Seminars Announced for 2011 Wisconsin Cheese Industry Conference; Tabletop Exhibit Space Sold Out

 

The nation’s largest gathering of cheesemakers, buttermakers and whey processors is coming to La Crosse in 2011.  The Wisconsin Cheese Industry Conference, co-hosted by Wisconsin Center for Dairy Research and Wisconsin Cheese Makers Association will be held April 13-14, 2011 at the La Crosse Center in La Crosse, Wisconsin.

 

"This conference will host the largest tabletop expo in the history of this event," said John Umhoefer, executive director of Wisconsin Cheese Makers Association (WCMA).  The WCIC will host seminars, tabletop exhibits and events for more than 1,200 attendees traveling from around the nation.

 

Wednesday morning, the Wisconsin Center for Dairy Research will host side-by-side concurrent education sessions featuring the Latest in Dairy Research and Technology. These sessions will illuminate what is on the horizon for dairy research, as well as new ideas for technology and application in the dairy industry.

 

Session A: Dairy Ingredients, presented by WCDR staff, will offer information on: Native whey and casein; Conjugation of whey protein for heat stability; Delactosed permeate; and Electrostatic repulsion enhancement for heat stability.

In Session B: Cheese, WCDR staff will present information on: The importance of research to support the cheese industry; Health and wellness is still top of mind—learn about current CDR and food science research projects; New technology in cheese manufacturing; Current issues related to cheese defects; and Food safety—what’s ahead and what does it mean for cheesemakers?

Wednesday morning will conclude with a WCDR Joint Address.  The director of WCDR will present elements of a new strategic plan for the Center for Dairy Research and will update the industry on plans to construct a new dairy plant and CDR technology center at Babcock Hall.

 

Lunch Wednesday is hosted by DSM Food Specialties.  At the luncheon, Wisconsin Cheese Makers Association marks its 120th year with an Annual Business Meeting open to all attendees.

 

Wednesday afternoon, April 13 is devoted to the Tabletop Mini-Expo:  a concise and complete gathering of dairy industry suppliers offering cutting edge ingredients, technology, equipment, services, software and marketing expertise.

 

At 5:00 p.m., Chr. Hansen hosts a reception featuring award-winning cheeses and the Auction of Gold Medal Cheeses from the 2011 United States Championship Cheese Contest.

 

Thursday Events
Thursday morning offers concurrent seminars.  Wisconsin Milk Marketing Board will present GSFI – A New Marketplace Expectation, a session moderated by Matt Mathison.  Recent food safety events involving many products (including dairy products) have increased the need to enhance food safety, ensure consumer protection and strengthen consumer confidence. The Global Food Safety Initiative (GSFI) has become the new food safety standard in the U.S. marketplace. Since 2008, retail and foodservice buyers are asking their suppliers to become certified in either the SQF (Safe Quality Food) or BRC (British Retail Consortium) program. Highlighted will be why the marketplace is demanding these programs and how cheese companies have successfully implemented these programs into their overall plant operations.

What’s Happening in Today’s Marketplace will be presented by Allen Sayler – VP, Food Safety, Technology & Regulatory Solutions, Randolph Associates, Inc..  GSFI at Retail – Why SQF?  will be addressed by Payton Pruett – VP, Corporate Food Technology, The Kroger Company, and GSFI at Retail – Why BRC? will also be addressed.

Next, it’s Cheese Company Implementation.  Jim Van Ells – Technical Manager, Food Safety Certification Systems, NSF International will speak on The Certification Process.  Jason Mathis – Quality Assurance Manager, Arla Foods USA, Inc will talk about SQF Certification.  The session will conclude with a discussion on BRC Certification.

Also Thursday morning, the Dairy Business Innovation Center will host concurrent session Sustaining Sustainability: Retailer and Industry Activity.  Sustainability is an enduring market opportunity with natural application to the dairy industry.  This session will include retail grocer and marketer perspectives on sustainability as well as proven examples of sustainable practices and the marketing of sustainability from major international dairy manufacturers.  The session will close with a Retail Panel Discussion, featuring grocery retailers and their dairy product marketers to discuss perspectives on sustainability, and a Dairy Processor Panel discussing sustainable practices and marketing of sustainability. Speakers to date include Andrea Asch – Manager of Natural Resources with Ben & Jerry’s Ice Cream (Unilever), and H. Hulst – President of CONO Cheesemakers, Middenbeemster, Netherlands.

Lunch Thursday is hosted by Danisco.  During lunch, attendees will celebrate honorees of WCMA’s Distinguished Service Award and the 2011 graduates from WCMA’s Management Skills for Dairy Professionals Certificate Program.

After lunch, Wisconsin Milk Marketing Board will present Perspectives from Cheese Marketing-land.  This will include a special presentation: Chef Creations, Beverage Pairings and Flavor Tastings Move your Cheese! After your cheese leaves the plant, the marketing begins: Chefs create, magazines gush, salesmen push, samplers demo and trade shows roar. Expert marketers from Wisconsin Milk Marketing Board lead this fun, interactive session on popular cheese marketing tools and Wisconsin Center for Dairy Research joins in, translating ideas from the marketplace into make procedures.

Featured presenters are Chef Seth Bixby Daugherty, President, Real Food Initiatives; Sara Hill, Culinary Manager, Cheese Education, Wisconsin Milk Marketing Board; David Leonhardi, Director Education and Events, Wisconsin Milk Marketing Board; and Dean Sommer, Cheese Technical Advisor, Wisconsin Center for Dairy Research

Presentations include:
Please Play with Our Cheese!  In this unique hands-on session, Chef Daugherty will create (and you will taste) cheese-inspired dishes in real-time, while offering a chef’s perspective on how cheese should perform, store and impact great food. Dean Sommer will join this discussion, translating these end-user requirements to make procedure ideas at the plant.

Blue Cheese is Blue Cheese – WRONG! And It’s Aged in a What?  Sara will lead participants through two “vertical” cheese tastings—Cave Aged Cheese and Blue Cheese. Learn how WMMB trains chefs and retailers across the U.S., about how to understand, sell and care for these “masterpieces of microflora!”

Artisan Cheesemakers and Craft Brewers: Creating a Flavor Phenomenon. Sara and Dave will educate participants on cheese and beer pairings and explain why great beer is the BEST partner for great cheese! Learn to market your cheeses with perfect partners in this fun, interactive session.

The 2011 conference concludes with the highlight of the cheese industry year: the Cargill Awards Reception and the Awards Banquet for winning cheesemakers in the 2011 United States Championship Cheese Contest.  The evening will draw visitors from around the nation to celebrate quality cheesemaking.  New Wisconsin Master Cheesemakers and the induction of two new WCMA Life Members, Robert Aschedbock and Robert Streeter will also take place during the Awards Banquet.

After the Awards Banquet, attendees are invited to the Millerbernd Systems Afterglow Reception, a special reception to relax and enjoy the company of peers from around the country.

Attendee information brochures were recently mailed.  Complete information is available at
www.cheeseconference.org or contact Wisconsin Cheese Makers Association at 608-828-4550.