The Fair will count with the presence of a variety of brands of the dairy sector, including:

Sodiaal UK

Sodiaal is a prominent dairy cooperative in France, offering a diverse range of products that includes P.D.O cheeses, Brittany butter, UHT milk, and cream. With a production process deeply rooted in French traditions, Sodiaal takes great pride in supporting the local economy by ensuring that all their products are made exclusively in France. From milk collection to cheese making, the cooperative is committed to maintaining high standards and preserving local craftsmanship.
The Estate Dairy

The Estate Dairy is a collective of passionate individuals dedicated to producing and bottling exceptional dairy products, including premium milk, cultured butter, and cream. Committed to quality and sustainability, the company sources the richest milk from small, local family farms that align with their values. This meticulous approach results in milk with a distinctive golden hue and butter and creams with a remarkably rich flavor. At The Estate Dairy, each product is crafted with the utmost respect for its quality and heritage.

Callestick Ice Cream

The Parker family began farming at Callestick Farm in 1953, and ice cream production commenced in 1989. For over 35 years, Callestick Farm has been dedicated to crafting exquisite ice creams using the finest fruits, confectionery, and local Cornish cream. The company’s range of award-winning flavours is made with fresh milk from their herd of over 380 Jersey X Friesian cows, which graze on 1,000 acres of farmland in the heart of Cornwall. Each ice cream reflects the farm’s commitment to quality and its rich heritage.

Golden Hooves

Golden Hooves is a multi-award-winning, farmer-backed cheese brand that invites consumers to explore not justwhere their food comes from, but how it is produced. Founded on a commitment to excellence, Golden Hooves is a small team with big ambitions and the highest standards in the industry.

Alsop & Walker

Alsop & Walker, a renowned dairy company based in East Sussex, United Kingdom, has been crafting exceptional cheeses since 2008. Their commitment to quality and innovation shines through in their award-winning creations. At the heart of Alsop & Walker’s success lies their master cheesemaker, Arthur Alsop. He skilfully blends traditional craftsmanship with contemporary techniques to produce cheeses that captivate the palate.

Organic Herd

For nearly three decades, Organic Herd has evolved from a single partnership into a leading provider of organic dairy products. Over the past 29 years, the company has expanded its offerings to include a diverse range of products, from delicious milk and moreish Cheddar to high-quality dairy ingredients like milk powder. Renowned for their expertise in organic dairy, Organic Herd is widely regarded as a trusted solution provider for all things related to organic dairy.
Long Clawson Dairy

Established in 1912 as a farmer-owned cooperative, Long Clawson Dairy is a storied institution based in Leicestershire. Today, the cooperative boasts over 30 supplier members, all situated within a 30-mile radius of the dairy. These local farms provide fresh milk daily, which is transformed by the company’s expert cheesemakers into a range of delicious, award-winning cheeses, including Blue Stilton®, White Stilton, Shropshire Blue, and Rutland Red.

Fine Cheesemakers of Scotland
Fine Cheesemakers of Scotland is the premier destination for exploring the finest artisanal cheeses from Scotland. Indulge in a selection of award-winning farmhouse cheeses, such as the deliciously crumbly Anster from St Andrews Farmhouse Cheese Co, the intriguingly named Minger from the Highland Fine Cheese Co, and the classic Dunlop from Connage Highland Dairy. Each cheese represents a rich tapestry of heritage, craftsmanship, and a steadfast commitment to quality.

White Lake Cheese

White Lake Cheese is renowned for producing exceptional artisan cheeses, including a diverse range of soft and semi-hard varieties made from goat, sheep, and Guernsey cow milk. All cheeses are handcrafted on their farm in Somerset. With numerous awards recognizing the quality of their products, White Lake Cheese is confident that customers will discover something to love. The farm’s own goats provide the milk for their distinctive goat cheeses, while a local Guernsey herd supplies the cow’s milk. Additionally, the sheep’s milk used comes from a trusted local farm. Each cheese reflects the farm’s dedication to quality and craftsmanship.

To discover more about the exhibitors and to book your place, visit Speciality and Fine Food Fair online

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The partnership combines Superbrewed’s biomass protein platform with Fonterra’s dairy processing, ingredients, and applications expertise to develop additional nutrient-rich, functional biomass protein. The collaboration addresses the rising global demand for protein, reflecting both companies’ commitment to delivering sustainably sourced, functional proteins that meet customer and consumer needs worldwide.

The collaboration builds upon Superbrewed’s commercial launch of its patented biomass protein, called Postbiotic Cultured Protein. Postbiotic Cultured Protein is a non-GMO, allergen-free, nutrient-dense bacteria biomass protein that recently received US market green light from the FDA. In ingredient evaluations, Fonterra determined that the function and nutrition of Postbiotic Cultured Protein complement dairy ingredients in food applications with growing consumer demand.

As Superbrewed demonstrated that its non-GMO, fermentation platform could be adapted to ferment other inputs, the multi-year joint effort seeks to develop new biomass protein solutions based on the fermentation of multi-feedstocks, including Fonterra’s lactose permeate, which is produced during dairy processing. The objective is to add value to Fonterra’s lactose by converting it into high-quality, sustainable protein with Superbrewed’s technology.

Bryan Tracy, CEO of Superbrewed Food, stated: “We are excited to be partnering with a company of Fonterra’s stature, as it recognises the value in bringing Postbiotic Cultured Protein to market, and is a pivotal step towards expanding our offerings of biomass ingredients that further contribute to sustainable food production.”

Chris Ireland, GM innovation partnerships commented: “Partnering with Superbrewed Foods is a fantastic opportunity. Their cutting-edge technology aligns with our mission to provide sustainable nutritional solutions to the world and respond to the global demand for protein solutions thereby creating more value from milk for our farmers.”

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Launched on 2 July 2024, the dairy is the only BRCGS-accredited liquid milk facility in Wales, meaning it is the only facility able to supply major retailers in Wales with Welsh milk. By removing the need for Welsh milk to be transported to bottling plants in England, Pembrokeshire Creamery is reducing food miles, increasing supply chain efficiency, creating new skilled jobs, and supporting local farming communities.

Pembrokeshire Creamery, which has created around 80 new jobs, has the capacity to bottle more than a million litres of milk a week and has recently announced major deals to supply own-branded milk to Asda and Lidl stores across Wales. When the dairy reaches full capacity, it will be able to supply around 2 million litres of milk a week.

The development of Pembrokeshire Creamery was initially supported by the Welsh Government and Pembrokeshire County Council when they formed a joint venture to create the Pembrokeshire Food Park. This was instrumental as it created the plots and infrastructure required (drainage, water, and power) for Pembrokeshire Creamery to locate its new state-of-the-art dairy.

Subsequent Welsh Government support was awarded with £5 million grant funding through the Food Business Investment Scheme and an additional £1.4 million of grant funding from the Food Business Accelerator Scheme.

Funding support has also been provided by HSBC and to date, nearly £20 million has been invested in the site to process high-quality Welsh milk that is farmed, bottled, and sold in Wales.

The company recently announced plans to support the development of a second milk processing line and automated trolley fillers, meeting the growing demand for locally sourced Welsh milk while ensuring the industry’s future sustainability.

Commenting on the opening, Mark McQuade, managing director of Pembrokeshire Creamery Ltd said:

“This has been a great opportunity to celebrate our early successes and all that means for the people that we’ve employed and the dairy farmers who we work with. We’re creating new markets with major retailers for authentic Welsh milk which in turn is helping us complete our mission to deliver sustainably sourced Welsh milk, bottled right here in Wales while offering a fair and transparent price to farmers.

“We are already committing to more investment and increasing our capacity – and we would like to thank all of the people locally, our staff and suppliers, who have supported us as we’ve built and opened our new state-of-the-art facility,” he said.

Huw Irranca-Davies, cabinet secretary for Climate Change and Rural Affairs, said:

“I am delighted that the new Pembrokeshire Creamery has started processing Welsh milk for Lidl and Asda. This new facility, supported by Welsh Government Rural Development investment underlines the commitment of the Welsh Government to the dairy sector in Wales. This investment ensures that milk which previously had to be transported to England is now processed in Wales. As a result, Welsh consumers will now be able to buy Welsh milk, produced in Wales.

“This commitment is part of our vision for achieving growth and productivity improvement which benefits the workforce, people and society. It also supports the industry to reach high levels of sustainability, raising the Food and Drink industry’s reputation in Wales, the UK and overseas,” he said.

Led by an experienced team, Pembrokeshire Creamery emphasises fair pricing for farmers who tirelessly produce high-quality Welsh milk. Their commitment extends to paying a fair market-related price for dairy farmers, environmental sustainability, and animal welfare, which is consistent with their aspiration to be at the forefront of the dairy industry.

At the heart of Pembrokeshire Creamery’s mission lies a commitment to sourcing 100% of its milk from Welsh cows, reducing food miles, and supporting local farming communities. Their ultimate goal is to be the leading supplier of Welsh milk.

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The CartoCan is 100% recyclable, reduces plastic waste and offers a convenient alternative to its 500ml glass bottle format.

Ideal for channels including convenience stores, wholesale, travel, food service, and hospitality establishments such as grocery stores, museums, public houses, colleges, air travel, trains. 

The Cartocan also provides a safer and more practical alternative option for stadium events and child-focused locations.

235ml is the perfect size for lunch boxes, vending machines and meal deals. It is also school-compliant with less than 5% sugar and has no artificial sweeteners, flavourings, colours or preservatives.

According to Circana data the UK’s flavoured milk category in the UK is worth estimated £628 million annually*, and Delamere is a big contributor to this, selling upwards of 20,000,000 units per year, which until now has only been available in 500ml and 240ml glass bottles.

Sales in convenience grew by 13% in the 52 weeks to October 2023, contributing 44% of total category sales.

The CartoCan can be stored at ambient temperatures and is best enjoyed chilled. It offers all the goodness and nutrients of normal milk and is a great source of protein, calcium and vitamin D and is available in its two best-selling flavours – Strawberry and Chocolate with Banana to follow in 2025.

Steven O’Connor, Senior Business Growth Manager at Delamere, commented, “Wehave long-since wanted to offer a different packaging option to our customers, and the CartoCan is perfect for reducing plastic waste and opens up new channels for distribution with an alternative to glass featuring our best-selling flavours. It will appeal to all ages and specifically children with its quality taste and high nutritional values.

“It is lightweight, has a slim, contemporary design to maximise shelf space, convenient, and fully recyclable with no compromise on the taste and quality that our loyal customer base has come to expect. The 235ml CartoCan delivers the same great flavour that has driven Delamere Flavoured Milk to the forefront of the flavoured milk sector.”

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National Dairy Council (NDC) and Chartwells K12, which serves more than 2 million meals daily at 700 U.S. school districts, have launched the Hot Chocolate Milk programme in 58 schools. The pilot, which will run through the end of the school year, features chocolate milk – with toppings such as cinnamon and peppermint – served hot during breakfast and lunch. 

NDC began working with Chartwells K12 last year on a dairy-based smoothie programme, which is available to all Chartwells schools following a successful pilot. 

Lisa Hatch, vice president of business development for NDC’s school channel, said the smoothie programme’s success led to a “what’s the next big thing?” discussion between the partners. They focused on hot chocolate, which had a global market size valued at $3.8 billion in 2022 and is expected to grow to $5.77 billion by 2030. Additionally, chocolate is the second most popular beverage flavour on TikTok with more than 10.1 million views related to #ChocolateDrink. 

Hatch said some state and regional checkoff teams already have successful hot chocolate strategies in place. She said those programmes on average experienced 14% increases of milk sales and an 11% jump in breakfast participation. 

“We’re always investigating opportunities to enhance the school milk experience, which is where the smoothie pilot came from,” Hatch said. “That led us to looking at trends and hot chocolate surfaced the same way smoothies did. And looking at the state and regional hot chocolate programmes, the results were very impressive.” 

Chartwells K12 is optimistic hot chocolate milk will be popular among students and can help increase overall meal participation in schools. 

“The popularity of specialty beverages is on the rise, and we’re bringing a healthy option to meet that demand in school cafeterias,” said Lindsey Palmer, a registered dietitian who serves as vice president of nutrition and industry relations for Chartwells K12. “With our new Hot Chocolate Milk concept, students can enjoy a fun, warm beverage that is packed with essential nutrients, making it a delicious and healthy treat to help kids power through their day.” 

Katie Bambacht, vice president of nutrition affairs for NDC, said research shows chocolate milk is the most popular milk choice in schools and leads to higher total milk consumption and better overall diet quality. Flavoured milk offers the same 13 essential nutrients as white milk and she feels this partnership will provide a much-needed boost to schools, which struggle to get students to eat breakfast. 

“School feeding programs are faced with numerous priorities, and dairy innovation isn’t always top of mind,” Bambacht said. “If we’re not doing it, I don’t think anyone would. We play a critical role in bringing these best practices and case studies to help assure that milk appeals to students as part of school menus. 

“Schools are only reaching half of the kids at breakfast that they’re reaching at lunch, so there is a big gap in participation and these programmes have been shown to drive participation. Anything we can do to provide simple options such as heating up chocolate milk may help increase participation and milk consumption.” 

Schools participating in the pilot programme received a Hot Chocolate Milk kit provided by NDC through Hubert, a foodservice equipment manufacturer. The kit includes a transport cart with branded panels, an insulated beverage dispenser, a digital thermometer and more. 

To learn more about the dairy checkoff, www.usdairy.com.

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Even as fluid milk continues its decades-long challenge of eroded consumption as beverage markets diversify and consumer preference shifts to other forms of dairy, both whole milk and lactose-free varieties are bucking that trend. According to data from Circana, which tracks retail sales, whole milk sales rose slightly (up eight million gallons, or 0.6%) in 2023 over 2022. Because overall fluid sales declined, whole milk now makes up 45.4% of total fluid volume sold and is easily the most popular variety.

Lactose-free milk, meanwhile, reached a milestone. By climbing 6.7% to 239.2 million gallons last year, it surpassed the sales volume of almond beverages, by far the most popular plant-based milk alternative beverage. Almond’s annual decline of 9.8% is a big part of an overall consumer move away from plant-based alternatives, which have now seen two straight years of sales volume drops. Buyers are emphatically rejecting years of claims that these beverages are a worthy substitute to dairy.

The National Milk Producers Federation is pushing for full congressional passage of the Whole Milk for Healthy Kids Act, which overwhelmingly passed the House in December and stands good prospects of passage in the Senate — if the right legislative vehicle can be found in a jam-packed election year. Bringing whole and 2% milk back to school meal menus is a great way to improve the nutrition of the next generation of milk drinkers. We have a call to action on our website urging senators to take up the bill.

Lactose-free milk is becoming the industry’s spearhead in ensuring equitable access to milk across diverse populations in federal nutrition programs. It is simply asinine federal policy to do what some vegan activists are proposing — increase access in federal programmes to plant-based beverages that are both nutritionally inferior and now falling out of favour with consumers — when a beverage exists that circumvents lactose intolerance and offers all of milk’s benefits because it is, after all, milk.

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“To meet the expectations of the changing consumer, we are launching Sagar Skimmed Milk at most affordable price to cater the economic segment as well as fat free milk for health-conscious consumers” said Jayen Mehta, managing director, GCMMF. Sagar Skimmed Milk is fat free and is available in 250ml (Rs. 10), 500ml (Rs. 20), one-litre (Rs. 40), two-litre (Rs. 78) and six-litre packs – the latter to cater to hotels, restaurants and caterers. It is also available to consumers through nearby retail outlets, Amul parlours, milk booths and modern format stores.

Other GCMMF fresh milk products Amul Buffalo milk (6.5% milk fat), Amul Gold (6% fat), Amul Shakti (4.5% fat), Amul Cow milk (4% fat), Amul Taaza (3% fat) and Amul Slim n Trim (1.5% fat). Sagar skimmed milk will complement this range to meet the requirements of all customers. GCMMF has 98 dairy plants located across India, with a daily milk handling capacity of 50 million litres, equipped with modern facilities to process, pack and store the milk and milk products.

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Europe’s growth is set for 0.5%, or 234 million tonnes. Russia is working to improve yields and has added governmental support policies for cattle herd numbers so should see a three per cent increase in production, the FAO reports.  

The FAO Dairy Price Index trended downward until September 2023, driven by a pace of subdued demand for dairy products, especially for whole milk powder from importers such as China, the world’s largest dairy importer. These lower than expected imports were caused by slower growth in food service sales and increased supplies from domestic sources. Economic downturns elsewhere in Asia, along with rising inflation and currency depreciations reduced consumer purchasing power and demand for imports. 

However, international prices have increased since October, except for cheese, with a surge in demand from Northeast Asian buyers, limited inventories in exporting contries and increased internal demand ahead of winter holidays. There were tight milk supplies in Western Europe and in November, the depreciation of the US dollar against the euro, which also supported higher dairy prices.  

For more information, visit: https://www.fao.org/3/cc9105en/cc9105en.pdf 

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The International Farming Community Network held its 21st annual supporters conference in the English city of Chester 26-28 September, with online participation on 27 September. The live and online events drew participants from all areas of the globe, with over 330 participants in total. This year’s conference evolved around the topic of transformation of the sector in two ways: firstly, the sector needs to earn the licence to operate by pursuing high sustainability standards and secondly, by convincing the current and future generations of the benefits of milk.

The online panel discussions tackled the issue of who the future dairy consumer is and how to align businesses with market expectations. Roxi Beck, consumer engagement director at the Center for Food Integrity, and Phibro; Erik Elgersma, visiting lecturer at the VU School of Business and an independent dairy consultant; Chris Brown, senior director of sustainable supply chains for Asda; and Bob Hutchinson, CEO of Müller Milk Ingredients, were on hand to discuss the key issue, “Who is the future dairy consumer and what do they look like?”

Beck began by noting, “Generation Z is poised to change the future of food. This includes people born between 1997 and 2012, which according to studies, has a distinct set of values,” she observed. They are one of the fastest growing economic powers globally, with spending worth US$33 trillion by 2030 and amounting to one-third of the total population. “They are the most racially and ethnically diverse, and by 2026 the majority will be non-white. They are less likely to drop out of high school and more likely to enrol in college. They were born with a smart phone in their hands, so they are likely to champion technology to solve problems. Worldwide, 96 per cent of them own a smart phone, and this increases to 97 per cent in the US.

“They are active on social media and gaming, and gravitate towards stories, regardless of channel. There is more appetite for longer form social content. More than 50 per cent of them are on TikTok and/or Instagram more than once per day, and 75 per cent look at YouTube,” she said.

Further, 79 per cent would purchase a product based on recommendations by influencers on social media, 53 are looking to TikTok for food inspiration, and 30 per cent are shopping online every week. “Food goes beyond sustenance for Gen Z. They are focused on nutrition but also tied to identities, with the environment and sustainability top of mind: 75 per cent agree the world is at a tipping point, 68 per cent are personally impacted by severe weather, and 32 per cent say it influences their food choices,” Beck noted.

In order to engage with these consumers, companies have to focus on their passions and goals, she added. “You must offer what they crave: transparency, video, tours, social media access, and your tech and innovation outcomes – showcase your environmental stewardship. It helps to seek out and engage authentic influencers, pursue conversations and engagement with patience. These are people who want to understand and know more, but don’t have the context. Don’t be afraid to use the terminology they’re using. Animals, planet and people are the things this generation are thinking of.”

Hutchinson advised, “You have to be flexible on what you do with the product. An incredibly volatile price environment is a challenge, so we work long term with our customers, to make sure we have long term supply agreements with our farmers, and are doing everything we can get them the right return for their products. This has to be a three-way agreement with our farmers and suppliers.”

Beck pointed out that it was about learning from other industries. “We need to think about the influence of tech and not what we believe is important. Consumers want food that is nutritionally wonderful, and healthy ingredients mixed with treats. They like food that is simpler and closer to what nature provided. Here is what dairy is doing.”

The new technology, when it began, talked about digital engagement, and didn’t get hung up on how the tech got built, she said. “Instead, it was about, if you want to call your mum, do that here, or share an image. They identified what consumers wanted and gave them a solution. The dairy industry has to continually think how dairy serves the end consumer and work towards that as well.”

Beck added, “If we start with that end in mind, showing that dairy products are whole foods without added colours and nutrition, this is how they will be used by the body, they will be accepted. However, you need to have people who can tell the story more convincingly than you. The closer you are to the profit, the less trust is there from a consumer.”

Brown of Asda states, “This is a huge opportunity to talk about quality of the products. There is more and more information on the label, but people spend 20 seconds in front of the shelf. The challenge is how to take vast amounts of complex information and distil it down to things that are genuinely actionable. Consumers have to have to have that transparency, and trust the products are good. There is a real opportunity for dairy to be a natural superfood.”

Calling Taylor Swift

An audience member asked what an authentic influencer was. After someone suggested having Taylor Swift drink milk on Instagram to much laughter, Beck replied, “The answer is very frustrating. An influencer is in the eye of the beholder and is somebody already chosen by the person considering what they’re going to pay attention to. For me, as a mother with teenagers, it has to do with what’s going on in my life. I’m trying to access them to get tips and tricks for nutrient dense foods like dairy. There is no silver bullet, save for Taylor Swift!

“The people need to be authentic to us, as an industry, and to tell the story for the audience to find that information interesting. We can apply the lens of entertainment and enlightenment, and help them to understand that we are a good source of nutrition, by helping them choose dairy. Gen Z are guilt-ridden and stressed out, and they don’t want food to be a source of the stress. Foods equip your life and help you to cope. Also, if anyone can find Taylor Swift’s number, I’m on board and let’s make that happen!”

Beck did warn the assembled about taking this generation lightly. “Word to the wise, those kids will have $33 trillion of buying power by 2030, and if they see somebody as taking the power away from them, they will go elsewhere. Companies should be telling stories about being transparent – who are they as people, its values as a company, how it plays out day to day. Just as we don’t have one definition for sustainability, this is the opportunity for consumers: we care about it, and this is what it means to us.”

A query arose about the younger consumers in emerging economies. Beck noted, “In developing countries, the first thing they start spending money on is protein. There is a huge opportunity to talk about choice in emerging economies, and what is important to them.”

There was also a discussion about how to ensure dairy how remains part of the future shopping basket. Elgersma stated that it was important to ensure that a small minority of people, which reject any involvement of animals in production, should not be the influencers of the future.”

Connecting and collaborating

Mike Jerred, global technology manager at Cargill, took a look at ways to connect and collaborate in his presentation. “Sustainability in practice is a collaboration story. All that information, putting the data together, and how we connect to the consumer, goes back down through the supply chain. Agriculture is how we will address climate change, protect our water and feed a growing population. Agriculture is not the largest emission sector globally, but it is a big one and it is important to tackle this globally.”

He noted there have been significant improvements in efficiency of the dairy animals, when looking at genetics, manure management, animal feed production and feeding the cows. “However, we don’t have ruminant animals without methane,” he said. “If we get rid of all methane, we have no ruminant. When looking at on-farm productivity, expertise in animal nutrition and health, it is about developing solutions to reduce methane emissions. It comes back to the data, and we have to know it if we’re going to manage it properly. Software and data come into play, in generating better diets, and linking back into sustainability. We also want to be able to have levers to pull to further reduce methane.

“For example, Cargill offers Dairy Max and SilvAir, the latter which is a nutritional solution to lower enteric methane production by up to 10 per cent, while maintaining milk production and performance, in partnership with FrieslandCampina. Farmers are the hub, but discussions need to take place with the rest of the supply chain as well,” he states.

Guilherme Augusto Laidens Feistauer, global business development at dsm-firmenich, pointed out, “A dairy farming future is one that is more resilient, sustainable, profitable and with lower emissions, to make ‘waste’ a museum artifact. It is often paralysing to think about the three or four things to do something about.” However, there are consequences and implications of antibiotic residues in milk because it has a toxic and allergen residue effect to humans, he observes. “How many milk trucks can you contaminate with one gram of penicillin? The answer is 15 trucks. And how much money down the drain? About £100,000 for a very little amount of antibiotic residue. One cow produces one to 40 litres per day, so if a single cow is contaminated, you can lose a silo’s worth.”

Feistauer observed there is a lot of heterogeneity at farm level in testing, but it’s about positive reinforcement, in order to create conditions for farmers to do the right thing without impacting their pockets.

There are a couple of solutions for farmers and processors in testing, and five key actions for processors, he stated. Test one’s carousel setup with broad spectrum tests and you will have the data about quality of milk earlier. It is then much easier to have a conversation with the supplier about how much is being paid for the milk. On a farm level, one should require animal-level, antibiotic residue testing, and outline a stricter, clearer, penalty system. “Enforcement is important, and don’t let that milk enter the silo until they have best in class – have the means to guardrail the milk,” he said. The way for new techniques to be adopted is through peer interactions. “Getting farmers to teach each other is the cheapest and most effective way for new techniques to be installed,” he opined.

Carbon assessments

Tara McCarthy of Alltech and former chief executive of Bord Bia, was on hand to discuss carbon assessments and the need to invest in the future of agriculture. “It’s about putting the producer at the centre of how we structure ourselves, not just about technologies. It’s mixing tech with data and support services. There are many global challenges, ranging from inflation to climate change.”

That being said, “Our climate change is the cow,” she observed. “We can’t just talk about emissions, because it’s oversimplifying the system we’re trying to navigate. We have an obligation to embrace that complexity, and we have to restructure how we operate, to join the dots between soil, crops and animal nutrition. if we don’t align them, we will miss the opportunity to build our reputation, and we have to work together for a planet of plenty.

“This needs data proof and rigour behind it, because this is food you’re putting into your body. Nobody in the agri-food industry is looking for shortcuts here, and we have to trust science and gather data,” she added.

John Allen of Kite Consultancy, asked the panel, “How do you view the innovations coming down the line, in terms of how well it creates solutions?”

Jerred of Cargill replied, “Very close, because we have to make recommendations to farmers. Core to our business is to see how that tech will add value for customers.

McCarthy explained, “We reach out to entrepreneurs, we enable them or invest in them, to make progress faster. Open approach is what’s required, and urgency is necessary. None of us have time here. Collaborate, collaborate, collaborate. We know we can’t do this on our own.”

Feistauer said, “if you have to design a system of innovation, you probably wouldn’t wind up with what we have today. The key innovators are working in silos, instead of commodifying as quickly as possible, and scaling the science as much as possible. We have to think about the kind of collaboration we have.”

McCarthy further noted, “So much of the conversations depend on the kinds of questions we ask. How do we feed nine billion people on the planet? Sustainably? We should insist that’s the only question we answer.”

Hayley Campbell-Gibbons, head of sustainability at Kite Consulting, also queried, “How can we as a sector go faster? The retailers being driven by pressure cooker, and pressing everyone down the chain. There is no silver bullet, and no solution other than this path that we are on. Meat and milk are the commodities with the biggest impact in the supply chain.”

Looking into this future, Campbell-Gibbons, emphasised: “Sustainability is an investment and not just a cost. It will be a prerequisite, and a reduction in carbon emissions has to be delivered so that dairy is perceived as a good product.” Brown, representing the supermarket chain Asda, could only support this by stressing that “sustainability was a qualifier nowadays and needs to be done in order to be able to sell a certain product.”

All speakers agreed that it was important to focus on sustainability and especially on the reduction of the carbon footprint, though the ideal road to achieve this goal was not necessarily the same. Jerred from Cargill suggested, “It would be better if the industry sets up these standards before the standards will be set up others,” mainly governments. McCarthy from Alltech, on the other hand, favoured public private partnerships because “if they together get it right, then there is a profit for all and we work together for a planet of plenty. Consumers need to be told of the benefit whenever anything happens with their food, so the benefit is worth the price they pay.”

Panel:

Next year’s conference: Hokkaido, Japan, 29 June- 2 July. West meets the East. Asian dairies- standing on locally, thinking of globally. 25th IFCN Dairy Conference. www.ifcndairy.org

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This year, China is poised to become the world’s third-largest producer of cow milk. Despite its high global ranking in milk production, the country remains the largest dairy importer due to its large population, which continues to grow its per capita dairy consumption. And there’s a significant opportunity to grow domestic per capita consumption further, as it is currently only one-third of the global average. Rabobank forecasts milk supply to expand from 41.5 million metric tons in 2023 to 47.4 million metric tons liquid milk equivalent (LME) in 2032, with an average compound annual growth rate (CAGR) of 1.5% by volume. At the same time, China’s annual demand is expected to grow 2.4% on average between 2023 and 2032, with dairy consumption reaching 62.2 million metric tons LME by 2032. “China will continue to have a significant role in the global dairy industry, with a further widening of the import deficit expected. In 2032, imports are likely to reach 15 million metric tons LME,” explains Michelle Huang, dairy analyst at Rabobank.

Alternative scenarios to China’s supply and demand outlook see the annual import deficit range from 8 million to 19.2 million metric tons in 2032. “The most significant swing factors influencing domestic supply will be production costs, the availability of land, water, heifers, and capital, and future government policy.

On the demand side, downside risks include weaker income growth, slow economic growth, and sluggish consumer demand,” says Huang. But there are some key factors to watch that may impact the import gap – particularly on the domestic supply side. For example, substantial investments in productivity and cost-efficiency improvements could further reduce China’s reliance on imports, particularly of milk powders that are typically used to produce flavoured milk drinks and infant and adult milk powders. Meanwhile, the balance of global milk supply and demand persists, with slowing global milk production eventually matching the tepid demand growth in most regions, preventing further price declines, the new report from dairy analysts and bankers Rabobank notes.

In recent months, lower milk prices in most key global dairy regions have reduced supplies. “In our view, however, a possible whiplash effect is growing in probability. We may see a demand resurgence emerging months before global milk output can recover,” notes Lucas Fuess, senior analyst – dairy at Rabobank. “In the second quarter of this year, we declared that ‘it’s always darkest before the dawn.’ And although clouds remain this quarter, the storm will not last forever.”

Rabobank has thus lowered its 2023 milk production forecast. Milk production from the Big 7 export regions is anticipated to grow by 0.3% year-on-year in 2023. The downgrade from last quarter’s estimate of 0.5% is driven by reductions in most key global regions, including the US, EU and New Zealand. Into 2024, output is expected to climb by 0.4%, far less than the 1.6% annual average gain seen from 2010 to 2020. However, milk production is quickly increasing toward the seasonal peak in Oceania, with a keen focus on milk solids output in New Zealand. “Farmers in the region are stressed following significant milk price forecast reductions from various processors, pressuring margins as production costs remain elevated,” says Fuess. Total season output is expected to be lower, driven by the weak milk price, with the October peak watched closely in the market.

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Müller UK & Ireland is calling on all coffee lovers to ‘be a bit Barista’ and get involved in its latest campaign to become frothy-coffee artists. 

Whether it’s the creation of the perfect heart design, or more of a lopsided spider, Müller wants coffee drinkers to share their frothy-coffee art and celebrate the fun and pleasure involved in making their favourite drink. 

The campaign is Müller’s first branded milk advertising campaign in several years, and will run for seven weeks until mid-October 2023. 

Currently sold in Tesco and Sainsbury’s, by the end of autumn 2023, Müller Good Stuff Barista Milk will be available in more retailers including Ocado, Morrisons and wholesalers. 

With an RRP of £2.10 and enough milk to make six standard-size flat white coffees, the product also means consumers can make coffee-shop style drinks at home for a fraction of the price – allowing a little bit of indulgence while saving money. 

The subtle caramel notes of Müller Good Stuff Barista Milk complement the taste of coffee, while the perfect fat content creates a velvety mouthfeel. The addition of extra protein to the milk creates a froth with tighter and smaller bubbles which last longer, and is ideal for the creation of frothy-coffee art. 

Müller Good Stuff Barista Milk will last for up to three months unopened, so it can be kept in the cupboard and the Sunday morning shuffle to the nearest shop for milk can be avoided. 

As with all Müller milk products, the Müller Good Stuff Barista Milk is made from British milk, with 100% natural ingredients, and sold in recyclable packaging. 

Helen Priestley, Marketing and Category Director for Müller Milk & Ingredients, said: “In the UK, we consume 100 million cups of coffee every day. Our mission is to make the milk part of every coffee as delicious as it can be – whether you’re a cappuccino, mocha, iced latte or a ‘just a dash, please’ person. 

“This new campaign celebrates the pleasure in making coffee and drinking it, but we’re also encouraging consumers to have a bit more fun with their at-home rituals, sharing their amateur frothy-coffee art whether it’s gold standard or a little bit more abstract. 

“With no special equipment required, and cheaper than a coffee-shop drink, it’s the perfect opportunity to inject a little bit of humour into your morning coffee from the comfort of your own home.”

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Dairy’s nutritional properties have long been understood, including its high-quality proteins and wide range of micronutrients crucial for both physical and cognitive development. However, no previous study has demonstrated, at the global level, the potential for growth in dairy consumption to reduce national stunting rates in line with Sustainable Development Goal 2.

This study addresses this gap by analysing a large cross-country panel of 91 countries. The researchers find that a 10% increase in per capita milk consumption predicts a 0.7 percentage point reduction in stunting prevalence. “The relationship between milk consumption and stunting reduction is a really strong one,” says Derek Headey, senior research fellow with the International Food Policy Research Institute, “and suggests we should really ramp up investments in dairy if we’re serious about reducing stunting.”

The researchers acknowledge longstanding concerns about dairy products. Cow’s milk is a complement to breastmilk, not a substitute, and they argue that nutrition education campaigns should promote exclusive breastfeeding in the first five months after birth, and then an appropriate mix of breastfeeding and complementary feeding – including dairy – from six months onwards.

“As for climate change impacts, the dairy sector actually produces a lot of high-quality protein relative to its greenhouse gas emissions,” says Beliyou Haile, former IFPRI research fellow, “so while there is a climate cost, there’s also a large nutritional benefit to dairy production.” The authors note emissions from dairy are much lower than beef, despite the two sectors often being lumped together in climate change discussions. Moreover, efficiency improvements in dairy production could simultaneously reduce emissions and make dairy products more affordable for the poor.

Lactose intolerance is another barrier they discuss, though it primarily only affects adult populations in countries with no history of dairy consumption, rather than young children. “Vietnam has no dairy traditions at all, but has been able to rapidly increase consumption of dairy products among young children, and reduce stunting,” notes Headey, “going from zero to hero in just a few decades.”

The study’s findings provide compelling arguments for policymakers, public health officials, and nutrition experts to prioritize context-specific dairy development strategies that rely on the right mix of local dairy sector interventions and more consumer-oriented trade policies. By doing so, countries can make significant progress in redressing stunting and improving the diets of malnourished populations worldwide.

For more information, here is the research article link: Haile, Beliyou and Headey, Derek. “Impact of National-Level Increases in Milk Consumption on Childhood Stunting: A Cross-Country Analysis of Low- and Middle-Income Countries.” Food Policy, Volume 118, July 2023. https://doi.org/10.1016/j.foodpol.2023.102485

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Maximising the economic returns from whey is an important driver in minimising environmental risks associated with its careless disposal. Whey processing has to consider the range of wheys that may be produced as by-products of cheese production. For example, the higher calcium levels and lower pH in acid whey. Recovery of whey proteins may use membrane filtration and/or ion exchange. The remaining lactose may then be refined or used as a substrate for fermentations, whether just to lactic acid or to create base materials for fine chemical production or biopolymers.

Sustainable milk production systems based on fresh forage and prohibiting silage have been called the Noble Method in Italy. Hay from local mixed grasslands is permitted. This review covers the benefits of the approach in terms of polyunsaturated fatty acid levels and enhanced micronutrients.

Dairy Chemistry

Rubber hoses are widely used in the handling of milk, from lines in milking machines to the unloading of bulk milk tankers. The rubber contains additives such as N-(1,3-dimethyl-N´-phenyl-p-phenelediamine (6PPD), which may migrate from the rubber into the milk passing through the hose. A study indicated that 6PPD migration into milk was limited to the first 10 minutes and that degradation of 6PPD was faster in high moisture liquids.

A study of six bioactive milk proteins indicated that most, except ß-casein AI, were at higher levels in milk from Jersey than Holstein cows. Most of the proteins exhibited seasonal variation and some exhibited geographical variation. Immune protein levels, eg, lactoferrin, correlated with somatic cell counts.

Organic mercury may accumulate in fat and fatty tissue and is extremely toxic. Papain-functionalised gold nanoparticles were exposed to test solutions and their aggregation in the presence of mercury led to a shift in absorption peak from 525 to 575nm. Mercury concentrations of one part per million in milk could be detected.

Membrane filtration

Pasteurised skim milk was concentrated to 20% solids by ultrafiltration then further concentrated by nanofiltration till permeate flux rate declined to 0.1 litre/m2/hour. Higher solids could be achieved by raising the process temperature from 22 to 50°C and increased further by applying hydrodynamic cavitation.

Spray drying

Acidified milk is difficult to spray dry, causing problems with build-up on the spray drier wall. Reconstituted skim milk at 25% solids was acidified with 0.5-3% lactic acid and spray dried using a two-fluid nozzle. Wall deposition increased with lactic acid level and yield increased with drying temperature difference, which also affected particle size, moisture content and water activity. Particle size could also be affected by nozzle airflow, while moisture content and water activity were also related to lactic acid content.

Frozen desserts

A comparison was made between candied orange peel (COP) and orange peel powder (OPP) as additives to a frozen yogurt (25 parts yogurt to 75 parts ice cream base). OPP at 2.5% was preferred to 8% COP and had higher levels of beta-carotene and dietary fibre than the unflavoured control.

Ice cream mixes were produced by heating the ingredients to 65°C for five or 30 minutes and under half or normal atmospheric pressure before freezing without ageing. The five-minute vacuum treatment increased viscosity but reduced overrun and air bubble size. Sensory analysis suggested that the vacuum treatments improved sweetness, milky and creamy perceptions.

Butter

Mistreated butter can suffer from oxidative rancidity and microbial contamination and some plant extracts can increase resistance to oxidation. Addition of a nano emulsion of a Ferulago angulata extract plus metabolites produced by Lactiplantibacillus plantarum subsp. plantarum was found to improve antioxidative and antimicrobial properties, leading to increased shelf life.

Cheese

Many companies have adopted digital marketing to complement their traditional approaches. A study was made of the digital marketing tools employed during the Covid-19 pandemic by companies producing Pecorino Siciliano cheese, which has a protected designation of origin. The conclusion was that the companies overall could improve their digital marketing.

Given cheddar’s large share of the UK market, monitoring of changes during maturation is of great commercial importance. Raman and mid-infrared (MIR) spectroscopy were used to investigate changes in the protein structure of cheddar cheese. MIR data were more sensitive to chemical changes than the Raman data, where the correlation could be improved by focussing on the protein-dominant regions.

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“The acquisition of the Landliebe brand license for the segments of fresh mixed milk drinks and fresh milk in glass bottles is a strategically important step for our company,” explains Andreas Schneider, managing director of the Schwarzwaldmilch Group.

Schwarzwaldmilch has acquired a brand license for the fresh milk mix drinks. Under the Landliebe brand, fresh country milk with cocoa is offered in a one-litre returnable glass bottle. In addition, there is a license for fresh milk in glass bottles, Landmilch with 3.8 and 1.5% fat, also in one-litre returnable returnable glass bottles.

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A group of researchers from Virginia Tech’s School of Animal Sciences is working to understand the trade-offs of this kind of transformation. Their new study in the Journal of Dairy Science, published by FASS Inc. and Elsevier, sets out to understand the dairy industry’s holistic impact, quantifying the contribution of dairy milk to human nutrition, along with associations with agricultural greenhouse gas emissions and water use.

The study’s lead investigator, Robin R. White, PhD, explained, “Global-scale assessments of the trade-offs associated with dairy production are required to better grasp the role of dairy in feeding the globe.”

White’s team noticed that previous investigations of the environmental footprint of dairy systems have incompletely reported on dairy’s contribution of critical vitamins and minerals to human health and have often presented outputs in terms of milk weight or energy/protein content only. 

White continued, “We were interested in using network analysis methods to better understand the trade-offs between nutrition and environmental impact in the existing food systems, globally.”

White and co-author Claire B. Gleason, PhD, started with data collected by the United Nations Food and Agriculture Organization, which allowed them to evaluate data at country and continent levels, and to quantify global supplies of different foods as well as the environmental impacts of these systems. All of the data sets used in the analysis are available in the open-access Virginia Tech Data Repository (http://doi.org/10.7294/6y9v-gg39). 

The data were then leveraged to better consider global-scale contributions of fluid milk to human nutrition (especially calcium) and the environmental impacts of food production, specifically emissions and water use. Foods were considered in their preprocessed forms only, and fluid milk from each dairy species was included. Total food supply was calculated using a simplified definition accounting for loss, waste, trade, and animal feed. These figures were then used as a reference supply of food that could be consumed by humans, factoring in nutrient requirements based on age and gender. 

To understand how milk and meat products are associated with agricultural environmental impacts, supplies were also correlated with greenhouse emissions and blue water withdrawal for watering crops and livestock, using individual country data. 

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Since then, a wide variety of projects have been supported, from energy-efficient milking and milk cooling systems to heat recovery.  

“We are very happy about the first place and that we are playing a pioneering role with our project. Our goal is to reduce the carbon footprint of our cheese specialities step by step, and we can only do that together,” explains owner Gerrit Woerle.  

For the measures implemented so far, a saving of 8,343 tons of carbon dioxide could be achieved (value calculated over the guaranteed useful life or duration of the individual measures). This roughly corresponds to the carbon emissions of 66 million kilometers driven by car, the firm says.  

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The ‘Naturally Better Dairy Group’ is a collaboration between the two organisations that will see First Milk establish a new conventional regenerative milk pool in the Southwest of England. Founded on the principles of nature-positive farming, this group will supply Yeo Valley Production with milk for manufacturing dairy products, with farmers committing to delivering ever better outcomes in terms of animal welfare, climate, biodiversity and local community.

Recruitment for the new group will commence immediately, and First Milk members within the catchment area will also be invited to join.

Commenting on the development, Shelagh Hancock, chief executive at First Milk, said: “As the Regenerative co-op, we firmly believe that this approach to farming is the way to continue to produce affordable, nutritious food whilst addressing the growing climate and nature challenges we face. We currently operate the largest regenerative farming programme in the UK dairy sector, and we’re delighted to have agreed this exciting partnership with Yeo Valley Production, which will see us broaden this activity further, demonstrating that great tasting dairy can be a force for good.”

Rob Sexton, CEO, Yeo Valley Production added: “We’re excited to be working with the First Milk team and bringing our experience to this forward thinking and nature positive conventional milk partnership. We are passionate about producing nutritious, affordable foods that are farmed in harmony with nature. This partnership will ensure great farming, producing natural, healthy food, is both affordable and scalable. We look forward to working closely with First Milk and their amazing farmers to nurture and nourish both people and the planet.”

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With specific additional benefits tailored to customer needs, such as increased protein content, functional ingredients or ingredients that promote well-being, the Hochdorf team shared the first product concepts at a recent trade show. Hochdorf supplies ingredients based on Swiss milk or plant-based substitute products plus recommendations for additional functional ingredients from partners.

The Hochdorf ingredients are professionally dried, mixed and packaged at locations in Hochdorf and Sulgen, Switzerland. Consulting services such as export/import licenses, certificates or other go-to-market requirements complete the Hochdorf service package.

At the same time, Hochdorf is also developing its own B2C brands for the specialised nutrition area, in the company’s own development laboratory. These in-house developments support the development, marketing and sales team in understanding customer and production needs even better and at the same time offer an opportunity to present a future-oriented product portfolio in the company’s own range.

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The Federal Ministry of Food and Agriculture in Germany says milk will no longer be considered food in the future, but only “a drink.” The new rating is scheduled to come into effect by the end of the year. Around 700 companies with more than 1,000 brands have already registered to use the Nutri-Score in the German marketing area.

Until the end of 2025, there will be a transitional period for registered companies to change the labelling so that they do not have to destroy goods or packaging that have already been produced. While previously, low-fat milk could also be sorted into level A, in future the dark green A will be reserved solely for water.

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There was also discussion of how the perception of dairy and its impact on human health is also combined, but often to the loss of the humans who don’t have it regularly. Unfortunately, as one researcher put it, we can’t have a 50-year study on the people who don’t drink milk, and the chance of osteoporosis and lower bone density decades later. However, the non-dairy drink marketers of today may have a lot to answer for tomorrow, when the medical outcomes occur, I feel. 

The last but not least was a discussion of how fermented foods improve one’s gut microbiome. I mentally patted myself on the back for that big glug of kefir I put on the morning’s porridge with fruits. And for the yogurt I consume most days.  

There will be more news of this in our July issue, so don’t miss it, online and in print. Thanks to Dairy UK for the great way to celebrate.  

How did World Milk Day start? In 2001, World Milk Day was established by the Food and Agriculture Organisation of the United Nations to recognise the importance of milk as a global food, and to celebrate the dairy sector. Each year since, the benefits of milk and dairy products have been actively promoted around the world, including how dairy supports the livelihoods of one billion people.  

I hope you all raised a glass of milk to what we all know is the original superfood. Drink up! It’s the white stuff.  

Yesterday was also National Cheese Day here in the UK. A worthwhile thing to celebrate, I believe, as cheese is a cornerstone ingredient in many different delicious cuisines.

#WorldMilkDay #EnjoyDairy #superfood 

• 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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