Northeast Dairy Magazine | Q3 2025

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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

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

CONTENT DIRECTOR

Steve Guglielmo steveg@nedairymedia.com

RESEARCH & DEVELOPMENT COORDINATOR

Athena Cossette athena@nedairymedia.com

COPYWRITER

Nicole Smith

CONTRIBUTORS

Courtney Kless

Mike Marks

Steve Thompson

Mark A. O’Donnell

GRAPHIC

Renate Wood, Robin Barnes

SALES

Tim Hudson thudson@nedairymedia.com

Lesli Mitchell lmitchell@nedairymedia.com

Jake Horodnick jakeh@nedairymedia.com

PRODUCED BY

Northeast Dairy Media

Editorial correspondence should be directed to steveg@nedairymedia.com

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

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 © 2025 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 leanne.ziemba@ndfsa.org

TThe Dairy Industry Continues to Innovate

BY DANIEL LAUSCH PRESIDENT, NORTHEAST DAIRY FOODS ASSOCIATION

his issue is covering the subject of Innovation. In our dairy industry, that could include a long list of items, even if the base year was Y2K.

That was shorthand for the year 2000, when we advanced to the 21st Century and when quite a few older computers just stopped working when 1999 ended. I remember folks arranging holiday travel plans to not fly in an airplane on New Year’s Eve, December 31st, 1999, for fear of the airplane dropping out of the sky when the computers crashed. When those computers were built, the manufacturer never considered a year that did not start with “19.”

Now, we have lactose-free and whole milk sold in sizes other than the “standard sizes” like quarts and gallons, including liters. Different package sizes and designs are aimed at both being more convenient and attracting the consumer’s eye as they walk down the retail grocery store aisles. In addi-

tion, products can now also be purchased online, creating the need for more shipping boxes. What about bar codes and QR codes? There is no longer any need to put the company’s phone number on the side of the package in today’s world of consumers.

There have certainly been a lot of changes in recent years! I’m looking forward to attending the September Fall Convention and reconnecting with folks in our industry who are able to attend this year in a great location with the Big E just across the big highway. As you look ahead to 2026, start thinking about sending a newer employee to the Dairy Blender and the Clam Bake who would benefit from seeing the breadth of the industry that has afforded so many of us a lifetime of employment.

Enjoy the articles and advertisements in this Northeast Dairy Foods Magazine.

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IInnovation as a Strategy for Changing Priorities

BY DANIEL SEITZER, PRESIDENT, NORTHEAST DAIRY SUPPLIERS ASSOCIATION

was speaking with a dairy company executive a few weeks ago when I recognized we were saying essentially the same things about human effectiveness, value delivery, and brand protection. It made me pause to assess how everyone in this dairy business inherently knows the challenges, but we put our own spin on it based on experiences, especially painful ones, that we’ve had. One thing this individual and I both agreed on is the need to view change as a positive thing and to embrace it as a solution and not a cause of more problems. We spoke about employees and leadership, which we’d seen struggle with low trust or just not understanding the mission when something new became a priority. Frustrating for sure, but definitely something that can be traced back to how clearly we define a “why behind the what,” so they can connect the dots about what we’re asking them to drive towards.

What was most interesting was when we spoke about innovation. We were 100% aligned on inflation driving costs and many customer behaviors lately, and a clear need for each organization to decide when the right time was to make a push for innovation of a new process, product, or policy. “No place for fear” sounds great, but it IS scary to get out of your comfort zone and into things you need to grow new muscles to do.

So, how does this apply to a dairy periodical article about Innovation? Easy. We all go through hard times and we sometimes need to be reminded why. Our customers are evolving, plain and simple. People want a clean label, they demand responsible and sustainable practices in the products they support, and they are always looking for something to improve their lives a little more than where they are. Consumers have choices and they are laser-focused on a positive experience, no matter what you produce.

Here’s the thing, these aren’t just technological shifts with new equipment or software. It’s rethinking strategy and how

you manage your resources, too. So, here are some of the key developments and innovations transforming our markets in 2025:

SUSTAINABILITY AS A CORE OF DAIRY PROCESSING

Sustainability is now a keystone of modern dairy processing, with producers understanding that they are expected to be leading the way in executing strategies to reduce their environmental impact. Producers are prioritizing water conservation, energy efficiency, and reducing emissions, driven by both regulatory pressures and consumer expectations. Many are turning to renewable energy sources and implementing economic strategies focused on minimizing waste throughout the production cycle.

Packaging innovation plays a crucial role in these efforts, with a focus on recyclable and biodegradable materials. Sustainable practices not only align with environmental goals, but also position companies as leaders in responsible production. The industry’s commitment to sustainability is reshaping its “brand,” fostering greater transparency and trust among consumers.

LOCALIZED SUPPLY CHAINS THAT PROVIDE RESILIENCE AND TRUST

The challenges of numerous global disruptions have prompted a move towards localized supply chains in nearly all producers, regardless of their market category. Shortening supply chains reduces logistical risks, improves product freshness, and enhances traceability, which is increasingly important to consumers. Local partnerships also help producers meet sustainability goals by cutting down on emissions from transportation.

However, the transition to localized models requires investment in regional infrastructure and careful planning

to balance efficiency and cost. Producers that embrace this trend can build strong connections with local communities and suppliers while meeting growing demand for transparency and quality. This approach not only enhances resilience in challenging market conditions but also aligns with a mindful movement towards sustainable and accountable production.

PLANT-BASED AND HYBRID PRODUCTS ARE MEETING CONSUMER DEMAND

Plant-based alternatives have become increasingly important, driven by consumers looking for lactose-free, vegan, or eco-friendly options. Products made from soy, almonds, oats, or other plant sources are now mainstream, challenging traditional dairy offerings on supermarket shelves. The rise of hybrid products, which combine dairy with plant-based ingredients, is another emerging trend. These innovations appeal to customers who desire the familiarity of dairy with the perceived benefits of plant-based additions.

The success of these types of products relies on the ability to render the textures, tastes, and nutritional profiles of traditional dairy. Producers are applying their investment dollars in research and development to improve formulations while maintaining cost-effectiveness. This trend not only expands market opportunities but also highlights the need for manufacturers to blend innovation with authentic experiences of taste and flavor that we’ve grown to expect. The demand for transparency in sourcing ingredients and acceptable production processes further adds to the complexity of this shift, emphasizing the importance of a consumer’s trust.

TECHNOLOGICAL ADVANCES

Precision Fermentation has become a significant innovation in dairy production, offering a sustainable alternative to traditional methods. By leveraging microorganisms to produce key milk proteins like casein and whey, manufacturers can create animal-free products that mimic traditional dairy in both taste and nutrition. This technology is particularly attractive for its resource efficiency and its ability to scale up which makes it a very viable solution for the future of dairy.

In addition to fermentation, advancements in dairy machinery are reshaping production processes. Automated milking systems, quality monitoring tools, and AI-driven data analytics are becoming standard across the industry. These technologies automate operations, increase total cost of operations by reducing waste, and ensure product consistency. By integrating these innovations, producers can meet increasing demand while maintaining high standards of quality and sustainability.

AUTOMATION THAT EXPANDS EFFICIENCY AND CONSISTENCY

Automation is revolutionizing the dairy industry by improving efficiency and ensuring consistent quality across production lines. Robotic systems are being utilized for milking, processing, and packaging, reducing labor costs and minimizing human error. These advancements are particularly advantageous for meeting the rising demand for high-quality products at scale.

In addition to physical automation, digital tools like AI and IoT (Internet of Things) are enabling real-time monitoring of production processes. These technologies provide insights into performance, allowing producers to identify inefficiency and optimize operations. Automation is not just about cost savings, it also ensures that products meet strict regulatory and quality standards, boosting consumer confidence in our Dairy industry.

HEALTH-FOCUSED INNOVATION IN DAIRY PRODUCTS

The dairy sector is responding to consumer interest in health and wellness by developing products that cater to specific nutritional needs. High-protein, low-sugar, and fortified dairy items are gaining traction among health-conscious buyers. Innovations in functional foods, which include ingredients with potential health benefits, are expanding the role of dairy in supporting healthy populations.

Producers are exploring new formulations that enhance the nutritional profile of traditional dairy products while maintaining their taste and appeal. This trend underscores the importance of understanding consumer priorities, particularly as dietary preferences become more personalized. The ability to deliver health-forward products will be a key driver of success in the evolving market.

I started with a story about a conversation that was rooted in innovation and change; our roads and experiences may vary slightly, but we need to embrace that which takes us forward. Will you break a few eggs along the way? Surely. But those concepts are unavoidable and key to an industry that is forever improving its perception. From plant-based alternatives to automation, the best producers are embracing these innovative ideas to meet the demands of a diverse and health-conscious consumer base. Sustainability, technology, and localized strategies are central to this evolution, ensuring the sector remains a strong presence and forward-thinking choice of its consumers.

AThe Strength of the Dairy Industry and Associations Continue to Rise

BY ALEX WALSH, EXECUTIVE DIRECTOR

s we have passed the halfway point of the year, we reflect on the first half, where there has been a ton of excitement and growth, both with the associations and in the dairy industry, itself. It’s been fantastic to see the enthusiasm from members at our events, and in the northeast region, as we continue to build on our prominence as a global leader. With the leadership of the association’s staff, directors, committees, and members, it is certain that this momentum of growth will resonate for years to come.

The associations have grown by leaps and bounds in the last couple of years, in particular with our advocacy efforts at the state levels. We continually build upon our strength as a trusted source, not only for the members of the associations, but with policymakers and regulatory agencies as well. The presence of the Northeast Dairy Foods & Suppliers Associations has not only perpetually increased, but so have our efforts to carry out the messages – the voices of our members and the industry – in the halls of capitols.

We also continue to partner with other organizations, both inside and outside the industry, on important policies that impact our members. A prime example of this was on full display at Dairy Day, the association’s annual advocacy day, at the New York State Capitol in June. Not only was this a way to recognize and celebrate the significance of the dairy industry in New York, right as National Dairy Month commenced, it’s also an excellent event for our members to meet with legislators and staff, discuss challenges and opportunities, express policy priorities, and build relationships with policymakers. For those who have attended this event and met with legislative offices, you also know that there is an educational com-

ponent that goes into this day. The day serves as a way for us, as ambassadors of the industry, to inform members of the legislature how certain policies are, or will, impact operations. It’s also a great way to expose your brand and products to hundreds that pass through the event area.

The day that many of you all look forward to each year, the second Wednesday of July, the annual Bruce Krupke Memorial Golf Tournament & Clambake, was another tremendous success this year! This time, without a tornado! We surpassed last year’s ticket sales again, selling 930 tickets for this year. We express our sincere gratitude to all of the sponsors and donors who help make this yearly event successful, as well as to the tremendous support from the membership. An oddity that occurred this year was that the golf tournament filled up much sooner, about a month prior, than ever before. We had 200 players register and had nearly 30 more on the waitlist. Keep that in mind for next year and be sure to sign up early! The afternoon at the Clambake was about as perfect as it gets.

These events are a true testament to the power of networking and engagement with members, processors, manufacturers, distributors, and suppliers, all gathering together to recognize and acknowledge each other’s contributions to the industry, enjoy companionship, and conduct some business in a casual setting. Each year, we receive positive feedback about how valuable this event is to meet with industry professionals and build relationships and connections. It really is amazing, and satisfying, to see folks meeting each other and having conversations with new people, making introductions that turn into future possibilities.

The networking events that the Northeast Dairy Foods &

Suppliers Associations host each year are a key component and benefit of being a member of the organization. As we head into the fall, with the Dairy Blender, Dairy Day, Golf Tournament & Clambake behind us, we look forward to the annual Northeast Dairy Conference. As always, in conjunction with the New York State Cheese Manufacturers Association (NYSCMA), as well as the Pennsylvania Association of Milk Dealers (PAMD), we have a solid, valuable, and educational business session of the agenda lined up with some influential speakers on important topics facing the industry.

The conference, being held September 17-19 in Springfield, Massachusetts, provides a platform to learn about various topics, network with industry professionals, and enjoy a new scene outside of the office for a couple of days. More information about the Northeast Dairy Conference can be found later on in this issue, as well as on the associations’ website at ndfsa.org/events. We look forward to seeing you there!

Additionally, the industry has seen some exciting growth in the last few months. It’s been an honor to see members such as Chobani, Cayuga Milk, Byrne, Hood, and others, announce expansion projects as they grow and succeed, and there’s more to come! New innovations, both technologically and with products rolling out have made the industry not only more efficient, but more competitive as well. Northeast Dairy Foods & Suppliers Associations remain committed to our members and the industry to support your growth.

On behalf of the staff and our boards of directors, thank you for your membership and support. A big shout-out to our Events Committee members as well who greatly help in guiding the direction and progress. If you are interested in serving on one of the associations’ committees to help shape the future of the organization and be more active and engaged, please reach out to us! We look forward to seeing on-going success, growth, and seeing you at the conference!

The presence of the Northeast Dairy Foods & Suppliers Associations has not only perpetually increased, but so have our efforts to carry out the messages – the voices of our members and the industry – in the halls of capitols.

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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 question: What technology or innovation has had the greatest impact on our industry in the last several years? How is technology helping you do business with dairy processors and manufacturers? This is what they said.

Lisa Bolduc, Brown & Brown

Our integration of artificial intelligence across key operational areas—such as policy checking, contract review, and claims analysis—has significantly enhanced efficiency and accuracy throughout our processes. By automating routine and complex tasks, AI enables our teams to focus on higher-value activities, reduces turnaround times, and minimizes human error.

John Bucklin, Smurfit Westrock

Among the most significant advances in the corrugated industry in the last five years has been digital printing. Smurfit Westrock now has equipment which can produce photo quality printing in short-run quantities on all types of corrugated substrates. This allows our customers to utilize the best printing methods for promotional products as well as growth brands. Additionally, the use of QR codes enables greater consumer engagement, which is important to dairy processors who launch new products requesting customer feedback.

Ask Your Board

Glenn Emory, Weidenhammer New Packaging, LLC

We are singularly focused as a converter of paper-based packaging for bulk ice cream. As such, my responses may not have as much application or consideration for the broader membership; however, we see the impact in our scope from:

• Re-formulations of recipes to move toward ever-cleaner ingredient labels has had knock-on effects in terms of other areas of the ice cream producers. Increasingly, a positive impact of social engineering solutions, as the consumer is holding producers to higher levels of expectation and accountability to broader impacts. This has been more of a catalyst for the elimination of harmful materials in the ice cream industry, like sharp metal strips that can cut employees, as well as produce metal shavings and/or dust that can and do contaminate the ice cream.

• Real-time monitoring systems - laser sensors, camera-based systems to improve quality, safety, and to drive greater efficiencies in production.

• Data-driven decision making - advanced analytics tools allow companies to track energy use, water consumption, and waste, helping them optimize operations and meet sustainability goals. AI represents an opportunity for greater depth of input consideration and scenarios for most effective solutions.

• Sustainability - prioritizing recyclable and eco-friendly packaging. Challenging the norms and generating potential solutions for customer and consumer evaluation. We do recognize, though, that the price acceptance of “green” remains extremely low when general conversion costs are also considered. Truly, this is a case where if a solution is not “green” on the bottom line, it will struggle to be put into practice, no matter the sustainable points it may offer.

• Automation within the processors and manufacturing plants. All producers are struggling with recruitment

and retainment of their workforce. While nothing new, it is acutely impactful now and looks to remain so for the foreseeable future. The efforts by Cornell’s introduction program (definitely worth more exploration on its own), creation of industry-based formal apprenticeship programs and individual company efforts to find creative avenues to show the value of their positions to interested people will only rise in criticality. The concept of automation has moved from a perceived threat to the individual team members to one of absolute requirement for many businesses to be able to continue to operate at their current levels.

Tony Nassar, Chobani

The consumer demand of protein in dairy has vastly changed dairy processing plants objectives. The production of ultra filtered milk is exploding and in high demand from processors. Diafiltration equipment in plants is essential to us when producing ultra filtered milk.

Nathan Pistner, Byrne Dairy

The first and probably most popular is how AI is revolutionizing dairy operations in many ways. Here are two that are making a direct impact:

• Predictive analytics for data analysis, cow health, breeding cycles, and milk yield

• Real-time quality control in milk processing, detecting bacterial contamination and optimizing fat composition

In addition, I would say the food structure optimization that has improved the component make up in milk; mainly the increase in fat and protein levels leading to increased yields that some dairy operations are seeing.

Legislative + Regulations Report

Conclude with Positive Results for Dairy

BY ALEX WALSH, EXECUTIVE DIRECTOR

As many of the northeast states concluded their legislative business for the year, it is with great pride that the Northeast Dairy Foods & Suppliers Associations can inform you of some victories. While we are not out of the woods yet, as special sessions could potentially be called in the last few months of the year, and the legislative calendar will start back up again in January, it was an overall success at the state level in 2025 thus far.

First, a major policy that the industry is keeping a close eye on, preparing for, and heavily engaged on, is the on-going debate with Extended Producer Responsibility (“EPR”), especially in New York. The Empire State, in the last few years, has been targeting this policy, and each year it has moved along, inch by inch. New York has also been battling with California on EPR, as well as some other pieces of legislation, as to which state can be the most progressive, especially when it comes to recycling and environmental issues. The last two sessions, here in New York, the state senate has passed a version of EPR (2025 S1464) sponsored by Senator Harckham. The assembly version, sponsored by Assemblymember Glick, (2025 A1749) however, did not make it to the floor, despite a whirlwind of activity and rumors in the final days and even hours of session. This, through intel received from sources close to the assembly, is due to the fact that support had dwindled for this version, as a second version was introduced following the finalization of the state budget. The “industry friendly” version – which, to its credit, is more favorable and workable than the Harckham/Glick version – was introduced by Senator Martinez (S5062) and Assemblymember Jackson (A6191). This bill provides a more comprehensive and collaborative framework for waste reduction, similar to

Minnesota's Packaging Waste and Cost Reduction Act. Both laws set targets for waste reduction, recycling rates, and the incorporation of post-consumer recycled content, aiming to drive continuous improvement in packaging sustainability. It establishes PRROs and an inclusive advisory board that ensures multiple stakeholders including businesses, municipalities, and environmental groups, have a voice in the decision-making process. S5062/A6191 also takes a broader approach to waste reduction, not just focusing on packaging but addressing waste management holistically.

The funding mechanism in S5062/A6191 is more equitable, ensuring that all parties in the supply chain contribute fairly without disproportionately impacting businesses or consumers, and also more clearly defines legal obligations and a needs assessment. With this alternative for legislators to consider, it created enough hesitation for the assembly to not act and allow for more time to review the options and hear from stakeholders. NDFSA has made this bill a top policy priority and will continue to monitor and be highly engaged during the process, especially if the assembly returns for a special session at some point during the remainder of the year.

What we hope was a flash-in-the-pan moment was another highly concerning bill that was introduced in the final days of session that would alter the Concentrated Animal Feeding Operations, known as CAFO for short. Two legislators from New York City, with minimal to perhaps zero agriculture in their districts, introduced a bill that would limit the size of dairy farms to 750 cows. Therefore, if a dairy producer had less than that and was planning to expand herd size, they cannot exceed the 750 maximum to grow their operations. Any dairy farms that already have more than 750 cows, could not expand at all. This piece of legislation, driven by an environ-

mentalist group, would be a detriment to the dairy industry in New York, a top five producer of milk in the country. In addition to that, with all the growth and expansions recently announced by processors and manufacturers in New York alone, it would greatly inhibit the milk supply to meet the increased demand.

As the state has partnered and invested public funding for these expansion projects, it’s a direct contradiction to the direction the industry is going in the region and one of the more asinine concepts to come out of Albany recently that would negatively impact the dairy and agriculture, which are leading economic sectors in the state. Through our advocacy efforts, the bills have not moved, and it does not sound like there will be any interest or traction in taking up these pieces of legislation. Northeast Dairy Foods & Suppliers Associations have also been very vocal on this issue, advocating against it and ensuring the voice of the industry is heard.

NDFSA has also been very active on the New York Food Safety and Chemical Disclosure Act (A01556-E/ S01239-E). Although amended, this bill continues to threaten food access, affordability, small businesses, and culturally significant foods across New York. It duplicates federal oversight, imposes costly mandates, and risks undermining national food safety reforms now underway. While presented as a food safety and consumer protection bill, the legislation threatens to create an unworkable regulatory patchwork that will burden small businesses, disrupt food supply chains, and reduce food access across the state, without delivering meaningful public health improvements.

The bill creates an entirely new state-specific GRAS (Generally Recognized as Safe) disclosure regime

Legislative + Regulations Report

that duplicates federal FDA oversight under the Food, Drug, and Cosmetic Act. Manufacturers must submit duplicative data and proprietary safety analyses already reviewed by the FDA. It also requires public disclosure of GRAS safety reports, including sensitive scientific and business data. Additionally, limited trade secret redactions leave businesses exposed to competitive harm and potential litigation. With this framework and food processors and manufacturers facing legal and regulatory uncertainty, some national and global manufacturers may exit the New York market entirely or look to expand elsewhere rather than comply with conflicting state-specific mandates.

The challenges with regulatory policies will never go away entirely, unfor-

tunately, but that’s why the Northeast Dairy Foods & Suppliers Associations are here – to be your voice, your advocate, and protect our members and the dairy processing and manufacturing industry from harmful policies. Through the work with the organization’s legislative committee and in collaboration with industry partners, we will continue to carry the flag and be prepared when legislatures return to their chambers.

You can contact him by email at alex.walsh@ndfsa.org

FINANCING THE DAIRY INDUSTRY

Milk Production Continues to Rise

BY GARY LATTA

The June Milk Production Report got the attention of industry observers. Milk production in June for the 24 major states was up +3.4% from the same month last year. This followed May’s increase of +2.4%. Many USDA reports capture the 24 major states, which are responsible for about 96% of U.S. milk production. The top five dairy states are responsible for just over 53% of U.S. production.

These back-to-back monthly surges in milk production have put some downward pressure on U.S. milk prices, but are also helping to keep us competitive with exports in the world market.

The addition of more dairy cows, along with growth in per cow production, are fueling the production increases. From May to June, cow numbers in the 24 major states increased 3,000 head. The June total of 9.03 million head was 151,000 head above June 2024. The 24 major states in June averaged 2,045 pounds per cow, 33 pounds over June of last year. July’s Livestock, Dairy, and Poultry Outlook noted that the rise in cow numbers can be partially attributed more to reduced culling than heifer additions. In essence, producers are extending the productive life of their

herds. The USDA report pointed out that butterfat and protein components are growing. In May, milkfat production was up 3.3% and skim solids was up 2.1% compared to May of last year.

No doubt, the $10 billion processing expansion underway is generating a sense of optimism within the industry.

Economic Outlook

A few states outside the northeast had June milk production gains worth noting. California +2.7%, Idaho +9.7%, Kansas +19.0%, Michigan +4.8%, Ohio +2.3%, and Texas +9.5%. Collectively, the 24 select states, representing 96% of U.S. milk production, were up +3.4%.

If we take the USDA 2024 annual production data for the northeast states, we get an idea of where the milk is being made in the region. New York, Pennsylvania, and Vermont are among the 24 USDA points to in its many reports.

A snapshot of June 2025 milk production vs. June 2024 of the three major milk-producing states in the northeast is shown below. June milk production in New York was up + 27million pounds, Vermont was up + 2 million pounds, and Pennsylvania was down -2 million pounds.

Economic Outlook

The images that follow show the trends in milk production for the last seven years for these states.

USDA’s latest forecast for both 2025 and 2026 shows increases in the number of cows, production per cow, and therefore total milk production based on these factors:

• Recent data on milk cow inventory (growing)

• Dairy cow slaughter rate (down)

• Favorable farm margins, near term (good)

• Good domestic and export demand (competitive)

The all-milk price forecast per hundredweight for 2025 increased a nickel to $22.00 and increased $0.35 to $21.90 for 2026. Strong demand for butter and nonfat dry milk is expected to continue and export projections have been revised upward for both years.

Many news headlines in July pointed to the latest Food and Agriculture Organization (FAO) Price Index rising on higher meat, vegetables, and dairy prices. FAO Food Price Index up slightly in June due to higher meat, dairy and vegetable oil prices. The Food and Agriculture Organization (FAO) is the United Nations agency that oversees international efforts to overcome hunger. Their primary purpose is to promote access to good-quality food and healthy living for all globally. There are 195 members who work in 130 countries around the world.

The FAO Food Price Index is a monthly report measuring the change in international prices of five food commodities. The overall FAO Food Price Index in June was up 0.5 percent from May. The changes in the five categories reported from May to June were:

• The Sugar Price Index down 5.2%

• The Cereal Price Index down 1.5%

• The Vegetable Oil Index up 2.3%

• The Meat Price Index up 2.1%

• The Dairy Price Index up 0.5%

Source: Milk Production (July 2025) USDA National Agricultural Statistics Service

Economic Outlook

The FAO just released a new publication, The State of Food Security and Nutrition in the World 2025. The report is worth taking a look at if you have an interest in global food price inflation, food security, and how U.S. dairy exports play a role.

EXECUTIVE ORDERS

Since the Trump inauguration on January 20, we have seen a dizzying amount of new legislation, tariffs, trade deals, stock market gyrations, foreign military actions, border closings, immigration roundups, and more. Seasoned news agencies and reporters are challenged in keeping up with the administration’s on-again, off-again switching gears and direction. In just six months into his second term, Trump has signed 178 Executive Orders. The Federal Register does a good job in keeping up with all of these and publishes a timeline with summaries that can be followed: Federal Register: Executive Orders.

TARIFFS

On the first of February, Trump’s first executive order was a 10% tariff on China and 25% tariff on both Mexico and Canada, citing a national emergency due to fentanyl smuggling and illegal immigration. From there, a whirlwind

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Economic Outlook

of daily and weekly tariff announcements followed aimed at countries around the world. Keeping up with all the tariff announcements and revisions challenged many news outlets. Many say the dizzying whirlwind of on-off, on-again, off-again, reconsiderations, twists, false-starts, fakes, and about-faces are a part of the president’s strategy as a dealmaker.

One of the easier to read timelines of Trump’s tariff implementation was prepared by Amenda Macias at Fox Business. The print version is more user friendly: A complete timeline of Trump's tariff implementation strategy across the globe

Several of Trump’s best trade deals have been made over the past few months. The EU in mid-July then Japan, Indonesia, and the Philippines. Japan is our fourth largest market for agricultural products and Indonesia is seventh largest. All three countries have a growing middle class and seek more dairy products in their diet. These recent trade deals will help anchor U.S. dairy exports to the Asian pacific. Canada and India are standing firm in protecting their domestic dairy industry from potential U.S. exports. India has not been shy letting the world know that it wants to protect its dairy farmers from being displaced by foreign milk and for religious reasons. It is estimated there are over 75 million dairy farms in India. Most are very small family-owned operations. Nearly 80% of these farms have just 1 to 5 animals.

India’s population continues to grow and has surpassed China in numbers. Urbanization and rising incomes are growing India’s middle class. This segment is demanding more animal products including dairy. Still, many Indians have strict dietary standards and consume less animal products than other countries. Seafood, poultry, and dairy consumption are rising there and expected to continue doing so. U.S. dairy exporters should continue knocking on their door.

So far, Trump’s tariffs have not had a devastating effect on the U.S. economy as some predicted. In recent weeks, several major news agencies have expressed their surprise and optimism.

• NY Times 7/16: The Economy Seems Healthy. Were the Warnings About Tariffs Overblown?

• NPR 7/27: Here's a puzzling question: Why are stocks at record highs despite looming tariffs?

• Wall Street Journal 7/29: If Trump’s Tariffs Are So Bad, Where’s the Recession?

• The Hill 7/31: Even JP Morgan CEO Jamie Dimon, an early Trump critic and tariff skeptic, has changed his tune.

As this goes to print, reports are that the U.S. collected a record-breaking $29 billion in July. Total tariff revenue this year is now more than $152 billion. So far, some U.S. companies are choosing to eat the tariff expense rather than pass cost increases on to their customers. Who knows if this behavior will last and how long stockholders will tolerate it.

ONE BIG BEAUTIFUL BILL

The “One Big Beautiful Bill Act”, - H.R.1 was passed by both Congressional Houses and signed into law by President Trump on July 4. There is a lot of dairy and agriculture in this bill. Most of the news reports from agriculture and farm-related groups that followed were favorable overall. H.R. 1 is too massive and complex to cover in detail here with limited space constraints. However, a short summary of a few key dairy-related pieces in this bill are:

• Renews the Dairy Margin Coverage program through year 2031 and raises tier 1 coverage to six million pounds from five million pounds. The largest production year between 2021 and 2023 can be used as

the enrollment base point. Producers committing to the program will be entitled to a 25 percent premium discount as an incentive. The Dairy Margin Coverage Program is an important tool that provides a “safety net” for U.S. producers.

• Mandates that USDA conduct biennial processing and manufacturing cost surveys on products used to establish Class prices in Federal Milk Marketing Orders. This will ensure that current costs are being used to determine formula make allowances.

• Provides for extensions and updates to many tax-related programs commonly used by farmers and ranchers.

• Mandates USDA spending on animal disease research via the National Animal Disease Preparedness program. Expands research and response to threats like the H5N1 bird flu virus and screwworm. To work toward swift diagnosis, response, and coordination with state officials.

Overall, the agricultural community is pleased with the passage of the One Big Beautiful Bill, H.R. 1.

Economic Outlook

THE PURDUE AG ECONOMY BAROMETER

The Purdue Center for Commercial Agriculture just released its August Ag Economy Barometer revealing 74% of farmers feel U.S. policy is headed in the right direction.

Summaries of Purdue’s Ag Economy Barometer are available in both text and video format.

IMMIGRATION

U.S. immigration policy is at the forefront of the news and is high on the list of concerns for everybody, especially those connected to food and agriculture. Foreign labor plays an important role in U.S. farming, processing, manufacturing, and distribution. The employment of undocumented labor varies by commodity and level of agricultural intensity within the states.

According to the National Milk Producers Federation (NMPF), 51% of all U.S. dairy labor is performed by migrant farm workers. Farms utilizing migrant labor are responsible for producing 79% of the U.S. milk supply. These are impressive statistics.

In early July 2025, the Economic Research Service (ERS) updated their publication Farm Labor

The current H-2A program has substantial direct and indirect costs for agriculture businesses. According to farmdoc daily, the rising costs tend to disproportionately

disadvantage smaller farms. While this program is suited for many operations needing temporary or seasonal workers, it is less than ideal for dairy operations who need daily employees throughout the year. Larger operations work 24 hours daily in shifts. The Growing Role of H-2A Workers in U.S. Agriculture, Christian Valencia and Nick Paulson, Department of Agricultural and Consumer Economics, University of Illinois. July 9, 2025.

“Employers complain that the H-2A program is costly and complex, and worker advocate complain that H-2A workers are vulnerable and easily exploited. The H-2A program is expanding and will likely surpass 400,000 jobs certified in FY25.”

The Rural Migration News, The Regents of the University of California, Davis, July 16, 2025 H-2A: AEWRs, Regulations

- Rural Migration Blog | Migration Dialogue

STEPS TO BRING IN H-1B, H-2A, AND H-2B WORKERS FROM ABROAD

The total H-2A visas issued per year has grown significantly in the last two decades. The Congressional Research Service (CRS) shows this growth from 30,201 in year 2000 to 310,676 by 2023. Bureau of Consular Affairs data also show that the countries whose nationals were issued the greatest numbers of H-2A visas in 2023 were Mexico (284,247), South Africa (12,762), Jamaica (4,653), Guatemala (3,600), and Nicaragua (1,166). Source: Measuring Employment in the Agricultural Sector in the Context of the H-2A Visa Program, CRS Report.

The “seasonality” aspect for crop workers compared to the steadier animal workers is depicted below.

President Trump seems sincere in wanting to do something to help farmers and agriculture emplyers legally employ an immigrant workforce. His ideas seem to shift and evolve over time. He acknowledges farmers and the agriculture community are a big portion of his base of support. Trump however is caught in the middle between the agriculture community and his hardline supporters in the GOP. These MAGA hardliners are a chunk of his support base. There are

Number of H-2A Visas Issued (by fiscal year)

Source: Measuring Employment in the Agricultural Sector in the Context of the H-2A Visa Program, CRS Report

National Employment of Hired Farm and Ranch Workers in Farm Labor Survey Data

many members of Trump’s cabinet and inner circle in favor of finding a solution, but there are many against it. Members of Congress have avoided crafting a solution. Trump has been floating the idea of doing something by executive order to allow Congress time to sort out a permannt solution. In the meantime, there is activity with a few bills floated in Congress to address the farmworker immigration issue. One that has been around for a while and reintroduced on May 7 is the Farm Workforce Modernization Act of 2025 H.R.3227. The Farm Workforce Modernization Act has been around for a while. It was passed twice in the House of Representatives. Once in the 116th Congress (2019-2021) and again in the 117th Congress (2021-2022). On each attempt, it failed to advance in the Senate. The Act was reintroduced in May of this year

and awaits debate.

To avoid reading the full 230 page text above, An official one-page summary of the bill is available here: H.R.4319 - 118th Congress (2023-2024): Farm Workforce Modernization Act of 2023 | Congress.gov | Library of Congress

One of the bill’s main sponsors, Representative Susan Ellen "Zoe" Lofgren (D-CA), has prepared a couple of summaries that are worth reading:

• Two-page summary

• Section-by-section outline

The key parts of the Farm Workforce Modernization Act of 2025 provide:

1. A route to legalization. Creates a new temporary visa for undocumented workers that have a U.S. work history.

Economic Outlook

No criminal record. Ceation of a Certified Agricultural Worker (CAW) status. Workers can apply for residency after a given time.

2. Reforms for the H-2A Visa program. It refines the program to react better meet the needs of employers. Enhances the H-2A program to make it available to employers with a year-round need for workers.

3. Mandatory verification. Employers must use an enhanced E-Verify system designed to minimize fraud and abuse. To afford protection for both employer and employee.

Many feel the Farm Workforce Modernization Act is a step in the right direction and provides good framework for a starting point. The bill needs more refining and massaging to make it better. Some organizations have wage rate concerns that should be addressed if the bill moves forward. New legislation must guarantee enough year-round extended H-2A visas to benefit dairy farms, milk processors, manufacturers, and like operations. These agricultural employers, like many in the food and hospitality industry, are not seasonal and require a daily year-round workforce.

The Cato Institute also took a close look at the H-2A program back in 2020 and concluded, “Congress could expand on this successful program by making H-2A visas available to year-round industries and streamlining its rules and regulations.” H-2A Visas for Agriculture: The Complex Process for Farmers to Hire Agricultural Guest Workers

New York’s Cornell College of Agriculture and Life Sciences is home to the Cornell Farmworker Program that offers a variety of resources for farm owners and their employees. The program maintains a website and guidebook specifically designed to help dairy farm owners and non-citizen employees address challenges related to cultural differences, language barriers, and team building.

In mid-July, U.S. Senator Alex Padillia reintroduced S.2468 - Renewing Immigration Provisions of the Immigration Act of 1929.

This Senate bill has some cosponsors from the northeast, Cory Booker (D-N.J.), Edward J. Markey (D-Mass.), Chris Murphy (D-Conn.), Bernie Sanders (I-Vt.), and Elizabeth Warren (D-Mass.). A one-page summary can be found here

At a June 12 televised news conference, Senator Padilla scuffled with Homeland Security agents and was removed in handcuffs. His bill provides a pathway to lawful permanent resident status. With no republican support, S.2468 has little chance of becoming law.

Another bill, with some Republican support, was intro-

duced in the House on July 15th by Representative Maria Elvira Salazar (R-Fla)., and Representative Veronica Escobar (D-TX) called the Dignity Act of 2025. They were joined by a mix of twenty cosponsors from both sides of the aisle including three Republicans and three Democrats from the northeast. Congressman Mike Lawler (R-NY), Mike Kelly (R-PA), Brian Fitzpatrick (R-PA), Adriano Espaillat (D-NY), Laura Gillen (D-NY), and Jake Auchincloss (D-MA).

Following its July 15th introduction, Reps. Salizar and Escobar went on a media blitz seeking support for the Dignity Act of 2025. Their pitch was no handouts, no citizenship, no amnesty. Limited stay seven-year temporary permits would be issued. To be eligible, participants must have been working in the U.S. prior to year 2021. Funding for the bill would come from participant restitution payments. The bill creates a legal pathway to remain in the U.S. for work but does not lead to citizenship. Permits are renewable every seven years.

Escobar and Salizar tout their bill as a compromise permitting a path to stay and work under protected status without citizenship. Participants must have a clean criminal record, pay taxes, and provide $7K in restitution payments during their work stay. There would be no access to federal programs or benefits.

Summaries of the Dignity Act of 2025 can be found on Representative Salazar’s website

With the White House and Congress politically unified, the time to craft a permanent solution to the agricultural worker problem will never be better. If it is going to get done, then President Trump needs to get seriously involved. The agricultural community is a considerable part of his support base, but not all of his supporters agree on a solution.

Ultimately, Congress must pass a bill. This is a bipartisan issue seeking a solution. The Farm Workforce Modernization Act, having passed the House twice in prior sessions, is a good restarting point. Combine it with some of the ideas from the Dignity Act and Congress might create another beautiful bill. .

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.ation to the dairy processing industry.

Introducing our new and improved single serve filling machine: N-200 Eco-Pak® It will help preserve the shelf life of products such as white, flavored milk and juice for school, institutional and single serve markets, filling up to 20,400 cph. Designed with input from filler operators, the

• Decreased maintenance

• Increased line efficiencies

• Improved performance

• Easy access to machine components

THROUGH INNOCATION INNOVATION Shaping the Future of Dairy

From packaging breakthroughs to process efficiency, NDFSA members are redefining what it means to meet the evolving needs of the dairy and food industry.

BY STEVE GUGLIELMO

Innovation has always been at the heart of the dairy and food industry. From the earliest mechanical advances on the farm to the latest breakthroughs in packaging, processing, and sustainability, the companies that thrive are those that anticipate change and adapt to meet new challenges. Today, that pace of change has never been faster. Pressures around efficiency, food safety, regulatory compliance, sustainability, and consumer preferences are driving suppliers and manufacturers alike to think differently about how dairy products are produced, packaged, and delivered to market.

Members of the Northeast Dairy Foods and Suppliers Association (NDFSA) are at the forefront of this transformation. Their work spans every corner of the industry: packaging that reduces plastic waste and extends shelf life, equipment that increases speed and reliability on production lines, software that flags hidden cost savings, and biosolutions that improve taste, nutrition, and yield while reducing waste. Each innovation shares a common purpose—helping dairy processors deliver safe, high-quality products more efficiently and sustainably.

This feature highlights a range of NDFSA member companies that are bringing new ideas and technologies to life. Their stories show how creativity, technical expertise, and a willingness to embrace change are shaping the future of dairy. More than a showcase of products, this collection is a look at how innovation, in all its forms, is driving progress for an entire industry. If your company has an interesting innovation that you would like to highlight in our weekly newsletter or an upcoming issue of Northeast Dairy Magazine, please email steveg@nedairymedia.com

Stanpac

Innovation has always been a part of Stanpac’s commitment to providing the dairy industry with new and improved packaging solutions. Over the years, the company has continually evolved by investing in research, technology, and materials to meet the changing needs of both dairy producers and consumers.

“From our SecurTEC™ line of tamper-evident composite closures to our Dispersion Barrier Coating (which replaces traditional PE coating on ice cream packaging with recycling and industrial compostability), Stanpac not only helps our customers stay relevant, but also anticipates future trends by staying at the forefront of packaging innovation,” the company says.

In recent years, Stanpac identified a growing gap in the bulk ice cream market: a need for a fully printed, paper based bulk scooping container that combined durability, sustainability, and premium branding. Its recent launch of the bulk ice cream container and lid directly addressed this need and stands out as one of our most innovative achievements in recent years.

“Looking ahead five years, innovation will continue to be a driving force behind Stanpac’s growth. We are focused on the ever emerging and advancing technologies that allow for more recyclable and compostable packaging. We are also developing new package configurations and sizes for an ever-changing market,” the company says. It concludes, “Stanpac embraces innovation across all our departments. Team members are always encouraged to bring forward new ideas or explore better ways of doing things—whether that’s through product development, manufacturing, or customer service.”

Burkert Fluid Control Systems

Innovation has long been central to Burkert Fluid Control Systems’ role in the dairy and food industry. The company has evolved through advancements in automation, digitalization, and hygienic design, using intelligent sensors, modular valve technologies, and decentralized automation systems to deliver precise process control, improved efficiency, and seamless integration with digital platforms. These efforts support Industry 4.0 while also advancing sustainability with energy-efficient valve designs and process solutions that minimize water, energy, and compressed air usage, all while ensuring food safety and regulatory compliance.

“Burkert’s biggest differentiator and most innovative achievement is our development of intelligent, networked automation and flow measurement solutions, specifically the FLOWave flowmeter, tailored to optimize key dairy processes such as Clean-in-Place, raw milk processing, and filling,” says Jim Larsen, Core Industry Manager.

Going forward, Burkert is committed to advanced digitization, sustainability, and intelligent automation. Key initiatives include expanding digital platforms with real-time diagnostics, predictive maintenance, and data-driven process optimization, with a focus on dairy and biotech industries. The company is also investing in sustainable manufacturing, including partnerships with Green Elephant Biotech and GEA to enable more efficient cultivation and production systems.

MAC LTT, Inc.

At MAC LTT, innovation is at the heart of how the company supports the dairy and food industry. By working closely with haulers, MAC LTT has developed solutions that improve safety, efficiency, and trailer performance in real-world conditions. Over the years, this has included

“As a family-owned company, Burkert’s culture embraces innovation, encouraging creativity, initiative, and interdisciplinary collaboration,” Larsen concludes.

experimenting with new jacketing materials and colors for improved temperature control, designing a single conical tank, and enhancing safety with features such as integrated spill dam lighting and the fully illuminated rear Glow Head, which ensures drivers are visible on the road and

during loading or unloading in low-light conditions.

The company says one of its most groundbreaking achievements is the Glow Head, a feature that significantly enhances visibility on rural roads, highways, and in poor weather conditions. Just as important is the company’s dedication to solving real-world challenges through custom solutions, creating trailers that fit each customer’s unique operation.

Looking ahead, MAC LTT is committed to exploring new ways to improve safety, performance, and efficiency by evaluating emerging technologies and ideas that can move the industry forward. The company says its culture of curiosity, collaboration, and continuous improvement ensures

Lochhead Vanilla Manufacturing Company

At Lochhead Vanilla, we understand that the food industry is constantly evolving, and we pride ourselves on staying ahead of the curve. One of our company's goals is to support our customers by identifying potential trends early and producing vanilla solutions that address them.

A recent example of this is the growing demand for high-protein products. As these products are being formulated, and certain proteins are added, off-flavor notes can occur. Our team of vanilla specialists saw this and created vanillas that can mask these undesirable flavors, while still enhancing the good flavors in the products.

This innovation has already helped many of our customers in the dairy industry whether they make ice creams, yogurts, or beverages.

As a company we are committed to continue to develop new vanillas that will help our customers in the dairy industry achieve their flavor goals. Whether that be to enhance, masks, or match flavors, we are constantly creating.

Innovation

Clayton Industries

Since 1930, Clayton Industries has defined steam innovation with a patented steam generator design that continues to shape the industry. The system integrates forced circulation water flow, a counterflow heat exchanger, and a mechanical steam separator to deliver higher energy efficiency, reduced operating costs, and steam quality that sets the benchmark. Its low water volume design not only improves responsiveness but also removes the risk of catastrophic explosion, reinforcing Clayton’s reputation for both performance and safety.

Tailored Solutions for Food & Dairy

For nearly a century, Clayton has been a trusted partner to the food and dairy industry, where steam plays a critical role in processes from pasteurization and cooking to fermentation and clean-in-place sanitation. Clayton’s systems are engineered for precision temperature control and unmatched purity, with steam quality exceeding 99%. Their modular boilers reach full output in less than five minutes, helping producers maintain efficiency in fast-paced operations, while compact designs minimize installation space and complexity.

Feldmeier Equipment

Feldmeier Equipment has built its reputation on more than 77 patents, with additional patents pending, making innovation a defining part of its identity. Every part or system is designed to help customers produce dairy and food at the highest quality levels, exceeding industry standards. From patent-pending spray ball cleaning technology to easy-clean caps, Feldmeier continues to create solutions that transform how manufacturers approach sanitary equipment.

The company says its customers have come to expect unique, industry-changing solutions delivered with an uncompromising commitment to cleanability, quality, and service. Feldmeier contributes to the development of standards for organizations such as ASME-BPE and 3-A, while also introducing new designs that improve practices across the industry.

Looking at the next five years, Feldmeier is investing in automation and advanced machinery across its manufacturing process. State-of-the-art facilities and technology allow team members to work more efficiently as demand grows. The company emphasizes in-house support even after instal-

Sustainability Meets Performance

As industries worldwide focus on reducing emissions and improving energy efficiency, Clayton continues to lead with sustainable innovation. Its steam generators can be equipped with ultra-low NOx technology to comply with stringent emissions regulations, while heat recovery boilers capture and reuse energy that would otherwise be lost. The company’s newest release, the V-Series Electric Boiler, represents its ongoing commitment to clean energy solutions and a lower carbon footprint without compromising performance.

Customer-First Innovation

At the heart of Clayton Industries is a customer-first culture. Every system is designed around the unique and individual needs of our customers rather than a one size fits all approach. This commitment to innovation, safety, and reliability ensures Clayton remains a trusted name in steam well into the future.

lation, ensuring equipment performs at the highest level with minimal downtime.

Feldmeier’s culture of innovation stretches back to its founder and is carried forward today by President and CEO Colby Clark. “We encourage our teams to think outside the box on every project, pushing boundaries to deliver the best results for our customers,” the company says.

Axiflow Technologies

For Axiflow Technologies, innovation means pushing the boundaries of what twin screw technology can achieve. In the coming years, the company says it will continue to test new applications that improve product feed systems, enhance productivity, and keep maintenance costs low. Even in an industry with limits to how many ways product can be moved, Axiflow is committed to finding new efficiencies that benefit its customers.

That spirit of advancement has already shaped how the company operates today. With more than 125 years of combined experience in the processing industry, the Axiflow team has developed a pilot plant for customer testing, giving manufacturers the ability to validate solutions before fullscale production. This, combined with expanding product lines and comprehensive after-sales support, distinguishes Axiflow from competitors who may not offer the same level of ongoing service.

The company says its culture is centered on delivering complete fluid handling solutions rather than just pumps. By listening closely to customer needs and encouraging its team to innovate, Axiflow ensures that each project is supported from design through installation and beyond. Heading into 2026 and beyond, the company plans to strengthen its services while expanding its technology to meet future demand.

Huhtamaki

At Huhtamaki, sustainability is the cornerstone of innovation. The company says it has responded to the evolving dairy industry by developing packaging solutions that reduce environmental impact while maintaining product safety, freshness, and shelf appeal. In refrigerated dairy, fiber-based alternatives help minimize plastic in the waste stream without compromising performance. Among its most significant achievements are ICON® containers, a recyclable fiber-based packaging solution for frozen desserts that can be recovered through existing paper recycling streams. Its paperboard cup for the U.S. dairy market has also set a new standard for fiberbased packaging in refrigerated applications.

Huhtamaki’s ability to navigate complex sustainability mandates is one of its defining strengths. With expertise in regulatory frameworks such as Extended Producer Responsibility, the company helps customers stay ahead of compliance requirements while collaborating to create pack-

Innovation

The Probst Group

The Probst Group stands out for its ability to tackle the dairy industry’s toughest wastewater challenges with a combination of technical innovation and forward-thinking design. The company says it has delivered solutions that not only address immediate issues but also set clients up for long-term success. One example is reclassifying certain dairy wastewater sludge as fertilizer, reducing regulatory restrictions while giving farmers access to valuable nutrients. Another is the first-of-its-kind solution in the food industry to evaporate and crystallize chlorides for reuse in production, transforming a costly disposal problem into a valuable resource.

These achievements build on the company’s deep engineering expertise and a mindset rooted in problem solving. By participating in industry round tables and maintaining close collaboration with clients, Probst constantly seeks ways to refine processes, test new technologies, and design systems with flexibility to meet future regulatory or production changes.

Looking ahead, the company says innovation will be critical as water scarcity and rising operational costs put new pressure on the dairy industry. Its focus is on lowering the cost barrier to water reuse, making sustainable practices more efficient, accessible, and affordable.

Probst fosters a culture where innovation is more than a buzzword, it’s a daily practice. “Our team has the freedom to test new ideas, challenge the status quo, and uncover breakthrough solutions that help the industry thrive,” the company says.

aging that balances sustainability, functionality, and performance. Its paperboard cup for the U.S. dairy market has also set a new standard for fiber-based packaging in refrigerated applications.

As we head into the new year, Huhtamaki says innovation and legislation will guide its path forward. The focus is on next-generation technologies that scale circularity, enhance recyclability, and align with shifting consumer expectations and regulatory requirements.

The company emphasizes a culture of experimentation, collaboration, and long-term thinking. “Our innovation is not just about new products, but about transforming the role packaging plays for our customers in support of consumers and the planet,” the company says.

Hydrite

Hydrite’s biggest differentiator is the structure of its RITE Team™, which unites experts in equipment, applications, membranes, and microbiology to deliver integrated solutions and deep technical expertise. Supported by the company’s state-of-the-art Technical Center, this team has driven the development of standout products such as HydriVision RT™, SLM RT™, M3ASURE™, and HydriPro™ equipment. Just as significant is Hydrite’s service model, which places program managers inside customer plants daily to provide hands-on, data-informed support that enhances food safety, reduces CIP cycles, and drives operational efficiencies.

“Innovation at Hydrite is deeply connected to how we approach ingredients,” says Lindsey Marsh, Executive Director of Food Ingredients. “We’re constantly exploring new technologies and data-driven strategies to help our customers optimize ingredient performance, reduce waste, and enhance food safety. It’s not just about what goes into the product—it’s about how we support every step of the process with smarter, more sustainable solutions.”

Looking forward, Hydrite says its future will be shaped by predictive analytics, AI, and real-time monitoring to optimize sanitation, improve consistency, and reduce resource consumption across ingredients, cleaning, and wastewater management.

The company emphasizes that innovation is more than technology, it’s cultural. “At Hydrite, innovation isn’t just

Nelson-Jameson

For more than 77 years, Nelson-Jameson has built its reputation as a one-stop shop for food and dairy manufacturers while continuing to innovate in response to customer needs. “Our unique recipe of creating deep strategic partnerships with manufacturers, plus growing our teams with subject matter experts, has allowed us to meet the changing needs of the dairy and food industry,” says Devon Vogel, VP of Corporate Strategy. By listening closely to customers and identifying pain points, the company has expanded beyond supply into education and service, making those its highest priorities.

Nelson-Jameson’s biggest differentiator is its multi-faceted approach, bringing customers both tangible services and the breadth of products needed to run their facilities successfully. The company says that no single competitor covers all it

a goal. It’s part of our culture,” says Mitch Fay, Executive Director of Technology. “The RITE Team™ exemplifies this by bringing together cross-functional experts who collaborate daily to solve complex challenges in food safety, sustainability, and operational efficiency.”

provides, from cultures to make cheese and lab equipment to ensure quality, to safety products, in-plant services, and even vertically integrated trucking. A recent achievement has

Innovation

Cimcorp

Cimcorp’s automated storage and picking systems are among the most compact and comprehensive in the industry. The company says its solutions manage everything from bulk storage and case or crate picking to item picking, palletizing, labeling, and sequencing, all within a tightly integrated system. What further sets Cimcorp apart is its WES and WCS software, designed specifically for the dairy and food sectors to provide full visibility and control across operations.

With more than 25 years of experience in the dairy industry, Cimcorp has continually evolved to address challenges such as flattening demand, labor shortages, and rising cold storage costs. Its automation solutions prioritize space optimization, system flexibility, and productivity, helping processors streamline operations in an increasingly competitive landscape.

Going forward, Cimcorp says its focus is on making automation smarter, more responsive, and easier to integrate. The company is exploring how AI could enhance planning and operational insight, driving the next generation of warehouse solutions.

Innovation is embedded in Cimcorp’s culture. “We foster a ‘fail fast, learn faster’ mindset that empowers employees to experiment boldly,” the company says. Through innovation sprints, hackathons, and cross-functional committees, ideas are turned into tangible improvements that keep both customers and teams moving forward.”

been the expansion of its nationwide Service & Repair program, addressing industry-wide strains on maintenance services and becoming a Neogen laboratory equipment authorized service provider.

Moving forward, Vogel says the company is investing heavily in elevating their e-commerce presence, embracing AI, and automation to streamline ordering and improve efficiency. “We openly encourage our employees to ask why, challenge past processes, and adopt new technologies to better serve our customers.”

Camfil USA

Camfil USA has responded to labor shortages and rising energy costs with air filters that deliver performance guarantees unprecedented in the industry. The company says the Durafil® ES3 final filter is guaranteed to provide the highest energy savings and outlast any other filter in its class. Likewise, the new Absolute VG HEPA filter is half the weight of a typical HEPA filter, making installation easier for maintenance teams while maintaining strength and low airflow resistance. Both solutions help food and beverage plants reduce labor and energy costs while improving indoor air quality.

A key differentiator is Camfil’s ability to maintain rated particle removal efficiency, known as MERV-A, throughout a filter’s service life. “Many filters lose efficiency over time, risking compliance and compromising food safety. Our commitment to consistent performance sets us apart,” the company says.

Looking to the future, Camfil is developing longer-lasting filters integrated with sensors to monitor air quality in real time. These systems will

optimize service schedules, minimize the need for outside vendors, and reduce labor hours.

Backed by six global R&D centers and four U.S. mobile laboratories, Camfil leverages advanced testing and proprietary Life Cycle Costing software to ensure reliable performance. This culture of innovation continues to shape the future of air filtration.

Fogg, a ProMach Product Brand

Fogg, a ProMach Product Brand, was founded in the dairy industry when Clyde Fogg began rebuilding and improving OEM dairy fillers nearly 70 years ago. Since then, the company has used innovation to expand across food, beverage, automotive, and healthcare markets while maintaining a strong focus on dairy. The company says its technologies mitigate foaming products through custom valve designs, product supply level controls, and mechanical foam mitigation systems. More recently, Fogg has advanced into ultra-clean and aseptic capabilities, incorporating microbial log kills, extended shelf-life features, and bottle and cap sanitization pre-treatment systems.

A major differentiator is Fogg’s robust R&D infrastructure, which includes microbiological lab experience, sanitary validation, and fill testing stations for thousands of valve designs. These resources have led to space-saving filling solutions that increase speed by up to 30% and new gaseous sanitization systems that reduce water and chemical use while supporting sustainability.

Moving forward, Fogg says it is implementing pressure differential and non-contact fillers, as well as gaseous bottle sanitization, to elevate sanitary standards and expand into higher viscosity products.

“Innovation is built into our mission and culture,” the company says. “We constantly refine our technologies to enhance customer experience, support growth, and improve profitability.”

Altium Packaging

Altium Packaging has made innovation and sustainability central to its evolution in the dairy and food industry. One of its most notable achievements is Dura-Lite® Light Weight Packaging, which reduced bottle weight from 62 grams to 56 grams while maintaining top load strength and compatibility with conventional filling lines. The company says this advancement has saved more than 48 million pounds of virgin HDPE and earned the 2021 AmeriStar Beverage Category Award.

The Dura-Lite® portfolio stands as Altium’s biggest differentiator in recent years. Standardized across multiple plants, it ensures processors have access to excess capacity when needed, strengthening supply chain reliability. Since launch, the portfolio has sold more than 3.3 billion packages, demonstrating its success and broad industry impact.

Novolex

Novolex (formerly Pactiv Evergreen) has redesigned and updated all gable top filling equipment over the past eight years to enhance efficiency and operation. These improvements have led to a considerable reduction in annual maintenance, increased fill accuracy, and easier operation for plant personnel. Key upgrades include improved visibility of machine functions, enhanced safety features, and the implementation of servo technology with updated Rockwell PLCs and other electrical components.

The design of the new fillers was informed by extensive interviews with major customers and feedback from field technicians and engineering staff. Improvements were specifically made to reduce complexity and training requirements for plant personnel, a direct response to customer challenges with staffing shortages.

Competitive Advantages and Support

A significant differentiator is the company's location in Iowa, which facilitates 24/7/365 customer support, parts, and service across the United States. Novolex in Cedar Rapids maintains an extensive service staff throughout the country and offers comprehensive training programs both in house and at customer sites. The company is the only U.S.-based manufacturer of high-speed ESL gable top filling equipment.

Future Outlook

Future plans include continuous performance improvements for the existing product line and the introduction of new models. These new models will address emerging packaging and product innovations that customers are looking to introduce in North American and international markets. The potential use of robotics will also be explored to further

Looking ahead, Altium is investing in Open Innovation initiatives that bring in external partners to accelerate new ideas. These include developing advanced 3D printing technologies for more durable blow mold tooling and expanding packaging options for premium product lines such as fortified milk, plant-based beverages, creamers, and cold-brewed coffee.

The company says its culture of innovation is supported by Studio PKG, its in-house design service department, and Envision Plastics, a supplier of PCR materials like EcoPrime™ HDPE PCR approved for food and beverage use—reinforcing a long-term commitment to creativity and sustainability.

improve production line efficiencies at customer facilities. Additionally, the Novolex is proud to introduce the all-new SmartPour™ Pourable Containers and Filling Machine. This packaging features an easy-to-pour and resealable closurefilled by equipment specifically designed to fill everything from Cereal to Pet Food into a variety of SmartPour packaging sizes.

Exergy

Exergy has built its reputation on delivering superior thermal efficiency in a compact design. The company says its biggest differentiator has always been the large amount of heat transfer its exchangers provide in a small footprint. Recent innovations include CVD surface treatment to enhance performance and the development of solutions that help customers meet sustainability goals by increasing efficiency and reducing both product and utility waste.

As dairy and food manufacturers continue to focus on maximizing production while keeping costs under control, Exergy has responded with a diverse product line supported by robust R&D capabilities. Its compact heat exchangers are engineered to provide reliability and efficiency, aligning closely with the industry’s demand for cost-effectiveness and sustainable operation.

Looking ahead, Exergy says it will continue to expand its products and services to meet evolving customer needs and market opportunities. The company is committed to staying ahead of changing requirements by introducing engineering solutions that improve performance and sustainability.

Ecolab

Ecolab’s biggest differentiator is its unique integration of science, digital technology, and personalized service. The company says this combination has enabled it to pioneer AI-powered water management solutions that deliver measurable sustainability and operational value for customers worldwide. These advances position Ecolab as a leader in helping industries address critical challenges in water, climate, and food safety.

For the dairy sector, Ecolab focuses on brand protection, efficiency, sustainability, and long-term success. Its innovations include Ultrasil™ Connected, an enzymatic cleaning program that reduces chlorine use, improves performance, and provides digital insights and analytics for real-time visibility. Other solutions include Active OX+™, a no-rinse sanitizer that supports organic production; Synergex™, the only EPA-claimed no-rinse sanitizer proven to penetrate and kill biofilms; and Oxy-Pak™ 34, a sterilant for aseptic packaging that extends production runs.

Going forward, Ecolab says it is embracing a digital-first, AI-powered future. By leveraging connected systems, pre-

“Innovation at Exergy comes from exploring new applications for our equipment and following market trends to anticipate what technologies or products will be needed next,” the company concludes.

dictive analytics, and sustainable chemistries, the company is advancing food safety, operational efficiency, and resource conservation.

“Innovation at Ecolab is not just a goal—it’s the engine driving our growth and impact,” the company says. “We empower our people to experiment, adopt new technologies, and deliver sustainable solutions that protect customers and natural resources.”

ProAmpac

ProAmpac says one of its most impactful achievements has been advancing Fiberization of Packaging® for dairy products, transitioning from rigid plastic to high-barrier fiber-based formats that are curbside recyclable. This shift reduces plastic waste while boosting shelf appeal and consumer perception. The company also points to its ProActive CHART Life Cycle Analysis Tool, which provides data-backed environmental assessments, and its ProActive Intelligence platform, which integrates QR codes, watermarks, and digital engagement to connect packaging directly with consumers.

These innovations build on a comprehensive dairy-focused portfolio that includes lidding solutions, cheese films, butter wraps, spouted yogurt pouches, and recyclable fiber trays. The company says its PRO-FLEX® films deliver highspeed machinability and seal integrity for chunk and shred cheese markets, while its butter wrap offerings ensure superior protection and shelf life. Through its Collaboration & Innovation Center, ProAmpac rapidly prototypes and tests new packaging tailored to evolving consumer and regulatory demands.

Heading into 2026, ProAmpac is focused on recyclable mono-material films, fiber-based thermoformable packag-

ing, and interactive smart packaging that supports freshness tracking and brand engagement. “Innovation is embedded in our culture,” the company says. “We foster experimentation and collaboration to deliver sustainable solutions that help customers meet changing expectations.”

Innovation

Integrity Cost Consulting

• We require minimal effort from our clients (2-4 hours from one

• Initial findings in as little as 2 weeks

• Our objective and unbiased approach ensures we are aligned with our clients’ best interests

• No requirement to change vendors

• Over 30 years of subject matter expertise in

For Integrity Cost Consulting (ICC), innovation is rooted in uncovering hidden savings for clients. “Over two decades, we found greater than 97% of industrial laundry invoices contain errors or overcharges,” says Steve Thompson, President. “That insight drove us to engineer proprietary software that quickly and accurately analyzes invoices, helping clients save time, recover refunds, and prevent future losses.” The platform now enables ICC to offer complimentary invoice reviews that identify three years of overpayments, followed by seamless monthly monitoring to ensure accuracy going forward.

While ICC began with utilities and telecom, its scope has expanded to include industrial laundry, waste and recycling, and other non-labor operational expenses. These categories represent significant costs for dairy and food producers, and ICC’s ability to audit, correct, and optimize them directly supports the industry’s unique needs.

textile rentals, and telecom

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Looking ahead, Thompson says the company is focused on predictive benchmarking, AI-driven audits, and digital tools that streamline onboarding and reporting. Strategic partnerships will also embed cost recovery intelligence where clients already work.

“Our culture is built on questioning assumptions and seeking smarter ways to deliver results,” Thompson says. “We encourage experimentation and new technologies that reduce client effort and put money back on the bottom line.”

We specialize in cost analysis and invoice verification to help ensure organizations are not wasting their money.

By employing experts in each of the fields we review, we are uniquely equipped to find refunds and implement savings without changing vendors.

International Food Products Corporation – IFPC

International Food Products Corporation (IFPC) says its most innovative achievement in recent years is the launch of the Ingredient Solutions Center, a state-of-the-art hub where its Ingredient Technology & Applications team partners with customers to accelerate food innovation. The facility enables rapid prototyping, custom blends, and troubleshooting of formulation challenges, producing concepts such as Snickerdoodle Protein Pudding and Banana Crème Protein Pudding. These capabilities allow brands to respond quickly to consumer demand for bold, differentiated products while shortening paths to market.

Alongside this, IFPC continues to share trend-focused insights through its quarterly milk program. The company says its latest collection, Good & Golden, introduces nostalgic summer and early fall flavors like Banana Split, Guava Colada, Tri-Pop, and Vanilla Spice Eggnog. These formulations

We bill only for the refunds and savings found, and only after client realizes a benefit. If we don’t generate a financial benefit, there is no fee.

All clients gain peace of mind knowing their bills are accurate and they’re paying the least amount possible.

We will:

 Verify all line items and codes on vendor invoices

 Obtain refunds from billing errors

 Optimize service levels  Benchmark costs against proprietary database of over 60,000 client locations

 Negotiate new contracts, if needed, featuring best-in-class/unpublished rates and more favorable terms and conditions

 Monitor future invoices in real-time to validate savings and keep costs accurate and controlled

deliver craveable taste experiences while also helping mask the sensory challenges of functional ingredients such as proteins, botanicals, and fortifications.

As we move forward, IFPC is expanding its innovation footprint with Aviator, a 230,000-square-foot custom blending facility near St. Louis. Equipped with advanced labs,

Novonesis

At Novonesis, innovation is more than a function. It's the way the company evolves alongside a fast-moving food industry. The company says it has grown from a traditional ingredient supplier into a strategic biosolutions partner for many of North America’s largest dairy producers, helping them respond to consumer demand for healthier, cleaner, and more sustainable products. With enzyme and microbial solutions that reduce sugar, enhance protein, support lactose digestion, improve texture, and extend shelf life naturally, Novonesis helps producers do more with less. Less waste, less energy, and fewer additives.

packaging flexibility, and regulatory expertise, Aviator supports the launch of new and reformulated products across categories from cocoa blends to plant-based beverages.

“Innovation is a mindset embedded in our culture,” the company says. “We empower teams to experiment, collaborate, and turn bold ideas into scalable solutions.”

Innovation

Marktec Products, Inc.

Marktec Products, Inc. has built its reputation on con tinuously evolving to meet customer needs with practical, high-performance solutions. “Our willingness to innovate and constantly evolve what we offer is what sets us apart,” says Bill Cox, President. That mindset has driven the compa ny to introduce stainless steel case tapers with NEMA-rated controls for hose-down conditions, smaller ink jet printheads designed to fit inside processing equipment, and high-speed case and container printers to keep pace with rising produc tion demands.

Marktec has also advanced with UV curable ink jet printers and instant-dry inks for non-porous surfaces, as well as UV invisible inks that can be scanned for defect inspection. These innovations not only enhance performance but also support quality assurance and regulatory compliance. High Resolution ink jet printing can replace costly pressure sensitive labels on cases at a fraction of the label cost. Complementing the technology, the company offers flexible lease-purchase plans, in-line equipment demonstrations, and print samples to help customers find the right fit for their operations. Automatic and semi-automatic Tamper Evident banders are now available to provide customers with the feeling of product security they want. A comprehensive line of automatic sleeve labelers and shrink tunnels provide 360-degree marketing of your products in your containers with both steam tunnels and electric tunnels for heat-sensitive products.

A standout differentiator is the company’s bioprotection platform, including FreshQ®, which extends shelf life and reduces spoilage without artificial preservatives. Other innovations such as microbial lipases like SpiceIT® M100 provide vegetarian or kosher/halal certifications without sacrificing flavor, while enzyme-enhanced technologies improve yield and minimize loss. “We don’t just provide ingredients. We partner with producers to solve complex challenges from formulation through production,” the company says.

Heading into the future, Novonesis is focused on health-forward dairy, digital precision tools such as PhageWatch®, and co-creation with customers to address emerging needs. The company says its culture of curiosity and collaboration empowers more than 2,000 global R&D experts to transform scientific potential into practical solutions that shape the future of dairy.

Cox says the push to increase line speeds and lower unit costs keeps Marktec focused on evaluating emerging tech-

nologies that improve automation, reduce costs, and boost efficiency. “We embrace innovation, change, and challenges. Our role is to understand new technologies and determine how they can help customers achieve greater productivity,” he says.

Unlocking Hidden Profit in Dairy Operations: The Core 4 Cost Centers

BY STEVE THOMPSON, INTEGRITY COST CONSULTANTS

The Northeast dairy industry is navigating a perfect storm of pressures — rising energy costs, tighter margins, labor shortages, and the constant need to invest in technology and sustainability. For processors, co-ops, farms, and distributors alike, finding ways to protect profitability without compromising quality has become essential.

An often-overlooked solution lies in four critical but less glamorous expense categories: Waste, Telecom, Utilities, and Laundry. At Integrity Cost Consulting, we call these “the Core 4” because they represent consistent opportunities to recover lost dollars and strengthen margins across every part of the dairy supply chain.

WHY THE CORE 4 MATTER

Unlike feed, fuel, or packaging, which are constantly scrutinized, the Core 4 expenses are typically buried in monthly invoices and rarely benchmarked against fair market standards. Contracts often renew automatically, rates creep up over time, and complex billing structures make it nearly impossible for busy teams to catch errors or overcharges.

In our work across industries, we routinely see organizations paying 30–50% more than necessary in these categories. For dairy operations, those unnecessary costs can be the difference between breaking even and posting a healthy margin.

WHERE DAIRY BUSINESSES CAN BENEFIT

• Processing Plants - High energy demand for refrigeration, wastewater management, and laundry services creates opportunities to reduce utility and service costs while maintaining compliance and food safety.

• Large Farms and Co-ops - From irrigation and power to telecom across multiple sites, farms often face unmonitored cost leakage. Benchmarking and invoice audits can uncover savings that flow back to member-owners.

• Milk Haulers & Tanker Wash Facilities - Fuel isn’t the only variable cost for haulers. Dispatch centers, wash stations, and communication systems carry hidden waste, water, and telecom expenses that can be trimmed without operational disruption.

• Labs and QA Facilities - Energy-intensive testing equipment and strict laundry requirements make these facilities cost-heavy. Careful review ensures charges are accurate and market-competitive.

• Co-packers, Contract Manufacturers & Distribution Centers - Complex vendor networks and aroundthe-clock operations magnify the risk of overbilling. Audits of waste streams, telecom contracts, and utilities frequently reveal immediate margin improvements.

A SMARTER WAY FORWARD

The good news is that improving Core 4 costs doesn’t require sweeping operational changes. With the correct data, benchmarking, and invoice verification, dairy organizations can correct billing errors, renegotiate vendor terms, and realign rates with industry standards. The process requires minimal staff involvement and doesn’t disrupt existing vendor relationships.

In an environment where every cent matters, uncovering hidden savings in these overlooked categories is one of the most practical ways dairy businesses can protect profitability — and reinvest in their people, herds, and communities.

For members interested in learning more about Core 4 savings opportunities, Integrity Cost Consulting offers complimentary assessments to identify potential margin improvements. To learn more, contact Steve Thompson: steve@IntegrityCostConsulting.com or 315-935-9379.

The Success Engine: Strategic Planning and Goal Alignment

BY MARK A. O’DONNELL, OPERATIONS EXCELLENCE

Strategic Planning, when coupled with goal alignment, is the engine that drives organizations to successfully achieve their goals. Whether your strategic goals include organic growth through capturing more market share, acquisition, expanding into new markets, adapting to changing market demands, expanding facilities, or succession planning (or some combination of these and others), creating alignment from these top-level goals throughout your organization to each and every individual is the basis of ongoing success.

Let’s start with the Strategic Planning Process. There are various approaches to developing a strong strategic plan. The one I prefer is one I’ve used many times with excellent results, both while working within companies as an Operations Leader and with clients as a facilitator. The key will be to develop the plan with the senior leadership group leading the way. Senior leadership must engage key leaders and team members across the organization throughout the process as well. I’m sure many of us can relate to working for a company and having new posters put up around the company with a “new vision and mission.” Or, perhaps, you’ve been handed your annual goals in a “previous life” with no input in developing them. It’s simple: the more engaged your team is in the plan's development, the more vested they are in the plan's success. Now, more about the planning process.

THE VISION STATEMENT

This statement should describe what or where the organization will be in a predetermined time frame that is appropriate for the organization. It is a “becoming statement.” It’s not who or what you are today, but rather what or who you aspire to be. You may want to view your vision in terms of a two- or three-year plan, as it may be difficult to project much further, as market dynamics, technology, and other externalities can change quickly. This statement need not be specific. It does need to set a clear direction by describing something your organization currently is not but intends to become.

THE MISSION STATEMENT

This is a brief statement, again in general terms, of what must be achieved in the next year to make significant strides toward achieving the vision. What does your organization need to achieve in the first year to get a healthy start on achieving the vision in two or three years? The mission statement is usually longer than the vision statement, but it should still be brief and concise.

CRITICAL GOAL CATEGORIES (CRITICAL SUCCESS FACTORS)

These are the things both necessary and sufficient to achieve the mission. As the mission is a one-year focus, so too should the Critical Goal Categories be. These are usually limited to between four and eight. They should be more specific than the mission, but not as specific as goal statements.

GOALS

These should meet the “SMART” criteria: Specific, Measurable, Attainable, Realistically High, and TimeSensitive. Again, they should be necessary and sufficient to accomplish the Goal Category.

ACTION STEPS

These will define what actions need to be taken, by whom, and when they must be completed. To best ensure the goal is met, there is a detailed process for going from the goal statement to defined action steps. The focus of this process is to define all obstacles to achieving the goal and then define action steps to overcome the obstacles.

ALIGNMENT

If senior leadership has done a good job of aligning on the plan throughout this process while bringing in key leaders from across the organization to provide their input, then the organization is on its way to goal alignment.

As an example, a VP of Operations for a Dairy Processor would have involved their Director of Operations, Director

of Procurement, Director of Planning, and Director of Logistics at the detail level throughout this process. These directors should also involve their direct reports in detailed discussions during the process, right through to the frontline workers.

By asking for and hearing input from all and then using this as the plan is developed and refined, everyone has a stake in the plan. This is more time-consuming and, especially at the beginning, may require more effort, but the result will be a plan everyone has a stake in and understands.

Another key to goal alignment is to assist all team members in seeing how the organization’s goals align with their personal goals and aspirations. This is vital to tapping into each person’s motivation. Real motivation comes from within. Leaders at every level of the organization must understand their team member’s personal goals and aspirations. This only happens when relationships are based on trust. Leaders who understand this and can form these types of working relationships throughout the organization at all levels will enable true goal alignment. Imagine what

ATTITUDES AND SUSTAINABILITY

No sustainable positive behavior change (and therefore no sustainable positive result) is possible without the right attitudes. This is why initiatives fail so many times in all kinds of organizations. Most people have negative attitudes about change and uncertainty. Most people are not goal setters and achievers by habit. How, then, can leaders habituate goal planning and achievement in their organizations?

The answer is to implement a goal-planning and achievement process. This creates an “I can/We can” attitude that becomes part of everyone’s routine and culture.

One final comment on attitudes and sustainability. The plan must be a living entity. It is dynamic. Mike Tyson once said, “Everyone has a plan until they get punched in the face.” Sometimes life punches us in the face (i.e., the COVID-19 pandemic). You may need to adjust your plan due to unforeseen external changes. As long as you’re reviewing the plan regularly, checking your progress and adjusting as needed, you’ll be on the right path to achieve your goals.

THROUGH INNOVATION New Plants Power Dairy

In the Member Innovation Article (pages 28-44), we explored how NDFSA members are moving the dairy and food industry forward with groundbreaking products, smarter processes, and sustainability-focused solutions. But innovation isn’t limited to technology and equipment. It also takes shape in the spaces where ideas are brought to life. Across the region, several NDFSA members are making bold investments in new facilities, expanding their ability to serve customers, strengthen supply chains, and support long-term growth.

Plant expansions and new builds are a powerful signal of confidence in the future of dairy. They represent more than

bricks and mortar; they create opportunities for increased production, enhanced safety and quality, improved efficiency, and stronger connections to local communities. Just as importantly, they reflect a commitment to meeting evolving customer needs while providing room for future innovation.

In this feature, we highlight three member companies that have recently opened or announced plans to open new plants or expansions. Their investments underscore the resilience and adaptability that define the dairy industry. By expanding their capacity and capabilities, these members are positioning themselves, and the industry as a whole, for continued success in an ever-changing marketplace.

BYRNE DAIRY BREAKS GROUND ON CORTLANDVILLE EXPANSION

Byrne, Inc. officially broke ground on its new Cortlandville expansion during a ground-breaking event on July 17, 2025. Company representatives were joined at the groundbreaking by Cortlandville Town Supervisor Greg Leach. The new plant marks the largest expansion in the 93-year history of the company.

According to an article from wxhc. com, The groundbreaking marks the start of Byrne Dairy’s Phase 2A expansion of their Cortlandville facility; a second phase, phase 2B, is expected to break ground next summer. The facility originally opened in 2014 at the Finger Lakes East business park in the Town of Cortlandville after the company purchased all 127 acres of the business park. The new expansion of the facility will bring the facility to 25 acres in size, leaving room for additional expansions down the road. The expansion project will also be the largest investment in Byrne’s 93-year history at an estimated cost exceeding $120 million dollars when both phase 2A and 2B are completed.

Says Byrne CEO Carl Byrne, “We have 111 fulltime employees. With this expansion, we’ll double that number to roughly 240 employees.”

Phase 2A consists of a 26,000 square foot expansion to the western side of the facili-

ty and is expected to take about 8 to 9 months to complete. It will also include the installation of a new entry way off of Byrne Hollow Crossing. Phase 2B will then begin shortly after completion of 2A and will be a 75,000 square foot expansion. Byrne Dairy has been granted approval for both phases. The expansion will also include an expanded receiving bay totaling 4,238 square feet, 9 new loading dock doors, a new truck parking/staging/loading/unloading area totaling 127,500 square feet and a new 175,000-gallon water tank.

CAYUGA MILK INGREDIENTS OPENS NEW $270 MILLION EXPANSION

Cayuga Milk Ingredients opened a new $270 million expansion in 2025 in Auburn, NY. The expansion will help the company create new opportunities for dairy farmers in New York State and assist their clients. It will also allow Cayuga Milk Ingredients to add up to 150 new jobs. It currently has 100 employees.

"Cayuga Milk Ingredients is proud to be a key player in New York's dairy industry, with the investment in our new aseptic and extended shelf-life fluid dairy production facility driving long term growth in our community with more than 150 new permanent jobs, as well as another 350+ jobs during facility construction," said Cayuga Milk Ingredients & Cayuga Marketing CEO Brian Linney said.

Unveiled during National Dairy Month, the expansion includes a new 235,000-square-foot consumer goods facility equipped with Tetra Pak’s ultrahigh temperature (UHT) and aseptic packaging technology. These solutions enable longer shelf life without refrigeration, reducing food waste and environmental impact across the supply chain.

If you have expansion or innovation news that you want to share with the NDFSA membership, please contact us today at steveg@nedairymedia.com.

The event was attended by key dairy industry groups, including New York Farm Bureau, New York Animal Agriculture Coalition, Northeast Agribusiness and Feed Alliance, and the Northeast Dairy Producers Association. CMI is a unique leader in the global food market with 1.5 billion pounds of milk produced annually on 65,000 acres of fertile land. The company is owned and operated by 22 farm families with 32 farm locations in the Finger Lakes region of New York state, with a dairy ingredients portfolio that includes milk powders, protein powders and fluid milk products.

"Shelf-stable innovation continues to redefine what's possible in food and beverage," said Mat Rutz, VP of contract manufacturing for Tetra Pak U.S. and Canada. "Working with companies like CMI to expand their portfolio by providing innovative processing and packaging solutions for their products is energizing. We're proud to continue driving this bold new chapter for our industry with sustainable growth in mind."

CHOBANI BREAKS GROUND ON $1.2 BILLION MANUFACTURING FACILITY IN ROME, NY

Chobani broke ground on a new, $1.2 billion, state-ofthe-art plant in Rome, New York. This new facility is about building for the future—creating jobs, supporting family farms, transforming communities, and delivering better food to more people.

"New York is where Chobani's journey began. It was the perfect spot to start Chobani 20 years ago, and it's the perfect place to continue our story. Working with dedicated dairy farmers and the resilient community, we built something truly special—something bigger than the food we make. We ignited a movement toward better food made with heart, passion, and only the highest-quality ingredients," said Hamdi Ulukaya, Founder and CEO of Chobani. "With our new plant in Rome and our original home in South Edmeston, we're entering a new dimension, partnering with hard working people across the heartland of New York to build an ecosystem of natural food production and nourish families throughout the country. When you invest in people, in local communities, you're not just building a business—you're building a future."

Once home to the former Griffiss Air Force Base, the 150acre open stretch of land will transform into a thriving center of food production, enabling Chobani to keep up with soaring product demand and create runway for new innovations. The 1.4 million square-foot facility is expected to create over 1,000 full-time jobs with competitive wages, an attractive benefits package, and access to a suite of on-site health and wellness amenities.

"Through this partnership with Chobani, we're revitalizing Upstate New York's manufacturing sector one spoonful at a time," Governor Hochul said. "Chobani has been a major employer in the Mohawk Valley for decades, and this massive new $1.2 billion investment will bring more than 1,000 good-paying jobs to Oneida County — the largest natural food manufacturing investment in American history. When I took office I pledged to make New York the most worker-friendly and business-friendly state in the nation, and projects like this one show our strategy is working."

Rooted in the belief that business can be a force for good, the Rome plant is not a standalone operation—it's designed to be a catalyst for an entire ecosystem of food innovation across the Mohawk Valley and beyond. Chobani will partner with local farmers, businesses, colleges, universities, government leaders, entrepreneurs, and community organizations to drive new thinking, train the next generation of high-skilled labor, and fuel economic opportunity far beyond the walls of the new plant, helping to transform the region.

With capacity to produce over one billion pounds of high-quality dairy products per year, the new plant will house up to 28 production lines designed to process approximately 12 million pounds of milk per day. One of the largest buyers of raw milk in the state, Chobani purchases over a billion pounds of raw milk from New York State dairy farms each year. Once the new plant reaches full capacity, Chobani will purchase an estimated 6 billion pounds per year, creating additional economic opportunities and strengthening the state's dairy industry.

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!

Honestly, It’s All About the Goats

A

small farm with a big mission: nourish, educate,

and make people smile, one goat at a time.

BY STEVE GUGLIELMO

The story of Gorgeous Goat Creamery does not begin with a deep-rooted legacy in dairy farming. It begins with a hunch, and a handful of goats clearing invasive plants in a forest.

“We never aspired to be dairy farmers,” says co-founder Maria Stewart. But after realizing they were making really good cheese in their kitchen, Stewart and her husband Matt Kriegler took the leap. They opened their commercial dairy operation in the summer of 2020. The timing was not ideal. “Global Pandemic was NOT in our risk analysis,” Stewart says. But out of necessity came agility. Forced to pivot from a wholesale model to a direct-to-consumer focus, Gorgeous Goat Creamery found its footing at farmer’s markets and through its on-site farm store.

Four years later, the Creamery has grown from a 1.5-person team, with Kriegler working full-time on the farm and

Stewart working off-farm during the week, to a full-fledged dairy with both founders now full-time and five part-time employees. The herd has grown too, from five milkers to 25 Alpine does milked twice a day. Despite scaling up, the core structure remains intimate. Their cheese is still processed in an 8' x 14' room. What has changed is the size of the bulk tank and the addition of a second pasteurizer to handle the increased volume.

But production is only half the story. Gorgeous Goat Creamery is equal parts farm, classroom, and community space, where quality products meet a light-hearted mission.

FRESH MILK, FRIENDLY GOATS, AND A WHOLE LOT OF CHEESE

Gorgeous Goat Creamery is the only dairy in New Jersey that produces bottled goat milk and goat milk yogurt. They

are also one of only a few in the state that make goat cheese. Their cheese lineup is curated and carefully made. It includes their flagship soft chevre, 100% goat’s milk feta, goat gouda, and a bloomy rind cheese called Cumulus. Chevre is the crowd favorite. “Once, a customer told me that eating our chevre was like ‘eating white fluffy clouds,’” Stewart recalls.

What sets their milk apart is its freshness. All milk is processed on the farm, giving it a mild goat flavor that is accessible and appealing, even to first-timers. The same goes for the cheese, which is balanced and spreadable, perfect for bread or crackers.

The Creamery also offers farm tours and cheese tastings, giving the public a rare look into daily life on a working dairy farm. Visitors are surprised by how friendly the goats are, and even more surprised to learn how much work goes into every bottle and wheel. “When I tell our visitors that I milk the goats twice a day, every day, their jaw drops,” Stewart says.

QUALITY AND JOY, EVERY SINGLE DAY

According to their website, the Creamery’s story is “one of dedication to quality in all that we do and sharing the joy of goats with others.” That dual mission plays out in every part of the operation.

In 2024, they became one of only a few FDA Grade A on-farm dairy processors in New Jersey. It is a reflection of their attention to detail and their commitment to excellence. But alongside that quality focus is a playful, educational ethos. “Our goats have a lot of personality, and of course, they all have names,” Stewart notes. Visitors do not just meet animals. They build a connection with agriculture.

That culture of joy and participation extends to their employees too. Every team member has a primary job, but they are also trained to understand multiple parts of the operation. A cheesemaker might help unload a hay wagon. A farmer’s market employee might feed the goats during the week. “Since the goats have an amazing ability to make you smile, we feel this cross-training and diversity of responsibilities gives our staff a full and balanced view of the operation,” says Stewart.

BUILT ON GOATS. ROOTED IN COMMUNITY.

“Honestly, it’s all about the goats.” That is the tagline, and it is more than a slogan. It captures how central the animals are to every part of the Creamery’s culture. “Our goats are our valued employees. Without our milking herd, we wouldn’t have a business,” Stewart explains.

Their formal mission is “To nourish the community with a side of laughter and learning.” They want every visitor to leave with a deeper appreciation for the food they eat, and how it gets to their table.

Their core values are:

• Community Trust

• Land and Animal Stewardship

• Quality and Integrity

• Engaging Edu-tainment

These values show up in the Creamery’s unique personality. It is a place where goat antics and rigorous food safety protocols live side by side. “We might joke around with the goats, but when we are processing milk, it's strictly business,” says Stewart.

SUSTAINABILITY, FROM THE GROUND UP

Sustainability is not just a goal at Gorgeous Goat Creamery. It is how the farm began. The operation started as a hobby

project with four goats helping to control invasive plants in the forest. Today, all 102 goats still play a role in environmental stewardship.

Packaging is part of that philosophy as well. Their bottled milk and yogurt come in returnable glass containers, reducing waste and creating a closed-loop system. “This enables us to reduce the packaging waste stream,” Stewart says.

LOOKING AHEAD: EDUCATION, ACCESS, AND EXPANSION

Looking five years down the road, Gorgeous Goat Creamery sees growth not just for their own brand but for the broader dairy community. They have already made their first delivery to New York City, and they hope to expand distribution across the tristate area.

They also want to serve as a support system for other small-scale dairies. High equipment costs often make it hard for farms to process milk on-site. Gorgeous Goat Creamery wants to offer small-scale co-processing so other farms can create their own bottled milk, yogurt, and cheese.

But they do not just want to lend equipment. They want

to teach. “We want to offer learning opportunities so an operation could establish their own on-farm processing with foundational knowledge of equipment, record keeping, food safety, and all the other key aspects of being a quality dairy processor,” Stewart says.

A NEW KIND OF DAIRY FARM

Matt Kriegler and Maria Stewart are first-generation dairy farmers. Stewart grew up on a vegetable farm, but she is quick to point out that vegetables are not dairy. Together, they built their operation from scratch, and that fact matters.

“There are less than 40 dairy farms left in the state,” Stewart says. “We are proud to be one of the newest.”

Their journey is an example of what the future of dairy might look like, especially in urbanized states like New Jersey. With their small but mighty herd, commitment to quality, and open doors to the community, Gorgeous Goat Creamery is showing that dairy farming is not just surviving. It is evolving.

Long live dairy.

Day DAIRY

On June 5, 2025, agricultural organizations had the opportunity to join New York State Lawmakers at the New York State Capitol Legislative Office Building in Albany, NY, for its annual “Dairy Day” Celebration. This event is organized by the appointed Senate and Assembly Agriculture Committee Chairs, Senator Michelle Hinchey and Assemblywoman Donna Lupardo, who are responsible for dairy agriculture legislation.

The objective of the event each year is to demonstrate to the New York State Legislature and staff the depth, strength, and importance of our industry.

Attendees from the NDFSA had the opportunity to present samples of REAL DAIRY PRODUCTS manufactured in New York State, such as cheese, milk, ice cream, yogurt, and cottage cheese.

Says Executive Director Alex Walsh, “The associations have grown by leaps and bounds in the last couple of years, in particular with our advocacy efforts at the state levels. We continually build upon our strength as a trusted source, not only for the members of the associations, but with policymakers and regulatory agencies as well. The presence of the Northeast Dairy Foods & Suppliers Associations has not only perpetually increased, but so have our efforts to carry out the messages – the voices of our members and the industry – in the halls of capitols. We also continue to partner with other organizations, both inside and outside of the industry, on important policies that impact our members. A prime example of this was on full display at Dairy Day, the association’s annual advocacy day, at the New York State Capitol in June. Not only is this a way to recognize and celebrate the significance of the dairy industry in New York, right as National Dairy Month commences, it’s also an excellent event for our members to meet with legislators and staff, discuss challenges and opportunities, express policy priorities, and build relationships with policymakers. The day serves as a way for us, as ambassadors of the industry, to inform members of the legislature how certain policies are, or will, impact operations. It’s also a great way to expose your brand and products to hundreds that pass through the event area.”

June 5, 2025

BRUCE W. KRUPKE MEMORIAL GOLF TOURNAMENT & Clambake

The NDFSA held its annual Bruce W. Krupke Memorial Golf Tournament and Clambake on July 9th. The event kicked off with a SOLD OUT Golf Tournament at Rogues Roost Golf Club, which included myriad prizes for top teams, longest drive, and closest to the pin. Then, golfers and other attendees gathered at The Spinning Wheel for a day of networking and fun, with a menu of all-you-can-eat clams, mussels, clam chowder, BBQ and a Pig Roast. Attendees also had the opportunity to purchase lobster. During the event, a silent auction was held to support the Bruce W. Krupke Memorial Scholarship. The NDFSA scholarship committee will be awarding up to $20,000 in scholarships. This is only possible in part due to the generosity of membership donations to our Silent Auction, in which all proceeds go to the Bruce Krupke Memorial Scholarship Fund.

Thank you to everybody who attended, as well as our

sponsors and silent auction donors for making this event possible year after year. Says Executive Director Alex Walsh, “We surpassed last year’s ticket sales again, selling 930 tickets for this year. A tremendous amount of support from the membership, and gratitude goes out to sponsors and donors who help make this yearly event successful. An oddity that occurred this year was that the golf tournament filled up much sooner, about a month prior, than ever before. We had 200 players register and had nearly 30 more on the waitlist. Keep that in mind for next year and be sure to sign up early! The afternoon at the Clambake was about as perfect as it gets. These events are a true testament to the power of networking and engagement with members, processors, manufacturers, distributors, and suppliers, all gathering together to recognize and acknowledge each other’s contributions to the industry, enjoy companionship, and conduct some business in a casual setting.”

2025 Events

2025 DONORS & SPONSORS

2025 CONFERENCE PREVIEW

WEDNESDAY, SEPT. 17 –

FRIDAY, SEPT. 19

MGM Springfield, Massachusetts

This event promises to be an exciting and informative gathering for all professionals in the dairy industry.

Why Attend?

• Networking Opportunities: Connect with industry leaders and peers during our VIP Networking event on Wednesday evening.

• Educational Sessions: Gain insights from expert speakers on the latest trends and innovations in dairy production and supply.

• Fun Activities: Participate in our golf tournament or enjoy a visit to The Big E.

Registration closes at 5 p.m. on Friday, Sept. 5

2025 NORTHEAST DAIRY CONFERENCE Agenda

WEDNESDAY, SEPT. 17

• noon – Registration and Vendor Table Setup

• 3 p.m. – NYSCMA Board Meeting and Hotel Check-in

• 5 p.m. – VIP Networking

• 5:30 p.m. – Cocktails and Dinner

THURSDAY, SEPT. 18

• 8 a.m. – Opportunities through NEDBIC

Laura Ginsburg, Dairy Strategy and Innovation Manager, Vermont Agency of Agriculture, Food & Markets

• 8:45 a.m. – Vendor Tables/Exhibits

• 9:30 a.m. – Empowering the Workforce

Kim Bukowski, Dairy Extension Specialist, Cornell University

• 10:15 a.m. – Commercial Applications of AI and Machine Learning in the Dairy Industry

Katie Moore, Vice President, Dairy Software Division, Ever.ag

• noon – Golf Tournament at The Ranch Golf Club or The Big Excursion

• 5:30 p.m. – Cocktails and Dinner

FRIDAY, SEPT. 19

• 8:30 a.m. – Regulatory Updates and the State of the Industry

Ashley Randle, Commissioner, Massachusetts Department of Agricultural Resources

• 9:15 a.m. – Sam Alcaine, Vice President, Regulatory and Scientific Affairs, IDFA

• 10 a.m. – Panel Discussion and Vendor Table Teardown

• 11:30 a.m. – NDFA Board Meeting

Hotel Reservations:

The MGM Springfield combines new construction with revived historic buildings, offering gaming, a 250-room boutique hotel, spa services, TopGolf, TAP bowling, Regal Cinema, retail, and dining.

Hotel room reservations are to be made using link that will be provided once registration is submitted. The hotel room rate for two nights (up to two people) is $338 plus tax. The room block is not guaranteed after Aug. 26.

MEET THE Speakers

THURSDAY BUSINESS SESSIONS

LAURA GINSBURG, DAIRY STRATEGY AND INNOVATION MANAGER, VT AGENCY OF AGRICULTURE, FOOD & MARKETS

Laura will be presenting about opportunities through NEDBIC. Laura is currently the Dairy Strategy and Innovation Manager for the Vermont Agency of Agriculture, Food and Markets and has served as the Northeast Dairy Business Innovation Center Lead since 2019. In this role, she coordinates with regional stakeholders, oversees the strategic implementation of project funds, and develops ideas to address long-term dairy business success. Prior to this position, she served as Section Chief in the Vermont Agency of Agriculture's Development Division where she led a team of staff who ran programs to support business development, marketing, market expansion and access to funding. Before moving to Vermont, Laura and her

family ran a small, diversified livestock farm and ice cream creamery in Montana. She also has experience working on dairy farms in Vermont, Montana, and New Zealand, and worked on a large cow/calf beef operation in Wyoming.

KIM BUKOWSKI, DAIRY EXTENSION SPECIALIST, CORNELL UNIVERSITY

Kim will be presenting on Empowering the Workforce. Kimberly Bukowski is part of the Dairy Food Science Extension team at Cornell University, where she provides leadership for the Dairy Foods Certificate Program and Workforce Development, including program oversight, marketing, and development. Three years ago, Dairy Foods Extension saw a need for workforce development and educating the public on the great jobs in the dairy industry. Through this need,

a workforce bootcamp was developed for graduating high school students and underemployed/ unemployed adults.

KATIE MOORE, VP DAIRY SOFTWARE DIVISION, EVER.AG

Katie will be presenting on the topic of Commercial Applications of AI and Machine Learning for the Dairy Industry. As Vice President of Sales for Ever. Ag’s Dairy Software division, Kaite Moore leads the organization’s drive to provide innovative dairy-focused products and solutions to the industry. Prior to Ever.Ag, Katie spent 15+ years building her agricultural and food processing acumen at organizations such as Land O’ Lakes, Sterilex Corporation, and Gems Sensors & Controls. Growing up in Michigan, Katie developed a passion for food production and Agriculture from an early age, participating in 4-H, FFA, and helping with her family’s milk hauling business. She earned a bachelor’s degree in animal science from Michigan State University. When not working, Katie enjoys attending college sporting events, and outdoor time spent hiking, and camping with her family.

FRIDAY BUSINESS SESSIONS

ASHLEY RANDLE, COMMISSIONER, MA DEPT. OF AGRICULTURE

Ashley will be presenting on Regulatory Updates and the State of the Industry. A fifth-generation dairy farmer, Ashley E. Randle was sworn in as the twenty-first Commissioner by Governor Maura T. Healey on March 6, 2023. She is the first woman to lead the Department and assumed the role after having served as Deputy Commissioner/ Legislative and Policy Director since October 2018.

SAM ALCAINE, VICE PRESIDENT, REGULATORY AND SCIENTIFIC AFFAIRS, IDFA

Dr. Samuel Alcaine, Ph.D., joined the IDFA from Cornell University where he served as an associate professor and director of the Northeast Dairy Food Research Center—an internationally recognized dairy research program—since 2022 and as an assistant professor since 2016. Dr. Alcaine has led the research program focused on developing technologies that enhance the quality, safety, and innovative uses of fermented dairy products and co-products. Dr. Alcaine contributes his extensive expertise to IDFA’s Regulatory and Scientific Affairs team, providing guidance and consultation to IDFA members in the areas of food safety, food defense, federal standards of identity, labeling, nutrition policy, and sustainability.

MEMBER AND INDUSTRY News

NORTHEAST DAIRY FOODS ASSOCIATION, INC.

BYRNE

INTRODUCES NEW WEBSITE

Central New York-based ESL and aseptic dairy manufacturer Byrne Dairy, Inc., recently revamped its website.

The new website is future-focused to reflect the company’s evolution into the co-manufacturer of choice for ESL and aseptic dairy as well as its status as a premier employer in Central New York.

Byrne’s sales and marketing team worked closely with FreshySites, a WordPress-focused web development agency based in Binghamton, New York, to build the new website from the ground up. The site features aerial photography and videography of Byrne’s facilities by Aiden McGuire of Aiden Media (Syracuse, New York).

LACTALIS USA COMPLETES ACQUISITION OF GENERAL MILLS U.S. YOGURT BUSINESS

Lactalis USA, the U.S. affiliate of Lactalis, the world’s largest dairy company, has completed the previously announced acquisition of General Mills’ U.S. yogurt business.

With this acquisition, Lactalis USA acquires the Yoplait® Go-Gurt®, Oui®, Mountain High® and :ratio® businesses in the U.S. The acquired business represents approximately $1.2 billion in annual net sales. The acquisition includes approximately 1,000 employees and two manufacturing facilities in Murfreesboro, Tenn., and Reed City, Mich.

The acquired business will operate as Midwest Yogurt, a newly formed division of Lactalis USA based in Minneapolis, Minn. Lactalis plans to invest significant resources in Midwest Yogurt employees, brands and manufacturing facilities to support the future growth of this new division.

“This acquisition advances our U.S. growth strategy and strengthens our position as an emerging leader in the U.S. yogurt market. Incorporating the popular Yoplait brand into our house of U.S. dairy product brands will create important, new opportunities for growth and product innovation, as well as positive impacts for our customers, communities and employees,” said Lactalis USA CEO Esteve Torrens. “At our core, Lactalis is a family company dedicated to providing delicious, affordable dairy products and investing in our people and in our business. We are excited to welcome 1,000 new colleagues into the Lactalis USA family to add another chapter to the Lactalis USA story that began over 40 years ago.”

LAND O’LAKES, INC. CEO NAMED NO. 12 ON FORTUNE’S 2025 MOST POWERFUL WOMEN IN BUSINESS LIST

Fortune named Land O’Lakes, Inc. President and CEO Beth Ford as No. 12 on its Most Powerful Women of 2025 list. The annual list, compiled by Fortune editors, highlights 100 of the most influential women in global business — recognized for their leadership, impact and the strength of the organizations they oversee.

This year’s recognition highlights Ford’s steadfast commitment to strengthening America’s food system by tackling the complex challenges facing the agriculture industry. From advocating for legal immigration reform and advancing trade efforts, to improving access to healthcare and supporting the vitality of rural communities, Ford’s leadership reflects a deep dedication to working Americans. For example, in her role as chair of the Business Roundtable’s immigration committee, she is a leading voice in discussing policies critical to the future of our workforce in the agriculture industry and beyond.

“This recognition is an honor and showcases the strength of Land O’Lakes’ entire cooperative network,” said Ford. “My Land O’Lakes team and I are honored to represent our cooperative members and their communities who inspire our mission to strengthen America’s food system together.”

Ford has served as president and CEO of Land O’Lakes, Inc. since 2018, leading the cooperative that operates in all 50 states and more than 60 countries, reaching half of all harvested acres and more than 10,000 rural communities across the United States. Ford leads not only by delivering strong financial results but also by addressing global issues and driving structural changes that improve areas directly impacted by food and agriculture. During her tenure, Land O’Lakes has focused on its members, the technology that enables them, and on ensuring the vibrance and connection of the communities in which they live and work.

BYRNE DAIRY BREAKS GROUND ON CORTLANDVILLE EXPANSION

Byrne, Inc. officially broke ground on its new Cortlandville expansion during a ground-breaking event on July 17, 2025. According to wxhc.com:

“The groundbreaking marks the start of Byrne Dairy’s Phase 2A expansion of their Cortlandville facility; a second phase, phase 2B, is expected to break ground next summer. The facility originally opened in 2014 at the Finger Lakes East business park in the Town of Cortlandville after the compa-

ny purchased all 127 acres of the business park. The new expansion of the facility will bring the facility to 25 acres in size, leaving room for additional expansions down the road. The expansion project will also be the largest investment in Byrne’s 93-year history at an estimated cost exceeding $120 million dollars when both phase 2A and 2B are completed.”

AGRI-MARK / CABOT CREAMERY COOPERATIVE WELCOMES ELIZABETH “LIZ” SUCHY AS VICE PRESIDENT, MARKETING

Agri-Mark/Cabot Creamery Cooperative is pleased to announce that Elizabeth “Liz” Suchy has joined their leadership team as vice president, marketing. Suchy has over two decades of experience leading strategic brand development, corporate growth, and innovation for some of the nation’s most recognized food and consumer brands.

“Liz brings energy, insight, and a genuine connection and love for the Cabot brand,” said David Lynn, president and CEO. “She has a strong track record of building brands and leading teams, and her experience in the consumer-packaged goods space, especially with a farmer-owned cooperative, makes her a natural fit for Agri-Mark.”

Suchy has led strategic brand development for some of the most trusted names in the grocery aisle, including Goldfish®, Milano®, Ocean Spray®, and PAAS® Easter Egg Decorating Kits. She most recently led marketing for Signature Brands, LLC — the parent company of PAAS®, Pumpkin Masters®, and Betty Crocker® Dessert Decorating products. Previously,

Suchy worked at Ocean Spray Cranberries, Inc. where she led the farmer cooperative’s beverage business and drove incremental growth through consumer targeting, product positioning and optimizing investment strategies.

In her new role with Agri-Mark, Suchy will lead the company’s marketing efforts with a primary focus on the iconic farmer-owned Cabot brand. She will oversee and lead brand strategy, marketing planning and execution, retail growth, plus business and consumer insights.

NORTHEAST DAIRY SUPPLIERS ASSOCIATION, INC.

QUALITRU SAMPLING SYSTEMS ANNOUNCES

LEADING AGRICULTURAL INDUSTRY VETERAN DAVID ROESSER AS NEW CEO

QualiTru Sampling Systems® (formerly known as QMI), leaders in the science of aseptic and representative sampling equipment for the liquid food and dairy industries, announced that David Roesser, Ph.D. is joining the company as its new chief executive officer. A specialty chemical, agricultural, and food processing industry veteran with over three decades of experience in commercializing new technologies across a range of industrial markets, Roesser is assuming the helm from former CEO Ian Davis, who is retiring.

Roesser joins QualiTru after serving as CEO of Encina Development Group, where he led a global startup in the multi-billion-dollar circular chemicals technology space. He previously worked in various leadership positions over a 14-year career at Cargill, a privately held multinational corporation that provides food, ingredients, agricultural solutions, and industrial products for farmers and food processors worldwide.

“We are excited to have Dave joining QualiTru and thank Ian Davis for his many contributions to our company,” said Robin Schroeder, QualiTru Sampling Systems’ board chair. “Under Ian’s leadership, QualiTru exceeded its growth targets and reached several significant milestones. These included launching the Company’s new TruStreamTM Drum Port for non-dairy liquid foods markets and bolstering our manufacturing and internal assembly operations.”

DOUBLE H PLASTICS NAMES SCOTT MYERS AS NEW CEO

Double H Plastics, a leading manufacturer of packaging solutions, is pleased to announce the appointment of Scott Myers as its new chief executive officer. This milestone marks the first time in the company’s 50+ year history that a non-family member will serve as CEO.

With a distinguished track record of leadership in the packaging industry, Myers brings decades of experience driving growth, operational excellence, and strategic innovation. His career includes successful tenures as president at EasyPak, and CEO at Flex Pack and Tray-Pak, where he demonstrated his ability to lead companies to new heights by building high-performing teams, expanding into new markets, and integrating strategic acquisitions.

“We are thrilled to welcome Scott Myers as our new CEO,” said President Joe Harp. “Scott’s wealth of experience, proven leadership, and shared commitment to our values make him the perfect choice to lead our team into an exciting new era.”

Most recently, Myers led the transformation of Flex Pack into the leading flexible pouch producer in North America. With expertise spanning thermoforming, injection molding, flexible packaging, and sustainability-focused innovations, Myers’ vision aligns closely with Double H’s mission to deliver high-quality, forward-thinking packaging solutions.

TREMCAR APPOINTS SCOTT VESTAL TO DRIVE EAST COAST GROWTH IN THE DAIRY TRANSPORT SECTOR

Tremcar Inc. has announced the appointment of Scott Vestal as Senior Sales Representative for the East Coast region, covering territories from New Jersey to South Carolina. With decades of hands-on and managerial experience in the tank and transport industries, Vestal is uniquely positioned to strengthen Tremcar’s service to the dairy industry and beyond.

Scott Vestal’s career began behind the wheel at Greensville Transport, where he earned his CDL with hazmat and tanker endorsements—credentials he still maintains. His deep operational knowledge, gained through roles in dispatch, terminal management, and sales leadership, equips him to understand

the specific needs of dairy haulers and processors. His experience at Dozier Tank and Welding and Civacon further amplifies his industry expertise.

RELCO STRENGTHENS LEADERSHIP TO SUPPORT DAIRY INDUSTRY INNOVATION AND GROWTH

TREMCAR STRENGTHENS LEADERSHIP TEAM TO DRIVE U.S. GROWTH AND STRATEGIC INNOVATION

Tremcar Inc. announced two key leadership appointments on July 9, 2025, reinforcing its commitment to strategic growth and market leadership.

RELCO, a Kovalus company and global leader in dairy processing technologies, has announced key leadership updates designed to elevate operational performance and fuel long-term innovation within the dairy sector. These changes reflect RELCO’s deep commitment to supporting cheese and dairy manufacturers with cutting-edge solutions and experienced leadership.

Ronan Bane has joined RELCO as Senior Vice President of Projects. With over 20 years of experience in food and dairy, Bane brings a strong background in process engineering, automation, and project management—critical areas for advancing RELCO’s high-performance evaporators, dryers, and cheese systems.

Dustin Pflipsen has been named Senior Vice President of Operations. His focus on optimizing manufacturing through data-driven strategies and talent development will strengthen RELCO’s ability to meet the growing demands of the global dairy market with precision and speed.

Meanwhile, John Zirbel transitions into the role of Senior Vice President of Innovation. With a renewed focus on emerging technologies and continuous improvement, Zirbel will help ensure RELCO stays at the forefront of dairy processing advancements.

Melanie Dufresne has been promoted to Vice President, Market Strategist. Since joining Tremcar in 2014, Dufresne has been instrumental in shaping the company’s market presence and brand identity. Her cross-departmental collaboration, market research, and efforts in employer branding have contributed significantly to Tremcar’s competitive edge. Her new role will deepen her influence on long-term strategic planning and market expansion initiatives.

In a parallel move, Alex Laforest has been appointed Head of USA Sales. With a career at Tremcar beginning in 2012, Laforest has advanced through technical, coordination, and operations roles—most recently leading the Boston division. Known for building strong client relationships and identifying growth opportunities, Laforest will now spearhead efforts to expand Tremcar’s U.S. footprint.

These leadership changes signal a new chapter for Tremcar as it continues to scale operations and strengthen its presence across North America.

Have you recently won an award? Do you have any new products coming out? Are you planning an expansion?

Email steveg@nedairymedia.com with more information.

PERRY’S ICE CREAM INTRODUCES NEW NUTTY

SUNDAE ICE CREAM BARS

Perry’s Ice Cream announced its latest novelty innovation: Nutty Sundae Ice Cream Bars. Raising the bar on the classic sundae cone, this new, convenient treat is sure to delight ice cream lovers everywhere.

Nutty Sundae Ice Cream Bars combine creamy vanilla ice cream with fudge-coated waffle cone pieces, enrobed in a rich, chocolate-flavored coating with chopped peanuts. Each bite offers a perfect balance of textures and flavors, evoking the nostalgic taste of a nutty sundae cone. Available in boxes of six, these bars are ideal for sharing with family and friends or treating yourself to a moment of indulgence.

“At Perry’s, we look for ways to bring flavors customers know and love into new formats,” said Nichole Buryta, senior brand manager. “Nutty Sundae Ice Cream Bars are a perfect example of transforming the classic nutty sundae cone elements of waffle cones, chocolate, and peanuts into an indulgent, new bar.”

QUALITRU CHAMPIONS BIOFILM DETECTION TO SAFEGUARD DAIRY WHEY PROCESSING

In the dairy industry, where product quality and consistency are non-negotiable, undetected biofilms in whey processing lines are emerging as a silent threat—compromising

yield, hygiene, and shelf life. QualiTru, a leader in aseptic sampling solutions, is addressing this critical challenge with innovative in-process sampling systems designed to detect biofilm activity before it impacts production.

QualiTru’s aseptic, septum-based sampling ports allow dairy processors to monitor microbial activity at multiple points along the whey line—offering real-time insights that static, endpoint testing can’t provide. This spatial and temporal visibility empowers quality teams to identify contamination patterns, validate cleaning effectiveness, and take proactive action before product quality drifts.

By integrating QualiTru’s sampling systems with hygienic design and preventive maintenance, dairies can fortify their defenses against biofilm-related risks. As whey processing grows more demanding, in-process monitoring has become essential for maintaining the safety, efficiency, and trust that define the modern dairy industry.

VAN ALSTINE DELIVERS TRUSTED EYE PROTECTION TO KEEP DAIRY INDUSTRY WORKERS SAFE

In the fast-paced, equipment-intensive world of dairy processing and manufacturing, protecting workers’ eyesight is not just important—it’s essential. Van Alstine proudly supports the dairy industry with a comprehensive selection of PIP® (Protective Industrial Products) safety glasses, designed to offer maximum protection, clarity, and comfort in demanding environments.

Dairy facilities face a range of eye hazards, from cleaning chemicals and UV light exposure to flying particles during packaging or equipment maintenance. PIP safety glasses, offered by Van Alstine, meet or exceed industry safety standards and feature durable polycarbonate lenses that resist impact, scratching, and harmful UV rays. For workers in constantly changing light or temperature conditions, options like

anti-fog coatings, blue light filters, and bifocal lenses ensure both safety and visibility.

Comfort features like soft nose pads and adjustable temples ensure that protective eyewear stays on throughout long shifts, supporting consistent compliance. Whether on the production line, in cold storage, or in quality control labs, PIP eyewear adapts to every environment.

By offering top-tier eye protection solutions, Van Alstine helps dairy processors “protect what matters”—their people. Together, they are advancing safety standards across the dairy supply chain, one pair of glasses at a time.

DOUBLE H PLASTICS ADVANCES DAIRY PACKAGING WITH ALL PAPER PINT AND SUSTAINABLE TAMPER-EVIDENT LID

As sustainability continues to reshape the food industry, Double H Plastics is meeting the moment with two impactful innovations: the All Paper Pint and a new Tamper-Evident lid. Both solutions help brands reduce plastic use, meet consumer expectations, and enhance shelf appeal–all without compromising performance.

The All Paper Pint pairs a formed paperboard cup with a paper-based lid, as an alternative to traditional paper & plastic components, and offering a more sustainable alternative. It’s an ideal solution for frozen dairy applications, delivering durability along with a secure lid fit, reliable freezer performance, and strong branding potential. Registered skirt printing allows brands to align graphics precisely for a clean, consistent look on the shelf.

Alongside this launch, Double H has introduced a Sustainable Tamper-Evident pint lid. The build-in tear band offers a clean and intuitive way to deliver tamper evidence and product integrity without requiring a secondary heat seal membrane or shrink band. The design enhances product safe-

ty while supporting sustainability goals by reducing excess plastic and simplifying the packaging process.

With both the All Paper Pint and Tamper-Evident lid, Double H continues to provide practical, forward-thinking solutions that help brands meet the evolving needs of today’s dairy consumers.

LOOS MACHINE & AUTOMATION: TRANSFORMING BULK CHEESE EXPORT WITH ROBOTIC INNOVATION

Loos Machine & Automation is redefining dairy logistics through cutting-edge robotic technology tailored specifically for bulk cheese handling and export. From massive 640-pound crates to 40-pound cheese blocks, Loos’ automated systems enhance efficiency, safety, and quality across the cheese supply chain.

In the dairy industry, where precision and speed are essential for scaling operations, Loos offers a seamless solution for producers aiming to expand into global markets. Their robotics streamline the transition from production to packaging, significantly reducing labor costs and the risk of human error—key factors in maintaining high-quality standards during export.

A standout innovation is Loos’ use of collaborative robots, which work safely alongside human operators to improve workplace flexibility and throughput. These robots efficiently transfer cheese into Loos Pack DCXL Shippers, a sustainable packaging solution designed to protect bulk cheese during international transit.

By merging automation with intelligent design, Loos Machine & Automation empowers dairy producers to meet increasing global demand while optimizing every step of the export process. For cheese manufacturers looking to grow their reach and elevate their operations, Loos delivers the tools needed for a smarter, faster, and more sustainable future in dairy.

REMEMBERING JOHN E. NELSON

It is with deep sadness that we share the news of the passing of John E. Nelson, former President and Chairman of Nelson-Jameson Inc., on June 2, 2025.

John’s journey with Nelson-Jameson began the year of his birth, when his father Earl co-founded the company. He truly grew up alongside the business, contributing from a young age by joining his father on sales trips. John officially joined the company in 1975 and quickly made his mark by designing the Marshfield office and warehouse, an achievement that earned a national design award. Over his remarkable 45-year career, he held various roles, including in sales and product management. John became president in 1982 and Chairman of the Board in 1998. His continual focus on promoting Nelson-Jameson’s Golden Rule culture and vision for nationwide distribution centers made Nelson-Jameson into the company it is today.

Beyond his work at Nelson-Jameson, John was deep-

ly involved in the food and dairy industry, both locally and nationally. He was honored with the Wisconsin Cheesemakers Association (WCMA) Distinguished Service Award in 2018, the Lifetime Achievement Award from the Central Wisconsin Cheese and Butter Association in 2024, and was named a lifetime member of the North Central Cheese Industry Association. He served on the board of the International Association of Food Industry Suppliers and was a past president of FISA. John was also a steward of his local community serving on various boards and committees, and a generous advocate of the United Way.

Nelson-Jameson stands as a testament to John’s leadership, unwavering positivity and genuine care — care for customers, care for suppliers, and care for his coworkers. His contributions will resonate for generations, serving as a powerful reminder of the positive impact we can all make in the world.

IN MEMORIAM – WILLIAM FURNIA

It is with deep regret that the NDFSA announces that William Furnia, President of Quality Dairy Ingredients, Inc., passed away on June 10, 2025, at Hershey Hospital, surrounded by his family. We extend our deepest condolences

to Bill’s friends and family during this difficult time. Bill’s family passed along that he enjoyed his time as a member of the NDFSA since Quality Dairy Ingredients was established in 1983. He especially looked forward to and enjoyed the Annual Clam Bake, rarely missing one. He made lasting friends and business connections through the association. Bill

WELCOME NEW MEMBERS

FOREMOST MACHINE BUILDERS

Drew Schmid, U.S. Regional Sales Manager dschmid@foremostmachine.com 973-303-9629 23 Spielman Road Fairfield, NJ 07004

LECHLER, INC.

Dave Tarleton, Regional Sales Manager davidtarleton@lechlerusa.com 732-372-6550 445 Kautz Road St. Charles, IL, 60174

will be missed by all who knew him.

Born in Chateaugay, NY, he was the son of the late Clarence J. and Mary E. (Harness) Furnia. Bill was the husband of Nanette (Novak) Furnia with whom he celebrated 54 years of marriage.

Bill was President of Quality Dairy Ingredients as a food representative. He was a member of Trinity Lutheran Church and their Seasoned Men’s group. He was also a member of Fire Department Mount Joy Fire Police and the Old Fire Farts of York and past member of Latham Fire Department in Latham, NY.

Surviving in addition to his wife, are three children, Heather Kufta, wife of Jason of Middletown, MD, Meghan McElroy, wife of Darren of Elizabethtown, and Justin Furnia, husband of Kayla of Wrightsville; seven grandchildren, Emma and Owen Kufta, Bryce Brown, Emily McElroy, and Luke, Will, and Claire Furnia; and a sister, Helen Peets, wife of William of Chateaugay, NY. Along with numerous nieces and nephews of whom he adored.

MADCAP DAIRY SOFTWARE

Devi Algappan, Marketing Manager devia@contecgroup.com 642-253-4029 8 Mary Mueller Drive Hillsborough, Canterbury, New Zealand

PCM USA INC.

Victor Barbieri, Food Systems Sales Manager vbarbieri@pcm.eu 713-303-7243 26106 Clay Road Katy, TX, 77493

STAINLESS TUBULAR PRODUCTS

Jay Champi, Territory Manager jay@stainlesstubular.com 609-578-1400 27 Englehard Drive Monroe Township, NJ 08831

UNIBLOC HYGIENIC TECHNOLOGIES

David Quattrucci, Northeast Regional Sales Manager 207-653-0115 1650 Airport Road, Suite 110 Kennesaw, GA, 30144

W.M. SCHULTZ CONSTRUCTION

Brendan Snyder, Business Development Director bsnyder@wmschultz.com 518-858-1125

P.O. Box 2620

Ballston Spa, NY, 12020

Sales + Marketing

Turn Failures into Future Wins: Five Steps for Fixing Company Mistakes

BY MIKE MARKS, INDIAN RIVER CONSULTING GROUP

Every company makes mistakes. Coca-Cola, one of the most successful companies of all time, made the catastrophic move to discontinue its beloved original formula in the 1980s. Just three months after the launch of New Coke, the company quickly recognized its error and reintroduced the original formula, averting disaster.

Modern distributors in the early stages of their own strategic change initiatives, such as CRM implementations and sales compensation restructuring, have plenty of reasons to be worried about things going south. An already unstable supply chain is experiencing new shocks caused by market uncertainty. But that doesn’t mean you should shy away from change. As the captain of your ship, it’s your responsibility to chart the way forward by choosing the best possible projects, while ready to right the ship swiftly when things go wrong.

WHY GETTING PROJECT SELECTION RIGHT IS NOW MISSION-CRITICAL

In the past, it was a bit easier to weather a botched project. The industry and the supply chain were stable for a very long time, and so the occasional failure was easier to absorb. Now, new tariffs are reshaping supply chains, costs, and availability. Misallocated resources are more costly than ever, and reactive strategies can compound those losses.

It pays to be thorough when picking the right project, whether you’re restructuring sales compensation plans, implementing CRM or analytics tools, redesigning inventory and distribution networks. When navigating strategic changes like consolidation or e-commerce transition, the wrong choice can be a drain on your resources that could have been channeled elsewhere. And the cultural impact of failure, especially successive failures, can be immense. Morale goes down, skepticism goes up, and change fatigue leads to disengagement, making future initiatives even harder to pull off.

I know, I know – I’m making it sound scary. But I’m not saying that one mistake will ruin everything forever. My point is that with the right approach, you can mitigate the risk of making a mistake and soften the blow when you eventually do. Mistakes are inevitable, but recovery is strategic.

HOW TO STEADY THE SHIP: FIVE PRINCIPLES FOR RESILIENT LEADERSHIP

Step 1: Choose Projects the Right Way

While there are a lot of factors that go into choosing a project, it can be boiled down to the three A’s: assumptions, anticipation, and alignment.

• Assumptions: Don’t get caught up in all the hype. It’s just not a strong foundation for a project. Instead, start by defining expected outcomes and underlying assumptions, and then validate those assumptions with data or market insight. “Everyone’s talking about it” isn’t enough; you need to do some proper research (including talking with industry peers) to make a strong choice.

• Anticipation: Build off-ramps early. Nobody wants to imagine that their project will go awry, but it’s not pessimistic or weak to plan for less-than-ideal scenarios; it’s smart. Ask yourself, “What do we do if it doesn’t go as planned?” Define specific thresholds where a pivot or stop is acceptable. For example, if adoption rates for a CRM pilot don’t reach a certain number after a quarter and you’ve done the work, plan to go back to the drawing board rather than sticking it out. Also, build playbooks for common disruptions like supplier price surges so that you aren’t caught flatfooted.

• Alignment: Make sure the project aligns with what the frontline actually needs. Engage your end-users in sales, operations, and the warehouse as early as possible in the planning process. If you don’t listen to their

Sales + Marketing

needs, you’re just asking for difficulties down the line. Top-down mandates that ignore frontline realities in favor of hype-surfing and ego-feeding can be disastrous, especially today, when workers are much less likely to stay put.

Step 2: When Things Go Sideways, Own It Fast

Here’s the thing about mistakes: They rarely come out of nowhere. There are usually some early warning signs that are ignored because nobody wants to admit that things aren’t looking so hot. Your gut instinct is your guardian angel, so trust it—and then verify it using data and feedback. If that CRM pilot isn’t generating usage, don’t double down just because you really, really want it to work out. Recognize that it’s not happening, own it, and move accordingly.

Of course, to do that, you need to have an ego that can take a hit. Especially in business, you never want to be wrong. But is it more important to be right or to be successful? Don’t fall into the ego trap, which can make you susceptible to the sunk cost fallacy. Good leaders are willing to pivot when circumstances change.

Step 3: Use the After-Action Review (AAR) Method

When a project fails to meet expectations, most companies skip the debrief. They want to move on quickly, put the failure in the rearview, and do something else right away. But without a post-mortem review, you kill learning, promote avoidance, and end up repeating your mistakes.

An AAR has four parts:

• Objective: What did we aim to do?

• Execution: What actually happened?

• Gaps: What were the root causes of the gap between objective and execution?

• Adjustments: What should we do next time?

With an AAR, there’s no hierarchy and no shame. Everyone is on equal footing, and mistakes are treated as learning opportunities, not indictments of a person’s skills or intelligence. By applying AARs to big and small projects alike, you can build a repeatable habit of reflection that encourages accountability and improves your team’s odds of success moving forward.

Step 4: Communicate Transparently and Constructively

Don’t sweep failures under the rug. Silence creates a vacuum that ends up getting filled with rumors and uncertainty. It’s no fun to deliver bad news, but it’s far worse to let people flail around in the dark. Share the “what, why, and what’s

next” clearly — this will assure them that the company is resilient and has an actual plan.

Beyond being transparent, you should also bring in the people most affected by the failed initiative to get their feedback. Ask, “How can we fix this together?” By getting buy-in from people who would otherwise be left to grumble amongst themselves, you can repair culture and drive better solutions.

Step 5: Build a Culture of Course Correction

Small mistakes happen every week, and a successful company will use them as opportunities to build a culture that’s all about overcoming failure, not punishing people for it.

• Encourage smart risk-taking and fast pivots. Sometimes the reasoning for a decision is sound, but it just doesn’t pan out. Don’t penalize people or teams for smart failures; rather, celebrate them for adjusting quickly and transparently.

• Replace blame with curiosity.  A culture of “Who messed up?” only promotes fear and playing it safe. But a culture of “What did we learn?” will make future success more likely and help train future leaders in diagnostic thinking.

• Model it from the top. Leadership – that’s you! – needs to publicly take ownership of missteps. Again, this isn’t weakness, but strength. When you’re able to admit a mistake, it signals psychological safety and sets cultural expectations across the company.

Fixing Mistakes is a Competitive Advantage

You can’t avoid mistakes entirely, no matter how smart you are or how hard you try. But you can minimize damage, maximize learning, and reduce the number of mistakes you make in the future. In today’s high-stakes environment, course correction is not just tactical — it’s strategic.

The best companies don’t pick perfect projects 100% of the time. They learn and adapt faster than the rest. Aim for success, anticipate failure, and do what it takes to right the ship, even if it means admitting that you steered into a storm.

Mike Marks is co-founder and managing partner of Indian River Consulting Group, a consulting firm to distributors and manufacturers. He specializes in helping distributors and manufacturers accurately diagnose problems and identify risk-bound alternatives. Contact him at mmarks@ircg.com or visit ircg.com

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.

Another alternative is Google Keyword Planner. To

ASEPTIC PACKAGING

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 12.36% YoY

Average Search Volume has increased 15.06% over the last 5 years

RELATED SEARCH QUERIES

1. What is aseptic packaging?

2. Aseptic carton

3. Aseptic processing

4. Aseptic technique

MEMBRANE FILTRATION

Average Search Volume has increased 65.57% YoY

Average Search Volume has increased 68.85% over the last 5 years

SUSTAINABLE DAIRY

RELATED SEARCH QUERIES

1. What is filtration?

2. Glomerular filtration

3. Membrane filtration system

Average Search Volume has increased 93.33% YoY

Average Search Volume has increased 43.9% over the last 5 years

RELATED SEARCH QUERIES

1. Dairy farming

2. Sustainable agriculture

3. Sustainable dairy farms

OSHA Updates

How Self-Audits Help Build a Culture of Compliance and Trust

BY KEITH SONDERLING, DEPUTY SECRETARY OF THE U.S. DEPARTMENT OF LABOR

At the U.S. Department of Labor, we are committed to helping employers, unions, and plan administrators follow the law. That’s why I’m proud to announce the launch of our expanded self-audit compliance assistance initiative.

Many of our agencies offer self-audit programs, which are voluntary tools to help the regulated community proactively assess and improve compliance with the labor laws we enforce. If you run a small business, administer an employee benefit plan, represent a labor organization, or lead workplace safety and health efforts, our self-audit tools can guide you in building safer, fairer, and more transparent workplaces.

Self-audits enable you to identify and fix potential violations, reduce the likelihood of litigation, and demonstrate a good-faith commitment to following the law. They also help ensure that workers get the protections and benefits they are entitled to — like timely wages, fair and safe working conditions, and benefits security.

Here’s how our agencies are rolling out these efforts:

• The Wage and Hour Division is relaunching and expanding the Payroll Audit Independent Determination (or PAID) program, which allows employers to resolve minimum wage, overtime, and leave violations under the Fair Labor Standards Act and Family and Medical Leave Act, ensuring workers receive back wages quickly.

• The Occupational Safety and Health Administration (OSHA) continues to offer its  On-Site Consultation Program, a no-cost, confidential service for small businesses. OSHA also supports ongoing compliance through its  Voluntary Protection Programs, which recognizes employers with exemplary safety and health practices.

• The Employee Benefits Security Administration

provides two powerful  self-correction programs: the  Voluntary Fiduciary Correction Program for fixing fiduciary violations and prohibited transactions, and the  Delinquent Filer Voluntary Compliance Program for catching up on overdue benefit plan filings.

• The Mine Safety and Health Administration’s new  Compliance Assistance in Safety and Health (CASH) program features resources available to mining operations via an information hub on the MSHA.gov website. This hub provides links to a variety of safety and health topics to assist mining operations and provides direct contact to safety and health specialists to address their needs related to compliance assistance.

• The Veterans’ Employment and Training Service is launching the  SALUTE: Support and Assistance for Leaders in USERRA Training and Employment program, giving employers a proactive way to ensure their policies comply with service members’ employment and reemployment rights under the Uniformed Services Employment and Reemployment Rights Act.

• The Office of Labor-Management Standards maintains a  Voluntary Compliance Partnership program to help unions and their affiliates assess compliance with the Labor-Management Reporting and Disclosure Act, including reporting and disclosure requirements and financial integrity.

• These programs offer a path to build relationships rooted in trust and accountability. By working together, we are not only protecting our workers, but we are also ensuring a stronger and more prosperous economy.

I encourage you to explore our new online hub at dol.gov/ SelfAudit, where you’ll find agency-specific tools, templates, and guidance.

Leanne’s Kitchen

Comfort Food Made with Delicious Dairy

BEER CHEESE DIP – PERFECT FOR FOOTBALL SEASON

INGREDIENTS:

• 16 ounces white cheddar cheese (shredded, divided)

• 2 ounces cream cheese

• ½ teaspoon garlic powder

• 1 teaspoon Dijon mustard

• ½ cup beer

• Salt and pepper (to taste)

INSTRUCTIONS:

1. Preheat broiler.

2. Add all but ½ cup of the white cheddar cheese and cream cheese to a medium saucepan over medium-low heat. Cook, stirring frequently, until melted and smooth.

3. Whisk in the garlic powder, Dijon mustard, and beer until evenly blended and smooth, stirring almost constantly to prevent it from burning. Season with salt and pepper.

4. Transfer the cheese mixture to a small oven proof skillet or baking dish and top with the reserved cheese.

5. Heat under the broiler until bubbly and starting to brown, about 1-2 minutes.

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

Dairy Farmers of America

Your parents always told you that milk would give you strong bones. But what they may not have known is that calcium is just the start.

There’s a long list of essential nutrients in every glass of milk that fuel nearly every system and function in your body!

��Vitamin B12 helps build red blood cells, supports a healthy heart, and maintains the central nervous system, so you can think, move, feel, breathe, and react.

✳Zinc works to maintain everything from a healthy immune system to supporting normal growth and development — it’s especially important if you’re feeding a growing family, or if you’ve got one on the way!

��Thought potassium was only found in bananas? Think again. An 8-ounce glass of milk provides 10% of your daily potassium needs — supporting healthy blood pressure, muscle contraction, and nerve function.

That’s just three of the 13 essential nutrients found in milk. Sure, strong bones are critical to good health, but milk and dairy products can do so much more for you, your family, and your long-term wellness.

So, grab a glass from one of our DFA farmer-owned brands to build a stronger body and community bit.ly/4mLOXZf

Byrne, Inc.

On Thursday, July 17, we officially broke ground on the Byrne Cortlandville expansion. BCV employees, members of the Byrne family, and our community and business partners gathered to celebrate the biggest project in Byrne history! The $120 million expansion project will double the workforce and production capacity at BCV. Stay tuned for more news of our progress!

Agri-Mark, Inc.

We’re thrilled to bring home some wins from this year’s American Cheese Society Competition! Cabot took home multiple first, second, and third-place awards, and we’re in great company alongside our fellow Vermont cheesemakers. Huge thanks to our incredible team, from our farmer-owners to our cheesemakers and more. We’re proud to keep making award-winning #cabotcreamery products! ♥ ��

��1st Place: Pepper Jack • Monterey Jack • Muenster

Extra Creamy Premium Sea Salted Butter

Extra Creamy Premium Unsalted Butter

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!