Issue 26 | Dairy Innovation

DAIRY innovation

foodbev com A world of food and drink

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Bannister Downs Farm – a family affair “Our packaging system is certainly leading world technology with benefits for the environment, the product flavour and nutrition, as well as impressive aseptic features.”

Managing Director Suzanne Daubney

INNOVATION FEATURE

INDUSTRY FEATURE

SPECIAL REPORT

UPDATE

Yogurt and Food safety Advertising School milk yogurt drinks and marketing PLUS worldwide product innovations, industry and ingredients news © 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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Issue 26 - August · September 2009

Inside this issue 5 6

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The editor’s view dairy innovation Editor Geoff Platt discusses the world’s first superfood - milk.

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

23

COVER STORY

A family affair dairy innovation Editor Geoff Platt disovers more about Australia’s Bannister Downs Farm.

Innovations at Nantwich The latest products from the International Cheese Awards held in Nantwich.

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

Dairy optimism - myth or reality?

World Milk Day

Ingredients Latest news from the world of ingredients.

Dairy tech focus

SPECIAL

26 REPORT

Advertising and marketing Investigating this key part of getting the dairy message across to the consumer.

dairy innovation technical news section.

Profile Volac continues to grow - lactose added to growing nutritional portfolio.

Marketplace

32

School Milk dairy innovation’s annual look at World School Milk Day.

INNOVATION

dairy innovation products and services guide.

36 FEATURE

Advertisers’ index.

Final word Joop Kleibeuker of the European Dairy Association looks at the important role of dairy in the diet.

UPDATE

Yogurt and yogurt drinks A look at the market including the prospects for Omega-3 in yogurt.

INDUSTRY 40 FEATURE

Food safety dairy innovation looks at how manufacturers are keeping abreast of the latest technologies available. © 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 26 - August · September 2009

CONTENTS 3

The editor’s view Milk was the world’s first superfood

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by Geoff Platt

L

ike me, I suspect that you have always known that milk is a fabulous nutritious food, despite what the dairy detractors claim, despite what those politicians and government agencies try and tell us.

As Nestlé SA Head of Dairy Strategic business Unit said at the 3rd Global Dairy Congress in Madrid recently: “We have one of the most noble and outstanding raw materials to work with. We don’t talk it up enough.”

So it was great to visit the website of one UK national newspaper and read the headline: ‘Milk was the world’s first superfood’. According to a story on the telegraph.co.uk website from Science Correspondent Richard Alleyne: Milk was the world’s first ‘superfood’, claim scientists, who believe that it helped prehistoric families inhabit harsh northern climes.

The Telegraph article said that researchers believe that humans first evolved into milk drinkers 7,500 years ago in the Balkans and used the ability to populate northern Europe, including Britain.

At the time, the north was very inhospitable, being cold and damp and covered in forests. Settlers would die if a crop failed. But milk would have provided them with a steady and reliable source of nutrition - including essential vitamin D, which in warmer climes would have been provided by sunlight hitting the skin.

I will just repeat that phrase Milk provided them with a steady and reliable source of nutrition. I

knew that and of course you, dear dairy innovation reader, knew that. So why can’t those experts in various government food bodies around the world see it?

Professor Mark Thomas, an Evolutionary Geneticist, at University College London, who led this new study, knew that.

He described milk as ‘the world’s first superfood’ and said that without it the history of northern Europe would have been put back a thousand years.

“Milk has given us a great deal to be thankful for.” Another great quote for the memory bank.

School milk matters The report and the comments quoted above help to add weight to the arguments of those of us who believe that school milk is an important issue. We are approaching World School Milk Day again - Wednesday 30 September 2009 - and this issue of dairy innovation includes its annual focus on school milk.

Ulla Holm, Director of Tetra Pak’s Food for Development Office, contributes to the feature.

Tetra Pak has been an important supporter of school milk programmes since the 1960s.

“Experience shows that school milk programmes improve the health and learning capacities

of children,” she tells us. She reports that in the past year we have seen continued expansion of programmes in different countries such as India, China and Haiti.

Just as we were going to press I saw a report that El Salvador in Central America were preparing to launch a school milk programme. Great news, and an indication that the work continues.

The feature includes an article by Michael Griffin from the UN-FAO. Michael has worked in the school milk sector for many years. Even though, more recently, he has been working in a different part of the FAO he has kept a watchful eye and retained a keen interest in the FAO’s school milk activities.

Now, it seems, he is on the move again within FAO and, he says: “Perhaps my new responsibilities will take me closer to school milk and allow me to take up the work once more.” More good news.

Michael writes about international School Milk conferences (the last was held in 2006) and a subject close to his heart - the establishment of an International School Milk Information Centre based at FAO’s headquarters in Rome to meet requests for assistance and

This youngster enjoys his milk. One of the top ten photos in the EU’s ‘Milk Power’ photo competition facilitate information exchange.

Wouldn’t it be great if over the next year there was news of the conference programme restarting and if the Information Centre moved a step closer.

See you in Berlin?

The International Dairy Federation’s annual World Dairy Summit takes place towards the end of September in Berlin.

United Dairy World is the theme and a variety of conferences and events will address and celebrate the alliance within the dairy industry. The Summit will host discussions revolving around several key topics such as nutrition and health, sustainability, dairy science and technology, animal health and welfare, food safety and hygiene, dairy policies and economics and many more.

The IDF World Dairy Summit is about working together in order to mould a future of success.

You can help to play a key role in creating a more challenging dairy industry by being there.

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www.foodbev.com/dairy Issue 26 - August · September 2009

EDITORIAL 5

Innovations

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The editor’s pick of the latest new products

Yoplait chills out with Ice Age 3 dinosaurs

Oikos Organic introduces new strawberry Greek yogurt

Yoplait has launched new limited edition products in its Yop Minis and Frubes ranges in the UK. The company partnered with 20th Century Fox to support the cinema release of Ice Age 3: Dawn of the Dinosaurs.

Stonyfield Farm celebrated the arrival of summer by adding strawberry to its line of organic, authentically strained Greek yogurt, Oikos Organic. The strawberry fruit on the bottom variant is offered in 4oz four packs and joins natural and vanilla options, that are also available in 5.3oz and 16oz containers. The 0% fat yogurt boasts five live and active cultures and the absence of artificial flavours, colours or sweeteners.

The new Frubes limited edition Ice Age 3 packaging features 24 different 40g tubes of fromage frais highlighting the popular characters from the film including Scrat, Manny, Sid and Diego. Frubes Freezing packs are available in 9 x 40g tubes and come in strawberry, peach and fruits of the forest flavours.

The Yop Minis strawberry milk drink is available in 4 x 180g packs and features a specific Ice Age 3 Dawn of the Dinosaurs sleeve and eight different designs.

Yoplait launches new Fiber One yogurt

Plum babies want more fromage frais

In the US, Yoplait has launched new Fiber One 50 calorie yogurt in four flavours, including strawberry, vanilla, peach and key lime pie. The yogurts are aimed at ‘consumers looking to curb their midday cravings’.

Promoted with the slogan: “50 calories + 5g fiber + 0g fat = zero guilt”, each 4oz serving reportedly provides 20% of the recommended daily value of fibre.

Dr Oetker adds new summer flavours for adults and children German food company Dr Oetker has launched four new yogurts under its Onken label. Packed in 500g pots, the new additions to the range include cherry, Madagascar vanilla, Stracciatella Italian type and raspberry.

Following the successful launch of its fromage frais for babies, at the start of 2009, UK organic baby food company Plum has responded to a huge volume of requests from consumers for bigger pots. So the company has launched packs of 4 x 90g pots in its most popular recipe combination strawberry chamomile.

Stonyfield Farm six ounce flavours pass taste test It was love at first taste for organic yogurt maker Stonyfield Farm’s new six ounce cup flavour line-up. Hundreds of consumers participating in taste tests are said to have raved about the seven delicious new options, including fruit on the bottom and flavoured yogurts. Six ounce cups now include two new smooth and creamy fat free flavours - strawberry and peach. Also new are three low fat flavours - strawberry pomegranate, raspberry and cherry vanilla - and fruit on the bottom yogurts now include low fat pomegranate raspberry açaí and the decadent cream top white chocolate raspberry.

The company has also added the third of three limited edition seasonal yogurts with the release of a smooth and creamy low fat Pumpkin Pie flavoured yogurt.

The company has also added new products to its Paula fruity children’s dessert range. Packed in 4 x 100g pots, the two new desserts include yogurt with strawberry spots and yogurt with peach spots.

The US yogurt maker has celebrated the tenth anniversary of its YoBaby range with a new range of YoBaby 3-in-1 meals. YoBaby Meals offer a combination of yogurt, fruit and vegetable purée in one cup. The range includes three flavours - pear & green bean, peach & squash, apple & sweet potato.

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Innovations

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Viking character Wikie joins Müller corner

Nestlé introduces new options to LC1 range In Switzerland, Nestlé has launched the latest fruit flavours in its LC1 yogurt range.

Packed in 4 x 125g pots, the new layered products feature yogurt on a fruit base and include apricot, strawberry and raspberry rhubarb variants.

Berglandmilch extends slim line breakfast range Austrian dairy company Berglandmilch has launched two new varieties of slim line breakfast yogurt under its Schärdinger label. With 0.1% fat and a maximum of 48 calories, the new yogurts provide the body with roughage, folic acid and calcium. The two new yogurts include Müesli & Honey and Raspberry & Cereal.

The dairy has also added a banana variety to it Jogurella range of yogurts.

Berglandmilch and Weight Watchers Austrian dairy company Berglandmilch has launched a new chocolate milk drink in its Die Schlanke Linie (slim line) range.

Packed in a 500g PET bottle, the low calorie lactose free drink has been produced in co-operation with Weight Watchers.

Leading German yogurt manufacturer Müller has launched its latest ‘corner of the month’.

The yogurt features a popular children’s cartoon character Wickie. The Viking has been a favourite for 35 years and the green apple vanilla yogurt, with crispy chocolate, is entitled ‘Wickie and the strong men’.

Nestlé launches Milo Smart Plus in India Nestlé India has launched milk based ready to drink Milo Smart Plus.

The company says it is a nutritious drink that provides children with the energy to give their best in school, sports or play. It contains the natural goodness of malt, milk and cocoa and has essential vitamins and minerals to help them get through an active day.

Benecol shows its smooth side McNeil Nutritionals has launched a line of dairy smoothies to complement its Benecol portfolio in the UK and Ireland. Benecol Fruit & Dairy combines fruit, dairy and plant stanol esters into a convenient drink. The smoothies provide one of the fivea-day servings of fruit and vegetables, as well as enough of the active Benecol ingredient that consumers only need to drink one bottle a day. The smoothies are available in orange, mango and pineapple variants and claim to help lower bad cholesterol by up to 14% over time when supported by a healthy diet and lifestyle.

Velvety Vanilla joins Activia’s Intensely Creamy range Velvety vanilla is the latest flavour to be added to the Activia Intensely Creamy range of yogurts from Groupe Danone.

Packaged in luxury see through pots and sold in multi-packs of 4 x 120g servings, the new flavour joins Activia Intensely Creamy’s current UK range which includes: Sumptuous strawberry, Luscious cherry, Zesty lemon and peaches & cream.

Kefir drink delivers myriad of benefits Healthy-Culture Inc has launched an innovative new kefir product in the US, reports functionaldrinks from Zenith International. Called Healthy 10, the new offering is a multifunctional cultured dairy beverage containing probiotics, Omega-3 DHA, fibre, vitamins and 8g of protein per 237ml serving. The beverage contains life’sDHA, a non fish based Omega-3 DHA from Martek Biosciences and Synergy 1 from Orafti. Packed in 946ml bottles, Healthy 10 is available in four flavours: strawberry, mixed berry, vanilla and plain.

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Kerry introduces new fun way to eat cheese

Bayernland brings butter convenience to the kitchen Bayernland in Germany has launched a 330ml bottle of butter cream for use in the kitchen, under its Butaris brand label. The bottle makes the product simple, clean and convenient to use.

While Butaris has been around for some time, the new format is designed to attract younger customers. Butaris is made from pure butter, is lactose free and contains no preservatives, colouring or emulsifiers.

Mevgal introduces healthy option Greek dairy company Mevgal has launched Vita Omega-3, a soft cheese in which the animal fat has been replaced by vegetable fat, making the product healthier for a daily diet. The vegetable fat used is trans-free, non-hydrogenated and enriched with Omega-3 fatty acids, helping it to contribute to artery and heart health. Made from fresh pasteurised skimmed milk, it also contains proteins essential to the human diet and calcium.

Two more summer launches from Bergader Among the latest products from German dairy company Bergader are two products from its Almkäse range. Stangerl is designed to meet the growing demand for cheese sticks. With a full bodied nutty taste, the cut cheese is ideal for use in a picnic or as a snack between meals.

The second product is a creamy spicy cheese.

On the outside it has a delicate white mould coat and spicy red cultures, on the inside a creamy soft cheese that dissolves on the tongue.

Fresh cheese in tubes Alpenmilch, in Salzburg Austria, is known for its high quality fresh cheese products, making both classic and organic fresh cheese products for companies throughout Europe. Now it has launched what it believes is a real innovation in the sector - SalzburgerLand Fresh Cheese tubes. Made from the highest quality milk and using the best ingredients, the new product is available in two flavours - herbs and natural. The tubes have an airtight closure so the cheese stays fresher for longer.

Ireland’s Kerry Foods is attempting to reinvigorate the cheese snacks category with a new product - Cheestrings Shots. The new format will build on the existing Cheestrings portfolio, offering variety and giving children another fun way to eat cheese. Shots are expected to have widespread lunch box appeal in time for the back-to-school period. Each sachet contains lots of little cheese pieces for children to shake, before tearing open at the top and shooting the contents straight into their mouths.

There will be six sachets in each box, which includes a window allowing consumers to see the product.

Mainland makes cheese and crackers even easier Mainland from New Zealand, part of the Fonterra Group, has launched Cracker Cuts - natural pieces of cheese cut to fit your cracker, making them ideal for a delicious snack at any time of the day. There are 20 slices in every 120g pack, and there is a handy re-close feature to ensure that the cheese stays fresh. Mainland Cracker Cuts come in a range of flavours including Tasty, Extra Tasty, Light and Munchables Mild.

Montanella and Moody Blue US based cheese maker Roth Käse has introduced Montanella - a close relative of traditional Alpine mountain cheeses and a product that embodies the Roth family’s love of crafting products that reflect their Swiss Heritage.

Crafted in copper vats from farm fresh milk and cured in cellars for a minimum of four months, this washed rind cheese develops a taupe rind as it ages.

The company has also launched Moody Blue. Made in small hand crafted batches from fresh, local Wisconsin milk, the rich, creamy blue cheese is delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee.

Lurpak launches mini multipack Following the launch of its 50g Slightly Salted Mini Block last November, Lurpak has now introduced the product in a 6 x 50g multipack format. The six mini versions of Lurpak’s classic block come packaged in a silver and blue card outer, with a cut out to show the mini packs and a flash to highlight suitability for freezing.

Lurpak says the format is convenient, particularly for singles, smaller families, lighter users and people who like to have a repertoire of butters. Butter users can take out a one occasion pack and freeze the rest, saving wastage.

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www.foodbev.com/dairy Issue 26 - August · September 2009

Innovations New design for Squirty Cream Anchor has invested £1 million in a major relaunch of its Squirty Cream range - including the introduction of a new can design by a global branding and design consultancy.

The company says the pack has real stand out and reflects the fun and involving nature of the product.

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Dreyer’s uses ice cream to lift recession blues Dreyer’s Grand Ice Cream, a division of Nestlé USA, claims to have a history of lifting spirits. In 1929 it introduced a new flavour of ice cream to bring a smile to people during the dark days of the Great Depression. That flavour was Rocky Road. Now 80 years later, they are at it again. To brighten the summer, Dreyer’s unveiled a new Slow Churned Light Ice Cream Limited Edition Flavour: Red, White & No More Blues! - a creamy vanilla ice cream with fruity swirls of blueberry and strawberry throughout.

Tip Top ice cream is no sloth Fonterra ice cream company Tip Top has launched a banana chocolate vanilla low fat ice cream that features Sid, the much-loved sloth from the 20th Century Fox Ice Age movie series. It is the latest in a line of block buster ice creams and its launch coincided with the screening of Ice Age 3: Dawn of the Dinosaurs, the third movie in the Ice Age series, at cinemas throughout New Zealand. In 1978 the R2D2 lemonade shell and jelly tip ice cream was a huge seller while The Pink Panther, Batman, The Flintstones, Bionic Man, Darth Vader, Garfield and the Incredible Hulk are among a long line-up of iconic screen characters to star on Tip Top wrappers.

Emmi adds lactose free offering to coffee to go range Swiss dairy company Emmi has added Caffè Latte Zero to its popular range of coffee to go drinks. The company describes the new drink as a trendy and sales increasing novelty, that meets two important consumer needs: a balanced and low calorie diet as well as sugar free products; and an increasing demand for lactose free products. Containing Malabar coffee from India, the drink is made from 84% semi skimmed milk and is the seventh variant in the range.

Key Lime Pie the all American Dream - in UK UK based New Forest Ice Cream has launched Key Lime Pie, a real dairy ice cream that captures the true spirit of the Keys, the paradise islands off the US Florida Coast, where every restaurant offers the all American Key Lime Pie dessert. The new ice cream is made from locally sourced fresh, full fat Jersey milk and double cream.

A zingy lime curd sauce is rippled through the ice cream, providing a perfect foil to the crunchy shortcake biscuit pieces.

Weight Watchers launches rich chocolate dessert Weight Watchers, the UK’s number one weight loss and weight management organisation, is launching an indulgent Rich Chocolate Dessert, offering even more variety to consumers who want sumptuous, but lower fat desserts. Manufactured under license

by Yoplait, it is a full flavoured smooth, dark Belgian chocolate dessert with a Weight Watchers Points value of 1 and packed in 2 x 70g pots.

Blue Bell’s offerings for Ice Cream Month In 1984, US President Ronald Reagan designated July as National Ice Cream Month and called for all US citizens to celebrate the frozen treat. Texas based ice cream maker Blue Bell Creameries introduced several new flavours to coincide with the month. Chocolate Ice Cream is a rich chocolate ice cream loaded with milk chocolate coated pecans, dark chocolate coated peanuts, white chocolate coated almonds and roasted walnuts.

There are several wedding traditions. Blue Bell hopes that eating a bowl of its Groom’s Cake Ice Cream - a chocolate ice cream with chocolate cake pieces and chocolate coated strawberry hearts, surrounded by swirls of strawberry sauce and chocolate icing - will become another wedding tradition.

The company has also created its second flavour specifically for South Florida, a sweet coffee ice cream called Cafe con Leche. This follows Tropical Paradise, launched earlier this year, made with coconut ice cream, pineapple and macadamia nuts. © 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 26 - August · September 2009

Innovations 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 specialising in strategic marketing, innovation and market entry in the food and drink industry.

Ito En has brought out a new lactic acid bacteria yogurt drink, containing kefir, in a freezable bottle. The maker claims that the sweetness in the drink is stabilised so that when it melts it does not appear to

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become sweeter. Interesting features of the 485ml PET bottle, provided by Toyo Seikan, are its ridged spiral design to help it maintain its shape when frozen, and the stretch label which prevents it tearing when the bottle expands.

Containing Recaldent CCPACP licensed from Cadbury Enterprises Pte, Meiji Dairies Corporation have launched Recaldent Milk in Japan. Citing stronger teeth as the health benefits it is the first Recaldent drink in Japan and is promoted in a 10cl bottle for drinking daily.

Meiji is currently applying for FOSHU Tokuho accreditation for this drink and is aiming at sales in 2009 worth 1.7 billion yen (£11 million) exclusively through the home delivery channel.

To celebrate the 90th anniversary of the introduction of the first Calpis drink in Japan, the company brought out a revival product of a 1953 Calpis drink replicating the original taste and packaging design.

With a thicker taste and stronger flavour than its modern day equivalent, the bottle design recreates the 1953 design which featured Tanabata, the Japanese star festival.

Beverage Japan is represented in Europe and Asia by Exigo Marketing www.exigomarketing.com

© 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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PRODUCT NEWS 11

Innovations Innovation at Nantwich – the International Cheese Awards

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The International Cheese Awards, formerly known as the Nantwich International Cheese Show, took place at the end of July 2009. Alongside the competition was the popular trade show with several cheese makers introducing new and innovative products. dairy innovation was there to discover what was on offer.

Cathedral City, from UK dairy company Dairy Crest, unveiled what it claimed was the oldest Cheddar ever produced in the UK when it held tastings of its limited edition Vintage 60.

Cathedral City Vintage 60 has been matured for five years (60 months) and is described as the ultimate Cheddar by Cathedral City cheese grader Mark Pitts-Tucker. “Attendees at the show were the privileged few to indulge in this once in a lifetime tasting.”

Cricketer Farm launched a new range of branded cheeses, including its new Cricketer Farm Cheddar, Quantock Gold Cheddar and Reduced and Half Fat cheeses. Presented in stylish new packs, that have received positive feedback from retailers and consumers who have previewed the designs, Nantwich was the first time the new cheeses had been on show.

For those people, like the Editor of dairy innovation, who love fruit cake - and especially Christmas Cake - a new cheese from South Caernarfon Creameries (SCC) was of particular interest.

For many people, fruit cake is the perfect accompaniment to cheese, so why not combine the two? SCC did just that with its new Christmas Cake Cheese (above) - a brand new concept for the festive season. It is a combination of mixed fruit, brandy and mixed spice with mature Cheddar, creating a distinctive festive flavour. Presented in round 200g truckles, the Christmas Cake Cheese is dipped by hand in a red wax and has a festiveinspired label.

Fayrefield Foods cooked up a storm with its Collier’s Bistro Live and the unveiling of a brand new look for its flagship cheese brand, Collier’s Powerful Welsh Cheddar. New packaging keeps the strength and character of the Collier identity, while introducing a fresh, modern look that signals the quality and taste that Collier’s is famous for.

One of the celebrities appearing at the Collier’s Bistro was Sean Wilson, Founder of The Saddleworth Cheese Company. Sean is a former star of the popular TV soap Coronation Street who recently changed careers and became an artisan cheesemaker. On the Saddleworth stand he was showcasing four cheeses that he has created and that he has named after popular Lancashire dialect phrases.

These are Muldoons Picnic (Lancashire crumbly cheese), Shanks Pony (Lancashire creamy cheese), How’s Yer Father (Lancashire Tasty

cheese) and Smelly Apeth (specially formulated medium soft blue).

Joseph Heler Cheese was another cheese maker to unveil redesigned packaging for the company’s range. The new Original Reserve packaging features contemporary labels with appetising cheese imagery. The Original Reserve regional cheese range includes Cheshire, Red Leicester, Double Gloucester and Mature Cheddar.

Its new look is designed to make it even more appealing to discerning consumers.

Cheese supplier Bradbury and Son was out to Go Dutch with the launch of its new branded Dutch Edam cheese. Go Dutch

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www.foodbev.com/dairy Issue 26 - August · September 2009

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Innovations

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is described as a value-formoney pre-packed branded cheese that gives consumers versatility and convenience.

It is launched in two classic types - Edam and Gouda.

Bradbury says, unlike more familiar Edam products, Go Dutch Edam and Gouda both come in 200g packs and is sold without wax or rind. Tests show the consumer gains an extra 20% usable cheese in this format, enhancing the value proposition.

David Williams Cheese was exhibiting its range of innovative Toppers - a domed 200g range of modern British Cheese topped with delicious fruit compote or savoury additives and blended with the finest ingredients in several classic flavours. Ideal as a centre piece for a cheese board, the range includes: White Stilton with Apricots, Wensleydale and Cranberries and Ploughman’s Choice Cheddar with Pickled Onion and Chives. These cheeses were trialled in a UK supermarket.

At the end of the trial the retailer was so pleased with the product it decided to continue with the listing.

Scotland’s Lockerbie Creamery.

The Cheddar, which is matured for nine months, has been given a new look and new feel.

The revamp aims to highlight Lockerbie’s unique flavour that not only reflects a cheese that is graded to be both sweet and creamy but is also one with a ‘special kick’ giving it ‘a wee bit of bite’ which is so important for a good Cheddar. The new standout blue packaging allows consumers to differentiate a truly Scottish Cheddar from other competitor brands that are imported into Scotland.

Italian dairy company Parmareggio SpA has added a pack to its range of grated Parmigiano Reggiano cheese.

The pouch pack, that stands upright, is easy to open and reseals with a zip. Packed in a protective atmosphere, it contains 75g of cheese and, if kept refrigerated, has a shelf life of 90 days. The company was also displaying a range of gift boxes, each containing 250g of 22 month or 30 month Parmigiano Reggiano. The packs included a variety of additions to the cheese, including a cheese cutting tool set, Balsamic vinegar or a Parmesan bowl.

Milk Link was exhibiting a wide range of cheese from its various award winning creameries. Among them was Lockerbie Cheddar from

www.foodbev.com/dairy Issue 26 - August · September 2009

PRODUCT NEWS 13

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dairy innovation reports the dairy world online at www.foodbev.com

Dairy optimism - myth or reality?

by Geoff Platt

I

n the last issue of dairy innovation we reported on ‘milk price protests across Europe’.

Our FoodBev website has carried stories about EU and US measures to stabilise the dairy market and the response from other areas of the world.

In the weeks before going to press with this new issue of dairy innovation there have been some signs of optimism. Milk powder prices jumped nearly 26% in one of Fonterra’s latest online auctions. Hard on the heels of that result came more encouraging auction results from United Dairy Farmers in Northern Ireland. Prices were up 2ppl (10%) to average 21.54ppl compared to 19.54ppl last month.

In a press release headed ‘Light at the end of the tunnel for dairy industry’, Kite Consulting in the UK said that profitability for good dairy farmers would improve in the medium term compared to recent years; there were good prospects for strong dairy businesses to prosper, and ‘there are strong reasons to be more optimistic’.

As the press release pointed out, its views were ‘in contrast to other organisations and individuals, some of whom see the dairy industry as being virtually on the brink of collapse’.

Kite suggests that while it will be tough in the short term for dairy farmers there will be major opportunities for good and efficient businesses and significant challenges for inefficient ones. Markets, world dairy stock levels and their influence on world prices, plus general price volatility will widen both performance and profit differentials, the firm predicts.

Kite Managing Partner John Allen said that while there was a lot of doom and gloom about at present, its analysis suggests that strong businesses have reasons to be positive. “Whilst the global economy is undoubtedly under pressure, analysts are suggesting that it will start to recover over the next 12-24 months.” Allen

On 20-24 September 2009, Berlin will play host to worldrenowned experts from across the dairy industry that will attend with the purpose of sharing knowledge and debating ideas.

added: “We subscribe to the view that if your head goes down then that’s the direction a business or industry will go in.

“We’re keeping our heads, being realistic and looking forward to more positive times and think a lot of farmers have good reasons to do the same.”

”There were good prospects for strong dairy businesses to prosper and there are strong reasons to be more optimistic” The National Farmers Union in Scotland warned that growing optimism in the dairy sector must quickly result in better returns to dairy farmers. The Union’s Milk Committee Chairman Jimmy Mitchell said: “On the back of growing consumer demand for milk and cheese, underpinned by a resurgence in world markets for commodities like powder, there are very strong grounds for optimism in the dairy sector.

That optimism will only be realised if the prices that farmers receive for their milk start to improve across the board in the coming weeks and months.”

But improved prices will be too late for some dairy farmers. In recent days, US media has carried numerous stories of dairy farmers going out of business. Several news sites carried an Associated Press story headlined ‘Dairy farmer culling his herd as prices

Preparations for the IDF World Dairy Summit 2009 underway

slump’. It reported that, after 42 years in the dairy business, Delmer Brink is calling it quits.

It was the worst year he had ever seen, he said.

A number of years ago, Brink adopted sustainable practices for his dairy, feeding cows natural products and not feeding them growth hormones that stimulate milk production. For all that he received a premium price for his milk. But with the economy struggling, and fewer people buying premium cheese, he is not selling as much milk as before and is being paid about $1 a gallon for milk that costs him $1.50 a gallon to produce.

In the US, as the magazine was going to press, Agriculture Secretary Tom Vilsack announced that as part of the US Department of Agriculture’s (USDA) continuing efforts to listen to and respond to the needs of dairy producers he was moving forward on establishing the Dairy Industry Advisory Committee and is requesting nominations.

“The Obama Administration is committed to working with all sectors of the dairy industry to develop changes to the dairy pricing system to avoid the boom and bust cycle behind the crisis facing many dairy farmers this year,” said Vilsack.

So, dairy optimism, myth or reality? We wait for the next turn of events. Keep your eyes on FoodBev.com for the latest news.

‘United Dairy World’ will provide the theme, offering a variety of conferences and events that address and celebrate the alliance within the dairy industry. This IDF world summit will host discussions revolving around several key topics such as nutrition and health, sustainability, dairy science and technology, animal health and welfare, food safety and hygiene, dairy policies and economics and many more.

Issues surrounding sustainability and in particular the environment will play a pivotal role throughout the summit and a key issue on the agenda will be how to make the dairy industry more sustainable.

The topic of antimicrobial resistance will also be at the core of two conferences relating to Animal Health and Animal Welfare and Food Safety and Hygiene within the IDF World Dairy Summit Berlin 2009. The World Organisation for Animal Health (OIE) will present its latest strategy for the containment of antimicrobial resistance in the livestock sector while IDF experts debate the use of antibiotics in the dairy industry.

The IDF World Dairy Summit is about working together in order to mould a future of success. Play a key role in creating a more challenging dairy industry. Secure your place online now by visiting www.wds2009.com

© 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 26 - August · September 2009

NEWS 15

World Milk Day

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Tetra Pak’s involvement in World Milk Day 2009

“Drinking milk each day is one simple step everyone can take towards achieving overall health and wellness”

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s part of its on-going commitment to raise awareness about the health benefits of packaged milk products, Tetra Pak has been organising World Milk Day events in countries around the world since the first World Milk Day was held in 2001.

For example, in the Gulf region, Tetra Pak organised a series of five events to celebrate the World Milk Day for hundreds of families at various shopping malls in Kuwait, Bahrain, Dubai, Yemen and Saudi Arabia. During the day, free samples of flavoured and plain, long-life milk of Tetra Pak’s customers were distributed and enjoyed by children and parents.

Through a range of activities such as the family fun show, kids talent show and a variety of interactive games all centred on the topic of healthy and nutritious milk, hundreds of children and adults were educated on the importance of milk consumption.

“This is the third year Tetra Pak has organised an event to mark World Milk Day in Arabia, in partnership with its customers.

At Tetra Pak, we believe it is our responsibility to raise awareness about the importance of drinking milk” said Jose Maria Hernandez, Liquid Dairy Products Category Manager, Tetra Pak Arabia.

“World Milk Day has given us an opportunity to educate children and parents through interactive and educational activities.”

The day was also celebrated in Malaysia, where on 1 June more than 6,000 free cartons of milk were distributed at the busy Kuala Lumpur Sentral train station. An array of fun-filled activities attracted both adults and children to the Tetra Pak Milk Loves You! booth, located at the station’s concourse area.

Tetra Pak also set up several game stations, including the Milk Benefits Puzzle and the Milk Jigsaw puzzle challenge to create awareness of the benefits of milk, the uniqueness of the UHT process and Tetra Pak’s six-layer carton packaging, which protects the nutritional value of milk without any use of preservatives.

achieving overall health and wellness,” said Anders Wester, Managing Director of Tetra Pak Malaysia, who was also present at the Tetra Pak Milk Loves You! booth to distribute the free UHT milk cartons to consumers.

“In line with our mission to protect what’s good, we aim to cultivate a milk drinking habit among Malaysians. Drinking milk each day is one simple step everyone can take towards

In 2008, consumption of dairy comprised 17% of Malaysia’s beverage market share, which include hot beverages, juices and water. “We hope that this event

Cyprus celebrates World Milk Day Cyprus celebrated World Milk Day for the first time this year. The Cyprus Ministry of Agricultural and the Cyprus Milk Industry Organisation organised celebrations in cooperation with a primary school in the Larnaca district.

In the week leading up to the event, school children took part in various activities involving milk, including: Visits to farms and milk product

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manufacturers; a drawing competition; lectures by a professional dietician on the importance of milk; school surveys and projects on milk related subjects; plus milk related puzzles and games.

The celebration on 1 June featured a play and rap song with the titles: “There is nothing like milk” and “Milk means health” - written and performed by the children.

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16 NEWS

www.foodbev.com/dairy Issue 26 - August · September 2009

World Milk Day will serve as an eye-opener to more Malaysians on the many nutrients contained in a single pack of UHT milk and the need for everyone to consume milk on a daily basis. I believe Malaysians need to rediscover the wonders of milk and how they can benefit from its goodness,” added Wester.

Commuters also had the opportunity to support the FeedA-Child programme by buying a special charity pack consisting of four cartons of assorted brands of UHT milk.

“The money raised from this sale will be channelled towards our Feed-A-Child programme to allow underprivileged children to join in discovering the goodness of milk.

We believe that it is crucial to inculcate good eating habits from a young age and that it is our role as responsible corporate citizens to ensure that children are also given the essential nutrients needed for a healthy growth and development,” said Wester.

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With an event filled with milkthemed games, prizes and interactive activities for the entire family, Tetra Pak commemorated World Milk Day on 31 May at the Bonifacio High Street mall in Bonifacio Global City, Taguig, Philippines.

material, UHT processing technology and recycled items made from used Tetra Pak cartons, such as tables, chairs, mini cabinets, highlighting the product’s unique green solutions for sustainability and care for the environment.

In conjunction with the celebration, there was a fund-raising activity for the Feed-A-Child programme. The funds raised by Tetra Pak at the event were donated to Kabataang Inyong Dapat Suportahan (KIDS) Foundation. The hundreds who attended the event, also had a chance to sample various milk brands in Tetra Pak cartons provided by a number of Tetra Pak’s customers. Tetra Pak also had an interactive exhibit that featured the innovative six-layer packaging

In New Delhi, India, a week ahead of World Milk Day, Tetra Pak collaborated with the Indian Dietetic Association to organise a National Awareness Seminar on Milk. The seminar was attended by leading nutritionists as well as members of various industry associations and government bodies, who discussed milk and nutrition. The panel also discussed technologies relating to enhancing the shelf-life of milk while maintaining its nutritional value.

Tetra Pak has been annually commemorating this day in Malaysia since 2005 by giving out cartons of milk. Tetra Pak also extended its Tetra Pak World Milk Day celebrations to other Malaysian cities, including Johor Baru, Sunway and Penang during the months of June and July 2009.

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India is the world’s largest dairy producer and consumer.

According to the Tetra Pak Dairy Index report, India tops the charts in terms of milk consumption, with 51.5 billion litres of milk and other liquid dairy products consumed in 2008 and a CAGR of 2.7% over the last four years. This is almost double the volumes consumed by the number two milk consumer, China. Since 1999 India has also produced more milk than any other country in the world, and over the last four years milk production increased by a CAGR of 4.3%.

Kandarp Singh, Marketing and Product Management Director, South Asia Markets, Tetra Pak, said: “Tetra Pak has a vision where ‘we commit to making food safe and available everywhere’.

This vision is implemented all across the world with a very clear motto - Protects what’s good.

In India, we are committed to bringing the consumer, packaged food that is healthy and safe to consume. Packaged long shelf-life milk is the core of Tetra Pak. It is also an essential ingredient of the Indian diet and, therefore, it will be Tetra Pak’s endeavour to provide consumers with milk that is unadulterated and has its nutrient content intact without the need for boiling or refrigeration before opening.”

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www.foodbev.com/dairy Issue 26 - August · September 2009

NEWS 17

Ingredients

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Differentiating dairy with Tapioca

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oday’s consumers expect a lot from dairy products. Top quality means premium performance in terms of textural appeal, mouthfeel and, of course, flavour. Tapioca starches offer manufacturers a solution to meet these challenging demands with a clean label marketing edge.

value with an organic proposition, Novation 9330 and Novation 9360 provide all the benefits of these clean label ingredients, with the added advantage of a certified organic label.

Tapioca, also known as cassava or manioc, is extracted from the root of a plant-like perennial grown in 90 countries throughout the world, particularly in South East Asia and South America.

Speciality tapioca starches offer manufacturers a number of benefits from ease of processing to stability, viscosity, texture and flavour advantages. Novation tapioca functional native starches, from National Starch, combine these with consumer friendly, simple and clean ‘starch’ labelling on finished products.

As well as taste, the origin of food ingredients is an important market driver in Europe. Consumers are increasingly wary of additives and are becoming more discerning when it comes to reading labels. The Novation range of functional native starches offers dairy manufacturers the highly marketable advantage of being classified in the EU as ingredients rather than additives. This enables the use of a coveted ‘additive free’ front-of-pack claim and a simple ‘starch’ label declaration.

Taste is a fundamental priority for consumers. Therefore, when creating consumer winning dairy products, it is vital to choose ingredients that do not adversely affect flavour. Light flavours such

as vanilla, peach and apricot are popular in dairy products like yogurts, dairy drinks and desserts but they are easily masked by other ingredients.

Tapioca starches, however, are naturally bland or flavourless and are therefore ideally suited to these applications.

The neutral flavour profile of the Novation range of tapioca starches lends itself particularly to delicately flavoured dairy products. Starches such as Novation 3300 and Novation 3600 do not interfere with the inherent flavours of the original recipe and enhance end-product enjoyment through contributing smooth, creamy textures with a simple ‘starch’ label. For manufacturers looking to add

With new product development continuing apace, dairy manufacturers face a tough challenge in getting their products onto supermarket shelves - and keeping them there. Increasingly, manufacturers are turning to

ingredients suppliers to provide differentiators as well as helping them assess market and consumer trends. Tapioca based functional native starches offer one such route, combining proven performance, premium quality, additive free and organic labelling, and importantly, allowing the inherent flavours of the product to prevail.

Speed up the cheese ripening process and improve the bottom line

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roducers of Continental type cheeses can shorten production time and increase yield - while preserving great taste and texture - by using Chr. Hansen’s new and improved foil ripening production method.

Chr. Hansen has been working with a major European dairy to refine the technique that is applicable in the manufacturing of sliced, grated or chopped Continental cheese such as Gouda and Edam. Key to the method is a series of starter cultures that has been developed in co-operation with select European

dairies providing input, guidance and feedback on the needs of the market. These are known as Chr. Hansen’s Flavour Control.

Foil ripening usually requires wrapping the young cheese in foil and then storing it at 4-7°C while it matures. “A major challenge in traditional foil ripening is building satisfactory taste,” explains Chr. Hansen

Market Development Engineer, Ripening Systems Anne-Claire Bauquis. “Due to the different conditions in the vacuum packed foil, the flavour development often falls short.

“Chr. Hansen has cracked that nut,” claims Bauquis. “Our refinement of the foil ripening method is twofold: We suggest combining a Direct Vat Set starter culture with an adjunct starter culture with a higher proteolytic and peptidolytic activity and we propose storing the foil wrapped cheese at 10-16°C for four to six weeks - one to two weeks shorter than in naturally ripened cheese.”

In the quest for increased yield and shorter production time one has to be very careful not to jeopardise flavour development.

By adding adjunct cultures the

foil-ripened cheese will develop the same quality and flavour as in naturally ripened cheese.

Chr. Hansen recommends the use of Chr. Hansen’s Flavour Control CR-500 culture series to restore a good flavour balance.

The cultures speed up the breakdown of compounds during the cheese ripening process and are a perfect match to full fat or reduced fat Continental cheese free from bitterness.

Chr. Hansen Marketing Director Cheese Cultures Soeren Herskind says the refined foil ripening method produces an 8% increase in yield. “At current rates this yield increase and the concurrent decrease in storage time at the dairy would add €1.5 million to the bottom line of an average size Continental dairy producing 5,000 tonnes of cheese annually.”

© 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 26 - August · September 2009

Ingredients

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More cottage cheese with DSM’s Maxicurd

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SM Food Specialties has announced a new application for its successful granulated protein hydrolysate, MaxiCurd. Cottage cheese manufacturers can now benefit from the increased yield and curd strengthening properties of MaxiCurd and still create a product of exceptional texture, flavour and mouthfeel.

MaxiCurd also gives manufacturers greater flexibility by enabling the use of regular skimmed milk when the supply of fresh milk is limited, and so delivers further cost savings.

solution, and is then ready to be added to the pasteurised cheese milk, just like rennet.

MaxiCurd achieves this improved yield by enabling manufacturers to use a higher pasteurisation temperature without comprising the desired quality and eating enjoyment of the cottage cheese. It works by binding with the whey protein-casein complexes during renneting to stabilise the curds and deliver a consistently firm, high quality cottage cheese.

Without MaxiCurd the curds are very weak; leading to excessive losses during handling and an overly soft texture in the final product.

DSM Food Specialties New Business Development Manager Rutger van Rooijen says: “The global economic downturn is putting manufacturers under huge pressure to improve productivity - the international cottage cheese sector is no exception. MaxiCurd is part of our cost savings ingredient solutions - a portfolio of ingredients brought together to meet the current need to balance commercial demands with product quality. With MaxiCurd they have the potential to increase cheese yield by as much as 4%.

MaxiCurd is a ready to use, protein hydrolysate, specifically developed to improve curd strength and increase cheese yield in a range of cheeses. It only needs to be dissolved in water at 40°C (104°F) in a 10% © 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 26 - August · September 2009

NEWS 19

Ingredients

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Beginnings of market shift due to nutrient profiling in the EU

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he BENEO-Group - which consists of BENEO-Orafti, BENEO-Palatinit and BENEO-Remy - has seen a significant increase in the number of major food producers working with the Group to develop product concepts that will meet the proposed EU Nutrient Profiles regulations.

BENEO-Group Head of Food Application Technology Rudy Wouters says: “We have seen a shift in thinking as major food producers within the industry begin to look at their product portfolios and analyse the impact that the nutrient profiles within the Claims Regulation will have on them.

“We have been advising not only on a range of reformulation strategies to offer reduced sugar and fat options, but also on label improvement, packaging and wording alterations to ensure conformity. Although the nutrition profiles under development include a two year adoption period, money and time is being invested now by

the major players to ensure that they are ready for a new era of nutrition and health claims.”

With the EU Nutrient Profile’s focus on thresholds for sodium, saturated fat and sugars, the BENEO-Group says it is well placed to advise on reformulation strategies. BENEOOrafti’s dietary fibres inulin and

oligofructose, BENEO-Remy’s extensive range of natural rice ingredients with clean label characteristics and BENEO-Palatinit’s functional carbohydrates Palatinose and ISOMALT offer a number of choices for sugar and fat replacement in food producer’s recipe formulations.

Feeding Omega-3 to the Nation

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roda has launched a micro-encapsulated highly concentrated Omega-3 emulsion - Ωmelife - that is smooth and ideally suited to dairy food and beverage applications.

Following the recent EFSA Omega-3 recommendation of a Recommended Daily Intake (RDI) of 250mg, and the estimated global sales growth rate of Omega-3 enhanced foods forecast at 32% between 2003 and 2012, Croda’s development of Ωmelife will enable dairy food and beverage manufacturers to capture a share of this market.

“The fact that Ωmelife consists of only natural ingredients, including Omega-3 (EPA+DHA), whey protein, vitamin E and

purified water, positions it perfectly to deliver high concentrations of Omega-3 to milk and yogurt based products,” comments Croda Business Development Manager for Functional Foods David Jopling. “Ωmelife also looks like milk, dispersing completely when mixed either before or after pasteurisation, and has no effect on the taste or smell of dairy products when dosed at levels that allow on-pack Omega-3 claims,” adds Jopling.

EU committee approves new food applications for life’sDHA

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HA Omega-3 innovator and maker of the life’sDHA brand of DHA, Martek Biosciences, says it has received a unanimous positive vote from the Standing Committee On The Food Chain and Animal Health (SCFCAH) of the European Union for additional novel food approval of life’sDHA in Europe.

This is a significant action that will provide for new uses of Martek’s DHA-rich algal oil in beverages, including milk based and milk analogue drinks. This expands the current categories approved in 2003 that include breakfast

cereals, spreadable fat and dressings, dairy products (excluding milk based and milk analogue drinks) and food supplements.

There are currently more than 30 food, beverage and

supplement products that include life’sDHA available in the EU. “This additional novel food approval will allow Martek to work in even more food and beverage categories and offer

European consumers the important benefits of DHA in healthy and convenient products with life’sDHA for brain, eye and heart health,” says Martek Director of Scientific Affairs in Europe Rob Winwood.

© 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.

20 NEWS

www.foodbev.com/dairy Issue 26 - August · September 2009

Ingredients

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National Starch talks texture

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lobal ingredient specialist National Starch Food Innovation has unveiled the Texicon - a pioneering new tool that explores the intricacies of textural terminology.

This multilingual, pocket sized guide brings the language of texture to life.

Traversing texture from a consumer perspective, it will help food manufacturers interpret and meet customers’ specific sensory expectations.

Designed to inspire moments of textural discussion, the Texicon builds on National Starch Food Innovation’s ongoing research into texture and the sensory eating experience. This tool connects consumer needs, such as satisfaction and gratification, to the specific attributes that satisfy them - from airy and

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.

• • • • • • • fluffy to brittle and crispy. Plus, to help food manufacturers worldwide speak the same language as consumers, the

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

Texicon provides essential textural vocabulary in English, French, German, Spanish and Russian.

Syral opens new applied research centre

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yral has officially opened its new application centre in Marckolsheim, France. This investment is part of a strategy directed towards enhancing the company’s European position as the third largest producer of starch and starch based ingredients for various different industries. The expenditure is included in an amount totalling €160 million for a three year period. in Marckolsheim (the head office) and in Nesle. The site in Marckolsheim has recently started using a second new spray drying tower with patented technology.

© Patrick Bogner

Investments have also taken place for Syral’s manufacturing companies in Belgium, Italy, Spain and for both of the French production locations

Syral has opened a new application centre

Through these investments, Syral is changing and adapting the industrial facilities, in order to better cater to new market trends and to the changing requirements of clients. The investments follow the take over of the Tate & Lyle plants in 2007, and make Syral a competitive player for the future.

The new application centre includes a sensory research laboratory, analytical laboratories with new facilities for analytical research (chromatography, rheology, particle analysis, hygroscopicity) and facilities for product ageing and shelf life research. Syral has trained experts that carry out sensory research on taste and smell and texture.

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www.foodbev.com/dairy Issue 26 - August · September 2009

NEWS 21

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

A family affair

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Blending tradition and innovation The Daubney family (Edith, James and daughter Joan) arrived in Northcliffe, Western Australia, as Group Settlers in 1924 where they overcame the harsh reality of isolation and extremely hard work to forge the beginnings of their farm, now known as Bannister Downs Farm - named after Edith, whose maiden name was Bannister. dairy innovation Editor Geoff Platt found out more about life on the farm.

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he Daubneys became an integral part of the history of Northcliffe, a small South West town relying on farming and the timber industry for its survival. The original farmland continues to be owned by Daubneys and is today managed

by Mathew, his wife Suzanne and their four young children (Elizabeth, Johnson, Campbell & Annalise).

Dairy offers superior quality milk to Western Australia.

As fresh milk is collected it is transferred by a direct pipe across to where it is processed for packaging, only minutes after each cow is milked.

Milking up to 950 cows daily, the Daubneys employ many local people from the Northcliffe region to assist in their milk production of almost six million litres annually. A significant portion of this milk is supplied to Challenge Dairy Co-operative, of which Mat & Sue are members.

The dairy says the system is exclusive to Bannister Downs Farm in Western Australia and the benefits can be tasted in its milk, helping it to boast a longer, fresher life.

Mathew’s parents, Robert and Alison Daubney also live and work at Bannister Downs Farm, along with Uncle Les Daubney and Aunts Valerie and Beryl. The family all farm together, blending traditional methods shared over the generations, along with innovative approaches that are continually developing.

Bannister Downs Farm is home to over 1,500 Holstein Fresian cows, specifically bred to produce the finest quality milk. The herd is hand reared as calves are nurtured to develop into placid dairy cattle to be milked twice daily in the 90 stand rotary dairy, built in 2000.

The cows graze on lush pastures and rest amongst the shady karri and peppermint trees that surround Bannister Downs.

The Bannister Downs dairy is fitted with computer equipment able to electronically identify each cow as she walks onto the platform to be milked and monitors her full lactation cycle.

The Daubneys focus on milk quality when choosing its dairy herd, as they have high standards and expectations for its raw milk product in order to achieve a wonderful flavour and a premium fresh product. During milking the fresh milk is piped only 10 metres, directly from the dairy to the milk processing facility, where traditional processing techniques are used.

In January 2005 construction started on a farm milk packaging facility. It was completed in August that year and provides the extreme measures needed to ensure that Bannister Downs

Visitors can relax as they view the complete precision milk processing and packaging system from a viewing gallery in the Dairy Lounge Café. Open on

Thursdays to Mondays, the café serves coffees (using freshly roasted beans from nearby Yahava of Margaret River), creamy milkshakes and a whole range of chilled and hot drinks. The menu offers a range of snacks including homemade apple pie with fresh cream, country kitchen scones with jam and cream and the Top Paddock Platter - a range of local produce served with a warm crusty cob loaf. From the decking meals area, visitors can see the day-to-day farm activities ticking along in the peaceful surrounds of Bannister Downs Farm.

Happy on the farm - Mathew, Suzanne and family

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www.foodbev.com/dairy Issue 26 - August · September 2009

COver story 23

A family affair

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Blending tradition and innovation The dairy innovation interview dairy innovation Editor Geoff Platt interviewed Managing Director Suzanne Daubney.

What would you say characterises the Australian dairy market at the moment?

There is a growing interest from the consumer in knowing what they are putting on their tables, origins of their food, additives, methods of production and this interest is now increasing to include commodities such as drinking milk. Investigative journalism has recently revealed various additives that have been used in drinking milk, bringing awareness to the consumer that there are significant differences amongst fresh milk products.

According to your website: ‘The family all farm together blending traditional methods shared over the generations, along with innovative approaches that are continually developing’. How important are those traditional methods and how important is innovation to Bannister Downs Farm and dairy?

Traditional farming methods are very important to us, as they represent who we are and how we go about things.

We keep a very simple system with minimal impact on our environment and have done since Group Settlement days.

Currently around 800 acres of the farm remains uncleared with clusters of trees providing great shelter for our herd as well as ensuring a balanced ecosystem is maintained. We run a low stocking rate, and use natural fertilisers where possible - such as lime and dolomite.

Stock management is not based on high volume output, but rather a grass fed system with minimal external feed inputs - crushed lupins from co-farmer, and small mineral supplement to assist lactation management - and our own hay is supplemented at night time.

By accepting a lower milk output per cow, we achieve a higher quality milk as components (calcium, butter fat, protein etc) are higher as the cows are not at thresholds of high stress due to large daily production. This also removes our need for the use of antibiotics, as our cows very

rarely have mastitis or other ailments that can be induced by working on a high output system.

The simple farming system is matched with our very innovative milk processing system. We have captured one of the most traditional milk

With a lower milk output per cow, we achieve a higher quality milk processing systems - batch method as opposed to HTST (High Temperature/Short Time) - and adapted it to allow production of up to 10,000 litres per day, with possible expansion existing. The batch method enables pasteurisation at lower temperatures, which we believe to have significant health, flavour and property benefits to our fresh milk.

Our fresh milk has been recognised by all of the top

baristas as having outstanding properties for espresso coffee making - and I believe this is because it hasn’t been exposed to the higher temperatures of HTST processing systems.

The system does require more skilled labour in order to manage the batches and ensure continuity of production.

However, as we have a team very proud of their product, this is not a problem.

We have also designed our plant to be able to pipe our raw milk directly from our cows through to the processing equipment, requiring no transportable storage and therefore reducing contamination, time and equipment. We begin processing as we are collecting milk from our cows, so within two hours of our cows being milked, we can have it packaged and ready for retail shelves.

Our packaging system is certainly leading world technology with benefits for the environment, the product flavour and nutrition, as well as impressive aseptic features.

Ecolean has developed both a concept packing machine and packaging which is

The Dairy Lounge Café has a viewing gallery allowing customers to view the complete precision milk processing and packaging system © 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.

24 COver story

www.foodbev.com/dairy Issue 26 - August · September 2009

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constantly evolving with rapid improvements and added features, making it the world leader as we head into a future where fuels and waste take on an increasing dominance when a manufacturer chooses a packaging system.

In 2005 you completed construction of a facility to process your own milk. What made you take that step?

Our property is geared up for dairy farming (fencing, water supply etc) and as it is my husband’s passion, we felt that to survive in the Australian dairy industry long term we would need to be able to have some control of farm gate price - and therefore vertical integration seemed to be the only means of achieving this.

Bannister chooses a lighter approach for packaging Lightweight packaging is the approach Ecolean has taken to saving nature’s resources. An Ecolean package weighs just 40 to 50% of a conventional liquid food carton or bottle. Less use of raw materials saves energy during production, transport and waste handling. Independent studies have shown it to be effective throughout the package’s whole lifecycle, from the manufacturing end to the waste end.

Ecolean believes consumers will understand the smartness of the packaging. An obvious advantage is the fact that an empty Ecolean package is totally empty. When viscous products like yogurt are sold in conventional one litre packages, as much as one decilitre stays in the package and is thrown away for no reason. Once empty, the Ecolean package is flat as an envelope and its low weight is undeniable. It saves space in the trash bag, which naturally has a positive effect on the whole waste handling process.

The company let a school put Ecolean packaging to the test. Instead of the regular cartons, milk was served for a week from Ecolean packages. Under normal circumstances, a garbage truck would empty the school’s garbage container once a day. But at the end of the Ecolean week, the garbage container was still less than half full. Low waste volumes keep waste handling to a minimum. www.ecolean.com

As you have said, your milks and flavoured milks are packaged in Ecolean pouches. Tell us why you chose this package.

There is no taint to the product flavour - as the product is in contact with a natural packaging (calcium carbonate based), the packaging is also sterile on arrival and only briefly opened for filling and then immediately heat sealed, so potential contamination is reduced and minimal oxygen enters the packaging. The packaging has significant environmental benefits from manufacture through to disposal.

of poorer quality, used to line pallets or a similar use.

This suggests a strong focus on ‘green’ initiatives. Tell us about your environmental strategies.

We run on LPG gas, and the electricity that we have to use is all purchased through an offset system from our electricity supplier. We are about to convert to a Bio-diesel for all of our distribution trucks. When we make purchasing decisions, our priority is to use local suppliers, and then we insist on environmentally friendly choices.

We are working towards a carbon neutral status - for August 2010 (our original goal). We have eliminated plastics from our system at every possible step, importing biodegradable shrink wrap was one of the last items to remove non-degradable plastics from all of our processing systems. We recycle our cartons (where possible) from our customers and they are either re-used for milk packing, or if

Packaging in action

Tell us about the Dairy Lounge Café? Is it important to let people see the milk packaging process? How popular is it?

The Dairy Lounge Café has been set up as a marketing initiative, as we knew that people would want to come and see our onfarm processing and also make ‘Bannister Downs’ a tangible business for the consumer as we invite them to come and visit. We have viewing windows set up so that all of our processing area is on display as we are proud of our standards of care and therefore have no concerns making this visible. We also have the opportunity to explain to people who we are, what we are doing and why we are different from other processing companies.

They can enjoy the evidence of this with our fresh milkshakes and premium espresso coffees (we have our own café manager/ barista onsite 5 days a week).

How do you see the future of dairy in Australia in general and Bannister Downs Farm in particular? Will you be adding to the product portfolio?

At Bannister Downs our emphasis is on quality and this applies to all aspects of our business. Due to this, I am more interested in producing a smaller product range that we can remain focused on producing to a high standard.

We are just about to embark on our first export venture to Hong Kong, which has been a project in development since January 2008 and it is very exciting to see this so close to fruition. Our emphasis for the next 12 months is on growing our flavoured products sales and increasing our presence on supermarket shelves in order to reach greater production efficiencies that will be able to fund further development of our plant.

© 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 26 - August · September 2009

COver story 25

advertising and marketing communicating with the consumer

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page 27

page 29

West Country Farmhouse Cheesemakers - cheese in space

New advertising from Müller and Land O’Lakes

page 27

page 30

Milk builds bones - Israel Dairy Board

page 28

The Dairy Council advertising

Recent ‘Got milk?’ celebrities

page 31 Bauer’s romantic movie tie-in campaign

through the ages

Advertising and marketing is a key part of getting the dairy message across to the consumer - whether it be a generic message about the healthy nature of milk and dairy products or to promote the merits of one particular brand and drive sales.

In this feature, dairy innovation looks at some of the recent adverts and promotions in the dairy sector, with a look at the stories behind them. Also included is a dairy archive that preserves an important part of social history.

© 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.

26 special report

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2009: A Cheese Odyssey

D

om Lane of public relations company Bray Leino explains how ‘off the wall’ ideas create lots of publicity for a group of cheesemakers.

Boldly going where no Cheddar had gone before, at 04.30hrs on Tuesday 28 July 2009 West Country Farmhouse Cheesemakers in the UK launched a 300g wedge of handmade-on-the-farm extra mature Cheddar into the upper atmosphere above Clench Common in Wiltshire. Why? To be the first cheese wedge into space, to raise the profile for the WCFC brand and to create opportunities to talk about its unique benefits. For 36 hours twelve dairy farmers in the South West orbited the airwaves, generating a level of empathy for their product that can’t be bought with BOGOF (buy one get one for free) promotions.

Whilst West Country Farmhouse Cheddars are of the highest quality and command a premium, the volume of production is small in comparison with the main contenders in the market.

The West Country group can’t compete with high advertising spends and price promotions, so are brave enough to invest the little resource they have into more creative marketing, achieving differentiation through imagination and earning column inches and plenty of airtime.

Trust in your public relations agency’s creativity and strategic common sense is imperitive.

Reticent at first, these days the West Country group has

more confidence in ‘off the wall’ tactics since the success of the ‘cows with accents’ story, cheddarvision.tv, cheddarometer. com and the formula for the perfect cheese sandwich. These public relations stunts have proved that the British media and their audience are happy to be sold to as long as they’re entertained at the same time.

If you are prepared to take yourselves less seriously than your product and are prepared to go all out to make sure the stunt has real talkability, then you’ll find yourselves with plenty of chances to fly the flag.

We let all the local and regional radio stations know what we were attempting, invited local TV to come and film the launch and issued a release to national, regional and online newsdesks.

With BBC Points West watching and having completed national radio interviews with Heart and Magic FM, the pressure was well and truly on. But whatever the outcome of the project, we knew people would be interested in the endeavour - it had all the key ingredients: topicality, eccentricity, originality and jeopardy. From the outset we made sure we were available for live interviews and managed to maintain the momentum of the story by making the most of the progress of the Cheddar as it was launched, lost and finally found.

news release calling for the public to help us find the cheese lost in space.

What happened next was interstellar. BBC Breakfast News, Daily Mail, The Times, the BBC Online Homepage, Western Daily Press, BBC Radio stations including Cambridge, Swindon, Wiltshire, Somerset, Northampton, Newcastle, and Star FM, Midwest FM and Bristol Community Radio all ran the story all day on the Tuesday, using live interviews throughout and engaging their listeners with phone-ins, quizzes and an appeal to keep eyes skyward.

The cheese eventually turned up in a back garden in High Wycombe the following morning and the local police station contacted West Country with much amusement. We sent out another release detailing the return of the cheese and even more coverage ensued.

The Cheddar’s odyssey achieved more than 60 pieces of online coverage; several local Buckinghamshire and West Country press pieces (including a page in the Western Daily Press); national press articles including pieces in The Sun,

The Times and Daily Mail; television coverage including rolling bulletins on BBC Breakfast News, BBC News 24 and 7 bulletin spots on BBC Points West and BBC East; and 33 interviews on local BBC radio stations the length and breadth of the country, resulting in over 100 broadcast slots. We recorded 165 tweets on the day of the launch and inspired one BBC DJ to run the story on his Facebook site.

Total airtime for West Country Farmhouse Cheddar exceeded 4 hours and the total OTS (opportunities to see, hear or read) is estimated at 300-400 million. That’s a lot of close encounters - of the curd kind.

Milk builds bones Released in early 2009 was this advertisement on behalf of the Israel Dairy Board. It was created by the Tel Aviv advertising agency Regev Kavitzky.

Lost in space The launch went off smoothly, more nationwide local BBC radio interviews ensued, but what of the Cheddar? Its speciallydesigned pod contained a GPS tracking device which failed to send back any messages to us on terra firma. So we issued a

© 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 26 - August · September 2009

special report 27

Advertising and marketing Communicating with the consumer

1920s

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1930s

1940s

1950s

Dairy adverts provide living archive

O

n the 24 February 1920, a group of gentlemen met in London for what was the first official meeting of the National Milk Publicity Council. The organisation they began still exists today as The Dairy Council and continues the work they began 89 years ago.

It has been an eventful 89 years of dairy marketing, education programmes, industry events, health and nutrition research, and issues management.

Some of the most iconic images in the history of advertising were

2000s

generated during this time. The ‘Drinka Pinta Milka Day’ slogan of the 1950s entered the national consciousness and earned a place in the dictionary. By the 1980s, this had become ‘Gotta Lotta Bottle’ and in 2000 we were urged to drink ‘The White Stuff’.

1980s/1990s

Many of the old adverts, promotional and educational materials have been collected and preserved, and are now housed at the History of Advertising Trust in Norfolk.

“The Dairy Council’s historical archive is one of the most fascinating and dynamic living archives in the UK,” says History of Advertising Trust Chief Executive Barry Cox. “In the time before the existence of the

1970s

NHS (National Health Service), the activities and materials documented within it were uniquely created to improve the health and well being of the population, through the promotion of milk and dairy products.

“With its wealth of historical and social content, it tells the story of every day life in Britain, and is indeed a national treasure.”

1960s

© 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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Müller campaign focuses on breakfast

A

new TV and consumer press advertising campaign for the Müller Healthy Balance Corner brand is part of a major push to increase the consumption of yogurt at breakfast.

The TV advert, entitled Heel, opens with a woman enjoying a pot of Müller Healthy Balance Corner. The ad is accompanied

by Nina Simone’s ‘Ain’t Got

No/I Got Life’ soundtrack, now synonymous with Müller advertising. The woman sets off for work with a spring in her step. As she walks along a busy

street, the heel on her shoe breaks off. Unperturbed, she carries on serenely as if nothing has happened and the voiceover explains ‘And when you feel good, nothing can get you down’.

Forming a major part of the £2 million marketing support package behind the relaunch of

Müller Healthy Balance Corner, the TV ads appeared on air during breakfast programmes as well as in other daytime and evening slots, and will be supported by a press campaign in women’s weekly and monthly titles as well as weekend supplements, plus online activity.

Butter made from ‘colives’

B

utter comes from a cow. Olive oil comes from olives. So a new butter from US dairy company Land O’Lakes that combines butter and olive oil comes from . . . colives, of course.

That was the message in a tongue-in-cheek TV advert to support the launch of the butter created by Land O’Lakes’ advertising agency for 75 years Campbell Mithun.

Adweek describes the colive as “an olive shaped object with the distinct markings of a Holstein cow”. And it moos. Its creation was a way to bring Land O’Lakes to a new group of consumers,

said a report in the Minneapolis business journal, quoting Campbell Mithum Creative Director Robert Clifton Junior.

While the Minneapolis Public Relations Blog quoted agency CEP Steve Wehrenberg as saying: “Our goal with this spot is to not only make this butter a new household staple, but to illustrate the simple goodness Land O’Lakes has come to represent throughout the years.”

The advert opens with a real cow on the set, helping to illustrate the blending of two pure natural ingredients to create the rich and creamy butter.

According to Adweek’s Mark Dolliver: “The colive ploy implicitly acknowledges the novelty of mixing the two, but making it seem fun rather than weird. The voiceover’s reference to ‘The Land O’Lakes butter you love, with the pure goodness of olive oil’ leaves the welcome thought in your head that butter has been transformed into a health food. The clean, uncluttered visuals help to

augment that impression. With its graphic elements popping out of a white background, the look of the commercial (right down to the sans serif type spelling out Cow, Olive and Colive) is sleek without seeming unduly arty.”

To view the ad, visit www.tinyurl.com/lpvjqh

© 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 26 - August · September 2009

special report 29

Advertising and marketing Communicating with the consumer

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‘Got Milk?’ - the latest celebrities

T

he iconic US Got Milk? milk moustache campaign continues to attract the celebrities. Among the latest is American auto racing driver Danica Sue Patrick, currently competing in the IndyCar Series, as well as being a model and advertising spokeswoman.

American professional skateboarder Ryan Sheckler has also signed up. Ryan is also the star of the MTV reality show Life of Ryan. Two NBA (National

Basketball Association) stars have joined the line up. Dwight David Howard, nicknamed Superman, is an American basketball player for Orlando Magic while Chris Paul is

team captain of the New Orleans Hornets.

million albums worldwide and has won five Grammy Awards.

Wearing the famous white moustache from the field of music is Usher Raymond IV, who performs under the name Usher.

He is an American recording artist and actor who rose to fame in the 1990s. To date he has sold approximately 38

Also from the field of music are The All-American Rejects - a four piece American rock band formed in 2001. The band includes lead vocalist and bass guitarist Tyson Ritter, guitarists Nick Wheeler and Mike Kennerty, and drummer Chris Gaylor.

© 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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Bauer offers a great on pack proposal

G

erman dairy company Bauer used the lead up to the premiere of the Sandra Bullock and Ryan Reynolds movie The Proposal to introduce an on pack promotion on its range of four 100g multipacks yogurts.

The promotion features an on pack game with purchasers having the chance to win attractive prizes.

The first three winners were offered their own private showing of the film for themselves and 50 friends at a cinema of their choice.

www.foodbev.com/dairy Issue 26 - August 路 September 2009

special report 31

School Milk

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World School Milk Day is celebrated on Wednesday 30 September 2009. It is an important opportunity to focus on and publicise school milk. School milk schemes have a key role to play in both the developed and developing world. They are an important way of delivering health and nutrition to youngsters as well as establishing dairy in the mindset of these youngsters.

In this feature, dairy innovation takes its annual look at this important sector of the global dairy industry.

Supporting School Milk Tetra Pak has long been a strong and active supporter of school milk and school nutrition programmes. dairy innovation Editor Geoff Platt talks to Ulla Holm, Director of Tetra Pak’s Food for Development Office, about the company’s work in this area.

Why are school milk and school milk schemes so important?

Since the 1960s school milk and school nutrition programmes have played an important part in our business and have been part of our commitment to make food safe and available, everywhere.

Milk provides essential proteins and amino acids, which help to develop young children’s brains and bodies. Experience shows that school milk programmes improve the health and learning capacities of children and also often function as a catalyst to increase demand for locally produced and processed quality milk.

What have been some recent trends and developments in this sector?

Tetra Pak began supporting school milk programmes in the 1960’s in countries such as Japan and Mexico. In 2000 we set up the Food for Development Office

(FfDO), which works in close partnership with governments, development agencies, NGOs and customers to co-ordinate and make available our extensive knowledge in agricultural development and school feeding programmes. Today, Tetra Pak is involved in school milk initiatives in over 50 countries, serving about 50 million children - 29 million in developing countries - across the world.

After last year’s international food crises, followed by the financial crises, we have seen that United Nations (UN) agencies now jointly highlight the need to support small and medium sized farming and develop the whole food value chain, using local entrepreneurs as the engine for growth. A new report from the World Bank and World Food Programme, confirms that school feeding is the best way to support vulnerable groups and that linking school feeding to local food production and processing is a win-win situation for a country.

Already in 2006, Tetra Pak FfDO activities were recognised by the UN, with the 2006 World Business Award and today Tetra Pak’s model linking school feeding and nutrition programmes to dairy development and private sector development is widely recognised by many governments, UN agencies, international development agencies and NGOs. Has the global recession, with governments under pressure to reduce costs, had an impact on school milk schemes?

We see continued interest and commitment from governments

to develop and grow school feeding programmes, linked to the agricultural value chain.

we have made in our global school feeding programmes, especially in the current climate.

In the past year we have, in fact, seen continued expansion of programmes in different countries such as India, China and Haiti.

For example, in Mumbai, India, the scheme managed by local government last year covered more than 125,000 children.

Although the programme faced challenges due to a contamination scare, it is now expanding and reaches about 180,000 children with the intention of doubling in the near future. Efforts are now being made also to expand the programme to other parts of India, including Delhi.

In Haiti, we are working with Tetra Pak’s local customer VIVA to participate in two school feeding programmes funded by the World Bank. The initiative already covers 50,000 children.

Iran now has one of the largest school milk programmes in the world. In Russia, government commitment has resulted in a Moscow plant dedicated to producing school milk.

Highlight some of Tetra Pak’s activity in this field.

At Tetra Pak, we are very proud of the progress and achievements

In 2008, Tetra Pak partnered with the Guatemala based Nutrition Institute of Central America and Panama (INCAP) to develop a ready to drink (RTD) version of their Incaparina nutritional cereal beverage. Produced by our local customer, the RTD product offers a safe, easily distributed alternative for rural areas with sub-standard hygiene and lack of potable water while providing consumption control. It is being sold commercially and has now been launched in a government emergency and disaster relief feeding programme targeting severely malnourished children in rural areas.

In addition to the expansion of some of our established programmes, we have in the past year initiated pilot programmes

© 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.

32 update

www.foodbev.com/dairy Issue 26 - August · September 2009

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in Morocco and Kenya, working with local NGOs, governments and customers. Our Moroccan initiative is focussed on two regions in particular, where we target nearly 4,000 students in 37 primary schools with fortified milk.

• Tetra Pak will be supporting the 10th World School Milk Day on Wednesday 30 September 2009. It also supported World Milk Day on 1 June 2009 and you can read more about that on pages 15-16.

World School Milk Day is on 30 September 2009. Cool Milk, a leading UK school milk provider, has designed a logo for the Day.

The Future of FAO’s School Milk Conferences Michael Griffin, Senior Policy Officer for the Food and Agriculture Organisation (FAO) of the United Nations, has long been an important driving force in the area of school milk. He spoke on the subject at Zenith International’s Global Dairy Congress in Athens in 2008 and has been a key figure in the many School Milk Conferences that were held between 1998 and 2006. In this article for dairy innovation, he considers the future of these conferences.

In life, things can happen for many reasons: some are planned; some happen by chance; some are brought about by others. It might be nice to see the series of 19 school milk conferences which FAO has supported as being part of a process that was planned from the inception. In fact, when the first meeting was held in South Africa in 1998, it was neither my plan nor intention to hold any others. The fact that there have been many subsequent conferences arose directly from delegates’ interest following attending, or hearing about, the first conference or one of the subsequent conferences in the series and wishing to hold one in their own country.

As the process was unplanned, there was no budget and from the very first a mixture of sponsorship, donations and registrations fees have been used to finance the meetings.

This ensured that a robust model emerged. It also meant that most meetings either made a profit or at least broke even. A commitment to finance the conference proved to be a very effective way of weeding out countries that applied to host a meeting. From my side, as the conferences were independently funded, this allowed great flexibility in deciding when and where the meetings would be held and how they should be run.

In many cases, the hosts had never run an international conference before and there was much to be learnt. It was a great source of satisfaction to see a conference emerge through a process of hard work and co-operation. In time, a rhythm developed of two to three conferences being held per year.

Subsequently, the frequency was reduced to one conference per year - this was despite my being transferred to another job within FAO in 2004. Moving jobs did, however, take a toll on the amount of time I could dedicate to conferences and school milk in general. As a result, the last conference in the series was held in 2006 in South Africa - where we started in 1998 and working with the same partner: the Milk Producers Organisation.

The start of a new cycle?

The conferences focus on providing a forum for the exchange of information and experiences between professionals working within school milk programmes. FAO’s role is principally in the area of planning the programme and serving as a central contact point.

The geographical, cultural and economic diversity of countries wishing to host meetings has continued to amaze me. This can be best illustrated by the locations of conferences to date: South Africa, the United Kingdom, Australia, Thailand, Austria, the Czech Republic, Colombia, Canada, Lebanon, Finland, China, Mexico, Sweden, Iceland, Uruguay, the United States, China (2nd), Uganda and South Africa (2nd).

At this point, I cannot say if we have come to the end of the cycle or the start of a new one. I’m writing this at a time that I am moving jobs again within FAO and perhaps my new responsibilities will take me closer to school milk and allow me to take up the work once more. Today, I received an invitation to attend a meeting on school milk in Romania, so I would like to take this as a sign of a new beginning . . . or rather a restarting. For the past five years, I have continued to maintain contacts with partners in the field of school milk and feel that the interest is as strong as ever.

A related idea close to my heart is establishing an International School Milk Information Centre based at FAO’s headquarters in Rome to meet requests for assistance and facilitate information exchange. In the past, commitment to school milk has been sufficient to mobilise substantial resources. In the light of this I am looking forward to the further development of FAO’s work on school milk.

For further details on the conferences and FAO’s work on school milk, visit: www.fao.org/es/ESC/en/15/162/ highlight_169.html You can contact Michael at Michael.Griffin@fao.org dairy innovation would like to hear your views on the future of School Milk Conferences. Email us at: geoff.platt@zipublishing.com

© 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 26 - August · September 2009

update 33

School Milk

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Europe’s ‘Milk Power!’ photo competition European Commissioner for Agriculture and Rural Development Mariann Fischer Boel announced the three winners of the ‘Milk Power!’ competition during a visit to a school in Paris. The competition was part of the ‘Milk - Drink it up!’ European campaign, aimed at informing Europeans about the benefits of milk and dairy products as a healthy alternative to junk food and fizzy drinks.

“These days our diet affects not only our physical condition but increasingly our psychological wellbeing too,” explained Commissioner Fischer Boel.

“The 22 million European young people who are overweight or obese can testify to this. The European Union has already allocated more than €55 million to fund the European School Milk Programme this year.”

1st place - by Benedek Horvath

The Editor of dairy innovation asked members of the List whether the recession had had an impact on the provision of school milk, with governments looking to save money in this area or with parents unable or unwilling to pay for the service.

to vote for their favourite pics.

Fischer Boel named the lucky winners - who each won a Wii Sport console. In first place was Benedek Horvath from Hungary, with Andrea Cremona (Malta) and Teresa Videva (Bulgaria) coming second and third respectively.

710 young photographers sent in entries and internet surfers throughout the EU were able

For information about the European School Milk Scheme, visit: www.drinkitup.europa.eu

2nd place - by Andrea Cremona

International review The School Milk List is a free service provided by the Commodities and Trade Division of the Food and Agriculture Organisation (FAO) of the United Nations. It is an email network to facilitate the exchange of information on developments relating to school milk programmes.

The photo competition was part of the EU drive to raise awareness about good nutrition among children and teenagers.

“I am thus delighted to see that many young people have demonstrated their creativity in showing us how much they love milk products.”

Economic impact Beth Johnstone, Executive Director of the School Milk Foundation of Newfoundland & Labrador in Canada responded: “The School Milk Foundation of Newfoundland and Labrador subsidises the price of milk for students and we make the milk more accessible throughout urban and rural areas of the province that might not otherwise have milk in schools.

Our School Milk Programme charges 55 cents for 250ml of milk or $1.10 for a 500ml carton, which is considerably less than the prices charged outside of the School Milk Programme.

3rd place - by Teresa Videva

“We have experienced a reduction in school milk sales of approximately 10% over the last school year (September to June). Some parts of our province - particularly rural areas - have been hit hard by the recession, while the major urban centres seem to be doing fairly well. One of the suspected reasons for the drop in School Milk consumption is the recession.

“In terms of government funding for our programme, we receive a provincial government grant that covers the cost of the packaging (ie gable top cartons) and so far there has been no indication that our grant will change.”

Mona, from Iran, sent the following comment: “The continued commitment of the Iranian government to provide free milk to over 12 million children across Iran is highly commendable, despite lower budgets due to reduced oil prices (among other factors). I believe it is one of the largest free milk programmes in the World.

“The World Food Programme has also recently been supporting the programme with educational activities in schools and for teachers on the health benefits of milk, thereby further adding to the benefits of distributing milk as a base for nutritional education and capacity building.”

© 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.

34 update

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World School Milk Day 2009 fast approaching In September, the Ontario dairy industry will unite once again to celebrate World School Milk Day (WSMD) in elementary schools across Ontario. Over 910,000 students in more than 2,600 schools will receive complimentary milk with supporting school and classroom curriculumbased teaching activities in recognition of WSMD.

This year, the Ontario Dairy Council, Dairy Farmers of Ontario, Licensed Independent Dairy Distributors of Ontario and Ontario dairies have once again agreed to offer students complimentary milk to acknowledge and celebrate WSMD. In doing so, they will also promote the Elementary School Milk Programme. The focus of WSMD is to showcase milk’s health

benefits and its contribution to helping elementary school children thrive physically and achieve academic success.

Ontario’s successful Elementary School Milk Programme is in more than 70% of Ontario schools. Dairy Farmers of Ontario says it wants to continue to expand this to include more students and more schools.

School milk schemes - battling against the odds dairy innovation also asked for information about School Milk schemes around the world.

In May 2008 Tetra Pak launched a new school milk programme in Haiti, which is funded by the World Bank’s Education for All Fast Track Initiative and initially covered 10,000 children. Ulla Holm, Director Food for Development Office, Tetra Pak writes: “After only one year we are partners in two school milk programmes for school children in poor urban and rural areas in the Cité Soleil district of the capital Porte-auPrince, Bel Air and the Plateau Central. The programmes have grown to cover 50,000 children.

“Tetra Pak’s Food for Development Office is working with local dairy VIVA S.A. to deliver UHT

fortified flavoured milk in Tetra Classic Aseptic packages. The first deliveries were made to school feeding programmes run by the two non-governmental organisations (NGOs), Catholic Relief Services and the Bureau de Nutrition et de Développement.

“Together with other local NGOs we have also been developing proposals to apply for additional funding and to increase the programme coverage. We are also investigating locally grown products to provide alternative nutritional formulations. As part of the long-term development plan for school milk in Haiti, we work with our sister company DeLaval to develop the local milk collection and milk production infrastructure.”

Haitian boy gives a thumbs up after receiving VIVA flavoured milk

There is a school milk scheme in the Gobi Desert in Mongolia

It can work anywhere One list member sent a slide about school milk in the Gobi Desert in Mongolia, taken from a presentation given in Eritrea last year. The school nutrition lunch programme is part of an integrated generic milk marketing and consumer awareness campaign involving public-private sector partnerships. As the slide comments: If school milk works in the Gobi it can work anywhere!

Another list member wrote about his hopes for Zimbabwe.

The dairy industry faces a lot of challenges and, at the moment, there are no school milk programmes in the country.

The writer said his organisation - MilkZim - was pursuing efforts to increase milk production growth. “In our efforts we want to incorporate feed schemes as a pump primer for small scale milk production growth as has happened in Mongolia and the Philippines.”

In celebration of World Milk Day there was a meeting to launch a pilot project for village farmers in Domboshava, 30km North East of Harare. Humble beginnings said the writer. “We hope if this project gets the support that we are looking for, Zimbabwe will eventually manage to feed its multitude of malnourished children in schools and the communities.”

© 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 26 - August · September 2009

update 35

Yogurt and yogurt drinks Innovation feature

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Yogurt and yogurt drinks are always a prominent feature of our Innovations pages at the start of every issue of dairy innovation. In this feature - with the help of Müller UK, Martek Biosciences and Tetra Pak - we take a look at the yogurt market, consider the prospects for Omega-3 in yogurt and yogurt drinks and a customised, flexible production solution for yogurt.

First, Zenith International Dairy Market Intelligence Manager Esther Renfrew provides a global overview of the yogurt market by region.

A whistle stop tour of the global yogurts and drinking yogurt market trends prevalent in this sector are a move to natural, organic and free from artificial additives and preservatives. Bio yogurts and luxury yogurts are also proving popular. For example, in the UK, luxury yogurts have a 25.9% value share. Another trend is the inclusion of seeds, oats, grains and superfruits in or with the yogurt to make it a tempting ‘onthe-go’ treat.

Esther Renfrew

Yoğurt The first challenge in writing this is what spelling of yogurt should be used - yoghurt or yogurt? The word is actually derived from the Turkish yoğurt. The letter ğ was traditionally rendered as “gh” in transliterations of Turkish, which used to be written in a variant of the Arabic alphabet until the introduction of the Latin alphabet in 1928. In the US, the usual spelling now is ‘yogurt’ and in the UK both ‘yogurt’ and ‘yoghurt’ are both current, as well as a third acceptable spelling alternative ‘yoghourt’. In Canada, brands typically use ‘yogourt’ as it is correct in both official languages.

The consumption of yogurts can be traced back to at least the 11th century to medieval Turkey, and the first patented yogurt with added fruit jam was in 1933 by a dairy in the Czech Republic.

Fruity yogurt was introduced to the US in 1947, by Dannon.

Today, yogurt is available in many different varieties from plain, to low fat, indulgent to organic, premium to functional. The key

The high levels of innovation needed to compete in the yogurt sector means that branded products dominate the category.

However, in the current economic environment, private label sales have been gaining market share at the expense of branded, to the extent that Danone announced it was commencing production of private label yogurts - the first time in its history - as the company had focussed on its strong portfolio of global brands.

Many brands of yogurt have recently seen a move from being marketed as a ‘diet’ product to ‘healthy’ as consumers move from structured diet plans to more holistic and natural approach.

Regional review: West Europe Yogurt volumes are significantly above other dairy products such as dairy desserts and fromage frais.

Consumption has been growing year on year to around 4.8 million tonnes in

2008, with forecasted volumes approaching the 5 million tonnes mark by 2012. France and Germany dominate in terms of overall volumes, the Netherlands however, has the highest per capita consumption of around 22kg (with the average for the region fluctuating around 11.5kg).

Market value has also shown a steady upward trend to reach over €11million in 2008 - previously this was linked to value growth in indulgent, branded, functional, organic and other premium yogurts - in fact, market value growth has been around twice that of volume growth which demonstrates that products were becoming more premium.

However, in 2008, value growth was linked to the high dairy prices witnessed throughout the year.

In 2009, limited value growth is forecast as consumers switch consumption to private label at the expense of branded.

East Europe The yogurt market now exceeds 1 million tonnes and is continuing to grow. Volume growth has been around 20% since 2003, with year-on-year growth hovering at around 4%. Consumption per person is highest in Bulgaria (16kg) and Slovenia (10kg) with lowest consumption in Belarus and Ukraine with 0.5kg and 0.6kg respectively. Value has risen at an even greater rate than volume, rising by over €610 million from 2003 to 2008.

The yogurt market is forecast to grow at

around 3% year on year, reaching 1.2 million tonnes by 2012, with growth particularly high in the Ukraine. Per capita consumption is expected to rise from 3.4kg in 2008 to 3.9kg in 2012.

North America The yogurt market showed impressive growth in this region, rising by a third from 2003 and 2008. Canadians consume more yogurt per head than the US population - nearly twice as much in fact - 7kg versus just under 4kg in 2008. Functional ingredients such as probiotic yogurt - in particular in the USA lead by Dannon - is making a considerable impact in the market.

It is expected that consumption will continue on an upward trend but growth will not be as substantial as during the previous few years. Year on year growth should be around 4% in 2008 and 2009 but then will tail off to 2% in 2011 and 2012. The overall volume growth is still impressive at 20% from 2008 and 2012, and per capita consumption rises from 4.1kg in 2008 to 4.4kg in 2012.

Functionality will be the main driver, in particular probiotics.

© 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.

36 yogurt

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Consumers in the US perceive yogurt as healthy, convenient, portion controlled, and a good medium for providing additional health benefits such as Omega-3 and probiotic additives.

Indeed, since 2001, household penetration has increased from 72% to nearly 81% in 2008.

However, American consumption still lags behind consumption in Europe where they eat five times as much yogurt as their American counterparts. Dannon’s Activia has been the star performer with sales of Activia increasing by 48% to $181 million, according to IRI last year. Activia Light sales also grew by 197% to $57 million.

Middle East Yogurt consumption has experienced double digit growth year-on-year since 2003.

Turkey dominates this market accounting for over two thirds of volume, with average per head consumption at just under 8kg.

Consumption does vary between countries - for example, in the UAE it stood at around 14kg, whereas in Lebanon it was just under 2kg in the same year.

Year-on-year growth is strongest in Turkey, but has also been strong in the UAE. The impact of demographic changes in the UAE in 2009, due to the current economic crisis, are yet to be fully felt.

The overall yogurt market is valued at over €1,500 million, and volumes are predicted to reach 1.25 million by 2012.

Asia Pacific This market has seen impressive growth with an increase of over

45% between 2003 and 2008 reaching 1.6 million tonnes.

Japan and China together accounted for 73% of this volume, and other important markets for yogurt were Australia and South Korea. Per capita consumption is rising fast in the majority of countries: 0.3kg in 2003 up to 0.5kg in 2008 and forecast to reach 0.7kg by 2012. The market value reached €4,000 million in 2008. The strong growth of the

yogurt market should continue in the near future with China still driving increasing volumes.

In more mature markets, such as Australia, functionality will drive growth. In other areas, yogurt will become more mainstream as the population has increased disposable income and dairy consumption becomes increasingly part of their diet.

Overall, yogurt, however one wishes to spell it, has proven to be a staple part of consumers’ diets across the globe able to weather the current difficult economic climate, with great functional potential.

More information is available from Zenith’s Global Dairy Products Report or alternatively contact dairy@zenithinternational.com Tel: +44 1225 327 913

© 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 26 - August · September 2009

yogurt 37

Yogurt and yogurt drinks Innovation feature

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Challenges and opportunities

Chris McDonough

C

hris McDonough, Marketing and R&D Director of Müller UK, Britain’s biggest yogurt maker, gives his thoughts on the yogurt market - and he starts with market trends.

“There has certainly been a lot of challenges facing the industry over the past year in terms of fairly hefty increases in commodity prices and also a number of environmental challenges, but there has also been a lot of positive news within the chilled yogurt and pot desserts (CYPD) category,” says McDonough.

Figures from Nielsen reveal that CYPD sales as a whole are up by 4.8% adding £96 million to the £2.1 billion category. “Total yogurt sales have increased by 6.7%, children’s yogurts are up by 3.2% and even functional yogurt drinks which were in decline at this point last year grew by +1.9%, so every major sector within the category is now back in growth on an annual basis.”

The Müller brand portfolio has accounted for 30% of this upturn.

Over the past 12 months there has been strong growth from Müllerlight - up by 17% - and Müller Little Stars, growing by 19.1% - almost six times the children’s sector increase of 3.2%.

Healthy eating trends Müller UK cites a number of factors that are contributing to

both volume and value growth.

Although value (+6.7%) is growing well ahead of volume in the yogurt sector (+1.5%) - due, in part, to a combination of general food price inflation and less focus on aggressive deep cut price promotions - the company says that increased penetration and consumption are also contributing to the growth. It attributes this to healthy eating trends, high levels of marketing investment by manufacturers and an increase in usage occasions, but the company believes there’s still an enormous potential for growth.

“We’ve come a long way in two decades. In terms of penetration levels most households (91% - TNS) in the UK now purchase yogurt, but per capita consumption is still way behind the European average and that is where the opportunity to grow the category lies,” says McDonough.

“When yogurt first became widely available in the UK it was just standard yogurt which was, by and large, consumed solely as a dessert. Today we have more types of yogurts to choose from to meet different consumer needs and changes in lifestyles - we’ve got functional yogurts, everyday yogurts, indulgent yogurts as well as yogurts specifically aimed at children and even breakfast yogurts.

- breakfast and snacking, in particular, are prime target occasions.”

So far, the recession hasn’t had a major impact on consumer purchasing habits although there have been the first signs of a slow down in growth rates over the last 4-12 weeks. “There hasn’t been a significant shift in people’s shopping patterns,” explains McDonough. “They are buying in the same quantities and the same frequency. There has been a slight move away from the luxury end of the yogurt sector - sales in the top third price bracket are down a little, while sales are up in the mid to lower sectors.

This is partially attributable to people opting out of organic yogurts which sell at a price premium, but some is probably due to an element of general belt tightening and trading down.”

“Because of the Consumer variety of quest different Turning to styles of consumer yogurt trends, Chris available they McDonough play a much says: “Among bigger role the key category in consumers’ trends is the diets, but further consumer quest expansion of for great taste, usage occasions is naturalness and undoubtedly one of simplicity, the keys to Summer saw the arrival of a new and a desire unlocking the seasonal Limited Edition flavour for to get back full potential of Müllerlight - Summer Berries to basics the category

which is also being experienced in many other grocery categories.

“There’s also a huge amount of consumer focus on the provenance of food in general and the dairy category is no exception. People want to know where their food is sourced from, they want to know how many miles it has travelled and they are more concerned about animal welfare and husbandry than ever before. They are increasingly looking to suppliers and manufacturers to provide this information.”

Switching to brand activity, McDonough adds: “In terms of product developments over the past year, there has been a lot of renovation activity taking place through brand extensions, new flavours and re-packaging, all of which keeps the category moving forward.”

Chris McDonough concludes: “Last year, Müller accounted for almost 30% of the CYPD category growth (Source: IRI) and we also accounted for a 25% share of the category’s £89.7 million media spend in 2008 (Source: Ad-dynamix).

We are continuing to focus on growing and developing the category through continued investment which will build brand equity, bring new users into the category, encourage lapsed users to re-appraise our brands and increase useage occasions.”

© 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.

38 yogurt

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Getting smart in the yogurt industry

M

artek Biosciences Corporation Senior Marketing Manager Sarah Sullivan looks at the prospects for Omega-3, and particularly DHA, in yogurt and yogurt drinks.

Dairy products are an ideal platform for fortification because they already have a healthy banner and are widely consumed. But taking advantage of this buoyant market is not straightforward - not all healthy ingredients are suitable for dairy applications, and when they are, their inclusion almost always necessitates some degree of reformulation. So what are the prospects for Omega-3, and particularly DHA, the only Omega-3 that has brain, heart and eye health benefits, in yogurts and yogurt drinks?

DHA is one of the hottest topics in health ingredients today, thanks to the growing evidence of its powerful benefits throughout life.

Ideally suited to dairy applications, it is also one of the easier ingredients manufacturers can select when looking to fortify their products, especially when compared to other nutrients.

Proven yogurt solutions

The vegetarian option Dietary DHA is available from two key sources: fish oils and algae. Of the two, algal DHA is a more attractive option for dairy beverage applications because it has very little impact on the product’s sensory characteristics and is vegetarian.

It does not require an allergen statement on the label, which is necessary when using fishderived Omega-3s. Martek’s life’sDHA is available in two forms - a triglyceride oil or microencapsulated powder allowing easy addition.

Appealing to all ages The lifelong health benefits of DHA Omega-3 are aligned with the popularity of yogurts and yogurt drinks among all ages. As a result, a number of successful market leading products have been launched throughout Europe, the USA and Australia targeting different age groups. Examples include Yoplait Kids drinkable and spoonable yogurts, ABC infant yogurt (from Central Lechera Asturiana) and a line of DHAenriched yogurts, for infants, toddlers and adults, from Vaalia in Australia. All these products are manufactured by major processors, and reflect the growing demand they have identified for DHA-fortified dairy products.

With no sign of an end to the current health drive, or to the need for convenience, and new research into DHA’s benefits being published constantly, it is sure to remain one of the key ingredients for success in this category.

To tackle ever increasing demands for more flexibility, consistent product quality and food safety, Tetra Pak continuously monitors its customers’ critical performance requirements, says Dan Bjorklund, Manager Fermented Solutions, Tetra Pak Dairy & Beverage Systems AB. This has inspired a development project designed to assemble all of Tetra Pak’s knowledge, experience and various specialised technologies relating to fermented products, to create customised, flexible production solutions for yogurt Tetra Lactenso Fermented.

Complete yogurt portfolio “Tetra Lactenso Fermented comprises a whole portfolio of fermented production solutions in which everything from each single valve to the overall line layout has been optimised for yogurt production. With Tetra Lactenso Fermented our aim was to create production solutions easy to tailor to specific needs. We adopted a platform philosophy based on compatibility through modularisation,” explains Bjorklund.

“Tetra Lactenso Fermented production solutions meet the customers’ requirements for flexible production, correct and consistent product quality at a competitive operational cost and with superior automation - without compromising food safety. We offer customised yogurt production solutions to our customers based on Tetra

Pak branded processing units with validated performance guarantees.”

Tetra Pak can also provide a carbon footprint for new installations, enabling clients to control and improve their environmental performance.

Knowledge and experience Tetra Lactenso Fermented brings all of Tetra Pak’s knowledge and experience about yogurt and yogurt processing together into powerful production solutions.

In order to achieve first class yogurt processing solutions you need to know the nature of yogurt. At Tetra Pak, highly experienced food technologists work side by side with engineers and automation specialists, as well as with dairy customers worldwide. Sharing detailed input on yogurt cultures and milk microbiology, these experts help dairies all over the world improve line layout and product quality.

At the Tetra Pak Process Development Centres, product specialists from dairies all over the world can try out an evergrowing range of innovative yogurt products. Offering stateof-the-art processing technology and expertise, the centres provide ideal testing grounds for cost-effective research and development of new products.

To read more on this subject, visit: 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.

www.foodbev.com/dairy Issue 26 - August · September 2009

yogurt 39

Food safety

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Industry feature In a consumer environment where food scares receive major publicity and food safety problems can cause major damage to a brand’s reputation and credibility, producing dairy products safely and hygienically is critical. Manufacturers have to keep abreast of the latest technologies available and ensure that the correct procedures are in place in the plant in order to mitigate the risks.

In this feature we look at tackling listeria, especially in cheese making; we look at the issues on the agenda at Leatherhead Food Research and profile an international food safety body that had its origins in dairy.

Keeping clear of Listeria with nature’s own weaponry ‘Are we doing everything we can to fight Listeria in our products?’ is a question all dairy processors must ask themselves at some point, and in most cases the answer will be a resounding ‘yes’. But while stringent health and safety measures help to tackle the problem, that doesn’t stop this deadly food pathogen causing serious illness and hundreds of deaths every year, according to EBI Food Safety Chief Scientific Officer Steven Hagens.

Whilst statistical data from around the world is fragmented, there is enough evidence to show a definite increase in the number of cases of listeriosis. An EU report shows a steady rise in reported listeriosis cases for Denmark, the UK, Germany, Spain, France and Finland, all of which are developed countries with rigorous food safety controls.

In the United States, the Centres for Disease Control and Prevention estimate that 2,500 people become seriously ill with listeriosis each year and, of these, around 500 die.

The financial and reputational risks to manufacturers, in terms of product recall and human tragedy, necessitate a fundamental approach to bacterial control: eradicate this pathogen before food hits the chill chain and the consumer’s table.

Technological innovation An effective answer to the control of Listeria in dairy processing lies in using nature’s own weaponry - bacteriophages, which are antibacterial micro-organisms.

Phages are ubiquitous and are routinely consumed with all foodstuffs, without any adverse

impact on human health or enjoyment of food flavours.

Whilst there has been extensive research into the use of phages in the food industry, harnessing their power for convenient and cost-effective use as a topical treatment has been a relatively recent achievement. To date, EBI Food Safety is the only company to have brought a bacteriophage product to market that provides consistent control of Listeria - LISTEX. Phages come in many different varieties and are species-specific to bacteria. As soon as the target host cells have been eliminated,

The control of Listeria in dairy processing lies in using nature’s own weaponry bacteriophages the phages have no further function, fulfilling their life cycle and dissolving into harmless amino acids, leaving behind no residues or ecological footprint.

LISTEX is a solution of Listeriaspecific phages, able to destroy

the harmful target bacteria, even when the latter are present in very low levels or hidden in hardto-reach crevices. Application of LISTEX at critical production points significantly reduces the risk of subsequent outgrowth of Listeria in later stages of the product’s life cycle.

Bacterial control in quality and fine cheeses LISTEX is approved as GRAS (Generally Recognised as Safe) by the FDA and USDA/FSIS and has been shown to be effective against all relevant Listeria monocytogenes strains tested.

Moreover, since it is of organic origin and does not attack any of the beneficial bacteria so essential in cheese-making, it is being welcomed by many producers of fine quality and organic cheeses who are normally resistant to introducing processes that interfere with nature.

Organic and Non-GMO accredited, LISTEX does not affect the colour, taste, touch or smell of cheese in any way.

It can be applied to a wide variety of cheeses during brining, washing, slicing, or shredding.

Used as a spray treatment to the surface of the cheese or added to the brine or smearing solution, it helps to prevent cross-contamination. It is very important to treat white mould cheeses, such as camembert and brie, before the fungus develops.

Surface-smeared cheeses are especially vulnerable to Listeria infection. Treatment is performed either by adding the phage culture to the smearing solution or spraying it directly onto the cheese surface, or using a combination of these methods.

During ripening a single remaining bacterium on one cheese can begin the recontamination process

© 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.

40 FOOD SAFETY

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from this cheese to others, so it is important to continue treatment throughout the ripening process.

Showing due diligence in food safety Initial contaminations of Listeria during food production may be relatively low, but it is subsequent outgrowth to dangerous levels that poses the greatest risk to consumers. This can happen if dairy products are eaten past their ‘use-by’ date or stored in fridges that are too warm. As correct domestic fridge temperatures cannot be guaranteed, the Panel on Biological Hazard states that ‘temperature variability in the chill chain should be taken into account in both challenge tests and in the use of predictive models to establish the shelf life of foods’.

However, eradication or massive reductions of these initial low-level contaminations using bacteriophages during processing can also ensure that far fewer products leave the production facilities with even low levels of contamination. The risk of subsequent outgrowth to dangerous levels in a particular item is then much reduced.

By using bacteriophages as a regular part of their production routine, dairy processors can secure peace of mind as the phages kill the potentially deadly bacteria, rather than just inhibiting their growth. By applying a well formulated solution at the critical processing points, they can demonstrate that they have taken every care and due diligence to ensure that on leaving the factory their products are safe and free from Listeria.

Food Safety at Leatherhead Food Research In recent years, consumer influence in the manufacture and retailing of food and drink products has been increasing.

Concerns such as quality and safety, both within and outside the industry, have been accompanied by new legislation. The continual concerns over food safety remain at the forefront of public attention; it is critical that all food products are manufactured to the highest possible standards of quality and safety.

In such a climate the work of organisations like Leatherhead Food Research is highly important. LFR Head of Food Safety Dr Evangelia Komitopoulou tells dairy innovation about the organisation’s approach and highlights some of the topics on its agenda.

Institute at Kings College, London, UK, we are investing into our laboratory research capabilities and resources to accommodate model systems and techniques that will contribute to our current plans of in-vitro and in-vivo activities in the area of pre- and probiotics research.

Our approach is very much farm to fork - working to improve food safety throughout the food chain, ensuring end-product food safety for consumers and working with primary producers to minimise potential safety risks. Our key role is to develop and evaluate novel and innovative technologies for the assessment of the safety and quality of foods.

In recent years, Food Safety at LFR has evolved into a centre of knowledge and expertise in the area of screening for novel antimicrobial activity utilising different potential sources of activities. The department is currently undergoing a significant expansion in laboratory and overall resource capabilities to cover the existing ongoing research work and also accommodate some more exciting research in the evaluation of common and more ‘exotic’ sources of potential antimicrobial activity.

Working closely with other major international industry and research players our aim is to explore all possible collaborations and be able to provide our industry members with viable, alternative preservation solutions.

Our Food Safety Research team combines a range of expertise from applied microbiology and chemistry to biochemistry, immunology and molecular biology. Research projects are designed to address key issues within the food industry from the traditional projects on microbial growth and survival, food spoilage and shelf-life to more sophisticated research, looking at functional ingredients on research focusing in pre- and probiotics applications and health claims, to food preservation and the evaluation of alternative, natural ingredients.

Building on our research portfolio, the Food Safety team is expanding its current capabilities studying gut microflora interactions into the investigation of the potential role of probiotic applications on oral microbiology and oral health.

Working with leading experts in the area, such as the Dental

Evangelina Komitopoulou stating something about natural colours and flavours on their labels. At the same time, many more consumers have become more experimental and open to new flavours.

In an attempt to adapt to the growing trend for clean-label ingredients and following an increasing demand for new products to be of natural ingredients and old products to be reformulated, companies have revisited their research portfolio of activities to include research in the identification and evaluation of natural, functional compounds, including natural flavours and colours.

The demand for natural ingredients has been fuelled by a growing wellbeing trend, a consumer preference for healthy foods that contribute to a healthy lifestyle and an increasing mistrust of artificial additives and E-numbers, following some recent studies discussing their side effects.

Plants and plant extracts are currently the most popular source of natural flavour compounds. Many naturally occurring compounds found in plants, including herbs, and spices, have been shown to possess antimicrobial functions and serve as a source of antimicrobial agents against foodborne pathogens and spoilage organisms. The antimicrobial activity of plant extracts used as flavouring agents in foods is mainly due to their essential-oil fraction. Essential oils and their constituents are extensively used as flavour ingredients in a wide variety of foods, beverages, and confectionery products.

As the loyal users of natural products are increasing and this trend is predicted to continue, a significant number of products have now clearly started to promote their naturalness by

Leatherhead Food Research is holding a Food Safety Day on 23 September 2009.

For more information, visit: www.leatherheadfood.com/ foodsafetyday

© 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 26 - August · September 2009

FOOD SAFETY 41

Food Safety

Keep up to date with the latest technical news and developments in the dairy tech focus in each issue of dairy innovation

Industry feature

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Dairy the launch pad for international food safety body The US based International Association for Food Protection (IAFP) represents a broad range of members with a singular focus — protecting the global food supply.

Its roots are very much based in the dairy industry as Executive Director David W Tharp explains. of Milk, Food and Environmental Sanitarians (1966).

IAFP has been in existence since 1911, beginning as a dairy inspectors’ association. The Association is now recognised as the world’s leading member based organisation for food safety. With a membership exceeding 3,400 professionals from more than 60 countries, IAFP brings together those from industry, academia, and government to discuss in-depth issues related to food safety worldwide.

Since 2000, the Association has been known as the International Association for Food Protection.

The name progression is evidence that the milk and dairy industries have played an integral role in the Association’s 98 years of existence. Many sanitary principles developed in the dairy industry have been adopted in other food processing arenas and have helped to prevent contamination in the food supply.

Earlier names included the International Association of Dairy and Milk Inspectors (1911); International Association of Milk Sanitarians (1938); International Association of Milk and Food Sanitarians (1950); and International Association

Each year in North America, IAFP holds an Annual Meeting attracting about 1,800 attendees.

More recently, the Association began organising a European Symposium on Food Safety and

will hold its fifth symposium in October 2009 in Berlin, Germany.

It also hosts an ‘International’ Symposium on Food Safety, the first of which was held May 2008 in Sáo Paulo, Brazil; the second will be held November 2009 in Seoul, Korea.

These efforts are enhanced by smaller, North American sessions on specific food safety issues: the ‘Timely Topics’ series and, for those issues requiring a quicker response, the ‘Rapid Response’ series.

Dissemination of information is not limited to meetings or conferences; IAFP also produces two outstanding monthly journals. The Journal of Food Protection contains highly scientific research articles, while the Food Protection Trends journal includes application articles and association updates along with news and industry product information.

In addition to these highly respected journals, all Members David W Tharp receive the IAFP Report, a monthly electronic newsletter featuring current news, reports, and resources.

Members interact with one another through IAFP’s numerous Committees and Professional Development Groups (PDGs), enjoying the daily access and support of fellow colleagues from around the globe. Through the diversity of meetings, Committees and PDGs, and its journals and communication vehicles, IAFP provides food safety professionals with a forum to exchange information on protecting the food supply.

For more information, visit www.foodprotection.org

TECHNOLOGY EXTRA – Electron beams for enabling aseptic packaging

Electron beams: enabling the evolution of aseptic packaging Aseptic packaging of low acid food and beverage products enables high quality, minimally processed products to be delivered to consumers without relying on a refrigerated distribution chain.

Aseptic technology works by filling a flash pasteurised product into sterilised packaging material inside a carefully controlled aseptic environment. Since the product is not subjected to sustained high temperatures, much of the natural taste and nutritional value is preserved. Likewise, since the package is free of microbial contamination and hermetically sealed, the product will stay fresh for an extended period of time with no refrigeration, drastically lowering the energy footprint of a product.

As the definition of sustainable packaging expands to include full lifecycle elements such as water footprint, recyclability, and package performance - both before and after initial opening - the range of aseptic package designs is expanding.

Furthermore, aseptic packaging technology must also respond to consumers’ growing food safety concerns and provide protection to brand owners from threats of microbial or chemical contamination, whether real or perceived.

Since aseptic technology was first introduced in the 1970s, cartonboard packs have been the primary aseptic package format.

During the past ten years, a wider array of aseptic filling systems and package designs have grown in popularity. Currently, aseptically filled products are available in PET

and HDPE bottles, cups and pots, pouches, stick packs and bag-inbox. These newer aseptic package formats address market demands for sustainability while offering greater utility to the consumer and opportunities to differentiate for the brand owners.

Package sterilisation technology is a key component of aseptic packaging systems and it is advancing to enable the evolution of aseptic packaging.

Electron beam-based sterilisation technology is gaining in popularity due to its ability to deliver high efficacy, ambient temperature, chemical-free sterilisation.

Electron beam sterilisation can enable lighter weight packaging materials, drastically reduce energy consumption, and eliminate the need for rinse water.

Also, since no chemical sterilant is used, there is no risk of residuals

migrating to the packaged product. The amount of electron beam energy required for aseptic levels of sterilisation can be precisely controlled with digital control of electron beam current and voltage.

This simplifies process control and makes the process of validating a new electron beam enabled filling machine with regulatory authorities faster and less expensive.

Electron beam technology has advanced over the past several years to address a growing range of aseptic packaging applications.

Advanced Electron Beams works with industry leading providers of packaging technology to deliver complete aseptic solutions that realise the benefits of electron beam sterilisation.

For more, visit www.foodbev.com © 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.

42 FOOD SAFETY

www.foodbev.com/dairy Issue 26 - August · September 2009

Dairy tech focus IMDA recognises Crown with excellence in quality award

C

rown Closures Americas, a business unit of Crown Holdings Inc, was honoured at the International Metal Decorators Association (IMDA) 2009 Conference and Convention with an Excellence in Quality award.

Reliable ice cream analysis made easy

A

new, easy way to test ice cream mix has been made possible with a calibration for the Foss InfraXact near infrared analyser. The calibration can be used for all ice cream regardless of colour and added vegetable oil.

The test involves putting some ice cream mix directly into a sample cup, placing it in the instrument and pressing the start button. Results for both

Named Best in Category in the closures class of entries, Crown's metal closure designed for Traderspoint Creamery's organic cottage cheese was recognised for its exceptional print quality and premium appeal.

Crown used a combination of conventional and UV inks in the four-colour printing process.

Throughout various stages of application, the UV inks harden under a high-intensity UV light,

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enabling the application of multiple colours within the same pass for a more finished look with each step and sharper image overall.

total solids and fat are delivered in less than a minute. The test procedure complies with International Dairy Federation Standard 201 ‘Milk products Guidelines for the application of near infrared spectrometry’. The calibration cannot be used for sorbet ice mix. Parameters such as protein, sugars and colour can also be measured with the InfraXact.

The calibration was developed using Artificial Neural Network (ANN) modelling - a technique that assimilates a vast amount of analysis data, ensuring that results are representative of a wide range of samples.

For more on this story, visit www.foodbev.com/dairy

Axium Process helps save energy, water and reduce waste

U

tilising combinations of microfiltration, ultrafiltration, nanofiltration and reverse osmosis membrane technology, Axium Process can supply custom built manual and automatic filtration systems that offer manufacturers enormous potential for cost savings in terms of reduced water and energy costs, water recovery, effluent treatment, product recovery and diversification of products.

The company specialises in the design, testing, in-house fabrication and commissioning of membrane filtration systems to meet customer requirements as well as offering membrane related product and process development, technical and training support.

Axium’s range of mobile membrane pilot plants is available for customers wishing to evaluate membrane technology using their own feed

material. It is independent of any membrane manufacturer so trials are usually conducted on a range of membranes in order to establish objectively the best membrane for the project.

Svaneke lets the packaging do the talking

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vaneke Ice Cream is a gourmet product produced without additives. For its first export campaign it needed packaging that symbolised quality and could keep the ice cream fresh. Oval shaped UniPak from Superfos was the choice.

The Danish dairy company chose four flavours as its ambassadors: Vanilla, Strawberry & Rhubarb, Blueberry & Star Anise and Apple & Cinnamon. The

packaging is an important part of profiling the brand so it was important that the ice cream maker chose the correct colours and decorations for the packaging.

© 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.

44 TECHNICAL NEWS

www.foodbev.com/dairy Issue 26 - August · September 2009

© 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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Müller chooses Bürkert 8201pH system after ten month trial

A

fter ten months of testing against a major competitor’s unit, Bürkert’s new 8201 pH system and 8285 transmitter have been chosen by leading German dairy Müller. Bürkert says that at the conclusion of the tests only the 8201 pH system was shown to have met the demands of the continuous process.

As a result, the system is being specified in Müller’s whey treatment process, where the whey undergoes ultra- and nano-filtration and reverse osmosis to get all the goodness out.

Key to the superior performance of the Bürkert 8201 pH system is a ‘fit and forget’ design that enables the measuring sensor to stay in process, even during CIP purification. This feature saves users both time and cost, by removing the requirement for sensor removal, cleaning and recalibration. In addition, the design also integrates a non breakable sensor that obviates the problems of fracture

with glass sensors; while its enamelled stainless steel finish provides the highest levels of non-stick performance for maximised hygiene whilst pH values are measured.

Mettler Toledo offers moisture control in food

F

armdale Creamery in California, US is using Mettler Toledo’s HB43-S Halogen Moisture Analyser for in process monitoring of moisture content during cheese production.

Farmdale Creamery produces cheese, buttermilk and sour cream at its San Bernardino cultured dairy plant and is using the Analyser to monitor vat-to-vat variation during production. The system’s built in application methods and compact size make it ideal for this role.

The built in ‘plug and play’ applications are a real benefit of this instrument,

www.foodbev.com/dairy Issue 26 - August · September 2009

providing established baseline methodologies for many food analysis functions, which can be quickly and easily fine tuned to the user’s requirements.

TECHNICAL NEWS 45

Dairy world news Page 15

Dairy tech focus

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Arla installs Castell’s Salvo at third site

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rla Foods has installed Castell’s Salvo on 16 loading bays at its dairy in Leeds, UK. The dairy plant handles between 100 and 200 vehicle movements a day and is the third Arla site to have entrusted driveaway prevention to the interlocking system.

ArticStore goes extra large for cold storage

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rcticStore - one of three divisions within the CMS Group - has been successful in developing an operation in the domestic refrigerated storage market offering 10, 20 and 40 foot portable chiller and frozen units for lease or sale.

The units come complete with air curtains, emergency alarms, ramps, lights and a 1.5 metre cold room door to allow easy access.

ArcticStore has delivered its first 37 pallet capacity portable cold store. It has combined traditional three pallet wide body technology with know how from the container industry to both improve the product - including wider temperature settings (-35°C to +30°C) and lower running costs whilst also significantly reducing the investment costs

and therefore the final cost to the customer.

The company does not believe three pallet wide units are always the best solution for extra cold storage space. It can offer two 40 foot container cold store solutions (capacity 40 UK pallets) for around 70% the cost of a three pallet wide 37 pallet portable cold store. Delivery and collection is far less expensive and two of the new technology refrigeration machines have similar power consumption to a typical machine used on three pallet wide cold stores.

Moody helps Devon cheese maker reduce carbon footprint

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K farmhouse cheddar maker Parkham Farms has made significant energy savings thanks to a novel heat recovery system specially designed by Moody Systems.

The Moody-designed system recovers heat from hot whey that would otherwise be wasted and stores the energy in a secondary system, much like a battery.

The system then reuses the stored energy when it’s needed, to preheat the milk before cheesemaking.

One of the major constraints on the project was that due to

customer demand for its cheese, Parkham Farms could not afford to be out of production for more than a single weekend. So Moody had to carry out a difficult installation in a very short space of time, with no margin for error.

As a result, Parkham Farms has one of the lowest manufacturing carbon footprints in the country, reducing fossil fuel use by 35%.

Shunters reverse their trailer up to the relevant loading bay, collect a Salvo Susie lock from a storage box and fit it to the trailer’s emergency air line coupling. With the trailer now immobilised, the shunter takes the key released from the end of the Susie and inserts it into the Salvo control panel inside the warehouse. Turning the key switches on internal beacons and allows the bay door

to be raised. The key remains trapped in the control panel while the door is open. Once loading or unloading is complete, the sequence is reversed.

Tetra Pak CPS has the right formula

T

etra Pak CPS has installed a fully bespoke dairy plant at former Formula One racing champion Jody Scheckter's award winning Laverstoke Park Farm for processing its range of buffalo milk products.

The completely automated system comprises equipment for producing mozzarella, ice cream and pasteurised milk with a fully integrated single channel Cleaning-In-Place and hot water system completing the package.

The mozzarella manufacturing plant includes two 1,000 litre tip tanks for making curd, a molding machine, cheese cooling and brining tables, draining tables and a rotary

machine for filling and packing balls of mozzarella into pots with brine.

A new 1,000 litre per hour pasteuriser, two 2,000 litre storage tanks and a new carton machine, which can fill up to 1,500 Tetra Rex cartons an hour, have boosted milk capacity dramatically. The Hoyer ice cream whipper freezer and cone/pot filling machine complete the processing plant.

© 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.

46 TECHNICAL NEWS

www.foodbev.com/dairy Issue 26 - August · September 2009

Volac continues to grow Lactose added to growing nutritional portfolio

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Leading dairy nutrition specialist Volac has invested in an £8 million expansion of its Welsh production site, adding lactose to its growing nutritional portfolio and increasing overall output by 50%.

T

he new factory extension, at Felinfach in Ceredigion, is the latest development in the company’s dynamic evolution as a key player in the UK dairy processing industry. Since the early 1990s Volac has worked in partnership with the Welsh cheese industry to use the whey from the cheese making process to produce products rich in whey protein, which has strong nutritional benefits, including aiding muscle recovery, bone health and the immune system.

Officially opening the plant, Ceredigion Welsh Assembly Member and Welsh Rural Affairs Minister Elin Jones said: “The new site will enable Volac to expand its business to include lactose production and this is great news for both the Ceredigion area and the Welsh dairy sector more generally.

“The expansion has been partfunded by £1.5m of Assembly government money and it is heartening to see that the money has been used to such good effect.”

With the new extension now open, Volac has been able to strengthen its commitment to the future of the industry with the launch of Volactose for the ingredients market. Lactose is much less sweet than normal sugar and is therefore used extensively throughout food processing.

Volactose from the Felinfach plant is vegetarian, Kosher and Halal approved which is becoming an increasingly important market requirement.

Speaking to dairy innovation Editor Geoff Platt, Volac’s Dairy & Lifestyle Ingredients Marketing Manager Mark Neville said: “This investment allows Volac to significantly increase sales into selected nutritional markets, and continue providing specific product and service qualities not widely available

elsewhere, such as Kosherapproved lactose.

“With vegetarian requirements becoming increasingly important, I am delighted to be able to address that market with Volactose.”

With its latest product, the company provides Vegetarian, Kosher and Halal assurance that it says is not commonly available in Europe. It believes that the process it uses is unique to Europe, it provides flexibility, uses less water in production than other processes and is capable of refining the lactose further.

“Couple this with the success of our whey protein concentrate and isolate, as well as our 20 year strong partnership with the Welsh dairy industry, and we are confident that Volac will continue to grow and reach new markets.”

Neville outlined something of the history of the Welsh plant. Volac has been producing high quality nutritional dairy products for over 40 years. It first decided to open a plant in Felinfach in the early 1990s because of the proximity of cheese making companies providing the raw whey, and also because the plant site had become

Mark Neville

vacant due to rationalisation

by Dairy Crest. They had been producing skim milk powder and butter so the plant was therefore ideally set up for Volac’s whey processing ambitions.

The company invested £7 million in the plant at the time. Although it took over the whole plant, it was only using one third of the site initially. In October 1990 it produced the first milk replacers based on whey before moving on to develop new products and new markets. It was a strategic decision to make nutrition products based on whey protein instead of skimmed milk protein, Mark Neville explained.

And while the company’s early history had been focused on ruminant nutrition, a decision was made to target human nutrition and build a facility in Wales to develop that business.

The Felinfach plant now produces over 50,000 tonnes of nutritional dairy products a year - enough to fill 2,500 lorries. The latest investment has added lactose to the product portfolio and Neville predicts that by 2010 the plant will produce over 15,000 tonnes per year of Volactose to be sold to food companies in the UK and Europe.

In the past there had been a reliance on the UK market. The outbreak of Foot & Mouth Disease forced Volac to look more closely at this reliance and develop the Holland plant to give a wider geographical outlook.

This innovative production site is situated in Hoogeveen in the north of The Netherlands. It is run under the name of DV Nutrition (DOC Volac Nutrition) and was formed in May 2003 through a joint venture between Dutch dairy co-operative DOC Kaas and Volac.

The site processes liquid whey into high quality whey protein and lactose based products using the latest innovative technology in one environmentally friendly production site.

The production site in Pasir Gudang at the southern tip of the Malaysian peninsular was also established in 2003 as a joint venture between the PGEO Group and Volac. The factory is run under the company name VISB (Volac Ingredients Sdn Bhd) and produces Megalac, the world’s leading rumen protected fat ingredient, alongside the C16 protected fat Megafat.

The latest investment in its plant in Wales continues the impressive development of Volac during its 40 year history. The company has established itself as a world player and has helped it along the road to achieving its vision: ‘To be the preferred business partner to the world’s leading health food and feed companies’.

© 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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PROFILE 47

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European Dairy Association Dairy products and their contribution to nutrient rich diets

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This is the first in a series of regular contributions from the European Dairy Association. Against a background in which milk and dairy foods are being almost demonised by many government food safety bodies, EDA Secretary General Joop Kleibeuker looks at the important role of dairy in the diet and the work of a leading scientist.

Fighting obesity With a global obesity epidemic and increasing numbers of people suffering from lifestyle related diseases, such as diabetes and cardiovascular diseases, regulators worldwide are looking at options to make people adopt healthier diets and a physically active lifestyle. Policies and information campaigns to fight the prevalence of obesity are developed to make the consumer aware of more nutritious foods and healthier diets - keeping the balance between providing essential nourishment and maintaining a healthy weight.

To achieve this balance, people should minimise their intake of high-energy foods of low nutrient value (added fats, sugars and sodium, but a low level of micronutrients) in favour of naturally nutrient rich foods, such as milk and dairy foods.

The terms ‘energy dense’ and ‘nutrient poor’ are commonly used in discussions on healthy diets and lifestyles. The ratio of the nutrient composition of a food to the nutrient requirements in humans is called nutrient density. Prof Drewnowski is one of the world’s leading scientists doing research into nutrient density of foods and has reviewed a number of these approaches and discussed their merits1.

Nutrient richness of dairy In order to compare the various approaches, Drewnowski introduced the concept of a Naturally Nutrient Rich (NNR) score, based on averaging the percentage contribution of 14 to 16 selected nutrients to the average recommended daily intake for energy of 2000 kcal.

Drewnowski’s nutrient richness

concept allows comparison of NNR scores within and between food categories and provides a tool to address the concerns of increased intakes of energy dense foods in the context of the growing prevalence of obesity.

Drewnowski’s research shows why dairy foods are nutrient rich. They provide substantial amounts of many nutrients on relatively few calories. Dairy products are an excellent source of calcium, potassium, magnesium, zinc, vitamins B2 and B12 that contribute significantly to the NNR score of milk, yogurt and cheese.

Some milk products also provide essential nutrients such as vitamins A, D and K and high quality protein.

Milk and other dairy foods are the best natural source and the major contributor of dietary calcium - essential for the development and maintenance of healthy bones and teeth. In a Western diet, dairy provides up to 70% of the recommended daily calcium intake. Dairy foods also provide high quality proteins that have an excellent nutritional value, a high digestibility and they are rich in essential amino acids in a ratio corresponding to that in body proteins. Intake of dairy products improves the nutritional quality of the diet without significantly increasing total calorie or fat intake, body weight, or percent body fat.

Because of their combination of nutrients, dairy foods are unique and can therefore not be duplicated by fortified foods or dietary supplements.

Dairy is much more than milk fat Drewnowski’s research illustrates why dietary guidelines in Europe and all over the world recommend drinking and eating

EDA Secretary General Joop Kleibeuker milk and milk products every day. Dairy products have been part of the human diet for thousands of years and are an important provider of many minerals and vitamins and high quality protein.

However, policy makers and opinion leaders often focus on single ‘negative’ nutrients and the suggested negative correlation between milk fat and dairy products.

Dairy products are much more than milk fat and more than saturated fat. Milk fat contains a wide variety of fatty acids including unsaturated fatty acids. Saturated fatty acids should be considered individually and not as a whole group due to their different physiological effects. Recent scientific findings indicate that specific actions of some saturated fatty acids are even beneficial for human health. If consumed in excess, some experimental studies suggest that about one third of the milk fatty acids are considered as less favourable. In real life however, people do not consume individual fatty acids but foods, and also not in such high quantities.

Dairy as food for health Policy makers and opinion leaders should stop telling people what not to eat or what to eat less of. Instead, policy makers should recognise dairy as a part of a healthy diet and strengthen dairy foods in public health policies. Dietary guidance should focus on what to eat and promote the daily consumption of foods with a high nutrient richness. The Americans are leading the way.

In the 2005 Dietary Guidelines for Americans, published by the US Department of Health and Human Services and the US Department of Agriculture, one of the key recommendations is to consume a variety of nutrientdense foods and beverages within and among the basic food groups such as dairy products.

Policy makers should encourage consumption of dairy as part of a healthy diet, consider emerging scientific evidence on fatty acids contained in milk fat and their relation to health, and take into account the positive health aspects of dairy when discussing dairy in relation to nutrition and health policies.

Drewnowski, A. (2005). Concept of nutritious food: Towards a nutrient density score.

American Journal of Clinical Nutrition, 82, 721-732.

1

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50 FINAL WORD

www.foodbev.com/dairy Issue 26 - August · September 2009