Vol. 2, Issue 04, August-September, 2017 20/-
The Rise of the
Robots
Verifying the intregity of Hygienic equipment design
Reducing Safety Risk In Dairy Products Automatically Dry Powder Handling Is The Production Of Baby Milk Powder When Process Safety Is Vital !!
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CONTENTS
6 10 Kwality distributes soft loans to
dairy farmers for capital formation 14 Investment in Dodla Dairy 16 India seeks Rs 20K cr loan from JICA for dairy development Dairy companies see no revenue change after GST 17 Zero Import duty to hit Indian dairy
industry Mehsana Dairy puts Manesar unit on sale
Dairy sector in India to grow at very 40 healthy rate Trouble with digesting dairy; Try A2 41 milk IFCN outlook predicted milk price recovery FDA to ease ultrafiltered milk in cheese-making process
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Kenya Seeks Removal of Dairy Tariff Ban the term ‘milk’ to describe non- 43 dairy products: Aus dairy farmers
18 Flavoured milk was a popular trend
Annual Dairy Output in Iran worth anticipated 10m Tons
22 Lot of barriers for global dairy
players to enter India
Dairy a good source of protein: researchers
WB cabinet approves to dissociate from Metro Dairy stake
Midwest Dairy Farmers Use Robots to Feed and Milk Cows
in India in 2016
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24 First IVF calf born to surrogate cow
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in mobile lab at Pune farm
Robots lend a helping hand on the farm
Reducing safety risks in dairy products
Loan waiver demanded by Gujarat dairy farmers
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26 Joint Venture between Indian-
French company plans for new plant Britannia’s focus to expand its dairy business NABARD launches Dairy Entrepreneurship Development Scheme in Uttar Pradesh
Anything but trivial: filling milk powder into cans 47
27 3 centres in Maharashtra to buy 600
Verifying the integrity of hygienic equipment design 60
desi cows
28 Rupeng Patidar elected as
Chairman of RCDF Dairy products to carry quality mark logo Heritage Foods aims for Rs 6,000 cr turnover by 2022
30 Indian dairy market has strong
potential for premium and wellness products ABT Dairy gears to strengthen product line
Stable colours in yogurts
Automatic Dry Powder Handling in the Production of Baby Milk Powder: When Process Safety is Vital
31 PE-VC deal value in dairy double of
last year's
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32 Indian dairy farmers prefer to
nurture buffaloes than cows
Fortified milk, the latest offering from Nestle India
The rise of the robot
34 Milk procurement by Banaskantha
Dairy picks up after floods
Britannia to rope in partner to focus on dairy business 35 Misleading to call soya, almond
beverages ‘milk’, says Parag Foods
36 Dairy firms' Q1 profit margins slip
Dairy desserts gel naturally Sulfuric acid good enough to eat Keeping the Bugs out of ESL Milk During Bottling
on high milk procurement cost
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37 Dodla Dairy to invest Rs. 70 cr in
greenfield plant in Andhra Pradesh 46th Dairy Industry Conference
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India’s new generation of flavours
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The cheese lovers’ show
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Hygiene-compliant, flexible and reliable
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Hygienic Designs for Standard Parts
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dairy
www.agronfoodprocessing.com
Times
A Group Publication of Advance Info Media & Events
Vol. 02, Issue 04, August-September, 2017 100/-
Editor In Chief Dr. J.V. Parekh Group Editor Firoz H. Naqvi firoz@advanceinfomedia.com Marketing Executive S.H.Hasni hasan@advanceinfomedia.com Production Manager Syed Shahnawaz Naqvi General Manager Gyanendra Trivedi Graphic Designer Naved H. Kazmi naved@advanceinfomedia.com Circulation Seema Hayat Shaikh seema@advanceinfomedia.com Marketing & Circulation Office 121, 1st floor, Rassaz Multiplex, Station Road, Mira Road (E), Dist. Thane- 401107 Telefax : +91-22-28555069, Tel.: +91-22-28115068 Mob.: +91-9867992299 E-mail: info@agronfoodprocessing.com sub@advanceinfomedia.com Vol. 02 Issue 04, August -September 2017 Annual Subscription Rs.600/By Normal Post Add Rs. 400/-For Courier Charges (Annual) Add Rs. 50/- For Outstation Charges Overseas $80 By Air Mail Email:sub@advanveinfomedia.com Single Copy Cost Rs. 100/Printed, Published & Owned by Firoz H. Naqvi RNI No. MAHENG13830 Regd. Office Advance Info Media & Event 103, AmarJyot Apartments, Pooja Nagar, Mira Road (E) Dist.Thane-401107(Mumbai) Printed At Rolleract Press Services A-83, Ground Floor, Naraina Industrial Area Phase-1, New Delhi -110028
The views expressed in this issue are those of the contributors and are not necessarily those of the magazine. Though every care has been taken to ensure the accuracy and authenticity of the infomation,"Dairy Times" is however not responsible for damages caused by misinterpretation of information expressed and implied within the pages of this issue. All disputes are to be referred to Mumbai Jurisdiction.
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he heartening news is that the country’s first calf delivered by a surrogated or recipient cow through In Vitro Fertilisation (IVF) technology carried out in a mobile laboratory in Indapur, about 140 Km from Pune. In the past few years, indigenous cow breeds have been impured due to cross-breeding. In the case of cows by IVF technology, we can protect the breed in its original form. While a similar experiment was carried out about five years ago by the National Dairy Research Institute at the lab-level, this is first time the procedure was successfully implemented at a farm with the help of a mobile laboratory. Dr. J.V. Parekh Editor in Chief India has sought a loan from the Japanese International Co-operation Agency to fund a dairy development project with an outlay of Rs. 20,057 crore. The funds will be used to set up 1.05 lakh bulk milk coolers to store 524 lakh kg of milk per day in an additional 1.28 lakh villages. The funding will also be deployed to create milk and milk product processing infrastructures of 76.5 lakh kg per day. The move would benefit 122 lakh additional milk producers. Part of the fund will also be used to upgrade and expand old milk and milk product processing plants set up in the past as part of Operation Flood. The proposal for the funding, which will be routed through the National Dairy Development Board, was forwarded to JICA by the Department of Economic Affairs. JICA mission visited India in February, evinced interest in extending support to the dairy sector, which has grown nine-fold to 155 mt over the last 65 years. A CARE Ratings report showed global multinationals have invested immensely in Indian dairy over recent years. KKR India, local arm of the New York-based buyout entity, has invested Rs 600 crore in Kwality, producer of dairy products with the same brand name. The world’s largest dairy product group, Lactalis, from France has invested Rs 1,750 crore and Rs 470 crore in Tirumala Milk and Anik Industries, respectively. Cargill Ventures has invested Rs 110 crore in Dodla Dairy, a Hyderabad-based entity. The growth in the dairy industry, driven by value added products, largely from the organised players will drive margin growth. In the medium term, players will have to focus on improving their procurement strategy and initiate capital expenditure for enhancing capacities and investing in the supply chain. Post stabilisation of capex, the return ratios and leverage ratios are expected to improve. We expect the credit profile of private dairy players to remain stable over the medium term, till the capex phase is complete. Union Agriculture Minister Radha Mohan Singh launched National Dairy Development Board's (NDDB) quality logo, which will signify safe and quality milk and milk products from dairy cooperatives. This reinforces the consumers' recognition that the quality mark is synonymous with good quality. NDDB's quality mark will provide dairy cooperatives and producer institutions the much-needed brand identity and a competitive edge. This will also contribute to building consumer confidence in dairy cooperative brands. In order to ensure better dairy products quality, FSSAI has introduced a large number of food safety programs at various levels so as to nurture food safety through supervisors for the food industry at all levels. These programs are getting implemented through approved Training partners under FOSTAC (Food Safety Training and Certification) initiative of FSSAI. Indian dairies are increasingly entering into novel and Western-influenced milk-based beverages that offer significantly higher margins than traditional milk drinks. Leading Indian dairies Amul and Parag Milk Foods are among the frontrunners in launching nutritional and fruit-based milk beverages, an area where global aerated drink giants PepsiCo and CocaCola also made their entry over the past few months. Industry representatives and sector analysts estimate more players from dairies, aerated drinks and fast moving consumer goods entering the highly attractive and rapidly growing new segment of the market. Dairy beverages as a segment is estimated to post sales of $1 billion (Rs. 6,400 crore) in India by fiscal 2021, compared to Rs. 1,280 crore in fiscal 2015, said a report by the Tata Strategic Management Group.
Advisory Board Mr. R.P. Banerjee SSP Pvt. Ltd- Faridabad
Mr. B.M. Vyas Former M.D Amul Anand
Dr. G.S. Rajorhia Former Principal Scientist, NDRI, Karnal
Mr. V.K. Ghoda Sr. Consultant, Perfect Solution, Vadodarra Mr. Vijay jailkhani Team Ldr, Schreiber Dynamix, Baramati
Dr. Mukund Naware Consultant, Mumbai
Dr. Harsev Singh Ms. Racheline Levi Chief Executive Officer Team Expert, Adepta France
Mr. Devendra Bhai Shah Chairman, Parag Milk Food, Mumbai Mr. Nitin Jain Aurum Equity Partners, Gudgaon
Mr. H.R. Dave Deputy M.D Nabard, Mumbai
Dr. B.N. Mathur Former Director, NDRI, Karnal
Dr. K.R. Rao Former CGM, Nabard, Hydrabad
Mr. Subhash Vaidya CEO Dairy Tech Consultancy Serv Mumbai Mr. Dileep Dravid MD & Agro Dairy & Food CS Anand
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Dr. Satish Kulkarni Consultant,Bangalore
Dr. J.B. Prajapati Principal & Dean, SMC Collage of Dairy Science
Dr. Ashok Patel Fr. Princ Scientist & Head, Dairy Technology NDRI Karnal Dr. Suresh B. Gokhale Director Research BAIF Uruli Kanchan Pune
Mr. Vivek Nirmal MD Prabhat Dairy Mumbai
Dr. Trevor Tomkins President, Venture Dairy U.S.A
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Pricing Trends in Dairy Products: 2017 Domestic milk and milk products Price:
International milk and milk products Price:
Source: USDA
Source: USDA
Source: USDA
Kwality distributes soft loans to dairy farmers for capital formation
K
wality Limited and Bank of Baroda (BOB) have inked a MOU to provide soft loans to dairy farmers for purchase of animals, smart mobiles and motorcycles. The scheme is proposed to continue over a period of three years and would cover 1,00,000 dairy farmers in states of Uttar Pradesh, Rajasthan and Haryana. The significant aspect of this scheme is that farmers have not to provide any guarantee to take a loan. Insurance policy of the dairy animals would be pledged to the bank as a guarantee. The BOB and Kwality Limited are working together since the past four months in identification of eligible farmers and have already sanctioned Rs. 27 crores to about 1200 farmers. The sanction letters were distributed to dairy farmers in functions organized at Fatehabad on June 3rd, by the Haryana Chief Minister Manohar Lal Khattar, on
Source: USDA
26th May at Sardarshehar by the Union Minister of State for Finance Arjun Ram Meghwal and at acredit camp Sirsa & on March 16 by the Kwality Limited and Bank of Baroda by Dr. RS Khanna,Chairman, Kwality Limited and Arora DGM Bank of Baroda Karnal. Farmers should purchase good quality cows and buffaloes; hence Kwality Limited has set up animal purchase hubs in some 10 suppliers brought cows and buffaloes in locations close to Ajmer, Fatehabad, Sardarshehar, and Rohtak. About 75 farmers have already purchased close to 200 cows and buffaloes. The participating farmers are selected from amongst those who have been regular suppliers of milk to the Kwality
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Limited. They have given written undertaking to the bank to continue to give milk to the Kwality Limited and have opened accounts in the Bank of Baroda. The Kwality Limited has given undertaking to buy milk from these suppliers on a continuing basis and credit payment directly into the account of the loanees. The bank would deduct EMI from the account of loanees. The loans have to be paid over a three year period.
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Investment in Dodla Dairy Dodla Dairy is receiving a cash infusion to promote sustainable farming practices across India, according to Joy Basu of The Rise Fund’s food and agriculture sector team facilitate stronger and more efficient market links in this food value chain can help to significantly reduce rural poverty. With its conscientiously designed procurement strategy, Dodla Dairy is helping to meet this important need.”
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he Rise Fund, a global fund, has agreed to invest $50 million (€45.6m) in Dodla Dairy, a fresh dairy product company offering a wide range of milk products throughout South India. Dodla Dairy is a dairy company headquartered in Hyderabad, India. The company procures, processes and sells dairy products, including fresh milk, butter, ghee, paneer, curd, flavoured milk, doodh peda, ice cream and skimmed milk powder across 66 regions in South India. Dodla was co-founded by D. Sesha Reddy and D. Sunil Reddy in 1995. The investment in Dodla, which is subject to regulatory approval, will be The Rise Fund’s first in the food and agriculture sector, as well as its first in India. The Rise Fund is managed by TPG Growth, the growth equity and middle market buyout fund of global alternative asset firm TPG. It is said that the Rise Fund focuses on investments in seven sectors: education, energy, food and agriculture, financial services, growth infrastructure, healthcare, and technology, media and telecommunications. Each sector is managed by a sector leader who works closely with the investing teams. What Dodla does Working with more than 3,000 distributors across nine states, Dodla’s products are sold by more than 50,000 retail outlets across the country. Due to the high perishability of dairy products, nearly all of Dodla’s milk is procured locally from smallholder farmers. Dodla’s partnership with farmers and local distribution networks drive the company’s business
strategy and social impact. Dodla sources milk from 250,000 farmers across 7,000 villages every day of the year. The Rise Fund seeks to support the company in operating its procurement network fairly, transparently and efficiently. For instance, the company has created a farmer engagement programme that helps many of its supplying farmers gain access to critical inputs, such as affordable animal feed and veterinary services. Moreover, working with regional banks, Dodla has helped more than 2,300 farmers secure financing to invest in their production capabilities. “India has more dairy farmers than any other country and is the world’s largest and fastest growing producer of milk. Yet many of the small farmers who produce that milk do not have access to the basic tools and networks necessary to sustainably and reliably generate profits. As a result, most of India’s smallholders are only earning a few dollars a day, surviving on the brink of poverty,” says Bill McGlashan, TPG Growth founder and managing partner, cofounder and CEO of The Rise Fund. “Investments that
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“Our procurement strategy, working closely with thousands of local farmers to bring our product to market, has helped us not only reach our leading position in the marketplace, but also positively impact our local communities,” Sunil Reddy, founder of Dodla, says. “We feel proud and fortunate to put forward a high quality product that also helps our suppliers thrive. We are excited to partner with the rise Fund to extend our reach and accelerate our growth.” “India’s dairy consumption has been experiencing robust growth, fuelled by urbanisation, increasing incomes and health consciousness among consumers. The organized dairy market has grown at an exceptional rate over the last few years – as consumers increasingly buy milk in stores as well as other dairy products previously made at home (such as yogurt and ghee),” Vish Narain, partner at TPG Growth, says, “Dodla is well positioned to capitalise on these growth trends. It has a strong management team, an established presence in local markets and an expanding selection of products. We look forward to working with Dodla to enhance its brand and grow its platform geographically.”
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Web: www.harshaenterprises.co Email: sales@harshaenterprises.co/ kiran@harshaenterprises.co
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India seeks Rs. 20K cr loan from JICA for dairy development
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he government has sought Rs 16,027 crore loan from Japan International Cooperation Agency (JICA) for various programmes to develop dairy sector and meet rising domestic demand for milk and milk products. Agriculture ministry said in a statement, “Government has submitted a proposal for availing loan from Japan International Cooperation Agency for 'Dairying through Cooperatives-National Dairy Infrastructure Plan.” The proposal is in line with the government's aim to double farmers' income in the next five years. The total outlay of the proposal is Rs. 20,057 crore that has been forwarded by Department of Economic Affairs to JICA. Out of the total outlay of the proposal, Rs 16,027.07 crore loan has been sought from JICA, sources said. The fund will be routed through
National Dairy Development Board for the development of dairy sector. About 54 per cent of the milk produced is surplus for marketing in the domestic market, of which only 20.5 per cent is procured/processed by the organised sector being equally shared by cooperatives and private dairy organizations. The statement said, “To meet the growing demand that is estimated to be in the range of 200-210 million tonnes by 2021-22, the country needs to upgrade its infrastructure at the village level particularly for milk procurement and production of high valued milk products.” The proposal aims to cover additional 1.28 lakh villages and 121.83 lakh additional milk producers. It seeks to set up 1.05 lakh bulk milk coolers at village level, create 524.20 lakh kg per day capacity of milk chilling
and establish milk and milk product processing infrastructure of 76.5 lakh kg per day capacity. Besides, the programme will modify/ expand old milk and milk product plants created 20-30 years ago under Operation Flood and create milk and milk products plants for value added products which will benefit 160 lakh existing farmers. The animal husbandry, dairying & fisheries department has formulated a draft national action plan for dairy development.
Dairy companies see no revenue change after GST
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mul has reduced prices of cottage cheese, dairy whitener and baby food, increased the price of ghee and left cheese, butter and ice cream unchanged after the Goods and Services Tax regime kicked off. Amul's MD, R.S Sodhi said GST implementation had been normal. “We don’t expect any major change in revenue with implementation of GST. The consumer gets to gain. As there was substantial increase in tax for ghee we have increased prices by Rs 25-30 a kg. Cheese, butter and ice cream prices have not been changed as increase was marginal. However, we reduced prices of milk products which came under a lower slab by 5% like dairy whitener, paneer, baby food and cream.” Nitin Seth, MD at GD Foods, the maker of Tops brand of food products, said there was a slump in demand on the first day with modern retail stores -Kendriya Bhandar, Easy Day and others not doing the billing as systems were being updated for GST, and they were only selling essential commodities with manual billing. “Everyone is trying to understand how things will work. We have not increased retail prices yet.”
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Zero Import duty to hit Indian dairy industry
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ndian dairy sector that provides livelihood to 15 crore farmers would be severely hit if import duties on milk and milk products were eliminated under any Free Trade Agreement (FTA) including the Regional Comprehensive Economic Partnership (RCEP), according to the local dairy cooperative Amul. Separately, farmers’ organisations have threatened to hold nationwide protests if the dairy sector is opened up under the RCEP — the proposed mega-regional
Mehsana Dairy puts Manesar unit on sale
FTA involving 16 Asia Pacific nations including India or any other FTA including those proposed separately with Australia and New Zealand. Senior General Manager, GCMMF Ltd. (Amul), Jayen Mehta participated in a stakeholders meeting with officials negotiated the RCEP agreement. It was important for India to ensure that duties on all Indian dairy products were not eliminated or reduced under the FTA, as cheaper imports risked threatening local farmers’ incomes from dairy. Mehta pointed out that as against 15 crore dairy farmers in India, there were only 12,000 of them in New Zealand and 6,300 in Australia. Currently, the duty on milk and milk
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n a shocking move that goes against Gujarat's prospering dairy sector, the Mehsana Dairy has floated tenders to sell off Dudhmansagar Dairy based in industrial model township (IMT)Manesar in Haryana. Mehsana Dairy is a member union of the Gujarat Co-operative Milk Marketing Federation (GCMMF) - India's largest food product marketing organisation that markets brand Amul. First time in the history of Gujarat's dairy sector, a cooperative has decided to sell off its assets. The dairy plant was first state-of-theart dairy plant that a Gujarat based milk union had set up outside Gujarat in 2006 to ensure supply of fresh milk and milk products to consumers in Delhi-National Capital Region (NCR) which is India’s largest milk market. Manesar plant had become a trendsetter when Mehsana Dairy set its foot outside Gujarat and set up its plant in Haryana as other dairy unions of the state followed suit and started setting up milk processing units across the country. The tender that Mehsana District Cooperative Milk Producers' Union Limited popularly known as Dudhmansagar Dairy has floated the sale of Manesar plant including its land, building, machineries and equipment states that the plant has milk processing capacity of 12 lakh litres, pasteurized pouch milk capacity of ten lakh litres, ice cream manufacturing capacity of one lakh litres apart from capacity to manufacture 32,000 kilo curd and 3 lakh litres UHT milk. Its book value is estimated at Rs 285 crore as per the tender.
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products ranges from 40 to 60 per cent that gives local industry enough protection to build its competitiveness. Still, if the duty is drastically reduced or eliminated under any FTA, the local industry would find it difficult to compete against producers, particularly from RCEP members like Australia and New Zealand which control more than 35% of the global dairy trade and in excess of 50% of the intra-RCEP trade, Mehta said. Yogendra Yadav of Swaraj Abhiyan and All India Kisan Sangharsh Coordination Committee, said, “Any attempt to open up our milk market to international trade under an FTA shall be resisted by all farmers’ organisations, and we will hold nationwide protests.”
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Flavoured milk was a popular trend in India in 2016
L
atest fad for Indian consumers is milk flavoured and the demand for it is rising. Food and beverage companies are launching more readyto-drink flavoured milks in India, unlike experimental products a few years ago. In 2016, about 43 per cent of all new products introduced in the dairy drink segment in India were flavoured milk, according to a study. In 2012, the number was just around 20 per cent. Flavoured milk may outpace ready-todrink plain milk, in terms of new product introductions. It already accounts for more than 39 per cent of all new products introduced in ready-to-drink milk segment during the first six months of 2017, the study noted. People are consuming more of flavoured milk. In 2015, Indians drank about 72 million litres of it, up 31% from 55 million litres in 2012. The retail value of flavoured milk sold in India in 2015 was estimated at Rs800 crore, up from Rs570 crore in 2012, it added. Much of the category’s retail growth in India can be attributed to the fact that urban Indian consumers are opening up to value-added dairy, particularly for its
convenience and health benefits. The popularity of packaged flavoured milk in India is also due to consumers’ preference for assurance of safety. The trend has caught the attention of multinational nondairy companies and in May, US food and beverages company PepsiCo Inc. ventured into the sector with ready-todrink flavoured milk under the Quaker Oats brand. PepsiCo’s target is to get a bigger share of the breakfast market in urban India through these products. The study even stated that about 28 per cent of consumers of packaged readyto-drink dairy products have them for breakfast. Breakfast presents an opportunity for companies in the dairy industry, but currently very few launches highlight this positioning. And, this opens up quite a few avenues for value-added, fortified, on-the-go dairy innovations that achieve satiety while providing consumers with their breakfast nutritional needs. PepsiCo’s rival Coca-Cola already entered the ready-to-drink dairy market a year before PepsiCo. Coca-Cola sells ready-todrink flavoured milk, among other dairy
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products, under the Vio brand in India. Domestic companies are not behind. ITC Ltd and Tata Global Beverages Ltd have already announced plans to tap the valueadded dairy segment which will include ready-to-drink flavoured milk. Biscuitmaker Britannia Industries Ltd sells flavoured milk under the Tiger Zor brand. The dominant player in India’s dairy market, GCMMF Ltd that owns the Amul brand has been selling flavoured readyto-drink milk under the Amul Cool brand for the past few years. Other players such as Mother Dairy Fruit and Vegetable Pvt Ltd, Heritage Foods Ltd also sell flavoured ready-to-drink milk. The research revealed that about 64% of ready-to-drink dairy drink consumers (1,243 adults aged 18-64 years) believe that the ready-to-drink products are a healthier option compared to fresh milk, 54% said these are convenient choices and 46% said ready-to-drink is hygienic. There was potential for innovation on flavours, formats and formulations that would appeal to children and meet their nutritional needs.
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Lot of barriers for global dairy players to enter India
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estrictions and controversies over cow slaughter could be a hurdle for the policy initiative to attract foreign investment to the animal husbandry (dairy) sector. The government has allowed 100 per cent foreign direct investment (FDI) in animal husbandry (including breeding of dogs), pisciculture, aquaculture and apiculture under automatic route, the industry feels global dairy players may be reluctant to come in because of the blanket ban on cow slaughter. Managing Director at Sterling Agro Industries Ltd and maker of Nova brand of dairy products, Kuldeep Saluja said, “Globally, non-milking cattle go to slaughter house, which is not the case in India. So it's a big challenge for global dairy companies that want to enter the Indian market. Not being allowed to slaughter certain cattle is a huge drawback in India for global dairies.”
In international markets, unproductive cattle, many of which are cows, after being in dairies for 14-15 years, go to slaughter houses. A company expects 50-60 per cent return on investment on sale of each cow. Saluja said 95 per cent of the cattle used in commercial dairy farming globally are cows and not buffaloes, unlike India. Hence, the country is not lucrative for companies to attract FDI in animal husbandry sector. In the past few years, global dairy firms such as Fonterra of New Zealand, French cheese maker Fromageries Bel, Denmark's Arla, Dutch dairy cooperative Friesland Campina, Mexico's Grupo Lala, and Germany's Hochland Group have looked in the Indian market for opportunities to set up own units or to partner with local players. Globally, dairies would get 50 per cent60 per cent of the cost they paid for the cattle by selling to slaughter house. In India, dairy companies send old and unproductive cattle to a gaushala or sell them to small farmers at a much lower rate. Another reason why foreign players may be reluctant to enter the country,
private dairies feel that they may find it hard to compete with dairy cooperatives that get favourable treatment from state and central governments. However, some dairy companies in private and cooperative sectors, said FDI in dairy sector will help Indian dairy companies looking for funds, and lead to new dairy products and better farm practices. Managing Director at Gujarat Cooperative Milk Marketing Federation (GCMMF), India's top dairy brand Amul - RS Sodhi said “Any investment beneficial to Indian farmers and dairy industry will be good. I am studying on the FDI in animal husbandry issue and a better picture will emerge in the coming days.” Parag Milk Food MD said 100 per cent FDI in the sector will boost investment flow in the sector. There will be expansion in dairy products category and we might see more varieties of baby food or cheese products. Significant investments have been made by global dairy majors like Schreiber (US) with Dynamix Dairy (Maharashtra) Lactalis with Tirumala Dairy; Britannia; Nestle and Danone among others in India. As per FDI Policy 2016, the government has done away with the requirement of 'controlled conditions' for 100 per cent FDI in animal husbandry.
WB cabinet approves to dissociate from Metro Dairy stake Keventer Agro holding 53 per cent stake in Metro Diary will get complete control over the company, a senior minister said after the cabinet meeting.
W
est Bengal cabinet gave its nod to divest the state government’s equity in Metro Dairy and sell it to Keventer Agro.
Metro Dairy is the country’s first dairy project in public-private partnership model that began in the early ’90s. Keventer Agro has been the sole bidder at the e-auction open tender floated earlier
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this year and had offered Rs 85.5 crore. Metro Dairy was set up as a tripartite venture among the West Bengal Milk Producers Federation Ltd, Keventer Agro and the National Dairy Development Board (NDDB). NDDB later sold its 10 per cent stake to Keventer Agro. The state government owns majority share of the West Bengal Milk Producers Federation Ltd.
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First IVF calf born to surrogate cow in mobile lab at Pune farm
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t was great delight when a male calf was delivered by a surrogate mother cow through In Vitro Fertilisation (IVF) in a mobile laboratory at the farm, thanks to technological advancement. The NGO involved in the process claimed it to be the first calf delivered through IVF at a farmer's doorstep at Indapur tehsil. A healthy male calf (Gir breed) was born on August 20 at Rachana Khillar Farm, owned by Pathan, at Loni Deokar village in Indapur tehsil, said Dr Shyam Zawar, the CEO of JK Trust and the chief scientist at JK BovaGenix, led the entire process. JK BovaGenix, an initiative of JK Trust, one of the largest NGOs working for cattle and buffalo breed improvement in India considers this to be the first calf delivered through IVF technology at a farmer's doorstep. Zawar said “The process involved a highly advanced technique which requires high precision and accuracy and is similar to 'test tube baby' in humans.” The trust has two high
tech labs in Maharashtra and Chhattisgarh to facilitate the production of IVF calves. The initiative by JK BovaGenix was conceptualised last year under the guidance of Dr Vijaypat Singhania, Chairman of JK Trust. To popularise advanced assisted reproductive technologies in cattle for faster genetic improvement of indigenous cattle population, the NGO said. Besides Pathan's farm, similar experiments were carried at a couple of other farms in Pune district, where the oocytes of donor cows (Gir, Khillar and Tharparkar breeds) were taken in November last year and the surrogate cows are expected to give birth in next few days. Zawar further added, “However, this time, we went one step ahead by taking this technology to the doorstep of the dairy farmers as the aim was to conduct the entire procedure in front of the farm owner. A specially designed mobile laboratory, the ET-IVF Van was taken to Rachana Khillar Farm, where the oocytes, or immature eggs, were collected from the donor cow, named 'Ratan', on November 9 last year. The aspirated oocytes were fertilised with the semen of high pedigree bulls, resulted in the production of good quality viable embryos. These embryos were transferred fresh into the recipient cow of the Farm on November 16, 2016
and after completion of the pregnancy period, the recipient cow delivered a healthy male calf on August 20.” He said the farmer feels more confident when the lab comes to his doorstep to offer the services. “One can imagine his happiness when he will see the embryos produced in the lab develop into calves because he has been a witness to the entire procedure. Generally, a cow, in its average 15 years of lifetime, can give birth to maximum 10 calves. However, using the IVF technique, the same cow can give birth to 20 calves in a year and if you multiply it with 10 years, the same cow will give birth to 200 calves.” The local cow breeds like Gir, Tharparkar, Sahiwal, Khillar and others have been dwindling as cross- breeding is happening on a large scale, adding there is a need to protect the breeds in their original form. The donor cow, Ratan belongs to Gir breed found in Gujarat, Rajasthan and Maharashtra. A cow of this breed gives 10 to 12 litres milk every day. “The milk from Indian cows falls in A2 category, which is considered as superior as it has healing properties, so it is important to promote the high-yielding indigenous varieties in the country. They are hopeful of promoting the usage of IVF technology to multiply genetically superior indigenous cows at a much faster pace, in line with the Government of India's Rashtriya Gokul Mission,” Zawar said.
Loan waiver demanded by Gujarat dairy farmers
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fter Maharashtra and Madhya Pradesh, Gujarat is the next state that is demanding loans waiver.
Dairy farmers led by Kshatriya Thakor Sena poured down over hundred litres of milk on the SG Highway for loan waiver. Protests were led by Thakor Sena’s Alpesh Thakor who earlier had warned that the farmers will stop selling milk to the dairies and spill it on the streets instead. Authorities tried to pacify the situation but to no avail, as furious farmers continued to waste milk.
two days. After that we will march from Gandhi ashram to Gandhinagar. Even after that if government does not change anything then on July 8, 9 and 10, we will organise a big protest where thousands of farmers will join and demand to waive off our loans. If government does not accept our demands then whole India should know that farmers of Gujarat have the capability to change those in powers.”
Thakor said, “At this time we have announced milk ban in entire Gujarat for
On June 1, two tankers of milk were spilled on the road in Shirdi as farmers
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from several districts went on indefinite strike in Maharashtra. The farmers have demanded a loan waiver after being distressed over falling prices of agriculture produce and other related issues.
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Joint Venture between Indian-French company plans for new plant
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ne of the largest private sector dairy firms in South India, Heritage Foods has joined hands with French dairy firm Novandie to set up 50:50 joint venture for a new dairy plant Novandie, a subsidiary of French Food company Andros, and Heritage Foods will manufacture flavored yogurts and desserts. Chief Minister of Andhra Pradesh, Nara Chandrababu Naidu established his dairy company in early 1990s with threebusiness divisions; Dairy, Retail and Agribusiness, under its flagship company
with a capacity of 20 tons per day. It is expected to be operational by next year. Executive Director of Heritage Foods, Nara Brahmani said, “We are excited about our joint venture with Novandie, a leading yogurt player in France. This is one of the major steps we have taken on the path to achieving Rs. 6,000 crore revenues by 2022.” Heritage Foods Limited (HFL). The minister said joint venture has come about following lengthy discussions with the French firm and a plant will be set up
Currently, Heritage’s milk products have market presence in Telangana, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Maharashtra.
Britannia’s focus to expand its dairy business said in the report, “India has remained the largest producer and consumer of dairy. Looking at opportunity for growth, existing private and cooperative players have continued to invest in the sector. A few private industry players have also announced their entry in the sector”
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ajor food industry player Britannia is keen to expand its dairy business that contributes five to six per cent to its annual turnover as they explore this sector aggressively. In its annual report for the financial year 2016-17, the Bengaluru-based company’s FY17 turnover was Rs. 9,054 crore and was evaluating transition of the dairy model to a fully integrated one. Britannia
In the past year, Patanjali, Coca-Cola and ITC have forayed into the dairy space. PepsiCo, too, has expressed interest in the market, nudging existing players into action. Apart from Britannia, key players in India’s dairy industry include Nestle, Amul, Mother Dairy and Danone. In its annual report, Britannia said the major growth driver in dairy had been value-added products, such as cheese, dahi and milkbased drinks. “Basic
products like pasteurised milk are also growing significantly in absolute numbers,” it said. The company indicated that levers of success in dairy were access to quality milk, right product value-addition capability and access to cold chain for fresh dairy products. Similarly, Britannia would strengthen its position in key categories within bakery including biscuits, cakes, rusks and bread, and would enter adjacent segments for accelerated growth. “We will expand international business with focus on countries with Indian diaspora. India has remained the largest producer and consumer of dairy. Looking at opportunity for growth, existing private and cooperative players have continued to invest in the sector” Britannia said in its annual report.
NABARD launches Dairy Entrepreneurship Development Scheme in Uttar Pradesh
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ational Bank for Agriculture and Rural Development (NABARD) launched Dairy Entrepreneurship Development Scheme (DEDS), an ambitious scheme of the Union agriculture ministry aimed at increasing milk production through dairy management, apart from strengthening the allied activities such as milk processing, preservation of milk and milk products through cold chain as well as the
marketing of related products. The scheme launched in the name of ‘Dairy Entrepreneurship Development
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Scheme is based on subsidy attributed to the capital investment. As per letter by NABARD General Manager Rohit Mishra to chairmen of all banks, the Government of India has made a budgetary provision for subsidy to the amount of Rs 240 crore to be disbursed during the current fiscal year among 31 states where the scheme has been launched. Uttar Pradesh share has been fixed at Rs 13.73 crore.
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Three centres in Maharashtra to buy 600 desi cows
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nimal husbandry department officials said that Desi cattle breeding project would be undertaken as part of the Rashtriya Gokul Mission, a centrally-funded scheme for which the government will spend Rs 15 crore. In July 2014, the Centre announced a nationwide Rashtriya Gokul Mission to protect the ‘indigenous breed of cows’. In the last few years, indigenous cows have considerably reduced, with Holstein Friesian and Jersey varieties possessing a huge chunk of the market because of their
capacity to produce large volume of milk. Officials said that even farmers engaged in animal husbandry as an allied activity to boost their incomes are interested in these high milk-producing cow varieties, pushing the count of their sturdier desi counter. A number of integrated indigenous cattle centres (Gokul Grams) will be set up under the mission that will also work for improving milk productivity as part of the state government’s cow welfare parts to a few thousands. “We will buy nearly 600 cows for each centre. Gir is available in Gujarat while Khillari and Goulav varieties are available with private individuals or farms in Vidarbha,” said a senior official from the Animal Husbandry deptt.
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The government along with Bharatiya Agro Industries Foundation is finalizing a new insemination method to boost the number of calves born. The progeny will be distributed to farmers to encourage them to rear Desi breeds. “The insemination will be done only after identifying and verifying the pedigree of a purebred male,” said another official from the department. Officials said that they have also sent a proposal involving a technology called sorted semen for approval to the central government. In this practice, the aim is to inseminate the female cow with only such semen that has the highest chance of producing a female calf—the idea being to increase milk production in the state. The demand for milk of Desi cows or A2 milk is increasingly becoming a health fad, with small dairies and big brands like Amul entering the market.
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Rupeng Patidar elected as Chairman of RCDF
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upeng Patidar, who is the Chairman of Banswara Dairy has also been given the charge of chairmanship of Rajasthan Cooperative Dairy Federation (RCDF). After several rounds of hectic meeting Patidar’s name was finalised by the government as the consensus candidate. Jaipur Dairy’s Chairman Om Punia informed Patidar on call that he was the consensus candidate for the post. A simple man, Patidar was never considered in the race for chairmanship. He was chosen because of his non-
controversial tenure as chairman of Banswara Dairy and his honesty. It was after considering these qualities that the government gave green signal for his name. The intervention of the government also made sure that voting for the post did not happen. This is for the first time that members as well as chairman have been elected with consensus. Patidar in presence of other 11 members of managing committee filed his nomination for the post of chairman in the office of election officer in second floor of RCDF. Front runners like Udaipur
Dairy chairperson Dr Geeta Patel, Nagaur Dairy chairman Kishanlal were being considered close to Dairy Minister Ajay Singh Kilak. Jaipur Diary Chairman Punia was with Patidar during this duration. When it became clear that there was no other candidate in the race and Patidar would be elected unopposed, Punia took him to the Chairman’s chamber. Later Patidar, Punia and rest of the members went to meet Diary Minister Ajay Singh Kilak at his residence.
Dairy products to carry quality mark logo
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s AGMARK and ISI marks are certified signs that guarantee the agriculture produce or industrial products bought are of good quality and standards, dairy products in the country including milk pouches will now have a quality mark logo on them. Anand-headquartered National Dairy Development Board (NDDB) will unveil the quality mark logo to be launched by Union Minister for Agriculture and Farmers Welfare Radha Mohan Singh at Krishi Bhavan in New Delhi. The dairy products carrying this quality mark logo will assure consumers that the products are free from any kind of adulteration. Union Minister will award certificates to 14 selected manufacturing units for adopting food safety and quality management systems for milk and milk products and adhering to quality mark parameters. The first 14 manufacturing units selected for award certificates include six
manufacturing units based in Karnataka that manufacture dairy products under Nandini brand, four units that manufacture Punjab's popular Verka brand, Junagadh and Kutch Dairy of Gujarat which are makers of Mahi brand and two manufacturing units run by Mother Dairy Fruit and Vegetable Private Limited based in Uttar Pradesh and Andhra Pradesh that manufacture Mother Dairy products. Chairman of NDDB, Dilip Rath said "NDDB quality mark will provide dairy cooperatives and producer institutions the much needed brand identity and a competitive edge". NDDB official said “This will also contribute to building consumer confidence in dairy cooperative brands. It is aimed at bringing about process improvement in the entire value chain from producer to consumer ensureing availability of quality milk and products.” Department of Animal Husbandry, Dairy and Fisheries (DAHDF) and
NDDB are providing necessary funding and technical assistance under various schemes such as National Programme for Dairy Development and National Dairy Plan to the dairy cooperatives to help them bring about process improvements in their dairy value chain to qualify for award of ‘quality mark’. An eleven member management committee comprising of DAHDF representatives, managing directors of four federations, a representative from the Food Safety and Standards Authority of India and two experts in dairying will oversee activities of the quality mark. As part of the scheme, interested federations, cooperative dairies, government dairy units can apply for the quality mark. Only dairy units that adopt food safety and quality management systems for milk and milk products and adhere to parameters given in the guidelines of quality mark are eligible for it.
Heritage Foods Aims for Rs.6,000 Cr Turnover by 2022
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eritage Foods Ltd seeks to increase their business from value-added products to 40 per cent from the current 24 per cent. It has charted out a strategy to achieve a turnover of Rs. 6,000 crore by 2022. The company has recently announced a strategic tie up with French dairy company Novandie for value-added products and proposal to set up a new unit through the venture. Founded by Nara Chandrababu Naidu, who is even the Chief Minister of Andhra Pradesh recently organised its silver
jubilee celebrations in the presence of various stakeholders. Just like the past 25 years, the company informed that in line with its commitment, it would strive for the welfare of farmers without compromising on values set out by its founder, Chandrababu Naidu. During the first quarter ended June 30, 2017, Heritage Foods had reported 32 per cent increase in revenue and attributed it to rebranding, acquisition of Reliance Dairy business and other marketing related push. With a bigger market presence, they have emerged as a national
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player after its entry into western markets and the acquisition of Reliance Dairy. The silver jubilee celebrations began in April wherein it initiated the rebranding exercise of corporate identity along with a complete revamp of its product packaging launch. Thereafter, it launched flavoured milk in PP bottles in Chennai. The company followed it up with the integration of Reliance Dairy into it, marking the brand's foray into the northern markets.
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Indian dairy market has strong potential for premium and wellness products
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ndian dairy market holds tremendous potential that can be harnessed with focused strategies. Worth INR 5,000 billion in 2016, 80 per cent of the industry remains unorganized. Today multiple opportunities exist for dairy companies, though rural focus and wellness/premium products will be most important. The complexity and indirect costs of milk procurement drive private companies towards low-volume, highmargin premium products. On the other hand, cooperatives will leverage their strength in rural areas. The exceptions are large players like GCMMF (Amul) and Mother Dairy that play across the sphere. Opportunities in both rural and urban markets will be augmented by increasing margin pressures for dairy processors. Consultant, Visionary Science (Chemicals, Materials & Foods) Practice, Frost & Sullivan, Govind Ramakrishnan said “Rising dairy farming input costs are passed on to processors. Coupled
with the costs for collecting, storing and transporting milk, this squeezes processors’ profit margins, encouraging them to diversify into high-margin products and to improve volumes for basic products by using recombined milk. Rural market opportunities will involve upgrading consumers to branded products. Urban focus will be on offering a combination of convenience, indulgence and health—a package the dairy industry is well-positioned to provide given the ‘healthy’ and ‘nutritious’ tag attached to milk and dairy products in India.” The Indian dairy industry examines opportunities, trends, drivers and restraints in the Indian dairy market along with key challenges faced by market participants. Ramakrishnan added, “Basic dairy products such as standardized/toned milk, butter, packet curd, ghee, paneer, and branded ice creams, account for 95 per cent of the Indian market, but remain the stronghold of state cooperatives.
Private companies are dissuaded by issues like price pressure, low margins, and requirement for extensive distribution networks.” Major competitors in the market include Amul, Mother Dairy, Nestle, Danone, Kwality, Hatsun Agro, Heritage Foods, Paras Dairy, Parag Milk Foods, Creamline Dairy, Aavin, and Nandini. Trends that support market growth include: a) Urban consumer preference for convenient, healthy yet indulgent products that increase premiumization, b) User disposition toward the taste of dairy-based health products despite the availability of several non-dairy substitutes c) Demand for and hence opportunity to create new categories in functional products and single serving units, d) High acceptance of new brands in the wellness and premium segment, which enables easy market entry for new players.
ABT Dairy gears to strengthen product line
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airy division of ABT Industries, belonging to Sakthi Group of companies, looks to strengthen their position across the product line. Senior President, ABT Dairy CP Charles said that located at Amabarapalayam, Pollachi, it is gearing up to increase curd production five-fold from the current level of 20 tonnes a day, enter ice-cream production and augment its cold storage facility. He said, the daily procurement of milk through 730 collection centres is close to 2 lakh litres. “As many as 12,500 farmers are registered with us at present, each with
a herd size of three to five cows. Our endeavour is to improve the livelihood of these farmers; we want to help them increase their holding to eight to ten cows and increase our milk procurement volumes to 10 lakh litres a day by 2025. Our collection centres cover 16 to 17 taluka in this region at present. We intend to expand our area of operation.” He further added, “Water has been issue all over. We want to ensure availability of feed for the animals. We plan to develop seed centres to ensure that there is no shortage of fodder for the animals. Our people underwent training in Israel. We hope this will benefit the farmers. Acute drought forced some farmers to sell their cattle, but we also realised that they returned to our fold after repurchase.” ABT Dairy currently has a 20 tonne a day curd production facility. Charles said “We
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will decommission this plant once the new plant is commissioned. This 100 tonne/day curd production plant is scheduled to commence operation in September-October. We are also contemplating to roll out Sakthi brand ice-cream. But this is planned only during next summer; we are envisaging 1,200 litres of ice-cream per hour; the plant will operate for 10 hours.” Paneer production stands at four tonnes a day. The company is planning a bigger cold room facility for storing paneer, butter and cheese. The division’s milk procurement grew at CAGR of 7.5 to 8 per cent, while on the turnover front; it was lower at 5 to 6 per cent. ABT Dairy has sought the services of project management consultants, NAPL. The total cost of the project is estimated at Rs. 35 crore. Also they received a grant of Rs. 10 crore from the Union Ministry of Food Processing Industries.
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PE-VC deal value in dairy double of last year's
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he domestic dairy industry has of late grabbed the eyeballs of private equity (PE) funds and venture capitalists (VCs), with the sector bagging $60 million investments in just two deals so far this year. Data from Venture Intelligence show that so far in 2017, only two deals in the dairy space have fetched around $60 million (around ~385 crore). The deal values have been consistently on the rise in the past five years. From $13 million in 2013 to $30 million in 2016, and 2017 has already beat the previous year's cumulative deal value. Venky Natarajan, managing partner, Lok Capital, a leading VC fund which has exposure to the dairy sector, feels the sector has the potential to attract around ~5,000 crore over the next five years easily. In fact, Lok has identified dairy as one of its key investment sectors in its Fund III. It had made its maiden investment in dairy in 2016, when it led a Series-B funding of $6.7 million in HR Food Processing Pvt Ltd (brand Osam), a Ranchi-based dairy brand, along with early-stage fund Aavishkaar.
Products to Le Groupe Lactalis in a $72-million deal in which it made 4.5x returns. But, is dairy as lucrative as it looks, with most of the market with cooperative giants? R.S Sodhi, Managing Director of Amul said, "Dairying is a safe business; demand is set to grow, especially for branded products. If overall milk consumption is growing at five-six per cent, demand for branded dairy products is clocking a 1012 per cent growth rate. Having said that, PEs and VCs need to choose their targets carefully; if you look deeper, most private dairies have an Ebitda margin in the range of five-six per cent." Ebitda is earnings before interest, taxes, depreciation and amortisation.
mentoring. Abhinav Shah, co-founder and chief executive of HR Food (which sells under Osam brand) felt that having a VC on board has helped in guidance and mentoring, preparing them for the long haul. HR Food had used the funds raised to expand its capacity up to 200,000 litres per day and now aims to take the share of VAP in its turnover from current 10 per cent to 20 per cent over the next few years.
Having a PE-VC investor on board, however, does not only bring in requisite funds, young dairy firms look at them as harbingers of professionalism and
Some products like flavoured milk, yoghurt and cheese are growing upwards of 20 per cent per annum, given their small base.
Natarajan feels that besides encouraging growth rate in value added products (VAP) in dairy, the sector as such is a safe bet as demand for milk is estimated to grow with rising aspirations and population growth. The returns upon exits have been encouraging, too, for PEs and VCs. For example, data from Venture Intelligence show IDFC PE made two times return from the open market when it made a partial exit from Parag Milk Foods in March this year. In January 2014, Carlyle had sold its stake in Tirumala Milk
www.agronfoodprocessing.com
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As such, the value of the dairy industry at retail level is estimated to be ~4.5 lakh crore, of which nearly 30 per cent lies with organised players, and this segment is clocking 13-15 per cent growth rate per annum. The VAP segment is doing better, at 18-20 per cent.
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Indian dairy farmers prefer to nurture buffaloes than cows
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ow milk preference has been growing due to consumer demand in the past few decades, bringing the share of cow milk in India's overall milk production to around 45 per cent at the moment, sources from dairy industry feel that it is soon likely to shift in favour of buffalos. Data from the 19th livestock census indicate that the cattle population has dipped by 4.1 per cent in 2012 from 2007, whereas the buffalo population has grown by 3.19 per cent during the same period. Further, the percentage changes in milch buffalo population during the period 2003-07 and 2007-12 has increased by 46 per cent in rural areas. Another interesting fact is that of statewise share of buffalos versus cattle (cow). In belts like UP the share of buffalo in total livestock population is 28.17 per cent, the same is 10.24 per cent for cows. In Rajasthan it is 11.94 per cent for buffalos and 6.98 per cent for cows. In Gujarat it is 9.53 per cent for buffalos and 5.23 per cent for cows. These regions are mainly Jain-Hindu belts where cow is a revered animal. Given the slaughter related sentiments, farmers in these areas prefer to breed buffalos also surviving on low quality fodder. They can also sell them off to slaughter houses while they do not know what to do with a dry cow past its milk cycle. Senior analyst at Rabobank, Shiva Mudgil informed that total milk production, share of cow has observed an increasing trend
over the years. “Current cow milk share is estimated to be 45-46 per cent whereas buffalo milk share has seen a declining trend with share of 50-51 per cent.” With demand for fat has continued at higher levels in the global market. Mudgil explained, “Global price for milk fat has seen a significant increase on GDT (global dairy trade). Anhydrous milk fat (AMF) prices are $6,185 per tonne in the last GDT event (increase of 94 per cent over last year) whereas butter prices are at $ 4,911 per tonne (increase of 89 per cent over last year). He also clarified that the average milk yield too has increased marginally over the years. "Average milk yield for indigenous cow is around 2.5 litres per day compared to around 7.1 litres per day for cross-bred cow and around 5.2 litres per day for buffalo.” R S Sodhi, MD of GCMMF said that this share was around 80:20 in favour of buffalos a few decades back. He pointed out that the prices of dairy fat have doubled in the international market, and since buffalo milk has higher fat content, farmers are likely to now tilt more towards buffalo breeding. Chairman and MD of Parag Milk Foods, Devendra Shah said that while buffalo milk is rich in fat, cow milk fat fetches a premium (of roughly Rs 20 per kg) over buffalo milk fat. Buffalos milk contains 7-7.5 per cent fat, which is almost double than that from cows.
The average yield for cows and buffalos are, therefore, now more or less at par. Farmers would opt for cows for better productivity, might feel encouraged to breeding buffalos who also survive on more coarse fodder. “As such with the slaughter ban, initially, there would be an increase in production of cow milk as more cattle would be available. However, cattle towards the end of their lifecycle would not be productive, and hence the cost of production would increase. This would drive farmers towards buffalos which also yields milk richer in fat”, said head of another dairy cooperative. Approximately the cost of maintaining dry cattle is around Rs 100 per day for the farmer, while he may fetch Rs 15,000 to 20,000 when he sells one to an agent for slaughtering. Higher adoption of buffalos thus seems logical. An analysis stated that as on March 2017, cow slaughter has been prohibited in 84 per cent of India’s states and union territories, accounting for 99.38 per cent of the country’s population. India is one of the largest producers of buffalo meat with 20 per cent share of world's bovine population. It exported Rs 23,303 crore of buffalo meat in FY17, marginally lower than FY16. However, India is still one of the largest exporters of buffalo meat as domestic consumption is low. The next decade is thus likely to see milk production tilt in favour of buffalos.
Fortified milk, the latest offering from Nestle India
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s part of its strategy to enrich its products with micronutrients, Nestle India is next looking at fortifying its milk portfolio. This comes after the company’s launch of ironfortified Maggi Noodles earlier this year. In an investor presentation on Thursday, the company said its fortified milk product would hit retail shelves soon under brand Nestle a+. In May this year, the company had introduced its iron-fortified Maggi Noodles as part of its “Simply Good” 2020 initiative to address iron deficiency.
As part of its focus on nutrition, health and wellness, Nestle India also recently introduced its new Nutritilicious range of Maggi Noodles. Targeted at the breakfast occasion, it is made of healthy grains such as atta and oats, and comes loaded with vegetables and fibre. The company has been focused on launching fortified products such as Ceregrow, Maggi Masala-e-Magic and ready-to-drink beverage Milo. Under its milk and nutrition portfolio, the company has been adding healthier products such as Grekyo (Greek yogurt) and Nestle a+
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Pro-Grow. In recent times, the Food Safety and Standards Authority of India has also been stressing on the need for food companies to focus on fortification. It has, for instance, been urging companies to offer Vitamin A- and Vitamin D-fortified milk products. In a bid to encourage players to undertake fortification, it has also set standards for fortified rice, milk, edible oils, salt and wheat flour to curb micro-nutritient deficiencies.
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Milk procurement by Banaskantha Dairy picks up after floods
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ith the water level receding in most parts of north Gujarat’s Banaskantha district, which experienced heavy rains in the past few weeks, milk procurement by the country’s biggest district-level dairy, Banas Dairy, is gradually picking up the pace. The District Cooperative Milk Producers Union, which usually procures around 38 lakh litre of milk daily, had to cut down its procurement volume as excessive rains in the district led to disruption. Procurement by Banas Dairy declined to around 15 lakh litre daily.
“Except for the few villages where road connectivity is yet to be established, we have commenced collection of milk from all other villages in the district through our 1,400 collection centres,” Banas Dairy managing director Bipin Patel. At present around 36 lakh litre is being procured from farmers daily in the district. Banas Dairy had reported a turnover of Rs 7,500 crore in FY17. The dairy has a share of around 25% of total milk procurement carried out by the Gujarat Cooperative Milk Marketing Federation, popularly known as Amul. However, overall milk supply by Amul across the country had not been impacted as the rain hasn’t caused much havoc to other key milk-procuring districts in the state such as Mehsana and Sabarkantha. Milk procurement by Banas Dairy, from around 3.4 lakh farmers in the district, was severely disrupted because of heavy
rains in the last week of July. “Since the last couple of days, there has not been much rains, thus we are trying to restore our procurement operations,” Patel said. The dairy, through its network of 1,422 village-level milk-procuring societies, last fiscal procured around 38 lakh litre milk per day on an average, while its peak procurement has crossed 49 lakh litre milk per day. The cooperative has the capacity to process around 48 lakh litre of milk daily. After about a week, the Gujarat revenue department has declared Patan as well as Banaskantha as disaster-affected districts. State government officials have started survey works for assessing damages to crops and property. Besides Banaskantha, the district dairy cooperative also procures milk from farmers in Rajasthan, Haryana, Uttar Pradesh, Uttarkhand and Delhi. A chunk of the milk procured also gets transported to the National Capital Region and Kanpur through tankers.
Britannia to rope in partner to focus on dairy business produce highest amount of cow milk.
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iscuit maker Britannia Industries plans to rope in a partner to strengthen its dairy business and discontinue a few brands in this segment as part of a strategy to focus on higher margin products. “Dairy project is now in its final stages and in another month we can give a clear view,” Britannia Industries Managing Director Varun Berry said in an analysts’ call on Wednesday. “Home for this project will be Pune’s Ranjangaon food park, in the middle of districts which
The objective is to become more competitive and make better margins,” he said. He did not name any potential partner. This will be the Good Day cookies maker’s third attempt at a joint venture in the dairy segment, which has been dragging its overall growth. In 2002, Britannia had formed a joint venture with New Zealand-based Fonterra Dairy to sell milk and milk products under the Milkman Brand. After recording losses, Fonterra exited in 2009 and sold its 49% stake to Britannia. Around the same time, Britannia had also ended its decade-long association with French foods and dairy
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giant Groupe Danone SA. The Indian dairy market is largely controlled by cooperatives such as Amul and Mother Dairy. In the first quarter ended June Britannia reported 7.4% jump in sales year on year in spite of the implementation of goods and services tax (GST) last month, which had led to destocking in trade in June. Berry said destocking was about 10% in the month of June as traders were uncertain of the new tax regime. Britannia pulled back on advertising in the first quarter due to subdued environment after demonetisation and the onset of GST. The company spent Rs 80 crore on marketing and advertising in the quarter, Rs 15 crore less than a year ago. Berry said advertising and marketing spend will now “start to come back to normal”. According to the company, after demonetisation and GST, local brands are facing pressure in the Rs 27,000-crore biscuit category.
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Misleading to call soya, almond beverages ‘milk’, says Parag Foods
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airy company Parag Milk Foods has raised concerns on plant-based soy or almond-based beverage makers classifying their product as milk. Devendra Shah, Chairman, Parag Milk Foods, said: “According to the regulations, only milk obtained from milch animals can be defined as milk”. He added that as per the regulations, even toned milk or full-cream milk should be made out of milk or milk products obtained exclusively from animalsourced milk and should not contain any other substances. “One can’t promote soy and almond milk, the same as milk , in contravention of the provisions of food safety law. Therefore, the association of the word ‘milk’ with soya or almond beverages is quite misleading and should not be permitted to be sold as soya or almond Milk,” he added. In a letter to the Food Safety and Standards
Authority of India, the company has said that under the FSS Act and Regulations, beverages having vegetable plant origin and having milky appearance sourced from soyabean and almond cannot be termed as milk. “Manufacturing and selling of soya/ badam beverage as soya/badam milk is misleading. These drinks can only be called as substitute of milk or alternative to milk, but they cannot be termed as milk as per Food Safety and Standards ( Food products and Food Additives) Regulations 2011,” the letter stated. Non-milk alternatives According to Euromonitor, non-dairy milk alternatives in India are still in the nascent stage and have pegged the retail value sales of soy milk currently at about
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Rs. 106 crore. The category is expected to grow at 15.7 per cent CAGR in the country in 2017-2022 period, it said. This concern comes at a time when a similar debate has been raised in more developed markets of Soy Milk such as the United States. According to media reports, traditional dairy companies and makers of plant-based alternatives are locked in a battle over labelling norms of plant-based alternatives in the US since the beginning of this year. Ashwin Bhadri, CEO, Equinox Labs, said: “ For more clarity for consumers, additional disclaimer such as “non-dairy milk” can be put on the labels of such products. It becomes a bigger concern, if someone is marketing flavoured milk as almond milk or soy milk.”
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Dairy firms' Q1 profit margins slip on high milk procurement cost
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perating margins of dairy companies remained under pressure in the June quarter due to an increase in milk procurement cost and reduced supply of raw material on farmers' week-long strike in May. After a sharp increase in topline to Rs 616.44 crore for the April-June quarter, Chandrababu Naidu-promoted Heritage Foods posted net profit at Rs 10.37 crore for Q1FY18, a sharp decline from Rs 17.11 crore in the corresponding quarter last year. Similarly, Kwality Ltd reported a sharp decline in its June quarter profits to Rs 27.88 crore, from Rs 42.27 crore a year ago, while Umang Dairies posted a loss of Rs 2.90 crore compared to a Rs 1.48 crore profit. Interestingly, net sales of both companies jumped by 7 per cent and 11 per cent, respectively. Companies with increased focus on valueadded products, such as Parag Milk Foods and Hatsun Agro Products, however, have maintained their profit margins in the June quarter despite interruption in milk supply due to the farmers' mass protest and roadblock. While organised sector players are adjusting increase in compliance cost of GST (goods and services tax) rollout without an increase in product prices, unorganised sector players are considering raising milk prices by Rs 2-4 a kg to pass on the increased cost burden to consumers. "Gross margins of Heritage Foods were impacted by an increase in milk procurement cost which the company was unable to pass on to the consumers completely. EBITDA margins at 4.4 per cent was also hit by loss making Reliance Dairy business and increase in other expenditure which grew by 37.8 per cent a function of higher branding expenditure. However, the company is confident with initiatives taken on cost optimization and expectation of lower milk procurement cost post monsoons. We expect the recovery to be gradual," said Dhaval Mehta, an analyst with Emkay Global Financial Services Ltd. Heritage has formed a joint venture with a France-based company Novandie SNC for manufacturing of yogurts and frozen desserts with an accumulative capex of Rs
.75 crore in next five years. The company envisages Rs 300 crore of revenue from this joint venture in next six years when the plant is fully operational. Trade sources said the average milk procurement cost jumped by 6-10 per cent in April-June quarter depending upon the location of the plant and proximity of plants from milk collection centres. Supply of raw milk got interrupted in May due to farmers' nationwide strike
and pouring of milk on roads in protest of low realisation. Farmers were demanding implementation of M S Swaminathan report with a sharp increase in milk prices. According to R.S Sodhi, Managing Director, Gujarat Cooperative Milk Marketing Federation (GCMMF) which sales Amul brand dairy products, "Milk prices had declined drastically over the last one year. Milk prices, therefore are recovering. Prices are likely to remain stabilised now." "Milk prices started moving up since December 2016 with average cow milk prices ranging between Rs 28 - 29 a litre now. Buffalo milk, however, is procured at Rs 38 a litre in the north Indian states. Milk supply got interrupted in May across the country due to farmers' nationwide strike. But, with the peak arrival season in October, milk prices might decline by Rs 1-2 a litre which would benefit dairy companies being GST costs fully absorbed
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by them," said Shirish Upadhyay, senior vice president (Strategic Planning), Parag Milk Foods Ltd, the producer of "Gowardhan" and "Go" brands dairy products. "We intend to increase our direct procurement to over 50% over the next 3-4 years. This would accelerate the transition towards B2C by enabling faster shifting of our product mix towards consumer products, primarily fresh milk
and value-added products. With our persistent focus on B2C segment, strong position in north markets, and planned product rollouts of value-added products, we shall continue to witness strong growth in the forthcoming years. We believe favourable demographics such as rising disposable income and changing consumer lifestyle would further support our growth story," said Nawal Sharma, president & head business transformation, Kwality Ltd. Source: Capitaline; Compiled by BS Research Bureau
www.agronfoodprocessing.com
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Dodla Dairy to invest Rs. 70 cr in greenfield plant in Andhra Pradesh
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odla Dairy Ltd, a leading dairy company in the South, will invest up to Rs.70 crore in a greenfield plant near Rajahmundry in Andhra Pradesh. The capacity of the plant will initially be two lakh litres/day. It will be similar to the one made operational in Choutuppal on the outskirts of Hyderabad recently, according to Sunil Reddy, Managing Director. The new dairy to be located in Kantipudi village will be ready by end of 2018. In the next few years the company plans to expand to other southern States. The Andhra Pradesh plant will be funded through internal accruals and debt if necessary, Reddy said. The Hyderabad-headquartered company got an investment of $50 million from the Rise Fund, managed by TPG Growth, in May this year. The Fund had acquired a minority stake in one of the PE funds, Reddy said.
46th Dairy Industry Conference
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6 th Dairy Industry Conference and Dairy Expo will be held from 8 th to 10 th February 2018 at Adlux International Convention and Exhibition Centre Angamaly, Kochi. This mega event is organized by Indian Dairy Association (South Zone) and Kerala Chapter. More details of the event are available at www.46dic.com and email: info@46dic.com/46dickerala@ gmail.com
The TPG Group should give us good management bandwidth in our future expansion and consolidation plans, he told BusinessLine. With a turnover of Rs. 1,200 crore, the company has built a network of 50,000 retail and over 3,500 distributor network across nine States. Its capacity stands at 9 lakh litres/day, acquired from roughly two lakh farmers. Dodla Dairy, started in 1998 by entrepreneurs Sesha Reddy and Sunil Reddy, has most of its units in the two Telugu States. It procures, processes, and sells dairy products, including fresh milk, butter, ghee, panneer, curd, flavoured milk, doodh peda, ice cream, and skimmed milk powder.
second major global investment in the Hyderabad-based dairy companies in the last couple of years and shows a growing interest. In January 2014, Lactalis, the French major, had bought Carlyle Groupbacked Tirumala Milk Products Pvt Ltd for an estimated $270 million. “The milk business is very low margin, but the returns will be good if we play it well. There is consolidation in the dairy sector and we are gearing up to meet the competition. Since our older plants are giving good returns, we are well placed,� he added. Africa business Dodla Dairy will upgrade and expand the plant in Uganda and explore opportunities to expand in the country and others, he said. The firm had acquired a 25,000 litre/ day capacity plant a year-and-a-half ago.
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India’s new generation of flavours Milk based soft drinks are boosting consumption in the world’s largest dairy market.
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ndia’s growth has produced a steady increase in household spending on dairy products over the past decade, as rising incomes allow families to increase their consumption of liquid milk and a growing range of processed products including yogurt, ghee and ice cream. Plain milk still accounts for most consumer liquid milk demand. However, dairy companies are hoping to share some of India’s fast expanding soft drinks industry growth by introducing flavoured milk drinks aimed at middle class consumers. Although sold as liquid milk products, India’s new generation of flavoured milk beverages are packed in attractive packaging designed to compete in the soft drinks market. “There are many small dairy companies looking to produce Gujarat dairy farmer cooperative style flavoured milk drinks. These are often sold in health clubs and in summer, when people like to drink cold milk,” comments George Fonseca, Director of Hilden Packaging Machines.
some of India’s largest dairy processors. “We recently finished two projects – a PET bottle line for Gujarat Milk Marketing Cooperative (Amul) and a flavoured milk bottling line for Mahananda Milk Dairy, the biggest dairy in Maharashtra state,” Fonseca says. “We are doing a 200ml and 250ml glass bottle line for flavoured milks.” Amul Better known by its brand name, Amul, the Gujarat-based dairy company is a trend setter among Indian dairy companies for new products and packaging. Amul originally introduced flavoured milk drinks in glass bottles and more recently, the cooperative has introduced PET bottle packaging, which has prompted some other dairy companies to try out PET bottles as well.
A number of dairy companies have also started to use beverage cans to sell flavoured milk, believing the printed can designs attract customers. “Flavoured milk in cans is coming. One of our clients is packing five to six milk flavours in cans,” says Kanak Parmar, Managing Director of Ace Cans Manufacturing. One of its customers, Revive Innovations of Gujarat, for example, buys 120ml cans to fill with coffee, butterscotch, mint, mocha, saffron, sweetened rose petal and dried fruits flavoured milk products. Meanwhile, the use of cans for packaging and other processed dairy goods continues to grow in India, along with the volume of dairy produce consumed across the country each year. Clarified butter, known as ghee and used for cooking and preparing Indian sweets, is a major user of food cans, along with Indian rasgulla desserts, powdered milk and sweetened condensed milk. “Dairy business is growing in India. In fact, all food business is growing here, whether it is dairy products, confectionery or fruit snacks,” Parmar comments. Parag Milk Foods, India’s largest processed cheese manufacturer, buys in raw milk from more than three million farmers through about 3,400 village milk collection centres located in four states in western and southern India – Maharashtra, Andhra Pradesh, Karnataka and Tamil Nadu. “A lot of consumers are shifting away from cola beverages and over to milk drinks and energy drinks, so the idea is to be a dairy-based, fast moving consumer goods company with cheese and beverages, including plain milk, milk drinks, lassi and buttermilk,” explains Devendra Shah, Chairman of Parag Milk Foods. “We are coming up with new dairy drink variants such as spicy buttermilk for the southern India market, and whatever ingredients they traditionally use there, we use as well.”
“These flavoured milks are also sold at railway stations to people going on long journeys. There is a tradition here of drinking milk for good sleep. Buttermilk, sweet lassi and yogurt drinks also are growing.” Hilden is an Indian supplier of beverage filling lines, providing equipment to dairy processors, soft drinks companies and other beverage producers. The company supplies a range of equipment, including de-palletisers, conveyors, rinsers, fillers, seamers, can warmers, shrink wrappers and tray formers. Local drinks filling companies account for about 60 per cent of Hilden’s filling line sales, with another 40 per cent being exported to the Middle East, Southeast Asia and other countries.
Parag sells its buttermilk in both 200ml aluminium cans and 200ml Tetra Pak boxes. Other flavours include garam masala, which is popular in western India. “Our buttermilk drinks are sold mainly in supermarkets, as well as general trade and company canteens. Buttermilk is an on the move product, people pick it up and drink it,” Shah says.
Customers ordering filling lines include
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39 Urban and rural The growth in demand for processed milk and other dairy products has been strongest in urban areas, where most of the country’s middle class population lives. Rural areas, by contrast, have seen relatively strong growth in liquid milk consumption during the same period, due to the growth of India’s dairy cow and buffalo herd and increased milk output countrywide.
According to Government figures, consumption of liquid milk rose 1.6 per cent annually among India’s rural population to reach 52.7kg in 2012, up from 47kg per capita in 2004.
According to Indian government estimates, nearly half of the nation’s milk production is consumed by the farming household in which it is produced. This is either as unprocessed liquid milk or as traditional homemade products such as yogurt, paneer, butter or ghee.
Ice cream is the second largest dairy product eaten by the rural population in volume, with consumption rising 16.6 per cent annually from 500g per capita in 2004 to 1.4 kg in 2012. Consumption of ‘other’ milk products includes traditional milk-based desserts, was 2kg per person in 2012, down from 2.1kg in 2004.
Only about 15 per cent of milk produced is marketed through formal cooperatives or via private companies for retail sale, as processed liquid milk or as other processed products. Most milk not consumed by the producing household is marketed as unprocessed liquid milk or processed into traditional products by small private vendors.
This suggests that increased cold chain distribution facilities have enabled ice cream companies to harness most of
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India’s dairy dessert consumption. India’s growing middle class population has increased consumption of processed food and beverages in recent years and is responsible for dairy growth in major urban centres. Per capita consumption of liquid milk is 20 per cent higher in India’s cities than in rural areas, while ice cream consumption is more than seven times rural levels, reflecting higher urban household incomes. Per capita liquid milk consumption was 66kg a year in 2012 among urban Indians, having risen by an average of 0.9 per cent annually since 2004, according to government figures. Consumption of other processed dairy products also has risen among the urban population in contrast to the rural population, which generally does not purchase other dairy products, with the exception of traditional milk-based desserts. Source: www.dairyindustries.com
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Investment
Dairy sector in India to grow at very healthy rate in Indian dairy over recent years. Local arm of New York-based buyout entity, KKR India has invested Rs 600 crore in Kwality, producer of dairy products with the same brand name. World’s largest dairy product group, France-based Lactalis has invested Rs 1,750 crore and Rs 470 crore in Tirumala Milk and Anik Industries, respectively. Cargill Ventures has invested Rs 110 crore in Dodla Dairy, a Hyderabad-based entity.
A
study conducted reveals that India’s dairy sector is set to grow annually in low double-digits for the medium term. This growth is due to an increase in per capita consumption of milk, with improved affordability, shift towards premium milk and an increase in consumption of value-added products. Further encouraging many global players to enter India, through the inorganic route and put in significant investments in value-added products. Analyst at ICICI Securities, Aniruddha Joshi said “Milk production in India has been growing at a four per cent compounded annual growth rate (CAGR) over 1991-92 and 2015-16. Milk price inflation averaged around seven per cent per annum over the same time-frame.
the right product mix and distribution expansion are key factors for revenue and profit growth. Indian consumption trends are still evolving and products such as cheese, spreads and premium milk will need investment inspite of strong growth potential in near future. Companies promoting fresh milk products such as dahi (curd), buttermilk or paneer will enjoy healthy profitability and return on capital. A CARE Ratings report showed global multinationals have invested immensely
Dairy exports from India are negligible, given that the country produces largely buffalo milk and indigenous value-added products are considerably different from those in developed countries. Hence, the milk produced in India will be largely consumed in the domestic market and the sector would continue to grow in low double-digits.” To strengthen direct milk procurement,
Following suit of these multinational companies, Indian private sector players and co-operatives have also changed their strategy, investing in brand building, expansion, direct procurement and distribution. Heritage Foods has spent Rs 70-75 crore. Gujarat Cooperative Milk Marketing Federation, promoterAmul proposes to invest Rs 3,000 crore by 2020. Parag Milk Foods and Prabhat Dairy invested Rs 64 crore and Rs 40 crore respectively, to strengthen their market presence. Amul increased their milk procurement at a CAGR of 11.2 per cent in the past decade. It started collecting milk outside Gujarat from FY11 and now accounts for 15 per cent of all the milk it collects. Senior director, CARE Ratings, Milind Gadkari said “The growth in the dairy industry driven by value added products, largely from the organised players will drive margin growth. In the medium term, the players will have to focus on improving their procurement strategy and initiate capital expenditure for enhancing capacities and investing in the supply chain. Post stabilisation of the capex, the return ratios and leverage ratios are expected to improve. We expect the credit profile of private dairy players to remain stable over the medium term, till the capex phase is complete.”
Dairy Times
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Trouble with digesting dairy; Try A2 milk
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aria Elena Sullivan realized her daughter Sofia (3 years old), had trouble digesting milk when she offered it to her and Sofia immediately spat it out. This was clear from the serious reaction which included abdominal pain and vomiting, plus the fact when Sofia always pushed the milk glass away whenever it was placed in front of her. This made it obvious that Sofia could not tolerate regular milk at all. This mother from Lakewood, Colorado came across a coupon for a free half-gallon of A2 milk and did a little research on it, ultimately decided to give it a try. She said Sofia was perfectly fine with it and now her daughter requests ‘A2 milk, please.’ At first glance, you might think that this new milk product is a quasi-natural, tinkered-with version of the real thing, but that’s not what how it seems to be. It is pure cow’s milk, which has no special additives and is not lactose-free. What makes it different is that instead of containing A1 and A2 beta-casein proteins like ordinary cow’s milk, it comes from cows that produce only A2 variation of protein. Because A1 can be hard for many people to digest, milk that contains only A2 is a helpful option, allowing people to enjoy milk again. If you have trouble digesting milk: even if you think it is due to lactose intolerance then A2 milk is a feasible option you could choose. The milk has been sold in Australia for more than a decade and was introduced to United States in 2015 by the A2 Milk Company and is now available in grocery stores nationwide. Goat, sheep, water buffalo and human breast milks all contain only A2-like proteins. But only cows produce A1, some only A2 and some both proteins . But with modern farming methods, European cow herds evolved to produce A1 as well. Today, some cows produce only A1, some only A2 and some both proteins. In regular milk production, all the cow’s milks are typically blended together, so you get a mix of proteins in the carton. To get A2 milk, a simple genetic test is used to determine which cows make only that protein variation, and their milk is used exclusively. Several animal and human studies show that A2 milk can be easily digested than A1 milk. Scientists have begun to understand how the protein affects people, but we do know that during the breakdown of A1 in the gut, a peptide
fragment (a chain of amino acids) called BCM-7 is formed. This fragment can slow down digestion, trigger inflammation and cause symptoms such as bloating, gas, abdominal pain, diarrhea and constipation. No such fragment is formed with A2 digestion. Scientists have long questioned, why there are so many more people who say they are lactose intolerant than who actually have lactose malabsorption when tested. Sensitivity to A1 might just explain that gap. Even people who are officially diagnosed with lactose intolerance may do better with A1 milk because the inflammatory response caused by BCM-7 fragment in the gut has been shown to worsen lactose intolerance. If those symptoms are similar to the signs of lactose intolerance, it’s because they are. Many people often misdiagnose themselves when it is A1 they need to avoid. That was the case for Manuel Villacorta, a registered dietitian and nutritionist in private practice in the San
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Francisco Bay area. “I always thought I was lactose intolerant, but was never officially diagnosed.” He was skeptical about trying A2 milk and was taken aback when he tolerated it. “It really changed my life when it comes to milk.” Now when clients tell him they are lactose intolerant, he advises them to try it. With all the non-dairy milks on the market (almond milk, coconut milk, rice milk, hemp milk), a person who has trouble digesting dairy has more options than ever, and you can certainly have a healthy diet without cow’s milk. But unlike those alternative milks, cow’s milk naturally provides a multitude of important nutrients such as protein, calcium, B vitamins and potassium. If you are fine with regular cow’s milk, there is not enough reason to recommend switching to A2. But if you have difficulty digesting dairy and want to have it in your life, A2 milk just might be the solution.
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FDA to ease ultrafiltered milk in cheesemaking process
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ood and Drug Administration (FDA) said it will ease enforcement of restrictions on the use of ultrafiltered milk (UF) in standardized cheeses, noting recent developments in the export market have caused ‘an oversupply and pricing challenges’ with UF. FDA in a notice pointed out that Canada earlier this year adopted a pricing policy that encourages Canadian dairies to buy domestically produced UF, a milk protein concentrate used in cheese-making to increase yields. The Agriculture Department said U.S. dairies, mostly in Wisconsin, New York and Minnesota, shipped over $100 million worth of UF to Canada last year, but exports have virtually evaporated since the new Canadian policy was implemented. Dairy is one of the topics that are expected to be addressed in the NAFTA renegotiations set to begin in Washington. International Dairy Food Association said that until now, U.S. cheesemakers have been allowed to use UF milk in only a few standardized cheeses, and only with
complex labeling requirements. At the same time, IDFA explained in a release, a rule has been pending at FDA that supports the use of UF milk in all standardized cheeses, but it also includes impractical labeling requirements. In its notice, FDA said that while it completes rulemaking, it will exercise enforcement discretion regarding the declaration of UF milk and non-fat UF milk ingredients when used in standardized cheeses and related cheese products. This will allow the cheese industry to use UF milk more widely and will streamline the existing complex labeling requirements. The guidance will not affect the use and labeling of UF milk in fluid milk and other dairy products. IDFA’s President and CEO, Michael Dykes thanked FDA Commissioner Scott Gottlieb and Stephen Ostroff, the agency’s deputy commissioner of food and veterinary medicine, for taking a ‘common-sense approach to a long-standing burden on dairy food companies.’ He said, “Today’s action by FDA falls squarely within the philosophy of the current administration to reduce
unnecessary regulatory burdens. After lagging for more than two decades, it is good to see the regulations on use of UF milk are catching up with this safe and sustainable production technology, which is already used around the world.” IDFA said it will work with FDA as it accepts input on a final rule that will allow the use of UF milk in all cheeses. Here’s what the FDA says in its notice: “The guidance advises manufacturers who wish to use ultrafiltered milk/non-fat milk in the production of standardized cheeses and related cheese products that, pending completion of a rulemaking regarding the use of UF milk in the production of these products, we intend to exercise enforcement discretion regarding the use of fluid UF milk and fluid UF nonfat milk in the production of standardized cheeses and related cheese products. We also intend to exercise enforcement discretion regarding the declaration of ingredients in the labeling of standardized cheeses and related cheese products when fluid UF milk and fluid UF non-fat milk are used as ingredients.”
Kenya Seeks Removal of Dairy Tariff
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nstable trade relations between Kenya and Tanzania could face another test over tariffs on milk and dairy products, which Nairobi said are contrary to the East African Common Market Protocol. Just when trade relations between the two countries seemed to return to normalcy after disputes that had been sparked by import bans in April, a meeting that had been planned for August 19 was postponed to September 9. Kenya plans to petition Tanzania to remove $0.9 per litre tariff on milk and milk products. The tariff is being blamed for the significant drop in Kenya's dairy exports to Tanzania, which dropped from $20.8 million in 2015 to $1.8 million last year. The September meet is aimed to sort issues that caused the trade dispute. Kenya will push for removal of the tariff as it is contrary to EAC protocol that guarantees freedom of movement of goods in the region. Managing Director of Kenya Dairy Board, Margaret Kibogy said “The
Tanzania tariff on milk and milk products is not in line with the EAC Common Market Protocol, and it is important for us to negotiate for harmonization of tariffs for our products to compete. Although Kenya's dairy exports to Uganda attract minimal charges, the high tariff imposed by Tanzania is against the East African Community spirit of deepening trade.” Milk and milk products were some of the products in trade war between the two countries that was threatening to disrupt bilateral trade. Kenya set off the dispute when it banned importation of cooking gas from Tanzania in June. Tanzania retaliated with the ban of exports of unprocessed foods, milk products and cigarettes. By pushing for harmonisation of the dairy products tariff, Kenya hopes to grow its market share in Tanzania and Rwanda. Despite being home to one of the largest livestock populations in Africa with more than 20 million head of cattle, Tanzania depends on milk imports from Egypt, South Africa and Europe, largely due to low milk production and lack of a
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processing industry. South Africa has a tight grip on the Tanzanian market as both countries are members of the Southern Africa Development Community bloc. Kenya's milk production stands at 5.5 billion litres annually, in Tanzania it is 2 billion litres. In both countries, about 60 per cent of the milk produced gets to the market through informal channels with the rest being processed. Tanzania consumes 47 litres per person annum. Uganda consumes 52 litres per person per annum and Kenya 120 litres. The World Health Organisation recommends 200 litres per annum. Kibogy said Kenya is determined to grow its regional exports.. Kenya leading processors, Brookside Dairy and New KCC, aim to increase their export market for long-life products such as butter, ghee, UHT and powdered milk. With 25 processors, Kenya's dairy sector contributes four per cent to the country's GDP and employs an estimated 1.5 million people directly and indirectly.
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Ban the term ‘milk’ to describe non-dairy products: Aus dairy farmers
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ustralian dairy farmers have come together to join the international push to ban the term ‘milk’ from being used to describe soy, rice, oat, nut and other plant extracts. Dairy Connect farmer President, Graham Forbes said “These products are trying to imitate milk when they’re clearly not. They should not be marketed using the term ‘milk’.” With backing of local processors, Dairy Connect met advisers from Federal Agriculture Minister Barnaby Joyce’s office seeking support. Meanwhile, farmers in the United States’ largest dairy state, Wisconsin, have backed a similar campaign led by Wisconsin Senator Tammy Baldwin. Senator Baldwin has drafted the Dairy Pride Act (known in full as Defending against Imitations and Replacements of Yogurt, Milk, and Cheese to Promote Regular Intake of Dairy Everyday Act)
bans the terms milk, butter and yoghurt from being applied to non-dairy products made from nuts, seeds and plants. On the other side of the Atlantic, the European Court of Justice recently ruled the term “milk” and other milk product names could not be used to designate a purely plant-based product. On June 14, the European Court ruled the term “milk” and other milk product names are reserved for “animal products”. But in Australia soy, almond and other plant extracts are able to exploit a loophole in the nation’s labelling laws. Australia’s Food Standards Code defines milk as ‘the mammary secretion of milking animals, obtained from one or more milking for consumption as liquid milk or for further processing’. Yet a separate section of the code allows plant products to use the word milk ‘as long as the context ensures consumers are not misled e.g. coconut milk, soy milk etc.’
Dairy Connect Chief Executive Shaughn Morgan said the good name, high quality and nutritional value of mammalian milks needed to be protected. A spokeswoman for Mr Joyce said the government commended those dairy farmers campaigning to raise the benefits and profile of Australian dairy products. “When consumers buy milk or dairy products they should reasonably expect it to be sourced from cow’s milk unless clearly stated otherwise. Soy, coconut, rice and almond-based products should be specifically labelled so that consumers are fully aware they are not buying cow’s milk.” The spokeswoman said consumers were not pressuring the government to change soy, coconut, rice or almond liquids to be called juices or oils or extracts or saps. “But if that changes, the government would act to ensure confidence in labeling.”
Annual Dairy Output in Iran worth anticipated 10m Tons
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eputy Iranian agriculture minister estimated that the country’s dairy production will exceed ten million tons in the present Iranian calendar year to end 21 March 2018. Present at the third edition of Iran's international exhibition of livestock, poultry and aqua feed dubbed as 'Iran International Feed Expo 2017', Deputy Agriculture Minister for Livestock Production Hassan Rokni said "Iranian feedstuff production units enjoy the capacity to produce 18 to 19 million tons of products of which only 10 million tons are realized and companies must take advantage of the after potential". Rokni highlighted that Iran's livestock and poultry feed value export had increased from $26,000 in 2011 to $75, 000 today though neither figure proves satisfactory. Iran needs to make a more prominent presence in global markets. As regards food security, both issues of quality and quantity are at stake and need to be taken into account by feedstuff factories. Iran’s deputy agriculture minister said various foreign delegation have visited the country following JCPOA implementation as evidenced by good relations formed in the post-sanction era. “Over 2.2 million tons of chicken is being produced annually and estimations indicate 2,00,000 tons of
the product as well as 200 thousand eggs are exported to foreign countries.”
dairy products are expected to be exported in the current year.”
The official later presumed that dairy output will exceed 10 “Money cant buy Happiness, million tons in but it can buy our Flavour ingredients the present year, and that’s much of a same thing”. “Exports of 2 - Acetyl Pyrazine dairy products have followed Acetoin a satisfactory Aldehyde C14 (Peach Aldehyde) trend in the Aldehyde c-18 (Coconut Aldehyde) first quarter of Allyl Caproate the ongoing Diacetyl year (began Ethyl Butyrate 21 March) Furaneol as 4,04,000 tons of these L Menthol Flakes products have Milk Lactone been deployed Vanillin to international Ethyl Vanillin markets as well & many more..... as that over 20 types of dairy Suitable for Food & Flavours products were shipped to 30 We Also offer Aroma chemicals & 100% Natural Essential Oils world countries. Mr. Vinay S Raj More than one +91 80 43468800 C/o Karnataka Aromas #160,KCI Chambers, www.karnatakaaromas.com million tons of 5th Main road, Chamrajpet, Bangalore - 560018
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aromas@karnatakaaromas.com
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Dairy a good source of protein: researchers
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ll dairy proteins tested in a recent study met Food and Agriculture Organization (FAO) standards as excellent/ high-quality sources of protein for people six months of age or older, with digestable indispensable amino acid scores (DIAAS) values of 100 or greater, according to researchers at the University of Illinois. The study used pigs as a model to study the best way of evaluating protein quality in foods eaten by children, a method that was proposed by the United Nations FAO in 2011. “Plant proteins are the primary sources of amino acids in many parts of the world, whereas animal
proteins are the primary sources in other parts of the world. However, the composition and digestibility of these types of proteins differ,” says Dr. Hans H. Stein, Professor of animal sciences at University of Illinois and principal investigator of this research. The paper, “values for DIAAS for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS),” was published in the February 2017 issue of the British Journal of Nutrition. Stein and his team determined standardised ileal digestibility of crude protein and amino acids in eight sources of animal and plant protein: whey protein isolate, whey protein concentrate, milk protein concentrate, skimmed milk powder, pea protein concentrate, soy protein isolate, soy flour and wholegrain wheat. Soy protein isolate and soy flour qualified as good sources of protein, with a score
between 75 and 100. With scores below 75, pea protein concentrate and wheat did not qualify to make recommendations regarding protein quality. “Compared with DIAAS, PDCAAS calculations tended to underestimate the protein value of high quality protein sources, and overestimate the value of lower quality sources,” says Stein. “Thus, to better meet protein requirements of humans, especially for people consuming diets that are low or marginal in digestible amino acids, DIAAS values should be used to estimate protein quality of foods.” Funding for the research was provided by the US National Dairy Council, which had no input into the study. “The results of this pilot study indicate that dairy proteins may be an even higher quality source of protein compared to vegetable-based protein sources than previously thought,” says Dr. Greg Miller, chief science officer at NDC.
Midwest Dairy Farmers Use Robots to Feed and Milk Cows
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idwest dairy farmers are futureforward as several farmers incorporate automated milking technology into their operations. The new systems are changing the way families who have farmed for generations live their daily lives. Adopting new trends and using modern technologies in dairy sector, Dairy Extension Educator at the University of Nebraska Lincoln, Kim Clark elaborates on investment that will enhance the growth and augment profits of the dairy farmers. Cows reaction being milked by robots They like it with the robots. They can go in and get milked as frequently as they feel the need to. It’s consistent with handling of udders in the animals. People can be variable with their touch and everything on the animal. The cows lie down and eat and drink, and that’s the perfect life for them. Dairy farmers make the jump to robotics It is the younger farmers, those who are 40 years and under. They want to continue on dairying within their family, and they know to make it work for their family and for their management style. These robots are looking better and better every day.
Probably the biggest reason observed is younger producers put in robots is that they don’t like to manage people, because it’s a little more difficult for them to manage people. Their passion is really managing the cows. And so with the robotic system, you can take employees out of the equation not all of them, you still need a fair number but you can spend even more time managing the cows. On ways farmers can use robotics Technology within agriculture is pretty significant. We don’t always associate technology and agriculture together. But in addition to milking robots there is a system to push up feed to the animals. There are also automatic calf feeders. So rather than people mixing bottles a couple times a day, and going out to feed the calves, there is a robotic system where the calves can drink as much milk as they want. Some other technology that is starting to come about is a feed kitchen, so a robot going to each station for the feeds for the dairy animals and picking up a specific feed, putting it in a wagon, mixing it together and then going down the alleyway to feed all the cows.
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On farmers using drones Not just within dairy — you can find a kind of drones within all of agriculture and they can look at the feedstuffs. Most of our dairy producers raise their own feedstuffs, especially in the Midwest. You can check out the feedstuff: How’s the corn growing? How are the soybeans looking? Is the corn about ready to chop for silage? And then you can also check on your heifers if they’re in a pasture a quarter mile away, or your dry cows that are dried off and not milking. You see all of that within agriculture, whether it’s in the dairy setting, the crops side or the beef side.” says Kim Clark. Challenges for farmers with the use of robotics I think the biggest challenge is to let go of controlling or work specifically in the parlor with cows and adapting to that new technology. Whenever you spend large amount of money in millions of dollars, it is a large investment, and time and research. In all probability, the biggest challenge is receiving significant returns on investment of dollars that you are going to spend for adaption and upgrade this new technology.” says Kim Clark.
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Anything but trivial: filling milk powder into cans Scaled technology and functioning interfaces are essential for Swiss Can Machinery / Hygienic drives from KOLLMORGEN
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solution for different applications and industries: the filling and packaging systems at Swiss Can Machinery AG shows Marc Grabher how this objective Technology Director Swiss Can Machinery can be achieved. The Swiss company turns to stainless steel motors for the actuators, for example when these systems are used for pharmaceutical products. Motors with Washdown Food coating are used when the hygiene requirements of the food industry are crucial, along with “completely normal” synchronous servo motors in areas with low requirements related to food safety. The benefit of this concept is that the entire control technology including motion control can be retained, which ultimately reduces the development time significantly. “With the motors we were looking for a manufacturer that would supply us with convenient motors and also with a high-hygiene version. One set of motors is for standard machinery construction and the other motors are for machines used subsequently in pharmaceutical manufacturing. This is how we ultimately came to KOLLMORGEN in our search for stainless servo motors”, says Marc Grabher, Technology Director at Swiss Can Machinery, regarding the beginning of their collaboration with Kollmorgen. He remarks that access to an extensive range has the advantage that motors can be exchanged very easily without losing time in engineering. Swiss Can uses
different synchronous servo motors with single-cable connection technology from KOLLMORGEN, means that the basic programming for a system can be retained, irrespective of whether the systems are being used for filling coffee or milk powder. The machinery installation with just one cable between the AKD servo controller in the control cabinet and the selected motor in the machine also remain unchanged. Drive technology scaled to fit perfectly Swiss Can Machinery could alternatively modules based on scaled technology.
resort to the biggest common multiple in relation to the equipment use for all application cases. Yet this would mean using technology that is totally excessive for many applications and would therefore be too expensive. “Different ranges of machinery are also not an option for us because we are just too small for that”, explains Marc Grabher. The mechanical engineer founded the fast growing company in Berneck by Lake Constance in 2013 together with his brother Michael. Given this narrow focus, the packaging specialists were looking for suppliers that were able to cover the widest possible range of uses for development of their filling, transportation and packaging
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“When we look at the whole picture in terms of automation, then we are dealing with machines that are the same in relation to the control engineering, but which just need to have their motors adapted”, says Silvester Tribus. The CEO of TBM Automation AG based in Widnau provided intensive support to Swiss Can with the engineering as a channel partner of KOLLMORGEN. In practice for instance access to the stainless steel motor from the KOLLMORGEN AKMH range is reduced at most in order to fit a flange. “We could not find any comparable manufacturer with such a consistent range available that is right for us”, highlights CTO Marc Grabher. Aside from the time saved in development, the OEM and operator equally benefit from the consistency in the control cabinet based on the high degree of standardization, which also limits the effort and expenditure related to
46 Hygienic and efficient “Milk powder is a difficult product to fill into cans. It can feature very different filling properties depending on the recipe, fat content, drying method, granulation and degree of fineness”, says CEO Michael Grabher.
provisioning spare parts. “We can cover a wide range of completely different tasks with one single AKD servo controller”, says Silvester Tribus in summary. Special products in small batches Typical tasks completed by the Swiss company’s machines include filling with powder, specifically special milk powder for babies who for instance have kidney diseases. “We’re talking about products that can cost 100 euros for a 900 gram can”, says Marc Grabher regarding the market where his company’s systems are in demand internationally. They are so successful because the relevant well-known machine builders are very good for filling high-speed lines of between 200 and 300 cans a minute, but they are far too inflexible and are too big and expensive when it comes to smaller production quantities. Production batches that change frequently with different filling quantities and varying types and sizes of containers: this is precisely where Swiss Can Machinery demonstrates its high performance levels time and time again.
The systems have a compact design with their production output of between 20 and 80 cans per minute, and they can also be modified very easily while saving time. This makes them an attractive option for companies that manufacture highly priced special products that change frequently in comparatively small quantities.
He notes that corresponding knowledge and expertise are required to construct machines that are capable of filling the milk powder cleanly, precisely and efficiently into the cans. According to its own statements Swiss Can Machinery spent a lot of time on the electronics and automation when developing its production line. “The proportion of employees specializing in automation is growing in our company”, explains Marc Grabher. “We want to build modern machines in which most processes run automatically. As a Swiss company the standard related to quality is correspondingly high, particularly in terms of hygiene and efficiency”, is how his brother Michael describes the strategy. Efficiency means getting to grips with the modifications required in the form of adjustments to the format following a product change while saving time. “The can seaming process involves technology that is more than 100 years old. The competition is accordingly tough”, both agree. Reducing conversion times The design for complete format sets plays a vital role in reducing unproductive conversion times. These are uniformly color-coded as a set. The machine operator just needs to exchange a complete color in the event of a product change with different packaging.
international one, Swiss Can Machinery also faced the challenge at the early development stage that continental practices with the control technology were an additional factor in terms of the relevant national language. Swiss Can uses a Siemens S7 1500 as its standard PLC, although it does allow for conversions to another particular controller type and manufacturer based on customer requests. The Swiss company is able to offer this level of flexibility without complex adjustments to the programming and communication because the process control itself is separate from the motion control. The motion control operates in the AKD servo controllers from KOLLMORGEN and in future will run in the Motion Controller PCMM for tasks requiring greater computational intensity. The small device is also used in lots of other applications as a central transmission point between different communication protocols. Swiss Can for instance connects the AKD servo drives to the controller via a Modbus. The interfaces in particular between the drives, PLC, motion and further actuating elements such as the sensor system are generally a major issue in machine construction. “You spend hours on this”, says Danijel Todorovic, project manager at TBM, from experience and from the close collaboration with Martin Rupf, application engineer at KOLLMORGEN in the Swiss region of Neuhausen am Silvester Tribus Rheinfall. TBM
“There is often a fear of the interface, which is why flexible interfaces are required”, highlights Silvester Tribus. For Marc Grabher challenges such as these are the reason why his company attaches so much importance to intense cooperation with system partners.
“This prevents any mix-ups and makes the conversion process faster and safer”, states Marc Grabher. The colors do not involve any languages, which turns out to be a real advantage with exports. Given that the milk powder market is an
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“We know how we want our machines to look and what they need to do. Yet we need support with connecting the control technology so that we can configure machines and deliver more quickly”, says the technical director. Source: Food Marketing & Technology India August, 2017
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Automatic Dry Powder Handling in the Production of Baby Milk Powder: When Process Safety is Vital
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fter the baby milk powder scandal in China, the confidence of the Chinese in the domestic production is massively damaged. At that time, hundreds of thousands of babies fell ill and some died because contaminated milk powder had come in to the market. To ensure the quality of baby milk powder, the Chinese government has issued new regulations. These considerably increase the prerequisites for the granting of a production license. The Chinese manufacturers of baby milk powder are therefore forced to produce strictly according to GMP (Good Manufacturing Practice). The new rules clearly outline the requirements for the production process and the equipment of a baby milk powder manufacturing plant. Many manufacturers have turned to AZO to find solutions that meet these requirements. AZO systems enable Chinese manufacturers to continue to exist on the market.
• Complete documentation and batch tracking A particular challenge was to plan the plant in such a way that it could be incorporated in the existing production building while at the same time achieving the required production capacity. AZO’s solution The heart of the plant consists of a new 1,000 liter mixer, which is fed dust-free via a closed material feeding system. With a throughput of five batches of 400 kg per hour, the given capacity of the plant is reached and the mixing quality also fulfills both the high demands of the customer and all legal requirements. Nine different large and medium components are fed into the closed conveying system via three feeding hoppers.
Requirements for baby milk powder production plants • High process reliability • High automation • Consistent product quality • Highest process transparency • Complete documentation and batch tracking
A screener under each feeding hopper ensures that no foreign bodies or impurities enter the production line. To exclude mix-ups in materials, each component is marked with a barcode. After the operator has scanned the barcode and confirmed the release, the product is fed into the corresponding buffer bin via a pneumatic vacuum conveying. There, level indicators ensure that the operator refills the required product in time.
The new production plant at Wei Chuan Milk Powder Wei Chuan Milk Powder was founded in Taiwan in 1953 in order to develop and produce baby food and especially baby milk powder. Wei Chuan Hangzhou is the only plant of the Wei Chuan Group for baby milk powder in mainland China and was built in 1992. The old plant should be replaced by a new one that meets all the requirements of the new legal regulations. 100% reliable tracking & tracing, high product quality and the fulfillment of strict hygiene requirements were of central importance. The investment targets in detail: • Closed and dust-free production plant • Fully automatic production process • Accurate weighing of all components • Ensuring a production capacity of over 2000 kg/hour • Incorporation in the existing production building
The conveying air is treated with the aid of a dryer so that the quality of the raw materials is not affected by any moisture. For the large component A, a line was designed in such a way, that the product can be dosed from the buffer bin while it is continually refilled at the same time. This achieves the required high throughput. In the case of maltodextrin, the challenge lies in the product properties, which require constructive explosion protection. For this purpose, rupture discs were
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installed on the buffer bin and on the conveying scale. To start production, the production orders with the different recipes are transferred from the higherlevel ERP system to the process control system Kastor. Kastor makes it possible to transport the right raw materials according to the recipe in the exact amount, at the right time to the right place. The large components are conveyed and weighed via a vacuum weighing system. The conveying scale with a volume of 1,000 liters is located above the mixer. The components are sucked into the conveying scale by means of vacuum and simultaneously weighed. The small quantities are also delivered as sack goods via a feeding hopper. In order to meet the required weight tolerances, a separate hopper scale is available for these products. The pre-weighed batches are also sucked into the conveying scale. The micro quantities are manually weighed on a computer-assisted manual weighing system, a so-called ManDos station, and provided with a barcode. Before the operator puts these small batches into the conveying scale via a small feeding funnel, a further check is carried out using the barcode. If all components are in the exact quantity according to the recipe in the scale, the complete batch is emptied into the mixer. After the baby milk powder is homogeneously mixed, it is transported into an intermediate buffer. After a further control screening, the milk powder can
48 be packaged in sacks. At the same time, another batch can be prepared and mixed by the material handling system. Weighing and documenting the micro quantities The manual weighing system ManDos guides the operator through the necessary work steps. He is asked to weigh the micro quantities required in the recipe into a bag and confirm on the system. After the batch is assembled, the bag is provided with a barcode. The bag can only be fed into the feeding funnel if the barcode matches the code required by the control. This prevents material mistakes and ensures that only the products required in the respective recipe get into the batch. By doing this, all components and weights are recorded and documented and can be traced at any time. Central process control and visualization system for maximum process reliability The entire production process is controlled, operated and monitored via the central process control and visualization system. In all important areas of production there are operating terminals, where the operator receives important information and acknowledges work steps. The intelligent process IT ensures that all the components involved in the recipe are processed in the correct quantity, at the right time and in the right place and thus ensures consistently high product quality. Each batch is homogeneously mixed and has a high recipe reproducibility. The document management system permanently records and saves the data of all produced batches. The transparent tracking of the batches allows for maximum process safety. Conclusion of the customer: The new AZO system fully complies with the legal requirements: closed, low-dust systems, precise weighing of the components, product safety through integrated screening systems and the high degree of cleanability of the systems were the basis for the successful licensing of baby milk powder for the Wei Chuan plant Hangzhou. Source: Food Marketing & Technology India August, 2017
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Sulfuric acid good enough to eat
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ood and sulfuric acid – at first sight, this combination seems impossible. Actually, highly diluted sulfuric acid is an approved acidifying agent and is approved as a food additive in Europe under number E513. In Leverkusen, LANXESS manufactures this product at food-grade quality. When you bite into a cheese sandwich you normally do not think of sulfuric acid. Yet this inorganic acid is used as a technical auxiliary material and as the additive E 513, for example, in dairy for the production of cheese, as well as in sugar refineries and for the treatment of drinking water. Producers utilize the decomposing effect of the acid which, in its concentrated form, can decompose proteins and carbohydrates. These properties are needed for the production of modified starch and special whey proteins, which are required in muscle development products. Major barriers for approval The strong chemical compound can be used in two ways, as a technical auxiliary material or as as the additive E 513, which is harmless to health. In the first case, the use of sulfuric acid does not need to be indicated. In the second case, it must be stated in the list of additives. Before sulfuric acid can be used in the food industry, either as a technical auxiliary material or as the additive E 513, it has to overcome major barriers. Its food-grade quality must be fully and traceably documented and presented to the supervisory authorities. To fully
meet these criteria, the LANXESS group, E 513 sulfuric acid is strictly separated which has produced sulfuric acid for from acid that is only used for technical more than 100 years, uses a state-of-the- purposes. LANXESS controls the entire art plant. process at several points, from production Structured concept to prevent health and filling, up to transportation – and hazards also has this checked by independent With a hazard analysis of critical control auditors. LANXESS thus ensures that points (the Hazard Analysis and Critical food industry agents carrying out further Control Points concept is abbreviated processing only receive high quality as: HACCP) LANXESS ensures that sulfuric acid that meets the stringent food health hazards are eliminated. The regulations. concept is clearly structured and oriented Source : Food Marketing & Technology to preventative measures. There is a India August, 2017 clear focus on consumer protection. Because of this, all hazards that are associated with foodstuffs and that could result in illness or injury Manufacturer of Disposal Plastic Cups to consumers must be and Food Packaging Containers avoided. with Multicolor printing In addition to stringent hygiene requirements, a transportation system suitable for food is also required: The carrier requires a food certification. The tank containers must only be approved for foods, and filling must be carried out under hermetically sealed conditions. Stringent controls ensure purity Sulfuric acid intended SHRI VIGNESHWARA POLY PRODUCT for the food industry is Beach Road, Koteshwara, Kundapura - 576222, Karnataka, India stored in special tanks to Phone: +91-8254-261746, +91-8254-325006 prevent contamination. In Fax : +91-8254-262746 Mobile: +91-9448462746 Web Site: www.shrivigneshwara.com addition, in Leverkusen
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51
The cheese
lovers’ show F rance enjoys celebrating its cheese. The Mondial du Fromage et Produits Laitiers, in the Da Vinci centre at Tours promoted that atmosphere of celebration for three days in June. Held every two years since 2013, the show has now become known as the international professional rendezvous for all those involved in the cheese and dairy products sector. Exhibitors have increased to 190 (up by half from 2015), and featured 600 varieties of cheese from 30 different countries. As well as France, companies came from all over Europe, and further afield, including Japan, Chile, Israel and Brazil. Exhibitors varied from familyrun traditional dairies, to internationally famous producers of cheese and yogurt for Europe’s supermarkets. All were on the lookout for new business, some with new products, and others with medal-backed quality from France’s Concours Agricole; the World Cheese Awards or other global competitions. At Mondial, products on show entered into the Concours International de Produits, which took place on 12 June. Some trade shows do not attract visitors before 11 in the morning, but by 9.15am all stands were ready and waiting. The atmosphere was more relaxed than some
trade shows, la Fromagerie de la Durance were thrilled to win a Super gold with Bleu de Queyras, a piquant yet creamy cows’ milk cheese and the bar and restaurant had extra seating for camaraderie, sadly lacking in many exhibition centres. Cheeseboards ready There was also a theatre on site, where the competition to find the Meilleur Fromager du Monde (Best Cheesemonger, rather than maker) went through several stages over seven hours: testing the candidates’ knowledge of cheese; technical details of production; marketing of dairy products and blind tasting. Then the 10 finalists went to work on stage, cheered on by the audience, to produce an extensive and artistic cheese board, often including sculpture. The equivalent of 60kg of cheese for each participant was provided by exhibitors, complemented by fresh ingredients purchased locally in Tours’ central market. There were three from the US; two Japanese; three from France and one each from Belgium and the Netherlands. With commentary from Rodolphe le Meunier, President of the jury, the audience reaction was reminiscent of a television talent show, waving flags and encouraging their candidate vociferously. After the jury had
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toured the boards so carefully worked on, they deliberated and declared the winner as Nathalie Vanhaver from Belgium, competing for the third time. Her offering was on display at the dinner where prizes were given and new members admitted to the International Guilde des Fromagers. At the dinner, alongside local products artistically served, prize winning cheese was enjoyed. As I enjoyed a young goat’s cheese labelled as Baratte de Chevenet, a woman asked my opinion and then said, “I am Madame Chevenet and I made that cheese.” Enthusiasm During the show, I met other enthusiastic makers of French regional cheeses, including Fromagerie d’Auxon, with an eye-catching pink cheese, matured in Rosé Champagne and ripe for tasting. Packaged in 180g shrink-wrapped box, this sat happily alongside more traditional AOP Chaource and Langres, in different sizes, and local Soumaintrain. Appellation d’Origine Protégée status is the EU quality control protecting distinctiveness. Protected Designation of Origin is the English translation, and its bright red and yellow logo has been worked hard for by more than 15 British cheese makers – another Brexit
52 headache the Europeans were animatedly discussing with British visitors. Hail Normandy Normandy is rich in AOP cheeses, and Graindorge maintains the family tradition, with Pont l’Evêque, raw milk Camembert and Livarot. Their wonderful depth of flavour and pungency seems to be a stumbling block to wider supermarket distribution in the UK. Likewise, Isigny Ste Mere, established in the UK for many years with AOP Camembert, crème fraiche and butter, finds that with its new raspberry fromage frais, ideal for desserts and breakfast, consumers have “become less adventurous” in Britain (buyers, more likely). It was exciting to see a small producer from the north coast, near Boulogne, exhibiting cheeses that started life in small local markets in the Pas de Calais area. They are named after nearby villages: Wissant, Wimereux and Audresselles. Antoine Bernard of La Ferme du Vert, was encouraged by new sales outlets and had invested in new packaging formats. He included what had been voted the ‘smelliest’ cheese in Europe, Vieux Boulogne, washed in beer over several weeks. Such is the relaxed friendliness of the Mondial show, I was able to introduce him to the Fine Cheese Company from Bath, (a few stands away) who had Stinking Bishop cheese on show – rindwashed with perry cider and regarded as ultrapungent in the UK. They set up a mutual tasting session soon afterwards. The Fine Cheese Company had an impressive array of UK speciality cheese, with information and staff fluent in French. The highlight of its show was the super gold medal won by White Lake’s Rachel, a goat’s milk speciality washed in cider brandy.
Adding value As France is still a market where innovative and value-added dairy products can succeed, it was encouraging to meet again a young man called Julien Planchon (first encountered selling cheese in Abbeville market). Now operating under the company name of Affinord, together with his business partner, Chef Aymeric Pataud, they have developed the range, P’tit Fromagers Création. Visitors were fascinated by its ‘towers’ of flavoured butters, as ingredients for sauces and garnishes for fish or meat. Sold in catering packs, or 125g retail, the butters are enhanced by wild garlic, tomato, garlic and basil, saffron, matcha tea or lemon and verbena. A range of yogurts has also been launched
with “all natural extra ingredients and aromas.” What is different about the French market is the number of flavours consumers enjoy and expect to see. Packed in glass jars, these Création dual flavours included blackcurrant and elderflower, strawberry and verbena, vanilla and coconut, raspberry and combava, apricot and pistachio, banana and lime, orange and Tonka bean. Listing them all just underlines the soin (care) that is involved in sourcing and blending. With stand-out attractive packaging, reported sales are encouraging. The norm in UK and across US are limited favourites of strawberry, raspberry, blueberry and possibly apricot or peach. Favourite flavours in France extend to chestnut, coffee, coconut and a host of fruit combinations. Even some of the more traditional cheese dairies in France have branched out to appeal to younger consumers. Delin had Bio Veg yogurts on show, not made from soya or cows’ milk, but coconut or almond ‘milk’. They also produce premium dairy yogurts in glass, with fruit on the bottom in flavours such as raspberry, chestnut, fig, rhubarb and coconut. Its brochure illustrated 17 different flavours.
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53 In the Basque country, artisan dairy Bastidarra sells yogurts under the brand Ekia. Its range includes bi-couches – two different fruit layers, one on the top and one on the bottom. Beautifully packaged in clear jars with 30 days shelf life, the combinations of flavours for the cows’ milk yogurt, included fig/apricot, blueberry/ lemon, raspberry/mango and apricot/ strawberry. Smaller sheep’s milk yogurts included strawberry with mint; chestnut and vanilla, black cherry and four citrus fruits – all a visual treat. UK cheeses Back to cheese, and many more conversations and tastings to enjoy – especially with another UK company
Wyke Farms, more associated with Somerset and the Frome Cheese show. However, this family company has a wide selection for export, in tandem with other UK cheeses, including around 100 tonnes a month of cheddar. Export manager Alain Pancelot is French, but loves British cheese. “You have to work hard, and with passion, to introduce the right products. Understand what French consumers want. ” France is a mature market and can’t easily switch to new products, but consumers in supermarkets are ready for new flavours and formats,” he reports. Wyke Farms’ flavoured cheese slices are increasingly popular, as is cheese from Godminster, Caws Cenarth and others. Monoprix, Carrefour and Grand Frais supermarkets all carry an increasingly wide range of British cheese. Bilingual and export-ready were the stands showcasing Irish cheeses. Bord
Bia, the Irish dairy board, enabled seven cheese makers to bring their products, including the Little Milk Company from Waterford, and established family dairy Cashel, whose cows’ milk blue is widely exported. Blue Cashel Crozier, made with sheep’s milk won a super gold in the Concours Agricole. This year there was also an abundance of flavours for cheese – in Europe this is usually seen as a coating, rather than inside the cheese. Austrian company Moosebrugger had several Tommes (large mountain cheeses) with coverings of elderflowers, pumpkin (ground seeds), dried wild flowers, paprika with chilli, orange and pepper and hops.
US company Sartori displayed Espresso Bellavitano, a cheese matured for 12 months and rubbed with freshly ground coffee, described as “a revelation for the senses,” alongside Merlot Bellavitano, “plunged, in its mould, into a tank of Merlot for up to two weeks” – perhaps the cheese maker goes in with it. Delin, from Burgundy, has produced a new range, Régal de Bourgogne, based on creamy Brillat-Savarin soft cheese, with coatings of raisins, mustard, pepper, herbs, cranberries, papaya and bruschetta. Ségala From, in the hilly Tarn area of France, is a company specialising in goats’ cheese and displayed meringues of soft lactic cheese, with crinkly form topped with rose petals, lavender, violets or rosemary. “Its fresh texture, smooth and melting will not disappoint,” the company notes. They tasted as good as they looked. Its range is mainly traditional raw milk Tome du Tarn, Couronne and Cabecou.
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Concours des Produits The flavour of truffles, black or white, can be subtle or overpowering. From Bavaria, DieTrüffelmanufaktur has concentrated on authentic sourcing, locally made cheese, and its truffle butter won a Super gold medal in the Concours des Produits. Marketing Manager, Dorit Wilhelm also presented a new trio of cheese accompaniments, chutney, honey and pear conserve, all containing truffle. Its stand, with Wilhelm in Bavarian costume, and her companion offering toast and truffle butter, was a morning welcomes much appreciated by all. The Concours des Produits took place with a slight delay, caused by French customs holding up the Japanese cheeses. “After so much care and effort, we did want them in the contest,” explains Roland Barthélemy, provost of the International Guilde des Fromagers, overseeing the Concours. There were 26 tables, with around 600 cheeses and dairy products from all over the world. About 80 international judges in teams of three, exercised their palates and taste buds, awarding gold, silver or bronze medals and if applicable, a Super gold for their table. There was great anticipation regarding the results, and stands proudly displayed certificates and medals on the last day of the show. From the High Alps la Fromagerie de la Durance was thrilled to win a Super gold with Bleu de Queyras, a piquant yet creamy cows’ milk cheese. Also featured on the stand was a wide range of mixed milk cheeses, tommes and raclettes with unpasteurised combinations of cow/goat, sheep/cow and even three mixed. Marketed as ‘offering a complexity of flavour, and an economical way of making the most of local milk’. The Japanese stand encouraged visitors to taste cheeses with names such as ‘Sunlight of the Pasture’, and ‘White moon of Isumi’, mainly fairly young creamy varieties. Italy was well represented, including Castagna from Piedmont, with incavolata, a mixed milk cheese wrapped in cabbage leaves to keep its moisture. Its 36-month Parmigiano was unforgettable in its salty sweetness. Overall, the Mondial du Fromage at Tours was a celebration of both passion and taste. Source : www.dairyindustries.com
54 end farmers – who are doing a good job already with the way they feed their cows and milk them, so we can’t really promise them any production increases. However, where we can get production increases is among those farmers who might not be at the top end. What tends to happen is that farmers who adopt robotics learn how to manage grass and feeding better. Those guys are going to get an increase in production,” said Vickers.
Robots lend a helping hand on the farm P
roponents of the latest thing in dairy – robotics emphasize on the animal welfare benefits the machines can bring. Grant Vickers The labour cost National Sales Manager Robotic Milking Equipment savings are not DeLaval big, but in some circumstances, improved production can come from going high tech. Another attraction is that it can free the farmer up to do other things that can be beneficial, such as pasture management. Then there are the lifestyle advantages. It means not having to get up at an ungodly hour to milk the cows and in the afternoon, attendance at school sports days can become a reality. But Grant Vickers, DeLaval NZ’s robotics expert, says the biggest selling point is that cows like it. Or, as one of his clients put it: “It allows the cows to take over the farm.” Robots have been in cowsheds since 1990s. Vickers estimates they have been installed in two or three dozen sheds around the country. The proportion of robotic use is quite high in the established
dairy producing countries of Europe, and Vickers expects perhaps 10 to 20 per cent of farms will be using them in New Zealand over the next 10 to 15 years. Vickers, a former farmer, said there is a huge lifestyle advantage for farmers but the biggest selling point is improved animal welfare. “This type of farming is much kinder on cows. We take the stress right off them and we are seeing indications of improved longevity of the cattle. The robots will do what they say they do on the packet. They will perform well and will milk cows to a higher standard than humans do.”
There are systems in place already that will weigh the animal, check out its milk quality, assess its feed requirement and its overall health, but robotics can take that kind of data collection to a new level. The latest technology from DeLaval includes a somatic cell counter. In dairying, the somatic cell count is an indicator of the quality of milk, and whether it contains harmful bacteria. It also provides information on the levels of mastitis in a herd. Vickers said robots, complete with cameras that monitor a cow’s overall condition, can also provide the farmer with a deeper level of knowledge. Farms that use robots tend to be set up in such a way that the cows can be milked up to three times a day or once every eight hours with each milking timed as they move past the cow shed to a new paddock. Vickers tends to describe it as ‘voluntary milking’ as opposed to milking by robots, because it is the cows themselves who decide when they will be milked. It’s not necessary to have a human in the shed while the process is going on. He said bullying in a cow herd is a very real problem, and robots can help alleviate that. “Bullying is a huge cost to the industry because a stressed animal can be difficult to calve again. “If we take away the bullying and let the heifer operate around the farm at her own pace, the chances of getting her in calf early in the first mating are a lot better.”
Under a voluntary system, the cows are not left standing on concrete for hours at a time waiting to be milked. “They are not bullied and pushed around by other animals, and they are not driven up and down by farm hands on motorcycles. “They travel at their own pace and choose when they want to be milked,” Vickers said. Production can improve with robotics, but he says that’s not the main selling point.
The more leisurely approach means cows are not pushed through races en masse, and that can reduce the level of lameness. Vickers said robots can be used on any scale – he knows of one farmer who milks just 60 cows with one robot. But the optimum size tends to be the 200 to 400-cow farm typical in Taranaki and the Waikato because they are the types of properties that tend to be the easiest to convert to a voluntary grazing system.
“The people we talk to are generally top-
Labour cost savings arising from robots
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55 when they feel like it, and leave when they want to. Johnstone said the herd seems to be happier than a typical herd on a conventional farm.
are a bit of a myth. “But there is a huge lifestyle advantage, in that you are not committed to going to the shed at 4.30am for three hours, and again at 3pm for another three hours. “You have work to do at the shed, but you can do it at times that suit yourself. The input that is needed in a voluntary grazing farm is in management, rather than the hands-on labour that you get in with a conventional dairy shed.” Robotics can help farming families with their succession plans, as sons and daughters are more likely to return to the farm when it represents less of a manual undertaking. In addition, the younger farmers are more likely to assimilate the extra data that a high-tech farm generates. He said the days of big expansion in dairy, with high numbers of sheep farms converting to dairy, are numbered. These days dairy farming is more likely to be focused on the improvements that can be made within the farm gate. “We want do better with what we have got.”
The process generates vast amounts of data. The technology details how much milk they have, the time they came into the shed to milk, amount of feed they were given, their weight, data around milk composition, their preferred robot, and whether they are in heat. The property has 320 cows, available for milking, 24 hours a day, seven days a week. Johnstone, an early adopter of the technology, bought the farm three years ago and installed the latest gear soon
Southland farmer David Johnstone, who farms near Winton, insists the few hours of extra sleep are not the main reason he went robotic. Though the robots help to promote a better work-life balance, the main benefit is that it frees up time to further improve the farm’s performance. Johnstone’s four robots take care of the whole milking process, from teat cleaning to attaching cups to the animal. While the cow is being milked, its health is being evaluated and the appropriate amount of supplementary feed is dispensed before she leaves the shed. It’s all voluntary. Cows mosey on in
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after. His 100ha farm was converted from sheep to dairy nine years ago, and was one of the first in NZ to use robotics. There is no huge economic benefit from going robotic but but there are savings in terms of improved animal health. “It’s not really a big labour-saver. You end up doing other things that can finetune your performance.” The farm has its own support blocks and is quite selfcontained. Silage is made on the property, so there is a higher workload in that respect. Johnstone said there are slightly higher maintenance costs, plus the higher capital costs. But the technology is becoming more popular with older farmers who want to cut back on the job’s physical demands. “We all want better quality time and a better work-life balance,” he says. “It’s not for everyone, but for us it fits in with what we want to do.” Source: NZ Herald
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Reducing Safety Risks in Dairy Products
The industry is focusing on developing new processes and technologies that have a significant impact on safety but a minimal impact on the product.
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nsuring consumer safety through innovative technologies that improve product safety is a critical priority for the dairy industry. John Lucey Important pillars of a safe dairy product include having highquality raw materials, proper storage temperatures, proper pasteurization and good sanitation procedures. Innovation is also key to this mission. Thanks to partnerships between dairy research centers, food scientists and the industry; new technologies are continually being developed and investigated to ensure that every dairy product is safe and wholesome. Benefits of non-thermal processing Today, the industry is focusing much of its efforts on developing new processes that have a significant impact on safety but a minimal impact on the product. Non-thermal processing technologies
fit well into this category, as they are capable of removing or inactivating bacteria without the high temperature of traditional pasteurization. For example, high pressure processing (HPP) uses extreme pressures like 87,000 pounds per square inch to inactivate bacteria and some enzymes. HPP can be utilized with packaged products and often results in a fresher flavor when compared to pasteurization in products such as juices. It can also improve shelf-life. Apart from improved food safety, nonthermal technologies may also allow for the removal of some preservatives, which is attractive to companies interested in clean label products. Training employees on safety The latest technologies are nothing without properly trained employees who understand good manufacturing practices (GMPs) and abide by them daily. From simple protective measures such as foot sanitizing stations to hairnets and lab coats, safety is the responsibility of every person in the plant. It’s also the role of
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safety managers to ensure that employees know the rules and are empowered to follow them. It is essential that each employee understands the reasoning behind annual mock traceability, food defense programs and documentation of records. It is also important for managers to walk through the process for addressing a positive pathogen test and explain how employees can help during that situation. Understanding the safety regulations will be essential as manufacturers continue to feel pressure from regulatory agencies and consumers to implement finished product testing protocols and additional measures to ensure that pathogens are not present. Currently, the dairy industry relies on established food safety with critical components like GMPs, prerequisite programs, audits and environmental monitoring. However, there is a push for more rapid pathogen screening to help reduce turnaround time, improve food
57 safety for consumers and reduce the number of very costly recalls. Testing finished product Challenges for finished product testing include the sporadic nature of pathogen contamination, the need to hold product until results are available and the fact that any positive results would require notifying the Food and Drug Administration. Regulatory organizations like State departments of health or agriculture and the FDA are already testing finished products at stores. Some sectors of the food industry (e.g., fresh produce) have already been working with food testing labs to establish appropriate sampling plans of finished products and valid statistical criteria. Rapid multiplex polymerase chain reaction (PCR) detection is one such technology that has been implemented in some food processing facilities to provide an initial indicator for a possible microbiological problem. Using multiplex PCR detection, a suspect
product batch can be identified and then put on hold for further testing, or disposed of, if that is necessary, allowing for a quicker response to a potential pathogen issue. Food Safety Modernization Act (FSMA) requires some verification of the food safety plan as well as validation of the plan, and finished product testing could be used for that verification purpose. Using protective cultures In the end, we live in a microbial (nonsterile) world that includes both helpful and harmful microbes. In recent years, some companies have decided to utilize this non-sterile environment to our advantage. Instead of developing new preservatives, they’ve developed or identified what are called “protective cultures,” or lactic acid bacteria that produce by-products like organic acids and bacteriocins that inhibit the growth of pathogenic bacteria. Various protective cultures can be selected to inhibit the growth of different types of pathogenic and spoilage bacteria, as
Keeping the Bugs out of ESL Milk During Bottling
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rdinary pasteurized milk, the kind that most of us grew up with as children, has a supermarket shelf life of around seven days as long as it is bottled and maintained within the cold chain at under 4°C. ESL milk, by contrast, can have a shelf life of up to 30 days under similar conditions making it a much more flexible product for retailers and more convenient for the consumer. ESL milk is created by extracting bacteria from the milk before it is bottled. This is typically achieved by microfiltration, ultrapasteurization or centrifugal separation. Less bacteria in the product means less chance for bacteria to grow and so the shelf life is extended. However, having removed the bacteria it is essential that every precaution possible is taken to make sure it is not re-introduced during the bottling process. To achieve this, GEA decontaminates the bottles and caps using H2O2 vapor. When the bottle arrives in the filling bloc hot H2O2 is sprayed inside the cold bottle where the vapor condenses. Hot air is then flash injected into the bottle which activates the H2O2 then
forces out the residual chemical making the bottle decontaminated and ready to accept the product. The same process decontaminates the caps. Although the bottling of ESL milk does not need to be done under aseptic conditions, some of the techniques used in aseptic bottling, a process in which GEA leads the market, can be used to provide the protection from contamination necessary. This is especially important while the milk is in contact with the air, as it is transferred from the filler to the bottle, which provides the primary opportunity for microbial contamination. At GEA we use a microbiological isolator in the filling area of our Whitebloc filling system in a similar way that we would during aseptic filling. This contains the filling process within a small area that is filled with sterile air at an over pressure of around 10 pascals. This prevents any opportunity for the milk to be contaminated as it is exposed to the air as it is transferred, without contact, from the filler to the bottle. The microbiological isolator allows users of the Whitebloc filler to benefit from our experience in
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well as yeasts and mold. These protective cultures can be added along with the traditional starter cultures and can help to enhance the safety of products like cheese. One of the benefits of this technology is that protective cultures are considered clean label, which has encouraged the use of such bio-preservatives, although a high concentration of organic acids in some products can cause off-flavors. Though there are challenges along the way, industry, regulatory and academia are working together to continually develop processes and preventive controls that will ensure that dairy products remain a safe and wholesome part of the diet. Source: www.dairyfoods.com aseptic filling and so help to prevent cross contamination that would otherwise affect the shelf life of the product. After approximately 48 hours of continuous use it is necessary to clean the filler bloc. This is done with CIP (Clean in Place), and SIP (Sterilize in Place) using steam rather that high pressure hot water. Using high-pressure hot water can, over time, damage components within the filler leading to increased maintenance costs. The micro isolator area is cleaned separately using a sterilizing foam treatment. The whole process takes around two hours. Used in this way the GEA White Bloc technology can fill bottles at a rate of between 6,000 – 28,000 bottles an hour in size ranges from 100ml to 2 liters. This makes it a very flexible machine capable of meeting most manufacturers’ requirements. The success of the ESL process is determined by the efficiency with which bacteria is removed from the milk during processing and the ability of the bottling plant to package the product for retail without re-introducing bacteria. By working in harmony in this way it is possible to ensure the long shelf life both retailers and consumers demand. Source: Food Marketing & Technology India August 2017
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Verifying the integrity of hygienic equipment design Processors need to know that the policies and procedures they’re using are sufficient to guarantee the integrity of hygienic equipment design. There is no better time for processors to make sure they have the policies, procedures and practices in place to help meet the objectives of new rules on Preventive Timothy R. Rugh Controls for Human Food under the Food Safety Modernization Act ( FSMA). More to the point, are the policies and procedures adequate to assure the integrity of hygienic equipment design? How are you going to do that? Knowing the requirements Compliance will be required in September for small businesses and in September 2018 for very small businesses. Compliance for businesses subject to the Pasteurized Milk Ordinance was extended until September 2018 to allow time for changes to the PMO safety standards that incorporate the requirements of the Preventive Controls rule. Facilities must establish and implement a written food safety plan that includes an analysis of hazards and risk-based preventive controls. Further, some provisions of the Current Good Manufacturing Practices (CGMPs), such as education and training in the
principles of food hygiene and food safety are now binding. Nothing in the FSMA or the Preventive Controls rules specify design requirements, but the rules do call out the requirements for processor to document how they eliminate or minimize a number of hazards. Food manufacturing firms must demonstrate due diligence in manufacturing products in a sanitary environment. Sanitary design is key part of such demonstration. Vendor qualification The integrity of hygienic design begins with vendor qualification and selection. Can your equipment supplier provide the equipment or services to the requirements that your company expects? Vendor qualification is not solely an auditing process but rather a quality system in itself with several key elements, including: • Qualification of vendors rests on a clear statement of critical requirements, such as a checklist of expectations and actions needed to assess suppliers. An evaluation process to make this assessment might include vendor site audits, questionnaires, evaluation of historical performance and recommendations by respected sources. • Specifications must be defined for any material or product component provided by qualified vendors. Checklists should
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address specification criteria, purchase agreements and the change-management process. • Verification is essential to affirm vendor compliance and conformance with the established materials or component specifications. Typical verification methods include some type of physical testing under appropriate controls and proof in the form of a certificate of analysis or another acceptable form of documentation. • Monitoring reflects the type and extent of control you desire to exercise over your suppliers, based on completed qualification evaluations. They must establish and implement activities to demonstrate performance and to assure that the equipment/services they have supplied meet your requirements. Suppliers of equipment, processing systems When it comes to the design of equipment, vendor qualification is critical, and probably more so for suppliers of “nonstandard” equipment or processing systems. 3-A Sanitary Standards for equipment and 3-A Accepted Practices for processing systems are designed to help food processors, audit professionals
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60 and regulatory sanitarians assure the integrity of the food processing system and the safety of food. The 3-A Symbol is available to equipment fabricators on a voluntary basis to signify the equipment was designed, manufactured and verified by independent inspection to conform to a 3-A Sanitary Standard. 3-A Sanitary Standards are the result of decades of collaboration among regulatory professionals at the federal and state levels, leading processors and equipment fabricators. The standards embody objective, verifiable baseline criteria and they are designed to be compatible with U.S. regulatory criteria and guidelines such as the European Hygienic Engineering & Design Group Perhaps most important, 3-A Symbolauthorized equipment is backed up by the independent Third Party Verification inspection program. Documenting equipment safety
3-A Sanitary Standards help processors “fill the gap” to document the safety of equipment used in food processing in many important respects: • Materials of construction, whether metals or non-metals, must be inert, nontoxic, noncorrosive, non-contaminating and impervious to moisture. • Surface finishes must be durable, free of cracks and crevices and smooth to a minimum measure of 32 roughness average for a product contact surface. • Joints of various types must be cleanable, crevice-free and bacteria-tight. • All surfaces must be free draining and properly pitched or sloped to prevent any liquid pooling. • Cleaning and inspectability are fundamental to equipment design, manufacture and installation. • Construction elements such as dead ends, gaskets, gasket retaining grooves,
O-rings and seals, threads, springs, shafts and bearings must be bacteria-tight and accessible for cleaning, sanitizing and inspection. Both preventive controls and detective controls are essential to an effective internal control system. As the FDA rules attest, preventive controls are essential because they are proactive and emphasize quality. Detective controls play a critical role by providing evidence that the preventive controls are functioning as intended. In the case of non-standard equipment, the responsibility falls largely to the processor and the supplier to document the safety of processing equipment. Without proper hygienic design and construction, validation of cleaning efficacy is difficult, if not impossible. Source: www.dairyfoods.com
Stable Colours in Yogurts
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he global yogurt market continues to grow, fuelled by health conscious consumers. Reflecting the importance of natural, healthy appearance in the category, a range of natural colour sources are commonly used in fruit preparations in yogurts. These include lycopene and other carotenoids, carrot concentrate, paprika and carmine. Research in other dairy categories indicates that consumers will pay more for products coloured and flavoured naturally. However, using natural colours can be technically challenging. Some non-artificial colours are sensitive to pH, UV light and extreme temperatures, and may not interact well with some recipe matrices, such as high fat systems. Trials and testing Lycored has done recent trials on its colours, which tested their performance in fruit preparations for yogurts. The company’s natural colours from lycopene and beta carotene offer a range of pink to red and yellow to orange shades. Stability in fruit preparations for yogurts, both in a retail lighting environment and by a process of industrial scale-up, was investigated. Performance was measured against that of other natural colours. For example, reds were examined for withstanding
migration into white dairy mass in yogurt and compared with the performance of carmine. The comparative appearance of yogurts containing fruit preparations was monitored and assessed over a shelf life of 31 days. Twenty-four unique samples were tested. Each sample of 100g full fat Greek yogurt contained 40g of preparation from four common fruit varieties: lemon, apricot, peach and strawberry. For each fruit variety, at least one sample contained an appropriate Lycored colourant and at least one contained an alternative natural colourant. For some of the samples, the performance of fruit preparations with no colours was also assessed. In the yogurt containing lemon preparation, there was significant fade and migration in the sample coloured with paprika, compared with the sample coloured with Lyc-O-Beta clear emulsion. In the strawberry samples, there was severe migration from the carmine-based colourant, compared with the samples coloured with Tomat-O-Red. There was also significant fade and distortion from the sample containing fruit preparation with no colour. In the yogurt containing apricot preparation, Lyc-o-Beta NGNS delivered high vibrancy and lack of fade compared
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to the carrot concentrate. In the peach yogurt, there was significant fade and migration in the sample with no colourant, and the sample coloured with carrot concentrate. By contrast, Lyc-O-Beta 5F delivered higher stability. In Phase 2, the stability of four of the natural colourants under the stronger and longer heat process of scaled industrial production (under temperatures of 75ºC, 85ºC and 95ºC) was assessed. In each of the samples, the colours remained stable at 95ºC when held at that temperature for over 30 minutes. The tests demonstrated that Lycored’s natural colours are colour-fast both in retail-lighting conditions, and through industrial scale-up. Conclusion There are now greater opportunities than ever to colour products naturally without compromising on stability in the dairy industry. Every day more is being learned about the possibilities offered by natural colourants and showing that they demonstrate stability in a growing number of applications. There is sometimes a perception that natural colours are harder to work with than artificial alternatives, but work is being done to disprove this. Source: www.dairyindustries.com
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The Rise of the Robot
Dairy robotics are set to increase throughout Europe, according to Liz Newmark in Brussels
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airy robots might seem like science fiction, but their use has increased dramatically in Europe over the last 20 years. Ireland’s Animal and Grassland Research and Innovation Centre (Teagasc) predicts 20 per cent of cows will be milked automatically by 2020, with other reports citing a 50 per cent rate in northwest Europe by 2025.
“We are increasingly noticing a shift towards robotic milking, particularly in the larger farms,” says Joakim Rosengren, the President and CEO of Swedish dairy robotics giant DeLaval. He said this last November’s EuroTier, Hanover’s animal husbandry and livestock management trade show. “Our customers value the entire spectrum of solutions, from teat dips to fully automatic robots and farm management solutions.” These notably include DeLaval’s Voluntary Milking System VMS, billed as ‘the ultimate milking machine’. “The latest developments in precision livestock technologies (including robots) are changing the shape of dairy farming across the world,” a European Commission spokesperson told Dairy Industries International, singling out sensor technology as a key innovation. The official quoted a 2017 study by Tomas Norton and Dries Berckmans, from the Katholieke Universiteit i, Leuven, Belgium, saying it demonstrated how robotics “benefits include better animal welfare and improved profitability and product quality.” Supporting robots The European Commission actively supports agricultural robotics through research funding under the European Union’s (EU) Horizon 2020 research and innovation programme, she says, highlighting the ‘Rotabot’ project to develop a ‘next generation robotic milking
parlour’ incorporating automated teat cleaning and post-milking disinfection. “Robots integrate existing technologies with new ones, shown by the ongoing [Teagasc coordinated] Autograssmilk project,” the spokesperson continues. “Dairy farmers are always aiming to cut costs and boost production. Autograssmilk helps by combining pasture feeding with automated milking systems (AMS) for more efficient production and happier cows. “Robots can do more than just milk the cows,” she adds. “They can collect valuable data on individual cow milk production, milk’s electrical conductivity, cow activity and cow rumination data. With data from other sources, this can increase performance of the production systems.” EU farm industry association Copa-Cogeca secretary general Pekka Pesonen agrees, noting three main AMS developments are better milking arms to protect the cow against dirt, new cleaning and disinfection modules to improve animal health and increased transparency of milk data, with data collection techniques developing constantly. “Sharing data with dairy farmers in a clear and transparent way helps to prevent diseases,” he said, with robots often cited as helping to reduce mastitis. Dairy robots also save labour time for dairy producers, the European Commission spokesperson points out, thus enabling farmers to diversify the business and see more of their family – or even to go on holiday for the first time. But not everyone is convinced. “There is more flexibility as the farmer does not have to be there milking at an exact time,” says Romuald Schaber, President of EU milk producers’ lobby the European Milk Board. “But on the other hand, there must always be a skilled person available on the farm, in case of disturbances.” And while arguments for AMS often revolve around milk production, Schaber argues, “The influence is not that big. There are farms with high productivity with robots,
but also without these robots,” with Pesonen also saying increases should take feed and animal health improvements into account. Copa-Cogeca says the average milk yield per dairy cow in the EU was around 6,900kg per year in 2015, with yearly averages ranging from 3,343kg per cow per year in Romania to 9,361kg per cow per annum in Denmark. Robots are expected to boost productivity, it says. “The theory is that the animal decides by itself when it wants to be milked, resulting in more visits to the milking facility and often more milk collected.” Automatic When cows want to be milked they walk into specific milking areas and are given a meal to enjoy as the process starts. The robot cleans and disinfects each teat of the cow before milking cups are connected. Once the milking is finished, the cups are taken off, the teats are cleaned and the cow leaves the parlour to rejoin the herd in the barn or pasture. Automatic milking robots will become more popular, “driven by the decreasing number of dairy farmers with a larger herd size per farmer,” Pesonen says. Denmark and the Netherlands are the biggest AMS users. Meanwhile, robotics are increasing steadily in the UK, France and Germany, while Eastern European countries use AMS the least. “Due to the large Danish dairy farms and the low Dutch labour supply, milking robots are an attractive alternative to traditional milking systems. Austria shows an increase too – with 600 robots,” Pesonen explains. AMS interest was also high in his native Finland, he noted, especially for smaller farms. “For an average dairy farm in Finland (35-45 dairy cows), it may be an option to invest in one or two milking robots,” he says. However, for larger producers, with 200 dairy cows for example, the competitiveness of a modern standard milking parlour increases. “Instead of four to five robots, it becomes economically more viable to invest in a fishbone [herringbone] parlour,” he says, where milking machines are positioned in the middle between two aisles for the cows. Pesonen further predicts increased digitalization will boost robot use. “More and more farms are working with robots, so the transition to automatic milking seems appealing to farmers, especially younger ones.” In addition, dairy robots help tenant
62 (particularly on smaller farms) Lely Astronaut (without installation) costs just under €100,000 (without VAT), says a company spokesperson, who adds, “Customer prices can differ a lot per country” and a second robot is cheaper since the system central unit (which come with the first robot) contains a central cleaning system. farmers and those with other day jobs who can check dairy data in the evenings, he says, “A clear overview of data in combination with good hygienic circumstances results in the most effective milking robot.” The costs He says factors influencing robot takeup were labour costs, herd size and AMS purchase and maintenance costs, including electricity bills. Such costs can be “higher than under traditional milking systems,” Pesonen makes clear. And certainly, machines are not cheap. For example, the market-leading
Moreover, “some dairy farmers also experience difficulties with the complexity of AMS and implementation of the data,” says the Copa-Cogeca Secretary General. “The introduction of dashboards on tablets and smartphones can help dairy farmers here.” Other problems were reduced contact between the dairy farmer and his herd, which could result in diseases going unnoticed or insemination times being missed, Pesonen notes. This could lead some farmers to switch back to classical milking systems. Robots are not an instant hit. “Robotic milking in Ireland is low for many reasons.
Dairy desserts gel naturally
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onsumer demands and evolving taste trends mean that processors must be innovative when it comes to product composition. From turmeric to seaweed, natural products are continuing to make the area of dairy an exciting one to be in. But the demands from consumers require that products be natural and at the same time, taste delicious and have ingredients that normally may not be seen in desserts. For example, Arjuna Natural Extracts has completed a new facility in Coimbatore, India, for making its BCM-95 branded turmeric extract. This is tripling its curcumin capacity. The curcumin market was valued at US$ 35.7 million (€31.7m) in 2014, and is expected to reach US$ 84.3 million (€74.9m) by 2022. This reflects expansion at a CAGR of 11.6 per cent from 2015 to 2022, according to Research and Markets. Arjuna broke ground on the new turmeric extract plant 10 months ago, and commercial production began in June this year. “Buyers of curcumin extracts have become aware of possible contamination in turmeric extract formulations,” says P.J Kunjachan, Chairman and Managing Director for Arjuna. “They prefer
marketing trusted brands, such as BCM95, that follow the strictest possible quality measures and have gold standards in production. The new plant is [fully] automated and ready to meet the growing demand for this well-researched healthful ingredient.” Another natural product gaining currency is rosemary, which can be used to naturally increase shelf life of foods and beverages by using its active ingredients, carnosic and rosmarinic acids. Frutarom’s food protection business unit has expanded its organic oxidation management solutions line with an organic rosemary extract, which is designed to prevent oxidation and increase shelf-life of food products. This natural Mediterranean botanical has been made possible through collaboration between Hishtil Nurseries in Israel and organic farmers in Spain. Rosemary is a plant with some of the greatest anti-oxidative potential, Frutarom says. Native to the Mediterranean region, it is the source of natural protection from free-radical damage. Carnosic and rosmarinic acids can be concentrated naturally using modern technology and yielding the full variety of rosemary extract ingredients available today.
It really is very, very slowly taking off here,” Conor Mulvihill, Irish Dairy Industries Association Director, told Dairy Industries International. As well as the high startup costs, Ireland’s grass-based milking system means providing grazing grass rather dried food than must be built into the AMS. However, interest in robots in Ireland and the UK is rising and with the right equipment, such obstacles can be overcome, a recent UK Agriculture and Horticulture Development Board “Moovie” explains. “One critical point of the robotic milking is the grazing gear [such as gates and fences], which allows the cows free access in and out of the building to enjoy the grass,” robotics convert Lancashire farmer Chris Bargh says in the film, adding not only do the robots give him more flexibility, but also, “with robots, we can spend more quality time with the cows.” Source : www.dairyindustries.com
“We’ve responded to the demand to increase our offerings of organic ingredients in addition to our full line of natural products,” Yoni Glickman, President of Frutarom Natural Solutions, points out. “While it takes a considerable investment of time and resources to do it right, through the collaboration with Hishtil Nurseries and Spanish farmers, we have succeeded in creating a sustainable supply chain for this ‘farm-to-fork’ organic product, increasing the value to consumers and serving a growing circle of customers. “The challenge of staying close to nature involves high standards, with multiple protocols and certifications,” adds Glickman. “But by putting the process through a detailed traceability approach and methods, Frutarom is able to take the lead in this complicated approach to providing the highest quality in organic solutions.” he adds. Another natural product with a host of uses is seaweed. Cargill has developed a carrageenan extract with functionality for gelled dairy desserts, called Seabrid. It is derived from 100 per cent cultivated seaweed via a new technology, and offers a texturising solution with a hybrid-like functionality, the company says. Source: www.dairyindustries.com
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Ananda Dairy Foods Unveils New Brand Campaign “Anand Karo!”
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nanda Dairy Foods, India’s leading dairy foods brand, launched its first television campaign on the lines of its brand proposition: “Anand Karo!”. The TV campaign conceptualised by Singapore based, advertising and marketing agency, Bates CHI & Partners, showcases the diverse products of Ananda through a heart-warming family story, which will be closely followed by extensive 360 degree communication across electronic, print, radio, outdoor and digital across North India. The campaign focusses on an elderly relative visiting the house, a role played by veteran actor Sudhir Pandey, praising the flavors of farm fresh dairy products without knowing the fact that the food products being served are of ‘Ananda’. When the products are unveiled at the end, the ad campaign shows happy and smiling faces, cherishing delightful dishes prepared with ‘Ananda’ products. On the launch announcement of the TV Campaign, Mr. R. S. Dixit, Chairman, Ananda, said, “at Ananda, our first priority is always health and goodness, and we aim to put that very goodness straight from “farm to fork”, and on the tables of families everywhere. This campaign focuses on that promise and shows how, through our products, we are bringing smiles and joy into every household, bringing our brand proposition ‘Anand Karo!’ to life.” The man who conceptualised this campaign, Mr. V. S. Srikanth, CEO, Bates CHI & Partners, opined, “when the makers of a product truly believe in the product, it makes our job a lot easier, and Ananda truly has great products that we hope to introduce to more people through this campaign. We were propelled by Mr. Dixit and his team, who had a clear vision on how they wanted to position the brand in an Extremely commoditised market. ‘Anand Karo!’ helped us create a fresh story backed by real insight, brought alive in an interesting and effective manner.” The campaign will be closely followed
by communication that will cover all of Ananda's products and product innovations and convey Ananda's promise of health, goodness and quality. A radio jingle, “Ananda Anand Karo!”, sung by Kailash Kher, has been on air preceding the campaign and sets the tone for the brand.
National & International
September 2017 PPMA Show th th (26 -28 ) NEC Birmingham www.ppmashow.co.uk October 2017 indiapack pacprocess (26th -28th) Praga� Maidan, india www.pacprocess-india.com Dairy Industry Expo 2017 (26th -28th) Auto Cluster Exhibi�on Center Pune, www.dairyindustryexpo.com October 2017 WORLD DAIRY EXPO rd th (3 -7 ) October 2017) Alliant Energy Centre, Madison, WI USA www.worlddairyexpo.com ANUGA (7th -11th October 2017) Cologne , Germany www.anuga.com FOOD WEEK KOREA (25th -28th October 2017) Coex Exhibi�on Centre, Seoul, South Korea. www.koreafoodweek.com China Food Tech st rd (1 -3 November 2017 Bejing, China www. Food Tech Expo (3rd -5th)November 2017 BTI Ground, Raipur, Chattisgarh www.bsiconference.co.in
IDF WORLD DAIRY SUMMIT BELFAST- UK (29th Oct -3rd Nov 2017) www.fil.idf.org/idf-world-dairy-summit2017 Drink Technology (26th -28th October 2017) Praga� Maidan, New Delhi www.drinktechnology-india.com Dairy Tech ((25th -28th October 2017) Istanbul, Turkey www.Foodtecheuroasia.com November 2017 Food Tec Expo (9th -11th) Bombay Exhibi�on Centre , Mumbai www.ubmindia.in SWOP- Processing & Packaging th th (7 -10 November 2017) Shanghai New International Expo Centre, China www.swop@adsale.com.hk 4th Plastpack, Agrofood + Bev & Food, Hospitality Trade Fair (5th -7th December 2017) ACCRA Interna�onal Conference Centre, AACRA, Ghana www.comnetexhibi�ons.com ANUGA FOODTEC (20th -23rd March 2018) Cologne, Germany www.anugafoodtec.com
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Hygiene-compliant, Flexible and Reliable
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he requirements are tough for food and packaging industry: hygiene-compliant design, flexibility, short conversion times and high levels Siegfried Rüttger, Industry Manager of plant availability are Food & Packaging, increasingly important features for machines and systems. In these user industries, protecting employees is still a priority, but safety systems need to be adapted to the individual applications and contribute to the efficiency of the production processes. In the food and packaging industries, equipment and facilities often operate with very high speed and short cycles. Safety systems from Schmersal are tailored to these requirements: they are characterised by their hygiene-compliant application and reliably guarantee high plant availability.
reaction to market requirements. Packaging manufacturers also want quick format changes so that a very wide range of package sizes can be manufactured efficiently. These requirements have implications for machine safety. Increased flexibility can be achieved by using programmable control systems which allow the safety functions to be adapted to the individual application. How this is implemented and applied by the designers of packaging machines is demonstrated by the new generation of the Schmersal safety controller known as “Protect PSC1”. The key components of this control system are two freely programmable compact controllers (PSC1-C-10 and PSC1 -C100). In the basic version, both have 14 safe inputs (up to PL e in accordance with ISO 13849 or SIL 3 according to IEC 61508), 4 safe semiconductor outputs, two safe relay outputs, two signalling outputs and two pulse outputs for sensors
This safety system can easily be adjusted to a wide range of different applications. In standalone machines for meat processing, e.g. on cutters and bowl cutters, the smaller variant of the central module PSC1-C-10 is used. In this case, it is fitted with the SDM option for safe axle monitoring, the memory card to save the application programmes and a fieldbus communication system for functional control. Along with the emergency stop button and a safety interlock for the bowl cover, safety sensors for safe axle monitoring on the mixing and cutting tool are also integrated into the safety circuit. On complex machines such as the combined filling and packaging systems, designers often select decentralised control architecture. The system can be adapted by installing the “PSC1-C-100” compact controller in the control cabinet and multiple decentralised expansion modules in the sub-distribution systems. In this case the safe remote IO communication ensures the safe exchange of signals with the decentralised expansion modules. The safety controller also communicates with the controller operating the system via the universal communication interface. Hygiene-compliant design is an absolute must in the food industry. Further requirements included a high degree of protection and good resistance, including to detergents, as food processing systems are cleaned regularly and thoroughly.
One example is the RFID-based safety sensor system developed by Schmersal. As a contactless system, they are particularly suitable for hygiene-sensitive areas. Another advantage is that the sensors detect potential offset in the safety doors and can trigger a signal accordingly on an early basis. This prevents unplanned downtimes of the machine or plant. These days, machines need to be more flexible than ever before. Product life cycles are shorter and both retailers and consumers want a wider range of products and packaging. This is why modern filling and packaging machines are often modular in design, as this allows more flexible
with contacts. For both variants, safe I/O expansion modules are available which can be installed either centrally in the control cabinet or on a decentralised basis. The decentralised modules communicate with the compact controller via Ethernet SDDC (Safe Device to Device Communication). There is also the option of monitoring up to 12 axes safely by means of comprehensive functions using the “Safe Drive Monitoring” module (SDM). This means the safe drive monitoring can be integrated into the compact control system with all the relevant functions.
The N-program was developed specifically for the food industry and other hygiene sensitive applications. The command and alarm devices have been tested and certified by the food and packaging testing and certification body of the DGUV for suitability with hygienesensitive applications. The Fraunhofer Institute IPA has also confirmed its suitability for use in production areas in the highest clean room class (air purity class 1 in accordance with ISO 14644) and in production environments for sterile preparations up to GMP class C in accordance with the GMP guidelines. All operating devices in the program also meet the requirements of protection type IP 69 K.
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Hygienic Designs for Standard Parts
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lesa+Ganter develop sealed standard stainless steel elements that meet stringent hygiene requirements. Maximum hygiene is one of the absolutely basic prerequisites wherever food is produced. However, hygiene also plays a major role in other sectors — from medical technology and the pharmaceutical industry to manufacturers of dispersion paints. Today, it is all about producing products without preservative additives — and this is only possible in production environments which have high purity levels. Since even the tiniest weak points can cause entire production lines to be contaminated, Elesa+Ganter decided to develop a special series of standard elements that meet the very high EHEDG requirements and the 3-A Sanitary Standard. Elesa+Ganter offers a variety of buttons, handles, clamping levers, positioning feet and screws under the label “Hygienic
Design”, all of which are optimized for minimal contamination and easy cleaning. Stainless steel — with either ground or polished surfaces — is the material used in all of these cases. The maximum surface roughness is kept below Ra 0.8 μm, so that dirt particles cannot adhere and can be reliably removed during cleaning. Another key feature of the Elesa+Ganter standard elements is their freedom from “dead space”. There are no interior areas in which substances can accumulate. A hygienically safe sealing concept, verified by software simulation, guarantees that the FDA-compliant elastomer seals are all installed flush with the surface and fulfills their function in the long term. This prevents problems from developing
without being noticed. At first glance, most standard elements appear to be located far away from the actual work areas, but airborne spores from microorganisms can spread rapidly and widely. To prevent damage to the surfaces during assembly, tools with Special protective inserts must be used. Elesa+Ganter provide information regarding suitable cleaning procedures in the enclosed instructions. Standard parts in the “Hygienic Design” line of products reduce cleaning effort; they are easier, and most of all, faster to clean due to the “clean in place” concept, which allows a system to be operated more cost-effectively in the long term.
Elanpro : Providing Refrigeration Solutions To The Dairy Industry
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odern dairy industry is highly technological and the demands for temperature control throughout the value chain are rigid. The dairy industry is one of the more intricate and diverse, and it requires refrigeration and temperature controls that are reliable throughout all its aspects. In dairy production, end products such as milk, yoghurt and ice cream require precise temperature management to achieve a consistent quality in a safe and efficient way. Elanpro provides a wide variety of commercial refrigeration solutions which enable dairy industry businesses to store a range of products in the most economical and efficient way possible. Elanpro has worked for years to accommodate the specific requirements of businesses within the dairy industry. We develop and build high quality, energy efficient and
environmentally friendly refrigeration and storage solutions that ensure the long-term preservation and freshness of products. Our range of Combi Freezers and Visi Coolers are able to store a large amount of product at optimum temperature whether it is litres of milk, pallets of cheese or even containers of ice cream. The dairy industry has a critical need for temperature controlled storage as many industry products have a very short lifespan and are extremely sensitive to even small variations above the optimal. Our long term storage solutions are ideal for expanding the lifespan of dairy products in a cost effective manner that optimises your profits. We have a range of products to meet the demands of the dairy industry. The flexible features within our product ranges make them ideal for the industry, for example: Our products have consistent and adjustable temperatures to keep your product at the optimum level as well as protecting products from harmful bacteria that may affect quality, thus allowing for
the lasting preservation of your product. When hygiene really matters and corrosion is a serious risk due to the harshness of the environment, stainless steel is your ideal choice for refrigeration systems. Our stainless steel and aluminium interiors are perfect for maintaining cleanliness within your cold storage facilities in case of any spillages or breakages which can occur. The varying sizes of our products make them ideal for a wide range of different companies ranging from small farms and businesses to large dairies and creameries. At Elanpro we have the experience and know-how to act as a competent and trustworthy partner for the dairy industry – and we have all the industrial refrigeration solutions to provide our customers with accurate temperature control and a consistent production flow.
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Snacks &
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Federation of Sweets & Namkeens Associations of India
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Gala��Nigh Exhibition
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Official Media
Food Agrprocessing Indian’s 1st News Portal for Agro, Food Processing & Allied Segments
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