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

• Ingredion introduces first functional native, clean label gelling starch
• Rising costs drive demand for water recovery systems
• AHDB suggests making UK ice cream less weather dependent
• Free From Food Dubai 2024: where business and innovation meet in the Middle East

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For many food and drink categories in retail, spend on ice cream has grown significantly. However, this is driven by inflated prices rather than sales, as units are down -4.4%. The number of households buying in to the category remains extremely high at nine in 10, but high prices mean that they are having to shop the category less frequently, and when they do, buy less (Kantar, 52 w/e 9 June 2024). This will undoubtedly be the continued impact of the cost-of-living crisis, negatively impacting treating categories like desserts.

Unsurprisingly, sales of ice cream rise in the summer months, coinciding with warmer weather. However, with UK summer weather becoming more unpredictable, the focus should be on helping consumers view ice cream as less weather dependent. Processors and retailers could promote ice cream as a year-round indulgence for consumers, tapping into occasions beyond just a ‘cooling down’ treat on a summer’s day.

Around 68% of consumers who have eaten ice cream in the last three months often eat it with a dessert and 63% eat it when having an evening in (Mintel, Ice Cream – UK, 31 March 2024). Many consumers have also turned to at-home socialising in recent years, and according to Mintel, 46% of consumers who have eaten ice cream in the last three months often serve ice cream to guests when hosting at-home social gatherings.

Retailers can tap into these ice cream trends and encourage evening consumption by communicating things like ‘movie night’, ‘date night’ or ‘dinner party dining’, and by pairing inspiration and co-merchandise with relevant complementary products, such as desserts, fruit or meal deals.

However, it isn’t just dessert that presents opportunities for dairy. Cheese and butter dominate lunchtime occasions, being found in 24% and 15% of all lunchtime meal occasions respectively, and 65.5% of sandwich occasions featuring dairy. Italian dishes also continue to gain share of total dairy occasions, as carbonaras, pasta bakes and spaghetti bolognaise all saw year-on-year growth (52 w/e 12 May 2024).

Tom Price, AHDB retail and consumer insight analyst, noted, “Cost conscious consumers have been making increasingly simpler meals with fewer ingredients in an attempt to save money. Therefore, a key focus to boost dairy usage should be on promoting the use of dairy as a ‘treaty’ extra ingredient or topping to add flavour to meals.

“Pasta dishes are a key area where added dairy can be used to enhance meals, for instance by promoting recipes that include cheese, or encouraging the addition of ice cream or cream to desserts to boost enjoyment through indulgence.

“Milk usage within coffee is also increasing, so providing inspiration to help consumers recreate more premium out-of-home coffee experiences within their homes could help boost milk sales.”

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That being said, the deconsolidation of EDP Russia and Horizon Organic Wallaby had a negative impact on sales on a reported basis, down by 4.1% and a strong negative impact from scope.

In North America, sales increased by 5%, with strong performances from Oikos yogurt, International Delight creamers and Stok. China, North Asia and Oceania saw improvements of 8.4% in like for like sales growth, with specialised nutrition strongest.

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Free From Food Dubai stands as the premier networking event of its kind. It will gather international food manufacturers, importers, traders, retailers, and various distribution channels from Europe, Asia, and the Middle East, offering a platform for networking, knowledge sharing, and business growth. The 2023 edition saw over 1200 visitors from over 70 countries. Retang Phaahla of Setsong African Tea Crafters said the show had “Great quality engagements and relevant visitors. We were able to make good leads.”  Liya Cherian of the Small Enterprise Development Association of South Africa said “SheTradesZA attended this event, and may I say it was so worth the attendance. The event was organized spectacularly.”

Free From Food Dubai has already attracted interest from industry leaders, with confirmations from over 50 global brands. Esteemed partners such as the UAE FBMG, Bolst Global, Halal Trade & Marketing Centre, Global Management, and V Label further cement the event’s status as a leading initiative in the healthy food sector. Exhibitors will include renowned companies making strides in the Middle East, Europe, and Asia-Pacific, such as Bezgluten, SDC Sin Gluten, Giribizzi, Nagual Tortillas, Heavenly Organic, Delibreads, and many more. The return of the South African National Pavilion in 2024 highlights the event’s role in fostering international business opportunities and driving industry innovation.

This two day B2B event will feature a physical showcase of groundbreaking businesses and products, an extensive curated matchmaking program ensuring numerous meetings, and a conference program featuring keynote speakers from global industry leaders. Key sessions include “Clean Label Movement: Transparency and Trust in Food Manufacturing” and “The Future of Plant-Based Foods: Trends and Innovations,” alongside panel discussions on “Health and Wellness Trends: Shaping the Future of F&B Products” and “Sustainable Value Chains: Packaging, Circularity, and Community Impact.” For the full program, visit Future Food Series Agenda 2024.  The FBMG, the UAE’s most influential F&B organisation, is closely allied with the Dubai Chamber of Commerce and Industry. FBMG supports the development of the F&B sector, providing a collaborative, innovative, and networking platform. Their membership includes global giants like General Mills, Kellogg’s, Nestle, Danone, Spinney’s, and Carrefour.

Building on the inaugural edition’s success, Free From Food Dubai 2024 is set to double in size. Pre-registration for Free From Food Dubai 2024 is now open at Pre-Registration Link. For more information on Free From Food Dubai 2024 and to explore business matchmaking opportunities, please visit: Free From Expo

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The largest global dairy accelerator, this year’s Open Innovation theme attracted applications from five countries, all with a goal of securing a spot as one of this year’s participants in the three-month programme that provides access to non-dilutive funding, mentors, investors and buyers, and the CMAB’s specialised network of resources. The cohort represents themes of global flavours, functional benefits, and sustainability from upcycling byproducts of dairy production to packaging from renewable sources – all made with at least 50% real dairy.

The eight members of the 2023 Real California Milk Excelerator cohort and their products are:

1. Arbo’s Queso Dip (Memphis, Tenn.) – Gluten-free, keto-friendly queso-style cheese dips for retail.
2. The Empanada Shop (Redondo Beach, Calif.) – Empanadas combining golden, flaky crust, creamy, melted cheese and a fusion of Latin American tradition and California flavors for retail and foodservice.
3. New Alchemy Distilling (El Doradao Hills, Calif.) – A distillery making Spilt clarified milk punch cocktails in a can made with natural ingredients, zero stabilizers and upcycled whey from cheesemaking.
4. Amazing Ice Creams (Stockton, Calif.) – Cookie Wild cookie wafer ice cream bar novelties enrobed in chocolate to stay crunchy.
5. Noorysha Yo-Gut (Los Angeles, Calif.) – Specialty probiotic dairy product designed to support gut health.
6. Petit Pot (Emeryville, Calif.) – French-style dairy desserts in paper-based cups made with >80% stainable/renewable fiber.
7. Shakewell (Garden Grove, Calif.) – Fresh high protein drink made with five ingredients, including upcycled whey.
8. WonderCow Nutrition (Valencia, Calif.) – All-natural bovine colostrum powder supplement that promotes immunity, muscle recovery and gut health.

“The Open Innovation theme is exciting because of the variety of applications we received, and the myriad of ways start-ups and established brands are innovating with real milk and dairy ingredients,” said John Talbot, CEO of the CMAB. “We continue to see themes of global flavours and ingredients, a focus on sustainable sourcing and packaging, and products that go deep on the functional benefits inherent in dairy to address specific consumer needs from protein to gut health. Each member of the cohort brings something new and exciting to the marketplace and we’re looking forward to supporting their journey and ultimately seeing these products in the market with the Real California Milk seal.”

These eight participants have access to a group stipend and a robust network of resources to refine and scale their product and business. They will also participate in the CMAB/VentureFuel Mentorship Program, consisting of elite counsel from successful founders, investors, leading corporate executives, and experts across design, marketing, sales, manufacturing, distribution, farming, and processing industries. Past mentors have included venture capitalists, successful entrepreneurs, and executives from organisations such as Unilever, UNFI and Mondelez.

The cohort will present their companies and products at a live pitch event on 16 November, where four of the eight participants will each receive USD$30,000 to grow and expand their product in California and gain access to an Investor/Buyer Virtual Roadshow. One participating company will unlock an additional $100,000 grand prize by establishing their presence in California and exhibiting the most promising growth within 12 months of the final competition. Total prize and programme value is $500,000 (€460,000).

Over the past four years, the Real California Milk Excelerator has worked with more than 45 start-ups across numerous categories including food, beverage, direct-to-consumer platforms, textiles and personal care. Representing nearly 40% of states across the US, programme alumni have gone from idea to distribution with organizations such as UNFI and KeHE; and many can now be found on the shelves of retailers like Walmart, Safeway, Kroger, Amazon, and Whole Foods.

Details about the 2023 cohort, mentors and the final pitch event are available at realcamilkexcelerator.com.

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Anna joined Fonterra in October 2022 as director of Global Supply Chain and has extensive experience across operations, customer and safety.

CEO Miles Hurrell says Anna has spent more than a decade in senior leadership roles at Air New Zealand, including head of sustainability and leading the global cargo business, and is the current chair of Kotahi GP Limited.

“Anna has a strong people and relationship focus and will provide leadership to a critical part of our business,” says Mr Hurrell. 

Anna will transition into the COO position from today, working alongside Fraser. She will remain in the acting role until a permanent appointment is made.

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Machine World’s ROKK RBR1400 butter reworking homogeniser reduces thawing time and optimises consistency, giving customers a high-quality product with improved spreadability and a longer shelf life. With a full stainless-steel construction and improved safety chute, the RBR1400 gives customers full control over the pneumatic force feeder and auger speed, making it easy to achieve a consistent, bespoke product every time, the company says.

It joins the stable of new and used machinery spanning the full range of processing needs for the dairy industry, from separation through to storage and packaging.

This one-stop-shop approach to processing gives customers a whole host of benefits, as Tim Darvill, Machinery World’s head of UK sales and procurement explains: “We can knowledgeably support and advise our customers on any aspect of their machinery needs, because we understand the processing cycle from beginning to end. This means that whatever piece of machinery they wish to replace, we can assess, recommend and supply options to suit their needs.

“We always have an excellent selection of new and used machinery in stock, and contacts around the world enable us to quickly source an alternative if that will be the best fit for the customer. Combine this with the support available from our team of expert engineers and the thousands of spare parts we have on site through our sister company, Dairy Bits, we can take the headache out of any situation.”

Darvill is a chartered engineer and joined Machinery World three and a half years ago, having spent many years working for large, blue-chip companies including Dairy Crest and Britvic Pepsi.

He was attracted to Machinery World because of its customer-centric approach, he says. “We listen and respond to the customer’s specific needs and requirements from a technical, practical, and budget focused perspective, making informed recommendations that really work for their business.

“This also enables us to identify new applications and build machines which offer a versatile range of solutions, like the ROKK CCM200 cooker, cooler or mixer. The CCM range offers a wide range of usages across many industries including dairy, plant based and food processing and is available in sizes from a five-litre pilot plant through to 1,200 litres for larger batches.”

He was joined last year by Arun Jacob, who has taken over customer contact across the north of the country to ensure every customer continues to receive the Machinery World hallmark of a bespoke and personalised service.

Also an engineer, with an M.Sc from Nottingham University and MBA from Strathclyde University, Jacon has worked in the food and dairy processing equipment industry for over 15 years and finds the Machinery World approach both educational and rewarding.

“Machinery World is the only company I know in this sector which puts the extra effort in to go and visit every customer, no matter where they are based, or what their budget is,” Jacob says. “No two client operations are the same, so this means I’m not only able to give them the best possible advice for their bespoke needs – I’m also constantly expanding my own knowledge and expertise.”

The registration form for the Dairy Industries Expo can be found here.

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The fund, which opens later this month, is part of the Farming Investment Fund and offers grants for specific items of equipment to increase productivity, boost environmental sustainability and improve animal health and welfare. It is split into two themes- Productivity and Slurry (open later this month) and Animal Health and Welfare (available in March) and will offer grants of between £1,000 and £25,000.

Grants Guidance  

Defra has also provided guidance ahead of the grants opening to help farmers prepare ahead. This can be viewed at  gov.uk/guidance/farming-investment-fund.

Each item listed has a score assigned to it based on Defra’s assessment of how well it meets the scheme’s objectives. If the scheme is oversubscribed, Defra will allocate funding to those items with the highest score first. In the first round, those applying for a grant received approximately 44% of the total cost. The fund proved very popular, and was oversubscribed. Defra encourages anyone who was unsuccessful in the first round to apply again.

How to Apply  

There are two separate ‘portals’ to apply for each grant: Productivity and Slurry and Animal Health and Welfare.

When the application window opens, applicants can visit the online portal and answer questions about the grants they are applying for. The minimum grant is £1,000 per portal, so the minimum investment for those wishing to apply across both portals remains as it did in the first round. If successful, applicants can then buy the item. They can then claim the reimbursement using their receipt.

Expanding the list of items  

Additional items have been added to the list following a review of the first round of funding with farmers, vets, academics and industry groups.

As a result, Defra has added:

• 19 items to aid productivity
• Two items to help with better slurry management
• 66 items to support animal health and welfare

The grants to co-fund investment in equipment, technology and infrastructure that improve animal health and welfare are part of the Animal Health and Welfare Pathway. Defra will publish more information on this very soon.

Standard costs across all items have also been reviewed and grant rates adjusted accordingly.

The list of items for both grants can be found here:

Productivity and Slurry Grant

Animal Health and Welfare Grant

For more information, visit: defrafarming.blog.gov.uk

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With a total of $365,000 in awards, both finalists and winners will receive funding and technical support to bring their value-added products to market. This initiative fast tracks innovative products reaching the market while increasing the utilisation of milk produced in the Northeast. 

The competition is produced by Cornell’s Center for Regional Economic Advancement (CREA) in partnership with the Northeast Dairy Foods Research Center (NDFRC). Supported by a $1 million grant from the Northeast Dairy Business Innovation Center (NE-DBIC), the competition gives participants early-stage incubation assistance from Cornell’s leading business- and food-processing faculty, access to Cornell’s Food Processing and Development Laboratory, industry mentorship, and training on product prototyping and optimization, food safety and compliance, and business planning. 

Along with this access to Cornell’s facilities and faculty, finalists will receive $20,000, and winners will receive an additional $55,000 and given a presence at the Dairy Innovation Showcase at the 2023 Grow-NY Summit in Upstate New York. 

“This competition provides an onramp to entrepreneurship for people passionate about meeting customer needs with high-quality dairy products. Thanks to the support from the NE-DBIC, we are providing the resources needed to grow and scale their dairy product businesses,” said CREA’s director of Food and Ag Startup Programs Jenn Smith. 

Dr. Samuel Alcaine, director of the NDFRC and associate professor at Cornell CALS, said, “This competition responds to a growing demand for innovative dairy products that reflect consumer preference for premium ingredients and positions the Northeast dairy community as a leader in entrepreneurship.” 

Laura Ginsburg, director of the NE-DBIC, notes, “The high-quality milk our Northeast Dairy farmers produce is an excellent ingredient for many value-added products. This competition, along with our specialised grants for dairy processors, creates more pathways for regional dairy processing that benefits farmers, consumers, and our regional economy” 

The competition is open to all food innovators, including small and organic farms, nonprofits, and dairy co-ops located in the United States that use or commit to using milk and/or dairy ingredients produced at dairies in Connecticut, Delaware, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, and Vermont in their production. 

To learn more about the Northeastern Dairy Product Innovation Competition, visit: www.dairyinnovation.org 

To learn more about the Cornell Center for Regional Economic Advancement, visit: https://crea.cornell.edu/ 

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Our technologies include the Sani-Pro® spiral membrane system and RELCO® evaporators and drying systems. These systems are designed to meet sanitary and sustainability requirements in the food and dairy industries while consistently achieving excellent product quality.

KSS membrane and thermal separation equipment have the following features and benefits:

• Sani-Pro® ultrafiltration (UF) system with single-stage permeate collectors for water conservation during CIP and enhanced cleaning and quality control
• Valve cluster for 24/7 operation and single-stage CIP
• Membrane housings directly welded to the manifold for compact and sanitary design
• Sani-Pro® membranes tolerate high pH and temperature conditions to ensure optimal protein yield and purity
• Scalable system design that accommodates future process expansions
• Protein purification via diafiltration
• Reverse osmosis (RO) concentration of UF permeate for byproduct reuse and recovery of RO permeate for use in diafiltration
• Quality monitoring in real time optimizes permeate reuse
• Customized high-pressure sanitary flanges
• RELCO® MVR Falling Film Evaporator efficiently achieves a higher solids concentration for a wide variety of products
• Product is evenly distributed on each tube in the evaporator while gradual heating ensures gentle evaporation processes and prevents thermal damage to produce an optimal product suitable for spray drying
• The RELCO® Wide Body Spray Dryer is capable of drying a variety of food and dairy products with integrated and external fluid beds for production of fat-filled products and improved dryer efficiency

KSS has solutions for a variety of dairy, food, and biotechnology applications. Our expertise spans across the concentration and purification of milk ingredients, whey protein, and lactose & permeate, as well as caustic recovery and W&WW treatment. We are determined to help customers around the world optimize their production processes and revolutionize the protein industry.

To watch the video, please follow this link.

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