California Ag Network

Category: Dairy Industry

  • Veronique Lagrange Appointed Director Of California Dairy Innovation Center

    The California Milk Advisory Board (CMAB), the marketing order representing California dairy producers, today announced the addition of Veronique Lagrange as the Director of the California Dairy Innovation Center (CDIC). The CDIC was recently created to further product-oriented innovation and enhance productivity for the California dairy industry. Working closely with the CMAB and the California Dairy Research Foundation (CDRF), Lagrange will act as a liaison for researchers, educators, business development representatives, and processors interested in innovation efforts.

    Most recently Lagrange held the position of Director of Business Development for the American Dairy Products Institute (ADPI), where she also chaired the Center of Excellence; as well as several industry taskforces. She also spearheaded The Strong Inside campaign, and served as a subject matter expert for business strategies, nutrition and scientific matters; in addition to the organizer of technical programs and conferences.

    Lagrange previously held roles at the US Dairy Export Council (USDEC), which included Senior Vice President of Business Development, Strategies and Insights, and Director of International Marketing. Furthermore, she has conducted food technology programs for the California Raisin Advisory Board, Almond Board of California, and National Honey Board.

    “Veronique will be a tremendous asset to California dairy innovation, as she brings a breadth of experience and skills to our team”, said John Talbot, CEO of the CMAB. “At both ADPI and USDEC, Veronique has had valuable experience with the research and development of dairy products and ingredients. She is extremely knowledgeable of their applications and functionality in manufacturing, as well as their vital role in the export business, which is very important to us.”

    “It is truly an honor to have this opportunity for leadership of this unique program, which will be guided by the goals and priorities established by a cross-industry committee. I look forward to being an active partner and advocate within the dairy community to promote innovation and also to support the development of the workforce which will, in turn, ensure the global competitiveness of the California dairy industry in the future,” said Lagrange.

    CDRF is pleased to welcome Veronique as the new director of the CDIC,” said Denise Mullinax, Executive Director of CDRF. “We look forward to collaborating with her in the expansion of research in the areas of innovation and development on behalf of the California dairy industry.”

    Lagrange received her BS and MS degrees in Food Science from the University of Wisconsin, Madison. She also holds a degree in Nutrition from Ecole de Medecine, Paris, France, and a Doctorate degree in Engineering Management from George Washington University, Washington D.C. In addition to these accolades, Lagrange completed the Executive Program on Managing Technical Professionals and Organizations at the Massachusetts Institute of Technology, Sloan School of Management, as well as the Digital Marketing Program at the Yale University School of Management.

    California is the nation’s leading milk producer. It also produces 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 milk from the state’s dairy farm families.

    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 families and is one of the largest agricultural marketing boards in the United States. With a mission to increase demand for products made with Real California Milk, the CMAB is celebrating 50 years promoting 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. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

    About the California Dairy Research Foundation (CDRF)
    CDRF is an independent nonprofit public benefit foundation whose mission is to lead and deliver the best research and science-based programs to support an innovative and sustainable California dairy industry. For more information about CDRF and the research it supports, visit cdrf.org.

  • First-Ever USMCA Enforcement Action on Behalf of Dairy Farmers to Hold Canada Accountable for Undermining Value

    United States Trade Representative Robert E. Lighthizer announced today that the United States is exercising its rights under the United States-Mexico-Canada Agreement (USMCA) to address measures adopted by the Government of Canada that are contrary to the provisions of the agreement and harm U.S. dairy farmers.  Specifically, the United States is challenging Canada’s allocation of dairy tariff-rate quotas (TRQs).  By setting aside and reserving a percentage of each dairy TRQ exclusively for processors, Canada has undermined the ability of American dairy farmers and producers to utilize the agreed-upon TRQs and sell a wide range of dairy products to Canadian consumers.    

    “President Trump successfully renegotiated the USMCA to replace the failed NAFTA, and a key improvement was to give U.S. dairy producers fairer access to Canada’s highly protected dairy market,” said Ambassador Lighthizer.  “Canada’s measures violate its commitments and harm U.S dairy farmers and producers.  We are disappointed that Canada’s policies have made this first ever enforcement action under the USMCA necessary to ensure compliance with the agreement.  This action demonstrates that the United States will not hesitate to use all tools available to guarantee American workers, farmers, ranchers, and businesses enjoy the benefits we bargained for.”

    Ambassador Lighthizer provided official notice to Canada that it was exercising its rights to enforce the USMCA in a letter to Canada’s Minister of Small Business, Export Promotion and International Trade Mary Ng.  If the United States and Canada are not able to resolve the United States’ concerns through consultations, the United States may request the establishment of a USMCA dispute settlement panel to examine the matter.

    Background

    As defined in the USMCA, a TRQ is “a mechanism that provides for the application of a preferential rate of customs duty to imports of a particular originating good up to a specified quantity (in-quota quantity), and at a different rate to imports of that good that exceed that quantity”.  Under the USMCA, Canada has the right to maintain 14 TRQs on dairy products, including milk, cream, skim milk powder, butter and cream powder, industrial cheeses, cheeses of all types, milk powders, concentrated or condensed milk, yogurt and buttermilk, powdered buttermilk, whey powder, products consisting of natural milk constituents, ice cream and ice cream mixes, and other dairy.

    In notices to importers that Canada published in June and October for dairy TRQs, Canada sets aside and reserves a percentage of the quota for processors and for so-called “further processors”, contrary to Canada’s USMCA commitments.  This restriction undermines the value of Canada’s TRQs for U.S. producers and exporters by limiting their access to in-quota quantities negotiated under the USMCA.

    A copy of the consultation request can be found here.

  • Animal Agriculture Alliance Virtual Summit to Help Turn “Obstacles to Opportunities”

    Today, the Animal Agriculture Alliance announced that its 2021 Stakeholders Summit, set primarily for May 5-6, will be hosted virtually and themed “Obstacles to Opportunities.” The annual Summit brings top thought leaders in the industry together to discuss hot-button issues and out-of-the-box ideas. In addition to announcing the theme and virtual format for 2021, the Alliance also issued a call for proposals to speak at the event.

    The Summit is a one-of-a-kind conference attended by a diverse group of decision makers, including representatives from farms, ranches, allied industries, food processors, restaurants, grocery stores, legislatures, universities, government agencies and media. The 2020 event (also hosted virtually) was the largest yet, attracting 515 attendees from around the world.

    “I think we are all ready to turn the page on the obstacles of 2020 and seek opportunities to ensure a bright future for animal agriculture in 2021 and beyond,” said Kay Johnson Smith, Alliance president and CEO. “Our Virtual 2021 Summit will help everyone in the food chain work together toward that goal. We’re excited about building on the smashing success of our 2020 Virtual Summit to host another top-notch virtual event and hopefully set another attendance record.”

    Challenging times. Unprecedented times. Uncertain times. We’re all over the clichés. But we’re far from over the impact COVID-19 and 2020 in general have had on agriculture and the food industry. However, there is hope. With the right tools we can ensure the food chain is stronger than ever. We can use this time to hone our messages, fine-tune our strategies and connect, engage and protect like never before. Now is the time to turn the obstacles of 2020 into opportunities for the decades to come, and 2021 Virtual Summit attendees will leave with the right tools and ideas to do just that.

    “Hosting our Summit virtually is a perfect example of turning an obstacle into an opportunity,” said Hannah Thompson-Weeman, Alliance vice president of communications. “We deeply wish we could host our traditional in-person Summit. Nothing beats the energy of being in a room together sharing our passion for animal agriculture. However, the ongoing public health situation is making that look like an impossibility for May 2021, as the health and safety of our attendees will always be our top priority. While it isn’t our first choice, the virtual setting will allow us to be safe while also making our Summit content accessible to a broader audience.”

    The Alliance is seeking proposals for keynote presentations and panel discussions that fit this theme. Proposals to speak at the event are being accepted through December 31, 2020. For more information, visit the proposal guidelines and form at https://animalagalliance.org/resource/request-for-speakers-2021-stakeholders-summit/. For questions about the speaker proposal process, contact Hannah Thompson-Weeman at hthompson@animalagalliance.org.

    Registration for the Virtual Summit will open in early 2021 and a tentative schedule will be shared at that time. Check the Summit website for the most up-to-date information. You can also follow the hashtag #AAA21 for periodic updates about the event on social media. For general questions about the Summit please email summit@animalagalliance.org or call (703) 562-5160.

    About the Alliance:

    The Animal Agriculture Alliance is an industry-united, nonprofit organization that helps bridge the communication gap between farm and fork. We connect key food industry stakeholders to arm them with responses to emerging issues. Weengage food chain influencers and promote consumer choice by helping them better understand modern animal agriculture. We protect by exposing those who threaten our nation’s food security with damaging misinformation.
    Find the Alliance on Facebook, Twitter, and Instagram.

  • CA Dairy Organizations Host 900+ in Successful Virtual Summit

    Dairy Cares — California’s dairy farmers are leading change and making significant progress in reducing greenhouse gas (GHG) emissions and advancing planet-smart, sustainable farming practices. Ongoing partnerships remain critical to this progress. On November 5-6, the virtual California Dairy Sustainability Summit welcomed 900+ registrants, with more than 600 tuning in live throughout the two-day online event.

    The virtual summit hosted conversations among dairy farmers, industry leaders, government officials, leading researchers, technology providers, and sustainable food, consumer, and nutrition experts. The program recognized true sustainability includes economic and social considerations, in addition to environmental—ultimately aiming to ensure the ongoing availability of affordable, nutrient-rich foods. Given the current economic challenges, this effort is paramount as more than 54 million Americans currently face food insecurity. Through panel discussions and keynotes, speakers recognized accomplishments and opportunities to further improve the sustainability of family dairy farms and the entire supply chain.

    World-renowned researchers provided important perspective and scientific basis for discussing strategies and policies to drive change. Dr. Ermias Kebreab of the University of California, Davis shared research demonstrating significant reductions acheived in the water and GHG footprints of California dairy farm production. He noted that global GHG emissions could be reduced by 1.73% if all regions could produce milk as efficiently as California. Dr. Frank Mitloehner of UC Davis explained how methane has a relatively short atmospheric lifetime, and that the state’s efforts to reduce dairy methane can lead to global cooling. Dr. Myles Allen of the University of Oxford further highlighted the differences between methane and carbon dioxide and why they should be treated differently in strategies to reduce global warming.
     
    California’s state officials also contributed important insights. Richard Corey, Executive Officer of the California Air Resources Board explained how the state’s policies are helping to reduce GHGs, noting that incentive-based approaches funded through public-private partnership—such as the state’s dairy digester program—are critical to that effort. Carlos Suarez, California State Conservationist highlighted the great history and ongoing conservation efforts taking place through partnership between the USDA Natural Resource Conservation Service and dairy farmers—helping improve the protection of air quality, water resources, soil health, and wildlife habitat. Jenny Lester Moffitt, Undersecretary of the California Department of Food and Agriculture led a discussion among dairy farmers, as they shared their personal experiences with adopting new farming practices to improve soil health and water conservation.
     
    Leaders of the nation’s largest dairy cooperatives and the US Dairy Export Council also shared their visions for sustainability, focusing on employees (both on farms and within processing facilities), animal welfare, the environment, economic viability, and nutrition. The national dairy industry is committed to reducing GHGs, working toward a net zero climate impact by 2050. Leaders noted that strong partnerships and advancements in technology—as well as rural connectivity—will all be critical to achieving this goal.
     

    More than 50 speakers participated throughout the two-day virtual event—sharing unique insights on a wide variety topics. Sessions highlighted important efforts to improve the protection of environmental resources and further the adoption of renewable energy. Dairy farmers also discussed participating in community efforts to ensure clean drinking water for all, and working in partnership with researchers, technical experts, and government agencies to improve how groundwater resources are protected. Tremendous opportunities are currently being explored, including avenues for maximizing the use of manure nutrients on crops across California’s rich and diverse agricultural landscape.

    Despite economic challenges and uncertainty, speakers expressed optimism and an ongoing willingness to work together. “I think we’re just about to hit our stride,” said Lyle Schlyer, President of Calgren Dairy Fuels, a company that partners with dairy farmers to create renewable, carbon-negative transportation fuel. Schlyer participated in a panel discussion about opportunities and strategies to ensure dairy biogas continues to help fuel California’s clean energy and climate goals.
     
    Overall, the virtual California Dairy Sustainability Summit took a meaningful look at complex sustainability issues and the bigger picture. Digital consumer expert, Steve Lerch said that while consumers value sustainability, it’s difficult to fully understand, measure, and compare what brands and companies are doing to be sustainable. For this reason, it’s important to communicate a clear and compelling sustainability story. It was also noted that the ongoing global pandemic has further highlighted the importance of nutrition, as well as our overall health and well-being. Milk and dairy foods play an important role in nourishing people of all ages, to help create healthier communities in California and beyond.
     
    The California Dairy Sustainability Summit is hosted by Dairy Cares, California Dairy Research Foundation, California Milk Advisory Board, California Dairy Quality Assurance Program, and Dairy Council of California. The summit would not be possible without the generous support of its sponsors. Organizers look forward to future opportunities to host ongoing collaborative efforts.
    2020 has been a year of many challenges, but also of creativity, compassion, and perseverance. The Virtual California Dairy Sustainability Summit is an example of that spirit and a milestone in the ongoing efforts to advance planet-smart dairy farm practices.

  • Transform (sulfoxaflor) Full Label Could be a Major Benefit for Alfalfa IPM

    The California Department of Pesticide Regulation is currently reviewing the use of Transform (sulfoxaflor) for insect pest management in alfalfa hay production. A decision on whether to register Transform with a label for use in California alfalfa is expected to occur by the end of 2020. The registration of Transform has been so far deferred due to concerns of potential impacts on pollinators. Transform currently has a full EPA label for use in alfalfa hay in all other states, but not in California. 

    This is something California alfalfa growers and PCAs should pay attention to, and consider weighing in.

    Why is this of interest? California, with its mild climate, supports a wide range of sucking insects, including an array of alfalfa pests including blue alfalfa aphid (BAA), pea aphid (PA), spotted alfalfa aphid (SAA), cowpea aphid (CPA), as well as whitefly and leafhoppers.

    Figure 1. Blue Alfalfa Aphid Damage, Nevada, 2020. Growers in other states are able to use Transform to control this damaging pest.

    There have been major insect pest outbreaks in alfalfa in recent years (see article “The Blue Alfalfa Aphid: A continuing problem” ). Growers have struggled to control these devastating pests, unfortunately often spraying multiple times with broad-spectrum insecticides in attempts to control their damage. The BAA especially has become more difficult to control.

    This is a problem for several reasons: 1) These hard-to-control infestations have been economically devastating to California growers, 2) growers often use broad-spectrum insecticides which have the unfortunate effect of damaging beneficial predator populations (which help to control remaining pests) – see ‘Natural Enemies are Important”, and 3) over-use of the same insecticides can lead to insecticide resistance (see blog). These lead to environmental problems (excessive pesticide use), insecticide resistance, as well as high costs and low production.

    Diverse Tools Needed. Targeted and effective, aphid-specific tools for alfalfa are critically needed by this industry, which is losing insecticides (e.g. see ‘The End of Chlorpyrifos’) and has seen pests become increasingly difficult to control. Transform would be a useful tool to address this need.

    Figure 2. Blue alfalfa aphid (left) and Cowpea aphid (right) are commonly seen in alfalfa fields. The blue aphid is particularly difficult to control.

    Our data suggest that Transform works well for managing serious sucking insects like aphids, whiteflies, and leafhoppers that cause significant yield and quality losses in alfalfa. BAA continues to be challenging to control with significant yield and quality losses occurring statewide (See Blog ‘I’ll be Back’ from April, 2020). Stubble fields that are just breaking dormancy late winter are the most at risk of stand and yield losses. Small, growing plants are vulnerable to the toxins that BAA inject during feeding.

    Statewide Label Needed. Transform currently has a Section 24c Special Local Needs (SLN) in California for Siskiyou, Lassen, Modoc, and Shasta Counties for helping to manage BAA and other aphid pests, with restrictions (applications must occur between 7pm and 7am OR when the temperature is below 50 F at the site of application).

    Alfalfa growers would greatly benefit from a statewide label for Transform in alfalfa, similar to what is in place in other states, especially for southern regions which have seen devastating aphid infestations. Transform would be a good tool to have in alfalfa because UC Cooperative Extension (UCCE) research has shown that:

    1)      In UCCE low desert trials, Transform can have better efficacy controlling BAA than Sivanto (flupyradifurone), another aphicide registered for use in alfalfa.

    2)      Transform is softer on beneficial insects than currently registered pyrethroids, organophosphates, and carbamate insecticides, helping to prevent secondary pest outbreaks and resurgence of pests.

    3)      Transform provides growers with a much-needed tool to control multiple pests during a single growing season, including whiteflies, aphids, and leafhoppers, which unfortunately may take multiple insecticide applications otherwise.

    Restrictions.  CA-DPR also needs to address the restrictions in the current 24c SLN because they are problematic for several reasons:

    1)      UCCE research shows that night time or early morning dew on the alfalfa foliage may interfere with the efficacy of Transform, resulting in a 30% reduction in efficacy. This is important since yield damage can occur from blue alfalfa in just a few days.

    2)      For warmer regions of the Central Valley and the Low Desert regions (Palo Verde and Imperial Valley), restricting applications to < 50oF is nearly impossible to meet because BAA is most problematic in March when temperatures are often above this.

    3)      Keep in mind that forage alfalfa harvested in spring (when aphids are most damaging) is largely harvested in the bud stage, not flowering, lessening the risk to pollinators, especially given a 7-day pre-harvest interval, which is typically well before flowering.

    4)      Night-time applications are more dangerous for applicators. Worker health and safety is improved for daytime applications.

    Summary

    A full label for Transform would be of benefit to farmers and would help reduce the over-use of broad spectrum insecticides that we have observed taking place in attempts to control large aphid infestations. We have observed farmers unfortunately spraying multiple times (e.g. a pesticide treadmill), when a more focused aphid control measure would be more effective, and protect beneficial insects. UCCE research has shown that Transform provides excellent control of piercing-sucking insects like aphids, whiteflies, and leafhoppers, and would contribute to a diversity of tools to manage insect pests in an integrated way. Transform (sulfoxaflor) is a selective insecticide that is relatively safe for important aphid predators such as lady beetles and lacewings and thus contributes to goals of IPM. — By Dan Putnam, Rachael Long, Michael Rethwisch & Ian Grettenberger, UC Cooperative Extension

  • Compound from Soil Bacterium Gets Reboot as Antibiotics Super Booster

    USDA Agricultural Research Service (ARS) scientists and their collaborators continue garnering success in their tests of a compound that could bolster the potency of beta-lactam antibiotics, potentially reducing the dosages required and helping stave off resistance in the germs they’re meant to kill.

    According to Neil Price, a chemist with the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, beta-lactams are a class of antibiotics widely used in human health, veterinary medicine and agriculture. Many are penicillin- and cephalosporin-based. However, some germs have developed resistance to the drugs, threatening their continued effectiveness in fighting infection and preventing illness. Indeed, the Centers for Disease Control and Prevention estimates antibiotic-resistant germs infect at least 2.8 million people in the United States each year. Of that total, 35,000 people die as a result.

    For his part, Price has partnered with a team of ARS scientists to bolster the potency of these antibiotics with a rebuilt version of a compound called tunicamycin. In nature, certain types of bacteria secrete tunicamycin in an act of chemical warfare to keep competing microbes from reaching choice resources. Unfortunately, tunicamycin also blocks the activity of a key protein in human and animal cells. To overcome this problem, the team reconfigured tunicamycin with a pair of hydrogen atoms, blunting its harm to human and animal cells but not germs.

    In the first round of laboratory trials, mixing the modified tunicamycin with oxacillin and other penicillin-based drugs made them 32 to 64 times more potent. Since then, the team has expanded the list of beta-lactam antibiotics that are synergized by one of two modified tunicamycins: TunR1 and TunR2.

    For example, 11 beta-lactams showed a two- to 256-fold increase in potency against Bacillus subtilis bacteria—including a Penicillin-G-resistant strain—when combined with TunR2 in microtiter plate tests. Additionally, Cefquinome (a fourth-generation cephalosporin-based antibiotic commonly used to treat bovine respiratory illness in cattle and ailments in swine) showed a 500-fold increase in potency against B. subtilis when combined with TunR2.

    “That synergistic effect is important for both overcoming pathogen resistance to Cefquinome and achieving a potential cost savings from needing 500 times less of it,” said Price, who co-authored a paper published in the August 2019 issue of the Journal of Antibiotics. ARS has also established a Material Transfer Research Agreement with Cayman Chemicals Company of Ann Arbor, Michigan, to scale-up the compounds’ production so that other research groups can evaluate their antibiotic-bolstering effects, especially in the biomedical field.

    The Agricultural Research Service is the U.S. Department of Agriculture’s chief scientific in-house research agency. Daily, ARS focuses on solutions to agricultural problems affecting America. Each dollar invested in agricultural research results in $20 of economic impact.

  • Chef Ricky Webster Wins $15,000 in Real California Pizza Contest

    Using a revised bake-off format in line with the current Covid-19 protocols, the California Milk Advisory Board (CMAB) awarded two contestants with $25,000, in the 2020 Real California Pizza Contest – an international search for the best pizza recipes using Real California Cheese.

    Grand Prize winner Ricky Webster, former executive chef for SYSCO Spokane and current owner of Rind and Wheat Bakery in Spokane, Wash., took home the grand prize for his pizza, The Wharf. Competing in the REAL California category, Webster’s clam chowder-inspired pizza paired a sourdough crust and fresh clams with three California cheese and dairy products – crème fraîche, mozzarella, and heavy cream – to pay homage to the iconic San Francisco Fisherman’s Wharf landmark. Webster received $5,000 for winning the category and an additional $10,000 for the grand prize distinction.

    Grand Prize winner Ricky Webster

    “I am beyond excited to have won the Grand Prize in the 2020 Real California Pizza Competition! My Pizza ‘The Wharf’ was truly inspired by growing up in the Bay Area,” said Webster. “Thank you to the CMAB for hosting this amazing competition and for still going through with it. It was such a positive event to be part of!”

    Joining Webster in the winners’ circle was Lars Smith, a professional chef and owner of State of Mind Public House and Pizzeria in Los Altos, Calif. Smith won $10,000 for entries in both of the remaining two categories with the following pizzas:

    • Elotero, a delicious interpretation of Mexican street corn that featured California Oaxaca, Cotija and Requeson cheeses alongside guajillo-braised pork shoulder, topped the Cal-Mex category by tastefully fusing California and Mexican cuisine; and
    • Fire on the Mountain, which showcased California Oaxaca and crèma Mexicana to balance an assortment of produce-centric toppings including Fresno peppers and roasted cauliflower to win the Plant Forward category.

    “Winning one of my categories would have been amazing but winning both categories wasn’t even something I considered a possibility. I also can’t stress enough how much winning in this specific competition means to me,” said Smith. “Using California cheeses and products in general is so integral to who I am as a chef. I’m so thankful I had the opportunity to show everyone that California makes some of the best, if not the best, cheeses in the world.”

    The nine other finalists received $500 each for reaching the bake-off.

    “This year’s contest highlighted several top trends in foodservice,” said Mike Gallagher, Business and Market Development Consultant for the CMAB. “The finalists impressed the judges with unique recipes, bold interpretations within our innovative categories, and an overarching commitment to the creative use of California dairy throughout each pizza.”

    The contest, which awarded prizes totaling $30,000 for the most innovative use of cow’s milk cheeses from California and made with Real California Milk, was open to professional chefs and culinary students across the U.S. The socially distanced bake-off event was held at The Culinary Institute of America (CIA) at Copia in Napa, Calif.

    After an entry period that resulted in entries from 24 different states, 11 professional chefs were selected as finalists, hailing from California and as far away as Florida, Texas, Washington, and Mexico. Efren Ríos, a professional chef from Mexico City, earned his spot as a finalist by winning the “Campeonato Mexicano de la Pizza” competition in late 2019. The international expansion of the contest in 2020 represents the broad appeal and application of California dairy products within foodservice outside of the United States.

    The Covid-19 pandemic demanded significant adaption to safely conduct the 2020 iteration of the contest. To prioritize the health of all participants, the finalists’ winning recipes were prepared and baked by chef instructors from the CIA. These adjustments were vital to responsibly hold the contest, which served as an opportunity for the CMAB to stand with the foodservice industry following months of hardship from the pandemic.

    “Foodservice is a big part of total California dairy and, just as dairy farmers haven’t stopped producing nutritious milk during this uncertain time, the foodservice community has continued to step up and keep our communities fed,” said Bob Carroll, Vice President of Business Development for the CMAB. “Technomic estimates that total foodservice sales are going to be down 25% this year so continuing this contest and honoring the creativity and commitment of chefs and foodservice operators is one way we can help.”

    A renowned panel of judges – Tony Gemignani, 13-time World Pizza Champion; Glenn Cybulski, certified pizzaiolo and award-winning executive chef; and Thomas Garnick, founder of Brava! Pizzeria and 2019 RCPC Grand Prize Winner – presided over the contest. The judges based their scores on a variety of factors including taste, texture and the inventive use of cheeses made with Real California Milk.

    “When the pizza industry is healthy, the California dairy industry is healthy,” stated John Talbot, CEO of the CMAB. “So much of our business goes into the pizza industry that it’s really important for California dairy farmers when we can help advance and innovate in the pizza category.”

    The full list of finalists for the 2020 Real California Pizza Contest is as follows:

    Cal-Mex

    • CATEGORY WINNER: Lars Smith, a professional chef from Los Altos, Calif., is the owner of State of Mind Public House and Pizzeria. Smith was a finalist in the 2019 contest.
    • Linda Ortega, a professional chef from Watsonville, Calif., is the owner of Fired Up Fresh.
    • Jordan Lawson, a professional chef from Bellingham, Wash., works at La Fiamma Wood-Fire Pizza.
    • Buffy Wimmer, a professional chef from McKinney, Texas, is the owner of Jersey Pies. She was a 2019 RCPC finalist as well.

    The REAL California

    • GRAND PRIZE AND CATEGORY WINNER: Ricky Webster, another 2019 finalist, is a professional chef from Spokane, Wash. who worked at SYSCO Spokane and now owns Rind and Wheat Bakery.
    • Efren Ríos, a professional chef from Mexico City, works at Bottega Napule.
    • Justin Wadstein, a professional chef from Santa Cruz, Calif., is the owner of Sleight of Hand Pizza.
    • Phillip Ma, a professional chef from San Francisco, Calif, is the owner of Dough.

    Plant Forward

    • CATEGORY WINNER: Lars Smith, a professional chef from Los Altos, Calif., is the owner of State of Mind Public House and Pizzeria.
    • Domenica Catelli, a professional chef from Geyserville, Calif., is the owner of Catelli’s.
    • Anisha Blodgett, a professional chef from San Diego, Calif., is the owner of Powerhaus Wholesome Pizza & Eats.
    • Joe Mialki, a professional chef from Port Orange, Florida, is the co-owner of Giuseppe’s Steel City Pizza.

    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 families and is one of the largest agricultural marketing boards in the United States. With a mission to increase demand for products made with Real California Milk, the CMAB is celebrating 50 years of promoting 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.

  • Model Filter System Removes Antibiotics from Wastewater

    A model for an economical filter system that can remove antibiotics from wastewater has been designed by Agricultural Research Service (ARS) and University of California-Riverside (UCR) collaborators.

    Microbiologist Mark Ibekwe with the ARS Agricultural Water Efficiency and Salinity Research Unit in Riverside, California, and UCR soil chemist Daniel Ashworth constructed the prototype system using four layers of natural materials: gravel, sand, soil, and biochar in a column 50-cm tall and 12-cm diameter.

    They used the laboratory-scale model to remove four antibiotics: amoxicillin, cefalexin, sulfadiazine, and tetracycline at various levels of efficiency. These four antibiotics were selected for testing in the scale model because they are among the most common in wastewater treatment plant effluent. Conventional wastewater treatment plant systems are relatively effective at removing nutrients and bacteria but can be somewhat ineffective at removing antibiotics.

    The effectiveness of the laboratory-scale system varied with the antibiotic being evaluated. It successfully removed 98 percent of the tetracycline, followed by 91 percent of cefalexin, 81 percent of amoxicillin and 51 percent of sulfadiazine. The antibiotics had initial concentrations of 10 ppb, comparable to levels that have been seen in municipal wastewater.

    Amoxicillin and cefalexin removal were largely controlled by chemical degradation in the gravel layer, while sulfadiazine was largely removed by a combination of chemical and microbial degradation in the soil mixed with a biochar layer. Tetracycline was primarily removed by chemical reactions with water (hydrolysis) in the gravel layer.

    “These results show the importance of using layers of different materials to target different antibiotics rather than expecting one layer and material will be able to do the job.” said Ibekwe.

    Increasing the time it takes for the water stream to pass through the column also improved removal efficiency, especially for amoxicillin and cefalexin. In this design, the simulated wastewater enters at the bottom of the column to saturate the bottom layer and then is pumped up through the column to flow out through the top.

    A “full-size” scale-upped version of the researchers’ filter system—one that might serve a small-town wastewater treatment plant—would be about 2 meters tall and 50 cm in diameter, according to Ashworth. Of course, you could use multiples of the columns to serve a larger need and the footprint would still be relatively small, which is one of the powerful features of this system, Ashworth added.

    There are some existing systems that can remove antibiotics from wastewater, but these tend to be very expensive or require much more space. This research was published in the Journal of Environmental Chemical Engineering.

    The Agricultural Research Service is the U.S. Department of Agriculture’s chief scientific in-house research agency. Daily, ARS focuses on solutions to agricultural problems affecting America. Each dollar invested in agricultural research results in $20 of economic impact.

  • Four Dairy Snack Startups Compete For $200,000 In Real California Milk Snackcelerator Competition Finals

    Two Savory, Two Sweet Competitors Preparation for Final Showdown to Make it to Market

    Tracy, Calif. – November 12, 2020 – Ice cream infused with vegetables, to-go premium cheese snacks, decadent chocolate mousse and flavored paneer make up the finalists announced today in the Real California Milk Snackcelerator product innovation competition created by the California Milk Advisory Board (CMAB) and VentureFuel. This is the second event of its kind by the California dairy industry designed to inspire ideas integrating the values of fluid milk and dairy ingredients into snacks to meet growing consumer demand and providing resources to help bring them to market.

    Finalists include:

    • Peekaboo Ice Cream: The first and only organic ice cream with the added nutritional benefits of vegetables.
    • Yummy Industries: Cheese Bits: A line of all-natural, fresh and wood-smoked scamorza and chechil cheeses, conveniently shaped and packaged for on-the-go snacking.
    • Petit Pot: An indulgent single-serve chocolate mousse dessert, perfect for family snacking, made with the best organic, local ingredients from the first brand to bring traditional French desserts to American grocery stores.
    • Sāch Foods Flavored Paneer: The world’s first flavored and artisanal paneer in a snackable form. Rooted in Indian cuisine paneer is a time-tested, nutrient-rich food and a high-protein favorite for millions around the world.

    These four innovators were selected from a field of 16 sweet and savory semi-finalist competitors during a two-day virtual pitch event judged by a group of snack experts from Conagra, SnackRiot, Hershey’s, Bristol Farms, General Mills, Unilever, Mondelez, Rosa Brothers, RangeMe, Acreage Holdings, Better Food Ventures and Trail Mix Ventures. A virtual fan vote, through Perksy, which provides market research for the mobile generation, also was factored into the final decision.

    Peekaboo, Yummy Industries, Petit Pot and Sāch Foods will move on to the final, live event November 19th hosted by OS Studios at https://snackcelerator.splashthat.com where they will compete for $200,000 in support to bring their visions to market with a runner up receiving $100,000 towards the same goal. Each founder will be presenting to a field of judges from the CPG, retail, venture capital and food science world representing such companies as Clorox, Mondelez, Whole Foods, CircleUp and more.

    “This field of finalists represent the innovation we’re seeing in better-for-you snacking today – highly flavorful, portable options with added benefits. And consumers agree. Through the Persky platform, 2000 consumers were introduced to these products during the semi-finals and voted on which they would be most interested in buying. Those scores were factored into the final judging and will be included on the 19th,” said John Talbot, CEO of the CMAB. “Any of these four products will make a perfect partner for our real milk and dairy ingredients, which offer incredible functionality plus flavor and a host of naturally occurring nutrients. And, as the leading dairy state, our family dairy farms can provide a consistent, sustainable source of milk to fuel production of whichever product ultimately wins.”

    The sixteen semi-finalists received $10,000 worth of support each, to develop an edible prototype, while receiving a suite of resources including graphic design, lab or kitchen time and elite mentorship from global marketing, packaging, and distribution experts from companies including Diageo, Nestle, Mondelez, My/Mo Mochi Ice Cream, Bristol Farms, Rosa Brothers, Food Network/Hearst Magazines, Pod Foods, Latitude Ventures, The Marketing Greenhouse, The Creative Pack, Whole Brain Consulting and Power Brands. The total value of competition prizing is over $800,000.

    “It’s impossible not to be inspired by the creative new thinking that the semi-finalists brought to dairy snacking,” said Fred Schonenberg, CEO and Founder of VentureFuel. “The overall excitement created by the competition with consumers, retailers, investors and dairy farmers has a tremendous halo effect for the industry, not to mention the potential scalability of these fantastic four finalists and what they can do for dairy demand.”

    “Being selected as a finalist by industry experts is incredibly validating. As consumers seek both health and indulgence, Peekaboo fills a white space and I am humbled that the judges recognized Peekaboo’s potential to disrupt the ice cream category,” said Jessica Weiss Levison, Peekaboo Founder and CEO. “And…they loved the flavors. As one of the judges noted, ‘Taste is King!’ and we agree!”

    Yummy Industries Co-Founder, Stefan Choy agrees, “We are confident in our product but being recognized by leading experts in the field further confirms that we are on the right track,” he said. “While we look forward to the final competition, we already consider ourselves and the other finalists to be winners because we have established great relationships in the industry and received a lot of support from mentors, sponsors and organizers, which is invaluable for a startup.”

    “Petit Pot is so grateful for the RCM Snackcelerator,” said company founder Maxime Pouvrea. “The semi-finalist process really helped improve our offering and finalize the formula to take this item closer to commercialization. We couldn’t be more excited to move to the finals.”

    “This is an incredible initiative by CMAB, it gives entrepreneurs an opportunity to take their innovative products/companies to another level,” said Tarush Agarwal, Co-Founder of Sāch Foods. “As a California-based artisanal Paneer cheese company, we’re grateful for the entrepreneurial spirit that prevails with our community. We look forward to the next stage of the competition and showing our creativity to the world.”

    Beyond showcasing product innovation, VentureFuel and CMAB tapped into future technologies and emerging startups like OS Studios, Perksy and more to transform what was an in-person sampling experience into a state-of-the-art virtual event. As part of the mentorship program VentureFuel introduced several tech startups to the process. “We help some of the largest companies in the world partner with startups and new technologies to drive growth and competitive advantage,” said VentureFuel Founder Fred Schonenberg. “While our primary focus with the Snackcelerator was to find the best dairy snack product innovations, once that was accomplished, it made tremendous sense to leverage these other tech startups we are excited about to help everyone communicate better and deliver the best virtual experience possible.”

    California, known for innovation, has a reputation for quality dairy products. As the number one producer of fluid milk in the nation, California also leads the nation in sustainable dairy farming practices. More than 1,200 family dairy farms produce the California milk found in fluid milk, cheese, butter, yogurt, ice cream and other dairy products identified by the Real California Milk seal.

  • U.S. Dairy Advances Journey to Net Zero Carbon Emissions by 2050

    Signaling bold climate change action, the Innovation Center for U.S. Dairy today unveiled the Net Zero Initiative, an industry-wide effort that will help U.S. dairy farms of all sizes and geographies implement new technologies and adopt economically viable practices. The initiative is a critical component of U.S. dairy’s environmental stewardship goals, endorsed by dairy industry leaders and farmers, to achieve carbon neutrality, optimized water usage and improved water quality by 2050.

    “The U.S. dairy community has been working together to provide the world with responsibly-produced, nutritious dairy foods,” said Mike Haddad, chairman, Innovation Center for U.S. Dairy. “With the entire dairy community at the table – from farmers and cooperatives to processors, household brands and retailers – we’re leveraging U.S. dairy’s innovation, diversity and scale to drive continued environmental progress and create a more sustainable planet for future generations.”

    The Innovation Center for U.S. Dairy also announced a key milestone on its journey toward carbon neutrality – an up to $10 million commitment and multi-year partnership with Nestlé to support the Net Zero Initiative and scale access to environmental practices and resources on farms across the country.

    “Supporting and enabling farmers through the Net Zero Initiative has the potential to transform the dairy industry,” said Jim Wells, chief supply chain officer for Nestlé USA. “Scaling up climate-smart agricultural initiatives is key to Nestlé’s ambition to achieve net zero greenhouse gas emissions by 2050 and will help reduce the carbon footprint of many of our brands. We are excited to collaborate with U.S. dairy and our suppliers to contribute to an even more sustainable dairy supply chain.”

    2050 Environmental Stewardship Goals
    The Innovation Center for U.S. Dairy – a forum that convenes dairy farmers and industry stakeholders across the value chain to align on shared social responsibility priorities – built on a decades-long commitment to responsible dairy production in developing the 2050 Environmental Stewardship Goals. Leveraging a rigorous, third-party reviewed materiality assessment, the industry prioritized the most pressing areas of environmental sustainability as the foundation for its goals:

    • Become carbon neutral or better;
    • Optimize water use while maximizing recycling;
    • Improve water quality by optimizing utilization of manure and nutrients.

    In 2008, U.S. dairy was the first agricultural sector to commission a life cycle assessment on fluid milk, which showed that dairy accounts for 2% of total GHG emissions in the U.S.

    In fact, due to innovative practices in cow health, improved feed and genetics, and modern management practices, the environmental impact of producing a gallon of milk in 2017 has shrunk significantly from 2007, requiring 30% less water, 21% less land and a 19% smaller carbon footprint1.

    Bringing Net Zero to Life

    The Net Zero Initiative is a collaboration of dairy organizations and represents a critical pathway on U.S. dairy’s sustainability journey. Many of the practices and technologies needed to reach the industry’s goals largely exist but require further research and development and overall greater accessibility across farms of all sizes and geographies.Through foundational science, on-farm pilots and development of new product markets, the Net Zero Initiative aims to knock down barriers and create incentives for farmers that will lead to economic viability and positive environmental impact.

    “As part of a fifth-generation dairy farming family, we pride ourselves on sustaining our land, caring for our animals and preserving our business for the next generation,” said Tara Vander Dussen, a New Mexico dairy farmer. “We want to be at the table, testing new practices and accessing innovative technology to go further, faster. Because in the end, we all want the same thing – a healthy planet for our families and our children.”

    Tara Vander Dussen, a New Mexico dairy farmer

    Nestlé is the first of what the U.S. dairy community hopes will be many partners joining the Net Zero Initiative, contributing funding and expertise to help propel the entire industry’s progress toward a more sustainable future. With brands like Carnation®, Stouffer’s® and DiGiorno®, Nestlé brings a wealth of knowledge and industry leadership to the table, and an earnest commitment to supporting U.S. dairy farmers in environmental advancements and technology adoption.

    Dairy companies and farms in every state already are contributing to the goals in individual ways and each year a select number are recognized for their positive impact with the U.S. Dairy Sustainability Awards.

    The dairy community will continue to demonstrate its progress in the environment, animal care, food safety/traceability and community contributions through the U.S. Dairy Stewardship Commitment. As of October 2020, 27 dairy companies representing 70 percent of the nation’s milk production have voluntarily adopted the U.S. Dairy Stewardship Commitment and contribute to U.S. dairy’s ability to track, aggregate and report on progress.

    “We know a lot more is possible – proven science and evidence from dairy’s existing best practices tells us we can get to net zero. This is not only good for dairy farmers, it’s also good for all businesses that serve dairy, the communities where we farm and the millions of people who enjoy dairy every day,” added Haddad.

    For more information on U.S. dairy’s sustainability journey, please visit USDairy.com/Sustainability.