Issue 29 | Dairy Innovation by FoodBev Media Ltd

DAIRY INNOVATION

DIGITAL SAMPLE COPY

FoodBev com A world of food and drink

The innovation imperative New product development in the dairy industry

S LL RIE CA NT E R FO

MARKETING WATCH

Latest dairy campaigns

INDUSTRY FEATURE

Processing technology

REGIONAL REVIEW

Dairy in the Middle East

漏 dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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Issue 29 - February 路 March 2010

Inside this issue 6

The editor’s view

SPECIAL

23 REPORT

dairy innovation Editor Geoff Platt looks ahead to the IDF Dairy Innovation Awards 2010 and the 4th Global Dairy Congress.

The innovation imperative

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

Innovation extra Cecilia Martinez of Zenith International discusses the functional dairy product market.

Dairy business Industry leaders look ahead to 2010 and we look forward to the IDF World Dairy Summit 2010 in New Zealand.

19 31 38 40 40

Innovation is the lifeblood of the dairy industry. Three key people who work with the industry give us their view of where we are.

MARKETING

29 WATCH

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

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The latest campaigns

CCL Label Auto-Sleeve Stretch sleeves - ideal for dairy applications.

dairy innovation reviews recent industry marketing campaigns.

Ingredients The latest news from the world of ingredients.

What’s on 2010

INDUSTRY

34 FEATURE

A preview of upcoming industry events.

Processing technology

Dairy tech focus dairy innovation technical news section.

Marketplace

Yvonne Andreasson of Tetra Pak looks at how flexibility and profitability drives the evolution.

dairy innovation products and services guide. Advertisers’ index.

Final word REGIONAL

EDA Secretary General Joop Kleibeuker looks at the challenges ahead for 2010.

36 REVIEW

Middle East The first in a new series of articles focusing on dairy in different parts of the world.

IDF Dairy Innovation Awards 2010 - see page 4 for more details www.idfdairyinnovationawards.com

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DAIRY innovation

www.foodbev.com/dairy Issue 29 - February · March 2010

CONTENTS 3

The International Dairy Federation and Dairy Innovation present

IDF Dairy Innovation A wards 2010

DAIRY INNOVATION

Celebrate excellence in dairy worldwide “The global dairy industry continues to be well positioned to supply consumers of all ages around the world with a uniquely strong package, contributing a variety of essential nutrients. “The sector is continuously innovating to provide a variety of nourishing foods to a growing global population and the IDF Dairy Innovation Awards provide an ideal platform to demonstrate this continued commitment to innovation. The 15 categories range from new products and ingredients to breakthroughs in packaging and sustainability, as well as

Categories • • • • • •

Best new cheese Best new butter or spread Best new ice cream Best new dairy drink (including yogurt drinks and added value liquid milk) Best new functional dairy product (including pre- and probiotic dairy products and whey protein drinks) Best newcomer brand or business

Nutrition and health • •

Best health education or nutri-marketing initiative Best school milk initiative

Sustainability •

Best environmental initiative

Packaging • •

Best packaging innovation – dairy food Best packaging innovation – dairy beverages

Ingredients • •

Best new functional ingredient for dairy foods or beverages Best new product enhancing ingredient: flavour, texture, sweetener or colour

Marketing • •

Best consumer marketing campaign – print, online or TV Best store promotion/point of sale campaign

“The IDF Dairy Innovation Awards will provide a unique annual snapshot of excellence across the industry. “I invite all those in the international dairy industry to enter the awards today.”

Richard Doyle, IDF President

2010 IDF Dairy Innovation Awards • Open to products and initiatives launched since 1 January 2009.

R TE W EN NO

Brands and products

initiatives in health education and marketing.

• Entries close on 19 March 2010 – so enter NOW. • Judging in Brussels on 30 March 2010. • IDF Dairy Innovation Awards presentation during Gala Dinner at 4th Global Dairy Congress, Salzburg on 28 April 2010. • All entries will feature in the 2010 IDF Dairy Innovation Awards Showcase magazine. • Themes and trends to be presented during 2010 World Dairy Summit in Auckland, New Zealand from 8 to 11 November 2010.

For more information and to download entry forms, please visit www.idfdairyinnovationawards.com or contact Jane Harris: +44 (0)1225 327856 jane.harris@foodbev.com

www.idfdairyinnovationawards.com

The editor’s view

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Celebrating innovation with the IDF Dairy Innovation Awards

ome time ago, I received an email from someone working in a dairy company on the other side of the world to the UK. The message was that dairy innovation had opened their eyes to the amount of work that goes on to develop innovative dairy products. They stood in awe of the way dairy companies continuously strive to redefine the category and roll out innovative products in eye catching packaging. It encouraged them to do the same.

It was great to hear because I always hope that our Innovations pages, in each issue of the magazine, inform and inspire. There are lots of challenges - recession or no recession - facing the industry. There are lots of people out there who delight in ‘knocking’ the dairy industry. Despite the challenges and the negatives, innovation in dairy is growing as fast, if not faster than any other sector of the food and drink industry. So it is right and proper - and, I believe, important - that we celebrate what is good in the industry. Something we have always sought to do in this magazine since it was launched in 2005. Now there is another way to celebrate the industry. It is great news that dairy innovation is partnering with the International Dairy Federation (IDF) to present the IDF Dairy Innovation Awards 2010.

awards that included a dairy drinks category. But now we are back and I am delighted that such an important global dairy organisation as the IDF has chosen to partner with us. IDF is represented in 56 countries and membership is growing: it accounts for approximately 86% of the world’s milk production at present. When we announced the Awards, IDF President Richard Doyle said: “The global dairy industry continues to be well positioned to supply consumers of all ages around the world with a uniquely strong package, contributing a variety of essential nutrients. “The sector is continuously innovating to provide a variety of nourishing foods to a growing global population and the IDF Dairy Innovation Awards provide an ideal platform to demonstrate this continued

We launched the first dairy innovation awards in 2007. These were a great success. We took a break last year to concentrate on the beverage innovation awards at drinktec -

commitment to innovation. The 15 categories range from new products and ingredients to breakthroughs in packaging and sustainability, as well as initiatives in health education and marketing. “The IDF Dairy Innovation Awards will provide a unique annual snapshot of excellence across the industry. I invite all those in the international dairy industry to enter the awards today.” Entries close on 19 March 2010, so I urge all companies, large and small, to visit the Awards website: www.idfdairyinnovationawards. com - and download entry forms now. A special Showcase magazine will feature all entries while finalists and winners will be announced at a special IDF Dairy Innovation Awards Gala Dinner during the 4th Global Dairy Congress in Salzburg on 28 April followed by a presentation at the IDF World Dairy Summit in Auckland, in November 2010.

Packed with value The Global Dairy Congress mentioned above - is organised by Zenith International,

Geoff Platt in conjunction with dairy innovation magazine. This event has now established itself as an important part of the international dairy calendar. This year’s Congress is the fourth to be organised by Zenith. Principal sponsor is Elopak, with additional sponsorship from Bericap and Tine Dairy. Entitled ‘Packed with value’ the programme starts with a plant tour hosted by Alpenmilch, while the conference programme includes international market perspectives, building markets around the world, a look at how dairy is addressing environment issues, achieving growth through innovation and marketing, nutrition and health case studies. A wide ranging programme and a host of key speakers from leading dairy companies and dairy organisations will ensure an event that is certainly ‘packed with value’. I hope to see you there.

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DAIRY INNOVATION

A world of food and drink

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www.foodbev.com/dairy Issue 29 - February · March 2010

EDITORIAL 5

Innovations

The editor’s pick of the latest new products

World Cup dairy products help support children’s charity

erman dairy company Molkerei Söbbeke has used the forthcoming football World Cup in South Africa as the inspiration for two new products - an organic cheese specialty and a new yogurt. Cheese master Heiner Borchers has created the ‘african cheese kick 2010’ - Gouda mixed with African spice mixture Harissa Tuareg to provide the ‘kick’. Meanwhile, african choco kick

is an organic yogurt in a 500g glass jar with chocolate balls. Sales from these two products are being used to support a South African children’s chartity. €2 from every cheese and 20 cents from each yogurt will go to support the Street of Children in Ixopo - a charity run by Sister Ulrike who comes from the German town where the Söbbeke dairy is located.

Emmi adds 2 in 1 cheese mix to Kaltbach range

wiss dairy company Emmi has added a pack of grated, mixed cheese to its Kaltbach range. The 100g resealable bag mixes cave ripened Emmentaler AOC and Le Gruyère AOC which, according to the company, offers cheese with ‘a spicy intensive taste that dissolves on the tongue’.

Leskol half fat cheese in stay fresh zip packaging

eskol half fat cheese, from UK cheese maker Wyke Farms, has moved into a fresh resealable zip packaging.

Fans of the healthier alternative to full fat Cheddar can now enjoy the improved smooth and creamy taste for longer as the improved packaging helps to keep the cheese fresh for longer. The new packaging also communicates the associated health benefits in a bright, fresh design. Leskol has 1.3% saturated fat, approximately 90% less than regular Mature Cheddar.

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Milk Link launch True Blue Stilton

n the UK, Milk Link has launched True Blue - creamy Stilton that can be used everyday. Milk Link believes that this new brand will play an important role in stimulating interest and growth in the Stilton category, driving up usage occasions and attracting a wider, more mainstream and youthful audience. Aged at about ten weeks, True Blue has a creamy texture, clean finish and buttery taste and is ideal for eating with biscuits and fruits and also as a cooking ingredient.

Gowardhan launches new GO cheese brand

ollowing the commissioning of a modern cheese plant, Indian dairy company Parag Milk Foods, otherwise known as Gowardhan, has launched the GO cheese brand. The launch marks a move from basic dairy products like ghee and milk to value added products. The company said until now, the Indian cheese customer has had very few

brand choices or a range to choose from. The GO cheese brand is targeted at today’s generation families, who are now taking to an international lifestyle and cuisine.

Yeo Valley Organic goes even lighter with new spreadable

eading UK organic dairy brand Yeo Valley Organic has launched a new lighter spreadable butter in a 250g pack size, adding it to the brand’s existing range of hard and spreadable butters. The company said while most other lighter butter spreadables contain 25% less fat than their regular counterparts, Yeo Valley Organic Lighter Spreadable contains 30% less fat than the regular blend, making it one of the lightest available on the market. © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

6 PRODUCT NEWS

www.foodbev.com/dairy Issue 29 - February · March 2010

Innovations

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Two new cheeses from Cooleeney

rish cheese maker Coleeney Cheese has launched two new cheeses. Tipperary Brie is an unpasteurised cheese made from the milk of the dairy’s pedigree Freisan cows. Available in three

sizes, Tipperary Brie is ideal in salads, gourmet sandwiches and on cheese boards. Gleann Oir is a pasteurised goats milk semi hard cheese made from fresh Irish goats milk.

Bel introduces new Laughing Cow and Leerdammer choices

el UK has drawn on its cheese making expertise to develop a new range of light, flavoured cheese portions under The Laughing Cow brand. Deli-Light has been launched with three flavour variants: Blue Cheese, Onion, and

Goats Cheese. The range has a new rectangular sleeve and tray packaging format, which is different to The Laughing Cow’s familiar round box of triangles. Research found that consumers liked the square portions and new pack format, and thought the packaging was more sophisticated and adult-like, making the range

Bel UK, a subsidiary of the Bel Group, has also introduced new easy opening packaging for Leerdammer. Available across all three of the slices variants - Leerdammer Original, Leerdammer Lightlife and Leerdammer Mature - the new packaging includes an easy to open and close, clickable lid which maintains Leerdammer’s fresh taste for longer.

There is also a new 225g block format replacing the existing Leerdammer Original and Lightlife wedges. A recent Bel UK survey demonstrated that the new block shape is perceived by consumers as being more convenient than the wedge format and created higher purchase levels with Hard Continental Cheese buyers.

Heinrichsthaler adds a spicy kick

Nöm gets Naturally Active

erman dairy company Heinrichsthaler has spiced up its Lactose Free Radeberger cheese with the addition of a red chilli pepper variety.

öm UK is branching out into the probiotic drinks market this year with the launch of its new Naturally Active range. The products are available in Strawberry and Multifruit flavours, with Blueberry joining the range later in the year. Available in 6 x 100g multipacks, the drinks have low fat content and contain real fruit puree and fruit juices, making them ideal for both the health conscious adult market and for children’s lunchboxes.

seem special and relevant for them, rather than just for kids.

Elle & Vire long life creams stand up and stand out

rench dairy company Elle & Vire, part of the Bongrain Groupe, has chosen aseptic flexible stand up pouches for its range of UHT creams. Proaseptic Technologies is providing the aseptic filling technology and the spouted flexible packaging uses a laminate developed by Alcan Packaging with a spout developed by IPN. The packaging is tactile, yet easy to use with a large opening to allow accurate pouring. © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

www.foodbev.com/dairy Issue 29 - February · March 2010

PRODUCT NEWS 7

Innovations

Müller brings extra vitality to yogurts and yogurt drinks

Puleva introduces Mixer aimed at teenagers

escribed as ‘rebellious and different’, Spanish dairy products company Puleva has launched Puleva Mixer in three flavours - aimed at a teenage audience. Packed in three packs of resealable 215ml bottles, the three shot-style flavours are: Tropix - tropical fruits; Braxil - pineapple and coconut; and Chocoxoco - blend of cocoas. According to the company, Puleva Mixer contributes to the physical development of the adolescent as a refreshment while, at the same time, providing essential nutrients for his or her daily activities.

üller Dairy (UK) is continuing its campaign to bring new and lapsed consumers into the functional yogurt sector with the launch of a new Müller Vitality yogurt four pack - available in four single flavours: Strawberry, Raspberry, Cherry, and Peach & Passionfruit. The new packs incorporate the message that the prebiotic fibre and probiotic bacteria in Müller Vitality ‘helps maintain the natural balance of a healthy digestive system’. In another move, Müller Vitality yogurt drinks have been launched in the first fully recyclable pack to be introduced by the dairy. Following the removal of the non-recyclable

Bauer adds creamy curds

erman dairy company Bauer has added three Stracciatella curds cream products to sit alongside its yogurt range. The products include creamy stirred curds with fine grated chocolate pieces and are available in three flavours - Stracciatella, Stracciatella cherry and Stracciatella strawberry. Just like yogurt, the curds provide valuable protein and calcium and are sold in 4 x 125g pots.

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shrink film from the bottle, all component parts of the yogurt drink bottle, the six pack sleeve and the shelf-ready tray are now 100% recyclable. The company has also reduced the weight of the Vitality yogurt drink bottle and the weight of the cardboard carton sleeves and trays, which, together with the removal of the film, will save over 350 tonnes of packaging per annum.

For more information about the functionaldrinks newsletter, visit www.functionaldrinksnews.com

Functional dairy drink launches in Latin America and Europe

o-operativa Colanta, Colombia’s largest dairy co-operative, has launched the first dairy product in the country to use Raisio’s Benecol cholesterol lowering ingredient, reports functionaldrinks from Zenith International. Available in 100g shots, 1 litre bottles and mixed variant six packs, the

new range, Colanta Funciona, currently only comprises yogurt drinks in strawberry, red berry and peach flavours. However, milk products, fresh cheese, cream cheese and milk are reportedly planned for the future. functionaldrinks also reports that Slovenian dairy company Ljubljanske Mlekarne has extended its probiotic yogurt range Ego to include a new

drinking yogurt, Ego Slim & Vital. The drink contains a combination of the amino acid L-carnitine and coenzyme Q10 and is targeted towards those looking to control their weight, athletes and active consumers, as well as older individuals, pregnant women and breastfeeding mothers. Packaged in 250ml bottles, the dairy drink is available in four flavours - natural, strawberry, peach and tropical. It is also reported that Austrian dairy Pinzgau

Milch has made its first entry into the functional drinks market with a high calorie meal replacement drink named Promilat Vital. The drink is available in five flavours - vanilla, coffee, strawberry, banana and chocolate - and is targeted at elderly consumers who wish to obtain their daily vitamins and minerals in a convenient format. The beverage is available in ready-to-drink format in 200ml resealable bottles and is Ultra Heat Treated.

8 PRODUCT NEWS

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Innovations

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Yeo Valley Organic launches Special Edition collection

fter receiving an unprecedented number of consumer requests, UK organic company Yeo Valley has brought back its Wholemilk Plum Yogurt. The product forms part of Yeo Valley’s new Special Edition collection, which will see the brand launch

new yogurt flavours that will only be available for a limited period. The 450g plum yogurt will launch alongside Special Edition Wholemilk Toffee Caramel Yogurt, which has been positioned as a healthier alternative to cream as a dessert accompaniment.

Start the day with a Rachel’s dairy detox

Onken adds new flavours in Germany and UK

o ensure mornings get off to the best start in 2010, Rachel’s has created a limited edition Pineapple and Grapefruit yogurt to provide a kick start to the day. Renowned for its cleansing and detoxifying qualities, grapefruits are the ideal breakfast fruit and are balanced by sweet juicy pineapple and combined with Rachel’s signature thick and creamy texture makes for an invigorating tasty treat. Available in a 450g pot, the new yogurt has less than 2% fat.

r Oetker has added new flavours for the New Year to its Onken range in Germany and the UK. In Germany it has launched a new apple yogurt, packed in a 500g pot and containing 1.5% fat, while in the UK it has launched three new flavours. It has extended the Onken Fat Free big pot range with the addition of Pink Grapefruit and Vanilla. Strawberry is also set to join Dr Oetker’s ever expanding regular big pot portfolio. All three are packed in 450g pots.

Müller reintroduces Cadbury Mini Eggs

he overwhelming popularity of the Easter themed Cadbury Mini Eggs Twin Pots last year has led Müller Dairy to reintroduce the line. The chocolate dessert Twin Pots featuring Cadbury’s solid milk chocolate mini eggs in a crisp sugar shell are again being made available as a Limited Edition through to April. The lid and 90g pot design has been refreshed and the new look paves the way for the roll out of new pack designs across the entire Cadbury Twin Pot range.

Häagen-Dazs joins tart yogurt craze

ccording to Häagen-Dazs there is a growing demand for tart flavoured yogurt sweeping the US. So the company has launched a Tart Natural Low Fat frozen yogurt. It says the new product has a refreshing flavour and a velvety texture and combines the cool indulgence of ice cream with the benefits of yogurt and has 2.5g of fat and 180 calories per half cup serving.

Comic strip cult characters feature on Müller puddings

üller in Germany is featuring popular cartoon dog Snoopy from the Peanuts comic strip on the packaging if its DoppelDecker pudding. Snoopy pudding is a creamy, dark chocolate pudding with cream. Decorated in unorthodox colours of black and white, the four packs will feature other Peanuts characters, including Charlie Brown, Lucie and Linus.

Classic flavours with a Carte D’Or twist

arte D’Or, the premium ice cream dessert brand from Unilever, has launched three new flavours for 2010 - Rum & Raisin, Raspberry Cheesecake and Coconut. The new flavours are being supported by a £3 million marketing campaign including a dedicated TV ad for Rum & Raisin.

www.foodbev.com/dairy Issue 29 - February · March 2010

PRODUCT NEWS 9

Innovations

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

This report on innovations from Japan is brought to you through our partnership with Beverage Japan magazine. Yoshihiko Hani is the President of Beverage Japan and Steve Galloway is International Strategy Director and Co-founder of Exigo Marketing, an international management consulting firm based in the UK, Japan and South East Asia, specialising in strategic marketing, innovation and market entry in the food and drink industry. Kirin’s ‘World Kitchen’ series, featuring to date around 13 beverages inspired by local cooking from around the world, has proved popular with consumers and this latest addition, Grapefruit, Vinegar and Milk, was developed based on the use of balsamic vinegar not only in cooking but also in desserts in northern Italy. The 320ml

bottle contains 15ml of grapefruit vinegar, milk and grapefruit juice (less than 10%) and 46 kcal per 100ml. Japanese are familiar with the health benefits of drinking vinegar, and this product is marketed as a refreshing flavour to start the day. Meiji Dairies has launched a new probiotic yogurt, R-1, in both cup and bottle format, and containing lactobacillus bulgaricus 1073R with positive immune function benefits.

Fujiya is a Japanese confectionary company which this year celebrates the 60th anniversary of its Milky candy with the launch of a Milky Cocoa beverage. Tapping into a nostalgic image of the well known Peko-chan character, it follows the similar release last year of

Milky Café au Lait and Milky Drink. A condensed milk beverage containing cocoa powder it can be drunk hot or cold and has 136 kcal per can. Coca-Cola has launched ‘Sengoku Jidai no Bushou’, a series of ten Georgia canned coffees featuring famous samurai and Japanese warriors. A limited edition and collectable, it reflects into the current popularity amongst Japanese consumers of this period of history.

20% fruit mix of orange, apple, pineapple, peach and banana. Targeting young consumers, it joins a strawberry flavoured Mikku Chu Ju-Chu product already in the market and is intended to help the company achieve greater shelf-space for the brand. With 51 kcal per 100ml, it is packed in 500ml PET bottles from Ishizuka Glass.

Kirin’s Tropicana’s new Morning Fruit Shake is a mix of milk with 70% fruit (apple, mango and peach) and promotes the benefits both of fruit and milk. It contains 285mg of calcium in the slim 250ml carton from Nihon Tetra Pak.

Sangaria’s Shiroi Ramune Aji Cream Soda is a Ramune flavoured carbonated drink with condensed milk and Sangaria’s own fermented milk containing Bulgaria bacteria. Ramune is a lemonade-like drink popular for many years in Japan and traditionally sold in glass bottles sealed with a marble. This one however comes in a PET 500ml bottle and contains 48 kcal per 100ml.

Mikku Chu Ju-chu Yogurun is launched by Sangaria. According to the company it is based on mixed juices available at cafés in Osaka and is a yogurt flavoured fermented milk drink containing

Beverage Japan is represented in Europe and Asia by Exigo Marketing www.exigomarketing.com. For more information, contact: steve@exigomarketing.com

Top Nestlé confectionery brands star in R & R launch

&R Ice Cream has unveiled several new products based on Nestlé’s biggest and most popular confectionery brands - including Aero Double Bubble, Aero Bubbleball, Caramac Ice Cream Bar, Nesquik Lollies and Kit Kat Cone Pack. Aero Double Bubble has a unique shaped stick that combines both mint and chocolate ice creams -

available in a three pack. Aero Bubbleball is a light bubbly mousse, delivering a smooth textured combination of chocolate and mint flavours that melt in the mouth.

Available in chocolate and strawberry with vanilla, and sold in a mixed flavour six pack (6 x 50ml) Nesquik Lollies have a greater appeal across a wider age range of children.

A retro classic, the Caramac brand is 50 years old. R&R has developed a Caramac Ice Cream Bar (60ml) that mimics the unique colour and flavour of the original confectionery bar.

Finally, the Kit Kat 100ml cone is made of creamy vanilla and chocolate ice cream with chocolate sauce, swirled around a real single finger of Kit Kat in a wafer cone.

10 PRODUCT NEWS

www.foodbev.com/dairy Issue 29 - February · March 2010

Innovation extra O

n the back of consumers increasingly taking a proactive approach to health, the functional dairy product market has been seeing strong growth, writes Zenith International Market Analyst Cecilia Martinez. In 2009 alone, the functionaldrinks newsletter, produced by drinks consultancy Zenith International, tracked a total of 23 new product launches without taking into account other functional drinks that incorporate dairy-derived ingredients. As the functional dairy category has grown, the scope of benefits they offer has expanded to cover a wide variety of health benefits as well as a wide variety of consumer groups and age ranges. Nowadays, dairy products can support and enhance health through all life stages. For example, in the past year functionaldrinks tracked new product launches including a milk targeted at women who are or want to get pregnant,

enriched follow-on milk for babies, drinkable yogurts and milk drinks for children. For adults there is an even wider plethora of options such as protein shakes designed for weight management, post workout recovery or simply to supplement protein consumption. Other new products include enriched milks specifically designed to address the typical nutritional requirements of men and women respectively.

Increasingly targeted One of the implications from the widening functionality of dairy is that dairy products are

increasingly targeted at specific age groups. In the US, this has translated in companies offering dairy products targeted at the Baby Boomer generation; characterised by consumers with a higher purchasing power who are also health aware and are thus more likely to search for ways in which to improve their health. Another reason for targeting this specific group has been that Baby Boomers, as they age, are more prone to suffer from typical ‘Western lifestyle’ diseases such as high cholesterol, blood pressure or joint health problems. A further development in the category has been the migration of ingredient applications, once a niche, to applications with a broader positioning - the star example of this phenomenon being whey protein. As is well

Brand

Country

Functionality

Functional Ingredient

PreMamá

Spain

Female health

Folic acid, iodine

Vital Hombre/Mujer

Mexico

Enhanced nutrition

Probiotics, soy isoflavones

Activia drink

Digestive health

Probiotics

Phase 111

Post work out recovery

Whey protein

Just!

Metabolic health

Innutria formulation

Right Start

Enhanced nutrition

life’sDHA

Activ Sana

Spain

Enriched milk

Calcium, vegetables

Special K Protein Shake

Weight management

Protein, fibre

Vitalínea Satisfacción

Spain

Satiety, weight management

Protein, fibre

Healthy 10

Improved health

Probiotics, Omega-3, inulin

Benecol Smoothies

Cardiovascular health

Benecol

EAS Myoplex

Post work out recovery

High quality protein

achieveOne

Pre work out aid

Vitamins and minerals

Fiber One

Weight management

Fibre

Peques 2

Spain

Infant nutrition

life’sDHA

Danonino

Romania

Infant nutrition

Calcium

ActiMind

India

Infant nutrition

Choline

Energy Milk

Switzerland

Wellness

Calcium and B vitamins

Densia

Spain

Bone health

Vitamin D, calcium

Galaxy Probiotic

Presumed to be gut health

Probiotics

Promilat Vital

Austria

Meal replacement

Protein, carbohydrates, B vitamins

Ego Slim & Vital

Slovenia

Weight management/ recovery

L-carnitine, Co Q10

Colanta Funciona

Colombia

Cardiovascular health

Benecol

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Cecilia Martinez

known, whey was initially used for products intended for body builders and almost always added to powders, as the technology did not exist to produce better filtered whey which would not affect the taste of beverages and was cost effective. Nowadays, one can find dairy and non dairy based drinks with added whey protein for post workout recovery, satiety and even to aid healthy ageing. The natural progression of the functional dairy category has meant that as certain markets are reaching maturity, companies have started to look to other countries where they can make inroads. Not long ago, Cooperativa Colanta, a Colombian dairy co-operative introduced to the country the first yogurt drink to feature Raisio’s successful Benecol ingredient. Product development is no longer restricted to Western Europe but countries that historically had little or no history of consuming dairy products are increasingly doing so and at the same time being educated about the inherent health benefits this can bring. It certainly seems that there is still plenty of scope for innovation, both in maturing and emerging markets, so watch this space for future developments. For more information on Zenith’s reports on Global RTD Protein Beverages, Global Functional Dairy Insights and functionaldrinks newsletter contact Zenith International on tel +44(0)1225 327900 or e-mail info@zenithinternational.com

www.foodbev.com/dairy Issue 29 - February · March 2010

PRODUCT NEWS 11

Dairy business

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Looking forward to 2010 In the last issue of dairy innovation in 2009, several industry leaders and commentators gave us their reflections on the year just gone. Now three of them look forward to this year.

Tom Gallagher Chief Executive Officer, Dairy Management Inc The outlook for the US dairy industry in 2010 is best characterised as cautious optimism. As the CEO of an organisation representing America’s dairy producers, we will continue to take aggressive actions by building partnerships that grow sales in 2010: McDonald’s: We continue to work with the world’s number one quick serve restaurant chain to grow dairy sales through innovation and increased availability. Single serve milk, dairy friendly specialty coffees and Angus burgers that use two slices of cheese are in 14,000

US stores today. In 2010, new offerings will include frappés and other dairy based menu items. Domino’s Pizza: Dairy producers are working with the chain to reinvigorate the pizza category in the United States, which means using more cheese on pizza. We’re growing cheese sales with the chain through the introduction of new specialty pizzas, emphasising pizza cheese in marketing efforts and working with US schools to create a healthier pizza that meets students’ taste preferences. Lactose free market: With only a 2% share of the fluid

milk category, the lactose free market represents real growth potential. Through a partnership with HP Hood, dairy producers are working to make lactose free milk an essential part of the diet for consumers with lactose sensitivities.

Dairy Management Inc manages the national dairy checkoff programme on behalf of America’s dairy producers. DMI manages the American Dairy Association, Innovation Centre for US Dairy, National Dairy Council and US Dairy Export Council.

Tom Gallagher

Preben Mikkelsen President, PM Food & Dairy Consulting, Denmark 2010 - but the 2009 crisis has given dairy a sharpened focus. However, there are still some implications for the dairy sector in 2010:

Preben Mikkelsen

At the start of a new decade the dairy industry seems to be beyond the global financial crisis. Commodity prices have improved significantly in Q4 in 2009 and this trend is expected to continue in

• The economic crisis will emancipate several players (dairy farmers and dairies) as the economy improves. Those who are not able to increase the profit when the economy improves will run out of credit from the banks. This tsunami effect will prolong the crisis into 2010. • The structural development and concentration of the dairy industry in Europe will accelerate in 2010. During the crisis, activities have been at a record low level. In 2010 the most profitable dairy companies will

be aggressive with acquisitions and takeovers of poor performing dairy companies. • Several co-operatives will be in a bad position due to the strong pressure from the owners (dairy farmers) to pay a high price combined with intensified competition from the retail chains and discounters. 2010 will not mean a return to the pre-crisis growth rates and price levels and the future will be characterised by: • Price volatility will still prevail, although not as critically as in the previous 18 months. • Dairy farmers and dairy companies have to be more robust to survive in this volatile market situation.

• The discount products and increasing sales of private label will continue in spite of the improving economy in general. In general the prospects for 2010 are positive with improving demand and prices for the dairy products. This will result in a more balanced development for the dairy industry. However, the joker is the destocking of skimmed milk powder (SMP) and butter from the intervention stocks in EU and USA and the negative effects on the market prices for dairy products. In recent years, both the US and EU have shown great responsibility when dismantling the intervention stock - hopefully this will happen again.

EDA Secretary General Joop Kleibeuker has the Final Word on 2010 - page 42 © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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Looking forward to 2010 Jim Begg Director General Dairy UK and Past President, International Dairy Federation My core prediction for 2010 is better industry margins. I expect progressively rising demand and tighter supplies, and that should help industry margins. Of course world dairy markets look as if they’re girding their loins for another bull run. But the issue of volatility has been so much under discussion with the negative effects of excessive volatility now so well understood that I think everything this year will be more measured. We may well also see some commercial solutions coming forward in the EU in 2010 and this should also

help. All in all, a better year than the one just gone. But there’s more than the market to look out for. Policymakers in Whitehall and in Brussels are hard at work regulating the dairy industry on environmental and nutritional fronts. For the most part this is being done responsibly in co-operation with the industry because most of the regulators I deal with realise that this is the best way of delivering their objectives. We will face challenges from the Health and Nutrition Claims Regulation in the New Year,

and we have to make sure that EFSA’s adjudications are not misunderstood as rulings on the healthiness or otherwise of foods. I think also that this year the scientists will rebel against the strangulating restrictions placed on them over their ability to give nutritional advice. It is absurd that unqualified journalists can say what they like while highly trained professionals are gagged. The increasing stridency of the ‘cut meat and dairy’ brigade will need to be addressed soon. And we will have to ensure that much needed action to stave

Jim Begg off climate change does not nobble the dairy industry’s ability to provide safe, nutritious and popular food for a growing population. In short, it’ll be another busy year for Dairy UK and the dairy industry.

milk2020, reflections on dairy in 2020 By 2020, the dairy sector, FrieslandCampina and the applications for which milk is used will all look very different to the way they are now. Under the slogan milk2020, FrieslandCampina CEO Cees ’t Hart shared his thoughts on the future of dairy in 2020 with an audience of over 700 young FrieslandCampina dairy farmers during the first FrieslandCampina youth day. “Doing so provides us with both inspiration and building blocks for the future,” he told the assembly. Cees ’t Hart said that the young farmers were part of what he called the crossroads generation. “If they want to be successful in 2020, they must proceed in the right direction over the coming years. And that means having to make choices in order to realise their dream.” According to ‘t Hart, by 2020, milk will be seen and handled worldwide as one of the most valuable foods. Its nutrients will be recognised for their positive effects on human health, he added.

“In northwest Europe, we can secure the global food supply with a minimum load on the environment and on our surroundings,” he said. “Why? Because northwest Europe offers the best natural conditions for the production of milk and because the dairy farmers there have an unrivalled capacity to combine this with modern technology.” Cees ‘t Hart also said that it is quite possible that innovations currently being prepared by the Dutch Courage Foundation, FrieslandCampina CEO Cees ’t Hart at the first FrieslandCampina youth day

such as the ‘Cowfortable’ initiative, would be broadly rolled out by 2020. “Imagine that by 2020, dairy and sustainability are no longer an issue,” said ‘t Hart. “Possible scenarios include FrieslandCampina’s plants running on green energy and dairy entrepreneurs being rewarded for low energy consumption per litre of milk produced.” FrieslandCampina has built itself strong positions in Europe and

in parts of Asia and Africa. The CEO believes that in ten years’ time, his company will pursue its expansion and will be active and successful in many more countries than it is at present. “Whether we achieve this isn’t of course something we will decide but will depend on our consumers, buyers, employees and member dairy farmers, just as it does now,” ‘t Hart said. “At the moment, FrieslandCampina is a collective of enterprising dairy farmers, but by 2020 it will be a collective of dairy entrepreneurs. “These might include alliances of entrepreneurs who are concentrating on low cost production for the global market, entrepreneurs who are producing milk specifically for cheese, or entrepreneurs who are turning out functional milk for medical applications. By 2020, these entrepreneurs will be deciding for themselves which markets, milk, types of dairy business and hence which alliances tie in best with their goals and capacities as commercial operators.”

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Tipton urges dairy leaders to unleash the industry’s potential the industry needs to oppose unnecessary regulations or unjustified fees that will add costs to production without providing benefits to dairy consumers, she said.

Touching first on the dramatic changes emerging from the Obama administration and Congress, Tipton warned that a flood of new regulations, taxes and mandates may soon become laws of the land.

“There are businesses and industries that simply cannot weather additional costs in an increasingly competitive and regulated marketplace,” Tipton said. “Our industry isn’t immune to these risks, so we have a real stake in what comes out of this very political process in Washington.”

From healthcare to food safety, nutrition to cap-and-trade,

A lesson the industry learned last year, Tipton said, is that it

must listen closely to consumers and provide innovative ideas, products, ingredients and packaging to meet their needs. “Fundamental to our success will be how well we compete for the consumers’ palate, at home and around the globe,” she said. “We need more people eating dairy and choosing dairy ingredients, and that means we’d better know what consumers are thinking and what’s tickling their taste buds.” She concluded with a call for industry leaders to confront the current policy climate and all industry challenges with resolve and teamwork: “It’s the only way

In her keynote speech at Dairy Forum 2010, International Dairy Foods Association President and CEO, Connie Tipton, called for industry involvement, innovation and unity as the best ways to combat a sluggish economy and unleash the industry’s potential for growth and success.

International Dairy Foods Association President and CEO, Connie Tipton asks a question at last year’s Global Dairy Platform Annual Meeting we can progress, the only way we can win, the only way we can realise the kind of success we all know is possible - the success that is within our grasp.”

€18 million EU support for the promotion of dairy products The European Commission approved 13 programmes in 11 Member States to promote milk and milk products in the European Union. The total budget of the programmes, running for a period of three years, is €35.8 million of which the EU contributes €17.9 million. This was one of a set of measures proposed by the Commission in July 2009 to address the difficult

market situation faced by the dairy sector. The Commission committed itself to adopt an additional round of dairy product promotion programmes on the internal market. “I’m pleased to see that the dairy market situation has improved since last summer, which is to a large extent thanks to the measures we introduced,” said Mariann Fischer Boel, Commissioner for Agriculture and Rural Development.

“I hope that these extra promotional schemes will underpin this improvement. But I also think it’s important to do all we can to promote dairy products in general, because they form an important part of a balanced, healthy diet.”

Mariann Fischer Boel at a press conference for the EU Healthy Eating Campaign - an initiative to promote healthy lifestyle and balanced diet among children

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IDF World Dairy Summit 2010 Auckland, New Zealand, will be hosting the next International Dairy Federation (IDF) World Dairy Summit, 8-11 November 2010, featuring nine major conferences - including the Dairy Industry Association of Australia (DIAA) Cheese Science conference.

Cheese quality: opportunities and challenges in the 21st century

n this dairy innovation interview David Everett who will chair the conference - talks about the event. Explain to us the partnership between World Dairy Summit 2010 and the DIAA. The IDF WDS2010 has joined forces with the Dairy Industry Association of Australia (DIAA) to bring this conference across the Tasman Sea to New Zealand for the first time. DIAA Cheese Science will be the fourth in the Australian quadrennial series of cheese conferences. This has always been a well regarded event by both industry and academia because of its focus on the practical science underpinning new technological developments. Is there more to cheese research than simply characterising the microflora and flavour volatiles? Indeed there is. This conference will showcase new developments and trends in cheese research. One future path is to utilise

cheese as a vehicle for the delivery of health functional properties, adding to, and capitalising on what is now known about the benefits of milk fat components. Research is also needed to reduce the time and energy-intensive nature of

Tradition versus modernism in cheese making technology: a Portuguese case study encompassing plant rennet, non-bovine milks and adventitious microflora cheese manufacture to produce a more healthy product in a more efficient manner. Finally, research is needed to produce a stable and consistent product for the consumer. But this is not to diminish the importance of smallscale artisanal manufacture for the cheese aficionado!

Give us a flavour of what the conference will cover specifically. The DIAA Cheese Science conference will focus on new and innovative practices in cheese manufacture (both large and small scale), control of consumer aspects such as flavour during ripening and delivery of probiotic health benefits, spoilage control, low salt and low fat cheese quality, the impact of microstructure on flavour and health functional properties, as well as an update on the European PDO (Protected designation of origin) system and the resultant impact on cheese quality. The proceedings of the conference will be published in the Australian Journal of Dairy Technology. Will the speakers be Australasian based? No, this is truly an international conference. I’m proud to tell you that the following invited keynote speakers have already been confirmed: Keith Johnston, Fonterra Ingredients, New Zealand ‘Innovation in cheese manufacture: a New Zealand perspective’ Prof Arthur Ouwehand, Danisco Health & Nutrition, Finland ‘Cheese as a carrier for probiotics: in vitro and human studies’ Prof Ylva Ardo, University of Copenhagen, Denmark ‘Bacterial influence on characteristic flavour of cheese’ Prof Donald McMahon, Utah State University, US ‘Low fat, low salt cheese’ Prof Paul McSweeney, University College Cork, Ireland

Dr David Everett (University of Otago, New Zealand), researches on interactions of colloidal components in dairy foods to create flavour and texture. He serves as an Editor of the International Dairy Journal and will chair the IDF WDS2010 DIAA Cheese Science conference

‘Ripening characteristics of cheese’ Prof MaryAnne Drake, North Carolina State University, US ‘The structure-flavour interface’ Prof Luc de Vuyst, Vrije Universiteit Brussel, Belgium ‘Production of inhibitory substances by micro-organisms’ Prof F Xavier Malcata, Universidade Católica Portuguesa, Portugal Dr Walter Bisig, Agroscope Liebefeld-Posieux Research Station, Switzerland ‘Comparison between PDO Emmental cheese and industrial Swiss type cheese production in Europe’ For further information about the WDS2010 programme, or to contact the World Dairy Summit organisers, visit the conference website at www.wds2010.com

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CCL Label Auto-Sleeve

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Stretch Sleeves - Ideal for Dairy Applications CL Label Auto-Sleeve produce a complete range of stretch sleeves for a wide variety of Dairy applications suitable for all common Dairy containers regardless of shape. Using the latest CTP (Computer to Plate) technology, CCL can offer surface or reverse flexo-printed stretch sleeves in up to 12 colours with 360 degree graphics coverage. CCL Label Auto-Sleeve can offer solutions to the ever growing need of the Dairy market to address increasingly important environmental concerns as its stretch sleeves require no glue or heat for application simply because the material’s natural elasticity ensures a snug fit to the container while allowing easy, contamination free separation for recycling purposes.

afield, CCL Label can offer three types of Stretch Sleeve:

Already used in major dairies in the UK, Europe and even further

Modified Stretch provides a glue and heat free solution

Shrink sleeves

Standard Stretch is ideal for all sizes of traditional UK/Ireland HDPE Milk containers or for any straight wall plastic container and provides a superior alternative to Wraparound OPP labels in that there is no glue required and the sleeve clings well to the container after purchase regardless of how full or empty it may be.

Triple S®

OPP - carbon footprint per sleeve

g CO2-equivalent per sleeve

OPP Wraparound label Production phase

for containers requiring label application to slightly contoured areas thereby providing a more environmentally friendly decoration than a comparable RoSo sleeve. Triple S® (Super Stretch Sleeves) compete very favourably against expensive shrink sleeves from the environmental and cost point of view. The CCL Label Triple S® 120 offers unique flexibility in that it can be used to apply all types of CCL Label Stretch Sleeves. With in-house extrusion of proprietary film blends designed

108 x 188 mm 40.6 cm2

68 x 207 mm 28.15 cm2

Triple S® Super Stretch Sleeves save over 31% of material When the environmental footprints of both Triple S® and other labelling types (Shrink, OPP wraparound and RoSo) are compared, Triple S® comes out on top by a clear margin. The combination of lower material requirements, no solvents for

sealing and no need for shrink tunnels, means that the advantages of Triple S® are not only environmental but economical in that the on-bottle cost is some 30% less than shrink on a like for like basis.

Stretch sleeves - the recycling-friendly decoration of choice

Standard Sleeve

Waste and recovery phase

Total carbon footprint

for your application, CTP 12 colour Flexo Plate making, a dedicated Graphics Department and over 25 years’ worldwide dairy activity, CCL Label AutoSleeve has both the experience and the technology to respond promptly and efficiently to your Marketing needs whether they be for a simple design change, a major rebranding or a promotion requiring unique alpha numerical codes inside each sleeve. CCL Label Auto-Sleeve is situated in Voelkermarkt, Austria www.ccl-label.com/voelkermarkt/

Triple S® 120 applicator The Triple S® 120 fully automatic rotary application machine can operate at 30,000 bph and is capable of applying Stretch Sleeves with the same appearance as Shrink Sleeve and OPP RoSo products. The Triple S® applicator allows manufacturers to apply sleeves to bottles which previously could only be labelled with shrink sleeves.

• Twin film feed eliminates sleeve change downtime • No expensive heat tunnel required - reducing energy consumption • Application on filled or empty bottles with up to 35% variation on bottle diameter • Sleeves are pre-perforated eliminating knife-cutting • Quick change modular sleeve stretching stations

Application speeds of 30,000 bph can be achieved on the CCL Label designed and built Triple S® 120 applicator

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Ingredients

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Cargill’s innovative way to create reduced calorie yogurt

ichael vom Dorp - Business Unit Application Lead for Dairy, Ice & Fruit at Cargill Sweetness EMEA - explains how Cargill’s Zerose erythritol can produce innovative solutions in calorie reduction for yogurt. Yogurts and dairy desserts are a valued part of the European diet, offering creamy taste and mouthfeel, combined with flavourings such as vanilla and fruit. They also have a positive feeling about goodness due to their natural milk based ingredients. However, manufacturers are looking for ways to create lower calorie formulations that can satisfy consumers’ health aspirations while still assuring good taste, while consumers want to enjoy a satisfying dairy eating experience, while looking to reduce their intake of calories. Erythritol is a polyol (sugar alcohol) that has been part of the human diet for hundreds of years as a natural component of fruits, vegetables and fermentation derived foods. Unlike other polyols it contributes zero calories to finished food formulations, making it the only zero calorie bulk sweetener.

Cargill’s Zerose erythritol is manufactured using a fermentation process similar to the creation of yogurt from milk, which employs a micro-organism that occurs naturally in honeycombs. The end result is a 99.5% pure, odourless crystalline powder, with a transparent brilliant white appearance just like sugar. Erythritol has better digestive tolerance than any other polyol. It is rapidly absorbed from the small intestine and almost eliminated by the body within 24 hours, so it is not fermented in the large intestine. In fact, clinical studies have established that Zerose is better tolerated than other nutritive sweeteners such as lactose. It does not raise blood glucose or insulin levels so is a useful sugar alternative for people with diabetic and pre-diabetic conditions. And like other polyols Zerose is also ‘toothfriendly’ - making it well suited to the challenges of successful dairy formulations. It has a clean, sweet taste profile that is similar to sucrose and a mouthfeel that is equivalent to sucrose. Plus, with its high heat and acid stability, it is able to withstand modern dairy manufacturing processes. However, what makes Zerose particularly valuable for dairy manufacturers is the way that erythritol can replace the bulk of sucrose, completely or partially, providing an effective way to maintain mouthfeel while at the same time reducing calories.

Until now, reducing calories in yogurts has involved removing full carbohydrate sweeteners and replacing their sweetness with high intensity sweeteners.

Clinical studies have established that Zerose is better tolerated than other nutritive sweeteners This has required the addition of high levels of milk solids non fat, to offset the lack of viscosity in sugar-free yogurt mass, which can lead to an unpleasant sense of ‘grittiness’ that diminishes the eating experience. With Zerose Cargill exploits the synergy between the taste profile of erythritol and sucrose, and, erythritol’s taste masking properties can offset any unpleasant or astringent off notes associated with high intensity sweeteners.

A good example of this technique is the use of Zerose to create cost effective reduced calorie stirred fruit yogurts by combining with sucrose and/or glucose/fructose syrup in the fruit prep. This form of calorie reduction ensures a product that still tastes good in terms of sweetness and mouthfeel, without any unwanted grittiness. And a special ingredient declaration is not required if the primary reason for adding Zerose is to provide mouthfeel and improve flavour profile (rather than contributing to sweetness). When a ready to eat product contains more than 10% polyols used as the principal sweetener, EU law requires the product label to include the standard polyol laxation warning. Cargill Sweetness’s Dairy application experts have shown how Zerose provides a unique way to create 30% reduced calorie stirred fruit yogurts that are also creamy and rich, with a traditional ‘full calorie’ mouthfeel. Zerose erythritol is a proven, safe ingredient option that consumers can trust . . . and will enjoy.

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NEWS 19

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Continued opportunities for Omega-3s in dairy

mega-3s were among the first functional ingredients to inspire interest among consumers globally. With a strong body of scientific research, as well as initial awareness stemming from cod liver oil use over generations, the market potential for Omega-3s, specifically DHA and EPA, is considerable. Müller’s decision to remove the DHA/EPA component from its Vitality yogurt was undoubtedly a setback, but recent signs are that Omega-3s have in no way reached the end of the line in the dairy industry - reports Sarah Sullivan, Senior Marketing Manager at Martek Biosciences.

the infant. These first positive acceptances are a step in the right direction and help to communicate the benefits of the long-chain fatty acid. Further studies are underway to support DHA’s role in the maintenance of brain, heart and eye health throughout life.

There is still substantial consumer interest in Omega-3 products and long-running education campaigns are beginning to deliver results. Recent HealthFocus International UK research shows high awareness of Omega-3 (81%) and its mental performance benefit (71%). 78% were interested or extremely interested in the health benefits of Omega-3 and, among current Omega-3 users, 34% stated they had increased their consumption in the prior two years.

Revisions to legislation are opening up opportunities in the dairy sector. Dairy products are a preferred vehicle for Omega-3s due to their chilled storage, but the perceived unpleasant taste associated with Omega-3s from fish has been an obstacle for dairy producers. Vegetarian DHA, such as algae-derived life’sDHA from Martek, is a popular alternative and has been incorporated in a number of yogurts and yogurt drinks in Europe. An extension to life’sDHA’s novel foods approval in Europe in July 2009 now means a wider selection of applications is permitted. Milk based and milk analogue drinks have been added to the categories initially approved in 2003, meaning the full spectrum of dairy products are now included.

However, legislation will play a role in shaping the messages that can be communicated to consumers. In December 2009 the European Food Safety Authority (EFSA) issued wording advice for DHA Omega-3 (docosahexaenoic acid), stating that 100mg per day is appropriate for 7-24 month old infants, as well as 200mg per day for pregnant and lactating women. These recommendations were introduced in light of the evidence that DHA intake can contribute to normal brain and eye development of the foetus, infant Müller’s decision to remove Omega-3 from and young children its Vitality yogurt was a setback, but not and the visual the end of the line for dairy development of

Tate & Lyle’s cream of the starch crop

hile consumer interest in health and wellness issues continues to rise exponentially, there has been no drop-off in their expectations around taste. Tate & Lyle’s research repeatedly demonstrates that although people are looking to consume products with less fat, they are not willing to compromise on flavour. Manufacturers are under more pressure than ever before to create food and drinks that are healthy and tasty, but affordable too. Against this backdrop, Tate & Lyle has been working for some time on the development of a range of new ingredients such as Creamiz, an innovative fat replacement starch for use in dairy products. Creamiz has been designed specifically to help manufacturers reduce the fat content in products, utilising a unique starch modification technology to typically deliver a 30% reduction in comparison to full fat alternatives. Extensive testing shows it does so without affecting creaminess and Tate & Lyle has been able to augment texture, creating a rich and full bodied flavour. So manufacturers can improve the nutrient profile of their products while enhancing taste and mouthfeel. Knowing that while half of European consumers actively look for products with less fat, 80% continue to refuse to compromise on taste, Tate & Lyle has used Creamiz as a milk fat replacer to reformulate a selection of full fat yogurts and desserts. These include a chocolate dessert with a rich and full bodied cocoa flavour, Creamy Dessert Optimize, and a tasty sweet yogurt, Creamy Yogurt Optimize. Both have 30% less fat than their

standard alternatives and have been shown in sensory panel testing to have no significant difference in creaminess. Developed at Tate & Lyle’s dedicated starch plant in the Netherlands, Creamiz can be used on standard food manufacturing lines without the addition of any specialist equipment. It is easy to process, with low viscosity impact, a good stability to freeze thaw and retrogradation and has an effective resistance to shear. For matrices with very low fat content (typically of less than 5%) it is powerful enough to work alone and fully substitute cream and fats. For matrices with medium to high fat content (between 10% and 50%) meanwhile, it is perfect for use as a complementary texture modifier, in addition to Tate & Lyle’s regular viscosifying starches. Because modified starches are already included in a wide range of food and beverages, Creamiz can instead regularly be added without amendment to the on-pack claims.

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The innovation imperative New product development in the dairy industry

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nnovation is the lifeblood of the dairy industry - innovation in dairy product development, innovation in packaging and processing, innovation in ingredients. In this Special Report,

three key people who work with the dairy industry give us their view of where we are.

漏 dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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The innovation imperative Click here to subscribe Dr Ad C Juriaanse, Managing Director NIZO food research BV

dairy innovation interview How do you see the level of R&D in dairy? R&D spending in dairy is still relatively low when compared to leading food companies such as Nestlé and Unilever. By tradition dairy research was done by public institutes; over the last 15 years a shift from public to private R&D has been implemented. Consequently dairy companies have a short history in doing their own R&D. If we compare dairy (or food R&D) with companies with a long R&D tradition, or manufacturers

of ingredients, we see that these companies realise that it is impossible for a company to have all R&D in the company itself. This leads to a shift to strict management procedures for outsourcing and co-creation with partners. This requires very new skills for both R&D manager and the general management within industry. Should the dairy industry be doing more? A generic answer does not exist: it depends entirely on the technology sensitivity of the products a company is selling. Ingredients are more sensitive to R&D related improvements than a traditional product like liquid milk. If the answer

is yes, the next question is whether companies should do it themselves or whether they should embrace the concept of open innovation with external partners (as mentioned above). What have been the key drivers of innovation in the past ten years and what do you see as being the big developments in the next decade? The last ten years we have seen a change from: • Raw material driven to functionality driven R&D • From premium to convenience • From convenience to health It is difficult to predict the next ten years, but naturalness, authenticity, nutritional density, and sustainability will become more important. The importance of taste or health will remain high. What is the importance of a company like NIZO to the dairy industry? NIZO is a powerful partner for dairy companies as we hold specific dairy relevant expertise that companies do not necessarily need every day. Our expertise is however often crucial for companies to innovate, to reduce cost or to ensure safe and stable products with sound health claims.

Dr Ad C Juriaanse NIZO gives companies access to the latest technology without the financial burden of fixed cost for an expensive R&D organisation. NIZO is one of the few technology providing companies that is geared to professional R&D project management. We honour confidentiality for the companies we work with, we have a flexible food grade pilot plant for upscaling and production of small volumes for either test markets or consumer tests. Especially in times like the current one, companies start working with us through a process scan, and can get quick results. Company personnel can ‘cocreate’: they can attend all trials and be in control of steps in the projects; after a project companies are free to continue or wait for a next opportunity to do projects at NIZO.

Dairy aisle reinvention could add $1 billion to dairy sales

airy Management Inc and the Innovation Centre for US Dairy have given retailers a chance to see the Dairy Department of the Future. Tomorrow’s dairy department was on display at the National Grocers Association 2010 Annual Convention and Supermarket Synergy Showcase. Delegates got a glimpse of how a re-imagined dairy aisle could increase dairy department sales by as much as $1 billion, while creating a more positive shopping experience. They

were able to take a virtual walk through the Dairy Department of the Future via a video presentation that showcased results of a three year dairy farmer funded project. Research shows that a reinvented dairy aisle can increase dollar sales by 1.6% and dairy unit sales by 2-3%. The dairy department generates superior returns on its space compared with other departments, generating 19% of store profit from 3% of store space. By optimising space and creating a more shopper

oriented rather than operations driven department, retailers can maximise new product potential, improve crossmerchandising opportunities and drive significant growth in sales and profits. “The dairy industry continually explores innovative ways to increase demand for nutrient rich dairy products,” said DMI and Innovation Centre for US Dairy Chief Executive Officer

Tom Gallagher. “By building a coalition with The Dannon Company and Kraft Foods to creatively re-imagine the way dairy is merchandised at retail, we proved a significant opportunity exists for the dairy industry and retailers alike.”

24 special report

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Michael Grosse, Executive Vice President of Development and Engineering, Tetra Pak

oday’s dairy producers are constantly adapting to changing market needs and growing demands from retailers and consumers for greater sustainability, strict hygiene and consistent product quality. As a result, Tetra Pak remains committed to investing in the development of leading edge technology that will meet our customers’ changing needs. With more than 1,600 Tetra Pak engineers dedicated to Research & Development (R&D), two major Tetra Pak R&D facilities and ten smaller R&D centres around the world, some 4% of our annual turnover is devoted to R&D in order to provide our customers with processing and packaging systems that are not only cutting edge, but pass the tough tests of the market - in terms of cost effectiveness, quality and flexibility. In this way our customers can adapt quickly to an ever dynamic market. Environmental criteria also play a fundamental role in development and innovation processes. Our Design for the Environment (DfE) approach ensures that new products are designed in such a way that their environmental impacts are understood and minimised as part of the standard design process. We use the DfE as a tool to improve the environmental performance of new and existing packages and machines. For example, we recently introduced Tetra Lactenso Aseptic, a new generation of customised aseptic processing solutions that enable dairy producers to achieve superior and consistent product quality while reducing operating costs by up to 20% and minimising their environmental impact. Tetra Lactenso Aseptic establishes a new approach to working with dairy customers in which Tetra Pak custom designs an end-to-end production solution for each customer based on their particular performance needs. Tetra Lactenso Aseptic solutions

contain new technologies, such as Energy Hibernation and IntelliCIP and upgraded existing equipment such as the Tetra Therm Aseptic Flex for indirect UHT treatment, and Tetra Alsafe aseptic buffer tank.

Environmental criteria also play a fundamental role in development and innovation processes On the packaging side of our business, the development of our Tetra Pak iLine solutions marks another significant step towards enabling producers to drive down costs while increasing operational efficiency, maintaining the highest standards of quality and safety and improving environmental performance. This new generation of high performance aseptic carton packaging solutions saves approximately 10% more water than previous Tetra Pak carton packaging lines and reduces operational costs by up to 40%.

Customers are increasingly looking for end-to-end solutions that include the latest automation technology to provide enhanced control, supervision and ease of operation in packaging line management. Tetra Pak iLine Controller 30 (LC30) is the world’s first centralised automated production line management system. The LC30 automates many previously time consuming tasks and ensures optimal line performance which ultimately reduces overall operating costs. This includes configuring the packaging line and controlling various line functions during production, such as handling conveyor speed settings as well as managing start up, and stoppage on the packaging line.

Increasing functionality Innovation is also focused on providing increasing functionality for consumers. In June 2009 we announced the global availability of Tetra Brik Edge, the packaging solution for chilled liquid dairy products designed for consumers of all ages, from children to elderly consumers. The 34mm diameter SimplyTwist screw cap on Tetra Brik Edge provides a good nonslip grip, a low opening force to remove the lid and the attached membrane and is, therefore, particularly easy to open. The combination of the SimplyTwist screw cap and Tetra Brik Edge angled top shape make the package so user friendly that it has been endorsed by the

Michael Grosse Swedish Rheumatic Association, which chose it as their ‘Package of the Year’ for 2008. When we pioneered the development of the aseptic technology in 1950s and 1960s, consumer convenience and cost effectiveness, together with hygiene and food safety, drove innovation. Innovation today is still driven by these key demands with customers’, retailers’ and consumers’ expectations rapidly growing. Today, everyone is requiring that what and how we produce have as low an impact on the environment as possible. We start from a strong base a package made primarily from wood fibre, a renewable resource. Looking ahead, we are working on a host of projects that will make products even more safe, environmentally efficient, convenient and available, anytime and anywhere, whilst enabling their contents to taste as good and fresh as the day they were packed.

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special report 25

The innovation imperative Click here to subscribe Tim Van der Schraelen, Marketing & Communication Manager Beneo-Orafti

dairy innovation interview How do you perceive the state of innovation in dairy at the moment? If we look at the dairy business at the moment, volume wise it seems quite good but we know there is a lot of pressure on prices. There is probably one way for manufactures in the dairy sector to get out of that situation - and that is through innovation, especially in the functional parts of the market. This is the area that can still generate some margins and some good growth. This is especially true in segments such as drinking yogurts where we see a lot of growth. Do you perceive any activity in other sectors such as milk and cheese? In liquid milk, because margins are under so much pressure, the only thing the manufacture can do is add value and functional

ingredients and functional products are clearly a trend. A lot of things are also happening on cheese especially if we look at Asia - an area where cheese traditionally was not important. But now we see things beginning to grow a lot especially with processed cheese. How much is this innovation and activity driven by a need to differentiate your products from someone else’s and how much is driven by the very high interest in health issues among consumers? It is a combination of both. We have done a lot of research to try and grasp what is happening in the minds of consumers and how this relates to our ingredients.

The more you go into developed regions of the world, the more health is an established concern and for the manufacturers it is a clear route to follow to differentiate your products from your competitors. For companies like yours - major suppliers to dairy - what have been the big developments in recent years? One has been what I would describe as the more technological stuff such as replacing fats, replacing sugar, in products - while still keeping a good texture, good body and good creaminess for the products. If we talk about health concerns these are the first thing that come on the list for consumers - if I want to be healthy I have to go easy on the sugar, I have to go easy on the fats. These are concerns that dairies have to address and that we, as a supplier, have to address. The second area is health and nutritional claims. And

here the number one is clearly digestive health. This is one of the most important areas because if consumers eat products with for example - prebiotics, they will notice that it makes a difference to the digestive system and they will be willing to pay a little bit more for these products. And they are really prepared to pay a little bit more even in difficult times. Even though we have had a recession, in the US last year Yakult increased their sales by 44%. In Italy - an economy that was not doing too well - Danone with Activia made impressive growth. Another area is under the umbrella of what I would call ‘back to nature’, ‘back to basics’ products. And then there are products related to allergies like lactose free products, gluten free products. These may be niche markets, but for players in them they can be very successful in terms of margin generation. When you talk about functional products this is a different kind of business to traditional products,

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it is not always a business about volume it is about added value, it is about margins. Then additionally there are things that you could put under the umbrella of ‘feel good’, giving you energy to cope with the difficult tasks you have through the day and we see interesting opportunities here. It might be a bit strange if a young mum who drove her kids to school, then goes to the office, was drinking Red Bull all time, but it probably wouldn’t be noticed if she had a dairy drink that provided energy. The picture you are painting is of some new and very exciting challenges for dairy. This presumably means that dairy in the future is not going to be boring? Not at all. It shows that in order to be successful in the long term, dairy manufacturers should explore these niches because it is in these niches that margin is generated, that money is generated that permits further innovation in the future.

We have done a lot of research to try and grasp what is happening in the minds of consumers One of the big issues ahead is the health claims legislation. Can you perhaps say something about the important role that companies like yourself have in working with dairy companies to face up to these challenges? This is one of our basic roles and one of the ways in which we want to differentiate ourselves in the Beneo group from other players in the market. We will support our customers in the different sectors of innovation because

this legislation will change the focus of the industry much more than anybody anticipated when it started. We welcome this legislation because functional foods and health claims can only be successful if, in the long term, there is a good basis for them and good substantiation to support these claims. The problem is, with the European Food Standards Agency (EFSA) taking such a hard and difficult position, nobody is really sure about the outcome of claims that were well substantiated. We have submitted a number of claims with good backup but we are still waiting to hear from EFSA. What we have submitted is based on good science and, internationally, there is a clear scientific consensus on what we have submitted. If it is refused it is more the position of EFSA than the scientific world because a lot of these claims are authorised in a number of countries. Clearly companies in the dairy industry need as much guidance as possible - and that is the reason why we have announced the launch of the Beneo Institute. It will draw from knowledge within the group on three levels - on a scientific level, on a regulatory level and on a nutritional communication level. So what is the science we need to do the work, what can we do according to the law and how do we translate that to the different target groups? Although based mainly in Germany, the Institute works together with people based in the different business units on the Beneo Group. I believe it takes the support we can give to another level because by grouping all this expertise together the whole group can tap into the Institute as a source of information and expertise - and this will clearly help us to support our customers and partners in the dairy industry.

www.foodbev.com/dairy Issue 29 - February · March 2010

special report 27

Marketing watch

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FrieslandCampina develops new standard on advertising and obesity According to the World Health Organisation, there are globally more than 1.6 billion overweight adults. The prevalence of overweight and obesity is still increasing in developed and developing countries. The trend is particularly alarming in children and adolescents, with 20 million children under the age of five overweight. As a result, FrieslandCampina has launched a new corporate standard this year on advertising in relation to obesity.

What’s the problem? Many young children under the age of six have difficulty understanding that advertising

is a tool used to sell products. It is not until around the age of 12 that most children are able to fully comprehend the purpose of advertising. If companies do not take a responsible approach to their marketing practices, it can lead to unhealthy eating patterns and lifestyles. By developing a corporate standard, FrieslandCampina wants to contribute to responsible marketing practices, especially those geared at children, in order to help them develop healthy eating patterns and to prevent obesity. The company says preventing and combating obesity is

a shared responsibility of consumers, governments, NGOs as well as food producers and food suppliers. “We see it as part of our responsibility to constantly contribute to addressing this challenge. So when it comes to advertising in relation to obesity, we comply with local legislation, agreed voluntary national advertising codes in the country of sale and our new standard.” The corporate standard encompasses all advertising and promotional actions worldwide for FrieslandCampina branded products. It sets rules for advertising in general, advertising aimed at children in

general, advertising geared at children under the age of 12 in the European Union (EU) and school (milk) programmes. “Our goals are clear: we want to make sure we don’t mislead the consumer or undermine a healthy diet or lifestyle, we don’t abuse the confidence of children, we protect children (in and outside the school environment) and stimulate healthy eating patterns and lifestyles.”

Butter sculpture pays tribute to dairy farmers A huge butter sculpture showing a dairy cow standing next to a dairy farmer, pouring a glass of milk at the breakfast table with his family was unveiled at this year’s Pennsylvania Farm Show in the US. It was the twentieth time there had been a butter sculpture at the show and it paid tribute to dairy farmers in Pennsylvania - home to more than 7,000 of them. The sculpture was the work of Jim Victor who began working on the design in mid-December, using 1,000lb of Land O’Lakes butter. It was unveiled by Pennsylvania Department of Agriculture secretary Russell Redding.

Milk Moustache ad encourages Hispanics Milk: Pass it on to make milk a priority In the UK, The Dairy Council has taken banner space along the sides of pitches at 12 live Rugby Super League matches until the end of the season later in the year. The Council has developed a slogan especially for this activity: Milk. Pass it on. Dairy Council Director Dr Judith Bryans said the intention is to promote milk in association with sport using wording that will resonate with the audience but which won’t fall foul of the health claims regulation.

With the start of a New Year, US milk processors wanted to make it easier for Hispanics to set the table with milk and build strong families in 2010. So the National Milk Moustache ‘got milk?’ campaign launched a new initiative called the Great Gallon Give with the help of actor, author and dad Cristian de la Fuente, who is appearing in his first milk moustache ad along with his wife and daughter. The new programme will give away hundreds of thousands of gallons of milk - the equivalent of more than three million servings - to help raise

awareness of the important role milk plays in building strong families. Events are scheduled from coast to coast to give out the gallons and families can register to win a year’s free supply of milk at whymilk.com.

milk processors will be donating thousands of real gallons of milk to local food banks in the Feeding America network.

The Great Gallon Give also makes it possible to help families in need by passing a virtual gallon of milk to friends on Facebook (Facebook.com/MilkMustache). For every virtual gallon passed, $1 will go to Feeding America, the country’s largest network of food banks that serves more than 25 million people facing hunger in the US. In addition,

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MARKETING 29

Marketing watch Klum is back in a dairy ad, joining the light yogurt battle Supermodel, actress, TV host and fashion designer Heidi Klum stars in a new TV advert for Dannon Light & Fit. In the new ad, from agency Y&R, the supermodel is seen slurping down a pot of the yogurt after a workout session. The advert makes a direct comparison with ‘the other leading brand’, Yoplait Light, and shows the two containers side by side with a comparison of the calories - 80 for Light & Fit and 100 for Yoplait Light. At the end of 2008 the German model starred in two ‘got milk’ advertisements

- one dressed as a milk maid, while in the second she ditched the farm girl look in favour of a glamorous gown.

Puleva renews Sierra Nevada agreement Spanish dairy company Puleva Foods has renewed its agreement as official sponsor of the Sierra Nevada snow resort. It is Puleva’s 25th anniversary as official sponsor and Director General Gregorio Jiménez joined José López, Director General of Cetursa - the company that manages the resort - to sign the

Time travelling milk: fresh ads from freshest milk brand UK milk brand Cravendale has launched a new TV advert in its Cow, Pirate and Cyclist series. The latest advert, Time Travellers, features the three famous animated Cravendale characters that were introduced

According to Mintel International, the yogurt category still looks relatively robust in the US, although the recession has slowed its growth. US sales of yogurt/yogurt drinks grew 32% between 2004 and 2009, to reach $4.1 billion.

agreement for the promotion of snow sports and other activities outside the winter season. The relationship between Puleva and Sierra Nevada dates back to the end of the 50s - before Cetursa existed - when the dairy was already a regular sponsor of skiing, through its milkshakes.

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in 2007 and have helped the brand grow by more than £40m in the last two years. The advert, created by advertising agency Wieden and Kennedy in collaboration with Belgium film makers Pic Pic, highlights the ESL brand’s stays ‘fresher for longer’ message. Agency Creatives Hollie Sayers and Freddie Powell said: “A time travelling adventure seemed like a fun way to demonstrate the ‘fresher for longer’ message and it felt like something our characters would get themselves into.”

Dairy sponsorship for Slovenian alpine skiers At the end of last year, Slovenian dairy company Ljubljanske Mlekarne signed sponsorship contracts with two Slovenian alpine skiers - Aleš Gorza and Bernard Vajdič. The pair are members of the Slovenian National Ski Team and are ranked among the best alpine skiers in the world. In Slovenia, skiing is a traditional sport and people start skiing at a very early age on the slopes and hills surrounding the towns and cities, and even higher in the mountains. So it was natural that the dairy should use the sponsorship to feature its Alpsko Mleko (Alpine milk) brand. The Alpsko Mleko logo will be seen on the skiers’ head gear - helmets, caps, and headbands.

Lactofree mends broken relationships in new campaign Lactofree, the UK’s only range of lactose free dairy products, has launched its new 2010 campaign. “Dump the lactose, not the dairy,” aims to reassure those with lactose intolerance that they can enjoy real dairy again with Lactofree. In a series of advertisements, Lactofree, from Arla UK, uses an emotional tone to deliver its brand strategy. The ads feature a Lactose Intolerant Lady and Milk Guy characters. Their relationship has suffered a breakdown and the Milk Guy is trying to get back into the Lactose Intolerant Lady’s life. The ads inform lactose intolerant consumers that they can enjoy

dairy favourites and benefits from dairy again without the side effects. Created by Wieden and Kennedy, the ad targets ABC1 women, with 30 and 20 second ads across

multi channels, supporting sales of the full range of Lactose free products. The ad has also secured space surrounding one of the most eagerly anticipated films of 2010, Sex and the City 2.

Further support is supplied by a PR campaign from Biss Lancaster, that will target national and consumer press across the UK with digital support from Outside Line. A unique in-store creative will be implemented by Life Agency, to capture the imagination and needs of its target consumer audience. Lactofree Brand Manager Samantha Glassford commented: “In the past people with lactose intolerances have relied on soya and dairy alternatives or avoided dairy altogether. The new campaign really draws on the comforting association most people have with dairy - if it’s cut out of a diet, it is usually missed.”

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What’s on in 2010

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dairy innovation takes a look at some of the conferences, exhibitions and other events in 2010 that are about the dairy industry or of interest to those in the dairy industry.

February 17-20 February, Nürnberg, Germany BioFach 2010

21-24 February, Dubai

BioFach - the World Organic Trade Fair - is focusing on Fairtrade this year. The organisers say that Organic is proving its worth in the present crisis, but the market still faces a variety of challenges and structural changes. Dairy companies will be exhibiting, offering a wide range of innovative organic milk and dairy products. www.biofach.de

Organised since 1987, Gulfood promises to be even bigger than ever before with four new halls. Offering the latest trends and innovations, hundreds of product launches, world class speakers and the first Gulfood Awards (in association with FoodBev Media - publishers of dairy innovation), the organisers say it is no wonder that Gulfood attracts food and hospitality buyers from every corner of the Middle East, North Africa and Indian Sub-Continent. www.gulfood.com

Gulfood 2010

March 10-11 March, Florida, US

2010 Ice Cream Technology Conference This premier event for frozen dessert professionals focuses specifically on frozen dessert research, technology, new market trends and opportunities. Ice Cream Tech encourages an open exchange among participants and experts on the technical and practical processing issues pertinent to the frozen dessert industry, such as production and ingredient technologies, product safety and labelling. The meeting features networking opportunities and product tasting, including the annual Innovative Ice Cream Flavour Competition. www.idfa.org

April 14-15 April, Chicago, US Dairy Sustainability Symposium International Dairy Foods Association says its Dairy Sustainability Symposium is a ticket to greener pastures and greener profits. Carbon footprint, energy solutions and transportation innovations will be among the hot topics discussed during the Symposium’s eighteen sessions. Sustainability is the business model for every successful business. How green are you? www.idfa.org 27-29 April, Salzburg, Austria

Global Dairy Congress 21-24 March, Christchurch, New Zealand

IDF 5th International Mastitis Conference Organised by the International Dairy Federation, the conference will be the principal continuing education conference event for dairy cattle veterinarians in New Zealand in 2010, and it is hoped that veterinarians from the Asia Pacific region will attend. Topics proposed for the programme are prevention and integrated control, genomics and resistance to Mastitis, diagnostic tools, bacterial ecology, microbiology, physiology, detection and modelling. www.idfmastitis2010.com

22-25 March, Belo Horizonte, Brazil

11th Pan American Dairy Congress Every two years, the Pan-American Dairy Federation (FEPALE), holds the Pan-American Dairy Congress. The conference aims to create an opportunity for reflection, discussion and exchange of knowledge with Pan-American and world experiences relating to the dairy sector. The Congress will bring together a significant group of specialists who will present technical and scientific papers, making this conference the ideal setting for the update of knowledge. www.congressofepale.com

Organised by Zenith International, in conjunction with dairy innovation magazine, the Global Dairy Congress has established itself as an important part of the international dairy calendar. This is the fourth Congress and is entitled: Packed with value. The programme starts with a plant tour hosted by Alpenmilch, while the conference programme includes international market perspectives, building markets around the world, a look at how dairy is addressing environment issues, achieving growth through innovation and marketing, nutrition and health case studies. A Gala Dinner will see the announcement of the results and presentation of awards at the first IDF Dairy Innovation Awards. www.zenithinternational.com/events

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What’s on in 2010

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May 17-21 May, Montreal, Canada

18-20 May, Geneva, Switzerland

IDF/ISO Analytical Week

Vitafoods

The IDF/ISO Analytical Week is the annual topical event for experts in the field of standardisation of methods of analysis and sampling for milk and milk products. A half day symposium will be organised during the week. The symposium is likely to cover other fields than those merely related to analysis and sampling. The symposium is embedded in a series of business meetings of ISO/IDF Project Groups and the six IDF Standing Committees in the field of analytical methods of sampling and analysis. www.idf-iso-analytical-week.org

Vitafoods 2010 is claimed to be the only event in the world to concentrate exclusively on the expanding market for cosmeceuticals, nutraceuticals, functional foods and drinks. It combines ingredients and raw materials from these industries into an unrivalled market leading event for all those involved. The 2010 event will also incorporate the Vitafoods Conference, with a programme covering the hottest topics and themes in food ingredients. New sessions for this year include diabetes, personalised nutrition, reproductive health and diet and immunity. www.vitafoods.eu.com

June

July 27-28 July, Nantwich, UK Nantwich International Cheese Show First staged in 1897, The Nantwich International Cheese Show goes from strength to strength, frequently increasing its capacity to meet competitor and exhibitor demand. It is claimed to be the cheese industry’s premier competition and is the highlight of the cheese industry calendar. www.nantwichshow.co.uk

World Milk Day 2009 in Malaysia 1 June World Milk Day The day provides an opportunity to focus attention on milk and to publicise activities connected with milk and the milk industry. The fact that many countries choose to do this on the same day lends additional importance to individual national celebrations and shows that milk is a global food. http://tinyurl.com/cyy6bl

7-9 June, Tromsö, Norway

IDF Symposium on Science and Technology of Fermented Milk IDF Symposium on the Microstructure of Dairy Products This is the fourth International Dairy Federation Symposium on Science and Technology of Fermented Milk and the first IDF Symposium on the Microstructure of Dairy Products. Both symposia have top level programmes featuring international experts from both industry and academia. www.idffer2010.no www.idfmic2010.no

For more events see the online calendar at FoodBev.com

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September

October 17-21 October, Paris, France SIAL

12-15 September, Düsseldorf, Germany

InterMopro InterMopro is an international trade fair for dairy products that runs alongside InterCool (frozen food, ice cream, technology) and InterMeat. The organisers say if you want to convince the market about your products, InterMopro is the place to be. This trade fair for dairy products is the ideal business platform to catch up with the latest trends, launch new products, make new business contacts and bring added impetus to existing ones. www.intermopro.com

SIAL is a global marketplace for all those involved in the food industry (retail, trade, manufacturing, catering professions, services). The exhibition takes place alongside IN-FOOD (the exhibition for semi-processed food products, ingredients and outsourcing solutions) and IPA (the world food process exhibition). The food industries can be explored from top to bottom, including processes, semi-processed foods, ingredients, and finished products, thereby demonstrating the vitality of the industry. www.sial.fr

13-15 September, Dallas, US

International Dairy Show The International Dairy Foods Association has launched an all new annual conference and trade show format designed to meet the rapidly changing needs of the global dairy industry. The new annual show gives the dairy industry a great opportunity to focus on industry trends and to keep up with a rapidly changing marketplace. IDFA president and CEO Connie Tipton said: “We will be able to focus on the topics, issues and products dairy professionals care about most. 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.” www.dairyshow.com

November 4-11 November, Auckland, New Zealand

IDF World Dairy Summit The International Dairy Federation World Dairy Summit is the world’s primary leading edge dairy event - the most important gathering of and for dairy specialists and decision makers in all dairy related fields. www.wds2010.com 16-18 November, Madrid, Spain

24 September, The Hague, Netherlands

EDA World Dairy Forum The European Dairy Association World Dairy Forum will follow the Annual EDA Congress, providing an important forum to discuss the issues that will be facing the European dairy industry. www.euromilk.org 29 September

World School Milk Day Global celebration of school milk. http://tinyurl.com/dl55bt

Hi Europe Hi Europe is the only global nutraceutical and functional food and beverage event dedicated to showcasing the world’s most innovative ingredients. The show attracts a global audience and is of interest across the entire food and beverage industries, with buyers looking for everything from salt reducers to herbal extracts, sugar replacers to nutraceuticals, and all points in between. http://hieurope.ingredientsnetwork.com/home

22-25 November, Paris, France

Emballage Emballage is an exhibition showcasing packaging innovation. 1,500 exhibitors will be there to show their new products - a comprehensive offer ranging from machinery to packaged finished products. Manufacturers and distributors are expected from 47 countries exhibiting base materials, packages and packaging accessories, material processing machines, primary and secondary packaging machines, printing, marking, coding and labelling machines. www.emballageweb.com

Next issue: See a review of Gulfood and previews of the Global Dairy Congress and Vitafoods © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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Processing technology Industry feature

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by Yvonne Andreasson, Research & Technology Portfolio Management Director, Tetra Pak

Dairy industry - flexibility and profitability drives the evolution The main driving forces for the evolution of dairy equipment are customers who demand lowest possible cost per produced unit. This means increased efficiency and automation, increased hygiene requirements

and accuracy, and decreased consumption of utilities and minimised product losses. In the dairy industry of today there are four very clear trends driving developments for dairy processing equipment.

Consolidation and specialisation The hard pressure on dairies today, from brand owners and retailers, will not change in the future and will continue to drive lower operating costs and increased productivity by even more consolidation into larger production units. This trend also puts demands on the processing equipment, in regard to reliability, efficiency and throughput. Food safety will continue to be of paramount

importance for all food processors as consumers’ confidence in brands and products can never be taken for granted. Niche products will continue to attract consumers’ interest and there will be room for smaller units focusing on such products. In the drive for higher operational performance is the issue of design of whole production lines and entire plants, ie how to design a line and optimise the production planning to get maximum efficiency. Tetra Pak’s ability to meet the needs of the dairy producers is based on concepts we call Tetra Lactenso, customised dairy production solutions designed for efficiency, product

quality and sustainability. These solutions build on our extensive knowledge in dairy technology in combination with cutting edge engineering expertise. From this starting point, we can offer objective advice and deliver customised solutions that meet each specific customer’s production needs and product requirements, whether for individual components or complete lines, which will enable that customer to achieve outstanding life-cycle economy. Tetra Lactenso thus stands for the cutting edge in cost effective dairy solutions and is backed by validated performance guarantees.

Flexibility The demands for greater flexibility will continue to

34 filtration

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production solutions, in order to support customer needs. Design for Environment (DfE) is the practice of integrating environmental aspects into product design and development. DfE is a guarantee for future developments and secures that we continuously look to new and more sustainable solutions.

increase. As more new products and more new variations of products are requested from the consumers, more and quicker changeovers are required. The time to introduce new products, new tastes or new functionality has shortened. The producer wants to be able to quickly, easily and at a reasonable cost adapt the production to new conditions and changed prerequisites. Thus, the processing equipment needs to be very flexible and deliver a wider range of diverse products without losing efficiency or increasing the cost for production.

Automation A strong trend worldwide that will continue is the demand for integration of all the data and information systems in a dairy. Together with requirements for traceability and security in the automation solutions, this means that business systems, production planning, warehousing, logistics, process control, packaging, traceability, maintenance, remote support and service will be completely integrated. Tetra PlantMaster is the innovative automation and control solution for plant

applications. It is a modular plant automation solution based on open industry standards that breaks through all the barriers to good communication within a food processing plant. Since it is an open system it is prepared for the future. It offers connections to administrative systems, advanced reporting as well as complete traceability from raw material to packaged goods.

Sustainability Dairies today want to combine maximum production efficiency with minimum environmental impact. Tetra Pak focuses on environmentally efficient

DfE is applied in the design of components and modules - as well as complete production lines and plants - to minimise product losses and the use of water, energy and detergent. DfE also ensures that our equipment and production units do not contain or use any hazardous matter, diminishing the environmental impact of decommissioning. Tetra Pak is continuously evaluating novel technologies that may have an impact on the way dairy products are processed. In order for novel technologies to be accepted by the industry and consumers they must offer substantial values in terms of product quality or safety, operational cost or environmental impact.

Separation solutions sealed up with Tetra Centri

wo new models in the Tetra Centri AirTight range from Tetra Pak Processing have been designed specially for processing relatively small volumes of milk and cover all dairy applications. These include hot and cold milk separation, milk clarification, bacteria removal and whey clarification or separation. For many of these processes centrifugal separation offers major advantages over forms of ‘in line’ separation. For instance, clarification of whey in the Centri AirTight is a hygienic alternative to filters and strainers, removes up to 99% of fines and improves the skimming efficiency of the whey. The AirTight design ensures gentle product treatment in all processes, preventing air

from entering the product and thus providing highly efficient separation. Excluding air inside the separator maintains particle sizes in the liquid and combined with smooth product acceleration in the unit’s rotating hollow spindle, ensures excellent product quality.

energy by extracting the product from the centre of the bowl that holds the milk. Coupled with the gentle treatment of the product, this means separation is achieved with a minimum of energy and reduced product losses.

Using less energy and water is obviously an environmentally sound objective. The AirTight design recovers

Each AirTight separator is able to handle a wide range of capacities without the need for mechanical modification - a useful benefit when different products are run through the same separator at variable flow rates. Capacity depends on the type of separation being carried out. For hot milk skimming, capacities are 7,000 litres per hour and 10,000 litres per hour for the H10 and H15 models respectively. For milk and whey clarification the smallest model has a capacity of up to 20,000 litres per hour while the D25 has a 25,000 litres per hour capacity.

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Processing 35

Regional review: Middle East Click here to subscribe In this new series of dairy innovation articles, we focus on dairy in different parts of the world. Our first destination is the Middle East.

am Shammas is Zenith International’s Regional Manager AMEA (Asia, Middle East and Africa). He has been talking to dairy innovation about dairy in the Middle East. Although many people will think of the Middle East as the Gulf States that are part of the Gulf Co-operation Council (GCC) - Bahrain, Saudi Arabia, the sultanate of Oman, Kuwait, Qatar, and the United Arab Emirates, for others it includes North East African countries such as Egypt and Libya and countries of the Levant such as Turkey. And there are non GCC countries like Iran, Iraq, Jordon, Lebanon, Syria, Yemen, Israel and the Palestinian territories of the West Bank and Gaza. According to Shammas key dairy companies in the region include Almarai, Al Safi Danone, Marmum, Al-rawabi, Lacnor and the Arab Dairy Products Company. Major international players such as Arla Foods, Bel, Kraft, Danone and Fonterra also have a presence.

Positive growth The dairy market is seeing positive

growth with more demand and higher consumption, especially among the younger generation, but with the global economic pressures, there has been a shift from international to local brands because of the price difference and strong support for national brands, especially in countries like Egypt and Saudi Arabia. Signs of this pressure can be seen with the displacement of Lurpak as the number one spread. Arla Foods suffered badly after the Danish cartoons crisis but has recovered well, claiming it to have reached over 95% of the sales it had before the boycott. Many of its products are back on shelf, but there are some people who are still sensitive to international brands. Milk is the dominant sector with the full range - skimmed, light and full cream, chocolate and strawberry flavoured and unsweetened varieties

Profile Almarai Almarai - a name that means ‘green pastures’ in Arabic - began in 1976 under the leadership of HH Prince Sultan bin Mohammed bin Saud Al Kabeer. His Highness recognised the potential to transform traditional methods of dairy farming to serve the needs of the rapidly expanding Saudi market; and what began with the processing of fresh

- in demand. Among recent innovations, Almarai was the first to introduce lactose free milk in the area. Before its introduction, lactose free products were not available and had to be imported. According to Shammas, the cheese market is vibrant across the value range, from the most expensive to low cost versions. Cheese is cheaper than in Europe even though a lot of the product is coming from Europe. And white cheese, processed cheese, Swiss cheese and Mozarella are all popular. Yogurt - and its Middle Eastern equivalent Laban - is popular, with consumers choosing both light and full cream varieties as well as plain and fruit yogurts. Labneh, a strained or soft cheese yogurt, is popular with Almarai among those offering both full fat and light versions. Ice cream is also a big seller with top names like Walls and Mars being present. In some countries, such as Syria, there is a strong focus on local production with the product

Sam Shammas often made at home and sold locally. Sam Shammas says innovation is good in the area. There are health concerns, similar to the rest of the world, surrounding fat and salt and sugar. “Companies like Almarai are showing the way in the Region and are active with work on lactose free and zero calories products. While they do not have a big market compared to the international brands, they work hard to prove to consumers that they are prepared to go that extra mile. “Its lactose free milk is marketed under the ‘Because we Care’ strategy.”

Profile milk and laban soon expanded into modern dairy farms and processing facilities. In the early 90s, Almarai entered into a restructuring and reinvestment phase moving away from a decentralised to a centralised structure. The first Central Processing Plant was commissioned replacing five decentralised plants. Since then the company has continued to invest heavily in technologically advanced production facilities and equipment. In August 2005, Almarai entered into a new phase, moving from being a privately owned company to a publicly listed company.

Al Safi Dairy and Al Safi Danone Established in 1979, Al Safi Dairy has achieved fast growth rates with excellent environmental protection programmes and support to local communities. Combining the heritage of Al Safi and the expertise and knowledge of the worldwide dairy leader, Danone Groupe, Al Safi Danone produces and distributes more than 300,000 tonnes of unique and fresh dairy products annually under the slogan ‘Good health tastes great’. Al Safi Danone is a major player in fresh dairy products, juices, desserts, and UHT milk in the Middle East. Al Safi Danone products include Al Safi fresh and UHT milk, Al Safi laban, Al Safi yogurt, Al Safi cream, Safio flavoured milk, Danao juice and milk mixes, Danino (flavoured cream cheese meal for children), Rashaka range (healthy skimmed dairy products) Activia, Actimel and dessert products such as Danette.

36 middle east

www.foodbev.com/dairy Issue 29 - February · March 2010

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Profile Al Rawabi Dairy Al Rawabi Dairy launched in 1991 in the UAE and entered the Oman and Qatar markets in 1992 and 1994. It was the first brand to pack fresh milk in plastic bottles, an instant hit with the consumers which forced the entire industry to follow suit. It was also the first dairy company to introduce 100% natural juices. Al Rawabi has always been committed to quality. The company’s drive to make staff more quality conscious and consumers more responsive through intensive staff training, implementing new systems and upgrading information technology has paid off with the ISO 9002 Certification. In the 1990s, the desert dwellers of AI Khawaneej Oasis on the outskirts of Dubai woke up to the sounds of lowing cows. 500 Friesian Holstein cows flown in from Holland were getting accustomed to

their new temperature controlled home at Al Rawabi Dairy. Since then Al Rawabi has blazed a trail of quality products and innovative services in the dairy field that had not been witnessed before in the UAE market. The dairy product range of the company extends from fresh milk - full cream, half cream, double cream, low fat milk, skimmed, flavoured milk to laban, ghista, labneh, butter and 15 different types of cheese. The increasing demand for fresh juices in the country prompted Al Rawabi to introduce AI Rawabi orange juice and later on, mango juice and fruit cocktail, which have since then become extremely popular amongst the health conscious people. AI Rawabi products are now available in the UAE, Oman, Qatar, Kuwait and KSA.

Dairy consumption expands in the Middle East region driven by rising population and dietary trends

etra Pak Arabia Managing Director Amar Zahid reports. According to the Tetra Pak Dairy Index, a biannual report on consumption trends in the dairy industry, global consumption of liquid dairy products (LDP), excluding soy and dairy alternatives, reached a record level of 258 billion litres in 2008. Driving much of the growth in the global dairy industry 95.8% over the past four years - are emerging markets such as the Middle East (ME) countries. In these markets, growth has been based primarily on growing

Amir Zahid populations and rising household incomes, which in turn, influence consumption habits. Consumer diets continue to change as household incomes increase and dairy products, which are not traditionally part of the ME diet, become more widely available. In these markets, novelty as well as good nutrition is helping drive demand.

unpackaged - global consumption by 2012, driven by developing countries. In fact, as milk consumption in these markets grows, concerns around health and safety and the desire for increased convenience are fuelling a trend toward packaged milk - particularly long life packaged milk, which does not require refrigeration or preservatives. For example, in 2008 the consumption of packed LDP in the ME increased by 5% in terms of volume, reaching 3.5 billion litres in Gulf Co-operation Countries (GCC) States, Egypt, Lebanon, Syria, Jordan and Yemen.

To meet the growing demand for dairy products in the region, in 2008 Tetra Pak invested €90 million to build a new packaging material factory in Pakistan. With the commercial production start planned in 2010, the new plant will have an initial capacity of eight billion packages per year, with the possibility of doubling to 16 billion packages, such as the Tetra Brik Aseptic and Tetra Fino Aseptic. This will be Tetra Pak’s largest facility in the ME region for the production of packaging material for liquid food products.

As the dairy category continues to grow, the way products are packaged and consumed in high growth, developing markets is also changing. Worldwide consumption of packaged LDP is growing faster than unpackaged LDP and is expected to reach approximately 72% of total - packaged and © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - www.foodbev.com For details about syndication and licensing please contact the marketing team on 01225 327890.

www.foodbev.com/dairy Issue 29 - February · March 2010

middle east 37

Dairy tech focus Every Nampak milk bottle is a recycled plastic bottle

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Chadwicks celebrates decade of lids for Graham’s

eat seal pre-cut lids manufacturer Chadwicks is celebrating a successful decade of supplying award winning Graham’s The Family Dairy with its packaging solutions.

ampak Plastics is set to reach another major milestone in 2010 when every HDPE milk bottle it produces will include up to 10% recycled HDPE (rHDPE). The company produces approximately two billion milk bottles every year meaning that approximately 7,000 tonnes of virgin material will be saved annually as a direct result of this achievement. Nampak says this move is a clear demonstration of the leadership it has taken in the adoption of rHDPE and is excellent news for the whole of the dairy industry in the UK, which is committed to including recycled content in its milk packaging as part of the government’s Milk Roadmap. Nampak’s customers - such as Arla Foods, Dairy Crest, Robert Wiseman Dairies, Yeo Valley and Graham’s, along with other key UK customers - will be using these recycled content

milk bottles for the supermarket shelves now. In order to reach this milestone, Nampak has invested more than £1.5 million across its seven sites in the UK. Nampak Plastics Managing Director Eric Collins said: “It’s a real team effort by everyone at Nampak, along with our customers and other key stakeholders, to have reached this goal. Just four years ago bottle-to-bottle recycling was unheard of in the UK dairy industry. Now we are adding up to 10% recycled content to all our bottles after extensive testing to ensure compliance with the extremely stringent food quality standards you would expect for this type of packaging.”

Following ten successful years of working closely with Scotland’s largest independent dairy and the UK’s seventh largest liquid milk producer, Chadwicks is highlighting its dedication to providing only the best, personal service and quality products to its customers. Scotland based Graham’s The Family Dairy, celebrating its 70th anniversary last year, shares this same ethos, placing value on its ability to listen to customers. It has won numerous, major industry awards for its tasty dairy products, which include milk, butter, cream and ice-cream - many of which have featured lids by Chadwicks.

Chadwicks Account Manager Vicki Slater commented: “We first supplied Graham’s The Family Dairy with lids back in 2000 and our working relationship has grown from strength to strength between then and now. We currently supply Graham’s with quality pre-cut lids for all its cream products and we are looking forward to maintaining this relationship in the future. “We work closely with all our customers on finding the right solutions for their food packaging needs. It is this high level of customer service and care that really helps us to maintain our customers, and with Grahams’ track record in winning countless awards for its products over the years, this makes it a customer that we are particularly privileged to work with.” Chadwicks is part of the Flexible Packaging Division of the Clondalkin Group that has more than 40 manufacturing sites located across Europe and North America.

Kaptein chooses Oystar for portion cup filling The growing number of single person households and the unabated trend towards to-go products has resulted in rapid growth in the market for portion packaging. Consequently, the demand for packaging machines that are able to form, fill and seal (FFS) as many portion cups in one minute as possible is just as great.

So Kaptein BV, the Dutch manufacturer of butter and cheese, has commissioned Oystar Hassia, a leader in technology for portion packaging, to develop a FFS machine with a 60 fold format design. This is the third order that the Dutch company has placed with Oystar Hassia. With its increased production capacity the THL 24/48 FFS

machine will manufacture 60 portion cups per work cycle in the future at a machine speed of 30 cycles per minute. This translates into 1,800 portion cups every minute; or a total of 108,000 per hour. By comparison, just a few years ago the standard was still a 20 fold format design with a rate of

20 cycles per minute. Apart from individual packaging the FFS machine for Kaptein will also manufacture five and ten portion multi-packaging units. It will be supplemented with an SPH 25/50 type cartoning machine. Thus Oystar Hassia will supply its customers with an entire packaging line from a single source.

38 TECHNICAL NEWS

www.foodbev.com/dairy Issue 29 - February · March 2010

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Chadwicks exhibits shrink sleeve ‘masterpieces’

WITT shows off solutions for leak detection and gas analysis

hrink sleeve manufacturer Chadwicks will be showcasing its ‘masterpieces’ at the ‘Chadwicks Art Gallery’ at the Packaging Innovations Show in February and Foodex in March.

Visitors will be able to create their own masterpiece painting on the Chadwicks easel with the chance to win a weekend city break for two, in addition to receiving a free shrink sleeved energy shot drink.

Among these will be Mapy 4.0, an ergonomically designed, mains operated, multifunctional, O2 and CO2 gas analyser available with an optional integrated printer.

Chadwicks will also be demonstrating its latest technology for producing tailormade shrink sleeves designed especially for short to medium run products in the food and beverage sector. Sales and Marketing Director Martin Hardman said: “This year we have decided to create an extra special presence at these popular tradeshows by creating an art gallery inspired theme that will enable us to showcase

our products in an inventive and imaginative way." After launching its shrink sleeves division 14 months ago, the company says it has seen a dramatic level of interest in bespoke packaging products from customers and claims it is fast becoming a number one supplier of choice for quality shrink sleeves as well. “Manufacturers are quickly realising the benefits of sourcing both lid and shrink sleeve from one supplier by witnessing first hand improved efficiency, increased cost savings and less time spent in unnecessary meetings,” adds Hardman.

Seamless system integration

table Micro Systems, a world leader in texture analysis, has developed new software technology that allows its texture analysers to be fully integrated into Laboratory Information Management Systems (LIMS). This is a significant step for TA.XTplus and TA.HDplus users, as the results of their tests can now automatically form part of a wider quality management system. With increasing pressure being placed on manufacturers of consumer products, LIMS represent a vital tool against threats to brand reputation, such as product recalls, and internal issues such as inconsistent or incomplete data and resource shortages. A comprehensive and systematic approach is a core requirement in today’s laboratory environment and

the integration of Stable Micro Systems’ Texture Exponent software within LIMS will allow users to store, process and report a wide range of data. Highly detailed information, from ingredient and component specifications to final product analysis, will interface with information from other instruments in the lab. All data is consolidated in a single interface and can be presented in a uniform format, with each individual work step, result and user recorded accurately. Consequently, daily operations are standardised, promising consistent quality of results.

ITT will be exhibiting at Foodex in March, demonstrating a range of innovative leak detector and gas mixing/analysis products.

Oxybaby 6.0 is a handheld gas analyser used to randomly measure either the O2 or O2/CO2 content in the smallest individual

food packages, such as cheese slices, as well as other food packaging, in warehouses and for laboratory food packaging analysis,. Also on show will be a KM gas mixing system for mixing two or three defined gases such as N2, CO2 and O2 used on flow packaging machines and other continuous packaging processes and a PA gas analyser with an integrated printer for fast continuous in line analysis of the O2 and CO2 contents in packages requiring only the smallest gas sample to record an analysis.

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

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

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TECHNICAL NEWS 39

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

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www.foodbev.com/dairy Issue 29 - February · March 2010

The International Dairy Federation and Dairy Innovation present

DAIRY innovation

Celebrate excellence in dairy worldwide 15 exciting categories to demonstrate the international dairy industry’s commitment to innovation, health and the environment Brands and products

Packaging

• Best new cheese

• Best packaging innovation – dairy food

• Best new butter or spread

• Best packaging innovation – dairy beverages

• Best new ice cream • Best new dairy drink (including yogurt drinks and added value liquid milk)

• Best newcomer brand or business

Nutrition and health • Best health education or nutri-marketing initiative • Best school milk initiative

Ingredients • Best new functional ingredient for dairy foods or beverages • Best new product enhancing ingredient: flavour, texture, sweetener or colour

Marketing • Best store promotion/ point of sale campaign

• Best environmental initiative

Entries close 19 March

Sustainability

• Best consumer marketing campaign – print, online or TV

• Best new functional dairy product (including pre- and probiotic dairy products and whey protein drinks)

www.idfdairyinnovationawards.com

Looking forward to 2010 Aiming for major achievements in the dairy sector

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For the EU dairy processing industry, gathered in the European Dairy Association (EDA), 2010 will bring challenges that are to be considered from three perspectives - trade, nutrition and climate change - writes EDA Secretary General Joop Kleibeuker. From the trade perspective, for the European dairy processors it is crucial that their position will not be the ‘hostage’ between the interests of the farmers and those of the consumers. The EDA, therefore, asks the European Commission to address the milk issues in a consistent and coherent way. This means solving the current issues by avoiding conflicting initiatives (price transparency versus anti-competition law), and by clarifying contradictory positions such as the willingness to obtain the lowest price for the consumer (DG Sanco) versus the maintaining of a decent income and living for the farmers (DG Agriculture).

In order to give the various stakeholders a better insight in the functioning of the dairy supply chain, the EDA took the decision to organise a seminar on the perspectives of market mechanisms in the dairy sector. The seminar zoomed in on the current issues of coping with increased price volatility in a

less regulated environment and on the ways to move forward for the different partners in the European dairy sector. As a key stakeholder, the EDA will continue to contribute actively to the work of the High Level Expert Group that the EU Commission set up to tackle the pricing issues. The EDA will continue to provide this group with relevant input on facts and figures on developments in the industry and on the market, as well as with the EDA position on the relevant items. Furthermore, the EDA is convinced that the Commission should be reluctant to make any more concessions in the WTO negotiations that may be reactivated in the coming months.

EDA Secretary General Joop Kleibeuker speaks at the 2009 EDA World Dairy Forum in Bratislava

Clarifying health benefits With regards to nutrition, further work will be needed for clarifying the health benefits of dairy products. On the one

hand, the EDA will work on such items as nutrient richness and milk protein quality, two aspects that are of main importance for the contribution of dairy products to a healthy diet. On the other hand, on items like the content of saturated fats and trans-fatty-acids, attention will be asked for a broad range of new scientific findings: at normal consumption levels, ruminant (milk) trans-fattyacids do not contribute to cardiovascular disease and because of its very diverse composition, there is no reason to aim at a reduction of the milk’s saturated fat content to the lowest possible level. In the field of nutritional marketing of dairy products, the EDA focuses on the role of nutrient profiles and health claims: the profiles should accommodate the special assets of dairy products and the conditions in which nutrition and health claims

can be used should be such that they induce appropriate tools for the marketing of dairy products. Finally the EDA believes - with the outcome of the UN Climate Conference in Copenhagen that the Climate Change issue will remain high on our agenda in 2010. In 2009 the EDA co-signed the Global Dairy Agenda for Action on Climate Change. The EDA and its members will now live up to the engagements figuring in this Charter. The EDA however, asks the Commission to provide the regulatory framework in which the commitments of the European dairy sector can be fulfilled. It is clear - the EDA has many challenges to cope with in 2010. The dairy processing industry looks hopefully to 2010 and is convinced that major achievements in the dairy sector will again be made!

42 FINAL WORD