Issue 33 | Dairy Innovation by FoodBev Media Ltd

DAIRY innovation

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Functional ingredients

A world of food and drink

“We look at innovation as one of the main growth pillars for our company.”

Wimm-Bill-Dann Foods OJSC Head of Foods Division Silviu Popovich

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Issue 33 - October · November 2010

Inside this issue 4

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The editor’s view

Dairy Innovation Editor Geoff Platt has a little moan about websites that are not kept up to date.

Russia’s leading dairy business

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

Silviu Popovich of WimmBill-Dann Foods talks to Claire Phoenix about the Russian dairy market and innovation.

Innovation extra SIG Combibloc takes a look at the fast growing drinking yogurt sector.

Dairy business News and views from the world of Dairy Innovation.

SPECIAL

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

18 34

38 41 41

Functional ingredients

Ingredients extra Enzymes, natural ingredients, milk and fruit.

A look at the functional ingredients scene and the potential for dairy.

Ingredients What’s new in ingredients.

Marketing watch A US doorstep delivery service has seen huge growth as consumers look for convenience and local produce.

Dairy tech focus Dairy Innovation technical news section.

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

Final word Tetra Pak’s Ulla Holm talks about School Milk and World School Milk Day.

COVER STORY

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Labelling and regulations Getting ready for labelling changes, and technical news.

event review

Heath Ingredients Europe Dairy Innovation looks ahead to the HiE exhibition.

www.foodbev.com/dairy Issue 33 - October · November 2010

CONTENTS 3

The editor’s view

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Oh brother

ere in the UK - about a month or so ago - a pair of brothers dominated the news headlines for several days. Leadership elections were a key part of that story. That was in politics - but in UK dairy too, a pair of brothers have been in the news. Robert Wiseman, Executive Chairman of Robert Wiseman Dairies, has just been elected Chairman of the industry body Dairy UK. Robert was an Ernst & Young World Entrepreneur of the Year finalist in 2004. While at the recent Dairy UK Dinner, Jim Begg - Dairy UK’s Director General - presented the inaugural Dairy UK Award to Alan Wiseman, who has just stepped down as Chairman of the Scottish dairy company. Wisemans was started by Robert Wiseman Senior - Robert and Alan’s father - in 1947 when they delivered glass bottles of milk by horse and cart. On a family trip to America, Alan saw that milk was being sold by the gallon in the supermarkets (no such places back home in the UK) and grocery stores. He realised that the American way of large quantities and store supply was the future for UK dairy. I remember going up to Scotland to interview Alan in the 1980s, shortly after he had been named Young Entrepreneur of the Year in a competition in a UK broadsheet newspaper. Diversification was all the rage among the major processing dairies - moving into dairy products was believed to be the recipe for survival and success. So I asked Alan if Wiseman’s would be doing the same. No, was the unequivocal response.

“Liquid milk is what we know, liquid milk is what we will do.”

When is new no longer new?

Shortly after, I recounted the Wiseman approach to a director of a rival dairy company. “They will never succeed.” was his unequivocal response.

Apologies - but now for a little moan.

The rest, as they say, is history. In 1995, the company opened its first dairy in England with a processing plant in Manchester that allowed them to gain a share of the English fresh milk market. This was the start of its march south. Now Robert Wiseman Dairies delivers 30% of the fresh milk consumed every day in the UK. It puts me in mind of the story of the Recording Executive from Decca Records who turned down The Beatles in the early 1960s. If my memory serves me well, the dairy company where that foreteller of future failure worked is no longer still around. * Reference to Alan’s visit to the US - all those years ago - when the industry was turning its back on doorstep delivery, ties in well with our feature on pages 30 and 31 about a US doorstep delivery service that is growing apace.

Many years ago, as a member of the Scout movement in the UK, I was in a party of about 40 scouts who went on a visit to Russia. While we were staying in Moscow I thought it would be good to go and seek out the British Embassy - for no other reason than just to see it. On either side of those gates were glass fronted notice boards, containing a variety of notices and photographs that were held in place by drawing pins - remember those? I cannot now recall what was on those notices, but what I do remember to this day was that several of the paper notices had been in the sun for so long they had gone brown at the edges and several had started to curl up - loosening the drawing pins. Some of these notices and drawing pins had fallen to the base of this notice board cupboard. I was not very impressed. I would recount that story to colleagues when I would urge

Geoff Platt (on the right!)

them - if they had a notice board - to make sure it was always up to date, always looked new and fresh and to make sure the individual notices were in good condition. Nowadays notice boards have moved from ‘real’ to ‘virtual’ with the advent of the website. But I often think of those Moscow notice boards when online visiting some of the many dairy websites we click on to in search of news. I click the ‘News’ button, only to find the most recent press release is dated 2007 or 2008. Or we find a great picture of a yogurt that is marked with an exploding starburst proclaiming NEW! A great product for our Innovations pages, only to be told: “Oh we launched that about 18 months ago”. So, please, if you have a website, keep it new and fresh and up to date. End of moan. Perhaps that would make a good LinkedIn discussion - When is ‘new’ no longer ‘new’?

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DAIRY innovation

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www.foodbev.com/dairy Issue 33 - October · November 2010

Innovations

The editor’s pick of the latest new products

Arla Buko warm & creamy Arla Foods in Germany has added a new product to its Arla Buko range. Arla Buko warm & creamy is a fresh cheese that can be heated in the microwave to create a warm and creamy snack. Packed in 2x100g tubs, the cheese is available in three varieties: bruschetta with tomatoes, peppers and herbs; mushrooms, with porcini mushrooms; and tuna with spring onions.

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Joseph Heler Cheese launches Yabber Dabber Blue UK based Joseph Heler Cheese has launched Yabber Dabber Blue cheese, made from Joseph Heler’s award winning Blue Cheshire Cheese. It gets its name from the term ‘Dabber’, an affectionate name given to anyone born within the boundaries of Nantwich in Cheshire. The cheese is made using fresh milk from the dairy’s star cow Clarissa - who features on the packaging - along with the rest of the prize winning pedigree Holstein herd.

Wyke Farms renames low fat cheese Independent UK cheese producer Wyke Farms has renamed its half fat Cheddar brand, changing its name from Leskol to Super Light. Appealing to the discerning female shopper the new Super Light packaging communicates the associated health benefits in a bright, fresh design. Super Light is made with skimmed milk, vegetable oil and LoSalt and has added Omega-3 and Omega-6.

DCI Cheese unveils new product packaging Polmlek uses new packs

DCI Cheese Company has unveiled new product packaging for its Organic Creamery 8oz sticks and Mario Batali 5oz cups. The Organic Creamery line features new labelling on all 8oz stick varieties: Muenster, White Colby, Mild White Cheddar, Sharp Cheddar, Monterey Jack and Pepper Jack.

Polish dairy company Polmlek has launched new products under its Warmia label. Sliced cheeses are in 150g reclosable packages with metalised film, giving them a greater barrier to oxygen and water vapour. Cheeses include four flavours of Gouda and Edam Dutch type cheese, a Swiss Mlekdamer cheese and Nathan with a characteristic yellow-orange colour. The dairy has also added a 3kg block of Gouda with Paprika and Chilli to its range.

Mini Babybel launches Christmas packaging In the build up to Christmas, Bel UK will be featuring Christmas themed packaging on six and 12 packs of Mini Babybel Original and Cheddar varieties. The packs include six different designs including a Christmas tree, Santa Claus, Christmas stocking and a reindeer. The designs will also feature on shelf trays to give Mini Babybel greater standout in-store and help get consumers in the festive spirit.

Dairygold launches range of speciality cheeses

Dairygold Food Ingredients, Ireland’s second largest milk producer, has launched its first consumer cheese brand - The Imokilly Cheese Company. Launched in the domestic Irish market, it is also destined for export to mainland Europe. The range includes 12 premium speciality cheeses including Ballycashel, Imokilly Regato and Imokilly Quseo Tierno.

Sargento Fridge Packs make smart snacking easier Sargento Foods is introducing Fridge Packs - easy-to-see, stand-up packs of individually wrapped cheese snacks. Fridge Packs keep cheese snacks visible, organised and easily accessible in the fridge. The Fridge Packs are packed in boxes of 18 snacks and are available in three popular varieties - String Cheese, Light String Cheese and Colby-Jack.

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Innovations Baskin-Robbins’ Quarterback Crunch tackles the competition The Baskin-Robbins chain of ice cream specialty shops in the US has been featuring Quarterback Crunch as its recent Flavour of the Month. Its introduction was timed for the start of the new football season. Football fans and ice cream enthusiasts could cheer on their favourite teams while enjoying a delicious sundae, cup or cone from Baskin-Robbins.

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Pennsylvania football team gets its own ice cream flavour Pennsylvania’s leading ice cream brand, Turkey Hill Dairy, has introduced a brand new flavour in honour of the local American Football team Pittsburgh Steelers. Blitzburgh Crunch features premium golden sweet cream vanilla ice cream loaded with smooth chocolate fudge swirl and chocolate cake crunchies. Fans at one of the pre-season games received a free sample of the new flavour.

Cheshire Farm unveils winter flavours UK based Cheshire Farm Ice Cream has unveiled its winter flavours list - a seasonal collection of Real Dairy Ice Creams. Seasonal ingredients bring a festive flavour, including Spiced Fig and Clotted Cream. The Black Forest flavour features chocolate ice cream blended with the finest Amarena cherries, while the Christmas Pudding ice cream is a delicious mix of cinnamon, spices and dried fruit all steeped in brandy. The Amaretto Liqueur ice cream is scattered with crushed amaretti biscuits.

Weight Watchers low fat custard Building on its success in the cream category, Weight Watchers has launched a new Low Fat Custard, manufactured under license by Dairy Crest. The launch is targeted at existing Weight Watchers members and health conscious consumers, predominantly female 18-years plus. The new Low Fat Custard is served in a 100g pot is made with double cream and Madagascan vanilla extract and contains 1% fat.

Yogurt Sundae Yoplait in the US has launched new Yoplait Splitz. Providing the goodness of 100% real yogurt, Yoplait Splitz can be put into the freezer for a creamy authentic frozen yogurt. The three flavours include Strawberry Sundae, Rainbow Sherbet and Strawberry Banana Split.

R&R Mini Potz range

Australians can go into ice cream Overload Peters Overload from Nestlé Australia will be available in 1.2 litre tubs in three flavours. Violet Crumble combines choc coated chunks and honeycomb flavoured ice cream with a rich chocolate sauce swirl. Caramel Cookie Madness mixes vanilla ice cream with gooey caramel sauce and soft cookie pieces. Rolo, based on the Nestlé chocolate favourite, is full of thick caramel sauce and chunky chocolate bits mixed into swirls of chocolate and caramel flavoured ice cream.

R&R launches exciting winter products for ‘at home’ occasions R&R Ice Cream has launched a range of NPD for the winter season, tapping into an array of ‘at home’ eating occasions for the colder months. Thorntons Triple Chocolate Ice Cream Dessert consists of layers of dark, milk and white chocolate dairy ice cream, with rich chocolate sauce and triple chocolate curls in a 700ml tub. The popular Skinny Cow range of ice cream sticks has been revamped with new recipes and flavours. The new range, which will replace the flavours currently on shelf, consists of Mint Double Choc, Triple Choc Brownie and Caramel Shortcake luxury sticks which are all packed full of sauce and inclusions. The company is also launching the brand new Skinny Cow Skinny Dippers, creamy caramel and chocolate iced dessert, dipped in a chocolate coating with just 65 calories per dipper. The Treats Horror Lolly, a cola flavoured lolly with a vanilla ice cream centre and strawberry sauce, is designed to tap in to the Halloween purchasing occasion and create some in store theatre around this time of year.

R&R Ice Cream has launched the Nestlé Potz range - four of Nestlé’s favourite confectionary brands in smaller serve ice cream tubs. The four variations of branded 220ml tubs are: Aero, Smarties, Rolo and Toffee Crisp. The tubs will contain smooth vanilla ice cream fused with sauce and inclusions that deliver their unique brand attributes. © 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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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 by our partners Steve Galloway, founder of Exigo Marketing and Yoshihiko Hani, President of Beverage Japan magazine. Exigo Marketing is an international consultancy based in the UK, SE Asia and Japan, specialising in strategic marketing, innovation and market entry. It has particular expertise helping food and drink companies in Asian and Japanese markets.

OLO OLO series (below) are chilled ‘eco-flat’ paper cup container beverages targeting men and women in their 20s and 30s. The series comprises Horoniga Café Latte and Maroyaka Café Latte, a slightly bitter and a mild coffee flavoured latte respectively and a Belgian chocolate latte. Coca-Cola will distribute OLO OLO initially in indoor vending machines, and the company will set up a special recycle bin next to the vending machine to collect the used cups.

In line with its global sustainability strategy Coca-Cola Japan is launching more new products with eco credentials. The drinks in the

The Calpis Soda series has

been successful in Japan this year. The range now includes Calpis Soda Refresh Zero, a zero calorie carbonated dairy drink with 1% lemon juice. Also new is Calpis Clear Zero, a summer seasonal dairy beverage which contains erythritol and xylitol sweetners. Both come in a 500ml PET bottle from Yoshino Kogyosho. Milk and Calpis Blueberry Mix is a combination of Calpis milk and blueberry juice served in a chilled plastic cup. It contains 1% fruit juice and 132kcal per 200ml plastic cup. Calpis Jelly is a chilled shaking jelly lactic acid bacteria drink which comes in a 200g plastic cup. Yakult’s Gyutto Kenkou Gurukosamin (above left) is the fourth product in the functional drink series Gyutto Kenkou (meaning concentrated health) and contains 1,500mg glucosamine from maize, the

Japanese daily recommended intake, 10mg chondroitin, 20% apple juice and 36kcal per carton. The drink is packed in a 65ml brick paper carton from Nihon Kami Pak. In collaboration with recently remerged Meiji Confectionary, Meiji Dairies has launched Yogureto (above right), a beverage version of a popular yogurt flavoured sweet of the same name. It contains lactic acid bacteria and is yogurt flavoured, with 51kcal per 100ml, no protein, and no fat. Available in 1 litre or 500ml carton sizes. Beverage Japan is represented in Europe and Asia by Exigo Marketing www.exigomarketing.com. For more information, contact: steve@exigomarketing.com

Bauer launches a winter bonanza of new products German dairy company Bauer has relaunched its range of Grosse Bauer yogurts with Muesli cereal. The 250g pots have a more natural design and a chocolate variety has been added to the range. Also in the Der Grosse Bauer range are a selection of yogurt varieties especially for the

winter period. These include a 0.1% fat blackberry elderflower flavour; baked apple with cinnamon crispies; apple pear cinnamon; chestnut caramel; and a walnut version. In addition there is an apple strudel dessert.

For fruit lovers there is a range of creamy yogurts with an intense fruit puree: blood orange and acerola (a West Indian cherry), strawberry, peach, mango and passion fruit. In celebration of the 200th birthday of Oktoberfest, Bauer has added Wiesn Gaudi to its Der Grosse range - a

yogurt with crisply candy corn balls and chocolate covered banana pieces. Meanwhile, two new Diplomat farmhouse cheeses have been introduced - Gourmet butter mushroom & truffle and forest mushroom.

8 PRODUCT NEWS

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Innovations

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Valio Maito Plus - a milk for all

Coca Cola India forays into dairy segment After successfully delighting consumers with the taste of Maaza, Coca-Cola India has entered the dairy segment with the launch of its latest innovation - Maaza Milky Delite, a blend of juicy mangoes and milk developed especially by CocaCola India in its R&D Laboratory in Gurgaon. Maaza Milky Delite is available in a 200ml slim Tetra Pak carton and has a shelf life of four months. It is aimed at teenagers and young adults.

Valio has launched Maito Plus, a new extra nutritious milk for people of all ages and for many different uses. Fat free Valio Maito Plus contains more nutrients than basic milks and so improves exercise recovery, enhances muscle growth and assists in weight management. For senior citizens it contributes a good dose of protein, calcium and vitamin D to their diet, maintaining bone structure and muscle fitness. It contains more key milk nutrients than ordinary fat free milk. That means twice the amount of vitamin D and 50% more protein and calcium.

Cognis and Mengniu launch sterol enriched milk Cognis Nutrition & Health, a leading supplier of natural phytosterols scientifically proven to help reduce cholesterol, has announced a national launch of China’s first sterol-enriched milk by leading Chinese milk company Mengniu. Milk Deluxe is available at major food stores throughout China. Cognis Greater China Business Manager Leon Chen said Cognis’ technology provided the foundation for this launch. “Sterols do not dissolve easily in water or oil. We found an innovative way to make it work while maintaining the milk’s superior taste and appearance.”

Getting consumers to think differently about milk Modern Milk is a new chilled milk drink for adults, developed by Irish dairy co-operative Lakeland Dairies. Modern Milk is made with semi skimmed milk that has been blended with natural flavours and enriched with extra calcium, added vitamin D and fibre. Packed in a handy eco-friendly 330ml Tetra Top carton based bottle with a screw cap, Modern Milk combines the inherent goodness of milk with additional health benefits. It comes in four flavours - Lush Banana and Honey, Ripe Raspberry and Strawberry, Smooth Coffee with a hint of Vanilla and Milk Chocolate with a hint of Golden Caramel.

Green Valley Organics launches lactose free yogurts and kefirs Green Valley Organics is the first line of lactose free yogurts and kefirs to be available nationwide. To create these products, the natural enzyme lactase is added. Green Valley Organics blends the best quality fruits and ingredients into its creamy smooth and naturally sweet, lower-in-sugar yogurts and kefirs, which also makes these products an excellent choice for diabetics or anyone watching their sugar intake. Yogurt flavours include plain, blueberry, honey, strawberry and vanilla. Kefir is available in plain and blueberry pomegranate açai.

Baileys pours out Christmas special UK dairy company Dairy Crest and Diageo have teamed up to launch a limited edition Baileys fresh cream for dessert lovers at Christmas - Baileys Original Pouring Cream. This new addition to the Baileys Cream portfolio follows the successful introduction of Baileys Extra Thick Cream last year, followed by Baileys Dessert Sauces.

Sole-Mizo adds new cottage cheese bars Hungarian company Sole-Mizo has added new products to its 30g cottage cheese bars with plain and strawberry flavoured products. The company has also launched a plain cheese Rudi multipack containing 5x30g bars and is scheduled to expand the range further this autumn with more new flavours and packaging designs.

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Innovations

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Greek yogurt joins Kraft’s US Athenos range In the US Kraft Foods has added a rich and creamy Greek yogurt to its Athenos range of authentic Greek foods. The new yogurts are made from hormone-free milk and include real fruit pieces and orange blossom honey. The range is available in five varieties - a 16oz plain version and four different 5.3oz pots: honey, strawberry, peach and blueberry.

Parmalat Canada launches Astro BioBest Plant Sterols Parmalat Canada has launched Astro BioBest Plant Sterols yogurt, claiming it as the first and only cholesterol lowering probiotic yogurt available in Canada. Each 100g serving is enriched with 50% of the daily amount of plant sterols recommended to help lower cholesterol. The yogurts are available in vanilla & strawberry and raspberry & blueberry versions, and offered in 8x100g packs.

Yeo Valley adds to Limited Edition success Leading UK organic dairy brand Yeo Valley has launched Apple Flapjack, the next in its series of limited edition big pot yogurts. Made with probiotic wholemilk yogurt, with pieces of apple and oats, and available in a 450g pot, Apple Flapjack replaces Limited Edition Lemon Curd, which has become a permanent edition to the collection. At the same time, Yeo Valley has also added to its Wholemilk collection with the launch of a Rhubarb big pot.

Müller goes for breakfast market with Müllerlight Big Pot launch In the UK, Müller Dairy’s Müllerlight range is about to get a lot bigger with the launch of a new 450g pot format aimed at increasing consumption at breakfast. Müller has introduced two of the most popular Müllerlight flavours, strawberry and vanilla, in 450g pots. This new ‘Big Pot’ duo will also benefit from the halo effect of the £7 million marketing support behind the Müllerlight brand this year. While research has shown that breakfast is seen as a key area for expansion, Müller believes there is also an existing latent consumer demand for Müllerlight Big Pots for general consumption.

Weihenstephan offers yogurt alternative to cream cheese German dairy company Weihenstephan has introduced a savoury, creamy yogurt spread. Brotzeit is ideal for spreading on bread and is available in a variety of flavours - tomato & basil, dill cucumber, pepper & parsley, horseradish and fine herbs. With just 10% fat new yogurt spread is an ideal alternative to cream cheese.

Nöm adds to fru fru and Mix ranges Nöm has added new Limited Edition varieties to two of its popular yogurt ranges in Austria. fru fru is claimed to be the oldest fruit yogurt brand in Austria, and the dairy company has added a 200g Limited Edition mandarin flavour to its range, while a Limited Edition plum fruit yogurts has been added to the Nöm Mix range - kicking off the autumn/winter season.

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PRODUCT NEWS 11

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Healthy treat for people on the go

IG Combibloc - a leading global system supplier of carton packaging and filling machines takes a look at why drinking yogurts are one of the fastest growing sectors of the dairy market. “I am on the go a lot and I want products that I can eat for healthy nutrition. And they have to be delicious too.” These are the requirements of scores of consumers around the world. Mobility, health, enjoyment - products that combine these trends are doing particularly well right now. From the dairy market - yogurt drinks have been showing strong growth for a number of years. Curdled milk goods are among the oldest known dairy products. They arose out of the need to make cow, sheep and goat milk keep longer. Drinkable yogurt was being consumed more than 2,500 years ago. The Thracians, who occupied the Balkan area from the 6th to the 4th century BC, are thought to have invented yogurt. In their language, the word ‘jog’ meant ‘thick’ and ‘urt’ meant ‘milk’. To thicken their milk, the Thracians filled it into elongated bags made from lambskin, which they hung from their belts. Due to their body heat and the microflora inside the lambskin bag, the milk fermented. Since that time, a vast range of yogurt drinks and yogurt mix drinks has been manufactured in all corners of the world, including Ayran (Caucasus/Anatolia), Lassi (India), Dugh

(Iran), Laban (Saudi Arabia) and Filmjölk (Sweden).

Yogurt drinks: versatile all-round stars According to estimates, global sales of yogurt drinks topped 7.2 billion litres in 2008 - and the trend is rising. “Right now, our customers are opting for yogurt drinks in a big way. This is a trend that has been going on for a number of years already, and one that we believe is set to continue. Especially in Asia we see high potential for new product concepts and - in some cases - double-digit percentage growth rates,” says SIG Combibloc Global Market Segment Manager Liquid Dairy Diana Bechtold,. Drinking yogurt is an ideal starting base for innovative products. It can be offered in virtually every flavour imaginable and either sweet or salty to the taste. It can also be easily enhanced by the addition of fruit juice, grains, nuts or chocolate. Many manufacturers increase the value of drinking yogurt to a functional drink by adding Omega-3 fatty acids, plant sterols to lower cholesterol, vitamins, minerals, phytochemicals, or probiotic and prebiotic bacteria cultures. With the help of marketing campaigns

Mengniu: yogurt drinks with real fruit are a particular favourite

Yili has helped bring yogurt drinks to new target groups

and a packaging form tailored to the desired target group, yogurt drinks can be designed to appeal to virtually any customer group - from toddlers to health conscious senior citizens. And there is a wealth of possible applications. Yogurt drinks can be positioned as a breakfast beverage, a snack to fill the gap between meals, a sport or wellness tonic, a digestive aid, a refreshing pick-me-up, or a drink just for the taste.

Megatrends keep demand high This means yogurt drinks are real all-rounders. A correctly positioned drinking yogurt is able to ideally meet consumers’ three key product demands: health and enjoyment, combined with mobility. In a performanceoriented society, where people are mobile, spend a lot of time working, and in which the traditional three meals a day are frequently replaced by random food choices grabbed on the way to the next appointment, meeting these requirements is an intrinsic success factor for a product. Consumers are health conscious, but still don’t want to go without the special treat. Unfortunately, great tasting products are often unhealthy, as they contain a lot of fat or sugar. Yogurt drinks offer consumers a way out of the conflict of contradictory wants and needs. Yogurt is a healthy food, and has even been

used as medicine in the past. It can be manufactured with a low fat content and enriched with nutritious ingredients. It offers the ideal conditions for probiotic and prebiotic bacteria cultures, and often serves as the basis for functional foods that promise to regulate digestion or strengthen the immune system. And far from having a dreary image as a worthy, ‘health’ food, it is available in a multitude of different flavours, and is positioned by marketing strategies as a little treat in the daily grind. A one-stop shop for health and enjoyment - with yogurt, it is possible. A final challenge presents itself with the mobility factor. Convenience is in demand. As a practical alternative to yogurt cups and spoons, yogurt drinks in recloseable carton packs or provided with a handy drinking straw are the ideal snack for people on the go, a replacement breakfast or the healthy betweenmeal snack that does not crumble and does not make a mess.

Asia: from children’s drink to wellness product In many Asian countries, milk, milk mix drinks and yogurt drinks were thought of merely as products for children until just a few years ago. But now, major dairy producers such as Mengniu and Yili have gradually opened up new target groups.

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Ten years or so ago, in countries such as China yogurt drinks were initially positioned as drinks for children. Nowadays, yogurt drinks are also immensely popular with teenagers and adults, and have evolved into an extremely multifaceted and diverse product segment. In Asia too, yogurt drinks are considered to be very healthy, and in China yogurt drinks containing pieces of real fruit, launched by Mengniu, have become a particular favourite and an extremely well-received premium product in this segment. Moreover, enjoyment and mobility are key issues in Asia too. Sales have grown correspondingly: at the end of 2009, yogurt drinks had a 49% share in China’s longlife, liquid dairy products market - compared with 36% for classic long-life white milk. Long-life yogurt drinks also have logistical advantages. They can be transported and stored without a closed cool chain. Especially in countries such as China, Vietnam and Thailand, but also in South America, Africa and the Middle East, logistics and packaging have to be adapted to the local conditions. Closed cool chains cannot always be guaranteed, and in addition, refrigeration can be cost-intensive due to the high temperatures.

Yogurt drinks imaginatively packaged Yogurt drinks are versatile like few other foods - especially with regard to target groups and flavours. Accordingly, packaging must offer a wide spectrum of possibilities. “Packaging today has to be as dynamic as the market itself. For instance, whether a product needs a package with a screw cap or a straw, which fill volumes are best for specific target groups - these need to be tailored individually to the required product positioning”, says Bechtold. A current example from Germany is the ‘Immergut Drinkfit’ yogurt drinks in strawberry, peach and forest fruits flavours. Here, Immergut has opted for the aseptic carton pack combifitSmall. The carton pack is easy to handle and has a screw cap. So it is perfect for consumers who are on the go a lot. At the same time, the product name ‘Drinkfit’ signals health, but thanks to all the fruit packed into it, it is not short on enjoyment either. And the packaging itself makes it obvious to the consumer that three key product requirements are fulfilled: mobility, health and enjoyment.

The Immergut Drinkfit name signals health

www.foodbev.com/dairy Issue 33 - October · November 2010

PRODUCT NEWS 13

Dairy business

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International dairy industry news

Last call for the World Dairy Summit

he International Dairy Federation World Dairy Summit takes place in Auckland, New Zealand on 8-11 November 2010. The Summit will feature presentations from world class international speakers supported by input from local professionals. Some nine conferences sessions, three workshops and a presentation about the IDF Dairy Innovation Awards will take place across the four days - along with a programme of technical tours. This is a major event in the global dairy calendar. For more information, and to register, visit the WDS website - www.wds2010.com.

Workshop Programme - Thursday 11 November Product Integrity Workshop Today, more than ever, it is critical that manufacturers and regulators ensure that dairy products remain safe and nutritious. This will be the focus of the Product Integrity Workshop. The session will present specific examples of upcoming analytical technologies as well as regulatory developments in this important field. Key International Dairy Federation (IDF) initiatives to safeguard the integrity of milk and milk products will be presented. An overview of some general strategies for the prevention of milk adulteration will be delivered and specific examples of advanced technologies for routine milk screening will be presented. Participants will also hear about recent revisions to milk and milk product standards in China and about regulatory validation of raw milk cheese processes. The IDF is committed to helping the industry deliver safe and nutritious products. It is further committed to ensuring that consumer confidence in these products remains high. This workshop will provide some of the key tools helping manufacturers and regulators work together to achieve these goals.

Food Additives Workshop The Keynote Speaker will give an overview of international food

Marketing Conference: new challenges and opportunities

additives systems using the Codex model for comparison of similarities and differences to understand the challenges facing the export and import of dairy products. Food additive experts will provide information and insight on food additive systems in different regions of the world as well as from their national level. Perspectives will be provided by dairy processors, as well as from the viewpoint of national governments, on challenges and opportunities related to the current systems of food additives enforced at the national, regional and international levels outlined by the keynote speaker.

Manufacturing Technology Workshop Five speakers will describe technologies recently applied in Australasia. Topics will include: Water-efficient processing techniques in Australia; Practical use of predictive modelling tools; New inhaler-grade pharmaceutical lactose plant; High density dairy powder manufacture; and Hygienic mechanised de-bagging of dairy powders. Abstracts and brief speakers’ biographies for the workshops and conference sessions are available on the Summit website: http://www.wds2010.com/ programplus.html

Analysis of new threats and opportunities for marketing dairy foods will be the objective of the Marketing Conference. Health claims can represent a huge sales opportunity for dairy products, as the category is symbolic of healthy foods. However, dairy manufacturers are confronting considerable barriers in their attempts to achieve legal health claims that communicate to consumers the benefits of their products. From New Zealand and Australia to Europe, the conference will overview the challenges facing food industries in regard to health claims and their regulatory approval. The concept of ‘naturally nutrient rich’ is becoming an alternative strategy to better market dairy products in the future. The conference will address this concept, in particular, how the science can be communicated to consumers,

from both European and American perspectives. Consumer behaviour is constantly changing and marketers have to adapt every day to the new needs and demands of consumers. Equally, new communication channels are rapidly evolving - in particular amongst young people. The marketing seminar will include best practice marketing case studies from around the world, demonstrating the use of social media and other media channels to obtain increased consumption and tap into changing attitudes. Finally the marketing conference will focus on new future markets for dairies: from new ingredients for sport foods to dairy in snacking foods. This conference will definitely propose new challenges and opportunities for the dairy sector in the future.

Dairy Innovation magazine Editor Geoff Platt will give a presentation summing up the global themes and trends from the 2010 IDF Dairy Innovation Awards

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Dairy business

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Dairy forum focus on agricultural policy, sustainability and food information The European Dairy Association held its 2010 World Dairy Forum in The Hague, Netherlands at the end of September. More than 200 delegates, representing the dairy industry from across Europe, were confronted with challenging contributions on Common Agricultural Policy in the future, dairy’s road to sustainability and food information. The Forum was opened by EDA President Werner Buck. Addressing the audience before the first session was Dutch Minister of Agriculture, Mrs Gerda Verburg. She touched on the major importance of the dairy sector for the Netherlands today and tomorrow; in a European context she mentioned not being in favour of the mandatory country-of-origin labelling for dairy products, as proposed by several European member states. The first session - ‘Common Agricultural Policy - looking ahead’ was opened by Robert Thompson from the University of Illinois. Europe and the US could learn from each other when it comes to agricultural policy, he said. Important from a US perspective is the preparation of the Farm Bill 2012, which will stipulate US policy until 2018.

Climate Change would be a key parameter. Herman Versteijlen, Director DG-Agri at the European Commission, explained the consultative process the Commission put in place to formulate recommendations regarding the CAP after 2013; he announced that the Commission will come with a communication in November 2010 and with legal proposals in the summer of 2011; he said that the dairy industry should do more to ensure that milk supplies remain in balance with demand. For George Lyon, MEP, the future of the EU policy must be fairer, greener and more sustainable. He recommends a better and fairer distribution of direct payments between EUmember states. Royal FrieslandCampina Chairman of the Board Kees Wantenaar opened the second session - Working towards the sustainable dairy sector. He outlined achievements of his company in the area of sustainability, mentioning the initiative of supplying green energy by a partnership between its farmer members and Dutch energy provider Essent. Theun Vellinga from the University of Wageningen

said that livestock contributes 18% of human-induced Greenhouse Gas (GHG) emissions and that 2.7% of GHG emissions are caused by dairy farming and processing. For Vellinga, mitigating GHG emissions from dairy should start with a focus on developing countries. Richard Perkins, Director of the World Wide Fund for Nature UK brought a controversial message. Although he complimented the dairy sector for the tremendous efforts, he claimed the dairy sector is unlikely to meet its GHG emission reduction targets if it doesn’t lower the levels of dairy production and consumption. The final session - Food Information, nourishing the consumer’s confidence? - was opened by Henry Uitslag from Brussels-based European consumers’ organisation BEUC. Uitslag focused on the necessity of clear and easy-to-understand information for the consumer, since the consumer makes his purchase choice in a maximum of 20 seconds. Douglas DiRienzo from Dairy Management Inc said that prohibiting consumer information does not work and that it is better to provide recommendations and practical advice. He said the language

used in consumer information should be easy-to-understand and not too scientific. Mrs Esther de Lange, MEP, is in favour of a ‘Made in Europe’ label rather than the country of origin label. For her, a mandatory labelling of origin would not be in line with Europe’s philosophy of a single market. She therefore called for an impact assessment before any final decision on a country of origin label was made.

Zenith International Dairy Consulting Director Kevin Bellamy asks a question at the Forum

2011 Global Dairy Congress is bound for St Petersburg Date for your diary Zenith International has announced the dates of its 5th Global Dairy Congress. The event will be held in the beautiful city of St Petersburg, Russia from 7-9 June 2011 and will include a dairy plant tour to Wimm-Bill-Dann.

European Dairy Association President Werner Buck (left) and Secretary-General Dr Joop Kleibeuker at the opening of the 2010 World Dairy Forum in The Hague, Netherlands

Leading packaging supplier Elopak will once again be principal sponsor of the Congress and there will be the opportunity to visit the company’s new production facility as part of the programme. Further details will be available soon at www.zenithinternational.com/events

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NEWS 15

Ingredients extra

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Enzymes

Better for you ice cream

SM Food Specialties Product Manager, Dairy Enzymes Ardy Van Erp examines the key issues related to the formulation of healthier ice cream and highlights how enzymatic solutions can be used to overcome manufacturing hurdles to deliver a better-for-you ice cream that tastes good. Improving the nutritional profile of ice cream naturally means reducing the product’s calorie content. This involves restricting the amount of fat and carbohydrates used. Increasing the water levels is one way this can be achieved. But this causes large water crystals to form, compromising the texture and scoopability which is crucial for consumer appeal. Alternatively, fat and carbohydrates can be replaced with low caloric solids such as inulin or polydextrose. However, these ingredients can have a negative impact on the product’s flavour, mouthfeel, melting behaviour and scoopability. Moreover, such solutions can be expensive making the overall production process far less cost efficient.

Using skim milk powder (SMP) can also help to reduce the calorie content of ice cream. SMP contains high levels of lactose, however, and when the lactose to water ratio is too high in the ice cream formulation, this can lead to lactose crystallisation. The texture of ice-cream is then compromised, resulting in a ‘sand-like’, gritty mouthfeel. The risk of lactose crystal formation increases when ice cream is repeatedly taken in and out of the freezer, as the temperature changes can have a detrimental impact on the product’s structure. Whey offers manufacturers an effective alternative to SMP, thanks to its natural, labelfriendly status. But its lactose content is much higher than SMP, leading to a greater probability of lactose crystallisation.

Lactase enzymes offer an effective and cost efficient way of overcoming the multiple challenges associated with the formulation of a low fat ice cream that retains the sensory qualities of the traditional full fat counterpart. When added to food and beverages, lactose is broken down. When used in ice cream production, lactase enzymes hydrolyse the dairy lactose, eliminating the risk of lactose crystallisation. DSM Food Specialties offers the Maxilact range of lactase enzymes, which have been shown to deliver clear benefits when used in ice cream applications. A purified, clean-label lactase

preparation, Maxilact is isolated from the dairy yeast Kluyveromyces lactis. This lactase breaks lactose down into glucose and galactose, with no unpleasant side effects in end products, such as off flavours. In addition, Maxilact enables dairy manufacturers to create betterfor-you, lactose free products suitable for consumers suffering from dairy malabsorbtion. And, with an estimated 75% of the world’s population unable to digest lactose, it presents dairy processors with an added opportunity to enter the free-from market as well as catering for the health conscious consumer. Consumers are increasingly looking for nutritionally-balanced foods to help them maintain a healthy lifestyle. A technically proven ingredient, Maxilact helps dairy processors deliver great tasting, ‘better-for-you’ ice cream products without generating prohibitive costs or jeopardising the premium quality and characteristic sense of indulgence.

Natural ingredients

Natural equals quality

ecently, more and more premium and super-premium dairy products have come to market - even in the private label sector. And whether they are yogurts, desserts or ice creams, they all have one thing in common: as well as being a special premium treat, they are characterised by natural ingredients and clean labels. It would therefore appear that for consumers, 'premium' increasingly means 'natural'. But for manufacturers, it is hard to create great tasting products using only what nature has provided. Furthermore, increasing demand for new concepts calls for a high degree

of flexibility and technological know-how. One way of meeting this challenge is to make use of a technology exclusively developed for and with ingredients supplier Frutarom. Its VeriTaste technology enables fruit to be processed so gently that the ingredients maintain their integrity and the need for additives can be almost eliminated. The original flavour spectrums are maintained, so that the natural tastes of the ingredients can be fully enjoyed by the consumer. At the same time, the ingredients retain more of their valuable natural goodness, and are free from any burned or cooked tastes. The

resulting preparation, a so-called Food System, only has to be added to the base product at the customer’s premises. VeriTaste comprises three steps: At the core is ohmic heating where the ingredients are gently mixed and warmed. After this comes a brief but highly efficient thermal treatment which guarantees microbiological safety. Then the procedure is rounded off with a rapid and gentle cooling process. Firm fruit cubes are produced in perfect shapes. Delicate berries stay mostly intact, even when just a tiny amount of sugar is added. In general, pieces of up to

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Fruit

Making more from milk and fruit

ilk, along with water, is mankind’s oldest drink. Milk delivers a unique mouthfeel and quality and carries with it emotional and cultural values for nearly every human being around the world. While traditional, basic dairy categories may be experiencing slowdown and stagnation in some developed global markets, innovation and imagination are capable of delivering enormous growth potential. This churn of new ideas is constantly refreshing and renewing the milk industry and bringing exciting growth and success opportunities. The DöhlerGroup is one of the world’s leading suppliers of fruit juice concentrates, fruit preparations, flavours, ingredients systems, emulsions and colours for the dairy and beverage industry. This special focus coupled with many years experience gives the company expertise across all the technologies and techniques essential to the

2.5cm are possible. VeriTaste also avoids the potential problem of unattractive brown discolouration - this so-called ‘Maillard’ reaction is significantly reduced. VeriTaste preparations are suitable for a wide range of applications. Yogurts with a high fruit content are just one example. Creamy premium concepts with a high fat content and a fruit bottom layer are easily possible, either as a puree or with fruit pieces. In each case, the bottom layer will retain a good, intensive colour and thus deliver an attractive on-shelf appearance.

processing of milk with fruit and flavours. It has identified four worldwide mega trends that transcend national and regional differences: lightness, naturalness, functionality and premium enjoyment. Whatever the product preference, whether full bodied chocolate, sweet strawberry or exotic açai ultimately it’s all a matter of taste. In reality there are as many potential taste variations as there are people on the planet - so around 6.8 billion at the last count. The DöhlerGroup makes it its business to understand the nuances of flavour preferences within defined markets and to deliver the very best solutions from across the world for its customers. In the yogurt, drinking yogurt and whey segment, fruity taste profiles are preferred. On balance, the closer one goes towards the country of origin of the fruits the riper and fuller the taste preference of consumers. These minute differences in taste preferences can be accurately pinpointed by DöhlerGroup’s experienced sensory science team and then transformed into precisely targeted product solutions by the company’s team of talented flavourists. To deliver the highest quality fruit preparations, knowledge of the whole world of fruits

is essential - from the Brazilian orange to the Indian mango. With Döhler’s long established global raw materials procurement ability and its close relationship with fruit growers and processors as well as own fruit processing, customers can be assured of the finest quality fruits whether native, exotic or a brand new variety. An ability to immediately process the pick of the fruit crop right in the heart of the fruit growing region is another key reason for the superb quality of Döhler flavours, fruit juice concentrates and fruit purees. Just as with taste, colour preferences vary from country to country. Eastern European countries have a likeness for brightly coloured dessert products while most Western European nations prefer colours representative of the natural fruit. Wherever and whatever the market, the right

food appearance and colour are fundamental to creating an appetising, well positioned presentation to trigger a purchase decision. The DöhlerGroup has a broad portfolio of colouring foodstuffs, colouring plant extracts and natural colours and food colours. The range of colouring products are made of red fruits like elderberry, blackcurrant, blueberry, carotenoids, chlorophylls as well as safflower. Wide experience in all aspects of basic ingredient development ensures that the most stringent and exacting colour stability requirements are met. The technical challenge of delivering a perfect ‘swirl’ of white mass and fruit requires the technology, experience and colours to keep colour migration to an absolute minimum - the DöhlerGroup is able to fully meet and exceed these standards as a matter of routine.

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Ingredients

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Chr. Hansen launches cultures for healthy drinking yogurts

wo years of thorough research and development now result in the first range of cultures from Chr. Hansen specifically for drinking yogurt. The company has introduced a series of YoFlex and probiotic nu-trish cultures specifically developed to manufacture drinking yogurt, one of the fastest growing sectors of the dairy market. The new products make it possible to ensure optimum quality in terms of smoothness

and a pleasant mouthfeel, with the potential of removing starch/thickeners, which are currently used, at extra cost for the producer, in the majority of drinking yogurts. Available in three different flavour profiles the cultures Mild, Classic and Twist make it easier for dairy producers to meet consumer expectations by enabling production of low fat products with a short ingredient list, which are tasty, smooth and with probiotic health benefits from Bifiodobacterium BB-12. Chr. Hansen relied on its strong international development organisation in combination with its competence level within selection and characterisation of lactic acid bacteria and composing of unique cultures.

DSM Food Specialties drives food forward Producer of value-added ingredient solutions, DSM Food Specialties will kick off its inaugural virtual event on 2 November 2010. FoodForward, DSM’s interactive platform, will remain live for three months, providing food manufacturers, distributors and many others with the information needed to stay ahead in today’s dynamic food industry. Visitors to FoodForward will gain access to an array of features, ranging from applicationspecific booths, webinars and exclusive product launch information to scheduled live chats and videos. A series of interactive webinars promises to be a particular

highlight. Specialists from DSM Food Specialties will share market leading insights and technological expertise across sectors as diverse as baking, brewing, dairy, fruit processing, food preservation and savoury. DSM Food Specialties Global Sales Director Frederika Kruythoff said: “We feel that our virtual platform will stimulate innovation across all sectors of the global food and beverage industries. Visitors will be able to learn about the next generation of baking, brewing and food preservation enzymes. Our sustainability experts will offer the latest insights into ECO+ food manufacturing, and we’ll be explaining how DSM is taking natural flavours to the next level.”

Off the Shelf Chocolate from Cargill

argill’s cocoa and chocolate business has launched a new European solid chocolate service - Off the Shelf Chocolate - aimed at providing smaller quantities of quality chocolate to food producers. This service provides a selection of Cargill’s chocolate best sellers offered in a wide variety of shapes and decorations in dark, milk and white chocolate - and in quantities starting from a single pallet. Cargill Commercial Director Chocolate Harry Venema explained: “This new service will appeal to manufacturers such as ice cream manufacturers who may not have considered us for

their solid chocolate, compounds and fillings needs. Off the Shelf Chocolate is about providing some of our most trusted and best selling high quality chocolate varieties in manageable quantities for smaller users, and with the sort of simple ordering and fast delivery service they need." Buttons, drops, sticks, chunks, flakes, and splinters are just some of the shapes available.

New research detailing post-exercise recovery benefits from Carnipure

eff S Volek, PhD, RD, Associate Professor at the University of Connecticut, is presenting new evidence detailing the effects of Carnipure, the premium L-Carnitine from Lonza, on post-exercise recovery. blinded, placebo-controlled studies using human subjects.

The presentation will take place at a SupplySide West 2010 VendorWorks presentation. Dr Volek will review data generated in seven research trials, each published in peer reviewed journals. All information has been extrapolated via randomised, balanced, double-

L-Carnitine is an essential compound that assists the transport of fatty acids into the mitochondria for oxidation. Although more than 95% of the total L-Carnitine pool resides in skeletal muscle, several lines of evidence support a role of L-Carnitine in other cells with broader functions beyond fat oxidation. This presentation will detail new evidence that Carnipure supplementation promotes vascular health, increases androgen receptors, acts as an antioxidant and decreases exercise-induced muscle damage and soreness to promote better recovery from exercise.

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ADM launches lower saturated fat ice cream coatings

DM Cocoa’s deZaan chocolate has launched a range of low saturated fat ice cream coatings, developed in close collaboration with the experts at ADM Oils and Fats. The new vegetable fat system used in the ice cream coatings is a high quality, functional alternative to coconut oil. This new fat contains 74% less saturated fat than coconut oil yet offers the same characteristics when used in a chocolate flavour ice cream coating - clean snap, smooth texture, fast melting profile at body temperature, quick flavour release and rapid solidification on frozen foods. With this in mind, a typical recipe that contains a total fat content of approximately 50% can benefit from more than a 40% reduction in saturated fat in the final coating. ADM Cocoa Classic Couverture NPD Manager Simon Godden commented:

www.foodbev.com/dairy Issue 33 - October · November 2010

“We thrive on developing innovative solutions for our customers, and our unique cross-divisional expertise positions us perfectly to achieve this. In this instance, our technical skills in developing reduced saturated fats paired with our intimate knowledge of cocoa and chocolate applications enabled us to produce a winning formulation. With a 40% reduction in saturated fat compared to standard ice cream coating, we can provide a high quality alternative for ice cream manufacturers looking to meet consumer demand and industry guidelines for reduced saturated fat products that look, feel and taste great.”

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Wimm-Bill-Dann Foods Russia’s leading dairy business Wimm-Bill-Dann Foods OJSC was founded in 1992 and is the largest manufacturer of dairy products and a leading producer of juices and beverages in Russia and the CIS. Its principal dairy products include sterilised and pasteurised milk, along with butter, cheese and cream as well as sour milk products such as kefir and cottage cheese, and also yogurts, dairy desserts and liquid dairy products for infants under the age of three. Claire Phoenix interviewed Silviu Popovich, Head of Foods Division.

dairy innovation interview As by far the largest dairy company in Russia with a leading position in most categories, how do you view the market for dairy at present? The Russian dairy market continues to have great potential with consumption per person still below that of many other markets in Europe. As the economy recovers we will see strong growth across all categories. Competition is increasing across traditional dairy categories and also value added ones. Players, who have been operating mainly in one category, are now entering others. Smaller players are continuously improving the quality of their products and packaging; regional players are expanding their coverage. Following the recent acquisition of Unimilk by Danone, the fight at the top is becoming more exciting.

As in any emerging market Private Label will play a more significant role, although recently retailers’ brands have failed to attract significant share. Major retailers will continue building their brands and will do it in a more efficient and sophisticated way. Innovation remains the key to drive growth in the dairy category. Russian consumers are always eager to try new things. We will see a greater number of product, packaging and technological innovations both in traditional and value added dairy. You are gaining market share in Value Added Dairy - with which products have you been most successful so far? First we are very pleased with our functional drinks business with Imunele. Over the last year we improved the product with a new ‘3 Active’ proposition (a combination of minerals, vitamins, L Ramnosus and L Casei bacteria), we improved instore presence and we improved our communication. Consumers are responding very well by rewarding us with great sales. Our second success is with our kids brand Zdraivery. We created it 18 months ago for both mums and kids. For mums our R&D team created a unique range of completely natural products, the first in the Russian market. For kids, Zdraivery is an exciting brand, with a diverse portfolio covering eight categories (juices, nectars, yogurts, cheese, smoothies, functional drinks,

milk, and aroma milk), lots of toys and magnets, innovative pack solutions, such as yogurt in flexible packaging - another example of WBD’s pioneering in Russia. We have also made progress with our flagship brand, Chudo. For two years we have been improving our recipes, design and packaging. And now although we are just half way through our journey the results in some categories, drinkable yogurts, for instance, are outstanding. You have also gained success in pasteurised bottled milk - how have you achieved this? We were second to enter the PET pasteurised milk market, so we had to find ways to differentiate ourselves. We came up with an excellent bottle design - making it look both traditional and premium at the same time. We also came up with the first micro-filtered milk in Russia. Our Domik v Derevne milk was very well received not just by Russian consumers but also by the Dairy industry. We have won two awards: one at the Annual Dairy Forum for the ‘Best Fresh Milk’ and another one from the

Russian Retailers Association for the ‘Best New Launch in the Dairy Category’. What about dairy baby food and infant foods - what was the gap in the market and how have you met consumer demand in this sector? The Baby Food category is the most exciting part of our portfolio. Category growth has been tremendous, driven by several factors such as changing lifestyle, increasing disposable income, and, specifically in Russia, favourable legislation (Russia is one of the few markets that have clear regulation for baby and infant dairy products). An increasing number of working mothers have less time for cooking and a higher disposable income - which is driving more families to convenient meal solutions. As higher quality products become available, more mums are confidently diversifying their babies’ menu. This category is not just about meeting consumer demand, but also about creating demand - by bringing to market new healthy, tasty, convenient and high quality products.

Wimm-Bill-Dann Foods main dairy brands include: Domik v Derevne; Chudo; Imunele; Bio Max. Other food and beverage brands include: juices - J7, Lubimy Sad, 100% Gold; Essentuki mineral water; Rodniki Rossii natural water; Zdraivery kids’ brand; and Agusha baby food. In 2005, Wimm-Bill-Dann became the first Russian dairy producer to receive approval from the European Commission to export its products into the European Union.

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A plant tour to Wimm-Bill-Dann’s St Petersburg facility will be a highlight of the 5th Global Dairy Congress, 7-9 June 2011, St Petersburg, Russia. For more information, visit www.zenithinternational.com/events

Our latest innovation in this area is the first spoonable yogurt for babies. The product can be consumed by babies after eight months and is already evidencing great results. How do you see the Russian consumer today? Although consumer confidence has not reached the preeconomic crisis level yet, there was a significant improvement before the extremely hot summer. We see good growth prospects for traditional dairy products and even better ones for value added dairy and baby food. Serving 280 million customers - what are the main challenges you face? Our challenges in Russia are similar to those of my colleagues in other markets, irrespective of geography. Our brands should be relevant to our consumers, supported by our consumers and profitable for our shareholders. So far, our strategy is working and we do not intend to change it. We will continue to build strong brands by combining great marketing, smart innovation and excellent in-store execution across all geographies in which we operate. We will consolidate the position we have currently and will enter new categories. We aim to become not just the biggest dairy company but also the fastest growing and the most innovative company in the dairy market in the next five years.

Wimm-Bill-Dann has 37 manufacturing facilities in Russia, Ukraine, Kyrgyzstan and Georgia with over 16,000 employees What is your view of innovation and what success are you aiming for by 2015?

Please give a few examples of the company’s Corporate Social Responsibility programme.

We look at innovation as one of the main growth pillars for our company. By 2015 we expect more than $650 million to come from products launched after 2009.

We have several programmes aiming to give something back to community and to minimise the impact we have on the environment. We are paying a lot of attention to CO2 footprint reduction.

We continuously improve our products, packaging and production technology. In 2010 alone we launched over 70 new SKUs. What is important is to bring to the market really significant innovations with a big impact on our consumer and our bottom line. Our kids brand Zdraivery got off to a good start in 2009. In 2010 we launched a new cheese brand - Granfor. In 2011 we are launching a product for blood pressure control. Each year we target one major innovation to bring $50 million in three years after launch.

We have enlarged our production infrastructure and as a result we transport less of our products and at the same time provide fresher products to our consumers. Over the last few years we have demonstrated good progress in reducing water consumption by 25%, and electricity usage by 15% per production unit. Intensive work on packaging has helped us to reduce the weight of our bottles and thickness of other packaging materials generating 5-7% reduction. While we have demonstrated good progress here we are just at the beginning. Our plan is to accelerate this work to make our business more sustainable.

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FoodBev com A world of food and drink

Dairy news and opinion

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Functional ingredients

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The global functional ingredients market has been one of the fastest growing in the food and drink sector in recent years. From probiotics and prebiotics to ingredients specifically designed to assist in weight loss or improve the skin, the dairy industry has been at the heart of innovation and consumer acceptance of functionality. Overall growth is driven by new ingredients coming onto the market and novel product concepts, offering aids to slimming, increased energy, relaxation and numerous health benefits covering heart, eye, immunity, digestion, joint and skin health.

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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Functional ingredients

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A view on dairy and the functional ingredients market

airy Innovation talks to Andreas Bais, Marketing Manager Nutrition & Health EMEA, Cognis GmbH and Professor Mark Lawther, Managing Director at Biovelop AB which recently launched PromOat.

Is the demand from dairy manufacturers for functional ingredients growing, declining or remaining static? Bais: Like many other food and drink industries, the dairy market will continue to use botanicals as a key for delivering naturalness and functionality. An ageing population, and longterm shifts in consumer attitudes and behaviors towards more functional products and healthier diets, are driving dairy product sales. According to ‘Business Insights’ the value of the market for dairy products is forecast to grow by 24% over the period from 2008 to 2013, and will be worth $417 billion in 2013. Lawther: In the past 12 months, the economic downturn

and the issues relating to health claims, especially in Europe, have definitely slowed down NPD and demand for functional ingredients within the dairy sector, but I believe

Added health benefits are still in demand this will change. I think dairy manufacturers and brands realise that they need to put value back into the sector, especially if they are to weather the expected commodity price hikes later this year.

Innovation will once again come to the fore and the key thing for manufacturers is to ensure they are choosing the right functional ingredients. It is important that they focus on effectively communicating their product benefits and PromOat is a great tool for this. The dairy sector offers more potential ‘carrier’ products than most, so there are fantastic growth opportunities for innovative functional ingredients. PromOat is an oat beta glucan ingredient which is colour and taste neutral, meaning it won’t adversely affect the taste and appearance of finished products. This opens up scope for the wider application of oat beta glucans in the dairy sector, so that brands have access to the FDA and EFSA approved health

Andreas Bais

claims linking oat beta glucan to the maintenance of healthy blood cholesterol levels. Are ingredients companies leading the dairies or is it the other way round? Bais: Broadly speaking, ingredient companies are driving the dairy market and generating the most new ideas. Lawther: I think it is a bit of both and this is how it should be. It is important that dairy manufacturers continue to drive innovation in-house but they can’t do it alone. Functional ingredient suppliers have to assist by producing and marketing functional ingredients which can add value to products and really benefit consumers. What is dairy looking for in functional ingredients added health value, point of difference, or both? Or is it something else? Bais: Innovative new botanical ingredients, such as guarana, are likely to see strong growth. Added health benefits are still in demand, especially where a strong health claim is combined with a great taste sensation. Achieving differentiation from ‘me-too’ products is also important. Lawther: I think health is going to continue to be a key driver in the industry and I expect to see

continued on page 26 » © 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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Functional ingredients

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Focus on Omega-3 and Omega-6

mega-3 was one of the earliest functional ingredients used by the dairy industry. When Müller decided to drop Omega-3 from one of its UK yogurt ranges in 2008, many ‘experts’ predicted the end of Omega-3.

« continued from page 24 NPD focused around products which can assist in fighting, and be strategic tools in the longer term prevention of, the international obesity problem, that are active in lowering and modulating cholesterol and can improve satiety. Yes, a point of difference is important but not at the expense of taste. Manufacturers and NPD departments have to ensure that new products are correctly targeted and appeal to consumers when it comes to both taste and functionality. With low fat cheeses and 1% fat milk seeing excellent growth, I also expect functional ingredients which can be used as fat reducers to come to the fore. PromOat not only allows brands access to the positive oat messages without compromise on taste, but offers technical functions such as fat replacement, emulsion stabilisation and indulgent creamy mouthfeel in products

such as low fat cream cheeses and crème fraiche, making it the premium multifunctional option for the dairy sector. On top of this, PromOat is clean-label, offering functionality and health without negative impact on the ingredient listing. PromOat has been positively trialled in these reduced fat applications and also as a healthy addition to fermented, low pH milk drinks and products based on buttermilk, in which its texturising properties favourably impact on mouthfeel, enhancing the consumer sensory experience. With recent research in the Journal of the International Society of Sports Nutrition in Australia showing that milk can aid recovery, muscle building and hydration, there is a great opportunity for targeted milkbased sport drinks to see growth in 2011. By including PromOat as an ingredient in these drinks, brands can provide a range of healthy USP’s and a point of difference to specifically target sport enthusiasts.

Martek Biosciences is a leader in the innovation and development of DHA Omega-3 products that promote health and wellness through every stage of life. The company produces life’s DHA, a sustainable and vegetarian source of DHA Omega-3, for use in foods, beverages, infant formula and supplements, and life’s AA, a sustainable and vegetarian source of the Omega-6 fatty acid arachidonic acid, for use in infant formula.

Dairy Innovation asked Martek what has happened in dairy since that Müller move? Did it affect demand? How is demand now?

Is the dairy sector making the best use of these ingredients to differentiate, rejuvenate and innovate?

Bais: In most cases consumers are already aware of the benefits - good examples include Omega-3 and sterols. However, there is a risk of information overload leading to confusion.

Bais: From the perspective of ingredient companies, dairy companies could probably be more innovative, as there are many untapped areas, such as different target groups (such as the elderly and children) and different times of day. But of course, all products and ingredients used need to be accompanied by a compelling marketing story. Does the consumer understand what they are being offered with functional ingredients or are we in danger of confusing them?

PromOat has been positively trialled in reduced fat applications

Martek: Omega-3s are still undoubtedly one of the most well known and sought-after functional ingredients on the market. The considerable body of research supporting the health benefits of Omega3s, specifically DHA and EPA, coupled with a good level of consumer awareness - 82%

Lawther: I think consumers now widely accept that products containing oats offer multiple health benefits, possibly due to the various campaigns by the likes of Optivita highlighting the cholesterol lowering properties of oats. Saying that, I do think some functional ingredients create scepticism and confuse customers especially with the health claims issue still ongoing and the consumer press often publishing research which is then refuted. I think consumers will be more inclined to buy into functional ingredients if the claims are EFSA or FDA approved or if consumers can actually feel the difference themselves.

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awareness of Omega-3 in EU countries, means the potential for market growth has remained strong. The increasing emphasis on maintaining a healthy lifestyle is continuing to drive manufacturers to create products which are not only low in fat or sugar, but have added health benefits. Innovations in the dairy industry have therefore continued and new Omega-3 products have entered the market since 2008 such as Cabot Cheddar, Essentials milk and Pura kids, all of which contain Martek’s life’s DHA.

Western diets are often high in Omega-6 and deficient in Omega-3 Summarise the differences between Omega-3 and Omega-6 and the different sources of these products. Martek: Omega-3s and Omega6s are essential polyunsaturated fatty acids. Omega-3s are well known for their heart, brain and eye health benefits. There are three main types: ALA (alpha-linolenic acid), DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). ALA can be found in nuts and seeds such as flaxseed, rapeseed and walnuts. EPA and DHA are traditionally found in fish oil, but other sources such as Martek’s algae-derived DHA provide a vegetarian source for supplements and functional foods. Research shows DHA and

Martek: There is a certain degree of knowledge within the industry, however there is an opportunity to further educate manufacturers and consumers. In particular there could be greater awareness about the optimum Omega-6 and Omega-3 ratio. Currently western diets contain much more Omega-6 than Omega-3. What is the current standing of Omega-3 and Omega-6 with regard to health claims regulations? EPA have the most significant health benefits and DHA is the only Omega-3 with brain, heart and eye health benefits. Although ALA is a building block for DHA and EPA, the conversion rate is very low, so it is important for consumers to ensure they are eating foods rich in DHA and EPA. Omega-6 is widely found in vegetables, fruits, nuts, meat, eggs and milk. There are two main types of Omega-6: linoleic acid and arachidonic acid. Although Omega-6 carries health benefits, it is important to maintain a balance between Omega-3 and Omega-6 consumption. Western diets are often high in Omega-6 and deficient in Omega-3, which research suggests could lead to potential health threats. The optimum Omega-6 to Omega-3 ratio is thought to be 4:1 or lower. Omega-6 is particularly important for healthy brain development during infancy and Martek produces life’s AA for use in infant formula.

Martek: In 2009 EFSA made proposals on recommended daily intakes of Omega-3. ALA intakes are recommended at 2g/day for energy intakes of 1800-2700 kcal/day, and EPA plus DHA intakes at 250mg/day. Following new guidelines published earlier this year, products can now bear claims such as ‘high in Omega-3’ and ‘source of Omega-3’, which highlights the growing profile of Omega-3s in the functional food industry. To be eligible to make the source claim, a product must contain 40mg EPA+DHA, or 300mg ALA, per 100g

and 100kCal. For ‘high in Omega-3’ claims, it must contain 80mg EPA+DHA, or 600mg ALA, per 100g and 100kCal. While these claims have been welcomed by some parts of the industry, they are far from perfect. It is important to differentiate between the three different Omega-3s. DHA and EPA are generally accepted to be the two that can offer important benefits. Although ALA is a precursor to EPA and DHA the conversion levels are not adequate to offer optimal health benefits - research shows that in infants the conversion of ALA to DHA is in the order of 1% and is considerably lower in adults. In its original form ALA demonstrated no specific brain, eye or heart health benefits. Recommended daily intakes have also been proposed by EFSA for Omega-6. It proposed 10g as a labelling reference intake value for linoleic acid.

Does the dairy industry have sufficient knowledge about these differences and the different sources? Does the dairy consumer also know about these?

www.foodbev.com/dairy Issue 33 - October · November 2010

special report 27

Functional ingredients

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Focus on fibre

Consumers ready to pay more for good tasting fibre product, claims Tate & Lyle survey

ith all the media attention on obesity, not just the scientific community but also consumers are increasingly aware of weight related issues and the role of fibres in health and wellbeing. More than ever before they realise - or believe - they are overweight. Despite this, many are satisfied with their health. 91% of the 4,050 European consumers surveyed by Tate & Lyle consider themselves to be in good health. They are, however, more concerned about improving their diet, as 64% have shown a greater interest in eating healthily over the past two years. The increased interest in health and wellness was reflected in consumers’ views on labelling with a majority saying that they are reading labels when choosing foods and drinks to decide whether they are making a healthy choice. 72% of parents also claim to be paying more attention to the ingredients used in products for their children. The research findings also confirm a growing awareness of the importance of fibre - it topped the list of nutrients European consumers believe they lack ‘the most’. Most respondents are clearly looking for added benefits such as digestive health and weight management, while two thirds of parents believe that fibre is an important part of their child’s diet. Tate & Lyle’s consumer research provides an important insight on how to communicate with consumers about higher fibre content products and highlights appealing and credible label statements to make their shopping decisions easier. For the dairy category, it is clear that ‘Digestive Health’ is judged as highly appealing and credible around Europe. Additionally, Tate & Lyle has identified specific claims for each of the countries involved in the survey. For instance, British consumers are

very much attracted to claims related to bone health when it is aimed at products targeted at children, and German consumers are keen on products which can provide them with a healthy immune system. Consumers demand for healthy products can be met by boosting fibre content in foods and beverages. Although half of respondents are still worried that higher fibre content could alter the taste of products, it has been shown that selecting the proper fibre enables manufacturers to create healthy products without compromising on taste, and Tate & Lyle’s Dietary fibre range makes products that still taste great. When respondents were specifically asked about

dairy products with higher fibre content, it appears that the amount of European consumers agreeing that those could taste good was as high as 74%. Encouraging fibre consumption through dairy is therefore confirmed as a very acceptable way by consumers. In line with this, Tate & Lyle’s application scientists have been formulating yogurts providing consumers with delicious products and enhanced health benefits. For instance, Tate & Lyle developed a plain fat-free yogurt, yet full-bodied, which can be claimed as a source of fibre. This great formulation has come to light thanks to Polydextrose, a soluble fibre with prebiotic properties that is very

The findings confirm a growing awareness of the importance of fibre well tolerated, with only 1 kcal/g, which is clean-tasting and easy to use. With the same approach, Tate & Lyle also developed a light and silky smooth strawberry yogurt, milk drink, drinking yogurts and chilled desserts like chocolate mousse or vanilla puddings containing fibre. Such products not only taste good but will help consumers manage their weight and maintain a healthy digestion. The Tate & Lyle research has also shown that 50% of the European consumers surveyed are willing to pay more for a product with a fibre claim onpack across all categories, such as baked goods, snacks and beverages. The dairy category proved the most attractive and credible in providing high fibre content: 52% of the European respondents declared to be willing to pay at least 5% more for a fibre claim on-pack, while 16% of consumers said they could pay up to 20% more for a high fibre dairy product. This is really good news since the survey was conducted during a period when the economy was already under pressure. This suggests that consumer’s awareness and interest in health and wellness will continue to increase in the coming years and it also confirms dairy is an important player in keeping consumers healthier and businesses in shape.

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Functional ingredients

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Conjugated linoleic acid

CLA has potential to help at risk children achieve healthy body weight

he increasing trends in children who are overweight and obese will have a significant impact on public health for future generations. The prevalence of childhood overweight and obesity rates worldwide have been on the rise. For example, prevalence of childhood obesity in school age children between 2006 and 2010 rose from 13.2% to 15.2% in the United States and 7.9% to 10.0% in Europe1. Overweight and obesity during childhood is associated with a high probability of obesity in adulthood2. Obesity or excessive weight gain in adulthood (which is largely due to excessive fat mass) is associated with a substantial breadth of health problems, including an increased risk of coronary heart disease, hypertension, and diabetes3,4. Therefore, it is imperative to establish strategies to halt the trend of weight gain and obesity and help children achieve and maintain a healthy body weight. Numerous factors have been identified that are suggested to contribute to childhood as well as adult weight gain - such as reduced or lack of physical activity, food choices of high caloric value and excessive food intake. While increasing physical activity and monitoring calorific and food intake may indeed prove to be effective strategies to prevent excessive weight gain

in children, another effective and novel strategy may be the use of active ingredients to help at risk children maintain a healthy weight. A new study suggests that one ingredient with potential to help children at risk of becoming overweight or obese achieve and maintain a healthy body weight is conjugated linoleic acid (CLA). CLA is a naturally occurring polyunsaturated 18-carbon compound most commonly present in dairy and beef products, as mostly the cis-9, trans-11 (c9,t11) isomer. Human dietary intake of CLA is approximately 130â&#x20AC;&#x201C;440 mg/day5. CLA in larger quantities can also be derived from safflower oil which contains largely the cis-9, trans-11 and trans-10, cis-12 (t10,c12) isomers. These are considered the most physiologically active isomers, to show effects on weight management. CLA has

1.2

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Figure 1: Six month supplementation of chocolate milk containing Clarinol CLA significantly reduced the increase in Body Mass Index (BMI)

At the 2010 IDF Dairy Innovation awards, the Best new ingredient for dairy food or beverage category was won by Lipid Nutrition with Clarinol CLA been available as a weight management supplement for more than 15 years and also recently as a food ingredient in the United States, European Union, and other territories. In July 2008, CLA was FDA GRAS (Generally Recognised As Safe) approved for its use in a wide range of food applications. More than 2,500 studies over the past 20 years were done, of which 27 published human clinical trials have shown that CLA supplementation can positively influence body composition by significantly decreasing fat mass and increasing lean body mass in adults independent of diet and exercise. Two recent metaanalyses confirmed the effects of CLA supplementation on decreased fat mass and increased lean body mass in adults6,7. The total fat loss produced by CLA supplementation at the recommended 3.2g daily dosage is approximately 2kg after treatments of one year - which is equivalent to 90g fat loss per week. CLA supplementation was also found to produce a 1% increase in lean body mass as

well. Thus CLA is an effective ingredient to help achieve and maintain a healthy body weight and body composition. Although the improved body composition effects of CLA has been observed in many clinical studies in adult populations, the effects on improving body composition in children at risk of being overweight or obese have not been explored. Thus, a recent study was undertaken to evaluate the effects of Clarinol CLA - from Lipid Nutrition - on children at risk of being overweight or obese. For this study 53 children aged six to ten years who were at risk of being overweight or obese (at or above the 85th percentile for BMI) were evaluated in a double blind placebo controlled trial. The children were randomised into two groups: a group that consumed chocolate milk with 3g of Clarinol (CLA group, n=28) and a group that consumed chocolate milk with 3g sunflower oil (placebo group, n=25). The milks were consumed once per day for six months and there were no dietary or physical activity interventions given. The measurements of the study included body composition

ÂŠ 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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CLA has long been known to improve body composition in adults, however this is the first study to show positive effects on body composition with CLA as a food ingredient for children at risk of being overweight or obese. A unique attribute of CLA, versus

Ultimately, as endeavors are undertaken to improve the health of at risk children, nutritional interventions may prove to be effective strategies to help reverse the trend of childhood obesity. As this is the first study to evaluate the effects of CLA in at risk children, further research is needed. Given the initial results, the use of an active food ingredient along with a healthy diet and exercise may be an effective tool to help at risk children achieve and maintain a healthy body composition. This study is published in the American Journal of Clinical Nutrition (Racine et al, Am J Clin Nutr doi: 10.3945/ ajcn.2009.28404). 1. Wang Y, Lobstein T. Worldwide trends in childhood overweight and obesity. Int J

Pediatr Obes. 2006;1(1):11-25. Review. 2. Abraham S, Nordsieck M. Relationship of excess weight in children and adults. Public Health Rep 1960;75:263–73. 3. Baker JL, Olsen LW, Sorensen TI. Childhood body-mass index and the risk of coronary heart disease in adulthood. N Engl J Med 2007;357:2329–37. 4. Mossberg HO. 40-year follow-up of overweight children. Lancet 1989; 2:491–3. 5. Ritzenthaler KL, McGuire MK, Falen R, Shultz TD, Dasgupta N, McGuire MA.

7. Schoeller DA, Watras AC, Whigham LD. A meta-analysis of the effects of conjugated linoleic acid on fat-free mass in humans. Appl Physiol Nutr Metab. 2009 Oct;34(5):975-8.

0.6 0.2 0 Placebo

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Figure 3: Six month supplementation of chocolate milk containing Clarinol CLA significantly increased lean mass percentage

Change in total fat mass %

Change in lean tissue mass %

6. Whigham LD, Watras AC, Schoeller DA. Efficacy of conjugated linoleic acid for reducing fat mass: a meta-analysis in humans. Am J Clin Nutr 2007;85:1203–11.

0.4

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Estimation of conjugated linoleic acid intake by written dietary assessment methodologies underestimates actual intake evaluated by food duplicate methodology.J Nutr. 2001 May;131(5):1548-54.

Peripheral Fat Mass % Change in peripheral fat mass %

After six months, the children consuming the chocolate milk with Clarinol CLA showed a significant improvement of BMI and body composition vs. the placebo group. In the growing children, the increase in BMI was 0.5kg/ m2 in the CLA group vs. 1.1kg/m2 in the placebo group (Figure 1). This attenuation of BMI increases was largely due to decreases in fat mass. The percentages of total fat, abdominal fat and peripheral fat all significantly decreased in the children consuming chocolate milk with Clarinol CLA (Figure 2). In addition, lean body mass percentage significantly increased in the CLA group whereas lean body mass percentage decreased in the placebo group (Figure 3). The chocolate milk with Clarinol CLA was well tolerated and there were no differences in adverse events between the groups.

many other weight management ingredients, is that CLA has a dual effect on improving body composition in that it decreases fat mass while also increasing lean body mass. In at risk children, this attribute, even if modest, may have profound long term benefits for both overall health and energy metabolism as the degree of fat mass in the body is linked to several chronic diseases and adding lean mass helps to burn more calories.

Change in abdominal fat mass %

(fat mass and lean mass) determined by Dual Energy X-ray absorptiometry (DEXA), weight and BMI.

1.5 1 0.5 0

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Clarinol

-0.5 -1

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Figure 2: Six month supplementation of chocolate milk containing Clarinol CLA significantly reduced total fat mass, abdominal fat mass and peripheral fat mass percentage

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special report 31

Labelling and regulations Click here to subscribe

Getting ready for labelling changes

airy UK Technical Director Dr Ed Komorowski takes a look at the complicated landscape of food labelling in Europe. The first European regulation to take into consideration is that on Nutrition and Health Claims, Regulation 1924/2006. Although this Regulation is in force, there are certain sections, most notable that on nutrient profiles, which are not yet finalised, so the requirements cannot yet be implemented. These nutrient profiles are proving extremely difficult to establish, so much so that Members of the European Parliament (MEPs) earlier this year suggested that they should be removed from the regulations, but this is not now going to happen, and it is possible that these profiles will be agreed by the end of the year. When they are in place, certain nutrition claims (such as reduced fat) may have to be accompanied by a disclaimer (for example high sodium content) if the product does not meet the sodium content of the nutrient profile.

This regulation also restricts nutrition claims to those in the Annex to the regulation. This Annex is also being reviewed, and this will result in the

requirements for some claims being modified, and also some new claims being admitted.

Effective lobbying can deliver a good outcome Also still to be finalised are the health claims permitted under this regulation. These are first examined by the European Food Safety Authority (EFSA) to determine if there is sufficient scientific evidence to substantiate the claim. To date, EFSA has concluded, in general, that claims about foods are unlikely to succeed, because the food about which the claim is being made has not been sufficiently well defined in the scientific studies, and often there is insufficient evidence to support the claimed effect.

The second major driver is the forthcoming European regulation on the provision of food information to consumers. Basically, the intention is that this new regulation will completely replace the current food labelling requirements. This will be a Regulation of the European Parliament and Council, and since food labelling is a topic which all politicians love to criticise and claim to be able to improve, it is providing plenty of opportunity for politicians to get involved. The European regulatory process starts with the European Commission coming out with a considered proposal, taking into account current legislation and the changes they perceive to be necessary. Next, MEPs consider the proposal and are free to put forward whatever amendments they consider will appeal to their constituents. This is then followed by the Council of Ministers considering the original proposal, as well as the amendments adopted at the First Reading of the European Parliament (EP), and injecting further political considerations. The agreed position of the Council of Ministers then goes back to the EP for a Second Reading, and this position is then considered again at the Council of Ministers. If the Council of Ministers cannot agree with this position, a conciliation procedure is invoked and if this is successful the Regulation is adopted. If the EP and Council fail to agree, the regulation is not adopted. While this process is ongoing, it is already clear that there will be significant changes required to existing labels in respect of front of pack labelling, nutritional information and country of origin marking.

Dr Ed Komorowski

This whole process is slow and laborious, and politicians are finding it difficult to wait for this to complete, particularly in the areas of front of pack labelling and country of origin. Nevertheless, because these areas are the subject of European legislation, national politicians cannot bring in unilateral measures. Instead they can seek voluntary agreements for change, and this is the route that is being followed in the UK. For country of origin labelling, in particular, the Coalition Government has announced its intention to promote voluntary schemes, and is seeking the support of all interested parties in developing them. If there is a final message from all of this, it is ‘prepare for change’, but also follow the various proposals in detail, since the results are not inevitable, and effective lobbying can deliver a good outcome, which will ensure that consumers are well informed about what they are purchasing, and the food industry can deliver the requirements in a practical fashion. This article was extracted from an article in Milk Industry magazine - published by Dairy UK and reprinted here with their permission.

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New Rollsleeve technology from Sidel Sidel has developed its latest labelling solution to tap into the global demand for sleeved bottles, which is on the up due to their attractiveness on shelf, potential to provide the consumer with extra information, and ability to fit any container. The Rollsleeve offers flexibility and reduced costs, and simplifies the application of shrink labels. It combines consolidated roll-fed technology with a breakthrough high speed sleeving process, capable of using any kind of label material with a thickness from 20 μm to 150 μm, as well as being suitable for all kinds of packaging, such as glass, cans and PET, in any shape and format. Unlike traditional sleeving systems, the tube is created directly on the machine, instead of being outsourced, which reduces costs. A ‘heat and cool’ sealing system enables the sealing area to be positioned exactly to the edge of the label, which eliminates visual or tactile flaws in the final overlap after shrinkage. The machine also provides environmental benefits as it handles much thinner materials and uses heat to apply the labels, eradicating the need for solvents or chemical agents.

Krones and CCL seal TripleS alliance Krones has signed an agreement with the Canadian firm CCL Industries, which covers the development and worldwide marketing of labelling technology for TripleS stretch sleeve films. TripleS has been specially developed by CCL to provide a high degree of elasticity and decorate the entire surface of contoured containers. The

stretching capability of the new film, at 55%, is more than twice as high as conventional stretch sleeve films, where the figure is closer to 20%. The sleeves are smaller and consist of less material, and a shrink tunnel is no longer required as the elasticity and recovery properties ensure a snug fit against the contours of the bottles.

In addition, TripleS is recyclable, reduces CO2 emissions and makes a perceptible contribution towards corporate cost efficiency. Krones is currently developing a new labeller designed for TripleS sleeves, which is scheduled for market launch in late 2010. Günther Birkner, Vice President of the CCL Group, commented:

“Krones is the world’s leading manufacturer of labelling technology. This alliance enables us to make TripleS as a new form of decoration accessible to our customers all over the world significantly faster. Which means CCL can concentrate on its core business of producing labels, and further extend its technological lead.”

Sacmi offers operational success Sacmi introduced its Opera roll-fed system machine for bottlers who are looking for flexibility when it comes to their choice of material. Suitable for use with paper, OPP, PET and shrinkable material, the machine can handle cylindrical or shaped containers made from PET, glass or metal, and can apply patch or wraparound labels. Benefits of the machinery include an electronically adjustable carousel height, anti-vibration and noise absorption structure, aluminium vacuum drum without the need for grippers, high precision glue roller made from stainless steel, and vertical or horizontal labelling station position. Maintenance and lubrication are minimal thanks to the efficient choice of materials and components, container and label changeovers can be performed simply and quickly, and the machine can be equipped with an automatic junction system of reels to enable continuous functioning. © 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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FOCUS 33

Marketing watch

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The milkman cometh

That symbol of retro suburbia, the milkman, is making the rounds again in Southern California. Jim Pastor and his team of 14 milkmen deliver to 4,800 homes.

Once upon a time, in many countries, the majority of fresh milk was delivered direct to the doorstep. That was before the advent of the supermarket that saw a steep decline in doorstep sales. But as many consumers grow weary of supermarket shopping and turn more and more to online shopping, doorstep deliveries have been making in a comeback. In Southern California, US, one doorstep delivery service has seen huge growth as consumers look for convenience and local produce. Los Angeles Times journalist Rene Lynch went out on the round with milkman Jim Pastor. This article is reprinted in Dairy Innovation by kind permission of the LA Times. One of the hardest parts of Jim Pastor’s job is convincing people that he exists: He’s a milkman. “The reaction is always the same,” Pastor said. “People say, ‘Really? A milkman? Like in the old days?’ They always have a hard time believing it.” Pastor owns a Santa Ana-based delivery service that contracts with Rockview Farms, one of

the largest family owned dairies in Southern California. Each week, Pastor and his team of 14 milkmen drive their refrigerated trucks to more than 4,800 homes along routes in Los Angeles and Orange counties. They arrive in the wee morning hours and dash up to the front door, leaving behind cartons of farm-fresh milk, cheese, eggs, bread, butter and more.

There is a premium, of course: A gallon of milk delivered by Pastor is about 20 to 30 cents more than you’ll find it at the store. But business has never been better. Relying largely on word-of-mouth, Pastor picked up 300 new residential clients just last month, and he’s planning to expand home-delivery routes into Marina del Rey and Santa Monica.

The food world’s rallying cry of recent years - “eat local, eat organic” - is lending new life to local dairies such as Downey-based Rockview Farms, which keeps its own dairy cows in Chino and other parts of Northern California and processes its own milk, including a line of organic dairy products. Using local advertising, word-of-mouth

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or old-fashioned door-to-door sales, these dairies spread the word that home delivery is not a thing of the past.

Direct from the cow Freshness is their calling card: That milk lands on your doorstep in as little as 48 hours after milking, says Carole Roquemore, the Director of Marketing for Rockview. The dairy’s business model eschews buying placement on supermarket shelves and instead focuses on home delivery and independently owned markets. In all, Rockview delivers milk and dairy products to more than 7,500 homes in the Southland. “I like the idea that we are supporting a local business, and a local dairy,” said Joanne Irish of Long Beach, who has been on one of Pastor’s routes for a decade now. “We love milk, and I just got tired of schlepping milk around.” But she said she was really sold on the taste. “I know this sounds crazy but we actually did a blind taste test with supermarket milk and the fresh milk. You can really taste a difference.” Being a milkman is all that Pastor, 52, has ever known. Growing up in the San Fernando Valley, he had no idea what to do after high school when he got a job with a dairy. Paired up with a driver, Pastor would provide the nimble legs that would jump in and out of the milk truck and dash up to the front porches to speed up delivery. “It was a great way to stay in shape,” he said. Soon, he became a driver, and then realised he had a knack for business and customer service. (When a longtime customer was hospitalised not long ago, one of Pastor’s employees visited her, and brought a bouquet of flowers and a card). He and his wife, Sherri, bought their own route

in 1979 and began building their business from there. The back of Pastor’s refrigerated truck is stacked high with milk crates filled with products that reflect the demands of picky customers who are used to getting what they want when they want it. Between milk, soy milk and Lactaid, there are 16 varieties to choose from. There’s also half-and-half, buttermilk, sour cream, smoothies, eggs, sliced cheeses, pies, quiche, nine-grain bread and other artisan baked goods from Picket Lane Bakery in Orange County, as well as coffees, scones, turnovers, cookies, bagels, fresh pastas and freshly squeezed orange juice from other sources. Another new addition to the line are seasonal fresh fruit and vegetable boxes from Tanaka Farms. And if there’s something else that his customers want, Pastor says, he’ll get it. “In this day and age, you have to have variety to stay in business,” he explains with a shrug.

Changing times To most Americans, the milkman is a symbol of simpler times, when dairy farms were commonplace and markets weren’t. In the 1940s and ‘50s, many American families received home delivery of milk and other daily necessities, said Jim Carroll, President of the Massachusettsbased International Home Delivery Association. In those days, double-income families were a rarity and the milkman was a common part of the landscape: The milk truck could make its rounds all day long, because Mum was sure to be home. Supermarkets and corner convenience stores changed all that when they began cropping up in the 1960s. They cut into the milkman’s business in part by slashing milk prices to get customers in the door.

But the milkman never really went away. He hung on thanks to customers who lived too far from a supermarket, had kids who went through milk like water or were reaching their twilight years and no longer wanted to lug around heavy containers. In the Northeast, Carroll said, the inclement weather is a boon for the milk delivery business.

If we’re doing it right, no one ever sees the milkman There are some key changes. Gone are the nostalgic milk bottles - they’re too heavy, too dangerous and too costly. And today’s milkman (and he’s almost always a man) doesn’t wear a uniform suit, squeaky black shoes and a spiffy cap - he’s more than likely to wear shorts, running shoes and a ball cap. Not that you’re likely to catch a glimpse. Pastor and his crew assemble around midnight on a Santa Ana loading dock, stock up their trucks and are soon on their way. The nocturnal delivery enables the milkman to beat traffic but also allows the milk to be delivered - and brought inside - before everyone heads off to work for the day. Since deliveries happen so early in the mornings, when the air temperature is still cool here in Southern California, refrigeration is not always a necessity. Most deliveries are simply placed on the front porch right outside the entryway, or on a nearby chair, because earlybird customers plan to scoop them up and bring them inside shortly after delivery. Other customers - those who like to

sleep in - leave out a cooler, or a traditional milk box that keeps their dairy treats cool. As the owner of the delivery service, Pastor does not have a regular route but fills in when someone is sick or on vacation, or when a route is otherwise unstaffed. Drivers leave detailed log notes for one another, such as ‘Customer likes milk left on chair’. He oversees 12 routes, which each include 80 to 150 stops a day, Monday through Saturday, and can involve 140 miles of road. Here’s how it works for Pastor’s customers: They sign up for regular delivery - it can be as frequent as twice a week, or once every other week - online at www.wowdelivery.com. They also get an order form of available goodies. If they want something special, they leave the order form out by the door. Customers pay by credit card or cheque, and there is no extra charge for delivery. On a recent weekday morning, Pastor pulled his refrigerated truck into a leafy cul de sac in Santa Ana. “The best part of being a milkman is that you can park on the wrong side of the street and no one cares,” he joked, and dashed up to the front porch with two halfgallons of milk. Between the darkness - it was not quite 6am - and the lack of a porch light, Pastor had to squint to read the order form that had been left out. “Cottage cheese, butter and a chocolate Danish.” He headed back to the truck and did a little ‘shopping’ in the back, then returned to the front porch, placing all the goods inside a red cooler left out for this purpose. By the time most of his customers stumbled onto the front porch, still groggy, to find their milk and fresh eggs, Pastor would be long gone. “If we’re doing it right, no one ever sees the milkman,” he said.

www.foodbev.com/dairy Issue 33 - October · November 2010

MARKETING 35

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Health Ingredients Europe 2010 will take place on 16-18 November in Madrid - the first ever major nutraceutical and functional ingredients event held in Spain. With demand soaring and consumers actively seeking healthier and more nutritional products, it is an ideal time to seek out ingredients that will add value and point of difference to your dairy products. ADM

Bioserae

Stand P60 ADM will demonstrate its wide ranging capabilities and functional product portfolio in the health arena. The company will showcase the CardioAid range of phytosterols and phytosterol esters, which have approval as novel food ingredients and can be used in a variety of food and beverage applications targeted at reducing blood cholesterol levels. They help manufacturers of functional foods capitalise on the approved EU health claim stating: plant sterols have been shown to lower/reduce blood cholesterol. Another highlight is Novatol, a natural source of vitamin E, which is needed by the body to protect cells and support natural defenses and the Decanox range of natural antioxidants for food use.

Stand P16 Bioserae will unveil recent clinical results which confirm ID-alG’s weight management properties. Preliminary studies highlighted that ID-alG, brown seaweed extract developed by Bioserae laboratories, had the properties to inhibit two of the main digestive enzymes (lipase and amylase). A recent clinical study on women (moncentric, randomised, placebo-controlled in parallel double-blind) confirms the exceptional weight management properties of ID-alG with significant results observed.

Beneo Stand M6 Beneo will launch two new products: BeneoPro VWG vital wheat gluten and OraftiL58 Organic fructo-oligosaccharide (FOS). BeneoPro VWG will broaden Beneo’s range of functional ingredients. Known for its technological properties such as improved dough strength, viscoelasticity, water absorption and shelf life, BeneoPro VWG will enrich Beneo’s solutions for multiple food applications. Produced from organic sugar, OraftiL58 Organic can be used as a prebiotic fibre, promoting good digestive health and it can be used to replace sugar in applications like yogurt and ice cream. It gained NOP (National Organic Program) certification for marketing in the US and is in the final stages of the organic certification process for the EU market.

Carbery Stand M17 Carbery will showcase its Isolac range of advanced clean tasting whey protein isolates (WPI) for beverage applications. Carbery’s Isolac range is used to fortify ready to drink (RTD) products, functional waters, weight management products and sports drinks. The Isolac range provides all the health benefits of superior whey protein and delivers a very low fat and lactose content, easy mixing and a clean taste. Another highlight will be a new clean tasting addition to the Optipep range of high quality whey protein hydrolysates - an ideal ingredient for sports nutrition and beverage manufacturers.

Cargill Stand P34 Technical and marketing experts from Cargill will showcase the company’s health-promoting ingredients, including for the first time at HiE, Truvia rebiana, in a variety of prototypes that illustrate how Cargill shares its insights and expertise with customers to create new products to meet existing and emerging

consumer needs. Truvia rebiana is an exciting new sweetener made from the best tasting components of the stevia leaf. Cargill’s health ingredient portfolio includes a comprehensive range of heart health solutions, weight management options and cholesterol reducers, all formulated to deliver proven functional health benefits while also assuring good flavour, desirable mouthfeel and straightforward manufacturing.

rich in soluble fibre (minimum 90%) offers scientifically proven nutritional properties, including a strong prebiotic effect. Scientific studies confirm that Fibregum helps to balance the intestinal microflora, favours the growth of ‘good’ bacteria (bifidobacteria, lactobacilli) and enhances the production of SCFAs of which the potential health benefits are well known.

Lipid Nutrition

Stand P6 The Danisco Health & Nutrition mission is to make healthy living an easy choice for consumers; whether they are looking for improved health, better nutrition or sustainably produced foods. On show will be a reduced calorie, fibre enriched yogurt - an ideal aid to weight control - using Danisco’s starter culture, stabiliser system and Litesse to optimise taste, texture and nutritional value. Vitamin K is a family of fat soluble vitamins, and Danisco provides the optimum form in vitamin K2 MK-7. Considered by experts to be at very low levels in Western diets, vitamin K2 MK-7 is better absorbed by the body and stays longer in the blood and is particularly good at binding calcium into the bones, supporting good bone health.

Stand Q16 Lipid Nutrition will highlight its innovative ingredient for weight management, Clarinol CLA. In 2010 the innovative ingredient was launched successfully in a yogurt in the US, proven safe by the EFSA and was an IDF Dairy Innovation Award winner. Visitors can experience several new dietary supplements and functional dairy applications that provide a ‘body shaping’ effect, by decreasing body fat and increasing lean muscle. Furthermore Lipid Nutrition has developed ‘ready to market’ concepts to help food companies in speeding up the process to market.

Colloides Naturels International Stand P16 CNI, a leader in Acacia gum, launches Fibregum Clear, a highly purified and clarified version of Fibregum developed for the fibre enrichment of beverages. Fibregum Clear offers exactly the same healthy benefits as conventional Fibregum, an allnatural Acacia gum particularly

Danisco

DSM Stand R6 DSM Nutritional Products will showcase a new ingredient for heart health, following a longterm alliance agreement with the product developer Provexis. Fruitflow is the first natural, scientifically substantiated solution for the promotion of healthy blood flow. To date, Fruitflow is the only ingredient with an approved health claim

36 EVENT preview

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from the EFSA under Article 13.5, opening up clear routes to market for food and beverage products. Other new products on show will include ROPUFA Omega-3 effervescent powder and chewable capsules, which address specific consumer needs from kids to the elderly, and a new low colour strength Beta-Carotene for nutritional fortification without the usual colour effects.

Fortitech Stand P60 Fortitech product samples demonstrating the company’s innovative approach to formulation - will include ice cream for bone health, a snack mix for enhanced cognitive function and a powdered beverage mix for women’s health. In addition to working with food and beverage manufacturers throughout the world, Fortitech has taken a proactive stance to dramatically decrease the number of people affected by micronutrient malnutrition through the company’s business unit, the World Initiative for Nutrition (WIN).

Gelita Stand Q28 Gelita will showcase Vitarcal, providing pleasure without regrets in weight management products. Vitarcal is an holistic range of collagen proteins delivering convincing solutions for weight management without compromising their sensory profiles - the critical success factor for modern

Plantextrakt’s ‘be fit’ concept

foodstuffs. Also on show will be Fortigel, made up of optimised collagen peptides - scientifically proven to stimulate measurable regeneration of cartilage tissue in the joints. Being healthy in most cases means being physically mobile and active well into old age. In this respect, there are several interesting approaches for the development of successful products, especially in the areas of joint health in general and the prevention of osteoarthritis in particular.

GNT Stand N39 With Exberry, the GNT Group will present a whole spectrum of colouring foods made from fruits, vegetables and other edible plants. These natural concentrates are an ideal alternative to additive food colours as they carry neither e-numbers nor EU warning notices. A special focus of the stand will be the new EU regulation for food colours. All products which contain one of the questionable ‘Southampton Six’ colours need to carry a warning notice. However, the Exberry range of colouring foods can be used without limitation or labelling requirements, so are the ideal alternative to colours which are affected by the new EU regulation.

Martek Biosciences Stand P33 Vegetarian DHA Omega-3 supplier, Martek Biosciences, will be highlighting the opportunities for algal DHA Omega-3 products following important scientific results and industry developments over the last 12 months. Positive new research and regulatory successes have added to the accumulating evidence of the commercial viability of DHA products, pointing to a successful future for the Omega-3 market. Martek has successfully developed a range of vegetarian and sustainable algal DHA Omega-3 ingredients and products to tap into the growing market demand

for supplements and fortified food and beverage products with the potential to support cognitive, eye and heart health.

Plantextrakt Stand P52 The Plantextrakt Business Unit of the Martin Bauer Group will present innovative formulations based on the performanceenhancing properties of natural tea and herbal extracts - ideal providers of energy, vitality and strength. Plantextrakt has divided its ‘be fit’ concept into three subcategories to meet the various requirements of customers. Brain is based on extracts that stimulate mental performance and cognitive skills. The Body Vitality segment stands for products that support physical performance and vitality by means of baobab or rhodiola extract, for example. The products from the Energy segment use mate, guarana or kola nut to provide a fast-acting boost of energy.

Syral Stand P48 Visitors to the Syral stand will get updated on the regulatory side of the prebiotic benefits of Actilight Fructo-oligosaccharides on gut health. Actilight can be used to enhance satiety and maintain intestinal balance. For protein enrichment of food and beverages aimed at weight management and sports nutrition, Syral offers Meripro, a highly digestible soluble wheat protein. Meripro is convenient for formulating tasty satiating food as it is low viscous and tastes neutral. Syral’s extensive range of maltodextrins and dried glucose meets the specific requirements of infant and clinical nutrition. On the other hand, Maltilite maltitol syrups and powders enable the formulation of sugar-free foodstuffs with reduced calorie content and preserved taste and texture.

Tate & Lyle Stand Q55 Tate & Lyle will be showcasing new digestive health and weight management concepts that are underpinned by a distinctive offer of solutions based on sweeteners, texturants and wellness ingredients. The company will launch Stalactis - a new wellness ingredient solution that efficiently delivers fibre and prebiotic functionality, and improves intestinal regularity. Visitors will be able to sample Yogurt Drink Enrich, a light breakfast dairy drink concept with digestive health benefits. European consumers look for products with less fat but no compromise on taste. That is why Tate & Lyle developed Creamiz - to create creamy indulgence in dairy products. This will be demonstrated by a selection of reduced fat and 0% fat dairy concepts.

Volac Stand T12 Volac, leader in high performance dairy nutrition, will showcase the potential of its whey protein isolate to the active nutrition sector. Prototype drinks, developed specifically for the show, will give visitors the opportunity to see for themselves the clarity Volactive Hydrapro brings to proteinfortified beverages, whilst new research will reveal the emerging mainstream market potential for exercise recovery products based on protein. No other protein has been proven as effective as whey protein for rapid muscle recovery.

Volac Hydrapro

www.foodbev.com/dairy Issue 33 - October · November 2010

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Dairy tech extra

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Frigoglass in focus

rigoglass is the leading player in the global Ice Cold Merchandisers (beverage coolers) market and is the largest glass bottle producer in West Africa, meeting the needs of beverage companies across all drinks segments.

It claims to be the most geographically diverse company in the ICM sector, with operations spanning 19 countries across five continents. Production hubs are based in Romania, Russia, Greece, Turkey, India, China, Indonesia, South Africa, Nigeria, and most recently in the US through the acquisition of Universal Nolin. Its sales offices are based in Poland, Norway, Ireland, Kenya, Malaysia, the Philippines, Germany and France, with an extensive network of sales representatives. In this Dairy tech extra feature, Frigoglass Managing Director Petros Diamantides talks to Dairy Innovation about how Ice Cold Merchandisers can help the dairy sector. What have been the trends and developments in retail coolers and refrigerated cabinets for milk and dairy products? Beverage coolers (Ice Cold Merchandisers) are an important tool for the beverage companies that create cold drink availability and increase immediate consumption by reaching out to consumers across different trade channels. More importantly, ICMs promote branding by creating a proprietary cool space beyond the often crowded retail shelf. In recent years, we have witnessed the popularity growth of ICMs in the beer segment with placements across different geographies and trade channels both indoor as well as outdoor. ICMs in the beer segment are also developed with the concept of sub-zero cooling to create a new consumer experience by chilling down beer to sub-zero temperatures. Overall, ICMs have

become an important marketing tool in this segment. Similarly, dairy companies have started placing ICMs to promote the yogurt and milk based beverages such as chocolate milk. We have studied demand patterns and came up with different ICM solutions, specific for this segment since the characteristics and requirements of the dairy cooler differ from other beverage ICMs. Differentiation points include product temperature and technical specs, shelving, facings and so on. We strongly believe that this segment will expand in the future and our Innovation & Development centres will be focusing on expanding and increasing the available solutions. In 2010, we have already doubled our sales to dairy companies - representing 2% of our sales. With green issues high up on the agenda now, what has Frigoglass done to make its products more environmentally friendly? Frigoglass has recently launched the world’s first complete line of environmentally friendly coolers - the Ecocool range. Key features include energy consumption reduction and Ecocool models operate with 50% less power consumption than previous generation units. Additionally, refrigeration is HFC-free through the use of natural refrigerants that have a Global Warming Potential of 1 up to 3 versus 1300 of

conventional units. They are also designed to be fully recyclable and production methodology adopts HFC-free insulation agents. Ecocool aims at contributing to the reduction of the carbon footprint of beverage companies since coolers are often the largest component through their electricity consumption. It is important to mention that Ecocool has been designed and manufactured to facilitate transition to green coolers by addressing both the issue of sufficiently wide range and reduction of the cost premium. Focus has been placed on cost optimisation so that differentials are kept to a minimum for the largest part of the range. Commercial viability for our customers has been a key objective. Ecocool is expected to be around 22% of our total 2010 European sales - an undoubted success given that this is actually the first full year of its launch.

Petros Diamantides Our main customers have declared that by 2015 their entire cooler placements would be environmentally friendly. That makes it very encouraging for us to keep further developing ecosolutions for the ICM market and we have a very exciting pipeline. How do products like yours help retailers increase sales in dairy? What are the marketing opportunities? There are two main ways in which beverage coolers would drive dairy company’s sales: First would be branding increasing the brand awareness of the products by expanding the advertising message or campaign and; Second by making dairy beverages available across targeted channels and consumer occasions therefore increasing sales also at the retailers’ point-of-sale. The opportunities are endless and we are very committed in listening and responding to our dairy customer needs and developing, in the future, even more effective solutions that will maximise the benefits and economics of ICM placement.

38 TECHNICAL NEWS

www.foodbev.com/dairy Issue 33 - October · November 2010

Dairy tech focus Eco Carton - inspired by nature

lopak has introduced Eco, a smart, efficient and green package for fresh and ESL milk.

The evolution of Eco comes from the critical global need to provide packaging and product solutions that are kind to the environment. Combine this with the demand for improved functionality and consumer convenience and cost efficiencies in the highly pricepressured milk markets. Through innovative carton design and processing efficiencies Eco is an environmentally sound package, with unique score lines creating an original shape and ergonomic handling function - together with cost savings of 2-5%. The Eco Activator, which activates the score lines, demands minimal investment and installation requirements while providing total flexibility of operations. With an unrivalled green image Eco is positioned to be the preferred package for products with key environmental benefits and messages. It is specifically designed to use lighter board and a more lightweight cap - the Elo-Cap UE light. Less raw materials in production means Eco is a more sustainable choice for consumers increasingly sensitive to environmental issues. Through the use of lighter board

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Sidel’s ECO Services family gets bigger

or the past two years, Sidel has been working on new sustainability solutions for complete bottling lines.

This work has led to the creation of the ECO Audit, the newest member of the Sidel ECO Services family, joining ECO Booster and ECO EIT.

and cap, Eco gives an improved CO2 footprint. A CO2 saving of up to 10% is achieved during the production, transport and use of Eco. With fewer raw materials, production waste is also reduced. Elopak Director Environment Sveinar Kildal, explained: “It is estimated that for every 1 million blanks, approximately 5 to 15 tonnes of CO2 will be saved. It appeals to the growing concerns amongst industry and the consumer about dwindling natural resources and global warming. Consumers achieve a positive experience about knowing their selection of product has a lesser impact than other products. They can feel good about their choice and play their role in safeguarding the planet.”

An ECO Audit is a snapshot of a complete line’s situation in full production. There are two major objectives: first, to evaluate any gaps in production performance and energy consumption between the real operation of the line and its original specifications, and second, to establish a reference point and identify levers for an improvement

plan aimed at generating energy savings or improving performance quickly based on concrete recommendations. The ECO Audit is also used to quantify subjective data concerning the line’s performance so that actions can be planned and implemented in order to meet the agreed targets in the allotted time. The ECO Audit also summarises the line’s potential to reach a ‘world class’ production level in the medium or long term. In addition, to reduce water and power consumption and to cut production costs, it is necessary to have a precise analysis of all line consumptions (power, air, steam, water, CO2, etc) at the same time as equipment performance is determined (line efficiency, machine reliability, changeovers, cleaning operations, shutdowns).

SIG Combibloc’s new carton pack cuts CO2

ombibloc EcoPlus, the latest innovation from SIG Combibloc, is an aseptic carton pack for liquid food that cuts down CO2 by 28% compared to a 1 litre carton pack of the same format, thanks to a special new cardboard composite. This reduction in CO2 has been confirmed by an independent, critically reviewed lifecycle assessment conducted by the Institute for Energy

and Environmental Research in Heidelberg, Germany. combibloc EcoPlus contains more than 80% wood fibre, which is obtained from wood, a renewable resource. Milch-Union Hocheifel eG (MUH) is to be the first company in the world to launch combibloc

EcoPlus. It will initially be offering UHT milk in a range of fat content grades in combibloc EcoPlus, providing a plus for the environment. The key factor in reducing CO2 generation to this level is a new type of composite structure. A special unprocessed form of cardboard gives the combibloc EcoPlus carton pack its rigidity. In the new composite structure, the content of cardboard that is obtained from the renewable

resource wood is 82%. The specific characteristics of the cardboard ensure the foods filled into the carton packs are protected from light. A special new, ultra-thin polyamide layer acts as a barrier to protect against flavour impairment and external odours. Added to this are fine internal and external layers of polyethylene. The internal polyethylene layer forms a liquid barrier for the product and the external layer keeps moisture out.

www.foodbev.com/dairy Issue 33 - October · November 2010

TECHNICAL NEWS 39

Dairy tech focus

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Vaassen produces easy-to-open lid for luxury Gü Dessert

eading European aluminium foil packaging specialists Vaassen Flexible Packaging has created a special easypeel lid for sealing to glass containers. The company has created a new uniquely designed aluminium laminate lid for a range of premium desserts produced by Gü. It was commissioned by the dessert maker to create a silver foil lid with one colour black printing to deliver the highest preservation protection features alongside easy opening capabilities. This is the latest in a large selection of lids created for the dairy and desserts sector by Vaassen, making use of

its lacquering and laminating facilities - which feature the widest and fastest running technologies in the market place - and state of the art laboratory and innovation development capabilities. Vaassen Flexible Packaging General Sales and Marketing Manager Nigel Poole said: “Creating a laminate lid for glass containers which has high ‘peelability’ and delivers all the requisite product protection features and product

presentation attractiveness is always challenging given the composite materials involved. It is the kind of challenge we are uniquely able to solve as the leading lids and laminates producer in Europe.” Vaassen Flexible Packaging, part of the Packaging Division of the Clondalkin Group, is based in the Netherlands and is recognised as the leading producer of aluminium foil packaging materials. Its European market leading laminated and metalised inner-liners can be printed in different colours to service customer requirements. For the food and

Chadwicks goes potty for Yeo Valley lids

eading heat seal pre-cut lids manufacturer Chadwicks has created innovative new lids for Yeo Valley’s recently launched organic ‘Pots’ range and grabbed the buffalo by the horns with its latest range of quality lids for Formula 1 World Champion turned organic farmer, Jody Scheckter. The UK lid manufacturer produced a quality 50 micron polyester lid printed six colour UV flexo for Yeo Valley and 97.5mm 50 micron white PET lids with embossing, printed using six colours, full UV flexographic, for Laverstoke Park Farm’s Buffalo Mozzarella. Chadwicks printed lids that reflected Yeo Valley’s innovative new concept by using strong vibrant colours and first class

production methods. The heat seal pre-cut lids matched the unique oval shaped, fit-in-hand style yogurt pot, which together reduce the common inconvenience of a torn lid and spilled yogurt. The organic and biodynamic Laverstoke Park Farm is owned by Jody Scheckter, winner of the 1979 Formula 1 World Championship, who travelled to Italy in order to learn how to make authentic Italian Buffalo Mozzarella.

ampak Plastics’ new in-plant at Dale Farm’s Pennybridge dairy in Ballymena, Northern Ireland, is now fully operational.

The in-plant, where plastic milk bottles are taken direct ‘through the wall’ from the manufacturing process to the dairy filling line, is already in production and three blow-molding machines are fully operational supplying the dairy with 1 pint, 1 litre and 2 litre bottles. A fourth 2 litre machine

is currently being commissioned making the plant capacity more than 2.5 million bottles per week. The new plant is a significant step in both Nampak and Dale Farm’s ongoing expansion plans. Locating the bottle manufacturing and filling in the same location

Saint-Gobain highlights dairy transfer solutions

This expertise has led to his Mozzarella being regarded as one of the best in the country. Chadwicks is part of the Flexible Packaging Division of the Clondalkin Group which has more than 40 manufacturing sites located across Europe and North America.

Ireland’s largest dairy in-plant now operational

beverage industry, Vaassen Flexible Packaging produces a wide range of heat-seal lacquered and laminated aluminium foils and plastic films, including the Capsteril lid for dairy products, which is the market leader for longer shelf life products.

supports both companies’ commitment to reducing carbon impacts. In limiting the need for transporting bottles, the new in-plant provides considerable reductions in carbon emissions as well as contributing to internal efficiencies at the dairy.

aint-Gobain Performance Plastics (SGPPL) spotlighted critical connections solutions for dairy product transfer at the 2010 International Dairy Show in Dallas, Texas. SGPPL’s solutions combine the Transflow line of tubing, high performance Gladiator hoses, and ReSeal fittings, and can be used in all stages of the dairy transfer process - from the dairy farms, to tanker trucks, to plant storage, and within the plant itself. Transflow tubing minimises the potential for bacterial growth, promoting a safe and sanitary fluid path, thanks to a smooth, non porous inner surface that is less susceptible to particle entrapment.

Nampak's bottles are claimed to be the lightest weight plastic milk bottles in the industry.

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MARKETPLACE 41

Celebrating School Milk Click here to subscribe Ulla Holm, Tetra Pak Director Food for Development Office talks to Dairy Innovation Editor Geoff Platt about World School Milk Day (that took place on 29 September 2010) and why Tetra Pak supports it. UH: World School Milk Day, supported by the Food and Agriculture Organisation of the United Nation, was first held in 2000 and focuses attention on the important role milk plays in child nutrition. This year’s event was commemorated in more than 40 countries. For more than 45 years, Tetra Pak has been involved in school milk and school feeding programmes which support child nutrition as well as local agricultural and dairy industry development all around the world. Our involvement is an important part of our commitment to making food safe and available, everywhere. For the past ten years our Food for Development Office (FfDO) have made available our long experience of practically supporting development of school milk programmes utilising our sister company DeLaval’s expertise in dairy farming and Tetra Pak’s expertise in processing and packaging. In 2009 Tetra Pak supplied more then 6 billion packages for school feeding and reaching almost 50 million children in over 50 countries. In the last two years there has been a 20% increase in the number of Tetra Pak packages delivered to school feeding programmes around the world.

Tetra Pak is committed to continued support for school feeding programmes worldwide. It is important to our business strategy of working with customers and other partners to develop the dairy sector as well as being a catalyst for agricultural and economic sustainable development. We believe World School Milk Day is an important occasion to focus public attention on vital milk programmes in schools in countries all over the world. Experience shows that school milk programmes not only improve the health and learning capacities of the children, but function as a catalyst to increase demand for locally produced and processed quality milk. GP: Sometimes it does seem as though the developing countries are enthusiastic about building school milk schemes, while the developed countries are not so keen and do not have the same level of enthusiasm. UH: We expect the focus on the importance of milk to school children to continue in both developing and developed countries. The major rise has been in developing countries, where the number of packages supplied to schools increased by 23% in 2009 to almost 3.4 billion packages,

due to the need for nutrition in many of these countries. This increase comes both from growing programmes and new countries introducing school milk. But school milk has been consistently supported in developed countries as well, often as a way of improving children’s diets in terms of nutrition and health and its proven positive effects on obesity. In 2009 1.9 billion servings of milk in Tetra Pak packages were consumed in schools in the US and we expect an increase this year. In the US there is a new focus on healthy food in schools with milk being a key component. First Lady Michelle Obama has led this drive through her ‘Let’s Move’ initiative. We have seen continued interest and commitment from governments around the world to develop and grow school feeding programmes, which are linked to the agricultural value chain. In fact, during the past year more than 6 billion Tetra Pak packages of milk and other nutritious drinks were supplied to almost 50 million children in schools in over 50 countries around the world. Tetra Pak Food for Development activities are focused on practical value chain programmes aimed at fighting poverty and improving nutrition, mainly among children

Ulla Holm

in developing countries where the need is most urgent. GP: Recently we have focused on a report that the State government on the Channel Island of Jersey has voted to scrap school milk to save money. Do you think the recession had an effect on the provision of school milk? UH: No. We don’t believe that the recession has had an effect on the provision of school milk. Clearly policies change and conditions vary from country to country but overall there has not been a dramatic effect from the recession. The total number of milk and other nutritious drinks supplied in Tetra Pak packages through school feeding programmes worldwide rose from 5.1 billion in 2007 to 6.1 billion in 2009 - a 20% increase. A report on activities from World School Milk Day 2010 will appear in the next issue of Dairy Innovation.

School Milk on LinkedIn If you are involved in - or are a supporter and advocate of - School Milk and School Milk schemes and initiatives, join the 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. © 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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