IDF Celebrates Dairy Excellence at World Dairy Summit 2018
Four distinguished dairy experts from International Dairy Federation member countries were recognized for their work in advancing scientific knowledge of the global dairy sector at the annual World Dairy Summit 2018 in Daejeon, Korea, on October 17.
“These winners are an inspiration to the dairy community for their dedication and hard work in driving dairy development,” said IDF President Dr. Judith Bryans, who handed out the awards at a gala dinner.
“Their insights, strategic thinking, passion and leadership in their areas of expertise have made significant contributions to the IDF in its mission to advance the dairy sector. They are valued for sharing their knowledge and enlightening perspectives on issues and solutions for dairy sustainability. Tonight, we salute them for being dairy champions and enabling IDF to maintain its lead in global dairy expertise.”
Jean François Boudier was bestowed the IDF Award 2018 for his outstanding contribution to progress in dairying worldwide. The former head of research at Prosperite Fermiere, Dijon, France, has been an IDF expert since 1971. He has been a member of the IDF Standing Committees on Dairy Science and Technology, and Food Labeling. Eric Grande, President of IDF France received the award on Boudier’s behalf. “I’m proud to accept the award for Jean François, who dedicated most of his professional life of more than 25 years to the dairy sector,” Grande said. “He was always involved in innovation and always took a solid position in defense of the dairy sector and its global development.”
The IDF Prize of Excellence 2018 went to Dr. Jaap Evers for his outstanding contribution to the IDF work program. “I feel very privileged that I have been able to contribute to the sector’s success by leading work that has helped to increase global harmonization of standards, and thereby shape the global regulatory framework for the benefit of the dairy sector and consumers,” Evers said in a videotaped message from New Zealand.
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“Dairy is an innovative and dynamic sector. The cooperation between the various dairy sector stakeholders within the pre-competitive space is in many ways an example to, and the envy of, other food sectors. IDF can be really proud that it has made, and continues to make, a very important contribution to the success of the global dairy sector,” he added.
Two notable dairy experts were honored with the IDF Prize of Recognition for their dedication to the IDF and were presented with a trophy each by IDF Director General Caroline Emond. Olav Østerås, Chair of the Standing Committee on Animal Health and Welfare (SCAHW), was acknowledged for his outstanding leadership. “I’ve learned so much about the global dairy sector through my work at IDF where I am exposed to the operating environment in different countries and can learn from each other about best practices which we can adopt at home,” he said. “I’m serving my second term as Chair of SCAHW, and this award will give me further encouragement. Animal health and welfare is an important area of my work which combines veterinary science and dairy science. Working across these two disciplines helps to build trust in the consumer.”
Jean-Marc Delort was recognized for his outstanding contribution as Chair of the Science and Program Coordination Committee. He said IDF offers an excellent platform for dairy professionals and experts worldwide to connect which helps to enrich their knowledge and widen their perspectives: “I am pleased to have had the opportunity to serve the IDF. As a well-recognized and respected organization, the expertise of the IDF in scientific knowledge-sharing has had a strong impact on the global dairy sector.”
The European Milk Forum (EMF) won the IMP Yves Boutonnat Trophy with its “Milk Moments” campaign. The EMF Milk Moments campaign includes five countries (Belgium, Denmark, France, Ireland and Northern Ireland) with the objective of creating joint trans-European communication strategies for the dairy sector within the internal European market.
New Spreadable Cured Meats from La Quercia
La Quercia has launched new spreadable cured meats: Ground Pancetta and Pesto Bianco. Available in tubes for easy use, similar to La Quercia’s Nduja spread, these meats are ready for creative cooking in the kitchen. They embody what La Quercia is known for: delicious cured meats from humanely raised and responsibly sourced pork.
The spreadable Pancetta features Pancetta Americana, La Quercia’s antibiotic-free, pork belly, dry-cured with sea salt and spices. The company’s pancetta is beloved by chefs around the country for its flavor and versatility. The finely ground pancetta kicks any dish up a notch or three – cooks and novices alike can use it in place of butter on the stovetop or in place of bacon in a sandwich; in grilled cheese, crostino and pizza; and in ragu, meatballs and meatloaf. La Quercia’s pancetta can be used with or without cooking.
Pesto Bianco is a savory Lardo spread that begins with delicious cured fat from La Quercia’s prosciutto – a rich and creamy fat from vegetarian fed, antibiotic-free and family-farm raised hogs. The 9-12 month aged Lardo is blended with sea salt, black pepper, rosemary, and red chili flake. It can be used in place of shortening in biscuits or tart crust; melted over a juicy steak or rubbed on chicken before roasting; stirred into warm pasta; or simply spread over warm bread.
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“Cooking should be fun and food should be delicious — these spreads deliver on both counts,” says La Quercia co-Founder Kathy Eckhouse. “Add a dollop to sauteed vegetables or soup, use any one of them instead of mayonnaise or mustard on a meat or cheese sandwich. Try a crusty baguette, split and “buttered” with any of the spreads, to fuel your next hike!”
This trio of spreadable cured meats can be found online at MondoFood.com and at supermarkets and specialty retailers around the country including Eataly and Hy-Vee.
Blackberry Patch Adds to Its Line of Fruit-First Foods
By Lorrie Baumann
Blackberry Patch came to New York this year with 10 new products targeted to meet fast-growing trends in favor of simple, organic ingredients, concern for quality and for products that consumers will be proud to serve guests in their homes. The new products include organic fruit syrups and new fruit preserves especially for pairing with cheeses.
Blackberry Patch’s home town in southwestern Georgia is among the areas badly damaged by Hurricane Michael. We’re still waiting to hear from Sweet Grass Dairy which is just down the road from Blackberry Patch. Samaritan’s Purse is among the organizations mobilizing to provide relief services in the area, with worksites along the Florida panhandle and in Albany, Georgia. For more information about the organization or to donate, visit www.samaritanspurse.org.
Blackberry Patch is perhaps best known for high-quality fruit syrups with just a few ingredients. The company is owned by Harry T. Jones, whose team calls him the Mortar of Blackberry Patch, and his business partner and company President, Randy Harvey, who’s known as the Brick. “Most of our products that are in the growth phase are fruit-first and include just three ingredients,” he said. “Three ingredients started in 2006, and it really took off in 2016 and 2017. Last June, the company became Non-GMO Project verified for 10 items.”
This year, Blackberry Patch brought Organic Blueberry, Organic Strawberry and Organic Raspberry syrups to the Summer Fancy Food Show. “They’re mostly berries with a little cane sugar and lemon juice. It’s something that we’re really excited about,” Jones said. These introductions appeal on two counts – their short ingredient deck and their organic certification. “The fruit-first trend is snowballing. We were 12 years early. About a year ago, it passed the tipping point. People used to talk about discriminating tastes. Now they are living it,” he said. “This year, organic. … It is becoming more than just a narrow niche.”
A couple of years ago, Blackberry Patch ventured into fruit toppings for yogurt, then relabeled them for use with ice cream after grocers said their customers were more interested in toppings for ice cream than for yogurt. The first four ice cream toppings came out in 2016 with Strawberry, Blackberry, Blueberry and Raspberry. Peach was added in 2017.
Forums about impotence or ED are booming on the http://www.midwayfire.com/documents/2000_thru_2010.xlsx cialis 40 mg Internet. The most common erectile dysfunction remedies are related to ill lifestyle habits. levitra online As viagra cialis samples more & more people turn to the internet for the Healthiest Organic Supplements. Regular massage using this herbal oil not cures ED but also helps to enjoy more levitra prices intimate moments with your woman. Jones and Harvey continued their exploration of fruit preserves paired with dairy products with the development of fruit preserves designed to pair with cheeses. Strawberry Fig, Raspberry Pepper and Peach Pepper Fruit Preserves for Cheese debuted in 2016. The company partnered with Sweet Grass Dairy, located just down the road in the small southwest Georgia city of Thomasville, to follow those with Blueberry Lemon Thyme and Peach Bourbon Cardamom Fruit Preserves for Cheese. This year, Blackberry Patch and Sweet Grass Dairy have partnered up again to develop a suite of products that feature the flavor of Satsuma, a zipper-skinned citrus fruit that’s native to Japan but that has also been grown in southern Georgia for almost 100 years, Jones said. “It’s making a huge comeback,” he said. “Our neighbors are growing them, and we’re able to take that juice, or fruit, and make it into a range of products.”
At this year’s Summer Fancy Food Show, Blackberry Patch brought two syrups, a jelly and two cheese pairings made from Satsuma. Those are Satsuma Pepper and Satsuma Cane Vanilla, each with flavors that pair particularly well with Sweet Grass Dairy’s farmstead cheeses, according to Jones. Sweet Grass Dairy makes six traditional European-style cheeses from pasture-raised cow milk. Sweet Grass Dairy’s Thomasville Tomme won a gold sofi Award and a Good Food Award in 2018; Asher Blue won a bronze medal in the 2015 and 2009 World Cheese Awards; Green Hill, a double-cream cow milk cheese with a bloomy rind in the style of a Camembert and the dairy’s best seller, is an eight-time winner at the American Cheese Society’s annual Judging and Competition; and the dairy’s Pimento Cheese won a first place award from the American Cheese Society in 2015.
All of Blackberry Patch’s products are handmade in small batches. “We use premium quality ingredients that are recognizable, that you might have in your own kitchen. Never any artificial color, flavor, or preservatives. It’s really the craft approach – our grandmother would have made it, but it’s available from a GFSI, SQF- Level III facility. Level II covers food safety, level III covers food safety and quality. It’s a rigorous program to be involved with,” Jones said.
Jones and Harvey were two farmers who bought the Blackberry Patch business in 1999 as a way into the specialty food business. “It was our ticket to the dance to get into the specialty food industry,” Jones said. The existing business had a premium quality product line, and Jones and Harvey streamlined the product range from about 400 products to around 40. “We quickly realized that what the company did better than anything else in the world was fruit syrups,” Jones said. “Around 2006, we decided that the company needed a higher end product and started making three-ingredient fruit syrup. … Our business is now focused on making great fruit syrups and not being in the retail business and not distracted by growing all or most of our ingredients. We have farmers we work with…. We do search the world for the finest fruits, but many of our products are made with items from our area.”
In addition to making their fruit syrups and toppings, Jones and Harvey have made their business into a vehicle for Christian stewardship. “We recognize that this business is a blessing, and as a consequence, we share profits with causes that we feel are worthwhile,” Harvey said. Currently, a portion of the profits from Blackberry Patch is donated to support Marion Medical Missions, providing clean water in developing nations; and The Gideons, bringing the Word of God to millions each year. Habitat for Humanity, which builds homes for those who need them, and ECHO, which fights global hunger by helping subsistence farmers develop better, more sustainable agricultural methods, also benefit. “Our commitment to stewardship is at the core of our business,” Jones said. “We’re very proud to be able to give something back to the global community.”
