab represents a concrete part of the company’s IMA ZERO project and it is part of the NoP Program (No-Plastic Program) that is one of the four categories in which the IMA ZERO project is declined. IMA ZERO is the evolution of IMA’s commitment to Sustainable Development: its ultimate goal is to minimise environmental impact in industrial manufacturing, while promoting and creating a working and living habitat that always puts people and biodiversity at the centre.

Whether they are recyclable, compostable, biodegradable, paper-based materials or ultra-thin films, OPENLab analyses and finds innovative new solutions before they even hit the market, offering to customers innovative solutions ready to be tested on specific packaging lines.

Thanks to the implementation of the most modern digital infrastructures, together with think tank spaces, environments dedicated to the generation of ideas and the prototyping of materials, the Group aims at building a connection between knowledge and skills coming from machines, packaging manufacturing and customers. Moreover, through this project, IMA intends to boost its support towards the territory, increasing its economic attractiveness and developing research projects and collaborations with private and public entities, universities and multinationals in the sector.

OPENLab’s goal is to merge studies, experimentation and industrial development activities on materials including all laboratory phases, from design to engineering, of products and processes. A service offered to customers and partners of the Group in all the business sectors served by the company (pharmaceutical, food, dairy, baby food, coffee, tea & herbs, tissue & nonwoven, cosmetics, and so on). The programme includes the on-site material testing on dedicated machines under the supervision of Group engineers and researchers, not to interrupt the customer’s production cycle, simulate real manufacturing conditions, avoiding costs related to production stoppages.

The team

OPENLab’s team of experts has a specific background in materials, machines and packaging processes; a trained staff is constantly dedicated to the activities of the Laboratories, supporting tests and trials.

They are able to help customers to test new materials directly on the machines dedicated to this activity and constantly available in the different testing areas.

Moreover, this excellent staff with all-round skills and experience can study and evaluate any technical failures that prevent materials being used correctly on the packaging machine. Whether it is a different material composition or a mechanical failure, the team is able to make a diagnosis and restore optimum performance accordingly.

The numbers

Thanks to OPENLab, over 3.800 film structures were analysed and over 400 films tested in the period 2017-2021: with these figures, IMA Group’s future goal is to create a powerful database containing compositions and performances of all materials in relation to different machines.

Operational sites

OPENLab has 4 operational sites:

OPENLab Bologna (IT): a laboratory dedicated to research and testing with an area of 100 m².

Built with green building materials and equipped with the latest digital infrastructures, the Lab is located at the headquarter premises in Ozzano dell’Emilia (Bologna, Italy). In this way and thanks to the geographical proximity of most of the production sites of various IMA divisions, it is possible to quickly perform tests on dedicated machines on site, facilitating the whole network and analysis process.

Not only does the Lab conduct the entire experimentation process under the guidance and supervision of skilled engineers as well as researchers from IMA Group, but it can also offer laboratory analysis and production tests that simulate real-life conditions. Such service leads to avoid the interruption of customers’ production cycle and costly mistakes.

OPENLab Lugano (CH): With over 400 m² of total surface, OPENLab Lugano is equipped with an analytical lab integrated into a testing area/show room.

In the testing area, different horizontal form fill seal machines are available (rotative, Long Dwell, D Cam, Box motion etc), which are fully dedicated to conduct tests and supervised by skilled IMA technicians. In particular, they are available for internal experts’ activities such as prototyping, R&D and technological innovation; for clients, to perform tests on new materials or new upgrades; for packaging producers, to carry out processability tests on new packs before entering the market.

The laboratory also has a dedicated showroom area, where the newest machine models and technical developments are displayed to allow clients to find out more about IMA’s latest solutions.

OPENLab Arezzo (IT): OPENLab Arezzo boasts a test area of 200 m², where vertical form fill seal lines are available both for internal analysis and for customers’ tests.

Further to this area, the OPENLab is also equipped with a 50 m² cold room test area (minimum temperature 0°C product continuous feed), where IMA’s experts carry out tests on machines at very low temperatures. This area is extremely important to examine whether the machines are suitable for particularly cold environments or when dealing with frozen products.

OPENLab Lowell (USA): The OPENLab in Lowell is still work in progress, but it will be characterised by a strong focus on the USA market. It will be equipped with a lab and a test area.

The laboratory will aim at finding new sustainable materials that will be specifically suitable for the American market, thereby guiding IMA’s partners towards materials’ evolution.

The testing area will allow the experts to find the perfect combination between materials and machines, intended to obtain the best possible performance. Not only internal operators, but also customers and partners will be able to perform tests on machines in such area.

Through OPENLab’s studies and research, IMA had the opportunity to build remarkable partnerships. The company collaborated with important film and sustainable materials’ producers, such as Les Crudettes and Mondi, but also with fundamental players in the coffee market such as Caffè Borbone and NatureWorks for the development of compostable pods, or with Colussi Group, Sacchital, Novamont, Ticinoplast and SAES Coated for the development of an innovative compostable packaging, and many more.

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The programme not only showcased pioneering dairy projects around the world but also laid the foundation for a new path of development and innovation for the industry to face some of its greatest challenges.

As a culmination of the six-month incubation programme, the participating startups presented their final pitches, paving the way for future funding rounds that will allow them to pursue their innovative development and research:

• De Novo Dairy, a startup based in South Africa with a mission to create the future of nutrition, the company uses precise fermentation technology to produce animal-free dairy proteins that provide the same sensory experience and nutrition as traditional dairy counterparts. De Novo Dairy is currently developing high-value proteins for the dairy industry.
• Spanish startup Real Deal Milk develops casein and whey proteins through precision fermentation technologies with the same functional properties as traditional dairy components, with the aim to produce dairy substitutes equivalent to traditional dairy.
• Using bioengineering & microbial fermentation, Zero Cow Factory is reinventing dairy ingredients with India’s first milk and milk products (certainly a world’s first A2 milk protein) using bioengineering the microbes & microbial fermentation. The Zero Cow team is developing a proprietary technique to recreate milk proteins to develop real dairy products that are ethical, safe, delicious, and identical to cow milk.
• Pure Mammary Factors based in the USA are accelerating the state of the art in cell-cultured dairy by crashing the cost of production by the development of growth factors used in culture media. The startup aims to make cell-cultured human milk affordable and accessible by selling food-grade off-the-shelf growth factors around the world.

Pascual Innoventures is committed to driving innovation to create a more sustainable future for all, anticipating the current trends that will shape the foods of the future. Due to the success of the first edition of Mylkcubator, Pascual Innoventures has already announced the call for second edition of the programme.

According to Sejal Ravji, director of Pascual Innoventures, “the success of the Mylkcubator Demo Day not only reaffirms the great response this program has had in the sector worldwide, but also confirms what we at Innoventures already knew, in order to develop the dairy products of the future we have to continue to invest in transformational innovation and ambitious technological projects, as is the case with the four startups that have been working with us since the start of Mylkcubator six months ago.”

Jose Luis Cabañero, founder and CEO of Eatable Adventures, commented: “In the coming years, we expect to see increased innovation in the alternative protein space, with breakthroughs in cellular agriculture and precision fermentation technologies. Mylkcubator is a pioneering global program that is and will continue to be at the forefront of developing the dairy of the future.”

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The first of these projects was Del Rio Dairy in Friona, Texas, where in late 2021 Clean Energy broke ground on construction for a digester that is anticipated to turn the manure from 7,500 milking cows into more than a million gallons of RNG a year. The project continues to progress, and digester tanks have been erected on the property.

At Millenkamp Dairy in Idaho, engineering and procurement are being finalised, and construction of the front-end manure handling facility is underway. Construction has started at dairy farms Marshall Ridge, Drumgoon and Victory, located in South Dakota and Iowa. With more than 30,000 cows, these dairies have the estimated potential to convert the methane produced from waste into more than seven million gallons of RNG annually.

Clean Energy has also started a digester project with South Fork Dairy in Hart County, TX. When complete, the project will produce an anticipated 2.9 million gallons of RNG.

“More fleets are finding RNG to be the most easy and cost-effective way to achieve significant carbon reductions,” said Chad Lindholm, Clean Energy’s senior vice president for sales. “As we continue to see growing demand for RNG, we’re working on the production side so that more customers can turn their sustainability goals into reality.”

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I was reintroduced to Kraft’s Velveeta and other processed slices, as well as feta, cream cheese, and bit of Swiss cheese, which is what they call Emmental over there. The diversity of the American cheese market has increased over the past decade or so, and it’s nice to see cheese shops multiplying and people discussing goat cheese there.

I will also note that the quality of coffee has also improved remarkably. At one shop we had to stay while the barista crafted us a macchiato (versus takeout). It was well worth the extra time spent awaiting the results.

Overall, according to Statistica (statistica.com), the US ranks second in manufacturing cheese, with 6.2 million metric tons made in 2021, after the European Union, which produced over 10 million tons in the same year. Domestic cheese consumption has grown, with the average American eating 40.2 pounds of cheese in 2020, which has increased by over five pounds in the last decade, M. Shahbandeh of Statistica reports.

Kraft Singles continue to account for a lot of cheese eating in the US, which was my experience too. Around 108.7 million consumers reported eating these ubiquitous slices in a week in 2020. Boar’s Head, a deli counter favourite, saw 14.03 million consumers enjoy its wares during the same time period. Another interesting feature is how much Velveeta and Kraft products dominate the consumption area, as Kraft also sells deli-type American cheeses for supermarket counters.

Meanwhile, the US Dairy Export Council reports that US dairy exports have grown to 17 per cent of its production, with cheese being a strong export, which helped to offset declines in other sectors such as SMP and whey powder. Indeed, the February numbers showed that cheese grew by 9.2 per cent to 2,777 million tons over the previous February for cheese, and this set a US export record for that segment. Most of that increased demand came from cheddar sales, the US DEC reports. It also reports that the US has gained share against New Zealand and the EU.

It proves there is nothing more universal than the love of cheese.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine.

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• ADF Milking will be exhibiting at Dairy-Tech on Thursday 7 April 2022, showcasing its latest product InVent.
• The M2 smart bioreactor milk production platform is a turnkey wetware, software, and hardware milk-making stack driven by artificial intelligence to accelerate the scaling of cell-cultured milk production worldwide.
• At Anuga FoodTec 2022, GEA will showcase its new modular, Mobile Test Center – a fully equipped, pilot-scale process line for cell cultivation or fermentation.
• BV Dairy in Shaftesbury has recently installed a YTRON-Z unit from Ytron-Quadro for the smoothing or Stretching of its range of yogurts.
• In response to customer demand, hygienic furniture specialist Teknomek has, for the first time, added Eurobin Lifters and Tippers to its product range.
• LPMA GB Ltd, specialising in cheese production equipment and machinery, will be making its first return to a trade show in two years at the 2022 Anuga FoodTec in April.

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“Yogurt makers have been waiting 40 years for the FDA to update and modernise the yogurt standard of identity. Today, the FDA issued a notice telling us to keep waiting—and threw in a whole lot of uncertainty, to boot.

“Last July, IDFA forcefully objected to the FDA’s final rule to amend and modernize the standard of identity for yogurt released in June. In December, IDFA sent a letter to Dr Woodcock, acting commissioner for FDA, reiterating our request for a hearing with FDA to resolve the industry’s objections, along with providing manufacturers sufficient time for compliance. Today, after eight months of waiting, FDA issued a notice staying certain provisions of the yogurt standard of identity final rule. IDFA was able to leverage unique formal rulemaking procedures available to the dairy industry to object and, ultimately, prompt a stay of certain provisions that are detrimental to our industry. Without this lever, an impractical final rule would have gone into effect, damaging yogurt makers, throwing retail establishments into confusion, and limiting choice for consumers. While a stay is helpful at this stage, IDFA’s efforts to reform the yogurt SOI will continue into an inexplicable fifth decade.

“IDFA remains deeply disappointed in the FDA process that led to the yogurt SOI final rule. After 40 years since FDA first issued standards for yogurt, IDFA and our yogurt members are back to where we started several decades ago, beseeching the FDA to work with yogurt makers to make commonsense updates to a category that has been waiting more than four decades for modernisation. Without standards that have been modernized, manufacturers are unable to meet consumer demands for innovative and nutritious yogurt products.  With many significant provisions stayed, IDFA will continue to work on the yogurt SOI with an aim to ensure FDA continues to move forward in responding appropriately to IDFA’s objections in a timely manner.”

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The vanilla creamer replaces a non-dairy product and will become a permanent offering at more than 7,500 Taco Bell locations in the United States. The shelf-stable creamer also was used in the checkoff-created Pineapple Whip Freeze and Island Berry Freeze beverages that previously appeared on Taco Bell’s menu.

Taco Bell consumers who order 12oz hot or 20oz iced coffee drinks have the option of adding the creamer. The Dairy Management Inc (DMI) product research team worked with the checkoff-funded Midwest Dairy Center at the University of Minnesota to create the creamer in 2020.

The creamer also is featured in the Cinnabon Delights Coffee, which is available at participating US locations for a limited time. DMI dairy scientist Kimber Lew led the creation workstream and said it demonstrates the chain’s desire to grow its breakfast business.

“We’re really excited for this because we are putting a lot of emphasis into getting consumers to think more about starting their mornings at Taco Bell,” Lew said. “Creating a coffee that has dairy and the iconic, crave-able Cinnabon Delights flavour was a no-brainer.”

Lew said the creamer and Cinnabon Delights Coffee are further proof of Taco Bell’s openness to menu innovations featuring dairy.

“This demonstrates how Taco Bell is leaning in on dairy in multiple avenues,” Lew said. “It’s not just about cheese and reduced-fat sour cream use; it’s about exploring other ways to elevate the consumer experience with the deliciousness of dairy. This shows the strength of our partnership.”

Heather Mottershaw, vice president of pipeline innovation and product development for Taco Bell, said these additions greatly enhance the chain’s breakfast menu.

“These fit very well with our strategy of growing our breakfast business and offering a premium coffee drink and creamer made from dairy,” Mottershaw said. “We are very grateful for the checkoff’s continued support to lead the way with dairy innovation that resonates very well with our consumers.”

For information about the dairy checkoff, visit www.usdairy.com.

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The mission of 108Labs’ newly organised entities is to accelerate the future of human milk and replacement dairy across many health and food product fields with the M2 platform.

108Labs entities:

Pure Mammary Factors Inc was founded in December 2021 and is democratizing cell-cultured milks by making product research and commercialisation more affordable and accessible. A Pure dairy product is any cell-cultured milk product created with Pure Mammary Factors. Unlike raw milk, Pure mammary cell medium and growth factors produce Pure milks that are safe for human consumption right out of the cell without needing pasteurisation.

M2Health, Inc May was founded in May 2020 and is developing Pure therapeutic human milk for prescription drugs and humanized infant formula products.

M2Foods Inc was founded in September 2021 and is developing Pure foods including bovine artisanal cheeses and other replacement dairy food products.

108Labs and 108Labs entities are licensing M2 and collaborating with dairy, food and pharmaceutical partners to accelerate Pure food and health products to market worldwide.

“What 108Labs has accomplished as a self-funded, family-run incubator over the last decade is astonishing, but the future is even more amazing and I couldn’t be more excited to work with Shayne and 108Labs on the future of food,” comments Scott Matthews, COO, M2Foods.

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