Issue 27 | Dairy Innovation by FoodBev Media Ltd

DAIRY innovation

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foodbev com A world of food and drink

Arla Foods: back to the future Delivering profitable growth through innovation

“ There is a lot of innovation in dairy and a lot of successful innovation as well. We should be proud of it.” Arla Foods UK Head of Future Creations Arun Prabhu

DAIRY UPDATE

Special report

School milk

Dairy Boards and Councils

INNOVATION FEATURE

Dairy innovation at Anuga

PLUS IDF Berlin dairy summit; industry, innovation and ingredient news © dairy innovation 2009. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

www.foodbev.com/dairy

Issue 27 - October · November 2009

Inside this issue 5

15 16

20 36 38

43 48 49

The editor’s view dairy innovation Editor Geoff Platt shares his thoughts on a host of recent dairy events.

Innovations at Anuga Innovative products at Anuga - plus the taste 09 competition.

Innovations

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COVER STORY

Back to the future dairy innovation Editor Geoff Platt interviews Arla Foods UK’s Arun Prabhu.

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

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

Global Dairy Platform

Drinktec review dairy innovation reports from this four yearly technology event.

beverage innovation awards 2009 review

SPECIAL

26 REPORT

Dairy boards and councils News from the organisations that work to support the dairy industry.

Success for dairy drinks and packaging.

Ingredients Latest news from the world of ingredients.

Fi Europe preview Looking ahead to the meeting point for the entire food ingredients value chain.

Dairy tech focus

EVENT

30 REVIEW

IDF World Dairy Summit A comprehensive look at the recent summit meeting in Berlin.

dairy innovation technical news section.

Marketplace

UPDATE

Advertisers’ index.

World School Milk Day

Final word

A review of the 30 September international celebrations.

dairy innovation products and services guide.

Joop Kleibeuker of the European Dairy Association on messages from a conference on saturated fats.

www.foodbev.com/dairy Issue 27 - October · November 2009

CONTENTS 3

The editor’s view

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Conferences and exhibitions highlight a dynamic industry

n the UK, if you are in London waiting for a bus to come along, it is said that you wait ages and ages and ages - and then three come along together.

Well, it has been a bit like that with dairy conferences and exhibitions. You go for weeks with not much happening, and then ‘wham’ dairy event follows dairy event follows dairy event in rapid succession. After a relatively quiet few months over the summer, September and October has seen a hectic few weeks in the world of dairy conferences and exhibitions. In the UK, in September, we had the Dairy UK conference - taking place at the same time as the Drinktec exhibition in Munich, including the beverage innovation awards with Dairy Drink category. Then there was the International Dairy Federation World Dairy Summit in Berlin, followed immediately by the European Dairy Association’s conference on saturated fats in Copenhagen. With barely time to unpack your suitcase, it was time for the Dairy Council seminar on Milk and Sport in London before moving on to Bratislava for the EDA World Dairy Forum and then back to Germany and Cologne for the Anuga Dairy exhibition. In the midst of all this, the global dairy industry celebrated World School Milk Day. And I am writing this while the Worldwide Food Exhibition takes place in Chicago. Don’t ever say dairy is dull.

Now, in case you are wondering, the Editor did not get to attend all these events - there is the little matter of a magazine to produce. But I did manage to find myself at quite a few of them. Although I am sure my wonderful colleagues who help to put this magazine together and who pick up the pieces when I crash through the deadlines probably wished that I attended even fewer than I did. dairy innovation carries reports, comments, extracts from many of these events in this issue, and will continue to do so in future issues.

Positive messages So, what did I learn from all these events? I think a key message is that dairy is in good heart. Yes, it has been through enormously challenging times and undoubtedly there are more challenges and possibly setbacks to come. But, despite all this, I found a lot of positive messages out there and met a lot of people who care passionately about dairy. During a recession people are sceptical when there is talk of the ‘green shoots of recovery’. But without doubt there were positive messages out there and many people seemed to be facing the future with a little more confidence. There are a

lot of good stories out there, and dairy innovation will continue to bring them to you. Another key message was cooperation - and perhaps the biggest example of that was the coming together of seven organisations, representing the world’s dairy industry, to sign the Global Dairy Agenda for Action on the last day of the Berlin dairy summit. Those of us who have witnessed endless squabbles between two or three dairy organisations in just one country will no doubt be impressed at this unprecedented level of co-operation across national borders. But, of course, it is only the start. What happens in the coming months - both before and after the UN’s climate change meeting in Copenhagen in early December - will decide whether this euphoria is justified.

Moving forward The dairy industry is constantly changing and developing as it moves forward to meet the challenges of the day and the changing needs of the consumer. The same is happening with dairy innovation’s publisher. It was announced at Drinktec that Zenith International Publishing was changing its name to FoodBev Media.

Geoff Platt Making the announcement, Chairman Richard Hall said the key reasons for the change were that it: aligns the company name with its leading online presence at FoodBev.com; it reflects the recent purchase and integration of Food & Beverage International magazine; it asserts an intention to expand across more food and beverage sectors and segments; and it allows for further expansion in new business areas such as contract publishing and awards. And, in another exciting development, magazines in the FoodBev Media portfolio are to be available in a digital format. You can find out more on www.foodbev.com But, in the midst of all these changes, here at dairy innovation we will strive to bring you the latest news and views from the global dairy industry. 2010 might not be quite as busy with conferences and exhibitions - but it will be as busy as ever in these pages.

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DAIRY innovation

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www.foodbev.com/dairy Issue 27 - October · November 2009

EDITORIAL 5

Innovations

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Innovations at Anuga

Anuga Dairy: the sector is setting the course for the future Over 350 suppliers from the dairy sector presented their products and services as part of Anuga Dairy in Cologne in October 2009. This made Anuga Dairy - one of Anuga’s ten specialised trade fairs - the largest, most international sector platform for milk and dairy products. Overall the sector was looking to the future with optimism. This is because milk and dairy products are currently generating above average growth in turnover. Milk drinks, such as probiotic drinks, are especially in demand. Cheese is also increasing in popularity - and not just among consumers in industrialised countries. On the whole, the market for dairy products offers excellent conditions for successful positioning. Consumption of milk has steadily increased over the past few years across the globe. Especially in emerging countries, such as China, India and Brazil, the indicators in the market for milk products point to growth. According to Nielsen, trade with milk and dairy products produces the highest growth in turnover worldwide. Probiotic drinks are especially booming. Here, a large increase of 13% is being recorded. Demand is on the rise particularly in Spain, the Netherlands and Argentina. In the first of two Innovation at Anuga features dairy innovation takes a look at some of the products on show in Cologne. There will be more in our next issue. In our Cover Story (pages 22-24) we interview Arun Prabhu from Arla Foods, described as being ‘guilty of launching Lactofree’. Arun and his team identified the potential market for

lactose free products. At Anuga there were several dairy products carrying the words ‘lactose free’ or ‘laktosefreie’ or ‘lactose libère’. Arun took his lead from “a significant lactose intolerant market in the US”. On show on the Valio stand was the lactose free milk that has just been launched in the US under the Valio Real Goodness brand. New lactose free products were also featured on the Milch Union Hocheifel (MUH) stand. The company has recently extended this range and the MUH and Valio products are covered in more detail in our Innovations pages. German dairy company Omira Milch has built up a solid reputation for its growing MinusL lactose free range. There were several new products on show, covering a range of dairy sectors. For consumers who want a coffee drink to go, there is the Latte Macchiato in a 25cl beaker with lid. Chocolate milk fans can get their fix with a new larger size carton - 50cl.

response to customer requests for an additional product to add to the chocolate pudding offering. Also new was a 20cl pot of vanilla sauce with fresh cream - ideal for pouring over fruit or ice cream, or for use in cake making or other cooking. For cheese lovers there were two spreadable cheeses - a 200g tub of Käsecreme and a 125g pot of cream cheese with herbs. Both are ideal for spreading on bread or crackers or for use in cooking.

Along with its lactose free products, MUH has launched Hero Milk - Heldenmilch. This new milk is designed to refuel you with energy and keep you going throughout the day. Ideal for drinking at school, at university, in the office or even at home, the milk is packed in a 20cl carton with screw top and contains malt extract. According to the Heldenmilch website the Hero Milk will give you energy, courage and passion. Indulgency has a new name according to the Dutch dairy company Yante Creamery. The company had launched its Cuisine yogurt aimed at cooks both at home and in the catering industry. Yante claims it as the first yogurt that is “suitable for cold or warm cooking”. With only 10% fat, it is described as a healthy replacement for crème fraiche, cooking cream, sour cream and mascarpone. This versatile product is ideal as the basis for soups, salads and hot and cold sauces. And it can be used with meat, fish, potatoes and desserts. More innovation at Anuga in our next issue.

For cream lovers, Omira has added a reclosable screw cap to its 200g carton of whipping cream and introduced a new vanilla custard pudding - with cream - in a 125g tub. This is in © dairy innovation 2009. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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www.foodbev.com/dairy Issue 27 - October · November 2009

Innovations

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Innovations at Anuga - taste 09 The taste innovation competition was held at Anuga for the fourth time. 53 trend setting products and concepts from across the food and beverage spectrum were chosen for display in the special exhibition within an exhibition. Among the winning products were eight dairy products.

IttiBitz ice cream Get Silly Ice Cream, US

Caring Dairy - concept for sustainability Beemster Cheese, Netherlands

IttiBitz is a new ice cream innovation from the US consisting of small balls of ice cream that can be spooned out of their packaging. The balls come in numerous flavours and designs that be seen through the clear practical product container.

Beemster is the first dairy in the world to produce its milk with ‘Caring Dairy’, thus with a completely sustainable system. Approximately 500 Beemster farmers are organising their business using this system. The system has made Beemster the leader in the area of sustainable milk production.

Cheese in a resealable stand up pouch Vandersterre Groep International, Netherlands High quality Landana cheese specialities in a resealable 200g stand up pouch with a see through window. Available in several flavours: mild, spicy, olive and tomato, chilli sambal, cumin, walnut and green pesto.

Cream cheese in a tube Alpenmilch Salzburg, Austria Cream cheese made out of Alpine milk from the Salzburg region in two delicious flavours; natural and herb. And of course without any preservatives. It is simple and practical, straight from the tube and always to hand. The cheese can be used as a delicious spread, for fine cooking or is ideal as a garnish for cold platters.

Yogurt with olive oil Mevgal SA, Greece Yolive is a Greek natural yogurt without animal fats, with 2% olive oil: 1.5% is refined and 0.5% is native oil from Sicily. Together with the new wholegrain crackers it makes a wonderful Mediterranean taste experience. The world’s first fat free yogurt with olive oil.

Butter with Schabziger cheese Geska AG Swiss Schabziger, Switzerland Zibu - a butter with Schabziger cheese - goes perfectly with traditional and modern dishes. Traditional: spread directly on bread or as an accompaniment to boiled potatoes. Modern: on a cheese board or for delicious appetisers.

Baked sheep’s cheese Routhier-Weber GmbH, Germany

Yogurt curd dumplings and dessert sauce

Saganaki is a baked sheep’s cheese made from sheep’s and goat’s milk with a potato crust - a speciality from Greece. Suitable for all types of cooking - in the frying pan, the deep fat fryer or the oven.

Berglandmilch, Austria The dumplings can be served directly onto a plate using a spoon or scoop. Together with the fruity Schärdinger dessert sauce they make a delicious dessert.

www.foodbev.com/dairy Issue 27 - October · November 2009

PRODUCT NEWS 7

Innovations The editor’s pick of the latest new products

Email your latest product innovations to di@foodbev.com

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Müller launches new Limited Edition Fruit Corner yogurt

Nöm adds new split pot yogurts to weight management range

Raspberry and white chocolate is the combination for Müller’s second Limited Edition flavour. Introduced into Britain’s best selling yogurt brand (Nielsen Scantrack), the flavour combination has been developed to appeal to the adult palate and the sharp contrast of the black, white and rich raspberry colours in the pack design lends an air of sophistication. As well as being available in a single 175g pot, the new variant will also be incorporated in a Müller Fruit Corner Limited Edition six pack.

Nöm Dairy in Austria has added two new split pot yogurts to its Fasten weight management range. The creamy vanilla yogurt is packed in a 180g double chamber goblet with servings of strawberry or cherry. The yogurt contains just 0.08% fat and is calorie reduced, making it an ideal snack to eat between meals as well as a dessert.

Weihenstephan launches premium winter range German dairy company Molkerei Weihenstephan has introduced four winter flavours to its Premium yogurt range. The flavours include marzipan and poppy seed, pear with chocolate flakes, winter apple with vanilla and plum with cinnamon. Packed in 150g pots, the yogurts have just 0.1% fat and are free of artificial flavours and preservatives.

Onken adds Coconut to Limited Edition range Following on from the success of Onken’s first Limited Edition product - orange lemon - the newest edition to the Onken range is Limited Edition coconut. It is described as the perfect afternoon pick me up treat or it can be served as a luxurious fruity dessert - with less than 5% fat. The new yogurt is packaged in an eye catching, stylish 450g black pot.

Nöm Dairy UK launches guilt free Naturally Light range Nöm Dairy has launched its first branded non fat yogurt, Nöm Naturally Light, following the success of its newly opened £60 million UK dairy. The Nöm Naturally Light range is available in four tempting flavours: Senga strawberry, Morello cherry, Alphonso mango passionfruit and Bourbon vanilla. Each contains less than 132 calories per pot, real fruit and natural flavours. The new UK arm of the Austrian dairy giant has unveiled ambitious plans to take on Müller and become a major branded and ownlabel yogurt producer.

Yoplait launches YoPlus Light Yoplait in the US has launched YoPlus Light yogurt at only 70 calories and no fat. YoPlus includes a combination of probiotic cultures and fibre, plus vitamins A and D. Available in a four pack of 4oz cups, the yogurt is offered in three flavours - key lime pie, honey vanilla and strawberry banana.

Müller launches new products as Christmas approaches Leading German yogurt company Müller has launched several new yogurts including two Christmas themed corner of the month products. The two yogurts feature the reindeer Rudi and his friends. Presented in 150g goblets, one of the yogurts features small chocolate reindeer and vanilla yogurt, while in the other the chocolate reindeer can be mixed in a gingerbread flavoured yogurt. Nearer Christmas the yogurts will be available in special double packs that include free Rudi stickers to use on letters, cards and parcels. Müller has also added several new flavours to its Froop range of fruit on yogurt products. The new products, in 150g goblets, include mango, plum cinnamon, and apricot - all on a base of fine yogurt. The German dairy company has also launched a range of low fat (1% fat) buttermilk yogurts. Available in strawberry, peach, orange and cherry flavours, the yogurts claim to be as tasty as their higher fat relations.

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www.foodbev.com/dairy Issue 27 - October · November 2009

Innovations

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Pritchitts creates base for recipe choice

Müller adds smooth toffee to tempt new consumers

European dairy manufacturer Pritchitts has just launched Creative Base, an innovative product that combines cream with gelatine, making the perfect setting base for all types of recipes. This stable cream base can be used across a variety of sweet and savoury applications, delivering consistent results and convenience to the catering industry. Creative Base enables caterers to quickly produce high quality recipes, in large volumes, saving valuable time in the kitchen.

Müller UK has added a smooth toffee variant to its popular Müller Rice range, in a move designed to tempt even more new consumers to try the increasingly popular dessert brand. Packed in 200g pots, the Müller Rice line up currently comprises five fruit based pots, including the Limited Edition apple blackberry introduced in the spring, as well as original and vanilla custard.

New Protein Blitz powders deliver fast acting muscle fuel Next Protein Inc has introduced double strength Protein Blitz, a new line of advanced whey protein isolate products specially designed for serious training and available in vanilla crème, milk chocolate and strawberry cream. Each serving of Protein Blitz contains 8g of the anabolic driver - Leucine, 60g of peptide bound amino acids, 16,000mg of the

muscle fuelling branched chain amino acids, 280 calories, and just 1.5g of fat. Protein Blitz is also available in a ready to drink format. Each 20oz Protein Blitz drink contains 30g of advanced fast acting muscle fuel and 7800mg of muscle building BCAAs (Branched Chain Amino Acids). Protein Blitz drink is available in grape, punch and orange mango flavours.

Olympia adds cream and puddings to range

Reduced fat cream to whip up a storm Weight Watchers has launched a reduced fat thick cream with 70% less fat than standard double cream. Manufactured under license by Dairy Crest, Weight Watchers reduced fat thick cream is packed in a 200g pot and has 12% fat and contains just one Weight Watchers point per 30g serving. It can be used in the same way as full fat double thick cream in sweet and savoury recipes.

Mars launches UK’s first chocolate probiotic drink Mars Consumer Drinks aims to revitalise the probiotic drinks category with the launch of the new Galaxy chocolate probiotic drink. Galaxy probiotic drink contains real Galaxy chocolate and contains just 68 calories per bottle and 2% fat. The pack design features the familiar Galaxy chocolate brown with a splash of pink for an eye catching shelf presence. Mars Trade Relations Manager Bep Sandhu believes the combination of introducing something completely different, a chocolate probiotic with a highly recognised consumer brand, will revitalise and drive new customers to the category.

New Danonino drink targets Romanian children

Belgian dairy company Olympia Dairy has introduced Top White cream, a UHT cream packed in a 1.5 litre bottle. Described as being extra white and extremely firm, the cream is an ideal decoration for pastries, mousses and desserts. It has a shelf life of three months. Olympia has also added two new flavours to its puddings range vanilla and chocolate. These are served in 100g pots and are also available without added sugar, suitable for diabetics.

Danone Romania has expanded its Danonino dairy product range for children with the launch of a new drinking yogurt, reports functionaldrinks from Zenith International. Available in strawberry and peach flavours, the drinking yogurt is packaged in a 180g bottle. It is positioned as a good source of both calcium and vitamin D with a recent study showing that children in Romania have insufficient dietary intake of these two ingredients. The drinking yogurt sector is fast growing in Romania and, upon launch, Danonino was the only product of its kind targeted at children.

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www.foodbev.com/dairy Issue 27 - October · November 2009

Innovations Coca-Cola tests Chinese dairy market with new drink Coca-Cola China is making its first foray into the dairy sector with the launch of a new dairy drink, according to a report on www.media.asia. Minute Maid Pulpy Super Milky was formally unveiled at an event in Shanghai that included pop star and Minute Maid spokesperson Eason Chan, along with 1,200 consumers. The drink is made from fruit juice, milk powder, whey protein and coconut and was developed at Coca-Cola’s new US$90 million Global Innovation Technology Centre in Shanghai. It will be available in three flavours mango, peach and pineapple.

Mlekpol adds two new milks for on the go consumers Polish dairy co-operative Mlekpol has introduced two new flavoured buttermilks packed in half litre paperboard cartons. The two milks, ideal for consumption in schools or on the move, are available in strawberry or chocolate.

Parmalat launches Purfiltre organic milks Parmalat Canada has launched two extended shelf life organic milks under its leading premium milk brand Lactantia. The two Purfiltre milks have added vitamins A and D and are available in 1% and 2% fat versions in Quebec. Made with milk from Quebec Organic Dairy farms, they are packed in 2 litre cartons and have a shelf life of 36 days.

New buttermilk pack responds to consumer demands Germany’s Molkerei Weihenstephan has packaged its fruit buttermilks in a Tetra Top bottle with screw cap following a survey in which 70% of buttermilk consumers said they wanted a pack that was easier to open and could be resealed. The drink is packed in 400g bottles and is marketed as a healthier alternative to snacks and sugary drinks. It is available in eight flavours - strawberry, raspberry, orange, lemon, cherry, peach, fruits of the forest and multi-vitamin.

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Valio lactose free milk launched in US With around 12 million people on the US Eastern seaboard who suffer from lactose intolerance, Valio lactose free milk has been launched in the US under the Valio Real Goodness brand. It has been added to the product range of nearly all the East Coast retail chains and is available in 3,200 stores. Valio lactose free milk is now available in 12 countries including the US. Valio Real Goodness milk is manufactured by family owned Byrne Dairy in upstate New York, with the special expertise needed in lactose free milk production provided by Valio itself. In the longer term, Valio aims to reach the entire target group of 60 million lactose intolerant consumers in the US.

Müller chooses American recipe for latest Limited Edition milk Müller has taken a recipe out of the American diner for its latest Limited Edition milk drink. The German company has launched a range of new products including the American brownie milk drink, based on the popular American chocolate cookie. The milk drink is packed in a 42cl polybottle.

MUH expands lactose free product range German dairy company Milk Union Hocheifel (MUH) has expanded its lactose free range to provide people with lactose intolerance a wider range of milk products. There is a 3.5% fat milk and a 1.5% fat milk, both packed in 1 litre Tetra Pak square cartons, and a half litre full cream chocolate milk (3.5% fat) in a SIG Combibloc carton with straw attached. And for cooking and spreading on desserts there is a 200g carton of long life whipping cream with a screw top. This product has 30% fat. MUH stress that despite being lactose free, components such as protein and calcium remain in full measure.

Enriched milk for small geniuses Puleva Food, a subsidiary of leading Spanish food group Ebro Puleva, has reached an agreement with Omega-3 specialist Martek Biosciences to include the life’sDHA ingredient in its products, reports functionaldrinks from Zenith International. The first product to contain the ingredient is Puleva’s Peques 2 follow-on milk. The new milk also contains casein and whey protein in a similar ratio to that of breast milk.

www.foodbev.com/dairy Issue 27 - October · November 2009

PRODUCT NEWS 11

Innovations Land O’Lakes introduces better for you American deli cheese Land O’Lakes has introduced an American deli cheese with 25% less fat than its regular variety. Its 2% milk American deli cheese was developed in response to the consumer trend toward healthier living. The company says it strives to offer a product that has both great taste and is better for you. It believes the new product really does deliver on both counts. According to the NPD Group, the consumption of healthy cheese is driving overall cheese consumption growth, and 2% milk drives the majority of fluid milk consumption. (Source: The NPD Group/NET Indv In-Home Database.) Land O’Lakes says it is the only service deli cheese manufacturer featuring an American cheese product made with 2% milk - part of its effort to introduce innovation and healthy living to the deli category.

Dairy Crest relaunches Clover with fresh pack design Dairy Crest has announced new packaging and logo for its leading dairy spread brand Clover - part of a £5 million investment for the relaunch of the brand. The UK dairy company is positioning Clover in the middle of the butters and spreads category with a ‘half the saturated fat’ message for health conscious consumers. This makes Clover unique in this category, according to Dairy Crest. It is the only brand churned like butter yet with half the saturated fat.

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Norseland ‘Junior Dragon’s Den’ leads to listing in Tesco A cheese developed by speciality blender Norseland and based on a recipe designed by a group of Somerset, UK, school children - Wensleydale with sour cherry and plum - has gone on sale in Tesco stores across the UK. A year ago Norseland Ltd and Tesco set out to find the brightest - and most creative - young business brains. Over 40 youngsters from four local schools were invited to pitch their suggestions for a new cheese, in a Dragon’s Den style competition, to be in with the chance of seeing their product stocked in the UK’s leading supermarket. Following a gruelling presentation, the traditionally crumbly texture of Wensleydale was chosen as the base cheese to compliment the natural bittersweet flavour of the sour cherry and plum. It was this combination that attracted Tesco to the unique product.

Pilgrims Choice unveils waxed wonders for Christmas A new range of authentic waxed cheese truckles are being launched by Pilgrims Choice in time for the Christmas cheeseboard rush. Each truckle is encased in a rich colourful wax coating - including ruby red, bottle green, vibrant orange and opulent ebony. There are eight mouth watering flavours; Wensleydale and festive fruits; Wensleydale with cranberry; Wensleydale with apricots; Double Gloucester with onion and chives; smokey Cheddar; mature everyday; farmhouse mature; and vintage Cheddar.

Rachel’s gives cottage cheese a boost Many people believe that cottage cheese is a much under rated dairy product that too often is overlooked. Rachel’s in the US has given the product a much needed boost with a range of 5oz pots in a variety of flavours, including: cucumber dill, roasted red peppers, sun-dried tomato pesto, lemon verbena berry, pear mangosteen and pomegranate cranberry. © dairy innovation 2009. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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www.foodbev.com/dairy Issue 27 - October · November 2009

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

This report on innovations from Japan is brought to you through our partnership with Beverage Japan magazine. Yoshihiko Hani is the President of Beverage Japan and Steve Galloway is International Strategy Director and Co-Founder of Exigo Marketing, an international management consulting firm based in the UK, Japan and South East Asia, specialising in strategic marketing, innovation and market entry in the food and drink industry. This month we feature several coffee drinks. Coca Cola has brought out two new coffee innovations. It has tied up with Italian roast coffee brand illycaffè to bring two new canned coffee products to market under the illy issimo name (from Italian meaning ‘the very best’). There are two products; Latte Macchiato (46kcal per 100g) and Caffè (24kcal per 100g) and they are marketed as sophisticated products sporting the metallic design used by Coca-Cola for the drinks in other overseas markets. Targeting urban 20-30s who frequent cafés but who do not drink canned coffee, the drinks can be sold hot or cold and are available in high end supermarkets, import stores, hotels and cafés.

It also introduced Georgia Gear, an RTD coffee in a new style PET bottle designed for drivers. The new ‘double grip’ design allows the bottle to be easily grasped from the top or from the side when driving. It comes in two types: non sugar black, and low sugar milk iced coffee. Both products can be drunk at room temperature and are sold through retail and vending outlets. AGF have launched Blendy Cafe-o-lait Zero Fat, a 0% fat iced coffee drink. It is made from 8% non-fat milk solids and contains 76-120kcal per 20cl container. It has a shelf life of 90 days if stored at under 100C. AGF has also launched Maxim Torori Ren-nyu Azuki, a dairy dessert drink with a traditional Japanese sweet bean taste. It is made of sweet bean paste, condensed milk and fresh

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cream from Hokkaido. Milk content is less than 50% and it contains 4.5 % milk fats, 5.8% non fat milk solids. It also contains condensed whey, sugar, whey powder, azuki, agar, green tea and flavouring. Packaged in a 20cl plastic lidded cup, it has 16 days shelf life if refrigerated.

DyDo Drinco’s Milk Caramel Shake and Milk Cocoa are new beverages based on confectionary and produced in collaboration with Japanese company Morinaga. Part of the Hukkokudo brand, these drinks are in the second round of products introduced to take advantage of a wave of nostalgia for products and presentation of the Japanese Showa era (technically 1926-1989 but often linked with the style and popular culture of the 60s and 70s). The Milk Cocoa contains cocoa powder, milk, sugar and cream for a rich taste (51kcal per 100g) and the Milk Caramel Shake contains a sweet mixture of eggs, milk and sugar plus a Morinaga caramel sauce (49kcal per 100g). Each is sold in a 280g steel can. CocoPresso is a new canned coffee drink released as a result of a collaboration between Pokka and Meiji Confectionary. The target group is 30-50 year old males and the company is using musicians appealing to this age group in the

drink’s advertisements. The name is a combination of ‘cocoa’ and ‘espresso’ and the company claims it is a new type of coffee drink, containing more than 5g of coffee beans per 100g, and more than 0.5g of cocoa. It is sold in a 190g steel can, and contains 41kcal per 100g. Nihon Milk Community has launched a drink type yogurt with Lactobacillus gasseri SBT2055. Yogurt Gasseri SP is non fat (0.1g), with no sugar, containing 43kcal and is targeted at males and females in their 30s conscious of body shape. It is produced by Luna Bussan and can be stored for 18 days unopened at less than 100C. It is sold in a 110ml plastic bottle. Also from Nihon is Nokyo Kenko Saien Vegetable Drink Yogurt, a low fat yogurt drink with 40g of vegetable juice from carrots and eight other vegetables. The drink, packed in a 190g carton, contains calcium, potassium, fibre and beto-carotene. The product can be stored for 18 days unopened at less than 100C. Beverage Japan is represented in Europe and Asia by Exigo Marketing: www.exigomarketing.com. For more information, contact: steve@exigomarketing.com

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fter nine years of trading, on 14 September, Zenith International Publishing became FoodBev Media. “We have simply moved beyond our print origins to a broader media world and the time has come to reflect that in our name,” commented FoodBev Media Chairman Richard Hall. “The new name stems from our rapidly growing online presence at FoodBev.com,” added Group Editorial Director Bill Bruce.

foodbev com A world of food and drink

For daily news, industry opinion, interviews, innovation galleries and more, visit FoodBev.com every day and if you would like to sign up for daily newsletters, bringing the industry’s top stories direct to your desktop, visit www.foodbev.com/newsletters Here is a round up of just some of the top dairy stories featured on FoodBev.com in recent weeks . . . BUSINESS

Laiteries de Saint-Denis-de-l’Hôtel acquires l’Abeille French dairy and drinks company Laiteries de Saint-Denis -de-l’Hôtel has acquired l’Abeille, a soft drinks producer based in Cholet, from Duke Street Capital.

DeltaMilk to acquire FrieslandCampina’s cheese plant DeltaMilk has agreed to take over Royal FrieslandCampina’s cheese production plant at Bleskensgraaf in the Netherlands.

PLUS quarterly results from Group Danone, FrieslandCampina, Fonterra, Nestlé, Danisco, Saputo, Wimm-Bill-Dann, Mengniu Dairy, Glanbia and Dairy Crest.

GENERAL NEWS

Antonio Federici wins ‘Best ice cream in the world’ Two British ice cream makers are celebrating a unique win for an ice cream inspired by their Italian grandfather’s 100 year old recipe.

Farmhouse Cheddar lost in space An attempt by members of the West Country Farmhouse Cheesemakers Group to put a 300g wedge of Farmhouse Cheddar into space didn’t quite go according to plan.

French investors milk cash cow With savers getting small returns from banks, French investors have been beating the credit crunch by sinking their cash, quite literally, into cows. © dairy innovation 2009. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

www.foodbev.com/dairy Issue 27 - October · November 2009

NEWS 15

Global Dairy Platform

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GDP Annual Meeting draws worldwide participants

bout 100 industry leaders travelled from all over the world to attend the Global Dairy Platform Third Annual Meeting, held in Berlin on 19 September. Peder Tuborgh, CEO of Arla Foods, opened the meeting on behalf of GDP Board Chairman Andrew Ferrier, CEO of Fonterra, by highlighting the reason GDP was created — to increase the demand for dairy by global collaboration. He discussed the “positive messages about dairy products as ‘healthy and nutritious’ being eroded in the minds of consumers,” and the GDP founders acted because they saw the (perception about dairy) balance being moved in the wrong direction. “Our aim was to reduce the negatives and start tipping the balance in the right direction by adding collective weight and collective effort to the positive side of the balance,” ultimately increasing the demand for dairy. The meeting, moderated by Zenith International Chairman Richard Hall, focused on GDP’s three key issues: Milkfat, Nutrient Density and Climate Change. Members were enthusiastic about the progress which has been made so far and the way in which GDP is helping to catalyse organisations working together to achieve the outcomes which are required.

Elevating milkfat Neutralising the negative image of milkfat is a main focus for GDP, as well as countries facing obstacles with regulations on products containing saturated fat (SFA). The meeting concluded that the dairy industry was facing a critical 10 year period regarding the treatment of milkfat. The current trend towards aggressive government policies to reduce SFA intakes over the next few years will demonise and create barriers to purchasing dairy products. Although companies have reacted by producing lower fat options, recent science suggests: a wider range of dietary and

lifestyle factors contributing to cardiovascular disease (CVD) than just SFA intake; the existence of clinical data suggesting that products such as cheese have little effect on CVD biomarkers; the need for people to increase their intake of key nutrients provided by dairy products; the regulatory environment continues to become more negative towards dairy products due to their SFA content. Recognition was given to the work which has already been completed by the Milkfat Research Sponsors Group (MRSG) in forming a common consensus on the current available science. The MRSG also has been actively involved in identifying research gaps and starting to review specific areas, such as the effects of fat when naturally present with other nutrients in cheese; the group is actively supporting two Danish studies and will start acting as an advisory board in this area; and work has been commissioned to comprehensively review the health effects of ruminant transfat. The meeting agreed that the following short term action is required: • Ensure that the dairy industry agrees on scientific evidence and could present a common approach in discussions with the wider science and regulatory communities. • Differentiate between the different fatty acids in milkfat and the functions they perform within the body. • Establish the extent to which the science has changed to indicate a wider range of lifestyle and dietary influences leading to the onset of CVD. • Promote a concept of individualised ‘balanced’ diets in co-operation with other food sectors to seek an alternative from the “don’t eat . . .” messages of the regulators.

Peder Tuborgh • Highlight the positive effects of fats in providing energy for the young and the elderly and in developing countries. • Highlight the effects of fat on providing taste and indulgence. Success will be reflected in the development and implementation of an international plan targeted at influencing policy makers across markets to achieve a more balanced view of SFA compared to other factors influencing CVD biomarkers. There was recognition that gaps exist in our knowledge; therefore the MRSG is working on identifying them and will commission research to add to the growing evidence base for a change to the current paradigm. This initial research is likely to focus on cheese to resolve the varying results provided by previous epidemiological and clinical studies regarding cheese consumption.

Richard Hall proactive stance of the global dairy industry. Details of all of the case studies are available on a new website dedicated to sustainable dairy: www.dairysustainability-initiative.org Global Dairy Platform will continue to support efforts to add to the database and make it a dynamic and transparent tool to communicate the industry’s commitment to greenhouse gas (GHG) reductions. The next step is to communicate and demonstrate this commitment to delegates ahead of the COP15: United Nations Climate Change Conference to be held in Copenhagen in December.

Berlin showcased the successful unification of the dairy industry to address climate change issues. The work of GDP in collaboration with other regional and international organisations was highlighted during the Annual Meeting when seven global and regional dairy organisations, including EDA, ESADA, FEPALE, GDP, IDF, IFAP and SAI Platform came together to sign the Global Dairy Agenda for Action on Climate Change.

Also featured at the Berlin World Dairy Summit was an update from Pierre Gerber, FAO, on work supported by GDP through an IDF grant, to disaggregate the livestock GHG levels by region and species. Initial work suggested that the emissions per unit of animal protein are substantially lower in a combined dairy/ beef production system than in specialist beef production systems and therefore emissions from beef and dairy should be addressed as an integrated system. Feed digestibility and milk yield also were determined to be key factors in influencing emission levels creating considerable variation between different types of farming systems such as modern intensive facilities and developing world extensive systems that use lower digestible food sources.

The Global Dairy Agenda for Action is backed by a database of 260 sustainability projects from 40 different countries, providing evidence of the significant

The project will provide a report on the dairy sector carbon emissions before year-end and will report on all species early in 2010.

Climate change global initiative

16 NEWS

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Work on the GDP funded SAI Platform Dairy LCA Project to collect case studies for the evidence base behind the Agenda for Action is also progressing well. Brian Lindsay, the consultant funded by GDP to work with SAI who also Chairs the IDF Environment Committee, has provided considerable assistance within IDF on documenting a globally agreed LCA methodology for dairy supply chains. Adoption of the methodology is critical to the success of these initiatives. Brian has been working hard at building a communications network to assist in implementing the common approach. Successful achievement of all of the 2009 goals in the area of climate change means that planning is well underway for further consolidated progress and expansion on the good work done to date.

www.foodbev.com/dairy Issue 27 - October · November 2009

Nutrient density across the globe “Milk: nature’s perfect food, the single most important food for anyone to consume,” was the message proposed at the start of an active discussion about the concept of Nutrient Density of dairy foods at the Annual Meeting. Members agreed that there was a need to have a strong unified core message about dairy which could be echoed in both commercial and generic campaigns. Much interest had been generated around the concept of Nutrient Density since last year’s Annual Meeting: DMI continues its programme of work with the Nutrient Rich Foods Coalition; the Utrecht Group made the unprecedented move of holding

consecutive meetings on the subject, the European Dairy Marketing Forum commissioned Danish communications agency Kernel to create a campaign suitable for implementation across Europe; the IDF surveyed all its National Committees to review ongoing work and provide direction for further work on the subject and the EDA adopted Nutrient Density as a key issue to approach the European Commission regarding discussions about nutrient profiling. Many other individual companies and national associations have commissioned campaigns based around the nutrient content and density of dairy products. However, the issue of ‘how nutrient dense foods should be defined and measured,’ caused much discussion. The use of

the US Nutrient Rich Foods model has been offered but may not provide the best fit to all markets. Many thought the acceptance of a single approach was of greater importance than adopting a specific model. There was agreement that a workshop should be held in the UK in February 2010 to clarify the scientific definition of nutrient density so that communications to regulators and consumers could be developed. While Nutrient Density offers a highly useful vehicle for communicating about milk and dairy products, members also stressed the importance of continued messages about taste and indulgence, characteristics so vital in maintaining demand for all dairy products, including ice cream.

For more on the subject of nutrient density, visit www.foodbev.com

NEWS 17

Drinktec review

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Drinktec boosts the beverage industry

rinktec 2009 held in Munich from 14-19 September gathered together the top decision makers in the international beverage and liquid food industry giving the sector a much needed boost. “Virtually all the CEOs and Presidents from companies around the world turned out here,” was the unanimous opinion of the exhibitors, all of them praising the high calibre of visitors. Intensive talks laid foundations for investment decisions; while many exhibitors reported they had signed up business agreements at the fair. There was plenty to see with many companies saving new launches for this four yearly technology leviathan.

Bericap opens wide for dairy drinks Bericap showcased its 38mm 2-start and 3-start caps for wide mouth on the go bottles.

Meadwestvaco opens up to sustainability Meeting consumer and retailer demand for a reduction in packaging, MeadWestVaco has developed a number of cut away packs using considerably less packaging and allowing a view of the product within.

Reduce energy consumption with Sidel’s ECO Services Finpac offers easy open multi-packs Sleevepac by Finpac of Italy allows packs to be clustered in two, three or four bottles with an easy tear open strip. The shrink sleeves are applied in a heat tunnel and there were a few companies at Drinktec offering variants of these new easy open packs. Finpac works with many brand names worldwide, applying well fitting shrink sleeves for companies expanding their dairy offering to include functionality in terms of prebiotic, probiotic, wellness and beauty drinks.

How does one ensure profitable use of production capacities, while also reducing environmental impact? The answer is just three letters long: ECO. At Drinktec, Sidel launched a new family of products and services, that is aimed at helping bottlers and bottle manufacturers improve the productivity of their equipment in a demanding business context, while also delivering better environmental performance.

The first two ECO Services, ECO EIT and ECO Booster, help reduce the impact of packaging materials (lightweighting, use of recycled materials, etc), decrease water and energy consumption as well as waste and emissions.

18 EVENT REVIEW

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ColorMatrix barrier technology Lactra is an opaque white liquid technology that minimises the transmission of both UV and visible light through PET containers to reduce photodegradation of a number of key dairy components. Utilising ColorMatrix’s proprietary CoolRun carrier system, Lactra optimises pigment particle size to achieve maximum light reflection from minimal product whilst maintaining a good visual appearance to the final container. It offers excellent polymer compatibility and optimised processing. Other products on display include: Amosorb SolO2 engineered to extend shelf life for oxygen sensitive beverages packaged in PET, ideal for lightweighting; DosiXpress a rapid online

colour match, development and delivery system now available for PET; MiniMetrix a new flexible dosing system for ColorMatrix’s advanced liquid colourants and additive technologies.

GEA offers direct drive concept for dairy Dairy technology is the first group of users to whom GEA Westfalia Separator has provided access to the system of integrated direct drive Westfalia Separator directdrive. The drive is housed directly underneath the bowl in the frame. This new type of drive concept for permanent availability of the separators is being used for the first time in practice in the separator CSE 500 for removing bacteria from milk. A key component of Westfalia Separator direct drive is a premium service package with Westfalia Separator

we watch which was also presented on the stand. In the dairy, the CSE 500 is used for bacteria removal as well as separating and clarifying milk and whey.

RKW offers ultrasonic welding with quartz film Multipack film specialist RKW has five factories in West Europe with a total print capacity of 1 billion squared metres and has a number of films of interest. Its wrap around shrink sleeve labels have a 70% shrink rate and so fit snugly into deeper contours.

Krones’ single process solution The Ergobloc L premiered by Krones at Drinktec enables PET containers to be produced, labelled, filled and capped in a single process. The intelligent control concept upgrades the efficiency of the entire BLOC synchronised system.

be operated individually as well, as needed maintenance, change over. In the event of a malfunction, the module concerned is decoupled under electronic control and can be re-engaged even when the system is running at full speed.

The newly developed visualisation feature, designed as a centralised information and control interface, has been responsively configured to the operator’s actual needs. And the new, harmonised servodrive concept enables all the modules of the Ergobloc L to

For the first time, there’s a BLOC synchronised solution for the dry end. This, too, was showcased. The Ergobloc D combines field proven standard machines to form a coherently harmonised system for end of the line packaging and palletising.

The company has been reducing the thickness of its multi-pack film. Most common is 50-60 micro (for 6 x 1.5 litre) this has now been reduced to 37 micron with a 30 micron thickness underdevelopment. An enviro friendly film that is lower in weight than others - the most effective way to reduce weight is to reduce resin and this is just 50 microns. Another move is to use rPET to make regranulated film for labels and pouches.

which can be used on PP, PA and PET too. The GrabPack, entered in the awards in conjunction with Hartness Sustainability Solutions, is just one example of a perforation application which allow the consumer to remove just one bottle while the rest remains intact.

For dairy applications including milk RKW has developed ultrasonic welding for PE structures using not a laminate but a quartz film

www.foodbev.com/dairy Issue 27 - October · November 2009

EVENT REVIEW 19

Dairy success

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at the beverage innovation awards 2009

airy drinks and packaging featured in the 2009 beverage innovation awards. Finalists were announced and winners presented with their awards at a glittering gala dinner in Munich, on 15 September, attended by over 500 industry representives. The gala dinner - the biggest gathering ever seen in the industry - took place during Drinktec, the world’s largest drinks technology trade show. This year’s awards programme attracted over 340 entries from 40 countries in 24 categories, celebrating excellence and innovation in the international non-alcoholic drinks industry - including dairy drinks. Representatives and members of awards partners UNESDA, the Union of European Beverages Associations, and WAFG, the German alcohol-free drinks association, were joined by members of other industry trade associations plus senior managers from more than 100 businesses from over 40 countries.

Richard Hall

The awards gala dinner was introduced by FoodBev Media Chairman Richard Hall and WAFG President Dr Klaus Peter Stadler - and hosted by FoodBev Media Group Editorial Director Bill Bruce and beverage innovation magazine Managing Editor Claire Phoenix. Bill Bruce commented: “The non-alcoholic drinks industry has delivered an impressive range of innovations and initiatives. While the development of new flavours and new packaging keeps the industry one step ahead

Dr Klaus Peter Stadler

of consumer demand, it is also increasingly demonstrating best practice in environmental responsibility.” The evening began with a champagne reception, and an international concept dinner followed by the highlight - a double screen presentation of all entrants and winners. The evening ended with entertainment and dancing to Sera Golding and the MiB Band until well past midnight. 24 category winners, finalists and participants celebrated in style.

Bill Bruce

2009 beverage innovation awards online Visit FoodBev.com for • videos of all entries, finalists and winners in each category • video highlights from the awards gala dinner • interviews with winners • Drinktec event gallery

Claire Phoenix, with Andrew Gibb of Best overall concept winner Preshafood from Australia

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www.foodbev.com/dairy Issue 27 - October · November 2009

Videos of the awards presentation and interviews with winners, at . . .

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Best new pouch In the packaging section of the awards, the Ecolean Group won the Best new pouch category with the Ecolean Air Aseptic pouch which weighs just 14g 40-50% of a conventional liquid food carton or bottle.

Best multi-pack Best new dairy drink The winner of the Best new dairy drink category was Marks & Spencer of the UK for its banana, date and oat dairy smoothie. Part of an expanding range of delicious functional drinks from M&S, this low fat probiotic yogurt drink contains Bifidobacterium which, when eaten in sufficient quantities, is shown to have a beneficial effect on gut health. It also contains Omega-3 to help maintain a healthy heart and calcium and vitamin D to support healthy bones.

Elopak won the Best new multi-pack or crate category with its Multipull system - a user friendly paperboard tray with a handle for convenient portability.

The award was collected by Richard Veit of Interbrand on behalf of Marks & Spencer. The finalists in the Best new dairy drink category were Shaken Udder top notch milkshakes and Optifit liquid breakfast from Aldi, with probiotic bacteria. Optifit was also a finalist in the Best new functional drink category. Highly commended was Nurishment Extra from Enco Products, a vitamin enhanced nutritional boost for people on the go. In resealable 310ml bottles for children and adults.

Other dairy finalists and winners In the Best ethical initiative category, which was won by the PepsiCo Foundation, The Staging House was a finalist with its Asda Dairy Bus education initiative. A finalist in the Best TV or cinema advertising campaign category was Coca-Cola Hellenic Cyprus with Lanitis for its advertisement for the five flavour milk shake range Shake.

漏 dairy innovation 2009. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

www.foodbev.com/dairy Issue 27 - October 路 November 2009

AWARDS 21

Future creations . . .

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bring future success Business commentators and industry pundits tend to agree that a period of recession is not the time to cut out innovation - despite the financial pressures. That theme was headlined in a recent webinar that featured Arun Prabhu, the Head of Future Creations at Arla Foods UK. Arla Foods amba has a history of innovation in the dairy industry and Arun has an obvious passion for his chosen subject, as dairy innovation Editor Geoff Platt discovered in a recent interview. The dairy innovation interview I have seen you described as ‘a long time creativity and innovation practitioner’. Tell us something about your background - how long have you had a passion for innovation? I started my career in advertising as a copywriter in Bombay and I did that for five years. Then, when I arrived in England looking for a job, I came across an innovation consultancy - I found them by mistake so I kind of fell into the innovation game by accident. I enjoyed working with different companies around the world on different innovation projects - companies such as Nestlé, Coca-Cola or Unilever - working with innovation or brand teams. I enjoyed that but something was missing - and that was the sense of accomplishment from owning a project and bringing it to life myself. In an innovation consultancy, you could get involved in different stages on the innovation process - but it wasn’t usual for the company to keep the same innovation agency throughout the whole process. Some of the projects never saw the light of day - but even if they did you could never claim it was your project - it belonged to the

client. So I was missing that sense of accomplishment and that brought me to Arla Foods when they were looking for an innovation manager. I knew it would not be plain sailing but I wanted to have the challenge of pushing ideas through a corporate system. Clients used to talk about the difficulties of working through all the various parts of the corporate chain.

Products and services from dairy companies need to evolve Tell us why innovation is so important - especially in dairy?

Arun Prabhu As the needs of the consumer evolve, so the products and services from dairy companies need to evolve. Some experts tell us that innovation is just as important, if not more so, during a recession. Yet the tendency, so often, is to cut NPD in order to save money. What is your message on innovating in a recession? I think there are five key tips for working in a recession

- in fact I believe they are good practice even if you are not in a recession. The first one is - focus on the consumer. If there is a strong consumer need that is currently not being met by any other provider then you are already ahead of the game. The second one is to prune the innovation portfolio. I read of companies that have innovation portfolios of 80 to 100 projects.

30 to 40 years ago, in the UK, it was normal to receive your milk on the doorstep, from a milkman, delivered in a glass bottle. Over a period of time, with the growth of supermarkets, people changed their shopping habits and the need for milk deliveries at home, daily, changed. If the dairy industry had not embraced that change, the consumers would have found another solution. © dairy innovation 2009. 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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In my opinion that is madness. A system cannot cope with 80 innovation projects - and I am talking about game changing projects, not just flavour changes. Projects that have a lot of risk but also will have a lot of impact. You need to prune those down to say half a dozen to a maximum of 20 or so - depending on the size of your company. The third is to align with the needs of the business - and this is especially important during a recession. We have our strategy that we announced about two and a half years ago when the new leadership team came in. One of the rungs of that strategy is to build platforms for growth and development. And innovation is very much a part of that. Now in a recession our strategy is still holding solid but we need to understand that the short term goals might change a bit. And we need to adapt what we do to the needs of the business. It may be that the company does not need innovation but needs renovation or rejuvenation of existing brands - but that is also the job of the innovation team, it is not only about NPD. The fourth one is adding value to all people in the value chain - and the four key stakeholders that we have identified are: the end user and the shopper (not always the same), then the customer (in our case the retailer) and finally ourselves. If you have a proposition that is adding value to all these four stakeholders then you are on a strong wicket. And number five, the final one, is about attitude and engagement with the wider business. I have worked with innovation teams that do not like to share their ideas with the wider business in the early stages. They work in secret before they reveal their invention - and, in my experience, that is often too late.

They haven’t brought people on board and people get scared of new stuff. If you engage with the wider audience, and this includes customers in the supply chain, and other parts of your own business, you are able to address concerns early and bring people on board early and so they feel a part of it and you do not get that much opposition later on. You have been described as being ‘guilty of launching Lactofree’. Tell us something about how that came about. Lactofree was very much about tracking new territory, drawn from an understanding of consumer needs and a new technological breakthrough. When I joined Arla in 2004 we looked at the dairy market in the UK and found that there was a gap in the market for a dairy based lactose free drink. We had looked at what was happening in the US - because a lot of trends seem to start in California, move east to New York than cross the Atlantic into the UK and then on to the rest of Europe. Around this time there was quite a significant lactose intolerant market in the US and we believed that the UK was ready for such a market and that was where our idea was born - looking at a category and the opportunity from a new technology that we had developed. This had allowed us to create a lactose free milk that had virtually the same taste as a standard fresh milk. We needed to test our hypothesis and we looked at various sources of data that suggested that in the average European population, between 7 and 15% of that population is lactose intolerant. Among some ethnic minorities - such as Afro-Caribbeans - it is about 75%, and among Asians 90%. That was what the data suggested, but it was not what the reality demonstrated to

Arla’s range of Lactofree products includes cheese, milk, yogurt and long life milk

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Future creations . . .

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bring future success us. We went out to speak to people and there was a very low awareness of lactose intolerance. People were subconsciously dealing with it. Some had learned to live without milk or had switched to soya drinks. We spoke to soya consumers and found that, at that time, 20% were drinking soya because they were lactose intolerant. That suggested to us that 20% of soya consumers could come back to cows’ milk if we had a suitable product. This research gave us an idea of what the size of this opportunity might be. So we knew there was a gap in the market. Our next step was to create the brand. When we thought about what to call it, Lactofree was the first name we came up with. We came up with others but when they were all put to consumers, Lactofree came out on top. The pack design came from looking at the supermarket shelves and the milk fixture and discovering that the milk alternatives all looked pretty much the same. Soya could not claim to be milk, but they had to make it look like milk so they had this white liquid pouring shot. No one had any pictures of cows and we wanted to tell consumers that this is a cows’ milk product and it is lactose free. And that is what drove the design. People do not spend too much time looking at packs on shelf so we have to almost jolt them - and

Arla yogurt blasts into space Earlier this year Arla Foods produced a special yogurt for space travellers.

we felt that the cow design did that. Once we had grabbed their attention the name gave them the clue to the benefit as well. How long did it take for this idea to get on shelf? About 15 months. Once we had created the brand the next step was to engage the retailers and share with them our vision. And we got listings in all the major supermarket groups. A slow build to begin with - this was not a brand we had a lot of money to put behind. We did not have a huge marketing budget but we knew there was almost a dual audience - the consumers themselves and the healthcare professionals. Our main objective in the beginning was just to grow awareness of this. Once you are aware of it, once you try it and like it, you are going to come back to it. It was a slow build up for six months but you could see the rate of sale building and the retailers supported us as we tried to build a new category.

As well as the extended shelf life product, specially developed for NASA, the astronauts on board the Discovery space shuttle tucked into Arla’s Milk Bites, small chocolate covered calcium balls, during their 13 day mission to the International Space Station, having blasted off from the Kennedy Space Centre on 26 August 2009. Available in five different flavours - strawberry, strawberry and banana, mocha, raspberry, raspberry and blueberry - the yogurt has a two year shelf life making it perfect for NASA’s approved foods list. As part of its ongoing work with NASA, Arla has also developed a special powdered probiotic milk because a good source of calcium is particularly important for astronauts as their bones decalcify ten times faster in space than on Earth.

is better than average. If your criteria is how many of these stay on the shelf - again, I would say we are better than average. If you look at the products that have been launched in the US, in Australia, in Europe, in Israel - products that have featured in dairy innovation magazine, there are a lot of very bright people working in the dairy industry around the world who are pushing the boundaries, looking at how consumer needs are evolving and then meeting them.

I think that sometimes we are too hard on ourselves because we are not a funky industry like the technology market. Things do not always work - but that is the nature of innovation. Take a look at the cheese market. You have Cheddar, but you have mature, extra mature, light - that is all innovation that was not around 20 years ago. There is a lot of innovation in dairy and a lot of successful innovation as well. We should be proud of it.

In about eight months we had launched a UHT version and then after two years we launched a whole range of extensions creating a new sub category in the milk fixture. How good would you say is dairy, generally, at innovation? It depends on what the criteria are. If you say does dairy bring out a lot of new products? - then, yes, I would say dairy © dairy innovation 2009. 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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Working towards a European platform for generic marketing

Dairy Council supports young athletic and sports stars

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Kernel Global produces Danish Dairy Board’s Morning Milk campaign

IDFA plans new annual dairy show for the US Dairy UK is Proud of Dairy

Milk & Sport seminar report

Speaking up for dairy

he dairy industry around the world is faced with many different challenges and has lots of issues to address. It has to deal with an increasing volume of legislation from seemingly ill-informed governments and government bodies. It has to educate the public about the value of dairy and correct erroneous and misleading claims about milk and dairy products - claims that come from the antidairy lobby or from a mischievous press preferring a good story to the truth. It has to market its products to increasingly discerning

26 special report

customers while facing competition from nondairy alternatives. It has to organise promotional events, develop school milk schemes, produce TV, poster and print advertisements. But at the same time it has to be mindful of the growing attention to obesity and human

health, while working to make the industry greener and more carbon neutral. In many countries this work is carried out by a variety of organisations - Dairy Boards and Dairy Councils. Some have a long history - the Danish Dairy Board was formed in 1912, others are much younger - Dairy Australia was set up in 2003 by the amalgamation of the Dairy Research and Development Corporation and the Australian Dairy Corporation.

But however old these bodies are, however large or small, however complex or simple their organisation, however they are funded - and many work on extremely small budgets - they all strive to support their local dairy industries, promote milk and dairy products and meet the many challenges that face the industry day by day. In this dairy innovation feature we take a look at some of the latest news from this sector of the dairy industry.

www.foodbev.com/dairy Issue 27 - October · November 2009

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Generic Marketing of Milk

orking towards a European platform for generic marketing. At the recent European Dairy Association’s World Dairy Summit in Bratislava, Keese Pette from the Dutch Dairy Council (NZO) gave a presentation on how a number of European dairy boards and councils were working together towards a joint EU platform for generic promotion on dairy’s nutrient richness. In Europe there are many countries and many cultures, said Pette. But they all had the same focus and belief - Milk is nature’s perfect food. “We believe it,” he said, “but opponents want to look at it differently.” The objectives of the industry are to protect and promote the image of dairy by coordinated action plans for new science, good legislation and positive communication. “The information is not always correct - so how do we put it right?” he asked. The objectives of the individual dairy councils are broadly similar

- improving the effectiveness of the message and creating higher efficiency in the dairy industry with a better use of resources. And what better way than working together? The European Dairy Marketing Forum is a relatively new and informal body created by CEO’s of various national dairy associations. So far the participants include Belgium, France, Netherlands, Austria, Great Britain, Northern Ireland, Republic of Ireland, Denmark, Finland, Sweden and Norway. The EDA provides secretariat services and members of the EDMF share costs. The Forum has been discussing a pan European programme on the dairy industry. It has been meeting against a background where the environment in which generic activities are taking place within Europe is changing. The drivers of this change include: increasing pressure on funding, closer work with brand owners to achieve greater synergy between generic and brand, a growing appreciation of the role of generic marketing in

increasing sales and an ongoing desire by the industry to promote appropriate nutritional messages.

with companies like Arla Foods and Danish Dairy Board (see below).

The dairy associations believe that a better understanding of the benefits and supporting science has to be communicated to key opinion formers on nutrition and health and, subsequently, to target consumer groups.

In his presentation at the World Dairy Forum, Pette said the dairy nutrient richness message fits well with the overall ambition of the food industry of switching the discussion on food and health from a risk perspective to a wellbeing perspective. “Too often,” he said, “the message is don’t eat, don’t eat, don’t eat!

The EDMF has developed a Strategy Plan that includes the development of a European Marketing Platform, cooperation with the European Commission and national authorities and the creation of a generic pan European message. As part of the project, the EDMF group invited communications agencies to present on how they could assist in the development of a pan European strategy and campaign to present consistent messages about the positive role of dairy foods - and to build awareness and acceptance of the nutrient richness of dairy foods. The EDMF has chosen to work with Kernel Global, a Denmark based agency that has worked

“Dairy is a natural source of many essential nutrients that are good throughout life when dairy is part of a balanced diet.” Pette accepted that further refinement of the strategy was needed and he believed that the EU had to be involved - in fact it was planned to apply for a collaborative EU dairy promotion scheme in 2010. The EDMF group believes the time is right to revive generic marketing messages around milk and it wants to establish a joint communication plan with the support of dairy processors, farmers organisations and National Councils.

Danish Dairy Board ‘Morning Milk’ campaign

he Danish Dairy Board came to Kernel Global because it faced the task of promoting the intake of dairy products in the morning. The objective was to bring awareness to the versatility of dairy products and to their general nutritional and health benefits. Following an intensive research and insight process Kernel developed the concept of ‘Morning Milk’, which stresses the importance of dairy as a natural part of a healthy and nutritious breakfast. Furthermore, the concept succeeds in showing the many different ways in which consumers can enjoy dairy

products in the morning dairy is not just milk on cereal. The ‘Morning Milk’ concept was executed via a large scale national campaign involving newspaper and magazine ads, a book, a campaign website, outdoor media and events. The campaign has boosted public interest in the concept

of ‘Morning Milk’. It mixed relevant but traditional broadcast media with some more creative touchpoints such as a recipe and nutrition book and a 4 metre high elephant painted as a cow, pulled through Copenhagen to provoke a reaction to the obvious origin and flexibility of milk. The campaign website has generated over 160,000 unique visits, the nutrition book Start Smart has reached more than 200,000 Danish households and Danish news media have covered the campaign extensively.

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special report 27

Dairy boards and councils Click here to subscribe

Milk & Sport seminar reveals match winning qualities of milk

ritain’s young athletes are consuming vast quantities of fashionable sports drinks and water - despite research revealing that milk can significantly enhance an athlete’s performance and is highly effective in rehydrating the body after exercise. The overwhelming majority of young athletes are unaware of the benefits of milk compared with water and sports drinks. The Dairy Council conducted a survey of 70 young athletes from the English Schools’ Athletic Association that showed the vast majority of them used water and sports drinks after exercise but were unaware of the qualities of milk. When the athletes learned of the positive impact milk could have on their training and rehydration,

the majority said they would consider consuming milk after exercise. The results of the survey were revealed at a seminar hosted by The Dairy Council at the Institute of Physics in London. Research by Loughborough and Northumbria Universities has shown that milk can enhance athletic performance, is effective in rehydration and can be beneficial in the repair of exercise-induced muscle damage. However, more than 90% of teenage competitors have revealed they did not know of the benefits that milk offer them in terms of training and rehydration. Dr Susan Shirreffs (left), from Loughborough University, said: “The Research into post-exercise

rehydration suggest that the electrolyte content of the drink consumed plays a key factor in the rehydration process. Milk has naturally high electrolyte content and similar levels of carbohydrate to those in commercially available sports drinks. “The results of the study suggest that milk is more effective at replacing sweat losses and maintaining a normal state of body water than plain water or a commercially available sports drink.” The seminar also heard how research carried out by Northumbria University has revealed the benefit of consuming milk to repair exercise induced muscle damage. In the study, milk and milk-based drinks were measured against sports drinks in reducing exercise induced muscle damage following resistance-based eccentric exercise. The University’s Emma Cockburn (above right) said: “Exercise induced muscle damage leads

to increased loss of protein structures within muscle which may subsequently lead to a decrease in quality on muscle performance and delayed muscle soreness. Milk is a nutrient dense product that provides protein and carbohydrates, nutrients that are essential to repair damaged muscles after exercise.”

Dairy Council Director Dr Judith Bryans said: “Milk is a readily available, natural, high quality and inexpensive product. Our survey has shown that when young athletes are made aware of the benefits of milk they say they will happily try it. In view of the recent research it should be a real priority for us all to get across to our young athletes how milk can enhance their performance and help them hit the medal trail.”

Getting support from dairy

he Dairy Council is to support, in conjunction with SportsAid, four aspiring athletes in an effort to raise awareness of the benefits that milk can bring to sport. The athletes involved are teenage successes in football, rugby, athletics and gymnasts. Footballer Sophie Rudge plays in goal for Brighton & Hove Albion Ladies FC U14 team. Towards the end of the 2008 season Sophie was spotted by an England coach and was then selected to be part of the England U15 squad for their summer training camp and has since been back for a second training camp at the National Sports Centre. The award will help towards the special clothing that she needs as a goalkeeper.

Richard Mochrie represents Great Britain in gymnastics at under 18 level. In the London Open All Round open age group he finished twelfth in 2008 and is aiming for more international competitions and to represent GB at senior level. Mochrie is a National Squad gymnast and in 2008 he won the British U18 Championships. Athlete Peter Chambers started to compete in 2008 and now competes in cross

Kevin Bellamy Chairman Global Dairy Platform, Award winner Sophie Rudge (14) and her father. Dr Judith Bryans Director of the Dairy Council and Award winner Peter Chamber (14) and his father country and on the track in the 800m, 3,000m and 1,500m. The Croydon Harriers athlete won the Surrey Schools Championships in 2009 in the cross country and 1,500m. This was added to the 1,500m Surrey County Championship crown and the 4km title at the South of England Inter Counties.

Rugby player Rachel Roberts is a member of the U18 England Talent Development Group and plays for Northumberland, her regional U15 team and Morpeth Rugby Club. She hopes to play for England U20 and then progress to England Seniors. She is the only girl in the North East of England to be selected for the National Development Squad.

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IDFA announces new international dairy show in 2010 Annual format and dairy focus will better serve dairy industry The board of directors of the International Dairy Foods Association has accepted the recommendation of its executive committee for the association’s dairy trade show to become an annual event focused on the dairy industry. “The launch of a new annual International Dairy Show in 2010 gives the dairy industry a great opportunity to focus on industry trends and to keep up with a rapidly changing marketplace,” said Gary Vanic, President and CEO of Great Lakes Cheese Company and Chairman of the IDFA Board. Research indicated that IDFA’s trade show could provide greater value for the dairy community and IDFA members by becoming

an annual event focused on dairy industry trends and innovations. Exhibitors and attendees who participate in Worldwide Food Expo indicated through interviews and surveys that an annual event would create more opportunity to showcase product and packaging innovation, as well as provide more frequent interaction between suppliers and processors. “With the new show, we will be able to focus on the topics, issues and products dairy professionals care about most,” said IDFA President and CEO Connie Tipton. “It will provide the learning, networking and trade show experience the dairy industry depends on to stay on top of the latest trends and issues.” The new International Dairy Show will be held on 13-15 September 2010, in Dallas, Texas and will become a three day event. The location of future shows will be

based on competitive pricing and access for exhibitors and attendees. For the past ten years, IDFA has co-located its biennial trade show with the American Meat Institute in Chicago. Taking advantage of the move to an annual show, IDFA began selling exhibition space for the 2010 International Dairy Show during and the International Ice the recent Worldwide Food Expo Cream Association (IICA). in Chicago. IDFA’s 220 dairy processing The IDFA represents the US dairy members run more than 600 manufacturing and marketing plant operations, and range from industries and their suppliers, with large multinational organisations a membership of 550 companies to single plant companies. representing a $110 billion a year Together they represent more industry. IDFA is composed of three than 85% of the milk, cultured constituent organisations: the Milk products, cheese and frozen Industry Foundation (MIF), the desserts produced and marketed National Cheese Institute (NCI), in the United States.

UK campaign aims to make everyone Proud of Dairy

airy UK has been running a campaign that aims to make the nation ‘Proud of Dairy’.

The campaign includes a Proud of Dairy logo and strapline - producing tasty and nutritious food for consumers. Dairy UK communications carry the logo and there is a website (www.proudofdairy.com).

a huge choice of high quality, nutritious dairy foods.

Dairy UK Director General Jim Begg said: “Dairy UK is hoping this initiative will help to instil a sense of the positive achievements of the dairy industry among government, media and other key contributors to public life. An enormous effort is made at every stage of the dairy supply chain to ensure that consumers end up with

“From farmers and processors on to distribution, the dairy industry is making big strides to reduce the environmental impact of milk, to innovate and respond to consumer trends. It means that there are more natural, tasty dairy products on offer now than ever before. These are just some of the reasons that we’re Proud of Dairy.”

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special report 29

Postcard from Berlin Click here to subscribe

The 29th International Dairy Federation World Dairy Summit took place in the German capital Berlin with the theme United Dairy World. The Summit offered a variety of conferences and events that addressed and celebrated the alliance within the dairy industry. The Summit hosted discussions revolving around several key topics such as nutrition and health, sustainability, dairy science and technology, animal health and welfare, food safety and hygiene, dairy policies and economics and many more.

(L-R): Udo Folgart, President of the German Dairy Association (VDM), Richard Doyle, IDF President and the State Secretary of the German Federal Ministry of Food, Agriculture and Consumer Protection Gert Lindemann perform the opening ceremony before addressing around 1,500 attendees from 52 countries worldwide

Worldwide dairy industry signs climate change action commitment

n an unprecedented level of co-operation across national borders, the wider dairy supply chain has come together for the first time to address the challenge of climate change with the signing of a Global Dairy Agenda for Action during the Berlin Summit. The Agenda for Action is the industry’s commitment to making a positive contribution to global action to address climate change. It has brought together the global dairy industry and its partners who are committed to pooling available resources, cooperating and working together to realise the goal of a more sustainable future.

The document was signed by seven organisations on behalf of the world’s dairy including Eastern and Southern African Dairy Association (ESADA); European Dairy Association (EDA); Pan-American Dairy Federation (FEPALE); Global Dairy Platform (GDP); International Dairy Federation (IDF); International Federation

of Agriculture Producers (IFAP); Sustainable Agricultural Initiative Platform (SAI Platform). The signing ceremony was chaired by World Wildlife Fund’s Director of Livestock and Agriculture Bryan Weech, who described the event as a significant and historic moment. He said WWF was honoured to be involved and added that the Agenda for Action was the beginning of closer co-operation on climate change by the dairy supply chain.

Signing the document were IDF President Richard Doyle (above), Toon van Hooijdonk from Global Dairy Platform, European Dairy Association President Werner Buck, Bertus de Jongh from ESADA, Wes Judd of IFAP, Hans Jöhr from SAI Platform and Alfonso Moncada Jimenez from FEPALE.

Unique nutrient package helps children meet nutritional needs

he importance of dairy products for fighting global malnutrition and helping to achieve nutrient adequacy among children, was highlighted by Dr Lynn Moore.

servings of dairy per day were much more likely to meeting the recommended intake levels for these nutrients.

diet contributes to better nutritional status as well as reduced risk factors for chronic disease.

While malnutrition is the most important cause of preventable death among children in developing countries, many children are not meeting their nutrient needs for normal growth and prevention of chronic diseases even among seemingly well-nourished populations.

Dr Moore’s research also found that children and adolescents who consume more dairy products have lower systolic blood pressures, are leaner and have less central body fat, and have higher bone mass at the end of adolescence. This data suggests that the intake of dairy foods as part of a healthy

“Dairy foods are packed with many essential micronutrients in addition to protein, carbohydrates and fat. Regular intakes of the recommended amounts of nutrient rich milk, yogurt or cheese ensure better nutritional status for prevention of chronic disease risk factors,” commented Dr Moore.

Data from the National Growth and Health Study showed that surprisingly few US girls between the ages of nine and 20 met the recommended guidelines for several dairyrelated nutrients such as protein, vitamin A, zinc, calcium, magnesium and potassium. Girls consuming at least 2.5

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Securing a more profitable and sustainable future

nder the IDF World Dairy Summit theme ‘United Dairy World’, key players focused on the current crisis and how the dairy industry could unite in contributing to a more successful and profitable industry for the future. German State Secretary of the Federal Ministry of Food, Agriculture and Consumer Protection Gert Lindemann (right), sat among IDF President Richard Doyle, German Dairy Federation President Udo Folgart and Karl-Heinz Engel, President of the German Dairy Industry Association. Though the tough economic situation appeared to be the theme, focus was firmly on the positive aspects and all speakers remained optimistic that the dairy industry would recover.

Gert Linderman commented on the huge number of participants and how it demonstrated the relevance of the congress in such difficult times. He spoke about the need to face these challenges together and about the long perspectives and indicators that already exist, revealing that there will be an increase in population and higher incomes among others, in addition to the enhancement of milk production. “Overcoming the current economic situation requires active exploration of partnership

opportunities, pooling available resources and mobilising efforts,” declared Richard Doyle within his speech. He proceeded to outline the various important initiatives that lie at the top of the dairy sector agenda. Ugo Folgart reiterated the IDF President’s sentiment by appealing to dairy producers and asking for co-operation as it exists today to be expanded and developed further. “The entire dairy industry is facing enormous challenges in 2009 and together with our dairies, we must position ourselves on the market and take advantage of the opportunities that a growing market for milk offers.” Recent improvements in the global economic situation have

occurred with some countries already reporting an increased demand. “We are assuming that the increase in demand on the global market will soon be larger than the increase in global production,” Engel stated optimistically. “Volatility and liberalised markets carry risks but also offer opportunities.”

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Postcard from Berlin

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IDF Award goes to Germany’s Professor Heeschen

Professor Heeschen (pictured far right) was nominated for his many years of countless achievements and outstanding dedication to the dairy industry.

residues and contaminants, pathogenic microorganisms, bacteriological quality, counting of somatic cells, determination of free fatty acids (FFA), development of the integrated detection of residues and inhibitors and initiation of collaborative tests for somatic cells, among others.

Throughout his career he has published more than 450 papers in German and English and gave around the same number of lectures in over 50 countries worldwide.

Alongside many other roles he has possessed over his career he is currently the Scientific Editor of the journals Milchwissenschaft (Milk Science International) and Food & Hygiene.

Heeschen has played an active role in the work of IDF with initiation and participation in a number of documents, monographs and standards on

Moreover he was Chairman or member of several groups of experts within the International Dairy Federation and still acts for IDF and the German

he 2009 IDF Award was granted to Professor Walther H Heeschen of Germany.

Federal Government within Codex Alimentarius. Professor Heeschen retired in 1996 however this did not hold him back and he continued to work on many activities. He remains a scientific consultant and

advisor in the areas of food hygiene/safety and applied food legislation and continued to teach food hygiene, milk hygiene and food legislation at the Universities of Kiel and Berlin until 2002.

World Dairy Leaders’ Forum 2009

espite all crises, be it financial or the milk markets, all speakers at the World Dairy Leaders‘ Forum agreed that longer term perspectives, both for the dairy industry and dairy farmers, are favourable. Speakers pointed to a growing world population that requires food production to be increased by 100% over the next 40 years. There are, however, a number of challenges such as environmental matters, consumer acceptance and animal welfare that the dairy industry will have to take seriously if it wants to continue to fill a significant part of consumers‘ baskets with its products. At the centre of the Forum was the question of how the EU will continue with market regulation. Thorkild Rasmussen, from the EU Commission, confirmed that the EU will not inject more

subsidies than necessary into the market. The EU will also honour its commitment to phase out export subsidies, provided that international trade partners take similar steps. But he admitted that the end of export aids would pose significant challenges to the EU dairy industry. It will have to invest more in R&D, innovation and marketing. The future production of the EU will have to focus on 500 million European consumers, plus export of added value products, said Rasmussen, promising that the EU would be careful in bringing accumulated stocks back into markets. Rasmussen‘s view was shared by Dr Josef Schwaiger, (right) CEO of Germany‘s largest dairy company

Nordmilch. The company has completely turned around after the 2003 reform of the EU milk market and focuses now on adding value. In alliance with other companies, Nordmilch now aims at opening up new market opportunities outside Europe. Barry Irvin from Australian dairy company Bega Cheese advocated free trade and pointed out that continuation of subsidies would only prolong the pain. Protectionism would lead business energy into wrong strategies, either avoiding disadvantage or trying to secure

advantages from the subsidy payments. Currently there is a danger that too much short term action would hinder long term policy, Irvin added.

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Dairy industry launches new sustainability website

n a worldwide dairy industry effort to reduce carbon emissions as part of its continued contribution to help address global warming, the Dairy Sustainability Website was launched during the IDF Summit. The site aims at sharing best practices, promoting environmentally focused initiatives and improving overall performance of the dairy sector. The site launch is the beginning of a transparent portal to action taken by the global dairy industry to contribute to mitigation of greenhouse gas emissions. It was launched immediately after signing the Global Dairy Agenda for Action - an industry declaration to reduce carbon emissions as part of its contribution to help address global warming, where seven dairy organisations gathered at the World Dairy Summit in Berlin pledging their commitment to addressing climate change.

www.foodbev.com/dairy Issue 27 - October · November 2009

The site hosts a vast majority of information regarding sustainable dairy activity worldwide. One major initiative is the ‘Green Paper,’ a project that catalogues online initiatives illustrating the continuous improvements already made and in progress along the whole of the dairy supply chain. With more than 260 initiatives catalogued under six primary areas, the Green Paper section on the Website lists these case studies from different regions of the world with examples of

how the industry is doing things such as: • Emissions reductions • Energy efficiency • Transport efficiency • Reduction in loss of milk • Resource efficiency • Life cycle analysis and management

The site also includes information about the Global Dairy Agenda for Action, climate change fact sheets, as well as scientific publications and a press room. For more information, visit www.dairy-sustainabilityinitiative.org

EVENT REVIEW 33

Postcard from Berlin

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The explosion of saturated fats into sub groups

aturated fat should be divided into subgroups of saturated fatty acids (SFAs), according to new scientific results presented by Professor Philippe Legrand at the IDF World Dairy Summit. Legrand is carrying out research on the metabolism and physiological functions of SFAs. He believes that the full extent of the nutritional interest of individual SFAs is not fully understood. There are over 400 fatty acids in milk and so many of them remain unknown.

“Saturated fats should not be regarded as one group,” Professor Legrand pointed out in his presentation. “Not only in terms of structure, metabolism and functions but also their health effects. We need to be carrying out more research in order to identify the different

saturated fatty acids and their function.

foods as part of a healthy and balanced diet.

“All fatty acids are required for a healthy metabolism and even if saturated fatty acid intake should be moderated, they should not be eliminated,” Legrand concluded.

Philippe Legrand is a Professor of Biochemistry and Nutrition in the Agronomic University of Rennes. He delivered his presentation on ‘Myristic Acids and Medium-Chain Fatty Acids’ at the Nutrition and Health conference of the IDF World Dairy Summit 2009.

This research opens a new way of thinking on saturates. Sub-grouping will better reflect the science and ultimately help consumers to identify dairy

Canada wins Yves Boutonnat IMP Trophy

A more positive outlook for dairy unveiled

his year’s International Milk Promotions (IMP) trophy was presented to Dairy Farmers of Canada. The winning campaign Building Milk Volume Five Seconds at a Time was developed by Ian MacDonald and features relevant, innovative ways to communicate healthy and natural dairy foods to teens in five seconds or less via television commercials. After hearing presentations from the finalists, the Yves Boutonnat IMP trophy was presented following the Open Forum during the IDF World Dairy Summit. It was an extremely innovative calibre of entries this year with all the campaigns using new and creative ways to communicate with the consumer about dairy products. Five entries from three countries competed this year producing results of such high standards that it proved very difficult for the judges to select a winner. The winning campaign focuses on using five second television commercials to reach the teenage consumer in a manner relevant to their lifestyles.

“As always, all entries demonstrated the good work going on around the world to promote the interests of dairy. “The campaigns covered a diverse range of topics from promoting dairy health messages directly to general practitioners via representatives from the pharmaceutical industry to efforts to revitalise the importance of the entire dairy industry in providing healthy nutritious foods to consumers. “All the campaigns showed a positive effect on the attitudes and behaviour of consumers to favour and stimulate consumption of dairy products,” said IMP Chairman Craig Plymesser. The finalists for the 2009 IMP Trophy competition were:

Craig Plymesser (left), presenting the 2009 Yves Boutonnat IMP Trophy to Ian McDonald

Dairy Australia: Picasso - Cows Dairy Farmers of Canada: Building Milk Volume Five Seconds at a Time Dairy Farmers of Canada: Taking Science to Market - Recharge with Milk.

he International Dairy Federation released its comprehensive report on the World Dairy Situation 2009. This major publication contains statistics on production, consumption and trade and assists researchers, policymakers and economists in providing an exclusive tool for strategy formulation. This year the report focuses on the effects of the economic crisis on the dairy industry. It warns that the growth in production of cow milk, still representing 84% of the total world milk production, is expected to sharply decelerate in 2009. Milk production is expected to increase by the lowest growth rate in more than ten years. The report stressed, however, that this recession will not continue and in conjunction with the expected recovery of the general economy the demand will return to its path of growth. The long term prospects for the dairy industry haven’t changed and there is confidence that the world dairy market should soon be able to return to business as usual. “The forecast by the United Nations indicates that the world economy will return to growth in 2010 and beyond, although it may take several

years to return to the high growth levels seen earlier this decade,” reports IDF Standing Committee on Dairy Policies and Economics Chairman Bob Yonkers. The World Dairy Situation is considered an essential and useful resource by the global dairy community and is presented at the annual IDF World Dairy Summit. The aim of this yearly review is to investigate major developments, new trends, and the evolution of demand for dairy products as well as gather statistics on production, consumption and trade in all regions of the world, more specifically in IDF member countries. Considered an essential resource by the dairy community, this new IDF publication is available in electronic form. For more information please visit www.fil-idf.org

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IDF supports FAO in greenhouse gas quantification model

AO is developing a standardised quantification model, with active support and assistance from the International Dairy Federation, to calculate all greenhouse gas (GHG) emissions of animal food chains ranging from feed production up to retail sale, including the ability to segregate emissions from milk, meat, eggs and many other functions of livestock. The model is set to assist the dairy industry in its ongoing efforts and initiatives towards sustainability in the dairy production chain. FAO Livestock Policy Officer Pierre Gerber commented on the investigation. “The Life Cycle Analysis (LCA) methodology is what guides the project. Firstly, we defined a system boundary (from feed production to retailer) and then the second step was to develop a simulation model based on the IPCC guidelines and our knowledge of livestock production systems. “Data collection of essential parameters in livestock production systems and appropriate allocation of

emissions (eg between beef and milk in dual purpose systems) remain key challenges to the process,” added Gerber. “The FAO work already undertaken has demonstrated that the ‘one size fits all’ approach does not work. It has become apparent that the options for intensive systems are completely different from those for extensive systems in developing countries.” The project has been assigned top priority by FAO due to the reliable forecasts predicting a rapid increase of demand and consumption of milk and meat in the coming decades. At the same time, natural resources such as climate, soil and water need to be preserved.

Turkey and Zimbabwe join IDF

t the 96th General Assembly, the International Dairy Federation welcomed Turkey and Zimbabwe as new members, bringing the Federation’s global representation up to 58 countries and increasing IDF’s presence even further. The President of the Turkish National Committee is Ali Ülker of the Association of Packaged Dairy, and its Secretary is Professor Nevzat Artik. “With world and EU integration as one of its priorities, we have taken the first step in this respect by becoming a member of the International Dairy Federation,” said Ülker. “We intend to play an integral role in the decision mechanism of IDF and ensure effective participation in committee studies.” Turkey is the 11th major milk producing country in the world and now tenth among IDF members with its annual milk production of 12 billion litres.

“As we strategise to rebuild our industry we have recognised the need for the support of the International Dairy Federation. We need to be up to date on the full spectrum of issues that affect our dairy industry and this will be available through IDF,” says Zimbabwe Dairy Industry Trust Trustee R J Van Vuuren.

The National Dairy Committee of Zimbabwe, with the support of the Zimbabwe Dairy Industry Trust, was also welcomed into membership.

“I am pleased to welcome both of these countries into the IDF,” said Director General Christian Robert. “I look forward to a long and fruitful relationship.”

New Zealand hosts IDF World Dairy Summit 2010

ew Zealand is hosting next year’s IDF World Dairy Summit (WDS). Chairman of the Organising Committee Andy Williams said they would be doing their utmost to ensure that WDS 2010, the second WDS to be held in New Zealand, will be as informative, stimulating and inspiring as was the first in 2001. “We will seek ways to discover and analyse information through a panel of excellent speakers that will appeal to a wide range of attendees. “Our focus - natural inspiration - will ensure that relevant and current topics are examined in

the Summit gathering expert opinion from around the world. In addition, our country which has made dairy its most important asset will bring a local style to the Summit using the associated expertise in all facets of the industry.” An opportunity to gain more incisive knowledge about what makes the New Zealand industry work will be offered with technical visits to research facilities, farming enterprises and manufacturing facilities. “An extensive social programme will feature the fine wines and food of the country to complement the milk bar and offer visits to places in the

country that we think are unsurpassed in the world. We are sure you will experience an unforgettable and enjoyable

World Dairy Summit in New Zealand that will justify the ‘must attend’ challenge,” added Williams.

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Ingredients

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Chr. Hansen launches new range of yogurt cultures

Tate & Lyle launches innovative new starch

ate & Lyle has announced the European launch of an innovative new starch for use in dairy and convenience foods. The starch, named Creamiz, will help manufacturers reduce fat content by up to 30%, while maintaining mouthfeel and texture. Creamiz has been introduced as a part of Tate & Lyle’s Optimize platform and uses unique starch modification technology to make it a leading contender for fat substitution in a wide range for food products. It will not affect the creaminess of products it is used in, but instead will complement and enhance their existing texture creating a rich and full bodied flavour. Tate & Lyle has already developed several prototypes using the new starch, including low fat cream desserts and yogurts, and is now working with its customers to optimise and create additional recipes. Tate & Lyle Food Ingredients Europe Product Manager for Texturants Clotilde Feuillade said: “With the continuing move towards health and wellness consumers are placing more emphasis than ever before on a balanced diet. Creamiz will help manufacturers respond to this, by reducing the fat content of their products while keeping the cost down.

hr. Hansen has introduced YoFlex Express, YoFlex Advance and YoFlex Harmony, the next generation of the company’s popular range of cultures for yogurt and fermented milks. “We are constantly working on providing the market with new cultures that meet the requirements for high quality, uniformity, safety and flexibility in modern yogurt production,” says Chr. Hansen Marketing Manager Fermented Milk Cultures Morten Boesen. “Listening to and understanding regional market needs and conditions has been the main driver in developing the third generation of our YoFlex cultures.” YoFlex Express increases the speed of fermentation, without compromising on the mildness, quality and stability of acidity in the yogurt throughout shelf life. YoFlex Advance improves both the viscosity and creaminess of the finished product. YoFlex Harmony addresses the challenges posed by sub-optimal storage conditions so that changes to the yogurt during storage, primarily pH changes (souring), are avoided.

Economic fat encapsulation from National Starch

DSM introduces comprehensive yogurt culture portfolio

ational Starch Food Innovation has unveiled a new fat encapsulation system to deliver cost savings to a wide range of food manufacturers. powder form via spray drying while maintaining optimum colour, creaminess and mouthfeel in finished products. For maximum versatility, the product offers a non-allergenic solution from a 100% vegan source. Capsul FP modified starch is a cost effective, high performance alternative to emulsifiers such as sodium caseinate. Combining the functionality of traditional emulsifiers with stability of cost and supply, this latest innovation will help manufacturers increase cost competitiveness in applications as diverse as instant desserts, sauces and coffee creamers. Capsul FP encapsulates and converts high volumes of fat to

Sodium caseinate provides high load emulsification in many formulations. However it is subject to availability shortages, seasonality and wide price fluctuations, which create extra costs and risks for manufacturers and consumers. Capsul FP offers improved cost-in-use in most cases, and a secure supply chain with no compromise on performance, enabling cost reductions and eliminating the risk of wide cost fluctuations in low margin products.

SM Food Specialties has extended and optimised its Delvo-Yog range of cultures, specifically developed for yogurt applications. The versatile portfolio offers yogurt manufacturers the flexibility to create any type of yogurt and better respond to consumer demands. DSM Product Manager Cultures Qi Zhang said: “Whether a staple food, a convenient, healthy snack or a rich indulgent treat, there is a yogurt to satisfy every consumer preference. Our Delvo-Yog cultures allow manufacturers to meet a wide variety of needs.

traditional style, infinite, set velvet and flow velvet.” DSM has also added new cultures to the Delvo-Yog Set Velvet and Flow Velvet groups. Cultures introduced to the Set Velvet range deliver a yogurt that is smooth after stirring and has a rich, creamy mouthfeel. For the Flow Velvet group, cultures provide increased viscosity, enhanced smoothness, sheen and creamy texture.

“To better communicate each culture’s benefits and for ease of selection of the best Delvo-Yog culture, we have structured the range into five groups based on the most common yogurt types produced globally - authentic,

36 NEWS

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Ingredients Carbery conducts consumer research for sports nutrition

hey protein manufacturer Carbery has conducted in-depth market research to better understand end consumer preferences in the growing sport nutrition sector. Using consumer focus groups and an online survey focusing on bodybuilders, the research project has provided invaluable insight into the perceptions and needs of sport nutrition consumers.

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Trial confirms Fabuless appetite control mechanism

ith many consumers looking to proactively maintain a healthy weight, the results of a recent study into DSM’s Fabuless will come as welcome news to manufacturers eager to meet the demand for effective weight management products. The research now confirms the mechanism of Fabuless’ mode of action and adds to the growing body of evidence supporting the product’s clinically proven efficacy.

The majority of respondents only use sports nutrition products after exercise and not before, highlighting a potential focus for future NPD activity. It was also found that whey protein is largely misunderstood by sports enthusiasts and lifestyle users.

The controlled, double blind, cross over designed study investigated the effects of

Fabuless on a group of men aged 20-59, with healthy BMI. DSM’s patent protected emulsion, Fabuless, combines oat and palm oils, both naturally occurring dietary lipids. Fabuless promotes ‘appetite satisfied’ signalling to the brain, which can enhance satiety and reduce hunger pangs.

Cargill cocoa co-operatives first to receive UTZ certification

DSM introduces ‘protection you can trust’

wo cocoa producing farmer co-operatives in Côte d'Ivoire have become the first to be certified under the UTZ Certified cocoa sustainability programme. The two co-operatives Co-operative Agricole de Fiédifoué and Coopaga - received the first UTZ Certified cocoa certificates after working with Cargill and Solidaridad, both founding members of the UTZ Certified cocoa programme alongside others in the cocoa sector. The intensive eight month programme trained 1,590 farmers in responsible and sustainable agriculture practices, building on the work with cocoa farmers that Cargill has been undertaking in West Africa for many years.

The aim of the programme is to ensure good agricultural, environmental and social practices in cocoa production. It enables small scale farmers to improve their farming practices, thereby producing a higher quality crop with increased productivity. Farmers benefit from a higher income based on the principle ‘a better price for a better product’ and participants throughout the supply chain can demonstrate their commitment to responsible sourcing of sustainably produced cocoa.

SM Food Specialties has announced a new strategic positioning for its food protection portfolio that has been brought together under the umbrella brand ‘Protection You Can Trust’. The move reflects the company’s commitment to produce effective preservation solutions to the global food industry that offer clear and tangible benefits. These include reliable food protection, ease of application plus time and cost savings. Commenting on the launch, DSM Product Manager Preservation Marloes Moerman said: “The scope of our preservation portfolio has been driven by customers’ needs and is highly flexible as

a result. Dairy manufacturers can rely on our ingredients to deliver the required protection, leaving them free to focus on their primary aim - producing and selling high quality food products.

Tate & Lyle unveils latest European consumer research Research released by Tate & Lyle shows that consumers see health and wellness as an important issue and will pay more for foods that clearly label their health benefits. The survey polled 1,565 people in five countries:

Germany, France, UK, Spain and Italy. Across Europe, 53% of consumers often check nutritional information on pack and 57% check the ingredient list, confirming their interest in labelling to determine if a product is healthy.

At least half of consumers see less fat and sugar as important benefits. Additionally, around 80% of respondents noted that they would be prepared to spend more on specific claims which have so far been less common in some countries, such as ‘improving

cardiovascular health’ and ‘helps to control cholesterol’.

www.foodbev.com/dairy Issue 27 - October · November 2009

NEWS 37

FiE preview

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Food ingredients Europe 2009 is the meeting point for the entire food ingredients value chain. Visitors include those at the forefront of new product development, to marketers looking to find the ‘next big ingredient’ as a competitive advantage, right through to retailers who need key insights on what their consumers want. Fi Europe is the global business platform that offers you the possibility to drive forward your product development initiatives. Whether you are looking to control costs, reformulate existing products, or develop products in your pipeline, Food ingredients Europe is the event of 2009. It takes place in Frankfurt, Germany on 17-19 November 2009.

ADM

Beneo-Group

Stand 8E29/30

Stand 9D16

Archer Daniels Midland Company (ADM) will showcase its wide range of ingredients for diverse needs, including cocoa powders, plant sterols and sterol esters. The company will focus on its growing industrial chocolate capabilities following the recent creation of ADM Schokinag. ADM Cocoa will also highlight its De Zaan range of high quality chocolates, cocoa powders, liquors and butters.

Beneo-Group will be announcing a major new initiative to celebrate 200 years of experience in the functional ingredients industry. Although under wraps until FiE, the Beneo-Group’s announcement will benefit customers in the development of truly innovative new

Ajinomoto Aspartame

Barry Callebaut Stand 8E5 Barry Callebaut, the world’s leading manufacturer of high quality cocoa and chocolate products, responds to the increasing demand for healthy chocolate by preserving the natural ingredients of its chocolate. It will unveil some secret powers of the mysterious cocoa bean at FiE.

products. Beneo-Group offers functional ingredients that are derived from natural sources chicory, sugar beet and rice and is an ideal partner for those looking to create products suitable for weight management, digestive, bone and dental health, and for products promoting fat and sugar replacements as well as fibre enrichment.

Stand 8A79 Chocolate in general already has some intrinsic health benefits: fibres are naturally present, it contains essential minerals (iron and magnesium, calcium in milk chocolate) and vitamins (D, B12 in milk chocolate), it only contains a limited amount of cholesterol, a very small amount of trans fatty acids and has a low glycemic index.

Ajinomoto Aspartame has been sweetening low and no-sugar brands for more than 25 years. The combination of two amino acids to make an ingredient 200 times sweeter than sugar has given product developers the means of creating products that are low in calories and taste great. Many aspartame sweetened brands outsell their sugar sweetened counterparts. At a time when the focus is on the food industry

to reduce sugar content for the good of our health, Ajinomoto Aspartame is an obvious choice for new product development and reformulations.

DSM Martek Biosciences

Stand 8K22/8K26 DSM will demonstrate its deep understanding of the consumer trends currently driving the international food industry: health, natural ingredients and food safety/quality. The company will showcase its range of innovative ingredients, backed by science and developed to help

Stand 8R9

manufacturers formulate foods and beverages which respond to today’s consumer demands.

Vegetarian Omega-3 supplier, Martek Biosciences, will highlight the huge commercial potential for food and drink manufacturers using DHA. New research has again underscored

the benefits of DHA for brain and heart health and landmark EFSA recommendations will help accelerate demand for DHA-containing products, which is already expected to grow at over 20% per annum for the next five years.

38 EVENT PREVIEW

www.foodbev.com/dairy Issue 27 - October · November 2009

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Plantextract

D D Williamson

Stand 9D45

Stand 8B49

Superherbs is the name of the new product concept that Plantextrakt will present for the first time at FiE. Superherbs draw attention to the multifarious positive properties of herbal extracts. A fantastic taste, additional functional benefits and a high product value combined with lower costs.

D D Williamson’s (DDW) wide array of natural colours, along with its sought after caramel colour, helps sell 1.5 billion servings of foods and beverages every day. DDW operates four manufacturing

Carbery Food Ingredients

Syral

Stand 8H49 Stand 8K6 Syral launches its new granulated maltodextrins with reduced dusting and high dissolution speed, hence extending its wide range of granulometries. Nutritional grades with specific molecular weight distribution are also available. Syral will also present its wide range of polyols for sugar replacement in dairy products.

Volac

GEA Niro

Stand 8 C56

Stand 8K52

Volac is demonstrating the capability of its new crystalline Volactose Whey Permeate as a high performance cross category sodium and sugar replacer. Volactose Whey Permeate not only provides an outstandingly natural and cost effective route to sodium reduction, it is also an ideal cost busting sugar replacer. Compared with other commonly used carbohydrate sources (such as maltodextrin, sucrose and dextrose) Volactose Whey Permeate allows a cost reduction of up to 80%.

GEA Process engineers will be on hand to demonstrate how the new Drynetics concept makes it possible to model the spray drying process and optimise performance of the spray dryer based on an analysis of a single droplet of the material being dried. GEA Niro will also be showing its small-scale freeze drier - the Ray 1 - that performs controlled freeze drying of food and drink products for small-scale production with its four product trays.

Boesch Boden Spies Stand 8B19 Boesch Boden Spies (BBS) is launching its Bolasco brand. Combining parent company BBS’s long experience in delivering fruit solutions with an exciting new partnership

facilities in Europe including SuperiorPowders, a contract drying joint venture with Marigot. The product standards resulting from DDW’s quality systems exceed those required by all national and global food agencies.

Carbery will be highlighting its whey protein isolates, concentrates and hydrolysates for enriching everyday foods and meal replacement food and drinks. A new product designed specifically for weight management and meal replacement applications will also be unveiled. Its subsidiary, Synergy, will be presenting its clean label flavourings and Saporesse yeast extracts for great tasting and cost effective products.

Sensient Stand 8B40 Sensient introduces new colour solutions with its Fusion brand of products that deliver natural shade solutions and bring together carefully selected raw materials with its proprietary formulation technologies, in

combination with application expertise and support. The new Fusion Red Currant Red is a colouring foodstuff and an excellent choice to achieve a brilliant red currant colour in dairy systems. It is an ideal vegetarian and Kosher replacement for carmine.

Fortitech Stand 8G45 Fortitech will feature samples that demonstrate the company’s ability to fortify virtually any product application with a

approach, Bolasco sets out to tap into the enduring popularity of the health and wellness trend by advising manufacturers on the added value functionality of its fruit ingredient portfolio: Ocean Spray, SunSweet and Chiquita and Blue Diamond.

variety of nutrients that can target specific health concerns. Having helped manufacturers introduce or improve over 30,000 products offering health and wellness benefits to consumers worldwide, the company can source over 1,400 ingredients and is solely dedicated to the development and manufacturing of custom nutrient premixes. Samples that will be on hand will include Immunity Boosting Ice Cream.

www.foodbev.com/dairy Issue 27 - October · November 2009

EVENT PREVIEW 39

FiE preview National Starch Food Innovation

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Lonza

Stand 8H20

Stand 8H29

National Starch Food Innovation will demonstrate how it can accelerate the NPD journey, providing a quick and flexible route to market. Live on-stand demonstrations will showcase the delivery of enhanced taste and texture in a variety of dairy products. The Novation range of clean label functional native starches will be a notable highlight. Other ingredients on show will include the latest cost-optimisation innovations in spreadable cheese products.

Carnipure can play a beneficial role in many areas of health, including recovery from exercise, weight management and healthy ageing; FiberAid is a premium

Gadot Stand 8D56 Gadot Biochemical will feature an advanced minerals line for bone health, specifically designed for beverage fortification and suitable for different beverage categories. Each product provides the exact

solubility required for each type of beverage and does not affect its colour or taste. The jewels in the crown are new patent pending citrate based mineral compounds branded as Gadocal K and Gadomag K for milk drinks as part of expanding its portfolio to multiple nutrients solutions.

Iranex Group Stand 8H24 Iranex Group will highlight its company synergies with a stand that features CNI, Bio Serae, Starlight Products and Nutriprocess. Developed by CNI (Colloïdes Naturels International), Fibregum is an all natural Acacia gum particularly rich in soluble fibres (90%) that presents exceptional nutritional properties with documented health benefits, including a prebiotic effect, a high digestive tolerance and a

beneficial impact on glycemic index of the finished product. More recently, CNI has developed Equacia, a suitable fat replacer in a number of food applications including ice cream.

Glanbia Nutritionals will showcase its range of highly functional science-led ingredients. Its Customised Premix Solutions division will present its range of vitamin and mineral premix solutions. The Ingredient Technologies

Palsgaard Stand 8H16 Danish manufacturer of emulsifier and stabiliser based systems, Palsgaard, will present new innovations within all of its application areas including dairy and ice cream. For yogurt, Palsgaard

has developed new blends without any E numbers and still obtaining excellent creaminess and body. For ice cream, there is a new trans-free addition to the patent-pending Palsgaard IceTriple emulsifier/ stabiliser system.

Cargill

Gelita

Stand 8L5

Stand 8L23

Cargill will launch a range of products and applications designed to provide customers with solutions to two of the key challenges currently facing the food industry: identifying the best value ingredients and applications, and finding healthier alternatives to traditional formulations. For yogurt manufacturers it is possible to deliver on this concept in vanilla, fruit and chocolate varieties, achieving an estimated 50-65% calorie reduction.

Optice from Gelita opens up completely new possibilities in achieving the required texture and mouth feeling in fat and sugar free ice cream. The melting properties and the creamy full flavour that can be attained are also better than the ‘light’ products currently on the market. An expert panel found the ice cream made with Optice had perfect melting properties, excellent smoothness and a quite convincing mouth feeling.

Lipid Nutrition

Glanbia Nutritionals Stand 8M11

prebiotic fibre consisting of arabinogalactan; ResistAid is an all-natural, multifunctional product made from the bark and wood of larch trees; DHAid is a purely vegetarian source of Omega-3 DHA.

Stand 8G39

division will focus on the new Optisol range of dairy and flax based food performance ingredients. Glanbia’s expert industry knowledge, R&D facilities and collaborative approach offer manufacturers a significant resource in today’s climate of cost-effectiveness.

Lipid Nutrition will showcase the recently launched ingredient Vitatrin, a palm based tocotrienol, which belongs to the vitamin E family. Lipid Nutrition will also exhibit the latest news on its other innovative ingredients like: Clarinol CLA and PinnoThin, for weight management, Marinol for cardiovascular and brain health, and Betopol.

40 EVENT PREVIEW

www.foodbev.com/dairy Issue 27 - October · November 2009

World School Milk Day

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10th World School Milk Day celebrated on 30 September 2009 World School Milk Day is an international event which demonstrates that the importance of school milk in children’s diets is being celebrated around the world. Over 40 countries took part this year.

Austria

Finland

Dairy farmers in several districts in Austria talked to pupils in kindergardens, primary and secondary schools about the benefits of milk and invited them to try dairy products.

Finland celebrated World School Milk Day with the campaign theme ‘Without morning milk you’ll still be sleeping’, supported by a poster campaign, teaching materials and a website - www.maitoa.fi - featuring cute penguins drinking milk. The site offers information about milk as well as tasks and entertaining competitions aimed at 13-15 year old school pupils.

A comprehensive folder for teachers, called ‘How to get school milk’ was also produced.

Poland Poland celebrated World School Milk Day in Bydgoszcz during a Youth Nutrition Meeting, where guests included members of the ‘Milk for School, Milk for Health’ Foundation. Celebrations continued at an ecological preand primary school complex at

Kaliszki near Warsaw where more than a hundred children and staff wearing white T shirts attended an event discussing the role of milk in human nutrition, as well as singing songs about milk and drinking fruit yogurt provided by the Mlekpol Dairy.

Pakistan In Pakistan, following previous successful years, the Livestock and Dairy Development Board (LDDB) celebrated World School Milk Day through all its field offices in the Punjab region. The series of events featured puppet and magic shows and quizzes at the regional headquarters in Lahore plus quizzes and class room lectures

at different villages where the LDDB has organised communities as Milk Producer Groups. The main theme of these shows, lectures and other activities revolved around awareness about the benefits of milk and its distribution at school level. During the events, flavoured milk was also distributed among the participating students.

More World School Milk Day stories For more about World School Milk Day including stories from Canada, the United States and more from the UK, visit

foodbev com A world of food and drink

UK celebrates WSMD The School Milk Project team invited schools from all over England and Wales to join in with this year’s World School Milk Day celebrations. The aim was to beat the number of school milk education packs requested in 2008 and the team brought in requests for 1,578 - almost a 40% increase on last year. The response in Wales was particularly good, with 82% of all primary schools receiving a School Milk Project pack.

The team organised many class talks on the day, but other events included a smoothie making competition and a milk poster competition judged by Charlotte the cow. A total of 35,000 free education/promotional materials were distributed across all participating schools DairyCo and The School Milk Project also supported an event in the Isle of White, in conjunction with the Economic Partnership and the NFU. 30 youngsters from Wootton Primary School enjoyed

a trip to Briddlesford Lodge Farm where they took part in fun activities and also got to taste the creamy ‘gold top’ milk from the farm’s award winning Guernsey

herd. School milk facilitator, Sharon Long, was there to give a presentation on the benefits of milk consumption to children’s health and wellbeing.

www.foodbev.com/dairy Issue 27 - October · November 2009

update 41

World School Milk Day

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Romanian WSMD conference Tetra Pak Romania invited school milk stakeholders and the press to join a conference on the occasion of World School Milk Day. It also launched an art competition, inviting school children to illustrate the goodness of milk. 84 winners will be awarded bicycles.

The conference was well attended and the speakers, which included representatives of FAO Romania, the Ministries of Education and the Administration and Interior, the Association for Prevention of Osteoporosis, and the Foundation for Healthy Food, gave their views on the benefits of milk and

healthy eating habits and how to best organise a school milk programme. The conclusion was that the Romanian school milk and bun programme is very much needed due to the lack of calcium and dairy products in the children’s diet - but that implementation can be improved.

Tetra pak expands worldwide school milk support Tetra Pak chose World School Milk Day to announce its support for two additional school milk programmes - in Ecuador and Morocco - as well as the expansion of existing programmes in Romania, Thailand, Mexico and Iran. Through its Food for Development Office, Tetra Pak works closely with governments, development agencies, NGOs, local dairies and farmers to deliver almost six billion packages of milk to 50 million children in schools in over 50 countries around the world. The total number of milk and other nutritious drinks supplied in Tetra Pak packages to school feeding programmes worldwide rose from 5.1 billion in 2007 to 5.7 billion in 2008 - a 10% increase. Volumes supplied to countries including Haiti, India, Russia and Thailand, rose by 22% during this period, from 2.3 billion to 2.8 billion.

“It is very encouraging to see how governments, local businesses and NGOs value the importance of school milk programmes and are continuing to support programme growth,” said Tetra Pak Food for Development Office Global Director, Ulla Holm. “School feeding programmes can have a considerable impact on the local community and economy. Not only do they improve the health and learning capabilities of children, they often act as a catalyst for agricultural and economic development.”

4,000 students in 37 primary schools with fortified milk. The programme in Romania has grown dramatically since its inception in 2002. From reaching one million schoolchildren ages 6-9 years old in its first year, the programme now includes schoolchildren up to the age of 15 years and reaches more than 2.6 million children throughout the country.

The new school milk programme in Ecuador, launched in June 2009, provides enriched UHT milk to 120,000 children in the cities of Guayaquil and Quito.

The programme in Thailand, which began in 1985, is one of the longest running and most successful of it kind. In 2008, Tetra Pak, in co-operation with its partners, supplied 1.8 million children with over 460 million packages of milk - 100 million more than the previous year.

The initiative in Morocco, managed by Fondation de Centrale Laitière pour la nutrition de l’enfant, a non-profit organisation set up by the dairy Centrale Laitière, is focussed on two regions, targeting nearly

Supported by Tetra Pak since the 1960s, the programme in Mexico has also seen significant expansion and today covers more than four million children with more than 760 million packages of milk provided in school.

In 2009, following the decentralisation of the school milk feeding programme in Iran, Tetra Pak strengthened its relationship with the School Feeding Committee and now partners with the UN’s World Food Programme on a number of school educational activities in Tehran and across the country. Initiated in 2001, the Iranian school milk programme is the largest state funded programme in the world, covering 11.5 million students. Thanks to the programme, over 350 million Tetra Pak packages were delivered to children in school in 2008. “School milk programmes play a vital part in our business strategy and our commitment to dairy customers around the world to make food safe and available everywhere. We expect to see further expansion of these programmes in the coming years,” Ulla Holm concluded.

42 update

www.foodbev.com/dairy Issue 27 - October · November 2009

Dairy tech focus Tetra Pak launches Tetra Centri AirTight Eco

etra Pak, the world leader in food processing and packaging solutions, has launched the Tetra Centri AirTight Eco separator, the world’s first hermetically sealed direct driven dairy separator. Suitable for all dairy customers with high capacity production, the Tetra Centri AirTight Eco separator reduces energy consumption of an overall separation system by up to 35% compared to conventional paring disc separators and doubles production time between major services compared to belt driven separators. The new Tetra Centri AirTight Eco separator introduces three innovations: the eDrive system, the eMotion system and the eCon control system. The gearless eDrive is a patented new direct drive system in which the motor is connected to the separator spindle directly and incorporated into the separator bowl without a gear. That increases up-time and reduces costs compared to belt driven separators. With fewer moving parts and less wear and tear,

the mechanical simplicity of the eDrive extends production time between major services from 8,000 hours to up to 16,000 hours. It also uses 90% less lubrication oil than previous systems. Unique to the Tetra Centri AirTight range of separators are the hermetic seals at the inlet and outlet, which prevent the intake and exposure of the product to destructive air. In the Tetra Centri AirTight Eco separator, the product is fed smoothly into the separator bowl from the bottom through the new eDrive, which ensures that the size of fat globules and particles is maintained. This is why the separability of fat and impurities and concentration of cream in the Tetra Centri AirTight Eco separator is more efficient than in any alternative design on the market.

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Advanced Electron Beams’ new sterilisation technology

dvanced Electron Beams (AEB), whose compact electron beam technology enables traditional manufacturers become more environmentally sustainable while improving profitability, has announced the availability of the e25ITB, an electron beam emitter designed for sterilising the interior surfaces of bottle shaped packaging. This breakthrough in electron beam sterilisation technology enables a new class of aseptic and extended shelf life filling approaches for beverage bottles. “Beverage manufacturers around the world are eager to address consumer demand for more healthful product offerings and for more sustainable packaging at lower cost,” said Advanced Electron Beams CEO Mitch Tyson. “AEB’s bottle sterilisation technology for aseptic packaging will let the beverage industry continue to innovate with new products and new package concepts, while reducing environmental footprint of the packaging process.”

Surfaces of packaging material are sterilised at high speeds with a stream of energetic electrons. Since no chemicals are used, there is no need to rinse or dry the material and no risk of residual chemical sterilants contaminating the packaged product. Electron beam treatment is a room temperature process, allowing manufacturers to use lighter packaging material. Furthermore, by eliminating non-value added steps, filling systems based on AEB’s technology will be smaller, saving valuable production floor space.

Starpack Award tally more than doubles for Smurfit Kappa

urpassing previous years, innovative packaging experts Smurfit Kappa have more than doubled the number of industry awards received at this year’s Starpack Award ceremony. Building on last year’s three medal tally, Europe’s leading paper based packaging manufacturer, picked up seven awards - including a silver award for the Cheestrings packaging in the Retail Ready Packaging & Display category. Smurfit Kappa UK Sales & Marketing Director Adrian

Bird said: “Smurfit Kappa is an expert in innovative packaging design and we are delighted to have our packaging recognised by Starpack. We work very closely with companies to create innovative and functional packaging solutions which have great shelf standout, consumer appeal - and help our customers to sell more.”

www.foodbev.com/dairy Issue 27 - October · November 2009

TECHNICAL NEWS 43

Dairy tech focus

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First PET bottle for UHT milk with Sidel Predis technology

SDH France is the first dairy company to launch a PET bottle for UHT milk using Sidel’s Predis dry decontamination technology.

Halo completes two year Wiseman Dairies training project

elping to further reduce downtime and increase profitability, Halo Support Services has recently successfully completed a two year On Demand Training (ODT) project for Robert Wiseman Dairies. The fully interactive e-learning tool uses stimulating animation, video and audio commentary to provide training and reference material for Wiseman engineers using the company Automation System across six dairy sites. Halo also supplied Operator Training for every aspect of the newly opened Bridgewater facility. The Automation Project was commissioned after Halo conducted an in depth needs analysis that included interviewing maintenance engineers based at the Droitwich dairy. The main objective was to provide an easy to use training solution and accompanying reference material that would allow engineers to efficiently diagnose and correct faults within the automation system

The technology has allowed the dairy to reduce the weight of its bottles by 20% as well as making drastic savings in chemicals and waters.

difference between this system and traditional processes is that Sidel’s new technology works by decontaminating not the bottles, but the preforms.

The company has installed the new Sidel milk packaging line - a first for sensitive beverages with neutral pH value. The new line is used for part skim, skim and whole milk in 1 and 1.5 litre bottles with a product shelf life of three to four months at room temperature.

Hydrogen peroxide (H2O2) vapour is evenly sprayed on the interior surfaces of the preforms and then activated by the heat used in the blow molding process. This thorough decontamination makes it possible to increase product quality and shelf life and to ensure total food safety until the expiry date. The process uses only a small amount of chemicals and virtually no water.

The key element of the new line, the Combi Predis FMa, is a compact machine for blow molding bottles, filling and capping them, specifically for sensitive products under aseptic conditions. The vital

Sidel has a globally installed base of more than 120 aseptic filling machines and roughly 40 dry decontamination systems.

at Wiseman facilities located at Aberdeen, Bellshill, Cairn Place, Droitwich and Manchester, with the aim of further reducing downtime and increasing profitability. Some of the Halo training was generic but other material was site specific since the automation system differed at each site. Following completion of the Automation Project, Halo was asked to provide operator training for the new Bridgewater Dairy. Halo split this training into self contained modules that can be used to train new staff or accessed individually for reference or retraining purposes. As it is multimedia based, Halo’s ODT concept can be used for self learning or as the core content of a classroom based training course. © dairy innovation 2009. 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.

44 TECHNICAL NEWS

www.foodbev.com/dairy Issue 27 - October · November 2009

Dairy tech focus

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ArticStore goes extra large for cold storage

n issue 26 of dairy innovation this story on our Dairy tech focus pages stated, incorrectly, that ArticStore was part of the CMS Group. In fact, ArticStore is a fully owned subsidiary of Titan Containers. For more information, visit www.arcticstore.co.uk

Arla’s two pint polybottles are the lightest in the industry

rla Foods is adding weight to its environmental credentials by slimming down its use of packaging and now boasts the lightest two pint polybottles for milk in the UK. The industry average for a 2 pint polybottle is 27g but Arla has succeeded in shaving 2g off bottles blown at its dairy in Stourton, Leeds without compromising the integrity and functionality of the bottle. Good progress has been made on 6 pint bottles at Stourton dairy, these are now 4g lighter than the 70g industry average while bottles at Arla’s Ashby dairy weigh in even less at 65g. And it isn’t only bottles which have been Arla’s packaging team’s focus. Caps, which used to weigh 2.3g, now tip the scales at 2g, saving 180 tonnes of plastic a year.

www.foodbev.com/dairy Issue 27 - October · November 2009

Arla’s lightweighting project has been carried out with Logoplaste. The Leeds facility houses a custom built Logoplaste ‘hole in the wall’ operation that Arla’s Head of Purchasing is said to describe as “an extension of our own dairy”, emphasising the importance of building and maintaining a true partnership approach between both companies. In addition to the lightweighting project, recycled high density polyethylene materials are being trialled at the Logoplaste facility with an objective from both companies to achieve up to 30% recycled content by 2010.

TECHNICAL NEWS 45

Dairy biz news Page 15

Dairy tech focus

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Nampak’s school milk bottle takes top prize

100% recyclable plastic milk bottle developed especially for schoolchildren has won a major industry award.

Beating off stiff industry competition, manufacturer Nampak Plastics was crowned the winner of the ‘Best Business Initiative’ category at the ninth annual Plastics Industry Awards, which took place recently in London.

TV Presenter and Awards Host Paul Ross, Nampak Plastics Sales Director Jamie Tinsley and Paul Morris, owner and MD of Best Business Initiative category sponsor Addmaster (UK)

Global Energy Drinks 2009 report Zenith’s new market report on global energy drinks investigates this growing beverage category, developed through strong marketing, product positioning and a push into new emerging countries.

Nampak’s entry in the ‘Best Business Initiative’ category highlighted the company’s development and successful promotion of a bespoke child friendly HDPE bottle for school milk deliveries in South Wales. This was in response to direct requests from schools for an environmentally friendly alternative to cartons that were being used. The HDPE bottle matched the school’s requirements perfectly as it is 100% recyclable, was lightweight for children to hold when filled with milk and it fitted safely into children’s hands to avoid spillages.

* Tarantula spiders and plastic milk bottle recycling - not two things you would usually associate with each other! But pupils from Millbank Primary School in Cardiff, Wales, made the link when tasked with re-using packaging to make a sculpture of an animal that is in decline. The pupils settled on HDPE plastic milk bottles - an everyday household item with a strong environmental message. Bottles were cut up into different shapes and sizes before being joined together to create a giant six foot sculpture of the critically endangered Rameshwaram Parachute Spider.

WITT-Gasetechnik’s US subsidiary

Data 2003-13 Volume sales Global analysis Global developments Regional analysis Regional developments Support your investment decisions Identify new growth Adapt quickly opportunities to change and allowing you remain aware to be early to of what your market competitors are doing

ITT-Gasetechnik GmbH, a manufacturer of products for the industrial gas industry, has announced the opening of a US subsidiary. The division is led by David W Bell (pictured), who has more than 20 years of experience in the industrial gas and gas control equipment industry. Commenting on the company’s expansion into the US, WITT Manager, Dr Richard Benning, said: “The new WITT division was established to keep step with the increasing demand for our products. Despite strong competition, our products are finding such acceptance that we are unable to supply the US market from our base in Germany quickly enough. Our new subsidiary gives us the necessary proximity to the

market and allows us to offer our US customers optimal support and service.” The entire WITT product line is available in the US: safety technology; mixing, metering and regulating systems; and analysers for all common gases and leak testing systems.

46 TECHNICAL NEWS

www.foodbev.com/dairy Issue 27 - October · November 2009

Dairy tech focus

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Tetra Pak CPS is a pipe dream for dairy The PCS modular solution combines a DVT 545 colour camera, a Mitsubishi PLC, Touch-panel PC and a high speed reject unit

Dairy Crest relies on vision solution for perfect bottling

nvestment in the Chadwell factory of UK chilled dairy foods company Dairy Crest created a facility that was capable of processing 400 million litres of milk a year. To cope with the huge volume of milk bottled at the factory and to ensure all products were distributed to customers in perfect condition required a robust and reliable vision solution. The dairy company came to PCS Industries in search of a solution. PCS designed and built a modular system to perform a number of inspection tasks on standard plastic milk bottles ranging from 2 to 6 pints and a 2 litre version. The system consisted of a DVT 545 colour camera, Mitsubishi PLC, touchpanel PC and a high speed reject unit. A custom graphical user interface (GUI) runs on the touch-panel PC and handles the communication between the various modules and this ensures that Dairy Crest operatives never have to work with either the vision or PLC software as all relevant settings and parameters are accessed

through the GUI. The system also offers further capabilities as it has inputs for additional sensors for label detection, cap foil presence and faults from the filler.

glowing reputation for delivering a prompt professional service and a long standing relationship has secured Tetra Pak CPS another order from the Leckford Processing Dairy, owned by Waitrose. It is the supermarket group’s own on-farm milk processing and bottling facility. The Leckford Processing Dairy turned to Tetra Pak to help with its ongoing improvement programme, which has resulted in a 30% reduction in time for unloading milk due to the replacement and upgrade of their intake system. The full scope of The Leckford Processing Dairy's improvement programme included better control of storage conditions for raw products, the renovation of milk tanks, upgrading of the cooling system, pasteuriser and

chilling control and the supply and installation of a new chilling plant. Extensive pipework modifications were required to connect cooling water onto the refurbished raw milk and existing finished milk vessels, together with rewiring of these items. The Tetra Pak CPS engineering team also upgraded the existing PLC and modified the software to provide a ’turnkey’ solution.

The modular system is installed on three separate yet identical production lines and checks the presence, colour, height and angle of each bottle cap, running at a speed of 220 bottles per minute 24/7. The first line runs 4 pint, 6 pint and 2 litre bottles. Line two concentrates on the 2 pint bottles and the third line is dedicated to 4 pint bottles. Statistics are kept which show counts for all the different reject reasons and this data is automatically uploaded from the PLC to the plant’s data capture system. This allows easy access to important information to ensure productivity is maintained at maximum output levels. The reject system removes a fail bottle from the line without causing any spillages or disrupting the speed of line

www.foodbev.com/dairy Issue 27 - October · November 2009

TECHNICAL NEWS 47

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

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Saturated fat debate

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In order to make EU policy makers aware of the recent scientific findings on the health effects of milk fat and their implications for policy making, the European Dairy Association (EDA) - in collaboration with the Danish Dairy Board (DDB) - organised the International Conference on Saturated Fat, held in Copenhagen. At the conference internationally renowned scientists presented the latest scientific findings on the health impact of milk fat intake.

EDA Secretary General Joop Kleibeuker (above) reports. The conference was opened by Professor Arne Astrup (University of Copenhagen) who sketched the context in which this conference is held - the ongoing debate on the intake of saturated fatty acids, the recent publication of the EFSA ‘Draft Scientific Opinion on Dietary Reference Values for Fat’ which suggests for public consultation to keep the intake of saturated fat as low as possible, and the proposed saturated fat levy in Denmark. The Danish Minister for Food, Agriculture and Fisheries Eva Kjer Hansen stressed that the final goal of policy intervention is to ensure that consumers make healthy food choices. Besides elements such as pricing, labelling and consumer information, this taxation proposal should also contribute to that goal. She stated that research on saturated fatty acids should provide the knowledge necessary for the government to formulate sound recommendations. For her the health of the consumer is a shared responsibility of the government, the consumer, the food industry and the retailers.

For the Director of the DDB, Michael Stevns it goes without saying that dairy products are making a substantial contribution to the nutrient intake of the Danish population. He showed that milk consumption in Denmark has changed towards skimmed milk in the last years and that a variety of dairy products with different energy content are already available. Without regulatory intervention and due to different reasons saturated fat intake in Denmark decreased by 25% in the last decade.

Policy options for saturated fats need to be reconsidered Professor Bruce German (University of California) underlined that evidence from the past five years has changed the view and understanding of the effects of fat on cholesterol metabolism. Dietary cholesterol is not affecting blood cholesterol. Scientific evidence does not support the assumption that saturated fat intake should be as low as possible as this is often considered as ‘zero’. Moreover, Professor German suggested that, in personalised diets, appropriate doses of saturated fats are likely to have a beneficial impact. Professor Philippe Legrand (University of Rennes) indicated that based on

latest science there is no reason to consider saturated fatty acids as a single group anymore in terms of structure, metabolism, functions and deleterious effects. Only three of the many different saturated fatty acids found in milk fat should now be considered as atherogenic. Some saturated fatty acids in milk fat might even have beneficial effects. For him, the saturated fatty acids in dairy products have an interesting composition. He pleaded for more precise studies to investigate further on a possible dose-effect and to put the different saturated fatty acids into perspective. Finally Professor Peter Elwood (Cardiff University) presented the results of a meta-analysis and systematic review of all cohort studies on the association between dairy and health. He presented some remarkable results: milk consumption is associated with a 19% reduction in heart disease, dairy foods are

associated with a 21% reduction in diabetes, and milk tends to reduce risk of stroke. Elwood concluded that a call should be issued for further evidence from cohort studies before any new advice is given on dairy foods, and before policy relating to dairy foods is changed. Based on the scientific findings presented and the observations made, policy options for saturated fat need to be reconsidered. With the increasing scientific insight into the interactions between saturated fatty acids and health, there is no conclusive evidence to make broad dietary recommendations on restricting saturated fat intake to as low as possible or even zero.

Panel of speakers at the EDA Saturated Fat conference. Professor Peter Elwood from Cardiff University is in the foreground

50 FINAL WORD