Get Adobe Flash player

Dairy

Nancy’s Announces Non-GMO Project Verification

The family owned and operated Springfield Creamery announced today that its legacy brand of Nancy’s Organic Dairy products is now Non-GMO Project verified through the Non-GMO Project – making the Nancy’s brand one of the few Non-GMO Project verified organic yogurts with national distribution. Nancy’s Organic Lowfat Kefir and Nancy’s Organic Lowfat Cultured Cottage Cheese are the first Non-GMO Project verified kefir and cottage cheese currently on the market.

“Folks continue to be concerned about the possibility of GMOs in their foods and we share this concern, which is why we have taken the steps to verify that our cultured organic dairy products do not contain GMO ingredients. The Non-GMO Project verification gives us that extra level of transparency that our customers are looking for,” says Co-owner Sheryl Kesey Thompson, of the family-owned and operated Springfield Creamery. “Getting verified is a very thorough process, so we are pleased to be able to share this news with our customers.”
Verification by the Non-GMO Project is a rigorous program that includes traceability, segregation, and testing at critical control points. Securing Verified status confirms Nancy’s Organic Dairy products are produced in compliance with the Non-GMO Project Standard, meaning that ongoing testing of all GMO risk ingredients, facility inspections and annual audits take place to ensure that the company is meeting standards for GMO avoidance.
The Non-GMO Project now verifies that the following Nancy’s products are Non-GMO Project Verified:
  • Nancy’s Organic Whole Milk Yogurt
  • Nancy’s Organic Lowfat Yogurt
  • Nancy’s Organic Nonfat Yogurt
  • Nancy’s Organic Nonfat Plain Greek Yogurt
  • Nancy’s Organic Nonfat Probiotic Blackberry Greek Yogurt
  • Nancy’s Organic Nonfat Probiotic Blueberry Greek Yogurt
  • Nancy’s Organic Nonfat Probiotic Raspberry Greek Yogurt
  • Nancy’s Organic Nonfat Probiotic Strawberry Greek Yogurt
  • Nancy’s Organic Whole Milk Probiotic Plain Greek Yogurt
  • Nancy’s Organic Lowfat Cultured Cottage Cheese
  • Nancy’s Organic Lowfat Cultured Cottage Cheese Fruit on Top-Strawberry
  • Nancy’s Organic Lowfat Plain Kefir
  • Nancy’s Organic Lowfat Blackberry Kefir
  • Nancy’s Organic Lowfat Blueberry Kefir
  • Nancy’s Organic Lowfat Peach Kefir
  • Nancy’s Organic Lowfat Raspberry Kefir
  • Nancy’s Organic Lowfat Strawberry Kefir
  • Nancy’s Organic Nonfat Fruit on Top Yogurt- Blueberry
  • Nancy’s Organic Nonfat Fruit on Top Yogurt-Strawberry
  • Nancy’s Organic Nonfat Yogurt Maple
  • Nancy’s Organic Nonfat Yogurt Vanilla
Nancy’s has additional products in the process of being verified; visit here for a full list of the current Nancy’s Non-GMO Project Verified Products.
With a line of more than 100 cultured dairy and soy products, Springfield Creamery is one of the few family owned and operated creameries in the US, currently spanning three generations of the Kesey family. Still committed to small batch production and doing things the old-fashioned way, all Nancy’s dairy and soy products are free of cane sugars, additives or anything artificial. It’s this commitment to providing the healthiest products to the largest number of people that has earned Springfield Creamery recognition, including Oregon Tilth’s “Organic Producer of The Year” award, Oregon Organic Coalition’s 2010 “Processor of The Year” award, Edible Portland’s 2012 Local Hero Award for Best “Food Artisan,” and Prevention Magazine’s 2014 “Cleanest Package Food Awards.”

Young Children Have Excess Saturated Fat And Sodium In Their Diets, New Research Finds

Specific foods consumed by young children are leading to excessive intake of saturated fat and sodium in their daily diets. New research presented today at the Experimental Biology 2014 conference shows cheese, hotdogs, whole and two percent milk are among the top foods and beverages contributing to saturated fat and sodium intakes of toddlers and preschoolers.

Since milk is key in children’s diets and a top contributor of many important nutrients including protein, calcium, vitamins A, D, B12; thiamin and riboflavin, the recommendation is not for parents to limit milk but instead to offer lower fat options such as 1 percent and skim. Other sources of saturated fat should be limited in the diets of young children.

The new findings are from a recent analysis of the 2008 Nestle Feeding Infants and Toddlers Study (FITS), the largest, most comprehensive dietary intake survey of parents and caregivers of young children. These insights may have implications for helping address childhood obesity among two- to four-year olds in the United States.

“The first years of a child’s life are a critical period of development. Instilling good eating habits during this time can help put a child on the path to a healthy future,” said Kathleen Reidy, DrPH, RD, and Head of Nutrition Science, Nestle Infant Nutrition. “Our findings indicate snacks are a significant portion of young children’s diets, and families can play an important role by planning nutritious snacks, especially when on-the-go.”

Data from the recent FITS analysis shows that while young children are snacking more frequently at home, snacks consumed outside the home add about 50 additional calories to their daily diets.

Drs. Reidy and Denise Deming of Nestle presented two abstracts on the recent analysis of FITS 2008 during the “Nutrition Education: Childhood Obesity Prevention I” symposium at the Experimental Biology 2014 conference.

Dr. Reidy, the lead author of an analysis examining top food sources contributing to energy (calories), saturated fat and sodium intake in the diets of toddlers (12-23 months) and preschoolers (24-47 months) found:

A few foods contribute almost 50 percent of daily calories – these include milk, cheese, bread and rolls, ready-to-eat cereals, poultry (chicken and turkey), butter, margarine or other fats.
Preschoolers are consuming nearly one-third, or about 400, of their total daily calories from solid fats and added sugars.
Top foods representing 70 percent of saturated fat intake include milk, cheese, butter, hot dogs/bacon, beef, poultry and cakes/cookies.
Top foods contributing almost 40 percent of young children’s sodium intake include milk, hot dogs and bacon, chicken/turkey, cheese, bread and rolls, crackers and ready-to-eat cereals. This intake equates to a child (24-47 months) consuming an average of 1,863 milligrams of sodium per day.
The new findings complement previously released research from FITS which showed 45 percent of toddlers and 78 percent of preschoolers consume more sodium than recommended.

Dr. Denise Deming analyzed dietary intake surveys for parents of 2,386 toddlers and preschoolers to lead an analysis on how snacking patterns among U.S. toddlers and preschoolers differ according to location. Dr. Deming found:

Many children consume milk, crackers and fresh fruits at snack time, but a variety of sweet snacks become the more popular choice when snacks are consumed away from home.
Snacks consumed away from home contributed about 50 more calories to the daily diet.
The FITS 2008 study evaluated the diets of 3,378 children from birth to four years of age. Study participants which included parents or primary caregivers of infants and young children completed twenty-four hour dietary recall surveys by telephone. For the study, parents or caregivers were allowed to define what foods children consumed as snacks and where these were consumed.

Wisconsin Master Cheesemaker Program Announces 2014 Graduates

With its 2014 graduating class, the Wisconsin Master Cheesemaker® program celebrates 20 years of providing the nation’s only advanced training course of its kind for veteran cheesemakers. This year’s class includes four new Wisconsin Master Cheesemakers and three veteran Masters who repeated the program to earn certification in additional cheese varieties.

The four new Wisconsin Master Cheesemakers are:

  • Mike Brennenstuhl, Great Lakes Cheese Seymour, Inc., Seymour, Wis., certified for Blue and Gorgonzola
  • Pat Doell, Agropur, Inc., Luxemburg, certified for Mozzarella and Provolone
  • Brian Renard, Renard’s Rosewood Dairy/Renard’s Cheese, Algoma, Wis., certified for Cheddar and Colby
  • Chris Renard, Renard’s Rosewood Dairy/Renard’s Cheese, Algoma, Wis., certified for Cheddar and Mozzarella

Returning graduates in the 2014 class are:

  • Mark Gustafson, Sartori Company, Plymouth, Wis., now certified for Fontina and Romano, as well as Parmesan and Asiago
  • Paul Reigle, Maple Leaf Cheese, Monroe, now certified for Cheddar in addition to Yogurt Cheese and Monterey Jack
  • Bruce Workman, Edelweiss Creamery, Monticello, now certified for Cheddar and Gouda in addition to Baby Swiss, Brick, Butterkäse, Emmental, Gruyère, Havarti, Muenster, Raclette and Specialty Swiss (low-sodium, low-fat lacy Swiss).

The graduates will be honored and presented with Wisconsin Master Cheesemaker medallions at a ceremony during the International Cheese Technology Exposition in Milwaukee on April 24.

“We congratulate the 2014 graduates and are proud to celebrate the 20th anniversary of this unique program. Those who have earned the title of Wisconsin Master Cheesemaker have such a dedication to their craft and pride in what they’ve achieved,” says James Robson, CEO of the Wisconsin Milk Marketing Board (WMMB). “The impact of the program on them personally, as well as on their companies and the Wisconsin cheese industry has been immeasurable.”

Established in 1994 through a joint partnership of the Wisconsin Center for Dairy Research, UW-Extension and WMMB, the Wisconsin Master Cheesemaker program is the most formalized, advanced training program in the nation. Patterned after European programs, it is administered by the Center for Dairy Research and funded by Wisconsin dairy producers, through WMMB. Applicants to the program must be active, licensed Wisconsin cheesemakers with at least 10 years of experience. Cheesemakers can earn certification in up to two cheese varieties each time they enroll in the three-year program and must have been making those varieties as a licensed cheesemaker for a minimum of five years prior to entering the program. Once certified, they’re entitled to use the distinctive Master’s Mark® on their product labels and in other marketing materials.

 

Graeter’s Ice Cream Releases New Product Lines

Family-owned Graeter’s Ice Cream is releasing its first completely new product lines in 144 years this spring.  Graeter’s Gelato and “A Little Less Indulgent” lines are made with the same high quality ingredients and attention to detail as Graeter’s original flavors, but offer a new spin on the traditional recipe.

The new product lines will be launched at select grocery stores, but available to all online at graeters.com.

Graeter’s Gelato

Graeter’s signature French Pot process that makes its ice cream so dense and creamy was actually based on Italian gelato machines, making its Gelato the most authentic Italian gelato available in the United States. Using this old-world freezing process, Graeter’s artisans create the hand-crafted gelato using specially made truffles from a family owned candy confectioner in Pennsylvania. Flavors include Caramel Truffle, Hazelnut Truffle, Vanilla with Milk Chocolate Truffles and Dark Chocolate Truffle.

A Little Less Indulgent

A Little Less Indulgent stands apart from other reduced sugar ice cream varieties thanks to the sweetness provided by a natural sugar substitute made from Monk fruit extract. The new line has 50 percent less sugar, roughly 25 percent less fat and 25 percent fewer calories than Graeter’s regular ice cream, making it a just little less indulgent while retaining all the flavor of Graeter’s traditional ice cream. Flavors include Madagascar Bourbon Vanilla Bean, Chocolate Chip and Mint Chocolate Chip.

Hood Cottage Cheese Introduces New Garden-Inspired Flavors

Hood®, a leading dairy brand in New England, is welcoming spring in New England with the launch of two new flavor additions to the Hood Cottage Cheese family: Cucumber and Dill and Garden Vegetables. An excellent source of protein and a good source of calcium, Hood Cottage Cheese is a healthy and versatile food that can be enjoyed as a snack, a recipe ingredient, a topping or as a dip.
“We’re thrilled to add two delicious new cottage cheese flavors to the Hood family of products,” said Sarah Barow, Hood spokesperson. “Our new Cucumber Dill and Garden Vegetable flavors bring the fresh taste of spring to a healthy snack or meal.”
The new flavors, Cucumber and Dill and Garden Vegetables, are a good source of calcium, and contain 13 grams of protein per serving (26 percent of the recommended daily value).
“Cottage cheese is an excellent source of protein, which plays a key role in eating satisfaction and may help with weight control,” said Elizabeth M. Ward, M.S., R.D. and the Hood Answer Mom™. “What I really love about cottage cheese is how easy it is to incorporate into regular meal planning. Hood’s savory cottage cheese is delicious on its own, and is a great ingredient in many different dishes.”
Hood Cottage Cheese with Cucumber and Dill and Hood Cottage Cheese with Garden Vegetables are now available at major grocery stores across New England. To learn more about Hood Cottage Cheese, visit Hood.com or become a fan at Facebook.com/HPHood.

Castleton Crackers’ Governor’s Cheddar Named sofi Finalist

Castleton Crackers has been named a Finalist in the Outstanding Cracker category for its Governor’s Cheddar cracker in the Specialty Food Association’s 2014 sofi™ Award competition.

A sofi is the top honor in the $88 billion specialty food industry. “sofi” stands for Specialty Outstanding Food Innovation and represents the best of the best from members of the Specialty Food Association

The Governor’s Cheddar Crackers were one of 109 finalists selected by a national panel of specialty food professionals from 2,025 entries across 30 Award categories from Outstanding Appetizer to Outstanding Vinegar. Winners will be announced by noted chef Dominique Ansel at a red-carpet ceremony June 30, 2014, at the Summer Fancy Food Show in New York City.

We are thrilled that the Governor’s Cheddar Crackers made it to the finals among such worthy competition,” says Whitney Lamy, Founder of Castleton Crackers. “This is a delicious combination of Vermont Farmstead Cheese Company’s award-winning Governor’s Cheddar cheese and my artisan cracker recipe,” says Lamy, who started working with VFCC in January of 2013. Whitney’s complete Castleton Cracker line is sold at grocery and specialty stores throughout the country and online at castletoncrackers.com.

“A sofi is the highest honor for products from our members, who bring craft, care and joy to the specialty food they create. The honor means the product is simply the best in its category,” says Specialty Food Association President Ann Daw.

The sofi Awards are open to members of the Specialty Food Association, a not-for-profit trade association established in 1952 for food artisans, importers and entrepreneurs with more than 3,000 members in the U.S. and abroad. For more information on the association and its Fancy Food Shows, go to specialtyfood.com. Learn more about the 2014 sofi Awards at specialtyfood.com/sofi.

Arthur Schuman Becomes Exclusive Importer and Distributor of Dodoni Greek Cheeses in the U.S.

Arthur Schuman Inc., an importer and distributor of domestic hard cheeses, has partnered with the Greek Company Dodoni SA, establishing the company as the exclusive importer and distributor of Dodoni SA Products in the U.S. Dodoni is widely recognized around the world for its P.D.O. (Protected Destination of Origin) feta cheese and other Greek dairy products. The partnership between the two dairy companies provides the U.S. market with widespread access to these premium authentic Greek products.

“As a company that prides itself on importing the best cheeses and working with the strongest and most sustainable companies, Dodoni SA is a natural fit for us,” explained Neal Schuman, President and Owner of Arthur Schuman, a fourth generation family business. “We believe Dodoni, and particularly its P.D.O. feta cheese, will thrive in the US market.”

Dodoni cheese and dairy products are currently available for order from Arthur Schuman and requests from customers across retail, foodservice and industrial markets may be placed starting immediately. The products will be available at major club stores with national reach, with additional outlets to follow.

Arthur Shuman and its distribution network will be targeting all channels of distribution, in particular those customers who demand and appreciate the best quality cheeses.

TEA-RRIFIC! ICE CREAM Now in New England Whole Foods Markets

TEA•RRIFIC! ICE CREAM® ice cream is now available at most Whole Foods Market locations throughout New England. The following flavors will be available – Chunky London Mist, Ginger Matcha, Masala Chai and Chamomile.

Mario Leite, President and Founder of TEA•RRIFIC! ICE CREAM stated, “We are very excited to extend our relationship with a partner such as Whole Foods Market which maintains such high standards in its product selection, and to have the opportunity to share our distinctly delicious ice cream with their customers throughout New England.”

To find a location near you, visit the company website at http://tearrificicecream.com/where-to-find/.

American Cheese Society Calls for Entries in 2014 Competition

The American Cheese Society (ACS) today announces its Call for Entries for the 2014 Judging & Competition. This annual judging of American cheeses and cultured dairy products takes place July 27 and 28, 2014, at the Sacramento Convention Center in Sacramento, Calif., immediately prior to the 31st Annual ACS Conference, Celebrating the American Cheese Plate, which will be held from July 29 to August 1 in Sacramento.

The largest competition of its kind, the ACS Judging & Competition saw a record 1,794 entries in 2013, submitted by 257 cheesemakers. As the ACS Judging & Competition returns to California for the first time in more than ten years, participation in 2014 is expected to be stronger than ever. The ACS Judging & Competition Committee has enlisted 38 renowned judges from around the world to evaluate products across 106 different categories. The Judging & Competition recognizes cheeses of the highest quality for their aesthetic and technical merits. Awards for first, second and third places are given to the cheeses which receive the highest scores in their category, based on a minimum point threshold. After two intense days of judging, first-place winners in each category are evaluated together, and a “Best of Show” is chosen. Winners will be revealed at the annual ACS Awards Ceremony on Thursday, July 31 in Sacramento.

The 2014 Call for Entries is open through Friday, May 16. The entry fee for each product is $60 through May 9. From May 10 to May 16, the entry fee will increase to $85. ACS is accepting entries via its dedicated online entry site, www.cheesejudging.com. Producers can log into the site to enter new products, or to view previous year’s entries and make edits or additions for 2014.

Registration for the ACS Annual Conference opens May 5, 2014. Individuals who purchase a full conference registration or a Thursday Day Pass can attend the ACS Awards Ceremony on July 31. Individual tickets to the Awards Ceremony may also be purchased by ACS members beginning on May 5.

Members of the public are encouraged to participate in the 2014 ACS Conference & Competition by volunteering (all volunteers receive one complimentary ticket to the Festival of Cheese), purchasing tickets to the Festival of Cheese, and attending the annual Cheese Sale. The Cheese Sale, on August 2, offers the opportunity to purchase artisan cheeses at incredible prices, with all proceeds benefiting the nonprofit American Cheese Education Foundation. Those interested in volunteering must be 18 years of age or older, and are encouraged to sign up for a variety of shifts and events at http://www.cheesesociety.org/conference/volunteer/.

For more information about the 2014 ACS Conference & Competition, visit the ACS website.

Spring Green Wisconsin Colby wins Best in Class at 2014 World Championship Cheese Contest

Arena Cheese’s Spring Green Colby won Best of Class at the 2014 World Championship Cheese Contest.   Team Arena, led by Cheesemaker Bill Hanson, will be proud to accept the medal and blue ribbon at the awards banquet to recognize this team’s continual striving for excellence.   “We are honored to be recognized as the best among so many fine cheesemakers who make Colby.  We’ve been making authentic Colby cheese traditionally for over 15 years,” stated Bill Hanson, a Wisconsin cheesemaker for over 25 years.   The World Championship Cheese Contest is the largest technical evaluation of cheese and butter in the world. This year, 2,615 entries from 22 countries were entered into 90 categories.

The story of Colby Cheese is one of American ingenuity and abundance of quality ingredients.  In 1885, a cheesemaker by the name of Joseph P. Steinwand in the Wisconsin town of Colby was working on a cow’s milk Cheddar cheese in his creamery.   He experimented by washing his curds in cold water. This slight change in the cheese making process created a new cheese that was like Cheddar but creamier, softer and with a milder, more buttery flavor…the cheese we now enjoy as Colby.

Spring Green Colby cheese, crafted  in Arena, Wisc. by Arena Cheese, garnered another high honor by being re-certified for an additional year under the BRC Global Food Standards guidelines with an A rating, the highest possible, as part of the Global Food Safety initiative.  “As retailers and consumers are demanding more safety in the food we eat, Arena Cheese is proud to be working at the very highest standards and for being acknowledged for this effort,” says Cheesemaker Bill Hanson.

Arena has earned 13 national awards since 2002 and took home an award this year for Fresh Cheddar Curds in addition to the Best in Class award earned by the Spring Green Colby. In total, 257 cheese companies entered 1,794 different products for judging.

Arena Cheese is one of Wisconsin’s oldest cheese plants.  This creamery is located in the Wisconsin River Valley within the lush, green rolling hills of the Spring Green area, made famous by visionary architect, Frank Lloyd Wright as well as by Arena’s delicious cheeses.   Arena Cheese also makes deli horn mild Gouda, a natural hardwood Smoked Gouda and longhorn and deli horns of Colby/Jack.