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Saturday, December 16, 2017
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GDT Price Index Falls at Latest Auction
Thursday, March 19, 2015 (721 reads)


Fonterra says a threat to poison milk products with 1080 had "minimal impact" on their March 17th dairy auction, after prices plunged 8.8%. Prices at the GlobalDairyTrade (GDT) auction dropped to an average of US$3136 ($4292) a ton, down from US$3374 at the previous auction.



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Tillamook Creamery Launches Range of Ice Cream Sandwiches
Thursday, March 19, 2015 (542 reads)


ADPI member Tillamook County Creamery Association has launched a new range of ice cream sandwiches - "Tillamookies". Tillamook’s category manager Sibel Candemir said: “Tillamookies tap into the growing demand for handheld treats and deliver a dose of delicious nostalgia with waffle cone cookies, just like a waffle cone you’d find in an ice cream shop. 



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No Bans on New Zealand Dairy Products After Poison Threat
Thursday, March 19, 2015 (501 reads)


New Zealand has received no indications that any foreign countries would stop buying its dairy products following a threat to poison infant formula with a toxic pesticide.



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Fonterra Purchases 18.8% Stake in China’s Beingmate Baby & Child Food
Thursday, March 19, 2015 (510 reads)


New Zealand based dairy co-operative Fonterra has agreed to acquire 18.8% stake worth $561.32m in Chinese infant formula manufacturer, Beingmate Baby & Child Food Company. The co-operative group has purchased 192.4 million shares in the Chinese firm, paying RMB18 ($2.9) per share.



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Irish Imports of Whole Milk Powder Up Over 100%, Whey Imports Up Over 50%
Thursday, March 19, 2015 (763 reads)


Imports of whole milk powder to Ireland jumped by 105% in 2014, to 32,849, while imports of whey powder imports to Ireland jumped by 52% to 32,543tl. Irish imports of skimmed milk powder were up 18% in 2014. 



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Whey Protein Best to Preserve Muscle Protein Synthesis
Thursday, March 19, 2015 (528 reads)


New research shows twice-daily whey protein supplementation, as part of an energy-restricted diet, is better than soy protein or carbohydrate supplementation at preserving muscle protein synthesis (MPS) during weight loss in obese and overweight adults. This research is one of several studies supported by the Whey Protein Research Consortium.



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South Korea Presents Opportunities for U.S. Dairy Products
Thursday, March 12, 2015 (688 reads)


Exports of U.S. dairy products to South Korea are forecast to increase due to the signing of a bilateral free trade agreement, the lack of a thriving local dairy industry and a growing appetite among South Koreans for Western cuisine, according to the U.S. Dairy Export Council. Cheese consumption in particular is expected to increase 10% annually in South Korea, but manufacturers must adjust formulas to reflect local tastes, according to Yoon-Sang Lee, president of South Korean PR and marketing firm Intnet



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CWT Assists with 8.7 Million Pounds of Cheese and Butter Export Sales
Thursday, March 12, 2015 (500 reads)


Cooperatives Working Together (CWT) has accepted 20 requests for export assistance to sell 8.483 million pounds (3,848 metric tons) of Cheddar, Gouda, and Monterey Jack cheese and 176,370 pounds (80 metric tons) of butter to customers in Asia, the Middle East, North Africa, and the South Pacific. 



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China’s Growing Demand for Agricultural Imports
Thursday, March 12, 2015 (676 reads)


The United States accounted for over 24 percent of the value of China’s agricultural imports during 2012-13, a larger share than any other country. U.S. agricultural sales to China doubled from 2008 to 2012, reaching nearly $26 billion in annual sales. China has overtaken Japan, Mexico, and Canada to become the leading export market for U.S. agricultural products.



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Scientists Unlock Greek Yogurt By-Product Potential
Thursday, March 12, 2015 (578 reads)


With exploding consumer demand for Greek yogurt, production is up. That's great for food companies' bottom lines, but it also leaves them dealing with a lot more acid whey, a problematic by-product of the Greek yogurt-making process. "The whole goal is to take this problematic mixture of stuff -- acid whey -- and isolate all of the various components and find commercial uses for them," says Dean Sommer, a food technologist with Wisconsin Center for Dairy Research (CDR) in the UW-Madison College of Agricultural and Life Sciences.



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