Jim Carper's Dairy Case

Kraft Foods Inc. reported net revenues for the second quarter of $13.9 billion, up 13.3%, including a 2.1 percentage point benefit from accounting calendar changes. Organic Net Revenues grew 7.1 percent, driven by robust growth in all geographies, the company stated. The company also said it intends to create two independent public companies: A high-growth global snacks business with estimated revenue of approximately $32 billion and a high-margin North American grocery business with estimated revenue of approximately $16 billion. The non-snacks portion of the portfolio would consist primarily of powdered beverages and coffee, which have a strong growth and margin profile in developing markets and Europe. Key brands would include Oreo and LU biscuits, Cadbury and Milka chocolates, Trident gum, Jacobs coffee,and Tang powdered beverages. The North American grocery business would consist of the current U.S. Beverages, Cheese, Convenient Meals and Grocery segments and the non-snack categories in Canada and Food Service.

First District Association (FDA) cooperative is marking its 90 anniversary with a celebration Aug. 18, as plans to expand its operations by 30% and modernize production processes get underway. FDA currently provides cheese and whey products to customers all over the world. Three major construction phases due to be completed by fall 2012, including equipment replacement or expansion throughout the plant and a state-of-the-art milk-processing system, will allow FDA to enhance both efficiency and quality, two critical elements that will boost Minnesota’s ability to compete globally. The expansion will give the cooperative the ability to process 5 million pounds of milk a day – a 25-30% increase in production capabilities. 

Dallas-based Lucky Layla Farms completed a state-of-the-art dairy farm, Springville Farms. The producer-processor makes Lucky Layla drinkable yogurts. Lucky Layla Farms was established in January 2004, when Todd Moore,  a third-generation dairyman from a local Plano, Texas dairy farm decided it was time to turn his high quality milk from his award winning Guernsey and Jersey cows into a niche, marketable handcrafted dairy product. Moore allows his 600 head of cattle roam free on 1,180 acres of lush green grass. Lucky Layla uses milk from rBGH-free cows.The drinkable yogurts feature real fruit pulp, active probiotics (LD. Bulgaricus and S.S. Thermophilus) and are low in sugar, sodium and cholesterol-lower than any product in the area.

Westby Cooperative Creamery, a farmer-owned dairy foods cooperative, received the Certificate of Registration in meeting the requirements of the SQF 2000 Code, Level 3: Comprehensive Food Safety and Quality Management System.  This registration includes the Food Sector Categories of Dairy Food Processing and Preserved Foods Manufacturing. Administered by the Food Marketing Institute (FMI), and endorsed by the Global Food Safety Initiative, the Safe Quality Food Program (SQF) is a food safety management system recognized around the world as the leading certification program for food manufacturing and distribution.

Ten high school districts in California have partnered with the California Milk Processor Board (CMPB) to increase daily breakfast consumption with dairy milk at school cafeterias.  The campuses with the greatest breakfast participation with milk in each district will win $3,000 towards student activities for a grand total of $30,000 statewide.  In addition, through a photo contest, a California teen will have an opportunity to be featured on a GOT MILK? billboard and to win $1,000 by showing why breakfast with milk is important for health and academic success.

To encourage teens to eat a healthy breakfast, GOT MILK? is challenging high school students at Sacramento City Unified, Stockton Unified, Modesto City Schools, Oakland Unified, Fresno Unified, Central Unified, Clovis Unified, Santa Ana Unified, Escondido Union High School District and Palm Springs Unified to increase breakfast participation with milk in school during a three-week period at the beginning of the school year. The schools in each district with the greatest improvement in breakfast participation compared to the same time period last school year will win $3,000 towards student activities.