Issue 32 | Dairy Innovation by FoodBev Media Ltd

DAIRY innovation

foodbev com A world of food and drink

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Award winning innovation Interview with Meiji R&D Division Managing Director Yoshio Baba

SPECIAL REPORT

EVENT

Supply chain logistics

PROMOTION

IDF World Dairy Summit preview

World Milk Day

PLUS worldwide product innovation, industry and ingredients news 漏 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 32 - August 路 September 2010

Inside this issue 5

13 14

The editor’s view Dairy Innovation Editor Geoff Platt looks forward to the International Dairy Federation World Dairy Summit and has had a lot of cheese.

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

Innovation extra

22 42

44 46 49 49

COVER STORY

Exploiting the potential of food Yoshio Baba of Meiji Dairies talks to Geoff Platt about this award winning Japanese dairy company.

Laura Knight looks at the dairy desserts market.

Dairy business News and views from the world of Dairy Innovation. For regular industry news updates, visit www.foodbev.com/dairy

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Ingredients What’s new in ingredients.

SPECIAL REPORT

Supply Chain A look at a key component for a successful dairy industry.

Ingredients extra Chocolate.

Marketing watch

FOCUS

Dairy Innovation reviews recent industry advertising and marketing campaigns.

End of Line

Event review

An important part of that total dairy chain.

Reviewing The International Cheese Awards 2010.

Dairy tech focus Dairy Innovation technical news section.

Marketplace Dairy Innovation products and services guide. Advertisers’ index.

Final word Photos from World Milk Day.

UPDATE

School Milk A look at this important market as we get ready to celebrate World School Milk Day.

UPDATE

World Milk Day Dairy Innovation reports on celebrations from around the dairy world. © 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 32 - August · September 2010

CONTENTS 3

Adding value to dairy Dairy Innovation next issue • Cover story interview with Lácteos Los Andes, Venezuela

• SPECIAL REPORT Functional ingredients for dairy products • FOCUS Labelling and labelling technology • INSIGHT Character merchandising PLUS • Business and market news • Dairy tech focus • Ingredients news • Innovations - the Editor’s choice of the latest new dairy products from around the world

Innovation partners Interested in innovation in the non-alcoholic drinks and bottled water industries? Subscribe to Beverage Innovation or Water Innovation

Subscribe today - visit www.foodbev.com/magazines Call +44 (0)1225 327871 or email subscriptions@foodbev.com

The editor’s view

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Discover . . . natural inspiration

ne of the biggest events in the dairy calendar takes place in just less than two months time - the International Dairy Federation World Dairy Summit. Described in this issue of Dairy Innovation as ‘the showcase for all aspects of the dairy industry’, the event takes place in Auckland, New Zealand on 8-11 November 2011. We have been trailing this important event in the pages of Dairy Innovation since the end of 2009 and the New Zealand Organising Committee has done its utmost to ensure that WDS 2010, the second Summit to be held in New Zealand, will be as informative, stimulating and inspiring as was the first in 2001. The individual conferences cover subjects right across the dairy industry - dairy farming, science and technology, nutrition and health, ingredients, manufacturing, sustainability and the environment, dairy policy and economics, product integrity, and marketing. The programme also includes the DIAA Cheese Science Conference - the next conference in the quadrennial series organised by the Dairy Industry Association of Australia. The IDF SWIFT session will examine the new driver for the further development of the IDF. The five key concepts constituting SWIFT - Speedy, Worldwide visible, Impactful, Focused and Transparent - ensure that the organisation continues to deliver timely outcomes that meet expectations and the changing needs of IDF membership. There is truly something for everyone. The Organising

Committee should be congratulated for putting together a comprehensive programme that includes presentations from world class international speakers. Oh, by the way - as you can read on page 18, the Editor of Dairy Innovation will be summing up the global themes and trends from the 2010 IDF Dairy Innovation Awards. World class international speaker? Hey, I wouldn’t go that far - but why not turn up and then you can let me know. I look forward to seeing you there.

Please . . . no more cheese This issue of Dairy Innovation includes a review of the International Cheese Awards. I love this event! I look forward to it every year, and each year it gets better and better. Chairman Richard Paul and his committee, and all the backroom staff, do a fabulous job. This year, yet again, there were a record number of entries. I love the passion displayed at these awards. It is part of what makes this dairy industry of ours so great. After a morning of intensive judging, the results of the

many different classes were displayed on a wall leading into the restaurant marquee. Grown men in suits (also known as dairy company executives) could be seen jostling with each other, pushing and shoving their colleagues and competitors out of the way, as they tried to read the results and see how well they had done. “Three gold medals” shouted two men in suits, leaping into the air and performing ‘high fives’ while still airborne. I recounted this behaviour to one of these executives later. He was a bit red-faced and said: “Yes, I know - we were like a bunch of daft school kids. But I can’t help it.” “It is good to see such passion,” I observed. “Long may it remain so.” “Absolutely,” came the reply. But despite this enjoyment, there does come a point, when you visit the stand of yet another great cheese company, and they invite you to ‘taste some of their cheese’, that you have to say ‘no thank you’. This is absolutely no reflection on the cheese, its taste or its quality. Just a realisation that you have eaten so much cheese that you really cannot take any more.

Geoff Platt with Kevin Bellamy

After the Show, back at the hotel, as I prepared to go off to the restaurant for an evening meal, I thought to myself - I just hope the waiter doesn’t tell me they ‘have a particularly good cheese board’.

Bellamy in the news - again In the last issue of Dairy Innovation we featured changes at the US based Global Dairy Platform (GDP), where Donald Moore had taken over as Executive Director - succeeding Kevin Bellamy, who had decided to return to the UK. Bellamy had been with GDP since its formation in 2007. Well, Mr Bellamy features again in this issue. Our Dairy business pages include news that Kevin has joined food and drinks consultancy Zenith International in the newly created role of Dairy Consulting Director. Zenith International is closely associated with FoodBev Media - publishers of Dairy Innovation magazine. So it is great news that we have such an experienced dairy professional on board. Welcome.

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DAIRY innovation

A world of food and drink

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www.foodbev.com/dairy Issue 32 - August · September 2010

EDITORIAL 5

Innovations The editor’s pick of the latest new products

Dannon goes Greek

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Coffee replaces fruit in Nöm summer special

In the US, Dannon has introduced Dannon Greek yogurt - describing it as a rich and creamy thick indulgent eating experience. Despite that description it has 0% fat. Dannon Greek is made with a traditional Greek-strained process and is available in five variants strawberry, blueberry, honey, vanilla and plain.

Müller expands children’s portfolio Müller Dairy is specifically targeting four to eight year olds with the launch of the Müller Stars brand which aims to bridge the gap between the company’s Little Stars range for younger children and brands such as Müller Corner and Müller Rice. Building on the success of the Little Stars range launched in 2006, a trio of twin pot yogurts is being rolled out under the Müller Stars brand name. The new 95g twin pot yogurts - ideal for lunchboxes - are packaged in single-flavour 4-packs and are available in three varieties - strawberry, peach and blackcurrant. Müller has also launched a new sub-range of dessert inspired yogurts following the success of its Limited Edition Lemon Cheesecake yogurt with the rollout of Müllerlight ‘Inspired by…’ fat free yogurts. The two debut lines are Strawberry Cheesecake yogurt - a single 165g pot and a 6-pack containing three pots of the Strawberry Cheesecake variant and three pots of New York Style Cheesecake yogurt.

In Austria Nöm has added a new taste experience to its fru fru brand of yogurts with the launch of a coffee version. The range usually features a layer of fruit, but consumers can now enjoy a creamy sour milk coffee version for the summer. The launch is being supported with a photo competition in which consumers can win a Fiat 500 convertible motor car.

Breyers puts yogurt fruit parfaits into US stores In response to the popularity of yogurt fruit parfaits in the food service sector, Breyers Yogurt Company has launched the YoCrunch Fruit Parfait, claiming it to be the first and only layered fruit, yogurt and granola parfait available in retail grocery stores. YoCrunch Fruit Parfait is loaded with a thick visible layer of fruit, smooth and creamy vanilla low fat yogurt, and a separate topping of premium crunchy granola. Packed in a 4-pack container, it is available in three flavours: strawberry, blueberry and peach.

Taillefine sweetened Nöm healthy with Stevia summer snacks

Thise yogurt offers taste of the North Sea

Groupe Danone has launched a range of its popular Taillefine yogurts that have been sweetened with Stevia, the all natural herbal sweetener. The brand features a range of products that target women aged 20 to 40 and the new products contain no colouring, no preservatives, no aspartame and no synthetic sweeteners.

Thise Mejeri in Denmark has launched Organic North Sea yogurt with rosehip and sea-buckthorn. The North Sea Yogurt is made of concentrated - not homogenised - high pasteurised organic skimmed milk with 0.1% fat. The milk for this particular yogurt is produced by eight dairy farmers situated in the North Sea area. Rosehip and seabuckthorn thrive in very tough conditions by the North Sea and give the yogurt a fresh sour taste.

Nöm has also added new varieties to its 4-pack Nöm Mix range. The 125g pots of yogurt are ideal for youngsters, providing a healthy alternative to conventional snacks. The new multipacks are available in strawberry, blueberry and vanilla.

6 PRODUCT NEWS

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Innovations Ben & Jerry’s turns spotlight on volunteering US ice cream maker Ben & Jerry’s launched two new, exclusive flavours at Target stores across the US, in a partnership that symbolises each company’s shared commitment to volunteering. The super premium ice cream flavours are Berry Voluntary and Brownie Chew Gooder, available throughout 2010 in mini cups and pints. Berry Voluntary is raspberry cheesecake flavoured ice cream laced with white chocolate chunks and raspberry swirls. Brownie Chew Gooder is vanilla caramel ice cream with fudge brownie pieces, finished with a caramel swirl. The products are designed to encourage purchasers to volunteer in their local communities through a special promotion called Scoop it Forward.

Weihenstephan specials Weihenstephan has launched two new summer special yogurts for the German market. Packed in 150g tubs, the new cream yogurts are orange & lime and forest fruits & zabaglione.

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Big licks for Scottish ice cream lovers

Graham’s The Family Dairy, Scotland’s largest independent dairy, used the Royal Highland Show to launch seven new ice cream flavours. The ice creams included Graham’s Scottish Dairy 1 litre range of Mint-Choc-Chip, Chocolate, Strawberry and Raspberry Ripple. Organic consumers can enjoy a chocolate option while the luxuriously creamy Graham’s Gold range, produced from the golden milk of the dairy’s prize herd of Jersey cows, is available in Dark Chunky Chocolate Chip and Strawberry Pieces - all packed in 500ml tubs.

Danone dessert for summer treat Groupe Danone has launched a new milk dessert for home freezing, aimed at French youngsters. Featuring Danone’s popular dragon character, the vanilla and strawberry product is part of the Gervais brand and is available in packs of 6x50g pots. It makes an ideal treat for youngsters at the end of a meal.

The flavours of childhood French dairy co-operative Alsace Lait has launched a white cheese dessert served on a bed of rhubarb. Available in 4-packs of 125g pots, the product ‘recalls the flavours of childhood’ according to the company.

Monkeys & Romans star in Müller summer feast In Germany, Müller’s Corner of the Month yogurt is set to put youngsters in a good mood. Monkey Party includes banana yogurt with a corner of chocolate coated cereals, banana shaped and yellow with brown spots. The DoppelDecker (double decker) puddings

are usually sold in a family sized 4-pack. But now the company is offering the puddings in 200g single cups. Consumers can choose between two varieties of chocolate pudding and vanilla sauce or raspberry pudding and vanilla sauce. Müller is also offering its rice pudding with a serving of toffee sauce and

has launched what it describes as its new blockbuster - Knüller, a yogurt for all. It is being promoted as a best brand quality yogurt at an everyday low price. It is available in seven varieties and three different sizes. Strawberry, cherry, raspberry, peach and apricot are available in 150g, 250g and

500g sizes, while in the 150g tub there are also gourmet varieties - vanilla, hazelnut and stracciatella. Müller has added a Roman touch to its latest Limited Edition milks with its Caesar and Cleopatra 400g bottle designs.

www.foodbev.com/dairy Issue 32 - August · September 2010

PRODUCT NEWS 7

Innovations

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

This report on innovations from Japan is brought to you through our partnership with Beverage Japan magazine. Yoshihiko Hani is the President of Beverage Japan and Steve Galloway is International Strategy Director and co-founder of Exigo Marketing, an international management consulting firm based in the UK, Japan and SE Asia, specialising in strategic marketing, innovation and market entry in the food and drink industry. Zeitaku Premier Milk from Morinaga Dairies (below left) is a concentrated milk drink, also containing lactic acid bacteria. Each 125ml clear glass bottle contains the equivalent of 180ml of concentrated milk, giving the drinker 204mg of calcium and 6.4g of protein but with only the 98kcal of a 125ml size. With added bifidus bacteria BB536 but no additives and a shelf life of 12 days refrigerated, Morinaga is targeting 40-50 year old female consumers

exclusively through the home delivery channel. Strongurt (left) is a yogurt flavoured milk drink from Calpis targeting men in their 20s and 30s. It contains Royal Jelly, 540mg milk protein and 23mg milk calcium and is available in a 500ml PET bottle from packaging company Yoshino Kogyosho. Elbee’s Cha-gokoro Maccha Latte and Houjicha Latte (below centre) are Japanese tea flavoured milk drinks. The company has used Japanese tea experts recognised by the Nihoncha Instructor Association to supervise tea leaf selection and product development. With no fragrances or colouring, the products target both men and women in their 20s and 30s. Available in a 200ml plastic cup with a shelf life of 91 days, Elbee plans to launch seasonal limited flavours in the autumn. Kirin’s Tropicana new Fruits Dolce (right) is a dessert-type

drink containing lactic acid calcium, fruit juices and real fruit pulp. Bavarois de Rouge is a mix of strawberry, white grapes and banana juice with added strawberry fruit pulp with bavarois texture and skimmed milk powder. Fire Coffee Jelly (above left) containing fresh cream - is the first coffee jelly product from Kirin’s Fire brand. Jelly drinks are increasingly popular in Japan and the coffee jelly drink market, in particular, is growing rapidly. Packed in 185g cans from Daiwa Seikan, the target consumers are men in their 30s and 40s. But, by creating a jelly drink, they believe they can also appeal to younger males in their 20s. Pokka has produced a Kids Café Cafe au Lait flavoured milk drink for children, without the use of coffee and containing no caffeine (above centre). Caramel is used to create the colour and bitterness of coffee and the company has managed to create the coffee aroma without using any coffee ingredients. It comes in six different packaging

designs, derived from the popular Japanese comic Penguin no Mondai. Each drink contains 60mg calcium per 100g and 43 kcal and comes in a 190g steel can from Daiwa Seikan. World Stars Coffee (above right) targets consumers in their 20s who are regular can coffee buyers. It was launched in response to a survey that suggested that consumers of this age were looking for added value in their coffee, both in ingredients and in the process. So in this medium roast, low sugar, milk coffee, Dydo has used six different ‘star’ coffee beans from across the world - Brazil, Guatemala, Kilimanjaro, Columbia, Mandarin and Blue Mountain - and has packed the drink in the 2-piece Toyo Ultimate Can (TULC) from Toyo Seikan. After the failure of its Yasai Shibori 100% vegetable juice product, Kagome has added milk and relaunched it. Murasaki imo Dolcelatte (above left) is made from purple sweet potato, produced in the west of Japan, with added carrot and pumpkin, milk, sugar and salt. It comes in a 200ml slim LL paper container by Nihon Tetra Pak. Beverage Japan is represented in Europe and Asia by Exigo Marketing www.exigomarketing.com. For more information, contact: steve@exigomarketing.com

8 PRODUCT NEWS

www.foodbev.com/dairy Issue 32 - August · September 2010

Innovations

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New milk drink gives Japanese consumers sweet and sour taste

Bauer adds to ice coffee range

Japan’s Calpis has added a blueberry option to its Calpis Milk range - milk with a smooth and rich taste. The new product combines blueberry and grape juice to give it a sweet and sour characteristic.

German dairy company Bauer has added a new flavour to its Mövenpick ice coffee range with the launch of Caffè Freddo Crema. Packed in a 200g goblet, the new product joins the existing Macchiato, Cappuccino and Espresso varieties.

Emmi provides winter energy

Dairy Crest hopes for sweet success with new FRijj Dairy Crest has added a new Limited Edition variety into its UK flavoured milk drink brand FRijj - Cookies and Cream. Cookies and Cream is one of the most popular ice cream flavours and builds on the success of FRijj Limited Edition Cookie Dough.

Mooch hopes to ride on flavoured milk sales surge International beverage company Navson has launched a new chocolate milk drink into the UK convenience market at a time when there is a sales uplift within the flavoured milk category. Mooch is a blend of milk and cocoa beans with natural flavourings and no artificial colours or preservatives. With less than 1% fat, Mooch is available in original, hazelnut and mint varieties and is packed in a 250ml ring-pull can.

Smoothies from Los Combos Spanish dairy company Los Combos has introduced a new fruit and probiotic yogurt smoothie range in Very Berry, Hey Honey and Mango Love flavours.

Swiss dairy company Emmi is adding a Winter Special multi fruit version to its Energy Milk range. The new flavour will take over from the pineapple and coconut flavour that is available in the summer months.

BioKefir probiotic beverages Lifeway Foods, leading US supplier of healthy Kefir beverages, has launched probiotic 3.5oz Lifeway BioKefir shots specifically designed to support immunity, heart health and digestion. Sold in 4-packs with just 60 calories each, the new Kefir drinks will be available in five flavours. BioKefir for Immunity is available in pomegranate blueberry and kiwi passionfruit. BioKefir for Heart Health offers blackberry and black cherry varieties, while BioKefir for Digestion is available in vanilla.

Lotte can help drive sales of Estonian yogurt drink Estonian dairy AS MAAG Piimatööstus has launched a new probiotic yogurt drink - Lotte activus featuring the popular cartoon character Lotte. The new drink is a strawberry flavoured variety that has been packed in a functional and stylish 100ml PP bottle from Greiner Packaging. Lotte is a lively female puppy that lives with her family in a small village by the sea. The film ‘Lotte in the village of inventors’ broke all visitor records to cinemas in Estonia. © 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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www.foodbev.com/dairy Issue 32 - August · September 2010

Innovations Milk Link thinks pink

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Refreshing drink for the summer

Milk Link has launched Charlie and Lola Pink Milk. Produced under licence with BBC Worldwide, the new pink milk (strawberry flavoured) has been introduced as part of Milk Link’s successful Moo range of semi skimmed milks. Charlie and Lola is a hugely popular children’s TV series and every child who watches it knows that ‘Lola loves Pink Milk’! The new milk has been introduced in a family size 1 litre pack. Pink Milk is part of Milk Link’s strategy of securing premier licences for key market segments. Other licences include Flora pro.activ, Mars and Galaxy extended shelf life milk drink ranges.

Wimm Bill Dann is offering Russian consumers a range of refreshing drinks for the summer. The new refreshing Miracle drink is aimed at the whole family and is a mixture of drinking yogurt and fruit juice. Packed in convenient bottles the drinks are available in three flavours - included in the flavour combinations are apple, strawberry, raspberry and blueberry.

‘Nriching’ the lives of Britons

Bauer launches Viking range German dairy Bauer has launched a range of products aimed at children, featuring the Viking character Wickie and his friends. The range includes a selection of three different milk drinks - strawberry, banana and peach apricot served in 100g bottles and presented in four-packs. There are four different Wikinger yogurts packed in 125g goblets in strawberry, raspberry, cherry and peach banana flavours, a 6x50g pack of 1.3% fat quark in strawberry, banana and apricot flavours and a 150g pot of creamy chocolate pudding.

Nrichment Nutrition, US producer of the eponymous enriched milk drink, has recently made its debut in the UK market, reports functionaldrinks - the fortnightly newsletter from Zenith International. According to the company, Nrichment is perfect as a meal substitute, a post-workout recovery drink or as a supplement for those wishing to increase their uptake of energy and protein. Nrichment is available in vanilla, banana, peanut and strawberry variants.

Something for everyone in Berglandmilch’s summer menu Austrian dairy company Berglandmilch has introduced a wide selection of new products for the summer. The first is a creamy vanilla dessert sauce to go with the latest offering in its Schärdinger Topfennockerl yogurt curd dumpling dessert range - blackberry. The sauce is served in a 125g goblet, while the dessert - with only 2.8% fat - is packed in a recloseable 500g tub.

Berglandmilch has also added two new flavours to its range of lactose free, slim line buttermilks raspberry and blueberry. Containing 0% fat and 37kcal per 100g, the drinks are packed in 500g PET bottles. Turning to cheese, the company has introduced the Austrian answer to Parmesan, with new Schärdinger Pastakäse. It is lactose free and packed in a recloseable 200g container.

The taste of Italy has been added to Berglandmilch’s Schärdinger brand with a Mozzarella, the first one produced in Austria. It is available in 125g packs of cheese balls or in a 200g bag of grated cheese.

popular flavours natural, cheese with chive (4.5% fat) and summer vegetable (1.9% fat). The first two varieties are repeated in the Die schlanke linie range (0.1% fat), together with a mild paprika version.

Berglandmilch has relaunched its popular Cottage Cheese range with new, modern packaging. Part of the Schärdinger brand, the cheese is available in six varieties. These include the three

www.foodbev.com/dairy Issue 32 - August · September 2010

PRODUCT NEWS 11

Innovations Alpenhain’s beer garden cheese

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Bel UK innovates - in a small way This summer Bel UK has launched a brand new innovation for Boursin, the leading speciality spreadable cheese - Boursin Minis. The new product features mini pieces of Boursin Garlic & Herb flavoured cheese in a handy resealable pot that will keep the product fresh for five days after opening. They can be enjoyed with both hot and cold meals including pasta dishes, salads, jacket potatoes, soups, sauces and more.

German dairy company Alpenhain has launched a summer cheese for what it calls The Beer Garden season. Obazda is a spicy spreadable cheese in a 125g pot that has a taste of Munich beer and can be enjoyed with fresh bread or pretzels and is the perfect complement for spicy snacks.

New look for UK snacking range

Hot new flavour from Philadelphia Light

Dairy Crest has completed its £10 million brand relaunch with the introduction of a new look Cathedral City snacking range. The new look range incorporates slices of Cathedral City with Crackers & Branston Pickle, and Cathedral City sticks with Pickle.

Philadelphia Light, from Kraft Foods, is adding a hot new flavour to its range, with the launch of a sweet chilli variant in a 200g tub. The launch follows previous highly successful new product developments on Philadelphia flavours in 2010, including Spring Onion & Black Pepper.

New packaging for Il Giardino range US based DCI Cheese Company has unveiled innovative packaging for four products in its Il Giardino line. The 5oz ‘squa-round’ cups, made of recyclable polypropylene, feature a rounded square body that offers enhanced product visibility and exceptional real estate for the redesigned label. Four of the line’s Italian-style cheeses are available in the new cups: grated Romano, shredded Asiago, shredded Parmesan and grated Parmesan.

Ethnic flavours spark Cheddars from Henning Master cheesemaker Kerry Henning at Henning’s Wisconsin Cheese in the US has added two new flavours to his line of flavoured Cheddars. Mediterranean Sunset is a careful blend of Cheddar and Mediterranean inspired ingredients, including sundried tomatoes, Kalamata olives and extra virgin olive oil. Mango Fire combines the sweet taste of mango and the heat of habañero peppers.

Emmi repositions and repackages Swiss milk processor Emmi is repositioning its products under the ‘Emmi’ umbrella brand, with Swiss symbols and the silhouette of a mountain peak in red and white. For the first time, well-established products from the white (dairy and fresh products) and yellow (cheese) ranges will come under the same brand name and the products will gain new, uniform packaging. Emmi Group Head of Marketing Robin Barraclough said: “As a Swiss company with products made from Swiss milk, we want to communicate this origin in a clear and comprehensible way to consumers. Emmi products are characterised by their outstanding quality. This is now also reflected in their packaging.” © 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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Looking for affordable indulgence

aura Knight, Market Analyst in Zenith International’s Market Intelligence department, takes a look at the dairy desserts* market.

such as caramel flan, accounts for two thirds of the category and helped offset a decline in all other desserts.

Overall trends

Summary

Based on a sample of 21 key countries** for dairy consumption, the dairy dessert market volume reached 2.33 million tonnes in 2009, equivalent to an average per capita consumption of 0.79kg. The category has seen an annual growth rate of around 2% in recent years, however last year saw growth contract slightly to 0.7%. The financial crisis has meant that consumers have cut back on spending, impacting sales of more indulgent products such as dairy desserts, and in particular branded products. However, the dairy desserts market has seen many new product launches and range extensions, and consumers in many countries are still

willing to pay a premium for an indulgent treat, particularly if they can’t afford to dine out.

Largest markets Germany is the largest dairy dessert market of the countries studied, with nearly 455,000 tonnes consumed in 2009. The category saw a decline of almost 2% last year, despite the successful introduction of FrieslandCampina’s Optiwell Control and Puddis desserts. Whereas health and additional benefits were amongst the key drivers in 2007 and 2008, indulgence seems to have played an increasing part more recently, with numerous chocolate or caramel offerings showing strong sales, such as

Laura Knight

Zott’s Monté, Danone’s Dany Sahne or Fantasia. France is just behind Germany in terms of dairy dessert volume and the category has seen a similar downward trend in consumption over the last couple of years, despite manufacturers heavily promoting products in an attempt to boost sales. Consumers have cut back on ‘luxury ‘products such as desserts, but sales of healthier/ more natural products and private labels are growing.

Source: Zenith International

Conversely, the UK dairy dessert market is on the up, with growth of nearly 6%. In the current financial climate, consumers are looking for affordable indulgence and this has helped to drive growth. Private label dominates with economy private label, in particular, seeing strong gains. New product development has also fuelled the increased consumption.

Fastest growing markets The South African market has seen strong growth in recent years, with a CAGR of 5.3% between 2004-2009. Nestlé leads the market here with a share of approximately 25%, followed by Clover and Parmalat.

Source: Zenith International

Latin America, Argentina and Mexico have experienced strong growth in the category over the past five years. In Mexico, the most popular dairy desserts include rice pudding and chocolate mousse, whilst in Argentina, Dulce de Leche, a traditional soft fudge product consumed on its own or together with other desserts

Despite the slowdown in growth, the future looks bright, particularly as the impact of the economic crisis lessens and levels of consumer spending are restored. However, manufacturers face tough competition from yogurt and will need to invest heavily in marketing campaigns. In the more mature markets future growth is likely to come from manufacturers creating innovative new products and packaging formats for specific consumption occasions such as on-the-go snacking, which will attract new consumers. As concern for health continues to rise, some countries such as France, may continue to see further product launches for healthier dairy desserts. In the longer term, the dairy dessert category growth will be driven by regions such as Asia, where dairy products are being increasingly consumed, and rises in GDP will mean consumers can afford to more regularly purchase these products. Zenith International produces a wide range of market and industry reports, including 2010 reports Dairy Snacks and Dairy for Children, and provides consulting and technical services to the food and drink industries worldwide. For further details, contact the Market Intelligence team - tel: +44 (0)1225 327900 or email: MI@zenithinternational.com * Dairy desserts are sweet products that have milk as a major component. They include cream desserts, mousse, rice puddings, entremets, gelatine desserts, dulce de leche, Manjar, fresh custard desserts, chilled desserts, and so forth. The figures do not include dry mix desserts. ** Argentina; Australia; Brazil; Canada; China; France; Germany; Indonesia; Italy; Mexico; Netherlands; New Zealand; Poland; Portugal; Russia; Saudi Arabia; South Africa; Spain; Turkey; UK; US.

www.foodbev.com/dairy Issue 32 - August · September 2010

EXTRA 13

Dairy business

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International dairy industry news

Discover . . . natural inspiration at the World Dairy Summit

he International Dairy Federation World Dairy Summit (WDS) is the showcase of all aspects of the dairy industry. WDS 2010, being held at the SkyCity Convention Centre, Auckland, New Zealand on

8-11 November 2010, will feature presentations from world class international speakers supported by input from local professionals. It will bring together a wide range of supply companies from research, engineering, packing and logistics that are firm believers in the dairy industry and strongly support the event. Some 12 conferences across four days are being organised and, along with technical tours, there

will be a number of trips to local points of interest including the picturesque sites of the Bay of Islands and Queenstown. A social programme that will challenge even the most energetic has also been arranged to ensure delegates and their partners can make the most of the time they have with their peers. For more information, and to register, visit the WDS website, www.wds2010.com

Kevin Bellamy joins Zenith as Dairy Consulting Director

Science & Technology Conference

he International Dairy Federation World Dairy Summit in Auckland, New Zealand, will feature a one-day conference on leading edge research in dairy science and technology. The conference takes place on 9 November 2010.

evin Bellamy, one of the biggest names on the international dairy stage, has announced he will be joining food and drink industry consultancy Zenith International in the newly created role of Dairy Consulting Director.

Four keynote speakers, who are each leading researchers in their respective areas, will cover the latest findings on nanoscale soft food materials and future dairy foods, the interface between structure and flavour, modified lipids and the impact of dairy matrices on the delivery of bioactives.

Until recently, Kevin was Executive Director of the US based Global Dairy Platform, which he helped build from its formation in 2007 to a major force for promoting dairy benefits worldwide, with a membership of 60 world leading dairy companies and organisations. His role at Zenith will be to develop its dairy consulting services ranging from market databases to acquisitions advice and from factory construction to sustainability support. “Zenith has already established these services in a variety of food categories and I believe they can be of greater benefit to dairy companies in adapting to the ever greater demands of cost control, healthy nutrition and environmental saving,” commented Kevin Bellamy. Previously, Kevin served on a number of dairy related Boards including the UK Dairy Council and the National Farmers Union

Kevin Bellamy as well as in various capacities as an adviser to the UK Government. He is a Chartered Director, with an MBA after originally graduating in Agriculture. “With an increasing number of world leading dairy company clients, we are delighted to have attracted someone of Kevin’s credentials to help us become the world’s leading commercial and technical consultancy for the dairy sector,” added Zenith Chairman Richard Hall.

A panel of 15 speakers and 43 poster presentations will complement the programme and offer a unique global perspective into current research that underpins the dairy industry. What are the hot topics? Understanding the microstructure of foods is a key to ongoing success and future applications. Developments covering a range of scales and techniques to probe microstructure will highlight the importance of complementary technologies applied to dairy matrices that have great potential to add future value.

Linking to this, the second session will highlight key aspects of how current and future dairy products behave when consumed by humans. The processing of milk has become defined by advances in technology. In the third session we will hear about novel applications of processing technology. A greater understanding of dairy science and technology has made possible significant changes in both processing efficiency and the ability to produce higher value components better suited to tomorrow’s dairy consumers. This sets the scene for the fourth and final session covering dairy and health where the delivery of bioactive components along with the ability to market a safe and wholesome product round out the day.

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Focusing on sustainability issues facing dairy

he Environment Conference at WDS 2010 focuses on four major sustainability issues facing the global dairy industry: 1 Climate change, 2 Carbon footprinting, 3 Water use and disposal and 4 Waste reduction/recycling. The first session will investigate the science behind climate change policy with input from one of New Zealand’s leading climate change scientists and New Zealand’s representative on the Intergovernmental Panel on Climate Change (IPCC). The work that the global dairy industry is undertaking, as part of the Global Dairy Declaration to reduce its greenhouse gas emissions, will be discussed. The Conference will also include information on the important area of combining both the climate impact of foods and

the importance of foods as a nutrient source. The second session covers work that has been done by the International Dairy Federation over the last 12 months to develop a carbon footprint methodology so that different dairy products and dairy products of different country of origin can be compared. Whether or not carbon sequestration is a benefit to the dairy industry in reducing its carbon footprint and the issues around measurement and usefulness of carbon sequestration will be discussed.

Having dealt with carbon footprints the dairy industry now faces further issues in the future. The most pressing of these is the use and disposal of water and this will be the topic of the third session. The conference will highlight the current status of water footprint methodology and will then invite delegates to determine what the on-going water footprint methodology for dairy products should be. The final session highlights what can be achieved to reduce waste within the dairy industry. Speakers will show how waste will be reduced and explore efforts to find uses, either within the dairy industry or another industry, for materials

that were formerly waste products. Sustainability continues to be an issue for the dairy industry and the pressures to reduce the industry’s impact on the environment continues to increase. This conference will allow discussion of these important global issues in the dairy forum.

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High Level Expert Group on Milk - EDA reaction

urope’s High Level Expert Group (HLEG) on Milk, set up in October 2009 in the wake of last year’s dairy crisis, researched how the dairy sector could be reformed and prepare for the disappearance of milk quotas in 2015. Its final report includes recommendations to the European Commission on seven issues. These include an invitation to come forward with concrete moves to enhance the use of written contracts in the dairy supply chain and to consider proposals to increase the collective bargaining power of dairy producers. Throughout this process, the European Dairy Association (EDA), which defends the interests of the dairy processing industry, provided regular and constructive input for the discussions. EDA Secretary General Joop Kleibeuker gives Dairy Innovation his thoughts on the findings. EDA’s input was based on its vision for the future of the EU dairy sector, namely that a healthy, competitive and marketoriented sector should add value to raw milk to meet domestic EU demand and the growing global demand for dairy products. It should also ensure economic viability for all partners in the

supply chain and look into the development of the market for dairy products. Now that the HLEG has presented their seven recommendations, EDA regrets that the Group has not developed these recommendations beyond the discussions on bargaining power at the first step of the chain into a broader reflection on the competitiveness of the whole sector, and that it did not further explore instruments to tackle new challenges such as extreme price volatility. Innovation & research: EDA welcomes the support for innovation as an important drive for the future of the dairy industry. The communication on current possibilities, however, should also include the role of innovation for the industry and its link to the consumer. For EDA, research and innovation should be focused on new product development, exploiting byproducts, improving efficiency, and minimising environmental impacts.

Information on markets and products: EDA appreciates the HLEG’s strong support for the protection of designated terms. But the Group does not consider the consequences of the new Claims and Labelling legislation that gives a competitive advantage to food processors manufacturing substitutes for dairy products. We do not see any need for additional labelling requirements on origin, since this would undermine the internal market and make free trade difficult. Bargaining power: Co-operation between milk producers is already broadly present in the dairy sector. The Commission should make sure that no measure undermines the integrity of producer coops or discriminates against private dairies. We should be careful that producer organisations that only act as selling agents should not be granted a block exemption from competition rules. Market measures and futures: EDA shares the views with regards to the valid role of a safety net and welcomes HLEG’s call to explore instruments aimed at reducing volatility. But we suggest the possibility to dispose

of intervention stocks in a strategic way, so as to limit price peaks, should be investigated in more detail, as extreme price volatility is detrimental to all actors in the chain. Contractual relations: EDA believes that guidelines for contracts could be useful and welcomes the fact that the HLEG recommends that their use should be encouraged on a voluntary basis. However, we cannot accept the possibility for Member States to make the use of contracts compulsory, which would constitute a move towards renationalisation of the dairy policy. To summarise, to reinforce the EU dairy sector for the future, a holistic approach is primordial. EDA feels that it is key to develop the market - both in the EU and abroad. This can be realised when all links in the dairy supply chain are reinforced and invested in, when dairy continues on the road towards sustainability and when added value is created at every step of the process. A healthy sector will benefit all actors involved.

BUSINESS NEWS O N W W W. FO O D B E V.CO M America’s largest dairy processor Dean Foods, is selling its Rachel’s Organic brand business in the UK to a subsidiary of one of Europe’s biggest dairy processors, French company Groupe Lactalis. In the 1980s, Rachel’s became the UK’s first certified organic dairy. It was acquired by USbased Horizon Organic Dairy in 1999. Horizon became part of Dean Foods in 2004. Rachel’s is now the second largest organic dairy brand in the UK.

Lactalis, best known internationally for brands such as President and Galbani, is France’s second-largest producer of organic products, but has only recently entered the organic yogurt market with its Lactel brand. Danone has reached agreement with Wimm-Bill-Dann Foods (WBD) whereby WBD will acquire all ordinary shares and ADRs held by Danone, representing an 18.4% stake in WBD, for a total consideration of $470 million.

The agreement follows the recent announcement of the joint venture between Danone and Unimilk in the CIS region. Emmi has acquired the US cheese specialist Cypress Grove Chèvre based in Arcata, California, thereby strengthening its market position in the US cheese industry. Cypress Grove is a renowned producer and the best-known brand in the US for fresh and ripened premium goat’s cheese specialties. Emmi has also increased its stake in US

based CASP (Contract Aseptic & Specialty Packaging) to 100%. CASP specialises in contract manufacturing of aseptic milk products and forms an important pillar in Emmi’s fresh products business in the US. Unilever has signed an asset purchase agreement with the Norwegian dairy group Tine, to acquire the activities of Diplom-Is in Denmark. Tine owns and operates ice cream maker Diplom-Is in Norway, Sweden and Denmark.

For more on th ese sto r i es a n d da il y d a i r y i n d u st r y n ews, v i s i t w w w.fo o d b ev.co m © 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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Changing demographics to provide growth opportunities

hanging demographics will have an impact on the types of dairy products people consume and how they consume them, providing new growth opportunities for the dairy industry, according to the latest edition of the Tetra Pak Dairy Index. Ageing populations, urbanisation and an emerging global middle class are driving demand for new types of liquid dairy products (LDP) in both developed and developing countries, reports the biannual Tetra Pak newsletter, that tracks worldwide facts, figures and trends in the global dairy industry. Liquid dairy products includes white and flavoured milk, drinking yogurt, evaporated, cultured and sweetened condensed milk, liquid cream, baby and toddler milk. Among the trends the report details are: Ageing population drives demand for healthy products The 60+ population is the fastest growing segment in every region of the world due to lower birth rates and higher life expectancy. Dairy producers in countries from Mexico to Greece to Indonesia are offering these consumers products such as milk fortified with calcium, vitamins and

minerals that can help reduce cholesterol and protect against osteoporosis - all helping to maintain active lifestyles. Urbanisation changes consumer preferences and impacts distribution of LDP The number of people living in cities is expected to reach more than six billion by 2050 and they are better educated, more brand conscious and have higher disposable incomes than their rural counterparts, according to the United Nations. Dairy producers are starting to cater their products to this group with value-added products such as enriched milk and drinking yogurt. Urbanisation is also changing distribution models. In Saudi Arabia, for example, dairy producers are now delivering LDP from the countryside to growing urban populations. Emerging middle class enjoys new purchasing power The global middle class is projected to grow from 430 million people in 2000 to 1.15 billion by 2030. These consumers want and can afford other liquid dairy products, such as flavoured

milk, to satisfy new food and drink preferences. In China, for example, marketers exclusively target the country’s middle class with premium white milk products such as Milk Deluxe from MengNiu. Tetra Pak President and CEO Dennis Jönsson observed: “The population in many countries will have more time, money and education than ever before. They’ll also be more active and vibrant. As people live longer, they also plan their lives differently. Dairy producers who can meet the changing needs of this demographic segment will realise significant growth opportunities.”

LDP consumption back on track Worldwide consumption of milk and other LDP is expected to grow at a compound annual growth rate (CAGR) of 2.4% from 2009 to 2012 - reaching 283 billion litres. This is up 0.2 percentage points compared to the previous forecast of 2.2% CAGR. Worldwide LDP consumption increased year-onyear by 1.8% to 264 billion litres and demand has continued to be strong through the first half of 2010. Driven primarily by ready to drink (RTD) ambient (or long-life) LDP - with a forecasted CAGR of 5.4% from 2009 to 2012 - global

Dennis Jönsson, Tetra Pak President LDP consumption is expected to reach 283 billion litres by 2012. The strongest growth in the RTD ambient LDP category is expected to come from Asia Pacific (8.7% CAGR), Latin America (7.1% CAGR) and Africa (6.9% CAGR). Stronger-than-expected global consumption of ambient white milk - up 1.3% to 201 billion litres year-on-year - contributed to the improved outlook for LDP consumption overall. Eastern Europe and Africa led the increase in the white milk category, with year-on-year growth of 6.6% and 6.0% respectively. “It’s a dynamic time in the dairy industry - with milk, as an affordable and nutritious staple, becoming part of the daily diet of more and more people around the world,” said Jönsson.

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Dairy Research Institute is formed to align resources Dairy Management Inc (DMI) and the Innovation Centre for US Dairy have announced the formation of the Dairy Research Institute, a nonprofit organisation that will strengthen the dairy industry’s access to, and investment in, the technical research needed to drive demand for dairy products and ingredients, globally. The new Institute brings together leadership from across the dairy industry,

scientific community, academics, government and other organisations to plan and fund dairy research in three key priority areas: nutrition science; product development; sustainability. The launch of the Dairy Research Institute builds on the unprecedented efforts of dairy producers, processors and manufacturers to work together pre-competitively through the Innovation Centre for US Dairy, formed in 2008.

Themes and trends from the 2010 IDF Dairy Innovation Awards

airy Innovation magazine Editor Geoff Platt will give an informative presentation summing up the global themes and trends from the 2010 IDF Dairy Innovation Awards on Tuesday 9 November, at the IDF World Dairy Summit in Auckland, New Zealand. The 45 minute heavily illustrated presentation will feature over 150 different products and initiatives from over 25 countries, examining the dairy trends in provenance and premiumisation, functionality and wellness, packaging, the environment, health education, and marketing. The IDF Dairy Innovation Awards Showcase featuring all 170 entries will also be available to all delegates.

The 2010 IDF Dairy Innovation Awards are a joint initiative between the International Dairy Federation and FoodBev Media’s Dairy Innovation magazine, sponsored by Tate & Lyle and Sidel. Finalists were announced and winners were presented at the 4th Global Dairy Congress in Salzburg in April.

Geoff Platt (right) presenting at the 2010 IDF Dairy Innovation Awards in April

The programme for the 2011 IDF Dairy Innovation Awards will be announced during the 2010 WDS.

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Asian companies on the rise in Rabobank dairy Top 20

abobank’s latest Global Dairy Top 20 shows the recent growth of Japan and China in the world dairy sector.

The Top Ten is still headed by Nestlé, and dominated by players from the mature markets of Europe and the US. But Japanese contender Meiji Dairies (featured in our Cover Story - page 23) moved up three places to number 11, and Yili from China shot into the rankings for the first time at number 17.

On the supply side, land availability and climate will prove a challenge for Asian and South American companies moving forward. Decisions on whether to rely on imported raw materials, or on developing a fresh supply chain locally - or elsewhere - will all influence the global market balance.

Changing diets and strength in numbers are key to understanding the growth of demand in the Asian markets, according to Mark Voorbergen of Rabobank’s Food & Agribusiness Research and Advisory. “The Chinese government is helping create a whole new generation of dairy consumers by promoting a school milk programme. So Chinese dairy companies will have ample opportunity to increase sales simply by keeping up with domestic market growth.”

What’s hot and what’s not?

Supply and demand

Global Dairy Top 20 - Asian companies on the rise

Putting consumption into perspective, Mark contrasts the 300 litres of dairy products consumed per person per year in the Netherlands with the current 20 litres per person per year in China. “We expect the Chinese market to grow along the same lines as Japan or South Korea, from zero levels five years ago to a maximum of 50 litres per person per year.” But volume growth is only happening in developing regions like China, South East Asia and selected markets in the Middle East, Africa and Latin America. For the developed markets of Europe, the US and New Zealand, the main growth challenge is to introduce new characteristics - often related to health and convenience - to standard dairy products that the consumer is willing to pay for.

Brazil is tipped for the Top 20 next year, assuming successful completion of the new conglomerate made up of Itambé, Centro Leche, Confepar, Mineiras Cemil and Mines Milk. Mexico’s Grupo Lala is also bubbling under, following its acquisition of National Dairy Holdings last year. Fragmentation in the German market and the slow pace of

Mark Voorbergen, Rabobank consolidation between Nordmilch and Humana Milchunion has knocked Germany out of the Top 20 entirely this year. Bel, the French producer of ‘La Vache qui rit’ came in at number 19 but Voorbergen expects it may lose its position once compatriots Entremont and Sodiaal complete their merger. Although Japanese dairy consumption has probably reached its peak at around 60 litres per person per year,

Meiji Dairies (11) and Morinaga (14) were able to improve their position over competitors thanks to the relatively stable yen and local prices. Newcomer Tine (20) probably benefited from the same advantages in the relatively protected Norwegian dairy sector. With over the half the companies on the Top 20 list in its client portfolio, Rabobank continues to build on its reputation as the leading global Food and Agribusiness bank.

Number

Company

Country

Dairy turnover in USD billion 2009

Dairy turnover in EUR billion, 2009

Nestlé

Switzerland

25.90

18.55

Danone

France

14.79

10.60

Lactalis

France

12.68

9.09

FieslandCampina

Netherlands

11.17

8.01

Fonterra

New Zealand

10.20

7.28

Dean Foods

USA

9.74

7.00

Arla Foods

Denmark/Sweden

8.64

6.19

Dairy Farmers of America

8.10

5.82

Kraft Foods

6.79

4.88

Unilever1

Netherlands/UK

6.38

4.57

Meiji Dairies

Japan

5.13

3.69

Saputo

Canada

4.97

3.56

Parmalat

Italy

4.93

3.53

Morinaga Milk Industry

Japan

4.81

3.46

Bongrain

France

4.57

3.28

Mengniu

China

3.77

2.69

Yili

China

3.54

2.53

Land O’Lakes

3.21

2.31

Bel

France

3.10

2.22

Tine

Norway

3.02

2.17

Note: Turnover data are dairy sales only, based on 2009 financials and M&A transactions completed between 1 January and 15 June 2010. Source: Rabobank. © 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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New cultures boost the flavour in Alpine cheeses

Breakthrough in natural oxidation management for dairy products

hr. Hansen is providing further support to dairies, helping them develop Emmenthal, Swiss and Maasdam cheeses with reliable eye formation and the right sweet, nutty flavour, with the launch of propionic cultures PS-20 and PS-40.

Propionic acid bacteria are used in the dairy industry to ensure Emmenthal type cheese maturation. By means of lactate fermentation, the bacteria are able to generate propionic and acetic acid giving the characteristic carefully balanced flavour of Alpine cheese, as well as carbon dioxide, creating the typical appearance with large holes.

Milk powder and similar concentrated milk products, like condensed milk, ice cream preparations and coffee creamers, are highly sensitive to oxidation and have very limited shelf life due to the high fat content and its nutritional composition. Currently, manufacturers battle this problem by providing special processing and packaging conditions, yet a desirably long shelf life remains elusive.

“PS-20 and PS-40 effectively provide the typical sourness and sweetness to the cheese in addition to a powerful gas release allowing eye formation. Finally, both new cultures are cost efficient due to their high concentration and high activity per cell,” explained Chr. Hansen’s Anne-Claire Bauquis, Marketing Manager, Cheese Cultures. PS-20 and PS-40 Direct Vat Set cultures are available in frozen

format in carton sizes fitted to the average vat sizes of the target dairies. The Direct Vat Set production technology offers a number of advantages in terms of flexibility of use, consistent performance, possibility of using customised culture blends, and no investment in bulk starter equipment. With an annual production of 1 million tonnes of cheese, the propionic cheese segment makes up 7% of global cheese production.

DSM wins Ringier Technology Innovation Award

elvozyme, the egg white lysozyme-based cheese enzyme solution from DSM Food Specialties, has won the 2010 Ringier Technology Innovation prize in China. Claiming one of five awards in the food and beverage ingredient category, Delvozyme was commended for its userfriendliness, its technical excellence and its outstanding contribution to quality and protection in the Chinese cheese industry. Natural egg white lysozyme is effective against vegetative cells of Clostridium tyrobutyricum that may cause defects such as off-flavours, butyric rancidity and the

phenomenon of ‘late blowing’ in medium, semi-hard and hard cheeses. Delvozyme is a formulated product based on this active ingredient, available in liquid and granulate form.

itiva has launched SyneROX4, a natural oxidationmanagement solution for extending the shelf life of whole-milk powder and other concentrated milk products, while providing complete anti-rancidity protection.

SyneROX4 is added to liquid milk at the beginning of milk powder production to protect the milk during processing. It also remains in processed milk in concentration to guarantee a complete anti-rancidity protection. In addition, it provides a minimum of 50% longer shelf life without affecting organoleptic characteristics of the final product. “SyneROX4 is the best natural choice available on the market

as well as a cost effective solution where other natural solutions, such as tocopherols, are not heat-stable enough and therefore cannot provide sufficient anti-rancidity protection,” explained Vitiva Technical Sales Director Dushka Dimitrijevic. “Vitiva specialises in providing a spectrum of natural rancidity management systems and SyneROX4 allows us to offer a wider line of natural solutions to dairy producers and to the dairy food market,” added Dimitrijevic. “We plan to bring more such natural solutions to this market during the course of this year.”

Ocean Spray online

cean Spray’s Ingredient Technology Group (ITG) has launched a new website - www.oceansprayitg.com an essential resource for food and beverage manufacturers worldwide. Visitors can access the latest news and announcements from Ocean Spray ITG, as well as viewing information on the extensive range of fruit ingredients and cranberry application ideas. Users will have the option to join the mailing list to receive regular business and product updates, find out more about Ocean Spray’s products or contact a local representative.

Foreign language versions of the website are due to be launched later this year.

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Chocolate

Sterile chocolate pieces for yogurt and other dairy products

hocolate pieces add a distinctive taste to ice cream, yogurt and desserts. But the combination of milk products and chocolate presents dairies with a major challenge. Chocolate paste made by conventional methods is not sterile, so yogurt quickly deteriorates. Herza Schokolade claims to be the first manufacturer to develop a method of making sterile chocolate pieces that can be mixed with yogurt during the production process. In order to guarantee the proper shelf life of the end

products, the chocolate has to be sterile. That means initially degerming the cocoa beans or cocoa mass and then sterilising the chocolate paste made from them. The chocolate pieces are then produced and packed under sterile conditions. Simple in theory, but in practice it demands both technical and product specific know-how. Herza Schokolade Managing Director Torsten Wywiol said:

“Excessively high temperatures and incorrect cleaning, roasting, grinding or conching impair the quality of the finished chocolate pieces. All that has to be taken into account when you are developing new sterilisation techniques.” Yogurt has very good market potential in many countries, and yogurt products with chocolate are steadily gaining significance. With sterile chocolate pieces, dairies can make good financial use of these possibilities since no special

plant is needed for processing them. The chocolate pieces are delivered as pourable material in suitable packaging systems so that they can be added easily to the dairy product.

Unlocking the potential of cocoa and chocolate

n the last ten to 15 years, hundreds of new dairy products targeting specific consumer interests have appeared on supermarket shelves. Between 2004 and 2006 alone, there were 8,000 dairy product launches globally. Now nearly every niche is catered for with products appealing to gender, age, regional trends and nutritional needs. According to ADM, this growth has presented food and beverage developers with both challenges and opportunities.

Better-for-you indulgence Cocoa and chocolate naturally contain several minerals, including copper, magnesium, potassium and calcium, that may positively impact blood pressure and markers of cardiovascular disease risk. The research community has also repeatedly linked the natural antioxidants found in cocoa (cocoa flavanols), with a reduction in risk factors associated with cardiovascular disease. The European Food Safety Authority’s (EFSA) ongoing health claims process accepted that copper can promote cell

protection, immune system support, energy production, build connective tissues and support the nerve system. Magnesium received a positive opinion for nerve function, muscle function, electrolyte balance and energy production. Potassium’s efficacy in decreasing blood pressure and improving nerve and muscle function has also been accepted by EFSA. Finally, calcium has been proven to help build bones, improve blood clotting, muscle and nerve function.

Opportunities for enhancement Dairy beverages such as milkshakes and hot chocolate drinks offer rich opportunities for nutritional enhancement, and products targeting menopausal women are a good example of this. The inclusion of soy isoflavone products like Novasoy may reduce the incidence of menopausal symptoms such as hot flushes and improve arterial health, meaning that chocolate beverages can be viewed as a better-for-you snack option.

Protein power As consumers become more aware of the need for an active

lifestyle, the sports recovery drinks market shows strong growth potential. Not only is chocolate a popular flavour for sports drinks, masking the flavour of nutritional enhancers, chocolate milk in particular has been shown by recent studies to improve recovery periods after strenuous exercise. Another niche is set to expand as the average age of the EUs population increases - proteinrich drinks for senior consumers. Protein is essential for the maintenance of skeletal muscle which aids movement, posture and heat regulation. Proteinenriched beverages offer one way of meeting the body’s need for this important nutrient. However, beverages need to be relevant and easily understood by this audience. As a recognised flavour, chocolate provides an option for beverage formats that appeal to this market.

Asian potential Despite the high levels of lactose intolerance in the Asia-Pacific region, steps are being taken to address lactose deficiency in those who do not suffer from an intolerance and the popularity of chocolate flavoured milk drinks

is on the rise. The premium range of deZaan cocoa powders provides an exceptional variety of exciting colour and flavour profile options which cater to specific requirements and delivers the appearance, mouthfeel and taste that consumers desire.

Milking external expertise Specialist expertise is required when incorporating cocoa into dairy products. ADM offers a wide range of functional ingredients for dairy and can deliver invaluable expertise. A strong focus on research and development offers manufacturers the chance to anticipate and leverage developing market trends, so they can continue to deliver products which meet the economic, regulatory and consumer demands of today and tomorrow’s food market.

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Meiji Dairies

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Exploiting the potential of food with imagination and creativity Meiji Dairies Corporation from Japan won the Best newcomer brand or business category at this year’s IDF Dairy Innovation Awards with its innovative RakuRaku Cube compressed baby milk powder (right). The company’s history stretches back over 90 years, a history and development that has long seen it as one of Japan’s leading dairy companies, with innovation playing a key role in its strategy. The title of this article is taken from a headline on the English language version of the company’s website. Dairy Innovation Editor Geoff Platt has been talking to Mr Yoshio Baba, Managing Director in charge of Meiji’s R&D Division.

dairy innovation interview Tell us something about the history of Meiji Dairies. Meiji Dairies Corporation was established in 1917, in part by Meiji Sugar Refining Co. It has long been one of the top three dairy products companies in Japan. For most of the past decade, Meiji has been the largest Japanese dairy products company, particularly strong in milk and yogurt. Its Bulgaria Yogurt is Japan’s best selling yogurt brand, while Meiji’s Probio LG21

functional yogurt is the best selling yogurt in its category. It has also been the leader in both market share and innovation in the area of infant nutrition. What would you say characterises the Japanese dairy market at the moment? The total dairy market in Japan is large, but the per capita consumption of milk continues to decrease. That makes the dairy market very difficult and the need for value added products extremely important. Meiji Dairies has developed a procedure to retain the good, natural taste

of milk even after the pasteurisation process. The result is Meiji’s ‘Oishii Gyunyu’ or ‘Delicious Milk’. This has quickly become the best selling milk brand in Japan. Therefore, Meiji has responded to a difficult market by developing a superior product that consumers can understand and appreciate. Cheese consumption remains low in Japan but is growing. The cheese market is a focus for growth for Meiji with new production facilities recently completed and several new products introduced. How is the company structured? Meiji Dairies Corporation is a publicly traded company - not a co-operative. Last year it merged with Meiji Seika Corporation to become sister companies under the newly formed Meiji Holdings Corporation, thus becoming part of one of Japan’s largest food groups. How important is innovation to Meiji Dairies? Japanese consumers are among the most demanding in the world - therefore innovation is essential.

Mr Yoshio Baba

One of Meiji’s keys to competitiveness is the development of proprietary technologies. The company continuously makes enormous efforts to develop new

technologies in such areas as probiotics, nutrition, fresh dairy, processing and so on. Most of our major products are based on proprietary technologies: Oshishi Gyunyu, RakuRaku Cube, LG21 Probio Yogurt, Ajiwai Cream, Meiji Hokkaido Smart Cheese, Bulgaria Yogurt, VAAM sports drink etc.

Meiji has responded to a difficult market by developing a superior product How do you go about the innovation process? Where do the ideas come from and how long does it take from initial idea to having the product on the shelf? At Meiji, marketing, research and customer relations departments work closely together so we can keep responding to consumer needs and desires. New product ideas come from both inside and outside the company. Products are tested internally and on selected test groups before being released on to the market. Also, consumer preferences differ from region to region in

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COver story 23

Meiji Dairies

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Exploiting the potential of food with imagination and creativity Highlights from Meiji’s product history

1921

Meiji Merry Milk

1924

Ice cream production started

1950

Meiji Honey Yogurt (100cc)

1951

Soft Curd Meiji Powder Milk

1955

Milk in paper pack (180cc), Meiji Coffee Milk

1957

Gold Meiji Milk (180cc)

1971

Meiji Plain Yogurt

1973

Borden Sliced Cheese, Meiji Bulgaria Yogurt

1977

Started use of 200ml brik packs

1978

Meiji Step

1982

Products in 250ml aseptic brik pack

1984

Bulgaria Yogurt LB 51

1990

AYA, a super premium ice cream

Japan, therefore many products are seasonal and are only marketed in specific areas of Japan. The time from initial concept to when a product actually appears on the shelf is a very difficult question. Many products could appear in a matter of months, but marketing concerns such as the appropriate season and regional market quite often require more preparation and the product can only be released at certain times due to retailer and customer demand. Functional foods are also very popular in Japan and the data required for product claims can often take years. Does the innovation include other areas such as packaging and processing? Our innovation definitely extends to production and packaging. Oishii Gyunyu would be an example of processing innovation. Another processing innovation would be Meiji’s RakuRaku Cube which provides greatly increased convenience over traditional infant formulas and, of course, was a winner of this year’s IDF Dairy Innovation Awards. Meiji has a new Packaging Innovations Centre which is focused on new packaging that is more consumer and environmentally friendly.

1992

Meiji Tokachi brand cheese

1993

Meiji Bulgaria Yogurt LB 81

1994

Meiji Essel Super Cup Ultra Vanilla

1995

Meiji Tokachi Yogurt

1996

VAAM sports and fitness drink

1998

Meiji Bulgaria Drinking Yogurt LB81 Plain in handy pack

1998

Production of new bottle for home deliveries

2000

Meiji Provio Yogurt LG 21

2002

Meiji Oishii Gyunyu

2004

Meiji Onaka Katsuryoku Milk

2006

Established a yogurt information centre for visitors

2007

Meiji Bulgaria Yogurt LB81 in plain unsweetened form

2007

Infant formula condensed cube Hohoemi

In many countries (especially in Europe) dairy manufacturers are coming under pressure from government bodies to reduce the salt and fat content in dairy products. What is the situation in Japan? The pressure in Japan comes more from the consumers than from the government. Zero fat, zero sugar and zero calorie labelling has become very popular in Japan over the past few years. We do sell some products that are zero sugar and zero calories, but among core dairy products this is not practical. Meiji considers milk to be one of nature’s perfectly balanced foods, which necessarily includes proteins, minerals, fats and carbohydrates. We have however, responded to market demands by developing new technologies which allow us to offer zero fat milk and yogurt products which retain the good taste of full fat dairy. Where are your products sold? Meiji sells in all regions and cities in Japan and its products can be found in convenience stores, supermarkets and drug stores. We also have a nationwide door to door delivery service and we provide fresh cream, cheese and butter for commercial use - for the foodservice industry, restaurants,

IDF Director General Christian Robert (left) presents the IDF Dairy Innovation award for the Best newcomer brand or business to Meiji Managers Mitsuho Shibata (centre) and Richard Walton

24 COver story

www.foodbev.com/dairy Issue 32 - August · September 2010

Dairy products from Japan feature in every issue of Dairy Innovation magazine, through a partnership with Beverage Japan magazine and Steve Galloway, International Strategy Director and Co-Founder of Exigo Marketing - www.exigomarketing.com

Click here to subscribe hotels, confectionery, bread manufacturing and so on. Tell us a little bit about your marketing strategy? The two keys to Meiji’s marketing strategy are health and good taste. All Meiji products have these two attributes in common. Meiji’s product line includes a full dairy line, plus infant formula, sports drinks and medical foods. Many of Meiji’s products depend on sales personnel making visits to hospitals (medical foods), maternity hospitals (infant formula) and sports clubs (sports drinks) to explain the benefits of our products directly to doctors, mothers and sports club members.

Dairy is coming under the spotlight as far as environmental issues are concerned. Tell us how Meiji is addressing these concerns. Environmental protection is an important concern in Japan, just as it is in other countries. All Meiji Dairies factories, our research location, business locations and subsidiaries have received ISO 14001 certification for environmental management. Meiji has also made great strides in reducing packaging, reducing waste and reducing CO2 emissions. One of our goals is to reduce CO2 emissions by 30% by the year 2017 - our 100th anniversary.

Meiji Group Philosophy Our mission is to widen the world of ‘Tastiness and Enjoyment’ and meet all expectations regarding ‘Health and Reassurance’. Our wish is to be closely in tune with our customers’ feelings and to always be there to brighten their daily lives. Our responsibility as ‘Food and Health’ professionals is to continue finding innovative ways to meet our customers’ needs, today and tomorrow.

What has been the effect of the economic recession on dairy product sales and purchasing choice? The effects of the economic recession are difficult to sum up. The economic situation is affected by a mixture of consumer demand and ingredient prices and the demand for value added products. Private or in-house branded sales have doubled in recent years, but the trend has not reached the level seen in many Western countries. National brands still hold value for the average Japanese consumer and Meiji is a trusted brand. How do you see the future of the dairy market in your part of the world? What do you think future trends and developments will be - both for the industry and for Meiji? As mentioned earlier the demand for dairy has been decreasing for a number of years and is unrelated to the economic recession. It is difficult to pin down the exact reason for this trend, but it may be due to consumers equating zero calories with health. Japanese, especially young Japanese women, are very concerned about their weight. Some people have the misperception that dairy is associated with overweight. The Japan Dairy Association (J-Milk) and Japanese milk producers support the 3-A-Day campaign to emphasise the unique health benefits of dairy

and how three portions of dairy (milk, yogurt or cheese) are ideal as part of a healthy diet. Efforts are also made to make it clear that all data shows that dairy is not associated with being overweight and that some data even suggests that dairy can actually be an effective part of a weight loss plan. The population of Japan continues to decline and the population as a whole is ageing rapidly. Products which help people live long, productive and healthy lives will become more and more important in the future. Functional dairy foods and medical foods can help consumers with these needs and Meiji is very active and innovative in both areas. In addition, one of the goals of last year’s merger to form Meiji Holdings Corporation was to use the new group’s size and capabilities to introduce Meiji’s unique and innovative products to a more international audience.

www.foodbev.com/dairy Issue 32 - August · September 2010

COver story 25

Supply chain

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Dairy farmers can produce the highest quality milk and processors can create innovative products, packaged in the latest containers and promoted with top quality and expensive marketing campaigns. But if the product is not looked after along the entire supply chain, that work is for nothing. This Special Report looks at some important supply chain issues.

www.foodbev.com/dairy Issue 32 - August · September 2010

special report 27

Supply chain

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When less is more . . . supply chain consolidation

n the UK, Nestlé has traditionally operated from three separate distribution sites; Bardon in Leicestershire; Scunthorpe in Lincolnshire and York in North Yorkshire. Due to leasing agreements at two of the sites ending, Nestlé decided to take the opportunity to review its warehousing and distribution strategy in the UK, turning to Total Logistics to undertake a thorough and independent assessment of its current and future supply chain needs. Ian Hill, Director of Logistics at Nestlé UK, explained the background to the project: “For many reasons we had reached a point where we were faced with various options on our three site strategy. The time was right to bring in a fresh pair of eyes to review our distribution network. With our complex mix of dry and wet goods, we wanted to explore what options were there for us - and the Total Logistics’ team was the obvious choice given our longstanding relationship with the consultancy.”

meaningful model by which to really understand the pros and cons of every option that was available. While the three sites handled a variety of foodstuffs, Scunthorpe also coped with the huge seasonal demands for confectionery products during periods such as Easter and Christmas. To add to the complex picture, Scunthorpe also used different technologies to service the international export market, dispatching products to Europe and further afield via deep-sea routes.

The main task facing the Nestlé team and Total Logistics’ consultants was to develop a

Peter Roan, Partner at Total Logistics, said: “This project was complex from a supply chain

modelling perspective, as it not only included an analysis of in-bound and outbound flows, transport costs, road links and inventory issues, but also risk and service factors created by any new network proposed. “Time was also a big factor here, given the fact that we needed to make recommendations and support the implementation to ensure the client was ready and able to satisfy the crucial peak demand period of Christmas. In short we had a window of just six weeks to completely review and make recommendations on Nestlé’s UK distribution network strategy.”

Intense analysis In all, 16 different scenarios were developed based on the existing facilities and other potential locations in the UK. After an intense period of analysis, it was decided that a twin site solution provided the greatest cost saving to Nestlé, while enabling it to improve flexibility and delivery performance to supermarkets and other key retailers in the UK and further afield. Although its delivery performance was already at 99.4%, Nestlé was confident that concentration to two locations would allow the already high customer service levels to be improved. Due to its central location and existing potential for development, it was decided that the Bardon site was the obvious choice to centralise supply chain operations. However, this decision has meant the closure of the Scunthorpe site, with a major investment programme in place at Bardon, which will increase its pallet capacity from 50,000 to 110,000.

Peter Roan, Total Logistics

Considerable investment has now gone into the Bardon site to enable it to handle the array of Nestlé food and drink products. In addition to this focus, the area of risk management has been key to the team’s thinking as the site is updated and fully commissioned. Peter Roan said: “While our recommendation to consolidate much of Nestlé’s food and drink distribution under one roof has reduced the overall cost of distribution, the move has enabled the company to combine its business stream and product supply chains to create far greater flexibility. “Nestlé now has a much more robust logistics operation that will enable it to meet the growing need to deliver more frequent, lower volume drops to retailers. As well as supporting the Nestlé team through this crucial period, we were also able to work with them on the risk management issues raised by a twin site strategy, holding a risk assessment workshop.” The new £7 million facility, which is one of the largest of its kind in the UK, was successfully commissioned in 2009, creating over 60 new jobs.

28 special report

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Current opportunities and future challenges in the food and drink supply chain

he big issue of the moment is of course the effects of the global recession and how it is impacting on the food and drink industry. How will consumer shopping and eating habits change? And how will this affect suppliers and food and beverage manufacturers, including the dairy industry? Consumer confidence and spending power will continue more than ever to be the key area of study and concern for food retailers, manufacturers and processors, says Food Storage and Distribution Federation Chief Executive Chris Sturman. There will be a strong emphasis on the ability of food and drink businesses at all levels to respond to consumer demand. These businesses will have to focus on product type and range, sales and production planning and inventory levels with sufficient availability strategically located. In short - effective supply chain management (SCM), explained Sturman.

The key for the dairy industry is to recognise the underlying demand volume The importance of effective supply chain management (SCM) is more than ever recognised as the key ingredient in corporate performance success in this environment. This success is driven by having the right management and IT structures in place in order to plan production against sound forecasts by range and volume and then deliver availability providing satisfaction of customer demand, alongside minimum inventory. The key for the dairy industry is to recognise the underlying demand volume, and being able to realistically

foresee and plan for the expected and unexpected, large scale events, extremes of weather, the length of the supply chain, the ability to turn on production, changes in customer demand for flavours, and so on.

sharing. A cumulative of over 10,000,000 miles per year has already been eliminated with the resultant reduction of fuel use, and carbon emissions.

Good quality facilities are needed at source and through the supply chain to store large batch production runs, under cover to protect the product from deterioration in sunlight and temperature, and ensure rotation. These are served through vehicle loading facilities to handle high volume despatches each and every day, often on a day one for day one service standard.

And there is more to come. Carbon reduction is synonymous with energy and cost reduction, which should deliver increased bottom line profitability both now and ongoing.

Increased profitability

Additionally, strategically located regional and urban

Chris Sturman

At the same time, contemporary management focus is on environmental impact and sustainability. Significant amount of work is underway to drive carbon emission down and develop more sustainable energy and materials sources. The Climate Change Act with the requirement to record and allocate carbon, and report as part of Corporate Governance on the successful reduction in business carbon emissions comes into effect by the end of 2010. The various industry Climate Change Agreements are currently in re-negotiation for extension to 2017, with harder targets and hopefully greater incentives to deliver the 20% carbon reductions by 2010. At an operational level, collaboration is the current watchword with several trade organisations working together to pool distribution fleet resources, increase utilisation and decrease empty running by back hauling and load

漏 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 29

Supply chain

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controlled facilities. Most are relatively modern and built to EU food standards regulations.

multi temperature food related distribution and consolidation centres, able to support existing food and drink supply chains and promoting local manufacturers, growers and suppliers are in the early stages of development. These cross docking centres, as well as providing quick truck turn round and back up storage capacity - and where possible rail connectivity - will facilitate the use of electric vehicles, consignment consolidation and 24/7 delivery with minimal adverse impact on the local environment. The design will also maintain defined controlled atmosphere and cold chain product quality standards within the supply chain, whether this be frozen, chilled, fresh or ambient - since each has a different structure.

handled with respect and skill so as to ensure that product damage, contamination and deterioration, particularly through exposure to frost, heat, wet, damp or vermin is eliminated.

The common factor is food - with basic levels of facility hygiene and housekeeping to protect the intrinsic nature of the product. Ambient products, in pack or canned form, still deserve to be stored and

The chilled chain is decidedly different and arguably the most demanding segment of the food chain – speed is of the essence with a requirement to maintain products at between 2-5°C. This standard is scientifically defined

so as to protect highly perishable short shelf life product and ensure that when presented for sale to the consumer, it is in perfect condition and will not harm the consumer. The UK chilled supply chain carries a very wide range of dairy products, from milk, butter, cheese to ice cream, yogurts and other dairy products. In-house distribution operators and specialist service suppliers that operate cool chain networks have specialist temperature

Vehicles have sophisticated GPS/GPRS management and information systems. These are able to track consignments geographically on a minute by minute basis, identifying and allowing rectification of cold chain failure at any stage through the supply chain. Operating methodology is based on regional centres, providing day one for day two/three service performance depending on the destination. These rely on fast cross dock movements, each consignment being taken in from vehicles that have collected from factory, sorted by interim movement or final destination and reloaded with minimal dwell time. Consignment bar codes and labels have been succeeded in many operations by the RFID tag, ensuring that, at all times, consignments are correctly located and reloaded on the next stage of the journey, whilst maintaining strict temperature environment.

Foster Farms Dairy selects Motorola and ExtenData for delivery system

S based Foster Farms Dairy has chosen the Direct Store Delivery (DSD) solution - from The Enterprise Mobility Solutions business of Motorola and ExtenData - to improve operations and increase productivity across its delivery routes. Recognised as one of the largest processors and marketers of dairy products in California, Foster Farms Dairy required a versatile and reliable solution to enable ontime delivery of dairy products to local stores and branch locations while ensuring farm fresh quality. The DSD solution from Motorola and ExtenData meets the demanding needs of Foster Farm Dairy’s mobile workforce and provides future-proofing for potential advanced DSD operations. “With our sizeable fleet of tractors, trailers and straight-

trucks, providing our route sales and delivery associates with better visibility into operations is critical to our success,” said Foster Farms Dairy Vice President Supply Chain & Technology Tom Vander Weide. “The Motorola MC9500 rugged mobile computer combined with ExtenData’s MobileConductor DSD solution suite provides us with the tools needed to redefine our business operations - ultimately giving us a clear operational advantage in the field.” Foster Farms Dairy processes a wide variety of dairy products at three plant locations and

distributes throughout northern and central California from multiple branch facilities. The company previously used a DOS based solution that did not provide the level of operational visibility and planning efficiencies needed to remain on the leading edge of customer service and satisfaction. Ageing devices were hard to manage, fix and replace. Foster Farms needed a system that was easy to use in the field, provided a higher level of real-time visibility across the organisation and operated on a mobile computer that was rugged, reliable and feature rich.

“Motorola’s MC9500 mobile computer provides direct store delivery personnel with superior performance and an unmatched feature set to increase productivity and streamline operations across the enterprise,” said Motorola Enterprise Mobility Solutions Senior Director of Field Mobility Jim Hilton. “By combining Motorola’s premier mobile computer with ExtenData’s DSD software, we provide a full service route accounting solution that enables customers such as Foster Farms Dairy to quickly deliver goods, manage inventory and track products from dispatch to onsite delivery to end-of-day route reconciliation - redefining the way they do business.”

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Contingency plans Significant investment decisions will be required within the next twelve months as the most commonly used refrigerant will be totally banned by 2015. Cold store owners and operators will need to put in place contingency plans to avoid additional operating costs or even business disruption up to and beyond that date since it is unlikely that the refrigeration industry can cater for new and replacement installations in that timescale. Frozen storage tends to be of commodities for longer term. These can be either raw material stocks ready for call off for manufacturing or finished product ready for sale. The current market place is priced accordingly with some regional overcapacity for bulk palletised volumes in the sector, and handling and storage prices very competitive. Service suppliers have developed a wider range of added value services. These include the management and provision of the flow of raw material into manufacturing, rework, packing, order picking and small consignment delivery and services are provided on a nationwide basis. FSDF has had roots in the cold storage services sector since its foundation in 1911. We also work closely with British Frozen Food Federation and Food & Drink Federation. Together we maintain excellent working

relations with Defra, Food Standards Agency and other Government departments and agencies. We also work with the Health and Safety Executive focusing on the particular and unique hazards which apply in a sub-zero environment. One such recent issue has been working at heights, and the unavailability of relevant equipment which would normally be used in an ambient or chilled environment. After discussion with HSE specialists and taking legal advice, a satisfactory operational methodology has been developed and supplementary guidance issued by which non-integrated platforms used with standard cold store converted fork lift trucks can now be used. This is subject to the usual risk assessments being undertaken. FSDF provides support and advice for members from across the whole food logistics and supply chain sector, although temperature controlled logistics remains a major focus. FSDF is also working closely with Skills for Logistics in the development of a comprehensive food logistics skills, career development and continuous professional development programme for the sector which will be launched in the autumn. This will recognise the particular requirements of working in the food industry with specific requirements of working at a range of temperature bands and special handling and hygiene care and control which is required to maintain food quality and safety.

First transparency system in the dairy market available for consumers

utch consumers increasingly want an insight into the origins of the food they buy. Transparency is important, particularly for natural foods such as dairy products. FrieslandCampina Dagvers has therefore introduced the first transparency system in the Dutch dairy market to enable consumers to identify where the milk comes from. This system applies to all products in the Campina Boerenland range. Via a code on the packaging, the farmer that supplied the milk processed in that specific product can be traced. The milk for Campina Boerenland is supplied by 130 Dutch organic dairy farmers affiliated to FrieslandCampina. For the Campina brand, this system represents an important step towards further openness on the origins of dairy produce. Possibilities are being investigated for the application of this tool for other Campina products in due course. All Campina Boerenland products carry the ‘Ontdek de herkomst’ (Discover the origin) logo, which shows

Finally, FSDF will be launching by the end of 2010 a Sustainability Centre of Excellence to provide support, advice and guidance on all issues relating to climate change, carbon reduction and environmental improvement and, in partnership with specialist consultants, provide consultancy services to members and nonmembers alike.

that the origin of the dairy produce in that product can be traced. If the code on the packaging is entered at www.campina.nl, the source of the milk used for that Campina Boerenland product can be shown. The internet application refers back to one of the dairy farmers that supplied the milk in that pack. Milk collection trucks collect milk from different farms in a single trip, for processing in the Campina Boerenland dairy products. A large number of the FrieslandCampina organic dairy farmers present themselves on the website and tell the stories of their own dairy businesses. In this way, Campina Boerenland informs consumers about the origins of the milk.

Finally, the frozen food sector the need for speed here is less demanding, but there is still the requirement for temperature monitoring and maintenance through the whole supply chain. Facilities here tend to be older, some over 30 years old and currently a significant proportion use F-Gas as a refrigerant, which is currently being phased out in favour of ammonia based or hydrocarbon. This process is part of the need to reduce energy use, global warming and ozone depletion.

www.foodbev.com/dairy Issue 32 - August · September 2010

special report 31

End of line equipment

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What happens to milk and dairy products at the end of the line, after the processing and packing, is as important as what goes on before. Reliable equipment and systems are needed to ensure positive handling and smooth product flow. This Focus covers important areas such as metal detection programme, labelling technology and the testing of modified atmosphere packaging.

The ticket to quality and safety Optimising your metal detection system

hen dealing with products intended for human consumption, every care must be taken to ensure they meet the highest safety standards possible, writes Mettler Toledo Safeline Head of Products David Barber. Brands cannot afford to take any risks, or gamble with their reputations. Even minor quality shortcomings in the production process can be hugely damaging, perhaps irreversibly so for consumer brands. Product recalls are embarrassing and costly. The detection of hazardous foreign objects, such as ferrous metals, non-ferrous metals and stainless steels, is hence an area of massive importance. An optimised metal detection programme is not a matter of choice for food producers - it is a matter of legal necessity. To identify and remove contaminated products from the production line, metal detection solutions use either ‘balanced-coil’ or ‘ferrous-in-foil’ search heads. Balanced coil heads can detect all types of metal contaminants, including ferrous, non-ferrous and stainless steels, in fresh and

frozen foods, while ferrous-infoil heads are used to detect ferrous metals and magnetic stainless steels within similar products packed in aluminium foil wrapping. Balanced coil systems are by far the most common metal detectors in use. Systems of this type recognise any trace of metal through a three-coil arrangement that generates a high-frequency field, the voltage of which is disturbed by the presence of any metals in any material passing through it. Products can be inspected in the bulk processing phase or in their finished form, although a combination of the two is most effective. Producers faced with choosing a metal detection system must sort through numerous parameters that influence which system is ideal to handle the varied potential sources of contamination, so partnering with an experienced supplier is important to guarantee food safety. They must choose a supplier that can tailor solutions to their specific product and application needs, and provide the highest quality equipment and assistance without the burden of unnecessary cost. The key to an effective metal detection programme is rooted in optimisation around certain key areas: product type, packaging used and the particular working environment. The product being inspected

will govern the search head design and aperture which is the opening through which the product passes. Detectors with a balanced coil search head can inspect unwrapped or wrapped fresh or frozen products, even products wrapped in metallised film. Detectors utilising permanent magnets in a ferrousin-foil search head can inspect fresh or frozen products packed in an aluminium foil wrapping. Once metal is detected, a signal is sent to the control system enabling the contaminated product to be removed. This can be done by either stopping the system and manually removing the offending product or, as is more common, an automatic reject system can be utilised to remove the contaminated product without stopping the production process. The manufacturing environment is no less important in dictating the specific detection solution required. In some plants, the slightest temperature variation or vibrations from motors and pulleys can induce false rejection of a perfectly safe product when inferior metal detectors are used. Microscopic movements of the coils relative to each other as small as one micron can cause a signal sufficient to result in a false rejection. One way to negate this problem is by ‘potting’ the detector case - filling it with an appropriate material, the weight of which prevents relative movement of the coils. Similarly, temperature changes, build-up of product in the aperture, ageing of electric components and slow changes

David Barber

in the mechanical structure will also contribute to an outof-balance voltage. This can be eliminated by electronic techniques such as Automatic Balance Control or quartz crystal control, which enable the detector to permanently maintain this sensitivity without operator attention and without the generation of false rejects. One feature that all metal detection systems must observe is a metal free zone (MFZ) in the area immediately adjacent to the detector head. The MFZ is necessary to negate the magnetic field leaking from the detector’s metal case through the aperture. It is therefore necessary to have an area containing no metals around the opening. Technological expertise and experience are required to find the absolute optimum size for the MFZ. Also, producers with limited space are now able to install a compact unit utilising ‘zero metal free zone’ technology, where the MFZ is much smaller. To ensure that a reject device is operating properly, that contaminated packs are accurately rejected and the metal detection system is operating effectively, additional devices can be included. These customised features may include a container to collect contaminated product,

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failsafe systems and alarms to indicate the occurrence of faults in the detector or rejection device or reject confirmation systems to confirm that the correct product has been rejected from the production line. Clearly, manufacturers must consider every last detail in order to optimise the performance of their metal detection programme. They must be able to rely on experienced, reliable and flexible machinery suppliers to ensure all specific criteria are met. Technological innovation and efficiency optimisation are all well and good; but without proof

of due diligence and regulatory compliance, they count for very little. Plant inspections require that safety standards are met at all stages, and the penalties of any deviation can be severe. Metal detection equipment must have features such as condition monitoring, record keeping and traceability to support compliance. When a contaminant is found, current metal detection systems allow highly accurate record keeping and traceability. Metal detection systems allow preventive action to be implemented rather than having a dependence on reactive

maintenance and frequent verification testing. The detection process is therefore constantly refined. Similarly, the latest metal detectors are designed with general hygiene in mind, constructed using materials that can be easily cleaned and re-assembled without excessive downtime. Sealing standards to prevent water ingress to electronic components and enclosures is also very important.

metal through the introduction of a sophisticated metal detection programme actually pays huge dividends to those companies who seek to put the long term success of their business ahead of ill-advised corner cutting. Wise investment provides peace of mind, strengthens consumer trust and protects brands from complications arising from failed plant inspections. There is no better method for complying with food safety trends and regulations than through the installation of a reliable, consistent metal detection programme.

Perhaps surprisingly, stringent safety standards do not have to come at the expense of line efficiency. The eradication of potential threats posed by stray

Green solvent free thermal ribbons - that are black

rmor has recently launched SolFree, a solvent free process that the company claims will revolutionise the Thermal Transfer ribbon market. Pioneer in Thermal Transfer ribbon technology for more than 25 years, Armor says it has brought significant improvements to the development of barcode and

variable information printing in the label industry. Traditionally TTR manufacturing uses solvents during the coating process. With Armor’s

innovation, for the first time, a ribbon is coated without using solvents. Popular wax ribbons of the range will benefit from SolFree, keeping exactly the same printing performance. Armor has made significant investments in this revolutionary technology, in R&D and industrial equipment to ensure high

production capacity to satisfy the demand for such products. Armor solvent free ribbon will enable the label industry to meet the requirements of the increasing number of end users committed to sustainable development as they will be able to select their supplies with environmental preservation concerns.

Mobile quality control clears the final hurdle

Debut success for Domino ink jet label press

omino reports a highly successful debut of its N600 reel-to-reel piezo ink jet label press at IPEX 2010.

printer is compatible with a wide range of paper and plastic label stock, thanks in part to the use of durable UV inks.

The company says the N600 stands apart from the competition in that it runs at speeds that deliver at least 50% higher productivity than any comparable printer on the market - 75m per minute with three greyscales or 50m per minute with four, combined with a 333mm print width. Nominal print resolution is 1200dpi (native 600dpi) and the

At IPEX the message that came over loud and clear that the speed and print quality delivered by the N600 make it a genuine alternative to flexo.

ITT has further improved its established Oxybaby 6.0 handheld gas analyser with the addition of a Bluetooth interface and a built in bar code reader. Companies involved in the modified atmosphere packaging of foods can now perform quality control checks that are 100% mobile. This development makes quality controllers entirely autonomous in their work - the analyser weighs just 580g and, measuring 187x106x91mm, is even small enough to fit in a jacket pocket. The Oxybaby uses a needle to take random samples and measure the concentration of the industrial gases carbon dioxide (CO2) and oxygen (O2) in packages. The measurement results appear instantly on the illuminated graphics display and are stored in the circulating memory, which has a capacity of 500 measurements. Using the Bluetooth connection the readings can be printed out on an ultra compact label printer that the controllers wear on their belt.

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FOCUS 33

End of line equipment

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Cost reduction and operational efficiency driving end of line packaging solutions

n the current economic climate, food and beverage manufacturers are increasingly aware that, to be competitive, the manufacturing process cannot stop with the forming and filling of the package. Innovative, automated and flexible end of line packaging plays an important role in overall operational cost and resource efficiency, writes Tetra Pak Product Director Materials and Secondary Distribution Solutions Matteo Rosi. At Tetra Pak we work with trusted partners to deliver cost savings and logistical improvements in the delivery of our packages from the plant to the retail shelf and eventually to the consumer’s Tetra Pak's Adalis Open-Sesame System table. But being cost effective is not the only consideration: the physical task, especially today with goods protection of the package, which being transported from one in turn protects the product, as side of the world to the other well as the secondary package’s and sometimes under tough functionality and shelf appeal conditions. are also of critical importance. To address customers’ need Physical protection of the end for physical protection as well of line package is of paramount as for operational and cost importance and our customers efficiency, we recently launched need the confidence that the the Film Wrapper 32 (FW32), appearance of the package which is part of the Tetra Pak containing their products will iLine solutions for Tetra Pak A3/ be the same through the supply CompactFlex iLine platform. chain, from the factory to the The FW 32 is built on the stretch shelf. Ensuring that the package wrap technology, which, by using arrives with the consumer in a highly stretchable material, perfect condition is not an easy reduces the amount of film

Tetra Pak recently launched its Film Wrapper 32

needed to shrink wrap multi-packaged goods compared to the shrink film system. As the film, either plain or printed, is stretched around the packages only a minimal amount of energy is needed to shrink the open-end of the multipack. Furthermore, space reduction is achieved along the packaging line as the shrink tunnel is omitted in the FW32. The film wrapper also provides customers with a high flexibility. In fact, the FW32 can run packages with different sizes and shapes as well as change a single row pattern to multiple rows by simply pushing a button. Functionality is another requirement that needs to be considered when developing a new end of line packaging solution. For example, retailers want a secondary packaging that is easy to open, display, restock and, eventually, dispose of. Often the way that secondary packaging functions is a factor in a retailer’s decision whether or not to stock the product. Is it easy to store? Does it create a lot of waste? Is it easy to move from the stock room to the shop floor? These are questions retailers ask and we, as well as our customers, have to answer them. To meet the need for functional secondary packaging, our solutions include the Adalis Wrap Around Box with integrated carry handles and easy opening technology. This technology has three different options. One option allows for an integrated carry handle using Adalis

Matteo Rosi

Sesame Tape technology. The second option - Adalis Access Tape - enables consumers to easily open the secondary package without using scissors or other sharp objects. The third option, the Adalis Open-Sesame System, gives retailers a quick and easy way to turn a wraparound box into Retail Ready Packaging (RRP). Shelf appeal is the third requirement that must be considered. There are so many packages on supermarket shelves today that if consumers can’t easily find what is on their shopping lists, they will buy on impulse instead. So it is vital that a package stands out on the shelf and grabs consumers’ attention. A well positioned end of line packaging option can significantly help with brand awareness through branded RRP and provide retailers with excellent opportunities for displaying products in a way that will help drive sales For example, we recently developed an easy-to-carry, eyecatching distribution/display unit for the Tetra Brik Edge package. This shelf ready packaging uses approximately one third less material than those used for other similar packages and can be placed directly in the chiller, minimising labour and stock costs in the supermarket.

34 FOCUS

www.foodbev.com/dairy Issue 32 - August · September 2010

School Milk

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World School Milk Day will be celebrated on Wednesday 29 September 2010. Following discussion on the email networks of the United Nations Food and Agriculture Office (UN-FAO) regarding selecting a particular day on which school milk could be celebrated internationally, consensus was reached that World School Milk Day would be celebrated on the last Wednesday in September. The goal of World School Milk Day is to provide a particular day when attention is focussed on this issue and thereby promote such programmes. Importance is lent to the event by the fact that other countries are doing the same thing, on the same day, and that FAO is supporting the activity. In preparation for WSMD, this Dairy Innovation feature focuses on School Milk.

Innovative thinking can triumph over the toughest challenges The winner of the Best School Milk Initiative in the 2010 IDF Dairy Innovation Awards was Tetra Pak China with its Physical Health Enhancement programme. Since the 1960s school milk and school nutrition programmes have played an important part in Tetra Pak’s business and have been part of the company’s commitment to make food safe and available, everywhere. Today Tetra Pak is involved in school milk initiatives in over 50 countries, serving about 50 million children - 29 million in developing countries - across the world. Within Tetra Pak there is a wealth of expertise on the full scope of developing, implementing and supporting school feeding programmes. Tetra Pak’s innovative School Milk promotion was inspired by events that hit the Chinese milk industry in 2008 and 2009. With consumer confidence shaken by the melamine contamination incident, difficulties were compounded by restrictions to supply caused by the global swine flu pandemic. With slowing consumption, it was clear that milk’s place as a great natural source of nutrition for children was under threat - at a time when they needed it most. Tetra Pak understood that partnership with government, schools and the wider dairy industry was needed to keep milk at the heart of a child’s healthy diet, and the ‘student physical health enhancement programme’ was born.

Launched in October 2009, the ‘Tetra Pak’s ‘student physical health enhancement programme’ reached over 340,000 children and parents in just four months. It also contributed to a 20% increase in children drinking school milk, which rose from 3.9 million students a day in 2008 to 4.7 million in 2009. The initiative focused on both education and activity. Tetra Pak and its partners worked to create a range of materials that explained milk’s nutritional benefits; particularly useful at a time of widespread health concerns. Helping children to put their newly acquired knowledge to practical use, Tetra Pak also created the Sunshine Sports and Recreation Classroom, a programme of sports and games designed to improve overall health and fitness. Close stakeholder engagement delivered rich content in an easy-to-implement programme. Work with government resulted in a programme that aligned to national policy for improving student health. Partnerships with industry customers - including Mengniu, Yili, New Hope, FengXing, Chenguang and Nanjing Dairy - ensured that it was relevant to the specific local needs of 14 cities across China.

Tetra Pak China Vice President Corporate Communications Carol Yang with the award; Inset: the winning entry Tetra Pak China Vice President Corporate Communications Carol Yang said: “The 2010 IDF Dairy Innovation Award proves that innovative thinking can triumph over the toughest challenges - and transform adversity into consumer benefit. We are proud to bring the benefits of milk to millions of children in China.”

The award coincides with the 10th anniversary of the Chinese School Milk Programme - a decade of Tetra Pak partnership in China that has seen investment of over RMB 120 million to increase awareness, improve access to safe milk and enhance our children’s health.

www.foodbev.com/dairy Issue 32 - August · September 2010

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School Milk

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Best school milk initiative finalists >> In New Zealand, Fonterra Foodservices offered CalciYum UHT flavoured milk, in Australian school canteens, as a healthy snack choice for kids. It was available in a 250ml format in flavours such as chocolate and strawberry. It was designed as a ‘Green Light’ or ‘Everyday Food’, approved by School Canteen Associations in each state of Australia.

Fonterra Foodservices teamed up with farmer suppliers and Australian schools to launch the CalciYum - Adopt a Cow campaign. Students could learn about the Australian dairy industry and select a cow from photos and profiles, with herd details, location and vital statistics supplied by Fonterra’s farmers. The campaign coincided with one of the worst droughts

the Australian dairy industry had seen and Fonterra Foodservices donated A$15,000, on behalf of students participating in the campaign, to the Country Women’s Association of Australia. >> The Asda Dairy Bus visits primary schools in the UK to educate children about how and why cows produce milk, how milk is processed into cheese and yogurt, and why dairy products

Feeding for a healthy future Dairy Management Inc Executive Vice President Research, Regulatory, & Scientific Affairs Dr Greg Miller (right) outlines how the US dairy industry has got behind school feeding initiatives. It would be difficult to overstate the role school meals can play in the efforts to curb childhood obesity, and milk’s unique role in both school breakfast and school lunch means that it is imperative for the industry to support school milk initiatives. Fortunately, many nationwide efforts are already underway. These include Fuel Up to Play 60 (FUTP 60) - National Dairy Council’s (NDC) latest in-school initiative designed to engage, incentivise and reward more than 36 million students nationwide for choosing nutrient-rich foods and getting more physical activity. The programme engages youth at more than 60,000 schools to invest in their own health by collaborating with youth and adult mentors in the school and

The Dairy Bus was visited by 24,486 children since March 2009, with a further 578 schools attended by 115,161 pupils registered for a visit - enough visits to last until October 2013.

community to activate customised in-school programmes. Innovative breakfast programmes sponsored by NDC - including Breakfast in the Classroom, Grabn-Go Breakfast, Breakfast on the Bus, and Second Chance Breakfast - help ensure a nutrient-rich meal for students at the start of the day. More than 30 million youth participate in the National School Lunch programme. For many it is the main source of essential nutrients and the dairy industry knows that increasing lunch and breakfast participation means a better intake of low-fat and fat-free dairy. Through the New Look of School Milk programme, more than 55 milk processors are helping nearly 11,000 schools increase consumption of milk and other nutritious foods by improving school meals. The processors supply the schools with plastic re-sealable, recyclable containers of milk - increasing students’ milk consumption by up to 37%, boosting nutrient intake.

should be part of a balanced diet. Giving children the information they need to make healthy food choices encourages consumption of a balanced diet. The bus has interactive activities including a life size model cow that can be milked. A free resource to schools, the bus is supported by Asda and dairy suppliers Arla Foods, Cheestrings, Müller and Lactalis. There are also lesson resources, goodie bags and visits from Asda Dairy Farmers.

Knowing that many schools want to reduce sugar content, more than 90 industry-partner dairies across the US have proactively reformulated flavoured milk to be lower in both sugar and total calories. These products aim for 150 calories and less than 25g of sugar, while maintaining great taste, so that flavoured milk remains one of the youngsters’ favourite nutritious beverages. Thanks in part to dairy industry partnerships with schools, about three-quarters of all milk consumed in schools was low-fat or fat-free as of 2007, according to a report analysing the most recent US Department of Agriculture data. This is in major contrast to the early 1990s, when it was only about one quarter.

>> Healthy Days at School by the Israel Dairy Board, is a continuation of an earlier campaign that featured in the Dairy Innovation Awards two years ago. It is aimed at children aged 4-6 years old. Sida & Dan - characters from the earlier initiative - have returned as puppets. They send letters to schools explaining activities, which represent a healthy way of living - including breakfast - the most important meal of the day, physical activity, brain challenges, recycling. Some activities involve parents, others are individual and some are for small groups. The Israel Dairy Board promotes milk, yogurt and cheese as part of a balanced diet under the three a day logo. Its mission is to promote good health by decreasing malnutrition, obesity and environmental hazards. The ‘Healthy Days in School’ activity was approved by the Ministry of Health, and is presented in Hebrew and Arabic (soon to be published).

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www.foodbev.com/dairy Issue 32 - August · September 2010

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Milk intake falls when schools drop flavoured milk A new study in the US conducted by Prime Consulting and funded by the Milk Processor Education Program (MilkPEP), creators of the national Milk Moustache “got milk?” campaign, reveals that eliminating chocolate and other flavoured milks from school cafeteria menus results in a dramatic decrease in milk consumption. The drop in milk consumption also leads to a substantial reduction in nutrient intake by students that it is not easy or affordable for schools to replace. MilkPEP has developed materials and resources for processors to utilise with school nutrition professionals that summarise the survey results and provide important facts about the role of flavoured milk in school nutrition programmes. The study, which included 700 measurement days over three months at 58 elementary and secondary schools in the US, found that when flavoured milk was not available, many children chose not to drink milk

and missed out on the essential nutrients that milk provides. On days when only white milk was offered in the study schools, milk consumption decreased by an average of 35%. The study also reveals that replacing milk’s essential nutrients is difficult for schools. It would require three to four different food items to match the nutrients lost through the decrease in milk consumption; yet those foods add more calories and fat to students’ diets than milk and cost an incremental $2,200 to $4,600 more per 100 students annually. “Processors should begin to address the attempts to remove flavoured milk from their school customers by understanding the study results and speaking with school nutrition directors,” said Julie Buric, Vice President of Marketing with MilkPEP. “Many people assumed that students would adjust to the elimination of flavoured milk and consume more white milk. However, the

study shows us that in those schools that were in their second year of limited or no flavour policies, milk consumption did not recover. “What’s most alarming is the drop in students’ intake of critical nutrients including calcium, vitamins A and D, potassium, magnesium and protein. The costs associated with replacing these nutrients are high for schools.” MilkPEP has created several resources for dairy processors to communicate the results of the study, as well as the overall importance of flavoured milk in schools. These materials are suitable for processors to share with school nutrition directors and other school professionals when addressing the issue with parents, colleagues and school administrators. Processors can access a fact sheet, brochure, PowerPoint presentation and parent handout at www.milkpep. org. All materials are free and easy to order or download.

Donald Moore, Executive Director, Global Dairy Platform Milk and dairy are the most natural, nutritious and healthy foods available. Dairy products are a crucial component of a healthy and balanced diet and it is important that children have easy access to them from a young age. In addition to milk’s nutritional benefits for children, such as building strong bones and overall wellbeing, studies show that being exposed to milk from a young age leads to the continuous consumption of milk as an adult - thereby guaranteeing the benefits through later life.

www.foodbev.com/dairy Issue 32 - August · September 2010

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School Milk

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School Milk on LinkedIn Dairy Innovation Editor Geoff Platt is a regular contributor to the business-based social networking site LinkedIn and is a member of several dairy groups. As a keen supporter and advocate of School Milk and School Milk schemes and initiatives, Geoff has now launched a School Milk Network group on LinkedIn. The group is open to everyone who is involved in school milk and school meals schemes or supports the school

milk idea - dairy farmers, dairy processors, members of dairy organisations, nutritionists, dairy industry suppliers, people from government departments and NGOs that work on school milk projects, teachers and school staff. “I hope the group will be used as a forum for news about school milk and an opportunity to swap ideas and discuss challenges that face the school milk sector.

“I am a great fan of the FAO school milk email network. This new initiative has not been set up in competition - I hope it will be a useful additional tool for those of us who feel passionate about school milk.” If you are a member of the LinkedIn network, then why not join the School Milk Network? And if you haven’t signed up to LinkedIn yet, then do so now and make the School Milk Network your first Group.

Geoff Platt

Connie Tipton, President and CEO, International Dairy Foods Association The US school milk programme is critically important to our nation’s children. 31 million of them, or about half of the US school-age population, participate in the school lunch programme and milk is offered with each meal. Where kids are not participating in the lunch programme, milk consumption rates have fallen significantly, as many less healthy competing beverages are still available in US schools. While the US Dietary Guidelines for Americans recommend that children over the age of eight consume three servings a day

of low fat milk or dairy products, government reports indicate that more than 90% of girls and half of boys do not meet these dietary recommendations. Our school lunch programme is a direct way to support milk consumption, particularly in lower income segments of the population. The school lunch programme recognises the importance of milk and dairy products in the healthy diets of American school children, and the US school nutrition policies may soon limit access to beverages less healthy than milk.

Richard Doyle, President, International Dairy Federation The International Dairy Federation (IDF) looks forward to the celebration of the 2010 World School Milk Day, an annual event showing the importance of the School Milk Programmes, raising the public awareness about the importance of drinking milk and the health benefits of milk in children’s diets. “We welcome this initiative aiming at highlighting the benefits of milk to growing children and promoting milk via School Milk Programmes.

Having milk available in schools helps children to receive many nutrients they need during the day. It is of crucial importance to stress the importance of a well balanced diet at early stages of life. “Milk is an excellent mix of core nutrients for bone growth and development. Children should learn the nutritional value of different food and drinks and School Milk Programmes have a key role to play to highlight the role of milk as part of a balanced diet.”

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www.foodbev.com/dairy Issue 32 - August · September 2010

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Dr Joop Kleibeuker, Secretary General, European Dairy Association

Cindy Schweitzer, Technical Director, Global Dairy Platform There are a number of published studies that demonstrate the value of school milk programmes in contributing to the nutritional quality of children’s diets, both from the intrinsic nutrients in milk as well as a vehicle for supplying critical nutrients that

are not abundant in milk. For some children, milk served at school meals provides the only means for achievement of a healthy diet.

The school milk schemes were primarily intended to make sure young children have a high enough calcium intake to ensure bone strength for their growth: at the kindergarten or primary school, they are given milk to drink. The European Commission subsidises this practice, but it is up to each Member country to determine the approach. The European Dairy Association, representing the EU dairy processors, strongly supports school milk, not only because of the calcium intake but also because it is an excellent way to educate children early in the habit of drinking milk.

Because they are very rich in a broad range of nutrients such as calcium and vitamins, milk and dairy products are of high importance for a healthy balanced diet. The EDA is in favour of the European government expanding the system of school milk and asks the support of the institutions to increase demand for milk.

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World Milk Day

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Celebrating dairy The Food & Agriculture Office of the UN (FAO) started the idea of World Milk Day (WMD) nine years ago in 2001. Through its email newsletter service, it encourages people around the world to report on their WMD activities.

n Sweden, journalists, politicians and creators of public opinion were invited to a breakfast seminar to discuss lactose intolerance among children and what effect milk production has on the environment compared with other foods. A milky breakfast was served by the winner of 2005 Chef of the Year and the Swedish Dairy Association distributed the results of a survey showing that milk consumption among young girls in Sweden is increasing rapidly. In Poland events were organised by the country’s “Milk for Schools. Milk for Health” Foundation. At Warsaw University of Life Sciences there was an exhibition where milk products were offered and discussions on milk production and consumption with a focus on the nutritional impact on the health of Polish youngsters. In the Sultanate of Oman, the Oman Agriculture Development Company celebrated the day by working to create an awareness among people about the goodness of milk, using the slogan: Say Good morning with a glass full of fresh SOHAR milk. A social awareness campaign was organised with one of the leading hypermarket chains, involving government officials and the public at large. In Argentina, a talk about the importance of consuming milk was broadcast on TV to children in school, while in Brazil a leading dairy company joined

- so milk and cheese production has decreased and factories have closed, reducing the population’s ability to purchase locally-produced dairy products. The workshop emphasised the importance of milk and milk products to provide essential protein for the proper growth of Gaza’s children.

forces with one of the country’s leading universities to launch an advertising campaign to celebrate World Milk Day People from across the dairy industry gathered in Zagreb, Croatia, to celebrate both WMD and 60 years of work from the Croatian Dairy Union. A documentary film about the Union was screened and it launched the tenth issue of the magazine ‘Milk and me’, containing information on the importance of milk in daily diet. The Union donated milk and dairy products to primary and secondary schools and kindergartens. In Dubai, Al Rawabi Dairy provided flavoured milk and Laban that was distributed to students to make them aware about the importance of the day. Laly Mathai, a nurse in the Department of Student Services reports that they are trying to obtain free screening for Osteoporosis. In co-operation with American Near East Refugee Aid (ANERA) and the Gaza Dairy Producers’ Association, FAO held a workshop in Gaza City, reports FAO International Information and Communications Advisor West Bank and Gaza Strip Sarah Leppert. The meeting allowed milk producers to discuss the issues affecting their sector, which has been hard hit by three years of a blockade on inputs and exports. There has been a fall in the number of dairy cows in the Gaza Strip from 5,000 to 1,500

In Vietnam celebrations were combined with those of Environment Day. The programme included educational activities at 200 primary schools for 40,000 children highlighting the benefits of milk and listing simple actions to help protect the environment. Paraguay held a special Congress at the Rural Association of Paraguay, attended by producers from all over the country, along with students from universities that are involved in animal science, industry or agriculture. There were also visitors from Brazil, Argentina and Uruguay. In Finland milk was chosen as the most popular ‘Finnish drink’ and the Dairy Nutrition Council’s new Milkmaid - a 25-year-old nutritionist - has started her job teaching healthy eating at schools and at fitness centres. There was lots of activity in India. Indian Dairy Association (West Zone) Chairman Arun Patil invited dairy plants to organise activities to mark the occasion. Dr Nitin Raut, Hon Minister, Animal Husbandry, Dairy & Fishery, Government of Maharashtra

called a press conference and announced the local government’s plans to revitalise the dairy industry in the state. Gokul Dairy distributed packed milk to 500 pregnant and nursing mothers. District Civil Surgeon Dr Ravindra Nithurkar explained the importance of drinking milk during and after pregnancy, while Vikas Dairy invited 200 children and women to visit their Dairy Plant. The visitors were informed about the importance of milk in their diet. Korea Dairy Industries held an International symposium on Dairy Nutrition Marketing, hosted by the Korean Society of Dairy Science and Technology. Although not directly connected with public campaigns, it was seen as a great opportunity to highlight the nutritional value of milk to various experts and groups. The symposium - the role of milk in healthy weight and prevention of adult diseases - aimed to increase milk consumption and identify the nutritional value of milk. About 400 dairy experts and nutrition scientists and communicators from both domestic and foreign countries took part. USAID Kosovo Private Enterprise Programme organised a public activity to promote Kosovo’s dairy industry and consumption of dairy products. A huge screen was placed in the centre of Kosovo’s capital, Pristina, showing a video of how milk is produced and packaged. A real

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cow and two calves were the hit of the event: many children were waiting in line to have pictures taken with the animals. Dairy producers and processors set up booths and offered free samples of cheese, yogurt, milk and ice cream to kindergarten children and other visitors to promote the good quality and prices of their products. Kindergarten children were invited to answer questions about dairy products and in return, received T-Shirts and bags branded with the activity logo and bearing the new mascot of Kosovo’s milk and dairy products - Lara Cow. In Tanzania, celebrations centred on the South Eastern town of Lindi - where milk consumption is very low. Activities included a Biennial National Dairy Development Conference looking at using School Milk Feeding Programmes to build a Milk Drinking Culture. Other events included a dairy products show and competition, dairy animals show, school choir competition and a rally of dairy stakeholders. A special website - www.tagder-milch.de - was launched to celebrate World Milk Day in Germany and to raise awareness of the value of milk and milk products. This Milk Initiative is being supported by dairy companies, dairy associations and agricultural businesses. It was welcomed by Federal Minister for nourishment, agriculture and consumer protection Ilse Aigner. “I welcome each initiative that helps sharpen the consciousness for healthy nourishment.”

Tetra Pak leads global celebrations for World Milk Day 2010

ver the past decade, World Milk Day has been an opportunity to focus attention on milk and promote the huge nutritional benefits of dairy products. As a dairy industry pioneer and innovator, Tetra Pak’s celebrations for World Milk Day began on 1 June 2010, with events that reached around the globe. In Romania, the company worked together with the Romanian Dairy Processor Association to highlight the link between milk and environmental protection. In the central city of Brasov, children and teachers were invited to seminars where they learned about the nutritional goodness of packed milk and the ways in which recycling within the industry helped the environment. Two days of outdoor activities included ‘milk moustache’ competitions, milk themed quizzes, sports and drama workshops. Ensuring that children learned important lessons about nutrition and the environment - whilst having fun - the company held a raffle for the 370 children who brought in 4,000 empty milk packages for recycling. Bicycles were awarded to the ten lucky winners. Across the Indian Ocean, Tetra Pak lead World Milk Day celebrations in Pakistan. The event was held in collaboration with the University of Veterinary and Animal Sciences at their campus in the eastern city of Pattoki. 300 people took part, including students, lecturers, government representatives, school children and parents. Students performed comedy routines, school children performed a play and sang a song called ‘Drink that Milk!’, while eminent speakers talked of the importance of milk as a source of nutrition.

In Thailand, Tetra Pak joined forces with supermarket chain, Big C, to raise awareness of milk consumption among consumers between 2-10 June. The ‘UHT Milk Festival’ encompassed the entire country, using every Big C store nationwide to host events. The Ministry of Agriculture and Co-operatives endorsed the festival that was launched by Thai celebrities Manthana ‘Pu’ Himathongkham and Daraneenuch ‘Top’ Potipiti. The celebrity guests led quizzes and games on a milk theme at the event, which also hosted an exhibition with stands from Tetra Pak and Thai milk producers.

Another 2,700 kilometres east, in the Philippines, there was a nationwide ‘I Love Milk’ photo contest with Filipinos were asked to show their creativity by submitting interesting pictures of people drinking milk from Tetra Pak cartons to illustrate the theme ‘Enjoy the goodness of milk, anytime, anywhere.’ The winner was awarded prize money, a Samsung digital camera and a month’s supply of UHT milk. Filipinos were invited to celebrate the goodness of milk at the Market Mall Activity Centre. Kids took centre stage, with a range of ready-to-drink milk products in Tetra Pak cartons to be sampled, milk games to join, mascots to meet and an inflatable playground to explore. TV host Kuya Kim Atienza acted as game master and host during

a milk trivia contest and also announced the winners of the ‘I Love Milk’ photo contest. Showing its commitment to the environment, Tetra Pak also donated PhP 50,000 to the Kuya Kim’s chosen foundation, the Philippine Eagle Foundation, a charity dedicated to the preservation of the Philippine Eagle and its habitat. Across the Pacific, World Milk Day launched ‘National Dairy Month’ for Canada and the US. Tetra Pak asked families to think differently about dairy consumption, particularly in relation to their children’s intake of calcium. The company created a ‘Daily dairy calendar’ containing nutritional facts and fun tips about milk’s contribution to a healthy lifestyle. Studies suggest that many children in Canada and the US don’t receive enough calcium. With a child’s active lifestyle, consuming milk drinks from convenient Tetra Pak cartons whilst outside the home would be an ideal way to access a great natural source of the important mineral. Sheniqua Little, Dairy Category Manager for Tetra Pak in the US said: “Busy parents are always looking for ways to incorporate nutrition, convenience and fun into their kids’ meals. Tetra Pak helps parents add more milk to their kids’ diets when they are away from home.” “Milk is worth celebrating, with dairy products delivering delicious, convenient and safe nutrition to millions of people each and every day,” said Gisele Gurgel, Global Dairy Category Manager, Tetra Pak. “We are proud of partnering with dairy customers, educational institutes, government bodies and local communities to raise awareness of milk’s benefits and get the message across to families around the world.”

www.foodbev.com/dairy Issue 32 - August · September 2010

update 41

Marketing watch

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Yazoo launches free music campaign This summer, UK milkshake brand Yazoo - made by FrieslandCampina - has been offering free MP3 downloads in partnership with Napster, the pioneer of digital music. This offer - launched in August - runs across 14 million Yazoo 200ml cluster packs or 500g single serve bottles.

With one track per purchase and no limit on total downloads, there should be plenty of opportunities to download the latest hits or perhaps a favourite classic. The download can be selected from the entire library, which offers millions of tracks from pop to classical.

YouTube impersonator picked for Total yogurt TV commercial An impersonator of British playwright, composer, actor and singer Sir Noel Coward has featured in a UK TV ad after being talent spotted on YouTube. Duncan Wisbey was chosen for a new Total yogurt TV ad. The advertising agency responsible for creating the new ‘Lighter side of Life’ TV commercials contacted Wisbey after viewing his Noel Cowardstyle YouTube uploads that he had recorded for fun.

Usher and The A-Team front Make Mine Milk R&B legend Usher and the stars of the new blockbuster movie, The A-Team, are the latest big names to front the £7.5 million Make Mine Milk campaign, which aims to re-ignite the public’s love for low fat British milk. The chart-topping artist and the four Hollywood actors - Liam Neeson, Bradley Cooper, Quinton ‘Rampage’ Jackson and Sharlto Copley - are sporting iconic milk moustaches and being splashed across thousands of bus sides

and posters in England, Scotland and Wales. Make Mine Milk aims to highlight the nutritional benefits of milk and encourage people to consume more. The campaign was created by the Milk Marketing Forum - a consortium of leading UK dairy companies with support provided by Dairy UK and The Dairy Council. A third of the £7.5m funding comes from the European Commission.

Babybel space hops the way to bigger sales Bel UK, a subsidiary of the Bel Group, has been giving away 15,000 free Mini Babybelbranded space hoppers. The promotion allows consumers

to claim one of 15,000 space hoppers when they purchase four Mini Babybel Original or Mini Babybel Light six packs, or two of the 12 packs. Alongside the promotion, a free family fun day event called the Mini Babybel Space Hopper Games took place in August in London. Double

The ads feature three new characters - Cow, Zebra and Spoonbill - designed to give emotional warmth and personality to the brand. They were the product of months of rigorous research and consumer testing. Cow was chosen for her natural affinity and association to yogurt and dairy. Zebra symbolises the wellbeing, fitness and energy of the modern, health-conscious consumer. Spoonbill is a fun and cheeky character who is always trying to get the yogurt but never succeeds. The three characters have also starred in some quirky adverts gracing the pages of popular health and wellbeing magazines.

Olympic Gold Medallist Dame Kelly Holmes offered her support at the event where children and their families were invited to take part in a series of space hopper challenges and races.

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The Cheese Lady celebrates Dairy Month US cheese sculptor Sarah Kaufmann was busy during Dairy month in June. ‘The Cheese Lady’, in partnership with the Wisconsin Milk Marketing Board, created a 1,280-pound Cheddar cheese carving celebrating America’s favourite past time - baseball. The ‘Big Cheese Slugger’ was made out of two Wisconsin Cheddar Mammoth cheeses, 640-pounds each, and was carved at the Rainbow Foods store in Minneapolis.

During the month, Rainbow Foods featured several of Wisconsin’s 600+ varieties, types and styles of award winning cheese. The store encouraged visitors to witness the cheese sculpture while they pick up handcrafted Wisconsin cheese and other high quality products for their summer tailgating parties and family gatherings. Later the same month, Sarah was busy again carving a largerthan-life Wisconsin Badger at the Copps Food Centre in Madison.

Double Olympic gold medalist Dame Kelly Holmes presented 18-year-old athlete Ciara Mageean with her prize as the first winner of the Dale Farm ‘2012 Dreams’ Sports Award a £5,000 bursary towards her sporting development.

NZ farmer takes on Coca-Cola over fizzy cola milk New Zealand dairy farmer Richard Revell was planning a low-key launch for his carbonated milk drink invention, mo2. That was until CocaCola Amatil caused a bit of a storm by banning the farmer from selling his new drink at a National Agricultural Fielday, according to reports in several New Zealand media outlets.

Although the Fieldays Society was reported to be excited about the new product, it said it had to decline Revell’s application for a Kiwi’s Best stand because it had a contract with Coca-Cola Amatil as the primary supplier of all non-alcoholic drinks at Fieldays. The dairy farmer could

Dale Farm helps Ciara stay ‘On Track’ for her Olympic Dreams

give his drink away, but could not sell it. When the story of the ban broke, it turned the planned quiet launch into a media circus with TV cameras following Revell everywhere. Described as a ‘health drink with bubbles’, mo2 is made mainly from low-fat milk from Revell’s Te Ahora farm and flavoured with cola or lemonade.

Ciara - the current 800m Irish and 1500m European Youth Champion - was chosen for the accolade by an expert sporting panel from the Mary Peters Trust and from the dairy company, who together launched the ‘2012 Dreams’ Award to support home-grown talent. Specifically open to athletes aiming for selection in the Olympic and Paralympic Games, the initiative drew entries from across Northern Ireland in a wide range of sporting disciplines. The scheme also encompassed a schools’ competition, calling on local pupils to design the Dale Farm ‘2012 Dreams’ Sports Awards logo.

Farm fresh milk in glass for Swiss Fresh milk vending machines are not a new idea in Frenchspeaking Switzerland, but dairy farmer Mathias Faillétaz has launched a real innovation: a vending machine delivering fresh milk in a shopping mall. Featuring a funky, eye-catching cowhide design, the vending machine stands in the Manor shop at Switzerland’s Chavannes Centre. Shoppers are invited to fill one of the reusable glass bottles, or plastic bottles, offered at the machine, and then pay for their milk with other purchases. The lightweight 1 litre flint glass bottles - manufactured by O-I - are only paid for the first time they are used, and then washed and brought back by the customer to be re-filled time and

time again. The plastic bottles are used by occasional purchasers. Faillétaz initiated the project in an effort to widen his market. Inspired by the presence of other distributors in public places, he asked Manor whether a machine could be installed in the shopping centre. “Rather than selling small quantities of milk to customers coming to the farm, this was a way of making the product available to larger numbers,” he explained. Since the installation in October 2009, it has enjoyed steady success. Despite cartons of long life milk being on sale nearby, many consumers are showing a preference for fresh milk.

Ciara Mageean receives her prize from Dame Kelly Holmes

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MARKETING 43

International Cheese Awards Click here to subscribe

he International Cheese Awards 2010 took place at the end of July 2010 at the Dorfold Hall Park showground in Nantwich, Cheshire in the UK. Dairy Innovation was there.

Isle of Man Creamery unveils its rebrand

Darren Gough - true Collier’s fan

Börde Käse’s Mini Cheese for Kids

Paneer Cheese from Long Clawson

Dewlay - first green powered UK cheese maker

Milk Link’s Grip Strip closure system

Coffee drinks from Arla Foods and Starbucks

John Pickard judges Cheese Lovers Trophy

Isle of Man Creamery unveiled its rebrand and its new packaging at the International Cheese Awards. The new look covering its entire product line of milk, cheeses, creams and butters - follows 18 months of extensive market research and a significant marketing spend. It is designed to invigorate consumer demand for the brand and is a bid to gain market share on and off the Island. The new brand proposition is ‘crafted to taste better’. Dairygold Food Ingredients, Ireland’s second largest milk producer and supplier of top quality cheeses and dairy ingredients, is looking to increase its market share in the retail and foodservice channels with the launch of a new cheese brand at Nantwich. The Imokilly Cheese Company is the first consumer brand to be launched by the Irish Co-operative. Launched in the domestic Irish market, the range is also destined for export to mainland Europe and consists of 12 premium speciality cheeses. Emmi UK unveiled a cheesecake with a difference. The Swiss cheese specialists teamed up with Eric Lanlard, the star of UK TV programme Glamour Puds, to create a stunning wedding cake made entirely from cheese. The five-tiered masterpiece features whole wheels taken from Emmi’s portfolio of cheeses - from the base up the cheeses are: Berner Alpkase, Apenzeller surchoix, Piz Bever and Val Poschiavo. The Tête de Moine top also provides the delicate rosettes used to decorate the cake. It was also cheese with a difference on the Long Clawson stand - highlighting Paneer cheese and inviting visitors to sample a Paneer Tikka Masala made with the popular

traditional Indian ingredient. The idea was to educate the consumer about the product, said Marketing Manager Janice Breedon. “Unlike other cheese Paneer retains its shape when heated and carries the flavours of the ingredients it is cooked with. Its origins are Asian and its one of the most popular cheeses in India.” Medeghini, one of the market leaders in the Italian milk and dairy sector, has launched a new range of revolutionary packaging into the UK market with the aim of raising awareness of the merits of real parmesan cheese. Five concepts have been created in a distinctive, illustration style and feature different messages, from ‘Medeghini turns a spag bol into a Spaghetti Bolognese’ to ‘The purest Parmesan from pasture to pasta’. This ‘packvertising’ approach, using the packaging design as a marketing tool, can be seen on Medeghini Parmigiano Reggiano wedge and grated products. The messages are intended to raise awareness of the difference between bogus and real parmesan cheese (Parmigiano Reggiano), helping consumers spot a ‘parmesan pretender’. Wensleydale Creamery featured its latest cheese launch - Jervaulx Blue cheese. While this new cheese may sound French, it is in fact named after Yorkshire’s Jervaulx Abbey - the home of the monks who originally crafted Wensleydale cheese around the year 1150. The blue cheese comes in new packaging depicting the window of the Abbey. On the Milk Link stand I heard about a forthcoming advertising campaign and marketing push to support its extra mature Cheddar, Tickler - ‘Cheddar so

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precious you won’t want to waste a crumb’. The dairy has recently added a 350g pack to the Tickler range and has introduced the Grip Strip - described as the next generation open and closure system. It was featured in the last issue of Dairy Innovation (page 36, June/July 2010). And I also heard about an exciting new ‘Pink Milk’ - see page 11 in this issue. I was also diverted away from cheese on the Arla Foods stand where I was able to sample some of the premium chilled coffee drinks launched recently by the dairy and Starbucks Coffee. The new products include Seattle Latte and chocolate flavoured Aztlan Moche Latte in the Discoveries range, and a can of Starbucks Doubleshot Espresso and Milk. Lincolnshire Poacher reported that it was with some trepidation that they embarked on producing a new cheese - Lincolnshire Red, admitting that they had rarely tried making anything other than Lincolnshire Poacher.

- in 2005. Visitors were able to try and beat the former England test cricketer at his own game, in the computer game International Cricket 2010.

Dairygold launches Imokilly range They introduced the new cheese for people who find the Poacher range too strong. The response had been excellent and early sales had succeeded expectations. On the David Williams stand, I spotted a Sticky Toffee Pudding cheese. I was told that as Sticky Toffee Pudding was recently voted the number one pudding - “it seemed sensible to make a cheese with it.” Among the new products from Germany’s Börde Käse were Golden Smokey, a fully ripened, rindless Gouda, placed in a net and smoked over Beechwood

Medeghini - seeking out parmesan pretenders and juniper - in true German tradition. Meanwhile for youngsters comes Mini Cheese for Kids. Visitors to the Fayrefield Foods’ stand were bowled over on the company’s Collier’s Cricket Pavilion Bistro - in honour of the company’s newest brand ambassador, cricket legend Darren Gough - described as ‘Collier’s Powerful Welsh Cheddar’s biggest fan’. As well as a successful career in international cricket, Gough won an army of new fans when he won Strictly Come Dancing - a popular UK TV competition

The talk was of energy on a different kind on the Dewlay stand. The Lancashire cheese maker is set to become the first cheesemaking dairy in the UK to be powered by renewable energy with the installation of a 2 mega watt 126m wind turbine at its site. Dairy Crest continued its support for the show as one of the key sponsors of the two day event. On its stand leading cheese brand Cathedral City hosted a Poetry Slam, with children creating poetry about cheese - inspired by the latest Cathedral City TV adverts, while UK TV star John Pickard - of Hollyoaks and 2point4 Children fame - was on hand to judge the Cheese Lovers Trophy. Visitors were also able to sample the newly revamped Cathedral City snacking range - Cathedral City with Crackers and Pickle (see Innovations page 12).

Organic parmesan crowned Supreme Champion

Retailers embrace the Awards with record Trophy haul

An organic parmesan was crowned Supreme Champion at this year’s Awards, winning the accolade ahead of well over 3,000 other competitors. A panel of expert judges named the parmesan - made by the Ferrari Dairy in Lodi, south of Milan, Italy - as the best of all the 3,230 cheeses in the competition.

Leading food retailers have really embraced the International Cheese Awards in recent years. Once upon a time, own label cheese conjured up images of mild, cheap Cheddar. Not any more.

The 2010 competition saw 300 categories in all, with competitors from 24 countries. Other winners at the event, in its 114th year, included UK Supreme Champion which was won by a Red Leicester from Milk Link’s Taw Valley Creamery

in Devon and retailer Marks & Spencer, which scooped 14 gold awards in the retailer classes.

George Paul, Managing Director of Bradbury & Son, collects the Supreme Champion Trophy of behalf of Ferrari Dairy in Italy

This year there were 34 retailer classes with entries across the retail and cheese spectrum. Marks & Spencer scooped 13 individual gold medals for several cheeses across the Cheddar range, along with hard and crumbly territorial cheeses, speciality and blue veined cheese. It also

took top spot for unsalted butter and single cream and - as reward for so many gold medals - won the Bemis Trophy for leading retailer. Asda Stores won six individual gold medals - for a Farmhouse Cheddar, cheese made from unpasteurised milk, a continental hard cheese, organic soft cheese, cheese with additives - and whipping cream. Among other retailers Sainsbury’s and Morrisons took four top awards each.

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Specialist cheesemaker installs upgradable Alpma CUT 25 Simple

ricketer Farm, an award winning UK cheesemaker, has recently installed Alpma’s first fully upgradable CUT 25 Simple to cut fixed-weight portions. This new modular design - a simplified version of the popular CUT 25 - makes Alpma’s renowned cut-calculating technology affordable, even to the smaller specialist producers. Cricketer Farm produces a growing variety of cheese - ranging from traditional farmhouse cheddar to uniquely innovative low-fat cheeses and more of the product range is moving to fixed-weight portions. So the company wanted to be able to achieve the lowest give-away, while still maximising its yields.

accuracy, to achieve stringent weight tolerances and industryleading giveaways. The modular nature of the CUT 25 Simple makes it fully upgradable. At any time, it can be upgraded with an automatic infeed of bars or block, upgraded for bar scanning, for wedge cutting, and for automatic infeed to a packing line. This flexibility futureproofs customers against their changing product requirements, be that for fixed or random weight portions.

Like the CUT 25, the CUT 25 Simple is capable of producing portions of 100g to 1kg, at speeds of 100+ portions per minute. Each bar and portion is still weighed individually; intelligent feedback automatically retunes the cutter, maintaining the highest possible

SIG Combibloc is building first packaging plant in South America

IG Combibloc is investing in a packaging plant in Campo Largo, Brazil.

Construction work is already under way and the first carton packs manufactured locally in South America by SIG Combibloc will come off the production line in 2011. This major project involves a total investment of €90 million and several development stages are planned. Once the first stage is completed, production will begin with an annual capacity of one billion carton packs. This can be doubled to 2 billion packs annually over a short period of time. This move comes as SIG Combibloc continues its significant international growth, said SIG Combibloc Group CEO Rolf Stangl. “Brazil offers an

outstanding environment from an overall economic perspective. Its need for long-life packed food is growing. After China, Brazil has the highest consumption of products in aseptic carton packs: about 10 billion units per year.” And the trend is for still further positive development: market analyses indicate that South America will record the greatest growth in demand for milk products, again following China. Aseptic carton packaging will have a clear role to play in this process. Additional demand by 2012 is estimated at 1.5 billion litres of long-life milk in aseptic carton packs, amounting to about 30% of overall growth world wide.

Tetra Pak to introduce FSC labelled cartons in Germany

etra Pak plans to offer 3.3 billion beverage cartons bearing the label of the Forest Stewardship Council (FSC) within one year to customers in Germany. This represents about 50% of the annual production of Tetra Pak cartons in Germany. “As a leading producer of food packaging we set standards for sustainable raw material sourcing. FSC certification represents another step in Tetra Pak’s ongoing commitment to support responsible forest

management and drive environmental performance and a milestone in reliable and informative package labelling,” said Tetra Pak Germany and Switzerland Managing Director Sven Weidemann. “Our ultimate goal is to have all supply

certified to the highest standard, currently set by FSC.” On the raw material front, Tetra Pak works closely with its paperboard suppliers to ensure that all supply comes from known and acceptable sources. Currently, only 5% of the global forest stocks are FSC certified, and Tetra Pak is working with its partners to support an increase in supply.

Since the introduction of the world’s first FSC-labelled liquid food cartons in the UK in 2007, Tetra Pak has introduced FSC-labelled cartons in several markets around the globe, with the total number exceeding 2.3 billion in 2009. Tetra Pak in Germany and Austria join the company’s operations in China, France, the UK and the Benelux countries in offering customers FSC certified packaging.

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Dairy tech focus Deep Grip technology used for new type of container handle

TI-Europe - a subsidiary of Holland’s Plastic Technologies - has partnered with Sidel to market a breakthrough process which uses injection stretch blow molding (ISBM) to create a new type of container handle. Called Deep Grip packaging, the technology enables significant grip depth (more than 25mm on either side), with an extremely thin (less than 0.3mm) grip ‘web’ thickness. (The grip web is where the hole would be in traditional handled bottles). The end result is a grip deep enough for the average hand to completely close around without fingers touching the container wall. The comfort and handling ability is similar to that experienced with a traditional handle. Additionally, container size capability is extremely broad—up to 6 litres or 1.5 gallons, and beyond. Maximum bottle diameter is 220mm. Because both the container and the handle are made from the same material, this eliminates downstream recycling issues and contributes to lightweighting objectives. Another key benefit

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Hanovia UV disinfection system wins Ringier Award

V disinfection specialist Hanovia has won a Ringier Technology Innovation Award in China. The Award was given for Hanovia’s medium pressure UV disinfection technology which has been adopted by many of China’s leading beverage manufacturers in the last 12 months. The Ringier Technology Innovation Award for the Food and Beverage Industry is held annually in China and gives recognition to those who have made the most significant contributions to the industry through increased productivity,

economic efficiency, production processes, and the creation of market opportunities. The Award also demonstrates the companies’ continuous commitment to deliver quality products and innovative solutions to their customers.

is that ISBM allows the bottle to be blown and conveyed inline to the filling operation. “Deep Grip technology is an ideal option for brand owners looking to drive weight and cost out of their containers, improve their environmental profile and create ways to facilitate product differentiation,” said PTI-Europe Managing Director Vincent Le Guen. Target markets include noncarbonated beverages and milk, currently marketed in containers with handles.

Left: Keith Watson, Hanovia’s Sales and Marketing Director (right) receiving the Technology Innovation Award from Mike Hay, President of Ringier Trade Publishing. Right: Keith Watson (right) and George Wang, Hanovia’s China Sales Manager, with the Technology Innovation Award

Innovative cream pot inspires consumers

DCI introduces squa-round cup packaging initiative

rla Foods marked the start of commercial cream production at its new £70 million creamery with the launch of a new style pot. Fresh and fermented cream is now rolling off the lines at Arla’s facility in Leeds. To complement its investment in the country’s most hitech creamery, Arla took the opportunity to give its cream packaging an overhaul and teamed up with UK based Closures to develop its new injection molded, in-mold label pots. The new polypropylene pots replace thermoformed

shrinksleeved pots and suit Arla’s new high performance filling machines perfectly. They also create a premium appearance on shelf. To accommodate the new contract with Arla, Closures has invested over £10 million in a dedicated production facility for the dairy company and recruited a team of 20 in order to supply Arla with in excess of 160 million cream pots a year.

CI Cheese Company has unveiled innovative packaging for four products in its Il Giardino line.

The 5oz ‘squa-round’ cups made of recyclable polypropylene feature a rounded square body that offers enhanced product visibility and exceptional space for the redesigned label.

display the line’s updated, more contemporary, label design. Consumers are granted a clear view of the product through two of the cup’s panels.

The unique squa-round containers and lids are molded from FDA-approved recyclable plastic resins and include a tamper-resistant inner heat seal film to ensure product freshness. The rounded square shape of the package features three flat panels that clearly

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DSS Silkeborg AS lands recordsetting order

Elopak achieves FSC Chainof-Custody Certification in Europe

SS Silkeborg AS has signed a contract with the Norwegian dairy group Tine for the supply of two virtually identical whey protein projects including several membrane filtration systems and related equipment with a total value around €7.4 million. The systems are to be installed at Tine's brand new dairy at Jären, near Stavanger and a new protein

plant at the company's facilities at Verdal, near Trondheim. The order is the largest in DSS history and was won in fierce competition with large international groups like Tetra Pak and GEA. Tine has chosen to place orders for each process section with many different suppliers, hoping to get the best available technology at all stages.

DSS Managing Director, Niels Osterland As global market leader in membrane filtration technology for the dairy industry, DSS - which has just celebrated its 10th anniversary - has delivered and installed more than 500 membrane filtration plants in most parts of the world.

Nampak commended in Environmental Leadership Awards

einforcing its leadership role in the introduction of bottleto-bottle recycling, Nampak Plastics received a ‘high commendation’ from the judges at the Business Commitment to the Environment (BCE) Environmental Leadership Awards 2010 held in London. Competing in the ‘Product Premier Award’ category, the company received the award in recognition of its leadership in driving the major breakthrough in sustainable milk packaging through the manufacture of the world’s first recycled-content plastic milk bottle. The award was collected by Nampak Plastics Managing

Director Eric Collins who commented: “Developing the world’s first post-consumer recycled content plastic milk bottle was a significant achievement for Nampak Plastics and its partners; and we are delighted to receive this prestigious award in recognition. Recycled content in plastic milk bottles currently stands at 10%, and targets have been set across

the whole dairy industry through the Milk Roadmap to increase this to 50% by 2020 as a direct result of the sustainable milk packaging drive led by Nampak and Dairy UK.”

O-I glass bottles in Swiss milk vending success

n an effort to widen his market, Swiss dairy farmer Mathias Faillétaz, installed a fresh vending machine in a shopping mall.

Inspired by the presence of other distributors in various public places, he asked the mall operators whether a vending machine could be installed directly in the shopping centre. “Rather than selling small quantities of milk to customers coming to the farm, this was a way of making the product available to far larger numbers of people,” he explained.

Shoppers are invited to fill one of the reusable glass bottles offered at the machine, and then pay for their milk with the rest of their purchases. The bottles are only paid for the first time they are used, and then washed and brought back by the customer to be re-filled time and time again. The lightweight 1 litre flint glass bottles are manufactured

by O-I. Established in 1903 O-I manufactures consumerpreferred, 100% recyclable glass containers that enable taste, purity, visual appeal and value benefits for its customers’ products. Millions of times a day, O-I glass containers deliver many of the world’s best-known consumer products to people all around the world and the company claims a leading position in Europe, North America, Asia Pacific and Latin America.

lopak’s main European operations are now fully Chain-of-Custody (CoC) certified by the Forest Stewardship Council (FSC) and will provide approximately two billion FSC-labelled beverage cartons to European customers. The FSC CoC-certification is an approved traceability system for raw materials from forest to filling. It supports Elopak’s commitment to the EU that by 2015, 100% of board supply shall be controlled and traceable, and that by 2018 all converting operations shall operate with full FSC certification. Elopak Chief Executive Office Niels Petter Wright said: “FSC compliance is a key part of our environmental strategy to ensure biodiversity through well managed forests. The FSC logo on our cartons is a visible declaration that we do not have any part of the illegal logging trade within our value chain.” Elopak’s main operations in Europe, including its converting plants in Germany, Denmark and the Netherlands, are fully compliant in terms of their operational and procurement systems and will offer cartons that carry the assurance of the FSC logo to key customers in these regions. More than 25% of the group’s total global volumes will now be FSC-labelled increasing as the certification process continues throughout Elopak’s other key European sites.

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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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It’s World Milk Day time Gallery of global celebrations from around the dairy world - full report pages 40-41.

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