The €210 million investment at the European dairy cooperative’s Taw Valley site in the UK, enables Arla Foods to even better meet increasingly specific demands from key customers and keep pace in the fast-moving space of global mozzarella, secure competitiveness and deliver growth in the category as outlined in the company’s Future26 strategy, according to the company.

“Our mozzarella business has seen double-digit growth over the past five years and we have strong relationships with key customers, particularly in global foodservice, and it’s from that very solid starting point we are announcing the investment,” says executive vice president and COO, Peter Giørtz-Carlsen. He continues, “But we also know that we have to work hard to maintain that position among the global leaders in the category and deliver on our strategy. This investment allows us to stay among the leaders within mozzarella, serve our customers even better and at the same time improve profitability for our farmer owners’ milk.”

The investment technology includes several patents and brings down the maturing process from 14 days to just one.

“With this investment, Taw Valley will become a state-of-the-art cheese production site and combined with our strong channel understanding in the global mozzarella category, we are strengthening further our business,” says executive vice president and head of supply chain, David Boulanger.

The cheese produced at Taw Valley will add in-demand volumes to Arla Foods’ current mozzarella production and the majority of it will be exported to global foodservice customers around the world underlining the dairy cooperatives role as a key global player in the category.

Construction is expected to be finalised in 2026 with the first products from the new facility ready the following year. The investment will have no impact on Arla Foods’ two other mozzarella production sites in Denmark.

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AmPrima for Mozzarella is a lightweight and flexible, mono-PE based material (97% PE content). It offers robust barrier properties to preserve the product for freshness and shelf life. The new package has been designed with increased puncture resistance, seal strength and material stiffness to avoid leaks and maintain product quality. AmPrima for Mozzarella is also pleasant to touch, with an excellent combination of toughness and softness. It features a heat-resistant film design that allows fast run speeds during mozzarella producers’ packing process.

This new recycle-ready packaging will help dairy brands get ready for the European Commission’s upcoming Packaging and Packaging Waste Regulation (PPWR), with many cheese producers and retailers already seeking recyclable packaging ahead of a legislative mandate. Dairy brands using Amcor’s AmPrima for Mozzarella can reduce the carbon footprint of their packaging by up to 63%¹ as well as a 53% reduction in non-renewable energy use compared to traditional OPA/PE structures. It is recyclable in European countries where Polyethylene (PE) and Polyolefin (PO) streams are available, as certified by the cyclos-HTP institute, and it has been designed according to CEFLEX D4ACE guidelines for circularity².

“The collaboration with PFM Packaging Machinery addresses some of the biggest challenges facing cheese brands,” said Laura Delapeyronnie, marketing manager-dairy, Amcor. “The aim is to switch to more sustainable packaging that can run on high-speed production lines without compromising the product’s shelf life and quality. The development of this new packaging for mozzarella is a substantial step forward.” 

PFM has always been responsive to advances in sustainability, particularly regarding recycle-ready materials. Teaming up with Amcor, the machine supplier is successfully operating various recyclable packaging materials on its packing machines. Andrea Fioravanti, R&D director at PFM, highlighted: “The collaboration between PFM and Amcor is yielding excellent results in the development of new sealing systems and packaging materials. Numerous tests were conducted directly at customer premises to accurately assess  real production conditions. As a result of these tests, customers appreciate improvements of the material performance in their production process.”

Regulatory landscape, market trends and consumer preference are changing the packaging landscape; the move to more sustainable packaging with lower environment impact is evident. The collaboration between PFM and Amcor demonstrates the importance of coordination across the supply chain to enable brands and consumers to move toward a more circular economy. This launch also contributes to Amcor’s pledge to develop all its packaging to be recyclable or reusable by 2025. 

Visit PFM at Anuga FoodTec 2024 in Hall 7.1 on Stand B-060 to find out more.

Learn more about Amcor’s AmPrima PE for Mozzarella at:  Why you need perfect packaging to keep mozzarella fresh | Amcor

1.        Based on Amcor’s ASSET Life Cycle Assessment system – Comparison based on cradle-to-grave analysis of baseline packaging vs comparison product, assuming: 100% incineration with energy recovery for the baseline packaging, 100% mechanical recycling for the proposed packaging.

2.        https://guidelines.ceflex.eu/resources/https://design-check.ceflex.eu/signin

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Which kind of makes me think, the difference is minimal for this. We all love pizza, Italy’s regional dish gone global. Mozzarella sales continue to increase throughout the world, and my son, if asked what he wants for dinner, will always chirp, pizza! This is borne out by Lea Kuscer, writing on muchneeded.com, who says that it is young men who are most likely to eat pizza on a given day – probably because it’s easier to eat while gaming (latter opinion is mine).

Let’s look at the numbers, according to market statistics: the world market amounts to $145 billion. Europe’s share is $54.4 billion, muchneeded.com reports, with North America close behind at $50.4 billion. This is a market that is attractive to the young, with 40% of millennials telling Ellios.com that pizza is “the best food in the world.” So, the rise of digital ordering and apps is helping to get pizza, and its role as a carrier for mozzarella and other cheeses, into people’s homes. I know I eat pizza about once a week, either by making it, or by heading to the supermarket and bringing home a selection of tasty topped pizzas.

In a way, no wonder Italy won, despite the brilliant playing by the English team throughout. Fish and chips can’t compete with the wonder that is pizza. That being said, Italy’s team is getting on, and the English side is young, keen and ready for the World Cup in 2022. This is a blip on the road to next year. It’s coming home…

• 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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“After a long and not easy process, which I followed step by step trying to do my part to overcome the difficulties, the mozzarella of ‘Gioia del Colle’ is finally and officially PDO”, declared the undersecretary for agricultural policies, Giuseppe L ‘Abbate. “This excellence of the Apulian and Italian gastronomic and cultural heritage is finally recognised and protected. My best wishes go to the promoters and I invite all of us to roll up our sleeves to enhance this excellent product in the world which, if well conveyed and marketed, will be able to guarantee a greater income even for our breeders”.

The Murgian tradition of transforming milk into stretched curd has historical roots that go back to the past, proven by numerous evidences, and represents a typical expression of the Apulian territory. This is the 311st Italian denomination registered and, in its approval process, it first had to overcome some internal resistances and, then, some findings from Germany and the United States.

“It is important, however, not to think of PDO as a point of arrival but rather as a first step towards an enhancement and protection beyond the borders of a typical product of the Apulian territory”, continued L’Abbate. “It will be fundamental, in fact, its adequate promotion that confers that added value capable of gratifying both livestock activities and dairies and dairy companies. The commitment of the Ministry of Agricultural Policies will not fail to support Apulian producers and processors, to whom I renew all my availability”.

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The range includes natural cheddar, ‘Cheese Extra’ – functional reduced fat cheese, speciality cheeses and a new range of pasta filata, including mozzarella and grilling cheese. These versatile cheeses are suitable for a wide range of applications including pizza, baking, ready meals, sauces, seasonings and snacks. The range reportedly offers varied flavour profiles and a high level of functionality such as excellent stretch, sliceability, good melting or low browning characteristics, among others.

In 2018, the farmer-owned co-operative announced its intention to diversify its cheese product range into pasta filata and target new markets with new products and applications, including expanding significantly in Asia. The ambitious expansion, underpinned by a €78m investment in a brand new state of the art facility in West Cork, Ireland, is now almost complete, with output set to increase from just over 50,000 tonnes per annum to 64,000 tonnes.

CEO of Carbery Group, Jason Hawkins, commented: “We have been implementing a strategy for a number of years now to diversify and grow our products, and therefore our customer base. Our extensive market research has shown us that demand in Asia for dairy products and particularly cheese is set to grow. We believe that our heritage and expertise in dairy, combined with our talented team of researchers, food scientists and cheese experts, have culminated in this exceptional cheese brand that we hope will inspire new and existing customers to create market-winning products.”

The varieties of cheese on offer through Carbery Dairy include:

• Pasta Filata (mozzarella and grilling cheese)
• Natural Cheddar (mild, medium, mature and vintage)
• Cheese Extra (a variety of highly functional, high protein, reduced fat cheeses)
• Speciality Cheeses (includes both Italian style and Inclusion cheese with flavours such as smoked, chilli, fajita and black pepper)

The Professional Range, which includes all of the cheese varieties on offer through Carbery Dairy, has been specifically developed to meet the needs of chefs in the food service sector. The cheeses have been tested in real-life food service settings to ensure they perform well under different cooking and baking conditions. They are also available in a number of formats, to suit the requirements of different kitchen capabilities.

Orlaigh Matthews, marketing manager for Cheese at Carbery, added: “We’re excited to be entering the food service market with our Carbery Dairy range of high-quality cheeses. In developing the range, we drew on the creative and practical expertise of our chefs, who collaborate extensively with our customers to ensure the cheeses are suited to professional kitchens. Together with our cheesemakers and R&D teams, our chefs have created exciting recipes to satisfy consumer demands around the world. We hope food service suppliers enjoy creating delicious dishes for their customers that showcase the very best in Irish grass-fed cheese.”

For more details on Carbery Dairy products, visit: carberydairy.ie.

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Sacco System’s new range of cultures are labelled “MARGHERITA | Italian pizza cheese cultures”: specific lactic acid bacteria for the production of mozzarella for pizza that, according to Sacco, ensures:

• better fermentation speed
• better stretchability
• fine slicing
• standardisation of production time
• slow post acidification
• excellent browning control.

The line of lactic cultures is made up of two specific products that reportedly guarantee an excellent speed of acidification and are available in freeze-dried and frozen versions (Lyofast and Cryofast): ST Regina – M and ST Regina – S.

For more information, visit: www.saccosystem.com.

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The cheese industry has experienced a sharp rise in demand for mozzarella cheese in a range of product formats, including shreds, slices and cubes. The global pizza cheese market, for instance, is expected to grow at a CAGR of 5.04% between 2020 and 20271, which will continue to fuel demand for mozzarella in the coming years, says DSM.

Commercial testing has reportedly shown that DSM’s DelvoCheese CP-500 range enables cheese makers to increase moisture content, offering the fast acidification expected by producers and a consistent performance in terms of texture — maximising yield and improving consumer pizza eating experience. When combined with DSM’s Maxiren XDS fermented chymosin coagulants, the range enhances yield further, allowing manufacturers to optimise raw material efficiency and achieve high whey quality.

“It can be a complex challenge for cheesemakers to meet rising consumer demand for high-quality mozzarella cheese products, while continuing to be economically and operationally efficient,” said Evandro Oliveira de Souza, business lead for cheese at DSM.

“We’re committed to offering unique, stand-out products that not only look and taste good, but are also better for both consumers and customers. For that reason, DSM is delighted to introduce this new extension of our portfolio of culture solutions, which will help our customers set a new stand-ard for yield in cheese production and deliver market-leading end products.”

For more information about DSM’s DelvoCheese CP-500 cultures, click here.

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Arla’s mozzarella production in Denmark is concentrated on Branderup and Rødkærsbro Dairies. From here, cheeses are shipped worldwide to 100 countries on all continents. The success is due, among other things, to developing regions around the world demanding more cheese as fast food products such as pizza are growing worldwide. Arla expects the European mozzarella cheese market to increase from around 650,000 tonnes in 2019 to 720,000 tonnes by 2022.

”We are very pleased with the expansion of Branderup Dairy. An expansion of this size places Arla in the forefront as one of the world’s leading producers of mozzarella cheese and gives us the opportunity to build on that position as a supplier of high quality mozzarella in Europe, Asia, USA and the Middle East,” said Sami Naffakh, executive vice president for supply chain.

Production of mozzarella more than doubles

During 2020, Arla will expand the milk weighing capacity, milk silo inventory, milk processing area, storage capacity and add a cheese production line to more than double the annual production to produce 91 million kilos of mozzarella per year.

“We are very proud of our production of high quality mozzarella at Branderup Dairy and it is a very gratifying that a growing demand for our products now means that we must more than double our production. It helps create the future of dairy and I am happy for Arla, the dairy and our farmer owners,” said Rene Nørgaard, senior director of Arla’s mozzarella production.

Arla will also create approximately 25 new jobs in the local market in connection with the increased capacity.

Sustainable expansion

The new investment is also an investment in more sustainable technology. Going forward the dairy will reduce its use of water significantly and the expansion ensures that the dairy also can invest in green energy solutions in the future.

“At Arla, we work with sustainability in all aspects of dairy production from the farm to the consumer. We also assume this responsibility at Branderup Dairy and therefore we aim to reuse as much water as possible, and will use the latest energy-optimized equipment for the expansion,” said Nørgaard.

Focusing on water reuse and other production improvements is another step on the road towards Arla’s climate goal of reducing total CO2 emissions by 30% by 2030 compared to 2015, and becoming CO2 neutral in 2050.

Work will begin in early 2020, and the expansion of Branderup Dairy is expected to be completed in the summer of 2021.

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The new facility has been built on the former Ornua cheese manufacturing site, opening two years to the day since the site was destroyed by a fire. The 35,000-tonne mozzarella and pizza cheese facility has the potential to increase to 70,000-tonnes in the future.

The reopening of the Ávila facility also marked the creation of Ornua Ingredients Europe which brings Ornua’s Spanish and UK Ingredients businesses together. The new division is a supplier of high quality and nutritious cheese and dairy powder ingredients supplying over 75,000-tonnes of added value ingredients to food manufacturing, QSR and pizza customers.

The rebuild of the facility, which employs over 120 people, included a major expansion and processing technology upgrade. As a result, the Ávila facility will reinforce Ornua’s position as a major supplier of mozzarella and pizza cheese blends for both European and global pizza chains and play a major role in Ornua’s growth strategy of diversifying its product portfolio and building scale.

The Ávila site features a R&D Centre of Excellence with a pilot plant and innovation kitchen dedicated to developing the next generation of pizza cheese and cheese ingredients for the $130 billion global pizza market. Its technology provides a wide selection of mozzarella and mozzarella-based cheese blends which deliver great flavour, an excellent melted texture, superb coverage and stretch and an outstanding cooked appearance. It also features innovative Individual Quick-Freezing capability, an in-line cooling system and the latest technology to produce pizza cheese ropes for the growing ‘stuffed crust’ sector of the market.

John Jordan, Ornua CEO said: “The opening of our new cheese facility here in Ávila is fully in line with Ornua’s growth strategy of investing in world-class strategic production facilities to secure long term returns for Irish dairy farmers. This major investment will play a key role in enhancing our cheese ingredients capacity and capabilities.  It will reinforce our position as a leading, large scale supplier of high-quality dairy ingredients to many leading Spanish, European and global food manufacturing and food service customers. Our new Avila R&D Centre of Excellence becomes the 10th innovation centre in our international network, which will ensure that Ornua has the capability to support our customers at the forefront of the rapidly changing dairy ingredients market.”

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In 1979, Errico Auricchio left Italy with his wife and young children to craft specialty cheeses with the same artisan methods his family had used for 100 years.

“The idea was to start a cheese company in America, find a good manager and go back to Italy,” Auricchio said.

A manager was never found, so Auricchio stayed in the United States to become the manager, president and CEO of BelGioioso Cheese Inc.

Over four decades, Auricchio has built a cheese company with more than 700 employees making more than 30 varieties of specialty cheeses, for America, and export to 45 countries.

These and other accomplishments have made BelGioioso the 2019 Tom Camerlo Exporter of the Year. The award is presented annually by Dairy Foods magazine and sponsored by the US Dairy Export Council in honor of Camerlo, a former USDEC chairman.

The Dairy Foods Exporter of the Year must be a US dairy supplier that:

• Exemplifies leadership in advancing US dairy exports.
• Demonstrates a commitment to export market development.
• Makes exports an integral part of its overall growth strategy.

In a letter to Auricchio, Dairy Foods magazine said it chose BelGioioso as its 2019 honoree because:

• The company has grown its export activities substantially since the mid-1990s, now exporting to 45 countries.
• BelGioioso’s strategic partnership with Tropical Foods helps it target key markets, including the Middle East/North Africa.
• The company has helped USDEC design its cheese activities to meet the needs of specialty US cheesemakers, encouraging more of them to consider exports.
• BelGioioso has led efforts to preserve the right to use common cheese names around the world with Auricchio serving as chairman of the Consortium for Common Food Names.
• The company has found a way to export fresh mozzarella as its No. 1 product at a time when many foreign buyers insist on longer-shelf-life products.

Exporting with patience 

BelGioioso’s relationship with Miami-based Tropical Foods as its distributor opened up global opportunities, and exports now comprise about 6% of BelGioioso’s sales.

“The goal is definitely to increase that percentage,” said Auricchio. “But it takes a long-term investment. You don’t want to go too fast. The consumer should know your brand, know your quality. You need to establish a relationship with a good distributor. You don’t want to do this overnight.”

In China, cheese has not been part of the traditional diet but Chinese consumers are discovering and falling in love with it. The potential upside is huge.

An ongoing trade war featuring retaliatory tariffs between the US and Chinese governments has made exporting cheese to China far more expensive for US suppliers.

When Costco opened its first China store in August, BelGioioso provolone was on display, selling out in one day, thanks in part to a relationship brokered by USDEC with Costco.

Protecting common cheese names 

In his role as chairman of the Consortium for Common Food Names (CCFN), Auricchio works closely with CCFN executive director and USDEC senior vice president Jaime Castaneda to protect cheese and other food names in the public domain.

For years, the European Union has moved to give geographical indications (GIs) to common cheese names like provolone, parmesan, mozzarella and feta.

Auricchio and the CCFN support the proper use of GIs for specialised foods from particular regions, for example, Mozzarella di Bufala Campana, but oppose any attempts that would force farmers and food producers outside of Europe to rebrand familiar foods with unfamiliar names.

The new agreement brokered by CCFN provides greater support for robust protection in the United States and around the world for the name Mozzarella di Bufala Campana. The agreement protects Mozzarella di Bufala Campana as a product originating from parts of Italy but establishes the free use of the generic term “mozzarella.” The deal is a win-win, says Auricchio, because the agreement provides clarity while reducing expensive court battles, enabling cheesemakers to get on with the business of making cheese.

Read Errico Auricchio’s full story here

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The remaining 60% holding in the company, which was founded in 1991, will be retained by brothers José Afonso and João Lúcio Barreto Carneiro. The latter is the company’s CEO. He will stay in the company and help to drive forward its future development together with Emmi.

Emmi’s CEO Urs Riedener said: “Laticínios Porto Alegre is a healthy company that has also done an excellent job in the recent years of economic difficulty. Its strong position provides Emmi the possibility of complementing its product portfolio with innovative product and marketing concepts, thereby creating additional opportunities in a market with a great deal of potential over the long term.”

Laticínios Porto Alegre is the fifth largest dairy in its main market of Minas Gerais, with strong positions in traditional natural cheese, mozzarella and requeijão (fresh cheese), UHT milk and butter. It also manufactures whey powder for the Brazilian Food Industry. In 2016, the company generated sales of approximately BRL 500 million (around CHF 150 million) and employed some 1,000 people.

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However, the proposed import tariff rate for fresh mozzarella is zero. Therefore the impact on imports and exports is likely to be significantly different.

In 2018, the UK imported 48,000 tonnes more mozzarella than it exported leaving the country in a mozzarella deficit. However, over the last three years, exports have increased more quickly than imports, gradually reducing the trade deficit. Yet in monetary terms, the UK’s trade position has worsened.

Over the last couple of years, the difference between the value of imports and exports has narrowed. In 2016, the average unit export price was £1,540/t more than the price of imports. In 2018, the difference narrowed to just £300/t.

Nearly all of the UK’s mozzarella is sourced from the EU, with around 40% sourced from Denmark. Imports have declined from France, Germany and Ireland since 2015 and shifted towards Belgium, Italy and the Netherlands.

Despite tariffs on exported mozzarella only, a no-deal will still likely impact trade in both directions. Some food service companies are already making changes in preparation for Brexit. ASK Italian and Zizzi’s, both part of the Azzurri Restaurant group, recently switched sourcing product from Italy to Wales over concerns of a disrupted supply chain.

In simple terms, if trade stopped entirely, the UK would have a 48k tonne deficit of mozzarella. Producing this domestically would need around 472 million litres of milk; or 3% of national milk production, and the UK simply does not have enough processing capacity.

Without an export home to go to, the product that would have traditionally been exported could enter the domestic market. However, with competition remaining from imports, domestic prices could be put under pressure.

Limited spare processing capacity means the UK can’t produce all the mozzarella required to be self-sufficient. However, under no-deal, UK exporters could find they have no home for their cheese, while product is still entering the UK market from the EU. Such circumstances could have a significant detrimental impact on UK mozzarella manufacturers.

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Buffalo milk commands a premium price compared to cows’ milk and is used to make mozzarella cheese. Products labelled as “buffalo mozzarella” must be made solely with buffalo milk, and not with milk from any other species. Mozzarella can also be made with cows’ milk, but this is a much lower priced product. Buffalo mozzarella is thus a target for fraudsters, either through mislabelling of cow’s milk mozzarella, or by partial substitution of buffalo with cows’ milk during production.

Prof. Kate Kemsley and her team at the Quadram Institute have developed a new method for testing the authenticity of buffalo mozzarella. It uses mass spectrometry, which allows very accurate measurement of the mass of molecules, to detect slight differences between the ‘same’ protein from different species.

The method was used to carry out a small survey of retail mozzarella products. Eight samples of supermarket cheeses specifically labelled as buffalo were all found to be 100% buffalo. Five samples, simply labelled mozzarella, were all 100% cow. These samples showed no signs of adulteration.

However, when the scientists analysed other products labelled as containing buffalo mozzarella, a number were shown to be suspicious. Two thirds of supermarket pizzas, restaurant pizzas and other restaurant dishes that claimed to be buffalo mozzarella contained at least some cows’ milk. In some, the mozzarella was 100% derived from cow.

The survey was primarily intended to assess the usefulness of the method for analysing real-world samples, including cooked, multi-ingredient products, but it has also raised concerns about the prevalence of species mislabelling.

Consumers aren’t the only victims of this type of substitution. For most products, buffalo mozzarella is added as discrete pieces, so if it contains milk from mixed animal sources, then the adulteration is likely to have happened earlier in the supply chain. This means that the restaurants or supermarkets are also victims; possibly even the cheese producers themselves, if they are being unwittingly supplied with pooled milk from undeclared sources.

“The scale and complexity of modern food supply chains means that they are increasingly vulnerable to fraud” said Prof Kemsley. “We’re hoping that by harnessing the latest technologies we can help to monitor and uncover food mislabelling, but it will need a concerted effort from across the industry and regulators to really tackle authenticity problems like this in the food sector.”

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Sales of the Americas division were at the upper end of expectations. The Swiss division exceeded expectations slightly and the Europe division even significantly.

Success factors included Emmi Caffè Latte (Switzerland and abroad), the Italian desserts, the international goat milk products (primarily US and the Netherlands) and the dynamic development in Tunisia and Chile.

Urs Riedener, CEO of Emmi, explained, “We are satisfied that we have achieved significant organic growth. The quality of the growth is also true with the promotion of brand growth, the good development of niches such as Italian desserts and goat’s milk products as well as the upswing in the emerging markets of Tunisia, Chile and Mexico. We expect that the acquisitions of recent years will continue to boost sales.”

Dairy products (milk, cream, butter) generated significantly higher sales, primarily as a result of higher milk prices. Cheese, Lucerne cream cheese and Le Petit Chevrier were up, while sales of fondue and AOP cheese were down. Among other things, this is due to the 3.2% higher imports of cheese (source: TSM Treuhand).

In fresh products, Emmi Caffè Latte and the new protein-enriched products posted increased sales, while Yoqua and retail own brands declined. The cream cheese sales benefited from the warm summer, which led to a higher mozzarella sales.

The Swiss division’s share of consolidated sales was 49.6% (previous year: 51.4%).

The Americas Division covers the US, Canada, Mexico, Chile, Tunisia, Spain (excluding Lácteos Caprinos) and France.

Sales increased from CHF 949.8 million to CHF 1044.3 million: an increase of 10%. Organic, ie adjusted for currency and acquisition effects, resulted in an increase of 5.6%. This is at the upper end of the projected 4-6%. The positive acquisition effect is attributable to the consolidation-related increase in the stake in premium food importer Mexideli.

Key growth drivers were the significantly higher sales of Emmi Caffè Latte and the Italian specialty desserts from all three dessert companies, which had a positive impact on the fresh produce segment. Overall, organic cheese was slightly negative overall, mainly due to lower AOP cheese sales. Kaltbach and Der Scharfe Maxx, on the other hand, met with a very good response in Germany and led to rising sales in this market

The post Emmi reports 2018 results appeared first on Dairy Industries International.

The company is expanding its extensive range of cheeses for the Middle East market with the introduction of traditional Dutch brand Uniekaas, and intends to reproduce its successful growth to date with the established export brands Oldenburger and Rose.

“With Uniekaas, we have aligned our portfolio even more closely with the needs of the market,” said Michael Feller, chief operating officer DMK International. “The cheese is produced solely with pasture-fed milk. This means that for at least 120 days a year, each cow can graze on the pastures for at least six hours. This quality forms the basis for a product that our customers appreciate.”

DMK offers Gouda, Maasdam, Edam, smoked cheese and goat cheese with its brand Uniekaas. The brand will be internationally presented in a new fresh typical Dutch design, conveying to the high quality of the presented product portfolio.

The Oldenburger brand has grown significantly in recent years and has developed into one of the strongest import brands for long-life milk and cream in the MENA countries. For Gulfood, Oldenburger is presenting a range of new sliced and grated cheeses that come in practical sizes for consumers. It’s existing range comprises long-life whipped cream and coffee cream to butter and a wide variety of cheeses in all sorts of formats aimed at the foodservice markets.

In addition to new products, Oldenburger has refreshed its packaging design for the MENA region. “To meet the preferences of our target group even more closely, we have come up with a fresh packaging design that is tailored to them”, said Eusebio Gonzalez, managing director at DMK MENA. “We are thus taking an even more differentiated approach in our respective target markets.” 

As an upscale mainstream brand, Rose has celebrated success over the past 30 years – especially in Africa. 2018 saw the brand’s first step into the Middle East market, and this year the company will once again present a wide range of traditional Middle Eastern cheeses, including halloumi, Turkish labneh, traditional white cheese and kashkaval. With this portfolio, Rose is also targeting catering customers from the Middle East.

The Humana brand from DMKBaby will introduce the “myHumana Pack” at Gulfood. A new, innovative packaging that makes it possible to prepare baby formula more safely, hygienically and simply than ever before. Gulfood visitors can go Stand S2-F34 in the Saeed Hall to learn more about the advantages of this packaging that was developed from scratch.

Visit DMK Group in Hall 1, Stand 159.

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The raw milk needed is supplied by FrieslandCampina. DMK supplies production equipment and manufacturing know-how. In this context DMK will continue to modernise the Georgsmarienhütte site. The agreement will come into force in 2019.

The two dairy companies see the co-operation as a win-win situation and Ingo Müller, CEO of the DMK Group, says, “We process around eight billion kilos of milk every year. The co-operation with FrieslandCampina is part of our new raw materials strategy. In the future, our raw milk will come from several sources. First and foremost we process the milk of our members and market our products. Secondly, we process milk via works wage contracts such as with FrieslandCampina in Hoogeveen and Georgsmarienhütte. This enables us to make the best possible use of our plant structure.”

Hans Meeuwis, president of Dairy Essentials at FrieslandCampina adds, “We have a strong cheese assortment and we want to continue to grow with cheeses such as mozzarella. The co-operation with DMK fits in well with our strategy of expanding our capacities through selective partnerships and our own investments. This contract allows us to expand our product range, creating value for our owners and service to our customers.”

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The team from Foodgears Industrial International, which is headquartered in Hong Kong, was invited to tour the Dairy Partners factory, including its new mozzarella production line and LNG energy tank, which is helping the company to cut its carbon emissions by 29% a year.

The tour was followed by trip around a local farm, allowing the visitors to see an automatic milking parlour and meet some of the farmers that supply milk to Dairy Partners.

“We’ve been supplying our mozzarella product to Foodgears for three years and we were keen to find the right opportunity to host them here in Wales,” said Will Bennett, director at Dairy Partners. “We were able to welcome them as part of a wider tour across the Europe and it’s been a great weekend for export relations.

“Our business is built strongly on provenance and traceability and these values are shared by Foodgears.  We have been able to demonstrate the measures we take to support local farming and share our passion for this first hand.

“This is the first trip that we have hosted for an international audience and it will be the first of many. Export is an important growth area for us and by hosting this trip we will be able to increase brand awareness with our customer base in China and throughout wider Asia.”

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The acquisition, which includes the two manufacturing facilities located in Las Cruces, New Mexico, and Dresser, Wisconsin, US, along with approximately 170 employees, is expected to be complete by the end of 2018

F&A Dairy Products manufactures a variety of natural cheeses, including mozzarella and provolone, which are distributed in the United States and Mexico. For the twelve-month period ended on August 31, 2018, F&A Dairy Products generated revenues of approximately US$163 million (CDN$212 million).

This acquisition is the fifth by Saputo in the past year, and will join Southeast Milk in Florida, Montchevre-Betin in Wisconsin, Murray Goulburn in Australia and Shepherd Gourmet Dairy in Ontario, Canada.

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The 200-page publication provides an overview of the dairy sector in over 50 countries and offers useful insights on macro supply and demand trends in the dairy sector with data on global milk production and processing, pricing, consumption and trade.

The main findings of the report are:

• Milkfat-driven recovery of the market resulted in profitable milk prices throughout most of 2017, propelling above-average milk production growth last year. The strongest growth was recorded in India, Pakistan, Turkey, Australia, Poland and the United Kingdom.
• There was greater import demand by China last year due to a shortfall in milk production. The country regained much of its strength as the No.1 dairy importer in the world after local stock positions normalised in 2016. The demand growth is in UHT milk, mozzarella and cream cheese.
• Key export regions like Oceania, the US and the EU will see their cheese production grow in years to come as they have to keep up with accelerating import demand in Asia, with Japan, the Republic of Korea and China being important destinations.

IDF director general Caroline Emond says, “This publication presents data on the dairy sector in respective countries, not just at the farm level. Useful information on national and global dairy production, consumption and trade flows are beneficial to producers and processors. The analysis of demand and supply trends help in decision-making and strategic planning to seize market opportunities.”

The World Dairy Situation 2018 was produced by a team from ZuivelNL and CNIEL. The publication is available online at https://store.fil-idf.org/

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