Page 1


FoodBev com A world of food and drink


New face at the Global Dairy Platform


at forms y r t n ad e .com ownlo awards D : r te ion to en ovat 195 ry: € How waterinn o g e t . a per c www entry ory entry r r e e t p p 010. ca eg ee e f n n o Cost ber 2 io n t m a a e r h t t t inis Sep more Adm s: 10 enter e i y r t a n or e You m ate f d g n i Clos

4th Global Dairy Congress review



Dairy and Caps and the World Cup closures Health claims legislation PLUS worldwide product innovation, industry and ingredient news SPECIAL REPORT

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

Issue 31 - June · July 2010

Inside this issue 5


13 14

The editor’s view dairy innovation Editor Geoff Platt wonders why there was no chocolate milk for the World Cup and asks where next for milk pouches?

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

28 33 34

38 41 41




All change dairy innovation chats with both the new and outgoing Global Dairy Platform Executive Directors.

Innovation extra Esther Renfrew looks at the cheese market.

Dairy business News and views from the world of dairy innovation. For regular industry news updates, visit


Click here to subscribe

Congress review Full review of the Fourth Global Dairy Congress held in Salzburg, Austria.

Event reviews A closer look at Vitafoods 2010.



Dairy awards A comprehensive round up of the finalists and winners at the 2010 IDF Dairy Innovation Awards.

Ingredients What’s new in ingredients.

Marketing watch Up for the cup - how the dairy industry is becoming involved with the World Cup.

Dairy tech focus dairy innovation technical news section.




Health claims legislation Key people give us their thoughts on this contentious subject.

dairy innovation products and services guide. Advertisers’ index.

Final word Joop Kleibeuker on why dairy production should be a sustainable and efficient economical activity respecting animal, nature and man.



Caps & closures Recent developments in the world of caps and closures for dairy products.

© dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010


foodbev com A world of food and drink

Dairy news and opinion

The editor’s view

Click here to subscribe

Where was the World Cup chocolate milk?


s dairy innovation was going to press, the football World Cup was getting under way in South Africa. In the lead up to this football spectacular I have been endeavouring to find out about dairy products and dairy promotions that had been launched in support of football and football teams and designed to benefit from the huge interest this event will generate. I contacted dairy people in many of the countries that qualified for the World Cup and put out an appeal on the LinkedIn website and here in the dairy innovation offices we scoured the websites of many, many dairy companies. We had mixed success. The results can be seen in our Marketing Watch feature on page 34. Major sporting events - such as the football World Cup, the Summer and Winter Olympic Games and so on - attract plenty of food and beverage products that use the popularity of these sporting occasions to raise their profile and generate sales. As I write in our marketing article, traditionally it is beer and lager brewers, confectionery manufacturers and snack makers that are at the forefront of this activity. I observed that these were not necessarily ideal products for an activity where fitness is key. So, would dairy get in on the act, I wondered? I hoped they would, in a big way - but have to admit to being a little bit disappointed with the response. Actually I was more than ‘a little bit disappointed’, I was ‘very disappointed’. Over the years of writing and reporting about the dairy industry, it has been a recurring theme that the industry is often accused of

being too conservative when it comes to marketing itself and its products, too low key and not very good at singing the praises of milk and dairy. And I wondered if this was another case in point. In recent months there have been lots of reports about the value of chocolate milk for post exercise recovery. The most recent was a report about new research that was presented at the recent American College of Sports Medicine conference. Researchers found that chocolate milk offered a recovery advantage to help repair and rebuild muscles, compared to specially designed carbohydrate sports drinks. Experts agree that the two-hour window after exercise is an important, yet often neglected, part of a fitness routine. After strenuous exercise, this postworkout recovery period is critical for active people at all fitness levels - to help make the most of a workout and stay in top shape for the next workout. So why was there no World Cup branded chocolate milk? Come on dairy! Did you miss a trick here?

Milk pouches - where next? If you look in the Dairy tech pages of this issue of dairy innovation, you will see a story about Dairy Crest’s JUGIT system of milk

packaging. It is also featured in the IDF Dairy Innovation Awards 2010 Showcase magazine that is distributed with this issue of dairy innovation. The system uses a pouch format for packaging the milk and it has been such a big hit with customers in Sainsbury’s stores that the supermarket company is rolling it out across the UK. At about the same time as we received a press release telling us of this success story, we received another press story telling us that another UK supermarket - Waitrose - was dumping its milk pouch because lack of sales had lead to huge amounts of wasted milk. So why such different fortunes? Could it be the marketing? As a regular customer of Waitrose, locally, I had seen the milk pouches in the milk fixture - piled up in a shelf-ready cardboard box, with little or no explanation as to how to use the pouch, its advantages and so on. Not a very compelling purchase. The Sainsbury’s pouch fits into a special jug that has been modified following feedback from customers. I read one report that said the company had sent free jugs to their stores so that members of staff could make sure

Geoff Platt - on the right! they knew how to use them. The result was those same members of staff proved to be the best ambassadors for the system because they were able to explain to customers how it worked from their own practical experience. In a move planned to build on the success of the milk bag, the company is reported to be planning to give away 400,000 jugs to raise awareness of the product and to encourage more customers to give it a try. We are told that consumers are becoming more environmentally savvy. And it is claimed the JUGIT milk bag system uses 75% less packaging and is cheaper to produce. So it should be a winner all round. Is this an example of a supermarket chain missing a trick when it came to marketing dairy? We will perhaps come back to this subject in the next issue of dairy innovation, when we plan to take a closer look at the relationship between retailers and dairy. In the meantime, I hope the World Cup went well for you! Come on dairy!

foodbev com

DAIRY innovation

A world of food and drink

Published six times a year by FoodBev Media Ltd 7 Kingsmead Square, Bath BA1 2AB, United Kingdom Tel: +44 (0)1225 327890 Fax: +44 (0)1225 327891 E-mail:




Editor: Geoff Platt

A year’s subscription costs £99 inside Europe and £119 outside Europe.

Tel: +44 (0)1255 327890

Group E ditorial Director: Bill Bruce Senior Designer: Jolyon Edwards Designer: Kirstine Henderson Designer: Hannah Green

To subscribe to dairy innovation call +44 (0)1225 327890 email: or visit

Every effort is made to verify all information published, but dairy innovation cannot accept responsibility for any errors or omissions or for any losses that may arise as a result. Opinions expressed in articles do not necessarily reflect those of FoodBev Media Ltd. dairy innovation welcomes contributions for publication. Submissions are accepted on the basis of full assignment of copyright to FoodBev Media Ltd unless otherwise agreed in advance and in writing. We reserve the right to edit items for reasons of space, clarity or legality.

Printed in the UK by Holbrooks Printers Ltd on paper produced from elemental chlorine free pulp sourced from sustainable managed forests.

© dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010




The editor’s pick of the latest new products

Email your latest product innovations to

Click here to subscribe

Bauer adds more fruit and a summer special Germany’s Bauer dairy has added more fruit to its Mövenpick range of Birchermüesli yogurts and added a new limited edition variety for the summer. Its premium Birchermüesli range, consisting of mild yogurt, grain and fruit in 150g goblets - has had an extensive relaunch - with a new packaging design

and larger fruit pieces. The range includes citrus fruits & pineapple, apple & pear, strawberry & rhubarb and peach & passion fruit. The Mövenpick limited edition yogurt is blood orange & orange - described as refreshing acid and sweet and offering many taste shades.

Danone’s fruit with a dash of dairy Groupe Danone in France has launched a range of apple desserts under its children’s Gervais brand. Gervais Fruitpote is a smooth mixture of fruit with dairy to provide calcium and vitamin D. The new desserts are available in: apple & banana, apple & pear, fresh apple, apple and apple & vanilla.

Dr Oetker doubles up on chocolate delight Loose, airy and delicious. That is how Germany’s Dr Oetker describes its new double chocolate pudding. Packed in a 125g cup, a layer of airy chocolate whipped cream lies on a ‘cloud’ of loose chocolate cream a unique double treat. The company has also launched Frucht finesse, two 160g pots of fruit purée with Bourbon vanilla sauce. The new fruit desserts are available in mango with apple and cherry and banana with apple and cherry.

Nöm introduces summer specials Nöm in Austria has added two new variants to its fru fru yogurt range and a limited edition special for the summer. The two new flavours are cherry & vanilla and apricot. The fru fru limited edition flavour is elderberry. The company has also launched another limited edition product in its Nöm Mix range - blackcurrant. All the products are packed in 180g goblets.

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

6 PRODUCT NEWS Issue 31 - June · July 2010


Click here to subscribe

Yeo Valley Organic launches new Pots range and latest special edition big pot UK organic brand Yeo Valley Organic has launched a new four pack range called Pots, aimed at making organic yogurt accessible to a broader market. The new multipack is in response to extensive consumer research, which revealed that shoppers aren’t excited by the existing category.

So for the first time the Yeo Valley range will include four packs devoted to one flavour. The Pots range includes 4 x 120g pots of strawberry, raspberry, apricot and a limited edition cherry; two fat free products that combine fat free probiotic yogurt with either crushed organic vanilla pods or organic blueberries; a Greek style yogurt with honey and finally natural. Yeo Valley has invested heavily in distinctive new packaging,

Thise launches big butter pack Thise Mejeri in Denmark has launched a large 2kg pack of its organic spreadable butter. The company says the butter - that spreads direct from the refrigerator - is based on its sour Jersey cow cream with a touch of cream from black mottled cows, Danish organic rape seed oil and 1% sea salt. The product looks, smells and tastes like butter, says the company - but the texture is softer and the product is more spreadable than regular butter. Thise Mejeri believes the new product will be of particular interest to catering firms and larger kitchens.

Sartori Reserve brand adds another winner Known for award-winning cheeses, the US based Sartori Food Corporation is adding a new variety to its Sartori Reserve brand Balsamic BellaVitano. Made by Sartori Reserve’s Master Cheesemakers, the cheese is soaked in premium Italian balsamic vinegar to create a harmonious balance with the sweet, rich and creamy attributes of the BellaVitano Cheese.

delivering strong shelf presence, incorporating the brand’s new, modern milk ‘droplet’ logo. Yeo Valley has also added a special edition lemon curd to its 450g big pot yogurt collection - the latest flavour creation from the Somerset organic dairy company, introduced following feedback from a host of consumers asking Yeo Valley to use their expertise to create this zesty new addition. The special edition toffee caramel version has proved so popular it is to become a permanent yogurt flavour.

Yoplait US links with epic film to launch Yoplait Greek Yoplait US has launched Yoplait Greek yogurt. Packed with 12g of protein – twice that found in leading yogurts – Yoplait says its Greek yogurt nourishes from the inside out. Yoplait Greek is available in 6oz cups in four flavours, strawberry, blueberry, honey vanilla and plain, and has a thick and creamy texture.

For the launch, Yoplait teamed up with Warner Bros and Legendary and their new epic feature film Clash of the Titans – starring actress Izabella Miko, who plays Greek goddess Athena.

Müller’s £9 million Corner relaunch Müller UK is spending £9 million on a relaunch of its top selling Corner range. This includes new Greek Style Corners, new Fruit Corner variants, re-branding of Mini Fruit and Crunch Corner and new pack designs across the range. Spearheading the activity is the launch of a new premium Greek Style Yogurt Corner - a trio of low fat yogurts all from natural ingredients - available in honeyed apricot, black cherry and summer fruits options. The Fruit Corner range is being expanded with the addition of two new variants aimed at adults - mango & passionfruit and blackcurrant & apple. Chocolate Crunch Corner, previously only available as part of a six pack is being launched

as a single pot. It will replace Chocolate Fudge Cake Crunch Corner as part of the natural evolution of the range. Mini Müller Yogurt Corner is replacing Snack Size Corner following the success of Mini Müller Rice pots. Ideal for snacking and lunchboxes, the eight packs of mini pots are aimed at children and adults seeking smaller portion sizes.

© dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010



Click here to subscribe

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

Tickler launches in larger pack as sales soar Milk Link has launched a new larger 350g pack of its award winning Tickler extra mature Cheddar. The new pack size builds on the success of the 200g Tickler pack, and supports plans to expand export sales of the brand, predominantly focusing on the US market and other English speaking countries. The packaging maintains the traditional feel and the Tickler branding. Brown ‘non-woven’ film - a tactile, versatile packaging option which feels and looks like brown paper - has been used to aid stand out on shelf, improve brand awareness and encourage trial purchase.

A Bavarian taste of summer with Bauer’s beer garden cheese German dairy company Bauer has launched a new cheese for the summer - Biergartenkäse - beer garden cheese. Available in a 150g pack, the new product is a creamy spicy soft cheese with 45% fat in the dry mass and is an ideal product for summer picnics and in the home.

Rosemary and Juniper Berries flavour VOD’s new artisan cheese blends Known for innovative flavoured cheeses, VOD Gourmet in the US aims to please again with two new Italian inspired cheese blends featuring Asiago and Fontina cheeses. Juniper Berry Blend and Rosemary Herbal Blend are available in loaves or shredded. The Juniper Berry Blend offers a piney essence that is ideal for spicy and sweet flavourings in a variety of recipe applications. The Rosemary Herbal Blend has an assertive flavour with a zesty aroma that complements dishes such as Caesar salads and Mediterraneaninspired meals.

Primula lightens up to target calorie counting consumers

Wensleydale launches continental style blue cheese

Popular brand Primula, from Kavli, is targeting calorie conscious consumers with two new reduced fat products, Primula Cheese Light and Primula Deli Soft Cheese Light. Primula Cheese Light will join the tube range of cheese spreads which have been a family favourite for over 80 years. The recently launched Primula Deli range of soft cheese will also gain a ‘Light’ version that will sit along the three other flavours in the range.

The UK’s Wensleydale Creamery has launched a new Jervaulx Blue cheese. While the new cheese may sound French, the new cheese is named after Yorkshire’s famous Jervaulx Abbey. The Abbey was the home of the monks who originally crafted Wensleydale cheese around the year 1150. The blue cheese is targeted at the sector of the market that is adopting a more continental taste and blends the traditional sharp blue cheese characteristics with a more creamy and sophisticated texture. Jervaulx Blue comes in original new packaging depicting the window of the Abbey.

Primula Cheese Light delivers a 40% reduction in saturated fats when compared to original Primula Cheese, while Primula Deli Soft Cheese light boasts 35% less fat than original Primula Deli Soft Cheese.

Godminster celebrates Daisy & Co purchase with new soft cheeses Following its purchase of organic cheese manufacturer Daisy & Co, UK organic and speciality food brand Godminster Vintage has added four new soft cheeses to its cheese board offering. Godminster will continue using Daisy & Co’s traditional cheese making methods that have been used for hundreds of years, with two expert cheesemakers producing the soft cheeses by hand on site. Tastefully packaged and full of flavour, the four additions include Goldilocks, Black-eyed Susan, Indian Blanket and Viper’s Grass.

8 PRODUCT NEWS Issue 31 - June · July 2010


Click here to subscribe

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

Dr Oetker launches new line of chilled dairy desserts In the UK Dr Oetker has launched a new line of chilled dairy desserts - Fruit Deli, combining a fruit mousse and a generous layer of fruit compote. The transparent 115g pot reveals the two layers of mousse and fruit compote, with a bright, fresh and eye-catching fruity feel to the lid design. Fruit Deli is particularly high in fruit, containing over 25% fruit overall, including real fruit pieces, and a full 50% in the chunky fruit compote at the base of the pot - more than most other chilled dairy desserts. The range is available in three fruit combinations: strawberry & rhubarb; peach & passion fruit; and cherry & pomegranate. Meanwhile, in Germany, Dr Oetker has launched two new summer mousses - Lemon Kiss and Strawberry Kiss, available until the middle of September 2010.

New package design communicates real ingredients to differentiate ice cream brand

Landliebe summer products for all times of the day Landliebe in Germany is another dairy company to introduce new products for the summer. Grain, fruits and yogurt ingredients for a good start into the day - are included in the Muesli range of snacks that are ideal for breakfast or between meals. There are five pots in the range - two 3.8% fat versions on traditional and red berries varieties, and three 1.5% fat versions - chocolate & banana, apple & pineapple, cranberry. Chocolate and banana also features in two new creamy puddings. Banana Split pudding contains bananas and fine flakes of chocolate, while chocolate also features in a pudding with Black Forest cherries - packed in 150g pots.

Strategic design company Anthem Worldwide has helped Nestlé Canada Inc relaunch its Real Dairy Natural Ice Cream in Canada with new packaging designs. With consumers looking for less processed products made with ‘real’ ingredients, Nestlé turned to Anthem to bring the new concept to life on shelf while helping the brand differentiate itself. Anthem centered its design on the ‘real’ ingredients, providing easily identifiable flavour cues of a cream pitcher, milk jug, sugar, and eggs. As a result of this design success, the Nestlé Real Dairy frozen yogurt and ice cream lines have been able to expand distribution by approximately 50% and 15% respectively.

Omira adds creamy goodness to lactose free range German dairy company Omira has introduced more new products to its MinusL lactose free range. These include a 125g pot of Kräutercreme - spreadable herb cream - with chive and spring onion. There is also a new 200g pot of lactose free cream cheese, ideal as a spread or for use in sauces. The cheese is packed in pot with reclosable snap on lid. Finally there is MinusL lactose free vanilla pudding with cream. Packed in a 125g tub, the pudding is made with real bourbon vanilla.

10 PRODUCT NEWS Issue 31 - June · July 2010


Click here to subscribe

Danone adds fun product to children’s choice Groupe Danone in France has launched two new milk products under its Gervais brand and aimed at youngsters. The first is a limited edition frozen milk dessert in strawberry and vanilla and enriched with vitamin D. The second is a yogurt that can be eaten or drunk. The yogurt is in a four pack - offering vanilla, strawberry, raspberry and apricot flavours. Children have the choice to eat the yogurt with a spoon or to shake it and drink it with a straw.

Stonyfield Farm introduces Strawberry-licious ice cream and frozen yogurt Spring is in the air, but in the US Stonyfield Farm is sure to inspire a longing for the lazy days of summer by introducing Strawberry-licious to its line up of premium organic ice creams and frozen yogurts. Like all Stonyfield products, Strawberry-licious ice cream and fat free frozen yogurt are certified organic: free of ingredients made with toxic pesticides, synthetic growth hormones, antibiotics, or artificial ingredients like chemicallyderived sweeteners, artificial colouring, or modified starches. The frozen yogurt, available in a fat-free version, contains six live active cultures that enhance digestive and immune health. All Stonyfield ice creams and frozen yogurts are certified kosher and gluten-free.

Blue Bell adds to summer ice cream menu Blue Bell Ice Cream in the US has introduced some new ice creams for the summer, including a new twist on an old favourite. Cookies ‘n Cream Ice Cream contains a creamy vanilla ice cream with chunks of vanilla crème cookies.

Elsdorfer range is fit for a barbecue With the summer barbecue season getting under way, German dairy company Elsdorfer has launched a range of spicy sauces, dips and dressings. A 250g pack of sour cream is an ideal topping for baked potatoes, grilled meat or vegetables. There is an extra large 500g lockable tub of Zaziki - made with fresh yogurt. And there is a range of 80g goblets of delicious grill dips, including curry, garlic and sour cream flavours - great for grilled meat and vegetables or fresh bread. For the salad is a range of 250ml salad dressings, including yogurt and fat reduced yogurt versions. Spring time is asparagus time, according to Elsdorfer and this ‘king vegetable’ is traditionally served with Sauce Hollandaise. So the company has created a range of Sauce Hollandaise, packed in 200g stand-up resealable pouches. Ideal as a topping for broccoli or cauliflower, as well, the creamy sauces are available in a low fat and lemon versions as well as a standard ‘normal fat’ version. Elsdorfer has also added a selection of 500g pots of yogurt and fruit to its range. The large pot is ideal for the entire family and is available in four varieties - strawberry, raspberry, peach & passion fruit and cherry. And it has created a new dessert containing curds and yogurt. Available in four flavours - strawberry, peach, vanilla and Stracciatella, the desserts are packed in 450g pots.

The company has also added Summer Berries Ice Cream to its summer menu. Summer Berries is a refreshing, citrus ice cream mixed with strawberries, blueberries and swirls of raspberry and blackberry sauces. © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010



Click here to subscribe

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

Chapman claims Canadian first Chapman’s Ice Cream in Canada is claiming a first for frozen yogurt in the country. Yogurt Plus is a range of naturally flavoured frozen yogurt with two active probiotic cultures (Lactobacillus Acidophilus and Bifidobacterium Lactis), and a natural source of prebiotic fibre (Inulin). The range is available in six low fat varieties - Crème Caramel with sticky toffee pieces, Madagascar Vanilla Bean, Dark Chocolate Rapture, Strawberry Rhubarb Crisp, Poached Pear with a Caramel Drizzle and Honey Almond Crunch - packed in 250g tubs. Chapman’s has also teamed up with a Canadian packaging supplier to develop an innovative ice cream packaging container and lid

that is approximately 25% less weight, fully recyclable and offers a tamper evident lid. Chapman’s say major competitors have downsized their containers from 2 litres to 1.5 litres and converted their dairy recipe to frozen dessert with vegetable oil. It was important for Chapman’s to maintain the volume size and recipe providing Canadians with 100% Canadian dairy ingredients. Many competitors house their ice cream in a rectangular round (scround) container. Chapman’s kept the 2 litre round base offering 25% more dairy ice cream in the containers.

Schmoo Indian yogurt hits the UK In the UK, the biz-R agency has completed a naming, brand identity and packaging project for Schmoo, a new yogurt lassi drink. The new drink is available in three flavours - mango, strawberry and vanilla. Schmoo was created by two innovative young Yorkshire entrepreneurs who capitalised on their Asian heritage to create the drink. It has no flavourings, no preservatives, no additives and no colourings.


First chocolate milk for weight management launched in US LiveGreat Foods has developed a new innovative chocolate milk called Acclaim for the US dairy market. This is the first milk incorporating CLA (conjugated linoleic acid) from Lipid Nutrition on the American market since it was GRAS approved in July 2008 for several GRAS categories including liquid milk and yogurt. Initially it will be sold exclusively on the University of Wisconsin campus in Madison. The product is targeted to both young males and females who want to live life in shape and being fit. The 16oz bottle is designed to fit into their hectic and on-the-go lifestyles.

Hay milk delivers a fresh Alpine taste Austrian dairy company Alpenmilch has introduced new cartons of Hay Milk from cows that live on mountain farms near the company’s Salzburg base. The fresh mountain grass with aromatic Alpine herbs give the milk a ‘full and abundant’ flavour. The 3.5% fat milk is packed in 750ml cartons.

Rutter’s Dairy introduces vanilla and strawberry milk pints US based Rutter’s Dairy has introduced Rutter’s-branded vanilla and strawberry milk pints to the consumer market. For years, the two flavours were available only as part of Rutter’s school milk programme. Now, the new pints sold in plastic bottles - are the first new flavours of milk introduced by Rutter’s for several years. The two new flavours complement a range of milk varieties that includes whole, 2%, 1%, skim and chocolate. Issue 31 - June · July 2010

Innovation extra

Click here to subscribe

A tale of two cheeses


enith International Market Intelligence Director Esther Renfrew takes a look at the cheese market.

Global cheese regions 2003-12

The global cheese market has seen growth in consumption of around 1 to 2% annually since 2006. Whilst this growth has recently slowed down to just under 1% in the last two years, due to the economic downturn, there are still good prospects for cheese, with Zenith predicting nearly 20 million tonnes of consumption by 2012. This growth in total volume consumption translates to an increase of per capita consumption of approximately 0.5% per year. Most of this dynamic growth will be coming from countries in the Middle East, Asia Pacific and Latin America; regions with growing populations that are increasingly becoming familiar with cheese. Countries such as Brazil and Mexico still have relatively low per capita consumption at around 3.2kg and 2.1kg respectively, leaving much room for growth as economies develop. West Europe and North America - the two biggest regions worldwide, will see their share of the global market decrease. The global cheese market can really be summarised into two worlds: the mature markets and

Source: Zenith International

Global context

Esther Renfrew the developing/high growth markets.

Matured cheese usage in all sorts of occasions, be it for snacking, cooking or entertaining.

In the mature markets such as West Europe and North America there are five main trends prevalent:

* Whilst other dairy products such as yogurts in particular have benefited from functional offerings, this has had more of a mixed reaction in cheese by the consumer. There have been a number of cheeses that are organic and probiotic, but with limited success. And consumers have cited that they are concerned about the taste change in light/low fat cheese.

* Private label is very dominant and has been doing particularly well during the tougher economic times. At the same time, there has been a move towards more premium branded products - providing the consumer with added value. Whilst these premium branded products command higher price points, this is a fiercely competitive market and has proved fairly resilient during the economic downturn in various countries.

* What has done well are speciality and artisanal cheeses, particularly when associated with a particular local farm or region.

* Another important trend is convenience. Packaging and cheese formats have boosted further growth. Sliced, grated, spreadable, powdered or in balls - these formats provide consumers with an added element of convenience for

Source: Zenith International

Global cheese market 2003-12

* The other major trend in these mature markets is the decline of processed cheese against natural cheese, particularly in the US where natural slices are substituting processed slices. This is a trend that is emulated in other food and drink sectors where health and wellness positioning based on growing consumer awareness of inherent properties along with provenance is proving to be a market driver. Consumers are increasingly looking for products that are free of additives, organic and natural and this has been to the benefit of natural cheeses.

High growth markets The other world of developing markets such as Asia Pacific,

Middle East, South America and Africa have seen some quite dynamic growth in demand for cheese. In Asia Pacific, countries such as South Korea, China, Vietnam have seen growth in processed cheese both through foodservice and retail. Mothers have been educated about the benefits of calcium and buy processed cheese for their children. The familiarisation of cheese has been fundamental to its success in markets where cheese has not traditionally been part of their staple diets.

Future So what of the future? Increasing demand for cheese in developing markets is certainly part of the future with companies increasing their focus on these regions in terms of investment. As logistics and the chiller chain develop, there may be a longer term trend towards natural cheeses in countries such as the Middle East and North Africa, where processed currently dominates due to its longer shelf life. In the Western hemisphere, with more people living on their own and with trend towards on-the-go consumption, smaller portion sizes and snacking will be prevalent. There will also be continued moves towards innovation to facilitate convenience. For further information on cheese, please contact

漏 dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June 路 July 2010


Dairy business

Click here to subscribe

IDF World Dairy Summit 2010

Dairy Leaders’ Forum and Dairy Policies and Economics conference


he Dairy Leaders’ Forum will kick off the International Dairy Federation World Dairy Summit 2010 and focus on the trends, changes and challenges taking place in the market place and the implications for industry players. CEOs from across the industry supply chain will debate and articulate the strategies and rationale for their business in a panel discussion.

Cees ‘t Hart

Mariann Fischer Boel

Among the topics to be discussed will be the complexities of the international dairy business, the difficulties dairy farmers face, how engineering and packaging companies supplying the dairy industry are endeavouring to keep up to date, and how analysts assess the viability across the supply chain. Lastly a representative of the consumer

perspective will put everything into context. This year the Dairy Leaders’ Forum will feature CEOs from major entities in the global supply chain including: Andrew Ferrier of Fonterra, Cees ‘t Hart of FrieslandCampina, Ken MacKenzie of AMCOR, Niels Graugaard of GEA, Jerry Kozak of National Milk Producers Federation, and Jacqueline Pieters of Rabobank. The take away will be a vision of where the industry is going in the coming months, new insights and solutions.

Brazil gears up to become top dairy exporter


he 11th Pan-American Milk Congress (organised by FEPALE) took place recently in the Brazilian city of Belo Horizonte, writes Zenith International Director Latin America Andres Padilla. A varied panel of local and international delegates and speakers - including Zenith’s Market Intelligence Director Esther Renfrew - gathered for three days in the capital city of Minas Gerais state. Minas is responsible for around 25% of total milk output at over 7.5 billion litres for 2009 making it the largest producing state in the country. Brazil produced over 27 billion litres in 2009 and is now placed amongst the world’s largest producers, albeit it is only exporting a very small percentage of its output. Although this event is meant to be Pan-American, in practice it is a Latin American event, with few delegates from Canada and the US. Perhaps this is due to the protective nature of the dairy markets in North America and the fact that only a selected group of dairy companies from the north are invested in South America.

On the other hand, other Mercosur members such as Argentina and Uruguay regard Brazil as a key exporting destination and attended in mass. One could feel a slight tension coming from the Argentinean and Uruguayan camps due to the fact that Brazil raised some of its dairy tariffs in 2009 for other Mercosur members in a controversial move that disregarded existing commercial agreements but that on the other hand was designed to safeguard local companies. According to Rodrigo Sant’Anna Alvim, President of the National Committee for Milk and Dairy Livestock of Brazil, the financial crisis of 2007-2009 brought some tougher conditions for the international dairy market as a whole. In total 140 new protectionist measures were adopted by individual countries, anti-dumping investigations surged by 18% and rich countries intensified their use of subsidies

for local producers. All of this has affected exporting nations and caused exports to suffer. Up to 2004 Brazil had always been a net importer of dairy, as production struggled to cover local demand. However this started to change and from 2004-2008 the country became a net exporter of dairy products. Difficult conditions in 2009 meant that Brazil imported more than it exported, due in main to a strong currency, tougher exporting conditions and the very high price of milk in Brazil. Despite this, demand in the local market increased significantly as more class C consumers saw their incomes grow and demand for dairy products internally absorbed what couldn’t be sent abroad. The key message from this Congress is that Brazil is preparing itself to become a major player in the international dairy market. Several factors favour such an ambitious move; having vast amounts of available land, plentiful water resources and favourable climate conditions year round are obvious ones.

Andres Padilla Furthermore, its dairy plants are becoming more technologically advanced and new investments from both internal and international dairy groups (Batavo, Itambe, Danone and Nestlé to name a few) mean that the country is adding processing capacity fast. Yield per cow is still low by international standards at just 1,277 litres per cow per year and better practices will contribute to significant increases in output. Last, but not least, the domestic market is set to boom as income levels grow and per capita consumption catches up to that of other nations, it currently stands at just 142 litres whilst some European countries consume more than 300 litres. For more, visit

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

14 NEWS Issue 31 - June · July 2010

Dairy business

Click here to subscribe

IDF World Dairy Summit 2010

The Dairy Policies and Economics (DPE) conference will examine the developments in trade policy and will review the world wide dairy situation. Delegates can expect stimulating debates as different strategies are promulgated. This conference is being addressed by some very knowledgeable people with considerable expertise in global trade issues including Mrs Fischer Boel, former European Commissioner for Agriculture and Rural Development, Joe Glauber of USDA and the Minister of Trade from New Zealand, Tim Groser with many more of equivalent stature. A complete overview of the programme is available at:

Technical Tours

LactoPharma Symposium

A range of technical tours to dairy research facilities, food research centres, dairy manufacturing processing plants, packaging facilities and farms will be organised during the Summit. The organisers say they have taken the hands-on approach to simply show off what New Zealand does best - grow grass and produce raw quality milk. You will tour the facilities and learn about the NZ dairy industry from farm gate to manufacturing - meet the people, experience the culture and learn from innovation driven businesses. These tours are available for delegates to book online.

On Tuesday 9 November, the programme will include the LactoPharma symposium. LactoPharma is a research and development joint venture between Fonterra Co-operative Group and Auckland University, supported by government investment and enlisting the collaboration of world class academic scientists and institutions. LactoPharma began in 2002 with the brief to discover and characterise novel dairy bioactives that could be developed for commercial applications delivering health benefits to consumers. Since its inception, LactoPharma scientists have been developing

a technology base consisting of a diverse array of robust screening tools and assays, well-developed in vivo animal models of disease and clinical protocols across several major health platforms. The symposium will highlight significant achievements and key commercial opportunities that have emerged, and will showcase the discovery and initial screening phases through to product development and clinical trials with defined health targets. In particular, the programme will feature key health platforms of immune and allergy, bone and joint, cancer, metabolic syndrome, satiety and anti-infection.

Stretch sleeves, the recycling-friendly decoration of choice

CCL Label Auto-Sleeve Werner Heissenberg Str. 6 A 9100 Voelkermarkt Austria +43 42 32 49 83 voelkermarkt/ 漏 dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June 路 July 2010


Global Dairy Congress

Click here to subscribe

Packed with value Zenith International held its fourth Global Dairy Congress - Packed with Value - in association with dairy innovation magazine in April. The Congress was held in Salzburg, Austria and was supported by Principal sponsor Elopak and sponsors Bericap and Tine. The Congress began with a tour of Alpenmilch’s Salzburg production site that has just undergone a €23 million expansion and refurbishment. The tour covered a range of production lines including yogurt, cheese and milk. And it was Alpenmilch General Manager Christian Leeb who opened the first conference session with a look at the Austrian dairy market. Austria, he said, was at the heart of Europe. It had 90 dairy companies - a lot, he thought, but there would be a lot less next year he predicted. 30% of Austria’s milk production is organic - the highest organic rate in Europe with every second farm being organic. 80% of these farms are mountain farms. The two biggest dairy companies in Austria are Berglandmilch and Nöm AG. Christian’s company is ranked fifth. The top three dairies account for 60% of the market, while the top ten account for 90%. Ramin Khabirpour, General Manager for fresh dairy products at Danone GmbH in Germany, took a look at the wider European market. Highlighting Danone’s aim to “Bring health through food to a maximum number of people,” Khabirpour said three words made dairy special - Daily, Healthy and Local. Nine out ten people consume dairy every week, but the food budget is coming under pressure even in countries like Germany. So you have to be affordable to be daily.

Christian Leeb

Because consumption patterns vary so much from country to country, dairy companies have to find local answers and he showed how the Activia portfolio had been developed and changed around the world. Opening the session on Building Value Around the World, former Global Dairy Platform (GDP) Executive Director Kevin Bellamy looked at Communicating Consumer Benefits Consistently. The vision for GDP was for a ‘global dairy industry united to enhance the image of milk and dairy’.

“Milk is the single best thing anyone can consume.” Bellamy said that milk was nature’s perfect food, the single best thing that anyone can consume. However, despite that, the global dairy industry faced a huge challenge with the negative perceptions of milkfat and CO2 emissions far outweighing the positive value of its nutrients. Dairy’s challenge is to promote the positive message of nutrient density and to shift the negative perceptions of milkfat towards the positive end of the scale.

Ramin Khabirpour

A group of delegates outside Alpenmilch’s Salzburg plant, including (fifth from left) dairy innovation Editor Geoff Platt Lorido Aldo Stock from the Pan America Dairy Federation (FEPALE) told delegates that the Federation’s aim was to foster the integration of the regional dairy sector and to promote better availability and increased consumption of milk produced in the region. Latin America had an increasing share of global milk production, rising from 9.8% in 1992 to 12.9% in 2008. Since 1996, the number of smaller farms in Brazil had decreased quite dramatically while the number of larger farms had grown and the volume of milk on these farms had also grown. In population trends, there was a shift from rural areas to urban areas and an increase in the minimum wage. This has coincided with an increased demand for milk products across the range. Consumers now had less time for shopping and they were looking

Kevin Bellamy

for quality, new packaging, taste and healthy products.

Remarkable brand experiences Interbrand Hamburg Managing Director Richard Veit took a global view on branding in the dairy industry. Dairy markets are still regionally structured, there are only a few truly global players and being successful in local markets requires specific consumer, product and branding knowledge. Veit said brands within dairy should strive for more brand differentiation and iconic branding approaches to create remarkable brand experiences. “Innovation and branding together create uniqueness and a potential for brand internationalisation.” Dairy companies should make more use of alliances with food and beverage partners - such as a cereal and milk pot with Kellogg’s, or should utilise international non-category brands - why not a Nike milk based energy drink? Or they could take ownership of the channel - for example with the creation on milk bars. On the afternoon of the first day the focus switched to the environment. Richard Taylor, Chief Marketing Officer of Congress Principal sponsor Elopak looked at renewable packaging for

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

16 EVENTS Issue 31 - June · July 2010

Click here to subscribe

Vincent & Co Director Raghavendran Badrinath focused on fulfilling the growth potential in India. The country has an increasing demand for dairy with high growth seen in UHT milk, fermented products and pasteurised milk.

Richard Doyle a sustainable future. He said the consumer goods forum was setting the environmental framework for our industry now. It was uniting existing approaches into a standard retail scorecard for packaging, it would then lobby EU for regulation - and EU legislation would set the pace for all other legislation. International Dairy Federation (IDF) President Richard Doyle delivered a Keynote address, looking at international collaboration in meeting environmental challenges. Dairy has a dual challenge, he said. It is a growing sector - often having a significant impact on the economic profile of a country or region, providing employment - while having to focus on climate change. “The global issue is that producing nutritious dairy foods requires energy and the use of such energy needs to be as efficient as possible to reduce the impact on climate change.” But the challenge was not new and Doyle outlined how the IDF had addressed these issues over the last decade. He then spoke about the Global Dairy Agenda for Action, signed by seven dairy organisations at the IDF World Dairy Summit in Berlin in 2009. Its objectives were to demonstrate the positive activities that the dairy sector is undertaking to support its commitment to sustainability and to catalogue the continuous improvements already made and in progress as evidence of the industry’s commitment. It called for action from policy makers to provide a supportive

Kelvin Wickham regulatory policy environment in which the sector can deliver on its commitments, without compromise to the dairy industry’s contribution to global nutritional and social wellbeing. Closing this session was Fonterra Global Trade Managing Director Kelvin Wickham. What does sustainability mean to Fonterra? he asked. “Looking after the environment, so the things we enjoy today are preserved for the generations of tomorrow.” Wickham said that in order to succeed the dairy industry needs to better understand the environmental impacts and develop agreed best-practice methodologies. The industry needs to lead, to work together globally and to demonstrate and communicate improvements. The World Leading Markets session was opened by Pavel Isaev, the Corporate Affairs Director at leading Russian dairy Unimilk. The Russian dairy industry had a challenging year in 2009, encountering problems with seasonality of supply and quality of milk for processing as well as volatility in prices. Russia is the fourth largest raw milk producer globally, with a self-supply of milk at approximately 83%. In 2009, the industry was supported by the government which allocated over €1 billion from the federal and regional budgets to co-finance the regional dairy programmes and breeding activities. The state budget also funded the first public launch of an advertising campaign that focused on increasing dairy products consumption.

Arun Pabhu Iran Dairy Industries Company (IDIC) Senior Market Study Expert Farid Jahanbakhsh gave a presentation on the Middle East as the emerging dairy region. All countries in the PGCC depend on imported dairy products due to the limited domestic production he said. The market for dairy products in the region accounted for $2.9 billion in 2009, increasing in value year on year. Fast growth in this market is fuelled by population growth and an increase in investment into the dairy sector by local manufacturers, such as Almarai in KSA and Al-ain in the UAE. IDIC is the market leader in Iran, with a range of over 250 products in such product categories as drinking, fermented and flavoured milks, cheeses and infant and baby foods. The company’s Pegah brand is the oldest dairy brand in Iran. It is well known and has loyal consumers. However, the company doesn’t rest on its laurels, continuously focusing on innovation in the functional dairy categories.

Demand for raw milk is outgrowing supply and the Indian market is experiencing a higher number of milk shortages, with the deficit of up to 30% in lean season versus the surplus season. Milk wastages are high due to collection and transportation logistics. Packaged milk accounted for 65% in 2009 and its share is increasing. In India, raw milk for consumption cannot contain any additives except when it is reconstituted, a perception different to fortified liquid milk in the Western world.

Making it happen Opening the second day of the Congress and the session on growth through Innovation and Marketing, Arun Prabhu, Head of Future Creations at Arla Foods UK gave a Keynote address Innovation is . . . Making it Happen. Creativity was thinking newness, he said, but Innovation was doing newness. It was important to determine your consumer’s unmet needs and satisfy them and be aware that their needs are evolving in a recession and otherwise. You had to build relationships based on trust. It was important

Building value around the world panel

© dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010


Global Dairy Congress

Click here to subscribe

Talking about health and nutrition claims, he highlighted ongoing trials on Omega-3 fatty acids that were supported by the Research Council of Norway. The aim was to investigate how administration and quality of n-3 oils might affect health.

Geoff Murphy to lose the invisibility cloak and stop working behind closed doors. “Just because it hasn’t been done, doesn’t mean it can’t be done,” said Prabhu. He closed with a Chinese proverb: Those who say it can’t be done, should get out of the way of those already doing it. Geoff Murphy is the CEO of Old Home Foods in the US. The company recently launched Safflower Power yogurt. Innovation was the key to survival for Old Home Foods, he said. American’s increased focus on health and wellness was driving desire and demand for natural, organic or functionally-enhanced products. So when Lipid Nutrition approached Murphy, seeking a dairy partner to create a CLA-enhanced yogurt, he saw this as a unique opportunity. Old Home Foods set out to learn what women thought of a new yogurt with CLA - that would help increase muscle tone and reduce body fat. They spoke to women across the age range 25-55 and with a diverse range of fitness levels. “Women of all ages were overwhelmingly positive about the product concept,” said Murphy. He detailed the results of the research and the launch marketing tactics that included a team of Yo-Go-Girls - brand enthusiasts who helped to create the brand and spread the word - and endorsement by a well known national fitness expert. Geoff Platt, Editor of dairy innovation magazine opened the Nutrition and Health Case Studies section with a tour around some of the recent launches of dairy products that delivered nutritional

Geoff Platt

Kalle Leporanta

benefits and had featured in the magazine. He said that milk was a pretty good nutritional product to start with and highlighted scientific reports that claimed how important milk had been over thousands of years. He offered the audience what he believed were three great quotes about milk: “We have one of the most noble and outstanding raw materials to work with. Milk provided a steady and reliable source of nutrition. Milk has given us a great deal to be thankful for.” Echoing one of the keynote speakers from last year’s Congress, he urged the audience to make sure that they “talked milk up.” Dr Naomi Grant has recently joined Maximuscle as Technical and Performance Director. She focused on Maxi-Milk and its role as a sports recovery drink. Mindful of the problems of cheating in sport, she said every batch of every product is screened for the presence of banned substances. Maximuscle, said Grant, was helping to broaden the sports nutrition category with a range of products to suit people across

Esther Renfrew

the fitness range - from the non-serious to the obsessive participant.

Europe’s oldest probiotic brand The April/May issue of dairy innovation magazine featured the Congress’s next speaker on its cover. Valio Export Manager of Innovative Technologies Kalle Leporanta had told the story of Gefilus - Europe’s oldest probiotic brand. He told the story again at the Global Dairy Congress. The first Valio Gefilus products were launched in 1990 at a time when the word probiotic was virtually unknown. In the mid 90s the probiotics market really took off in Europe and now the range of products containing LGG the world’s most researched probiotic strain - spans the globe. Espen Thomassen, Sales & Marketing Director - Omega-3 at Congress sponsor Tine in Norway took a look at Omega-3, evidence and claims. He looked at the wide range of foods - across all food and beverage sectors - that now contained EPA and DHA.

The Congress finished with two market briefings. Zenith International Market Intelligence Directory Esther Renfrew, a regular contributor to dairy innovation, looked at global trends in fresh dairy products, while Senior Market Analyst Natasha Maiseyeva focused on global trends in cheese. Renfrew said the global dairy consumption of milk was set to continue rising over the next three years while regional growth would be seen in Asia Pacific and the Middle East with declines in Western and Eastern Europe. China and India would continue to dominate country growth. In milk the focus would include added functionality, convenience packaging, natural and authentic products, health & wellness and price. There were similar global growth trends in the yogurt market, where the speaker revealed that the top consumers of yogurt were Iran. In the cheese sector, it was the Middle East, Asia Pacific and Latin America where percentage growth would be seen with USA, Brazil and Argentina showing strong country growth.

Nutrition and health case studies panel © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890.

18 EVENTS Issue 31 - June · July 2010

IDF Dairy Innovation Awards . . . finalists and winners announced

Click here to subscribe

Associate Sponsors

The inaugural IDF Dairy Innovation Awards programme - designed to reward and champion innovation and excellence in the global dairy industry - attracted over 170 entries from 29 countries in 12 categories. The Awards is a partnership initiative by the International Dairy Federation and dairy innovation magazine. The Associate Sponsors in 2010 were Tate & Lyle and Sidel. The finalists and winners were announced at a celebratory gala dinner - during the 4th Global Dairy Congress - in Salzburg, Austria on 28 April, attended by more than 150 industry representatives. IDF President Richard Doyle welcomed guests and the awards were presented by dairy innovation Editor Geoff Platt and hosted by FoodBev Media Group Editorial Director Bill Bruce.

The Awards attracted over 170 entries from 29 countries in 12 categories

漏 dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June 路 July 2010

awards 19

IDF Dairy Innovation Awards Click here to subscribe

The finalists and winners announced Best new cheese

Best new ice cream

Winner: New Zealand’s Fonterra Co-operative Group, with Savoury Cheddar

Winner: Singapore based Nanyang Polytechnic, with La Femme green tea aloe vera ice cream

In response to consumer demand and calls from nutritionists and regulators for foods that are lower in sodium, Fonterra’s cheese research team has developed a breakthrough in Cheddar cheese, delivering a healthier choice with the full semi-mature savoury taste profile and delivering 40% less salt. Finalists: UK based Kerry Foods was a double finalist, with its LowLow Cheddar and Cheestring Shots.

Best new spread Winner: Turkey’s Ak Gıda with Ülker Içim Fidella Fresh Cheese with Honey and Cream Ak Gida’s Ülker Içim Fidella Fresh Cheese with Honey and Cream has delivered a Turkish breakfast favourite in a convenient ready to eat format, combining the taste of cream and nutritive items of fresh cheese with the taste of flower honey. The award was accepted by Kevin Bellamy from the GDP. Finalists: UK retailer Asda was a double finalist, with its Belgian Chocolate Spread and Extra Special Somerset Farmhouse Butter.

The Best new cheese category was won by Fonterra Co-operative Group

Described as ‘indulgence without guilt’, Nanyang Polytechnic’s La Femme green tea aloe vera sugar free ice cream contains mini pieces of aloe vera which contain many bioactive compounds which have anti-inflammatory and prohealing properties and provides a characteristic mouthfeel. The award was accepted by International Dairy Federation Director General Christian Robert. Finalists: Ljbuljanske Miekarne from Slovenia, with Froothie; and Dreyer’s Grand Ice Cream from the United States, with HäagenDazs Five.

Best new dairy drink Winner: FrieslandCampina WAMCO of Nigeria, with its Peak evaporated milk sachet Until recently, evaporated milk was only available in bulk packs. Peak Evaporated Milk, from FrieslandCampina WAMCO in Nigeria, is extra fortified to address local micro nutrient deficiencies. The new 35g singleserve packaging has made this added value liquid milk more affordable to lower income groups throughout the country. Finalists: Puleva Foods of Spain, with Puleva Calcio calcium drink; Elle & Vire from France,

The Best new dairy drink category was won by FrieslandCampina WAMCO

with Yaggo!; and Ak Gıda from Turkey, with Ülker Içim Pasifik carbonated yogurt drink.

Best new functional dairy product Winner: Inner Mongolia Yili Industrial Group Co from China, with Changqing Pro-ABB probiotic yogurt Changqing Pro-ABB probiotic yogurt contains a unique probiotic combination of Lactobacillus acidphillus and Bifidobacterium developed independently by Yili, which can keep more than 2x109/100g live and active cultures during three week shelf life. It is the first physiological functional yogurt proved by clinical trial in China. The award was presented by Caroline Sanders from Associate Sponsor Tate & Lyle. Finalists: Maeil Dairies Co from Korea, with Organic Enyo; and UK retailer Marks & Spencer, with Drink Well banana, date and oat probiotic dairy smoothie.

Best newcomer brand or business Winner: Meiji Dairies Corporation from Japan, with RakuRaku cubes

the easy preparation of baby milk without spilled powder or incorrect measurement caused by the use of a scoop. Meiji Dairies Corporation is the first in the world to develop such a product. The award was presented by IDF Director General Christian Robert. Finalists: both from Norway: Tine BA, with YT; and O.Kavli AS, with Q Skyr.

Best health education initiative or nutrimarketing campaign Winner: Israel Dairy Board, with its Healthy Days at School initiative Aimed at children aged four to six years old, it is a continuation of an earlier activity - Sida & Dan - which featured in the Dairy Innovation Awards two years ago. Sida & Dan are Sidan - Calcium in Hebrew. They build the bone. They are the main characters of a book of the same name. Sida & Dan have returned as puppets. They send letters to school and every activity starts with reading a letter aloud to the children, explaining what the activity is about. There are six activities, which represent a healthy way of living.

The RakuRaku Cube is compressed baby milk powder. This product dissolves quickly in a baby bottle, allowing for

Finalists: British Columbia Dairy Foundation from Canada, with Titanium Chef; and Mevgal from Greece, with Dairy Products - Pleasure, Health, Fun.

The Best environmental initiative category was presented by IDF President Richard Doyle and won by Amul

The Best new ingredient for dairy food or beverage category was won by Lipid Nutrition, with Clarinol CLA

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

20 awards Issue 31 - June · July 2010

Associate Sponsors

Click here to subscribe Best school milk initiative Winner: Tetra Pak China for its Physical Health Enhancement programme Consumer enthusiasm in China for drinking milk receded after the melamine incident broke out, with school milk consumption growing at a slower pace in 2008. In 2009, school milk suffered more setbacks, probably due to difficulties in accessing schools during and following the H1N1 swine flu pandemic. In response to this situation, Tetra Pak China launched the Student Physical Health Enhancement Programme and the China School Milk Programme. Finalists: Fonterra Co-operative Group from New Zealand, for its CalciYum - Adopt a Cow campaign; UK retailer Asda for its Asda Dairy Bus; and the Israel Dairy Board, for its Healthy Days at School initiative.

Best environmental initiative Winner: Amul of India, with its Go Green initiative Tree cover is fundamental for rainfall to enhance ground water level, which is a pre-requisite for good animal husbandry. The milk producers of Gujarat now understand that tree plantations are essential for dairy development and it is an important measure to check climate change and global warming. In 2009, as part of the Go Green tree planting campaign,

8.4 million trees were planted, with everyone taking an oath to protect the saplings and accept responsibility for successfully growing them into a trees. Finalists: Surat District CoOperative - Sumal Dairy in India, with its Biogas/organic fertiliser project; and RKW SE, Verpackungsberatung CE Schweig Lobetaler Bio-Molkerei and Hoffnungstaler Werkstätten GmbH, for Lobetaler Bio FPO cup.

Best packaging innovation Winner: RKW SE, Verpackungsberatung CE Schweig Lobetaler Bio-Molkerei and Hoffnungstaler Werkstätten GmbH, for Lobetaler Bio FPO cup Lobetaler Bio cups and lids are made of a new product - a chalk plastic combination. The firm’s chalk packaging weighs on average half as much as the paper/plastic mix used in milk and juice cartons. Better still, the chalk - a natural mineral and a renewable resource - can neutralise acidic soil or the fumes from incinerators when burnt as waste, making it environmentally friendly. The award was presented by Max Duclot from Associate Sponsor Sidel. Finalists: Ampack-Ammann GmbH & Co KG of Germany, with Sensocap; O.Kavli AS from Norway, with Q Skyr; and Kerry Foods of the UK with Cheestrings Shots Easy Open.

The Best health education initiative or nutri-marketing campaign category was won by the Israel Dairy Board

The Best school milk initiative category was presented by IDF Director General Christian Robert and won by Tetra Pak China

Best new ingredient for dairy food or beverage

Best new consumer marketing campaign

Winner: Lipid Nutrition, with Clarinol CLA

Winner: Fédération des producteurs de lait du Québec from Canada, with its butter campaign

Conjugated Linoleic Acid is an ingredient that has long been used in supplements to help reduce body fat and increase muscle mass. In Europe, Clarinol CLA is expected to be approved to use in dairy products via the European Novel Food procedure by 2010 and the claims are under evaluation by the EFSA. In the US it has GRAS approval, so Clarinol offers unique possibilities for dairy manufacturers in the weight management market. Of all the ingredients aimed at optimising body composition and weight maintenance, Clarinol CLA claims to be the best researched and documented. Finalists: Tate & Lyle, with Creamiz; and DSM Nutritional Products, with Ropufa ‘15’ Omega-3 Kosher Emulsion.

The strategy for the butter campaign was simple, but highly effective: butter as a core ingredient for enhancing the taste of foods. This campaign has three TV spots using humour to show how butter improves the taste of fish, meat or a simple sandwich. The slogan - ‘Butter, you can’t do without it!’ - drives home the need for butter in our everyday cooking experiences. Finalists: Kerry Foods for LowLow; Fédération des producteurs de lait du Québec from Canada, with its Crème campaign; and Bright Dairy & Food Co from China, with its Momchilovtsi Yogurt campaign.

For more, including pictures and video, visit

The Best packaging innovation category was presented by Max Duclot from Associate Sponsor Sidel and was won by RKW and partners

The Best new functional dairy product category was presented by Caroline Sanders from Associate Sponsor Tate & Lyle and won by Inner Mongolia Yili Industrial Group

The Best newcomer brand category was presented by IDF Director General Christian Robert and won by Meiji Dairies

© dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010

awards 21

Health claims legislation

Source: Martek

© Sabrina dei Nobili |

© Josh Webb |

© Monkey Business Images |

Click here to subscribe


ealth claims legislation is a hot topic for all in the food and beverage industry at the moment. The decisions being taken are already having an impact on the dairy industry - and are set to have an even greater impact in the future. Will they damage the pace of innovation? Is the time and effort and cost required to research and file applications ruling out smaller companies, leaving the field open to the multinational giants? As we were going to press, the European Food Standards Agency (EFSA) provided an update on their work on health claims, to over 400 participants at a technical meeting in Parma, Italy. dairy innovation talks to some key people in the industry and industry suppliers about this important issue. © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010

special report 23

Health claims legislation Click here to subscribe

Wrapping the industry in knots Dairy Council Director Dr Judith Bryans gives dairy innovation her thoughts. “I think this piece of regulation was put in place with the best of intentions. There was a need to harmonise health claims across Europe because there were rules in some countries but no rules in others. The European Commission was concerned about this because, potentially, it hindered the market. “They also wanted to protect the consumer and make sure only truthful claims that were backed by scientific evidence could be made. That makes sense as it allows the public to make meaningful choices between foods if they are choosing them on the basis of claims made on or about them. No right minded person would disagree with any of that.


“The problem has comes in dealing with the practicalities. This piece of regulation is fundamental to everyone in the food and drink industry so we have to work within it in the most practical

way possible - yet it is a hugely unwieldy piece of regulation to deal with because of the order in which things were done. “For example - as you know, the dairy industry markets its products globally based on their nutritional value. And why not? They contribute substantially to the nutrition of populations. But, along with everyone else, we were given a regulatory deadline by which we had to submit nutrition and health claims based on generally accepted science (13.1(a) claims) to the Food Standards Agency here in the UK for inclusion on our national list. This list was then incorporated into the EU list. “We were given that deadline almost two years before the Commission and the European Food Standards Agency (EFSA) told us how they were going to adjudicate our claims. The Commission had left us in the dark and all we had to go on was the text in the regulation. The regulation said

these claims should be based on generally accepted science and off we went and gathered consensus science for our claims and submitted them. The FSA did a pre-screen to ensure claims met with the conditions of the regulation and off our claims went on our national list to the Commission. “Then, almost two years, and a lot of new science later, they told us how they had evaluated them and the process of that evaluation really discards a lot of the studies that form consensus science.

It is a hugely unwieldy piece of legislation to deal with “When the Commission received the national lists with the 13.1 claims they found they had over 44,000 - so they consolidated them into a little over 4,000 claims. Now, if you are EFSA you have set criteria that says the science submitted has to be specific to the claim and that the food, food component or substance, has to be well characterised. The problem is obvious. If you consolidate 44,000 to just over 4,000, the science can’t be specific anymore. So how can EFSA approve it? “The one bone of contention for me with the adjudication process is the characterisation. These 13.1 claims were supposed to be based on generally accepted science and that takes years to build up. In the case of dairy there are over 30 years of studies on some topics - but here’s the problem. The researchers who were running those studies were interested in

Dr Judith Bryans what they put into their human subjects and what the health outcomes were. They weren’t interested in characterising the food. But, under the new process, it seems that all these studies might not be good enough because of this. So what do we do? “We really can’t run all of those studies again. It would be beyond the means of the industry in terms of funding for a start. And it would take years to repeat them even if we could afford it because when you are looking at biological changes, such as changes in bone, they don’t happen overnight. “The EFSA process works well for vitamins and minerals and single components which can be well characterised but not for foods. Yet people eat foods, not single nutrients, so there is a bit of a disconnect. “The Commission needs to get the practicalities of regulations right before we proceed and it costs us a massive amount of time and money. If they don’t do it, then who do we expect will get it right? Surely the Commission should have thought about this before everything went ahead. The Commission have not got the procedural issues right and this piece of regulation is wrapping the industry in knots and is probably not to the benefit of the consumer.”

So ur ce :


ar t

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

24 special report Issue 31 - June · July 2010

Click here to subscribe © dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890.

dairy innovation has been talking to key people in and around the dairy industry. How would you summarise the current state of health claims legislation? European Dairy Association Secretary General Joop Kleibeuker said that in Europe the Regulation (EC) No 1924/2006 aims to ensure that only nutrition and health claims that can be substantiated by scientific evidence may be made. The regulation covers all forms of commercial advertising and promotion including generic campaigns partly funded with public money. “Health claims, even if approved, can only be on products that are of acceptable nutritional composition as assessed in comparison with a ‘nutrient profile’. This profile has yet to be finalised. The approach so far Issue 31 - June · July 2010

adopted by the Commission is to base the profile on negative nutrients such as fat and salt. This will discriminate against dairy products. If a product fails one criteria of the nutrient profile then it will not be allowed to bear any health claim. Nutrition claims will be allowed where a single nutrient exceeds the nutrient profile provided that a claim about the ‘failing’ nutrient is displayed with equal prominence on the label. “By 31 January 2009, the Commission had received more than 44,000 Article 13 health claims from Member States national lists which were consolidated into a list of 4,000 health claims and passed on to the European Food Standards Agency for evaluation. EFSA has in the meantime assessed

Joop Kleibeuker whether those claims can proceed into evaluation. EFSA has added different criteria to each claim indicating their status, eg foreseen deadlines for evaluation and publication. EFSA has not been able to evaluate all submitted claims in time to allow the Commission to adopt the Community Register

of permitted Article 13 health claims by the deadline of 31 January 2010.” Paul Donegan, Marketing Manager at dairy industry supplier Carbery Ingredients said the process is moving slowly and is causing some uncertainty for many companies and sectors.

special report 25

Health claims legislation Click here to subscribe

© Sabrina dei Nobili |

legislation has had on innovation or R&D in dairy is not yet visible as the Regulation is only currently being implemented.

“However, there is already a good level of consistency emerging regarding successful claims and EFSA’s expectations. “Successful submissions - that are based on an established body of science and clinical studies, are providing the industry with a positive template to progress health and product claims. Overall the legislation will increase transparency within the food and beverage sector, clarifying information for consumers and eliminating misleading on-pack claims. “The functional food market can benefit hugely from this type of legislation, as it will give greater credibility and a stronger foundation on which to grow.” Jens Bleiel from Food for Health Ireland said the situation is “having the effect of a storm raging through the food and food ingredient industry. This storm is cleansing the landscape but may, at the same time, do some harm too. Those that will come off worse are likely to be ‘weakly constructed buildings’; companies whose research structure has not been prepared effectively to take on the regulatory challenges. “We all are awaiting blue sky again which will give us a new perspective on the food industry and our position in its world.” Jaap Kluifhooft, Director Regulatory Affairs at Lipid Nutrition describes the current

situation as “messy.” “There is a lot of uncertainty in the market and a lot of customers and potential customers are waiting to see what happens in EFSA. So they are holding back on innovation.”

The incentive to develop new products . . . will be reduced Over in the US Dairy Management Inc EVP Research, Regulatory and Scientific Affairs Dr Greg Miller reports: “Among the current top priorities of the Food and Drug Administration, the US is improving the usefulness of nutrition information on food labels to help consumers make more nutritious choices for themselves and their families.”

“However the risk linked to the latter is high and latent: if dairy products cannot bear nutrition and health claims, the incentive to develop new products meeting consumer demand for healthy and nutritious products will be reduced because the industry will not be able to communicate the nutritional and health benefits of these products. Dairy products have a high nutritional and health value from their very beginning. It is most important to have these recognised on a scientific and official basis. The inherent qualities of dairy products are a main driver for innovative products in the context of increasing health and well being oriented markets.” Donegan: “Innovation and R&D will continue to play a key role in the dairy industry. It is already evolving to take into account health claim submissions. It will clearly no longer suffice to conduct clinical trials in isolation. Researchers will now need to coordinate and collaborate within the frameworks and guidelines outlined by EFSA. Innovation will become more consumerfocused, as firms become more disciplined and concentrated on final claims that are both scientifically robust and relevant to the customer.”

Bleiel: “The option of health claims has been a fantastic opportunity for the dairy industry to add value to their dairy offerings. In Europe, the dairy market has been amongst the most innovative food industry sectors. In order to continue the innovation path, it is very important to have clear rules and guidelines for making claims so that consumers understand and have confidence in the validity of health claims.” Kluifhooft: “Our feedback over the past few months is more and more - let’s wait and see. People are holding back even on new batches of existing product especially in weight management products which will have a lot of claims - our area of interest. “I am not aware of the impact in other parts of the world but my belief is that it will have an impact on the way things are considered in future.” Miller: “Increasingly, consumers are looking for healthful foods and rely on food labels and nutrition based claims to guide their choices. Innovation is essential to meet unmet demand for healthy, convenient, great tasting dairy based products that fit the way people live today. DMI/NDC has a long history of collaborating with researchers in both dairy science and nutrition research on projects with high scientific merit. DMI continues to provide the industry with the

What impact, if any, would you say it has had on innovation in dairy or in dairy R&D? Kleibeuker: “The main driver for the future of the dairy chain and all its actors involved has to be the innovation side, bringing new earnings from the creation of new products and markets. The impact the Health Claims

Paul Donegan

Greg Miller

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

26 special report Issue 31 - June · July 2010

Click here to subscribe

© Monkey Business Images |

“As a founding member of the Nutrient Rich Foods Coalition, NDC has supported research on the Nutrient Rich Foods approach, a positive, total diet approach to food guidance that considers the complete nutrient package of foods and beverages. This includes scientific and consumer research to create and validate a uniform nutrient profiling system based on nutrient density, and to develop educational tools to help consumers identify nutrient-rich foods and build dietary patterns consistent with the Dietary Guidelines, consistent with the priorities of the Food and Drug Administration.”

Judith Bryans, Director Dairy Council, UK: “The nutrient profiling aspect of the regulation when and if it appears, coupled with the cost of studies will have a huge impact on SMEs and their ability to innovate. For the larger companies who have a research budget and are involved in innovation there is hope that gaining very specific claims will be of benefit to them. But even for those with innovation budgets, doing anything more than taking fat and salt out to comply with the nutrient profile might be difficult and removal of fat and salt, whilst technologically challenging for many foods, is not what most people will consider as the development of innovative foods.”

© Josh Webb |

latest developments in dairy product and ingredient research, along with technical resources for product development. DMI/ NDC nutrition scientists continue to support nutrition research programmes in collaboration with leading researchers on projects conducted at universities, government institutions and private laboratories, primarily in the US, but also worldwide.

What is going to happen in the future? Kleibeuker: “The implementation of the EC Regulation could mean dairy has difficulties communicating to consumers the nutritional and health benefits of its products and the industry could be open to the accusations that it has misled consumers about the benefits of its products. Consumer appreciation of the role of dairy products in their diet could be eroded and a competitive advantage may be given to food processors manufacturing substitutes for dairy products or other fully manufactured products, as it could be easier to undertake the type of research that meets the restrictive evaluation criteria set out by EFSA. “The long term interests of the industry could be undermined.” Donegan: “For the future, the key word

will be consistency. Significant resources and investment are required to progress health claims, so pressure from manufacturers for consistency and transparency regarding the evaluation criteria used by EFSA will continue. If a health claim is not accepted for an ingredient or product it is important that an effective de-briefing process is in place explaining why a submission was unsuccessful. We are glad to see that EFSA appears to be taking steps to increase the level of dialogue between it and companies submitting claims.” Bleiel: “We believe that the Health Claims Legislation process will lead to more focussed R&D, a better understanding of what is precisely required to achieve approved health claims. Human intervention studies, necessary to substantiate a health claim, will need to have study protocols that show a clear relationship between a compound and a specific health effect. If EFSA can reposition itself to actively support and advise the industry on how to achieve health claims, dairy R&D may become

more predictable in the future - a huge opportunity to drive innovation and secure the future of the dairy industry.” Kluifhooft: “I think there will be a reaction when it becomes evident what the final impact will be. The rings of the impact are already spreading around. Within the higher management of multinational food companies it was not realised the gigantic impact that this regulation would have. “I see in the press that there is a lot of resistance building to EFSA with people considering legal action. I believe the situation requires some leadership now from the European Commission otherwise it is going to be a desperate situation. It is a messy situation and the damage is being done. It could take some years to resolve and in the meantime innovations will be less and a little less obvious. You need an awful lot of money to substantiate your claims. So it builds a strong position for the really big companies. “And I do not understand how the European Parliament does not seem to be affected by this.”

© dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010

special report 27

Vitafood 2010 review

Click here to subscribe


he Vitafoods and the Finished Products Expo held in Geneva in May demonstrated the increasing confidence that is being felt in the industry as thoughts of ‘life after the recession’ begin to emerge. Aisles buzzed with genuine business conversations and the ingredients companies demonstrated their commitment to the future through their continued investment in research and development that resulted in new solutions and concepts being shown on many stands.

Visitor levels were up by 5% on last year, with 6,000 people attending Vitafoods; the Finished Products Expo attracted 2,100 visitors, which is a 7% increase on the 2009 figures. And, the show organiser unveiled its plan to launch Vitafoods Asia in Hong Kong in September next year.

A selection of ingredient innovations at Vitafoods 2010

Vitafoods Conference


here were many highlights at Vitafoods, including: a New Products Zone sponsored by NOW International; and the Vitafoods Conference, which was well attended. The first session of the conference, entitled ‘The Market for Functional Foods’, opened with a presentation by Leatherhead Food Research Market Intelligence Manager Chris Brockman and featured Dr Theodor Graser, Head of Functional Food Marketing at DSM, and Neilsen’s JeanJacques Vandenheede. The major session on ‘Gut health’ appropriately straddled the lunch break and featured: Professor Robert Rastall, Head of Department, Food and Nutritional Sciences at Reading University; Professor Martin Wickham, Head of Nutrition at Leatherhead Food Research; Dr Anna-Marja Aura, Senior Research Scientist at VTT Technical Research Centre of Finland; and Professor Ian Johnson, Head of Human Nutrition at BBSRC Institute of Food Research. The first day’s conference closed with a session on diabetes.

Wednesday’s sessions focused on specific functional benefits, starting with how ingredients can enhance or improve mental health. Sessions followed on weight management, personalised nutrition, reproductive health, and diet and immunity. On Thursday, the conference was devoted to the increasingly important issue of nutrition and health claims regulations. The session was introduced and chaired by Dr Paul Berryman, CEO of Leatherhead Food Research, who also provided an overview of developments in the implementation of the regulation on nutrition and health claims. For more on health claims leglisation, see our Special Report on pages 23 to 27. For more innovations and pictures from Vitafoods, visit

Ingredia Nutritional


Weight loss and stress management were key topics for Ingredia Nutritional, which highlighted the latest scientific evidence to support the efficacy of its Lactium stress management ingredient derived from milk protein. A bioactive peptide that has been found to have natural relaxing properties, Lactium can be used in products as a solution to help alleviate mental and psychological stress effects, and combat the stressrelated difficulty in managing weight.

Again for weight management as well as sport nutrition applications, Faravelli of Italy, has perfected its instant milk shake formulation concept, which is rich in whey proteins (90%) that provide excellent solubility and flavour, and is sweetened with fructose. The high protein content helps the milkshake act to provide a satiating effect that keeps consumers feeling fuller for longer, and for sport nutrition, it is said to improve physical recovery and promote nitrogen storage, which is crucial for muscle mass development. Faravelli’s Faramix DW114 premix can be diluted in cold milk in four to five minutes, and can be labelled as a ‘high protein milk shake’.

According to the company, Lactium does not suppress stress factors, but can help consumers decrease stressrelated symptoms such as sleep disorders, impaired memory and concentration, mood disorders and weight gain. Lactium is currently awaiting EFSA health claim authorisation but has received a French health claim authorisation from the French Safety & Control Administration, which allows a ‘can moderate the tensional response to stress, in particular for hypersensitive persons’ claim. It also has Australian and Korean health claim authorisation.

Cognis Cognis Nutrition & Health unveiled its new ‘Newtrition - Eat.Feel.Live’ concept. Designed to provide solutions to help consumers enhance their sense of well-being and pleasure, the Newtrition strategy will involve developing product concepts in four wellness dimensions: emotional perception, taste, effect and convenience.

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

28 EVENTS Issue 31 - June · July 2010

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

Click here to subscribe

Yogurts and smoothies with Tonalin CLA (conjugated linoleic acid) can help customers achieve their ideal body composition, and therefore meet the demands of the growing beauty trend, according to Cognis. “We know that people want to feel good and improve their quality of life. With Newtrition, our aim is to help our customers to develop natural-based products with real wellbeing benefits for the consumer,” said Gerhard Lobmaier, Vice President Marketing, Value Chain and Portfolio Nutrition & Health.

Glanbia Nutritionals ‘Lose the fat, keep the lean’ was the strapline used for Glanbia Nutritionals’ Prolibra applications that include powdered and dairy beverages, smoothies and milkshakes. A natural, patent-pending ingredient, Prolibra can be labelled as a partially hydrolysed whey protein isolate, whey mineral complex or whey protein milk mineral complex. Its efficacy is based on Glanbia Nutritional’s bioactive peptides that have been demonstrated to accelerate fat breakdown, reduce fat deposition, and maintain lean body mass. According to Glanbia’s research, during trials for every 4.5g of weight lost: a Prolibra dieter loses 3.6kg of fat compared with 2.27kg of fat lost by a traditional dieter. Targeted fat loss and lean mass retention leads to higher

‘Newtrition – Eat.Feel.Live’ from Cognis calorie usage over time and a continued trend toward weight loss, according to the research. The claims associated with Prolibra containing products include: ‘helps support fat loss’; ‘helps reduce body fat’; ‘improves body composition ie lean:fat ratio’; and ‘increases satiety’.

Davos Life Science Davos Life Science introduced its latest patent-pending innovation at Vitafoods. T3Boost is a water soluble tocotrienol - known as a ‘super vitamin E’, which displays superior health benefits compared with the more commonly-used form of vitamin E, tocopherol, according to Davos - and is derived from palm oil. Unlike other fat-soluble supplements, T3Boost is water soluble, which makes it suitable for use in foods and dairy products such as butter, milk or cream.

Sampling new ideas and tastes at Vitafoods Issue 31 - June · July 2010


All change . . .

Click here to subscribe

at the top of the Global Dairy Platform Founded in 2006 by Fonterra, Campina, Dairy Farmers of America and Arla Foods, in alliance with the International Dairy Federation (IDF), Global Dairy Platform is an international non-profit organisation that provides direction and drive to the dairy industry. Its members are leading dairy corporations, co-operatives and associations who are uniting to strengthen their interests around the world. Based outside of Chicago, GDP is focused on sustaining and expanding global demand for milk and dairy products. Its first Executive Director was an Englishman Kevin Bellamy. Following Bellamy’s decision to move back to the UK for family reasons, GDP appointed New Zealander Donald Moore to take over as the new Executive Director. dairy innovation Editor Geoff Platt has been speaking to them both.


onald Moore has been in the dairy industry for ten years. Prior to that he spent ten years as the CEO of a consulting business headquartered in New Zealand but with offices across Australia, Thailand, The Philippines and New Zealand. He left the hi-tech business and planned to take a year off - but two weeks into his break he was head-hunted and moved into the dairy industry - first with the New Zealand Dairy Board and then Fonterra when it was created. It was something of a culture shock, admitted Moore, especially when it came to timing and decision making. “In the hi tech business we would have a meeting of three directors and if we hadn’t concluded the business in half an hour - it was a long meeting.” In dairy, by contrast, he said decision making around some issues could take years. But while he has been in dairy he says he has held a wide variety of interesting roles. These have included leading a $300 million transformation programme (JEDI programme) to establish a sophisticated supply chain strategy, leading the ingredients sales business in the Oceania region, leading the ingredients business strategy team to the last two years where he has been responsible for ingredients marketing. He also ran Fonterra’s ethanol business that made use of excess lactose. Moore says he has also been very fortunate to represent Fonterra

on the boards of a number of joint ventures in places like South Africa, Japan and Germany and a few places in between! So why did he want to take on this challenge with Global Dairy Platform? “An opportunity like the Executive Director role at GDP doesn’t come along very often so when it did I grabbed it! “Dairy is the most beautiful, perfect food. Its nutritious, healthy - it’s good for you and your family and best of all it tastes great! So to be given the opportunity to lead an organisation formed to promote the values of dairy globally is highly motivating for me. “Part of the challenge is that more recently the dairy sector has been accused of being responsible for everything from cardiovascular disease to ruining the environment, and we are constantly having to defend ourselves against inferior substitute products. The world has been bombarded with negative dogma about dairy and

it is time for us to set the record straight! “Kevin Bellamy has done a great job over the past four years in bringing the key players in the industry together and in establishing a clear roadmap to direct our efforts. “The challenge for me - and the excitement - is taking that roadmap and working with a broad range of commercial and industry groups to see it delivered and then looking over the horizon to make sure that the industry is positioned to take on future challenges as they present themselves.” How does it fit in with other trade organisations such as the International Dairy Federation? What are the differences? “It is still early days for me but from my observations so far, GDP seems to be well established in its role and has a clear position in relation to the other key industry organisations. “I believe that GDP has managed to strengthen the role of some of these other organisations by bringing a clear representation of the key commercial issues being faced by the major dairy companies. By doing this GDP has also benefited IDF and regional dairy associations and strengthened the focus on bringing dairy back to the centre of the table.”

Donald Moore

What would you say are the key issues facing GDP in the immediate future and over the next couple of years? “As I mentioned before, GDP has a really well thought out road-map with three key areas being addressed. These include the environmental impact of farming systems and dairy’s role in sustainable food production; bringing balance into the debate about the role that fat plays in a healthy diet; and promoting the nutrient richness of milk and dairy products. “I think you and I remember a time when it was accepted that dairy was good for you so there was no need to market it or promote it. There was no need to defend it. Companies focused on differentiating their milk product

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

30 COver story Issue 31 - June · July 2010

Click here to subscribe

from their competitor dairy’s product. “But now the situation is very different and dairy is being pushed off the centre of the table. We need to help put it back.” What would you say to companies that might be wondering whether they should join GDP? “Milk and dairy are the most nutritious and healthy foods

available anywhere. But increasingly we see them being blamed for everything from cardiovascular disease to ruining the environment, and we are constantly having to defend against inferior substitute products. “The world has been bombarded with negative messages about dairy. So, the CEOs of the some of the world’s leading dairy companies


evin Bellamy was part of Global Dairy Platform right at the start. He joined in 2006 as Executive Director, following nine years at the UK’s Milk Development Council - the last five years as its Chief Executive. It was a unique role, to be in at the start of a brand new global dairy organisation. He summed up what characterised dairy during that time - a steady progression towards liberalisation of trade, despite the failure of the WTO talks, greater market volatility and continued consolidation of the dairy sector, and rapid increases in demand in areas such as Asia, South America and the Middle East. “Finally,” said Bellamy, “there have been greater concerns for ‘Dairy’ in developed markets through food regulation and increased consumer awareness of what we eat. Increased concerns for example, about saturated fat, and salt, labelling, and health claims, and environmental impact. There are fears that these concerns - if not addressed - could lead to dairy losing its position ‘at the centre of the table’ as healthy and wholesome products. If unchecked, such concerns could spread to the developing markets also. “As a result, there is increased pressure from the commercial sector on national and

international associations to deliver tangible benefits that support increases in demand and defend the dairy sector against often undeserved challenges. In developed markets associations have become defensive about dairy having to protect the sector against constant regulatory and media challenges, contrasting with the commercial sector where continued successes fuel the desire to spread positive messages about milk and dairy.”

GDP has a good membership base and a clear path mapped out So, against this background, what were the key aims and targets for GDP during its first years? “The vision for GDP was, and remains, ‘that the world’s dairy industry should unite to enhance the image of milk and dairy around the world’.

recognised a need to stress the positives. “Seeing a need to provide leadership in the diverse worldwide dairy industry they united to create a Global Dairy Platform where the CEOs of international companies can influence the direction and collaborate to increase worldwide demand for dairy. “Together we are greater than the sum of our parts - which is

why our members, (often competitors outside of GDP), realise the need to collaborate within GDP to increase the overall demand for dairy - and why your organisation should be part of GDP. “I am really looking forward to this new role - the opportunity to promote dairy and to work with opinion formers and industry leaders.”

“This means getting people to work together - the commercial sector getting people to work together with ‘competitors’, getting people from the non-profit sector to work with commercial players overcoming fears of commercial bias, and getting organisations from the nonprofit sector to share information and collaborate across borders to remove duplication of effort. “All of these actions require a will to co-operate and trust to be built between organisations. Obviously this did occur without GDP, but on a chance basis without a champion for co-operation. GDP set out to involve as many organisations as wanted to be involved in the process and to identify a limited number of really key issues on which to focus.” Where would you say GDP succeeded? “Three years on GDP has grown to around 60 organisations worldwide collaborating to ‘increase the worldwide demand for dairy by providing insight guidance and networking’. It has a well defined roadmap (referred to by Donald Moore) working on the three key issues that members have agreed are the major current challenges to the dairy sector. “These include communicating the nutrition and health benefits

Kevin Bellamy of milk and dairy products to consumers, regulators and policy makers around the globe. Another challenge is neutralising the impact of milkfat content on the demand for milk and milk products, achieving a more ‘balanced’ science based view of saturated fat by consumers, regulators and health professionals. “And finally, we need to reduce the impact of climate change on the dairy sector by co-ordinating and monitoring pre-competitive actions. “GDP has a good membership base, a clear path mapped out and an excellent team to continue the work.”

Continued on page 32

© dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010

COver story 31

All change . . .

Click here to subscribe

at the top of the Global Dairy Platform industry has huge resources available, sharing information and co-operating will have a huge impact on raising demand. A rising tide raises all ships and the opportunities created will benefit all.”

Have there been any failures? “There was always a chance that GDP would be seen as a challenge to the status quo imposed by ‘big business’, perhaps, a judgement on the current arrangements. People were, naturally, concerned that this was an attempt to create a central ‘Dairy Council’ taking away funding from local associations and the International Dairy Federation (IDF). “This was never the aim, or the case. If we have failed anywhere it is in failing to build the trust of those who want to maintain the status quo. As I said earlier the world has changed and there are vast opportunities for the dairy sector for those who can and are co-operating to increase demand both in developed and developing markets.” So how does its role fit in with that of the IDF? The IDF is a unique organisation for networking and meeting people doing your job in other markets. They are also uniquely placed to agree international positions for the dairy sector on scientific and technical issues, and then to represent those issues on behalf of the industry in bodies such as Codex and the ISO. Being seen as independent of the market place and commercial influence is often important in making representations. In this respect GDP with its membership of leading market players is the ideal partner for IDF. I think GDP brings to the work of IDF - be it about nutrition or the environment - a better sense of how scientific knowledge can best be applied within a global commercial strategy led

Going forward, what are the challenges facing dairy that you believe the GDP will need to face? Kevin with other GDP delegates in Mexico by the most important market players.

dairy products is over $100 billion.

What would you say were the high points?

“Another notable success has been in achieving a more balanced view of milk fat. GDP has facilitated a greater scientific consensus regarding milk fat than ever before amongst dairy industry scientists. There has been significant co-operation across associations to develop the debate and communicate the latest science to organisations such as the World Health Organisation during their 2009 review of fats and oils.

“Often the high points have been hidden from view. GDP has never set out to be a ‘front line organisation’. It does not have the resources or the local market knowledge to deliver messages to consumers or policy makers directly. GDP is best when acting as a catalyst, aiding co-operation between others. Very often this means that the publicity rightly falls on the organisations that are co-operating rather than the ‘backroom catalyst’. However there have been some notable successes - such as in communicating the nutrition and health benefits of dairy. “There has been a real increase in the debate around developing the science to substantiate the nutrient density of dairy products and how we communicate it. GDP has been integral to the development of a European Dairy Marketing Forum, and to developing a wider international group of commercial and generic marketers to tackle this problem. “GDP has published a methodology for estimating the increase in health of populations based on consuming recommended levels of dairy products. In the US alone the savings in health care costs of Americans consuming increased levels of

“And third - reducing the impact of climate change. GDP was instrumental in building the consortium of seven international organisations to co-operate on how the dairy industry worldwide should address climate change. “In the first year the group signed an accord in the form of a ‘global agenda for action’; co-operated to sponsor work with the FAO to develop a baseline understanding of the impact of the dairy sector on climate change; facilitated the production of a dairy industry Life Cycle Analysis (LCA) methodology and collated an evidence base of the huge amount of work being carried out by dairy organisations around the globe to reduce climate change.” Any frustrations? “Yes - that the work cannot progress faster. The world is a very big place - but getting smaller all the time. The dairy

“Of course there are many issues that are facing dairy where greater emphasis and co-operation is needed. But I think one of the key issues that will challenge us in the near future will be the issue of sustainable diets. There are huge policy debates being waged over not only the need to mitigate the impact of food production on climate change and other environmental factors, but also the need to tackle societal issues including reducing the burden of health care costs by reducing chronic disease and obesity levels. The dairy sectors response to this issue would be a natural development from GDP’s existing activities. Are there any issues facing dairy and GDP that are being ignored? “Too often activities take place in chimneys. Science is science, regulation is regulation, and marketing is marketing. There have been several occasions where we have brought together cross discipline groups and found how difficult it is for experts in one discipline to appreciate the difficulties in another. Too often the disciplines have been kept separate, working on technical detail within their own area of expertise. GDP is a real attempt to bridge the gaps and get the whole industry working together to improve the image of dairy and increase demand.”

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

32 COver story Issue 31 - June · July 2010


Click here to subscribe

EFSA finalises Clarinol CLA assessment

DSM Nutritional Products reports women’s health breakthrough



he European Food Safety Authority (EFSA) has finalised its assessment of Lipid Nutrition’s Clarinol CLA in the EU’s Novel Food registration process. The EFSA panel has concluded that the safety of Clarinol CLA has been established for the proposed intake necessary to attain the results as described by the weight management health claims, which are still under evaluation by EFSA as part of the article list of generic health claims. This is a significant step forward in allowing Clarinol CLA to be used in food products throughout Europe.

Lipid Nutrition CEO Katinka Abbenbroek said: “This positive opinion will now be reviewed by member states who will finalise the Novel Food registration process. Together with the recent GRAS approval for Clarinol CLA, Lipid Nutrition will be able to help food companies capitalise on scientific substantiated research around weight management that largely is appreciated by their target consumer.”

Cognis wins Novel Foods Approval for plant sterols in Canada


anadians can soon purchase foods with Cognis’ Heart Choice phytosterols that help to reduce cholesterol levels.

A ruling by Health Canada now allows Cognis’ natural plant sterol and sterol esters to be used in food products. When Cognis submitted a Novel Food application in 2009, phytosterols were only approved for use in dietary supplements. The Novel Food approval includes criteria for the use of a health claim for cholesterol lowering, as well. Phytosterols are found naturally in vegetables, fruits, vegetable

oils, legumes, nuts, and grains. Survey findings show that a dietary gap often exists because concentrated levels of sterols are associated with high fat foods, so consumers limiting fat intake may omit these foods from their diet. Since the molecular structure of plant sterols is almost identical to cholesterol, the body accepts plant sterols which block the absorption of dietary cholesterol into the bloodstream.

FHI identifies new bioactive peptides Over 30 new bioactive milk peptides have been identified by Food for Health Ireland’s bioinformatics work package at University College Dublin. Part of FHI’s intelligent milk mining programme, the latest breakthrough will enable researchers to focus on the most meaningful biological elements of milk whey and casein proteins, ultimately benefiting the development

of new functional foods. The bioinformatics team uses a combination of evolutionary principles and cues in amino acid sequences to detect potential bioactive peptides within the milk proteins. Bioactive peptides are among many elements in food which can benefit and enhance human health, and have captured the attention and imagination of the research community.

utritional ingredients producer DSM Nutritional Products says its geniVida Bone Blend has been shown in a clinical trial to significantly increase bone mineral density by up to 3.4% in post-menopausal women after only six months supplementation. The clinical trial, conducted in collaboration with Creighton University, Omaha, USA, took the form of a pilot, randomised, placebo-controlled, double blind study in 58 healthy, early post-menopausal women. The geniVida Bone Blend is a patent protected combination of geniVida brand pure genistein, Omega-3 fatty acids EPA and DHA, and the vitamins D3 and K1. DSM Vice President New Nutritional Ingredients William Black said: “The new study

provides evidence of the significant health benefits offered by a multinutrient solution to a multifactorial health issue such as bone mineral density. This new evidence complements previous data showing significant menopause symptom (hot flush) relief for post-menopausal women supplementing with geniVida genistein. geniVida therefore potentially offers solutions for unmet short-term and longterm health needs for mature women.”

Probiotic cheese linked to healthier immune system


clinical study has shown that Danisco probiotics in cheese can deliver immunity defence benefits to the elderly. Refrigerated dairy products have long been considered an ideal carrier for probiotics because they provide a suitable matrix for live microbes. Now a recently published clinical study has shown for the first time that commercially produced cheese has the potential to provide immune health benefits when fortified with probiotics. The study comprised of 31 healthy elderly subjects involved in three consecutive phases of monitored cheese consumption. In the first phase, the subjects ate 15g of a control cheese at breakfast for two weeks. In phase two, the intervention, they consumed 15g of a similar cheese containing Danisco probiotics (109 CFU/dose) for

the next four weeks. In phase three, the subjects switched back to consuming the control cheese for the last four weeks. The cheese enhanced with HOWARU Rhamnosus (Lactobacillus rhamnosus HN001) and HOWARU Dophilus (Lactobacillus acidophilus NCFM), which was consumed during phase two, was shown to significantly improve immunity defence indicators in the subjects’ blood when compared with tests conducted during phases one and three. The intervention resulted in enhanced phagocytic and Natural Killer cell activity. This is particularly interesting as enhanced phagocytic activity and Natural Killer cells are believed to be linked to immunity.

© dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010


Marketing watch

Click here to subscribe

Has dairy been getting in on the World Cup action?


s dairy innovation was going to press the football World Cup - being held in South Africa - was starting. Many food and beverage companies have been running special promotions with World Cup branded products or running competitions with football-related prizes. Traditionally it is beer and lager brewers, confectionery manufacturers and snack makers that are at the forefront of this activity. Not necessarily ideal products for an activity where fitness is key. So has dairy been getting in on the act? dairy innovation has been taking a look.

Here in the UK Dairy Crest draped its number one flavoured milk drink brand - FRijj - with the cross of St George. Launched on St George’s Day 2010, the caramel flavoured limited edition bottle was designed to tap into the growing football fever as more and more flags appeared prior to World Cup kick off. Despite the absence of the Scotland team in the World Cup finals, Scottish dairy company Robert Wiseman Dairies launched a football themed carton. Sales & Marketing Director Sandy Wilkie explained: “Even though we have our roots in Scotland, much of our business is down south and we

know how important England’s performance and the World Cup is to our customers and staff in the area.” Consumers could also visit the Wiseman website to take part in a retro style ‘spot the ball’ competition and a prize draw to win one of hundreds of Wiseman footballs. Loseley Dairy Ice Cream introduced a Cross of St George 2 litre ice cream. Rather than just placing an image of a St George flag on a plain white tub, Loseley produced a red cross of strawberry ice cream that goes right through the depth of white vanilla, scoop after scoop. And Fromageries Bel has put a black and white football on the foil packaging of its Mini Babybel cheeses. In Germany, Müller has launched a limited edition World Cup branded Snoopy pudding. The ‘DoppelDecker’ pudding is a

creamy, dark chocolate pudding topped with delicious milk cream - to provide the familiar black and white soccer design. And there will be different pictures of Snoopy and his friends playing football. There is also a World Cup football theme to Müller’s latest Corner of the Month yogurt. The creamy yogurt has an apple vanilla flavour, while in the corner are chocolate coated crunchy ‘footballs’. Crisp chocolate footballs also feature in another World Cup special from Germany this time from Bauer. It has launched Chocolate LaOla, a 3.5% vanilla yogurt with chocolate footballs and packed in a 250g pot. The German dairy company has also celebrated the first World Cup to be held on African soil with the launch of a fruit yogurt range - Africa - including cactus fruit date, passionfruit baobab, and orange rooibos varieties, designed to summon up the taste of the continent. Down in Italy, Groupe Danone has been running a special football promotion through its Actimel brand, giving consumers the opportunity to collect fridge magnets featuring top Italian international football stars. On the Actimel website, supporters of the Azzurri (the light blues) can select their own World Cup team. Finally, there is huge interest in the 2010 World Cup in Korea, especially after the country joined with Japan to host the 2002 finals. Korean dairy company Maeil is holding a World Cup competition on its website - World Cup Cheering Event ‘Again 2002, Korea Fighting’. Consumers can visit the website with the chance to win a variety of prizes - gold soccer balls, free milk delivery, World Cup T-shirts and a package of milk products. If you know of other World Cup dairy products or promotions - please let us know. Email:

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

34 MARKETING Issue 31 - June · July 2010

Click here to subscribe

Bauer’s small cheese with a large character

Paula pudding promotion Youngsters in Germany can collect playing cards when they buy Paula puddings and yogurt desserts from Dr Oetker. The game consists of 54 playing cards and there are four cards to collect with every Paula pudding. The promotion covers five varieties of dessert: chocolate pudding with vanilla spots, vanilla pudding with chocolate spots, milk cream

German dairy company Bauer has been promoting its top selling wine cheese - Knirps Käse. The full page advertisements have the message ‘small cheese, large character’ and promote the double packs that will appeal to a wide range of consumers for a variety of eating occasions.

UK actress spearheads Müller campaign

Award winning actress Joanna Lumley - one of the most recognisable voices in the UK - is spearheading a new £2 million marketing campaign promoting Müller Vitality as ‘the probiotic yogurt with the prebiotic fibre difference’. A new TV and consumer press advertisement features some of the many different

facets of Joanna Lumley’s full and varied lifestyle. At the same time, new packaging for Müller Vitality yogurts and yogurt drinks will be introduced featuring an endorsement from Joanna Lumley stating: “I benefit from the probiotic yogurt with the prebiotic difference.” The campaign has been developed to appeal largely to the 55-plus age group who enjoy a full and active life and for whom maintaining good health through balanced meals is the priority.

with chocolate hazelnut spots, yogurt dessert with strawberry spots, and yogurt dessert with peach spots.

Primula cooks up new TV campaign Leading family brand Primula, made by Kavli, predicted a surge in sales after it launched its ‘Get Squeezy’ TV campaign. Hoping to encourage more people to try the brand this summer, the new campaign features friends and families using Primula for a variety of snacks and main meals and is supported by a recipe-led focus on its online platforms such as the Primula website and social media sites. “Primula is so versatile that it makes the perfect ingredient for a range of indoor meals and alfresco eating occasions with friends and family,” said Kavli Marketing Director Craig Brooks. “The contemporary and upbeat style of the ads aims to further evolve the brand and to extend its appeal to a wider audience.”

Primula is also using the opportunity to demonstrate continued innovation for 2010 featuring its recently launched Primula Light Cheese Spread (see page 8) - at 40% less fat than the original tubes - as well as unveiling a new look for the brand using vibrant colours and new imagery.

Tarzan promotes Müller rice pudding variety A new TV spot for Müller Milch Reis Banana Split in Germany features an athletic, energetic Tarzan character in the middle of a pile of bananas. Wearing a loincloth, the Tarzan character holds a bag of chocolate pieces in his hand and swings across a giant

banana mountain. Shaking the bag, he throws the contents on the carton of milk rice, drums his chest Tarzan-style and shouts in a deep voice: “With crunchy chocolate pieces.” The ad was created by Peter Spans at German company Spans & Partner GmbH.

© dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010


Caps and closures for dairy Click here to subscribe For dairy, caps and closures mean more than just screw caps for milk bottles. Lids for yogurt pots and resealable cheese packaging are important developments, designed to enhance the dairy product. In this Focus, dairy innovation takes a look at some recent developments.

Bericap lightweight 38mm closure for Coca-Cola China dairy product


ven before the economic crisis, the food and drink industry was striving for optimised closures that fulfilled various packaging requirements while still being cost effective and low in weight in order to save resin and improve the carbon footprint. In order to supply current customers with a cost efficient closure solution, Bericap redesigned its SK 38/16 LC 2-start

closure, saving around 15% of resin compared to its predecessor. The closure is suitable for high speed aseptic line handling.

The new SK 38/16 LC 2-start closure has been introduced into the market in combination with a new dairy product from Coca-Cola China. The product has been launched in three different flavours pineapple, peach and mango.

New lids for Clandeboye luxury yogurt


eading heat seal pre-cut lids manufacturer Chadwicks has produced quality foil lids for the Clandeboye Estate range of luxury yogurts. Chadwicks - part of the Flexible Packaging Division of the Clondalkin Group - has produced 95.5mm 37 micron aluminium foil lids printed using six colours, full UV flexographic on a narrow web press. The yogurts are produced using the milk from the Northern Ireland company’s award-winning herd and showcases three lid

designs to correspond to its three flavours - raspberry, strawberry and toffee caramel. The lids feature oil painting designs that

were created by estate owner Lady Dufferin. Chadwicks Account Manager Vicki Slater said: “The Clandeboye project was particularly rewarding for us. We were able to provide a quality packaging solution that would be durable, boost shelf appeal and reflect the true values of this luxury yogurt brand.”

Reclosable strategy spells success for cottage cheese


groprodukt in Kazakhstan has seen a dramatic increase in sales of its Odary cottage cheese after it switched to the newly launched Cryovac EOR211 reclosable film from Sealed Air. The move has seen sales grow by 30% per month. Prior to the introduction of the Cryovac reclosable film, all cottage cheese was packed in parchment paper, giving it a shelf life of just three days. Agroprodukt realised there

was huge market potential by increasing the shelf life and product differentiation through branded packaging. Agroprodukt purchased four new packaging machines to facilitate

the brand introduction and Sealed Air conducted dedicated training sessions on the newly installed equipment. In addition, the Sealed Air Department of Graphic Services in Moscow created all the Odary adaptation for printing on the EOR film, ensuring the ultimate in modern product differentiation.

Milk Link's Grip Strip - next generation open and closure system


eading British dairy farmer owned co-operative and cheese manufacturer Milk Link has launched Grip Strip, describing it as the most intuitive food packaging open and closure system available on the market today. Exclusive to Milk Link for use in the dairy sector, the new packaging format is being used

on the majority of Sainsbury’s Named Creamery pre-packed cheese and for Milk Link’s Cadog

and Lockerbie regional cheese brands. The company says it sets a new ‘gold standard’ in cheese packaging by delivering both freshness and ease of use for the consumer.

Grip Strip is a unique format that represents a major step forward in comparison to the traditional zip lock and resealable packs currently available. Like Velcro it has hook and loop self gripping fasteners which firmly seal the pack and maintain product

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

36 FOCUS Issue 31 - June · July 2010

Click here to subscribe

Grupo Alpura increases sales with Tetra Top One Step Opening


n the current economic climate, food producers are facing a constant battle to keep their costs down and maintain their margins. And the liquid dairy industry in Mexico is no exception.

Cuernavaca, which has a good distribution network and finishing with the most challenging Mexico City, the country’s capital.

Although Mexico’s liquid dairy products sector as a whole has shown steady growth since 2006, with a compound annual growth rate (CAGR) of 0.7% from 2006 to 2009, when sales reached 7.44 billion litres, chilled products haven’t fared so well. In fact, during the same period, CAGR declined 0.8% for chilled products, decreasing from 3.26 billion litres in 2006 to 3.18 billion litres in 2009.

The initial goal was to increase sales of fresh milk by 15%. Since replacing the gable top systems with Tetra Top, results exceed expectations. Overall sales in the chilled segment grew by 23% and in Mexico City sales increased by 28%, almost doubling the original target.

“The recession was causing negative growth in the pasteurised milk market. Our volumes were decreasing faster than the category. We had to find a way to reverse this trend,” said Grupo Alpura Marketing Director Felipe Rios Castelazo. In order to tackle the decreasing demand for chilled premium dairy products, Grupo Alpura looked for a new way to appeal to consumers. The solution was Tetra Top One Step Opening, a Tetra Pak carton-based bottle which is easy to grip, open, reseal and recycle and has a tamper proof device built into the cap for extra consumer convenience. “In just six months, from April to November 2009, our sales grew by 28% in Mexico City and 23% nationwide. Both retailers and consumers love Tetra Top One Step Opening. This new package freshness and is designed for everyday, long-term and repeat use. The material is a food-grade heat-sealable polyethylene. Milk Link’s Innovation Centre worked in partnership with APLIX, a specialist technology company, to apply the hook and loop technology to food packaging. Leatherhead Food Research independently verified that Grip Strip was the easiest cheese packaging

has been key to refresh our brand, turning it into one that is much more modern and appealing. “Consumers are always looking for something new. And our research told us that they wanted more modern and convenient packages,” said Rios Castelazo. “Tetra Top One Step Opening was the obvious choice.” Replacing one packaging system with an entirely new one is always a challenge. Every day Grupo Alpura has to process, package and deliver 3 million litres of high quality dairy products to the trade across Mexico in less than 24 hours after production. “Anything that delays this continuous supply chain, even for a few hours, is a serious matter,” said Rios Castelazo, noting that shutting down production was not an option. To make the switch from its three gable top lines to three Tetra Top lines, Grupo Alpura decided to change one machine at a time on a city-by-city basis, starting with format to open, reseal and re-open. Milk Link Marketing Director Hamish Renton said: “Having sole dairy exclusivity on this packaging format is a huge advantage for Milk Link and our retail partners. I’m delighted with the way that our Innovation Centre has blazed a trail in cheese packaging.”

The Tetra Top advantage Tetra Top is a roll-fed carton package with a plastic top, which is formed in the filling machine thanks to the Tetra Pak patented Injection Moulding Concept technology. Tetra Top One Step Opening packages are filled in the TT/3 XH IC machine with the new integrated capping (IC) module. The TT/3 machine enables great production flexibility, simultaneously filling different products and a 9,000 package/ hour two-line filling capacity. “The flexibility of the machine means we can fill different sizes and even different products on each line in one go. That gives us the ability to evaluate how to enter different market segments. We already have the machine, so we can use one of the lines to try out other market segments,” said Rios Castelazo. Tetra Top One Step Opening also offers environmental advantages. demonstrates the pivotal role the Milk Link Innovation Centre has played in identifying and meeting consumers’ needs, and we’re delighted to be working

Felipe Rios Castelazo Designed to use the minimum amount of raw material needed for the package’s functionality and food safety requirements, the Tetra Top One Step Opening is mainly made from wood fibres, a material coming from a natural and renewable source - up to 66%, depending on package size and material configuration. Once it is empty, the consumer removes the cap, folds the carton flat and recycles it. The rigid plastic top improves its stackability and eliminates the need for a full wrap around box, reducing secondary packaging costs. On the shelf, the package’s unique shape makes Tetra Top One Step Opening an excellent vehicle for branding. The sleeve of the package is 100% printable and provides unlimited opportunities for printing on the entire package surface, optimising the brand presentation and enabling the package to stand out on the shelf. in partnership with customers like Sainsbury’s to roll this technology out across the country.”

Matt Richards, Milk Link’s Head of Innovation added: “Grip Strip

© dairy innovation 2010. Reproduced with the kind permission of FoodBev Media - For details about syndication and licensing please contact the marketing team on 01225 327890. Issue 31 - June · July 2010


Dairy tech focus

Click here to subscribe

Tetra Pak technology shortens UHT processing time and cuts costs


etra Pak has launched OneStep technology, a Tetra Lactenso Aseptic solution that incorporates UHT white milk production within a single, high-throughput process. OneStep technology eliminates the need for pasteurisation, pre-treatment and intermediate storage. In one unbroken step raw milk is preheated, clarified, separated, standardised and homogenised, before undergoing UHT treatment and regenerative cooling, and then being transferred to two aseptic buffer tanks. This shortens processing time from as much as two days to just a few hours, cutting operating costs by up to 50% compared with conventional solutions. The new technology can also reduce energy and water

consumption by up to 35%, and cut waste and effluent load by as much as 60%, thanks to better accuracy in chemical use during Cleaning in Place (CIP). These savings are estimated to reduce the carbon footprint of the production process by around 40%. Furthermore, the streamlined process cuts product loss by up to 30% compared to conventional UHT solutions, thanks to fewer process steps and smaller hold-up volumes in the line.

FoodBev com A world of food and drink

latest photo stories from the food and beverage industry

With the ability to change the fat content of milk products without stopping production

- and to run milk with different fat contents at the same time - OneStep technology provides outstanding aseptic line flexibility, enabling efficient production planning and high utilisation of filling machines - with up to 100% availability.

Huber supplies effluent process equipment


ith an average of 1.3 litres of water used per litre of milk product and 4.2kg/tonne Chemical Oxygen Demand (COD), effluent treatment and water reuse have a significant role to play in production costs. The figures for butter and cheese production are higher.

Huber Technology has been supplying its effluent process equipment to the dairy industry for several years and has gained considerable experience. Pilot test work and permanent installations have lead to proven designs for screens, Dissolved Air Flotation (DAF) plant, sludge presses, grit separation and fine filtration for water recovery. Huber screens are used for the removal of solids from liquid effluent flows, washing and compacting the screenings to give a clean, dry, reduced volume discharge. Alternatively drum screens can be provided with screenings, elevation, washing, dewatering and compaction all driven from one drive motor. Milk itself has a COD of 200,000mg/l with higher loadings from other dairy products. Experiences with

cheeses, milk products, yogurts and various combinations has shown that different combinations of chemical treatment need to be considered for each site with flexibility for changes in production. Sludge from DAF plant in the dairy industry is traditionally difficult to dewater and press into a cake. However Huber has been successful in testing and building several presses for the dairy industry. For polishing effluent suitable for wash down purposes or meeting discharge consents to normal discharge Huber can supply microscreens (RoDisc) or sand filters.

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

38 TECHNICAL NEWS Issue 31 - June 路 July 2010

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

Dairy tech focus Click here to subscribe

Elopak first packaging company to join CDP Supply Chain


lopak is the first packaging company to become a member of the Carbon Disclosure Project’s supply chain programme, an international system for reporting carbon emissions performance that puts the risk of climate change at the forefront of global business strategy. The Carbon Disclosure Project (CDP) has assembled the largest database of corporate greenhouse gas emissions and climate change information in the world, with some 2,500 companies globally now reporting this information. It facilitates the collection of climate change data within investment portfolios - representing some 534 global institutional investors with a combined $64 trillion in assets under management - as well as through corporate and public sector supply chains.

Elopak Environmental Director Sveinar Kildal commented: “Elopak has become a member in order to measure climate change impact and risk within our own supply chain. We will collect data from all our suppliers who we have asked to open their books to us on sustainability. This will provide a complete and visible data source within our entire supply chain - right back to the forest. Membership is a pro-active move to give transparency throughout our value chain which enables us to lower our environmental impact on this planet.”

Auchan chooses FSC Tetra Pak for French Mountain Milk


uchan, one of the world’s top retailers, has chosen an innovative package from Tetra Pak to launch a new, store brand milk produced by small, local dairies located in the mountainous Massif Central region in central France. The choice of the Forest Stewardship Council (FSC)certified Tetra Gemina Aseptic package underscores Auchan’s commitment as a socially responsible discount retailer. The Tetra Gemina Aseptic, a new generation of Tetra Pak packages, touts both environmental advantages as well as consumer and shelf benefits. The FSC label ensures consumers that all the wood fibres used to make the package comes from well managed forests and controlled sources. As with other Tetra Pak packages, the Tetra Gemina Aseptic is recyclable and more than 60% of the packaging material used in its production Issue 31 - June · July 2010

comes from renewable sources. In addition, its format, weight, transportation, storage and distribution systems means high efficiency in reducing energy consumption, storage space and an overall lower CO2 impact than several alternative packaging solutions.


Dairy tech focus Almarai saves money with RO from GEA


he Almarai dairy in Saudi Arabia has reduced production costs and improved the consistency of its premium products with the addition of a reverse osmosis filtration plant from GEA Filtration. The new equipment reduces the plant’s dependence on expensive, imported milk powder. The installation was completed early 2008 and has proven to provide a very fast return on its investment. The new system has a number of advantages: The quality of the concentrated milk is consistent as it originates

from within the dairy itself; using surplus milk avoids wasting a valuable product and conserves valuable water resources; the dairy can control its costs more easily as the cost of the concentrated milk is known; there are very low maintenance costs; and fully automatic operation means there is a significant reduction in labour.

At-Line NIR cheese and dairy products analyser launched


DC Infrared Engineering, UK and US based manufacturer of process measurement systems, has launched its new InfraLab e-Series Multi-component At-Line cheese and dairy products analyser. Suitable for mozzarella, hard cheese, whey powder, non-dairy creamer, full fat or skimmed milk powder, infant formulae, casein powder, cheese curd, white/blue cheese and cream cheese, the analyser uses non contacting multi wavelength NIR technology to measure moisture only or moisture, fat and protein. Calibrated to the process plant’s primary reference methods, the InfraLab provides measurements right beside the production line - to laboratory accuracy.

Recognising that cheese and dairy product producers use many different primary reference methods, either inhouse or externally, the InfraLab’s linear factory calibrations are easily adjusted to provide equivalent measurements, saving on analysis costs and laboratory overhead and delivering considerable time advantages. Each measurement is pre-loaded into the InfraLab and can be selected from the dropdown menu within the intuitive touchscreen user interface.

Click here to subscribe

JUGIT better than ever as redesign hits UK shelves


PC Containers Market Rasen has redesigned the innovative reusable JUGIT, the core of Dairy Crest’s innovative new concept in milk packaging that is being rolled out across the UK in Sainsbury’s stores following a successful trial. The JUGIT system offers consumers a pouch based format that uses substantially less packaging material than conventional plastic milk containers. The milk bag system offers a 75% less packaging weight advantage over ‘poly bottles’. Once placed into the reusable JUGIT, a spike perforates the bag so it is ready to pour.

Following the successful trial improvements were made and the new JUGIT is claimed to be more robust, more aesthetically pleasing and easier to use. The revamped JUGIT also features a change to the detachable handle, which now attaches to the outside of the container.

NIZO develops objective tool for grading rim air in cheese


IZO Food Research has developed a universal grading system enabling the commercial value of (semi) hard cheeses to be judged in an objective way. Rim air is considered a defect that diminishes the commercial value of cheese. In view of the many different methods that are used in the field to judge and grade rim air intensity, there is a need for an objective description of different intensities or grades of rim air. NIZO has developed such an objective and universal grading system of ten grades of rim air ranging from none (1) at all to very bad (10). This new

grading system is accompanied by a description in quantitative, physical terms. As a basis for setting up this grading system was a questionnaire addressed at cheese experts. In the questionnaire, the experts were asked to describe the grading criteria used in their daily practice, and to grade, according to their own criteria a series of photographs of cheeses exhibiting different degrees of rim air.

SPX reduces dairy processor’s annual water and power consumption SPX Corporation has announced that its Flow Technology segment has been awarded a contract valued at over $10 million to custom design and install a fully automated, continuous margarine and butter processing system at the new Tine Jaeren plant in southwest Norway. The system will utilise the technology of Gerstenberg Schroder, which SPX acquired earlier this year.

SPX Flow Technology manufactures, engineers and installs components and turnkey solutions for the global food processing industry, leveraging its core product lines, including APV, Waukesha Cherry-Burrell and Gerstenberg Schroder. The fully automated system will be designed to enable Tine to continuously process both butter and margarine spreads in the same production facility.

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

40 TECHNICAL NEWS Issue 31 - June · July 2010

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

Products and services

Click here to subscribe

Reach thousands of decision makers in the dairy industry worldwide by advertising in the dairy innovation marketplace. Classified plus logo: £415 per year Mini display - 7 centimetres x single column: £580 per year (One off payment for advert to appear within six consecutive issues) To book your advertisement or to discuss other options, contact: Mark Salen on +44 (0)1225 327866, e-mail:

Flavours, colours and ingredients

Packaging Bag in box dispensers

Mark Salen

Machinery and equipment Shrinkwrapping machinery

Membrane filtration

Botanical extract & naturals supplements

Pergal dispensers Black Horse House Bentalls Pipps Hill Estate Basildon Essex SS14 3BX England

dairy innovation

advertiser index

Phone: +44 1268 244970 Fax: +44 1268 244999 Email:

Don’t forget... a wealth of online advertising opportunities exist at Fruit ingredients

SVZ International BV Oude Kerkstraat 8 4878 AA Etten-Leur The Netherlands Tel: +31 76 50 49 494 Fax: +31 76 50 49 400 E-mail: Website: Issue 31 - June · July 2010

Bottling and packaging machinery suppliers


BASF Cargill Cocoa CCL Label DSM InterBev Huber IDFA Sial Sidel

44 9 15 2 4 43 25 22 39 29

AVE INDUSTRIES SpA Via della Costituzione 127 30038 Spinea, Venezia Italy Tel: +39 041 541 2624 Fax: +39 041 508 9100 E-Mail: avegroup Website:

Making a splash online now UK Subsidiary: AVE UK Ltd Tel: +44 (0)1252 733200

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 |

foodbev com A world of food and drink


A sustainable dairy sector Click here to subscribe Dairy production should be a sustainable and efficient economical activity respecting animal, nature and man, writes European Dairy Association Secretary General Joop Kleibeuker. He says the EU dairy industry wants to be a responsible stakeholder aiming at sustainable dairy efficiency. And he believes it is on the right track towards sustainability. environmental impact, optimal steering of further environmental impacts reduction processes. In the framework of the climate change by greenhouse gas emissions, EDA already took the initiative in 2008 to present a survey on the various studies on the greenhouse gas emissions related to the production and consumption of milk and milk products.

Joop Kleibeuker

Dairy products are natural products, produced by nature for consumption. It is common knowledge that dairy products provide good health and wellbeing for people all over the world and they have constituted the real base of the European balanced diet for a very long time. Because they are very rich in a broad range of nutrients (such as calcium and vitamins), they are of high importance for a healthy balanced diet. By processing milk into a broad range of different products, the dairy industry has made milk and milk products suitable for nearly all types of diet. Yet the production and consumption of milk and other dairy products also has an impact on the environment, amongst other things through the emission of greenhouse gases. For the European Dairy Association (EDA), dairy production should be a sustainable and efficient economical activity respecting animal, nature and man. The EU dairy industry wants to be a responsible stakeholder and has therefore been involved in a

broad series of projects to limit the environmental impact. The industry has been working on initiatives towards reducing the loss of nutrients (such as nitrates and phosphates) within dairy farming, reduction of energy consumption all along the production chain, reduction of water use and water pollution in all stages of the production process, reduction of acidifying emissions into the air (NH3, NO2), reduction of waste and packaging optimalisation - and many more initiatives.

The EU dairy industry wants to be a responsible stakeholder The sector has also taken the initiative to work on guidance for life cycle assessment of milk and milk products to allow, through accurate measuring of the

In April the FAO published the outcomes of their studies into the greenhouse gas emissions from the dairy sector and these are fully in line with the result brought together in the 2008 EDA report.

Dairy’s road to Copenhagen 2009: a global approach In preparation for the UN Climate Change Conference in Copenhagen in December, the global dairy industry launched the Global Dairy Sustainability Initiative, where they committed to work together on a reduction of the greenhouse gas emissions in line with the objectives defined in the UN Climate Change programme. On 24 September, the industry signed a Global Dairy Agenda for Action during the World Dairy Summit in Berlin as an official industry pledge to reduce carbon emissions to help address global warming. The objectives and scope of the initiatives, as well as a broad range of greenhouse gas emission reduction projects from all over the world, can be consulted on the dedicated website, One of the conclusions from the Copenhagen UN Climate

Change conference was that indeed agriculture, and also dairy farming and processing, is a part of the problem, but that they can certainly also be a main part of the solution. Priority for the sector is the need to combine working on food security with working on a sustainable agriculture and a sustainable dairy sector.

The dairy sector is on the right track towards sustainability Future Challenges One of the main challenges for the dairy sector now, in order to remain a sustainable provider of healthy foods, is to work adequately on sustainable land-use and land-use change management. All over the world, projects on feed optimalisation are being launched, as well as on the breeding of cows with reduced CH4 emissions and on manure fermentation. In various countries the sector has developed or is developing agreements with national authorities to realise agreed targets on greenhouse gas emission reductions from the production of milk and milk products. To conclude, there is still a lot of work ahead of us, but I firmly believe that the dairy sector is on the right track towards sustainability.

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

42 FINAL WORD Issue 31 - June · July 2010

Issue 31 | Dairy Innovation  
Issue 31 | Dairy Innovation  

Interviews with the new and outgoing Global Dairy Platform executive directors. Also in this issue, a roundup of the finalists and winners a...