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international MAY 2015 DAIRY INDUSTRIES www.dairyindustries.com MAY 2015 DAIRY INDUSTRIES INTERNATIONAL The heart of saturated fats Inside VOL 80 No 5 Colouring foods EDA policy conference Europe goes quota-free Volume 80 No. 5 May 2015 REGULARS 5 Editor’s Comment 6 World News www.dairyindustries.com Editor Suzanne Christiansen [email protected] Art Editor Sue Burke [email protected] Web Editor Letitia Booty [email protected] Regular Contributors Henrik Suhr Julian Mellentin Group Sales Manager Adam Young [email protected] Assistant Group Sales Manager Samantha Page [email protected] Accounts Yee Yau [email protected] Publisher Neil McRitchie [email protected] Editorial & Sales Office The Maltings, 57 Bath Street, Gravesend, Kent DA11 0DF UK Tel: +44 1474 532 202 Fax: +44 1474 532 203 MAY 2015 The heart of saturated fats 15 New Product News 16 Functional Focus - Julian Mellentin Editorial Director Sarah McRitchie [email protected] DAIRY INDUSTRIES international international DAIRY INDUSTRIES Contents 43 New Equipment 40 Diary Inside 50 A working day ... Caroline Bell, director of Acorn Dairy Colouring foods EDA policy conference Europe goes quota-free FEATURES 13 Dairytech A new show for the dairy industry launches in Milan 19-23 May 18 European Union The outlook for dairy exporters both within and outside the EU is uncertain as the chains come off for a post-quota world 20 European Dairy Association Europe’s strength lies in unity in a post-quota world – perhaps. Suzanne Christiansen reports from Brussels European Union See page 18 22 Nutrition What are the fat facts about saturated fats? A Dairy Council conference in three British cities investigated 27 Colours How consumers want natural ingredients in their food and how colouring foods can help 31 IFE 2015 This year’s International Food & Drink Event (IFE) at ExCel in London spanned the range of options Nutrition See page 22 32 Anuga FoodTec Review Anuga FoodTec highlighted waste minimisation 35 (PXOVLÀHUV A report on the global food emulsifiers market to 2020 37 Society of Dairy Technology The latest issue of the International Journal of Dairy Technology. Andrew Wilbey reports 38 Cheese Production Monitoring of the cheese ageing process is key to the finished products Colours See page 27 41 UK AD & Biogas 2015 The UK AD & Biogas 2015 is to be held at NEC in Birmingham, UK CLASSIFIED 44 Classified 46 The Dairy Directory Cheese Production See page 38 www.dairyindustries.com May 2015 DAIRY INDUSTRIES international 3 Complete Powder Plants for the Dairy Industry GEA Process Engineering unites deep-rooted insight in food and dairy processing with technological edge to supply complete state-of-the-art process lines. A GEA Niro powder plant fulfills the strictest demands for food safety, product quality, plant efficiency and sustainable production. That is how we have become the leading supplier of process technology to the dairy industry worldwide. GEA Process Engineering A/S Gladsaxevej 305, DK-2860 Soeborg, Denmark Tel: +45 39 54 54 54, Fax: +45 39 54 58 00 [email protected], www.gea.com engineering for a better world GEA Process Engineering Comment Editorial Advisory Board Reasons to be cheerful Follow Dii on @dairyindustries Find us on Search for Dairy Industries International magazine Dr Judith Bryans Director General, Dairy UK W e are now living in the post-quota world here in Europe. Back to 1984, as it were, and there are worries that the EU may well return to the bad old days of butter mountains and milk lakes. We debate both sides in this issue – there is a story on what some of the market players worry about on page 18, and then there’s coverage of the European Dairy Association’s recent dairy policy conference on page 20. I know it’s scary and people are nervous that milk prices will fall through the floor, never to recover. But if there’s anything that’s been learned in the last 31 years, it’s never to be nervous about volatility. This industry is all about volatility, and it’s only become worse over the years. It is just a fact of the industry today. Now, I will give you some reasons to be cheerful. First, there was a small item in the news this month that China is coming back into the market. I doubt the Chinese will buy in silly amounts at silly prices this time, but the fact that purchasing is returning is good news. Second, the insular dairy market is not what it was all those years ago. We have more ways to move milk around the globe, in different formats. Butter is so last century, when you want to get dairy from one side of the world to another side. The powder dryers that have sprung up can process that milk lake into portable powder and send it to places that don’t have chill chains. Finally, European dairy is about quality. People across the world think of European cheeses and dairy products and think, ah, that’s a good, safe, healthy product. It is a sales point that nobody in the EU should forget. Jenny Deeprose Dairy Journalist & Cheese Judge Jeremy Hill - President, International Dairy Federation Claire MacEvilly Communications Manager Food for Health Ireland Suzanne Christiansen, Editor international DAIRY INDUSTRIES Follow @Bell_Publishing on Twitter or LinkedIn for regular snapshots from all of our magazines. SUBSCRIPTION INFORMATION © Bell Publishing 2015 Published by: Bell Publishing Ltd. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior written permission of Bell Publishing Ltd ISSN 0308-8197 www.dairyindustries.com Subscription includes 12 issues delivered direct to any address worldwide, full website access to Library Archive, digital magazine in PDF or interactive format, and weekly e-newsletter. Visit www.dairyindustries.com/subscribe, or contact 28 Donald Moore Executive Director, Global Dairy Platform [email protected] Postal & Digital Issue One Year: UK £228 GBP EUROPE REST OF WORLD £236 GBP £258 GBP Postal & Digital Issue Two Years: UK £397 GBP EUROPE REST OF WORLD £410 GBP £440 GBP DIGITAL issue only (1 year) £217 GBP Nigel White - Cheese Industry Consultant May 2015 DAIRY INDUSTRIES international 5 World News - Europe Togtema at Hochdorf Fons Togtema has taken over management of the Babycare unit at Hochdorf Swiss Nutrition, succeeding Michiel de Ruiter. Past jobs included business development manager at FrieslandCampina. In 2006 he was a founding partner of the baby food business of the Hochdorf Group. IPA meets The International Probiotics Association Europe (IPA Europe) conducted its first formal meeting as an official association in Brussels. Representatives from Danone, Dupont, Yakult, Chr-Hansen, Probi, Lallemand and the IPA attended the meeting. The creation of IPA EU will reinforce the probiotic sector in Europe, bringing companies with expertise in probiotics under one recognised banner. Milk Race on in UK Champion cyclists, council leaders and leading representatives from the British dairy industry are returning to Nottingham for The Milk Race on 24 May. Since being re-established in the sporting calendar two years ago by The Dairy Council, The Milk Race has become the UK’s biggest single-day elite race, with more than 90,000 spectators turning out to watch in 2014. Correction The editor apologises for the headline error that was made on the article written by Jenny Deeprose in the April issue. She was judging cheese at the annual Paris Agricultural Show (Salon International d’Agriculture) in February. Her article was wrongly titled as SIAL (Salon International Alimentaire), which takes place in Paris every two years. Enzymes jointly MCD and DSM have further expanded their partnership for food enzymes. The new cooperation includes the Benelux, France, Germany, Italy, Poland, South Africa, SEE, Nordics, Turkey and UK and Ireland. PGI for Ayrshire Dunlop cheese Traditional Scottish Ayrshire Dunlop Cheese has been granted Protected Geographical Indication (PGI) status under the EU protected food names scheme, according to Scottish food secretary Richard Lochhead. The move means that consumers are guaranteed they are buying the genuine, premium product, which can now only be made in the area around Dunlop, Scotland, with milk from Ayrshire cows, using the same traditional methods, he says. Lochhead says, “In Scotland we have an abundance of delicious, high quality food and drink, enjoyed at home and around the globe. Traditional Ayrshire Dunlop Cheese is a fantastic example of this and I am delighted that, following Scottish government support, it will now benefit from protected status. Protected status lets consumers know they’re buying the genuine article. It is great news that we now have 14 Scottish products benefiting from that and I hope more will follow.” Ann Dorward, who produces Traditional Ayrshire Dunlop cheese at West Clerkland Farm in Stewarton, concurs, adding, “I am delighted that Traditional Ayrshire Dunlop is going to receive PGI status. We have been working towards this for almost two Photo courtesy Dunlop Dairy IN BRIEF For b sign up toreaking news www.dair our newsletter at yindustrie s.com years and it’s wonderful to hear that we will be officially recognised. “Traditional Ayrshire Dunlop differs from other types of Dunlop cheeses due to the traditional production method, the rich creamy milk from Ayrshire cows, the weather in this part of the country, and the techniques that can be traced back to the 17th century.” Europe to increase dairy output by 2020 The top 14 milk producing countries in Europe will increase production by 6.8 to 23.2 billion litres per annum by 2020 after the end of the milk quota regime, according to research analysts Promar International. “Although milk quotas have been a feature of the EU dairy landscape since 1984, their impact on the industry in the last five to 10 years has been limited in many countries,” says Promar senior consultant Andrew McLay, the report’s author. “However, many countries are taking the cessation of the scheme as a signal to increase production, with the biggest increases likely to be seen in France, Germany, Ireland, Poland, the UK and the Netherlands.” McLay estimates output growth of five to 17% over the EU’s (28 countries) 2013 production of around 140 billion litres. With low-level demand 6 DAIRY INDUSTRIES international May 2015 growth for many dairy products in Europe, it is inevitable that almost all additional milk produced will have to be exported. This means growth of EU milk production will be heavily influenced by global dairy prices and driven mainly by external factors, including weather, supply and demand shocks and input prices. “Although the Russian import ban and slow down in Chinese demand may temper production growth in 2015, and even 2016, a return to more favourable external factors in subsequent years will see a return to strong milk growth in Europe,” he notes. The report forecasts continued change in the dairy farm sector. European dairy farm numbers across most countries have declined in recent years. McLay predicts farm numbers will continue to decrease, but in parallel with increasing herd size. Countries that have been most constrained by EU quotas should show the greatest increases, but European herds will still be relatively small compared to those in export competitor countries, such as the Western US, NZ and Australia. The report considers how each of the major EU milk producing countries will respond to quota removal. “Although we also see the removal of European Union quotas as causing change and pain for many producers, overall, the changes will be positive and lead to a more productive and competitive European dairy industry,” McLay continues. “A freer milk market paves the way for the EU to lead the world in developing a truly sustainable dairy industry, with significant improvements in animal welfare, environmental impact and profitability for the farmer as well.” www.dairyindustries.com World News - Europe Austria and China reach import agreement Austrian companies may now provide more cheese and dairy products to China than in the past, due to a recent agreement in Beijing between Austrian agriculture minister Andrae Rupprechter and Zhi Shuping, Chinese minister for quality supervision, inspection and quarantine. Export of dairy products from Austria to China was previously possible, but only for a chosen few companies. According to Shuping, export certificates for milk products will now be issued by the Chinese authorities to 24 Austrian companies. “These certificates also affect the supply of cheese,” says the Chinese minister. Rupprechter notes, “The demand for cheese is rising steadily in China. This is a great opportunity for our domestic dairy industry, so soon after the expiry of the milk quota on 1 April. More and more consumers in China attach importance to quality and safe food. Now we have to grab this opportunity as soon as possible.” Rupprechter has also had talks with the Chinese agricultural minister Han Changfu, where the issues of food safety and food control were focused on. This emphasised China's interest in Austrian systems for quality assurance and control. As a result, the two ministers have also agreed to establish a joint working group. Austria records export increases Austria's dairy industry exported milk and milk products to the tune of €1.185 billion in 2014, up 5.4% compared to 2013. This is a new record and represents an export ratio of 48.7%. "This shows the high performance of the domestic dairy industry impressively," Helmut Petschar, director of the association of Austrian dairies (VÖM), says. However, last year there was also a 12.1% increase in imports of milk and milk products into Austria of €738 million, adding up to an import ratio of 30.4%. This gives Austria a positive trade balance of €447 million. Austria‘s main export and import market in 2014 was Germany, followed by Italy. The most important trade product for Austrian dairy is cheese. Last year 125,000 tons (+6.9%) was exported, which resulted in a turnover of €526 million (+ 9.6%) – a new record – and export prices improving by 2.7%. According to VÖM this shows that the Austrian dairies continue to focus on export quality, which is having a particular effect on the retail entry price level. "For Austria’s dairy industry, foreign trade is increasingly important, and competitiveness is a key factor. Austria offers high quality. Dairy processors have intensively prepared for the post-quota scenario for the best use of domestic milk,” says Petschar. Tetra Pak reports challenging year A further softening of global GDP and rising competition within the liquid food packaging sector made 2014 a challenging year for Tetra Pak, the company says. Despite this, the company achieved net sales of €10.9 billion, up 1.7% from 2013, with strong growth in capital equipment and technical sales helping to offset a disappointing year for packaging material. “Against the backdrop of a tough year, with slower packaging material growth than originally expected, we saw clear evidence that our business strategy is working. Capital equipment sales reached almost €2 billion and technical sales topped €1 billion for the first time in the company’s history. Our processing business closed the year with a record high order backlog, up 20% compared with the end of 2013. And we saw a significant increase in sales of our advanced packing formats: 7.1 billion more packs reached the shelves in 2014 than in 2013, offering www.dairyindustries.com customers optimal functionality and differentiation,” Tetra Pak president and CEO Dennis Jönsson says. The company’s packaging solutions business reported net sales of €9.4 billion, which was 0.9% higher than in 2013. Packaging material volumes touched 180 billion packs, slightly ahead of the 178 billion packs sold in 2013, while capital equipment saw revenues rise 6.4% year on year and technical sales climbed nearly 11%. Almost 30% of technical sales now come from service contracts. Rising demand for products in the company’s advanced format came mainly from the family pack segment, where Tetra Brik Aseptic Slim and Tetra Brik Aseptic Edge, each with new openings, saw annual sales climb by 42% and 55% respectively. In portion packs, Tetra Prisma Aseptic continued to set the pace, with year-on-year growth of more than 38%, or 2.1 billion packages. Processing solutions had another year of good growth for Tetra Pak, with particularly strong demand in the milk powder and cheese processing sectors. Net sales increased by almost 7% year-on-year, driven by double-digit improvements in South Asia, East Asia & Oceania and in Greater China, and buoyed by Tetra Pak’s first quarter acquisition of Switzerland-based Miteco, a leader in production solutions for carbonated soft drinks. The company also reaped benefit from the 2013 acquisition of Danish filtration technology specialist DSS Silkesborg, whose expertise and reputation played a key role in securing the largest processing order in Tetra Pak’s history, a dairy and whey powder plant in Germany. The year 2014 saw the launch of a range of new processing and packaging products. One of the highlights was the introduction of Tetra Rex Bio-based, the world’s first carton package made entirely from plant-based materials, combining paperboard with plastics derived from sugar cane, rather than oil or gas, the company says. May 2015 DAIRY INDUSTRIES international 7 For b sign up toreaking news www.dair our newsletter at yindustrie s.com World News - Europe Swiss ABCs perform under pressure Susca reappointed at Ice Cream Alliance The Ice Cream Alliance, the trade association for the UK's ice cream industry, has named Angelo Susca as president for a second term. Susca has more than 45 years experience in the ice cream industry, having started selling from a trailer as a young boy before working his way up the ladder to owning his own successful business. He is the owner of the TAS Group, a consultancy and supplier of ice cream products and ingredients. "The ice cream sector has faced a number of challenges in recent years but has been buoyed by excellent summer over the last two years which has seen a welcome increase in sales," Susca says. "The outlook for 2015 continues to be positive and I am looking forward to using my experience and knowledge to continue to help our members to build and maintain high quality and successful businesses.” More information on The Ice Cream Alliance can be found at www. ice-cream.org Angelo Susca Creating Savoury Flavours returns UK food industry consultant Werner Wheelock’s popular Creating Savoury Flavours course is returning for its eighth year to the UK. The five-day intensive training course from will run this October. Flavour specialists Dr David Baines and Richard Seal will tutor the course. The course is the only specialist lab-based course in the UK that concentrates solely on the science, application and creation of savoury flavours, the company says. It is useful for anyone responsible for developing and enhancing dairy flavours, and includes the use of enzyme modified cheese flavours, as well as flavoured sauces, seasonings, snack products and ready meals. It offers a high practical content, which allows flavourists to go back to basics and focus on the components and construction of a savoury flavour. Throughout the course the emphasis will be on stimulating creativity and developing new flavours for commercial use and delegates will leave with a savoury flavours tool kit of knowledge and techniques. Creating Savoury Flavours runs 26-30 October 2015 in Skipton, North Yorkshire, UK. For more information please visit www.vwa.co.uk. Emmi increases share in Kaiku Swiss dairy group Emmi has increased its share capital in Spanish dairy company Kaiku Corporación Alimentaria in San Sebastián to €10 million. At the same time, the Basque investment company Ekarpen increased its holdings with €6 million in Kaiku. This has had the effect of reducing the participation 8 DAIRY INDUSTRIES international May 2015 of Emmi by 2.6% to 73.5% in the firm. Emmi says it wants to confirm its commitment to Kaiku, which has strong market positions in Spain, Chile and Tunisia. Kaiku is the Spanish market leader in lactose-free dairy products and cold coffee drinks. The group's 2014 revenue amounted to approximately €375 million. BO Milch, the dairy branch organisation of Switzerland says the segmentation of the Swiss milk market into A, B and C milk types has proven itself despite the pressure the present market is under. The executive board of BO Milch has therefore decided to maintain the existing segmentation system unchanged. In the beginning of 2013 BO Milch introduced the current system, which has increased the value of all market players in the Swiss dairy market, it states. Elaborate controls ensure that all milk traded as B and C milk is used solely for their designated markets. Transparency of the segmentation has been good, but has been not implemented 100% by some market players, the organisation says. For example, there has been room for interpretation in the C milk category, but this can be stopped by a strict interpretation of the regulations. The BO Milch board has therefore decided to implement a stricter interpretation in the future. The Swiss segmentation regulations require that when milk money is paid to the farmer, each of the three milk segments is declared with quantity and farmgate price. BO Milch has conducted a comprehensive control survey of the 22 largest milk buyers (members and non-members) in December 2014. The result of the controls in Switzerland has shown a very high degree of transparency. In 18 organisations representing an estimated 94% of the purchased milk, the amounts of milk and money for each segment were declared. www.dairyindustries.com World News - Europe Kohler worries about Swiss market The Swiss dairy sector noticed that 2014 EU milk production was extremely high and prices were dropping, but it does not expect increased pressure on prices due to the abolition of the EU quota in the short and medium term, according to Stefan Kohler, managing director of the Swiss milk branch organisation BO Milch (pictured right). However, he expects free production in the EU to have an impact on Switzerland in the longer term. From 2016, milk production will increase in the areas of Northern France, Belgium, Netherlands, Northern Germany, Denmark, Ireland and southern England. An expansion in these areas could also put pressure on the price of milk in Switzerland. Kohler points out that, in particular, the now stronger Swiss franc has affected Swiss dairy export products. This has pressed the exporters of dairy products to lower the price (a fifth of the Swiss milk production is exported – especially as cheese). A value loss of CHF100-150 million (€95.8-143.7m) per year is feared. Quota end has also put pressure on the domestic market, as there is free trade with the EU in the cheese sector. Swiss dealers and processors often buy no-name, industrial cheeses when the price of domestic suppliers is not competitive. "Where cheese is used in processed products such as pizza toppings or sandwiches ‘Swissness’ plays almost no role. Here everything is about the price,” says Kohler. He also fears if the Swiss cheese abroad is much cheaper than in Switzerland, consumers would react, and shopping tourism would become even bigger than currently. Swiss consumers will travel to nearby cities abroad, because there Swiss cheese will be cheaper to buy. And it could also cause Swiss cheese dealers to reimport the cheaper exported Swiss cheese, in order to benefit from lower prices. Euronext launches dairy futures Euronext trading platform in Amsterdam has introduced futures dairy contracts on skimmed milk powder, unsalted lactic butter and sweet whey food grade powder as of 13 April. The dairy complex responds to the potential high volatility of European dairy prices, helping the industry to manage risk and protect margins, the company states. These futures were planned back in the autumn of 2014 for implementing after the expiry of the EU quota system, and due to the increased volatility of the sector, according to Euronext. The new contracts provide a response to the high volatility in the dairy sector. They offer the dairy industry a way to manage risk and protect margins across the entire dairy www.dairyindustries.com complex. Developed with the dairy community, the new futures and options contracts have been designed to meet the needs of market professionals who want to use appropriate price hedging tools, according to Euronext. EDA Annual Congress in Edinburgh The European Dairy Association’s annual congress is due to be held in Edinburgh, UK from 15-16 October. It will consist of sustainability and economic breakout sessions, along with the general assembly and World Dairy Forum. For further information, please visit www.eda2015.eu or email [email protected] May 2015 DAIRY INDUSTRIES international 9 World News IN BRIEF Milk production up in US Recent production numbers from the US Department of Agriculture showed that milk production in 23 US states increased by 1.7% from February 2014, according to the USDA’s National Agricultural Statistics Service. Milk cows on farms amounted to 8.622 million head, 106,000 more than the previous year. US cheese champion Guggisberg Cheese of Ohio, US, won the top award at the biennial Championship Cheese contest in Wisconsin, US, for its Swiss wheel, marking the first time a cheese company from Ohio has captured the top spot. Chinese buyers returning Chinese milk powder imports in the first two months of 2015 were the highest volumes seen for over six months, according to data from Eucolait. This does not mean the Chinese are yet fully back in the game, warns DairyCo. China has high levels of storage capacity meaning the country is able to take advantage of low global commodity prices. Therefore, Chinese stock levels could be crucial over the coming months to the rate of recovery in wholesale prices. If global supply signals begin to ease further, it could trigger an increase in activity from key buyers. New Zealand production drops Milk production in New Zealand fell 6% in February 2015, compared to the previous year. Drought has been impacting on the country's grazing conditions as milk production moves towards the seasonal trough. The Global Dairy Trade auction has seen prices fluctuate on the back of these developments by increasing nearly 20% in February before falling by a similar margin in March/April. Make way for donkey cheese Camel chymosin coagulant Far-M has the ability to clot donkey milk, according to Chr Hansen. Far-M, in addition to bovine milk use, is the only known option for coagulating camel milk, due to its high milk clotting specificity and reduced proteolytic activity. Chr Hansen says this opens up new business opportunities for cheese producers. It has previously been impossible to make donkey milk coagulate, since the level of kappa casein has been detected at very low levels or completely absent. Research on Far-M and donkey milk was initiated by Dr Giuseppe Iannella, Chr Hansen food technologist. Dr Iannella says: “The idea to produce cheese came to me through an Italian owner of a farm breeding donkeys and who wanted to explore the employability of donkey milk. Through my research, I discovered that the casein micelle present in this milk is efficiently coagulated with Far-M. This has resulted in the first cheese produced with donkey milk using rennet coagulation. The yield is limited due to the low levels of fat and protein in donkey milk, but the result is a good and tasty cheese”. Fresh donkey milk cheese has a very mild taste and its texture is semi-rigid. After just a few weeks of ripening, the cheese develops a more distinct, piquant flavour and an aftertaste characteristic of donkey milk. The texture becomes very hard, and as Dr. Iannella notes, “breaks like parmesan.” Donkey milk cheese making is similar to that of cheese made from cows’ milk. However, due to the composition of donkey milk, the yield is much lower, at around 3%, dosage is higher and the milk should not be thermally stressed, as it impairs enzymatic reactions. Michael Fooken Jensen, global marketing manager cheese at Chr Hansen, says: “This research confirms that Far-M is a unique product for coagulation of milk.” Facts about donkey milk 'RQNH\ PLON KDV ORZ OHYHOV RI SURWHLQ and fat, but is rich in lactose. It is similar to human milk, and can be used as an alternative for infant nutrition ,WLVDOVRFKDUDFWHULVHGE\ORZFDVHLQDQG a particularly high whey protein content, which confers anti-microbial properties to the milk 7KHKLJKFRQWHQWRIODFWRVHLVUHVSRQVLble for the good palatability and for optimising the intestinal absorption of calcium that is essential for bone mineralisation in infants. Source: Chr Hansen Global dairy ingredients to 2020 A report from Persistence Market Research predicts that the rising population, urbanisation and increasing demand for dairy products in food consumption are expected to increase the overall demand for dairy ingredients globally. Also, the rising popularity of protein-enriched foods and beverages has led to increasing awareness among consumers to become more conscious of health benefits related to a dairy-rich diet. Increasing innovations in the industry are helping to drive down the cost of production and incorporate additional 10 DAIRY INDUSTRIES international May 2015 benefits to the products. This is also acting as an important driver for the dairy ingredient market, the analysts point out. The Asia-Pacific region is the largest dairy ingredients market followed by Europe and North America. Milk powder holds the largest share in the global diary ingredients market. Milk protein concentrates and milk protein isolates have high growth prospects due to increasing sports activities globally as they have high usage as sports supplements. Consumers are increasingly becoming more active on maintaining good health and are conscious to include various nutraceuticals food products (including dairy ingredients) in their regular diet. Additionally, the increasing demand from an ageing population is expected to drive the global dairy ingredients market. According to The United Nations Department of Economic and Social Affairs’ (UNDESA) population division, there were 841 million people aged 60 years and above in 2013, compared to 205 million in 1950. It is projected to reach over two billion by the year 2050. www.dairyindustries.com World News Costa Rica upholds Provolone Middle East aims for Irish dairy Bord Bia, the Irish food board, is predicting that exports to the Arabian Gulf could increase by 50% over the next five years. Exports from Ireland to the region increased by 28% last year to €247 million, according to the board. Irish dairy products such as Kerrygold butter and cheeses are also being seen on Middle Eastern shelves, it notes. Meanwhile, 18 Irish food and drink companies will join a new Bord Bia and Compass Group Ireland programme that seeks to help small and medium-sized Irish companies get their product ranges listed in the foodservice market. The inaugural Bord Bia/Compass Group Ireland ‘Food Heroes’ programme is aimed at providing participants with tailored support and guidance to assist them to secure, grow and maintain business with Compass Group Ireland at home and overseas. US ice cream growth planned The ice cream market in the US is expected to grow at a compound annual growth rate of 2.09% in revenue, and rise by 1.46% in volume terms through 2018, according to a report from TechNavio. The report offers analysis of the ice cream industry in the country, which consists of take home, impulse and arti- sanal segments. In the year 2013, the American ice cream market was mainly driven by the take home segment, which accounted for a market share of 63.68%. Currently, the market is being driven by rising disposable incomes, introduction of new flavours, increasing impulse purchasing, and huge demand for ice cream products among consumers. That being said, the market is expected to witness decelerating growth during the forecast period because of the mature nature of the market. Tetra Rex rolls out worldwide Following its introduction with Finnish dairy Valio, the world’s first fully renewable pack, Tetra Rex Bio-based, is now being rolled out to Tetra Pak customers worldwide. Valio has been selling its Valio Eila brand of lactose free semi-skimmed milk drink in Tetra Rex Bio-based for the past three months and now plans to use the fully renewable package for some other products in its range. At the same time, the company has also decided to use Tetra Pak’s 100% bio-based closures for all its gable-top packages. “After all of the hard work and significant investment that has gone into bringing this package to market, it is hugely rewarding to get such a positive response from both Valio and their consumers,” says Charles Brand, executive vice president of product management & commercial operations for Tetra Pak. Tetra Rex Bio-based is now available in a range of sizes, from 250ml to 2000ml, for www.dairyindustries.com all chilled milk specifications. The package will soon be deployed by more customers in Europe, and the company is already having discussions about launching it with dairy companies in other parts of the world. Tetra Rex Bio-based is manufactured solely from a combination of plastics derived from sugar cane and paperboard. It won a gold award at the Pro2Pac Excellence Awards in the UK for being the world’s first carton made entirely from plant-based, renewable packaging materials. Costa Rican authorities upheld a decision to limit the use of the world “Provolone” to only Italian-made cheeses, as a result of the geographical indication agreement in its free trade agreement with the EU. Shawna Morris, senior director of the Consortium for Common Food Names, warns that the EU is “wielding the leverage of its free trade agreements or GI list swaps with countries in order to push the interests of many to the side and give advantages to select EU producers.” Fonterra exec returns to Danone Fonterra Co-operative has announced the resignation of Pascal De Petrini, managing director of the Co-operative’s Asia Pacific, Middle East and Africa (APMEA) business unit, and member of Fonterra’s management team. Petrini has decided to return to France to accept a role with his former company, Danone, as executive vice president strategic resource cycles, in mid-June this year. Fonterra chief executive Theo Spierings says, “Since joining Fonterra in October 2013, Pascal has strengthened our consumer and foodservice business. We respect his decision to accept a new challenge and thank him for his leadership of our APMEA business during his time with the Co-operative. “We have started the process to recruit Pascal’s successor and our aim is to have a final structure in place by 1 August.” May 2015 DAIRY INDUSTRIES international 11 $%/- +.' !"# +.' +.' ) +.' * +.' + ''22% +.' &#' +.' $%( +.' +' +.' 0-1. +.' ,- +.' + +.' Dairytech Introducing Dairytech A new show for the dairy industry launches in Milan 19-23 May D airytech is the first edition of the exhibition specialising in technology and solutions for the dairy industry, and is organised by Ipack-Ima. From milk collection and storage to processing of finished products, down to packaging and pre-sale preservation, Dairytech at Fiera Milano offers an overview of the supply chain and processing developments for the dairy industry, according to the organisers. Main exporter Dairy is one of the most important sectors of Italy’s food industry, which is facing increasingly complex challenges resulting from globalisation, on-going innovation, evolution in consumer preferences and the increasingly important role of sustainability. Italy is the world’s first exporter of technology for the dairy industry: in 2013 it sold machinery on foreign markets for a total value of €65.8 million, with a growth of 27 per cent, which more than made up for the drop suffered in 2012. Over half of exports are shipped to the European continent; over the last few years, the export share bound for Asia (particularly Malaysia, Bangladesh, Thailand and India) has also increased. An interesting development area is Central and Latin America, while the North American export share is not as relevant. A comparison with other main countries exporting machinery for the daily industry worldwide emphasises Italy’s leading role over the last five years: it was the first exporting country in 2010, 2011 and 2013 and the second one in 2009 and 2012. In particular, in 2013 13 per cent of all exported machinery was made in Italy.” The latest data available on the first semester 2014 confirms Italy’s leadership. Other countries include Denmark, Sweden and Germany. Cheese stable On the technology user front, the Italian dairy market shows a substantially stable performance in terms of value and a slight decrease in terms of quantity for www.dairyindustries.com butter and milk, while cheese remains stable, since 2007. Domestic production and imports also show no major changes (essentially equal for milk, with Italianproduced butter and cheese exceeding 60 per cent). As shown by the qualitative data of the Ipack-Ima observatory, this market area closed the first half of the year with positive results, particularly in terms of exports. The positive trend expected by companies should continue through the last six months of 2014; only employment is expected to remain completely stable. The upcoming show Dairytech will be part of an event together with Ipack-Ima, Meat-Tech, Fruit Innovation, Converflex and Intralogistica Italia. It will serve as a springboard for the industry with 2,500 exhibiting companies and 80,000 expected visitors, and the conjunction with the Expo 2015, whose theme is “Feed the planet. Energy for life.” After 2015, the exhibitions will continue taking place every three years. Conferences More than 100 events including international conferences, round tables and workshops top off the offer at Dairytech, IPACK-IMA, Meat-Tech, Fruit Innovation, Intralogistica Italia and Converflex. Visitors will not just benefit from an unparalleled product and service display spanning from packaging and processing technology, to package printing, to the complete fruit and vegetable chain through to consumer products and logistics, but also from the opportunity to take part in meetings and discussions held at the Rho exhibition complex between the Stella Polare Congress centre, dedicated areas inside the exhibition halls and the “Innovation Corners” for innovation and exhibitor presentations. In addition to conferences, the event calendar also includes institutional meetings with several national and international associations, which chose Ipack-Ima and its related exhibitions as the top trade event in 2015. Among events is the International Conference “Designing a resilient future: food, technology and sustainable development” organised by Ipack-Ima in partnership with the United Nations Industrial Development Organisation (Unido) in cooperation with the Expo, promoted by the Ministry of Economic Development, ICE – the Italian agency for foreign trade, Anima and Assofoodtec and sponsored by Conai. Speakers, including The Culinary Institute of America, Google Food, Barilla and Unido, will share their vision of the future of food between technology and sustainability. Transport The new railway station for high-speed trains to and from Italy and Europe serving the Fieramilano exhibition centre is now operational with the new designation "Rho Fiera Expo Milano 2015”. This is an advantage for incoming exhibitors, professional visitors and global buyers attending the events. The rail service and a station located just a few hundred metres away from the entrance to Fiera Milano will enable exhibitors and visitors to access the fairgrounds very easily, even from locations far from Milan. Dii For further information, please visit www.dairytech.it May 2015 DAIRY INDUSTRIES international 13 IDF WORLD DAIRY SUMMIT 2015 CLOSING THE NUTRITIONAL GAP WITH SUSTAINABLE DAIRY SEPTEMBER 20-24, 2015 VILNIUS, LITHUANIA www.idfwds2015.com New Product News Arla goes Icelandic in UK Arla Foods is reaching for the Skyr with the launch of Iceland-style yogurt in the British market. Skyr is a fat free, reduced sugar and high protein Icelandic style yogurt containing 30% less sugar compared with similar products in the market place. Arla Skyr is available in 450g pots in three flavours: simply natural, mixed with strawberry or mixed with honey and in 150g pots in five flavour variants: simply natural, layered with Nordic sour cherry, layered with strawberry, layered with apple and lingonberry and layered with Nordic mixed berries. The 150g pots are priced at £0.85 (€1.17), while 450g pots retail for £1.69 (€2.32) at retail outlets. Müller Rice gets a remix Remixing a traditional rizogalo recipe, Müller Rice Remix: Greek Inspired introduces a sprinkling of cinnamon to dairy rice, teaming it with a side of apple or strawberry compote in a twin-pot. The UK launch is being supported by a TV ad and digital campaign, all featuring Müller’s rapping bear Tasty B. The variants are sold in singles, four-packs and six-packs, with RRPs of £0.69 (€0.95), £2.69 (€3.70) and £3.89 (€5.35) respectively. www.dairyindustries.com Vinamilk's Ozela beverage for 'tweens' Vinamilk, Vietnam's leading dairy products manufacturer, has launched drinking yogurt under the brand name Ozela, designed to meet the needs of preteen children, and is packaged in combibloc Mini 200ml packs from SIG Combibloc. The yogurts, available in strawberry, orange and kiwi/apple, provide an extra portion of B vitamins. The launch of Ozela is supported by TV commercials, supermarket promotions, activities in schools and the distribution of free samples. Aimia adds Milfresh Professional Aimia Foods has added a new line to its Milfresh range in the UK. Milfresh Professional has been developed as a cost-effective alternative for vending operators with high footfall sites and heavy milk usage, such as cafés. Milfresh Professional is a high-density, granulated milk supplied in a 1kg bag, which delivers more product to each canister, reducing the number and frequency of operator visits in order to refill machines. It allows any machine to produce fat free, authentic, coffee shop standard drinks with the same high quality proteins and amino acids as fresh products, which are preserved through the Milfresh drying process. Pudding in Zen Monkey the corner for breakfast Müller UK has launched Müller Püd Corner, a dairy dessert with over 75% skimmed milk and crunchy toppings. Müller Corner’s dessert twin pots feature three combinations: chocolate dairy dessert with milk and white chocolate-coated crispy balls, toffee flavour dessert with milk chocolate digestive pieces, and chocolate dairy dessert with crunchy, white, chocolate-coated flakes. The variants are available in four-packs with a RRP of £2.49 (€3.42) per pack and are on shelf in British supermarkets. Zen Monkey of the US has introduced a product that combines apple juice-infused rolled oats, diced fruit and Greek yogurt in a pre-mixed, ready-to-eat cup. The non-fat yogurt comes in five flavours: apple cinnamon, blueberry, peach, pineapple coconut and strawberry. Each 5.3oz cup carries the tagline of “breakfast solved.” IN BRIEF Drinkpur from Emmi Swiss dairy Emmi has introduced three new varieties in the 250ml Drinkpur yogurt drinks range: strawberry, raspberry and tropical (mango, pineapple and passion fruit). Two seasonal varieties have also been launched: banana-kiwi and strawberry-rhubarb. Butter with sea salt Panos Brands in the US, marketer of the Andrew & Everett cheeses and butter, has tweaked its butter formula to now be made with sea salt and to be “free from” consumer-unfriendly ingredients. The sea salt butter is made only from milk sourced from smaller, family-owned farms. Müller world editions German dairy Müller has launched the Joghurt mit der Ecke World Edition line with four flavours: Bora Bora (pineapple and coconut), Mumbai (mango-papaya), Sevilla (orange and chocolate balls) and Venezia (pistachio and mini Amarettinis). RRP is €0.59 for a 140g cup. Tropical tastes The Fructus Brasil range of 100% natural ice creams features exotic tropical flavours such as cupuaçu, graviola, caja, brazil nut and acai, which are sourced from trees growing in the Amazon rain forest. The range is available in the UK from Portuguese and Brazilian food and wine importer, Atlantico. Spanish orange quark German dairy Weihenstephan has developed a fruit quark, Spanish Orange. The addition of mild yogurt makes the fruit curd especially creamy and it is free from preservatives and gelatine. RRP is €1.89 for 500g. May 2015 DAIRY INDUSTRIES international 15 Functional Focus Arla UK’s strategy chokes on Gulp E xpect to fail if you don’t differentiate. That’s the lesson that most business people learn – usually fairly early on in their careers. Oddly, the marketing team at Arla Foods UK – part of European dairy giant Arla – didn’t seem to know this when they launched a dairy drink called Gulp. And so, like First World War generals ordering a head-on attack on the enemy machine-guns, they decided to launch, into a category that was already dominated by two big, popular brands, a product that was not differentiated in any respect: 1RWE\SULFH 1RWE\LQJUHGLHQWV 1RWE\QXWULWLRQDOSURILOH 1RWE\EUDQGLGHQWLW\ 1RWE\SRVLWLRQLQJ The UK has a £100 million (€136.8m) category of flavoured drinking milks, mostly consumed by teenage males and “tweens”. It is growing steadily – increasing in value by 20 per cent between 2011 and 2014. It is dominated by just two brands – Friesland Campina’s Yazoo with 45 per cent share and Dairy Crest’s Frijj with 55 per cent. Frijj was the brand that gave birth to the category. In April 2013, Arla Foods UK made a bid for a share of this market, launching Gulp into mainstream supermarkets. In a media interview given at the time the creative director of the advertising agency supporting the launch, W+K London, said, “Gulp is a milkshake launching into a category over-ex- 16 DAIRY INDUSTRIES international May 2015 Lack of differentiation failed Arla’s Gulp milkshake in the British market By Julian Mellentin hausted with products featuring big, gloopy bubble writing on the pack. To disrupt this, what we needed was an ownable idea. With the style and tone of what we’ve ended up with, we hope Gulp can do just that.” Except that the tone of Gulp’s packaging design was little different from the existing brands. And far from threatening to “disrupt” – now a seriously over-used word – Gulp was a straight me-too of the leading brands, with zero point of difference. There was no “ownable idea,” there was no point of difference, just a me-too. ‘Charge!’ is not a strategy Whether your company is large or small, the fact is that most food and beverage markets are mature and well guarded and competing Market leading brand Frijj, made by Dairy Crest, has created a new point of difference in the flavoured drinking milk category with the launch in January 2015 of a new range of reduced sugar milkshakes. The new line of Frijj milkshake has 40% less sugar and is available in 471ml bottles in two flavour variants: chocolate and strawberry. Regular Frijj has only 10.8g of sugar per 100g. The move is a response to growing consumer concerns about sugar. Dairy Crest says that consumer insights work found that sugar content is a barrier to category purchase for some 30 per cent of shoppers, while others limit their consumption of dairy drinks due to concerns over sugar intake. The company says that by providing product with 40 per cent less sugar more people can give themselves permission to buy it. The hope is that the new Frijj line will recruit over half a million new households into the category and encourage existing consumers to indulge more often. www.dairyindustries.com Functional Focus in them is tough, possibly tougher than any other consumer market. Had Arla UK’s marketing executives read Harvard Business Review they might have found an article that has become a classic in helping you think about strategy. Titled “Strategies to crack well-guarded markets,” it provides some useful insights for dairy companies faced with tough markets. The authors, Professors Bryce and Dyer, studied the strategies and the results of hundreds of companies that had tried to break into established markets. One of the salient conclusions will be familiar to anyone who has ever had any military training or studied military history: you should never make a frontal assault. The authors describe it as the key lesson to be taken from millennia of warfare. Successful entrants, say Bryce and Dyer, “don’t engage in frontal attacks, because market leaders will stop them in their tracks with price wars, ad blitzes and other retaliatory tactics.” One of the examples they give is a comparison of the performance of Red Bull with Virgin Cola. The latter staged a head-on assault on the US cola market, a stronghold held by Coke and Pepsi, with ad blitzes and comparable pricing but never got more than one per cent of that market. Red Bull, on the other hand, entered the US with a niche product, in innovative and entirely new packaging, and distributed (at first) only through bars and convenience stores. Having seized leadership, Red Bull has been able to hold its own against over 150 me-too brands. Asked how he had defeated the DUPLHV RI 1DSROHRQ %RQDSDUWH DW the Battle of Waterloo in 1815, the British General, the Duke of Wellington, replied: “The French attacked us in the usual way – and we saw them off in the usual way.” Gulp made its frontal assault on a well-guarded category, and within 18 months the product was withdrawn owing to disappointing sales. Dii www.dairyindustries.com “ Don’t engage in frontal attacks, because market leaders will stop these in their tracks with price wars, ad blitzes and other retaliatory tactics Strategies to Crack Well-Guarded Markets, Bryce and Dyer, Harvard Business Review, May 2007. You can read the article via this link: https:// hbr.org/2007/05/strategies-to-crack-wellguarded-markets ” Julian Mellentin is director of the Centre for Food & Health Studies, a London think tank. E-mail him via suzanne@ bellpublishing.com DDW The Colour House The place your imagination can call home Enter a world of possibility, where creativity blends with advanced technical capabilities to bring your ideas to life. Take your dairy products from ordinary to extraordinary with the perfect shade of colouring. Come to The DDW Colour House, and let the magic begin with our complete line of caramel and natural colouring. +44 161 886 3345 +353 21 435 3821 d d w c o l o u r. c o m May 2015 DAIRY INDUSTRIES international 17 European Union Europeans lose quota fetters E xporters of liquid milk and associated products to the European Union (EU) may have to work harder to secure sales in future, with the EU scrapping production quotas. They may also have to fend off tough new competition from EU exporters in their domestic markets. Bosnia and Herzegovina was the top country of origin for imported milk into the EU in 2013, according to European Commission data. The value of Bosnian milk imported into the EU in 2013, the last year for which data is publicly available, was €9.6 million. Switzerland came in second, with imported milk into the EU valued at €5.8 million, followed by Norway with €2.8 million and Serbia at €1.4 million. European dairy farmers were already producing sufficient milk, butter and cheese for the EU market before the end of the milk quotas, warns Alexander Anton, the secretary general of the European Dairy Association (EDA). He tells Dairy Industries International: “We have production of 108 to 110 per cent already; we are competitive and we don’t Phil Hogan need imports,” he explains. Indeed, he 18 DAIRY INDUSTRIES international May 2015 Protests at EMB’s EU Faironika. Photo courtesy of the European Milk Board The outlook for dairy exporters both within and outside the EU is uncertain as the chains come off for a post-quota world, reports Carmen Paun and &LOOLDQ'RQQHOO\LQ%UXVVHOV=ODWNRýRQNDã in Novi Sad, Serbia; Gerard O’Dwyer in Helsinki; and Raghavendra Verma in New Delhi claims dairy “imports into the EU have been decreasing over the past 10 years,” with only certain segments, such as New Zealand butter and Swiss Emmental cheese holding their own. Even there, Swiss producers face a double fear; that of being squeezed by increased production resulting from an end to the milk quotas, as well as the effects of the Swiss franc rising against the currently weak Euro. The exchange rate doesn’t help the situation of Swiss dairy manufacturers, says Sandra Helfenstein, spokeswoman for the Swiss Farmers’ Union. “The Swiss milk producers had big economic problems and no solution in sight before the new EU situation,” she says, adding that exporters will keep pressing for overseas sales of their most successful product: cheese. Producers continue to seek export expansion in the US, China, Japan and Russia, she says, “but it is not so easy, because our products are expensive and the worldwide competition hard.” This sentiment is shared by the Swiss dairy association Swiss Milk. “It won't be easy, but our exports will try to be maintained,” Heinz Minder says, who also concedes that the Euro-Swiss franc (CHF) exchange rate “has changed disadvantageously” of late. This time in 2014, one Euro bought CHF 1.22. Now the currencies are largely at parity. “We have observed that the current weakness of the Euro concerns the Swiss dairy industry relatively strongly. Decisions in milk price cuts have already www.dairyindustries.com European Union been made, the processors and exporters in turn must accept margin losses,” Jurg Jordi, spokesman for the Swiss Federal Office of Agriculture (FOAG) says. Concerns There are similar concerns in Bosnia and Herzegovina, where dairy producers are especially worried about increased EU milk exports. “Domestic dairies already have purchased domestic milk surpluses that cannot be placed on the EU market,” warns Tijana Slagalo, secretary for agriculture and the food processing industry, at the Foreign Trade Chamber of Bosnia and Herzegovina. 9HGDG6DNLþRIWKHGHSDUWPHQWRIDQLmal breeding and husbandry at Sarajevo University agrees. “Milk, imported from the EU, will end up here and shake the already bad situation in the Bosnia and Herzegovina dairy industry,” he notes. “No agricultural production in our country can be competitive to EU production.” He says problems include Bosnian dairy producers being paid lower subsidies than those paid in the EU, the Bosnian government neglecting the sector domestically, farmers struggling to adopt commercial methods, and foreign-owned shopping centres favouring EU brands. In neighboring Serbia, Ljubiša -RYDQRYLþ SUHVLGHQW RI WKH 6HUELDQ Association of Milk Producers, says his industry will have to raise its game to compete with unfettered EU production: “We are aware that we will have to improve the quality of milk in the coming period, but it cannot be done overnight.” In the short term, this could mean market intervention and storage. “The longterm solution is certainly to invest in this sector, through grants and premiums, and to train farmers in order to raise awareness about the importance of high quality Alexander Anton, secretary general of the European Dairy Association (EDA) www.dairyindustries.com PLONSURGXFWLRQµ-RYDQRYLþVD\V The Federation of Norwegian Agricultural Co-operatives (Norsk Landbrukssamvirke) expects more competition from lower cost EU-made dairy products in Norway. “The quota change comes at a time when per litre milk prices in the EU are now less than half that of per litre prices in Norway. The low EU price will result in large amounts of dairy products, leading to tougher competition from imports for milk producers and the food industry generally in Norway,” says Arne Ivar Sletnes, the federation’s head of international affairs. That said, European exporters may still find Norway a difficult market, Jens Tjentland, a senior adviser at the state agri-agency Landbruksdirektoratet says. “High milk prices are part of Norway’s agriculture policy. If price differences between Norway and the EU rise, we raise the level of compensation,” he says. Effect on trade Further afield, India’s US$530 million dairy product exports (April 2013-March 2014 to all countries, as per APEDA, India’s Agricultural & Processed Food Products Export Development Authority figures) may fall following the end of EU quotas, notably skimmed milk powder (SMP). “It is bad news for Indian dairy producers as exports were already dropping due to falling Chinese demand,” says Anil Burman, an executive member of the Indian Dairy Association. “We are not price competitive and do not have a reputation of producing very good quality milk products.” Burman says the cost of producing SMP per kg is $2.25 and export price is $2.90. “Domestic prices are always higher and companies export to get tax benefits,” he says. Demands What might make things even worse for these exporters to the EU is that quota abolition is partly designed to give Europe’s dairy sector more milk to increase exports, maybe to countries from whom Europe has been importing. The EDA has released a statement predicting that global dairy markets will see growing demand, especially from Asia and Africa. Milk quota abolition is supposed to give the EU's milk producers more flexibility to respond, the European Parliament said in a statement on 1 April. “Even with quotas, EU dairy exports have increased Romuald Schaber, European Milk Board president and vice president Sieta van Keimpema in value by 95 per cent over the past five years,” it adds, noting that exports of dairy products to South Korea alone more than doubled between 2010 and 2014. The end of milk quotas mark an important step towards market orientation of the EU’s Common Agricultural Policy (CAP), Anton says, noting that EU dairy is prepared. Moreover, they will see their administrative burden decrease, he adds. But not all dairy farmers in Europe agree with him. The European Milk Board (EMB), the European umbrella of national dairy farmers’ associations, says that the end of milk quotas could push many small milk producers out of business because of competition from large dairy multinationals. “Politicians are pushed by the industry, who just want to push exports, and also by the big farmers’ organisations, who are working in favour of the industry,” EMB president Romuald Schaber says, speaking during an EMB protest in front of the European parliament in Brussels. “The chances that we will have from now on to get cost-covering prices from the market is even lower than before,” he adds. Milk prices have already dropped in some EU countries below €0.30 per litre, while a recent EMB study on production costs shows that they range between €0.40-€0.50. He is also worried that the prices will continue to drop even more, which will create a crisis for many milk farmers in Europe. This is due to stepped up production from larger dairy farmers, who will not have to worry about quota caps. The EMB calls for a market responsibility programme to be introduced “to oblige dairy farmers to act responsibly in line with the market in times of crisis,” it says. This would provide bonuses to those farmers who produce less milk in times of surplus. Dii May 2015 DAIRY INDUSTRIES international 19 European Dairy Association Look ahead, Europe D airy has suffered a fair amount over the last year or so, due to the persistent drag of low farmgate prices on the industry. This has made meetings interesting, and the more than 220 dairy experts who attended and exchanged views at the EDA Dairy Policy for the 21st Century conference in Brussels showed that dairy policy after the quotas end is not a homogenous topic. That being said, there was a lot of optimism around. EDA president Michel Nalet opened by telling the audience, “It is hard to find a sector with more promising prospects in the future than dairy,” quoting EU agriculture commissioner Phil Hogan. MEP from Ireland Jim Nicholson joined the EDA president in underlining the importance of the dairy sector for the sustained development of European agriculture. Nicholson confirms that the prospects for dairy are and remain favourable, and he also insists on a further improvement of the Milk Market Observatory (MMO), which collates information from member states on the dairy industries in the various countries. He notes that some players have introduced A and B pricing structures for milk, which may provide more certainty in 20 DAIRY INDUSTRIES international May 2015 Europe’s strength lies in unity in a post-quota world – perhaps. Suzanne Christiansen reports from Brussels pricing relations going forward. “We’re seen the green shoots of recovery, but the prices remain too low for a sustainable future,” Nicholson says. “We need to put a floor into the market.” He also says the Russian ban had shown the weakness in becoming too reliant on one country as an export market. “We have to explore all export opportunities.” Nicholson further states, “We have to resist sliding back into the past, and start looking to the future. We’ve known about the end of quotas for a long, long time, so it’s not all doom and gloom. The medium and long-term prospects look good as the sector undergoes a period of restructuring. We have an opportunity to build a more confident dairy sector. We shouldn’t wait for New Zealand and the US to tell us what the price of milk is going to be, let us tell them. Let’s become global leaders, not global followers.” Tom Tynan, member of the cabinet of EU Commissioner Hogan, says the MMO will be enhanced through improved reporting from countries, for improved relevance to the market. While focusing on the need for further investments and the exploration of new markets, Tynan adds that Europe is ready for major expansion into the global markets based on its huge potential for milk and dairy production. Tynan points out that Ireland is getting ready for post-quota and has recently seen the opening of the Glanbia €185 million facility. “It has been 50 or 60 years since such an investment of any sort has taken place in Ireland.” He also observes that New Zealand’s growth has been exponential and outstripped Ireland’s in the same time, due to Ireland being constrained by quotas. This difference will disappear in the future, he states. “With the increase in milk supply, the dairy industry has been and will be a dynamo that has helped lift Ireland out of a very dire recession.” Tynan quotes Dr Richard Haass, former US envoy to Northern Ireland, who says that raising the profile of food and agriculture and implementing it into social and foreign policy will provide stability www.dairyindustries.com European Dairy Association in regions such as Asia and Africa. Africa alone is expected to have one billion middle class consumers by mid-century. By 2019, Chinese dairy demand is expected to growth by 43 per cent. Thus the budget for promotions and redirecting products to overseas markets needs to increase. European exports perform extremely well in international perception surveys, he points out. Other new markets for dairy, such as sports nutrition, are also expanding worldwide. “There is a huge focus on sports nutrition, and the modern consumer now has knowledge of the effects of food,” he states. He also says environmental legislation can have a major impact on the development and growth of the dairy supply chain. Around 44 per cent of water use in the European Union is used in agriculture, he points out. “We have to work on building alliances to support agriculture. Farmers, processors and retailers all need each other.” That being said, he notes that the EU superlevy for the last year of quotas will be the highest ever – €750 million in total, for countries such as Ireland, Poland and Germany. “However, the financial blow will be softened by allowing these countries to pay in installments over the next few years,” Tynan adds. Other new instruments, such as contracts and establishing new producer organisations, have been put in place to help the industry as it transitions. “Certainty can never be guaranteed and price volatility is here to stay,” he notes. “Dairy farmers remain vulnerable to price fluctuations, but it’s about how to manage volatility.” Mansel Raymond of COPA asked for some support, and wondered if the last year of superlevies might not be ringfenced for helping struggling dairy farmers. The money will go into the general budget, Tynan says. Nicholson points out that the problems could be alleviated by greater cooperation for the benefit of all, rather than it being processors versus farmers, as it too often is: “Volatility is here to stay and we don’t see an end to it.” PM report The podium discussion, moderated by EDA vice chair and executive vice president of Arla Foods Jais Valeur, focused on how to manage the development of the dairy farming and processing industry www.dairyindustries.com in the post-quota era. He also updated the audience on how well the Danish industry has been doing, over the last 10 years. The national herd has halved, and 90 per cent of the farmers have left the industry through retirement or attrition, but the same amount of milk is being produced in Denmark. Arla’s 13,500 farmers have also told the board that they will be producing one billion more kilograms of milk next year in the country. Valais also exhorted the EU to be a leader rather than a follower. Professor Holger Thiele from the Universty of Kiel in Germany started the debate by not only stating the need for more competitiveness, but also by asking for a moderate increase of the existing safety net. He also seeks more risk management with the possibility of introducing a market-based insurance system in the long run. Finally, he believes Europe should foresee specific support for the dairy producers in specific areas such as mountain regions. MEP Eric Andrieu shared his view that increased price and cost volatility in the future will need to be managed. According to Andrieu, enhanced market transparency will help all participants in the dairy sector to take the right business decisions. Dairy markets will need efficient tools in the future. Any form of supply management is the appropriate tool to balance out demand and supply and to limit volatility. Commenting on the contributions of both Thiele and Andrieu, Jens Schaps, director at DG Agri, says the US model for milk margin insurance would not be an option for Europe as the margins guaranteed in the US are usually way too high. He also confirms that the medium and long-term prospects for the EU dairy sector are profoundly favourable. The dairy markets will be driven by an increasing global demand, especially from Asia and Africa. The EU Commission is focusing on support for broader market access in third countries for EU dairy products. In the Q&A following, Francis Reid of Fonterra stood up and said, “Our view of Europe is that it has a competitive dairy sector. New Zealand’s output is increasingly constrained due to environmental issues. What would you recommend Europe should do to meet the future nine billion consumers’ demand?” And Valeur replied, “Fonterra is investing in Europe, and we think we’re in a crisis!” The afternoon ended with Valeur noting, “The end of the quota regime is a huge progress in terms of CAP simplification – one of the core requests of all agricultural stakeholders and politicians.” Dii Tom Tynan, EU Commission EDA president Michel Nalet MEP Eric Andrieu Dr Holger Thiele, University of Kiel May 2015 DAIRY INDUSTRIES international 21 Nutrition T he world of human nutrition is undergoing a seismic change, and the idea that saturated fats are ruinous to human health has now been disproved, after decades of erroneous nutritional advice. “The Saturated Fat, Dairy and Cardiovascular Disease” conference, held by the Dairy Council and DairyCo in three cities in the UK – Cardiff, Glasgow and London wound up not offering definitive answers, but showed that dairy is no longer a dietary demon. Dr Anne Mullen, director of nutrition for The Dairy Council, opened proceedings by noting, “Milk and milk products are very integral to the UK diet for all age groups. They provide significant quantities of energy – very nutritious. Saturated fats are why we’re here today.” She says that there is a lot of “diversity in the saturated fats family. Not all saturated fatty acids are created equal.” But there is a lot of confusion out with the public, she notes. “Scientific studies have been misinterpreted by the media,” Mullen says. Hence the conference, “which looked at the role of saturated fats in cardio metabolic disease, the association between, milk, dairy foods and cardio metabolic disease, and untangling the matrix and getting perspective for public health about nutrients and foods.” It was a tall order. Dr Ailsa Welch, the chair for Norwich Medical School at the University of East Anglia in the UK, set the scene – coronary heart disease (CHD) is the UK’s single biggest killer, with one in six men and one in 10 women set to die from CHD. That being said, there have been dramatic changes in CHD mortality over the last 40 years, with the rates declining. Unfortunately the UK still has one of the higher rats of mortality from CHD in the European Union. Meanwhile, the rate of type 2 diabetes is increasing, which is a risk factor for CHD. It is estimated that the NHS spends £14 billion a year treating avoidable diabetes complications, and more than 2.7 million people in England will suffer from it. Lack of physical activity is a contributor. There was some good news. as the intake of fruits and vegetables is also increasing, with an average of 4.1 of the recommended five per day now being eaten. Dr Scott Harding, a lecturer in nutrition science at King’s College in London, UK, asked what the fat facts were. “Fat is gen22 DAIRY INDUSTRIES international May 2015 Cardio 101 What are the fat facts about saturated fats? A Dairy Council conference in three British cities investigated. Suzanne Christiansen reports erally associated as a negative nutrient and is not considered healthy to store,” he states. “But as we know, fat gives things flavour, and fats can help metabolise certain essential vitamins in our body.” Lifestyle and diets is the main driver behind the decline in cardiovascular disease (CVD) rates in the UK, but it remains a substantial killer, with one in three dying from CVD. As saturated fatty acids are complex, it makes it complex to translate to the general public. Studies over the years have shown there is no direct link between cholesterol eaten in the diet and cholesterol levels in the bloodstream. However, past recommendations restricted high cholesterol Photo courtesy of Milk Life www.dairyindustries.com Nutrition foods such as eggs from the American diet. “We have to look more holistically at the dietary patterns,” he notes. Professor Philippe Legrand of the L’Institut National de la Recherché Agronomique, asked whether saturated fatty acids were friends or foes. “Saturated fats are nutrients, not poisons,” he states. “The only good questions is, which dose is optimal for human health?” What people don’t realise is that we not only eat saturated fats, but the body also produces them, Legrand says. “We need saturated fats for things such as membrane structures and anti-viral roles. Some saturated fatty acids can even lower cholesterol.” The problem is that these saturated fats have been linked to CVD, but the link is one of amount, not by structure. “There is no reason to consider saturated fatty acids en bloc any more,” he states. “The up-to-date recommendation is to split up the fatty acids group.” However, consumers should eat less processed meat and avoid too much processed food and palm oil, Legrand notes. “You have to consider the origins of the saturated fatty acids.” Dr Marianne Geleijnse, of Wageningen University in the Netherlands, Glanbia spoke about meta-analyses of dairy consumption and cardiovascular disease. She notes that many minerals can affect blood pressure, and that CVD covers many kinds of heart-related diseases. “As much as 90 per cent of CVD can be prevented by diet and exercise, so it’s important to focus on diet and lifestyle.” Different measurements are related to different health issues – for example, LDL cholesterol levels are more related to myocardial infarctions than stroke, while blood pressure is linked to stroke risk. Meta-analysis of studies showed the www.dairyindustries.com following: there is a seven per cent lower risk of getting a heart attack with 200 millilitres of milk consumed per day. There was also a lower risk of stroke in people who drink milk. Meanwhile, dairy fat consumption was not typically associated with an increased risk of weight gain, according to another study. The difference between low and higher fat intake in dairy showed no difference in bioavailability of calcium. Catching the wave Professor Ian Givens from the University of Reading looked at the interaction between dairy and cardio metabolic health. He notes that the cases of non-alcoholic fatty liver disease have risen sharply, as obesity in the population expands. He also notes that the Caerphilly study, which is a long-standing study of a male Welsh population set, has shown that blood pressure lowers with the consumption of more dairy in that cohort. Givens states that the calcium in dairy is doing something to reduce fatty acids in the gut, by increasing saponification in the faeces. He also observes that there is a matrix effect where the saturated fatty acids in dairy products are being prevented from absorption by the body. The MESA, or The Multi-Ethnic Study of Atherosclerosis (MESA), has also shown that meat fat increases the risk of CVD, while dairy reduces the risk. These studies have also seen a more than 10mm mercury decrease in people with the highest dairy intakes. Givens also explained arterial stiffness, which is an independent predictor of cardiovascular events. This is where the aorta gets stiffer in particular as people age, suffer renal disease, diabetes or hypertension, or smoke. There is a pulse wave velocity that is a measurement of the speed of the pulse that occurs after contraction, which is lower with more dairy products eaten. “The more dairy, the better the pulse wave velocity,” he says. Another item of interest was the impact of whey and casein on blood pressure and vascular stiffness. Casein did not have an effect, but whey did make a positive difference in vascular stiffness. Looking at dairy products and type 2 diabetes mellitus (T2DM), low fat milk showed a reduction in this type, while whole milk did not. Study is now continuing on the effects of fermented milk products on T2DM. Cheese please Change has come about over the years in beverage purchases, Givens notes. UK dairy beverage purchases have decreased from 1975 to 2007, and sugar-rich beverages have replaced dairy. These sucrose-sweetened beverages increase fat storage in the liver. Meanwhile, milk decreases fat storage in the liver. Overall, there has been little change in the actual weight of people, but a big Professor Madeline Geleijnse discusses the meta-analyses of studies of dairy consumption and cardiovascular disease May 2015 DAIRY INDUSTRIES international 23 2A40C8=6B0E>DAH5;0E>DAB 0d]X`dTD:QPbTSU[Pe^daR^dabTcWPc _a^eXSTbST[TVPcTbfXcWP]d]STabcP]SX]V^U cWT_aX]RX_[TbV^eTa]X]VcWTbRXT]RTRaTPcX^] P]SP__[XRPcX^]^UbPe^dahU[Pe^dab 8STP[caPX]X]VU^acW^bTSTeT[^_X]VP]S RaTPcX]VU[Pe^dabP]SX]VaTSXT]cbU^a SPXah^a\TPcQPbTS_a^SdRcb 3PcT)!%"cW>Rc^QTa! $ ?[PRTbbcaXRc[h[X\XcTS www.vwa.co.uk T: 01756 700802 E: offi[email protected] 0?A02C820; 6D834C>C74 2A40C8>=>5 B0E>DAH 5;0E>DAB 24 DAIRY INDUSTRIES international May 2015 www.dairyindustries.com Nutrition What we gain from dairy The dairy industry says it is committed to robust scientific expertise to shed new light on the issue of saturated fat. The Dairy Council and DairyCo have joined forces to implement a strategic initiative to examine the effects of saturated fat on health from dairy consumption. Dr Anne Mullen, director of nutrition at The Dairy Council, says, “The dairy industry has a key role to play in ensuring that health professionals and nutritionists have the most robust scientific expertise at their disposal. “We are pleased to be working with DairyCo to drive forward the industry’s work in this field, which goes to the heart of the integrity of dairy products. Saturated fat is an umbrella term and there is growing evidence that fatty acids do not all behave in the same way when it comes to cardiovascular disease and diabetes in particular. Dr Mullen adds: “Current guidelines on saturated fat are not conclusive. In recent decades science has progressed from when the guidelines were first instituted and therefore our understanding of saturated fat needs to move on too.” Key points highlighted include: 'DLU\IDWDSSHDUVWRUHGXFHFDUGLR vascular risk and type 2 diabetes 'DLU\SURWHLQVUHGXFHK\SHUWHQVLRQ 0LONLQWDNHKDVQRDVVRFLDWLRQZLWK coronary heart disease or stoke $KLJKGDLU\GLHWLVDVVRFLDWHGZLWK weight and body fat loss and lean mass gain 7KHIRRGPDWUL[RIPLONDQGGDLU\ is unique and has an effect on the translation between nutrient content and health 7KHHIIHFWRIGDLU\VDWXUDWHGIDWRQ health may be blunted by a ‘mem brane’ around milk globules. change in where the fat is stored on a person. An interesting side effect was shown to be that cheese consumption may moderate the effect of the soft drinks intake. In conclusion, Givens says that milk is not associated with increased CVD or mortality, and is linked to lower blood pressure. “You have to look at the overall benefit to cardiovascular health, and judgements should be at the diet and total food level, versus just looking at nutrients,” he says. In response to a question about recommending one type of dairy over another, he replied, “I don’t think we can say but we should consume more cheese. Overall there is not really evidence that dairy products are a risk for CVD. The tendency is towards the other direction in its effect on blood pressure. For fermented products, we need more information.” Nutritional powerhouse Professor Arne Astrup from the University of Copenhagen was the final speaker, even though he was not present, having been previously recorded live in Cardiff. He notes that the saturated fatty acids in cheese are actually beneficial, while yogurt and whole milk seem to produce more weight loss. Cheese is a nutritional powerhouse, with a protein content five times that of milk, while yogurt offers six times more calcium than regular drinking milk. “It makes sense, as they are concentrated forms of milk,” Astrup points out. A study where 800 obese families had a “supermarket” set up for them to select products for new diets showed that protein gives people more satiety, and thus they tend to eat less. “Dairy is a very valuable tool for increasing protein, and this has an effect on feelings of satiety.” He surmised it was the hormones that were responsible for this effect. Overall, dairy was promoting fat loss, and cheese was coming up with beneficial effects. “There is something special about cheese,” Astrup says. “Increased cheese consumption reduces triglycerides and increases fat secretion.” However, he warns against relying on it for weight loss – “Not for weight loss, but maybe for weight maintenance.” If a person eats saturated fat, more faecal fat is excreted. Overall, cheese has been wronged, he believes. “Cheese and dairy are important nutrient-dense foods that can contribute to weight control and improvement in cardio metabolic risk.” Legrand notes that the real risk for consumers is the excess of new behaviour in eating: “We are taught that things are black and white, good or bad, but actually things are complicated. There is no bad food or bad nutrient, there are just bad consumers.” Geleijnse adds the problem becomes one of choice: “If there are so many forbidden foods, I’ll just eat what I want.” Mullen sums up by saying, “What we’ve seen is a demonstration of the total food versus just nutrients. We have some really good news items. Saturated fatty acids are not one entity, and we need to differentiate.” Dii Cheese consumption reduces triglycerides and increases fat secretion. Photo courtesy of Godminster Cheese Dr Mullen says: “It is in the interests of the dairy industry to continue to build on the excellent scientific and academic input into our initiative which will underpin the very strong and positive message about the nutritional benefits of dairy products.” www.dairyindustries.com May 2015 DAIRY INDUSTRIES international 25 MAKE THE CONSUMERS LOVE YOUR PRODUCTS: GIVE THEM THE TASTE THEY DESIRE Taste modulation by Symrise goes far beyond just reducing sugar. Symrise offers a wide range of enticing solutions for healthier and tastier beverages. Taste modulation by Symrise: optimizing sweetness, modifying taste notes, masking unpleasant off-notes and triggering exciting trigeminal effects. Symrise – always inspiring more... www.symrise.com Colours Keeping it real Paul Collins, managing director of GNT UK, explains how consumers want natural ingredients in their food and how colouring foods can help T he consumer is increasingly concerned with how natural a food product is, and nowhere is that more apparent than in dairy, which already has a natural, wholesome image. Paul Collins, managing director of GNT UK, details how colouring foods are helping processors keep a clean label. and how changes in European guidelineswill impact the market overall. ness. However, the concept of colouring food with food has a very long-standing tradition. For example, we have been developing this method since our foundation in 1978. With such expertise, we can advise food and beverage manufacturers on switching from colourants to colouring foods and thus help them benefit from the trend as well. Q. What do you hope that the new combined R&D and innovation departments will be doing for the market? Consumers around the world are increasingly looking for natural ingredients in their food. According to a recent global survey that was conducted by market research institute TNS on behalf of GNT, the fact that a food product is coloured naturally significantly influences the purchasing decision of every second consumer. Consequently, the market for colouring foods has grown significantly in the past years, and GNT benefits from the global trend towards natural- GNT has always placed great value on finding natural colour solutions for every application. The development of Spirulina-based concentrates back in the 1990s, the use of black carrot as a new raw material parallel to that or the launch of oil dispersible colouring foods in 2013 are just a few examples. Today, food and beverage manufacturers face a very complex environment. Consumers do not only look for natural products or comply with kosher www.dairyindustries.com Q. How does dairy differ from other products when it comes to colours? The consumer expectations towards dairy products are particularly high. In preparation for the quantitative global food survey, TNS and GNT conducted qualitative research with focus groups of consumers in seven different countries all around the globe. One of the results was that consumers perceive dairy products as healthy May 2015 DAIRY INDUSTRIES international 27 V Q. How has the trend for natural colours impacted companies such as GNT? and halal nutrition, but there are also a growing number of people who opt for a vegetarian or vegan diet. Moreover, the legal framework has changed, as the new European guidance notes for the classification of food extracts with colouring properties come into effect (for products on the market) in November 2015. With the restructuring and consolidation of our innovation and R&D team, we can meet the requirements of clients in the food and beverage industry and support them with solutions. Colours choices for their nutrition and expect them to be free from artificial additives. Thus, it is very important for dairy manufacturers to use natural ingredients like colouring foods to develop futureproof formulations. Q. What issues are becoming more important for colours? One major issue that will concern the colour industry in 2015 are the new European guidance notes. These are coming into effect on 29 November 2015 and, beyond this date, products already on the market have to comply. In the past, food colouring products based on selective extraction were not necessarily defined as food additives. This did not only result in uncertainties for the industry but was also misleading for consumers. Under these new rules, a wide number of colours that have not been designated as a colourant in the past will fall under the category of ‘additive food colours’ and have to be declared as such or in some cases be replaced. This will lead to more transparency and consistency in the food and beverage industry and will help health conscious consumers to find the natural products they demand. At the same time, the guidance notes also put pressure on manufacturers to review their labels and formulations and look for alternative, natural solutions. Q. What trends do you foresee with colours from consumers? Naturalness is and will be a major industry trend. However, consumers do realise that they are led by colours when shopping for foods, as research by TNS has shown. They want appealing products and at the same time to be sure that they do not compromise their health with synthetic additives. Therefore, it can be expected that consumers will demand the use of natural ingredients more and more actively in the near future. Dii Natural colourant foods – some types Annatto: A carotenoid, it is extracted from the orange coloured outer coat surrounding the seeds of the shrub Bixa orellana. This plant is native to South America, India, East Africa, the Caribbean and Philippines. Annatto, when initially extracted, is known as Bixin. Bixin is the oil soluble form of annatto, the primary ingredient surrounding the seeds in the fruit of the plant. It can be turned into Norbixin, which is truly water soluble – reducing the need for emulsifiers or gums. This is a unique attribute of annatto within the carotenoid family. Annatto extracts are available as water soluble, emulsions or oil soluble. Annatto blends with turmeric or paprika oleoresin expand the possibilities of the yellow to reddish-orange range. Anthocyanidins: Pigment compounds responsible for red, purple and blue colours in many fruits and vegetables. Within each plant source, anthocyanins vary in concentration, proportions and chemical structure, all of which influence use in a food or beverage. The pH causes a bathochromatic shift typically from red to purple to blue, from low to high pH respectively, while heat and light degrade the pigments. These include black/purple carrot, chokeberry, elderberry, grapeskin, grape juice, purple sweet potato, red radish and red cabbage. 28 DAIRY INDUSTRIES international May 2015 Betacyanins/betanins/betalains: Betanin is the main colouring compound present in red beetroot juice colour. Historically, it has imparted additional colour to wines. The colourings responsible for the red hue of red beet juice are a group of molecules called betalains. This group of pigments contains the red and yellow pigments known as betacyanins and betaxanthins, respectively. Red beetroot hues vary further depending on the betalains extracted. Betacyanins are magenta pigments, while betaxanthins are yellow pigments. The distribution of extracted pigments varies due to factors such as beetroot cultivar and extraction method. A common extraction method involves a series of size reduction processes followed by hydraulic filtering and condensation. Manufacturers control the extraction parameters to protect the colouring compounds from heat, light, pH and enzymes. Carotenoids: The compounds responsible for yellow, orange and red colours in many fruit, vegetable and algal sources. Within each source, carotenoids vary in concentration, proportions and chemical structure, all of which influence how it can be used in a food product. Food colouring carotenoids include annatto, paprika, beta-carotene, lycopene, lutein, carrot oil and saffron. Each contains different types and ratios of carotenoids. Source: DDW www.dairyindustries.com Gerkens® high impact dark cocoa coco oa powders Indulgent chocolate ice cream Delicious dark indulgences, powdered by Gerkens ® For a richer colour and flavour in your applications, look no further than Gerkens® high impact dark cocoa powders. And if you need practical recipe optimization or innovation for standout dark products, or want to reduce costs without compromising intensity, then tailored advice from experts in our application centers can help from ideation to delivery. And the result? Endless opportunities to delight your consumers with sophisticated, on-trend chocolaty creations. To experience Gerkens® high impact dark cocoa powders for yourself, request a sample of our cocoa powders in action. Email us: [email protected] Visit our website: www.cargill.com/gerkens It’s a block former. It’s a slice depositor. It’s a shape former. It’s the one and only versatile Vemag. One machine. Many attachments. Unlimited versatility. The Vemag is an incredibly versatile machine that allows you to easily produce a wide variety of products. It incorporates a number of innovative attachments that provide you with the flexibility to not only expand your product line, but to produce high quality cheese products more cost effectively. Attachments can be swapped out in minutes. You’ll find that the Vemag offers the highest levels of portioning accuracy, speed and product quality. All models feature stainless steel construction to ensure the highest levels of hygiene. Visit our Reiser UK Test Centre and test the Vemag and our range of attachments for yourself. Contact Reiser today and let us help you expand your product line and grow your business…with the one and only Vemag. It’s a cup filler. www.reiser.com Reiser UK Maidstone Road, Kingston, Milton Keynes MK10 0BD Telephone (01908) 585300 • Fax (01908) 585400 [email protected] 2015 It’s a shredder topper. It’s an extruder. IFE 2015 S eaweed in cheese? Why not? Causeway Cheese, a division of Fivemiletown Creamery, thinks it’s a good idea, and has incorporated Northern Irish dulse, or seaweed, into its mature cheddar. It goes to show that the world of super foods and antioxidants is compatible with more traditional foodstuffs such as cheese. This is unsurprising, as the health and wellbeing section sold out at the show. The organiser Fresh Montgomery says the section has grown 25 per cent in size from the previous edition of IFE and had 65 exhibitors displaying a variety of products ranging from health drinks and free from to nutritional snacks. “We’ve been able to grow thanks to the growing demand for healthy and free-from products, and also in part to our introduction of a small producer village that include companies producing anything from super food chocolate to healthy ice creams,” Lewis Price, sales executive, health and wellbeing at IFE says. The gluten-free sector alone is forecast to grow by 46 per cent to £561 million (€771m) by 2017. In general, with consumers now growing ever health conscious about which food choices they make, this has allowed the section to grow to its largest yet, Price notes. As a result, there was a lot of seaweed at IFE, along with coconut and all its variants. On the other hand, there were a lot of pork products available. Crackling or pork scratchings were on offer in many different variants, as was popcorn in a myriad of flavours. Interestingly, the usual countries such as Cyprus were exhibiting, along with lesser-seen nations such as Saudi Arabia. The former was displaying cheese and honey, the latter tea. As people’s tastes get more diverse, the export market is expanding as well, it seems. In cheese, an extruded wax-covered truckle was on display on more than one stand, and inclusions were rife. However, on the whole they seemed to work. Abergavenny Fine Foods was celebrating its new Welsh dairy facility opening, and offered two goat cheeses with horseradish and wholegrain mustard. The company also provides bespoke ready meals and www.dairyindustries.com Bringing home the dulse From indulgent treats to super foods, this year’s International Food & Drink Event (IFE) at ExCel in London spanned the range of options meal accompaniments made with dairy and other foodstuffs. Over on another stand, Andris Arajums, export manager for Latvian cheese maker Jaunpils, says that the company has opened a new production line, and is now looking for larger distributors in the UK and Europe. The company produces cheese such as Imperators, a black mushroom-infused, mature semihard cheese. Its Olimps cheese offers walnut flavour. Its dairy products, which include sour creams, are sold in eastern European markets in the UK. Godminster Cheese of the UK had its organic brie with black pepper and brie with garlic and chives on offer, as well as a display of its attractive heart-shaped organic cheddars. Oak smoked versions of the cheddars were available as well. In other dairy, FrieslandCampina UK was showcasing its Yazoo yogurt smoothie in 330ml on-the-go packs. The smoothies combine yogurt, fruit juice and oats. They retail for £1.49-1.69 at British supermarkets, and feature extended shelf life packaging. Snowflake Luxury Gelato’s stand was busy, with visitors queuing up to try a range of gelato treats, ranging from its 2014 Great Taste Awards supreme champion flavour raspberry sorbet, to its two gold star winning extra dark chocolate. It tied into the coconut trend with its Snowflake flavour, which incorporated the popular nut. The company also plans to introduce hazelnut, salted caramel, vanilla, raspberry and dark chocolate in 500ml and 120ml sizes. Jersey Dairy launched a frozen yogurt mix at the show, for sale to foodservice, catering and hospitality outlets. Following substantial growth in its share of the UK soft ice cream market, Jersey Dairy developed the yogurt product, which offers a nine-month shelf life, is easy to dispense, is low fat (less than two per cent), and has a great yogurt taste, according to the company. Packaging and waste On the Pro2Pac side, Elopak was celebrating its silver excellence award win for its greenest Pure-Pak carton ever. The carton is made with renewable polyethylene, produced from biomass sources. The firm also had its Pure-Pak Sense carton on display, which features easy to fold lines on the carton, so that consumers can fold and squeeze out more product, as well as fold it for disposal. Waste-Works Live was new for this year and featured over 20 resource and waste experts from the food industry covering predictions for the waste industry, maximising the value from waste and implementing sustainable changes. There were sessions with case studies from Tesco, 2 Sisters Food Group and Raynor Foods on waste prevention and reduction as well as best practice. Dii May 2015 DAIRY INDUSTRIES international 31 Anuga FoodTec Review From pump to package P roducts in the fast moving consumer goods sector are evolving rapidly, and taking the equipment manufacturers along with them. Nowhere was this more evident than at Anuga FoodTec, held in Cologne, Germany, 24-27 March. The emphasis was on greater automation, greater cleanliness and less work for the food manufacturer. New dairy products have made inroads into the equipment sector, according to equipment manufacturers. The need to treat products carefully is key for product development where fewer ingredients are used. For example, gentler handling of products is possible with the Hyghspin twin-screw pump from Jung Process Systems. It can handle highly viscous, sticky products such as molten cheeses, according to the company. Meanwhile, over at Fristam, the company now has more than 2,000 pumps out in the field, with Europe and North America being major markets, according to the firm. It is the biggest independent pump manufacturer for the hygiene industry. GEA Niro 32 DAIRY INDUSTRIES international May 2015 Anuga FoodTec’s many halls highlighted waste minimisation and efficiency. Suzanne Christiansen reports from Cologne For SPX, Anuga was a chance to showcase its theme of four gates, which reflected the four key end markets for the equipment maker. Bent Oestergaard, director of global marketing, food & beverage at SPX, notes that the company is making equipment for new areas such as nutritional beverages. Infustion technology is being used to produce products for the health and wellness areas, which are seeing growth globally. There is a high focus on resource efficiency for the production of these new breakthrough technologies, he notes. In fact there is very strong pressure from dairy farmer owners of cooperatives to deliver, to get more out of milk and increased pressure in the marketplace. Thus, there are higher expectations from equipment manufacturers as a result. GEA for its part was emphasising its three prizes won for innovations at the show, along with its continued movement under the one GEA umbrella, in order to make it easier for customers to interact with the firm. The stand tour was extensive, covering everything from bakery to ice making, with fully automated slicing and packaging lines, the DairySmart separator on a skid and spiral freezers along the way. The skid offers features such as complete self-containment of fluid, and is useful for niche producers of cheese and whey. On other equipment, there are tweaks to items such as decanter, with the gearbox being outside the production area, thus offering no opportunity for contamination from the engine. Ralph Vennewald says the engineers went through the existing Ilapak decanter to optimise the cleaning in place process for dairy. One new participant was GEA de Klokslag, which presented its cheese making expertise at the show. With the acquisition of the company in October last year, GEA filled the gap in in its scope of supply allowing the global organization to supply turnkey cheese plants from a single source. GEA de Klokslag is a leader in the supply of large-scale equipment for the manufacture of hard and semihard cheese. Packaging On the packaging side, Sealpac offered an A7 traysealer with a sustainable packaging system, suitable for packaging a wide range of products in varying quantities. It processes all sealable materials while achieving outputs up to 100 trays per minute using servo technology. The process begins with the use of special EasyLid trays, produced by Naber Plastics. These trays have a common sealing edge as well as an additional ring. A peelable seal is applied to the regular sealing edge whereas the additional ring is hermetically sealed in the same process. When opening the tray for the www.dairyindustries.com Anuga FoodTec Rreview first time, the lid function is automatically created and thus allows for multiple recloseability. EasyLid can be applied both for hot and cold filling, as well as for packaging under modified atmosphere (MAP). Ilapak exhibited cheese industry products such as high-speed Lux 24, for stand-up Doy bags containing grated, cubed or multi-packs of cheese as well as the cheese specification Vegatronic 6000 and Weightronic, multi-head weighing and bagging equipment for all grades of grated cheese. Also, due to a special seal jaw pattern that prevents contamination of gusseting, liquid cheeses such as cream cheese can be packed in block bottom bags on either the company’s VT 6000 or VT 2000, for an eye-catching presentation. “Ordinarily, cream cheese would just fill up the gusset and prevent formation of a flat bag bottom. Our jaw design prevents this from happening,” according to Andrea Boccolini, Ilapak VFFS product manager. Mozzarella balls are another application that few FFS equipment manufacturers have mastered, owing to the complication of a liquid bath. “Packing individual mozzarella balls requires synchronisation of the product and liquid feeding systems at very high speeds,” explains Boccolini. Ilapak has developed integrated solutions, including multiple lane feeding systems and a patented forming tube design for high-speed liquid injection in the bag. On Ilapak’s VT series, high pressure sealing coupled with special sealing jaw profiles guarantee the barrier properties required by this application. Ecolean Ecolean was also on hand to showcase its transparent aseptic package and the more efficient EL4+ aseptic filling system under the theme, “A lighter world.” Ecolean’s system, an updated version of the EL4 system, was running continuously in Ecolean’s stand throughout the exhibition and producing more than 80,000 packages per day. The machine offers a 33 per cent faster aseptic line, with less www.dairyindustries.com water consumption and less energy used. It also features improved user friendliness, the company notes. In the 400 square metre stand, the visitor could enjoy a juice frink from the firm’s latest innovation, the Ecolean Air Aseptic Clear package, and also experience the full range of lightweight packages in various sizes for chilled and ambient distribution. The reclosing device SnapQuick, with its 0.5g weight, takes lightweight packaging and reclosing to a completely new level, the company states. “Our new Ecolean Air Aseptic Clear has rapidly gained interest from producers and customers all over the world,” says Anna Annerås, marketing director at Ecolean. China, for example, is a big market on the chilled side, and the firm has recently opened up an office in Pakistan. Meanwhile, the DLG (German Agricultural Society) awarded Krones two gold International FoodTec awards: one of them directly and one with a customer from the energy utility sector. The first was for its VarioSpin pressure deaerator. This solution is for product deaeration, ensuring high product and process quality in beverage plants. The VarioSpin’s swirl inlet, together with the geometry of the vacuum tank and the type-specific process control capabilities, result in both an improvement in quality and an enhanced level of operational dependability. For the first time, Krones was sharing a triple stand with its two subsidiaries Evoguard and HST. The array of exhibits covered all the technologies involved in producing sensitive beverages, beginning with the valves and pumps from Evoguard, then on to the latest homogeniser from HST, all the way through to the process technologies from Krones. Alpma Alpenland Maschinenbau focused on curd preparation on its stand: Krones with its coagulator and bassine system, Alpma’s solutions can be adapted to suit the requirements and spatial conditions of both small and large-scale cheese making companies. Further highlights at the Alpma stand were the Formatic semihard cheese portioning and the MultiSan packaging machines. Additionally, representatives from all Alpma business divisions and international agencies were present on stand – including the French subsidiary Servi Doryl, a manufacturer of micro-perforated cheese moulds. Alpma Lubricants The manufacturers of food products are often confronted with the need to satisfy opposing requirements, according to Klüber Lubrication. For food safety, efficient production and failure-proof machine operation, speciality lubricants for the food industry are playing a part. Klüber Lubrication exhibited its newly developed, speciality lubricants for the food-processing industry. ExxonMobil, meanwhile, showcased its range of energy-efficient lubricants, along with its new working collaboration with Energy Consultant Allgaü. Dii May 2015 DAIRY INDUSTRIES international 33 KINGMAR Specialist in fresh cheese equipment. for fresh cheese machines THE UK’S ONLY DEDICATED ANAEROBIC DIGESTION, BIOGAS AND BIORESOURCES TRADE SHOW Showcasing the latest AD technology and services, and attracting 3,000 visitors from key sectors including farming, food and drink, local authorities and more, this is the event for anyone involved in AD. WHAT’S ON OFFER? sTwo day high-level conference s22 seminar sessions sR&D Hub sOne-to-one advice clinics sBiomethane vehicle area sUK AD & Biogas Industry Awards 2015 sSite visit (30 June) Register for free now at adbioresources.org Organised by 34 DAIRY INDUSTRIES international May 2015 EXHIBITION SPACE There is now just 25% of stand space remaining, so make sure to book now to avoid disappointment. If you are interested in exhibiting at UK AD & Biogas 2015 or would like more information, please contact Jamil (E [email protected] / T 020 3176 4414) or Rachel (E [email protected] / T 020 3176 5418). Sponsored by: www.dairyindustries.com (PXOVL¿HUV Photo courtesy of Palsgaard A spreading business Grand View Research has released a report on the global food emulsifiers market to 2020 T he global food emulsifiers market is expected to reach US$3.18 billion (€2.9bn) by 2020, according to a new study by Grand View Research. Growing consumption of food emulsifiers primarily in premium breads, low-fat spreads, chilled dairy products and chocolates are anticipated to augment market growth. The Asia Pacific region is expected to show growth over the forecast period as a result of increasing demand for convenience products, consumer preferences for high-quality products, along with strengthening government food regulations in the region. Furthermore, rapid increase of functional foods is expected to serve as growth opportunities for the market over the next six years. Emulsifiers, including mono, di-glycerides and derivatives, lecithin, stearoyl lactylates and sorbitan esters, are expected to witness significant growth over the next six years on account of the expanding food and beverage industry, along with rising demand for convenience and packaged foods. Increasing use of emulsifiers in bakery and confectionery products is expected to drive market growth in particular. Mounting consumption of emulsifiers is also seen in salad dressings, chocolate, margarine and frozen desserts, and this is anticipated to propel demand over the forecast period. Rising disposable income along with changing lifestyles of consumers due to rapid urbanisation is expected to have a positive influence on the market. Increasing consumer demand for low fat foods is expected to supplement market www.dairyindustries.com growth over the next six years. Ongoing product innovation, rising consumer preferences for high-quality products along with strengthening government food regulations is further expected to aid market growth. Robust demand for processed foods due to technological developments for food processing and preservation including cold storage, climate control storage and pasteurisation, is expected to fuel demand over the forecast period. The Asia Pacific region is expected to show above average growth on account of increasing processed foods production and innovation in segments including bakery, confectionery and dairy. Rising demand for convenience foods as a result of growing population along with rapid urbanisation in Middle East is expected to drive market growth. Latin America is anticipated to spur market growth on account of increasing demand for bakery products in the region. However, the entry of low priced enzymes is expected to restrain market growth over the next six years. Furthermore, rapid growth of the functional foods market is expected to open new avenues for emulsifiers. Products Food emulsifiers are segmented on the basis of products that include mono, di-glycerides and derivatives; lecithin; stearoyl lactylates; sorbitan esters; and others including sucrose esters, polyglycerol polyricinoleate (PGPR), polyglycerol esters of fatty acids (PGE). Increasing usage of mono, di-glycerides and derivatives in margarines, convenience foods, processed foods and frozen desserts is expected to fuel demand over the next six years. US Food & Drug Administration approved stearoyl lactylates are anticipated to show rapid growth as a result of increasing use in bread and ice cream. The increasing demand for convenience foods is expected to drive the food emulsifiers market and the segment is anticipated to witness the fastest growth over the forecast period on account of globalisation, increasing consumer disposable income and a growing middle age population over the next six years. A shift in consumer preferences towards readyto-cook meals is expected to remain a key driving factor for market growth. Largest market Europe was the largest market for food emulsifiers in 2013, accounting for over 25 per cent of the global market and is expected to witness lucrative growth as a result of expansion of the food processing industry in the region. The Asia Pacific region is expected to supplement demand growth on account of rapid economic development in China, India, Indonesia and Vietnam. Furthermore, Asia Pacific is expected to drive demand as a result of rising per capita income and food processing industry in the region. South Africa and Brazil are expected to witness significant growth as a result of increasing consumption of frozen food products. Dii For further information: www.grandviewresearch.com May 2015 DAIRY INDUSTRIES international 35 Food and Beverage DAIRY PROCESSING SIMPLIFIED!!! Gemak design & manufacture stainless steel equipment, engineered solutions and turnkey systems for dairy, processed food, beverage and chemical sectors. www.gemak.co.uk Gemak has a unique offering with in-house design, engineering, manufacturing, automation, software, installation and service under one roof, making us the “Solution partner of choice” for hundreds of food processing plants around the world. Protecting your process against microbial contamination The Valairdata 3 has been designed to test the integrity of sterile gas filters quickly and easily. Monitoring of critical gas filters protects your sensitive products from microbial contamination, reducing non-conformance and wastage. Key features of the unit include multi-language touchscreen operation, lightweight portable design, enhanced life battery and USB transfer of test data. “Experts in Process Engineering” Our equipment and solutions: ͻ/ŶƚĂŬĞĂŶĚ^ƚŽƌĂŐĞ ͻDŝdžŝŶŐ͕ůĞŶĚŝŶŐĂŶĚŽƐŝŶŐ ͻWĂƐƚĞƵƌŝƐĂƚŝŽŶĂŶĚ^ƚĂŶĚĂƌĚŝƐĂƚŝŽŶ ͻ^ŝůŽƐ͕sĂƚƐĂŶĚWƌŽĐĞƐƐŝŶŐsĞƐƐĞůƐ ͻƵƚŽŵĂƚŝŽŶ ͻůĞĂŶŝŶŐ/ŶWůĂĐĞ ͻ^ĞƉĂƌĂƚŝŽŶĂŶĚ,ŽŵŽŐĞŶŝƐĂƚŝŽŶ ͻǀĂƉŽƌĂƚŝŽŶ͕&ŝůƚƌĂƚŝŽŶĂŶĚƌLJŝŶŐ ͻ^ĂŶŝƚĂƌLJƌĂŝŶĂŐĞ^LJƐƚĞŵƐ FOOD To find out more please visit www.parker.com/dairymicrobialcontrol Europe: phone: +44 (0)191 4105121 email: [email protected] North America: toll free: +1 877 784 2234 email: [email protected] [email protected] - Tel : +44 (0) 161 6270007 36 DAIRY INDUSTRIES international May 2015 www.dairyindustries.com Society of Dairy Technology T he first issue in 2015 of the International Journal of Dairy Technology (volume 68) leads with a review of the practical consequences of calcium addition to and removal from milk and milk products. This is of immense importance to the dairy industry since, apart from the nutritive value of this rich source, ionic calcium plays a key role in the manufacture of most dairy products, from coagulation of milk in cheese making to thermal stability. A second review covers the applications of nanoliposomes in cheese technology, from acceleration of ripening to fortification with micronutrients and the potential to increase the shelf life of cheese products. Calcium as an icon Milks Thanks to the micellar structure, casein concentrates can be prepared from skimmed milk by microfiltration. Processing at low temperature increased ß-casein losses to create a low ß-casein concentrate while higher temperatures gave a high ß-casein concentrate with better foam stability and gel strength. Seasonal variation is an age-old problem in milk product manufacture. Improved stability in nine per cent reconstituted skimmed milk powder from summer and autumn milks was related to the protein content and inversely to the fat content of the raw milks. Whipping properties of creams did not exhibit any significant seasonal variation other than between buffering capacity of the raw milk (largely protein related) and whipping time. Combinations A separate report on the development of a small-volume heat stability test for use in recombined concentrated milks was described, employing a microfluidiser to prepare the emulsion then immersion in an oil bath at 121°C before cooling and examination of viscosity and particle size distribution. Kappa-casein (K-CN) is a vital component in the stabilisation of casein micelles in milk. A study of polymorphism of K-CN genes in Nili-ravi buffalo, Achai and Sahiwal cattle in Pakistan showed that the buffalo carried only the BB gene while Achai cattle carried three genes (AA, AB and BB) and Sahiwal carried AA and AB only. BB is absent in most cattle breeds. Colostrum is essential for the survival of the neonate. An examination of the www.dairyindustries.com What happens when calcium is removed from milk products is the subject of the latest issue of the International Journal of Dairy Technology. Andrew Wilbey reports physicochemical properties of colostrum from Murciano-Granadina goats indicated that postpartum time was a major factor in its quality, with season having only a minor effect. It has been suggested that camel milk consumption can aid control of type 2 diabetes mellitus. A feeding study employing streptozotocin-induced, diabetic rats demonstrated reduced hyperglycaemia, blocked fibrinogen consumption and restored platelet aggregation. Fortification of mixed bovine and buffalo milks with calcium and vitamin D had no effect on sensory scores but sensory scores, viscosity and other values increased with fat content. were harder than the low variants, with decreased flow rates. Residual lactose levels had no effect on these properties. Smoking cheese runs the risk of accumulating polycyclic aromatic hydrocarbons in the product. A study with smoked mozzarella indicated that the process strongly influenced the level of contamination. The use of liquid smoke carried the least risk, while the pattern of hydrocarbons reflected the different techniques and could be used to detect the use of unauthorised procedures. Comparison of protein and carbohydrate-based fat replacers in production of a low fat Turkish Beyaz cheese favoured the protein-based replacer. Cheese Whey proteins Four batches of cheddar cheese curd were produced with high and low calcium + phosphorous (Ca+P) and high and low residual lactose. Each batch was salted at two levels, to give eight cheeses in all. These cheeses were subsequently converted into processed cheese. High Ca+P and high salt-in-moisture cheeses Sweetened apple juice beverages were fortified with whey protein isolate (WPI) or a whey protein hydrolysate (WPH). While viscosity could be more effectively increased by WPI addition, the sensory scores decreased with increasing WPI or WPH. Acidity control was critical in avoiding sedimentation. Dii May 2015 DAIRY INDUSTRIES international 37 Cheese Production Ageing critically Monitoring of the cheese ageing process is key to the finished product, according to Neville McNaughton of Sanitary Design Industries O ne of the key phases of cheese production is the ageing room where environmental conditions are critical to the quality of the final product. Close monitoring and control of temperature and humidity are required to provide stable, steady state conditions for the cheese. It is in the monitoring of these tightly controlled ageing environments where the cheese maker can profit. Cheese producers have traditionally relied on inexpensive kit that is inaccurate and may require numerous manual checks, making it often difficult to know what is happening inside their ageing rooms from a temperature and humidity perspective. Without proper measurement producers can’t see or react to fluctuations in conditions – a real problem in maintaining a genuine steady state environment. Steady state measurement is key in cheese production. 38 DAIRY INDUSTRIES international May 2015 Founded in 2001, CheezSorce and Sanitary Design Industries (SDI) provide a range of consultancy and environmental control systems for cheese makers and dairy processors across North America. Under the management of cheese consultant Neville McNaughton, the company assists new entrants, midsize and micro dairy businesses in the growing market of high quality artisan cheese production. “I am always surprised by the number of cheese makers who are okay ‘not knowing’. Knowing when you have dysfunctional gauges isn’t necessarily knowing much, but I can’t accept the ‘if the cheese looks good then it must OK’ gauge,” says Neville McNaughton, president, CheezSorce and SDI. Higher accuracy Following a recommendation, SDI trialled Lascar’s USB temperature and humidity data loggers in its consultancy work and started to achieve greater accuracy in the recording of temperature and humidity, as well as 24 hour monitoring. Completely separated from any existing temperature control system that a customer might have in place, the units also allowed SDI to bring independence to a customer’s existing environmental monitoring system – validating the efficacy and accuracy of any control schemes put in to action. CheezSorce/SDI has been using the Easy Log devices since late 2013 and has now set up over 30 customers with control systems enabled by the Lascar www.dairyindustries.com Cheese Production loggers. “Temperature and humidity are fundamentally hard to visualise and the Lascar devices are useful in helping us to educate our customers and ourselves. For instance, we have seen clearly from the data that we have collected that dew point is a far more important metric than anyone previously thought, and that by contrast, relative humidity is less important than was assumed. These insights are already helping our customers develop better products,” McNaughton notes. More cheese As a result, one farmer that CheezSorce/ SDI has advised reported that in 2014, despite processing the same volume of milk as in 2013, he was able to sell 300500lb more cheese than in the previous year. The farmer attributes that success to the SDI-enabled control. It has enabled the farmer to invest in a new evaporator that will help achieve even better results in future. It was the Lascar data logger that was able to show the before and after www.dairyindustries.com performance of the room. The greater education of customers enabled by the Lascar data loggers has also provided SDI with new opportunities to sell more services. With greater under- standing of dew points inside ageing rooms, now customers are increasingly asking about the impact of dew points outside of the ageing room, proper sealing of rooms, vapour barriers, air changes and how to allow for general weather conditions outside. The insights gained from the devices have also led SDI to develop a new control product. For the first time, CheezSorce is offering a control that does not rely on a fixed temperature coil. Instead the company has developed a system that constantly modulates the temperature in ageing rooms in order to deliver the real stability that the cheese needs. Not only does it give better stability, but it also calls for less use of humidifiers and other such equipment, thus lowering the energy demands of ageing rooms. The Lascar data loggers are providing the validation that the new control is doing what it is meant to be. “These ‘cool tools’ have enabled me to have real conversations with my customers about conditions in their ageing room that have just not been possible before,” McNaughton says. “I recommend their capacitance type sensor, the EL-USB-2-LCD+, but we are also now making use of WiFi enabled devices. This enables you to store information on the cloud for access to your room’s statistics 24/7 from wherever you are. It even sends warnings so you can call the service guy before the cheese is lost.” Dii May 2015 DAIRY INDUSTRIES international 39 Diary MAY DairyTech 2015 International Dairy Show Date: 15-18 September Location: Chicago, US Contact: IDFA Date: 19-23 May Location: Milan, Italy Contact: Ipack-Ima Web: www.dairyshow.com Web: www.ipack-ima.it/eng/home Date: 20-24 September Location: Vilnius, Lithuania Contact: FIL-IDF World Dairy Summit 2015 Royal Bath & West Show Date: 27-30 May Location: Shepton Mallet, UK Contact: The Royal Bath & West Society Web: www.idfwds2015.com Web: www.bathandwest.com Date: 28-30 September Location: Las Vegas, US Contact: PPMI JUNE European Label Forum Date: 11-13 June Location: Amsterdam, The Netherlands Contact: FINAT Web: www.europeanlabelforum.com JULY International Cheese Awards at Nantwich Date: 28-29 July Location: Nantwich, UK Contact: Adrian Lawrence Web: www.internationalcheeseawards.co.uk AUGUST Anutec Brazil Date: 2-4 August Location: Curitiba, Brazil Contact: Koelnmesse Web: www.anutecbrazil.com SEPTEMBER Global Cheese Awards Date: 10-11 September Location: Frome, UK Contact: Brenda Scott Pack Expo Las Vegas Web: www.packexpolasvegas.com PPMA Date: 29 September - 1 October Location: Birmingham, UK Contact: PPMA Web: www.ppmashow.co.uk OCTOBER The Dairy Show Date: 7 October Location: Shepton Mallet, UK Contact: The Royal Bath & West Society Web: www.bathandwest.com European Dairy Association Annual Congress Date: 15-16 October Location: Edinburgh, UK Contact: Dairy UK, [email protected] Web: www.eda2015.eu DECEMBER Food Ingredients Europe Date: 1-3 December Location: Paris, France Contact: UBM Web: www.figlobal.com/fieurope/home Web: www.globalcheeseawards.com Dairy Universe India Date: 14-16 September Location: New Delhi, India Contact:Koelnmesse Web: www.dairyuniverseindia.com 40 DAIRY INDUSTRIES international May 2015 Have a diary item you'd like to share with our readers? You can upload your event and logo to our website www.dairyindustries.com/events-diary or send to [email protected] www.dairyindustries.com UK AD & Biogas 2015 I t’s no secret that there are real challenges in the dairy market. The number of dairy farmers in the UK has halved over the last decade to fewer than 10,000. Diversification is becoming ever more important to survive, and renewable energy remains an attractive option, tapping into readily available on-farm resources to generate green energy as well as other valuable benefits. Despite growth in recent years, there is still huge potential: British farmers could potentially power an additional 1.3 million homes by diversifying into the renewable energy market. Of all the many diversification options available, anaerobic digestion (AD) is particularly attractive to dairy farms. By generating renewable energy and biofertiliser from existing farm wastes (such as manure and slurries) either on their own or in combination with crop material, AD enables farmers to diversify their revenue streams and reduce input costs. Farmers benefit from government incentives for green energy, which are guaranteed for 20 years and linked to inflation, while the biofertiliser, known as digestate, can be used in place of chemical-based alternatives. WRAP estimates that the nutrient value of biofertiliser is worth up to £120 (€166.1) per hectare, in addition to other associated benefits including enhanced soil quality, increased crop yields, odour reduction, carbon savings and a greater availability of nutrients. While AD may not offer a ‘get rich quick’ scheme, farmers who are focused on long-term business resilience will find AD plants to be integral to an economically and environmentally sustainable farming model. As an effective technology for managing manures and slurries, AD remains an ideal fit for farming businesses, especially where they can use Spring Farm, Taverham More bang for your muck The UK AD & Biogas 2015 is to be held at NEC in Birmingham, UK. Charlotte Morton, chief executive of the Anaerobic Digestion & Bioresources Association (ADBA) reports on what to expect the heat and electricity generated on site. Ever more farmers are realising the benefits of AD, with the number of agricultural AD plants having doubled to 139 in the last year. That’s progress, but the NFU estimates that there could be as many as 1,000 on-farm AD plants by 2020. This year’s UK AD & Biogas 2015, which we will be hosting at the NEC in Birmingham on 1-2 July, will showcase the latest technology and services from the agricultural sector to around 3,000 visitors. Smaller-scale (below 100kW) AD technology is developing all the time, and exhibitors will be on hand to explain how their technology fits to a range of different farms. There will also be free sem- inars and clinics offering practical advice, and updates on the latest technology. As AD develops it is offering an ever more effective manure and slurry management option for farmers, offering on-site heat and electricity savings and nutrient-rich digestate – increasing outputs from the same area of land while reducing its carbon footprint. In a British election year, the future of energy generation and use is a hot topic, and decentralisation is emerging as the key to greater energy security and lower fuel bills. During UK AD & Biogas 2015 the opportunities provided by the shift away from centralised electricity generation towards community based energy will be considered, with local sources fuelling transport, housing and businesses. But whatever happens politically, the agricultural sector will come under ever increasing pressure to increase outputs while reducing its carbon footprint. In that context, AD has a role to play in supporting farming and food production. Meanwhile, ADBA’s independent Farmers’ Consultancy experts offer farmers free introductory advice, helping tailor an AD business model to an individual farm. Dii For further information please email [email protected] www.dairyindustries.com May 2015 DAIRY INDUSTRIES international 41 INTERNATIONAL DAIRY SHOW SEPTEMBER 15–18, 2015 McCORMICK PLACE|CHICAGO, ILLINOIS MOVINGDAIRY FORWARD Co-located with: PROCESS New Equipment Doosan’s forklift innovation centre Doosan Industrial Vehicle UK’s general manager says the company’s purpose-built 26,000 square metre global research and development centre in Korea will result in benefits for its UK forklift customers. The R&D centre features meeting spaces and ‘idea rooms’ to promote communication among researchers and aid creativity, as well as an academy devoted to the continuous professional development of Doosan’s researchers. The contents of the company’s major patents are also on permanent display. For further information please visit www. doosanflt.com Quatá Alimentos adds filling lines Brazilian dairy group Quatá Alimentos has added six filling machines from SIG Combibloc. This has expanded the company’s production capacity. Since August 2012, two SIG Combibloc filling machines have been in use at Quatá’s Campo Belo facility in Minas Gerais, Brazil. In 2014, five SIG Combibloc filling machines were installed at Quatá, and at the beginning of 2015 an additional machine started production. Nine machines are now in operation at three Quatá production sites. UHT full cream milk, skimmed and semiskimmed milk, chocolate milk, cream and sweetened condensed milk are now filled in combiblocStandard and combiblocSmall carton packs. For further information please visit www.sig.biz Loma x-ray inspection Loma Systems has developed a highly functional X-ray machine with its new X5c (compact) model. It is aimed at food manufacturers, processors and packers running multi-product, retail ready lines. In line with CFR21 part 11 traceability, the X5c is multilevel password protected for improved data management, which means the system can log events against individual operators. Produced from brushed stainless steel, it also offers an ultra-hygienic design for easy cleaning and low maintenance. A quick r e l e a s e belt can be completely removed without the need for tools or the belt tension can be eased for cleaning. The X5c also has sloping surfaces to stop food particles and washdown droplets accumulating in crevices and to reduce drying time. It operates at line speeds up to 50 metres per minute and measures just one metre in length. For further information visit www.loma.com Sick’s mighty Mini sensors Sick’s mighty Mini range of registration sensors is expanding to offer high-speed contrast, colour and luminescence detection for food processing environments. The Sick KTM Prime Inox hygienic sensor offers detection of contrast marks for a range of packaging and labels, even where there are low contrast levels. With IP 69 stainless steel housing, the sensor has a temperature range of between -30ºC to +75ºC. It is useful for hygienic food processing applications with cold or hot processing conditions or when used with harsh wash down solutions. The Mini range also has the CSM for detection, checking and sorting of objects according to colour. For information please visit www.sick.co.uk. High capacity twin screw pumps Small doses safely with Vari-Dos Recently introduced in the UK by Michael Smith Engineers, 3P Pera Prinz twin screw, high capacity pumps are available with either oneor two pairs of screws and in a choice of food-grade, wetted materials. These positive displacement pumps are driven by external gearing so the screws never come into contact with each other. This ensures smooth flows and suitability for pumping shear sensitive fluids. This twin screw ‘non-contact’ design also means high The Vari-Dos-Asept aseptic dosing station from GEA TDS enables users to dose aseptic liquids in very small quantities of 0.2 and 0.3 g/litre directly into the main aseptic product flow. The system presents an alternative method for aseptic dosing that differs from existing systems. During sterile dosing, 0.3g of sterile lactase per litre is added to the milk after the UHT process has taken place. Hydrolysis oc- www.dairyindustries.com suction lift capability (seven to 8.5 metres) and less component wear. The pumps are suited to pumping fluids with low, medium and very high viscosities up to 35,000 cSt and at a wide range of pressures. For further information please visit www.michael-smith-engineers.co.uk curs in the carton pack, and takes about five days at room temperature. With this method, while a dosing station is required and the hydrolysis time is longer, the enzyme costs are up to 85% lower than with the batch method. Furthermore, the method offers a high level of flexibility in production. For further information please visit www.gea.com May 2015 DAIRY INDUSTRIES international 43 To advertise, please contact Sam Page +44 1474 532202 [email protected] 'DLU\&ODVVL¿HG PROSPECTOR® YOUR SOURCE FOR FOOD INGREDIENT INFORMATION Introducing UL’s comprehensive database of food ingredients Find everything you are looking for in one place. Download data sheets, MSDSs, starter formulations, certifications and more at ULProspector.com. With technical information on over 70,000 ingredients from thousands of suppliers across over 80 product categories, UL’s Prospector makes finding food ingredients faster than ever. ULProspector.com | Bowl Cutters 1HZ)DWRVDOLWUH%RZO&XWWHU66%RZO 1HZ)DWRVDOLWUH%RZOFXWWHUDOO66 8VHG5H[OLWUH66%RZO&XWWHU%RZO 8VHG5H[OLWUH%RZO&XWWHUEODFNERZO Mincers & Mixer Grinders 8VHG/DVND$XWR0LQFHU66 8VHG:HLOHU*ULQGHUIODNHGIUR]HQPHDW 8VHG:HLOHUDOOVWDLQOHVVVWHHOJULQGHU 8VHG:ROINLQJ0L[HU*ULQGHU 8VHG%XWFKHU%R\LQFKPPDXWR*ULQGHU Vacuum Packers & Shrink / dip mc’s 1HZ$707DEOH7RS9DFXXP3DFNHUVLQJOHSKDVH 1HZ$70ORQJWDEOHWRS9DFXXPSDFNHUIRUILVK 1HZ$703DFNPDQVLQJOHFKDPEHU9DFXXP3DFNHU 1HZ$70ODUJHVLQJOHFKDPEHU9DFXXP3DFNHU 1HZ$70GRXEOHFKDPEHU9DFXXP3DFNHU 8VHG&U\RYDF&-KHDWVKULQN7XQQHO 8VHG9&0RGHO67ODUJH'LSWDQN 8VHG,OSUD,QOLQH7UD\VHDOHU0RGHO6SHHG\\HDU Mixers & Tumblers 8VHG3RVVHQWLOLWUHWZLQSDGGOH0L[HU 8VHG5LVFR56SDGGOH0L[HU 8VHG/XWHWLD.J9DFXXP7XPEOHU 8VHG*XQWKHU3,,QMHFWRU 8VHG5XKOH1HHGOH,QMHFWRU Dicers, Flakers, Graters 8VHG7UHLI'LFHU[FKDPEHU 8VHG$(:%DQGVDZWZRDYDLODEOH 8VHG7RUUH\67%DQGVDZVOLGLQJWDEOH 8VHG&KHHVH&XWWHU0RGHO&VWDJHFXWWHU 8VHG$UFDOO&FKHHVHGLFHUIRUJUDWHU 8VHGVLQJOHVWDJHFKHHVHFXWWHUV 8VHG8UVFKHO&&FKHHVHJUDWHUV Miscellaneous 8VHGFKHHVHJUDWLQJVKUHGGLQJOLQH ,VKLGD0XOWLKHDGZHLJKHUDQG,ODSDNEDJJHU 8VHG.RSSHQV90+6)RUPHU 8VHG9HPDJ5RERW9DFXXP)LOOHU 8VHGGRXEOHFOLSSHUWRVXLWYDFILOOHU 8VHG9HPDJ/3*KLJKVSHHGVDXVDJHOLQNHU 8VHG5DQJHU$SROOR6NLQOHVVVDXVDJH3HHOHU 8VHG%&+OLWUH6WHDP9HVVHOZLWKPL[ 8VHGRQHWUROOH\6PRNHU 8VHG1LOPDDXWR3DVWD&RRNHUJDVKHDWHG 8VHG'R%R\6D[RQ6+EDJVHDOHU 8VHG9HUWLFDOEDJFOLSSHU FREE ACCESS 44 DAIRY INDUSTRIES international May 2015 www.dairyindustries.com To advertise, please contact Sam Page +44 1474 532202 [email protected] www.dairyindustries.com 'DLU\&ODVVL¿HG May 2015 DAIRY INDUSTRIES international 45 To advertise, please contact Samantha Page +44 1474 532202 [email protected] Dairy Directory Aluminium Capping & Heat Sealing Automation Cheese Cutting & Packing Cheese Making Equipment Equipment for manufacture and handling cheese curd Soft and speciality cheese Farmhouse scale to major industrial installations Cutting and packing lines Equipment for manufacture and handling cheese curd Soft and speciality cheese Farmhouse scale to major industrial installations Cutting and packing lines ALPMA GB LTD 1 Devonshire Business Park Basingstoke RG21 6XN Tel: +44 (0)1256 467177 Fax: +44 (0)1256 842917 www.alpma.co.uk Automation support for your plant from the dairy automation experts 1 Devonshire Business Park Basingstoke RG21 6XN Tel: +44 (0)1256 467177 Fax: +44 (0)1256 842917 www.alpma.co.uk GEA Process Engineering Ltd Warrington, Cheshire, WA3 6JF, UK Tel +44 1925 812650 [email protected] At-line Analysis www.gea.com Bag Filling On-Line and At-Line Dairy Powder Process Measurement Solutions Ŷ Moisture Ŷ Fat Ŷ Protein For optimal product quality and process efficiency %DJÀOOLQJPDFKLQH <UKLYSL]LSÄSSPUN .YVZZÄSSPUN 5L[ÄSSPUN 8SWREDJVKRXUIRUPLONSRZGHUV 7HSSL[PZPUN 7HSSL[^YHWWPUN 7YVK\J[Z\WWS` 7HSSL[OHUKSPUN Cheese Making Equipment Turnkey projects for powder packaging 5,4()6)= +L>H[LYSHH[4A)LYNLPQR ;OL5L[OLYSHUKZ ; - LTHPS!PUMV'ULTHIVUS PUMVYTH[PVU!^^^ULTHIVUS Boilers www.ndcinfrared.com We pride ourselves on supplying innovative solutions for process problems within the cheese & dairy industry. 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Auctions Industry Food & Dairy Leaders Specialists Auction Tender Private Auction Treaty Tender Private Treaty Professional Professional advice Advice West Road, WestCarr Carr Road, Retford, Retford, Nottinghamshire Nottinghamshire DN22 7SN DN22 7SN Tel: +44(0) (0)1777 1777 701141 Tel: +44 701141 Fax: +44(0)(0) 1777 709086 Fax: +44 1777 709086 [email protected] [email protected] www.moodyauctions.com www.moodyauctions.com 46 DAIRY INDUSTRIES international May 2015 Products 9 9 9 9 9 9 9 9 9 9 9 9 Milling Curd – to specific sizes Blending – salt and starches with cheese and curd Cutting – Portions and Blocks Complete Grating Lines – up to 2.5 tons per hour Block and Portion Forming Curd transfer/Whey Collecting CIP Units Mini Dairies Tanks Vessels Pipework Site Services and Maintenance FM 530395 T: 01332 366228 E: [email protected] W: www.mcelimited.co.uk ;! ,!PUMV'TJLSPTP[LKJV\R Address: Unit 6, Empire Business Park, Parcel Terrace, Derby DE1 1LY >!^^^TJLSPTP[LKJV\R <UP[,TWPYL)\ZPULZZ7HYR7HYJLS;LYYHJL +LYI`+,3@ To Advertise Please call: Samantha Page +44 (0) 1474 532202 www.dairyindustries.com To advertise, please contact Samantha Page +44 1474 532202 [email protected] Dairy Engineering & Maintenance Filling Machines Dairy Directory Flooring Homogeniser Service HYGIENIC FLOORING SYSTEMS B&Y Engineering Dairy & Food Industry Specialists 01458 270004 We Design, Manufacture, Maintain, Repair, Restore, Overhaul. 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Tel: 01925 763045 Fax: 01925 763381 Email: [email protected] www.kemtile.co.uk Heat Exchangers Spares & service of GEA Niro Soavi, APV, & Tetra Pak Homogenisers º@V\YWHY[ULY PUWV^KLY ÄSSPUN» To advertise please call: Samantha Page +44 (0) 1474 532202 sam@ bellpublishing.com Next Day delivery & 24/7 emergency breakdown T: 0800 666 397 W: www.moodydirect.co.uk E: [email protected] dairyindustries.com =(*<<476>+,9 .9(5<3(9-03305. -6990.0+*65;(05,9: 05*3<+05.1(9:*(5: 73(:;0**6476:0;, Dairy Equipment To Advertise in the Dairy Directory Please call: Samantha Page +44 (0) 1474 532202 [email protected] dairyindustries.com *6473,;,;<952,@305, 7961,*;4(5(.,4,5; ;LS! ,THPS!ZHSLZ'WSÄU[LYUH[PVUHSJVT >LIZP[L!^^^WSÄU[LYUH[PVUHSJVT To Advertise Please call: Samantha Page +44 (0) 1474 532202 Flavours ‘Flavours created by experts’ Natural Colours, Extracts & Blends for Food & Drink Tel: ++44 (0) 1438 742242 Fax: ++44 (0) 1438 742311 Web: www.kanegrade.com www.dairyindustries.com Plate Heat Exchangers Ice Cream Machinery Plate Heat Exchanger servicing Plate Heat Exchanger Integrity Testing Genuine OEM Plates & Gaskets www.moodydirect.co.uk Moody Direct Ltd, West Carr Road, Retford, Notts, DN22 7SN UK Freephone: 0800 666 397 [email protected] May 2015 DAIRY INDUSTRIES international 47 To advertise, please contact Samantha Page +44 1474 532202 [email protected] Dairy Directory Membrane Filtrations Induction Sealing Systems Online Measurement Plain & Printed Dairy Pots, Diaphragms (SLHKPUNZ\WWSPLYVMWSHZ[PJWV[ZHUKWHJRZ MVY[OLKHPY`PUK\Z[Y` *VTWYLOLUZP]LTHU\MHJ[\YPUNZLY]PJL /PNOSL]LSVMJ\Z[VTLYZ\WWVY[ 2PSS`THU9VHK+\UNHUUVU *V;`YVUL50YLSHUK);35 ;LSLWOVUL! -H_! ,THPS!ZHSLZ'NYLPULYNWPJVT >LIZP[L!^^^NYLPULYNWPJVT Hygienic stainless steel membrane systems Labelling 0,&52),/7$7,21 8/75$),/75$7,21 1$12),/75$7,21 5(9(56(26026,6 Process & Packaging Automation Axium Process Ltd Tel: + 44 (0) 1792 883 882 Email: [email protected] Web: www.axiumprocess.com Packaging Machinery Process Plant Membrane Filtrations Maple Court Wormbridge House Wormbridge Hereford HR2 9DH Tel: 01981 570611 Fax: 01981 570599 Email: [email protected] Web: www.davidkellett.co.uk Natural Colours To advertise please contact: Samantha Page REVERSE OSMOSIS, ULTRA-OSMOSIS, ULTRAFILTRATION & MICROFILTRATION SYSTEMS AND MEMBRANES ‘Colours drawn from nature’ Natural Colours, Extracts & Blends for Food & Drink Tel: ++44 (0) 1438 742242 Fax: ++44 (0) 1438 742311 Web: www.kanegrade.com 48 DAIRY INDUSTRIES international May 2015 +44 (0) 1474 532202 sam@ bellpublishing.com dairyindustries.com www.dairyindustries.com To advertise, please contact Samantha Page +44 1474 532202 [email protected] Process Plant Shrink Wrapping Dairy Directory Used Equipment Used Equipment +HPY`,X\PWTLU[ -()+,*+(902663 )<324032;(52: TVZ[ZPaLZH]HPSHISL 0JL)\PSKLYZHUK7SH[L*VVSLYZ 7HYSV\YZKLZPNULKI` [OL-HYTLYMVY[OL-HYTLY 9LWSHJLTLU[[YV\NOZMVY HU`WHYSV\Y (SZVZLJVUKOHUKLX\PWTLU[ (*9Z=HJ\\T7\TWZ 4V[VYZ1HYZ:[HPUSLZZSPUL *SH^Z7\SZH[VYZ4PSRTL[LYZ -LLKLYZL[JL[J Process Spare Parts Extensive range including APV, Tetra Pak and Tuchenhagen. OEM and Moody Parts for Pumps and Valves, Homogenisers, Tanks and Fillers, Separators, Heat Exchangers. West Carr Road, Retford, Nottinghamshire DN22 7SN Tel: +44 (0) 1777 701141 Fax: +44 (0) 1777 709086 [email protected] www.moodydirect.co.uk Spares & Service To Advertise Please contact: Samantha Page +44 (0) 1474 532202 sam@ bellpublishing.com Service & Maintenance Countrywide Service Cover Qualified Engineers. Contract or On - Call Service. Breakdown Service - 24/7. Extensive Range of Spare Parts. All Process Equipment Serviced. New Separator Division. West Carr Road, Retford, Nottinghamshire DN22 7SN Tel: +44 (0) 1777 701141 Fax: +44 (0) 1777 709086 [email protected] www.moodydirect.co.uk Spares & Service www.dairyindustries.com Stainless Steel Hygenic Valves, Fittings & Tubes 7PWLSPUL7YVK\J[Z3[K *VUJVYKL+YP]L J)\ZPULZZ*LU[YL *SL]LKVU5VY[O :VTLYZL[):</ ;LS! -H_! 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The unique Lonn Water Saver # Eliminates water wastage from open hose lines # Simple to use, cost effective and robust # Suitable for use on hot or cold water lines Oldham - OL4 3SG - Lancs - England Telephone: +44 (0)161 627 4479 e-mail: [email protected] web: www.ozark.co.uk May 2015 DAIRY INDUSTRIES international 49 A working day... Caroline Bell, director of Acorn Dairy What in your background prepared you for your current role? Having left Newcastle University, I joined the sales team of a small property company in the city. It was good experience but very different life from that of 24/7 dairy farming and the milk industry. I joined my brother Graham in 2005 in the business, with responsibility for milk sales and distribution as demand for local organic milk grew across our region. I found that being a consumer and customer of others was very good training for being director of the dairy. Focusing on our end milk consumer is key. Why did you decide to take part in the Business is Great Britain campaign? I was delighted to be asked. I am proud of what my family and I have achieved with Acorn Dairy and pleased to get the brand some publicity. We have benefited from a lot of advice over the years, and I believe that sharing and accessing advice are crucial to a small business’ success. The importance of time management was something I learned from a course run at Yorkshire Agricultural Centre for new rural business leaders in 2006. It was a very useful investment for someone without management experience coming into a small family business. It has stuck with me and been very useful. You can see a fantastic selection of advice from my fellow small business owners by taking a look at the Great way to grow guide on the Business is Great website. What do you think is the biggest issue in the British dairy industry right now and why? The undervaluing of good food, especially milk. Buying at the cheapest price is not something to be proud of, as it is likely that someone or something else is paying the price. For example, the environment or the cows may suffer due to a lack of investment in animal welfare. What do you consider your greatest challenge? Greatest achievement? When I talk about our farm and cows to children in schools or have groups to the farm I notice that for the average child, who will go on to become a consumer making their own purchasing decisions, there is a gap between the farmer and the cows, they don’t see the connection. Closing this gap is important, and this is the greatest challenge we face. Our achievement has been one for our whole family, not just me. To move from being a production-focused dairy farming business to one retailing to the consumer end has been a huge change in mind-set and skills. It has not been easy. However our business now employs 34 people and we have 4,000 direct customers of different business type and size, which is something to be proud of. How has the business changed since you became involved? Acorn Dairy has a strong customer connection in its local region. To maintain that connection we communicate with our customers constantly through our social media channels by sharing as much of farm life as we can. Social media is becoming steadily more important for small businesses nowadays. Being a student in Newcastle has certainly helped with logistics planning in that region. We have some wonderful cities in the northern counties. I have also contracted in a few companies – for example, employment law advisors, to free up time for milk matters. What do you foresee happening in organic dairy over the next few years and why? I would like to see organic milk given better shelf positioning by retailers. Consumers give themselves very little time to make decisions in the dairy aisles and fridges. Let’s get more organic milk, centre fridge, at eye level. Will this happen? I do not know. I do think there will be more information and research published proving benefits of organic milk to the environment and consumer. What does a typical day look like for you? As a family business, we are 24/7. With nighttime doorstep milk deliveries and daytime wholesale deliveries, we are likely to get calls at all hours of the day. Visiting schools, customer newsletters, a vehicle fleet to maintain and customer visits keep every day different, and can also make for some long days. As with all farming businesses though, the line between life and work is very blurred. Outside of work, what are your hobbies/interests? Teaching my son to swim is a current favourite interest. Dii Caroline Bell is a supporter of the Business is Great campaign. To find out more, visit www.greatbusiness.gov.uk/acorn-dairy-organic-growth-from-council-business 50 DAIRY INDUSTRIES international May 2015 www.dairyindustries.com international DAIRY INDUSTRIES Our other titles Food&Drink TECHNOLOGY CONFECTIONERY PRODUCTION chocolate, sweets, snacks & bakery There is only one way you can be sure of receiving every issue of Dairy Industries International – you need to subscribe…NOW! 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