June 9, 2017
Leading Food Distributor
Serving the Southeast and
the World Since 1925
MARKET NEWS
Weekly Market Newsletter
THIS WEEK
_______________________________________
■ Market Update and Transportation Facts
■ CBI Food ServiceTrends New Products
■ What’s New from Coast to Coast
■ CBI Produce and Commodity Report
■ Restaurant Industry News
We insist upon top quality products
from nationally recognized manufacturers. Our broad inventory of more
than 15,000 supplies features the finest items, from gourmet to everyday.
Never content to rest on our laurels,
we strive to continuously improve and
innovate our products and services.
■ News in the Grocery Trade
■ National Weather Spotlight
■ Commodities at a Glance
This commitment to excellence has
served our customers well for more
than 80 years, and continues to serve
as our standard for success.
■ CBI Dairy Update
■ Center of the Plate
-Byron Russell
Chairman & CEO
______________________________________
Riviera Location
Ocala Location
Punta Gorda Location
800.939.4018
One Cheney Way
Riviera Beach, Fl. 33404-7000
800.432.1341
2801 W. Silver Springs Blvd
Ocala, Fl. 34475-5655
844.234.1341
One Cheney Way
Punta Gorda, FL 33982-4401
25 PERSON 1st AID KIT!
FEATURES

Meets OSHA requirement §1910.151b and carries 17 critical products, including eyewash

Strong plastic case is mountable on wall yet has handle for easy carrying

Ideal for contractors, fleet vehicles or small companies
Kit Includes: 50 - ¾"x 3" Adhesive Bandages (25/bx); 3 - 1¾"x 3" Large Fingertip Fabric
Bandages; 2 - 1½"x 3" Knuckle Fabric Bandages; 1 - 36" x 36" x 51" Triangular Sling/
Bandage; 1 - 5"x 9" Trauma Pad with 2 Pins; 6 - 2"x 2" Gauze Dressing Pads (3 - 2 pks); 1 2"x 4 yd. Conforming Gauze Roll Bandage; 1 - Sterile Eye Pad; 12 - Antiseptic Cleansing
Wipes (Sting Free); 6 - Triple Antibiotic Ointment Packs; 12 - Aspirin Tablets (6 - 2 pks); 1 4"x 5" Instant Cold Compress; 1 - ½"x 5 yd. First Aid Tape Roll; 2 - Exam Quality Gloves (1
pair); 1- 4½" Scissors (Nickel Plated); 1 - 4" Tweezers (Plastic); 1 - First Aid Guide; 1 - Eye
Wash (4 oz.); 3 - Insect Sting Relief Pads; 1 - Plastic Container with Gasket
McCormick Foodservice Sales Managers and International Distributors
(USIG-All, USCPD, McCanada)
PRICE ACTION-Effective Monday, July 3, 2017
Dear Sales Team:
The Food Industry and McCormick are experiencing unprecedented cost increases
and variability in supply of key herb , spice, and extracts; particularly vanilla and cinnamon. Based upon these unique market conditions, McCormick will implement a
price increase on select items across McCormick brand, effective July 3, 2017, McCormick first looks to eliminate non-value added costs before implementing any pricing
actions to our consumers and customers .
The supply and quality of vanilla over the last several years has been a challenge .
Since January 2016, the commodity has increased 157%. McCormick initiated a price
increase as recently y as January 2017; however since that announcement , market
pricing has escalated an additional 23% with vanilla reaching $250 per pound. The recent tropical cyclone, Enawo, which destroyed between 20%-30% of the crops, and a
limited supply of quality beans, are driving up the market price of vanilla.
Unreasonably wet weather in Southeast Asia is impacting the harvest of cinnamon,
creating a supply constraint, thus driving the supply significantly over the past 12
months .
This price action will enable McCormick to cover a portion of the rising costs while
still focusing on maintaining high quality and consistent supply to our customers and
consumers. Details behind our proposal are outlines below.
PAPRIKA
DESCRIPTION
Paprika is the dried, ground pods of Capsicum annum, a sweet red pepper. It is mildly flavored and prized for its brilliant red color.
USES
Paprika is used in seasoning blends for barbeque, snack foods, goulash, chili, and the cuisines of India, Morocco, Europe, and the Middle East.
ORIGINS
Paprika is primarily produced in Spain, Central Europe, and the United States. Although both Spanish and Domestic
Paprika are mild and sweet in flavor, several important differences exist. Domestic Paprika is characteristically fresh,
green and vegetable-like, while the Spanish Paprika exhibits a more fermented and piquant flavor. Historically, the
Central European varieties were more pungent, but they now exhibit a sweetness similar to Spanish Paprika.
FOLKLORE
Early Spanish explorers took red pepper seeds back to Europe, where the plant gradually lost its pungent taste and
became "sweet " paprika. A Hungarian scientist won the Nobel Prize for research on the vitamin content of paprika.
Pound for pound, it has a higher content of Vitamin C than citrus fruit.
QUICK FACTS
Ground Paprika
COLOR
Bright Red
FLAVOR & AROMA
Fragrantly Sweet
SENSORY PROFILE
Most paprika is mild and slightly sweet in flavor with a pleasantly fragrant aroma.
CRISPY CALAMARI GF
WITH ALFREDO SAUCE
GF CRISPY CALAMARI
Ingredients:
Start your week off right with Gluten Free

Squid, Calamari rings, breaded,
cooked, Gluten free, (1 cup) 5
oz

Peppers, sweet, red, raw, roasted, julienne (1 tbsp) 0.5 oz

Pickles, bread and butter, spicy,
diced (1 tbsp) 0.5 oz

Stouffer's Alfredo Sauce Gluten
Free (Pouch) 4 x 96 ounces, hot
0.33 cup CBI#63005

Parsley, fresh, chopped 0.5 tsp
Crispy calamari deliciously tossed in Alfredo
sauce!
INSTRUCTIONS



Toss together the cooked calamari, peppers and pickles.
Ladle Alfredo Sauce onto the plate. Top with calamari mix,
and sprinkle with parsley.
*When using Gluten Free ingredients, recipes, and proper
back of house procedures
VEAL MILANESE
INGREDIENTS










6 oz Breaded Veal
2 fl oz cottonseed salad oil
0.25 oz parmesan cheese
1 fl oz lemon juice
0.1 oz Italian parsley
2 fl oz cooking wine
0.15 each fresh lemon
5 oz grilled vegetables
1 ea spaghetti w/meat sauce
1 ea choice soup or salad
INSTRUCTIONS
1. Place one order of grilled veggies in the oven to re-heat.
2. Heat the oil on a medium sauté pan.
3. Add the breaded cutlet and brown over medium heat, turn and repeat.
4. Remove cutlet to a warmed service plate.
5. Deglaze the pan with wine and lemon juice, reduce by half.
6. Drizzle the pan sauce over the cutlet and dust with parmesan
7. Plate with spaghetti meat sauce and veggies.
8. Garnish with chopped parsley and lemon for service
CBI
DAIRY UPDATE
By Kari Rivera
BUTTER
CHEESE
Butter jumped .1250 on 14 trades this week to push
close to 2.5000, closing at 2.4850.

As we saw in 2014 and 2015, retail consumers
were not scared off butter when it rose to markets
over 3.000. I do not suspect current price levels
will scare them much either and retailers continue
to promote strongly even as markets approach
2.5000.

Milk supplies overseas are tight and many of the
world’s largest butter manufacturers are struggling
to meet domestic demand. Germany, France, Australia, and New Zealand are short in production.
Oceania nations won’t see production pick up for a
couple of months at least.

Butter production domestically continues to be
strong, but most added production is only in 25
kilo blocks, the size that is exported. Look for
stronger exports in the 2nd half of the year even as
prices continue to rise.

Overseas butter futures are high to domestic futures by as much as .3000 per lb. This would open
up export in a huge way even if prices rose another .25000 per lb. domestically.
The block market was down .0325 and the barrel
market was up .0100 to close at 1.7000 and 1.4900
respectively.

The block/barrel spread is currently still near
record levels ending this past week at an untenable .2100.

There were 49 loads of cheese traded on the
CME this past week, 14 loads of blocks changed
hands while 35 loads of barrel cheese were traded.

The current CME block price is now higher than
all major cheese producing countries, however
with milk supply scarce in many other major
block cheese producing countries exports could
continue to grow as we get later in the year.

Retail demand continues to be steady even as
retailers pull back on promotion of cheese.

The flush is over but milk supply will likely remain strong if feed prices are low which may be
for a while yet.
Well, I was wrong last week. The lag in pricing turned
into a .1250 jump as many signs are pointing to even
higher prices down the road. We are in a position now
where prices may not approach the 3.0000 we saw in
2014 and 2105 (do not bet against it), but 2.7500 is a
very distinct possibility. High prices used to slow demand, but that was when butter was seen as unhealthy. Now as a healthy alternative to many other
fats, we see very little if any pushback against all time
high price levels. I see 2.7500 as we enter the 4th quarter, although as I have said many times, the markets
are less predictable than ever.
The spread still needs to close, but it may take a
while yet as we are in a significant over supply situation on barrel cheese. Block demand is still strong
and demand from overseas buyers will likely pick up
as other countries may not have much block cheese
available to those buyers. We might see a close of
another .0500 - .10000 over the next couple of
weeks but expect the spread to stay well above
the .0400 high side we have traditionally seem.
THE
CENTER OF THE PLATE
By Bill Kowall
200 Cows Take Over Downtown San Diego Streets
In Historic Cattle Drive
June 5, 2017
Under gray, misty skies in the Gaslamp Quarter on Saturday
morning, there were joggers, babies in strollers, tourists,
homeless people, cops and cows. Lots and lots of cows.
Just after 7:30 a.m., a herd of 200 American Longhorn and
Mexican Corriente cattle began making its way down Harbor
Drive under the guidance of 48 cowpokes on horseback and a
small but fast-moving fleet of herding dogs. The cattle drive,
said to be first in 100 years in downtown San Diego, was organized by the San Diego County Fair, which opened its annual run Friday with a “Where the West is Fun” theme.
Thousands of delighted spectators lined the 2½-mile route,
which began at Harbor Drive and Pacific Highway. Moving at
a rate of 3 to 4 mph, the cattle drive moved southeast past
the San Diego Convention Center, then turned north on Fifth
Avenue and west on Market Street before returning to its
staging ground in Ruocco Park near Seaport Village.
Moments before the drive began, Jim Marshall of San Diego
stood near the starting point with his cellphone camera
poised for action, just in case an unexpected stampede occurred.
“Cows in downtown San Diego — what could possibly go
wrong?” he said with a laugh.
Fortunately, the 45-minute drive came off mostly without a
hitch. Early on, a cattle dog took off in the wrong direction
down Harbor, but a woman on horseback brought him back.
Then as the herd moved under the Gaslamp Quarter monument sign on Fifth Avenue, some cows got spooked and began turning in circles. Finally near the end of the drive as the
cattle prepared to cross the San Diego Trolley tracks from
Market to Harbor, the trolley crossing gates unexpectedly
came down in their path causing some fear and confusion
before they were routed around and under the obstacle and
carried on.
Nearby watching the cow detour was Rhonda Ohnesorge of
Solana Beach, who came down with her 10-year-old yellow
Labrador retriever Beauregard. “Beau-y” had a yellow lariatstyle bandanna tied around his neck and Ohnesorge was in
cowboy boots and a black Stetson hat. A native of Wisconsin,
she’s ridden horses all of her life but had never seen a cattle
drive.
“It was exciting,” said Ohnesorge, who specializes in dressage riding. “What more could you ask for than cows, dogs
and cowboys?”
The cattle drive was organized by Newport Beach resident
Doug Lofstrom, who retired in 2014 after 35 years in fair promotions. Since 1985, he has produced a combined 11 cattle
drives for fairs in Hemet, Los Angeles, Costa Mesa and Hun-
tington Beach. For Saturday’s event, he hand-picked all the
riders, who came with their horses from as far as Riverside
County and the high desert. The cattle — all rodeo-trained
event stock that are accustomed to noise, crowds and distractions — were trucked in from the Inland Empire.
The horses walked in an upside-down U formation with the
cattle inside the curve, and their path was cleared by a network of police and port authority staff. But Lofstrom said the
“unsung heroes” of the drive were the eight trained cattle
dogs who ran around the herd’s heels to keep them together
and in motion.
The well-trained border collies and McNab shepherds were
brought down by two real-life cattle ranchers, John Luiz of
Modesto and Russ Fields of Castro Valley. Both men raise
cattle on 30,000-acre ranches and said the fair-related
events are the only opportunity they have to take part in the
old-fashioned tradition of the cattle drive, which died out in
the 1950s.
Downtown resident Amy Pillersdorf, who positioned a folding
chair on the sidewalk beneath her apartment just after 7
a.m., was thrilled by the scene and surprised at how quickly
and efficiently the 100-yard drive moved past her building.
“That was fun and really cool, but short.”
Not far behind the horses came the clean-up crew and streetsweeping machine, which swept up manure and washed the
asphalt so the roads were clean and reopened to traffic by
8:30 a.m.
Afterward, hundreds of spectators stayed to watch Luiz and
Fields load the cattle up chutes into waiting trailers at Ruocco
Park. Among them were Mission Valley residents Laura and
Ryan Engh and their 2-year-old daughter Hailey. They came
because their daughter loves animals and they were curious
to see the spectacle, which they said didn’t disappoint.
The drive also attracted about a dozen
sign-toting animal rights activists. Quietly holding a hand-written “Not Ours to
Eat!” sign near the cattle pen was downtown resident Mike Weinberg, 64. He
became a vegan 20 years ago and has
taken part in protests against SeaWorld
and the now-defunct Ringling Bros. circus. He wasn’t at all ruffled by the many
negative comments from spectators.
“What we do is make people think,” he
said. “We’re like the burr under the saddle that we hope they’ll remember.”
7:30 OUTLOOK AS OF JUNE 7, 2017
By Richard Garret
GOOD MORNING,
There is little doubt that the rally that started this week is turning into a more significant one because
of the
fact that funds (futures /options combined) are short across the board. IN fact they hold the largest
short
position since 2006, so rarely do funds get rewarded when everyone is sitting on one side. The anticipation
of any friendly numbers for the June 9 USDA report lay squarely in corn's court, where acres could
have been
possibly lost with replantings - - or turned into bean acres.
Prices have been bumping up against key resistance levels with decent settlements, which typically
lead to more
follow-through the next day. This is precisely what we are seeing this morning, with corn appearing
to have
finally broken out to the upside of a tight congestion pattern in the July contract from $3.60-$3.80. We
closed into
the high of the night on fairly good turnover, and therefore it suggests that there is probably more
strength left
in this market. July wheat also closed into previous highs at $4.41-$4.42, which looks fairly positive
on the chart
to start the day.
We begin with day 2 of more short-covering activity taking place:
beans: 6-8 higher
meal: 3.00-3.50 higher
soyoil: 4-9 higher
corn: 3-5 higher
wheat: 5-7 higher
Funds are going to run the show and are watching charts carefully. If wanting to sell because there is
still plenty
of world supply, would be patient. Price action heading Friday is not about that right now.
See you at early call.......
KEEP YOUR EYE ON THE CONSUMER
Study: Restaurants Offering Trends That Consumers Don’t Want
www.fastcasual.com, June 6, 2017
AN APPLE A DAY
Survey Digs Into Food and Health Views
www.restaurantnutrition.com , June 2017
What your guests want from their food and dining experience is always evolving, and now more than ever, guests are looking for
more nutritious choices to help them meet their health goals. The International Food Information Council (IFIC) Foundation recently
released its 2017 Food & Health Survey, “A Healthy Perspective: Understanding American Food Values.” According to this survey,
consumers are continuing to turn their attention towards food, specific components of meals and how everything affects their lifestyle. It is the 12th edition of the survey that delves into the beliefs and behaviors of Americans with respect to food and health. The
online survey of 1,002 Americans ages 18 to 80 took place March 10 to March 29, 2017, and covers a variety of topics. These highlights provide deeper insight into what guests may be expecting from restaurants now and in the coming years. It’s no secret that
many consumers have goals to be healthy, but what does that mean? According to the survey, “healthy” was mostly considered a
lack of or few health problems, but 1 in 5 survey participants defined it as eating healthy. Eating healthy was specified as:
1)High in healthy components or nutrients, 2)Free from artificial ingredients, preservatives or additives and 3)Part of an important
food group that I need to build a healthy eating style. Many restaurants are already tapping into this demand with menu choices that
incorporate more fruits, vegetables, lean proteins and whole grains. Popular chains are also making a move to do away with artificial
ingredients, preservatives and additives in their dishes to meet guest expectations. A growing number of consumers are now viewing food choices as an essential tool to meet their health goals. With a focus on following a healthy eating style (nearly six in 10 said
getting the right mix of different foods is important), survey participants listed these as the “Most Desired Health Benefits from Food”:
1)Weight loss/management (one in three specified this benefit), 2)Cardiovascular health, 3)Energy, and 4)Digestive health. If the
survey is any indication, Americans are also taking action to meet their healthy eating goals. It is here where restaurants have the
biggest opportunity to deliver on expectations. Even small changes to recipes, additional side options and right-sized menu choices
can help you demonstrate your commitment to helping guests meet their goals without sacrificing eating out. In the past year, participants shared that they had taken the following steps:
1. Drunk more water or other fluids to stay hydrated
2. Made small changes to achieve an overall healthier diet
3. Eaten more fruits and vegetables
4. Consumed smaller portions
5. Eaten more foods with whole grains
6. Cut calories by drinking low- and no-calorie beverages
7. Balanced calories to manage my weight
8. Cut back on foods higher in saturated fat
9. Cut back on foods higher in salt
10. Compared sodium in foods like soup, bread, and frozen meals
Confusion over Healthy Eating One theme that came through loud and clear in the 2017 Food & Health Survey is that confusion over healthy eating abounds. While consumers have definite ideas about what they should be eating, the abundance of information, often conflicting, leaves people confused. The survey found that 8 in 10 find conflicting advice about what to eat or avoid
leaving many doubting their food choices. Many struggle to understand which foods offer which specific benefits. Further adding to
the confusion is the fact that despite overwhelming trust in the advice of dietitians and health professionals, a large number of participants regularly relied upon information from friends and family. The Restaurant Opportunity The average American eats out five
times per week. Restaurants can help their guests feel good about eating out by offering the choices they want to support their
health goals. Providing more healthful options, the ability to personalize meals, accurate nutrition information and more can help
build a loyal following and allow restaurants to grow even with evolving expectations. How is your restaurant tapping into these food
and health trends to connect with guests and improve the bottom line?
NEWS IN THE GROCERY TRADE
While In-Store Rules, Most Would Try Grocery E-Commerce: Report
www.progressivegrocer.com, June 5, 2017
Consumers have a stronger-in-store preference for groceries than for any other category.
However, most would still be willing to purchase groceries online, according to new research from Chicago-based digital marketing agency Walker Sand Communications.
“Reinventing Retail: Four Predictions for 2016 and Beyond” revealed that a whopping 92
percent of consumers prefer to shop in-store for their groceries – compared with 76 percent for household goods, 66 percent for pet supplies and 49 percent for office suppliers,
for instance – “a sign that grocers and CPG brands still have a long way to go to establish
a viable ecommerce presence.” Yet more than two-thirds would be willing to purchase
from a grocer's website (70 percent) or via Amazon.com (68 percent), highlighting an
“opportunity for retailers that are able to bring together a hybrid strategy that combines the
best of both worlds linked through technology.”
“In-store technology like beacons [has] received a lot of attention over the past few years
but [has] been slow to take off,” the report said. “However, the stage seems set for widespread adoption as consumers warm up to the idea and retailers roll out broader programs.”
The report explains that the majority of consumers are open to mobile technology if offered
the right incentives. So while more than 60 percent of shoppers aren't currently receptive
to push notifications on their mobile devices from retailers or in-store mobile tracking, twothirds agree that it could improve their in-store shopping experience.
When it comes to location-based smartphone technology to improve the in-store experience, consumers pointed to coupons (52 percent), additional information such as product
content and reviews (36 percent), and indoor store mapping showing aisle layouts and
product locations (30 percent). Only 33 percent are open to any location-based store technology.
As for beacons, only 6 percent of consumers have used in-store tracking technology
through them, but among those who haven't used beacons, only 30 percent agree that
they will never opt into their service. However, when asked what would cause them to opt
into in-store mobile tracking and push notifications, consumers pointed to discounts (61
percent), loyalty rewards (47 percent) and faster checkout times (34 percent).
But grocers seeking to become more active in ecommerce had best be open with shoppers about safety and not overdo things: Most holding back from opting in cited privacy (64
percent) and security (55 percent) as concerns.
NATIONAL WEATHER SPOTLIGHT
Weekly Precipitation and Temperature Deviation
FUN FACT PRESENTED BY
There are only 2 countries in the world, Cuba
and North Korea that
don’t sell Coca-Cola
products.