At Dairy Industries International, we are planning for the future.

Yes, the Dairy Industries Expo will be running again in the UK next year, with a view towards bringing to the industry what has been demanded from industry professionals – a dedicated event that encompasses the entire dairy processing chain, from processor to plate.

The Dairy Industries Expo will bring together the latest in processing machinery and services, packaging machines and materials, turnkey suppliers, quality control and assurance, ingredients, and logistics, creating the most comprehensive international dairy processing show, all under one roof.

Targeting the entire dairy processing and manufacturing industry, the event will provide a platform for meeting new customers and strengthening relationships with current clients. This is the industry’s own event, set to deliver all the latest innovations and developments – from butter, yogurt and milk, to ice cream, cheese and whey, and so much more.

This means, sadly, that we will not be working with our friends at the International Cheese & Dairy Awards next year, as we’re looking to cover the entire spectrum of dairy products and services with our event. Cheese is obviously a wonderful, diverse product type, but it is just one colour of the rainbow that is dairy.

So, keep an eye out on your inbox and on the socials, as we will be announcing the dates and venues coming up. Every year we plan to get bigger and better, and 2025 is set to be a great show for the expo and the industry. Don’t miss out!

• 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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The Dairy Industries Expo will bring together the latest in processing machinery and services, packaging machines and materials, turnkey suppliers, quality control and assurance, ingredients, and logistics, creating the most comprehensive international dairy processing show under one roof.

Targeting the entire dairy processing and manufacturing industry, the event will provide a powerful platform for meeting new customers and strengthening relationships with current clients. This is the industry’s own event, set to deliver all the latest innovations and developments – from butter, yogurt and milk, to ice cream, cheese and whey.

Visitors will experience cutting-edge dairy innovations and equipment presented by exhibitors, and they can participate in informative workshops and seminars.

The event will feature an exciting programme of keynote presentations covering all sectors of the dairy industry, with free-to-attend sessions on the exhibition floor. Additionally, a series of engaging workshops will ensure that Dairy Industries Expo is much more than just a trade show.

Organized by the leading industry journal Dairy Industries International, alongside Bell Publishing’s experienced events team, the Dairy Industries Expo was launched in response to the industry’s call for an international event specifically targeting their needs.

Don’t miss out on this unique opportunity to be part of the Dairy Industries Expo, where the future of dairy processing will be on full display.

More than just a trade show, this is the event that will shape the industry’s future.

Sadly, we will not be working with our friends at the International Cheese & Dairy Awards next year, as we’re looking to cover the entire spectrum of dairy products and services with our event. Cheese is obviously a wonderful, diverse product type, but it is just one colour of the rainbow that is dairy.

So, keep an eye out on your inbox and on the socials, as we will be announcing the dates and venues coming up. Every year we plan to get bigger and better, and 2025 is set to be a great show for the expo and the industry. Don’t miss out!

Stay tuned!

For more information please contact:

Dairy Industries Expo

Sam@bellpublishing.com

+44 7738878831

Aimee@bellpublishing.com

+44 7399996709

www.dairyindustriesexpo.com

The post Dairy Industries Expo to take place in autumn 2025 appeared first on Dairy Industries International.

The IDF Dairy Innovation Awards are designed to showcase the dairy sector’s engagement and dynamism on a global scale, providing a unique platform to highlight innovative processes, practices, and products that improve efficiency and contribute to achieving the UN Sustainable Development Goals (SDGs).

In its third annual edition, the IDF Dairy Innovation Awards 2024 received a remarkable 153 entries from 25 countries, demonstrating the growing enthusiasm and commitment to showcasing innovation across the global dairy sector. The diverse and extensive pool of entries has significantly heightened anticipation for the winner’s announcement at the IDF World Dairy Summit 2024.

“Innovation is not just beneficial but essential for sustainable growth and development. The IDF Dairy Innovation Awards aims at fostering innovation within the global dairy sector. Innovation is happening everywhere and across the dairy value chain to harness the role of the dairy sector to nourish all with safe and sustainably produced milk and milk products”, said IDF director general, Ms Laurence Rycken.

“We are thrilled to see how the finalists of the 2024 edition of the IDF Dairy Innovation Awards outstand on key initiatives, including ongoing projects on sustainable farming, processing, marketing and packaging, as well as climate action socioeconomics and women empowerment “, she concluded.

FINALISTS

Innovation in Sustainable Farming Practices – Environment 

• Danone – Les 2 Pieds sur Terre – France. Helping French Dairy Farmers Reduce their Greenhouse Gas Emissions and regenerate their soil. The program is accessible to all French dairy farmers partnering with Danone by providing them with technical and financial support to adopt regenerative agriculture helping to reduce their carbon footprint and regenerate their soil.
• Société des Produits, Nestlé S.A. – NINHO celebration packaging – Switzerland. Nature por Ninho, led by Nestlé in partnership with Embrapa, incentivizes and supports dairy farmers to adopt regenerative agriculture practices and are rewarded based on the number of practices they adopt. The focus is on improving milk quality, animal welfare and water management, along with greenhouse gas emissions reduction in farms.
• Teagasc – AgNav – Ireland. AgNav is the new innovative sustainability platform providing Irish dairy farmers with accurate and verifiable data and supporting decision making on farms to help reduce emissions and enhance water quality. Its overarching objective is to help farmers improve productivity and ensure economic viability, while setting new environmental sustainability standards.

Innovation in Sustainable Farming Practices – Animal Care

• Amul Dairy – Amul Dairy – India. Amul Dairy has pioneered the use of homeopathic medicine for dairy animals, aiming to combat antimicrobial resistance. Through innovative treatments for 26 common ailments, over 68,000 animals were successfully treated, reducing antibiotic usage and promoting sustainable dairy farming. Till May 2024 Amul has manufactured 3.30 lac homeopathic medicine bottles of 30 ml and distributed 1.80 Lac till May 2024.This holistic approach enhances animal and public health.
• DeLaval – Disease Risk – Sweden. Disease Risk is a digital application that helps farmers to quickly identify sick cows. DeLaval artificial intelligence model DeepBlue combines all data from all DeLaval sensors into one prediction, giving valuable insights into the health condition of the cows such as mastitis or ketosis.   
• Yili Group – Yiniu Youzhi APP – China. “Yiniu Youzhi APP” is an APP for dairy farmers in China to help them improving cow welfare and managing their farm in a digital way. By integrating the different intelligent device and data onto this platform, a harmonious way to governance data and manage farm is created. The data insight function will turn data into insights and tasks for farmers, we deem that as our core competitiveness in the future.

Innovation in Sustainable Farming Practices – Socio Economic 

• Danone – H’Lib Bladi – Morocco. In 2023, Danone Ecosytem, Danone, and GIZ launched Phase 2 of the H’Lib Bladi project (started 2016) in Morocco. H’Lib Bladi promotes sustainable milk production models amongst smallholder dairy farmers, to improve their livelihoods, increase their resilience to climate change, reduce their GHG footprint and overall, strengthen the value chain. 
• Meiji – Meiji Dairy Advisory (MDA) – Japan. MDA is an activity that supports “sustainable dairy farm management” by focusing on human resource management on dairy farms. In order to realize sustainable dairy management, this program aims to establish a “KAIZEN culture” in which farmers habitually review their current situation and make improvements, and to enable dairy farmers to be more efficient.
• National Dairy Development Board – Sundarban Cooperative Milk & Livestock Producers’ Union Limited – India. Sundarban Cooperative Milk & Livestock Producers’ Union Limited, the first all-women organic dairy cooperative in the Sundarbans, empowers over 4,500 marginalized women farmers. By integrating organic dairy production with multi-commodity agriculture, it provides sustainable livelihoods, elevates women’s social status, and fosters socio-economic transformation, ensuring prosperity and sustainable development in the region.

Innovation in Sustainable Processing 

• Asha Mahila Milk Producer Company Limited – Asha Mahila Milk Producer Company Limited – India. Solar based Instant Milk Chillers – A pathbreaking off grid sustainable initiative for geographies characterised by small holder dairy farmers in the countryside.
• Idaho Milk Products Inc – Idaho Milk Products Inc. – USA. Idaho Milk Products, a global leader in milk proteins, is renowned for its fresh, local, high-quality dairy ingredients. Committed to sustainability, their visionary, vertical integration spans from farm to facility, sourcing milk within an 80km radius of its processing facility. They efficiently create innovative products while minimizing emissions and waste.
• Mengniu x Tetra Pak – Mengniu Ningxia Factory – China. As world’s first fully integrated dairy factory, Mengniu Ningxia Digital Factory breaks the information silos between systems by extensively utilizing digital technologies, big data analysis, and AI scenarios in physical operations. The project provides a vision on leveraging digital transformation to achieve optimized operations, enhanced efficiency and reduce environment impact.

Innovation in Sustainable Packaging

• CowPots – CowPots – USA. CowPots Packaging, made from 100% renewable and recycled, composted cow manure, offers 100% bio-degradable packaging as an alternative to fiberboard. This packaging is designed to be composted and/or planted directly into the end user’s garden where it adds valuable nutrients and organic matter, breaking down in a single growing season.
• Danone – Actimel removes the plastic sleeve – France. Danone has taken strong commitments towards circular and low-carbon packaging. The Actimel brand embodies this packaging transformation and in 2023, removed the plastic sleeve on its iconic bottle, allowing it to reach 99% recyclability and reduce plastic consumption across EU!
• Nestle China – Plastic-free tin packaging – China. Our sustainable packaging aligns with industry practices, giving us a competitive edge. It meets consumer expectations, attracts new customers, and drives growth. By leading in sustainability, we contribute to a healthier planet and ensure long-term success.
• The jury is granting a special mention to Yili Group for three impactful innovative packaging entries. 1- Phase Separation Technology High Barrier PET Dairy Packaging, 2- Satine Organic Pure Milk- sustainable packaging – plant-based integrated box, 3- Yili Eco-Friendly Asian Games Pure Milk.

Innovation in New Product Development – Human Nutrition 

• Gujarat Cooperative Milk Marketing Federation Ltd. – Gujarat Cooperative Milk Marketing Federation Ltd. – India. Amul, has launched world’s highest protein milk having 35g protein in a 250ml pack and a wide range of high protein products to meet the protein needs of Indians. Over 73% urban rich Indians are protein deficient, and 90% Indians are unaware of their protein requirements so Amul’s affordable high protein products will help Indians to meet their protein requirements.
• GoodSport® – GoodSport® – USA. GoodSport® is a natural sports drink that’s been scientifically shown to provide rapid and long-lasting hydration by harnessing the electrolytes and carbohydrates found in milk.  With 3x the electrolytes and 33% less sugar than traditional sports drinks, GoodSport® delivers milk’s superior hydration benefits in a clear, refreshing beverage.
• Inner Mongolia Dairy Technology Research Institute Co., Ltd – Satine Active Lactoferrin Organic Pure Milk – China. Satine Active Lactoferrin Organic Pure Milk, through technology innovation, has achieved a high retention rate of 90% active lactoferrin in ambient temperature milk, with 8 times the active lactoferrin nutrition, safeguard consumers’ immunity.
• mandu-care GmbH – Moltea – Germany. Moltea is a fermented and prebiotic whey drink, especially designed to prevent constipation and support gut-health in general. Based on a patented production process, moltea offers a convenient, sustainable and tasty solution. The science backed efficiency of moltea supports affected people and leads the dairy industry towards a more circular approach.

Innovation in New Product Development – Equipment 

• Everest Instruments Pvt. Ltd. – FatScan – India. The FatScan milk analyser is a powerful tool that can be used to accurately measure the key parameters of milk samples, including fat, non-fat, and added water. The FatScan milk analyser is also a powerful tool that can be used to improve the quality, safety, and affordability of milk.
• THRASOS – THRASOS – France. Thrasos is a SaaSlike platform that optimize food safety and cleaning operations within food industries thanks to 2 major innovations: 1/unique algorithm that generate automatic optimized cleaning program for each process line 2/fouling-cleaning modelization module that enables to define the optimal cleaning time based on scientific approach.
• Unisensor – Aurox System – Belgium. Imagine the ease of a coffee maker, translated to milk antibiotic screening. The aurox combines robotics and lateral flow test tech in an unprecedented simplicity, aiding dairies and truck drivers’ workload every day.  Its failproof design delivers industry-leading reliability, ready for seamless integration into milk transportation and storage systems.

Innovation in Climate Action

• dsm-firmenich – Bovaer® – Switzerland. Bovaer® is a revolutionary feed additive innovation that reduces methane emissions from dairy cattle by 30% lowering carbon footprint of dairy products by 10-15%. Available in 59 countries, it supports global climate targets, the Global Methane Pledge, SBTi FLAG commitments and the Sustainable Dairy’s path to net zero.
• STgenetics – Ecofeed® – USA. Ecofeed® – Genetics for permanent and cumulative reduction of methane emissions based on more than 25,000 progeny records for feed efficiency. By identifying animals with superior feed efficiency and reduced methane, producers can enhance profitability while promoting a sustainable dairy industry and world for the next generations of farmers and consumers.
• Yili Group – Green and low-carbon energy management – China. Throughout the project, we reviewed traditional energy supply processes and identified points where alternatives, iterations, upgrades, and innovations were possible. We then combined these with the latest green, low-carbon, and sustainable development technologies, processes, and methods to break through the barriers of traditional thinking and uncover new directions for green, low-carbon, and sustainable development.

Innovation in Women Empowerment

• International Dairy Foods Association (IDFA) – Women in Dairy network – USA. IDFA’s Women in Dairy network works to improve recruiting, retention, and gender equality within the U.S. dairy sector through data-based reporting and tools, C-suite engagement, and by fostering networking and professional and leadership development. IDFA also published the 2024 State of Women in Dairy Report, which summarized survey findings and industry-wide recommendations regarding the treatment of women in dairy
• Mengniu Group – Empowering Women with Functional Nutrition Stimulating Dairy Products with ‘Her Power’ – China. Mengniu is committed to comprehensively upholding women’s rights and supporting the healthy development of the Chinese women’s football team, ensuring the well-being and career growth of 17,000 female employees, continuously inspiring more women to advance courageously, and paying tribute to their strength.
• Vansh Dairy Farm – Ajarpura Dairy Cooperative Society – India. At Ajarpura Dairy Cooperative Society the community connect and trust upon the Dairy Cooperative Society has been leveraged to empower women dairy farmers by providing diversified livelihood opportunities and skill enhancement. Through trainings in dairy practices, animal productivity, and value-added product creation incomes have been boosted. Additionally, beekeeping and retail outlets have been established, showcasing and selling handmade products.

Innovation in Marketing & Communication

• Dairy Farmers of Canada – Biodiversity Is In Our Nature – Canada. Dairy Farmers of Canada developed its “Biodiversity Is In Our Nature” marketing campaign to give consumers an inside look into actual sustainability practices dairy farmers are implementing as part of their environmental stewardship efforts towards the sector’s goal of net-zero greenhouse gas emissions by 2050. 
• J-milk – J-milk – Japan. In order to combat calcium deficiency in approximately 10 million children, we have launched and implemented about 20 projects in cooperation with stakeholders from the dairy industry, schools and nutritionists. Parents of children who learn about the campaign are 45% more willing to give milk to their children on weekends. It was clear that the work on the project had a positive effect.
• Yili Group – Sports Marketing Initiated by Cute Star Formula – China. Cute Star children formula children formula is driven by ” exclusive accurate marketing strategy for channel segments”, leading the creation of binding sports marketing strategy with public welfare activities to help Chinese children’s overall healthy growth.

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The Society of Dairy Technology kicks off with its cheese-themed Summer Symposium on Wednesday 26 June, at 12 noon. Then, an afternoon of technical cheese processing issues are explored, along with a free lunch served, in the Members’ Pavilion at the venue. The day ends with the Society’s annual dinner the same evening. The timing of the 2024 SDT annual dinner (key sponsor, Diversey) is perfect for those attending the International Cheese and Dairy Expo on Thursday 27 June.

The next morning, it is the cheese judging for the International Cheese & Dairy Awards, with thousands of cheeses on display and hundreds of judges, and our very own Expo, held at the same time. Our industry seminars begin at 9:30 with Ecolab, and wind up at 15:30 with Savencia and the Academy of Cheese. Not to mention the dozens of exhibitors on hand, ranging from Amcor to Pedrollo Distribution and Masterpack.

It promises to be a jam-packed day, full of information, cheese and interesting exhibitors of all stripes.

For those who want some star power, Adam Hensen (from Countryfile – who does not love a farmer?) will be at the SDT Dinner, while James Martin and AJ Pritchard will be at Love Cheese Live on Friday and Saturday, 28-29 June. Plus, there will be master classes from Arla, Lactalis and Nomad, with a lot of exciting things to do, eat and see over the Love Cheese Live weekend.

Almost too much to take in, but do come along as the Expo is free to attend. Don’t miss all the excitement in Stafford!

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John Tobin, the speaker and president of MES at Ever.Ag, has over 25 years’ experience in the deployment of MES systems in the food and beverage industries. Some of these projects include automation of production processes on SCADA systems, distributed control systems, the definition, design and implementation of corporate MES strategies.

He regularly conducts MES consultancy exercises on behalf of Orbis for a range of clients including Diageo, Glanbia, Ornua, DFA and Baxter Pharmaceutical. He has led the initiative within Ever.Ag to specialise in the area of operational intelligence and digitization for food and beverage.

He holds a B.E. in mechanical engineering and is a member of the Institute of Engineers of Ireland. He has presented at a number of international conferences for MESA, ISA, WBF, Aspentech and has co-authored various publications in industrial journals.

Ever.Ag’s MES OPS 4.0 software is installed in multiple sites across the globe. The company’s mission is to create innovative AgTech solutions and services that empower agriculture, food, and beverage supply chains to feed a growing world. Ever.Ag’s MES Digitization solution monitors KPI’s to enable production of a consistent, predictable and quality assured product. It provides traceability from intake to finished goods incorporating a paperless pactory to digitise the plant floor.

Ever.Ag’s cheese yield optimisation module is designed to increase revenue margins. It is powered by AI/machine learning to provide a predictive model to improve outputs – for example, more cheese and better quality. Both measures increase revenue and margin by 1% to 3%. John Tobin will be speaking at 11:00am on 27 June in the seminars. Don’t miss it!

There is still time to register here!

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It will be a few days not to miss out, if you want the latest about the industry. Who’s doing what, and what new equipment and products are available for the dairy processor. Cheese will be on offer, with thousands of entries and hundreds of judges.

There will be so many exhibitors to visit, so definitely wear your comfortable walking shoes for this, ranging from AB Dairy to Beijing Kwinbon Technology, and cheese makers including Belton Farms and Shepherds Purse. I was looking at Facchinetti equipment this week while I was in Italy, and thinking, I can spend more time examining it in Stafford in a few weeks’ time.

Personnel, automation, IT, enzymes, cheese making and every aspect of the dairy processing industry is on show here at the Expo. It is going to be a busy full day, I guarantee. That hall is packed full of amazing companies offering so much information (and cheese), it will be quite the event. Don’t miss it!

Grab your ticket and let’s see you at the Expo!

For more information on the event, please contact Samantha Bull, Sam@bellpublishing.com.

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The Ecofeed feed conversion efficiency index, which was introduced by Cogent Breeding in 2017, identifies animals with the genomic trait who do more with less, using fewer feed resources to produce milk. The index enables producers to select the most profitable cows and heifers with high feed conversion efficiency to breed from, improving overall farm performance and returns.  

The research project took place over three years, from 2020 – 2023, and was led by Kite Consulting’s head of genetics Rose Jackson. Four family-run Derbyshire and Staffordshire dairy farms, milking either twice or three times per day, took part in the trial. Herd sizes range from 180 – 500 cows, and are all predominantly housed.  

Alongside demonstrating the role of genomics in improved genetic gain and performance, the project aimed to establish a baseline for Ecofeed scores across the four Arla member farms, and quantify the potential for increasing the Ecofeed scores during the three-year trial period.  

Using a combination of genomic testing and a strategic sexed breeding strategy, the four trial farms all made significant gains in both genetic potential for milk solids and actual total solids production in analysis from 2020 – 2023.  

Using Cogent’s PrecisionMAP breeding programme and reporting tool, genomic tested females from each farm were analysed relative to the Ecofeed trait and each farm’s £CCI – Cogent’s unique Cogent Customer Index, which is based on £PLI (Profitable Lifetime Index), but also weighted to each farm’s milk contract.  

All farms in the project are Arla farmer members on components contracts, so milk solids were a key focus, alongside the Ecofeed trait.  

The breeding programme used female sexed dairy semen on all identified genetic elite females and Holstein bulls were selected on fat and protein, with all bulls scoring positive on the Ecofeed ranking.  

“Ecofeed is a relatively new trait, and while lots of work has gone into its development, we were keen to study this over a period of time in a commercial setting,” explains Siôn Parry, genetic data analyst at Cogent.  

Genetic progress was identified using two figures – £PLI and total milk solids.  

On average, the rate of genetic gain from Ecofeed genetics quantified by £PLI was £69.50/year over a 5-year period which is significantly higher than the UK average of £60/year. 

Milk recording data shows that all four trial farms achieved or exceeded 1000kg/cow/year in milk solids in 2023 demonstrating a 19% increase compared to 2020. It is estimated that up to 50% of this improved output is down to genetics.  

Comparing the whole herd to the 0-12 heifer group showed an average 51% increase in genetic gain for total milk solids (gPTA, genomic Predicted Transmitting Ability), meaning these heifers have 51% more potential to produce milk solids when they enter the herd compared to where the herd is currently. 

“These were very different farms genetically as a starting point, so we had to first establish the baseline for Ecofeed,” explains Kite Consulting’s Rose Jackson.  

Ecofeed is expressed relative to a baseline of 100, with scores over 100 meaning better feed efficiency. On average, the farms have improved by 3.8 Ecofeed points, which equates to a predicted DMI saving of 0.2kg/cow/day.  

“This has been a great project to show how we can improve production efficiency through genetic gain,” Rose continues.  

 “Selecting on the cow and heifer side for the Ecofeed trait, these results show that it is possible to gain in Ecofeed whilst maintaining the genetic gain we already see in other commercially important traits. The results have been substantial, which could have a huge impact continuing on that trajectory,” she says.  

The research has also demonstrated that the Ecofeed trait can help contribute to improved Arla climate check scores, which in the UK averaged 1.13 in 2023. The trial farms improved their climate check score by 11% av., dropping from an average of 1.19 to 1.04. 

“Feed efficiency, despite it being talked about for a while now, will become more and more important economically, and we have to use every tool we can to meet the industry target for carbon reduction. There’s no one answer, but Ecofeed genetics can certainly make a considerable contribution to this,” Siôn adds.  

“We should not underestimate the impact these advancements can make to the overall performance of the industry.” 

“At a challenging time, with fluctuating feed costs, and increasing pressure to reduce carbon output, this new approach to breeding offers a huge, and easily attainable, opportunity for dairy farmers to improve business performance.”  

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Clegg Food Projects, Stand 1469

From milk bottling to yogurt production and cheese factories to vegan alternatives, Clegg Food Projects has an impressive track record for design & build projects across the sector.

The dairy sector is at the forefront of FMCG and incredibly innovative, which means it’s not only an exciting industry to be part of but also keeps us on our toes. From new product ranges to alternative protein options, the number of new products is vast – and so are the project requirements.

Therefore, we begin all our construction projects by understanding the client’s goals and carefully considering each detail. We work closely with OEMs and client teams to ensure facilities are hygienically designed and constructed sustainably with an ‘inside out’ approach – especially given the complex processing equipment often required. As a result, we offer a comprehensive approach that is tailored to each client’s specific needs, whether that be a new build with all the bells and whistles or a factory extension to add extra processing space.

We have more than 40 years of experience and technical expertise in the dairy sector, and we are fortunate enough to work with a number of household brands such as Alpro, Dairy Crest, Müller, NÖM Dairy, and many more.

Get in touch today via email foodprojects@clegggroup.co.uk or phone +44 115 841 3121, and we look forward to seeing you at the International Cheese and Dairy Expo.

Reiser Group, Stand 1326

For more than 60 years, Reiser has been a leading supplier of processing and packaging machinery within the food industry. During that time, the company has gained recognition for its high-quality equipment, innovative engineering, and outstanding service and support.

Reiser provides market leading cheese equipment for both small and large-scale manufacturers. Supported by its innovative suppliers Vemag, Holac, DJM and Seydelmann, you will be assured of quality equipment designed to help you create premium quality cheese products.

From extruding formed shapes, grated, shredded, diced, sliced, cubes, wedges, truckles, blocks, logs, and balls, Reiser is your go to supplier for your cheese processing applications.

And when you’re ready to package your cheese products, our Variovac and Supervac packaging equipment are available to provide you simpler, faster, better packaging solutions with first class performance.

Customers are welcome to trial their products in our fully equipped test centre in Milton Keynes with our Reiser cheese specialists before committing to solutions. Alternatively, site demonstrations can also be organized, giving customers peace of mind.

Reiser offers flexible ownership options designed to help customers spread payments without the initial upfront cost.

Speak to our cheese experts directly and find out how our automated cheese solutions can help you reduce labour costs due to fewer operators required.

Tel: +44 1908 585300, Email: salesuk@reiser.com, Website: www.reiser.com

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Ben Kinsey, technical account manager at Novonesis (formerly Chr Hansen), was first up, looking at “Maximising productivity in yogurt manufacture with natural biosolutions.” He noted that there are new combined cultures for yogurt production, in satisfying what consumers are looking for in yogurt. The combination of Chr Hansen’s 150 years of microbial expertise and Novozymes’ 80 years in enzymes, means more opportunity for the processor on the microbes front.

“Consumer surveys show what people are looking for in yogurt. Flavour and price are the most important in Scandinavia, while natural is a crucial theme for the UK buyers. Overall, preservatives are disappearing from the yogurt market,” Kinsey says.

Typical dairy cost pressures include the milk and powder prices, climate regulation, raw materials costs and availability, energy costs, retail margin pressure, labour costs and availability, he observes. “A key aspect for us in texturising cultures, is making the raw materials go further. We offer YoFlex Premium texturising cultures and FreshQ bioprotective cultures – both enable longer shelf life and lower contamination, with less scrappage.”

Overall yogurt texture depends on three factors: starter culture, milk composition and the manufacturing process. YoFlex Premium 11 is the most recent culture in the company’s range, with the highest texture development and robust post-acidification control. “It offers improved texture, increased mouth thickness and gel firmness, a mild flavour profile, and this flavour helps reduce the need to add sweetness. It also has reduced post acidification, which increases filling temperatures,” Kinsey notes.

It is also quite advanced, as many producers are still using texturising cultures that are lower than the company’s earlier versions, he says. “Premium 11 offers less processing time, fewer complications and reduced recipe costs.”

The new format also addresses the changes in pH from the point of packing to the end of life. “Traditional yogurt cultures often have an acid development. The post-acidification profile of Premium 11 is more stable over its shelf life versus Premium 1.0, and this is more important with the requirements for longer shelf life in yogurts,” Kinsey states.

Another new item is FreshQ Premium, which combines one-pouch cultures with biofermentation. “A product based on Premium 11, with added FreshQ12, reduces the need for expensive skim milk powder in the yogurt recipe. A yogurt with a protein content of four per cent with Premium 1.0, delivers same texture with less powder in FreshQ Premium 11. When we drop protein content down to 3.8 per cent, we still get the same results and same mouthfeel,” he adds.

He observes that bioprotective cultures inhibit yeast and mould, through the control of manganese, which is essential for both starter cultures and yeast and mould. “Certain lactic acid and bacteria strains can absorb manganese through a transporter. FreshQ mops up the spare manganese to reduce the availability of the nutrient to yeasts and moulds, and it still available when consumed,” Kinsey points out.

“We have done a lot of work on protective cultures, with a lot of challenge testing, to demonstrate the performance of FreshQ on the products. We are quite proud of our yeast and mould collection,” he chuckles.

“A look at the typical yogurt shelf across global markets underscores the fact that there is no normal shelf life. In UK, there is a fairly short shelf life of 25 days. In other markets, for example, the US, it is up to 55-75 days – some countries have longer transport links. For Turkey it is 21 to 52 days, while in Brazil, it is 50-55 days. A significant extension of shelf life is possible. It’s about stability of the yogurt, and a longer life can expose other things in yogurt. This shows you what is possible and how producers can be maximising shelf life,” Kinsey says.

When looking at yogurt, and its packaging in one to two-kilogram buckets, the contaminants can show themselves very quickly, he observes. “It’s all about reducing the risk of contamination, so consumers are not throwing away the yogurt and continue to use it,” Kinsey concludes.

Impact for fermented creams

Kirsten Lauridsen, principal designer for IFF in Braband, Denmark, discussed “Opportunities within starter cultures for fermented creams impacting flavour formation, fermentation time, texture creation and extending shelf life.”

She stated the role of the starter culture is to control acidification, provide texture creation, flavour production, gas formation (optional) and taste stability. “Milk is a very good base for fermentation, and by converting lactose into lactic acid, it turn liquids into something we will be eating with a spoon,” Lauridsen notes.

There are fairly big temperature variation around fermented creams, from 20-34ºC, she said, depending on what type it is – kefir, buttermilk, etc. All have different optimal temperatures. Acidification conditions are also critical for flavour. Flavour and gas production in the product depends on minor differences in temperatures.

Depending on the product, what is the optimal temperature? For a firm/thick texture – increase fermentation temperature, and for a glossy appearance and velvety texture, decrease fermentation texture. For fermented creams, the taste stability can also be short compared to yogurt. The taste profile changes over two to three weeks’ time, she observes.

Hybrid alternatives

Emer Mackle of Salutivia and Maor Dahan of ChickP, were speaking on plant powered hybrid yogurt and fermented cream trends and innovation. Mackle observes that while the dairy alternative market is expected to reach $4.08 billion in 2029, consumers aren’t necessarily willing to eliminate dairy from their diets, and plant-based products’ taste and texture don’t meet their expectations. Thus, dairy hybrids, with plant proteins blended into dairy products, may be the answer. Hybrids combine familiar textures and health benefits, plus taste, and may be an emerging market opportunity, Mackle stated.

Dahan explains what ChickP was, a 90 per cent chickpea protein isolate, suitable for dairy and dairy alternative products such as yogurt, barista milk, cheese and cream cheese. Unlike other plant proteins such as soy and pea, the chickpea product is very mild, with an easy to mask taste. Its base colour is white, and it needs less water and fertiliser than other crops. The company is testing 50/50 products currently with as little preservative as possible.

Equipment

Carin Cronström, line solutions manager for chilled and fermented dairy applications at Tetra Pak, discussed, “Future proofing yogurt production – reducing your costs and environmental footprint.”

She notes that while she spends most of her days thinking about the amazing world of yogurt, most consumers know very little about the effort it takes to make these products. “There are so many process steps from intake to fermenting to add flavours to send off to the supermarket,” she states. “There is an innovative spirit for new products on the market, but not much innovation on the processing side. However, there is a window of opportunity to do something differently. Consumers and governments are asking us to put a more sustainable food system in place. For the average family, the top priority is economic, but the want good products, good quality and a wide variety.”

Tetra Pak offers a way to run a plant in the most optimal way, PlantMaster.

“If we want to make a big difference, we also must make some big changes. For example, OneStep technology is a new way of preparing yogurt milk,” she says.

“It’s quite different from how you’re doing yogurt today.” She notes it comes with a 40 per cent lower investment cost, 30 per cent lower running costs, 50 per cent lower water consumption, and 25 per cent lower emissions.

Conventionally, milk comes into the dairy, is heat treated and put into silos. It is then sent to the mixing station, where ingredients are added. Tetra Pak looked at every step and asked, is it really necessary to do every step for high quality yogurt?

It thus integrated a separator, mixer and standing unit into the yogurt milk pasteuriser. Dry ingredients are prepared in batches and continuously added to skim milk at the high shear mixer. The raw milk goes to pasteuriser, and then is aerated, homogenised and heat treated in yogurt fermentation tank.

“When taking away the mixing station and tanks, and having continuous mixing, the system needs to be on target every time, integrated into one unit,” she states. It is more complicated and needs to have a very clever control system. The Tetra Pak Pasteuriser D flows, levels, controls, concept from raw milk to yogurt milk in one step. It can be applied to all kinds of yogurt products and is patent pending.

Harry Flannery and David Cole, of Watson-Marlow Fluid Handling Technology Solutions

detailed how two out of five consumers are interested in yogurts to replace traditional desserts. With yogurt manufacturers, viscosity is the biggest aspect to maintain through the process, and better process equipment can reduce costs, and the need for additions to make up for process losses. By using a Certa pump, there is a 20 per cent loss of viscosity versus a 30 per cent loss with traditional pumps. The pump itself is very gentle, prevents aeration and foaming and can handle up to 255,000 litres per hour, eight million cP and 15 bar, with up to 50 per cent less power consumption versus other pumps.

John Kirwin, sales and marketing director at Penmann, detailed the benefits of rapid cooling on yogurt and fermented creams. In 1995, the company was approached by Muller to design an inline palletised cooling system. Now, it has installed Arla cream cooling tunnels, along with static coolers for smaller dairies. Its Clauger rapid cooling cell has seen 150 installations, with 3,500 units globally.

Simon Gregory of Food Works SW took a few minutes to explain the venue. It opened in April 2020 to support businesses. North Somerset Council built it as a food and drink forum, and a not-for-profit arena for technical food support, such as product development, easy access to information events, workshops, seminars on packaging, meet the buyer, food safety, shelf life, etc. It offers 12 purpose-built premises, which are all occupied at the moment, including a gelato, vegan cheese, and ready meals maker. The setup is opening a trial and pilot dairy as well, with more homogenisers coming in, to handle everything from pilot launches to scaling up of production.

Vincent Corden, general manager at CEM UK, examined the “Rapid component analysis of yogurt and fermented cream.” He states the firm provides tech for testing, and instrumentation for protein fat analysis. “It’s about making standard lab processes safer and easier,” he says.

Discussing the company’s offerings, its Sprint machine is for protein. It manages this is in under four minutes, and tags only the amino acids found in proteins, and ignores all sources of non-protein nitrogen. It provides the advantage of speed and accuracy of just looking at protein. The other instrument, the Oracle, is a rapid fat analysis instrument. It is radio frequency pulsed for total fat results and the entire sample is measured the company has a dairy specific report for Oracle’s accuracy and is operating in over 10,00 sites globally.

Quality is for everyone     

Chris Edwards, OBE, head of quality at Müller Yogurt & Desserts and former president of the SDT), was up last and looked at “Operationalising quality in yogurt for tomorrow.”

He observes, “People are often concentrating on where value is added but it’s on the line where it is actually added. It is interesting as when you visit a plant, there is the same laboratory you saw 20 years ago. In healthcare labs, it’s a different world, and the level of digitisation and automation there is phenomenal,” he points out.

In quality, it’s about the difference in speed. Everyone in a plant is in in the area of quality control and getting the right stuff out the door. Without the right information, you won’t get to the actual solution for a quality issue in a plant,” Edwards says. He stated that there is a lack of skilled people, for laboratory analysis work. “The food industry is bigger than the football leagues, but we don’t attract people to it.”

On the traditional testing front, there is a 48-hour gap from production line to release to the distribution network. “It is quite staggering how much it costs us if we don’t get the supply on the shelf,” he notes. This includes shelf-life testing, micro and pH taste panels, and other incubation. With spoilage issues, if it is caught but there is a supply chain disruption, it means frustration and additional work.

There has been a change, with accelerated shelf-life testing, which means 27 hours versus 48 hours, and release after 27 hours. In the end, it is about getting the pots out the door, and how well and safely it gets done. “We need the confidence in our lines, with people at the top of the list. Yes, we need standards and standard operating procedures (SOPs), but still need people to think about the product,” he points out.

There are several questions for operators to ask themselves: “How is that operationalised? Are we capability focused? Are all our efforts focused on that line?” It is about embracing technological advancements, and implementing robust SOPs, staff training and skill development. “We need tech to support us in advancing improvements. It’s about staff training for the future, not just looking at data and writing it down. Do they know what the problem means, and what the numbers are saying? It’s about regular audits and inspections by people on the line, to make sure they know their lines. We need to look at supplier collaboration and ingredient control as part of a continuous improvement culture.

“Digitisation is about converting data into digital formats, while digitalisation is about converting the manufacturing processes into a more digital format. Digital transformation is converting all the aspects of the business and connecting these aspects together to improve the productivity of the firm continuously,” he notes.

“It depends on where that data comes from. I want it to come from the line, not the lab. Data is really important, so make sure you have a lab that supports the operations. It’s about embracing tech advancements, because if we don’t do this, we will forever be behind, and the cost of quality will always be seen as a cost.”

Nick Edwards, the president of the Society, ended by stating, “We need operators who understand their process and make changes as production goes along.”

The post The culture of yogurt appeared first on Dairy Industries International.

One speaker will be John Allen, the founder of Kite Consulting, which are recognised consultancy specialists in the UK dairy sector. He now is leading the corporate and global business for the AB Dairy business and works along the dairy supply chain with some of the UK’s leading operators and has linkages with international processors via the International Farming Community Network (IFCN).

He will be discussing, “Challenging Cheese: Futureproofing our industry,” at 14:00 on 27 June in the Seminar Theatre, which is located among the exhibitors in the hall. He has been recognised with a number of awards for his contribution to the industry.

There is a lot of free parking at the showground and there will be thousands of visitors attending. It is also free to attend, so make sure you sign up and get to the Expo.

The post Heading to the Midlands appeared first on Dairy Industries International.

“There are evident health benefits to consumers through this fibre fortification, not least closing the ‘fibre gap’, which is the difference between actual fibre intake and daily recommended amounts,” she notes. Current government guidelines recommend adults to eat at least 30g of fibre every day, but currently the average UK adult eats around 20g, and children’s diets are similarly lacking in fibre.

In terms of health improvements, fibre fortification could help 72% of adults reduce the risk of cardiovascular disease and type 2 diabetes.  Emerging research even suggests some fibres may help promote immune health.

“Tate & Lyle, through looking at the overall nutritional value of what people are already eating, found dairy was a huge opportunity for fibre fortification. It isn’t just a theory, either, as its research found seven in 10 young adults in the UK would choose fibre fortified yogurt to include in their daily diet, with 80% confirming they’d be interested in consuming a healthier drinkable or spoonable with added fibre, if they were available where they shopped,” Forejt says.

Globally, food and drink product launches that contain fibre are growing – Europe has seen a 5% growth rate, due to increased activity in the beverages, confectionary and desserts categories in particular. Tate & Lyle research found that adding the words, “excellent source of fibre” messaging would increase purchase intent by an average of 55%, she adds.

Products such as Tate & Lyle Promitor, which labels as soluble corn fibre, may be added to dairy products including yogurt style products, without impacting their taste or mouthfeel, while allowing them to be labelled as ‘a source of’ or ‘high in’ fibre, according to Forejt. Chocolate milk beverages, too, can have their nutritional value enhanced through the addition of fibres, maintaining familiar flavours and colours, with the benefit of reduced added sugar, she notes

The post Tate & Lyle calls for focus on fibre and fortification appeared first on Dairy Industries International.

Ben Kinsey, technical account manager at Novonesis (formerly Chr Hansen), was first up, looking at “Maximising productivity in yogurt manufacture with natural biosolutions.” He noted that there are new combined cultures for yogurt production, in satisfying what consumers are looking for in yogurt. The combination of Chr Hansen’s 150 years of microbial expertise and Novozymes’ 80 years in enzymes, means more opportunity for the processor on the microbes front.

“Consumer surveys show what people are looking for in yogurt. Flavour and price are the most important in Scandinavia, while natural is a crucial theme for the UK buyers. Overall, preservatives are disappearing from the yogurt market,” Kinsey says.

Typical dairy cost pressures include the milk and powder prices, climate regulation, raw materials costs and availability, energy costs, retail margin pressure, labour costs and availability, he observes. “A key aspect for us in texturising cultures, is making the raw materials go further. We offer YoFlex Premium texturising cultures and FreshQ bioprotective cultures – both enable longer shelf life and lower contamination, with less scrappage.”

Overall yogurt texture depends on three factors: starter culture, milk composition and the manufacturing process. YoFlex Premium 11 is the most recent culture in the company’s range, with the highest texture development and robust post-acidification control. “It offers improved texture, increased mouth thickness and gel firmness, a mild flavour profile, and this flavour helps reduce the need to add sweetness. It also has reduced post acidification, which increases filling temperatures,” Kinsey notes.

It is also quite advanced, as many producers are still using texturising cultures that are lower than the company’s earlier versions, he says. “Premium 11 offers less processing time, fewer complications and reduced recipe costs.”

The new format also addresses the changes in pH from the point of packing to the end of life. “Traditional yogurt cultures often have an acid development. The post-acidification profile of Premium 11 is more stable over its shelf life versus Premium 1.0, and this is more important with the requirements for longer shelf life in yogurts,” Kinsey states.

Another new item is FreshQ Premium, which combines one-pouch cultures with biofermentation. “A product based on Premium 11, with added FreshQ12, reduces the need for expensive skim milk powder in the yogurt recipe. A yogurt with a protein content of four per cent with Premium 1.0, delivers same texture with less powder in FreshQ Premium 11. When we drop protein content down to 3.8 per cent, we still get the same results and same mouthfeel,” he adds.

He observes that bioprotective cultures inhibit yeast and mould, through the control of manganese, which is essential for both starter cultures and yeast and mould. “Certain lactic acid and bacteria strains can absorb manganese through a transporter. FreshQ mops up the spare manganese to reduce the availability of the nutrient to yeasts and moulds, and it still available when consumed,” Kinsey points out.

“We have done a lot of work on protective cultures, with a lot of challenge testing, to demonstrate the performance of FreshQ on the products. We are quite proud of our yeast and mould collection,” he chuckles.

“A look at the typical yogurt shelf across global markets underscores the fact that there is no normal shelf life. In UK, there is a fairly short shelf life of 25 days. In other markets, for example, the US, it is up to 55-75 days – some countries have longer transport links. For Turkey it is 21 to 52 days, while in Brazil, it is 50-55 days. A significant extension of shelf life is possible. It’s about stability of the yogurt, and a longer life can expose other things in yogurt. This shows you what is possible and how producers can be maximising shelf life,” Kinsey says.

When looking at yogurt, and its packaging in one to two-kilogram buckets, the contaminants can show themselves very quickly, he observes. “It’s all about reducing the risk of contamination, so consumers are not throwing away the yogurt and continue to use it,” Kinsey concludes.

Impact for fermented creams

Kirsten Lauridsen, principal designer for IFF in Braband, Denmark, discussed “Opportunities within starter cultures for fermented creams impacting flavour formation, fermentation time, texture creation and extending shelf life.”

She stated the role of the starter culture is to control acidification, provide texture creation, flavour production, gas formation (optional) and taste stability. “Milk is a very good base for fermentation, and by converting lactose into lactic acid, it turn liquids into something we will be eating with a spoon,” Lauridsen notes.

There are fairly big temperature variation around fermented creams, from 20-34ºC, she said, depending on what type it is – kefir, buttermilk, etc. All have different optimal temperatures. Acidification conditions are also critical for flavour. Flavour and gas production in the product depends on minor differences in temperatures.

Depending on the product, what is the optimal temperature? For a firm/thick texture – increase fermentation temperature, and for a glossy appearance and velvety texture, decrease fermentation texture. For fermented creams, the taste stability can also be short compared to yogurt. The taste profile changes over two to three weeks’ time, she observes.

Hybrid alternatives

Emer Mackle of Salutivia and Maor Dahan of ChickP, were speaking on plant powered hybrid yogurt and fermented cream trends and innovation. Mackle observes that while the dairy alternative market is expected to reach $4.08 billion in 2029, consumers aren’t necessarily willing to eliminate dairy from their diets, and plant-based products’ taste and texture don’t meet their expectations. Thus, dairy hybrids, with plant proteins blended into dairy products, may be the answer. Hybrids combine familiar textures and health benefits, plus taste, and may be an emerging market opportunity, Mackle stated.

Dahan explains what ChickP was, a 90 per cent chickpea protein isolate, suitable for dairy and dairy alternative products such as yogurt, barista milk, cheese and cream cheese. Unlike other plant proteins such as soy and pea, the chickpea product is very mild, with an easy to mask taste. Its base colour is white, and it needs less water and fertiliser than other crops. The company is testing 50/50 products currently with as little preservative as possible.

Equipment

Carin Cronström, line solutions manager for chilled and fermented dairy applications at Tetra Pak, discussed, “Future proofing yogurt production – reducing your costs and environmental footprint.”

She notes that while she spends most of her days thinking about the amazing world of yogurt, most consumers know very little about the effort it takes to make these products. “There are so many process steps from intake to fermenting to add flavours to send off to the supermarket,” she states. “There is an innovative spirit for new products on the market, but not much innovation on the processing side. However, there is a window of opportunity to do something differently. Consumers and governments are asking us to put a more sustainable food system in place. For the average family, the top priority is economic, but the want good products, good quality and a wide variety.”

Tetra Pak offers a way to run a plant in the most optimal way, PlantMaster.

“If we want to make a big difference, we also must make some big changes. For example, OneStep technology is a new way of preparing yogurt milk,” she says.

“It’s quite different from how you’re doing yogurt today.” She notes it comes with a

40 per cent lower investment cost, 30 per cent lower running costs, 50 per cent lower water consumption, and 25 per cent lower emissions.

Conventionally, milk comes into the dairy, is heat treated and put into silos. It is then sent to the mixing station, where ingredients are added. Tetra Pak looked at every step and asked, is it really necessary to do every step for high quality yogurt?

It thus integrated a separator, mixer and standing unit into the yogurt milk pasteuriser. Dry ingredients are prepared in batches and continuously added to skim milk at the high shear mixer. The raw milk goes to pasteuriser, and then is aerated, homogenised and heat treated in yogurt fermentation tank.

“When taking away the mixing station and tanks, and having continuous mixing, the system needs to be on target every time, integrated into one unit,” she states. It is more complicated and needs to have a very clever control system. The Tetra Pak Pasteuriser D flows, levels, controls, concept from raw milk to yogurt milk in one step. It can be applied to all kinds of yogurt products and is patent pending.

Harry Flannery and David Cole, of Watson-Marlow Fluid Handling Technology Solutions

detailed how two out of five consumers are interested in yogurts to replace traditional desserts. With yogurt manufacturers, viscosity is the biggest aspect to maintain through the process, and better process equipment can reduce costs, and the need for additions to make up for process losses. By using a Certa pump, there is a 20 per cent loss of viscosity versus a 30 per cent loss with traditional pumps. The pump itself is very gentle, prevents aeration and foaming and can handle up to 255,000 litres per hour, eight million cP and 15 bar, with up to 50 per cent less power consumption versus other pumps.

John Kirwin, sales and marketing director at Penmann, detailed the benefits of rapid cooling on yogurt and fermented creams. In 1995, the company was approached by Muller to design an inline palletised cooling system. Now, it has installed Arla cream cooling tunnels, along with static coolers for smaller dairies. Its Clauger rapid cooling cell has seen 150 installations, with 3,500 units globally.

Simon Gregory of Food Works SW took a few minutes to explain the venue. It opened in April 2020 to support businesses. North Somerset Council built it as a food and drink forum, and a not-for-profit arena for technical food support, such as product development, easy access to information events, workshops, seminars on packaging, meet the buyer, food safety, shelf life, etc. It offers 12 purpose-built premises, which are all occupied at the moment, including a gelato, vegan cheese, and ready meals maker. The setup is opening a trial and pilot dairy as well, with more homogenisers coming in, to handle everything from pilot launches to scaling up of production.

Vincent Corden, general manager at CEM UK, examined the “Rapid component analysis of yogurt and fermented cream.” He states the firm provides tech for testing, and instrumentation for protein fat analysis. “It’s about making standard lab processes safer and easier,” he says.

Discussing the company’s offerings, its Sprint machine is for protein. It manages this is in under four minutes, and tags only the amino acids found in proteins, and ignores all sources of non-protein nitrogen. It provides the advantage of speed and accuracy of just looking at protein. The other instrument, the Oracle, is a rapid fat analysis instrument. It is radio frequency pulsed for total fat results and the entire sample is measured.

the company has a dairy specific report for Oracle’s accuracy and is operating in over 10,00 sites globally.

Quality is for everyone    

Chris Edwards, OBE, head of quality at Müller Yogurt & Desserts and former president of the SDT), was up last and looked at “Operationalising quality in yogurt for tomorrow.”

He observes, “People are often concentrating on where value is added but it’s on the line where it is actually added. It is interesting as when you visit a plant, there is the same laboratory you saw 20 years ago. In healthcare labs, it’s a different world, and the level of digitisation and automation there is phenomenal,” he points out.

In quality, it’s about the difference in speed. Everyone in a plant is in in the area of quality control and getting the right stuff out the door. Without the right information, you won’t get to the actual solution for a quality issue in a plant,” Edwards says. He stated that there is a lack of skilled people, for laboratory analysis work. “The food industry is bigger than the football leagues, but we don’t attract people to it.”

On the traditional testing front, there is a 48-hour gap from production line to release to the distribution network. “It is quite staggering how much it costs us if we don’t get the supply on the shelf,” he notes. This includes shelf-life testing, micro and pH taste panels, and other incubation. With spoilage issues, if it is caught but there is a supply chain disruption, it means frustration and additional work.

There has been a change, with accelerated shelf-life testing, which means 27 hours versus 48 hours, and release after 27 hours. In the end, it is about getting the pots out the door, and how well and safely it gets done. “We need the confidence in our lines, with people at the top of the list. Yes, we need standards and standard operating procedures (SOPs), but still need people to think about the product,” he points out.

There are several questions for operators to ask themselves: “How is that operationalised? Are we capability focused? Are all our efforts focused on that line?” It is about embracing technological advancements, and implementing robust SOPs, staff training and skill development. “We need tech to support us in advancing improvements. It’s about staff training for the future, not just looking at data and writing it down. Do they know what the problem means, and what the numbers are saying? It’s about regular audits and inspections by people on the line, to make sure they know their lines. We need to look at supplier collaboration and ingredient control as part of a continuous improvement culture.

“Digitisation is about converting data into digital formats, while digitalisation is about converting the manufacturing processes into a more digital format. Digital transformation is converting all the aspects of the business and connecting these aspects together to improve the productivity of the firm continuously,” he notes.

“It depends on where that data comes from. I want it to come from the line, not the lab. Data is really important, so make sure you have a lab that supports the operations. It’s about embracing tech advancements, because if we don’t do this, we will forever be behind, and the cost of quality will always be seen as a cost.”

Nick Edwards, the president of the Society, ended by stating, “We need operators who understand their process and make changes as production goes along.”

The post The culture of yogurt appeared first on Dairy Industries International.

Amcor will be speaking during the day at the 14:30 slot, with Steve Birch presenting. Birch is a seasoned research & development packaging professional with over 20 years of experience in the fast moving consumer goods industry, specialising in innovation and sustainability. His expertise spans across flexible packaging materials and processes, with a focus on driving new product introductions and leading technological advancements. Steve holds a BEng (Hons) from Bath University and recently achieved a distinction in the IOM3 PIABC Level 5 Diploma in Packaging Technology. 

At the beginning of 2024, Steve joined the Dairy – Hard Cheese team at Amcor, bringing with him a wealth of knowledge and a passion for flexible packaging to this specialist sector. Based in Worcester, UK, Steve is deeply involved in the dairy and cheese industry, where he applies his expertise to enhance product quality and sustainability. 

Along with Steve, other speakers include Infor‘s vice president of industry and solution strategy, Andrew Dalziel, who will be on hand at 12:20 for a discussion on the Speakers Stage, which is sponsored by AB Dairy. 

Another speaker, Tomas Vera, is the regional director for the Americas & Europe for MADCAP, a product of Contec Group International. His presentation will be at 10:40. 

Meanwhile, Jeppe Dam Madsen, sales manager for Lyras/Sycamore Process Engineering will be discussing the companies’ latest projects at 12:00. Also speaking is Mark Hurley of Novonesis at 10:20, which is a combination of Chr Hansen and Novozymes. 

The post The International Cheese & Dairy Expo weekly update appeared first on Dairy Industries International.

Another speaker, Tomas Vera, is the regional director for the Americas & Europe for MADCAP, a product of Contec Group International, Ltd. Tomas has more than 15 years working in digital transformation in various roles and companies. He worked for almost 10 years in Nestlé where he was in charge of the setup of its global milk sourcing system across more than 25 countries, as well as agriculture and sustainability tools and platforms in general. Nestlé selected MADCAP as its global partner and now, for the last year, Tomas has been working directly for MADCAP, supporting its operations in the US, Europe and Latin America. His presentation will be at 10:40.

Meanwhile, Jeppe Dam Madsen, sales manager for Lyras/Sycamore Process Engineering will be discussing the companies’ latest projects at 12:00. Together with inaugural partner Sycamore Process Engineering, sales manager Jeppe Dam Madsen is Lyras’ eyes and ears in the UK and Ireland. He oversees sales, company developments and partnerships taking place on the British Isles and represents the company at local fairs and congresses.

All in all, a show not to be missed. More speakers are to be announced shortly. Visit www.internationalcheesedairyexpo.com for more information, or contact sam@bellpublishing.com.

The post Meet the speakers at the Expo appeared first on Dairy Industries International.

In a market where consumers are highly focused on value, health concerns remain a powerful purchase driver. In the US, 51% of cheese consumers are attracted to products with on-pack health claims, while 38% of those in Spain and Italy say they would buy a product that offers a nutritional benefit.¹

With 42% of consumers globally saying that protein is the most important ingredient², boosting its content in cheese is one of the best strategies to improve nutritional status and allow health claims.

Now Arla Foods Ingredients has launched two new recipe concepts that showcase how its solutions can meet both these needs. Based on high-quality dairy ingredients, they allow manufacturers to swap out milk fat in favour of healthy milk proteins, as well as increasing calcium content.

A new cream cheese concept offers creamy texture and taste despite containing 50% less fat than standard recipes. Rich in high-quality whey proteins thanks to the inclusion of Nutrilac^® QU-7650 and CH-4560, it delivers all the essential amino acids.

Meanwhile, a low-fat solution for individually wrapped cheese slices uses the fat-mimicking proteins in Nutrilac^® FO-7065 to reduce the need for skimmed milk cheese. Also containing milk mineral concentrate Capolac^®, a single 20g slice contains as much calcium as a large glass of milk. 

Claus Bukbjerg Andersen, senior category manager, cheese at Arla Foods Ingredients, said: “Cheese consumers are highly focused on nutritional value, in particular protein content. At the same time, they still want indulgent taste and texture. While this has posed challenges for manufacturers, it has also opened up new opportunities. As our new concepts demonstrate, the right ingredients can give a cheese product a major nutrition boost, creating opportunities for health claims without sacrificing on taste or texture.”

The new concepts are showcased in five new Arla Foods Ingredients videos, available at https://webinar.arlafoodsingredients.com/dairy

¹ Mintel ‘The Future of Cheese’, 2023

² Innova ‘Top Ten Trends Opportunities for 2024’

The post Arla Foods Ingredients showcases solutions to boost nutritional value of cheese appeared first on Dairy Industries International.

The farmer-funded National Dairy Council (NDC) organised the meeting, titled “Undercover Nutrition: A Symposium Decrypting Food and Dairy Matrix Science,” in Washington DC, 21-22 February.

Among the meeting attendees were representatives and speakers from the National Institutes of Health, US Department of Agriculture, Academy of Nutrition and Dietetics, American Society for Nutrition, National Medical Association, Johns Hopkins Medicine, University of Copenhagen and other universities and organisations.

A food matrix expands beyond traditional nutrition education by showing food is much more than its nutrients on a label and that its physical and chemical properties can offer previously unknown benefits.

Meeting experts reviewed the state of the science on the food matrix with a deep dive on the latest dairy evidence, including related to why the fat in dairy foods behaves differently, resulting in neutral to beneficial links to reducing risk for heart disease, type 2 diabetes, obesity and high blood pressure. They connected the science to today’s public health needs and emphasised broad collaboration is necessary to translate new nutrition insights into meaningful messaging and resources to improve consumer well-being.

Dairy Management Inc (DMI) CEO Barbara O’Brien provided opening remarks and credited the nation’s dairy farm families for their century-long commitment to nutrition research and education through NDC and the organisation’s strong science- and research-based heritage and relationships with thought leaders who share a common goal of improving public health.

“This symposium really showcased the incredible legacy of National Dairy Council and the respect it has,” O’Brien said. “The cross-section and caliber of participants was unprecedented. I was astounded by the diversity in scientific perspectives on the important role of dairy, recognition of the unique aspects of its package of macro- and micro-nutrients and the discussion and discovery of what makes dairy fats different in terms of delivering added benefits. There were many compelling scientific perspectives for dairy.”

DMI board members Audrey Donahoe (New York) and Jenni Tilton-Flood (Maine) attended the meeting, and each provided overviews of their dairies and commitments to responsible milk production.

Tilton-Flood said the expert speakers affirmed the many known science-backed benefits of dairy, while addressing exciting new opportunities for the industry.

“Everything we know to be true about dairy nutrition continues to be reinforced by the science, however we keep finding more and more benefits of just how good dairy is,” Tilton-Flood said. “These scientists and researchers are digging in and doing work that can further unlock the promise and potential of dairy. We can find new ways dairy can be accessible and applicable for many people so we can raise up a new generation of dairy lovers. The goal posts keep moving and it’s all for the good.”

NDC president Dr Katie Brown hosted the symposium that brought so many respected experts in nutrition and health together to engage in a positive exchange of ideas focused on discovery science and application of the dairy matrix.

“I hope farmers feel proud of their investment in research and education because it has given NDC credible, peer-reviewed science supporting dairy’s contributions to improving health that has led to eating guidance by third-party experts,” Brown said. “Building on the momentum of the meeting, we had highly credentialed health and wellness thought leaders share ideas on how they want to collaborate with us on furthering the science and translation of the dairy matrix. We left the symposium energized to continue to build on the wellness benefits hidden within dairy foods that have yet to be discovered.”

O’Brien also is confident the experience left a positive impact on attendees, opening opportunities for dairy to be a solution to the health and wellness needs of today and the future. “These 100-plus individuals will go home and continue their work at universities, private practice and beyond and we’re hopeful they left the symposium with additional perspectives and a deeper understanding of dairy’s potential in healthy eating patterns to transform health,” O’Brien said.

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

The post Exploring the unique features of the dairy matrix appeared first on Dairy Industries International.

The first review examined sources of variation in the calorific values of milks from the two species of camels, covering published data over 38 years from 7,236 camel milk samples, predominantly from Camelus dromedarius. The effects of species, countries, seasons and year were quantified.

The effects of standardising cheese milk on partitioning of casein and fat in cheddar cheese making were covered in the second review. The simplest method was by separation of cream then re-blending to a desired fat to protein ratio. Better results may be achieved via membrane filtration such as microfiltration for standardisation of the casein to fart ratio.

Milk production

Chlorate can be formed by the degradation of chlorinating agents in water and can affect the thyroid gland, particularly in infants and the young. Thus, the EU limits chlorate residues to less than 0.1 mg/kg, including in liquid milk. A laboratory and on-farm evaluation demonstrated that chlorate contamination of milk could result from admixture with chlorinated water and that it was essential that milk handling plant was designed and operated to avoid the adulteration of milk with water. Chlorate levels in sodium hypochlorite solutions increase with time, adding to potential problems.

A comparison was made between the foremilks and hindmilks from native and crossbred dairy goats. Several factors affecting productivity were identified.

Liquid milk

Less is known about digestion of UHT milks than for pasteurised milks. In vitro digestion of full fat, semi-skimmed and skimmed UHT milks was set up with oral, gastric and small intestine phases. All milks increased in viscosity at the gastric stage with the higher fat formulations exhibiting higher viscosity, faster proteolysis and lipolysis but there was a lower conversion of triglycerides by the end of the intestinal phase.

Cheese and whey

Cheese mites are associated with traditionally ripened cheese and steps are usually taken to minimise their numbers and thus economic loss. To assess the risk of consuming cheese ripened in the presence of mites, an ad libitum feeding plan with non- and immunosuppressed mice was carried out. No detrimental effects of consuming the cheese ripened in the presence of mites were found.

Whey is an inexpensive growth medium for lactose-fermenting organisms. Ectoine production by Halomonas neptunia was maximised using a medium with 50% whey and 10% salt at 30°C with a pH of 6.5 under aerobic shaking.

Plant protein hydrolysates were incorporated into low-fat mozzarella analogues for use in pizzas. Adding 6% soya protein hydrolysate or 4% pea protein hydrolysate to the cheese milk resulted in improved functionality but a less regular microstructure.

Spore forming bacteria such as Bacillus cereus can survive and grow in processed cheese to cause spoilage. A study of processing methods, levels of polyphosphate and storage temperature showed that the creaming process, level of polyphosphate and storage temperature had a significant effect. Raising the level of polyphosphate and storing at 6°C rather than 30°C enhanced the inhibitory effect.

The glycomacropeptide component in whey is relatively low in phenylalanine and was used in production of a goat cheese analogue for those suffering from phenylketonuria.

Processed cheese spreads are usually manufactured on a batch basis. The development of a three litre, small-scale universal batch processor with high shear mixer was reported.

Milk proteins

Oats (Avena sativa) are a relatively rich cereal source of fibre and protein though slightly suboptimal in lysine if the cereal is to be a major part of a diet. The effects of fortifying with whey protein concentrate (WPC), whey lactalbumin concentrate (WLC) or skim milk powder (SMP) on gel strength and hot paste stability were investigated. Substitutions at 5% and 10% reduced gel strength while WPC and WLC increased hot paste stability better than SMP. However, WPC and SMP addition gave more elastic gels than WLC.

Surfactants are widely used in food formulations and tea saponin (TS) is widely found in the seeds of Camelia spp. While such small molecules are better for interfacial adsorption, their foaming and emulsion stability is poorer but this may be improved by complexing with proteins such as a-lactalbumin (a-LA). Simulated in vitro digestion was carried out on an a-LA–TS complex subjected to heat treatments at 65°C/30 minutes and 90°C/10 minutes. The addition of TS increased foaming ability plus radical scavenging ability after digestion and reduced digestibility.

The onset of diabetes is associated with decreased sensitivity to insulin and thus difficulty in regulating blood glucose levels. Treatments include using dipeptidyl peptidase-IV (DDP-IV) inhibitors, which inactivate hormones that inhibit insulin production. These DDP-IV inhibitors are proline-rich peptides, which are present in b-casein hydrolysates. A range of proteases were used to hydrolyse b-casein from Bos indicus and the hydrolysates assayed for DDP-IV inhibition. Protease from Aspergillus oryzae exhibited the highest inhibition and the hydrolysates were characterised and the efficiency of their low molecular weight fractions assessed.

Inability to metabolise phenylalanine (Phe) to tyrosine can lead to phenylketonuria (PKU) in those with that defect and can be avoided by minimising the Phe in the diet. Whey protein was hydrolysed in two stages by trypsin and flavorzyme, followed by adsorption on activated carbon to give an 89.79% reduction.

The carcinogen bisphenol A (PBA) is widely used in production of plastics and resins and can migrate into foodstuffs. Brined white cheeses were produced from raw bovine milk with one batch of milk contaminated by BPA at 1 mg/L. The cheeses were packed in 18% brine in polyethylene terephthalate packages and stored at 4°C for 270 days. BPA levels were very low in the control cheese and in both sets the levels were lower in the brine than in the cheese.

Castellano cheese is a Spanish ovine milk cheese, which may be made from raw or pasteurised milks. Addition of commercial starter cultures enables better regulation of acid development but at the risk of poorer flavour characteristics. Batches of cheese were made from pasteurised milk plus a commercial starter culture, with or without non-starter lactic acid bacteria. The addition of the non-starter lactic acid bacteria improved the flavour and aroma of the cheese.

Fermented milks

Several claims have been made for the use of ultrasound in yogurt production, including for homogenisation, as an alternative to heat treatment and to accelerate fermentation. In this report, ultrasound was used on a small scale at low intensity either before or after inoculation. In both treated groups the levels of volatile flavour compounds were greater than for the control with the level of ketones highest in the milk treated before inoculation.

Lactiplantibacillus plantarum L3 is a potential probiotic for fermented milks. Microencapsulation with modified pectin in a water-in-oil-in-water system with over 96% encapsulation efficiency gave an aerobic plate count of 7.83 log cfu/g after simulated gastrointestinal treatment. Post-acidification of MRS medium was inhibited and the cell-free supernatant had a bacteriostatic effect.

Other products

The Indian dessert Basundi is made by boiling a sweetened milk to 2-3 times concentration, generating a viscous caramelised product similar to Dulce de leche. Ohmic heating at 50Hz and 13.33 V/cm was used and the product made from sweetened buffalo milk had superior sensory properties.

Biscuits suitable for PKU sufferers were produced, using a low-Phe whey protein hydrolysate. The best results were found with the hydrolysate at 15%, giving 0.25 g Phe/100g and 9.1 g protein/100g of biscuit.

Analysis

Textural properties of stretched-curd cheese are closely related to the level of insoluble rather than total calcium in the curd. Direct measurement of insoluble calcium is difficult but can be inferred by deducting water-soluble calcium levels, for instance that lost in whey, from total calcium. A rapid water-soluble calcium extraction was thus evaluated as a rapid insoluble calcium phosphate measure and compared to existing methods. Values for insoluble calcium correlated with meltability of mozzarella stored for one month.

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The 3rd annual awards are designed to demonstrate the innovation and dynamism of the dairy sector worldwide, offering a unique platform to showcase innovative processes, practices and products that improve the efficiency and sustainability of the global value chain, and contribute to the UN Sustainable Development Goals.

In its second annual edition, the awards attracted over 173 entries from 26 countries, with participation from every continent.

“Innovation stands as a defining trait within the dairy sector, a cornerstone that has anchored milk and dairy in the heart of sustainable and healthy nutrition throughout history. The remarkable entries showcased in the 2023 IDF DIA underscore this legacy. Looking ahead to 2024, our focus is set on catalyzing further inventive breakthroughs and enhancing increased participation,” expresses Caroline Emond, Director General of IDF.

“We are delighted to continue our sponsorship of the Dairy Innovation Awards in 2024. The dairy industry plays an important role in supporting livelihoods, food security, and nutrition. Enabling the transition towards sustainable dairy is one of our core pathways to driving food systems transformation at Tetra Pak, and innovation is at the centre of that transition. It is only by working together to optimise dairy processing and packaging technologies that we will reach our industry’s environmental goals, and the IDF DIA stands out as a moment to take stock of the successes along that journey,” says Charles Brand, Executive Vice President, Processing Solutions and Equipment, Tetra Pak.

Entries are invited in ten categories, with a focus on sustainable and community led initiatives, as well as advancements in new product development and innovative practices:

• Innovation in sustainable farming practices: a) environment, b) animal care, c) socio-economic
• Innovation in sustainable processing
• Innovation in sustainable packaging
• Innovation new product: a) dairy product with focus on human nutrition, b) food safety equipment
• Innovation in Women empowerment in the dairy sector
• Innovation in Climate Action
• Innovation in Marketing & Communication initiative building dairy category.

The awards are hosted by the IDF in partnership with Zenith Global, the food and drink experts. Further support comes from Tetra Pak, a world leading food processing and packaging solutions company, and Headline sponsor of IDF Dairy Innovation Awards 2024.

The IDF World Dairy Innovation Awards 2024 are open for entries from today, 21 February until 1 June 2024. The award winners will be announced in a Special Plenary Session on innovation at the IDF World Dairy Summit hosted in Paris, France on 18 October.

IDF members are invited to participate in the awards free of charge, with paid entry available to non-members. For further details and to proceed with registration, please visit the website or get in touch with us at communications@fil-idf.org.

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There’s no doubt that it has been another tumultuous year on the world stage – and consumers are feeling the burden. But people are taking positive action, turning to nutrition as a source of comfort and control – opening up a wealth of opportunities for brands to empower consumers to make healthier decisions in challenging times.  

The five key trends shaping consumer habits in the specialised adult nutrition sector are: 

1. Securing the future, sustainably. In 2024, the nutrition landscape is shaped by a growing demand for sustainability – 48% of consumers have made changes to their diets and lifestyles in the last 12 months to behave in a more sustainable manner, according to FMCG Gurus research. But scepticism looms – 47% of consumers doubt brands’ environmental claims and 49% fear greenwashing, Euromonitor notes. With so many nuances and potential pitfalls, manufacturers need to do everything they can to ensure the sustainability claims they make are backed up by robust, tangible data to ensure long-term business success.
2. Nutrition for all. Our nutritional needs are shaped by our age, sex, genetics, lifestyle and so much more. In 2024, consumers will increasingly understand their unique nutritional needs – and seek tailored solutions to meet them. With 25% of global consumers saying there is a lack of available products that meet their nutritional requirements, according to FMCG Gurus, there’s huge opportunity for brands to develop tailored nutritional applications that meet consumers’ specific, and currently unmet, needs.
3. Alt proteins go global. Plant-based is no longer the new kid on the block. In 2024, more and more consumers are seeking out meat and dairy alternatives as part of their increasingly flexitarian diets, FMCG notes. It’s a promising avenue for innovation, but plant-based products need to be as good as their dairy counterparts, both in taste and nutritional quality. Alternative proteins, like those created through precision fermentation, also have the potential to shake up the market, but there is work to be done to dispel myths and inform consumers.
4. Going beyond via the gut. By now, the links between physical and mental health are undeniable in the minds of most consumers. Not only do 41% define good mental well-being as feeling active and energetic, analysts Mintel state, a whopping 80% of consumers say they work out to support their emotional health. Today’s consumers increasingly recognise how the gut affects more than just digestion; it’s a prime area for improving immune, brain and muscle health. Brands can capitalise on this by taking a holistic, full mind and body approach to their gut health solutions.
5. Ageing and recovering well. In 2024, people are taking a more proactive approach to their health, and this statement rings especially true for older populations, who are increasingly looking to age healthily to keep doing what they love for longer. Older consumers are focusing on how their diets can provide them with the support they need to live healthier and be active for longer. But nutrition isn’t always proactive and sometimes, we need high-quality nutrients, like protein, to support muscle maintenance and help us recover from illness. Recent innovations in medical nutrition are leveraging muscle-boosting ingredients typically associated with sports and active nutrition, to support those who need it the most.

“Our world is an uncertain one right now – but amid the confusion, consumers are increasingly looking to manage something they can control: their nutrition,” says Vicky Davies, global marketing director, performance, active and medical nutrition. “People are taking positive action on what matters most to them, whether that’s the environmental impact of their food and nutrition choices, getting a better night’s sleep or setting a new personal best at the gym. There is so much opportunity to provide consumers with the nutrition they need to live as well as possible.” 

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Swedish Elvenite offered the winning solution for ValioHackathon on 28 November. Elvenite proposed to pilot a data model for understanding the factors affecting the seasonality of the milk production. Pilot would be developed based on a dataset collected from representative sample of dairy farms featuring farms with high and low seasonality. “We have already started the discussion with Elvenite on the next steps.” Ulf Jahnsson, VP of Primary Production and Milk Procurement, Valio.

“Elvenite provided us a comprehensive approach to tackling seasonality in milk production. It came apparent that we do not have a thorough understanding of the factors affecting seasonality and why some farms have a steeper seasonality than others. With the comprehensive data analysis and comparison of farms with low and high seasonality, we can get to the bottom of the challenge and understand also what solutions would be the most effective. Then, we can prioritize the action plans for farms and have a smart and effective response to the challenge.” Hanna Castro, Development Manager, Valio.

The hackathon was organized for Valio by the BioBoosters by Jamk Bio and circular economy business accelerator, together with Estonian University of Life Sciences and Kasvu Open. “ValioHackathon was a great experience for us. Especially meeting all the mentors that had very different points of input and different backgrounds has been very valuable. Interacting with all the participants and people with in-depth knowledge on the dairy farm operations was inspirational and gave a lot of insights to the challenge at hand.” Agnes Lindell and Niclas Lovsjö, Elvenite.

Launched in September 2023, ValioHackathon started with an open call to find solutions for tackling the seasonal variation in milk production. Valio’s customers buy milk products evenly throughout the year. However, the amount of milk entering Valio’s production varies throughout the year. Equalizing this seasonal variation in milk production would make Valio’s production planning more efficient. Constant production levels would enable leaner and more efficient operations in the entire production chain. This would improve cost control and contribute also to Valio’s carbon neutral milk by 2035 aim.

The open call for solution providers attracted a record number of 18 applications from the Baltic Sea Region. Six teams from three countries were selected to attend the final stage of the innovation competition. ”We were happy to see a wide range of applications and a high-level of interest to ValioHackathon. The applications gave a good overview of the approaches available for tackling the challenge of seasonal variation in milk production. In the team selection, we prioritized new, innovative data-based applications to manage the dairy farm operations and gain more balanced production”, stated Sanna Nokka, Development Manager, Valio.

The six teams selected for the Hackathon were Anicare Oy, Elvenite AS, Quanturi Oy, Condensed milk, SimHerd AB, and HAMK Smart Data and Business Analytics team. “Valio has encouraged all participating teams to continue working on their idea and the dialogue with Valio. Hopefully, once we have the collaboration with Elvenite, and a better understanding of the factors affecting seasonal variation, we can prioritise the steps and solutions needed. At this stage, the solutions presented by teams will come in hand.” Hanna Castro, development manager, Valio.

ValioHackathon is part of the international BioBoosters project, led by Jamk University of Applied Sciences and co-funded by the Interreg Baltic Sea Region Programme. The project brings together nine innovation networks in the bioeconomy sector from countries around the Baltic Sea: Finland, Sweden, the Baltic States, Poland, and Germany. The project organizes 18 Hackathons to support responsible business practices and the transition to a circular economy for bioeconomy companies.

More information about the ValioHackathon https://www.jamk.fi/en/project/biopaavo/biopaavo-hackathon/valiohackathon.

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