Answers to Frequently Asked Questions

A. On 1/30/2012, the JPA said based upon the risk assessment of carbendazim by the Environmental Protection Agency, the Food and Drug Administration has repeatedly stated that orange juice being sold in the United States is safe. The EPA risk assessment has determined that carbendazim levels up to 80 parts per billion (ppb), a microscopic amount, pose no threat to human health.

FDA continues to test imported orange juice concentrate at U.S. borders for traces of carbendazim. FDA has acknowledged levels up to 80 ppb are safe and will take no seizure or recall action on any product already in the US found beneath those levels. However, FDA will not allow any imported orange juice concentrate to enter the U.S. if trace levels of carbendazim exceed 10 ppb. The agency is using this lower maximum level, 8 times less than both EPA and FDA agree is safe, because the letter of the law requires the agency to do so.

The juice industry endorses and applauds FDA’s oversight of imported orange juice concentrate. Juice processors maintain, however, that no one drinks orange juice concentrate and therefore the levels of carbendazim in orange juice should be evaluated on an “as consumed” basis, which is a more logical and practical way to assure safety for the consumer. FDA does have enforcement discretion to consider the fact that consumers don’t drink orange juice concentrate. The Juice Products Association has called upon FDA to use this enforcement discretion to calculate any levels of carbendazim found in imported orange juice tested on an “as consumed basis” – not on a concentrated basis − which would raise the allowable limit for carbendazim in imported orange juice concentrate to almost 60 ppb, much higher than levels measured in any samples to date.

The United States cannot grow enough oranges to satisfy American consumer demand for orange juice. Juice processors must rely on orange juice concentrate from other countries to assure adequate supplies. Juice producers in the U.S. are committed to assuring the safety of all orange juice sold in America.

A. Yes, orange juice is safe and consumers have no need for concern. As a precautionary measure, the U.S. Food & Drug Administration (FDA) is testing all incoming shipments of imported orange juice for the presence of carbendazim. The FDA is doing so because a U.S. juice company alerted the agency that the company’s own testing had detected trace levels of carbendazim in orange juice from Brazil and FDA now wants to determine that levels in imported orange juice do not exceed these trace levels.

A. Carbendazim is a component of a fungicide that is registered with the EPA for use on food crops in the U.S. While not currently registered for use on citrus in the U.S, a fungicide with carbendazim was registered for use on oranges in the U.S. from 2002 through 2008 but according to the manufacturer, for economic reasons they chose not to renew the registration. It is important to note that trace amounts of a crop protection product are not necessarily cause for concern because regulatory bodies establish allowable levels that are judged to be safe after a rigorous review and risk assessment process. EPA has stated that the levels detected in orange juice pose no health risk.

A. As a precautionary measure, the FDA is testing imported orange juice from all countries before it enters the U.S. To err on the side of safety, the FDA said it will not allow the importation of any orange juice that tests at 10 ppb or higher for carbendazim. This is a level consistent with established acceptable limits for carbendazim on other food products. FDA is also testing product at juice processing plants. Any finished product that tests at 80 ppb or higher will not be permitted to go to market. Both of these amounts are very low levels; in fact, they are way below allowable limits set by international authorities such as the Codex Alimentarius Commission established by World Health Organization and Food and Agricultural Organization of the United Nations.

A. Carbendazim was found by a juice producer during its own testing and was reported to the FDA.

A. According to the FDA, some orange juice with very low levels of carbendazim did get to market, but FDA emphasizes that juice is safe. The FDA reported that, ”EPA has concluded that consumption of orange juice with carbendazim at the low levels that have been reported does not raise safety concerns. FDA does not intend to take action to remove from domestic commerce orange juice containing the reported low levels of carbendazim.”

A. When juice producers detect carbendazim during testing, they report it to the FDA. Products that tests at 80 ppb or higher for carbendazim will not be sent to market.

A. Carbendazim is a component of a fungicide that is registered with the EPA for use on food crops in the U.S. While not currently registered for use on citrus in the U.S, a fungicide with carbendazim was registered for use on oranges in the U.S. from 2002 through 2008 but according to the manufacturer, for economic reasons they chose not to renew the registration

A. No. Both the FDA and EPA have stated that consumption of orange juice with carbendazim at the low levels that have been reported is not a safety concern. The food supply in the U.S. is one of the most tightly monitored and regulated in the world. Consumers can be assured that juice producers and regulatory authorities are committed to maintaining the safety of juice and other foods in America.

A. Recombinant Bovine Somatotropin

A. Recombinant bovine growth hormone (also known as rbGH or rbST) is a genetically engineered drug. It is injected into dairy cows to induce them to increase milk production, typically by 5-15%. It's estimated that 15-20% of the cows in the United States are injected with this hormone. It was approved by the FDA in 1993.

A. No, effective February 1, 2008, Hiland Dairy will only use milk from dairy farmers who have pledged to not treat their cows with artificial growth hormones. While the FDA has found no significant difference between milk from treated and untreated herds, some of our customers prefer their milk to come from untreated cows.

A. Before the 1993 approval of rbST, FDA determined that the recombinant, or genetically engineered form of bST, is virtually identical to a cow’s natural somatotropin, a hormone produced in the pituitary gland that stimulates the production of milk. During that rbST approval process, FDA concluded that there is no significant difference between milk from treated and untreated cows. For that reason, FDA also concluded it does not have the authority to require special labeling for milk and dairy products from rbST-treated cows, and that producers have no basis for claiming that milk from cows not treated with rbST is safer than milk from rbST-treated cows.

A. Every delivery of farm milk is tested extensively for antibiotics and other issues that would prevent us from having the freshest, most wholesome product available.

The U.S. milk industry has an exemplary record concerning management of antibiotics. Under a comprehensive program administered by the state regulatory authorities and overseen by FDA, the U.S. dairy industry conducts nearly 4 million tests each year to ensure that antibiotics are kept out of the milk supply. For example in 2009, only .028% tested positive, and in those very rare cases, the milk is not sold to the public (Dairy Industry Statement on Supplemental Antibiotic Residue Testing from National Milk Producer's Federation Website). For more information, please click here

Dairy farmers do not use antibiotics on cows while they are in the milking herd. When dairy cows become ill and antibiotics are needed, farmers and veterinarians take great care to use antibiotics carefully. When a cow is treated for an illness with an approved antibiotic, the cow is “quarantined” and the veterinarian will prescribe the best regiment to get the cow back to good health. All milk from sick cows is kept separate and disposed of in an environmentally friendly way. Dairy farmers have a strong track record across the nation for compliance with state and federal regulations, and support ongoing education and enforcement efforts to further strengthen that record.

A. Under a comprehensive program overseen by the FDA, the U.S. dairy industry conducts nearly 3.9 million tests each year on all milk entering dairy plants to ensure that antibiotics are kept out of the milk supply. This includes more than 3.8 million testes for Beta lactam residues and nearly 90,000 tests for other commonly used antibiotics each year.

All milk is also tested for the most commonly used farm antibiotics while a complementary program randomly tests for less commonly used medicines. Any milk that tests positive is not sold to the public. According to 2010 data from the FDA, only .025% of nearly 3.9 million milk samples taken last year tested positive for animal drug residues, including antibiotics.

As always, we will continue to work with the FDA to ensure a safe milk supply.

A. To preserve the quality of milk and other dairy foods, the following practices are recommended for consumers:

• Containers. All Hiland Dairy products are packaged in proper containers to achieve maximum shelf life. It is not recommended that you serve or store the products in alternate containers. Proper containers protect milk from exposure to sunlight, bright daylight and strong fluorescent light. This will prevent the development of off-flavors and reductions in light-sensitive nutrients such as riboflavin, ascorbic acid and vitamin B6.
• Storage of milk. Refrigerate milk at 40°F or less (preferably below 35°F) as soon as possible after purchase. (We recommend keeping a small Styrofoam cooler in your car during hot months to prevent spoilage of milk in the trunk.) Keep milk containers closed to prevent the absorption of other food flavors in the refrigerator. An absorbed flavor changes the taste but the milk is still safe. Storing milk in the door of the refrigerator can cause it to spoil before the expiration date as the door is not as cold as the rest of the refrigerator. Use milk in the order purchased. Return the milk container to the refrigerator immediately to prevent bacterial growth. Temperatures above 40°F reduce the shelf life of milk and other milk products. Never return unused milk to the original container.
• Storing cheese. Cheeses should be wrapped tightly in the original wrapping, other wrapping or tightly covered refrigerator containers for refrigerator storage. Unopened jars of cheese spreads and cheese foods can be stored at room temperature (70°F) for about 3 months. However, once these products are opened, they should be tightly covered and refrigerated to prevent drying and an unattractive “oiling off.” Grated cheeses in moisture-proof packages will keep for about 3 months at room temperature or about 12 months at a refrigerator temperature of 40°F or below.
• Yogurt, buttermilk and acidophilus milk should be stored in closed containers in the refrigerator at 40°F to maintain their quality. Yogurt will keep for about a week and buttermilk and acidophilus milk will keep for about 2 weeks in the refrigerator. Freezing is not recommended for any of these cultured dairy foods.
• Store ice cream tightly covered in the freezer at 0°F. To avoid crystallization and volume loss, scoop ice cream, keeping the surface as level as possible. Cover the surface of ice cream with plastic wrap before reclosing and return to the freezer immediately.
• To preserve Hiland Dairy butter flavor and freshness, refrigerate opened butter in a covered dish in the butter compartment. Unopened, wrapped salted butter may be stored in the refrigerator for up to 2 months. Butter can be frozen in its original wrapper for several months. Unsalted butter is best kept frozen until ready to use. For longer freezer storage, wrap in foil or plastic. Unsalted butter can be kept frozen for about 5 months at 0°F. Salted butter can be frozen for about 6 to 9 months.
• To store cream, keep it refrigerated in its closed container at 40°F or lower. It should be used within one week. Ultrapasteurized cream keeps several weeks longer, but once opened, it should be handled like pasteurized cream. Freezing is not recommended for unwhipped cream, but once whipped, cream may be frozen. Place dollops of whipped cream on waxed paper and freeze. When frozen, wrap individually for use as needed.

A. Open dating is the date on milk and other dairy food containers indicating when the product was manufactured or meant to be sold by. It is used by the industry to indicate the age of individual packages and does not reflect the shelf life of the product. Generally, proper care ensures freshness for a few days beyond the “sell by” date. Regulation of open dating varies among states and municipalities.

A. Hiland Dairy products are made with only the highest-quality ingredients, then delivered fresh to your favorite stores every day. Some of our products, such as our flavored ice creams and yogurts, do contain artificial ingredients to preserve and enhance flavor, color and freshness.

A. For our customers with gluten intolerance or celiac disease, our gluten-free products are a healthy alternative. Choose from a large list of dairy products and beverages. Please note that our dairy foods and beverages not listed here may contain gluten.

Gluten-Free Dairy Foods and Beverages:

Milk

• Reduced Fat Milk
• Low Fat Milk
• Skim Milk
• Skim Extra^® Fat Free Milk
• Chocolate Milk
• Reduced Fat Chocolate Milk
• Low Fat Chocolate Milk
• Fat Free Chocolate Milk
• Reduced Fat Strawberry Milk
• Low Fat Strawberry Milk
• Fat Free Vanilla Shake flavored Milk
• Low Fat Orange Creme Milk
• Low Fat Buttermilk
• Bulgarian Buttermilk

Sour Cream and Cottage Cheese

• Regular Sour Cream
• Light Sour Cream
• French Onion Dip
• Light French Onion Dip
• Vegetable Dip
• Southwest Ranch Dip
• Large Curd Cottage Cheese
• Small Curd Cottage Cheese
• Low Fat 2% Cottage Cheese
• Fat Free Cottage Cheese
• Nonfat No Sugar Added Yogurt – All Flavor Varieties
• Low Fat Yogurt – All Flavor Varieties

Ice Cream

• Vanilla Ice Cream
• Real Vanilla Ice Cream
• French Vanilla Ice Cream
• Vanilla Bean Ice Cream
• Chocolate Ice Cream
• All Sherbet Flavors
• Vanilla, Chocolate and Strawberry Frozen Yogurt
• Vanilla, Chocolate and Strawberry Ice Cream Cups
• North Star branded Fudge Bars
• Old Recipe Bars
• Reduced Fat Ice Cream Bars
• Chocolate Coated Vanilla Flavored Ice Cream Bars

Shake Mixes

• Vanilla and Chocolate Shake Mix
• Low Fat Shake Base
• 4% and 5% Vanilla and Chocolate Reduced Fat Ice Cream Mix 6%, 10% and 14% Vanilla Mix

Miscellaneous Dairy Products

• Orange Juice
• Red Diamond – All Varieties
• Heavy Whipping Cream
• Half and Half
• Butter

A. If properly refrigerated, milk generally stays fresh for several days after the "sell by" date.

A. All ingredients used in Hiland Dairy products are Kosher approved.

A. You can count on us for the freshest, best-tasting products around. Currently, Hiland has eight manufacturing plants located in: Chandler, Oklahoma, Fayetteville, Arkansas, Fort Smith, Arkansas, Kansas City, Missouri, Norfolk, Nebraska, Norman, Oklahoma, Wichita, Kansas and Springfield, Missouri (headquarters).

A. With the exception of butter, ice cream, frozen yogurt, and other frozen dairy desserts, freezing of most dairy foods (e.g., milk, cream, yogurt, milk puddings, soft cheeses) is not recommended. Although natural hard cheeses, semi-hard cheeses and processed cheeses can be frozen, freezing affects their texture, causing them to become crumbly and mealy after thawing. However, they are suitable for cooking and/or for use in salads or salad dressing. If frozen, cheeses should be thawed slowly in the refrigerator for 24 hours. Cheese that has been frozen should be used as soon as possible after thawing.

A. Look for Hiland Dairy products at your favorite stores in Kansas, Missouri, Arkansas and Oklahoma. We’re your hometown favorite!

A. Yes. All Hiland Dairy paper and plastic containers are recyclable. Check with your local recycling facility to determine which products they may or may not accept for recycling.

A. To maintain the quality of our products, it is not currently possible for us to ship them outside of our distribution area. However, your family and friends can do the following to help maintain freshness if they ship Hiland’s products to you.

Here are the items you will need for shipping: a Styrofoam cooler, cardboard box (bigger than the cooler), large heavy-duty garbage bag, resealable plastic bags (one for each product) and ice.

Any product with a lid will need to be reinforced by sealing it with tape. Place each item in its own resealable plastic bag. All small plastic bags should be put in the garbage bag. Put the garbage bag in the cooler, fill it with ice and seal it. Tape the cooler lid shut and put in the cardboard box for shipping.

A. Yes. At Hiland Dairy, we know the importance of being a good neighbor and community member. We actively support local and regional causes, events and organizations that seek to help make our communities better places to live. Although we can’t accommodate everyone, every year Hiland donates a variety of healthy, fresh dairy products to several events throughout the region.

A. Sign up for The Splash, Hiland Dairy’s monthly e-mail newsletter, to receive free product samples, coupons and occasional special offers. Every 30 days, you will be able to access and print three special Hiland Dairy coupons. You will also be notified by e-mail of coupons available for printout, which coincide with periodic mailings or special offers.

A. The Splash eNewsletter and coupons are sent in html format. If you are having problems reading our eNewsletter, you might check your e-mail settings to ensure that you are able to read html files. If your coupons do not print properly, please check your computer and printer settings and try again. If you continue to experience problems, please contact us using the form on our Contact Us page.

A. At Hiland Dairy, we know the importance of being a good neighbor and community member. We actively support local and regional causes, events and organizations that seek to help make our communities better places to live. Hiland donates a variety of healthy, fresh dairy products to events throughout the region. If you would like to include Hiland Dairy products as part of your fundraising efforts, please submit your request online using the form on the Contact Us section of our website.

A. Hiland Dairy is unable to honor requests for free products or coupons. Instead, we offer valuable coupons available online, (see here), and in Sunday newspaper inserts several times during the year.

A. Redemption of online coupons is at the sole discretion of each individual retailer. Hiland Dairy cannot guarantee online coupon redemption, or confirm participating stores; it is recommended that you verify redemption policies with your retailer(s) of choice before attempting to redeem any online coupons.

A. We strive to provide only the best services for our loyal customers and we are pleased to offer you a variety of printable online coupons. However, due to the complexities associated with individual computer systems, printers and Internet browsers, we are unable to offer any technical support regarding issues with the printing of online coupons.

A few general suggestions:

• Make sure you have created an account at hilanddairy.com/coupons and are logged in
• Make sure your printer is properly connected
• Make sure you disable any pop-up blockers
• Make sure you are set up to print at “best” quality

If you are still experiencing trouble, please contact your Internet service provider and/or consult the owner’s manual of your computer or printer for further assistance.

A. To print a recipe from our website, select the recipe you’d like to print and when it appears on your computer screen, simply print that page. Or, you can copy the text and paste it into your favorite word processing document to print it from there.

A. The Hiland Dairy website will feature frequent contests. While we are not currently running a contest, below are instructions for entering a contest that has since expired.

You can submit your favorite recipes in our “Share Your Favorite Recipe” contest online or you can print your recipe on a 3" x 5" index card and mail to:

“Share Your Favorite Recipe”
P.O. Box 2270
Springfield, MO, 65801

Please include your name, address and phone number on your entry. No purchase is necessary.

A. If you are having trouble viewing a particular recipe, please check your Internet and computer settings and try again. If the problem persists, please contact us.

A. To contact a sales representative in your area, please submit your request here.

A. To contact a sales representative in your area, please submit your request here.

A. Unfortunately, Hiland Dairy is not able to accept online employment applications at this time. Hiland Dairy Foods Company has 6 manufacturing locations and 25 distribution centers located in Missouri, Kansas, Oklahoma and Arkansas. For employment opportunities, you may contact the Hiland Dairy location of your choice or the local State Department of Employment Security. Applications are accepted only if there is a current job opening. Please do not contact Hiland Dairy via this website regarding employment opportunities.

A. For employment opportunities, you may contact the Hiland Dairy location of your choice or the local State Department of Employment Security. Applications are accepted only if there is a current job opening. Please do not contact Hiland Dairy via this website regarding employment opportunities.

A. If you are trying to access the Members Only Login Area of our website, but have forgotten your username or password, Click Here and enter your e-mail address. A new password will be e-mailed to you shortly.

A. Go to the “Company Information” section of our website. There, you will find a link to the Hiland Dairy History page.