Tate & Lyle, global provider of food and beverage ingredients and solutions, commissioned new research amongst consumers in the UK, France, Germany, Poland, Spain, and Sweden, to investigate attitudes towards dairy consumption.

The survey found that the frequency in which young consumers eat dairy products is high, with 71% eating cheese, 81% drinking milk and 69% eating yoghurt at least once a week.

Furthermore, 77% of 18-35-year-olds said they are happy to consider eating more dairy products if they could try products with less fat, sugar, and allergens.

Beth Nieman Hacker, market research director at Tate & Lyle, said: “Our research has uncovered some interesting emerging trends when it comes to how and why consumers are purchasing dairy.

“It is so important to understand how behaviours, values and appetites are changing and the drivers behind these shifts, so food and drink brands can launch products that meet the needs of consumers today.”

The research uncovered opportunities for food and drink manufacturers to do more to encourage young people to eat dairy products.

Health is a key priority for the younger generation, with 1 in 4 (39%) 18-35-year-olds stating they felt dairy products contained too much fat and 34% claiming that dairy products contain too much sugar.

Younger consumers are much more likely to eat dairy alternatives – with 35% eating non-dairy cheese, 33% eating non-dairy ice cream and 46% non-dairy milk, at least once a week.

A flexitarian diet seems to be on the rise amongst consumers of all ages, who switch between dairy and dairy alternatives depending on the meal type. 39% said they eat dairy cheese at dinner, compared to 26% who chose a dairy alternative. 32% preferred dairy yoghurt at breakfast, while 26% liked a dairy alternative yoghurt as a mid-morning snack.

Consumers are also looking to make more sustainable choices – with a fifth (18%) of older consumers saying products with environmental certifications would be a big factor in them increasing their dairy intake, while younger consumers were looking for more environmentally friendly packaging (19%) and a longer shelf life (20%).

Delphine Forejt, dairy category development manager at Tate & Lyle, said: “Our research found that nearly three quarters of 18-35-year-olds who are eating less of dairy are happy to consider eating more dairy products if they could try products with less fat and sugars. Whilst dairy products have long been associated with goodness, in today’s world, the dairy industry must adapt to modern consumer tastes, convenience and healthier lifestyles. At Tate & Lyle we are committed to working with customers to help them overcome these challenges and deliver tasty products that consumers love.”

For more information on how Tate & Lyle collaborates with customers working with dairy, visit: www.tateandlyle.com/our-expertise/dairy

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Now, if you are over a certain age, you may be wondering what the fuss is about. I would say, go ask your teenager. Among the youths of today, E-sports is very popular in Europe and Asia, particularly in South Korea. In 2020, the global turnover was $US1 billion, according to the website sportytell.com. The biggest advertisers tend to be companies such as Red Bull, Coca-Cola and Intel. Disney’s Marvel universe is also a key sponsor. For the IEM Cologne, the main sponsors are Intel, DHL, 1X Bet and Müllermilch.

In a world where regional differences can sometimes be a barrier, IEM Cologne is a United Nations of gaming, hosting 24 teams from Europe, North and South America, Oceania and Asia. Its in-person event was delayed last year due to Covid, but the Lanxess Arena can hold 20,000 people and no doubt the teenage and young adult fans are looking forward to being in-person at the event in July. It looks like quite a setup and no doubt will offer everyone a grand few days out.

I think it is a very good idea that Müllermilch is supporting this event and its larger participation in E-sports. Let’s face it, dairy offers cheap, nutritious products and young people are its ideal target market. They should be drinking milk products rather than other types of soft drinks, in my humble opinion. It’s a win-win for everyone in this case, and a new avenue for the industry to go down.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine.

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Its construction was half of €8 million being invested in the country, with the remaining funds allocated to a new yogurt line set to open in June 2022, and a water treatment facility for several neighbouring educational institutions, according to Domenico Albanese, Danone’s vice president of operations for Africa, Middle East and Asia.

Fan Milk recently celebrated its 60th anniversary in Nigeria, according to NigeriaDispatch (nigeriadispatch.com).

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The VÖM president uses the opportunity to ask the Austrian consumers to pay attention to domestic quality when purchasing.

CO2 and methane are the most problematic greenhouse gases in the dairy production. They arise especially in the natural digestive process of cattle and in the fertilisation.

In Austria, all agriculture causes about 10% of greenhouse gas emissions – of which the dairy industry contributes with 5%, the energy industry is responsible for 44%, the traffic about 30% and private households 10%.

The Austrian dairy industry has reduced its emissions in recent years by 15%. Main reasons for the good climate protection values of the Austrian milk is the natural way of milk production in Austria: high grassland content, no extreme breeding practices and thus a longer life of the cows, no use of palm oil products or soy from overseas, no genetic engineering, manageable structures in agriculture and regional processing as well as the EU wide highest organic share.

“In addition to the exemplary production on the farms follows the dairies for climate protection: renewable energy, energy from biomass, photovoltaic systems, sustainable packaging solutions and other measures. Projects have already created the first climate-neutral dairies in Austria,” says Petschar.

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January: Despite the weather, Gelatelli mint chocolate ice lollies remain a staple in our house after a meal and while watching television. We have gone through many series, ranging from Brooklyn 99 and Man Down to Montalbano, Valley of Tears and Death in Paradise. Also, Great British Bake Off is never missed.

February: Müller Corner Skyr with nuts and chocolate balls granola is firmly established as a family snack. The delivery man thinks I feed many, when in fact it’s just a teenage boy and my husband. I have to buy extra just to have a chance of getting one myself.

March: Mozzarella cheese is the most popular in the world, and it gets a good run in the house as I make homemade pizzas about once a week. I also plonk anything else cheesy that catches my fancy – blue, goat – onto the bases.

April: Milk deliveries are constant in the house. One of my colleagues mentioned that she’s drinking less milk now, and I said, don’t worry, we’re taking your share. Again, the provisioning of teenage boy life means the liquid stuff disappears rapidly.

May: Baron Bigod, the brie-type unpasteurised cheese of Suffolk, was our companion in Norfolk, where between the cheese and bread, we also discovered a seafood wholesaler who would sell to retail in the town. This resulted in delicious meals back at our rental on more than one night.

June: Gruyère is the cheese with which I began making cheesy toasts to top the onion soup made from an allotment glut of alliums. My child said this about it: This cheesy toast is delicious, and this soup is delicious. When you put them together, it’s amazing. POG, as the kids say.

July: I returned to the real world with a cheese tasting at the Guild of Fine Food in London, and was treated to a selection of Asturian cheeses, including Perazola, a sheep’s milk blue cheese. The sight of people enjoying cheese in real life, with accompanying ciders, was a highlight of the month. That and lunch with Jenny Deeprose in Borough Market.

August: Wookey Hole and Cheddar Gorge cheddars were the cheeses to savour as we walked around the caves, and enjoyed the delights of Somerset, ranging from going up the Glastonbury Tor, to a Hot Fuzz walking tour of Wells. Not to mention having a chat with the Wookey Hole Witch every morning over breakfast.

September: Joseph Heler’s site tour provided a plethora of British cheeses to enjoy, including the EatLean line, which I wound up snacking on. Once I had worked my way through the EatLean Nibbles, I made my own plates up with nuts and fruit. I ate two fairly large chunks in about two weeks. It changed my mind about lower fat cheese.

October: The return of the International Cheese & Dairy Awards saw a collection of cheddars pass my palate. I was delighted to see Razan Alsous there, dishing out the squeaky cheese of Yorkshire Dama Cheese that is local halloumi. Her very tasty range adds to the 700 types of cheese one can find on these shores. It was also such a joy to catch up with the members of the British and international cheese industry in person. I would list you all, but I need to keep this to a decent length.

November: Blackwoods Cheese Company’s Graceburn cheese brand with truffles had me making roasted potatoes into something else more magical for a few weeks.

December: The rediscovery of Cropwell Bishop’s Beauvale at Marks & Spencer was gleeful. I bought two pieces and ate them both by myself. I have to buy more before the holidays now.

Whatever you got up to in 2021, I wish you all the best for a bright 2022.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine.

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Imlek now fills over one million litres of milk a day, with its annual turnover amounting to around €300 million. The diary giant was the very first in the Balkans to invest in an aseptic filler in 2012 in order to enable germ-free filling of a section of its portfolio into PET bottles. Its prime aim was to facilitate the export of sensitive products by lengthening shelf lives and lowering transportation weights. Back then Imlek decided to invest in a linear KHS Asbofill ABF 711 filler, as with its very small aseptic zone this machinery permits sterile filling without the need for intermediate sterilization. Up to 12,000 PET bottles holding between 250 milliliters and two liters are processed per hour.

Regarding flexibility, the Asbofill ABF 711 features a vast range of bottle and closure design options, the use of which requires no mechanical intervention. One of the KHS aseptic filler’s special features is its small sanitary room that measures just 1.5 cubic meters: in combination with the machine’s room-within-a-room concept, it cuts the risk of recontamination down to practically zero. Limiting sterilization to the necessary areas only – namely just the neck on the outside of the bottle – means that sterilization media can be used more sparingly. Thanks to its compact design the filler also takes up less space and is easier to clean. It also does not need any extra water during the production cycle, and so scores on sustainability.

The Serbs were reportedly so pleased with their KHS technology that the company happily allowed the Dortmund machine and systems manufacturer to use it as a reference for other interested businesses. Colleagues frequently came to visit the Imlek facility in the Belgrade suburb of Padinska Skela to watch the machine in production under everyday working conditions. After all, the dairy had itself opted for a KHS system based on good references and sound recommendations – and hasn’t regretted its decision for one minute.

In September 2018 a devastating fire tore through Padinska Skela, destroying much of the production shop and causing serious damage to property. Like so many other lines and machines, the exemplary technology of the aseptic filler was consumed by the flames. “The end of 2018 and the whole of 2019 were an extremely challenging time for us,” remembers Darko Samardžija, chief supply officer of the Imlek Group. “To guarantee market supply with our products, we had to redirect our contracted milk quantities to our other plants in the region for further processing and to production sites outside the Imlek system. Here, we needed to make sure that all the dairies we sent raw milk to were able to meet our high production standards. After all, we wanted consumers to continue to have Imlek products in their usual top quality.”

At the start of reconstruction a clear decision was made to make the new factory the most modern in the region – a complex task, as Samardžija emphasizes, that was nevertheless completed so quickly and so successfully that the impact of the fire, in which luckily no-one was hurt, was soon forgotten.

The new InnoPET BloFill ACF-L block system is reportedly instrumental Imlek’s success, where a latest-generation KHS stretch blow moulder, an InnoPET Blomax V, has been combined with a KHS aseptic filler, the Innofill PET ACF-L, for the first time ever. The block boasts a number of further developments that not only make it even more powerful than the previous filler but also more sustainable and more economical – by saving up to 40% in energy, for example. A special transfer module has been designed to join both machines that feeds the continuous PET bottle flow from the rotary stretch blow moulder to batch processing on the linear filler. To this end, ten consecutive containers at a time are picked from the bottle flow, accelerated and separated from the following units as a group so that they can then be easily removed by grippers at their downstream stop position and placed in the filler’s carrier plates. Combining the stretch blow moulder and filler does away with the need for an air conveyor, resulting in a compact system that saves space, cuts energy consumption and eliminates a potential source of error.

“Our specifications were basically the same as when we commissioned the first machine,” Samardžija explains. “The main emphasis was to ensure product quality and production stability. And with our new acquisition we again attached great importance to a high degree of flexibility so that we can produce our various volume formats on the same machine.” The block setup means that a full format changeover can now be performed in the space of just ten minutes, taking up to 40% less time compared to single machines with an air conveyor.

The filling volume accuracy has also been improved by around 30% over the old filler. Electromagnetic induction flow meters with new evaluation software and tried-and-tested algorithms are also used in the aseptic zone to achieve this. They ensure consistent head space volumes and thus identical fill levels in the bottles and minimize the risk of excessive foaming.

The modular design of the Innofill PET ACF-L aseptic filler is also new. It basically allows optional empty modules to be planned for on procurement. These leave space for filler retrofits, such as foil sealers or dosing units for fruit chunks, should these need to be later included in the portfolio.

Finally, the KHS Innopack Kisters SP Basic from 2012, a shrink packer that can wrap up to 10,800 packs an hour in film, also forms part of the restored line at Imlek. The packaging unit is one of the few pieces of equipment in the machine park to have survived the fire unscathed. Following a general overhaul, it’s again now fully functional. “On the new line, like on the old one, we fill fresh milk in various formats and chocolate milk,” says Samardžija. In the near future Imlek wishes to further exploit the various new options already provided by its state-of-the-art technology and associated increase in flexibility. “We can imagine expanding the portfolio of our aseptic filler in the future to also include milk shakes and flavored milk,” the dairy’s chief supply officer tells us.

The Serbs currently process around 200 products. The majority of its sales is generated with fermented milk products and fresh and ultra-heat-treated milk. Financially no less significant but much smaller in volume are product categories such as dairy spreads, butter and standard value-added products. The company isn’t only just looking ahead when it comes to its production technology but also with respect to its portfolio: besides standard and organic milk products this includes lactose-free products and the probiotic Imlek Balans+ line for all those who pay particular attention to digestion and immunity. “This year we launched Imlek Protein to market, a protein-rich, lactose- and sugar-free milk beverage specially geared towards people who watch their diet and do sport,” states Samardžija. “Products like these have been a focus of the international milk industry for some time now. It’s thus only logical that we offer our consumers on the home market beverages in this segment.”

The Serbian milk magnate’s modernity also encompasses a strategic commitment to more sustainability. “With a mind to our responsibility to the environment, we’re the first local milk producer to fill our Moja Kravica brand into packaging made of recyclable, bio-based plastic,” Samardžija tells us, not without pride. “Even the caps are made of plastic that comes from plants, namely from sugar cane.”

For more information about Imlek Group, visit: www.imlek.rs and for more information about KHS, visit: www.khs.com/en.

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At the start of 2022, dairy cooperative Milcobel will launch its range of Brugge CO2 neutral cheeses onto the market. In doing so, the cooperative subscribes to a trend whereby sustainability and CO2 reduction are prioritised. Brugge Kaas provides high-quality, locally produced and tasty cheese and resolutely chooses to limit its ecological footprint. This makes Milcobel a trendsetter in the cheese market.

Thijs Keersebilck, managing director of Consumer Products & Service at Milcobel, considers it logical that Milcobel is bringing CO2-neutral cheese to the market. “The question of sustainability is high on our customers’ agendas, and consumers are also thinking more than ever about what they eat and where it comes from. Moreover, many consumers are looking for ways to contribute to the climate debate. By offering a CO2-neutral cheese, conscious consumers can make a more sustainable choice within the cheese range.

“Europe is raising the bar with its ‘Fit for 55’ and ‘Farm to Fork’ programmes within the Green Deal, so we want to do our bit. As a company, we consider it our duty to keep in touch with the ecological evolutions and additional requirements, but we also want to show more ambition and do our part,” says Thijs. “Through CO2 reduction and compensation, we are drastically lowering our impact.”

To be able to claim the label of CO2-neutral cheese credibly, Milcobel is working together with CO2Logic. There are several requirements attached to the use of the label. First of all, all greenhouse gas emissions (CO2, methane, nitrous oxide) in the chain are calculated ‘cradle to gate’, from cow to cheese.

“More than half of our dairy farmers are already using renewable energy today, and two-thirds are implementing energy-reducing measures. In addition, we are participating in all kinds of pilot projects with the ILVO research institute on reducing methane emissions from cows and storing CO2 in grassland,” says Thijs. “We focus on raising awareness and stimulating sustainable projects via a sustainability premium.”

During the past five years, Milcobel has reduced the energy efficiency per kilogram of cheese by 23% at its production sites. The objective is to further reduce the emissions from its production process by 35% by 2035. Energy-efficient processes and further efficiency improvements will contribute to this. Combined heat and power plants provide more sustainable energy. Besides focusing on the climate, Milcobel is also increasingly moving towards the recycling route. Approximately half of the water required is extracted from milk processing and then purified and upgraded to drinking water quality, after which it is used, for example, to clean equipment. Efforts are also being made to make packaging more sustainable.

“Over the past three years, we have used 23% less plastic for our cheese packaging,” confirms Thijs. “By 2023, all our cheese packaging should be 100% recyclable, and the proportion of recycled plastic packaging should increase further.”

However, utterly CO2-neutral production throughout the chain is virtually impossible. Therefore, the remaining CO2 emissions are compensated through a Gold Standard certified windmill project in India in collaboration with CO2LOGIC.

“We would have liked to support a local project, but in Europe and Belgium, carbon farming is still in its infancy. The regulatory framework is lacking, as are agreements on measuring, monitoring and compensation. Other countries are more advanced in this respect. These are, therefore, plans for the future,” says CEO Nils van Dam. “What is particularly important to us in terms of sustainability is support from our farmers and a pragmatic approach tailored to all our dairy farmers. We can already be very proud of what our dairy farmers have achieved thus far.”

The CO2-neutral Brugge cheeses will be on the shelves from February 2022.

For more information, visit: co2.bruggecheese.com.

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Undergraduate and graduate students are eligible to compete by developing innovative dairy-based products for gamers. Successful entries will meet competition criteria, demonstrate innovation and provide value to consumers.

This competition is an opportunity for students to develop products that are in line with industry and consumer insights to uncover innovative dairy-based products for gamers:

• 94% of young people play video games in some capacity
• 60% of gamers say video games help them be social
• 90% of gamers ages 21-35 regularly eat food and drink while gaming.

The judging panel includes experts from across the dairy industry. Winning teams will be recognised at the American Dairy Science Association’s annual meeting in Kansas City from 19-22 June 2022. A combined $16,000 in cash prizes will be awarded, including, $8,000 (first place), $5,000 (second place) and $3,000 (third place).

The deadline for submissions is 17 January 2022. Full contest details can be found at www.usdairy.com/research-resources/new-product-competition.

For more information, contact NDC’s Rohit Kapoor at rohit.kapoor@dairy.org.

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Total investment capital for the first phase is $6 million (€5.1m), in which, Vinamilk and its partners contribute 50% each, the website Vietnam+ reports.

The joint venture will import dairy products from Vinamilk, and market and distribute them in the Philippines through DMPI. It will use the co-brand Del Monte-Vinamilk for its products and promote the brand strength of both businesses. The joint venture will take advantage of Vinamilk’s strength in production and Del Monte in distribution, the companies say.

Vinamilk completed production of the first shipment for the joint venture at the end of July. The products are expected to officially reach Filipino consumers in September. Revenue of the joint venture in the first year is estimated at around $8.8 million and has the potential for double digit growth.

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One in four consumers (25%) had used a product containing probiotics over the past six months – up from 21% in 2019. A further 44% would consider doing so, up from 40% in 2019. Usage was particularly high in China, where almost half (49%) of respondents had used a product containing probiotics over the past six months, followed by Mexico (42%).

Part of Kerry’s ProActive Health portfolio, BC30 surveyed over 13,000 consumers across 16 countries.¹ Globally, nearly half (47%) were aware of probiotics or cultures – significantly more than the 42% who were aware in 2019, when the survey was last conducted.² Awareness was particularly high in Latin America (63%) and North America (61%).

The findings suggest that demand for probiotics is linked to increasing interest in digestive health, which consumers ranked third on their list of reasons to purchase healthy lifestyle products – up from fourth in 2019. Nearly four in ten (38%) of survey respondents globally had used some form of digestive health product over the past six months, almost as high as the number who had used an immune health product (39%).

John Quilter, Kerry VP of Global Portfolio – ProActive Health, said: “A range of factors have driven the continuing growth in demand for gut health solutions generally, and for probiotics in particular. Demographic changes such as population aging and lifestyle choices have increased the prevalence of digestive disorders, while the pandemic has accelerated the shift towards more proactive approaches to health. As a result, consumers want to see functional ingredients in their favorite food and beverage products, and they’re increasingly well educated about the role of probiotics and their ability to support both digestive health and overall wellness. Manufacturers who formulate functional foods and beverages using science-backed probiotic strains can therefore meet a range of market needs.”

The survey shows that foods and beverages commonly consumed at breakfast time are the most closely associated with digestive health. For example, four in ten (40%) respondents globally said they would be interested in purchasing yogurts containing ingredients with digestive health benefits. Many other categories were also strongly associated with digestive health, including fruit and vegetable juices (31%), dairy-based drinks (31%) and breakfast cereal/granola (28%).

BC30  (Bacillus coagulans GBI-30, 6086) is a patented spore-forming probiotic ingredient which can be used in a range of functional food and beverage products. Over 25 published papers have shown that itcan help support digestive health, immune health and protein absorption.

The survey suggests that these benefits are well recognised by consumers. Respondents were shown the BC30 logo and an image of products in which it can be found. When asked which benefits they perceived BC30 to deliver, 45% globally chose digestive health and 45% chose immune support. After being given more information about BC30, 80% found its communicated benefits to be believable.

¹ Survey carried out online in January 2021. Total sample (n=13,072). Australia (n=805), Brazil (n=804),China (n=808), Colombia (n=803), France (n=801),Germany (n=805),India (n=801), Indonesia (n=805),Italy (n=804), Japan (n=805),Mexico (n=804), South Korea (n=806), Spain (n=802),Thailand (n=809), UK (n=808), USA (n=1002). All respondents had responsibility for grocery purchasing decisions and had used, or considered using, a healthy lifestyle product such as a supplement or functional food over the previous six months.

² Kerry Global Consumer Survey – Digestive & Immune Health, 2019 (Sample:11,000 consumers in 14 countries)

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Wyke Farms has previously supported the project with generous donations in 2019 when it supplied food for over 6 million meals for the benefit of over 50,000 vulnerable people across the South West regions. This year the company is providing even more; there will be 6 donations at 536kg each over the summer period, totalling 3.2 tonnes of cheese and butter. Wyke Farms has selected butter and grated cheese for sandwiches as well as block cheddar for children to use in cooking activities.

Paul Hardwick, chairman at Wyke Farms, recently joined the South-West board of trustees at FareShare South and says: “I was delighted to have been asked to help with the great work that FareShare South West do in the region. My involvement began in 2020 and was formalised in February this year when I became a Trustee. I will be using my experience in the food industry to benefit the charity.”

Lucy Bearn, director of operations at FareShare South West says: “We’re delighted to have Wyke Farms on board and supporting our summer operation. School holidays are a key, time-critical moment to provide support to families to avoid them falling through the gaps and into more complex issues relating to poverty. Working with local food businesses, like Wyke Farms, is fundamental to our success as a charity and without partnerships like this, we couldn’t make the impact we do in our local communities.”

Wyke Farms’ cheese and butter is made with the milk from its cows grazing the lush pastures of the Mendip Hills in the centre of the Cheddar making region in Somerset.

Wyke Farms products are available in selected Lidl stores and in South West UK Asda, Co-op, and Tesco stores. All products are available online at: www.wykefarms.com/shop.

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From January to June 2021, solid import demand from Asia, mainly China, underpinned the increase in international dairy prices during the period. In China, the fast pace of economic growth and the real appreciation of the RMB induced a surge in consumption, leading to higher dairy imports. In addition, the rapid recovery in China’s pig herd population boosted higher imports of whey powder. More home cooking and baking during lockdowns increased retail sales such as butter and cheese in many dairy importing countries, partially offsetting lower food services sales. Import purchases by some countries in the Middle East and North Africa also increased, supported by revived petroleum prices, improved economic activities, and increased inbound movement of expatriate workers. In recent months, demand for spot supplies from Oceania has risen sharply due to concerns over short-term sourcing challenges amid limited container availability in Europe and North America, the FAO says.

Supplies saw a change, with heatwaves and dry weather in Australia and New Zealand making declining milk production increase and driving up milk prices. Meanwhile in Europe, cold weather made trucking more difficult and milk deliveries to processors as a result, which led to higher international prices for butter and milk powders.

For further information, visit fao.org/3/cb5635en/cb5635en.pdf.

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Only about a third of respondents reported that they always or often read labels before purchasing dairy products; however, product labels are the primary source of information about food purchases used by consumers. This is reflected by the fact that only 24% of respondents were familiar with microfiltered milk, and no respondents could recall seeing the term on dairy product labels. Despite this, 20% expressed a negative opinion of it.

“Our survey data align with previous work that suggests the majority of dairy product consumers find both milk and cheese healthy and natural,” said corresponding author MaryAnne Drake, PhD, North Carolina State University, Raleigh, NC, USA. “However, adding processing-related terms to ‘milk’ lowered average agreement that the resulting product was natural or healthy.” Overall, agreement responses suggest that although overall dairy product consumers have a positive view of milk, processing terms introduce uncertainty that may lead to questioning this evaluation.

Providing education about processing terms improves consumer understanding and perception of those terms on labels. Before reading a definition of ultrafiltration and microfiltration, 83% of respondents were unfamiliar with the terms. After reading the definition, 97% of participants indicated that their understanding had changed. The majority of participants viewed ultrafiltered and microfiltered milk more positively and were more likely to purchase these products.

“Processing-related descriptors in ingredient statements are likely to be overlooked, especially on the labels of products with which consumers already feel familiar. However, consumers may express caution when they are made aware of unfamiliar processing terms,” added Drake.

The study suggests that explaining processing-related terms using simple terms may increase positive perception among consumers. On-package education and other marketing messaging should be investigated further, says the University.

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Kerry, the maker of clinically proven immune health ingredient Wellmune, surveyed 13,000 people across 16 countries to provide manufacturers with insights into the impact of Covid-19 on purchasing behaviors.

Forty-four per cent of respondents globally said they had bought more dietary supplements since the outbreak of the pandemic, while 42% had increased their purchases of functional or fortified foods and beverages.

Respondents were presented with a list of health areas and asked which were reasons for buying healthy lifestyle products. Globally nearly six in ten (58%) chose immune system support, significantly more than the numbers who picked healthy bones and joints (46%), digestive health (43%), heart health (40%) and improved energy (39%). Immune health was the top health benefit sought by consumers in each of the 16 countries surveyed.

As many as 39% of consumers had used an immune health product over the past six months and a further 30% would consider doing so in future, suggesting a total potential immune health market of 69%.

John Quilter, Kerry VP of Global Portfolio – ProActive Health, said: “Interest in health and wellness has never been higher and we wanted to give the industry new insights into changing purchasing habits. One of our key findings was the scale of the impact of the pandemic on demand – not just for immune health products, but for functional foods, beverages, and supplements overall. Consumers were adopting increasingly proactive, holistic attitudes to health, wellness and nutrition long before 2020 but the pandemic has massively accelerated this trend.”

The survey also reveals the food and beverage categories where immune health is a particularly powerful purchase driver. One in three (33%) consumers said they would be interested in purchasing fruit and vegetable juices if they contained ingredients that promoted immune support. Many other categories were also seen as a good fit for immune health benefits, including spoonable yogurt (31%), dairy-based drinks (28%) and hot beverages (24%).

Wellmune, Kerry’s proprietary baker’s yeast beta 1,3/1,6 glucan, is clinically supported to help strengthen the immune system, and the survey shows that the brand instills high levels of trust.

Respondents were given a detailed description of Wellmune and the types of formats in which it can be found. Eight in 10 (80%) found the description believable and 56% thought it was unique. Seven in 10 (70%) said they would definitely or probably purchase a product containing Wellmune, and half (50%) said its inclusion would influence them to switch brands.

John Quilter added: “Manufacturers should see the surge in demand for immune health products not as an opportunity, but as a reason for increased responsibility. Everyone in the immune health sector needs to earn the trust of consumers by communicating transparently about product benefits and using proven ingredients supported by high-quality research. The reason Wellmune connects so well with consumers is that its benefits are substantiated by science.”

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I would also say my activity levels have increased over the duration of the pandemic, with a combination of park exercise, swimming and pilates now a regular part of my weekly regine.

It seems I am not alone. Beneo has done some research across Europe and the pandemic has shifted consumers’ views towards their health across the globe.

According to its research, almost one in three consumers in Europe have been juggling with feeling tired and a lack of energy during the pandemic. In order to improve energy levels, half of those surveyed said that they have been looking to food and drink products to help them make it through the day. This figure rises even more among younger adults (18–34-year-olds), with eight out of 10 young European consumers seeking out energy-boosting products (increasing to 85% in the UK). The demands of parenting during a pandemic have also left their mark, with 7 out of 10 European consumers with children saying they have turned to food and drink to boost their energy levels (growing to 82% in the UK).

Although energy drinks may be a natural go-to, consumers are a bit worried about the impacts on blood sugar levels, so other products such as coffees with added benefits may see more sales.

Consumers are making the link between their diet and health, with 63% making an increased effort to eat healthier in the future, as well as staying fit and active.

I suspect we won’t get back into the offices as we were before the pandemic, and perhaps being fitter and eating and drinking better for us products will be a part of that.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine.

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A specialist jury evaluates the taste, packaging and advertising of the products as well as the company’s commitment to the environment and animal welfare, in the social field and for their respective region.

From field bean honey to Lower Franconian coriander, finely marbled lentils and demeter organic alpine milk in a brown returnable bottle from the Berchtesgadener Land: the award-winning organic products set standards for a sustainable food industry.

“Organic from Bavaria stands for comprehensive sustainability, for environmental, climate, animal and species protection. Bavaria’s best organic products also show, how primarily regionally oriented structures in processing and marketing can function very well in ecological, economic and social terms. Because the people in Bavaria appreciate the high quality and the unique taste of local organic food”, states Hubert Heigl, 1st chairman of the LVÖ.

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Under the motto “Cheese happiness on the road”, the Alpenhain cheese specialties such as Obazda, Camembert Creme, Back-Camembert and Grill Cheese enjoyment are presented in street food style and become trendy dishes to go in burgers, wraps, bowls or shakshuka.

With the Germany-wide food truck tour, the Upper Bavarian company Alpenhain is trying to increase the awareness of its products beyond the Bavarian border, while refined and unusual recipe ideas show the trend potential and versatility of the vegetarian cheese specialties.

As part of various campaigns, end consumers are addressed and the use of the extensive Alpenhain range is also shown for food service customers.

The social media channels of Alpenhain are used to attract attention. In addition, both local radio partners and collaborations with bloggers ensure that the street food tour is advertised with high coverage for the planned campaigns.

As part of the ‘Alpenhain à la Carte’ campaign, the Alpenhain BUSserl takes on the lunch catering for companies in the respective cities. Selected radio cooperation partners draw attention to the special campaign with a wide reach, and radio listeners can apply for their company or their own department via various channels. During the lunch break, the winners can choose between three trendy dishes with Alpenhain cheese specialties: a burger with the typical Bavarian original Obazda, a light, vegetarian tabouleh and chickpea bowl with camembert cream or a fancy, oriental shakshuka with baked camembert.

The campaign addresses end consumers and also shows the potential of the calculation and preparation-safe cheese specialties for the food service, especially for use in canteens and restaurants.

The planned campaigns, which are aimed at end consumers and the food retail sector, include Germany-wide tasting, where the food truck stops in front of selected grocery stores and snacks are distributed to customers – for that small, special Alpenhain moment of indulgence to go. In keeping with the summer, fruity grill camembert skewers or quesadilla with grill cheese enjoyment complement the colorful mix of trendy dishes in the Snacking format.

The aim is to give customers outside of Bavaria a taste for the cheese specialties and to show them new, sophisticated uses.

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