Launched in 2019, the NSF GAWS establishes a universal approach to animal health and wellness. For the first time, GAWS offers industry producers and buyers an outcome-based solution that addresses the entire lifecycle of all key species. It establishes best practices for how animals are kept, raised, and responsibly managed and, most importantly, addresses animal management systems.

“NSF Global Animal Wellness Standards enable the food industry to shift away from traditional prescriptive approaches to animal welfare schemes, to one focused on systems management and outcomes,” said Dr Elaine Vanier, technical scheme lead for Animal Wellness, NSF International. “Animal welfare is an issue that impacts the agricultural and food production industry globally. We are pleased that Almarai achieved GAWS certification to help ensure consistent animal wellness is instituted at every stage of their dairy and live poultry production.”

Almarai is the Middle East’s largest dairy producer and the world’s largest vertically integrated dairy company. Since 2019, they have worked closely with NSF to implement animal welfare management systems on their journey to GAWS certification. “Almarai is one the most trusted food companies in the region and known for its product quality. We place great importance on animal welfare. Not only because it’s the right thing to do, but also to ensure consistent high quality and safer products,” said Kevin Wonnacott, divisional QHSE manager at Almarai. “NSF has been hugely supportive throughout the whole process, which enabled us to setup up and aligned our animal welfare management system to the latest international standards.” GAWS aligns with Almarai’s sustainability strategy, Better Every Day, which focuses on caring for consumers, protecting the environment and producing responsible products.

NSF GAWS establish best practices by benchmarking against global animal welfare regulations and domestic animal welfare regulatory requirements, industry standards and codes of practices. Consistent with the International Organization for Standardization (ISO) Technical Specifications 34700 and World Organisation of Animal Health (OIE) guidelines.

A facility must create, document, and implement an animal welfare management system to achieve certification. There are three levels of conformance from baseline, assurance to certification, awarded to sites that demonstrate total commitment and compliance. All levels require independent audits to verify compliance and include zero tolerance for animal abuse, mistreatment or neglect.

NSF GAWS eliminates the need for food companies with global supply chains to navigate a range of different local and regional approaches to demonstrate their commitment to animal wellness by having one common, globally applicable solution.

For more information, visit NSF International’s website.

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Alex Rivers at arivers@bellpublishing.com.

• The mixproof double-seat valve Type MX from the GEA VARIVENT family has been launched by GEA as a key element for process safety in the food, beverage and pharmaceutical industries.
• The installation of aseptic food filling technology from SIG will provide Arla with exceptional format, volume, product and design flexibility, plus unmatched speed in its production process.
• The Philippines, through the Department of Agriculture and the Department of Trade and Industry, has partnered with Baladna Qatar Public Shareholding Company (QPSC) for the establishment of a US$500 million integrated dairy facility.
• GEA is expanding its valve portfolio with the GEA Aseptomag LV leakage valve.
• Arla Foods Ingredients is introducing its milk fractionation technology to infant formula manufacturers, carrying the new name ‘ORIGIN by Arla Foods Ingredients.’
• Lauded as the cream of sustainability and innovation in the sector, Mona Dairy in Anglesey was visited by Australia’s High Commissioner George Brandis QC and Virginia Crosbie, MP for Ynys Mon.

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With SIG’s food filling technology, it will be the first time Arla Foods Saudi Arabia has produced and filled its food portfolio in aseptic carton packs locally. The unbreakable and lightweight aseptic carton packs bring many advantages, including the retention of premium quality, taste and aroma of liquid food products, plus all-natural nutrients, vitamins, flavours and colours. The packaging material blocks out light and air, ensuring products can be stored for a long time without the need for refrigeration or preservatives.

SIG’s CFA 812 filling machine provides Arla with high flexibility without compromising on speed, with an output of 12,000 combibloc and combifit packs per hour, in volume sizes from 500 to 1,000ml. In the future, there is also an opportunity to upgrade the filling machine for combistyle carton packs.

For food companies like Arla, flexibility and efficiency means having the right production and filling set up in place, with the fastest possible changeover times for formats, volumes and designs, plus the ability to handle multiple products. With the CFA 812 from SIG, volume change can be realised in just two minutes.

With opportunities offered by SIG’s flexible food filling technology, Arla will initially expand its local food portfolio in the Middle East region with 22 SKUs in combifitMidi 500ml and 1,000ml carton packs. Arla’s products will include whipped and cooking cream, tomato, bechamel, lemon, four cheese, mushroom and curry sauces, as well as a variety of soups.

Henrik Lilballe Hansen, vice president and managing director of Arla Foods, KSA said, “We are always looking for new and innovative ways to improve our product offering. Choosing aseptic carton packs from SIG ensures we stand out on shelf and provide our MENA consumers with highly convenient, attractive and sustainable packaging solutions.”

Arla Foods was particularly impressed by SIG’s unique filling and sleeve technology. SIG carton packs are delivered to customers as flat-packed sleeves with the long side already sealed. Closed at the bottom during the filling process, products are filled into the top-opening package and ultrasonically sealed above the filling level and not through the product. This prevents pieces of food from getting trapped in the sealed seam and causing leaks or contamination.

Abdelghany Eladib, president and general manager, Middle East and Africa region, at SIG said, “Our flexible aseptic food filling technology will help Arla Foods to adapt to any sudden market changes and react to future consumer needs and preferences. Our carton packs are among the most sustainable packaging solutions available for food and beverages, while also being extremely efficient for transport logistics and distribution.”

The partnership between SIG and Arla Foods Saudi Arabia offers true product innovation and differentiation, delivering innovative product and packaging solutions that enable businesses to satisfy ever-changing needs.

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As a result, its production is expected to increase by 10% in 2022. It is also introducing a fully Saudi female operated line for the Riyadh site, account to Asharq Al-awsat (english.aawsat.com).

Henrik Lilballe Hansen, vice president and managing director for Arla Foods Saudi Arabia noted the country is one of the leading markets for dairy products in the region and has “become a focal point for our production expansion goals.”

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From January to June 2021, solid import demand from Asia, mainly China, underpinned the increase in international dairy prices during the period. In China, the fast pace of economic growth and the real appreciation of the RMB induced a surge in consumption, leading to higher dairy imports. In addition, the rapid recovery in China’s pig herd population boosted higher imports of whey powder. More home cooking and baking during lockdowns increased retail sales such as butter and cheese in many dairy importing countries, partially offsetting lower food services sales. Import purchases by some countries in the Middle East and North Africa also increased, supported by revived petroleum prices, improved economic activities, and increased inbound movement of expatriate workers. In recent months, demand for spot supplies from Oceania has risen sharply due to concerns over short-term sourcing challenges amid limited container availability in Europe and North America, the FAO says.

Supplies saw a change, with heatwaves and dry weather in Australia and New Zealand making declining milk production increase and driving up milk prices. Meanwhile in Europe, cold weather made trucking more difficult and milk deliveries to processors as a result, which led to higher international prices for butter and milk powders.

For further information, visit fao.org/3/cb5635en/cb5635en.pdf.

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Alex Rivers at arivers@bellpublishing.com.

• Arla Foods Ingredients has launched a new whey protein hydrolysate ingredient that overcomes taste challenges in products for patients with maldigestion or malabsorption.
• New research conducted on behalf of Beneo shows that the pandemic has triggered increased demand for healthy energy boosts amongst European consumers, with ingredients playing an important part.
• A new report from 3A Business Consulting, The Global Market for Sports Nutrition and Dairy/Plant Proteins 2021-2025, shows that the market for sports nutrition will continue its value and volume growth as pandemic-related rules are lifted.
• Symrise has opened its state-of-the-art development, application, and sensory laboratories in Dubai, having invested about €1 million into the facilities.

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Dairy continues to be the largest export segment for Ireland. It is the second year that exports have been worth more than €5bn and occurred despite commodity price reductions for elements of the export mix including butter.

Key powders and butter contributed to the rise, Bord Bia says. Butter itself was worth €960m in exports, and volumes improved by 12% to 290,000 tonnes, despite a US tariff that has been passed directly to consumers.

Bord Bia notes that dairy is the most diversified of all food categories for destinations, with 49% of all dairy exports destined for outside the UK or EU27. Dairy exports to Asia increased by 4% to €874m, those to Africa increased 22% to €662m and the Middle East saw increases of 15% to €339m.

Exports from Ireland have increase by 16% in value since 2016, the year the UK voted to leave the European Union. The majority of that has been to EU27 markets or further afield, but exports to the UK have incfreased to €4.3bn for food and drink in total for Ireland.

Of key markets in 2020, the US export market for Ireland saw a steep decline of 10% year on year, the UK saw a drop of 5% in export value, while the EU27 also saw a 3% decline. Meanwhile, exports to Africa increased by 27% and to the Middle East by 12%.

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As key to this US venture, NGS signed a vendor agreement with a leading US medical distributor, Independent Medical Co-op, Inc (IMCO) for the US distribution of Healthy Height, its patented protein shake clinically shown to improve children’s height.

Healthy Height was developed and tested by pediatricians as a holistic solution to nourish growing children aged 3 – 9 years. It also helps support nutrition in picky eaters, a universal problem that brings a lot of stress to families. Healthy Height is well established in the US market as a leading complementary solution supporting growth for kids. It contains 12g whey protein per serving, plus other high-value ingredients, and no additives. It is gluten-free, soy-free, contains no GMO’s, and includes 350mg of the essential amino acid arginine per serving. It also is low in sugar and sodium.

The agreement gives NGS access to IMCO’s broad healthcare network, encompassing homecare and independent pharmacies throughout the US. Under the agreement, NGS will leverage IMCO’s sales, marketing, and logistical platforms while the two entities initiate a joint campaign to drive product awareness among IMCO’s member network.

Healthy Height is scheduled to be available for distribution in the first quarter of 2021. “The US is a key growth market for NGS,” says Liron Fendell, managing director and CEO of NGS. “Having access to IMCO’s established distribution network, coupled with their 40 years of accumulated expertise in sales and marketing, provides a new significant sales pathway to complement our existing online channel for marketing our products.”

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Alex Rivers at arivers@bellpublishing.com.

• FrieslandCampina Ingredients has released a new report outlining the trends and developments for the future of performance and active nutrition.
• NZMP, a dairy ingredient-solutions brand by global dairy mainstay Fonterra, is launching Milk Phospholipids into the US active lifestyle market, to help improve stress and mental wellbeing.
• A new report from 3A Business Consulting shows that the market for milk proteins is continuing its growth despite Covid-19.
• Ingredion EMEA has developed a new organic instant functional native starch.

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

3A Business Consulting reports that the world market for milk proteins continues to grow by 2-3% annually in volume terms. Value has fluctuated over the review period 2016-2020 given the price volatility of milk ingredients. The prices of the higher value-added milk ingredients, e.g. milk protein isolates and milk protein hydrolysates, have not shown the same price volatility as the milk protein commodities such as casein and lower grades of milk protein concentrates. Currently, it is estimated that the world market for milk proteins is worth approximately USD $4.9 billion in constant 2020 prices and amounts to approximately 680,000 MT in 2020. The biggest product categories are casein/caseinates followed by milk protein concentrates 42-85.

“The main drivers for dairy remain intact – the world’s population continues to grow, living standards are improving, dairy consumption is increasing especially in the Asian region, and consumers are increasingly being motivated to buy products from a health and nutrition perspective including products with a higher protein content”, says Tage Affertsholt, managing partner of 3A Business Consulting.

The report provides an overview of the current and expected future global market for milk proteins. It is global in scope, with a comprehensive regional analysis of the EU, North America, Latin America, Eastern Europe, Asia, Middle East & Africa, and Oceania markets. Specifically, the report covers casein and caseinates, milk protein concentrates, milk protein isolates, total milk proteins, hydrolysed milk proteins, micellar casein, milk permeate powder as well as milk derived native whey proteins. The headlines are:

• Regional market size volume for milk proteins 2020-2025
• Milk protein demand per region
• Key company presentations
• Global survey of product launches containing milk proteins
• Product properties and applications
• World trade flows
• Investments and acquisitions

Asia, including China, is the single major dairy market for traditional milk powders in the world, however China is also rapidly catching up with the EU and the US regarding casein/caseinates and milk protein concentrates/isolates, according to 3A Business Consulting. Consumption of real high-end milk proteins is still reportedly dominated by the EU and the US.

Production of milk powders is huge in Oceania, EU and US and the production of casein/caseinates and the other milk proteins is also the domain of Oceania, the EU, and the US.

Oceania and in particular New Zealand is playing the leading role in export trade followed by EU. For milk proteins, Asia, US and Middle East are the leading importing regions.

“No doubt the information and analysis contained in this report will provide dairy and other food ingredient companies with an important navigational tool in their strategic planning process”, says Affertsholt.

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Currently worth €69 billion, this market is predicted to grow by 4.3% CAGR by 2024, with the Middle East and Africa leading the way. Consumers’ lifestyles are changing, driven by urbanisation and increasing disposable income, and with it the types of products they want are changing too.

The ‘Meeting the Demand for Cheese’ guide uncovers the growing opportunity in cheese, exploring the formulation and production challenges that manufacturers will need to overcome in order to deliver ROI for their business. It shares practical advice for new product development teams, including how to optimise costs while still delivering the right functionality, processability and eating experience.

Helen Hook, strategic marketing manager for Starch Based Texturisers, Ingredion EMEA, commented; “The growth in these markets is set to continue until at least 2024, so now is the time for manufacturers to invest in creating delicious cheese products that consumers love. Whether it’s meltable pizza shreds, creamy spreadable cheese or quick and convenient sandwich slices, manufacturers will need to balance processability, profitability and, of course, final eating experience in the end product.

“Our new guide explores consumer trends in-depth, region by region, to help cheese manufacturers understand what their consumers are looking for. It also offers practical insights into optimising new product development, addressing common challenges such as security of supply, fluctuating raw material costs, improving quality and texture, and optimising formulation costs.

“Balancing these variables can be a challenge, but Ingredion has extensive expertise in helping manufacturers formulate successful cheese products – including processed and analogue block cheese, spreadable cheese and vegan cheese-style products.”

This three-part practical guide gives manufacturers access to:

• The latest cheese consumption trends and forecasts;
• Practical insights into optimising new product development;
• How to harness ingredient functionality to formulate and manufacture high-quality, great tasting products competitively.

Alongside the ‘Meeting the Demand for Cheese’ guide, Ingredion has also developed an easy-to-use cheese recipe savings calculator to support manufacturers in maximising margins with starch-based texturisers. The new calculator helps producers to identify potential savings with the right ingredient solutions in analogue pizza cheese, while maintaining texture and quality.

To download your copy of the ‘Meeting the Demand for Cheese; A guide to unlocking the opportunities in cheese applications in Africa and the Middle East’, visit: go.ingredion.com/demand-for-cheese.

The post New guide helps manufacturers unlock cheese market in Africa and the Middle East appeared first on Dairy Industries International.

The transaction is a continuation of SIG’s strategy for expanding its global footprint by entering new geographies. As a full member of the SIG group, the Middle East & Africa (MEA) business will be even better positioned to tap into SIG’s experience in developing consumer-centric and innovative solutions for its customers. SIG Combibloc Obeikan supplies customers in MEA from a full scale manufacturing plant in Riyadh, Saudi Arabia, which will be fully integrated into SIG’s global production network.

To build on the success of the trusted partnership over the last 19 years and to continue to benefit from the strong local presence and expertise of OIG, Abdallah Al Obeikan, chief executive officer of OIG and currently chief executive officer of SIG Combibloc Obeikan, will be nominated for election to SIG’s Board of Directors at the next Annual General Meeting, subject to completion of the acquisition prior to the Annual General Meeting and other customary conditions. Abdelghany Eladib, currently chief operating officer of SIG Combibloc Obeikan, will join SIG’s Group Executive Board as president & general manager, Middle East & Africa, subject to and as of completion of the acquisition.

Rolf Stangl, chief executive officer of SIG, said: “I am very pleased to see this culmination of the strong relationship we have had with OIG over the years. This is a unique opportunity to acquire a high quality asset which we know very well. SIG Combibloc Obeikan is a leading player in meeting the growing demand for aseptic cartons in MEA and will be an additional driver of growth in our portfolio. Acquiring full ownership of the joint venture demonstrates our strong commitment to further expanding the business in the Middle East and Africa.”

Samuel Sigrist, chief financial officer and chairman of SIG Combibloc Obeikan, said: “We are delighted to welcome SIG Combibloc Obeikan as a full member of the SIG family and are looking forward to pursuing additional growth opportunities together. The strong MEA footprint built over the years will be further strengthened as we expand our product offering and geographic reach.”

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Alex Rivers at arivers@bellpublishing.com.

• Lifeway Foods is applauding a recent scientific review highlighting kefir as a potential protective dietary supplementation against viral infections, including Covid-19.
• Ingredion EMEA has launched a new low sugar glucose syrup, ideal for applications such as ice cream.
• Chr Hansen has announced the launch of its next-generation Premium cultures for fresh dairy producers.
• Arla Foods Ingredients has launched a new organic functional solution for cooking-stable cheese products.

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

Ideal for applications such as ice cream, sweet baked goods, soft drinks, sauces and dressings, Ingredient states that VERSASWEET 1724 low sugar glucose syrup ensures consumers can satisfy their sweet tooth while cutting down on sugar.

Rodolfo Garza, regional growth platform leader, Marketing, at Ingredion EMEA, said: “Even in varying hot climates across the Middle East and Africa, VERSASWEET 1724 low sugar glucose syrup delivers product stability. It also reduces stickiness and sugar recrystallisation of the final product, while supporting partial sugar reduction.

“VERSASWEET 1724 low sugar glucose syrup reduces the contribution to sugars as listed on the final product’s nutrition information, so manufacturers can tap into the sugar reduction trend without changing their ingredient labels or processes.”

With a similar functionality and processability to conventional glucose syrup, VERSASWEET 1724 ensures shelf life stability for low moisture products, such as powdered creamers and baked goods.

Even in hot environments across the Middle East and Africa, VERSASWEET 1724 reportedly eliminates the issue of hygroscopicity, resulting in reduced stickiness of the final product.

The full list of applications for VERSASWEET 1724 low sugar glucose syrup includes ice cream, fruit prep, yoghurt, powdered dairy-based products, bakery fillings, sweet baked goods, coatings, cereal bars, soft drinks and beverage concentrates, sauces and dressings.

To learn more or request a product sample, visit: go.ingredion.com/versasweet.

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Taking into account the closure of the hotel, recreation and catering sectors worldwide due to the pandemic, a decrease in consumer incomes and possible disruptions in the work of international supply chains, global cheese consumption is expected to stagnate in 2020. Afterward, the start of gradual market growth is expected as the global economy recovers from the effects of the pandemic. The market is forecast to expand with an anticipated compound annual growth rate of +0.6% for the period to 2030, which is projected to bring the market volume to 27 million tonnes by the end of 2030.

The US (6.1 million tonnes) remains the largest cheese consuming country worldwide, accounting for 24% of total volume. Moreover, cheese consumption in the US exceeded the figures recorded by the second-largest consumer, Germany (3 million tonnes), twofold. The third position in this ranking was occupied by France (1.6 million tonnes), with a 6.4% share.

From 2013 to 2019, the average annual rate of growth in terms of volume in the US totalled 2.5%. In the other countries, the average annual rates were as follows: Germany (+4.4% per year) and France (+1.3% per year).

In value terms, the US ($25.9 billion) led the market, alone. The second position in the ranking was occupied by Germany ($11.2B). It was followed by Italy.

The countries with the highest levels of cheese per capita consumption in 2019 were the Czech Republic (64 kg per person), Germany (37 kg per person) and France (25 kg per person).

From 2013 to 2019, the most notable rate of growth in terms of cheese per capita consumption, amongst the main consuming countries, was attained by the Czech Republic, while cheese per capita consumption for the other global leaders experienced more modest paces of growth.

Driven by increasing demand for cheese worldwide, the market is expected to continue an upward consumption trend over the next decade.

In 2019, the amount of cheese produced worldwide rose slightly to 26 million tonnes, picking up by 2.6% on the year before. The total output volume increased at an average annual rate of 2.6% from 2013 to 2019; the trend pattern remained consistent, with somewhat noticeable fluctuations in certain years.

The countries with the highest volumes of cheese production in 2019 were the US (6.3 million tonnes), Germany (3.5 million tonnes) and France (1.9 million tonnes), with a combined 46% share of global production. These countries were followed by Italy, Poland, the Netherlands, Argentina, Russia, the Czech Republic, Egypt, the UK and Canada, which together accounted for a further 26%.

In 2019, approximately 7.1 million tonnes of cheese were imported worldwide; rising by 3.5% against 2018. The total import volume increased at an average annual rate of +2.7% over the period from 2013 to 2019; the trend pattern remained consistent, with somewhat noticeable fluctuations throughout the analysed period. The growth pace was the most rapid in 2018 with an increase of 4.2% against the previous year. Over the period under review, global imports attained the peak figure in 2019 and are expected to retain growth in the near future. In value terms, cheese imports rose to $32.3 billion (IndexBox estimates) in 2019.

From 2013 to 2019, the most notable rate of growth in terms of purchases, amongst the main importing countries, was attained by the Netherlands, while imports for the other global leaders experienced more modest paces of growth.In value terms, Germany ($4.2 billion) constitutes the largest market for imported cheese worldwide, comprising 13% of global imports. The second position in the ranking was occupied by the UK ($2.1 billion), with a 6.5% share of global imports. It was followed by Italy, with a 6.3% share.

The average cheese import price stood at $4,532 per tonne in 2019, falling by -1.6% against the previous year. Over the period under review, the import price showed a noticeable descent. The most prominent rate of growth was recorded in 2017 when the average import price increased by 11% year-to-year. Over the period under review, average import prices attained the peak figure at $5,303 per tonne in 2014; however, from 2015 to 2019, import prices failed to regain the momentum.

Prices varied noticeably by the country of destination; the country with the highest price was the US ($7,560 per tonne), while Saudi Arabia ($3,362 per tonne) was amongst the lowest.

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The strong performance was greater than expectations in light of global lockdowns and supply disruptions due to the Covid-19 outbreak.

Southeast Asia remained the number-one market for US dairy, once again posting record-high volume. Sales to China continued to improve. Exports to Mexico are still lagging year-ago levels, but the May volume was an improvement on April.

In May, US suppliers shipped 210,429 tons of milk powders, cheese, whey products, lactose and butterfat, 18% more than the year before. This was the highest figure since April 2018. On a solids basis, exports were also up 18%. The value of all exports was $585.2 million (€521m), 8% more than a year ago.

In the first five months of the year, US dairy export product volume is up 10% and export value is up 12%.

Exports of NDM/SMP were 79,163 tons in May, the most ever, and up 24% from a year ago. Sales to Southeast Asia (primarily the Philippines, Indonesia and Vietnam) nearly doubled, and exports to the region accounted for almost half of all NDM/SMP volume. In the first five months of the year, US powder exports to Southeast Asia were up 55% from last year, an increase of more than 10,600 tons per month.

Meanwhile, NDM/SMP sales to the Middle East/North Africa (MENA) region were the most in almost six years, and shipments to China were up more than six-fold from a year ago.

In contrast, powder exports to Mexico continue to lag, with volume down 28% from last May.

May whey exports were 44,304 tons, on par with previous months. This volume was up 17% from the depressed levels of last year, though it still trailed the strong pace of 2018. All the growth in May came from China, where volume was up 153% from last year. Relative to a year ago, whey volume was lower to Mexico, South Korea and Canada.

Shipments of whey protein isolate (WPI) dipped to a seven-month low, though they were still 20% above last year. Gains were posted in volume to China, the EU and Southeast Asia.

US lactose exports reached a 10-month high of 36,429 tons, up 21%. Suppliers increased sales to Southeast Asia, China and Japan.

Cheese exports rebounded to 35,605 tons, up 7%. This was the second-best month ever. Shipments to South Korea (+40% to a record high) and Japan (+45% to the most in almost six years) drove the gains, while sales to Australia and China more than doubled. In contrast, shipments to the MENA region, Mexico and Central America were lower.

Among other products, shipments of whole milk powder (+83%) and milk protein concentrate were higher (+23%), while volume of butterfat (-7%) continued to lag.

On a total milk solids basis, US exports were equivalent to 17.4% of US milk solids production in May, the highest rate since April 2018. In the first five months of the year, exports were 15.5% of production.

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According to Lactalis Ingredients, consumption of evaporated milk and sweetened condensed milk continues to grow and is expected to register an average annual growth of 2% from 2019 to 2024.

This growth reportedly comes from Latin America, the Middle East, and to a lesser extent, from Asia. Using fresh local milk to produce dairy products in these areas is not always easy, because of the low milk collection. That is why some producers have to use milk powders as a substitute for liquid milk.

Lactalis Ingredients’ skimmed milk powder, HHHS, is suitable for the production of evaporated and sweetened condensed milk, as it is stable at in-can sterilisation temperature.

The powder is made by drying fresh pasteurised skimmed milk, which undergoes a specific heat treatment. The goal of this heat treatment is to denature the protein to obtain a heat-stable powder and prevent the coagulation of the protein during the production of condensed milk.

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In April, US suppliers shipped 181,437 tonnes of milk powders, cheese, whey products, lactose and butterfat, 7% more than the year before. On a solids basis, exports were up 10%. The value of all exports was $521.0 million, 4% more than a year ago.

On a product-volume basis, April exports to Southeast Asia were up 35% and shipments to China were up 47%. These gains were noteworthy in light of an 18% drop in sales to Mexico, where a depreciated peso and weaker economy reduced import demand and sent U.S. export volume to the lowest in almost four years.

Exports of nonfat dry milk/skim milk powder (NDM/SMP) were 67,936 tons in April, up 20% from a year ago. For the first time, half of the total went to Southeast Asia, which capitalised on a break in the price to take a record-high volume of 33,907 tons, up 62%. Most of the increased sales went to the Philippines, Malaysia and Indonesia.

US NDM/SMP exports to Japan reportedly also reached a record high in April, while shipments to the Middle East/North Africa (MENA) region tripled off a low base.

These gains offset declining purchases from Mexico. NDM/SMP sales to Mexico in April were just 18,934 tons, down 23% and the lowest since June 2016. In addition, exports to South America were down 25% in April.

The rebuilding swine herd in China, plus tariff relief for US exporters on whey permeate, drove a recovery in US whey exports. Total whey exports were 42,621 tons in April, up 14% from last year. Sales to China were 15,733 tonnes, more than double last year’s depressed levels, and the most since June 2018, just before the US-China trade war started. This left less whey available to ship elsewhere, as Southeast Asia, South Korea and Mexico all posted declines.

Within the whey category, exports of high-protein whey (WPC 80+/WPI) remained on track to establish a new high in 2020. In the first four months of the year, shipments were up 28% from last year’s pace.

Lactose exports in April were 32,899 tonnes, up 6% and the most in nine months (on a daily-average basis). Sales to Southeast Asia were the most ever – 9,521 tons, up 33% – with gains across the region. This offset losses to China and Japan.

Meanwhile, with global lockdowns leading to restaurant closures, US cheese exports slumped in April. Total volume was just 26,736 tons, down 18% from a year ago. The brunt of the declines came from Mexico, where volume was off 24%. Sales to South Korea, Japan, the MENA region and Central America also were below a year ago. Of the major customers, only Australia increased purchases.

US exports of other products were mixed. Though volumes were small, butterfat and whole milk powder (WMP) exports were up 8%. Shipments of milk protein concentrate (-2%), blends (-14%) and fluid milk (-4%) were lower. On fluid milk, sales to nearby Mexico and Canada were lower, but volume to Taiwan reached a record high, representing more than 43% of shipments.

On a total milk solids basis, US exports were equivalent to 15.3% of US milk solids production in April. In the first four months of the year, exports were 15.0% of production.

To use interactive charts with current and historical trade data, see usdec.org’s page on US export data.

To download a printable PDF summary with charts showing April trade data in detail, click here.

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This was contained in a report from IndexBox: Middle East – Cheese and Curd – Market Analysis, Forecast, Size, Trends and Insights. The revenue of the cheese and curd market in the Middle East amounted to $5.5 billion (€4.4bn) in 2018, growing by 5.5% against the previous year. The market value increased at an average annual rate of 1.1% from 2013 to 2018; the trend pattern remained consistent, with somewhat noticeable fluctuations being recorded over the period under review.

Countries with the highest volumes of cheese and curd consumption in 2018 were Saudi Arabia (377,000 tonnes), Iran (237,000 tonnes) and Turkey (202,000 tonnes), with a combined 57% share of total consumption. In value terms, Saudi Arabia ($1.6 billion), Israel ($826 million) and Turkey ($674 million) appeared to be the countries with the highest levels of market value in 2018, with a combined 56% share of the total market.

The countries with the highest levels of cheese and curd per capita consumption in 2018 were Israel (17kg per person), Lebanon (13kg per person) and Saudi Arabia (11kg per person).

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