Dairy Innovation | issue 25 by FoodBev Media Ltd

DAIRY innovation

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Danone celebrates 90 years of innovation “A mission to bring health through food to as many people as possible”

Daniel Carasso 1905-2009 INNOVATION FEATURE

“The networking opportunity of the decade.” INDUSTRY FEATURE

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Issue 25 - June · July 2009

Inside this issue 5 6

16 16 18 19

20 22 24

44 48 49

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The editor’s view

dairy innovation Editor Geoff Platt shares his latest opinions on the state of the industry.

COVER STORY

Danone’s 90th birthday

Innovations New products in the dairy world, from drinking milk through to yogurt, spreads, cheese and ice cream.

beverage innovation Managing Editor Claire Phoenix reports on Danone’s big plans for its 90th year of innovation.

Dairy business For regular industry news updates, visit www.foodbev.com/dairy

Europe Australasia / Asia Pacific North America

Ingredients

INNOVATION FEATURE

Hard cheese?

Latest news from the world of ingredients.

An in-depth look at all that’s new from the world of cheese.

Events Vitafoods review by Maureen Byrne.

Events SPECIAL

Complete report from the recent Global Dairy Congress.

36 REPORT

Cheese technology

Dairy tech focus dairy innovation technical news section.

A look at some of the technology behind the manufacture of cheese.

Marketplace dairy innovation products and services guide. Advertisers’ index.

Final word

Dennis Jönsson talks about the Tetra Pak Dairy Index.

INDUSTRY FEATURE

Milk and sport dairy innovation ponders whether this is the new dream team.

Dairy drinks There is a category for dairy drinks in the 2009 beverage innovation awards to be presented during drinktec on 15 September 2009. For more information, or to book your attendance at the event dinner, visit www.beverageawards.com

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www.foodbev.com/dairy Issue 25 - June · July 2009

CONTENTS 3

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The editor’s view Politicians, don’t you just love them?

by Geoff Platt

don’t know about you, but politicians in general - and those that hold office in government departments that have an impact on the dairy industry in particular - frustrate me, baffle me and annoy me. Their whole aim seems to be to undermine dairy. And the same goes for those people who lead government food standards bodies. So I couldn’t help but smile when I read the DG’s blog on the Dairy UK website. The DG is Director General Jim Begg - former International Dairy Federation President - and he had been at a Food Standards Agency reception at our Houses of Parliament. Jim arrived a little late, in the middle of speeches focusing on the number of deaths the FSA claimed to have saved as a result of their strategies.

Countdown to Copenhagen

industry to meet all these environmental challenges.

There will be an important gathering of politicians later this year with the United Nations Climate Change Conference in Copenhagen, Denmark (7-18 December 2009) with leading government ministers from 192 countries.

Partly in response to the fallout from that UN report, I suspect, the European Dairy Association commissioned independent Dutch research and consultancy organisation CE Delft to carry out a literature review focusing on the effects of the dairy life cycle on climate change and to provide clear and objective information on the current state of business regarding greenhouse gas emissions.

Jim noticed a fridge of ‘bad practice’ in the room. On the front was a sticker saying ‘The killers in the fridge’. Inside, four out of the 10 products on show were dairy. “Why is it that everything this body does targets dairy?” Jim complains. He also heard that the FSA’s new portion size recommendations will start with dairy. Six months later it will be cakes and chocolate. “Is this the reward we get for being the leading food industry to co-operate with them?” asked Mr Begg.

In 2006 the Food and Agriculture Organisation (FAO) of the UN released Livestock’s Long Shadow - Environmental Issues and Options, a report that claimed the livestock sector produced 18% of the world’s greenhouse gases. As you can imagine, the publication of the report caused dismay and anger in the dairy sector - not least because some of the arguments and associated figures used were flawed. But the FAO’s claims made dramatic headlines in the popular press and those who had antilivestock and anti-dairy agendas used the report to generate maximum negative coverage.

While everyone’s back was turned, Jim placed a jumbo ‘Proud of Dairy’ sticker inside the fridge. Apparently when it was discovered ten minutes later, all hell broke loose. By then, the Dairy UK Director General had ‘slipped off into the darkness’.

So it is important that the dairy industry prepares itself with the right actions and messages ready for this important event. Our sustainability feature in the last issue of dairy innovation gave a flavour of some of the work that is going on in our

The Report indicates that cradle-to-farm gate emissions out of the dairy sector contribute 3% to the total global climate emissions. It also indicates that dairy livestock emissions of dairy cattle contributes 1.2% to the total global greenhouse gas emissions - significantly lower than greenhouse gas emissions emanating from activities such as rice cultivation.

Speaking at the EDA press briefing were (L-R): Luc Morelon - Chairman EDA Sustainability Working Group; Maartje Sevenster - CE Delft Senior researcher; Dr Joop Kleibeuker - EDA Secretary General happening in the months ahead. A Sustainable Dairy Website is being launched, a Global Agenda will be signed at the IDF World Dairy Summit in Berlin in September, a green paper is to be issued on ongoing projects in the dairy industry, Dairy Sustainability conferences are planned in major capitals, and there will be a clear presence of dairy in Copenhagen. All vitally important in trying to get through to those ‘frustrating’ politicians. You can read more about the EDA report and keep up to date with these initiatives in future issues of dairy innovation and on FoodBev.com.

A noble raw material

EDA Secretary General Dr Joop Kleibeuker said European dairy has already taken initiatives to further reduce its environmental impact and increase its sustainability. Between 1990 and 2005 emissions from enteric fermentation in dairy cattle dropped by 30%.

I would like to finish with a great quote that I heard earlier this year at the 3rd Global Dairy Congress in Madrid. It came from Tom Coley, Head of Dairy Strategic Business Unit for Nestlé SA. Coley said: “We have one of the most noble and outstanding raw materials to work with. We don’t talk it up enough.”

At a press briefing in Brussels Kleibeuker outlined what would be

We don’t talk it up enough. Make sure that does not apply to you.

DAIRY innovation

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www.foodbev.com/dairy Issue 25 - June · July 2009

EDITORIAL 5

Innovations

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The editor’s pick of the latest new products

New look for Nöm’s leading yogurt brand After 50 years as the most popular fruit yogurt in Austria, Nöm Mix has a new look. Nöm has given the yogurt and yogurt drink brand a fresh design. Packed in 180g pots, the range includes strawberry, blueberry, pineapple, cocktail, raspberry, cherry and fruits of the forest variants, along with the latest choices - apricot and peach maracuja (passion fruit) that will replace winter flavours. The new look is also used for the yogurt drink range. Packed in half litre PET bottles, the range includes strawberry, vanilla, peach passion fruit and fruits of the forest.

Healthy Balance relaunch highlights good for you attributes Müller UK is stepping up the profile of its Corner Healthy Balance brand with a £2 million re-launch package which will introduce a new pack design, a new recipe and a new variant. Healthy Balance will continue to be packaged in the unique Corner pots but the Corner branding will be more discreet with the focus on the Müller Healthy Balance name and the brand’s credentials as a low fat, bio yogurt all from natural ingredients. The recipe has been adjusted to reduce the sweetness of the yogurt with sunflower seeds, pumpkin seeds and golden linseeds included in the raspberry cranberry variant. There are three varieties in the new line-up – strawberry granola, tropical granola and raspberry cranberry granola. The 135g Müller Healthy Balance pots are packaged in pairs in a new cardboard-sleeved twin-pack.

Wispa makes UK dessert debut in Cadbury twin pot Müller UK says it is opening up a whole new chapter in the development of Cadbury’s successful Wispa confectionery brand. The brand was relaunched around 18 months ago and lovers of the retro chocolate bar will find their favourite treat in the desserts section of the chiller cabinet following the introduction of the Wispa twin pot - the latest new addition to the company’s twin pot chilled dessert range. The new dessert is ‘a thick and creamy chilled chocolate dessert with Wispa pieces on the side’. Packed in a 90g pot, it replaces the Mini Eggs twin pot.

Munch Bunch adds to children’s range Munch Bunch, from Nestlé UK, has launched three new children’s yogurt and fromage frais products. Munch Bunch Alpha Pots are a new addition to the split pot market and the first split pot desserts to contain alphabet shaped cereals. Each 100g split pot dessert contains a corner of crunchy alphabet shaped cereals and a corner of fruit flavoured yogurt available in strawberry, raspberry and banana. Munch Bunch Stixx are the first squeezy fromage frais tubes made exclusively for kids and are easy to eat anytime and anywhere. Each pack contains six 40g squashy tubes in strawberry and raspberry. The back of each pack contains fun, interactive games to help stimulate growing minds. The squeezy fruit shaped pouches of Munch Bunch whole milk yogurt - Munch Bunch Squashums - are now available in two new mixed fruit baskets: strawberry and blackberry and strawberry and raspberry. Each net contains two of the three original flavours to replace the single packs of raspberry and blackberry.

Yogurt in tubes come over the Horizon Over in the US, Horizon Organic has added to its range of healthy, tasty products aimed at children with the launch of Tuberz - yogurt in tubes. Made with no artificial colours, flavours or modified starch, Tuberz are an ideal way for children to get their daily servings of calcium - great for kids on the go and delicious frozen as well. The range includes Surfin’ Strawberry/Blueberry Wave, Strawberry Lemonade Squeeze/ Sour Apple Spray and Surfin’ Strawberry.

6 PRODUCT NEWS

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Müller unveils more offerings in summer menu

Nöm Naturally arrives in the UK

Müller in Germany has launched a range of yogurts with naturally healthy buttermilk - deliciously creamy but with only 1% fat. Packed in 150g pots, the new yogurts are claimed to be as creamy as yogurts with 3.5% fat and are available in four fruit variants: strawberry, cherry, peach and mango orange.

Austrian dairy Nöm is launching its first ever UK yogurt brand, following completion of its new £60 million dairy in Shropshire, England. Made with 100% natural ingredients, Nöm Naturally includes Naturally Creamy - a split pot with both granola and fruit varieties - and Naturally Good - a multipack, family friendly yogurt in smooth and layered varieties. Naturally Creamy is available in three 175g fruit flavours - Senga strawberry, Alfonso mango passion fruit and Morello cherry; and two 150g crunch granola styles - granola, and granola Belgian choc chip. Naturally Good offers two distinct varieties; layered and smooth. The layered yogurts are available in Senga strawberry and Morello cherry; while the smooth, child friendly flavoured yogurts include strawberry, strawberry banana and raspberry.

Also in Müller’s summer offering are two new premium Corner yogurts featuring two popular dessert classics - Bananasplit and Pear Stracciatella (also known as Pear Helene) that mixes crisp pear pieces with grated chocolate. As usual the fruit and the yogurt are packed separately in the 150g pots.

Bauer’s summer diet special German dairy company Bauer has introduced a new diet yogurt for the summer - ideal for people who suffer from diabetes. Available in a 250g pot, the product includes Stracciatella yogurt and chocolate balls and is ideal refreshment for a hot summer day. It replaces the mango papaya offering.

Mila adds more taste Italian dairy company Mila is offering more taste in its Gusto più Gusto twin pot yogurts. Packed in 150g pots, the yogurts come in a variety of formats packed with cereals, biscuits or crispies. Flavours include vanilla, banana, pear and coconut palm - each mixed with chocolate and coffee.

Mevgal expands portfolio with Harmony 0% fat Harmony 0% fat is a new addition to the Harmony range from Greek dairy company Mevgal. This new strained yogurt is rich in nutritional ingredients and provides a balanced diet, ideal with fruit, honey or cereals or to eat as a healthy and low fat snack. Harmony 0% only contains 52 calories per 100g and comes in 2 x 175g packs.

Müllerlight picks summer berries for new limited edition Summer berries - a combination of strawberries, blackberries and raspberries with a hint of elderberry - has been selected as the second Limited Edition flavour to join the Müllerlight line up from Müller UK. The latest seasonal addition to the fat free yogurt brand will replace the first Limited Edition - lemon passion fruit. Müllerlight summer berries is available in 175g pots.

Rachel’s Organic multipacks - easier to get into UK premium organic dairy brand Rachel’s Organic has made it even easier for consumers to enjoy their multipack yogurts by introducing a new, improved pot-snap as part of its packaging overhaul. The packs are designed to look even better with elegant styling and design detail that sees the Rachel’s logo embossed on each individual pot. Rachel’s four multipacks include Luscious Low Fat - Fabulous Fruits, Luscious Low Fat - Garden Fruits, Sumptuously Smooth and Forbidden Fruits multipacks.

www.foodbev.com/dairy Issue 25 - June · July 2009

PRODUCT NEWS 7

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Söbbeke chooses glass for yogurt relaunch and new products German dairy company Söbbeke has relaunched a wide range of its yogurts and repackaged them in 500g glass jars. It has also launched several new products in the same format. These include two Trend yogurts - with lavendar blackberry and lychee raspberry flavours - and four yogurts with 7.5% fat. The flavours in these premium yogurts include chocolate vanilla, coconut, raspberry and stracciatella. Söbbeke has also introduced a new dairy dessert - Bio Bourbon Vanilla Soße (sauce). With 3.2% fat, it is packed in a 200g pot.

Weight Watchers’ new look designed to tempt UK consumers Weight Watchers, the UK’s leading weight loss organisation, is set to revitalise the low fat chilled yogurt and dairy dessert category with a brand new look. Refreshed packaging across the range will highlight key product ingredients through vibrant lifestyle photography that promotes the tempting and delicious flavours available. The company believes the new packaging will encourage consumers to reappraise the offering and pick up, and try, the products. The new look will be rolled out across the Weight Watchers range - manufactured by Yoplait - of 28 dairy desserts including yogurt, mousse, fromage frais and creamed rice.

Yeo Valley introduces Little Yeo’s - little pots for little tots Yeo Valley Organic is relaunching its popular children’s yogurt range under the name Little Yeo’s, with two new products - including a 6 x 55g multi-pack and a 4 x 90g multi-pack - developed for weaning babies through to pre-school children. Both products boast an ingredients list with just six natural ingredients. Hoping to attract new parents and consumers into the organic category, the Little Yeo’s range is suitable for children as young as six months. Flavour options include strawberry, raspberry, peach and apricot.

New dairy products from Japan Left: Yoshihiko Hani, Beverage Japan Right: Steve Galloway, Exigo Marketing

This report on innovations from Japan is brought to you through our partnership with Beverage Japan magazine. Yoshihiko Hani is the President of Beverage Japan and Steve Galloway is International Strategy Director and Co-Founder of Exigo Marketing, an international management consulting firm based in the UK, Japan and SE Asia, specialising in strategic marketing, innovation and market entry in the food and drink industry. In collaboration with Chichiyasu, a long established and well known Japanese yogurt company, Daido Drinco has launched a new carbonated yogurt flavoured drink - Chichiyasu White Soda. It claims a low calorie count of 35kcal per 100ml, and is sweetened with high fructose corn syrup, acesulfame K and sucralose. It is sold in 50cl PET bottles. Elbee, a subsidiary of Asahi Drinks and a manufacturer of carton packaged lactic acid bacteria beverages and canned tea based in Japan, launched its Daily Calcium and Iron Drink. Offering the daily recommended intake, it contains 700mg of calcium and 7.5mg of Iron and also contains collagen, 1000mg of vitamin C and 2% lemon juice. It is packaged in a 12.5cl carton which has a room temperature shelf life of 4 months

and is distributed through the dairy home delivery service. Launched by Calpis, Ajiwai Fruits au Lait is a dairy drink in a 50cl PET bottle with 1% fruit juice (apple, orange pineapple and peach). It claims the fruits are locally sourced in Japan and that all the milk also comes locally from Hokkaido, Japan’s northern island. As part of its strategy of increasing variety in its core 24cl lidded cup containers, Morinaga has launched a new seasonal flavour of its Mt Rainier Caffe Latte brand - maple and vanilla - for spring and summer. It offers a refrigerated shelf life of 60 days. It also has a new flavour in its Lipton teas range - Chai milk tea is flavoured with clove, cinnamon and cardamon. House Foods has launched Furuche Handy Type. It is a pouch drink version of a dairy dessert which has been popular in Japan for many years. Aimed at children it comes in a choice of three flavours; grape, orange and strawberry. Each 125g pouch contains 53mg of calcium, 1% fruit juice and also a texture from nata de coco.

8 PRODUCT NEWS

www.foodbev.com/dairy Issue 25 - June · July 2009

Innovations

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Wyke Farms launches snack size Lunchtimers and grated option UK independent cheese producer and milk processor Wyke Farms has unveiled Lunchtimers, a new line of its award winning Cheddar in snack size portions. Available in nets with 5 x 20g portions, the new mini cheese chuckles are perfect as lunch box additions. And with summer just around the corner, the new cheese will make a great addition to the picnic basket or barbeque. Individually wrapped in snack-size bites, the new line includes Wyke Farms’ popular So Mellow Mild, Rich & Creamy Mature and Just Delicious Extra Mature Cheddars. To provide ease of use and convenience for consumers, Wyke Farms has also launched its award winning Cheddar in a grated format. The new range - in resealable ‘fresh pack’ packaging - includes So Mellow Family Mild and Rich & Creamy Mature Cheddars, as well as the popular half fat Cheddar brand Leskol.

Président Brie has new shape The number one brand of Brie in France is now producing its award winning cheese in Wisconsin US and its new 6oz Président Brie Log offers a new element of convenience. Its unique long shape makes it easy to cut and easy to serve and eat. The snow white edible rind protects the cheese as it ripens and becomes more flavourful.

New Peppadew product stuffed with flavour The creative cheese makers from Kelly’s Kitchen of Sugar Brook Farms in the US have introduced a new line of stuffed Peppadew peppers. The sweet yet spicy Peppadew, a fruit discovered in the Eastern Cape of South Africa, is stuffed with fresh and rich cheese spreads. The wide range of flavours available now include Blue Cheese Spread, Cream Cheese, Garlic and Herb Spread, and a Goat’s Cheese Spread is planned for release later this year.

Harmony’s golden age of English style cheeses US based Harmony Speciality Dairy Foods has introduced its Private Artisan Cheese Collection. The company uses traditional hand crafted techniques to produce its latest Golden Age variety of English style cow’s milk cheeses. The range - available in 8oz pieces - includes a buttery Abergele cheese, a full-bodied Cheshire style cheese and a mellow and nutty Double Gloucester style cheese. The Abergele cheese is offered plain or infused with Cranberry and Orange or Apricot and Ginger.

Turning Black Creek into a Classic

Butlers Speciality Cheeses expands Blacksticks brand

For more than 100 years in the US, Black Creek has handcrafted cheese from their farm fresh milk into classic, naturally aged cheeses. Now this Saputo company has launched Black Creek Classic. This rich and nutty Cheddar is packed in 7oz packs and offered in three ages - nine months, two years and three years.

With the popularity and sales of Blacksticks Blue growing significantly in recent years, UK blue cheese maker Butlers Speciality Cheeses has developed three additional Blacksticks cheeses. The new products claim to fill a much needed gap in the market for superior British made soft blue cheeses. The three additions to the range include: Blacksticks White - a soft and creamy white blue veined cheese; Blacksticks Silk - a soft white blue cheese made from Butler’s own local goats’ milk; Blacksticks Velvet - made from local sheep’s milk. © dairy innovation 2009. Reproduced with the kind permission of Zenith International Publishing, UK - www.zipublishing.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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www.foodbev.com/dairy Issue 25 - June · July 2009

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Wensleydale showcases new cheese on home territory

Primula launches soft cheese for snacking

The UK’s Wensleydale Creamery reinforced its support for the local economy by showcasing its latest Cheese launch at a local Festival of Food & Drink. The new addition - Pineapple Twist - is Real Yorkshire Wensleydale with pineapple. Wensleydale Creamery Managing Director David Hartley said: “As a committed supporter of the rural economy through our supply chains, we wanted to further strengthen that commitment by previewing our latest cheese recipe on home territory. The Dales Festival of Food & Drink, which is held in the very heart of Wensleydale, attracts hundreds of visitors. We want to give them the opportunity to taste this new great recipe before it appears on the shelves in the shops.”

Primula - produced by food manufacturer Kavli - has launched a new range of soft cheese. Available in three flavours, Soft Cheese, Soft Cheese with Cracked Black Pepper and Soft Cheese with Smoked Salmon, Primula Deli Soft Cheese introduces a fun, convenient and versatile format to the soft cheese market. For the very first time, soft white cheese is available in a squeezy tube that adds a host of new benefits and uses to the consumer experience. The tube includes a flip top lid for ease of use and a decorative star shaped nozzle for easy piping - ideal for those who demand convenience, variety and flavour in their snacking, a demographic that Kavli believes has previously been overlooked in the soft cheese market.

Kerry introduces LowLow to UK Ireland based global food company Kerry Foods has extended its LowLow brand with a new low fat cheese. LowLow has been launched into the UK and the new cheese is designed to meet the key consumer need for healthier cheese. It is made with semi skimmed milk and is claimed to benefit from the taste, texture and meltability one would expect from a full fat hard Cheddar but with a third less fat. LowLow is available in 200g and 400g blocks and in grated (200g bag) and pre-sliced (160g pack) formats.

Traditional Dutch favourite finds home in Wisconsin Since 2002 Holland’s Family Cheese in Wisconsin has been transforming fresh, wholesome milk from its farmstead creamery into authentic, hand crafted Dutch style Gouda cheese. Committed to introducing traditional Dutch flavours to the American market, the company is offering clove cumin Gouda in the spirit of classic clove cheeses of the northern province of Friesland in the Netherlands.

Eat Less - the new light cheese from Mevgal Greek dairy company Mevgal has added a pack of yellow cheese slices, with only 16% fat, to its Less portfolio. The company says Less is ideal for all those who take care of their figure or are fans of light tastes and the new cheese product can be used as a side dish or as an ingredient for sandwiches.

Snack Patrol’s tasty spin on snacking

US based Snack Patrol has launched Cheese Jerky, a delicious new snack that combines two of what are described as the all time greatest snacks. Team Snack Patrol has been working on Cheese Jerky for several years to unlock the secret of putting Beef Jerky and other meats into cheese without extensive heat processing. After countless hours of hard work, they have deciphered the Cheese Jerky code and created Original Cheese Jerky and Peppered Cheese Jerky. Cheese Jerky combines farmstead Mozzarella with premium, custom produced beef jerky. Peppered Cheese Jerky is All Natural Mozzarella, infused with black pepper beef jerky, creating a fun, mature flavour.

Cheestrings for cheese lovers with a smaller appetitie Ireland’s Kerry Foods is offering all the fun of Cheestrings, but in a smaller package - which is great news for cheese fans with a smaller appetite. The peelable lunch box snack is now available in a dinky sized portion Cheestrings Minis are perfect for little hands. Exactly the same as standard Cheestrings, they are just half the size and contain half a glass of milk in each one. Cheestrings Minis are available in a pouch containing six mini 10g portions, each one comes individually wrapped alongside a fun and informative factsheet.

www.foodbev.com/dairy Issue 25 - June · July 2009

PRODUCT NEWS 11

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Ben & Jerry’s adds to US and UK ranges

Mayfield goes for its biggest ice cream introduction ever

Ben & Jerry’s has launched Phish Food Frozen Yogurt dessert in the UK, a lower fat alternative - 60% lower - to the ‘legendairy’ Phish Food ice cream. The new flavour is the fourth to join the Ben & Jerry’s frozen yogurt dessert family since its introduction in 2006. Phish Food is a chocolate dessert with marshmallow, caramel and chocolatey shaped fish. Available in 500ml tubs, a different coloured lid differentiates it from Phish Food ice cream.

Mayfield Dairy Farms has introduced eight new ice cream flavours for 2009, claiming it to be the biggest introduction of new flavours in years. The new selection includes four products in the Mayfield Select Ice Creamier range and four in the Mayfield Creamier Churn - half the fat range. In the Select range, coffee lovers can enjoy Moo-ionaire’s Java, made with coffee ice cream and chocolate, caramel and hazelnut filled chocolate truffles. Candy Bar features caramel ice cream with a nougat ribbon and packed with caramel and chocolate-coated peanuts. There is also Pomegranate Medley, a tangy, refreshing blend of pomegranate, peach and lemon sherbets, and - back by popular demand - French Vanilla ice cream.

Also new to the Ben & Jerry’s range for 2009 is Fairtrade Chocolate Macadamia. Available in the US in a pint tub and in the UK in a 500ml tub, it contains chocolate ice cream swirled with vanilla ice cream and mixed with chocolate covered macadamia nuts. Chocolate Macadamia won’t be the newest Fairtrade flavour for long. The company has been running a contest to create the next Fairtrade flavour with the result being imminent. After the company was inundated with emails and phone calls, Ben & Jerry’s has brought back its Goodbye Yellow Brickle Road ice cream Limited Edition flavour. The ice cream was launched to recognise Sir Elton John’s first trip to Vermont and to raise money for the Elton John AIDS Foundation (EJAF). The flavour consists of ‘an outrageous symphony of decadent chocolate ice cream, peanut butter cookie dough, butter brickle and white chocolate chunks’. And the name is a play on one of Elton John’s most popular song titles.

Freggo brings Argentinian ice cream to UK

In the half fat range there is Extreme Cookies N’ Cream made with rich chocolate ice cream, cookie pieces and a cookie crunch swirl. Brownie Batter features brownie batter-flavoured ice cream with a brownie batter swirl. Black Cherry Chunk has black cherry ice cream with real black cherries and dark chocolate chunks. And last there is Creamier Churn Chocolate, made with rich, creamy chocolate ice cream.

Cold Stone creates ice cream that doesn’t melt In the US, Cold Stone Creamery has created a new and exciting form of ice cream - JELL-O pudding ice cream. This line of entirely new ice cream flavours not only tastes like pudding, but also mimics the characteristics and texture that is recognised as JELL-O pudding - yet in a frozen form. The most surprising feature of this new ice cream is that it does not melt - when left at room temperature it turns into pudding. The new range includes two indulgent creations: Butterscotch Velvet - butterscotch JELL-O pudding ice cream mixed with butterfinger, peanut butter cup and caramel; and Chocolate-y Goodness - chocolate JELL-O pudding ice cream mixed with peanut butter, caramel and fudge.

Freggo became the first Argentine ice cream in the UK with the launch of an ice cream bar in London. It is introducing 17 different flavour offerings. Anticipated best sellers include: Malbec & Berries - made with Argentina’s famous red grape variety; Dulce de Leche and chocolate chip - made with Argentina’s famous dulce de leche (caramelised milk) and Argentine chocolate chips. The range will also include light ice creams that are low in fat, calories and sugar. The ice cream will be served in small designer tubs and will also be available to take away in multi scoop boxes.

Mövenpick peps up its dessert range Super premium brand Mövenpick has launched its newest flavour Ricotta and Pink Pepper - “supporting the trend of the moment - savoury ice cream”. By combining soft and creamy Ricotta cheese with pink pepper, caterers can serve up a refreshing savoury option with a kick. It has also added the VSOP Cognac ice cream - blending Very Superior Old Pale cognac with cognac-marinated Granny Smith apple pieces.

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R&R uses the power of confectionery for new product launches UK ice cream maker R&R Ice Cream has launched more confectionery based ice creams: KitKat cone and Lion Bar ice cream bar. It has relaunched its popular Mivvi product and added range extensions to its Nesquik offering. KitKat is an iconic British brand. The KitKat cone is made of vanilla and chocolate ice cream swirled around a real single finger of KitKat, all wrapped up in a crunchy wafer cone. On the back of the successful Nestlé bars range, R&R is looking to replicate this achievement with a Lion ice cream bar. Following the resurgence of retro products, R&R is relaunching Mivvi and hoping to reintroduce it to younger adults. It will be available in a new 90ml triple pack. The latest addition to the successful core Nestlé kids ovals range will be the new 800ml Nesquik oval tub containing lower levels of sugar and fat. Made with fresh milk, it is a chocolate ice cream containing crunchy chocolate balls.

Turkey Hill doubles up its ice cream delight Turkey Hill Dairy in the US knows that all good things taste better in pairs. That is why they created Dynamic Duos - two light ice cream flavours in one package, designed to appeal to everyone in the family. The range includes Movie Night - popcorn ice cream mixed with popcorn and praline peanuts and vanilla ice cream with caramel; PB Explosion is vanilla ice cream and choco peanut butter cups mixed with chocolate ice cream and peanut butter swirl; CocoNutz! combines vanilla ice cream and choco almonds and coconut ice cream with toasted coconut swirl; Caramel Cone Chaos is caramel ice cream with choco cone pieces and vanilla with caramel swirl. The ice creams are packed in 1.42 litre tubs. © dairy innovation 2009. Reproduced with the kind permission of Zenith International Publishing, UK - www.zipublishing.com For details about syndication and licensing please contact the marketing team on 01225 327890.

www.foodbev.com/dairy Issue 25 - June · July 2009

PRODUCT NEWS 13

Innovations

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Müller unveils milk drink

Functional milk drinks with Attitude

Müller in Germany has launched a new fresh milk drink. Trimmy milk is 1.5% fat with a small amount of added dextrose. The milk, in a 40cl bottle, is ideal for those who lead an active life, whether in sport of every day life and is especially good for children, providing almost 50% of the average daily calcium need for a child of 7-10.

Land O’Lakes cuts fat in new butter US dairy company Land O’Lakes has launched a butter with olive oil and claimed a market first with the product. The new, rich and creamy product contains cream, olive oil and salt, and claims 45% less saturated fat than butter and has 0g of trans fat per serving. The new butter spreads easily straight out of the refrigerator and is also great for cooking.

Attitude Drinks Incorporated has launched two new innovative milk drinks in the US. Recognising the increasing consumer demands for healthy, convenient and functional beverages, these drinks are claimed to deliver the benefits of milk, using science and technology never before introduced in the beverage industry. Phase III Recovery is a protein drink designed to address the growing need for exercise recovery solutions. Just! Metabolic Health targets consumers interested in achieving improved metabolic health and uses ingredients naturally found in milk to deliver features proven to provide the benefits of fat burn and reduction of oxidative and inflammatory heart stress. The drinks are packaged in eco-friendly, convenient, resealable bottles.

Candia chooses new generation pack for Grandlait French company Candia, part of the Sodiaal Group, has relaunched its Grandlait milk range using the latest generation of packaging from Tetra Pak’s Gemini Aseptic range - the first time it has been used in France. The milk is available in whole milk and half fat varieties and is packed in 75cl cartons making it ideal for smaller consumers of milk.

Shamrock introduces Essential range

Kellogg’s launches into meal replacement category with protein shake Kellogg’s has entered the weight management arena in the US with its first protein shake under its female focused ‘Special K’ brand. The product features protein and fibre and is designed to help women “stay on track with their weight management goals”. In three flavours - French vanilla, strawberry and chocolate - each bottle contains 180 or 190 calories - depending on the flavour - and features 10g of protein, 5g of fibre, vitamins A, C, D and E, and calcium.

US based Shamrock Farms launched its Essentials milk range claiming it to be the best-tasting milk around, with extra nutrients to make leading a healthier lifestyle easier than ever. The milks are available in four half gallon varieties. Essentials for Kids - a reduced fat white milk or a low fat chocolate milk that contains DHA Omega-3 plus calcium. Essentials for Healthy Bones has 100% more calcium than regular milk. Essentials for a Healthy Life contains Omega-3 DHA and is designed to help support a healthy heart, mind and body.

Emmi adds Energy for summer

Swiss dairy company Emmi had added a summer limited edition variant to its Energy Milk range. Pineapple Kokos is a tropical mix of 1.5% fat milk, pineapple and coconut.

14 PRODUCT NEWS

www.foodbev.com/dairy Issue 25 - June · July 2009

Innovations

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New dairy products from Denmark Danish Dairy Board Communications Officer Nanna Vejsholt Normann reports on some of the latest launches in Denmark. In Denmark we eat koldskål, a buttermilk treat that is very popular in the summertime. It is always made from buttermilk, sugar and vanilla and there can be eggs, lemon or junket added to the mix. It is a sweet treat and often eaten with crumbled cookies called kammerjunker on top. Arla Foods has launched a new koldskål with junket and

strawberries that gives it a pink colour and a sweet berry taste. The Danish dairy Naturmælk has launched a new organic yogurt with redcurrants and blackcurrants that are all grown in Denmark. The yogurt has only 0.4% fat and the dairy says it is ideal for breakfast or to be eaten as a light dessert. One of the more innovative dairy developments comes from the Danish Thise Mejeri. They have made a new milk drink called Thilde that consists of the first whey from cheese production. The drink is organic and, thanks to the whey, it is without casein and with a far lower content of proteins than regular milk. The dairy says the drink has a fresh and ‘short’ taste and is directed at those who don’t like the taste of regular milk or the content. It is not for people with lactose intolerance.

Thise has also launched a new organic koldskål, which is made with pineapple from Uganda that gives the treat a fresh boost. This is made with junket and buttermilk and contains 1.7% fat. Last year the dairy made a koldskål with strawberries. It was a bestseller so they decided to come up with a new flavour for this season. Peters is has launched a new Gourmet ice cream made with organic ingredients and with flavour inspiration from the US. It is made from fresh Danish cream and has a different texture that gives the ice cream more ‘bite’ because of the flavours. The ice cream is available in four different flavours with blueberry pie, dream

cake (a Danish speciality that is sponge cake with a layer of sugar and coconut flakes on top), waffles and nuts with dark chocolate and vanilla. Those with lactose intolerance can now enjoy the taste of yogurt and chocolate milk thanks to two new organic products from Danish Thise Mejeri. The yogurt is flavoured with blueberry and cranberry and has a reduced sugar content. The same goes for the chocolate milk.

www.foodbev.com/dairy Issue 25 - June · July 2009

PRODUCT NEWS 15

Dairy business

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International dairy industry news

Europe Milk price protests across Europe

The farmers say that the money they receive from retailers has fallen by 30%, while the prices in supermarkets have not changed. But rather than blaming the retailers, the farmers demand EU action and notably, more regulation and a fixed price for milk. They are also pushing for maintaining milk quotas which the EU agreed to phase out by 2015.

There were protests in many other European capitals too from Luxembourg to Budapest. In France, some 12,000 farmers blockaded 81 dairies across the country. In Germany, some 6,000 farmers demonstrated on the streets of Berlin, while in Dublin some 40 members of the Irish IFA dairy committee staged a protest at the office of the European Commission.

“The shops are making business, that’s all. What we need is to maintain the quotas at a European level in order to regulate the offer and the demand,” Eric said.

In Brussels, Eric, a Belgian farmer who had brought a cow to the protest, said: “We have average production costs of €33 for 100 litres of milk and at the moment we are paid €19 for 100 litres. And the €33 is without counting

Fabrizio Bensch

Another protester commented: “It’s not a problem of the stores,

German Chancellor Angela Merkel talks to dairy farmers at a protest near Bremen

Six female German dairy farmers, demanding that Chancellor Angela Merkel take action to fight falling milk prices, ended their hunger strike after five days

Britain’s smelliest cheese Stinking Bishop – the pungent cheese made by Charles Martell of Martell and Son in Gloucestershire in the UK – was described as smelling like a rugby club changing room at Britain’s Smelliest Cheese Championships held at The Royal Bath and West Show. Read the full story on www.foodbev.com/dairy

A farmer walks with models of cows painted in the colours of the European Union and Belgian flags during a demonstration in central Brussels

The farmers said that if things do not change, they will not hesitate to organise a Europe-wide dairy strike.

“The quotas are not the reason for the low prices,” EU agriculture commissioner Mariann Fischer Boel told reporters on her arrival at the meeting of EU agriculture ministers in Brussels.

“We will stop milking, we will not buy any more feed, we will not make the industry turn anymore, we will give all the milk to the calves,” Eric warned.

“It’s simply a question of lower demand from consumers. That’s the reason for the low prices and I can guarantee it would make no difference if we discussed the quotas. What farmers need to do is produce less because there’s a lower demand,” she said.

Commission defends quota phase-out For its part, the European Commission said it had already taken several steps to support the European dairy market, including the reinstatement of export subsidies.

Demonstrators have called on EU Commission experts to produce a report on the bloc’s dairy market as soon as possible, as well as annual reports up to 2015, when the milk quotas are to be scrapped.

So far, the Commission has put 83,000 tonnes of butter into private stores, and bought 77,000 tonnes of butter and 161,000 tonnes of skimmed milk powder into intervention stores.

“€220 euros for 1,000 litres who want our death” – French farmers protest in Boulogne sur Mer

Nikola Solic

In order to be properly paid, the farmers should get “at least €44” for 100 litres of milk, he added.

it’s a problem of a regulation by the states and overall by Europe”.

Pascal Rossignol

the labour cost. That means that every time we milk one litre, we lose money.”

In Brussels, around 1,000 farmers from various EU countries, including France, Germany, Belgium and the Netherlands, gathered in front of the European Union headquarters to protest at the increasingly low prices at which their milk is bought.

Yves Herman

hroughout May and June, dairy farmers across Europe took part in a series of protests against falling milk prices as European Union agriculture ministers met to discuss milk quotas.

Croatian farmers drive their tractors through the capital Zagreb, protesting at the low price of milk and unpaid government subsidies

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16 NEWS

www.foodbev.com/dairy Issue 25 - June · July 2009

Europe

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Dairy Farmers of Britain appoints receivers

t the beginning of June, Dairy Farmers of Britain – the troubled UK milk co-operative – went into receivership. The co-operative employed 2,200 people, and had 1,800 farmer members across Great Britain who supplied over one billion litres to the food and drink industry, comprising 10% of UK milk production. Dairy Farmers of Britain’s brand portfolio included DFB milk, cream and cheese; 1st Grade cheese; Cadog cheese, milk and butter; Definitely Yorkshire milk and Somerset soft cheese. Since the receivers were called in, agreements have been reached to sell Lubborn Creamery to Lactalis, Milk Link is buying the Llandyrnog Creamery, and OMSCo is taking on DFB’s organic members and operations.

Four depots in the liquids division of Dairy Farmers of Britain have been sold to The Capital Dairy Company and the Cheshunt depot to Braeforge – saving 172 jobs. Unfortunately, the receivers were unable to secure deals for the remaining 20 depots, with the loss of 900 jobs.

Call for collaboration Commenting on the fall of DFB, Richard Clothier, third generation

family member and Managing Director of Wyke Farms, said: “With the current state of our challenging economy and dwindling milk supplies, the question over who controls the supply chain is becoming more and more prominent. “For retailers, ‘exercising caution’ in the current economic downturn inherently means they must resist the temptation to be aggressive with suppliers. In the end, retailers cater to consumers’ needs, which we naturally assume means the cheaper the better. However, the consumer feedback we’ve received at Wyke Farms clearly shows that whilst people may

have less money to spend, they wish to spend it more carefully and their key drivers for purchase remain the same. “Ultimately, it’s up to us as an industry to work together to get through this time. “It’s more apparent than ever that the only way for our industry to get through this economic crisis unscathed is by doing a better job of working together, rather than passing the pain down the line, which will inevitably end up at the door of the primary producer - the poor old farmer.” To read Richard’s comments in full, visit www.foodbev.com

DFB – what went wrong? by Geoff Platt In 1994, the UK deregulated its dairy industry and dismantled its statutory milk marketing boards. The move led to the establishment of dairy farmer co-operatives, a relatively new idea for the UK dairy industry but one that had long since been an established ‘norm’ in the rest of Europe. The disbanding of the milk boards lead to the formation of the dairy farmers’ marketing co-operative Milk Marque, which, after investigation by competition authorities, split into three: Axis, Zenith and Milk Link. At the time, some believed that the solution to ever-falling prices was to set up a dairy farmer co-operative and move into processing.

journey that ended when the co-operative called in the receivers. DFB has been in trouble for some time, and while the news wasn’t totally unexpected, it still came as a body blow to the dairy farmers that had put their faith and their cash into the co-operative. DFB members lost their milk cheques for May and the first two or three days of June. On top of that, farmers lost the money they had invested in the venture, reckoned to average out at around £25,000 per member.

Of the three ‘sons and daughters of Milk Marque’, Milk Link is the only name that remains. Set up in 2000 as a milk broker, the co-operative took the view that to get a sustainable return for its members, it had to get into processing. The results of that journey (profiled in dairy innovation in February 2009) have so far been successful.

In 2004, DFB spent £75 million to purchase Associated Co-operative Creameries and create the UK’s biggest integrated milk supply and processing co-operative. The acquisition made DFB the third largest milk processor in the UK behind Arla Foods and Dairy Crest, with a capacity of 1.3 billion litres a year. One DFB director was quoted at the time as saying, “This will change the face of the dairy industry forever, moving farmers towards being price makers as opposed to price takers”.

Axis merged with Scottish Milk and eventually became First Milk, and it too has moved into processing. Zenith merged with The Milk Group - a dairy cooperative that wasn’t borne out of Milk Marque - and started out on its relatively short and rocky road as Dairy Farmers of Britain. It was a

At the time, several industry pundits and commentators believed that Dairy Farmers of Britain had paid too much, and others believe this was when the co-operative’s troubles began. In recent months, as those troubles mounted, there had been a series of high-powered departures and arrivals as

the board attempted to steady the ship. But the co-operative suffered significant losses in its liquids division. It announced the closure of its Fole and Portsmouth dairies in an attempt to achieve a return to profitability in this division. During the following months, it wasn’t able to pay its farmer members a competitive milk price, which resulted in members resigning in large numbers. Reacting to the news, National Farmers Union Dairy board chairman, Gwyn Jones, said: “Given the amount of time DFB has had to prepare for what always seemed like the inevitable, to end up with this sorry mess this is an extremely bitter pill for DFB’s members.” In the meantime, the loss of their May milk cheque will have a profound and devastating effect on cash flow for many DFB farmers. They’ll need a sympathetic ear and a helping hand from their suppliers . . . and their banks. Similar, dare I suggest, to the sympathetic ear and helping hand the banks received (from the UK taxpayer). A longer version of this article can be found on www.foodbev.com

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www.foodbev.com/dairy Issue 25 - June · July 2009

NEWS 17

Australasia / Asia Pacific Dairy price falls driven partly by new subsidies in EU and US The world’s biggest dairy exporter, Fonterra, has said that the latest fall in international prices for milk powder has been driven partly by new dairy export subsidies in the US and the EU. It said that the group’s average price for milk powder had declined 16% in the last weeks of May. “There’s increased uncertainty in the market because of the recent announcement of US subsidies and talk of European retaliation,” said Kelvin Wickham, Managing Director of Fonterra’s GlobalTrade unit. EU export subsidies, reintroduced in January, were followed in May by the US giving its dairy farmers new subsidies under the Dairy Export Incentive Program. US Agriculture Secretary, Tom Vilsack, said that despite the move, President Barack Obama’s administration remained strongly committed to the pledge by the leaders of the group of 20 major economies to refrain from ‘protectionist’ measures. Average milk powder prices slumped 12% in early June in Fonterra’s regular monthly internet auction, after slipping more than 4% in May. Prime Minister John Key said that the latest US move was at odds with Obama’s position that the US opposed protectionism. While the US and EU may be acting within their World Trade Organisation commitments, their moves on dairy subsidies sent a negative signal to other WTO members. “International dairy markets will remain weak until consumer demand improves,” Wickham said.

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New Zealand Stock Exchange sets up in milk futures A whole-milk powder futures market is to be established by the New Zealand Stock Exchange, expanding the stock exchange’s reach into the agriculture sector. It has been widely acknowledged that the NZX, which runs the New Zealand Stock Exchange, wants to increase the number of large, publicly listed agricultural companies, with the ultimate prize seen as a partial listing of dairy co-operative Fonterra. But with the largest rural companies co-operatively owned, and Fonterra shareholders already rejecting a partial listing, the NZX appeared to be looking at other avenues to strengthen its relevance to rural business. Announcing the launch of the whole-milk powder futures, NZX head of trade products, Fiona Mackenzie, said other farm commodities would follow suit: “Over the next 12 months, NZX plans to launch a range of derivative products, including the cash-settled milk future.” A milk powder futures market was a world-first and would put the product on a similar footing to other futures traded commodities around the world. “Currently, there are no milkderivative contracts listed and traded on an exchange that provided an accurate hedge for milk powder,” said Mackenzie. “Other agricultural sectors enjoy the benefits of listed futures and options to mitigate price risk

- for example, wheat, coffee and corn - and NZX wants to make similar products available to the dairy industry.” The NZX was still to consult dairy farmers, processors, global players in the dairy sector, NZX clients and banks, but it intended to have a cash settled futures contract running by the end of the year, which would be traded on the NZX and centrally cleared through a new clearing house. Fonterra’s Managing Director of Global Trade, Kelvin Wickham, said the facility would help moderate the impact of volatile dairy prices and welcomed the opportunity to discuss the proposal with NZX. Federated Farmers is yet to form an opinion, but welcomed the opportunity to discuss the concept. The chairman of its dairy section, Lachlan McKenzie, said an NZX futures market raised questions about Fonterra’s monthly internet auction - globalDairytrade - a sales mechanism the lobby group said hadn’t managed the risk of volatile milk powder prices. “Futures markets - done well create price certainty by way of hedging risk,” said Mr McKenzie. “Past experience tells us of the need to have a broad range of commodities to create market depth as well as volume. It seems tailor-made for New Zealand given we’re the world’s largest exporter of sheep meat as well as the second largest dairy exporter on Earth.

“We think there’s ample scope to look at a number of other tradeable commodities.” Miss Mackenzie said dairy price volatility was driving demand from processors and buyers of milk powder for a risk management tool, and this could be used by farmers, processors and users to provide some insulation against fluctuating prices. While Australian farmers used a futures market to manage prices for feed wheat, soft commodities such as milk didn’t have a futures market to manage volatility, despite world powder prices having risen and fallen 150% since 2005, she said. Dairy futures would be traded through a broker in a way similar to shares, with the only difference to forward contracts being that they were traded on the NZX. Miss Mackenzie said dairy was a logical starting point for an NZX futures market, because it was so economically important to the country. Unlike most other international soft commodities, it didn’t have a price-risk management system such as a futures market.

China to issue safety standards for dairy products within the year Following last September’s melamine incident, the China Dairy Industry Association has announced the introduction of 96 quality and safety standards for dairy products. The standards are to include 15 product standards, four production For features and daily news, visit... regulations, 63 physical and chemical testing methods and 14 micro-organism testing methods.

Read the full story on www.foodbev.com/dairy © dairy innovation 2009. Reproduced with the kind permission of Zenith International Publishing, UK - www.zipublishing.com For details about syndication and licensing please contact the marketing team on 01225 327890.

18 NEWS

www.foodbev.com/dairy Issue 25 - June · July 2009

North America Click here to subscribe

US dairy set to grow in global importance

he US is set to become an increasingly important player in global dairy markets - whether it intended to or not - Dean Foods Chairman and CEO Gregg Engles told a dairy conference in London. Engles was speaking at the Dairy Industry Newsletter conference and told the delegates the US was in a great position to increase its dairy herd size. “We operate a feed based system and have lots and lots of land,” he said. He said the US was a lower cost producer than the EU, even with EU subsidies. It was well positioned to grow in the absence of Euro trade supports. “We have been a small player internationally, but can be a much larger participant.” The US had viewed the market as a low margin commodity business. When prices were low dairies sold to the government, when prices were high the government dumped milk into the global market. “We were

Gregg Engles in the market one day and out the next. So the US has never developed relationships with users around the world.” Gregg Engles said food had suffered less downturn and would recover more quickly “but not as robustly”. China had been the lynchpin of global dairy demand. “Logic tells me to be sceptical of a rebound in China.” And, he added: “Excess consumption in the developed world, demand that had helped fuel GDP growth, is likely to disappear.” The Dean Foods boss was speaking after the company had successfully raised around $465 million in a Common Stock Offering.

US dairy market sales still rising The Packaging Machinery Manufacturers Institute latest study reveals that despite the economic downturn, sales of dairy products in the US saw an increase of 2% last year - despite an overall price hike of 9%. According to the International Dairy Foods Association, dairy continues to be the fourth fastest growing grocery segment in the United States. In fact, the dairy industry in this part of the world alone is a $50 billion per year business, of which almost 68% is dominated by 15 mega dairies (800-plus dairy cows). However, the industry also faces challenges, such as uncertain availability for raw materials and price fluctuations, which are likely to intensify in the coming years. Read the full story on www.foodbev.com

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www.foodbev.com/dairy Issue 25 - June · July 2009

NEWS 19

Ingredients

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Cargill Cocoa & Chocolate invests in new coatings and fillings plant

argill Cocoa & Chocolate has opened a new plant dedicated to the production of chocolate coatings and fillings in Deventer in the Netherlands. The new plant, built on the site of the company’s previous coatings factory, is the result of a €16 million investment. The new facility doubles Cargill Cocoa & Chocolate’s coatings capacity at Deventer and greatly expands its fillings capability. The level of expertise available at the site, together with the wide range of ingredients offered and technology that caters for both large production runs and small pilot trials, provides Cargill’s customers with flexibility in creating, testing and producing customised products.

flavours, sweeteners and oils and fats. In close co-operation with Cargill’s application centres, the team works with customers at every stage - from product conception to final production - relishing the challenge to create products that excite customers and delight their end consumers.

The Deventer team is connected to Cargill’s knowledge network in food ingredients like cocoa, texturisers,

• Cargill has enhanced its communication of the company’s strong texturising offerings

Biothera receives research award Biothera, a US based biotechnology company dedicated to developing novel ingredients that improve immune health, has received the 2009 Frost & Sullivan Excellence in Research Award for the development of Wellmune WGP, a natural food, beverage and supplement ingredient. According to Frost & Sullivan Analyst Sneha Pasricha, Wellmune is: “now considered a benchmark in the market for immune health ingredients”. Wellmune WGP, derived from proprietary yeast and used in milk and dairy products, is clinically proven to enhance key immune cells, which are the body’s first line of defence, to fight foreign challenges. Years of research demonstrate that immune system enhancement with Wellmune WGP has a positive effect on overall health and protects against the effects of stress on physical and psychological well-being.

to Hispanic and Spanish food manufacturers with the launch of a Spanish language version of its global texturising website www.cargilltexturizing.es.

The website (pictured above, inset) provides a wealth of application expertise and technical insight for the growing Spanish, Central and Latin American markets.

Lipogen offers PS fortification for dairy products Lipogen of Israel launched its latest, improved formula of Lipogen PS phosphatidylserine functional ingredient at the IFT show in

California, US. The improved Lipogen PS is specifically designed for functional dairy milk and yogurt drinks. The new formula also is now offered to

producers of functional milk powders, as it can be easily applied to dairy premixes, in blending or other milk processing.

Probiotics may be able to help you stay fit

pproaching weight management from a completely new angle, Chr. Hansen is currently investigating how probiotics may be able to help consumers maintain a healthy weight balance. With the World Health Organisation (WHO) identifying overweight and obesity as one of the biggest threats to public health, Chr. Hansen and the University of Copenhagen are collaborating on a groundbreaking weight management research project dubbed ProSat. The objective is to investigate the use of probiotics for weight control. Chr. Hansen’s aim is to develop scientifically documented probiotic solutions suitable for food and nutraceutical applications that will trigger the consumer’s feeling of fullness. In this way food intake is likely to be reduced, thereby contributing to a healthy weight balance. The target population is either slightly

overweight individuals or those of standard weight who want to maintain a healthy weight balance. “Satiety being an unexplored indication for probiotics, ProSat moves in virgin research territory,” says Chr. Hansen Director Innovation, Health & Nutrition Division Benedicte Flambard. “Our findings show that only very few bacteria can do the job and we have been fortunate to find one exceptionally effective strain on production of satiety hormones. Afterwards it is matter of combining our core competence in product formulation to design promising product prototypes for the food and dietary supplement industries.”

• US based Dannon Company and Danone in Canada have recognised Chr. Hansen with the Overall Supplier of the Year Award for excellent performance. Suppliers were assessed on a number of criteria including improvements in environmental sustainability, quality and safety, improvements in cost, accelerating ‘time to market’ of new or renovated products, boosts to innovation, protection of competitive advantage, and the demonstration of shared values in the relationship with Dannon/ Danone.

20 NEWS

www.foodbev.com/dairy Issue 25 - June · July 2009

Ingredients Beneo-Orafti Fortification Over the last six months a wide range of products have been launched carrying the BeneoOrafti label. Functional dairy based foods and drinks are still proving highly popular, with half of the new products in the BENEO programme consisting of yogurt, ice cream or milk based drinks containing Orafti inulin and oligofructose. A number of products carrying the Beneo label on their packs have recently been launched. These include a yogurt from Slovenia that contains Beneo for stronger bones called LCA zelene doline. Additional products are at present being tested and the coming year looks to be one of significant growth.

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DSM aids dairy digestion

SM Food Specialties has launched Tolerase, a food grade acid lactase specifically developed for use in dietary supplements. This acid lactase is a positive introduction for manufacturers looking to provide consumers with a solution for easy digestion of dairy products. Its suitability for tablet applications means those suffering from lactose intolerance or malabsorption can now enjoy dairy products as part of their daily lifestyles by simply adjusting the dosage to match their needs. Obtained through the controlled fermentation of modified Aspergillus oryzae, Tolerase works by hydrolysing milk sugar; efficiently converting lactose into glucose and galactose. It effectively replaces the required lactase normally naturally present in the intestinal system, which is either absent or not fully available in those suffering from lactose intolerance. Tolerase is characterised by its ability to function at a low pH in solution so controls the pH in the stomach - and continues to hydrolyse lactase and facilitate digestion. As a granulate product, Tolerase offers the safest

option for dietary supplement manufacturers by reducing the health risks associated with dust in the atmosphere. In addition, its smooth flowability reduces the use of glidants to improve efficiency. • Delvocid L is the new, easy to use, liquid food preservation solution from DSM, developed to offer small dairies a high level of protection against mould and yeast growth in a cost effective format. A convenient alternative to traditional, powder based natamycin products, Delvocid L is a patented, stable liquid formulation. As such, it eliminates common powder application issues such as dust and stickiness and offers cost savings through exact dosage and increased efficiencies. • DSM Food Specialties is supporting food manufacturers in tackling economic challenges with the launch of its dedicated cost savings website - www.dsmfood-saving4u.com. Combining commercial and technical data, this online resource allows visitors to access information on DSM’s

extensive portfolio of cost saving solutions. A leading player in the industry, DSM has the technologies and products to reduce formulation and/or process costs for manufacturers. The website focuses on five key market sectors, including dairy and enables visitors to select relevant concepts and view the numerous cost saving options available. Examples include products to reduce formulation costs, ingredients to accelerate cheese ripening speed, plus methods to extend shelf life and reduce energy consumption.

Ultimate Omega-3 in 1 from Glanbia Nutritionals

lanbia Nutritionals’ UltraGrad is claimed to be the only dry ingredient on the market to combine all three Omega-3 essential fatty acids: ALA, EPA and DHA. A highly stable, patented blend of flax and fish sourced EFAs, UltraGrad offers manufacturers of fortified foods a uniquely process tolerant, clean tasting Omega-3 solution. UltraGrad’s exceptional functionality and oxidative stability derives from the company’s patented MeadowPure optimisation process that selects only the freshest, most stable flaxseeds and provides oxidative protection to inherently unstable fish-derived Omega-3s. Encapsulating the fish oils in

flaxseed brings all the nutritional benefits of ALA, EPA and DHA to process intense applications such as cereals, bars and bakery - with no adverse impact on flavour or texture. Unlike other Omega-3s, UltraGrad also provides a rich source of lignans, dietary fibre and antioxidants to help protect against cardiovascular disease, obesity and type-2 diabetes. Its unique water-binding capacity also acts as a fat replacer, improving the health banner of baked goods, giving better crumb structure and extending shelf stability. It is supplied in convenient dry powder format with a guaranteed one year shelf life.

A new 7,000 square foot product development centre has been launched - the Glanbia Collaboration Centre - in Idaho, US. The centre is a co-development and process optimisation facility designed to maximise interaction with customers from ideation to product completion, with space to facilitate new concept development and execution. The facility also includes pilot plant equipment for developing and testing prototypes of bars, beverages, baked goods and other applications for Glanbia Nutritionals’ dairy protein and flax ingredients. It substantially expands the existing analytical and applications lab space.

www.foodbev.com/dairy Issue 25 - June · July 2009

NEWS 21

Vitafoods 2009 Click here to subscribe

The theme that dominated this year’s Vitafoods exhibition in Geneva was ‘wellness’, and there was plenty on offer for those seeking new ideas for healthy dairy formulations, as Food & Beverage International Executive Editor Maureen Byrne reports.

Award at the HiEurope exhibition in Europe last year.

Ingredients for weight management, anti-ageing, brain health, urinary tract infection prevention, and even protection from the sun were in evidence, as well as more established functional foods such as Omega-3 and vitamins.

Tripeptides occur naturally in dairy products such as aged cheese and cultured milk. Scientific studies have shown that milk-derived peptides with the bioactive amino acid sequence IPP (isoleucine-proline-proline) can maintain healthy blood pressure in people who have blood pressure within the normal range. DSM uses advanced enzymatic hydrolysis to release the maximum effectiveness of these potent tripeptides.

he exhibition floor was bustling with people this year and, according to the organisers, figures were up 6% on last year, at 8,410 visitors to the show.

A range of wellness products have been re-branded by DSM Nutritional Products under its newly launched Vida banner. The first four to be named were tensVida; insuVida; resVida and geniVida. On the stand, the company was proudly announcing its recent NutrAward for tensVida (previously known as TensGuard) as the most innovative, evidencebased health and nutrition ingredient. The Award was presented at a recent exhibition in the USA, and it also won an

To help reduce the occurrence of urinary tract infections, CranMax, produced by Ingredia Nutritional, has been developed. This cranberry extract is said to ‘stand out from other cranberry extracts’ thanks to its BioShield patented process. The extract has a clear and well defined regulatory status, and it has also been submitted as a health claim to the European Food Safety Authority. A highly

concentrated substance, it takes 34kg of fresh cranberries to make 1kg of CranMax. And Ingredia offers a full support service from development to launch of products containing the extract. With the percentage of overweight and obese people growing in the developed world, there ingredients companies are increasingly developing solutions to help promote weight loss or provide satiety.

Ingredients companies are developing solutions to help promote weight loss French company Fytexia was promoting its Sinetrol, a patented fat burner derived from citrus fruits (grapefruit, red orange,

orange) and guarana. It is said to work by stimulating the adipocytes lipolysis by inhibition of Phosphodiesterase. A human clinical study has been conducted, results of which show a weight loss of 3kg after four weeks, and body fat loss of 5.5% after the same period. Results after 12 weeks are said to be around three times this amount. It can be incorporated into a range of dairy products. Ingredia has taken a slightly different approach to weight management. Stress is thought to be one of the factors that can cause overeating, and Lactium, a patented milk protein hydrolysate, is said to have a calming effect. Lucile Godefroy, product manager of Ingredia said: “Six clinical studies have been conducted, which have shown that Lactium’s anti-stress efficiency is confirmed at a dose of 150mg per day.” Dr Stefan Krawielitzki of Colostrum was on hand at

22 EVENT REVIEW

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the exhibition with various papers showing the results of numerous clinical trials done on the substance colostrum. He explained: “Colostrum is the first milk produced after a mammal gives birth. In our case, it’s the cow’s first milk that we utilise.” Colostrum has been known about for some time, but studies are throwing up ever more positive results. One that Dr Krawielitzki highlighted showed that when colostrum is used in conjunction with chemotherapy in cancer patients, the chemotherapy is more effective. It can also reportedly help to prevent influenza. Colostrum can be used in virtually any food product, but was offered in chocolate bars on the stand. Despite the fact that foods that are formulated for ‘beauty from within’ have had a shaky start in the marketplace in Europe, development is going on apace within ingredients companies to come up with the magic antiageing solution. FloraGLO lutein from Kemin has been known for its benefits for eye health, but its properties for promoting skin health was the focus at the exhibition. “Recent human studies have shown that lutein combined with other caratenoids and antioxidants may provide skin health benefits, such as

increased skin hydration, density, thickness and skin lipids,” said Isabel Farinha, Global Marketing Manager. “FloraGLO lutein is the original purified crystalline form, which contains no esterified fatty acids and is therefore directly absorbed by the human body. It is suitable for use in all types of food, including dairy products.” Among the wide range of healthgiving ingredients under the ‘Newtrition’ umbrella shown on the Cognis stand was a natural lutein ester, Xangold, which is said to safeguard the skin against the sun. Presented in an orange ice cream at the show, it can be used in a variety of food and beverage formulations. “Studies have shown that lutein has skin-protective benefits, including UV damage from sunlight, the primary cause of skin ageing,” said Kim Schöpflin, European Marketing Manager, Nutrition and Health.

Powerful antioxidants A new ingredient from Lipid Nutrition, VitaTrin, was presented for the first time at the show. This is a palm-based tocotrienol, which belongs to the vitamin E family. “Tocotrienols are powerful antioxidants capable of neutralising free radicals, which cause tissue and cellular damage,” explained John Kurstjens, Global Group Manager,

Left to right: Maureen Byrne samples products on the Cognis stand with Andreas Bais and Kim Schöpflin

marketing. The company’s other development is that it has worked with GAT Food Essentials to develop a Clarinol CLA wowCAPS and PinnoThin wowCAPS emulsion that make it easy for dairy companies to fortify products with Lipid Nutrition’s functional ingredients. (Clarinol and PinnoThin are both award-winning weight management ingredients). Products containing herbal extracts are enjoying increasing popularity with consumers. A Green Rooibos tea extract was available on the Plantextrakt stand for Oliver Hehn, Product Manager sampling in a tasty yogurt of Plantextrakt drink. This tea is native to South Africa, and its potent antioxidant qualities are Jon Getzinger, Chief Sales & well known. “A lot of studies have Marketing Officer, said that a lot been done that show that Green of development work is in the Rooibos has a positive effect pipeline, who highlighted the on the skin,” said Oliver Hehn, fact that almost 10,000 studies Product Manager of Plantextrakt. had been done to date (mainly A more unusual concept was on fish-oil based products) on presented in the form of a yogurt Omega-3, and there had been drink containing exotic flower no negative results.” Its positive extracts. A cocktail of jasmine, effects on the brain, and related chrysanthemum, linden flower, complaints such as ADHD have orange flower, hibiscus and been well documented, and its chamomile extracts produced a use will surely continue to grow. novel taste experience. Martek was extolling the Taste is the number one priority, virtues of its life’SDHA, which according to Oliver Hehn, and is a vegetarian form of DHA any functional qualities of Omega-3. Research conducted Plantextrakt’s product offerings by the Canadian Medical are a bonus. “We’re far away from Association concludes that producing a drink that will make obtaining DHA from renewable all your wrinkles go away, but sources must become a key it’s good if an ingredient has an priority. “This research supports underlying benefit, such as antiour longstanding view that ageing,” said Mr Hehn. sustainability must be a key consideration in Omega-3 Omega-3 innovation,” said Sarah Sullivan, Omega-3 was, of course, in Senior Marketing Manager of evidence throughout the Martek. “Fish are sometimes exhibition. Ocean Nutrition assumed to be the only source from Canada is a main producer of DHA Omega-3, but this is not of the substance, and works the case. Martek’s life’sDHA is continuously on improving derived directly from microalgae the technology to extend - the original source of DHA its application possibilities. in the food chain.

www.foodbev.com/dairy Issue 25 - June · July 2009

EVENT REVIEW 23

Global Dairy Congress

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Making the most of dairy Zenith International held its third Global Dairy Congress - Making the Most of Dairy - in association with dairy innovation magazine in Madrid in April. Opening the Congress was Grupo Leche Pascual General Manager Ignacio Urbelz. Welcoming everyone to Madrid, he said it was challenging to be in the Spanish dairy sector these days. The industry had seen a loss of 75% of dairy farms in the past 15 years. The top 80 companies accounted for 95% of the raw milk - while the remaining 5% was taken by no less than 1,500 firms. While immigration had boosted the population, milk consumption was falling. Spanish consumers might stay loyal to Leche Pascual, but the newer members of the population had not heard of Pascual so looked for cheaper milk. Unlike other countries, Spain did not have ‘a big national champion’. Urbelz believed that Leche Pascual had the ability to fulfil that role. “That is my hope.” Groupe Danone Co-Chief Operating Officer Bernard Hours gave the keynote speech - optimising brand value for consumers in the dairy market. Life expectancy is increasing rapidly he said. The world seemed to be at the point of rupture. In the 18th century it was predicted that population increase would lead to mass starvation, while in the 21st century we will need to produce as much food in the next 50 years as the amount we produced in the last 10,000 years. Danone can reinvent the role of food in health, he said, and be pivotal in transforming health. Health had always been

Ignacio Urbelz

in Danone’s DNA, said Hours, from the day it started in 1919 in Barcelona and its yogurt was sold in a pharmacy. Dairy is a significant part of Nestlé’s business - 28% - more than any other sector. 30% of Nestlé’s food and beverage sales relied on dairy product sourcing. Tom Coley, Head of Dairy Strategic Business Unit for Nestlé SA spoke about a new agenda for nutrition, health and wellness while creating shared value. Creating shared value by providing better nutrition is one of the most important principles of the company. “It has always been a priority for Nestlé,” said Coley. “It is in our history. It is in our DNA,” he added - repeating a phrase from the previous speaker. Nestlé was addressing two key malnutrition issues: child obesity and nutrient deficiency. TNS Worldpanel Communications Director Edward Garner focused on consumer outlook in the new economic climate and was able to tell delegates that people were not deserting dairy. There was some evidence that consumers were moving from premium to value retailers, but there was also movement from premium and standard own label products to branded products. Global Dairy Platform Executive Director Kevin Bellamy was concerned about improving communication on dairy and wellness. He said consumers were

Bernard Hours

confused. There were too many single studies, clinical studies were often too narrow and there was too much survey data that could be taken out of context. Bellamy was particularly concerned about the issue of saturated fat. “Only 15% of saturated fat comes from dairy but governments give the impression that this figure is much higher. The industry needs to address this issue,” he said. Three speakers focused on sustainability, ethics and the environment. Dairy Management Inc Executive Vice President - Strategic Insights and Analysis Rick Naczi said customers cared about sustainability and it was important to the value chain. It was not a passing fad and it required a life cycle perspective, he said, outlining some of the initiatives taking place in the US including a Sustainability Summit attended by stakeholders from across the value chain. The Summit suggested 27 sustainability initiatives. Adrian Williams - Senior Business Analyst for the Institute of Grocery Distribution - switched the focus to retailer priorities. Retailers saw sustainability as a strategic priority and were demonstrating strong commitment to it. People might think that the current economic downturn was an opportunity to put sustainability on the back burner.

Tom Coley

It was not, warned Williams. “It is as important as ever in the current economic climate - perhaps even more so.” Gert Coun, Manager - Technical Marketing HDPE for GDC sponsors Sabic Europe outlined some of the company’s sustainability developments, including: energy savings in processing, improved recyclability, improved organoleptics and improved purity. The first day finished with a look at emerging markets. AgriPoint Executive Director Marcelo Pereira de Carvalho focused on Brazil - an export opportunity. Brazil has a dynamic dairy market, said Carvahlo. There was consolidation and consumption was increasing as well as competition with other products. There was growth in value added business. Brazil had become selfsufficient and was preparing to take a role in international trade. FrieslandCampina Managing Director - Russia/CIS Bob Steetskamp said the recent merger was fuelled by the ambition to become the world’s most professional, successful and attractive global dairy company. In Russia the company started with a greenfield site in 1998 and now had six production lines in full use - processing 200 tons of raw milk a day - with two more lines coming on stream to help facilitate growth. That growth owes a lot to the emergence of a Russian middle class, higher incomes and growing health consciousness.

Kevin Bellamy

24 EVENT REVIEW

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Schreiber Dynamix Dairies Managing Director Amitabha Ray said India’s current population is 1.13 billion people. By 2025 more than half the population would be under 25. “We have the highest concentration of young people anywhere in the world.” This represented a huge growing domestic market, while its central geographical location provided a competitive edge as an exporter of dairy products to the Middle East and Asia Pacific regions. Dr Yun Zhanyou, Director of Technology Centre for Yili in China summarised the dynamic growth in the consumption of milk and dairy products in the country in recent years - with many of the leading brands, especially in yogurt and liquid milk, being Chinese brands. But international brands were a growing presence. The melamine scandal had caused a loss of consumer confidence in all domestic brands and, to a lesser extent, confidence in international brands. It was difficult to build up confidence again, even for dairy companies that were completely innocent. Among the market trends Zhanyou identified were a growth in products for those with lactose intolerance, fun products aimed at increasing sales to children and beverages that mixed milk with traditional herbs, grain, fruit and vegetables. On day two the focus was on functional dairy products. For Wimm-Bill-Dann Managing Director - Foods Division Silviu Popovich it was beauty from within with the company’s Neo

Rick Naczi

Bob Steetskamp Beauty milk drink. Popovich said functional products offered great opportunities, especially within the health and wellness portfolio. With 63% of yogurts being eaten by women, the Neo Beauty range presented an ideal opportunity to target this market. Benecol is probably one of the most well known brands in the realm of heart health and is listed among the top ten discoveries in recent years. Raisio Commercial Director Mikko Laavainen took the audience through the Benecol story and said that with dairy widely accepted as a product format for cholesterol reduction, there was a very bright future in this category. dairy innovation Editor Geoff Platt took a tour round some of the many functional dairy products that had been featured in the magazine. Products that could help you sleep well, aid your memory, lower your blood pressure and cholesterol levels, help with weight management and satiety, give you beauty from within and energy to face the day. Omega-3 products have been at the forefront of the explosion in

Silviu Popovich

Mikko Laavainen functional dairy products. Tine Dairy Sales Director Omega-3 Espen Thomassen presented a case study of the company’s Litago yogurts and explained how Tine met various challenges and learned important lessons: don’t just add the ingredients; make a formulation that doesn’t compromise on taste and quality; find the right level of EPA & DHA for your product, find the right place in the production line to introduce the ingredients and never compromise on quality.

Maider Hormaza the company’s activities in launching functional products in recent years, including the first dairy cholesterol reducer in the Spanish market and the first and only lactose free dairy product range in the Spanish market. Hormaza concluded that “innovation is a high risk sport where the biggest threat is not playing it regularly”.

J D Sethi, the Co-founder of Dahlicious Lassi in the US told the Congress how he fulfilled the market need for a delicious, probiotic and all natural beverage. After some research, he and his wife Geetu decided to launch Dahlicious and introduce America to authentic Indian yogurt, using a family recipe. The drink was a piece of retro-innovation - current and new products married to ancient practices and modern technology.

The Congress finished with a nutritional and health claims workshop, with UK Dairy Council Director Dr Judith Bryans giving a global perspective on health claims with a particular focus on the implications of European legislation. Finally, Zenith International Dairy Market Intelligence Manager Esther Renfrew, who writes regularly in dairy innovation, gave a dairy market briefing highlighting the main trends, key companies and brands and the outlook to 2012.

Taking a portfolio approach to functionality was Maider Hormaza, Marketing Director of Spain’s Kaiku Corporación Alimentaria. She outlined

The 4th Global Dairy Congress will take place on 27-29 April 2010 in Salzburg, Austria. For more information, visit: www.zenithinternational.com

Espen Thomassen

Richard Hall

www.foodbev.com/dairy Issue 25 - June · July 2009

EVENT REVIEW 25

Danone’s 90th birthday Bringing health through innovation on a global basis

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This year Danone celebrates its 90th birthday - 1919-2009. Danone today has some 76,000 employees and had sales in 2008 of €15.2 billion. Since the launch of its natural yogurt in 1919, Danone has revolutionised the fresh product world and always with the same motivation: to bring healthy food to the largest number of people possible. There are big plans for this, its 90th year of innovation, starting with a website dedicated to this major event in the company history. beverage innovation Managing Editor Claire Phoenix reports. 90 years ago, Isaac Carasso was the man behind the brand, having learned the beneficial effects of yogurt from L’institut Pasteur’s Deputy Director Elie Metchnikoff. Launched initially in Barcelona, Spain, Carasso sold these yogurts through pharmacies. Struggling to decide on a name, he used the nickname that he had given his son Daniel. And so Danone was born. In fact, it was this same Daniel Carasso who launched Danone yogurt in France in 1929. A man of vision, he had one ambition, to make yogurt a pleasurable food to eat. The trend was set and, from then on, Danone continued to unveil new yogurts, some fruity, some with nuts, also

mousses, cream desserts, fromage frais, and various dairy specialities, all with an underlying health benefit. Over 90 years, his ambition to reach the largest number of people possible has not waned. Danone continues its research into fermented and

Left: Danacol prevents damaging cholesterol

Timeline 1874

1919

1928

Isaac Carasso born in Thessaloniki

Isaac Carasso names his new company after his son Daniel

Original Danone pot is patented

1905

1929

Daniel Carassso born in Thessaloniki

1923

Danone launches in France

1908

Approval of the Barcelona College of Physicians

Appointment to the Spanish Court

Elie Metchnikoff demonstrates health benefits of yogurt

1923

1913-16 The Carasso family settle in Spain

1918 Antoine Riboud born in France

Daniel studies Business and Bacteriology in France

1927 Operations in Barcelona and Madrid © dairy innovation 2009. Reproduced with the kind permission of Zenith International Publishing, UK - www.zipublishing.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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Danoninho with calcium and vitamins; Activia for digestion; High protein Fortimel probiotic bacteria through its own specialist laboratories. The results have had a dramatic effect on the market and the food we eat on a global basis. Particularly notable are Activia (which aids digestion), Actimel (which reinforces the body’s natural defences) and Danacol (enriched in vegetable sterols to prevent damaging cholesterol).

In 1967, Danone merged with leading French fresh cheese and fromage frais producer Gervais, becoming Gervais Danone. Another branch of what is now Groupe Danone is descended from the industrial glassmaker Boussois-Souchon-Neuvesel (BSN), which was founded by the family of Antoine Riboud. After a failed takeover bid for its larger rival Saint-Gobain,

Company history During World War II, Daniel Carasso moved the company to New York, where Dannon Milk Products Inc was founded. Returning to Europe in 1951 to manage the family’s businesses in France and Spain, Daniel Carasso later sold the American business in 1959.

1937

1953

1963

Launch of Dany Fruit Yogurt

Listing on Paris stock exchange

Adoption of new logo with blue stripes

Danone Fruités flavoured yogurts launched.

1964

1958

Vitalinea launched as first low calorie fromage frais

Death of Isaac Carasso

1941 Daniel Carasso and wife move to New York

Partnership with Gervais

1942 Dannon Products is set up in USA

1945 Daniel returns to France

1959

1966 Birth of BSN Group

Dannon Inc is sold

1960 Danone Yogurt sales reach 194 million servings a year

1967 Birth of Gervais Danone Launch of Danette cream dessert

www.foodbev.com/dairy Issue 25 - June · July 2009

COver story 27

Danone’s 90th birthday Bringing health through innovation on a global basis

Click here to subscribe Riboud transformed it into one of Europe’s leading food groups in the 1970s through a series of acquisitions and mergers, including the 1973 merger with Gervais Danone.

Daniel Carasso dies aged 103 The great Daniel Carasso - whose father named Danone yogurt after him in 1919, and who set up the brand in France 10 years later - died on Sunday 17 May 2009 aged 103.

The acquisitions included those of Alsacian brewer Kronenbourg and Evian mineral water, who were the glassmaker’s largest customers. In 1979, the group abandoned glassmaking by disposing of Verreries Boussois. In 1987, Gervais Danone acquired European biscuit manufacturer Général Biscuit, owners of the LU brand, and in 1989, it bought out the European biscuit operations of Nabisco.

Born in 1905 in Thessaloniki, Greece, Daniel Carasso went on to set up Dannon in the US, expand in countries including Mexico, Brazil and Morocco, and see through two key mergers. And as honorary Chairman of the group, he took part in celebrations to mark the 90th anniversary of the Danone brand earlier this year. “We all know how much our group, which carries his first name, owes to Daniel Carasso, who dedicated all his boundless energy and optimism to its success ever since 1929,” Danone Chief Executive Franck Riboud said in a statement. “His intelligence, his clear judgement his passion for innovation, his curiosity and serenity are things that the Danone Group as a whole will sorely miss,” he concluded.

In 1994, BSN changed its name to Groupe Danone, adopting the name of the Group’s best known international brand. Franck Riboud succeeded his father, Antoine, as the company’s chairman and CEO in 1996 when Riboud senior retired. Under Riboud

Carasso’s father Isaac started selling yogurt with cultures from France’s Pasteur Institute in pharmacies and on doctors’ recommendations in Spain after World War I, taking the Catalan diminutive of Daniel - Danon - and adding an ‘e’ to get around authorities that wouldn’t register a proper name. Four years later, in 1923, Isaac sent his son to Marseille to study business. Daniel Carasso subsequently attended the Pasteur Institute and in 1929 set up the Societé Parisienne du Yoghourt in Paris. Danone merged with fromage frais company Gervais in 1967 to create Gervais Danone. But the turning point came when Carasso met Franck Riboud’s father Antoine, head of BSN Group, in 1972, and a year later the pair merged BSN and Gervais Danone. 30 years after the merger, Carasso commented that the creation of the larger group had been “the crowning reward for a lifetime of efforts.”

Above: In May 2008, Danone took a 70% stake in Mayo, a company that has developed a business model incorporating a unique distribution system for disadvantaged areas, particularly in the townships in South Africa.

Timeline 1967

1987

1998

Daniel Carasso and Antoine Riboud meet for first time

Activia launched for improved digestion

Danone listed on NYSE

Merger of BSN and Gervais-Danone

1991

1981 Riboud buys back Dannon Milk Products Inc

First of 3 Danone institutes set up

2000 First Danone nations cup for soccer

1994 Name change to Groupe Danone

1983

1996

Daniel Carasso International Research Centre created

Antoine is succeeded by his son Franck Riboud

2004 Partnership with Pasteur Institute Launch of Danacol to reduce cholesterol

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Landmark research investment from Danone

junior, the company continued to pursue its focus on the three product groups: dairy, beverages and cereals,

divesting itself of several activities which had become non-core.

Award-winning Bledichef baby food

From baby food to bottled water and fruit drinks, Danone now caters for everyone, from babies and young mothers to active youngsters, women looking to stay slim and older consumers looking to stay healthy through the food they eat. The company offers nutritional advice through its Danone et vous website, and has an online nutrition magazine called Nutri PratiQ.

Health research has received a $7 million boost thanks to Danone. The support will establish a new research chair in Human Microbiology and Probiotics at Lawson Health Research Institute (Lawson) in London, Canada. World renowned researcher in probiotics Dr Gregor Reid has been appointed to the position as inaugural chair. Bernard Hours, co-chief operating officer of Danone - who spoke at the Third Global Dairy Congress in Madrid - made the announcement formally as part of the St Joseph’s Health Care Foundation’s Signature Speaker Series event, held in May 2009. The Signature Series featured special guest Nobel Laureate Archbishop Desmond Tutu. As the inaugural chair, Reid will retain his academic independence as a scientist, but will also have the opportunity to lead a team of researchers to develop and test various probiotic and prebiotic-based formulations designed to enhance the health of people around the world. The group will collaborate with Canadian,

North American and International researchers including industry personnel, and undertake translational clinical studies. Danone is also making a significant investment to strengthen its Research and Development presence and expertise in Specialised Nutrition (Baby Nutrition and Medical Nutrition) in The Netherlands. It plans to integrate its Dutch based R&D activities in a new innovation centre in Utrecht. The opening of the new centre is planned for 2012. Danone Head of R&D Sven Thormahlen said: “We want to build a new innovation centre for Specialised Nutrition for the 21st century in Utrecht Science Park. This is a reflection of the quality of the current teams and our desire to attract international talent. The Utrecht location is close to our Baby and Medical business in Amsterdam and gives us the possibility to strengthen this relationship. Our investment will give Danone another world-class Research Centre.”

2006 Shoktidoi yogurt meets nutritional needs of Bangladeshi children Grameen Danone Foods launched to reduce poverty and improve health

2007

Danone acquires Numico

2009 Launch of Danone Communities to benefit disadvantaged

From left; Bernard Hours, Gregor Reid and Archbishop Tutu

Danone celebrates 90th birthday © dairy innovation 2009. Reproduced with the kind permission of Zenith International Publishing, UK - www.zipublishing.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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COver story 29

FoodBev com A world of food and drink

Daily industry news and opinion

Making a splash online now

FoodBev.com Images: screen © Irochka, bottle © Filipe Varela, tomato © Mailthepic, carton © Photoeuphoria, cheese © Edyta Pawlowska, glass © Konstantin Tavrov, orange © Les Cunliffe, bean © Monika3stepsahead, biscuit © Picsfive, strawberry © Braendan Yong | Dreamstime.com

Hard cheese?

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Innvovation feature It cannot be ignored that there have been significant changes in the world of cheese over the past year and a half. This time last year, the story was all about unprecedented price hikes. Now, the situation has completely reversed with low prices on the international markets. Zenith International Dairy Market Intelligence Manager Esther Renfrew opens this dairy innovation feature on cheese with a look at the market. High prices in 2007 and in the first half of 2008 were caused by numerous factors. These included limited supply from some key producing countries: climate change and in particular Australia’s drought and the competition for arable land due to bio fuels. Other factors included buoyant demand in developing countries due to both an increase in per capita consumption and population growth. Pressure on supply and demand globally transferred into higher prices. The era of cheap dairy products, including cheese, looked set to be over. Then the credit crunch changed everything. Consumers, in an attempt to reduce spending in light of economic difficulty, cut back on consumption, particularly of high valued branded cheese. Branded cheese suffered at the expense of private label, and in some countries, total cheese consumption declined - the first time after many years of sustained year-on-year growth.

However, consumers across the globe did not all respond in the same way. There were some marked differences depending on countries and regions. For instance, in mature cheese markets such as West Europe, Australasia and North America, a considerable reduction in cheese consumption was noted - both through food service and retail. Consumers endeavoured to cut back on entertaining and purchase of more luxury cheese products. It was apparent that consumers were down-trading: branded to private label and more bulk purchases through larger pack sizes. Cheese is a staple ingredient in many of these westernised diets, so was not affected as much as other consumer products. Other noticeable differences were in growth in consumption in some developing markets. Whilst growth was not as high as might have been under more favourable conditions, countries such as China (largely due to the Olympics), South Korea, Saudi Arabia, Brazil and Algeria saw strong growth in consumption.

Global manufacturers of cheese have also suffered, with most reporting a strong increase in turnover for their cheese activities, but reporting low profitability due to the escalation of costs during 2007 and part of 2008. Early in 2008, manufacturers were passing on the higher costs to the consumer.

Esther Renfrew attempt to disguise the strong price increases. Others heavily promoted, in particular with BOGOFs (‘buy one get one free’ offers). Companies also looked to make key acquisitions in the dairy arena and, in particular, FrieslandCampina’s merger meant that they became a force to be reckoned with on a global scale, propelling the combined companies to be ranked in the top cheese producers.

It is difficult to predict with certainty what the future may have in store for the global cheese market. Developing countries in South America, the Middle East and Asia will continue to see positive growth in cheese consumption both in absolute volumes and in per capita terms in particular in processed cheese. Private label competition will continue to intensify in mature markets. The market will continue to further consolidate as manufacturers look to respond to difficult economic conditions. And as for price this remains to be seen. For further information, please contact Esther Renfrew at Zenith International on tel: +44 (0)1225 327900 or by email: dairy@zenithinternational.com

Wensleydale Creamery lands exclusive US export deal The Wensleydale Creamery, in the heart of the Yorkshire Dales in the UK, has signed an exclusive £1 million export deal with Anco Fine Cheese, the largest importer of specialist cheese to the US. Wensleydale will supply a

range of blended cheese to Anco, including: Wensleydale with Ocean Spray Cranberries, Wensleydale with Apricots, Wensleydale with Blueberries, Wensleydale with Ginger and Shires of England - a layered multi variety cheese.

Some manufacturers reduced pack sizes marginally and maintained the same price per pack in an © dairy innovation 2009. Reproduced with the kind permission of Zenith International Publishing, UK - www.zipublishing.com For details about syndication and licensing please contact the marketing team on 01225 327890.

www.foodbev.com/dairy Issue 25 - June · July 2009

cheese 31

Hard cheese?

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Innvovation feature dairy innovation interview

Consumers have a wide choice: hard cheese, soft cheese, spreadable cheese; Block, sliced and grated; Cheese with herbs and with fruit, or covered in chocolate; Low fat and low cholesterol cheese; Cheese in snack packs with bread or biscuits and pickle. Is the consumer spoilt for choice or are they desperate for even more options?

Editor Geoff Platt asked cheese makers in Australia, Europe and the USA for their views about the cheese market. What would you say have been the most recent trends and developments in the cheese sector? Bega Cheese is the most dominant manufacturer of retail Cheddar cheese and processed cheese products in the Trans Tasman region (Australia and New Zealand), making around 100,000 tonnes. International Business Manager Maurice Van Ryan observed that Cheddar cheese and processed cheese products are very much everyday staple products. “The changes in consumption habits of these mass market products are somewhat subtle but they are there. The well known trends are towards more convenience style products such as pre sliced and grated cheese, and these products show greater than average annual sales growth, taking that growth away from the traditional Cheddar block.” There has also been a proliferation of reduced and low fat Cheddar and processed cheese products in response to market demand for healthy choices, adds Van Ryan. “In short

Sargento brings artisan craftmanship to US home chef

Lactalis McLelland mozzarella there has been a proliferation of SKUs (stock keeping units) to cover every possible format of cheese age, fat level, product style and pack size. With these four variables we are now at a point of having hundreds of SKUs for the consumer to choose from. “Several decades ago there may have been only a handful of Cheddar blocks and processed slices.” Groupe Lactalis - with headquarters in France - is one of the world’s leading dairy groups with a presence in nearly 150 countries. It is Europe’s leading cheese group. Lactalis Director of External Affairs Luc Morelon identified the most recent trends as the growth in demand for sliced cheeses and the increase in consumption of Mediterranean cheeses - feta, mozzarella - and fresh cheeses for salads. “The traditional and long ripened products are losing market share.” Over in the US, Sargento’s Barbara Gannon says consumers are more adventurous and interested in trying varieties of cheese that are new to them. “The artisan movement is growing due to consumer interest in the stories of the people who produce their food as well as the desire for bold, new flavours and high quality. Rising popularity of panini and continued popularity of Italian and Latina cuisines contribute to cheese consumption.”

Van Ryan does not think the consumer is desperate for more choices, “but they are delighted that dairy companies all compete against each other, constantly trying to present unique selling points to swing the customer to their products”. This means there will always be a constant stream of new product offerings. “Many will fail in the short to medium term, but it provides the consumer with some fun and variety in trialling the multitude of flavours and variations that hit the shelves.” He also believes there has been a resurgence in specialty or farmhouse cheeses that again provide a great variety of choice in small end production products. Morelon says cheese consumption is shifting to freshness and diversity. “Mixing with other products is a trend and consumers are more and more open to new mixes in a different stage - but they like to choose the assortment for themselves.” Traditional consumption remains the basis of consumption, but new uses open a wide range of opportunities. Gannon expects the range of options to continue as food manufacturers strive to meet

consumer demands. “Consumers have an insatiable desire for different taste experiences and cheese makers and marketers have met the challenge to offer more and more choices.” Many product categories of the dairy sector have seen strong demand and growth in probiotic products and healthy alternatives. How do you see this market developing in the cheese sector? Van Ryan has long held the view that processed cheese in particular could be a carrier of nutritional benefits. “But to date the industry has not pursued this line other than for the basic enhancements such as increased levels of say calcium or iron or similar.

“Laterally thinking there could be a whole range of nutraceutical benefits that could be carried through processed cheese.” But he remains cautious about consumer acceptance of such a strategy. All three of our cheese makers says cheese is perceived as a natural product that should not be tampered with. “There might be greater benefit in promoting the natural benefits of dairy products rather than beefing them up with all sorts of additives.” Luc Morelon agrees that because cheese is considered a healthy product without the need for addition, the added value of probiotics is not obvious for the consumer. “But it may change in the future.” And he adds that light products have a continuous problem, because “dairy fat is delicious!”

Bega Super Slices

Gannon says marketers who have tried to sell cheeses with probiotics have met

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limited success. However, “the opportunity for natural cheeses that taste great and melt well but are lower in fat and sodium seem to have a brighter future than other entries in the betterfor-you category.”

Southwest Cheese $90 million expansion Southwest Cheese has announced a $90 million expansion of its New Mexico cheese and whey plant. Glanbia owns 50% of the business with the remainder owned by the partners in the Greater Southwest Agency, consisting of Dairy Farmers of America, Select Milk Producers, Lone Star Milk Producers and Zia

What would you say is the level of innovation in cheese manufacturing? In terms of the manufacturing process it is bigger, better and faster plants, says Van Ryan converting milk to the finished product more quickly. “But again we have to remember that the finished product is a natural and living product . . . a bit like wine. Therefore there are some timeless elements to the cheese making process that cannot be compromised. ”There is still an art behind the science that miraculously converts milk into the myriad of cheese products that we see and this art form remains an integral part of the industry.” “The cheese manufacture has slowed the pace of technological innovations,” says Luc Morelon, “but the new fields of innovation lie in cultures, speed of process and new products mixing dairy and non dairy ingredients.” Barbara Gannon says grocers do not need or want to give precious shelf space to ‘me too’ products but innovation needs to continue because it is very important for cheese marketing. “In 1958 Sargento was the only company selling shredded cheese. In the 1970s we introduced shredded cheese blends. In 1986 we were the only cheese brand with resealable packaging. Today these features are all considered standard. “We need to keep raising the innovation bar!”

What sort of impact is the global recession having on the cheese market? All three see cheese is holding up well. “Certainly no retreat in sales; all indications are that cheese consumption is consequently on the increase,” says Van Ryan, while Gannon reports: “Demand for cheese continues to be strong. What we have noticed is a shift away from restaurant consumption - particularly the mid-tier casual dining segment - to increased at home consumption.” Morelon says because cheese is not an expensive product, compared to meat for instance, it resists the effects of recession better. “Fast food and pizza remain at high consumption levels and traditional consumption is less affected. Out of the EU, in some zones such as the Middle East and North Africa, consumption remains dynamic. In the US growth has slowed but the trends were very positive before the recession.” And the future? “Much more product diversity on less ripened cheeses and increasing variety of flavourings to adapt to new uses of cheeses in different consumption moments,” says Luc Morelon. While at Sargento: “We are very bullish about the future.”

Milk Producers. When fully commissioned in 2010, the expansion will increase the daily milk processing capacity from 7 million pounds to 10.5 million pounds. The plant will have the daily production capacity of 1.1 million pounds of American style cheese and 70,000 pounds of high valueadded whey protein powder.

TV star turned cheese maker joins Nantwich Cheese Show The Nantwich International Cheese Show 2009 is gearing up for another record-breaking event this year with the backing of TV star Sean Wilson who has swapped his role in the UK TV series Coronation Street for cheese making. Sean is now an independent cheese maker and produces a range of farmhouse cheeses at his picturesque home in Saddleworth, Lancashire. He will be a judge at the Show that runs from 28-29 July.

Secretary Adrian Lawrence says: “The Show is well respected among the dairy industry and we are delighted to welcome exhibitors and competitors from around the world, whether they are large commercial producers or small independent cheese makers.”

Last year, a world record 2,700 entries from 24 countries in the 160 competition classes represented the cream of the UK and international cheese making industry. Show

Kraft Foods and Bega to expand cheese manufacturing in Australia Kraft Foods in the US has announced a commercial agreement with Australian processor and packager of cheese Bega which will expand cheese production at the manufacturing facility in Strathmerton, Victoria, Australia. Through the agreement, Bega will acquire and manage the Strathmerton site and manufacture cheese at the location to be marketed and sold by Kraft Foods.

www.foodbev.com/dairy Issue 25 - June · July 2009

cheese 33

Hard cheese?

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Innvovation feature

Applying culinary alcohol to cheese A growing trend within the dairy sector is the use of branded alcohol in cheese applications - whether that is cream cheese, Cheddar, speciality cheese or Stilton. Jonathan Marsh - General Manager of leading supplier of culinary branded alcohol to the food industry Thomas Lowndes & Co - writes about the process. use, ensuring the volume of liquid is kept to a minimum.

Jonathan Marsh Branded alcohol has the unique ability to add substantial, incremental margin to a product and conveys prestige, quality and credibility helping to justify a premium price. Alcohol can preserve, tenderise and enhance flavour and taste, while branded alcohol can offer the reassurance of quality and a unique point of difference. With its high fat content, cheese is an excellent flavour carrier because fat molecules ‘lock in’ the alcohol flavour and prevent evaporation. When applying alcohol to cheese always use a higher strength or liqueur extract of the brand. Culinary versions are available at up to 60% compared with the standard drinking format of 40%. Extracts are important because they retain the alcohol flavour in a concentrated format and are more economical and efficient to

The amount of alcohol to add varies and depends on the texture, formulation and other ingredients being used. The recommended starting point is a pure alcohol content of 1.5 - 2%. This can be adjusted as the product is developed and can be achieved by using a dosage guideline calculator, consulting an expert on the use of culinary alcohol and product trial in the development kitchen. A product should be sufficiently dosed to deliver the flavour characteristics of the chosen alcohol brand without masking the flavour notes of the host product. The correct balance lies in ensuring good flavour delivery without adding excessive moisture. Too little alcohol and the flavour will not deliver, too much and the cheese will become runny. A mild or medium Cheddar cheese allows the optimum delivery of the alcohol flavour. If the cheese flavour is too

strong (for example a mature Cheddar), it will overpower the alcohol. Inclusions can be added to offer choice and variety such as caramelised onions with Jim Beam Bourbon or Sunblush tomatoes with olive basil and Courvoisier VS Cognac. Cheddar cheese containing alcohol is best left to mature for up to four weeks to allow the flavours to develop. The product will benefit from a longer shelf life due to the presence of alcohol. Try blending alcohol with an inclusion first to minimise the amount of liquid in the recipe - wild mushrooms sautéed with chestnuts and Harveys Bristol Cream Sherry blended into cream cheese to create an innovative and original new product suitable for use as a dip or party centrepiece. The texture of cream cheese allows efficient delivery of alcohol flavour and has the ability to carry a high dosage level. Fruit can also help soak up the alcohol and balance the moisture levels. White Stilton and Wensleydale are suitable host partners for alcohol. It should be blended homogenously into mild white Stilton to ensure even flavour delivery and inclusions may be added after this stage but before the cheese begins ‘balling’. White Stilton with apricot and Drambuie or White Stilton with

Medjool date and Courvoisier VS Cognac are examples. Inclusions should remain identifiable in the finished product because the visual look of the ingredients is of paramount importance. Blending alcohol into blue veined cheese is not recommended because it creates an unattractive, unrecognisable product with little visual appeal. Blue Stilton should be avoided too, because it is a protected recipe preventing the addition of other ingredients. Some alcohols can affect the acidity of the end product and produce a less appealing taste. This can be offset by the addition of a small amount of fructose. The alcohol brand should complement the other ingredients to ensure the correct acidity level without the use of additives.

French student wins British Cheese Board design competition Cheese packaging has been given a modern makeover by a group of design students at Central Saint Martins College of Art & Design in London. The British Cheese Board commissioned the ‘Cheese Futures’ competition to challenge and explore the

current boundaries of cheese packaging and identify what consumers might expect to see on supermarket shelves in the future. The winning design was created by 22 year old Pauline Jaramillo, from Paris, France. Her concept ‘The Hug’ - a small rucksack designed to hug a piece of

fruit - was selected as the overall winner. This simple but effective concept was chosen as it clearly communicated the importance of portion control and the versatility of cheese as an alternative nutritional snack that can be enjoyed with fruit as part of a healthy balanced diet.

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For more cheese innovations see Innovations - pages 10 & 11 © dairy innovation 2009. Reproduced with the kind permission of Zenith International Publishing, UK - www.zipublishing.com. For details about syndication and licensing please contact the marketing team on 01225 327890.

Bauer launches small cheeses with large character German dairy company Bauer has relaunched its Knirps range of lactose free soft cheeses with a modern packaging design. Knirps translates as ‘little chap’ or ‘whippersnapper’ and the company describes the products as ‘Small Cheese with a Large Character’. The range includes the popular wine cheese. Spicy and aromatic, the cheese is available in a 62.5g single or 125g double easy opening pack. The fine tasting Limburger cheese is available in a 200g pack and the spicier Romadur cheeses in 100g packs. These cheeses offer consumers a choice of 20%, 40% and 60% fat. Bauer has also relaunched a range of its popular cheese classics - including InnPerle, Butter Cheese, Diplomat and Bavarian Alps Tilsiter. All the cheeses include Jodsalz - iodised salt - as recommended by the Ministry of Health and are lactose free. InnPerle is low fat (16%) and there is a new flavour - green asparagus - added to the current natural and tomato and basil variants.

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Collier’s Cheddar now comes ready grated in a tub The taste of Collier’s Powerful Welsh Cheddar is now available with more speed and less fuss in a new grated format. The new 200g tub is an eye catching departure from the usual bags, is easy to reseal, sits neatly in the fridge door and can be recycled. Collier’s Powerful Welsh Cheddar is made by Fayrefield Foods. Unusually it contains tantalising ‘crunchy bits’ which are actually calcium lactate grains that develop during maturation and are evidence of its high quality.

cheese 35

Cheese technology

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In each issue of dairy innovation magazine we feature new cheese products on our Innovations pages. Cheese makers are always producing new and innovative products for consumers of all ages. Our cheese feature on pages 31-35 looks at the cheese market. Now in this feature we take a look at some of the technology behind the manufacture of all these wonderful cheeses and highlight some of the latest developments in cheese making equipment, packaging and ingredients.

Smurfit Kappa changes the face of Cheestrings Brand owners are coming under more and more pressure to make their products stand out from the crowd on the retailer’s shelf. Food and beverage companies are among those that are switching from the more traditional transit packaging to retail ready packaging (RRP) to help them achieve that shelf impact. RRP protects the goods in transit and then provides the promotional impact on the shelf. Kerry Foods used this dual role product when it unveiled its new look ‘all natural’ Cheestrings in retail ready packaging from Smurfit Kappa - packaging that is claimed to offer one of the fastest opening times on the market - just three seconds. Smurfit Kappa Corby worked in partnership with the Kerry Foods team to develop the innovative solid board retail ready pack, that works in harmony with a primary pack to create a strong visual brand presence at the point-of-purchase - offering maximum shelf impact. The Smurfit Kappa Cheestrings on shelf pack is made from 100% natural recycled materials and is 100% recyclable and biodegradable. It has been designed using moisture resistant solid board to withstand the challenging retail environment of the chilled aisles. The secondary packaging format also includes a crash lock base, commended by the major multiples as it intuitively collapses providing easy disposal during shelf replenishment.

Kerry Foods Marketing Manager Kelly Rafferty commented: “Cheestrings’ new brand values required a fresh new look to promote the product’s ‘all natural’ cheese credentials. On shelf packaging is an essential communications tool and this has definitely helped us achieve the all important presence at point-of-purchase. “Smurfit Kappa Corby’s packaging design combines high impact graphics with strong visual appeal and a practical design application. Throughout the project we have valued their assistance with board selection, die-cut design, print guidance and their understanding of our needs throughout. The resulting on shelf pack enhances our new brand identity and meets with all of our requirements.”

“The commission from Kerry Foods - to create a pack that is quick and simple to use, attractive to consumers and 100% recyclable - has led to improvements in RRP that benefit everybody in the retail supply chain.” Smurfit Kappa has worked closely with major supermarket groups to develop RRP guidelines. This expertise and insight has been used as the basis of three RRP programmes designed by Smurfit Kappa UK to help brand owners achieve the benefits from RRP solutions. Eye opener is a two hour introduction to the subject, while Shelf Assured is a four

hour workshop that looks at converting shelf ready into retail ready packaging. Demand for retail ready packaging within very tight deadlines is putting manufacturers and brand owners under pressure. Retail Ready in One Day is a workshop designed specifically to help customers who find themselves under seemingly impossible time constraints. Customers spend just one day at one of Smurfit Kappa’s dedicated facilities, with access to structural design, technical and graphic design expertise and leave with a retail ready solution that achieves all their objectives.

The new Cheestrings packaging has a distinctive purple colour and a softer shaped ‘Mr Strings’ character and logo. It is offset litho printed in four colours on double white coated solidboard, which not only mirrors the primary pack colours but provides the sharpest white for the brand’s cloud logo. Smurfit Kappa Corby General Manager John Bass adds: “We designed the shelf packs to help consumers navigate between Cheestrings products and pack sizes using strong colours and clear descriptors. A clever die cut easy opening feature along the front edge of the shelf tray also mimics the logo’s cloud shape – as well as boosts the brands on-shelf visibility.

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Source tagging may be the solution as cheese feels the pinch parked lorry in the UK last year. Discount retailer Iceland lists cheese as its second most stolen product whilst a man recently walked into a UK shop and stole 64 cheese blocks worth £131. Indeed, Checkpoint Systems’ Global Retail Theft Barometer found cheese was amongst the 10 most stolen items across Europe in 2008. As the recession curbs consumer spending, an increasing proportion of the population is taking to underhand means to cope with the changing retail market. And that is why, during times of economic crisis, shoplifting figures can rise dramatically. But it is not just the usual suspects - clothes, DVDs and cosmetics - that have been going missing. More unlikely products, such as cheese, are increasingly going astray writes Checkpoint Systems NCE Vice President Neil Matthews (above).

So to protect their bottom line, retailers must make it as difficult as possible for shoplifters to actually get their hands on the goods. Historically, retailers reduce their loss prevention budgets during economic slowdowns, deeming it an unnecessary expense. But those considering cutting these costs to save money really should think twice. With incidences of shoplifting already on the up, savings achieved through reducing the loss prevention budget can be quickly surpassed by the cost of this increased theft.

A haul of cheese valued at £15,000 was stolen from a

Some retailers are already taking steps to combat this recent rise

in cheese theft. A leading retailer is selling Parmesan cheese in security boxes following the theft of more than 70% of its range of hard Parmigiano Reggiano. The cheese is now kept in the tamper proof plastic cases usually found on DVDs. However, such cases take up valuable shelf space, affect the product’s appearance and may discourage consumers from purchasing it. Therefore, retailers are investigating alternative avenues of protection, and one method that does not negatively affect a product’s appearance is source tagging. Source tagging protects products by applying an Electronic Article Surveillance (EAS) label during the manufacturing process. The security label is integrated directly into the labelling or packaging meaning the product arrives in-store already protected. A tried and tested, cost effective security technique, source tagging relieves the

burden of theft protection from busy shop floor staff, who are there primarily to get the tills ringing. Some retailers are working with manufacturers to produce innovative anti-theft source tagging solutions for cheese. For example, companies are investigating ways to integrate anti-theft EAS labels inside the vacuum shrink packaging used to protect cheese. Such integration at the point of manufacture makes it difficult to tamper with product packaging and defeat the anti-theft label. In addition, there are other solutions available to effectively protect products from thieves including shop floor supervision by security guards and CCTV - but none are as effective or convenient as source tagging. So if technology is used to its full potential and integrated with back office systems, retailers can ensure shoplifting statistics do not overtake sales figures.

Tetra Pak launches Tetra Tebel Casomatic SC 7 Tetra Pak’s new version of Tetra Tebel Casomatic enables cheese producers to achieve superior and more consistent product quality without compromising food safety - while reducing operating costs and minimising their environmental impact. “The introduction of the Tetra Tebel Casomatic SC 7 module reinforces Tetra Pak’s commitment to innovation and design, consistently improving our equipment and solutions in order to enable our customers to get the quality of cheese and whey and the resulting profits they demand,” said Tetra Pak Tebel Managing Director Charles Todd. “Tetra Tebel Casomatic SC 7 is the new way to first-rate production of first-choice cheese.”

Tetra Tebel Casomatic SC 7 helps the producers in the semi-hard cheese segment make superior quality whey and cheese with better accuracy when it comes to product properties like moisture content and weight. To further secure product quality Tetra Tebel Casomatic SC 7 comes with pre-defined and validated performance guarantees on hygienic conditions. Tetra Tebel Casomatic SC 7 is self adjusting for optimal performance during its whole life cycle. Product waste is reduced by 95% compared to the previous generation of equipment. Uptime can be increased due to improved hygienic condition of the production. Fresh water consumption during production can be reduced by 65% and total

water consumption - during both production and CIP - will be around 60% less. Tetra Tebel Casomatic SC 7 is setting new performance standards for production of semihard cheese. Downtime is cut by more than 40%, CIP downtime is reduced to only 1.5 hours for a four column unit, allowing longer production runs. Due to its new machine design CIP cycles are shorter and less energy and chemicals are wasted.

resistant bacteria counts below 1000 cfu/ml even after 22.5 hours of continuous production, ensuring whey quality suitable for high-end whey processing applications. There is a 30% improvement in weight accuracy, resulting in less cheese cut off and overweight given away at cheese packaging. For more information, visit: www.tetrapak.com

Tetra Pak can now guarantee coliform counts below 10 colony forming units (cfu)/g and high thermo-

www.foodbev.com/dairy Issue 25 - June · July 2009

special report 37

Cheese technology

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Boosting cheese yield with DSM products DSM Food Specialties has launched MaxiCurd, a new granulated protein hydrolysate range specifically developed to improve curd strength and boost cheese yield. A completely clean label technical processing aid, MaxiCurd is sure to appeal to manufacturers looking to maximise cheese texture, taste and yield. High heat treatment of cheese milk prior to renneting is a well known method to increase cheese yields. Traditionally, manufacturers were not able to push this heat treatment too far because it could cause failure at the renneting stage, leaving a weak gel and loss of fines. This decreases the cheese’s stability during processing.

MaxiCurd works by binding with the whey protein casein complexes during renneting to stabilise the curds and deliver a consistently robust, high quality cheese. It allows the cheese manufacturers to further push the limits of the heat treatment and increase cheese yield from milk by up to 4%, without jeopardising the desired properties of the cheese. The first product in the MaxiCurd range is specially developed for Pasta Filata cheeses. Other applications are in development. DSM Food Specialties New Business Development Manager Rutger van Rooijen said: “MaxiCurd offers clear benefits to Pasta

Filata cheese manufacturers - in particular the peace of mind that they can incorporate high heat treated milk in their process to increase cheese yields without compromising on the desired properties important for this application, such as taste, meltability, stretchability, and colour. In addition, cheese made with MaxiCurd has a great flavour profile and, most importantly, there is more of it.” DSM has also developed a new range of thermophilic cultures. Delvo-Tec TS-80 is designed specifically for Pasta Filata cheese and Delvo-Tec TS-70 for stabilised soft cheese. These cultures deliver a number of important benefits.

They produce more cheese for the same investment, ensure manufacturers can work worryfree with unrelated strains, maintain the original cheese taste, plus they are offered in convenient customised packaging formats to support manufacturers’ needs. www.dsm.com

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Milk Link chooses Stoelting to help improve quality and efficiencies at Taw Valley Milk Link, the UK’s largest producer of cheese, has made a further significant capital investment at its award winning Taw Valley Creamery in Devon with the installation of a state of the art fully automated block forming system. The new £1.5 million block former system was provided by Stoelting, LLC and will further improve the quality of the cheese produced at the Creamery, increasing yields and delivering greater production efficiencies. Stoelting’s Process Solutions Division designs and manufactures a full line of cheesemaking equipment including vats, finishing tables, enclosed draining & salting belts and block formers. They also provide process and automation engineering to support a complete

plant installation. Stoelting is located in Kiel, Wisconsin, USA, and has served the cheese industry for over 105 years. Stoelting selected Sycamore Process Engineering for the process installation work. Stoelting Manager of Technical Services Jeff Morley said: “We were extremely happy with the work Sycamore did . . . I wish we could use them here in America.” The new block forming system at Taw Valley is Stoelting’s ‘High Capacity’ tower and uses two sources of vacuum: one fills the tower whilst the second is pressing the Cheddar into shape, significantly improving the quality and yield of the cheese. The automation system allows the operators to configure

different recipes and save them for future use while providing a consistent product each time it is made. Further block shape improvements will also be realised with this installation. In addition, the system incorporates an automated bag loading facility which reduces the need for manual bagging, allowing Milk Link to considerably improve efficiencies at Taw Valley. The Block Weight Compensation system holds

block weights to +/- 50g (with one standard deviation). Taw Valley Head of Operations Brian Kerr said: “The installation of this new generation block forming system is a further demonstration of our commitment to employing cutting edge dairy technology and will reinforce Taw Valley’s position as the UK’s leading cheese creamery. It will allow us to be more cost effective whilst continuing to deliver award winning, high quality cheese to our customers something which Milk Link is dedicated to achieving.” Sycamore Process Engineering will be exhibiting at the Nantwich International Cheese Show in the UK on 28-29 July 2009.

www.foodbev.com/dairy Issue 25 - June · July 2009

special report 39

Cheese technology

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Texturising challenges in the manufacture of processed cheeses processing and filling; to obtain a firm yet elastic texture; resist bending; avoid exudation and sticking to the foil; to be thermostable or not, as required. Key texturants: carrageenans, alginates, functional systems and starches. Lecithin may also be used to prevent the slices from sticking together.

Portioned cheese This cheese is mainly filled in foiled triangular shapes or directly into pots to be used as a cheese spread. During the creaming stage the proteins are hydrated at their maximum. To get the optimum texture the cheese is maintained at hot temperature with high shear stress over a long period.

Processed cheese is one of the most dynamic markets in the dairy sector. Whether block, grated, sliced or spreadable, processed cheeses are a source of exciting innovations. They are convenient and popular with consumers as a source of protein-rich ‘snacks on the go’. Indeed, the processed cheese market continues to grow steadily. In Europe, Middle East and Africa alone, it is expected to grow from just over €7.16 billion in 2007 to a predicted €8 billion by 2012 (Source: Euromonitor). With its unique range of ingredients, Cargill is well placed to help manufacturers of all types of processed cheese continue to gain market share by identifying cost effective, nature based texturising solutions, without compromising on quality, writes Cargill Texturizing Solutions Dairy Category Manager for Europe, Middle East and Africa Yves Maltete.

Processed cheese production Processed cheeses are made by combining melting salts with various dairy ingredients, including such cheeses as Gouda, Cheddar

or Emmental, milk proteins and butter or vegetable fats. The end product is derived by melting the cheese to form an emulsion.

substitute and replace part of the ingredients in the formula - such as proteins or fats - thus allowing real cost optimisation.

Melting salts and texturisers play key roles in the successful production of processed cheese. Melting salts allow the proteins to become soluble, creating a tridimension network to bind the water, and they also provide consistency and stabilise the fat.

Block cheese must meet the criteria required in the different final applications. The main challenges for the manufacturer are to achieve the correct viscosity and consistency during processing, obtain a firm texture, avoid fat exudation and maximise product yield when the block is grated or sliced. Thermostability is also often a requirement.

Texturisers become mandatory when the amount of water increases or the cheese quantity or quality decreases. Products such as carrageenans, alginates, locust bean gum, guar gum, pectins, xanthan gum, emulsifiers (mono diglycerides, lecithin) as well as starches (native, modified from waxy maïs or tapioca), or blended systems combining several of those texturisers together, allow optimum textures to be developed. Additionally, texturisers regulate the viscosity, compensate for lost gel strength, improve sliceability, optimise grating consistency and modify melting behaviour and spreadability Finally, texturisers can also

Key texturants: carrageenans, alginates, functional systems and starches.

Sliced cheese An alternative way to produce sliced processed cheese is to fill it, after cooking, directly into the final packaging (usually plastic foil). Mainly used in the production of sandwiches and burgers, this method involves melting the cheese at low to medium temperature with a controlled shear stress. The main challenges are: to have the correct viscosity and paste consistency during

As well as having the correct viscosity and paste consistency, the main technical challenges are obtaining a non sticky but spreadable texture and a smooth and shiny appearance. Key texturants: carrageenans, locust bean gum, functional systems, starches. Manufacturers today are looking to achieve cost effectiveness while meeting consumer demands for foods that contribute to better health and wellness. Cargill Texturizing Solutions is able to apply its in depth texturising expertise to offer ready-touse solutions for healthy and indulgent products that are highly cost efficient to produce. A fully equipped pilot plant in Baupte is 100% dedicated to dairy applications and capable of reproducing all types of cheese based products using most of the industrial processes in use today. Control laboratories and sensory testing panels are used to obtain precise product and processing specifications, saving manufacturers both time and R&D resources in creating new and innovative dairy products.

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www.foodbev.com/dairy Issue 25 - June · July 2009

Milk and sport

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Targeting the sports nutrition market

ecent studies have been singing the praises of chocolate milk. One such study presented at the American College of Sports Medicine annual meeting reported that post exercise consumption of low fat chocolate milk was found to provide equal or possibly superior muscle recovery compared to a high carbohydrate recovery beverage with the same amount of calories. Once upon a time, milk and dairy would not have been considered as the ideal beverage for the sports field or gymnasium. Now that has changed and dairy - and dairy derived ingredients - are playing an important role in sport. Volac International Marketing Manager Mark Neville tells us more. The sports nutrition market, once regarded as a niche segment, has developed in recent years to a more mainstream market positioning, with increasing levels of product convenience and taste playing a strong role in driving this growth. A growing interest in understanding the special nutritional requirements of athletes has spilled over to meeting the needs of ordinary individuals who exercise regularly as part of a general health and fitness programme. Recent scandals involving the use of drugs in various sports have also led people to seek more natural, sustainable and ethical solutions to fuelling and supporting the human body before, during and after exercise and training. Protein is the basic building block of muscle, as well as being needed for many critical processes in the body, including the functioning of the brain, heart, liver and the skin. The International Society of Sport Nutrition maintains that individuals engaged in regular exercise training require more dietary protein than sedentary individuals, recommending regular protein intake of between 1.4 and 2.0 g/kg/day.(1) Carbohydrates also have a key energy-generation role to play in sports nutrition, but protein is required specifically to feed the muscles. A 2007 study published in Applied Physiology, Nutrition and Metabolism showed that when a group of young, resistancetrained men consumed 10g of whey protein plus carbohydrates, a greater increase in muscle protein synthesis resulted from

their resistance training compared with when they consumed a carbohydrate-only beverage.(2)

The whey advantage Whey protein is one of the richest dietary sources of branched chain amino acids, which are required daily in the diet to help support the growth, maintenance and repair of muscles, the skin and other organs in the body. Leucine is one essential amino acid which stands out for its ability to stimulate muscle protein synthesis and whey protein contains more leucine (14%) than either meat or soy protein. Whey is often referred to as a ‘fast’ protein due to its ability to provide rapid nourishment to help muscles recover after exercise. Research has shown that after strenuous exercise, our immune system is often weakened and we are less able to mount a defence against colds and other forms of infection. Glutamine is a key nutrient for strengthening the immune system and whey protein can promote the synthesis of both glutamine and the antioxidant glutathione. This provides a combined approach to boosting the immune system and the body’s natural defences. Whey’s high amino acid score, high digestibility and neutral taste, combine together to make it a highly favoured and convenient source of protein for those engaging in intense physical activity. It is rightly perceived as a completely natural product filtered from milk, as opposed to a highly processed synthetic dietary supplement. Additionally, for those focusing on shedding kilos as part of a

fitness regime, whey protein, with its very low fat score, has been shown to enhance satiety and help retain lean body mass whilst reducing overall weight.

Whey protein applications Volac has over 40 years’ experience in whey processing and nutritional health with particular expertise in the sports and active nutrition marketplace. This enables the company to advise dairy processors on the best type of whey to select for their particular application. After filtration, if the whey solution contains a total solids concentration of about 10–25% it will produce a whey powder containing approximately 35-65% protein. To obtain a higher concentration of protein additional processing is required to further reduce levels of lactose, minerals and water. However, nutritional integrity requires that the whey is processed using a method that preserves it as far as possible in its natural state. Volac’s Ultra Whey 80 and Ultra Whey 80 LF are both whey protein concentrate powders. Ultra Whey 80 LF is a defatted product containing less than one per cent fat and typically 80% protein and is available in both standard and instantised forms. Whey protein isolate is the purest form of whey protein, and therefore contains a higher percentage of protein than WPC. It has been processed further using a combination of cross flow ultra filtration and micro filtration techniques to give a concentration percentage greater than 90. As the remaining lactose

Mark Neville has all but been removed, the isolate offers the highest levels of whey protein with the lowest levels of fat and carbohydrate. Whey protein has traditionally been offered in ready-to-mix powder form. However, today speed and convenience is the name of the game. Volactive’s Ultra Whey HS is a heat stable isolate that enables beverage manufactures to add the protein to clear ready-to-drink beverages. Volactive Heat Stable is added at the production stage to clear acidic beverages and dissolves completely. Clear fruit sports drinks can now contain protein, as well as carbohydrate - so giving nutritional balance in a bottle.

Conclusion Dairy processors can now capitalise on the functional benefits of whey protein as an essential ingredient for the sports nutrition market through the increasing range of application formats available to them. Combining scale with flexibility, agility and outstanding customer service, Volac brings convenience and choice to the rapidly evolving sports nutrition sector. (1) www.jissn.com/content/4/1/8 (2) Miller SL et al, Independent and combined effects of amino acids and glucose after resistance exercise. Med Sci Sports Exercise 35(3): 449-455, 2003.

The next issue of dairy innovation (di26) will include a feature about Volac.

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Industry feature

Volac reaches the Informed Sport Standard Volac has become the first raw ingredients supplier to gain the Informed-Sport standard that provides athletes with reassurance that products have undergone rigorous testing against substances banned by WADA, the World Anti-Doping Agency. Informed-Sport is a supplement testing programme, designed to test supplements and/or their ingredients for inadvertent contamination with substances prohibited in sport. Research has shown that some supplement products have been found to be contaminated with low levels of steroids and stimulants that are prohibited by WADA. The Informed-Sport programme aims to work closely with supplement manufacturers and suppliers, such as Volac, by providing high quality analytical testing to minimise the incidence of banned contaminants finding their way into sport. Contaminants for WADA include elements that are legal and acceptable in standard food production.

Volac Marketing Manager Dairy & Lifestyle Ingredients Mark Neville comments: “Product testing has always been rigorous in Volac but by meeting the highly sensitive testing requirements of Informed-Sport, which adds sector specific assurance way beyond those of standard quality assurance controls, our customers and more importantly their customers the athletes - can be reassured that even trace substances in batches of our Volactive range of whey protein concentrates and isolates would be identified.” Informed-Sport’s Dr David Hall comments: “Strict liability refers to a ruling that athletes are singularly responsible for anything that is found within their body. So whether it was a coach, dietician, parent or friend that recommended an element of a diet, it is the athlete that is ultimately punished by WADA for a doping violation. By purchasing products bearing the InformedSport logo the athlete knows that the manufacturer has to meet a defined specification based on the very best scientific expertise.”

News round up With a well established healthy image, milk and dairy products make an ideal partner for sport. Sport stars are used in advertising campaigns and used to promote dairy products. Dairy companies and dairy organisations sponsor sport including individual sports stars, sports teams or specific events - and many are involved in local sports schemes, supporting projects in schools or local sports clubs and teams. dairy innovation presents a round up of some of the latest stories...

Young Northern Ireland athlete Amy Foster ‘sprinted to the finish’ to claim the 2009 Dale Farm Sports Award and a career boosting £5,000 bursary. Amy beat off stiff competition to become the fourth winner of the coveted title and was presented with the Award by Dale Farm’s Andrew Nethercott and Mary Peters Trust president Dame Mary Peters DBE - winner of Olympic and Commonwealth Games gold medals in the Pentathlon and Shot Putt. The Mary Peters Trust and leading dairy business Dale Farm launched the award in 2006 to support home grown talent. Amy joins previous recipients including Belfast boxer and Olympic medalist Paddy Barnes and ice-skating champion Jenna McCorkell in an impressive sporting ‘Hall of Fame’.

Dairy company Bauer is now sponsor of the German second division soccer team TSV 1860 Munich. As part of the sponsorship deal, large replica goblets of the company’s classic fruit yogurt classic are on display in the Allianz Arena - including four that are illuminated from within in the TV area. The numbers 17.05.1860, the foundation date of the football club, are displayed as part of the bar code on the goblet. French cheese maker Groupe Bel is hoping for a better luck in the 2009 ocean racing season. The Groupe Bel monohull dismasted in the Bay of Biscay after 28 hours of racing in the single handed non-stop round the world race Vendée Globe. Despite the setback, the sailor Kito de Pavant, his team, the experts and the sponsors prepared for the 2009 season. “When we accept taking on such challenges, we also accept the risks; daring and commitment have always been the driving forces of Bel Group’s development as well as their brands,” declared Groupe Bel Chairman Antoine Fiévet. The boat will take part in the Calais Round Britain Race around the British Isles in June, the Tour of Europe from Istanbul at the end of August and the Transat Jacques Vabre in November.

Canadian dairy company Saputo is convinced that combining healthy eating habits and physical activity contribute

42 milk & sport

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Click here to subscribe to the balanced development of individuals. That is why it focuses on promoting sports. It partnered the Canadian Olympic Team for Beijing 2008 and will do the same with Canadian teams at the 2010 Olympic and Paralympic Winter Games in Vancouver and at the London 2012 Olympics. Saputo is also sponsoring four athletes who passionately commit themselves to their chosen sport in the hopes of achieving excellence and participating in the Olympic Games. They

include Dasha Gaïazova, in cross-country skiing, as well as Maxime, Chloé and Justine Dufour-Lapointe, in freestyle skiing and moguls.

week on Sky Sports and BBC TV. Sales and Marketing Director Richard Hollingdale commented: “Rugby League attracts a strong family audience, both at the

games and on TV, which is very much in line with the family appeal of our brand. This deal will help us make the brand famous nationwide.”

The Lake District Cheese Company in the UK has secured an advertising sponsorship deal with the 2009 Rugby Super League to take the cheese brand to a nationwide audience. Pitchside advertising hoardings promoting the award winning Cheddar will be seen by an estimated 2 million viewers each

Milk and sports nutrition Zenith International Dairy Intelligence Manager Esther Renfrew reports on the sports nutrition drinks market. The market for functional drinks has expanded rapidly in recent years and is gaining in momentum as consumers become more concerned with what they eat and drink and as new research is produced that creates and feeds on the need for new, technically advanced drinks. Within this sector the sports nutrition drinks segment is a prime example of this trend and has become a globally important industry segment to producers. The market has morphed from a niche segment, concerning only a small number of serious exercisers, to a much more generalised market where anyone who exercises or wants to lead a more healthy lifestyle is a potential customer. Milk and milk protein is playing an important role in this segment. Some flavoured milks market themselves as healthy sports drinks due in part to the naturally high levels of protein inherent within milk. Other beverages marketed in this segment offer a water, juice or milk-based drink with supplementary protein, frequently in

composition. Recent studies have also suggested that milk based products can help athletes to work out for longer and improve recovery times to at least as high a degree as isotonic drinks.

the form of the milk protein whey. Milk protein (which is comprised primarily of casein but also whey protein) has a very high biological value - cow’s milk provides just over 3g of protein per 100ml and buffalo milk even more. Protein, and especially whey protein, has been shown to help enhance performance and improve physiological adaptations during training. For regular exercisers, protein helps to repair muscles faster after exercise helping to improve performance during subsequent workouts. Improved recovery times also help muscles to adapt faster to training and increase strength and endurance. As well as building bigger, stronger muscles, fat loss is also accelerated giving improved body

There are now a number of flavoured milk products enriched with vitamins and minerals such as Mars Refuel (Mars), For Goodness Shakes (My Goodness), and Sport Shake (Dairy Farmers of America) who market themselves specifically as sports drinks. PepsiCo’s own Quakers Chillers range of flavoured milks, whilst not marketed at sports people specifically, offers similar benefits and Coca-Cola had created a close alliance with flavoured milk specialist Bravo! Foods before the latter went into liquidation. Other dairy based sports beverages include Emmi’s Energy Milk, Multipower Fitness & Nutrition’s Fitness Shake and Norrmejerier’s Gainomax Recovery.

Some of the bigger dairy producers such as Fonterra and Arla Foods are now spending significant sums on whey research. Arla has a dedicated factory in Argentina for the production of whey protein and focussing on the added value of whey proteins is a key strategy for the company. Many other dairy companies have formed alliances with other suppliers and processors in order to develop whey based ingredients for their products. This suggests that further development - in what is currently an underdeveloped sector - is likely to occur in the near future. Zenith International’s Global RTD Protein Beverages 2009 report investigates this new and evolving functional drinks category, providing in-depth analysis of the growing market, an overview of the science behind protein-enriched drinks and the benefits they can offer, along with a review of protein sources and the types of protein drinks available. For further information please contact Esther Renfrew on +44 (0)1225 327913 or email: er@zenithinternational.com.

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milk & sport 43

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French cheese maker chooses Allen Coding option

Greiner Packaging solutions conquer Baltic dairy market

llen Coding Systems is continuing to experience high demand for its 53LTi thermal transfer coder with French cheese manufacturer Capribeur as its latest overseas customer for the popular entry level machine. thermal transfer units. These include 300dpi print resolution; cassette ribbon loading; 600m ribbon capacity; 53mm x 30mm print area with print speeds up to 250mm per second; and a best of breed thermal print head.

Five of the cost effective thermal transfer coding machines were sold to Capribeur via OEM Alpma with whom Allen Coding has worked for around 17 years. The advantage of the 53LTi, originally developed with the food industry and users of hot foil coders in mind, is that it provides many of the advanced features of more expensive

The cost effectiveness of the Allen coder was another benefit for Capribeur, who needed the machines to print the date, day of the month, a letter indicating the shift, plus the time, onto cheese packaging. The five machines have been integrated on to a packaging line incorporating a SAN 80 CIP cheese packaging machine, which operates at up to 60 packs per minute.

New controls can reduce compressed air costs by 30%

tlas Copco Compressors has introduced the next generation in compressor controls across its oil-injected screw compressors range. The new Elektronikon graphical display controller and the integrated Energy Saving (ES) Systems ES4/6i, are significant contributors to further increasing compressed air efficiency, resulting in lower operating costs. In addition, free online visualisation enables remote monitoring, allowing for anticipation of operating and maintenance needs. Atlas Copco has combined its expertise and knowledge to launch the fifth generation Elektronikon graphical display controller (installed as standard on the GA+/GA VSD) while expanding the Energy

Saving (ES) System to control, with the ES6i, up to six variable speed drive or fixed speed compressors simultaneously. The Elektronikon graphical display controller is a colour display, housed on the compressor, that shows several compressor and dryer parameters while built-in algorithms automatically implement energy saving cycles for both fan and dryer. Additional features such as dual pressure band and timer based controls enable Atlas Copco to maximise energy savings by matching the operating pressure to air demand.

he Greiner Packaging k3 technology (plastic-cardboard combinations) fulfils the highest demands for contemporary packaging and is now conquering the Baltic States. At present, the company is producing k3 packaging for Estonia, Latvia and Lithuania at its Estonian facilities in Tabasalu. The first supplies have already been shipped to Finland. In addition, plans are under way to introduce k3 packaging to Belarus in the future. k3 packaging solutions have won over approximately 40% of the local dairy market in Estonia and Latvia. Potential for further growth lies in Lithuania. Valio Estland is the major customer of Greiner Packaging and is supplied with k3 cups. The Baltic dairy processing firms Rokiskio Suris (Lithuania) and Rigas Piensaimnieks (Latvia) also fill their products in k3 packaging. Latvia’s largest dairy, Rigas Piena Kombinats, has relaunched its main brand Rasa with the first k3 packaging range in the Baltic States. The combination of the plastic materials and cardboard saves resources. A cardboard wrap which is attached around the plastic cup can be printed both inside and outside using high grade technology. This generates new space for communication, and in particular for creative marketing activities. Demanding decorative elements can be included by using a variety of printing technology, such as offset

printing, UV painting or aluminium lamination with golden and silver print. Meanwhile, Greiner reports that food producers increasingly prefer plastic packaging. The company has created solutions for dairy products and desserts and says there are numerous arguments to support the trend toward plastic packaging. PET has a particularly wide field of application. Besides its visual benefits, packaging solutions made from this plastic material distinguish themselves, as the material is unbreakable. In addition, the products can be stacked and due to its low weight, they offer economically valuable logistical benefits. The ecological advantages with PET packaging include the more favourable transportation conditions and noise reduction during the filling process. The strengths in terms of environmental consciousness also benefit the end consumer, for whom good recyclability is a particularly important detail.

44 TECHNICAL NEWS

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JUGIT success goes nationwide

packaging system for milk, which includes a jug manufactured by RPC Containers at Market Rasen for Dairy Crest in the UK, has been so successful - with strong positive consumer reaction - it is now being extended to more supermarket stores across the country. Dairy Crest Innovations Controller Richard Pryor says: “We have been absolutely delighted by the response to the launch. JUGIT has struck a chord with consumers and as a result the store distribution has already increased beyond our initial expectations.” Following this success Dairy Crest announced that the contract to supply JUGIT for the next phase of the project, both nationally and internationally, has been awarded to RPC at Market Rasen. The JUGIT system offers consumers a pouch based

format that uses substantially less packaging material - 75% less - than conventional plastic milk containers. JUGIT has an innovative two part lid featuring a hollow spike attachment, which perforates the pouch as a natural consequence of assembly. After the pouch is dropped into the jug, the main body of the lid is closed trapping the top of the bag using secure clips. The spike is inserted to perforate the pouch. The top of the attachment flips open to provide a recloseable pouring spout.

Global Functional Dairy Insights 2009 Tracking all the key issues, Zenith’s new insight report investigates the evolving functional dairy category, and the challenges facing this growing segment.

• • • • • • •

Market analysis Brand profiles Health claim regulations Ingredients SWOT analysis Challenges Global coverage

Sidel extends Predis performance to ambient products

redis, Sidel’s patented dry preform decontamination system initially used for beverages distributed in the cold chain, can now also be used for products sold at ambient temperature. Dry technology for aseptic filling of sensitive products promises to be a major break with the past. Combi Predis FMa is Sidel’s innovative, simple system for blowing bottles and

filling sensitive products in aseptic conditions. The key feature setting the system apart from other equipment of the same type is its dry preform technology: bottle rinsing is replaced with dry

preform sterilisation at the oven entrance, using hydrogen peroxide vapour. The system combines the Predis solution with Sidel’s newest aseptic filling technology, the Sensofill FMa, in a single equipment for blow molding, filling and capping. The Combi Predis FMa has already been selected by some beverage producers in Europe and North America. PET is the dominant packaging material for juices, nectars and teas and a growing alternative for milk. Treating low acid beverages at ambient temperature, such as milk and other dairy products, which are extremely delicate and require even more careful handling, is a real challenge. In collaboration with a dairy producer, Sidel is now crossing the final frontier: aseptic bottling of UHT milk with the Combi Predis FMa.

www.foodbev.com/dairy Issue 25 - June · July 2009

technical news 45

For more information, visit www.zenithinternational.com or contact Gary Roethenbaugh +44 (0)1225 327900 gr@zenithinternational.com

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Tetra Pak launches new concepts in yogurt production

etra Lactenso Fermented is a new concept in the production of yogurt and other fermented dairy products from Tetra Pak Processing Systems. Rather than merely develop a new unit for the processing line, the engineers at Tetra Pak’s headquarters in Sweden have looked at the entire production solution and the range of functionality needed to produce yogurt. Based on validated performance guarantees on the units included in the system, together with a vast knowledge on yogurt processing, Tetra Pak is prepared to offer performance guarantees for complete line solutions and provide a carbon footprint for new installations. Tetra Pak Processing Systems Manager Fermented Solutions Dan Bjorklund says: “In order to achieve first class yogurt production solutions you need to know the nature of yogurt. At Tetra Pak our experienced food technologists work side by side with engineers and automation specialists, as well as with dairy customers worldwide. By sharing

details on yogurt cultures and milk microbiology these experts help dairies around the globe to improve their line layout and product quality.” A key element in the production solutions is the Tetra Therm Lacta, a platform based unit for pasteurisation of a range of liquid dairy products. This flexible unit includes process functions such as dearation, homogenisation and holding cell. In the Tetra Therm Lacta a new energy hibernation function allows an 85% decrease by reducing power, steam and water consumption during hot water circulation, giving an overall energy reduction of up to 12%. Production planning and recipe configuration with Tetra PlantMaster automation solution provides a complete overview of the process and control of every single step of the production.

New IDF study focuses on milk fat purity

he adulteration of milk fat naturally present in pure milk products with cheaper fats is not a new problem.

However, it is only relatively recently that the methods of analysis available to detect adulteration and determine its extent have only been sufficiently sensitive to carry out the task satisfactorily. Milk fat is a complex mixture of thousands of triglycerides and the addition of vegetable fats especially of animal fats to milk fat - is not easy to detect. A new draft International Standard for the determination of Milk Fat Purity in Milk and Milk Products by Analysis of Triglycerides by liquid gas chromatography has been produced by the International Dairy Federation and the International Organisation for Standardisation (ISO). The publication is the result of international collaborative

studies organised to validate this method. The main emphasis is on a detailed report on the performance of the method and statistical evaluation of the full international collaborative study. It also gives a short summary on the verification of global applicability, the specified scope of application and the analytical advances of the triglyceride method to determine milk fat purity.

* Bulletin of the IDF No 434/2009 Gas-Liquid Chromatographic Method for the Determination of Milk Fat Purity in Milk and Milk Products by Analysis of Triglycerides - draft international standard ISO 17678 | IDF 202. It can be ordered via the IDF website at www.fil-idf.org

www.tetrapak.com

GEA Westfalia Separator UK pushes second hand option for dairy “Many dairies are desperate to upgrade milk separation equipment but feel they are neither in a position to invest in brand new equipment nor willing to risk sacrificing continuous production demands in a badly judged second hand purchasing decision,” says GEA Westfalia Separator UK’s Peter Swift. “Yet by approaching an original equipment manufacturer they can achieve that upgrade confidently, economically and smoothly by purchasing equipment that they know and that is supported by the company’s full technical expertise. There are a number of used equipment options available, customers just have to decide which one is right for them.”

Dairies should ask a number of key questions to ensure they get the right solution to their problem, says Swift and he suggests a top ten list of questions:

4. How old is it? Does it have the modern features of later design machines such as water saving measures or soft feed to the bowl?

1. Has this machine previously been used in the dairy industry? A machine that has been used in an arduous application may not be the best buy particularly if it has not been serviced appropriately.

5. Is the bowl pitted? If used on salty whey, for instance, then the bowl could be severely affected.

2. Was the servicing carried out by the original manufacturer? This helps ensure appropriate service levels and use of original spare parts. 3. Is this the right design of machine for the job? Buying the wrong machine can be an expensive mistake.

9. Did the machine run well when last in use? Detailed service history and knowledge of previous owners is crucial. 10. Is it a GEA Westfalia Separator machine? Even for second hand it is important to buy established brands.

6. Is the control panel and MCC with it? Are they the latest design? Check they are not obsolete. 7. Are the tools available? If not, these could be costly or difficult to replace. 8. What guarantee is available on the machine? GEA Westfalia Separator UK offers 12 months on fully refurbished machines.

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Tetra Pak enjoys Uniq partnership

long standing relationship, coupled with a reputation for providing high quality capital equipment and turnkey systems, have combined to help Tetra Pak CPS clinch another order with a leading European chilled convenience food group. Uniq has just invested £2.8 million in a major expansion of its UK desserts facility which will be used to produce an expanded range of dairy desserts. The heart of the new processing plant is a new 4 tonne/hour desserts pasteurising system and, to optimise costs, a

selection of storage tanks, valves, pumps and filling equipment has been relocated from one of Uniq’s other sites. Both the new and used equipment has been incorporated into a complete new process line designed by Tetra Pak CPS. The new line includes the handling of liquid chocolate and sugar which involves mixing and blending, pasteurisation, storage and installation of all the interconnecting pipework and feeds to the filling machines. www.tetrapak.com

Upfront launches platform for extracting high-value functional protein products

he Biomine division of Upfront Chromatography A/S - a leading developer of customised industrial scale separation technologies - has introduced the Rhobust Whey Refinery, a cost effective, large-scale chromatography platform for optimal purification of high value protein products from whey. The system combines Upfront’s proprietary EBA (Expanded Bed Adsorption) chromatography platform with already available, advanced membrane filtration techniques. With only minimal water consumption, this flexible, sustainable and cost efficient process extracts highly functional, quality protein products.

Refinery are: WPI (Whey Protein Isolates) +95%; high purity ∫-lactalbumin and ∫-lactalbumin enriched WPI; ß-lactoglobulin, depleted WPI; ß-lactoglobulin +95%; Immunoglobulin enriched WPI; GMP and Lactoferrin.

The Rhobust Whey Refinery is capable of purifying multiple protein products from crude whey in a single, flexible process, thereby meeting the demands of a diverse range of customers. It can be linked to existing membrane-based WPC (Whey Protein Concentrates) plants. Among the products currently purified by the Rhobust Whey © dairy innovation 2009. Reproduced with the kind permission of Zenith International Publishing, UK - www.zipublishing.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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© dairy innovation 2008. Reproduced with the kind permission of Zenith International Publishing, UK - www.zipublishing.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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New report predicts continued growth in global milk consumption Global consumption of milk and other liquid dairy products - such as evaporated milk, flavoured milk, sweetened condensed milk, baby and toddler milk - is expected to increase by a compound annual growth rate (CAGR) of 2.2% over the next three years, according to research released by Tetra Pak. The forecast is contained in the Tetra Pak Dairy Index, a new biannual report on consumption trends in the dairy industry that is designed to help dairy producers identify opportunities for growth.

ccording to the Tetra Pak Dairy Index, in 2008, global consumption of liquid dairy products, excluding soy and dairy alternatives, reached a record high of 258 billion litres. This marks a worldwide increase of 1.6% over 2007 - an additional four billion litres. Over the past four years, global consumption of milk and other liquid dairy products has grown by a CAGR of 2.4%, despite a sharp spike in prices over the past two years, which saw milk prices increase by up to 75% in some markets before stabilising in late 2008. Tetra Pak Group President and CEO Dennis Jönsson says: “Milk is a basic food staple, which is considered part of a healthy and nutritious diet for all ages all around the world. We expect two trends to continue to drive global milk consumption over the next three years: continued growth in emerging markets and a shift toward consuming more packaged milk. Packaged milk continues to grow, based primarily on health and safety concerns and also a desire for more convenience to suit busier, more mobile lifestyles.” Leading much of the growth in the global dairy industry 95.8% over the past four years - are emerging markets, such as India, Pakistan, China and the Middle East. These markets are experiencing fast growth in the consumption of milk and other liquid dairy products based on growing populations, rising household incomes, new dietary trends and increased awareness and availability of dairy products. For example, from 2005 though 2008, consumption of liquid dairy products in China has grown

by CAGR of 13.4%, reaching a record high of 27 billion litres in 2008. Another factor driving growth, particularly in emerging markets, is a fundamental shift in the way liquid dairy products are packaged and consumed. From 2005 to 2008 the global market share of unpackaged milk declined by 1.8%. During the same time period, the global market share of Ultra High Temperature (UHT) milk increased by 3.2% Tetra Pak estimates that global consumption of UHT milk will grow at a CAGR of 5.2% between now and 2012, reaching more than 70 billion litres by 2012. In fact, consumption of packaged milk and other liquid dairy products is growing faster than the entire liquid dairy category, and is expected to reach more than 72% of total global consumption by 2012.

drinks or they may buy budget brands rather than premium brands. Even so, we expect the global dairy market to experience steady growth for the foreseeable future.” For more information, visit www.tetrapak.com

Dennis Jönsson talks about the Dairy Index on foodbev.com/dairy

More than 31% of consumers are concerned about having enough money to live well and pay their bills, according to recent research from GfK Roper Consulting. “In today’s economic climate, we would anticipate that many consumers will go back to basics,” says Jönsson. “They may substitute white milk for higher priced, more valueadded products like yogurt

50 FINAL WORD

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