California Ag Network

Category: Dairy Industry

  • CCQA Publishes Animal Care Reference Manual

    The Calf Care & Quality Assurance (CCQA) program today published the first volume of its Animal Care Reference Manual. This manual assists farmers and ranchers who raise different breeds of male and female calves intended for dairy and/or beef production systems, encouraging calf raisers to approach management decisions with thoughtfulness and an appreciation for the responsibility they have to their animals, consumers and the broader cattle industries in the U.S.

    “The Animal Care Reference Manual is a fantastic resource which highlights best management practices and recognizes the good work that calf raisers implement across the country,” said Beverly Hampton Phifer, Stakeholder Relations Manager for the FARM Program. “This inaugural CCQA resource deliverable was designed to help calf raisers continually improve animal care outcomes on the farm while providing assurances for the supply chain.”

    In addition to the manual, the CCQA program also offers resources specific to the needs of calf raisers such as protocol templates and animal observation scoring reference guides. Online and in-person opportunities for individuals looking to be CCQA-certified, as well as a facility self-assessment, will be available later this fall.

    The CCQA program is jointly led by the National Dairy Farmers Assuring Responsible Management (FARM) program, managed by the National Milk Producer’s Federation (NMPF) and NCBA’s Beef Quality Assurance (BQA) program, funded by The Beef Checkoff. Support is also provided by the Dairy Calf and Heifer Association, and The Beef Checkoff-funded Veal Quality Assurance (VQA) program.

    The National Milk Producers Federation (NMPF), based in Arlington, VA, develops and carries out policies that advance dairy producers and the cooperatives they own. NMPF’s member cooperatives produce the majority of U.S. milk, making NMPF the voice of dairy producers on Capitol Hill and with government agencies.

    Created by the National Milk Producers Federation in partnership with Dairy Management Inc, the National Dairy FARM (Farmers Assuring Responsible Management) works with all U.S. dairy farmers, co-ops and processors, to demonstrate to dairy customers and consumers that the dairy industry is taking the very best care of cows and the environment, producing safe, wholesome milk and adhering to the highest standards of workforce development.

  • European Commission Delays Certificate Regulation, Protecting U.S. Dairy Exports and Global Infant Nutrition Supply Chains

    After months of advocacy by the International Dairy Foods Association (IDFA) with U.S. and European officials, the European Commission (EC) decided yesterday to extend the implementation deadline for its new health certificate requirements to Jan. 15, 2022, backing off threats to shut down U.S. dairy exports to EU member states as well as transshipments of U.S. dairy products through the European Union. IDFA and U.S. officials considered the certificate requirements—requiring animal health monitoring and veterinarian sign-off, among other requirements—to be burdensome and in conflict with international standards set by the World Organisation for Animal Health (OIE). U.S. dairy exports to Europe are used to manufacture an estimated $600-900 million in global infant and adult nutrition products. The EC’s extension provides enough time for U.S. and European officials to complete their discussions and determine appropriate implementation procedures for U.S. exports.

    “America’s dairy industry should not be collateral damage for trade disputes. While this stage of IDFA’s advocacy has reached a successful conclusion, we remain deeply concerned by the variety of ongoing trade barriers erected by the European Commission,” said Michael Dykes, D.V.M., IDFA president and CEO. “We are grateful for the support and intervention of the Biden Administration to resolve this matter and hope the U.S. government will continue working with IDFA to help U.S. dairy gain access to the EU market.”

    “We appreciate the U.S. government’s responsiveness to the concerns of the global dairy and infant formula industries, and for the European Commission’s acknowledgement of the need to delay implementation,” said Becky Rasdall, IDFA vice president for trade policy and international affairs. “This extension helps avoid needless catastrophic impacts to global nutrition supply chains and dairy-related jobs in Europe and the U.S. by granting officials enough time to provide guidance to those companies that simply want to know how to comply. It was the right thing to do.”

    IDFA has been working judiciously with U.S. officials to ensure U.S. dairy exports to the EU would continue uninterrupted. IDFA requested the extension and sought the U.S. government’s support to implement the requirements as written if an extension was not granted. Even with the extension, IDFA’s members need greater clarity from both governments about certain details of the implementation plan. IDFA will continue working with the U.S. Department of Agriculture (USDA) and the Office of the U.S. Trade Representative to make sure those questions are resolved. Additionally, IDFA has been in contact with European dairy associations such as Eucolait, which share IDFA’s view on the disruptive nature of the EC requirements.

    IDFA member companies make and supply medically important specialized nutritional products for infants and adults that are made exclusively for European companies or shipped through EU member states. The EC import requirements on U.S. goods included onerous animal health attestations that applied to all products shipped to the EU and through its territory, including dairy shipments destined for U.S. military bases in Europe and any products shipped to other countries for further processing before being exported back to the EU.

  • Dairy Families Cite Dramatic Drop in Water Usage in Helping State Endure Record Water Shortfall

    Hard hit by the state’s record drought, California’s dairy families launched a public information campaign designed to highlight their continued investments in technology and innovation to dramatically reduce water use.

    The campaign includes a multi-media effort with statewide radio and digital advertising, public relations effort and partnerships on public radio stations.

    Led by the California Cattle Council, the campaign highlights the leadership of California dairy farmers in reducing water use by 25 percent this year, according to data from the California Dairy Research Foundation. That’s in addition to cutting water use by half since 2000.

    Over the past 50 years, the amount of water used per unit of milk produced has decreased more than 88 percent, primarily due to improved feed crop production and water-use efficiency, reports the Foundation.

    “With our state facing a record drought, California’s dairy families are meeting the challenge of getting the most out of every drop of water,” says Cody Nicholson-Stratton, California Cattle Council Vice Chair and co-owner of Foggy Bottoms Boys dairy farm in Humboldt County. “We’re using recycled water to ensure sustainability, irrigating our farmland more efficiently, and using natural crop byproducts that require no water at all to feed our animals.”

    Nicholson-Stratton says the campaign also stresses that California dairy farming families are leading the world in environmental sustainability.

    Since 2013 California’s dairy farmers have led the world in reducing methane emissions. These voluntary efforts further California’s objective to reduce methane emissions from manure by 40% by 2030. The amount of greenhouse gas emissions per each unit of milk produced also has decreased more than 45 percent, due to increased milk production efficiency, including advancements in genetics, efficiency, nutrition, comfort, and adaption of best management practices he says.

    In addition, a recent report by the Foundation noted that land use required to produce a gallon of milk has been reduced by 89 percent.

    “Our contributions to California’s climate goals are unrivaled throughout the world – as California offers the unique environment where dairy cows can help reduce our greenhouse gas emissions,” said Nicholson-Stratton.

    For more information, visit www.greencowca.com.

  • Three CA Dairy Companies Receive Dairy Industry Safety Recognition Award

    The International Dairy Foods Association (IDFA) today recognizes 34 dairy companies (including three from California) for their outstanding achievements in worker safety in 2020 with the IDFA Dairy Industry Safety Recognition Award. This is the eighteenth year that IDFA has sponsored this program, highlighting the outstanding workplace safety achievements of U.S. dairy companies.

    “In announcing these dairy companies as safety award winners, the dairy industry continues to demonstrate that safety in the workplace is the dairy industry’s number one priority,” said Michael Dykes, D.V.M., IDFA president and CEO. “Each award represents the success of the innovative and proactive approaches to workplace safety by dairy company safety teams. Every day, year after year, dairy companies go above and beyond to provide a safe and productive work environment. Consumers and customers of dairy foods companies value how these innovations help to deliver safe, wholesome and nutritious food to people around the world.”

    Each company applied by detailing their occupational injury and illness performance rates as well as a providing a narrative essay on safety efforts at the facility. Evaluations and awards were based on a review of injury statistics from the Occupational Safety and Health Administration (OSHA) and judged by Edwin G. Foulke, Jr., of Fisher & Phillips LLP, Kathie Canning of Dairy Foods magazine, and Taylor Boone of IDFA.

    “Lagging indicators such as lost time injury and illness rates and DART rates do not give the full picture of how good a company safety and health program is,” said Foulke, Jr. “Moving towards utilizing leading indicators such as a strong culture of worker safety including continuous improvement, continuous education, engagement for employees and observations by managers and employees are more effective ways to improve a good safety and health program. Clearly, many members of the International Dairy Foods Association are utilizing, not only lagging indicators, but are now focusing in on leading indicators which will dramatically enhance their safety and health programs. These awards demonstrate that companies’ understanding of how and why a strong safety culture is such an integral part of any dairy facility operation.”

    “These awards show that the dairy industry is driven not only to produce nutritious and delicious dairy products, but to do so as part of a company-wide safety culture,” said Taylor Boone, IDFA regulatory affairs coordinator.

    A full list of the winners is here.

    Criteria for Success

    The award program includes categories for both processing facilities and trucking operations in the dairy industry. IDFA issued a total of 34 awards; in addition to 28 Outstanding Facility safety award winners, IDFA recognized 6 companies as Most Improved Facility award winners based on significant decreases in recordable-injury cases and the rate of days away from work, restrictions and transfers (DART) for each of the last two years when compared to all other facilities that applied.

    The 2021 winners will also be featured on DairyFoods.com. IDFA will issue a call for nominations for the next Dairy Industry Safety Recognition Awards competition in early 2022. To learn more, visit our awards page on ida.org.

  • NMPF, NCFC Lead Coalition Call for Climate-Smart Ag Investments

    The National Milk Producers Federation (NMPF) and the National Council of Farmer Cooperatives (NCFC) today led a coalition of 12 agricultural and conservation organizations on a letter advocating for significant new funding for climate-smart agricultural practices that can help farmers to build on their environmental stewardship leadership.

    Congressional efforts toward infrastructure legislation provide opportunities for substantial new investments in conservation support, with more emphasis on climate-smart agricultural practices. USDA conservation financial incentives provide farmers with voluntary technical assistance to carry out numerous stewardship practices. But more can be done to enhance practices that can yield meaningful environmental benefits, such as climate-smart manure and feed management on dairy farms.

    “Dairy farmers are proactive stewards of their land and water resources, but they are always seeking to innovate further. Dairy farmers in 2020 committed to become carbon-neutral or better by 2050 and maximize water quality around the country. Bolstering conservation investment and focusing on climate-smart practices better positions dairy farmers to fulfill the dairy sector’s 2050 environmental stewardship goals as envisioned in the Net Zero Initiative,” said Jim Mulhern, president and CEO of NMPF.

    “America’s farmer co-ops and their producer-owners stand ready to help address the global challenge posed by climate change. Increasing conservation funding for climate-friendly farming practices is essential to giving them the tools they need to do that and to continue their stewardship of our shared natural resources,” said Chuck Conner, president and CEO of NCFC.

    NMPF, NCFC, and their colleagues call in the letter for increased spending on conservation incentives, including strong technical and financial assistance, with a greater focus on climate-smart practices. The organizations also support new rural broadband resources in pending infrastructure legislation. The letter also reiterates the major concerns that many of its signers have already voiced regarding several proposed changes to tax policy that would undermine the transfer of family farms from one generation to the next.

    Organizations joining NMPF and NCFC on the letter include the Agricultural Retailers Association, American Seed Trade Association, CropLife America, National Association of Conservation Districts, National Association of State Departments of Agriculture, National Association of Wheat Growers, National Farmers Union, National Potato Council, Produce Marketing Association, and U.S. Apple Association.

    About the National Milk Producers Federation

    The National Milk Producers Federation, based in Arlington, VA, develops and carries out policies that advance dairy producers and the cooperatives they own. NMPF’s member cooperatives produce more than two-thirds of U.S. milk, making NMPF dairy’s voice on Capitol Hill and with government agencies. For more, visit www.nmpf.org.

    About the National Council of Farmer Cooperatives

    Since 1929, the National Council of Farmer Cooperatives has been the voice of America’s farmer cooperatives. Our members are regional and national farmer cooperatives, which are in turn composed of nearly 2,000 local farmer cooperatives across the country. NCFC members also include 26 state and regional councils of cooperatives. Farmer cooperatives allow individual farmers the ability to own and lead organizations that are essential for continued competitiveness in both the domestic and international markets.

  • CADairy2Go Competition Celebrates Three Winning Chefs for Innovative Uses of CA Cheese & Dairy

    The California Milk Advisory Board (CMAB) today announced the three innovative chefs who took home the ultimate to-go prize of $5,000 each in the inaugural CADairy2GO competition cook-off in Napa. Chefs Carrie Baird of Denver, Colo., Mary Grace Viado of Birmingham, Al., and Brian Mullins of Miami, Fla. took home the top prizes in their category during the first of its kind event at the Culinary Institute of America’s Copia facility.

    Inspired by chefs and foodservice operators who made creative adjustments to menus for the takeout and delivery model during the pandemic, the Real California Milk Foodservice Team invited six culinary professionals, selected from 12 semi-finalists, to compete in the cook-off final on July 28th that streamed live on the Real California Milk Foodservice Facebook channel. Two chefs faced off in each of three categories: Cheese+Mac, Cal-Mex and Innovate To-Go with the winners taking home $5,000 each and runners up winning $1,500 each.

    A renowned panel of judges – Barbara Alexander, Certified Executive Chef and Certified Culinary Educator from the American Culinary Association; Neil Doherty, Corporate Executive Chef and Sr. Director of Culinary Development at Sysco; and Duskie Estes, Culinary Personality, Chef and Co-owner of Black Pig Meat Co. and MacBryde Farm – presided over the contest and evaluated dishes based on a variety of factors including taste, innovation, and creative use of cheeses and dairy products made with Real California Milk.

    The full list of finalists and dishes for the 2021 CADairy2GO Contest is as follows:

    Cheese + Mac Winner: Skipjack & Cheesy Mac

    Chef Carrie Baird is the owner of Rose’s Classic Americana in Boulder, Colo. She competed on Season 15 of Bravo’s Top Chef, as well as Food Network’s “Beat Bobby Flay.” Most recently she was an “All Star” judge on Top Chef Season 18.

    Carrie’s winning Skipjack & Cheesy Mac dish is inspired by what she cooks for herself with a variety of tastes and textures including four California cheeses, skipjack tuna, charred broccoli, peas and corn along with togarashi, sriracha and furikake seasoning.

    Cal-Mex Winner: Mexi-Cali Shrimp Scampi

    Chef Mary Grace Viado is the Corporate Executive Chef for the Village Tavern in Birmingham, Al. She graduated cum laude from the University of the Philippines and is a graduate of the 2014 Culinary Enrichment & Innovation Program of the Culinary Institute of America and Hormel Foods. Mary Grace was the recipient of the 2015 James Beard Foundation’s Jean-Louis Palladin Professional Scholarship.

    Mary Grace took home the prize for her Mexi-Cali Shrimp Scampi, featuring cubes of blackened California panela and cotija cheeses and served with homemade arepas made with California milk.

    Innovate To-Go: Frico Pesto Melt

    Chef Brian Mullins is the owner of Ms. Cheezious® food truck in Miami, FL. He has over 25 years of culinary industry experience and has worked with prestigious brands on over 30 restaurant launches throughout North America, South America, Asia and Europe. Ms. Cheezious® is one of Miami’s most loved restaurant and food truck destinations and has been featured on several national television shows.

    Brian’s winning dish put a spin on traditional grilled cheese with fresh California mozzarella, cheesy pesto and a California Dry Jack cheese frico coating in his Frico Pesto Melt.

    “The entire group of chefs is really the best of the best and brought so many innovative ideas for takeout that consumers would really crave. The winning dishes not only showcased California dairy in creative applications but also how cheese and dairy products as ingredients help elevate everything from comfort to Cal-Mex dishes,” said Bob Carroll, VP of Business Development for the CMAB. “We’re thrilled to be able to amplify and celebrate the creativity of the foodservice community in this way.”

    As the nation’s largest dairy state, California boasts a long list of cheesemakers and dairy processors that are further driving to-go dining innovation. California leads the nation in milk production and is responsible for producing more butter, ice cream and nonfat dry milk than any other state. The state is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made exclusively with sustainably sourced milk from the state’s dairy farm families.

    California is a reliable, consistent source of sustainable dairy products used by chefs throughout the world. Check out the CMAB’s REAL Makers chefs who rely on California dairy for their dishes.

    About Real California Milk/the California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,200 family dairy farms, using some of the most sustainable dairy practices in the nation.

    For more information on sourcing cheese from California, contact the foodservice team at 209.883.6455 (MILK), businessdevelopment@cmab.net or RealCaliforniaMilk.com/Foodservice, LinkedIn, Facebook,

  • IDFA Announces 2022 Dairy Forum in California

    The International Dairy Foods Association (IDFA) is pleased to announce that registration for Dairy Forum 2022 opens today.

    Dairy Forum is back live and in person in 2022 in sunny Palm Desert, Calif. The event will challenge participants with the latest thinking on leadership, policy, technology, people and workforce, economics, and innovation. Dairy Forum is where industry leaders discover NEW ideas first and hear thought leaders share the latest thinking on innovative ways to view business in today’s dynamic marketplace. The event offers fresh perspective from C-suite leaders, thinkers, and influencers on issues that are important to the dairy industry NOW. Dairy Forum inspires industry leaders to focus on NEXT practices that deliver value and innovation in new ways.

    After a challenging year, Dairy Forum is where the dairy industry will come together to reconnect, retool and recharge for the important work ahead.

    “We are beyond excited to announce Dairy Forum 2022,” said Michael Dykes, D.V.M., president and CEO of IDFA. “I know that IDFA members and the dairy community are looking for opportunities to connect in-person, and nothing beats Dairy Forum in the beautiful Coachella Valley for inspiring that spirit of unity and engagement. For decades, Dairy Forum has connected the right people to the right issues at the right time to move our industry forward. Today, demand for delicious, nutritious dairy products is surging all around the world. Dairy Forum 2022 will provide new tools and thinking for our industry to continue to grow, better anticipate the future, and drive positive change for our employees, customers and consumers.”

    Dairy Forum 2022 will take place January 23-26 at the J.W. Marriott Desert Springs Resort & Spa in Palm Desert. Spread across three and a half days, the event includes main sessions, concurrent sessions, panel discussions, special presentations by sponsors and guests, receptions, meals, entertainment, and networking opportunities for leaders in the dairy industry.

    The IDFA Dairy Forum offers various levels of sponsorship opportunities. Sponsorship is one of the best ways for an organization to brand itself among the dairy industry’s top leaders and thinkers.

    To register for Dairy Forum 2022 and to learn more about sponsorships, visit www.dairyforum.org.

    The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation’s dairy manufacturing and marketing industry, which supports more than 3.3 million jobs that generate $41.6 billion in direct wages and $753 billion in overall economic impact. IDFA’s diverse membership ranges from multinational organizations to single-plant companies, from dairy companies and cooperatives to food retailers and suppliers, all on the cutting edge of innovation and sustainable business practices. Together, they represent 90 percent of the milk, cheese, ice cream, yogurt and cultured products, and dairy ingredients produced and marketed in the United States and sold throughout the world. Delicious, safe and nutritious, dairy foods offer unparalleled health and consumer benefits to people of all ages.

  • Chef Finalists For CaDairy2Go Competition Cook Off In NAPA

    The California Milk Advisory Board (CMAB) announced chef finalists in the inaugural CADairy2Go foodservice competition – a spotlight on “to-go” meal innovation. The competition, which will award prize money totaling $22,500 for creative use of California cheese and dairy in off premise dishes, will culminate with a live cook off event July 28that the Culinary Institute of America in Napa, California.

    Inspired by chefs and foodservice operators who made quick, creative pivots to adjust menus for the takeout and delivery model during the pandemic, the Real California Milk Foodservice Team invited 12 culinary professionals to compete in the CADairy2Go preliminary round. This list was winnowed to six finalist chefs and their creations to compete in a live cook-off event July 28th at the Culinary Institute of America’s Copia location in Napa.

    During the live event, emceed by “Check, Please! Bay Area” host, Leslie Sbrocco, dishes will be evaluated by a panel of three leading culinary professionals: Barbara Alexander, Certified Executive Chef and Certified Culinary Educator from the American Culinary Association; Neil Doherty, Corporate Executive Chef – Sr. Director of Culinary Development at Sysco; and Duskie Estes, Culinary Personality, Chef and Co-owner of Black Pig Meat Co. and MacBryde Farm.

    The 2021 CADairy2Go finalists are:

    In the “Cheese+Mac” category, Carrie Baird of Rose’s Classic Americana in Boulder, Colo., preparing Skipjack & Cheesy Mac, a dish inspired by what she cooks for herself with a variety of tastes and textures including four California cheeses, skipjack tuna, charred broccoli, peas and corn along with togarashi, sriracha and furikake seasoning. She will compete against Alex Sadowsky of Twin Peaks in Dallas, Texas, who will showcase California Cacio e Pepe Cheese and Mac, a twist on the classic “cheese and pepper” dish using triple cream California brie and a California manchego.

    Under “Cal-Mex”, Gina Galvan of Mood for Food Consulting in San Juan Capistrano, Calif. brings inspiration from family travels to Ensenada to her Surf & Turf Torta entry made with California panela cheese and lobster grilled in adobo butter, skirt steak, chorizo and California cotija cheese fries. Her competitor, Mary Grace Viado of Village Tavern in Birmingham, Ala., will showcaseMexi-Cali Shrimp Scampi, featuring cubes of blackened California panela and served with homemade arepas.

    In the “Innovate to Go” category, Marti Lieberman of Mac Mart in Philadelphia, Pa. will be presenting her Rangoon-inspired entry, Mac’n Snax, which brings portability to her five-cheese, ranch mac and cheese made ready for easy snacking or entertaining. She will face off against Brian Mullins of Ms. Cheezious® in Miami, Fla. who marries grilled cheese with fresh California mozzarella, cheesy pesto and a California Dry Jack cheese frico coating in his Frico Pesto Melt, a partnership of cheesy, gooey and crunchy.

    The cook off, hosted July 28th at the CIA’s Copia facility in Napa, will be streamed on Facebook live at 10:30 a.m. PT (Cheese+Mac), 12:30 p.m. PT (Cal-Mex), and 2:30 p.m. PT (Innovate To-Go) atfacebook.com/realcamilkfoodservice. Additional details on the competition and the chef competitors is available at CADairy2Go.

    “We were inspired by the creations of the CADairy2Go chefs who really pushed themselves to create recipes that not only spotlight the best of California dairy but also hold up to the rigors of takeout and delivery to ensure a positive consumer experience,” said Nancy Campbell, Business Development consultant for CMAB Foodservice. “This is where dairy shines, bringing flavor and functionality to foodservice operators in an affordable package.”

    As the nation’s largest dairy state, California boasts a long list of cheesemakers and dairy processors that are further driving to-go dining innovation. California leads the nation in milk production and is responsible for producing more butter, ice cream and nonfat dry milk than any other state. The state is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made exclusively with sustainably sourced milk from the state’s dairy farm families.

    California is a reliable, consistent source of sustainable dairy products used by chefs throughout the world. Check out the CMAB’s REAL Makers chefs who rely on California dairy for their dishes.

    About Real California Milk/the California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,200 family dairy farms, using some of the most sustainable dairy practices in the nation. For more information on sourcing cheese from California, contact the foodservice team at 209.883.6455 (MILK),businessdevelopment@cmab.net or RealCaliforniaMilk.com/Foodservice, LinkedIn, Facebook, Instagram and YouTube.

  • IDFA Welcomes 30 Future Dairy Industry Leaders Into NextGen Leadership Program

    The International Dairy Foods Association (IDFA) today announced that 30 future leaders of the dairy industry have been accepted into the third class of the NextGen Leadership Program, a signature program of IDFA’s People Strategy. This incredible group of emerging leaders was selected based on their experience and scope of responsibility within their organizations. They represent the broad diversity of people and business types across the dairy industry, and we are confident they will make a valuable a positive contribution to this year’s class. They have been identified by their nominating companies as tomorrow’s industry leaders.

    “IDFA and current dairy business leaders have made it a priority to develop future leaders for our industry who can manage disruption, advocate for sound policy, and lead with integrity,” said Michael Dykes, D.V.M., IDFA president and CEO. “That’s why I’m so proud to welcome this third NextGen Leadership Class—some of the best and brightest men and women rising through the ranks of our industry. IDFA’s NextGen Leadership Program will prepare them to lead our industry into a new era and make a real difference for dairy.”

    The program—now in its third year—is designed to support, guide, and prepare mid- to senior-level dairy industry professionals who are ready to take the next step in their leadership journey. The year-long program equips participants to build and expand relationships with their peers, hone leadership skills, and acquire advanced advocacy skills for the dairy industry. The class will convene regularly over the course of the coming year with a mixture of both in-person and virtual modules. The program focuses on three core areas: advocacy, education, and networking.

    “Our industry leadership is committed to preparing for the workforce of the future and this program is designed to cultivate that next generation of leadership one cohort at a time,” said Heather Soubra, IDFA senior vice president of strategic initiatives. “The caliber of candidates selected for Cohort 3 is exceptional and we are confident they will all make valuable and positive contributions to this year’s program.”

    The 2021-22 class includes:

    • Michael Agate, General Manager, Turner Dairy Farms
    • James Anderson, VP & Corporate Controller, California Dairies, Inc.
    • Ivan Beck, Sr. Director of International Sales & Key Accounts, Agropur
    • Mindy Berrey, Senior Director of Sales, Land O’Lakes, Inc.
    • Kristen Coady, Senior Vice President, Corporate Affairs, Dairy Farmers of America
    • James De Jong, Director, Dairy Economics and Risk, Glanbia Nutritionals
    • Derek DeGroot, Director of Dairy Procurement, Hilmar Cheese Company, Inc.
    • Michael Dudas, Director of Procurement, Schuman Cheese
    • Katie Egan, Director of Corporate Development, Crystal Farms
    • Thomas Filak, Vice President of Sales, North America, Dairy.com and Orbis MES
    • Steve Gulley, Chief Marketing Officer, Dairyamerica, Inc.
    • Marissa Hake, Director of Animal Welfare and Sustainable Farming, Fairlife, LLC
    • Heather Iafrate, General Manager, Marketing, Norseland Inc.
    • Marvin Jones, Plant Director, Bel Brands USA
    • Mara Kamat, Vice President of Human Resources, Great Lakes Cheese
    • Kelly Kerrigan, HR Director, Michigan Milk Producers Association
    • Jimmy Lawhorn, Vice President, Sales and Marketing, Blue Bell Creameries
    • Brian Loch, Vice President of Sales, Saputo Dairy USA
    • Katie Lott, Director of Farm Engagement, Tillamook Co Creamery Association
    • Florian Middelhuis, Vice President, Sales & Marketing, Idaho Milk Products
    • Tracy Mobley, Kroger Dairy Sourcing Leader, Kroger
    • Kristin Naranjo, CFO, Valley Milk, LLC
    • Jose Quijada, Assistant Vice President, Corporate Accounts, Ecolab
    • Patti Schaefer, Director of Milk Marketing & Member Services, First District Association
    • Sean Simonian, Director of Sales, Producers Dairy Foods Inc.
    • Kristine Stoll, Director, Regulatory, Schreiber Foods
    • Brad Suhling, Corporate Quality Assurance, Prairie Farms Dairy
    • Rachel Turgasen, Director of Milk Supply & Policy, Foremost Farms USA
    • Eric Vorpahl, Director of Purchasing, Bulk Cheese & Risk Management, Masters Gallery Foods
    • Zach Waite, Director of Strategic Growth and Innovation, Hershey’s Ice Cream

    Learn more about the NextGen Leadership Program here.

  • Ice Cream Sales and Production Hot Ahead of National Ice Cream Day

    With National Ice Cream Day just around the corner, Americans are lining up at scoop shops and grocery checkout lines at near-record numbers to get their favorite flavors of ice cream. Recent data provided to the International Dairy Foods Association show hard ice cream production for the first five months of 2021 running ahead of last year when hard ice cream production set a five-year high with more than 1 billion gallons produced. Through the first six months of 2021, just as the summer season kicked into high gear, retail ice cream sales (grocery) continued to flex their muscle and were slightly behind 2020’s record highs when shoppers couldn’t get enough of America’s frozen treat.

    “Ice cream sales set a blazing pace in 2020 and just never let up,” said Michael Dykes, D.V.M., president and CEO of IDFA. “All in all, 2021 is shaping up to be one of the strongest years on record for ice cream production and sales as the U.S. economy opens up and restaurants and food service compete with grocery stores for ice cream sales. Americans love to celebrate National Ice Cream Day every day.”

    Ice cream production began its rebound in 2019, according to data from the U.S. Department of Agriculture. That’s when overall dairy consumption in the United States reached an all-time high, led by huge growth in cheese, butter, and yogurt. Since the USDA began tracking per capita dairy consumption in the 1970s, the trend has continued upward for five straight decades, increasing 21% since 1975. Overall, USDA data show American per capita dairy consumption across products consistently increasing each year, with 2019 up 6% over the past five years, 10% over the past 15 years, and 16% over the past 30 years.

    This year, National Ice Cream Day will be celebrated on Sunday, July 18th. The tradition began in 1984 when President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. National Ice Cream Day has been recognized by the President of the United States ever since.

    “Everyone knows President Biden is a huge fan of ice cream and we hope to see him enjoying a cone or dish of his favorite flavor on National Ice Cream Day,” said Dykes. “America’s dairy farmers and dairy foods makers are important to our national economy, and they appreciate the President’s support.”

    Each year, IDFA releases data and statistics on ice cream. Here are the latest:

    IDFA Ice Cream Stats: Ice Cream Sales Are Hot, Continuing Record Pace

    • In 2020, ice cream makers in the U.S. churned out just over 1 billion gallons of hard ice cream, up 6% from 2019, according to USDA data.
    • In the first five months of 2021, hard ice cream production was running 4% ahead of 2020 levels, according to USDA.
    • The return of foodservice has stoked ice cream production. Some IDFA members who supply ice cream to the foodservice sector report sustained double-digit growth in 2021.
    • Through the first six months of 2021, retail ice cream sales (grocery) continued to flex their muscle and were slightly behind (-2%) the same period from 2020 and well above 2019, according to IRI data.
    • From March through May 2021, sales of frozen novelties like fudgesicles and ice cream bars were a whopping 24% ahead of the same period in 2019.
    • The average American eats approximately 23 pounds of ice cream each year.
    • The United States ranks second in global ice cream consumption only to China—which has 1 billion more people living in its borders.
    • Fortune Business Insights estimates the global ice cream market will reach $91.9 billion in 2027, up from $70.9 billion in 2019—a 30% jump in less than a decade due to the world’s craving for ice cream.
    • U.S. ice cream makers contribute $13.1 billion to the U.S. economy and support 28,800 dairy industry jobs, according to IDFA’s Dairy Delivers.
    • The majority of U.S. ice cream and frozen desserts are made between March and August. July is the busiest production month for ice cream makers.
    • Thomas Jefferson is credited as the first American to write down an ice cream recipe.

    IDFA partnered with Research America in 2019 to study U.S. ice cream data and trends.

    • Nearly two-thirds of Americans rank vanilla as their favorite ice cream flavor. America’s top 10 favorite ice cream flavors:
      1. Vanilla
      2. Chocolate
      3. Cookies N’ Cream
      4. Mint Chocolate Chip
      5. Chocolate Chip Cookie Dough
      6. Buttered Pecan
      7. Cookie Dough
      8. Strawberry
      9. Moose Tracks
      10. Neapolitan
    • America’s favorite novelty products are:
      • Sandwiches
      • Mini cups
      • Sticks or pops
      • Cones
      • Bars

    More information about ice cream is available on IDFA’s website: www.idfa.org/news-views/media-kits/ice-cream.