Feb. 15, 2013, Toronto – The Canadian Dairy Commission (CDC) yesterday
announced the price of industrial milk used to make cheese, yogurt,
butter and ice cream will rise 0.9 per cent effective April 1.
Feb. 15, 2013, Toronto – The Canadian Dairy Commission (CDC) yesterday announced the price of industrial milk used to make cheese, yogurt, butter and ice cream will rise 0.9 per cent effective April 1. Although this is the second-lowest increase in 15 years, it will cost the restaurant industry $23 million, according to the Canadian Restaurant and Foodservices Association (CRFA).
“We recognize that this may appear as a modest increase, but we’re disappointed that dairy prices are still going up,” says Garth Whyte, president and CEO of the Canadian Restaurant and Foodservices Association (CRFA). “Canadian dairy is already among the most expensive in the world, and any increase at all will drive up costs for our members that use dairy products in their menu items.”
The CRFA says it has long argued for lower dairy prices, and a special class of cheese pricing for the restaurant industry. Currently, restaurateurs pay 30 per cent more than frozen pizza makers for cheese.
“Our restaurants are a key dairy customer, buying $2.6 billion in dairy products annually, and it’s high time they got some relief,” says Whyte. “The continued upward pressure on dairy prices is hard to justify in these uncertain economic times. CRFA will keep pushing for lower dairy prices and a special class of pricing that makes cheese more affordable for restaurateurs.”
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