In 2023, the competition saw six entrants from five countries facing each other in Trondheim, Norway, resulting in 21-year-old Lily Morris from Wales, winning the title. She said, “Winning really boosted not only my confidence in my mongering abilities, but it also helped build up the shop’s reputation. It has inspired me to keep on exploring the ever-changing cheese world, which never fails to amaze me.”

Free to enter, the competition is open to any cheesemonger under the age of 30, with applicants being asked, initially, to provide a short biography and submit recommendations for their perfect cheeseboard.  New for 2024 is the “Perfect Pairing” round, which asks applicants to present to the panel of judges their ultimate combination of one cheese, one Peter’s Yard cracker and one complementary accompaniment.  Six shortlisted entrants will be invited to attend the World Cheese Awards and compete against their peers across five rounds.

The Academy is delighted to have Peter’s Yard on board as sponsors of the competition for the first time this year. As well as sponsorship, it is offering finalists £300 each (€357) in funding to support their travel and accommodation costs.   Yona Ellis, marketing director at Peter’s Yard, added “We’re delighted to be supporting the Academy of Cheese in their search to find the freshest talent in the Young Cheesemonger of the Year award. We can’t wait to see what innovative pairings the contestants create with our award-winning crackers.”

Peter’s Yard is joined by the Guild of Fine Food as co-sponsors of the competition, with the winner of the award being announced on the same day at the World Cheese Awards.

Key dates for Young Cheesemonger of the Year 2024:

Open for entry: Monday 22 July

Deadline for entry: Monday 30 September

Finalists announced: Thursday 10 October

Finals & Results: Friday 15 November

Established to promote cheese knowledge and provide career development within the industry, the Academy of Cheese aims to build greater respect for the industry, with Young Cheesemonger of the Year showcasing the skill, knowledge and talent of its members.

As well as a bright future and the coveted title of Young Cheesemonger 2024, the winner will receive a trophy, feature in Fine Food Digest, and secure a place on the Academy of Cheese Level Two Member Certification course. They will also be invited to judge at the World Cheese Awards 2025.

Full details, along with the application form, can be found on the Academy’s website, www.academyofcheese.org/young-cheesemonger-of-the-year/.

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“We entered the protein drinks space with the intention of creating a high in protein beverage that supports our consumers’ active lifestyles, providing a delicious pick-me-up that doesn’t compromise on taste,” Charlotta Oldham, marketing director, EMEA, at Starbucks, explains, “that’s the idea that led to the creation of our Starbucks Protein Drink with Coffee, which is the first time we’ve introduced a protein drink here in the UK.”

The Starbucks Protein Drink with Coffee is available in three flavours: Caffe Latte, Chocolate Mocha, and Caramel Hazelnut.

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Anne-Laure Farrar, UK market insight manager from The Knowledge Bank, explained: “The importance of viral trends cannot not be denied, and witnessing some varieties blow up in popularity thanks to TikTok and Instagram is brilliant as it can breathe new life into long-established products which have been able to capture a new audience.”

Sales in Scotland reflect this, where cottage cheese has outperformed other soft cheese varieties in growth – representing 14.1% in sales and 12.7% in volume respectively. Since May last year, Stirlingshire-based Graham’s Family Dairy noted a 40% rise in cottage cheese sales – to levels not seen since the 1980s – and attributed them to this rise in demand for high-protein products, retro trends, and viral social media posts.

I have long enjoyed cottage cheese, and often used it as a ricotta substitute in the past, when the latter wasn’t available in the shops. I eat dinners such as a jacket potato, topping it with cottage cheese, chives and a tinned anchovy. I often ate cottage cheese out of the tub, pausing only to throw a chunk or two of peach or pineapple in.

Lately, I have not bought it, just because I seem obsessed with other cheeses such as blues on salads and blue cheese stuffed into figs with honey. Not to mention Pecorino Romano over everything, and cream cheese and smoked salmon on bagels. But I think today a day for buying more cottage cheese – let’s hope they have it in the shops.

• 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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Some 80% of shoppers enjoy cheese as a weekly household staple, and cheddar remains the nation’s favourite variety – with 69% having enjoyed it in the last three months.

However, innovative artisan producers have shown that there are other routes for growth in the market – with speciality cheeses enjoying a popularity boom that has translated to a 12% rise in sales across all GB grocery channels. The soft cheese retail market has also experienced some interesting trends, as a decades-old favourite has returned to prominence.

The product in question has harnessed the power of social media to challenge consumer perception and boost sales.  The stinky staple, cottage cheese, has seen its popularity surge among younger, health-conscious consumers.  Its creamy texture, alongside nutritional benefits such as a high protein content, have hit home with TikTok and Instagram users, where there is a growing trend among food influencers to transform it into almost anything, from cookies to ice cream.

Anne-Laure Farrar, UK market insight manager from The Knowledge Bank, explained: “The importance of viral trends cannot not be denied, and witnessing some varieties blow up in popularity thanks to TikTok and Instagram is brilliant as it can breathe new life into long-established products which have been able to capture a new audience.”

Sales in Scotland reflect this, where cottage cheese has outperformed other soft cheese varieties in growth – representing 14.1% in sales and 12.7% in volume respectively.

Since May last year, Stirlingshire-based Graham’s Family Dairy noted a 40% rise in cottage cheese sales – to levels not seen since the 1980s – and attributed them to this rise in demand for high-protein products, retro trends, and viral social media posts.

Svetlana Kukharchuk, owner of award-winning shop The Cheese Lady in Haddington, is equally as convinced by the power of social media in drawing public attention to British cheeses.  She said: “Social media has definitely helped to spread the word about artisan cheeses, helping people to find new varieties and new ways to use cheese.  As a result of this, and the quality of product that British producers have developed, our cheeses are now very sought after and admired, that’s been a noticeable change – in a market where other countries have long enjoyed a reputation for superior cheese.

“Demand and interest in farmhouse and artisan cheeses has been strong for many years and as a result there are now more varieties of cheese produced in Britain than in France, fuelling the sales boom.  Scotland is producing more cheese now, but there is the opportunity to do even more.”

Changing consumer preferences have also been noted by Paul Grant, chairman of the Scottish Dairy Growth Board (SDGB), as Scottish cheese brands benefit from harsher and costlier conditions on imports.

He said: “We are very encouraged by the response to our homegrown companies and the growth they are achieving. This is part of a journey we are on – there’s no doubt a role for Scottish cheese in UK and international markets, and the results so far have been very encouraging and indeed, transformative, for some companies.”

The SDGB is financed by the Scottish Government, supporting the growth of Scottish cheese (and dairy) in UK and International markets. In 2021, it set a target of £200m additional sales of Scottish cheeses by 2030, of which more than £50m has already been reached.

Paul continues: “It’s critically important that the quality and standard of cheeses meets the consumers’ aspiration, and the research is telling us that Scotland’s producers are doing this, and more. We have momentum, and I’m confident that interest will continue to grow so long as the service and quality continues to deliver.”

The report also states the increasing cost due to inflation hasn’t hampered market growth, with consumers showing they are happy to spend more for a product they deem to be of higher quality.

Robert Logan, head of co-op development at the Scottish Agricultural Organisation Society (SAOS),added: “We have seen great success around new product launches in the cheese sector, specifically around organic cheeses which is extremely promising. In a time where it is perceived that people are tightening the purse-strings, it just goes to show that cheese is still a vibrant and thriving sector with consumers actively trying new produce.”

This evolving trend towards artisan cheeses has also been embraced by major supermarkets. Tesco was swift to respond, stocking a wide variety of more sophisticated cheeses on the back of changing consumer preferences. This move has made artisan and specialty products more accessible to regular consumers, helping drive the new trend even further.

Anne-Laure from The Knowledge Bank concluded: “The nation’s love for cheese has not been dampened by the current financial climate and it’s great to see the retail market perform well during this time. Seeing the effect of social media on the category has been amazing, with new audiences opening up via these trends.

“The growth in consumer interest in specialty products represents a massive growth opportunity for artisan producers across the country. What is most promising is how brands are adapting to this changing landscape to seek out new audiences for their products. The range of cheese options on our shelves has never been so diverse and the outlook for the sector looks very promising indeed.”

The full details of The Knowledge Bank cheese category report are available via its website which provides access to a range of market research, data analysis and consumer insights to the Scotland Food & Drink industry.

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“In the UK, between July and October nine in ten consumers will buy an ice cream. In Italy, which accounts for 28 per cent of Europe’s total ice cream sales, strong volumes this spring have seen the industry predict 2024’s sales increasing by 6%.^[a] And in India, which enjoys an average of 300 days of sunshine a year,^[b] the Economic Times is forecasting 2024’s sales will increase 30-40 per cent above ice cream purchases made in 2023.

“Moreover, the demand for branded handheld ice creams like Cornetto is growing 2.5 times faster than the total branded ice cream market,^[c] according to Nielsen. And impulse ice cream purchases are expected to reach $43 billion (€39.7 billion) in 2024.^[d]

Cornetto, for its part, has unveiled its new ‘Unwrap It’ summer campaign. The brand has made the ice cream, with its distinctive white logo on a blue background, the star of its campaigns across all markets, Unilever says. The unwrap ritual and irresistibility of the product are core elements too. “This campaign is all about driving anticipation and going back to the foundations of a Cornetto’s desirability, where the product unwraps the key moment and nothing else matters,” Barbara Scala, global brand lead for Wall’s and Cornetto.

New pack designs have also been rolled out across 80 of Cornetto’s SKUs. These feature the product being unwrapped, with the imagery shot in the same style as the campaign. Point-of-sale materials for supermarket freezer cabinets also forcus on the blue and white visual identity of the Cornetto Classico, as well as the wrapping ritual.

Tailoring the brand to the market is also a feature, Scala notes. “We also looked at what an ‘unforgettable Cornetto moment’ could look like to different markets. This has helped ensure the campaign is tailored and locally relevant, and ultimately works to drive consumer engagement.”

“In Europe, for example, the ‘Cornetto Unwrap’ moment signals the start of summer,” she says. “It’s that feeling of walking on the beach to the sea for the first time. So, in markets like Italy and Turkey, our tagline is ‘Unwrap your summer’.

“In Asia, Cornetto is associated with a moment of connection with friends. To reach out to Gen Z consumers, we collaborated with K-pop superstar Cha Eun Wu to launch the campaign with the tagline ‘Once you Unwrap, you can’t go back’.

“In India, another core market, Cornetto is famous for being the original ice cream brand that came in a cone, so in this market we kept our tagline fun and simple. It’s ‘Unwrap the OG’,” Scala adds.

She notes that it’s about futureproofing an ice cream icon. It all feels like the media are sending me to the freezer cabinet, which I am happy to head towards. “Hot Fuzz” was on over the weekend too.

[a] https://www.lagondola.it/en/blog/2024-05-10/sigep-observatory-summer-24-ice-cream-data-and-trends-for-the-season

[b] https://www.power-technology.com/features/featuresolar-power-india-lets-the-sunshine-in/

[c] https://grocerytrader.co.uk/brand-bonanza-big-names-are-driving-ice-cream-growth/

[d] https://www.barry-callebaut.com/en-US/manufacturers/trends-insights/top-ice-cream-trends

• 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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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Maddy Barron at maddy@bellpublishing.com.

• International Cheese & Dairy Awards winners announced
• Food Union adds 55 ice cream novelties across Europe
• Saputo completes Australia fresh milk sale
• Sun shines for the Expo
• An organic cheese wins at the Virtual Cheese Awards

The post Roundup: Dairy Products appeared first on Dairy Industries International.

From its beginnings in Nantwich in 1897 the awards has grown to be the leading cheese and dairy expo, bringing together buyers and sellers from the dairy industry worldwide.

This year has built on the success of last year’s show with a new Expo, more entries across the categories and the continued development of the trade day, welcoming exhibitors and visitors from around the world.

Supreme Champion Cheese – sponsored by Novonesis
Winner: Long Clawson | Blue Stilton
Reserve: Dewlay | Tasty Lancashire

Supreme Champion Dairy Product – Non Cheese – sponsored by iff
Winner: Manor Farm Dairy | Orange & Passion Fruit Yogurt

Championship
The Champion UK: Morrisons| Mature Double Gloucester
The Reserve Champion UK: Cropwell Bishop | Stilton
The Champion Overseas: Bradburys | Marcel Petit Morbier
The Reserve Champion Overseas: Lustenburger & Durst SA  | 1862 Creamy & Extra Tangy

Supreme Specialist | Artisan Cheesemaker – sponsored by Rowcliffes
Champion Winner: Lustenburger & Durst SA | 1862 Creamy & Extra Tangy

Retailer of the Year Awards
Cheddar Cheese Retailer: Waitrose
Territorial Cheese Retailer: Tesco
Blue Cheese Retailer: Tesco
Goats Cheese Retailer: Tesco
Sheeps Cheese Retailer: Tesco
Soft Cheese Retailer: Morrisons
Continental Cheese Retailer: Morrisons
Additive & Smoked Cheese Retailer: Waitrose
Convenience Cheese Retailer of the Year: Tesco
Milk Retailer of the Year: Waitrose
Butter Retailer of the Year: Morrisons
Cream Retailer of the Year: Morrisons
Yogurt Retailer of the Year: Waitrose

Supreme Cheese Retailer – sponsored by WIPAK
Champion Winner: Tesco | Finest Stratford Blue

Supreme Dairy Retailer – sponsored by iff
Champion Winner: Morrisons | Whey Butter
ICDA Award Champion Winner: Morrisons

Cheese Board Awards
Supreme Champion Winner: Olive Architects | Black Garlic & Ginger

The post International Cheese & Dairy Awards winners announced appeared first on Dairy Industries International.

The products cater to the latest consumer trends, the company says. “Embracing the demand for healthy indulgence, the new offerings include lighter alternatives with low sugar and low fat, while also introducing innovative textures like jelly-like consistency for more convenient on-the-go snacking. Vegan-friendly sorbets provide refreshing options for all, and adult-themed, alcohol-flavoured ice creams cater to sophisticated palates. Exotic fruits and savoury berries continue to captivate, while juicy sauce fillings and twirls add excitement to each bite. Salted caramels and nuts remain popular for their soothing flavours, and classic favourites make a nostalgic return,” Food Union notes.

The products will be seen in six markets – Latvia, Estonia, Lithuania, Denmark, Norway and Romania. They include: Estonia, which offers Premia 40% less sugar ice cream with mango-passion filling on a stick, 50g/100ml and Premia 40% less sugar ice cream with raspberry filling on a stick, 50g/100ml. Meanwhile, in Latvia, new products include Tio Vēsma wafer cup small apple 0.7% 0.12l/0.075kg and Tio Vēsma wafer cup small lemon 0.7% 0.12l/0.075kg. In Denmark, it will be Underground Mango-Lime – mango ice cream with lime limonade coating on a stick, 83 ml, with only 50 kcal per piece, and Underground cone with salty caramel ice cream at 151 kcal per piece.

Food Union has also created a range of “adventurous” ice creams in different shapes, sizes and designs – from crazy flavoured creamy ice cream to refreshingly jolly juice lollies. For the Danish market, Premier Is Astronaut Blue Raspberry – lemonade ice cream with raspberry flavour on a stick – in the shape of the space ship, Premier Is Chewis Apple ice cream with apple winegum coating, and Premier Is AI-scream mini pint with banana ice cream with blueberry rippel and choko-coated popcorn in a 125ml tub

Classic ice creams in new interpretations are also offered. In Latvia, there is Ekselence ice cream with cherry flavoured Riga Black Balsam in a wafer cone, 0.22l/0.11kg, and in Estonia, it is Eriti Rammus Vanilla ice cream with salted caramel in wafer cone, 100g/200ml, and Eriti Rammus Pistachio ice cream in a waffle cone, 100g/200ml. Lastly, in In Romania, Transalpina TRIO Caramel ice cream in a waffle cone, and Transalpina TRIO Chocolate ice cream in a waffle cone.

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“This sale reinforces our roadmap for long-term success in Australia and demonstrates our agility in further adapting our manufacturing footprint to focus on higher-value growth opportunities,” said Lino A. Saputo, chair of the board, president, and CEO.

As part of the sale, Saputo is maintaining its valued farmer relationships in Australia and will continue to have fresh milk products processed at the two manufacturing facilities. The employment of approximately 48 people across the two sites was transferred to Coles Group Limited.

Saputo is “grateful to its employees at the two fresh milk sites for their ongoing commitment throughout the sale process and wishes them every success in their future employment with Coles Group Limited.

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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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This is the third organic cheese to win Supreme Champion in five years, indicating that organic more than any other quality is a mark of a winning artisan cheese when tasted blind. The previous two organic winners were Renegade Monk (2020) and La Fresca Margarita (2021).

The Virtual Cheese Awards are judged blind online by leading professional cheesemongers and industry tasters. The awards are leading by example showing audiences around the world best practice in making and judging cheeses.

Penny Nagle of the Organic Cheesemaker’s Network said “This is an endorsement of just how good Organic milk and cheese tastes. For organic cheese to beat all other handmade artisan cheeses in the UK and Ireland is an achievement in itself – but to do this three years out of five indicates that organic
cheese is recognised by professional cheese tasters as tasting a whole lot better than non-organic options. More work needs to be done at an organisational level on the market share that organic cheese has within the artisan market, but we at the Organic Cheesemaker’s Network are pretty sure that 3 wins in 5 years is statistically impressive”.

Clare Hadway-Ball of the Soil Association says of the organic cheese market “It’s great to see an organic cheese receiving recognition for its excellent taste and quality. Organic dairy accounts for over 25% of all organic sales in the UK and whilst cheese is only a small part of this it is a great gateway into the sector.”

Sarah de Wit of the Virtual Cheese Awards says, “The quality of British cheese entered into our awards just keeps on getting better which is true testament to the hard work and craftmanship of British cheese producers. We’re proud that an Organic cheese has been crowned Supreme Champion; Witheridge in Hay is a truly spectacular cheese that wowed the judges.”

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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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This three-year campaign is offering information about the PDO designation. Pecorino Romano has had such a designation since 1996 and covers the sheep cheese that bears its name. More than 95 per cent of this type of cheese is made in Sardinia, and in a place where there are two sheep for every occupant (three million sheep), it amounts to about half of the island’s agricultural output. It is no wonder they would like to promote it.

I also found it interesting as a rather traditional journalist, to spend time with the emerging generation of journos who use Instagram and TikTok, and spent a lot of time documenting the whole trip on their phone. It is a way to reach many people quickly and efficiently, and I was quite impressed with their skill (when I video anything I move my hand around too much, and half the time I cut out the important portion of the scene when taking a photo) and their diligence in documenting what is an ancient method of preserving milk, in a way that brings the viewer in.

The past met the present on this trip, and as someone who began her career behind a typewriter, I appreciate the work and the speed of these “influencers.” This is often a pejorative term for some folks, but these people are smart and funny, and the future of the publishing and journalism industries. Plus, I now have a few more followers on my personal Instagram account. #futureisnow

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

The post A cheesy tour appeared first on Dairy Industries International.

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.

The post The Expo is nearly here appeared first on Dairy Industries International.

Organic Herd, Stand 1066. Organic Herd is making a splash in dairy, offering a range of products for consumers who want their food to be sustainable, ethical and naturally delicious, from brand that is bold, trusted and fun!  Together with our co-operative of British dairy farmers, we believe that how we farm really matters.  We are dedicated to doing dairy the right way; free range, grassfed, herbicide free, produced without antibiotics, and all independently certified to the only food system governed by UK law, so you can trust the label.  Regenerative farming before it was a fashion!  

#HowWeFarmMatters  

POUL TARP A/S. The Danish Engineering Company POUL TARP A/S was established in 1954 and has from the beginning developed and produced software- and hardware solutions for the dairy industry. We offer complete IT-system which handle all data communication between dairy, supplier, milk tanker and farmer. Our pump- and metering system has integrated milk sampling. All hardware and software systems are of the highest European standards, MID approved and USDA Inspected. POUL TARP A/S is represented in more than 20 countries worldwide. POUL TARP A/S is ISO 9001:2015 or ISO 14001:2015 certified and supports UN Global Compact. 

PDV Consultants, Stand 1048. PDV Consultants is an engineering consultancy firm made up of experienced and professionally qualified engineers working within the food & beverage and pharmaceutical industries. Originally foundered in New Zealand, we have since expanded to the UK with an office located in Belfast since 2008. 

 We understand what is required when designing safe and hygienic processing plants to produce wholesome and nutritionally beneficial foods. We are experienced in all aspects of design and construction of food production processes, utilities and supporting infrastructure.
Our services range from consulting to project management and commissioning of processing facilities. We design, execute, and manage process and manufacturing projects on behalf of our clients.
Established in 1990, our company has continuously delivered engineering projects that range from small to large-scale multimillion-dollar undertakings around the world. 

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Maddy Barron at maddy@bellpublishing.com.

• Bio&Me lands first Morrisons listings with Kefir Live Yoghurts
• US yogurt market sees growth
• Don’t miss out!
• Lactose-free milk pilot drives consumption
• Cheesemaker urges cheese lovers to ‘break the rules’ with national ad-campaign
• Heading to the Midlands

The post Roundup: Dairy Products appeared first on Dairy Industries International.

As a result, the Croatian government approved a €592.5 million programme in February 2024 to boost the local dairy sector until 2030, with much of the money drawn from EU funds.

This will be combined with European Commission funding approved in May 2023 of €30.9 million, partly supporting dairy cow breeders in milk production. A Croatian ministry of agriculture communiqué said the programme aims to fortify the country’s agricultural backbone.

“Despite market disruptions, we continue to invest heavily in and support the dairy sector, and engage in dialogue with all stakeholders to take all available measures to ensure not only the sustainability but also the increase in value and competitiveness of the Croatian dairy sector,” Zdravko Tušek, state secretary at Croatia’s ministry of agriculture, told Dairy Industries International.

Sheep and goat stability

Tušek noted the enduring stability of sheep and goat sector production in 2023 despite the market challenges caused by global events, saying, “I am pleased to observe that throughout 2023, the enduring stability of sheep and goat sector production persisted despite the adversities posed by the Covid pandemic and the Russian aggression on Ukraine, demonstrating the resilience of sheep and goat farming as one of the most robust sectors in livestock production.” This includes Pag cottage cheese made from sheep’s milk (in Croatian, Paška Skuta), Dalmatian sheep cheese (Dalmatinski Ovčji Sir), Pag goat cheese (Paški Kozji Sir), Istrian goat cheese (Istarski Kozji Sir).

However, dairy production from cattle has been less robust. Commenting on the current domestic livestock industry and Croatia’s 10 years of EU membership, as well as trends in market dynamics from 2013 to 2023, Branko Bobetić, the director of Croatia’s livestock and poultry breeders and meat and dairy product producers association Croatiastočar, told DII: “Unfortunately, the most significant decline in production was in the dairy cattle sector, as evidenced by a sharp decrease in the number of dairy cows by 35 per cent compared to the year before joining the European Union. The number of milk suppliers has decreased, leading to the self-sufficiency rate in this sector dropping to approximately 45 per cent in 2023, compared to 65 per cent in 2013,” compared to an average EU-wide self-sufficiency dairy sector rate over the past two years of 114 per cent. Historically, the highest milk purchase in Croatia was in 2009, when 675,000 tonnes of cow’s milk were purchased, and self-sufficiency was at the level of 82 per cent,” he recalls.

Livestock investment

The country began investing in renewing its livestock in 2003, Bobetić says, reaching its peak in 2008, hence the record-breaking year of 2009. Investments were made in the breeding of replacement heifers, with imports from both Europe and Canada. Even today, he said, there are farms with Canadian heifer genetics.

“In 2008, we imported around 8,000 replacement heifers, and they immediately began producing milk. Unfortunately, later everything collapsed, and Croatia found itself in an ignominious position. The number of farms shutting down has significantly decreased. In Europe, for example, over the past 10 years, the number of dairy farmers has halved, and the number of cows has decreased by about one to two per cent. However, milk production per cow is increasing, which is not the case in Croatia,” Bobetić adds.

In the first nine months of 2023, total milk purchases in Croatia fell seven per cent year-on-year, with the number of dairy cows down five per cent year-on-year. “Only 320 milk suppliers in 2023 maintained the number of dairy cows, but milk purchase per cow is declining by two to three per cent. The remaining 2,500 suppliers delivered about 10 per cent less milk and reduced the number of dairy cows by four per cent. Since 2018, purchases have decreased by approximately 15 per cent, and the number of cows is down by nearly 20 per cent,” says Bobetić. So, Croatia needs the new government measures, which would be very encouraging if implemented correctly, he adds.

The development programme has three objectives: increasing the number of cows, sheep, and goats in milk production, increasing milk production productivity, and ensuring available and sufficient processing capacities.

“Support will be provided to renew the production potential of the cow’s milk production sector by 20 per cent, and sheep and goat milk by 30 per cent. The dairy sector development programme aims to increase the economic potential of Croatian dairy throughout the entire chain, but a majority of the funds are directed towards strengthening primary milk production,” Tušek adds.

The key local market players in Croatia are Varaždin-based Vindija, Zagreb-based Dukat, and Zagreb-based Meggle Croatia, which make cheese, yogurt, milk and more. Vindija holds a ‘Proven Quality Croatia’ certification for 62 milk and dairy lines, including Dokazana Kvaliteta Hrvatska. Among these are brands Z Bregov fresh and goat milk, Vindija hard cheeses and fermented lines and Protein Skyr yogurts. This national quality assurance system offers a seal of excellence to assure quality, safety and exclusively Croatian origin.

As for trade, the agriculture ministry says there is a deficit, with milk and milk products worth €393.5 million were imported into Croatia in December 2023, while exports amounted to €106.6 million. The most important export products were cheeses and curds, buttermilk, yogurt, sour milk, and kefir while the most significant imports were cheeses and curds, and milk and cream.

Neighbours Slovenia, Bosnia & Herzegovina and Serbia remain pivotal export destinations, according to Croatian Chamber of Economy officials. Among them, Slovenia and Bosnia & Herzegovina hold a dominant share, illustrating Croatia’s regional export focus, while Italy, Germany and Austria stand out as promising destinations for increased exports, says a note from the chamber.

UK-based market research company Euromonitor International says Croatia’s 3.8 million people market recorded a slight dairy retail revenue growth from €900 million in 2022 to €908.9 million in 2023, including an increase in plant-based dairy sales and products.

Pag cheese

Nevertheless, the Croatia’s dairy reputation remains solidified by its renowned sheep milk cheese from the Dalmatian island of Pag. Crafted by local artisans, this cheese with its tangy flavour, special smell and dense texture, is a staple of Croatian cuisine.

Pag cheese was awarded a European Union Protected Designation of Origin in 2019, determining that this cheese can only be made on the island of Pag, using milk from Pag sheep and salt from the island.

The largest and oldest factory of this dairy product is Paška Sirana, whose marketing manager, Martina Pernar Škunca, explained produces 10 types of cheese using sheep’s milk from Pag and cow’s milk supplied from the continental part of Croatia. They produce around 600 tonnes of cheese annually, including 100 tonnes of Pag cheese.

“We have our flock of around 3,000 sheep, and over 20 people working in the livestock sector at four locations on the island. From our production, we get about 15 per cent of the milk, and we also have around a hundred cooperatives from the island who have their smaller flocks and sell milk to us,” she said. She added that the number of dairy sheep farms on the island is declining, however, because it is a demanding job, and incomes are low. Pernar Škunca, who is also the president of the Association of Pag Cheese Producers, said just five years ago there were more than 130 supplier cooperatives.

Pag cheese owes its excellence to the sheep’s resilience and adaptability. “Weighing 24-35kg, these sheep produce low milk yields, maxing out at 120kg per lactation from January to June. The distinctive agroclimatic conditions and aromatic Mediterranean herbs contribute to the exceptional flavour of sheep products,” says Pernar Škunca, highlighting that 10 per cent of Pag cheese is exported, particularly to the US, while enjoying popularity also in European speciality stores.

Such quality and originality will be needed as Croatia aims to revive its dairy industry through the new major government redevelopment programme.

The post A payout for Pag appeared first on Dairy Industries International.

The new Morrisons listings highlight the ever-growing consumer demand for food and drinks with clear health benefits and further consolidates Bio&Me’s success story, building on existing listings with Boots, Co-op, Holland & Barrett, Ocado, Sainsbury’s, Tesco, Waitrose, and Whole Foods.

The yogurts have recently been given a fresh new look to dial up their kefir credentials, and for Morrisons Daily shoppers, each single serve pot will also include a wooden spoon to aid easy on-the-go consumption.

Each Bio&Me ‘Good for Your Gut’ Kefir Yoghurt is brimming with live and active cultures, over 60 billion of them and four times more than any other yoghurt in the UK. They also contain 18 different culture strains too, including Dr Megan’s personal favourites, BB-12 and LGG, which are two of the world’s most studied. The all-natural yoghurts also contain no added sugar, artificial sweeteners, thickeners or emulsifiers, and are low in lactose, high in protein, as well as being a source of calcium, B12, B2 and phosphorus.

70% of our immune system lies in the gut, and gut health has been linked to the health of many other organs, including the heart and brain. Based on Dr Megan’s scientific research, the brand believes that people and microbes thrive on variety and deliciously good food.

Extending its kefir yoghurts listings further consolidates Bio&Me’s position as a trusted brand in the gut health sphere, where it’s also known for its gut-loving granolas, porridges, mueslis and recently-launched flapjack bars. The business hit £10 million retail sales in 2023 and is on track to deliver £14 million this year.

Jon Walsh, Bio&Me co-founder and CEO of the Chester-based business says: “We are delighted to be launching into Morrisons and introducing our brand to a whole new raft of health conscious consumers. Our live kefir yoghurts launched into the market in 2021, and have seen fantastic growth in 2024 already, up +66%, and outperforming the likes of Yeo Valley, Biotiful and The Collective[1]. Digestive health yoghurts and drinks are having a bit of a moment, and we hope our pots will quickly become Morrison shoppers’ go-to kefir brand of choice, whether they’re looking for a convenient pot they can take into the office, or our larger pot to consume at home.

Our success is testament to the belief and support from key retailer buyers across the board. We are incredibly grateful to them, and this significant new listing with Morrisons will help propel Bio&Me to even greater heights.”

Dr Megan Rossi, Bio&Me co-founder, says: “At Bio&Me, we’re on a mission to make looking after your gut health as easy and as accessible as possible. As a dietitian and a scientist, I’m interested in delivering great tasting food that also truly delivers on its health claims. This is what Bio&Me is all about. I’m excited to be introducing Morrisons customers to these tasty, gut-loving pots of goodness.”

[1] Circana 52 week value growth, 17 Feb 2024

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The yogurt market in the US is experiencing robust growth due to increasing health consciousness among consumers. With rising health issues such as diabetes, obesity, and allergies, there is a strong focus on nutrient-dense, healthy diets, according to the report. Consumers are shifting towards more natural products and seeking added value. Superfruits, such as acai, goji berry, noni, pomegranate, and grapes, are incorporated into Greek yogurt for their antioxidant, vitamin, and mineral properties. Diet quality, healthy behaviour, and self-serve models are popular trends. Flavors, toppings, and quantities vary, with frozen yogurts, dietary requirements, and ice cream also in demand. Non-dairy yogurt, including plant-based options like almond milk, coconut milk, soy milk, and cashew milk, cater to lactose intolerance, milk allergies, and veganism. Flexitarians and those following a plant-based diet also contribute to the market’s growth.

The US yogurt market is subject to rigorous regulations, including permit and import-export rules, product labelling, and new product launches, enforced by authorities such as the US FDA. In June 2021, the FDA amended the standard of identity for yogurt, affecting low-fat and non-fat yogurt. Dairy and non-dairy yogurt production and sales require extensive documentation and registration, Technvaio reports.

That being said, the yogurt market in the US is a significant sector within the dairy industry, with consumers showing a strong preference for this nutritious and versatile food product. The market caters to various consumer segments, including children, adults, and the elderly. Yogurt is consumed for its probiotic properties, which support a healthy gut and boost the immune system. The market offers a wide range of flavours, from traditional to exotic, and various types, such as Greek, Icelandic, and skim milk. Consumers can choose between conventional, organic, and lactose-free options. Yogurt is used in various applications, including as a standalone snack, in smoothies, and as an ingredient in baking and cooking. The market is driven by factors such as increasing health consciousness, changing consumer preferences, and innovative product offerings.

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This is the world’s leading platform to champion world class producers. Held at the Staffordshire Show Ground, the 2023 awards attracted over 4,500 entries from across the world. Success at the show provides high profile recognition from independents, retailers and food service companies throughout the world. We support winners through our marketing and social campaign to increase consumer awareness and ultimately sales. 

Enter the awards here: https://www.formsinternationalcheeseawards.co.uk.

Meanwhile, we also have a sparkling speaker lineup for the International Cheese & Dairy Expo.  

At 15:30, Noemie Richard Stein and Tracey Colley, will both be speaking at the show.  

Stein says, “The cheese industry is a big family of passionate people. A very unique world where a great human story is behind each single cheese. Part of this magic is coming from the gathering and sharing of experiences between each other, building up inspiration and creativity. This is only possible thanks to great occasions; amongst them the International Cheese and Dairy Awards is the one to not miss! This event offers a real opportunity of interaction between the actors of the industry, on both a professional and social level.” 

Stein is “Maître Fromager” (Cheese Master) of the International Cheese Guild and an internationally leading figure in the industry of Cheese. She comes  from the French Alpes, a region known for its cheese tradition. After studying Cheese making in Canada and Argentina, Noemie graduated as a food engineer in 2011. After that she travelled to Chile and spent two years working in cheese factory, she created in 2013 the “l’École du fromage” (cheese school) which spread across Peru, Colombia and Argentina, training over 3,000 gastronomy professionals across the continent.  

Her School of Cheese was sought after in the UK, which led to her moving to London in 2018. She then joined the Academy of Cheese as a training partner spreading cheese education among professional cheese users. Today she leads her Cheese education mission in Europe through her role as Head of Cheese education for the French cheese company Savencia, the continental cheese specialists.  Noemie is also a judge in many international  competitions, including the World Cheese Awards, Mondial du fromage and The British Cheese Awards. 

Tracey Colley has worked in the cheese industry for over 20 years; as an award-winning deli owner, a top tier Account Manager and Events Organiser for fine food & cheese Distributor Harvey & Brockless and currently as Founding Director and Operations Officer of the Academy of Cheese. Tracey has judged at the World Cheese Awards for many years as well as the International Cheese & Dairy Awards and Artisan Cheese Awards.  

Tracey strives to fulfil the Academy of Cheese’s mission to support cheese makers and cheesemongers with the aim of securing a thriving industry to operate in, with a captive audience of engaged consumers. Her passion is to ensure the Academy’s tiered educational programme will bring generations to come into the cheese industry.  

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