Food Business News - December 20, 2011 - (Page 33)

DAIRYBUSINESSNEWS Dairy Ingredients Symposium to be held in March SAN LUIS OBISPO, CALIF. — The 14th annual Dairy Ingredients Symposium will be held March 1–2 at the InterContinental Mark Hopkins hotel in San Francisco. The Dairy Ingredients Symposium is organized by the California Polytechnic State University Dairy Products Technology Center, the U.S. Dairy Export Council and the California Dairy Research Foundation. This year’s event will feature a variety of topics, including a review of the outlook for dairy ingredients in the global marketplace, new approaches to dairy ingredient processing, and methodologies for understanding and improving the physical and functional properties of dairy ingredients. The meeting also will feature an industry roundtable discussion about dairy ingredient end user needs, applications and opportunities. To learn more about the Dairy Ingredient Symposium, contact Laurie Jacobson at (805) 305-5056 or at DBN December 20, 2011 Higher prices lead to sluggish fresh milk sales Cultures increase cottage cheese yield A tight milk supply, burgeoning export market and more selective consumers challenge processors Continued from Page 1 processors have been paying approximately $20 per cwt for raw milk — at the high end of historical price ranges. The higher costs have translated into higher retail prices for milk and dairy prodcuts. In November, during a conference call with financial analysts to discuss the company’s fiscal 2011 third-quarter results, Dean Foods said higher retail prices are putting the brakes on fresh dairy sales, particularly for its branded products. Dean pointed to the soft market to explain its reasoning for taking a $1.5 billion goodwill charge in the quarter and the lowering of its future earnings expectations. When the price of milk declined in 2009 farmers culled their herds and production dropped. That is one reason why prices have risen, said Jerry Dryer, president of J/D/G Consulting, Delray Beach, Fla. Another contributor to high prices is the export market. “Strong world demand is driving a major increase in exports,” Mr. Dryer said. “Exports didn’t used to have an impact on milk price. As recently as five or six years ago we were only exporting 3% to 4% of our milk supply, (but) now we are up around 12% or 13% or more.” U.S. Department of Agriculture forecasts project an upward trend in U.S. milk production during 2012, and with that, analysts expect the Class I milk price, the Continued on Page 36 HOERSHOLM, DENMARK — Fresco 3000 is a culture program introduced by Chr. Hansen that is designed to increase cottage cheese yield while maintaining product quality, according to the company. “The new Fresco 3000 series is designed to provide a cheese yield increase of 2% to 5% for cottage cheese manufacturers,” said Theis Bacher, marketing manager for cheese cultures. “For any dairy with a sizeable cottage cheese production this yield gain represents a considerable economic upside. “The opportunity to reduce production costs together with improved cheese quality and more robustness against phage attacks gives us reason to believe that we can increase the market potential for cultures in the cottage cheese market.” DBN December 20, 2011 33 FOODBUSINESSNEWS ® April 33 FOODBUSINESS NEWS 26, 2011 ®

Table of Contents for the Digital Edition of Food Business News - December 20, 2011

Food Business News - December 20, 2011
Government to decide on B.P.A. ban by March 31
Dairy Business News - Higher prices lead to sluggish fresh milk sales
Commodity, ingredient prices trending lower at year end
Editorial - Food revolution in wake of food truck growth
Food companies alleging egg price fixing from 1999 to 2008
Nestle details progress made on nutrition front
NPD Group: Restaurant traffic flat in 2011
Yum! raises guidance on global strength
Coca-Cola forms partnerships to develop 100% plant-based bottles
Lempert sees economizing as key trend in 2012
Blount buys Cape Cod Chowder Co.
Falconhead Capital acquires Rita’s Water Ice Franchise
Better margins seen in 2012
Sara Lee to buy Dutch cafe store operator
Sara Lee to base North American Meats in Chicago
Clearer picture of local food
Smithfield Foods income falls 16% in second quarter
Earnings filing delay for Diamond Foods
Health and Wellness - Researchers shed light on probiotics benefits
Ingredient Innovations - Oils factor into french fry innovation
Dairy Business News - Dairy Ingredients Symposium to be held in March
Dairy Business News - Cultures increase cottage cheese yield
Dairy Business News - WhiteWave moves ahead on sustainability initiatives
Dairy Business News - Steve Millard to lead Emmi Roth USA
Dairy Business News - October nonfat dry milk output down 12% from year ago
New Product Trends - Local foods, children's nutrition top N.R.A. trends
New Product Trends - Niman Ranch introduces all-natural beef entrees
New Product Trends - Pamela’s Products launches Whenever Bars
New Product Trends - Mission Foods adds Artisan Style Tortillas
New Product Trends - Sunsweet launches Plum Amazins
Food Ingredients Europe
Ingredient Market Trends
Ingredient Markets
Supplier Innovations and News - Cocoa production method wins Fi Europe honor
Supplier Innovations and News - System reduces acrylamide level in coffee
Supplier Innovations and News - Kalsec introduces specialty flavors
Supplier Innovations and News - Vitiva launches Sweet’nVit stevia brand
Supplier Innovations and News - Spicetec hires technical services specialist
Supplier Innovations and News - Ingredient adds shelf life, works in flavor system
Ad Index
Food Business in the News

Food Business News - December 20, 2011