Errico Auricchio will be honored as a Life Member of the Wisconsin Cheese Makers Association April 18 and two men, Bernard Alberts and Richard Leitner, will earn WCMA Distinguished Service Awards for their exemplary careers.

The $5 million Innovation Center houses several test kitchens and a sensory center, which will allow product developers to utilize advanced technologies as they research food and beverage ingredients and products. The 17,900 square foot complex is currently staffed with 40 employees. The center will greatly expand the potential number of products Bolthouse Farms brings to market on an annual basis and enable the introduction of completely new product categories.

Milk supplies are heaviest in the Northeast, but more manageable compared to the holiday period. Processing plants in the rest of the country are working on reduced schedules as year-end milk supplies are worked through and other fluid handlers and smaller processors have resumed normal intakes.

Arla says it is increasing its strategic focus on markets outside of the EU, specifically Russia, China and the Middle East & Africa region. 

Organic Valley, the nation’s largest cooperative of organic farmers and a leading organic brand, said this week that sales increased to $860 million in 2012 from $715 million in 2011, a 20% growth.
 

Aurora Organic Dairy said it donated more than 28,000 gallons of organic milk and 2,540 pounds of organic butter to hunger-relief organizations in 2012. These in-kind donations represent approximately $100,000 in retail sales of these products.
 

Cheese prices firmed again this week despite the increased production. NFL football playoffs are expected to increase demand in the short term as fans gather for parties. In fluid milk, transportation issues were not uncommon as trucks were backed up and used for storage

Kraft Foods Group has revved up its innovation pipeline to bring more than 40 exciting foods and beverages to the table. Each has been developed to satisfy consumers' appetites for bold flavors, flexible eating patterns and simpler product recipes while still delivering great quality and value.