This new class will lower costs for restaurants that prepare and cook pizzas on site and help grow the market segment for mozzarella cheese in Canada.
“Today’s announcement is good news for Canadian dairy farmers, processors and our restaurant industry,” said Agriculture Minister Gerry Ritz. “This is a good example of how greater collaboration between the whole value chain can help grow markets for our farmers while keeping Canada’s restaurant industry competitive.”
This new class covers standardized mozzarella cheeses to be used strictly on fresh pizzas by establishments registered with the CDC under terms and conditions approved by the CMSMC.
This new class will favour the development of the market for mozzarella in the restaurant sector.
“The Dairy Farmers of Canada and the Canadian Restaurant and Foodservices Association (CRFA) have been collaborating with the CMSMC on finalizing this proposal for a few months now,” said Wally Smith, president of Dairy Farmers of Canada.
“It is the farmers’ sincerest hope that this class will bring growth in sales of cheese in the restaurant pizza category.”
“This new restaurant mozzarella cheese class responds to longstanding concerns raised by CRFA on behalf of our members and fresh pizza makers across the country,” said Garth Whyte, president and CEO of the Canadian Restaurant and Foodservices Association.
“We congratulate the dairy industry for making this important announcement.”
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—From Agriculture and Agri-Food Canada news release
