This article appeared in issue 15 of dairy innovation magazine as part of a focus on organic milk and dairy. If you would like to read the rest of the articles please go to our <1> where back issues are available for purchase. In the July issue of dairy innovation, our cover story featured Stonyfield Farm President and CEO Gary Hirshberg. In the interview he talked about making money while saving the world. Now he has published a book on the subject A true force for change, Gary Hirshberg has been at the forefront of movements working for environmental and social transformation for 30 years. From his early days as an educator and activist to his current position as President and CE-Yo of Stonyfield Farm, the world’s largest organic yogurt company, Hirshberg’s positive outlook has inspired thousands of people to recognise their ability to make the world a better place. * Grassroot techniques * In Stirring It Up: How to Make Money and Save the World, Hirshberg calls on individuals to realise their power to effect change in the marketplace - “the power of one” - while proving that environmental commitment makes for a healthier planet and a healthier bottom line. Drawing from his 25 years’ experience growing Stonyfield Farm from a seven cow start up, as well as the examples of like minded companies, such as Newman’s Own, Patagonia, Wal-Mart and Timberland, Hirshberg presents stunning evidence that business not only can save the planet, but is able to simultaneously deliver higher growth and superior profits as well. Hirshberg illustrates his points with practical information and advice, as well as engaging anecdotes from what he calls “the bad old days” of his yogurt company: how a power outage left him milking cows by hand, how a dumpster fire revealed the need for better packaging, and his camel manure taste test challenge to a local shock jock. He also describes hands on grassroots marketing strategies - printing yogurt lids with provocative, politically charged messages; handing out thousands of free samples to subway commuters to thank them for using public transport; and devising the country’s first organic vending machine - explaining how these approaches make a much more powerful impact on consumers than traditional advertising. <2>, published by Hyperion, demonstrates how companies can work to save the planet, while achieving greater profits, satisfaction and how we can all use the power of conscious consumption to encourage green corporate behavior. “Gary Hirshberg has done a masterful job telling the stories of cutting-edge companies that have found a way to increase profits and environmental sustainability at the same time.” - Ben Cohen, Co-founder of Ben & Jerry’s and Chairman of Business Leaders for Sensible Priorities. <1>: http://dairy.foodbev.com/issues/issueDetail.aspx?contentId=17 <2>: http://www.hyperionbooks.com/titlepage.asp?ISBN=1401303447

*DCI Cheese has introduced two new flavours of Nikos Feta cheese in United States – Peppercorn and Mediterranean – along with a new range of probiotic cheese. * The new cheeses – due in part to the rising popularity of feta cheese – were launched at the Winter Fancy Food Show in San Diego in January 2008. The Mediterranean Feta includes flavours such as tomato, basil, oregano, garlic and lemon juice. All varieties of the Nikos Feta, including the traditional flavour and tomato basil, are offered in 8oz exact weight packages, 7-9oz random weight packages, and 6oz crumble cups. DCI also unveiled a new, more contemporary look and packaging label for the Nikos brand to celebrate its continued success in the market. The new labels utilise a Grecian font, the tagline Robust Mediterranean and stylised pictures of a Greek pillar and a rolling Mediterranean ocean wave to reflect the rich heritage of this cheese category. The new packaging also features a signature colour of either blue, red, purple or green to designate each individual flavour. DCI Director of Marketing for the Import Division Debbie Seife said: “Nikos Feta Cheese has been a favourite among US consumers since it was launched in the early 1990s. By adding two new flavours and giving the packaging a new look, we are celebrating the consistent growth in sales of this top brand; it is a Mediterranean favourite.” * Probiotic cheese* DCI Cheese Company has launched its first probiotic cheese line under DCI’s County Line brand of specialty cheeses. County Line probiotic cheeses are available in four 8oz varieties. The new products are positioned to appeal to busy health conscious consumers who are seeking a convenient and consistent way to maintain physical health. With Americans’ growing awareness of healthy living, probiotic products saw a 190% increase in 2006. “We are excited to be introducing our first probiotic offerings in an effort to bring increased health benefits in a functional product to our cheese consumers,” said Vice President of Marketing Linda Hook.

Shamrock Farms is offering US consumers a new size of milk container for its organic milk range. The Arizona dairy has launched the 96oz Smart Fit bottle. Describing it as ergonomically friendly, the dairy says that the new bottle is “the perfect size for the fridge”, with a no slip handle making it convenient to carry and easy to pour for kids. The Smart Fit bottle is available in three varieties - whole milk, 2% and fat free.

*YoFarm, a division of America’s Breyer’s yogurt company, added plenty of colour to its Christmas offering with the launch of YoCrunch Vanilla with M&M's. * Packed in 6oz cups, the new product provided the wholesome nutrition of the company’s creamy vanilla yogurt coupled with the tantalising taste of the popular Mars confectionery M&M's.

*US based Wells’ Dairy has launched a range of low fat yogurts containing Omega-3. * The new Blue Bunny Light Omega-3 low fat yogurts are sweetened with Sucralose, Neotame and acesulfame K, so claim fewer calories than regular low fat yogurt. Packed in 4oz tubs, the yogurts are available in four flavours - black cherry orchard, blackberry crème, raspeberry crème and strawberry patch. Flaxseed oil has been added as the source of the Omega-3 fatty acid.

*US cheese maker Sargento Foods has announced new arrivals in the specialty cheese category with the release of a new series of Artisan Blends cheeses. * The new line features a mingling of high quality Sargento cheese with flavourful, hand crafted artisan cheese to create a unique blend that allows any at home cook to “embrace the art of cheese”. Sargento Artisan Blends selections are available in six shredded varieties, which include unique twists on Parmesan, Parmesan & Romano, whole milk mozzarella, whole milk mozzarella & provolone, double Cheddar and Swiss blend. “Research has shown us that more than half of American consumers are purchasing specialty cheese on a regular basis,” said Michael G Vaszily, Sargento Senior Core Marketing Manager – Shredded Cheese. “Artisan Blends meets that demand in a way that brings together our own commitment to excellence and passion for cheese with the rich tradition of old-world craftsmanship.” Each artisan cheese maker that contributed to the development of Sargento Artisan Blends was selected in recognition of their own passion for cheese and commitment to the highest standards of flavour. * Trendy Cheddar* In addition to the Artisan Blends selection, Sargento has also introduced Sargento Limited Edition Pasture Grazed Cheddar developed through a partnership with two specially selected dairy farms in Southwest Wisconsin, clearly responds to the market. According to the US National Restaurant Association, pasture grazed foods were one of the top 20 culinary trends of 2007.

What started as the Fresh Juice company in 1930, Hansen Beverage Co has thrived on energy drinks and is pumped with success in the US through its Monster energy brand. Outsourcing manufacturing and distribution keeps Hansen lean – it markets through extreme sporting events and in store promotions, a bold player in an $18.7 billion industry with double digit annual growth. In 2006, 79% of purchases were through the convenience sector, with just 16% through the grocery channel. Now a US Fortune 100 company selling 16oz cans of Monster, plus L Carb variants, Energy Juice Khaos and coffee based Java Monster, more recent launches include M80 with 80% juice. It is now planning to launch in the UK market in February 2008 – going head to head with Red Bull, Relentless, Boost and a host of others including Irn-Bru 32 and Rockstar through AG Barr. Founder Rodney Sacks spoke at our Global Congress in Madrid last year. “Monster is a brand with attitude - aggressive, sinister, mysterious, cool and fun. Monster is about action sports, rock music, partying, chicks, living life on the edge and going big.” In the US, Monster sponsors the entire <1> race team, SCORE Baja 1000, X games - a multi action sport event, Dakar Rally, NHRA drag racing and Moto GP, to name a few. As Sacks went on to explain: “Monster is a grass roots brand that can’t be built from a headquarters. It had a massive sampling of 1.5 million cans delivered peer to peer in 2006. This youth cult integration is key to Monster’s success. CAT teams are collegiate ambassador teams who give away samples at large colleges and universities with 10,000 plus students. The CATs ensure Monster is at all the right parties and study halls are stocked with Monster during finals week. Established marketing partners such as <2>, <3>, <1> lend credibility to the brand. The image focused website is kept fresh with daily news and events. Monster tries to reach out to consumers in new ways. For instance, the Las Vegas mono rail has 35,000 visitors and has Monster in-car video screens featuring action sports. Apparently, Monster vending machines are outselling water vending machines in Vegas. Recent promotions include tickets to <4>, an across the states <5>, <6> and even one week at Cape Woodward with mountain bike maestro Dave Mirra. So where next for the Monster invasion - Ireland, Germany, Scandinavia, Russia - the Netherlands? We’ll be hiding under the covers but watching intently. <1>: http://www.kawasaki.com <2>: http://www.billabong.com <3>: http://www.makita.com <4>: http://www.supercross.com <5>: www.warpedtour.net <6>: http://www.ozzfest.com

R&R, one of the UK’s top ice cream manufacturers, is launching Thorntons individual ice cream luxury sticks, capitalising on the consumer trends for premium and indulgent products. Toffee Temptation is “an irresistible toffee dairy ice cream swirled with mouth watering Thorntons toffee sauce smothered in thick milk Belgian chocolate and Thorntons Special Toffee pieces”. Appealing to diehard chocolate lovers, the Chocolate Trio version is “creamy half white dairy chocolate ice cream, swirled with a rich dark chocolate sauce and half dark chocolate dairy ice cream coated in a thick layer of Belgian milk chocolate”. R&R Senior Marketing Manager Charlotte Hambling commented: “By responding to a real trend in premiumisation in this category we are adding value back in to the individual ice cream sector. The Thorntons brand has iconic awareness, as consumers recognise the heritage of the brand and the quality that it promises to deliver.”

Lactalis McLelland has combined two of Scotland’s most iconic industries to produce an exclusive cheese only available in Scotland. Seriously Smokey is a combination of extra mature Cheddar produced at the Caledonian Cheese Company, Stranraer, which is then smoked for four hours using wood from old whisky barrels at the family owned Rannoch Smokery in Perthshire. Lactalis McLelland Group Managing Director Andy Smith said: “Consumers in Scotland love smoked products - from fish and meat to cheese, especially those truly authentic Scottish products, and nothing could reflect the traditions and epitomise the quality of Scottish skills and produce more than Seriously Smokey. “The Seriously range has had an exceptional year and the Caledonian site has been key to these successes. Adding Smokey to the range demonstrates our commitment to new product development and shows how important our Scottish heritage is to our business in the future.”

The danger and long term consequence of eating an unbalanced diet is fed to us on a daily basis, but it has just been revealed that the humble potato, the staple diet to millions, in food intolerance terms, is the safest food in Britain. And that’s official! The findings come from food intolerance experts, YorkTest.com, who have compiled a list of the safest foods in Britain that offer up the fewest reactions, and the good old spud is up there as the safest bite in town. According to figures from more than 8,000 patients who took a food intolerance test with YorkTest.com in 2007, less than 1% appeared in the highest intolerance bracket to potato.With all its goodness and nutritional qualities, this makes it a food least likely to be linked with symptomssuch as IBS, migraine, fatigue and eczema. Based on consumption, the figure is all the more remarkable when you consider that each and every person in the UK eats 200lbs of potato a year, and in total, the UK manages to get through 5.5 million tons a year in the form of chips, roast, mashed, boiled and baked. Whereas some food intolerances appear to be caused by too much of the same food on a too regular basis, the potato is the exception to the rule. Also on the list of safe foods to eat are: grapefruit (only 0.44% of patients show a positive intolerance), apricot (0.61%), apple (0.61%), barley (0.65%) and lemon (0.68%). Some foods do have fewer percentage reactions to potato, but would significantly increase if they were eaten in the same quantity. 20% of our entire intake of food is potato. A family of four would expect their shopping basket to contain just 13% of fruit. This makes the spud the outright winner, and the safest food in Britain. Patrick Holford, nutrition expert and bestselling author on health and food-related matters says: “What the list reveals is that, however rare, people do become ill from what they eat. Anybody with a suspicion that their lack of 100% health is to do with food would hardly consider taking potato out of their diet, and so discovering the real and probable cause of ill health by a process of self-elimination can be a bit like finding a needle in a haystack. “Food intolerance testing takes away the guesswork and usually saves time and money. Eight out of ten people who find their hidden allergies notice a difference in how they feel within weeks.”**

Crop tonnage of macadamia nuts is predicted to double over the next seven years as the ambitious tree planting programme instigated by Australian and South African growers begins to deliver its harvest. This has prompted producer organisations from both countries to collaborate in a UK-focused awareness initiative centred on a Macadamia Advice Centre, with a supporting helpline, website and PR campaign directed towards health professionals and consumers. The campaign will initially focus on raising the profile of the nuts with dieticians, GPs, nutritionists and health writers, and is fronted by respected nutritionist and medical writer Dr Sarah Brewer: "The macadamia nut's health properties are currently a well kept secret. Apart from the unique taste and crunch, macadamia nuts offer the highest levels of monounsaturated fats of any food, including othernuts. And monounsaturated fat reduces the risk of atherosclerosis, high blood pressure, coronary heart disease and strokes, and is particularly beneficial for people with type 2 diabetes. "Macadamias are also high in antioxidants, phytochemicals, vitamins, minerals and fibre. But our recent research among medical professionals has highlighted that a significant percentage have no knowledge of the benefit of macadamia nut consumption, and I am pleased to be associated with a campaign intended to rectify this." Australian Growers are represented by the Australian Macadamia Society (AMS), and the SA growers by the South African Macadamia Growers' Association (SAMAC), with the programme being the first time the two organisations have collaborated. Sales of macadamia nuts in the UK have increased by over 250% in the last five years, but with sales currently standing at 500 tons per annum, huge sales growth opportunities exist.

Britvic, the second biggest UK soft drink maker, is attempting to fuel growth after the country's wettest summer on record hurt revenue last year, and bans on indoor smoking cut into pub sales of sodas. The company spent about £170 million to buy the unit of Dublin-based C&C, adding Ballygowan mineral water and becoming PepsiCo Inc.'s Irish bottler. “It's been a challenging environment for them,” said Altium Capital Analyst, Wayne Brown, but added that the worst was over. Britvic held its annual meeting on 30 January and disclosed that the sales include a £49 million contribution from its Irish unit for 2007's last quarter. Growth in total sales increased from 5.7% in the fiscal year through September, which included only five weeks of revenue from the acquired division. The company has recently introduced non-carbonated beverages such as Robinsons Smooth Juice, as concerns about obesity spurred some Britons to avoid sugar-laden sodas. Market share gains for Robinsons helped UK sales of still products to rise 1.2% in the quarter as the market shrank by 1.7%, Britvic said. Revenue from carbonated beverages gained 0.4%, compared to total market growth of 2.5%, Britvic said. “We remain confident about the delivery of market expectations for the year,” Chairman Gerald Corbett said in the statement. Operating margins were steady compared with a year earlier, he added. The company has forecast annual pretax savings of about €14 million from buying the C&C unit. Costs to the rest of its business will total as much as €25 million over three years, CEO Paul Moody has said.