INSIDE: USDEC News September 2008usdec.files.cms-plus.com/Publications/USDECNews_Sep08_US... ·...

USDECNewsSeptember 2008INSIDE:

U.S. Dairy Industry News

U.S. Dairy Industry Aims to

Reduce Carbon Footprint ..........1

Milk Powder, Cheese, Butter

Lead U.S. Export Gains..............2

In the News ................................3

Cheese & Manufactured Products

Cheese Inspires New Menu

Options at U.S. Restaurants ......4

Ingredients

DMI Showcases New

Applications for Dairy

Ingredients at IFT 2008 ..............6

Nutrition

Dairy Proteins for

Optimal Health ..............................8

Meet Our Members

Gerber California, Inc...............10

Hoogwegt U.S., Inc.....................11

MCT Dairies, Inc.......................12

U.S. Dairy Export Council

2101 Wilson Blvd. Suite 400

Arlington, VA 22201 USA

Telephone 703-528-3049

Fax 703-528-3705

E-mail: [email protected]

Website: www.usdec.org

U.S. Dairy Industry Aims to

Reduce Carbon Footprint

The U.S. dairy industry is thinking

green, proactively addressing a major

concern of buyers, consumers and

policy-makers worldwide.

More than 250 dairy farmers, proces-

sors, academics, government and

association officials came together in

Rogers, Arkansas, this summer for a

Sustainability Summit. It marked the

U.S. dairy business’ first major step in

a comprehensive industry-wide initia-

tive to identify and address

sustainability issues. During the meet-

ing, attendees developed an action

plan of concrete steps designed to reduce the industry’s carbon footprint, focus-

ing on operational efficiencies and innovations to reduce greenhouse gas

emissions while ensuring financial viability and industry growth.

“Sustainability is a challenge that requires industry-wide solutions,” says Tom

Gallagher, chief executive officer of Dairy Management Inc.™ (DMI). “Decision-

makers from across the dairy value chain are working together to commit to

concrete, innovative solutions. This will ensure an economically, environmentally

and socially sustainable industry.”

Summit attendees recommended a number of actions, including:

• Reducing energy use in the milk supply chain by developing new milk han-

dling and processing technologies and procedures

In the U.S. a new square, self-stacking milkbottle design offers cost savings and

increased transport efficiencies.

(continued on page 2)

mailto:[email protected]

http://www.usdec.org

2 USDECNews | September 2008

U.S. Dairy Industry News

• Emphasizing carbon credit trading

• Supplying green power to

communities by expanding the

use of methane digesters

• Stimulating the development

of low-cost, low-carbon,

consumer-acceptable packaging

• Reducing cooling costs and emissions

associated with refrigeration

The innovative ideas and initiatives

advanced by the Summit participants

will be further refined for possible testing

and evaluation. The goal, according to

Gallagher, will be to field-test several

prototype projects to determine their

real-world viability as ways to reduce

greenhouse gas emissions.

“Now is the time to harness our com-

bined talents to address these issues,”

says Gallagher. “Through the

Sustainability Summit, we were able to

identify common interests and establish

a realistic action plan that has the poten-

tial to transform the industry.”

(continued from cover)

United States (U.S.) dairy exports topped

$2.1 billion in the first half of 2008, up

74% from a year ago, according to U.S.

Department of Agriculture data. Gains

were led by large increases in exports of

milk powder, cheese and butter.

Shipments of nonfat dry milk/skimmed

milk powder (NDM/SMP) topped

234,254 metric tons (MT) in the first half,

a gain of 83% from last year. This made

the U.S. the world’s number one supplier

of NDM/SMP. Major markets were

Mexico, the Philippines and Indonesia,

which accounted for more than half of

the U.S. export sales.

U.S. exporters posted record volumes of

cheese shipments in the first half of this

year. Sales reached 70,977 MT, up 48%

from 2007. Mexico, Korea, Japan and

Canada remain the largest markets for

U.S. cheese, accounting for half the

volume.

Butterfat exports were nearly 50,388 MT

in the first six months of 2008, up seven-

fold from last year (when exports were

just 7,100 MT). Major customers were

Russia, Egypt, Saudi Arabia and

Morocco, which combined took more

than half of the U.S. butterfat exports.

U.S. exports of dry whey declined

sharply in the first half compared with a

year ago. At 88,444 MT, exports were off

34% from the pace of 2007. Volumes

were down in most major markets,

including China, Canada, Mexico and

Japan. However, demand for U.S. whey

protein concentrate (WPC) remained

solid, with volumes increasing 22% over

the 2007 figure to 67,279 MT. More than

half of the shipments went to Mexico

and China.

Among other products, in the first half of

the year, lactose exports were 97,012

MT, down 1%; fluid milk and cream

exports were 24.5 million liters, double

year-ago levels; ice cream exports were

13,522 MT, down 8%; whole milk pow-

der shipments were 19,995 MT, up

247%; and exports of food preparations

were 38,354 MT, up 11%.

Milk Powder, Cheese, Butter Lead U.S. Export Gains

USDEC News is published by the U.S. Dairy Export Council (USDEC) and is designed to provide up to date information about the U.S. dairy industry for the

benefits of our international partners.

USDEC was formed by Dairy Management Inc. in 1995 to enhance the U.S. dairy industry’s ability to serve international markets. USDEC is an independ-

ent non-profit membership organization representing dairy processors, exporters, milk producers and industry suppliers.

USDEC supports international buyers of dairy products by providing information about U.S. suppliers, their products and capabilities. We bring buyers and

sellers together through conferences, trade missions and trade shows. USDEC furnishes application and usage ideas for U.S. dairy ingredients through

seminars, one-on-one consultations and technical publications. We assist with foodservice promotions, menu development and education. We also work

with local authorities to resolve market access issues that ensure reliable delivery for customers and importers. When you work with USDEC and its mem-

bers, you are partnering with companies that manufacture and export more than 85% of all U.S. dairy products.

Copyright © 2008 U.S. Dairy Export Council.


U.S. Dairy Industry NewsU.S. Dairy Industry News

In the News…New USDEC Members• USDEC welcomes six new companies

to the membership: Agri-Dairy

Products, Inc., a Purchase, New York-

based processor and trader;

California Dairies, Inc., a dairy

cooperative based in Artesia,

California; Erie Foods International,

Inc., a manufacturer and marketer of

dairy ingredients from Erie, Illinois;

Globex International, Inc., a New

York-based trading and exporting firm;

Septoon Inc., a dairy products trader

from Alhambra, California; and

Wisconsin Farm Bureau Federation,

a general farm organization based in

Madison, Wisconsin.

New Plants and Upgrades• Byrne Dairy will build a new corpo-

rate headquarters to accommodate

double-digit growth over the last five

years. The company will expand fluid

milk processing facilities at the current

plant in Syracuse, New York, and shift

corporate offices to a new nearby

location, to be built by 2010.

• Epsilon Industries purchased a for-

mer Sorrento Cheese factory in

Goshen, New York, and plans to

reopen it with an affiliated company,

Fantis Foods. The 5,760-square-

meter plant will start producing feta

cheese in early 2009, and expand into

additional varieties later. The plant has

been closed since 2004.

• Green Meadows Foods’ new cheese

and whey plant in Hull, Iowa, is expect-

ed to be running by November. The

facility will process 330 million liters of

milk and produce 34,000 metric tons

(MT) of cheese annually, as well as

whey protein concentrate (WPC) and

permeate powders in various protein

levels. The cheese will be marketed

through Masters Gallery Foods.

• Hilmar Cheese Co., Hilmar,

California, will expand its Dalhart,

Texas, cheese and whey plant. The

project, due for completion in 2010,

will double capacity to 4.2 million

liters of milk per day.

• Leprino Foods selected Greeley,

Colorado, as the site for its tenth

United States (U.S.) plant. The large

(80,000 square-meters) new mozzarel-

la facility, due to open in 2011, will be

able to handle 3 million liters of milk

per day. Leprino is investing $270 mil-

lion in the project.

• Michigan Milk Producers Association

will expand its Ovid, Michigan, con-

densed milk/butter/powder plant,

boosting capacity from 1.3 million liters

of milk per day to 2.2 million liters. The

$35-million project should be complete

by the end of 2009.

• Nestlé will expand its Anderson,

Indiana, beverage plant just two years

after opening. The company will invest

$200 million over the next two years,

adding 11,000 square-meters and

creating 135 new jobs. The plant

makes Nesquik flavored milk and

Coffee-Mate creamer.

• Protient Inc., St. Paul, Minnesota, will

start production of whey protein isolate

(WPI) at its Juda, Wisconsin, plant

September 1. The facility also makes

WPC 34, WPC 80 and lactose.

• Sorrento Lactalis is adding a 4,645-

square-meter whey processing plant

to its Nampa, Idaho, cheese operation.

The $50-million project is expected to

be complete in the spring of 2010,

adding 40-50 jobs. The expansion will

enable Sorrento Lactalis to increase

cheese production by 50%, to

100,000 MT per year.

• Star Valley Cheese Co. may reopen

its plant in Thayne, Wyoming, which

has been idle for three years. An Idaho

dairyman is trying to purchase the facil-

ity out of bankruptcy holdings. He plans

to start up with mozzarella cheese. The

small plant has the capacity to produce

680 MT of cheese per month.

• Wisconsin Specialty Protein broke

ground on a 1,950-square-meter whey

plant in Reedsburg, Wisconsin, the first

plant in the U.S. to process organic

whey. The $14-million facility, sched-

uled to open in March 2009, will

handle the whey for Wisconsin’s grow-

ing contingent of organic cheese mak-

ers. The company will produce WPC

for organic nutritional supplements,

and also plans to launch its own brand

of organic whey supplements for

women, an under-served demographic

in the whey protein boom.

Moves and Consolidations• Prairie Farms Dairy will cease pro-

duction at its Quincy, Illinois, fluid milk

processing plant. The facility will

remain open as a distribution facility.

• Schreiber Foods will close its

Wisconsin Rapids, Wisconsin,

processed cheese plant at the end of

September and move the business to

its new Carthage, Missouri, facility.

Acquisitions and Mergers• Glanbia plc acquired Optimum

Nutrition Inc., an Aurora, Illinois-

based manufacturer of whey-based

nutritional supplements for the sports

sector. In 2007, Optimum generated

$185 million in sales. The company

has plants in Illinois, South Carolina

and Florida.

• International Ingredient Corp.,

Fenton, Missouri, acquired Land

O’Lakes’ pet food-grade cheese

drying plant in Lake City, Minnesota.

The plant manufactures spray dried

cheese powders for use in the pet

food and animal feeding industries.

New Products• Sargento Foods has introduced

Salad Finishers and Potato Finishers,

chef-inspired blends of Sargento nat-

ural cheese and other toppings, sold

in the produce section of grocery

stores. Salad Finishers varieties

include Chicken Caesar (with parme-

san) and Cranberry Pecan (with

mozzarella and asiago), while Potato

Finishers varieties include Cheddar

Broccoli and Au Gratin.



Cheese Inspires New Menu Options

at U.S. Restaurants

Cheese is big business. According to

Mintel Reports, the market for United

States (U.S.) ready-to-eat cheese in 2006

was $13 billion, underscoring just how

important cheese is to consumers’ daily

eating routines. Mintel found that 95% of

adults eat cheese, while 61% of children

eat sliced or string cheese as a snack,

making it the sixth most popular snack

food among children overall.

Cheese consumption is growing at the

retail channel and the trend has

expanded into all types of restaurants.

Consumers more often turn to cheese

when they dine out, relishing it in dishes

from the most traditional American foods

to exotic ethnic ones. The variety of

cheeses diners now find available in

their favorite restaurants is staggering.

From April to June 2008, Mintel Menu

Insights tracked more than 1,300 menu

items across the U.S. that featured

cheese. The top cheeses used includ-

ed parmesan, cheddar and mozzarella;

however, more unique varieties includ-

ing pepper jack and asiago grew by

8% and 5%, respectively, from Q3

2007 to Q2 2008. Cheeseburgers,

pizza and Caesar salad were the three

most common dishes made with

cheese during that period, but even

these classic dishes continue to be

updated with unique cheeses.

At Houlihan’s one can order the Creamy

Gorgonzola Burger topped with balsam-

ic onions, tomatoes, spring lettuce mix

and gorgonzola cheese. California Pizza

Kitchen serves up fontina alongside moz-

zarella on its Wild Mushroom Pizza

made with wild mushroom walnut pesto

and cremini, shiitake, portabello and

white mushrooms. The Caesar salad at

El Torito Mexican Grill received a south-

of-the-border twist with cotija cheese,

diced tomatoes, roasted peppers, crispy

tortilla strips and cilantro-pepper dress-

ing in its Grilled Chicken Mexican

Caesar Salad.

Although cheese is the most popular in

traditional American and Italian dishes,

a diverse array of ethnic cuisines are

also embracing cheese. Greek cuisine

is gaining momentum in the U.S. and

feta cheese plays a leading role in

many of its dishes. In fact, Mintel Menu

Insights reports that feta’s incidence on

U.S. menus has increased 6% from Q3

2007 to Q2 2008 — the fastest growth

among the top 10 most popular food-

service cheeses.

At the Greek restaurant The Black Olive,

for instance, feta appears in a Savory

Bread Pudding made with olive bread,

leeks, portabella mushrooms and arti-

chokes. Other Greek-inspired dishes

pair feta with more traditional American

cheeses. Uno Chicago Grill offers an It’s

All Greek to Me Panini with chicken,

kalamata olives, spinach, pesto, toma-

toes, caramelized onions, mozzarella

and feta. Great Wraps includes both feta

and pepper jack in its Veggie Greek Pita

made with romaine, tomatoes, onions,

olives, sprouts and balsamic vinaigrette.

Americans are also looking to Latin

America for new restaurant experiences.

In particular, the growing Hispanic popu-

lation in the U.S. has invigorated interest

in authentic Mexican dishes. Cheddar

and jack cheeses are the most common

in Mexican dishes, but a number of other

traditional Mexican cheeses are becom-

ing familiar to American diners.

According to Mintel Menu Insights, since

2007 cotija, queso fresco and chihuahua

have been the most popular, especially

in the fine dining sector. Cotija is a salti-

er, aged cheese used to replace

parmesan cheese in Mexican-style food

dishes. Queso fresco and chihauhua are

both soft, white cheeses.

Frontera Grill offers Enchiladas de

Hongos al Chipotle filled with woodland

mushrooms, red potatoes and

The variety of cheeses

diners now find

available in their

favorite restaurants

is staggering.


caramelized onions and topped with

spicy chipotle sauce and queso fresco.

Queso fresco takes a different form at

Casa Nueva where it is cut into strips,

deep fried and served with a side of

tomato-cilantro sauce.

Quesadillas are made more authentic at

Maya where its Quesadillas Surtidas are

stuffed with zucchini blossoms, salsa

roja, crema fresca and cotija cheese.

Even a simple grilled steak is enlivened

at El Charro Café with chihuahua

cheese and avocado crema.

Cheese has become such a ubiquitous

part of restaurant dining that it even

appears in cuisines that traditionally

have not relied on dairy ingredients.

With the exception of cream cheese in

Japanese sushi rolls and Chinese crab

rangoon, cheese is largely absent from

Asian cuisines. However, a few trailblaz-

ing restaurants are incorporating it in

reinvented favorites.

At Roy’s, a Polynesian-influenced con-

cept, cheese is a flavorful partner to fish

in Spinach and Gorgonzola Crusted

Hawaiian Ono. Cheese also plays a

prominent role in New World Grill’s Thai

Cobb Salad that combines blue cheese

with curried chicken, avocado, egg,

bacon and red Thai curry drizzle.

Cheese is normally associated with

savory dishes, but desserts are also

embracing its flavor and texture.

Tiramisu, cheesecake and cannoli are

the overwhelming cheese-based dessert

favorites, but mascarpone, cream

cheese and ricotta can have other appli-

cations as well.

At Carino’s Italian Grill, Mascarpone

Bread Pudding blends custard-soaked

Tuscan bread with mascarpone cheese

and caramel. Ricotta is reinvented at

Snappy Tomato Pizza, which layers ricot-

ta cheese, real apple chunks and a

sweet cinnamon streusel topping. And

cream cheese goes beyond cheesecake

in Mesa Grill’s Strawberry Rhubarb

Cream Cheese Empanadas.

Dining out is an important way to relax,

indulge oneself and explore new culi-

nary experiences, and cheese can make

all of that possible. From nostalgic com-

fort foods to unexpected ethnic treats,

cheese plays a critical and exciting role

in U.S. foodservice innovation.


Dining out is an

important way to

relax, indulge oneself

and explore new

culinary experiences,

and cheese can make

all of that possible.


DMI Showcases New Applications for Dairy

Ingredients at IFT 2008By K.J. Burrington, Wisconsin Center for DairyResearch

More than 15,000 attendees from

over 80 countries came together at the

IFT Annual Meeting & Exposition this

year in New Orleans, Louisiana from

June 28th - July 1st. Hundreds of

exhibitors were on hand, many of

whom were promoting the benefits of

dairy ingredients, including Dairy

Management Inc.™ (DMI)1. DMI is a

regular exhibitor at IFT events and

their theme this year was “Make It

Great with Dairy”. Visitors to the exhibit

booth received a wealth of literature

and information on how dairy ingredi-

ents bring value to food and beverage

products in terms of flavor, functionality

and nutrition.

A number of new food applications

were developed for the 2008 IFT event

to highlight U.S.-made dairy ingredi-

ents. The products reviewed below

were available for tasting in New

Orleans and the feedback on these

products was very favorable.

Safety and Quality of

U.S. Milk Proteins

Dairy ingredients produced in the

United States (U.S.), including milk

protein concentrates (MPC), are the

safest and most extensively tested

ingredients in the world. The U.S. sup-

ply of MPC is growing and this

ingredient is highly competitive on a

global basis. A combined DMI/USDEC

study showed that the functionality and

flavor of U.S. MPC’s were comparable

to those produced around the world.

MPC’s with protein levels of 42, 56, 70,

80 and 90% are available to meet the

needs of many food applications.

A U.S. manufactured MPC with 70%

protein was used in the Chocolate

Pudding Enhanced with Milk Protein

product. This pudding concept scored

well (#2 out of 29 concepts) in a

recent DMI concept screening study

with U.S. consumers. Pudding is a

snack that children like however, most

commercial puddings contain only 1 g

of protein. The addition of MPC 70 to

this instant chocolate pudding provides

5 g of protein per serving (113 g). The

MPC also provides 150 mg of calcium

(15% of the U.S. recommended daily

allowance) in the finished pudding.

Satiety

Satiety, or a feeling of fullness, is an

important consumer benefit for weight

management. In a recent market

research study two-thirds of the U.S.

consumers who were participating stat-

ed that it was extremely important or

very important that a food or beverage

made them feel satisfied. The satiety

benefit was most important to females,

18-34 years old and exercisers,

because both these groups are con-

cerned about weight management.

Research has shown that the consump-

tion of protein promotes satiety.2 A

2008 review published by the National

Dairy Council reported that protein

was found to be more satiating than

carbohydrates or fat in 23 out of 27

short-term studies (up to 24 hours). In

each of the four long-term studies (up

to 6 months), protein had a positive

effect on satiety in diets where 30% of

the calories came from protein. Whey

protein has been shown to promote

satiety in both short- and long-term

studies and work continues to learn

more about the specific effects at vari-

ous dosage levels.

The prototype used to deliver the con-

cept of satiety was a Peach-Flavored

Drink with Whey Protein and Fiber.

The product contains 10 g of whey

protein per 240 ml serving in addition

to 3 g of fiber. It is designed to be a

ready-to-drink product with a fresh

smoothie-like consistency and creamy

mouthfeel. Whey protein isolate (WPI)

is used in the formulation and provides

the highest level of protein per gram, a

clean flavor and excellent solubility at

pH 3.8. The added fiber helps meet a

consumer need for increased fiber in

the daily diet and it also promotes sati-

ety. The drink contains apple juice to

provide natural sweetness and fructose

is added for additional sweetness.

Muscle Recovery

Research has shown that whey protein

helps build and maintain muscle.

Whey protein contains the highest lev-

els of the branched-chain amino acids,

Ingredients

leucine, isoleucine and valine, in com-

parison to other proteins. Leucine has

a unique role in stimulating protein

synthesis in the muscle. A dosage of

only 10 g of whey protein has been

shown to promote muscle recovery

after exercise.3

The prototype used to deliver the mus-

cle recovery benefit was a Whey

Protein Enriched Blackberry

Performance Drink. This beverage is

a refreshing isotonic drink with the

added benefit of 10 g of whey protein

per 240 ml for muscle recovery.

Isotonic drinks are already popular in

the U.S. and are used by both athletes

and non-athletes. They provide the

electrolytes potassium and sodium and

water to keep the body hydrated.

Isotonics are clear, low-pH drinks so it

is necessary to use WPI to maintain the

clarity of the drink and have good solu-

bility at pH 3.2. The DMI whey protein

performance drink has less sugar than

most isotonic drinks to keep the calorie

(70 kcal) and carbohydrate (8 g) con-

tent low.

Cheesy Taste and

Convenience

Good-tasting frozen breakfast items

that are quick to heat up, give con-

sumers the opportunity to enjoy a hot

breakfast anytime they choose. Cheese

adds flavor, performance and value to

a hot breakfast item. Sandwiches, hash

browns and even breakfast burritos are

popular for breakfast at quick-serve

restaurants.

A Hash Brown Casserole with Aged

Cheddar product was featured as a

tasty, convenient way to deliver a hot

breakfast. When cooked in a

microwave, this cheesy breakfast com-

bines the full flavor and creaminess of

aged cheddar together with the crisp-

ness of baked hash browns. This

product scored #5 out of 29 in the DMI

concept screening study mentioned

earlier as a quick and easy breakfast.

The study participants commented that

the cheese added extra appeal to this

product. An over-whelming 95% of U.S.

consumers agreed that they “love the

taste of cheese” and 86% said that

“cheese really makes a difference when

it is part of the foods we eat”.

Cheese provides valuable protein and

minerals, such as calcium, to formulated

foods. Cheese is a versatile ingredient

and can be tailored to meet the specific

requirements of an application, such

as flavor and texture. For example,

processed cheese can incorporate sever-

al dairy ingredients, such as sweet whey,

WPC and MPC, into the product formu-

lation to help obtain the desired melt,

stretch and viscosity levels. U.S. cheeses

are available in full-fat, reduced-fat, low-

fat and fat-free varieties.

Permissible Indulgence

Consumers are more aware of the

importance of good nutrition and are

trying to eat healthier. In many cases

however, consumers do not want to

completely give up candy and sweets.

An indulgent treat with added nutrition

had the highest purchase intent scores

in the 2007 DMI concept screen. The

product developed to meet this con-

sumer need was a Chocolate Truffle

with Fortified Milky Center. In this

product smooth milk chocolate covers

a creamy center containing U.S. anhy-

drous milk fat and U.S. whole milk

powder, plus the addition of 300 mg of

calcium and added Vitamin D. This is

truly an indulgent way to include

important nutrients in your diet.

No matter what consumer need you are

trying to meet, U.S. dairy ingredients

can be part of the solution for your new

products. The flavor, function and

nutrition of dairy ingredients add value

to products for all age groups and cul-

tures.

Product application sheets for all of the

products showcased by DMI at the

2008 IFT exposition are available at

www.innovatewithdairy.com.

Ingredients

References:1. IFT2008 Post-show Article,

http://www.ift.org/cms/?pid=1001836

2. National Dairy Council, Protein, DairyProtein and Whey: Effects on Satiety andFood Intake Regulation, November 2007.

3. J.E. Tang et al, Canadian Journal of Applied

Physiology, Nutrition, and Metabolism,

November 2007.


http://www.innovatewithdairy.com

http://www.ift.org/cms/?pid=1001836

Dairy Proteins for Optimal HealthProtein is an essential part of the daily

diet. Historically, the dietary recommen-

dations for protein have been based on

minimal protein needs and disease pre-

vention. More recently, however, the

discussion has changed to the amount of

protein needed for optimal health.

In May 2007 a group of 52 international-

ly recognized protein experts gathered

in Charleston, South Carolina to discuss

the factors of most importance to the

dietary guidelines for protein in the

United States (U.S.) and Europe. The

experts reviewed the current scientific

data regarding the role of dietary pro-

tein in optimal health and debated

minimum versus optimum protein

requirements. The group concluded that

there was a benefit to increasing the

intake of protein in excess of the current

recommended daily allowance (RDA) to

help reduce the risk of certain health

conditions including obesity, sarcopenia,

osteoporosis, cardiovascular disease

(CVD) and type 2 diabetes (T2D). The

key messages from the Protein Summit

are summarized below.

Protein Intake

Protein is essential for human life and is

present in muscle, bones, hair, heart, teeth,

brain, blood, skin and hormones. The cur-

rent RDA for protein in the U.S. is 0.8 g/kg

body weight. At the protein summit, the

experts agreed that the current U.S. RDA

for protein may not be an acceptable mini-

mum level for optimal health, especially in

active adults and the elderly.

It is assumed that people in the U.S. con-

sume too much protein. According to

National Health and Nutrition Examination

Surveys (NHANES) this is generally true.

The data does show however, that a signif-

icant number of people in certain age

groups, including adolescent females and

older women, do not get enough protein.

Protein Quality

Protein quality is important in terms of

achieving and maintaining optimal health.

Protein sources vary greatly in quality and

dairy products consistently rank high in

quality as they contain a high level of

essential amino acids (EAAs) which are a

necessary part of the daily diet to support

growth. Proteins with all the EAAs are

called “complete proteins” and dairy

products are naturally complete proteins.

Leucine is an especially important EAA

for muscle protein synthesis. According

to Dr. Donald Layman, a protein expert

and speaker at the recent IFT Annual

Meeting, muscle protein synthesis can

be optimized by consuming at least 18 g

of protein three times a day. The protein

consumed at each of three daily meals

should contain a minimum of 2.5 g of

leucine. Whey protein isolate contains

14 g of leucine and milk protein has 10

g of leucine per 100 grams of protein.

The current internationally approved

method for measuring protein quality is

the protein-digestibility corrected amino

acid score, or PDCAAS. This method is

based on the amino acid requirements

for humans and protein digestibility. The

PDCAAS can never exceed 100%, or a

value of 1.0, as values higher than 1.0

must be rounded down to 1.0. The

PDCAAS is currently under criticism for

having limited value in comparing indi-

vidual proteins and for undervaluing

higher quality proteins, like dairy prod-

ucts. For example, whey protein has an

actual protein-digestibility amino acid

score of 1.14 and soy protein has an

actual score of 0.99. When these values

are rounded off or “corrected” both pro-

teins have an equal score of 1.00 which

can be misleading.

Weight Management

and Satiety

Obesity is a growing health concern

worldwide and it is responsible for rising

health care costs related to hyperten-

sion, T2D, heart disease, stroke and

cancer. There is a consensus among the

experts that high-protein weight loss

diets are associated with decreased fat

and carbohydrate intake and fat loss.

They also help maintain or increase lean

body mass. This in turn helps improve

body composition and the ability to

maintain weight loss over time.

There are several reasons why high-pro-

tein weight loss diets are effective. One is

that protein has a greater satiety effect

than carbohydrates and fat and may help

decrease overall calorie consumption.

High-protein diets are also associated

with an in increase in the metabolic rate,

or the amount of energy used by the

body during times of reduced activity.

Sarcopenia

Aging is often associated with a reduc-

tion in appetite and the desire to eat

high-protein foods often decreases.

Insufficient protein intake is one of the

contributing factors for sacropenia, or

age-related muscle loss. This serious

condition results in frailty, disease and a

Nutrition


reduced quality of life in elderly people

in all parts of the world.

Approximately 30% of men and women

over 60 years of age are affected by chron-

ic muscle loss and in many cases these

individuals consume inadequate amounts

of protein. According to the 2005-2006

NHANES survey, the protein intake of

women dropped by over 8% from their 40’s

to their 50’s and intake levels continued to

decrease over the next two decades.

Another study of a group of 2,600 older

men and women found that over 25% of

the participants did not eat enough protein

to maintain muscle mass during aging.

Experts recommend that seniors, espe-

cially women, get at least 25% more

protein than the current RDA. Dairy

products, including yogurt and whey

protein, are easily digested and can be

combined with a number of foods to

help increase protein in the diet.

Bone Health

Bone is made up of approximately 50%

protein by volume. A daily supply of pro-

tein is needed for bone maintenance

and to help prevent bone fractures.

Similar to muscle mass, bone mass is lost

during the aging process and optimal

bone health often requires both protein

and calcium intakes above the current

recommended guidelines. Studies have

found that there is a positive and benefi-

cial correlation between protein intake

and bone density when higher levels of

protein are supplemented with calcium

and vitamin D. Milk and other dairy

products are calcium-dense foods with

approximately 300 mg of calcium per

serving (i.e. 240 ml of milk, 170 g of

yogurt and 175 g of cheese).

Weight loss is a great accomplishment

for many individuals but it may lead to

bone loss, especially in the elderly.

Higher protein diets (more than 70

g/day) have been shown to help prevent

bone loss during dieting.

Heart Disease

The World Health Organization estimates

that almost 30% of the deaths in the

world each year are due to cardiovascu-

lar disease, or CVD. High-protein weight

loss diets have been shown to increase

fat loss and reduce the risk of CVD. In

some studies serum triglyceride levels, a

risk factor of CVD, were lowered by as

much as 30-55% when carbohydrate

and fat were replaced with protein.

Elevated blood pressure is a major CVD

risk factor and numerous studies show a

strong association between increased

protein intake and reduced blood pres-

sure. One recently published study in

the British Journal of Nutrition looked at

the relationship between low-fat dairy

intake and blood pressure in adults ages

55-80 with multiple risk factors for CVD.

The results showed the consumption of

low-fat dairy products (three to four daily

servings) was associated with lower sys-

tolic blood pressure.

Hydrolyzed whey protein, a highly

digestible dairy protein, has also been

shown in studies to reduce elevated

blood pressure and in some cases, a

beneficial reduction in cholesterol (total

and low-density lipoproteins) was also

observed. Additional studies are ongoing

to determine the full potential of low-fat

dairy products, including whey protein,

in the battle against heart disease.

Diabetes

In the year 2000 there were an estimat-

ed 170 million cases of diabetes in the

world. By 2030 the number is expected

to increase to over 366 million cases, the

majority of which will be T2D.

As with heart disease, obesity is one of

the key factors driving the increase in

T2D. High-protein/low-carbohydrate

diets have been shown to be effective in

the management of T2D, especially

when body weight and caloric intake are

controlled. Reduced or fat-free cheese

and yogurt and whey protein snacks and

meal replacements are all excellent pro-

tein choices for diabetics.

In summary, the evidence presented at the

2007 Protein Summit supports the consen-

sus of the experts that there are potential

benefits to increasing the protein require-

ments for adults, up to 3-4 times the

current minimum requirement. Safety

should not be a concern as studies have

shown that healthy adults can consume

up to 35% of their total daily calories in

protein without any negative side-effects.

Dairy products provide a variety of

options for consumers to increase their

intake of high quality protein. One of the

next steps will be to communicate this

message to consumers, health profes-

sionals and nutritionists and re-educate

them on the importance of consuming

adequate amounts of high quality, pro-

tein-rich dairy products every day.

Nutrition

Country Year 2000 Year 2030 % Increase

Argentina 1.43 2.46 72%

Brazil 4.55 11.31 148%

China 20.76 42.32 104%

Egypt 2.62 6.73 156%

Japan 6.77 8.91 32%

Korea 1.86 3.38 82%

Lebanon 0.15 0.38 159%

Mexico 2.18 6.13 181%

U.S. 17.70 30.31 71%

Number of People with Diabetes (in Millions)

Sourc

e:

Worl

d H

ea

lth O

rga

niz

ation

Reference:American Journal of Clinical Nutrition,

87(supplement):1551S-1583S, 2008.



Gerber California, Inc.Established as a trading company in

1987, Gerber California, Inc. successful-

ly continues to expand its global reach.

Based in San Diego, California, Gerber

California provides international cus-

tomers with high quality dairy products

and ingredients from numerous leading

U.S. dairy manufacturers.

With total sales reaching $100 million in

2007, including $40 million in U.S. dairy

export sales, Gerber California’s dairy

export business grew 50% from 2006 to

2007. Export sales make up 90% of

Gerber California's total annual sales

and currently represent 12,000 MT

(24 million pounds) of U.S.-sourced

dairy products.

Gerber California’s export business is

supported by its subsidiary office in

Mexico. It also has a network of dairy

business offices in the South America,

Southeast Asia and Oceania regions. As

an associated member of Gerber

Goldschmidt Group (GGG), a multi-

office international trading firm that has

been in business for 85 years, Gerber

California has direct access to additional

resources and worldwide market insight.

The trading company exports U.S. dairy

products and ingredients to countries

and regions worldwide, including

Mexico, the Caribbean, Chile, Peru,

Brazil, Australia, New Zealand, Korea,

Japan, Taiwan, China, Hong Kong,

Indonesia, Thailand, Malaysia,

Singapore, the Philippines, Morocco,

Tunisia, Russia and the European Union.

Gerber California specializes in provid-

ing value-added solutions for producers

and buyers. It has extensive experience

in the export of U.S.-sourced products

including milk protein concentrates

(MPCs), skimmed milk powder blends

and butterfat blends as well as commod-

ity products such as skimmed milk

powder (SMP), whey powders, whey

protein concentrate (WPC), casein, lac-

tose, cheese and butter.

“Gerber's emphasis is to develop long-

term, mutually-beneficial partnership

relationships with both suppliers and

customers. Gerber California assists

global customers in navigating the ever-

increasing complexity of today’s

marketplace and assures the ultimate in

quality, service and price,” says Saul

Rosenberg, Gerber California’s chief

executive officer.

A comprehensive program of dairy foods

and ingredients export support services

is available through Gerber California,

including U.S. dairy product procure-

ment, international finance, logistics and

warehousing, technical support and

product customization. Gerber

California’s team of dedicated specialists

is readily available to help export cus-

tomers manage international trade

regulations, he adds.

“We provide a total package including

logistics, correct documentation and

credit insurance to ensure there are no

problems with customs at the country of

destination and that the supplying pro-

ducer is paid in a timely manner,”

Rosenberg says.

The company prefers to work with pro-

ducers to develop a transparent export

strategy to suit products, volumes and

markets where the producers may have

advantages such as Free Trade

Agreement benefits or lower freight

costs.

“Gerber is a flexible company and can

normally adapt to the specific require-

ments of both suppliers or customers and

find solutions to any potential challenges

that may arise,” Rosenberg says. “With a

team of highly experienced trading and

logistics personnel with extensive global

experience in dairy trade business in key

markets, Gerber has been successful in

partnering with producers for more than

20 years to develop prosperous business

opportunities.”

Product Line

Nonfat Dry Milk Powder/Skimmed

Milk Powder – Low-heat, medium-heat

and high-heat processed powders.

Applications include: recombined milk,

dairy blends, confectionery products,

cheese processing, cultured dairy prod-

ucts and bakery products.

Whole Milk Powder – Applications

include recombining, processed dairy

products, confectionery products and

social feeding programs.

Milk Protein Concentrates – GoldPro

56 and 70, GoldPro 40-MH and

GoldPro 40-LH contain 40% protein in

low-heat and medium-heat processed

varieties. Applications include uses such

as cheese and milk extenders (for pro-

tein), dairy blends and recombining.

Buttermilk Powder – Applications

include use as a UHT/condensed milk

replacer in frozen desserts.

Sweet Dairy Whey Powder and Whey

Protein Concentrates – Applications

include use as a skimmed milk replacer

in various food and feed products.

Lactose – Available in course, medium

and fine grinds.

Cheese – Cheddar, gouda, monterey

jack and mozzarella varieties.

Contact Information

Website: www.gerbercal.com

Contact: Saul Rosenberg, CEO,

Gerber California Inc.,

San Diego, California, USA

Email: [email protected]

Meet Our Members

http://www.gerbercal.com



Hoogwegt U.S., Inc.Founded in 1989, Hoogwegt U.S., Inc.

has grown to become a leading interna-

tional U.S.-sourced dairy product and

ingredient supplier. Based in Libertyville,

Illinois, Hoogwegt U.S. is the North

American subsidiary of the Hoogwegt

Group, Arnhem, The Netherlands.

“Partnering with an international compa-

ny like Hoogwegt U.S. Inc is important to

our customers’ success due to our lead-

ership in global trade and ability to

forecast pricing,” says Dalyn Dye,

Hoogwegt U.S. president and CEO.

In 2007, Hoogwegt U.S. Inc. exported

approximately 100,000 MT of U.S.

dairy products and traded a total of

200,000 MT of U.S. dairy products for

the year. The company supplies mar-

kets worldwide.

The core mission of Hoogwegt U.S. is to

provide customers and suppliers with

integrity, committed relationships, value

and service. Market conditions in the

global dairy industry are evaluated on a

daily basis and support is provided by a

multi-lingual logistics team. “We help cus-

tomers manage costs and maximize

returns through our product management,

marketing and finance arrangements;

customer success ensures our success,”

says Dye.

“Hoogwegt U.S. puts customer relation-

ships first,” Dye continues. He notes that

the company provides customers with

supply chain programs, hedging options

and quality products, all the while pro-

viding complete logistic services and

solutions.

Product Partners

U.S. suppliers and partners furnish

Hoogwegt U.S. with commodity dairy

products, branded specialty ingredients

and cheese products for global export.

For example, Hoogwegt U.S. formed a

joint venture with Bluegrass Dairy & Food

LLC, in 2003.

“Hoogwegt U.S. is proud to serve as the

marketing arm for our partner, Bluegrass

Dairy & Food. We provide new product

development, flexibility and the highest

service to meet all customer needs,” says

Ned Larson, Hoogwegt U.S. commercial

vice president of specialty ingredients.

Based in Kentucky, Bluegrass Dairy &

Food operations create spray-dried

ingredients with varying functionalities.

The facility includes pilot dryers, analyti-

cal labs and a test kitchen.

Hoogwegt U.S. also distributes and

exports cheeses for numerous leading

U.S. manufacturers and traders, includ-

ing its privately-held JV with Good Home

Foods, LLC. Based in Green Bay,

Wisconsin, Good Home Foods trades

cheese products in blends, bricks and

bulk forms, each suitable for multiple

applications.

Product Line

Hoogwegt U.S. offers export customers

U.S.-sourced butterfat products, cheeses,

milk powders, whey powders and cus-

tom blends.

Butter Products – Flavor rich (enzyme

modified) butter, churned butter (80%

and 82% minimum fat), butter powder

and buttermilk powder.

Cheese – Cheddar, mozzarella, mon-

terey jack, colby, Italian/pasta filata, blue

cheese, swiss, processed cheese and

Hispanic/Latino specialty cheeses in

blends, bricks and bulk; kosher/organic

versions available.

Cheese Powders – Cheddar, American,

blue, parmesan, romano and mozzarella.

Cream Powders – Sweet cream, sour

cream and cream cheese.

Dairy Specialty Ingredients – Whip

topping base, baker’s cheese powder,

yogurt powder and custom blends.

Fat Products – Butter, AMF and confec-

tionery blends.

Lactose Powders – 100 mesh, 200

mesh, 80 mesh and edible lactose

(unground). Packaged in 25 kg heat-

sealed, multi-wall kraft paper bags with

a polyethylene bag liner.

Milk Powders – Nonfat dry milk (NDM),

skimmed milk powder (SMP), whole milk

powder (WMP), buttermilk powder,

casein (acid and rennet) and caseinates.

Whey Ingredients – Whey powders,

sweet whey powder, acid whey powder,

deproteinized whey powder (permeate),

demineralized whey powder, delactosed

whey powder, whey protein concentrates

(WPC 34 and WPC 80), whey protein

isolate (WPI) and whey protein

hydrolysates.

Milk Protein Ingredients – Milk protein

concentrates (MPC 56, MPC 70 and

MPC 80) and milk protein isolates (MPI).

Contact Information

Website: www.hoogwegtus.com

Office Location: Libertyville, Illinois, USA

Contact: Staszek Chlapowski,

Commercial Director of International

Markets (Japan, Korea, Europe)


Contact: Leah Suellentrop,

Export Manager

(Southeast Asia, China, Turkey, Russia)


Contact: Luigi Trotta,

Export Manager

(Central and South America, Caribbean)


Contact: Adnan Mikati,

Export Manager

(Middle East, North Africa)


Contact: Ned Larson,

Commercial V.P.,

Specialty Dairy Ingredients


Meet Our Members

http://www.hoogwegtus.com







MCT Dairies, Inc.MCT Dairies, Inc. is a supplier of quality

cheeses and dairy ingredients to both

international and domestic markets. The

Millburn, New Jersey-based dairy distrib-

utor and manufacturer was established

more than 25 years ago.

MCT Dairies provides an extensive line

of U.S. dairy products to over 15 coun-

tries in Asia, the Middle East, Latin

America and Europe. The company is

building on its 10-plus years of dairy

export experience with ongoing growth

in Latin American and Asian markets,

including Korea and China, according

to Bruce Fleischhacker, business devel-

opment manager.

Positioned as a single-source supplier,

MCT Dairies offers customer service and

technical support “that responds quickly

to the most demanding requirements,”

Fleischhacker says. The sales and sourc-

ing staff at MCT Dairies has more than

100 years of combined dairy experience

with cheese manufacturing, natural

cheese, dairy by-products, milk proteins,

analog cheese, reduced/low-fat cheese,

processed cheese, butterfat and other

dairy applications.

A wide range of U.S.-sourced cheeses

and dairy ingredients are available to

MCT Dairies’ export customers. Products

are exported for industrial, dairy pro-

cessing, manufacturing, cut-and-wrap

and food service applications. Available

in traditional as well as organic and

kosher-certified versions, the line

includes natural American and Italian-

style cheeses, butter products, dairy

blends and milk powders.

MCT Dairies operations include a con-

tract packaging operation, Bella Pak.

Based in Appleton, Wisconsin, the Bella

Pak subsidiary grates, dries and pack-

ages parmesan, romano and asiago

products for export.

“Our goal is to supply customers with the

highest quality specialized formulations

and products available, and at competi-

tive prices,” says Fleischhacker. He notes

the products exported by MCT Dairies

are sourced and delivered with a goal to

meet and exceed customer expectations.

“MCT has become the outsourcing

export, logistics and documents depart-

ment for numerous U.S.-based

manufacturers and marketers,”

Fleischhacker continues. As a result,

dairy suppliers are able to focus on

manufacturing and product quality while

MCT handles export sales, documenta-

tion and distribution.

The firm’s in-depth understanding of

world dairy markets, products and pric-

ing allows it to assist customers in

product development and alternative

ingredient sourcing. MCT Dairies also

helps customers control cost through

inventory management and its ability to

hedge purchases on the dairy futures

market. “We are adept market econo-

mists, helping to assure supply and price

for our customers,” Fleischhacker says.

(For more information on dairy futures

see the June 2008 issue of USDECNews).

“There has been a paradigm shift in the

global food marketplace. We are seeing

a major convergence between world

dairy product prices and the U.S. dairy

markets,” says Ken Meyers, president of

MCT Dairies. “In the months to come we

expect the U.S. to be the price setter for

global dairy markets.”

Cheese & Butter Products

MCT Dairies provides bulk, shredded,

sliced, diced and grated cheeses along

with cheese in consumer packaging.

Cheeses in granular and powdered

forms are also available.

Key U.S. cheese varieties exported by

MCT Dairies include natural American

cheeses (cheddar, colby, monterey jack),

Italian-style hard grating cheeses

(parmesan, romano and asiago) and

processed cheeses. The company also

offers U.S.-manufactured cream cheese,

and blue, colby, edam, feta, gouda,

gruyere and mozzarella cheeses.

U.S.-sourced butter products for export by

MCT Dairies include anhydrous milkfat,

bulk butter, butter blends, concentrated

milkfat, confectionery blends and con-

sumer-sized packaged butter.

Dairy Ingredient Products

MCT Dairies offers standard and cus-

tomized dairy ingredients to suit all types

of applications and requirements.

Depending on customer needs, product

characteristics may include a specific

flavor profile, texture, shelf stability

requirement, or an associated cost sav-

ings.

Leading manufacturers provide the MCT

Dairies’ export line of agglomerated,

instantized, spray and roller dried milk

products made from U.S. dairy products.

Products include buttermilk powder,

casein/caseinate, cream powders, milk

protein concentrate (MPC), skimmed milk

powder (SMP) and whole milk powder

(WMP). U.S.-sourced whey and whey

products include lactose, reduced lactose

whey, reduced minerals whey, sweet whey

and whey protein concentrate (WPC).

The export firm also supplies specialty

ingredients formulated with U.S. dairy

products, including confectionery

blends, dry dairy blends (milk, whey and

other ingredients), ice cream mix, milk

replacer, non-dairy creamers, nutraceu-

tical blends and nutritional mixes.

Contact Information

MCT Dairies, Inc.

Website: www.mctdairies.com

Contact: Bruce Fleischhacker,

Business Development Manager,

MCT Dairies, Inc.,

Millburn, New Jersey, USA


Meet Our Members

http://www.mctdairies.com


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