Issue 30 | Dairy Innovation by FoodBev Media Ltd

DAIRY innovation

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foodbev com A world of food and drink

Gefilus - Europe’s oldest probiotic brand Interview with Kalle Leporanta, Export Manager, Valio

SPECIAL REPORT

MARKETING WATCH

Sustainability

Over 170 entries from 29 countries

Latest ad campaigns

PLUS worldwide product innovations, industry and ingredients news © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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Issue 30 - April · May 2010

Inside this issue 6 12

14 15 33

34 38 41 41

The editor’s view

dairy innovation Editor Geoff Platt muses over the IDF Dairy Innovation Awards and a really ‘green’ packaging idea.

COVER STORY

Europe’s oldest probiotic brand

Innovations

Kalle Leporanta of Valio talks to Geoff Platt about 20 years of probiotic dairy products in Europe.

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

Innovation extra Esther Renfrew of Zenith International discusses the yogurt market.

Events A preview of the upcoming Global Dairy Congress.

SPECIAL

23 REPORT

Ingredients The latest news from the world of ingredients.

Dairy business

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

Events

Sustainability & environment How the dairy industry is working to address environmental issues.

Vitafoods 2010 and Total Processing previewed.

Dairy tech focus

MARKETING

30 WATCH

dairy innovation technical news section.

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

Advertising update dairy innovation reviews recent industry marketing campaigns.

Final word Looking ahead to the World Dairy Summit 2010.

INSIDE NEXT ISSUE

www.idfdairyinnovationawards.com Associate sponsors

Over 170 entries from 29 countries

DAIRY innovation

www.foodbev.com/dairy Issue 30 - April · May 2010

CONTENTS 3

The editor’s view

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Celebrating innovation with the IDF Dairy Innovation Awards

he observant among you will be thinking - that is the title he used for his editorial in the last issue of dairy innovation. And it is - but don’t turn over! The content of this editorial is new. Last time, I was trying to encourage you to enter the IDF Dairy Innovation Awards. And you did - in great numbers. Although some of you left it so close to the closing date, it was not good for the Editor’s blood pressure. A week before the closing date I was beginning to panic about the number of entries that had been received. “Don’t worry,” said FoodBev Media Awards Administrator Jane Harris. Jane does a fabulous job in chasing entries, answering queries, logging entries on the database - and calming the nerves of those around her. “Don’t worry,” she repeated. “They will all come flooding in during the last week.” And Jane should know - she has worked on many awards for FoodBev’s other titles - such as beverage innovation and water innovation - as well as this year’s successful Gulfoods Awards. “Fine,” I replied, without conviction. And Jane was right, of course. The entries came flooding in during that final week. 170 individual entries from a total of 29 countries. There were reports that smoke was seen coming from Jane’s telephone and computer, such was the volume of telephone

calls and emails coming in. When I phoned her to ask how it was going, the phone was either busy or I was told: “Go away, I’m busy.” International Dairy Federation Director General Christian Robert referred to the ”Spectacular dynamism of the dairy sector globally” in his foreword to the Awards Showcase magazine that will be available with the next issue of dairy innovation. “The 2010 contest received an exceptional record number of participants, which highlighted the richness and diversity of dairy and its development. “The IDF Dairy Innovation Awards is crucial to better leverage the importance of talented innovation to deliver natural, safe, tasty and healthy food. Around the globe there are numerous examples of excellence - success stories, new trends, best practices, creative initiatives, inspiring ideas - to consolidate the position and foster the expansion of our sector.” So thank you to the dairy industry, generally, and to the entrants in particular for supporting this initiative. And thank you to Associated Sponsors Tate & Lyle and Sidel. We look forward to the announcement of the winners at a special Gala Dinner during the 4th Global Dairy Congress in

Salzburg on 28 April followed by a presentation at the IDF World Dairy Summit in Auckland, in November 2010. And if you missed entering this year, start planning for the 2011 IDF Dairy Innovation Awards.

You want ‘green’ dairy? This issue of dairy innovation includes a feature on sustainability and the environment and we focus on some of the ‘green’ initiatives that are happening in dairy. The dairy industry receives a lot of criticism about its environmental record - some of it deserved, but too much of it from people and groups who are anti-dairy for other reasons and probably would not be satisfied even if dairy’s carbon footprint was much lower than it already is. As you will see in our feature, there is a lot of good work going on - and we shall be featuring more reports in future issues. Not surprisingly, a lot of the work takes place in the field of packaging and we have included a handful of such stories in this feature. A lot of the packaging is becoming greener and greener – using less raw material, requiring less energy to make, being reusable and recyclable, and so on. But recently my eye caught a press clipping with a story suggesting that food grade packaging could be made using dairy ingredients. Now we know that milk contains some fabulous

Geoff Platt - on the right! ingredients that are used in a wide and growing variety of ways - as ingredients in a huge range of food and beverage products, as ingredients for pharmaceuticals and so on. But in this press story, a scientist at the Agricultural Research Service in the US suggested that dairy proteins such as casein and whey could be used to make edible films and coatings that, in turn, could be used to make food grade packaging. The scientist points out that casein is an excellent barrier to oxygen, carbon dioxide, and aromas and whey has been found to act as a good moisture barrier. Now all this set me thinking and got me quite excited. Imagine, you could buy a pot of your favourite yogurt - packed in a cup made from this dairy packaging material, enjoy the yogurt with your packed lunch, and then – when you had finished – you could eat the pot as well. Now that is what I call ‘green’!

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www.foodbev.com/dairy Issue 30 - April · May 2010

EDITORIAL 5

Innovations

Email your latest product innovations to di@foodbev.com

The editor’s pick of the latest new products

Yoplait reformulates YoPlus and lightens up

Bauer introduces the taste of summer Another German dairy company to launch new products for the Spring and Summer is Bauer. Among the 250g tubs of yogurt is a new sweet and sour variety - kiwi and cherry. This joins the classic flavours of lemon and hazelnut. In the diet range there is a 0.1% fat version of the lemon flavour and a Stracciatella chocolate ball diet option.

For Easter there was a 250g chocolate Easter egg liqueur yogurt - a delicious combination of fine chocolate and delicious eggnog. And the company has added to its 150g cake desserts range with the Black Forest Cherry Cake Dessert.

Increasing consumption options as well as immunity Danone España has introduced a spoonable yogurt version of its Actimel brand in order to expand consumption occasions for consumers, reports functionaldrinks from Zenith

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International. The spoonable Actimel was designed with those consumers that prefer spoonable over liquid yogurts in mind. It is available in 115g pots, 15g more than in the liquid version.

Yoplait in the US has reformulated its YoPlus yogurt. It now has 20% of the Daily Value of antioxidant vitamins A and E, a blend of special probiotic cultures and fibre for digestive

health, as well as calcium and vitamin D for bone health. The company also offers YoPlus Light with about a third fewer calories than YoPlus. YoPlus is available in four-packs of 4oz cups, in six flavours: strawberry, vanilla, cherry, peach, blackberry pomegranate and blueberry açai. The light version is available in three flavours - honey vanilla, strawberry banana and Key Lime Pie.

Organic Valley expands healthy cultured dairy line Organic Valley, a US farmer owned co-operative of more than 1,600 organic family farmers nationwide, has expanded its line of healthy cultured dairy products with the launch of three organic live low fat yogurts. The new products are packed in 32oz bottles and are available in plain, vanilla and berry flavours. While competitors commonly use cane sugar to sweeten yogurt, Organic Valley’s vanilla and berry varieties are

Nöm offers Naturally Creamy luxury

Pouring some excitement on breakfast

Nöm Dairy UK has launched a new confectionary style split pot as an extension to its existing fruit and granola lines. Combining a serving of Belgian chocolate coated raisins, with a separate portion of Bourbon vanilla yogurt, the new Naturally Creamy split pot will target the growing market of consumers that are looking for an indulgent taste with a healthier twist. The new yogurt will be sold as an individual 155g pot and as part of a multi-pack of four. Multi-packs of four have also been launched in existing Naturally Creamy flavours, including: Senga strawberry and Belgian chocolate chip granola.

UK dairy company Rachel’s has launched a new pouring natural yogurt, designed to liven up breakfast. A mild, lighter textured yogurt, it can be poured smoothly over cereal and muesli without the additional need for milk. Available in 400g pots in three natural flavours - natural, natural with a hint of honey and natural with a hint of strawberry - the yogurt softens and wets cereal making it the perfect, tastier alternative to milk. It can also provide the perfect accompaniment to fruit salads and desserts at any time of day.

sweetened with agave nectar. In addition the vanilla yogurt is made with Fairtrade vanilla.

Yoplait brings taste of France to UK

Yoplait has introduced Perle De Lait into the UK. The company says the French dairy dessert is made from a unique recipe to create an indulgent dairy experience available in three flavours - creamy Perle De Lait classic, the freshness of lemon and the exotic coconut. © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

6 PRODUCT NEWS

www.foodbev.com/dairy Issue 30 - April · May 2010

Innovations Old Home Foods offers Safflower Power for spring

Just in time to help get fit for spring, Old Home Foods has introduced Safflower Power, the first yogurt in the US to include Clarinol CLA (Conjugated Linoleic Acid) - supplied by Lipid Nutrition. Clarinol CLA is derived from natural safflower oil and clinically proven to help increase muscle tone and reduce body fat. Safflower Power yogurt

is gluten free and high fructose corn syrup free, and is available in eight varieties: strawberry, black cherry, blueberry, banana mango, marionberry, peach, pomegranate blueberry, and red raspberry. The company says the yogurt is ideal for active women and men who want some extra help to look and feel good.

Dan-o-nino - protein and calcium punch in a small package Mums who are searching for a nutritious and wholesome snack can now add Dan-onino to their shopping lists. The product, from US based Dannon Company, is available in food stores nationwide. Recommended for children aged two to four, this creamy and smooth dairy snack comes in a 1.76oz serving and delivers

ounce per ounce twice the amount of calcium of milk and contains 3g of protein - 19% of the recommended daily value.

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Yoplait Light helps outsmart temptation Two new dessert inspired yogurt flavours from Yoplait US are designed to curb those sweet cravings that can hit after lunch and dinner. Both Yoplait Light Red Velvet Cake and Yoplait Light Thick & Creamy Blueberry Pie - with only 100 calories and 0g fat per cup - make it easy to side-step

familiar decadent treats while keeping calorie counts in check. Yoplait Light Red Velvet Cake includes rich red chocolate cake with a hint of cream cheese frosting while Yoplait Light Thick & Creamy Blueberry Pie is a smooth, comforting mix of sweet blueberries and buttery pie crust.

Enjoy the spring with Zott

erman dairy company Zott has introduced a variety of dairy products for the Spring season.

A range of creamy yogurts includes two Panna Cotta flavours - strawberry and blueberry - and for those who want to watch their weight, a raspberry vanilla diet yogurt. The dairy has also introduced a new fruit yogurt aimed at children: Zott milk spirits. The products include a creamy yogurt base and a 30% fruit topping - available in

strawberry and apricot. The packaging is decorated with carton ghost characters. Market leading Zott Jogolé - yogurts with 0.1% fat - has added Jogolé Frucht Insel to the range. The new products are extra creamy (but still with only 0.9% fat) and extra fruity. Zott Jogolé is available in a mixed box of four flavours: red fruit jelly, Amarena cherry, raspberry lime and mandarin cheesecake.

New Müller Rice mini pots increase snack appeal Müller Dairy is launching Britain’s popular chilled pot dessert brand - Müller Rice - in 95g ‘mini pot’ 6-packs in a move which aims to attract new consumers and generate incremental sales, whilst reinforcing the brand’s position as a tasty, healthy, low fat snack. Each of the 6-packs contains three pots of two flavour variants - original and strawberry; and apple and raspberry. The move follows a trial run that opened up a

whole new opportunity for Müller Rice by bringing in a new base of consumers who found the standard pots to be ‘too big an eat’. And the mini pots also increased usage occasions and the snack appeal of Müller Rice.

Olympia launches diabetes friendly pudding Greece’s Olympia Dairy has introduced a second vanilla pudding to its range. Packed in a 100g pot, the new pudding is ideal for people with diabetes. It has no added sugar and uses sweeteners. The new product is the third in the range joining chocolate and standard vanilla varieties.

www.foodbev.com/dairy Issue 30 - April · May 2010

PRODUCT NEWS 7

Innovations

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

This report on innovations from Japan is brought to you through our partnership with Beverage Japan magazine. Yoshihiko Hani is the President of Beverage Japan and Steve Galloway is International Strategy Director and Co-founder of Exigo Marketing, an international management consulting firm based in the UK, Japan and South East Asia, specialising in strategic marketing, innovation and market entry in the food and drink industry.

Kirin Group has created a new Kirin Plus 1 health brand, targeting male and female consumers in their 40s, with new products from all eight companies in the group, each containing 400g of Ornithine amino acid supplement. Under the brand Otona no Yogrt (yogurt for adults) Kirin’s Koiwai Dairies has released two flavours targeted at specific consumption occasions: Morning grapefruit, and Evening vanilla. Kirin has also released Healthy Milk Tea 0, a sugar and fat free milk tea in a 500ml PET bottle, responding to the current popular ‘zero’ trend in beverages in

Japan. Espresso Tea is being targeted at canned coffee drinkers, providing a canned tea at ‘coffee’ breaks during the day. It contains milk, sugar and 45kcal per 100g. Calpis Soda Ume Zero is a carbonated limited edition drink containing milk and using 1% plum juice sourced in western Japan. It is packed in a 500ml PET bottle by Yoshino Kogyosho and has 0kcal per 100ml. Another limited edition is Premium Calpis Season Blend Amaou, available in a 350ml slim shaped PET bottle. This uses Amaou strawberries from Fukuoka in Western Japan and is a lactic bacteria drink made from fermenting two kinds of lactic acid bacteria. It is added to and blended with Premium Calpis to target 20 and 30 year old male and female consumers.

Cola Float (cola and ice cream flavour, 49kcal per 100ml). Kikkoman has launched three products in its new ‘With Balance’ series under its Del Monte brand (right). ‘Vegetable and Lactic Acid Bacteria’ contains 50% vegetable juice (carrot and tomato) and 3% fruit juice (banana, apple, lemon, mango and pineapple), and lactic acid fermented vegetable juice with 78kcal per 200ml. Targeted at female consumers, Rosehip and Lactic Acid Bacteria contains rosehip and rosewater, and 30kcal per 200ml. All come in 750ml PET bottles from Toyo Seikan, and a 200ml slim LL paper pack from Nihon Tetra Pak. Feedback from CocaCola’s market research into consumers’ opinions about canned coffee aftertaste indicated that it needed to be improved. Georgia Emerald Mountain Blend Advance is a milk coffee with zero sugar, targeting 20-30s males and is positioned as having an improved and ‘clear’ aftertaste. 15kcal per 100ml in a 185g TULC can from Toyo Seikan.

Suntory has released two new canned coffees (above). Boss Dry contains sugar and milk and has a higher caffeine content (165mg) than other Suntory coffees. Using a micro-filtering system to achieve a sharper taste and more refined aftertaste, it contains 20kcal per 100mg, and comes in a 24-sided expand can from Daiwa Seikan. Boss Otona no Ryugi (adult style) is a zero fat and zero sugar coffee (11kcal per 100g) which contains whey mineral, skimmed milk powder and sweeteners. Beverage Japan is represented in Europe and Asia by Exigo Marketing www.exigomarketing.com. For more information, contact: steve@exigomarketing.com

Sapporo’s new Gabunomi Series (literally ‘to gulp down’), right, contains four drinks targeting junior and senior high school students. The four flavours are: Milk Coffee (39kcal per 100ml), Fruits Milk (44kcal per 100ml and 1% fruit juice), Melon Cream Soda (ice cream flavour, 48kcal per 100) and © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

8 PRODUCT NEWS

www.foodbev.com/dairy Issue 30 - April · May 2010

Innovations Cricketer launches its first UK branded Cheddar UK cheesemaker Cricketer Farm has launched its first ever branded Cheddar cheese - Nether Stowey Reserve - with

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Limited edition three pepper quark takes a bow

a smooth, rich, mature flavour. Nether Stowey, a village on the edge of the Quantock Hills, has been the home of Cricketer Farm since the dairy was founded. Nether Stowey Reserve has been made to a traditional recipe that has been passed down through generations of master cheesemakers, using milk sourced from dairy herds that graze on lush pastures surrounding the village and neighbouring countryside.

Sargento reduced sodium range launched nationwide Sargento Foods has rolled out its new series of Reduced Sodium cheeses across the US. With 25% less sodium, the new cheeses are worthy substitutes for regular natural cheese in both cooking and snacking. The six new varieties include Colby-Jack slices, Provolone slices, Colby-Jack snack sticks, String snacks, Mild Cheddar shredded cheese and Mozzarella shredded cheese.

German dairy company Nordmilch has added a new product to the savoury curd segment with the launch of a three pepper quark product. Milram three pepper quark is a limited edition product and is made with a mix of black and pink pepper and

green Madagascar pepper. Packaged in a 200g tub, the new product aims to buck the trend in the falling sandwich spread segment. Milram has become the market leader in this sector with products such as ChilliQuark and BärlauchQuark (wild garlic curd).

Meggle offers truffle ingredient and new taste in butter Meggle has launched what it described as an exquisite Easter treat with its 80g glass jar of truffle butter. The product combines fresh quality butter with truffles from leading Italian supplier Urbani. Meggle said the truffle butter was an ideal cooking ingredient for use in sauces and soups or in scrambled eggs or mashed potatoes.

The company claims to be an inventor of yogurt butter and has just introduced a 250g pack of the product that is said to have 20% less fat than normal butter, but still tastes rich and creamy.

Wisconsin cheesemakers add to US consumers’ cheese choices Wisconsin US cheesemakers have been busy adding new varieties to their growing cheese range. Master Cheesemaker Sid Cook of Carr Valley Cheese has expanded his line of artisan cheeses with Smoked Pepper Jack (below). The cheese is naturally coldsmoked, allowing the applewood flavour to evenly penetrate throughout the cheese. Saputo Cheese USA has added White Cheddar to its highly regarded Black Creek

line (left). As with other Black Creek Cheddars, the white style uses taditional craftsmanship and is naturally aged. It is available in nine month, two year and three year offerings. Holland’s Family Cheese has recently added two new flavours to its range of authentic, handcrafted, Dutch style Goudas (below). Marieke Honey Clover Gouda contains organic honey

clover herbs, and Marieke Pesto Basil Gouda is flavoured with pepper, basil, garlic and oregano. The cheeses are packaged in new sizes, too - half wheels and quarter wheels. Made in small batches from fresh, local Wisconsin milk, Moody Blue from Emmi-Roth Käse USA (below) is a rich, creamy blue cheese delicately smoked over fruit wood to create subtle smoky undertones.

Nasonville Dairy has introduced Blue Marble Jack Cheese (above). Master Cheesemakers Ken Heiman and Tom Torkelson have brought their combined 60-plus years of experience to create a semi soft cheese that has a Monterey Jack body marbled with blue veins throughout the white curd. It has a distinct, but mild blue cheese flavour. It took Heiman and Torkelson more than three years to master the blue vein marbling.

10 PRODUCT NEWS

www.foodbev.com/dairy Issue 30 - April · May 2010

Innovations New depths of delight from Cornetto Wall’s, leading ice cream brand from Unilever UK, is driving innovation within the cones market with the launch of a new premium subrange, Cornetto Enigma. The new range includes two new products - Cornetto Enigma Vanilla and Chocolate

offers Madagascan vanilla ice cream with an almond and chocolate sauce centre while Cornetto Enigma Vanilla and Raspberry boasts Madagascan vanilla ice cream with dark chocolate and raspberry sauce centre. The new products are available in 4 x 90ml multi-packs and as 110ml singles.

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Tillamook turns morning treat into a new all day ice cream US dairy company Tillamook County Creamery Association has announced its latest featured ice cream flavour, Tillamook Sticky Bun cinnamon ice cream bursting with morsels of sticky bun dough, praline pecan pieces and a sweet streusel swirl. The new ice cream takes its cue from a popular morning treat and turns it into a frozen confection that consumers can enjoy at any time.

Magnum brings a Golden glow to ice cream Unilever UK’s leading hand held ice cream brand Magnum is continuing to build excitement and drive value within the ice cream category by launching its first gold ice cream on a stick. Magnum Gold?! will highlight the brand’s indulgence and chocolate credentials. It boasts an indulgent mix of smooth Madagascan vanilla ice cream with a swirl of caramel, all covered in a golden dipped milk chocolate.

Magnum has also extended its successful Magnum Minis range, adding Magnum Mini Mint to the range. Magnum Minis are half the size of a standard Magnum. According to Unilever, the range opens up a host of eating occasions by offering busy consumers Magnum indulgence in a mini size, perfect for in home consumption. Mini Mint joins the rest of the range; Classic, Almond & White, Strawberry & Chocolate and Double Chocolate & Double Caramel.

Organic Valley adds Omega-3 to its organic milk The Organic Valley Family of Farms co-operative, based in Wisconsin US, is now offering its organic milk with the heart healthy Omega-3 fatty acids

ALA, DHA and EPA. The co-op says its pastured based organic milk already contains elevated levels of the naturally occurring ALA Omega-3 with DHA and EPA, two other Omega-3 fatty acids extracted from sustainably sourced fish oil. It now claims it will feature more Omega-3s per serving than any other organic milk on the market. Organic Valley Omega-3 milk is available in half gallons of 2% and Whole milk. Whole gallons are being added next. The Omega-3 is supplied by Ocean Nutrition Canada.

Graham’s launches UK’s first 1% Organic milk Graham’s The Family Dairy, Scotland’s largest independent dairy company has launched the UK’s first 1% Organic Milk, available in 2 pint and 4 pint cartons. Graham’s 1% Organic Milk naturally contains just 1% milk fat - compared to the 1.6% in semi skimmed and 3.5% in the whole fat milk produced by Graham’s. Since launching organic milk in 2005, Graham’s organic milk portfolio now accounts for 15% of all milk sales.

Milk with Attitude US based Attitude Drinks has launched a new milk recovery drink. Phase III Recovery is the company’s first milk launch and represents many years of development and research

targeting sports and exercise recovery. Attitude says the milk beverage is the first of its kind using new milk processing technology and scientific research regarding recovery aids. Phase III delivers 35g of protein in 14.5oz and is made from low fat milk with reduced sugar and lactose.

Unimilk launches new dairy line aimed at kids Russian dairy company OJSC Unimilk has launched a new line of dairy products for its domestic market.

The new line, marketed under the Smeshariki brand, includes curds, milkshakes, sterilised milk and drinking yogurts. The new products are aimed at pre-school children and their mums.

www.foodbev.com/dairy Issue 30 - April · May 2010

PRODUCT NEWS 11

Innovation extra Z

enith International Market Intelligence Director Esther Renfrew takes a look at the yogurt market. The yogurt market has seen some very strong growth since 2003 with further growth predicted by 2012. According to Zenith International, yogurt is expected to rise from 11 million tonnes in 2003 to 16 million tonnes in 2012 across over 70 countries worldwide, which is equivalent to a 38% rise in consumption. On average, consumption is rising by around 2.5% each year. Much of this growth has been driven by the functionality probiotics provides yogurts. West Europe is the most developed region, accounting for 43% of consumption in 2003. Dynamic growth is predicted in the Middle East, Asia Pacific and North America. The success of North America has been in part due to Dannon’s activities in promoting yogurt and the American’s fully embracing this, whilst in other countries such as in West Europe, this has been a wellestablished functional sector. Interestingly, the Middle East is an important region, predominantly due to the fact that Iran has the biggest market of yogurt in the world. It is called Cost and there are several types

The success of North America has been in part due to Dannon’s activities in promoting yogurt - including an advertising campaign for Activia featuring award winning actress and passionate self esteem advocate Jamie Lee Curtis

Esther Renfrew

that Iranians eat with their lunch and dinner as a dessert. There is also a type of drinking yogurt called Dough and whilst much of this has traditionally been home made, there is a move towards industrialisation of this very traditional product. This goes to show how yogurt can vary between countries and regions and its traditional roots.

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Rank

Country

Min tonnes

% share

PCC

PCC rank

Iran

1.4

9.9

19.1

1.2

8.5

3.9

Germany

1.1

7.9

13.7

France

1.0

7.2

16.6

Turkey

0.8

5.5

10.4

China

0.6

4.4

0.5

0.6

4.3

9.9

Spain

0.6

3.9

12.5

Japan

0.5

3.4

3.9

Brazil

0.4

2.8

2.1

8.3

57.8

3.5

Top 10

Global yogurt regions 2003-12

Iran is important in terms of growth as are some other developing countries - with Brazil and Romania being in the top ten countries for added volumes. In terms of additional volumes, much of this will be coming from the US, as previously mentioned. Additionally, increased volumes will be seen in China where per capita consumption will rise from 0.1kg to 0.5kg during this period. Yogurts benefit from being nutritionally rich in protein and calcium. Its success as a product to help with digestion has been extolled by Danone and Yakult with their Actimel and Yakult products. Nowadays yogurt is available in many different varieties from plain to low fat, indulgent to organic, premium to functional. The key trends prevalent in this sector are a move to natural, organic and free from artificial additives and preservatives. Another trend is the inclusion of seeds, oats grains and superfruits in or with the yogurt - to make it a tempting on the go treat. Exotic flavours, functional benefit and convenience are proving as important to consumers as its naturalness.

Global yogurt country growth 2003-12

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. Many brands have also recently moved from being marketed as a diet product to healthy as consumers move from diet plans to a more holistic and natural approach. For further information on yogurts or other dairy sectors, please contact dairy@zenithinternational.com

12 PRODUCT NEWS

www.foodbev.com/dairy Issue 30 - April · May 2010

Events

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Industry leaders to address 4th Global Dairy Congress This year’s Global Dairy Congress, organised by industry experts Zenith International in association with dairy innovation magazine, will be held in Salzburg, Austria, from 27-29 April 2010.

ichard Doyle, President of the International Dairy Federation, will make a keynote address about the need for collaboration on environmental issues. Other international perspectives will be given by the Global Dairy Platform and the PanAmerican Dairy Federation. There will be market development presentations from leading dairy companies including Alpenmilch and Danone, additional environmental insights from Elopak and Fonterra, and a look at world leading markets by Unimilk from Russia and Vincent & Co from India. Further sessions will focus on innovation and nutritional enhancement, with a keynote address from Arla Foods and case studies from Maximuscle, Valio and Tine. Market briefings from Zenith International round off the conference. The plant tour this year will be hosted by Alpenmilch Salzburg, whose site on the outskirts of the city, is nearing completion of a €23 million expansion and refurbishment programme. The tour will cover a range

of production lines including: yogurt in cups and buckets; cartons for milk, cream, drinks and whey; curd and cream cheese; hard and semi-hard cheese. There will also be an opportunity to see cheese maturation and packing as well as the high rack warehouse and the logistics centre. Owned by two co-operatives, Milchhof Salzburg and Tauernmilch Bischofshofen (51%), and Meggle AG (49%),

The theme ‘Packed with value’ will explore different aspects of value dairy can offer Alpenmilch Salzburg is the fifth largest dairy producer in Austria, processing an average 155 million litres of milk per year. With a reputation for high quality milk from organic grass-fed cows, the company’s portfolio includes a full range of white and yellow dairy

products including cheese, milk, buttermilk, yogurt, cream, yogurt drinks, fruitwhey, chocolate drinks and range of organic products. The company’s turnover is more than €100 million and one third of its products are exported within the European Union. The social highlight of the Congress will be the IDF Dairy Innovation Awards dinner to be held at the historic Residenz Palace, one of the main landmarks of the beautiful old city. Zenith International Chairman Richard Hall commented: “We have chosen the theme ‘Packed with value’ for this year’s event to explore the many different aspects of value that dairy can offer, from premium to affordability and from convenience to functionality. Now in its fourth year, the Global Dairy Congress has established itself as a major forum for industry marketing issues and high level networking. Salzburg’s location at the centre of Europe makes it an ideal place for this year’s gathering.”

The event is once again designed for industry leaders, suppliers, customers and analysts to gain a complete overview of the latest trends and developments across all continents and from top companies around the world, with extensive time for informal contact and discussion. Leading packaging supplier Elopak will again be Principal Sponsor, joined by other industry sponsors Bericap and Tine. For full programme details and to book online, please visit: www.zenithinternational.com/ events

14 EVENTS

www.foodbev.com/dairy Issue 30 - April · May 2010

Ingredients Anlit works with Danisco to launch Probiotic Yogurt Bears

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DSM and Tianjin University establish cheese institute

SM Food Specialties and Tianjin University of Technology & Science have announced the creation of the Cheese Technology Institute - a dedicated online resource for cheese manufacturers in China.

srael’s Anlit Advanced Nutrition, working with Danisco, has unveiled its latest innovation - sugar free vanilla flavoured Probiotic Yogurt Bears - a unique and appealing delivery format to provide probiotics to children. The bears contain Danisco's HOWARU probiotic formulation, which supports digestive health, enhances the child’s natural immune defenses and promotes overall well being. All of these health benefits are delivered in a fun, tasty and easy to chew shape that will be loved by kids of all ages. This new formulation contains two of the most researched

probiotic strains for digestive and immune health respectively - Lactobacillus acidophilus NCFM and Bifidobacterium lactis HN019, in the branded HOWARU combination. It provides a safe and effective way to fortify the intestinal microflora in order to support digestive health, enhance the child’s natural immune defenses and to promote overall wellbeing.

Clinical study on Clarinol CLA confirms body fat reduction

Visitors to the new website (www.cheeseinstitute.com) can access details of the latest cheese research, manufacturing and application information, plus facts about international cheese culture. It also explains the cheese making process via text and video. In addition to the website, a cheese seminar and cheese technology training course is also scheduled for May 2010. This training course will include an introduction into cheese processing technology, on-site production of Cheddar, mozzarella or processed cheese, sensory evaluation plus an appreciation of cheese culture.

Cargill offers worldwide flavour network with new China facility

he American Journal of Clinical Nutrition has published the latest clinical trial with Clarinol CLA from Lipid Nutrition.

Researchers from the University of WisconsinMadison clearly demonstrated that Clarinol CLA reduces body fat mass in six to ten year old children who were overweight or obese, using chocolate milk with CLA for six months.

Complementing the flavour application laboratory established in Shanghai in 2007, the new facility in Pinghu will enable Cargill to serve customers with comprehensive solutions ranging from flavour creation for beverage, dairy, confectionery and bakery applications, to manufacturing and supply.

Although the fat reduction effect of CLA has been observed in many clinical studies in both adult men and women, this study is the first to demonstrate the body fat lowering effects of Clarinol CLA in overweight and obese children.

The trial included 53 children who were overweight or obese and who were split into two groups: a CLA group and a placebo group. They were provided one chocolate milk with either 3g Clarinol CLA or placebo oil per serving once a day for six months. The children consuming the chocolate milk with Clarinol CLA showed a significant decrease in body fat and an increase in lean mass vs the placebo group. The children in the CLA group also showed a positive effect on the BMI. The blood parameters in both groups stayed within the normal range.

“This website was established to increase cheese production in China,” said DSM Food Specialties Dairy Area Sales Manager Thomas Zhao. “Although still less than most western countries, cheese consumption has grown significantly in China over recent years, with imports increasing year on year. In fact, 90% of current cheese consumption depends on imports.”

argill’s flavour footprint now extends worldwide with the opening of a dedicated manufacturing plant in China.

Together with its production facility in Bangalore (India), plus application centres in Shanghai, Kuala Lumpur (Malaysia) and Bangalore, the Chinese site forms the base from which Cargill will serve the growing Asian market. “This latest venture demonstrates our commitment to being a

worldwide partner for our flavours customers as we now have one or more manufacturing sites in each regional market,” said Cargill Flavour Systems Head Peter Michielsen. “It also strengthens our worldwide flavour network where local knowledge becomes global knowledge, especially in terms of sharing expertise or spotting the rise and fall of consumer trends.” The new plant has been built on the same site as Cargill’s existing starches and sweeteners plant, enabling customers to benefit from synergies in development and production and to make maximum use of Cargill’s wide ranging expertise.

www.foodbev.com/dairy Issue 30 - April · May 2010

NEWS 15

Ingredients

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Danisco culture is the cream for Russian baked milk

anisco has risen to one of the biggest challenges in fermented milk drink manufacture with the introduction of a new culture for a creamy, baked milk product native to Russia and surrounding countries. YO-MIX TA 460 LYO has been specially developed to deliver consistent creaminess, flavour mildness, smoothness and viscosity to the traditional ethnic milk drink ryazhenka - the third most sold dairy product in Russia. The company says the culture’s outstanding sensory properties are equally sought after by international yogurt manufacturers who will find the culture particularly easy to apply in drinking and stirred yogurt. Dairy customers who

have tested the culture are unanimous in their feedback says Danisco Moscow Technical Sales Manager Jana Pärn. Use of the St. thermophilus strain lives up to the local food authorities’ legal definition of ryazhenka, which is made by heating whole milk to 95°C, followed by storage in double jacketed tanks for up to five hours. During this high heat treatment, the milk caramelises slightly, acquiring a toffee like flavour and light brown colour.

Beneo Label takes Latin America by storm

eneo-Orafti says its Beneo Label is taking Latin America by storm with around 30 products launched featuring the Beneo Label since 2006. The company says this growth of products carrying the Label throughout Latin America demonstrates the global appeal that the programme has. The Beneo Label Programme, first began as a joint European led initiative between food manufacturers and Belgium based Beneo-Orafti. It was designed to communicate the health benefits of Orafti inulin and oligofructose (prebiotic ingredients) through the use of one easy to understand quality label. The label provides a product with a recognisable symbol that indicates to consumers that the product contains a sufficient amount of Orafti inulin or oligofructose

to support a scientifically proven health claim. Since the launch, over 380 products have been launched bearing the Beneo Label in 33 countries. In the last 12 months Beneo-Orafti has seen a large increase in the number of products launched in Latin America across a wide range of categories. Some of the new products include Fibralac Milk for Adults from Dos Pinos in Costa Rica, Doces de Leite (milk jam) from Brazil’s Sao Lourenco and dietetic ice cream from Nutrial in Argentina.

Chr. Hansen launches new kosher cheese cultures

dding two new cultures to its special portfolio of Kosher for Passover (KFP) cheese cultures, Chr. Hansen now offers a total of 14 culture blends for the production of ‘extra kosher’ dairy products. The KFP cheese portfolio offers producers of cottage cheese, Cheddar, and white brined cheese the opportunity to make cheese which complies with all levels of kosher requirements. “Chr. Hansen’s KFP cultures portfolio consists of bacteria culture blends made according to the highest kosher rules, so they can be used in any kosher cheese no matter the kosher level,” explained Chr. Hansen USA Marketing Director Food Cultures & Enzymes Roy Riley. “It is specifically designed for the Passover cheese production which requires rabbinical supervision of all ingredients.”

While the new portfolio is developed specifically for cheese to be eaten during the Jewish Passover spring festival, it may not only be Jews following the religious eating habits who will buy KFP cheese products. According to a report in the New York Times, the non-Jewish kosher food market is growing due to the increased focus on food quality and safety. The newspaper claimed that 40% of the food sold at US grocery stores today has a kosher imprint.

Carbery launches innovative Omega-3 enriched whey protein

airy ingredient supplier Carbery has launched an Omega-3 enriched whey protein concentrate (WPC) as part of its Carbelac range. Clean tasting and high in branched chain amino acids (BCAAs), Carbelac Omega-3 is a marketing leading WPC, providing good mouthfeel and texture. “By adding eye, brain and heart healthy Omega-3 to our whey protein concentrates, we are able to offer our customers the joint benefits of essential fatty acids and whey protein,” commented Carbery Ingredients Marketing Manager Paul Donegan. “The demand for effective functional ingredients is particularly high in the clinical nutrition and low calorie diet channels where consumers need an easy way to meet

daily nutritional guidelines and support health. We also have the capabilities to develop WPCs enriched with other healthy fats such as Omega-6 and can develop customised solutions to meet individual requirements.” Carbelac Omega-3 is 100% natural, easily dispersed and retains an excellent biological value, enabling manufacturers to produce clean tasting and highly effective products. In accordance with food labelling guidelines, customers can specify the level of Omega-3 in order to make ‘source of Omega-3 fatty acids’ and ‘high in Omega-3 fatty acids’ claims on their products.

16 NEWS

www.foodbev.com/dairy Issue 30 - April · May 2010

Valio Gefilus

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20 years of probiotic dairy products in Europe Finnish dairy company Valio is a global pioneer in the dairy industry and was the first in Europe to launch probiotic dairy products, introducing the first Valio Gefilus products in Finland in March 1990, more than four years before the probiotics market really took off in Western Europe. In the mid 1980s, Valio R&D’s vision was to create a new category of dairy products with lactic acid bacteria that have scientifically proven health benefits. In 1987, Valio licensed the global rights to the Lactobacillus GG (ATCC 53103) strain from American professors Sherwood Gorbach and Barry Goldin. This set in motion long-running research and development at Valio as well as collaboration with universities and research centres of excellence around the world. Lactobacillus rhamnosus GG (LGG) is now the world’s most researched probiotic strain with more than 500 studies published in scientific journals. In this month’s dairy innovation interview, we talk to Valio Export Manager Kalle Leporanta about LGG and the Gefilus brand.

The dairy innovation interview When did work on Lactobacillus GG start and what was the thinking behind this work? In the 1980s, the consumption of traditional Finnish fermented milk products began to fall. At the start of the decade, Valio launched A-piimä (Acidophilus)

to the human epithelial cells and colonise the gut. Finally they had isolated from a healthy human one strain that met the criteria. They patented the strain and started to call in Lactobacillus GG. Later on the strain was identified as Lactobacillus rhamnosus (strain GG). The patent application was submitted in 1985. Where does the name Gefilus come from? The Valio Gefilus brand is an invented name, based first on the bacteria’s working title, ‘GG’, while the ‘filus’ came from the last letters of Lactobacillus acidophilus bacteria. And so the brand became part of the history of the development of fermented milk products. What were the first products that were launched under the Valio Gefilus brand? Kalle Leporanta

fermented milk whose pleasant taste and healthy image made it very popular. Valio R&D meanwhile envisaged a fermented milk product with scientifically proven beneficial health effects. Today, we use the term probiotic to describe the bacteria responsible for fermentation in just such a product, but at the time the word was unknown. In the mid 1980s, Valio R&D was running a ‘lactic acid bacteria project’ seeking opportunities to develop new business based on Valio’s expertise in lactic acid bacteria. And as part of that project, the company was also looking for opportunities to discover and research ‘functional’ lactic acid bacteria. At the same time Professors Sherwood Gorbach and Barry Goldin at Tufts University, Boston, US, were doing research on lactic acid bacteria. Their first finding was that the Lactobacillus acidophilus strains commonly

used in the US were actually not stable in the gastrointestinal tract - in other words it was most likely the bacteria did not have any health benefits. They then started to look for more ideal strains that were resistant to acid and bile and would attach

The first product was launched in March 1990. It was a fermented whey drink flavoured with fruit - and this product is still on the market. Soon after that we launched fermented milks that were a kind of yogurt but fermented only with Lactobacillus GG. But the first five years in the market were very difficult. It was

Gefilus was launched in Estonia in 1999 where Valio has local manufacturing. Today Valio Gefilus products are available (outside Finland) in Sweden, Russia, Estonia, Latvia and Lithuania

18 COver story

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difficult for people to understand what we were trying to do. But then everything changed in 1995-1996, the market exploded in Finland and it became easy to launch new products.

Country

Company

Brand

Product

Launch year

Finland

Valio

Gefilus

Fermented whey drink, Fermented milk, Yogurt, Milk Drinking yogurt (mini bottle), Yogurt, Drinking yogurt

1990

Gefilus MAX Kidius Gefilus

2008 2004

The early products included Valio Gefilus Milk in 1996, Valio Gefilus Juice Drink in 1997 and Valio Gefilus ‘daily dose drinks’ in 1999.

The Netherlands

FrieslandCampina

Vifit

Yogurt Drinking yogurt

1994

Norway

Tine BA

Biola

1995

Give us an idea of how the range has grown - both in terms of the number of products, its target audience and its global spread.

Fermented milk Yogurt Drinking yogurt

Switzerland

Emmi AG

Aktifit

Fermented milk (mini bottle)

1996

Ecuador

Industrias Lacteas Toni SA

Toni

Yogurt Drinking yogurt Drinking yogurt

1996

Science alone does not make probiotic products successful since they have to be of the highest quality as well as delicious in order to appeal to consumers. Valio R&D has worked together with the company’s production plants to develop products that are both appetising and a good fit with local consumption habits. Valio now manufactures its Valio Gefilus products in five plants in Finland and one in Estonia and runs in-house culture production. Valio has licensed rights to LGG to several companies around the world and today there are products containing the probiotic strain available in more than 50 markets. Valio’s internationalisation of its probiotic business began with the launch of Campina Vifit yogurts in the Netherlands in 1994. Valio Gefilus is a truly well established brand in Northern Europe with products available in Finland, Sweden, Estonia, Latvia, Lithuania and Russia. There is a large number of product varieties, ranging from yogurts and drinking yogurts to traditional local fermented milks (cultured buttermilk, kefir), pasteurised milk and juice drinks. Gefilus products are also available as food supplements marketed by Oriola, a Finnish distributor and wholesaler in the healthcare sector. Finland remains the most successful market for Valio

Toni Vivaly Japan

Takanashi Milk Products

Onaka He GG!

2008

Thomas & Friends

Fermented milk drink Yogurt Fermented milk drink, Yogurt Yogurt

Australia

Parmalat Australia

Vaalia

Yogurt

1997

Italy

Granarolo SpA

YOMO Rinforzo Plus

Fermented milk (Mini bottle)

1998/2005

Iceland

Mjólkursamsalan

LGG+

Fermented milk (mini bottle) Yogurt

1998

LGG

2008

2007

Croatia, BosniaHerzegovina, Slovenia

DUKAT

b’Aktiv

Yogurt Drinking yogurt

1998

Israel

Tnuva Dairy Products

White Yoplait Yoplait 360o

Yogurt Yogurt drink for children

1998/2004 2007

Korea

Maeil Dairy Industry

Maeil Active GG

Drinking yogurt

1998

Estonia

Valio

Gefilus

Fermented milk (Kefir) Yogurt Quark

1999

Serbia, Montenegro

DUKAT

b’Aktiv

Yogurt Drinking Yogurt

2003

Lithuania

Valio

Gefilus

Yogurt Fermented Milk (Kefir)

2003

Chile

Surlat

Bio Kaiku

Yogurt

2004

Macedonia

DUKAT

b’Aktiv

Yogurt

2004

Vietnam

Campina Vietnam

Campina YoGood

Yogurt

2004

China

Yili

Yili LGG

Yogurt drink

2006

Dannon

Danimals Smoothie

Drinking yogurt for children

2007

Vanuatu

Parmalat Australia

Vaalia

Yogurt

2008

Kosovo

DUKAT

b’Aktiv

Yogurt Drinking Yogurt

2008

Sweden

Valio Sverige AB

Valio Gefilus MAX

Drinking yogurt

2008

Ukraine

Unimilk

BioBalans

Fermented milks

2009

www.foodbev.com/dairy Issue 30 - April · May 2010

COver story 19

Valio Gefilus

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20 years of probiotic dairy products in Europe Gefilus, where the consumption of Valio Gefilus products totals more than 6 litres per capita per year, a world record for probiotics in any country. Valio Gefilus has paved the way not only for other probiotic products but also for other functional dairy foods, in Valio’s domestic and other European markets. Rather than use LGG only for itself, Valio has licensed the rights to its use to several companies around the world. Tell us about that strategy and the thinking behind that approach. From the beginning Valio’s target was to market the products globally. In the beginning we had a few partners in Scandinavia, France and Japan and our thought was that these would be our partners. Later on it became obvious that we had to search for partners from each country or market. Our rationale is that local partners have knowledge of the local market and Valio cannot export short shelf life fresh products far away. With a good local partner the market penetration is much faster than what it would be by our own efforts. For the license partner we offer a well documented ingredient,

registered trademark, our know how and, above all, the world’s best scientific documentation.

The genome could reveal some new health benefits that have not been covered so far Valio has always been strong on scientific research and technology expertise. Tell us about the importance of this approach to both the history and development of the company. Valio’s R&D history dates back to 1916 when the ‘Valio Laboratory’ was founded. Because Valio’s R&D was able to solve several quality problems associated with Emmental cheese, butter and feed for the cows, these had a crucial role for the development of the company. And this heritage continues today. In the company there is built-in thinking that problems can be solved and that Valio can bring onto the market really new products and technologies which are not necessarily yet used in the dairy industry elsewhere.

For Valio Gefilus we can say that it has changed the company from a more traditional dairy into a company focussing on wellbeing and health. Our second slogan, after ‘Bringing taste to life’ is ‘Advances in health’. All the innovation around Valio Gefilus has also given us a good international reputation and placed us among the leaders in dairy R&D. As to Lactobacillus GG as a probiotic ingredient, Valio started earlier than other companies, therefore we have always been ahead in research. Another feature is that almost from the beginning Valio has enabled researchers around the world to do research on Lactobacillus GG - they have been given access to the strain. This has created a lot more research, independent of Valio itself. Today there are more than 500 published studies (in peer reviewed international scientific journals) on the Lactobacillus GG strain. This is much more than with any other probiotic strain. For most of the commercially available strains there is very often only a few studies available. In this way Lactobacillus GG is totally in its own class - sometimes called the Golden Standard of Probiotics. Every respectable scientist doing research on probiotics wants to use Lactobacillus GG as a reference. From 1993 the best scientific documentation has been the key to Valio LGG’s international success - practically every dairy company has been interested in it because of the good science back up. What of the future? Can you give us an insight into what might be coming next?

LGG products from around the world

Since the publication of the genome of Lactobacillus rhamnosus GG the future research will focus very much on the utilisation of new information obtained from the genome. Future directions may

The people behind LGG In late 1987, Valio signed a licensing agreement for the global commercial utilisation of Lactobacillus GG (LGG), gaining access to the bacterial strain and the rights to the patents of Professors Sherwood Gorbach and Barry Goldin at Tufts University, Boston, US. This signalled the start of an intensive development phase at Valio. The primary objectives were research on health effects in clinical tests, the development of lactic acid bacteria production at Valio, and the development of consumer products. Valio had teams working on each of these. In charge was Dr Kari Salminen, Head of Valio R&D at that time. He retired from Valio in 1998.

Other key people: Veijo Meriläinen: Product Development Manager, in charge of the technical and product development. Today he is Head of Valio’s International Division. Dr Seppo Salminen: Research on LGG, marketing to key opinion leaders, Specialist on the health benefits. Today Professor at the University of Turku, Functional Food Development. Riitta Korpela and Maija Saxelin both did their doctoral thesis on LGG and its health benefits. Dr Saxelin later became Valio’s ‘guru’ on the health benefits of LGG and most of the materials for healthcare professionals are written by her. increase the probiotic effect by better knowledge and also possibly the genome can reveal some new health benefits that have not been covered so far.

20 COver story

www.foodbev.com/dairy Issue 30 - April · May 2010

FoodBev com A world of food and drink

Dairy news and opinion

www.foodbev.com/dairy

Sustainability & environment

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limate change, food miles, carbon footprint, recycling - subjects that are firmly established on the dairy business agenda right through the supply chain. As consumers become more

environmentally savvy, as legislators increase the pressure with stricter and stricter laws, and retailers become more demanding, dairy farmers, dairy processors, dairy trade organisations are all working hard to address these issues. In this Special Report we take a look at some of the work that is going on in dairy. © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

www.foodbev.com/dairy Issue 30 - April · May 2010

special report 23

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US dairy industry taking proactive approach to sustainability Commitment aims for 25% reduction in greenhouse gas emissions by 2020

onsumers are increasingly concerned about their personal impact on the environment, demanding healthy products produced in environmentally friendly ways, writes Dairy Management Inc Vice President Technology and Packaging Gail Barnes. The US dairy industry is responding to this need through the US Dairy Sustainability Commitment, an initiative of the Innovation Centre for US Dairy, which has set a goal to reduce greenhouse gas (GHG) emissions of fluid milk by 25% by 2020. Building on the industry’s long history of environmental stewardship, the Innovation Centre for US Dairy created a roadmap to meet the 25% goal. This includes projects that reduce GHG emissions and deliver economic value across the supply chain. When fully implemented, these projects will reduce emissions by 12% and create an estimated $238 million in business value. About half of the projects focus on processing, packaging and transportation, including the following:

D-CREE Dairy Processor Carbon Reduction through Energy Efficiency (D-CREE) will produce bestpractice case studies on energy efficiency and a customisable tool that will allow processors to assess plant energy performance and

opportunities for improvement. D-CREE is expected to save the dairy industry up to $50 million and 405,760 metric tonnes of CO2 equivalents per year by 2020. Several processors have already achieved substantial results. One Wisconsin dairy plant energy audit resulted in multiple systemwide improvements, reducing 616 tonnes of CO2 equivalents per year. The dairy is saving about $39,000 annually from boiler improvements alone.

Next Generation CIP Next Generation Clean-inPlace (CIP) evaluates reduced temperature technologies that require less energy. If a reducedtemperature CIP solution was commercially available, it could create an estimated $11.8 million in business value for dairy processors and reduce GHG emissions by 64,842 metric tonnes of CO2 equivalents. A leader in cleaning and sanitising is testing a solution it developed to benefit the dairy industry. So far, five trial sites have reported 50% steam usage savings across applications and conditions.

Non-thermal UV Prototype This project team is developing a prototype that will demonstrate the commercial viability of non-thermal ultraviolet (UV) processing technology as an alternative to pasteurisation. If approved by the US Food & Drug Administration, the technology could save the industry more than $30 million and 272,000 metric tonnes of CO2 equivalents per year.

Dairy Delivery Systems LCA The output from this initiative will help processors make informed decisions that will improve their products’ environmental impact by analysing the entire processing line, not just packaging creation and disposal.

transport and distribution fleets. The goal is to reduce 164,979 metric tonnes of CO2 equivalents by 2020, saving $58 million annually at current fuel prices. One member of the Dairy Farmers of America (DFA) cooperative has used best practices to eliminate an equivalent to more than 949 metric tonnes of CO2 emissions annually.

A growing movement A growing group of dairy leaders and volunteers are contributing to the US Dairy Sustainability Commitment. The US dairy industry is committed to being a leader in sustainability, and to help ensure the health and well-being of our planet, communities and consumers.

Dairy Innovation Australia Limited (DIAL) has been working with the Innovation Centre for US Dairy as a member of the Dairy Delivery Systems LCA and Nonthermal UV Prototype projects. “DIAL’s participation has not only provided DIAL and its members with up-to-date valuable knowledge on both of these projects, but also has ensured that we do not reinvent the wheel with similar projects in Australia, unless there is a processing angle that is more specific to the Australian context,” said DIAL Senior Process Engineer Dr Elankovan Ponnampalam. “Should that occur, it is valuable to understand the methodologies that have been developed in the Innovation Centre projects so that information can be shared efficiently and cost-effectively.”

E-SMART Environmentally Sustainable Methods for Achieving Responsible Transportation (E-SMART) aims to improve fuel efficiency of the dairy industry’s

Dr Gail Barnes is writing on behalf of the Innovation Centre for US Dairy. She is Vice President of Technology and Packaging for Dairy Management Inc. In this position, she helps the dairy industry realise the full potential and impact of DMI’s strategic insights by working as an expert resource internally and directly with processors and manufacturers. Barnes is a multilingual business development and strategic marketing professional with 18 years of international dairy industry experience. For more information, visit www.USDairy.com/ Sustainability

24 special report

www.foodbev.com/dairy Issue 30 - April · May 2010

Sustainability & environment Click here to subscribe

Environment and innovation

riving innovation is central to strong environmental performance, writes Tetra Pak Group Executive Vice President Development and Engineering Michael Grosse. Delivering sound and continuously improving environmental performance is a key priority in our innovation and design process and an integral part of Tetra Pak’s business strategy as it improves the overall performance of our processing and packaging solutions while also protecting the environment. The commitment to running our business on sound sustainability principles has proved to be both good for our own business performance and for our customers’. In today’s world, providing leading edge environmentally sound solutions is a must to remain competitive. From the very beginning of Tetra Pak’s journey, our company’s founder believed that “a package should save as much as it costs” in both financial and social terms. This ethos is more relevant today than ever, also in environmental terms, and continues to guide our business forward.

Intelligent design Today, our Design for the Environment (DfE) approach,

Michael Grosse

for example, ensures that new products are designed in such a way that environmental impacts are understood and minimised as part of the standard product development process. We use the DfE as a tool to improve the environmental performance of new and existing packages and machines. Our recent launch of Tetra Therm Aseptic Drink is an example of how through intelligent design, environmental impact can be minimised. A key component of our Tetra Vertenso customised beverage production solutions, it enables our customers to reduce water usage by up to 80%, cut energy consumption by up to 30% and decrease product losses by up to 30%. On the packaging side of our business, the development of our Tetra Pak iLine solutions marks another significant step towards enabling producers to drive down costs while increasing operational efficiency, maintaining the highest standards of quality and safety and improving environmental performance. This new generation of highperformance aseptic carton packaging solutions saves approximately 10% more water than previous Tetra Pak carton packaging lines and reduces operational costs by up to 40%. Fundamental to improving our environmental performance is our Development and Engineering organisation. With two major Tetra Pak Research and Development (R&D) facilities and ten smaller R&D centres around the world, some 4% of our annual turnover is devoted to R&D. This enables us to provide our customers with processing and packaging systems that are not only

cutting-edge, but pass the tough tests of the market in terms of cost effectiveness, quality, flexibility and environmental performance. We are continuously working to find new ways to reduce waste, decrease energy consumption and reduce the carbon footprint of our products and operations.

volumes of high-density polyethylene (HDPE) derived entirely from a renewable feedstock. The agreement represents the first move toward using green polyethylene in the carton packaging industry.

Competitive strength Using renewable resources is a real competitive strength for business as these raw materials, when managed responsibly, will always be available. A major advantage of our packaging is that about three quarters of a Tetra Pak carton package is made from a natural and renewable resource; wood from the forest. And we are studying ways to increase the proportion of renewable material in our packages while meeting our customers’ and consumer demands for easier-to-use, cost-efficient packages.

In addition to our commitment to increase the proportion of renewable resources we use, Tetra Pak is investing heavily to support the development of recycling infrastructure and raise consumer awareness in order to increase the volume of cartons that are recycled. We are working with the recycling industry to help them develop new technologies that will further improve recycling rates across the globe. Furthermore, Tetra Pak is providing hands-on support by running technology trials at paper mills around the world to enable recycling carton packages.

We recently announced an agreement with the largest Brazilian petrochemical company, Braskem SA, to purchase and pilot limited

In the UK, for example, we collaborate with local authorities, collectors and nongovernmental organisations to facilitate collection, provide

Hands-on support

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consumer information and help identify end markets. As a result, more than 85% of UK local authorities today provide access to beverage carton recycling. In China we partner with recyclers, schools, non-governmental organisations, collection entities and local governments to establish a sustainable value chain for carton packaging collection and recycling. The recycling rate of Tetra Pak cartons grew from almost zero in 2004 to around 10.5% in 2009, with volume reaching 35,000 tonnes that year. At Tetra Pak innovation is at the heart of our commitment to environmental responsibility. We co-operate and have an open dialogue with external stakeholders and experts

to support environmental development in key areas, including climate change and responsible forestry management. These include WWF Climate Savers, the Forest Stewardship Council (FSC) and the Global Forest and Trade Network (GFTN). We are also signatories to UN Global Compact since 2004. Our environmental commitment starts from a strong base - a package made primarily from wood fibre, a renewable resource. Looking ahead, we are working on a number of innovations that will improve our products’ environmental performance even more while remaining convenient for consumers and continuing to deliver a clear competitive benefit for our customers.

Every Nampak milk bottle is a recycled plastic bottle Nampak Plastics is set to reach another major milestone in 2010 when every HDPE milk bottle it produces will include up to 10% recycled HDPE (rHDPE). The company produces approximately two billion milk bottles every year, so approximately 7,000 tonnes of virgin material will be saved annually as a direct result of this achievement. Nampak says the move is a clear demonstration of the leadership it has taken in the adoption of rHDPE. Nampak’s customers - such as Arla Foods, Dairy Crest, Robert Wiseman Dairies, Yeo

Valley and Graham’s, along with other key UK customers - will be using these recycled content milk bottles for the supermarket shelves now. In order to reach this milestone, Nampak has invested more than £1.5 million across its seven sites in the UK.

Stretch sleeves, the recycling-friendly decoration of choice

CCL Label Auto-Sleeve Werner Heissenberg Str. 6 A 9100 Voelkermarkt Austria +43 42 32 49 83 www.ccl-label.com/ voelkermarkt © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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special report 27

Sustainability & environment Click here to subscribe

Scandinavia’s unsung climate heroes

limate scientists calculate that the world has only a few decades to reduce emissions before there is so much carbon dioxide (CO2) in the atmosphere that a dangerous rise in global temperature is inevitable. Reducing CO2 emissions, therefore, is top of the international agenda - but this is no mean feat. Not only will it take time, but also a huge shift in social, cultural and political attitudes, as well as behaviours. So, what of the short-term, asks Richard Hands, Chairman of the Alliance for Beverage Cartons and the Environment (ACE) UK. The UK’s Institute of Mechanical Engineers say that in conjunction with efforts to reduce carbon emissions we should take measures to remove existing CO2 from the atmosphere, providing extra time to decarbonise the global economy. They point to geo-engineering technologies, such as artificial trees, which remove CO2 for storage underground. While geo-engineering has merit, natural carbon sinks, such as the ever-growing Scandinavian forests used to make European beverage cartons, already offer a practical and sustainable solution. In fact, recent research from the University of Helsinki, Finland, has found a strong link between the increasing demand for European forest timber and increased carbon capture (or sequestration) - helping to combat climate change. As most school children know, trees, with their ability to convert CO2 into oxygen through photosynthesis, are good for

Richard Hands

the environment. Remarkably, while the overall area of forest in Finland has remained largely unchanged between 1912 and 2005, the forests have increased in value in the fight against climate change due to increases in the average tree size and stocking density. This unintended co-benefit of managed forestry, motivated by the commercial need to increase timber yields, has led to an increased biomass stock in Finnish forests sequestering 18 tonnes of CO2 annually per square kilometre, versus CO2 emissions in the same region of 12 tonnes per square kilometre. On a European scale, it is estimated that from 1990 to 2005 expanding forest biomass in the EU27 sequestered 360–495 million tonnes of CO2 each year - 8-10% of EU fossil fuel carbon dioxide emissions. So, although there has been a greater demand for wood-based products in recent years, thanks to improved forest management practices, these forests produce a greater yield of wood per hectare and thus increasingly absorb CO2 from the atmosphere. This carbon is then retained within the tree and its future wood pulp products, such as the milk and beverage carton, for the whole life of the product. Furthermore, because in managed forests trees are replaced or replenished at a rate equivalent or greater than their use, wood fibre is a renewable resource that can be used by industry with low environmental impact.

Member companies from the Alliance for Beverage Cartons and the Environment (ACE) UK - Elopak, SIG Combibloc and Tetra Pak - are committed to ensuring that the wood fibre for the paperboard in their cartons is sourced from forests that are responsibly managed. Within Europe, 100% of the wood used in the paperboard used by these companies to make the cartons comes from paper mills that have a Forest Stewardship Council (FSC) chain-of-custody certification in place. In addition to helping reduce CO2 when they are living, the trees used in paperboard production process provide their own renewable energy after they have been harvested, helping to

minimise the European carton industry’s net emissions of CO2. The bark, sawdust and other by-products, such as black liquor resulting from the logging and pulp-making process are used f or bio-energy production. This renewable energy accounts for over 70% of the total energy needs of the four European paper mills producing paperboard for beverage cartons. So by using more wood for packaging and other industrial applications, not only will we be taking a huge step towards increasing the world’s forest biomass and thus the ability to remove CO2 from the atmosphere, but also to reducing our reliance on fossil fuels.

Ecologic paper milk bottle on trial Straus Family Creamery in California, US, has been test marketing a new ecofriendly, paper milk bottle. The new milk container comes from Ecologic Brands, a Californian company that offers a broad range of sustainable packaging solutions for the dairy, juice and water industries. The two part bottle has an outer shell made of 100% recycled cardboard that can be recycled with

other paper or is compostable or biodegradable if thrown away. The inner pouch is a PE container that claims to use 70% less plastic than a traditional milk jug. Ecologic founder and CEO Julie Corbett describes the new container as a bagin-bottle that offers better functionality than bag-in-box formats - being easier to pour, hold and grip.

28 special report

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Jugit rolls out across the UK The innovative reusable Jugit, the core of Dairy Crest’s drive to reduce milk packaging, has been rolled out across the UK. After the prototype was successfully trialled, Dairy Crest and pack manufacturer RPC Market Rasen have incorporated feedback from consumers - making it more robust, more aesthetically pleasing and easier to use. The Jugit system is a flexible film pack using substantially less packaging material than conventional plastic milk containers. The milk bag system delivers 75% less packaging weight compared to

poly bottles, making it extremely attractive for consumers seeking a practical alternative lightweight pack solution. The reusable Jugit was designed to provide easy open, pour and re-close functionality to enable mass consumer adoption of the bags. The Jugit’s point of difference to traditional jugs is a clasp in the Jugit base that secures the bag in place and a two-part lid with an integral hollow spike attachment, which simply perforates the bag upon closure. The top of the Jugit then flips open to provide a recloseable pouring spout. A detachable handle is supplied to enable greater flexibility in pouring.

Logo to boost bag-in-box environmental profile Bag-in-box specialist Rapak has launched a major initiative to promote the environmental benefits of the packaging format among end consumers. The company has developed an eye-catching logo that can be printed on both the bag and the box to convey the message that ‘bag-in-box technology is green’. Rapak says the logo has been introduced to help companies who use bag-in-box provide valuable reassurance to their customers while at the same time contributing to an enhanced brand image for their products. The basis for the introduction of the logo is the independent Life Cycle Assessment of bag-inbox packaging, commissioned by Rapak from PIRA, which

was completed last year. The PIRA report assessed and compared the potential life cycle environmental impacts of bag-inbox technology with alternative liquid packaging formats in key markets including dairy, aseptic and bulk packaging. The overall findings confirmed that bag-inbox has excellent environmental credentials that are at least competitive with and in many cases superior to alternative packaging formats.

www.foodbev.com/dairy Issue 30 - April · May 2010

special report 29

Marketing watch

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Winter Olympians with Attitude

Dairy Fairy Julia sparkles for National Dairy Week

US based Attitude Drinks has announced a partnership with Olympic snowboarding medalists Kelly Clark and Seth Wescott.

Bradbury launched a nationwide Smile for Dairy campaign and urged people across Britain to submit pictures of themselves smiling to demonstrate their love of dairy products.

Clark, a two time Olympic medalist in halfpipe, is widely considered one of the greatest female representatives of the sport. Wescott, the first and only gold medalist in snowboardcross, is considered the sport’s gold ambassador around the world. “The relationship with both high performance athletes as ambassadors for Phase III Recovery is a natural fit,” said Attitude Drinks CEO Roy Warren. “Formulated to optimally address and enhance fitness performance, the excellence demonstrated by Seth and Kelly makes the partnership a perfect match.” The sponsorship of both athletes fits the innovative formulation and delivery of Phase III, providing a nutrition source for muscle recovery. Wescott was recognised in the Vancouver 2010 Olympics as ‘recovering’ from an upsetting preliminary run to finish with gold in the finals of this snowboardcross event. The company says Clark, who won bronze at Vancouver and is widely known for her innovative approach to halfpipe, also perfectly represents the cutting edge technology and positioning of Phase III Recovery.

TV presenter Julia Bradbury turned into the Dairy Fairy to get the UK’s National Dairy Week celebrations off to a sparkling start.

Bradbury said: “Everyone knows I’m a country girl at heart and I am delighted to wave my magic wand in National Dairy Week and become the Dairy Fairy. Just about every household in Britain uses milk, cheese, yogurt and we should be proud that we produce such natural and nutritious foods. It is something many of us perhaps take for granted.” The Smile for Dairy campaign has been launched by The Dairy Council, which promotes the nutritional benefits of dairy products. This year The Dairy Council celebrated its 90th birthday during National Dairy Week.

Mootopia: The perfect world of milk? In 1993, the got milk? campaign made its debut by introducing consumers to the concept of milk deprivation: The frustration involved when folks run out of the ‘wonder tonic’. Now, the same advertiser is taking the opposite approach this year with a new advertising campaign called Mootopia. Mootopia is a world where milk flows profusely through streams and waterfalls and its citizens,

the Mootopians, are exceptionally perfect with strong muscles, great teeth and shiny, healthy hair - all because of milk. But no world, no matter how perfect, is problem free and therein lies the humour behind this new California Milk Processor Board (CMPB) campaign. Produced by longtime advertising partners San Francisco based Goodby, Silverstein & Partners and

directed by the man who originally conceived the iconic tagline got milk? - Jeff Goodby. Mootopia consists of three 30 second spots titled Gorgeous Hair, Equal Strength, and Dentist. In Gorgeous Hair two beautiful women with long, gorgeous, silky hair bask in the sun while drinking milk. The glare from each other’s shiny hair blinds them. Soon thereafter, we hear a breathy voice-over saying: “Shiny, healthy hair. It happens . . . in Mootopia.” The spot ends with the ubiquitous tagline got milk? In addition, the CMPB is also launching a brand new website to support the campaign (visitmootopia.com).

Dropping fresher for longer milk to households Leading UK extended shelf life milk brand, Cravendale, from Arla Foods, has launched its latest door drop campaign. This will be the third year that Cravendale has run the campaign, so far reaching over 10 million households across the UK. Money off coupons are being delivered to over

2.5 million households across the UK, supporting the Fresher for Longer messaging, highlighting the fact that Cravendale milk stays fresh for seven days once opened and 21 days unopened (over twice as long as standard fresh milk). This messaging is also communicated in Cravendale’s ‘Time Traveller’ advertising and through the line marketing.

The door drops are aimed at pre-families and families - key target audiences who benefit from the ‘fresher for longer’ qualities of Cravendale. This year, for the first time, Cravendale will be promoting their 1 litre carton as part of their door drop campaign, in order to engage the pre-family audience.

30 MARKETING

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Celebrities to front Make Mine Milk campaign in Great Britain

World renowned Michelin starred chef Gordon Ramsay and pop’s new princess Pixie Lott have launched a major, multi-million pound campaign in the UK to promote the benefits of low fat milk to teenagers and families across the country.

The colourful cook and chart topping songstress are sporting iconic milk moustaches to front the Make Mine Milk campaign, demonstrating that milk is this season’s must have fridge filler. The launch sees advertisements featuring Gordon and Pixie splashed across supersize poster sites around the country, and on thousands of buses all over Britain.

A-list celebrities sporting milk moustaches will front the £7.5 million Make Mine Milk campaign, promoting low fat milk to families across the country.

Based on the highly successful US ‘got milk?’ campaign,

Make Mine Milk follows in the footsteps of the successful

The campaign is being run by the Milk Marketing Forum - a consortium of leading British dairy companies and milk co-operatives that receives administrative support from Dairy UK and nutritional guidance from The Dairy Council. Its members are Arla Foods UK, Dairy Crest, First Milk, Milk Link and Robert Wiseman Dairies. Of the £7.5m total spend for the campaign, a third comes from European Commission funding.

Scottish ‘White Stuff’ campaign, which ran from 2003 to 2008 and featured celebrities including Andy Murray and Nell McAndrew. Following many years of declining milk sales this high profile campaign sparked an impressive 3.4% increase in consumption, providing real encouragement to the whole of the dairy industry. Press adverts will run in some of the most widely read consumer magazines, supported by a fully integrated, marketing campaign to drive consumers to the Make Mine Milk website and online community. Proactive social media and PR will ensure that the ‘tashed celebrities’ will be promoted to families across the country.

Dairy Crest unveils the FRijj Swamp Soccerettes Dairy Crest’s leading UK flavoured milk drink brand FRijj has launched a multimedia campaign featuring augmented reality across its entire range. The promotion has been created to drive consumer brand awareness by leveraging the existing link with the brands’ £2 million sponsorship of the Sky Sports TV show Soccer AM. The six figure on-pack promotion will offer one FRijj fan (and five of their friends) the opportunity to play in the

FRijj Swamp Soccer World Cup 2010 with their own FRijj Swamp Soccerettes cheerleader squad. Plus, there is £40,000 worth of instant prizes up for grabs. FRijj drinkers are invited to enter a competition with their friends to be one of the teams competing at this summer’s FRijj Swamp Soccer World Cup. The annual competition, in Scotland, has attracted a large cult following in recent years. An integral part of this competition is the FRijj Swamp

Soccerettes, a group of mud obsessed cheerleaders. The group is captained by Nadia and includes an ex-model mud professor, Eastern European rhythm squelcher and wheelbarrow loving harmonica player. Dairy Crest Sales and Marketing Director - Liquids Marc Dubery comments: “We are truly excited to launch this innovative on-pack activity and believe that it will genuinely appeal to our predominantly young male consumers. FRijj

consumers are at the forefront of technological innovation, with an inherent thirst for new concepts, and they expect FRijj activity to be a bit more risqué.”

Milking Cravendale online with Twitter Following on from the success of makethetea.com, Cravendale has created the Twitter Health tool, to analyse Twitterers health. Launched in January 2010, it has increased visitors to the Cravendale’s milkmatters.co.uk website by 60% in just the last two months. With the ability to assess over 240 words, Cravendale Twitter Health analyses fitness levels based on Twitter accounts and gives an overall health

score based on what people have been tweeting about. Cravendale Brand Manager Sam Dolan says: “We know how passionate our consumers are about Cravendale and recently became aware of the amount of people twittering about the brand. We wanted to create something that adds a point of difference and really engages with our consumers. Twitter health is something that a dairy brand has never done before.”

Celebrities such as Chris Moyles (92.31%), Stephen Fry (71.8%), Davina McCall (100%)

and Russell Brand (49%) have all been quick to sign up for their Cravendale health test.

www.foodbev.com/dairy Issue 30 - April · May 2010

MARKETING 31

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Kraft searches for the Single Best Town in America

Lurpak in food processor giveaway promotion

Kraft Singles - a leading brand of American cheese - has partnered with Disney ABC to discover America’s ‘Single Best Town’, inviting people across the country to share the single best thing about their town. From a unique monument to a charming local festival, Kraft Singles has been searching for the one-of-a-kind features that

Lurpak, leading UK Butter Spreads & Margarine (BSM) brand, is giving away a Dualit Food Processor (valued at £225) every day for 100 days. The promotion started in March 2010 and runs until June 2010. Shoppers enter the free prize draw to win the food processor by purchasing special packs of Lurpak Spreadable Slightly Salted, Lurpak Spreadable Unsalted, Lurpak Lighter and Lurpak Organic.

make America’s towns special and uniquely American. The winning town will win an unforgettable party featuring country music trio Love And Theft and appearances by ABC soap stars. “When we’re out on tour we get to see the best of America, so we’re really looking forward to jamming with the ‘Single Best Town’ in America,” says Stephen Barker Liles of Love And Theft. “Who knows, we might even write a song about it!” Kraft Singles has been the American cheese at the dinner table, in school lunch boxes and more for 45 years.

Baseball slugger Albert Pujols urges teenagers to drink milk “For me, I drink low fat chocolate milk after a long day on the field,” said Pujols, who was on hand to unveil his new ad at the St Louis Cardinals spring training facility. “It is a natural source of protein plus it has carbs so it helps me rebuild and refuel my tired muscles after being active. “It is an important part of my recovery routine to get ready for the next nine innings, season after season.”

MVP baseball slugger Albert Pujols has joined fellow Milk Moustache athletes - NBA All-Star and Utah Jazz point guard Deron Williams and gold medal gymnast Shawn Johnson - as part of the Milk Moustache Dream Team to inspire teenagers to ‘Drink Milk for a Change’. The Pujols ad reads: ‘Want muscle? got milk?’ It reinforces the importance of milk’s high quality protein. Along with regular exercise, protein can help build and maintain lean muscle - essential for athletes to perform their best.

The ‘dream team’ of athletes is calling on teenagers to get active, drink milk for a positive change in themselves and make a difference for others. They have teamed up with the got milk? campaign to champion a worthy project that is close to their hearts and that will help make a positive change in local communities. Teenagers can help select which project will be completed by voting online at bodybymilk.com. One lucky teen and three friends will even win the chance to work alongside professional athletes at the winning project.

The activity is being supported by consumer press advertising, PR and in store activity as part of Lurpak’s £12 million brand

investment for 2010. The on-pack promotion will also benefit from Lurpak’s shelf ready packaging, which for the first time, will be printed in colour increasing on-shelf visibility and stand out to the consumer. The 100 day give away compliments Lurpak’s overall creative strategy for 2010, the ‘Joy of Creation’, which taps into consumers love of home baking. Lurpak Brand Manager Charlotte Buswell comments: “We have run similar prize draws giving away Dualit products before and we know it really works with our target audience.”

The Hispanic got milk? campaign hits the road The national got milk? Milk Moustache Mobile Tour is crossing the US from now to September 2010 to help celebrate those special moments that families share around the dinner table. The campaign kicked off the tour by hosting several events throughout Houston in Texas to show local residents how milk, with its unique combination of key vitamins and minerals, can help build stronger families. Just like Mom! Lisa Pantoja and Becky Cantu set a good example for their daughters by setting the table with milk at dinner time. Given the nine essential nutrients that milk provides, pairing it with dinner is an easy way to help build a strong family both physically and emotionally. Studies also show that mums who drink

milk are more likely to have daughters that drink milk. The Milk Processor Education Programme (MilkPEP) is funded by the nation’s milk processors who are committed to increasing fluid milk consumption. The National Fluid Milk Processor Promotion Board, through MilkPEP, runs the National Milk Moustache got milk? campaign, a multi-faceted campaign designed to educate consumers about the health benefits of milk.

32 MARKETING

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The dairy supply chain revisited The European Dairy Association (EDA) organised a seminar recently, in Brussels, on perspectives of market mechanisms in the dairy sector.

Opening the event, EDA President Werner Buck said the aim of the seminar was to have an open and constructive debate on coping with increased price volatility in a less regulated environment and on the ways forward for the sector. He said the extreme price volatility that had occurred in the last two years was new for most of the partners in the dairy supply chain. However, they should all be proud of dairy, because it is an innovative and technology oriented sector, in which co-operation is key. Estonian dairy farmer Hillar Pulk gave an overview of dairy farming in Estonia, where milk accounts for 32% of the gross agricultural output. 40% of the production is destined for export, which explains the major impact from the price fluctuations in Europe on dairy production in Estonia. While the dairy sector is efficient, Estonia depends heavily on direct payments support - statistics illustrate that Estonia receives three times less support than the European average. Pulk believes that the survival of the Estonian farmer requires a fair milk price, equal support in all 27 European member states, measures to face the crisis, as well as a balanced and

reasonable national dairy and rural development policy. Daniel Morrissey, from Abbott Global Nutrition (US) gave a food producer’s perspective. Abbott purchases a wide array of dairy products, from commodities to highly specialised products. Morrissey said EU dairy ingredients are in general more expensive than US and Oceanian ingredients. In the search for the reduction of price volatility, strategic relationships can provide a natural hedge and improving price transparency for commoditised dairy ingredients is key. This last element represents a big difference between US and EU market pricing, the US pricing being much more transparent than the EU one.

To remain competitive with other food sources, it is crucial that a new market infrastructure is put in place and that robust risk management tools are developed across the dairy supply chain. Arla Foods (Sweden) Vice Chairman Åke Hantoft took a co-operative view. At Arla, the milk price is both the result of the dairy’s strategy - value added products, increase in Arla’s earnings - and of global price drivers such as Fonterra’s auctioning, the consumer prices and spot prices. Hantoft foresees increased price volatility in the years to come, which could lead to internal discussion of pricing policies. Susanne Nüssel, Secretary General of Verband der

Bayerischen Privaten Milchwirtschaft (Germany) looked at contractual relations between milk producers and dairies. Historically, long term contracts between producers and farmers were widespread in the dairy sector. Today, farmers and producers need to take into account the abolition of quotas and the regulation of quantities beyond 2015. The EU Commission needs to develop a policy framework in order to sustain the dairy sector’s importance, by guaranteeing stable levels of income for milk producers and by enabling competitive structures throughout the value added supply chain. Milk producers need to be prepared for these crucial developments, she said.

The dairy supply chain in a deregulated market was the subject for Fonterra (New Zealand) General Manager Strategy Paul Campbell. Fonterra’s farmer-owners have changed their views on volatility because of the extreme fluctuations occurring in 20072008. However, Fonterra’s customers have a different view and he concludes that nearly everyone has been seeing increased price volatility in the dairy supply chain. Traditional approaches for managing volatility on their own are no longer appropriate or effective.

www.foodbev.com/dairy Issue 30 - April · May 2010

NEWS 33

Vitafoods 2010

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18-20 May 2010, Geneva, Switzerland Since it was established in 1997, Vitafoods has successfully positioned itself as the must-attend global nutraceutical event of the year. For a show with 13 years experience in the industry, there is never the concern that it might stagnate, as time and again, the organisers manage to deliver an event that brings quality, innovation, creativity and surprise on every possible level. From brand new exhibitors with cutting edge products, to exciting educational features that can add that invaluable point of difference to a business, this years’ show is already on track to push industry boundaries like never before. The free-to-attend Vitafoods Discussion Forum will be looking at EU Claims Regulation and providing a unique insight into what action is being taken to make the claims regulation more workable, whether claims will make it through the system and discussing how much investment it is worth putting into a claims application.

through the New Products Zone this year. Companies with brand new market launches are eligible to enter their products for display in the feature, which is located in the registration area. But it is not just the New Products Zone that will be bursting with innovation. This year’s exhibitors also have a great deal of creativity to keep visitors interested. dairy innovation highlights some of them in this preview.

Innovation and creativity are two central themes that will be running

ADM

Lipid Nutrition

Stand 759

Stand 609

ADM will be highlighting Novasoy soya isoflavones which help with the tell tale signs of the menopause, including hot flushes. The company’s CardioAid phytosterols and phytosterol esters for reduced blood cholesterol will also be available on stand. Another highlight is Novatol, a natural source of vitamin E, which is needed by the body to protect cells and support natural defenses.

Lonza Stand 743 Lonza will be offering several products from its portfolio of branded health ingredients, including Carnipure. Clinical research has discovered that Carnipure can play a beneficial role in many areas of health,

including recovery from exercise, weight management and healthy ageing. Other products include FiberAid - a premium prebiotic fibre, multifunctional ResistAid with antioxidant properties and DHAid – a purely vegetarian source of Omega-3 DHA.

Danisco Stand 934 Danisco will be presenting its portfolio of innovative ingredients that contribute to overall health and wellbeing. Its flavoured yogurt bears are

a fun, easy and delicious way for kids to get their daily dose of probiotics, whilst the Howaru Straw is a unique delivery vehicle for probiotics suitable for most types of beverages.

Lipid Nutrition will display its latest developments and innovations including the recently launched Marinol Omega-3 Emulsion, Clarinol CLA and PinnoThin wowCAPS emulsion. It will have its latest application examples available for visitors to taste, including the first weight management yogurt with Clarinol CLA that has just been launched in the US by the dairy company

Old Home Foods. Marinol Omega-3 Emulsion is a highly concentrated fish oil emulsion with superior stability that creates better opportunities for food companies to fortify food applications with Omega-3 fatty acids. Dairy companies looking for weight management ingredients will be interested in Clarinol CLA and PinnoThin wowCAPS - two new emulsions that make it easy to fortify products with healthy weight management ingredients.

Rousselot Stand 858 Gelatine and hydrolysed collagen producer Rousselot will be highlighting its Peptan Collagen and unveiling the results of scientific studies clearly demonstrating the efficacy of this bioactive ingredient on the health of bones, joints and skin, as well as its nutritional advantages. Samples will be available as practical examples of the organoleptic properties of these products and the ease with which they can be integrated into new functional or dietetic

foods or drinks. 97% pure protein, Peptan Collagen has also demonstrated its nutritional and functional relevance when integrated into foods and drinks aimed at promoting weight stability or even weight loss or at optimising the protein consumption of sportsmen and women or of the elderly.

34 EVENT PREVIEW

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DSM Nutritional Products Stand 400 DSM Nutritional Products will launch a range of bespoke Health Benefit Solutions. Each of the 12 Health Benefit Solutions delivers a combination of nutrients via a Quali-Blend premix which is aligned with a specific health concern and backed by science. Visitors will be encouraged to experience DSM’s technical expertise

and market understanding through its innovative formulations for food and beverage applications. The 12 Health Benefit Solutions are: Defy your Age; Empower your Mind; Nourish your Beauty; Essentials for Women; Strengthen your Bones; Shape your Body; Flex your Joints; Upgrade your Vision; Essentials for Life; Enhance your Immunity; Guard your Heart; and Power your Performance.

Martek Biosciences Stand 975 Martek Biosciences will highlight the opportunities for DHA fortified products following recent breakthroughs in regulatory and scientific fields. Market potential for DHA Omega-3 has been boosted recently by positive EFSA opinions, centring on the benefits for brain and eye health, and recommendations for nutritional content claims. These advances have been made possible by continuing scientific research, and investment in studies is ongoing to broaden understanding about the varying benefits of docosahexaenoic acid (DHA), compared to eicosapentaenoic acid (EPA) and a-linolenic acid (ALA). Research

to support the superiority of DHA is constantly emerging, such as in a new study published in Circulation that demonstrates the heart health benefits of DHA. Representatives from Martek will be on hand to explain more on the heart, brain and eye health benefits of DHA Omega-3 and offer applications advice for dairy and beverage products.

Taiyo Europe Stand 878 Taiyo Europe will present its green tea extract. Extensive research into the properties of green tea has lead to the development of Taiyo’s Sun range of products. Created to counter the stresses and strains of modern living, these products contain highly purified green tea polyphenols, shown to have numerous biochemical

and physiological benefits. Sunphenon offers antioxidant, anti-microbial, deodorant and thermogenic (or fat burning) activities, while Suntheanine through amino acid L-theanine, promotes clarity of thought, concentration and reduced reaction to stress. These products can be used in food and beverage applications including dairy - without impacting taste or colour.

Fortitech Europe ApS Stand 639 As more consumers look to fortified functional foods and beverages to maintain their overall health and wellness, growth within these categories will continue at an unprecedented rate. Fortitech is a global company solely dedicated to the development and creation of custom nutrient premixes - over 30,000 to date - for the food and beverage industries. It will demonstrate its capabilities and versatility in premix blending. In addition, Fortitech is taking a proactive stance to dramatically decrease the number of people affected by micronutrient malnutrition through the company’s newest business unit, the World

Initiative for Nutrition (WIN). It is working with non-governmental organisations, governmental and international agencies aiming to improve nutrition.

LycoRed

Frutarom

Stand 985

Stand 509

LycoRed will highlight breakthrough findings of a nutritional approach to protecting the skin against environmental damage and premature ageing. New studies supplement and support earlier clinical data, that demonstrated that oral supplementation with carotenoids positively affects skin density, thickness, smoothness, elasticity and resistance to photo-damage. The studies support Lyc-OMato Carotenoid Complex as a key ingredient in the maintenance of healthier skin.

Frutarom will present various ways of achieving health benefits in the fields of ‘beauty from within’ and weight management with either single ingredients or carefully selected combinations. Visitors to the stand will be able to gain in depth insights into the company’s scientifically backed weight management ingredients. In 2009, Frutarom grouped several of these together in a slimming campaign - including green mate leaf extract Finomate and fenugreek fibre FenuLife.

Plantextrakt Stand 870 The Plantextrakt business unit of the Martin Bauer Group will be presenting Superherbs, the company’s latest product concept that relies on the multifarious positive attributes of herbal extracts. Superherbs offer dairies a means of

distinguishing themselves from their competitors. Another argument in favour of herbal extracts is their high antioxidant potential. The pomegranate grape seed yogurt drink from the Superherbs product concept has almost ten times the antioxidant potential of a conventional orange fruit drink.

www.foodbev.com/dairy Issue 30 - April · May 2010

EVENT PREVIEW 35

Total Processing

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Total expands again as packaging innovation hub grows Total Processing & Packaging 2010 has increased its floor space again as companies continue to sign up for the UK’s largest processing and packaging exhibition, reports show organiser Reed Exhibitions. The first allocation of additional space that was released at the start of the year was soon filled and led to the doubling in size of the Packaging Innovation Hub, which will focus on packaging materials, containers, pack design and marketing, smart and intelligent packaging and sustainable solutions. Another significant development resulting from the increased floor area is the brand new Robotics & Industrial Vision Pavilion in association with BARA and

UKIVA. The Pavilion will showcase the latest technology solutions that enable businesses to increase productivity while also delivering efficiency savings. “We are delighted at the strong exhibitor take-up for Total Processing & Packaging,” commented Group Exhibition Director Ian Crawford. “It is clear that although the economic situation remains tough, many companies are realising that there is still business to be had and that it is therefore important

Bosch Packaging Technology Stand 5630 Bosch Packaging Technology, a reliable partner for complete systems for packaging and processing, will be exhibiting new equipment at Total. Bosch will showcase its new modular Delta Robot platform LDx for increased production diversity. Capable of handling a wide range of formats, products and packaging types, the machine ensures maximum uptime through reduced

changeover and cleaning times. Also, Bosch will be launching its new SVI 4020 AR intermittent motion vertical bagger, which offers a unique combination of low machine height, bag format flexibility and versatile retrofitting capabilities. A modular packaging line that includes the Paloma D2 delta robot and the horizontal flow wrapper Pack 201 will also be exhibited. Visitors can also see the KWE 5000 checkweigher with a metal detector.

Vision & Robotics Pavilion Stand 5940 A dedicated Vision and Robotics Pavilion will feature members of the UK Industrial Vision Association (UKIVA) and the British Automation & Robotics Association (BARA). It will provide a perfect focus to show a range of vision and robotics products for the processing and packaging industries. UKIVA Consultant, Don Braggins said: “The combination of

robotics and image processing enables the fault free, fast, reliable and economic manufacture and quality assurance of all kinds of products in many areas. Image processing gives mechanical robots added ‘vision’ which is used to locate parts or guide the robot (pick and place) a nd in the second, the robot is used to present parts for vision inspection.

to promote themselves as effectively as possible and put themselves in front of their prospective customers. “Since last year’s highly successful PPMA show we have definitely seen an up-turn in the processing and packaging sectors with many companies reporting strong order intake in the last quarter of 2009 and the beginning of 2010.” Further highlights of the exhibition will be a series of dedicated free seminars in both the Packaging Innovation and Interphex hubs,

and the Design Challenge where designers and pack and machinery manufacturers work together to explore opportunities for the creation of new products, market applications and consumer experiences. Total Processing & Packaging 2010 takes place at the NEC from 25-27 May 2010. Visitor registration, which will enable fast entry into the exhibition on the day, is open at www.totalexhibition. com/register. The website also contains detailed information about the exhibition, including travel and accommodation advice, and extensive corporate and product information from individual exhibitors.

FANUC Robotics

R A Rodriguez

Stand 5940A

Stand 5865

Speeding up production is not something commonly associated with cheese manufacture. However, when production output is 350,000 tonnes per year, maximising the efficiency of packaging becomes a core issue. This is the case for Holland’s Friesland Foods Cheese, which uses FANUC Robotics robots on three packaging lines. Over 350 tonnes of Edam - in three sizes 1.9kg, 1.7kg or 0.9kg - is packaged per week.

Easy automation will be the focus of the R A Rodriguez stand. The company specialises in linear and rotary bearings and the supply of other precision components. It will feature two stand alone systems both of which are recent additions to its range. They are a simple and highly economical robotic arm and a small item palletising system. This compact, lightweight industrial robot arm has six axes of movement and above all is exceptionally quick and easy to install. It can be ready to run within a couple of hours.

Delivered to the facility on trays carried in transportation racks, the cheeses are allowed to mature. When they have reached the specified maturing stage the rack is delivered to a buffer area at the start of the packaging line. A FANUC Robotics R-2000iB takes one full tray from the rack and places it onto a fixture where it then uses seven vacuum cups to locate a complete line of cheeses. The cheeses are then accurately placed onto a conveyor with individual locations for each cheese.

Universal Robot can benefit virtually every food manufacturer and packer as it is so flexible. It is the ideal entry level automation device that can be set up by anyone and operates from a standard 240V supply. Weighing just 18kg it can easily be moved around and requires no dedicated base.

36 EVENT PREVIEW

www.foodbev.com/dairy Issue 30 - April · May 2010

www.foodbev.com/dairy Issue 30 - April 路 May 2010

EVENT PREVIEW 37

Dairy tech focus

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ALPMA helps Dairy Crest achieve cheese cutting precision

ith decades of experience in designing cutting equipment, ALPMA wasn't fazed when UK dairy company Dairy Crest set it a challenge to create a cheese cutting line capable of achieving throughput and yield measures at the very edge of what seemed possible. Cathedral City is Dairy Crest’s premier cheese brand. The dairy has signalled a renewed focus on the brand with a programme of investment to assure its quality and continued market success. After investing £50 million to upgrade the creamery that produces Cathedral City, Dairy Crest turned its attention to installing a new cutting and packaging line at its national distribution centre. That meant finding the right cutting equipment.

The cheese cutting challenge stems from two factors: the fact that cheese takes on irregular shapes while maturing prior to being cut; and the need to meet stringent weight tolerances where being a gram out can be problematic. Dairy Crest wanted cheese cutting machines that would not just rise to the challenge, but would do so at unprecedented speed. To achieve the performance that Dairy Crest wanted,

Champion Swiss cheese maker puts trust in Sealed Air Cryovac

ackaging a cheese weighing 100kg to make a trip across the Atlantic Ocean is no mean feat. The challenge grows even bigger when the customer at the other side expects the cheese to stay fresh and retain its excellent quality for many months. Leading Swiss cheese maker, von Mühlenen AG, regularly fulfils this task with great success, putting its trust in special Cryovac Jumbo Bags from Sealed Air. The von Mühlenen family has been making cheese since 1861 and all of its cheeses are still produced exclusively with pure raw milk, using traditional ripening methods. The award winning cheese maker has been using Cryovac bags for over 25 years. Today’s Cryovac Jumbo Bags protect cheese products of all sizes, perfectly accommodating the round and wedge shapes favoured by

customers buying traditional Swiss cheese. The flexibility and strength of the bags make them suitable for the broad spectrum of von Mühlenen products, which extends beyond the famous Emmentaler and Le Gruyère, to a variety of alpine and organic cheeses, as well as special recipes to meet customer wishes. The bags ensure exceptional shelf live, without the risk of mould, meeting the highest health and safety standards. They also make a valuable contribution to enabling the producer to satisfy the growing market demand for natural, rounded cheeses, as opposed to manufactured blocks. The flexible Cryovac packaging line has a large capacity and can easily be adapted to package large or small units.

ALPMA pulled together the most advanced scanning, motion control and blade technology to advance its established cheese cutting designs. For example, instead of the four sided scanner they were used to, the collaboration with Dairy Crest developed a new design using a six sided scan to improve the speed and precision with which it could create the optimum cutting plan for maximising yield.

Daisy and Co ensure paper free production with ABB

K organic soft cheese maker Daisy & Co has replaced its circular chart recorders for an ABB SM500F videographic recorder. the unit and so a replacement was needed urgently.” In a bid to resolve the problem as quickly as possible and restore the production process Daisy & Co approached local ABB alliance partner AM Sensors for a solution.

The dairy had been using dedicated circular chart recorders for decades to trace and record process data such as hot and cold product temperatures and the heating medium temperature. However, due to the humid and wet conditions of a dairy environment the instrument was showing signs of wear and needed to be either refurbished or replaced. Daisy & Co CEO Richard Harbord said: “When our paper chart recorder failed we were desperate to get the machine going again. Our electrician diagnosed terminal failure of

AM Sensors loaned the company a chart recorder. “Our initial priority was to get production back up and running,” says Harbord. “Once this was achieved we wanted to focus on resolving existing operational, quality and accuracy issues.” The company had no hesitation in choosing an electronic ABB SM500F videographic recorder. The SM500F enables Daisy & Co to continuously track what is happening in each process and allows them to conveniently store data for future reference. In a highly regulated industry the recorder offers efficient and constant transparency whilst reducing incidents of wastage due to product irregularities.

38 TECHNICAL NEWS

www.foodbev.com/dairy Issue 30 - April · May 2010

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Greiner uses technological strength for Kerrygold

errygold extra is a mixture of spreadable fats made from Irish butter and wholesome rapeseed oil. Greiner Packaging packs the new product of the popular Irish butter brand in a not-round k3 tub. This new packaging is a prime example of the technological performance strength of Greiner Packaging, which is reflected by the individual elements - tub, cardboard wrap, lid and bottom label. The core element of the new packaging is a white, thermoformed tub made of PP. It holds 250g and is enclosed with a cardboard wrap made of recycled cardboard. The cardboard wrap gives the tub stability and protects it from the incidence of light. Its outer surface is printed in six colours. Its inner surface is single coloured and provides information on the environmental aspects of the cardboard wrap. A three coloured

printed label is attached to the tub bottom and the package is closed with a thermoformed lid made of a printed foil using seven colours. The project has special challenges, not least the short time frame. From packaging concept until the first delivery was just six months, achieved using the long standing international network within the company. Greiner Packaging uses a rich portfolio of products and technology and operates across all its locations.

enco Pack, the Form Fill Seal division of Sacmi Filling, has been investing in research and development of high quality standards for both finished products and the on-board automation for over 30 years.

The newly appointed Chairman of the Board of Sacmi Filling SpA Vezio Bernardi said: “We have simply complied with the market’s increasing request for highly automated equipment which combines easy operation and increased efficiency, production speed and noise reduction.” Miniasepack/32/20 is an aseptic horizontal packaging

ale Farm has unveiled a £40 million plus investment across its UK dairy operations in a move aimed to support its rapidly growing presence in consumer products and specialist ingredients. A key part of the investment package is over £20 million on further expanding the company’s award winning Cheddar cheese business.

Benco Pack supplies to major dairy manufacturer

This has lead to the design and manufacture of a totally automated aseptic packaging line equipped with new generation drives, supplied to a major global dairy group.

Dale Farm announces £40 million investment

machine that thermoforms, fills and seals UHT milk cream 10ml mini portions. The process starts with a roll of multi-layer plastic film (PS/EVOH/PE or similar), filling them with the product, closing them by a thermo sealed pealable lid supplied in rolls, and cutting them in the desired configuration (single cups or multipacks) in a unique process. The hourly output of the Miniasepack/32/20 model is 36,000 cups per hour, that can be distributed outside the cold chain thanks to the aseptic packaging technology.

The company announced the plans at the opening of the first phase of its investment programme - a 50,000 tonne per annum Tetra Tebel Alfomatic Cheddar cheese plant (pictured) and a whey ultrafiltration plant in Northern Ireland.

The company has also started work on a new chilled products distribution centre in England and a major upgrade and milk bottle blowing inplant with Nampak (see page 40).

Global Nutraceutical Drinks report 2009 Zenith’s report provides you with an overview of the current trends and issues facing this dynamic added value sector of drinks with nutritional and cosmetic benefits.

Volume data 2003-2008 Market drivers Key product claims Value data 2003-2008 Ingredients index Brand profiles Support SWOT your investment Identify decisions new growth Adapt quickly opportunities to change and allowing you remain aware to be early to of what your market competitors are doing

www.foodbev.com/dairy Issue 30 - April · May 2010

TECHNICAL NEWS 39

Dairy tech focus Nine Tetra Pak factories honoured by Japanese Institute

etra Pak received nine awards for manufacturing excellence from the Japan Institute of Plant Maintenance (JIPM) at its annual awards ceremony held in Kyoto. The awards are among the most prestigious in the manufacturing industry and recognise plants which fulfil the demanding requirements of the JIPM’s continuous improvement programme. Tetra Pak’s packaging material plant in Foshan, China was recognised with a TPM Special

Award for outstanding leadtime reduction and delivery of consistent quality packaging material and service to customers. Tetra Pak factories in Berlin, Germany; Beijing, China; and Lahore, Pakistan received the 2009 Award for Excellence in Consistent TPM Commitment. A Sealing and Creasing unit in Lund, Sweden and the company’s plants, in Arganda del Rey, Spain; Budaors, Hungary; Gotemba, Japan; and Taipei, Taiwan received the 2009 TPM Excellence Award. A total of 46 awards have been given to Tetra Pak since the company joined the programme in 1999.

Norwegian milk tastier and easier on environment with Korsnäs

ine, Norway’s largest dairy group, was experiencing problems with shelf life and off-flavours in its milk and asked its packaging partner Elopak to develop a milk packaging solution with a better, more environmentally sound light barrier. Elopak studied the entire concept, evaluating various cartonboard materials for their Pure-Pak carton with a screw cap. The material they chose was Korsnäs Liquid from Korsnäs AB, which has a brown reverse side that acts as a natural light barrier. “Our primary goal in switching materials was to eliminate the offflavours; we also wanted to improve environmental performance,” said Elopak Norwegian Market Unit Manager Brian Raastad. “Korsnäs board with a brown reverse side generates 8g less carbon dioxide (CO2) per pack than the board we were using previously. Korsnäs cartonboard is coated to ensure a good printing surface.

“After a long period of testing and analysing various board alternatives, we ended up with a simple solution offering many advantages,” said Raastad.

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Ireland’s largest dairy in-plant

eading plastic milk bottle manufacturer Nampak Plastics has entered into a long term partnership with Northern Ireland dairy company Dale Farm to develop Ireland’s biggest dairy bottle in-plant. The new in-plant, where bottles are taken straight ‘through the wall’ from the manufacturing process to the filling line, is scheduled to be operational early in summer 2010. It is the result of a £3 million investment from Nampak Plastics along with significant investment by Dale Farm to develop the dairy. The in-plant, to be located alongside Dale Farm’s Pennybridge dairy, will operate four blow molding machines, manufacturing more than 100 million milk bottles annually. Nampak’s bottles manufactured at this new facility will also be exported to other dairies in Ireland who will benefit from this substantial new investment.

and this in-plant is a perfect example of what can be achieved. Both Nampak and Dale Farm are renowned for their environmental credentials and this new in-plant will further strengthen our respective positions; we also plan to include a minimum of 10% rHDPE in the bottles produced at the new Nampak facility, which will help to divert recyclable material from landfill.

Nampak Plastics Sales Director Jamie Tinsley commented: “We have been working closely with Dale Farm for a number of years to identify the most appropriate solution to support the company’s ongoing expansion

“Also, locating the bottle manufacturing and filling in one location removes the need to transport bottles between sites, dramatically cutting transport costs and associated carbon emissions.”

Updated Therma 20

he improved Therma 20 Thermistor Thermometer – from Electronic Temperature Instruments (ETI) - has been specifically designed for use in the food production and catering industries with HACCP, due diligence and health and safety procedures in mind. The new, ergonomic case includes Biomaster additive which reduces bacterial growth. The low battery consumption electronics are powered by three AAA batteries, giving the instrument exceptional battery life of a minimum of five years. The Therma 20 displays temperature over the range of -39.9 to 149.9 °C with a high

system accuracy of 0.4°C. This hand held thermometer can be used in low ambient working temperatures down to -20°C, which meets the requirements of the European Standard EN13485 for temperature monitoring of quick frozen foods.

40 TECHNICAL NEWS

www.foodbev.com/dairy Issue 30 - April · May 2010

Products and services

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Reach thousands of decision makers in the dairy industry worldwide by advertising in the dairy innovation marketplace. Classified plus logo: £415 per year Mini display - 7 centimetres x single column: £580 per year (One off payment for advert to appear within six consecutive issues) To book your advertisement or to discuss other options, contact: Jesús Luna-López on +44 (0)1225 327862, e-mail: jesus.lunalopez@foodbev.com

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Fords Packaging Systems Ltd Ronald Close Woburn Rd Ind. Estate Kempston, Beds, MK42 7SH Tel: +44 1234 846600 Fax: +44 1234 853040 www.fords-packsys.co.uk World leaders in foil capping presses and sealing technology

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

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MARKETPLACE 41

Looking forward

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Looking ahead to the World Dairy Summit 2010 The Dairy Policy and Economics Conference is one of the highlights of the International Dairy Federation’s annual World Dairy Summit. Bringing together world experts, the Conference provides an opportunity to review the situation and outlook for global dairy production and consumption, and to hear about current and potential future policy and economic developments that impact on dairy. Speakers at the Dairy and Policy Conference will include current and former Government Ministers, specialists from international organisations such as the OECD and FAO, and eminent dairy industry experts from New Zealand and around the world. The IDF Annual Report on the World Dairy Situation is presented to the Conference, along with information on trends in milk and dairy production. Trade at a global and regional level and the future economic outlook will also be examined. In addition to a global overview, as this year’s Conference is in New Zealand there will be a particular focus on developments in Oceania and Asia,

Exhibition area transformed The exhibition area has come through a significant amount of transformation in the last 12 months, writes Clare Chambers from The Conference Company. “Initially we went out and reviewed conferences across Australasia and interviewed attendee’s, we collated this information and then moved through to the planning phase for the exhibition area. What we have created is a floor plan that maximises exhibitor area and people flow, there are ample areas for attendee’s to meet and discuss the topics of the day while taking in the sights of our exhibitors. both important regions in terms of global milk production and consumption.

“We have a truly global presence from our exhibitors; our exhibitors will be showcasing and demonstrating their latest products, technologies and services.

The Conference is also an opportunity to hear about developments in international economic, trade and agricultural policies that are impacting on the way that dairy is produced, traded and consumed globally. Topics of interest in 2010 will include the impact of the global economic crisis on dairy, market volatility and opportunities for managing price risk, agricultural policy reform in key dairy producing regions and investment and policy frameworks for innovation.

“One of the highlights of the exhibition area will be the Danisco Milk Bar; the logistics team have been working with the creative talents at Peek Display on the Danisco Milk Bar. We have created an area that will be truly memorable for all attendees.”

There has been an increasing focus on the related issues of food security and sustainability, with growing interest from consumers and the public about the way in which their food is produced and in particular the impact on climate change. The Conference will be an opportunity, postCopenhagen, to review policy developments in addressing the twin challenges of feeding a growing world population and managing the impact of food production on the environment.

The IDF Dairy Innovation Awards Showcase will be presented at the Global Dairy Congress and available at the World Dairy Summit

The IDF World Dairy Summit takes place in Auckland, New Zealand on 8-11 November 2010 For more information, visit: www.wds2010.com © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

42 FINAL WORD