Northeast Dairy Magazine | Q4 2024

THE OFFICIAL PUBLICATION OF THE NORTHEAST DAIRY FOODS & SUPPLIERS ASSOCIATIONS

MILESTONES Celebrating

FRONT DESK Closing Out a Successful 2024

ASSOCIATION EVENTS

Highlights from the 2024 Northeast Dairy Convention Fourth Quarter 2024

MEMBER PROFILE

DCC Automation Celebrates Seven Decades of Success SALES + MARKETING Google AI Updates for 2024

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Association,

EXECUTIVE DIRECTOR   Alex Walsh

BUSINESS OPERATIONS MANAGER

Leanne Ziemba

PRESIDENT

Daniel Lausch Lactalis USA – Commonwealth

VICE PRESIDENT

Rebecca Wallick HP Hood

TREASURER

Adam Seybolt Stewart’s Processing Corp.

SECRETARY

Ryan Elliott Byrne Dairy

Northeast Dairy Suppliers Association, Inc.

PRESIDENT

Daniel Seitzer Ecolab

VICE PRESIDENT

Paul Knoerl

Pactiv Evergreen

TREASURER

Ryan Osterhout KCO Resource Management

SECRETARY Bruce Alling

Double H Plastics, Inc.

PUBLISHER

Bill Brod billbrod@nedairymedia.com

EDITOR

Courtney Kless courtneyk@nedairymedia.com

CONTENT DIRECTOR

Steve Guglielmo steveg@nedairymedia.com

RESEARCH & DEVELOPMENT COORDINATOR

Athena Cossette athena@nedairymedia.com

COPYWRITER

Nicole Smith

GRAPHIC DESIGNER

Renate Wood, Robin Barnes

SALES

Tim Hudson thudson@nedairymedia.com

Lesli Mitchell lmitchell@nedairymedia.com

Hannah Gray hannahg@nedairymedia.com

Jake Horodnick jakeh@nedairymedia.com

PRODUCED BY

Northeast Dairy Media

Editorial correspondence should be directed to courtneyk@nedairymedia.com

Advertising correspondence and materials should be sent to lmitchell@nedairymedia.com

NOTICED Get NOTICED in 2025

An official magazine of the Northeast Dairy Foods Association, Inc., a nonprofit organization. This publication carries authoritative notices and articles in regard to the activities and interests of the associations. In all other respects, neither the association nor the producer of the publication, Northeast Dairy Media, is responsible for the contents thereof or the opinions of the contributors.

The entire contents are © 2024 by Northeast Dairy Media. Nothing may be reproduced in whole or in part without written permission of the publisher. The association and Northeast Dairy Media reserve the right to print portions or all of any correspondence mailed to the editors without liability on its part and no such correspondence will be returned.

Visit The Northeast Dairy Foods & Suppliers Associations online at ndfsa.org for current information on association programs and services, or call the association at 315-452-MILK (6455). Questions and comments may also be sent to the association at lz@nedairyfoods.org

LMember Milestones to Celebrate

BY DANIEL LAUSCH PRESIDENT, NORTHEAST DAIRY FOODS ASSOCIATION

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DANIEL SEITZER

ELECTED PRESIDENT OF THE NDSA BOARD

The Northeast Dairy Suppliers Association, Inc. recently welcomed Daniel Seitzer of Ecolab as the new president of its board of directors. Northeast Dairy Magazine asked Seitzer about his career path, how he first became involved with the association, and his goals in this new role:

1. Tell us a little about your career path and current job duties.

I started my career as a benchtop chemist and a lab technician working for Nestlé. During my eight years there, I moved through project management, supervisory, and manager roles. In 2003, I got to know the district manager from Ecolab that supported my plant very well and decided that maybe that could be my next career path. I’ve been at Ecolab for 21 years since then, working first to directly support the food safety and hygiene efforts of customers in and around Pennsylvania and New Jersey, and later moving my family to New York to manage others in that role. In 2023, I came back to working in the field after five years in dairy corporate accounts. I now lead our field teams in the Eastern U.S., sup-

porting our customers’ needs and ever-growing appetite for solutions in hygiene and water. Embracing the “Protecting What’s Vital” mission of Ecolab.

During my career, I’ve worked with so many different people, from third-shift operators to the CEO, learning to value the knowledge that everyone in this industry has. Every day when I look in the mirror, I see the influence of so many people I’ve met over the last 30 years, and I’m thankful that this industry has afforded me the opportunity to be here and bring value to others.

2. How did you first get involved with the Northeast Dairy Suppliers Association?

I first got involved with Northeast Dairy by doing something I still do each year to this day: attending the Clambake starting in 2013. I was drawn to the people and thought it would be a great way to meet others in the industry and learn more about them outside the walls of their plants.

I attended my first convention in 2016 and will always remember meeting our former Executive Vice President Bruce Krupke, who took the time to not only thank me for

being there but to walk around the room with me, introducing me to current and past members in attendance. It was so genuine and kind of Bruce to do, and everyone he introduced me to was incredibly open and welcoming—a community. It spoke volumes about the quality and character of the people in the dairy industry.  Whether Bruce knew it or not, I was hooked.

3. What are your primary goals as president of the NDSA board?

My goal as incoming president is really very simple. There is a synergy that exists between our producers and suppliers, and I’d like to explore how to expand that. We need to encourage more people to be involved, have more meaningful and trustful relationships, and provide value-based opportunities to engage one another. All of that to help us each navigate the ever-changing challenges of the dairy industry and succeed in our goals.

4. Why would you tell members that it’s important to stay active in the association?

I’d encourage any future, current, or prior member to be active in the organization because this dairy business is all about people. Whether you’re producing, selling, shipping, or buying, it’s really simple. People buy from people, and an organization like the NDSA exists almost solely for the purpose of connecting people with one another to build trust to help that happen.

I’ve made some amazing friendships with others because of the NDSA, and I believe others have too. It’s a great place to be.

WClosing Out a Successful 2024

BY ALEX WALSH, EXECUTIVE DIRECTOR

hat a year 2024 has been for Northeast Dairy Foods & Suppliers Associations!

The excitement, the energy, the momentum, the growth. From our advocacy, events, membership, and networking opportunities, the positivity is resonating amongst the members, the staff, and the industry.

As we close out the calendar year, association staff has shifted gears, preparing for 2025. Let’s recap and highlight some of the major points of the past year.

I’ll start with the success of all of our association events.

The Dairy Blender this year had a remarkable turnout. For background, this event morphed out of what used to be plant tours, and during the COVID-era shutdowns and safety concerns, it became a networking event that evolved into bringing plant tours to the people. This year, Byrne Dairy, Chobani, Dairy Farmers of America (DFA), and Great Lakes Cheese all gave presentations from plant leadership about their facility, products, history, what they look for in a supplier, and future plans of the company. More than 170 people attended this year’s Dairy Blender in Syracuse, New York. Following the presentations, attendees were able to network with each other and build upon professional relationships. Next year’s event will be held on March 25, 2025, in Rochester, New York.

The annual Dairy Day/June is Dairy Month recognition and celebration at the New York State Capitol was also very productive and valuable. There was a strong contingency of processor and manufacturing members who offered samples to legislators, staff, and other public officials. This is also a great opportunity for members to meet and engage with members of the state senate and assembly to introduce themselves and discuss important topics facing the dairy industry.

The much anticipated, and always wildly attended, Bruce Krupke Memorial Golf Tournament and Clambake was a tremendous day. With a pending storm hitting the area that day, the morning golf tournament hosted more than 200 golfers! As the weather continued to move towards the area, there were still more than 900 tickets for the Clambake sold this year! While festivities were cut a little short due to the tornado passing through with high winds and heavy rain, most of the afternoon was spent networking with hundreds from all corners of the dairy industry. Mark your calendars for July 9, 2025, back at Rogues Roost Golf Club and The Spinning Wheel Events Center.

The annual Northeast Dairy Convention was held Sept. 25-27 in Saratoga Springs, New York. This year, we saw the highest attendance we’ve seen in a long time. It was fantastic and encouraging to see so many members take part in this

Dairy Day Celebration

Dairy Blender

“As we wrap up the current year and continue to move forward towards 2025, the association thanks you for your continued support, trust, and membership. We look to build and grow the membership, advocacy efforts, events, and more.”

valuable educational and networking event. Presentations included consumer trends, how Milk PEP is supporting processors, environmental sustainability, workforce development, and safety, and the convention capped off with a legislative and policy panel discussion. The feedback the association received on the programming, speakers, activities, and amenities was all very positive. This event is a great mix of informational programs, as well as time and opportunities to interact with those involved in the dairy industry. Be on the lookout for registration and information for next year’s conference being held Sept. 17-19 at the MGM in Springfield, Massachusetts.

Some other highlights from the association are the welcoming of dozens of new members, the addition of new directors on both boards, celebrating company milestones, and, of course, the successful allocation of the annual scholarship.

Additionally, if you are interested in becoming more involved with the association, there are a number of committees and volunteer opportunities that welcome your expertise, engagement, and time that assist in steering various components, so please reach out!

The association had some big policy wins as well through increased advocacy efforts and partnerships with industry organizations that amplified our messaging and priorities across the eight-state region and in Washington. Just a handful of the issues the association has been active on and monitoring include: environmental issues, food additives, safety, packaging, minimum wage, and many others that impact any type of business operation associated with the dairy industry.

Save the date FOR THE NDFSA’S 2025 EVENTS:

DAIRY BLENDER

March 25

Hyatt Regency Rochester, New York

DAIRY DAY CELEBRATION

June 3

The Well of the LOB Albany, New York

BRUCE W. KRUPKE MEMORIAL GOLF TOURNAMENT AND CLAMBAKE

July 9

Rogues Roost Golf Course Bridgeport, New York

Spinning Wheel Events Center North Syracuse, New York

NORTHEAST DAIRY CONFERENCE

Sept. 17-19 MGM Springfield, Massachusetts

REGISTRATIONS WILL OPEN JANUARY 2025

As we wrap up the current year and continue to move forward towards 2025, the association thanks you for your continued support, trust, and membership. We look to build and grow the membership, advocacy efforts, events, and more. You will be seeing on ndfsa.org and communications from the association with more updates and information in the next few months, so be on the lookout!

2024 Northeast Dairy Convention

Bruce Krupke Memorial Golf Tournament and Clambake

Ask Your Board

ASK YOUR BOARD

For this issue, we asked board members from the Northeast Dairy Foods Association and the Northeast Dairy Suppliers Association the following questions:

1. What do you think is the biggest challenge the dairy industry will face in 2025?

2. What 2025 NDFSA event are you most looking forward to and why? (Dairy Blender, Rochester, New York; Bruce Krupke Memorial Golf Tournament & Clambake, Syracuse, New York; or Northeast Dairy Conference, Springfield, Massachusetts).

This is what they said.

Editor’s note: These answers were edited for clarity.

Daniel Lausch, Director Milk Procurement, Lactalis USA

1. Understanding the changes and implications of the USDA Federal Order final revisions, after the dairy farmers cast their votes, to us as a milk buyer and the effects on our milk suppliers.

2. All three events, which allow for networking and catching up with friends that have been established over the years in the dairy business and a productive business day out of the office.

Tony Nassar, Director of Dairy Procurement, Chobani

1. Overall raw milk supply to suffice high demand. With the

price of beef so high, not as much incentive to breed for female calves. Heifer population down.

2. The Northeast Dairy Conference in Springfield, Massachusetts: More opportunity to network with other dairy folks and connect with board members. Although the Blender and the golf tournament/ clambake are awesome and well-planned, there are a lot of people together in a short amount of space and time.

Paul Knoerl, Regional Sales ManagerPackaging Equipment, Pactiv Evergreen

1. I think the biggest challenge the industry will face in 2025 will be finding and hiring employees for the plant floors, as well as technical positions for engineering positions. Increased labor costs will be an issue as well.

2. I am looking forward to the Dairy Blender in 2025, as we have been able to have a good representation of dairy and cheese processors attend and provide insights into their companies. It is an excellent opportunity for existing and new supplier members to learn more about our customers and their needs in the future.

John Bucklin, Business Unit Sales Manager, WestRock

1. Challenges to the dairy industry in 2025 will include economic pressures from rising input costs, fluctuating milk prices, and labor shortages. Sustainable practices and environmental concerns also must be part of our operating philosophy.

2. While all the events are important for both processors and suppliers, my favorite is the Dairy Blender. This event provides insight into the dairy industry from the guest speakers, as well as the social component.

Melissa Fryer, Director of Sales and Marketing, Exergy LLC

2. I am most looking forward to the Dairy Blender. This event has been growing every year since its inception and always provides a wealth of information along with quality networking. Every year I learn something new about our Dairy Food members.

Seitzer, Area Vice President, Ecolab

1. We’ll continue to see challenges facing the dairy industry in 2025 as continued inflation, supply chain challenges, labor shortages, and the impact of regulations and policy. It’s a big lift, but leveraging partnerships and valued customer feedback is key to finding a path to work through it all. It’s why organizations like Northeast Dairy Foods exist—to provide exposure to different approaches.

2. I always enjoy the informal nature of the clambake. The ability to be in a relaxed atmosphere and have conversations that create bonds with all types of people. From a third shift operator in their first year to a tenured CEO, you can develop new relationships and rekindle old ones.

Daniel

NDFSA ANNOUNCES CHANGES TO EXECUTIVE BOARDS

During their recent annual meetings, both the Northeast Dairy Foods Association and the Northeast Dairy Suppliers Association held elections that resulted in changes to their executive boards:

NDSA

Ask Your Board

BENEFITS OF ASSOCIATION MEMBERSHIP

To maximize your membership or join the association, contact Alex Walsh, Executive Director at alex.walsh@ndfsa.org or visit NDFSA.ORG.

GOVERNMENT RELATIONS & MEMBERSHIP

Legislative & Regulatory Representation Through Government Relations & Lobbying

Safety and Environmental Information

Economic Analysis and Forecasting

Continuing Education and Certification Opportunities

Industry Spokesperson

NETWORKING, MEETINGS & EVENTS

Annual Northeast Dairy Convention

Dairy Blender

Exhibit Booth at the Annual Northeast Dairy Convention

Annual Dairy Industry Clambake

Hospitality and Sponsorship Opportunities

Annual Bruce Krupke Memorial Golf Tournament

COMMUNICATIONS & PUBLIC RELATIONS

Quarterly Digital Copy of Northeast Dairy Magazine

Direct Customer Advertising Opportunities

Bruce Krupke Memorial Scholarship Program

Membership Directory with Key Contacts in the Dairy Industry

Digital Buyers Guide

Weekly Dairy Newsletter

ADVOCACY

An association represents your interests before your government leaders, industry and business community. If your business/industry faces major threats or needs support, our association is right there on the front line fighting for you.

NETWORKING

Association events, meetings and member directories make networking a reality for you and your peers. This is the one advantage many view as the most important reason to join!

Legislative + Regulations Report

Preparing for the Legislative Session: We’re Ready

BY ALEX WALSH, EXECUTIVE DIRECTOR

As most state legislatures remain out of session—meaning they’re not always in the capitol buildings voting on bills—they continue to conduct business, meet with constituents, businesses, and organizations, and, the last few months, campaign, as it is an election year for many. With all congressional seats and many state legislators, these successors will determine the direction of policy impacting your personal life, businesses, and certainly the dairy industry.

$14.53 on Jan. 1, up from $13.73. Agricultural workers are guided by a separate minimum wage timetable under the law, and their minimum wage rate will continue to increase incrementally until 2030. Employees who work on a farm for an hourly or piece-rate wage will see their minimum hourly wage increase to $13.40, up from $12.81.

We recently saw a strike by port workers, which of course impacts imports and exports of dairy products and other critical ingredients, supplies, equipment, and many additional items important to the dairy industry’s operations, especially along the northeast. Luckily, within a few days, an agreement was quickly made to get ports back to operational.

New Jersey, which is one of the few states that legislators are in session throughout the year, remains active. The New Jersey Department of Labor and Workforce Development announced that New Jersey’s minimum wage will increase by 36 cents, from $15.13 per hour to $15.49, for most employees on January 1, 2025. This increase is part of the regularly scheduled increases under the state law. Since the wage now exceeds $15.00 per hour, the NJDOL sets the minimum wage for the coming year based on any increase in Consumer Price Index (CPI) data provided by the U.S. Bureau of Labor Statistics.

Under the law, the minimum wage rate for employees of seasonal and small employers will continue to increase gradually until 2028 to lessen the impact on those businesses. The minimum hourly wage for these employees will increase to

Additionally, out of New Jersey, the Senate Environment Committee heard for discussion only  S-3398, sponsored by Chairman Smith, which requires producers of packaging products sold in the state to implement packaging product stewardship plans. The discussion was on a substitute bill, which is significantly different than the previous legislation. This new bill is even more unworkable, with more aggressive timelines and source reduction mandates.

The Northeast Dairy Foods & Suppliers Associations continue to convey concerns about this legislation, which is extremely complex and not feasible to implement. This bill prescribes onerous requirements for producers to achieve specific source reduction goals and recycling rates by certain dates. These rates and dates are arbitrary and do not account for the work being undertaken to reduce plastics in an attainable and balanced manner. Additional areas of significant concern include food safety considerations, unrealistic implementation timeframes, heavy-handed enforcement mechanisms, lack of producer control over the systems, and lack of cost-sharing among other stakeholders.

In recent months, Maine has also been considering legislation to enact an extended producer responsibility (EPR) program. While New York’s attempt to pass EPR legislation was unsuccessful last year (it did pass the state Senate), you can

Legislative + Regulations Report

“No matter if governing bodies are in session or not, the Northeast Dairy Foods & Suppliers Associations are active and ready. As we close out the year, the association has been working and preparing for what’s to come in 2025.”

bet there will be a full-fledged effort again by those supporting EPR to pass it in New York. The Northeast Dairy Foods & Suppliers Associations will continue to voice and advocate concerns and offer the dairy industry’s perspective regarding these programs to legislators and policymakers.

The NDFSA is monitoring and engaged on issues such as minimum wage increases, packaging reduction, and many other challenges, outside of purely dairy-related policies, that impact your operations, whether you are a processor, manufacturer, distributor, or supplier. As you know or can specu-

ulations, and making you less competitive in the marketplace. As your association, we are fighting for you every day.

No matter if governing bodies are in session or not, the Northeast Dairy Foods & Suppliers Associations are active and ready. As we close out the year, the association has been working and preparing for what’s to come in 2025. With legislatures looking to return in a few short weeks, policy priorities have been established, and we are prepared to continue the fight starting in January. As new legislators take their seats and administrations take shape, the association is watching closely for signals as to the directions that issues may take and engaging to form and build relationships, as well as express perspectives, priorities, and positions.

Alex Walsh is the executive director of the Northeast Dairy Foods & Suppliers Associations. You can contact him by email at alex.walsh@ndfsa.org

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Contact your sales rep for more information. are

Election Reflects Voter Concerns Over Rising Grocery Costs

BY GARY LATTA

We now know who our next president will be. It was a very hard-fought election, with food and grocery prices near the top of voters’ minds.

In October, Swiftly published its annual True Cost of a Grocery Shop survey, showing 70% of consumers continue to struggle with groceries. Swiftly reports this is the third year in a row of rising grocery costs for U.S. consumers. Despite a slight ease of interest rates in September, many consumers continue to feel financial strain. Swiftly surveyed 2,000 uncompensated participants at random, revealing a comprehensive view of consumer grocery buying tendencies.

A few of the highlights from Swiftly’s report:

• 75% of those surveyed feel that the outcome of the presidential election will have a direct impact on grocery prices.

• 68% feel that grocery costs and inflation were motivating factors in their decision on who to vote for.

• 70% of survey respondents indicated they struggle with grocery affordability.

“Politicians and retailers alike are under increasing pressure to address these concerns, especially as voters head to the polls,” Swiftly CEO Henry Kim said in an interview with Chain Store Age “The significance of grocery prices in shaping election choices signals a broader issue that cannot be denied—Americans are increasingly feeling the weight of inflation in their daily lives.”

Swiftly further goes on to show how shoppers are using various techniques and tools to assist with reducing their grocery shopping costs:

• 55% of those surveyed claim to use discounts and promotions when shopping. This is up 5% from last year’s survey.

• 76% of shoppers use digital coupons.

• 64% engage in loyalty programs.

• 38% use retail apps, up 4% from last year’s survey.

• 72% prefer the traditional grocery store over big box stores, online shopping, and delivery services.

Another consumer tracking organization found prominent in the news is Ibotta, a tech organization that provides digital promotions and performance marketing solutions. Ibotta recently released its annual State of Spend report that observes consumer spending trends for packaged goods. The Ibotta survey included 5,400 consumers.

A few highlights from the Ibotta survey:

• 72% of those shoppers surveyed believe the current economy has impacted their grocery purchasing behavior.

• Rising food costs have forced shoppers to seek lower-priced alternatives.

• 75% claim they would try different brands if priced lower.

• 64% feel that price has now become more important than brand.

• 60% believe they are spending more in 2024, yet average

monthly spending is flat.

• 70% claim inflation has impacted their household in a negative way over the past 12 months.

• 70% of brand marketers acknowledge that private labels are their biggest threat.

“This year’s State of Spend highlights the ongoing consumer struggle to overcome the compound effects of years of high grocery prices and stagnant shopper budgets, leading to growth in lower-cost private label product brands,” Ibotta CEO Bryan Leach said in an interview with Chain Store Age It may or may not come as a surprise that food prices in the U.S. are monitored by at least three federal agencies. Among these are:

• The Bureau of Labor Statistics, which tracks the Consumer Price Index (CPI).

• The Bureau of Economic Analysis, which measures the personal consumption expenditures price index.

• The U.S. Department of Agriculture, which measures numerous farm and family food inputs.

The USDA publishes a monthly food price forecast and believes that all food costs will rise 2.3% in 2024. Grocery prices are forecast to rise 1.2%, and restaurant prices (food away from home) are estimated to rise 4.1%. For 2025, the USDA expects all food costs to rise 2.4%. Grocery prices are forecast to rise 1.6% and restaurant prices up 3.4%.

The all-milk price for 2024 is forecast at $22.80 per hundredweight

(cwt) and $33.75 per hundredweight (cwt) in 2025.

For a detailed summary of USDA’s latest Food Price Outlook, 2024 and 2025, click here

In the past five years, food prices have climbed 28%. A multitude of factors have contributed to this, which include higher labor, fuel, and production costs throughout the entire food production system. Factor in weather events, animal flu,

Economic Outlook

pandemic, and global conflicts.

There has been discussion lately of the possibility of federal government food price gouging legislation that would include price monitoring and enforcement. Perhaps in response, last month Hillsdale College reprinted their 1972 article “The Dangers of Price Controls” by Henry Hazlitt and Brian Wesbury.

In the article, they write, “In a free economy, prices are always changing. They are changing to reflect changes in supply and demand, in costs, and a hundred other conditions…Sometimes people talk as if it would be possible to have universal price fixing. That is to say, the government would fix every wage, every price, and every cost. This is absolutely impossible.”

An extensive global examination of escalating grocery costs around the world was undertaken recently by the editorial team at International Supermarket News (ISN) and released in late October of this year. The investigative team at ISN attempted to break down the long, complex journey food makes from the farm to processing, to the grocery store, then to the fork. As suspected, numerous factors along the complex supply chain route and logistics contribute to a food product’s final cost.

Beginning at the farming stage, ISN shows the impact of droughts, floods, extreme weather, and rising farm

input costs such as fertilizers, seeds, pesticides, and energy. Farm level increases in labor costs and wage inflation brought on by a shortage of workers or state legislation.

The processing stage is facing higher energy costs, disruptions in the supply chain, and increased packaging expenses. The logistics and distribution stage faces escalating fuel and labor expenses. Dairy products and numerous other food categories are perishable and require refrigerated storage and transport. These cold chain logistics also drive up the costs of perishable products.

The supermarket stage is also experiencing escalating overhead expenses like energy, labor, and real estate rents and property taxes.

The influences of geopolitical forces, like the RussiaUkraine war, have contributed to the global rise of sunflower oil, corn, wheat, and other products. Conflicts around the globe have also contributed to supply chain disruptions, shortages, and inflation.

There is a very complex interconnection of factors that end up determining the final cost of any product. The perishability of food products can make them even more complex and challenging.

Money Talks News published a story at the end of October, “Here’s How Much Grocery Prices Have

SOME FACTORS THAT CAN AFFECT THE SUPPLY CHAIN AND CONTRIBUTE TO CHANGES IN FOOD PRICES

Changed Since 2020.” They noted average retail cost changes in several food categories from July 2020 to July 2024.

Here are a few from the dairy case (click here for the full list):

“Fresh fortified whole milk:

Average price in July 2020: $3.255 per gallon

Average price in July 2024: $3.983 per gallon

Change: 22% increase”

“Fresh non-whole milk (includes low fat, reduced fat and skim):

Average price in July 2020: $3.002 per gallon

Average price in July 2024: $3.748 per gallon

Change: 25% increase”

“Large grade-A eggs:

Average price in July 2020: $1.401 per dozen

Average price in July 2024: $3.080 per dozen

Change: 120% increase”

The most recent milk production figures from the USDA reveal that we saw a slight rise in September of 0.2% among the top 24 major producing states. Three northeastern states are among the top 24. For September 2024, New York was

Economic Outlook

up 1.2%, Vermont was down -2.5%, and Pennsylvania was up 0.1%. The number of milk cows in the top 24 states was unchanged from the previous month but 20,000 head less than September of last year.

The USDA also provided an update on the Highly Pathogenic Avian Influenza (HPAI) in their Oct. 15 Livestock, Dairy, and Poultry Outlook. At the time of publication, we had confirmed cases in 14 states and 319 dairy herds. From the beginning of October, HPAI has been detected in 76 herds, all from California.

The USDA also included an extensive dairy situation and forecast for the remainder of this year and for 2025 in its Livestock, Dairy, and Poultry Outlook. In summary:

U.S. dairy milk production is expected to decline in 2024 due to lower yields from aging cows, adverse weather, and limited replacements. Imports are projected to increase, while exports will remain relatively stable. Price forecast changes for wholesale dairy products will vary, leading to lower prices for Class III and IV milk. The all-milk price for 2024 is forecast at $22.80 per cwt. In 2025, milk production is expected to rise modestly compared to the previous year’s forecast, while domestic use is projected to expand due to both increased production and lower prices. Prices for dairy products will generally decline, with Class III and IV milk prices remaining lower than in 2024. The all-milk price for 2025 is forecast at $22.75 per cwt.

By the time you read this, we will know the outcome of the election. Both presidential candidates

have presented their views on agriculture. Each has outlined how they would tackle inflation, high food costs, and many other things. We are blessed, and whichever way it turns out, the U.S. will remain a dominant force for the future dairy globally.

Gary Latta is a dairy product specialist consultant for the Northeast Dairy Foods Association, Inc. He has more than 30 years of experience in providing economic analysis, statistics, and information to the dairy processing industry.

It’s that time of year again—our annual milestone issue is here!

In 2024, members of the Northeast Dairy Foods Association and the Northeast Dairy Suppliers Association celebrated anywhere from 10 to 160 years. Congratulations to all!

Please note: The information in this article was submitted by members who responded to a questionnaire.

New York State Cheese Manufacturers’ Association – 160 years

According to historian Eunice Stamm (author of  The History of Cheese Making in New York State,  1991), “On January 6, 1864, a group of dairymen, cheesemakers and manufacturers assembled at the Courthouse in Rome, NY. Led by Jesse Williams (who established the first cheese factory in 1851) they formed an association for the purposes of upgrading cheese making and promoting the welfare of dairymen. Over one hundred men, upon paying one dollar each, became members of the New York State Cheese Manufacturers’ Association.”

The importance of the use of top-quality milk for cheese making prompted the members of the association to include milk producers in the organization. Therefore, in 1865, they proposed a more inclusive name and became the American Dairymen’s Association. The newly named organization continued into modern times.

In 1943, a group of cheddar cheese manufacturers met in Lowville, New York, to re-establish the modern-day New York State Cheese Manufacturers’ Association. The new association met regularly in Watertown and Syracuse to discuss economic, legislative, and educational issues. The group maintained

close ties with the producer cooperatives to improve the economic climate of the dairy industry.

Since 1971, the association has had a presence at Cornell University, with faculty and staff serving as secretary and scientific and technical advisors. This has provided a vital information and educational link to the industry.

The association meets for its annual spring meeting in Syracuse in March every year. The Spring Meeting invites speakers from Cornell University, state and federal regulators, as well as industry experts, who present on topics that affect all aspects of the cheese industry. Its annual cheese fundraising event helps provide for up to three scholarships to undergraduate and graduate students studying in fields related to dairy foods science and processing, with a focus on cheese manufacturing. This helps further the association’s mission to encourage, assist, advise, and aid its members in the making of New York State Cheese and to promote the sale of cheese manufactured in the State of New York.

The New York State Cheese Manufacturers’ Association is a member of the Northeast Dairy Suppliers Association, Inc.

MEMBER Milestones

Oliver M. Dean – 105 years

Oliver M. Dean’s first product was a broom.

In 1887, he would ride the Baltimore-Ohio Railroad to purchase the corn he needed to manufacture them.

Soon after, the company’s farming customers began requesting cans, caps, and cleaning supplies so they could sell their milk (back then, they would typically get these items from their broom supplier), shifting the focus of Oliver and his sons to dairy supplies.

Since then, Oliver M. Dean has branched out to numerous hygienic fluid handling industries, including food, beverage, personal care/cosmetic, pharmaceutical, and brewing—all in addition to the already established dairy market.

“We are an experienced design-build firm with a strong field presence to assist our customers at the plant level,” said President Daniel C. Eldon. “We capitalize on application solutions to meet our customers’ needs. Our unique approach

includes engineering a solution, selecting and procuring the right equipment, installing said equipment, and often providing a controls platform for automating the process to facilitate a reliable and repeatable process.”

Over the last century, the industry has evolved to require more automated solutions and strict hygienic standards.

Oliver M. Dean has adapted.

“Aligning with numerous manufacturers of whom we can represent and distribute for has allowed us to implement custom solutions for our end users,” said Eldon. “We have also seen an increase in food and beverage manufacturers at a higher rate than dairy plants. Alternative milk is an example, along with flavoring and fragrance facilities.”

Oliver M. Dean is a member of the Northeast Dairy Suppliers Association, Inc.

Stanpac – 75 Years

Stanpac is a global leader in the dairy, ice cream, and beverage sectors, yet it began its journey seven decades ago as a modest milk cap manufacturer.

The company was established in 1949 under the name Standard Cap and Seal Limited; back then, its main product was paperboard milk caps. Steve Witt acquired the company in 1971, and from that point on, it has been known as Stanpac.

Two years later, with a team of just two employees, Witt moved the company’s operations to Smithville, Ontario, where its headquarters are still located today.

During its first two decades in business, Stanpac primarily made paperboard products—milk bottle caps, drinking glass covers, paper tubes, and tab lids. When the early 1990s rolled around, the company became a leading manufacturer of POGs (yes, the flat circular milk caps from that popular children’s game). By the summer of 1993, Stanpac was shipping approximately four million of them each week (it even had to add five machines to keep up with the demand!).

In the years that followed, Stanpac expanded into several new markets, offering solutions for ice cream, fluid milk, wine and spirits, and food service packaging. Its team currently serves more than 1,000 customers in 30 countries worldwide.

“Despite this growth, our core values have remained unchanged with our accomplishments rooted in old fashioned values,” said Murray Bain, vice president of marketing. “Our motto, ‘good people who make great packaging!’ is more than just a tagline; it drives every aspect of our work. We believe in hands-on service and fostering long-term relationships with our customers by recognizing their unique needs. Whether our customers are large or small, we are committed to delivering unparalleled service. This includes fair pricing, reasonable minimum order quantities, and lead times that align with our customer’s needs.”

Stanpac also believes that strategic investment is the key to innovation and progress.

“Over the past few years, we have invested over $40 million in capital equipment, including two state-of-the-art printing presses, cup formers, injection molding machinery, robotics, and facility upgrades,” said Bain. “This significant investment has enabled us to expand our production capabilities and contribute to the local economies. We’ve been fortunate to receive support from both the federal Canadian government and Ontario’s Regional Development Program, which recognizes the growth our company has experienced. Their funding allows us to create an additional 30 jobs in the

MEMBER Milestones

coming years and expand our production of new compostable and recyclable packaging.”

To recognize its 75th anniversary, Stanpac created a special badge for team members to use in their email signatures and marketing materials. The company is also sharing photos on social media that highlight key moments from its history.

“We believe the evolution of a great company continues at Stanpac as we grow year after year, and we eagerly anticipate what the next 75 years will bring us,” said Bain.

Stanpac is a member of the Northeast Dairy Suppliers Association, Inc.

MEMBER Milestones

DCC Automation – 70 Years

As DCC Automation celebrates its 70th anniversary, it is looking back on its transformation from a family business to a global authority in the design and production of stainless-steel conveyor systems.

“It’s important to emphasize that our success wouldn’t be possible without the dedication of our employees and the loyalty of our customers,” said President Peter Debald. “Our story is one of resilience, innovation, and a steadfast commitment to excellence. As we continue to grow, we’re excited to push the boundaries of what’s possible in automation and deliver even more value to the industries we serve.”

Originally known as Dairy Conveyor Corp., DCC Automation started its journey in a small building in Queens, New York, in 1954. The founders (Gustaf Freudenberg, Fred Muhlenbruch, and Paul Ganswind Sr.) had just a handful of employees at the time.

For the full story, turn to page 36

MEMBER Milestones

Double H Plastics – 50 Years

Double H Plastics was established in 1974 as a family-owned profile extrusion manufacturer, pioneering the plastic spool on which most point-of-sale thermal receipt paper is wound.

In the decades that followed, the company’s focus remained on growing its plastic core business.

While scouting facilities for an expansion in the mid1980s, founder  Harry Harp Jr. (Double H himself) had an opportunity to acquire a small injection molding business.

“His entrepreneurial spirit saw the potential of combining excellent graphics with a secure fitting plastic frame,” said Emma Cave, sales & marketing specialist. “This proprietary process propelled Double H into the packaging business that is our focus today.”

The late 1990s ushered in another era of growth for the company. It added cup forming capacity in 1998 and acquired printing capabilities in 2012, allowing it to offer a complete packaging solution.

Now led by the second generation of the Harp family, Double H serves regional, national, and global consumer packaged goods companies across the ice cream and dairy, consumer products, cereal, and convenience food sectors.

“Reaching 50 years is a major milestone, and we’re incredibly proud of our journey from a small family-owned business to an industry leader,” said Cave. “Our continued success is a testament to our innovative spirit, strong customer relationships, and the hard work of our team.”

Double H has always put its customers first, creating a culture of collaboration, innovation, and integrity.

“We foster a supportive work environment that encourages problem-solving and continuous improvement,” said Cave. “Our commitment to providing solutions that ensure customer success and delivering high-quality products is at the heart of what we do. This strong culture has been fundamental to our longevity, driving employee engagement and customer satisfaction as we evolve into a dynamic, customer-focused business with ongoing plans for growth and product expansion.”

While the company doesn’t have a formal celebration planned for its 50th anniversary, “We are taking this milestone as an opportunity to reflect on our achievements and the relationships we’ve built over the years,” said Cave. “We’ve updated our branding and communication internally and externally to highlight this significant moment in our history. While we are proud of the historical milestone, our focus and investment are on the future.”

Double H Plastics is a member of the Northeast Dairy Suppliers Association, Inc.

MEMBER Milestones

Twinco – 55 Years

When Twinco was launched by  Robert (Hoppy) Hopkins and Dale Belmel in 1969, it initially focused on field service work.

Fifty-five years later, under the leadership of Hoppy’s son,  Neil, the company has evolved to supply components and services for the food and beverage industry.

“Twinco has grown into what it is today by providing a quality product and putting the customer first,” said Sales Manager Andrew Schermerhorn. “We always adapt to challenges to ensure a successful outcome.”

The company owes that success, in part, to its shared values of trust, integrity, respect, and fairness.

“This culture has been critical in growing the business,” said Schermerhorn. “The trust we have built with our customers through respect and fairness has resulted in repeat business.”

Twinco plans to celebrate the milestone at its annual Christmas party.

Twinco is a member of the Northeast Dairy Suppliers Association, Inc.

Bürkert USA Corporation – 40 years

In the early days of Bürkert Fluid Control Systems, founder Christian Bürkert  developed and manufactured innovative products—like foot warmers, oven controls, and thermal control systems for incubators.

“While these products met the needs of the time, over the years the company increasingly focused on valve technology and soon became an international benchmark for industrial solenoid valves,” said Marty McClain,  area sales manager. “Today we are at home throughout the entire world, with locations in 36 countries and a clear standpoint: Without networked cooperation, nothing is possible. Process organization is the key concept here. Our actions are defined not by thinking in terms of functions and departments, but rather the flow of different process steps, starting with the customer requirement through to customer satisfaction. We therefore develop our solutions in teamwork, learning from each other to achieve our goals together.”

Bürkert has been able to grow over the past four decades by listening to its customers and creating solutions that fit their unique needs. The company is also committed to producing durable, future-forward products, investing 6.9% of its revenue into R&D each year.

“We didn’t expect to be everything to everyone because our products are focused on creating the best possible solution to fluidic control challenges,” said McClain. “That focus has led to innovations that are industry-leading in their technology, targeted for specific applications, and incredibly long-lasting due to their fit-for-purpose creation.”

As Bürkert looks ahead, “We will continue to develop products that are providing more analytics and proactive features like media changeover detection, predictive maintenance, and performance variance alerts—this is just the beginning—but it’s creating potential to significantly boost

the effectiveness of production processes and increased safety for both people and the products they are manufacturing,” said McClain. “The growth in our domestic production capabilities as well as the expansion of our global network of manufacturing facilities allows us greater supply chain security and more flexible production capabilities.”

Burkert Fluid Control Systems is a member of the Northeast Dairy Suppliers Association, Inc.

MEMBER Milestones

MAC LTT – 30 Years

Mike Conny founded MAC Trailer in a single-bay garage in 1994. At the time, its focus was on dump trailers.

The company underwent an expansion in 2011, when Jim Maiorana, the company’s co-owner and the president of MAC LTT, the liquid tank division of MAC Trailer, began building tank trailers.

Today, MAC LTT has three manufacturing facilities and continues to make significant advancements in the aluminum and stainless-steel tank trailer industries.

“MAC Trailer wants to give a big shout out and thank you to our loyal team members, customers, and vendors that have grown with us over the past 30 years!” said  Amanda Haut, marketing director and regional sales manager. “It truly takes a team to build a company, and we’re grateful for every one of you who has contributed to our success. Here’s to the next 30 years together!”

MAC LTT attributes its growth to three areas: a commitment to quality; exceptional customer service; and a focus on innovation.

But perhaps the company’s greatest strength is its people.

“Their dedication, pride, and vision have been the driving force behind our success,” said Haut. “We achieve our goals by valuing our talented team of manufacturing professionals— from production to engineers to office staff. Every person at MAC is integral to our success.”

MAC LTT is a member of the Northeast Dairy Suppliers Association, Inc.

MEMBER Milestones

Superior Ice Cream Equipment – 30 Years

an inline and rotary molded bar freezing system; molded bar fillers for ice cream, water ice, and co-axial; wrapping systems; ingredient feeders; model DF continuous ice cream freezers; and ice cream sandwich and cake machines.

Superior Ice Cream Equipment was formed in 2017, after 28 years of operating as Superior Novelty, a supplier of stick inserters for molded and extruded ice cream.

“This name change was needed to better reflect our total business, which has changed with the broad range of ice cream equipment that is now being offered,” the company said.

Today, Superior Ice Cream Equipment’s portfolio includes:

KCO Resource Management – 15 Years

Jill Osterhout founded KCO Resource Management in January of 2009—right in the middle of the Great Recession.

“The Wall Street banks and auto manufacturers were being bailed out, and we were starting a company,” she recalled.

The following year, Jill’s husband, Ryan Osterhout, decided to leave his full-time job and join her at KCO. Together, they grew the company, adding several key team members along the way, like Alyssa Sparrow, the director of recruiting.

“Alyssa has been pivotal in the success of KCO along with several other previous employees who were with us for 10 years each, contributing in different substantial ways when we were a young startup and helping us transition to our more mature history,” said Osterhout. “We have a great team of professionals that contribute day in and day out to provide experiences for candidates and clients…We try to operate with our vision of Real.Good.People matching with Real. Good.Companies.”

KCO has always done business a little bit differently.

“We created a team based on the non-negotiable acts of kindness, caring, respect, and giving grace to each other,” said Osterhout. “We don’t get stuck on perfection; we operate in human realness, and that honesty is what allows us to develop genuine relationships with each other, our candidates, and our clients...Also, we allow for flexibility, amended start and end times to fit kids’ schedules or good ski or run days, lunch break whenever people are hungry, and lots of PTO and company holidays. Work should be a place to accomplish, achieve,

“These new products are manufactured by us, together with distributor agreements we have with well-known European companies,” the company said. “With this strong foundation, we are able to offer production equipment and product innovation for the entire ice cream manufacturing process.”

Superior Ice Cream Equipment is a member of the Northeast Dairy Suppliers Association, Inc.

be productive, contribute, and a place where we try our best to allow the things and people that are important to them outside of work some understanding.”

As KCO moves into its next chapter, it will continue to evolve to meet (and exceed) the way future generations work, interact, and communicate.

“We will continue to marry old school values with the excitement the future generations and technology bring to our industry,” said Osterhout. “Whether that means more people or new and better ways of communicating and reaching people, we are thinking ahead 10 years to be ready to meet the next generations as they join us in the workplace.”

MEMBER Milestones

Cayuga Milk Ingredients – 10 Years

Cayuga Milk Ingredients (CMI) may be celebrating its 10th anniversary this year, but its roots go back much further than that—25 years, to be exact.

It all started with seven founding members and a group of 22 farms. They had already worked together in the past, marketing their milk through another processor.

“When farms became responsible for bearing the cost of milk hauling due to changes in the FMMO, an issue became highlighted in Cayuga County,” said Neil Rejman, chairman of CMI. “There are a lot of cows in Central New York, and all that milk needed to be hauled long distances out of the region for processing. The desire to build a local ingredients processing plant became clear, and as a result, CMI was born.”

The company’s core business, servicing the local and international food industry with specialty dairy ingredients processed from high-quality milk, hasn’t changed much since then.

“We’ve focused on adding value, increasing profitability, and operating a high-quality plant tailored to the needs of our customers and the region,” said Rejman. “Our ability to adapt quickly, thanks to a shorter chain of command, has allowed us to build relationships with internationally renowned brands and partners. We pride ourselves on our flexibility, adaptability, and quality, which have allowed us to succeed in new and innovative specialty ingredient markets, such as A2, NGMO, and Fairtrade.”

One reason CMI has thrived over the past decade is that it was built to address a fundamental business need.

“Our state-of-the-art ingredients processing facility combined with the willingness of our group of farmers to do what it takes to meet the specifications required for our milk ingredients means that as a group, CMI is able to enter a lot

of specialty ingredients markets that other manufacturers are unable or unwilling to play in,” said Rejman. “As our farm owners are open and embrace changing farm practices, the speed of which CMI can adjust to influence and meet specific customer specs positions us as an efficient and nimble ingredient supplier.”

Building on this foundation, CMI is now focused on its next major project: the construction and commissioning of a new consumer products facility. It is scheduled to start production in mid-2025.

“With substantial investment and a drive for hard work, we’re excited to take on new challenges, continue our growth, and secure a strong future for our farms and plants,” said Rejman. “Our members and employees are challenged by the day-to-day operations and realities of the business, but we are also invigorated by the challenge!”

Cayuga Milk Ingredients is a member of the Northeast Dairy Foods Association, Inc.

NORTHEAST DAIRY FOODS ASSOCIATION

Hersey Creamery Company

130 years (founded in 1894)

Saputo Dairy Foods USA

70 years (founded in 1954)

Losurdo Foods

65 years (founded in 1959)

Jefferson Bulk Milk Cooperative

60 years (founded in 1964)

Vermont Creamery

40 years (founded in 1984)

Natural Dairy Products Corp.

30 years (founded in 1994)

Fairlife

10 years (founded in 2014)

NORTHEAST DAIRY SUPPLIERS ASSOCIATION

CHR Hansen

150 years (founded in 1874)

Surpass Chemical Co.

110 years (founded in 1914)

Corbion

105 years (founded in 1919)

Green Spot Packaging

90 years (founded in 1934)

T.C. Jacoby & Co

75 years (founded in 1949)

OTHER MEMBERS CELEBRATING MILESTONES IN 2024:

Wadhams Enterprises

75 years (founded in 1949)

ErgonArmor

70 years (founded in 1954)

Pentair Südmo

70 years (founded in 1954)

Osgood Industries, A Syntegon Company

65 years (founded in 1959)

Packaging Corp. of America

65 years (founded in 1959)

Rich Dairy Products

60 years (founded in 1964)

Ace Sanitary

55 years (founded in 1969)

Agri-Services Agency

55 years (founded in 1969)

International Food Products Corporation

50 years (founded in 1974)

All American Poly

45 years (founded in 1979)

Dairy Concepts Inc.

45 years (founded in 1979)

Air Temp Heating & Conditioning

40 years (founded in 1984)

Custom Fabricating & Repair

40 years (founded in 1984)

Klass Ingredients

40 years (founded in 1984)

Viking Food Group 40 years (founded in 1984)

AFCO

35 years (founded in 1989)

Baer & Associates 35 years (founded in 1989)

Industrial Food Ingredients

35 years (founded in 1989)

Atlas Automation

30 years (founded in 1994)

ECOM Cocoa

30 years (founded in 1994)

Sterilex

30 years (founded in 1994)

Tim Eutsler, Inc.

25 years (founded in 1999)

Clear Solutions

20 years (founded in 2004)

DSM Food Specialties

20 years (founded in 2004)

Hygenix

20 years (founded in 2004)

Profile Food Ingredients

20 years (founded in 2004)

Energy Partner Consultants

15 years (founded in 2009)

Trucent Centrifuge

Parts & Repair

5 years (founded in 2019)

DCC Automation Celebrates Seven Decades of Success

BY COURTNEY KLESS

As DCC Automation celebrates its 70th anniversary, it is looking back on its transformation from a family business to a global authority in the design and production of stainless-steel conveyor systems.

“It’s important to emphasize that our success wouldn’t be possible without the dedication of our employees and the loyalty of our customers,” said President Peter Debald. “Our story is one of resilience, innovation, and a steadfast commitment to excellence. As we continue to grow, we’re excited to push the boundaries of what’s possible in automation and deliver even more value to the industries we serve.”

Originally known as Dairy Conveyor Corp., DCC Automation started its journey in a small building in Queens, New York, in 1954. The founders (Gustaf Freudenberg, Fred Muhlenbruch, and Paul Ganswind Sr.) had just a handful of employees at the time.

“They aimed to revolutionize material handling for the

dairy industry,” said Debald. “Over the decades, the company expanded its operations both geographically—opening a West Coast location in Huntington Beach—and technologically, developing cutting-edge conveyor systems that led to rapid growth.”

So, in the 2000s, the company underwent a rebranding in order to better represent its evolving product portfolio.

“DCC Automation offers a wide range of conveyor systems and automation solutions specifically tailored to the dairy and beverage industries,” said Debald. “Our products are known for their durability, efficiency, and cutting-edge technology, including advanced robotics and servo automation. What sets us apart is our commitment to hygiene and efficiency—our Hygienic Robotic Packaging System, for example, has been recognized industry-wide for its innovative design that meets strict cleanliness standards while improving production efficiency.”

But it is an “unwavering dedication to quality and inno-

“It’s important to emphasize that our success wouldn’t be possible without the dedication of our employees and the loyalty of our customers. Our story is one of resilience, innovation, and a steadfast commitment to excellence. As we continue to grow, we’re excited to push the boundaries of what’s possible in automation and deliver even more value to the industries we serve.”

– Peter Debald, President of DCC Automation

vation” that is at the heart of everything the company does.

“A prime example is our Hygienic Robotic Packaging System, which won the 2024 Rockwell Automation PartnerNetwork OEM Innovation Award,” said Debald. “This system was designed to meet the industry’s highest standards for hygiene while optimizing the production process. Our recent expansion into a larger facility in Inver Grove Heights, Minnesota, also underscores our commitment to scaling our capabilities to meet customer demands and foster ongoing innovation.”

Teamwork has also been a key part of DCC Automation’s longevity.

“These values have not only sustained us for 70 years but have also driven our continuous growth and success,” said Debald. “A strong culture has been instrumental in fostering long-term relationships with both customers and employees, ensuring that we remain at the forefront of the industry.”

The industry has certainly changed a lot since the early days of the company, especially with the emergence of automation and digital technology.

“In response, DCC Automation has embraced cutting-edge innovations like robotics, servo automation, and

advanced hygienic systems to stay ahead of industry trends,” said Debald. “We’ve consistently upgraded our technology and expanded our facilities to meet the evolving needs of our customers, particularly in areas like food safety and production efficiency.”

DCC Automation has been celebrating its milestone with a series of events—like customer appreciation gatherings, the introduction of a “revamped” website, and a showcase of its recent advancements.

At the same time, the company is looking towards the future.

“In the next 10 years, we see DCC Automation continuing to lead the industry in automation and innovation,” said Debald. “We will expand our capabilities in digital transformation, further integrating AI and robotics into our systems. Our goal is to remain at the forefront of technological advancements in material handling and packaging while maintaining our commitment to quality and customer satisfaction.”

Courtney Kless is the Managing Editor of Northeast Dairy Media.

MEMBER AND INDUSTRY NEWS

NORTHEAST DAIRY FOODS ASSOCIATION, INC.

BYRNE DAIRY CHOCOLATE MILK STUDY SHOWS PROGRESS IN SUGAR REDUCTION

By Byrne Dairy

The research and development team at Byrne Dairy has been making progress on developing reduced-sugar flavored milk for schools, thanks to funding from the Northeast Dairy Business Innovation Center. Byrne received a $250,000 grant from NDBIC for the project in June 2023.

The project’s objective is to develop a chocolate milk that not only meets the nutritional standards of the National School Lunch Program (NSLP), but also appeals to schoolchildren’s palates.

“Schoolchildren are the future of the country, and it is really important to provide them with nutritionally sound food and beverages. This project aligns with that goal,” said Khilendra Bhanduriya, director of research and development for Byrne.

In addition to providing a great-tasting, nutritious beverage for students, Byrne is hoping to improve supply chain and storage challenges for schools by producing aseptic, or shelf-stable, milk.

“Aseptic technology is a new approach that guarantees food safety of the product and also protects the supply chain from the disruptions we have seen recently,” Bhanduriya said.

Many schools currently serve traditional pasteurized milk, which must be kept refrigerated before and after opening. Aseptic technology offers more flexible and sustainable options for storage and logistics, reducing the need for refrigeration.

Headquartered in the Byrne Innovation Center – the newly unveiled, state-of-the-art research and development laboratory – Byrne’s R&D team has spent the last year conducting extensive background research and developing different ingredient formulations.

Byrne Research & Development Scientist Zachary Allard prepares chocolate milk samples for students participating in a sensory workshop at Byrne Cortlandville in February 2024. Byrne’s Research & Development department is using grant funding from the Northeast Dairy Business Innovation Center to study reduced-sugar formulations for school milk.

Marketing Specialist

The team has developed a formula for 1% lowfat chocolate milk that contains 8 to 10 grams of added sugar, compared to 19 grams of added sugar in the original formula.

The product was evaluated by North Carolina State University’s Sensory Service Center and a few local schools. Bhanduriya said the product was “well-accepted” by testers.

In addition to the positive response from testers, Byrne’s new formulation is proving to have great shelf-life 12 months after production. The shelf-life is expected to last a few months beyond this, according to ongoing studies.

Byrne is also exploring further reductions in sugar to 7 grams of added sugar with the use of lactase enzyme. This also makes the product suitable for consumers with lactose intolerance.

Byrne has expanded this study to develop fat-free chocolate milk to comply with nutritional regulations laid out by the National School Lunch Program.

Photo Courtesy of Ashley Casey, Byrne Sales &

STEWART’S MILK AND ICE CREAM WIN BIG AT 2024 NEW YORK STATE FAIR

Stewart’s Shops won the Best Milk in New York State competition for the third year in a row, one of several honors announced at the 2024 New York State Fair in Syracuse.

Stewart’s also won first place for Best Chocolate Milk and Best Flavored Milk. Additionally, Stewart’s took first place for Best Vanilla Ice Cream for our Philly Vanilla, a fan favorite that is chock full of tasty Madagascar vanilla beans. In the Chocolate Ice Cream category, Stewart’s took second place.

“This recognition is humbling. It also is an opportunity to recognize the dedication of the farmers who support us and our partners who work so hard to ensure our milk and ice cream are the best they can be,” said Chad Kiesow, chief operating officer at Stewart’s Shops.

Stewart’s Shops later earned first place awards for Best Strawberry Milk, Best Mint Ice Cream, and Best Sherbet at the 2024 World Dairy Expo in Wisconsin. All counted, Stewart’s milk, half & half, ice cream, and sherbet finished in the top three in seven categories.

AGRI-MARK, MARYLAND & VIRGINIA MILK PRODUCERS COOPERATIVE ASSOCIATION, AND UPSTATE NIAGARA COOPERATIVE ANNOUNCE STRATEGIC PARTNERSHIP TO MARKET DAIRY INGREDIENTS

Three prominent East Coast dairy cooperatives have joined forces to announce the launch of Integrated Dairy Ingredients (IDI), a venture set to streamline the dairy ingredients market. Starting January 2025, IDI will market and sell high-quality dairy ingredients, bridging the gap between

customers and the farm families that produce these essential products.

Founded by Agri-Mark, the Maryland & Virginia Milk Producers Cooperative Association, and Upstate Niagara Cooperative, IDI represents a unique collaboration in the dairy industry. The company’s mission is to provide comprehensive dairy ingredient solutions while fostering lasting partnerships with customers.

“Integrated Dairy Ingredients is a direct link to the hardworking farm families who produce the milk for our ingredients,” said Amie Gabriel, chief executive officer. “This close connection ensures unparalleled quality and transparency in our supply chain.”

Initially, IDI’s product lineup will include nonfat dry milk, skim milk powder, and buttermilk powder. All products will be rbST-free, OU Kosher, and Halal certified, catering to a wide range of customer needs. Through collaboration with its cooperative members, bulk raw milk, condensed milk, cream, and butter can also be sourced by customers.

LACTALIS PURSUES ITS DEVELOPMENT IN THE UNITED STATES WITH THE AGREEMENT TO ACQUIRE U.S. YOGURT BUSINESS FROM GENERAL MILLS

Lactalis, the world’s largest dairy company, announced that it has entered into a definitive agreement to purchase the yogurt business of General Mills in the United States. The proposed transaction is expected to close in the calendar year 2025, subject to receipt of requisite regulatory approvals and other customary closing conditions.

The acquisition encompasses yogurt brands Mountain High®, ratio®, acquired from General Mills, as well as brands under license: Yoplait®, Go-Gurt®, Oui® and others. The General Mills Inc. U.S. yogurt business represents approximately US $1.2 billion of net sales.

“With this acquisition, we are expanding our position in the U.S. yogurt market,” said Lactalis Chairman Emmanuel Besnier. “These iconic brands are a strategic fit for Lactalis that broaden the range of our consumers and allow us to become a key dairy player in the U.S.”

AGRI-MARK’S CABOT AND MCCADAM BRANDS WIN 25 AWARDS AT REGIONAL STATE FAIR COMPETITIONS

Agri-Mark, the dairy cooperative that owns the Cabot Creamery and McCadam brands, received 25 awards for its products at the New York State Fair in Syracuse, New York and The Big E Gold Medal Cheese Competition in Massachusetts, including a Best in Show for its Triple Cream Vanilla Bean Greek Yogurt.

“For generations, Cabot farmers have believed that delicious products are the reward of a job well done,” said Chris Pearl, director of product quality and technology at Agri Mark. “To see not only consumers enjoying our products, but industry experts as well, makes the entire process that much more rewarding. I’m incredibly proud of the team for their hard work and dedication.”

Click here for the full list of winners.

NORTHEAST DAIRY SUPPLIERS ASSOCIATION, INC.

DOPKINS NAMED A ‘BEST OF THE BEST’ FIRM BY INSIDE PUBLIC ACCOUNTING

Dopkins & Company, LLP, a full-service Certified Public Accounting and Consulting firm, is proud to announce the firm has been selected as a ‘Best of the Best’ firm by INSIDE Public Accounting (IPA), the premier provider of practice management resources for the public accounting profession. IPA evaluated 620 large firms in 2024, including the Big 4. Dopkins & Company, LLP is the only New York State firm, outside of Manhattan, awarded this designation.

Every year, INSIDE Public Accounting names 75 Best of the Best CPA firms – including 60 firms over $10 million in net revenue, 10 under $10 million and five Canadian firms. To select these superstars of the profession, IPA applies a proprietary scoring formula of more than 35 metrics to firms that participate in the IPA Practice Management Survey.

“We are honored to receive such a noteworthy recognition from INSIDE Public Accounting,” said Thomas R. Emmerling, Dopkins managing partner. “This recognition is a reflection of the Firm’s core values that we’ve embodied for decades: providing unparalleled service for our clients while remaining an exceptional place for our employees to work and grow their practices.”

HYDRITE EXPANDS IN WATER TREATMENT FOR FOOD PROCESSING

Hydrite®, an integrated manufacturer and supplier of chemicals and related services, is pleased to announce its acquisition of Fife Water Services Inc., a supplier of water treatment and water process products and automation, and Precision Polymer Corporation (PPC), a custom blend manufacturer, effective April 26.

Located in O’Fallon, Missouri, Fife is a technology-oriented supplier and prides itself on safety, quality products, cost-effective customer solutions, and utilizing water efficiently, the world’s most valuable resource, all which align with Hydrite’s core values making the acquisition poised for long-term success.

The acquisition will expand Hydrite’s market reach in the water treatment segment within the food industry. The integration of unique automation and technology will enhance its product offering and expertise to help control wastewater generation and energy use, and address food safety, product integrity, and regulatory challenges faced by food manufacturers.

“This synergistic acquisition strengthens our position and complements our current product offering,” said Hydrite President Kevin Honkamp. “Our commitment extends to providing best-in-class service and support, ensuring a seamless integration. Hydrite will be retaining all of Fife’s excellent people, and we commit to honoring existing business contracts, service obligations and pricing agreements.”

QUALITRU ANNOUNCES RACHEL TRICE AS THE SECOND RECIPIENT OF THE DARRELL BIGALKE FOOD SAFETY AND FOOD QUALITY AWARD

QualiTru Sampling Systems is excited to announce Rachel Trice as the second recipient of the Darrell Bigalke Food Safety and Food Quality Award, established in honor of QualiTru founder Darrell Bigalke’s legacy in advancing food safety and quality standards.

Trice, a South Minneapolis native, is an intern at Land O’Lakes, working as a Test Kitchen Intern in the culinary center. As a dedicated mother of two, she balances her personal and professional life with remarkable dedication. With a passion for food science, Trice aspires to become a Product Development Food Scientist, focusing on supporting small,

BIPOC-led businesses and tackling food disparity in innercity communities.

The University of Minnesota selected Trice based on her strong academic performance and her involvement in food science-related activities. She is driven by her father’s advice, “Closed mouths don’t get fed,” which reminds her to advocate for herself and pursue her goals.

The Darrell Bigalke Award recognizes students who excel

CAMFIL USA

Joe O’Hara Branch Sales Manager joe.ohara@camfil.com 6060 Tarbell Road Syracuse, New York camfil.us

in food safety and quality and demonstrate a commitment to positively impacting the food industry. Trice embodies these qualities, and we are thrilled to support her journey.

Have you recently won an award?

Do you have any new products coming out?

Are you planning an expansion?

Email courtneyk@nedairymedia.com with more information.

WELCOME NEW MEMBERS

CLAYTON INDUSTRIES

Matt Pollack New England & NY State Sales Engineer Matt.Pollack@claytonindustries.com 17477 Hurley St. City of Industry, California claytonindustries.com

NEW PRODUCTS

CHOBANI EXPANDS IN HIGH PROTEIN GREEK

YOGURT CATEGORY WITH NEW LINE OF 20G

PROTEIN YOGURT AND 15G, 20G, AND 30G PROTEIN YOGURT DRINKS

Chobani is addressing consumer demand for new ways to increase protein in everyday routines. Introducing Chobani® High Protein, a line of high protein Greek Yogurt cups and drinks made with only natural ingredients, real fruit, and 0g added sugar.

The suite of Chobani® High Protein products includes: Chobani® 20G Protein Greek Yogurt (available in Vanilla, Strawberry Kiwi, Mango, Raspberry Lemon, and Cherry Berry); Chobani® 15G Protein Drinks (available in Strawberries & Cream and Tropical Punch); Chobani® 20G Protein Drinks (available in Strawberries & Cream, Mixed Berry Vanilla, Vanilla, Cookies & Cream, Peaches & Cream, and Cherry Vanilla); and Chobani® 30G Protein Drinks (available in Strawberries & Cream and Vanilla Ice Cream).

EVER FRESH FRUIT COMPANY

Bill Wleklinski

Director of Business Development bill.wleklinski@everfreshfruit.com

35855 S.E. Kelso Road Boring, Oregon everfreshfruit.com

SOAPBOX, INC.

Caden Hansen Business Development Representative accounting@soap-bx.com 1337 3rd St. Promenade Santa Monica, California soap-bx.com

“The desire for high protein, lower sugar offerings has moved beyond the hardcore fitness community and made its way to the mainstream consumer,” said Chobani Chief Innovation Officer Niel Sandfort. “This is a good thing. Underneath the desire for more functional food is a shift in mindset where strength and positive nutrition, namely protein, is taking the place of calorie deprivation and cardio. As consumers seek out more functional foods to meet their goals, Chobani® High Protein products deliver an affordable, tasty solution with dynamic flavors and a variety of formats and protein levels – all made with only natural ingredients.”

THE 2024 NORTHEAST DAIRY CONVENTION IS ‘Another Great Success’

More than 165 attendees gathered in Saratoga Springs from Sept. 25-27 for the annual Northeast Dairy Convention, enjoying three days filled with presentations and networking opportunities.

The event was once again hosted by the Northeast Dairy Food and Suppliers Associations, the Pennsylvania Association of Milk Dealers, and the New York State Cheese Manufacturers’ Association

“The convention in Saratoga Springs this year was another great success,” said NDFSA Executive Director Alex Walsh “We saw a high turnout of attendees, very impactful presentations from our speakers during the business sessions on important topics facing the dairy industry, and valuable networking opportunities. Thank you to everyone who attended and supported the convention this year, and we look forward to seeing you again in Springfield, Massachusetts, in 2025!”

DAY 1

The convention kicked off Wednesday evening with VIP networking, a cocktail party, and a banquet dinner. NDSA members also had a chance to showcase their offerings in the exhibit hall.

Association News

DAY 2

Thursday morning’s schedule featured three business sessions, plus a 45-minute break for vendor exhibits.

PRO-DAIRY’S Karl Czymmek started things off by exploring the basics of greenhouse gas emissions and the opportunities—and challenges—that exist in the dairy industry.

“We have a big job ahead,” he said, adding, “We’re going to need to have a lot of different interventions...Every dairy is a little different.”

In the second presentation, Maureen Ballatori, the founder and CEO of Agency 29, analyzed consumer trends in the dairy industry, focusing specifically on dairy milk and plant-based beverages.

“Understanding that the majority of consumers have both beverages in their fridge, we need to be accepting of both,” she said.

Michele Vee, director of communications at MilkPEP, then provided an overview of her organization and how it is positioning milk as a “modern performance beverage.”

When the business sessions ended for the day, attendees had the option to play in the golf tournament at McGregor Links Country Club or go on a guided walking tour of Saratoga Springs (it stopped at Whitman Brewing Company, Saratoga Chocolate Co., Saratoga Olive Oil Co., Sara’s Kitchen, and Saratoga Tea & Honey Company).

In the evening, attendees returned to the hotel for a cocktail hour and a banquet dinner.

DAY 3

Friday was another jam-packed morning, beginning with back-to-back business sessions.

In the first, three members of the Cornell University Dairy Foods Extension team—Kimberly Bukowski, Taylor Pelcher, and Hannah Moyal—gave an update on their workforce development program. They shared some success stories, gave an overview of their bootcamps and demographics, and outlined their key findings.

“These jobs, if they take them, can really change people’s lives,” said Moyal.

Dave Crowley, the vice president of EHS & Sustainability at HP Hood, followed with a discussion on the many “hats” of safety and how attendees can practice safety leadership at their companies.

The convention wrapped up with a panel on legislative and industry policy. Hon. George Borrello (New York Senate Agriculture Committee Ranking Member), Hon. Donna Lupardo (New York Assembly Agriculture Committee Chair), and Hon. Chris Tague (New York Assembly Agriculture Committee Member) tackled hot topics like labor shortages, electric vehicles, the future of plant-based beverages, and the farm worker overtime threshold. Nathan Pistner, the president of the New York State Cheese Manufacturers’ Association, was the moderator.

LOOKING AHEAD

Save the date for next year’s conference— it will be held from Sept. 17–19 at the MGM in Springfield, Massachusetts.

Thank You TO OUR SPONSORS

Winners of 2024-25

Bruce Krupke

Memorial Scholarship Announced

The Northeast Dairy Suppliers Association, Inc., recently announced the winners of the Bruce Krupke Memorial Scholarship for the 2024-25 academic year. A total of $18,000 was awarded to 15 recipients.

“The Northeast Dairy Suppliers Association is proud to be able to provide NDFSA members with the annual Bruce Krupke Memorial Scholarship,” said Alex Walsh, the executive director of the Northeast Dairy Foods & Suppliers Associations. “It is encouraging to see such strong applications, year after year, with students who embody the qualities of Bruce. Congratulations to all of the recipients, and we wish you the best of luck as you pursue your academic goals.”

Five years ago, the Northeast Dairy Suppliers Association board of directors dedicated the scholarship in memory of Bruce W. Krupke, who served as executive vice president of the Northeast Dairy Foods Association and Northeast Dairy Suppliers Association for 27 years.

To be considered for a scholarship, applicants must be an employee of an NDFA/NDSA member, an immediate family member of a current Northeast Dairy Suppliers Association, Inc. or Northeast Dairy Foods Association, Inc. member, or a student member of NDSA themselves, and must be enrolled for the 2024-2025 academic year as a full-time student with a minimum of 12 credits and a GPA of 2.5 or greater.

Scholarship information is available each year after Feb. 1, with applications due by June 1 through the association’s website. Scholarships are funded through the association’s events, like the annual golf tournament and clambake, as well as member dues and sponsorship of annual industry events.

Here is a list of this year’s winners:

$2,000 SCHOLARSHIP RECIPIENTS

Tyler Hedding

Studying Geography/Environment at Villanova University

Jack Manders

Studying Outdoor Conservation at Mount Mercy University

Danielle Mauhar

Studying Mechanical Engineering at University of Wisconsin-Platteville

$1,000

SCHOLARSHIP RECIPIENTS

Zachary Brenon

Studying Sports Management at Niagara University

Sage Conley

Studying Nursing at University of Vermont

Lauren Gelb

Studying Human Development and Family Studies at University of Wisconsin – Madison

Landon Graley

Studying Engineering at Ohio University

Taylor Spence

Studying Neuroscience at Texas A&M University

Keegan Stuver

Studying Economics at University of Maryland – College Park

Rochelle Lewis

Studying Nursing at Elwood College

Emma Troutman

Studying Psychology at Penn State Schuylkill

Emily McCaig

Studying Occupational Therapy at Keuka College

Andrea Wood

Studying Psychology at Indiana University – Purdue

Antonia Murphy

Studying Biology at North Carolina A&T University

Dylan Worley

Studying Exercise Science at Grove City College

Google AI Updates for 2024: A Comprehensive Look at New Features and Tools

BY MELINDA AIKEN

Have you been interacting with the new Google products? A significant shift in how you interact with Google products in 2024 and beyond is upon us! A wave of AI advancements is transforming Search, advertising, and more, promising a more intuitive and powerful user experience. Buckle up and explore the exciting possibilities that lie ahead.

GEMINI IN SEARCH: AI SUMMARIES

On May 14, Google rolled out “Gemini in Search,” a powerful AI feature that provides informative summaries directly within search results. Think of it as an advanced snippet powered by cutting-edge AI. Here’s what makes it unique:

• Handles complex queries: Forget struggling with complex keyword combinations. Gemini tackles even the most specific questions, like “How do you pick the right men’s running shoes with high arches?”

• Deep context understanding: Gemini analyzes your search query, “running shoes for high arches.” It understands that you’re not just looking for any running shoe; you need one that addresses a specific foot condition. By recognizing your intent, Gemini can present a curated

selection of running shoes specifically designed for high arches. This eliminates the need for multiple searches and sifting through irrelevant information.

• Faster results: Within seconds, Gemini delivers summaries highlighting key features and benefits of the recommended shoes. You can quickly compare options and identify the perfect pair to meet your needs, all within a single search result page.

Click HERE for more information regarding Gemini in Search.

THE FUTURE OF GEMINI

While Gemini is still in its early stages, Google is actively developing exciting features:

• Multi-Step Reasoning: Imagine search results that anticipate your next question, providing a seamless flow of information. For example, a search for “hiking trails in Yosemite” might be followed by suggestions on camping gear or local restaurants.

• Search Beyond Words: Google Lens will evolve to allow video searches, making visual inquiries a reality.  Imagine searching for “how to fix a leaky faucet” and getting video tutorials directly in your search results.

• AI-Curated Results: Search results might be personalized based on your needs and interests.  Imagine searching for “restaurants near me” and getting a curated list based on your past preferences or dietary restrictions.

While Gemini is a game-changer, it’s still under development. Here are some things to keep in mind:

• Not all searches trigger AI summaries; around 30% of searches can receive AI summaries.

• Accuracy can vary, so double-checking information is advisable.

• You can control what you see: Use Google’s new web filter to display only links or opt-out of your content being used in summaries with the “no snippet” feature.

WHAT DOES THIS MEAN FOR YOU REGARDING SEO?

The emergence of AI-generated summaries in search results poses challenges and opportunities for SEO experts. Here’s how you can adapt and ensure your website remains discoverable even with these summaries:

• Double Down on EAT (Expertise, Authoritativeness, Trustworthiness): While AI summaries can provide

snippets of information, in-depth, high-quality content from trusted sources will still be crucial. Try to establish your website as a reliable authority in your niche. This will increase the chances of your content being chosen for summaries and drive users to your entire content for deeper exploration.

• Prioritize Readability and User Experience: Clear, concise writing and a user-friendly website are essential for human users and AI algorithms. Well-structured content with proper headings and subheadings makes it easier for AI to understand and include in summaries.

• Embrace Diverse Content Formats: AI can process information from various sources. Use text, videos, quizzes, infographics, and interactive elements to enhance your content and cater to diverse learning styles. This can make your content more engaging for users and potentially more attractive for AI to reference.

• Optimize for Structured Data: Clear and accurate data schemas allow search engines to understand the content and context of your web pages. Implementing proper schema markup allows AI to understand your content and display it more prominently in search results and summaries.

• Stay Fresh and Relevant: The SEO landscape is constantly evolving, and so should your content. Consistently refresh your website with new, high-quality content that aligns with trending search topics. This increases the chances of your content being indexed and potentially featured in AI summaries.

Focusing on these strategies ensures your website remains discoverable and valuable even in the age of AI summaries. Remember, AI summaries are meant to be a starting point, not a replacement for in-depth content. By providing comprehensive and informative content, you can establish yourself as a trusted authority and drive users to your website for the whole picture.

PROJECT ASTRA

Project Astra, which is still under development, promises a future of real-time, conversational search. Imagine a Google Search that interacts with you like a friend:

• Real-time Translation: Encounter a foreign language online? Project Astra can translate it seamlessly for you.

• Object Recognition: Point your phone at an object, and Project Astra will identify it and describe its features and uses.

Sales + Marketing

• Data Decoder: Buried in a complex table or chart? Project Astra can analyze and summarize it, making it easier to understand.

This is just the beginning. Project Astra represents Google’s vision for a future where AI seamlessly integrates with all its products, creating a powerful and user-friendly experience.

PERFORMANCE MAX

Get ready for a paradigm shift in pay-perclick (PPC) advertising. Google is integrating AI to streamline the process and maximize campaign results.

• AI Recommendations: Wave goodbye to guesswork. AI will analyze your campaigns and suggest optimizations, making PPC management more efficient and effective.

• PMax (Performance Max): This powerful campaign type leverages AI to identify your ideal customers and deliver high-performing ads across various channels, including Search, Display, YouTube, and Gmail.

• Supercharged Results: The combination of Search (broad match with smart bidding) + PMax can significantly boost conversions or value at a similar cost (up to 27% increase). However, setting the right goals is crucial.

• Ad Creation: Stop manually creating ads! Performance Max utilizes Gen AI creative tools to generate high-quality ad creatives based on your input for select advertisers who meet the criteria.

♦ You can upload assets and have the AI create variations while maintaining control over brand elements like logos and fonts.

♦ While yet to be available to everyone, Performance Max will soon offer these AI-powered creative tools. Stay tuned for updates on eligibility requirements.

YOUTUBE

YouTube is transforming into a one-stop shop for both advertisers and shoppers, fueled by cutting-edge AI and a focus on visual storytelling. These features will soon be rolled out to advertisers:  Demand Gen: Get ready in the next couple of months for the next level of YouTube advertising with Demand Gen. This AI powerhouse is expanding its reach beyond its initial launch; this will now encompass display video and search ads. Also, the audience threshold will be lowered from 1,000 to 100 users. This means you can target your ideal customers

accurately across various platforms.

Captivating Your Audience: YouTube’s strength lies in its ability to tell stories visually. Utilize engaging ad formats like short-form video ads and captivating vertical assets to grab attention and leave a lasting impression.

Partner with Influencers: Collaborate with creators and leverage their established audiences through co-branded ad campaigns. Alternatively, empower creators to promote your products directly within their content using product tagging features. This fusion of AI targeting and influencer marketing allows you to reach the right people and drive significant results.

Seamless Shopping Experience: YouTube Shopping is revolutionizing how viewers interact with products. Thanks to creators’ AI-powered product tagging, viewers can seamlessly shop directly within videos, eliminating the need to switch platforms. Businesses can enhance the experience by directly connecting their product catalogs to their YouTube videos. The future of YouTube Shopping is brimming with potential, with features like Product Studio (aiding in creating branded product visuals) and 3D spin ads (allowing for immersive product exploration) on the horizon. These advancements promise to make YouTube an even more powerful platform for viewers and businesses.

THE IMPORTANCE OF GOOD DATA FOR AI SUCCESS

The more Google knows about your business and goals, the better AI can perform. Collect, protect, and utilize your data effectively. Google Data Manager simplifies data collection and organization, making it easier to leverage your data for better ad results.

EMBRACE AI FOR POWERFUL ADVERTISING

Be aware of the AI advertising revolution. Google’s suite of AI-powered tools empowers you to work smarter, not harder. Streamline campaign management, pinpoint your ideal audience precisely, and unlock exceptional results – all while maximizing your return on investment. But remember, AI is here to augment your expertise, not replace it. Think of it as your powerful partner – unleash your creativity, leverage AI’s targeting prowess, and optimize your campaigns for maximum impact. This perfect blend of human ingenuity and machine intelligence is the key to thriving in today’s ever-evolving digital landscape.

Melinda Aiken is a Marketing Manager & Client Services Manager for Site-Seeker.

CATEGORIES

ARTICLES

Dairy Producers can nd suppliers that will help their businesses run more pro tably and ef ciently.

• Co-Packing/Private Label

• Distribution and Transportation

• Ingredients

• R&D Quality Control

• Packaging

• Process Equipment

• Sanitation and Maintenance

• Service and Supplies

Weekly articles announcing the latest and greatest technologies from key industry suppliers.

Classi ed listings offering deals on used equipment.

NDSA CATALOGS

And much more!

Pfor the Dairy Industry TRENDS Search Engine

art of developing a comprehensive digital marketing campaign is understanding how customers and potential customers are using the Internet to find your products and your website. The graphs and information below all come from Google Trends, which analyzes the popularity of queries in Google Search across various regions and languages. The graphs scale “Interest Over Time,” which represent search interest relative to the highest point in the chart for the given region and time-period. So, a value of 100 is the peak popularity for the term.

DAIRY FOODS

Another alternative is Google Keyword Planner. To use this tool, you must have a Google Ads account. The Keyword Planner lets you search keywords and suggests other words or phrases related to your products and services. It lets you research the trend information for how often certain words are searched and how those searches have changed over time and also gives you suggested bid estimates for each keyword, so you can determine your advertising budget.

In today’s digital environment, we strongly encourage members to capitalize on this growing trend and ensure that your company is visible in the place where people search the most.

Average Search Volume has increased 2.3% YoY

Average Search Volume has increased 14.9% over the past five years

RELATED SEARCH QUERIES 1. What is dairy

Milk

Dairy products

Cheese

PROTEIN YOGURT

Average Search Volume has increased 35.7% YoY

Average Search Volume has increased 347.1% over the past five years

CULTURED DAIRY

RELATED SEARCH QUERIES

1. High protein yogurt

2. Protein in yogurt

3. Greek yogurt

4. Yogurt with protein

Average Search Volume has decreased 29.3% YoY

RELATED SEARCH QUERIES

1. Cultured dairy products

2. What is cultured dairy

3. Cultured milk products

4. Sour cream

OSHA Shares Top Safety Violations in 2024 OSHA UPDATES

The numbers are in. At the National Safety Council (NSC) Safety Congress & Expo in September, the Occupational Safety and Health Administration (OSHA) shared a preliminary list of the 10 most commonly cited standards during the 2024 fiscal year.

They were:

1. Fall Protection – General Requirements: 6,307 violations

2. Hazard Communication: 2,888 violations

3. Ladders: 2,573 violations

4. Respiratory Protection: 2,470 violations

5. Lockout/Tagout: 2,443 violations

6. Powered Industrial Trucks: 2,248 violations

7. Fall Protection – Training Requirements: 2,050 violations

8. Scaffolding: 1,873 violations

9. Personal Protective and Lifesaving Equipment – Eye and Face Protection: 1,814 violations

10. Machine Guarding: 1,541 violations

“While incredible advancements are made in safety each year, we continue to see many of the same types of violations appear on OSHA’s Top 10 list,” said Lorraine Martin, NSC president and CEO, in a press release. “As a safety community, it’s critical we come together to acknowledge these persistent trends and identify solutions to better protect our workforces.”

Northeast Dairy Media is looking for an OSHA Consultant! Email courtneyk@nedairymedia.com for more information.

Leanne’s Kitchen

Comfort Food Made with Delicious Dairy

CHRISTMAS TREE CHEESE BALL

INGREDIENTS

• Boursin cheese

• 60 olives, mix of pitted olives

• Rosemary (for presentation)

• Piece of cheese (for the star)

INSTRUCTIONS

• Take the cheese wheels out of their packaging and arrange them on a sheet of plastic wrap.

• Wrap the cheese in the plastic wrap and begin molding it into a Christmas tree shape.

• When you’re happy with how it looks, take off the plastic wrap and transfer the tree to a serving plate.

• Place the pitted olives one by one into the cheese.

• To add a bit of greenery, snip off pieces of rosemary from the stem and place them in the gaps around the olives.

• Grab a 1-inch-thick slice of your favorite cheese and cut out a star using a star-shaped cookie cutter.

• Top the Christmas tree with the cheese star and pair it with freshly baked bread.

Many of our members may know Leanne Ziemba as the business operations manager for the Northeast Dairy Foods & Suppliers Associations. But we’ve discovered she also is queen of the kitchen, as she has some delicious recipes that include fresh, wholesome dairy products.

NDFSA members shared these posts on LinkedIn and Facebook

Greiner Packaging

Greetings from the Northeast Dairy Convention in Saratoga Springs, NY!

Our International Sales Director, Tõnu Kundla, and our US Sales Team — led by Jonas Kristensson, alongside Jeff Wager and Kai Anthony — have had a fantastic time so far connecting with industry leaders and showcasing our cuttingedge sustainable packaging solutions.

Until tomorrow, we’re showcasing innovations like the K3® — a sustainable cardboard-plastic solution designed not only to reduce plastic use but also to stand out at the point of sale, the Sealing Lid, a mono-material solution aimed at improving recyclability, and much more.

#SustainablePackaging #Innovation #DairyIndustry #EnvironmentalImpact #Recyclability #GreinerPackagingUS

Nelson-Jameson, Inc.

Vermont Creamery

We are proud to introduce Hooper, a softripened, donut-shaped cheese that honors the legacy of our co-founder, Allison Hooper. This new creation is Vermont Creamery’s first washed rind cheese, reflecting four decades of dedication to artisan cheesemaking and quality. Hooper embodies the culture and craft that has defined Vermont Creamery since its founding in 1984, inspired by Allison’s training in France and made with a blend of goat and cow’s milk. With its distinctive appearance and complex, layered flavors, Hooper pays tribute to our commitment to excellence in cheesemaking. Now available at Whole Foods Market, select independent cheese shops, in-store, and exclusively online through Murray’s Cheese, Hooper joins the legacy collection of Vermont Creamery’s award-winning cheeses.

Learn more: https://bit.ly/4elbd7M #Hooper #ArtisanCheese #40Years

The Nelson-Jameson team made a difference! We’re proud to announce that our team raised over $1,300 and sponsored the selfie station at the Walk to End Alzheimer’s in Marshfield on September 28th. Thank you to everyone who participated and donated. Together, we’re making a positive impact on the fight against Alzheimer’s.

#WalkToEndAlzheimers #NelsonJameson #Community #AlzheimersAwareness

Perry’s Ice Cream

Let’s Dough Buffalo! Check out what’s hitting the road just in time for hockey season. Keep your eyes peeled around WNY for our brand new Buffalo Sabres truck, and if you see us cruising around town or making a delivery at your favorite spot, snap a pic and tag us in your story! #LetsGoBuffalo #GoSabres