6 5. juni 2020 133. årgang
NYT FRA MEJERIINDUSTRIEN
Theme: Sustainable food production
Nordic dairy companies with solutions and challenges – page 3
Nordic suppliers – contributions to sustainability – page 8
International Food Contest cancelled in 2020 – page 22
Help support the body’s own immune defense with probiotics Chr. Hansen enables you to innovate your dairy portfolio with the world’s most documented probiotics
[ EDITORIAL ]
Welcome to the Nordic Dairy Universe Dear reader, 2020 is the year where almost all plans and events were disrupted by corona no matter if it comes to business or private matters. For the Nordic dairy industry 2020 will count two regretful postponements. The Nordic Dairy Congress in May as well as the International Food Contest (IFC) in September/October were events, where hundreds of Nordic Dairy people would meet to network, make business and get learnings. In this context we believe that this special edition of Mælkeritidende with focus on Nordic Dairy Industry is particularly relevant. The focus upon sustainable dairy production is more relevant than ever – and those of you who consider to participate in Nordic Dairy Congress 2021 can get a preview of what is waiting in Malmö next year. By the way – we still expect FoodTech in Herning to be an interesting meeting point for the dairy sector and their suppliers.
We notice a growing interest in Nordic dairy topics. Therefore we have strengthened our communication in this field with this publication, which is distributed to 620 dairy employees in Sweden, Finland, Norway and Iceland, 300 in Denmark – in addition to the normal file of 1750 Danish subscribers. This is complementing our digital newsletter Dairy Nordic (-see p. 3). The Nordic edition consists of three sections: 1: An editorial part about sustainable dairy production in Arla, Valio and Tine – and a comment from the Danish Dairy Board. 2: News and advertisings from Nordic suppliers. 3: Ordinary Mælkeritidende (-in Danish).
BY LARS WINTHER, EDITOR
We hope you will enjoy the content and the glance into the Nordic dairy sector being one of the most advanced and rich in tradition in the world.
[ CONTENT ] 14
Editorial part: 03 Intro: Nordic dairy companies with solutions and challenges 03 Dairy Nordic 04 Arla: Taking action for a better future 06 Tine: A natural part of TINE 07 The Dairy industry believes in sustainable production
26 IFC Water Congress: Are you updated on the water use in your food company?
Nordic Suppliers:
29 Briefly
08 Baumer: Save ressources on your CIP
30 Nordic dairy organizations
10 Chr. Hansen: Innovate your dairy portfolio with Chr. Hansen’s probiotics
32 Nordic Dairy Congress
12 Tetra Pak Filtration: Optimization and sustainability are top priorities – both now and in the future 14 Lyras: Keeping it cold for a sustainable future 16 Au2mate: Sustainable solutions through process automation 18 Afry: Afry as a sustainability partner
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22 FoodTech: FoodTech is so ready 24 SKY-LIGHT: Single-used plastic spoons will be banned from 2021. – Are you ready?
05 Valio: Together we make life better
16
20 FORCE Technology: Hygienic integration and cleaning efficiency in the dairy industry
34 Briefly Øvrigt Mælkeritidende 35 Kort fortalt 36 Foreningsnyt & job 37 Personalia 38 Leverandøroversigt 39 Kalender og mejeristhus
[ SUSTAINABLE FOOD PRODUCTION ]
Nordic dairy companies with solutions and challenges The globe faces several challenges in terms of climate threat, population growth and overconsumption of resources. Food production is an important feature for the future and crucial for global health, hunger and environment. It is directly and indirectly affecting a number of the UN’s 17 sustainable development goals. Six of these are particularly relevant for food production. This also includes the dairy industry, which on one hand has challenges regarding climate and environment - first and foremost at the primary sector level with cows’ methane emissions. On the other hand, the industry has a number of solutions with foods with a unique nutritional content that can help solve hunger and lifestyle disorders. In this context, Nordic dairy companies are among the most progressive and have set a number of ambitious goals for the products and production forms for the future. In the following pages, the three major Nordic dairy groups, Arla, Valio and Tine, explain their work on the UN’s sustainable goals, and Danish Dairy Board comments upon the Rotterdam declaration.
United Nations Sustainable Development Goals – six with specific importance to food production: GOAL 2: Zero Hunger End hunger, achieve food security and improved nutrition and promote sustainable agriculture GOAL 3: Good Health and Well-being Ensure healthy lives and promote well-being for people at all ages
GOAL 6: Clean Water and Sanitation Ensure availability and sustainable management of water and sanitation for all GOAL 12: Responsible Consumption and Production Ensure sustainable consumption and production patterns
GOAL 13: Climate Action Take urgent action to combat climate change and its impacts GOAL 15: Life on Land Protect, restore and promote sustainable use of terrestrial ecosystems, sustainably manage forests, combat desertification, and halt and reverse land degradation and halt biodiversity loss
DAIRY NORDIC – digital news in English every Monday Dairy Nordic is the name of a new product from Mælkeritidende: An English newsletter. The content is a collection of articles from the Mælkeritidende news stream, which focuses on Nordic dairy conditions. - We believe there is a need for joint Nordic communication in the dairy sector. While we in Denmark are quite well covered with both Mælkeritidende, Danish Agriculture and Food Council (Landbrug & Fødevarer) and other medias, dairy matters are less visible in the other Nordic countries. This is why we believe in the interest of an English-speaking dairy media, says Lars Winther, editor of Mælkeritidende. He also points to the existing collaboration with the Swedish Mejeritekniskt Forum, where
Mælkeritidende produces Swedish dairy news twice a week, which contributes to the launch of the project. - That is the reason why we already follow the dairy industry in Sweden - and partly in Norway and Finland. By gathering the news, we can deliver a newsletter with value to readers in all countries, says Lars Winther. - Finally, it is no secret that several of our
advertisers operate jointly in the Nordic region and have hence shown an interest in communicating more broadly. And just as Danish UPDATE targets a sharp, industry-specific group of decision makers in the dairy industry, we expect Dairy Nordic to be an interesting advertising platform, says Lars Winther.
Dairy Nordic and the English speaking articles are regularly placed in a special English section on www. maelkeritidende.dk/dairynordic
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TAKING ACTION for a better future For Arla protecting the environment is essential to producing products that support a nutritious, sustainable diet.
Arla has had a focus on sustainable production for many years, but has in recent years accelerated the journey and set ambitious goals to reduce climate impact by 30% in 2030 and have a carbon neutral dairy production in 2050, across the entire business, including farmer owners' milk production across seven European countries. Dairy farming Climate Checks are offered to all Arla dairy farmers in 2020, giving specific suggestions for activities that can reduce greenhouse gas emissions. Feed optimization and slurry are very important areas to manage correctly in order to minimize emissions. This will create one of the world's largest dairy production databases. In addition to biogas projects, a number of farmers have also erected wind turbines, which produce green energy equivalent to 61 pct. of the total energy consumption of Arla’s farmers. Supply Chain (supply of raw materials) Switching to green energy is central. One of the primary initiatives is support for several large biogas plants, where biogas replaces natural gas in the production of electricity and heat, which is used at the large
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dairy plants as well as on the farms and among other consumers. The degassed slurry is returned to farmers as effective manure. Thereby you have a circular process and a green loop. Arla had a target of 50 pct. green energy at the dairies in 2020 and is currently at 33% (2019) - primarily through biogas and wood chip-fired plants. Transportation Conversion to renewable fuels varies from country to country – among other as a result of various national aid schemes. The heavy trucks are converting to biodiesel - and as an experiment to biogas - just as light transport is heading for new electric vehicles or biogas. Packaging New packaging types significantly reduce CO2 emissions. For example, more than 1 billion milk cartons have been converted to climate friendly and bio-based materials in 2019. - 600 million fresh milk cartons made renewable, and 560 million yogurt pots are made recyclable - cutting 7,330 tonnes of carbon. Recirculation and recycling are primary focus areas, which is done in collaboration with municipalities and renovation companies.
BY KRISTIAN ERIKNAUER, VICE PRESIDENT CORPORATE RESPONSIBILITY, ARLA
Distribution & Dairy Development Production and distribution of Arla products in third world countries is linked to aid programs for local milk production, which includes the production in Nigeria and distribution Bangladesh among others. Food Waste Arla has a goal of reducing food waste by 50 pct. in the period of 2015-2030 and is working on identifying and reducing sources of waste in production, as well as working with customers on better planning and to inspire consumers to reduce their food waste. Health All products must meet several nutritional criteria on the minimum protein and calcium content, as well as a maximum limit of sugar, salt and fat. Furthermore, naturalness criteria are used in order to minimize the number of artificial additives to ensure products with only few, natural ingredients and an absolut minimum of artificial additives. Climate impact on food production must be seen in the context of the nutritional effect of given food. Calculations show that milk products have a high nutrient content compared to the climate imprint.
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BY HELENA KARHUJOKI COMMUNICATIONS MANAGER
Together we make life better Valio will be a part of the solution to global challenges of sustainability.
We at Valio produce healthy food to fuel everyday life, and we bring people together. In doing so, we create jobs for thousands. Food production is based on the resources nature gives us. We are aware of our environmental and climate impacts, and it is our responsibility to reduce them. At the same time, we are determined to improve animal welfare. We are part of the solution to sustainability challenges. Here we present some of our work.
use manure to produce biogas, which is a replacement for fossil fuels in transportation, and we reduce emissions from peatlands drained from wetlands. Towards the end of the chain, the climate impacts are reduced through energy-efficiency improvements at plants, optimised transport routes, eco-friendly packaging, and reduced waste in production, at the store and in the consumer’s home.
Towards carbon-neutral dairy 2035 Our goal is to cut milk’s carbon footprint in Finland to zero by 2035. The focus of our work is on reducing emissions, not offsetting them. Carbon-neutral milk means that at least the same amount of emissions is reduced and removed from the atmosphere as is generated on the dairy farm, in transportation, at the plant, in the manufacturing of packaging, and elsewhere along milk’s journey. We will move towards our 2035 goal along three routes in particular: We bind more carbon dioxide into grass fields than now, we
Improving animal welfare We are proud of the work done over the years at dairy farms to improve animal welfare. In 2019, about 95 percent of the milk was from farms that receive a sustainability bonus. Preventive animal healthcare, like regular healthcare visits by a veterinarian, is one of the prerequisites for the bonus. By the end of 2020, all dairy farms must commit to the sustainability bonus requirements. Responsible sourcing and food safety The three most important areas of responsible sourcing are food safety, social responsi-
bility, and environmental responsibility. We verify the quality, safety and origin of all the raw materials and packaging materials we source. Also our suppliers and subcontractors have committed to our responsible way of operating. Nutrition agreements on sugar and salt The aim of the Finnish Government’s Nutrition Committee’s Nutrition Agreement Model is to encourage food service operators to promote high nutritional quality in diets. The three agreements we have signed are to help people reduce their salt and sugar use, as well as to make lower-salt recipe choices. • Reducing salt with the minerals in milk: Valio ValSa® milk salt replacing regular salt in cheeses and spreads • Adding the amount of salt to all Valio’s own recipes at Valio.fi (completed, almost 5 000 recipes) • During 2015–2020, we will double the number of products that are unflavoured, sugar-free, and with 20 to 50% less sugar than before
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BY BJØRN MALM, HEAD OF SUSTAINABILITY
A natural part of TINE TINE believes that climate change has become so severe and close to many peoples’ hearts that changes for a better climate will be driven forward.
TINE lives by processing milk for various dairy products, and major changes in nature and climate will hit us hard. We, therefore, have a strong self-interest in contributing to the sustainable use of the earth’s resources and to limit climate change. TINE’s goal is to create the greatest possible value from the owners’ milk production. We believe that the winners of the future will be those who develop and supply products and services in a way that combines social and environmental responsibility with their own profitability. Our goal is therefore an economic and sustainable value creation where we contribute positively to our environmental and social environment. This is what we at TINE call sustainable value creation. RENEWABLE PACKAGING In 2019, implementation of TINE began a new and ambitious packaging strategy. Our ambition is that all packaging in TINE will be based on renewable or recycled raw materials by 2023. End of 2019, 76 per cent of our packaging is renewable.
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During 2019, we have tried to find a more functional and sustainable container and lid for our cooking products. Close collaboration with Kiwi has made it possible to launch and test TINE Light Sour cream in cardboard cartons on a large scale. We experience both positive and critical feedback from customers and consumers. The carton may seem unstable and the tag may be difficult to remove. However, sales demonstrate that our consumers welcome such an environmentally friendly solution. With the test launch of 18 per cent of Light Sour cream in cardboard cartons, TINE has taken an important step towards more fibre-based packaging for cooking products and yogurt. TOWARDS ZERO EMISSIONS IN 2025 We expect increased access to renewable energy in the form of district heating, electricity and bioenergy for our dairy production. However, it is more uncertain to what extent and when renewable fuel will be available for our transport. As a result of our planned environmental measures and the rapid development of
technology, TINE has set itself the target that by 2025 we will only use energy and fuel based on renewable raw materials. End of 2019, 65 per cent of our energy used in production and transportation is renewable. #KUKRAFT (#COWPOWER) – BIOGAS ON MANURE In 2017, TINE launched the #Kukraft concept on the transport side, an exciting environmental program for using biogas based on livestock manure. The 200 000 Norwegian cows that supply milk to TINE become important contributors to achieving this goal. At the end of 2019, TINE has ten lorries using biogas. In 2020, we expect to take delivery of another ten lorries using biogas. #Kukraft and biogas from livestock manure are an important measure for TINE to reach its goal of using only renewable energy and fuel by 2025. For more information about our work, see our sustainability report 2019
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The dairy industry believes in sustainable production Danish Dairy Board is experiencing great support in meeting the UN’s 17 Sustainable Development Goals. The dairy industry supports the UN’s 17 global goals for sustainable development. As the only business sector, the International Dairy Federation (IDF) has signed the Rotterdam Declaration, committing to the UN goals in terms of food safety, nutritional solutions and social development for the many millions of farmers and employees in the industry. They have also committed to develop a responsible production in a climate-friendly manner, where the industry is probably facing the greatest challenge in the form of methane gas emissions from dairy cows. It has now been 4 years since Jørgen Hald Christensen, director of Danish Dairy Board, signed the Rotterdam declaration on behalf of the Danish dairy industry. And he is quite confident. - The dairy companies are really working hard to reduce the climate pressure at all
stages of production, and we can see a number of concrete results when it comes to water and energy consumption, transport, and packaging, says Jørgen Hald Christensen. He also believes that the challenge of cows’ methane gas emissions can be solved. He sees, among other things, exciting research into the microflora of the cow stomach, feed composition and breeding. This also includes the Danish Dairy Research Foundation, which Danish Dairy Board manages with support from the Milk Levy Foundation. - Here we can contribute by channelling research funds into projects that address the climate challenges, says the director, who sees a number of important tasks for national and international trade organisations. - As an industry association, we must bring the companies together and ensure knowledge sharing and dialogue with the surroundings - both nationally and internationally, he says. IDF has important tasks as well. - IDF is focused on developing objectives and universal measuring tools for CO2 emissions, so we can document lower climate impact to the environment, says Jørgen Hald Christensen. LARS WINTHER
THE DAIRY DECLARATION OF ROTTERDAM - signed by FAO and 30 IDF-members, among these Denmark, Norway and Finland. We agree to: • Take an integrated approach to promote the sustainability of dairy systems, jointly taking into consideration social, economic, health and environmental dimensions; • Give particular attention to the needs of family farmers, small holders and pastoralists; • Build, implement and disseminate tools and guidelines to facilitate the identification and adoption of sustainable practices in the dairy sector; • Build capacity in support of sustainable practices and provide enabling conditions; • Measure and report on sustainability outcomes. • Strengthen multi-stakeholder dialogue for consensus building, reviewing progress and continuous improvement.
Jørgen Hald Christensen, CEO in Danish Dairy Board.
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Save resources on your CIP Save water, cleaning agents, and costs with the high-speed CombiLyz conductivity sensor from Baumer. Milk, water, lye, water, acid, and water again: Cleaning a system for processing and filling food (clean in place, CIP) consists of an intricate choreography of process steps, during which different liquids alternately flow through the pipes and tanks. As these media cost money and burden the environment they should be used as sparingly as possible and recycled. The CombiLyz conductivity sensor from Baumer is an indispensable assistant for the phase separation of food materials, water and cleaning agents. It measures the electric conductivity of the flowing medium very precisely and uses this as the basis to deduce the type of medium and its concentration. At the same time, it is faster than comparable sensors available on the market – thanks to the short reaction time of the temperature compensation, the precise measured value of the conductivity is available within only 15 seconds, as opposed to after 50 seconds as with competitors’ sensors. Accordingly, the control can react faster and separate the individual phases by actuating valves. Saves 100,000 liters of water per year ”Calculations have shown that food-processing plants using the CombiLyz conductivity sensor during the clean-in-place process have a substantial cost reduction for water and cleaning agents,” em-
phasizes Stefan Blust, Food & Beverage sector manager at Baumer, adding that this considerably increases the overall equipment effectiveness (OEE). The great savings potential is demonstrated by Granarolo, Italy’s largest dairy processing operation. At its plant in Bologna, tanks, pipelines, and thermal treatment systems are cleaned up to 30 times per day. ”Thanks to the quick temperature compensation of the CombiLyz, we can save more than 100,000 liters of water per year at every measuring
Company contact: Mikkel Damkjær Hansen Sales & Marketing Manager Baumer A/S Phone +45 89317611 mdhansen@baumer.com www.baumer.com
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Baumer Group The Baumer Group is an internationally leading manufacturer of sensors, encoders, measuring instruments and automated image-processing components. Baumer combines innovative technology and customer oriented service into intelligent solutions for factory and process automation and offers a uniquely wide range of related products and technologies. The family-owned company has around 2,700 employees with manufacturing facilities, sales offices and agents in 38 offices and 19 countries, always close to the customer. With consistently high quality standards worldwide and a huge potential for innovation, Baumer brings their customers critical advantages and measurable added value across many industries. For more information, visit www. baumer.com.
[ SUSTAINABLE FOOD PRODUCTION ]
point,” explains Bruno Landuzzi, the responsible manager for maintenance and pasteurization at Granarolo. Companies who want to find out how much they can save can do so with the help of the Savings calculator CIP from Baumer. The secret of the quick temperature compensation of the CombiLyz AFI is its lid made of PEEK plastic with a one-piece hygienic design. It contains the inductive sensor elements for measuring the electric conductivity and the temperature sensor. The sensor tip has a low thermal mass and a low thermal transition resistance, allowing the temperature sensor to react very quickly to even very great temperature fluctuations. Only sensors with two-part lids, in which the tempera-
ture sensor is located underneath metal, are faster. However, frequent temperature fluctuations wear off the transition between plastic and metal, causing these sensors to fail more frequently and making them not safe for use with food. Usability ”Beyond the Standard” The short reaction time is only one of the distinguishing features of the CombiLyz AFI. It also sets new standards when it comes to user friendliness. The colored touch display enables easy parameterization, and freely definable conductivity areas can be allocated to any display colors, for example, blue for water and red for acid. This way, it can be seen from a distance which medium is passing through
Water conservation made easy Savings of up to one million liters of media
the pipes at any given moment. The sensor transfers its measured values via a 4…20mA interface with optional HART protocol. In addition to the standard version, CombiLyz AFI4, in which the entire sensor is contained in a single housing, there is also the CombiLyz AFI5 for tight areas. In this version, the sensor element and display are separate and connected via a cable, which facilitates its positioning. No matter which variation the user chooses, both have an IP69k stainless steel housing, which means they are suitable for high-pressure steam cleaning. Further information: www.baumer.com/savings-calculator
Increased efficiency with the same food safety The CombiLyz ® AFI provides tremendous media savings during phase separation in the CIP process. Up to one million liters per year can be saved for each measuring point with the quickly reacting, hygienic, and robust conductivity sensor. Use the CIP calculator to calculate your savings potential: www.baumer.com/save-resources
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Innovate your dairy portfolio with Chr. Hansen’s probiotics Each year, millions of people across the globe suffer from respiratory discomfort and flu-like sickness. These conditions can be difficult to avoid, so we need to rely on our immune systems to fight them – or, better yet, support us to not get them in the first place. Consuming foods containing probiotics – such as Chr. Hansen’s L. CASEI 431®, BB12®, and LGG® strains – may help strengthen our immune response, allowing us to remain healthy, all year long.
Interest in better health is on the rise While probiotic products have traditionally been seen as beneficial to digestive health in particular, recent years have seen a growing interest in using probiotics to improve immunity. This reflects a longerterm trend that suggests consumers are increasingly committed to maintaining good health, and understand that wellness must be supported by healthy choices.
What are probiotics? Probiotics are live bacteria that can be associated with some specific health benefit areas when consumed in proper quantities. The scientific definition for being classified as a probiotic is that products must satisfy three criteria: they must contain live bacteria; have health benefits that are supported in human studies; and have an established proposed CFU level for obtaining those benefits. While the scope of uses for probiotics is still being explored, specific strains have demonstrated some benefits for enhancing immunity.
Probiotics add value to traditional dairy products The growing interest in probiotics among consumers represents a unique opportunity for dairy producers to capture additional value and differentiate their products. Consumers expect probiotic benefits from foods that have a credible connection to fermentation, and dairy products with ancient fermentation histories, such as yogurt and kefir, are natural choices for those seeking probiotic benefits. “At Chr. Hansen, we know that good health is fundamental to wellness. We are committed to nourishing the whole consumer by creating probiotic strains that enhance dairy products while supporting the wellbeing of those who enjoy them,” says Lars Bredmose, Senior Director, Dairy Health at Chr. Hansen. With Chr. Hansen’s scientifically demonstrated strains, innovation can be brought to any fermented milk application, including kefir, drinking yogurt, skyr, and Greek yogurt.
Probiotics may support the immune system Respiratory discomfort and flu-like conditions – including fever, cough, and a sore throat – can impose a burden on families and societies, as those who experience discomfort may be absent from work and may require health intervention. The World Health Organization reports that every year, 3-5 million people worldwide experience a combination of discomforts that include a runny nose, chills, fatigue, sore throat and sore muscles1. In Denmark alone, the Danish Microbiology Database estimates that approximately 12,000 people suffered from flu-like symptoms from October 2018 to May 2019, and an average of 130 people reported flu-like condition to their doctors each week during that period2. Numerous well-designed studies suggest that specific probiotic strains may play a role in supporting and maintaining a healthy immune system, helping to avoid the onset of respiratory discomfort and flu-like conditions. In particular, the L. CASEI 431®, BB-12® and LGG® strains have been studied in high-quality clinical trials. For children and adults, supplementing with these strains has been associated with fewer incidences of respiratory discomfort.
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CHR. HANSEN
Disclaimer: This is business-to-business and Healthcare professionals communication on ingredients intended for consumer goods. It is not intended for final consumers of final consumer goods. The statements contained herein are not evaluated by authorities nor by the U.S. Food and Drug Administration. Any claims made towards consumers remains the sole responsibility of the marketer of the final product and the marketer should conduct their own legal and suitability investigations to ensure that all national requirements are followed. The products are not drugs and are not intended to prevent, cure or treat any diseases. The information provided herein is to the best of our knowledge and belief, true and accurate. The information presents and summarizes among others clinical data obtained on the product(s). This is for information purposes only. References 1 Jespersen et al. Am J Clin Nutr 2015;101(6):1188-96 2 Statens Serum Institut, Influenza season 2018/19, 26 June 2019
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Increase value in dairy with the world’s most documented probiotics Chr. Hansen’s range of food cultures includes the scientifically studied nu-trish probiotic strains for all fermented milk products: Bifidobacterium, BB-12® L. rhamnosus, LGG® Learn more at chr-hansen.com or contact CHSCAN@chr-hansen.com for more information
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Membrane filtration:
Optimization and sustainability are top priorities - both now and in the future Highest food safety and quality, sustainable production, and optimized and integrated solutions will continue to be the core of all Tetra Pak Processing’s activities in the future. In the field of membrane filtration, new solutions within milk and plant-based products are constantly in the mold.
About Tetra Pak Tetra Pak has more than 25,000 employees. Customers are served locally by market companies in Europe, the Middle East, Asia, Oceania, and the US. Membrane filtration can be installed in all types of dairies and plant-based food productions, either for produc tion of specialty recipes or for r euse of water from various product streams.
New product areas Our dairy customers are working relentlessly to meet new demands from consumers; quickly, efficiently, and with the highest utilization of raw materials. One market in strong growth is protein concentration of goat and sheep whey for baby food especially in China, where products with special properties and nutritional benefits are in demand. These types of milk come into the picture because they are easier to digest than cow’s milk and have properties that are closer to breast milk. Also, the lower lactose content in goat’s milk, compared to cow´s milk, makes it interesting. Standardization of the same milk types for cheese is a growing market as well. Plant-based alternatives to the classic dairy products such as cheese and yogurt in addition to concentrated plant proteins from grains, nuts, and beans for a wide range of foods are also a major area of growth for our customers in the food industry. Higher dry matter content The development in the concentration of dry matter from whey and milk is a constant focus area. Both because a higher solids content ensures savings on transportation costs for the next stage of the production chain, as well as savings on the consumption of water and power for the evaporation into powder. Within a few years, we expect to reach a dry matter content of approx. 45% by RO concentration. This makes filtration an even more interesting technology for customers, because improved raw material utilization and thus efficiency and sustainability go hand in hand. Whey as a clean-label premium product A refinement of the bacterial and fat rich WPC60 fraction that results from bacterial removal on whey is a growing market, just as we will see further fractionations of whey
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proteins or casein. An example is filtration to separate alfa-lactalbumin and beta-lactoglobulin for infant nutrition, as filtration is a cheaper solution compared to other alternatives. At the same time, we partner with other protein fractionation players, with demand for ever-cleaner fractionation being one of the most important business drivers. Removal of calcium is an important part of the filtration process. The calcium content is crucial for the concentration of dry matter. Removing calcium from the UF permeate not only achieves higher solids content, but, equally important, avoids acid dosing in the whey to keep the calcium dissolved. Thus, the whey can be classified as clean label, which many customers want. In addition, the removal of calcium in lactose powder production means that the evaporator has a longer production time and requires less cleaning.
Cradle-to-grave development of membranes New types of membrane, where we ensure an even higher utilization of raw materials, will see the light of day; a process which is well under way. Furthermore, there is a challenge regarding disposal of the polymer membranes, which we also work with our membrane suppliers to solve. Where the ceramic membranes have a lifetime of approx. 10 years, there is greater replacement of the polymer membranes, which typically lasts 1-3 years.
booster pumps, is an example. Another software solution is Green Flush, which reduces water consumption during flushing with up to 40%. Our dedicated water optimization specialists offer a review of production to ensure that as much water as possible is recycled rather than discharged as wastewater. A business area that is growing rapidly as costly water is, or within a few years, becomes the most critical resource in keeping food production running. TETRA PAK FILTRATION SOLUTIONS
Reduction of water and power consumption The new filtration systems from Tetra Pak have optimized water and power consumption. For existing systems, customers are offered energy-saving upgrades. The patent pending VarioBoost software, which significantly reduces the power consumption of the
Upgrade your filtration system to highly sustainable
Driven by our strong focus on sustainability, we have developed a number of features to reduce the environmental impact of your filtration system: www.tetrapak.com/sustainable-filtration/ Tetra Pak,
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and PROTECTS WHAT’S GOOD are trademarks belonging to the Tetra Pak Group.
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Keeping it cold for a sustainable future Lyras has together with several dairies produced a number of different cheese, which shows greater yield and great flavour, when raw milk is cold pasteurized with a CPS System.
Pasteurization and bactofugation are major components of all modern cheese production, ensuring both quality and food safety. However the processes are costly in several contexts. First of all, the energy consumption of the two machines are quite considerable. Second of all, the characteristics of the milk changes as it is heated and subjected to mechanical stress. And finally, the bactofuge requires high maintenance due to wear and tear. Lyras manages to overcome these challenges with their CPS - Cold Pasteurization System. An innovative way to process the milk, where a short treatment with UV light inactivates bacteria and spores in the milk. This leaves you with milk that has numerous exciting properties. - By utilizing the capabilities of our cold pasteurization technology, we are able to turn off the pasteurizer and bactofuge. This means we only use 3.5 kwh per ton of raw
CPS is a compact system that is easy to integrate into pre-existing production lines.
milk. Furthermore it reduces CIP time significantly, says Mathias Kræmmergaard Kristensen, chief designer and CTO Greater yield The big surprise, however, was the amount of cheese produced. In fact, the cheese yield was up to 10 pct. higher when using cold pasteurization. - We expected a higher yield but nothing like this. There is a significant decrease in the protein content of the first whey, which supports higher transition figures and higher cheese yield. The milk coagulation property was also clearly improved with strong coagulum and a larger amount of cheese than expected by the milk volume, adds Rasmus
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Mortensen, CEO of Lyras. He also points out that all the chemical analyses are within the norm, while the bacteriological ones are below the norm - and that maturation after half a year goes according to plan. - We have produced a larger number of Danbo and Havarti cheeses, and the observations are the same. After six months, the cheeses continue to mature really well, he says. Pure taste Finally, the flavour has proven to be outstanding with a unique taste and texture - When you avoid heating the milk it can actually be tasted in the cheese, which have a very pure taste and at the same time a nice
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structure. This also stems from the fact that the cheeses have been treated much more gently, so that the good qualities of the raw milk is still present at the highest quality to the consumer, says Rasmus Mortensen.
Cheese production with CPS Intermediate storage
Lyras cold pasteurization system
Surplus cream tank Separation
Raw milk storage
Standardization
Balance tank
Traditional cheese production Regenerative water tank
Intermediate storage
Heat exchanger
Hot water boiler
Pasteurization Compressor
Bactofugate steralizer
Ice water tank
Bactofugate tank
Raw milk storage Bactofugate
Intermediate storage
Simplicity is key By looking at the process as a whole with a system that brings together many of the processes the milk otherwise undergoes at a dairy, Lyras has with cold pasteurization created a solution that simplifies production significantly. - In addition to the large reduction in energy, cold pasteurization can achieve a total reduction in the complexity of any dairy. A cold pasteurization system can replace both pasteurization, bactofugation, and microfiltration, and thus have high energy savings and an ROI of less than 2 years, Rasmus Mortensen adds. The great simplification of the production process can be seen in the process diagrams on the left. The future is bright Lyras is in close correspondence with the relevant authorities and is cooperating with The Danish Agriculture and Food Council and DTU to completely overcome the legal requirement of heating milk up to 72 degrees. - Here we are talking about the last legislative details that will soon fall into place, and I am convinced, that we will see the first cold-pasteurized cheeses in Danish stores before the end of the year, concludes Rasmus Mortensen. LYRAS
Surplus cream tank Separation
Balance tank Standardization
The two process diagrams illustrate the simple production flow using CPS, where heat exchanger, bactofuge and microfiltration units and others can be replaced. This results in significant savings in energy consumption and in the cleaning process.
Free Webinar: How does cold pasteurization technology work? Date: 18-06-2020 Time: 11.00-11.30 (UTC +2) + Q&A Language: English
Signup: www.lyras.dk/webinar
Mælkeritidende 6 / 2020
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[ SUSTAINABLE FOOD PRODUCTION ]
Sustainable solutions through process automation Plant optimisation in the dairy industry for increased sustainability. Since the 2016 release of the UN Sustainable Development Goals, the focus on corporate sustainability has increased significantly. Demands from the dairy industry are ever increasing and sustainability in the solutions from suppliers is a focus-point getting more and more attention in the requirements. Process solutions today are strictly validated against KPI’s when it comes to consumption per SKU on water, electricity, chemicals for cleaning etc. This focus is, by coincidence, happening in the same period as new technologies and smart solutions are merging as part of the Industry 4.0 / Digitalisation wave. These new technologies offer a toolbox to help the efficiency of optimisation, operation and maintenance, all supporting sustainability targets in the solution. Objectives derived from this are e.g.: • Big data analysis tools for trimming and optimisation of processes • Data analysis tools for OEE calculations help to improve line efficiency • Smart sensors and predictive maintenance tools, securing more production uptime • Smart in-line analytical instruments for optimising on product tolerances • CIP analysis “auto-tune” tools and applications, securing minimum usage of chemicals, water, cleaning time. • Smart application software enabling e.g. hibernate functionality in the process equipment. Au2mate has been involved in numerous projects taking advantage of the new technology and smart tools. Below are a few examples of solutions supporting the sustainability targets in today’s process automation systems: Data analytic and Artificial Intelligence tools (AI) As part of centralised automation systems today a large amount of data is per default collected in databases holding historical information on every-
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thing from sequence behaviour, alarms, process values etc. This vast amount of data can now via new software tools/algorithms be analysed and used for both optimisation and troubleshooting purposes all leading to improvements of processes. OEE tool Applying OEE on process and filling line equipment is today almost mandatory in new installations. The OEE tools provide a unique insight on plant performance and utilisation enabling the production management to trim and increase efficiency and production throughput. At the same time track and trace and material consumption reporting back to the ERP system, saves a lot of manual labour time documenting the same in traditional log sheets. Smart sensors and actuators New generation of self-calibrating and self-monitoring sensors allow continuous/-uninterrupted operation, i.e. no need for production downtime for calibration purposes, and sensor will automatically notify in case of malfunction. New generation of actuators/valves with built-in monitoring and self-diagnostic tools providing pre-
BY JAN BENDIX NIELSEN SALES DIRECTOR AU2MATE
Contact: www.au2mate.dk Phone: +45 8720 5050
[ SUSTAINABLE FOOD PRODUCTION ]
warnings in case tolerances on travel time/movement are exceeded. Plant optimisation by upgrade and standardisation By upgrading old out-dated software on existing process plants, considerable savings can be achieved on consumption of e.g. water, electricity, and chemicals. By applying improved methodologies in the application software, plant performance and utilisation can be improved even without changing anything in the mechanical configuration of the plant. The application software takes advantage of latest technologies and is designed in accordance with ISA S88 / ISA S95 standards. The solutions are built for data collection and traceability through integration to the IT reporting system & ERP, enabling analytical measures for trouble shooting, search for bottle necks etc. Au2mate has upgraded a large number of dairy plants applying full horizontal and vertical integration for efficient production planning, material release from warehouse etc. OEE was in more cases also applied at each line to optimise efficiency.
One of these has resulted in verified reductions in costs for electricity, steam and ice water by over 20%, plus costs for water and chemicals by over 30%. Additionally, the maintenance costs for the control system was reduced and its flexibility and integration possibilities increased. The reduction in utility consumptions generated by such software upgrades benefits both the environment and ensure plant owners savings in the production cost.
5 quick facts about Au2mate A/S • Founded in 2001 by Carsten G. Jensen and Klaus Dam. • Has 115 employees at offices in Silkeborg, Dubai, the UK, Norway and Sweden, holding more than 800 man years of experience in dairy automation. • Project-oriented, has delivered more than 1800 projects; PLC, SCADA, MIS/MES and ERP integration to dairies throughout the world, including Nordic countries, Europe, Middle East and Africa, America and Asia. • Supplies solutions based on open standard platforms and internationally recognised methods for software development and project management. • Offers training and education of operators and technical staff in our Au2mate Academy training centre and competent support via our 24/7 Hotline Support.
YOUR PARTNER IN AUTOMATION & INDUSTRIAL IT AU2MATE SUPPLIES TOTAL DAIRY AUTOMATION SOLUTIONS Au2mate develops and delivers complete automation solutions with special focus on process optimisation and minimising waste, energy consumption, and carbon footprints. Our solution designs emphasise a high level of user-friendliness, operational reliability, and optimal use of Industry 4.0 technologies to safeguard your investment. We offer training programmes for both operating and technical staff at our training centre, Au2mate Academy, and competent support via our 24/7 Hotline. Au2mate – your partner and provider of quality solutions and guarantor of the optimal performance of your process system. Au2mate A/S Frichsvej 11 · 8600 Silkeborg Denmark Phone +45 8720 5050 www.au2mate.com
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[ SUSTAINABLE FOOD PRODUCTION ]
AFRY as a sustainability partner AFRY supports companies within the food industry to become more sustainable and circular Switching to renewable energy only cuts 55% of the emissions that need to be reduced. The remaining 45% can only be cut by transitioning to a circular economy and changing how we make and use products as well as how we produce food. These are some examples of how AFRY supports companies within the food industry to become more sustainable and circular: AFRY supported Arla with building a plant for cottage-cheese production with circularity as one of the focus areas. One example is that product residue is refined into products, such as whey that becomes whey protein and cheese remains, which are collected and sold as an ingredient to other products. Another example is that water for cleaning the plant is reused several times to lower water consumption.
AFRY also supported Foodmark working systematically with sustainability and developed a sustainability strategy together with the organization. The strategy covers several focus areas, such as resource and material efficiency, including circular and sustainable packaging, minimizing waste as well as improving energy efficiency. To help our clients make informed decisions from an environmental perspective, we do lifecycle assessments of products and processes.
Contact: Susanne Clausen (DK) Magnus Andrén (SE) Hans Vedde (NO) www.afry.com
To align with 1.5°C target and to avoid severe climate related risks, every company needs to make a 7% year-on-year reduction of their CO2-emissions. Would you like to know how AFRY can support your company? We can help you with strategy, implementation or a lifecycle assessment to find your biggest impacts and opportunities.
+45 3060 8290 / susanne.clausen@afry.com +46 1050 55271 / magnus.andren@afry.com +47 9909 0194 / hans.r.vedde@afry.com
AFRY possess a wide spectrum of competence in Your field. We have specialists with great knowledge within the full spectrum of manufacturing processes and equipment’s with a best practice approach. A strategic partner, ensuring the highest levels of quality and traceability. We are specialists in process and manufacturing systems and solutions for the food, beverage and ingredient industries both when it comes to handling raw materials and consumer products. With extensive experience from dairy, brewery, ice-cream, ready-made food, jam and juice facilities Food and Pharma at AFRY have expert knowledge in all parts of the processes.
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[ SUSTAINABLE FOOD PRODUCTION ]
DO IT RIGHT THE FIRST TIME A Keofitt sampling valve will give you a highly accurate sample every time. By trusting your sample and your sampling equipment, you will not risk discarding a good product. This means less waste and therefore a more sustainable production. Learn more at www.keofitt.dk
Inspection of Large Tanks - Silotanks, Spray Dryers and Large Processing Tanks • Effective inspection of the entire surface for cracks, residues and mechanical defects
Bactoforce has developed methods for safe and easy access to tanks and spray dryers of all sizes.
• Less than 24 hours, including repair of defects
Inspection, repair and validation is managed with a minimum of downtime.
• Focus on safety: Personnel, Product and Production Equipment
Bactoforce www.bactoforce.com Follow us on LinkedIN
We recommend to include full-tank inspection as part of your dynamic inspection plan.
Your contact in the Nordic countries: Lars Frydenlund, Area Manager tlf. +45 21 38 69 33 lars.frydenlund@bactoforce.com
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Hygienic integration and cleaning efficiency in the dairy industry FORCE Technology offers state of the art facilities for testing new parts in production lines for optimal hygienic performance. Applying hygienic design in the construction of the integrated production line, having an efficient cleaning procedure, a valid cleaning validation and proper qualification procedures to test that specifications are met, are all important to achieve good hygienic performance for all food companies. Of course also in the dairy industry – both at the farmers and in the dairy. Hygienic design must limit the buildup of biofilm and those that are formed during the production time must be effectively removed by the cleaning procedure. Otherwise leftovers of biofilm may contaminate the raw or pasteurized milk with thermoduric bacteria. Biofilm in the dairy industry The presence of biofilm in the dairy industry it is equal to a higher number of thermoduric bacteria. The thermoduric bacteria are a heterogeneous group of bacteria that can survive the pasteurization and will carry over into the dairy products causing defects in the final products. Such as reduced shelf life for
Figure 1: The 4 parameters in the Sinners circle must cover the circle to secure an optimized cleaning procedure.
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milk or spoilage of butter and cheese. Especially for the mature cheeses the problems can be severe. Because of the maturation and “the long shelf life” of these cheeses, even a small change in the diversity of the microorganisms in the raw or pasteurized cheese milk will results in abnormalities during ripening. Causing change in the desired taste which will be more and more pronounced during ageing. Problems like gas production or colored spots can also be observed. Optimized cleaning procedure The cleaning procedure in the dairy industry is Cleaning in Place (CIP) for the closed equipment (pipes, tanks, pumps etc.) and manual cleaning for the open equipment. For both cleaning types ‘Sinners circle’ is important (see figure 1). The 4 parameters are: • Temperature which must be optimized to cleaning chemicals and organic materials on the surfaces. • Time which must be long enough to remove all formed biofilm on the surfaces. Note that longer production times leads to formation of more biofilm and that higher count of thermoduric bacteria in the raw milk leads to quicker formation of biofilm in the dairy. • Chemistry where it is important to choose proper cleaning chemicals depending of the organic material present. • Mechanical effect which may be the most difficult parameter to get right in cleaning procedures (both manual cleaning and CIP). The mechanical impact in open equipment is the effect on the surface
BY ALAN FRIIS, SPECIALIST, ANNETTE BALTZER LARSEN, CHIEF CONSULTANT FORCE TECHNOLOGY
from brushing, scrubbing, or low-pressure foam cleaning. In closed equipment this is the effect of fluid flow on the surface of the integrated production line. The mechanical effect needs to reach all parts of the equipment i.e. angles, corners, cervices etc. Surfaces must be as smooth as possible to secure proper effect of the mechanical action. Welds and gaskets in joints must be flush with the surface. Poor welds or gaskets which protrudes into fluid flow will lead to buildup of organic material and will in time lead to poor cleaning. Hygienic integration Hygienic integration the process which combines two hygienic entities together whilst
Figure 2: Cleaning flow (the blue lines) across weld or protruding gaskets leads to zones around them which reduces the cleaning effect where leftovers of biofilm are indicated by yellow spots are still in the equipment after the cleaning.
[ SUSTAINABLE FOOD PRODUCTION ]
Figure 3: The Lifecycle Development Model. Specifications with increasing detail is show to the left and qualification processes to the right of the V and testing according to protocols written as specifications are prepared.
assuring that the assembly is hygienic and meets the requirements for further integration steps. In the final stage this will be the
integrated process line. The process of getting from a set of user specifications for a process line to a properly working process
line includes many activities, and if this process is not formalized there is a risk that hygienic performance may be challenged. Such a formalized model is The Lifecycle Development Model or V-model due to the characteristic ‘V’ shape presented in figure 3. The model allows for refinement and documentation of specifications and a loop back to ensure that user requirements are revisited, and testing protocols updated accordingly. The V-model is a framework comprising design (left hand side), execution (bottom) and commissioning (right hand side) of a project. The model provides a logical sequence that organize the complex activities of defining a project scope, executing it and finally qualifying it. The qualification is critical for the hygienic performance. It is important that the performance qualification testing plan are adequately designed to test against the intended requirements otherwise the possible challenges in hygienic performance may not be reviled.
Update your competences within hygienic operation of food production We offer courses within: • hygienic design • food safety • stainless steel • food safety management. forcetechnology.com
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[ SUSTAINABLE FOOD PRODUCTION ]
FoodTech is so ready In Herning the team behind FoodTech 2020 is relieved after the new governmental Coronaguidelines , which allows for public exhibitions. They believe that they can attract exhibitors and guests from all over Northern Europe with a broad programme September 29 - October 1. MCH Herning can finally begin to fine tune the programme for FoodTech 2020. The new guidelines equate exhibitions with shopping malls, and MCH are ready to handle this with help from exhibitors and guests. - Everything will be safe and 100 pct. in accordance with the official governmental guidelines, says John Jensen, Project Manager in MCH and a part of the project team behind IFC. He really looks forward to communicate the programme. Basically, the concept is the same as two years ago – except that the dairy part of the International Food Contest is cancelled. Still most of the dairy suppliers seem to be represented. - Compared to the last FoodTech two years
ago we can even offer new activities, which will give more opportunities, says John Jensen. He points to the new DiaLabXpo (Expo for laboratory technology and equipment), closer cooperation with Technical University of Denmark (DTU) to assist the bridge building between students and the industry as a few examples of the innovative efforts. - We also expect an interesting IFC-Foodcompetition with different food types - with the possibility to taste honey, wine, beer and different plant-based foods, John Jensen says. - FoodTech will be a unique meeting place for the whole food sector after this sad spring. It is a place, where professionals
John Jensen.
learn from each other and a great option for product innovation, but also a possibility to acknowledge the work of colleagues and competitors, John Jensen says.
International Food Contest is cancelled – but will be back at full strength in 2021 - We prefer to be on the safe side and look forward to a strong return in 2021. Better safe than sorry, says the exhibition’s chairman Søren Jensen. The International Food Contest (IFC) to be held in MCH Herning this year has been cancelled due to the risk of spreading Covid19 - Bearing in mind the restrictions for the spread of Covid19 we regrettably do not find it feasible to carry through IFC 2020. For this reason, we have decided to cancel the event and announce it as of now in consideration of our stakeholders, the dairy plants, our crew, and the judges. We rather prefer to be on the safe side and look for-
Chairman Søren Jensen.
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ward to a strong return in 2021. ’Better safe than sorry’.” With these words the chairman of the IFC exhibition committee Søren Jensen explains why it was decided to cancel the dairy event in Herning this year. - It has definitely not been an easy decision and I am very happy to count on full support for the cancellation – both among the members of the exhibition committee, as well as from the sector as such, he reiterates.
Welcome to the future Join the food industry’s meeting place 29 September - 1 October 2020
Join FoodTech 2020 and strengthen your relations FoodTech gathers the entire food industry in one place and provides a platform for inspiration, knowlegde sharing and developing new relations that will set your business up for the future. Book stand and read more at uk.foodtech.dk Mælkeritidende 6 / 2020
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[ SUSTAINABLE FOOD PRODUCTION ]
Single-used plastic spoons will be banned from 2021. - Are you ready?! SKY-LIGHT introduces a sustainable alternative to the plastic spoon – a spoon made of 100% natural based cardboard with a unique design, which ensures a strong and durable spoon with a perfect grip and a pleasant user experience. To go products like yogurt, skyr and protein pudding are made for easy consumption on-the-go. The purpose is to meet the consumer’s need for a quick meal or a snack no matter where he or she may be at the present time. These single-sized portion products are made to comply with the increasing demand for an easy energy consumption - and therefore they are often equipped with a single-use spoon to make the total user experience as convenient as possible. Previously these spoons have been made of plastic – but single-used spoons of plastic will be banned by the EU’s Single-Used Plastic Directive in 2021. SKY-LIGHT presents 100% cardboard – 0% plastic - We offer the convenience market a sustainable alternative to the traditional plastic spoon. Our spoon is made of 100% natural based cardboard containing 0% plastic. Through a unique design, we have created a strong and durable cardboard spoon, which suits the requirement of fluid food products, states Inge Nielsen, Head of Sales at SKYLIGHT. All materials are natural based and fully approved for food contact. - Our cardboard spoon has been thorough tested by consumers and compared to alternatives in both materials and designs. Across all tests, the consumers found our cardboard spoon smooth and pleasant to eat with and found the design strong and suitable for consumption of fluid products like yogurt and skyr, says Inge Nielsen.
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Sustainable packaging: Lid of up to 100% rPET The new sustainable cardboard spoon from SKYLIGHT does also come in a sustainable packaging. SKY-LIGHT offers a total packaging product, where the cardboard spoon is packed in a lid consisting of up to 100% recycled PET. SKY-LIGHT has a long tradition of manufacturing food approved plastic packaging of recycled PET. Besides our standard lids we also offer specialized plastic packaging, which suits the specific requirement of our customers.
Interested in more information about the NEW Cardboard Spoon from SKY-LIGHT? Please contact Inge Nielsen for further details: Tel: 0045 7676 7575 E-mail: sky-light@sky-light.dk
[ SUSTAINABLE FOOD PRODUCTION ]
The consumers say: Pleasant design, great stability and no flavor The cardboard spoon from SKY-LIGHT comes with a unique design: • Foldable spoon – makes it possible to make a longer spoon preventing the consumers to get food on their fingers during consumption. • Smart lock – keeps the spoon folded during consumption. • Embossing and no sharp edges – ensure a smooth and pleasant user experience. • Great stability – makes the spoon appropriate for both thin and thick fluid food products. • No flavor – the cardboard spoon does not give off any flavor to either the food product or in the mouth of the consumers.
Flowpack under development But the lid is not the only packaging solution, in which the cardboard spoon could be presented from SKY-LIGHT – Inge Nielsen elaborates: - Besides our rPET lids we also have a sustainable flowpack solution under de-
velopment. This will be a solution, where the cardboard spoon is flowpacked in a sustainable wrapping based on natural materials, she says.
Facts SKY-LIGHT is a privately-owned company - founded in 1960 - and located in Varde, Denmark. More than 120 dedicated employees currently ensure that we are able to produce more than 20,000 tons of sustainable thermoforming sheets and more than 750,000,000 sustainable plastic items every year. Our great focus on the environment and responsible consumption of resources has been a driving force behind our development toward making food approved packaging from recycled plastic. Today, between 85-90% of our total consumption of raw materials consist of recycled plastic – about half of this is post-consumer-waste from recycled PET bottles.
PRESENTING
OUR NEW SPOON
...when packaging is so much more!
100% Cardboard 0% Plastic Presented in lids of up to 100% recycled PET
A sustainable choice for on-the-go products... www.sky-light.com
Mælkeritidende 6 / 2020
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From the water congress in 2018
Are you updated on the water use in your food company? Water reduction, reuse and recycling is a central part of the sustainability programmes in food industries. In the fall 2020, experts will meet in Herning at the congress Water in the Food Industry - as a part of FoodTech.
30 September and 1. October 2020 the 2nd IFC Water Congress will be held in MCH Messecenter Herning together with FoodTech. This will be in full compliance with the official guidelines for COVID-19 and rules for gatherings at larger meetings. The theme of the congress is “Water in the Food Industry” and covers the sustainability agenda that the food industry as well as the rest of the world is facing today. The Programme Committee behind has elaborated a programme, that will equip the audience to reflect on the water use in their company. As water becomes a more and more scarce resource, many food companies try to find smart water systems with a limited water use which allows for reuse and recycling. John Jensen was project manager two years ago, where the first water congress aimed specifically at the food industry was
held in Herning. Together with Maelkeritidende, he is also in charge this year. - We got a real good feedback two years ago from the 100 participants, who were very satisfied with the sharp focus on the specific water challenges in the food industry. We know that water use becomes more important as a competitition parameter in the future and that authorities are tightening laws and guidelines every year. Therefore, it is essential to be updated on the latest development, John Jensen explains. A full programme is ready, but the organizers still need to get confirmation that all speakers are able to travel and are not restricted by Coronaregulations. The final programme will be communicated soon, and the organizers are happy to announce presence of such companies as Friesland Campina, Coca-Cola and Arla Foods Ingredients.
Denmark evident host - We also believe that Denmark is an evident host for a conference of this type, as we have several leading suppliers of water equipment and technology, and I expect these to be a part of the congress as well. Moreover, we have invited academic experts to contribute with their latest research and applied aspects on the congress theme, John Jensen says. The congress will be divided into three sessions covering water reduction, water reuse and recycling – each issue with new water technology aspects for the food industry and applied technology and case studies. - The ambition is to convert the newest knowledge in these areas into applicable solutions for the food industry. The congress will end with a panel debate to discuss the water challenges in the food industry, John Jensen says. WATER CONGRESS
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[ SUSTAINABLE FOOD PRODUCTION ]
Water in the Food Industry The sessions will focus on 3 thematic areas: Session 1: Water Reduction in the Food industry - in relation to Sustainability, Food safety and Rethink Session 2: Water Reuse in the Food industry – in relation to Sustainability, Food safety and Rethink Session 3: Water Recycle in the Food industry Sustainability, Food safety and Rethink Follow the program at www.ifc-watercongress.dk For more information: John Jensen, jj@mch.dk. Phone: +45 2321 6088 Isabel Sande Frandsen, isf@maelkeritidende.dk. Phone: +45 2221 4025
Vision IFC Water Congress should be the preferred meeting point for the Northern European food industry in terms of sustainable water solution and wastewater management.
Mission To create a meeting place where knowledge about water and wastewater are in focus starting with the food industry in Northern Europe. • professional speaks from the best experts in the industry. • networking across boundaries and industry.
John Jensen, project manager, MCH.
Water in the Food Industry Reduce – Reuse – Recycle 30 September – 1 October 2020
A part of FoodTech www.ifc-watercongress.dk
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ANUGA FOODTEC VISIT US AT COLOGNE: STAND NO. 23.–26.03 2021 C040 - D041
- When flexibility is your priority
NEW
SEMIHARD/HARD CHEESE PLANTS
Primodan has acquired the cheese technology and equipment from APV/SPX.
Today we offer the well known range of equipment formerly sold under the APV/SPX and Pasilac brands. Equipment like the OPD Pre-press, the final pressing system known as the Sani Press, the Curd Master Chesse vats and the brining systems. This technology makes us capable of offering state of the art turn-key cheese plants for our valued costumers.
CUP- AND BOTTLE FILLING AND SEALING MACHINES Capacities from 500 - 20.000/hour
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UF (FETA TYPE) WHITE CHEESE PLANTS
Primodan is a world leading Danish Manufacturer of UF (FETA) white cheese filling lines and filling machines for use in highly efficient productions. Our solutions are custom-made with strong focus on hygiene, ergonomics and flexibility.
www.primodan.dk
Primodan A/S • Skimmedevej 10 • DK-4390 • Vipperoed • Denmark • Phone +45 59 43 14 79
[ KORT FORTALT ]
Iceland is focusing on its food production Food innovation has never been greater in Iceland, and there is also a great, broad understanding of domestic food production and food safety. This is the conclusion of an April 2020 report, which is mentioned on the organisation Mataraudur’s website. Iceland is especially known for its fishing, but dairy products have always been an important part of the Icelandic diet - butter, cheese and not least skyr. ’Skyr is today considered our contribution to the world’s cheese production,’ the website says.
EU dairy exports to the UK are falling The UK is the EU’s largest customer in terms of cheese and butter. However, after the British officially left the community this year at the end of January, cheese imports from the EU have broken down by as much as 37 pct, with the total volume being 82,000 tonnes. Butter imports have also fallen - 18 pct. to 13,800 tonnes according to EU Commission figures. On the other hand, the EU sold more butter to other destinations - so the total butter exports grew by 37 pct. in the first quarter (66,200 tonnes), writes Dairy Industry Newsletter. For skimmed-milk powder, there was a decline, with total exports falling by 24 pct. to 197,600 tonnes, while whole milk powder showed a slight increase of 2 pct. to 76,200 tonnes.
Current offers from AC Mejerimaskiner
2 Pc. Open Cheese vats 500 / 1.000 ltr Parts for Apv Buttermaschines type HCT 300 Pc. Various tanks 1.000-30.000 Ltr 2 pc. Cheese tank Damrow Double O 20.000 Ltr 1 Pc. APV Butter Reworker 20 Pc. PHE/ Pasteurizer 1 pc Cheese tank Damrow Double O 18.000 l 1 Pc. Cup filler Ampack type 4/95 1 pc Can Filler for butter. 3 Pc. Cheese tank Landteknik 12.000 Ltr 1 Pc. APV Brix Master/Brix Standardisation 1 Pc. Tetra Pak Filling machines
1 pc. Cheese tank APV Double-O 10.000 Ltr 3 Pc. Homogenizer´s Apv/Rannie. 1 pc. Ecolean Fillingmachine for Bags. Year 2010 8 pc. Cheese tanks Tebel 8/20/22.000 L Year 2003-2011 1 Pc. Westfalia Milk Separator 8.000 l/h 200 Pc. Various Pumps 3 Pc. Cheese tanks APV Curdmaster 22.000 Ltr 2 pc Trepko Cupfiller 100 – 500 gram 10 pc Pilot mixing tanks 50 – 100 ltr 2 Pc. Cheese tanks APV Curdmaster 18.000 Ltr 2 Pc. Food Tech Mixer tanks 4.000 Ltr 1 pc Trepko buket filler 1 kg
2 Pc. APV Pre Press 10 / 15.000 L type OPD 20 pc Isolated tanks with agitator 8 -10.000 ltr 2 pc Scanima mixing tanks 800 ltr 1 pc MKT aut. Pre press 10.000 ltr 30 Pc. proces/Creamtanks 3/5/9/10/20.000 Ltr 200 pc Cheese Moulds. 30 Pc. Milk silo/ silotanks 40/50/60/80/100/120/150/200.000 Ltr 100 Pc. Various Salt Racks. For further information please visit www.acmm.dk – where it is also possible to sign in for our weekly newsletter
AC Mejerimaskiner • Egevej 46 • 9480 Løkken • Tlf. 98 83 80 40 • Mobil 24 25 30 38 • info@acmm.dk
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[ SUSTAINABLE FOOD PRODUCTION ]
Media Cooperation between Nordic dairy organisations Four Nordic dairy organisations have an ongoing cooperation in different communication matters: MVL from Finland, Norske Meierifolks Landsforening from Norway, Mejeritekniskt Forum from Sweden and Mælkeritidende from Denmark.
Danish Dairy & Food Industry - Worldwide • our international dairy magazine distributed in 130 countries in 8000 copies. • next publication in February 2021 • contact the editorial staff for more information
Mælkeritidende
– two associations behind the magazine and digital dairy news Mælkeritidende is a professional magazine for members of Danish Dairy Managers Association and MSc’s in Dairy Science and Technology – and other professionals with interest in dairy topics. The magazine is published every 4 weeks in 1,750 editions, and is found in almost all dairy plants in Denmark. This means a platform for 8,000 employees in the Danish dairy industry. In addition, the magazine is read in the supplier industry, research institutes and related organizations. Via our website, www.maelkeritidende.dk, we collect news, business portraits, research ads and job listings. Additionally, our newsletter UPDATE is published twice a week with 2600 readers. Further on, Mælkeritidende serves as the secretariat for a num-
ber of Danish dairy organizations, including The Danish Society of Dairy Technology, Dairy People without Borders, various scholarships and funds etc. Since 2016 also for the Nordic Dairy Congress, as well as managing the communications agency, Winther Communication, which delivers communication expertise and tasks in the dairy industry. The secretariat is located in Odense and has 6 employees.
Danish Dairy Managers Association (FMF)
MSc’s in Dairy Science and Technology (DMF)
is a 130-year old association for primarily technical management staff in the Danish dairy industry – typically with education as a dairyman or a dairy technician. FMF has its own collective agreement with The Danish Dairy Employers ´ Association and negotiates or supports working conditions for approx. 960 members, as well as representing members in different contexts, including education, pension, etc.
was established on April 7, 1932. The association’s purpose is to protect and represent the common interests of the members and to promote the dairy industry’s professional development. The members are Masters from the University of Copenhagen, Department of Food Science who graduates as MSc in Dairy Science and Technology, or Other MSc’s with equivalent technical and scientific education can also be admitted as members. The organization has approx. 400 members.
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Finland
Professional Dairy Association MVL Professional Dairy Association MVL is an organisation for trained specialists and other professionals in the dairy industry, who occupy manufacturing, managerial and specialist positions in dairies. Their duties can be summarised: • skilled dairy worker, dairy engineer • manufacturer, laboratory technician • manufacturing manager • production manager • warehouse manager • maintenance managers • various other plant management functions • skilled maintenance worker and supervisor About 5,000 people work in the dairy industry, of whom just under 2,000 have completed specialist dairy industry training. MVL
is the only union lobbying for the interests of dairy industry professionals. MVL is an active labour market organization that works with various stakeholders and is also involved in developing training for dairy workers and dairy engineers. MVL provides training for industry students in regulations governing the world of work, and supports them in various ways at Häme Vocational Institute and Häme University of Applied Sciences. The principal function of MVL is to negotiate terms and conditions of employment, including pay, working time and holidays. The collective agreement determines the minimum terms and conditions of employment that employers must observe. Members enjoy many other benefits in addition to collective bargaining on their behalf. MVL administers an unemployment fund
for members, and negotiates concessionary rates on leisure time accident and travel insurance, discounts on holiday destination packages throughout Finland. Facts Professional Dairy Association MVL • established in 1945 • improves and oversees the terms and conditions of employment of dairy industry professionals • negotiates an independent collective agreement and salary system • operates nationally and locally • A total of 3,000 members. 55 per cent are women and 45 per cent are men • publications: Maitotalous magazine • website in Finnish at www.mvl.fi
Norway
Norske Meierifolks Landsforening (NML) Norske Meierifolks Landsforening (NML), established in 1914, is an organization for dairy professionals and other employees in the Norwegian dairy industry. NML's main purpose is to take care of the members' econom-
ical, professional and social interests and to work for dairy educational issues and human resource development. As an important part of the activity NML also publishes the trade magazine "Meieri-
posten" (6 issues a year) and "Norsk Meierikalender" (once a year). NML has approximately 1015 members, mainly in the cooperative dairy industry. The administration (secretariat) is in Oslo.
Sweden
Mejeritekniskt Forum Mejeritekniskt Forum is an association of persons employed in the Swedish dairy industry and companies, which supply technology and services to this industry. The members work with production, research, marketing, etc. and often have a college education. Mejeritekniskt Forum strive to increase the knowledge and skills in the dairy and milk areas. The as-
sociation organizes seminars, conferences and study visits with high relevance for the members. It allocates significant amounts in scholarships. The association cooperates with Nordic sister associations. At the meetings, members meet to develop their professional networks under social forms. www.mejeritekniskforum.se is well visited by the mem-
bers. On the webpage we offer a news report about the dairy industry in Sweden and the rest of the world. In cooperation with Mælkeritidende we produce two newsstories from Swedish dairy industry every week. Members can sign up for this in a newsletter, also reporting from study visits, meetings, scholarship reports and much more.
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[ SUSTAINABLE FOOD PRODUCTION ]
Sponsors for Nordic Dairy Congress 2-4 June, 2021 Malmö Gold
Silver
Bronze
32 Mælkeritidende 6 / 2020
[ SUSTAINABLE FOOD PRODUCTION ]
Nordic Dairy Congress prepares for rematch in 2021 The Corona pandemic pushes the Nordic Dairy Congress one year ahead, and the organizers make note of full support to the postponed congress from sponsors, speakers, and participants. It was with the deepest regrets that the Nordic Dairy Technology Council due the Corona pandemic was forced to postpone the Nordic Dairy Congress from May 2020 to June 2021. This inevitable decision became more and more apparent as the Corona situation escalated around the world. Postponing for a whole year and not only a few months gives a better planning horizon for all stakeholders and of course also increase the likelihood that the Corona situation will be under control. At the time of postponing the congress, many participants had signed up, sponsor contracts had been signed and more than 40 speakers were scheduled so Anne-Sofi Christiansen, head of the secretariat behind the Nordic Dairy Congress, was a bit nervous to
see the reaction on the postponement from the stakeholders. - I must say, that I have met a very positive mindset and understanding all over, so I am quite confident that everything will be fine in 2021, says Anne-Sofi Christiansen. - All sponsors are continuing their sponsorship and with only a couple exceptions the speakers have committed to the new dates, she says. Even the participants, who had already signed up, are positive. - Out of 60 participants who had signed up before the Corona crisis started, less than 10 have withdrawn, but the majority have kept their registration. They can still cancel their registration, but I hope that it is a signal of their intention of participating in 2021.
- We are also very grateful that all sponsors continue their contribution to the congress and that almost all speakers can participate in 2021. This means that our programme will be framed as planned but of course with updated abstracts and newest knowledge included. - With this strong take-off we will now prepare for NDC 2021 “version 2.0” and do our outmost for the 100 year anniversary congress to be an outstanding congress with lots of professional presentations, time for networking and all of this in nice surroundings in Malmö and Lund, Anne-Sofi Christiansen says. LWI
Mælkeritidende 6 / 2020
33
[BRIEFLY ]
Valio bets on lactose-free in the United States Valio is busy positioning itself as one of the leading dairy companies when it comes to lactose-free milk powder and other ingredients. The group is now investing in increasing revenue on the US market, where a cooperation agreement has been made with Palmer Holland, a distributor of ingredients and other chemical products on the North American market. - We are pleased to find a partner who sees the value in innovation and products of high quality. Palmer Holland has extensive experience serving the food industry. This partnership fits in perfectly with our ambition to serve customers even better with a portfolio of sustainable and trendy food solutions, says Timo Pajari, Director of Valio International Sales.
Skånemejerier’s suppliers can share an extra 61 million In 2019, Skånemejerier made a profit of SEK 253 million. The majority of this surplus comes from the second part of the Proviva-sale, of which 24.5 pct. of its inventory was sold last spring, accroding to the newspaper Husdjur. The plan is that the last 24.5 pct. of the Proviva shares are to be sold by the end of 2021/2022.
Oatly and AFRY enters Asia together Oatly and AFRY have previously worked closely with Oatly’s production facilities in Sweden, the United States and the Netherlands. Now the task has come to Asia, more specifically Singapore, where Oatly starts its own production. The production plant is expected to be operational by February 2021.
TINE brings production of iced tea back home to Norway Until March this year, TINE produced 190 trailers of iced tea in Germany on annual basis. This production has now moved back home to Norway, with TINE estimating that it is possible to reduce CO2 emissions by 27 tonnes per year. - Our goal is to produce as many products as possible in Norway. Moving this production to Norway is both more environmentally friendly, and it helps to secure Norwegian jobs, says TINE Sustainability Manager, Bjørn Malm in a press release according to Nationen. Production is now taking place at Petpack Drikker in Aurskog.
34 Mælkeritidende 6 / 2020
The reputation of Norwegian dairies is in the top The communications firm Apeland has conducted a Norwegian reputation survey, where 12 companies got a score of over 80. This means that they have ’an excellent reputation’ in the population, writes Nationen.no. Tine and IKEA top the list with a score of 85.7, followed by Hurtigruten (85.6), Finn.no (85.4) and Q-mejerierne (84.5). - The best companies have had an excellent reputation for several years. They are good at listening and adapting to society’s expectations - and creating good feelings through good communication, says Ole Christian Apeland, CEO of Apeland in a press release. - Tine wins for the second year in a row and has done an impressively good job in recent years, but Q-mejerierne tails in on Tine. So does the grocery chains Kiwi, Coop and Meny, who communicate consistently and fulfil their promises, says Ole Christian Apeland.
[ KORT FORTALT ]
Arla øger kontrollen med leverandørerne Med en ny opdatering af kvalitetsprogrammet Arlagården øger Arla nu både kontrollen af andelshaverne og mængden af oplysninger, der skal indberettes til mejeriselskabet. Det sker ved, at samtlige knap 10.000 andelshavere fremover hvert kvartal skal svare på 119 spørgsmål om deres bedrift i en såkaldt egenkontrol. Første gang, der er frist, er på tirsdag den 2. juni. Samtidig øger mejeriselskabet den mængde af kontrolbesøg, der gennemføres. Egenkontrollen ses ifølge formand Jan Toft Nørgaard som en slags påmindelse til landmanden om løbende at bekræfte køernes sundhedsstatus og en høj mælkekvalitet. Samtidig kan databasen fungere som inspirationskilde til benchmarking og forbedringer med mulighed for hurtigt indgreb, hvis noget går skævt.
EUROPÆISKE LANDMÆND PRODUCERER MERE MÆLK I følge nye tal fra EuropaKommissionen er den samlede indvejning i EU vokset med 1,6 pct. i marts svarende til 197 mio. kg ekstra mælk sammenlignet med marts måned sidste år. Det skriver Landbrugsavisen. Den samlede europæiske mælkeindvejning steg således med 1,7 pct. i første kvartal, når man fratrækker den ekstra dag i februar. Tælles denne med, er indvejningen 2,8 pct. højere end sidste år. Målt på volumen er det især hollænderne, som trækker fra. De øgede i marts deres indvejning med tre pct. svarende til 36 mio. kg. Herefter følger Italien med 33 mio. kg ekstra og Estland og Polen gik frem med henholdsvis 21 og 20 mio. kg).
Chr. Hansen med 100 pct. grøn energi Chr. Hansen har netop annonceret, at man har indgået en 10-årig aftale med selskabet Better Energy, som sælger energi fra to solcelleparker. Dermed er energiforbruget på Chr. Hansens fabrikker i Danmark, hhv. Hørsholm, Roskilde og Gråsten, dækket ind med 100 pct. grøn, solenergi. Selskabet, som blev kåret til verdens med bæredygtig virksomhed i 2019, er meget fokuseret på at minimere CO2-aftrykket. - Det er vigtigt, at vores kulturer og naturlige farver har et grønt CO2-aftryk – og derfor er vi gået ind i dette samarbejde, siger Annemarie Meisling, senior director Sustainability, Chr. Hansen, i en pressemeddelelse, hvor det fremgår, at man arbejder på en lignende model for anlæg i USA.
Them klar med nyt design og nye oste Med 132 år på bagen har Them Mejeri oplevet lidt af hvert. Men man er still going strong på trods af kriser og udfordringer gennem tiden. - Med lanceringen af en række helt nye produkter og et markant løft af design og brand kan vi nu vise forbrugerne, markedet og branchen meget mere af vores historie, siger direktør Torben Aarris i en pressemeddelelse. Relanceringen har været et ønske for virksomheden siden 2018, hvor Torben Aarris trådte til som ny direktør. Them Andelsmejeri har udover al indpakningen også udviklet egen ostekultur, så det kan smages, at osten er fra Them, lyder det.
Seminar om plantebaserede produkter på mejerierne flytter til 8. september Mejeriteknisk Selskab er klar med identisk program for seminar, som blev udskudt efter Covid-19-restriktioner. Dermed kan mejerier og andre med interesse for plantebaserede fødevareprodukter se frem til spændende opdatering om muligheder og begrænsninger i dette univers på Hotel Legoland d. 8. september fra 9.30-16. Bemærk – hovedparten af oplæggene er på dansk. Nærmere omtale i næste Mælkeritidende.
Mælkeritidende 6 / 2020
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[ FORENINGSNYT & JOB ]
Valg i Dansk Mejeriingeniør Forening i juni Dansk Mejeriingeniør Forening afholder sit årlige digitale valg til bestyrelsen i perioden 8. til 22. juni 2020. Der er fire poster på valg, hvoraf minimum to skal besættes med nye medlemmer.
Dansk Mejeriingeniør Forening gør klar til det årlige valg til bestyrelsen, som de seneste år er foregået digitalt på nettet med en ganske pæn valgdeltagelse blandt de ca. 350 stemmeberettigede medlemmer. Bestyrelsens omdrejningspunkt er at styrke fællesskabet i faggruppen og branchen samt værdien af et medlemskab i Dansk Mejeriingeniør Forening – alt sammen med medlemmet i centrum. I år er fire pladser på valg – og to af de nuværende medlemmer har på forhånd annonceret, at de ikke genopstiller: To bestyrelsespladser (tre-årig periode): Torben Slots og Marie Østergård Jørgensen er på valg – Marie Jørgensen genopstiller ikke. To suppleantpladser (ét-årig periode): Rolf Pedersen og Emilie Møller Kudahl er på valg – Emilie Kudahl genopstiller ikke.
Leder du efter din næste karrieremulighed? Hos Foodjob Nordic har vi lige nu flere spændende stillinger - bl.a.: Cheese Technologist til Lactosan Foodjob Nordic søger nu en dygtig udvikler, som i tæt samarbejde med kolleger i produktionen, R&D og kvalitet bliver ansvarlig for udarbejdelse af produktionsrecepter til fremstilling af ostepulver. Senior Technical Sales Manager til KMC Vi søger efter en kommercielt orienteret og teknisk stærk kandidat til en spændende applikationsrolle rettet mod teknisk rådgivning og løsningssalg i den internationale fødevareindustri. Application Specialist – Pea Protein based Food Ingredients Vi leder efter en person med stærk fødevareteknisk baggrund og lyst nye udfordringer for en af verdens førende virksomheder indenfor ingrediensløsninger til plantebaserede fødevarer. Dairy Manager/Produktionschef til mejeri i Rusland Vi søger nu for kunde en Dairy Manager til udvikling af både produktion og produkter. Vores kunde er en af de største mælkeproducenter i Europa, der netop nu er ved at udvide produktporteføljen og derfor leder efter den helt rette kandidat.
Opstillingslisten med præsentation af kandidaterne kan ses fra den 8. juni på www.mejeriingenioer.dk, som også løbende opdateres med nyheder om valget. Valget foregår elektronisk med fremsendelse af et afstemningslink i de stemmeberettigede medlemmers mailbox og resultatet vil ligeledes blive offentliggjort pr. mail og på foreningens hjemmeside, når valget er afgjort efter 22. juni 2020. NB: Såfremt der ikke er indkommet kandidater til de to ledige pladser, foretages der ingen valghandling. JRO
Gode jobs i mejeribranchen JKS finder medarbejdere til mejerier mv. over hele landet og søger løbende medarbejdere med den rigtige indstilling. Vestjylland/Ringkøbing-Skjern Vi søger ufaglærte produktionsmedarbejdere med sans for god hygiejne og lagermedarbejdere med truckcertifikat.
Sønderjylland Vi søger løbende medarbejdere til produktionen samt lagermedarbejdere med god erfaring – og gerne med truckcertifikat.
Vestjylland/Esbjerg Vi søger lagermedarbejdere med erfaring i truckkørsel samt medarbejdere til produktionen.
Sydsjælland Der er stor efterspørgsel på stabile medarbejdere til pluk & pak samt til produktionen. Vi søger personer til både faste stillinger samt lange og korte vikariater.
Midtjylland/Viborg-SkiveSkanderborg Behovet er skiftende, men generelt søger vi løbende medarbejdere til følgende opgaver: Produktion, lager, pakkeri og facility service. Derudover søger vi ind imellem laboranter, administrative medarbejdere, logistikmedarbejdere og personale til butik.
Se konkrete stillingsopslag på jks.dk eller opret dig på www.jks.dk/ cv – så kontakter vi dig.
Læs mere og ansøg via www.foodjobnordic.com Foodjob Nordic er Nordens førende specialist inden for rekruttering af ledere og specialister til fødevareindustrien.
36 Mælkeritidende 6 / 2020
JKS er Danmarks største vikar- og rekrutteringsbureau med knap 40 afdelinger over hele landet. Vi aflønner altid efter gældende overenskomst og lokalaftale.
[ NYT OM NAVNE ]
Fødselsdage
Mindeord
60 år 7. juni – Supplier Assurance Manager Kirsten Sørensen, Arla Foods Amba, Viby J. 7. juni – SAP Coordinator Birthe Rævsbæk Søgaard, Arla Foods Amba Taulov Mejeri, Fredericia. 22. maj – Production Manager Per Pedersen, Arla Foods Amba Linköping Mejeri, Linköping Sverige. 29. maj - Disponent Vibeke Restrepo Acevedo, Arla Foods Amba Vejle Eksportterminal, Vejle. 70 år 17. juni – Direktør Poul Agger, Agger Group, Højbjerg. 75 år 9. juni – Mejeriingeniør Hans Hellerup-Nielsen, Højbjerg. 17. juni – Fhv. projektleder Jens Barner Tørring, Vejle. 95 år 8. juni - Fhv. Mejeribestyrer Børge Rasmussen, Hjørring.
Helle Nissen Berg, 49 år og mejeriingeniør fra 1996, afgik ved døden 3. maj 2020 efter flere års cancersygdom. De første år efter endt uddannelse som mejeriingeniør var Helle hos Mejeriindustriens Bedriftssundhedstjeneste, og herefter skiftede hun til en stilling som projektingeniør hos APV Invensys. Siden kom hun til Arla Foods, hvor hun var passioneret udvikler indenfor ost og osteteknologi igennem 15 år. Helles lattermilde og omsorgsfulde personlighed gjorde, at hun var en meget vellidt kollega med en ukompliceret tilgang til andre mennesker. Hun så muligheder fremfor begrænsninger, og hun var altid glad og optimistisk men uden at miste realismen i sine innovationsprojekter, hvor der altid var styr på tingene. Denne tilgang har gjort Helle til en ukuelig person, der på trods af modgang kløede på med smil, livsglæde og taknemmelighed. Canceren tog livet fra Helle i en alt for tidlig alder. Helle efterlader sig mand og to børn. Æret være Helles minde.
Jubilæum 25 års jubilæum 12. juni – Team Leader Claus Pedersen, Arla Foods Amba Bislev Mejeri, Nibe. 14. juni – Kørselsassistent Mia Krohn, Arla Foods Ishøj Distribution, Ishøj.
ANNE EVERS NIKOLAJSEN, INNOVATION DIRECTOR, ARLA FOODS
Tillykke – 2 nye mejeri ingeniører Navn: Ida Sigsgaard Dimission: 25.3.20 Speciale: Functional Challenges in Substituting Milk Proteins with Plant Proteins in Vegan Ice Cream Beskæftigelse: Looking for one Interesseområder: Product Development, Application, Quality Assurance, Sustainability, Sales and Marketing Geografi: Copenhagen, Zealand, Southern part of Sweden Navn: Ida Sigsgaard Dimission: 25.3.20 Speciale: Functional Challenges in Substituting Milk Proteins with Plant Proteins in Vegan Ice Cream Beskæftigelse: Looking for one Interesseområder: Product Development, Application, Quality Assurance, Sustainability, Sales and Marketing Geografi: Copenhagen, Zealand, Southern part of Sweden Nyuddannede mejeriingeniører kan indsende oplysninger til Jette Rohde på dmf@maelkeritidende. dk eller på formularen ”tillykke til nye mejeriingeniører” på www.mejeriingenioer.dk.
Cheese Technologist til Lactosan Med reference til fabrikschefen og i tæt samarbejde med kolleger i produktionen, R&D og kvalitet bliver du ansvarlig for udarbejdelse af produktionsrecepter til fremstilling af ostepulver. Dette indebærer bl.a.: • Arbejde med ostens kemiske sammensætning og karakteristik, herunder smag, konsistens, alder, funktionalitet • Udarbejde produktionsrecepter til fremstilling af ostepulver • Lagerstyring af interne og eksterne lagre • Indsamling af viden om de forskellige leverandører af ost • Datadrevet analyse af variationen i råvarerne og af korrigerende procesmæssige tiltag • Support til indkøbs- og planlægningsfunktionen
Qua samarbejdet med leverandørerne skal der forventes en mindre mængde rejseaktivitet i jobbet. Du tilbydes en mulighed for at bringe din ostefaglige ekspertise og erfaring i spil og for at blive udfordret på den kompleksitet som præger fremstillingen af ostepulver af høj kvalitet. Læs mere om stillingen her: www.foodjobnordic.com Læs mere om Lactosan her: www.lactosan.com
Mælkeritidende 6 / 2020
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[ LEVERANDØROVERSIGT ]
Leverandøroversigt AUTOMATION
EMBALLAGE
KURSER
MEMBRANFILTRERING
Au2mate A/S
Tetra Pak Sverige AB
Au2mate Academy
Tetra Pak Filtration Solutions
Frichsvej 11, DK-8600 Silkeborg www.au2mate.dk Tlf. +45 8720 5050 Kontakt: Eva Stanell, Service & Training Manager est@au2mate.dk, Tel. +45 8720 5061
Bergsøesvej 17, 8600 Silkeborg Tel. 8720 0840 filtration.info@tetrapak.com www.tetrapakfiltration.com
Frichsvej 11, DK-8600 Silkeborg Tlf. +45 8720 5050 Fax +45 8720 5069 mail@au2mate.dk www.au2mate.dk
Eltronic A/S
Kilde Alle 4, 8722 Hedensted Tlf: +45 7674 0101 Mail: info@eltronic.dk. www.eltronic.dk
Byggnad 306 2-vån, Ruben Rausings gata SE-221 86 Lund, Sweden Tlf. +46 4636 1000 Fax +46 4636 3006
GULVE
PROJEKTERING OG ANLÆG
MASKINER OG UDSTYR
AFRY (ÅF Pöyry) Engelsholmvej 26, 8940 Randers SV Tlf. +45 8177 7886 info.dk@afry.com www.afry.com
AFRY (ÅF PÖYRY) Bjarmodan A/S Højgaardsvej 10, 8300 Odder Tlf. 8655 1489 www.bjarmodan.dk bjarmodan@bjarmodan.dk JTI Gulventreprise A/S Storegade 15, 6740 Bramming www.jti-gulv.dk ji@jti-gulv.dk Tlf: 7517 3248
Salicath ApS Troensevej 25c, DK-5700 Svendborg Tlf. 4016 1201 – Tlf. 4028 1802 salicath@salicath.dk
Engelsholmvej 26, 8940 Randers SV Tlf. +45 20 83 36 12 info.dk@afry.com www.afry.com
TOTALLEVERANDØR
S. Sørensen I/S
Tigervej 11, 7700 Thisted Tlf. 9792 2622 – Fax 9791 0522
Mælkeritidende I/S Formand Vicepresident Søren Jensen Frejasvej 4, 7600 Struer tlf. 97 85 34 34 e-mail: soren.jensen@arlafoods.com Dansk Mejeriingeniør Forening Formand Key Account Manager Martin Holst Petersen Elmevænget 6A, 2882 Bagsværd tlf. 38 88 68 32, e-mail: martinholstpetersen@gmail.com
38 Mælkeritidende 6 / 2020
Foreningen af mejeriledere og funktionærer Formand Vice President Søren Jensen Frejasvej 4, 7600 Struer tlf. 89 38 12 93 e-mail: soren.jensen@arlafoods.com
VESTJYLLAND Projektleder Michael Jensen Holstebro Mejeri e-mail: mcje@arlafoods.com
Kredsformænd NORDJYLLAND Konsulent Palle Jellesmark tlf. 21 49 20 10 e-mail: pj@dairytech.dk
FYN Production Manager René C. Byrgesen tlf. 20 51 90 37 e-mail: rcb@lactosan.com
ØSTJYLLAND Bjarke Damsgaard Jørgensen tlf. 87 51 42 34 bdj@mammenost.dk
ØSTDANMARK Product Engineer Jørgen H. Petersen tlf. 40 88 69 18 e-mail: JP@lysglimt.dk
SYDJYLLAND Teamleder Leo Morten Lund leomorten@hotmail.com
FTFa Snorresgade 15 2300 København S. Tlf. 70 13 13 12 Mandag-fredag 8-18. Akademikernes Centralorganisation ACs sekretariat Nørre Voldgade 29, 1358 København K. Tlf. 33 69 40 40 Mandag–fredag kl. 9–16.30.
Akademikernes A-kasse AAKs hovedkontor Nyropsgade 45, 1504 København V. Tlf. 33 95 03 95 Mandag–fredag kl. 10–14. Onsdag dog lukket for telefonisk henvendelse.
[ KALENDER OG MEJERISTHUS ]
Mejeristhuset Nedenstående kan du se ledige perioder for ophold i de næste måneder i Foreningen af mejeriledere og funktionærers sommerhus, ”Mejeristhuset” i Kandestederne ved Skagen. Mejeristhuset – en ekstra dag? Det er muligt at booke ekstradage ud over de almindelige perioder (tors-søn og søntors). Tjek kalenderen og book ekstradage ca. en måned før. September M 36
Følg med på mejerileder.dk Medlemmer af Foreningen af mejeriledere og funktionærer og Dansk Mejeriingeniør Forening kan altid orienterede sig om ledige uger/perioder i månederne efter de nedenstående tre på www.mejerileder.dk
Sæson A Sæson B Sæson C
Oktober
T
O
T
F
L
S
1
2
3
4
5
6
40
November
M
T
O
T
F
L
S
1
2
3
4
44
M
T
O
T
F
L
S 1
37
7
8
9
10
11
12
13
41
5
6
7
8
9
10
11
45
2
3
4
5
6
7
8
38
14
15
16
17
18
19
20
42
12
13
14
15
16
17
18
46
9
10
11
12
13
14
15
39
21
22
23
24
25
26
27
43
19
20
21
22
23
24
25
47
16
17
18
19
20
21
22
40
28
29
30
44
26
27
28
29
30
31
48
23
24
25
26
27
28
29
Dage markeret med rød er optaget.
Møder og udstillinger 3. september: Mejeriingeniørdagen + IbM årsmøde 8. september: Seminar: Plantebaserede produkter på mejerierne - muligheder og begrænsninger, Billund, Mejeriteknisk Selskab
Udgivere: Foreningen af mejeriledere og funktionærer, e-mail: fmf@maelkeritidende.dk Dansk Mejeriingeniør Forening, e-mail: dmf@maelkeritidende.dk Redaktion og sekretariat: Munkehatten 28 5220 Odense SØ. Tlf.: 6612 4025 e-mail: info@maelkeritidende.dk www.maelkeritidende.dk Tlf. tid dagligt kl. 8.30-15.30 (fredag dog 8.30-14.30) Ans. redaktør og sekretariatsleder mejeriingeniør Anne-Sofi Søgaard Christiansen (AC)
29. september - 1. oktober: International Food Contest + Dinner Event + Water Congress + Foodtech
21. oktober: Generalforsamling Mejeriteknisk Selskab og Mejerifolk uden Grænser
8. oktober: Seminar: CIP - indsigt og potentiale
7. november: Delegeretmøde FMF
Redaktør Lars Winther (LW)
Annoncer: Stillings/rubrikannoncer sendes onsdag kl. 12.00, ugen før udgivelse.
Redaktionssekretær Jette Rohde (JRO) Programkoordinator Cand.scient.soc Isabel Sande Frandsen (ISF) Regnskab og administrationssekretær Markedsøkonom Bettina M. Nielsen (BMN) Administrations- og regnskabsassistent Camilla Winther Hansen Freelancejournalist Lene Mikkelsen Walsh (LMW)
Abonnement: Danmark: 1.375- kr./år inkl. moms. Europa: 1.625,- inkl. forsendelse. Øvrige udland: 1.825‚- kr. inkl. forsendelse. Læserkreds: Mejeriselskabernes ledere og øvrige medarbejdere. Mejeriingeniører, mejeriteknikere og procesteknologer i ind- og udland. Medlemmer af mejeriernes bestyrelser. Ansatte ved mejeribrugets organisationer. Medarbejdere ved universiteter og øvrige forskningsinstitutioner samt
18. november: MIA - Mejeriindustriens Arbejdsmiljøkonference 3. december: Seminar: Food safety in the dairy sector
levnedsmiddelkontrolenhederne og ministerielle embedsmænd. Mange levnedsmiddelvirksomheder. Mejeriernes leverandør- og servicevirksomheder m.v. (Stud. tech. al/mejerilinjen og procesteknologstuderende/mejerispecialet modtager bladet gratis). Layout og tryk: Jørn Thomsen Elbo A/S ISSN 0024-9645 Online ISSN 2245-991X Medlem af:
Eftertryk tilladt med kildeangivelse. Mælkeritidende 6 / 2020
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