CONTINUOUS
GROWTH
MOVING INTO THE 21ST CENTURY
2000
Scotsburn acquired the Baxter ice cream operations, including the remaining 50% ownership of Braxco from Baxter Foods in Saint John (the initial 50% ownership of Braxco had been obtained through the purchase of Brookfield Dairy in 1972). This production plant produces a wide variety of water ice frozen novelty products under the Popsicle brand name.
100th Anniversary celebrations occurred throughout the year to mark the momentous occasion. These included a dinner reception, branch barbecues, and a corporate family picnic.
2001
The ice cream plant at Walker Street, Truro (built in 1920 as part of Brookfield Dairy) was officially closed on October 5th. Two weeks later the official opening of the new 26,000 square foot production facility at the existing distribution centre located in the Truro Industrial Park occurred. The new plant contains a freezer spiral that enables product to be ready for shipment in three hours versus the previous 72 hours that was required at the old plant. The facility also includes a laboratory, large dry storage area, refrigerated ingredient storage area, large blending tanks, finished product tanks and fillers.
2002
Scotsburn launched its official website.
The .5% Calcium added white and chocolate milk products, along with the low fat calcium added frozen dairy desserts in vanilla and chocolate flavours were the first of their kind in Canada. Scotsburn introduced their screw cap cartons to the Nova Scotia market.
2003
Truro Distribution Centre expanded by an additional 31,000 sq. ft. (for a total 90,000 sq. ft. building) to create a central refrigerated warehouse facility for direct distribution into Metro Halifax, South Shore and Valley areas of Nova Scotia, as well as increased storage capacity for frozen warehouse products like ice cream and novelties coming from our Saint John, NB and St. John's, NL production plants that are then distributed to customers in the Maritimes and west from there across Canada. Scotsburn introduces three "Peanut Free" ice cream flavours (strawberry, vanilla and chocolate) to the Atlantic Market.
2004
A new 16,000 square foot world class, food grade standard, environmentally controlled jug production facility attached to the existing milk production plant in Sydney was completed. This provided the company with the capability of producing its own 2L, 4L and 1L jugs while also creating major efficiencies for the milk production plant.
2005
In April, the long time standing Cape Breton Dairymen brand of milk was discontinued resulting in all the milk produced by the company to finally be under the one brand name of Scotsburn.
2006
Graphics on the milk packaging changed from the long standing 'daisy flower' design to the updated more modern looking glass of wholesome milk.
2007
A new Gram extrusion line was installed at the St. John’s production facility to increase novelty production capabilities. This equipment gave Scotsburn the opportunity to manufacture ball top cones; a product that contributes to the growth of the novelty category.
2008
At the annual meeting held on December 11th, 2008 in New Glasgow, NS the new Mission Statement for the company was unveiled. It now reads, "As Atlantic Canada's "Dairy Best", we are a cooperative committed to building customer loyalty by producing quality dairy products and services with innovative processes and a highly engaged work force."
Scotsburn introduced a new “Restaurant Style” sour cream to their product line in December.
2009
Scotsburn updated packaging graphics on a number of products including their cultured products, Peanut Free ice cream and the Frosty Friend paper containers changed to plastic 1.65 L containers with a safety seal tab, and Scotsburn's festive ice creams also received a design change.
A number of new products were introduced in 2009 including a 1% Reduced Sodium Cottage Cheese which contained 50% less sodium than regular cottage cheese, some better for you novelties (developed for the school system) under the brand Frosty Friends Minis. These products were lower in fat and were a source of calcium or vitamin C (flavours included fudge, strawberry and orange). Three new flavours of peanut free ice cream were introduced (caramel, cotton candy and French Vanilla frozen yogourt) as were 6 peanut free novelties (fudge bars, vanilla and caramel ice cream bars, tropical and original flavoured twin ice water pops, and a strawberry frozen yogourt bar). Introduced late in the fall were some scrumptious Scotsburn novelty treats in a retail pack of 6 for favourite products like strawberry shortcake, chocomint and the popular vanilla and caramel ice cream cones. Also just in time for Christmas and brought back by popular demand was Scotsburn Candy Cane Ice Cream.
Scotsburn partnered with Dairy Farmers of Canada to update the Quality Milk logo to change it to read 100% Canadian Milk on qualified dairy products.
The Truro Distribution Centre, where the majority of the ice cream is made for Scotsburn, had construction begin to expand the freezer capacity from its existing 3700 pallet spaces to almost double this quantity. Construction is to be completed in 2010.
Three of the Scotsburn production plants, (Truro, Sydney and St. John's) all acquired certification in Safe Quality Food 2000 Level 2 in 2009. The SQF Program is a leading, global food safety and quality certification program and management system designed to meet the needs of buyers and suppliers worldwide in order to reduce the incidence of unsafe food reaching the marketplace. Scotsburn is the only dairy in Canada (with the exception of a Quebec Dairy plant achieving SQF 2000, level 3) to be found with SQF 2000 certification.
Scotsburn was awarded the 2009 Mix Supplier of the Year from one of its major customers. This was the tenth time in the past 15 years of the awards existence that it has been won by Scotsburn Dairy. The qualifications to receive this award are very stringent and Scotsburn is very proud of this accomplishment.
MOVING INTO THE 21ST CENTURY
2000
Scotsburn acquired the Baxter ice cream operations, including the remaining 50% ownership of Braxco from Baxter Foods in Saint John (the initial 50% ownership of Braxco had been obtained through the purchase of Brookfield Dairy in 1972). This production plant produces a wide variety of water ice frozen novelty products under the Popsicle brand name.
100th Anniversary celebrations occurred throughout the year to mark the momentous occasion. These included a dinner reception, branch barbecues, and a corporate family picnic.
2001
The ice cream plant at Walker Street, Truro (built in 1920 as part of Brookfield Dairy) was officially closed on October 5th. Two weeks later the official opening of the new 26,000 square foot production facility at the existing distribution centre located in the Truro Industrial Park occurred. The new plant contains a freezer spiral that enables product to be ready for shipment in three hours versus the previous 72 hours that was required at the old plant. The facility also includes a laboratory, large dry storage area, refrigerated ingredient storage area, large blending tanks, finished product tanks and fillers.
2002
Scotsburn launched its official website.
The .5% Calcium added white and chocolate milk products, along with the low fat calcium added frozen dairy desserts in vanilla and chocolate flavours were the first of their kind in Canada. Scotsburn introduced their screw cap cartons to the Nova Scotia market.
2003
Truro Distribution Centre expanded by an additional 31,000 sq. ft. (for a total 90,000 sq. ft. building) to create a central refrigerated warehouse facility for direct distribution into Metro Halifax, South Shore and Valley areas of Nova Scotia, as well as increased storage capacity for frozen warehouse products like ice cream and novelties coming from our Saint John, NB and St. John's, NL production plants that are then distributed to customers in the Maritimes and west from there across Canada. Scotsburn introduces three "Peanut Free" ice cream flavours (strawberry, vanilla and chocolate) to the Atlantic Market.
2004
A new 16,000 square foot world class, food grade standard, environmentally controlled jug production facility attached to the existing milk production plant in Sydney was completed. This provided the company with the capability of producing its own 2L, 4L and 1L jugs while also creating major efficiencies for the milk production plant.
2005
In April, the long time standing Cape Breton Dairymen brand of milk was discontinued resulting in all the milk produced by the company to finally be under the one brand name of Scotsburn.
2006
Graphics on the milk packaging changed from the long standing 'daisy flower' design to the updated more modern looking glass of wholesome milk.
2007
A new Gram extrusion line was installed at the St. John’s production facility to increase novelty production capabilities. This equipment gave Scotsburn the opportunity to manufacture ball top cones; a product that contributes to the growth of the novelty category.
2008
At the annual meeting held on December 11th, 2008 in New Glasgow, NS the new Mission Statement for the company was unveiled. It now reads, "As Atlantic Canada's "Dairy Best", we are a cooperative committed to building customer loyalty by producing quality dairy products and services with innovative processes and a highly engaged work force."
Scotsburn introduced a new “Restaurant Style” sour cream to their product line in December.
2009
Scotsburn updated packaging graphics on a number of products including their cultured products, Peanut Free ice cream and the Frosty Friend paper containers changed to plastic 1.65 L containers with a safety seal tab, and Scotsburn's festive ice creams also received a design change.
A number of new products were introduced in 2009 including a 1% Reduced Sodium Cottage Cheese which contained 50% less sodium than regular cottage cheese, some better for you novelties (developed for the school system) under the brand Frosty Friends Minis. These products were lower in fat and were a source of calcium or vitamin C (flavours included fudge, strawberry and orange). Three new flavours of peanut free ice cream were introduced (caramel, cotton candy and French Vanilla frozen yogourt) as were 6 peanut free novelties (fudge bars, vanilla and caramel ice cream bars, tropical and original flavoured twin ice water pops, and a strawberry frozen yogourt bar). Introduced late in the fall were some scrumptious Scotsburn novelty treats in a retail pack of 6 for favourite products like strawberry shortcake, chocomint and the popular vanilla and caramel ice cream cones. Also just in time for Christmas and brought back by popular demand was Scotsburn Candy Cane Ice Cream.
Scotsburn partnered with Dairy Farmers of Canada to update the Quality Milk logo to change it to read 100% Canadian Milk on qualified dairy products.
The Truro Distribution Centre, where the majority of the ice cream is made for Scotsburn, had construction begin to expand the freezer capacity from its existing 3700 pallet spaces to almost double this quantity. Construction is to be completed in 2010.
Three of the Scotsburn production plants, (Truro, Sydney and St. John's) all acquired certification in Safe Quality Food 2000 Level 2 in 2009. The SQF Program is a leading, global food safety and quality certification program and management system designed to meet the needs of buyers and suppliers worldwide in order to reduce the incidence of unsafe food reaching the marketplace. Scotsburn is the only dairy in Canada (with the exception of a Quebec Dairy plant achieving SQF 2000, level 3) to be found with SQF 2000 certification.
Scotsburn was awarded the 2009 Mix Supplier of the Year from one of its major customers. This was the tenth time in the past 15 years of the awards existence that it has been won by Scotsburn Dairy. The qualifications to receive this award are very stringent and Scotsburn is very proud of this accomplishment.