DAIRY BUSINESS MEA ISSUE 4

NO.1 DAIRY FOODS & BEVERAGE INDUSTRY MAGAZINE

Dairy Business MIDDLE EAST & AFRICA

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TECH FOCUS

Quality Automation

HEALTH TRENDS Bone Health

YEAR 2 | ISSUE NO. 4 JUNE-SEPT 2025

FOOD SAFETY Milk Allergy

COUNTRY FOCUS Rwanda

COMMODITY UPDATE Cheese

BROOKSIDE A Legacy of Dairy Excellence in East Africa

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EDITORIAL

The Enduring Role of Dairy in Public Health: The Role of the Industry

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or centuries, milk and dairy products have been recognized not just as staples of daily diets but also as powerful contributors to public health. Rich in protein, calcium, and essential vitamins, milk remains a cost-effective source of nourishment, particularly in regions where undernutrition still hampers economic development. The industry’s ability to produce safe, accessible, and affordable dairy is, therefore, not just a matter of commerce but one of public health stewardship.

Yet, and the dairy sector faces an evolving landscape. Rising concerns over lactose intolerance, the environmental footprint of livestock, and competition from plant-based alternatives have challenged traditional narratives. Instead of diminishing dairy’s role, these shifts have pushed the industry toward innovation, low-lactose formulations, fortified products, and sustainable farming practices, which are clear examples of the sector’s resilience and adaptability.

Driving this transformation is Brookside Dairy, Kenya’s largest dairy company, which has built a portfolio of strong brands catering to different consumer segments across East Africa. The company, which we have highlighted in this issue, has introduced several groundbreaking innovations over the years, including fortified UHT milk, enriched with vitamins A and D and fibre, probiotic yoghurt, lactose-free, low-fat, and fat-free products across standard, making it particularly suitable for individuals with lactose intolerance, calorie-conscious consumers, and families, especially parents and the elderly, who

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prioritize nutrient-rich diets.

Equally significant is the industry’s contribution to nutrition policies and programs. In Africa, major dairy companies such as Brookside, Meru Dairy, and Kinangop Dairy in Kenya, Rwanda’s Inyange Industries, Ghana’s Arla Foods, Nigeria’s Promasidor and more have partnered with the government and development agencies to provide milk in school feeding programs, ensuring that children from low-income families have access to daily nutrition. Similar initiatives are being replicated by other processors across the globe, where school milk schemes are helping to improve attendance and learning outcomes.

In Issue 4 of Dairy Business Middle East & Africa Magazine, we continue to serve as the central point where all these conversations converge. Through our pages, we document innovations, celebrate industry milestones, and amplify solutions that drive the sector forward. Dive into the articles in this issue, which bring you the latest updates and insights from the dairy industry to help you make informed decisions for your business and community Enjoy your read!!

Martha Kuria, Lead Editor, FW Africa Publications.

JUNE-SEPT 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

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Contents

YEAR 2 | ISSUE NO. 4 | JUNE-SEPT 2025

20 COMPANY HIGHLIGHT BROOKSIDE A Legacy of Dairy Excellence in East Africa

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FOCUS - QUALITY AUTOMATION 26 TECHNOLOGY A Game-Changer for Processing Efficiency FOCUS - RWANDA 30 COUNTRY Rwanda’s Dairy Industry Transforms From Subsistence to Structured Sector TRENDS - BONE HEALTH 36 HEALTH Science, Tradition, and the Shifting Narrative

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UPDATE - CHEESE 40 COMMODITY The Rise of Cheese Consumption in Africa’s Evolving Food Economy SAFETY FOCUS - MILK ALLERGY 44 FOOD How the Dairy Sector is Engineering Safer Milk Consumption

36 In Every Issue

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Editorial

8

News Updates

18

New Products

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EVENTS CALENDAR Dairy Industries Expo 2025 Location: NAEC Stoneleigh, UK Date: 29th –30th October 2025 www.dairyindustriesexpo.com 8th Global Dairy Innovation Congress MENA 2026 Location: Dubai, UAE Date: January 29-30, 2026 www.szwgroup.com/global-dairy-innovationcongress-mena

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Almarai ranked Saudi Arabia’s most valuable and consistent brands in 2025 (Awards) SAUDI ARABIA - Almarai has been recognized as one of the Most Valuable Brands and Most Consistent Brands in Customer Experience in Saudi Arabia, according to the Kantar BrandZ Most Valuable Emirati & Saudi Brands 2025 ranking.

This accolade underscores consumer confidence in Almarai, which secured fifth place among Saudi Arabia’s most valuable brands in the 2025 Kantar BrandZ ranking, while leading the Food and Beverages category in the Kingdom. It builds on Almarai's global achievements, including its fourth-place ranking among the world’s most valuable dairy companies by Brand Finance in 2025, for the third consecutive year, with a brand value of approximately US$4.68 billion, highlighting its rapid growth and influence in the dairy sector.

Mr. Abdulrahman Al Huwifadh, Public Relations Manager at Almarai, stated: “Almarai’s recognition in the Kantar BrandZ 2025 ranking reflects the enduring trust consumers place in our brand and our commitment to delivering a consistent, unique

experience centered on customer satisfaction. This success stems from our strategy emphasizing quality, innovation, and sustainability. It encourages us to invest further in product development, supply chain enhancement, and advanced technologies, aligning with Saudi Vision 2030, while upholding our promise of Quality You Can Trust.”

The Kantar BrandZ ranking draws from the perspectives of over 57,000 consumers across 698 brands in 43 categories. Its methodology integrates financial data, brand strength indicators, and consumer experience metrics to evaluate brand value and its impact on purchasing decisions.

Studies on brands emphasize that fostering strong consumer relationships and ensuring consistent experiences across touchpoints are critical for maintaining and increasing value in dynamic, competitive markets. In 2024, Almarai ranked fifth in the Kantar BrandZ Saudi ranking and led the Fast-Moving Consumer Goods (FMCG) category.

FOOD SAFETY

Kenya warns against aflatoxin in feeds as dairy sector eyes exports

KENYA - Kenya's Agriculture Cabinet Secretary, Mutahi Kagwe, has issued a stern warning that dairy exports will be prohibited if farmers continue using feeds contaminated with aflatoxin. This statement was delivered during the opening of the 17th African Dairy Conference and Exhibition (AFDA17) at the Kenyatta International Convention Centre in Nairobi.

Kagwe emphasized that aflatoxin from maize feeds transfers directly to milk, jeopardizing Kenya's access to profitable international markets. He stated, "No export without quality.

If we are serious about doubling production and exporting, we must fix feed quality first." To address this, he encouraged the adoption of Aflasafe, a biological agent that effectively reduces 88

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aflatoxin in maize, ensuring superior milk quality for domestic consumption.

Additionally, Kagwe announced the impending launch of a Good Quality Milk certification program, which will establish standards for hygiene and safety. Under this initiative, farmers producing high-quality milk will receive premium payments, while those delivering substandard products will face reduced compensation. "It cannot be the same amount for bad and good, “he remarked.

The Ministry of Agriculture reports that Kenya produced 5.3 billion liters of milk in 2024, with ambitions to double this to 10 billion liters in the coming years. Achieving this goal requires combating aflatoxin, lowering feed costs, enhancing cattle breeds, and rewarding quality production.

Kagwe urged African countries to share best practices and align standards through the African Continental Free Trade Area (AfCFTA), criticizing the continent's reliance on imported milk powders despite its immense dairy potential.

AFDA17, hosted at the Kenyatta International Convention Centre from September 30 to October 2, brought together stakeholders from more than 35 countries. The event featured expert panels, workshops, and an exhibition with over 50 companies showcasing technologies and services. Themes focused on climate resilience, food safety, and market access to unlock Africa’s dairy potential.

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Shaping the Future of Dairy: Africa Dairy Innovations Summit 2026 to convene in Nairobi, Kenya

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enya will host one of the continent’s most anticipated dairy industry events when the Africa Dairy Innovations Summit 2026 takes place from February 25 to 27, 2026, at the Argyle Grand Hotel in Nairobi. Organized by FW Africa, the summit promises to be a defining moment for Africa’s dairy value chain, bringing together more than 2,000 stakeholders including farmers, processors, policymakers, researchers, suppliers, financiers, and development partners.

The event will run in a hybrid format, offering both in-person and virtual participation. While Nairobi will serve as the hub for the main conference, exhibitions, and networking sessions, the digital platform will extend access to delegates across Africa and beyond.

A COMPREHENSIVE PROGRAM The three-day program has been designed to address the pressing challenges and opportunities shaping Africa’s dairy industry.

With more than 50 speakers and over 20 technical masterclasses, sessions will cover sustainable milk production, animal nutrition, processing technologies, automation, packaging, cold-chain management, and digital innovations.

Consumer-driven trends will also take centre stage, with discussions exploring the growth of lactose-free milk, plantbased dairy alternatives, organic products, fortified beverages, and value-added dairy products such as cheese, yoghurt, ice cream, and dairy-based snacks.

“Delegates will benefit from insights into improving efficiency, product quality and profitability while tapping into emerging market opportunities,” the organisers noted.

CEO AND POLICY ROUNDTABLE One of the flagship features of the summit will be a CEO & Policy Roundtable, a closed-door session bringing together industry leaders, government ministers, and donor representatives. The agenda will focus on strategies to transform the sector through cross-border trade under AfCFTA, financing mechanisms for smallholders, regulatory reforms, and new market incentives.

According to one senior official, the roundtable will be “a unique platform for dialogue between industry leaders and policymakers, with the aim of creating practical pathways that support competitiveness, food security and regional trade.”

EXHIBITION AND DAIRY INNOVATIONS HUB Running alongside the conference will be a major exhibition showcasing state-of-the-art solutions for the dairy industry.

From milking systems and laboratory instruments to feed supplements, animal health products, cold storage, packaging machinery, and renewable energy systems, the exhibition will provide a comprehensive view of technologies driving efficiency

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and sustainability.

A standout feature will be the Dairy Innovations Hub, where processors will unveil their latest product innovations to potential buyers, distributors, and investors. This space is designed to spotlight brands introducing new categories or upgrading existing lines to meet shifting consumer preferences in African and global markets.

NETWORKING AND BUSINESS OPPORTUNITIES Beyond knowledge sharing, the summit will serve as a business platform. Structured networking lounges, one-on-one meetings, and informal evening events are set to foster partnerships.

“Whether it’s a joint venture, a new distribution agreement, or a financing deal, the opportunities for collaboration will be significant,” an organiser explained.

A TIMELY GATHERING FOR AFRICA’S DAIRY SECTOR The summit comes at a pivotal time for Africa’s dairy industry.

Rising consumer demand, advances in technology, and regional integration present strong opportunities. Yet, challenges persist— productivity gaps, post-harvest losses, financing constraints, and climate change remain barriers to growth.

By combining technical expertise, policy dialogue, exhibitions, and networking, the Africa Dairy Innovations Summit 2026 aims to act as a catalyst for building a more competitive, sustainable, and innovative dairy sector.

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Zimbabwe slashes regulatory charges to boost dairy farming ZIMBABWE - The Ministry of Finance, Economic Development, and Investment Promotion in Zimbabwe has announced sweeping reforms to ease costs for farmers and processors. Under the new measures, registration fees under the Agricultural Marketing Authority (AMA) have been reduced to a flat US$1, while small and medium-sized farmers are no longer required to obtain registration certificates. Large-scale farmers will now pay US$50.

Finance Minister Professor Mthuli Ncube said the changes, which take immediate effect, are aimed at lowering production challenges and streamlining regulation in the livestock, dairy, and stock feed sectors.The reforms also cut dairy processing fees from US$350 to US$50 and livestock movement clearance fees to US$5 per herd, down from US$10 per head. Import permits for livestock genetics have been slashed from US$100 to US$20, export registration for dairy products reduced from US$900 to US$10, while annual meat export registration fees dropped from US$500 to US$100. Abattoir fees have also been cut from US$350 to US$50.

Additional charges, including borehole water fees, livestock development levies, biotechnology import licenses, and the cattle levy, have been scrapped altogether. Dr. Reneth Mano, Economist with the Livestock and Meat Advisory Council, welcomed the reforms, saying, “Today is a historic moment for the agricultural sector in Zimbabwe. The government has responded in a positive way in a manner that shows how they are committed to the growth of the farming industry.”

Federation of Young Farmers Club Zimbabwe Trustee, Mr. Felix Vengesai, added that the measures reflect “the government’s commitment to the ease of doing business reforms,” urging farmers to maximize production for national benefit. The Treasury emphasized that the reductions align with efforts to create a modern, efficient, and business-friendly regulatory framework that promotes inclusive growth.

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INVESTMENT

South Africa to establish FMD vaccine production facility by 2026

SOUTH AFRICA - South Africa has announced plans to establish a foot-and-mouth disease (FMD) vaccine production facility, anticipated to be operational by 2026 under the Agricultural Research Council (ARC).

Litha Magingxa, ARC CEO, confirmed that the manufacturing process is underway, with equipment procurement in progress and a registered vaccine prepared for production. In a statement on July 22, 2025, Magingxa noted that the vaccine will address all FMD strains circulating in South Africa and neighboring southern African countries.

FMD is a highly contagious viral infection affecting clovenhoofed animals, causing sores and diminished productivity in livestock such as cattle and sheep. The facility's undisclosed production capacity aims to diminish reliance on imported vaccines during outbreaks.Since March 2025, the government has expended over US$4.1 million (72 million rand) to acquire approximately 900,000 doses from foreign suppliers to combat ongoing infections.

According to the Department of Agriculture’s latest Animal Health Assessment Report, 39 new FMD cases have been confirmed nationwide since early May 2025, with Gauteng province reporting 32 of these. This elevates the total FMD outbreaks in South Africa to 249 since 2021, posing significant concerns for the livestock sector.

Pending the facility's operation, South Africa will continue depending on imports, potentially facing delays, shortages, and elevated costs in emergencies. The ARC initiative seeks to bolster preparedness for future outbreaks, especially in heavily impacted areas. Livestock farming constitutes 41 percent of South Africa’s agricultural GDP and sustains over 500,000 individuals.

The development occurs amid multiple FMD flare-ups affecting at least five provinces: KwaZulu-Natal, Mpumalanga, Gauteng, Free State, and Limpopo. This has prompted enhanced biosecurity measures, stringent movement controls, and efforts to increase vaccine access.

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INVESTMENT, M&A

Lato Milk, Marubeni sign MoU to boost East African dairy sector UGANDA - Lato Milk, a prominent dairy manufacturer in Uganda, has entered into a Memorandum of Understanding (MoU) with Marubeni Corporation during the ninth Tokyo International Conference on African Development (TICAD-9), convened in Yokohama, Japan, from August 20 to 22, 2025.

This agreement aims to investigate potential investments and collaborative ventures to bolster the company's dairy operations in Uganda and Kenya.

The partnership is founded on a mutual dedication to advancing food security, aiding local agricultural producers, and improving access to superior nutritional products across the region. By integrating Marubeni's international expertise and resources with Lato Milk's regional insights and infrastructure, the collaboration seeks to foster sustainable expansion in the dairy industry, thereby enhancing community livelihoods and fortifying long-term resilience within East Africa's food systems.

TICAD-9, themed “Co-create Innovative Solutions with Africa,” represented a significant advancement in Japan-Africa relations. It highlighted priorities such as reciprocal investments,

technological innovation, and inclusive economic progress.

Japan demonstrated a strategic pivot toward empowering African countries through technology dissemination, infrastructure enhancements, and increased private sector involvement.

The event facilitated the execution of over 300 MoUs across diverse fields, including agriculture, industrialization, digital advancement, and youth development, all aligned with Africa's developmental objectives.

Initiated by the Japanese government in 1993, TICAD serves as a foundational platform for promoting peace, stability, and sustainable growth throughout Africa.

Concurrently, Lato Milk was distinguished as the Best Dairy Processing Brand at the esteemed Business Excellence Awards, affirming its steadfast commitment to excellence, nutritional value, and innovation. These awards recognize entities exhibiting superior performance and industry influence. This accolade follows Lato Milk's 2024 receipt of the Brand Quality Award for Flavoured Milk Powder in East Africa, underscoring its ongoing dedication to product quality and consumer satisfaction.

Bel Egypt partners with Danone Egypt to expand affordable nutrition access EGYPT - Bel Egypt, a prominent dairy products company, has formed a strategic co-distribution partnership with Danone Egypt under the Omda CSR initiative. This collaboration aims to provide accessible and affordable nutrition to underserved rural areas while supporting sustainable development objectives.

The agreement was signed in the presence of H.E. Éric Chevallier, French Ambassador to Egypt; Hany Arram, Regional Manager of Bel Egypt and North East Africa; and Hesham Radwan, General Manager of Danone Egypt. Originally established by Danone Egypt as a key social impact program, Omda supports micro-distributors, financed through Danone’s banking partners, to acquire and manage distribution vans for remote regions. The initiative currently operates 370 vans, serving over 15 million customers in Egypt’s rural and semiurban areas.

The partnership extends Omda’s reach to distribute Bel’s products, including La Vache Qui Rit, Kiri, and Abu El Walad, across underserved governorates in the Delta, Beheira, and Upper Egypt, targeting thousands of additional households.

Hesham Radwan, General Manager of Danone Egypt, remarked, “We are proud of this strategic partnership with Bel Egypt, uniting two French companies with global heritage and deep Egyptian roots. This aligns with our mission to empower communities and broaden access to nutritious food. By integrating our infrastructure and expertise, we enhance distribution efficiency, promote health, environmental responsibility, local empowerment, and inclusive growth, WWW.DAIRYBUSINESSMEA.COM

advancing Danone’s purpose of delivering health through food to as many as possible.”

This initiative supports Bel’s For All, For Good strategy, emphasizing community well-being and inclusive nutrition. It expands rural access without additional environmental strain, achieving a 50% reduction in combined carbon footprint through optimized networks and logistics.

Hany Arram, Regional Manager of Bel Egypt and North East Africa, stated, “This partnership marks a milestone in serving more Egyptian families responsibly and sustainably.

Collaborating with Danone via Omda improves nutrition access, fosters entrepreneurship, and reduces environmental impact.”

JUNE-SEPT 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

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NEWS UPDATES

Mondelez India introduces new Cadbury Dairy Milk

INDIA - Mondelez India has introduced a new addition to its Cadbury Dairy Milk range with the launch of Milkinis, a crèmefilled chocolate bar designed for younger, mobile consumers seeking convenient indulgence. “With Cadbury Dairy Milk Milkinis, we’re introducing a new way to enjoy the chocolate Indians know and love. This unique milk crème format is designed to delight with a playful, shareable treat that speaks to today’s evolving snacking habits,” said Nitin Saini, Vice President–Marketing, Mondelez India.

Milkinis is available in two formats, a 17g single bar at Rs

20 and a 34g twin pack at Rs 40. The product targets Gen-Z consumers with its playful, bite-sized format that encourages both individual snacking and sharing.The launch is supported by a nationwide marketing campaign spanning television, digital platforms, and influencer-led activations. A new TV commercial positions Milkinis as a light, creamy alternative within Cadbury’s iconic lineup.

This move places Cadbury in direct competition with other confectionery brands experimenting with crème-filled chocolate formats, a rapidly growing segment within India’s impulsesnacking market. Meanwhile, in the UK, Mondelez is expanding its portfolio with healthier options. In 2024, the company launched three non-HFSS (high in fat, salt, and sugar) bars under the Dairy Milk Fruitier & Nuttier range. These products are designed to meet rising demand for better-for-you snacks without compromising taste.

The bars combine fruits, crispies, cocoa, and nuts, all topped with Cadbury Dairy Milk chocolate. Available in Classic and Orange Boost flavors, they first rolled out in multipacks of 4 x 30g. A single 40g Orange Boost bar will follow by the end of May. Each bar offers over 70% fruit and nuts, contains just 127 kcals per 30g serving, and is high in fiber, low in sugar, and reduced in saturated fat, appealing to health-conscious consumers.

MARKET UPDATE

Africa’s skim milk market to reach US$5.7B by 2035 – Index box AFRICA - According to IndexBox, the African skim milk market is experiencing growth driven by increasing demand. The market is projected to expand to 7.2 million tons by 2035, valued at US$5.7 billion in nominal wholesale prices.

In 2024, skim milk consumption in Africa stood at 6.6 million tons, showing modest stability compared to 2023. Over the period from 2013 to 2024, consumption grew at an average annual rate of +1.6%, with relatively stable patterns despite minor fluctuations. The highest growth occurred in 2019, with a 9.3% increase year-over-year. Consumption peaked at 6.8 million tons in 2021 but has since moderated.

Forecasts indicate a deceleration in growth, with an anticipated compound annual growth rate (CAGR) of +0.7% in volume from 2024 to 2035. In value terms, the market is expected to rise at a CAGR of +1.1% over the same period.

The leading producers in 2024 were Tanzania (1.2 million tons), Egypt (1 million tons), and Morocco (899 thousand tons), collectively accounting for 48% of total African production.

From 2013 to 2024, Tanzania exhibited the strongest growth, with a CAGR of +5.2%, while other major producers showed more moderate increases.

Imports of skim milk reached 108 thousand tons in 2024, marking a recovery after two years of decline. Overall, imports 14 14

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have followed a relatively flat trend since 2013, with the most significant growth in 2015 at +26%. The peak import volume was 119 thousand tons in 2021.

Exports declined by 4.7% to 73 thousand tons in 2024, following six years of growth. Exports have generally remained flat over the long term, with a notable 52% surge in 2019. The highest export volume was 77 thousand tons in 2023.

South Africa dominated exports with 40 thousand tons (55% share), followed by Egypt (27 thousand tons) and Uganda (5 thousand tons), together comprising 43% of the remainder.

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CERTIFICATION

FanMilk earns B Corp certification, first in West Africa’s consumer goods sector

WEST AFRICA - FanMilk, a leading dairy manufacturer, has become the first and largest consumer goods company in West Africa to earn B Corp Certification, joining a global community of businesses committed to balancing profit with purpose.

With a B Impact Score of 83.8, well above the global median of 50.9, FanMilk underscores its six-decade legacy of producing dairy and juice products while driving positive impact across Ghana, Nigeria, Côte d’Ivoire, Togo, and Benin.

Guided by Danone’s dual impact strategy, the company combines economic growth with social value creation. Its operations support local economies through direct and indirect jobs spanning production, sales, and distribution.

Through the Danone Impact Journey pillars of Health, Nature, and People, FanMilk has launched initiatives that improve community well-being, foster sustainable agriculture, and reduce environmental impact. Efforts include optimizing supply chains to cut carbon emissions, working with farmers on sustainable practices, and introducing recycling programs to tackle plastic waste.

By securing B Corp status, FanMilk reinforces its commitment to sustainable profit, innovative solutions, and accountability to people and the planet. The certification also embeds stakeholder governance within its legal structure, safeguarding the company’s mission through leadership transitions or capital raises.

B Corp Certification is awarded to companies that meet rigorous standards of social and environmental performance, accountability, and transparency. To qualify, businesses must score at least 80 on the B Impact Assessment, pass a risk review, and make a legal commitment to consider all stakeholders.

Certified companies must also maintain transparency by publishing their performance against B Lab’s standards.

FanMilk’s achievement sets a precedent in West Africa, signaling the growing importance of sustainable business models in the consumer goods industry.

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Nestlé chairman Paul Bulcke steps down, Pablo Isla takes over SWITZERLAND - The Board of Directors of Nestlé S.A. has announced that Pablo Isla will assume the role of Chairman effective October 1, succeeding Paul Bulcke, who has elected to step down from the Board earlier than anticipated.

Paul Bulcke, after nearly 50 years of service to Nestlé, including 14 years on the Executive Board, nine years as CEO, and nine years as Chairman, has decided to retire. He joined the company in 1979, was appointed to the Executive Board in 2004 with responsibility for Zone Americas, and served as CEO from 2008 to 2016 before becoming Chairman in April 2017.

Bulcke expressed full confidence in Nestlé's new leadership, stating that the timing is appropriate to accelerate the transition, allowing Isla and the team to advance the company's strategy with renewed perspective.

Pablo Isla, who served as CEO of Inditex from 2005 to 2011 and as Chairman and CEO from 2011 to 2022, joined Nestlé's Board in 2018. Since 2024, he has held the positions of Vice Chairman and Lead Independent Director, while participating in the Nomination, Compensation, and Chairman’s and Corporate Governance Committees. Isla, on behalf of the Board, conveyed profound gratitude for Bulcke's leadership and contributions, which have profoundly shaped Nestlé. In acknowledgment of his dedicated service, Bulcke has been appointed Honorary Chairman.

Additionally, Marie-Gabrielle Ineichen-Fleisch has been named Vice Chair of the Board.

In a related development, Nestlé appointed Laurent Freixe as its new Chief Executive Officer in 2024, following Mark Schneider's decision to relinquish his CEO position and Board membership. Schneider has been with Nestlé for eight years, during which time he played a pivotal role in reshaping the company’s portfolio in alignment with Nestlé’s strategy.

JUNE-SEPT 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

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NEWS UPDATES

REGULATORY

Tanzania to develop multiple dairy product standards

Plant-based dairy products market to reach US$34B by 2030 GLOBAL - The global plant-based dairy products market, valued at USD 20 billion in 2024, is projected to reach USD 34 billion by 2030, expanding at a CAGR of 9% during 2025–2030, according to MarkNtel Advisors.

Adoption of vegan diets, rising cases of lactose intolerance, and environmental concerns are fueling demand for alternatives such as plant-based milk, cheese, butter, and yogurt. Major food chains like Starbucks and Taco Bell have integrated vegan offerings, pushing these products into the mainstream. A 2023 survey showed more than 87.95 million people worldwide identify as vegan, supporting long-term growth.

Lactose-free demand remains a key driver. Globally, nearly 68% of people suffer from lactose malabsorption, with about 36% of the U.S. population lactose-intolerant. This trend accelerates the uptake of almond, soy, and oat milk.

The popularity of veganism and ethical consumerism has surged across North America, Europe, and Asia-Pacific, driven by documentaries, NGO campaigns, and animal welfare awareness. Brands like Oatly and Alpro market themselves as sustainable, cruelty-free options.

Health and sustainability also boost the market. Many products are fortified with calcium, Vitamin B12, and proteins. Oat milk, rich in beta-glucans, helps manage cholesterol, while oat and soy require significantly less water compared to conventional dairy.

By nature, organic products dominate with around 65% share, reflecting clean-label demand. By product type, milk leads with about 50% share, while yogurt and cheese are gaining momentum. Regionally, Asia-Pacific accounts for 35% share, supported by rising incomes in China and India. North America and Europe remain innovation hubs.

A major challenge is price. Plant-based milk often costs more than double traditional dairy in the U.S. (USD 3.50 vs USD 1.50 per half-gallon), slowing adoption in emerging economies where affordability drives choices.

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JUNE-SEPT 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

TANZANIA - The Tanzania Bureau of Standards (TBS) has announced its intention to develop comprehensive standards for a range of dairy products, including cheese, yoghurt, mixed mozzarella cheese, and ice cream. The announcement comes amid Tanzania’s broader efforts to industrialize and improve competitiveness across key sectors, as outlined in the country’s National Five-Year Development Plan (2021/22–2025/26).

By establishing clear benchmarks for dairy production, the government aims to support local manufacturers, encourage innovation, and align domestic practices with international norms.

The main contents of the proposed standards include Scope and Definitions, which delineate the coverage and terminology used in the standards, as well as permitted raw and auxiliary materials. For example, cheese may be produced using milk, lactic acid bacteria, sodium and potassium chloride, herbs and spices, among other ingredients.

Labeling Requirements. The food name must be clearly indicated (e.g., flavored yogurt must include the name of the primary flavoring ingredient; if sugar is added, the product name must be accompanied by the term “sweetened”). For mixed mozzarella cheese and ice cream, the trans fatty acid content must be indicated (≤ 2g per 100g of plant-based fat).

TBS has opened a 60-day public consultation period, inviting stakeholders—including producers, consumers, and industry experts—to provide feedback on the proposed standards. This inclusive approach is designed to ensure the regulations are practical, enforceable, and reflective of the needs of both the market and the public.

The development of these standards is expected to have farreaching implications. For producers, it offers a framework to improve consistency and safety in their products. For consumers, it promises greater transparency and trust in the dairy items available on store shelves.

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SPC Global inks dairy manufacturing deal with Fonterra

AUSTRALIA - SPC Global, a leading Australian food and beverage company, has entered into a manufacturing agreement with dairy giant Fonterra, expanding into the international dairy processing sector.Under the arrangement, Nature One, SPC Global’s dairy division, will manufacture Fonterra-branded products for overseas markets at its Carrum Downs facility. The deal follows Fonterra’s recent sale of its Australian assets to French dairy powerhouse Lactalis, reshaping competition in the region.

The partnership aligns with SPC Global’s international growth strategy, adding to earlier successes in Asian markets.

Nature One Dairy already holds multi-million-dollar distribution agreements in China, exporting milk powder to companies in

Hong Kong and Macau.

This move diversifies SPC’s portfolio beyond fruit processing, with its Shepparton site in Victoria continuing as the company’s fruit operations hub. Meanwhile, Carrum Downs now produces a wide range of infant formula and specialized milk powders, reinforcing SPC’s position in both food and dairy sectors.

SPC managing director Robert Iervasi addressed concerns about Fonterra’s ownership changes, affirming strong ties with both Fonterra and Lactalis. He assured stakeholders the shift will not affect the manufacturing deal, underscoring the partnership’s long-term stability.

The agreement comes as Fonterra advances a major global divestment plan. Recently, it confirmed the sale of its Consumer and related businesses to Lactalis for NZD 3.845 billion (US$2.245 billion). The transaction covers Fonterra’s global Consumer business (excluding Greater China), Foodservice and Ingredients in Oceania and Sri Lanka, and its Middle East and Africa Foodservice units.

In addition, Fonterra noted a potential US$375 million boost if Bega licences from its Australian business are included, raising the headline value to US$4.220 billion. Chairman Peter McBride said the board weighed both a trade sale and IPO before proceeding.

REGULATION & TRADE

Israel slashes 40% milk tariff to avert shortage ISRAEL - The Israeli Finance Minister Bezalel Smotrich has signed an order waiving the 40% customs duty on imported milk until February 28, 2026, to avert shortages and ease prices ahead of the Jewish High Holidays.

The Agriculture Ministry has warned that the upcoming holidays, Rosh Hashanah, Yom Kippur, Sukkot, and Shemini Atzeret-Simchat Torah, will result in a nine-day halt to production.

About six million liters of raw milk will not be processed during this period, worsening the supply gap amid heightened demand.

To address this, the Finance Ministry has repeatedly removed tariffs on imported milk in recent years to increase supply, encourage competition, and contain consumer costs. Israel regulates prices for several staples such as milk, soft white cheese, and bread, which remain higher than in European markets.

“This is another milestone in our ongoing fight against the cost of living,” Smotrich said. “We are removing barriers and tariffs to increase competition, this way we will ensure that there is enough milk at a fair price.”

However, the decision sparked criticism from the Israeli Cattle Breeders’ Association (ICBA). Director Dagan Yarel argued the move “has nothing to do with food security for Israelis or the challenges during the war period.” He said the association had suggested alternatives, including allowing non-Jews to work in WWW.DAIRYBUSINESSMEA.COM

dairies during the holidays to avoid shortages caused by kashrut restrictions, but these were rejected.

The tariff removal followed Agriculture Minister Avi Dichter’s call for temporary imports starting September 28 to meet peak demand. “The temporary and controlled opening of the market to imports is intended to provide a solution to the expected local shortage, ensure continuity in the supply of milk to the public, and prevent harm to consumers, without harming the local industry in the long-term,” the ministry said.

JUNE-SEPT 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

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NEW PRODUCTS

Modified white cheese Crickley Dairy Crickley Dairy has unveiled its latest innovation, modified white cheese.

Designed to adapt seamlessly across a wide range of culinary applications, Modified White Cheese offers a smooth texture and a balanced flavor profile that complements both traditional and contemporary dishes.

www.crickley.co.za

Peak Dairy Creamer FrieslandCampina WAMCO FrieslandCampina WAMCO, a dairy manufacturer, has launched Peak Dairy Creamer, an innovative product designed to enhance the tea and coffee experience.

Crafted from carefully selected skimmed milk and milk solids to deliver superior taste and nutrition, Peak Dairy Creamer is a good source of Calcium, Vitamin A, and D, and comes in a single-serve convenient packaging size suitable for individual use.

www.frieslandcampina.com.ng

Sweetened lala milk - Wakulima Dairy Ltd Royal Fresh Brands, operating under the Wakulima Dairy Ltd, has introduced sweetened lala milk, expanding its product offering.

According to the brand, the new product is smooth and creamy, with a perfectly balanced sweetness and rich texture. This new offering is a refreshing twist on traditional milk

www.wakulimadairy.co.ke/

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JAN-MAR 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

Cowbell Evaporated Milk Promasidor Ghana Promasidor Ghana has introduced Cowbell Evaporated Milk, expanding its product offerings in the region.

With its smooth consistency and fortified nutrients, the product aims to provide families with a versatile milk option, suitable for tea, coffee, desserts, cooking, and baking.

www.promasidor.com/en

Stirred yoghurt - Holland Dairy Holland Dairy has introduced its latest dairy product to the Ethiopian market: stirred yogurt, expanding its product offering in the region.

Positioned as the ultimate middle child between plain and fruit yoghurts, this new offering celebrates balance, bringing together the creamy simplicity of traditional yoghurt with a subtle twist of texture and taste.

www.holland-dairy.com

Masaka cheese Masaka Farm

cream

-

Masaka Farms has officially launched its muchanticipated cream cheese in Kigali, bringing a new culinary delight to local shops.

Made from fresh milk sourced from over 2,000 local farmers, the cheese cream ensures a rich, authentic taste and supports Rwanda’s agricultural community.

www.masakafarms.com

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Brookside @

30+

Years

A Legacy of Dairy Excellence in East Africa

K

By Mercy Mukiri

enya’s No.1 Dairy Processor has upped its investments in milk production, processing and packaging, while boosting its new products innovation to continue its leadership in Kenya and East Africa Kenya’s dairy industry offers an important template to the vast opportunities in Africa. As one of the most vibrant in Africa, the sector has come a long way from its colonial past, as rising local production and consumption, driven by investments across the value chain and consumers’ positive attitude to the consumption of packaged dairy products, push the industry forward. None of the dairy procesors in Kenya have had a positive impact on the sector as Brookside Dairy.

Brookside Dairy Limited, headquartered in Ruiru, Kenya, is the largest dairy processor in East Africa, a position it has earned through three decades of innovation, strategic growth and community empowerment. Founded in 1993 on Sukari Farm with daily milk processing capacity of 5,000 litres, the company has transformed into a regional powerhouse, commanding over 67% of Kenya’s formal milk market and processing over 1 million litres daily.

From its inception, Brookside’s mission was to deliver fresh, nutritious dairy products to Kenyan households. Starting with a small operation, the company has grown its supplier network to include hundreds of thousands of farmers across East Africa, supported by extensive training programs and technical assistance to improve milk quality and yield. Today, Brookside processes over 1 million liters of milk daily, a testament to its operational scale and commitment to excellence. Brookside’s diverse brand portfolio has been central to its 21

COMPANY HIGHLIGHT: BROOKSIDE DAIRY LTD success.

In April 2023, the official launch of its 30th anniversary was held under the theme “Three Decades of Growth, Innovation, and Sustainability.” Through a series of impactful initiatives, Brookside celebrated its past while laying the groundwork for a sustainable future. Although the official anniversary year concluded in 2023, Brookside has continued embodying the spirit of “Nourishing Generations” in its current operations.

CORE DAIRY PRODUCTS Brookside Dairy has built a portfolio of strong brands that cater to different consumer segments across East Africa.

Its flagship Brookside brand remains central, offering a wide range of dairy staples including fresh milk, long-life milk, flavored milk, yogurt, butter, ghee, and cream. The brand is widely recognized for its consistency and broad appeal, making it a household name in Kenya and beyond.

The "Dairybest" long-life milk is especially popular in Kenya for its convenience, requiring no refrigeration while maintaining wholesome dairy goodness. On the other hand, Ilara has established itself as Brookside’s mass-market brand, delivering affordable milk and yogurt options that broaden the company’s reach across diverse socioeconomic groups.

In 2017, the company expanded its portfolio with the acquisition of Delamere, a premium brand known for its yogurt, flavored milk, and cheese and retained the Delamere label for its colonial/heritage positioning and established consumer recognition in the yoghurt segment. Delamere enables Brookside

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to compete with both global players and local premium offerings in the chilled dairy market, and to introduce differentiated formats and flavours targeted at urban, quality-conscious consumers.

Beyond Kenya, Dairy Fresh plays an important role in Brookside’s regional strategy. Distributed primarily in Uganda and Tanzania, Dairy Fresh focuses on milk and yogurt products tailored to regional preferences, ensuring the company’s competitiveness in neighboring markets.

Dairyfresh range also includes several flavors targeted at children and families who enjoy tasty, nutritious dairy snacks. These come in six flavours, including strawberry, chocolate, and banana, and are available in 250ml and 6-pack cartons.

IN NUMBERS

1 MILLION MILK PROCESSED DAILY BY BROOKSIDE

PRODUCT DEVELOPMENT ROOTED IN INNOVATION Brookside has introduced several groundbreaking innovations over the years. The company was among the first in Kenya to introduce flavored yogurts in 1996, diversifying its offerings and appealing to younger consumers. That same year, Brookside established a butter manufacturing facility and expanded into culinary dairy products.

In 1997, it launched the triangular 500ml milk

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pack, a unique format that improved accessibility and convenience.

Recent innovations have seen the dairy broaden its products range through innovation in nutrition and consumer-focused formats. The company’s fortified UHT milk, enriched with vitamins A and D and fibre, provides enhanced nutrition and a long shelf life, making it particularly suitable for consumers in areas with limited refrigeration, as well as those seeking healthier everyday options.

Its Brookside Plus probiotic yoghurt, available in vanilla and strawberry flavours, combines functional health benefits with flavour variety, appealing to snack consumers, health-conscious buyers, and taste-driven segments.

In addition, the firm has developed lactosefree, low-fat, and fat-free products across standard formats such as milk and yoghurt, targeting individuals with lactose intolerance, calorieconscious consumers, and families, especially parents and the elderly, who prioritize nutrientrich diets.

In response to growing health consciousness and global trends, the company expanded into the plant-based milk segment under their "Simply Nature" umbrella. This includes 100% almond milk and 100% soy milk, which are dairy-free, gluten-free, and lactose-free.

These plant-based alternatives target vegetarians, people with dairy sensitivities, and consumers looking for healthier dietary options.

This move also reflects Brookside's commitment to innovation and market responsiveness, addressing diverse and evolving consumer demands.

According to Strategic Market Research, the global plant-based milk market is expected to surpass US$123.1 billion by 2030, growing at a CAGR of 15% from 2022 to 2030.

PIONEERING NICHE MARKET Beyond the leading brands, Brookside Dairy has also strengthened its market presence by targeting institutional channels, particularly in schools and the hospitality sector. The company works closely with the Kenya Primary Schools Headteachers Association (KEPSHA), supplying full cream and white milk to meet the nutritional needs of school children while fostering brand loyalty among younger consumers.

At the same time, Brookside has established a partnership with the Kenya Association of Hotelkeepers and Caterers (KAHC), ensuring that its product range and packaging formats are tailored to the requirements of the catering and hospitality industry.

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COMPANY HIGHLIGHT: BROOKSIDE DAIRY LTD

“30 HEROES OF DAIRY” PROGRAM RECOGNIZED 30 OUTSTANDING FARMERS WITH EQUIPMENT GRANTS, SUCH AS MILKING MACHINES AND SOLARPOWERED COOLING UNITS, TO ENHANCE SUSTAINABILITY The dairy giant offers whipping/cooking creams, double cream, full-cream milk powder, skim milk powder, artisanal butter, and ghee intended for foodservice, industrial users, and households that use dairy as an ingredient.

These formats diversify revenue streams and position Brookside as a supplier across the entire value chain, including retail, foodservice, and the bigger industry.

STRATEGIC PARTNERSHIPS AND REGIONAL EXPANSION Strategic investments and partnerships have driven Brookside’s evolution into a regional leader.

In 2009, Abraaj Capital, a Dubai-based private equity firm, invested US$18.7 million for a 10% stake, providing the financial muscle to scale operations and pursue acquisitions. In February 2010, through private equity fund Aureos Capital, it announced the acquisition of Spin Knit Dairy, with its Tuzo, Lea and Ever fresh milk brands.

Three years later, in August 2013, Brookside took over Buzeki Dairy Ltd, which owned the Molo Milk brand, then the leading brand in the market, ahead of New KCC and Brookside.

The 2014 partnership with French multinational Danone, which acquired a 40% stake, brought global expertise, advanced dairy technologies, and access to international best practices, accelerating Brookside’s expansion into Uganda and Tanzania.

In 2015, it made its largest cross-border investment, acquiring a 51% controlling stake in Uganda’s Sameer Agriculture & Livestock Ltd for US$40 million. The rebranded Brookside Dairy Uganda became a key operational hub, enabling the company to tap into Uganda’s dairy market and supply chains with minimal disruption.

In Tanzania, Brookside adopted a decentralized approach, establishing offices in Arusha, Mwanza, and Dar es Salaam between 2016 and 2018. These locations serve as distribution and engagement centers, fostering relationships with local retailers, suppliers, and consumers while adapting to regional preferences.

Brookside’s ambitions extend beyond East Africa. Between 2018 and 2020, the company invested in local dairy processors in Ethiopia and Nigeria, two of Africa’s most populous and dynamic markets, positioning itself as a pan-African brand.

Its export business, including long-life milk and yogurt, serves the Indian Ocean Islands, Rwanda, Burundi, Uganda, and 24 24 JUNE-SEPT 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

Tanzania, with substantial and growing trade volumes reflecting its regional influence.

CELEBRATING 30 YEARS: NOURISHING GENERATIONS In 2023, Brookside commemorated its 30th anniversary with the “Brookside at 30: Nourishing Generations” campaign, celebrating its pivotal role in East Africa’s dairy sector.

The year-long initiative highlighted the company’s commitment to innovation, sustainability, and community empowerment through a series of impactful programs across Kenya, Uganda, and Tanzania. The campaign featured vibrant dairy festivals, with the flagship event in Ruiru, Kenya, attracting over 10,000 attendees for product showcases, farmer awards, and sustainable dairy workshops.

It also launched a limited-edition Delamere yogurt flavor, blending East African tropical fruits in commemorative packaging to honor the region’s agricultural heritage.

The “30 Heroes of Dairy” program recognized 30 outstanding farmers with equipment grants, such as milking machines and solar-powered cooling units, to enhance productivity and sustainability. A sustainability pledge to plant 300,000 trees by 2025, in partnership with local governments and environmental organizations, continues to address climate change and support farmer livelihoods.

Additionally, Brookside’s mobile app, now used by over 50,000 farmers, provides real-time data on milk quality, market prices, and sustainable practices, driving efficiency and empowerment in the dairy supply chain.

Many of the initiatives launched during the campaign, such as the sustainability pledge, farmer empowerment programs, and digital innovations continue to be active today. The company has

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signaled that these efforts are not just celebratory but central to its long-term strategy of shaping a resilient and sustainable dairy sector in East Africa.

A LEGACY BUILT ON QUALITY AND EXCELLENCE Brookside Dairy has cemented its position as a leader in East Africa’s dairy industry after earning a string of prestigious quality awards and certifications.

At the 2024 Kenya Quality Awards hosted by the Kenya Bureau of Standards, Brookside was honored with Product of the Year (for its Dairy Best UHT Milk) and Company of the Year (large firm category) awards. That same year, the company’s Central Laboratory achieved ISO 17025:2017 accreditation from the Kenya Accreditation Service (KENAS), making it one of only three dairy laboratories in Kenya to hold the international standard.

The recognition, presented to Sabina Mwangi, the General Manager for Quality Assurance, confirmed the lab’s competence in reliable testing and calibration, a key step in ensuring food safety and consumer trust.

Regionally, Brookside’s Ugandan subsidiary was honored at the East African Community Quality Awards, where it secured Product of the Year for the Dairy Best brand and was named First Runner-Up for Company of the Year.

The accolades continued in February 2025, when it attained Food Safety System Certification (FSSC) Version 6, a global benchmark in food safety management.These awards reflected its leadership in innovation, consistency, and operational excellence.

EMPOWERING FARMERS, EMBRACING SUSTAINABILITY Brookside’s success is deeply rooted in its partnership with over 200,000 contracted farmers across 27 Kenyan counties and neighboring countries. The company has invested millions in farmer training programs, focusing on hygiene, feed quality, and milk handling to improve yields and quality.

Its cold chain infrastructure, including refrigerated trucks, WWW.DAIRYBUSINESSMEA.COM

chilling plants, and storage facilities, ensures milk preservation from remote farms to processing centers, reducing spoilage and enhancing efficiency.

Sustainability is a core pillar of Brookside’s operations.

The company promotes regenerative agriculture through fodder demonstration plots at milk bulking stations, training farmers to grow and conserve high-quality livestock feed to mitigate seasonal droughts. Further, it supports clean energy adoption by offering biogas units and solar panels on checkoff terms, reducing reliance on firewood and fossil fuels. Water conservation initiatives, such as constructing water pans in key milk-producing regions, ensure year-round productivity and animal health.

Additionally, it’s agroforestry programs encourage farmers to plant trees, thereby enhancing biodiversity, carbon sequestration, and land stewardship, all in alignment with Kenya’s climate adaptation goals.

To safeguard milk quality, Brookside trains farmers in biosafety protocols and disease prevention, complemented by workshops, cooperative development, and access to market infrastructure. These efforts empower farmers and strengthen the dairy supply chain, ensuring long-term resilience.

A VISION FOR THE FUTURE As the dairy takes a look beyond 30 years, it is poised to deepen its dominance in East Africa’s agribusiness sector while embracing innovation and sustainability. The company is forging partnerships with agricultural value chain players to position milk as a complementary nutrition source, expanding both domestic and export portfolios.

The company is also exploring advanced technologies, including automated milking systems and AI-driven quality control, to enhance efficiency and product consistency. With its robust supply chain, diverse portfolio, and commitment to sustainability, Brookside aims to remain a leader in East Africa’s dairy sector while pursuing pan-African growth.

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JUNE-SEPT 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

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Automation in the Dairy Industry

A Game-Changer for Processing Efficiency

By Stephen Kibe

26

R

aw milk serves as the primary ingredient in most dairy products; its quality plays a critical role in determining the final product’s characteristics. Poor-quality raw milk can negatively impact the flavor, aroma, shelf life, and functional properties of dairy products.

Beyond product quality, poor milk also impacts operational efficiency, especially in heating systems within processing plants. Contaminated or low-grade milk can lead to blockages in heat exchangers, resulting in production delays, reduced output time, and increased frequency of cleaning.

These disruptions not only raise operational costs but also compromise the consistency and quality of the finished product.

Automation in dairy quality testing utilizes advanced technologies, such as robotics, to

JUNE-SEPT 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

enhance accuracy, speed up analysis, and improve traceability throughout the production chain.

Automation also ensures food safety, equipment safety, and personnel safety, as well as supporting rapid, precise, and repeatable processes in dairy processing, a result that is nearly impossible in manual operations.

AUTOMATION IN RAW MILK QUALITY TESTING Automation in raw milk quality testing is a gamechanger in the evolving dairy production landscape.

It revolutionizes how processors ensure product integrity, safety, and efficiency. Traditionally, milk quality assessment relied on manual sampling and laboratory analysis, a time-consuming process prone to human error and delays. Today, automated systems are streamlining this critical step, offering WWW.DAIRYBUSINESSMEA.COM

radio-frequency identification (RFID) chip that stores all relevant data, including farm details, collection points, and required tests, enabling intelligent tracking throughout the testing process.

This RFID-based system adapts to individual sample requirements and automatically routes samples to various analytical instruments, including Fourier Transform Infrared (FTIR) Spectroscopy for compositional analysis and BactoScan devices for bacterial counting, all in seconds. After analysis, RFID chips are removed for reuse, and vials are recycled, demonstrating a sustainable approach combined with automation. The use of FTIR technology enables the rapid and highly accurate measurement of milk components, including fat, protein, lactose, and free fatty acids. This technology supports both quality monitoring and payment systems by providing timely management information to farmers. Moreover, automation reduces laboratory costs and minimizes errors, increasing the reliability of milk quality data.

Automated systems enable real-time monitoring during residue testing, thus helping prevent downstream issues such as clogged heat exchangers, flavor deviations, or reduced shelf life in finished products. Automation offers strong cost-effectiveness, with high upfront investment offset by significant long-term savings. Reduced labor costs, fewer processing interruptions, and lower cleaning requirements translate into improved operational margins.

real-time information and consistent results that empower dairy plants to operate with greater precision.

Automated raw milk quality testing technologies integrate sensors, robotics, and data analytics to evaluate key parameters, including fat content, protein levels, somatic cell count, bacterial load, and temperature. These systems are often installed at milk reception points, enabling instant analysis as milk arrives from farms. Automation enhances speed in sampling through rapid testing, allowing processors to make immediate decisions on whether to accept, reject, or divert milk for specific uses, thereby minimizing waste and optimizing production schedules.

One leading example is the fully automated milk testing laboratory system at Qlip in the Netherlands. Here, milk samples are transported via conveyor belts to a battery of advanced analyzers, which are capable of processing tens of thousands of samples daily. By eliminating manual handling, they reduce contamination risks and ensure uniform sampling, which is vital for accurate quality grading. Each sample vial is tagged with a WWW.DAIRYBUSINESSMEA.COM

TRACEABILITY AND COMPLIANCE Additionally, automated data logging supports traceability and compliance with food safety regulations, which is increasingly important in global supply chains. Sophisticated laboratory information management systems (LIMS) integrate with automated analyzers to streamline workflows and provide realtime results accessible to stakeholders. This interconnected automation framework supports dairy farms and processing plants in maintaining food safety, improving herd management, and meeting regulatory compliance.

This data-driven approach strengthens relationships between suppliers and processors, aligning incentives for quality improvement across the value chain.

As the dairy industry embraces digital transformation, automation in raw milk testing is no longer a luxury; it’s a necessity for scaling operations, meeting regulatory standards, and delivering consistent quality.

From enhancing product consistency to boosting plant efficiency, these technologies are

TECHNOLOGY FOCUS: QUALITY AUTOMATION

transforming the process of moving milk from farm to shelf. In a sector where quality is everything, automation ensures that every drop counts.

AUTOMATION IN PROCESSED DAIRY PRODUCT TESTING Automation is revolutionizing the dairy industry, particularly in the realm of quality testing for processed products such as cheese, yogurt, and UHT milk. As consumer expectations rise and regulatory standards tighten, dairy processors are increasingly turning to automated systems to ensure consistency, safety, and efficiency across their operations.

Modern dairy plants now utilize advanced technologies, including inline sensors, AI-driven defect detection, and realtime data analytics, to monitor product quality at every stage of production. These systems can measure critical parameters, such as fat content, protein levels, pH, and microbial load, without interrupting the production flow. For instance, smart sensors embedded in processing lines continuously analyze the composition of milk, allowing for immediate adjustments to maintain product specifications.

PROCESS CONTROL AND OPTIMIZATION During processing, automation plays a crucial role in regulating key parameters, such as temperature, pressure, and mixing speeds, particularly in pasteurization, homogenization, and fermentation steps. Programmable Logic Controllers (PLCs) and distributed control systems adjust these variables in realtime based on sensor feedback, maintaining optimal conditions that eliminate harmful pathogens without compromising nutritional value. Automated inventory systems ensure the timely replenishment of ingredients, reducing downtime and optimizing resource utilization, which enables tight process control that directly enhances food safety and ensures consistent quality across batches.

AUTOMATION IN RAW MILK QUALITY TESTING REVOLUTIONIZES HOW PROCESSORS ENSURE PRODUCT INTEGRITY, SAFETY, AND EFFICIENCY ROBOTIC SYSTEMS AND PACKAGING Robotic systems further enhance quality by automating repetitive and sensitive tasks, such as curd cutting, whey draining, and product packaging, with high accuracy.

Automated packaging lines fill, seal, and label containers with high accuracy and speed, while reducing contamination risks by minimizing human contact. Machine vision technology inspects filled packages to detect defects or inconsistencies, enabling swift rejection of off-spec products and upholding brand integrity. These systems can also read and verify barcodes, QR codes, and expiration dates to ensure accuracy and aid in traceability. When anomalies occur, automated traceability tools swiftly pinpoint the source, enabling rapid corrective action and minimizing waste.

CLEANING AND HYGIENE PROTOCOLS Additionally, automated Cleaning-in-Place (CIP) systems ensure reliable and uniform cleaning of processing lines and equipment, thereby reducing the risk of contamination while upholding strict hygiene protocols. Digital recordkeeping systems track every stage of production from raw milk reception to final product shipment. This comprehensive data enables efficient recall management if necessary and supports regulatory compliance, including meeting consumer expectations for transparency.

Future trends include advancements such as Artificial Intelligence (AI) & Machine Learning (ML), as well as Internet of Things (IoT) integration, to further optimize quality testing and process control. Intelligent machines will predict maintenance needs, dynamically optimize process parameters, and enable more sustainable operations through reduced energy consumption and waste minimization.

As dairy processors scale their operations and diversify their product lines, automation becomes increasingly indispensable.

It supports compliance with international food safety standards, improves traceability, and enables consistent product quality across batches. Moreover, it allows producers to respond swiftly to market demands. Importantly, automation doesn’t replace human expertise; it augments it.

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MANUFACTURING

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Rwanda’s Dairy Industry Transforms From

Subsistence to Formal Structure

R

By Mary Wanjira

wanda’s dairy industry serves as a clear example of agricultural transformation in East Africa, having evolved over the last two decades from subsistencelevel production into a structured agri-industrial sector with national and regional ambitions. Guided by strategic interventions from the Ministry of Agriculture and Animal Resources (MINAGRI), supported by donor financing and private investment, the sector has experienced remarkable growth: national milk production has risen from approximately 121,400 litres in the mid-2000s to more than one million tonnes in 2022/23.

According to the International Livestock Research Institute (ILRI), dairy contributes 6% to Rwanda’s GDP, supporting over 100,000 households and employing a significant portion of the population engaged in agriculture, which accounts for approximately 70% of the population. Projections for 2025/26 estimate output could reach 1.2 million tonnes, driven by advances in breeding, cooperative systems, and processing capacity, though climate variability remains a persistent challenge.

Meanwhile, commercial prospects continue to expand, with Statista forecasting dairy market revenues of US$90.18 million in 2025 and a compound annual growth rate of 10.40% through 2030. Such figures point not only to rising domestic consumption but also to growing opportunities in export and regional trade.

PACKAGED MILK BECOMES CENTRAL TO URBAN CONSUMPTION TRENDS Rwanda’s UHT and packaged pasteurised milk segments have expanded rapidly over the last decade, reflecting both rising urban demand and heavy investment in processing capacity.

According to the Ministry of Agriculture and Animal Resources (MINAGRI), national milk production surpassed 1,000,000 tonnes in 2022/23, of which approximately 81 million litres were delivered to formal processors for pasteurisation and UHT packaging. MINAGRI further reports that per-capita milk consumption rose from 20 litres per person in 2006 to nearly 78 litres per person by 2022, highlighting the sector’s role in meeting national nutrition targets.

Public nutrition programmes also favour UHT milk for WWW.DAIRYBUSINESSMEA.COM

its shelf stability, with the International Livestock Research Institute (ILRI) noting its integration into school feeding and stunting-reduction campaigns. Industry leaders have driven innovation. Inyange Industries, Rwanda’s dominant processor, partnered with Tetra Pak to introduce aseptic packaging and launched fortified long-life milk products. In addition, the opening of the Nyagatare powdered milk and UHT plant in 2022 expanded capacity to process hundreds of thousands of litres per day, reducing reliance on imported milk powder and stabilizing output during seasonal fluctuations.

YOGHURT EMERGES AS A KEY VALUE-ADDED PRODUCT Yogurt in Rwanda has evolved from a niche product to one of the most dynamic value-added dairy categories, driven by both industrial processors and farmer cooperatives. According to the Ministry of Agriculture and Animal Resources (MINAGRI), Rwanda’s total milk production surpassed one million tonnes in 2022/23, creating a significant raw material base for processing into products like yogurt. Among private-sector leaders, Inyange Industries, the country’s largest processor, produces a wide range of pasteurized and flavored yogurts, accounting for the bulk of supermarket supply. Its distribution extends into Uganda, Burundi, and the DRC. According to Statista, the yogurt market in Rwanda is projected to generate US$1.07 million in revenue in 2025, with a modest compound annual growth rate (CAGR) of 1.18% through 2029, reaching US $1.13 million by then At the cooperative level, beyond Nyagatare, organizations

Source: Data From International Livestock Research Institute

COUNTRY FOCUS: RWANDA

such as Gishwati Milk Producers Cooperative (Western Province) and Musanze Dairy Cooperative (Northern Province) have invested in small-scale yogurt processing units supported by the Rwanda Dairy Development Project (RDDP) and development partners like Heifer International and SNV Netherlands Development Organisation.

STRATEGIC INVESTMENTS IN MILK POWDER AIM TO BALANCE SUPPLY Milk powder has rapidly evolved into one of the most strategically significant segments of Rwanda’s dairy value chain, serving as both an industrial buffer for seasonal supply and a substitute for expensive imports. According to the Ministry of Agriculture and Animal Resources (MINAGRI), Rwanda’s total milk production surpassed one million tonnes in the 2022/23 fiscal year; yet, only roughly 8% of that, approximately 81 million litres, was delivered to processing facilities, highlighting a critical need for value-adding infrastructure to absorb the surplus.

This need catalysed the commissioning of the country’s first milk powder processing plant in Nyagatare by Inyange Industries, with the capacity to process 650,000 litres of raw milk per day, generating approximately 41 tonnes of milk powder, 25.6 tonnes of butter, and 11.3 tonnes of ghee daily. International trade data from Trendeconomy shows that Rwanda imported approximately US $21 million worth of dairy powders in 2022, marking a 63% increase over the 32

previous year and underscoring its heavy reliance on imports. On the export front, FAOSTAT reports that Rwanda shipped 649,910 kg of milk powder, valued at US$2.39 million, in 2022, a modest yet significant contribution to export diversification.

A development signaling import substitution is the recent industrial agreement between Inyange Industries and Africa Improved Foods (AIF): AIF previously imported about 3,000 tonnes of milk powder annually, but has now begun sourcing from Inyange to bring production in-country, beginning with an initial 50 tonnes and aiming to scale to the full 3,000 tonnes per year.

CHEESE MARKET GROWS GRADUALLY WHILE BUTTER AND GHEE SCALE UP Cheese is a small but growing segment in Rwanda’s dairy sector. MINAGRI reports that milk

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IN NUMBERS

1.2MT PROJECTED MILK PRODUCTION IN RWANDA IN 2025

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production in 2022/23 exceeded one million tonnes, with about 3,000 tonnes processed into cheese annually. UN Comtrade data show 34.7 tonnes imported in 2022 and 27.8 tonnes exported. Statista projects cheese market revenue at US $1.10 million in 2025, with a 1.35% CAGR through 2030 and 0.6% consumer penetration. Cooperatives like Ingabo Dairy process approximately 2,500 liters of milk daily for cheese, aiming to reach 5,000 liters, which indicates potential for domestic consumption and import substitution.

Butter is expanding, driven by consumer and industrial demand. Of one million tonnes of milk produced in 2022/23, ~8% is processed, with butter on a smaller scale. UN Comtrade reports 15.2 tonnes imported in 2022 (US$118,000), with negligible exports. Inyange’s Nyagatare plant can produce 25.6 tonnes of butter daily. Statista forecasts the butter market at US $4.6 million in 2025, with a 5.36% CAGR through 2030.

Cooperatives produce traditional ghee, while Inyange leads the packaged butter market in urban areas, supporting import substitution and growth.

yogurt, butter, ghee, and milk powder. Alongside this, a growing number of cooperatives and medium-scale enterprises, such as Nyagatare Dairy, Gishwati Dairy Cooperative, and Ingabo Dairy, operate smaller processing facilities, often focusing on yogurt, fermented milk, and cheese for local markets.

Cold-Chain Infrastructure Remains a Persistent Bottleneck The effectiveness of these plants depends heavily on cold-chain logistics. According to the International Livestock Research Institute (ILRI), fewer than 40% of collected volumes are chilled to standard before processing, meaning quality losses remain a recurring challenge. To address this, Rwanda has established a network of milk collection centres (MCCs), now numbering

Source: Data From Statista

DISTRIBUTION AND LOGISTICS AT THE CORE OF DAIRY ACCESS Industrial Processors and Cooperatives Drive Product Supply The strength of Rwanda’s dairy sector increasingly rests on the systems that process, preserve, and move milk products across the country and into regional markets. At the industrial end, Inyange Industries dominates as the flagship processor, with large-scale plants in Kigali and Nyagatare producing UHT milk,

YOGURT IN RWANDA HAS EVOLVED FROM A NICHE PRODUCT TO ONE OF THE MOST DYNAMIC VALUE-ADDED DAIRY CATEGORIES

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COUNTRY FOCUS: RWANDA

COLD-CHAIN LOGISTICS AND DIGITAL TRACEABILITY SYSTEMS COULD ALSO UNLOCK EFFICIENCY IN FORMAL SUPPLY CHANNELS over 120, equipped with chilling tanks and storage units, many of which were financed under the Rwanda Dairy Development Project (RDDP) with support from the World Bank and donors.

Institutions Anchor Standards and Certification Research and extension functions are provided by the Rwanda Agriculture Board (RAB), while Rwanda Agriculture and Livestock Inspection and Certification Services (RALIS) enforces on-farm and milk-handling standards through inspection and certification programmes that feed into national conformity systems; the Rwanda Standards Board (RSB) issues the technical standards for milk and milk products, runs certification schemes aligned with Codex and ISO requirements, and has implemented the Zamukana Ubuziranenge (ZU) support programme to help agro-processors meet those standards and access regional markets.

Rwanda Dairy Development Project Strengthens Infrastructure and Cooperatives The Rwanda Dairy Development Project (RDDP), financed and supported by partners including the World Bank, IFAD and

SOURCE: DATA FROM INTERNATIONAL LIVESTOCK RESEARCH INSTITUTE

Packaging Innovations Extend Shelf Life and Market Reach Packaging technologies, especially aseptic cartons for UHT milk and PET bottles for yogurt, have helped extend shelf life and expand reach, making it possible for processors like Inyange to compete in regional markets such as Uganda, Burundi, and the Democratic Republic of Congo. This integration of processing capacity, cold-chain logistics, and modern packaging is gradually reshaping Rwanda’s dairy landscape from a fragmented local trade into a structured agri-industrial system with regional ambitions.

NATIONAL STRATEGIES AND STANDARDS PROVIDE STRUCTURE AND MARKET ALIGNMENT National Dairy Strategy Provides Roadmap for Growth Rwanda’s dairy sector is governed by a coordinated institutional architecture and a set of national frameworks that collectively steer production, quality assurance, market development and risk management; at the centre is the National Dairy Strategy, which MINAGRI has endorsed as the country’s roadmap for scaling production, improving quality, and promoting value addition, and which the Rwanda National Dairy Board (RNDB) helps to operationalise under the oversight of MINAGRI and the Ministry of Trade and Industry (MINICOM).

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development organisations, acts as the principal investment and implementation vehicle for infrastructure (notably milk collection centres and chilling capacity), cooperative strengthening and market linkages, and MINAGRI’s animal resources directorate coordinates complementary initiatives such as Girinka (One Cow per Poor Family), school-feeding nutrition programmes and genetics and extension interventions.

PRODUCTIVITY GAPS REMAIN KEY BARRIERS TO GROWTH Cold-Chain Gaps and Informal Markets Persist This structural limitation is compounded by the uneven reach of cold-chain infrastructure. The Rwanda Dairy Development Project (RDDP) has supported the establishment of over 120 milk collection centers. However, the International Livestock Research Institute (ILRI) notes that less than 40 percent of marketed milk is chilled or quality-tested before processing, indicating that spoilage, bacterial contamination, and loss of value remain persistent risks. As a result, the informal market still dominates, absorbing more than 60 percent of the marketed milk, leaving processors like Inyange Industries underutilizing their installed capacity.

Weak Compliance Undermines Quality Standards Policy enforcement presents another layer of constraint: although the Rwanda Standards Board (RSB) has introduced certification schemes such as the Seal of Quality (SOQ) and the S-Mark, compliance among smallholder producers and informal traders is uneven, undermining the credibility of formal certification systems.

RWANDA CHARTS THE PATH FOR LONG-TERM DAIRY GROWTH With a rise in per capita consumption, a widening demand WWW.DAIRYBUSINESSMEA.COM

gap presents an opportunity for processors and cooperatives to expand their supply of safe, packaged milk and diversify into value-added products, such as yogurts, cheese, and fortified milk powders, that cater to Rwanda’s growing middle class.

Regional Integration Unlocks Export Potential Regionally, Rwanda’s membership in the East African Community (EAC) and the African Continental Free Trade Area (AfCFTA) offers a platform for competitive exports into neighbouring markets where dairy deficits persist; with proper certification under RSB’s ISO 22000 and HACCP frameworks, Rwandan dairy products are already positioned to access Uganda, Burundi, and the DRC, with potential expansion into broader COMESA markets.

Innovation in Genetics, Feed, and Climate-Smart Systems At the production level, opportunities for genetic improvement, feed innovation, and climate-smart livestock management are emerging, particularly through collaborations with the Rwanda Agriculture Board (RAB) and international partners such as ILRI and IFAD. The expansion of cold-chain logistics and digital traceability systems could also unlock efficiency, reducing postharvest losses while strengthening consumer confidence in formal supply channels.

Infrastructure and Policy Back Expansion On the policy front, the rollout of the Rwanda Dairy Development Project (RDDP II), valued at Rwf 127 billion, offers a strategic vehicle to deepen cooperative capacity, expand milk collection infrastructure, and incentivize private investment across the value chain. Equally, the government’s design of a livestock insurance scheme in partnership with MINECOFIN and private insurers could address systemic risks, making dairy farming more attractive to commercial lenders and investors.

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HEALTH TRENDS: BONE HEALTH

Dairy &

Bone Health

Science, Tradition, and the Shifting Narrative

By Lydia Khasoa

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or generations, a glass of milk or a rich cup of milky tea has been presented as the icon of strong bones. Parents encouraged their children to drink it, and dietary guidelines across continents reinforced the idea that milk, yogurt, and cheese were unmatched in providing calcium for bone strength.

But the narrative has begun to evolve.

Plant-based alternatives, nutrient-rich diversified diets, and supplements are increasingly positioned as challengers to dairy’s dominance in bone health. Rising awareness of lactose intolerance, milk

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allergies, and sustainability concerns has also led many to reconsider dairy’s role in their diets.

The conversation also spills over into the economic sphere. The global dairy market, valued at US$991 billion in 2024, is projected to surpass US$1.5 trillion by 2033, with much of that growth concentrated in Africa, Asia, and the Middle East. The resilience of this industry is closely tied to health-driven messaging, and bone health remains its strongest claim.

Understanding whether dairy deserves continued trust requires examining its WWW.DAIRYBUSINESSAFRICA.COM

CALCIUM PILLS MAY INCREASE INTAKE, BUT WITHOUT PROTEIN, VITAMIN D, AND SUPPORTIVE MINERALS, BONES CANNOT USE IT EFFICIENTLY nutrient matrix, the body's ability to absorb those nutrients, and how evidence compares dairy with plant-based competitors and supplements.

RETHINKING DAIRY’S ROLE IN BONE HEALTH While calcium content dominates dairy’s reputation, the way multiple nutrients work in concert to strengthen bones adds to it. Milk, yogurt, and cheese deliver calcium alongside highquality protein, phosphorus, magnesium, and potassium. In many countries, fortification with vitamin D further enhances absorption and bone mineralization.

What sets dairy apart from supplements is interaction.

Calcium pills may increase intake, but without protein, vitamin D, and supportive minerals, bones cannot use it efficiently. This “matrix effect” explains why whole dairy foods often provide benefits greater than the sum of their individual nutrients.

Protein is especially critical. Dairy protein, a blend of whey and casein, is considered high quality because it provides all essential amino acids in optimal proportions and is easily digested. It stimulates insulin-like growth factor 1 (IGF-1), which promotes bone formation, preserves muscle mass, and reduces the risk of fractures. Plant proteins from soy, oats, or almonds often contain lower levels of specific amino acids and are less digestible due to compounds like phytates. Fortification helps, but dairy protein remains the most bioavailable option for bone support.

BIOAVAILABILITY AND WHY IT MATTERS The body’s ability to absorb and use nutrients is as important as their presence in food. Dairy’s calcium is highly bioavailable, aided by lactose and casein, which facilitate absorption. Many plant foods contain oxalates or phytates that bind calcium and limit uptake.

This difference means that even fortified plant-based milks may not deliver calcium as efficiently as dairy, depending on the form of fortification and the food matrix.

Does Dairy Still Deliver? Unpacking Its Power for Strong Bones Evidence supports dairy’s role in skeletal health across life WWW.DAIRYBUSINESSMEA.COM

stages. Adolescence is particularly important: regular dairy consumption during these years helps build peak bone mass, a reserve that reduces the risk of fractures later in life.

Among adults, meta-analyses consistently show that higher dairy consumption is associated with improved bone mineral density and lower rates of hip fractures. The impact varies with baseline intake. In populations where calcium intake is already high, additional dairy intake offers modest benefits. In contrast, in regions with low calcium intake, dairy intake reliably reduces fracture risk. Although not a cure for osteoporosis, dairy remains one of the most effective strategies for maintaining skeletal strength.

DAIRY ACROSS LIFE STAGES The benefits of dairy differ depending on age. For children and adolescents, it helps build peak bone mass. Adults rely on dairy to maintain bone density as natural losses begin in their thirties.

Postmenopausal women and older adults benefit most when dairy intake is combined with vitamin D, as this helps reduce the risk of osteoporosis and fractures. For those who are unable to consume dairy, fortified alternatives, supplements, and a diverse diet offer suitable substitutes. However, for those who can tolerate it, dairy remains one of the most effective and convenient ways to maintain skeletal health.

THE MATRIX EFFECT: WHY DAIRY STILL STANDS TALL IN BONE HEALTH Different dairy products contribute to bone health in distinct ways. Milk provides a balanced mix of calcium, protein, and often vitamin D, making it the cornerstone of bone-focused nutrition.

Yogurt and other fermented products, such as kefir, offer the same nutrients with added probiotics.

Research suggests a link between gut health and bone metabolism, m e a n i n g yogurt may b e n e f i t skeletal h e a l t h indirectly as well.

It is also b e t t e r tolerated by those sensitive to lactose.

Cheese, p a r t i c u l a r ly hard varieties

HEALTH TRENDS: BONE HEALTH

like Parmesan, is extremely rich in calcium, and some types, such as Gouda, contain vitamin K2, which helps direct calcium into bones. However, the sodium and fat content of the mean portion sizes should be taken into consideration. Butter and cream, being mostly fat with little calcium or protein, add little to bone health.

Whey and casein powders can indirectly help by preserving muscle mass and stimulating bone-forming hormones, though they contribute little calcium unless fortified.

Plant-based milks, when fortified with calcium and vitamin D, can serve as helpful alternatives for vegans or those with lactose intolerance. However, differences in protein quality and bioavailability mean they are not exact substitutes for dairy’s nutrient profile.

CONTROVERSIES AND COUNTERARGUMENTS Dairy’s position has not been free of challenges. Critics point to the “calcium paradox,” where high dairy-consuming nations such as those in Scandinavia still report high fracture rates.

Researchers argue this reflects other factors, including ageing populations and fall risk, rather than dairy itself. The “acidash hypothesis,” which suggested that protein in dairy causes calcium loss from bones, has also been discredited by studies showing dairy supports positive calcium balance.

Accessibility remains a genuine challenge. A significant portion of the global population is lactose intolerant or allergic to milk proteins. For them, fortified alternatives and supplements provide viable ways to maintain bone health, ensuring that dairy 38 38

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is not the only path to strong bones.

BEYOND THE GLASS OF MILK: HOW DAIRY SHAPES INDUSTRY GROWTH Beyond nutrition, dairy’s role in bone health is deeply cultural and increasingly commercial. In Africa and the Middle East, traditional drinks such as Egypt’s laban rayeb, Kenya’s mursik, and Saudi Arabia’s laban are integral to everyday diets. These traditions now underpin a rapidly expanding industry.

In 2024, Africa’s dairy consumption reached 69 million tonnes, with production at 67 million tonnes and a market value of US$61.7 billion. Projections suggest it will rise to over US$74 billion by 2035, driven by population growth, urbanization, and increasing health awareness. Companies such as Almarai in Saudi Arabia, Brookside Dairy in Kenya, Danone in North Africa, and FrieslandCampina WAMCO in Nigeria are innovating with fortified yogurts, high-protein drinks, and affordable powdered milk.

Health-focused innovation is further reshaping the market, with lactose-free and fortified products expanding access for populations with lactose intolerance. Plant-based beverages are gaining popularity in South Africa, Kenya, and the UAE, appealing to younger and more environmentally conscious consumers. While small compared to dairy, they reflect shifting expectations around health and sustainability. The dairy industry’s adaptability ensures it remains both culturally relevant and commercially resilient.

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Melting Boundaries The Rise of Cheese Consumption in Africa’s Evolving Food Economy

By Fridah Chepkoech

T

he growing transformation in Africa’s dairy sector can largely be attributed to the current rising urbanization rates, expanding middle-class incomes, and shifting dietary preferences. This landscape, once dominated by traditional staples like milk and yogurt, is now embracing cheese as a rising commodity, especially in metropolitan centers and among younger, health-conscious consumers. Ultimately, cheese has broken out of its niche with supermarkets in Nairobi stocking it alongside everyday staples, and specialty stores in Casablanca selling it as a must-have ingredient. It’s now central to fusion cuisine, fast food menus, and even reimagined traditional dishes.

While overall per capita consumption remains modest compared to global averages, the market is growing rapidly. According to Statista, Africa’s cheese market is projected to generate over US$17.5 billion in 2025, with a compound annual growth rate (CAGR) of 8.93% through 2030. Yet, consumption patterns vary widely across regions: Egypt leads with over 4.6 kg per capita, while countries like Nigeria and Ethiopia report less than 0.1 kg3. According to World Population Review, these disparities highlight the uneven penetration of cheese into African diets and the potential for market growth in underserved regions.

This analysis explores the evolving dynamics of cheese consumption in Africa with a focus on consumer trends, dietary shifts, market segmentation, and import dependencies, to understand how this once-overlooked product is reshaping the continent’s food economy.

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COMMODITY UPDATE: CHEESE

CONSUMER TRENDS It is crucial to note that cheese consumption in Africa is principally hinged on urbanization and rising disposable incomes. As more people migrate to cities, their exposure to global food cultures expands, and cheese is increasingly part of the everyday diet.

In South Africa, for example, the cheese market is projected to generate US$459 million in 2025, with per capita consumption reaching 0.5 kg, driven by supermarket access and evolving taste preferences. According to Statista’s South Africa Cheese Market Forecast, the market is expected to grow annually by 5.33% through 2030, reflecting steady demand across both urban and semi-urban regions.

Western diets and fast food culture are reshaping eating habits across the continent. In Kenya, pizza chains like Domino’s and local brands such as Pizza Inn have normalized cheese as a core ingredient. Egypt, with its strong dairy tradition, leads the region in per capita consumption – over 4.6 kg – and shows a growing appetite for processed and imported varieties.

Health-conscious consumers are also influencing the market. Organic and low-fat cheese options are gaining traction, especially among middle-class shoppers in Nigeria and South Africa. According to Sagaci Research, South African consumers are scanning over 3,000 unique cheese products annually, with growing interest in smaller pack sizes and resealable formats for portion control.

Youth-driven demand for convenience foods is another major force. In Nairobi, cheese-stuffed wraps and grilled sandwiches are trending among college students and young professionals.

Nigeria’s urban youth are embracing cheese in burgers, wraps, and street food, despite traditionally low dairy consumption.

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ORGANIC AND LOWFAT CHEESE OPTIONS ARE GAINING TRACTION, ESPECIALLY AMONG MIDDLE-CLASS SHOPPERS IN NIGERIA AND SOUTH AFRICA DIETARY SHIFTS Across Africa, dietary habits are shifting from traditional dairy staples like milk and yogurt toward more processed and valueadded products, including cheese. This transition is most visible in urban centers, where convenience and global food trends are reshaping consumer preferences. According to 6Wresearch, the Africa processed cheese market is projected to grow at a CAGR of 5.7% between 2025 and 2031, driven by urbanization and rising demand for ready-to-eat foods.

Lactose intolerance plays a major role in this shift. With prevalence rates ranging from 50% to 90% across African populations, many consumers are turning to lactose-free and plant-based cheese alternatives. The Africa dairy alternatives market, valued at USD 488.2 million in 2025, is expected to reach USD 688.3 million by 2030, reflecting a growing appetite for vegan and flexitarian diets.

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COMMODITY UPDATE: CHEESE Cheese is also finding its way into fusion cuisine. In Kenya, chapati pizzas topped with cheddar and mozzarella have become a festive favorite. Nigeria’s urban youth are embracing cheese in burgers and wraps, while South African fast food chains increasingly feature cheese-laden menu items.

Notably, cultural acceptance varies. In Morocco, aged cheese is gaining popularity due to increased exposure to global gastronomy and a growing preference for premium dairy products. However, in Ethiopia and parts of West Africa, traditional diets and limited cold chain infrastructure still pose barriers to widespread cheese adoption.

SOURCE: VIRTUE MARKET RESEARCH

MARKET SEGMENTATION Africa’s cheese market is diversifying rapidly, with consumption patterns shaped by product type, demographics, and access channels. According to Statista, the market includes a wide range of cheese types including: hard cheeses like Parmesan and Rumi, soft cheeses such as Brie and Domiati, processed varieties like cheddar slices and spreads, and a growing niche for artisanal cheeses like Wagassi in Benin and Ayibe in Ethiopia.

Consumer segmentation is stark. Urban populations, especially in South Africa, Egypt, and Kenya, drive demand for processed and imported cheeses due to better retail access and exposure to Western diets. Rural consumers, on the other hand, tend to rely on locally made soft or fermented cheeses, often sold through informal markets. Youth demographics favor convenience formats, cheese slices, spreads, and snacks, while older adults lean toward traditional or health-conscious options like low-fat or organic cheese.

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Sales channels are evolving. Supermarkets and hypermarkets dominate in urban areas, offering branded and imported options. Specialty stores cater to premium and artisanal tastes. Informal markets remain vital in rural zones, while e-commerce is gaining traction among tech-savvy consumers, especially in Nigeria and South Africa.

Packaging preferences reflect lifestyle shifts.

Single-serve packets, resealable pouches, and portion-sized formats are popular for on-the-go consumption. Pricing tiers range from budgetfriendly processed cheese to premium artisanal imports. Brand loyalty is emerging, with consumers favoring trusted names like The Laughing Cow, Clover, and Parmalat.

IN NUMBERS

US$17.5 B PROJECTED CHEESE MARKET IN AFRICA BY 2025

IMPORT DYNAMICS Cheese imports play a pivotal role in shaping consumer access and pricing across Africa.

Egypt, South Africa, Algeria, and Morocco are the continent’s largest importers, collectively accounting for over 60% of Africa’s cheese import value in 2024. Egypt alone consumes 683,000 tons, representing 53% of total African cheese consumption, with imports supplementing domestic production to meet demand. According

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to a report by IndexBox, Libya, Morocco, and Algeria are the top importers by value, while Egypt and South Africa also lead in exports The European Union, particularly France and the Netherlands, dominates as Africa’s primary supplier, offering a wide range of hard and soft cheeses. India and Middle Eastern countries are emerging players, supplying processed and shelfstable varieties that appeal to budget-conscious consumers.

Tariffs and trade agreements significantly influence import volumes. Under the African Continental Free Trade Area (AfCFTA), member states are working to harmonize customs duties and reduce barriers, but disparities remain. For example, Kenya applies higher custom rates on select dairy imports to protect local producers.

Meanwhile, food safety regulations, including sanitary and phytosanitary (SPS) standards, are tightening across the continent, requiring importers to meet international benchmarks.

Despite growing demand and expanding trade networks, significant challenges continue to hinder the full potential of Africa’s cheese import market.

Currency fluctuations, especially in Nigeria and Kenya, affect import costs and retail pricing. Cold chain logistics remain underdeveloped, with up to 40% of perishable food lost due to inadequate storage and transport. Local producers also pose growing competition, especially in South Africa and Kenya, where artisanal and specialty cheese segments are expanding.

CONCLUSION & OUTLOOK As explored throughout this analysis, cheese consumption in Africa is steadily rising, driven by urbanization, youth demand, and evolving dietary preferences. The sector, however, still faces persistent hurdles, from fragmented cold chain infrastructure and heavy reliance on imports to cultural hesitations and volatile pricing that limit broader market access. In a recent report

by Statista, the market is projected to reach 1.37 billion kg in volume by 2030, with a CAGR of 8.93%, signaling robust growth potential.

Opportunities lie in expanding local production, investing in cold storage logistics, and leveraging regional trade frameworks like AfCFTA. Governments and private investors should prioritize dairy innovation, food safety standards, and consumer education.

By 2030, cheese could become a mainstream staple across Africa’s urban households that way bridging tradition with modern convenience and reshaping the continent’s dairy economy.

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FOOD SAFETY FOCUS: MILK ALLERGY

Milk Allergy Dilemma How the Dairy Sector is Engineering Safer Milk Consumption

By Martha Kuria

C

ow's milk protein allergy (CMPA), an adverse immune response to proteins in cow's milk such as casein and beta-lactoglobulin, represents a significant pediatric health concern worldwide. It differs from lactose intolerance, which involves digestive issues due to lactase deficiency rather than an immunological reaction. In Africa, where dairy consumption varies by region and cultural practices, CMPA poses unique challenges due to limited epidemiological data, diagnostic resources, and healthcare infrastructure.

PREVALENCE OF COW'S MILK PROTEIN ALLERGY IN AFRICA Epidemiological data on CMPA in Africa remain sparse, with most studies highlighting a need for broader research. In industrialized nations, the prevalence during the first year of life is estimated at 5-15%, though more conservative figures suggest lower rates. In Africa, however, accurate prevalence is unclear due to underdiagnosis and a lack of standardized surveillance.

For instance, in rural Tanzania, CMPA may be as common as in other settings, particularly among agropastoralist communities that introduce cow's milk early in infancy, but no specific prevalence statistics are available for such areas.

In South Africa, the South African Food Sensitization and Food Allergy (SAFFA) study reported a low prevalence of cow's milk allergy at 0.1% among children aged 1-3 years. Urban-rural comparisons in this study showed no significant differences in cow's milk allergy rates, though overall food allergy prevalence was 2.5%, underscoring a potential underestimation due to diagnostic limitations. In Tunisia, representing North Africa, a study of 673 suspected patients identified 262 confirmed IgEmediated CMPA cases (approximately 39%), predominantly in infants (94%), with a median onset at 3 months and diagnosis at 1.25 years. Polysensitization affected 81% of cases, with

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beta-lactoglobulin sensitization at 86%, indicating a rising public health issue in the region. Across Africa, food allergy symptoms range from 3% to 27% in selected regions, but CMPA-specific data are limited, often overshadowed by more prevalent conditions like infections.

HEALTH AND ECONOMIC BURDEN The health impacts of CMPA are profound, particularly in resource-constrained settings where early diagnosis is rare. Symptoms often emerge in infancy, including gastrointestinal issues like blood-stained stools, skin reactions, and respiratory problems, potentially leading to failure to thrive if unmanaged. However, unnecessary elimination of milk and dairy products from diets for allergic children risk malnutrition, exacerbating stunting in regions where dairy is promoted for nutrition.

Worse still, diagnosis in Africa relies heavily on history and physical examination, as advanced tools like IgE tests or skin prick tests are often unavailable due to logistical, technical, and financial barriers.

In rural areas, CMPA is frequently misdiagnosed as infections, leading to inappropriate treatments like antibiotics. Management involves avoidance strategies and alternatives, but limited physician training and resources hinder effective care.

INDUSTRY EFFORTS TO SUSTAIN MILK CONSUMPTION WHILE MITIGATING COW'S MILK PROTEIN ALLERGY RISKS The dairy industry globally is actively pursuing strategies to maintain milk consumption as a vital nutritional source while addressing the challenges posed by cow's milk protein allergy (CMPA).

These efforts emphasize innovations that reduce allergenicity without eliminating dairy's benefits, such as protein, calcium, and vitamins essential for growth and health. Although many initiatives originate from global research and markets, they present significant opportunities for adaptation in developing countries, where dairy plays a crucial role in combating malnutrition amid rising awareness of allergies. In Africa, these technologies offer opportunities to enhance local dairy processing. With malnutrition affecting over 30% of children under five in sub-Saharan Africa, processed hypoallergenic milk could sustain nutritional programs while minimizing allergy risks.

PROCESSING TECHNOLOGIES TO REDUCE MILK PROTEIN ALLERGENICITY A primary approach involves modifying milk proteins through industrial processing to minimize immunogenic responses, allowing continued

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FOOD SAFETY FOCUS: MILK ALLERGY

AFRICA PRESENTS UNTAPPED POTENTIAL FOR A2 MILK ADOPTION, GIVEN INDIGENOUS CATTLE BREEDS LIKE THOSE IN ETHIOPIA AND UGANDA consumption for those with mild to moderate CMPA. Enzymatic hydrolysis, which breaks down proteins into smaller peptides, has been shown to significantly decrease allergenicity. For instance, studies demonstrate that this method, combined with glycation and lactic acid fermentation, effectively reduces the antigenicity of cow's milk proteins, making them safer for allergic individuals.

Fermentation, an old technique, has been found to degrade allergens, with research indicating up to a notable reduction in beta-lactoglobulin and casein reactivity. Probiotic

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integration represents another innovation, where specific strains enzymatically degrade milk allergens. A 2025 review published in PubMed titled Research Progress on Probiotics in Alleviating Cow’s Milk Allergy: A Revie highlights probiotics' role in alleviating CMPA symptoms by modulating gut microbiota and reducing IgE-mediated responses.

DEVELOPMENT OF HYPOALLERGENIC AND SPECIALIZED INFANT FORMULAS The infant formula sector has seen substantial global investment in hypoallergenic options, including extensively hydrolyzed formulas (EHF) and amino acid-based formulas (AAF), which are designed for CMPA management while preserving nutritional equivalence to standard milk. The global hypoallergenic infant formula market was valued at USD 3,841.78 million in 2023 and is projected to reach USD 8,731.10 million by 2031, reflecting a compound annual growth rate (CAGR) of 12.44% driven by increasing allergy diagnoses. Dairy-free variants, often plantbased, are expected to reach USD 2.8 billion in 2025.

In Africa, the baby milk and infant formula market is valued at USD 2.10 billion in 2025, with a CAGR of 6.18% through 2030, indicating growing demand amid urbanization and working mothers. Opportunities lie in localizing production. Leading firms like Abbott and Danone have advanced step-down ladders for formulas, gradually introducing less hydrolyzed versions to promote tolerance.

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PROMOTION OF A2 MILK AS A LOW-ALLERGEN ALTERNATIVE A2 milk, derived from cows producing only A2 beta-casein (excluding the A1 variant linked to digestive discomfort), is promoted globally as a means to sustain dairy intake for those with sensitivities. Research indicates A2 milk may be better tolerated, reducing symptoms akin to lactose intolerance and modulating intestinal microbiota. A recent study published on Annals of Pediatric Endocrinology & Metabolism (APEM) titled Effect of β-casein A2 cow milk supplementation on physical growth, inflammation, growth, and metabolism hormonal profiles in stunted children showed A2 supplementation improved physical growth and biomarkers, suggesting benefits beyond allergy mitigation.

Africa presents untapped potential for A2 milk adoption, given indigenous cattle breeds like those in Ethiopia and Uganda often naturally produce A2-dominant milk. With dairy consumption linked to reduced stunting, breeding programs could scale A2 production, supported by data showing its hypoallergenic properties for CMPA-like symptoms. This aligns with opportunities potentially attracting investments to modernize herds and integrate A2 into school feeding programs across the continent.

EXPANSION OF GOAT MILK-BASED FORMULAS Goat milk formulas are increasingly positioned as a viable alternative for CMPA, offering similar nutritional profiles to cow's milk with lower allergenicity due to differences in protein WWW.DAIRYBUSINESSMEA.COM

structure. Global surveys indicate 65% of experts view them as effective substitutes, often cheaper than EHF/AAF. The goat milk market was valued at USD 1,279 million in 2024 and is forecasted to reach USD 2,581 million in subsequent years, driven by demand for natural options.

In Africa, where goat farming is prevalent, this creates substantial opportunities. A Senegal initiative demonstrated goat milk yogurt's efficacy in addressing infant malnutrition, with nutritional values akin to breast milk. Scaling such developments could involve industry collaborations to fortify local supply chains, particularly in arid regions like the Sahel, enhancing food security while providing CMPA-safe dairy options.

PLANT-BASED MILK ALTERNATIVES AS COMPLEMENTARY OPTIONS While not dairy, plant-based milks support sustained "milk" consumption by offering allergen-free substitutes. The global market is valued at USD 21.35 billion in 2025, growing to USD 35.22 billion by 2032 at a CAGR of 7.4%. In Africa, the dairy alternatives market reaches USD 488.20 million in 2025, expanding to USD 688.27 million by 2030 at a CAGR of 7.11%, with South Africa leading at a 6.7% CAGR. Companies like Oatly and local producers are fortifying these with dairyequivalent nutrients.

African opportunities include leveraging crops like soy and almonds for domestic production, reducing import dependency, particularly for infant formulas, and creating value chains to address milk allergies.

DBMEA

JUNE-SEPT 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

47

SUPPLIER NEWS & INNOVATIONS

IMCD and FrieslandCampina Professional expand EMEA partnership

IFF opens Immersive Experience Hub in Singapore to boost innovation in Asia SINGAPORE - International Flavors & Fragrances Inc. (IFF) has unveiled its Immersive Experience Hub at the Singapore Innovation Center, strengthening its co-creation and product development capabilities in Asia.

The advanced facility provides a multi-sensory, interactive space where IFF can collaborate with clients to conceptualize, test, and refine product ideas in simulated real-life settings. This setup aims to accelerate development, improve alignment with consumer expectations, and enhance market success.

Equipped with 360-degree video technology integrated with scent, taste, sound, and touch, the hub enables virtual tours, contextual tastings, fragrance immersion, and real-time cocreation. The investment aligns with IFF’s innovation strategy, recognizing that Asia is projected to contribute 60% of global economic growth by 2030. “The immersive space transforms how we engage with customers and supports our broader innovation strategy in a region expected to drive 60 percent of global economic growth by 2030,” said Ramon Brentan, site leader of the IFF Singapore Innovation Center and vice president, regional general manager for Greater Asia, Scent.

The hub complements IFF’s adjacent pilot plant, the largest for dairy and beverage applications in Southeast Asia, creating a connected ecosystem from consumer insights to concept creation, pilot production, and commercialization.

Prakash MG, Senior Vice President of IFF Taste for Greater Asia, highlighted that emotion and heritage strongly influence consumer choices. “This space allows us to turn those rich insights into innovation—co-creating with our customers to bring ideas to life faster and in more meaningful ways,” he said.

To mark the launch, IFF introduced the SG60 collection, locally inspired flavors and fragrances based on a survey of 1,000 Singaporeans, celebrating the nation’s 60th birthday. In parallel, IFF relocated its Global Business Services (GBS) center in Hyderabad to a 75,000-square-foot modern facility supporting 600 employees, reinforcing its commitment to growth in Asia.

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EMEA - IMCD, a global distributor and formulator of food and nutrition ingredients, and FrieslandCampina Professional have expanded their strategic distribution partnership across Europe, the Middle East, and Africa (EMEA), effective January 1, 2026.

The agreement builds on earlier collaborations in Italy, the Nordics, Poland, South & East Africa, the UK, and Ireland. IMCD will now act as the sole distribution partner for FrieslandCampina Professional’s full portfolio in additional markets including Germany, France, Iberia, Switzerland, Greece, and several Middle Eastern countries such as Saudi Arabia, the UAE, Jordan, Kuwait, Lebanon, and Bahrain.

“We are excited to expand our partnership with IMCD across these important EMEA markets,” said Mark Stolzenbach, Managing Director Industry & Trading, FrieslandCampina Professional. “IMCD’s strong local presence, customer intimacy, and technical support will allow us to better serve our customers with speed, flexibility, and innovation.”

FrieslandCampina Professional’s product range includes Kievit® fat powders, creamers, foamers, whipping agents, cake emulsifiers, and savoury and sweet enrichers. These solutions support bakery, dairy, beverage, savoury, and nutrition manufacturers with versatile, high-performance ingredients.

IMCD operates in more than 60 countries with a network of over 80 laboratories, including 16 Food & Nutrition application laboratories and four pilot facilities in EMEA. Its regional teams will provide formulation support, technical expertise, and tailored ingredient concepts, helping manufacturers address evolving consumer preferences in nutrition, taste, and texture.

“After many years of successful collaboration, we are proud to be appointed as the lead partner for FrieslandCampina Professional’s B2B go-to-market strategy across Europe, the Middle East, and Africa,” said Marc van Gerwen, Business Group Director, IMCD Food & Nutrition. The companies emphasized their joint commitment to driving growth, codeveloping innovative solutions, and delivering greater value across EMEA’s food and beverage industry.

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dsm-firmenich launches new all-in-one Dairy Safe cultures for cheese protection SWITZERLAND - dsm-firmenich, a global innovator in nutrition, has introduced four new Dairy Safe, all-in-one, label-friendly solutions for cheese culture rotations. The new cultures deliver assured bioprotection through improved phage robustness, higher temperature resistance, controlled eye formation, consistent acidification, and enhanced flavor development for semi-hard, hard, and continental-style cheeses.

Dairy Safe combines nisin-producing and nisin-immune strains. The nisin-producing and acidifying Lactococcus lactis strains prevent butyric acid fermentation and inactivate spoilage bacteria such as Clostridia tyrobutyricum, reducing late blowing and defects. Meanwhile, the nisin-immune starter cultures ensure consistent acidification and taste similar to standard starter cultures.

Available in two taste directions—buttery savory or sweet bouillon—the cultures are suitable for cow, goat, or sheep milk and support organic claims. Pim van Hee, Global Business Director Cheese Cultures at dsm-firmenich, said: “Spoilage can be devastating to cheesemakers—for quality and profitability.

That’s why we set out to develop a new generation of all-in-one protective cultures that give cheese producers complete peace of mind that they are protecting their product, their brand, and profitability with a single label-friendly solution.”

Unlike preservatives such as lysozyme and nitrate, Dairy Safe supports clean-label production, is non-dairy allergenfree, and enables high-value whey output. The newly launched strains are more temperature robust than earlier versions, accommodating broader cheese production while ensuring faster flavor development, reliable gas production, and uniform eye formation.

According to Evandro Oliveira de Souza, Global Senior Vice President at dsm-firmenich, the solutions help cheesemakers meet evolving consumer demand for additive-free, natural, and healthy products. With 67% of European consumers avoiding unfamiliar ingredients and 10% of new cheese launches carrying additive-free claims, Dairy Safe offers producers a competitive edge in quality, safety, and consumer trust.

Tate & Lyle marks 75 years of pectin production in Germany GERMANY - Tate & Lyle is celebrating 75 years of pectin production at its Großenbrode plant on Germany’s Baltic coast, a site that has grown from modest beginnings in 1950 into a globally recognised centre of ingredient innovation.

Founded with the vision of harnessing plant-based ingredients, Großenbrode is today one of the world’s leading producers of citrus peel-derived pectin. Its products are used in a wide range of applications, from jams and yoghurts to dietary supplements, cosmetics, and household goods. Pectin’s functionality as a gelling, thickening, stabilising, and protein-protecting agent makes it a key ingredient in everyday consumer products.

Reflecting on the milestone, Nick Hampton, CEO of Tate & Lyle, said, “Today, with the support of the Großenbrode site, Tate & Lyle is the world’s leading producer of pectin. The pectin from this plant is sustainably sourced, and we are very proud of the way the plant looks to operate in a way that minimises its environmental footprint and works in partnership with the local community.”

Sustainability is central to operations at Großenbrode, which recycles biosolids to farmland, sends zero waste to landfill, generates electricity and steam from biogas, and reduces emissions through solar energy. The plant’s culture is also shaped by generations of employees, many from the same families, WWW.DAIRYBUSINESSMEA.COM

who contribute not only to production but also to community initiatives such as charity fundraising, school partnerships, and local safety efforts.

The site enters a new chapter following Tate & Lyle’s acquisition of CP Kelco in November 2024, positioning Großenbrode within a global network of 25 plants. Plant Director Sönke Schweiger praised the transformation, calling it “a testament to the hard work, dedication, and innovation of our entire team.”

JUNE-SEPT 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

49

SUPPLIERS NEWS

GEA launches EvoHDry monitoring system to boost reliability in dairy and beverage plants GERMANY - GEA has rolled out GEA InsightPartner® EvoHDry, a next-generation digital monitoring system designed to improve reliability and efficiency in dairy and beverage processing. The solution targets complex industrial operations such as infant formula, condensed milk, cream, and cheese production, where uninterrupted processing is critical.

The platform uses real-time monitoring and predictive analytics to detect early warning signs of equipment degradation and prevent failures. By continuously tracking parameters such as vibration, temperature, pressure, and flow, operators gain access to system health data through both an app and a webbased interface.

Unlike traditional SCADA systems that generate overwhelming alarms, EvoHDry prioritizes the most critical issues, providing predictive insights and expert maintenance guidance. This helps address skilled technician shortages and enables plants to plan maintenance more efficiently.

The system combines sensors, links, and an edge gateway for local data processing, operating independently of customer IT infrastructure to minimize cybersecurity risks. Data is then securely transferred to the GEA Cloud and Portal, where proprietary modeling and certified vibration specialists validate machine health.

Angela Yeung, Digital Portfolio and Strategy Lead for Liquid & Powder Technologies at GEA, said the solution reduces unplanned downtime, lowers operational costs, and ensures stable output. Tailored for evaporators, spray dryers, pumps, and other rotating equipment, EvoHDry covers the full production process, including vacuum stages and Clean-in-Place (CIP) cycles.

Drawing on decades of OEM expertise, the platform helps operators move from reactive to proactive maintenance strategies. EvoHDry is part of GEA’s broader Service Performance Partnership, which integrates digital tools with service expertise to improve equipment availability, productivity, and sustainability. With this innovation, GEA is advancing datadriven maintenance to support manufacturers in achieving more efficient and reliable production.

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JUNE-SEPT 2025 | DAIRY BUSINESS MIDDLE EAST & AFRICA

Brenntag and Lallemand expand enzyme collaboration into North America

NORTH AMERICA - Brenntag, the global market leader in chemicals and ingredients distribution, has expanded its exclusive business collaboration with Lallemand Bio-Ingredients Food Enzymes into North America. The agreement builds on a partnership established in 2024 in Europe and now introduces Lallemand’s Nutrilife® baking enzyme portfolio to customers across the United States and Canada.

Through this collaboration, Lallemand will work with Brenntag Nutrition & Food to deliver commercial and technical expertise, giving customers access to a comprehensive and growing enzyme portfolio. Nutrilife® enzymes are widely recognised for their performance, ease of use, and formulation flexibility, making them suitable for various applications in the baking industry and beyond.

Lallemand is a global provider of fermentation-based enzymes with a strong focus on clean-label and sustainable innovation. Its expertise extends from traditional baking to plant-based foods and functional food systems. The agreement strengthens the company’s global reach and positions its enzyme solutions within North America’s dynamic food sector.

Kevin Hack, Regional President, Nutrition North America at Brenntag Specialties, said: “We are thrilled to announce our new collaboration with Lallemand in North America, designed specifically to bring cutting-edge enzyme innovations to the baking industry. By integrating these advanced solutions into our portfolio, we aim to better support our customers in creating more sustainable, functional and high-quality baked goods.”

Lars Asferg, President of Lallemand Bio-Ingredients, added: “Our expanded partnership with Brenntag offers a strategic platform to extend Lallemand’s baking enzyme innovations to a wider customer base. With Brenntag’s robust distribution network and technical support, combined with our century-long expertise in fermentation and microorganisms, this collaboration is a natural synergy.” Founded more than a century ago, Lallemand remains a privately owned Canadian company with global expertise in yeasts, enzymes, and specialty food ingredients.

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