1. Bitter Cheese War over the Future of Cheese
   
   
2. Nestle Q1 Sales Rise 6% on Organic Growth
   
   
   

1. Bitter Cheese War over the Future of Cheese
   
   Camembert is the France’s best selling cheese after emmental, so it is not surprising that industry moved into mass-production, buying up small producers and delivering vast amounts of cheaper, machine-produced camembert to supermarkets. There are only five traditional producers left of the prized “Camembertde Normandie.”
   
   Last year, the two industrial giants that produced 80 percent of the Normandy camembert which carried France's famous Appellation d'Origine Controlee (AOC) stamp of approval decided to make most of their camembert with pasteurized rather than raw milk. They said they wanted to protect consumers’ health because, when manufacturing large volumes, they could not ensure raw milk was free of dangerous bacteria. Pasteurizing their milk — a process cheaper and better suited to mass-production — meant the giants could no longer carry the prized AOC label.
   
   
2. Nestle Q1 Sales Rise 6% on Organic Growth
   
   Nestle SA sales grew six per cent to 25.7 billion Swiss francs ($25.30 billion) in the first quarter, meeting market forecasts but disappointing some investors, and a weak dollar eroded gains in volume and pricing.
   
   Underlying or “organic” growth, which strips out currency effects and acquisitions, rose 9.8 per cent beating expectations, signaling that the world's largest food group was performing well despite wild swings in global markets for raw materials such as coffee, flour and cocoa.
   
   Nestle's strategic focus on health and nutrition and targeted acquisition has made it the darling of the food sector and has pushed sales and profits higher even in tough markets.