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Dairy Industry:
Retail and Promotion Updates
Each year at ADAI, five students are selected ranging from high school seniors to college undergraduates to serve as Indiana Dairy Ambassadors for a one-year term. These students use their abilities to communicate with the general public about dairy farming, dairy nutrition, and modern agricultural practices. Our Dairy Ambassadors have been hard at work this summer promoting milk, cheese, yogurt and more across the state. They continue their responsibilities on campus this school year, sharing their dairy stories with fellow students and their communities. 
Meet the 2020-2021 Dairy Ambassadors!

Food pantries throughout Indiana have been awarded refrigeration units on behalf of Hoosier dairy farmers as part of an ADAI pilot grant program. The program provides food pantries with a cooler to help store milk and other dairy foods at proper temperatures. Dairy farmers applied for the units based on strong community relationships with food pantries in their areas.

Dairy Farmers and Food Pantries Program

Digital Dairy Series A Resounding Success! 

With in-person outreach opportunities cancelled left and right at the start the pandemic, your ADAI Nutrition Team decided it was time to ramp up online learning events. To capture the attention of health and wellness professionals, we offered continuing education credits and brought in world class speakers for the “Digital Dairy Series: A Download From Leaders In Sustainable Nutrition and Agriculture”. ADAI’s first webinar series focused on connecting providers with the science behind dairy’s value in nutrition, as well as its place in consumer choice and sustainable food systems. Seven sessions were offered live, recorded and made available for additional professionals to view over the next year. To date, the Series has reached:
  • 1500 Registered Viewers
  • 500 Different Health and Wellness Professionals, including Registered Dietitians, from around the WORLD!
  • Over 440,000 potential impressions through social media shares by speakers, Build Up Dietitians Network, and Indiana Academy of Nutrition and Dietetics.
To put this in perspective, a one-day event with 7 hours of in person education would typically reach 150 Registered Attendees, exclusively in the state of Indiana. This new opportunity stretched farmer dollars further, reaching more than 3 times as many professionals with a similar investment. Evaluations were excellent, with 96% of attendees viewing dairy foods and farming positively following the sessions! (Zero respondents had a negative impression.) If you know someone who may benefit, all recordings are still available here.

Checkoff Updates

  • Exports: Record exports of dry ingredients to Southeast Asia, plus rebounding volumes of whey products to China, sent U.S. dairy exports higher for the eighth consecutive month — a testament to the resilience of U.S. exporters and dairy farmers in the face of COVID-19 lockdowns and disruptions.
  • Dietary Guidelines: National Dairy Council’s Dr. Gregory Miller and Amy Boileau share insights on revisions to the 2020-2025 Dietary Guidelines for Americans, explaining there are two things to remember: Science matters to the process, and science continues to be on dairy’s side.
  • Food Bank Assistance: Jerod Matthews, Director of Dairy Supply Chain at Feeding America, shares the value of its checkoff partnership that helps provide dairy to food-insecure Americans.  Since 2016, the partnership has increased dairy availability in food banks from 226 million pounds to 353 million.
  • Consumer Marketing: After Burger King released a TV and digital campaign touting lemongrass in cows’ diets reduces GHG emissions, UC-Davis professor Dr. Frank Mitloehner and farmers pushed back about the claims. As a result, Burger King agreed to alter its approach and work with Mitloehner moving forward.
  • Partnerships Moving Dairy: When COVID-19 began taking a toll on restaurants, checkoff worked with proven partners like Domino's, Pizza Hut, Papa John's, McDonald's and Taco Bell to move more dairy through launches of dairy-focused summer promotions. These partnerships have grown dairy sales by over 2 billion pounds to-date. The most recent contributions come from dairy scientist Mike Ciresi, who has worked onsite at Taco Bell headquarters to bring two new dairy-centric items to the menu: the Grilled Cheese Burrito (Taco Bell’s cheesiest new offering of the year) and the Pineapple Whip Freeze beverage with real dairy.

Retail Update

  • MILK sales volume is up 4.5% in 2020YTD compared to the same period last year. In the most recent 4 weeks, volume increased +2.4%, a slowing rate compared to the large lift experienced during the early weeks of the pandemic and the previous two 4-week periods. More meals/time in-home has increased milk used in cereal, milk as an ingredient in cooking/baking as well as milk as a beverage.
  • CHEESE sales volume is up 16.7% in 2020YTD and remains elevated, up 15.2% in the most recent 4 week period. Increased meals at home prompted growth across all varieties with Italian cheeses seeing particularly strong growth.
  • YOGURT sales volume is up 3.2% in 2020YTD with a similar increase of 2.7% in the most recent 4 weeks. With fewer people on-the-go, yogurt has not experienced as large of sales lifts as milk and cheese.
Join the IN Dairy Farmer FB group to receive additional updates throughout the week.

Follow our other social channels as well to stay connected and share information, activities and more!
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American Dairy Association Indiana Inc.
9360 Castlegate Drive
Indianapolis, IN 46256

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American Dairy Association Indiana Inc. · 9360 Castlegate Dr · Indianapolis, IN 46256-1001 · USA