Davisco Foods International
| Company type | Private |
|---|---|
| Industry | Food processing, Dairy |
| Predecessor | St. Peter Creamery, Le Sueur Cheese Company, Nicollet Food Products |
| Founded | August 1, 1943 in St. Peter, Minnesota, United States |
| Founder | Stanley Davis |
| Headquarters | Le Sueur , United States |
Area served | United States, Middle East, Japan, Africa |
Key people | Jon Davis (CEO) |
| Products | Cheese (Cheddar, Monterey Jack, Colby, Mozzarella, Provolone), Whey protein products, Alpha-lactalbumin, Beta-lactoglobulin, Glycomacropeptide (GMP), Lactose Powder, Sweet Cream, Whey Cream, Fractionated Whey Products, Lactose, Condensed Whey |
| Website | www |
Davisco Foods is a corporation based in Le Sueur, Minnesota, established in 1943. It owns Cambria, which stands as the exclusive quartz surface manufacturer in the United States.
The company
Davisco Foods International, Inc., headquartered in Le Sueur, Minnesota, originated when Stanley Davis purchased the St. Peter Creamery in 1943. The business grew to include sales offices located in Minneapolis, Geneva, and Shanghai, alongside strategic alliances across the Middle East, Japan, and Africa.
Leadership passed from founder Stanley Davis to his son Mark Davis until 2012, when Mark’s son Jon Davis assumed the role of CEO.
1943–1953
Stanley Davis acquired St. Peter Creamery on August 1, 1943, in his hometown. After initial partners departed to launch their own ventures, Davis became the sole proprietor. During World War II, government requests for skim milk and restrictions on butter led to increased dairy prices, prompting a shift in the company's operational focus.
1953–1963
Amidst declining prices in the 1950s, Davis invested in drying technology to maintain business viability. In 1959, Mark Davis entered the company workforce as a driver managing a new bulk milk collection route.
1963–1973
The dryer installed in 1956 allowed servicing extended milk routes throughout various Minnesota communities. In 1969, Stanley Davis formed a partnership with Allen Cords to merge St. Peter Creamery with Le Sueur Cheese Company; each partner held a one-third stake, with Mark Davis overseeing Le Sueur Cheese operations. The following year saw expansion at the Le Sueur cheese facility and Glen Anderson joining as a partner, facilitating acquisition of an additional dryer at Nicollet, Minnesota.
1973–1983
A strategic alliance was formed in 1973 with Fromagerie Bongrain (USA) Inc., a subsidiary of Bongrain-Gerard, S.A. based in Guyancourt, France. After assessing multiple U.S. sites, Le Sueur was chosen for producing Camembert and Brie cheeses. Both American and French cheese plants operated side by side in Le Sueur for eight years before currency exchange shifts made the venture financially unsustainable.
Throughout the 1970s, St. Peter Creamery discontinued butter production and milk purchasing to concentrate on specialty drying processes. Production capacity tripled in 1978 following installation of an upgraded spray dryer, leading to construction of new warehouse and powder storage facilities by 1981. Another dryer was added at the Nicollet plant during this period.
1983–1993
In December 1983, entrepreneur Stanley Davis acquired a creamery located in Lake Norden, South Dakota, repositioning operations to generate profit exclusively from whey sourced from adjacent cheese plants. The Lake Norden site was immediately expanded with an additional spray dryer and storage capacity.
By 1986, St. Peter Creamery, Le Sueur Cheese Company, and Nicollet Food Products merged to form Davisco Foods International, consolidating activities across four locations. Subsequently, all four sons of Stanley Davis joined the company’s executive leadership.
In 1991, Davisco purchased its Welsh partner engaged in whey protein isolate production and began construction of a new cheese plant in Jerome, Idaho to leverage local milk resources.
In 1993, operations formerly based at St. Peter Creamery were relocated to Le Sueur to support increased volume and product variety within the Food Ingredient Division.
1993–2003
During the 1990s, Davisco Foods International experienced notable expansion as whey protein isolate gained traction within consumer markets.
In 1994, the Jerome cheese facility, fully automated, was honored with the New Plant of the Year award by Food Engineering Magazine.
By 1995, Pauline Olson took on the role of Director of Sales and Marketing, coinciding with a period of increased investment in both sales personnel and applications scientists.
The year 1998 saw the Jerome Cheese Company become home to the United States' sole commercial whey fractionation plant utilizing chromatography technology. Additionally, that same year, the installation of an automated cheddaring system enhanced production capacity at the plant.
To bolster growing sales initiatives, Davisco relocated its original sales headquarters from Le Sueur to Eden Prairie, Minnesota, and expanded its international presence by opening offices in Mexico City and Geneva, thereby strengthening its global operations and market penetration.
2003–present
Throughout the 2000s, Davisco Foods International broadened its product range by introducing a consumer-focused line of whey protein products, starting with a whey protein isolate launched in March 2004. By late 2006, the company added two more consumer supplements: a hydrolyzed whey protein isolate and BioZzz (alpha-lactalbumin). On January 1, 2012, Jon Davis assumed the position of President and CEO, providing strategic direction to accelerate company growth.
Sponsorship
Industrial Food Products
- Cheese
- American styles including Cheddar, Monterey Jack, Colby, along with reduced-fat varieties
- Soft Italian cheeses such as Mozzarella and Provolone
- Alpha-lactalbumin
- Beta-lactoglobulin
- Glycomacropeptide (GMP)
- Lactose Powder
- Sweet Cream
- Whey Cream
- Fractionated Whey Products
- Lactose
- Condensed Whey
External links
- Davisco Foods International, Inc.
- Mankato Free Press, September 2007 – New dairy to be training ground for students
- International Dairy Foods Association, April 2007 – Publix Super Markets, Davisco Foods and Kemps Named 2007 GRAND Pioneer Award Winners
- Business in Geneva, 2001 – Davisco Establishes European Headquarters in Geneva
- Connect Business Magazine, 1998 – Davisco Profile
- Agropur acquires four plants of Davisco Foods International, doubling its U.S. processing business