Mark Schneider, CEO, has decided to relinquish his roles as CEO and member of the board of directors. Over his eight years with the company, he has actively shaped the company’s portfolio, in line with Nestlé’s strategy and with a focus on high-growth categories like coffee, pet care and nutritional health products, according to the company.

Freixe joined Nestlé in France in 1986. Since then, he has continuously progressed within the company, assuming various positions of increasing responsibility across different businesses, markets and sones. He successfully managed Zone Europe during the financial and economic crisis, from 2008 until 2014. He then took over as CEO of Zone Americas, where he accelerated growth. Following the creation of Nestlé’s new Zone structure in 2022, Laurent Freixe was named CEO Zone Latin America, where he has been successfully leading through challenging conditions.

Freixe has been a member of the executive board for 16 years and, as such, has played an important role in strengthening the strategic direction of the company and its portfolio. With his profound understanding of Nestlé’s culture and values, he has led several global corporate initiatives to improve productivity, increase operational efficiency, simplify processes and drive innovation. Additionally, Freixe has been active  in the Nestlé leadership and training programmes as well as the Nestlé Needs YOUth initiative, which promotes youth employment.

Paul Bulcke, chairman of the doard of directors, says, “I have known Laurent for a long time and highly regard him as a talented leader with strategic acumen, extensive in-market experience and expertise as well as a deep understanding of markets and consumers. He has demonstrated his ability to deliver results in challenging market conditions. Laurent’s curiosity fuels his passion for innovation and positive change. Laurent is the perfect fit for Nestlé at this time. Under his leadership, Nestlé will further strengthen its position as a dependable, reliable company through consistent and sustainable value creation.”

Bulcke continues, “I would also like to express our gratitude to Mark for his significant contributions to Nestlé and for his outstanding, steady leadership in turbulent times. Mark has been instrumental in the great progress we have made on our sustainability agenda. We extend our best wishes to him in all his professional and personal endeavours.”

Freixe says, “I am privileged to have been given the opportunity to continue building and strengthening Nestlé, and I am excited to take on this responsibility. There will always be challenges, but we have unparalleled strengths, such as iconic brands and products, an unmatched global presence, leading innovation and execution capabilities, and above all, exceptional people and teams. We can strategically position Nestlé to lead and win everywhere we operate.”

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As per the report, Amul has risen from second in 2023 to become the world’s strongest food brand in 2024, with a Brand Strength Index (BSI) score of 91 out of 100 and an AAA+ rating. Amul annually procures 11 billion litres of milk and is worth Rs. 80,000 Crores (US$10 billion), with its products being picked up 22 billion times in a year, the highest in the world. The Amul brand is marketed by Gujarat Cooperative Milk Marketing Federation, the largest farmer owned cooperative in the world.

Among the top 50 global brands listed in the report, Amul is the only Indian brand to be featured. “Being India’s largest food brand and a farmer organisation, we have envisioned to becoming a bridge to bring every agricultural produce of our farmers into the kitchens of our consumers through a variety of products. The categories range from organic aata, rice and pulses, chocolates, breads, rusks and cookies, to ready-to-cook dairy and potato-based snacks, as well as honey,” according to the co-operative.

Jayen Mehta, MD, Amul said, “This is indeed a proud moment for the entire Amul team and our 3.6 million farmers, who have contributed to build and nurture this brand. We have always believed Amul’s currency is not milk, but trust. It is this trust which has created the brand that is loved by every generation of consumers over the last 78 years. “
Amul’s branding strategy has solidified its position as a household name in India. With an 85% share in the Indian butter market and 66% market share in cheese, Amul’s branding efforts have successfully resonated with consumers.

With a growing demand for healthier dairy products, including high protein, low-fat, and lactose-free options. Amul has launched High Protein Milk, High Protein Whey concentrate in plain and chocolate flavours, High Protein Paneer in addition to the High Protein Buttermilk, High Protein Lassi, Lactose Free Sweets, Sugar Free Cookies, Ice Creams, Flavored Milk and Lassi.

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To celebrate MULTIVAC’s success, on 2-3 October the company’s in-house event returns, where visitors will be invited to discover its huge range of products and services at its Innovation Centre in Swindon, which was refurbished only last year.

The event will focus on three core strengths: sustainability, automation and digitalisation, and will include exhibits of new product launches, full-line solutions, compact machinery options, and smart services.

The day will be rounded off with an Oktoberfest evening event, which will host a German style BBQ, evening entertainment, and the company’s first ever charity auction. From VIP tickets to FC Barcelona and 4 Ball Golf at Trump Turnberry, to a helicopter ride for four, 3 course Michelin star dinner and a spa break, there are appealing prizes for everyone.

Secure your invite here.

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The company started small with a limited equipment range but quickly grew with innovations from both Quadro and YTRON as well as Dudley’s undoubted sales technique.

The company has been active in supporting ISPE, as a founding member of the UK Affiliate.  We have also supported the PPMA since 1993. since we started and we continue with representation at the major industry exhibitions and conferences.

In recent years the portfolio of equipment has been extended to including VMI Mixing Systems, Laboctontrole Sampling devices and Fitzpatrick milling and roller compaction systems.

With three generations of the Bradley family now part of the company we are excited to be celebrating this milestone and looking forward to a fantastic future continuing to provide process solutions to the wide range of industries we serve.

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The output of the plant, which has two 530-kilowatt CHP units, covers the energy requirements of the biogas plant. The electricity generated is able to power both the facility itself and the sewage treatment plant, with excess energy is exported to the electricity grid. The plant has a processing capacity of 33,000 tons of organic waste from food processors and restaurants to generate around 7,500,000 kilowatt hours of energy per year. Accepted waste includes fats, oils, brewery and
dairy residues, fruit and vegetables which are fed into the stainless steel containers. The plant has already won prestigious awards for its technology: These include the Premier‘s Sustainability Award for leading innovation and practice in Victoria and the Banksia Award for Leading in Circular Economy.

At the start of the maintenance work, the tanks will first be completely emptied. In addition, the roofs of the two 3,573 cubic meter stainless steel fermenters and internal plant components such as the agitator technology will be replaced. The plant will then be commissioned and operational management will be secured. The digester contents will be temporarily stored in the storage tank and material can be filled back into the tanks after the refurbishment so the plant can be up and running quickly. This saves resources and costs. In addition, it is easier to restart the biological process when the fermented material is immediately available. Last but not least, the processes also comply with occupational safety requirements, which are a high priority in Australia – especially when emptying and filling the tanks. WELTEC will also provide on-site staff training. “WELTEC BIOPOWER has been a valued partner in our successful journey with our Wollert Facility. We value their commitment to safety and quality and have leveraged their expertise in mechanical and biological consulting over the lifespan of our facility,” emphasizes Stephanie Salinas, manager waste to Energy Services at YVW. “WELTEC can look back on extensive experience with such complex refurbishment projects. We are delighted that we have been able to enjoy the trust of our customers over such a long period of time,” says Vladimir Bogatov, area sales manager Asia Pacific at WELTEC BIOPOWER.

With more than 400 biogas plants planned and built worldwide and a strong service department, WELTEC has the necessary level of expertise for such modernizations. This experience is also valued Down Under to ensure that the plant operation remains flexible and continues to live up to its reputation as one of Australia‘s most innovative biogas projects in the future.

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AHDB takes a science-based approach to communicate accurate and transparent information about the nutritional benefits of red meat and dairy. Let’s Eat Balanced is proudly built on the foundation of the Eat Well Guide, which encourages a varied, healthy and sustainable diet.

The previous burst of the campaign, in January 2024, positively shifted consumer perceptions on meat and dairy’s nutritional benefits. With a six per cent and four per cent rise, respectively in consumers agreeing that meat and dairy are a natural source of vitamin B12 (February 2024 compared with August 2023, Source: TwoEarsOneMouth Campaign Evaluation).

In a further positive result, the Autumn 2023 and New Year 2024 campaigns reached 47 million adults and generated 94 million social media impressions. Seven out of ten consumers who saw the This & That TV advert said it provided them with new information about meat and dairy, which they felt empowered them to defend their dietary choices(Source: TwoEarsOneMouth Campaign Evaluation). One consumer commented that the advert is “very entertaining, motivating, and informative. I like that it is so upbeat and positive about meat and dairy.”

People will see the This & That adverts online on YouTube, broadcast streaming services including ITVX, Channel 4, Sky Go, Disney+, and on social media – Facebook, Instagram, and Pinterest. A partnership with Tasty UK to create ‘Balanced Bites’ videos will encourage the Gen Z (18-25 years) audience to create healthy dishes using British red meat and dairy. The campaign will feature in stores and online at five major retailers.

Carrie McDermid, AHDB head of domestic marketing, says, “We are pleased that the January Let’s Eat Balanced campaign performed so well. It successfully highlighted the important roles our farmers play in providing high-quality produce and their dedication to environmentally friendlier practices. We are proud to be back championing British meat and dairy on behalf of our levy payers. This September campaign features a number of farmers on social media showcasing their resilience and tireless dedication to producing the food we eat.”

Silas Hedley-Lawrence, a farmer from Oxford, says, “The Let’s Eat Balanced campaign, funded by our levy, educates consumers about the importance of red meat and dairy in a balanced diet, using evidence-based research. It promotes our positive farming practices and showcases the high quality of British produce. It helps us tell our stories and reach more consumers. As a farmer, I am proud to play my part.”

For more information about AHDB’s Let’s Eat Balanced campaign, and the vibrant ‘This & That’ advertisements, please visit ahdb.org.uk/letseatbalanced

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With a robust manufacturing infrastructure and a team of experienced professionals, Sovereign is a highly respected supplier to the dairy industry, particularly renowned for its milk bottle labelling solutions.

At this year’s PPMA Show, Sovereign will be exhibiting the range of weigh price labellers from Coop Bilanciai, which are widely used in the dairy industry.

Visit them at Stand G10 to see their range of machinery in action.

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

Sodiaal UK

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

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

Callestick Ice Cream

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

Golden Hooves

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

Alsop & Walker

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

Organic Herd

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

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

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

White Lake Cheese

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

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

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On the Rotech stand will be a selection of UK designed and built feeding systems, for applying variable information to packaging off-line. These feeders are manufactured to handle a variety of flat-form substrates with ease. When paired with a printer and/or labeller, they reliably print and/or label at high speeds, offering a cost-effective solution for coding away from the main production line.

PPMA Show is the UK’s leading production line event, showcasing the latest in processing and packaging machinery, including robotics and industrial vision. Covering everything from food, beverages and pharmaceuticals to household chemicals and toiletries, FMCG, and contract packers.

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Ideas keep coming in the sector. As a recent review in the Journal of Dairy Science showed, new nutrition strategies could reduce methane emissions by around 60 per cent in the coming years, via feed additives.1 This trend has been the subject of much discussion in the dairy seminar world, with dsm-firmenich’s Bovaer one of several products available for farmers globally now.

This is just the latest in a long line of processes to minimise dairy emissions. On processing sites, items such as solar panels and anaerobic digesters are becoming more common. It makes sense from a business perspective as well, according to Wyke Farms, which sources 100 per cent of its energy from renewable sources, including offsetting. It also filters and reuses its wastewater, and also has a Sustainable Energy Visitor Centre at its site in Somerset to tell visitors about its green journey.

Meanwhile, everyone can help, no matter the size of their space. As members of our local vegetable growing spaces, we have moved towards more wildlife friendly growing (although sometimes the foxes and slugs seem to think we grow things for them rather than for us), and the results has been, more frogs. Gone are the slug pellets and other chemical means, and I have installed a tiny pond on my plot. Pictured above is a long-standing occupant who I met the other day. I hope he and his friends enjoy the slugs.

1. https://www.journalofdairyscience.org/article/S0022-0302(24)00910-X/fulltext)

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Inês Coutinho at ines@bellpublishing.com.

• Upholding responsible marketing: Nestlé Leading the Way report
• Fonterra-Superbrewed collaboration meets global protein demand
• Postbiotics for gut health: an emerging product category
• Milk Monitoring ‘key to driving quality and efficiency’, study finds

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Béatrice Guillaume-Grabisch, executive vice president and Group WHO Code Ombudsperson, said: “Compliance is about values, integrity and trust, which are crucial for building a successful and long-lasting organization. Looking to the future, we remain focused on strengthening our compliance measures through collaboration with our direct partners, including those in e-commerce.”

Compliance with the Policy For Implementing the WHO Code (pdf, 5Mb) is mandatory. The report published today highlights the firm and swift actions taken when instances of non-compliance are confirmed, including disciplinary measures. Nestlé also encourages its employees and external stakeholders to share their concerns regarding its compliance anonymously on its Speak Up platform without the concern of retaliation.

This transparent reporting is integral to Nestlé’s desire to make a significant and widespread contribution to the health and well-being of infants and young children, while upholding the highest possible standards in the marketing of infant formula.

Nestlé remains steadfast in protecting, promoting, and supporting exclusive breastfeeding for the first six months of life, followed by the introduction of appropriate complementary foods. The company takes this very seriously, and to that end, it has strengthened its Policy for Implementing the WHO Code. Nestlé’s global policy prohibits the promotion of infant formula intended for babies less than 6 months in all countries as a minimum. Furthermore, in more than 160 countries, the company applies stricter rules and does not promote formula for babies aged 0-12 months as a minimum.

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

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

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

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

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

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The awards recognise innovative products and ideas for the food and beverage ingredients sector, and inspirational young companies that are driving positive
changes in the industry. The Fi Europe Startup Challenge also offers a unique platform for startups to gain exposure to a global audience, expand their networks
and attract investment. Just by entering the challenge, participants are guaranteed to catch the eye of the advisory board, who will be compiling the shortlist of entrants. All shortlisted startups will not only have the opportunity to pitch to an influential judging panel, but also showcase their innovation to more than 25,000 visitors who attend Fi Europe.

Entries are open to startups active for 5 years or less, with innovations focusing on groundbreaking additives and ingredients, technologies and digital solutions.

This year there are four different categories –  most innovative food or beverage ingredient, most innovative plant-based or alternative ingredient, most innovative foodtech solution, most innovative service or digital solution supporting the f&b industry. Additionally, there will be a jury’s choice award for most innovative sustainable solution chosen from the finalists across all categories.

The winning startups in each category will be able to choose one prize from a selection up for grabs, including a free stand at next year’s Fi Europe, a digital
marketing package for Ingredients Network and Fi Global Insights, or mentorship and support from one of the jury members. This year’s panel and supporting companies include Michael Dovbish, executive, director, Nutrition Capital Network; Kevin Camphuis, co-Founder, ShakeUpFactory; Itziar Ortega, senior vp global operations, Eatable Adventures; Thomas van den Boezem, principal, PeakBridge; Albrecht Wolfmeyer, international director of ProVeg Incubator; Sonia Huppert, global innovation marketing leader, IFF; and nutrition consultant Sandra Einerhand, founder of Einerhand Science & Innovation and co-founder of the Fi Europe Startup Challenge.

“Startups are defining and designing the innovative food ingredients of tomorrow, but often lack the scale and funds to bring their solutions to market,” says Yannick
Verry, brand director, Food ingredients Europe & Americas. “Connecting with the right partners is therefore a fundamental part of any startup’s journey, and the Fi
Europe Startup Challenge is the ideal place to do so.”

“Participating in an event like this is always positive, as other companies, potential clients and investors get to know you, thus reinforcing the brand,” adds David
Ciudad Rodriguez, CEO and co-founder of Deep Detection, one of the 2023 award winning companies. For more information on the Fi Europe Startup Challenge 2024, which will take place in Frankfurt at the Fi Europe Innovation Hub on 19 November, please click here.

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Checkoff organisations Dairy Management Inc. (DMI), National Dairy Council (NDC), Innovation Center for US Dairy, US Dairy Export Council, Newtrient, GENYOUth and the 16-team state and regional network are joined by MilkPEP to collectively elevate awareness and understanding of dairy’s contributions to the 1,000-day period.

“We identified a topic that’s of pressing concern and interest among thought leader audiences and consumers and has very strong dairy science behind it,” says Heather Oldani, head of marketing communications and affairs for DMI. “This is a collective effort that has different avenues for individual organizations within the dairy community to participate. Everyone will add a drop into the bucket and those drops will create an ocean effect for a bigger awareness and impact in the marketplace.”

The strategies include media partnerships, where national magazine Good Housekeeping and the USA Today newspaper will each publish two articles in September, introducing readers to the science-backed importance of the first 1,000 days. Follow-up articles will discuss key nutrients needed during pregnancy that are found in dairy. This campaign through October, includes print ads and social media promotions through Good Housekeeping and USA Today’s channels.

Another area is social media, where the checkoff and MilkPEP will engage social media influencers to share relevant content with their followers. These influencers, including young parents, will discuss the role of dairy in their experiences, post recipes featuring dairy, and offer tips for incorporating more milk, cheese and yogurt into family meals. Additionally, NDC Ambassador Marina Chaparro, a paediatric dietitian, will promote dairy’s role in brain health through her channels and bilingual Nutrachicos site, which includes a free course on feeding toddlers. Ryann Kipping, a notable prenatal nutritionist on Instagram and TikTok, also will highlight dairy’s importance during the first 1,000 days. MilkPEP will also work with three credentialed experts to share the message with the media and consumers in August.

Further, NDC has launched a multi-year initiative with the American Academy of Pediatrics (AAP) to develop a nutrition education programme for paediatricians and paediatric trainees. NDC is also collaborating with WIC to help educate about dairy’s role as a key component of maternal health and early childhood wellness. NDC will continue to engage health organisations such as the National Medical Association and will be at AAP’s annual meeting in October, which expects 6,000 paediatricians in attendance. Additionally, through the checkoff’s Mayo Clinic collaboration, dairy-focused nutrition content is featured on Mayo Clinic Press’ website as well as on a dedicated Parenting Hub, including information specific to the first 1,000 days.

Another area for the checkoff is via its Undeniably Dairy channels. Stories at USDairy.com such as Dairy Foods for Infant Brain Development and Cognition and Top Benefits of Dairy For Cognitive Development in Infancy will be shared via Facebook, X and Instagram. Video content also will be posted on TikTok in an “edu-tainment” style to address questions about what foods to eat during pregnancy and after birth.

Megan Maisano, director of nutrition and regulatory affairs for NDC, is confident this collective strategy will resonate with health professionals and consumers given its solid scientific foundation. She notes an AAP statement identifying 14 essential nutrients for early brain development, with dairy providing seven of them.

“At the end of the day, every parent and care provider just wants their child to reach their full potential and do better than the generation before,” Maisano says. “Good nutrition during pregnancy, lactation and early childhood plays a foundational role in enabling a child to grow, learn and thrive. Dairy is an affordable, accessible food group that contributes really important nutrients, especially in those early years.”

For information about the dairy checkoff, visit www.usdairy.com/for-farmers.

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Research indicates that nearly 25% of consumers place the gut at the forefront of their health priorities while 56% of global consumers already use nutritional supplements. By moving beyond traditional supplements to food and drink with ingredients that deliver targeted health benefits, F&B manufacturers are well positioned to capitalise on this growing market trend.

A simple guide to postbiotics

Postbiotics are defined as a preparation of inanimate microorganisms, or their components, that confer a health benefit to consumers. This inanimate nature provides benefits including high temperature and humidity resistance, as well as enhanced shelf-life stability. As a result, postbiotics can be easily integrated into various products, including UHT items and ice cream, as well as a range of ambient products.

While probiotics are already well known for their health benefits, postbiotics are gaining recognition for offering similar advantages: both postbiotics and probiotics benefit the consumer’s health, while prebiotics act to nourish existing beneficial gut bacteria.

The ease of integration of postbiotics into existing products and their stability, combined with the physical and mental health benefits, make them an attractive addition to any product line. Tetra Pak’s research and development teams are continuously working on postbiotic blends tailored to different market segments and specific health needs. For instance, a digestive postbiotic yeast blend has been developed to support gastrointestinal health; an immune postbiotics yeast blend contributes to immune function and supports cellular protection against oxidative stress; while a metabolic blend contributes to protein metabolism.

The L-137 blend, a postbiotic based on Lactobacillus Plantarum supports digestive health and immune function, which are two of the common benefits that consumers look for in functional products.

Developed as a powder, postbiotics can be added during the mixing phase with other ingredients, requiring minimal capital expenditure and no specialised machinery. Postbiotics can follow the normal product heat treatment process, whereas probiotics are alive and need to be dosed after heat treatment in an aseptic process.

Since the postbiotic cells are inactive, they do not multiply nor affect the product’s flavour, which makes the potential applications for products containing postbiotics extensive. From innovative concepts like fava bean ice cream and protein tea to health-conscious offerings such as reduced sugar juices and plant-based beverages, there are a plethora of  possibilities.

Tetra Pak first product including postbiotics was a ‘Protein+’ cheese developed by Italian cheesemaker Inalpi, hit shelves at the end of last year. These Protein+ Slices are enriched with immune and metabolic postbiotic blends. As the name suggests, they are also high in protein, offering 25 grams of protein per 100 grams of product. Protein+ is a showcase of the broad health benefits that enriched products can provide consumers.

New product categories are a rarity in the F&B industry, yet with the health and wellness market predicted to expand by a massive 87% between 2023 and 2030, there is a lucrative opportunity for F&B manufacturers ready to embrace postbiotics. Products that support gut health align with consumer demand and manufacturers’ existing product processes, offering forward-looking players a rare chance to lead in a rapidly expanding category.

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The study, carried out by the New Zealand Exchange (NZX) and based on project data provided by Fonterra® and Levno®, also found a 62% reduction in milk reaching critical scores and a 45% drop in insurance claims – highly contributed to by the 85% lower likelihood to claim insurance for refrigeration, agitation, or power related failures – by adapting the technology.

The technology could bring about the same improvements in the UK, dairy experts claim.

The rollout of MVM was launched by Fonterra in part to drive up milk quality, along with other on-farm and transport related benefits, and the study was supported by Fonterra to help quantify the improvement in milk quality.

Fonterra is a New Zealand dairy Co-operative owned by thousands of dairy farmers. The study involved introducing monitoring telemetry to the milk vats or tanks of Fonterra’s farmer owners and comparing the data, from a subset of almost 1200 farms, to the year prior to the technology being introduced.

The most popular MVM platforms used in the study were Levno’s Trim and Full Cream solutions, with the latter providing a 24-7-365 escalated human response service. This alerts farmers to potential problems with their milk within 10 minutes of detection and continues to monitor the data until the situation is resolved.

The study data was independently analysed by New Zealand Exchange (NZX).

It revealed that Levno’s Full Cream product reduced total bacteria counts by 69% compared to storing milk without MVM technology. Coliforms were down 42% as a result of installing MVM technology and insurance claims dropped by 45% in total.

Milk temperature was on average 12% lower using Full Cream, with 19% fewer collections made above 12^oC and almost none above 14^oC.

Milk quality was also assessed against Fonterra’s Milk Quality Index (MQI) which uses multiple data points to plot the degradation of the milk.

The measure is used to plan logistics and downstream processing of the milk, and to drive efficiencies in collection.

The study found that by implementing Levno’s Full Cream, farms achieved 22% fewer medium MQI scores, 26% fewer high MQI scores, and 62% fewer critical MQI scores.

According to NZX, the average value of ‘milk saved’ as a result of implementing MVM technology equated to NZD$12,863 per farm.

The objective of the study was to confirm that the introduction of MVM, technology, and Levno’s Full Cream solution, would drive material and sustainable improvements in milk quality.

Results found that after analysing the data provided, it is clear that the introduction of MVM technology improved the on-farm milk storage process and reduced the risk of degraded milk being supplied to Fonterra.

Multiple measures helped to corroborate this outcome – from the MQI measure during storage, milk temperatures at the time of collection, bacteria and coliform results, and the number of insurance claims by farmers. Importantly, there was also a significant reduction in the upper quartile of those measures with fewer outliers.

Additionally, the Full Cream solution further improves the quality of milk stored on farm and reduces the amount that may require disposal due to poor storage practices. The advance in technology has changed the way on-farm raw milk is monitored, and therefore protected.

The end result is better quality milk with significantly fewer instances of milk being registered as ‘critical’ on Fonterra’s MQI score.

James McCreery, national planning & dispatch manager at Fonterra, said: “We are providing tools to our farmer owners to continue to help them be the best dairy farmers in the world, and Levno is a tool for them to ensure they are supplying the best quality milk possible.”

He added one of the greatest strengths of Fonterra’s partnership with Levno has been the people.

“They brought in a lot of experience working with New Zealand farmers,” James said.

“They also have got the 24/7 support team. The people at Levno make a big difference.”

Matt Lynch, Levno’s country manager for UK and Ireland, said the study demonstrated how Full Cream brought major financial benefits to Fonterra’s farm suppliers.

For example, Levno’s Full Cream has saved almost 2.3 million litres across Fonterra farms during the latest 2023-24 milking season, averaging 6,800 litres per farm.

He said: “Full Cream helped the farmers who took part in the study produce higher quality milk and avoid the significant revenue loss associated with milk degradation and wastage.

“It also helped them avoid costly incidents where milk was not fit for collection and where an insurance claim was required for the loss. With each claim attracting an average excess of $500, that’s a huge saving.

“With dairy farmers in the UK facing a reduction in support payments, technologies like MVM offer new ways to bring efficiencies to dairy enterprises which will help drive the long-term sustainability of the industry.

“The ability to monitor milk quality in real time and resolve issues quickly means less degradation, less wastage and ultimately, a better return for producers.”

To read the full detail and explanation of findings click here.

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Among the machines on show will be the high speed SPA2 Nano UV laser system, which offers high contrast, damage free operation, and clean and uniform marking making it ideal for a variety of delicate or difficult substrates including flexible packaging films. There will be live demonstrations of a conveyor mounted Macsa low cost idTIJ thermal inkjet printer. With significant ease of use and low maintenance benefits, the idTIJ is aimed at fast, high-resolution applications. Macsa’s affordable Spark small character laser coder and fibre laser coder for marking aluminium beverage cans will also be highlighted.

Find them at the stand E52.

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