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That being said, the deconsolidation of EDP Russia and Horizon Organic Wallaby had a negative impact on sales on a reported basis, down by 4.1% and a strong negative impact from scope.

In North America, sales increased by 5%, with strong performances from Oikos yogurt, International Delight creamers and Stok. China, North Asia and Oceania saw improvements of 8.4% in like for like sales growth, with specialised nutrition strongest.

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To support the dairy sector, the government has introduced several measures, including reopening agricultural export registrations to boost exports and generate foreign currency revenue. Overall, its cow milk production has dropped by 7.4% to 10.8 million tons, which has meant a rapid recovery in domestic milk prices, but a decline in consumption of 7% for 2024 estimated. Its exports have been helped by the currency devaluation, with dairy export volumes increasing by 10% in the first five months of 2024, versus the same timeframe in 2023. The question for Argentinian processors now is whether to serve the volatile domestic market, or aim for more profitable exports, the FAS says.

Meanwhile, in Australia, milk production is estimated to be up by 3.5%, to 8.8 million tons. The country is seeing rising domestic milk prices, as well as export demand from Asia for dairy products. The stability of its dollar has also kept the export prices competitive, according to the FAS.

Over in the EU, milk production is static, although the herd population has dropped below 20 million, due to lower milk prices and elevated production costs. Environmental policies such as nitrogen emission reductions in the Netherlands, are also playing a part in lowering milk production, the FAS reports.

In New Zealand, a slight 0.7% decrease in fluid milk production is predicted, to 21.1 million tons. Financial strains due to higher interest rates, along with higher inputs, are causing concerns, but the sector continues to invest in processing capacities. About 95% of the country’s production is exported, and in January, the final import duties covered in the New Zealand-China Free Trade Agreement were reduced to zero. Global export volumes are up 5% so far in 2024, with more diverse products being sent abroad.

Interestingly, New Zealand cheese exports have dropped by 6%, while Australia’s exports have grown by 28% YOY and both the UK and US have seen increases of 12% and 17% versus 2023, respectively. That being said, the EU remains the largest exporter of cheese with a 1% uptick seen this year, at 1.4 million tons in 2024. Its production will increase by about 1% to 10.5 million tons. Tourism and hospitality is contributing to upward consumption within the EU.

Australia’s cheese production is estimated to be 435,000 tons, and around 380,000 of that is consumed in the country. The exports are mainly sent to Japan, China and other southeast Asian countries.

In the US, the FAS is predicting a record-breaking year for the country’s cheese exports, to 466,000 tons, up 8% from 2023.

Individual FAS country reports covering dairy are available at: https://gain.fas.usda.gov/#/ The USDA Production, Supply and Demand database is available at: https://apps.fas.usda.gov/psdonline/app/index.html#/app/home

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The yogurt market in the US is experiencing robust growth due to increasing health consciousness among consumers. With rising health issues such as diabetes, obesity, and allergies, there is a strong focus on nutrient-dense, healthy diets, according to the report. Consumers are shifting towards more natural products and seeking added value. Superfruits, such as acai, goji berry, noni, pomegranate, and grapes, are incorporated into Greek yogurt for their antioxidant, vitamin, and mineral properties. Diet quality, healthy behaviour, and self-serve models are popular trends. Flavors, toppings, and quantities vary, with frozen yogurts, dietary requirements, and ice cream also in demand. Non-dairy yogurt, including plant-based options like almond milk, coconut milk, soy milk, and cashew milk, cater to lactose intolerance, milk allergies, and veganism. Flexitarians and those following a plant-based diet also contribute to the market’s growth.

The US yogurt market is subject to rigorous regulations, including permit and import-export rules, product labelling, and new product launches, enforced by authorities such as the US FDA. In June 2021, the FDA amended the standard of identity for yogurt, affecting low-fat and non-fat yogurt. Dairy and non-dairy yogurt production and sales require extensive documentation and registration, Technvaio reports.

That being said, the yogurt market in the US is a significant sector within the dairy industry, with consumers showing a strong preference for this nutritious and versatile food product. The market caters to various consumer segments, including children, adults, and the elderly. Yogurt is consumed for its probiotic properties, which support a healthy gut and boost the immune system. The market offers a wide range of flavours, from traditional to exotic, and various types, such as Greek, Icelandic, and skim milk. Consumers can choose between conventional, organic, and lactose-free options. Yogurt is used in various applications, including as a standalone snack, in smoothies, and as an ingredient in baking and cooking. The market is driven by factors such as increasing health consciousness, changing consumer preferences, and innovative product offerings.

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The installation of new, state-of-the art equipment – primarily in northeast Wisconsin over the next 18 months – will expand and optimise capacity while further increasing network reliability and responsiveness to serve customers in an essential market. It will also support the conversion to more sustainable packaging.

“Amcor is committed to deliver innovation, service flexibility, and agility that will ultimately enhance our customer’s experience,” says Derrick Sytsma, vice president and general manager – dairy, Amcor Flexibles North America. “This strategic investment represents the largest of its kind in Amcor Flexible North America’s extensive history within the cheese business and solidifies our commitment to the dairy industry, as well as continued support of our customers’ growth.”

The expansion compliments Amcor’s comprehensive packaging portfolio, including leading-edge technologies within the retail and foodservice offerings, and will support customer transitions to the company’s recycle-ready, high-performance packaging solution, AmPrima Plus, the company says.

This investment underscores the company’s continued commitment to invest in the future of dairy packaging products to enhance capabilities, leverage new technologies and innovation, and deliver meaningful expertise and insights to our customers.

“We’re excited to be a true growth partner in helping our dairy customers navigate ever-changing market requirements and anticipating and meeting their needs now and into the future,” Sytsma says.

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Dairy Management Inc. (DMI) pitched the smoothie programme concept in 2022 to Chartwells K12, a food management company that serves more than 2 million meals in 4,500 schools representing 665 districts across the US every day.

General Mills joined the effort by providing culinary support and training materials for the school nutrition staff and Hubert, a foodservice equipment manufacturer, offered blenders and other materials at a discounted rate.

The pilot took place in 130 Chartwells K12 schools in 15 states and while the specific results are proprietary, they were encouraging enough for the company to make the smoothie program available to its entire suite of schools this year.

“Chartwells is always looking for innovative ways to make sure students leave the cafeteria happier and healthier than they came in,” said Lindsey Palmer, vice president of nutrition and industry relations for Chartwells K12. “We took insights heard directly from students when we launched the smoothie pilot, offering a popular, delicious, on-the-go meal to help kids power through their day. Smoothies also have the unique benefit of providing multiple meal components and a great opportunity for kids to consume more milk, yogurt and fruits.”

Lisa Hatch, vice president of school channel sales and business development for DMI, said smoothies are a hot trend among kids. Technomic, which provides consumer insights and other services to the foodservice industry, found that fruit smoothies are more popular than energy drinks, flavoured water, juices and soft drinks with Gen Z consumers.

Another group, Modor Intelligence, said among the limited-service restaurants that Gen Z visits, three of the top four are smoothie companies: Smoothie King, Tropical Smoothie Café and Jamba Juice.

Chefs from Chartwells and General Mills collaborated to produce 30 recipes (15 each for breakfast and lunch) that contain at least one of the daily recommended servings of dairy and fruit. The smoothies are part of the reimbursable school breakfast and lunch meals and meet USDA’s nutrition guidelines. Students in the pilot were offered options including dragon fruit banana, mango chili lime, avocado kale mango and others.

“The goal was to give students something they’re seeking outside of schools and is trendy,” Hatch said. “This smoothie program strengthens the checkoff’s mission of nourishing youth through innovative ways that drives dairy demand in schools.”

A survey conducted after the pilot showed a very positive response from students, school foodservice staff and administrators. Chartwells K12 joined the dairy checkoff at the recent School Nutrition Association’s Annual National Conference in Colorado and shared the pilot programme’s results in an educational session for school nutrition professionals.

Sarah Maver, director of wellness and sustainability for Chartwells K12, is excited to see more schools adopt the programme for the new school year and credits the all-around collaboration of the companies that made it a reality.

“Through pairing the checkoff’s research with our insights to the evolving preferences of kids, the smoothie pilot provided a great solution for bringing even more excitement to the school cafeteria,” Maver said. “DMI’s goals aligned with ours of looking for creative ways to promote school meals and making sure kids have a variety of choices available.”

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

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The largest global dairy accelerator, this year’s Open Innovation theme attracted applications from five countries, all with a goal of securing a spot as one of this year’s participants in the three-month programme that provides access to non-dilutive funding, mentors, investors and buyers, and the CMAB’s specialised network of resources. The cohort represents themes of global flavours, functional benefits, and sustainability from upcycling byproducts of dairy production to packaging from renewable sources – all made with at least 50% real dairy.

The eight members of the 2023 Real California Milk Excelerator cohort and their products are:

1. Arbo’s Queso Dip (Memphis, Tenn.) – Gluten-free, keto-friendly queso-style cheese dips for retail.
2. The Empanada Shop (Redondo Beach, Calif.) – Empanadas combining golden, flaky crust, creamy, melted cheese and a fusion of Latin American tradition and California flavors for retail and foodservice.
3. New Alchemy Distilling (El Doradao Hills, Calif.) – A distillery making Spilt clarified milk punch cocktails in a can made with natural ingredients, zero stabilizers and upcycled whey from cheesemaking.
4. Amazing Ice Creams (Stockton, Calif.) – Cookie Wild cookie wafer ice cream bar novelties enrobed in chocolate to stay crunchy.
5. Noorysha Yo-Gut (Los Angeles, Calif.) – Specialty probiotic dairy product designed to support gut health.
6. Petit Pot (Emeryville, Calif.) – French-style dairy desserts in paper-based cups made with >80% stainable/renewable fiber.
7. Shakewell (Garden Grove, Calif.) – Fresh high protein drink made with five ingredients, including upcycled whey.
8. WonderCow Nutrition (Valencia, Calif.) – All-natural bovine colostrum powder supplement that promotes immunity, muscle recovery and gut health.

“The Open Innovation theme is exciting because of the variety of applications we received, and the myriad of ways start-ups and established brands are innovating with real milk and dairy ingredients,” said John Talbot, CEO of the CMAB. “We continue to see themes of global flavours and ingredients, a focus on sustainable sourcing and packaging, and products that go deep on the functional benefits inherent in dairy to address specific consumer needs from protein to gut health. Each member of the cohort brings something new and exciting to the marketplace and we’re looking forward to supporting their journey and ultimately seeing these products in the market with the Real California Milk seal.”

These eight participants have access to a group stipend and a robust network of resources to refine and scale their product and business. They will also participate in the CMAB/VentureFuel Mentorship Program, consisting of elite counsel from successful founders, investors, leading corporate executives, and experts across design, marketing, sales, manufacturing, distribution, farming, and processing industries. Past mentors have included venture capitalists, successful entrepreneurs, and executives from organisations such as Unilever, UNFI and Mondelez.

The cohort will present their companies and products at a live pitch event on 16 November, where four of the eight participants will each receive USD$30,000 to grow and expand their product in California and gain access to an Investor/Buyer Virtual Roadshow. One participating company will unlock an additional $100,000 grand prize by establishing their presence in California and exhibiting the most promising growth within 12 months of the final competition. Total prize and programme value is $500,000 (€460,000).

Over the past four years, the Real California Milk Excelerator has worked with more than 45 start-ups across numerous categories including food, beverage, direct-to-consumer platforms, textiles and personal care. Representing nearly 40% of states across the US, programme alumni have gone from idea to distribution with organizations such as UNFI and KeHE; and many can now be found on the shelves of retailers like Walmart, Safeway, Kroger, Amazon, and Whole Foods.

Details about the 2023 cohort, mentors and the final pitch event are available at realcamilkexcelerator.com.

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“With differentiated, highly innovative brand concepts, a consistent focus on attractive markets and niches and a sharper strategy based on our strengths, we can look back on a respectable year in a challenging environment with a significant improvement in the second half of the year,” comments Ricarda Demarmels, CEO of Emmi Group, about 2022’s turnover. “Our teams have countered the challenging framework conditions with foresight with accelerated efficiency programs and disciplined cost management, which defended volumes and acted with a view to local market conditions and a sustainable design of the value chain.”

Unavoidable sales price increases due to higher milk prices, as well as sharply increased prices for input, energy, logistics and packaging materials also contributed to the growth in sales.

The share of the Switzerland division in group sales was 40.1% (previous year: 42.2%).

The Americas division generated sales of CHF1.6 billion, which corresponds to its strong growth of 20.1%. Another key driver for the positive development in the Americas is an additional production facility for UHT milk, which is being commissioned in Brazil.

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The US Food and Drug Administration (FDA) has issued a “no questions letter” in response to Glycom A/S*’s notification, delivered on behalf of DSM, that its 3-FL HMO – marketed as GlyCare 3FL 9000 or 9001 – is Generally Recognised as Safe (GRAS) for use in a number of early life nutrition applications and conventional foods (GRAS Notice No. 1037). Notably, the maximum permitted use level of DSM’s 3-FL HMO is 0.75 g/L in non-exempt term infant formula and 0.90 g/L in formula and drinks for young children as consumed – nearly twice as high as the maximum use level that is GRAS in the US for other 3-FL ingredients in the same food categories. The greater use level was authorised by the FDA as a result of DSM’s recent analysis of HMO concentrations in global pooled (secretor and non-secretor) human milk by lactation stage.

It has previously been demonstrated that 3-FL concentrations increase over the course of lactation, whereas concentrations of most other HMOs decrease over time. However, DSM’s review specifically reports that 3-FL concentrations are already increased two-fold from colostrum to three-month mature milk. Thus higher levels of DSM’s 3-FL in infant nutrition products were determined to be GRAS as these provide formula-fed infants with nutrition that is closer to the composition of breast milk over the course of lactation, independent of secretor status.

In Australia, the Therapeutic Goods Administration (TGA) has included 3-FL in the latest update to its Therapeutic Goods (Permissible Ingredients) Determination. This permits the use of 3-FL as a complementary medicine ingredient in listed medicines, such as dietary supplements. Specifically, 3-FL has been recommended for oral use at a maximum daily dose of 2 g for infants and young children aged 0-3 years and 5 g for individuals 4 years of age and older. As the first HMO manufacturer to apply for the addition of 3-FL to listed medicines in the country, DSM has secured exclusivity for this use for a period of two years.

HMOs are a unique component of human breast milk with important benefits for immunity, gut health and potentially cognitive development. DSM’s science-backed GlyCare HMO portfolio is available for use in more than 160 countries worldwide. Following the successful authorisation of its first manufactured HMOs, 2’-fucosyllactose (2′-FL) and lacto-N-neotetraose (LNnT) in several markets globally, DSM has since launched difucosyllactose (DFL), lacto-N-tetraose (LNT), 3’-sialyllactose sodium salt (3′-SL) and 6’-sialyllactose sodium salt (6′-SL). At present, all six HMO products have secured market authorisation as new ingredients in foods in six markets, including the European Union, United Kingdom, United States, Russia, Israel and Singapore. 3-FL will be DSM’s seventh HMO ingredient to gain international authorisation.

“At DSM, we’re always looking for new ways to support the health of people globally, whether that’s through quality ingredients, innovative solutions or cutting-edge technologies. HMOs are a powerful emerging ingredient capturing increasing attention across the health and nutrition space – especially in the infant nutrition market,” says Christoph Röhrig, head of HMO regulatory at DSM. “There are more than 150 identified HMOs in human breast milk and what’s interesting is that the science behind these unique nutrients is only just emerging. The discoveries have been incredibly positive so far, but there is still a lot to be uncovered regarding the potential health benefits and applications of HMOs – which is extremely exciting! Consequently, it’s anticipated that HMO solutions will continue to breakthrough onto the market as the industry learns more about the role these ingredients play in human health.”

Marta Mikš, senior regulatory & scientific affairs manager at DSM adds: “As a leader in HMO research, development and manufacture, DSM is continuously looking at how it can pioneer advancements in the space and expand its HMO offering. 3-FL is a highly abundant HMO in human breast milk and was therefore an important ingredient for us to develop and add to our growing portfolio. The approval of 3-FL in these two important markets is another positive step towards delivering the benefits of HMOs to the global population.”

“But our progress doesn’t stop here. We continue to champion regulatory developments in the HMO landscape; holding the largest number of approvals worldwide and with scope to expand. We make this possible by spearheading research in the field through our HMO Donation Program to advance the industry’s knowledge of HMOs and their relevance for human health.”

To learn more about DSM’s growing HMO portfolio and their promising science-based benefits, visit: dsm.com/human-nutrition.

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Most recently, Margherio was business development manager, Liquid Food & Beverage for packaging provider, Fres-Co System USA, a position he held since 2016. Prior to that, he held business development management roles with snack and confectionery manufacturer, The Warrell Corporation, as well as with Farmland Dairies of Wallington, NJ. At Farmland, Margherio enjoyed a decade-long tenure particularly relevant to his new role with IMA Dairy & Food.

Margherio comes to IMA Dairy & Food at a time when the packaging solutions company has recently introduced Zero Technology, a means of producing single-serve, sustainability-minded PET cups for dairy and other food items. In Q4 of 2022, the company also took over sales activities for extrusion blow mold machinery suppler AlphaMAC, an Italy-based equipment provider (and IMA Group member) specialising in solutions for the packaging of liquid products.

“Daniel’s track record of overseeing successful, often double-digit sales growth will help IMA continue to grow our North American market share in the dairy and greater food packaging landscape,” said Patrick Carroll, president of IMA Dairy & Food USA. “His highly relevant background, impressive skill set and engaging personality make him exceptionally well-suited for his new role, and we’re delighted to welcome him.”

Margherio earned a degree in Business Administration from the State University of New York (SUNY) Binghamton. He resides in Plymouth Meeting, PA.

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With a total of $365,000 in awards, both finalists and winners will receive funding and technical support to bring their value-added products to market. This initiative fast tracks innovative products reaching the market while increasing the utilisation of milk produced in the Northeast. 

The competition is produced by Cornell’s Center for Regional Economic Advancement (CREA) in partnership with the Northeast Dairy Foods Research Center (NDFRC). Supported by a $1 million grant from the Northeast Dairy Business Innovation Center (NE-DBIC), the competition gives participants early-stage incubation assistance from Cornell’s leading business- and food-processing faculty, access to Cornell’s Food Processing and Development Laboratory, industry mentorship, and training on product prototyping and optimization, food safety and compliance, and business planning. 

Along with this access to Cornell’s facilities and faculty, finalists will receive $20,000, and winners will receive an additional $55,000 and given a presence at the Dairy Innovation Showcase at the 2023 Grow-NY Summit in Upstate New York. 

“This competition provides an onramp to entrepreneurship for people passionate about meeting customer needs with high-quality dairy products. Thanks to the support from the NE-DBIC, we are providing the resources needed to grow and scale their dairy product businesses,” said CREA’s director of Food and Ag Startup Programs Jenn Smith. 

Dr. Samuel Alcaine, director of the NDFRC and associate professor at Cornell CALS, said, “This competition responds to a growing demand for innovative dairy products that reflect consumer preference for premium ingredients and positions the Northeast dairy community as a leader in entrepreneurship.” 

Laura Ginsburg, director of the NE-DBIC, notes, “The high-quality milk our Northeast Dairy farmers produce is an excellent ingredient for many value-added products. This competition, along with our specialised grants for dairy processors, creates more pathways for regional dairy processing that benefits farmers, consumers, and our regional economy” 

The competition is open to all food innovators, including small and organic farms, nonprofits, and dairy co-ops located in the United States that use or commit to using milk and/or dairy ingredients produced at dairies in Connecticut, Delaware, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, and Vermont in their production. 

To learn more about the Northeastern Dairy Product Innovation Competition, visit: www.dairyinnovation.org 

To learn more about the Cornell Center for Regional Economic Advancement, visit: https://crea.cornell.edu/ 

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The IDF World Dairy Summit, the international gathering of dairy-industry professionals, provides a forum for dairy leaders, experts, farmers, processors, traders and journalists worldwide to discuss how to further advance the collective global dairy sector forward in a positive, sustainable way. The meeting is organised by US-IDF, held in the US for the first time since 1993, and IDF head office offers a global opportunity for attendees to bring their perspective to discussions on how the sector can deliver impact now and into the future. That reflects the theme of the IDF World Dairy Summit 2023: “BE Dairy-Boundless Potential. Endless Possibilities.”

“As host, US dairy is developing programming that will feature global and industry leaders, experts, scientists, technical specialists, farmers and more, exploring the global dairy sector’s most significant opportunities today and tomorrow,” notes US-IDF Organising Committee Co-chair Nick Gardner, senior vice president of sustainability and multilateral affairs with the US Dairy Export Council (USDEC).  “At the same time, the beautiful host city of Chicago offers the best of American food, arts, music, and culture, all in close proximity to some of America’s famed dairy regions,” he adds.

“The U.S. is excited to showcase the diversity of our dairy industry and its allied sectors,” adds US-IDF Organizing Committee Co-chair Shawna Morris, senior vice president of trade policy for the National Milk Producers Federation and USDEC. “Today, 94% of U.S. dairy farms are family farms. They span an astonishing variety of sizes and sustainability practices. The US dairy processing sector is no less diverse, from speciality cheese makers to cutting-edge dairy ingredients and cheese manufacturing facilities. Our industry has come together collectively to play a leadership role in sustainability, trade, and dairy nutrition initiatives. We look forward to engaging with the global dairy sector on those and other topics as we work together to collectively reinforce the vital role dairy plays in communities around the world.”  

“The IDF World Dairy Summit in Chicago will also coincide with the 120th anniversary of IDF, an occasion for showing the world all the expertise gain throughout the years and the potential of IDF and its programme of work for the benefit of future generations,” concludes IDF director general, Caroline Emond.

For more information about the 2023 IDF World Dairy Summit, visit www.idfwds2023.com. For more information about IDF, visit www.fil-idf.org.   

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The peer reviewed study uses a breakthrough methodology that includes accounting for the carbon sequestration benefit of grazed pastures. Led by Dr. Horacio Aguirre-Villegas, Scientist III at the University of Wisconsin-Madison, the research team conducted a first-of-its-kind study in the U.S. that considered the positive carbon sequestration results of cows spending time out on pasture.

“The study proposes a method to include carbon sequestration not only in organic but all dairy farm-related LCA studies. This method is based on the amount of carbon staying in the soil from above ground residue, below ground residue, and manure,” Aguirre-Villegas said. “The effect of management practices affecting the carbon stock are also considered, such as tillage, land use regime, management, and input of organic matter into the soil based on farm and region-specific variables such as the level of activity and temperature.”

The modeling assessment was done with farm-specific input provided by Organic Valley and reflects the nature and style of production common within the co-op’s dairy membership. Other factors contributing to the low greenhouse gas emission results included the avoidance of synthetic crop inputs and use of organic crop amendments, the longevity of cattle, and prevalent use of manure as a fertilizer source.

“This LCA represents the baseline carbon footprint of our dairy member farms today. The science proves out what we all intuitively knew was the case, when you have pasture-based systems and organic crop production you have a smaller carbon footprint,” said Nicole Rakobitsch, director of sustainability at Organic Valley. “We are proud that farms in our cooperative average the lowest known carbon footprint of any U.S. dairy supply, but we are not going to rest on that outcome.

“We are committed to helping our farmers and all of dairy continually lessen our GHG emissions. It’s the right thing to do and consumers are looking for food that is good for the planet and their health.”

The study of Organic Valley milk is ongoing and the remaining 40% of Organic Valley’s milk supply will be assessed by the end of 2023. Organic Valley is also launching a new carbon insetting program which purchases carbon reduction from its farmers and helps producers implement site-specific projects like agroforestry, enhanced manure management, and on-farm renewable energy.

The research team measuring and analyzing the carbon impact at UW-Madison includes Dr. Rebecca Larson, associate professor at UW-Madison; Dr. Erin Silva, UW-Madison associate professor and Extension specialist in Organic Agriculture; Dr. Michel Wattiaux, UW-Madison professor in Dairy Systems Management; and Rakobitsch.

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The judging took place 9-20 May, 2022, at the Huntington Bank Stadium on the University of Minnesota, Minneapolis campus. The winners were announced during the ACS Annual Conference held in Portland, Oregon from 20 – 23 July, 2022. 1,387 products from 196 entering companies across 120 categories were evaluated for excellence in cheesemaking and commitment to food safety.

“New Gloucester” is a fresh take on a historical cheese. Based on an Old-World English village recipe called Double Gloucester, this cheese dates back over 200 years. “Cotswold” was a variation that added green onions and chives. Pineland Farms Dairy began making cheese almost 20 years ago in New Gloucester, Maine and is now bringing “New Gloucester, a Cotswold-style cheese” to the New World.

The judges were impressed by the appealing, savoury aroma from just the right blend of onions and garlic. Smooth and creamy, this cheese is a perfect balance of flavour and colour, beautiful on a cheese board or with a selection of fresh fruit. It is an excellent cracker cheese or can go from a snack to an omelette staple.

Pineland Farms Dairy Company is located in Bangor, Maine, and produces all-natural dairy products for both the retail and foodservice industries across the Northeast. The company supports local dairy farmers by using 100% fresh Maine milk to handcraft their specialty cheeses and fluid milk products. For more information, please visit www.pinelandfarmsdairy.com.

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Having recently appointed Trugman-Nash, a leading importer and distributor of Cheddar into North America, as the British Organic Dairy Co.’s sole US distributor, Omsco has worked closely with them to launch the brand into the North American market.  Central to this was the showcasing last month of the BODC range at the two largest food trade fairs held in the States namely the International Dairy Deli and Bakery Association 2022 event in Atlanta which was immediately followed by the Specialty Food Association’s 66th Summer Fancy Food Show in New York.  Both events provided the opportunity to discuss and sample the BODC range with representatives of over 30 US and Canadian grocery chains.

The British Organic Dairy Co.’s range of Cheddars are produced by Wyke Farms, one of the country’s longest established, family-run cheesemakers based in the heart of the Somerset countryside, only some 20 miles away from the village of Cheddar itself.  The range consists of a rich yet smooth & buttery Mature Cheddar;  a bold and distinctive 12 month-aged Extra Mature Cheddar and a quintessential, complex and robust Vintage Cheddar matured for over 18 months.  All are made from Omsco farmers’ milk produced by a farming system that is accredited by the USDA and UK Soil Association to be free from the use of pesticides, herbicides, artificial fertilisers, GMOs and antibiotics.

Commenting on the growth of the BODC brand, Peter Andrew, Omsco’s head of business development said: “The reaction of US grocery buyers to our British Organic Dairy Co. range of Organic Cheddar has been really positive.  We now have over 2,400 listings secured in stores across the States and with container shipments of BODC Cheddar now arriving in the US every month we are confident that sales will go from strength to strength.”

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Among other things, Schubert’s success in North America is attributed to the outstanding local training and service program and the high level of advisory expertise at the Schubert location in Charlotte, North Carolina. The expansion of its North American headquarters prepares Schubert to meet the demand of its growing customer base in North America. The new headquarters building, which is approximately 45000 sq. ft., will include sales, engineering, service, final assembly, and a customer training centre. With a total size of 7.36 acres, the entire site offers plenty of room for future growth. “An important criterion when selecting the land, was the possibility to add even further buildings in the future”, says Hartmut Siegel, Chief Executive Officer at Schubert North America. With an investment of almost tens of millions in its new North American headquarters, Schubert underlines its commitment to the region and emphasizes the strategic significance of the North American market over the long term. 

“We are expanding our location for our North American customers,” explains Hartmut Siegel, “In addition to our new offices, an assembly hall will be built at the new location. Final assembly and commissioning for TLM packaging machines will be performed. There will be a workshop for service activities, as well. In the past, customers often had to fly to Schubert’s global headquarters in Crailsheim, Germany, for final acceptance of new machine projects. In the future, acceptance of selected machines will take place directly on site in Charlotte, NC.”  

The new building will be designed according to Schubert’s new corporate sustainability initiative Mission Blue. The new headquarters will become a climate-neutral building equipped with the latest technology to generate green electricity in the future. 

The Schubert subsidiary manages and grows the company’s business across the continent. “The market has developed disproportionately well,” explains Siegel, “Fortunately, the pandemic has not slowed down the ongoing development of our product innovations. Demand from our North American customers for state-of-the-art packaging technology with great flexibility and a high degree of automation has been high.” The pandemic also highlighted the importance of autonomy and direct support for Schubert’s customers in North America.  

The city of Charlotte has become a hub of headquarters for German businesses in the United States. There are 213 German companies in the area, including Bayer, Lufthansa, Siemens, Thyssen-Krupp and, since 2015, Schubert North America. The newly acquired location offers multiple possibilities. It is located directly near a major highway, close to the international airport and not far from the University of North Carolina and the Central Piedmont Community College. Schubert North America plans to develop close partnerships with both institutions.

“Our service team will have everything right on their doorstep. Service team members could even complete a Bachelor’s or Master’s degree at the university part-time. Additionally, we could offer internships for students,” highlights Hartmut Siegel. An upgrade of local service expertise in combination with a capacity expansion for new machines, are the objectives Schubert has set for this project. Schubert North America will therefore be even closer to its customers and more responsive. “Our customers and employees are enthusiastic about the land acquisition and investment plans.” 

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I find myself reverting to my growing up years, when it was hot for months on end, and air conditioning wasn’t really much of a thing for our household. My father was a keen believer in proper ventilation, fans and the washcloth on the forehead to keep a person cool in the hot days of July and August. It helped that we lived on the water and that he was immune to children complaining.  

It was also National Ice Cream Day in the US. Although I now live in the UK, I thought it appropriate to celebrate what I consider a very quality holiday with an ice cream at the Independent Label Market at Kings Cross Coal Yard on Saturday (see photo) from Forest Hills Gelato (https://www.instagram.com/foresthillsgelato). Now, it is my better half who is the record collector, but I am happy to eat ice cream or gelato and listen to musicians while he shops. In fact, there are few days when I think it is not helpful to eat ice cream, even though it may not be hot out.  

Meanwhile, here in the UK, the traditional Mr Whippy ice cream vans are being curbed as more places enact rules against idling diesel engines. This is good for the planet but bad for the soft serve ice cream machines on board, which don’t take kindly to being started up over and over again on hot days. (https://www.thetimes.co.uk/article/curbs-on-idling-diesel-engines-cause-meltdown-for-mr-whippy-sellers) Like milk deliveries, they’re going to have to look at electric vehicles, but right now the benefits versus the cost of a new vehicle (£180,000, or €212,226) is probably well beyond most mobile vendors.  

Ed note: Last week, I mentioned my local café, but did not mention the actual name of it. It’s the Valley Café in Charlton, London. (https://www.allinlondon.co.uk/directory/cafes-tea-rooms/54464-the-valley-cafe, https://www.instagram.com/explore/locations/358238/the-valley-cafe). Sorry for the oversight!  

• 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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The new CEO of Dairy Management Inc. (DMI), Barbara O’Brien, has had a long career in the dairy industry, with more than 20 years of experience working on behalf of the US’s 30,000 dairy farmers and dairy importers. Through an evolution of the checkoff business plan, O’Brien created stronger integration and category strategies that have grown the market for America’s dairy farmers, as well as driven increases in positive consumer perceptions around dairy and dairy farming. She is also focused on building a bench of next generation leadership among staff and dairy farmers to ensure the checkoff’s long-term success on behalf of the dairy industry.

Under her leadership of the Innovation Center, 34 companies representing 75 per cent of the US milk supply signed the US Dairy Stewardship Commitment – dairy’s social responsibility pledge to customers and consumers – and US Dairy announced its 2050 Environmental Stewardship Goals. The Innovation Center is a pre-competitive forum that advances collaboration among dairy companies, farmers and others in the dairy community to help ensure a socially responsible and economically viable industry in the future.

She discussed her plans and gave Dairy Industries International an update on the issues facing the global and US dairy industries.

Q. What in your background prepared you for your current role?

I had an early propensity for entrepreneurship. I started a dance company for non-dance majors and more than 30 years later, it still exists. I am interested in developing strategies and ideas that have staying power. Prior to joining DMI, I directed Burson Marsteller’s Chicago-based healthcare consultancy. During my tenure, I provided executive-level counsel for Fortune 500 consumer packaged goods and pharmaceutical clients including Procter & Gamble, Dow Corning, Quaker Oats and Abbott Labs, establishing new strategies for growing clients’ businesses. I also went on to co-found a healthcare consultancy that served the business and marketing planning needs of Chicago-area hospitals and health systems as well as companies in the medical device, pharmaceutical, food and nutrition segments. I like concepts underpinned by science, with the right kind of operational structure.

My early interest and skills at creating lasting strategies have served me well since coming to DMI. I have worked through the entire operation and am currently president and CEO of DMI, the domestic dairy checkoff programme that drives trust and sales of dairy products. In this capacity, I oversee the work of the National Dairy Council, the US Dairy Export Council and GENYOUth Foundation. I am also president & CEO of the Innovation Center for U.S.Dairy.

Overall, this gives me an insight into the checkoff programme. Also, this really complex industry of ours made it a logical choice for me. When in the role of CEO of the Innovation Center, the president of that operation is always a processor. I have worked closely with three CEOs – from Leprino, Land O Lakes and Schreiber Cheese, and over the years they have given me an end-to-end view of dairy.

Q. What do you see as the key issue for the US dairy industry going forward and why?

There are two main issues aside from the port issues, the labour challenge and import pressures – one is external looking and the other internal looking. The external issue is the reputation of the sector, which is interesting and not just a challenge for the US and international dairy, but for all of animal agriculture. There are interesting tensions right now, and we work increasingly with both the United Nations and in world economic forums.

There is a confluence of naysayers, vegans and environmental interest groups, who are a minority in size, but have an outsized voice. They are both cellular and plant based and the coming together of those agendas is creating pressure on the category. It is creating a consumer who is distrustful, so we are focused on being more assertive and taking back this narrative and dispelling some of the myths.

As an overall category, we have a commitment to feed people, and we work to highlight our contribution to the environment, and the ability to employ people, particularly in rural areas. So, we hold that in the one hand.

The internal issue is the economic viability of the category, specifically for farmers. We work for 30,000 dairy farmers of all sizes, large and small and we are seeing that it is difficult to survive, based on all the inputs, the changes in labour, increases in operating costs, and with the federal order system in the US, which makes it difficult to make a living. We are facing the question on ensuring that dairy farmers continue to operate. The economic challenge is the difference as to whether the next generation steps in.

There is also the question of who’s making food choices for whom. As the world dynamics continue to shift, we see emerging countries come into stronger economic times, and the desire for protein is real. I am bullish on continued exports and getting more animal protein into global diets.

Q. How has the market changed since you came into it and in what direction?

There have been three things over the last 20 years in the competitive sector. Dairy is a dominant commercial category and competitive sectors have taken note, and what has happened over the last 40 years has been in terms of an explosion of beverage options. In the past, it was milk, juice, coffee and maybe soft drinks. Now, it’s sports drinks, tea, coffees of all types, and the reinvention of the water category for three times the price, along with many other beverage choices. Dairy has benefited from a lot of the expansion.

The second change is the consumer themselves. The good news is that their desire for dairy is very strong in the US. Looking at the most recent figure for 2020, the average per capita consumption is 655 pounds per person annually and this continues to rise. The difference is how they choose to take their dairy – there are declines in fluid intake and people are now eating their dairy. Whey protein continues to grow, butter utilisation is strong, while yogurt is fairly flat. Consumer demand is strong but changing.

The third trend is globalisation. I spent my first 20 years in dairy, another ten years as a consultant, then joined the staff. During that time, the balance of domestic versus global has been fascinating to watch. The numbers have gone from three per cent up to 17 per cent for US dairy exports, for example.

We are making the right investments and installing the right capability to continue to meet those needs. For example, bubble teas are a whole new segment and that’s due to globalisation. The diversity of the US farmers is one of our secret solutions (sauce) – we have both large and small, different geographic operations, and dairy is very nimble as a US industry. In other parts of the world, we’re seen as industrialised, but only a minority of American farms have over 2,500 cows – they do produce an enormous percentage of the volume.

Q. How do you expect the Mayo Clinic linkup to assist with the image of dairy and with increased uptake?

I am so excited about our collaboration with Mayo Clinic, particularly in two things: we are a science-based organisation, and under the umbrella of DMI is the National Dairy Council (since 1915), which has always been a science and education arm of the industry. This Mayo Clinic collaboration is a modernised complement to that legacy of research. There are 5,000 scientists at Mayo, a very practical science foundation, and this will help us look at areas for research. These include metabolic conditions, exploring new claims and health impacts we know are important to today’s consumers – such as inflammation, calm, sleep, and digestive health. For consumers such as millennials those in Gen Z, those are their worries, and they look to food as medicine – so we’ll be digging deep into those areas.

Based on the new science we bring forward, the Mayo scientific community is willing to work and use their voice, not just for professionals, but with consumers too.

Q. What do you consider your greatest challenge/achievement?

I think our challenge for dairy is our relevance as a category, and to join the dots between our reputation and the need to continue to innovate and stay relevant for the next generations. Consumers are willing to vote with their dollars by supporting brands, companies and products for doing good by doing well. The challenge is to help them see dairy as meeting their needs and being a good steward and to bring our story forward, with our critical role in a healthy diet and planet. We are two sides of the same coin.

When looking on-farm and going to the marketplace, it is not an either/or choice. The source for dairy, the interdependent cow, is dependent on a plant-based diet and this is the root of the products. Consumers want choice and want to experiment.

Q. What does a typical day look like for you?

I have been eight months in my new role and there is no typical day. I’m still in the whirlwind of an exciting new opportunity and I consider myself a relational leader – it’s about building relationships and ensuring a two-way dialogue. I spent the first six months on the road, talking to hundreds of processors, farmers and industry leaders, and taking in their perceptions of the state of the industry and the challenges ahead – what can I do with the incredible investment by farmers for the next 10 years.

When on the listening tour, I’ve shared with farmers a vision and set of priorities that are essential to the future of US dairy. We are continuing to listen and now laying out a vision for strategies for the future under the acronym ASPIRE: Action Through Sustainability People, Innovation, Reputation and Exports. Those are the fundamentals that we need to bring to the next level of capability to drive growth and viability for partners.

There is a lot of detail behind the areas, including technology, science, and the people with the right talent and employing the right workforce. The market’s tight for labour so retaining what we have is key while looking at what are the next skills, technology and the future skills we need. Robotics and automation and innovation are all going to be so critical.

Q. Outside of work, what are your hobbies/interests?

Spending time with my family. I married my high school sweetheart almost 35 years ago. One of the silver linings in the pandemic is that our kids came home and we all hung out, cooking, hiking and skiing – and we all really enjoyed our time together.

The post Holding the future appeared first on Dairy Industries International.

As announced in February 2022, the partnership was subject to the approval of boards, clearance from relevant competition law authorities, and finalisation of transaction documentation. With those approvals now received, Fonterra, NZX and EEX each hold an equal one-third (33.33%) shareholding in the global dairy auction platform GDT. 

CFO Marc Rivers says the confirmation of the strategic partnership is an important milestone for Fonterra and global dairy participants.  “The move to a broader ownership structure marks the next step in the evolution of GDT – giving it a presence in prominent international dairy producing regions, with greater participation expected at GDT events.  

“It will bring more participants and transactions, stimulating further growth of risk management contracts available on financial trading platforms. 

“This creates opportunities for the growth of financial tools to better manage price volatility – which is something many industry participants, from farmers through to customers, are exposed to,” says Rivers.  

GDT chief executive Dr Eric Hansen says, “The GDT team is looking forward to working with EEX and NZX as strategic partners with strong interests in dairy and established reputations as regulated exchanges to enhance GDT’s role as an independent, neutral and transparent price discovery platform.” 

NZX chief executive Mark Peterson says the strategic partnership will strengthen GDT’s market reach benefiting New Zealand dairy farmers and customers. 

“At a time of geopolitical and macroeconomic instability, GDT’s vision to expand its global reach and provide better transparency in dairy commodity prices, is more important than ever for dairy market stakeholders,” Peterson says. 

“It aligns with NZX’s strategy of growing capital markets, connecting with more businesses, and creating greater value for shareholders and investors. In GDT, NZX is excited to be working with the best partners to achieve this.” 

Next steps for GDT include appointing a new board and planning strategic growth initiatives, such as more frequent auctions and bringing more sellers onto the platform. 

Fonterra’s transaction proceeds on sale total NZD$35m. Final transaction proceeds will be subject to customary post-completion adjustments. 

As with previous one-off transactions, Fonterra’s FY22 announced forecast earnings range will continue to reflect only the underlying performance of the business. 

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The British public is also learning this. The six-year anniversary of the vote to leave the EU passed by without much notice last week, mainly because the current prime minister, Boris Johnson, was… take your pick. Saying he’d go for a third term (causing most voters to clutch their hearts), losing two by-elections and not caring (because if he wins, it’s his achievement, and if Conservatives lose, it’s anybody’s fault except his – he has obviously been studying the Trump years), getting flagged for wanting to build a £150,000 (€174,500) treehouse for his son at the prime minister’s country estate, going to Rwanda for Commonwealth business (where his government wanted to deport arrivals to the UK). Every day it’s another mess.

So, the news that he’d lied about just about everything for Brexit was unsurprising. Fishermen who can’t quite get the control of the seas that they had, and have to fill out reams of paperwork to sell their catch to their largest market – the EU. Farmers who relied on the EU’s CAP payments, watching their annual payments dwindle, and be replaced by… nothing. Certainly not the £350 million weekly that he alleged the UK was sending to the EU. I wonder where that bus is now.

I suspect the Netherlands will be sending along a giant tulip bouquet to 10 Downing Street, to thank him and the other Brexiteers for giving the Dutch a giant economic boost – warehouses have sprung up in Holland to house British goods, which are then shipped elsewhere in Europe. Rather than having the warehouses in the UK, helping the local economy.

The good news is the British public is eating more domestic cheese, as Continental cheese makers have put their prices up, and there’s a lot more of it around in the shops. Which is good. And speaking of cheese, this week the International Cheese and Dairy Awards sets up shop in Stafford for a few joyous days of cheese judging and tasting of thousands of domestic and international cheeses, along with their accompaniments. It will be a lively meet and greet, and we will have reporting from there.

www.internationalcheeseawards.co.uk 

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

The post The need for cheese appeared first on Dairy Industries International.