The Dairy | June 2019 by The National Dairy Council

Everything Starts with Milk

Read about the latest science on bone health

Cheese is back on the menu

Myth Busting Dairy

The Dair y Q U A R T E R LY A C T I V I T Y U P D AT E F O R C O M PA N Y S TA K E H O L D E R S | J U N E 2 0 1 9

YOU NEVER FORGET YOUR FIRST LOVE

...with essential vitamins and minerals.

WELCOME We are delighted to introduce the latest issue of The Dairy. We have had a very busy first half of 2019 with lots of events and exciting projects on the go which we will share with you inside. As I write this, we have just launched the second wave of our Complete Natural marketing campaign. Love Irish Dairy and it Loves You Back is the theme of the new ad campaign which uses humour and a tongue in cheek narrative encouraging consumers to fall in love with dairy again! We shot the new assets with ad agency TBWA and it will include a comprehensive campaign including TV, radio, online and outdoor, we hope you like it. As part of my international networking I recently attended the Global Dairy Platform Annual meeting in New York and on to Arizona for the International Milk Promotion Group. These meetings are extremely useful and very beneficial to discuss common issues and challenges across different markets. One common theme continues to prevail for all and Process Colour that is the ever-increasing importance of sustainability. The dairy industry like all other industries has a responsibility in creating PROCESS PROCESS PROCESS a sustainable future for our ORANGE 287 in particular 369 youngCpeople. Sustainable development C 68% 2% C 100% M 0% M 56% change M 75% and climate are pressing Y 100% Y 100% Y 2% K 0% K 3%that must K 18%be acted challenges on and the food industry has a major role to play. Our Danish counterparts from dairy company Arla recently led a survey with Danish consumers which showed that climate concerns had jumped from ninth to third place and they want politicians to act now.

As part of the UN Global Goals for Sustainable Development, the Industry has produced a Sustainable Development Framework for Dairy. The dairy sector is continually finding new ways to improve sustainability: increase energy efficiencies, reduce greenhouse gas emissions, reduce water, save energy, and lower operating costs for dairy farms. By using human food waste and animal manure as an effective fertilizer, along with establishing feed efficiencies, farmers are ensuring an improvement in yield and decreasing their environmental footprint. In Ireland I am currently involved with an EU-funded programme on Climate Change and we have recently carried out extensive market research with Irish consumers looking at current opinions and climate considerations when spending and consuming goods. There is definitely a shift in people taking more responsibility and behaving more ethically from using reusable keep cups for coffee to buying local goods and eating in season. This is something that will continue to grow as ethical consumerism becomes ever more crucial. This yearâ&#x20AC;&#x2122;s Annual Farm Walk and Seminar will also focus on Sustainability and will be held on the McKenna family farm in Derrygasson, Co. Monaghan. Denise and Darran McKenna were the 2018 winners of the NDC & Kerrygold Quality Milk Awards and will be hosting the event this year along with speakers including chef and food writer Jess Murphy from Kai Restaurant in Galway. I do hope you enjoy the current issue and as ever if you have any feedback or suggestions, we would be delighted to hear from you.

For further information on any of the content shared or for more information on the National Dairy Council, please contact us. +353 1 290 2517 hello@ndc.ie ndc.ie

ZoĂŤ Kavanagh Chief Executive

The Dairy June 2019

Contents HealthFest

Over 3000 transition year students attend flagship event.

National Dairy Council welcomes new Chairman

Eamonn Carroll has been appointed as the new Chairman.

Everything Starts with Milk

Dairy Chef 2019

Read all about the NDCâ&#x20AC;&#x2122;s exciting new campaign promoting European milk with international rugby star Rob Kearney.

Read all about this exciting competition for culinary students in France and Ireland now in its second year.

Cheese. Your Way.

Read about our campaign to promote the taste and versatility of Irish and European Cheese.

Fashion and Fun in Kerry

NDC and Dawn Milk recently held a Fashion and Lifestyle evening in Kerry, see pictures and news inside.

Milk It with a Jingle

2FM Roadcaster entertains at Meath School.

The first Irish Brunch Awards

Hitting the Headlines!

NDC sponsors as part of the Irish Breakfast Awards.

Find out about the latest research on dairy and bone health inside.

The Dairy June 2019

Cheese is back on the Menu

Recent research suggests that full-fat food is not the villain it once was says obesity expert Arne Astrup.

Global Dairy Platform’s new Communications Director

Kevin Burkum shares a typical day with us.

NDC Sport

Continuing support for Sport Ireland Initiatives.

Keeping Nurses and GPs informed

Annual Nurses conference at Cappagh Hospital.

Busting the Myths

Cheese Please

Indulge yourself with Donal’s exclusive cheese recipes for the NDC.

NDC’s new booklet on Dairy myths will answer all your questions.

The Complete Natural returns as title sponsor of Tour De Picnic Rob Kearney officially launched the eleventh Tour de Picnic alongside Irish R&B star, Soulé.

The Dairy June 2019

23 24 25 26 28 29 3

Healthfest 2019

Organised by the National Dairy Council and safefood, the free event has become one of the most highly anticipated events for transition year students. Over 3,000 secondary students and teachers from all over the country attended this year’s HealthFest event at the National Sports Campus in Dublin. The full day seminar is designed to educate young people about the importance of healthy eating and physical activity in a practical, engaging and fun environment. Activities on the day included physical challenge zones, engaging talks, cookery demos, Zumba, hip-hop and yoga to name but a few.

Speakers included Orla Walsh, Dietitian, Karl Henry, Fitness Expert, James Kavanagh, Social Media Personality, Doireann Garrihy and Currabinny cooking duo. MC of the event, RTÉ’s Doireann Garrihy said “Teenage years can be tough! Young people today are under an immense amount of stress; their bodies are changing physically and mentally and peer pressure is amongst its highest level.

Events like this can be a great way to come together with their peers and enjoy a day of healthy physical activity, wellbeing and learning about the importance of good mental health from experts and admired influencers”. James Kavanagh and William Murray AKA Currabinny cooked a number of their favourite recipes for the hungry crowds from their new award-winning cookbook. For more information on HealthFest visit www.healthfest.ie

The Dairy June 2019

EUROPEAN PROJECTS

milk

Everything starts with

2019 marks the first of a three-year EU-funded campaign focused on encouraging consumers to drink more quality milk from Europe. The campaign, implemented locally in Ireland, France, Denmark, Belgium and the Netherlands, is a combined effort developed through the European Milk Forum which is aimed to revive the link between milk consumption and personal development, highlighting that “Everything starts with milk. To promote this new campaign, we have teamed up with Irish International Rob Kearney. Supporting the campaign, the Dundalkborn player credits his upbringing on his family’s dairy farm for helping him form healthy habits such as drinking milk daily which have contributed to his successful career. Kearney says “Growing up on our family farm, milk and dairy was always an important part of our diet. I have worked with the National Dairy Council for a number of years and am a great supporter of milk and dairy as part of a healthy, balanced diet”.

“Eating well is essential and adapting your nutritional intake to your sport is a necessity. In-season or out of season, as well as pre-, during and post-performance, all influence our nutritional considerations.” he added. Speaking on the aims of the campaign in 2019 Jeanne Spillane, NDC Marketing Manager said, “We are delighted to welcome Rob Kearney on board as our ambassador for this year’s European Milk campaign. With his dairy farming heritage and outstanding career to date as a performance athlete, Rob reinforces the campaign’s message that incorporating milk into a healthy diet from a young age is an important practice for aspiring champions.”

“Eating well is essential and adapting your nutritional intake to your sport is a necessity.” - Rob Kearney “An inspirational figure for the campaign’s younger audiences – many who have their own fitness and athletic goals – Rob’s career trajectory proves that milk plays a vital role within a sports nutrition regime and we look forward to working alongside him to develop engaging content, activities and appearances throughout the year to highlight the important role milk has taken in creating a true Irish rugby legend!” Read more here ndc.ie/news/tastequality-milk-from-europe

The Dairy June 2019

EUROPEAN PROJECTS

CHEESE The second programme focuses on European Cheese and will be implemented locally in Ireland, Denmark and France, a combined effort developed through the European Milk Forum which is aimed to promote Irish and European cheese for Taste and Versatility. The programme involves a number of exciting activities including a food Vlogger contest with Irish Chef Donal Skehan, a PR survey, cheese tastings and an exciting event for food bloggers to be held in Denmark later in the year. To celebrate Donal’s support of the “Cheese. Your Way.” campaign, the National Dairy Council and European Milk Forum have launched a competition for social media-savvy foodies from across Ireland to create a short food video or recipe about cheese. The winner and one friend will get to visit Donal at his home in LA, take part in a video workshop to learn more about food styling, and take in the sights of LA.

Well-known for his accessible, inspiring and encouraging recipes geared to the everyday home cook, Donal will be helping to promote everyone’s secret food addiction – Cheese! Speaking about the partnership, Skehan said, “I’m delighted to support the National Dairy Council and European Milk Forum’s “Cheese. Your Way.” campaign, to encourage more Irish consumers to enjoy the best of European cheese. We’ve got a great line-up of recipes that celebrate the diverse and unique cheeses available so time to get into the kitchen and get cooking!”

The winner and a friend will get to visit Donal at his home in LA, take part in a video workshop to learn more about food styling, and take in the sights of LA.

Enter the Cheese. Your Way. Competion The competition is open to all ‘social media-savvy’ foodies 18 years and over from across Ireland. To enter the competition simply record and send an original video telling us about yourself and why you love cooking with cheese to cheese@massivepr.tv or sending a message via the thecompletenatural Facebook page by 5pm Friday 28 June 2019. For full competition terms and conditions visit www.thecompletenatural.ie or www.ndc.ie The Dairy June 2019

National Dairy Council welcomes new Chairman Eamonn Carroll The National Dairy Council has announced that Eamonn Carroll has been appointed as the new Chairman with John Murphy who represents Glanbia remaining as Vice Chairman. Eamonn from Loughmore in Co Tipperary represents the ICMSA and has been on the NDC Board since August 2015.

Irish Brunch Awards

Culinary student Danay Berhane from Cork Institute of Technology with Irish Ambassador to France, Patricia O’Brien and Vincent Bigioni from the Institut Paul Bocuse in France.

Cork Culinary Student wins the 2019 Dairy Chef Contest in Paris Culinary student Danay Berhane from Cork Institute of Technology was recently crowned the 2019 Dairy Chef in Paris.

Irish Dairy, The Complete Natural recently sponsored the first Irish Brunch Awards as part of Georgina Campbell’s Irish Breakfast Awards. The Fumbally Café in Dublin was the overall winner in the brunch category. The finalist restaurants were based all over Ireland and garnered the most nominations from the public vote. The Irish Breakfast Awards celebrate the finest Irish food producers and those who take special pride in preparing and serving the best breakfasts, and brunches, in Ireland, to domestic and international visitors as well as locals and regulars. The Complete Natural Brunch Award is one of multiple categories at the Irish Breakfast Awards, all assessed independently and nominated by Georgina Campbell’s renowned team of assessors. www.thecompletenatural.ie/thecomplete-natural-blog/Irelandsbest-brunch

A total of 10 culinary students (5 from France and 5 from Ireland) competed to take part in the 2019 finale of Dairy Chef held in Paris. This competition was organised in partnership with the Embassy of France in Dublin, the Higher Education Authority (HEA), the National Dairy Council (NDC) and the French Dairy Council (Cniel). Culinary students from top colleges in France and Ireland were invited to champion their institution by creating a three-course menu celebrating Irish and/or French dairy produce. Each dish had to include French or Irish dairy produce as the main ingredient. https://ie.ambafrance.org/Discover-the-2019-Dairy-Chef-Winners

The Dairy June 2019

HEALTHFASHION

WELLBEINGFOOD IN KERRY

Dawn Milk and the NDC hosted a Ladies Lifestyle Evening at the INEC, Killarney in March. Over 500 people attended the event, which had a diverse line-up of speakers. Dairy is an important part of a balanced diet and healthy lifestyle. This message has been delivered to consumers through a number of successful NDC and co-op Health & Wellbeing Evenings which have taken place nationwide over the past ten years. At a recent event of this kind, Dawn Milk and the NDC hosted a Ladies Lifestyle Evening at the INEC, Killarney. Over 500 people attended the event, which had a diverse line-up of speakers. Dietitian Paula Mee, who has appeared on numerous TV and radio shows, provided advice on diet and nutrition by sifting through the jargon and giving the audience practical tips and advice that works.

One of Ireland’s most successful personal trainers and health blogger, Nathalie Lennon also provided fitness advice and put MC Radio Kerry’s Alan Finn through his paces with a fun homeworkout session. Nathalie is an inspiring health and fitness enthusiast passionate about spreading an authentic message based on positive body image, a healthy sustainable lifestyle, and establishing optimal mental wellness. Over €7,000 was raised on the night and all proceeds went to two local charities - the Donal Walsh #Livelife Foundation and the Ian O’Connell Trust.

Style queen, business woman, model, TV presenter and proprietor of the longest running model agency in Ireland, Celia Holman Lee, hosted a Beauty and Lifestyle Q&A as well as giving tips on how to style an outfit from head to toe.

The Dairy June 2019

MILK IT

WITH A JINGLE!

Nathalie Lennon

Celia Holman Lee Our next Health & Wellbeing Evening will be with Arrabawn Co-op, taking place in autumn 2019 in Galway. For further information, contact nutrition@ndc.ie The Dairy June 2019

The Moo Crew School Milk Jingle competition, now in its second year, was created to raise awareness of the benefits of the School Milk Scheme. Funded by the Department of Agriculture, Food & the Marine and the EU, the aim of the School Milk Scheme is to increase consumption of milk and milk products amongst school children. Under the Scheme, open to all schools, children get a portion of milk each day which counts towards one of their recommended daily servings from the milk, yogurt and cheese food group.

This year’s worthy winners were students at St. Patrick’s N.S. in Trim in Co. Meath who won the draw for the Best Jingle in the 2FM Breakfast Republic competition to promote School Milk Week 2019. 2FM Breakfast Republic did a live outside broadcast from their Roadcaster at the school which caused excitement for students and teachers alike.

The prize for the best School Milk Jingle is free School Milk for the 2019/2020 school year for all pupils attending the school, a Moo Crew Dairy Day in their school and a sports equipment voucher valued at €1,000.

Ever had a Dairy question you can’t answer or myth you want to dispel? The NDC has an App for that! Dairy A-Z contains over 200 questions and answers on subject areas as they relate to the dairy industry. • • • • • •

Nutrition Health Quality and Safety Animal welfare Environment and Sustainability Dairy Products

The App is available to download through iTunes and Google play

HITTING THE HEADLINES with the latest Science on Dairy and Bone Health

As an active member of the European Milk Forum, the National Dairy Council works closely with its European network on joint ventures for the promotion of dairy. Keeping health professionals informed on the latest science around dairy and health is a key item on this shared agenda. The most recent activity as part of the nutrition programme was to communicate to over 1,500 scientists and health professionals who gathered at the World Congress on Osteoporosis, Osteoarthritis and Musculoskeletal Diseases; the world’s leading clinical conference on bone health. Professor Arne Astrup, from the University of Copenhagen, was commissioned to update attendees on the latest research on dairy and bone health with a talk entitled, ‘Beyond nutrients: health effects of the dairy matrix’. The talk formed part of the international conference’s opening ceremony which took place in Paris on 4th April 2019.

The role that dairy can play as part of a healthy diet is already well known for providing calcium, which is essential in the maintenance of normal bones. However, Prof Astrup informed the delegates that the story goes beyond calcium as dairy contains several other components which work together for an overall nutritional effect. This concept, known as the ‘dairy matrix’, suggests that dairy foods supply a unique nutrient combination which has a greater impact than single nutrients, such as calcium, working on its own. As the science around medicine and nutrition is constantly evolving, it becomes increasingly important to ensure that all data is current and remains relevant to consumers. Therefore, the NDC also arranged a media interview with Prof Astrup to bring the messaging to a broader audience. As a result, the Irish Independent ran a feature piece entitled ‘Cheese is back on the menu’, which was published as part of their Health & Living section on 13th May 2019.

This concept, known as the ‘dairy matrix’, suggests that dairy foods supply a unique nutrient combination which has a greater impact than single nutrients, such as calcium, working on its own. Professor Arne Astrup

The Dairy June 2019

Cheese is back on the menu

The Dairy June 2019

Irish Independent – Health & Living Monday, 13 May 2019 Reproduced from the Irish Independent Health & Living section, Monday 13 May 2019

seisis se hemenu menu he

Cheese is back on the menu

“We have simplified the way we ‘The view that we can the health the impact “Weassess have simplified wayof wefoods by ‘The viewhealth that we can by deduce effects believing thatimpact we canofsimply look at the health foods by assess deducesimply healthlooking effects by at the the label food and look the compobelieving thatof wethe can simply at sition the major in it and simply at the label is looking far too simplistic the label ofof the food andnutrients the compothat,” he sitionpredict of the based major on nutrients inexplained it and label is far simplistic — we nowtoo know there is a after the congress. predict based on that,” he explained — wemagic now know is a we in the there food that “A good example is if you take a after the congress. in the food that we don’t always completely cheese — it is aisfood that is aloaded with magic “A good example if you take saturated but there is also with a lot of don’t always completely cheese — it is afat, food that is loaded understand’ sodium it. there is also a lot of saturated fat,inbut understand’ So, in you sodium it.would predict that the saturated fat is bad for your blood So, you would predict that the cholesterol andfor the sodium saturated fat is bad your bloodis bad for your blood But cholesterol and pressure. the sodium is research bad for shown that ifBut youresearch feed people your has blood pressure. cheese you see something completely has shown that if you feed people different theircompletely blood pressure cheese you seebecause something actually goes their downblood and their blood different because pressure cholesterol does nottheir change in an actually goes down and blood adversedoes waynot — itchange actuallyinisan doing cholesterol something adverse way — itgood.” actually is doing Studies have consistently shown that something good.” levelshave of HDL cholesterol and that triglycStudies consistently shown — so-called “bad” – levelserides of HDL cholesterol andcholesterol triglycdo—not increase as would be expected; erides so-called “bad” cholesterol – meanwhile alterations LDL “good” do not increase as would be to expected; cholesterol particles may result meanwhile alterations to LDL “good”in a beneficial effect,may Astrup explained. cholesterol particles result in a “This ties in with immunological beneficial effect, Astrup explained. studies surveys where “This ties infrom withpopulation immunological reviews all the available studies from of population surveysevidence where haveoffound peopleevidence who have a reviews all thethat available intake of dairy, particularly havehigh found that people who have a the substances such the as cheese highfermented intake of dairy, particularly and yoghurts, havesuch a much lower incifermented substances as cheese dence of diabetes and coronary heart and yoghurts, have a much lower incidisease and stroke and mortality,” dence of diabetes and coronary heart he added. disease and stroke and mortality,” he minerals and other trace elements in added.Researchers aren’t quite sure how or the past few decades, we or why this is thequite case;sure for cheese, food and thatother seemtrace to be elements needed for Researchers aren’t how it is minerals inbone have been conditioned to thought the calcium mayitmodify or why this is that the case; for cheese, is food health.” that seem to be needed for bone think of anything full-fat The advice to avoid saturated fat howthat fat is absorbed inhealth.” thought the calciumand maymetabolised modify as “bad” for us. Yet new back it stillfat remains Thegoes advice to years, avoid and saturated how the fat isbody. absorbed and metabolised in research has shown that pillar of any dietary Yet this research has the potential to goes aback years, and it stillguidelines, remains the the body. there may be significant traditional recommenprofessor explains. a pillar of any dietary guidelines, the the potential to Yetupend this research has dietary health benefits from dations, and indeed transforms the professor Yet explains. for years cholesterol was seen as upend traditional dietaryitrecommenpreviously vilified food whole basis of nutritional science, he the bad guy, until researchers dations, and indeed it transforms the Yet for years cholesterol was seenrealised as groups, including full-fat dairy. admitted. they’d it all wrong.realised whole basis of nutritional science, he the bad guy,gotten until researchers According to Professor Arne Astrup, head “The view that we can deduce health “Until quite recently people were told admitted. they’d gotten it all wrong. of the department of nutrition, exercise effects by simply looking athealth the label “Until theyquite should avoidpeople foods with choles“The view that we can deduce recently were told and sports at the University of Copenhais far too simplistic know they terol and thatfoods is whywith many people effects by simply looking—atwe thenow label should avoid cholesgen, decades-old dietary advice is slowly, is a magic—in the food that we teroldidn’t eatiseggs also tried to avoid is farthere too simplistic we now know and that whyand many people but surely being turned on its head by alwaysincompletely understand. we tried knowtothat this is theredon’t is a magic the food that we didn’tshellfish. eat eggsToday and also avoid relatively new research into a phenomenon singlecompletely nutrient does not make the shellfish. complete a couple don’tAalways understand. Todaynonsense we knowand thateven this is known as the “food matrix”. food.nutrient We havedoes to study wholethe foods complete of eggs a day has noeven negative impact A single not make nonsense and a couple He recently presented at a major osteoofto just thinking on ayour food.instead We have study wholeabout foodsthe of eggs daycardiovascular has no negativedisease impactrisk, it porosis congress in Paris on how medics ingredients and deciding which is the on your is completely neutral and eggs instead of just thinking about the cardiovascular disease risk, have it and scientists are beginning to realise that most important one.”which is the many other goodand nutrients such as ingredients and deciding is completely neutral eggs have food is much more than just the sum of its Accordingone.” to Astrup, there are many manyprotein and vitamin D such — it isasa really most important other good nutrients parts. A major example is foods containing other foods wherethere that thinking nutrient dense food. guidelines According to Astrup, are manyis nowprotein and vitamin D — itMost is a really saturated fats such as milk and cheese — nowdense include eggs as something otherbeing foodsapplied. where that thinking is now nutrient food. Most guidelinesthat with generations having been told to avoid “There are thousands of ingredients now is healthy, butasthe myths around or limit them, it is now thought they may being applied. include eggs something that satujust are in cabbage andofwhile we can rated fats persist. This is stillsatusomeconfer a myriad of health benefits. This “There thousands ingredients is healthy, but the myths around see that they have some the World complex effect is due to the dairy matrix, just in cabbage and while we very can robust ratedthing fats persist. ThisHealth is stillOrganisation somehealth such as lowering about, theOrganisation need to reduce and even the experts don’t fully undersee that theyeffects have some very robust blood thingstill thetalks World Health pressure, we don’t know what it is in still talks saturated stand its magic. health effects such as lowering blood about,fat.” the need to reduce the food that isknow doing it.” it is in A diet including dairy, particularly His presentation: “Beyond nutrients: pressure, we don’t what saturated fat.” health effects of the dairy matrix” was met Studies also yogurt and cheese, be recomthe food that ishave doing it.”highlighted other A diet including dairy, should particularly with disbelief from some attendees and consequences of the mysterious mended for all should to prevent and manage Studies have also highlighted other dairy yogurt and cheese, be recomAstrup delved into the philosophical as matrix. Dairy is synonymous with typefor 2 diabetes and cardiovascular consequences of the mysterious dairy mended all to prevent and manage he quoted Nietzsche: “People don’t want bone health, for example,with and is a as and wellcardiovascular as osteopenia and ostematrix. Dairy is synonymous type disease, 2 diabetes to hear the truth because they don’t want sourceand of calcium and disease, oporosis, Astrup.and Butostegiven bonemuch-needed health, for example, is a as wellbelieves as osteopenia their illusions destroyed.” Views on satuvitamin Dsource for theof prevention of osteo- oporosis, how deeply anti-saturated much-needed calcium and believesthe Astrup. But given rated fat are so entrenched within even the penia andthe osteoporosis, the precisehow fat message is embedded in the popvitamin D for prevention but of osteodeeply the anti-saturated medical community, this latest research of this effectbut is more enigmaticfat message ular psyche, will the latest be penianature and osteoporosis, the precise is embedded in thefindings popwill take time to penetrate in order to than originally a hard sell a public nature of this effect thought. is more enigmatic ular psyche, willtothe latest bamboozled findings be by change the status quo and dismiss the lowSeveral clinical studies have shown a hard ever-changing dietary advice?by than originally thought. sell to a public bamboozled fat dogma, he said. that regular of cheese ever-changing He is unequivocal in his response. Several clinical consumption studies have shown dietary advice? “Nutrition recommendations have hisleads toconsumption greater bone mass accrual It’sin not the general that regular of cheese He “Absolutely. is unequivocal hisjust response. torically focused on nutrients and are typwith calcium supplements. public who willjust findthe it difficult leadsthan to greater bone mass accrual “Absolutely. It’s not general to ically constructed to ensure the diet meets there seems to be some effect public swallow, but also with calcium supplements. who will find it healthcare difficult to profesCheesy does it: You can than “Again, requirements for individual nutrients. and dietiwe there don’t seems really understand,” admits swallow, sionals including doctors “Again, to be some effect but also healthcare profesTranslation of nutritional requirements now enjoy your cheese, Cheesy does it: You can tians. On principle, it is wrong Astrup. and dietiwe don’t really understand,” admits sionals including doctorsI think to dietary guidance has oftennow resulted in moderation enjoy but yourincheese, tellprinciple, people toI avoid “To have healthy bones we thought youtians.toOn think something it is wrong they Astrup. advice such as, reduce intake of cholesterol but in moderation liketooravoid love something and is part of our just needed and you some to tellreally people they “To have healthy some bonescalcium we thought and saturated fat.” culture. Plus vitaminsome D, today we know that it is far reallynormal like or food love and is part of now our we just needed calcium and some However, people consume foods, not have some reallyPlus robust evidence that more you also need food culture. now we vitamin D,complex, today we and know that it is far highnormal nutrients, and translation from individual doesreally not have adverse effects… protein. We also haveneed also high discov- haveitsome robust evidence that morequality complex, and you nutrients to foods has proven problematic, wenot have to admit that we got it wrong.” ered that there seems to discovbe some it does have adverse effects… quality protein. We have also Astrup explained. we have to admit that we got it wrong.” ered that there seems to be some

Recent research suggests that full-fat food is not the villian it has been painted for decades.

Danielle Barron

talks to obesity expert Professor Arne Astrup to find out why dairy is back in fashion

The Dairy June 2019

Cheesy now enj bu

Always natural. Always fresh. Locally sourced.

Our thriving dairy industry is good for farming families, co-ops and local communities. Check your milk for the NDC Guarantee. ndcguarantee.ie

A Day in the Life Kevin Burkum Communications Director of the Global Dairy Platform How did you get into your job?

What does an average day look like?

My passion for food and ag started early. Growing up on a small dairy farm milking cows and baling hay, I have worked with and for producers and farmers throughout my career. I held a variety of senior marketing and communications roles at Dairy Management Inc., a US dairy farmer-funded organization charged with growing demand. I led marketing communications for the American Egg Board, also farmer-funded, where I was responsible for advertising, retail marketing, public relations and social media. I am very excited to return to my roots in this role at Global Dairy Platform (GDP), a not-for-profit industry association representing the global dairy sector. Food and Agriculture are in my DNA!

I’ve only been in the role a few weeks, but so far I am finding the variety very appealing. On any one day I may be preparing briefing documents for Ambassadors to the United Nations, working on a dairy development project in Africa, or developing a report on how dairy can be a key player in helping reduce non-communicable diseases.

What are your responsibilities? I lead Communications, which includes all aspects of messaging to GDP’s myriad of stakeholders. Responsibilities include strategy, brand and corporate communications, social media, public relations, issues management, media relations, and whatever needs doing. By the way, GDP membership includes more than 95 leading dairy cooperatives, companies, associations, scientific bodies and other partners that collaborate precompetitively to lead and build evidence on dairy’s role in the diet. GDP members produce nearly 32% of all and have operations in more than 150 countries around the world. Collectively, GDP membership has turnover of more than $170 billion per year.

What is the best thing about your job? I love the dairy sector and couldn’t be happier that I get to tell the world about all the benefits of dairy. I also get to work with a great group of people, from the board of directors, to the operational committee, to the staff here at GDP. Everyone works together on behalf of the global sector.

What do you see as the current challenges in the dairy industry? The global dairy sector does not lack for challenges. Certainly, the growth in popularity of plant-based proteins has impacted dairy, as has misinformation surrounding environmental sustainability and concerns over animal welfare. However, we have a strong story to tell. For instance, people are surprised when they learn that animal-sourced foods, including milk, are associated with better growth, cognitive performance and motor development among children in low-income countries. Or that emission intensity for the global dairy sector has declined 11% between 2005 and 2015. And that dairy has a long tradition of good animal care.

Is the plant-based consumer here to stay? I don’t think anyone really knows, but clearly there is room for both plants and animal-sourced foods in a healthy diet. The EAT Lancet Report itself said that if its guidelines are adopted and adhered to, much of the world’s population would need to rely on supplements to make up for nutritional shortfalls created by removing animal products from the diet. What’s more, cattle eat things humans cannot. They turn grass, corn stalks, wheat straw and by-products such as distillers’ grains and cottonseed meal into high-quality protein for human consumption.

How do you feel about food and sustainability in the future? The dairy sector is already part of the solution to limit climate change. Recent analysis by FAO found that even though dairy production grew by 30% to meet growing demand between 2005 and 2015, total emissions from dairy cattle increased only 18%. Without improvements by the sector (in terms of increased productivity per animal, better animal care and farm management), total emissions from dairy cattle would have increased by nearly 38% over this period to deliver the same amount of product. More improvements are needed, yes, but we are making great progress.

The Dairy June 2019

TOP TIPS 8 FOR PEAK PERFORMANCE

Keep Your Balance

Energy and nutrient needs vary depending on gender, age, body size and activity levels. A healthy, balanced diet is essential to all sports enthusiasts for meeting nutritional demands.

Drink Up! Ensure adequate hydration when beginning a sports session by drinking fluid throughout the day. Rehydrate after sport to replace fluid lost; water or skimmed milk are good options.

Common Sense There are no shortcuts - effective training and sensible eating are key. If needed, a sports dietitian can tailor food, fluid and supplement advice to specific needs and goals. Remember, sports supplements are not recommended for those under 18 years of age.

During Sport There is generally no need for an energy top-up during sport if the session duration is less than 60 mins, but continue to hydrate with water at breaks of activity.

Food Fuel Fuel up 2-3 hours before training/match e.g. pasta or rice with tomato-based sauce and chicken; baked potato with beans and cheese; or cereal with milk/yogurt. If needed, top up energy with a carbohydrate-based snack 60 mins before sport e.g. cereal bar or fruit smoothie.

Recover Well To Play Well Effective recovery is essential to perform your best in the next session. If your next meal is some time away, aim to start refuelling within 30-60 mins after sport e.g. sandwich with chicken/tuna/cheese; low-fat/skimmed milk with banana; flavoured milk; or yogurt with granola.

Protein Power

Milk It!

Protein foods (milk, lean meat, eggs, beans, lentils, cheese, fish, yogurt) should be included at each meal time. Consuming protein (20-25g) following an intense session is particularly useful to assist muscle growth and repair.

Exciting research indicates a beneficial role for milk in post-exercise recovery.

REHYDRATE FLUID & ELECTROLYTES (E.G. POTASSIUM)

3 R’s of EXERCISE RECOVERY

REFUEL

REPAIR

CARBOHYDRATE (LACTOSE)

PROTEIN (WHEY & CASEIN)

Natural Source of Vitamins & Minerals Calcium • Phosphorus Potassium • Vitamin B12 Vitamin B2 • Iodine

thecompletenatural.ie

Caroline Gunn NDC Nutritionist and Nicky Cosgrave, Recreation Programme Manager at the National Indoor Arena with children from the Sport Ireland camps. Photo - Conor McCabe

NDC Continues Support of 2019 Sport Ireland Initiatives The role of milk in sport is a particularly important message for children. The NDC has continued their support for the Sport Ireland National Indoor Arena Camps for a third year. Following a successful visit last year by our NDC Nutritionist to the camps to educate about ‘Healthy Habits for Better Bones’, senior staff were trained to deliver these messages on an ongoing basis across their children and teenager Easter, Summer and Halloween camps. All 4,000 participants also receive NDCbranded bags and t-shirts, along with our nutrition booklets which are specifically tailored for these age groups.

The third iCoachKids International Conference ‘Child Centred Coaching’ will take place at the University of Limerick June on 14th and 15th and will be hosted By Sport Ireland Coaching. Over 200 national and international coaches are expected to attend and will benefit from eight keynote sessions and select from multiple workshops addressing issues including session planning, physical literacy, ethics in children’s sport, holistic coaching and the role of parents in sport.

As the main sponsor of this event, the NDC will include their sport and nutrition literature in all delegate packs and David Tobin, Performance Nutritionist with the Sport Ireland Institute will give a talk on ‘Nutrition for Active Children’, which will include the important contribution of dairy as part of a balanced diet for this life stage. Those interested in attending can reserve their place at www.ickinternationalconference.com

Declan O’Leary – Coaching Development Manager; Jennifer-Anne Mulholland – UL Arena; Caroline Gunn – NDC Nutritionist; Sheelagh Quinn – Conference Director; Michael McGeehin – Sport Ireland Coaching Director. Photo -Diarmuid Greene

The Dairy June 2019

Keeping Nurses and GPs informed about the importance of dairy in the diet The National Dairy Council recently attended two health conferences, to talk to nurses and GPs about the latest research supporting the health benefits of dairy. The conference setting provided an ideal platform to showcase the NDC’s patient resources and scientific literature in this area. The NDC nutrition resources are endorsed by independent authorities, including the Irish Nutrition and Dietetic Institute, Cappagh National Orthopaedic Hospital and Sport Ireland, which gives the NDC credibility as a trusted source of information on dairy and health.

Having a presence at the conferences also showed the NDC’s commitment to supporting continued education for health professionals. Over 120 nurses attended the annual Nurses’ conference at Cappagh Hospital on May 1st, while over 400 GPs attended the AGM of the Irish College of General Practitioners on 3rd-4th May. Many attendees collected NDC literature and engaged in discussion around dairy and health.

The Dairy June 2019

DAIRY MYTH BUSTING

NEW BOOKLET RESOURCE

The volume of information on dairy and nutrition continues to mushroom across various platforms such as Twitter, Instagram, food blogs and popular press. At the same time, demand for information is being fuelled by consumer interest in food and health, while dietary trends drive high-value innovation in the food industry. This growing interest in nutrition provides an opportunity to educate about the facts on dairy, but the challenge is to gain attention among a magnitude of misinformation and dietary advice from unregulated sources.

The NDC has been monitoring various platforms which cite misinformation about dairy and have identified key myths that commonly occupy the public domain. These have been addressed and clarified in the NDC’s new 20-page booklet, ‘Common Dairy Myths’. The objective of the booklet is to provide dairy advocates and doubting consumers with the evidence that combats these common myths.

The booklet is written in a conversational tone and the topics include Nutrition; Animal Welfare; Dairy Processing; and Sustainability. The resource is being distributed to a wide range of stakeholders including consumers, health professionals and farmers. To request your free copy of ‘Common Dairy Myths’ please email us on hello@ndc.ie

The Dairy June 2019

Milk Quality Farm Walk

Wednesday, 12th June 2019 | 1:30pm The McKenna Family Farm, Derrygasson, Emyvale, Co. Monaghan A farm walk will take place on the

McKenna Family Farm, Derrygasson, Emyvale, Co. Monaghan 2018 National Winners of the NDC & Kerrygold Quality Milk Awards

Wednesday, 12th June 2019 | 1:30pm This event is organised by Teagasc, with the support of Lakeland Dairies, the National Dairy Council and Ornua, and celebrates the excellence of Irish dairy farming, highlighted annually by the NDC & Kerrygold Quality Milk Awards. The farm walk will address the following topics: • Review of farm performance • Producing high quality milk with low SCC and TBC • Sustainable milk production while caring for the environment • Reduced antibiotic usage: the case for selective dry cow therapy • Taste the difference: grass fed milk tastes better!

All welcome Directions: The farm is located adjacent to the village of Emyvale, which itself is on the N2 Dublin to Derry road. The farm will be signposted from Emyvale. GPS co-ordinates: 54.335937,-6.950582 | Eircode: H18 CY99

2019 Tour De Picnic

The Complete Natural is delighted to be back as title sponsors of this year’s Tour de Picnic. International rugby player Rob Kearney officially launched the eleventh Tour de Picnic alongside Irish R&B star, Soulé – novice cyclist and regular performer at Electric Picnic. Tour De Picnic participants cycle 80K or run 17K to the festival, testing their fitness whilst enjoying beautiful scenery and get a free ticket into Electric Picnic as well as a range of other goodies.

Zoe Kavanagh CEO of the National Dairy Council said “We are really excited to announce our title sponsorship of Tour de Picnic for the second year running. Dairy is such a great food to support exercise and training, the perfect postperformance recovery drink, milk is rich in protein – an important nutrient for muscle growth and maintenance – and provides a natural carbohydrate source to help refuel energy stores.

We are also delighted to be supporting the three great charities for this year’s Tour - LauraLynn Children’s Hospice, Ronald McDonald House and ISPCC Childline” www.electricpicnic.ie/ tour-de-picnic

The Dairy June 2019

CHEESE. Your Way!

Feast your eyes on Donal Skehanâ&#x20AC;&#x2122;s exclusive recipes for our EU Cheese campaign 2019

The Dairy June 2019

Mozzarella Arancini with Sweet & Spicy Marinara Cook time 10min

Makes 20

For the arancini: 1 tbsp olive oil 1 onion, finely diced 1 garlic clove, finely chopped 200g arborio or risotto rice 250ml white wine 750ml vegetable stock 75g pecorino, finely grated ½ x 150g ball mozzarella, cut into 20 pieces 150g panko breadcrumbs 50g flour 2 eggs To serve: 250ml passata 3 tbsp hot sauce ½ tsp garlic powder Small handful basil leaves Sea salt/freshly ground black pepper

Arancini are a Sicilian cheese-filled snack. They require a little work but are definitely worth it and a great way to use up leftover risotto.

Repeat to give you 20 in total. Place on a tray in the freezer for at least an hour until solidified to ensure they hold their shape.

Heat the oil in a medium saucepan over a low heat. Add the onion and garlic to the panand sauté for 6-8 minutes until softened without colour, add the arborio rice and toss to coat. Pour in the white wine, let it bubble away for a couple of minutes until reduced, stirring regularly. Add the hot stock, little by little until it is all used up and the rice has cooked, this will take about 20 minutes. Make sure each amount you add is soaked up before adding the next. Stir through the pecorino, season to taste then spread the risotto in an even layer on a tray lined with parchment paper. Cover with cling film and chill for at least 2 hours.

Once ready to cook, heat a large saucepan a third full with oil or deep enough to cover the arancini once submersed and allow to reach a temperature of 180˚C . Once it has almost come up to temperature add the flour, egg and panko to three separate bowls.

To form the arancini, scoop a portion of the cooled risotto into your hand. For a pattie with 2” in diameter approximately and place a piece of mozzarella into the centre.

Toss the arancini in the flour, followed by the egg and then the breadcrumbs. Placing on a tray as you go. Deep-fry for in batches of 5 for 5-6 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain. Combine the passata, hot sauce and garlic powder in a small saucepan and bring to a rolling simmer, simmer for 2-3 minutes, remove from the heat. Serve the arancini on a platter alongside the sauce and a scattering of basil leaves.

The Dairy June 2019

Cheddar & Thyme Scones Cook time 30min

Makes 8 scones

500g self-raising flour, plus extra for dusting 120g butter, chilled 1 tsp baking powder 125g Irish cheddar cheese, grated 2 tbsp chopped fresh thyme 1 tsp English mustard powder, optional 250ml milk, plus extra for brushing 2 large free-range eggs

Move over dinner rolls, these savoury scones need to feature on your next dinner menu. They go perfectly with soups and stews or served simple with butter and red onion relish.

Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1”).

Preheat the oven to 220°C/425°F/Gas Mark 7, dust a large baking sheet with flour.

Using a 7.5cm circular pastry cutter, cut out the scones and place on the baking sheet.

Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.

Press the trimmings together, roll out and repeat until you have used all the dough.

Add 100g of the cheese, 1 tablespoon of thyme and English mustard to the bowl and mix it through the crumbs. In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture (leaving about 1 tbsp of the mix in the jug) and mix through with a butter knife until a rough dough forms. Use your hands to push the dough together, making sure to include any mixture that’s stuck on the sides of the bowl.

Otherwise just cut into squares. Brush each scone with the reserved egg and milk mix, sprinkle with 25g of cheese and the remaining tablespoon of thyme to garnish. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely goldenbrown colour on top. Transfer to a wire rack to cool slightly before serving warm with butter.

The Dairy June 2019

Cheesy Gougere Platter with Charcuterie A show stopping centerpiece for your next party! Choux pastry sounds tricky but make it once and you’ll see just how easy it is- the perfect vehicle for Irish cheddar.

Cook time 45min

Serves 6

60g of salted butter 130ml of water 80g of plain flour, sifted 3 large free range eggs 100g Irish cheddar, grated 2 tsp thyme leaves, finely chopped Pinch of ground nutmeg Ground black pepper For the platter: 4 figs, to serve Grapes, to serve 100g cornichons, to serve 6 bread sticks

Preheat the oven to 220˚C/425˚F/Gas Mark 7 and line two large baking sheets with parchment paper.

You may not need all of the egg. Stir through 75g of the cheese, nutmeg, thyme and a sprinkle of black pepper.

Place the butter and water in a small saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds.

Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 3cm rounds on the lined baking sheets, leaving about 6cm in between each line to allow for spreading. Pat water on the top of each gougeres and sprinkle on the remaining cheese.

Remove from the heat and set aside and leave to cool slightly. Beat the eggs in a small bowl.

Place in the oven, reducing the heat to 190˚C/375˚F/Gas mark 5, for approximately 25 minutes until they have risen and are golden and crisp. Serve warm on a charcuterie board with the remaining ingredients.

Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. Add a little of the beaten egg at a time until you have a consistency that will hold it’s shape when piped. It should be smooth, shiny and just about fall from the spoon.

100g salame 100g prosucitto 100g kalamata olives The Dairy June 2019

Seriously Cheesy Breakfast Tacos Breakfast tacos were never something I made until I moved to Los Angeles. They are now our go to breakfast for friends! Go heavy on the cheese to ensure ultimate indulgence.

Cook time 15min

Serves 2

4 flour tortillas 2 tbsp olive oil 100g good quality chorizo, diced 25g butter 4 eggs. beaten 100g vintage cheddar, grated 4 tbsp Jalapeno relish 4 spring onions, thinly sliced Small handful fresh coriander leaves Hot sauce, to serve Sea salt freshly ground black pepper

Heat one tablespoon of the oil along with the chorizo and toss in the pan for 1-2 minutes until they pick up a little colour, set aside on a plate. Wipe the pan clean and add the remaining tablespoon of oil along with the butter to the pan, once the butter has melted add the eggs. Season. Cook gently, stirring, until just set. This will only take a minute, or less. Set aside. Place tortillas onto the pan and spread over 1 tablespoon of the relish along with a quarter of the chorizo, eggs and cheese onto one half of the tortilla, folding the other half on top. Toast for a minute on each side until golden and the cheese has melted. Repeat with the remaining three tortillas. To serve sprinkle with spring onions, coriander and a drizzle of hot sauce.

The Dairy June 2019

Honey & Ricotta Cheesecake You can switch out the gingernut biscuits for regular digestive biscuits or graham crackers here but they are worth seeking out as they add spice and sweetness to this cheesecake. Cook time 50min

Serves 10-12

300g gingernut biscuits, blitzed to a fine crumb. 150g butter, melted. 500g ricotta cheese 250g mascarpone 100ml cream 100ml honey 4 eggs, beaten Zest and juice of 1 lemon

Preheat oven to 180C/350F/Gas Mark 4. Grease and line a 20cm springform cake tin with parchment paper on the base and sides, set aside on a baking tray. Combine the biscuit crumbs and butter until completely mixed through. Press this mixture into the base of the cake tin. Place in the oven to bake for 10 minutes. Remove from the oven and allow to cool. In a mixing bowl, whisk together the ricotta, mascarpone, cream and all but one tablespoon of honey until smooth and creamy. Whisk in the eggs one at a time until completely incorporated. Followed by the lemon and flour.

Pour the filling over the biscuit crumb base and smooth off the top. Place the cheesecake in the oven and bake for 40 minutes or until golden brown. Turn off the heat and allow to cool in the oven with the door slightly ajar. Once cooled serve by cutting the figs in half, placing on top of the cheesecake, drizzle with the remaining tablespoon of honey and sprinkle with the flaked almonds, serve.

50g plain flour, sifted 3 figs, to serve 25g toasted flaked almonds 28

The Dairy June 2019

3 Cheese Beef Ragu Pasta Bake

Serious comfort food for cold nights when only pasta will do!

3 tbsp olive oil 500g beef mince 100g smoked bacon lardons 1 onion, peeled and finely chopped

Cook time 50min

Serves 4-6

2 garlic cloves, peeled, finely chopped 1 small carrot, peeled, finely chopped 250ml red wine 200ml milk 1 tsp dried oregano 750ml passata 2 tbsps tomato purĂŠe 500g rigatoni 1 litre vegetable stock 200g blue cheese, roughly crumbled 200g cheddar cheese, roughly grated 1 x 150g ball buffalo mozzarella, roughly torn

Heat 1 tablespoon of the olive oil in a large ovenproof casserole pan over a high heat. Add the mince and fry for 6-8 minutes until browned. Remove the mince from the pan and set aside on a plate. Heat another tablespoon of the oil in the pan, then add the bacon and fry for about 2 minutes until cooked through and golden. Add the onion, garlic and carrot and fry for a further 3-4 minutes. Return the mince to the pan with the red wine, milk and oregano. Bring to the boil, then reduce the heat and

simmer for 5-6 minutes until reduced by half and the liquid has thickened slightly. Add the passata along with the tomato puree, stir through to evenly combined followed by the pasta and stock. Simmer for 15 minutes, stirring almost continuously until the pasta is al dente. . Preheat the oven to 190Â°C/375Â°F/Gas Mark 5. Stir through half of each cheese along with half the basil leaves. Top with the remaining cheese, dispersing it evenly across the top and place in the oven to bake for 10-15 minutes until the cheese is golden and bubbling. Top with the remaining basil leaves and serve.

Large handful of basil leaves Sea salt and ground black pepper

The Dairy June 2019