In collaboration with the University of Connecticut and the University of Georgia, ACS recently conducted the industry's first ever comprehensive research study into the size, scale, scope, practices, and trends in the artisan and specialty segment of the cheese market. Rather than measuring sales of product at retail, the survey sought data directly from cheesemakers throughout the U.S. The project was funded by the American Cheese Education Foundation.
A few highlights from the survey:
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There are more than 900 artisan/specialty cheese producers currently operating in the U.S.
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Nearly three-quarters of artisan/specialty cheesemakers produce 50,000 lbs or less of cheese annually.
- 38% of cheeses produced by these cheesemakers were made with unpasteurized milk.
- Cow's milk is still the leading milk type for American-made cheeses, with 76% of respondents utilizing it in their products. 44% of respondents use goat's milk, 20% of respondents use sheep's milk, and 3% of respondents use buffalo milk, as well.
- 92% of cheeses produced by these cheesemakers are sold within the U.S. -- meaning that American cheeses are largely staying in the country to be enjoyed by U.S. consumers.
More results from the survey will be released at the Specialty Food Association's Winter Fancy Food Show in San Francisco, where many ACS members will be exhibiting in the American Cheese Society Pavilion. Stop by booth #5017 to pick up a copy of the survey results, and to say hello to our team! ACS will also prepare a Cheesemaker Benchmarking Report from the survey data to help producers better understand how their business operations stack up against those of their peers. This report will be available free of charge to all cheesemakers who took part in the survey, and for purchase by others on the ACS website in the spring of 2017.
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Study Compares Risk of Listeria Transfer to Cheese from Wood, Glass, and Metal Surfaces
A research study published in the journal Food Control, the official scientific journal of the European Federation of Food Science and Technology and the International Union of Food Science and Technology, shows that wood can be, and is regularly, used safely as a food contact surface for aging cheese. The study aimed to determine how wooden surfaces (in this case, spruce ripening shelves) deliberately contaminated with Listeria monocytogenes behaved when placed in contact with cheese. This behavior was then compared to plastic and glass inoculated surfaces.
Key findings include:
- L. monocytogenes transfer rates to cheeses from wooden surfaces don't exceed 0.55%.
- Wooden shelves could be considered as hygienic as plastic and glass surfaces.
- Wood did not impact cheese safety as regarding cross-contamination.
In their summary, the researchers note, "...
wooden shelves have the lowest transfer rate of L. monocytogenes to pressed non-cooked cheeses compared to glass and polypropylene surfaces. This results [sic] contribute to the suitability of use of wooden material for direct contact with food."
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Consensus on Categorization of Raw Milk Cheeses by Water Activity and pH
A group of leading industry researchers and producers including ACS members Rob Ralyea, Cornell University; Lisbeth Goddik, Oregon State University; Cathy Donnelly, University of Vermont; Dennis D'Amico, University of Connecticut; Eric Meredith, formerly Wegman's Food Markets; and Mateo Kehler, Jasper Hill Farm, came together for a research study published in the Journal of Dairy Science. The study proposes a method of classifying raw milk cheeses based on water activity and pH that could serve as a basis for any number of future efforts on the food safety and regulatory front. ACS raised this concept of classifying raw milk cheeses with FDA at its last meeting in September 2016, and it received positive initial reception.
Read the full study here.
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Updated ACS Best Practices Guide for Cheesemakers to be Released in February
An updated version of the ACS Best Practice Guide for Cheesemakers is in the works! Version 2 of this industry resource will reflect regulatory changes, and will incorporate technical feedback provided by FDA's subject matter experts at the Center for Food Safety and Applied Nutrition's Dairy & Egg Branch. By enlisting FDA to review, comment, and advise on key aspects of the Guide, ACS hopes to provide cheesemakers with the most current guidance in line with regulatory direction. In addition, by reviewing the Guide, FDA is kept apprised of the practices and approaches commonly, and successfully, used by those making cheese in traditional ways. Look for the newest version of the guide posted to our website by the end of February 2017.
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Exploratory Group Meets to Discuss Potential Best Practices Guide for Retailers
A group of industry leaders from large and small cheese retail businesses met this fall to consider the need for a best practices guide for retailers, similar to the guide ACS created to serve cheesemakers. The group will make its recommendations to the ACS Board of Directors in 2017 for consideration, in hopes of launching the project in the coming year. The focus of the guide would be on the food safety and safe food-handling side of retailing, rather than the more subjective, quality-focused side, such as display, customer service, or business practices.
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ACS to Launch SafeCheesemaking.org Web Portal
As a charter member of the Artisan Cheese Food Safety Advisory Committee, one clear takeaway for ACS has been the need for access to current, accurate food safety and regulatory information. To that end, ACS is creating a web portal for artisan cheesemakers to provide access to food safety information, education, and resources. The new website will extend ACS's mission to the broader cheese industry, as it will be free and open to any and all producers in hopes of reaching both members and non-members alike. Links on the site will direct producers to sources of information such as food safety news, extension programs, FDA/regulatory documents, online training, templates, etc.
If you have ideas, resources, or information you'd like to see on the site, please contact Sarah Spira, ACS Content Manager. Look for the website to go live in the first quarter of 2017.
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The Atlantic Hosts Denver Roundtable with Food Thought Leaders
As part of its
AtlanticLIVE events, ACS Executive Director, Nora Weiser, was
invited to represent the artisan and specialty cheese industry perspective at a roundtable dinner underwritten by the Innovation Center for U.S. Dairy.
Participants included a wide range of Colorado-based food groups and addressed trends and industry direction on issues including marketing to high-end consumers; consumer lack of trust in the ever-changing nutrition guidelines; food labeling; and providing access to healthy food to those utilizing food stamps or living in urban food deserts.
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FDA Responds to Bernie Sanders on Issue of Nontoxigenic E.coli in Cheese
In September, a letter was sent from Senator Bernie Sanders and twelve other colleagues to FDA, expressing concerns over both FDA's nontoxigenic E.coli standard and the 60-day aging rule. Last month, FDA's Acting Associate Commissioner for Legislation, Dayle Cristinzio, sent a letter of response. In the letter, Cristinzio references FDA's ongoing engagement with ACS, and also says:
"FDA's review of the role of generic
E.coli in identifying and preventing insanitary conditions for both domestic and international cheese producers is an ongoing endeavor that includes an extensive review of the scientific literature on the subject, consultations with external experts, and stakeholder dialogue. Based on this dialogue and input, we will consider and make changes in the compliance policy guide as appropriate."
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ACS is currently exploring the possibility of a program that offers discounted testing services to members. Cheesemakers have been sharing their feedback on the types, quantities, frequency, and investment they are making in testing their milk and cheeses. Based on this valuable input, ACS will seek to negotiate favorable terms that suit members' requirements and needs with a goal of making testing more accessible and affordable, even for the smallest producers.
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Leadership Transition in Washington Will Mean Changes at Federal Food Safety Agencies
With a new administration taking power this January, FDA is one of many agencies
that may see changes. How this will impact the dairy industry and cheesemakers is yet to be seen.
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USDA-NIFA Grant Will Fund Training for Small Wisconsin Cheesemakers in 2017
Training funded through a grant from the USDA's National Institute for Agriculture will help small producers understand how to create a FSMA-compliant facility plan and provide participants with materials to begin plan development. A number of stand-alone
workshops will be offered throughout Wisconsin in the first quarter of 2017. The next phase of training will be consultative and offered on-site at producers' facilities. A group of Initiative Food Safety Educators will visit up to 50 dairy product manufacturing or processing plants in Wisconsin to evaluate existing operations, review existing food safety plans, and complete the development of new FSMA-compliant plans.
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FDA Grants for FSMA Training Identify Regional Training Centers
In order to advance training and prepare food producers for FSMA, FDA has published an
updated training strategy
which includes federal grants awarded for the establishment of regional centers to facilitate training delivery under FDA's partnership with the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA). Recipients include:
- Southern Regional Center: University of Florida
- Western Regional Center: Oregon State University
- North Central Regional Center: Iowa State University
- Northeast Regional Center: University of Vermont and State Agricultural College
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FDA Releases Revised Draft Guidance, "Questions and Answers Regarding Food Facility Registration (Seventh Edition)"
The U.S. Food and Drug Administration has just announced the availability of a draft guidance for industry members entitled
"Draft Guidance for Industry: Questions and Answers Regarding Food Facility Registration (Seventh Edition) - Revised."
The revised draft guidance contains seventeen sections of a multi-section guidance intended to provide updated information, and answer frequently asked questions, regarding FDA registration requirements. The 2016 Food Facility Registration biennial renewal period began on October 1 and will end on December 31, 2016. Food facilities that manufacture/process, pack or hold food for consumption in the United States are required to register with the FDA.
Although you can comment on any guidance at any time, to ensure FDA considers your comment on the draft guidance prior to updating the document, submit comments by March 27, 2017.
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Got Milk? Are You Sure?
Thirty-two members of Congress, including Democratic Vermont Representative Peter Welch, penned a letter to FDA regarding the use of the term "milk" for non-dairy products. The letter points out that FDA already has a legal definition of milk, and "the FDA regulation defines milk as something that comes from a mammary gland. So we're asking the FDA basically to enforce its own regulation."
The National Milk Producers Federation and the Soyfoods Association of North America do not share common ground on this issue.
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Dr. Bob Bradley Honored with Outstanding Dairy Industry Educator Award
A brand-new award,
the Babcock Award recognizing outstanding dairy industry educators, will go to Bob Bradley of the University of Wisconsin-Madison's Food Science Department. Dr. Bradley has presented sessions at the ACS Annual Conference, and he has served as a technical judge for the ACS Annual Judging & Competition.
ACS congratulates Dr. Bradley and the entire department on this honor.
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