Posted: July 28, 2010 at 3:24 pm
By Cindy Zimmerman
Butter could make better biodiesel, according to some researchers.
In a study published in the Journal of Agricultural and Food Chemistry, scientists with USDA’s Ag Research Service found that butter could serve as another eco-friendly feedstock for biodiesel.
Michael Haas and colleagues cite rising global demand for biodiesel, and the desire to expand the feedstock base, as motivating factors for their research. The United States alone has committed to producing 36 billion gallons of biofuel by 2022, a major increase from the current annual production level of about 11 billion gallons. Most of that was ethanol. Biodiesel production, now approaching 1 billion gallons annually in the U.S., is also slated to increase. As researchers seek additional and affordable feedstocks for biodiesel production, these scientists turned to butter, one billion pounds of which are produced annually. Could surplus, spoiled, or nonfood-grade butter be used to make biodiesel at competitive prices?
In an effort to find out, the scientists recovered the fat from a quarter-ton of butter and converted it into the fatty acid esters that constitute biodiesel. They found that the resulting material met all but one of the official test standards for biodiesel. The study concluded that with further purification or by blending with biodiesel from other feedstocks butter biodiesel could add to the supply of biobased fuel for diesel engines.
Read more here.
Posted: July 27, 2010 at 1:59 pm
By News Editor
The butter sculpture has been unveiled today at the Ohio State Fair, and this year’s buttery masterpiece pays tribute the importance of good nutrition and physical activity in combating childhood obesity. Created by the American Dairy Association, the sculpture highlights the Fuel Up to Play 60 school wellness program, a partnership between the National Dairy Council and the National Football League.
Crafted from approximately 2,000 pounds of butter, donated in part by Dairy Farmers of America, the display was completed in 392 hours, in which approximately 200 of those hours were spent actually sculpting the butter.
This year’s butter display features the likenesses of two NFL players- offensive lineman Joe Thomas of the Cleveland Browns and safety Chinedum Ndukwe of the Cincinnati Bengals, who are active in promoting health and wellness throughout schools in Ohio through Fuel up to Play 60. The players share the cooler with a life-size butter cow and calf, modeled after an ideal Holstein dairy cow.
This year’s display hopes to remind fairgoers the importance of regular physical activity and choosing more nutrient-rich foods like whole grains, fruits, vegetables and low fat and fat free dairy foods, and encourages you to find ways to make positive and lasting changes in youth and schools.
Source: American Dairy Association
Posted: July 22, 2010 at 9:38 am
By News Editor
Feeling buttery? Then “butter-fy” yourself with a new Facebook application brought to you by the Midwest Dairy Association!
This app brings a popular state fair tradition – butter sculpting – to life. Across the Midwest, state fairs are a time-honored event combining competition, great food, live music and an overall good time. Even if you can’t attend this ceremonious closure to summer fun, create your own virtual experience through the Butter-Fy Yourself application.
Butter-fy Yourself allows you to turn your profile picture into a butter personality and even add your buttery self to a virtual sharable postcard. Select from one of six butter personalities, including Dairy Princess, Butter Hippie, Butter Cow, Butter Liberty, Butter Bouffant and Butter Up and begin to sculpt yourself.
Customize your sculpture on a postcard from one of nine Midwest states, including Arkansas, Illinois, Iowa, Kansas, Minnesota, Missouri, North Dakota, Oklahoma and South Dakota. Share your beautiful buttery self with the world by posting your butter personality to your wall, saving to your album and inviting your friends to do the same.
One of the most popular attractions at many state fairs are the famous butter sculptures. From Minnesota to Missouri, fair-goers line up to see the unique sculptures. Some fairs stick with a traditional dairy cow, while others introduce a new sculpture every year. In fact, even Elvis has made an appearance in butter.
Source: Midwest Dairy Association
Posted: June 24, 2010 at 6:33 pm
By News Editor
Readers who are tweeps of World Dairy Diary already know that we are big fans of butter. It’s one of life’s little pleasures. Here’s an informative article about why choosing butter is a better choice for your health.
Regardless of which way you analyze this question, one point stands out. Butter is nature’s product and margarine is a substitute, a manufactured one. I’ve always been wary of substitutes and mindful of the immortal bard, Shakespeare, who said it well, “A substitute shines brightly as a king, until a king be by!”
Butter does contain more saturated fat than margarine and does have cholesterol. But cholesterol isn’t the devil it’s made out to be. It’s present in every cell of the body and 90% of our blood cholesterol is produced by our own liver. We would die without it.
History can also guide us in this debate. Saturated fats have been used for thousands of years as the main form of cooking oil. For instance, lard, used in China, butter in Europe, ghee in India and coconut oil in the tropics. The people of Okinawa are known for their longevity and their main cooking oil is lard.
The French diet is loaded with saturated fats and yet they have a low rate of coronary heart disease. In Canada, the Inuit diet is mainly meat and lard and they too have a lower rate of heart disease. Today there’s new evidence that saturated fat isn’t the bad guy it’s been portrayed as lately.
Let’s also consider how margarine is made. fie process is called “hydrogenation,” which makes liquid oils solid at room temperature. To do this, hydrogen is added to the oil, but this also creates trans fatty acids, not found in nature, which have been linked to heart disease. Today trans fats have been largely removed from margarine but it’s still a manufactured product.
Another selling point for margarine is that it contains healthy, essential omega-3 fatty acids. But few consumers know that not all omega-3 essential fatty acids are the same. For instance, margarine is made from plant sources such as soybean and canola oils. Several experts claim that these oils are not as good as the omega-3 fatty acids in fish.
I stopped listening to my cardiologist years ago. I don’t believe that the farmers’ hens and cows are responsible for the increased rate of heart disease. I think it’s a combination of human folly, such as the epidemic of obesity, diabetes, hypertension and general lethargy that’s become so much a part of our society.
One hundred years ago coronary attacks were rare. Dr. Paul Dudley White, Harvard’s renowned cardiologist, remarked that it was so infrequently seen then that other doctors would be summoned to the emergency when a case arrived so they could learn from the experience. Now you do not have to wait long in any major hospital to witness a coronary event. This should tell us something.
Source: Dr. Gifford-Jones; The Peterborough Examiner
Posted: January 7, 2010 at 8:04 pm
By News Editor
What better way to kick-off the Pennsylvania Farm Show than a butter sculpture made of 1,000 pounds of butter! Unveiled today, the sculpture is sponsored by the Mid-Atlantic Dairy Association and the Pennsylvania Dairy Promotion Program, from butter donated by Land O’ Lakes in Carlisle, Pa.
The sculpture pays tribute to dairy farm families and depicts a dairy cow, as well as a dairy farmer pouring a glass of milk at the breakfast table with family members.
“Pennsylvania’s dairy industry is the largest sector of our state’s number one economic enterprise – agriculture,” said Agriculture Secretary Russell Redding. “With more than 98 percent of our dairy farms being family-owned, dairy producers are truly committed to providing high-quality milk for consumers while playing an integral role in supporting our local communities, the environment and economy.”
Pennsylvania is home to more than 7,100 dairy farmers and 537,000 dairy cows. Dairy-related businesses contribute $7 billion annually to the state’s economy, spending about 85 percent of their income locally, and providing more than 40,000 jobs.
“This year, we are proud to salute the dairy farmers of Pennsylvania,” said Vernon Horst, a Franklin County dairy farmer and chairman of the Mid-Atlantic Dairy Association. “This sculpture marks the 20th consecutive year that dairy farmers, through their dairy promotion programs, are able to share a spectacular sculpture at the Pennsylvania Farm Show.
“The butter sculpture is a creative way to bring the dairy industry to the forefront of the media, and is an opportunity for dairy farmers to connect with and educate the general public in a unique way about producing milk, cheese, yogurt and butter.”
Sculptor Jim Victor, of Conshohocken, Montgomery County, began crafting the life-size design in mid-December and finished just in time for the Farm Show. He also creates sculptures using chocolate and cheese.
Source: Pennsylvania Department of Agriculture
Posted: January 5, 2010 at 8:57 pm
By News Editor
Congratulations to Jasmin Baron of Livonia, New York, for being named Grand Champion in the 3rd Annual Plugrá European-Style Butter Magnifique Recipe Contest—Le Saucier. Plugrá is marketed by Keller’s Creamery, a division of Dairy Farmers of America, Inc.
For this year’s competition, Plugrá invited food enthusiasts to share the recipe for their favorite butter sauce and complementary culinary creation. Baron impressed the judges, a panel of chefs from the Plugrá Culinary Institute, with Soy-Ginger-Lime Wasabi Butter Sauce served with Crispy Panko Tilapia over Wilted Spinach.
“The Soy-Ginger-Lime Wasabi Butter Sauce immediately caught our attention as an Asian adaptation of a classic Beurre Blanc. What’s beautiful about this sauce is the use of on-trend flavor combinations and the way it works both on its own and to elevate the accompanying dish,” said Plugrá Chef Cari Price.
As the Grand Champion, Baron is the recipient of $2,500 and an all-expense-paid culinary tour of New York City. Ten runners-up each received a Williams-Sonoma® saucier collection and Raymond Sokolov’s cookbook “The Saucier’s Apprentice: A Modern Guide to Classic French Sauces for the Home.” All finalist recipes are published on www.plugra.com.
Le Saucier celebrates the resurgence of sauce-making as a refined culinary art. Sauces made with Plugrá European-Style Butter are an excellent way to add a burst of flavor or inject a spark of creativity into signature entrées, vegetables or desserts.
Professional chefs have long known that Plugrá European-Style Butter is the secret ingredient for smoother, creamier sauces with a richer flavor profile and full-bodied taste. Slow-churned to create less moisture, Plugrá is also the secret to higher cakes, flakier pastries, and lighter, fluffier soufflés.
Source: Plugrá and Dairy Farmers of America
Posted: July 30, 2009 at 7:23 pm
By News Editor
The 2009 Ohio State Fair Butter Sculpture showcases “the people behind the product,” Ohio’s dairy farmers. To see the buttery art for yourself, visit the Ohio State Fair, July 29-Aug. 9.
“While many things about modern agriculture have changed with the times, dairy farmers’ commitment to caring for their animals remains a top priority,” said Scott E. Higgins, CEO for the American Dairy Association Mideast. “This year’s display serves as a reminder that Ohio’s dairy farmers go above and beyond to make sure their herds are safe, well-fed and given the best care.”
Ohio’s 3,300 dairy farmers work around the clock to take excellent care of their cows by providing them with a nutritious diet, regular veterinary care and clean, healthy living conditions to ensure their cows produce high quality milk for you to enjoy. The American Dairy Association salutes Ohio’s dairy farm families for their hard work, dedication and commitment.
The 2009 butter display depicts a typical Ohio dairy farmer and his veterinarian giving a routine check-up to one of his cows. Nearby, a baby calf is bottle fed by the dairy farmer’s young daughter with the help of her grandfather. The cow is modeled after an ideal Holstein dairy cow.
The Dairy Products Building exhibit was sculpted by a group of three Cincinnati-based free-lance technical sculptors engaged primarily in the toy industry. Crafted from approximately 1,800 pounds of unsalted butter donated in part by Dairy Farmers of America, the display was completed in 350 hours, in which approximately 200 of those hours were spent actually sculpting the butter.
The sculptors began by building wooden and steel frames to support the weight of the butter.
From 55-pound blocks, the butter is sliced into manageable loaves and is layered to cover the frames. After many hours of molding and smoothing the butter in a 45-degree cooler, each figure begins to take shape. Intricate details, like eyes and hair, are then defined to give each figure its unique likeness.
Following the fair, the butter from the display will be turned into biodiesel, an eco-friendly alternative fuel that is cleaner and less expensive than fossil fuel diesel. Mount Vernon Nazarene University (MVNU) will convert the butter into fuel by using a chemical process that they currently use to recycle vegetable oil from their catering service into biodiesel, which is then used to power their maintenance equipment. MVNU’s biodiesel is currently powering a bus, a dump truck, all lawn/snow removal equipment, and diesel generators for their campus.
The butter sculpture display and the Dairy Products Building are sponsored by the American Dairy Association Mideast, Ohio’s dairy-farmer funded marketing and promotion program.
Posted: April 16, 2009 at 10:39 am
By News Editor
Land O’Lakes Inc. plans to close its butter manufacturing plant in Madison, Wis. and lay off 120 employees.
The cooperative based in St. Paul, Minn., said Madison Dairy would close within 60 days because it no longer is economically feasible to operate.
Spokeswoman Jeanne Forbis said other Land O’Lakes plants around the country would make up for the lost production. She said layoffs are expected to start in mid-May and the plant would close in mid-June, although parts might close earlier.
Casey Langan of the Wisconsin Farm Bureau said the shutdown is the type of thing the industry has tried to avoid, because it reduces infrastructure at the same time the state’s milk production has grown, with cheese plants running at capacity.
Posted: March 23, 2009 at 1:53 pm
By News Editor
The American Butter Institute (ABI) and the American Dairy Products Institute (ADPI) will meet next month from April 26-28, 2009 at the Hyatt Regency in Chicago, Ill. for their Joint Annual Meeting.
This year’s conference will address current critical issues affecting the dairy industry, such as the fluctuations in markets and what lies beyond the current dip in prices. Keynote speaker Peter Luongo, former President and CEO of the Berry Company and current executive director of the Center for Leadership & Executive Development at the University of Dayton, will offer timely insights on effective executive leadership in challenging economic times. During his 33 year career with the Berry Company, Luongo not only “talked the talk,” but also “walked the walk” as he helped the company’s revenues grow from $75 million to $450 million during his final six years as head of the company.
“The 2009 Annual Conference features a terrific program this year with an impressive line-up of industry speakers. The Conference offers a unique opportunity for both proprietary and coop dairy processors, as well as numerous customers, suppliers and traders, to come together in Chicago to conduct business, network and to advance the overall interests of the manufactured dairy products industry,” stated Dale Kleber,
Chief Executive Officer, ADPI.
Over the course of two days, the ABI/ADPI conference will examine a variety of topic areas that include the dairy industry and consumption trends of the world’s largest dairy market in China (including a further look into the recent melamine scandals), policy updates from Washington, new dairy commodity futures and options products, and international whey products. The Tuesday lunch will feature Jeff Thredgold, President of Thredgold Economic Associates, who will help decipher the tangled maze of today’s economy.
Posted: February 16, 2009 at 7:50 pm
By News Editor
I love this idea – half-sticks of delicious Land O’Lakes butter sold in a 1-lb. package. What a great concept for single people or empty-nesters! The eight half-sticks stay fresh so you can enjoy the butter at a slower pace; or busy families can use it for quick recipe making.
Butter Half Sticks are going national. Land O’Lakes, Inc. announced that its exclusive Half Stick packaging configuration will be available in its flagship 1-lb. package throughout the country in the first quarter of 2009. Changing demographics and time-starved U.S. consumers prompted the dairy foods manufacturer to introduce this new butter stick size.
Land O’Lakes 1-lb. Salted Butter in Half Sticks will begin appearing in grocers’ dairy cases in new markets this spring. The product will be available in 29 additional states stretching from the Midwest to the Pacific Coast, including: Alaska, Arizona, Arkansas, California, Colorado, Hawaii, Idaho, Illinois, Indiana, Iowa, Kansas, Louisiana, Michigan, Minnesota, Missouri, Montana, Nebraska, Nevada, New Mexico, North Dakota, Ohio, Oklahoma, Oregon, South Dakota, Texas, Utah, Washington, Wisconsin and Wyoming.
Consumers who need a smaller portion of butter don’t have to cut into a larger stick, allowing the butter to be consumed while it’s at its freshest. Since it’s pre-cut and wrapped, the one-quarter cup Half Stick is ideal for many smaller recipes and prepared dishes calling for that exact portion of butter. Plus, consumers won’t have to rewrap partially used sticks. The remaining butter stays sealed in its original wrapper, preventing it from losing freshness or picking up odors or flavors while in the refrigerator.
Land O’Lakes is the only butter manufacturer producing butter in Half Sticks. This latest offering is part of a company effort to introduce innovation and convenience to the butter category.
Posted: January 8, 2009 at 8:04 pm
By News Editor
Pennsylvania’s dairy farmers today unveiled the 19th annual butter sculpture to kick off the 93rd Pennsylvania Farm Show in Harrisburg. This year’s creamy creation, crafted from 900 pounds of butter donated by the Land O’Lakes plant in Carlisle, is a tribute to the Pennsylvania National Guard.
Since Benjamin Franklin formed the first Pennsylvania National Guard in 1747, the brave members have been ready to leave the comforts of home and farm to defend their nation’s interests and bring peace and hope throughout the world.
“Dairy farmers have a long and proud involvement in the Pennsylvania National Guard,” said Tom Croner, a Somerset County dairy farmer and chairman of the Pennsylvania Dairy Promotion Program. “When the Guard first formed, dairy farmers laid down their farming equipment and picked up weapons to fight for our freedom. Today, we salute the men and women who work diligently to protect us.”
At the conclusion of the Pennsylvania Farm Show, the butter sculpture will march across the state to Erie, where it will be made into nearly 140 gallons of biodiesel at Lake Erie Biofuels. The company plans to donate the that fuel and more to the Pennsylvania National Guard for use in its operations.
Those attending today’s butter sculpture unveiling enjoyed music from “High Altitude” a popular music component of the Pennsylvania Air National Guard Band of the Mid-Atlantic under the direction of Master Sergeant Howard Boots. Invited guests included Pennsylvania Secretary of Agriculture Dennis C Wolff, Pennsylvania Dairy Princess LeeAnn Kapanick, Nelson Habecker representing Land O’Lakes, Blair County dairy farmer and Pennsylvania National Guardsman Ethan England, and Major General Jessica Wright of the Pennsylvania National Guard.
Sculptor Jim Victor of Conshohocken, who has carved himself a niche using butter, chocolate and cheese as his mediums, created this year’s sculpture.Victor began crafting the design in mid-December and spent approximately two weeks creating the tribute to the Pennsylvania National Guard.
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The butter sculpture is sponsored annually by Mid-Atlantic Dairy Association and Pennsylvania Dairy Promotion Program on behalf of the Commonwealth’s dairy farmers. Funded by dairy farmers, the promotion organizations work to increase the demand for and sales of milk and dairy products in the Mid-Atlantic region.
Posted: September 2, 2008 at 4:18 pm
By News Editor
Cooperatives Working Together (CWT) has announced its updated export assistance bids.
Two of the bids were from Foremost Farms of Baraboo, Wis.: one for the export of 500 metric tons (1.1 million pounds) of butter to Egypt; and a second for the export of 350 metric tons (771,618 lbs.) of butter to Morocco.
The third bid was from Dairy Farmers of America of Kansas City, Mo., for the export of 18 metric tons (39,683 lbs.) of anhydrous milkfat to Mexico.
CWT will pay an export bonus to the bidders, only when delivery of the product is verified by the submission of the required documentation.
With these accepted bids, CWT’s total 2008 export obligations are: butter, 16,399 metric tons (36 million lbs.); cheese, 1,315 metric tons (2.9 million lbs.); whole milk powder, 170 metric tons (374,000 lbs.); and anhydrous milkfat, 4,656 metric tons (10.3 million lbs.). The milk equivalent total of these products is 1.11 billion pounds.
Posted: August 26, 2008 at 5:42 pm
By News Editor
Cooperatives Working Together (CWT) has announced their weekly export acceptance bids.
Both of the bids were from Dairy Farmers of America of Kansas City, MO, for the export of butter to Morocco in the following amounts: 125 metric tons (275,578 pounds), and 75 metric tons (165,347 lbs.).
CWT will pay an export bonus to the bidder, only when delivery of the product is verified by the submission of the required documentation.
With these accepted bids, CWT’s total 2008 export obligations are: butter, 15,587 metric tons (34.2 million lbs.); cheese, 1,315 metric tons (2.9 million lbs.); whole milk powder, 170 metric tons (374,000 lbs.); and anhydrous milkfat, 4,638 metric tons.
Posted: August 11, 2008 at 5:15 pm
By News Editor
Your weekly Cooperatives Working Together (CWT) export update.
CWT has accepted ten export assistance bids for the sale of butter, cheese and anhydrous milkfat.
Four of the bids were from Darigold of Seattle, WA, for butter exports in the following amounts to the following destinations: 500 metric tons (1,102,312 pounds) to Morocco; 125 metric tons (275,578 lbs.) to Japan; 50 metric tons (110,231 lbs.) to Lebanon; and 25 metric tons (55,116 lbs.) to the United Arab Emirates.
Three of the bids were from Dairy Farmers of America of Kansas City, MO, for the export of anhydrous milkfat to Russia in the following amounts: 72 metric tons (158,733 lbs.), and two separate bids of 50 metric tons each (110,231 lbs.).
Two bids were accepted from California Dairies Inc., one for the export of 3,000 metric tons (6,613,869 lbs.) of anhydrous milkfat to Mexico, and another for the export of 92 metric tons (202,825 lbs.) of butter to Mexico.
And finally, a bid was accepted from Foremost Farms of Baraboo, WI, for the export of 185 metric tons (407,855 lbs.) of Mozzarella cheese sticks to South Korea. CWT will pay an export bonus to the bidders, only when delivery of the product is verified by the submission of the required documentation.
With these accepted bids, CWT’s total 2008 export obligations are: butter, 15,272 metric tons (33.6 million lbs.); cheese, 1,111 metric tons (2.4 million lbs.); whole milk powder, 170 metric tons (374,000 lbs.); and anhydrous milkfat, 4,438 metric tons (9.8 million lbs.).
Posted: July 28, 2008 at 4:27 pm
By News Editor
The weekly update for Cooperatives Working Together (CWT):
CWT has accepted four export assistance bids last week for the sale of butter and anhydrous milkfat. With these accepted bids, CWT’s total 2008 export obligations are: butter, 13,792 metric tons (30.3 million lbs.); cheese, 741 metric tons (1.6 million lbs.); whole milk powder, 170 metric tons (374,000 lbs.); and anhydrous milkfat, 594 metric tons (1.3 million lbs.).
Two of the bids were from United Dairymen of Arizona of Tempe, AZ, for the following butter exports: 100 metric tons (220,000 pounds) to Egypt; and 93.5 metric tons (205,700 lbs.) to Morocco.
Another bid was accepted from California Dairies Inc., of Artesia, CA, for the export of 171 metric tons (376,200 lbs.) of butter to the Canary Islands. This is the first CWT-assisted export to that country.
Finally, one bid was accepted from Dairy Farmers of America of Kansas City, MO, for the export of 38 metric tons (83,600 pounds) of anhydrous milkfat to Mexico.
CWT will pay an export bonus to the bidders, only when delivery of the product is verified by the submission of the required documentation.
Posted: July 16, 2008 at 7:51 pm
By News Editor
Dairy Farmers of America, Inc. (DFA) has introduced an organic whipped butter manufactured by Keller’s Creamery, a division of DFA. Label under the name Breakstone’s®, the new product will be available at 21 grocery store chains in seven states east of the Mississippi – Alabama, Delaware, Maryland, New Jersey, New York, Pennsylvania and Virginia.
DFA introduced the new product in response to the rising interest in organic foods. According to market research, organic butter sales increased 26 percent last year alone and have increased by more than 200 percent since 2003.
Breakstone’s organic whipped butter also is kosher certified. Kosher food is prepared according to Jewish dietary laws. Certification agencies examine the ingredients used to make the food, supervise the process by which the food is prepared, and periodically inspect the processing facilities to make sure that kosher standards are maintained.
Posted: June 23, 2008 at 8:08 am
By Chuck
Here’s the latest announcement from Cooperatives Working Together:
Cooperatives Working Together announced today that it accepted five export assistance bids last week for the sale of butter.
Two of the bids were from Foremost Farms of Baraboo, WI: 1,370 metric tons (3,014,000 pounds) of butter to Iran, and 38 metric tons of butter (83,600 lbs.) to Japan.
The other three bids were from United Dairymen of Arizona of Tempe, AZ: two separate bids were accepted for butter exports to Morocco, one in the amount of 140 metric tons (308,000 lbs.), and another for 120 metric tons (264,000 lbs.). The last bid was for 70 metric tons (154,000 lbs.) of butter to Egypt.
CWT will pay an export bonus to the bidders, only when delivery of the product is verified by the submission of the required documentation.
With these accepted bids, CWT’s total 2008 export obligations are: whole milk powder, 170 metric tons (374,000 lbs.); butter, 2,029 metric tons (4,464,240 lbs.); cheese, 209 metric tons (459,800 pounds); and anhydrous milkfat, 210 metric tons (462,000).
Posted: May 1, 2008 at 4:54 pm
By News Editor
Today is a day for butter news! Keller’s Creamery, a division of Dairy Farmers of America (DFA), was named the 2007 Outstanding Supplier by Auntie Anne’s Pretzels. Keller’s Creamery manufactures butter and butter products and has supplied Auntie Anne’s for nearly a decade.
DFA’s Winnsboro, Texas, plant manufactures the product for Auntie Anne’s and works with the Keller’s Creamery sales and distribution teams in Harleysville, Pa., to meet the needs of the famous pretzel company.
“We are proud of the Keller’s team at Winnsboro and Harleysville, who deserve the credit for this recognition,” says Mark Korsmeyer, president of DFA’s Dairy Food Products division. “To be associated and recognized by such a reputable company, with such great-tasting products, is an honor.”
Keller’s Creamery was honored at an awards recognition dinner on April 16 in Lancaster, Pa. Auntie Anne’s President and CEO Sam Beiler made the presentation.
“Keller’s was innovative in the testing and implementation of a new packaging project. They also provide a high-quality product and go above and beyond our expectations,” says Beiler. “We rely on Keller’s great product and service to make the best pretzels we can that our customers love and keep coming back for.”
Posted: May 1, 2008 at 4:43 pm
By News Editor
Three new board members have been elected to the American Butter Institute (ABI) during its spring meeting. New to the board are: Cody Gruwell, United Dairymen of Arizona, in Tempe, Ariz.; Michael John, Maryland & Virginia Milk Producers Cooperative Association, Inc. in Reston, Va.; and Dean Van Tuinen from Darigold, Inc., in Seattle, Wash.
In addition, John Whetten, ABI’s President from 1999-2001 received the American Dairy Product Institute’s Award of Merit. The award was established in 1991 to recognize individuals who have made outstanding contributions to the dairy products industry in such field as processed
Posted: April 20, 2008 at 12:27 pm
By News Editor
The Wisconsin Dairy Products Association (WDPA) is looking for a few good judges for their annual World Dairy Expo Championship Dairy Product Contest. The contest, held in conjunction with the World Dairy Expo, is in its sixth year. Do you have what it takes to be a judge? Then be sure to get your resume to the WDPA by May 23, 2008!
This year’s contest will have 55 different categories, encompassing a wide range of dairy products that include, cheese, butter, milk, ice cream, yogurt, whey, cottage cheese, sour cream, whipping cream and more.
WDPA is issuing a “call for judges” for the championship dairy product contest. WDPA is seeking judges for these products:
Cheese and Butter – 10 judges needed
Yogurt – 2 judges
Ice Cream and Sherbet – 2 judges
Whey Products – 2 judges
Cottage Cheese, Sour Cream and Sour Cream Dips – 2 judges
Fluid Milk and Cultured Buttermilk – 2 judges
Interested parties should send their resumes to Wisconsin Dairy Products Assn, 8383 Greenway Blvd, Middleton, WI 53562.
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