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November 2, 2012News for professionals in the dairy foods industry

  Industry News 
  • Vermont yogurt-maker plans $12 million expansion
    Vermont's Commonwealth Dairy in Brattleboro on Thursday announced plans for a $12 million expansion that includes a new processing line, warehouse facility and other improvements. CEO Tom Moffitt said the new processing line will be used in packaging yogurt cups for children. The dairy, which opened in March 2011, has 110 employees and plans to add 34 more by the middle of next year. Brattleboro Reformer (Vt.) (11/2) LinkedInFacebookTwitterEmail this Story
  • Oregon dairy execs return from trade mission in Asia
    Asia is potentially a strong market for Oregon dairy products, concluded industry representatives after conducting a trade mission in the region alongside state officials. Food-safety concerns in China and Japan may be a driving force in helping establish a market there for U.S. products, they noted. "In general, they view U.S. products as being very safe, and that is a huge issue for them right now," said state Department of Agriculture Director Katy Coba. Capital Press Agriculture (Salem, Ore.) (10/30) LinkedInFacebookTwitterEmail this Story
  The Market 
  • Wal-Mart will widen self-checkout capability
    While some retailers, including Big Y Foods and Albertsons LLC, are eliminating self-checkout, Wal-Mart Stores is adding, planning to install 10,000 SelfServ lanes at more than 1,200 locations next year. "Our multiple checkout options give us a unique advantage to provide our customers with the quick, easy and convenient checkout experience they tell us they want," said Jeff McAllister, senior vice president of innovation. Supermarket News (11/1) LinkedInFacebookTwitterEmail this Story
  Health & Nutrition 
  • Drinking "thick" beverages may bolster satiety
    A study in the journal Flavour revealed drinks with thicker viscosity may help boost satiety and sustain it for longer periods compared with "thinner" drinks. Drinks with creamy consistency also appeared to increase the participants' expectations about satiety, but not as much as thicker beverages, researchers noted. MedPage Today (free registration) (10/30) LinkedInFacebookTwitterEmail this Story
  • Artisan pizza-makers breathe new life into Naples tradition
    Artisan pizza-makers in Naples are helping to revive the standing of the city's iconic culinary offering with a renewed focus on the quality of ingredients and strict guidelines for production. Pizza-makers such as Franco Pepe have contributed by building kitchens with artisan-made wood-burning ovens and honing their baking skills to create the perfect pizza dough. The Wall Street Journal (11/1) LinkedInFacebookTwitterEmail this Story
  • Report charts soy, milk protein growth
    Transparency Market Research has released a report predicting a 6% annual compound growth rate for soy and milk protein ingredients between 2013 and 2018. More consumers are seeking plant and milk proteins, said the report, which predicts the highest levels of growth in China, India and Brazil. (10/31) LinkedInFacebookTwitterEmail this Story
  Food Safety 
  • Report notes increased foodborne illness and recalls
    The U.S. Public Interest Research Group looked at FDA data and concluded that the food-safety net is "broken." "More needs to be done to identify the contaminants that are making us sick and to protect Americans from the risk of unsafe food," said public health advocate Nasima Hossain, noting that recall-linked illness this year is already twice the number of 2011. (France) (11/1) LinkedInFacebookTwitterEmail this Story
  IDFA News 
  • SmartWay Transport Webinar to highlight program improvements
    IDFA invites members to join representatives from the Environmental Protection Agency, IDFA and the Innovation Center for U.S. Dairy for a free SmartWay Transport Webinar, Nov. 14, from 2-3 p.m. Eastern time. They'll discuss ways to reduce company fuel bills and meet corporate sustainability commitments. Learn moreLinkedInFacebookTwitterEmail this Story
  • Join info session on traceability for dairy, deli and bakery
    The dairy, deli and bakery industries are working collaboratively to address product traceability challenges -- not only to improve food safety for consumers but also to streamline business processes throughout the supply chain -- by leveraging GS1 Standards. Register for a free one-hour webinar on Nov. 28 to learn about the traceability guidance being developed by the International Dairy-Deli-Bakery Association, IDFA and GS1 U.S. Learn more. LinkedInFacebookTwitterEmail this Story
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  World Markets 
  • Free-trade measures a boon to Swiss cheese market, study says
    Cutting trade barriers between Switzerland and the European Union has boosted the Swiss dairy market, according to a government-commissioned report. Switzerland opened up its cheese market in 2007 by eliminating price guarantees and reducing export subsidies. These moves led to increased cheese production in the country, lower prices and more product selection for Swiss consumers, said the report from economic think tank BAK Basel. (France) (10/31)

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