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Chairman Peter McBride says this is a significant move for the co-op, which will set it up to grow long-term value for farmer shareholders and unit holders. “We have conducted a strategic review which has reinforced the role of our core business. This is working alongside farmers to collect a sustainable supply of milk and efficiently manufacture products valued by customers, to deliver strong returns to farmer shareholders and unit holders,” says McBride.
CEO Miles Hurrell says, “We believe we can grow further value for the co-op by focusing on being a B2B dairy nutrition provider, working closely with customers through our high-performing ingredients and foodservice channels. This will be enabled by strong relationships with farmers, a flexible manufacturing and supply chain footprint, deeper partnerships with strategic ingredients customers, further investment in our foodservice channel, continued delivery on our sustainability commitments and investment in innovation. In this context, we are exploring divestment options for our global consumer business as well as our integrated businesses Fonterra Oceania and Fonterra Sri Lanka.”
Fonterra’s global consumer business has grown over the years since Fonterra was formed and includes a portfolio of market leading brands such as Anchor, Mainland, Kāpiti, Anlene, Anmum, Fernleaf, Western Star, Perfect Italiano and others.
Fonterra Oceania is a fully integrated business, recently created through merging Fonterra Brands New Zealand and Fonterra Australia. It comprises Consumer, Foodservice and Ingredients businesses. Fonterra Sri Lanka comprises Consumer and Foodservice businesses.
“While these are great businesses with recent strengthening in performance and potential for more, ownership of these businesses is not required to fulfil Fonterra’s core function of collecting, processing and selling milk. Due to our co-operative structure, we believe prioritising our Ingredients and foodservice channels and releasing capital in our consumer and associated businesses would generate more value,” Hurrell says.
“At the same time, we believe Fonterra is not the highest-value owner of the consumer and associated businesses in the longer term and a divestment could allow a new owner with the right expertise and resources to unlock their full potential.”

As a next step, Fonterra will appoint advisors to assist with assessing divestment options over the next 12 to 18 months.

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For more than 45 years, IFE has provided a glimpse into the future of food and drink, with hundreds of new products and ranges launching at the show and industry leaders.

IFE is made up of 14 distinct food and drink zones, covering everything from grocery and wholesale to chilled and frozen, to bakery and confectionery. New sections for this year’s event include the Cheese Pavilion, the Hot Beverages Pavilion and the Fresh Produce Section, brought to life in partnership with the Fresh Produce Consortium.

This year’s event is also set to welcome exhibitors from more than 60 countries, showcasing hundreds of innovative global products, including Turkey, Thailand, France, Sri Lanka, China, Ecuador, Hungary and Cyprus.

IFE 2024 will also include a wide range of dairy producers and ingredients suppliers from the UK and around the world. Here are just some of the brands taking part in this year’s event:

BV Dairy

BV Dairy was established in 1958 and has come a long way since its award-winning clotted cream was sold in the local area. Now run by the third generation of the Highnam family, both the business and the range of specialty products has grown and developed to form one of the most respected and successful independent dairies in the South West of England today.

The company now occupies a modern, well equipped production facility employing the latest manufacturing technology situated on the edge of North Dorset’s lush and fertile Blackmore Vale with over 160 employees and supplies a range of products including soft cheese, clotted cream, and yogurt.

Isle of Man Creamery

Isle of Man Creamery is a co-operative of farm-assured family-owned dairy farmers whose herds graze on the lush green pastures of the Isle of Man. Their skilled cheese makers are dedicated to making award-winning cheeses that reflect the traditional skills and long culinary heritage of the Isle of Man.

Pantziaros Bros Dairy Products Ltd

Cyprus-based Pantziaros Bros is a business that’s passionate about making the best halloumi cheese in the country. The business operates two state-of-the-art production facilities in the industrial area of Athienou, with the capacity to produce 18,500 tonnes of halloumi cheese per day, and is the largest halloumi slice manufacturer in Cyprus.

Corman

Belgium-based Corman is an expert in dairy flavours and textured fats, providing precise technology and leveraging more than 100 years of experience in fractionating, texturing, and creating flavours from milk fat.

Jersey Dairy

Jersey Dairy is located on the island of Jersey in the Channel Islands and is a farmer owned cooperative. All of its products are made from milk produced exclusively by pedigree Jersey cows, which can trace the purity of lineage back to 1763. At IFE the company will be sampling its award-winning soft mix ice cream, thickshake mix and brand-new gelato base mix.

Epiros UK Ltd

Epiros UK Ltd is the UK subsidiary of Epirus SA, one of the largest cheese-producing companies in Greece with three state-of-the-art production and packaging facilities in the country. Today, Epirus numbers 280 employees, works with a network of 350 suppliers and collects milk from 1,800 farmers. Approximately 47,000 tons of sheep and goat milk are processed annually at the Epirus plants.

The company’s production capacity and methods, its consistent investment in technology and R&D, plus an innovative spirit combined with in depth knowledge of tradition, guarantee the excellent quality of Epirus products.

IFE takes place alongside IFE Manufacturing, The Pub Show, HRC and International Salon Culinaire as part of Food, Drink & Hospitality Week. To find out more about everything happening at this year’s event, and to register for your complimentary trade ticket, visit ife.co.uk.

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The European Food Safety Authority (EFSA) has published an opinion that bovine milk osteopontin (OPN) is safe for use in infant formula (IF), follow-on formula and ready-to-eat dairy-based meals for children.

When this process is complete, Lacprodan OPN-10 will become Arla Foods Ingredients’ first product for infant nutrition approved under the new Novel Food Regulation (EU) 2015/2283. Products containing Lacprodan OPN-10 will be authorised for sale in Europe towards the end of 2022 or early 2023.

Osteopontin is a whey protein, which is a heavily phosphorylated, acidic glycoprotein with strong calcium-binding properties. Significant amounts of this protein have been identified in human milk, while smaller quantities are present in bovine milk. This means that – to date – infant formulas have had lower osteopontin content than human breast milk.

Anders Steen Jørgensen, director pediatric at Arla Foods Ingredients says, “We’re delighted by this decision, which is a significant step towards achieving Novel Food approval. It’s a strong signal of trustworthiness in this new ingredient for infant milk formula, and opens up new opportunities for formula manufacturers. This is the result of more than five years of hard work from our R&D department, Early Life Nutrition Science teams and regulatory teams. Lacprodan OPN-10 is a fantastic addition to our infant nutrition portfolio and continues our record of being first to market with products in this sector.”

With Lacprodan OPN-10, Arla Foods Ingredients can now help infant formula manufacturers to develop products containing osteopontin in its purest form to date. Arla Foods Ingredients holds several patents for the production and application of osteopontin.

About Novel Food

The European Commission defines Novel Food as food that had not been consumed to a significant degree by humans in the EU before 15 May 1997, when the first regulation on Novel Food came into force.

It can be applied to newly developed, innovative food, food produced using new technologies and production processes, as well as food which is or has been traditionally eaten outside of the EU.

View the EFSA opinion:
​https://efsa.onlinelibrary.wiley.com/doi/full/10.2903/j.efsa.2022.7137

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The most important growth driver in the past financial year was the ingredients division with an increase of 24.7%, mainly driven by the sale of organic lactose and whey derivatives, especially to manufacturers of baby food (organic products and derivatives increased in sales by 21.4% to 23,800 tons (organic lactose even increased by 58%) and a flourishing international business. The division’s export quota is now 67.2%.

The whey powder business was dampened in the second half of the year by the slump in demand from China due to swine fever.
With an increase in sales of 3%, the fresh produce area developed satisfactorily overall. Due to the drop in prices, especially for butter, cream and low-fat curd cheese, sales in this division were 2.7% below the previous year.

The completion of the new 35,000 tons hard cheese production dairy in Jessen and other construction measures on site proved to be challenges. Among other things, the delayed commissioning of the hard cheese factory and the high-bay warehouse had caused considerable additional costs, which had a negative impact on the 2019 result.

Efficiency increases and financing at the expense of liquidity cushioned the additional costs in Jessen to such an extent that they did not have an impact on the balance sheet.

The target output of 100 tons/day in Jessen has been reliably achieved since April, so that the location now has an annual throughput of 500 million kg.

As a dairy with a strong share of sales and exports in out-of-home consumption, BMI’s business suffers from the coronavirus pandemic: for a time, a large part of sales of fresh products and cheese came to a complete standstill; prices plummeted and several plants hardly had any orders left. This situation could only be partially compensated for by the significantly increased demand in the food retail sector.

The two freshness and cheese divisions have been recovering rapidly since mid-May. Despite all the uncertainties, the BMI anticipates an increase in sales of around €700 million for the full year.

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Consumers are increasingly captivated by the stories behind products and brands, and flavours have a key role to play in this, making Storytelling the first of Innova Market Insights’ Top Ten Flavour Trends for 2020. Other trends include the rise in plant-based alternatives, wellness associations, macronutrient influences and flavours supporting textural developments.

Innova Market Insights Top Five Flavour Trends for 2020 are:

1. Storytelling

Increased consumer interest in the origin of their food and beverage products is resulting in ingredient provenance proving its worth as a key element of brand storytelling. Over 40% of global consumers wanted to know the story around a brand because they wanted to learn where the ingredients were from, according to an Innova Market Insights survey. Storytelling strategies include a focus on authentic tastes, flavours and recipes, as well as uniqueness through ingredient provenance and artisan/small batch processing.

2. The Power of Plants

The use of plant ingredients and plant-based recipes is soaring across a range of food and drinks categories, with an Innova Consumer Survey finding that three in five global consumers are increasingly incorporating plant ingredients into their diets. Plant ingredients can provide a healthy and colourful touch, with the use of a multitude of vegetable flavours for a healthy halo, including on-trend purple potato as part of the purple vegetables trend.

3. Wellness Flavours

Pursuit of healthier lifestyles is not only driving the plant-based trend, but also the demand for flavours targeting more general wellness, both mental and physical. Botanical flavours are increasingly popular for relaxation, stress reduction and sleep enhancement, featuring ingredients such as lavender, CBD/cannabis and turmeric. Floral flavoured drinks increasingly have mood associations, being seen as potentially relaxing or energizing.

4. Macronutrient Challenge

Consumer perceptions of macronutrients in relation to health are also evolving. There is a need to maintain taste profiles while reducing sugar, calorie and/or fat content, with sugar seen as a particular priority. Active ingredients are also impacting product flavours, with high protein options, such as cheese, seeds and nuts, as well as the association of ‘source of vitamins’ claims with fruity flavours.

5. Tapping into Texture

Consumers are increasingly recognizing the influence of texture on eating and drinking experiences, with seven out of 10 global consumers agreeing that texture makes food and beverages a more interesting experience. Meanwhile, six out of 10 said that texture claims influenced their purchasing decisions. As part of this, there is growing interest in flavours that create a richer texture experience, such as honeycomb and toffee, while the industry continues to experiment with nuts in a wide variety of applications, including crunchy flavours and smooth bases.

The other top trends identified by Innova Market Insights are:
6. Hello Hybrids
7. All Time Favourites
8. Triggering the Taste Buds
9. Brown Flavours
10. Flavours Unlimited

For further information about the webinar on 20 May on this topic, visit: www.innovamarketinsights.com

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The result is a new line of authentic dairy and dairy-free flavours designed to enhance dairy indulgence and build back taste. Dairy by Nature optimises flavour in a variety of products. It also masks undesirable off-notes in calorie-reduced and dairy-free recipes to deliver the products that consumers expect.

Dairy by Nature adds value to a wide range of applications – from fresh and cultured dairy products, to nutritional, bakery, beverage, confectionery and even savoury applications. The solutions can be used as primary ingredients to replace or mimic dairy, or to enhance the flavour of existing dairy ingredients, such as butter, cream and cheese. They have been layered to replicate the rich, creaminess of dairy, whether used in standard or dairy-free formulations.

Unlike typical dairy flavours that simply add a singular top note, such as caramelised butter or condensed milk, Dairy by Nature provides enhanced mouthfeel and prolonged flavour delivery instead of a short-lived burst of flavour. The range also provides the means to give consistent flavour, such as managing flavour variability in dairy ingredients and masking undesirable notes in plant-based alternatives.

Lorraine Kelly, senior category manager at Synergy Flavours, says, “Synergy Flavours’ heritage, as a producer of flavours, extracts and essences, alongside our experience as a dairy producer (through Ireland’s Carbery Group) means we understand both the intrinsic science and the pure nature of dairy.

“Replacing or reducing traditional dairy ingredients in a recipe, for whatever reason, can pose real challenges for manufacturers. Whether it is creating the same sensory performance as real butter in pastry, imparting improved creaminess in fat-reduced fillings, or building back cheese notes in bread, Dairy by Nature delivers superior longevity of flavour, mouthfeel and aroma, while ensuring the all-important clean label declaration.”

To learn more, visit: https://uk.synergytaste.com/dairy-flavours

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Yogurt sales are growing faster in China than anywhere else in the world, with ambient yogurt the fastest growing segment in the country’s liquid dairy market. The category, which accounted for almost 30% of China’s entire yogurt market in 2019, according to Innova, has seen a significantly higher growth rate than either chilled yogurts or liquid milks, Mintel notes.

Meanwhile, research shows that “made with real ingredients” and “no artificial flavour/colours” are the most important claims for Chinese consumers, according to Lindberg International.

Torben Jensen, senior category manager, FDP, at Arla Foods Ingredients, said, “Ambient yogurts with a natural label are looking more and more like a major opportunity to capture a slice of China’s growing yogurt market. But to be part of this journey, manufacturers need to offer something different.”

He added, “Clean-label products are the perfect way for brands to differentiate in the category, while tapping into demand for premium products. We’re proud to have developed the first clean label ambient yogurt. Our concept is delicious, convenient and made with all-natural ingredients. It offers a premium edge, with an ideal texture, fresh taste and great stability.”

To highlight the concept’s flavour possibilities, Arla Foods Ingredients is offering a concept yogurt in three varieties: vanilla, peach and green tea. In addition to flavouring, the yogurt contains skimmed milk, cream (38% fat), Nutrilac YO-4575, sugar and native tapioca starch.

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Substantial growth was achieved from an expanding portfolio of food ingredients with a number of successful new product launches and its acquisition of Roil Foods. Earnings from milk sales were steady year on year.

Meadow Foods invested £6.8m in its facilities to improve efficiency and increase capacity and the company has a similar plan for the current financial year, with further capital expenditure of £8.0m having been committed for the year ending 31 March 2020.

Mark Chantler, CEO of Meadow Foods, said: “These are a positive set of results, achieved in a challenging marketplace. Our growth is primarily a result of an expanded product portfolio, targeted acquisitions and improved efficiencies. This strategy for growth will continue and is reflected in our recent acquisition of Nimbus Foods, which has allowed us to further diversify our portfolio and cement our position as a leading supplier of value added ingredients.”

Meadow Foods operates from four BRC AA accredited sites in Chester, Peterborough, Holme-on-Spalding Moor and Dolgellau where it manufactures value added ingredients 7 days a week for UK food manufacturers. The company handles in excess of 550 million litres of milk each year direct from its network of dedicated milk producers across the UK.

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Profile Food Ingredients offers a wide range of specialty product formulations for use in dairy products, baked goods, beverages, confections, dips, dressings and sauces. The company’s products are manufactured in its state-of-the-art, Safe Quality Food-certified facility. Its product line promotes uniformity, enhances texture, thickens, prevents separation and extends shelf life and includes clean label, non-GMO, organic and natural solutions.

Mantrose-Haeuser is a leading manufacturer of edible coatings, stabilisers and specialty ingredients for the food and beverage, agricultural, food packaging and pharmaceutical industries. Among the Mantrose-Haeuser businesses is Holton Food Products, a supplier of specialty stabilisers and meringue systems to the bakery industry.

“Profile Food Ingredients is a strong synergistic fit with our Mantrose-Haeuser business and its Holton Food Products subsidiary, which will enable us to accelerate both top- and bottom-line growth of the companies,” said Frank Sullivan, RPM chairman and CEO.

“This acquisition presents significant opportunities to leverage the combined sales forces of the entities, expand sales of specialty ingredients to the food industry and broaden our reach in international markets. We welcome founder Ted Benic and the Profile Food Ingredients management team to the RPM family of companies and look forward to supporting their continuing growth.”

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The forecast has been made by GNT Group, supplier of Exberry Colouring Foods, which said that demand for Shades of Aqua will also be powered by “a quest for holistic wellbeing” and demand for new and unique food and beverage experiences that will pop out when shared on social media.

Maartje Hendrickx, GNT’s market development manager, said: “Shades of Aqua evoke marine environments and mountain landscapes, conveying a sense of health and wholesomeness and strong links with the outdoors. Green is rooted in nature. It is a positive identifier for nutrition and signifies freshness and organic goodness. Blue evokes the ocean garden. It conveys a sense of relaxation and calm and is impactful on social media.”

To enable food and beverage companies to harness the appeal of the next colour trend, GNT has developed a range of green and blue Exberry Coloring Foods with clean-label appeal. They are made from spirulina, an algae that contains phycocyanin, a naturally occurring colouring component. They are ideal as a replacement for artificial colourants, including brilliant blue and patent blue, and other additives such as copper chlorophyllin.

Maartje Hendrickx added: “Shoppers want food and beverage products that are ‘clean’ and ‘simple’. Exberry Coloring Foods are aligned with this because they are made using only physical processes and never with chemical solvents. They aren’t additives – they’re foods. They can be eaten at any stage of the manufacturing process and they qualify for cleaner and simpler label declarations.”

GNT’s food & beverage color prediction is aligned with the influential Pantone colour forecast, which also places greens and blues center-stage.

Shades of Aqua Coloring Foods will be at the heart of GNT’s new Love Color with Exberry initiative for 2020. It will also be a primary focus at Food Ingredients Europe, which takes place from 3-5 December 2019 in Paris, France. GNT will exhibit on Stand 6C80.

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A new premium offering, Infat Pro, offers higher levels of sn-2 palmitate, while Infat MF is a special blend containing milk fat. Both new products will be unveiled at Food Ingredients Europe, 3-5 December in Paris.

Breastfed babies receive many of their nutritional needs from palmitic acid, the most common saturated fatty acid in humans. 70–80% of the palmitic acid in human milk is attached to the glycerol backbone in the sn-2 position, which facilitates calcium and fat absorption. However, in many oils used in formula, sn-2 concentration is as low as 8–10%.

Infat – Advanced Lipids’ original fat ingredient – contains around 40–45% sn-2 palmitate, enabling formulas to more closely provide many of the benefits of breast milk.

The new premium product, Infat Pro, offers even higher levels of sn-2 palmitate – as much as 60% – allowing better absorption of calcium and fat.

Marcus Gliwitzki, CEO at Advanced Lipids, said: “Infat Pro allows formula manufacturers to get even closer to the benefits of breast milk. It offers all the advantages of our original formulation but with even more sn-2 palmitate. This means fat, calcium and other essential nutrients can be better absorbed, supporting infant health and development.”

The other new product is Infat MF, a special blend made with milk fat. Adding lipid components from milk to formula offers natural taste, and together with high sn-2, the product is designed to offer “the best of both worlds”.

In addition to Infat, Infat Pro, and Infat MF, Advanced Lipids offers Infat Plus, which is designed to be closer to the structure of the breast milk of women from China.

Ronald van der Knaap, chairman of Advanced Lipids, said: “The ‘one-size-fits-all’ approach no longer works in formula markets, where it’s increasingly important for manufacturers to offer consumers a choice. We’ve worked hard to develop these innovative new additions to our range, and we’re delighted to have the chance to showcase them at FIE.”

All the products will be showcased at Booth #6Q51 of Food Ingredients Europe

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The lift came from a surge in demand for fresh cream from the Continent, where buyers needed it for Christmas products. Some reports had prices rising as high as £1,700/tonne (€1994/tonne), but this peak only lasted a few days and reports suggest prices have dropped back a bit since then. The magnitude of the price increase could be a sign that the actual volumes being traded on the spot markets were thin.

There was disconnect between the cream and butter prices this month, which is a fairly usual effect of the festive demand for cream. The gap between the two prices made it economically difficult to buy cream for butter making as the butter would not make a return at the current spot prices. Those who can draw on stocks were better able to compete. Skim milk powder prices continued to firm in November, rising steadily through the month, bringing another five-year high.

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The new 16,000 square metre addition to the original site will enable Givaudan to meet the growing demand from customers in the food and beverage segments in China. About 95% of the total production capacity will support customers in China. The Nantong manufacturing facility will strengthen the company’s existing capabilities in savoury and culinary flavour blends, snack seasonings, spray dries and liquid flavours. About 150 people are currently employed on site of which a large majority have been recruited locally.

Givaudan’s CEO, Gilles Andrier said: “We are delighted to open the new extended space at our Nantong facility. The total investment we have made on the Nantong site supports our strategic goal of increasing Givaudan’s footprint in high growth markets and capturing growth opportunities. More importantly, the larger Nantong site will now enable Givaudan to collaborate even more closely with our customers to deliver innovative and creative taste solutions to the ever evolving Chinese market.”

Givaudan’s APAC commercial head, flavours, Monila Kothari, underlined the growing importance of the Chinese market to Givaudan: “China’s economy has blossomed quickly over the years and is now the world’s second biggest economy. As a result, we have seen a tremendous growth in the food and beverage industry coming from local players. Given this rapid transformation, we now have a manufacturing facility that can support our business development strategy in China. This expansion will enable us to be agile as we address the needs of our customers in China.”

The manufacturing facility is also making important contributions to Givaudan’s Climate Action Agenda. It was certified as “Environment-friendly Green Enterprise” by the Environment Protection Bureau of Nantong Economic & Technological Development Area (NETDA).

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CP Kelco will showcase its latest innovative ingredient in tasty prototypes at Stand #6G161 in Hall 6 of the FiE exposition.

“Our samples will demonstrate how Nutrava Citrus Fibre provides water-binding capacity, viscosity, suspension and emulsion stabilisation, while also contributing to dietary fibre intake,” said Susanne Sörgel, senior director, pectin & carrageenan strategic platform at CP Kelco.

At its FiE booth, CP Kelco will offer tastings of a low-fat, vegan mayonnaise containing Nutrava Citrus Fibre as an alternative to egg, gum stabilisers and starch, as well as a fruit-flavoured drink to demonstrate the new ingredient’s functionality in reduced-sugar beverages.

Developed in response to continuing consumer demand for food and beverage products with less ingredients, less sugar and less fat, Nutrava Citrus Fibre can help manufacturers of these products meet clean label requirements while achieving critical functionality that ensures their desired taste and texture. Key applications include condiments, dressings, soups and fruit-flavoured drinks.

“This novel fibre will become a key go-to ingredient in the product developer’s toolbox,” said Jérôme Béra, senior vice president, global marketing at CP Kelco. “Our journey with Nutrava Citrus Fibre is just beginning – we’re excited about its potential based on positive feedback and collaboration from trials conducted with partners around the globe. We look forward to continuing to explore the possibilities for Nutrava Citrus Fibre with formulators across many application segments.”

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There were six prizes awarded in total. The products and companies honoured ranged from an innovative new line of probiotic yogurts, to a plant-based beverage aimed at Asia’s increasing coffee-drinking consumers, through to a high-tech packaging solution that promotes essential food safety in the infant nutrition segment.

Best Dairy Ingredient Innovation of the Year
Chr Hansen for it Sweety Y-1, a naturally sweeter dairy culture, developed with the participation of an in-house team of experts at Chr. Hansen’s research laboratories in Denmark.

Using groundbreaking technology they were able to produce a bio-culture that converts sugar differently to traditional processes, resulting in a sweeter-tasting yogurt. This means that less sugar needs to be added to counterbalance yogurt’s naturally sour flavour, and Chr. Hansen’s customers can benefit from a healthier end product.

Most Welcomed Packaging Solution of the Year
United Caps for it 127 SAFE-TE tamper-evident closure specially designed for the needs of the Asian infant nutrition market. The 127 SAFE-TE closure increases baby food safety and convenience with an impenetrable security feature which means it cannot be opened and resealed. In this way, it addresses a key concern of customers in Asia.

Popular Asia-Pacific Plant Based Drink of the Year
Sweden-based Oatly for its Barista Edition foamable oatmilk drink, which was specially developed so that it can be used as a dairy alternative when making milky drinks such as lattes and cappuccinos.

Best Yogurt Innovation of the Year
Local dairy giant Yili for its Yili Yixiao Fermented Milk. This influential drink series was first developed by Yili experts at their main innovation centre in Shanghai, and centres around a particular species of probiotic named Bifidobacterium lactis (B. lactis).

The resulting strain that Yili now uses in its Yixiao series, Bifidobacterium strain BL-99, has shown promise in treating a range of digestion-related conditions, from intestinal infections to irritable bowel syndrome, according to the company.

Most Sustainable & Innovative Rigid Packaging Solution of the Year
PolyOne for its ColorMatrix Lactra light-blocking additive. This additive can be used during the manufacturing process for PET bottles, reducing the breakdown of dairy products whilst they are exposed to light, making them stay fresher and giving them a longer shelf-life.

Most Impactful Brand of the Year
Theland for Milk New Zealand. The Chinese-owned dairy farm group hit the headlines after it secured a trading agreement with online retailer Alibaba to market its fresh milk direct to Chinese consumers. The deal has been a great success.

Through its network of farms in New Zealand and the unique advantages of grass farming, natural grazing and natural milk production, Theland has also been able to produce its 4.0 Protein Pure Milk product, which has a higher than normal nutrition profile.

Another of Milk New Zealand’s breakthrough achievements has been to reduce farm-to-retailer shipping times. Thanks to an agreement with Shanghai Customs and Changning District Government, the company has been able to deliver products to the mainland in less than 72 hours, setting a new benchmark standard.

Meanwhile, this year’s DairyAP summit featured a wide range of speakers and experts from the world of dairy in the Asia-Pacific region and beyond, who came together to discuss the latest trends, regulations and hot topics affecting the market. The first day of the event focused on “Safety and Farm Management”, whilst the second day is scheduled to concentrate on “Innovations in products and Marketing”.

The presentations at the summit include those by highly-regarded professionals from many of the major dairy organisations, retailers and businesses in the world and the APAC region such as Fonterra, Yili, Lazada, Amul Dairy, Nestle, Guangzhou Society of Agronomy, Vietnam Dairy Association and Thailand’s Department of Livestock Development.

To learn more about 6th DairyAP 2019, and discover the full list of participants and speakers featured at the event, please visit the official website here.

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The survey, commissioned by the market research company FMCG Gurus on behalf of Beneo, was carried out with 3,863 European consumers from across the UK, France, Spain, Belgium and the Netherlands and provides key insights into the current health trends shaping shopper behaviour.

Topping the list of Europe’s consumer health concerns was staying fit and active (53%), closely followed by maintaining, or losing weight (51%), highlighting that the rising health and fitness trends are now well and truly embedded in the minds of consumers. Driven by the aim to manage weight and to follow a healthy nutrition, 80% of European consumers are now trying to limit or cut down on sugar. Meanwhile, there also appears to have been a shift in the consumer perception of carbohydrates, with almost half believing that slow releasing carbohydrates are better for them and thinking that foods or beverages that trigger a lower blood glucose rise are preferable.

In addition, the results showed that digestive health is a big concern for many of the European consumers surveyed, with 4 in 5 considering it to be important or very important to them. The figures also highlighted that 1 in 3 suffer from digestive problems. In line with this, 60% of UK consumers are trying to eat more fibre, making digestive health an even bigger area of focus for them than protein.

The results also highlighted the rising number of consumers in Europe choosing to follow a flexitarian diet with 1 in 5 buying meat alternatives in the past three months. Interestingly, the flexitarian diet and reducing meat consumption were shown to be particularly popular amongst older consumers, with younger consumers increasingly favouring vegetarian or vegan diets.

Myriam Snaet, head of market intelligence and consumer insights at Beneo said: “The results of our latest consumer survey clearly show that the growing interest in a healthy lifestyle is impacting purchase decision, with consumers now willing to pay more for products that support these goals. This presents a significant opportunity for manufacturers to invest in the right functional ingredients to help deliver the products that consumers want.

“With a versatile portfolio of plant-based functional ingredients from nature, Beneo is well set to help industry players develop premium products that respond to these evolving consumer purchasing patterns.”

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Maria, who is currently the chief financial officer of Brakes UK and Fresh Direct Group joins the business on 7 January and will work alongside Damian to ensure a smooth and effective transfer, until Damian leaves the business in summer 2020.

Damian initially joined Bodfari Producers Limited in February 1994 and became finance director upon the merger with Meadow Foods in 1995. As finance director, he assumed responsibility for delivering the financial planning and reporting for the business, as well as responsibility for implementing and managing the company’s IT function.

Working initially with Simon Chantler, and more recently Mark Chantler, Damian was involved with the delivery of the company’s ambitious growth strategy that has seen the business transform from a family owned operation, to one that has attracted investment from leading Private Equity investors Exponent. Most recently, Damian was heavily involved in the company’s recent strategic acquisitions that have included Nimbus Foods, Roil Foods and Fayrefield Liquids with intentions to continue to grow organically, as well as through further targeted acquisition.

Mark Chantler, chief executive of Meadow Foods, said: “Damian has been instrumental in the growth of Meadow Foods, transforming it from a single site, family owned business to its position today as one of the UK’s leading suppliers of dairy-based ingredients and inclusions with a turnover in excess of £450M. We are hugely grateful for the energy and insight he has brought to the business as well as the diligent work undertaken in our recent acquisitions.”

“We are also hugely excited to welcome Maria who brings a wealth of food and private equity experience to the board. By working together with Damian in the coming months we will ensure that there is a stable transition and that the company continues to be well positioned for future growth.”

Meadow Foods is a leading supplier of value-added ingredients to the food industry. The award winning company employs more than 400 people across four BRC AA accredited sites in Chester, Peterborough, Holme-on-Spalding Moor and Dolgellau where they manufacture specialist dairy ingredients, inclusions, decorations and toppings for some of the world’s best known food manufacturers and food service operators.

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The headquarters includes a new application centre, which is six times larger than Tate & Lyle’s previous centre in Sao Paulo and is amongst the company’s largest globally.

The new application centre will help industry manufacturers develop products that meet increasing consumer preferences for healthier, tastier food and beverages. It includes a pilot plant and state-of-the-art experimental kitchen, which enables customers to design and test different recipe formulations across a range of categories including dairy, beverage and bakery. Other services include sensory analysis and shelf-life testing of products, as well as a room for focus groups with consumers.

As part of Tate & Lyle’s global innovation and application network, the new centre will also benefit from Tate & Lyle’s recent investment in a new recipe development platform. This platform provides one global database for recipe and ingredient knowledge, connecting Tate & Lyle’s technical teams across the world and leading to a more agile response to customers with effective solutions.

Oswaldo Nardinelli, senior vice president and general manager, food & beverage solutions, Latin America, Tate & Lyle, said: “There is an increasing consumer demand in Latin America for more food and beverage options that can support healthier diets and lifestyles, and manufacturers are increasingly looking for new ways to reduce calories, fat and sugar, and enrich products.

“While the need and demand for healthier options is clear, we know that consumers will not compromise on taste and it’s this challenge – making healthy food tastier, and tasty food healthier – that our food scientists and application experts are helping food businesses overcome.

“Our new application centre brings together Tate & Lyle’s cutting-edge science, market leading ingredients and product development capabilities, offering manufacturers across the region a convenient and high quality ‘one-stop-shop’ for formulation.”

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