Dairy

Weekly Roundup: Emmi sales rise 2.9 percent, dairy farmers rewarded for sustainability efforts

01 Feb 2019 --- This week in business, Emmi increased its group sales by 2.8 percent and the Swiss milk processor’s organic growth hit a four-year high. In the same week, the company announced it is to sell its trading and supply company Emmi Frisch-Service AG to the Transgourmet Group. Dairy farmers in the province of Drenthe, in the Netherlands, are to be rewarded for their sustainability efforts in the area of biodiversity. Coca-Cola completed its acquisition of beverage supplier Chi Ltd. in Nigeria and Conagra Brands appointed Scott Ostfeld to its board of directors. Finally, CP Kelco announced it is seeking a buyer for its carboxymethyl cellulose (CMC) plant in Taixing, China.

EEX and GDT finalize JV for European Dairy Auction

30 Jan 2019 --- The European Energy Exchange (EEX) and Global Dairy Trade (GDT) have concluded the initial consultation period for the establishment of a joint venture to operate a European-based auction mechanism for European dairy products.

Food hydration innovation: Royal FrieslandCampina inks commercial agreements with EnWave

24 Jan 2019 --- EnWave Corporation has signed a Commercial License and Equipment Purchase Agreements with Milkubator, an incubator for innovation program within dairy company Royal FrieslandCampina. The agreements enable the innovation subsidiary to explore and pilot EnWave’s Radiant Energy Vacuum (REV) food dehydration technology.

Modest Mylk launches new category of concentrated “Nut Mylk” bases

18 Jan 2019 --- Dairy alternatives brand, Modest Mylk has launched a new product line-up of organic, gluten-free, preservative/stabilizer-free and vegan concentrated nut bases. According to the company, the range has been created with the mission to make nut-based dairy alternatives easier and healthier than ever, offering a solution to make fresh and delicious “Nut Mylk” at home.

Yogurt culture: Danone North America launches low-fat Greek yogurt and almond milk yogurt alternative

18 Jan 2019 --- Danone North America has announced the launch of two individual yogurt lines that tap into both plant-based and sugar reduction trends. The first, coined Two Good Greek Lowfat Yogurt, is a dairy products line that touts indulgent taste, low calories and reduced sugar content. The second is Good Plants, a dairy-free, probiotic yogurt alternative, made with almond milk. Two Good will launch in February 2019, while Good Plants is already available.

Beyond dairy: Chobani launches new plant-based recipe for US market but advocates EU non-dairy labeling rules

14 Jan 2019 --- US yogurt maker Chobani LLC has launched the company's first-ever plant-based non-dairy recipe products which only contain natural ingredients, are low in sugar and are packed with probiotics. By entering the non-dairy space, the company, which spearheaded the US mainstreaming of Greek yogurt, is seeking to capitalize on consumers’ growing interest in plant-based alternatives to products traditionally derived from animal proteins.

rbST free: Kraft Heinz launches Natural Cheese range made from milk without the artificial hormone

11 Jan 2019 --- Kraft Heinz has launched Kraft Natural Cheese, made with milk from cows raised without the artificial growth hormone rbST.

A “no deal” Brexit: European Dairy Association exec warns of “catastrophic” repercussions for highly integrated sector

11 Jan 2019 --- The Secretary General of the European Dairy Association has warned of the “catastrophic” impact that an increasingly likely “no deal” Brexit scenario would have. He foresees repercussions that are far more severe than the Russian ban on dairy imports in 2014, with “a whole new scale of crisis” on the cards. While contingency plans are already in place in terms of stockpiled dairy ingredients, likely consequences will include a temporary consumer price increase on UK sold dairy products in the EU, as new supply chain systems are considered.

PepsiCo start-up program: Israeli dairy alternative innovator secures top prize

09 Jan 2019 --- Israel-based start-up, Yofix, one of the ten finalists in PepsiCo’s European Nutrition Greenhouse program, has been awarded the final €100,000 grant (US$114,000) following a six-month journey. Yofix, which makes clean label plant-based fermented dairy alternatives impressed PepsiCo’s selection committee with its launch and retail growth during the program.

“Gamechanger”: Arla Foods acquires Mondelēz’s Kraft-branded Cheese Business in Middle East and Africa

14 Dec 2018 --- Arla Foods of Denmark has acquired Mondelēz International’s Kraft-branded Cheese Business in the Middle East and Africa (MEA). The region’s cheese consumption per capita is still lower than that of Europe, but it is growing, an Arla spokesperson tells FoodIngredientsFirst. The region is Arla’s largest market outside of Europe, with sales expected to reach €560 million (US$638 million) this year. The move will reportedly enable Mondelēz to focus on faster-growing snack categories, including its core Chocolate, Biscuits and Gum & Candy offerings.

DSM launches culture for Spanish Castellano-type cheese

22 Nov 2018 --- DSM has launched Delvo Cheese CT-500 Castellano, a new cheese culture for creating Spanish Castellano-type cheese. The culture has been developed to create the specific taste and texture of the Castellano-type cheese, in response to the growing demand for artisan cheese types.

Leap forward for dairy reinvention: Perfect Day and ADM partnership to scale up animal-free dairy protein production

16 Nov 2018 --- The journey toward fermentation versus farmed animals has taken a step as disruptive start-up Perfect Day teams up with agricultural processor and ingredient giant Archer Daniels Midland Co. (ADM) to develop and commercialize animal-free dairy proteins. The joint development agreement will lead to supplying the world’s first animal-free dairy proteins to the food industry in 2019, in what is arguably a milestone in the reinvention of dairy. 

Clean label dairy? Sugar and fat reduction in desserts, protein remains a key trend

12 Nov 2018 --- As health-minded consumers become ever-more sugar aware with their food and beverage choices, delivering indulgence without the guilt in dairy dessert products has become an increasing challenge. Consumers also want more from their products including fat reduction, but they still want the same great taste that they know and love. As with any product reformulation that involves cutting out sugar, the main challenge is to obtain a similar sweetness and body to that provided by sugar, while reducing its use.

DSM launches culture for premium stirred yogurts

06 Nov 2018 --- DSM has introduced DelvoFresh YS-140, a new culture in the company’s range for stirred yogurt that creates premium, creamy yogurts with a mild taste. The new culture lines up with consumer demand for premium yogurts which offer all the health and nutrition they expect with an indulgent, creamy taste for a special treat.

New caseinate opportunities: FrieslandCampina DMV targets health and functional routes

05 Nov 2018 --- Protein is hot on the market right now, with more and more products with a high protein claim being launched, according to Antonio Sánchez, Sales Manager EMEA at FrieslandCampina DMV. As consumers become more health conscious and products intended for sports people become increasingly mainstream, proteins, which are DMV’s core business, will further grow as the division's main area for innovation.

Whey and lactose analysis: Markets on growth track, protein trend remains key

02 Nov 2018 --- Whey and lactose ingredients will continue to outpace the general food and food ingredients market in terms of volume growth, and the whey and lactose industry will be able to keep up with the growing demand over the forecast period 2018-2022. This is according to Tage Affertsholt of Danish-based consultancy firm 3A Business Consulting. This assertion is supported by large investments in whey and lactose processing capacity and technology over the review period as well as increasing utilization rates of liquid whey as the raw material.

Epi Ingredients tackles Middle East logistical hurdles with new powder-only dairy concept

31 Oct 2018 --- Dairy innovation experts, Epi Ingredients is tackling the challenges of preserving fresh milk in markets where supply can be limited. The company has launched a high-protein yogurt concept that has been produced using high-quality ultra-filtered dairy powders, cultures and water. Fueled by growing health awareness and rising numbers of overweight and obese people, the Middle Eastern dairy industry is experiencing rapid expansion.

South American cultures: DuPont N&H launches strains for fermented milk

30 Oct 2018 --- The DuPont Nutrition & Health (N&H) team in South America have introduced DuPont Danisco Lactobacillus Plus, which is the balanced combination of robust strains of L. paracasei, helveticus and acidophilus to produce fermented milk. The robust strains promote an excellent balance between flavor and acidity, in addition to optimizing the production process with a rapid time of fermentation, according to the company. 

Vegan expansion: General Mills leads US$40m investment in Kite Hill

23 Oct 2018 --- The US plant-based food market is receiving further support to meet the consumer demand for vegan products. Vegan cheese and yogurt company Kite Hill has secured US$40 million in funding led by 301 Inc, the new business development and venturing unit at General Mills. Cavu Venture Partners also participated in the financing round and the deal is expected to close within a month.

Irish Minister launches dairy research center, reinforces commitment to agri-food sector

16 Oct 2018 --- The Irish Minister for Agriculture, Food and the Marine, Michael Creed TD, has launched the new VistaMilk SFI Research Centre which is jointly funded by Science Foundation Ireland (SFI) and his department. The VistaMilk Centre will be hosted by Teagasc Moorepark (Co. Cork), in partnership with a number of research performing organizations, multinational and SME companies in the food sectors are also part of the consortium.