Dairy Foods February 2011

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February 2011 Vol. 112, No. 2

S P E C I A L F E AT U R E S

Milk, Juice and Tea Outlook

On our cover: The industry knows the benefits of milk, but do consumers? Milk has a short ingredient statement (see page 48). A diet high in dairy products could reduce the risk of diabetes (see page 38). And processors constantly improve the beverage, with added calcium, for example (see page 28). This month, we focus on milk.

Features News & Trends 10 Newsline What’s on America’s plate; Kraft promotes recycling of cheese packaging; trade pact with South Korea would benefit the dairy industry.

Perry’s Ice Cream Perry’s Ice Cream of Akron, N.Y., has invested in its plant, advertised more heavily, entered new markets, created new products, sought and captured private label business (both domestically and internationally) and developed its distribution business. Has it all worked? In a year when ice cream sales declined about 4%, Perry’s revenues were up 8%. p. 51

New Products & Marketing 22 New Product Review Cheese

26

Departments 8 16 20 72 76 81 85 86

Today’s milk and non-dairy beverage processors cater to the Every Consumer with drinks that deliver nutrition, taste and functionality. Processors market dairy beverages as workout aids, develop lactose-reduced products and more drinkable yogurts and boost the health profile with probiotics. Today’s processors formulate juices and ready-to-drink teas that cater to the consumer looking for the ultimate drinking experience. p. 28

Ingredient Technology 38

44

Dairy Market Trends Some milk products are gaining share.

Editorial People Supplier News Equipment Showcase Buyers Mart Classified Ads Index of Advertisers Inside Perspective

Friendly Fats These fatty acids wear a healthy and wellness halo.

REPORTS

51

Lab Talk Working with nuts and inclusions.

46

Tharp & Young

60 New Equipment Lands New

How to make better frozen novelties

48

Culturally Speaking Cheese, milk and butter have a clean-label advantage.

The Data-driven Company Perry’s Ice Cream analyzes sales, demographics and return-oninvestment before it makes a move.

Customers 66 Behind The Scenes 68 Beyond the Filler 70

Packaging Points

Tom Gallagher of Dairy Management Inc. looks out for the industry. DAIRY FOODS Volume 112, Issue 2 (ISSN 0888-0050) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $178.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $216.00 USD (includes GST & postage); all other countries: $228.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2011, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices. POSTMASTER: Send address changes to: DAIRY FOODS, P.O. Box 2144, Skokie, IL 60076. Change of address: Send old address label along with new address to DAIRY FOODS, P.O. Box 2144, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Pitney Bowes, P.O. Box 25542, London, ON, N6C 6B2. For single copies or back issues: contact Ann Kalb at (248) 244-6499 or [email protected].

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February 2011 Vol. 112, No. 2 www.dairyfoods.com A Publication of BNP Media II, L.L.C. Editorial and sales offices 155 N. Pfingsten Road, Suite 205 Deerfield, IL 60015 Phone: 847-405-4000 • Fax: 847-405-4100 Publisher Thomas S. Imbordino 773-755-8990; 248-502-2093 (fax) [email protected] Senior Group Publisher Peter Havens [email protected] Editorial Chief Editor Jim Carper 847-405-4009; [email protected] Executive Editor Marina Mayer 847-405-4008; [email protected] Product Development Editor Donna Berry Field Editor Cathy Sivak Art & Production Art Director Lindsay Leusby Production Manager Lisa Webb [email protected] Sales Amy Vodraska 973-970-9000 [email protected] Wayne Wiggins Jr. 415-387-7784 [email protected] Catherine Wynn 847-405-4010 [email protected] Gabriele Fahlbusch 49-(0)202-271690-15 [email protected] Classifieds Suzanne Sarkesian 248-786-1692 [email protected] Marketing Marketing Manager Elizabeth Wright [email protected] Editorial Reprints Jill DeVries 248-244-1726; [email protected] List Rental Postal: List Rental Manager Robert Liska 800-223-2194 x726; [email protected] Email: Account Manager Shawn Kingston 800-409-4443 x828; [email protected] Audience Development Audience Development Manager Kourtney Bell Multimedia Specialist Katie Jabour Audience Audit Coordinator Carolyn M. Alexander For subscription information or service, please contact Customer Service at: Tel. (847) 763-9534 or Fax (847) 763-9538 or e-mail [email protected]

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From the Editor’s Desk

DST (Dairy Savings Time)

S

aving permeates this edition of Dairy Foods. You’ll find news articles and features about saving energy and saving the Earth (through recycling) throughout this issue. Saving our health, by eating better foods, kept popping up in the news last month. And saving (or salvaging) milk as a beverage was a theme at the just-concluded Dairy Forum. Let’s start with sustainability. Kraft has ramped up its partnership with TerraCycle, an organization that recycles plastics and other products (including electronics). Not only does TerraCycle keep material out of landfills, but also it recycles the plastic into new products (like fences and tote bags). By sending Kraft wrappers to TerraCycle, consumers can earn money for schools or charities. (Other Kraft brands, including Capri Sun, have been participating since 2008.) Like Box Tops for Education or Upromise, this program can drive (or cement) preferences to Kraft brands. Read more on page 12. In his Packaging Points column (page 70), Mike Richmond writes, “We are also seeing more companies across the packaging value chain make strong statements toward packaging waste reduction and zero waste on packaging.” He lays out 10 points that processors need to consider as they convert to sustainable packaging. Besides the material itself, package design, graphics and brand-building come into play. Sustainable packaging “is not a fad but a legitimate trend,” he writes. Dairy processors strive to be efficient in their production. By doing the job right the first time, they eliminate product waste and rework. There is a green aspect to being efficient. Still, employees generate waste when they bring their own packaging to work. Lunch bags, sandwich wrappers and beverage containers will end up in the landfill unless they are somehow diverted. Perry’s Ice Cream created a recycling center in its cafeteria to collect soda bottles. The Akron, N.Y.-based company donates bottle-deposit proceeds to a different local charity at the end of each quarter. Over the past 10 years, this program has supported local organizations such as fire companies, the food pantry and youth organizations such as 4H and the boy and girl scouts. Read more about Perry’s in our series of articles, beginning on page 51. Logistics ace Don Wilson considers greenhouse gas emissions from dairy processors’ fleets. “Economically sustainable distribution, logistics and manufacturing are part of the continuously changing bottom-line challenge that must be met for any dairy or ice cream company to be profitable,” he writes. See Wilson’s “Beyond the Filler” column on page 68. From waste to waist Walmart, the nation’s largest grocer, said it would reformulate thousands of packaged food items by 2015 by reducing sodium 25% and added sugars 10%, and by removing all remaining industrially produced trans-fats. In making the announcement in January, the Bentonville, Ark.-based retailer said it will work with suppliers to improve the nutritional quality of national food brands and its Great Value 8

Dairy Foods | February 2011

Jim Carper

private brand. First Lady Michelle Obama, who has her own campaign (Let’s Move) to eliminate childhood obesity, joined Walmart as it made the announcement. Talk about a halo effect. Five key elements of the program are making healthier choices more affordable; reducing or eliminating the price premium on key “better-for-you” items, such as reduced sodium, sugar or fat products; developing criteria for a front-of-package seal to help consumers instantly identify truly healthier food options; providing solutions to address food deserts by building stores in underserved communities; and increasing charitable support for nutrition programs that help educate consumers about healthier food solutions and choices. Less than one week after Walmart’s news, major food and beverage manufacturers and retailers unveiled Nutrition Keys, their own voluntary front-of-pack nutrition labeling system. Four icons will show calories, saturated fat, sodium and sugars. Labels might also show information about “nutrients to encourage” that are important for a healthy diet but are under-consumed by the general population. These include potassium, fiber, vitamins A, C and D, calcium, iron and protein. The scientific community continues to explore the composition of foods and how dairy products contribute to health. In “Friendly Fats,” product development editor Donna Berry writes, “Harvard scientists recently found that a monounsaturated fatty acid found in dairy fat, one naturally occurring in the trans-configuration, may help prevent the onset of type 2 diabetes. The compound is trans-palmitoleic acid, and its prevalence in milk, cheese, yogurt and butter may help explain other recent research suggesting that high-dairy diets reduce the risk of diabetes.” Berry convened a roundtable of suppliers of fatty-acid ingredients. Turn to page 38 for the full report. Saving milk To get Americans to drink more, processors need to divert us away from bottled and tap water, carbonated beverages, teas, juices and energy drinks. Breakfast and lunch are the most common milkdrinking occasions, so the industry needs to find (or create) other occasions. Chocolate milk is touted as an effective post-workout recovery drink. It makes sense then to sell milk at health clubs. The industry needs to develop innovate products, too. Who’s up for creating a creamy, indulgent milk-based beverage to be consumed in the evening? All of these ideas were presented at the Dairy Forum in Miami last month. Already, 2011 is proving to be an exciting year for food and beverages, especially dairy. I haven’t mentioned the government’s new dietary guidelines, which were released after our deadline. (We’ll get to them next month.) No doubt you are expending (not saving) energy when it comes to innovation. Tell me what’s new at your company. 䡲 Jim Carper is chief editor of Dairy Foods. Phone: 847-405-4009. Email: [email protected].

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News & Trends

NEWSLINE... Where’s the Beef? Red Meat, Whole Milk Consumption Drop

Pounds

Pounds

Half Pints

Gallons

Interest in food and health is especially high at the beginAmericans are eating less beef, drinking less whole milk and cutting back on ice cream. The drop in per capita consump- ning of the year, as individuals make resolutions to lose weight tion of these foods makes one wonder why the nation has an and eat better. In January, Minneapolis-based supermarket chain Supervalu expanded its in-store initiative that shows the obesity problem. In 2008, red meat consumption dropped to 108.3 pounds per per- nutritional value of fresh and packaged foods. The “nutrition son, about a 2.5 pound decline from 2007 levels. Americans drank iQ” program (www.nutritioniq.com), which started in January 2009 and now is in 800 stores, is said 5.9 gallons of whole milk per person in Reduced-fat Rises to The Top to help shoppers identify better-for2008, down from 6.1 gallons the year you foods, including those in the before. Plain, reduced-fat milk con2000 2005 2007 2008 dairy section. sumption rose 0.4 gallons to 7.3 gallons 8 Supervalu developed nutrition iQ per person in 2008. As for dessert, con6 in collaboration with dietitians from sumption of ice cream in 2008 dipped Joslin Clinic, Boston. Color-coded to 13.9 pounds per person from 14.2 4 icons on shelf tags and signs help pounds in 2007. The statistics are from 2 shoppers identify and find healthy the U.S. Department of Agriculture’s food options. The fresh- foods departeconomic research services. They 0 Milk 2% 1% ments will feature informational signs were published in January in the 2011 highlighting key attributes, including Statistical Abstract of the United States Yogurt Sales Grow Every Year fiber or vitamin content, or health from the U.S. Census Bureau. 25 messages such as “helps support The book also shows that more healthy digestion” and “promotes skin households do not have access to suffi20 and immune health.” cient food. The percentage of so-called 15 Supervalu evaluated more than “food-insecure” households rose to 10 80,000 products in the center store 14.6% in 2008 from 11.1% in 2007. The aisles, and approximately 10% of the percentage of children in food-insecure 5 12 19.1 21.3 21.9 items in each center store category households increased to 22.5% from Yogurt (excluding frozen) have received a nutrition iQ tag, the 16.9%. Food insecure means having company states. “limited or uncertain ability to acquire Mozzarella Leads The Cheese Board The foodflex program from Safeway acceptable foods in socially accept15 (https://fo o df lex.s afe way.com/), able ways,” according to the Abstract. another national supermarket chain Food-insecure households first worry 12 based in Pleasanton, Calif., uses loyalabout having enough food, and then 9 ty-card data to compare a household’s they stretch resources and juggle other purchases against USDA benchnecessities. Adults in such households 6 marks, including protein, fiber, total eat less and eat less frequently, and then 3 fat, cholesterol and carbohydrates. they decrease the frequency and quanAmerican* Cheedar Italian* Mozzarella The program makes recommendatity of food given to their children. *Includes other cheeses not shown separately tions for healthier food choices. The reports are delivered by e-mail and Changes to school lunches Ice Cream Sales Melt Slowly available online. Shoppers can comChildren might be finding more nutri20 pare their purchases over the last six tious foods at school. In January, the months and create shopping lists of U.S. Department of Agriculture pro15 better-for-you foods. posed changes to the national school 10 Dairy Foods will report in a future lunch and breakfast programs. The 5 issue on the new dietary guidelines, changes would add more fruits, vegwhich were expected to be released etables, whole grains, fat-free and low0 Ice Cream Lowfat Sherbet Frozen yogurt at the end of January, after this issue’s fat milk to school meals and limit the deadlines. levels of saturated fat, sodium, calories Source: Statistical Abstract of the United States 2011, U.S. Census Bureau – Jim Carper, chief editor and trans fats. Continued on page 12 10

Dairy Foods | February 2011

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News & Trends

Good Packaging Makes Good Fences That plastic film around a slice of cheese could end up as part of a new plastic fence. Kraft Foods’ cheese brands started to promote their participation with Terracycle, a program that collects plastic packaging and turns the material into new products, like fencing, tote bags and waste baskets. “At Kraft Foods, we try our hardest to listen to the concerns of our consumers. Sustainability and protection of the environment are growing concerns for all Americans. Our partnership with TerraCycle gives us a way to work hand in hand with our consumers to make a genuine difference,” says Chris Mondzelewski, senior director marketing, Kraft Foods, Northfield, Ill. Kraft brands Capri Sun, Nabisco and Lunchables have been participating with Terracycle since 2008. In October 2010, Kraft announced that Kraft Naturals, Philadelphia Philly, Athenos, Kraft Singles, macaroni and cheese, Easy Mac, Cracker Barrel, Polly-O, Breakstone, Velveeta and Knudsen have joined the program. This year, the cheese brands began using Twitter, Facebook and its other digital assets to promote Terracycle to consumers, associate brand manager Brian Gelb tells Dairy Foods. Every Kraft cheese brand is taking its own approach to promotion. For instance, Krafts’ Natural cheeses added the Terracycle logo to product packages. Kraft uses PET plastic for some of its cheese packaging. TerraCycle, Trenton, N.J., uses fundraising initiatives, called Brigades, to encourage individuals and groups to col-

12

Dairy Foods | February 2011

䡲 Schools and charities earn money when their members recycle Kraft packaging through TerraCycle.

lect and return packaging to earn money for the school or charity of their choosing. TerraCycle also recommends charities. It issues checks twice a year. Stonyfield Farm, Londonderry, N.H., is the only other dairy products marketer participating with TerraCycle. Melodie Bolin, a Kraft associate brand manager, tells Dairy Foods that she expects 100,000 to millions of cheese packages to be returned to TerraCycle. TerraCycle and its partners cover all shipping costs and pay two cents per unit of waste that is returned. TerraCycle accepts more than 30 different types of products or packaging, including drink pouches, chip bags, yogurt cups, tape dispensers, digital cameras and wine corks. “Kraft Foods was the first multicategory corporation to fund used packaging associated with its products almost three years ago and is now the largest sponsor for four TerraCycle programs,” says Kraft CEO Tom Szaky. “They are great partners — truly dedicated to making products consumers love, while also taking responsibility for preserving the environment.” Terracycle’s school curriculum presents an opportunity for children to engage their parents in recycling efforts, Gelb says. “Kids learn about sustainability and being green.” – Jim Carper, chief editor

WAS H I NGTON

WATC H

News & Trends

IDFA Applauds Progress on Finalized U.S.-Korea Free-Trade Agreement President Barack Obama announced the successful completion of bilateral talks with South Korea that pave the way for U.S. acceptance of the expansive freetrade agreement. Through August 2010, the value of U.S. dairy exports to South Korea was $84 million, up 78% from the same time period last year. The U.S. International Trade Commission estimates that the dairy provisions of the agreement could expand U.S. dairy exports by up to $336 million per year on average. “I D FA thanks the administration and U.S. Trade Representative Ambassador Ron Kirk for their significant efforts throughout the negotiations. We’re pleased that the full dairy provisions of the agreement were able to remain unaltered in the finalized agreement,” says Connie Tipton, president and CEO of the International Dairy Foods Association, Washing-

ton, D.C. “IDFA considers the agreement to be a critical step forward for U.S. dairy processors to take full advantage of growing markets in a vital economic region.” The agreement is expected to provide a tremendous boost to U.S. dairy through reduced tariffs and expanded market opportunities in a restricted and high-value market, according to IDFA. In 2009, South Korea constituted the United States’ sixthlargest export market for dairy and dairy products. Once implemented, the agreement will allow the U.S. dairy industry to gain immediate open access for whey for feed uses, as well as tariff-free access for approximately 16,000 metric tons of cheese, milk powders, whey for food uses and other dairy products. Tariffs on most dairy products will eventually be phased out over a period of 15 years. South Korea is one of Asia’s fastest

growing economies, and global consumption patterns show that as income grows, the consumption of animal protein increases, including dairy. Per capita consumption of dairy products in South Korea is increasing mainly due to the younger generation and an increasing penchant for Western foods. Along with this growth, expanding wine consumption is expected to increase demand for a variety of high-quality cheeses. According to the U.S. Department of Agriculture, most increased demand will be met by imports because local production of cheese is constrained by the lack of manufacturing facilities. Thus, U.S. dairy exports are uniquely positioned to fill a specific consumer demand that local manufacturers are not able to supply. Congress must ratify the agreement for it to take effect. IDFA urges legislators to make passage of the agreement a top priority. Continued on page 14

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News & Trends

Dean Foods In Agreement with Northeast Dairy Farmers; Schreiber Foods Buys Dean’s Yogurt Business Northeast Dairy Farmers reached a settlement agreement in a class-action antitrust lawsuit with Dean Foods Co., Dallas, Dairy Farmers of America (DFA) and Dairy

SQF Level 2 Certified

Marketing Services (DMS), both of Kansas City, Mo. The agreement includes $30 million in monetary damages and injunctive relief that calls for Dean Foods to purchase

a portion of its raw milk from multiple Northeast sources. Meanwhile, Schreiber Foods entered into a purchase agreement to acquire Dean Foods’ customer-brand yogurt business. The acquisition is expected to close in the first quarter of 2011. “We’re thrilled about this opportunity to expand our rapidly growing yogurt business,” says Mike Haddad, president and CEO of Schreiber Foods, Green Bay, Wis. Schreiber Foods ranks 4th on the Dairy 100, Dairy Foods’ list of the nation’s largest dairy processors. Dean Foods is first. The proposed acquisition includes production facilities in Fullerton, Calif., and Richland Center, Wis., as well as yogurt production assets from Dean Foods’ facility in Friendship, N.Y. Further details of the transaction were not disclosed. Regarding the class-action antitrust lawsuit, Benjamin Brown, an attorney at Washington, D.C.-based Cohen Milstein Sellers & Toll, PLLC, which represents the plaintiff dairy farmers, says “This is a major win for dairy farmers in the Northeast who have been squeezed by monopolization and price fixing. We are pleased that Dean Foods is working with plaintiffs to put this practice behind them.” However, the lawsuit — Alice H. Allen, et al. vs. Dairy Farmers of America — is far from resolved, says Kit Pierson of Cohen Milstein. DFA and DMS are named in the suit for engaging in monopolization, pricefixing and other anticompetitive conduct. “The case is continuing against the remaining defendants, Dairy Farmers of America and its marketing affiliate Dairy Marketing Services,” Pierson adds. “Still at issue are charges that the DFA — the nation’s largest cooperative — monopolized a level of distribution of fluid milk in the Northeast and forced dairy farmers to join DFA or its marketing affiliate DMS to survive.” The next step is for the U.S. District Court for the District of Vermont — where the lawsuit was filed in August 2009 — to grant preliminary approval of the settlement agreement. Notice will then go out to the estimated 5,000 to 10,000 Northeast dairy farmers who could be eligible to file a claim for monetary damages. Continued on page 16

14

Dairy Foods | February 2011

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News & Trends

PEOPLE Kraft Foods Co., Northfield, Ill. Sam Rovit joined as executive vice

ble components during the worst market conditions in 40 years.

of technology, marketing and sales. She ultimately became vice president for

president, strategy, responsible for collaborating closely with the business and

Agro Farma, Inc., Norwich,

its ingredients division, responsible for North and South American operations.

functions to implement the company’s

N.Y.

Following the acquisition by Kerry, later

strategic priorities for growth and cost leadership, as well as accelerating the

Nico Bevers has been appointed vice president

named Kio-Science, McDonald stayed on as vice president Americas with direct

performance of the current portfolio and channels. He succeeds Michael Osan-

of international business development, leading the

management of the company’s pharmaceutical business. She comes to TIC

loo, who is now president of Kraft Foods’

company’s expansion

Gums from FONA International, where

grocery business in North America. Rovit comes from Bain & Co. with more than 20

efforts for its Chobani brand outside of the United States. Previously, Nico held sev-

she was the vice president of sales and chief revenue officer.

years of global growth and cost leadership strategy experience across a variety

eral marketing and business development positions at DSM Food Specialties USA.

Gamajet Cleaning Systems, Exton, Pa.

of industries. Most notably, he successfully led Bain’s global agribusiness, global

TIC Gums, White Marsh, Md.

Tadd Wolff has been promoted from sanitary division manager to vice presi-

mergers and acquisitions and corporate renewal practices. He is author of numerous articles on M&A, and co-author of

A m y M c D o n a l d has been named vice president of sales, responsible for developing a higher and broader level

dent of distributor relations, responsible for spearheading Gamajet’s efforts to grow distribution within the United

“Mastering the Merger: Four Critical Decisions that Make or Break a Deal.” As CEO of Swift & Co. from 2005 to 2007, he led the turnaround, taking it from last to best in service and improving all its controlla-

of relationships with key customers. McDonald’s career began at a work bench in the labs of former fragrance and flavor giant Quest International, where she served in various capacities

States as well as internationally. In addition, Wolff will be working with current distributors to further develop and streamline their sales and service efforts.

Bevers

Continued on page 18

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Dairy Foods | February 2011

+1 781.320.9000

News & Trends

B R I E F LY … Ashby’s Sterling’s Vanilla Wins Awards

the-art dessert factory in Hicksville, N.Y. Interested participants

Ashby’s Sterling Ice Cream earned a perfect score for its new signature, all-natural vanilla ice cream from the National Ice

entered the contest through banner ads at Sun Life Stadium, home of the Miami Dolphins, in-market coupons and online.

Cream Retailers Association. The vanilla flavor also garnered

Kozy Shack is the official pudding of the Miami Dolphins.

blue ribbons as did its regular vanilla kind. In addition, blue ribbons went to the company’s Belgium (dark) and regular

Thirteen-year-old Wins Velvet’s Create-A-Flavor Contest

chocolate ice cream flavors. Scores are based on flavor, quality, butterfat content and the technical standards for ice cream.

Alex Grooms from Williamsburg, Ohio, is the 2010 winner of Velvet Ice Cream’s Create-A-Flavor contest with his creation, Honey Caramel Ice

Cheesemakers Pledge $500,000

Cream, a mix of vanilla ice cream layered with sweet Ohio honey and caramel. Along with receiving free ice cream for a year, Grooms will sit

to Reconstruct Babcock Hall Wisconsin Cheese Makers Association, based in Madison, Wis., pledged a $500,000 gift to the University of Wisconsin-Madison

on Velvet Ice Cream’s tasting panel for a year and will have his photograph placed on the carton of Honey Caramel Ice Cream.

to ignite dairy industry and public interest in renovating and expanding Babcock Hall, a teaching and research hub and

IDFA, MilkPEP Join Healthy Weight Commitment Foundation

home to the Wisconsin Center for Dairy Research. Construc-

The International Dairy Foods Association and the Milk Proces-

tion includes a new dairy plant to produce Babcock Hall ice cream and other dairy products, as well as new dairy production, research and education space for the center.

sor Education Program (MilkPEP) became the most recent associate members of the Healthy Weight Commitment Foundation, a CEO-led organization designed to drive a national, multiyear effort to help reduce obesity by 2015. The coalition brings

Winner of Kozy Shack Contest Received N.Y. Trip The winner of the Kozy Shack Ultimate Dolphins NYC Giveaway Contest, Margaret Parish from Hollywood, Fla., received a trip to the Big Apple and a private tour of the company’s state-of-

together more than 130 retailers, food and beverage manufacturers, restaurants, sporting goods and insurance companies, trade associations and professional sports organizations. Continued on page 20

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18

Dairy Foods | February 2011

Registered

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International Dairy Trends

Date: Wednesday, April 20 Time: 2:00 p.m. EDT Duration: 60 minutes Register: webinar.dairyfoods.com

The first decade of the 21st century confirmed that we live in a very small world. No borders exist in regards to sharing and exchanging information, in particular within the food and beverage industries. Infinite opportunities exist for the U.S. dairy industry to better serve the global marketplace…from exporting ice cream to Asia, cheese to Europe and aseptic milk beverages to Australia. Further, many overseas dairy processors are ahead of their U.S. counterparts in new product development; processing and packaging innovations; utilization of functional ingredients and product marketing. On April 20, 2011, from 2:00 to 3:00pm EDT, Dairy Foods will explore the international dairy opportunities available to dairy and beverage processors. Industry speakers will present insights to the trends shaping the following segments: • Milk & Beverages • Cheese

• Ice Cream, Frozen Desserts & Novelties • Yogurt & Cultured Products

Webinar attendees will gain insight to how dairy processors and marketers function in other countries. They will be able to apply this knowledge domestically and hopefully increase their customer base, as well as consumption, here and abroad.

Sponsored by

Webinar Schedule: Dairy Foods’ Product Development Editor Donna Berry sets the tone for this global exchange of ideas by sharing visuals from milk and other dairy product marketing campaigns from around the world.

Olivia Sant’Angelo, senior analyst with Innova Market Insights, The Netherlands, will provide an overview of the trends influencing dairy and beverage product development.

Carrie Schroeder, category manager for functional nutrition at Fonterra, the world’s largest dairy processor with global headquarters in New Zealand, will provide insight to Fonterra’s approach for meeting the needs of the global marketplace.

Can’t attend live? Register and watch ON-DEMAND. Questions? Email [email protected] or visit www.bnpevents.com

News & Trends

SUPPLIER NEWS Fowler Products, a division of Pro Mach, has been named

And, to enhance the feature settings, both tools offer the out-

the exclusive North American distributor of Claranor pulsed light sanitizing systems, an advanced full spectrum light

put of this data into a range of different standardized units. Users can download the app from the Apple Store; search for

technology that eliminates the need for chemical sanitizing of caps, cups and films. Until now, juices, flavored

“steam tools.”

waters, extended shelf-life

Fortitech Europe, a provider of

milk and other dairy-based drinks required caps to be

custom-blended nutrient premixes to the food, beverage and pharma-

sanitized using corrosive chemicals, such as hydro-

ceutical industries, is helping manufacturers introduce or improve

gen peroxide or other

more than 30,000 products offering

peroxide-based chemicals. These chemical systems

health and wellness benefits to consumers worldwide. For Ingre-

increase the footprint and operational cost of the fill-

dients Middle East, which will take place Feb. 27-March 2 in Dubai,

ing and c apping line, as

Fortitech will showcase a snack

well as increase the plant’s incoming and effluent water footprint. Each Claranor light pulse lasts only three

mix that can aid in mental focus and an all-in-one beverage premix targeting weight management. The snack mix is fortified with

tenths of a millisecond so the cap material itself does not absorb heat. The system can treat up to 25 caps per second with throughput varying by size and configuration of cap. In addition, Claranor units require less floor space than chemical sanitizers.

a nutrient premix consisting of vitamins C and E, as well as niacin, magnesium, L-glutamic acid and choline, cognitive function, which the beverage premix is fortified with niacin, pantothenic acid, chromium and L-carnitine. Autocrat Inc. introduced a five-point program to help its

20

Spirax Sarco Inc. introduced its free iPhone application designed to assist customers and sales engineers when identifying the right steam tools for the job. The Steam Tools app enables quick and easy access to both the Steam Tables and a Saturated Steam Pipe Sizing tool. Users enter a pressure or a temperature into the app, returning the cor-

customers increase their share of the coffee market. The five points entail the ability to customize coffee extract through applications for ice cream, yogurt, soy beverages, iced cappuccino, ready-to-drink beverages, energy drinks, candy, snack bars and alcohol products; the technical know-how and expertise; wide range of product offerings, including

responding pressure or temperature, sensible heat (water), latent heat (evaporation) total heat (steam) and specific volume (steam). The pipe sizing tool also allows access to Saturated Steam pipeline data, helping to size a pipeline.

regular and organic coffee extracts, iced cappuccino bases, coffee syrups, espresso pieces and instant and freeze-dried coffee; advanced extraction technology; and complete focus on coffee and coffee extract.

Dairy Foods | February 2011

Enter the MilkPEP Awards online and win great prizes.

The MilkPEP Awards have moved online! Now it’s easier than ever to share your success stories and win an iPad,® Flip ® Camera and more. Plus, you can enter as often as you like for great monthly prizes. You’ll even have a chance at the grand prize of starring in your own Milk Mustache “got milk?” ad. Kim Peter used innovative ways to promote ‘Refuel with Chocolate Milk’ and grew sales for Anderson Erickson Dairy. Want to see your smiling face in an ad like this? Just tell us your success story. Go to milkpep.org today and enter to win your MilkPEP Award.

MilkPEP. You own it. Now use it. © 2011 America’s Milk Processors. got milk?® is a registered trademark of the California Milk Processor Board.

New Products & Marketing

NEW PRODUCT REVIEW

During the second half of 2010, Boulder, Colo.-based Tellory, a leading manufacturer of premium pestos, dips and spreads sold under the Ciolo and Piccolo brands, joined forces with premium cheese manufacturer Sartori Foods, Plymouth, Wis., to form Sartori Inspirations LLC, Lafayette, Colo. The new business venture allows for increased distribution and more innovation. For example, consumers around the country were introduced to White Balsamic & Fig Spread this past December holiday season. Starting with a base of cream cheese, this spread contains just the right amount of figs and white balsamic vinegar to deliver a slightly sweet, yet tangy flavor profile. It works equally well as a bagel topper or pound cake garnish. Sold in 7-ounce clear plastic containers with a readily removable label — an ideal “from-

fridge-to-table” package — each serving (2 tablespoons) contains 90 calories and 7 grams fat. Labels describe the spread as all natural, no preservatives and gluten free. “There are cheaper, less tasty ingredients available — we simply choose not to use them,” says Mallory Kates, CEO of Tellory. “We have been approached before by companies interested in buying us; Sartori is clearly the right fit. They understand and share our values and commitment to quality and customers. It’s very exciting for us to become part of a team that will not only help us continue to grow, but who can bring us so much in terms of production expertise and quality assurance.” Upscale and easy are two terms that appeal to consumers who enjoy hasslefree home entertaining. These terms also describe new La Terra Fina Gather Rounds, a line of artisan breads with gourmet dips from Circle Foods Group, San Diego. More than a mere appetizer and far from just another frozen bread, Gather Rounds are a new way to entertain and a new category for the frozen foods department. These puffy, goldenbrown bread rounds are designed to be pulled apart and dunked into a warm and creamy dip center. Consumer preparation is a snap: retrieve from the freezer, heat the pre-baked bread in the oven

for 20 minutes, microwave the dip for four minutes and place it in the middle of the bread. All five varieties include dairy components, some more than others. Paprika Focaccia with Cheddar Beer Dip uses Cheddar and sour cream in the dip base. The Italian-style Garlic Bread with Basil Marinara and Melted Mozzarella Dip includes diced mozzarella in the red sauce. The Potato Bread with Asiago Bacon Dip combines asiago with cream cheese, while both Olive Bread with Sun Dried Tomato & Roasted Garlic Dip and Rosemary Bread with Spinach Parmesan Dip use sour cream as a dip base. The latter variety includes Parmesan cheese.

NOTEWORTHY I NTROD UCTION S Polly-O is a Kraft Foods brand of Italian cheeses manufactured at the company’s remaining natural cheese production facility in Campbell, N.Y. Jalapeño String joins the growing category of snacking cheese.

22

Dairy Foods | February 2011

Lancaster County, Pa.-based Turkey Hill Dairy offered its egg nog fans a lower-calorie, half-thefat version this winter. With 150 calories and 4.5 grams fat per half-cup serving, new Light Vanilla Nog provides guilt-free indulgence.

New Products & Marketing

I N T E R N AT I O N A L

General Mills Inc., Minneapolis, is test marketing Yoplait Parfait, a container of fat-free vanilla yogurt accompanied by a dome filled with Nature Valley granola. Sold in six-packs of 6-ounce servings that provide 15% of the Daily Value of vitamins A and D, the product can be found in select Sam’s Club outlets. A single cup contains 170 calories and 2.5 grams fat. Many processors spent a good part of 2010 reformulating products to contain less sodium, a buzzword in the health and nutrition community. As a result, Kraft Foods Inc., Northfield, Ill., introduces Breakstone’s 30% Less Sodium Cottage Cheese. Available in both 2% and 4% milkfat formulations, a 3.5-ounce serving now contains 290 milligrams of sodium.

Two Chicago entrepreneurs developed Sleepyhead, a fluid dietary supplement based on milk and soy and designed to promote the onset of sleep. Bayswater Beverages LLC, markets the product in

5.5-fluid-ounce individual servings. Cans cost $2.59 and are typically merchandised in a countertop display at convenience stores, much like energy shots, which have the opposite effect. Each serving contains 278 milligrams of the sleepyhead proprietary blend of valerian extract root, gammaaminobutyric acid, more commonly referred to as GABA, and melatonin; all ingredients associated with putting the “zzz” back into one’s bedtime routine, as the “counting sheep” caricature shows on the product label. It is designed to be consumed 15 to 30 minutes before one plans to hit the hay, and is said to be delicious warm or cold. Each can contains 80 calories and the drinkk is sweetened with sucralose, which prevents anyone from experiencing a sugar g rush. Subscribe to Dairy Product Innovations ( w w w. d a i r y foods.com/dpi), fo an e-newsletter focused on new foc d air y pro du c t s da and new products and services from dairy industry supdair pliers. Subscribers plier receive Dairy Product Innovations monthly with the occasional special installation or themed issue focusing on specific niches such as artisan cheese or organic and natural foods. To subscribe, visit www.dairyfoods.com.

Co-branding is among the most common product innovation strategies in the food industry, but in the dairy industry, efforts to simultaneously promote two brands are often confined to the yogurt and ice cream segments. Now cream m cheese can add itself to that list, with Kr a f t ’ s l a u n ch o f Philadelphia Cream Cheese with Milka Alpine Chocolate ate in Germany. Milka is a leading confectionery brand throughout Europe, which Kraft acquired with its purchase of Cadbury in early 2010. Not only is the co-branding unique, but the chocolate flavor is also something not normally found in the cream cheese category. Squeezable pouch pack aging has been an important trend in European kids’ beverages and snack foods for several years. These products are generally based on fruit purée or juice and are positioned as smoothies or drinkable snacks. But now Asda, a major U.K. discount retailer with a strong privatelabel program, introduces uces this packaging to the dairy c ategory. Chocolate Dairy Squeezy Pouch is chocolate milk in reclosable flexible plastic. The pouch appeals to kids bec ause it is fun and easy to drink, making it easier for parents to get kids to drink more bone-building, nutrient-dense milk.

Contributed by Krista Faron, director of innovation and insights, Mintel Research Consultancy, Global New Products Database (GNPD). For more information call 312-9320400 or visit www.gnpd.com.

www.dairyfoods.com

23

New Products & Marketing

NEW PRODUCT REVIEW: FOCUS ON CHEESE Though the ingredient statement of most cheeses consists of just four ingredients — milk, cultures, enzymes and salt — the type of each of these ingredients, as well as the aging process is what makes Cheddar and Swiss so different. An increasing number of cheesemakers are further creating points of difference by promoting their use of milk from family farmers. For example, to kick off the New Year, St. Louis-based Swiss-American Inc. introduced the American Farmhouse brand, which is a full-range of privatelabel commodity cheeses made from family-farmed milk. Private-label cheese offerings continue to grow, and for some, have gone gourmet. At the end of 2010, Publix Super Markets, Lakeland, Fla., introduced a line of domestic and imported specialty cheeses to its self-service deli case, marking the first time that the retailer has offered store brand (Publix Deli) specialty cheeses. The domestic varieties include asiago, brie, Cheddar, goat and Swiss. The imports are French Brie, Italian ParmigianoReggiano, Italian pecorino romano and Spanish manchego. Other varieties will be added throughout 2011, in particular more imports. According to the company, associates from the Publix Deli retail business unit traveled overseas to the best cheese-producing regions of the world to learn more about specialty cheeses. They believe they identified the best product mix to offer their customers who have expressed interested in exploring new cheeses with unique tastes. Better-for-you is another growing trend in the cheese category, both here and abroad. Lifeline Food Co., Seaside, Calif., debuts Lifetime Fat Free Cheese Snack Sticks, which should be hitting retailers’ shelves in March. At only 33 calories per stick (0.83 ounces), these pasteurized process cheese snacks are high in protein (7 grams) and void of fat, which makes them a satiety-inducing, adult-friendly snack from lunch to dinner. Sold in packs of six individually wrapped sticks, there are four varieties: Cheddar, mozzarella, sharp Cheddar and Swiss. Overseas, Kraft is the first to offer Australians a pasteurized process cheese product enhanced with plant sterols to lower cholesterol. New Kraft Live Active Light Cheese Slices also con24

Dairy Foods | February 2011

tain 50% less fat than regularr processed cheese and are an excellent source of calcium. Only time will tell if the company will offer Americans a similar product. Puteaux, France-based Campagnie nie des Fromages et Richesmonts, nts, introduces a 25% reduced sodium odium version of its award-winning Coeur de Lion Camembert cheese. The 17% fat cheese has a refrigerated shelf life of 45 days. Snacking cheese is growing throughout Asia. In South Korea, Dongwon Dairy Food rolled out Walnut & Dutch Gouda Cheese Sticks to appeal to an older demographic. The marketer makes claims that, in addition to possessing a more sophisticated flavor profile, the cheese sticks have anti-aging, brain health and cholesterol benefits based on the natural goodness of the ingredients, g plus p some additional vitamin fortification. fo

Of all the recent cheese innovations, this one stands out, as it is frozen. In Japan, Morinaga introduces a frozen novelty that starts with a seemingly ordinary cheesecake ice cream base, but then adds Cheddar and Camembert cheese for a decidedly Japanese touch. Since dairy foods have not traditionally been a part of Japanese cuisine, it is unusual to see such bizarre concepts. 䡲

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New Products & Marketing

Photo courtesy of California Milk Advisory Board

DAIRY MARKET TRENDS

Milking the Way  Marina Mayer

Executive Editor

T

here is a distinct trend in healthy milk-based beverevver-ages that has grown greatly over the last few years, eaars,, says Jim Dimataris, director of process relationss forr the California Milk Advisory Board, located in South outh h San Francisco, Calif. The biggest challenges, however, are associated with prodro o duct innovation, Dimataris adds. “Processors must establish their innovation as frugally lyy as possible to remain profitable in such a competitive environro onment,” he notes. According to Chicago-based SymphonyIRI Group, many ny of today’s milk processors are doing just that, resulting in a category-wide 1.4% jump in dollar sales in the 52-week-period, ending Nov. 28, 2010. Skim, low-fat and non-dairy beverages performed stronger than whole milk. The kefir/milk substitutes/soymilk segment alone raked in a whopping 11.9% rise in sales thanks in part to some major players who’ve jumped on the better-for-you trail and created some unconventional non-milk-based beverages. For example, So Delicious coconut milk experienced a 585.7% increase in sales, SymphonyIRI data shows. “Due to the increasing demand for on-the-go refreshments, we created [a] shelf-stable coconut milk beverage [in] single-serve multi-packs,” says Chris Turek, marketing services manager for Eugene, Ore.-based Turtle Mountain, LLC, the producer of the So Delicious brand. For its part, Blue Diamond Almond Breeze experienced a 507.2% leap in sales, says SymphonyIRI data. These nondairy beverages are made from real almonds and provide an excellent source of vitamins D and E. Meanwhile, the Perfectly Protein line of lattes undertook nearly a 200% climb in sales, according to SymphonyIRI figures. Produced by Bolthouse Farms, these beverages are made with 100% premium Arabica coffee beans, a unique blend of whey and casein protein and are packed with an assortment of vitamins, amino acids, protein and caffeine. Roller-coaster ride Despite the influx in sales for some milk processors though, others have experienced a roller-coaster ride similar to that of today’s market. For instance, the milkshake/non-dairy drinks segment garnered a 4% increase in sales, yet 10 of the Top 20 companies toppled in sales, SymphonyIRI data show. Nestlé Nesquik saw a 47.1% tank in sales, whereas Cacique, General Mills Fiber One and Flav-O-Rich dropped 24.6%, 24.3% and 15%, respectively. Odwalla Super Protein and Lala tied with a 14% decline in sales, says SymphonyIRI.

26

Dairy Foods | February 2011

Quarte Quarterly Quar terl rly y Sales Sales of Flavored Flavore red d Milk/Egg M Mi ilk k/E / Egg Egg gN Nog/Buttermilk og/B og /But /B Butte term rmil rm ilk k Reporting Period 13 weeks ended

Dollar Sales (millions)

% change vs. yago

Unit Sales (millions)

% chan change nge vs. yago yaago

99/26/10 9/ /26//10

$$156.6 156 56.6

+4.8

80.7

-2.0 -22.0

6/27/10

$153.4

+1.6

80.1

-0.1

3/28/10

$170.8

+0.5

87.9

+22.44 +2.4

12/27/09

$258.4 $258.4

-2.0

121.1

+4.9

9/27/09

$149 $149.55

72 -7.2

82 3 82.3

60 +6.0

$151.0

-4.2

80.2

+4.1

6/29/09

Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Wal-Mart)

Quarterly Sales of Skim/Low-fat Milk Reporting Period 13 weeks ended

Dollar Sales (millions)

% change vs. yago

Unit Sales (millions)

% change vs. yago

9/26/10

$1,775.4

+9.2

668.5

-0.7

6/27/10

$1,715.6

+4.8

659.7

-0.6

3/28/10

$1,808.9

-2.7

690.1

-1.3

12/27/09

$1,704.3

-13.0

675.0

0.0

9/27/09

$1,625.2

-20.8

673.3

-0.4

6/28/09

$1,636.5

-18.3

663.6

-0.9

Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Wal-Mart)

Brands that increased in sales, according to SymphonyIRI figures, were Yoo Hoo, produced by Dr Pepper Snapple Group, at 32.8%, Dean’s Choco-Riffic! at 12.1%, private label at 8.7% and Rice Dream at 8%. Likewise, the whole-milk section showed a 4.4% overall drop in sales, with Poinsetta whole milk experiencing a 22.1% slump in sales, according to SymphonyIRI figures. Other noteworthy plunges go to Organic Valley (13.4%), Country Fresh (13%), Borden (10.1%) and Stonyfield Farm (6.7%). Regardless of the product innovation or on-trend initiatives, many of today’s processors are in position to pave the way toward a brighter – and more prosperous – future.  Editor’s Note: For more on the various milk and beverage categories, check out the Milk & Beverage report featured in this issue.

Cover Story

Photo courtesy of the California Milk Advisory Board

MILK & BEVERAGE OUTLOOK

 Marina Mayer

Executive Editor

Today’s milk and non-dairy beverage processors are catering to the Every Consumer by introducing a slew of drinks that deliver nutrition, taste and functionality.

T

hese days, milk has become quite the hot-button issue. Factors such as where the milk comes from, what the correct recommended value is and even its color and flavor have raised concern among the milk-drinking community. Likewise, many of today’s non-dairy processors have experienced similar situations with juices and ready-to-drink teas as the topic of too much sugar creates concern. But, when it comes to milk-based beverages, there is a distinct trend that has grown over the last few years, says Jim Dimataris, director of processor relations for California Milk Advisory Board (CMAB). “We are seeing new and innovative milk-based nutrition drinks, flavored milks with no fructose corn syrup and reduced sugars as well as different varieties of drinkable yogurt, including products that are unique to different cultures,” he says. “These items fill the voids that have existed as our country becomes more and more culturally diverse, and increase sales by providing the item(s) each ethnicity is accustomed to consuming. It is also opening the door for even more products to be exported as premium brands made in the USA.” David Freedheim, retail consultant for South San Francisco, Calif.-based CMAB, says the emerging trends in beverages are 28

Dairy Foods | February 2011

focused heavily on nutrition, such as health drinks, energy supplements and natural juices.  “Moms want easy ways to provide kids with nutritional foods and drinks they will actually enjoy. Allergies are also a consideration as more consumers claim food-based allergies of some kind (e.g., gluten free),” he adds. “The products we’re seeing at retail all fit these trends — beverages marketed as workout aids, lactose-reduced products and more drinkable yogurts, both in ethnic varieties and also for health boosting with probiotics.” Milk is all about mom The milk and beverage category remains a dynamic and competitive arena, says Tom Gallagher, chief executive officer for Dairy Management Inc. (DMI), Rosemont, Ill. “Specific trends include increasing demand for functional beverages that offer specific benefits, including those related to bone health, energy and movement and those related to healthy weight/weight management; growing consumer awareness for ‘natural’ beverages. And, as we know, milk serves as the example of nature’s most perfect food with its combination of nine essential nutrients, including calcium, protein, potassium, and vitamins A and D; and continued demand for healthy and convenient products for children, including product innovation relative to flavored milk that maintains its great taste with fewer added sugars and calories,” he adds. While nutrition poses as the leading trend in the milk category, value-added beverages also

Cover Story

are growing in popularity, as consumers appear willing to pay the higher premiums, says Vivien Godfrey, chief executive officer of Milk Processors Education Program (MilkPEP), Washington, D.C. “Presently, there is a also a significant trend in the beverage industry towards engineered products that have been developed to answer consumers’ desire for instant gratification by delivering specific vitamins and nutrients such as vitamin-enriched waters and ‘muscle’ milk products,” she adds. In response to this ever-growing trend, Tucson, Ariz.-based Shamrock Farms launched in January a Calcium Plus milk line, which comes in whole, 2% reduced fat, fat-free white, 1% low-fat chocolate, 2% reduced fat and fat-free lactose-free milk varieties that are outfitted in a 96-ounce Smart Fit bottle, designed by ergonomic experts to be easy to carry, pour and store. The Calcium Plus line also coincides with MilkPEP’s National Milk Mustache “got milk?” campaign encouraging families to “Pour One More.” “At MilkPEP, we only have two targets—moms and teens,” Godfrey says. “The 2011 MilkPEP campaign, ‘Pour One More,’ offers partnership promotions to empower moms to pour one additional serving of milk each day. ‘Pour One More’ marks the second year in which we continue building upon our strong families initiative by reminding moms that one way they can build strong families is by taking the time to pour one more serving of milk to ensure that their families are receiving all of the essential nutrients that growing bodies need. As a part of this program, we have successfully brokered partnerships with [Kraft Foods’] Oreo and [Post Foods’] Post to capitalize on occasions where we know milk is being consumed—snacking and breakfast.” Also catering to moms is Dean Foods. The Dallas-based processor reformulated its chocolate milk brands to include 10-15% fewer calories and 20-25% less sugar, says Andrea Carrothers, nutrition communications manager. “To reintroduce consumers to our chocolate milk and remind moms of the value of chocolate milk as a nutritious option for their kids, we implemented the ‘Start Right ki End Right’ sweepstakes in January,” E she adds. “We feel campaigns such as sh ‘‘Start Right End Right’ really speak to moms who want to start their kids’ day right with white milk and end the day right with a nutritious treat such as chocolate milk. Moms continue to demand nutritious choices for their ffamilies, and the dairy category is well positioned with some of the healthip eest options in the grocery store.” Through the sweepstakes, one winning family will receive $25,000, w aalong with $5,000 to the school of ttheir choice. Interested participants aare to collect sweepstakes-labeled milk caps from various Dean Foods’ m milk brands and enter the contest m ccode at www.startrightendright.com or “like” the Facebook contest page o aat www.facebook.com/puremilkfun. The contest runs through Feb. 28. T Other processors speak to mom by promoting value-added attributes. p

Coffee That Inspires Despite consumer spending cutbacks, some companies have managed to weather the storm so to speak. Such is the case for Bloomfield, Colo.-based WhiteWave Foods, s, the processor of Horizon organic milk, thanks to its line e of creamer products, Coffeehouse Inspirations from International Delights. To capture those consumers who visit coffee houses less frequently, Coffeehouse Inspirations creamer products allow them to make their greattasting coffee beverages at home, says Blaine McPeak, president. Then last year, it expanded that lineup to include Skinny and Breve options. For instance, the Skinny Vanilla Latte kind offers a fusion of vanilla flavor, whereas the Skinny Caramel Macchiato option blends caramel flavor with notes of sweet cream. Both deliver 30 calories per 1 tablespoon serving. Meanwhile, the Breve line entails Vanilla Caramel Cream, a blend of smooth vanilla, rich caramel and all-natural cream; Dark Chocolate Cream, a mixture of dark chocolate and all-natural cream; and Hazelnut Cream, which is combination of hazelnut and all-natural cream. 䡲

“The industry has seen strong growth in premium value-added product offerings aimed at delivering specific benefits, whether it is in support of a day part such as the time between dinner and bedtime or refueling after strenuous exercise with chocolate milk,” MilkPEP’s Godfrey says. “Milk’s inherent health-related ed benebene fits, including added nutrients, omega-3, fiber, iber, etc., also present significant opportunities to leverage everage within the category.”

The milk and beverage category remains a dynamic and competitive arena. All kinds of natural The fact that milk is a natural beverage helps boost its popularity, says Blaine McPeak, president of WhiteWave Foods, the processor of Horizon organic milk. “Consumers continue to seek options that are all-natural, without unnecessary ingredients,” he adds. “We’ve seen this trend translate to sales within our Silk portfolio with the launch h of Pure Almond, for example. Also, Fruit2Day launched two new flavors (Blackberry Currant Continued on page 30 www.dairyfoods.com

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New Kind of Cup o’ Joe Some Americans cannot start their day without a cup of coffee. It doesn’t matter if it’s hot, cold, iced or frozen, some people just need that instant kick from coffee. Now, coffee drinknee ers can drink that cup of Joe while maintaining their health. That’s because Health is Wealth, Inc., Wilhe liamstown, liam N.J., launched Nutriccino and Vitamin iced coffee. c This cold beverage is said to cure caffeine cravings c while providing calcium, vitamin E and 100% 1 of the recommended Daily Value of vitamins per p 9.5-ounce bottle. It also contains 190 calories and a 3 grams of fat. Nutriccino comes in low-fat Mocha and Vanilla Latte flavors and also delivers the daily recommended values of vitamins A, C and D. Meanwhile, w the Vitamin kind is infused with Guarana and ginseng and is available in Mocha and Vanilla Latte flavors. 䡲

and Pomegranate Blueberry) in 2010, which feeds into the trend of on-the-go/portable/all-natural snacks.” That’s why the Bloomfield, Colo., company addressed this trend by launching Silk Pure Almond almondmilk, and Silk Pure Coconut as part of its plant-based portfolio. “We’re also seeing a demand for beverages with less sugar, fat and calories, and therefore are getting ready to launch a new formulation for our Horizon single serves, which are lower in fat, lower in calories and contain less sugar,” McPeak adds. “On our Silk brand, we’ve made some changes that have helped support the brand’s continued growth, including added calcium to our Vanilla and Original Silk lines as well as reduced calories in our Silk Light product lines.” Turtle Mountain, LLC, based in Eugene, Ore., launched So Delicious Dairy Free shelf-stable (non-refrigerated), single-serve, eightcount multi-packs of its coconut milk, which is fortified with essential nutrients, such as calcium, magnesium and vitamins A, D and B12. “Consumers are seeking out great variety than ever,” says Chris Turek, marketing services manager. “They also are checking nutrition labels and ingredient decks, looking for products that are not only perceived as healthy, but also made with fewer ingredients.”

Searching for the perfect non-dairy drink While the dairy market aims to meet the needs of moms, teens and everyone in between, the non-dairy beverage market also has a container full of challenges as consumers continue to search for that perfect better-for-you drink that delivers nutrition, taste and functionality. Many of today’s non-dairy processors have formulated a host of juices and ready-to-drink teas that cater to the Every Consumer looking for the ultimate drinking experience. “The beverage marketplace has splintered, and beverage marketers are working to deliver products that appeal to as many demographic groups as possible,” says Gary Hemphill, managing director for New York-based Beverage Marketing Corp. “The key broad beverage category consumer trends are demands for healthier refreshment and a continued focus on value.”

In response, Sunny Delight Beverages Co., headquartered in Cincinnati, is investing more than $70 million to upgrade its five North American manufacturing facilities and data systems, which would ultimately help the company continue creating and marketing more wholesome beverages for moms and teens, according to a company press release. For its part, New York-based Dr Pepper Snapple Group Inc. is modernizing its Hawaiian Punch brand to deliver more betterfor-you attributes. For instance, it’s adding the artificial sweetener sucralose, commercially known as Splenda, and a proprietary additive to enhance sweetness and help cut calories by 25%. Hawaiian Punch will now also be available in six-pack, 10-ounce bottles. Meanwhile, in April, PepsiCo, based in Purchase, N.Y., will launch a line extension of its G Series Gatorade sports drinks. G Series Fit is similar to its current G Series line in that it will include lower-calorie products for before, during and after exercise but with fewer calories. For example, the G Series Fit 02 Perform is a lightly-flavored electrolyte drink created to maintain hydration more efficiently than water. It offers 110 milligrams of sodium, 30 milligrams of potassium and 10 calories per 16.9-ounce bottle. This segment comes in mango passionfruit, melon pear and berry acai flavors. Lastly, the G Series Fit 03 Recover a fruit-based smoothie developed to help restore the body after a workout. Available in strawberry banana, blueberry pomegranate and mango pineapple flavors, it delivers a blend of protein (12 grams), carbohydrates (12 grams), vitamins and minerals with 120 calories per 11.16-ounce serving. Continued on page 32

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Dairy Foods | February 2011

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The G Series Fit 01 Prime is a pre-workout fuel in the form of small energy bites and delivers 50 calories per one-ounce piece. It comes in banana nut, cranberry pistachio and cinnamon raisin flax formulas. Alternative to soda “Nowadays, consumers are looking for healthier alternatives to sugary sodas,” says Henry Chen, executive vice president

of SPI West Port, Inc., which is based in South San Francisco, Calif., and produces ready-to-drink teas out of its Taiwan facility. “One of the hottest and fastest growing categories in the beverage industry is the functional drink category.” That’s why SPI West Port created the ALO line of aloe vera-infused beverages. “Aloe vera has been shown to help promote a healthy digestive system and aid

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in the absorption of vitamins,” Chen says. “The ALO drink brand of seven all-natural drinks is made with real aloe vera pulp and juice straight from the aloe vera plant, not reconstituted from powder. We extract the nutrient-rich aloe pulp from the inner leaf of the aloe plant using a hand-filleting method and put it into our drinks.” This line also was created to satisfy the every-consumer because each variety meets a different function. The line includes ALO Exposed (original with honey), ALO Awaken (wheatgrass and aloe), ALO Allure (mangosteen, mango and aloe), ALO Enrich (pomegranate, cranberry and aloe), ALO Appeal (pomelo, pink grapefruit, lemon and aloe), ALO Enliven (12 fruits and vegetables and aloe) and ALO Elated (olive leaf tea and aloe). Meanwhile, Renewal Laboratories, Inc., San Diego, introduced a lineup of all-natural bottled teas with omega-3 fatty acids.  Smith’s dairy lineup includes vitamin D, reducedfat, low-fat, fat-free, egg nog, chocolate, half and half and buttermilk options.

Continued on page 34 32

Dairy Foods | February 2011

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“We see strong trends towards all-natural and organic beverages with a healthy message,” says Donald Ackley, president and CEO. “This applies to children and baby boomers equally. We have also developed a line of healthy antioxidant and omega-3 waters, which we plan to introduce in the near future.” Another trend hitting the ready-todrink tea category head-on is the caffeinefree movement.

“In the ready-to-drink tea market, we are experiencing a higher demand for our caffeine-free organic teas from families looking for a healthy, great tasting alternative to sodas and juices,” says Jeff Stum, founder, director of sales and marketing for Rooibee Red Tea, Louisville, Ky. “Known for its cool, sweet, refreshing flavor, Rooibos tea contains powerful antioxidant properties 50% more potent than those of green tea.”

This past year, Rooibee Red Tea introduced its seventh flavor, Vanilla Chai, which can be served hot or cold, Stum says. In addition, in December 2010, it launched a new package design featuring brightly colored labels and graphics that better reflect the flavors. Also taking advantage of the hot or cold drink pattern is Smith Dairy Products Co. Last spring, the Orrville, Ohio, processor introduced an all-natural, preservative-free peach tea to its ready-to-drink tea lineup.

One of the hottest and fastest growing categories in the beverage industry is the functional drink category. “It’s not an emerging trend so much as a sustained trend as consumers continue to reach for beverages with functional ingredients for a healthier lifestyle,” says Penny Baker, director of marketing. “Natural products with no preservatives and fewer ingredients are popular.” Whatever benefit consumers are aiming to gain when turning to milk and non-dairy beverages, today’s host of companies are sure to provide the ultimate drinking experience. 䡲 34

Dairy Foods | February 2011

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SCHOOL MILK AND VENDING

Is Chocolate Milk Expelled For Good?  Marina Mayer

Executive Editor

O

ut of all of the dairy products on the market, the chocolate milk segment has garnered the most attention among parents, schools and the dairy community. Is it healthy enough to keep in schools or should it be offered in limited amounts? Does its name send off negative connotations, much like the high-fructose corn syrup controversy? And what really is the “problem” with chocolate milk? “Specific to schools, the industry must remain ever vigilant to protect and promote dairy’s place in schools,” says Tom Gallagher, chief executive officer for Dairy Management Inc. (DMI), Rosemont, Ill. “Schools offer us unprecedented access to our future consumers 180 days out of the year and we have to ensure that the product they receive meets their needs – the right products, in the right places and in the right packaging. We also must continue to innovate regarding flavored milk formulations and provide kid-approved products with reduced sugar and total calories to meet the increasingly stringent nutritional guidelines for schools.” It’s those stringent nutritional guidelines that are forcing a ban on chocolate milk. For instance, the Florida Board of Education voted to remove all sugary drinks in schools, including soda and flavored milk. Public school districts in Berkeley, Calif., and Boulder, Colo., removed chocolate milk from their list of daily offerings, opting for low-fat, organic white milk instead. “Recent efforts to dramatically cut calories on the school lunch tray have caused some school districts to evaluate flavored milk,” says Vivien Godfrey, chief executive officer of Milk Processors Education Program (MilkPEP), Washington, D.C. “Many processors have, or are in the process of, developing lower-calorie formulas that provide the same great flavor students crave while providing the important nutrients they need.” What many of today’s school boards don’t know —or fail to understand —may in fact hurt the youth of tomorrow. “The benefits of drinking chocolate milk after physical activity is gaining popularity among high school and college athletic trainers and coaches. MilkPEP’s ‘Refuel with Chocolate Milk’ program provides important nutritional information and toolkits for trainers and coaches to share with student athletes and parents,” Godfrey says. Organizations such as MilkPEP provide support through its “Refuel with Chocolate Milk” campaign that was created to promote chocolate milk as a recovery drink, she adds.

“Research suggests that the combination of carbohydrates and nutrients in milk make it a natural way to replenish the electrolytes and nutrients lost during vigorous exercise,” Godfrey notes. In addition to its many nutritional benefits, chocolate milk and other flavored milks allow the milk market as a whole to carve out additional niches and cross-promote into other categories. “In the dairy area, low- or no-fat flavored milk is one key product to promote in place of less nutritious beverages, the No. 1 source of ‘empty’ calories (energy without nutrients),” says Robert Murray, professor of pediatrics for Ohio State University and a consultant to companies looking to improve snack foods and drinks. “My role is to work with professionals, such as RDs, MDs and policymakers, to help them understand the value of flavored milk and other dairy products and accept the need for a trade-off between some sugar, fat or sodium in order to increase the consumption of dairy as a high-nutrient product. Part of my responsibility includes promoting innovations that help lower saturated fat, added sugars and sodium.” Some of that innovation ties in directly with the hot-button issues, such as childhood obesity and nutrition. Murray says it’s all about looking for opportunities to cut calories while improving nutritional quality. “Products that can imitate the richness and mouthfeel of higher-fat dairy products, but deliver less fat, calories or sugar will be most valuable. Packaging and promotion will play a significant role in reaching out to this subset of teens and young adults,” he says. “Innovation for novel drinks that employ milk or milk-derived proteins or fats will be opportunities, particularly among teens.” That’s why companies are thinking outside of the milk carton, so to speak. “Many processors are researching new sweeteners, ways to reduce calories in their flavored milk items, without sacrificing the flavor and price,” says Jim Dimataris, director of processor relations for California Milk Advisory Board. “This is increasingly important as more pressure is put on school lunch programs to reduce the sugar in kids’ meals with a specific emphasis being given to chocolate milk, which can affect the nutrition kids are getting each day.” Chocolate milk may be expelled from some schools, but several organizations, policymakers, parents and even school districts are fighting to keep this dairy option in the system, even if it means changing the mathematical formula a bit. 

Kid-friendly, state-approved Inko’s LLC is known for its portfolio of healthy white tea options. That is until it took its products up with the state. The New York-based company received approval from New York City’s Department of Education to sell its allnatural Poppin’ Punch and Bumpin’ Berry flavors in school vending machines. The drinks come in 12-ounce bottles and are sold nationwide. “Kids want what they want, and delivering a low-calorie, all-natural alternative to the sugar water and diet chemicals offered to our children in years past is no easy task,” says Andrew Schamisso, founder and president. “However, under our new ‘Inko’s: Part of the Solution’ tagline, we went to the kids first, and out of a number of flavors tested, berry and punch got the thumbs up. We then put those drinks in a grab-and-go capped bottle, dressed them up with eyecatching graphics and gave both fun names.” 

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Dairy Foods | February 2011

© 2011 Evergreen Packaging. All rights reserved.

Evergreen paperboard cartons encourage milk consumption in many different ways. They help to keep milk cold, fresh tasting and rich in vitamins. And they’re just plain fun for kids. But there’s more. With colorful graphics and designs, cartons also communicate your brand in a compelling, cost-effective way. Plus, they’re recyclable for over 30 million households, and they can be for schools, too. For free information on setting up a carton recycling program, schools can visit recyclecartons.com/schools.

Ingredient Technology Photo courtesy of Papa Murphy’s International Inc.

Suppliers discuss fatty acids that possess a health and wellness halo

 Donna Berry Product Development Editor

O

n the heels of the 2010 Dietary Guidelines Advisory Committee’s recommendations for Americans to reduce their daily saturated fat intake from 10% to 7% of energy, new research from the Harvard School of Public Health, Boston, says fat is not to blame for the increase in incidence of obesity, diabetes and metabolic syndrome. According to Walter Willett, chairman of the department of nutrition, if Americans could eliminate sugary beverages, potatoes, white bread, pasta, white rice and sugar snacks, we would wipe out almost all of the problems we have with weight and diabetes and other metabolic diseases. In other words, fat is not as evil as many make it out to be. Further, Harvard scientists recently found that a monounsaturated fatty acid found in dairy fat, one naturally occurring in the trans-configuration, may help prevent the onset of type 2 diabetes. The compound is trans-palmitoleic acid, and its prevalence in milk, cheese, yogurt and butter may help explain other recent research suggesting that high-dairy diets reduce the risk of diabetes. For the study, researchers examined 3,736 participants in the government-funded Cardiovascular Health Study, which has been ongoing for more than 20 years. Risk factors for metabolic problems, including blood glucose, insulin and fatty acid levels, were measured from blood samples taken in 1992, and then participants were regularly followed up for diabetes development. The 38

Dairy Foods | February 2011

 The saturated fat content of cheese often deters nutritionconscious consumers from enjoying one of America’s favorite foods: pizza. The good news is that scientific advancements indicate that dairy fat naturally contains monounsaturated fatty acids that possess a healthful halo. Plus, cheese can be enriched with other hearthealthy fatty acids, such as DHA.

Key to Fatty Acid Acronyms ALA: Alpha-linolenic acid CLA: Conjugated linoleic acid DHA: Docosahexaenoic acid EPA: Eicosapentaenoic acid

data showed that at the start of the study, higher circulating levels of trans-palmitoleic acid, which can only come from the diet as the body does not produce it naturally, were associated with healthier levels of blood cholesterol, insulin and insulin sensitivity. Over the long term, participants who were in the highest percentile of trans-palmitoleic acid levels had a 60% reduced chance of developing type 2 diabetes, compared with those in the lowest quintile, representing an almost threefold difference in risk of developing diabetes among individuals with the highest blood levels of this fatty acid. This was only an observational study, yet, the message is clear: There’s a lot to be learned about fatty acids and their impact on health and wellness. Here’s what nine suppliers of fatty acid ingredients want to tell the industry about their offerings.

Ingredient Technology

Dairy Foods talked to: Michelle Harlow, scientist, Martek Biosciences Corp. Diane Hnat, senior technical marketing manager, DSM Nutritional Products, North America Peter Lembke, chief scientific officer, Bioseutica Patrick Luchsinger, marketing manager North America, Lipid Nutrition Jessica Marshall, applications scientist, Glanbia Nutritionals Chet Rao, marketing manager, Hormel Foods Corp. Eric Shinsato, technical sales support manager, Corn Products International Mary Ann Siciliano, national sales manager, Arista Industries Inc. Laura Troha, marketing manager, Cognis Nutrition & Health, a part of BASF

Dairy Foods: What is unique about the fatty acid ingredients that your company supplies to the dairy industry? Harlow: Martek produces a vegetarian DHA, which has been shown to support brain, eye and heart health throughout all stages of life. It is derived from microalgae, a renewable and sustainable source of DHA, and is produced entirely in the United States in an FDA-inspected facility. Martek’s algal-based DHA oil contains a minimum of 350 milligrams of DHA per gram with a caloric and fat content otherwise similar to that of vegetable oil. We have worked successfully with many dairy producers to deliver DHAfortified milks, yogurts, cheeses, ice cream and butter. Most dairy products can be fortified at 32 milligrams of DHA per serving or more but fortification levels vary depending on product type and target audience. To begin the fortification process for most dairy products, the DHA algal oil is homogenized into the milk. Once homogenized, the DHA-fortified milk can then be processed to make other dairy products. Fluid milk and yogurt are the two products most often fortified with DHA. All fat contents can be fortified, although they must be packaged in UV-blocking material to prevent light oxidation. Hnat: DSM’s EPA/DHA emulsion is a fish oil-based product specifically designed for inclusion in non-frozen dairy products, as during milk processing, particularly with any aeration, oxidation of omega-3 oils can occur. It is important to not only use highly refined fish oil but also fish oil that is stabilized with an optimized antioxidant system, which is what we offer dairy processors. Our aseptically packaged, odor-free, stable emulsion can be added to dairy products during the time of packaging via special equipment or it can be added before pasteurization and homogenization. For the fortification of 1.5% fat milk, we recommend a usage level of 0.2%, which equates to 75 milligrams of EPA/DHA per 8-ounce serving. Vitamins A and D3 can be added without impacting stability or taste. Lembke: Bioseutica offers highly concentrated, pure fatty acid ingredients. Our patented technology uses only compressed carbon dioxide as a solvent in the extraction and chromatographic process, which ensures maximum protection against oxidation and trans-fat formation. It has such a high selectivity that each fatty acid can be produced up to a concentration of 99%. Therefore, we can create any possible ratio of two or more fatty acids,

thus creating unique ingredients for our customers. For example, a milk or yogurt can be enriched with a standard DHA-rich fish oil, or it can be enriched by our custom-made DHA formula, which is at least three times as concentrated as the DHA fish oil. Additionally, it can be made to possess the natural ratio of DHA to EPA that is found in mother’s milk. Less amount of oil concentrate in the final product means better dosification and less organoleptic problems and greater consumer acceptance. Luchsinger: Lipid Nutrition manufactures and supplies CLA ingredients derived from natural safflower oil. They contain the highest concentration of the two active CLA isomers, c-9, t-11 and t-10, c-12, which have been identified as being beneficial in reducing body fat and increasing lean muscle mass. The latest published clinical study in the British Journal of Nutrition (March 2007) demonstrates that our CLA reduces fat mass in particular regions of the body, independent of diet and exercise. The subjects in the trial lost, on average, 4.4 pounds of body fat, primarily around the legs and abdomen, areas where men and women typically accrue fat. This study was the first to show the regional effects of fat loss due to CLA supplementation. Our CLA comes in oil, emulsion and powder form, and is easy to formulate with and will not affect the flavor profile of the end product. It is GRAS for yogurt, fluid milk, juice, nutritional bars, soy beverages and meal replacement shakes. From clinical trials, we recommend the intake of 3 grams of CLA for achieving the weight management benefits. This can be split into different doses or consumed at one time.

䡲 A DHA-enriched low-fat frozen novelty could be positioned as a heart-healthy snack by including the following structure-function claim on packaging: DHA helps maintains a healthy cardiovascular system. Photo courtesy of Nutrisystem. Marshall: Glanbia Nutritionals provides a number of flaxseed ingredients, which are a source of ALA. For example, our ground flaxseed ingredients contains about 22% ALA and can be designed to different mesh sizes in order to work in any application, from baked goods to dairy smoothies. For a product containing all three omega-3 forms (ALA, DHA and EPA), we use a patented technology to encapsulate fish oil with milled flaxseed, which helps stabilize the fish oil from oxidation. Rao: Hormel specializes in fat-soluble ingredients for aqueous products such as functional beverages, smoothies and yogurt. Continued on page 40 www.dairyfoods.com

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Ingredient Technology

Claims Fatty Acids Can Make There are a number of claims marketers can make on product labels and in advertising when a food contains functional fatty acids. Here’s a quick overview. The Food and Drug Administration has only authorized a health claim for DHA and EPA. It reads: “Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. One serving of [name of food] provides [x]grams of EPA and DHA omega-3 fatty acids.” The FDA did not establish a minimum dosage but did indicate that not more than 3 grams should be consumed per day. Structure-function claims describe the role of a nutrient or dietary ingredient intended to affect normal structure or function in humans. The FDA does not evaluate these claims and manufacturers are responsible for ensuring their accuracy and truthfulness. Examples of

structure-function claims for DHA and EPA include: maintains a healthy cardiovascular system and supports the normal development of the brain, eyes and nerves. Structure-function claims are the only option for products enriched with CLA. Possible verbiage includes: increases muscle tone, accelerates fat loss, reduces body fat and prevents weight gain. Nutrient content claims characterize the level of a nutrient in the food and can only be made for nutrients with an established Daily Value. This prevents CLA- enriched products from making nutrient content claims, as there is no Daily Value for CLA. Nutrient content claims are an option for products containing DHA and EPA. “Excellent source,” “high in” or “rich in” claims may be made for products that contain a combined total of at least 32 milligrams of DHA and EPA

per serving. The permitted claim must be accompanied by a statement that relates the amount of DHA and EPA in the product to a Daily Value for these substances. Examples of how to appropriately word this nutrient content claim would be “Excellent source of omega-3 DHA and EPA” and “Contains [xx] milligrams of DHA and EPA combined per serving, which is [xx]% of the 160 milligrams Daily Value for a combination of DHA and EPA.” There are no authorized health claims for plant-derived ALA, which is converted in the human body to DHA and EPA. Structurefunction claims must be worded carefully, and should likely include a reference to the conversion of ALA to DHA and EPA. ALA does have a Daily Value (1.3 grams), making the aforementioned nutrient content claims possible if a serving contains 260 milligrams of ALA. 䡲

䡲 Trans-palmitoleic acid, a recently identified fatty acid found in milk, cheese and other dairy products, may help prevent the onset of type 2 diabetes. Photo courtesy of Cabot Creamery. factured in dairy plants, including drinkable and set yogurt, natural and processed cheeses, HTST and UHT milk, frozen desserts, margarine, fruit juices and drinks, and regular and flavored teas. Usage levels vary by application.

Our product line includes omega-3 fatty acids from marine and algae sources, coenzymeQ10 (CoQ10) and vitamin D, all of which function in both shelf-stable and refrigerated applications. We recently launched an ingredient for beverages designed for heart health, sports performance or energy. It contains 100 milligrams of EPA/DHA and 50 milligrams of CoQ10. Shinsato: Corn Products’ omega-3 fatty acid is a high DHA/EPA tuna oil that is microencapsulated into a powder form to provide shelf stability and ease of handling. The ratio of EPA to DHA is very similar to that found in human breast milk. It does not require refrigerated transportation and storage, resulting in lower logistics costs. Our omega-3 fatty acid may be used in a wide variety of products manu-

Siciliano: The fatty acid ingredients that Arista Industries offers for the dairy industry are ALA, EPA and DHA. The ALA comes from either flaxseed or perilla oil, while the EPA and DHA are from fish oil, including, but not limited to, anchovy, salmon, sardine and tuna. The flaxseed and perilla oil-based ingredients contain a minimum of 50% ALA, while the fish oil ingredient can be designed to deliver 20-50% EPA/DHA. Because it can be refined, perilla oil is very stable, but flaxseed oil is pressed and filtered only, so refrigeration is suggested for maximum shelf life. Although EPA and DHA from fish oil is refined, the nature of these fatty acids is to be unstable unless in a closed system, like a single-dose packet or soft-gelatin capsule. ALA has been included in cheeses and yogurts, but can be incorporated into juice or milk at various percentages. EPA and DHA from fish oil can be included in milk at low percentages. Troha: Cognis produces high-quality CLA through a proprietary process that converts linoleic acid from safflowers into CLA. It contains the lowest amount of non-naturally occurring isomers, a patent-protected attribute that provides food manufacturers with the highest levels of ingredients known to be beneficial. It is rich in c-9, t-11 and t-10, c-12 isomers and meets high-purity specifications in a 50:50 ratio of these two bioactive CLA isomers. Our CLA comes in several product forms, including oil- and water-dispersible powders, offering manufacturers a broad range of options for their products. According to a meta-analysis published in the American Journal of Clinical Nutrition (May 2007), our CLA could enhance overall health Continued on page 42

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Dairy Foods | February 2011

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© 2010, All Rights Reserved. Tonalin ® CLA, Xangold®, Omevital®, Betatene®, Covitol®, and Plantalin™ are registered trademarks, or an exclusively licensed product of the Cognis Group.

Ingredient Technology

by effectively reducing body fat and potentially preventing weight and fat regain commonly experienced by adults. After analyzing 18 eligible CLA studies that met their strict criteria (longitudinal randomized, double-blind, placebo-controlled human clinical trials using validated body composition measurements), the paper’s authors concluded that among participants given 3.2 grams of CLA per day, the CLA produced a modest but significant reduction of fat mass of 0.2 pounds a week or 0.8 pounds a month compared to participants in the placebo group. This is how CLA functions: When one consumes fat that the body does not need for energy, that fat is absorbed by fat cells and stored with the help of an enzyme called lipoprotein lipase. CLA blocks this enzyme and diverts unused fat to your muscle cells, where the CLA activates another enzyme that promotes the burning of fat, especially during exercise. Dairy Foods: What is the future for this (these) ingredients, in general, and specifically in dairy products? Harlow: The awareness of what DHA is, and how important it is for brain, eye, heart and other areas of health throughout the lifecycle, is growing immensely worldwide. We have seen product launches of DHA-fortified dairy and other food products in the [United] States, China, Mexico and Europe increase over the past several years as awareness grows. Dairy, in particular, is becoming a popular vehicle for delivery of DHA into children’s diets. Parents enjoy that they are giving their children a healthy boost to their brain and eye development with the added benefit of coming from a vegetarian and sustainable source. We also believe that as the positive findings around algal-based DHA’s role in memory and brain health for adults continue to emerge, more adult-based dairy products containing DHA will make their way into the market. Hnat: Nutritional fortification of dairy products, particularly those with no or little fat, is a way to add even more health benefits to a category that is enjoying much promotion these days. Despite the recent lambasting by some of low-fat chocolate milk for children, there is no simple way to provide all the nutrients of a product such as this at an economical cost. Additionally, vitamins A and D, probiotics, prebiotics and omega-3s are just a few of the nutritional ingredients enhancing dairy products over the past few years. Dairy products have an aura of being fresh and natural, which resonates well with consumers, too. Lembke: Dairy products are an ideal carrier for essential fatty acids, especially EPA and DHA. Daily consumption of dairy products can ensure that the population, especially kids and the elderly, get enough fatty acids for healthy development and well-being. There are a number of omega-3-enriched milk products in the market, but many of these products either have small quantities of EPA and/or DHA, or not in an optimal ratio. Our 70%DHA/7%EPA is an ideal ingredient to enrich dairy products, as it is in an optimal ratio, especially for young children. Luchsinger: Consumers are looking for products that complement their hectic lifestyles. If a food manufacturer can provide a dairy product or beverage, such as yogurt or a single-serve milk bottle, for on-the-go consumption, it most likely has a higher probability of success…assuming it is positioned right and benefits are communicated to the consumer. However, consumers not only need to understand the healthy benefit, but consumers also have to accept it in the food. For example, because CLA is found naturally in dairy, it makes sense 42

Dairy Foods | February 2011

䡲 Dairy products, in particular single-serve, on-the-go items, are an ideal carrier for functional fatty acids. Nutrient content claims convey to the consumer exactly how much of the nutrient they are eating. Photo courtesy of Glanbia. to consumers that CLA be found in that type of product. We believe that the next year or two will be exciting for the dairy market with respect to CLA. This is because more companies have to be innovative in today’s market to be successful. There are plenty of goodquality, well-researched ingredients, such as CLA, which are available to dairy foods formulators to develop products that help consumers lead more healthy lives. Marshall: In general, omega-3 awareness is increasing, which increases demand for products containing omega-3s. I think there is an untapped synergism between omega-3s and dairy products that has not been fully explored. We expect to continue to see combination products like this in the future. Rao: I think we are just scratching the surface of using milk as a carrier for functional ingredients. The dairy category has been commoditized and branded companies will pursue differentiation strategies. Dairy products have a healthy halo, which makes them perfect vehicles for targeting nutritional deficiencies such as omega-3s and CoQ10. Shinsato: The future of omega-3s is “now.” Consumer awareness is high and much of the information being presented to the public is science based and backed by the Global Organization for EPA and DHA (GOED). Omega-3s can serve all age groups, from infants to seniors, in the development and maintenance of heart, brain and eye health. Siciliano: The positive publicity that omega-3s have received, as well as ongoing research, will continue to increase the inclusion of these ingredients in new formulations. With the growing category of functional foods, inclusion of essential fatty acids will continue to encourage the development of innovative dairy products. Troha: There is so much to be learned about dietary fatty acids and their possible health benefits. Industry must educate consumers that fat — saturated and unsaturated — is essential for life. There is a huge future of fortifying dairy products with beneficial fatty acids. 䡲

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Ingredient Technology Photo courtesy of Norseland Inc.

LAB TALK

From sweet to savory, bits and pieces add excitement to ordinary dairy products.  Donna Berry Product Development Editor

M

cDonald’s restaurants welcomed 2011 with the introduction of Fruit & Maple Oatmeal. This hot, wholegrain oats cereal is topped with what we in the dairy industry refer to as inclusions or mix-ins. The extras are: brown sugar crystals, diced red and green apples, dried cranberries and two types of raisins. According to Cindy Goody, senior director of nutrition, McDonald’s Corp., Oak Brook, Ill., “McDonald’s wants to help make it easier and more inviting for our guests to eat more whole grains and fruits, and Fruit & Maple Oatmeal is an effective way to help our customers integrate these important food groups into their daily diets.” Dairy foods manufacturers would likely benefit from taking this same approach when formulating all types of products — from cheese spreads to ice cream to yogurt parfaits. Including inclusions adds value and creates a point of differentiation with minimal effort, as the same product can function as a base to which chocolate, fruits, nuts and more are blended, swirled or packaged separately so that the consumer can personalize the product with just the right amount in every bite. Some inclusions offer nutritional perks, such as delivering antioxidants, fiber, minerals, vitamins and even omega-3 fatty acids. (The latter is discussed on page 38.) “A scoop of low-fat dark chocolate walnut ice cream makes a great snack,” says Geri Detroy-Mertens, a registered dietitian based in Chicago. “Those extra ingredients give consumers permission to indulge on something we would normally consider dessert.” 44

Dairy Foods | February 2011

 No longer limited to mom and pop cheese shops and upscale delis, innovative cheese spreads have gone mainstream thanks to quality, and often unique inclusions developed by suppliers.

The many nuts among us Walnuts, like Detroy-Mertens suggests, as well as many tree nuts and peanuts, complement creamy dairy products. Not only do they add flavor, texture and eye appeal, they are loaded with nutrients that interest today’s health- and wellness-seeking consumer. In fact, the health image of nuts received a boost in 2003 when FDA approved a qualified health claim for nuts that linked most nuts, as part of a diet low in saturated fat and cholesterol, to a reduced risk of heart disease. The nut industry has been very aggressive with conveying this message to consumers. According to the 2009 IFIC Functional Foods/Foods for Health Consumer Trending Survey  Fruit and nut inclusions add a nutritional element to an indulgent dessert.

Edible Art Project

䡲 Peanut ingredients come in many forms, including the famous “butter,” which can be swirled into ice cream or layered on a frozen novelty.

When Stephen Bikoff and his flavor designers create new offerings for his Los Angeles-based ice cream parlor — L.A. Creamery — they seek out fresh, local ingredients that contain no artificial components. “I hope to redefine ice cream not only as a frozen dessert but also as a true art form,” says Bikoff, who chose Black Friday 2010 as the day to open the doors to his first store. They start with an organic ice cream mix from Straus Family Farms, Marshall, Calif., as a base, or “a canvas to which we add other ingredients to create signature artisan ice cream,” he adds. Some of the more unusual creations include Maple Bacon, Sweet Corn & Berry Caramel and Thai Chili Pineapple. With rapid expansion plans in place, Bikoff recently hired Danielle Keene, a first season finalist of “Top Chef Just Desserts.” With the title of corporate pastry chef, a few of Keene’s first creations for L.A. Creamery are Honeycomb (honeycomb-flavored ice cream layered with handmade honeycomb foam candy) and Roasted Banana (fresh bananas roasted with brown sugar and butter until caramelized, then blended with a lightly rum-flavored ice cream base). 䡲

sponsored by the International Food Information Council (IFIC), Washington, D.C., a quantitative study designed to measure Americans’ attitudes toward, awareness of and interest in functional foods, or more specifically the ingredient or ingredients in foods that deems them functional, the health and wellness benefits associated with nuts have resonated with Americans. Of 358 respondents, 73% said they are fully aware of this relationship: monounsaturated fats, found for example in olive oil and nuts, for reduced risk of heart disease. More recent data from this biennial study will be available in the autumn. And the nuts industry expects increased consumer awareness thanks to aggressive marketing efforts by numerous associations and nut-based snack manufacturers, in particular, those who sell nutritional bars. For example, Kraft Foods Inc., Northfield, Ill., has made the nutritional profile of nuts the focus of its Planters NUT-rition line of nut-based bars and snack mixes. “Nutritional bars have raised consumer awareness regarding how different nutrients come together in a nice package, as bars can be very nutrient-dense snacks and meal replacements,” says Detroy-Mertens. Further, nutritional bars also appeal to consumers because they deliver varied tastes and textures — from sweet to salty and crunchy to gooey. Dairy products can do the same when formulators include inclusions. In most dairy applications, diced, sliced and slivered nuts are best when formulating multi-serving items. The smaller particles disperse throughout the product allowing each serving a healthy dose of the inclusion. Processors should choose various cuts and sizes based on the final appearance, texture and mouthfeel that they are trying to achieve. In ice cream, manufacturers that want to incorporate a ribbon of flavor would use a nut paste. To create a chunky effect, they would also add large diced pieces, or they may use a smaller dice to increase the dispersion throughout the product. Similarly for cheeses, the final product might be rolled in a nut and fruit combination, thus requiring some type of diced product. A dairy drink manufacturer may use a nut meal or flour in order to create a dairy drink with some texture.

In addition to choosing a specific nut for its inherent flavor profile, nuts can be treated in a variety of ways to bring unexpected flavors to the formulation. For example, roasting enhances a nut’s intrinsic taste, generating a characteristically stronger flavor that becomes a part of the finished product’s sensory profile. Coating or encrusting nuts allows for the addition of flavors not typically associated with nuts, for example, tangy citrus and spicy pepper. Praline nuts continue to be an attractive inclusion to dairy foods formulators, as the praline coating, which is best described as a browned sugar glaze, not only adds extra crunch and sweetness, but it also keeps nuts from getting soggy. Confectionery coatings provide similar benefits, as well as allow for the addition of color. When including inclusions, remember that dairy bases are extremely compatible with all types of flavors — even the extremes that seem more appropriate for the candy or snack foods aisle. Suppliers are ready to help you create something that’s never been done before. 䡲 Donna Berry is the product development editor of Dairy Foods. She can be reached at 312-656-6453 or [email protected].

Photo courtesy of Southern Peanut Growers

Ingredient Technology

Ingredient Technology

THARP & YOUNG

Producing Better Frozen Novelties

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ovelties are units of frozen desserts designed for consumption as a single serving. They can be sold individually for immediate consumption or in multiple-serving packages. Novelties are categorized based on the method by which they are produced (molded, extruded, direct filled or pelletized) or by the final form of the product (bars with or without sticks, cones or enrobed pieces). As such, novelties have their own set of special considerations. The importance of fat agglomeration, freezing-point management, injection of inclusions and delivery of critical sensory characteristics are important to successful novelty formulation, manufacturing, marketing and sales. Molded novelties are made by adding product (either liquid or frozen/whipped) into a mold, then freezing it within the confines of the mold. A stick is inserted during freezing to facilitate removal of the piece from the mold, to hold it for any surface coating that might be desirable and to use as a handle during consumption. When filling molds with pre-frozen product such as ice cream, a processor must take care to ensure that no voids exist. For top filling, the ice cream needs to be relatively soft, with low overrun, to completely fill the mold. This has a negative effect on eating quality, profit and shelf life, and limits development of novel products. Such issues, however, can be eliminated by so-called “bottom-up” filling. This involves adding the ice cream from nozzles that descend into the bottom of molds, and then fill them bottom-to-top, as the nozzles are withdrawn. Bottom-up filling allows for the use of ice cream at a lower draw temperature (smaller ice crystals), stiffer viscosities and higher overruns

(more profit). It also makes possible more sophisticated products by adding inclusions into the body of the piece versus adding particulates to the surface. Producing water-ice novelties A variety of water-ice novelty forms can be made. Layers can be differentiated by filling the mold in stages, with each layer freezing before the next is added. Or, the unfrozen core can be removed via suction before it is frozen, and replaced with a different product to achieve differentiation from the outside to the center or from side to side. Hard frozen pieces can be dipped into a liquid mix after demolding, which produces an outer shell of a different color or flavor. Recently, new approaches to forms and shapes using the so-called Zero Adhesion patented technology have been applied to produce truly novel shapes with very detailed surface features. Extruded novelties are formed directly from the freezer by discharging stiff product through a nozzle, then cutting the stream to form individual units. A wide range of shapes is possible, ranging in complexity from simple bars to combining multiple streams with different colors/flavors to form complex figures and shapes. Pieces can also be produced so that they can be layered and/or enrobed to form items similar in appearance to a candy bar. Extruded stick novelties can be made by inserting a stick just after extrusion but prior to other processes. Producing extruded novelties requires achievement of a consistency that is stiff enough for the extruded piece to hold its shape during subsequent handling. Control of stiffness involves achieving very low extrusion temperatures, managing the

Ice Cream Short Course In Las Vegas For more on novelties, forms, formula management, variations, manufacturing and flavoring, attend the Tharp & Young On Ice Cream Technical Short Course, Nov. 30 to Dec.2 in Las Vegas. Call 610-975-4424 or 281-596-9603, or go to www.onicecream.com.

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Dairy Foods | February 2011

Tharp & Young

infrastructure of the frozen product via control of the fat agglomeration, freezing performance and/or the use of a variety of water-immobilization agents. Production of an extruded novelty with particulate inclusions is complicated because of distortion caused by the interference of the particulates with a smooth cut. This can be overcome by the use of processes that use a high-velocity water to cut the product stream. Mitigating soggy wafer issues When an extruded bar is used as a component of an ice cream sandwich, the cookie portion of the piece soon absorbs water from the ice cream and becomes soggy. Coating of the wafer with a waterimpermeable edible coating (for example, a chocolate coating) can mitigate the problem. Direct-fill novelties involve filling product directly into various types of single-service cups, push-ups or cones, which can be either filled flat (product level with the top of the cone) or roundtopped, sometimes with nuts and/or syrup added. The cones are usually coated internally with chocolate as a moisture barrier to prevent sogginess. Pelletized ice cream is made by cryogenically freezing (usually in liquid nitrogen) droplets of unwhipped mix (pre-aerated mix may also be possible with limitations). The resulting product, when held at ultralow temperatures, is free-flowing and sold in single-serve packages. Ultra-low distribution temperatures are necessary when conventional mixes are used to maintain the identity of the individual pellets up to the point of serving. However, by careful control of the freezing point to freeze more water at any given temperature, increased hardness results, which is more compatible with conventional frozen dessert distribution conditions. 䡲 Bruce Tharp is principal of Tharp’s Food Technology, Wayne, Pa. Steve Young is principal of Steven Young Worldwide, Houston.

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Ingredient Technology

CULTURALLY SPEAKING

The Case For Simplifying Ingredient Statements

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onsumers have hectic, complicated lives. The 2011 trends forecast by the Food Channel (in conjunction with Culturewaves, the International Food Futurist and Mintel International) states: “for years we talked about simplicity, sometimes under names like ‘local’ or ‘social consciousness’ or ‘green.’ But it was like true simplicity was second string — something that we should probably want, but didn’t, not really. Well, that whole paradigm is quickening thanks to the economy. As we head into 2011, we see people beginning to cherish simplicity.” In the name of food choices and information, we have complicated the shopping experience by asking consumers to not only understand the difference, but also to discern and decide among sustainable, green, organic, healthy, hormone-free, antioxidants, local, natural, fair-trade, heart healthy, digestive health and a host of other social, environmental, economical, political and physiological benefits. And this is just the eye-catching large print on packages. Then we ask consumers to dig deeper and look at a nutrition facts panel and an ingredient statement to make an informed decision about Daily Values and what the food actually contains. Then they have to determine what to buy. For many consumers, these shopping decisions all must be done in 30 minutes or less, all while multitasking, like texting family members, thinking about upcoming events or trying to calm the screaming little one(s) in the shopping cart. While we should not underestimate the fact that food consumers are savvier and more educated, the upshot is many consumers are going to be receptive to simple products with simple messages and simple labels. These are what I call “no-brainer food choices.” Milk, yogurt are no-brainers Many dairy foods are ideally suited to take advantage of this simplicity message. For 48

Dairy Foods | February 2011

example, low-fat milk has only three ingredients: low-fat milk, vitamin A palmitate and vitamin D3. Yet, do we communicate this to the consumer? Does fluid-milk packaging and the associated graphics communicate the elegant simplicity of the nutrients that are delivered in this simple food? Do we make sure low-fat milk is a no-brainer food choice? Here is an ingredient statement for low-fat plain yogurt: “cultured pasteurized low-fat milk and live, active cultures (L. Bulgaricus, S. Thermophilus).” Commonly, there will be some added stabilizer, sweetener, color and/or fruit, and/or mold inhibitor that lengthens and complicates the product ingredient statement. While these ingredients have specific and valuable functions, finding ways to keep the list simple may be a good opportunity. For example, stabilizers minimize the typical wheying off and also enhance the mouthfeel of many yogurts. But increasing milk solids, careful use of exopolysacharride-producing cultures, use of effective heat treatments prior to culturing and careful handling and cooling of the yogurt post fermentation can achieve similar results and keep ingredient statements much shorter. Might this explain the growing success of Greek-style yogurt? Suppliers are also finding new cultures (bioprotectants) that can control or inhibit spoilage bacteria and mold growth. They enhance product shelf life without having to write those chemical preservatives on the ingredient statements. A Cheddar cheese ingredient statement can read: “pasteurized milk, cheese cultures, salt and enzymes.” Similarly, most other natural cheeses also can be characterized as simple products with simple food labels and simple ingredient statements. Look at an unsalted butter ingredient statement: “cream.” One ingredient!

Phillip Tong

Emphasize simplicity Ice cream manufacturers, in their efforts to manage costs and maintain good product characteristics, have seen their product ingredient statements grow. Yet HäagenDazs successfully countered with “Simply Five.” True, Häagen-Dazs was always produced with a low number of ingredients, but this example shows how repositioning the product with an emphasis on its simplicity can rejuvenate consumer interest (purchase). Many traditional dairy foods are simple no-brainers, but you have to remind the consumer! Dairy proteins can emulsify, build viscosity, enhance texture and prevent phase separations in many food systems. What consumer wouldn’t rather read milk protein or whey protein on a product label instead of some of the alternatives such as carageenan, xanthan gum, sodium stearyl lactylate or di-sodium phosphate? As we continue to enhance the truly amazing functionality of dairy ingredients, there will be even more opportunities to use them to improve the simplicity of the food products without sacrificing product performance. So whether we are maintaining or just highlighting the elegant simplicity of dairy foods or we are using dairy ingredients that are more easily understood by consumers for the functional performance, the timing could not be better to “simplify.” Sometimes the “real food” alternative is a more expensive proposition and it will be up to processors to determine if these approaches to simplifying labels and ingredient statements provide enough value to justify the added costs. Companies offering products and services that can simplify a shopper’s day will likely be well received. 䡲 Phillip S. Tong is professor of Dairy Science and director of the Dairy Products Technology Center at California Polytechnic State University. Currently he also serves as past president of the American Dairy Science Association.

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sneak peek a look inside…

Perry’s Ice Cream Co.

REPORTS

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his family-owned ice cream processor in western New York takes a very deliberate and analytical approach to capital improvements, new product introductions, sustainable practices and customer service. This three-part feature includes an analysis of its marketing strategy (beginning on page 51), a tour of its production facility (page 60) and a look “Behind the Scenes” (page 66).

Columnists • In “Beyond the Filler,” Don Wilson writes about greener logistics. Page 68 • Mike Richmond looks at sustainable packaging practices in “Packaging Points.” Page 70

Equipment Showcase T

hese new heat exchangers and homogenizers can make a processor more efficient.

Page 72

Leading Perry’s Ice Cream Co. are (from left) Brian Perry, executive vp and vice chairman; Robert Denning, president and CEO; and Gayle Perry Denning, director of sustainability. Photos by Vito Palmisano

The Data-driven Company In planning its growth, Perry’s Ice Cream measures sales, calculates ROI on plant expenditures and analyzes consumer trends.

Tetra Pak

 Jim Carper Chief Editor

fast forward what’s coming in March…  DCI Cheese Co.  Henry Randolph’s column  Containers  Mixers and blenders  Opportunities for exports

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orace Greeley, the 19th century New York Tribune editor, famously told a young man to “go West.” But west is not an option for a 21st century dairy processor based in Akron, N.Y. Lake Erie, a huge natural barrier, lies west of Akron. For that matter, north is out of the question, too, because of another Great Lake (Ontario) and Canada, which does not

freely allow imports of dairy products without quotas or duties. Geography complicates marketing, as Mike Brown wryly notes. Brown is the senior product manager for Perry’s Ice Cream Co. He points to another complication — demographics. Buffalo is not gaining population; it dropped 5.7% from 2000 to 2006, according to the U.S. Census Bureau. Continued on page 52 www.dairyfoods.com

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Corporate Profile 䡲 Perry’s management team includes (from left) Robin Waite, research and quality team leader; Tim Cooley, vp sales, DSD and warehousing; Marsha Koerner, operations team leader; Michael Brown, senior product manager; and Jodi Wiechec, human resources team leader.

HISTORY H. Morton Perry purchased a small dairy in Akron, N.Y., in 1918. It operated as a home delivery and wholesale business until 1932. That year, Perry’s Ice Cream began making ice cream at the request of Akron High School. Perry used a family recipe given to him by his mother, and made small batches on his kitchen stove. Demand for the ice cream increased, and Perry and his son, Marlo, sold the product to stores and restaurants. Eventually Marlo’s son Thomas oversaw the running of the business. Thomas’s children, Brian and Gayle Perry Denning, and his son-in-law Robert Denning, lead the company today. In 1970, Perry’s built a storage freezer and distribution facility on 8.5 acres. In 1982, the company expanded again and moved its administrative, manufacturing and storage facilities to its current location. Other renovations and expansions occurred in 1984 (additional frozen warehouse), 1987 (key production expansion), 1991(truck garage), 1997 (new employee services area and new training center) and 2008 (production, equipment and tanking upgrades and new frozen distribution warehouse).

So what’s a packaged-goods company to do? In recent years, Perry’s has invested in its plant, advertised more heavily, entered new markets, created new products, sought and captured private label business (both domestically and internationally) and developed its distribution business. Has it all worked? In a year when ice cream sales declined about 4%, according to Chicago-based market researcher SymphonyIRI Group, Perry’s revenues were up 8%, says Robert Denning, president and ceo. Perry’s Ice Cream Co. ranks 87th on the Dairy 100, Dairy Foods’ ranking of the nation’s largest dairy processors. Its 2010 revenues from dairy products, private label manufacturing and distribution services were about $77 million. Relationships provide market intelligence In response to Buffalo’s declining population, Perry’s entered the Pittsburgh market in 2007 and sales there have since doubled. One reason Perry’s chose the Steel City was because of its exist-

ing relationships with dollar-store retailers through its directstore-delivery (DSD) operations. Perry’s drivers deliver more than 500 products (“partner brands” in company parlance) to retail accounts. The foods include frozen pizzas, snacks and other ice cream brands, including Nestlé’s Edy’s and Good Humor. Besides the DSD operations, Perry’s gains important market intelligence about consumer preferences from its dip stands (what others call scoop shops). The typical dip stand is a seasonal, walk-up operation (with no indoor seating) and carries 16 to 20 flavors, explains Tim Cooley, vice president, sales and distribution. Perry’s provides these family-owned businesses with flavor boards and signs. Flavors that have proved popular at the stands have been integrated into Perry’s year-round offerings. Banana Cream Pie ice cream is one example. It sold well at dip stands so Perry’s added it to the line. The company also re-introduced White Lightning (dark chocolate with mint-flavored white fudge revels) because of consumer surveys. Perry’s avidly watches SymphonyIRI sales data to see what ice cream flavors are popular. Other ice cream ideas come from Perry’s flavor vendors. Every spring, the flavor houses descend on Akron, each with eight to 10 samples. Some have been proposed by Perry’s, while other flavors have been developed by the vendors themselves, based on their own market intelligence. Popular flavors are not immune from review. Every Thursday afternoon, a team meets for an ice cream tasting (or “cutting” in Perry’s terms). Team members, recruited from the research and development, marketing and production departments, taste new and existing flavors and record their impressions on score sheets. Ice cream containers are quartered in order to inspect the distribution of revels and inclusions. Last year, Perry’s launched gelato in response to consumer interest in more intense flavors, Brown says. The company developed four gelato flavors in June and July 2009 and launched the products in February 2010. That’s the typical launch cycle of products —development in the summer, production in the fall and introduction in the winter. Retailers are receptive to new products at the beginning of a new year when they re-set their stores. Perry’s supported the gelato launch with free-standing inserts, through traditional and social media communications and samplings at wine events at Watkins Glen, N.Y., The Buffalo Zoo and an Italian festival in Buffalo. Competing with national brands Besides the state of New York, Perry’s distributes products in Maryland, Massachusetts, New Jersey, New York, Ohio, Pennsylvania and Virginia. National and regional accounts include Shurfine, Tops Supermarket, Wal-Mart and Wegmans Food Markets. In addition to the grocery chains, Perry’s sells to convenience stores and foodservice and hospitality accounts, including schools and prisons. The school products meet or exceed the state’s “Choose Sensibly” guidelines for fat, saturated fat, sodium and sugar content. Continued on page 54

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Dairy Foods | February 2011

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Corporate Profile Perry’s has long-time and close relationships with Olean Wholesale, Wegmans and Tops. Perry’s began servicing supermarkets in 1985 when then vice president of sales Art Lowder (who was like a brother to Marlo Perry, Brian Perry’s grandfather) secured key supermarket customers and Perry’s reached $10 million in annual sales. Today, Perry’s manufactures a private-label ice cream line for Wegmans and Olean Wholesale. It also developed frozen custard for Wegmans’ new restaurant in Pittsford, N.Y., called The Food Bar. The restaurant promotes its use of this ice cream in milkshakes, sundaes and banana anana splits. Perry’s holds the No. 1 market share in the western New York mar-

ket, where it has been making ice cream since 1932. But because Buffalo’s population is not growing, Perry’s seeks new consumers elsewhere. The brand is less well known in Rochester, 50 miles to the east. Last May, Perry’s began a television advertising campaign consisting of 30-second spots, which were later followed by 15-second spots. When the campaign ended in September, first-mention recall of the brand had increased more than 23%, from 31% to 38%, says Brown, the senior product manager. The brand also got a bump up in recognition after it appeared on an episode of NBC’s “The Apprentice” in September 2010. Perry’s sent two trucks to Manhattan, where teams of men P and women vied to sell the most novelties. Nationally, Nestlé’s Dreyer’s Grand Ice Cream and Unilever’s brands dominate print advertising, with privateU llabel brands third, according to Market Track, a Chicagobased research firm that follows brands’ activity and posib ttioning in printed circulars, run-of-press and mailers. In western New York, however, private-label brands lead in printed promotions, followed by Dreyer’s, Unilever’s brands and Perry’s. b “It’s really interesting what’s happening with Perry’s,” says Todd Birchenough, Market Track’s research director. “In contrast to the B national numbers, ice cream promotion in Perry’s markets has na shown a steady increase in volume with fewer text-only ads.” Textsh only ads decreased to 12% in 2010 from 15% in 2008. on Promotions of Perry’s at supermarkets increased from 2008 Prom Continued on page 56

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Dairy Foods | February 2011

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Corporate Profile to 2010; promotions by Tops supermarkets increased 36% in the same period. Budget-priced Jubilee supermarkets heavily promoted Perry’s frozen novelty products. Perry’s is “competing with the big boys on the front page” of Tops’ circulars, Birchenough says. Excluding novelties, Perry’s “share of voice” is greater than Unilever’s and Dreyer’s Grand. Share of voice is Market Track’s term for a company’s percentage of print-promotion activity in the total marketplace. As for pricing, Market Track noticed a significant change over three years. In 2008, Perry’s average sale price for a 48- to 56-ounce container dropped from June to August. In 2009, prices were steady in the three-month period. Then last year, Perry’s prices rose from $2.31 in June to $2.94 in August. In contrast, Dreyer’s Grand average unit sale price was steady (ending at $2.99 in August 2010) and Unilever’s seemed “to fluctuate with little pattern,” spiking at $3.78 in July 2009 and ending at $2.86 in August 2010, Birchenough says. Continuous improvement In 2006 and 2007, Perry’s turned to Insyte Consulting, a Buffalobased not-for-profit management consulting firm that provides guidance on strategic planning. Insyte, which is funded by the federal government and New York, has facilitated meetings on a number of projects over the years, including operations and order selection, along with corporate strategy. The conclusion of one consulting project led Perry’s to focus future investments and

IN THE COMMUNITY Perry’s Ice Cream supports community organizations with donations of products and cash. In addition, employees volunteer their time. Among Perry’s community partners are: • Buffalo Bills (NFL football) • Buffalo Philharmonic Orchestra • Buffalo Sabres (NHL hockey) • Buffalo Zoo • Camp Good Days • Darien Lake Theme Park • Food Bank of Western New York • Junior Achievement of Western New York rkk • Make-A-Wish Foundation • Martin’s Fantasy Island Theme Park • Ryan Miller’s Steadfast Foundation • Shea’s Performing Arts • Strong National Museum of Play • United Way • University of Buffalo Corporate Champions

upgrades within bulk and packaged goods-production capabilities versus novelty products. This allowed Perry’s to leverage its core competencies in manufacturing and provided the foundation for sustained, profitable growth, according to Insyte. “(Perry’s) management has the right attitude. They want to get better and be successful,” says John Murray, an Insyte account executive. Continued on page 58

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Dairy Foods | February 2011

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Corporate Profile 䡲 On Thursdays, managers gather in the R&D lab to taste new and updated flavors. From left: Marissa Wilson, communications manager; Robin Waite, research and quality team leader; Marcus Lovelace, food technologist; Elena Kunsevich, social media and web coordinator; Teresa Kloch, food technologist; Scott Warren, manufacturing team facilitator; Michael Brown, senior product manager; Nichole Buryta, assistant product manager; Marsha Koerner, operations team leader; and Leigh Menzel, purchasing/ materials team leader.

The packaged-goods strategy led to plant improvements and investments of more than $9 million in 2007 and 2008. Additionally, Perry’s has invested in human capital totaling $1.5 million for skill-based and leadership training. Having a clear-cut strategy and vision for world-class manufacturing systems helped Perry’s land its first export sales account, making private-label ice cream products for a Fortune 500 company. “Our international customer believed in our packaged goods vision, shared our mission for world-class quality products and wanted in,” Denning says. In conjunction with the strategy and to support this new business, Perry’s made the decision in 2007 to build a $3.5 million state-of-the-art distribution center and warehouse. The on-site distribution center and warehouse eliminated the vast majority of the need for use of an off-site leased facility and associated shuttling expenses. Moving the majority of frozen storage onsite eliminated more than 90,000 miles of truck travel between the off-site warehouse and the manufacturing plant. Besides the savings in labor hours and fleet maintenance, there were sustainability benefits—less fuel consumed and reduced greenhouse gas emissions. “The project benefits and results have exceeded our expectations and the project was cash-flow positive after the first 36 months,” Denning says. A focus on sustainability The elements of sustainability — people, planet and profit — have always been part of the Perry’s culture. Last summer, Perry’s established a cross-functional team, led by director of sustainability Gayle Perry Denning, a fourth-generation family member. The 10-member team, drawn from marketing, finance, information technology, distribution, operations, sales and purchasing, is focusing on four specific areas in 2011 — energy awareness, vendor collaboration, waste management and organizational development/communications. Regarding non-operational waste management, the company wants to eliminate excess materials and packaging. Reducing the excess materials (such as shrinkwrap) that enter its facility also reduces its costs to dispose of the packaging material. Less packaging around Perry’s own products being distributed also means lighter loads on trucks and hence fuel savings. In the office, the company is 58

Dairy Foods | February 2011

embracing the technologies to allow for electronic reporting and asking for PDF invoices rather than paper copies. Perry’s also changed its copy machine settings to print on two sides. By making this change, Perry’s reduced its paper purchases by 25% and saved on toner. The company also is investigating whether it can turn its trash into cash. Perry’s constantly evaluates ways to conserve energy, water and fuel. Perry’s sourced a company to purchase its dairy waste to be converted into energy. To cut electricity consumption, Perry’s team members participate in the NYS Power shedding program by turning off non-essential appliances for one hour each time the program is offered. The company’s flavor family-friendly production schedule has dramatically reduced water usage by 2.78 million gallons versus 2009. Additionally, Perry’s delivery trucks use routing software to find the most efficient routes and to minimize idling time. Perry’s also maximizes the load capacity of trucks before they leave the warehouse. In addition, DSD customers have a minimum order quantity to meet in order to ensure efficiency of each delivery. Looking ahead Perry’s Ice Cream Co. is pretty nimble for a 93-year-old dairy processor. (See “Corporate History.”) While it has stayed true to the original recipe and vat pasteurization process from 1932, the company also has modernized its facilities and adopted modern business practices. The food landscape has changed since H. Morton Perry first sold milk to local residents in 1918. Perry’s today is fighting for “share of stomach,” Denning says. Competition comes not only from other ice cream brands but also from salty snacks and other foods. As it looks to win its share of customers’ spending, Perry’s is evaluating the mini-cup segment. These small cups offer a number of benefits, including convenience, portion-control, portability, sampling and the ability to satisfy the different preferences of family members. New products, like gelato, also expand the customer base. But there is a limit to what Perry’s Ice Cream will develop. Brian Perry says they are “passionate ice cream craftsman” who will remain true to his family’s heritage of making slowcooked ice cream products one batch at a time. In terms of expanding Perry’s marketing area, Denning speaks of a “leapfrog strategy,” one that leaps over the states bordering New York. For any dairy processor, getting picked up by a grocery store chain is expensive because of slotting fees to get on the shelf and distributors’ fees. Perry’s will be deliberate about future market expansion. Several points south are under consideration but Denning has not announced any new retail partners. Wherever the next new market is to be found, Perry’s Ice Cream will arrive there only after analyzing sales data, understanding customer preferences and establishing market-based relationships. DFR

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Plant P lant C Close-up lose-up

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New Equipment Lands New Customers High-speed production lines, a new warehouse and other improvements helped Perry’s Ice Cream land a Fortune 500 customer.  Jim Carper Chief Editor

T

he purchase of new production equipment and the construction of a new frozen-foods warehouse have positioned Perry’s Ice Cream Co. for growth. Its 120,000-square-foot facility in western New York is one of only two large-scale plants in the state. In 2007 and 2008, a $9 million capital expenditure program (including $1.725 million in grants from the state’s Empire State Development Corp.) included the purchase of automated high-speed production lines, equipment, tanking, 40-degree room and the frozen warehouse. That investment helped the company land the co-packing account of a Fortune 500 company that exports to the southern hemisphere. Perry’s Ice Cream also co-packs frozen yogurt for Stonyfield Farm, Londonderry, N.H., and manufactures private label ice cream products for Olean Wholesale and Wegmans Food Markets, a regional grocery store chain based in Rochester, N.Y. 60

Dairy Foods | February 2011

As a privately held, medium-size regional dairy processor, Perry’s relies on its informal and networking business relationships with other independents to share best practices. Perry’s membership in the All Star Dairy Association, Lexington, Ky., helps it evaluate and purchase ingredients and packaging to remain competitive. Perry’s maintains long-term relationships with two Buffalobased dairy businesses: Upstate Niagara Cooperative, O-AtKa, its fluid products suppliers, and Sorrento (part of Lactalis American Group), its whey supplier. Raw milk, liquid sugar, cream and chocolate coating for sticks come in to the receiving bay. Deliveries of liquid dairy, sugar and coatings arrive on the first shift. Mix is made on second and third shifts. Production occurs on the first and third shifts, and sanitation occurs during the second shift. Cream, milk and condensed skim are pumped into the raw-storage

Plant Close-up

䡲 Perry’s Ice Cream uses the HTST (high temperature, short time) pasteurization/homogenization process. Liquid dairy product, dry ingredients and liquid sugars are blended in 800-gallon tanks. The mix is then sent through the plate frame HTST and homogenizer. On the novelty stick line (right), product is filled in molds, dipped in chocolate (if required), wrapped and then hand-packaged by production packer Mark Hibschweiler (above).

tanks. Perry’s can store 88,000 gallons of raw milk and 75,000 gallons of pasteurized mix in 15 storage tanks/silos. It uses the HTST (high temperature, short time) pasteurization/homogenization process. Liquid dairy product, dry ingredients and liquid sugars are blended in 800-gallon tanks. The mix is then sent through the plate frame HTST and homogenizer. There are two separate tanks for frozen yogurt mix. An additional stage of holding each batch for a period of time replicates how H. Morton Perry, the founder, made his first batch of ice cream on his kitchen stove in the 1930s. Today, the fourth-generation Perry family remains passionate about making ice cream the same way — slow cooked and one batch at a time, which creates a velvety texture and creamy taste. Ingredients and packaging materials are stored either in the dry warehouse on site or at a local storage facility. The company practices just-in-time inventory, and follows a firstin, first-out policy. A 40-degree room is located within the Continued on page 62 www.dairyfoods.com

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Plant Close-up on-site warehouse for storage of inclusions and ingredients requiring refrigeration. The room is also used to defrost frozen ingredients. “Hot rooms” are also located on-site to temper variegates to the specified usage temperature. Inventory is color-coded according to its allergen profile (for example, gluten,

soy, peanuts and nuts) and stored on racks according to the allergen. The allergen program segregates allergens from other ingredients. All organic ingredients are held on pallets on the top racks, while allergens are stored on pallets on the lower racks. After pasteurization and homogenization, the mix is pumped to one

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䡲 Production Packer Fei Li attends to a 3-gallon tub being filled with the Birthday Bash flavor.

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Dairy Foods | February 2011

of 15 pasteurization storage tanks for aging. When the mix is required, it can be pulled through one of four separate lines to any of the 22 numbered flavor vats. There, team members add flavors and inclusions according to the bill of material. Perry’s schedules run based on the flavors and ingredients to be used in order to minimize changeovers and to reduce the possibility of cross-contamination. For example, Perry’s might first run a batch of chocolate ice cream and then change over to production of chocolate Panda Paws (containing peanut butter), but not the other way around. The plant makes 90 mix bases to create 500 different varieties. Perry’s Ice Cream is constantly evaluating processes for improvement. This past year, Perry’s reduced the amount of CIP (clean-in-place) chemical use by 8% while maintaining product quality, as well as reducing wastewater treatment costs by approximately $150,000 and production floor waste by 13%.

Plant Close-up Schedules run based on the flavors and ingredients in each recipe to minimize changeovers and to reduce the possibility of cross-contamination. One of the six lines is for stick novelties. The mix enters multibarrel freezers in a liquid state and exits into the hopper in a soft-serve state. The plant has three molds for stick products — fluted, paddles and twin pops. Molds are eight across. After they are filled, a stick is inserted and the products are dipped in liquid chocolate (if required). The items are wrapped and hand-packed in cartons. A conveyor moves the cartons to the frozen warehouse. On a bulk-products line, Perry’s fills 2.5-gallon and 3-gallon containers for its foodservice and dip stand (scoop shop) accounts. The mix passes through an in-line metal detector. An operator makes the containers just prior to filling. The operator covers the filled containers with a piece of parchment paper and lid and they are then conveyed to the hardener. In addition to the bulk sizes, Perry’s makes half-pints, pints, quarts, 48-ounce scrounds (square rounds) and round half-gallons. (Last year it discontinued bricks and slush cups.) Continued on page 64

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Plant Close-up 䡲 Perry’s Ice Cream expanded its frozen warehouse in 2008, part of a $9 million investment in the Akron, N.Y., facility. The company’s direct-store-delivery operation distributes frozen products (including non-Perry’s ice cream brands) and other foods to area retailers.

䡲 These are the flavor vats for stick novelty production.

AT A GLANCE Perry’s Ice Cream Co. Location: Akron, N.Y. Year opened: 1982, with improvements and expansions in 1984, 1987, 1991, 1997, 2008 Size: 120,000 square feet Number of employees: 129 in the plant (305 overall) Products made: Ice cream (including organic), sherbet, sorbet, frozen yogurt, gelato and novelties under the Perry’s brand. The plant co-packs products for other brands and manufactures for private-label accounts. It is Orthodox Union certified. Total processing capacity: 20 million gallons Pasteurization: 2,300 gallons per hour; plate frame HTST (high temperature, short time) and Hotwelling (lower temperature, longer time) Lines: Six lines manufacturing cones, sandwiches, sticks, half-pints, pints, quarts, round half-gallons, 48-ounce scrounds (square-rounds) and bulk tubs Storage capacity: 88,000 gallons (raw), 75,000 gallons (pasteurized). The frozen warehouse has 3,730 pallet positions.

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Dairy Foods | February 2011

Perry’s has embraced statistical process control (SPC) on its journey to become an efficient ice cream maker. Perry’s measures performance by utilizing Six Sigma tools and OEE metrics. Future investments include voice-picking technology in the warehouse, hand-held computers on the production floor and other emerging technologies. Perry’s proactively manages plant hygiene and food safety regimens. Perry’s follows CIP and clean-out-of-place (COP) regimens and protocols. Sanitation records are analyzed and stored for reference. Additionally, the company added significant resources devoted to safe, quality food initiatives and has maintained an excellent rating on its SQF certification. “In food safety, our partners expect us to lead the way,” says Brian Perry, executive vp and vice chairman. “You have to bring your A-game every day.” DFR

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Plant Close-up

Behind the Scenes A photo gallery of Perry's Ice Cream facility in Akron, N.Y. Photos by Vito Palmisano

䡲 (Above) Operations team leader Marsha Koerner is in the mix room with Dairy Foods chief editor Jim Carper. (Right) Perry’s has 15 pasteurized mix storage tanks.

Photograph this mobile tag with your smart phone to see more photos online.

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Dairy Foods | February 2011

Plant Close-up

䡲 (Above) Birthday Bash ice cream in a 3-gallon tub heads to the hardener.

䡲 Novelties, soon to be extracted from frozen molds (top), travel to the chocolate dip station (above). After dipping (left), novelties are sent to be wrapped.

PLUS For more photos, visit www.dairyfoods.com/ behindthescenes. Or, take a picture of the mobile tag (opposite) with your smart phone to go online now.

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Logistics & Distribution Beyond the Filler

Driving Down GHG Emissions in 2011

O

h the word games and buzzwords we seem unable to do without. In only a few short years, we’ve gone from “green logistics” to “sustainable logistics.” Now, at the dawn of this new decade, it seems we are to strive for “greener logistics.” Greener than what? Don’t ask, because I’m not sure either. I will share some of the things that will help your company meet, comply with and possibly exceed the logistical environmental challenges of both today and those to come. By the way, regardless of the latest buzzwords, I believe the term “sustainable distribution or logistics” is the best description of our goal. Economically sustainable distribution, logistics and manufacturing are part of the continuously changing bottom-line challenge that must be met for any dairy or ice cream company to be profitable. Also, please remember my mantra: In order to progress and ultimately excel, you must first capture (in measurable terms) what the levels of performance, productivity and consumption were when you started. No excuses, no exceptions. Achieving and maintaining economically sustainable levels of performance in your distribution, fleet and logistics operations requires access to a wide range of information far beyond the dairy processing industry. Thankfully, in this era of instant worldwide information access, there is a host of resources available. Reducing greenhouse gases The Innovation Center for U.S. Dairy (www.usdairy.com) should be a “check regularly/join/participate in” part of your resource list. In January 2009, the center announced a dairy industry voluntary goal to reduce the greenhouse gas (GHG) emissions of a gallon of milk – from farm to retail – by 20% by 2020. The center also has been instrumental in the development, by the Applied Sustainability Center at the University of Arkansas, of a dairy industry “Fluid Milk Carbon Footprint Study.” The U.S. Environmental Protection Agency’s SmartWay (www.epa.gov/smartwaylogistics/index.htm) for trucking fleets is becoming a much more useful and useable tool for dairy fleet specifications, purchasing, finance and operations. In August 2009, Fleet Owner magazine noted that the “E-Smart (Environmentally Sustainable Methods for Achieving Responsible Transportation) initiative launched by the Innovation Center for U.S. Dairy has become a clearinghouse of sorts for dairy fleets of all sizes to gather information about EPA’s SmartWay and other best practices to make their operations more environmentally sound.” 68

Dairy Foods | February 2011

Don Wilson

The “Fluid Milk Footprint Greenhouse Gas Emissions Report” calculated that distribution and transportation accounted for 3% of farm-to-retailer fluid milk GHG emissions. Fuel consumption was, by far, the primary component of that 3%. As you become more familiar with the components of SmartWay, don’t overlook the use of SmartWay-certified truck and truck tractor components and tires, in particular. Low-rolling-resistance tires have already been tested and performance rated by the EPA. Retrofitting your fleet In order to meet sustainable performance goals, many of you (probably for the first time), will be looking to retrofit substantial numbers of your older fleet power units with EPA SmartWay-certified emissions reduction and idle-time reduction technology. This can be a significant step in improving both your bottom line numbers and GHG emissions performance. Don’t overlook the SmartWay clean diesel finance program. Be sure to educate your purchasing and finance people about the availability of these new components and programs. However, as many of us have intuitively known all along, it’s now back to fleet and distribution-management basics, which may require the purchase and use of new fleet- and driver-management software and technology. Key fleet performance-improvement areas include tire-performance specs and an effective day-by-day tire inspection, maintenance and management program. Driver-performance management on a consistent daily basis is absolutely mandatory. In order to accomplish and maintain an effective program, you might need to add onboard event recorders in some fleets. Regularly review your fleet’s truck, tractor, refrigerated body, trailer and refrigeration unit specifications and compare them with what is now available. For example, several refrigerated semitrailer manufacturers have unveiled new add-on trailer side skirts that are said to improve fleet fuel performance by as much as 7% per tractor/semi-trailer unit. Those are indeed substantial reductions. Installed costs are believed to be well under $2,000 per trailer. At the beginning of this new decade, fleet, distribution and logistics professionals have for the first time real dairy industry GHG emissions performance numbers to measure their companies’ performance. There is a host of new and emerging technologies and techniques to achieve meaningful GHG emissions reductions and sustainable logistics. It appears dairy logistics management now has access to what it needs to reduce greenhouse gas emissions. It is possible to achieve (or exceed) the goal of reducing GHG emissions by 20% by 2020. DFR Don Wilson is president of the Wilson Group, Waxahachie, Texas.

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Sustainable Packaging Enhances The Triple Bottom Line

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ustainability and sustainable packaging (SP) have not only survived the recession, but also have thrived. As a result, I think we can say this is not a fad but a legitimate trend. Much of the effort over the past few years was focused on efficiency and cost-reduction – light weighting, package size, optimization, material substitution and so on. While these types of efforts will continue, we are seeing a newer move to SP investment for brand equity and delivery of improved social and environmental benefits. We are also seeing more companies across the packaging value chain make strong statements toward packaging waste reduction and zero waste. There is new investment in green-chemistry initiatives from academia through leading raw material suppliers, including Dow and DuPont. More companies are using post-consumer recycled PET (rPET) and HDPE in their containers. This effort takes bottles out of the waste stream. In some cases, consumer packaged-goods companies are incorporating rPET into new packaging, including Naked Juices (Naked Juice Co.) and ConAgra Frozen Meal. (ConAgra Foods).

䡲 Organic-yogurt maker Stonyfield Farm, Londonderry, N.H., uses a plastic made of polylactic acid for its multipack yogurt cups. 70

Dairy Foods | February 2011

Another important sustainable packaging growth and investment area is the development and capacity investment of biomaterials for rigid and flexible applications. In fact, Stonyfield Farm recently moved away from petroleum-based, non-renewable plastic cups to polylactic acid (PLA), a renewablebased polymer made from corn. (See Dairy Foods, November 2010, page 10). Stonyfield looked at the change from a holistic approach and was able to reduce greenhouse gas emissions by 48%, and also purchased offset credits for sustainable agriculture. Changes like these are investment- and brand equity-based and will provide longterm, sound investment strategies from a few viewpoints, including consumer loyalty, potentially reduced energy consumption (better life-cycle analyses) and improved costs as more packaging-related laws and regulations are passed. In order to really look at what SP investment can do for you, consider the following 10 key points: 1. What is your sustainability strategy, and how can you incorporate SP to be an enabler to help enhance the triple bottom line (financial, social, and environmental)? Be sure to consider all three pillars and you will identify bigger opportunities. 2. Consider the role of holistic design early. Think about systems and sensory elements like touch, smell and sound, and also consider universal design principles. 3. Conduct retail audits inside and outside your categories to identify best practices for potential opportunities. You will be surprised at how many new opportunities you will identify using this simple tool. 4. Conduct a sustainable packaging science and technology scouting effort to identify new opportunities and potential threats. We are just cracking the surface on this new platform for growth and innovation. 5. Use consumer research to understand the value of SP and really explore insights

Mike Richmond

specific to packaging. Look to explore and understand consumers and shoppers to identify what kinds of SP aspects are important to them. 6. Develop cross-value-chain collaborations to openly share and discuss how SP can make a difference. Look at opportunities and issues. 7. Be proactive and talk to government agencies about packaging laws and regulations on the docket. There is a lot going on right now, from Green Guides to REACH to Extended Producer Responsibility. You need to get educated and get active in this area. 8. Remember to consider end-of-life packaging during the design phase. What happens when you are finished with the package? Can it be “up cycled” and turned into something more valuable? 9. Look to develop more equity through packaging. Think about building brand equity through new sustainable packaging initiatives. 10. Consumers get 84% of their information about products from the package. Are you communicating effectively? What can you do to help consumers understand the value of packaging in the communication? Remember: Packaging reduces waste and protects dairy foods. As you can see, there are a lot of things you can do to consider the value and opportunity of sustainable packaging investment. SP is a key growth trend and will be an important bottom line contributor in the future. Think systems and consider all the benefits SP can provide to everyone in the packaging value chain. We are moving from lower-ground efficiency to higher-ground SP investment to deliver new growth and innovation. DFR Mike Richmond is the president and ceo of Packaging & Technology Integrated Solutions, Shelbyville, Mich. Reach him at [email protected].

What is eco-friendly about Evergreen Packaging cartons? U U

U

Our cartons are recyclable for over 30 million households Our cartons are made with renewable materials – over 70% of the carton is made from paper using trees from responsibly managed forests Our cartons are made with renewable energy – over 50% of the energy used to make the paper in our cartons comes from biomass

Evergreen Packaging Cartons: The Smart Choice Consumers are demanding more from packaging than a cost-effective and convenient way to keep products fresh. Today a significant and growing number of consumers consider the environmental impact of the packaging in their product selection process. Over 70% of our carton is made from paper, derived from a renewable resource: trees. And for an ca increasing number of households, cartons are recyclable. in

So, consumers can enjoy milk kept fresh – and feel good about S their purchase decision. th evergreenpackaging.com

New Product Showcase

Heat Exchangers & Homogenizers Martin Brothers stocks all makes and models of nickelscraped surface heat exchangers with a re-chromed inside diameter tube with a finished 0.006-inch thickness. It also provides technical, troubleshooting, custom design and customer services. Martin Brothers is an international supplier, dedicated to remanufactured and reconditioned scraped surface heat exchangers. Martin Brothers Inc. 800-652-2532 www.teammartinbrothers.com GPE’s DR Series scraper surface heat exchanger/evaporator is a unique design that reportedly requires less floor space, less energy and less manpower to operate, delivering a consistently high-quality product for lower production costs. The “DR” offers up to 154 square feet of heat transfer area per unit, compared to 9 to 15 square feet for competitors. The DR is a leader in the production of candy, chocolate, caramel, snack and cereal coatings, cheese products, and more. G.P.E. Equipment, division of Lee Industries, Inc. 847-462-1865 www.gpeequipment.com G.P.E. Equipment Chester-Jensen has been manufacturing plate and frame heat exchangers since its inception in 1914. Its plate heat exchangers, for instance, are designed for pasteurization, heating, cooling and regeneration of homogenous, pourable liquids. These USDA-approved, ASMEcertified units are flexible, easy to maintain and come in a variety of styles. Plus, the modular design allows for easy expansion. With simple adjustments, capacities can be increased. Chester-Jensen Co. Inc. 800-685-3750 Chester-Jensen www.chester-jensen.com GEA Niro Soavi Model NS355 has the highest capacity available, running at maximum flow rate of 60.000 l/h. As standard, NS355 is equipped with a touch-screen panel for operating parameters’ control and adjustment. It also is integrated with an on-board

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Dairy Foods | February 2011

Martin Brothers

diagnostic system and is prearranged for remote control and process automation. Plus, this machine is equipped with the high-efficiency NanoValve and has a planetary gearbox, making it service friendly. GEA Niro Soavi 603-606-6060 www.geagroup.com The new Terlotherm vertical scraped surface heat exchanger’s unique design allows this versatile piece of processing equipment to handle various applications, such as cooking, heating, cooling, crystallization, pasteurization and sterilization. The Terlotherm’s main advantages are its vertical design for small but maintenance-friendly footprint space; only one shaft seal unit contains five times more heat exchange area than conventional equipment. Other features include a hinged top cover for inspection and cleaning without disturbing the shaft seal, one-piece scraper blades can be replaced without tools, low operating and maintenance costs and the unit can process the most sensitive or complex products or particulates with minimal damage. The clean-in-place unit is also bottom driven to eliminate the possibility of any product contamination. Terlet 856-241-9970 Terlet www.terlotherm.com

View videos demonstrating the newest dairy equipment by visiting www.dairyfoods.com/tv

New Product Showcase Specializing in scaling up/down aseptic, pasteurization and continuous cooking processes, MicroThermics offers lab equipment using indirect heating with tubular or plate heat exchangers, steam injection, vacuum cooling, microwave heating, in-line homogenization, ultra-clean filling and more. MicroThermics makes production quality samples in your lab of your milk, soymilk, juices, puddings and more. Get your products to market faster for less money by bringing the process into your lab with MicroThermics’ technology instead of using production, pilot or other processing equipment. MicroThermics, Inc. 919-878-8045 www.microthermics.com

MicroThermics, Inc.

The Boston Shearmill from Admix provides high shear rates and tip speeds for maximum droplet and particle size reduction. If a process requires milling of soft particles to under one micron or hard particles down to one to two microns, the Boston Shearmill meets this criteria, often with just a single pass. Shearmill models are available from 15 to 125 Hp, providing throughput from 5 to 250 gallons depending upon feed rate and viscosity. All Shearmill models feature the exclusive single mechanical quench seal, rated for 700 psi and complying with 3-A standards. Admix Inc. 800-466-2369 www.admix.com SPX Flow Technology’s APV 110T homogenizer is a three-plunger, reciprocating pump fitted with homogenizing valve specifically designed for the product. The 110T incorporates a durable slow-speed power end in a low and compact design and incorporates plate heat exchangers for precise temperature control and efficient use of water. Double-sized oil filters for improved oil life, internal gearing and self-adjusting belt tightening reduce maintenance. One point of operator control and direct visibility to all internal and external indicators, combined with easy access to all service areas, saves time and money by simplifying inspection and reducing maintenance to a minimum. The new, more modular and flexible design of the 110T makes it suitable for a wide range of pump and homogenizing applications. SPX Flow Technology 800-252-5200 www.spxft.com

Admix Inc.

SPX Flow Technology

Continued on page 74 www.dairyfoods.com

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New Product Showcase Waukesha Cherry-Burrell’s Votator II’s scraped surface heat exchanger offers food processors the flexibility of vertical or horizontal mounting. The vertical units feature SPX’s WCBbranded Votator II’s hydraulic lifting system that automates the raising and lowering of the heat exchanger shafts. Regular cleaning and inspection of the blades and cylinders takes less time. After servicing or inspection, the Votator II reassembles quickly. The Votator II is available in brine/water/steam and refrigeration designs. Meanwhile, Gerstenberg Schröder’s Perfector 150 is a compact machine designed exclusively for the chilling of semi-liquid fillings such as shortening and soft table margarine. This SPX scraped surface

SPX Flow Technology

heat exchanger provides reliable performance, minimal downtime and easy maintenance and is the heart of any crystallization line; it is said to be robust, reliable and built to last. The Perfector is equipped with a drop tank to prevent freezing up and comes with ordinary sanitary seals. APV’s NR5 super hygienic plate heat exchanger was developed to provide outstanding performance and value. It is the successor to the classic R5 series, which has been the industry standard since 1964. The NR5 can provide up to a 20% increase in processing capacity in the same R5 frame. The NR5 is made of 0.6 mm 316 stainless steel, and the plate design is unique. Classic diagonal flow with naturally superior distribution means an increase in the heat transfer area. The NR5 plate is supported by a range of PHE’s, including sanitary tie bar machines and the recently introduced QuadDrive series 2. SPX Flow Technology 800-252-5200 www.spxft.com

Sign Up To Receive Your Free DIGITAL Edition of Dairy Foods Today! Innovative Ideas for Dairy Processors No special reader software to download! Use your standard browser to view the Dairy Foods Digital Edition. Get the Digital Advantage NOW at www.dairyfoods.com/digital.

Customer Service (847) 763-9534. 74

Dairy Foods | February DFDigitalAd-Horizontal.indd 1 2011

10/26/10 9:22 AM

New Product Showcase Based on the proven design of the Tetra Plex C line of plate heat exchangers from Tetra Pak, the Tetra Plex C10-ECO is designed for processing plants that want to minimize downtime and maintenance and be environmentally friendly. The operation requires no hydraulic oil and is capable of pasteurizing up to 150,000 pph. Tetra Pak Inc. 847-955-6000 www.tetrapak.com

Tetra Pak

designed for optimum performance with a minimum need for maintenance by using reversible wear parts for double the lifetime. Tetra Pak Inc. 847-955-6000 www.tetrapak.com

Tetra Pak

The Tetra Alex homogenizers and high-pressure pumps from Tetra Pak are available from pilot scale to highcapacity food processing (15 to 12,000 gph) and come in non-aseptic and aseptic designs. The HD 100 is a unique homogenization device that is designed to reduce energy consumption by up to 30% in comparison with conventional designs. It is versatile and has reversible parts for double the lifetime, and can easily homogenize a wide range of viscosities from fluid milk to hummus. The Tetra Alex is also

Automated Milk Component and Somatic Cell Testing Engineered for dairy laboratories and dairy processing facilities that require highly reliable and accurate instrumentation.

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Martin Brothers, Inc. 1-800-652-2532 (318) 435-45

www.teammartinbrothers.com www.dairyfoods.com

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Buyers Mart

PLANT EQUIPMENT Omega Engineering

The FMG600 Series electromagnetic flow meters from Omega Engineering are designed for measuring conductive liquids. The FMG600 mag meters have no moving parts or a PTFE lining and can handle applications involving wastewater, pulp, food and slurries. Standard outputs include analog, frequency and RS485 communications. Optional sanitary tri-clamp mounting allows use of the FMG600 flowmeters in applications not previously open to magmeters. Local- and remote-display models are available. Omega Engineering Inc. 203/359-1660 www.omega.com Hanna Instruments introduced the HI 900 Series titration systems, offering complete solutions for sample analysis. The innovative 900 Series can perform any kind of potentiometric, redox and precipitation titration. It features 100 pre-programmed user methods and can conduct end-point and inflection-point titrations. During the titration, temperature and measurement units are displayed, or the user can choose to activate real-time graphing that shows the exact curve profile of the titration on screen. Other features include Hanna’s exclusive Clip-Lock exchangeable burette system, automatic burette volume recognition and a programmable propeller stirrer with integral feedback control. Hanna Instruments 888/815-6422 www.hannainst.com Spirax Sarco is helping instrumentation users reduce their energy consumption 76

Dairy Foods | February 2011

thanks to the ultra-efficient SP400 and SP500 positioners. These digital positioners consume approximately 1% of the air of a traditional electropneumatic positioner and have class-leading low impedance, which helps save on controller power. The SP400 contains a simple menu system and can perform an auto-stroke calibration at the press of a button, resulting in reduced commissioning time. For users who require more functionality, the SP500 is a full-featured smart digital positioner with optional retransmission of valve position and software switches and can use a separate 24 Vdc power supply and communications protocols as well as diagnostics. Spirax Sarco Inc. 803/714-2000 www.spirax.com

Westfalia

features include real-time 3D visualization of the warehouse, a dashboard for tracking key statistics of warehouse operations, streamlined user-rights management interfaces and improvements to the order-picking module for integrating third-party picking solutions. Westfalia Technologies, Inc. 800/673-2522 www.westfaliausa.com

RMT Robotics Southworth

RMT Robotics launched Adam Rap (reactive audio playback), a programmable sound system that features interactive voice messages and a mobile “vehicle-in-motion” alert system. An enhanced audio system generates a variety of sounds and automatically associates them with vehicle position or function, dramatically improving the effectiveness of the warning system. The Adam sound application also plays “text-to-speech” messages, sound bites or musical interludes through its mobile robot that can either actively or passively trigger in reaction to a variety of operational conditions and system inputs. RMT Robotics 905/643-9700 www.rmtrobotics.com Westfalia Technologies launched Version 2.3 of its Savanna.NET Warehouse Management Software. Key

Southworth Products’ redesigned PalletPal Level Loader features a smaller base, making loading and unloading pallets faster, safer and easier and eliminates the bending, lifting, reaching and stretching common to pallet-loading applications. The heavy-duty springs automatically lower or raise a pallet as weight is added or removed, maintaining the top layer of stacked containers at a convenient height. And the turntable ring allows the user to spin the load while standing in the same spot throughout the loading or unloading process. This economical unit requires no power, can accommodate loads from 400-4,500 pounds and is virtually maintenance free. Southworth Products Corp. 207/878-0700 www.southworthproducts.com Polytetra Series shell and tube corrosion-resistant heat exchangers from Asahi/America are designed and built per customer specification. The standard design

Buyers Mart

Asahi/America

R & D INGREDIENTS Biovelop AB

diverts flow to the side of the shell, avoiding high fluid-flow forces that may damage the thin-wall internal tubes of the shell and tube-style heat exchanger, thus providing longer life and even heat transfer by spreading the temperature control media beyond the point of its initial concentrated contact area. Available in PFA, E-CTFE, PVDF and PP, the all-thermoplastic Polytetra tube and shell heat exchanger are ideal solutions for otherwise corrosive environments and come in a variety of designs and sizes. Asahi/America, Inc. 877/24-ASAHI www.asahi-america.com Urschel

The new Urschel Model CC-DL Cheese Shredder from Urschel Laboratories offers a larger, 32-inch cutting zone enclosure that promotes a smoother product flow with a larger discharge area to achieve higher capacities and diminish product build-up issues. Plus, the new model comes with a 10-horsepower motor and swing-away feed hopper to simplify cutting head changeovers. The CC-DL Cheese Shredder offers a wide variety of slices, shreds, newly available grating options and strip cuts, and features easily interchangeable cutting heads that enable switchover of heads in a matter of minutes. Urschel Laboratories, Inc. 219/464-4811 www.urschel.com

Biovelop AB launched PromOat, a new oat-based, gluten-free and clean-label soluble fiber ingredient. Produced using locallysourced Swedish oats and a patented, chemical-free separation process, PromOat is a natural ingredient that is rich in oat beta glucan (35%), enabling products containing PromOat to access the EFSA- and FDAapproved health claims. In addition, PromOat can be used as an effective fat-replacer, emulsifier, stabilizer and viscosity modifier and provides dairy products with an indulgent mouthfeel. Biovelop AB +46 11 253632 www.promoat.com ADM Cocoa

ADM Cocoa offers a line of cocoa powders and cocoa liquors that provide a significant impact on the flavor, color, texture and mouthfeel of finished products. This line of premium cocoa powders gives consistent flavor and color to a wide variety of dairy-based products, including chocolate milk, milkshakes, custard, whipped toppings and dairy premixes. Plus, the cocoa liquors provide a raw-based material for making chocolate, which can be used in virtually any application. ADM Cocoa 800/558-9958 www.adm.com/cocoa

Hydrosol

Hydrosol developed new stabilizing systems for egg-free creams for the delicatessen sector. The emulsifying component is modified starch instead of egg. As a result, the systems are available for deli emulsions containing 30, 50 and 50-70% fat. These economical and easy-to-use powdered stabilizing systems dissolve without heating. Egg-free deli creams can be produced at any time on production lines normally used to make mayonnaise. Hydrosol Produktionsgesellschaft GmbH & Co. +49 (0) 41 02 / 202-003 www.hydrosol.de Herza Schokolade

Herza Schokolade produced small chocolate shapes to be mixed into ice cream, coffee-flavored brittle, biscuit or fruit chips, melt-in-the-mouth nougat, truffle products, caramel, yogurt and dairy confectionery pieces or used as decorations. These chocolate chips vary in shape and size and are available with a shiny finish or coating. Special effects can also be achieved with two-tone products. For example, diamonds, where one side is made of light and the other side of dark chocolate. Herza Schokolade GmbH & Co. KG +49 (0) 40 - 500 176-0 www.herza.de

www.dairyfoods.com

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Buyers Mart

SANITATION SUPPLIES AND SERVICES Diversey Inc.

Diversey Inc.’s Complex is a specialized additive designed to penetrate dairy soils and speed up the cleaning process for dairy pasteurizers. It also offers benefits in water and effluent surcharge savings. The additive’s special formulation of surfactants and chelants reduces up to 35% of the alkaline detergent necessary for the wash cycle. A 10-minute acid rinse is required instead of a complete wash cycle, helping reduce effluent surcharge and neutralization costs. The company says this new program guarantees up to 40% time saving compared to a typical cleaning procedure. Diversey Inc. 800-233-1000 www.diversey.com

impact over the entire pressure range results in better performance, the company states. Spraying Systems www.tankjet.com 800-957-7729 Varipure cleaning devices from GEA Tuchenhagen are manufactured for highefficiency tank and vessel cleaning. They are designed for today’s hygienic standards in a variety of orbital and rotating cleaners. The nozzle systems are characterized by cost-effective cleaning action and are selfcleaning. They have minimal dead space and residual draining capability. With fewer parts, service time and spare parts requirements are minimized. GEA Tuchenhagen North America www.tuchenhagen.us 866-531-5629

Fogg Filler

Nelson-Jameson

Spraying Systems The TankJet 360 tank cleaning machine from Spraying Systems is used for cleaning conical and box-shaped spray dryers up to 100 feet (24.4 m) in diameter. The tank cleaner is said to provide powerful cleaning that can remove stubborn, sticky residues. The cleaner’s more-consistent 78

Dairy Foods | February 2011

and form washers. A digital display provides a visual readout of the dispensing status. The base unit with solenoids supports up to 10 products and records chemical use in as many as 60 areas. The dispenser provides a method of controlling and dispensing liquid products using a scale and reliable air-actuated pumps, which is ideal for container filling. Hydrite Chemical Co. www.hydrite.com 262-792-1450

A 32-page color-coded products catalog includes bins, mats, scrapers and brushes. In addition to its standard colors, NelsonJameson Inc. added several items in orange. Food processors and regulators discovered that color-coding throughout a plant can prevent cross-contamination. Nelson-Jameson www.nelsonjameson.com 800-826-8302 The new Hydrite Chemical Co. Optimax control and dispense system is designed to control, dispense and record liquid chemical products. Its dispense applications include portable containers, tank batching, product transfers, CIP and COP tanks, membrane cleaning

Fogg Filler states that its new chemical supply and recovery system can help save 96-98.5% of fluid losses on a new or existing line. The system filters chemicals and water for reuse. It mixes a user’s specific chemical blend in a tank and then heats it to a prescribed temperature according to the user’s sanitation requirements. The system is capable of handling a variety of chemical blends, including acidic solutions. Depending on the chemical blend, this process can be easily monitored and controlled by the filler’s PLC to keep production running. Fogg Filler www.foggfiller.com 616-786-3644 Remco Products added a seventh color to its line of sanitation products for use in crosscontamination and allergen-separation designations. In addition to green, blue, red, white, yellow and black, orange is now available. Made from FDA-compliant materials, these additional “total color” products will ensure that every in-plant zone or task has its own designation. Products include pails, brooms and shovels. Remco Products www.remcoproducts.com 317-876-9856

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ADVERTISING CLASSIFIED ADS To place a classified ad, contact Suzanne Sarkesian, Dairy Foods Classified Sales Representative at 248-786-1692 or fax to 248-283-6596, [email protected].

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EMPLOYMENT

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President (Evanston, IL): Spearhead Kerrygold bus. in U.S. Manage corp. growth plans. Lead management team to deliver “best in class” products & customer srvc. Dvlp/impl strategic plan. Reqts: Bachelor’s or equiv in Biotech, Agriculture, Food Production/Mgmt, Environ Eng’g or rel. field & 6 yrs exp in position offered or rel. position & must incl 2 yrs exp w/: Irish dairy industry incl farming methods & practices, seasonality & milk quota regs outlined in WTO; mgmt of import portfolio encompassing all dairy license categories & liaising w/ FDA & USDA on tariff & trade legislation matters; dairy commodity mkts trends & dvlpmts & how they impact product transfer pricing & profit models; forecasting & demand planning in seasonal production environ w/highly cyclical demand req’ts; formulating long term strategy & planning docs for consumer brands bus.; dvlpmt of new product initiatives from concept to mkt launch thru cross country collab. & insight sharing. Send resume to Irish Dairy Board, Inc., P.O. Box NJC-CT-26, 71 Fifth Ave, New York, NY 10003.

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82 Dairy Foods | February 2011 dfx0310Class-Blowmold.indd 1

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If leading edge manufacturing and automation technologies are your priorities, save the date

SAVE the DATE

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APRIL 3-6, 2011

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Ad Index

Company Name ADM Cocoa Advanced Instruments

Page No. 33 16, 56

Company Name International Dairy Foods Association iTi Tropicals

Page No. 7 12, 20

Amelia Bay, Inc.

27

Jokey Plastics

53

Bentley Instruments

75

Marketplace

17

Chr Hansen, Inc.

3

Martin Brothers, Inc.

75

Clear Seas Research

80

MilkPEP

21

Cognis Nutrition & Health

41

Mintel International

85

CP Kelco

35

Nelson-Jameson, Inc.

6

Danisco USA Inc.

49

Pecan Deluxe Candy Company

54

Donaldson Company, Inc.

18

Polypack, Inc.

32

43

DSM Nutritional Products, Inc.

Richmond Baking

47

37, 71

Robert Reiser & Co.

25

Evergreen Packaging Equipment

31

Rocket Products, Inc.

11

FOGG Company

34

Schneider Packaging

62

Foss North America

4

Spraying Systems Co.

55

GEA Niro Soavi NA

65

SPX Flow Technology Segment

IBC

GEA Tuchenhagen North America

9

Sudmo North America, Inc.

57

Graham Engineering

63

Tetra Pak, Inc.

Great Lakes Separators

6

Tindall Packaging, Inc.

59

H.S. Crocker Company, Inc.

14

Virginia Dare

BC

Huhtamaki

IFC

Weber Scientific

13

Evergreen Packaging

15, 50

ACCELERATE YOUR

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www.dairyfoods.com

85

Inside Perspective

Promoting and Protecting Dairy’s Image

S

uccessfully marketing dairy products to meet consumer wants and needs is not as cutand-dry as it used to be. One big reason is that consumers’ attitudes about what they expect out of dairy products today, and the companies that sell those products, are changing. No longer is it just about taste, freshness, convenience and price. While those remain important, factors related to health and wellness and social responsibility have assumed increased importance. To enjoy success in the future, dairy companies need to act now to protect their image, and that of the entire dairy category. Dairy Management Inc. (DMI), which manages the national dairy checkoff program on behalf of America’s dairy farmers, is launching a major industry-wide initiative to maintain and enhance this image. Every dairy farm and dairy company can help. First, let’s talk about why this is important. The 2010 Edelman Trust Barometer, an annual survey developed by Edelman Public Relations, measures changes in consumer trust and perceptions of credibility toward organizations and entire industries. The survey concluded that, while quality and performance remain a core component to consumer trust, an industry’s perceived performance as a good citizen and “steward of society” has become equally important. This new paradigm presents challenges and opportunities to our industry. Americans are increasingly disconnected from agriculture; the agricultural sector now employs less than 2% of the nation’s workforce. Also, animal agriculture activists — who are well-funded, well-organized and increasingly focused on dairy — have created an increasing threat to ongoing consumer trust in dairy. That said, our industry is in a better position than ever to assure that trust, due to DMI initiatives that offer systems and science, commitment to community and multiple pathways to reach consumers. 86

Dairy Foods | February 2011

Systems and science Dairy producers have a decades-long history of funding credible, third-party nutrition and product research showing the health and nutrition benefits of consuming dairy products. Over the past several years, the dairy industry has formed other key systems to provide reassurance to consumers. For example, through the Innovation Center for U.S. Dairy — a DMI-formed entity that allows the entire dairy industry’s “value chain” to work together to help grow sales — the industry recently completed a scientific study of dairy’s carbon footprint, setting the record straight on the U.S. dairy industry’s actual impact regarding greenhouse gas emissions. The Innovation Center also formed an industry-wide task force to address food safety challenges and solutions in dairy processing and manufacturing plants. Further, the National Milk Producers Federation developed its Farmers Assuring Responsible Management (FARM) animal-care program, which has the support of producers representing more than half of the nation’s milk supply. Commitment to community The dairy industry’s commitment to community starts with a long-standing legacy of stewardship for the land and water. This commitment extends to the people you employ, and the other businesses you support in your community. The public needs to know this. This commitment to community can also be shown through dedicated children’s health and wellness efforts to provide nutritious foods (including dairy) and physical activity in our nation’s schools through the “Fuel Up to Play 60” program. The dairy industry is becoming a driving force in forming public-private partnerships to help solve childhood obesity, the nation’s leading public health issue. To support “Fuel Up to Play 60,” DMI created a new foundation with the goal of raising $10 million annually to reward

Tom Gallagher

schools that provide for better nutrition — including kid-friendly foods like milk, cheese and yogurt — and physical activity. This effort is a critical part of reinforcing the reputation of the dairy industry within local communities. Pathways to consumer trust The dairy industry has multiple paths to build trust and loyalty among consumers. One example is through the Innovation Center’s Consumer Confidence Committee, which helps the entire industry speak with a unified voice to food retailers, foodservice restaurants and others about topics like health and wellness, animal care, food safety and environmental stewardship. Another pathway is through dairy marketing partners that reach millions of consumers. Partnerships with companies such as McDonald’s and Domino’s Pizza allow us to share dairy-friendly messaging through packaging, in-store promotions and other activities. A third pathway is the vast human resources of the dairy industry itself. Thousands of people employed by dairy promotion, co-ops, processors and manufacturers call on businesses, institutions and schools every day. There is a great opportunity to activate them to help share dairy’s story with the public. With these strengths working together, we can create a tipping point to a new foundation of consumer trust, where positive voices can drown out the negative. That’s the legacy of the U.S. dairy industry. Now is the time to proactively tell this story to build a new foundation of consumer trust. Stay tuned for more details on this as 2011 progresses. 䡲 Tom Gallagher is chief executive officer of Dairy Management Inc., Rosemont, Ill. For more information, visit www.usdairy.com. Dairy Foods seeks essays from dairy processors. Contact chief editor Jim Carper at [email protected].

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