MADISON, WI – Nearly four dozen dairy businesses across the Midwest have been awarded grants through the Dairy Business Innovation Alliance (DBIA), a partnership between the Center for Dairy Research (CDR) and the Wisconsin Cheese Makers Association (WCMA). In this latest round, the program saw funding requests totaling $5.8 million – nearly double the amount of available funding. In total, DBIA has selected 44 grant applicants to receive funding, including five companies for its Dairy Industry Impact grants and 39 small to medium-size farms and processors for Dairy Business Builder grants.
“From product development and innovative plant efficiencies to new export initiatives, these projects funded by the DBIA impact not only the recipients, but the entire industry,” said WCMA Executive Director John Umhoefer. “WCMA is pleased to help support dairy’s continued growth and modernization.”
“We are delighted to be able to assist the growth of our regional cheese plants and small dairy businesses; once again farmsteads were an important focus. We are also happy to help companies with their exports and sustainability challenges,“ said John Lucey, CDR Director.
The Dairy Industry Impact grant program is targeted to help dairy businesses develop an idea or tackle a challenge with the potential to advance the dairy industry as a whole. In the most recent program, projects related to sustainability or exports were solicited. Five companies have been selected and will receive a total of more than $300,000 in reimbursable grants.
The Dairy Industry Impact grant recipients are:
· Actus Nutrition: Actus Nutrition, based in Minnesota, is developing a range of eco-friendly whey protein ingredients to meet consumer demand for sustainable products. This project involves consumer research and the development of new products with improved environmental credentials.
· Blakesville Creamery LLC: This Wisconsin cheesemaker plans to export 12 of their goat and sheep cheeses to Australia by redesigning labels to comply with Australian regulations. This project aims to increase sales via exporting and contribute to the international visibility of American-made artisan cheese.
· DairyChem: This company, located in Indiana, is using spray drying and other technologies to make their products more suitable for international export. This project aims to extend product shelf life, improve transportability, and reduce logistics costs.
· Organic Valley – CROPP Cooperative: Organic Valley, a Wisconsin-based cooperative, is conducting a feasibility study to explore alternative wastewater pretreatment options. This project aims to reduce Biochemical Oxygen Demand (BOD) discharges, support increased butter production, and achieve sustainability goals.
· Rosewood Dairy, Inc. DBA Renard’s Cheese: Rosewood Dairy is installing Clean-In-Place (CIP) systems to automate equipment cleaning and recycling water. This project aims to conserve 3,000 gallons of water daily, improve sanitation, and increase workplace safety at their processing facility in Algoma, Wisconsin.
The Dairy Business Builder grant program is targeted at small-to-medium size farmers or processors that are diversifying on-farm activity, creating value-added products, enhancing dairy by-products, or creating or expanding export programs. In total, 39 dairy businesses will be receiving grants worth more than $3.3 million. Forty-six percent of the awardees are farmsteads, and 10 of the 11 states in DBIA’s service region are represented.
The Dairy Business Builder grant recipients are:
· Arena Cheese: This Wisconsin cheesemaker is expanding its whey processing capabilities to support the growth of their business partner. The project aims to increase processing capacity and support additional revenue streams.
· Balkan Treasure: This Bulgarian-style yogurt manufacturer, located in Missouri, is establishing their own facility to meet growing demand and capture lost sales due to production limitations. The project aims to increase production capacity, create jobs, and expand nationally.
· BioPocrates LLC: BioPocrates, of Nebraska, is scaling production of Zoguri, their yogurt-based, L. reuteri, probiotic supplement. By designing and purchasing specialized fermentation equipment, this project aims to meet increasing demand while maintaining product quality and supporting the company’s growth.
· Birch Point Distillery: Birch Point Distillery is building a facility in western Wisconsin to produce spirits from whey from nearby Hidden Springs Creamery. The project includes bottling equipment and an educational marketing campaign to boost sales and increase whey utilization by nearly 20,000 gallons in three years.
· Black Radish Creamery: Black Radish Creamery is acquiring a refrigerated vending machine and supporting packaging equipment to increase direct-to-consumer sales. The project aims to capture new market opportunities and enhance brand value as well as enrich their team through professional education activities in their home state of Ohio.
· Blakesville Creamery LLC: This Wisconsin company is diversifying their product line to include sheep’s milk cheeses and expanding distribution to larger retail stores. The project includes redesigning packaging, professional photography, and updating their website to support market expansion.
· Bold Spoon Creamery: Bold Spoon Creamery, of Missouri, is implementing a marketing strategy and expanding its production team to increase brand awareness and sales. The project includes branding delivery trucks, trade show displays, and hiring additional staff to support growth.
· Brunkow Cheese of Wisconsin: The grant will support a project that is scaling up production of the Wisconsin company’s cheese by purchasing additional equipment for their processing facility. The project aims to increase production and create new jobs.
· Cinnamon Ridge Inc: Cinnamon Ridge, an Iowa farmstead and creamery, is improving its cheese production by acquiring new equipment and upgrading storage facilities. The project focuses on improving efficiency, quality, and sanitation to meet customer expectations and drive sales growth.
· Compass Rose Creamery: This Minnesota creamery is working to produce small batches of specialty cheeses and test the market. The project aims to refine processes and develop the brand before establishing a full-service creamery.
· Concept Processing: Concept Processing in Minnesota is purchasing a bagging system to handle increased packaging demands for fluid milk products. The project aims to support the growing market of Minnesota public schools and increase gross income.
· Crave Brothers Farmstead Cheese: This Wisconsin company is diversifying its product lineup to meet the growing interest in new and exciting specialty cheeses. This expansion includes investing in advanced equipment and offering targeted training to maintain exceptional quality and consistency throughout production.
· Dairy State Cheese LLC: Dairy State Cheese is expanding its whey plant in Rudolph, Wisconsin to process increased milk volumes and meet growing market demand. The project aims to double sales and support local dairy farms.
· Decatur Dairy: This Wisconsin cheesemaker is launching a new product by purchasing new equipment. The project aims to increase cheese production and revenue, benefiting both the dairy and local farmers.
· Freshpack: Freshpack is expanding one of its plants to double production capacity for cheese spreads and snack packs, enhancing operational efficiency through automation. This project will create additional jobs within the next five years, positively impacting Wisconsin’s dairy industry.
· Fromage Spa: This business is creating a retail space and cheese manufacturing facility to sell products locally and support small cheesemakers in Wisconsin. The project aims to generate increased sales in the first year and create multiple new jobs.
· Full Circle Creamery: The creamery is building an on-site milk bottling facility to produce fresh cheese curds and bottled milk from their small herd in Minnesota. The project aims to meet local demand for farm-to-table dairy products and enhance agritourism opportunities.
· Hidden Springs Creamery LLC: Hidden Springs Creamery in Wisconsin is expanding its capacity to meet larger order commitments by purchasing freezing and handling equipment. The project aims to increase milk processing, cheese sales, and overall profitability.
· Highfield Farm Creamery: This Wisconsin cheesemaker is adding a brine tank to produce various brined cheeses. The project aims to increase output and meet customer demand for smaller unit cheeses.
· Hightail: Hightail is upgrading equipment to increase cheese curd production and meet high demand. The project includes purchasing multiple pieces of equipment to improve efficiency and product quality at their Iowa facility.
· Hildebrand Farms Dairy: The company is expanding its product line by adding quart and pint-sized glass bottled milk. The project includes purchasing new equipment to meet customer demand for smaller-sized containers in their home state of Kansas.
· Hill Valley Dairy LLC: Hill Valley Dairy of Wisconsin is expanding production of their original cheese, Luna, to meet national market demand. The project includes purchasing equipment to increase capacity and improve efficiencies, with plans to grow sales significantly.
· Holland’s Family Cheese, LLC: This Wisconsin business is creating a fulfillment center to improve packaging and shipping operations for their Marieke Gouda products. The project aims to meet the growing order sizes from major retailers and increase production efficiency.
· JB’s Barnyard: JB’s Barnyard, located in Indiana, is expanding their wholesale ice cream business by expanding their delivery capabilities. The project aims to increase production and sales, creating new jobs and expanding market reach.
· Jupiter Moon LLC: This Minnesota ice cream producer is establishing an additional production facility to meet growing demand and expand product offerings. The project aims to increase production capacity, create jobs, and enhance customer experience.
· Kilgus Farmstead, Inc: Kilgus Farmstead of Illinois is expanding into farmstead gelato production, leveraging their Jersey cow milk to create unique frozen desserts. The project includes building a gelato shop and dessert bar.
· Knueven Creamery: Knueven Creamery is expanding their ice cream production to offer a greater variety of products. The project includes purchasing equipment to increase capacity at their Ohio facility and meet customer demand.
· Leelanau Cheese Company: Leelanau Cheese Company is upgrading equipment to increase production capacity. The project aims to meet high demand for their alpine-style cheeses and expand their market reach beyond their area of Michigan.
· Lost Lake Farm LLC: Lost Lake Farm is diversifying into artisan grass-fed butter production to increase sales and meet customer demand. The project includes purchasing equipment and hiring a production apprentice to support growth in Iowa.
· Martha and Tom’s Farm LLC: Martha and Tom’s Farm, located in Missouri, plans to expand their farmstead cheese operation by purchasing specialty cheesemaking equipment to double their current production volumes. This expansion will increase revenue and create additional employment opportunities.
· Organic Valley – CROPP Cooperative: The Wisconsin cooperative aims to scale up butter production and improve efficiencies by modernizing preventative control requirements related to refrigeration and integrating custom software upgrades. This project is expected to both increase revenue and introduce cost savings in the first year.
· Pine River Pre-Pack, Inc.: The company is upgrading their packaging equipment to handle increased demand for their preservative-free cheese spreads, produced in Wisconsin. The project aims to improve production efficiency and meet customer delivery expectations.
· Reny Picot – Old Europe Cheese, Inc.: Old Europe Cheese is reintroducing slicing brie by purchasing molds to fit their new production line in Michigan. This project will capture lost sales and create new opportunities which will result in increased staff to meet incremental production needs.
· Risin’ Creek Creamery: This Indiana creamery is purchasing a bottle filler to meet growing demand for their goat milk products and expand into drinkable yogurts. The project aims to increase efficiency and product offerings.
· Sieg Dairy: Sieg Dairy Farm Market in Ohio is expanding with the addition of fluid milk fresh from the farm and future value-added product processing to diversify income and serve the local community. The project includes purchasing processing equipment and building a dedicated creamery space.
· streetpops: This Ohio-based company is expanding to offer dairy-based ice cream bars alongside their fruit bars by updating equipment and packaging. The project aims to franchise the business and increase production to meet growing demand.
· The Woodruff Farm: The Woodruff Farm, located in Ohio, is adding an automatic bottling system to increase production efficiency and support business growth. The project aims to double fluid milk product output and expand market reach.
· Two Guernsey Girls Creamery LLC: The Wisconsin creamery is expanding into A2 ice cream production in Wisconsin to meet customer demand for dairy-sensitive products. The project includes purchasing equipment and hiring additional staff to increase profits and brand recognition.
· Union Star Cheese Factory: Union Star Cheese is expanding its product line and production capabilities in Wisconsin to meet growing demand, focusing on mozzarella string cheese and cheddar cheese curds. The project includes purchasing equipment to improve efficiency and product quality.
DBIA’s grant programs advance the organization’s mission to support small and mid-size dairy processors across its 11-state service area of Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, Ohio, South Dakota, and Wisconsin.
The DBIA is supported by funding from the U.S. Department of Agriculture and was created in the 2018 federal Farm Bill. Since then, the DBIA has awarded over $20 million across more than 250 grants to Midwestern dairy farms and businesses. The program also offers technical assistance to dairy farmers and processors in participating states.
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