Department News
Cornell Food Science attracts leading South American dairy company to Upstate
By Stacey Shackford
When Alpina directors wanted to learn about the latest in New York dairy innovations, they turned to those who create them: food scientists and extension specialists at Cornell University.
In preparation for the opening of their new yogurt plant in Batavia, N.Y in August 2012, the leadership team of the South American dairy giant recently spent two days on the Cornell campus in Ithaca to attend a series of workshops hosted by the College of Agriculture and Life Sciences.
From food safety and biotechnology to regional marketing and distribution, Cornell experts gave them an extensive overview of the Northeast dairy industry. A session on sustainable food systems was also on the agenda, in line with Alpina’s commitment to environmental responsibility.
Alpina President and CEO Julian Jaramillo said lessons about state regulations were especially useful, and that he was impressed with the depth and breadth of Cornell’s expertise in dairy processing and food science.
That expertise, coupled with the college’s willingness to work with companies like Alpina to support the industry, was a major draw when choosing a location for Alpina’s first North American plant, he said.
“When we came to visit the site, Cornell was at the table,” Jaramillo said. “It was very nice to see an academic institution so involved with the manufacturing sector and engaged in such a project.”
Kathryn Boor, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences, also met with Jaramillo and his team, which included his chief financial officer, chief marketing officer, business development director, and research directors.
“The College of Agriculture and Life Sciences at Cornell University enthusiastically partnered with the Genesee County Economic Development Center to encourage Alpina to locate in New York,” Boor said. “Our faculty, staff and students have considerable depth in milk production and dairy processing expertise and aim to build lasting partnerships with this innovative company.”
Joseph Vinciquerra, the college’s director of Corporate and Foundation Relations, added: “Our growing partnership with Alpina reflects our college’s dedication to working with the private sector while simultaneously delivering on Cornell’s mission as the land grant university of New York.”
Established by two Swiss entrepreneurs in 1945, Alpina runs nine industrial facilities across Colombia, Venezuela and Ecuador, and has presence in over 20 countries. Alpina plans to invest $15 million and create 50 jobs at the new 28,000 square foot dairy manufacturing plant that will be constructed in the Genesee Valley Agri-Business Park in Batavia.
Jaramillo said he hopes the move will help meet growing demands for Alpina’s yogurts, desserts, baby food, cheeses and beverages, and grow its customer base within the United States. Among its 500 products—32 of which are currently sold in the U.S.—is Restart, an all-natural 0% fat yogurt featuring premium chef-created fruit marmalades and a low-fat mix-in granola.