The UK-based Volac group specialises in turning whey into ingredients for sports nutrition, with by- products being sold for food and animal nutrition. At its heart is its whey processing facility in Felinfach in Wales.

Arla Foods Ingredients has today signed an agreement to acquire the Whey Nutrition division of Volac’s business through a purchase of the shares in Volac Whey Nutrition Holdings Limited and its subsidiaries, Volac Whey Nutrition Limited and Volac Renewable Energy Limited. Completion of the transaction is expected later this year subject to required regulatory approvals.

The acquisition would play a significant role in Arla Foods Ingredients’ future plans. It envisions the Felinfach site as a global production hub and a cornerstone of an enhanced product offering in the performance, health and food sectors.

For Volac, this represents a logical step in its evolution as a family business and provides the springboard for the optimal development of the Whey Nutrition Business as well as Volac’s remaining Animal Nutrition Business.

Luis Cubel, group vice president and managing director of Arla Foods Ingredients, said: “This brings together two complementary offerings in a growing and increasingly international space for whey products. Volac is a pioneer in the use of whey protein for performance nutrition and has a wealth of expertise as well as an incredibly talented team. It shares our commitment to helping companies worldwide harness the full potential of whey, and we’re hugely excited about the opportunities that lie ahead.”

James Neville, joint owner of Volac, on behalf of the Neville family, said: “Whey processing started at the Felinfach site more than three decades ago, and we couldn’t be prouder of everything that’s been achieved by everyone involved in the business since then. When considering the future of Volac Whey Nutrition and the opportunities that lie ahead for that business, it was crucial for us to choose a partner with the right values and expertise. Arla Foods Ingredients has the ambition and the knowledge to take the business to the next level.”

The global sports nutrition industry has grown at a CAGR of 9% since 2010. By 2028, it is projected to be worth 42.2 billion USD, up from 28.1 billion in 2023.¹Volac Whey Nutrition’s portfolio includes the Volactive^® range. Arla Foods Ingredients’ portfolio includes the Lacprodan^® range of solutions for sports nutrition applications including RTDs, powder shakes and protein bars. ​ ​ ​ 

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A complete range of exclusive, flexible processes for the dairy industry Eurodia-patented processes produce 70% of the world’s D90, a key ingredient in infant formula. Combining ion-exchange resins, membrane filtration and electrodialysis, Eurodia’s processes offer microbiological conditions with perfect pH and temperatures for the 90% demineralization of whey. The highly nutritious proteins in whey are now widely used in the agrofood industry for consumer staples (infant formula, baked goods, chocolate, dietary products etc.).

Global demand for the purified compounds in whey is therefore high, and subject to stringent requirements, in terms of both quantity and quality. Eurodia’s processes systematically adapt to each customer’s specification, operating context, and target compounds (and their purity levels) to best optimize the plant’s capacity and efficiency and the life of consumables.

D90 Neo: a next-generation process

The Eurodia-patented D90 Neo process, the latest addition to the range, is a membrane-only process without ion-exchange resins. This compelling innovation – which performs resin-free, acidic-pH 90% demineralization – delivers high protein and dry-matter yields and offers improved productivity. Its continuous process provides benefits in two areas:

Operating cost:

• Greater flexibility of the demineralization line, enabling production of three types of whey (D50, D70 and D90) with the same unit.
• No intermediate storage during purification.

Environmental impact:

• Lower consumption of chemicals and water.
• Improved water balance through effluent recycling.

Innovative solutions for the industrial sectors of the future

Eurodia also provides technology solutions for the needs of each of these sectors:

• Sugar & starch industries. Eurodia can provide efficient purification systems and combinations of innovative custom processes for the production of specialty sugars, polyols, glucose, fructose and various oligosaccharides (GOS, FOS, HMO etc.) for the needs of the agrofood and pharmaceutical markets.
  Thanks to its technology solutions, which deliver both high efficiency and low
  environmental impact, Eurodia has also become a leading player in the industries
  embracing:
• the environmental transition:
  Purification of the carbon fractions of biomass, and of the molecules arising
  from this transformation (biosourced chemistry);
  Decarbonization of existing industrial processes, and the capture of CO²
  emissions for conversion into molecules of interest.
• the energy transition. Eurodia’s technological mastery is in demand from the lithium
  and electric-battery production sector for the purification of lithium compounds, a
  vital resource for the development of new technologies and electrical transportation.

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Maintaining muscle mass is crucial for patient recovery, but with 1 in 4 people admitted to hospital suffering from disease-related malnutrition, this can present a challenge for healthcare providers. Improving patient adherence to medical nutrition programs is another focus for healthcare providers and one where medical nutrition companies are ideally placed to support, leading to positive patient outcomes.

Tackling the whey challenge 

Liquid oral nutritional supplements have traditionally been developed with casein proteins as these high-quality proteins naturally tolerate high-heat treatments. However, whey protein is higher in leucine and is more quickly digested than casein, resulting in faster and higher levels of blood plasma leucine and other essential amino acids.

Formulating medical nutritional supplements with whey protein has historically been challenging as most whey proteins are irreversibly denatured and polymerized into aggregates or gels when heated to high temperatures – a process which is required for creating stable oral nutritional supplements. FrieslandCampina Ingredients’ Nutri Whey ProHeat solves this challenge by leveraging a patent-pending microparticulation process. Microparticulation is achieved by thermal treatment forming small aggregates, ensuring the whey proteins’ stability under high heat treatment conditions. This means end products formulated with Nutri Whey ProHeat benefit from superior sensory properties such as a low viscosity and neutral pH alongside a clean taste from high-quality Dutch whey, which can support patient adherence, while also giving patients access to the additional nutritional benefits of whey protein.

Nutri Whey ProHeat supports formulations with up to 15% protein from whey and casein protein in a 2 kcal/ml solution. Thanks to this advanced ingredient, brands around the globe can leverage the nutritional power of whey to enhance patient recovery with appealing oral nutritional supplements.

Vicky Davies, global senior marketing director, Performance, Active & Medical Nutrition at FrieslandCampina Ingredients comments, “At FrieslandCampina Ingredients, we’re driven by our mission to help people get the most out of life, always. This means helping people recover faster from illness or surgery so they can get back to doing what they love. Our latest ingredient innovation presents a big leap forward for medical nutrition and will enable manufacturers to provide patients with the unrivalled nutritional benefits of whey protein in an appealing, drinkable format. By using our unparalleled technological and applications expertise, we’ve been able to create a highly nutritious ingredient that will unlock new innovations in medical nutrition.”

To learn more about Nutri Whey ProHeat and FrieslandCampina Ingredients’ protein application expertise, visit the FrieslandCampina Ingredients website. To discover the company’s Nutri Whey ProHeat Complete Nutrition Drink application, click here.

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EXOSOMM upcycles byproducts of the traditional cheese making process to create this potent functional ingredient. While still a young start-up, it has already reached commercial production capacity of its patent-protected exosomes for the medical food space. 

Maternal milk is recognised as the key vital resource for infants to provide them with the essential elementary nutrients needed to promote optimal growth and wellbeing. It has been linked to protection against various diseases, such as infections, inflammation, and obesity, and plays a crucial role in developing the immune system. Scientific inquiry attributes these benefits predominantly to the presence of exosomes. 

Uncovering the power of exosomes 

Exosomes are small nanoparticles produced by the body’s cells that naturally accumulate at high concentrations in mother’s milk. They contain beneficial microRNAs: small, single-stranded, non-coding RNA molecules shown in studies to have a significant impact on early child development and also on the infant’s future health. The Exosomm research team were astonished to find that different mammals (human, cow, or sheep) share similar exosome composition, indicating the evolutionary importance of exosomes in offspring. 

Professor Shimon Reif, MD, head of the Department of Paediatrics at Hadassah Medical Center in Jerusalem and an opinion leader in the field of pediatric gastroenterology is the pioneering force in the study of ​milk-​​exosomes. ​ Following years of dedicated research, his team published findings, revealing the potential role of exosomes in reducing the burden of immune-related disorders, such as Inflammatory Bowel diseases (IBD- like Crohn’s and Colitis), diabetes, and metabolic disorders in adults. This research spurred the establishment of EXOSOMM.  

“Exosomm’s technology is based on cutting-edge scientific discoveries and is inspired by the virtues of mother’s milk and its unique health properties,” said Reif. “We believe adults, can benefit from exosomes as a valuable nutrient to help better manage chronic metabolic inflammatory disorders and to boost overall well-being. Further clinical research is in the pipeline, and we currently are focusing our studies on the role of exosomes in managing IBD conditions, such as Crohn’s and Colitis.” 

A new powerful role for cheese side streams 

Developed in the Israeli Hadassah University Medical centre, the technology consists of naturally isolated exosomes from upcycled byproducts of the traditional cheese making process to use as a bioactive ingredient. This step was accomplished by Regina Golan-Gerstl, PhD, EXOSOMM’s co-founder and CTO, and senior lecturer and director of the Paediatrics Laboratory at the Hadassah Medical Center. Golan-Gerstl developed a highly effective, safe, and economical method for isolating the bovine milk exosomes. 

 “One of the challenges was to transform the developed technology into a commercially viable process,” explained Netta Granot, co-founder and CEO of EXOSOMM. “It was essential to find a facility that can collect the whey left over from cheesemaking and process it in a way that ensures the isolated exosomes maintain their unique set of bioavailable properties. We employ a wholly natural process, without chemicals, while adhering to all the required regulations for food safety and quality. Moreover, it was important for us to derive the milk benefits without exerting any burden on milk production. That’s why we run a circular system that depends solely on the whey side stream of the cheese industry.” 

The start-up collaborated with Ba’emek Tech, subsidiary of Tnuva Food Industries, Israel’s leading food group and producer of fresh dairy products. Ba’emek specialises in the production of whey products and provides the raw material as well as the full commercial technological infrastructure necessary for EXOXOMM’s progress and scale-up goals. 

The start-up’s key targets are medical food brands and food formulas intended for special dietary needs. The exosomes can also be integrated as a functional ingredient in numerous food and beverage applications. 

Exosomes for IBD and beyond 

A series of preclinical studies including in human 3D organoid models conducted by the EXOSOMM team has demonstrated the ability of exosomes to reduce IBD inflammation scores, suggesting the opportunity to boost resilience and enhance the nutritional status of the 10 million IBD patients, and with no adverse effects. They also were shown to boost glucose tolerance and prevent pancreatic and liver damage. Reif hopes that this exosome breakthrough will bring natural relief and improve the quality of life for millions of IBD sufferers globally, and of millions more with diabetes and other metabolic disorders. 

The start-up has so far accrued $1m pre-seed investment from Ofek- Galil incubator supported by the Israeli Innovation Authority. 

Exosomm has been selected as a finalist in the Most Innovative Nutraceutical Ingredient category at the upcoming Vitafoods Startup Innovation Challenge 2023. The international conference and expo took place in Geneva on 9-11 May, 2023. 

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These are the final results of the Go Orleans research project, a circular economy project that has made it possible to reuse a by-product that currently goes to waste in small and medium-sized cheese companies, and that can also cause environmental problems due to its high organic load. This project reuses whey to improve the preservation of cheese, reduce food waste and provide probiotic additives for livestock feed that contribute to animal welfare.

Specifically, AIMPLAS developed an active coating with antifungal properties based on whey that can extend the shelf life of cheese by 25% to 50%. This active coating is included in packaging using conventional printing technologies. The Universitat de València worked on the selection of antifungal strains present in whey to obtain bioactive ingredients through fermentation. ADM Biopolis was in charge of determining the probiotic capacity of the active components extracted from whey and the suitability of adding them to animal feed.

Cheesemakers La Cabezuela in Madrid and Dehesa Dos Hermanas in Huelva supplied the whey, selected the cheeses and validated the new packaging, which is not only one of the most effective solutions against food waste, but also favours cheesemaker competitiveness and promotes innovation in the dairy industry.

Less waste and fewer synthetic additives

Natural active packaging therefore makes it possible to market healthier products made without synthetic preservatives and extend the shelf life of cheese, which opens up new business opportunities with customers in more remote regions. Thanks to the commitment to innovation and technology, new solutions are made available to small cheesemakers, which make up more than 90% of all cheesemakers in Spain,.

Besides validating these developments at the collaborating cheesemakers, FEDACOVA also transferred the project results to the Valencian agri-food industry at a conference held on 23 February in Valencia. The Go Orleans Project responded to needs of cheesemakers to recover waste, reduce food waste, and bring new production and preservation processes to market to extend product shelf life. The project also provides solutions to the need for more natural new products for the livestock industry with high added-value probiotic activity.

Go Orleans is a clear example of a circular economy initiative aligned with SDG 9 on Industry, Innovation and Infrastructure, SDG 12 on Responsible Consumption and Production, and SDG 13 on Climate Action.

This project received financial aid for implementation of operational group innovation projects of general-interest of the Agricultural European Innovation Partnership (EIP-AGRI) on agricultural productivity and sustainability as part of the Spanish Rural Development Programme 2014-2020. Eighty percent of this aid came from the European Agricultural Fund for Rural Development (EAFRD) and 20% from the Spanish Ministry of Agriculture, Fisheries and Food. The Directorate-General for Rural Development, Innovation and Agri-food Training (DGDRIFA) is the managing authority responsible for implementing the aid. The total funding amount was €598,659.77

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Whey is an essential source of protein with a wide range of applications and, as a side stream of cheese production, it makes great use of existing materials. However, more can be done to ensure whey is produced as sustainably as possible. Meanwhile, the rising cost of fuel, global supply chain issues and reduced production volumes have all had a significant knock-on effect to the whey industry.

Using insights provided by key whey sector experts, the white paper presents its findings on the basis of an impact-uncertainty axis. It considers economic, environmental, political, regulatory, social and technological factors that impact the whey industry. The report also delves into the impact that global consumer trends and evolving attitudes towards animal-based proteins will have. In examining the industry from every possible angle, the white paper reveals four potential future outcomes for the whey market. These can be summarised as:

• Whey for all – Food security becomes the top global priority for policymakers, the current decline in dairy herds eases and farm costs are relieved. There is no limitation on the whey available.
• New horizons – Reducing emissions becomes the top global priority for policymakers. This leads to a reduction in dairy herds and a resultant increase in farming costs. Global whey output reduces, as does meat consumption, leading to reduced demand from the feed industry. Whey protein becomes an increasingly specialised ingredient.
• Wheyvolution – Environmental restrictions increase while global conflicts and geopolitical tensions also mount, limiting free trade. Food security becomes a high global priority so whey output increases. Consumers continue to use whey alongside alternative proteins in their diets.
• Indispensable whey – Slowing climate change becomes the top global priority and this speeds the decline in dairy herds, resulting in significantly reduced whey output. Demand for protein continues to grow, however supply limitations force formulators to use alternative proteins, with whey only being used where it cannot be substituted.

“Whey proteins are an important source of nutrition for a broad range of consumers including infants, athletes and our ageing population,” says Benno van Mersbergen, director of product strategy and marketing at FrieslandCampina Ingredients. “By highlighting the importance of a collaborative industry approach, we hope these insights will help whey manufacturers identify opportunities for innovation to make sure we’re getting the best quality proteins to those who need them as efficiently as possible.”

“The whey industry is intrinsically connected to and affected by global market forces. It’s important for policymakers to take a wide view of the potential impact on the whey sector when setting legislative priorities. Through the publication of this in-depth report, our aim is to deepen the conversation about the future of the whey industry and its likely trajectory over the coming years,” Luis Cubel, EWPA president, summarises. “By examining the current state of play and the potential outcomes of external influences affecting the whey sector, we can better prepare ourselves and our members for what the future might hold.”

To read the EWPA Whey Protein Paper Outlook 2030, visit this link:

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SCC’s investment comes as a part of a three-year expansion plan to increase production from its current level of 15,000 tonnes of cheese a year to 23,000 tonnes. The investment by SCC is being supported by the Welsh Government with a £5 million grant from their Food Business Investment Scheme. The dairy co-operative has increased its turnover by 100% over the last five years under the leadership of its managing director Alan Wyn-Jones, who said: “We’re pleased to start the next phase of our business growth strategy which will make us even more resilient, efficient and sustainable in what is a ferociously competitive global industry.”

Established in 1986, Gemak is a specialist, in design and manufacture of world-class hygienic processing equipment and engineered solutions for Dairy, Beverage, Food, Plant based and Chemical sectors with a team of over 250 people. Gemak operates from 3 manufacturing sites and 4 sales & service locations in Ankara – Turkey, Manchester – UK, Chicago – USA, Dubai – UAE and Ottawa – Canada. There are six business units namely R&D, design, manufacturing, assembly and installation, automation and sales & service.

South Caernarfon Creameries is Wales’ oldest and largest dairy co-operative which has been farmer-owned since 1938. SCC manufactures and packs over 40 varieties of Welsh and British cheeses using the locally sourced Welsh milk from their 140 farmer members, together with the skills and knowledge garnered over the generations, allowing SCC to produce exceptional quality cheeses.

SCC products have been recognised by major awards including the International Cheese Awards, British Cheese Awards, Global Cheese Awards and World Cheese Awards. SCC supply their cheese to regional, national and international markets.

Managing director Alan Wyn-Jones said: “We have gone through a detailed design, URS and tendering process in selecting the technology partner for SCC’s for first phase of “Project Dragon” as part of our growth plan for the next three years. Gemak was chosen due to their quality, technology, ability to integrate into our existing processes and systems, lead time and competitiveness. I would like to congratulate Gemak for being awarded the whey and CIP processing contract and we are looking forward to a long and successful partnership with them. We would also thank our project management partner Integrated Food Projects for their support in this process.”

Kursat Uysal from Gemak UK said: “We are very proud and excited to have been chosen by SCC as their technology partner for this project, an important step for Gemak in entering the UK whey processing market. Following the opening of our new assembly plant in 2019 and another assembly plant in early November 2021 we are able to offer up to 85% of complete factory installation work to be done at our premises reducing installation and commissioning time at our customers site by 8-12 weeks and disruption caused to customers by having contractors on site which has proven to be very popular and at times a necessity during these unprecedented times with restrictions and uncertainty giving us complete flexibility and USP.”

The state-of-the-art plant will be capable of processing whey at a rate of 30tph and concentration up to 30% total solids. It will also include a cream processing plant, storage and CIP unit. As part of the contract a brand new CIP unit for the existing cheese plant will also be supplied.

The project management is provided by project lead Andrew Lyons from Integrated Food Projects (IFP) who said: “The plant was designed to deliver an optimal operational efficiency and sustainable solutions with stringent kpi’s on waste levels, utility consumptions, operating costs and Must Win Battles. The new facility will strive to achieve carbon zero operation.”

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This new tower, equipped with the latest drying technologies, allows the production of 30,000 tonnes of whey powder intended for the food industry. It produces high fluidity sweet whey powder marketed under the Flowhey brand and manufactured through a technology designed by Lactalis Ingredients to optimise the drying of the whey.

According to Lactalis, the tower has benefited from the latest technical knowledge aimed to modernise and make more reliable the company’s drying process while minimising its impact on the environment.

The Verdun plant, which employs 140 people, now has an overall production capacity of 75,000 tonnes of whey products per year thus opening up new markets for Lactalis Ingredients. The very composition of the whey (80% lactose, 11% protein), coupled with an innovative technology, will allow Lactalis Ingredient to sell more whey powder in human nutrition (chocolate, dairy products, biscuits, processed cheeses, etc) while developing international positions.

Flowhey drying technology

This new technology aims to optimise the lactose crystallisation contained in the whey in order to avoid unstable forms that are more hygroscopic and risky to caking.

Flowhey High Fluidity powders is particularly advantageous in exports conditions known to be hot and humid – areas that often are critical for the storage of whey.

Its high fluidity characteristics also allow bags or big bags to be emptied two to three times faster than standard whey, while limiting the release of dust into the atmosphere in the workshops.

The Lactalis site at Verdun has long had a CSR programme in place, with a diverse approach based on pioneering technologies and human initiative. This approach includes:

• Reduction of carbon impact from transportation: the concentration of liquid whey transferred to the Verdun site has been increased in order to reduce the number of tankers on the roads by nearly 15% over the last four years.
• Reduction of water consumption at the Verdun site by 55% over the last 20 years. One of the key actions is the reuse of process water, amounting to 25% of total consumption at the site.
• Reduction of atmospheric emissions by 96.7% over the last 20 years. Increase of energy production yields on various production facilities.
• In collaboration with the Bordeaux company NewHeat, the largest solar thermal power plant for industrial use in Europe is going to be built next to the Verdun site in 2022. The hot water produced by this plant will reduce the site’s gas consumption by 10%. CO2 emissions will also be reduced by 2000T per year. Confirmation of this project has been possible thanks to the help of the Ecological Transition Agency (ADEME).
• In 2022, environmental efforts at the Lactalis site at Verdun will also take the form of enabling green mobility through the installation of charging stations for electric cars for staff and an electric bicycle charging station powered by photovoltaic panels.

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The DMK Group and dairy nutrition company Volac had already held shares in the DVN joint venture since 2004. The complete takeover by DMK followed in January 2020 in order to drive the expansion in the direction of European and Asian growth markets.

“The complete takeover of the joint venture was a further building block that now enables us to further advance the targeted expansion of our whey business in value-adding markets,” explained Alexander Godow, COO at DMK Industry.

In Hoogeveen, 120,000 litres of whey per hour flow from the neighbouring DOC-Kaas factory through pipes into the wheyco factory, where they are processed into whey protein concentrate (WPC) and permeate. The close proximity to the cheese production is an important reason for the high quality end products of wheyco, because the freshness and quality of the whey are crucial in the production of the whey derivatives, the company says.

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The strong performance was greater than expectations in light of global lockdowns and supply disruptions due to the Covid-19 outbreak.

Southeast Asia remained the number-one market for US dairy, once again posting record-high volume. Sales to China continued to improve. Exports to Mexico are still lagging year-ago levels, but the May volume was an improvement on April.

In May, US suppliers shipped 210,429 tons of milk powders, cheese, whey products, lactose and butterfat, 18% more than the year before. This was the highest figure since April 2018. On a solids basis, exports were also up 18%. The value of all exports was $585.2 million (€521m), 8% more than a year ago.

In the first five months of the year, US dairy export product volume is up 10% and export value is up 12%.

Exports of NDM/SMP were 79,163 tons in May, the most ever, and up 24% from a year ago. Sales to Southeast Asia (primarily the Philippines, Indonesia and Vietnam) nearly doubled, and exports to the region accounted for almost half of all NDM/SMP volume. In the first five months of the year, US powder exports to Southeast Asia were up 55% from last year, an increase of more than 10,600 tons per month.

Meanwhile, NDM/SMP sales to the Middle East/North Africa (MENA) region were the most in almost six years, and shipments to China were up more than six-fold from a year ago.

In contrast, powder exports to Mexico continue to lag, with volume down 28% from last May.

May whey exports were 44,304 tons, on par with previous months. This volume was up 17% from the depressed levels of last year, though it still trailed the strong pace of 2018. All the growth in May came from China, where volume was up 153% from last year. Relative to a year ago, whey volume was lower to Mexico, South Korea and Canada.

Shipments of whey protein isolate (WPI) dipped to a seven-month low, though they were still 20% above last year. Gains were posted in volume to China, the EU and Southeast Asia.

US lactose exports reached a 10-month high of 36,429 tons, up 21%. Suppliers increased sales to Southeast Asia, China and Japan.

Cheese exports rebounded to 35,605 tons, up 7%. This was the second-best month ever. Shipments to South Korea (+40% to a record high) and Japan (+45% to the most in almost six years) drove the gains, while sales to Australia and China more than doubled. In contrast, shipments to the MENA region, Mexico and Central America were lower.

Among other products, shipments of whole milk powder (+83%) and milk protein concentrate were higher (+23%), while volume of butterfat (-7%) continued to lag.

On a total milk solids basis, US exports were equivalent to 17.4% of US milk solids production in May, the highest rate since April 2018. In the first five months of the year, exports were 15.5% of production.

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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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In April, US suppliers shipped 181,437 tonnes of milk powders, cheese, whey products, lactose and butterfat, 7% more than the year before. On a solids basis, exports were up 10%. The value of all exports was $521.0 million, 4% more than a year ago.

On a product-volume basis, April exports to Southeast Asia were up 35% and shipments to China were up 47%. These gains were noteworthy in light of an 18% drop in sales to Mexico, where a depreciated peso and weaker economy reduced import demand and sent U.S. export volume to the lowest in almost four years.

Exports of nonfat dry milk/skim milk powder (NDM/SMP) were 67,936 tons in April, up 20% from a year ago. For the first time, half of the total went to Southeast Asia, which capitalised on a break in the price to take a record-high volume of 33,907 tons, up 62%. Most of the increased sales went to the Philippines, Malaysia and Indonesia.

US NDM/SMP exports to Japan reportedly also reached a record high in April, while shipments to the Middle East/North Africa (MENA) region tripled off a low base.

These gains offset declining purchases from Mexico. NDM/SMP sales to Mexico in April were just 18,934 tons, down 23% and the lowest since June 2016. In addition, exports to South America were down 25% in April.

The rebuilding swine herd in China, plus tariff relief for US exporters on whey permeate, drove a recovery in US whey exports. Total whey exports were 42,621 tons in April, up 14% from last year. Sales to China were 15,733 tonnes, more than double last year’s depressed levels, and the most since June 2018, just before the US-China trade war started. This left less whey available to ship elsewhere, as Southeast Asia, South Korea and Mexico all posted declines.

Within the whey category, exports of high-protein whey (WPC 80+/WPI) remained on track to establish a new high in 2020. In the first four months of the year, shipments were up 28% from last year’s pace.

Lactose exports in April were 32,899 tonnes, up 6% and the most in nine months (on a daily-average basis). Sales to Southeast Asia were the most ever – 9,521 tons, up 33% – with gains across the region. This offset losses to China and Japan.

Meanwhile, with global lockdowns leading to restaurant closures, US cheese exports slumped in April. Total volume was just 26,736 tons, down 18% from a year ago. The brunt of the declines came from Mexico, where volume was off 24%. Sales to South Korea, Japan, the MENA region and Central America also were below a year ago. Of the major customers, only Australia increased purchases.

US exports of other products were mixed. Though volumes were small, butterfat and whole milk powder (WMP) exports were up 8%. Shipments of milk protein concentrate (-2%), blends (-14%) and fluid milk (-4%) were lower. On fluid milk, sales to nearby Mexico and Canada were lower, but volume to Taiwan reached a record high, representing more than 43% of shipments.

On a total milk solids basis, US exports were equivalent to 15.3% of US milk solids production in April. In the first four months of the year, exports were 15.0% of production.

To use interactive charts with current and historical trade data, see usdec.org’s page on US export data.

To download a printable PDF summary with charts showing April trade data in detail, click here.

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“The whey sector has changed profoundly over the past years and Bénédicte was for sure one of the drivers of this change. Bénédicte leaves a huge footprint behind her: the whole dairy industry association landscape mirrors today her attitude and performance. Not least the significant increase of the membership and the numerous projects carried over by the association reflect her élan and energy. Bénédicte has built up incredible credentials of trust with our members, within the team and in the Brussels agri-food scene. It is a real challenge to succeed her in the EWPA leadership role and to keep the strong momentum that Bénédicte created – and here the whole ‘euromilk’ (EDA & EWPA) team is fully committed,” summarised Anton.

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In March, US suppliers shipped 190,456 tons of milk powders, cheese, whey products, lactose and butterfat, 2% more than the year before. This is the highest figure since May 2018. On a solids basis, exports were up 3%. Meanwhile, the value of all exports was the most since August 2014 – $592 million (€537.8m), 10% more than a year ago.

Southeast Asia continues to be the main source of growth for US suppliers. Shipments of skimmed milk powder (SMP), whole milk powder (WMP), whey, lactose and cheese were a record-high 49,729 tons in March, up 10%. Export value was just shy of $120 million (€109m), up 33% and the best month in more than five years. In the first quarter, the value of US exports to the region were up 54% from a year ago (all first quarter percentages adjusted for leap day), led by a 40% increase in SMP sales and a 27% gain in cheese volume.

The value of exports to South America and the Middle East/North Africa (MENA) region also was higher in March, and sales to the Caribbean (led by the Dominican Republic) reached a record high.

In all, NDM/SMP exports were 62,346 tons, up 4%. In addition to stronger sales to Indonesia and Malaysia, shipments to the MENA region were the most since July 2014 and suppliers grew sales to Colombia. These gains were partially offset by a 19% drop in volume to Mexico, which saw the lightest volume (daily-average basis) since January 2018.

US NDM/SMP shipments in the first quarter were 186,360 tons, the most ever for first quarter.

Whey volumes continued to improve, posting a 7% gain. Volume of 44,380 tons was the highest in 19 months. The recovery in sales to China was noteworthy, with shipments reaching 12,793 tons, up 17%. In the first quarter, US whey exports to China were up 21%. In March, shipments to Canada, Japan and New Zealand also were higher, while sales to Mexico were lower.

Higher-protein whey products fared well in the first quarter, with WPC up 24% and whey protein isolate (WPI) up 30%.

Meanwhile, total cheese exports were 33,356 tons in March, the most in 10 months, but down 10% from last March’s record volume. Sales to Mexico and Australia were higher than last year, but shipments to South Korea, Japan and the MENA region continued to lag.

Lactose exports were 32,634 tons, down 8% from last year but in line with volume from the previous five months. Sales to China, Mexico and Southeast Asia trailed year-ago levels.

On a total milk solids basis, US exports were equivalent to 15.1% of US milk solids production in March. In the first quarter of the year, exports were 14.9% of production.

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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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The event, which will be held at the Royal Dublin Society from 6-9 September 2020, will host a variety of speakers from the whey industry and academia from around the world, including speakers from the US, UK, Ireland, Denmark, Australia, New Zealand, Belgium, France, the Netherlands and Italy. CEO of Arla Foods Ingredients, Henrik Anderson, Fonterra’s principal research scientist Dr Esra Cakir-Fuller and Teagasc’s research officer, Dr Rita Hickey, are among the line-up.

There will be a pre-conference workshop on Sunday 6 September which focuses on ‘SUEZ Water Technologies & Solutions’, with the following days focused on topics about current and future states of the international whey sector, nutrition and markets, ingredients and technology and markets and communication.

The conference will conclude, fittingly, with discussions about ‘A Better Whey of Life’ and ‘The Whey Forward’.

The full draft programme for the International Whey Conference can be found here, and for the full list of speakers, click here.

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wheyforliving.com aims to establish a European whey protein voice in the debate on social media, in line with the EWPA mission, i.e. promoting good communication and understanding on whey and related topics towards potential customers and consumers.
Initially powered by Arla Foods Ingredients from May to December 2019, the B2C online communication platform is now officially taken over by EWPA.

With this platform, EWPA conveys the power of whey protein, sharing science-based knowledge and information on its various benefits with European consumers. While the positive health benefits of whey protein may be common knowledge to doctors, nutrition scientists and athletes trying to improve their performance, they are not as well-known among the general public.

Today, whey protein is indeed recognised as a protein of superior nutritional quality, containing all of the essential amino acids needed by the body on a daily basis. It also contributes to growth and maintenance of muscles and bones.

The purpose of wheyforliving.com is therefore to inspire and ensure that discussions about whey proteins, as well as other proteins, are based on facts and science-based knowledge rather than myths or hearsay. On this platform, articles, recipes, tips and videos are available for inspiration to make whey protein a part of the daily diet.

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Skyr is becoming increasingly popular with consumers – according to Nielsen, it has the potential to reach up to 25% of yogurt volume sales in large dairy markets in Europe.

A recent Arla Foods survey found that consumers across Europe welcome skyr as a novel alternative to yogurt. It also showed that they want a smooth and creamy mouthfeel with less dryness, a balanced fresh flavour, and a shiny, homogeneous appearance. However, issues with poor creaminess, grainy texture, and sour taste have made it hard for skyr manufacturers to meet these needs.

Nutrilac YO-4575 from Arla Foods Ingredients is a natural whey protein ingredient specially developed to increase creamy mouthfeel in high-viscosity fermented products such as skyr. In a sensory evaluation focusing on taste, mouthfeel and appearance, skyr produced with Nutrilac YO-4575 on a separator was found to match consumer preference more closely than a benchmark product.

As well as delivering a smooth mouthfeel and a fresh taste with optimal sourness, the ingredient helps skyr meet expectations of texture. Measurements show that separated skyr formulated with Nutrilac YO-4575 has a structure that is less firm and dense than a market reference product.

Torben Jensen, category manager for fresh dairy products at Arla Foods Ingredients, said: “Skyr is rapidly heading out of its niche and into the mainstream. However, manufacturers looking to capitalise on its huge potential need to be able to meet consumer preferences on flavour, texture, and appearance. Nutrilac YO-4575 consistently delivers a creamy mouthfeel, optimum texture and fresh taste, allowing brands to satisfy consumer needs and unlock the full potential of skyr.”

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In August, US export performance was in line with recent months, with overall volume about the same as June and July. Still, these volumes lagged last August’s totals across most product categories.

Exports of nonfat dry milk/skim milk powder (NDM/SMP) were 50,993 tons in August, down 18% from a year ago. Sales to Mexico were off 23%, while shipments to the Philippines (-62%) and China (-91%) were also significantly lower.

Since record export volume in March, US cheese exports have continually declined five months in a row, due to strong domestic markets. Shipments in August were 26,595 tons, down 6% from a year ago. Sales to Southeast Asia were nearly a record high (2,811 tons, +127%), but lower exports to Australia (-46%), Japan (-42%) and South Korea (-12%) dragged down the total. In addition, sales to Mexico, though up 3%, were the lowest in 11 months.

Total whey exports were 38,722 tons in August, down 21% from last year. As has been the case all year, nearly all the decline can be attributed to lost sales to China from retaliatory tariffs and African swine fever. Suppliers sold just 5,430 tons of whey to China in August, down 63% and the lowest monthly figure in 19 years. These losses were only partially offset by record whey sales to Southeast Asia (12,129 tons in August, +6%).

Within the whey complex, exports of whey protein isolate (WPI) were up 9% in August, and remain at a record pace for 2019, led by improved sales to the EU, Southeast Asia and South Korea.

Lactose exports dipped in August, falling 9% to 31,550 tons. Sales to China were down 40%, while shipments to New Zealand (-43%) and Japan (-31%) also were lower. Suppliers were successful in diverting some of these lost sales to Southeast Asia, where volume was up 36% for the month.

Exports of whole milk powder (WMP) spiked in August, reaching 6,216 tons, more than double last year, and the second-highest monthly figure in the last nine years. More than a third of the volume went to Algeria (vs. nothing last year), and Colombia and Peru also made larger purchases.

Shipments of fluid milk/cream stayed on a record pace, up 13% in August. Nearly 90% of the volume this year has gone to Taiwan, Mexico and Canada.

Among other products, exports of butterfat and food preps (blends) remained depressed in August, down 55% and 26%, respectively.

On a total milk solids basis, US exports were equivalent to 14.2% of US milk solids production in August. In the first eight months of the year, exports accounted for 14.1% of production.

From usedec.org

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The conclusion was based on the proposed conditions of use as infant and follow on formula, meal replacement beverages, foods for special medical purposes and food supplements.

Following a request from the European Commission, the EFSA NDA Panel was asked to deliver a scientific opinion on whey basic protein isolate for extended uses in foods for special medical purposes and food supplements for infants as a novel food (NF) pursuant to Regulation (EU) 2015/2283.

The applicant sought to extend the conditions of use to infant (powder 30 mg/100 g and reconstituted 3.9 mg/100 mL) and follow on formula (powdered 30 mg/100 g and reconstituted 4.2 mg/100 mL) as foods for special medical purposes as well as in food supplements for infants (25 mg/day).

The panel considered that the proposed extended uses would not increase the potential intake of the NF compared to that assessed in its 2018 opinion. The panel concluded that whey basic protein isolate is safe at the extended uses and use levels.

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