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Dairy farmers address Canadian pizza makers concerns with new cheese category

Canadian dairy producers approve new milk class for cheese to be used on fresh pizzas

By , Farms.com

Canadian pizza makers will be happy to hear that the Canadian Dairy Commission (CDC) announced the creation of a new milk class for mozzarella cheese to be used on fresh pizzas. The new class was given the green light by the Canadian Milk Supply Management Committee.

The new changes will take effect July 1st. The class is aimed at lowering the costs for restaurants that prepare pizzas on site and will boost the market segment for mozzarella cheese in Canada.

Agriculture Minister Ritz said that the announcement is good news for dairy farmers, processors and restaurants – noting that this move is an example of the whole value chain working together to grow markets for farmers, while keeping our country’s restaurant industry competitive.

President of the Dairy Farmers of Canada (DFC), Wally Smith says that farmers would like to see this class bring growth in sales of mozzarella cheese for pizza businesses. Smith also notes that DFC and the Canadian Restaurant and Foodservices Association have been working on this proposal for several months.

The creation of the new class is an attempt by DFC to address some of the concerns raised in the fresh pizza industry. The group representing the pizza industry says that they are pleased with the announcement.


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Sweetener Effects on Gut Health - Dr. Kwangwook Kim

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In this episode of The Swine Nutrition Blackbelt Podcast, Dr. Kwangwook Kim, Assistant Professor at Michigan State University, discusses the use of non-nutritive sweeteners in nursery pig diets. He explains how sucralose and neotame influence feed intake, gut health, metabolism, and the frequency of diarrhea compared to antibiotics. The conversation highlights mechanisms beyond palatability, including hormone signaling and nutrient transport. Listen now on all major platforms!

“Receptors responsible for sweet taste are present not only in the mouth but also along the intestinal tract.”

Meet the guest: Dr. Kwangwook Kim / kwangwook-kim is an Assistant Professor at Michigan State University, specializing in swine nutrition and feed additives under disease challenge models. He earned his M.S. and Ph.D. in Animal Sciences from the University of California, Davis, where he focused on intestinal health and metabolic responses in pigs. His research evaluates alternatives to antibiotics, targeting gut health and performance in nursery pigs.